And what did YOU do today?


Today is “D-Day” – arrival of nephew later this evening. What have I been doing, you ask? Oh, baking a (from scratch) chocolate birthday cake for oldest son’s 32nd birthday, 2 loaves banana nut bread, helping husband hang second window shade and repairing a dragon! (I hear you going “WHAT?”) Middle son has a very nice dragon statue (he’s into dragons) – it’s moved with him wherever he went. Last time he moved the one ‘hand’ broke off – today I decided I’d try to glue it back on -No problem – a little Super Glue and we’re good, right? Wrong! Super glue just got absorbed into the “plasticky” compound it’s made from. Tried Elmer’s Glue – that didn’t work, either – even after letting it get really tacky first. Last resort? Elmers AND Super Glue, together (I would have thought they’d cancel each other out, but it worked!!! YAY! Ah, the things we Moms do for our kids!

It’s another really sunny day, a little colder (42 degrees F.) but I don’t care – give me sunshine and I’m good to go!


Butterscotch Peanut Butter Bars

1/2 C. (1 stick) butter, room temp
(plus more for pan greasing)
1/2 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. plus 1/4 C. creamy peanut butter
1 large egg
1 C. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 C. quick-cooking oatmeal
6 oz. butterscotch chips (about 1 C.)
1 C. confectioners sugar
4 T. milk

Preheat oven 350 degrees F.
Grease a 9 X 13 pan with butter.
Using elec. mixer, cream butter,
gran. sugar, brown sugar & 1/2
C. peanut butter. Add egg & vanilla.
Sift flour, baking soda & salt. Mix
oatmeal into flour mixture then stir
into creamed mixture. Spread batter
in pan; sprinkle butterscotch chips
on top. Bake 20-25 minutes until
browned around edges. Whisk together
conf. sugar, milk & remaining 1/4 C.
peanut butter until smooth then
spread evenly over warm bars. Allow
to cool completely before cutting
into squares. Makes 15 bars

(recipe: Trisha Yearwood/

Cheesy Taco Casserole

1 lb. ground beef, cooked/crumbled
8 flour tortillas
1 can refried beans
2 (8 oz, ea) pkgs. cream cheese, room
1 C. salsa
2 C. shredded Pepperjack cheese
2 C. shredded Cheddar cheese
1 can Ro*Tel tomatoes with chilies
1 packet taco seasoning (dry)

Preheat oven 350 degrees F.
Add taco seasoning, 1/4 C. water & can
Ro*Tel (including liquid) to pan with
cooked ground beef; heat until liquid
has mostly boiled down; remove from
heat & set aside. In medium bowl, add
cream cheese & beat using elec. mixer
until completley smooth; add salsa &
mix until combined. In medium saucepan
heat refried beans; add 1/2 C. cream
cheese to beans & stir. Heat until
thoroughly mixed; remove from heat &
set aside. Spray 9 X 13″ pan with nonstick
spray. Spread 1/3 C. meat mixture on bottom
of prepared dish. Place 2-4 tortillas on top;
spread half of bean mixture on top of
tortillas then top with half of salsa
mixture. Top salsa with half of meat
mixture. Mix both cheeses together; top
casserole with half of cheese. Add another
layer of 2-4 tortillas; top with bean
mixture. Add remaining salsa mixture to
top beans & top with remaining beef.
Sprinkle remaining cheese on top.
Bake 25 minutes or until cheese has melted.


Crockpot Chuck Roast

1 (3 lb) chuck roast
olive oil
1 lb. carrots, peeled/cut into
large chunks
2 lb. potatoes, peeled/cut into
large chunks
1 onion, peeled/cut into large
2 stalks celery (optional) cut
into large chunks
1 C. beef broth
1 T. cornstarch

Seasoning Mix:
2 T. steak seasoning (like A1)
1 T. kosher salt
1 T. dried thyme
1 T. dried rosemary

Combine ingredients for Seasoning
mix in small bowl; set aside. Coat
both sides of meat with olive oil.
Sprinkle 1/3 of seasoning mix onto
each side of roast. Sear both sides of
meat in large skillet over medium-high
heat; transfer to crockpot. Place
vegetables in a large bowl; drizzle with
a little olive oil to coat then sprinkle
on remaining seasoning mix; toss to
coat then add to same skillet used to
sear the meat. Saute vegetables about
5 minutes, stirring occasionally. Transfer
vegetables to crockpot on top of roast;
pour on beef broth. Cover & cook on
Low 9 hours or High for 6 hours.

Using a turkey baster, remove most of
juices from crockpot & transfer to a
small saucepan. Bring to a simmer over
medium heat on stovetop. Whisk together
cornstarch with a little water & blend into
pan juices while whisking. Bring back to
a simmer until thickened (taste & adjust
seasoning as needed)
Transfer roast & vegetables to a large platter;
ladle gravy over all & serve immediately.
Serves 4-6

(recipe: Peg-Marys Recipe Exchange)

Pasties for Six
(meat pies)

Makes 6-7 individual pasties


1 C. Crisco
3 C. flour

1 tsp. salt
1 C. very cold water

Mix shortening, salt & flour until
it looks like peas, using a pastry
blender or just cut dough using
2 knives crisscrossed. Add cold
water; mix just until it all sticks
together – don’t over work or the
crust will be tough. Refrigerate
while making filling.

1 1/2 .b pasty meat *
4-5 diced potatoes
1 small diced rutabaga**
1 small diced onion
diced carrots


Mix all filling together; add salt/
pepper to taste.

Preheat oven 375 degrees F.

