The Solution is Achieved!


Although it wasn’t planned, last night saw our knit group having an informal discussion & vote concerning the issue of our dues. The ladies were open, vocal and ‘ready for bear’ – none of them wanted to give their money to a site. Totally by accident I noticed the day before that one of my members had joined our group on Facebook (I had put up a ‘group’ on Facebook years ago then never did anything with it – it showed we had 3 members – I didn’t even know who the other 2 were!) – that gave me an idea. I mentioned our group on Facebook and the room lit up with rapid conversations – by a show of hands (we had 17 present) it was unanimous that we drop and go to Facebook! Although the Facebook site doesn’t have all the fancy ‘bells & whistles’, we can still use it as FREE publicity for the group, you can have multiple conversations at the same time via their ‘chat’ feature, we can post photos, upcoming events – and I’m just beginning to learn all the advantages! It will take awhile to get all of our ladies over to Facebook, but I really think this was a huge step forward for us. I spent a good amount of time yesterday copying all the photos we have on MeetUp – guess I really didn’t realize just how many – we’re talking all the way from 2007! In those photos I found two that I copied and sent to two ladies in the group: during the years two of our members died; I found two photos of those ladies with their friend who originally brought them – that was a blessing. I was able to email those photos to the friends. When I mentioned it to those ladies, both of them came to tears and said Thank You – it’s always nice to have a photo of a friend, especially when they’ve passed. Our group has served SO MANY purposes over the years besides just knitting/crochet – all of us have made new friends, we’ve ‘been there’ when one of our members husbands went through needing a mechanical heart (and then a live/human heart), when someone has died in the family/group, when being in the group expanded their concepts of charity work – I’m very grateful to all the ladies over the years – they grew and so did I. 


3-Ingredient Peanut Butter Bars

4 medium bananas
2 C. oats
6 T. peanut butter

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
spray. Mix ingredients together until
mixture reaches consistency of wet
cookie dough (depending on how
big your bananas are, you might need
to add more oats.) Spread dough evenly
in baking dish & bake 18-20 minutes
until a toothpick inserted into center
comes out clean. Cut into bars.


Tasty Mexican Salad

2 heads romaine lettuce, chopped
(if serving 4 people, add more lettuce)
1 (15.5 oz) can black beans, rinsed/drained
3/4 C. chopped cherry tomatoes
3/4 C. fresh whole kernel corn, uncooked
(can use frozen or canned)
half ripe avacado, diced
chopped cilantro
1/4 C. shredded Cheddar cheese
1/4 C. tortilla chips
salt/pepper, to taste

Honey-Lime Dressing
1/4 C. fresh lime juice
1/4 C. olive oil
2 T. honey
2 T. finely chopped fresh cilantro
1 garlic clove, minced
1 tsp. chopped jalapeno pepper
(can use canned for less heat)

Place lettuce in large bowl & add
salad ingredients one by one, finally
adding cheese & tortilla chips. In
separate bowl mix dressing ingredients;
pour dressing over salad, season with
salt & pepper, to taste.


Easy Freezer Meatballs

1 1/2 C. soft bread, crusts removed &
cut into small cubes*
1/2 C. milk
1/2 C. tomato juice
1 lb. ground chicken
1 lb. ground pork (not ground
seasoned sausage meat)
1/2 C. onion, finely minced
1 T. jarred pesto
1 T. jarred sweet pepper relish
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. dry oregano
1/4 C. fresh parsley, chopped
1/4 C. seasoned or plain bread crumbs
3/4 C. freshly grated Parmesan cheese
2 eggs

In large bowl place soft bread crumbs & cover
with milk & tomato juice – let soak 10 minutes
then use your hands to make a mash out of the
bread or beat with a fork. Add all other
ingredients & gently combine. (try not to over-
work the mixture.) Line a sheet tray with
parchment paper; spray with nonstick spray &
set aside. Place a second tray or cutting board
next to a small bowl of water (this will be used
to scoop meatballs-once all are scooped, they
will be rolled & neatly placed on the sheets)

Preheat oven 375 degrees F.
Using a medium scoop, scoop out 3 1/2 dozen
(42) meatballs, 1 1/2 oz each) onto the cutting
board or tray. Keep the scoop a little wet by
dipping into the water occasionally. Once all
balls have been scooped, wet your hands lightly
& rol each into a ball & place on prepared sheet.
Keep hands moist but not too wet otherwise
the meatballs will get too soft & not keep their
shape. Once the tray is full, place in oven 25
minutes. Remove, cool & place the meatballs
on a second tray lined with parchment paper.
As you remove each ball, wipe off sides so they
are nice & clean before freezing. Make sure you
pick a tray that will fit in your freezer.
Freeze overnight or until firm, then remove to a
gallon zip lock bag & freeze.
As needed, pull out as many as you need.
Makes 3 1/2 dozen meatballs

*Poster used a supermarket bakery Italian bread


Guacamole Deviled Eggs

6 large eggs, hard boiled
1 medium avocado
2-3 tsp. fresh lime juice
1 tsp. red onion, minced
1 T. minced jalapeno
1 T. fresh cilantro, chopped
kosher salt/fresh ground black pepper,
to taste
1 T. diced tomato
pinch chile powder (for garnish)

Peel cooked/hard-boiled eggs; cut eggs
in half horizontally & set yolks aside.
In a bowl mash avocado & 2 whole egg
yolks – discard rest. Mix in lime juice, red
onion, jalapeno, cilantro, salt/pepper &
adjust to taste. Gently fold in tomato.
Scoop heaping spoonfuls of mixture into
the egg white halves; sprinkle tops with
a little chile powder for color – arrange
on a platter. Makes 12 deviled eggs


Chicken/Potatoes & Green Beans

1 1/2 – 2 lb. boneless, skinless chicken breasts
1/2 lb. fresh green beans, trimmed (about
2 1/2 C.)
1.25 lb. diced red potatoes (about 4 C)
1/3 C. fresh lemon juice
1/4 C. olive oil
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
2 garlic cloves, minced

Place chicken in center of crockpot; add
green beans on one side. Mound potatoes
on other side. In medium bowl whisk
together lemon juice, olive oil, oregano,
salt/pepper, onion powder & garlic cloves –
pour evenly over all in crockpot. Cover &
cook on High 4 hours – do not open lid
during cooking time. Serves 4

Chocolate Eclair Dream

1 C. water
1/2 C. butter
1 C. flour
4 eggs

1 (5.1 oz) box instant vanilla
pudding mix
3 C. milk
1 (8 oz) pkg. cream cheese,
room temp.

2 C. whipping cream
2 tsp. sugar
– chocolate sauce, for drizzling

Preheat oven 400 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray.

In medium saucepan melt butter into
water & bring to boil; remove from
heat & stir in flour. Mix in eggs, one
at a time, making sure each egg is
completely incorporated before
adding next. Spread mixture into
prepared pan, bringing it up sides as
much as you can. Bake 25-30 minutes
until crust is golden brown & bubbly.
Remove & let cool – don’t push down

In medium bowl whisk together
pudding mix & milk – refrigerate
15-20 minutes until thickened. In
bowl of stand mixer (or large bowl)
whip cream cheese; add in thickened
pudding to cream cheese until no
lumps remain; refrigerate to cool
until crust is completely cool, about
1 hour.

Whipped Topping:

In bowl of stand mixer (or large bowl)
with whisk attachment, beat whipping
cream until soft peaks form. Slowly add
in sugar & continue beating until stiff
peaks form.

To Assemble:

Once crust is completely cooled, pour
pudding mixture over crust; top with
whipped cream & cut into squares to
serve. Drizzle chocolate sauce over each

(recipe: Courtney Luper-Facebook)
Loaded Potato Quiche

2 1/2 C. Bisquick mix
6 T. cold butter or margarine
1/4 C. boiling water

1 1/2 C. chopped cooked ham
1 1/2 C. frozen diced hash brown
potatoes, thawed
1 1/2 C. shredded sharp Cheddar
cheese (6 oz)
3 medium green onions, sliced
5 eggs
3/4 C. Half & Half
1/4 tsp. ground pepper

3 slices bacon, crisply cooked,

sour cream
additional sliced green onions

Preheat oven 350 degrees F.
Spray 9 1/2 ” deep-dish pie plate with
nonstick spray. Place Bisquick in medium
bowl; cut in butter, using pastry blender
(or 2 knives) through mix until crumbly.
Add boiling water, stir vigorously until
soft dough forms. Using fingers dipped
in Bisquick mix, press dough on bottom &
up sides of pie plate, forming edge on rim
of plate. Sprinkle ham, potatoes, cheese &
3 T. onions into crust. In medium bowl
beat eggs, Half & Half & pepper until blended;
pour over ingredients in crust. Bake
1 hour 5 minutes or until knife inserted into
center comes out clean. Let stand 15 minutes
before serving. Top with crumbled bacon,
sour cream & onions, if desired.
Serves 8

Beef & Spinach Lo Mein

1/4 C. hoisin sauce
2 T. soy sauce
1 T. water
2 tsp. sesame oil
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 lb. beef top round steak, thinly
6 oz. uncooked spaghetti
4 tsp. canola oil, divided
1 (8 oz) can sliced water chestnuts,
2 green onions, sliced
1 (10 oz) pkg. fresh spinach, coarsely
1 red chili pepper, seeded/thinly sliced

In small bowl mix first 6 ingredients
Remove 1/4 C. mixture to a large bowl;
add beef & toss to coat. Marinate at
room temp. 10 minutes. Cook spaghetti
accordg. to pkg. directions. In large
skillet heat 1 1/2 tsp. canola oil. Add half
of beef mixture; stir-fry 1-2 minutes until
no longer pink – remove from pan. Repeat
with an additional 1 1/2 tsp. oil & remaining
beef mixture. Stir-fry water chestnuts & green
onions in remaining oil 30 seconds. Stir in
spinach & remaining hoisin mixture; cook
until spinach is wilted. Return beef to pan;
heat throughly. Drain spaghetti; add to beef
mixture & toss to combine. Sprinkle with chili
pepper. Makes 5 servings.

NOTE: Wear disposable gloves when cutting
hot peppers; the oils can burn skin. Avoid
touching your face.


Our weather is finally back to being ‘SPRING’ –
we’re in the 60’s during the day; today it’s
bright & sunny which matches my mood –
I’m SO HAPPY the Knit/Crochet group reached
a solution that will work for (almost) everyone!
There are a few who aren’t on Facebook or
don’t have a computer, but I’m sure we can
work something out with them. For the ones
who don’t have a computer, I just print up the
schedule of meetings for the next two months
and any other important information which
would normally be passed by email, I just
create a flyer for, so they’re not left out.
I also let them know last night about some
upcoming events I’d planned: a Yarn Swap
and another Movie Night. The Yarn Swaps
are really fun: if you have anything you don’t
want: yarn, needles/crochet hooks, old patterns/
books, bags, anything pertaining to crochet or
knitting you bring it on that night and we pile
all the ‘stuff’ on a table. If you see something
you want – take it! It doesn’t matter if you
didn’t BRING something – it’s just a ‘take it
if you want it’ event. Sometimes ladies bring
in HUGE bags of yarn – I only remember once
when there was still yarn leftover at the end
of the evening and a lady who works with
a group that makes lap robes for veterans
took it – yarn NEVER goes to waste! The
‘neat’ thing, for me is: sometimes they bring
in small balls of yarn they don’t want – those
are perfect for my knitting baby hats! What
would be something people would normally
throw out is enough for either the brim or
an entire baby hat, for me! (Now, mind you,
it’s not like I don’t already have WAY TOO
MUCH baby yarn, but a gal can dream, right?)

Hope you are enjoying a lovely day – I saw
a small post on Facebook yesterday. It was
a photo of an old woman sitting on a cement
step outside with a big smile on her face. The
person who took the photo said she had just
stopped to say Hello to the old woman when
the woman said: “I always try to go outside
every day – there’s always something nice
happening every day.” Words to us all.




Monday Morning Musings


Yesterday found us watching our grandson’s first flag football game of this season – I know the photo’s not a close-up, but he’s the third player in on the left, in the white shirt – oldest son (his Dad) is the coach. They won the game, grandson got named “Player of the Game”! Both he & his Dad love football and it shows. It was a bit chilly (54 degrees F.), overcast & windy, but we had a good time. The games take place Sunday afternoons at 4 p.m. which makes it difficult for me, as I have choir practice at 4:45 about 30 minutes away. This particular Sunday our church was holding what they call Small Groups instead of evening church, so no choir practice (this only happens the last Sunday of the month so it kind of looks like I won’t be able to see many of his games, but we’ll see.) Choir only goes through part of June and his games end sometime in June – we’ll see the closer it gets to June as to whether I’ll get to attend more games or not.


