Miscellaneous Monday Musings


Happy Monday!

It’s a lovely WARM (49 degrees F.) day here – the sun is shining brightly making me want to CLEAN (again – in lieu of nephew’s coming Thursday.) Husband & I started out the day with a visit to our Financial Advisor, then a quick lunch at IHOP (Yum!). I tried their Garden Omelet – lots of fresh chopped tomatoes, onions, mushrooms, and lots of Cheddar cheese (with a few sausages, for good luck!) One thing I’ve noticed when ‘out & about’ – so many various ways people eat/act/behave when out in public. I guess I’m a bit ‘old fashioned’ but, to me, it’s rude to talk on your cell phone while sitting with another person at a meal (just sayin’); or treating your server like your paid slave and then throwing some money at them when you’re done (Oh, here ya go) – sorry, I’m on a rant here. While eating with my husband I remembered many, MANY years ago when I got my first job as a telephone operator at Michigan Bell Telephone Company. My Business Advisor at our high school took me aside and told me that I was working for a very prestigious company (back then the Customer Business Office was in our building) and we had to look and act like professionals while at work. He talked about my ‘dress’ and mentioned comportment (something RARELY mentioned these days). I remember feeling a bit mortified (had I done something untowards?) That got me to hitting the school library for books on how a lady walks, talks, eats, sits, etc. – remember good old Emily Post? I absorbed her books! Today while eating I remembered one of the ‘rules of eating’: Never cut more than three bites of anything at a time and always take one bite, lay your fork down, chew the food, THEN pick up the fork and continue. That’s just ONE of her rules – I’m sure, now days, NONE of that flies (unless you’re part of the Royal Family somewhere!) Reminds me of one of my favorite TV programs: “Downton Abbey” – the main family in that program is rather upper class English and watching them at a meal/banquet reminds me of all I read as a girl. If you’d like some amusing reading, try reading some of Emily Post’s books!


Orange Juice Cake

1 (16.5 oz) box yellow cake mix
1 (4 serving size) orange Jello
3/4 C. vegetable oil
1 C. orange juice
4 eggs

Preheat oven 325 degrees F.
Spray a 10″ Bundt or tube pan with
nonstick spray; set aside. In medium
bowl using elec. mixer on medium
speed, beat all ingredients 2 minutes
or until well mixed; pour batter into
prepared pan. Bake 50-55 minutes or
until a wooden toothpick inserted
in center comes out clean. Let cool
slightly then invert onto a wire rack
to cool completely. Serve or cover
until ready to serve.

1 C. confectioners sugar
2 T. orange juice
zest of 1 orange

Mix confect. sugar & orange juice
together & drizzle over cake. Sprinkle
orange zest on top.

(recipe: mrfood.com)

Easy Chicken/Zucchini Saute

1/2 lb. fresh mushrooms
1 medium zucchini
1 medium onion
olive oil
6 chicken cutlets
2 T. flour
1 (14.5 oz) can diced tomatoes
3 T. balsamic vinegar (or 3 T.
red wine vinegar)
1/2 tsp. salt

About 45 minutes before serving thickly
slice mushrooms & zucchini, chop onion.
In a 12″ skillet over medium-high heat
using 1 T. hot olive oil, cook zucchini until
crisp-tender & lightly browned, remove
to plate. In same skillet, using 1 more T.
oil, cook mushrooms until browned, remove
to plate. Coat chicken with flour; in same
skillet, in 2 T. hot oil, cook chicken until
lightly browned & juices run clear when
pierced, about 10 minutes. Remove to bowl
with mushrooms. In skillet drippings, over
medium heat, cook onion until tender &
browned; stir in 1/2 C. water. Return chicken
mixture to skillet; add tomatoes, vinegar &
salt. Heat to boiling; reduce heat to Low &
simmer, uncovered, 5 minutes. Add zucchini &
heat. Serves 6

(recipe: allfood.recipes)
Crockpot Chili Soup

1 lb. ground beef
1 onion, diced
2 (15 oz,ea) cans chili with or/wo
1 (15 1/4 oz) can whole kernel corn
1 (15 oz) frozen pkg. mixed vegetables
2 (14.5 oz, ea) cans (Red Gold) diced
tomatoes with garlic/onion
1 (10 3/4 oz) can tomato soup
2 C. beef broth or water

Garnish: sour cream, shredded
Cheddar Cheese

Brown ground beef & onion in a
skillet over medium heat; drain &
pour into crockpot. Add all other
ingredients (liquid & all) and broth/
water; stir. Cover & cook on Low 4
hours. Serve with garnishes of your
choice. Serves 10-12

(recipe: recipesthatcrock.com)

French Onion Pork Chop Skillet

6 boneless pork chops (1 1/2 lb,
1/2 inch thick each)
2 onions, thinly sliced
2 T. Worcestershire sauce
1 (6 oz) pkg. stuffing mix for chicken
1 1/2 C. hot water
1 C. mozzarella cheese, shredded

