Beautiful Spring Day!


It’s a SUNNY, clear blue sky day; temp is 58, slight breeze – GREAT DAY! Got up early and got my grocery shopping done; some good deals at Kroger – 2 liter Mountain Dew (Husband’s favorite drink) $1.00 a bottle (much better than the average price of $2.00+).  They had some really healthy-looking hanging plants for $7.99 so I got a bright red geranium for our little shepherd’s crook outside. One of the Kroger managers was there while I was looking and told me that their prices are so good on the hanging baskets that local florist stores are coming to KROGER to buy their flowers! While I was in line the lady in front of me bought over $60 in fresh flower bundles; the cashier told me, later, that was another florist’s shop buying fresh flowers from Krogers! Strange, but I’d guess they go where they can get the nicest for the least price in order to make a profit.

Was perusing Lion Brand Yarn site and found another EASY/beginner (or so they say) knit baby sweater with a hood; I printed off the pattern and will ‘attempt’ to make it for my friend’s upcoming baby shower. I already knit the one baby sweater pattern I have, just haven’t sewn it together yet. It’s a relatively easy pattern, but comes out looking a little stiff – am hoping this hooded pattern is a little less like that – we’ll see. I’ve got the hat done, still want to do booties and a sweater in the variegated blue/white/lime green yarn. (I’ve got until the beginning of June – not sure the exact date of the baby shower just yet).

Getting in some nice Mother’s Day recipes, so thought I’d start posting them early:


Chocolate-Marbled Banana Bread

1 egg
1/2 C. Miracle Whip salad dressing

1 1/3 C. mashed fully ripe bananas,
about 3
1 1/2 C. flour
1 C. sugar
1 tsp. baking soda
1 tsp. salt
1 (4 oz) pkg. semi-sweet chocolate,

Preheat oven 350 degrees F.
Beat egg, dressing & bananas in a large
bowl with whisk until blended. Mix all
remaining ingredients except chocolate,
in separate bowl; add to banana mixture;
stir until just moistened. Pour half batter
into medium bowl; stir in chocolate.
Spoon batters alternately into a 9 X 5
loaf pan sprayed with nonstick spray;
swirl gently with a knife. Bake 1 hour to
1 hour 5 minutes or until a toothpick
inserted in the center comes out clean.
Cool in pan 10 minutes, remove from
pan & cool on wire rack.

(recipe: Kraft foods)
Apple-Cinnamon French Toast

3 medium apples, peeled/cored & cut into
1/8″ thick slices
3 T. maple pancake syrup
1 egg
1/4 C. milk
6 slices cinnamon swirl bread
confectioners sugar (optional topping)

Spray medium saucepan with cooking spray;
heat over medium heat. Add apples, cook
5 minutes or until crisp-tender, stirring
frequently. Stir in syrup; cook 1 minutes more
or until hot, stirring occasionally. Remove
from heat & cover to keep warm. Whisk
together egg & milk in shallow bowl or pie
plate. Spray large nonstick skillet with
cooking spray & heat over medium heat.
Dip 2-3 slices bread in egg/milk mixture,
turning to coat each side. Place in skillet
cook 2-3 minutes on each side or until
golden brown. Repeat with remaining
egg/milk mixture & bread. Top each
serving evenly with apples; sprinkle with
conf. sugar, if desired. Serves 3 (2 slices

2-Hour Cinnamon Coffee Cake

1 1/2 C. Bisquick
2 eggs
3/4 C. sugar
1 tsp. vanilla
1/2 C. yogurt or sour cream

1/8 C. Bisquick
1/8 C. brown sugar
1 tsp. cinnamon

1/2 C. powdered sugar
milk until desired consistency –
about 1 T.

Batter: Add bisquick, eggs, sugar & vanilla to
a large bowl; mix thoroughly & set
aside. Mix together Streusel ingredients
in a separate bowl. Spray interior of
crockpot with nonstick spray. Add
about 1/3 of batter to crockpot, then add
half of streusel to cover the batter. Add
remaining batter then streusel. Set
crockpot on High 1 1/2 – 2 hours. When a
toothpick inserted into center comes out
clean, it’s done. Serves 8


Asparagus, Bacon & Egg Salad

1 large hard boiled egg, peeled &
1 2/3 C. chopped asparagus
2 slices cooked & crumbled bacon
1/2 tsp. Dijon mustard
1 tsp. olive oil
1 tsp. red wine vinegar
pinch salt & black pepper, to taste

Bring a pot of water to boil; add
asparagus & cook 2-3 minutes until
tender, yet firm. Drain & run under
cold water to stop cooking process;
set aside. In small bowl, mix Dijon,
oil, vinegar & pinch of salt & pepper.
Arrange asparagus on a plate, top
with egg & bacon; drizzle with
dressing. Makes 1 serving.


