Doin’ the Happy Dance!

dancing woman

A few years ago I bought a Big & Tall Office chair for my husband; a few months ago one of the arms on the chair just up and broke off! You could see, looking at the cut off part, where there had been a fault in the pouring of the plastic which probably caused the break. Husband was non-plussed about it – “It’s OK, I don’t really need both armrests.” I was thinking “I paid over $200 for that chair, we should take it in!” When we were in Office Depot/Office Max awhile ago one of the guys there accessed my account and said: “Your guarantee is still good!” (Husband still – “Don’t bother” – UGH!) Today I looked at the wear on the one good arm and said: “You know, we could STILL take it in” – got him to thinking about it. I wasn’t really sure just when I bought it or whether the warrantee was still in effect so I set to checking – YES! SUCCESS! I bought it sometime in December, 2012 and it was a 3 year (extra purchase) warrantee so I just relayed that information to husband and he replied: “Fine – we’ll take it in tomorrow!” YES!!! My thoughts were: “Why keep a broken armed chair that could be replaced with an entirely NEW one, especially since that’s WHY I bought the extra coverage!!!? (Now hoping that it doesn’t snow a lot tomorrow which might make him decide not to go – sigh).

Speaking of that ‘white stuff’, we got a small amount of snow last night. It was sort of light snowing today, but still nothing significant enough to make me not want to drive in it.


Apple Spice Cookies

3 medium apples
2 1/4 C. flour
1 1/2 C. brown sugar
1 T. apple pie spice*
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 C. milk
1 egg
1/2 C. unsalted butter
1 tsp. vanilla
1 tsp. baking soda
pinch of salt
3/4 C. total of any of the

* Apple Pie Spice
Make your own:

2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cardamom

Preheat oven 350 degrees F.
Peel & dice apples finely; set aside.
In large bowl of hand (or stand) mixer
combine butter, sugar & milk; mix until
smooth. Add egg & mix. In separate
bowl, combine flour, apple pie spice,
cinnamon, nutmeg, baking soda & salt.
Add flour, a little at a time, to wet
ingredients until fully incorporated; mix
in vanilla. Fold in diced apples & any
optional ingredients at this time. Scoop
dough by heaping tablespoons onto baking
sheets lightly sprayed with nonstick spray
or covered in parchment paper. Bake
10-12 minutes until tops are golden brown.
Remove from oven & allow to cool
completely before storing in an airtight


Creamy Sweet Potato Soup

2 T. oil
1 C. chopped onion
2 small celery stalks, chopped
3 medium sweet potatoes (about 1 lb),
peeled & cubed
1 clove garlic, minced
3 C. vegetable broth
1 bay leaf
1 cinnamon stick
1/2 tsp. dried basil
1 tsp. fresh thyme (more for garnish)
1/4 tsp. salt
1/2 tsp. red pepper flakes
cubed apples – garnish

In Dutch oven saute celery  onion in
oil until tender; add remaining
ingredients (except apples) & bring to
boil over medium heat. Reduce heat &
keep soup at a simmer 25-30 minutes,
until potatoes are tender. Discard bay
leaf & cinnamon stick. Cool soup
slightly then process in a blender or
food processor in small batches until
smooth. Return to a pot & heat through.
Serve in bowls with garnish. Serves 4


Cheesy Beer Smokies
(Crockpot Appetizers)

1 (14.5 oz) jar cheese sauce
1/2 C. beer
1-2 tsp. Tabasco sauce
2 (14 oz, ea) pkgs. Lit’l smokies

Combine cheese sauce, beer &
tabasco sauce in crockpot until
combined. Add smokies & stir
until coated. Heat on Low 3-4
hours, stirring occasionally until
heated through. Serves 8

Shredded Potato Casserole

1 (10 3/4 oz) can cream of mushroom soup
1 C. sour cream
1/2 C. milk
1 C. shredded Cheddar cheese
1/2 C. butter, melted/divided
1 (30 oz) pkg. frozen shredded hash browns,
1 C. Rice Krispies
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
In large bowl, combine soup, sour cream,
milk, Chedd. cheese & butter; stir in hash
Grease a 9 X 13 pan; pour mixture into
pan & spread evenly. Combine Rice
Krispies, Parm. cheese & remaining
butter; sprinkle over top of mixture.
Bake, uncovered, 50-60 minutes.
Serves 8.