Cook chops & onions in large nonstick
skillet on medium-high heat 8 minutes,
turning chops & stirring after 4 minutes.
(Chops will not be done). Remove chops
from skillet; cook onions an additional
5 minutes until golden brown, stirring
frequently. Stir in Worc. sauce; return
chops to skillet; spoon onion mixture
over chops. Combine stuffing mix &
water; spoon around edges of skillet.
Top chops & stuffing with cheese; cover
& cook 5 minutes until cheese is melted
& chops are done. Remove from heat,
let stand 3 minutes before serving.
Serves 6

(recipe: Kraft recipes)

Praline Apple Crisp

6 Granny Smith or Braeburn apples,
1 tsp. cinnamon
1/2 C. oats (old fashioned OR quick)
1/3 C. brown sugar, packed
1/4 C. flour
1/2 C. chilled butter, diced
1/2 C. chopped pecans
1/2 C. toffee bits

Sprinkle apples with cinnamon;
place in greased crockpot. Combine
remaining ingredients (except
toffee bits & nuts) until crumbly;
sprinkle mixture over apples & top
with toffee bits & nuts. Cook on
Low 4-6 hours. Serves 10

(recipe: recipesthatcrock.com)

 Taco Pie

refrigerated pie crust

1 lb. ground beef
1 pouch taco seasoning mix
1/2 C. chopped onion
1/2 C. salsa
1 C. lettuce, shredded
1 medium tomato, diced
1 C. sharp Cheddar cheese,

Optional garnishes:
sour cream
shredded cheese
chopped tomatoes
sliced olives

Preheat oven 350 degrees F.

Pat pie crust into glass pie pan;
sprinkle with a pinch of taco
seasoning mix; bake 7-10 minutes
until it just begins to brown. In
medium skillet cook beef & onions
until beef is browned & cooked
through; drain. Add salsa & all
remaining taco seasoning; cook
3-4 minutes- pour mixture into
pie crust & top with shredded
cheese. Bake 15 minutes until
crust is golden brown. Let
cool 5 minutes; top with your
choice of optional garnishes.

(recipe: Facebook)

Creamy Chicken/Mushroom Pasta

2 T. oil
2 chicken breasts, diced
1 C. mushrooms, sliced
8 oz. cream cheese
1/2 C. whipped cream
pasta of your choice
1 tsp. crushed garlic
1/2 tsp. crushed chili pepper

In large pan place oil, garlic & chili;
heat until hot; add chicken to pan –
cook until browned. Add mushrooms
& heat until tender. Cook pasta accordg.
to pkg. directions (al dente). Mix cream
cheese & whipped cream; place in pan &
let simmer 5 minutes until all ingredients
are heated through. (add pepper for
seasoning). Drain pasta; add to pan with
other ingredients – mix together.
Serves 2

(recipe: allfood.recipes)

Crazy Cake

(this used to be called “Wacky Cake”)

1 1/2 C. flour
3 T. cocoa (unsweetened)
1 C. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla
5 T. vegetable oil
1 C. water

Preheat oven 350 degrees F.
Mix first 5 ingredients in a greased
8″ square baking pan. Make 3
depressions in the dry ingredients –
two small, one larger. Pour vinegar
in one, vanilla in another and
vegetable oil in the third; pour water
over all – mix until smooth. Bake 35
minutes; check with toothpick for

(recipe: sweetlittlebluebird.com)

Still working on “The Afghan Project” – came upon
a rather confusing situation last night; it seems I’d
forgotten how to crochet Granny Squares! Got
Round 1 done just fine, but then couldn’t exactly
remember how to go from there! Went on YouTube
and that was almost my undoing – watched a good
six videos and they all did it differently than I did/do!

Finally, today, I went back on YouTube
and found a video by a young man who
does it the way I USED to – YAY!!!

Started planning out the third panel last night; I have panel #1 done, Panel #2 is ‘in the works’,
but couldn’t quite figure out how to configure #3.
You see, what’s left of the knit panels I was given
is a really MESSED UP panel – it’s too narrow at one
end and way too wide at the other, filled (every
2-3 feet or so) with patched up bits, holes, spots
where the dog had slobbered (which discolors the
yarn – tried washing it, no luck). What to do? I
finally have decided that I’m going to unravel
the yarn and COPY her pattern myself, knitting the
needed sections – it will be the same pattern, same
yarn, but without all the mess (hopefully!) We’ll
see how that comes out. Another ‘decision’, so to
speak: I’ve decided that IF the lady asks me how
much $$$ do I think my work is worth I’m going to
say $50.00 – I think that’s fair; we’ll see. This is WAY
more work than I’d envisioned, so I guess you’d say
it’s a “Labor of Love” (although right now I’m not
LOVING it much!).

Our gas prices are down to $2.19/9 – WahHOO!

Have a great, ENJOYABLE day!




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One CommentLeave a comment

  1. Good decision–at least $50. I had just filled my tank when the next day the prices went lower. Have a great day!

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