We’ve got POWER!


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.

(recipe: lifeloveandsugar.com)

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)

Grilled Pineapple

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 &
lace on grill, turning every few minutes
until all sides are grilled.

(recipe: centercutcook.com)
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

(recipe: skinnytaste.com)
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.

(recipe: fromvalskitchen.com)

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!


Great Intentions, but . . .


I have WANTED to post several times lately BUT our phone line was down, therefore all computer-related projects were not to be had. Husband is a retired  AT&T tech. and called to have them send out a tech LAST WEEK to have this fixed (tons of static/internet drops out multiple times a day); nice guy came out and agreed that YES there was ‘squirrel-gnawing on the lines’ evidence AND crossed wires” – he fixed those and hung a new drop to the house (that’s the wire that goes from the telephone pole to the house.) All was fine UNTIL THE NEXT RAIN! TONS of static (in fact it took my special needs guy I drive THREE CALLS just to tell me he didn’t need me to pick him up yesterday); crazy stuff. Now that the rain has gone, we have phone/cable again . . . go figure. Husband called it in AGAIN.

I DID get lots of knitting done – finished the blue/green/white baby blanket scheduled for June 7th baby shower – I’ll photo it  for you later. Am coming down with a doozie of a cold/sinus infection-type thing – fully developed this morning. It’s been a crazy week: went for annual OB/GYN visit yesterday – all’s good there EXCEPT – doctor explained to me that with  Obamacare (read that Medicare) they are now looking VERY CLOSELY at your BMI (Body Mass Index) that means how much weight you carry on your body for how tall you are. He told me that they (the govmt/insurance) wants your BMI to be 30 or under – I’m 32. He explained that for me to get there I need to lose about 12 lbs. That’s not a big deal BUT, coming in the NEAR future, IF YOU DON’T fall under the 30 mark, they could cancel your Medicare! I said: “But I have Blue Cross as my secondary insurance – wouldn’t I still be able to just go with them?” Answer: No, because once Medicare cancels you – your other insurance will follow. THAT’S NOT RIGHT! But – I can yell & scream all I want, whether you agree with me or not on this ‘Obamacare/insurance’ – it’s coming down the pike. The bad thing is: YOU DON’T HAVE A CHOICE!  If you’ve read my posts months ago, I unfortunately discovered that even though I didn’t WANT Medicare, I HAD NO CHOICE! If I didn’t take it, my regular (Blue Cross/Blue Shield) insurer would NOT take me! NOT RIGHT!!! Just thought that you might like to know what’s coming – if you’re ‘of a good weight/BMI, you have nothing to worry about; but if you’re not – you might want to check this out with your doctor.

Spent a lovely THREE HOURS at the car dealership this morning getting my ‘check engine’ light checked out; turns out it was a stuck thermostat. Was also due for some routine maintenance, so I had them do that also. Yes, brought my knitting and got quite a few rows done on the other Detroit Vet’s Baby Shower afghan – that one is almost done. (Sometimes I almost wish my brain didn’t say: “Well – if that one’s done, you could always KNIT ANOTHER ONE before September – when the shower is scheduled). Crazy – but we’ll see.

This cold/sinus-thing is kicking my butt right now – lots of dry coughing, so I’ll make the ‘chat part’ short and just enter the recipes!


Peanut Butter Buckeye Bars

2 C. creamy peanut butter
1/2 C. butter, softened
1 tsp. vanilla
3 c. confectioners sugar
pinch salt
2-3 C. pretzels
10 oz. milk chocolate chips
2 T. shortening

Graham Cracker Crust:
1 1/2 C. finely ground graham
cracker crumbs
1/3 C. sugar
6 T. butter, melted

In large bowl combine 1 1/2 C.
graham cracker crumbs with 1/3
C. sugar & 6 T. melted butter. Combine
well & set aside. Line a 8 X 8 pan with
either parchment paper or tin foil,
making sure foil hangs over edges to
make ‘handles’. Spray with nonstick
spray. Pour graham mixture into pan &
very firmly press down.* Place in
refrigerator 1 hour.
Peanut Butter Mixture:
In large bowl, use hands to combine
peanut butter, softened butter, pinch
salt, vanilla & confectioners sugar.
Squish mixture together to mix well
(you can also use a large spoon, but
poster says hands work best).
(after crust has chilled 1 hour):
Arrange peanut butter mixture on top
of crust & gently press it down. Arrange
a single layer of pretzels over pb layer.
Crush remaining pretzels & set aside.
In large bowl, add milk chocolate chips
& 2 T. shortening. Melt accordg. to pkg
directions (poster microwaved 1 minute
at 50% power, stirred & mic’d 20 second
intervals until melted & smooth). Pour
melted chocolate mixture over bars;
sprinkle remaining pretzel crumbs over top.
Refrigerate 30 minutes; cut into small

*If you don’t press mixture down firmly,
crust will fall apart

(recipe: centercutcook.com)

Pancake Muffins with Sausage

1/2 lb. breakfast sausage, cooked &
cut into small pieces
1 1/2 C. milk
4 T. white vinegar
2 C. flour
4 T. white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
4 T. butter, melted
1 tsp. vanilla
(maple syrup, for drizzling)

Preheat oven 400 degrees F.
In small bowl combine milk with
vinegar & allow to sit 5 minutes.
In large bowl sift flour, sugar,
baking powder, baking soda &
salt. Add eggs, milk, vanilla &
melted butter; stir to combine.
Stir in cooked sausage pieces.
Prepare muffin tins with nonstick
cooking spray or line with paper
liners. Fill each muffin cup
2/3 rds of the way full. Bake
15-16 minutes or until done.
Drizzle muffins with maple
syrup & serve immediately.

Optional: you could also use
cooked bacon, or blueberries
or diced apples in place of

(recipe: centercutcook.com)

Knock Your Socks Off Crockpot Chicken

1 1/2 lb. boneless skinless chicken breasts
1 pkg. andoulle sausage (or smoked
sausage or kielbasa)
1 (8 oz) pkg. cream cheese, softened
1 C. chicken stock
1/2 C. white wine (or beer or chicken stock)
3 cloves garlic, minced
1 small yellow onion, diced
2 T. grainy mustard (Dijon)
1/2 tsp. salt
scallions, for garnish
(serve over cooked rice, quinoa
or buttered noodles)

In mixing bowl whip cream cheese with
chicken stock, salt, garlic, mustard & wine
until incorporated. Place chicken & sausage
in bottom of crockpot; put onions on top.
Pour cream cheese mixture over top. Cover
& cook on High 4 hours or Low 5-6 hours,
checking occasionally to make sure it’s not
thickening too much. If it is, add more
chicken stock or wine. When ready to serve,
place entire contents in a large baking dish
& place under broiler a few minutes to add
extra color (optional but highly recommended).
Serve over cooked rice, quinoa or pasta.

(recipe: bakeaholicmama.com)

Loaded Chicken Pasta Salad

2-3 boneless, skinless chicken breasts,
cut into 1″ pieces
12 oz. box farfalle or bow tie pasta noodles,
1 red bell pepper, diced
1/4 C. diced white onion
fresh parsley

4 T. butter
1/4 C. flour
1 C. milk (or heavy cream/Half &
2-3 tsp. cajun seasoning* (or
store bought)
1/3 C. diced tomatoes

Cajun Seasoning

1 tsp. salt
1 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. onion salt
1/2 tsp. cayenne pepper
heaping 1/2 tsp. oregano
1/4 tsp. red pepper flakes

In small bowl whisk together all
Cajun seasoning ingredients. Sprinkle
1-2 tsp. over chopped chicken pieces.
Spray a large pan or nonstick skillet
with cooking spray. Cook chicken over
medium heat 5-8 minutes, stirring
throughout until cooked through.
Place chicken in a bowl & set aside.
In same pan, melt butter & saute
peppers & onions 2-3 minutes. Stir
in flour until mixture clumps together
or comes together in a “ball”. Slowly
whisk in milk. Stir in diced tomatoes.
When mixture is smooth & creamy,
stir in 2 tsp. cajun seasoning (or more,
if you like it spicy). Add pasta &
chicken; stir to coat. Continue to stir
until chicken is heated through. Serve
warm & garnish with parsley.
Serves 4

(recipe: lecremelelacrumb.com)


Cheesy Corn Dip

1 (10 oz) can original Ro*tel tomatoes
2 (15 oz, ea) cans corn & diced peppers,
3 green onions, chopped
1 C. sour cream
1 C. mayonnaise
2 C. Mexican-style cheese, shredded
tortilla chips, for dipping

In large bowl mix all ingredients & chill.
Serve with tortilla chips.

(recipe: julieseatsandtreats.com)

Chicken, Beets & Blue Cheese Salad

4 C. torn romaine lettuce
4 C. baby spinach leaves
2 1/2 C. cut-up grilled boneless
skinless chicken breasts
1 (15 oz) can sliced beets, drained
1/4 C. red onion slices, separated
into rings
1/4 C. crumbled Blue cheese
1/4 C. pecan halves, toasted
1/2 C. Italian salad dressing*

Toss lettuce, spinach, chicken, beets,
& onions in large bowl; sprinkle
with cheese & pecans. Add dressing
just before serving; mix lightly.
Serves 4

*can use Good Seasons Italian
Dressing mix – prepare with less oil

(recipe: Kraft recipes)

Moo Shu Chicken Cabbage Cups

2 C. boneless, skinless chicken breasts, cut
into strips, cooked
1 T. cooking oil
2 C. sliced fresh mushrooms
3 C. broccoli coleslaw
1/2 C. hoisin sauce
1 T. lime juice
8 (Napa Chinese) cabbage leaves
cashews or peanuts, finely chopped
green onion, thinly sliced

Heat oil in large nonstick skillet or wok over

medium-high heat.Add mushrooms & cook

3 minutes until tender. Add coleslaw,cooked

chicken & hoisin sauce. Stir-fry 3-5minutes

or until vegetables are tender. Stir in lime

juice. Spoon some of hot chicken mixture

into each cabbage leaf; sprinkle with chopped

nuts & green onions. Serves 4

NOTE: You can also add fresh bean sprouts

tossed with lime juice to finished cups before serving.
Recipe can also be served on a large platter with

cabbage leaves, a bowl of chicken mixture &
small bowls of chopped nuts & green onions.

(recipe: Perdue.com)


Sweet Sausage/Cheesy Noodle Casserole

1 lb. egg noodles (wide or homestyle)
1-2 lb. ground sweet Italian sausage
2 (11 oz, ea) cans tomato bisque soup,
8 oz. ricotta cheese
4 – 8 oz. shredded monterey jack cheese

Preheat oven 350 degrees F.
Boil egg noodles accordg. to pkg. directions;
Brown ground sausage; drain. Drain pasta;
place in large bowl; add shredded cheese to
bowl & mix well. Add ricotta cheese & cooked
sausage; mix well. Spray 9 X 13 with nonstick
spray; pour mixture into prepared pan. Bake
25 minutes.

(recipe: fromvalskitchen.com)


Mardi Gras Pork & Potatoes

6 potatoes, peeled & halved
8 carrots, peeled & cut into chunks
1 small onion, coarsely chopped
8 cloves garlic, whole
1 (3-4 lb.) pork loin
1 tsp. salt
1 tsp. coarsely ground black pepper
1/4 C. water
1/2 C. chicken broth
1/4 C. fresh minced parsley
1 pkt. onion soup mix
2 bay leaves

Season pork loin with salt & pepper;
briskly rub it into the meat with your
hands, place roast in hot skillet that
has been lightly coated with vegetable
oil. Pan fry on all sides until lightly browned.
Place veggies in crockpot in this order:
carrots, potatoes, onions, garlic then
roast. Mix together water, chicken broth,
parsley, bay leaves & onion soup mix – pour
mixture over roast. Cook, on Low 10 hours.

(recipe: Richard-Slowcooker digest)

Cinnamon Red Hots Cookie Bars

12 T. butter, room temp.
1 1/2 C. sugar
3 eggs, room temp
1 1/2 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 C. cinnamon red hot candies/
cinnamon imperials or  (‘hot
tamales’ candies, cut in half)

6 oz cream cheese, softened
6 T. butter, room temp
3 C. confectioners sugar
1/2 tsp. vanilla

Preheat oven 375 degrees F.
Grease an 8 X 8 pan or line with
parchment paper, then grease. In
large bowl, cream butter & sugar
on medium speed until fluffy, about
3 minutes. Add eggs, one at a time,
beating after each egg, then beat in
vanilla. In a separate bowl, whisk
together flour, cinnamon, salt &
baking soda. Add flour mixture to
wet mixture; beat on low speed
until just combined; stir in red hots.
Spread mixture evenly in pan &
bake 22-25 minutes or until a
toothpick inserted into the center
comes out clean. Cool bars
completely, then frost.

