Been Gone a few days . . .


We have tons of aconite blooming in the back yard

Just got a phone call from my dear friend Mary (Momma) who was checking up on me; she had posted two blog entries and then noticed I hadn’t replied so she checked this blog only to discover I hadn’t written anything since Tuesday. I’m down with laryngitis – not sick enough to be REALLY sick, just poopy feeling with a huge sore throat. Went to my special needs group Weds. evening and they had a good time teasing me: “Boy, it’s sure QUIET in here with Pam not being able to talk!” By Thursday I knew this wasn’t a good thing; I had a long list of grocery stores/drug stores to visit and just kept asking myself:”Do you feel like going grocery shopping?” Answer: “Nope, maybe tomorrow”. I’m hoping I’ll be better by tomorrow – CVS has my husband’s favorite bottled water on sale 2 cases for $5.00 (normally it runs about $5.00 a case!). It was the idea of lifting two cases that made me decide to NOT go shopping each day – we’ll see how tomorrow turns out.


Dark Chocolate Cherry Fudge

1 (14 oz) can sweetened condensed milk
2 C. dark chocolate chips
1 jar maraschino cherries (approx. 24

Drain cherries & blot dry with paper towel,
getting them as dry as you can. Slice them
in half. Place parchment paper in a 8 X 8″
baking dish (or grease very well). Pour
sweetn’d cond. milk into medium saucepan
over medium heat. Once slightly heated (not
boiling) add choc. chips. Stir while choc. melts,
approx. 3-5 minutes. Do NOT bring to boil.
Once fully melted & smooth, add half of
cherries & stir to combine. Pour into prepared
pan & place remaining cherries on to, slightly
pressing them into fudge. Place, uncovered,
in refrigerator to cool & harden. Allow to cool
at least 3 hours. Once hardened, remove from
pan, slice & store in covered container in fridge.


Citrus-glazed Baked Ham

1 (2 1/2 -3 lb) boneless ham
3/4 C. orange marmalade
zest & juice of 1 orange plus
1 additional orange
juice from 1 lemon
1/4 C. Dijon mustard
1/4 C. brown sugar
1/8 tsp. ground cloves
3-4 springs fresh rosemary

Preheat oven 325 degrees F.
Place ham in a baking dish. In small
bowl combine marmalade, orange
zest & juice, lemon juice, mustard,
sugar & cloves; spread about half
of mixture on ham (reserve remaining
glaze). Tuck rosemary sprigs around
ham; slice second orange into wedges
& tuck wedges along side ham. Cover
with foil & bake 25  minutes. Uncover,
spread remaining glaze over top & bake,
uncovered, 20-30 minutes longer – do
not overcook.
Before serving, remove rosemary springs &
orange slices; spoon remaining glaze from
pan over individual ham slices. Serves 6


Asparagus, Spinach & Feta Quiche

1/2 T. olive oil
8 asparagus spears, ends removed &
cut into 1″ pieces
4 C. fresh baby spinach
5 large eggs
1 C. milk
3/4 C. crumbled feta cheese
1/4 C. shredded mozzarella cheese
salt/pepper, to taste
4 green onions, chopped
1 9 inch pie crust

Preheat oven 375 degrees F.
Line a 9″ pie plate with pie dough;
place in freezer while preparing
rest of quiche ingredients. In large
skillet heat olive oil over medium heat.
Add asparagus spears & spinach; cook
until asparagus is slightly tender &
spinach is wilted; transfer spinach to
a colander. Press firmly with back of a
spoon to squeeze out as much liquid
as possible. In large bowl whisk eggs &
milk; stir in feta & mozz. cheeses; season
with salt/pepper, to taste. Remove pie
crust from freezer; place asparagus, spinach
& green onions on bottom of crust & pour
egg/cheese mixture over vegetables. Bake
45 minutes until quiche is set and slightly
golden brown. Let stand 15 minutes
before serving. Serves 8-10


Crockpot Spinach Lasagna

2 pkgs. frozen spinach
2 C. Italian cheese blend, shredded
3/4 C. Parmesan cheese, shredded,
plus extra for garnish
2 jars Alfredo sauce
1 box lasagna noodles

