Wednesday Wonderings


Nice, quiet day so far – finally turned on the air conditioning because it was getting stuffy in the house. The ‘guys’ are all gone for awhile, each to their separate event (Husband got to attend his class reunion – he loves going) – I had a nice time getting a few things done, straightening up one corner of the ‘computer/husband’s MAN LAND’ room (it’s too awkward to do while he’s IN it – and he’s ALWAYS in it) so I’m happy it’s a little neater.

Last night was my knit group’s Knit/Movie night and we had 10 come – good food/good movie. I rented a movie I’d only seen the preview to: Mom’s Night Out” and it turned out to be a big hit – funny with a really good message (basically if you’re a Mom you HAVE a great job and lots of people depend on you, don’t give up!).

Finally got a call from the appliance people – the part will come in Thursday, so they’re coming between 11 – 5 p.m. FRIDAY to FIX MY WASHER!(would like it sooner, but … sigh) The boys are going crazy because they can’t wash their clothes (of course I suggested them going to a laundromat, but they wouldn’t want to spend real MONEY, would they!) . . . sigh . . .


Pudding Cookies
(makes 32)

1 C. butter, softened
3/4 C. brown sugar, packed
1/4 C. sugar
1 (3.12 oz) pkg. vanilla pudding mix
2 large eggs
2 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 C. chocolate chips, semisweet,
divided (or any you might prefer)
3/4 C. sprinkles, divided
1 tsp. sea salt

Preheat oven 375 degrees F.
Line a cookie sheet with parchment
paper. In bowl using elec. mixer, cream
butter & sugars until light & fluffy. Add
pudding mix, eggs & vanilla, mix until
combined. In medium bowl whisk flour,
baking soda & salt; add in flour mixture
to pudding mixture in 3 parts, mixing
just until combined. Stir in 1 1/4 C.
chocolate chips & 1/2 C. sprinkles until
combined. Using small cookie scoop,
place cookie scoops on prepared sheet.
Bake 8-9 minutes until just set (they
may look under cooked, but that’s OK).
Immediately add remaining  chocolate
chips, sprinkles & sea salt to tops of
cookies. Let cool on sheet at least
5 minutes then remove to cooling
rack. Makes 32 cookies

(recipe: Courtney Luper – Facebook)

Tomato/Mozzarella/Avocado Salad

4 ripe tomatoes, cubed
3 (4 oz) balls fresh mozzarella
cheese, cubed
2 avocados, peeled/pitted/cubed
3 T. balsamic vinegar
3 T. red wine vinegar
1/2 tsp. dried basil
1 tsp. white sugar
salt/ground black pepper, to taste

Lightly toss tomato, mozz & avocado
cubes in large bowl. Mix bals. vinegar,
red wine vinegar, basil, sugar, salt/pepper
in separate bowl. Pour dressing over salad
& mix to coat.


Bacon-baked Chicken & Potatoes

2 lb. bone-in chicken thighs or breasts
8 potatoes, cut into wedges
1 C. crispy-cooked bacon, crumbled
1/3 C. olive oil
2 T. garlic powder
1 T. paprika
1/4 tsp. cayenne pepper
kosher salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly spray baking dish with
nonstick spray. Place potatoes in
an even layer in dish & season
with salt/pepper. Season both
sides of chicken generously with
salt/pepper. In small bowl whisk
together garlic powder, paprika
& cayenne – dredge each piece of
chicken in mixture. Heat 2-3 T.
olive oil in large skillet over medium-
high heat & brown chicken on all
sides – transfer to prepared dish &
place on top of potatoes. Whisk
remaining olive oil into spice
mixture & mix until smooth; drizzle
over browned chicken & potatoes &
top with bacon. Bake 30-35 minutes
until chicken is completely cooked
through & potatoes are tender. Remove
from oven & let stand 5 minutes before
serving. Serves 8


Turkey Meatball Skillet

1/4 C. plus 2 T. olive oil
4 cloves garlic, minced
2 T. chopped fresh rosemary
1 (28 oz) can crushed tomatoes
kosher salt/ground black pepper
1 lb. ground turkey
1 C. breadcrumbs
1 large egg
3 T. chopped fresh parsley,
plus more for garnish
1 C. shredded mozzarella

Preheat oven 375 degrees F.

