Getting Things Done!


Beautiful Summer day – mid 70’s & sunny – the kind of day to relax . . . or not. Middle son came over today after church and we had a ‘chat’. I had suggested he move back home either Monday or Tuesday, but I was leaning more to Tuesday to give me a little extra time to get his room straightened/arranged. While we were chatting he told me he already had paid the rent for this month and there really wasn’t a rush – we could do it more towards the end of the month . . . WHEW! I had envisioned frantically attempting to move/store/re-place things in his room to make room for the large amounts of clothes, mostly (do you remember the 5 garbage bags of clothes I washed for him just before he moved back in in December?). I guess I just have to ‘put it out there’ – we are a family of PACK RATS. We have things stuffed in closets and any other open space – things from when the boys were little: toys, games, books, audio tapes of stores, etc. In his room, presently, is a rather large bookcase STUFFED with kids books & audio tapes – I just never felt the need to either get rid of them or pack them away! My ‘plan’ for the next few weeks is to dig into the closet in his room and remove/move up stairs 4-5 sleeping bags, some old toys, extra pillows, etc. Hopefully that will give me the room I need to move about 7 board games (the very same ones my grandson LOVES to play when here). I’ve said it before: we have a small house – that leaves NO ROOM for anything extra. Oh well – I’ve got my work cut out for me – thank heavens it doesn’t have to be done in ONE DAY!

Dinner tonight was roasted turkey breast and stuffing (good deal on the turkey) – not exactly sure why but I’m sort of on a ‘cleaning’ thing today. Got the laundry done, cleaned the fridge, rearranged both the upstairs and downstairs freezers (making a list on the fridge of what I have, meat-wise, in both freezers). I’m mentioned that middle son can REALLY EAT! I’m attempting to use up the meats in the freezers so that I can purchase more. With just my husband & I eating we don’t go through the food like we used to when I was cooking for five. Makes me feel good that the fridge & freezers are ‘in order’ now – easier to see what’s available if you’re hungry.

Worked on some more baby hats today in the car back & forth to church. I like making them – they take very little yarn and knit up quite quickly. Haven’t touched the last baby afghan since last Tuesday (knowing I have until the end of August to finish it  – a bit of a prevaricator, I’d say). Speaking of putting things off, I haven’t felt the urge to go pick any more wild blackberries lately. I can see from my kitchen window that they are in full ripeness right now; I suppose I ‘could’ pick & freeze them but I’m just not inspired to go get scratched & bit by mosquitoes anymore. I learned last week that Grandson will be spending Fridays at a day camp through the first part of August, so there’s no one who really desires to eat them – guess the birds & critters will be happy with what’s out there, eh?


Chili Relleno Casserole

2 (7 oz, ea) cans whole green chile
peppers, drained
8 oz. Monterrey Jack cheese, shredded
8 oz. Longhorn or Cheddar cheese,
2 eggs, beaten
1 (5 oz) can evaporated milk
2 T. flour
1/2 C. milk
1 (8 oz) can tomato sauce

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Lay half of chiles
evenly in bottom of dish; sprinkle
with half of both cheeses & cover
with remaining chiles. In a bowl
mix eggs, milk & flour; pour over
top of chiles. Bake 25 minutes;
remove from oven & pour tomato
sauce evenly over top. Bake 15
minutes more. Sprinkle top with
remaining cheeses & serve.

Note; Poster added cooked ground
turkey: layer of chiles, then turkey,
then cheeses, etc

(recipe: Courtney Luper-Facebook)

Jalapeno Cream Cheese Circles


1 (8 oz) pkg. cream cheese, softened
1/4 C. minced jalapenos (or 1/2 can,
1 tube regular refrigerated crescent

Preheat oven 375 degrees F.
Spray a cookie sheet with nonstick
spray. In small bowl combine cream
cheese & jalapenos; mix well. Open
cresc. rolls – do not separate. Open
roll of rolls & separate long-ways at
perforation so you have two long
sheets of crescent rolls with 4 rolls
each. Pinch remaining perforations
together on each of the 2 sheets to
make two continuous crescent roll
sheets. Divide cream cheese mixture
& spread evenly over both sheets.
Roll up both rolls from short end.
Cut each roll into 12-16 pieces. Place
each piece on prepared cookie sheet
& bake 11-13 minutes.


