Catchin’ Up Day!


It’s a beautiful bright, sunny day (56 degrees F) so I’m BOUND to get ‘stuff’ done that’s been awaiting me getting healthier. First things: trip to library to check out more books (read all the ones I had while sick), quick stop at the new Kroger Gas Station to use my 20 cents off per gallon points (not sure, but I don’t think I did it right – sigh), then to KMart to finish up buying baby ‘stuff’ for the shower tomorrow night. Finally got outside to photo the blanket, hat, 3 pr. booties I made for my friend; got all the photos & began editing them only to realize my one shot of them includes a lovely outline of me holding the camera (sun was at my back & I was kinda blinded by the brightness . . . sigh).


Not the best photo – the booties: white ones are newborn, solid blue are 3-6 months and the baby Uggs (blue & brown) are 6 months.


Close up of the stitch pattern: “Plume”


Along with the knitted items I got a super big package of baby wipes, a pkg. of teething rings you put in the freezer, a cloth baby book with a little mirror in it (the kind you attach to the stroller) and a really cute frog-shaped washcloth – I think we’re covered.


Brown Butter Choc. Chip Bars

2 1/2 C. flour
2 C. mini semi-sweet choc. chips
1 C. light brown sugar
1 C. (2 sticks) unsalted butter
2/3 C. sugar
2 large eggs
2 1/2 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt

Preheat oven 325 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick spray. Combine flour,
baking soda & salt in medium bowl.
Place butter in medium saucepan over
medium heat &melt, stirring frequently,
until browned, 5-6 minutes; remove
from heat & let cool. In large bowl
beat butter & sugars until combined
then mix in eggs, one at a time. Add
vanilla then gradually mix in dry
ingredients until incorporated. Fold
in choc. chips then place dough into
prepared baking dish, smooth top
evenly. Bake 25-30 minutes until
golden brown & edges have begun
to pull away from sides of pan. Remove
from oven &let cool 15 minutes before
slicing. Makes 2 dozen.

Reuben Roll-ups

1 (8 count) pkg. crescent rolls
1/2 C. Thousand Island salad dressing
4 oz. sliced corned beef
4 oz. sliced Swiss cheese
1 C. sauerkraut, drained/rinsed &
gently squeezed dry

Preheat oven 350 degrees F.
Unroll & divide rolls. On each roll place
1 T. 1,000 Isl. dressing, 1/2 oz. corned
beef, 1/2 oz. cheese & 2 T. sauerkraut.
Roll up & place on a parchment-lined
baking sheet. Repeat with rest of rolls
& filling. Bake 13-15 minutes until
lightly browned. Serve with extra
Thousand Island dressing for dipping.
Makes 8


Old Fashioned Lima Beans & Ham

1 (1 lb) bag dried lima beans,
sorted/rinsed & soaked (read bag directions)
2-4 meaty ham hocks (or 1 C. leftover ham)
2 onions, chopped
1 tsp. garlic, minced
1 tsp. chili powder
salt/pepper, to taste
4 C. chicken broth
additional water, as needed

Place rinsed/soaked beans in crockpot;
add ham hocks & onion. Add broth & any
water needed to bring waterline to 2 inches
above beans. Stir in seasonings. Cover &
cook on High 2 hours, then turn to Low for
4 more hours until beans are tender.


Coconut Thai Curried Chicken

6-8 chicken breasts
3-4 T. curry powder
1 T. salt
1 T. black pepper
2 T. garlic powder
1 onion, quartered
1 yellow bell pepper, sliced
1 C. coconut milk*
2 C. chicken broth
3 potatoes, peeled/cubed

cooked rice

*you can find coconut milk in
grocery stores – in the alcoholic
drink mixes area

Place chicken in crockpot; add all
other ingredients except coconut
milk & broth. Mix well to coat each
piece. Pour in coconut milk & broth;
cover & cook on Low 6-8 hours. Serve
over cooked rice.

(recipe: crockpotmoms-Facebook)

Creamed Spinach Maria

6 T. butter, divided into 1 T. & 5 T.
1/2 yellow onion, diced
4 C. milk
2 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 tsp. dry mustard powder
5 pkgs. (50 oz, total) frozen spinach,
5 T. flour
1 C. Velveeta cheese, cut into slices
1 C. shredded sharp Cheddar cheese
1 1/2 C. grated Monterey Jack cheese,
divided into 1/2 C. and 1 C.

Preheat oven 350 degrees F.
Place 1 T. butter in large saucepan over
medium heat; melt & add onion. Coo
4-5 minutes until softened & lightly
browned. Add milk, garlic powder, red
pepper flakes & mustard – stir & bring
to boil, stirring regularly. As soon as it
starts to boil, reduce heat to simmer.
Melt 5 T. butter in smaller saucepan,
sprinkle 5 T. flour into it. Stir to form
a paste, cooked over low heat 2-3
minutes. Add this mixture to large
pan & stir to combine. Reduce heat
to medium, gradually add Velveeta &
Cheddar, stirring frequently to create
a thick sauce. Add 1/2 C. Mont. Jack
cheese; when cheese melts, remove
pan from heat. Drain any excess
water from thawed spinach & add
spinach to cheese sauce, mixing to
combine. Pour mixture into large
greased casserole dish & top with
remaining Mont. Jack cheese. Bake
15-17 minutes until cheese melts &
is bubbling slightly. Serves 10-12


Easy Roasted Lemon/Garlic Shrimp

1 1/2 lb. shelled/deveined jumbo shrimp
(size 9-10)
2 cloves garlic, minced
1 T. olive oil
1/4 tsp. crushed red pepper flakes
juice of 1 lemon
1 T. chopped parsley

Preheat oven 400 degrees F.
Spray 2 large nonstick baking trays
with nonstick spray. Combine shrimp,
garlic, oil & red pepper in large bowl,
stir to combine. Arrange shrimp on
sheets in single layer. Roast 6-8
minutes until shrimp turn opaque.
Squeeze lemon over shrimp &
garnish with parsley. Serves 4


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 walnuts (optional)

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 a 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 walnuts. Spread
batter evenly in pan & bake
20-25 minutes until golden
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 frosting over warm bars;
frosting will be easier to spread while bars
are still warm.

(recipe: Courtney Luper -Facebook)


While out and about yesterday I noticed that
at about 9-something a.m. the gas prices were
the same as they’d been for about a week:
$1.94/9 BUT – later on in the day they had jumped
to $2.09/9 – NOT COOL! WHY didn’t I get gas early
in the day? Who knows . . . guess it doesn’t matter
since I still needed almost a full tank of gas – sigh.

I saw our BUNNIES yesterday out in the yard! We
have had bunnies in our yard for years, not sure
if it’s the same ones – sometimes you see a baby,
sometimes an adult but yesterday there were two
adults which (hopefully) means we’ll have baby
bunnies soon! I just love seeing them. Our yard
is fenced in, we don’t have an pets to scare them
so they kind of see our yard as a sanctuary of
sorts. Just another happy sign that Spring is here!

Last night’s knit group was fun, we had 14 ladies.
One of our ladies whom (I’m guessing) is in her
early 40’s just announced she’s having baby #3 –
she has 2 other children 5 & 4; she said her
husband thought she was joking when she told
him but now he’s adjusting (she’s due in Nov.) –
yep, you guessed it – probably another baby
project to knit!

Hope you are enjoying your day – I have to
get off of here and go hunt up all the papers
for getting our taxes done (oh joy . . .) – like
I said at the beginning of this post: It’s GET
IT DONE day! (still have to do some laundry
& run the dishwasher plus hand-wash some
dishes from our Easter dinner Monday!) Yep,
I’m a little behind but it will all get done –



Lovely Day!


We had a GREAT post-Easter family dinner last night – tons of food & great company. That fancy berry/cake I bought at Gordon Foods wasn’t as ‘great’ as I’d expected – it was OK but too pricey. Oldest son not only brought the Taragon/Ginger glaceed carrots I’d asked for but also brought a cherry pie AND strawberry mini eclairs! We were happily stuffed. Grandson is 9 1/2 and picked out his own outfit – he looked VERY spiffy in tan walking shorts, a plaid cotton shirt and a medium brown suit jacket (and he had his hair spiked up, too – very handsome for a 9 year old!) I only took one photo of oldest son, his girlfriend & grandson and it’s on my cell phone – can’t transfer to the blog – sigh.


Farmer’s Casserole
(overnight recipe)

3 C. frozen hash browns
3/4 C. shredded Monterrey &
Pepper Jack cheese
1 C. cooked, cubed ham
1/4 C. green onion, chopped
4 eggs, well beaten
1 (12 oz0 can evaporated milk
1/4 tsp. black pepper
1/2 tsp. salt

Spray a 2 qt. rectangular baking dish
with nonstick spray. Arrange hash
browns evenly o bottom of dish.
Sprinkle with cheese, ham, onions.
Combine milk, eggs & seasonings;
pour over potatoes & cheese.
Refrigerate overnight

Preheat oven 350 degrees F.
Bake 40-50 minutes until set.
Let rest 5 minutes then slice.

(recipe: Mike Suddaby-Facebook)

Mexican Corn Salad

4 C. fresh (about 6 ears) or canned
whole kernel corn
2 avocados, diced
2 cloves garlic, minced
2 limes, zested & juiced
1 green bell pepper (seeds removed)
finely chopped
1/2 red onion, finely diced
1/2 C. cotija cheese, crumbled (Mexican
1/3 C. fresh parsley, roughly chopped
2 T. olive oil
2 T. mayonnaise
3/4 tsp. chili powder (or to taste)
kosher salt, to taste

Heat oil in large skillet over medium-
high heat; cook corn until semi-charred
on all sides, about 8 minutes. Season
with salt then transfer to large bowl.
Add diced avocado, garlic, bell pepper,
red onion & parsley. Mix in chili
powder, lime zest & juice & mayonnaise.
Toss everything together until evenly
coated then taste & adjust seasoning
if necessary. Add cotija cheese & toss
together. Refrigerate 1 hour or serve
immediately. Serves 6

*Cotija cheese: Walmart sells this OR
you can substitute fresh ground Parmesan
or Romano or Feta


Crockpot Honey-Dijon Chicken

2 lb. boneless skinless chicken breasts
1 1/2 tsp. garlic powder
1 tsp. onion powder
2 C. honey-Dijon mustard salad dressing

Spray crockpot insides with nonstick
spray. Place chicken breasts in bottom &
sprinkle with garlic & onion powders.
Pour dressing over top; cover & cook
on Low 8-10 hours. Serves 8


Ham & Cheese Puff Pastry Bake

2 puff pastry sheets (poster uses Pepperidge Farm)
3/4 lb. ham, cut into chunks
1 c. shredded Colby-Jack cheese
1 egg plus 1 T. water (mixed to make an egg wash)

Mustard Dip:
1 T. honey
fresh thyme leaves from 1 sprig
3 T. stone ground mustard

Preheat oven 400 degrees F.
Roll out 1 puff pastry onto greased baking sheet.
Top with even layer of ham & cheese, leaving
1 inch space between filling & edge around entire
perimeter. Brush inside pastry edges with egg
wash. Roll out second pastry & place on top of
filled sheet. Completely seal edges of top & bottom
pastry by gently pinching together (like a giant
ravioli).  Cut 3 slits in top pastry sheet (for steam)
& brush top with egg wash. Bake 20-25 minutes
until golden brown. Slice & serve with mustard dip.

