Another Gorgeous Day!


Bright & sunny, High expected today 73! YES! Early this morning our oldest son called to ask what we liked in our coffee – he was at Tim Horton’s (3 minutes from us) and Tim’s is offering ALL sizes of coffee for $1 a cup, so he brought us our favorite coffee – what a son, eh?

Not much going on around here, tonight is my special needs group and tomorrow is the BIG Hawaiian Luau party for same group – ought to be ‘interesting’, to say the least! Tonight is “Music/Birthday Night” which is always the group’s favorite night: we sing Christian songs (they have about 14 favorites), I play piano – it’s great fun, then we get the people who’s birthday occurs during this month together, take a photo of them then the entire group gets cupcakes & (diet) pop – they love it. For some reason, this particular night always seems to fly by (guess it’s because I’m always running from one activity to the next – keeps me young!)


Bacon Mac & Cheese

4 oz. elbow macaroni noodles,
1 1/8 C. water
1/2 C. heavy cream
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1/2 tsp. liquid smoke
1/3 C. cooked, crumbled bacon
(plus 1/4 C. more for serving)
3 oz. grated Cheddar cheese
(sharp gives more flavor, but
medium or mild work, too)
1/4 C. Panko bread crumbs

Spray insides of crockpot with
nonstick spray. Evenly layer uncooked
macaroni; pour water & cream over
top. Sprinkle salt, pepper, garlic
powder, paprika, liquid smoke &
bacon on top. Cover & cook on High
80-90 minutes. Remove lid & gently
stir. Add grated cheese; gently stir
until melted. Serves 4
(recipe can be doubled)

Option: Turn on oven broiler; Spread
panko bread crumbs on a cookie
sheet & place under broiler until
toasted (few minutes- watch to make
sure they don’t burn). Spoon mac &
cheese into serving bowls; top with
a tablespoon of crumbled bacon &
a tablespoon bread crumbs.


Gooey Apple Pie Bars

1 (8 oz) pkg. cream cheese, softened
1 C. butter
3 1/4 C. flour, divided
10 Granny Smith apples, peeled/sliced
1 1/4 C. sugar
1 tsp. cinnamon
1/2 C. caramel candies or bits
caramel ice cream sauce

Preheat oven 400 degrees F.
Spray 15 X 10″ pan with nonstick spray.
In large bowl, beat cream cheese & butter
together with elec. mixer. Gradually add
3 C. flour & mix at Low speed until just
combined; shape into two equal-sized
balls of dough. Lightly flour two 15 X 10″
pieces of waxed paper. Place one ball of
dough on waxed paper & use your palm
to flatten ball. Place second lightly floured
piece of waxed paper over top of dough &
use a rolling pin to roll dough out to 15 X
10 inches. Discard top waxed paper, flip
dough onto prepared pan & peel off
second sheet of waxed paper. In large
bowl, combine apples, remaining 1/4 C.
flour, sugar & cinnamon; stir to coat. Pour
apple mixture onto dough & spread out
evenly. Sprinkle caramel bits over apples.
Repeat method for remaining ball of
dough. Carefully flip dough over the
apples & discard waxed paper. Tuck in
edges of dough to create a seal & make
small slits on top to vent steam. Bake
35 minutes or until golden brown. Let
cool 15 minutes. Drizzle with caramel
sauce & cut into bars. Makes 16 bars


Sweet & Sour Cabbage

1 tsp vegetable oil
4 slices bacon, cut into ½-inch pieces
1 onion, thinly sliced,
1 medium green cabbage, cored/cut into
1-inch pieces
1/4 C. cider vinegar
1/4 C. sugar
3 T. soy sauce

Heat oil
in large heavy pot (or Dutch oven)
over medium heat. Add bacon & cook
until brown/crispy, stirring frequently. Use
a slotted spoon to transfer bacon to a plate.
Add onion & cabbage to pot & cook, stirring
often, until cabbage is wilted, about 10 min.
Add vinegar, sugar & soy sauce; cook until
cabbage is crisp-tender, about 10 more
minutes. Stir in bacon. Serves 4