Thomas’ BBQ Potato Salad
(from Thomas Pit BBQ in
Madison County)

1 (32 oz) pkg. cubed frozen hash
4 eggs, hard boiled/chopped
1/2 C. diced onion
1/2 c. chopped sweet pickles
1 C. mayonnaise
1/3 c. sweet pickle juice
1 heaping tsp. yellow mustard
1 tsp. salt
1/2 tsp. black pepper

Place hash browns in large pot & cover
with water. Bring to boil over medium-
high heat. Once boiling, cook 10 minutes
until tender. Drain & place in large bowl.
Mash potatoes with potato masher but
leave lumpy. Place chopped sweet
pickles & chopped onion in a blender;
pulse a few times until very fine, almost
like a relish. Place mayonnaise, pickle
juice, mustard, minced pickles/onions,
salt/pepper in bowl with potatoes. Stir
until well mixed. Stir in chopped eggs.
Cover & refrigerate several hours until

Blueberry Cream Cheese Coffee Cake

Coffee Cake:
1/2 C. butter, room temp.
1/2 C. sugar
1 large egg
1/4 C. sour cream
1 tsp. vanilla
2 C. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1 1/2 C. blueberries

Cheesecake Topping:
8 oz. cream cheese, room temp
1/3 C. sugar
1 tsp. vanilla
1 large egg

1/3 C. powdered sugar
1/2 C. blueberries

Preheat oven 350 degrees F.
Cream together butter & sugar
until light & fluffy; beat in egg &
vanilla. Add sour cream & milk;
mix well. Add flour, baking
powder & salt; mix just until
incorporated. Spread evenly into
greased 9 X 9″ cake pan*. Spread
1 1/2 C. blueberries on top.

Prepare Cheesecake Layer:
Beat cream cheese with sugar until
incorporated; add vanilla & egg;
spread on top of cake.

Bake 45-55 minutes until a toothpick
inserted into center comes out clean.
Allow to cool completely before serving.

To serve:
Sprinkle powdered sugar & blueberries
on top. Serves 10

*Poster uses a springform pan

Crockpot Green Beans

1 (14.5 oz) can green beans, drained
2 (14 oz, ea) cans chicken broth, season
with garlic salt
1 onion, cut into wedges (peel outside
skin off)
1/2 lb. bacon, cut into small pieces &

(save bacon drippings
for something else)
salt/pepper, to taste

Place all ingredients (except bacon
drippings) in crockpot. Cover & cook
on Low 8 hours or High 5 hours.

(recipe: Crockpot Moms)

3-Ingredient Peanut Butter/
Banana Mousse

(serves 1)

1 T. peanut butter
2 T. whipped cream
1 banana

Toppings: ice cream caramel sauce/
chocolate sauce (optional)

In bowl place peanut butter & whipped
cream; mix. Cut banana into slices. In
another bowl place half the banana,
half peanut butter mousse; repeat with
rest of banana & mousse. Chill 1 hour.
Top with toppings, if desired. Serves 1.

Swiss Fondue Chicken

4 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp. black pepper
1 Granny Smith apple, peeled,
thinly sliced
4 slices Swiss cheese
1 (10 3/4 oz) can cream of chicken
or mushroom soup
1/3 C. apple juice
1 C. dry herb-seasoned stuffing mix
1/4 C. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Sprinkle chicken evenly on both
sides with salt/pepper; place in pan.Top
evenly with apple slices & place a slice
of cheese over each chicken breast. In
medium bowl combine soup & apple
juice; pour over chicken, then sprinkle
with stuffing mix. Drizzle butter over top.
Bake 30-35 minutes until chicken is no
longer pink in center. Serves 4


Crockpot Scalloped Potatoes & Ham

10 medium potatoes (about 3 lb), peeled
& thinly sliced
3 C. cubed fully cooked ham
2 large onions, thinly sliced
2 C. (8 oz) shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1/2 tsp. paprika
1/4 tsp. pepper

In a greased 6 qt. crockpot, layer half
of potatoes, ham, onions & cheese.
Repeat layers; pour soup over top &
sprinkle with paprika & pepper. Cover
& cook on Low 8-10 hours or until
potatoes are tender.

(recipe: crockpotmoms-Facebook)

Hope you’re enjoying these lovely
Summer days – it won’t be too long
before we’re all saying: “I MISS those
warm days!”



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2 CommentsLeave a comment

  1. You are so lucky to have wild blackberries growing in your own backyard. 🙂

  2. Well that was good news that you didn’t have to scramble to get him move right away. take it easy lady you ain’t SUper girl!!!!

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