Mix all dip ingredients together & serve.


Pecan Cobbler Dump Cake

6 T. butter
1 C. pecans
1 1/2 C. self-rising flour
1 1/2 C. granulated sugar
2/3 C. milk
1 tsp. vanilla
1 1/2 C. packed light brown sugar
1 1/2 C. hot water

Preheat oven 350 degrees F.
Place butter in a 9 X 13″ baking dish &
melt butter in oven; once melted, sprinkle
pecans over butter. In a bowl mix flour,
sugar, milk & vanilla; stir but to no over-
mix – pour over butter & pecans in pan,
do not mix. Sprinkle brown sugar evenly
over mixture, do not stir. Carefully pour
hot water over mixture – do not stir.
Bake 30-35 minutes until golden brown.
Best served warm. Serves 8

NOTE: Cobbler will not be firm after 35
minutes – it will firm up as it cools. If over-
cooked there will be less sauce.


Cheesy Loaded Cauliflower Soup

1/2 C. butter
2 leeks, sliced/rinsed well
3 C. cauliflower, chopped
2 cloves garlic
8 oz. mushrooms
2-4 T. flour
4 C. chicken broth, divided
2 C. shredded Cheddar cheese (plus
extra for serving)
1/2 C. heavy cream
salt/pepper, to taste

Optional garnishes: cooked/crumbled
bacon, chopped/sliced green onions

In skillet melt butter-add cauliflower &
leeks; cook 5 minutes over medium heat.
Stir in mushrooms & cook 2-3 minutes. Stir
in flour & cook 1 minute. Slowly whisk in
1 C. chicken broth, scraping up any brown
bits from skillet, then transfer to crockpot.
Stir in remaining broth, cover & cook until
cauliflower is tender: Low: 4-6 hours, or
High 3-4 hours. Stir in Cheddar cheese
gradually until melted, then stir in cream &
let set until heated through, 5 minutes. Season
with salt/pepper to taste and serve topped
with cheese, bacon bits, green onions, if
desired. Serves 8


Deep Dish Biscuit Pizza Casserole

2 (28 oz, ea) cans plum tomatoes,
2 (16 oz, ea) pkgs. refrigerated
biscuit dough
1 lb. ground Italian sausage, cooked
& drained
1 (8 oz) pkg. pepperoni slices
1 (8 oz) pkg. mozzarella cheese,
thinly sliced
1 C. shredded Parmesan cheese
1 C. shredded Italian cheese blend
2 T. Italian seasoning
salt/pepper, to taste

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Open biscuit dough &
roll out to create a pizza crust –
place in baking dish & make sure
it extends up sides of dish. Layer
mozz. slices evenly on top followed
by pepperoni & sausage. In large
bowl crush tomatoes with a fork
then stir in Parm. cheese, Italian
seasoning, salt & pepper. Spread
sauce evenly over pizza then sprinkle
with Italian cheese blend. Bake 1
hour until dough is cooked through
& cheese is bubbly. Serve hot.
Serves 6


It’s another nice day out there – slow to
warm up but supposed to get close to
50 degrees & sunny so I’m happy.

The good thing about a big holiday
dinner? I don’t have to COOK tonight-
we have LOTS of leftovers!

Hope you’re having a great day!



I DID it!


Saturday I started FINALLY feeling like ‘me’ – so I ventured it and ended up singing in the Easter Program – YAY! Our choir director is such a sweet person – just before we went to sing one of the 3 songs for the program he looked at me and silently mouthed “are you OK?” I nodded and off we went! Tired, but really happy to finally be back ‘where I belong’. We had a quiet day and today will be our family Easter dinner.

Did a quick trip to the drug store & grocery store (wanted to get a few more packages of Peeps – AND they’re 50% off, so that was nice!). It’s nice to know that now that I’m (hopefully) finally over that viral infection, I can enjoy the cooking/eating/family time tonight.


Easy Fudge Brownie Pie

1 box brownie mix (makes an 8 x 8 pan)
and ingredients to prepare
1/2 C. chopped walnuts
1 C. marshmallows (any size)
1 tub chocolate frosting

Preheat oven 350 degrees F.
Grease a 8 X 8″ baking pan
with nonstick spray.
Prepare brownie mix as per box.
Add nuts to mixture & bake as
directed on box. When ready to
remove from oven, add marsh-
mallows to top & bake 3 more
minutes until marshmallows are
golden brown – remove from oven.
In microwave, heat chocolate frosting
in a glass bowl approx. 30 seconds –
to make it more liquid. Pour frosting
over brownies (do not use ALL-just
a little*) to cover. Cool & serve

*poster said they used about 1/4th
of can


Cheesy Ham Chowder

10 slices bacon
1 large onion, chopped
1 C. diced carrots
3 T. flour
3 C. milk
1 1/2 C. water
2 1/2 C. pe
eled/cubed potatoes
1 (15 1/4 oz) can whole kernel
corn, drained
2 tsp. chicken bouillon granules
pepper, to taste
3 C. (12 oz) shredded Cheddar cheese
2 C. cubed, fully cooked ham

In Dutch oven, cook bacon over medium
heat until crisp-remove to paper towel-
lined plate. Saute onion & carrots until
tender in bacon drippings. Stir in flour
until blended. Gradually add milk &
water; bring to boil. Cook & stir 2
minutes until thickened. Add potatoes,
corn, bouillon & pepper; reduce heat
to simmer. Simmer uncovered 20 minutes
until potatoes are tender. Add cheese &
ham; heat until cheese is melted then
stir in bacon. Serves 10


Crockpot Ham/Green Beans &


2 lb. fresh green beans, cut into pieces
2 lb. ham, cut into bite-sized pieces
4 baking potatoes, diced
1 large onion, diced
salt/pepper, to taste
3 C. water

Place all ingredients in crockpot.
Cook on Low 6 hours.

(recipe: Mike Suddaby-Facebook)

Breakfast Roll-ups

1 (8 count) tube crescent rolls
5 eggs
4 strips bacon
16 tator tots
Cheddar cheese, shredded
salsa, as garnish

Heat oven to temperature on crescent
roll tube.
Cook bacon & tator tots; scramble eggs.
Crumble bacon & place these 3 ingredients
aside. Remove rolls from tube; press rolls
onto a cookie sheet & flatten. Place 1 1/2
T. egg on large end of roll. Break 2 tator
tots in half & place over egg; sprinkle with
bacon crumbles & cheese. Bring corners
of large end over filling & roll up, pinching
dough together so ingredients are covered –
repeat with other rolls. Bake rolls according
to crescent roll package & serve with salsa
on the side.


Cheesy Bacon-Asparagus Dip

1 bunch asparagus, trimmed/roughly chopped
1 T. olive oil
kosher salt/fresh ground black pepper
4 slices cooked bacon
2 oz. cream cheese, softened (1/4 of 8 oz. block)
1 C. shredded sharp white Cheddar cheese
1/2 C. shredded Gruyere cheese
1/2 C. sour cream
1/4 C. chopped chives
fresh ground black pepper

Hollowed out bread bowl (if desired)*

Heat broiler.
Toss asparagus with olive oil & season
with salt/pepper – place on a baking sheet
& broil until tender & slightly charred,
5-7 minutes. Reduce oven heat to 375 degrees

Transfer asparagus to a large bowl; add chopped
bacon, cream cheese, Cheddar, Gruyere & chives;
season with pepper & stir until combined. Transfer
dip to a *hollowed out bread bowl or baking dish.
Bake until cheese is bubbly & dip is warmed
through, 15-20 minutes. Serve with bread, crackers
or fresh veggies. Serves 6


Chicken Tortilla Bake

1 can cream of chicken soup
1 (10 oz) can diced tomatoes with
green chilies, undrained OR
1 C. salsa
12 small corn tortillas, cut into
thin, bite-sized strips
3 C. cooked, cubed chicken
1 C. shredded Cheddar cheese
1/2 C. milk

Preheat oven 350 degrees F.
In bowl combine soup, milk &
undrained tomatoes (or salsa).
Sprinkle 1/3 of tortilla strips on
bottom of ungreased rectangular
baking dish. Layer half of chicken
over strips; spoon half of soup
mixture evenly on top – repeat
layers. Sprinkle with remaining
tortilla strips & top with shredded
cheese. Bake, covered, 40 minutes
until bubbly. Uncover & bake 5
minutes longer until cheese is


Nutty Lemon Cake

1 tsp. grated lemon peel
1 (18.25 oz) pkg. lemon cake mix;
with ingredients to prepare
1 (7 oz) jar macadamia nuts, coarsely
1 (15 3/4 oz) can lemon pie filling/divided
1 C. (1/2 pint) heavy cream
2 T. sugar

Stir lemon peel into cake batter & pour
batter into 2 (9″ round) layer pans.
Sprinkle each layer with 1/4 C. nuts &
bake accordg. to pkg. directions. When
cooled completely, place one layer
upside-down on a serving plate.
Reserve 1/2 C. lemon pie filling & place
remaining pie filling in medium bowl;
add 1/2 C. chopped nuts & spread over
cake layer. Top with second layer & spoon
reserved lemon pie filling in center of
top layer; chill.
In medium bowl using elec. mixer on
medium speed, beat cream 4-5 minutes
until stiff peaks form. Beat in sugar until
well combined then frost sides of cake &
around the filling on top of cake. Sprinkle
with remaining chopped nuts & chill at
least 2 hours. Serve or cover loosely &
keep chilled until ready to serve.
Serves 12

*We recommend chopping Macadamia
nuts using a chef’s knife; the pieces, then,
are big enough


Hope you all had a great time with family &
friends for Easter. Our weather, yesterday,
was PERFECT – sunny with a light breeze.
Today, however, it’s grey & gloomy, around
40 degrees – the lack of sunshine doesn’t
help me get in the mood to clean house &
cook! I’m definitely one of those people
who are affected by weather – give me
SUNSHINE any day!

Have a great day;



Happy Saturday!


One more day until Easter – are you ready? I woke up this morning feeling BETTER – first time in almost 3 weeks! I’m hoping this stays as I’ve had a few ‘almost better’ moments along the way. Finally braved it yesterday and did the grocery shopping – now we have all the ingredients for our feast. By the time I finished putting the bags in the car I realized I hadn’t purchased anything for dessert! A quick stop at Gordon Foods found me buying a Spring Berry Cake (it comes frozen and only has 8 pieces, but there will be 7 of us, so it should work). I SO wanted to prepare a few more ‘adventurous’ side dishes but I keep thinking that I still don’t have all my energy back, so it’s a very basic dinner: baked ham, mashed potatoes, green bean casserole, rolls, veggie tray and dessert – it will just have to do and I know my family won’t mind – it’s more a chance to spend time together around a table sharing food & making memories.


The Best Strawberry Cake Ever!

