Lots more recipes!


Another sunny day – temps almost to 46 degrees F. which is a GOOD thing! Today is a ‘mixed bag’ – finished the blue & brown baby blanket for my friend (I’ll photo later, probably after I knit a hat & booties to go with it); baked 2 loaves of Banana Nut Bread (the really easy kind using cake mix), did a load of laundry, spent a considerable amount of time attempting to locate a photo from 2005 of my brother & I. It took me awhile to realize that the reason why I can’t seem to find it on a disc is because that was before I had a digital camera! That means that NOW I have to try to locate negatives – oh, brother. I’ve looked (& cleaned out a small cupboard) & looked (cleaned out all the drawers in my desk AND the miscellaneous box next to the desk) and looked (dragged down at least 4 bags of varying sizes full of little photo/negative envelopes from upstairs) but – nope – can go back before 1994, but not find 2005! My house is such a rabbit warren that WHO KNOWS where they could be? Oh well – I’ll just keep looking.


Enchilada Chicken Wings

Cilantro Dip:
1 C. sour cream
1 C. cilantro, loosely packed
2 cloves garlic, grated

2 1/2 lb. chicken wings, separated
at joint, tips removed
2 tsp. taco seasoning mix (Old El Paso)
oil, for frying
1 (10 oz) can enchilada sauce

Combine sour cream, cilantro & garlic
in small food processor or blender;
process until smooth. Season with
salt, refrigerate until serving.

Preheat oven to ‘warm’ setting & place
a cooling rack on top of a baking sheet.
Heat large, heavy skillet with about 1 inch
oil, to 350 degrees F. Sprinkle taco
seasoning on both sides of wings. Working
in 2 batches, add wings to oil & fry until
cooked through, about 5 minutes on each
side. Use tongs to transfer cooked wings
to cooling rack & place in oven to keep
warm. Once wings are cooked, toss in
bowl with enchilada sauce; stir to coat.
Serve immediately with cilantro dip.
Serves 4

(recipe: tasteandtellblog.com)
Zucchini Pizza Bites

1 T. olive oil
2 zucchini cut into 1/4″ thick rounds
kosher salt
fresh ground black pepper
marinara sauce
pepperoni slices (optional)
shredded mozzarella or provolone
fresh chopped parsley

Preheat broiler to 500 degrees F.
In a large skillet over medium-high heat,
heat oil. Working in batches, cook
zucchini slices about 1-2 minutes per
side until golden brown; season with
salt/pepper & place on a foil-lined
baking sheet. Top each slice with a
dollop of marinara sauce, 1 slice
pepperoni (if using) and sprinkle
tops with cheese. Broil until cheese
melts, 1-2 minutes; remove from
oven & garnish with parsley.

(recipe: hipfoodiemom.com)

Chocolate-Peanut Butter Sheet Cake

2 C. flour
2 C. sugar
1 tsp. baking soda
1 C. water
1/2 C. butter, cubed
1/2 C. creamy peanut butter
1/4 C. baking cocoa
3 large eggs
1/2 C. sour cream
2 tsp. vanilla

3 C. powdered sugar
1/2 C. creamy peanut butter
1/2 C. milk
1/2 tsp. vanilla
1/2 C. chopped salted (or unsalted)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray. In large bowl
whisk flour, sugar, baking soda &
salt. In a small saucepan combine
water, butter, peanut butter &
cocoa; bring to a boil, stirring
occasionally; add to flour mixture,
stirring just until moistened. In
small bowl whisk eggs, sour cream &
vanilla until blended; add to flour
mixture, whisking constantly; pour
into prepared pan. Bake 25-30 minutes
until a toothpick inserted into center
comes out clean.
(While cake bakes) In large bowl
beat powdered sugar, peanut butter
milk & vanilla until smooth. Remove
cake from oven & place on wire rack.
Immediately spread frosting on cake &
top with peanuts. Cool completely.
Serves 15

(recipe: tasteofhome.com)

Fried Chicken Nuggets

2 boneless, skinless chicken breasts
1 C. ice water
1 egg
1/4 tsp. baking soda
1 tsp. Kosher salt
1/4 tsp. pepper
1 C. flour (plus another handful)
canola or peanut oil, for frying

Preheat oven 375 degrees F.
Get ice water ready.
Heat oil(a few inches) in large skillet
to 375 degrees F. Cut chicken into
1″ pieces & pat dry using paper towels;
toss chicken with a handful of flour.
In large bowl whisk egg & ice water
together. Add 3/4 C. flour, salt, pepper
& baking soda; stir until almost all
of flour is incorporated. Add another
1/4 c. flour & ONLY stir 2-3 times. Dip
each chicken piece in batter, tap it
against side of bowl to remove any
excess batter & place in oil. Fry until
pieces are golden brown; transfer
to a cooling rack or paper towels.
Lightly salt (optional)

(recipe: souschefs.blogspot.in)
Bacon-Tater Snacks

2 C. tater tots, frozen & thawed
to room temp
1 oz. sharp Cheddar cheese, cut
into 1/4″ squares
4 slices bacon, quartered
1/4 C. brown sugar
1 T. chopped fresh parsley

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. Starting with a bacon piece,
lay one tater tot in center of bacon,
top with cheese & roll up; secure
with a toothpick. Roll tots in brown
sugar & place tots, seam
sides down, on prepared sheet.
Bake 20-25 minutes, turning once
halfway through baking time. Garish
tots with parsley (if using) & serve

(recipe: homemadesimple.com)
30-Minute Buffalo Chicken Salad

3/4 C. mayonnaise
1/4 C. sour cream
2 T. hot sauce
1 tsp. garlic powder
1/2 tsp. salt
3 C. cooked, diced chicken
3/4 C. celery, diced
1/2 C. sweet onion, diced

8 dinner rolls, split (poster
used potato dinner rolls)

In large bowl combine mayo,
sour cream, hot sauce & seasonings
until well mixed. Stir in chicken,
celery & onion; mix well. Fill
rolls with chicken mixture.
Makes 8

(recipe: gooseberrypatch.typepad.
Crockpot Spinach Dip

1 (20 oz) pkg. frozen spinach
1 (8 oz) pkg. cream cheese, cubed
2 C. Parmesan cheese, grated
1 pkt. dry onion soup/dip mix
1 tsp. Worcestershire sauce
1 C. sour cream
4 garlic cloves, minced

tortilla chips, slices of a
baguette or cut fresh

Place frozen spinach in a
colander; run warm water
over spinach until it thaws.
Using a few thick paper towels,
thoroughly blot water off the
spinach; place spinach in bottom
of crockpot. Add cream cheese
cubes, Parm. cheese, dry onion
soup mix, Worc. sauce, sour cream
& minced garlic to crockpot; stir a
bit. Cover & cook on High 90 minutes
to 2 hours; stir until creamy. Serve
with tortilla chips, slices of a
baguette or cut fresh vegetables.
Serves 10-15 servings

(recipe: 365daysofcrockpot.com)
Bacon-Horseradish Dip

8 slices bacon, cooked/crumbled
1 T. canola oil (or 1 T. bacon fat)
1 small onion, finely chopped
1 1/2 tsp. minced garlic
1 (3 oz) pkg. cream cheese, softened
1 C. sour cream
1 T. prepared horseradish
1 1/4 tsp. stone ground mustard
1/2 tsp. fresh ground pepper
1/4 tsp. salt

Cook onion & garlic in 1 T. bacon fat
(or oil); cooking over medium heat
3-4 minutes. Place mixture in a bowl
with bacon. Stir in cream cheese, sour
cream, horseradish, mustard, pepper/
salt until well blended. Refrigerate
at least 2 hours to blend flavors.
Serve chilled or at room temp (dip
spreads easily at room temp).

(recipe: palatablepastime.com)

Easy Blender Chocolate Mousse

1 (12 oz) pkg. semi-sweet chocolate
1/2 C. granulated sugar
3 large eggs
1 C. milk, scalded

whipping cream or Cool Whip,
for topping

Add choc. chips, sugar & eggs to a
blender; pulse about 30 seconds
until ingredients are mixed & choc.
chips are cut into smaller pieces. Pour
in scalding hot milk & blend on medium
speed until mixture is very smooth &
choc. chips have melted completely.
Pour into small serving glasses &
chill until firm. Top with whipped
cream or Cool Whip for serving.
Recipe filled 10 small dessert

(recipe: afamilyfeast.com)


A little earlier this house was filled with
lots of (in good fun) teasing/yelling/
groaning as two of my sons and one
of their friends were practicing to go
to a “Super Smash Brothers” tournament.
The guys are all in their 20’s and were
having a great time attempting to beat
each other before heading off to the
gaming. I told them “You head out like
Warriors and return as Winners!” (I
hope). I love hearing them have a good
time together – you never get too old
to enjoy the sounds of laughter in
the house!

Hope you’re enjoying your day!




Good Friday



As I promised, here’s another day of recipe ideas to, perhaps, help you with your Easter dinner preparations.


Carrot Bake

(like a corn casserole,
but using carrots!)

3 (4 oz, ea) jars carrot baby food
1 stick butter, melted
3 eggs
1 C. flour
1 C. packed light brown sugar
1 T. lemon juice
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder

Preheat oven 350 degrees F.
Spray a 8″ square baking dish with
nonstick spray. In large bowl, combine
carrots & butter; mix well. Add
remaining ingredients; mix until
well blended then pour into pan.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Serves 6

(recipe: mrfood.com)

Holy Cannoli “Cups”!

flour (for dusting surface)
2 refrigerated pie crusts
1/2 c. gran. sugar
1 T. cinnamon

2 (16 oz, ea) containers ricotta cheese
2 C. prepared whipped cream
1 C. confectioners sugar
1/2 C. gran. sugar
1 1/2 T. almond extract
juice of 2 lemons

1 C. toppings (small choc. chips,
toasted nuts, sprinkles, etc)

Preheat oven 425 degrees F.
In large bowl cream all filling
ingredients (except toppings).
Place mixed filling ingredients
into a large plastic ziplock bag &
Place unrolled pie crusts on a
floured surface. Sprinkle sugar &
cinnamon on top, lightly patting it
down into shells. Cut out circles
using a 2 or 3″ cookie cutter,
depending on the size of your muffin
tins; set aside. Press pie rounds into
greased muffin tins.
Bake 10 minutes until cups are golden
brown; remove & allow to cool. Cut a
bottom corner from the filling bag &
use bag to ‘pipe’ filling into each
cup. Sprinkle cups with your choice
of toppings. Serve immediately (so
they don’t get soggy). Serves 6-8

NOTE: Keep filling & cups separate until
ready to fill.

(recipe: pgeveryday.com)

Portside Cheese Dip

2 (8 oz, ea) pkgs. cream cheese,
3-4 oz. Cheddar cheese spread,
(in refrigerated section)
6-8 oz. sharp Cheddar cheese,
finely shredded
1/4 C. milk
1/4 C. Parmesan cheese
3/4 tsp. garlic powder
3/4 tsp. Worcestershire sauce

Mix all ingredients together in order
listed, until smooth. Refrigerate until
hard. Serve with warm soft breadsticks,
club crackers or whatever dippers you
choose. Serves 8

NOTE: there was a correction on the
posting: also add some Tabasco sauce
and beef bouillon mixed in a little
warm water.

(recipe: from a restaurant in Marquette,

Eclair Cake

2 (3.4 oz, ea) pkg. vanilla instant
pudding mix, dry
3 1/2 C. milk
12 oz. Cool Whip, thawed
2 (14.4 oz, ea) pkgs. graham crackers

3 T. butter
3 T. milk
3 T. cocoa
1 C. powdered sugar

Blend milk & vanilla pudding mix about
2 minutes; fold in Cool Whip. Layer
graham crackers to cover entire bottom
of a 9″ X 13″ pan (you may need to cut/
shape them to fit). Pour half of pudding
mixture on top & level. Place another layer
of graham crackers to cover entire surface.
Pour second half of pudding mixture on top
& level. Place final layer of graham crackers
on top bumpy sides down, cut to shape to
avoid pits & cracks.
Microwave butter & milk just enough so they
melt together (do not boil). Add cocoa &
powdered sugar; blend together. (This will
be a runnier frosting/glaze). Pour over top of
graham crackers & smooth out. Refrigerate

Note: Poster says she usually doubles the frosting

(recipe: chef-in-training.com)

Cheddar/Bacon/Ranch Pinwheels

2 (8 oz, ea) pkgs. cream cheese, softened
1 C. mild Cheddar cheese, shredded
1/2 C. cooked bacon, crumbled (about
5 slices)
1/2 tsp. parsley flakes
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt/pepper, to taste
5 (10 inch) flour tortillas

Add all ingredients (except tortillas)
to large bowl; use elec. mixer to combine
on Low, until creamy. Season with salt/
pepper. Divide mixture between tortillas
& spread evenly to coat each tortilla.
Tightly roll up tortillas & wrap in plastic
wrap; refrigerate 2 hours or overnight.
When ready to serve, remove from wrap,
cut off ends & slice into pinwheels.
Makes 50 pinwheels.

