Slowly learning!


Day Two of new cell phone – slowly learning how to use it. Husband figured out how to download my favorite ringtone: Hallelujah Chorus – finally. For some weird reason that’s the only one that catches my attention if my cell rings while I’m out (I’ve tried others; they seem to fade into the background noise/music in stores and I just don’t realize it’s MY phone ringing!). Figured out how to change the ‘wallpaper’ on the opening screen, learning how to use the keyboard for texting (not as bad as I thought it would be) – sent a few texts to my son – getting there, slowly! (Last night I was ready to throw it against the wall just to see it smash, that’s how frustrated I was!)  By the way, thanks to all who sent comments yesterday – it’s good to know that there are others out there that dislike new technology as much as I do!


4-Ingredient Peanut Butter Bars

2 eggs
2 C. peanut butter
2 C. sugar
1 c. milk chocolate chips

Preheat oven 350 degrees F.
Mix first 3 ingredients well; press into
a 9 X 13″ pan. Top with choc. chips.
Bake 17-20 minutes. Do not over bake.
Let cool & cut into bars.

(recipe: Mike Suddaby-Facebook)

Garlic Lemon Pasta & Shrimp

6 T. butter (or 4 T. olive oil & 2 T.
butter if you want to lighten the recipe)
juice of 2 lemons
zest of 1 lemon
3/4 C. white wine
2-3 T. fresh chopped parsley
(save a little for topping at end)
2 large (2-3 small) chopped fresh garlic
1 lb. fresh or frozen large peeled/deveined
shrimp thawed
3/4 lb thin spaghetti, linguine or fettuccine
2 T. chopped red onion
2 T. fresh grated Parmesan (& some for

Melt butter on Low-medium heat. Saute
lemon zest, garlic & onion a few minutes;
turn heat to High. Add wine & cook 5-10
minutes to burn off alcohol. Add Parm.
cheese; reduce heat to Low-medium.
Cook pasta accordg. to pkg. directions –
cook to al dente. Add shrimp to garlic
mixture when pasta is about half done
cooking. Add half of fresh parsley to
shrimp mixture; strain pasta.
When shrimp has turn from gray to pink
add pasta & toss until hot & all shrimp
are pink. Do not overcook shrimp; they
are at their peak as soon as they turn
pink. Top mixture with fresh parsley
& Parm. cheese – serve hot.


Bacon Ranch Fried Cabbage

1 head cabbage
1/2 lb. cooked bacon, chopped
1 white onion
1 envelope dry Ranch salad dressing
2 T. olive oil

After cooking bacon, set aside. Chop onion &
caramelize in olive oil in pan. Add chopped
cabbage to onions in pan; cover & let cook
down a bit. Add dry ranch dressing mix &
bacon-continue cooking to desired

(recipe: Courtney Luper – Facebook)

Fiesta Zucchini Salad

2 zucchini, thinly sliced
2 stalks celery, finely chopped
1 yellow bell pepper, coarsely
1 C. cherry tomatoes, halved
1 C. frozen corn, thawed
1/4 C. chopped red onion
2 T. chopped fresh basil
1/2 C. Italian dressing
1 T. sugar
1/2 tsp. salt
1/4 tsp. black pepper

In large bowl combine zucchini,
celery, bell pepper, tomatoes,
corn, onion & basil; mix well. In
small bowl combine dressing, sugar,
salt/pepper; mix well – pour over
vegetable mixture & toss to coat
evenly. Serve OR cover & chill
until ready to serve. Serves 6


Marinated Greek Chicken

2 lb. chicken breasts
1 (16 oz) container plain Greek
2 T. olive oil
4 T. garlic powder
1 T. oregano
1/4 tsp. parsley flakes
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper

In bowl, mix yogurt & all
spices. Add chicken breasts
to a gallon-sized ziplock freezer
bag. Pour yogurt mixture over
chicken & seal bag. Mix chicken
& yogurt around then marinate
overnight in fridge. Empty
contents of bag into crockpot.
Cook, on Low, 4-6 hours.


