At 9:02 a.m. we heard a very loud BANG! and our power went out; we’re guessing it was a blown transformer close by. Husband called our electric company and they gave us a 12 p.m. – 2 p.m. window for it to be fixed. Today was also a first year birthday party for a friend’s baby, so I took a shower early – totally forgetting that I have very long & THICK hair that takes many HOURS to dry (without an electric hair dryer). Spent a good hour outside at the picnic table knitting dishcloths, anything to get my hair dry. At the appointed 2 p.m. husband called the elec. company back – they told him power had been restored at NOON! We checked our outside box – totally blank screen – NOPE – guess again, NO POWER! We have one of the new outside boxes that they can check from their office and husband asked them to do that; you guessed it – they came back on saying “You’re right – you have no power.” GO FIGURE! New time line – 2-5 p.m. At about 3 p.m. I decided to experiment and attempt to curl my hair with my electric rollers (COLD) – anything to get SOME curl in my hair (it looked really stringy & bushy). Baby party was at 4; took rollers out at about 3:15 . . . the power came on right after that. . . sigh. The party was lots of fun – lots of people came with their little babies and toddlers, fun watching them playing in the wading pool or crawling on the grass. Nice party – glad I went.
It seems so strange – earlier in the week I couldn’t post because our internet would drop off because our phone line had too much static, and then today no power – guess the world might be telling me I post too much – ya think? Nawh – not possible! hehehe
5-Star Frozen Fruit Salad Cupcakes
1 (12 oz) tub Cool Whip, thawed
1 (14 oz) can sweetened condensed milk
1/4 C. lemon juice
1/4 tsp. almond extract
1 (10 oz) jar maraschino cherries (with stems)
1 (20 oz) can crushed pineapple;
drain & reserve juice
2-3 bananas, chopped
additional Cool Whip for garnish, if desired
Pour pineapple juice over bananas in bowl.
Chop cherries into fourths, reserving enough
cherries WHOLE to put one on each cupcake
when done, if desired (should have 22-24
Line cupcake pans with paper liners
Drain pineapple juice from bananas.
Mix Cool Whip, sweetened cond. milk, lemon
juice & almond extract together. Add chopped
cherries, pineapple, bananas & 2 T. cherry
juice from jar; mix well. Scoop mixture into
cupcake pans and freeze; allow to completely
freeze. When ready to serve, remove from
freezer, garnish tops of each cupcake with
Cool Whip & 1 whole cherry with stem.
Makes 22-24 cupcakes.
Chili Chicken Casserole
1 can cream of chicken soup
1 soup-can water
1 (4 oz) can diced green chilies
1 T. instant minced onions (or
1/4 C. fresh chopped)
6 oz. tortilla chips
1-2 C. diced, cooked chicken or turkey
2 large tomatoes, diced
1 C. shredded Cheddar cheese
Preheat oven 350 degrees F.
Combine soup, water, chilies & onion
in small bowl; stir to blend. In 2 Qt.
casserole dish, layer 3 oz. chips, chicken &
tomatoes, then top with 1/2 soup
mixture & a layer of cheese. Repeat layers
using remainder of ingredients. Bake 30
(recipe: Rhonda G-Marys Recipe Exchange)
Blue Ranch Avocado Dressing
16 oz. sour cream
8 oz. blue cheese
5 oz. ranch dressing dry mix
1/4 C. mayonnaise
1 medium ripe avocado
Crumble blue cheese into large
mixing bowl. Remove seed & skin
from avocado; crush with fork until
smooth – add to bowl. Add remaining
ingredients; mix well. Refrigerate 1
hour before serving to thicken.
(recipe; Rhonda – Marys Recipe Exchange)
Italian Sausage Roll Ups
1 1/4 lb. Italian sausage
1 onion, chopped
1 (10 oz) container alfredo sauce
12 frozen precooked lasagna strips,
2 jars spaghetti sauce
1/3 C. Parmesan cheese
Preheat oven 350 degrees F.