Lemon Chicken & Rice with
Roasted Corn

1/4 C. olive oil
8 garlic cloves, minced
1/3 C. dry white wine (or water)
zest from 2 lemons (2 T.)
juice from 1 lemon
2 tsp. dried oregano
1 tsp. fresh thyme leaves,
sea salt, to taste
ground black pepper, to taste
4 boneless chicken breasts,
skin on
1 lemon, cut into 8 wedges
2 C. white rice, cooked
1 C. roasted corn

Preheat oven 400 degrees F.
Warm olive oil in small saucepan
over medium-low heat; add garlic &
cook 1 minute but don’t let it turn
brown. Remove from heat & add
white wine, lemon zest, lemon juice
oregano, thyme & salt; pour into a
baking dish. Pat chicken breasts dry
with a paper towel & place them,
skin side up in wine sauce. Brush
them with olive oil & season with
salt/pepper. Tuck the lemon wedges
inside & around the pieces of
chicken. Bake 30-40 minutes or until
the chicken is done & skin is lightly
browned. If the chicken isn’t browned
enough, place under broiler 2 minutes.
Cover pan tightly with foil & allow to
rest 10 minutes. Serve with the juice
from the dish & a side of white rice
& roasted corn. Serves 4


Cranberry-Orange Cheese Ball

A Sweet/Tart ball

(overnight recipe)

1 C. dried cranberries, chopped
1/4 C. frozen orange juice concentrate,
16 oz. cream cheese, softened
1/4 C. confectioners sugar

Caramelized pecans:
3/4 C. pecans, coarsely chopped
1 T. butter
2 T. sugar

In food processor add cream cheese,
OJ and sugar; blend until smooth. Place
a sheet of waxed paper on counter &
place cream cheese mixture on paper.
Shape mixture into a ball the best you
can. Refrigerate and let mixture set
overnight to stiffen up a bit; you can
shape it better the next day when
it’s a little harder.
Candied Pecans:
Melt butter in a pan on medium heat;
add pecans & sugar – mix well, stirring
frequently, about 3-5 minutes. Do not
let them burn! Lay out a sheet of waxed
paper on surface and place nuts on sheet,
spreading them out. Let them cool.
When you are ready to serve cheese
Remove from refrigerator & shape better.
Take pecans with your hands and press
them onto the cheeseball until covered.
Place on a serving plate & serve.


Easy Creamy Spinach Bake

1 stick butter
8 T. flour
1/2 onion, diced fine
3 cloves garlic, minced fine
2 C. milk
salt & pepper, to taste
1 pinch ground nutmeg
3 T. butter
24 oz. fresh baby spinach leaves
1/2 C. French Fried onions

Preheat oven 350 degrees F.
Melt 1 stick butter in a pot; sprinkle
in flour & whisk together; cook over
medium heat 5 minutes or until
light golden brown. Add onion & garlic;
stir, cooking 1 more minute. Add milk,
whisking constantly; cook 5 minutes
more. In separate pot, melt 3 T.
butter; add spinach in batches until
all are incorporated. Cook until wilted,
but not soggy, about 4-5 minutes.
Season cream sauce with salt/pepper/
nutmeg; add spinach to cream sauce,
stirring gently to combine. Pour mixture
into a 9″ X 9″ pan; spread out & top
with French Fried onions. Bake 20


“Jiffy” Cornbread Casserole

1 (17 oz) can whole corn, drained
1 (17 oz) can creamed corn, drained
1 C. sour cream
1/2 C. margarine, melted
1 (8.5 oz) box Jiffy Corn Muffin mix
2 eggs

Preheat oven 300 degrees F.
Combine all ingredients in large
bowl; mix thoroughly. Pour into
a 2 qt. greased casserole d ish.
Bake 1 hour 40 minutes.

Note: if you’d like added ‘zing’:
add prepared green or hot
chilies to mixture


Cream Cheese/Pimiento-
stuffed Celery

celery stalks
3 oz. cream cheese, room temp.
1 to 1 1/2 T. diced pimientos

Clean & cut celery stalks into 3-4″
pieces. In small bowl stir together
cream cheese & pimientos. Fill
celery with cheese mixture. Serve,
refrigerate leftovers.


2 Ingredient Pumpkin Cake
w/Apple Cider Glaze

1 box yellow cake mix
1 (15 oz) can pumpkin puree

1 1/2 C. powdered sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Place dry cake mix & pumpkin
puree in large bowl; using elec.
mixer, beat until well incorporated.
(batter will be very thick). Pour
into a greased 7″ X 11″ x 2″ pan.
(this is a small rectangular pan)
Bake 28 minutes until a toothpick
inserted into center comes out
clean. Do not overbake. Let cool
5-10 minutes in pan, then flip out
onto a platter.
Combine glaze ingredients in a bowl;
it will be thick but pourable. Add more
sugar or cider if needed. Pour over cake
while still warm. Reserve some to pour
over each slice when serving. Serve
warm or at room temperature.


Nothing much new around here;
started another men’s loomed hat
for the homeless shelter. Checked on
the website for the other knit group &
discovered they’re not meeting in
December – darn! I was kind of hurrying
up to get more things made to give them.
Oh well, there’s always another time, eh?

Stay warm, rest & relax when you can;
try to ENJOY yourself, at least once a
day! (for example: husband had a routine
doctor’s check up today and he came home
with Tubby’s Philly Steak & cheese (plus
mushrooms) sandwiches for us! YES! The
other ‘good’ thing is: I can’t eat a whole
12″ sub in one sitting, so I just finished
the other half for my dinner! Bonus! My
tummy is super full and I’m happily
writing to you!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Good thinking on the chair. I started pitching things that were just as little broken because i decided I could get them fixed or else I was worth buying new if I really needed it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: