And FINALLY – we have delivery!


Yes, Virginia, there IS a dishwasher! (couldn’t resist – hehehe) Got here bright & early (7:45 a.m.) – they did the test and it works just fine! It’s very quiet but still takes almost an hour to do a ‘regular’ load – sigh. I would have thought that after 30+ years, they would have sped up the washing cycle, but who am I to know these things?

Our weather continues to amaze – it’s a light, misty rain today, overcast and 64 degrees F! No (white stuff) snow – YAY! I would happily go through winter under these conditions but I know that without snow our Great Lakes here in Michigan would suffer greatly – we depend on the melting of the snow for the water tables, so no snow=bad conditions come Spring/Summer – sigh.


LOTS of appetizer recipes coming soon!

Warm Bacon Cheesespread

1 round loaf (1 lb) of
sourdough bread
1 (8 oz) pkg. cream cheese, softened
1 1/2 C. (12 oz) sour cream
2 C. (8 oz) shredded Cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. sliced bacon, cooked/
1/2 C. chopped green onions

assorted crackers

Cut top fourth off loaf of bread;
carefully hollow out the bottom,
leaving a 1″ thick shell. Cut the
removed bread & top of loaf into
cubes (for dipping)

Preheat oven 325 degrees F.

In large bowl beat cream cheese
until fluffy. Add sour cream, Cheddar
cheese & Wors. sauce until blended;
stir in bacon & onions – spoon into
bread shell. Wrap bread bowl in a
piece of heavy-duty foil (about 24″ X
17″). Bake 1 hour or until heated
through. Serve with crackers &
reserved bread cubes. Makes 4 C.


Party Shrimp

1 T. olive oil
1 1/2 tsp. brown sugar
1 garlic clove, thinly sliced
1/2 tsp. paprika
1/2 tsp. Italian seasoning
1/2 tsp. dried basil
1/4 tsp. pepper
1 lb. uncooked large shrimp,

In large resealable plastic bag
combine first 8 ingredients. Add
shrimp; seal bag & turn to coat.
Refrigerate 2 hours.

Turn on broiler
Drain shrimp, discarding
marinade. Place shrimp on
ungreased baking sheet & broil
4 inches from heat 3-4 minutes
on each side until shrimp turn
pink. Makes about 2 1/2 dozen.


Chocolate Chip Cheese Ball

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
1/4 tsp. vanilla
3/4 C. powdered sugar
2 T. brown sugar
3/4 C. miniature semisweet
chocolate chips
3/4 C. finely chopped pecans

graham crackers, for dipping

In large bowl beat cream cheese,
butter & vanilla until fluffy. Gradually
add sugars & beat just until combined.
Stir in choc. chips; cover & refrigerate
2 hours. Place cheese mixture on large
piece of plastic wrap; shape into a ball.
Refrigerate at least 1 hour. Just before
serving, roll ball in pecans. Serve with
graham crackers for dippers. Makes 1
(2 C. ) cheese ball.


Easy Strawberry Brownies

1 (15.25 oz) box strawberry
cake mix
2 large eggs
1/3 C. vegetable oil
1/2 C. white chocolate chips

1 C. powdered sugar
2 T. milk
1/2 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In medium bowl stir
cake mix with eggs & oil (it will
be thick). Scrape batter into prepared
baking dish then sprinkle on white
choc. chips, if using. Spread out
batter evenly in pan. Bake until
brownies are brown around edges &
middle looks set (if you poke the
middle of the brownies with a
toothpick, it should come out
clean). Remove from oven &
cool completely.

Whisk powdered sugar, milk & vanilla
to make glaze & pour over brownies;
smooth with a spatula. Allow glaze to
set before cutting brownies into squares.


Chipotle Shrimp Tostada Bites

1 1/2 lb. medium shrimp (45-55)
1 (7 oz) can chipotle peppers in
adobo sauce
1 T. minced garlic
1/4 C. brown sugar
juice of 1 lime

1 (8 oz) pkg. prepared guacamole
1 bag bite-sized round tortilla chips*
chopped cilantro
finely diced red onion
coarse-grain sea or kosher salt

Peel & devein shrimp. Combine
chipotle peppers in sauce, garlic,
brown sugar & lime juice in large
bowl; mix well. (note: if you want
yours spicy: chop peppers to release
seeds, if not-leave them whole). Add
shrimp & gently stir to combine.
Cover & refrigerate shrimp 4-6
hours to marinate. Do not marinate
shrimp longer than that or the acid
from lime juice will start to react
with the protein in the shrimp.

Cook shrimp on grill, in a grill pan
or in a large skillet greased with oil
or nonstick spray over medium-high
heat 2-3 minutes on each side until
shrimp are cooked through.

Cook in several batches to ensure
shrimp aren’t overcrowded.

(Shrimp can be prepared ahead
of time.)

To assemble:
Spread a dollop of guacamole on each
tortilla chips (about 1 tsp.) Place 1
shrimp on top then arrange tostadas
on serving platter or cutting board.
Sprinkle tops with cilantro, diced red
onion and sea salt. Serve within
ONE HOUR of assembling.