NOTE: Can be frozen. Place slices on baking
sheet lined with parchment paper. Place in
freezer until frozen; transfer to a freezer-safe
container or freezer bag. To thaw, place
desired amount of pinwheels on counter for
about 30 minutes before serving.

(recipe: motherthyme.com)

Easy-Cheesy Ranch Rolls

2 (1 lb., ea) loaves frozen bread dough,
1 C. grated Parmesan cheese
1/2 C. melted butter
1 envelope Ranch salad dressing mix (dry)
1 finely chopped onion

Divide dough into 18 portions; shape each
portion into a ball. Combine Parm. cheese,
butter & dry dressing in a bowl. Roll each
ball in mixture then place on two greased
9″ square baking pans. Sprinkle tops with
chopped onion; let rise to double size.
Preheat oven 350 degrees F.
Bake rolls 25 minutes or until golden brown.
Remove from pans; serve warm. Makes 18 rolls.

(recipe: russie-Marys Recipe Exchange)

Bunch of Crunch Candy

2 lb. white melting chocolate or
vanilla candy coating
1 1/2 C. creamy peanut butter
1/2 tsp. almond extract
4 C. corn flake cereal
4 C. crispy rice cereal
4 C. mini marshmallows

Break chocolate into small chunks;
place in crockpot. Cover & cook on
High 1 hour. Stir in peanut butter &
almond extract until smooth. Combine
cereals & marshmallows in a huge
bowl. Stir dry mixture into chocolate
mixture in small batches until well
coated. Drop Tablespoonfuls of mixture
onto waxed paper; leave to set. Store
at room temp. in air tight container.

(recipe: recipesthatcrock.com)

Apple Fritter Pancake-Rings

1 C. pancake mix (the kind you
just add water)
sliced apples, sliced to make
‘rings’ (removing core)
powdered sugar
oil, for frying

Prepare pancake mix. Heat oil in large,
deep skillet. Place powdered sugar in
shallow dish and cinnamon in another
shallow dish. Dip cut apples into pancake
mix & fry in oil, 2-3 minutes per side.
When cooked, roll in powdered sugar and
sprinkle tops with cinnamon.

(recipe: allfood.recipes)

Yesterday, after getting our taxes
done, we stopped to visit my dear
friend Mary (Momma on her blog).
She & I have been friends since
1969; as you can see we like to
goof around together, as well as
‘attempt’ to look semi-normal:




Mary took a photo of my husband & I
when we visited her – here’s HER
photo of us, yesterday- we were just

about ready to go out the
door & drive home.



It’s a beautiful day out there today,
52 degrees F., sun shining, slight
breeze – looks like a perfect Spring

Hope you have a blessed day; today
is the remembrance of Christ’s
crucifixion – but then, three days
later – HE ROSE!



More Recipes!


(couldn’t resist – he’s so cute!)

Our weather is still cooperating – today it’s in the 50’s! Made a few trips (post office, drug store & grocery) – upon coming out of the grocery store it was POURING! (It was really windy & hard rain last night – strange weather!). Glad I’ve got my running down for today – more to come in the next few days. Since I really don’t have any big/great news to share, I really didn’t think I needed to post UNTIL I read the length of the Thanksgiving recipes I’d already accumulated (for you!). Here’s more on the Holiday Recipe Hit Parade:


Layered Pumpkin Dessert Bars

25 ginger snaps, finely crushed,
about 1 1/3 C.
1/4 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. sugar
1 1/2 C. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 (3.4 oz.,ea) pkgs. vanilla instant
pudding mix
2 C. cold milk
1 (8 oz ) tub Cool Whip, thawed,
1/2 C. chopped nuts

Preheat oven 350 degrees F.
Mix cookie crumbs & butter; press into
bottom of 9 X 13 baking dish. Bake 10
minutes. Beat cream cheese & sugar
with elec. mixer until well blended. Add
pumpkin & spices; mix well. Add eggs,
1 at a time, beat on Low speed after each
just until blended; pour over crust. Bake
30 minutes or until center is almost set.
Cool 1 hour. Beat pudding mixes & milk
in medium bowl with whisk 2 minutes.
Stir in 1 C. Cool Whip; spread over dessert.
Cover with remaining Cool Whip. Refrigerate
3 hours or until firm; sprinkle top with nuts
before serving. Makes 16 bars.

NOTE: do not add nuts early, as they will
become soft.

(recipe: Kraft foods)
Caramelized Pumpkin Soup

2 small pumpkins, about 3 lb
2 C. vegetable broth
2 sweet red peppers
1 1/2 T. olive oil
1 medium Spanish onion
1 T. cayenne pepper
1 tsp. red pepper flakes
1 T. cinnamon
salt & pepper, to taste

Preheat oven 400 degrees F.
Line a baking sheet with aluminum
foil. Cut top off pumpkins & slice in
half; scoop out seeds & membranes.
Brush insides & outsides of halves
with 1 T. olive oil. Cut each half into 1
inch slices. Slice red pepper into 1/4″
slices. Add slices of pumpkin & pepper
to baking sheet & sprinkle with coarse
sea salt & black pepper. Roast pumpkin
& peppers on middle rack 30 minutes;
flipping half way through. Allow to cool
slightly; set peppers aside. Remove skin
from pumpkin & mash flesh; set aside.
In pan on medium-high heat, add 1/2 T.
olive oil & red pepper flakes. Cut onion
in 1/8″ slices & add to pan. Lower heat
to medium & cook onion 10 minutes
until caramelized. In large saucepan add
onion, peppers, pumpkin, vegetable
stock, 1 T. cayenne & cinnamon; blend
all ingredients using an immersion
blender (or, in batches, in a blender).
Heat soup through & simmer 5 minutes.
Add more vegetable stock for thinner
soup. Adjust salt & pepper to taste.
Serve soup & sprinkle with remaining
cayenne, if desired.

(recipe: thelatinkitchen.com)

Party Carrots

2 lb. carrots, sliced
2 tsp. chicken bouillon granules
8 oz. Velveeta cheese, cubed
2 T. butter
1 (8 oz) pkg. cream cheese, cubed
4 green onions, sliced
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven 350 degrees F.
Place 1 inch water in a large
saucepan; add carrots & bouillon;
bring to boil. Reduce heat, cover &
simmer 7-9 minutes or until crisp-
tender. In another large saucepan,
combine Velveeta & butter; cook &
stir over low heat until melted. Add
cream cheese, onions, salt/pepper;
cook & stir until cream cheese is
melted. Drain carrots; stir in cheese
sauce. Transfer to greased, shallow
2 qt. baking dish. Cover & bake
20-25 minutes until bubbly. Serves 8

(recipe: tasteofhome.com)

Cranberry Cornmeal Dressing

3 C. chicken broth, divided
1/2 C. yellow cornmeal
1/2 tsp. salt
1/2 tsp. white pepper
1/2 lb. Italian turkey sausage
links, casings removed
1 large onion, diced
1 large fennel bulb, diced
(about 1 C.)
1 garlic clove, minced
1 egg yolk, beaten
4 C. soft French or Italian bread
3/4 C. dried cranberries
2 T. minced fresh parsley
1 T. balsamic vinegar
1 tsp. minced fresh sage
1 tsp. minced fresh savory
1/4 tsp. ground nutmeg

Preheat oven 350 degrees F.
In small bowl whisk 1 C. broth,
cornmeal, salt/pepper until smooth.
In large saucepan, bring remaining
broth to boil; add cornmeal
mixture, stirring constantly. Return
to boil; cook & stir 3 minutes until
thickened. Remove from heat & set
Crumble sausage into large nonstick
skillet; add onion & fennel. Cook
over medium heat until sausage is no
longer pink. Add garlic; cook 1 minute
longer; drain. Stir in egg yolk & corn-
meal mixture. Add bread crumbs,
cranberries, parsley, vinegar, sage,
savory & nutmeg. Transfer to a
greased 1 1/2 qt. baking dish. Cover
& bake 40-45 minutes or until a
thermometer reads 160 degrees F.
Makes 8 servings.

(recipe: tasteofhome.com)
Pineapple-Sweet Potato Bake

6 large sweet potatoes (about
4 1/2 lb.)
1 (20 oz) can pineapple chunks
1 C. sugar
2 T. cornstarch
1/2 C. butter, cubed
16 maraschino cherries
ground cinnamon

Preheat oven 350 degrees F.
Place sweet potatoes in Dutch
oven or large kettle; cover with
water & bring to boil. Reduce heat,
cover & simmer 30-45 minutes until
tender. Drain & cool slightly. Peel &
cut each potato lengthwise into
quarters; cut each quarter into 2-3
wedges. Place in greased 9 X 13 pan.
Drain pineapple, reserving juice. Sprinkle
pineapple over potatoes. In saucepan,
combine sugar & cornstarch; stir in
reserved juice  & blend. Add butter &
bring to boil. Cook & stir 2 minutes until
thickened. Pour over potatoes &
pineapple; top with cherries. Sprinkle
with cinnamon & bake, uncovered,
30-35 minutes or until heated through.
Serves 8

(recipe: tasteofhome.com)
Green Beans with Almond Butter

1 1/2 lb. fresh green beans, trimmed
3 T. butter, softened
2 tsp. lemon juice
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. garlic powder
dash pepper
1/4 C. slivered almonds, toasted &
finely chopped

Place beans in large saucepan; cover
with water & bring to boil. Cook,
uncovered, 8-10 minutes or until
crisp-tender. In small bowl combine
butter, lemon juice & peel, salt, garlic
powder & pepper. Stir in almonds.
Drain beans & return to pan. Add
almond butter & toss to coat.
Serves 6

(recipe: tasteofhome.com)
Roasted Butternut Squash Tossed

4 C. cubed/peeled butternut squash,
about 1 lb.
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceburg lettuce
1/2 C. Cheddar cheese, shredded
6 T. poppy seed salad dressing, divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted*
4 strips bacon, cooked/crumbled

Preheat oven 400 degrees F.
In large bowl toss squash & onion with
honey, salt, garlic powder & pepper.
Transfer to a 15 X 10X 1″ baking pan
sprayed with nonstick spray. Bake
20-25 minutes until vegetables are
tender, stirring once; cool slightly.
In another bowl combine spinach,
lettuce, cheese & squash mixture.
Just before serving drizzle with 4 T.
dressing; toss to coat. Divide salad
among 8 plates; top with stuffing cubes,
cranberries, almonds & bacon. Drizzle
with remaining dressing. Makes 8

*To toast almonds:
Preheat oven 350 degrees F.
Spread nuts on a 15 x 10 x 1 baking
pan. Bake 5-10 minutes until lightly
browned, stirring occasionally. OR-
spread in a dry nonstick skillet &
heat over low heat until lightly
browned, stirring occasionally.

(recipe: tasteofhome.com)

Pecan Pie Bars for a Crowd

6 C. flour
1 1/2 C. sugar
1 tsp. salt
2 C. cold butter, cubed

8 eggs
3 C. sugar
3 C. corn syrup
1/2 C. butter, melted
3 tsp. vanilla
5 C. chopped pecans

Preheat oven 350 degrees F.
In large bowl combine flour, sugar &
salt. Cut in butter until crumbly. Press
onto bottom & up sides of two greased
15 X 10 X 1″ baking pans. Bake 18-22
minutes until crust edges are beginning
to brown & bottom is set.
Combine eggs, sugar, corn syrup, butter
& vanilla in large bowl; stir in pecans &
pour over crust. Bake 25-30 minutes
longer until edges are firm & center is
almost set. Cool on wire racks. Cut into
bars. Refrigerate until serving.
Makes 6-8 dozen.

