and the ‘fun’ never ends . . .


Was happily cleaning up a desk when I got a phone call from a friend asking if I’d opened a new Facebook account – “Nope, been off computer all morning!” Apparently I’d been hacked; I guess it happens rather frequently (have seen it mentioned by other FB friends) – solution is to report it to Facebook AND change your password. Done – just got a message from one of my friends on FB who said she went back into the ‘fake account’ from me and it’s all gone, so I guess I’m good for now. What some people will do for ‘fun’, right? (I also immediately changed our bank password – just to be safe).

Weather is still ‘Spring-like’ – in the low 60’s, sunny & slight breeze. Lots of flowers/trees/bushes blooming. I went to Kroger yesterday and bought my annual hanging geranium EXCEPT… this time I got a bright fuchia one. I almost always go for the really red ones, but at Kroger they had them all hanging and the red ones were about 9 foot above the ground! I asked for help, they called a person but I gave up waiting after about 10 minutes & got the pink one. They also had a sale on fresh asparagus, so that went with my dinner last night: baked potatoes, salmon patties & asparagus – YUM!

Some time today I have to get going on baking a loaf of banana bread – the ‘really’ ripe banana smell is getting to me – love the bread, the smell – not so much!


Inside-Out Cream Puff Cake

1 stick margarine
1 C. water
1 C. flour
4 eggs
1 box instant vanilla or white
chocolate pudding (large box)
3 C. milk
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
chocolate syrup

Preheat oven 400 degrees F.
Place margarine & water in saucepan
& bring to boil; add flour & mix well.
Cool slightly & stir in eggs, one-at-a-
time. Mix well & spread into greased
9 X 13″ baking dish. Bake 30 minutes.
Cool completely (crust will spread up
sides of dish – this is supposed to
happen). In large bowl mix pudding,
milk & cream cheese – beat until
lumps disappear then pour into
cream puff pastry. Spread Cool Whip
on top of pudding & drizzle syrup on
top. Refrigerate before serving.
This will keep well for days –


Spinach & Egg Muffins

1 (6 oz) pkg. baby spinach
6 large eggs
1/4 C. milk
1 tsp. salt
pepper, to taste
18 cherry or grape tomatoes,
1/2 C. feta cheese

Preheat oven 375 degrees F.
Place 9 paper liners in muffin tin-
spray liners with nonstick spray.
Rinse spinach & leave wet. Heat
large skillet over medium-high heat;
add wet spinach & cover – steam 2-3
minutes, stirring occasionally. When
wilted & bright green, pour into a
strainer & press with a wooden spoon
to extract as much water as possible;
when cool enough to handle, chop
finely. In large measuring cup or bowl
with pour spout, beat eggs & milk;
add salt/pepper. Place an equal
amount of tomatoes/spinach & feta
in each muffin cup then fill about
80% full with beaten eggs. Bake
14-16 minutes until centers are
barely firm to the touch & tops of
muffins have domed. Remove from
oven & cool 2-3 minutes before
serving. Makes 9 muffins


Nacho Chicken Dip

1 (16 oz) can refried beans
1 (12 oz) can chicken, drained
1 (16 oz) jar chunky salsa
1 (8 oz) pkg. shredded Mexican-blend
tortilla chips, for dipping

Preheat oven 350 degrees F.
In a greased 1 quart casserole dish
layer beans, chicken, salsa & cheese.
Bake, uncovered, 30 minutes until
cheese is bubbly. Serve hot with tortilla
chips for dippers. Makes about 6 1/2 C.


Tuna Melt Casserole

1 (16 oz) pkg. corkscrew macaroni*
2 T. butter
2 T. flour
1 tsp. salt
1/4 tsp. black pepper
3 C. milk
2 C. shredded Swiss cheese, divided
3 (6 oz, ea) cans tuna, drained/flaked
2 tomatoes, cut into 1/4 inch thick

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. In large saucepan of boiling, salted
water, cook pasta 7 minutes until al dente.
Drain well & return to pot. In medium
saucepan over Low heat, melt butter. Stir
in flour, salt/pepper & cook 1 minute,
stirring constantly. Gradually stir in milk;
increase heat to medium-high & cook
until mixture thickens, stirring occasionally.
Remove from heat & add 1 1/2 C. cheese,
stirring until melted. Add cheese sauce &
tuna to pasta; toss until evenly coated.
Transfer to baking dish. Arrange tomato
slices on top, overlapping if necessary.
Sprinkle top with remaining cheese. Cover
with foil & bake 20 minutes. Remove foil
& bake 10-15 minutes more until hot &
bubbly. Serves 6

*you can also use elbow or shell macaroni


Buttery Cabbage

1/4 lb. bacon
1 head cabbage, coarsely chopped
1/2 C. chopped onion
1/2 C. frozen peas
1/4 C. (1/2 stick) butter
1 tsp. salt
1/4 tsp. black pepper

In large pot over medium-high heat
cook bacon until crisp; remove from
pot, cool then crumble. Add remaining
ingredients to pot. Reduce heat to Low;
cover & cook 20-25 minutes until cabbage
is tender, stirring frequently. Sprinkle top
with crumbled bacon – toss & serve.
Serves 6