Quick Ice Cream Sandwich Cake

12 ice cream sandwiches
1 (8 oz) tub Cool Whip, thawed

Crushed Oreos
chocolate syrup/chocolate shell sauce
chopped nuts

Unwrap all sandwiches & stack up
3 on bottom, next layer in opposite
direction, next layer back to first
layer direction, etc. You can use a
little syrup or caramel in between
layers to help hold them together.
When stacking is done, ‘frost’ with
Cool Whip and top with your choice
of toppings. Freeze for about 20
minutes before serving.

Avocado Salsa
(overnight recipe)

1 2/3 C. frozen corn, thawed
2 (2 1/4 oz, ea) cans sliced ripe olives,
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 C. olive oil
1/4 C. lemon juice
3 T. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
4 medium ripe avocados, peeled

tortilla chips, for dipping

In large bowl combine corn, olives, red
pepper & onion. In small bowl combine
garlic, oil, lemon juice, vinegar, oregano,
salt/pepper;  pour over corn mixture &
toss to coat. Cover & refrigerate overnight.
Just before serving, chop avocados & stir
into salsa. Serve with tortilla chips.
Makes about 7 cups.


Rice-Stuffed Tomatoes & Potatoes

10 large tomatoes
3/4 C. uncooked short grain rice
2 zucchini, peeled/grated
1 onion, chopped
5 garlic cloves, minced
1 T. fresh oregano (or 1 tsp. dried)
2 T. dry mint
4 T. fresh parsley, chopped,
(or 4 tsp. dried)
1 T. tomato paste
1 1/2 C. olive oil
1 tsp. lemon juice
1 1/2 lb. potatoes

Preheat oven 400 degrees F.
Slice tops off tomatoes (keep tops);
using a spoon, empty out middle of
tomato (reserve juice in one bowl
and insides in another.) Make small
slits in bottom of tomatoes, making
sure not to cut all the way through
the tomatoes. Lightly grease 9 X 13″
baking dish; place tomatoes inside
pan. Place onion, garlic, 1 tsp. olive
oil & pinch salt in food processor;
mix just a little (or mix in a bowl
using a spoon – chop onions &
garlic a little finer). Chop tomato
insides into small pieces & add to a
large bowl with grated zucchini. Add
1 T. salt, dry mint, parsley & tomato
paste; combine. Add uncooked rice,
1 tsp. lemon juice & 3/4 C. olive oil;
mix & let sit.
Peel potatoes & cut into chunks; toss
with 1 T. oregano, 3/4 C. olive oil & salt/
pepper. Mix well & add reserved tomato
juice. Fill tomatoes to top with rice
mixture & top with their caps. Place
potatoes/tomato juice in empty space
around tomatoes in baking dish. Add any
leftover rice mixture into gaps, too.
Add 1 C. water to corner of pan & tilt it
so that water is evenly distributed. Bake
14-20 minutes; reduce heat to 325 & bake
an additional 60-90 minutes. If it seems dry
during cooking, add a little more water to pan.
Serves 10


Layered Ravioli Bake

2 (26 oz, ea) jars spaghetti sauce
1 (9 oz) box frozen chopped spinach,
thawed/squeezed dry
2 (22 oz, ea) bags frozen square
cheese (or meat) ravioli
3 T. grated Parmesan cheese
3 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Spread 1 C. spaghetti sauce on bottom of
9 X 13″ baking pan. Sprinkle 1/3 of spinach
over sauce, layer 1/3 of ravioli next, then
sprinkle with 1 T. Parm. cheese. Pour 1 C.
spaghetti sauce on top then evenly
distribute 1 C. mozzarella cheese on top.
Repeat layers two more times, ending with
sauce. Cover with foil& bake 50-60 minutes
until hot in center. Remove foil & sprinkle
with remaining 1 C. mozzarella cheese. Heat
5 more minutes until cheese is melted. Let
stand 5 minutes before slicing & serving.
Serves 8

NOTE: you might want to place a baking
sheet under the baking dish to catch any

Smoky BBQ Pork (Large recipe)

2 tsp. dry mustard
1 tsp. salt
1/2 tsp. ground red pepper
1 (4-5 lb) boneless pork butt roast,
cut in half
2 T. butter
1 large onion, chopped
1 (16 oz) bottle mesquite marinade
1 (19 oz) bottle barbecue sauce

Combine first 3 ingredients; rub evenly
over pork. Melt butter in large nonstick
skillet over medium-high heat. Add pork;
cook 10 minutes until browned on all
sides. Place onion & pork in crockpot; add
marinade & barbecue sauce. Cover & cook
on High 7 hours until pork is tender & shreds
easily. Remove pork to a large bowl, reserving
sauce. Shred pork using 2 forks; pour sauce over
shredded meat; stir well. Serves 19

Chicken Noodle Skillet

1 T. vegetable oil
1 lb. boneless skinless chicken
breast halves, cut into 1/2″
1/2 C. sliced mushrooms
1 C. frozen broccoli cuts
1 C. frozen corn or carrots
1 C. uncooked egg noodles
2 C. chicken broth
1 (10 3/4 oz) can cream of chicken
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper

In large skillet over medium-high
heat, heat oil. Cook chicken 5-7
minutes until browned, stirring
occasionally. Stir in remaining
ingredients. Bring to a boil, then
reduce heat to Low. Cover & simmer
8 minutes. Uncover & simmer 5
additional minutes, until noodles
are tender. Serves 4

Oatmeal Chocolate Chip Cookies

1 C. butter, softened
1 C. shortening
1 1/2 C. brown sugar
1 1/2 C. white sugar
4 eggs
2 tsp. vanilla
1 tsp. water
3 C. flour
2 tsp. baking soda
2 tsp. salt
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
4 C. oatmeal (quick cooking or
4 C. chocolate chips

Preheat oven 350 degrees F.
Cream together butter, shortening,
brown & white sugars – cream well,
about 4 minutes.
Add eggs & beat 2 minutes more.
Add vanilla,water; mix just until
combined. In separate bowl, combine
dry ingredients & stir to incorporate.
Add chocolate chips; mix well.
Spray baking sheets with nonstick
spray.Roll dough into 1 1/2 inch balls
& place on prepared sheets. Bake 8
minutes. Do not over bake – when cookies
have cracks on top, take them out & let
them finish baking on sheets about 3-5
minutes. Makes about 70 cookies.

NOTE: For convection ovens, bake at
325 degrees
for 6 1/2 minutes.


Chicken/Asparagus Lemon Stir Fry

1 1/2 lb. skinless chicken breast,
cut into 1″ cubes
kosher salt, to taste
1/2 C. chicken broth
2 T. soy sauce
2 tsp cornstarch
2 T. water
1 T. cooking oil, divided
1 bunch asparagus, ends trimmed,
cut into 2″ pieces
6 cloves garlic, chopped
1 T. fresh ginger
3 T. fresh lemon juice
fresh black pepper, to taste

Lightly season chicken with salt. In
small bowl combine chicken broth &
soy sauce. In second small bowl combine
cornstarch & water; mix well to combine.
Heat a large non-stick wok  over medium-
high heat. When hot add 1 tsp. oil then add
asparagus; cook until crisp-tender, about
3-4 minutes. Add garlic & ginger, cook until
golden, about 1 minute. Set aside.
Increase heat to High, add 1 tsp. oil & half
of chicken; cook until browned & cooked
through, about 4 minutes on each side.
Remove & set aside; repeat with remaining
oil & chicken; set aside.
Add soy sauce mixture to wok; bring to boil
& cook 1 1/2 minutes. Add lemon juice &
conrstarch mixture; stir well – when it simmers
return chicken & asparagus to wok & mix well.
Remove from heat & serve. Serves 4


Choco-Peanut Butter Crunch Bars

3 C. miniature pretzels, coarsely
10 T. butter, divided
1 (10.5 oz) pkg. miniature marshmallows
3 C. Rice Krispies cereal
1/2 C. light corn syrup, divided
3/4 C. peanut butter chips
1 C. (6 oz) semisweet chocolate chips
1/4 C. dry roasted peanuts, chopped

Reserve 1/3 C. chopped pretzels. In large
microwave-safe bowl microwave 6 T. butter
on High 45-60 seconds until melted. Stir in
marshmallows, cook 1 to 1 1/2 minutes until
marshmallows are melted, stirring every 30
seconds. Stir in Rice Krispies & remaining
chopped pretzels. Immediately press into a
greased 9 X 13″ baking dish. In another
microwave-safe bowl combine 2 T. butter &
1/4 C. corn syrup. Microwave, uncovered,
on High 45-60 seconds until butter is melted,
stirring once. Add peanut butter chips; cook
30-40 seconds until chips are melted,
stirring once. Spread over cereal layer. In
microwave-safe bowl combine remaining
corn syrup & remaining butter. Cook on High
45-60 seconds until butter is melted, stirring
once. Add chocolate chips, cook 30-40
seconds longer until chips are melted, stirring
once. Spread over top.
Sprinkle with peanuts & reserved pretzels; press
down gently. Cover & refrigerate 30 minuets until
set. Cut into bars. Store in airtight containers.
Makes 3 dozen bars.


Things are going well here – I’m still
in a sort of a ‘quandary’ about the
knit group/dues situation: oldest son
& I had a chat about it – we came to
the decision that I will write a letter
to the group letting them know the
charges charges per
month then letting them know I will
be putting out a collection box (of
sorts) – those who can/wish to donate
to the ’cause’ can  and we’ll see where
it goes from there. I had thought of
mentioning 50 cents per meeting but
son said keep it open – as he said: “Most
people will drop in a bill of some sort”-
we’ll see. I really hate dealing with
monies and asking people for said item.
Oh well – such is life, yes?

The next edition of my special needs
group’s newsletter is looming up quickly
which means I’d better get it wrapped up
and printed! “Technically” I have about
1 1/2 weeks, but knowing my ‘kids’ – they’ll
expect one in their mail as of the FIRST
DAY OF THE MONTH! We’ll see how that

Not much else to report, gas prices are
staying about the same ($2.39/9), weather
is a bit overcast & 40 degrees, 30% chance
of showers with a High of 54 (about the
same as the last few days). Even with the
really cold temps of the past few days,
our ‘bulb’ plants (daffodils, narcissus,
‘Star of Bethlehem’) are all coming along
nicely (wasn’t so sure the other day – with
the cold they all looked very limp like they
were going to die – but they’ve perked up!)
My ‘potted’ chives plants are coming up
now – a bit. Don’t know if I’ve mentioned
but I have a bit of a “BLACK THUMB” when
it comes to trying to grow ANYTHING! It’s
really pathetic, actually – husband loves
chives mixed in his cottage cheese-to purchase
dried chives in the store is really expensive
(at least in MY mind – they’re $6-something
a bottle for a tiny bottle!) so I thought it
would be a good idea to just GROW some!
Husband bought me some Miracle Grow
plant ‘dirt’ & chive seeds – did the planting
thing – ONE tiny sprout came up about 1/4
inch, leaned over & died! Tried again, more
seeds – now I have about 8 sprouts that
are about an inch tall – still pretty pathetic.
I’m thinking of taking a trip to the Farmers
Market soon & just BUYING a pot ‘o chives
and be done with it! The real ‘kicker’? My
Mom was a gardener and my Grandmother
started the “Dirt Gardeners Club of Pontiac”
back in the ‘day’ (ie: before my time) so I’m
pretty sure (if they were still alive) they’d be
pretty ASHAMED of my lack ‘l skills in that
area. . . oh well, at least I can knit & crochet,

That about sums up my Epic NOVEL for this
day –

Enjoy your day!



Published in: on April 27, 2015 at 8:55 am  Comments (1)  
Tags: , , , ,

Beautiful but CHILLY! Brrrrrrrr!


Here we are in the deep freeze another day – woke up to a ‘balmy’ 28 degrees F. today BUT the sun’s shining beautifully, so that kind of takes away the ‘sting’ of being cold (at least until you go OUTSIDE, that is!)

Saw this on Facebook and thought it fits!


We had a lovely dinner last night with oldest (& middle) son at oldest son’s house – he invited us over for Steak Fajitas – first time I’d had them and (of course) I stuffed myself. Being the chef, he’d made fresh mango salsa, fried sliced peppers & onions, some sort of rice and all kinds of things to put on your fajitas (oh – and homemade guacamole & corn chips) – let’s just say we PIGGED OUT – it was a great feast!