(recipe: tasteofhome.com)

Mushroom/Onion/Sage Stuffing

10-12 C. dried bread crumbs (or 16-18 oz.
loaf rustic white bread)
6 T. unsalted butter (additional 2 T., melted)
4 C. fresh mushrooms, quartered
1 lb. yellow onions, diced
4 large stalks celery, diced
3 large cloves garlic, minced
1/4 C. finely chopped fresh sage leaves
leaves from 2 stalks thyme
2 large eggs, beaten
2 1/2 C. chicken or vegetable stock
1 tsp. poultry seasoning
1 tsp. salt
fresh ground black pepper

Preheat oven 375 degrees F.
Butter a 9 X 13 baking dish. Rinse &
pat dry onions. Heat butter in large
pan; add mushrooms, onions, celery,
garlic & cook until soft, stirring
frequently. Add sage & thyme, season
with salt/pepper; cook 3 minutes then
remove from heat. Beat eggs with
chicken stock & season with salt/pepper,
poultry seasoning. In large bowl combine
bread crumbs & egg mixture; add cooked
vegetables & herbs. Pour into prepared
dish; drizzle with melted butter. Cover &
bake 30 minutes. Uncover & bake an
additional 15-20 minutes or until top
is browned. Cool 10 minutes before
serving. Serves 6-8

(recipe: 12tomatoes.com)
Pumpkin Pie Dip

1 (8 oz) pkg. cream cheese, softened
2 C. confectioners sugar
1 C. canned pumpkin
1/2 C. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger

gingersnap cookies, for dipping

In large bowl beat cream cheese &
confectioners sugar until smooth.
Beat in pumpkin, sour cream,
cinnamon, pumpkin pie spice &
ginger until blended. Serve with
gingersnaps. Makes 4 Cups

(recipe: tasteofhome.com)
That should be enough for today –
I’m SURE there will be more to
follow in the days ahead. How are
you coming on your holiday
preparations? Think I’m pretty close
to done with the groceries – few
more things to pick up in the next
few days, but close to being done

We got a big shock Sunday – our
Sunday School teacher (a wonderful
man) Friday, was loading up his truck
with Christmas decorations with hopes
of driving to church to decorate our
classroom when he fell – (not sure if
he was on a ladder or not) but his
face directly hit the top of a small
propane tank (the thin metal rim)
which did severe damage to his
face, both jaws, dislocated his
shoulder & broke his collarbone.
He is now in the hospital, but will
be coming home tomorrow to
recooperate. There are several
oral surgeries in the future, but
he has to heal some for 6 weeks
before they can do anything. You
just never know when life will
change – in an instant. If you are
a praying person, please pray for
Rick. Thanks.



Published in: on November 24, 2014 at 2:10 pm  Leave a Comment  
Tags: , , , , ,

Super Happy!


Last night was Knit/Crochet night and one of our ‘long time’ regulars attended after having been absent for a few weeks. She joined our group about 5-6 years ago just before her marriage; they’ve wanted children for years. She’s been through a lot of procedures/surgeries/infusions, etc. but last night she announced she is FINALLY PREGNANT! SO excited for her! (Of course, the group immediately said: “We’ll have to have a shower!” (she’s not due until my birthday, June 18th, so we have lots of time to prepare.) Immediately I began thinking of what I can knit for her (I’m pretty sure she’ll get several blankets – one lady is already planning on making two ‘blue jean’ quilts for her: one for a girl/one for a boy). I’m (for starters) going to knit her a bunny toy (see below) and some baby blocks:

000_0034_square                                      5641455944_35e9712dcc_z

I’m sure, as time goes on, I’ll think of other things – this baby is truly going to be SPOILED, as it should be. She told me last night that her doctor gave her a baby site that gives you updates, week-by-week, as to the size/development of the baby – right now it’s the size of a raspberry! How neat! She said the site gives an ‘idea’ of each stage: first it was the size of a poppy seed, then sesame seed, then blueberry and now a raspberry. (and, of course, I added “Eventually a WATERMELON!) Just super happy for them!!!

Re-reading my post (before publishing) brought back the Bible verse I wrote on our birth announcements for each of our sons; remember, I too, was unable to get pregnant (we tried 8 years, then adopted each son). Here is the verse that’s close to my heart:

“For this child I prayed; and the Lord hath given me my petition which I asked of Him.”  I Samuel 1:27

Well, weather-wise we’re still ‘in the clear’ as far as the ‘white stuff’ – last night it rained lightly and was pretty windy, but no snow – yet. Today: 32 degrees F (perfect ‘snow’ temp), and chance of flurries, low 25 degrees F. tonight. My husband reminded me: “FLURRIES aren’t ‘STICKING SNOW” – I tend to forget – so NOT ready for the ‘real deal’, even IF I live in Michigan!


Crockpot Pumpkin Butter

1 (15 oz) can pumpkin
1/2 C. apple juice
3/4 C. sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves

Spray insides of crockpot. In a
bowl combine all ingredients;
pour into crockpot.Cover &
cook on High 4-5 hours, stirring
occasionally until butter is thick
enough to stick to a spoon turned
upside down; or Low 8 hours.
Spoon butter into a jar and allow
to cool completely in refrigerator
before using. It will keep in fridge
up to one week or in freezer up to
6 months.

(recipe: myfridgefood.com)
Bacon Chili Corn Chowder

3 slices bacon, chopped into 1/2″ pieces
1 1/2 large yellow onions, diced
1/2 C. scallions, chopped
2-3 T. butter
6 ears corn, shucked/shaved off cob
(5 C.)
1-3 whole Chipotle peppers in Adobo
sauce, diced
1 (4 oz) can diced green chilies
1 (32 oz) can chicken broth
2 C. heavy cream
3 T. cornmeal
salt & pepper, to taste

In large pot cook bacon over medium
heat; once cooked add onion – stir &
cook 3-4 minutes. (optional: remove
some of bacon & use for garnish)
After onions start to soften, add butter,
melt, then add corn. Stir & cook 2 minutes.
Add both chilies; stir & cook 1-2 minutes.
Pour in chicken broth; bring to simmer,
then add cream. In a small bowl add
cornmeal with a little water; mix then
pour into soup. Allow to cook & thicken
for 15 minutes. If you want it thicker,
add a little more cornmeal mixed with
water, then let simmer another 10-15
minutes. Serves 8

(recipe: 12tomatoes.com)

Ricotta Spinach Lasagna

1 box lasagna noodles
2 T. olive oil
3 T. butter
3 T. flour
1/2 C. onion, diced
2 (10 oz, ea) pkg. frozen spinach,
2 lb. Ricotta cheese
3 C. milk, gently warmed
1 c. Parmigiano-Reggiano cheese,
grated & divided
salt & pepper, to taste

Preheat oven 375 degrees F.
In large skillet cook onion in olive oil
4-5 minutes. Add spinach & season
with salt & pepper, saute 5 minutes;
remove from heat to cool.  Combine
ricotta & 3/4 C. Parm. cheese; season
with salt & pepper. In a saucepan, melt butter
& add flour; cook 2-3 minutes. Add warm
milk & bring to a simmer, whisk sell
so there are no lumps, season with salt &
pepper. When sauce comes to a simmer,
cook an additional 5 minutes. Spray a
9 X 13 pan with nonstick spray. Spread
1/2 C. milk/flour mixture in bottom of pan.
Top with 4 lasagna noodles, 1 C. ricotta
mixture & a sprinkling of Parm. cheese.
Repeat same patter for 3 more layers.
Top layer: Spread remaining sauce &
ricotta mixture, sprinkle with Parm.
cheese & bake 35-40 minutes or
until golden brown & bubbly on top.
Before cutting, let it rest 5 minutes.


Oven-baked BBQ Chicken

3 cloves garlic, minced
1/4 C. olive oil
1 tsp. smoked paprika
1 T. lemon juice
salt & pepper
1 1/2 C. your favorite BBQ sauce

Cut each chicken breast in half. Place garlic,

olive oil, paprika & lemon juice in a gallon-
sized zip lock bag; add chicken, close bag
securely & turn over several times allowing
chicken to coat. Refrigerate bag 1 hour
(up to 24 hours).

Preheat oven 400 degrees. Spray 9 X 13″
pan with nonstick spray & place chicken
evenly in pan. Sprinkle chicken with salt &
pepper; discard marinade. Cover pan with
foil & bake 40 minutes. Remove foil. There
will be some liquid in bottom of pan;
carefully remove that from pan. Drizzle
BBQ sauce over top of each chicken piece.
Brush sauce around sides so that each
breast is covered. Return to oven, uncovered,
5 minutes longer. Remove from oven, drizzle
more BBQ sauce (if desired) & bake another
10 minutes. (Applying the sauce 2-3 times
will help sauce get sticky.) Serves 6-8

(recipe: jamiecooksitup.net)

Bacon-Pear Salad

1/3 C. vegetable oil
3 T. lemon juice
1 C. (4 oz) shredded Parmesan
cheese, divided
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/4 tsp. salt
1 large head romaine lettuce,
6 slices crisply cooked bacon, crumbled
3 pears, unpeeled & thinly sliced
1/4 C. minced fresh chives
pepper (optional)

Blend oil, lemon juice, 1/2 C. cheese,
Wors. sauce, garlic & salt in food
processor or blender for 10 seconds.
Toss lettuce, bacon & dressing in
large bowl & arrange on salad plates.
Top with pear slices, chives & remaining
cheese. Sprinkle with pepper, if desired.
Serves 6

(recipe: facebook)
 Apple Dumplings

3/4 C. flour
1/4 tsp. salt
1 stick unsalted butter, cut into
cubes & chilled well
1/4 to 1/2 C. ice water
2 large Granny Smith apples,
peeled/cored & cut into eight wedges
4 T. unsalted butter
1/2 C. brown sugar
1 tsp. cinnamon

vanilla ice cream, for serving

Combine flour & salt in large bowl or
food processor. Using pastry blender
or food processor, cut butter into flour/
salt mixture until it resembles coarse
crumbs with several pea-sized pieces
remaining. Mix in water, one tablespoon
at a time, until dough holds together. Turn
out onto a large sheet of plastic wrap; wrap
tightly into a disk & refrigerate at least 15

Preheat oven 350 degrees F.
Roll dough into a large circle on a floured
surface; cut into 16 wedges. Roll each apple
wedge up in a wedge of dough & arrange in
a 8″ X 8″ baking pan. Melt butter in small
saucepan over medium heat; stir in brown
sugar & cinnamon – drizzle over dumplings.
Bake until dough is lightly browned & apples
are softened, about 25 minutes. Serve warm
with vanilla ice cream, if desired. Makes 16

(recipe: chattavore.com)

Pasta with Butternut Squash

1 box (Barilla) campanelle pasta
1/3 C. bacon, cut into small pieces
1/4 C. olive oil
1/2 C. onion, chopped
1 lb. butternut squash, peeled/
1 sprig fresh rosemary
1 1/2 C. chicken broth
salt & pepper, to taste

Saute bacon in large skillet over
medium-high heat until crispy; drain
& place bacon on a plate. Heat olive oil
in same skillet; add onions & rosemary-
saute until onions are golden. Add
squash & chicken broth; simmer 10-15
minutes until squash gets soft. Discard
the rosemary. Season with salt & pepper.
Place half of the squash mixture in a
blender & process until smooth. (you can
thin the sauce more by adding more
chicken broth). Return sauce to pan.
Cook pasta accordg. to pkg directions then
toss with sauce. Top cooked mixture
with cooked bacon when serving.
Serves 8

(recipe: barilla.com)

Hungarian Goulash

3 T. vegetable oil
1 lb. fresh mushrooms, sliced
2 medium onions halved & sliced
2 red bell peppers, chopped
3 garlic cloves, finely chopped
1/2 tsp. sea salt
2 lb. lean beef chuck, cut into
1 1/2″ pieces
1/4 C. sweet paprika
3 T. flour
2 tsp. caraway seeds
2 C. beef broth
4 tsp. tomato paste

egg noodles, cooked

Heat oil in heavy pan over medium
heat; add beef & brown. Stir in
paprika, flour & caraway seeds;
cook 1 minute. Add 1 C. beef broth
then transfer to crockpot. Place
remaining ingredients in crockpot;
cook on Low 8-10 hours or until
beef is tender. Serve over cooked
egg noodles.
If you want it thicker, add 1 tsp.
cold water & 1 tsp. cornstarch
to mixture & bring to a boil.

(recipe: midgetmomma.com)

Bacon Jalapeno Deviled Eggs

12 large eggs, hard boiled/peeled
1 C. mayonnaise
1 1/2 tsp. rice vinegar
3/4 tsp. ground mustard
1/2 tsp. sugar
2 jalapenos, seeded/chopped
6 pieces bacon, cooked crisp/crumbled

Slice hard boiled eggs in half, lengthwise.
Remove yolks; place yolks in a bowl. Mash
the yolks with a fork; add mayo, vinegar,
mustard & sugar; stir to combine. Mix in
jalapenos & bacon. Place mixture in a ziplock
bag & cut a small hole in bottom corner of
bag. Using bag as a pastry bag, fill each egg
yolk hole with mixture; sprinkle tops with
paprika. Refrigerate until ready to serve.
Makes 24

(recipe: realhousemoms.com)

Pumpkin Pancakes

1 1/4 C. flour
1 1/2 tsp. baking powder
1 1/2 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/8 C. vegetable oil
1 egg, slightly beaten
1 1/2 C. buttermilk (1/8 to
1/4 C. more if needed to keep
batter thinner)
1/3 C pureed pumpkin (or canned)
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla


In medium bowl add flour, baking
powder, sugar, salt & baking soda;
whisk with a fork to blend. Add
vegetable oil, egg, buttermilk; stir
until mixture is well blended. Add
pumpkin, vanilla & pumpkin pie
spice; stir. Heat frying pan to medium
heat. Oil cooking area slightly & pour
batter on surface in small circles.
(Poster noted she uses 1/2 C. batter
for each pancake). Flip pancake when
you see edges become dry and small
bubbles form & pop on surface. After
flipping, cook another 1-2 minutes.