Beat cream cheese & butter together
on medium speed until light & fluffy,
3-4 minutes. Add conf. sugar one cup
at a time, beating well after each addition.
Beat in vanilla & continue beating until
frosting is thick & fluffy, 3-4 minutes.
Frost bars & cut into squares with large
chef’s knife, wiping the knife clean
after each cut. Makes 16 squares

(recipe: Richard-Marys Recipe Exchange)


Yesterday we had a deluge of rain for most of the day but today it’s finally a lovely, sunny & clear day: 68 degrees F. I spotted some iris I had planted years ago; they sprung up behind a scraggly bush (which I intent to cut down soon); so glad I saw them! Our two rabbits are having a great time relaxing in our yard (husband hasn’t cut the grass there yet, so when they’re out all you can see is the tips of their ears!). Today on the way home from the car dealership I saw a full grown dear run across four lanes of traffic – no one hit it/it survived to run into a woodsy area on the other side! This is in a really built-up area: lots of stores and houses – interesting!

Enjoy your day – hope you have lovely weather to enjoy!



Great Start to the Day!


Today is Memorial Day and, as you can see in the drawing above, it’s NOT about picnics, parades, etc. – although those are good, too. Our Sunday School teacher yesterday voiced it well: “Find someone who is a vet or currently serving and just tell them THANK YOU!” That got me to thinking – I know of about 12 who are in our church who have served, mostly in WWII and Vietnam but I also have a sort of new friend who just got her medical discharge from the Air Force – she went through a really rough battle with breast cancer (both sides) and still kept at her job in medical appropriations! She has a great heart and loves the Lord – she makes the word “SERVING” take on a whole new meaning. On this day I want to take a moment to remember and THANK all those who served or are serving or died for our freedom.


Last night found me once again searching the recipes coming in to be able to give you more ‘holiday’ foods to cook! That also got ME to thinking: “What are we going to have for dinner tonight?” Bright & early I went to my big upright freezer and looked around: “Oh look – a great big package of frozen chicken legs & thighs!” (those are now warmly ensconced in my crockpot swimming in Italian salad dressing). Checking the fridge, I have enough ‘stuff’ to make a batch of macaroni salad – YAY! (macaroni is cooked & resting in cold water/8 hard boiled eggs are doing the same thing). Think I’ll give my self a little time to throw that together just a little later. Now – for dessert: located 3 cans of sliced peaches in my larder; that made me think: “Peach Dump Cake!” (peaches, dry white or yellow cake mix, 1 stick butter or margarine, melted. Throw peaches (undrained) on bottom of pan, top with dry cake mix, drizzle butter over top & bake 350 degrees F. 1 hour – YAY-DESSERT!). Sometimes scrounging around brings a bonus!

Last night I was a bit bored (NO – not me!) and was channel surfing when I happened upon the tail end of a show I used to like to watch on cable: “Devious Maids”. It’s a rather spicy (almost soap-like) show with lots of plot twists – fluffy ‘fun’. That got me to thinking: I wonder if they’ve started showing that again? That program stopped last year some time and I never saw when it started up again. Checking our local On Demand cable, turns out there were 4 programs that caught me up to now! (Yep, you guessed it – Pammie was up until 2:30 A.M. ‘catching up’!) Went to bed really tired, but that’s a good thing – fell asleep almost instantly! Sometimes ‘fluff’ shows are a fun thing.


BLT Chopped Salad
serves 2

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatoes, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

As a note, to chop my lettuce I like to lay it
out on a big cutting board and just
continuously run my knife through it (in all
different directions) until it’s chopped as much
as I like.

In a large bowl, combine lettuce, arugula,
tomatoes, corn and avocado. Add in salt,
pepper, olive oil and lime juice then toss
well to coat. Fold in bacon and feta then
divide evenly amount 2 plates.

(recipe: Facebook)

Loaded Potatoes for a Crowd

5 lb. potatoes, peeled sliced 1/4 ”
6 oz bacon, cut into bite-sized pieces
& fried
1 T. reserved bacon drippings
1 1/2 tsp salt., divided
3/4 tsp. pepper, divided
8 oz. sour cream
1 C. milk, divided
1 1/2 C. shredded Cheddar cheese,
4 green onions, chopped/divided

Divide potatoes into 3 portions. Whisk
together 1/2 C. milk & sour cream.In bottom
of crockpot, layer:
one portion potatoes, 1/2 tsp. salt ,
1/4 tsp. pepper, 1/2 C. sour cream mixture,
1/3 bacon, 1/2 C. shredded cheese & 1/3 of
green onions. Repeat layers two more times.
Drizzle reserved bacon drippings over
potatoes. Pour remaining 1/2 C. milk along
inside edges of crockpot; cook on High
5-6 hours; stir as needed. Serves 10-12

(recipe: ladybehindthecurtain.com)
No-Bake Strawberry Milkshake

2 C. Oreo cookie crumbs
1/4 C. melted butter
2 T. candy sprinkles

24 oz. (three 8 oz pkgs) cream
cheese, room temp.
1/2 C. sugar
1 tsp. vanilla
1/2 C. strawberry Nesquick powder
(or similar strawberry milk powder)
1 T. milk
1 (8 oz) tub Cool Whip, thawed
additional Cool Whip for topping
sprinkles for topping

Combine Oreo crumbs, melted butter &
sprinkles; press into bottom & halfway
up sides of a 9″ spring form pan. Place in
refrigerator to firm. Mix cream cheese, sugar,
vanilla, Nesquick & milk together in large
bowl until smooth & well combined. Gently
stir in Cool Whip; pour filling into crust &
smooth top. Refrigerate about 5 hours until
Once firm, remove cheesecake from pan &
decorate with additional Cool Whip &
Makes one 9″ cheesecake

(recipe: lifeloveandsugar.com)
Spinach Cheese Balls

1 (10 oz) pkg. frozen spinach,
1 C. Bisquick
2 C. shredded mozzarella
1 egg
2 tsp. Italian seasoning
1 tsp. garlic salt
1 C. tomato sauce or alfredo

Preheat oven 400 degrees F.
Spray a cookie sheet with nonstick
spray. Squeeze all moisture from
thawed spinach then fluff with fork.
In large bowl, mix all ingredients
together (except tomato sauce).
Shape into 1″ balls; place on cookie
sheet. Bake 10-15 minutes or until
golden brown. Immediately remove
from pan. Serve with warmed
pasta sauce. Makes 30 balls

NOTE: You can also press the mixture
into a greased 11 X 7″ baking dish &
bake 10-15 minutes. Cut into squares &
top with sauce.

(recipe: Rhonda G – Marys Recipe
Bacon Appetizer Crescents

1 (8 oz) pkg. cream cheese, softened
8 slices bacon, cooked & crumbled
1/3 C. Parmesan cheese
1/4 C chopped onion
2 T. chopped parsley
1 T. milk
2 cans crescent rolls
1 egg, beaten
1 tsp. water

Preheat oven 375 degrees F.
Beat cream cheese, bacon, Parm.
cheese, onion, parsley & milk in
bowl until blended. Separate
dough into 8 rectangles; firmly
press perforations to seal. Spread
each rectangle with 2 T. cream
cheese mixture. Cut each rectangle
in half diagonally; repeat with
opposite corners. Cut in half
cross-wise to form 6 triangles. Roll
up each, starting at short end. Place
on greased cookie sheet. Mix water
& beaten egg together then brush
each triangle with mixture. Bake
12-15 minutes or until golden brown.

(recipe: Dorie-Marys Recipe Exchange)

Baked Tacos

1 lb. lean ground beef
1 (small ) can refried beans
1 pkg. taco seasoning mix
4 oz can tomato sauce
1 pkg. taco shells (your choice)
1 pkg. Mexican-blend shredded cheese

Preheat oven 375 degrees F.
Spray a casserole dish with nonstick
spray. Brown ground beef; drain. Add
refried beans, taco seasoning mix &
tomato sauce to meat; mix together.
Spoon mixture into taco shells, lightly
filling. Stand each filled taco in prepared
casserole dish. When dish is filled,
sprinkle cheese on top & bake 10

(recipe: Mary Free-Mary’s Recipe

3 Cheese Chicken Pasta Bake

1 1/2 C. penne pasta, uncooked
1 (9 oz) pkg. fresh spinach leaves
1 lb. boneless skinless chicken
breasts, cut into bite-sized pieces
1 tsp. dried basil
1 (14.5 oz) can diced tomatoes, drained
1 (14 oz) jar spaghetti sauce
2 oz. cream cheese, cubed
1 C. shredded mozzarella cheese,
2 T. grated Parmesan cheese

Preheat oven 375 degrees F.
Cook pasta in large saucepan as
directed on pkg; omitting salt &
adding spinach to boiling water for
last minute. Cook & stir chicken &
basil in large nonstick skillet sprayed
with cooking spray on medium-high
heat 3 minutes. Stir in tomatoes &
spaghetti sauce; bring to boil. Simmer,
on low, 3 minutes or until chicken is done,
stirring occasionally. Stir in cream cheese
until blended. Drain pasta mixture; return
to pan. Stir in chicken mixture & 1/2 C.
mozzarella; pour into 2 qt (or 8 in square)
casserole dish sprayed with nonstick spray.
Bake 20 minutes or until heated through;
top with remaining cheeses. Bake 3 minutes
or until mozzarella is melted. Serves 4,
2 C. each.

(recipe: Kraft foods)

3 Ingredient Banana Bread Cookies

2 large ripe bananas
1 C. rolled oats
1/4 C. chopped walnuts

Preheat oven 350 degrees F.
Mash bananas, add oats & walnuts.
Drop by Tablespoons onto baking
sheet. Bake 12-15 minutes.

Bacon & Onion Foil Packet Potatoes

(Grill or oven)

2 – 3 sheets heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices  cooked/crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper, to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each
piece with equal portions of potatoes, bacon,
1 packet onion soup powder and mix. Add salt and
pepper to taste. Add 1 tablespoon of butter to each
serving. Wrap securely.Grill for 20 to 30 minutes.
Preheat oven  350° degrees F.
Bake 35 minutes or till done. Let
stand 10 minutes before serving.
Serve in foil, topped with sour
cream if desired

(recipe: Facebook)

Mexican Corn Salad

 4 C. frozen corn, thawed or
8 large ears fresh corn
1/4 C. red onion, chopped
1/4 C. green bell pepper, chopped
1/4 C. red bell pepper, chopped
1 large tomato, seeded & chopped
2 tsp. garlic, chopped
1/4 C. basil leaves, chopped (or
1 tsp. dried basil)
1 tsp. dried oregano
1 tsp. red pepper sauce (Tabasco – optional)
1/3 C. olive oil
2 T. fresh lime juice
1 T. rice wine vinegar
salt & pepper, to taste
1 jalapeno pepper, seeded & chopped

If using frozen corn, thaw first
If using fresh corn, boil 8 minutes in lightly
salted water; cool with cold water &
cut kernels off cob. Place corn, onion,
bell peppers, tomato, garlic, basil, oregano,
Tabasco, olive oil, lime juice & rice wine vinegar
in bowl. Toss until completely combined.
Season with salt & pepper.

Herbed Green Beans & Onions

1 (12 oz) pkg. microwaveable frozen cut
green beans
2 T. margarine
1/4 C. sliced green onions (about 4 small)
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. ground black pepper

Cook green beans accordg to pkg. directions.
Place in medium bowl; stir in all remaining
ingredients. Serves 6 (1/2 C. each)

(recipe: readyseteat.com)

Million Dollar Pie

2 Graham Cracker pie crusts

1 (15oz) can crushed pineapple (drained well)
1 (9oz)Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 Cup lemon juice
1/2 tsp vanilla extract

Note from poster:
“I add Maraschino cherries, coconut, walnuts
and Mandarin oranges”

The amount of each depends on your taste.
Mix everything EXCEPT the Cool whip together in a
large bowl, mix well then add the Cool whip last.
Divide mixture between the 2 crusts,
chill for at least about 2 hours or overnight.