*You might want to buy 2 bags
of chips, as there are usually a lot
of broken chips and you need as
many chips as you have shrimp


Cream Cheese Cookies

1 C. sugar
1/2 tsp. salt
1 C. softened butter
3 oz. softened cream cheese
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk (save white)
2 1/4 C. flour

Mix sugar, salt, butter, cream
cheese, almond/vanilla & egg
yolk together well. Stir in flour
until well blended. Refrigerate
at least 30 minutes.
Remove dough from fridge &
Preheat oven 375 degrees F.
Roll out dough on lightly
floured surface using 1/3 – 1/2 of
dough. Cut dough out using
holiday cookie cutters & place on
an ungreased pan. Cookies do
not expand much so you can put
them close together. Spread egg
white over top of cookies (you can
add sprinkles here). Bake 10 minutes
until light brown. Let cool completely
before frosting.

Sour Cream & Bacon Chicken

8 slices bacon
8 chicken breasts
2 (10.5 oz, ea) cans Roasted Garlic
cream of mushroom soup
1 C. sour cream
1/4 C. flour

Cook bacon over medium Low heat
until some of fat is rendered; bacon
should be pliable, not crisp. Wrap a
piece of bacon around each chicken
breast & place in crockpot; sprinkle
with salt/pepper. In medium bowl
mix soup, sour cream & flour with
wire whisk until blended; pour over
chicken. Cover & cook on Low 6-8
hours. Remove chicken & stir sauce.
Serve with sauce over chicken.

(recipe: Mary Free- Marys Recipe

Peanut Butter Chews
(old recipe)

1 C. powdered sugar
1 3/4 C. powdered milk
1 C. honey
1 tsp. vanilla
1 C. creamy peanut butter

powdered sugar for dipping

Place all ingredients in large mixing
bowl; using elec. mixer mix until
well incorporated and a stiff dough
is formed. Remove dough from
bowl & place on flat surface;
knead a time or two using your
hands. Separate dough into
2 halves; roll each half into a ball
& then into a log. Cover each log
with plastic wrap (or place in large
ziplock bag). Refrigerated until
thoroughly chilled, about 1 hour.
Slice into 1/4″ slices & dip each
slice into powdered sugar before
serving. (keeps them from sticking
together). Store remainders
in fridge.

Chocolate Chip Cookie Dough

1/2 C. butter (1 stick)
6 T. brown sugar
1 1/4 C. flour
1 C. semi-sweet chocolate chips
6 T. granulated sugar
1/2 tsp. vanilla
2 T. milk

Using elec. or stand mixer, cream
butter, sugars & salt, then add
vanilla & milk. Add flour, a little
at a time, while mixing on Low
speed until dough is well combined.
Add chocolate chips & stir by hand.
Use a small scoop or teaspoon to
scrape dough & roll in your hands
into a smooth 1-inch ball. Place
balls on a parchment paper-lined
cookie sheet & freeze 30 minutes.
Melt choc. chips in mini crockpot
or double boiler. Using a toothpick,
dip each ball into the chocolate. Use
a spoon to help fully coat each one.
Place back on cookie sheet & freeze
5-10 minutes to harden. Store in
refrigerator until ready to serve.
Makes 16

Ritzy Chicken Casserole

3-4 chicken breasts, chopped/cooked
OR 1 (14 oz) can chicken
1 (16 oz) pkg. egg noodles, cooked
1 (24 oz) container sour cream
2 cans cream of chicken soup
1 (8 oz) pkg. shredded Cheddar cheese
1 (8 oz) pkg. shredded mozzarella cheese
1 sleeve Ritz crackers, crushed
1/4 C. margarine, melted
(optional: 2 T. Poppy seeds)

Preheat oven 350 degrees F.
Combine chicken, sour cream, soup &
cheeses in large bowl; stir to combine.
Add noodles; gently stir until coated
then pour into greased 9 X 13″ baking
dish. Mix crackers & margarine – sprinkle
over top. (sprinkle with poppy seeds, if
using). Bake 25-30 minutes until crackers
are crispy & golden brown & cheese is
melted. Serves 8


Southwestern Black Bean/Tomato

1 T. olive oil
1 C. chopped onion
1 C. chopped red bell pepper
1 tsp. southwest seasoning blend
without salt
2 (15 oz, ea) cans whole black beans,
1 (29 oz) can tomato sauce (no salt)
1 (14 oz) can vegetable broth
1/2 tsp. salt

sour cream
1/4 C. fresh cilantro, chopped

Heat oil in large saucepan over medium
heat. Add onion & pepper; cook 5
minutes until vegetables are tender,
stirring occasionally. Stir in seasoning
blend; cook 1 minute. Add beans, sauce,
broth & salt; mix well. Bring to a boil then
reduce heat to medium-low; simmer 15
minutes, stirring occasionally. Top with
sour cream and/or cilantro, if desired.
Serves 6


Pineapple Sheet Cake

2 C. flour
2 C. sugar
2 eggs
1 C. chopped nuts
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 (20 oz) can crushed
pineapple, undrained

Cream Cheese Icing:
1 (8 oz) pkg. cream cheese,
1/2 C. butter, softened
3 3/4 C. powdered sugar
1 tsp. vanilla
1/2 C. chopped nuts

Preheat oven 350 degrees F.
In large bowl combine cake
ingredients; beat until smooth.
Pour into greased 15 X 10 X 1″
baking pan. Bake 35 minutes &
In small bowl combine cream
cheese, butter, powdered sugar &
vanilla until smooth. Spread over
cake & sprinkle top with nuts.
Serves about 24



Not much going on today (Ladies’ Christmas
Dinner later tonight, at church).

Hope your day is going well!




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2 CommentsLeave a comment

  1. Yes no prune fingertips for my lady now. Feedback on my showing–very interested.

  2. Weather really is amazing, 72 degrees and balmy in NYC! Enjoy u’r holiday in the sun. 🙂

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