NOTE: Turning pancakes is much
easier if you spray the spatula with
nonstick spray.

Makes about 9 (4″ – 5″) pancakes.
Serve warm with syrup

(recipe: allfood.recipes)

Got adventurous last night right before
going to Knit Night and decided I’d tackle
the knit ‘Keyhole Scarf’. I had printed up
about 4-5 different ‘easy’ patterns – still
none of the ‘keyhole’ directions made
much sense to me, but I selected the one
that had the words “EASY/BEGINNER” on
it. So far it’s really ‘easy’ – you just keep
knitting a regular scarf until it’s about
27″ long, then you do the keyhole. I’ve
got about 18″ done so far – am planning
on going on YouTube to watch various
videos on how to do the “Loop Cast On”
(in middle of row) – something I’ve never
done before. Am hoping it works out
really easy – we’ll see. (this would be for
the Historical Society’s winter sale early
in December) – we’ll see how ‘easy’ these
are to knit! (Am still plugging away at the
Broomstick Lace scarf – should have that
finished by end of week. They’re “OK” –
not saying I’m planning on doing another
one any time soon, but I just had to prove
to myself I could remember how to do
it again!

Hope your day is going well and you’re
inside, warm & toasty (that is – IF you’re
in a colder climate!) Tonight is my special
needs group’s Music/Birthday night – those
always go by really fast: I play piano/they sing,
we switch to prayer requests (which means
I & others go around the room with paper
& pen recording their individual request),
we do a general prayer for the requests, then
a quick prayer for the snacks, serve said snacks
and it’s time to go home! Don’t have a lot
planned for the day – just knitting, constructing
a homemade chicken pot pie, then off to my



Great Time Yesterday!


(we were at a sports bar – hence the ‘decorations’)

This is just part of the people at the “All Operator Reunion” – some of the people I & my husband worked with at Michigan Bell/AT&T (I’m second row far left/rust colored shirt & glasses, my husband is top row -right end, only guy!). I would guess we had something like 30 people there – nice lunch, great company. You’ve heard me mention my dear friend Mary/Momma before – she was my boss for many years when we both worked all nights (and then, later, when we both transferred to a different office) – she came (a good 1 1/2 hour drive from her house) – here she’s chatting with another friend – she’s on the left:


We’ve been friends for 45 years now – (my husband is in the background in this photo – just noticed!). We all had a nice time catching up – can’t wait for next year’s reunion!

Saturday also found me with the other knit group, helping out. They had collected 300+ knit/crocheted hats/scarves/mittens for the four homeless/warming shelters in our area and some of her group gathered together to put little tags on each item and also to wind yarn into balls. It was a fun time for me getting to meet more of her group (they only meet for 2 hours once a month). The time flew by, we got everything done in 1 1/2 hours! So many nice/lovely hand made items – very nice to see all the work done. I’ve started another scarf for them, this time it’s a thinner white fuzzy yarn done in a very simple pattern. Also working on some bigger baby hats – there was only one tiny baby hat in her collection, so I thought I could ‘beef that up’ a little and make some more. It’s a great group with a great mission: keeping the homeless warm this winter!


Crockpot Pumpkin Pie Dump Cake

1 C. granulated sugar
2 (15 oz, ea) cans pumpkin puree
1 T. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box white or yellow cake mix
1/2 C. butter

vanilla ice cream

Combine sugar, pumpkin, pumpkin pie spice
& salt in bottom of crockpot; stir. In separate
bowl combine cake mix (dry) & butter. Using a
fork or pastry blender, cut butter into cake mix
until butter is pea-sized & cake mix is crumbly.
Sprinkle mixture on top of pumpkin puree in
crockpot. Sprinkle cinnamon on top & place a
double layer of paper towels on top of crockpot
(Under lid). Put lid on & make sure it is secure.
(Paper towels will prevent condensation from
dripping onto cake). Cook on Low 3-4 hours or
High 90 minutes – 2 hours. Remove lid & turn
on Warm. Let set on Warm 20-30 minutes then
serve with vanilla ice cream. Makes 8-10

(recipe: 365 daysofcrockpot.com)

Green Bean/Corn Casserole

1 (10 3/4 oz) can cream of celery soup
1 C. sour cream
1 C. shredded Cheddar cheese
1/2 c. finely chopped onion
2 (14.5 oz, ea) cans French style
green beans
2 C. thawed frozen corn
1/4 C. crushed cheese crackers
butter flavored spray

Preheat oven 350 degrees F.
In large bowl combine soup, sour
cream, cheese & onion; mix in
corn & beans. Transfer to 2 qt.
baking dish sprayed with nonstick
spray. Cover & bake 25 minutes.
Uncover & sprinkle crushed crackers
around outside edges of pan; spritz
crackers with butter flavored spray;
bake 15 minutes more. Serves 8

(recipe: julieseatsandtreats.com)

Sweet & Sour Sesame Chicken

10 oz. raw boneless skinless chicken
breast, cut into nuggets
1/8 tsp. salt
1/8 tsp. black pepper
1 egg
1/4 C. flour
1/4 C. chicken broth
1 T. cornstarch
2 T. pancake syrup
2 T. rice vinegar
1 T. ketchup
1/2 T. soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 T. thinly sliced scallions
(red pepper flakes – optional)

Preheat oven 375 degrees F.
Spray a baking sheet with nonstick spray.
Place chicken in large bowl; season with
salt & pepper; add egg, mix well to coat.
Pour flour in a wide bowl. One at a time,
add nuggets to egg mixture; shake to
remove excess then dip into flour –
coating thoroughly. Evenly lay nuggets
on baking sheet. Bake 10 minutes until
chicken is cooked through.

Combine broth with cornstarch in a nonstick
skillet; whisk to dissolve. Heat pan to Medium-
Low; add syrup, vinegar, ketchup, soy sauce,
sesame oil & garlic; mix well. Cook & stir until
thick enough to coat a spoon, 2-3 minutes.
Remove skillet from heat; add chicken & toss
to coat. Plate chicken & sprinkle with sesame
seeds & scallions. (and red pepper flakes, if using).
Makes 2 servings.

(recipe: allfood.recipes)

Garlic Shrimp Tortellini Toss

1 (19 oz) frozen cheese tortellini,
1 1/2 C. peas
2 T. olive oil
1 lb. uncooked medium shrimp,
3 garlic cloves, minced
1/2 tsp. salt
1/2/ tsp. dried thyme
1/4 tsp. pepper

Prepare tortellini accordg to pkg.
directions. During last 5 minutes
of cooking, add peas; drain. While
tortellini is cooking, heat olive
oil in large skillet over medium-
high heat. Add shrimp; cook 2
minutes. Add garlic & cook
another 2 minutes until shrimp
turn pink. Add tortellini mixture
to skillet; stir in seasonings &
toss to coat. Serves 4

(recipe: julieseatsandtreats.com)

Bacon-Double Cheese Dip

8 slices bacon, chopped/cooked
2 (8 oz, ea) cream cheese, softened
1 C. mayonnaise or Plain Greek yogurt
2 (8 oz, ea) pkgs. shredded cheese
(your choice, poster used Swiss &
sharp Cheddar)
2 green onions, finely chopped

Beat together cream cheese &
mayonnaise (or yogurt). Stir in
shredded cheeses; add remaining
ingredients, reserving a little bit
of bacon for topping. Cover &
cook on Low 3 hours until hot &
smooth. Garnish with reserved
bacon. Serve with chips and/or
crackers. Serves 10-12

(recipe: recipesthatcrock.com)

Crockpot Pepper Steak

1 to 1 1/2 lb. beef round steak, cut into
bite sized pieces
1/3 C. flour
1/4 tsp. pepper
1 onion, sliced
1 green and/or red bell pepper, clied
1 (14.5 oz) can Red Gold diced tomatoes
1 (4 oz) can sliced mushrooms, drained
3 T. soy sauce

Hot, cooked rice (recipe serves 4-6)

Place meat in crockpot & sprinkle with
flour & pepper. Stir well to coat then add
rest of ingredients (except rice). Cover &
cook on High 1 hour. Reduce heat to Low
& continue cooking another 8 hours.
Serve over hot rice. Serves 4-6

(recipe: recipesthatcrock.com)

Poor Man’s Philly Beef & Cheese

2 lb. ground beef
2 pkgs. onion soup mix
1 T. Worcestershire sauce
2 T. butter
1 onion, sliced
8 small sweet peppers or
2 large bell peppers, sliced
6 slices provolone cheese
8 crusty dinner rolls

Cook ground beef in large skillet;
drain grease. Add onion soup mix,
Worsc. sauce & stir. In another deep
skillet over medium-high heat. Add
2 T. butter, dash salt & peppers; cook
until golden & wilted, stirring
occasionally. Once meat has browned,
take 6 slices provolone cheese & lay
over top of meat. Turn off heat & cover
with lid; once cheese has melted, remove
pan from stove. Slice buns in half & spoon
some of the cheese/meat mixture onto the
buns; cover with some sauteed peppers/
onions mixture & serve. Makes 8 sandwiches.

(recipe: Jamiecooksitup.net)

Sauerkraut/Potato Casserole

8-10 medium potatoes
1 large bag or can sauerkraut, drained
2 cans cream of mushroom soup
1 C. sour cream
1 can sausage links

Preheat oven 350 degrees F.
Cook potatoes, then peel & slice medium
thick. Place a layer of potatoes in bottom
of 9 X 13 pan. Slice sausage into 1/4 – 1/2
inch thickness. Place half in single layer
over potatoes. Mix together sauerkraut,
soup & sour cream; spread half over
potatoes/sausages. Repeat with another
layer of potatoes/sausages & kraut
mixture. Bake 30-40 minutes, until hot.
Serves 4-6

(recipe: recipelion.com)


3 cups sugar…
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans

Combine sugar, buttermilk, corn syrup and salt
in a very large pan (it will foam considerably when
soda is added), and bring to a nice rolling boil.
Add soda, stir and cook until soft-ball is formed when
dropped in cold water. Then remove from heat and
add vanilla. Beat until color changes and candy thickens.
Stir in pecans. Drop by teaspoons onto greased cookie
sheet. (DO IT FAST before the candy hardens).

(recipe: Facebook)

Rustic Tuscan Soup

1 loaf Italian bread (18 inch) cut into
1″ pieces
1 T. olive oil
1/2 C. grated Parmesan cheese,
1 tsp. crushed red pepper
8 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 (15 oz, ea) cans cannellini beans,
2 (14.5 oz., ea) cans diced tomatoes,
2 (14.5 oz ea) cans chicken broth
6 C. loosely packed fresh chopped kale

Preheat oven 400
degrees F.
Spread bread onto baking sheet; drizzle
cut sides with oil; sprinkle with 1 T. Parm.
cheese & crushed pepper; bake 10 minutes.
Cook & stir bacon in large saucepan on
medium heat until crisp. Remove bacon
from pan with slotted spoon; drain on
paper towels. Discard all but 1 T. bacon
drippings from pan; add onions & cook,
stirring, 5 minutes or until crisp-tender.
Return bacon to pan along with beans,
tomatoes, broth & 1/4 C. remaining cheese;
stir. Simmer on medium-low heat 20 minutes,
stirring occasionally. Add kale & cook 10
minutes longer. Serve soup topped with
Italian bread croutons & remaining cheese.
Makes 10 (1 C.) servings.

(recipe: Kraft foods)

3 Ingredient Peach Cobbler

6 large peaches, peeled & sliced
1 box white cake mix (unprepared)
1/2 C. (1 stick) butter, softened

Place sliced peaches in bottom of
crockpot. Cut butter into cake mix
with a pastry blender until crumbly;
sprinkle over peaches. Place a paper
towel (or dish towel) over top of
crockpot & place lid on top. Cook on
High 2-3 hours or Low 4 hours. Remove
towel & serve.

Great with vanilla ice cream!
Makes 8 servings

(recipe: 365daysofcrockpot.com)

Our gas prices (happily) are staying the same:
$2.99/9 – YAY!

