Call Me CRAZY – Again!

Yesterday and today found me deeply entrenched in a NEW project: attempt to clean out the bedroom closet (this is in the room middle son will be taking). Youngest son asked me yesterday: “Has that closet EVER been cleaned out?” Good question – husband answered: “It was clean when we moved in!” (in 1979!) We have a small house and all our 3 closets are filled to the brim with STUFF. This particular closet was filled with old toys & games! I know, about a year ago, I took some of the ‘stuff’ out and donated it to Purple Heart – this time I’m going to TRY to weed out what we won’t use and keep what we will. I will include photos for you; let’s just say there were games I don’t EVER remember having, some doubles, some I remember buying and the boys didn’t like at all, etc. There was also about 4 sets of double bed sheets (from when we had a double bed!) and tons of plastic trucks (most of which were cheap plastic and got broken being shoved back in the closet – those went out with the garbage today!)


THE closet still with some ‘stuff’ that needs going through.


The bed covered in sheet sets & ‘stuff’


The corner filled with ‘stuff’ to go to Purple Heart (and there’s more)


This is SOME of the games – just some! Pile on chair are ‘going’ to our local freecycle (I hope someone wants them!) Pile on right are keepers – so far.

There was a large LEGO container filled with tiny plastic army men and their jeeps/trucks/tanks, etc. (Freecycle), quite a few metal trucks & airplanes – those are being stored – it’s amazing the stuff we accumulate throughout our lives! I’ve told you before – we’re PackRats! It REALLY shows when you start plowing through closets! (not sure if I’m going to have the energy to attack the other two closets or not – we’ll see . . . that’s in the FAR future, if I do!) I texted my oldest son to ask if he wants his old roller blades – he texted back: “Send picture” – he doesn’t even remember them! He’s the only son who took up that sport. There are some games I’m anxious to try on my grandson-I’m pretty sure he will be thrilled with most of them. There’s Clue, Jr., Clue, Sorry, Don’t Break the Ice, Jumanji, Forbidden Bridge, Parcheesi (don’t remember how to play that), Snakes & Ladders (older kids version of Shoots ‘n Ladders – had 2 copies of Shoots, etc.) – should be fun. Oldest son asked if I could watch grandson in the morning Thursday so we’ll see!

Had ‘fun’ yesterday attempting to get back ‘ON’ our local Freecycle; I hadn’t been using it for a good year and then they decided to change sites. I did about everything I could think of to get back on – it kept ‘looping’ me back to the log in information. Finally, out of desperation, I wrote Freecycle.Org and asked them for help – they said it sounded like I had an old ‘cookie’ in my files (from when I was a member years ago) and then explained how to clear it. In the meantime a friend who’s a moderator for that group sent me an email ‘invite’ and now we’re ‘good to go’ again. Yay! Am hoping to get rid of most of this ‘stuff’ through them. There’s also an older model 22″RCA color TV that I purchased for middle son one of the times he moved (no remote – he lost it . . . and he never actually USED the tv! they will need a universal remote). Hoping someone will want it – I know it works – just need it out of the room for the space when son moves back. Yep, guess you could call our house: JUNK IS US!  (there’s also my collection of recipe books – that will be hard to give up but I NEVER use them! Ugh!)


Here’s a dish I’m going to try for this Saturday (Sunday School Class picnic)

Spaghetti/Chicken/Bacon dish

12 oz spaghetti, cooked/drained
3 C. cooked/chopped chicken
6 slices bacon, cooked/crumbled
1 1/2 C. shredded Cheddar cheese
1 can cream of chicken soup
2 C. chicken stock
salt/pepper, to taste

Preheat oven 350 degrees F.
In large bowl stir chicken, spaghetti,
soup, chicken stock, some bacon,
1 C. cheese & salt/pepper. Pour into
greased 9 X 13″ pan. Bake, covered,
20 minutes. Uncover & top with 1/2 C.
cheese, rest of bacon & bake 10
minutes more.


Also going to try this one for the picnic:

Coconut Cream Poke Cake

1 (15.25 oz) box white cake mix
3 large eggs
1 C. milk
1/2 C. vegetable oil
1 small (3.4 oz) box coconut cream
instant pudding mix
1 tsp. vanilla
1 (15 oz) can cream of coconut*
1 (14 oz) can sweetened condensed
1 (8 oz) tub Cool Whip, thawed
sweetened coconut flakes

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick spray.
Mix together cake mix, eggs, milk, oil,
instant pudding & vanilla until smooth;
pour into prepared pan. Bake 32-35
minutes until toothpick inserted into
center comes out clean. Mix cream of
coconut & sweetened cond. milk in
medium bowl. Poke holes in hot cake
with round end of a wooden spoon &
slowly pour this mixture over the cake,
trying to fill the holes. Let cake cool
completely. When cake is fully cooled,
top with Cool Whip & sprinkle with
desired amount of sweetened coconut
flakes. Refrigerate at least 8 hours before
serving. (it’s even better the next day-
if you can wait that long!)