In large pot over Low heat, heat
1/4 C. oil; add half of garlic & all
rosemary. Stir until fragrant (making
sure it doesn’t burn) 1 minute. Add
crushed tomatoes & season with salt/
pepper. Let simmer while making

In large bowl combine gr. turkey, bread-
crumbs, egg, remaining garlic & parsley;
season with salt/pepper. Roll mixture
into meatballs.

In large skillet over medium-high heat,
heat remaining 2 T. oil. Add meatballs &
brown, moving occasionally so they don’t
stick, about 5 minutes. Ladle sauce into
skillet & over meatballs; top with cheese
& bake until meatballs are cooked through,
10 minutes more. Garnish with parsley &
serve. Serves 4


Creamy Ranch Chicken (crockpot)

2 lb. boneless skinless chicken thighs
or breast
1 (10.75 oz) can cream of chicken soup
1 envelope dry Ranch salad dressing/
seasoning mix
1/2 C. water
1/4 C. finely diced sweet red bell pepper
4 oz. cream cheese, cut into small cubes
3 T. grated Parmesan cheese

Mix soup & dry ranch dressing mix together
in crockpot. Gradually add water, stirring
so it doesn’t get lumpy. Stir in red pepper;
add chicken, cover & cook on Low 6-8 hours
or High 3-5 hours. About half hour before
cooking time is done, add cream cheese cubes
& Parm. cheese. Cover & continue cooking about
30 minutes more. Stir well so cream cheese is
well blended into sauce. Serves 4-6


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 fresh parsley,
plus more for garnish
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 until
shrimp are no longer opaque & wine is
reduced, 5-7 minutes. Transfer to
cutting board & finely chop shrimp.
Add ingredients to large bowl with
ricotta, Cheddar & Parmesan cheeses;
stir to combine. Transfer to greased
baking dish & bake 15 minutes. Place
under broiler 3 minutes, if you prefer
a darker top. Garnish with parsley &
serve with bread. Serves 4


Strawberry Bread

2 C. fresh strawberries
3 1/8 C. flour
2 C. sugar
1 T. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/4 C. vegetable oil
4 eggs, beaten
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
Butter & flour two 9 X 5″ loaf
pans. Slice strawberries & place
in medium bowl; sprinkle lightly
with sugar. Combine flour, sugar,
cinnamon, salt & baking soda in
large bowl; mix well. Blend oil &
eggs into strawberries – add
strawberry mixture to flour
mixture, blending until dry
ingredients are just moistened.
Stir in pecans & divide batter into
pans. Bake 45-50 minutes until
a toothpick inserted into loaves
comes out clean (test each loaf).
Let cool in pans on wire rack 10
minutes; turn loaves out of pans
& allow to cool before slicing.



Weather-wise we’re supposed to be getting
thunderstorms this afternoon/evening and
on into tomorrow – so far it’s just gray out
with temps around 77 degrees F. Tonight is
my special needs group so I’m really hoping
the thunder/lightening holds off until after
8:15 p.m. when we adjourn (those things
really scare the kids and it can be a bit difficult
getting them calmed down when that happens.)
Yes, they are all adults (ages range from 20’s
all the way up to around 65 – mentally from
about 4/5 yrs. old to ‘you wouldn’t know they
have mental issues if you didn’t spend time
with them’).

Nothing much new – still working on both
baby blankets. The “pink squares” one
I have to knit 6 pink squares, 10 plain ones
and 2 white “X” in the middle squares –
working on pink #5 now – all the rest are
still ‘to come’.

Enjoy your day – remember to smile a little!




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2 CommentsLeave a comment

  1. lol, i find it amusing that the kids are not paying “real money” to have your washer fixed either, that’s the least they can do! 😉

  2. When a major appliance is broken it is a difficulty time for for everyone. Off springs don’t even think of helping fix it. Lucky mine are older and now it would be their machine to fix but I don’t mind ficking in a bit because I use it too.

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