Our weather has turned a typical Michigan
Fall – clear and about 45 degrees F. right now
at 2:30 p.m. When we left for church this
morning at around 8:40 a.m. it was a ‘balmy’
29 degrees! I’ve heard, from friends, that it
actually snowed a bit on Halloween – I wouldn’t
know, we don’t ‘go out’ and because we live on
a major highway, there are no trick or treaters, so
we both just read or watched tv (totally oblivious
to any ‘white stuff’ that might have fallen from
the sky – must have been very little because it
was gone by morning – YAY!

Stay warm, enjoy your day –



PS: This is now my 1,001 st post! (WordPress keeps track for me)


WHEW! One less – take a big, deep breath!


This has been one of ‘THOSE’ weeks – constant ‘stuff’ needing to be done. Just got off the phone with my grandson’s Mom – YAY (or WHEW!) apparently the ‘powers that be – those who care for him besides me’ somehow thought when I said I wanted to switch from Fridays to Thursdays, it meant NOW. (I meant when school starts). This week & next were supposed to be ‘watch grandson’ Tuesday, Thursday AND Friday – big stuff. I love him dearly but it really wears me out trying to keep him amused! For example, I knew we were going to get him around 10:30 a.m. Tuesday – what I didn’t know was- he wouldn’t be picked up until 5:35 p.m.! USUALLY it’s around 2:30 – so by 3 or so I was getting antsy – by 5, ready for a BIG NAP! Problem with that? Knit Night started at 6:30, I had to leave at 5:50 or so to battle the traffic AND the big thunderstorm. It all worked out – only 8 of us showed up – Panera was a virtual waste land – we had the whole place to ourselves! So, bottom line on grandson – I ‘only ‘ have him next Tues & Thur, not Friday and after that, only on Thursdays after 4 p.m. when I pick him up at the bus stop!

This has been THE craziest year for funerals, also. In the past three months I have been to, (or will be going to) a total of EIGHT funerals! Yesterday afternoon my sweet little old lady (with Alzheimers) that we drive to church had her husband’s memorial service. Being that it was also my special needs group night, I could only stay about an hour for visitation. While there I got a phone call from my ‘partner/other teacher’ for the group saying that she couldn’t come to teach because there had just been a death in HER family. First she outlined that I’d be fine as I’d have another lady as my helper; then she called back about 5 minutes later to tell me she’d forgot – the other lady would be in a teacher training meeting, so I’m on my own! CRAZY NIGHT! We played Bible Bingo and I enlisted the aid of our new helper (who is also a youth pastor at that church) – he’s about 6′ 7″, HUGE, gentle Giant of a man with a big, booming voice. All worked out very well – the kids loved it. As we’re setting up snacks; one of my helpers asks me if I’d heard anything about another friend – No, so she tells me he died Tuesday! Eight funerals in three months! That’s just CRAZY! They were all LOVELY, great people whom I will truly miss. While I’m saying my goodbyes to the family of my Alzheimers lady, a lady from the funeral home says my name. (OK – I thought, not sure if I heard right, but I turned to her) Turns out I was right: she’s the daughter of ANOTHER really dear friend whom I’d sort of lost contact with – who ALSO has Alzheimers now! IN FACT, to make it even stranger: SHE LIVES DIRECTLY ACROSS THE HALL FROM MY LITTLE OLD LADY IN THE SAME SENIOR CITIZENS CONDO! How weird is that?! I chatted with the daughter a bit, got her phone number and said I’d call soon to go see her Mom. As she said: “Maybe she’ll recognize you, maybe she won’t – BUT she’ll make a really good job of ‘faking it’ if she doesn’t! How funny! Ah, Life – sometimes ya just gotta roll with the punches and keep looking up – right?


Sauteed Zucchini & Tomatoes

1 T. cooking oil
4 small zucchini, sliced (about 4 C)
1 (14.5 oz) can stewed tomatoes,
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes or until tender, stirring
occasionally. Add undrained tomatoes,
salt & pepper; break up tomatoes with
spoon. Cook 2 minutes more or until
hot. Serves 4 (3/4 C. each)

(recipe: readyseteat.com)

Crockpot Polynesian Chicken

4 chicken breasts, boneless, skinless

(about 1 1/2 lb),cut into 2″ cubes

1 red bell pepper, cored/seeded & sliced
into 1″ strips
1 (20 oz) can pineapple chunks in natural juice
2 T. soy sauce
2 cloves garlic, minced
2 tsp. freshly grated ginger
1/3 C. honey
2 T. cornstarch

(recommend using 4-7 qt crockpot)
Pour juice from pineapple into small bowl. Mix
soy sauce, garlic, ginger & honey into juice;
whisk to combine. Add cornstarch, stir until
combined. Place chicken in crockpot, add
pineapple chunks. Pour pineapple juice mixture
over chicken. Cover & cook on Low 4-5 hours. Add
bell peppers the last 15 minutes of cooking time.
Serve over a bed of cooked quinoa or brown rice.
Serves 6
(recipe: Peg-Marys Recipe Exchange)
California Baked Potatoes
3 (cold) baked potatoes, cut into spears
1/2 C. Catalina salad dressing
1 T. garlic powder
1 T. parsley flakes

Preheat oven 375 degrees F.
Toss potato spears with salad dressing;
place on a greased cookie sheet. Sprinkle
with garlic & parsley. Bake 20 minutes
or until crispy. Serves 4
(recipe: Kraft foods)
Summer Salad w/Baby Greens

3 oz (about 4 C.) baby arugula &
baby spinach mix
5 oz. whole wheat or brown rice
1/3 C. sun dried tomatoes, sliced thin
2 T. capers, drained
2 T. balsamic vinegar
1 1/2 T. extra virgin olive oil
salt & fresh pepper, to taste
2 T. freshly shaved Parmigiano

Boil pasta in salted water accordg. to
pkg. directions; drain & rinse in cold
water. In large bowl, combine pasta,
baby greens, tomatoes, capers, olive
oil, vinegar, salt & pepper; toss well.
Just before serving top with freshly
shaved Parmigiano Reggiano.
Serves 4


(recipe: skinnytaste.com)

Dale’s “Can’t Stop

Eating it” Salad

2 heads iceburg lettuce, chopped
2 stalks celery, chopped

1 yellow or white onion, chopped

1 C. mayonnaise
2 T. apple cider vinegar
1 C. sour cream
1 T. sugar (or Splenda)
Parmesan cheese
fresh ground black pepper
4-5 slices bacon, fried crisp &

In large bowl top lettuce with
celery & onion. Mix mayonnaise
with vinegar & drop spoonfuls
over salad. Mix sour cream with
sugar & drop spoonfuls over

salad.Spread dressing evenly over
salad to cover; sprinkle Parmesan
cheese over dressing & grind
black pepper (to taste) over
cheese. Cover with plastic wrap.
When ready to serve,
sprinkle bacon over top
& toss well,to evenly coat
(recipe: Facebook)


Party Hamburger Dip

1 lb. ground beef
1 1/2 lb. Velveeta cheese, cubed
1 can Ro*Tel tomatoes & chilies
1/2 onion, diced
1 (8 oz) pkg. fresh mushrooms,

Serve with: corn chips, tortilla
chips or crackers

In skillet, brown hamburger, onion
& mushrooms; drain. Add Velveeta
to crockpot; turn crockpot heat to
High & cook until cheese is melted.
Add other ingredients; stir & cook
about 30 minutes. Leave crockpot
on Low while serving.

(recipe: allcrockpotrecipes.com)


Super Moist Zucchini/Chocolate/
Pecan Cake

1/2 C. butter, softened
1/2 C. canola oil
1 3/4 C. sugar
2 eggs
2 1/2 C. flour
4 T. cocoa
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda
1 tsp. vanilla
1/2 C. buttermilk*
2 C. shredded zucchini

1/2 C. brown sugar
1/2 C. chopped pecans
1 C. chocolate chips

Preheat oven 350 degrees F.
In large bowl add 1/2 C. softened
butter, oil, sugar & eggs; mix well,
about 3 minutes. In medium bowl
add flour, cocoa, baking powder,
cinnamon, cloves & baking soda;
whisk until well blended. Pour
1/2 C. butter milk & vanilla into
large bowl; add dry ingredients &
mix until all is well combined. Add
shredded zucchini to batter & mix
until combined. Spray 9 X 13 pan
with nonstick spray; pour in batter
& spread to smooth.
Place nuts, brown sugar & choc.
chips in bowl; toss together &
sprinkle over top of batter.
Bake 35-40 minutes or until
a toothpick inserted into center
comes out clean. Serves 12-15

*if you don’t have buttermilk,
pour 1/2 C. milk into 1 C. measuring
cup, add 1 tsp. vinegar or lemon
juice – stir & let set 5 minutes. Use
in place of buttermilk.

Poster says this cake is great the
next day warmed in the microwave.

(recipe: jamiecooksitup.net)

Crispy Zucchini Fries

1 medium zucchini
1 egg
1/4 C. milk
1 1/2 C. Panko bread crumbs
1 1/2 tsp. Italian seasoning
1/2 tsp. granulated garlic
2 T. Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper

marinara sauce, for dipping,
if desired

Preheat oven 425 degrees F.
Cut ends off zucchini, slice in
half then slice each half into
1/2 inch strips. Separate strips
in two, lay face down & slice into
strips (like fries). Crack egg into
loaf pan; beat with fork until
frothy. Add 1/4 C. milk & whisk.
Pour panko crumbs into another
loaf pan; add seasonings & stir
to combine. Dip each zucchini
slice in egg, then in Panko mix.
Place strips on cookie sheet
sprayed with nonstick spray. Bake
20-30 minutes until golden brown
& crispy. Sprinkle with a bit more
salt when they come out of the
oven. Serve with marinara sauce,
if desired. Serves 4

(recipe: jamiecooksitup.net)

Fluffy Strawberry Salad

1 (6 oz) box strawberry or
raspberry Jello
1 C. boiling water
1 C. crushed ice (or 1 C. cold
1 (5.1 oz) box instant vanilla
pudding mix
1 (20 oz) can crushed pineapple
4 C. miniature marshmallows
1 (12 oz) tub Cool Whip, thawed
1 (16 oz) container fresh
strawberries, cleaned & sliced.

Pour Jello into medium bowl; pour
in boiling water & stir 2  minutes
until dissolved. Pour ice or cold
water in bowl; mix well. If using
cold water, refrigerate until jello
is set up. If using ice, refrigerate
about 10 minutes. Jello should
be as thick as pudding. Pour
crushed pineapple & vanilla pudding
mix in large bowl; stir to combine.
Add marshmallows & Cool Whip;
stir with wooden spoon. Stir Jello
& pineapple mix together, mixing
well to combine. Add sliced berries
to bowl; stir to combine. Cover &
refrigerate at least 1 hour before
serving. Can be made up to 24
hours in advance. Serves 15

(recipe: jamiecooksitup.net)


Ooops – forgot to give you:

Peach Coffee Cake

1 (18 1/2 oz) pkg. yellow cake mix
3 eggs, beaten
1 tsp. lemon extract, divided
1/2 C. chopped walnuts
1 (21 oz) can peach pie filling, cut
into smaller pieces
1/2 C. sugar
1/2 C. flour
1/4 C. butter, softened

Preheat oven 350 degrees F.
In large bowl, combine dry cake mix,
eggs, 1/2 tsp. extract, walnuts & pie
filling; stir until well blended. Spread
in greased & floured 9 X 13 pan; set
aside. In separate bowl, mix sugar,
flour, butter & remaining extract with
a fork or pastry blender until crumbly;
sprinkle evenly over batter. Bake 40-45
minutes, until center of cake springs
back when touched. Serves 12

(recipe: Marys Recipe Exchange)

With Heavy Heart

The past few days have been sad and painful; Saturday I attended a Memorial Service for a friend who had been active in another special needs group; she had been paralyzed for most of her adult life but didn’t let that stop her. She & her husband were very active in various churches with children – great couple. She recently got cancer and was slowly growing weaker over the past few months. She will be greatly missed; there were over 80 people (by my estimation) at the service.

Last night I got a message that a very close friend’s husband was dying; he’d been ill for years – diabetes and then kidney failure/dialysis. He went, last Tuesday, to kidney dialysis and she was called to take him to the hospital, his dialysis port was clogged. They did the surgery to clear it; then back to dialysis. Port clogged again – back to hospital where they kept him. A third clot developed which broke into smaller pieces, some of those went to his lung. I received word today that he passed away at 2:20 a.m. I have known his wife for 45 years; I remember going through her first husband’s cancer and eventual death, with her. I also remember the almost giddy excitement when she told me she was going on a DATE with her (soon to be) second husband. Yesterday was their 40th wedding anniversary – rejoicing in their time together, saying goodbye to him after 40 years – how sad. I was in their wedding – photo below (I’m on the end/left in the big pink picture hat (bride’s choice – she also made the dresses!)


