After almost 2 weeks of suggesting/hinting/worrying – middle son agreed to see the doctor! Doctor’s office didn’t have any openings so I ‘winged it’ and took him to Urgent Care (Yes, he went!). Turns out he has Bronchitis and his lungs are clear (amazing!). A prescription for codeine cough syrup and one for a steroid to clear up his body and he’s good to go! FINALLY! Husband & I were worried but what can you do when they’re adults?

Stopped at our local area church rummage sale (they have 2 every year, Spring & Fall). I mentioned to son: “Remember when you guys were little and I’d come home with big boxes full of stuff?” Lately their ‘stock’ of available ‘stuff’ has greatly reduced. I checked out their larger ladies clothes (heard someone who works there mentioning they had 3 different ‘estates’ items) – the clothes smelled really odd/funny – I passed on that whole section. Checked out the jewelry – WAAAAAAAAY down on that stuff, kitchen/linens, etc – nothing. Ended up coming out less $2.50: 3 paperback books & a knitted baby blanket in very good shape (Feather & Fan pattern) – that one will go to Crisis Pregnancy center. Oh well – I didn’t really NEED anything, anyway – it’s just fun to shop.


Pepperoni Pizza Twists

1 lb. pizza dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. pepperoni*
4 oz. shredded mozzarella cheese

marinara sauce
Ranch salad dressing

Preheat oven 425 degrees F.
Roll pizza dough into a rectangle on
a lightly floured surface. Combine
garlic powder, parsley, Parm. cheese &
red pepper flakes in small bowl; sprinkle
about half onto dough. Sprinkle Mozz.
cheese on one half of the dough & top
with pepperoni. Fold side of dough without
the pepperoni over onto other side,
covering the filling. Use a sharp knife or pizza
cutter to cut dough into thin strips. You will
get about 12 strips out of 1 lb. dough. Twist
strips a few times & press down on ends
to keep them closed. Brush tops of strips
with olive oil & sprinkle with seasoning
blend; repeat oil/seasoning on other side.
Bake 8-10 minutes until golden brown. Serve
with marinara or ranch dressing.

*If using full-sized pepperoni, cut into
quarters, if using mini pepperoni, leave


Lemon Monkey Bread

12 (frozen) dinner rolls, thawed
but still cold
zest of 1 lemon
1/2 C. sugar
3 T. butter, melted

1/2 C. powdered sugar
1 T. lemon juice

Cut rolls in half & place in greased
9 X 13″ pan; drizzle tops with melted
butter. Mix lemon zest & sugar
together in small bowl; sprinkle
half of mixture over tops of rolls;
cover & let rise until doubled.

Preheat oven 350 degrees F.

Sprinkle remaining sugar mixture
on top of rolls & bake 20-25 minutes;
remove from pan. Combine glaze
ingredients & drizzle over rolls while
still warm.


Bacon/Ranch Chicken Bake

3-4 chicken breasts
6-8 T. ranch dressing
6-8 slices bacon
4 oz. Cheddar cheese (or Colby-
Jack) shredded

Preheat oven 400 degrees F.
Place chicken in a baking dish. Spread
1-2 T. ranch dressing on each breast.
Slice bacon to fit chicken breast &
layer on top of ranch dressing. Bake
25-35 minutes until chicken is no
longer pink. Top with cheese & return
to oven 3-5 minutes until cheese is
melted. Serves 4

suggestion: serve with rice or cooked


Crockpot Pulled Brisket Sandwiches
(Don’t let the number of ingredients
scare you – the sauce is what makes
this dish) – from poster

1 (4-5 lb) fresh beef brisket*
1 1/2 C. water
1/2 C. Worcestershire sauce
2 T. cider vinegar
2 cloves garlic, minced
1 1/2 tsp. beef bouillon granules
1 1/2 tsp. chili powder
1 tsp. ground mustard
1/2 tsp. cayenne pepper
1/4 tsp. garlic salt
1/2 C. ketchup
2 T. brown sugar
2 T. butter
1/2 tsp. hot pepper sauce