Chicken ‘n Biscuit Bake

3 C. cooked, shredded chicken
1 1/2 C. chicken stock or broth
1/4 C. butter, melted
2 C. Bisquick
1 1/2 C. milk
1 can cream of chicken soup
1 1/2 C. frozen mixed vegetables-
(allow to thaw about 30 min. before
adding to recipe)
3 chicken bouillon cubes
dash pepper

Preheat oven 350 degrees F.
Warm chicken stock in small sauce pan;
add bouillon cubes to dissolve – keep warm
until ready to use. Lightly spray 9 X 13 pan
with nonstick spray (or large, round casserole
dish). Pour in melted butter; layer shredded
chicken on top of butter. Sprinkle veggies on
top. In small bowl combine milk & Bisquick-
you might have a few lumps) Pour over chicken
& vegetables – DO NOT MIX. Sprinkle a little
black pepper over mix, if desired. Combine soup
with warmed stock in small bowl. Once blended,
slowly pour over Bisquick layer. It’s supposed to
look like a big, soupy mess-DO NOT MIX.
If using 9 X 13 pan: bake 40-45 minutes until
casserole is set and top is brown & bubbly.
If using large round pan: bake 50-55 minutes.
Remove from oven; allow to rest 5 minutes.

(recipe: Facebook)


Pizza Pasta

12 oz. rigatoni, cooked
1 (28 oz) jar spaghetti sauce
3 C. shredded mozzarella cheese
2 C. Cheddar cheese
pepperoni (to taste)
1 C. Canadian bacon, chopped
1 small can sliced mushrooms
1 can sliced olives (drained),

Cook rigatoni 8 minutes; drain &
mix with pasta sauce. Place half in
crockpot. Place half of each:
mushrooms, olives, mozzarella,
Cheddar & Canadian bacon in
crockpot. Cover with rest of
rigatoni & pasta sauce. The last
layer should be covered with
mozzarella & pepperoni. Cook
on Low at least 5 hours.
Note: you can add cooked ground
beef to recipe, if desired.

Bacon-Ranch Roasted Cauliflower

4 C. cauliflower florets
1/3 C. Ranch dressing
6 slices bacon, cooked/crumbled
2 green onions, sliced

Preheat oven 450 degrees F.
Toss cauliflower with dressing;
spread on foil-covered rimmed
baking sheet. Bake 20 minutes
or until tender. Place cauliflower
in medium bowl; add bacon &
onions, mix lightly. Serves 6
about 3/4 C. ea.

(recipe: Kraft foods)

Banana Pudding “Puppy Chow”

5 C. rice Chex cereal
10 oz. vanilla almond bark or
Candiquik or similar baking chocolate
4 T. dry banana cream pudding mix
1 1/2 C. powdered sugar
1/2 C. banana chips

Pour rice cereal into a large bowl.
Slowly melt vanilla baking chocolate
in a small bowl in microwave, stopping
every 30 seconds to stir & make sure
it doesn’t burn. Add dry pudding mix
to melted chocolate; stir until combined.
Pour melted choc. mixture over Chex
cereal; lightly stir to coat evenly. Be
careful not to break the cereal too
much. Add powdered sugar to cereal
& lightly stir to coat evenly (OR add
cereal & powdered sugar to a large
ziplock bag, then shake.). Allow
mixture to dry. Add broken pieces
of banana chips, if desired.