1 (18.25 oz) box white cake mix
1 (3 oz) box strawberry instant Jell-O
1 (15 oz) pkg. frozen strawberries in
syrup, thawed & pureed
4 large eggs
1/2 C. vegetable oil
1/4 C. water

Preheat oven 350 degrees F.
Lightly spray two 9 inch round cake
pans with nonstick spray. In large bowl
combine cake mix & Jell-o. Add pureed
strawberries, eggs, oil & water. Beat at
medium speed using an elec. mixer
until smooth. Pour in sprayed pans &
bake 20 minutes until a wooden toothpick
inserted into center comes out clean. Let
cool in pans 10 minutes. Remove from
pans & cool completely on wire racks.

Strawberry Cream Cheese Frosting:

1/4 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
1 (10 oz) pkg. frozen strawberries in syrup,
thawed & pureed
1/2 tsp. strawberry extract
7 C. powdered sugar
fresh sliced strawberries, for garnish

In large bowl beat butter & cream cheese on
medium speed using an elec. mixer until
creamy. Beat in 1/4 C. strawberry puree &
strawberry extract. (you will have a little
extra strawberry puree – can be used in
smoothies or on ice cream). Gradually add
powdered sugar, beating until smooth. Frost
in between layers & on top & sides of cake.
Garnish with sliced strawberries.

(recipe: Paula Deen – Facebook)

Ham & Cheese Scones

2 1/2 C. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 T. baking powder
1/2 tsp. baking soda
1/3 C. light brown sugar, packed
1 stick unsalted butter (4 oz) VERY cold &
cut into tiny pieces
1 large egg, room temp, beaten
1/2 C. plain yogurt
2 T. milk
4 oz. Cheddar cheese, shredded
4 oz. ham, diced
1/3 C. scallions, chopped

Preheat oven 400 degrees F.
Line large baking sheet with parchment
paper. In large bowl mix flour, salt, pepper,
baking powder & baking soda, & brown
sugar; mix well to combine. Quickly work
in butter cubes using your fingers until it
resembles a coarse meal. In small bowl
whisk egg, yogurt & milk, beating well
to combine. Add liquid moisture to dry &
use a fork to stir together until just
moistened. Add in cheese, ham & scallions,
gently fold into dough with a spatula. Pour
dough onto a floured work surface & shape
into an 8-inch circle. Cut dough into 8 wedges
& carefully transfer to sheet. Bake 18-20 minutes
until tops are golden brown. Cool 5 minutes
on tray then serve warm. Makes 8


Asparagus/Chive Tart

1 sheet frozen puff pastry,
thawed in fridge overnight
flour – for rolling out pastry
1 egg, beaten with 1 T. heavy
1 C. freshly grated Parmesan cheese
1 C. freshly grated Fontina cheese
2 T. chopped chives
2 eggs
1 T. heavy cream
1/2 tsp. ground black pepper
olive oil
1 lb. asparagus, washed/trimmed
sea salt, for finishing

Preheat oven 400 degrees F.
Line half a sheet pan with parchment
paper. Roll out pastry on lightly floured
surface to 10 X 16″ rectangle. Using sharp
paring knife, gently score a 3/4″ border,
carefully cutting halfway through pastry.
Using a fork, gently prick center area all
over, every 1 inch. Brush border lightly
with egg/cream  mixture. Bake 10 minutes.
Transfer to wire rack to cool. In medium
bowl combine Parm, Fontina, chives, eggs,
1 T. heavy cream & pepper; spread mixture
evenly over center of pastry, leaving a
3/4″ border. Evenly arrange asparagus
across center, alternating direction &
avoiding the border. Lightly drizzle oil over
& bake 25 minutes until pastry is golden
brown & asparagus is fork-tender. Sprinkle
with sea salt & serve immediately.
Serves 6


Garlic Butter Roasted Carrots

2 lb. carrots, cut diagonally into
2-3 inch pieces
5 T. butter
4 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
chopped fresh parsley, garnish

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
spray. Melt butter over medium heat in
large nonstick skillet. Add garlic & cook
2-3 minutes until lightly brown, stirring
frequently. DO NOT burn the garlic!
Toss carrots in pan with garlic butter until
well coated; transfer to prepared baking
sheet – arrange in one layer & bake
22-30 minutes until carrots are tender.
Remove from oven & place on a serving
plate – adjust salt/pepper & garnish
with parsley, if desired. Serves 6-8


Accordian Potatoes

8 large red potatoes
2 T. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 T. chopped fresh parsley
1 tsp. chopped fresh thyme

Preheat oven 450 degrees F.
Carefully slice each potato thinly
without cutting all the way through.
Place potatoes on microwave-safe
dish, cover with waxed paper.
Microwave on High 12-15 minutes until
easily pierced with tip of knife. Transfer
potatoes to metal baking pan. Carefully
drizzle oil between slices of potato &
sprinkle with 1/2 tsp. salt & 1/4 tsp.
black pepper. Roast in oven 25 minutes
until lightly browned. Transfer to platter,
sprinkle with herbs & serve. Serves 8


Spring Salad

1 bag spinach, rinsed/dried
1 handful dried cranberries (or to taste)
2-3 T. toasted slivered almonds
1 orange, cut into sections
4 slices cooked, crumbled bacon
your cheese(s) of choice, shredded:
mozzarella, Cheddar, crumbled feta
balsamic vinaigrette dressing

Toss all salad ingredients together,
sprinkle balsamic vinaigrette over &


Cheesy Brussels Sprout Casserole

3 T. butter
2 lb. Brussels sprouts, thinly sliced or
kosher salt
1/2 tsp. cayenne pepper
3/4 C. heavy cream
1/2 C. grated white Cheddar cheese
1/2 C. Gruyere cheese, grated

Preheat oven 375 degrees F.
In large skillet over medium heat
melt butter. Add Brussels sprouts &
season with salt & cayenne. Cook,
stirring occasionally, until tender,
about 10 minutes. Remove from heat &
drizzle with cream. Top with Cheddar &
Gruyere, bake until heated through,
about 12-15 minutes. If your cheese
won’t brown, heat under broiler 1
minute. Serves 8


Crustless Pepper Quiche

4 large eggs
2 large bell peppers, seeded/diced
1 jalapeno, diced (optional)
1 onion, chopped fine
2 cloves garlic, minced
1 T. olive oil
1 C. shredded Swiss or American
hard cheese
salt/pepper, to taste

Preheat oven 350 degrees F.
Heat oil in medium saucepan; saute
diced peppers & onion until they
begin to soften. Spray a pie plate
with nonstick spray & place cooked
veggies in plate. Beat eggs & add
chopped garlic, salt/pepper – blend
with hot pepper (if using). Pour egg
mixture into pie plate & stir. Bake
30 minutes; remove from oven & top
with shredded cheese. Turn on Broiler
& broil quiche 2-3 minutes until cheese
is browned & bubbling. Serve warm.
Serves 4


Peach Melba Dump Cake

2 (21 oz, ea) cans peach pie filling
1 (12 oz) pkg. frozen raspberries,
1 (16.5 oz) pkg. white cake mix
1/4 C. light brown sugar
1/2 tsp. ground cinnamon
1/4 C. quick cooking oatmeal
1/2 C. (1 stick) butter, cut into
thin slices

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray. Spread pie filling
in pan & top with raspberries.
Evenly sprinkle top with cake mix.
In small bowl combine brown sugar,
cinnamon & oatmeal; sprinkle over
cake mix. Place butter slices in a
single layer over brown sugar mixture &
bake 40-45 minutes until top is golden
& bubbly. Cool at least 15 minutes
before serving. Serves 15


The weather is still in the ‘chilly’ range –
32 degrees F. but it’s supposed to get
up to 49 later and no rain/snow, so that
can’t be all bad!

I noticed yesterday that the gas prices
haven’t changed, still $1.96/9 so that’s
good that on a holiday weekend the gas
is still not too high.

I’m really hoping that this ‘feeling better’
thing extends to tomorrow – I want to
go to church (have missed 2 Sundays
now – that’s not like me!). I’m NOT
planning on singing (throat is still a
little sore/scratchy) but want to be there
to worship, especially on this, the best
day of all Christendom – celebrating the
day our Savior arose!

Hoping you will be able to celebrate
the Lord tomorrow with your families;
may the Lord bless you and all of yours.



John 20:31
“But these are written that ye may
believe that Jesus is the Christ, the
Son of God;
and that believing, you
may have life through His name.”

He is Risen-
He is Risen Indeed!



Here it is Thursday already and I STILL haven’t gone grocery shopping – just can’t seem to muster enough energy to do it. From other people I’ve talked to who had this ‘bug’ also, they say it lingers for about 2 MONTHS! GREAT – I still have another month to go! Sure hope not – I’m getting tired of feeling tired – know what I mean?


No-Bake Strawberry/Lemon Cream Pie


1 1/2 C. graham cracker crumbs
1/4 C. sugar
1/3 tsp. salt
6 T. butter, melted

12 oz. cream cheese, softened
1 C. powdered sugar
2 T. fresh lemon juice
1 (8 oz) tub Cool Whip, thawed
1 C. strawberries, washed/patted dry &
1 T. fresh lemon zest

Spray a 9″ pie pan with nonstick spray. In
medium bowl whisk graham cracker crumbs,
sugar & salt; stir in melted butter until
thoroughly combined; press mixture firmly
into bottom of pie plate. Cover & refrigerate
while preparing filling.
In stand mixer (or using elec. mixer) beat
cream cheese, powdered sugar & lemon juice
until smooth & creamy. Gently fold in Cool
Whip. Gently stir in quartered strawberries &
lemon zest then pour into pie crust. Refrigerate
4 hours until set. Serve, refrigerate any leftovers.
Serves 8


Cucumber Dill Pasta Salad

1 (16 oz) pkg. bow tie pasta, cooked/
2 cucumbers, peeled & cubed
2 (14.5 oz, ea) cans (Red Gold) petite
diced tomatoes, drained
2 C. mayonnaise
1 (8 oz) tub sour cream
3 T. chopped fresh dill weed
2 T. lemon pepper

In large bowl combine all ingredients;
stir to combine. Serve immediately or
refrigerate until ready to use. Serves 10


Cheesy Steak Dip

1 lb. steak tips
1 C. sharp Cheddar cheese, grated
1 C. Fontina cheese, grated
6 slices bacon (optional)
2 white onions, thinly sliced
2 cloves garlic, minced
1/2 T. Herbs de Provence
kosher salt/black pepper, to taste

baguette slices, crackers for dipping

Preheat oven 375 degrees F.
(If using bacon, cook bacon but
don’t make it too crisp, it will also
be baked later). In large pan or skillet
over high heat sear steak tips until
browned on all sides; transfer to a
plate or bowl & drain off fat, leaving
1 T. in skillet. Reduce heat to medium-
low & add sliced onion; season with
salt/pepper & saute 10-12 minutes,
stirring occasionally. Add garlic & cook
1-2 minutes. Place steak tips in large
baking dish, add bacon strips (if using)
& cover with caramelized onions & garlic.
Top with both cheeses & sprinkle with
herbs de Provence. Bake 15-20 minutes
until cheese is melted & bubbly & steak
is cooked through. Remove from oven
& serve hot with bread slices or crackers.
Serves 6