12 kaiser rolls, split

Cut brisket in half & place in 5 Qt.
crockpot. In small bowl combine
water, Worc. sauce, vinegar, garlic,
bouillon, chili powder, mustard,
cayenne & garlic salt. Divide mixture:
place 1/2 C. in a bowl, cover &
refrigerate for sauce – pour remaining
mixture over brisket. Cover & cook
on Low 8-10 hours until meat is
tender. Remove beef, cool slightly.
Skim fat from cooking juices. Shred
meat using 2 forks; return to cooker,
heat through. In small saucepan combine
ketchup, brown sugar, butter, hot sauce &
reserved sauce mixture. Bring to boil; reduce
heat & simmer, uncovered, 2-3 minutes to
allow flavors to blend. Using a slotted
spoon, place beef on rolls; drizzle with
sauce. Serves 12

*This is a fresh beef brisket, not corned beef


Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 eggs
1 1/2 C. mashed ripe bananas
(about 3 medium)
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
dash salt

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
2 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Beat in eggs,
bananas & vanilla. Combine flour,
baking soda & salt; stir into
creamed mixture just until blended.
Pour into greased 15″ X 10″ X 1″ baking
pan. Bake 20-25 minutes until toothpick
inserted into center comes out clean.
Cool in pan on wire rack.
In small bowl beat cream cheese &
butter until fluffy. Add powdered sugar
& vanilla; beat until smooth. Frost bars.
Makes 3 dozen.


Grilled Nachos

8 oz. tortilla chips
1 (8 oz) pkg. (Kraft) Mexican style
shredded 4 cheese with a touch of
1/2 C. finely chopped red onions
1 jalapeno pepper, seeded/finely chopped
1 tomato, chopped
1/2 C. sour cream

Heat grill to medium-high heat.
Double-fold edges of large sheet heavy-
duty foil to make rimmed 12 X 10″ tray.
Spread chips on bottom of tray; cover
with cheese, onions & peppers & place
on center of grill. Turn off heat directly
below tray; cover grill with lid. Grill 5
minutes until cheese is melted. Top
with tomatoes & serve with sour cream.
Serves 8

(recipe: Kraft recipes)

Tomato/Basil Soup

1 medium onion, diced
3 T. olive oil
1/3 C. flour
1 T. dried basil (or 1/4 C. fresh, chopped)
1 tsp. oregano
1 T. *caramelized tomato paste
2 (28 oz) cans crushed tomatoes
4 C. chicken broth (or water + 4 tsp
chicken bouillon granules)
1 T. honey
1 tsp. salt
1 C. heavy cream, warmed
1/4 C. finely chopped fresh Italian
salt/pepper, to taste

grated mozzarella or Parmesan cheese

Add diced onion, olive oil, flour, basil &
oregano to microwave-safe bowl; stir &
microwave 5 minutes, stirring every 90
seconds); transfer to crockpot. Add
tomato paste, crushed tomatoes, broth,
honey & salt; stir. Cover & cook on Low
5-7 hours (or High 3-4). Remove lid,
turn heat to High; stir in warmed
cream & parsley, salt/pepper to taste.
Cook 10 minutes on High without lid.
Serve with cheese sprinkled on top.

*caramelized tomato paste:
Heat 1 T. olive oil in skillet; add 1
(6 oz) can tomato paste, stir
frequently & cook until deep crimson
color (will reduce by approx. 1/4th).
Freeze extra tomato paste in 1 T.
increments for use later. This method
greatly boosts the tomato flavor.



Managed to get quite a bit of knitting
done on the one variegated yarn baby
afghan (I’d say I’m a little over 3/4ths

Gas prices have dropped down 10 cents
a gallon to $2.39/9 again (YAY).

Son noticed they’re building a Checkers
fast food
place really near us – YAY! Checkers
is also Rallys and we used to really LOVE
Rallys Big Bufford burgers & their fries; husband
loves Rally’s Olive Burgers (they have a huge
pile of sliced GREEN olives on them) – yep –
they’re an ‘acquired’ taste. We don’t eat
a lot of ‘fast food’ but it’s nice to know
that they will be close for ‘those times’.
Right now the closest one is about 20
minutes away.

It’s a very nice day: 70 degrees, sunny
with a light breeze – definitely a NO
SWEATER/JACKET day! YAY – I’m sure
there won’t be many more of them
soon; it IS Fall, after all. (Just looked
at our weather: 80% chance of showers
tonight – there goes the ‘nice’ day).

Hope you’re able to enjoy your day –
even if it’s only a small part of the
entire day – EMBRACE IT!





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One CommentLeave a comment

  1. That Eat dessert first is the best suggestion to come down the pike. The problem with it is that that pound or so that you look to lose –you don’t!

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