Rice-stuffed Acorn Squash

3 acorn squash, cut lengthwise in
half, seeded
2 T. butter or margarine
1 1/2 C. cooked long-grain white rice
1/2 C. chopped pecans, toasted
1 C. Mexican-style finely shredded
four cheese, divided (Kraft)

Preheat oven 375 degrees F.
Place squash, cut sides up, in
microwaveable dish; cover with
waxed paper. Microwave on High
12-14 minutes or until squash is
tender. Let stand, covered, 5 minutes.
Scoop squash from shells into large
bowl, leaving 1/4 inch thick shells.
Add margarine; mash squash. Add
rice, nuts & half the cheese; mix well.
Spoon evenly into shells; place on a
baking sheet & top with remaining
cheese. Bake 12-15 minutes or until
heated through & cheese is melted.
Serves 6

(recipe: Kraft foods)

Grilled Garden Salad

2 ears fresh corn on cob,
husks & silk removed
2 small yellow squash, cut
lengthwise into 3 slices each
2 small zucchini, cut length-
wise into 3 slices each
2 tomatoes, chopped
1/3 C. Zesty Italian salad dressing
2 T. lemon juice
1 clove garlic, minced
3 T. grated Parmesan cheese
2 T. chopped fresh basil

Heat grill to medium-high heat.
Grill corn 15 minutes or until
kernels are tender & browned,
turning occasionally; cool slightly.
Grill squash & zucchini 5 minutes
or until tender, turning occasionally.
Cut kernels off cob; place in medium
bowl. Chop squash & zucchini & add
to corn in bowl along with tomatoes.
Mix lightly. Mix dressing, lemon juice
& garlic; add to vegetable mixture
& mix lightly. Top with cheese & basil.
Serves 8

NOTE: You can also add 6 slices cooked
& crumbled bacon to this recipe along
with the dressing & remaining ingredients.

(recipe: Kraft foods)

Bacon & Corn Griddle Cakes

1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. hot smoked paprika
1 T. sugar
2 medium eggs
1/2 C. milk
1 C. whole kernel corn
oil, for frying
1/2 C. bacon, chopped

In large bowl stir together flour,
baking powder, salt, paprika, &
sugar. Beat eggs into mixture; stir
milk a little at a time; stir well to
combine. (batter will be very thick)
Mix in corn. Heat skillet over medium
heat; add 2 T. oil, swirling pan to coat
surface evenly. Fry batter like pancakes,
using 1 T. batter per fritter. Cook 1-2
minutes per side until golden brown.
Serves 3-4


Sorry if the size of the various recipe
fonts is ‘goofy’ – once again my computer
is deciding (as my friend Mary put it)
what it wants to YELL about this week!
Crazy stuff – I go to paste in the recipe
and it comes out HUGE; delete, re-size
and this time it not only is huge but also
is in bold AND underlined! Sigh –
Oh well, things could be a LOT worse
than that – right? (Don’t sweat the small

Not sure yet what I’m going to tackle for
today – dinner is leftover pierogies &
sausages OR leftover homemade pizza – both
great choices! (I love when a ‘plan’ comes
together: I know I’m going to be super-busy
both tonight & tomorrow night, so it’s
leftovers dinner both nights – WIN!)

Husband & youngest son are going to look
for a car for son; he’s going to establish
credit for himself with a car loan (he’s 20).
He works for a local pizza place and was
originally signed up as a DRIVER, but since
he now does NOT have a vehicle, his boss
is bugging him heavily to either get a
vehicle or lose his job – no win situation (he’s
been without for about 1 1/2 – 2 months
now and guess who’s been driving him back
& forth). Hoping all goes well – husband is
taking him, so I feel confident they will
come back with a good, dependable
vehicle – son wants something Low Mileage –
that figures, since his job is driving! We’ll
see where this one goes.

Have a GREAT day and take a little time
for something for yourself – a brief nap,
maybe a cup of your favorite beverage,
read  a chapter in a book, take a walk –
ENJOY YOURSELF! (or, as I’m want to
say: Life’s short – eat dessert first!)



Published in: on September 24, 2014 at 10:51 am  Comments (1)  
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One CommentLeave a comment

  1. I always like the suggestion about dessert because it makes me smile!!!

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