Tonight is my special needs group’s Gym Night and I’m thinking of making spaghetti for our house, just for the leftovers (I’m really not a spaghetti fan but husband & sons love it-I ‘was’ going to make Pierogies & Polish Sausage but that takes too long – so spaghetti it is).

Going over some recipe sites to day I came across a site that has healthy snacks – they sound easy AND tasty, so I thought I’d run them by you:

(mind you – I’m NOT saying any of you are overweight or
need to eat healthier – these just sounded easy & tasty!)


Healthy Cookies

2 medium ripe bananas, mashed
1 C. uncooked quick oats*
1/4 C. chopped walnuts

Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick spray.
Combine mashed banana & oats in a bowl;
fold in walnuts. Place 1 T. mixture onto
cookie sheet. Bake 15 minutes.
Makes 16 cookies.

*to make gluten-free use gluten-free oats

Chocolate Covered Frozen Banana Bites

1 or 2 bananas, depending on size
1/3 C. chocolate chips
2 T. peanut butter

Melt chocolate chips & peanut butter
together in a microwave-safe bowl until
smooth & combined. Slice bananas &
dip into melted chocolate (use a fork
for dipping). Place them on a cookie
sheet lined with waxed or parchment
paper. Freeze a few hours, until frozen,
then eat.

Frozen Yogurt-covered Blueberries

1 (6 oz) container fresh blueberries
1 (6 oz) container nonfat Greek blueberry

Wash blueberries; line a small baking sheet
with parchment or waxed paper. Using a
toothpick, dip each blueberry into Greek
yogurt, swirl until nicely coated with yogurt;
place on baking sheet – continue with rest
of blueberries. Place baking sheet into freezer
& freeze at least 1 hour. Blueberries can be
placed in a ziplock bag & stored in freezer or

*Poster has also used honey/vanilla/ and
strawberry yogurt with blueberries
Skinny Shrimp Salsa

16 oz. cooked, peeled shrimp,
diced fine
4 vine-ripe tomatoes, diced fine
6 T. red onion, finely diced
3 T. jalapenos, diced fine (more-
or less, your choice)
2 T. minced cilantro
juice of 2 limes (or more, to taste)
1/2 tsp. kosher salt

Combine onions, tomatoes, salt &
lime juice in a non-reactive bowl &
let sit about 5 minutes. Combine
remaining ingredients in large bowl,
taste for salt & adjust as needed.
Refrigerate at least one hour before
Serves 8


Since it’s cold outside, this sounded good:

Crockpot Corned Beef & Cabbage

2 lb. lean corned beef brisket, all fat
trimmed off
1 C. frozen pearl onions
2 medium carrots, peeled/cut into chunks
2 medium parsnips, peeled/cut into chunks
1 small head cabbage, cut into 6 wedges
1/4 C. chopped fresh parsley
2 bay leaves
1/8 tsp. whole peppercorns

In 5-6 qt. crockpot place brisket, carrots,
parsnips, onions, parsley, bay leaves,
peppercorns & 3 C. water. Cover & cook
on High 4 hours. Add cabbage, cook on
High 1 hour 20 minutes longer. Remove
meat, slice & serve. Serves 6

Crockpot Bacon/Cheese Potatoes

1/4 lb. bacon, diced, cooked
1 small onion, thinly sliced
6-8 red potatoes, quartered (or if
using regular potatoes-thinly sliced)
1/2 lb. Cheddar cheese, thinly sliced or
green onions, chopped (optional)

Line insides of crockpot with foil, leaving
enough to cover the potatoes when finished;
helps them not to stick & to steam the
potatoes. Layer half of bacon, onions, potatoes
& cheese in crockpot; season with salt/pepper
& dot with butter. Repeat layers & cover with
remaining foil. Cover & cook on Low 4-6 hours.
Serves 6

Ham & Cheese Egg Cups

1 can refrigerated crescent rolls
1/2 C. finely chopped ham
1/2 C. shredded Cheddar cheese,
4 eggs
2 T. milk
1 green onion, thinly sliced
1 tsp. thyme
1/4 tsp. garlic powder
1/4 tsp. salt

Preheat oven 375 degrees F.
Unroll & separate crescent dough
into triangles; press each into a
greased muffin tin to form a cup.
Divide ham & 1/4 C. of cheese
among cups. Beat eggs, milk,
green onions, thyme, garlic
powder & salt in medium bowl;
fill cups with mixture. Sprinkle
tops with remaining cheese.
Bake 18-20 minutes until eggs
are set & crust is golden brown.
Run a small knife tip or spatula
around each cup to loosen; remove
cups to wire rack to cool. Let
stand 5 minutes before serving.
Serves 4

NOTE: To prepare using Puff Pastry:
Cut 1 sheet puff pastry, thawed, into
4 squares. Cut each square in half,
forming 2 triangles; continue as
directed above. Bake in 400 degree F

Chicken & Rice Casserole

2 1/2 C. cooked chicken, diced
2 C. cooked rice
2 carrots, peeled/finely chopped
1 1/2 C. milk
1 C. chicken broth
1/2 C. Parmesan cheese
1/2 C. breadcrumbs
3/4 C. frozen peas, thawed
1/4 C. flour
6 T. (3/4 stick) unsalted butter,
kosher salt/ground pepper, to taste

Preheat oven 400 degrees F.
Grease or spray 9 X 13″ baking
dish. In large saucepan over medium
heat, melt 4 T. butter, then whisk in
flour & cook 1-2 minutes until smooth.
Gradually pour milk & chicken broth in,
continually whisking until totally
incorporated. Add chicken, rice & veggies
to mixture; season with salt/pepper. Pour
into baking dish & sprinkle top with Parm.
cheese & breadcrumbs evenly. Cut up
remaining butter into small pieces & dot
over breadcrumbs. Bake 20-25 minutes
until bubbly & golden brown. Serves 6


Chocolate Elegance Dessert

1 1/2 pkgs. (8 oz, ea) cream cheese,
1/2 C. sugar
2 1/2 C. Cool Whip, thawed, divided
1 1/2 pkgs. (4 oz, ea) semi-sweet
chocolate, divided
1 (3.9 oz) pkg. chocolate instant
pudding mix
1/2 C. cold milk
1/4 C. sliced almonds, toasted

Beat cream cheese & sugar using elec.
mixer until blended. Gently stir in 1 1/2 C.
Cool Whip; spread 2 C. onto bottom of a
plastic wrap-lined 8 X 4″ loaf pan. Melt
3 oz. chocolate; add to remaining cream
cheese mixture along with dry pudding
mix & milk; beat until blended. Spread
this over cream cheese layer in pan.
Refrigerate 4 hours.
Microwave remaining chocolate &
Cool Whip in microwaveable bowl on
High 1 minute; stir until blended, cool
slightly. Remove dessert from fridge &
invert onto a serving platter. Remove
pan & plastic wrap. Top dessert with
chocolate glaze & sprinkle with sliced
nuts. Refrigerate until glaze is firm.
Serves 14

(recipe: kraft recipes)

Hope you’re having a GREAT day!



 PS: Our gas prices went up a bit lately,
from $2.36/9 to $2.49/9 – how are
yours lately?

Published in: on April 24, 2015 at 10:25 am  Comments (1)  
Tags: , , , , , ,

Yep – it’s Winter again . . . sigh


We’re looking at about a 1/4 th of an inch of snow on the ground and temperatures in the mid 20’s – yes, I said TWENTIES! What a shock to the system! I wasn’t truly convinced I was seeing snow last night when driving home from my special needs group but by the time I got to my area (group is about 25 minutes from my area) there was a light layer of snow on cars/trees/ground, etc. – YUCK! Woke up this morning to a little MORE snow – sure hope this goes away SOON!

This cartoon sort of explains living in Michigan:


I’ve been spending the past few days going over the new ‘rules’ at – the on-line location of my knit group. When I joined they gave me the site for free (much like WordPress-which I use for this blog) – but after 6 months began charging a ‘user’ fee. I’ve been paying the fee now for 7 1/2 years and it’s remained about the same amount. Got an email from them a few weeks ago – now they’ve begun charging groups by the SIZE of their membership and since mine is now considered a LARGE group, we get their new ‘unlimited’ fee of $14.99 a month! Oh – goodie! In all these years I’ve never charged dues simply because I really didn’t WANT TO! I don’t like dealing with asking people for money, keeping track of who paid and who still owes, etc. Two days ago I sent out an email to my group telling them that starting in May, I’d have to begin charging dues – I’ve lost 3 people so far from that fallout. When I actually went on MeetUP to set up the new payment plan for the members I discovered that Meetup only deals with credit cards AND for the money you pay in dues, they take out ‘their’ fees, also! Example: You pay $10.00 – 80% of the money goes to the group dues, 20% goes to Meetup for their ‘help in processing your monies’ – what a mess! To say this has got me ‘down’ is to put it mildly – I ended up sending out an email to the group saying I’m canceling dues for now until I can figure out a better plan. I’ve considered dropping Meetup altogether – but I’d say almost the entire group ‘found’ us through Meetup – most have said they wouldn’t have even considered coming to a meeting except that they found us through Meetup, so I’m thinking dropping Meetup is not an option at this time. What a mess. I started out this new ‘dues setup’ by saying I wanted to charge members $1.00 per month (2 meetings a month – 50 cents a meeting – seemed reasonable to me!) – Meetup said I couldn’t charge less than $1.50 – guess it had something to do with how they set up/charge their credit card users, I don’t know – UGH! I went back on my site today and ‘weeded out’ people who signed up and never came or people who haven’t been to a meeting in years (since Meetup is charging for us being a LARGE group, thought that might help). In the past 2 weeks I’ve trimmed the group from 130+ down to 99 people and half of that 99 are people who just signed up this year. I really don’t want to drop them if they haven’t even had a chance to attend yet! Sometimes I get people who sign up who don’t even LIVE in my STATE! That one I certainly don’t understand – some of my members said people just want to have a long list of groups they belong to so others will see the long list and think they are cool – go figure! Anyway – that’s my ‘soapbox’ moment for the day.


Chocolate Mint Brownies

5 oz. dark chocolate
1/2 C. butter, cut into pieces
1 C. brown sugar, packed
1 tsp. vanilla
2 large eggs
1/4 C. flour
1/4 tsp. baking powder
1/2 tsp. salt
2 C. powdered sugar
4 T. butter, room temp
2 T. milk
1 1/2 tsp. mint extract
green food coloring
6 oz. semi-sweet chocolate chips
6 T. butter
1 T. light corn syrup

Preheat oven 350 degrees F.
Melt dark chocolate & butter in double
boiler over medium-low heat; stir
occasionally. Once melted & well
incorporated, set aside to cool slightly
until luke warm. Once chocolate has
cooled, stir in brown sugar & vanilla.
Beat in eggs, one at a time. Mix with
a wooden spoon until chocolate
mixture is smooth & glossy. In another
bowl sift together flour, salt & baking
powder; beat in chocolate mixture until
combined, being careful not to over mix.
Pour batter into a greased 9 inch pan.
Bake 30-35 minutes until a wooden
toothpick comes out clean; allow to
cool completely. In large bowl beat 2 C.
powdered sugar & 4 T. softened butter
until fluffy. Add 4 T. milk & mint extract;
continue to mix. Add enough green food
coloring to turn mixture the desired
green. Spread mint filling on top of
brownies, making sure it is even & smooth.
Melt remaining chocolate & butter
together in double boiler over medium
heat, stirring occasionally. When chocolate
is melted, remove from heat & stir in
corn syrup; set aside & allow to cool
slightly, about 5 minutes. Pour over top
of brownies making sure it’s even &
covers the brownies completely. Allow
to cool & set before cutting.
Makes 8 servings

Pork Chops with Honey-garlic Sauce

4 bone-in pork chops (6 oz ea)
1/4 C. lemon juice
1/4 C. honey
2 T. soy sauce
1 garlic clove, minced

Spray large skillet with nonstick spray;
heat over medium heat. Add chops &
cook 5-6 minutes per side. Remove &
keep warm. In small bowl combine
lemon juice, honey, soy sauce & garlic;
add to pan. Cook over medium heat
3-4 minutes, stirring occasionally.
Serve with chops. Makes 4 servings.