(recipe: Facebook)

It’s another really lovely day out – 10:20 a.m. and it’s already 72 degrees F.! Sunny, clear blue skies – I might just take my knitting out to the picnic table and enjoy listening to the various birds singing their hearts out. While starting the macaroni salad I could hear a robin happily singing in our pine tree and then he/she was joined by a cardinal – I just LOVE hearing the various birds sing! My husband called me to the dining room window to observe our local resident chipmunk climbing up a small, rather wiry bush; not sure what he was ‘up to’ – climbed to the end of the branch (while we were hoping he wouldn’t fall off – it was quite a drop to the ground), then turned around and went down to the ground. Perhaps he was just ‘checking out his neighbors’ – who knows?)

Have a wonderful Memorial Day – FLY THE FLAG
if you have one! Blessings;


A Quiet Day


Today is another quiet, beautiful Spring day – temperatures in the high 70’s! YES! I love this weather! Due to the holiday weekend, gas prices rose a bit – we’re up to $3.89/9 (sure hoping it drops on Tuesday, as I will be needing gas around that time!).

Last night I decided to watch TV (I don’t watch very often, only a few shows); ran into a “Pledge Drive” program but this one featured Steve Martin and the Steep Canyon Rangers and Edie Brickell. I knew Steve Martin was an excellent banjo player; he really shines in the songs he plays and has written. I’m usually not fond of Blue Grass music, but this entire program blew me away! I’d never heard of Edie Brickell (later found out she’s married to Paul Simon of Simon & Garfunkle!). She has a very gentle, easy-going voice and style – I was totally captivated! If you’re interested, here’s a clip:


Found myself tapping my toes, swaying to the music and ending up fully uplifted by the end of the program! Just the kind of music I needed!

Lots more recipes – here ya go!


Chocolate-Pecan Pie Bars

1 C. butter or margarine, softened
2 C. flour
2 C. sugar, divided
1/4 tsp. salt
1 1/2 C. light corn syrup
2 (4 oz, ea) pkgs. semi-sweet
chocolate, divided
4 eggs, beaten
1 1/2 tsp. vanilla
2 1/2 C. chopped pecans

Preheat oven 350 degrees F.
Beat butter, flour, 1/2 C. sugar &
salt with elec. mixer until mixture
resembles coarse crumbs.
Press crumbs on bottom of
15 X 10 X 1″ pan sprayed with
nonstick spray.
Bake 20 minutes or until lightly
browned. Microwave corn syrup &
6 oz. chocolate in large microwave-
able bowl on High 2 1/2 minutes or
until chocolate is almost melted,
stirring after 1 1/2 minutes; stir until
completely melted. Add remaining
sugar, eggs & vanilla; mix well. Stir
in nuts.Pour chocolate mixture over
warm crust; spread to evenly cover
crust. Bake 35 minutes or until filling is
firm around edges but still slightly
soft in center; cool completely. Melt
remaining chocolate as directed
on pkg; drizzle over dessert. Let stand
until chocolate is firm. Cut into bars.
Makes 48 servings.

NOTE: Line pan with aluminum foil with
ends extending over sides; spray foil
with nonstick spray. Lift cooked dessert
from pan with foil ‘handles’ before
cutting into bars.

(recipe: kraft recipes)

Layered Dinner: Steak/Potato/Corn
on the Cob – Crockpot!
(using a 6 Qt. crockpot)

1 1/2 lb. rib eye steak
1 T. (your favorite seasoning rub)
1 T. dried onion flakes (or fresh
onion, chopped fine)
2 T. Worcestershire sauce
1/4 C. beef broth or apple juice
2-4 potatoes
2-4 ears fresh corn
aluminum foil

Rub meat with seasoning rub & place
in bottom of crockpot (rub both sides).
Add apple juice & Worc. sauce. Wash
potatoes & cover with alum. foil. Shuck
corn & wrap each ear in foil; add potatoes
& corn to crockpot. Cover & cook on High
5-7 hours or Low about 8 hours.
Serves 2-4

(recipe: crockpot365.blogspot.com)

Crockpot Country Apple Crisp

6 C. apples (peeled/cored &thinly
1/2 C. granulated sugar
1 T. cinnamon
1/2 tsp. nutmeg
1 1/4 C. flour
1 C. oats
1 c. brown sugar
1/2 C. chopped pecans or walnuts
1 stick butter, sliced

Grease or line crockpot. Using a
zip-lock bag, toss apple slices,
sugar & spices until coated. Pour
apples & any remaining mixture
into crockpot; spread out evenly.
In medium bowl, combine flour,
oats, brown sugar & nuts; pour
over apples, smoothing into an
even layer. Place sliced butter pats
over top of mixture & lightly press
down with back of a spoon. Cook
on High 3-4 hours until apples are
tender. Remove lid for final 15-20
minutes to allow top to crisp up.
Serve warm (or with vanilla ice

(recipe: theshadyporch.com)

Crunchy Poppy Seed Coleslaw

1 (16 oz) bag coleslaw
2 (4 oz, ea) pkgs. ramen noodles
3 apples, chopped into small chunks
8-10 green onions, chopped
1 1/2 C. cashews, roasted & salted
1 (12 oz) bottle Poppy Seed Dressing
or make this one*, see below
salt & pepper

Pour coleslaw into large bowl. Remove
ramen noodles from pkgs – discard
seasoning packets. Place noodles in
ziplock bag; close bag & crush noodles
into small pieces (use a rolling pin);
add pieces to salad bowl. Add apples,
green onions & cashews to bowl. Pour
entire bottle of Poppy seed dressing
over salad; sprinkle with salt & pepper
& mix until well combined. Cover with
plastic wrap & refrigerate at least 1
hour, up to 2 hours. Serves 10

* Homemade Creamy Poppy Seed

2/3 C. apple cider vinegar
1 1/2 C. sugar
1/4 C. chopped onion (chopped fine)
1/2 tsp. dry mustard
2 tsp. salt
3/4 C. mayonnaise
1/4 C. fresh orange juice
3/4 C. vegetable oil
1 T. poppy seeds

Place all ingredients (except oil &
poppy seeds) in blender; blend all
together. Remove lid & carefully
add oil slowly. After oil is added,
blend on High 2 minutes. Turn
off blender & gently stir in poppy
seeds with a spoon. (do NOT blend
them). Serve or cover & refrigerate
until using. Makes 3 C.

(recipe: jamiecooksitup.net)

Baked Pimiento Cheese Dip

1 (8 oza) pkg. cream cheese, softened
1 C. mayonnaise
1 (8 oz) pkg. sharp Cheddar cheese,
1 (8 oz) pkg. Pepper Jack cheese, grated
1 (12 oz) jar roasted red peppers, drained
2 (4 oz, ea) jars diced pimientos, drained
1 tsp. hot sauce
2 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. cayenne pepper

Preheat oven 350 degrees F.
Spray 2 qt. baking dish with nonstick
cooking spray. In large bowl, combine
cream cheese, mayonnaise & both
cheeses. Using a wooden spoon, mix
mixture together well. Place red
peppers & pimientos on paper towels;
pat out excess moisture. Roughly chop
peppers & add, with pimientos, to bowl.
Add hot sauce, Worc. sauce, salt, sugar &
cayenne pepper; stir together well. Spoon
into prepared dish. Bake 20-25 minutes
until bubbly & lightly browned.
Serves 12

(recipe: spicysouthernkitchen.com)

Calico Beans (Crockpot)

(They are sort of like BBQ beans or baked beans
but not quite as sweet and more savory)

1 lb. bacon
1 lb. ground beef
1 (53 oz) can pork & beans
2 (16 oz, ea) cans butter beans
2 (16 oz.ea) cans red kidney beans,
rinsed & drained
1 medium yellow onion, finely diced
1 C. ketchup
1/3 c. brown sugar, packed
1 T. ground mustard
1 tsp. fresh ground black pepper

In large skillet, cook bacon until crisp;
cool on paper towels then crumble &
place in bottom of 6 qt crockpot. Drain
off bacon grease from skillet & add
ground beef; brown & crumble meat.
Drain fat & add meat to crockpot. Add
rest of ingredients to crockpot & stir
to combine. Cover & cook on Low 8
hours or High 4 hours*
Serves 20+

*Note from poster: While you CAN
cook these beans on High for 4 hours,
I feel the flavor is better brought out
when cooked on Low for longer cooking
time. They can be cooked a day ahead &
refrigerated then warmed up when ready
to serve.

(recipe: Crockpot Ladies)

Bacon Caesar Pasta Salad

1 hard boiled egg yolk, smashed
2 T. red wine vinegar
2 T. lemon juice
2 T. mayonnaise
1 T. spicy mustard
1 tsp. Worcestershire sauce
4 cloves garlic, very finely minced
1 tsp. black pepper
1/3 C. olive oil

1 (12 oz) box pasta, cooked accordg
to pkg directions, drained & rinsed to cool
1/2 C. red onion, sliced very thin
5 oz. (1 heaping cup) cherry or grape
tomatoes, halved
6-8 slices bacon, cooked, drained & crumbled
(more, if you want to put some on top of salad)
7-8 C. torn romaine lettuce (about 2″ pieces)
shredded Parmesan cheese, for garnish

Stir together egg yolk, vinegar, lemon juice,
mayo, mustard, Worc. sauce, garlic & black
pepper. Slowly drizzle in olive oil, whisking
as you pour, until everything is evenly combined.
Pour 2/3 of dressing over cooked pasta; add
onions & toss to coat.* Add tomatoes & bacon;
toss to coat. Add romaine lettuce & remaining
1/3 C. dressing; toss until lettuce is coated.
Sprinkle with Parm. cheese & bacon crumbles.
Serves 6-8

*If making ahead, stop at this point, cover &
refrigerate until ready to serve, then go on
with rest of recipe.

(recipe: julieseatsandtreats.com)

Sweet & Savory BBQ Meatballs

1 onion, finely chopped
1 1/2 tubes/sleeves saltine crackers,
2 lb. ground beef
3 eggs
salt & pepper
3 T. honey mustard
1/2 C. ketchup
1 tsp. Worcestershire sauce

1/4 C. ketchup
3/4 C. BBQ sauce
1 C. brown sugar

Preheat oven 400 degrees F.
(*place crackers in ziplock bag,
seal & crush with rolling pin)
Place cracker crumbs, ground beef,
eggs, salt & pepper, mustard, ketchup
& Worces. sauce in large bowl. Using
your hands, mix all ingredients well.
Line 2 cookie sheets with foil; spray
with nonstick spray. Form meat
into 2 inch balls; lay evenly on trays.
Bake 20 minutes. Mix Sauce: ketchup,
BBQ sauce & brown sugar together
in bowl. When meatballs are cooked
and have a crisp, dark brown exterior
remove from oven & drizzle about
2 tsp. sauce over each one. Return
to oven 15 minutes longer.
Makes about 48 meatballs.

(recipe: jamiecooksitup.net)

“Watermelon” Fudge

(when cut, looks like mini
slices of watermelon, complete
with chocolate chip ‘seeds’!)

1 (12 oz) bag white chocolate chips
1 (16 oz) can vanilla frosting
1/2 – 1 tsp. watermelon flavoring
pink & green food coloring
1 T. mini chocolate chips

spray a 6 X 8″ or 7 X 7″ pan lightly
with nonstick cooking spray. Over
a double boiler, melt white chips.
When just melted, remove from
double boiler & stir in canned
frosting & flavoring until smooth.
Measure out 3/4 C. frosting mixture
and, using food coloring, tint it
green. Return remaining mixture
back to double boiler, OFF of the
heat, to keep it from setting up.
Spread green mixture evenly in pan &
place in freezer 2-3 minutes. Measure
out 1/2 C. white frosting mixture &
spread that on top of green layer –
freeze again 2-3 minutes. Tint
remaining frosting mixture pink &
spread on top of white layer. Sprinkle
mini chips on top, pressing lightly
into fudge. Chill at least 30 minutes
before cutting into triangles.

