Lots ‘o Appetizers!

Sausage & Cheddar Deviled Eggs

6 large eggs
1/2 lb. bulk sausage
1/4 C. shredded sharp Cheddar
cheese (plus additional for garnish)
1 tsp. Honey Dijon mustard
1/2 C. mayonnaise
paprika – garnish

Place eggs in a saucepan – fill with
water to cover eggs – bring to a boil
then reduce heat & cook eggs 15
minutes. *Drain under cold water &
let eggs cool completely before
removing shells. Peel shells from
eggs & cut eggs in half, lengthwise –
scoop out yolks into a large bowl.
Place egg white halves on a plate.

*While eggs are cooking, cook sausage
in a large skillet, crumble & cook until
no longer pink; drain.

With egg yolks in bowl mash yolks,
mayo, mustard, Cheddar cheese & 1/2
C. cooked sausage – mix until combined
& desired texture is reached. Spoon
mixture into egg white halves. Garnish
with more Cheddar cheese & paprika.
Serves 12

(recipe: ourtableforseven.com)
Buffalo Shrimp Dip

11-14 oz. raw shrimp-cleaned/peeled/
thawed if frozen -chopped into small
1/2 C. diced onion
2 jalapeno peppers, seeded/stems
1 C. fresh spinach, chopped
1/2 – 1 tsp. oil or butter for sauteing
4 oz. cream cheese, softened
1/4 C. beer (plus extra 1/2 C. , as
1 T. melted butter
3 T. hot sauce (extra, to your taste)
3 oz. grated Pepper Jack cheese
2 oz. grated sharp Cheddar cheese

garnish-chopped spinach & red pepper

Crackers, for dipping
In skillet over medium-high heat add a
little oil & saute onion & jalapenos. Add
chopped spinach (or add at end to insure
it stays bright green). Add shrimp & cook
1-3 minutes until opaque. Add cream cheese
& beer – stir to combine, reducing heat to
medium. Add butter, hot sauce & grated
cheeses – stir well until hot & melted, adding
extra beer as desired to thin sauce. Pour into
a serving bowl & garnish with chopped spinach
& red pepper flakes (if desired). (You can also
add a drizzle of hot sauce on top, if desired).
Serves 10

(recipe: peasandcrayons.com)

Baked Brie w/Maple-glazed

1 (8 oz) wheel of Brie cheese
1/2 C. walnuts
2 T. maple syrup
dash salt
dash pepper

assorted crackers, apple
slices or hunks of baguette
Preheat oven 350 degrees F.
Place Brie on a baking sheet lined
with foil – bake 15 minutes.
NOTE: once Brie has baked for 10 minutes:
To a small skillet add: walnuts, maple syrup,
salt/pepper & cook over medium heat, stirring
frequently until syrup has evaporated. Allow
Brie to cool a few minutes then transfer to
a serving dish & spoon glazed walnuts on top.
Serve immediately with assorted crackers &

(recipe: lydioutloud.com)
Mexican Won ton Appetizers

1/2 lb. Italian turkey sausage
1/2 lb. ground turkey
2 cloves garlic, minced
1 tsp. ground cumin
1 1/2 C. shredded Jalapeno cheese
3/4 C. thick/chunky salsa
48 won ton wrappers*
In large skillet crumble sausage &
ground turkey; cook on Medium-high
heat 10 minutes until no longer pink,
stirring frequently; drain. Add garlic,
cumin – cook & stir 2 minutes. Add cheese
& salsa; cook 2-3 minutes until cheese is
melted & mixture is well blended, stirring
frequently. Cool slightly.
Preheat oven 375 degrees F.
Cover baking sheets with foil & spray with
nonstick cooking spray. Place 8 won ton
wrappers in a single layer on a work surface.
Spoon 2 level teaspoons filling onto center
of each wrapper. Brush edges of wrappers
with water & fold diagonally in half (making
a triangle). Firmly press edges together to
seal & place on prepared sheets. Spray
tops lightly with additional cooking spray &
repeat with remaining wrappers & filling.
Bake 12-15 minutes until crisp & golden
brown, turning after 7 minutes. Place on
paper towels to drain. Serves 24

* you can usually find won ton wrappers in
the vegetable section (usually refrigerated)
in the grocery store

(recipe: kraftrecipes.com)
Mini Loaded Tater Tot Appetizers

half of a (32 oz) pkg. Ore-Ida Tater
Tots  (about 48 tots)
3/4 C. shredded Cheddar cheese
1/2 C. sour cream
4 slices bacon; cooked/crumbled
2 green onions, sliced

Preheat oven 450 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray & place
2 tater tots in each tin. Place
muffin pan on bottom oven rack
& bake 10 minutes. Spray the
bottom of a shot glass (or other
small glass*) with nonstick cooking
spray & press tater tots (using a
twisting motion) to make potato
cups. Return to oven & bake 15
minutes longer until deep golden
brown. Add cheese to cups; bake
1 minutes until cheese is melted.
Transfer to a serving platter &
fill cups with remaining ingredients.
Serves 12

*You can also use the back of a large
metal spoon

Serving tip: Spoon sour cream into
a small ziplock plastic bag; snip off
one bottom corner of bag & use to
pipe sour cream into potato cups
before topping with bacon & green

(recipe: kraftrecipes.com)

Woke up to some snow on the ground
today and temps in the 20’s – WHERE did
THAT come from? I thought they said it
was supposed to be in the 40/50’s this
weekend! Surprise!!!