Pronto Vegetarian Stuffed Peppers

2 large sweet red peppers
1 C. canned stewed tomatoes
1/3 C. brown rice (instant “Minute”)
2 T. hot water
3/4 C. canned kidney beans, rinsed/
1/2 C. frozen corn, thawed
2 green onions, thinly sliced
1/8 tsp. crushed red pepper flakes
1/2 C. shredded mozzarella cheese
1 T. grated Parmesan cheese

Cut peppers in half lengthwise; remove
seeds. Place peppers in ungreased
shallow microwave-safe dish. Cover &
microwave on High 3-4 minutes or until
tender. Combine tomatoes, rice & water in
small microwave-safe bowl. Cover &
microwave on High 5-6 minutes until rice
is tender. Stir in beans, corn, onions &
pepper flakes; spoon into peppers. Sprinkle
tops with cheeses & microwave, uncovered,
3-4 minutes until heated through. Serves 2


Skillet Beef Tamales

1 lb ground beef
1/3 C. chopped sweet red pepper
1/3 C. chopped green pepper
2 C. salsa
3/4 C. frozen corn
2 T. water
6 corn tortillas (6 inch), halved &
cut into 1/2 inch strips
3/4 C. shredded Cheddar cheese
5 T. sour cream

In large skillet sprayed with nonstick
spray, cook beef & pepper over medium
heat 6-8 minutes until beef is no longer
pink & vegetables are tender, breaking
up beef into crumbles – drain. Stir in
salsa, corn & water; bring to boil. Stir in
tortilla strips. Reduce heat; simmer, covered,
10-15 minutes until tortillas are softened.
Sprinkle with cheese, cook, covered,
2-3 minutes longer or until cheese is
melted. Serve with sour cream.
Makes 5 servings.

Note; You can freeze cooked meat mixture
in freezer containers. To use: partially thaw
in refrigerator overnight. Heat through in a
saucepan, stirring occasionally & adding a
little water, if needed. Serve with sour cream.


Greek Tortellini Salad

1 (20 oz) pkg. refrigerated cheese tortellini

1 1/2 C. grape tomatoes, cut in half
1 large cucumber, chopped
1 C. kalamata olives, pitted/chopped
1/2 red onion, chopped
3/4 C. crumbled feta cheese

1/4 C. olive oil
3 T. red wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
salt/pepper, to taste

Bring a large pot of salted water to boil;
cook tortellini accordg. to pkg. directions;
drain & rinse with cold water. Place tortellini
in large bowl; add tomatoes, cucumber, olives,
red onion & feta cheese. In small bowl whisk
together olive oil, vinegar, garlic, oregano, salt/
pepper; pour dressing over salad & toss gently
until salad is well coated. Serve immediately
or refrigerate. Serves 8

NOTE: will keep, refrigerated, up to 3 days


Lemon Sugar Cookie Bars

2 1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 C. granulated sugar
zest of 1 large lemon
3/4 C. butter, room temp
1/4 C. powdered sugar
2 large eggs
1 T. fresh lemon juice
1/2 tsp. vanilla

Lemon/Cream Cheese Frosting:
1/2 C. unsalted butter, room temp
1 (8 oz) pkg. cream cheese, room temp
zest of 2 lemons
2 T. fresh lemon juice
5 C. powdered sugar
(color sugar sprinkles, optional)

Preheat oven 375 degrees F.
Spray 9 X 13″ pan with nonstick spray;
set aside. In medium bowl combine
gran. sugar & lemon zest; rub together
with your fingers until fragrant. In bowl
of stand mixer, beat butter & lemon sugar
mixture until combined. Slowly add powder-
ed sugar; beat until light & fluffy, about 3
minutes. Add eggs, lemon juice & vanilla;
beat until smooth. Slowly add flour mixture
& beat just until combined. Evenly spread
cookie dough into pan using a spatula. Bake
12-14 minutes until bars are slightly set in
the middle. (do not brown) Remove from
oven & let bars cool completely.
In bowl of stand mixer beat butter & cream
cheese until smooth; add lemon zest & lemon
juice. Slowly add powdered sugar, 1 cup at a
time; mix until smooth. Frost cooled bars
with frosting, decorate with sprinkles, if
desired. Cut into bars. Makes 16-24 bars

Note: Bars will keep in air-tight container
in refrigerator up to 2 days


Quick Ravioli & Spinach Soup

2 (32 oz, ea) cartons chicken broth
1/4 tsp. onion powder
dash pepper
1 (9 oz) pkg. refrigerated small cheese
4 C. coarsely chopped fresh spinach,
about 4 oz
3 C. shredded, cooked chicken
grated Parmesan cheese (optional)

In large saucepan combine broth, onion
powder & pepper; bring to boil. Add
ravioli & cook, uncovered 7-10 minutes
until tender. Add spinach & chicken during
last 3 minutes of cooking time. If desired,
serve with Parm. cheese sprinkled on top.
Makes 6 servings


Mediterranean Tuna Skillet

1 T. vegetable oil
1/2 C. chopped red onion
1 (8 oz) pkg wide egg noodles,
1 (14.5 oz) can diced tomatoes
with basil/garlic & oregano, undrained
1 1/4 C. water
1/4 tsp. salt
1/8 tsp. black pepper
1 (12 oz) can chunk white albacore
tuna in water, drained
1 (7.5 oz) jar marinated artichoke
hearts, drained, liquid reserved,
1/3 C. crumbled feta cheese
2 T. chopped fresh Italian flat-leaf

Heat oil in large skillet over medium-
high heat. Add onion, cook 4 minutes
until tender, stirring occasionally. Stir
in uncooked noodles, undrained
tomatoes, water, salt/pepper – bring
to a boil. Reduce heat, cover & simmer
10 minutes until noodles are tender,
stirring occasionally. Add tuna, artichokes
& reserved liquid to noodles; toss
together & heat until hot. Top with
cheese & parsley. Serves 6
(about 1 C. each)


Shortcut Chicken ‘n Dumplings

2 C. cooked rotisserie chicken
2 (10 3/4 oz, ea) cans cream of
chicken soup, undiluted
2 C. water
2 C. frozen mixed vegetables
1 T. flour
1/2 tsp. black pepper
1 (16.3 oz) can refrigerated butter-
milk biscuits, quartered (8 biscuits)

In 4 qt or larger crockpot mix all
ingredients except biscuits. Gently
fold in biscuit pieces. Cover & cook
on Low 4 hours or High 2 hours,
until biscuits are firm. Serve
immediately. Serves 4



Well, that’s what’s going on around here lately –
on the knit group/Meetup ‘mess:
one of my long-time members called yesterday
and even suggested I should ask 10 faithful/
long-time members to pay $18 each for a year,
that would cover the cost for the entire group
for the year then I wouldn’t have to deal with
all the members and who paid/who owes, etc.
She’s sure that there are at least 6 people who
would jump on that idea with no questions –
I’m worried those 9 (I’d be one) people would
feel a bit ‘cheated’ since only THEY are paying –
I don’t know – it’s given me several headaches
and so far I don’t see an end or answer in sight.

Think I’m going to ‘drown my sorrows’ in some
knitting – started knitting baby headbands for
my friend who’s expecting mid-June, she’s having
a girl and is naming her Mila. Really excited for
her & her husband; they, like us, have tried to get
pregnant for years-many surgeries/medicines/
procedures later they’re expecting and I’m
thrilled for them! Still plan on knitting a brown
bunny (posted a photo of that one last year), some
baby booties – not sure what else. She’s a knitter
herself and has been creating a ‘trousseau’ for this
baby since before she knew she was pregnant!
Already knit baby blankets, socks, hats, a big
baby ‘sling’ and who knows what else, so that kind
of leaves the rest of us wondering what we can
knit/crochet for her, since she’s pretty much got it
all covered! She doesn’t want a shower (had a bad
experience with her bridal shower and wants NO
part in a shower ever again) so that leaves the group
kind of in a quandary but we finally figured out that
if we have something we want to give her we just
bring it to group night (unwrapped) and give it to
her! She receives gifts ‘that way’ just fine! Goofy,
but it works. One of my members thinks of her
as a daughter, so she’s sewn a blue jeans baby
quilt for her, brought her many cardboard baby
books and still is looking for more stuff so that
member sort of ‘set the standard’ for us on how
to get around ‘no shower’.

Anyway – off to my knitting;
Enjoy your day!!!





What a difference a few days makes! Our temps are down to the low 40’s – that’s COLD (oh, add to that REALLY WINDY!) – no rain (unless you count a few tiny drops). Went to do a few errands today and was really surprised at just how COLD it is! Time to burrow down, grab a book or knitting and STAY INSIDE!

Lots of recipes coming in so I thought I’d share:


Cinnamon-Apple Pork Chops

2 T. butter, divided
4 boneless pork loin chops (4 oz ea)
3 T. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 medium tart apples, thinly sliced
2 T. chopped pecans

In large skillet heat 1 T. butter over
medium heat. Add pork chops; cook
4-5 minutes on each side or until a
thermometer reads 145 degrees F.
In small bowl mix brown sugar,
cinnamon, nutmeg & salt. Remove
chops; keep warm. Add apples,
pecans, brown sugar & remaining
butter to pan; cook & stir until
apples are tender. Serve with chops.
Makes 4 servings.


Fresh Corn/Tomatoes & Fettuccine

8 oz. uncooked whole wheat fettuccine
2 medium ears sweet corn, husks
2 tsp. plus 2 T. olive oil, divided
1/2 C. chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 C. crumbled feta cheese
2 T. minced fresh parsley

In Dutch oven cook fettuccine accordg.
to pkg. directions, adding corn during
last 8 minutes of cooking. In small
skillet heat 2 tsp. oil over medium=high
heat. Add red pepper & green onions;
cook & stir until tender. Drain pasta &
corn; transfer to a large bowl. Cool
corn slightly; cut corn from cob & add to
pasta. Add tomatoes, salt/pepper,
remaining oil & pepper mixture – toss to
combine. Sprinkle with cheese & parsley.
Makes 4 servings.


Apple Cake with Honey Glaze

3 C. diced apples
1/2 C. chopped walnuts
1 tsp. vanilla
1 1/2 tsp. ground cinnamon
3 C. flour
1 tsp. baking soda
1 tsp. salt
2 C. granulated sugar
1 1/4 C. cooking oil
3 eggs

1 C. powdered sugar
2 T. honey
2 T. milk

Preheat oven 325 degrees F.
In large bowl mix together apples,
walnuts, vanilla & cinnamon. In
separate bowl sift together flour,
baking soda & salt. Using an elec.
mixer, beat sugar, oil & eggs in a
large bowl; add in dry ingredients
& beat until completely combined.
Fold in apple mixture.. Lightly
grease a tube or Bundt pan & pour
batter into pan. Bake 1 hour 30
minutes until a toothpick inserted
into middle of cake comes out
clean (if using a dark pan, baking
time might be a little shorter).
Allow cake to fully cool in pan,
about 1 hour, then turn out onto
a plate.
Add all glaze ingredients in a small
bowl; whisk until smooth then
drizzle over cooled cake. Store
covered cake in refrigerator for up
to 3 days.


Crockpot Cabbage Rolls

1 large head cabbage
1 (8 oz) can tomato sauce
3/4 C. quick-cooking rice
1/2 C. chopped green pepper
1/2 C. crushed saltines (about
15 crackers)
1 egg lightly beaten
1 oz. onion soup mix
1 1/2 lb. lean ground beef
1 (46 oz) can V-8 juice
salt, to taste
grated Parmesan cheese (optional)

Cook cabbage in boiling water just until
leaves fall off head; set aside 12 large
leaves for rolls; drain well. (refrigerate
remaining cabbage for another use). Cut
out the thick vein from bottom of each
reserved leaf, making a V-shaped cut;
set aside.
In large bowl mix tomato sauce, rice,
green pepper, cracker crumbs, egg &
soup mix; crumble beef over mixture &
mix well. Beginning at cut end of
leaf  place about 1/3 C. of mixture
on each leaf, overlap cut ends
fold in sides & roll up completely to
enclose filling. Place rolls in a 3 qt
crockpot. Pour V-8 over rolls, cover &
cook on Low 6-7 hours or until filling
reaches 160 degrees F.

(recipe: Crockin’ Moms – Facebook)

Bacon/Cheeseburger Dip

1 lb. ground beef (or turkey)
1 (8 oz) pkg. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz) can (Red Gold) diced tomatoes
with green chiles
1 (6 oz) pkg. real bacon bits, divided
1 tsp. dried parsley

assorted dippers: tortilla chips, crackers,
fresh cut vegetables, etc.

Brown ground beef; drain & place in large
skillet. Over Low heat, stir in cheeses,
tomatoes with juice, bacon bits (reserve
2 T. – garnish). Cook & stir frequently until
all is heated through & well blended. Pour
mixture into 2 qt. crockpot. Cover & cook
on Low 2-3 hours, stirring occasionally.
Stir in parsley & sprinkle top with remaining
bacon bits just before serving.