(recipe: cookiesandcups.com)

Sugar Snap Pea Saute

2 tsp. olive oil
3/4 lb. fresh sugar snap peas,
stems removed
1 red pepper, cut into thin strips
1/2 C. sliced shallots
1/4 C. (Kraft) Asian toasted sesame
salad dressing
1/4 c. sliced almonds, toasted

Heat oil in large skillet on medium heat.
Add vegetables; stir-fry 6-7 minutes or
until crisp-tender. Stir in dressing;
cook 1 minute or until heated through.
Sprinkle top with nuts before serving.
Serves 6 (1/2 C. each)

(recipe: Kraft foods)

Spinach & Feta Stuffed Chicken Breasts

1 tsp. olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 C. chopped scallions
1 (10 oz) pkg. frozen chopped spinach,
thawed & squeezed out dry
1/4 C. chopped parsley
1 T. fresh dill
1/2 C. (2.5 oz) crumbled Feta cheese
1/3 C. ricotta cheese
1/4 tsp. kosher salt & pepper,
more to taste
8 thin skinless chicken breast cutlets
(1.5 lb. total)
1 large egg
1 T. water
1/2 C. seasoned breadcrumbs

Preheat oven 350 degrees F.
Spray large baking sheet with nonstick
spray. Heat oil in medium saute pan; add
onions, garlic & scallions – saute about
1 minute. Add spinach, parsley, dill, kosher
salt & pepper; cook 1 minute or until heated
through. Remove from heat & mix in feta &
ricotta cheeses. Season chicken lightly with more
kosher salt & pepper, to taste. Place about 1/4 C.
spinach mixture into center of chicken; roll up
then lay chicken seam-side-down onto a platter
or piece of waxed paper; repeat with remaining
chicken. Whisk egg & water together in small bowl
with a pinch of salt. Place breadcrumbs in another
bowl. Dip chicken rolls into the egg wash, then into
breadcrumbs; place seam-side-down onto baking
sheet. Repeat with remainder then lightly spray
tops of rolls with nonstick cooking spray. Bake about
25 minutes or until cooked through. Serves 8

(recipe: skinnytaste.com)

Fish Tacos

1/2 C. sour cream
1 (10 oz) can Ro*Tel Mexican diced
tomatoes w/lime juice & cilantro,
drained, liquid reserved
3 C. coleslaw mix
1 1/2 lb. Tilapia filets, thawed, if
1 tsp. ground cumin
1/2 tsp. salt
1 T. vegetable oil
12 (6 “) yellow corn tortillas

Stir together sour cream & 1/4 C.
liquid from tomatoes in small
bowl to make sauce; set aside. Stir
together tomatoes w/remaining
liquid & coleslaw mix in medium
bowl to make slaw; set aside. Sprinkle
fish with cumin & salt. Heat oil in large
nonstick skillet over medium-high heat.
Place fish in skillet, cook 3-4 minutes on
each side or until fish flakes easily with
fork (145 degrees F.) Separate fish into
12 pieces. Place 1 piece on each tortilla,
top with 1/4 C. slaw & 1 T. tomato/sour
cream sauce. Fold tortillas in half, serve
immediately. Serves 6 (2 tortillas each)

(recipe: readyseteat.com)

Hope you’re having a Great day!
Enjoy the weather and remember to
take a little time for yourself: take a nap,
read a book, take a walk, or even just eat
or drink something that relaxes you (no-I’m
not advocating drinking – I’m more thinking
iced coffee or a milkshake/ice cream sundae!)



Published in: on May 25, 2014 at 6:51 pm  Leave a Comment  
Tags: , , , , ,

Beginning of a GREAT Weekend!



Lest we not forget – this weekend is in honor of all those who served our country, are serving our country or died in the line of duty to our country. It is an HONOR that we give them our thanks and gratitude for their service.

Our weather here is perfect for outdoor cooking/picnicing, etc. I don’t have any particular holiday cooking plans, but that’s not stopping me from sharing lots of GREAT sounding recipes that come to my email! Some are new to me – a little different, but none-the-less tasty and even healthy! Enjoy perusing!


Cornbread Salad

1 box Jiffy cornbread mix
1 pkg. Hidden Valley Ranch salad
dressing mix
1 C. sour cream
1 C. mayonnaise
2 C. sliced cherry tomatoes
1 C. chopped green bell pepper
1/2 C. diced purple onion
2 C. shredded sharp Cheddar cheese
2 (15 1/4 oz,ea) cans whole kernel
corn, drained
3 T. sweet pickle relish
1 pkg. real bacon bits (optional –
or use cooked, crumbled bacon)

Prepare cornbread accordg. to pkg.
directions; bake & cool. Stir together
salad dressing mix, sour cream &
mayonnaise until well blended; set
aside. Combine tomatoes, bell
peppers & onion; gently toss. Crumble
half of cornbread in large serving bowl.
Layer half tomato mixture; half cheese,
bacon, corn, relish & reserved salad
dressing. Repeat layers & end with
cheese & bacon on top. Cover & chill
3 hours (salad gets better the longer
it sits.) Serves 6-8

(recipe: Melanie-justapinch.com)

Chicken Satay Skewers

1/4 C. barbecue sauce
1/4 C. creamy peanut butter
1/4 C. fresh lime juice
2 T. chopped fresh cilantro
1 lb. boneless skinless chicken
breasts, cut into strips

Mix first 4 ingredients & pour
over chicken in shallow glass dish.
Refrigerate at least 1 hour to
marinate, turning after 30 minutes.

Heat grill  to medium-high heat &
spray grate with nonstick spray.
Remove chicken from marinade,
discard marinade. Thread chicken
onto skewers. Grill 4-5 minutes on
each side until chicken is done.
Serves 4

(recipe: Kraft recipes)

Summer Tomato/Zucchini Macaroni

16 oz. uncooked elbow macaroni
4 C. grape tomatoes, cut in half
2 C. (1 small) zucchini, sliced &
1/2 C. red onion, finely chopped
7 T. mayonnaise
2 1/2 T. red wine vinegar
2 T. Greek yogurt
2 tsp. Dijon mustard
1/4 tsp. oregano
1/4 tsp. garlic powder
salt & pepper, to taste

Cook pasta in generously salted
water accordg to pkg. directions;
drain & rinse with cold water. In
medium bowl, combine onions,
mayonnaise, vinegar, yogurt, mustard,
oregano, garlic powder; mix well. Add
tomatoes (and any juice from tomato),
zucchini, pasta, salt & pepper, to taste.
Toss well & place in large bowl.
Makes 16 Cups.

(recipe: skinnytaste.com)

Italian Cream Cheese Chicken


4 chicken breasts (can use frozen)
2 pkts. Italian salad dressing mix
2 cans cream of chicken soup
2 (8 oz, ea) cream cheese, softened

Place all ingredients in crockpot & cook
on High 4-6 hours.

Serve over cooked pasta or rice

(recipe: therecipecritic.com)

Sweet/Nutty Potato Peach Bake

4 medium sweet potatoes
1/2 C. packed brown sugar
1/2 C. broken cashew nuts
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 C. diced canned peaches, well
2 T. butter or margarine

Scrub sweet potatoes thoroughly but
do not peel. Cook whole sweet potatoes
covered, in boiling salted water until
done, about 30 minutes. Drain, peel &
Preheat oven 350 degrees F.
In small mixing bowl, blend
together brown sugar, nuts, salt &
cinnamon. In a 1 1/2 qt. casserole
dish, layer half sweet potatoes, half
diced peaches, & half brown sugar
mixture; repeat layers, dot with butter
& bake, covered, 30 minutes.

(recipe: Rhonda G-Marys Recipe

Grilled Garden Vegetables

2 medium red and/or yellow bell
peppers, cut into 8 wedges
2 medium zucchini and/or yellow
squash, cut diagonally into 1″ pieces
8 small carrots with 1″ greens intact
6 green onions cut into 3″ pieces
2 T. butter, melted
1/2 tsp. minced garlic or garlic salt
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt

Heat gas grill on Medium or charcoal grill
until coals are ash white. Make 12″ square
aluminum foil grilling pan with rectangle of
double thickness heavy-duty aluminum foil
or use purchased foil pan. Place all vegetables
in grilling pan; drizzle with melted butter. Sprinkle
with garlic, pepper & salt. Place pan on grill. Cover
& grill, stirring occasionally, until vegetables are
roasted, 8-12 minutes. Serves 6

(recipe: Land ‘O Lakes)

Cherry Pie Bars

1 C.butter softened
2 cups of suga
4 eggs
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp almond extract
3 cups flour
2 cans cherry pie filling
(can use just 1 if you need to)

Preheat Oven to 350F
In a mixing bowl, cream your butter, sugar-
add eggs & extract.. beat well to mix. Add
flour & Salt, Mixing Well.Spread half of the
batter in a greased 9×13 pan, Spoon the Pie
Filling over the batter Randomly drop
tablespoons remaining batter over the pie
filling. Bake 35 min or until a toothpick inserted
into center comes out clean.

NOTE: If you wish to add a glaze:
mix 1 C. Powdered sugar, 1 tsp almond extract,
2 tsp milk and drizzle
bars cool

(recipe: Facebook)


Acapulco Chicken

2 skinless, boneless chicken breast halves, cut
into bite-sized pieces
1 T. chili powder, divided
salt & pepper, to taste
1 T. olive oil
1 C. chopped green bell pepper
1/2 C. chopped onion
2 jalapeno peppers, seeded & minced
1 large tomato, cut into chunks
10 drops hot pepper sauce
cooked rice for 2

Season chicken with 1/2 T. chili powder, salt & pepper.
Heat oil in large skillet over medium high heat; saute
chicken 3-4 minutes or until no longer pink. Remove
from skillet; keep warm.
In same skillet, stir fry bell pepper & onion until soft.
Add jalapeno peppers, tomatoes, remaining 1/2 T.
chili powder & hot pepper sauce. Cook, stirring for
an additional 3-5 minutes; add chicken & stir fry
2 minutes more. Serves 2
Serve over cooked rice.

(recipe: Pilgrims.com)


Deviled Avocado Eggs

1 large avocado
3 hard boiled eggs, peeled
1 tsp. cilantro
3 tsp. lime juice
1 tsp. chopped red onion
pinch of salt & pepper
garnish: chili powder or paprika

Cut cooked eggs lengthwise, separate
yolks from whites. Place yolks in a bowl,
mash avocado with eggs and other
ingredients (except garnish). Fill egg
white halves with mixture and garnish.

(recipe: Facebook)

Jalapeno Popper Burgers

2 lb. ground beef
1 T. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
4 oz. cream cheese, softened
1/2 tsp. dried ancho chili powder
1/2 tsp. ground cumin
1 T. dried onion flakes
1-2 T. minced jalapeno pepper,
seeded (add, to taste)

Mix meat, Wors. sauce, salt,
garlic powder & pepper. Shape
mixture into 12 thin patties, about
4 inches in diameter. Mix cream
cheese, ancho chili powder, cumin,
dried onion & minced jalapeno.
Top 6 patties with cheese mixture,
spreading to within 1/2 inch of edge
(if mixture is difficult to spread, try
heating in microwave about 15
seconds). Cover each patty with one
of remaining 6 patties, sealing edges
well. Broil or grill patties 4 inches from
heat, turning only once, if possible,
until preferred doneness & cheese
is melted, about 10-15 minutes.
Serve on buns

Toppings: grated Cheddar cheese,
guamole if desired

(recipe: Rhonda G-Marys Recipe

 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)

Super Berry Crisp

1 (21 oz) can cherry pie filling
2 C. fresh blueberries
1/4 C. butter
1/3 C. long-cooking oats, uncooked
1/3 C. flour
1/4 C. brown sugar, packed
1 tsp. sugar
1/4 tsp. cinnamon
(Garnish: whipped cream)

Preheat oven 350 degrees F.
Pour pie filling into an ungreased
9″ pie plate; fold in blueberries.
Melt butter in small saucepan over
medium-low heat. Add remaining
ingredients, except garnish, to
melted butter, stirring to coat well.
Spread oat mixture over fruit in
pie plate. Bake 35 minutes or until
topping is crisp & golden. Garnish
individual servings with whipped
cream. Serves 8

(recipe:  Rhonda G-Marys Recipe

Woke up a little too early this morning (6:30 a.m.) and decided ‘no time like the

present’, so knit up 2 pair of baby booties (one newborn/one 4 month) to go with the

other baby gifts. Now just have to finish the blanket and (maybe) purchase a few

little things (like perhaps a gift card?) and I’m ready for the baby shower June 7th!

Hope you have a GREAT DAY! Enjoy the nice weather!



Happy Friday to you!


Another gorgeous Spring day – temps at 65 right now, sunny and a lovely bright blue sky – what could be better? Our grandson just went with the other grandmother for the rest of the day; it helps when we have him for half the day and they get him the other half! He had fun playing a new Lego video game my husband bought him and then he & I had fun wrestling (it’s his favorite thing – more like a tickling, wrestling, silly fun time.) It wears me out but we both enjoy it (Lord, help me when he gets bigger!)