Chinese Hot & Sour Soup

6 C. chicken broth
1 (8 oz) can bamboo shoots, drained/
finely chopped
1 C. cooked chicken, shredded
1 C. shitaki mushrooms, thinly sliced
1 c. firm tofu, pressed until drained &
chopped into strips
3 cloves garlic, minced
2 eggs, lightly beaten
1/2 inch piece fresh ginger, grated
2 T. soy sauce
2 T. red wine vinegar
2 T. cornstarch
1 T. chili sauce
3 tsp. brown sugar
black or white pepper, to taste
green onions, finely chopped –

Heat broth over medium-high heat in
large pot until warmed through. Add
chicken, mushrooms, tofu & bamboo
shoots. Stir in ginger, soy sauce, red
wine vinegar, chili paste, brown sugar
& white pepper; let mixture simmer
5 minutes. In a small glass whisk
cornstarch into 2 T. cold water; once
mixture is smooth, gradually stir into
soup. Cook 5-8 minutes longer until
thickened. Slowly pour beaten eggs
into soup, stir gently & cook 30
seconds. Ladle soup into bowls &
garnish with green onion & more
pepper, if desired. Serve hot.
Serves 4-6


Crockpot Angel Chicken

4-6 boneless skinless chicken breasts
1/4 C. butter, melted
1/2 C. chicken broth
1/2 C. Chive & Onion cream cheese,
1 (10 3/4 oz) can cream of mushroom
1 oz. pkg. Italian salad dressing mix
1 (12 oz) pkg. angel hair pasta, cooked
(or spaghetti)

Place all ingredients except chicken in a
large bowl; using elec. mixer, mix on Low
2 minutes. Place chicken in crockpot &
slather mixture on top. Cover & cook
on Low 4-6 hours. Serve over cooked
pasta. Serves 4-6


Deluxe Deviled Eggs

12 eggs
1/4 C. mayonnaise
1/4 C. sour cream
1 tsp. Dijon mustard (or 2 tsp. prepared
2 tsp. lemon juice
1 1/2 tsp. Worcestershire sauce
salt/black pepper, to taste
1 (14.5 oz) can (Red Gold) petite diced
tomatoes, drained
paprika, for garnish

Place eggs in a saucepan with cold water.
Heat on medium heat until water boils;
remove pan from heat & allow them to
sit 15 minutes. Pour off water, shake eggs
in the pan to crack the shells, then fill pan
with cold water. Peel eggs under running
water. Cut eggs in half lengthwise & remove
yolks. Place yolks in small bowl & mash using
a fork. Mix in mayo, sour cream, mustard,
lemon juice, Wors. sauce, salt/pepper – mix
until smooth. Add diced tomatoes & mix.
Fill a plastic bag with yolk mixture. Cut across
a bottom corner of bag & pipe filling into
egg whites. Garnish tops with paprika. Makes
24 deviled eggs.


Skillet Scalloped Potatoes with
Chive Butter

2 T. unsalted butter
2 cloves garlic, minced
1 onion, diced
2 tsp. fresh chopped thyme
kosher salt
ground black pepper
1 C. heavy cream
1/2 C. chicken broth
1/4 C. chopped chives – more
for garnish
1 C. shredded Fontina cheese
3-4 Yukon Gold potatoes, sliced

Preheat oven 400 degrees F.
In large cast iron skillet over
medium-high heat, melt butter over
& add garlic, onion & thyme. Cook
until mixture is softened, 3-5 minutes.
Add 1 1/2 tsp. salt, 1/2 tsp. pepper,
heavy cream & chicken broth – bring
to boil. Turn off heat & mix in chives
& half of Fontina cheese. Add potatoes
to skillet & arrange in any pattern, keeping
slices vertical to ensure even cooking.
Bake 40 minutes. Sprinkle remaining
Fontina all over & bake until cheese is
melted & crust is golden brown, 10
minutes longer. Garnish with more
chives & serve immediately.
Serves 6


(not sure if I posted this one yet)

Crockpot Cranberry/Mustard Spiral Ham

8 lb. spiral sliced ham
1 can pineapple, fruit & juice separated
half can jellied cranberry sauce (save
other half for cranberry mustard)
2 T. Dijon mustard
1/2 C. brown sugar

(note: Mix up Cranberry Mustard
& refrigerate – before or during
ham cooking time)

Place ham, cut side down, in crockpot.
Mix rest of ingredients & pour over ham.
Cover & cook on Low 4-6 hours. Garnish
with reserved pineapple. Serve with
Cranberry Mustard on the side.

Cranberry Mustard

reserved half can cranberry sauce
1-2 T. Dijon mustard
1-2 T. brown sugar

Mix all ingredients together. Refrigerate
at least 4 hours before serving.


Apple Crisp for a Crowd

1 1/2 C. flour
3/4 C. packed light brown sugar
3/4 C. white granulated sugar
1 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. salt
2 sticks salted butter, cut into cubes,
1 1/2 C. old fashioned oats

6-7 lb apples (about 10 large Granny
Smith), peeled/cored/sliced thin
1/4 C. lemon juice
1/2 C. granulated sugar
1/2 C. light brown sugar
1/2 tsp. cinnamon
3 T. vanilla

Optional toppings after baking:
whipped cream, Cool Whip,
caramel sauce

Preheat oven 375 degrees F.
Mix flours, sugars, cinnamon, nutmeg &
salt in medium bowl; add butter-using a
pastry blender or 2 forks, cut in butter to
large crumbs. Stir in oats at end. Refrigerate
15 minutes while preparing filling.

After slicing apples, immediately toss with
lemon juice to prevent browning. Add in
sugars, cinnamon & vanilla; toss to coat
well. Spread apples in large baking dish,
cover with chilled topping. Bake until apples
are bubbly & topping is browned, about
1 hour. Let cool at least 10 minutes before
serving then top with whipped cream, ice
cream and/or caramel sauce, if desired.
Serves 20

Hope you’re having a great day – it’s gloomy
& rainy here – sigh. Just found out we’ll be
watching my (9 1/2 yr old) grandson tomorrow,
no school. We’ll see how that goes, I’m pretty
sure he won’t be too happy that I’m not my
usual ‘Let’s PLAY!’ self, but . . . oh well.



SOoooooo Many Recipes!


While trolling my favorite sites for Easter recipes for you I stumbled onto a FANTASTIC site:   they have TONS of great recipes! It got to where I couldn’t type recipes any more and yet there were still LOTS I wanted to copy – you HAVE to check them out!


Pineapple Cake w/Coconut Pecan

1 1/2 C. granulated sugar
2 tsp. baking soda
2 C. flour
1/2 tsp. salt
1 (15.5 oz) can crushed pineapple,
undrained (20 oz can is OK, also)
2 eggs, beaten
1 tsp. vanilla

1 1/2 C. granulated sugar
1/2 C. (1 stick) butter, softened
1 (5 oz) can evaporated milk
1 C. chopped pecans
pinch salt
1 1/2 C. coconut
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Mix dry ingredients
together; add beaten eggs, pineapple
& vanilla. Pour into prepared pan.
Bake 25-40 minutes – begin checking
at 25 minutes for center of cake to
spring back. Remove cake from oven.
Place all icing ingredients in
a large saucepan & bring to boil;
boil 6 minutes, stirring continually.
Pour over cake while still warm & spread
out evenly.

NOTE: You can use this icing over a
chocolate cake & call it German


Deviled Egg Potato Salad

3 1/2 lb. Yukon Gold potatoes,
peeled/cut into 1 inch pieces
kosher salt/ground black pepper
1 C. mayonnaise
3 T. yellow mustard
6 hard-boiled eggs, peeled/chopped
3 ribs celery, thinly sliced
1/4 C. chopped celery leaves
6 scallions, thinly sliced
1/3 C. chopped flat-leaf parsley
1 (4 oz) jar diced pimentos, drained
sweet paprika, for garnish

Place potatoes in medium saucepan,
cover with cold salted water & simmer
until tender, 4-5 minutes; drain. Combine
mayo & mustard in a large bowl. Add
potatoes, eggs, celery & leaves, scallions,
parsley & pimentos – toss to combine.
Season with salt/pepper & garnish
with paprika. Serve immediately or
refrigerate 1 hour then serve.
Serves 6


Butter Sugar-Glazed Carrots

zest & juice of 1 orange
2 T. brown sugar
1 C. vegetable stock
1/2 C. dry white wine
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 1l2 lb. carrots, peeled/cut
into 1/2″ diagonal slices
2 T. unsalted butter
1/4 C. fresh parsley, chopped

In large skillet over medium heat
combine 1 T. orange zest & juice,
brown sugar, stock, wine, salt/
pepper. Mix with a spoon, add
carrots & bring to a boil. Simmer &
cook, covered, 5 minutes. Remove
cover & cook until liquid is reduced
by half, 5-10 minutes. Add butter &
simmer until carrots are tender & sauce
has turned into a glaze. Garnish with
parsley & serve immediately. Serves 6

Creamy Herb Chicken

4-6 boneless skinless chicken
2/3 C. chicken broth
1 (4.4 oz) pkg. spreadable herb
cheese (poster used Boursin)
1 shallot, minced
1 large clove garlic, minced
1/2 lemon, zested & juiced
2 T. olive oil, divided
1 T. flour
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried tarragon
kosher salt
fresh ground black pepper, to taste

Brush chicken breasts with 1 T. oil &
season generously with salt/pepper.
Heat a large skillet over medium-high
heat & cook breasts until opaque &
no longer pink-transfer to a plate.
In same skillet heat remaining oil &
saute shallot & garlic, along with
dried herbs 1-2 minutes until fragrant.
Stir in herb cheese, broth, lemon juice
& zest; whisk together until smooth
then sprinkle in flour – whisk until
incorporated. Cook 5-10 minutes until
sauce has thickened. Return chicken
to skillet & cook 2-3 minutes more
until warmed through. Serve hot.
Serves 6


Ham & Cheese Breakfast Bake
(chill 1 hour or overnight)

2 1/2 C. milk
8 large eggs
2 T. Dijon mustard
1 tsp. chopped thyme
1 large French baguette,
sliced into rounds
8 oz. Cheddar cheese, shredded
8 oz. thinly sliced deli ham
1 T. chopped chives

Spray square 2 quart baking dish
with nonstick spray. Whisk milk,
eggs, mustard, thyme & 1/4 tsp.
salt/pepper in large bowl. Arrange
half of bread, overlapping in baking
dish; pour half of milk mixture over
bread. Sprinkle half of cheese on top,
then top with ham. Repeat layering
of bread, milk & cheese. Cover dish
& chill 1 hour or overnight.