Mexican Chicken Casserole

3/4 lb. boneless skinless chicken breasts
cut into bite-sized pieces
1 tsp. ground cumin
1 green pepper, chopped
1 1/2 C. thick & chunky salsa
2 oz. (1/4 of 8 oz pkg) cream cheese,
1 (15 oz) can black beans, rinsed & drained
1 tomato, chopped
2 (6 inch) tortillas
1/2 C. Mexican-style finely shredded Four
cheese, divided (Kraft)

Preheat oven 375 degrees F.
Cook & stir chicken & cumin in nonstick
skillet sprayed with cooking spray on medium
heat 2 minutes. Add peppers; cook 2 minutes,
stirring occasionally. Stir in salsa, cook 2 min.
Add cream cheese, cook 2 min. or until melted.
Stir in beans & tomatoes. Spread 1/3 of chicken
mixture onto bottom of 8″ square baking dish; cover
with 1 tortilla & half chicken mixture & shredded
cheese. Top with remaining tortilla & chicken
mixture; cover. Bake 20 minutes or until heated
through. Sprinkle with remaining shredded cheese;
bake, uncovered, 5 minutes or until melted.
Serves 4

(recipe: Kraft foods)

Pizza Meatloaf

1 egg, lightly beaten
1 1/2 C. seasoned bread crumbs
1 (4 1/4 oz) can chopped ripe olives,
1 (4 oz) can mushroom stems &
pieces, drained
1 C. (4 oz) shredded mozzarella cheese
1 small green pepper, seeded/chopped
1 small onion, chopped
2 T. onion soup mix
1 C. pizza sauce, divided
2 lb. ground beef
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
In large bowl combine egg, bread
crumbs, olives, mushrooms, mozz.
cheese, pepper, onion, soup mix &
1/2 C. pizza sauce. Crumble beef
over mixture & mix well. Shape into
a 10 X 6 inch rectangle & place in
greased 15 X 10″ baking pan. Spoon
remaining pizza sauce over top &
bake, uncovered, 45 minutes. Sprinkle
top with Parmesan cheese & bake
10-15 minutes longer until no pink
remains & thermometer inserted
into center reads 160 degrees F.
Let stand 10 minutes before
slicing. Serves 6


Applesauce Brownies

2 1/4 C. flour
2 C. packed brown sugar
1/2 C. unsalted butter
1 C. strong brewed coffee (or water)
1/4 c. dark,unsweetened cocoa
1/2 C. buttermilk
1/2 c. unsweetened applesauce
2 eggs
1 tsp. baking soda
1 tsp. vanilla

1/2 C. unsalted butter
2 T. dark cocoa
1/4 C. milk
3 1/2 C. powdered sugar
1 tsp. vanilla

Preheat oven 400 degrees F.
Combine flour & brown sugar in a
large bowl. In heavy saucepan combine
butter, coffee & cocoa; bring to boil,
stirring constantly – pour boiling
mixture over flour mixture. Add
buttermilk, eggs, applesauce, baking
soda & vanilla – mix well on High
speed using elec. mixer. Spray a
9 X 13″ pan with nonstick spray.
Bake 20-22 minutes until a toothpick
inserted into center comes out clean.
Prepare Frosting:
In saucepan combine butter,
cocoa & milk, heat to boiling, stirring
constantly. Remove from heat & mix
in vanilla & powdered sugar until
frosting is smooth. Pour warm frosting
over brownies as soon as you remove
them from the oven. Allow to cool
completely before cutting into bars.
Makes 48 bars

(recipe: Courtney Luper-Facebook)


A little later today I have to pick up
the grandson from school – his Dad will
be picking him up so we’ll have him
from around 4:30 – 8 p.m. Not sure
just yet what we’ll be ‘doing’ for
amusement (probably lots of board
games) – but I’ve decided that dinner
will be Polish sausage and Mac & cheese –
he likes both, so that should work out.

Went to our BIG church garage sale down
the street yesterday; they “used” to have
them every Spring & Fall, but they informed
me that now they’ll only be doing the Fall
one – sigh (can’t get enough volunteers to
work it – and I’m SURE it takes a LOT of
people; they use a great deal of their
church space for it.) Ended up finding 3
sweaters (one heavy, long black plain
one that can be used instead of a light
jacket for weather like this), 2 blouses,
1 pr. Sketchers shoes, 3 books and a
bathroom rug (now aren’t you really
HAPPY to learn all I bought? hehehe)
It was fun – I don’t think there’s ever
been a time where I DIDN’T buy
something‘ – I remember when the
boys were much younger I’d come out
of there with about 2 big BOXES full of
‘stuff’ – usually clothes & toys for them.
I also enjoy getting to see some of the
‘regulars’ who work the sale every year;
just going yesterday got me in the ‘garage
sale’ mood for the year! I don’t always
buy things but love to ‘look’ – you never
know – sometimes you find some pretty
neat things! (Oh, and I also got one small
skein of baby blue yarn – just couldn’t pass
it up for 25 cents!) hehehe

Hope you’re enjoying your day – do
SOMETHING that makes you smile
today, even if it’s only taking a few
minutes to walk outside and look
at the clouds and be glad you’re



PS: Gas prices here nearly choked me
yesterday – I had gone to Kroger & you
can accumulate Kroger ‘gas points’ which
are good towards 10 cents up to 30 cents
off per gallon at Kroger gas stations. Their
regular was $2.29/9 – I ended up going to
my ‘usual’ Clark station: $2.19/9; I didn’t
have enough Kroger points to matter –

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One CommentLeave a comment

  1. gonna have to reread the post because a couple of recipes look pretty good.

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