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


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!




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