She’s a strong woman and has gone through a lot over the years, from raising her children alone (until meeting second husband) to caring for his health (and hers). She lives in a geodesic dome (looks like an upside down bowl) about 1 1/2 hours from me; I remember them planning on building a dome, then found the one they live in while out on a drive. She mentioned to me last night that she will be counting heavily on her (adult) children to help her get the house in order, to sell it; she will probably be moving back near me, perhaps living with her daughter. So much to do – so heavy a load to bear; yes, she’s been through it all before, but then we were all much younger. I love her dearly – we’ve been close for so long (I went on ‘all nights’ at the phone company simply because I loved her sense of humor and strength and wanted to get to know her better – here it is 45+ years later – amazing).

Cherish the people around you that you love – LET THEM KNOW you love them. Be the friend they need when they need to talk, dump, cry, or just spend time with. Whether a long time, or short – we need to CARE and LOVE those in our lives who mean so much to us.

Life is short – make every minute count. When it’s your time to go let others say of you: “They really CARED and I/we knew it.” When last I spoke to my friend last night, she handed the phone to another friend and I could hear her say: “She’s crying” – I didn’t want her to know that (and thought I disguised it well – guess not). I grieve for her husband, but more I grieve for my friend who has a long, difficult road to pass through. Better to let them know you love them than wish, later, you had.


Published in: on July 21, 2014 at 9:35 am  Comments (2)  

Good Times!


Yesterday I jumped out of my ‘normal’ and went with my husband to visit friends in a near by ‘village’: Lake Orion, MI; they live on an island and it is ‘THE’ place to be to view fireworks. I haven’t been there in a good 8-10 years (why? Simply because I really don’t like big crowds) but I made the exception and went – it was WELL worth it! It was good to see friends, re-connect and just ‘chill’. Because their firewords display is so well known in the area, it is highly suggested you get ON the island early (we got there around 3 and almost couldn’t find a parking space! To emphasize this more: they put up signs (there’s only one 2 lane road in & out) that says: “Island closed 4 -11 p.m.” – they aren’t kidding! Later on we saw 2 policemen riding their bicycles around, just making sure the peace was kept. They know our friend well and don’t bother him – even though you could plainly see a big flat board on the driveway with lots of already blown up fireworks! (our friend LOVES setting off firecrackers & medium explosives!). It was a long day spent sitting on deck chairs or just walking around – finally at 10 p.m. they began – EXCELLENT! I’d forgotten what a spectacular job they do – easily 45 minutes of beautiful displays followed by one of the biggest finales I’ve ever seen! We left to go home around 11:25 and it was bumper-to-bumper off the island and for quite a while after that – you KNOW people like it when it’s that crowded! Our friend also loves a party – he had bought and planted 54 big flowers & hanging baskets earlier in the week, just to beautify his house! There was food galore: lots of various salads, meatballs in the crockpot, TONS of various dips & chips, and a good 6-8 desserts (I made 16 filled cupcakes – they didn’t last a 1/2 hour!). Even thought, the day before, I kept grumbling to myself that I didn’t want to go, I’m glad I did! It had been so long that one friend came up to hug me, saying it was so good to see me, and later I asked someone: “Who IS that short, bald guy?” I was shocked to find out who it was – I knew him but hadn’t seen him in a good 8-10 years! (I guess that’s what I get when I don’t go see friends more frequently, eh?)

It’s now Saturday and I’m very glad I have this day between yesterday’s events and tomorrow’s church – I NEED a ‘down’ day! Still searching for the ‘right’ yarn to knit the shawl – can’t decide on color! The skirt is a dark forest green, blouse is white/apron is white – kind of torn between black and camel color (but I can’t seem to find the right camel for my liking in a #2 Lace-weight yarn! Still searching the ‘net). I did knit the snood in a sort of bright forest green – not really happy with how it came out (it’s too bunchy at the top). I managed to find a site that sells already knit ones for $10! Thinking about it – I’ve got a year to decide! There is a sort of mint green one, several black, and one CAMEL color – the RIGHT camel color – decisions/decisions!

Today is our ‘Fourth of July’ Dinner, since we didn’t have it yesterday. BBQ’d ribs in the crockpot and red skin potato salad – YUM! I love cooking ribs in the crockpot – I cook them, usually, all day – they come out so TENDER! I just cook them on High for a good 4 hours – no sauce, nothing but the ribs. Using my turkey baster, I get all the liquids out them cover them in Sweet Baby Ray’s BBQ sauce and cook them another 2-3 hours – works every time. Sometimes I put them on a flat sheet tray and put them under the broiler for a few, just to brown up the sauce (and, of course, add a little more sauce before broiling).


Creamy Vanilla-Berry Salad

1 (32 oz) container vanilla yogurt
1 (6 oz) box instant vanilla pudding mix
1 (16 oz) tub Cool Whip, thawed
2-3 C. fresh or frozen berries (blueberries,
strawberries or raspberries)

Place vanilla yogurt in large bowl; sprinkle
box of dry pudding mix over yogurt & mix
well. Mix in tub of thawed Cool Whip &
gently stir in 2 C. berries (reserving 1 C. for
topping), mix until just combined. Smooth
top of mixture then top with remaining
berries. Cover & chill until ready to serve.
Serves 10
Can be made up to 24 hours in advance



A-1 BBQ Ribs

3 lb pkg. baby back ribs
1 T. brown sugar
1 T. paprika
2 tsp. garlic powder
1 1/2 tsp. ground black pepper
1/2 c. water
2/3 C. orange marmalade
1/2 C. A1 original sauce
1/4 C. dijon mustard

Heat grill on medium heat. Place
half ribs in single layer on large
sheet of heavy-duty aluminum
foil. Mix sugar & seasonings; rub
half evenly on both sides of ribs.
Bring up foil sides; double fold top
& one end to seal packet. Add 1/4 C.
water to packet through open end.
Double fold remaining end, leaving
room for heat circulation inside;
repeat to make second packet. Grill
45 minutes – 1 hour or until ribs are
done. Remove ribs from foil. Mix
remaining ingredients until blended.
Return ribs to grill; brush with half
marmalade mixture; grill 15 minutes,
turning & brushing occasionally with
remaining marmalade mixture.
Serves 6

(recipe: Kraft foods)

Cranberry-Glazed Braised Short Ribs

2 C. cranberry juice
juice from 2 oranges
1/2 C. A1 original sauce
1/3 C. sugar
3 T. minced ginger
3 lb. beef short ribs (about 6)
1 small onion, chopped
1/2 c. dried cranberries
2 fennel bulbs, cut into 1/4″
thick slices
1 T. cornstarch

Mix first 5 ingredients; set aside.
Cook ribs in Dutch oven or large
deep skillet on medium-high heat
4 minutes on each side or until
browned on both sides. Remove
ribs from pan; add onions &
cranberries, cook 5 minutes
stirring frequently. Return ribs to
pan; add 2 C. cranberry juice
mixture; bring to boil & cover.
Simmer on Low heat 1 hour 15
minutes. Add fennel; cook 45
minutes or until ribs are tender.
After about 15 minutes, bring
remaining cranberry juice mixture
to boil in medium saucepan; simmer
on medium-low heat 15 minutes or
until thickened, stirring frequently.
Use fork or slotted spoon to transfer
ribs & vegetables to platter; cover to
keep warm. Skim & discard fat from
sauce remaining in pan. Pour half into
medium bowl; whisk in cornstarch until
well blended; add to cranberry juice
mixture in saucepan; mix well & bring
to boil, stirring constantly. Cook 1 minute.
Serve vegetables & ribs topped with
cranberry glaze. Serves 6

(recipe: Kraft foods)


BBQ Shrimp Skewers

1 lb. jumbo raw shrimp, shelled/
deveined (weight after peeling)
2 cloves garlic, crushed
kosher salt & pepper
3 T. (*Kansas city style BBQ sauce)
8 long wooden skewers

Soak skewers in water at least 20
minutes before using to prevent
burning. Combine shrimp with
crushed garlic & season with salt
& pepper. * Lightly oil grill to medium
heat. When grill is hot, add shrimp
& grill on both sides 6-8 minutes
total cooking time until shrimp is
opaque & cooked through. Brush
on sauce during last minute of cooking.
Eat immediately. Serves 4

*Kansas City-Style BBQ sauce:
1 1/3 C. tomato sauce
1/3 C. tomato paste
1/3 C. honey
1/2 C. + 3 T. red wine vinegar
1/4 C. molasses (unsulfered)
2 tsp. hickory liquid smoke
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. ground cinnamon
1/8 tsp. chili powder

In large saucepan combine all
ingredients & simmer over Low
heat 25 minutes, stirring
occasionally. Let cool & store in
refrigerator until ready to use.
Makes 2 C. + 2 T.

(recipe: skinnytaste.com)


Tangy Key Lime Pie

1 C. graham cracker crumbs
3 T. butter, melted (salted)
2 T. brown sugar
1/2 tsp. lime zest

2 large egg yolks
1 (14 oz) can sweetened condensed
1/2 C. fresh lime juice (about 5 limes)
2 T. fresh lemon juice (about 1 1/2

PLACE IN CROCKPOT (not batter):
1 C. warm water

Garnish: whipped cream
for topping, if desired

a 6 qt crockpot
and a 1.5 qt. casserole dish
(like Pyrex or Corningware)

Spray casserole dish with
nonstick cooking spray.
Mix cracker crumbs with butter,
brown sugar & lime zest.  press
crust mixture into bottom of
dish. In large mixing bowl whip
egg yolks, cond. milk, lime juice &
lemon juice with elec. mixer
until frothy; pour evenly on top
of cracker crumbs in dish.
Gently lower casserole dish
into crockpot (on top of warm
water), being careful to not
slosh water into dish. Cover
crockpot & cook on High 2-3
hours or until no longer shiny
on edges & center is set*
Remove casserole dish &
refrigerate at least 4 hours
or overnight before serving.
Serve with whipped cream,
if desired. Serves 6

*you can poke it with your finger;
if set, you shouldn’t get any
filling on your finger

(recipe: crockpot365.blogspot.com)


Cucumber/Tomato/Mint Salad

couple cucumbers, peeled/diced
couple tomatoes, chopped
1/2 onion, diced
Feta cheese (optional)
crushed garlic (optional)
sea salt
black pepper (to taste)
olive oil, to taste
fresh lemon juice, to taste*
dried mint, few generous pinches;
more, if fresh

Toss all ingredients together in
a salad bowl. Best eaten when fresh,
but keeps for a day or so in fridge.

*or raw apple cider, coconut vinegar,
or Kombucha)

recipe: gnowfglins.com


Baked Onion Rings

1 yellow onion – ends trimmed,
peeled & cut into 1/2 inch slices
2 eggs
2 T. milk
3 C. panko bread crumbs
1/2 C. flour
salt & pepper, to taste

Preheat oven 450 degrees F.
Separate onion slices into individual
Whisk eggs & milk in a bowl until
thoroughly combined. Place panko
crumbs in a separate bowl. Place
onion rings in large ziplock bag. Add
flour, salt & pepper; seal bag & shake
until rings are well coated. Drop
flour-coated rings into egg/milk
mixture a few at a time, & toss
lightly with tongs until coated. Place
rings into panko crumbs & gently
shake bowl to toss crumbs with
onion rings until rings are coated.
Transfer coated rings to a large
baking sheet. Spray rings lightly
with nonstick spray. Bake until
rings are tender & crumbs are
lightly golden, 12-15 minutes.

(recipe: Kris-justapinch.com)


Spinach-stuffed Tomatoes

1 (12 oz) pkg. Stouffer’s Spinach
souffle, defrosted*
accordg to pkg. directions
8 medium tomatoes
1/2 C. (2 oz) shredded Parmesan,
Cheddar or Swiss cheese

Preheat oven 350 degrees F.
Cut 1/2″ slice from top of each tomato;
scoop out pulp, leaving shell intact. Fill
each tomato with spinach souffle;
sprinkle cheese over top. Place in shallow
baking dish. Bake 25 minutes. Makes 4

*Defrost souffle in microwave on
medium power 6-7 minutes.

(recipe: Rhonda G-Mary’s Recipe Exchange)

No Bake Strawberry Icebox Cake
(overnight recipe)

12 oz. cream cheese, softened
4 C. heavy cream, divided
2 T. lemon juice
1/3 C. sugar
4 C. diced fresh strawberries
(15 oz) box ‘Nilla Wafer cookies
1/3 C. powdered sugar
1/2 tsp. vanilla
1 drop red food coloring (optional)

Cream together cream cheese, sugar &
lemon juice until soft & fluffy. Add 3 C.
heavy cream & beat on medium speed
with elec. mixer until thickened & fluffy;
gently fold in strawberries. Place a single
layer of ‘nilla wafers in a 9 X 13 pan; top
with 1/3 cream mixture – repeat layers
two more times. Combine remaining
cup of heavy cream, powdered sugar,
vanilla & food coloring (if using). Beat
on medium-high until thickened; spread
over cake. Cover & refrigerate overnight.
Top with additional strawberries & serve.