Lemon Parmesan Chicken Saute

1 1/2 lb. chicken breasts
2 T. cooking oil
1/4 c. finely chopped shallots
3/4 C. chicken broth
juice & zest of 1 lemon
1/2 tsp. cracked black pepper
salt & pepper, to taste
2 T. grated Parmesan cheese
1 T. chopped parsley, (garnish)

In large skillet over medium heat,
heat oil; add chicken breasts & saute
until golden brown on both sides
(2-3 minutes per side). Remove from
pan & set aside, keep warm. Add
shallots, chicken broth, lemon juice
& zest, & cracked black pepper to skillet.
Reduce by half; return chicken to sauce &
reheat chicken. Adjust seasonings with salt
& ground pepper, if desired. Serve sprinkled
with Parmesan cheese & parsley. Serves 5


Garden Skillet Dinner

1 (12 oz) pkg. egg noodles
1 lb. uncooked chicken, diced
1/4 C. flour
1/3 C. olive oil
2 T. minced garlic
1/2 C. red bell pepper, cut into strips
1/2 C. peeled & julienned carrots
1/2 C. sliced celery
1/2 C. broccoli florets
1 T. dried basil
3/4 C. chicken broth
3/4 C. heavy cream
salt & pepper, to taste

Cook noodles accordg to pkg directions.
Add oil to large skillet & heat over medium
heat. Toss chicken in flour & saute in pan
until browned. Add garlic, vegetables, & basil;
cook 2 minutes. Reduce heat to Low; slowly
stir in chicken broth and then cream. When
mixture has thickened slightly, stir in hot
pasta. Season with salt & pepper. Serves 4


White Bean Tomato Salad

1 (15 oz) can cannellini beans, drained &
1 (14.5 oz) can diced tomatoes with basil,
garlic & oregano, undrained (Hunts)
1 C. sliced celery
1/4 C. loosely packed chopped fresh
Italian flat-leaf parsley
1 T. balsamic vinegar
1/8 tsp. ground black pepper

Stir together all ingredients in medium bowl.
Serves 4 (about 3/4 C. each)


Garden Vegetable Rice

1 T. margarine
3/4 C. long-grain white rice, uncooked
1/2 tsp. minced garlic
1 1/2 C. chicken broth
1 C. frozen mixed vegetables
1/4 tsp. dried thyme
1/8 tsp. salt.

Melt margarine in medium skillet over
medium-high heat. Add rice & garlic;
cook 3 minutes or until garlic is fragrant,
stirring frequently. Add broth, vegetables,
thyme & salt; bring to boil. Cover, reduce
heat to Low & cook 18 minutes or until
rice is tender. Serves 4


Bacon, Onion, Tomato Pie

1  9″ prepared pie shell
5 large tomatoes, peeled & sliced
4 slices bacon, cooked & chopped
1 sweet onion, sliced or chopped
1 tsp. salt
1/2 tsp. pepper
2 T. milk
1/2 C. mayonnaise
1 1/2 C. sharp Cheddar cheese, shredded
1/4 C. Ritz crackers, crushed (or other butter
2 tsp. melted butter
2 green onions, sliced

Preheat oven 350 degrees F.
Prick pie shell with fork around edges &
bottom; bake 10 minutes. Fry bacon,
cook until tender; drain & set aside.
Remove baked pie shell from oven &
place sliced tomatoes on bottom of
shell; sprinkle with chopped onion, salt &
pepper. Layer more tomatoes, salt &
pepper (again). Mix mayonnaise, bacon,
cheese & milk; spoon on top & pat down
to cover tomatoes. Mix crushed crackers &
melted butter; sprinkle top with mixture,
then sprinkle chopped onions on top.
Bake 30 minutes.


Honey-Glazed Cornish Game Hens

2 Cornish game hens, split
1 C. honey
2 T. orange juice concentrate
rind of 1 orange, grated

Preheat oven 350 degrees F.
Place hens, wing side up, on rack
in baking pan. Mix together
remaining ingredients. Place hens
in oven & bake, basting frequently
with honey mixture, until golden
brown, approx. 45 minutes.
NOTE: This glaze also works well
with ham

(recipe: Rhonda G-Marys Recipe

Brunch Pilaf

1 (6 oz) pkg. long grain & wild rice mix
1/2 lb. pork sausage links, cut into 1″ pieces
1/2 lb. fresh mushrooms, sliced
2 T. butter or margarine
1/4 tsp. salt
1/4 tsp. pepper
1 T. minced onion

Preheat oven 325 degrees F.
Prepare rice accordg to pkg. Brown sausage
in skillet 15 minutes; drain & set aside. Saute
mushrooms in butter, toss with salt, pepper
& onion; set aside. Combine all ingredients &
place into 1 qt. greased casserole dish. Bake,
covered, 30 minutes or until heated through.
Serves 6

(recipe: Marys Recipe Exchange)

Cookies ‘n Cream Dessert

1 bag Oreos, crushed
8 oz. cream cheese, softened
1/4 C. butter
1 C. powdered sugar
3 C. milk
2 small boxes instant vanilla pudding
1/2 tsp. vanilla
1 (12 oz) tub Cool Whip, thawed

Cream together cream cheese, butter,
powdered sugar & vanilla. In separate
bowl, mix milk & pudding; chill until set.
Fold in Cool Whip to pudding. Add cream
cheese mixture, then layer in bowl: crushed
Oreos layer, then cream cheese, Oreos, etc.
Chill until ready to serve.

(recipe: Facebook)

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Preheat oven 425 degrees F.Cut up the
crab and mix it in with garlic salt,
Worcestershire sauce, green onion and cream
cheese (i would microwave the cream cheese for
about 40 seconds to soften) Spoon into wontons. Bake 8-10 minutes or until golden brown

(recipe: Facebook)

Not much else going on around here – gas prices are up a little

to $3.69/9.

Hope you’re enjoying a LOVELY DAY!





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One CommentLeave a comment

  1. Gas was $3.59 up here yesterday. Have rain today so it is lap robe time. I might try one of the Bacon Jam recipes.

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