Earlier found me on the ‘net attempting to find a crochet pattern I spotted last night on Pinterest; I’m not much for crochet, but this one was a variation on Broomstick Lace, except you don’t have to use the HUGE broomstick to make it! Very clever, I thought – only problem: the two sites that had it were ‘complicated’ – one was only photos of the steps (which I didn’t seem to be able to follow correctly) and the other was all in Russian! I looked & looked on Pinterest and Ravelry (my two go-to sites for anything knit/crochet) but was not able to find that particular pattern. Husband heard me grumbling and decided to do his own search; he just typed in what I was saying as a description of the stitch: “Broomstick Lace only smaller”. Low and behold – he found it! There are two videos on Youtube which feature it and it’s called: “Peacock Eye”. (if I had known the NAME of that particular pattern I could have done further research – but that was out of my realm of discovery.) YAY, HUSBAND!!! Quite simply, it looks like this:


This all goes back to my constant curiosity for new things/stitches/patterns. (I’m almost done with the current baby blanket and thought I’d like to find a pattern I might like to do for the next one – hence the ‘search’.) Ah, the fun of discovery – yes?


Creamy Zucchini & Spinach Rigatoni

3 C. (1/2 of 16 oz pkg) rigatoni pasta,
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 T. flour
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. crushed red pepper
1 C. chicken broth
4 oz. (1/2 of 8 oz pkg) cream cheese,
1 (6 oz) pkg. baby spinach leaves
1/4 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese,

Preheat oven 375 degrees F.
Cook pasta in large saucepan as
directed on pkg, omitting salt. Heat
oil in large skillet on medium heat. Add
zucchini, mushrooms & garlic; cook &
stir 3-4 minutes or until zucchini is crisp-
tender. Add flour & seasonings; cook &
stir 1 minute. Stir in broth, cook & stir
2-3 minutes or until thickened. Add cream
cheese; cook & stir 2-3 minutes or until
melted. Drain pasta; return to pan. Add
zucchini mixture, spinach, Parmesan &
1/2 C. mozzarella; mix lightly. Spoon into
a 2 qt casserole dish sprayed with nonstick
spray. Top with remaining mozzarella. Bake
10 minutes or until mozzarella is melted.
Serves 6, 1 1/3 C. each

(recipe: Kraft foods)

Lemon Blueberry Crumb Bars

1/2 C. butter
1 (2 layer) box yellow cake mix
2 eggs, divided
2 (8 oz, ea) pkgs. cream cheese,
1/2 C. sguar
1 T. zest & 3 T. lemon juice
2 1/2 C. fresh blueberries

Preheat oven 350 degrees F.
Line a 9 X 13 pan with foil, with
ends extending over sides. Melt
butter in large microwaveable bowl
on High 1 to 1 1/2 minutes until
melted. Add dry cake mix & 1 egg;
beat with elec. mixture until
blended. Press 2/3 rds of dough onto
bottom of prepared pan. Beat cream
cheese & sugar with mixer until
blended. Add remaining egg, zest &
juice; mix well. Pour over crust; top
with blueberries. Pinch small pieces
of remaining dough between fingers;
press lightly into cream cheese layer.
Bake 55 minutes to 1 hour or until
a toothpick inserted into center comes
out clean. Cool completely. Use foil
‘handles’ to lift dessert from pan before
cutting into bars.

NOTE: for best resuts, refrigerate bars
before cutting into bars.

(recipe: Kraft recipes)

Parmesan Bites

1 (8 oz) pkg. cream cheese, softened
1 C. grated Parmesan cheese, divided
2 (8 oz, ea) cans refrigerated crescent
dinner rolls
1 red pepper, chopped
1/4 C. chopped fresh parsley

Preheat oven 350 degrees F.
Beat cream cheese & 3/4 C. Parm. cheese
with elec. mixer until well blended.
Separate dough into 8 rectangles; seal
seams. Spread with cream cheese
mixture, top with peppers & parsley.
Fold each rectanble lengthwise into
thirds to enclose filling; cut into
4 squares. Place, seam-sides down, on
baking sheet & top with remaining
Parmesan. Bake 13-15 minutes until
golden brown. Makes 32.

(recipe: Kraft foods)

Chinese Cabbage Salad

2 1/2 lb. nappa cabbage
5 green onions, sliced
3 pkgs. ramen noodles
1/2 C. butter
1/4 C. sliced almonds
1/4 C. sesame seeds

3/4 C. canola oil
3 T. peanut butter (smooth)
1/2 C. sugar
1/4 C. rice vinegar
2 T. soy sauce

Cut stem end off cabbage – discard.
Thinly slice rest of head & place in
large bowl. Add green onions to bowl.
Place ramen noodles (without flavor
packet) into a large ziplock bag. Pound
noodles into small pieces with a meat
tenderizer. Heat a large skillet over
medium-high heat. Melt butter & add
almonds, sesame seeds & ramen noodle
pieces. Cook mixture, stirring frequently,
until all turns toasty brown. Set aside to
cool. Place peanut butter in glass measuring
cup. Pour canola oil into cup (on top of
peanut butter) Total measurement should
be 3/4 C. Place peanut butter/oil mixture
in microwave & heat 30 seconds; stir until
all is dissolved. Into medium saucepan pour
sugar, peanut butter/oil mixture, soy sauce &
rice vinegar; bring to a rolling boil over medium-
high heat. Let it boil hard 1 minute, then set
aside to cool.
When you are ready to serve the salad, toss
cabbage & green onions with crunchy ramen
mixture then pour dressing over top to coat.
Serve immediately. Serves 15

(recipe: jamiecooksitup.net)

Oven-Roasted Vegetables

1/4 C. olive oil
1 bunch asparagus
1 bunch broccoli
2-4 yellow squash
2-4 zucchini squash
1 medium onion
1 bell pepper
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/2 tsp white pepper
(any other seasonings of your choice)

Preheat oven 350 degrees F.
Cut asparagus into bite sized pieces;
cut broccoli into same sizes. Wash &
cut up squashes. Cut onion & bell
pepper into long thin strips. Place all
veggies into a large mixing bowl. Mix
olive oil & all seasonings with a whisk;
pour mixture over veggies & toss to
coat well. Line a cookie sheet with foil;
spray with nonstick cooking spray. Add
veggies; spreading evenly over pan. Cover
with another sheet of foil. Bake about
30 minutes – check for doneness.

(recipe: Debbie-justapinch.com)

Creamy Au Gratin Potatoes

4 Russet potatoes, sliced into 1/4″
thick slices
1 onion, sliced into rings
salt & pepper, to taste
3 T. butter
3 T. flour
1/2 tsp. salt
2 C. milk
1 1/2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Butter a 1 qt. baking dish. Layer 1/2 of
potatoes on bottom of dish; top with
slices of onion & remaining potatoes.
Season with salt & pepper, to taste. In
medium-sized saucepan, melt butter over
medium heat then mix in flour & salt,
stirring constantly with a whisk for 1
minute. Stir in milk; cook until mixture
has thickened. Stir in cheese all at once,
continue stirring until melted, about 30-60
seconds. Pour cheese mixture over potatoes.
Cover dish with foil & bake 1 1/2 hours.

(recipe: Rhonda G-Marys Recipe Exchange)

Bacon-Cheeseburger Roll-Up

1 lb. lean ground beef
4 slices bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz) Velveeta, cut into 1/2″
1 (13.8 oz) pkg. refrigerated pizza crust

Preheat oven 400 degrees F.
Brown meat with bacon & onions in large
skillet over medium-high heat; drain. Return
meat mixture to skillet. Add Velveeta; cook
5 minutes or until melted, stirring frequently.
Cool 10 minutes. Unroll pizza dough onto baking
sheet sprayed with nonstick spray. Press into
15 X 8″ rectangle; top with meat mixture. Roll
up, starting on one long side. Rearrange if
necessary so roll is seam-side down. Bake 20-25
minutes or until golden brown. Makes 6 servings.

Serve with your favorite condiments: dill pickle
slices, mustard, ketchup, sliced tomatoes, salsa
cheese slices

(recipe: Kraft foods)
Peanut Butter Cups

16 oz semi-sweet or milk chocolate,
chopped (or use chips)
2 T. unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter

In a small glass bowl, heat half of chocolate
in the microwave for 30-60 seconds. Remove
from the microwave once the chips begin to
slightly melt. Use a fork to stir until smooth,
using the heat of the chocolate to melt the
remaining chips entirely. If needed, re-heat
in 10 second intervals until smooth. DO NOT
over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a
small amount (about 2 teaspoons) of chocolate
into the bottom of each paper. Tap the pan on
your counter top to help smooth and spread the
chocolate. Place the pan in the freezer for 15
minutes to harden the chocolate. Meanwhile,
prepare the peanut butter.

In a small bowl, beat together peanut butter,
butter and confectioners sugar until smooth and
fluffy. Remove the pan from the freezer, and spoon
a small amount of peanut butter on chocolate layer.
Again, tap on counter top to level and spread the
peanut butter. Return the pan to the freezer and
allow to harden for about 15 minutes.

Repeat the first step and melt the remaining
chocolate in the same manner. Spoon the top
chocolate layer over the peanut butter and
return to freezer.

(recipe: Facebook)

Crockpot Salsa Chicken

2 lb. (32 oz) chicken breasts, boneless/skinless
1 C. salsa
1 C. petite diced canned tomatoes
2 T. taco seasoning
1 C. diced onion, diced fine
1/2 C. celery, diced fine
1/2 C. carrots, diced fine
3 T. sour cream

Place chicken in crockpot; sprinkle taco
seasoning over, then layer vegetables &
salsa on top. Pour 1/2 C. water over mixture.
Cook on Low 6-8 hours. Meat is cooked when it
shreds or reaches an internal temperature of
165 degrees F. When ready to serve, break up
chicken with two forks, then stir in sour cream.
Makes 8 (1 Cup) servings.

(recipe: Ron & Jean-slowcooker digest)

I must apologize for the size of the fonts above – my server seems to want

to have ‘issues’ with the size of the letters I post on recipes! Go

figure! (you can see the double spacing on these lines, as well –

not sure what’s going on but it’s irritating!

Don’t have any special plans for this holiday weekend; will

probably post more recipes for you. Our weather report says

it’s supposed to be nice all weekend, so those people with

picnics or outdoor activities will be extra happy!


Enjoy your day;




Recipes for the Weekend/Holiday


For some reason, I keep forgetting this is the Memorial Day weekend coming up! Lots of recipes to share with you, so here goes!


Zesty Grilled Potatoes

1 (20 oz) pkg. refrigerated diced
potatoes with onion
2 T. margarine
1/2 tsp. paprika
1/4 tsp. garlic salt
1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained well
1/3 C. shredded Mexican cheese blend

Preheat gas grill for medium heat. Spray
a 9 X 13 disposable foil pan with nonstick
spray; set aside. Combine potatoes, margarine,
paprika & garlic salt in large microwave-safe
bowl. Microwave on High 2-3 minutes or until
potatoes are hot & margarine melts. Stir in
drained tomatoes; place potato mixture in
foil pan and sprinkle cheese on top. Grill,
uncovered, 20-25 minutes or until potatoes
are tender. Serves 6 (about 2/3 C. each).

(recipe: readyseteat.com)
BLT Pasta Salad

8 oz. dry penne pasta, uncooked
1 (14.5 oz) can diced tomatoes, drained
1/3 C. mayonnaise
1/4 tsp. garlic salt
1 (6 oz) pkg. refrigerated diced oven-
roasted chicken breast
10 slices fully cooked bacon, heated &
2 C. fresh baby spinach leaves, coarsely

Cook pasta accordg to pkg directions;
drain & rinse under cold water until
cool. Stir together drained tomatoes,
mayonnaise & garlic salt in large bowl.
Add pasta, chicken & bacon; toss to
combine. Add spinach & gently toss
together. Serve immediately. Serves
6 (1 1/3 C. each)

(recipe: readyseteat.com)
Parmesan-Garlic Grilled Corn

1/4 c. margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet corn,
husks removed
3 T. grated Parmesan cheese

Spray cold grate of gas grill with
nonstick spray. Preheat grill for
medium heat. Combine margarine,
garlic salt & pepper in small bowl;
set aside. Grill corn 12-15 minutes
or until tender & browned lightly,
turning occasionally. Remove corn
from grill & brush with margarine
mixture. Sprinkle entire ear of corn
with cheese. Serves 4, 1 ear each.

