Sometimes you need to –

know your limits. Today was a lesson in just that very thing; earlier in the day I went grocery shopping and to the drug store. Came home, put away the things purchased and rested about half hour before heading off to ‘help’ with the White Elephant stuff. It’s HOT out there, so I took a bottle of water – I worked under a pavilion for almost 3 hours when I suddenly felt very dizzy, sick to my stomach and had a huge headache. I excused myself & sat in my car with the air on high, drinking water. About 10 minutes later I thought I was doing OK, so went back to continue – that lasted about 5 minutes before I had to ‘bow out’ and go home – I was a mess. Made it home OK, quickly grabbed the Ritz crackers (to quell the stomach), and spent a good 20 minutes lying down. While going over what might have happened (I thought it was heat prostration) middle son said: “Mom, when did you eat last?” BINGO – a frozen waffle & coffee around 8 a.m. and that’s about it – no wonder I ‘crashed’; being a diabetic I should have recognized a sugar low but I put it off on the heat. Oh well – I’m fine now but as I said earlier in this blog: Sometimes you have to know your limits! I did get a good amount of ‘stuff’ sorted/priced/arranged on tables but not as much as my MIND said I wanted to do – again, I have to sometimes accept that I’m not as YOUNG as my brain says I am. I WILL go to both Log Cabin Days – but will definitely keep an eye on when I eat! sigh…


No-Bake Peanut Butter Bars

2 sticks salted butter, softened,
plus more for greasing pan
1 C. chunky peanut butter
2 C. powdered sugar
1 (12 oz) box vanilla wafers
1 (12 oz) bag mini semisweet
chocolate chips

2 C. semisweet chocolate chips
1/2 C. creamy peanut butter
1/2 C. chopped peanuts
Grease a 9 X 12″ baking pan with
some butter. Using elec. mixer, mix
butter & chunky peanut butter until
smooth; stir in the sugar one cup at
a time. Place vanilla wafers in food
processor & pulse until you have crumbs.
Add crumbs & mini chocolate chips to
peanut butter mixture; spread evenly
in prepared pan.
Using a double boiler or microwave,
melt chocolate chips & creamy peanut
butter together. Allow to cool a few
minutes then pour over base in pan.
Spread frosting evenly & sprinkle
chopped peanuts on top. Refrigerate
at least 1 hour then cut into 20 bars.

(recipe: Ree Drummond – Facebook)

Italian Breaded Pork Chops

3 eggs, lightly beaten
3 T. milk
1 1/2 C. Italian seasoned breadcrumbs
1/2 C. grated Parmesan cheese
2 T. dried parsley
2 T. olive oil
4 cloves garlic, chopped
4 pork chops

Preheat oven 325 degrees F.
In small bowl beat eggs & milk. In
separate small bowl beat bread
crumbs, Parm. cheese & parsley.
Heat oil in large oven-proof
skillet over medium heat; stir in
garlic & cook until lightly browned-
remove garlic & discard. Dip each
pork chop into egg mixture, into
bread crumbs, coating evenly. Place
chops in skillet & brown 5 minutes
each side. Place skillet & chops in
preheated oven & cook 25 minutes
until cooked through. Makes 4 chops

(recipe: Mike Suddaby-Facebook)

Fresh Green Beans w/Lemon,
Garlic, Parsley

1 C. water
1 1/4 lb. green beans, trimmed
1 T. olive oil
1 T. butter
1 large clove garlic, finely chopped
2 T. fresh lemon juice
salt/ground black pepper, to taste
2-3 T. chopped fresh flat-leaf parsley

Add water to large skillet & bring to
boil. Add beans; cover-reduce heat
to medium-low & cook 8 minutes
until beans are almost tender. Drain.
Heat oil & butter in same skillet over
medium heat. Add garlic; cook 30
seconds until fragrant. Add beans
back into pan along with lemon
juice; season with salt/pepper. Cook,
stirring gently, 2 minutes until
heated through. Sprinkle with
parsley & toss gently to combine.
Serves 4


Sweet Oven Baked Ribs

1 1/2 lb. beef ribs
1 T. vegetable oil
1/2 C. thinly sliced green onion
4 cloves garlic, crushed
1/2 C. catsup
1/2 C. cider vinegar
1/4 C. molasses
1/4 C. smooth peanut butter
1/4 C. soy sauce
1 T. Thai sweet chili sauce

In large pan place ribs & enough
cold water to cover; bring to boil.
Cover, remove from heat & let stand
30 minutes. Drain ribs.
Heat oil in medium saucepan over
medium heat; add onions & gently
fry until soft, about 3 minutes; add
garlic & cook 1 more minute. Stir in
remaining sauce ingredients & cook
until sauce thickens slightly, about
10 minutes. Remove from heat, reserve
1 C. sauce.
Preheat oven 350 degrees F.
Line a shallow pan with foil; place ribs
in pan & brush both sides with sauce.
Cover with foil & bake, brushing more
sauce & turning every 20 minutes until
tender & cooked through, about 1 hour.
Place ribs on a serving platter & serve
immediately with reserved heated sauce.
Serves 4