Cook spinach accordg. to pkg.
directions; let cool & squeeze
spinach using your hands to remove
any excess moisture. Lightly spray
insides of crockpot with nonstick
spray. In medium bowl mix alfredo
sauce with 1 C. Italian cheese. Spread
1/4 th cheese sauce on bottom of
crockpot; cover sauce with 3 lasagna
noodles (breaking to fit). Top noodles
with 1/3rd spinach, 1/2 C. remaining
Italian cheese & 1/4th remaining cheese
sauce. Repeat to a total of 3 layers. Place
3 noodles on top; spread remaining
sauce over & sprinkle with Parm. cheese.
Cover, turn heat to Low & cook 3 1/2 –
4 1/2 hours. Turn off heat about 10
minutes prior to serving. Serves 6-8


Mexican Turkey Meatball Soup

1 lb. lean ground turkey
1 large egg
1/4 C. dry long-grain white rice
1 tsp. instant coffee
1 C. plus 2 T. finely chopped yellow
onion, divided
4 T. fresh chopped cilantro, divided
2 1/2 tsp. chicken bouillon, divided
1/2 tsp. black pepper
1/4 tsp. chopped garlic
5 C. water
1 C. Yukon gold potatoes, peeled/cubed
1 (14.5 oz) can unsalted diced tomatoes
in juice, undrained
1 T. canola oil

Combine turkey, egg, rice, coffee granules,
2 T. onion, 2 T. cilantro, 1/2 tsp. bouillon,
pepper & garlic in large bowl. Mix with
hands until well mixed then roll into
18 (1 inch) meatballs. Heat water in 3 qt.
stockpot over medium heat; add meatballs
& bring to boil. Decrease heat to medium-low.
Using a slotted spoon, skim any fat that may
rise to the top of the water. Cook 12 minutes.
Add potatoes, continue cooking. Place
tomatoes with juice & 1 tsp. bouillon in a
blender; cover & blend until smooth. Heat oil
in large skillet over medium heat; stir in
remaining 1 C. onion. Cook, stirring frequently,
1 minute. Pour in tomato sauce/mixture & cook
5 minutes (mixture will boil). Remove from heat &
add tomato/onion mixture & remaining tsp.
bouillon to stockpot. Cook 10 minutes until
potatoes are tender. Serve garnished with remaining
2 T. chopped cilantro.
Makes 6 servings (about 1 1/4 C. each)

(recipe: Rhonda G-Marys Recipe Exchange)

Peanut Butter Bon Bons

1 (10 oz) bag Reese’s peanut butter
1 C. plus 2 T. heavy cream
4 oz. mascarpone cheese
8 oz. dark or semisweet Ghirardelli
chocolate bars, melted
Butterfinger baking pieces or 1
candy bar, crushed

Place peanut butter chips in a heat-
proof bowl. Place cream in a saucepan
& bring to boil; pour hot cream over
chips. Let set 1 minute then stir until
smooth; place in refrigerator to chill
& set up.

Once cold, beat in mascarpone cheese
until smooth. Roll mixture into truffles
(balls) & place on cookie sheet. Place
balls in freezer until firm. Melt chocolate
bars in saucepan & dip each ball in
chocolate; place on a cookie sheet
covered with waxed paper to set up.
Sprinkle tops with crushed butterfinger
pieces while chocolate is still wet.

NOTE: Poster had extra filling left over
so she lined the bottom of a loaf pan
with parchment paper & poured the
extra chocolate on it. Placed that in the
freezer. Removed it from freezer &
pressed extra peanut butter filling on
top, making sure it was evenly pressed
down, then chilled it. She melted more
chocolate on top & chilled it again. It
might crack when attempting to cut
straight, but is still very tasty.