Granpa’s Party Potaotes
(overnight recipe)

12 medium potatoes, peeled/quartered
2 T. butter
2 T. milk
3/4 tsp. salt
1/4 tsp. pepper
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) carton French onion dip

Place potatoes in large saucepan &
cover with water-bring to boil. Reduce
heat, cover & cook 15-20 minutes until
tender; drain. Mash potatoes with butter,
milk, salt/pepper until smooth. Add
cream cheese & onion dip; mix well. Spread
mixture into greased 2 1/2 qt. baking dish
sprinkle top with paprika. Cover & refrigerate
8 hours or overnight.

Remove from fridge 30 minutes before baking.

Preheat oven 350 degrees F.
Bake, uncovered, 50-60 minutes until heated
through. Serves 12-14


Farmer’s Casserole

6 C. frozen shredded hash browns
1 1/2 C. shredded Cheddar cheese
2 C. diced, cooked ham
1/2 C. sliced green onions
8 large, beaten eggs
2 (12 oz, ea) cans evaporated milk
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven 350 degrees F.
Arrange potatoes in bottom of 9 X 13
dish. Sprinkle top with cheese, ham &
green onion. In a large bowl combine
eggs, milk, salt & pepper; pour over
mixture in pan. Bake 45-55 minutes.

(recipe: Facebook)

Elvis Presley Cake

1 box white cake mix
1 (8 oz) can crushed pineapple
1 C. sugar
1 (8 oz) pkg. cream cheese, softened
3 C. powdered sugar
1 tsp. vanilla
2-3 C. chopped pecans

Preheat oven 350 degrees F.
Prepare cake mix accordging to
pkg. directions. Cool cake in pan
then poke holes in top of cake
using the handle of a wooden
spoon. Boil crushed pineapple
with juice & 1 C. sugar in saucepan;
pour over cooled cake. In large bowl
mix cream cheese, butter & powdered
sugar; add vanilla & chopped nuts. Mix
well then spread on cake.


Easy Russian Chicken

4 chicken breasts (about 2 1/2 lb)
1/4 – 1/2 sweet white onion, cut into
thin strips
1 (8 oz) bottle Russian salad dressing
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. brown sugar

Hot, cooked rice

Preheat oven 400 degrees F.
Spray 9 X 13 pan with nonstick spray. Cut
chicken breasts in half; place in pan. Arrange
onion slices in pan on top of chicken; mix
bottle of Russian dressing with salt & pepper;
mix well & pour over chicken & onions. Sprinkle
top with brown sugar. Cover tightly with aluminum
foil; bake 30 minutes. Uncover & spoon some of the
sauce over each breast. Bake, uncovered, 20 more
minutes until chicken is no longer pink inside &
onions are tender. Remove from oven, cover with
foil & let set 5 minutes before serving over rice.
Serves 4


Spicy Ham & Greens Quiche

1 1/2 tsp. olive oil
1 c. chopped, cooked ham
1/2 (16 oz) bag frozen chopped collard
greens, thawed/drained
1 medium onion, chopped (1/2 C.)
1 1/2 C. shredded Pepper Jack cheese
1 C. milk
2 eggs
1/2 C. Bisquick mix
1/4 tsp. salt

Preheat oven 400 degres F.
Lightly spray 9″ pie plate with nonstick
spray. In large skillet heat oil over
medium-high heat. Cook ham in oil 5
minutes, stirring occasionally until
browned. Stir in greens & onion; cook
5 minutes longer until onion is tender &
liquid is evaporated. Spoon half of mixture
into pie plate. Sprinkle with 3/4 C. cheese;
repeat layers. In medium bowl stir milk,
eggs, Bisquick & salt with fork or whisk
until smooth; pour over greens in plate.
Bake 25-35 minutes until a knife inserted
into center comes out clean. Let stand
10 minutes before serving. Serves 6


Nothing new to report – hope you have
a great day (STAY WARM!);



Published in: on April 21, 2015 at 12:29 pm  Comments (4)  
Tags: , , , ,

Gloomy Day – but that’s OK


After reading the weather report I’m wondering if what they say will really come to pass: 30-60% chance of rain/thunderstorms for the next 3 days. Right now it’s gloomy and a bit windy; last night I came out of church and said: “Smells like rain!” – then I stepped out from under the overhang and it WAS lightly raining! It’s Spring in Michigan and almost anything could happen; looking at Thursdays forecast, it says it’s supposed to get down to a low of 29 degrees F – here in Michigan that ‘could’ mean SNOW! Yep – even in April! (sure hope that doesn’t happen).


Chocolate Pudding Cake

3/4 C. flour
1 C. packed light brown sugar
1/2 C. unsweetened cocoa
powder (not Dutch process)
1/2 tsp. baking soda
kosher salt
2/3 C. buttermilk
1/4 C. vegetable oil
1 tsp. vanilla

vanilla ice cream, for serving

Spray insides of a 2 qt. microwave-
save square baking dish with non-
stick spray. Whisk flour, 1/2 C. brown
sugar, 1/4 C. cocoa powder, baking
soda & 1/2 tsp. salt in large bowl.
Break up some of the larger brown
sugar lumps with your fingers. Make
a well in the center, add buttermilk
& oil & stir until well combined.
Scrape batter into prepared dish
using a rubber spatula, smooth top.
Put 1 C. water in a microwave-safe
2-C. or larger measuring cup. Micro-
wave on High until steaming hot,
2-3 minutes. Add remaining 1/2 C.
brown sugar & 1/4 C. cocoa powder,
vanilla & 1/4 tsp. salt; whisk to
dissolve sugar. Pour mixture over
batter in dish – do not stir in.
Microwave cake on High until top is
mostly set & dry to the touch –
approximately 8 minutes. If cake is
slightly wet in center, that’s OK, it
will continue cooking as it sits. Let
cool at least 30 minutes. When you
cut into cake there will be a gooey
chocolate pudding layer at bottom –
be sure to scoop some with each
serving. Serve cake warm or at
room temperature with ice cream.
Serves 9

Bacon-wrapped Potatoes

1 small onion, thinly sliced
2 medium baking potatoes,
halved lengthwise
4 strips bacon

Preheat oven 325 degrees F.
Layer onion slices on cut sides of
two potato halves; top with other
potato half. Wrap each potato with
two bacon strips & secure with
wooden toothpicks. Place on a lightly
greased baking sheet & bake,
uncovered, 1 hour 20 minutes or until
potato is tender & bacon is crisp.
Discard toothpicks. Serves 2


Baked Potato/Sausage/
Peppers & Onions Csserole

2 tsp. olive oil
2 lb. Italian sausage links, cut
into 2-inch pieces
1/4 C. olive oil
4 large potatoes, peeled/
thickly sliced
2 large green bell peppers, seeded/
cut into wedges
2 large red bell peppers, seeded/
cut into wedges
3 large onions, cut into wedges
1/2 C. white wine
1/2 C. chicken stock
1 tsp. Italian seasoning
salt/pepper, to taste
chopped parsley (optional)

Preheat oven 400 degrees F.
Heat 2 tsp. olive oil in large
skillet over medium heat; cook
& stir sausage until browned.
Transfer cooked sausage to a
large baking dish. Pour 1/4 C.
olive oil into skillet; cook
potatoes, stirring occasionally,
until browned, about 10 minutes.
Place potatoes into baking dish,
leaving some oil. Cook & stir
peppers & onions in hot skillet
until softened, about 5 minutes.
Add vegetables to baking dish.
Pour wine & chicken stock over
vegetables & sausage; sprinkle
with Italian seasoning, salt/
pepper. Gently stir sausage,
potatoes & vegetables together.
Bake 20-25 minutes until hot &
bubbling. Sprinkle top with parsley.
Serves 8


Parmesan-crusted Tilapia

3-4 talapia fillets (thawed &
patted dry with paper towels)
1/4 C. breadcrumbs (or 1/4 C.
crushed Ritz crackers)
1/4 C. grated Parmesan cheese
1 T. Italian seasoning
1 tsp. garlic powder
1 T. lemon juice
garlic powder
olive oil

Preheat oven 450 degrees F.
Combine breadcrumbs, Parmesan,
Italian seasoning & garlic powder
on a plate, mixing well. On a
different plate, pour 1 T. lemon
juice. Working 1 at a time, place
a fillet on plate in lemon juice;
sprinkle with desired amount of
salt/pepper/garlic powder. Turn
fillet over in juice & sprinkle seasoning
on other side. Dredge fillet in Parm.
mixture, patting it all over to coat.
Place in an oiled baking dish; repeat.
Sprinkle a little lemon juice over
fillets & drizzle or spray lightly with
olive oil. Bake 20 minutes until they
easily flake with a fork & edges
are browning. You can add more
Parm. on top if desired. Serves 2

Glazed Sugar Snap Peas

2 T. margarine
1/4 C. finely diced onion
1 tsp. finely minced garlic
1 (16 oz) pkg. frozen sugar snap
3 T. water
2 T. packed brown sugar
1 T. spicy brown mustard (Dijon)
1/8 tsp. salt

Melt margarine in large skillet over
medium-high heat. Add onion &
garlic; cook 2-3 minutes until tender,
stirring occasionally. Add all remaining
ingredients to skillet; reduce heat to
medium & cook 5 minutes until
mixture is hot & peas are tender.
Serves 4 (3/4 C. each)


Cherry Bar Dessert

1 C. butter, softened
2 C. sugar
1 tsp. salt
4 eggs
1 tsp. vanilla
1/4 tsp. almond extract
3 C. flour
2 (21 oz, ea) cans cherry
pie filling

1 C. powdered sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
2-3 T. milk

Preheat oven 350 degrees F.
In large bowl cream butter,
sugar & salt until light & fluffy.
Add eggs, one at a time, beating
well after each addition. Beat in
extracts; gradually add flour. Spread
3 C. batter into greased 15 X 10 X 1
inch baking pan. Spread crust with
pie filling & drop remaining batter by
teaspoonfuls over filling. Bake 30-35
minutes until golden brown. Cool
completely in pan on wire rack.
In small bowl mix powdered sugar,
extracts & enough milk to reach
desired consistency; drizzle over
top. Makes 5 dozen.


Crockpot Beef Stroganoff

2 lb. beef stew meat, cut into 1″
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 C. beef broth
2 tsp. paprika
1 c. sour cream
2 T. flour
1 T. Dijon mustard
1 (16 oz) pkg. egg noodles, uncooked
2 T. chopped fresh parsley (garnish)

Place meat, mushrooms, onions &
garlic in crockpot; add broth &
paprika. Cover & cook on Low 7-8
hours (or High 5 hours). Mix sour
cream, flour & mustard; stir into
crockpot ingredients until blended.
Cook, covered, on Low 15 minutes
longer. Cook noodles per pkg.
directions, omitting salt. Drain noodles,
place in large serving bowl. Add meat
mixture; sprinkle with parsley.
Serves 8

(recipe: Kraft Foods)


Italian Stuffed Shells

1 lb ground beef
1 C. chopped onion
1 garlic clove, minced
2 C. hot water
1 (12 oz) can tomato paste
1 T. beef bouillon granules
1 1/2 tsp. dried oregano
1 egg, lightly beaten
2 C. (16 oz) cottage cheese
2 C. (8 oz) shredded mozzarella
cheese, divided
1/2 C. grated Parmesan cheese
24 jumbo pasta shell noodles,

Preheat oven 350 degrees F.
In large skillet cook beef, onion &
garlic over medium heat until meat
is not longer pink; drain. Stir in water,
tomato paste, bouillon & oregano.
Simmer, uncovered, 30 minutes. In
large bowl combine egg, cottage
cheese, 1 C. mozzarella & 1/2 C.
Parmesan cheese. Stuff cooked
shells with cheese mixture. Grease
a 3 qt. baking dish. Arrange shells
in dish; pour meat sauce over shells.
Cover & bake 30 mintes. Uncover,
sprinkle with remaining mozz. cheese.
Bake 5 minutes longer until cheese
is melted. Serves 6-8.

Cheese Danish Cups

1 (17.3 oz) can refrigerated
buttermilk biscuits
4 oz. cream cheese, softened
1 egg
2 T. sugar

Preheat oven 375 degrees F.
Coat 16 muffin cups with nonstick
spray. Separate each biscuit in
half by gently pulling apart. Place
each biscuit half in a muffin cup &
press against bottom & sides to
form a crust. In medium bowl beat
cream cheese, egg & sugar until
smooth; evenly smooth into crusts.
Bake 10-12 minutes until edges are
golden. Allow to cool slightly then
serve warm. Serves 16


Today, being not very sunny, sort of ‘arranges’ things
to do ‘inside’ – I don’t have any needed errands/trips,
so I’ve decided to start setting up the format for the
next special needs group newsletter (due May 1st).
That’s a task I don’t really relish, but it needs to be
done and, since I’m the Editor/sole person in charge,
etc., guess I’d better ‘GET TO IT!’