Slow, quiet weekend – hope you’re in
good health and RELAXING!



(more appetizers following –
probably tomorrow!)


FINALLY – a quiet day!


It’s been a ‘rough’ week – lots of driving/drama/sickness/stress – SO glad it’s finally my day of REST! (OR, hopefully it WILL be!). Early in the week oldest son & his girlfriend went to California for a company training – they got back last night. While they were there & he was in the training class, she went out shopping & stopped for ice cream. As she was turning into the hotel lot a guy (speeding) ran a red light & plowed into her passenger side. (She’s OK – just bruised – thank HEAVENS! Remember she’s also about 4 months pregnant-baby is fine). Son just happened to be on a break and looked out the hotel windows to see the drama: ambulance, fire truck, cop cars, etc. and saw what looked like their rental car – it was. Imagine the fright! Anyway, they went to the hospital, guy who hit her admitted he ran the light – car is totaled but they are fine – now. What a scare!

Monday night middle son came home from visiting a friend – went to bed & woke up during night throwing up violently – he’s OK, now, think it might have been food poisoning.

Lots of driving/picking up grandson & taking to football practice; my special needs group on Weds., more driving Thurs. & Friday – SO GLAD IT’S MY ‘DAY OFF’ NOW! Tomorrow is another football game of grandsons, so that means go to church, come home & grab a bite/ change clothes, rush to game, come  home/change clothes – choir practice starts at 4:45! Then it’s evening church 6-7 p.m. – THEN I get to rest again and then the week starts all over! Not sure, just yet, what my grandson/driving schedule is for the coming week – hopefully it will be LIGHT!


2-Minute Coffe Cake in a Mug

1 T. butter
2 T. sugar
2 T. applesauce
few drops vanilla
1/4 C. flour
1/8 tsp. baking powder
pinch salt
1 T. butter
2 T. flour
1 T. brown sugar
1/8 tsp. cinnamon

In a mug soften 1 T. butter in
microwave, about 5 seconds (you
don’t want it melted, just soft) Stir
in 2 T. sugar; mix well. Stir in apple-
sauce, vanilla, flour, baking powder,
pinch salt – stir until just combined.
(Use back of a spoon to smooth it
out in the bottom of mug). In separate
small bowl combine 1 T. butter, 2 T.
flour, 1 T. brown sugar & 1/4 tsp.
cinnamon. Use your fingers to pinch
butter & mix with other ingredients.
When it starts to look like lumpy
sand and all ingredients combined,
pour on top of batter in mug. Micro-
wave 50-80 seconds, depending on
your microwave. It should look
barely set on top (cook 50 seconds
& then in 10-second intervals) Eat
while still warm.

(recipe: heatherlikesfood.com)

Zucchini Tots

4 medium sized zucchini
3/4 C. bread crumbs
3/4 C. Cheddar cheese, shredded
2 eggs
1 T. garlic powder
1 tsp. pepper

Preheat oven 400 degrees F.
Grate zucchini into a bowl & salt
generously – let stand 20  minutes so
salt can draw out moisture. Pour
zucchini onto a clean dish towel &
wring it out over the sink. Place
zucchini back in bowl; add bread
crumbs, cheese, eggs, garlic powder
& pepper – mix until well blended.
Spray a baking sheet with nonstick
spray. Using a tablespoon, scoop
out a tablespoon of mixture, roll
it into a ‘tot’; place on baking
sheet & repeat for rest of mixture.
Bake 20-25 minutes until tots are
crunchy. Serves 5-6

(recipe: buzzfeed.com)

Baked Pork Chops & Fried Rice

1 1/2 C. uncooked rice
3 eggs, beaten
4 thin-cut pork chops (bones
3 T. flour
1/2 large onion cut into wedges
1 1/2 medium tomatoes, cut
into wedges
3/4 to 1 C. shredded mozzarella
2 T. grated Parmesan cheese (optional)

1/2 C. plus 3 T. ketchup
1/2 C. plus 1 T. beef broth
2 1/2 T. sugar
2 T. soy sauce
1 T. Worcestershire sauce
1 tsp. tomato paste

Cook rice  – once cooked, let cool at
room temp. at least 1 1/2 hours.