Baked Orange Sesame Salmon in foil

3 T. honey
3 T. soy sauce
2 T. orange juice
1 T. vinegar
1 T. sesame oil
2 cloves garlic, minced
1 tsp. freshly grated ginger
1/2 tsp. Sriracha (optional)
ground black pepper, to taste
4 (5 oz, ea) salmon fillets (or
1 1/4 lb. salmon)
1 T. fresh cilantro, chopped
toasted sesame seeds, for

Preheat oven 400 degrees F.
Line a baking sheet with foil. In
small bowl whisk honey, soy sauce,
orange juice, vinegar, sesame oil,
ginger, garlic, Sriracha (if using), &
pepper. Cut  4 pieces of foil bigger
than each fillet & place on baking
sheet (on top of foil lining).
Place each salmon fillet, skin side
down, on individual foil squares,
on prepared pan.  Brush or spoon
the glaze over each & wrap up all sides
of each fillet with foil to cover the
fillet & seal closed – repeat with all
fillets. Bake 20-25 minutes until
cooked through. Open foil & spoon
sauce over salmon & broil an
additional 2-3 minutes until salmon
is slightly charred. Serve immediately
garnished with cilantro & sesame
seeds, if using. Serves 4


Taco/Pizza Rolls

1/2 lb. ground beef
1 tube refrigerated pizza dough
2 T. taco seasoning mix
3 T. water
1 C. shredded Mexican cheese

Recommended toppings:
diced tomatoes, shredded lettuce,
salsa, hot sauce, guacamole, sour cream

Preheat oven 400 degrees F.
Heat a skillet o medium-high; cook
ground beef until all pink is gone;
drain & add taco seasoning & water;
mix thoroughly. Unroll pizza dough onto
lightly floured surface – spread out a
layer of ground beef on dough then
cover with cheese. Roll dough from
long end until completely rolled up.
Using a sharp knife, cut into 1 inch
thick slices. Arrange rolls on a baking
sheet & bake 10-12 minutes. When
cooked, remove from oven & cover
with desired toppings.

(recipe: Facebook)

Coconut Cake

1 (18.25 oz) white cake mix (with
pudding in the mix)
4 T. butter, melted
4 T. butter, melted
3 eggs
1 C. sour cream
1 C. milk
1 tsp. coconut extract
1 C. sweetened flake coconut

3 C. powdered sugar
1 (8 oz) pkg. cream cheese, softened
1 tsp. coconut extract
2-3 T. milk
1 C. sweetened flake coconut

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Mix all ingredients for
cake (except coconut) using elec. mixer.
Fold in coconut with a spoon & pour
into prepared pan. Bake 35-40 minutes;
test using a toothpick inserted into
center – if it comes out clean it’s done.

Mix all ingredients for frosting except
coconut using elec. mixer. Spread over
cooled cake then sprinkle coconut over



Our weather has been really nice these
past few days: 50’s & 60’s & sunny for
most of it. I love seeing the sunshine –
it always cheers me up!

Managed to start & finish a book in
one day – mostly reading/doing
word search puzzles & napping – such
fun, eh? I was getting a bit upset when
I realized I probably won’t be able to
sing in choir Sunday and then I got an
email from our choir director reminding
the choir that the little kids are singing
so we have the day ‘off’ – score! Another
week to rest my throat! My youngest
son is bugging me to GO TO THE DOCTOR!
I keep telling him: if I FEEL sick, I’ll go – right
now it’s just a sore throat!

We got some great news from our oldest
son: he just accepted an Executive Chef
position with Hilton Hotels – he will be
opening a brand new hotel in Troy in
May and will be their “Food and Beverage
Coordinator” (means he will be in charge
of not only the kitchen & staff but their
entire bar/staff and anything pertaining
to food/beverages – that’s  HUGE step for
him! He starts next Wednesday and we’re
super happy for him.

Well, dear readers, I’m going to close
here and go get something to whet my
sore throat. Stay healthy!!!




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4 CommentsLeave a comment

  1. Hope you feel better!!!!

  2. My best to the new Executive Chef. I hope you feel better soon because I thought I was speaking to one of your sons when you first answered.

  3. Awww, geee thanks, I think. Livin; in a house full of ‘sickies’ right now – now Earl’s working on an upper respiratory – sigh – no church tomorrow!

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