(recipe: readyseteat.com)
Grilled Salmon Burgers

3 pouches (5 oz, ea) skinless, boneless
pink salmon, drained
1/2 c. dry seasoned bread crumbs
1 egg
2 T. spicy brown mustard
1/8 tsp. ground black pepper
6 hamburger buns
1/4 C. mayonnaise
6 slices fresh tomato

Preheat gas grill for medium-high
heat. Combine salmon, bread crumbs,
egg, mustard & pepper in medium
bowl. Shape mixture into 6 patties,
about 1/2 inch thick. Spray a 18 X 12
piece of heavy aluminum foil with
nonstick spray & place on grill grate.
Add patties; grill 4 minutes on each
side or until set & hot. Spray cut
sides of buns with nonstick spray &
toast on grill. Spread mayonnaise evenly
on cut sides of buns then place patties
on bottom halves and top with tomato
slice. Cover with top bun and serve.
Serves 6, 1 sandwich each)

(recipe: readyseteat.com)
Bacon-wrapped Grilled Asparagus

1 bunch fresh asparagus
1 pkg. thick-sliced bacon

Spiral one slice of bacon around each
piece of asparagus. Grill, turning
carefully, until tender. Do not leave
unattended because of bacon fat
drippings that can catch fire.
Serves 4-6

(recipe: Danielle-justapinch.com)
Crusty Fried Chicken & Pan Gravy

1 (2-3 lb) frying chicken, cut up
2 T. milk
1 egg
2 T. chopped parsley
1/2 C. cracker meal
1/2 C. finely ground salted peanuts
salt & pepper, to taste

Place cooking oil in deep,
heavy frying pan and heat to
frying temperature.
Mix together milk & egg in shallow
pan. Mix together parsley, cracker
meal, nuts, salt & pepper in another
shallow bowl. Dip cut up chicken in
egg/milk batter then into parsley
mix, thoroughly coating each piece.
Make sure chicken is evenly coated.
Fry chicken in hot oil until each piece
is golden brown & tender. Drain on
paper towels and serve piping hot
with gravy made from the pan

Pan Gravy:
2 T. flour
1 C. water

Drain grease from skillet after
cooking chicken, reserving 2
T. grase and the brown pieces
of crust in skillet. Blend flour &
grease together then, all at once,
add water. Stir constantly until
gravy is the consistency you want.
Season to taste with salt & pepper.

(recipe: Rhonda G-Marys Recipe
White Bean Dip

1 C. canned white navy beans,
drained & rinsed
4 cloves garlic
1/2 jalapeno pepper
2 T. lemon juice
3 t. olive oil
1 tsp. salt
2 T. fresh parsley, chopped
2 tsp. sesame seeds

In food processor or blender, puree
all ingredients except parsley & sesame
seeds. Transfer puree to a glass or plastic
bowl; add parsley & sesame seeds; blend
well. Refrigerate for at least one hour before
use. Serve at room temperature. Makes 1 C.

(recipe: Rhonda G-Marys Recipe Exchange)
Lemon Ice Box Pie

1 (prepared) graham cracker crust
2/3 C. lemon juice
1 small can Eagle Brand milk
1 (18 oz) tub Cool Whip, thawed

Mix lemon juice & milk; add Cool Whip
& mix thoroughly. Pour into crust &
NOTE: Even better after it’s frozen!

(recipe: Rhonda G-Marys Recipe
Curried Chicken Wraps

3 C. cooked chicken, cubed
1 C. celery, chopped
1 C. seedless, red or green grapes,
1/2 C. toasted, slivered almonds
1 T. lemon juice
3/4 tsp. curry powder
2/3 C. mayonnaise
salt & pepper, to taste
10 lettuce leaves
10 large flour tortillas

In large bowl, stir together chicken,
celery, grapes, almonds, lemon
juice, curry powder & mayonnaise,
salt & pepper. Place 1 lettuce leaf on
each tortilla. Divide chicken mixture
evenly along center of each leaf. Fold
up bottom of each tortilla then roll
it up. Serves 10

(recipe: Peg-Marys Recipe Exchange)

Mexican Corn Salad

4 C. frozen corn, thawed or
8 large ears fresh corn
1/4 C. red onion, chopped
1/4 C. green bell pepper, chopped
1/4 C. red bell pepper, chopped
1 large tomato, seeded & chopped
2 tsp. garlic, chopped
1/4 C. basil leaves, chopped (or
1 tsp. dried basil)
1 tsp. dried oregano
1 tsp. red pepper sauce (Tabasco – optional)
1/3 C. olive oil
2 T. fresh lime juice
1 T. rice wine vinegar
salt & pepper, to taste
1 jalapeno pepper, seeded & chopped

If using frozen corn, thaw first
If using fresh corn, boil 8 minutes in lightly
salted water; cool with cold water &
cut kernels off cob. Place corn, onion,
bell peppers, tomato, garlic, basil, oregano,
Tabasco, olive oil, lime juice & rice wine vinegar
in bowl. Toss until completely combined.
Season with salt & pepper.

(recipe: Peg-Marys Recipe Exchange)
Grilled Chicken Chopped Salad

2/3 C. Zesty Italian salad dressing
6 small boneless skinless chicken breasts
1 (10 oz) pkg. torn romaine lettuce
1/2 C. frozen corn, thawed
1 (15 oz) can black beans, rinsed/drained
1 avocado, chopped
1 large tomato, chopped
1/2 C. slivered red onions
1/2 C. Mexican-style finely shredded
Four Cheese (Kraft)

Pour 1/3 C. dressing over chicken in
shallow dish; turn to evenly coat
both sides of each breast. Refrigerate
30 minutes to marinate.
Heat grill to medium heat. Remove
chicken from marinade, discard
marinade. Grill chicken 6 – 8 minutes
on each side or until done (165 degrees F.)
Combine remaining dressing with all
remaining ingredients except cheese in
large bowl. Slice chicken; place over
salad & top with cheese. Serves 6,
1 1/2 C. each.

(recipe: Kraft recipes)
Caramel Crunch Bars

4 1/2 graham crackers
1 (11 oz) pkg. (Kraft) caramel bits
2 T. milk
1/2 C. cocktail peanuts
1/2 C. miniature marshmallows
1/2 C. coarsely crushed pretzels
1 (4 oz) pkg. semi-sweet chocolate,

Line an 8″ square pan with foil, with
ends of foil extending over sides;
spray foil with nonstick spray. Place
grahams on bottom of pan, cutting
to fit, if necessary. Microwave caramels
& milk in microwaveable bowl on High
2 minutes or until caramel is completely
melted & mixture is blended, stirring
every 30 seconds. Pour over grahams;
top with next 3 ingredients, then
drizzle with chocolate. Refrigerate at
least 1 hour. Use foil handles to remove
dessert from pan before cutting into 12
bars to serve.

(recipe: Kraft recipes)

More to come, for sure! Our weather has been ‘typical’ Michigan Spring – clear, sunny & warm one minute, chilly & grey the next with a pinch of rain thrown in just for fun! I was surprised last night while driving home from my special needs group around 9:20 p.m. that it was STILL 76 degrees! Nice! Beautiful sunset with huge, fluffy clouds – very nice! I just love that we have sun later in the day now (with daylight savings time, of course).

Made Meat & Potato pie for dinner last night; we had our middle son staying overnight for 2 days – he’s been feeling sick and said: “It’s just quieter here and I can just go to be and sleep!” He’s sure it’s not a respiratory infection, or the flu – he just feels ‘sick’. That didn’t stop him from going to college all day yesterday or getting up early today to do the same – he’s a trooper.

We’re going to get youngest son’s truck towed to a repair shop – (just been waiting on him to give us the ‘word’ to get the ball rolling. He said he didn’t want to ask us to help finance the repairs – that would be the third time since he bought the truck). He’s still working part-time for the friend/landscaper doing all sorts of heavy lifting/chopping roots & trees, etc. We’ll ALL be glad when he has a WORKING vehicle again – this driving 1/2 hour to his job is getting a bit old (but he did offer gas money!).

No particular plans for the weekend – we will have our 7 1/2 yr old grandson all day tomorrow, since he doesn’t have school. Not sure yet what we’ll do to keep him amused but I’m guessing there will be lots of board game playing in my future.

Enjoy your day, whatever the weather – remember to try to smile & have a little
FUN now & then! (I get that reminder to me from my cousin every Sunday in an email – apparently he doesn’t think I have much fun!)



PS: The baby blanket is within 1 – 2 days knitting of being finished! YAY-the end is in sight!


Gloomy Tuesday – Sigh . . .


Yep, today is a dark, ‘looks like a storm coming’ type of day – and it’s only 9:35 A.M.! Was hoping to go grocery shopping today, but that might not happen – depends on how I feel. Health-wise, I’m good – it’s just that when it’s gloomy, it sort of saps my ‘energy’ – does that ever happen to you?

Yesterday husband and I went out to lunch, using part of our Christmas gift card from our oldest son. We went to Longhorn Steak House and had a very nice meal: he had a Porterhouse steak & baked potato, I had a chicken breast with steamed broccoli and a tossed salad. We both shard a free “Sweet/spicy fried calamari” appetizer (it was OK – not exactly what I was hoping for – gotta say: Joe’s Crab Shack is the place to go for fried calamari!). Husband was even willing to stop at JoAnn’s for me to grab another big skein of the ‘baby blanket’ yarn needed to finish the one due in June. I have 2 more ‘groups’ to finish, then the final border strip – should take me about a week or maybe a little less, then I want to do a single crochet border around it in the bright green yarn. (that only leaves knitting 1-2 pairs of baby booties and I’m done with that project! YAY!) I was GOOD at JoAnn’s, knowing husband was in the car waiting – I only stopped at the yarn department, grabbed my yarn and checked out – didn’t even stop to look at any other departments!

Middle son stopped over yesterday and spent the night; he’s been moved out about a month now and having him home all day/night sort of reminded me of what it was like before: drank almost all the Orange Juice, finished off all the chicken Parmesan, basically raided the fridge – I guess that’s typical. I could tell he was happy to be where FOOD was – you never know what they’re eating on their own; heard him mention he has to start eating better/more often (not what a mother wants to hear!). I made a point of cooking the boy’s favorite: Mac & cheese & Polish sausages – he ate well.


Lazy Cake Cookies

1 box yellow or white cake mix
2 eggs, beaten
5 T. melted butter
2 C. M & M’s or mini chocolate chips

Preheat oven 350 degrees F.
Mix all ingredients together, place
in greased 9 X 13 pan. Bake 20
minutes; cut into bars.

(recipe: Facebook)

Oven-Baked Farmer’s Omelet

12 large eggs
1/2 C. sour cream
2 T. chopped fresh thyme**
1 tsp. salt
3/4 tsp. ground black pepper
1/4 tsp. baking powder
2 T. butter or margarine
6 small plum tomatoes, seeded
& chopped
8 oz. farmers cheese*, shredded
1/2 C. chopped fresh basil
fresh basil leaves (garnish/optional)

Preheat oven 350 degrees F.
Beat first 6 ingredients at medium
speed with elec. mixer 2-3 minutes
until well blended. Melt butter in
a 12 inch ovenproof skillet; add egg
mixture. Bake 15 minutes; remove
from oven; sprinkle with tomatoes,
cheese & basil. Return to oven, bake
15-20 minutes more until set. Serve
immediately. serves 10-12

*Farmers cheese is a mild, part-skim,
semisoft cheese available in 8 oz. rounds.
Havarti or Monterey Jack cheese may
be substituted.

**You can also substitute 1 (10 oz) pkg.
frozen, thawed & well drained chopped
spinach for the thyme.

Note: You can also add 1/2 C. cooked,
crumbled bacon.