There might be some knitting/crocheting going on a
bit later; am still working on the crocheted baby
blanket (Diagonal Box Stitch pattern) and started
knitting the next batch of baby hats for the local
hospital. I think it’s kind of ‘cute’ – I deliver a batch
and think to myself “Maybe I’ll just drop this project” –
right about that time I get a very nice greeting card
from the hospital signed by all the doctors & nurses
in both the Infant Neonatal and regular Newborn
departments and, of course you know, that spurs
me on to knitting more (great psychology on their
part, eh?). Think I’m up to around 650 or so turned
in – I love a good challenge (I challenge myself to see
how far I can go – Yep, I’m nuts! – TOLD YA!!!) hehehe

Hope you find something to do today that either
needs doing or pleases you when/while you’re doing
it. Take a little time out for yourself: a quick nap, a nice
warm cup of coffee/tea/cocoa/?, a tiny bit ‘o chocolate,
you get the idea. You are WORTH IT! Remember THAT!



Gorgeous Weather! YES!


Did a few quick errands earlier then decided that since it’s almost 70 degrees outside, I’d take my knitting out to the picnic table and ENJOY the weather; knitted & finished a premie baby hat – just enough time for me in the sun. (Since I’m fair skinned & a red head, I can’t really tolerate a lot of sun). The birds were chirping, squirrels cracking nuts in the trees (you can hear them), planes flying over in a lovely blue cloudless sky – you don’t get a better day than this!


Flourless Peanut Butter Cookies
(makes 18 cookies)

1 C. natural peanut butter
1 C. sugar
1 tsp vanilla
1 large egg, lightly beaten
coarse sea salt (for sprinkling)

Preheat oven 350 degrees F.
Place oven racks in upper & lower
third of oven. In medium bowl mix
peanut butter, sugar, vanilla & egg
until well combined. Spoon 1 T.
mixture about 1 inch apart on
ungreased cookie sheet; flatten
with tines of a fork, making a
crosshatch pattern – sprinkle
coarse salt on top of cookies.
Bake about 10 minutes, until
golden around edges, switching
position of sheets halfway
through baking. Transfer to wire
racks to cool, repeat with remaining



Lumberjack Casserole

1 lb. ground beef
1 large onion, diced
5 medium potatoes, cut into 1″
1 1/2 tsp. minced garlic (about 1
large clove)
1 (15 oz) can stewed tomatoes
1 (16 oz) can kidney beans,
1 can cream of mushroom soup
1/2 tsp. oregano
1/4 tsp. black pepper
1 tsp. kosher salt
1 1/2 C. grated cheese: Monterrey
Jack or Cheddar

Brown ground beef in skillet; drain &
place in crockpot. Pour tomatoes with
juice into a medium bowl; smash a little
using potato masher; add to crockpot.
Add rest of ingredients (except cheese)
stir to mix well. Cover & cook on Low 8
hours, or High 4 hours. Sprinkle top
with cheese & cook 1 hour more,
covered. Serves 6-8


Chicken Tortilla Stack

1/2 C. vegetable oil
6 (8 inch) flour tortillas
1 C. sour cream
3/4 tsp. hot pepper sauce
1/2 tsp. dry fajita seasoning
2 1/2 C. shredded, cooked chicken
4 C. (16 oz) shredded Colby-Jack
cheese blend
6 green onions, chopped
1 1/2 T. butter, melted

Preheat oven 400 degrees F.
Spray large rimmed baking sheet
with nonstick spray. In large skillet
heat oil over medium-high heat.
Fry tortillas one at a time 10-15
seconds until golden; drain well
on paper towels. In medium bowl
combine sour cream, hot sauce &
fajita seasoning; mix well. Place
1 tortilla on prepared baking sheet
then spread 1 T. sour cream mixture
over top. Sprinkle with 1/2 C. shredded
chicken, 3/4 C. cheese & 1 chopped
green onion. Place a tortilla on top &
repeat layers 4 more times, ending
with a plain tortilla on top – reserve
remaining sour cream mixture. Brush
tops & sides of tortilla stack with
melted butter then cover tightly
with foil & bake 25 minutes. Remove
foil & place on a serving plate. Spread
top tortilla with remaining sour cream
mixture & top with remaining chopped
green onions. Cut into wedges & serve
immediately. Serves 4


Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish, well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. ground black pepper
paprika, for sprinkling

In large pot of boiling water
cook macaroni 7-9 minutes just
until tender; drain & rinse well.
Let cool. In large bowl combine
cooled macaroni with remaining
ingredients (except paprika); mix
well & sprinkle with paprika on
top. Cover & refrigerate 1 hour
before serving.

Note; you may need to add a
little more mayonnaise to
moisten before serving


Layered Coconut-Chocolate Bars

2 (4 oz, ea) pkg. semi-sweet chocolate,
3/4 C. butter, divided
1 1/2 C. graham cracker crumbs
2/3 C. finely chopped walnuts
1 (7 oz) pkg flake coconut (2 2/3 C.)
1 (8 oz) pkg. cream cheese, softened
1/2 C. cold milk
1 (3.4 oz) pkg. vanilla instant pudding

Line 9 X 13″ pan with foil with ends of
foil extending over sides; spray with
nonstick spray. Microwave 5 oz. chocolate
& 1/2 C. butter in medium microwaveable
bowl on High 2 minutes or until butter is
melted; stir until chocolate is completely
melted & mixture is well blended. Stir in
graham cracker crumbs, nuts & 1 C.
coconut; press onto bottom of prepared
pan. Refrigerate 15 minutes.
Beat cream cheese using mixer, until creamy.
Gradually add milk, beating well after each
addition. Add dry pudding mix, beat 2
minutes (mixture will be stiff). Stir in 1 C.
remaining coconut; spread over chocolate
layer in pan. Microwave remaining butter &
chocolate in microwaveable bowl 1 minute
until butter is melted; stir until chocolate
is completely melted & mixture is well-
blended; pour over pudding layer. Tilt pan
to evenly cover pudding layer; sprinkle
top with remaining coconut. Refrigerate
2 hours or until firm. Use foil handles to
lift dessert from p an before cutting into
bars. Makes 36 bars.

How to toast coconut:
Heat oven 350 degrees F. Spread coconut
in shallow pan; bake 7-10 minutes until
lightly browned, stirring frequently. (OR)
spread in microwaveable pie plate. Micro-
wave on High 3 minutes until lightly
browned, stirring every minute. Watch
carefully as coconut can easily burn.

(recipe: kraft recipes)

Crockpot Pineapple Baked Beans

1 (28 oz) can pork & beans
1 (15 oz) can pineapple tidbits, drained
1/2 C. brown sugar
14 oz. ketchup
2 T. Worcestershire sauce
1 T. soy sauce

Combine all ingredients in crockpot;
cook on Low 3-5 hours.


Ham & Potato Breakfast Casserole

3 C. milk
1/4 C. butter
1 box julienne cheesy potatoes
1/4 tsp. ground pepper
3 C. ham, cooked/diced
1/4 C. green onions, sliced
1 C. tomatoes, diced
1 C. Bisquick mix
4 eggs, slightly beaten
2 C. shredded Cheddar cheese, divided
(optional: sliced green onions & black
pepper as toppers/garnish)

Preheat oven 375 degrees F.
Heat milk & butter just until it starts to
boil, in large pot over medium heat. Remove
from heat & whisk in cheese sauce packet
from potato box, and black pepper. Stir in
ham, green onions, tomatoes & julienne
potatoes. Stir in Bisquick, eggs & 1 C. cheese.
Pour mixture into greased 9 X 13″ baking pan.
Sprinkle top with 1 C. shredded cheese. Bake
35-40 minutes. Serves 8-10


Upside-down Apple Pie

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

Preheat oven 375 degrees F.
Coat a deep-dish pie plate with nonstick
spray; line with waxed paper. Coat waxed
paper with nonstick spray. In small bowl
combine 4 T. butter, brown sugar & nuts;
mix well & spread evenly on bottom of
pie plate. Unroll 1 pie crust & place in
pie plate, pressing crust firmly against
nut mixture & sides of pan; 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 – trim & fold
edges together to seal. Using a knife,
cut four 1 inch slits in top crust. Bake
1 to 1 1/4 hours until crust is golden.
Carefully loosen waxed paper around rim
& invert pie plate 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.

To make baking a little ‘cleaner’,
positing a baking sheet on bottom
oven rack to catch any juices that may
leak from pie while baking.



One of my trips today was to the library where
I picked up more of the ‘alphabet series’ books
by Sue Grafton (I’m working my way through:
now I’m going on Q,R & S!); she writes rather
humerous murder/mystery novels – I enjoy her
main character’s quirkiness!

Hope the weather where you are is as
lovely as we’re enjoying here in mid-
Michigan (we’re supposed to get rain
steady for the next 4-5 days, which is
why I decided it was time to get out in
the sun while I could!)

Have a great day;



You can tell it’s Spring!


We have cardinals and robins flying/chasing each other – it’s mating season. The other evening I was almost home (driving in my car) when the car next to me suddenly hit their brakes; I wondered why then I saw what I thought was a dog, only to realize it was 2 DEER running across my road (remember I live on a 5 lane HIGHWAY – speed limit there 45 MPH!) – I hit my brakes, too – this was around 9:25 p.m., totally dark by then. Ah, yes – Spring! Lots of daffodils opening in my yard as well as “Star of Bethlehem”, some hyacinth and pretty soon, tulips – I love this season!


Fresh Broccoli-Cauliflower Salad

1/2 C. red onion, sliced
1/2 C. diced carrots (cooked)
1/2 yellow bell pepper cut into slices
1 tomato, diced
2 C. cauliflower, cut into small pieces
2 C. broccoli, cut into small pieces
1/2 C. chopped celery
2 C. mayonnaise
1/4 C. sugar
1/4 C. Parmesan cheese
2 tsp. vinegar
1/4 tsp. salt

In large bowl toss cauliflower, broccoli,
celery, onion, carrots, pepper & tomato.
In medium bowl combine mayonnaise,
sugar, Parmesan cheese, vinegar & salt;
mix well & pour over salad – toss to coat
& serve.


Bacon-wrapped Stuffed Chicken

8 chicken thighs, boneless
1 lb. bacon
4 oz. cream cheese
1/2 C. shredded Cheddar cheese
1/2 C. sour cream
2 C. cooked rice
1-2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. chopped parsley
1 tsp. black pepper
8 wooden toothpicks

Preheat oven 375 degrees F.
Place cream cheese in glass bowl &
microwave 15 seconds, just until
softened. Add sour cream, shredded
cheese, paprika, parsley, garlic, dash
salt/pepper & mix well. Add rice &
mix again; set aside.
Lay chicken thighs on a cutting board
& season with salt & pepper. Spoon
cheesy rice mixture onto each thigh
& roll up. Wrap each thigh with 2 slices
of bacon & secure with toothpicks,
if needed. Place thighs on a shallow
baking dish & bake, uncovered, 35
Turn oven heat up to 500 degrees F.
Cook thighs 10 more minutes until
bacon is browned & crisp. Remove from
oven & plate immediately. (If you are
leaving in baking dish, make sure to
drain grease.)


Apple Pie Tacos

4 apples, peeled/sliced
1/2 C. sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. water
flour tortillas (6″)
oil for frying tortillas

1/2 C. sugar/cinnamon mixture
whipped cream

Place apples, sugar, cinnamon,
nutmeg & water in a saucepan;
stir until well blended. Cover & cook
on medium heat stirring frequently
10 minutes until apples are semi-soft.
If needed, thicken sauce using 1 T.
cornstarch to 3-4 T. of water;  mix
into sauce & stir until thickened.
Heat oil in a skillet on medium heat.
Hold tortilla folded in half, place
folded bottom of tortilla in oil for a
few seconds, then lay it on one side
until browned – repeat with other
side. Remove from oil & sprinkle with
sugar-cinnamon mixture. Fill taco
shells with apple pie mixture &
top with whipped cream. Sprinkle a
little more sugar-cinnamon mixture
on top.