Preheat oven 350 degrees F.
Bake 50-55 minutes until golden &
custard is set. Let stand 5 minutes
before serving. Garnish with chives.
Serves 6


Crockpot Italian Chicken & Potatoes

4-6 whole boneless skinless chicken
1 (16 oz) bottle Italian salad dressing
8 oz. shredded Parmesan cheese
Italian seasoning
4-6 whole potatoes, scrubbed, cut in
half or wedges (peeled or not)

Spray insides of crockpot with nonstick
spray. Squirt a small amount of salad
dressing in bottom of crockpot. Place
2-4 chicken breasts in crock & pour
more salad dressing on them. Sprinkle
about 1/3 of cheese on chicken & some
Italian seasoning. Place 2 more breasts
on top  but not directly on top of first
ones; pour more Ital. dressing on &
sprinkle with 1/3 of cheese, sprinkle
on more Italian seasoning. Place
cut potatoes on top & pour remaining
salad dressing over potatoes then cover
with last of Parm. cheese & some Ital.
seasoning. Cover & cook on Low 6-8
hours. Serves 8


Cheesy Baked Shrimp Scampi Dip

2 T. butter
3 cloves garlic, minced
1/4 C. dry white wine
1/4 C. fresh lemon juice
2 T. chopped parsley (more for
garnish, if desired)
1/2 lb. medium peeled/deveined
shrimp, defrosted
1 C. ricotta cheese
1 C. shredded white Cheddar cheese
1/4 C. grated Parmesan cheese

sliced baguette, for serving

Preheat oven 350 degrees F.
In large skillet over medium heat
melt butter. Add garlic & cook 1-2
minutes. Add wine, lemon juice,
parsley & shrimp – season with
salt/pepper. Cook 5-7 minutes
until shrimp is no longer opaque
& wine is reduced. Transfer
mixture to a cutting board & finely
chop shrimp. Add ingredients to
large bowl with ricotta, Cheddar &
Parm. cheeses, stir to combine.
Transfer mixture to a baking dish &
bake 15 minutes until warm &
bubbly. (you can put this under
the broiler to darken the top).
Garnish with parsley & serve
with baguette slices. Serves 4


Funeral Potatoes

3/4 C. finely chopped onion
1/2 C. plus 5 T. butter
2 lb. frozen hashbrowns (shredded or
2 (10 oz, ea) cans cream of chicken soup
1 pint sour cream
2 C. shredded Cheddar cheese & some
for garnish
salt/pepper, to taste
1 1/2 C. corn flakes, crushed

Preheat oven 350 degrees F.
Saute onion in 1 T. butter until translucent.
Combine all other ingredients (except
cornflakes, 4 T. butter  & garnish) Mix well.
Spray a 9 X 13″ baking dish with nonstick
spray & pour mixture into pan – spread
out evenly. Combine cornflakes & 4 T.
butter – sprinkle evenly over casserole &
top with extra Cheddar cheese. Bake 45
minutes until bubbly. Serves 6-8


Asparagus/Peas/Tomatoes in
Herb Butter

4 T. unsalted butter
1 T. chopped fresh chives
1 T. chopped parsley
1 tsp. ground black pepper
1/2 tsp. salt
2 T. olive oil
2 bunches asparagus
1 C. fresh peas
2 cloves garlic, minced
1 C. grape tomatoes, sliced in half
1/4 tsp. red pepper flakes

In small bowl combine butter, chives,
parsley, pepper & salt; mix well. Cut
a 12 inch long piece of plastic wrap &
transfer herb/butter to plastic-roll
into a log, twist ends to seal. Place
roll in fridge until firm, at least 1
hour or up to 2 days.
In large saute pan over medium-high
heat heat olive oil. Add asparagus &
cook 5 minutes. Add peas & garlic, saute
until asparagus & peas are just tender,
8 minutes. Add tomatoes & red pepper
flakes, cook 2 minutes. Transfer to a
large serving platter. Slice herb butter
into 1/2 inch thick discs, serve with
warm vegetables. Serves 8


Aunt Marion’s Fruit Salad Dessert

1 (20 oz) can pineapple chunks, drained
1 (15 1/4 oz) can sliced peaches, drained
& cut into bite-sized pieces
1 (11 oz) can mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-
sized pieces

Fruit Sauce:
1 C. cold milk
3/4 C. sour cream
1/3 C. thawed orange juice concentrate
1 (3.4 oz) pkg. instant vanilla pudding mix

In large bowl combine fruits. Whisk sauce
ingredients until smooth & gently fold in
fruits. Cover & chill 3-4 hours before
serving. Serves 10 (2 quarts)



Just had a bit of a freak-out …went to copy
some of these recipes to the blog when I
suddenly couldn’t find the last 1 1/2 HOURS
of recipes I’d typed! It’s Ok – they kind of got
mixed up a bit with another bunch of recipes –
WHEW! There are SOoooooo many great
side dish recipes – I just kept typing, moving
to the next recipe and then, Yep, ANOTHER
great one – got to type it! Not sure if I’ll get
them all posted for you before Easter, but
they are all equally yummy-sounding (at
least to me, anyway!).

I’m getting a little better each day – I stopped
the nasal spray (it made my nose burn inside
terribly!) and now I can breathe without having
the constantly stuffy nose I had for 2 1/2 weeks.
I know I need to go grocery (Easter dinner)
shopping soon, just can’t seem to find the
energy to do it today – oh well, I have 3 more
days, right? The GOOD thing is: oldest son &
I were deciding on what time/day for the dinner-
it seems his girlfriend’s Dad’s birthday is on
Easter and they want to do dinner with her
family so we’re doing dinner MONDAY! That
works for me – not all the pressure of the
day (I’m hoping I can go to church Sunday)
AND it gives my husband & I one more day
to get better feeling! Works for me! Think it’s
going to be the ‘usual’: baked ham, mashed
potatoes, green bean casserole, snow flake
rolls (Krogers’ – love them), veggie tray and
some sort of dessert. Might do a salad – not
sure yet. We usually eat around 6:30-7 p.m.
for holidays so sometimes no one even
wants to eat dessert!

Since I haven’t been ‘out’ exactly I’m not
sure what our gas prices are; read in our
local paper that they are hovering around
almost $2.00; I know my favorite station
(Clark) near our house was $1.94/9 last
I looked. Still, it’s better than $4.00 a gallon!

Enjoy your day!



Happy Tuesday!


It’s another nice day here – sunny, slight breeze & supposed to get up in the 50’s – hope so!  I’m still struggling to get back to ‘regular’ health – still tired & stuffy nose, but ‘getting better’! Husband is bounding back a little quicker than me – that’s good. We had an enjoyable dinner last night at oldest son’s house (the chef). He loves to cook and every Monday night he cooks a big dinner and his friends come over to enjoy it with him. This time he had baked potatoes, 2 beautifully cooked beef roasts, smoked chicken (he loves smoking meats), brussels sprouts & bacon (he smoked the bacon), a huge tossed salad with all sorts of stuff in it: tomatoes, chopped avocado, chopped mango, carrots, etc. , braised carrots (those were REALLY good!) and then the desserts. I brought a basic chocolate cake w/Cool Whip & mini chocolate chips, 2 more friends brought ‘store-bought’ cakes: a peanut butter/fudge cake and a caramel/chocolate cheesecake – we ate like kings!


Disclaimer: Every once in awhile I feel
the need to stress that the recipes I post
on my blog (unless otherwise stated) are
NOT my own – I post the location where
I obtained them.


Pineapple Dream Dessert

2 1/2 C. graham cracker crumbs
(2 sleeves)
1/2 C. unsalted butter

2 C. powdered sugar
1/2 C. unsalted butter, softened
4 oz. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
drained well

Preheat oven 300 degrees F.
Melt butter in microwave & allow to cool.
Combine crumbs & butter; toss together
until incorporated. Press 2 C. mixture
firmly into a 9 X 9″ square baking pan.
Bake 8-10  minutes. Cool on wire rack.
Beat cream cheese & butter until creamy.
Turn mixer speed to Low & add powdered
sugar, 1 C. at a time, until incorporated.
Turn speed up & beat well 1 minute. Add
a heaping T. drained pineapple & stir with
spatula. Spread this mixture over cooled
crust. Fold remaining pineapple into Cool
Whip & spread on top of cream cheese
mixture. Sprinkle remaining graham
cracker crumbs on top. Refrigerate at
least 4 hours, preferably overnight.


Creamy Asparagus Soup

2 lb. fresh asparagus
1 onion, thinly sliced
2 T. butter
4-5 C. chicken broth
1/2 C. heavy cream
1-2 T. lemon juice
salt/pepper, to taste

Trim ends of asparagus & cut into
1-inch pieces. Heat medium pot over
medium-high heat & melt butter. Add
asparagus & onion, cook 2 minutes.
Add 4 C. broth, cover with lid & bring
to boil. Reduce heat to simmer & cook
20 minutes until vegetables are extremely
soft. Remove from heat & puree contents
in blender until smooth. Add cream &
continue to blend. If soup is thicker than
you want, add more broth. Add lemon
juice & salt, to taste. Serves 6


Cheesy Chicken/ Broccoli/Rice

1 tsp. kosher salt
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 T. olive oil
1 1/2 lb. boneless skinless chicken
1 C. white long grain rice
2 1/2 C. chicken broth
2 C. broccoli florets
2 C. shredded Cheddar cheese

Mix all spices together. In large
skillet over medium-high heat,
heat olive oil. Rub chicken breasts
with spices; add to skillet & cook,
stirring occasionally, until browned
on all sides, about 5 minutes. Allow
chicken to cool then cut into chunks.
Add rice to skillet & stir constantly
1 minute; add broth, stir & reduce
heat. Cover & simmer 10 minutes.
Add broccoli & continue to cook,
uncovered, 10 minutes, stirring
as needed to prevent rice from
sticking to pan bottom. Remove
from heat & stir in 1/2 C. cheese;
top with remaining cheese. Cover &
place on medium heat 2 minutes
until cheese is completely melted.
Serves 4


Hot Parmesan Green Chile Pepper Dip

2 T. Panko bread crumbs
1/4 C. shredded Parmesan cheese,
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1 C. Mexican-style shredded 4-cheese
1 (4 oz) can chopped green chiles,

Preheat oven 350 degrees F.
Combine bread crumbs & 1 T.
Parmesan; mix remaining Parm. with
rest of ingredients in shallow oven-
proof dish until blended. Top with
crumb mixture. Bake 15 minutes until
top is golden brown & dip is hot &
bubbly around edge. Makes 20
(2 T. each) servings

(recipe: Kraft recipes)

Reuben Stuffed Pork Tenderloin

18 oz. trimmed pork tenderloin
3 T.  Thousand Island salad dressing
2 oz. thinly sliced turkey pastrami
2 oz. Swiss cheese, sliced
1/4 C. sauerkraut, rinsed & drained
1/2 tsp. olive oil
1 tsp. garlic powder
1 tsp. coarse salt
1/4 tsp. caraway seeds

kitchen string

Preheat oven 425 degrees F.
Cut a lengthwise slit down center of
tenderloin to within 1/2 inch of bottom-
be careful not to cut all the way through).
Open tenderloin so it lies flat. On each
half make another lengthwise slit down
the center to within 1/2 inch of bottom,
making sure not to cut all the way through.
Cover with plastic wrap & flatten to 1/4 inch
thickness using a mallet. Remove plastic
wrap; spread 1,000 Island dressing on one
side. Layer pastrami then Swiss cheese &
sauerkraut along center of pork. Roll up
pork, jelly-roll style, starting with long side.
Tie roast at 2 inch intervals with kitchen
string (each string about 12 inches long).
Rub pork with olive oil. Combine garlic
powder, salt & caraway seeds in small
bowl & rub mixture over pork. Place on a
rack in a shallow baking pan, uncovered.
Bake about 35 minutes until a meat
thermometer reads 160 degrees F. Transfer
to a serving platter or cutting board. Let
meat rest 10 minutes before removing
string & slicing. Slice into 8 pieces.
Serves 4


Italian Crescent Casserole

1 lb. ground beef, cooked/
1 c. garlic tomato pasta sauce
1 (8 oz) can refrigerated crescent
dinner rolls
1 1/2 C. shredded Italian cheese
1/4 tsp. dried basil leaves

Preheat oven 375 degrees F.
In skillet mix beef & pasta sauce;
heat over medium heat until warm.
Separate crescent dough into 8
triangles & place on ungreased 9-
inch pie plate in a spoke pattern,
with narrow tips overlapping rim of
plate by about 3 inches. Press dough
in sides & bottom of pan to form
crust & cover the pan. Sprinkle with
1 C. cheese over dough. Spoon meat
mixture evenly over cheese & bring tips
of dough over filling to meet in center;
do not overlap. Sprinkle top with
1/2 C. cheese, then basil. Bake
15-20 minutes.