(recipe: Mary’s Recipe Exchange)

Ham & Mashed Potato Pot Pie

2 large carrots, peeled & chopped
1 C. frozen peas
1 C. frozen corn
2 C. water
2 cloves garlic, minced
1/4 C. onion, chopped
1/3 C. butter or margarine
1 3/4 C. water
2 tsp. tomato bouillon cubes (optional)
1/4 to 1/2 tsp. pepper
1/2 tsp. salt
1/3 C. flour
2/3 to 1 C. milk (depending on desired
thickness of sauce)
2 C. ham, cooked & chopped
2 C. mashed potatoes

1 1/4 C. flour
1/2 tsp. salt
1/3 C. plus 1 T. shortening
3-4 T. cold water

1 egg (for wash)

Preheat oven 375 degrees F.
In large saucepan, combine carrots, peas
& corn; cover with 2 C. water & boil
until vegetables are tender, but not
totally cooked (8-10 minutes; drain &
set aside. In small bowl, combine flour &
salt; stir. (for crust) Cut in shortening
with a pastry cutter or 2 knives until
shortening is in small pieces throughout
the flour. Slowly add water & knead
dough until just combined. Form dough
into a ball & wrap in plastic wrap. Place
in refrigerator while finishing the filling.
Combine onion & garlic in saucepan with
butter over medium heat until onion &
garlic are fragrant & tender. Add 1 3/4
C. water, tomato bouillon cubes, pepper
& salt; stir & slowly add in flour. Add milk,
more or less depending on desired thickness.
Stir & let simmer on Low 3 minutes. Stir
in vegetables & ham. Once vegetables &
ham are coated in sauce, pour mixture
into a pie pan. Layer 2 C. mashed potatoes
on top. Remove dough from fridge & roll
it out. Top filled pie pan with crust & cut
slits in center & top for steam. Separate
egg yolk & white; save yolk for another
recipe; lightly beat white with a fork
then brush on top of crust. Place pie
pan o top of a large baking sheet &
bake 30-35 minutes. Remove from oven
& let cool before serving. Serves 8

(recipe: chelseasmessyapron.com)

Hawaiian Cookie Balls

1 (8 oz) can crushed pineapple in juice,
1 (3.4 oz) pkg vanilla instant pudding mix
40 square shortbread cookies, finely
crushed (about 3 C.)
1 1/2 pkg. (4 oz, ea) Bakers White Chocolate
(6 oz) broken into pieces & melted
3/4 C. flake coconut

Combine pineapple & dry pudding mix in
medium bowl. Immediately stir in cookie
crumbs. Refrigerate 30 minutes.
Shape into 32 (1 inch) balls. Roll 16 balls
in coconut; place on waxed paper-covered
rimmed baking sheet. Dip remaining balls in
melted chocolate; add to baking sheet.
Refrigerate 20 minutes or until firm.

How to easily dip cookie balls:
Add cookie balls, in batches, to bowl of
melted chocolate. Use 2 forks to roll
cookie balls in chocolate until evenly
coated. Remove balls with fork, letting
excess chocolate drip back into bowl.

NOTE: Use a food processor to finely crush
shortbread cookies. For uniform sized balls,
use a mini cookie dough scoop to measure
out cookie mixture for each ball.

(recipe: Kraft foods)

Crockpot Cranberry-Orange Pork Roast

2 T. oil
1 flat boneless pork loin roast (4 lb)
1 (14 oz) can whole berry cranberry sauce
1/2 C. Catalina salad dressing
1 T. soy sauce
1 T. cornstarch
1 tsp. zest and 1/4 C. juice from 1 orange

Heat oil in large skillet on medium-high heat. Add
meat; cook 4-5 minutes on each side or until
browned on both sides. Transfer meat to crockpot.
Mix cranberry sauce, salad dressing & soy sauce;
pour over meat & cover with lid. Cook on Low
4-5 hours. Remove meat from crockpot, reserving
liquid. Cover meat to keep warm. Whisk remaining
ingredients in small bowl until blended; stir into
liquid in crockpot. Cook, covered, on High 10
minutes or until thickened. Slice meat; place on
platter. Drizzle lightly with sauce. Serve with
remaining sauce. Serves 16

For best results, DO NOT cook meat on

High setting

(recipe: Kraft foods)

Fiesta Meatloaf

2 lb. ground beef
1 (6 oz) pkg. stuffing mix for chicken
1 C. water
2 eggs, beaten
2 tsp. chili powder
1/2 C. thick & chunky salsa,
3/4 C. Mexican-style Cheddar-
Jack cheese, shredded

Preheat oven 375 degrees F.
Mix all ingredients except 1/4 C.
salsa & cheese. Shape into oval loaf
in 9 X 13 baking pan; top with
remaining salsa. Bake 1 hour or
until done (160 degrees F.) Top with
cheese; bake 5 minutes or until melted.
Serves 8

(recipe: Kraft foods)

Waldorf Salad

1/4 C. mayonnaise (or salad dressing)
1/4 c. plain yogurt
1 T. lemon juice
1 T. milk
2 medium unpeeled red apples,
coarsely chopped (2 C.)
2 medium stalks celery, chopped (1 C.)
2 T. coarsely chopped nuts
salad greens

Mix mayonnaise, yogurt, lemon juice & milk
in medium bowl. Stir in apples, celery & nuts;
serve on salad greens. Cover & refrigerate
any leftovers.

NOTE: You can hollow out round dinner
rolls & fill with salad.

(recipe: Rhonda G-Marys Recipe Exchange)

Broccoli/Rice/Cheese Casserole

1 medium onion, finely chopped
2 (10 oz, ea) pkgs. frozen broccoli
1 stick butter
2 cans cream of chicken soup
6 C. wild rice
1 clove garlic, chopped
3 C. shredded cheese, your choice

Preheat oven 350 degrees F.
In skillet, melt butter; saute onion &
garlic until onions are tender, set aside.
Steam frozen broccoli until thawed;
drain well & let cool. Cook wild rice
accordg to pkg directions.
NOTE: it is important to let the warm
ingredients cool before mixing every-
thing together so the cheese doesn’t
melt too soon. When ingredients are
cooled, reserve 1/2 C. cheese. Mix
remaining ingredients together &
place in a casserole dish. Spread
reserved 1/2 C. cheese on top, cover
with foil & bake 20 minutes. Remove
foil & bake an additional 5-15 minutes
until cheese is melted & bubbly. Makes
approx. 12 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Applesauce Muffins

1/2 C. butter, softened
1 C. sugar
1 egg, beaten
1 C. applesauce
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. salt
2 C. flour
1 C. raisins (optional)

Crumb Topping:
1/2 C. butter
3/4 C. flour
3/4 C. quick-cooking oats, uncooked
1/2 C. brown sugar, packed
2 tsp. cinnamon

Crumb topping:
Combine all ingredients until
Preheat oven 350 degrees F.
Combine all muffin ingredients; stir
until moistened. Fill lightly greased
muffin cups 3/4ths full; sprinkle
tops with crumb topping. Bake
25-30 minutes. Makes 12-16 muffins.

(recipe: Rhonda G-Marys Recipe

Trying to decide whether to get dressed and just go do the grocery shopping OR go knit; decisions, decisions! (Told ya gloomy weather makes me REALLY lethargic! Oh well – such is life.

Hope YOU’RE having a GREAT day!



Rainy Day Recipes


Today is another Spring/rainy day – temperature is at 51, chilly/gloomy but I’m determined to make it a GOOD day, anyway! I have LOTS of recipes and need to get more of them out to you. Nothing much going on around here, just me frantically attempting to knit up that baby blanket. Grocery shopping, dishes, laundry all caught up, so it’s time to share recipes!


Crockpot S’Mores Fondue

6 (1.55 oz, ea.) Hershey Bars (9.3 total ounces)
1 C. heavy cream (or 1 C. evaporated milk)
2 1/2 C. mini marshmallows

(For dipping: graham crackers, marshmallows,
pretzels, bananas, cut up, strawberries, angel
food cake chunks, teddy grahams, etc.)

Break up candy bars & place in crockpot; top
with cream & marshmallows. Cover & cook on
High 30 minutes. Remove lid & stir until
marshmallows are melted & chocolate is creamy.
Turn heat to ‘warm’. Dip your favorite treats in
chocolate sauce & enjoy! Store leftovers in an
airtight container in fridge.
NOTE: This sauce is also a great topping for ice cream.

(recipe: 365daysofcrockpot.com)


Creamy Chili Dip

1 (8 oz) pkg. cream cheese,
1 can beanless chili
1 C. shredded Cheddar cheese
Frito’s Scoops

Preheat oven 375 degrees F.
Spread softened cream cheese
on bottom of a pie pan. Top
with beanless chili, spread
around. Cover with Chedda
cheese; bake until cheese is
melted. Serve with Frito’s

(recipe: Pinterest)

Monterey Chicken Tortilla Casserole

1 C. coarsely crumbled tortilla chips
2 C. cubed cooked chicken or turkey
1 (15 oz) can cream-style corn
3/4 C. (Pace) Picante sauce
1/2 C. sliced pitted ripe olives
2 oz. shredded Cheddar cheese (about 1/2 C.)
chopped green or red bell pepper
tortilla chips

Preheat oven 350 degrees F.
Layer crumbled chips, chicken, corn &
picante sauce in a 1 quart casserole dish.
Top with olives & cheese. Bake 40 minutes
or until mixture is hot & bubbling. Top
with pepper; serve with chips.

(recipe: Sandy-Marys Recipe Exchange)

Mexican Beef

1 1/2 lb. round steak, cut into bite-
sized pieces
1/4 tsp. pepper
1 T. chili powder
1 T. prepared mustard
1 onion, chopped
1 beef bouillon cube, crushed
1 (16 oz) can tomatoes, cut up
1 (16 oz.) can kidney beans, rinsed & drained

Mix meat, salt, pepper, chili powder &
mustard in crockpot. Cover with onion, crushed
bouillon cube, tomatoes; top with kidney beans.
Cover & cook on Low 6-8 hours.

(recipe: Cheryl B-slowcooker digest)


Coconut Cream Cheese Sheet Cake

1 C. butter, softened (2 sticks)
6 oz. cream cheese, softened
6 eggs
2 C. sugar
1 tsp. vanilla
2 1/4 C. cake flour or reg. flour
1/4 C. coconut milk or cream of coconut


1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
3 C. confectioners sugar
1 C. coconut (toasted, for sprinkling on top)

Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick spray. Cream
together butter, cream cheese & sugar. Beat in
eggs, one at a time, vanilla then mix in flour.
Spread batter into prepared pan. Bake 35-40
minutes or until wooden toothpick inserted
into center comes out clean. (NOTE: As cake
cools it will fall – that’s OK) Cool on cooling
Beat together butter, cream cheese, vanilla then
add sugar; mix until well blended. Toast coconut
in lightly sprayed skillet – keep tossing until golden.
OR- spread coconut on baking sheet & toast in
oven – make sure it does not burn. Gently remove
cake from pan; cut cooled cake into 24 squares &
top with frosting & sprinkle coconut onto frosting.
You can leave cake in pan & frost.
Keep refrigerated.

(recipe: ilovetocook1X – justapinch.com)

Spaghetti Pie

1 (7 oz) pkg. uncooked spaghetti noodles
2 eggs, beaten
1/3 C. Parmesan cheese
2 T. butter
1 lb. ground beef
1 (24 oz) jar spaghetti sauce
1 C. cottage cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Cook spaghetti accordg to pkg. directions
until almost tender; drain. Combine with
eggs, Parm. cheese & butter; mix gently.
Place mixture into a 10″ pie plate to form
a crust; top with cottage cheese. Brown
hamburger; drain & add to spaghetti sauce,
place on top of cottage cheese. Bake 20-30
minutes. Top with mozz. cheese & bake
5-10 minutes longer. Let stand 5 minutes
before cutting. Serves 4

(recipe: julieseatsandtreats.com)

30-Minute Sausage Gravy & Biscuits

1 lb. sage breakfast sausage (bulk)
4 T. unsalted butter
4 T. flour
3 C. milk
2 tsp. ground black pepper
(optional: fresh parsley, chopped)

Drop Biscuits:
2 C. flour
1/2 C. shredded Parmesan cheese
1 T. baking powder
1 T. granulated sugar
1/2 tsp. kosher salt
1 C. milk

Preheat oven 450 degrees F.
In large (10″) oven-safe skillet over medium-
high heat, cook sausage until lightly browned.
Use a slotted spoon to remove sausage from
skillet & place in a bowl. Prepare biscuit mixture:
In large bowl combine flour, cheese, baking
powder, sugar & salt; mix with fork until
combined. Add milk & stir with a fork, until
mixture comes together; set aside. Add butter
to hot skillet & whisk until melted. Sprinkle
flour over butter & whisk together; allow
mixture to bubble 2 minutes to cook out the
floury taste, whisking occasionally. Add milk &
whisk to combine, being sure to pick up any
sausage bits on bottom of skillet (which add
a lot of flavor). Bring to a bubble, about 3
minutes; mixture will start to thicken as it
cooks. Add sausage to skillet; add pepper &
stir to combine; remove from heat. Place
skillet on a cookie sheet. Add biscuits to
skillet, use a 1/4 C. scoop or a heaping
tablespoon full. Drop biscuits all around the
skillet. Bake 10-12 minutes until biscuits are
lightly browned. You may have to rotate
skillet in oven half way through cooking
time to allow for even cooking. Remove
from oven, sprinkle top with fresh chopped
parsley. Serves 6

(recipe: theslowroasteditalian-printablerecipe.