Individual Pasties:
Take a tennis ball-sized piece of dough;
roll it out on a flour-dusted surface; turn
& roll some more. Using an 8″ plate, cut
out dough in 8″ circle. Place some filling
on half of circle; place a pat of butter on
filling. Wet your fingers then wet outside
edge of circle; fold top half over & press
down (water will make top half stick to
bottom half). Flute edge (or just press
fork tines onto edges to seal. Place pastie
on cookie sheet; make a small vent hole in
top – repeat process with rest of dough &
filling. Brush tops of pasties with a little milk
(makes crust brown better).
Bake 1 hour 15 minutes. (test to see if
rutabas are done** – they take the longest
to cook – the smaller you cut them up, the
quicker they will cook.

*Pasty meat is typically 3/4 coarse ground beef to 1/4 coarse ground pork, but you can also use finely diced steak, as well as venison.

(recipe: John Anderson-Yoopers/Facebook)

 Orange Chicken

1 1/2 C. water
2 T. orange juice
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 T. soy sauce
1 T. grated orange zest
1 C. packed brown sugar
1/2 tsp. minced fresh ginger
1/2 tsp. minced garlic
2 T. chopped green onion
1/4 tsp. red pepper flakes
3 T. cornstarch
2 T. water
2 boneless skinless chicken breasts
cut into 1/2 inch pieces
1 C. flour
1/4 tsp. salt
1/4 tsp. black pepper
3 T. olive oil

Pour 1 1/2 C. water, orange juice,
lemon juice, rice vinegar & soy sauce into
a saucepan on medium-high heat. STir in
orange zest, brown sugar, ginger, garlic,
chopped onion & red pepper flakes; bring
to a boil. Remove from heat, cool 10-15
minutes. Place chicken pieces in resealable
ziplock bag. When contents of saucepan
have cooled, pour 1 C. sauce into bag;
reserve remaining sauce. Seal the bag &
refrigerate at least 2 hours.
In another ziplock bag mix flour, salt &
pepper; add marinated chicken pieces. Seal
the bag & shake to coat. Heat olive oil in a
large skillet over medium heat. Place chicken
in skillet; brown on both sides; drain on a
plate lined with paper towels – cover with
foil. Wipe out the skillet; add sauce & bring
to a boil over medium-high heat. Mix
together cornstarch & 2 T. water; stir into
sauce. Reduce heat to medium-low; add
chicken pieces & simmer 5 minutes, stirring
occasionally. Serves 4

Upside-Down Apple Pie

6 T. melted butter, divided
1/2 C. packed light brown sugar
1/2 C. chopped pecans
1 (15 oz) pkd. refrigerated rolled
pie crusts
1 C. granulated sugar
1/3 C. flour
3/4 tsp. ground cinnamon
5 large Granny Smith or other firm
applels, peeled/cored, cut into 1/2″

Preheat oven 375 degrees F.
Spray a deep-dish pie plate with non-
stick spray, then line with waxed paper.
Spray waxed paper with nonstick spray.
In small bowl combine 4 T. butter, brown
sugar & nuts; mix well & spread evenly
over bottom of pie plate. Unroll 1 pie
crust & place in pie plate, pressing
crust firmly against nut mixture & sides
of pie plate; set aside.
In large bowl combine gran. sugar, flour,
cinnamon & remaining butter; mix well.
Add apples & gently toss to coat; spoon
into pie crust. Unroll second pie crust &
place over apple mixture in pie plate. Trim
& fold edges to seal; using a knife, cut four
1 inch slits in top crust (for steam vent).
Bake 1 to a 1 1/4 hours until crust is golden.
Carefully loosen waxed paper around rim &
invert pie onto a serving plate while still hot.
Remove waxed paper & allow to cool slightly;
slice into wedges & serve warm, or allow to
cool completely before serving.

NOTE: To make sure you don’t have any
pie’spill-overs’ – position a sheet of foil under
pie on bottom oven rack to catch any juices
that may leak from pie while it’s baking.


Chicken & Vegetables Soup


2 C. chopped chicken, cooked
or raw
2 T. butter
3/4 C. chopped onion
1 C. chopped celery
1 T. minced garlic
7 C. chicken broth
2 chicken bouillon cubes
1/2 tsp. thyme
1 tsp. oregano
1/2 tsp. pepper
1 C. diced carrot
1 (15 1/4 oz) can whole kernel corn

Place all ingredients into crockpot;
cook on High 6-8 hours. Serves 6


Roasted Chicken & Onions

1 (2-3 lb.) chicken, cut into 8 pieces*
2 large onions, thinly sliced & separated
into rings
1 T. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. In large bowl combine all ingredients;
toss until chicken is thoroughly coated; place
in prepared dish. Bake 60-70 minutes until
chicken is no longer pink & juices run clear.
Serves 4

*If you prefer you can roast a whole chicken
rather than cutting it up. Be sure to coat
chicken with seasoning mixture & cook for
an extra 20 minutes until no pink remains
& juices run clear.



Well, now that I’ve had a nice little
‘rest’ writing to you, it’s back to the
last of the cleaning (vacuuming – ugh).
Things are going nicely with the
preparations for the visit; when I’m
done, it’s back to knitting/crocheting/
fixing ‘The Afghan Project’ – making
good progress on it!

Have a GREAT (hopefully sunny)




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2 CommentsLeave a comment

  1. And now we know how to glue a dragon’s hand…
    Love the cartoon! 😉

  2. If at first it doesn’t stick try. try, again. Great work there Lady Jane.! We moms sure do our best to keep our kids happy don’t we!

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