Tuscan Angel Hair Pasta

12 oz. angel hair pasta
1 T. olive oil
1 lb. boneless, skinless chicken breasts
kosher salt
fresh ground black pepper
6 slices bacon
2 cloves garlic, minced
2 C. diced tomatoes (canned or fresh)
3 C. baby spinach
1/2 C. heavy cream
fresh basil, chopped – garnish

In large pot salted water cook pasta
accordg. to pkg. directions to al dente;
drain & reserve 1 C. pasta water. In
large skillet over medium-high heat
heat oil. Season chicken with salt/
pepper & cook 4 minutes per side,
until thoroughly cooked. Transfer to
cutting board & slice into strips. In
another skillet cook bacon until
crispy; drain & crumble. Add to
chicken skillet garlic, tomatoes,
spinach & season with salt/pepper.
Add heavy cream & 1/2 C. pasta
water. Simmer then add spaghetti
& toss until fully coated. Add
chicken & bacon, toss then garnish
with basil. serves 4


Rustic Berry Cream Tart

1 ‘ready to use’ refrigerated pie
crust (half of a 14.1 oz pkg)
1 (3.4 oz) pkg. vanilla instant
pudding mix
1 C. cold milk
1 C. Cool Whip, thawed
1/2 tsp. cinnamon sugar
1 1/2 C. mixed fresh berries (blue-
berries, raspberries, sliced strawberries)
1 oz. white chocolate, melted

Preheat oven 450 degrees F.
Place pie crust in 9 inch pie plate &
bake accordg. to pkg. directions;
cool completely.
Beat pudding mix & milk in medium
bowl using whisk 2 minutes; stir in
Cool Whip & spoon into cooled crust.
Sprinkle top with cinnamon sugar &
top with berries. Drizzle top with
melted chocolate & refrigerate several
hours until chilled. Serves 6

(recipe: Kraft Recipes)


Oldest son is still super happy over his new
job – he convinced his boss that they needed
to order a meat smoker – son loves smoking
meats and boss was really happy to hear he
could make his own bacon for their breakfasts.
During their ‘chats’ he asked how Hilton corp.
felt about having a kitchen garden – his boss
said that that is one of the BIG extra points
on their scales of a great hotel – my son has
had a kitchen garden at the last two restaurants
he’s worked at so now his boss is going to find
out just where they can locate one! Since his
hotel is one of the Hilton GARDEN INNS, all of
their plants are real (no plastic/artificial ones) –
his boss is excited about this idea, too! I was
a bit surprised when he told me last night that
they are opening mid-April – originally they
were supposed to open in MAY! As my son put
it: “Things are really starting to shape up
QUICKLY!” I’m thrilled for this opportunity for

How are you doing on your Easter dinner
plans? So far I’m still dawdling – looked over
the three grocery store fliers for the stores I
frequent – not feeling it, yet. Maybe Weds. or
Thurs. I’ll get out there and solidify what we’re
having. Oldest son is still checking with his
girlfriend as to their family’s dinner plans,
so I’ll hold off. I’ve decided that I’m NOT going
to be helping with the church Easter breakfast
this year – still not quite ‘up to par’ with my
feeling healthy and would hate to possibly
get anyone else sick. I’m still holding out for
getting well enough to sing for the Good
Friday evening service and Easter Sunday –
we’ll see – my nose is still stuffed up.

REMEMBER-TRY to stay healthy (if you can)!
Enjoy this Spring weather – look to see if you
can see any little green sprouts or signs of
blooming plants to come!



Happy “First Day of Spring”!


Trying our best (husband & I) to get over this ‘bug’ – feeling a little better each new day, so I’m hoping/praying that I’ll be close to ‘normal’ by this Friday (Good Friday) so I can sing for the service Friday night – we’ll see. I wrote to you about the nasty side effect (no sleep/nightmares) from the antibiotic I was on for 2 days – now I’m on Cipro (a general cover-all antibiotic) and I’m doing great – FINALLY got sleep Thurs to Friday! YAY! We decided to stay home today because I ‘picked up’ this bug from just having a chat with a friend, so don’t want to spread it to anyone if we can help it. Seems really strange not going to church – we’ve missed 2 Sundays now but I know the Lord understands and I sent emails to our Sunday School teacher & choir director.

Mostly been keeping myself ‘occupied’ by reading, doing word search puzzles & (finally) knitting. Finished the red/white striped baby blanket for Crisis Pregnancy yesterday – YAY, that’s finally D-O-N-E!


I have a pattern for some baby booties that sort of look like UGGS boots

images  fb50be04a80b4f1d9694a4da1006c34c

The friend who’s expecting in May is VERY much into ‘fashion’ so I thought that these would be cute for her son-to-be. They are knit – we shall see if I can do this – am going to have to go to YouTube for directions on how to “Make 1” – it’s a simple stitch, it’s just that I don’t know how to do it the way I knit (Continental Combined or Russian Continental). Been wanting to try these but haven’t felt well enough to spend the time ‘learning in front of the computer’ so we’ll see…

How are your Easter dinner plans coming? I’m just now feeling well enough to start planning the meal; am re-thinking volunteering for the Easter breakfast. I’ve done it for 4 years now but am not sure it’s a good idea THIS year.


Pineapple Sunshine Cake

1 box yellow cake mix
4 eggs
1/2 C. oil
1 (8 oz)can crushed pineapple
with juice

1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding
1 (8 oz) can crushed pineapple
with juice

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
spray. Mix cake ingredients in a large
bowl & pour into prepared pan.
Bake 25-30 minutes until a wooden
toothpick inserted into center comes
out clean. Cool cake completely on
wire rack.
In medium bowl mix together frosting
ingredients then spread over cooled

(recipe: Happy Living-Facebook)

Philly Cheese Steak Dip

1 T. vegetable oil
3/4 lb. flat iron steak
1 C. onion, diced
1 C. green bell pepper, diced
8 oz cream cheese, softened
1/2 C. mayonnaise
4 oz. shredded sharp Provolone
cheese plus extra for garnish

Dippers: toasted baguette pieces
or rolls

Preheat oven 350 degrees F.
Heat a grill pan or skillet over
medium-high heat. Once pan is
really hot, add oil then place steak
in pan. Sprinkle with salt/pepper &
sear 4-5 minutes on first side until
it has browned. Flip steak & cook
4-5 minutes more. *
Remove steak from pan & let rest
5-10 minutes before cutting. Saute
onion & bell pepper in pan until
tender, about 5 minutes. Cut steak
against the grain into thin slices, then
dice the slices. In medium baking dish
mix cream cheese, mayo. & Provolone
cheese; stir in diced steak & sauteed
onion mixture. Spread in an even
layer in baking dish & bake 20-25
minutes until cheese is starting to
brown on top. Top with extra cheese,
for garnish, if desired.


Eggs Benedict Casserole

1 T. olive oil
6 English muffins
1 large leek, chopped
12 oz. Canadian bacon,
chopped into pieces
6 large eggs
8 large egg yolks
2 1/2 C. milk
1 1/2 tsp. dry mustard
2 T. chopped fresh chives
2 C. heavy whipping cream
3/4 tsp. cayenne pepper
kosher salt

Hollandaise sauce:
1/2 C. unsalted butter
1 T. fresh lemon juice
1 tsp. Dijon mustard

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place Eng. muffin
pieces on large rimmed baking
sheet & bake until lightly brown,
12-15 minutes – transfer to baking
dish. Reduce oven temp. to 350
Heat oil in large skillet over medium
heat; add leek & cook, stirring
occasionally 4 minutes. Increase heat
to medium-high, add bacon & cook,
stirring occasionally until beginning
to brown, 4-5 minutes. Spoon over
Eng. muffins in dish. In large bowl
whisk whole eggs, milk, dry mustard,
chives, 1 1/2 C. cream & 1/2 tsp.
cayenne/salt/pepper. Pour egg
mixture over leek/bacon mixture &
bake until casserole is puffed, golden
brown & just set: 40-45 minutes.
Ten minutes before casserole is
Make Hollandaise sauce:
Melt butter in microwave in a
microwavesafe container. In glass
or metal bowl whisk egg yolks,
lemon juice, Dijon mustard, remaining
1/2 C. cream, 1/4 tsp. cayenne & 1/2
tsp. salt. Place bowl over (but not IN)
a saucepan of simmering water & cook,
whisking constantly until mixture is
thick enough to coat the back of a
spoon, 2-3 minutes. Reduce heat to
Low. Still whisking constantly, gradually
add melted butter. Sprinkle casserole
with additional chives, if desired, &
serve with Hollandaise sauce.


Roast Asparagus & Tomatoes

1 1/2 lb. fresh asparagus spears,
4 tsp. olive oil, divided
1/4 tsp. salt
2 tsp. finely chopped garlic
1 (14.5 oz) can diced tomatoes,
2 tsp. fresh lemon juice
3 T. crumbled goat cheese (or

Preheat oven 450 degrees F.
Spread asparagus spears in single
layer on shallow baking pan.
Drizzle with 3 tsp. oil & gently rub
to coat evenly. Sprinkle with salt &
bake 10 minutes until tender, shaking
pan to turn spears once.
Heat remaining 1 tsp. oil in small
saucepan over medium heat. Add
garlic, cook & stir 1 minute until
fragrant. Add drained tomatoes &
cook 4 minutes until liquid has
evaporated & tomatoes are hot,
stirring occasionally – stir in lemon
juice. Place asparagus in serving dish,
top with tomato mixture & cheese.
Serve immediately. Serves 6


Monte Cristo Brunch Sandwiches

2 pkgs (12 count ea) sweet dinner rolls
(like King’s Hawaiian)
1/2 lb. deli-sliced honey ham
1/2 lb. deli-sliced smoked turkey
1/2 lb. Gruyere, emmental or muenster
cheese, shredded or sliced
1/2 C. butter (1 stick) melted
1 egg, well beaten
2 T. Dijon mustard
powdered sugar

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with foil &
spray very lightly with nonstick spray.
Remove rolls from pkg without separating
them – slice in half horizontally using a
serrated knife (like making one giant
hamburger bun). Repeat with second
pkg. Place both bottom portions side-
by-side in bottom of pan. Layer ham,
turkey, then cheese evenly over rolls &
place top portion of rolls on top of
cheese. Whisk melted butter, egg &
Dijon mustard until well combined;
pour over tops of rolls, coating each
one. Cover with tented foil (DO NOT
let foil touch tops of rolls). Bake
20 minutes. Remove foil & continue
baking 10  minutes more. Remove
from oven & let rest 15 minutes.
Remove rolls from pan & slice into
single servings. When ready to serve
dust tops with powdered sugar (do
not dust before serving as the sugar
will eventually dissolve into moisture
on rolls).