Mexican Chicken Casserole

3/4 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 tsp. ground cumin
1 green pepper, chopped
1 1/2 C. thick salsa
2 oz. cream cheese, cubed
1 (15 oz) can black beans, rinsed & drained
1 tomato, chopped
2 (6 inch) tortillas
1/2 C. Mexican-style shredded Four cheese
divided (Kraft)

Preheat oven 375 degrees F.
Cook & stir chicken & cumin in nonstick skillet
sprayed with nonstick spray on medium heat
2 minutes. Add peppers; cook 2 minutes, stirring
occasionally. Stir in salsa, cook 2 minutes. Add
cream cheese, cook 2 minutes or until melted.
Stir in beans & tomatoes. Spread 1/3 of mixture
onto bottom of 8 inch square baking dish; cover
with 1 tortilla & half each of remaining chicken
mixture & shredded cheese. Top with remaining
tortilla & chicken mixture; cover. Bake 20 minutes
or until heated through. Sprinkle with remaining
shredded cheese; bake, uncovered, 5 minutes or
until cheese is melted. Serves 4

(recipe: Kraft foods)

Caramel Butterscotch Crockpot Cake

1 (16.5 oz) box Duncan Hines Caramel
Cake mix
1 stick plus 2 T. butter
1/2 C. milk
1 c. butterscotch chips
1 3/4 C. boiling water
caramel ice cream sauce, for drizzling

Preheat crockpot by placing on Low 10-15
minutes before making cake. Reserve 1 C.
of cake mix; set aside. Melt stick of butter.
Place remaining cake mix in large bowl; pour
in melted butter & 1/2 C. milk; stir until most
of lumps are out and batter is thick & smooth;
pour batter into crockpot. Use a spoon or
spatula to spread evenly across bottom of
crockpot. Sprinkle butterscotch chips on top.
(optional: you can drizzle about 1/4 C. caramel
if you wish). Place 1 C. reserved cake mix in
medium shallow bowl; melt 2 T. butter in
microwave. Pour melted butter & boiling water
together; stir until well mixed. Pour this mixture
over rest of cake in crockpot. Cook cake 2 hours
until set in middle.
If it takes longer than 2 hours, you can turn up
heat to High for 30 minutes until middle is set,
then turn back down to warm.
Serve with ice cream & drizzle additional caramel
sauce over top.


Roasted Parmesan Zucchini Spears

4 medium zucchini
1/2 C. grated Parmesan cheese
olive oil

Preheat oven 350 degrees F.
Cut zucchini into quarters lengthwise.
Line a baking sheet with foil & place
zucchini on sheet; drizzle with olive
oil. Sprinkle on grated Parm. and
any other spices you might like. Bake
12-15 minutes. Set oven to broil &
broil last 2 minutes until cheese is
more brown.

(recipe: Mike Suddaby-Facebook)

Fresh Strawberry Muffins

1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped fresh strawberries
3 tsp. sugar
1/2 tsp. cinnamon

Preheat oven 400 degrees F.
Cream butter & sugar together;
add egg – mix well. Sift flour,
baking powder & salt in small
bowl; add flour mixture & milk,
alternately, to butter mixture. Add
vanilla; gently stir in strawberries.
Spoon batter into muffin cups. Bake
20-25 minutes. Makes 12 muffins

(recipe: Homeofmyheart-Facebook)

Our weather is a bit cool (56) and cloudy,
supposed to rain on & off – that’s OK, it’s
Spring and the flowers & bushes need it.

Noticed yesterday our gas prices are back down a
bit: Sunday they were $2.59/9 and yesterday back
down to $2.49/9 – so that’s good.

Hope you’re having a nice day – remember to not
let the immediate troubles/problems take hold of
you – sort of like that old saying: “Don’t sweat the
small stuff . . . and it’s ALL small stuff!”




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One CommentLeave a comment

  1. Well you are going to be a real pro if you keep working on that new phone. i really envy some one who keeps knocking themselves our until they have mastered something.

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