*this is found in the mixed drinks/alcohol aisle


Chicken Peppers Taquitos

3 C. shredded, cooked chicken
8 oz. cream cheese, softened
2 T. hot sauce
1 C. shredded Cheddar cheese
2 (4.5 oz, ea) cans green chiles
16 (6 inch) flour tortillas
1 C. vegetable oil, for frying
salsa – for dipping

Mix cooked, shredded chicken
with cheeses, hot sauce & chiles.
Working with one flour tortilla
at a time, place a few tablespoons
of chicken mixture in center of
tortilla & roll up tightly. Add oil
to large skillet over medium heat.
Once oil is hot, add about four
taquitos to pan, seam sides
down. Cook 2-3 minutes per side
flipping once. Once cooked transfer
to a paper-towel lined plate. You can
also place them in a pan & keep them
warm in a 250 degrees F. oven while
frying the rest. Makes 16


Baked Squash Casserole

4 C. yellow squash, peeled/
cut up into chunks
1 medium purple onion, cut up
35 Ritz crackers, crushed
1 C. Cheddar cheese, shredded
2 eggs
3/4 C. milk
1/2 C. butter, melted
salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly steam squash & onion in a
steamer basket about 5 minutes;
drain; set aside. In medium bowl
combine cracker crumbs & cheese.
In large bowl add drained squash &
onion; gently fold in half of cracker/
cheese mixture. In small bowl whisk
together egg & milk; add to squash
mixture. Add half of melted butter
to squash mixture; season with
salt/pepper. Spread squash mixture
in 9 X 13″ baking pan; top with
remaining crackers & pour remaining
butter over dish. Bake 25 minutes
until lightly browned.

(recipe: Courtney Luper-Facebook)

Crockpot Cheesy Potatoes & Bacon

1 (32 oz) bag frozen Southern-style diced
hash browns
8-10 slices bacon, cooked/crumbled
1/2 C. butter, melted
1 onion, chopped medium
8 oz. sour cream
1 tsp. Cajun seasoning
1/2 tsp. garlic powder
1/2 tsp. pepper
1 can cream of chicken soup
2 C. shredded Cheddar cheese

(chopped chives – optional)

In large bowl mix soup, hash browns,
melted butter, onion, sour cream, bacon,
cajun seasoning, garlic powder, pepper &
1 C. shredded cheese. Place ingredients
in crockpot, top with other 1 C. cheese.
Cook on Low 3-4 hours. (You can also
place some of the cooked,crumbled bacon
on top before serving.

(recipe: Crockpot Moms)

Strawberry Bread

2 C. fresh strawberries
3 1/8 C. flour
2 C. granulated sugar
1 T. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/4 C. vegetable oil
4 eggs, beaten
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
Grease & flour two 9 X 5″ loaf
pans. Slice strawberries & place in
medium bowl; sprinkle lightly with
sugar & set aside. Combine flour, sugar,
cinnamon, salt & baking soda in large
bowl; mix well. Blend oil & eggs into
strawberries; add strawberry mixture
to flour mixture, blending until dry
ingredients are just moistened. Stir in
pecans; divide batter into both pans.
Bake 45-50 minutes until toothpick
inserted into center comes out clean.
Let cool in pans on wire rack 10 minutes.
Turn loaves out of pans & allow to cool
before slicing. Makes 2 loaves

That Good Salad
(poster said people always
ask for this salad by this name!)

3/4 C. canola oil
1/4 C. lemon juice
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
2 bunches (1 lb ea) romaine,
2 C. chopped tomatoes
1 C. (4 oz) shredded Swiss cheese
2/3 C. slivered almonds, toasted
1/2 C. grated Parmesan cheese
8 strips bacon, cooked/crumbled
1 C. Caesar salad croutons

In a jar with tight-fitting lid, combine
oil, lemon juice, garlic, salt/pepper.
Cover & shake well; chill.
In large serving bowl toss romaine,
tomatoes, Swiss cheese, almonds,
Parmesan cheese & bacon. Shake
dressing; pour over salad & toss.
Add croutons & serve immediately.
Serves 14


Charleston Cheese Dip

1/2 C. mayonnaise
1 (8 oz) pkg. cream cheese, softened
1 c. grated sharp Cheddar cheese
1/2 C. Monterrey Jack cheese, shredded
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers, crushed (like Ritz)
8 slices bacon, cooked/crumbled

Serving: corn chips, crackers or bagel

Preheat oven 350 degrees F.
In medium bowl mix mayonnaise, cream
cheese, Cheddar cheese, Monterrey Jack
cheese, green onions & cayenne pepper.
Transfer to shallow baking dish (like 9″
pie plate). Top mixture with cracker crumbs &
bake until heated through, about 15 minutes.
Remove pan from oven; top with bacon. Serve
immediately with suggested servings.
Makes 10 servings.


Banana Bread Brownies

1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
2 eggs
3-4 ripe bananas, mashed
2 tsp. vanilla
2 C. flour
1 tsp. baking soda
3/4 tsp. salt
1/2 C. chopped nuts

Brown Butter Frosting:
1/2 C. butter
4 C. powdered sugar
1 1/2 tsp. vanilla
3 T. milk

Preheat oven 375 degrees F.
Grease & flour 15 X 10″ jelly roll
pan. In large bowl beat sugar,
sour cream, butter & eggs until
creamy. Blend in bananas & vanilla.
Add flour, baking soda, salt & blend
1 minute; stir in nuts. Spread batter
evenly in pan. Bake 20-25 minutes
until golden brown.

Heat butter in large saucepan over
medium heat until boiling. Let butter
turn a delicate brown & remove from
heat immediately. Add powdered
sugar, vanilla & milk; whisk together
until smooth (it should be thicker
than a glaze but thinner than
frosting). Using a spatula, spread
over warm bars. (Frosting will be
easier to spread when bars are
still warm.

(recipe: Courtney Luper – Facebook)


Hope you have a great day – right
now it’s raining & chilly (70 degrees F).
Better get off here – hearing thunder.




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One CommentLeave a comment

  1. If you were not crazy before I’m sure you will be once you go through all those closets! good luck!

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