Ribs are in the crockpot, just had a tasty meatloaf/Cheddar cheesesandwich for my brunch (LOVE leftover meatloaf for sandwiches!)
It’s almost 80 degrees out now -sun brightly shining; maybe I’ll take my knitting outside today, just to
enjoy the lovely weather! On our drive yesterday I was observing the gas prices: on average, $3.81/9 – not
bad! I’m really glad they DIDN’T
raise the prices for the holiday weekend!

Enjoy your day and remember to
YOURSELF (and someone else, if you can!);



PS: In my perusings today I found a
very interesting KNITTING site:


They go from teaching beginning knitting
using videos, to more advanced stitches/
techniques! I found a very nice pattern
for the border of my (soon to be knit)
shawl, AND a new-to-me technique for
loosely binding off stitches (to the non-
knitter, it means how to finish your
project and take off the stitches at the
end. Her technique helps you to NOT
have tight stitches at the end; I have
tried many times to loosely knit/bind
off only to have the stitches be a little
tight – her method gives me HOPE!)


There are Days and then . . .

there are the SUPER SCREW-UP Days! Yep, that’s me, today. To preface this one: you know that I’m the editor of my special needs group’s newsletter (comes out every 2 months). USUALLY it goes together quickly, prints up just fine, etc. . . but today-UGH! First off, I wanted to feature a photo of my group and other special needs kids after a fund-raiser basketball game; I did not have the photo, a friend had it on their cell phone. I emailed/texted/emailed again asking for said photo for the front page of the newsletter WHICH SHOULD HAVE BEEN MAILED OUT YESTERDAY! Finally, husband got a great idea and went to the other group’s website; behold! there was the photo I needed! (Mind you – I checked that site two days ago and it wasn’t there but . . . it just goes with the kind of day I’m having today, right?) Here’s the photo of the players:


Kind of hard to see everyone, but I was just glad we got the photo – FINALLY! Along with that ‘fun’, I began printing the other two pages ahead of time (while waiting on the photo) – that’s 40 copies of pages 3-4. When I finally got the photo, entered it into the page and began printing WITHOUT remembering to check the settings! Ended up with about 15 copies of EACH PAGE, separately! Yes, 15 copies of page 1, 15 copies of pg. 2 – etc. That meant that I had to go back and re-enter the copies, in order, printing the OPPOSITE page for each goofed up copy! UGH! To add to that my printer somehow thought I put in the wrong sized paper and gave me a nice notice to check the paper size! DOUBLE UGH!  I finally decided that I’m just going to the group tonight and tell them that their newsletters will be IN THE MAIL within the week – enough said! It’s making me crazy and I really don’t need to start out the day CRAZY!

Last night was another Knit/Crochet night and we were SUPER crowded! Another ladies group of about 9 people decided to take up a huge table in our section and two college kids grabbed another before I could put up all the signs. We were coming out the windows – grabbing extra chairs and putting up members wherever we could cram them! 19 people in our group/two new ladies – a good night! Two of the members brought MORE yarn, I brought a bunch of miscellaneous stuff (needles/hooks/booklets, etc.) and it was all gone except a few small things I brought – YAY! I’m just glad that my friend’s belongings are finding new homes and will be used instead of her family just throwing them out.

I tried a recipe yesterday that was on Facebook: Breakfast Casserole. Sounded good & easy – easy it was, good it wasn’t! It was made of eggs, chopped up ham (I still had leftovers), shredded Cheddar cheese, milk, a tube of Flaky Grands biscuits, salt/pepper, I added Worcestershire sauce & chopped onions. It didn’t cook right! I put it in the oven and told husband when to take it out  because I had to leave. He followed instructions and when he had plated his, took a big old bite of RAW DOUGH – UGH! When I got home I reheated it in the microwave and ate some – wasn’t the best flavor, it was OK – will NOT be making that recipe again! A lesson in: Great ingredients don’t necessarily make a great recipe!



2 lb frozen peaches
1 box yellow cake mix

1 can(s) diet 7up or sprite

Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick spray.
Spread frozen peaches pan; sprinkle dry
cake mix over peaches.Pour 7up over cake mix.
Cover with foil & bake 20 minutes.Uncover &
bake for 40 minutes.

This is a Weight Watcher recipe. You can use any
frozen fruit and any lemon lime diet soda.
4 pts. per serving

(recipe: Facebook)
1950’s Salisbury Steak

1 lb. lean ground beef
1 C. seasoned bread crumbs
1 tsp. salt
1 tsp. pepper
1 egg
1 C. diced onion (optional)
1 (14 oz) can beef broth
1 (4 oz) can sliced mushrooms, drained
2 T. cornstarch
2 T. water
1 packet beef gravy mix (or 1 jar/can
brown gravy)

Mix first 5 ingredients together & shape
into patties about 3/4″ thick. Cook patties
in a skillet, turning once to brown. Remove
from skillet & place in crockpot. Add onion,
mushrooms & beef broth to skillet, heat to
boiling. Mix water & cornstarch together to
make a paste then add to boiling mixture with
a wire whisk; whisk until gravy begins to thicken.
Add gravy mix (or can gravy) to skillet (plus water
required on packet). Bring to a boil then pour
over patties in crockpot. Cook 3 hours on Low.

Oven recipe:
place patties in a large casserole dish, follow
instructions for gravy. Bake in oven 350 degrees
F. for 30 minutes. Serve with mashed potatoes.
Makes 4-6 servings.

(recipe: momswithcrockpots.com)

Creamy Spring Gnocci

1 (16 oz) box potato gnocchi
1 1/2 C. asparagus, chopped into 1″
1/2 c. frozen green peas
1 C. cooked ham, diced
4 cloves garlic, minced
2 tsp. olive oil
2 oz. cream cheese
3/4 C. Half & Half
salt & pepper, to taste

In large skillet heat olive oil over medium
heat. Add garlic & ham; saute until ham
starts to brown. Add cream cheese &
Half & Half, stirring to melt & combine.
Bring a large pot of salted water to boil.
Add gnocchi; after 1 minute, add asparagus
& peas. Once gnocchi are floating, (about
2-3 minutes), drain & add to skillet. Toss
to coat; season with salt & pepper. Bring
to a simmer & cook a few minutes until
sauce thickens. Serves 4

(recipe: dinnersdishesanddesserts.com)


Hawaiian Scrambled Eggs

6 eggs
kosher or coarse salt
freshly ground black pepper
3/4 C. cooked, diced ham (about 4 oz)
1/2 C. diced pineapple
1/2 C. diced tomatoes
2 tsp. unsalted butter
1/2 C. shredded Cheddar cheese

Crack eggs into a bowl; season with
salt & pepper; blend well with a fork
or whisk. Whisk in ham, pineapple &
tomatoes. Spray a medium skillet with
nonstick spray. Melt butter in pan over
medium-high heat. Pour in egg mixture
& allow to cook until bottom starts to
set slightly, about 1 minute. Using a
spatula or wooden spoon, keep
scraping bottom of skillet, pausing
for 20 seconds or so after each few pushes
to let eggs set again. Break apart any large
pieces & keep moving eggs around so that
the runny parts are touching the skillet.
Just before eggs are done, sprinkle
cheese over top & cover with lid until
cheese melts & eggs finish cooking.
Remove from heat; scoop onto plates.

(recipe: cupcakesandkalechips.com)


1 (16.5 oz) tube refrigerated sugar cookie dough
1 (20 oz.) can apple pie filling
1/4 cup granulated sugar
4 tsp. ground cinnamon

Preheat oven 350 degrees F.
Press 2/3 cookie dough into bottom of 8×8
or 9×9 baking pan. Mix together sugar &
cinnamon & sprinkle 2/3rds of cinnamon
sugar mixture over dough.Spread pie filling
over cookie base. Take small amounts of
remaining cookie dough, flatten slightly &
place over pie filling. (It will not cover the
pie filling completely). Sprinkle top dough
with the remaining cinnamon sugar mixture.
Bake approx. 35-40 minutes. Allow to cool,
then cut into squares.

(recipe: Facebook)

Pasta Slaw

1 (7 oz) pkg. salad macaroni pasta
(not elbow) – sometimes called:
ditalini pasta
1 head cabbage, shredded
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 green bell pepper, finely chopped
1 medium carrot, shredded


1 1/3 C. mayonnaise
1/3 C. sugar
1/4 C. apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper

Cook pasta, drain, rinse & place in large
bowl. Combine remaining ingredients &
refrigerate. Blend all dressing ingredients
& pour over salad. Mix thoroughly &
refrigerate until ready to serve.

(recipe: Shelene-justapinch.com)

Cider-glazed Stuffed Chicken

1 (6 oz) box stuffing mix for chicken
2 C. apple cider, divided
1/4 C. butter, divided
1 stalk celery, minced
2 apples*, peeled/chopped & divided
6 small boneless skinless chicken breasts
pounded to 1/4 in thickness
1/4 tsp. paprika
3 T. brown sugar

Preheat oven 350 degrees F.
Combine stuffing mix, 1 1/2 C. cider &
1 T. butter in microwaveable bowl; cover
with waxed paper. Microwave on High
5-6 minutes or until heated through. Fluff
with fork; add celery & half of apples; mix
lightly. Place chicken, top-sides down, on
cutting board; spread with stuffing. Roll up,
starting at one short end of each breast. Place,
seam-sides down, in 9 X 13 baking dish sprayed with nonstick spray. Melt 1 T. butter; mix with paprika & brush onto chicken. Bake 40 minutes or until chicken is done (165 degrees F.) Transfer chicken to platter; cover to keep warm. Melt 1 T. remaining butter in medium skillet on medium-high heat. Add sugar, remaining cider & apples; cook 5-6 minutes or until thickened, stirring
frequently. Remove from heat; stir in
remaining butter until melted & pour over chicken.
Serves 6

* Can substitute fresh pears for apples

(recipe: Kraft foods)

Taco Casserole

1 (7 oz) bad Nacho Cheese Doritos, crushed
1 lb. hamburger, cooked & drained
1 pkg. taco seasoning, mixed accrdg to pkg.
1 (8 oz) pkg. shredded Cheddar cheese
1 (8 oz) pkg. shredded Mozzarella cheese
shredded lettuce
sliced tomato

Preheat oven 350 degrees F.
Layer ingredients in 9 X 13 baking pan
sprayed with nonstick spray. In this order:
crushed chips, meat (with seasoning), 2/3
of cheese, lettuce tomato & remaining
cheese. Bake 15 minutes.

(recipe: Facebook)
Healthy Banana Bread

2 C. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 C. sugar free applesauce
3/4 C. honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F
Lightly grease a 9×5 inch loaf pan.In a large
bowl, combine flour, baking soda and salt. In
a separate bowl, mix together applesauce
and honey. Stir in eggs and mashed bananas
until well blended. Stir banana mixture into
flour mixture; stir just to moisten. Pour
batter into prepared loaf pan. Bake
60 to 65 minutes, until a toothpick inserted
into center of the loaf comes out clean. Let
bread cool in pan for 10 minutes, then
turn out onto a wire rack.

(recipe: Facebook)

Baked Asparagus with Parmesan

1 lb. asparagus
2 T. olive oil
salt & black pepper, to taste
1/2 C. loosely packed grated Parmesan

Preheat oven 400 degrees F.
Break off woody ends of asparagus. Arrange
spears on foil-lined baking sheet & coat with
olive oil. Sprinkle with salt, pepper & Parmesan.
Bake about 8-10 minutes, until cheese begins
to grown. Serves 2-4 as a side dish.

(recipe: Rhonda G.- Marys Recipe Exchange)

Guacamole Dip

4 avocados, soft
1/2 medium onion, diced
1 small tomato, diced
juice of 1 lemon
1 tsp. garlic salt

Peel & core avocados; mash
pulp. Mix in onion, lemon juice
& garlic salt. Serve with tortilla

(recipe: Rhonda G-Marys
Recipe Exchange)

Chocolate Eclair Cake

1 C. water
1/2 C. butter
1 C. flour
4 large eggs
1 (8 oz) pkg. cream cheese, softened
1 (5.1 oz) large box vanilla instant pudding mix
3 C. milk
1 (8 oz) container Cool Whip*
chocolate syrup

Preheat oven 400 degrees F.
Lightly grease a 9 X 13 glass baking pan.

