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)  
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One CommentLeave a comment

  1. So now the costume is complete and you (like me with my clown outfit) will create The character that lived in that era. Good work Lady Jane–mission accomplished.

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