(recipe: Mike Suddaby-Facebook)

Grape Salad

2 lb. green seedless grapes
2 lb. red seedless grapes
1 C. pecans
1 C. packed brown sugar
1 tsp. vanilla
1/2 C. granulated sugar
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container sour cream

Slice grapes in half; in large bowl gently
fold all ingredients together. Serves 12

(recipe: Sports Mom Survival Guide)

8-Layer Casserole

1/2 lb. ground beef
2 T. imitation bacon bits
1 small onion, chopped
1 small can tomato sauce
1/2 C. water
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground black pepper
2/3 C. long-grain rice
1 can whole kernel corn, drained
1/2 C. chopped green bell pepper

Crumble ground beef evenly over
bottom of crockpot; sprinkle with
bacon bits, then onion. In medium bowl,
combine tomato sauce, water, chili
powder, salt/pepper & pour half over
beef & onion layers. Sprinkle rice
evenly over top, then corn. Top with
remaining tomato sauce mixture, then
bell pepper. Cover & cook on Low 5 hours
until rice is tender. Serves 4


Ham & Cheese Stuff ‘n Puff

5 eggs
1 C. milk
1/2 C. sour cream
1 (10 oz) pkg. frozen chopped
broccoli, thawed/drained
1 (6 oz) pkg. stuffing mix for chicken
1 1/2 pkg (6 oz, ea) smoked ham,
chopped (Oscar Mayer)
1 C. shredded Cheddar cheese,

Preheat oven 375 degrees F.
Whisk eggs, milk & sour cream in large
bowl until blended. Add broccoli,
stuffing mix, ham & 1/2 C. cheese;
mix lightly. Pour into 2 qt. casserole
dish* sprayed with nonstick spray; cover
loosely with foil. Bake 1 hour until
heated through; sprinkle top with
remaining cheese & bake, uncovered,
5 minutes longer or until melted. Serve
immediately. Serves 6

*can be prepared using a 9″ pie plate.

(recipe: kraft

Crockpot ‘Kickin’ Chicken Stew

2 baking potatoes (about 1 1/2 lb),
peeled/cut into chunks (3 1/2 C.)
1 (10 oz) pkg. frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled & cut into chunks
(1 C.)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz) jar salsa (your choice)
2 tsp. kosher salt
1 tsp. chile powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast,
halved (about 1 lb)
4 skinless boneless chicken thighs
(about 10.5 oz)
2 1/2 C. chicken broth
4 (6 inch) fresh corn tortillas, cut
into strips

Place cut potatoes, corn, celery,
carrots, onion & garlic in crockpot.Stir
in salsa, salt, cumin, chile powder &
pepper. Place chicken evenly over
vegetables & pour chicken broth over
all. Cover & cook on High 4 hours.
Transfer cooked chicken to a plate &
shred into bite-sized chunks using 2 forks;
return chicken to crockpot. Mix tortilla
strips into stew. Serve warm.

Note; poster said she topped each
bowl with shredded cheese, cut up
avocado chunks & cilantro.


Triple Citrus Chicken

4 boneless skinless chicken breasts
1 C. orange juice
2 T. granulated sugar
1/8 tsp. salt
2 tsp. cornstarch
1 T. water
1 large orange, peeled/cut into
1 T. lemon zest
1 tsp. lime zest

Spray large skillet with nonstick
spray; add chicken & cook over
high heat 6-8 minutes per side
until browned, turning once.
In small saucepan, combine
orange juice, sugar & salt over
medium heat; bring to boil then
whisk in cornstarch mixed with
water. Cook until mixture thickens.
Pour sauce over chicken; add
orange segments & cook over
medium heat 8-10 minutes until
chicken juices run clear. Stir in
lemon & lime zests & serve.
Serves 4


Quick Tomato Tortellini Soup

1 (9 oz) pkg. refrigerated cheese tortellini
2 (10 3/4 oz, ea) cans tomato soup,
2 C. vegetable broth
2 C. milk
2 C. Half & Half
1/2 C. chopped oil-packed sun-dried
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 C. shredded Parmesan cheese
(additional Parm cheese, optional)

Cook tortellini accordg to pkg. directions.
In Dutch oven, combine soup, broth, milk,
cream, tomatoes & seasoning; heat
through, stirring frequently. Drain tortellini
& carefully add to soup. Stir in cheese. Sprinkle
each serivng with additional cheese, if desired.
Makes 10 servings (2 1/2 quarts)


Chocolate Ooey-Gooey Bars

1 pkg. brownie mix* (makes
8″ X 8″ pan)
ingredients called for to make
brownies (on box)
1 (7 oz) jar marshmallow cream
1 1/2 T. butter
3 C. miniature marshmallows
3 c. chocolate crispy rice cereal
(poster used Cocoa Pebbles)

Prepare box of brownie mix.
Remove brownies from oven & put
spoonfuls of marshmallow cream
on top. Allow marsh. cream to heat
& spread out.

Microwave butter 20 seconds in
large bowl until melted. Add
mini marshmallows & stir to coat;
microwave 45 seconds & stir until
smooth – if marshmallows aren’t
completely melted, microwave an
additional 30 seconds. Mix in
crispy rice cereal. Carefully spread
marshmallow cream out evenly.

Drop choc. crispy rice mixture by
large spoonfuls over marshmallow
cream layer & carefully spread out
evenly. (Poster said she put a large
plastic baggie on her hand, buttered
the bag on the outside & used that
to gently spread it out & pat it
Allow bars to cool & set before
cutting into squares. Makes 16

*Poster used Betty Crocker Supreme
Triple Chunk brownie mix

Note: These bars spread out once
they are cut, so you might want to
wait to cut them until just before

Our weather has been “Spring-Gorgeous”
lately – mid to high 60’s (YAY!). I can’t say
that I’ve really taken advantage of it, though,
went grocery shopping yesterday then drove
to pick up grandson at his bus stop. We had
him for about 4 hours during which we played
MULTIPLE games of “Goofy Golf Machine”
which he loves (lets just say Grandma won
ONCE!). I love his enthusiasm and frankness
(sometimes!) I made broiled BBQ’d country
spare ribs and baked potatoes for dinner. Now,
mind you, this is the son of my oldest son –
the Executive Chef. I fixed his plate and put it
in front of him; first comment: “This plate is a
little sloppy don’t you think? ” (to which I stated:
I’M not the Executive Chef here – your Dad is –
I just cook it and put it on the plate!” (he’s used
to the ‘keep the plates neat” school of thinking,
I guess) Next question: “Why did you use so much
butter on my potato?” (Hmmmmm), next
“Why is this meat so chewy?” to which I answered
(in my Grandmotherly way)
” UGH!!! Love the kid, BUT . . .sigh.

Hope you’re having a great day!



PS: Gas prices here yesterday:
$2.36/9 for Clark (cheapest).

Doin’ the ‘Happy Dance’!


This is the shawl I decided to order (instead of knit, myself) Found it on Etsy (crafting site – very happy with how it looks (except for the two stripes, that’s almost exactly what the one I was knitting would look like, finished! It’s being shipped from New York, so it’s also “Made in the USA!” – like I said, Doin’ the Happy Dance!”

dancing woman

Yesterday was a bit of a rush for most of the day – church (leave a little early to drive to Special Needs fund-raiser luncheon), serve food at luncheon, come home & chill for about 1 1/2 hours, then back to church for choir practice & evening church/communion/congregational business meeting – FINALLY home to get into jammies & crash in front of the TV! Lately Masterpiece (channel/company) has been featuring several of my favorite programs: “Call the Midwife”, “Mr. Selfridge” and a new one about Sir Thomas Cromwell: “Wolfhall”. I find Wolfhall a bit slow/dull but got interested in the characters (not too fond of how they portray King Henry/Anne Boleyn, etc. but they were not very nice people to start with!


Cheesy Ham Pot Pie

1/4 C. butter
1/4 C. flour
2 1/2 C. milk
1 C. chicken broth
1 (4.6 oz) box julienne cheesy
1 C. frozen corn
1 C. frozen carrots
2 refrigerated pie crusts
2 C. ham, cooked/diced

Preheat oven 400 degrees F.
Melt butter in large pot over
medium heat. Whisk in flour & cook
30-60 seconds; add milk & broth.
Whisk in cheese sauce from potato
box. Stir in julienne potatoes.
Cook over medium heat 6-8
minutes, stirring often, until
thickened. Stir in ham & frozen
veggies; spread mixture into
greased 9 X 13″ pan; cover top
with pie crusts. Poke holes in
crust & bake 40-45 minutes until
golden. Note; if you want a more
golden crust, you can brush the
crust with an egg wash.
Serves 8-10


Puffed Pancake Brunch Casserole

1/2 C. butter
2 C. Bisquick mix
2 C. milk
8 eggs
1 C. shredded Swiss cheese (4 oz)
3 C. cooked ham, cubed
1 (2.1 oz) pkg. precooked bacon,
2 C. (8 oz) shredded Cheddar cheese
1/4 tsp. salt
1/4 tsp. ground mustard
dash ground nutmeg

Preheat oven 375 degrees F.
Spray 9 X 13″ baking pan with nonstick
spray. Place butter in dish, place in
oven until melted, about 10 minutes. In
medium bowl, mix Bisquick, 1 C. milk &
2 eggs using whisk until tiny lumps remain.
Pour over butter in baking dish. Layer with
Swiss cheese, ham, bacon & Cheddar cheese.
In large bowl mix remaining milk, 6 eggs,
salt/mustard & nutmeg; pour over casserole.
Bake, uncovered, 35-40 minutes until golden
brown. Let stand 10 minutes before serving.
Serves 10


Cheesy Chicken Salad Stuffed Peppers

8 bell peppers, any color
1 1/2 C. frozen cooked diced chicken
1 (8-10 oz) pkg. frozen rice pilaf (white
or brown rice) thawed slightly
1 c. shredded Monterey Jack cheese
1/2 C. slivered almonds
1/2 C. mayonnaise
2 T. freshly squeezed lemon juice
1/2 tsp. dried tarragon
1 C. crushed potato chips

Preheat oven 350 degrees F.
Wash & cut stem off each pepper; core &
remove all seeds. In large bowl combine
chicken, rice pilaf, cheese, almonds, mayo,
lemon juice & tarragon; stir well to mix.
Evenly fill each pepper with mixture; place
on ungreased baking sheet. Sprinkle each
pepper with crushed potato chips. Bake
35-40 minutes until lightly browned. Serve
immediately. Serves 8


Italian Layer Bake

1 (8 oz) tube refrigerated
crescent rolls
8 slices deli turkey (about 1/2 lb.)
8 slices deli ham (about 1/2 lb)
12 slices deli hard salami (about 1/2 lb)
8 slices Swiss cheese (about 1/2 lb)
1 (12 oz) jar roasted peppers, drained
4 eggs, beaten

Preheat oven 350 degrees F.
Unroll crescent roll dough without
separating triangles. Separate dough into
2 squares along center cut line. Place 1
square of dough into a 8″ square baking
dish; using fingertips, press dough to
fit bottom of dish. Layer with half turkey,
ham, salami, Swiss cheese & roasted
peppers. Pour half beaten eggs over
peppers & repeat layers with remaining
meats/cheese & peppers. Place remaining
square dough over peppers; pour remaining
eggs over dough & cover lightly with foil.
Bake 20 minutes; remove foil & bake an
additional 20-22 minutes until golden
& heated through. Let cool 15-20 minutes
then cut & serve. Serves 6


Hot Fudge Pudding Cake

1 1/4 C. granulated sugar, divided
1 C. flour
1/2 C. cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1/3 C. unsalted butter, melted
1 1/2 tsp. vanilla
1/2 C. packed brown sugar
1 1/4 C. hot water

vanilla ice cream, if desired,
for serving

Preheat oven 350 degrees F. Heat a
pot of water to very hot (just under
a ‘simmer’). In bowl of standard
mixer, combine 3/4 C. gran. sugar, flour,
1/4 C. cocoa, baking powder & salt. Stir
in milk, melted butter & vanilla; mix
until smooth. Pour batter into a lightly
greased 2 qt. casserole dish or a 9″ square
baking pan (if it’s not non-stick, you don’t
have to grease it) spread batter evenly. In
small bowl stir together remaining 1/4 C.
gran. sugar, brown sugar, remaining 1/4 C.
cocoa; mix well. Sprinkle mixture evenly
over batter in pan. Pour hot water over
top – do not stir. Bake 35-40 minutes if
using a dish, or 30-35 if using the 9″ X 9″
pan until center is almost set. Remove
dish from oven & allow to stand 15 minutes.
Spoon cake into individual serving bowls,
making sure to spoon fudgy sauce from
bottom of pan over top of cake. Top with
a scoop of vanilla ice cream, if desired &
serve immediately. Makes 8 servings.