(recipe: recipe lion)

Crockpot Cranberry/Mustard Spiral Ham

8 lb. spiral sliced ham
1 can pineapple, fruit & juice separated
half can jellied cranberry sauce (save
other half for cranberry mustard)
2 T. Dijon mustard
1/2 C. brown sugar

(note: Mix up Cranberry Mustard
& refrigerate – before or during
ham cooking time)

Place ham, cut side down, in crockpot.
Mix rest of ingredients & pour over ham.
Cover & cook on Low 4-6 hours. Garnish
with reserved pineapple. Serve with
Cranberry Mustard on the side.

Cranberry Mustard

reserved half can cranberry sauce
1-2 T. Dijon mustard
1-2 T. brown sugar

Mix all ingredients together. Refrigerate
at least 4 hours before serving.


Angel Food Cake/Berry Dessert

angel food cake – made from a box
or from scratch
Cool Whip, thawed
raspberry sherbet, thawed a little
fresh raspberries
fresh blueberries
fresh strawberries

Mix thawed Cool Whip & sherbet
together. Tear angel food cake into
pieces. Using a large glass bowl*,
layer cake pieces, cream, then berries-
repeat layers 3 times.

*you could use any bowl, but a clear,
see-through bowl makes a lovely
presentation – like a triffle.

(recipe: Mike Suddaby-Facebook)

Our weather has been pretty typical for Michigan
this time of year: early morning in the 30’s, day-
time in the 40’s; looking at the weather forecast
for this coming week it looks like mostly 40’s with
some rain (typical). I ‘have’ seen SNOW on Easter
before – really hoping that doesn’t happen THIS

Oldest son has now started his new job with
Hilton; he’s currently sorting through all the many
boxes of kitchen supplies that were ordered. I guess
they have a guy at corporate who just ‘points &
clicks’ the standard ‘Hilton kitchen supplies’ list.
My son said that some of the stuff is sub-par, some
way over-priced so he questioned that – they told
him YOU are in charge, order what YOU want in
YOUR kitchen! COOL! He said it makes no sense to
order cheap pots & pans that will be used constantly,
so he’s upping the quality in that area. I guess most of
the kitchen appliances are in and hooked up – next
comes meetings with food/drink purveyors. Exciting
stuff! They won’t be opening until May so he’s got
‘some’ time; we were talking about his office. He said,
currently, his office is the top of a prep table –
I asked why? He said: “Oh, my desk, etc. is probably
there – somewhere amidst the thousands of boxes
awaiting assembly along with halls/rooms full of BOXES!”
He had a new experience the other day: in all the
years he’s worked kitchens he’s NEVER had to go
OUT to buy lunch! There is NO food currently at
this new place – he said they don’t even have any
snacks at the front desk yet! He & his dad went
on line, looking around where the new
hotel is, to locate various fast food places, take
outs, etc. Too funny.

Hope you are having a great day – STAY HEALTHY!
(Lord knows, I’m trying!)




Happy St. Patty’s Day!


I’m not Irish, but Happy Today!

Boy, oh boy – yesterday was a TRIP! Got done with the Oncologist, came home pretty tired and decided to take a quick nap – that was NOT to be! Just got comfy and the leader of my special needs group called to ask if I thought we should cancel the meeting because they had extended the Wind Advisory (winds up to 50 MPH) from 3 p.m. to 8 p.m. – then she told me there were reports of power outages in the area of the church we meet at and another close ‘city’. We ended up being ‘better safe than sorry’ and started ‘the calling’. This was around 5:20 p.m. (our group starts at 7 p.m.); the last time I updated all our phone lists I did NOT print out extra copies for the other leaders (and there were a good 4-5 mistakes/number changes, etc.) on the sheets they had. That left the calling up to me, alone. Normally I wouldn’t mind but I wasn’t feeling super – did it anyway and got done around 6:10 (YAY!) The wind kept up all night – glad I didn’t have to drive my minivan through it. Yesterday I started the antibiotic to try to get rid of whatever ‘crud’ I have now – I’m going to give it ONE MORE DAY – I couldn’t get to sleep – heard 3,4, 5 a.m. on our chiming clock. When I finally DID get to sleep it was CONSTANT nightmares – horrible, grizzly, nasty. Finally was awakened at around 9 a.m. by husband yelling he was ‘coming’ when one of our son’s rang the doorbell – constantly! I didn’t even HEAR the doorbell! (son left his car at the dealership-(a friend drove him home) and he left his house key on the ring, hence needed the house opened for him). What a night! I read the side effects of this drug and one of them says something about difficulty sleeping – NO KIDDING! UGH!

Today’s a better day so far – same son needed a ride back to pick up his car so I drove him, stopped at the library & grabbed 3 more books from my current favorite authors (Preston & Child) and a quick stop to CVS to pick up things that were out of stock at the other CVS near us (I’ve been to CVS three times this week!). Was happy when the lady rang me up – she said: “Wow – you saved $11.00!” and this was with no coupons! They had my instant coffee on sale for $2.99 (usually any where from $5 – 9) so I got 2, my hair coloring $3 (special-2/$6.00, normally $5-9; – the CVS yesterday only had one box) so I was happy with my little side trip!


 Cranberry-Orange Coffee Cake

1/2 C. milk
1 tsp. white vinegar
2 sticks unsalted butter, room temp.
1 C. sugar plus 1 T.
1 T. orange zest
1 egg
2 C. flour
2 tsp. baking soda
1 tsp. kosher salt
2 C. fresh or frozen cranberries
(frozen works best)

Preheat oven 350 degrees F.
Combine vinegar & milk; let stand 5
minutes. Spray 9 X 13″ pan with nonstick
spray. In medium bowl cream butter, 1 C.
sugar & orange zest until light & fluffy on
medium speed of elec. mixer. Turn speed
to high & add egg. Mix flour with salt &
baking soda. Lower speed to medium-low
& add in half the flour. Add half of milk
mixture; repeat with flour & milk Add
cranberries with second amount of flour;
mix until just combined then spread
evenly into prepared dish. Bake 45
minutes until a toothpick inserted into
center comes out clean.


Cajun Ham & Egg “Muffins”

8 oz. pkg. ham cubes
10 eggs
1/2 C. diced onions
1/2 C. diced green pepper
1/4 tsp. garlic powder
1/4 to 1/2 tsp. cajun seasoning
1/2 C. shredded Cheddar cheese
1/4 c. shredded Cheddar (reserve
for topping)
(optional: 1/4 C. chopped mushrooms)

Preheat oven 350 degrees F.
Spray muffin cups with nonstick spray.*
In large bowl beat eggs; add onion,
peppers, cajun seasoning, garlic powder;
stir in ham & cheese. Spoon 1/3 C. into
each muffin cup. Bake 20 minutes – remove
from oven & top with reserved cheese. Bake
5 minutes more until a knife inserted near
the center comes out clean.
Can be frozen after baking & reheated.

* Posted suggests using muffin cup paper
liners sprayed with nonstick spray for
easier removal. Makes 12 muffins

(recipe: Courtney Louper – Facebook)

Crockpot Manicotti

2 1/4 C. ricotta cheese
1 1/4 C. shredded mozzarella
1 1/4 C. shredded Parmesan
2 tsp. Italian seasoning
2 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
6 C. your favorite spaghetti sauce
1 (14.5 oz) can diced tomatoes,
Brown ground beef; drain & add
3 C. spaghetti sauce & diced tomatoes;
simmer on Low while preparing filling.

Combine all filling ingredients
in a mixing bowl; mix well & place filling
into a gallon-sized ziplock storage bag.
Carefully snip one corner (you’re making
a piping bag – about 1/2″ off). Place
remaining 3 C. spaghetti sauce in bottom
of crockpot. Pipe filling mixture into
manicotti shells & place them in crockpot
on top of spaghetti sauce. Cover filled
manicotti with meat mixture, making
sure none of the shells are exposed.
Cook on High 2 1/2 hours until manicotti
is fork-tender. Top with 1 C. mozzarella
last 30 minutes of cooking time. Serve
with Parmesan cheese sprinkled on top.

(recipe: Courtney Luper – Facebook)

Crockpot Shepherd’s Pie

Mashed Potatoes:
6 C. peeled, chopped into quarters,
cooked potatoes (if potatoes are large
cut into 6-8 pieces)
2 T. butter or margarine
6 T. Half & Half (or low fat milk)
salt/pepper, to taste

Meat Mixture:
2 C. cooked turkey, roast beef –
your choice, cut into bite-sized
2 1/4 C. frozen mixed vegs, lightly
cooked or thawed (like blend of
corn, carrots, green beans, peas, etc.)
1 (10.5 oz) can cream of celery soup
1/3 C. sour cream
4 green onions, use all parts, chopped

3/4 C. shredded sharp Cheddar cheese

Spray insides of crockpot with nonstick
spray. Drain cooked potatoes & add to
large pot with butter & Half & Half;
using elec. mixer, beat on Low until
desired texture; salt/pepper, to taste.
Spread mashed potatoes in bottom of
crockpot & spread to smooth. Spread
cooked meat pieces evenly over potatoes &
top with mixed vegetables. Place soup,
sour cream & green onions in a bowl &
mix together; spread over vegetables in
crockpot. Cover & cook on High 2
hours (or Low 4 hours). Sprinkle cheese
on top; cover &cook until cheese melts,
about 20-30 minutes. Serves 4


Open-Faced Sausage & Peppers

1/2 lb. mild Italian sausage
1 small green bell pepper, sliced
1 small onion, sliced
pinch red pepper flakes
1 1/2 T. olive oil
6 slices fresh Italian bread

In large skillet heat oil over medium
heat & add sausage. Using the back
of a wooden spoon, break apart
the sausage & cook until almost done.
Add peppers, onions & red pepper
flakes – continue cooking until veggies
are tender & sausage is cooked through.
Remove from heat. Lightly butter 3 slices
of bread & place on a plate; spoon half
of sausage mixture onto bread slices &
repeat with other bread slices & mixture.
Makes 6 servings

(recipe: Mike Suddaby-facebook)

Penne Florentine with
Mushrooms & Spinach

8-10 oz. penne pasta
3 C. medium mushrooms (shitake
or porcini, stems removed/sliced)
3 C. spinach
1 C. heavy cream
3/4 C. Parmesan cheese
1/2 C. walnuts, roughly chopped
1 T. freshly squeezed lemon juice
1 T. olive oil
kosher salt/ground pepper, to