Vegetable Medley

2 T. spicy (Dijon) mustard
2 tsp. honey
2 tsp. water
1/8 tsp. salt
1/8 tsp. black pepper
3 T. margarine
1 (16 oz) pkg. frozen broccoli,
cauliflower & carrot blend

Combine mustard, honey, water,
salt & pepper in small bowl; set
aside. Melt margarine in medium
skillet over medium-high heat; add
frozen vegs & cook 3-5 minutes or
until hot. Drizzle mustard mixture
over cooked vegs; toss lightly; serve
immediately. Serves 4

(recipe: readyseteat.com)


Roasted Red Potatoes w/bacon & cheese

1/2 C. ranch salad dressing
1/2 C. finely shredded Italian Five-Cheese
blend (Kraft)
1/4 C. real bacon bits
2 lb. small red potatoes (about 9),
1 T. chopped fresh parsley

Preheat oven 350 degrees F.
Mix first 3 ingredients in large bowl;
add potatoes & toss to coat. Spoon
mixture into a 9 X 13 greased dish.
Bake 55 minutes or until potatoes
are tender, uncovering after 40
minutes. Sprinkle top with parsley.
Serves 8 (about 2/3 C. each)

(Recipe: Kraft recipes)

Grandma's Mayo Cake
2 C. flour
1/2 C. baking cocoa (powdered)
1/4 tsp. salt
1 tsp. baking soda
1 C. granulated sugar
1 C. mayonnaise
1 1/2 C. cold water
Preheat oven 350 degrees F.
Mix all ingredients together in medium
mixing bowl using elec. mixer 3 minutes.
Pour into two 8-inch greased & floured 
cake pans. Bake 20-30 minutes or until 
a toothpick inserted into centers comes 
out clean. Let cool then place on large 
plate or cake tray.

Chocolate Pudding Frosting:

1 C. water
1 C. granulated sugar
3 T. baking cocoa (powdered)
1 C. milk
3 T. cornstarch
1 T. (crisco) shortening
1 tsp. vanilla
In saucepan, combine water, sugar & cocoa. 
Bring to boil on High. In small bowl, mix milk 
& cornstarch & set aside. When mixture has 
boiled, turn heat down to medium & remove 
from heat. Stir cornstarch mix until blended 
& slowly stir in boiling mixture. Place pan 
back on stove over medium heat; add vanilla 
& shortening. Mixture will begin to thicken 
& look like chocolate pudding. When pudding 
has thickened, pour pudding mixture 
over cooled cake & serve.  Any leftovers 
should be 

(recipe: April - justapinch.com)


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Published in: on May 15, 2014 at 9:03 am  Comments (1)  
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Me trying to finish the baby blanket on time!

Sometimes I’m surprised at how FAST the week seems to go by; yes, granted it’s only Wednesday, but it really seems like I arrived at this day quickly! Last night was Knit/Crochet night with three new ladies; we always love welcoming new people so this was another good night (16 attending). I’m finally down to just the ‘leftovers’ of my deceased friends crafts stash and will probably take those to the senior center tomorrow for their June rummage sale. I’m happy there really isn’t much left: the Swedish weaving stuff, some liquid embroidery items, the “Bedazzler” (couldn’t GIVE that away – NO ONE wanted it!), some sequin art stuff, a Santa punch wall hanging kit, 3 printed cross stitch kits – that’s it! Oh – last night, right after I first got there I got into a conversation with a friend and, during the conversation, laid down my knitting. When I picked it back up I somehow dropped a stitch; that wasn’t so bad but it continued to get worse, ending up in my unraveling THREE rows of knitting to get back to where I could FINALLY pick it back up again! Basically just wasted my entire time there back tracking! SIGH . . .  Still working on the ‘due in June’ baby afghan, about 1/3 done now. I like the way it looks; my first “Feather & Fan” knit pattern but it isn’t so bad as long as you keep track of all the stitches! The little bright green baby sweater, however, is another story. Got the parts all done and went to sew it together – the sleeves AND the hood are too small! I was so frustrated with it, am not at all sure I’ll even attempt to re-do those – sometimes it’s just better to put it away. (Told ya this was an ‘over my head’ pattern!).

Our weather has been typical Spring – sunny one moment then grey/gloomy and rain the next. It DID get up to over 80 the other day – amazing! I actually dragged out my shorts! Won’t be too long and we’ll be into summer fully. I’ve heard/read that because of the brutal winter we had that the summer temperatures might not be really high as in past years – we’ll see. I just love seeing all the flowers/bushes in bloom! I keep looking (in my travels) for a magnolia tree that has flowers as big as the ones my parents had in our yard growing up. These flowers were DINNER PLATE SIZED! No kidding! I used to love to just sit and look at them – they would only stay 1-2 days at most, then all the petals would fall off, but they were SO pretty while they were here. I’ve seen some really pretty flowering crab bushes this year (mine died off here a few years ago). Spring is such a beautiful time of year! (My favorite).



Cherry Pie Bars

1 C.butter softened
2 cups of sugar
4 eggs
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp almond extract
3 cups flour
2 cans cherry pie filling
(can use just 1 if you need to)

Preheat Oven to 350F
In a mixing bowl, cream your butter, sugar-
add eggs & extract.. beat well to mix. Add
flour & Salt, Mixing Well.Spread half of the
batter in a greased 9×13 pan, Spoon the Pie
Filling over the batter Randomly drop
tablespoons remaining batter over the pie
filling. Bake 35 min or until a toothpick inserted
into center comes out clean.

NOTE: If you wish to add a glaze:
mix 1 C. Powdered sugar, 1 tsp almond extract,
2 tsp milk and drizzle
bars cool

(recipe: Facebook)

Pepperoni Pizza Puffs

3/4 C. flour
1 tsp. baking powder
3/4 C. milk
1 egg, lightly beaten
1 C. shredded cheese ( mozz or Cheddar)
3/4 C. pepperoni, chopped
1/2 red pepper, finely diced
1/2 tsp. basil
1/2 tsp. garlic powder
3/4 tsp. oregano
1/2 C. pizza sauce

Preheat oven 375 degrees F.
Grease regular-sized muffin tin with
nonstick spray very well. Combine
flour, baking powder & spices in a
bowl; add in milk & egg – stir until
combined. Stir in cheese, red pepper
& pepperoni. Allow mixture to stand
10 minutes. Divide mixture among
muffin tins. Bake about 20 minutes,
until lightly browned & puffed. Heat
pizza sauce & serve on the side with
the pizza puffs. Makes 12

(recipe: spendwithpennies.com)

Crockpot Chicken Fajitas

2-3 boneless, skinless chicken breasts, thawed
1 (12 oz) bag frozen mixed peppers & onions
1 can black beans, drained
1 can diced tomatoes
1 can corn, drained
2 garlic cloves, minced
1 pkg. taco seasoning mix

shredded cheese – garnish
guacamole – garnish
sour cream – garnish

Spray insides of crockpot with nonstick
spray. Place chicken on bottom; place
remaining ingredients on top (except
tortillas & garnishes) Cook, on Low 5-6
hours. Remove chicken & shred, then
add back to crockpot – stir well. Serve
with garnishes on tortillas. Serves 6

(recipe: Crockpot Ladies)

Ground Beef & Rice Casserole

1 lb. ground beef
4 C. uncooked rice
1 1/2 C. shredded Cheddar cheese
1 can cream of celery soup, undiluted
1 (16 oz) tub sour cream
1 pkt. onion soup mix
salt & pepper, to taste

Preheat oven 350 degrees F.
Cook ground beef; cook rice. Mix
onion soup mix to sour cream; set
aside. Spray 9 X 13 pan with nonstick
spray. Mix soup & rice together & place
in prepared pan. Place cooked grd. beef
over top; sprinkle 1 C. cheese over top.
Stir contents of pan; mix well. Add onion
soup/sour cream to contents; mix well.
Sprinkle remaining 1/2 C. cheese on top.
Bake 15 minutes.

(recipe: fromvalskitchen.com)

Turkey Club Casserole

1 (13.25 oz) box penne pasta
8 oz. turkey breast meat (can use
leftover turkey breast)
7 oz. diced tomatoes or can of
basil/garlic/oregano canned tomatoes
1/2 C. bacon, cooked & crumbled
4 oz. shredded Cheddar cheese
2 (10 3/4 oz, ea) cans Cheddar cheese soup,
1 tsp. onion powder
1 tsp. garlic powder
salt & pepper, to taste

Preheat oven 350 degrees F.
Boil pasta accordg. to pkg. directions;
drain & return to pot. Mix in undiluted
soup; stir well. Mix in shredded cheese,
bacon, onion & garlic powders; stir well
Add canned tomatoes & turkey, stir well.
Spray 9 X 13 pan with nonstick spray &
place mixture into prepared pan. Bake
30 minutes.

(recipe: fromvalskitchen.com)

Glazed Carrots

1/4 C. Catalina salad dressing
1 lb. baby carrots
2 T. slivered almonds, toasted
2 T. chopped fresh parsley

Pour salad dressing over carrots in
large nonstick skillet; stir to coat &
cover. Cook, on medium heat, 12-15
minutes or until carrots are tender &
heated through, stirring occasionally.
Remove from heat; stir in nuts &
parsley. Serves 6 (about 1/2 C. ea)

(How to toast nuts: Place nuts in an
ungreased skillet on medium heat until
lightly browned, stirring frequently.)

(recipe: Kraft foods)

Rocky Road Brownie Bars

3/4 C. butter or margarine (1 1/2 sticks)
1 1/2 C. granulated sugar
4 eggs
1 C. flour
1/4 C. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
2 C. miniature marshmallows
1 C. chocolate chips
1/2 C. walnuts, chopped

Preheat oven 350 degrees F.
Cream butter or margarine & sugar; beat in eggs.
Combine & thoroughly mix flour, cocoa, baking
powder & salt; beat into creamed mixture. Fold in
marshmallows, choc. chips & nuts. Spread into
greased 9 X 13 baking dish. Bake 35-40 minutes
or until firmly set in center. Cool before cutting
into bars. Makes 15-18 bars.

Country Sausage Cornbread

1 (8.5 oz) pkg. corn muffin mix
1 C. milk
1 egg, beaten
1 (8 oz) pkg. frozen breakfast sausage
links (thawed), chopped
2 stalks celery, chopped
1/2 C. chopped onions

Preheat oven 425 degrees F.
Mix first 3 ingredients in medium bowl
just until muffin mix is moistened. Stir
in remaining ingredients. Pour into 9
inch pie plate sprayed with nonstick
spray. Bake 25 minutes or until a
toothpick inserted into center comes
out clean. Serves 8
Serve with ketchup or salsa

(recipe: Kraft foods)


Hot Sausage Dip

1 lb. ground hot pork sausage
1 (10 oz) can diced tomato & green chiles
1 (8 oz) pkg. cream cheese, softened
3/4 C. shredded sharp Cheddar cheese
corn chips

Preheat oven 350 degrees F.
Cook sausage in large skillet, stirring until
meat crumbles & is no longer pink; drain
well. Drain diced tomato/chiles, reserving
1/4 C. liquid. Stir together sausage, tomato/chiles,
reserved liquid & cream cheese. Spoon into lightly
greased 1 qt. baking dish; sprinkle top with Cheddar
cheese. Bake 20-25 minutes until bubbly. Serve with
corn chips

(recipe: Rhonda G-Marys Recipe Exchange)

Split Pea & Ham Soup


2 C. cubed fully cooked ham
1 C. dry split peas
1 C. chopped onion
1 C. chopped celery with leaves
1 C. shredded carrot
2 T. snipped fresh parsley
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
4 C. chicken (or vegetable) broth
2 C. water
1 C. quick-cooking rice

In 3 1/2-4 qt. crockpot, combine ham,
peas, onion, celery, carrot, parsley, thyme &
pepper. Pour broth & water over all & cover.
Cook on Low 10-12 hours or High 4-5 hours.
Stir in rice; cover & let stand 5 minutes or
until rice is tender. Makes 6 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

I hope things are going well for you; remember to laugh or smile

a little today – it lifts your spirits and makes others wonder what

you’re UP TO!