Tuna Melt Casserole

1 (16 oz) pkg. corkscrew macaroni*
2 T. butter
2 T. flour
1 tsp. salt
1/4 tsp. ground black pepper
3 C. milk
2 C. shredded Swiss cheese,
3 (6 oz, ea) cans tuna, drained/
2 tomatoes, cut into 1/4″ thick slices

Preheat oven 400 degrees F.
Spray a 9″ X 13″ baking dish with
nonstick spray. In large saucepan of
boiling salted water, cook pasta 7
minutes or until al dente; drain well &
return to pot – set aside. In medium
saucepan over Low heat, melt butter.
STir in flour, salt/pepper & cook 1
minute, stirring constantly. Gradually
stir in milk. Increase heat to medium-high
& cook until mixture thickens, stirring
occasionally. Remove pan from heat; add
1 1/2 C. cheese, stir until melted. Add
cheese sauce & tuna to pasta in pot; toss
until evenly mixed. Transfer mixture to
prepared baking dish. Arrange tomato
slices on top, overlapping if necessary.
Sprinkle top with remaining cheese. Cover
with foil & bake 20 minutes. Remove foil
& bake an additional 10-15 minutes until
hot & bubbly. Serves 6

*can also use elbow or shell macaroni


Strawberries & Cream Bars

1 (1 lb 5 oz) pouch Betty Crocker
sugar cookie mix
1/2 C. butter, softened
1 large egg

1 C. white chocolate chips
1 (8 oz) pkg. cream cheese,

3 C. sliced fresh strawberries
1/2 C. granulated sugar
2 T. cornstarch
1/3 C. water

Preheat oven 350 degrees F.
Spray bottom of 9 X 13 pan with
nonstick spray. In large bowl, mix
together cookie mix, butter & egg
until dough forms. Press dough into
bottom of prepared pan. Bake 15-20
minutes or until light brown. Remove
from oven & let cool completely

In small microwaveable bowl, microwave
white choc. chips 45-60 seconds or until
chips are melted; stir until smooth. In
medium bowl, beat cream cheese with
elec. mixer until smooth. Stir in melted
chips & spread this mixture evenly over
cooled sugar cookie crust. Refrigerate
while making topping.
In small bowl, crush 1 C. strawberries. In
2 qt. saucepan, add crushed strawberries,
sugar, cornstarch & water; cook over
medium heat, stirring constantly, until
mixture boils & thickens. Remove from
heat & let cool 10 minutes. Gently fold
in remaining strawberries & spoon over
filling. Cover & refrigerate 1 hour or until


Our weather is finally into SPRING – yesterday
was just gorgeous with lots of sun and up to
66 degrees!  Just looked up our weather report
for today – 70% chance of thunderstorms and
high of 69/30% chance of thunderstorms tonight,
Low 40 degrees F – oh well, it’s Spring and we need
the rain for the flowers!

Hope you have a GREAT day today! Remember to
take a little time to enjoy your day, stop and rest –
take in a few deep breaths and remember to thank
the Lord for your life, your health (whatever it is)
and your safety; just looking at the blue skies,
blooming flowers/plants and God’s creation makes
me very grateful He is in control, not me. Whatever
comes, He already knew about it and will gently
guide me through it.

Psalm 28:7
“The Lord is my strength and my
shield; my heart trusted in Him and
I am helped; therefore my heart
greatly rejoices and with my song
I will praise Him.”



Published in: on April 13, 2015 at 9:04 am  Comments (1)  
Tags: , , , ,

Some days –


you just have to know when to ‘cut your losses’, so to speak. I’ve been steadily working (knitting) on the shawl I started last year for my costume for “Log Cabin Days” this coming June – it’s a little less than half done. I have NO idea why I chose such tiny/thin yarn and such a small needle (size 1) – just knitting one row takes about 10-15 minutes – very frustrating. I find myself avoiding working on it; I think I’ve finally come to a decision: scrap it and find one (already made)! There is a wonderful site for all things hand made (whether they be jewelry, clothing, pottery, etc.):

I’ve been perusing knit & crocheted shawls this morning – just to give you an idea, JUST under crocheted shawls there are 16,744 to chose from! I think I’ve narrowed it down a bit to maybe about 5 so far – I want it to be light (we’re talking end of June), maybe cream/gold/shades of green for possible colors and either a triangle or long rectangle – something that will cover my back & shoulders. It gets really chilly early morning in June (each year I take a sweater) this year I will be wearing my costume and I’ll need to be warm AND sort of stay in character (so to speak). There is a seller on Etsy from Russia who makes gorgeous shawls for really reasonable prices (even WITH shipping/handling!) – right now I’m putting my choices under ‘favorites’ and will go back later and re-visit them to make a decision. I’ve gone through all the knit shawls (up to $50.00) and I’m up to page 19 on the crocheted ones (lots more to go) – we’ll see where this takes me. I love knitting but when it really bugs me, it’s time to make a change; it was a great idea LAST YEAR (before I knew just how long this would take to finish!). I’d rather dump the project and go on to something I ENJOY working on!


Creamy Ham & Penne Pasta

8 oz. dry penne pasta, uncooked
1/2 C. frozen green peas
1 (10 oz) can Ro*Tel mild diced
tomatoes & green chilies, undrained
1 (8 oz) pkg. cream cheese, cubed
1/2 C. shredded sharp Cheddar cheese
3/4 C. chopped fully cooked lean ham

Cook pasta accordg. to pkg. directions,
omitting salt. Add peas last 2 minutes
of cooking time; drain – set aside &
keep warm. In pan used for pasta,
combine all remaining ingredients &
cook, stirring, over medium heat
until cheese melts & mixture is bubbly.
Stir in pasta & peas – serve. Serves 4
(1 1/3 C. each)


Glazed Carrots & Pineapple

2 C. baby carrots
1 (20 oz) can pineapple chunks or
4 tsp. cornstarch
1/2 tsp. ground cinnamon
1/2 C. packed brown sugar
1 T. butter
black pepper

Boil carrots in medium saucepan
until crisp-tender; drain. Combine
a small amount of pineapple juice
from can & cornstarch until mixed
well. Pour rest of juice into saucepan.
Add cinnamon, brown sugar, butter &
black pepper; bring to boil. Add corn-
starch mixture & cook, stirring, 3
minutes until thickened. Stir in carrots &
pineapple; heat through.


Cracker Barrel Hash Brown Casserole

2 lb. frozen hash browns
1/2 C. margarine or butter, melted
1 (10 1/4 oz) can cream of chicken soup
1 pint sour cream
1/2 C. onion, peeled/chopped
2 C. Cheddar cheese, grated
1 tsp. salt
1/4 tsp. pepper

Preheat oven 350 degrees F.
Spray 11 X 14″ baking disn with
nonstick spray. Mix ingredients; place in
prepared pan. Bake 45 minutes until
brown on top. Serves 10-12


Spinach/Feta Stuffed Chicken Breasts

4 chicken breasts
1 T. instant minced garlic
2 T. olive oil
1 (16 oz) bag frozen spinach
1 C. feta cheese
2 C. seasoned bread crumbs
1/2 C. butter, melted

Preheat oven 350 degrees F.
2 Methods for preparing breasts:
(1) slice 2 thick breasts in half &
make 4 or-
(2) Pound 4 breasts until thin & wide

Cook spinach in garlic & oil in saucepan
until cooked. Add feta & mix well. Divide
spinach mixture between breasts (you
might have a little leftover). Wrap
chicken around spinach & secure with
a toothpick. Roll each wrapped breast
in bread crumbs until well coated. Place
in glass baking dish; pour butter over
chicken. Bake 30 minutes. Serves 4

NOTE: Poster says she just usually serves
the leftover spinach mixture along with
the chicken breasts.


3-Ingredient Pork Chops & Gravy

4-6 pork chops (or as many as
you need)
1-2 cans golden mushroom soup
(depending on
how much gravy you want)
a dash of black pepper

Place pork chops in crockpot,
add soups. Cook on Low 7-8 hours.
Serve gravy over chops &
potatoes, rice or cooked noodles.
Serves 4-6


Taco Soup

2 lb. ground beef
1 medium yellow onion, chopped
2 (15 oz, ea) cans stewed tomatoes
1 (10 oz) can Ro*Tel tomatoes
1 (14 oz) can pinto beans, rinsed/
1 (14 oz) can ranch-style beans
1 (14 oz) can whole kernel corn
2 C. chicken or vegetable broth
1 C. water

shredded cheese
crumbled tortilla chips

Brown ground beef in large soup pot
with salt/pepper, chopped onions &
garlic powder; drain. Place rest of
ingredients into pot & cook 1 hour.
Top each serving with shredded
cheese & crumbled tortilla chips.

(recipe: Mike Suddaby-Facebook)

Lemon Cream Cheese Bars

2 C. flour
1/2 C. powdered sugar
1 C. (2 sticks) butter, softened
1 (8 oz) pkg. cream cheese, room
2 large eggs
1 (5 oz) can evaporated milk
1/2 C. granulated sugar
1 T. flour
1 T. lemon juice
2 tsp. grated lemon peel
1 tsp. yellow food coloring (optional)
1 C. sour cream

extra powdered sugar for

Preheat oven 350 degrees F.
Combine flour & powdered sugar in
medium bowl; cut in butter using
pastry blender or two knives, until
crumbly. Press onto bottom &
1 inch up sides of a ungreased
9 X 13″ baking dish. Bake 25 minutes.
Place cream cheese, eggs, evap. milk,
gran. sugar, flour, lemon juice, lemon
peel & food coloring in a blender; cover
& blend until smooth – pour into
partially baked crust. Bake an additional
15 minutes utnil set. Cool in pan on
wire rack. Spread sour cream over top,
sprinkle powdered sugar over top &
refrigerate. Cut into bars.

(recipe: Mike Suddaby- Facebook)

Asparagus-Potato Brunch Bake

1 T. butter or margarine
1 C. sliced green onions
8 eggs
1/2 C. milk
3 C. frozen Southern-style diced has
brown potatoes (from 32 oz bag),
2 C. chopped, cooked ham
1 (9 oz) box frozen asparagus cuts,
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Grease or spray 9 X 13″ baking pan
with nonstick spray. In large skillet
over medium heat melt butter. Cook
onions in butter 2-3 minutes stirring
occasionally, until tender. In large bowl
mix eggs & milk until blended; stir in
cooked onions, potatoes, ham &
asparagus; pour into baking dish; top
with cheese. Bake 30-35 minutes until
set. Season to taste with salt/ pepper.
Serves 8

NOTE: Can be covered & refrigerated up
to 24 hours before baking. Uncover, bake
40-45 minutes until set.


Easy Layered Salad

4 C. mixed salad greens
2 tomatoes, chopped (about 2 C.)
1 (8 oz) pkg. shredded Cheddar cheese,
1 C. frozen peas, thawed
3 hard-cooked eggs, sliced
2 C. cubed cooked ham or turkey
1/2 C. chopped red onion
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. dill weed
1/2 tsp. ground mustard

Place salad greens in bottom of large
serving bowl; layer tomatoes, 1 C.
cheese, peas, eggs, ham & onion over
greens. Mix mayonnaise, sour cream,
dill & ground mustard in medium bowl
until well blended; spread evenly over
salad; cover. Refrigerate at least 1 hour
or overnight until ready to serve. Sprinkle
top with remaining cheese just before


Cinnamon Doughnut Muffins

1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1 egg
3/4 C. milk
1 tsp. vanilla
3/4 C. sugar
1/3 C. butter, melted

4 T. butter, melted
1/2 C. sugar
3/4 tsp. cinnamon

Preheat oven 350 degrees F.
In medium bowl mix flour, baking powder,
salt, nutmeg & cinnamon; mix with fork
to combine. In small bowl whisk egg until
fluffy. In small bowl pour milk; add egg &
1 tsp. vanilla; whisk together. Add 3/4 C.
sugar; mix with fork. Pour melted butter
into sugar mixture; whisk to combine;
pour wet ingredients into dry; mix together
just until combined (batter will be a bit
lumpy). Line a muffin tin with paper liners;
pour batter into liners, a little more than
1/2 full. Bake 20-25 minutes until a toothpick
inserted into center comes out clean. Using
two small bowls, place melted butter in one,
mix sugar & cinnamon in the other. While
muffins are still warm dip tops into butter
and then into sugar/cinnamon mixture.
Makes 12 muffins


Our weather is back to being Michigan-Spring:
we’re into the 50’s, sunny & clear with light
breezes. I spotted my hyacinth blooming as
well as the last days of the crocus. Pretty
soon there will be tulips, daffodils and
narcissus – Oh, and forsythia! I just LOVE
this time of year – everything is so FRESH!

Hope you’re having a good day – remember
to take a little time for yourself – you’re
worth it!