Remove casing from sausage; cook in
skillet with onion over medium heat
until sausage is browned; drain & cool
slightly. Stir in alfredo sauce. Place
3 T. meat mixture on one end of each
lasagna strip; roll up. Spread half of
spaghetti sauce in bottom of ungreased
baking dish. Place roll ups, seam side
down, over sauce in dish, forming 2
rows of 6 roll ups each. Top with
remaining spaghetti sauce; cover with
foil & bake 35-40 minutes until bubbly
around edges. Remove foil; sprinkle
with Parmesan & let stand 5 minutes.
(recipe: Dorie-Marys Recipe Exchange)
Monterey Jack Dip
1 (8 oz) pkg. cream cheese, softened &
1 can beanless chili
1 can diced green chilies
1 pkg. grated Monterey Jack cheese
1 can chopped black olives
chips – for dipping
Preheat oven 325 degrees F.
Spray a baking dish with nonstick spray.
Drain olives. Layer ingredients above in
order given, in baking dish. Bake,
uncovered, 30 minutes. Serve with
(recipe: Dorie-Marys Recipe Exchange)
1/2 of a pineapple, cut into spears
1/2 C. brown sugar
1 tsp. cinnamon
Combine brown sugar & cinnamon in
large ziplock bag. Add pineapple spears;
close bag tightly & shake until mixture
coats the spears. Place in refrigerator
at least 30 minutes. Preheat grill to
medium heat (around 350-400 degrees F)
Remove pineapple spears from bag &
place on grill, turning every few minutes
until all sides are grilled.
Southwest Black Bean Salad
1 (15.5 oz) can black beans, rinsed &
9 oz. cooked corn (fresh or frozen,
thaw if frozen)
1 medium tomato, chopped
1/3 C. red onion, chopped
1 scallion, chopped
juice of: 1 1/2 – 2 limes
1 T. olive oil
2 T. fresh minced cilantro (or more)
salt & fresh pepper
1 medium Hass avocado, diced
1 diced jalapeno (optional)
In large bowl combine beans, corn,
tomato, onion, scallion, cilantro,
salt & pepper. Squeeze fresh lime
juice to taste & stir in olive oil.
Marinate in fridge 30 minutes.
Add avocado (stir gently) just before
serving. Serves 13
Meaty Pizza Pasta
6 oz. shredded mozzarella
1/2 C. cooked, crumbled bacon
2 lb. ground beef
1 lb. linguine
2 (15 oz, ea) cans pizza sauce
Cook pasta accordg. to pkg. directions.
Spray insides of crockpot with nonstick
spray. Drain pasta. Mix 1 can of pizza
sauce with pasta & place in bottom of
crockpot. Mix pepperoni, ground beef,
bacon, mozzarella & 1 can pizza sauce.
Place mixture on top of other layer of
pasta in crockpot. Sprinkle 2 oz. mozzarella
across mixture. Cook on High 2 hours.
Cherry Chocolate Cake1 box Devil's Food Cake mix 1 small box instant chocolate pudding mix 1/3 C. flour 1 1/2 C. water 1/2 C. oil 4 eggs 1 tsp. almond extract 1 can sweetened condensed milk 1 can cherry pie filling 1 (12 oz) tub Cool Whip, thawed 1 C. chocolate chips 1 C. sliced almonds, toasted - Preheat oven 350 degrees F. Place cake mix, pudding mix & flour in large bowl; stir to mix. Add eggs, water, oil & almond; beat on Low 1 minute. Scrape sides of bowl, beat on Medium speed 3-4 minutes until batter is glossy & smooth. Spray 9 X 13 pan with nonstick spray; pour batter in pan; spread around to even the top. Bake 35-40 minutes until a toothpick inserted into center comes out clean. Immediately after removing from oven, poke holes all over cake using the handle of a wooden spoon. Drizzle sweetened cond. milk over top of cake, making sure all holes are filled. Let cake come to room temperature. While cake cools, toast almonds in medium skillet over medium heat, stirring frequently until golden brown; set aside. Once cake cools, spread pie filling on top then top with Cool Whip. Sprinkle top with chocolate chips & almonds. Cover & chill 1 hour before serving. Makes 12 large servings. (recipe: jamiecooksitup.net) ========================= Our weather has been really gorgeous lately - right now it's a perfect 72 degrees, sunny with a slight breeze and blue clear skies - you couldn't ask for more! Hope you have a GREAT day! Hugs; Pammie