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.




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One CommentLeave a comment

  1. I have everything in the house for our dinner but like you I’m not real hot about seriously starting anything and I can’t even say I’m ill just lazy.

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