Bring large pot of salted water to
a boil. Heat 1 T. olive oil in large
pan over medium heat; saute
mushrooms; season with salt &
cover 15-20 minutes until softened.
Stir occasionally & reduce heat if
mushrooms start to burn. Add
spinach & lemon juice; cook until
wilted then add walnuts. Cook
pasta accordg. to pkg. directions
in boiling water to al dente. Drain,
reserving 1/2 C. pasta water.
Add heavy cream to spinach
mixture, stir well then add Parm.
cheese. If sauce is too thick, add a
little pasta water – 1 T. at a time,
to thin it. Taste & season with
salt/pepper. Pour drained pasta
into sauce & toss well to coat
thoroughly. Cook on low heat
5 minutes until sauce thickens
& sticks to pasta. Serve hot.
Serves 4-6


Strawberry Cream Cheese Cookies

4 oz. cream cheese, softened (not
4 oz. butter (1 stick) softened (not
1/2 C. packed light brown sugar
1 large egg
1 tsp. vanilla
1 1/4 C. flour
1/2 tsp. baking powder
1 C. strawberries, sliced into
very small pieces

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper or foil (no need to spray with
nonstick spray.)
In large bowl using elec. mixer, beat
cream cheese, butter & sugars until
light in color. Add egg & vanilla;
continue beating until very creamy.
In separate bowl, combine flour &
baking powder. Add flour mixture to
wet ingredients & continue beating
just enough to combine. Using a
spatula, fold in sliced strawberries.
Using a teaspoon, drop cookie dough
onto baking sheet, leaving about 1 1/2
inches between cookies. Bake 14 minutes
until cookies are brown a little around
edges. Cool by removing parchment
paper or foil from sheet, to wire rack.
Makes 24 cookies



Looked at gas prices while I was out today –
$1.94/9 – that’s ‘up’ some from the last
time I checked.

Oh! I wanted to thank you for leaving
me ‘get well’ comments – I very much
appreciate them! It’s always nice to
hear from the ‘other’ side of the
computer screen!

Enjoy your day – enjoy the SUNSHINE!



Back ‘At It’ Again!


Finally starting to feel like my ‘old’ self – a little more energy (but not much). Went to doctors yesterday (had to wait 1 1/2 hours in waiting room -sigh). Husband & I went together – same room. After being checked the decision was it looks like we both have VIRAL infections but, just to be careful, he put us both on a Z-pack & Flonase (general coverage antibiotic & nose spray for the congestion). I ended up going to Knit Night & did ‘ok’ – but left an hour early (just started to feel really worn out).

Today was my regular check up with my cancer Radiologist: he’s very happy with the way things are going – mammogram in September and if all’s good – my last visit in December will be the 5 YEAR MARK!

Dropped off five baby blankets for Crisis Pregnancy Center (didn’t get the red & white striped one done in time – guess that will start the ‘next’ batch for delivery, right?).


Sausage Breakfast Casserole
overnight recipe)

1 lb. ground pork sausage
1 tsp. dry mustard
1/2 tsp. salt
4 eggs, beaten
2 C. milk
6 slices white bread, toasted/cut
into cubes
8 oz. mild Cheddar cheese, shredded

Crumble sausage in medium skillet, cook
over medium heat until evenly brown; drain.
Mix eggs, salt & mustard in medium bowl;
add sausage, bread cubes & cheese; stir to
coat evenly. Spray 9 X 13″ baking dish with
nonstick spray & pour mixture into dish.
Cover with foil & chill 8 hours or overnight.

Preheat oven 350 degrees F.
Bake casserole 45-60 minutes. Uncover &
reduce temp. to 325 degrees. Bake an
additional 30 minutes until set.


Sweet & Sour Meatballs

1 1/2 lb. ground beef
1 egg, beaten
1/4 C. milk
1/2 C. seasoned or plain bread crumbs
1 tsp. dried minced onion
1/4 tsp. (Simply Asian) sweet ginger &
garlic seasoning
salt/pepper, to taste
2 T. brown sugar
1 T. corn starch
1/2 C. soy sauce
1 (10 oz) bottle sweet & sour sauce
1 clove garlic, minced
1 tsp. (Simply Asian) sweet ginger-
garlic seasoning (or similar)
1 green bell pepper, cut into chunks
2 carrots, sliced thin
1 small onion, cut into chunks
1 (20 oz) can pineapple chunks in juice,
reserve juice for sauce

Cooked brown or white rice for 4

Preheat oven 350 degrees F.
In large bowl mix all meatball ingredients
together. Using a small cookie scoop, form
meatballs. Place meatballs on large baking
sheet sprayed with nonstick spray. Bake
25 minutes; drain grease & place meatballs
on paper towels.
In medium bowl mix brown sugar & cornstarch.
Add soy sauce, sweet & sour sauce, minced
garlic, Simply Asian seasoning & pineapple
juice; mix to combine. In 9 X 13″ baking dish
add meatballs, onion, green peppers, carrots
& pineapple chunks; pour sauce over all &
bake 20-25 minutes until sauce starts to
thicken. Serve over cooked brown or white
rice. Serves 4

NOTE: You can freeze the meatballs before
baking (to bake later). Once you have formed
the meatballs, place them on a large sheet
& flash-freeze them one hour. Remove from
freezer & place meatballs in large freezer bag.
Date the bag & freeze. (flash-freezing prevents
them from sticking together in bag).

(recipe: mommy’s kitchen)

Chicken/Cauliflower/Rice Casserole

2 boneless skinless chicken breasts
1 head cauliflower
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
1 large sweet onion, diced
8 oz. cremini mushrooms, quartered
2 (10 oz, ea) bags fresh spinach
1 (13.5 oz) can coconut milk
1 C. chicken broth
3 large eggs
1/2 tsp. nutmeg

Trim inner core of cauliflower & break
into florets; transfer to food processor,
filling processor only 3/4 th full. Pulse
in 1-second pulses until cauliflower has
broken down into rice-sized granules.
Transfer mixture to bowl & repeat with
remaining cauliflower. Squeeze mixture
in a dry, clean dishcloth to remove excess
liquid then transfer to a 9 X 13″ baking
dish sprayed with nonstick spray. Season
chicken with 1/2 tsp. salt & 1/4 tsp. pepper.
In a skillet heat 1 T. oil over medium-high
heat. Saute chicken 7-8 minutes per side.
Transfer to cutting board to cool – when cool
enough to handle, shred into bite-sized
pieces & add to cauliflower ‘rice’ in dish.
Preheat oven 325 degrees F.
In same skillet heat remaining 1 T. oil & add
onion; saute 1-2 minutes. Add mushrooms
& saute about 5 minutes. Add spinach in
batches & cook until wilted, 1-2 minutes.
Season with 1/4 tsp. salt & 1/8 tsp. pepper.
Remove from heat & transfer to baking dish.
Whisk together chicken broth, coconut milk,
eggs, nutmeg & remaining salt/pepper. Pour
mixture over chicken & vegetables. Bake
45-50 minutes until egg mixture is set & a
toothpick inserted into center comes out
clean. Remove from oven & let cool
5-10 minutes before serving. Serves 6


Southwest Turkey Soup

1 lb. ground turkey
1 T. olive oil
2 (16 oz, ea) cans kidney beans,
2 (14.5 oz, ea) cans chicken broth
2 C. frozen corn
1 C. salsa
1 (4 oz) can chopped green chilies
1-2 T. chili powder

sour cream & minced fresh cilantro,
for serving

In Dutch oven cook turkey in oil over
medium heat until meat is no longer
pink; drain. Add beans, broth, corn,
salsa, chilies & chili powder; bring to
boil. Reduce heat; cover & simmer
10-15 minutes to allow flavors to
blend. Serve with sour cream &
cilantro, if desired. Serves 6
(2 quarts)

Freezer option:
Before adding sour cream & cilantro,
cool soup. Freeze soup in freezer
containers up to 3 months. To use,
partially thaw in fridge overnight.
Heat through in a saucepan, stirring
occasionally & adding a bit of broth or
water if necessary.


Hamburger Pie w/Garlic Mashed

5 medium potatoes
1 lb. ground beef
1/2 C. chopped onion
1 (16 oz) can green beans,
1 (10.75 oz) can tomato soup
1 (4 oz) can mushrooms
1/2 C. milk
1 egg, beaten
4 cloves garlic, crushed/chopped
1/4 tsp. pepper
1/4 tsp. salt
1/2 C. shredded Cheddar cheese

Spray a 1 1/2 qt. casserole dish
with nonstick spray.
Preheat oven 350 degrees F.
Peel, cube & cook potatoes & garlic
in large pot of water until tender; drain.
While potatoes are cooking, brown
ground beef, mushrooms & onion;
cook until hamburger is no longer
pink & onion is tender; drain.
In large bowl combine cooked
hamburger mixture, tomato soup
(undiluted) & green beans; transfer
to prepared dish. Using potato
masher or elec. mixer, combine
milk, pepper, egg, salt; mash the
potatoes. Using a spoon, place
mashed potatoes on top of
casserole & top with cheese.
Bake 20 minutes until potato
edges start to brown. Serves 4


Caramel-Glazed Apple Crumb Coffee Cake

1/4 C. honey
1/4 C. butter, softened
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 C. Greek plain yogurt
1/2 C. caramel dip (for using on ice cream)
2 apples, peeled/cored, chopped

1 1/4 C. flour
1/2 C. brown sugar
1/4 C. granulated sugar
1/2 tsp. salt
1/2 C. butter, melted
1/2 tsp. vanilla

Caramel Glaze:
1/2 C. powdered sugar
1/8 C. caramel dip (or 2 T.)
1 T. milk

Preheat oven 350 degrees F.
Grease or spray 9 X 9″ baking pan
(you can use an 8 X 8″ if you want
a thicker cake – if using 8 X 8, bake
an extra 10-15 minutes)

In a bowl whisk all DRY streusel
ingredients then add melted butter &
vanilla; stir until mixture becomes
crumbly & moist.

In large bowl cream butter & honey 2
minutes. Add eggs & beat well, then add
Greek yogurt & vanilla; continue beating
until combined. In another bowl stir flour,
baking soda, salt & baking powder; add to
butter mixture, stir until just combined.
Spread half batter on bottom of pan.
(Layer will be very, very thin but will rise
in oven). Place 2/3 rds of apple chunks
evenly over batter, then spoon 1/2 C.
caramel dip over apples (warming dip
in microwave makes it easier). Sprinkle
1 C. streusel over caramel & apples. Spread
remaining batter over streusel using a butter
knife as best you can. Add rest of apples &
sprinkle remaining streusel on top. Bake
35-40 minutes. Let cool on baking rack in

Caramel Glaze:
After cake has cooled, whisk powdered sugar,
caramel dip & milk until well mixed. Put in
microwave 30 seconds then drizzle over cake.

(recipe: Kim


Today is another ‘spring-like’ day – sometimes
sunny, SUPER windy, bits of quick rain – just
like our Springs! Beginning to see little green
sprouts all over which means pretty soon
we’ll be seeing hyacinth, crocus, daffodils
narcissus and tulips  – YAY! I think Spring
is my biggest favorite for seasons – every-
thing is brand new!

Stay healthy and try to enjoy a little of
this new weather/sunshine while you can!