Eclair Crust:

In medium saucepan, melt butter in water &
bring to boil; remove from heat. Stir in flour.
Mix in one egg at a time, mixing completely
before adding another egg. Spread mixture into
pan, covering the bottom & sides evenly.
NOTE: If sides of your pan are too greased, you
won’t be able to get the mixture to stay up the
sides, make sure to LIGHTLY grease. Bake 30-40
minutes until golden brown. You might want to
check it, you don’t want to over-brown it. Remove
from oven & let cool (don’t touch or push bubbles


Whip cream cheese in a medium bowl. In separate
bowl, make vanilla pudding. Make sure pudding is
thick before mixing in with cream cheese. Slowly
add pudding to cream cheese, mixing until there are
no lumps. Let cool in fridge. When crust is completely
cooled, pour filling in. Top with layer of Cool Whip
however thick you want it. Drizzle chocolate syrup
over Cool Whip & serve.

*You won’t use the entire tub of Cool Whip

(recipe: Facebook)


Gas prices are staying pretty much the same: $3.74/9 (down 5 cents a gallon).

The weather today is nice, a little gray and rain is expected, we had a pretty big, VERY QUICK thunderstorm last night with lots of high winds but it quickly came and quickly went in about 10 minutes, so that was OK. It’s 55 degrees F. out and not expected to get much warmer or sunnier for the rest of the week. Oh well, it’s better than snow!

Have a GREAT day – I’m going to go back and try to conquer that newsletter!



It’s going to be a GOOD Day!


The CROCUS are in bloom! YAY!

If you didn’t know by now, Spring is my all-time FAVORITE time of year – I love watching for the first shoots of the crocus and hyacinth to pop out of the ground, look for the first robins, hear bird songs again – love it all! It’s a little chilly right now (37 degrees F.) but a wee bit sunny, too, which lifts my spirits.

Had a good time at last night’s Knit/Crochet & Yarn Swap night – I took a  large bag filled with mostly worsted weight yarns and several knit bags (I have WAY too many of those!) and came home with new yarns; about 1/3 of the amount of yarns taken – the ones I brought home were baby or sport weight yarns and little bits & pieces, just perfect for baby hats! Most knitters don’t want little bits of yarn – they want the whole skeins to make projects like gloves, scarves, cowls, sweaters, etc. I love the little bits as they are just what I use when making the baby hats. I came away with some really bright yellow (YAY!), a really nice, rich warm cocoa brown and another really nice cream (those will make some really nice looking boy baby hats), some pretty medium pinks, some nice blues and a few skeins of sage green – I’m happy! This was our second Yarn Swap and I truly think we had a lot more yarn THIS time than the first! This idea is a ‘keeper’ – we’ll probably do it again in 3-4, or maybe 6 months (giving them enough time to accumulate more that they don’t need or want!).

With the fun of the evening we were also saddened to learn that one of our ladies (age 70) had passed away 2 days ago. One of the managers of Panera came over with a written message for me from her son; he had called to let the group know AND to say that he wanted to donate all of her knitting materials to us – how kind. When I saw the obituary in last night’s paper, it states that there will be a family time from 5-7 p.m. tonight (no service or funeral), so I’m going to go right at 5 to have enough time to also be able to pick up the one guy who rides with me to special needs group. She will be missed – she only came sporadically but I got to know her a little and really enjoyed her quirky sense of humor. She first came telling me she used to knit many, many years ago and was afraid she wouldn’t be able to remember how to do it. She brought an afghan she’s started long ago (very complicated pattern and it was HUGE!). I’m NOT a knitting teacher, but by looking over her pattern and finally grasping the ‘gist’ of it, I was able to get her back on track. (She kept losing her place in the pattern then having to rip out row after row – and these were really LONG rows!). I told her about ‘stitch counters’ (little circles of plastic that you put on your needle to mark spots in the row) – she had a ton of them in her bag, so we got started breaking her row patterns down to small groups of the same stitches. I was so proud of her (and I think she was proud of herself, too) that after that she was able to sail along knitting happily, having regained her sense of self worth as well as her sense of her ability to knit! Yes, she will be missed greatly.


Mocha Muffins

2 C. flour
3/4 C. plus 1 T. sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 C. milk
2 T. plus 1/2 tsp. instant coffee granules,
1/2 C. butter, melted
1 egg, beaten
1 1/2 tsp. vanilla, divided
1 C. mini semi-sweet chocolate chips,
1/2 C. cream cheese, softened

Preheat oven 375 degrees F.
Whisk together flour, sugar, baking powder,
cinnamon & salt in large bowl. In small bowl,
stir milk & 2 T. coffee granules until coffee is
dissolved. Add butter, egg & vanilla; mix well.
Stir into dry ingredients just until moistened.
Fold in 3/4 C. chocolate chips. Fill greased or
paper-lined muffin cups 2/3rds full. Bake 17-20
minutes for regular muffins or 13-15 minutes for
mini muffins. Cool 5 minutes before removing
from pans to wire racks.
In food processor or blender, combine cream
cheese & remaining vanilla, coffee granules &
mini chocolate chips. Cover & process until well
blended. Refrigerate spread until serving time.
Serve spread on the side. Makes 16 regular or 36
mini muffins.

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Beef & Tater Tot Casserole

1 lb. ground beef
1 can Ro*Tel
1 (16 oz) pkg. frozen Tater Tots
1 can cream of chicken soup
1 small onion, diced
2 C. Cheddar cheese, shredded

Brown beef & onions in skillet; add
Ro*Tel.  Spray insides of crockpot
with nonstick spray. Pour beef &
onion mixture on bottom of crockpot.
Mix in chicken soup. Pour tater tots
over top & cook 2-3 hours on Low.
One half hour before serving, add
shredded cheese, cover & let cheese

(recipe: tammileetips.com)

Balsamic Glazed Carrots

1 (2 lb.) pkg. baby carrots
1 T. olive oil
salt & pepper
1 T. balsamic vinegar
1 T. brown sugar

Preheat oven 425 degrees F.
Lay out carrots evenly on a large
cookie sheet; drizzle olive oil over
carrots, then stir them around so
that they all get a bit of oil on them.
Sprinkle tops with salt & pepper. Roast
in oven 25 minutes, or until fork tender.
In a small bowl mix balsamic vinegar &
brown sugar; drizzle over carrots &
return to oven 5 minutes. Adjust
salt & pepper to your liking.
Serves 6-8

(recipe: jamiecooksitup.net)

Skillet Lasagna

2 cloves garlic, finely chopped
1/4 C. onion, chopped
1 lb Italian sausage
2 eggs
1 1/4 C. cottage cheese
3/4 tsp. Italian seasoning
salt & pepper
1 C. Parmesan cheese, divided
1 (14.5 oz) can Italian stewed tomatoes
1 1/2 jars (24 oz, ea) Prego spaghetti sauce
1 (9 oz) pkg. Oven Ready lasagna noodles
2 C. mozzarella cheese, grated

Heat large, deep skillet over medium-high heat.
Add sausage, garlic & onion; cook until sausage is
browned & onion/garlic are tender; drain grease.
In medium bowl whisk 2 eggs; add cottage cheese,
Italian seasoning, grated Parmesan & salt/pepper;
stir to combine. Pour 1 1/2 jars spaghetti sauce &
stewed tomatoes into skillet; stir. Pour 2/3 of sauce
into a separate container; set aside (leaving 1/3 of
sauce in skillet). Layer half of lasagna noodles over
sauce in skillet, break  a few pieces, if needed. Cover
noodles with half cottage cheese mixture; pour 1/3
of reserved sauce over cheese mixture then layer
rest of noodles over top. Add rest of cottage cheese
mixture and rest of sauce. Bring mixture to simmer
over medium-high heat then cover & let simmer about
15 minutes or until noodles are tender & cheese
mixture is melted. (Make sure to not cook at too high
a temperature – you don’t want the bottom to burn).
Turn on oven broiler, uncover skillet & sprinkle 2 C.
mozzarella cheese & 1/2 C. Parm. cheese on top. (Make
sure your skillet is “OVEN SAFE” – if it is not, cover it
with the lid & let cheese melt on stove top. (IF it is
oven safe, place under broiler until cheese broils –
3-4 minutes. remove from pan and let set a few
minutes. Serves 10

(recipe: jamiecooksitup.net)

Watergate Salad

1 (20 oz) can crushed pineapple in
juice, undrained
1 (3.4 oz) pkg. (Jello) pistachio
instant pudding mix
1 C. miniature marshmallows
1/2 c. chopped pecans
1 1/2 C. Cool Whip, thawed

Combine first 4 ingredients in large
bowl; stir in Cool Whip. Refrigerate
1 hour. Serves 8, about 1/2 C. each

(recipe: Kraft foods)

Shrimp Scampi

1/3 C. margarine
1/4 C. chopped onion
1 (2 oz) jar diced pimientos,
2 cloves garlic, minced
1 T. lemon juice
1/2 tsp. dill weed
1 lb. medium (31/35 count)
shrimp, peeled & deveined

Preheat oven 400 degrees F.
Place margarine in 8 x 8 baking
dish & melt in oven. Add onion,
pimientos, garlic, lemon juice &
dill; stir together. Add shrimp;
toss to coat. Bake, uncovered,
15 minutes or just until shrimp
turn pink. Serves 4, about 8
shrimp each)

Serving note: serve with cooked
linguine, if desired. Cook pasta
while shrimp bakes.

(recipe: readyseteat.com)

Apple Pork Tenderloin Recipe

2 lb. pork tenderloin
8-10 medium to large potatoes,
peeled & cubed
1/2 lb. baby carrots
1 (21 oz) can apple pie filling
4 T. flour (for gravy – optional)

Spray insides of crockpot with nonstick
spray. Place potatoes & potatoes in bottom
of crockpot; place tenderloin on top. Add
pie filling on top. Cover & cook on High
5-6 hours. Place contents of crockpot into
large bowl. If you want gravy, add flour
to liquid juices at bottom of crockpot;
whisk flour well until blended & serve
with tenderloin & veggies.

(recipe: fromvalskitchen.com)

Warm Canadian Bacon Bites

1 (3.5 oz) pkg. (Hormel) Pizza-style Canadian
bacon, chopped
1 C. shredded Swiss cheese
1 tomato, chopped
1/2 C. chopped onion
3/4 C. mayonnaise
1 tsp. dried basil
2 (12 oz,ea) pkg. refrigerated buttermilk
flaky biscuits

Preheat oven 350 degrees F.
In medium bowl, combine Canadian bacon,
cheese, tomato, onion, mayonnaise & basil.
Cut each biscuit in half. Place biscuit halves
into greased muffin cups, pressing gently to
fit cups. Spoon 1 T. filling into each cup.
Bake 20-25 minutes; serve warm.
Makes 40 appetizers.

(recipe: Hormel foods)

No-Bake Peanut Butter Eclair Cake

18 chocolate graham crackers

1 (3.5 oz) box vanilla instant pudding mix
1 C. milk
1/2 C. creamy peanut butter
1 (8 oz) tub Cool Whip, thawed
16 Reese’s Peanut butter cups
2 oz. unsweetened chocolate
3 T. unsalted butter
1 T. corn syrup
1 1/2 C. powdered sugar
3 T. milk

In large mixing bowl, beat pudding mix with
milk until there are no lumps. Beat in peanut
butter until smooth; fold in Cool Whip, set
In 9″ square baking pan, layer 6 grahams; top
with half of pudding mix. Top with 6 more crackers
& all peanut butter cups. Top with remaining
pudding mixture; finish by topping with remaining
6 graham crackers.
Heat unsweetened chocolate with butter & corn
syrup on medium heat in small saucepan; whisk
until smooth. Remove from heat & whisk in powdered
sugar & milk. Frost top of graham cracker layer &
refrigerate 4 hours or overnight. Serves 8

(recipe: www.shugarysweets.com)


I was just going through my files and realized I have a TON of great recipes for you. Hopefully I’ll be able to post more frequently just to be able to share these – some would be perfect for Easter dinner. Right now I’m not in the “Easter Dinner” mode – I’m finding every year I almost dread the cooking simply because very early that morning I will be in our church kitchen helping with the 8:45 a.m. Easter Breakfast, quickly followed by me running to the choir room to briefly practice, then go out & sing for the Easter Service, with the choir. After the church service, I’m certainly NOT thinking about what to cook that evening! Yes, I know that some grocery stores offer all-cooked dinners to pick up, not sure if I’m ready for that yet. We’ll see, as time goes on, what transpires at my house. Have YOU started planning/shopping for that yet? I’m sure it will be a small dinner here, just my family & grandson, total: 6 people, so dinner shouldn’t be that difficult. I ‘might’ ask oldest son, the chef, if he’ll prepare his super-tasty cauliflower casserole – we’ll see. Just spotted the dessert I posted above: “Watergate Salad” – might make that one for a side dessert. To quote a family statement from my past: “All things in due time.”

Have a great day – hope you’re area is starting to look more Spring-like every day!

Big hugs;