Balsamic Parmesan Tomatoes

4 tomatoes, large, sliced thick
2 T. balsamic vinegar
1/2 C. fresh spinach leaves, roughly
3 cloves garlic, minced
1 T. olive oil
1/2 C. shredded Mozzarella cheese
grated Parmesan cheese

Place tomato slices in large ziplock bag.
Pour vinegar over tomatoes & gently
toss to coat. Refrigerate bag 1-2 hours,
tossing once or twice while marinating.

Preheat oven 375 degrees F.
Line a large baking sheet with foil &
spray with nonstick spray. Add spinach &
garlic to a skillet; top with olive oil & saute
over medium heat until spinach has just
wilted. Spoon a small amount of spinach
mixture over each tomato slice; top with
shredded mozz. cheese & sprinkle grated
Parm. cheese over top. Bake 10-15
minutes until cheese is melted & tomatoes
have softened. Serves 4


Cheesy Broccoli Cups

1 tsp. butter
2 cloves garlic, minced
1/2 onion, chopped
3 crowns broccoli (OR) 1 (12 oz)
bag frozen broccoli
3/4 C. panko breadcrumbs
1/2 C. sharp Cheddar cheese, shredded
1/3 C. Parmesan cheese
2 eggs, beaten
salt/pepper, to taste
1/2 C. cream

Preheat oven 375 degrees F.
Saute onions & garlic in butter in
saucepan until translucent. Blanch
broccoli (if using fresh); place in a
strainer 30 minutes (longer if still
frozen) in sink. Blot well & chop into
smaller pieces. Beat eggs in bowl;
add cream, breadcrumbs, cheeses,
salt/pepper – mix well. Add broccoli
& onion mixture & mix well. Spray
a 12-cup cupcake tin with nonstick
cooking spray. Fill tin cups full,
dividing mixture between the 12
cups. Bake 25-30 minutes until
browned & crispy around edges.
Makes 12

(recipe: Mary’s Recipe Exchange)

Sexy Coconut Cream Pie Parfait

2 C. evaporated milk, chilled
2 (3.4 oz, ea) pkgs. coconut cream
instant pudding mix
1 C. cold water
1 (8 oz) tub Cool Whip, thawed

2 C. graham cracker crumbs
1 stick butter, melted
2 T. sugar

One-half of 8 oz. tub Cool Whip,
thawed (1 Cup)
1/2 C. toasted coconut
1/4 C. hot fudge ice cream sundae

Place crust ingredients in small bowl;
mix well, making sure crumbs are well
coated with butter. Press into bottom
of a 11 X 7″ baking dish (oblong pan).
In large bowl mix pudding mix, milk &
cold water – using elec. mixer, beat at
Low speed 2 minutes – let mixture
stand about 1 minute. Fold 8 oz. of
Cool Whip into pudding mixture until
incorporated & pour on top of crust.
Refrigerate until pudding layer is firm,
about 3 hours. Spread additional cup
of Cool Whp on pudding layer, making
nice swirls. Sprinkle top with coconut
then drizzle with fudge sauce. Serves

*NOTE: Microwave sauce on High 20
seconds until it’s drizzling consistency.


Earlier today it occurred to me
that I needed to locate my costume
for tomorrow – thought I’d put it in
a drawer then had to search around;
finally found it in a bag in the closet –
YAY! Still have to iron it. Dinner is in
the oven – it’s kind of a ‘made-up’
thing based on something I saw at
the grocery store: skinless, boneless
chicken breasts (big ones) butterfly-sliced
and stuffed with chicken ‘dressing’ in a
9 X 13″ and then I poured Garlic Alfredo
sauce over them & am baking them
350 degrees F. for an hour – hope they
taste good! (I kinda made up the alfredo
sauce thing – was kind of thinking spaghetti
sauce or pizza sauce and then decided
NOT to do that – we’ll see how it comes out.

I’m hearing from other people that we’re
supposed to have thunderstorms Sunday –
hope not. In years past we’ve had to quickly
gather up our things (while at Log Cabin Days)
due to a quickly moving storm/tornado –
that was no fun – it scared the visitors and
really cut into the day’s events. Oh well –
what can you do? I’m more of a ‘I’ll worry
when I NEED to” kind of person – why add
stress ahead of time, right?

Hope your weekend is really great –
I probably won’t be blogging for the next
few days; we’ll see – depends on my
energy levels at that time.




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One CommentLeave a comment

  1. I’m hoping the weather holds for your outing this year. Please watch the diet and take care of yourself.

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