Preheat oven 425 degrees F.
In medium bowl combine all sauce
ingredients – mix well. In large pan
over medium heat, heat 1 T. vegetable
oil. Pour in 1/2 of beaten egg & scramble
eggs until almost cooked through. Add
rice & stir-fry using a spatula. Add 2 more
T. beaten eggs into rice & season with
salt. Stir-fry until all is well mixed then
transfer to a baking dish.
In two shallow pans/plates place,
separately, flour and rest of beaten egg.
Pat chops dry using paper towels then
season with salt/pepper. Dust chops
first with flour then dip into egg. In
large pan over medium-high heat, heat
3 T. vegetable oil. Cook chops in oil
until light brown & cooked through,
about 2 minutes per side; drain onto
paper towels. When chops are warm,
cut into strips & place in baking dish
on top of fried rice.
In another large pan over medium-high
heat, heat 1 T. vegetable oil. Stir in
onions & cook until light brown, about
3 minutes. Add tomatoes & cook until
slightly softened, about 3 minutes. Stir
in sauce; turn heat to medium-low &
cook 2 minutes more. Pour sauce &
mixture over chops & fried rice. Top
with mozzarella & Parmesan cheeses.
Bake 15-20 minutes until cheese is
golden brown. Serve immediately.
Serves 3

(recipe: lokness.wordpress.com)

Ham & Cheddar/Zucchini Frittata

2 C. grated* zucchini (about 2
2 T. butter
6 large eggs
1/4 C. heavy cream
1 C. cooked/chopped ham
1 C. Cheddar cheese, shredded
1 tsp. salt
1/4 tsp. pepper

Preheat oven 325 degrees F.
Using large side of a box grater,
grate zucchini. Place zucchini in
center of several paper towels &
wring/squeeze zucchini to remove
excess moisture. In an 8″ cast iron
skillet, melt butter – add zucchini &
saute over medium heat until
moisture evaporates & zucchini is
tender. In medium bowl whisk eggs &
heavy cream. Stir in ham, cheese, salt/
pepper & add zucchini. Pour mixture
into skillet & bake 20-25 minutes until
set. Serves 4-6

(recipe: therecipecritic.com)

Baked Spaghetti

1 C. chopped onion
1 C. chopped green pepper
1 T. butter
1 (28 oz) can diced tomatoes,
1 (4 oz) can mushroom stems &
pieces, drained
1 (2 1/4 oz) can sliced ripe olives,
2 tsp. dried oregano
1 lb. ground beef, browned/
12 oz. spaghetti, cooked/drained
2 C. (8 oz) shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1/4 C. water
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
In large skillet saute onion & green
pepper in butter until tender. Add
tomatoes, mushrooms, olives, oregano
& ground beef – simmer, uncovered,
10 minutes. Place half of spaghetti in
greased 9 X 13 baking dish. Layer with
half of vegetable mixture & 1 C.
Cheddar cheese – repeat layers. In
small bowl combine soup & water until
smooth; pour over casserole & sprinkle
top with Parmesan cheese. Bake,
uncovered, 30-35 minutes until heated
through. Serves 12

(recipe: tasteofhome.com)

Reese’s Peanut Butter Cup
Swirl Cake

1 box yellow cake mix
1 C. water
3 eggs
1/2 C. creamy peanut butter
1/3 C. butter, softened
1/2 C. chocolate syrup

3 T. creamy peanut butter
2-3 T. milk
1 C. powdered sugar
2 T. chocolate syrup
20 Reese’s miniature peanut
butter cups, unwrapped & cut in

Spray insides of crockpot with
nonstick spray. In large bowl
beat cake mix, water, eggs, 1/2 C.
peanut butter & butter using
elec. mixer on Low for 30 seconds,
then medium speed 2 minutes,
scraping bowl. Remove 2/3 C.
batter to medium bowl. Stir in
1/2 C. chocolate syrup to make
chocolate fudge batter. Spoon
half of peanut butter batter into
crockpot, followed by all chocolate
fudge batter. Top with remaining
peanut butter batter. Swirl with
a knife in a circular motion. Cover &
cook on High 1 hour 45 minutes to
2 hours 15 minutes until a toothpick
inserted into center comes out clean.
Turn off crockpot, uncover & remove
ceramic base from pot to a cooling
rack. Let cool 15 minutes.
In medium bowl beat 3 T. peanut
butter & 2 T. milk with a whisk
until smooth. Add powdered sugar
& mix until smooth. If necessary,
gradually add an additional 1 T.
milk until glaze desired consistency.
Spread glaze over cake then drizzle
with chocolate syrup. Sprinkle
peanut butter cups over top of cake.

(recipe: crockpotmoms)


Weather-wise it’s gray, rainy & chilly,
71 degrees F. It’s supposed to clear up
tomorrow & get warmer but you know that
FALL is coming soon (ugh).

Gas prices dropped a bit to $2.19/9 –
that’s good.

Diet-wise I’m still hovering at 14 lb. lost.

Project-wise, still working on yellow lace
baby blanket; it’s one of those patterns
that you work on the 6-row pattern and
then you’re ready to put it down – it’s
gonna be a ‘slow going’ blanket. Working
on multi purples/greens/blue peacock-
colored scarf, about half done with that.
My ‘off’ project is still baby hats – was
working on a white & green newborn hat
today and remembered one of my knit
group ladies is expecting a baby boy
probably 1-2 months from now. She doesn’t
come very often, but I thought I’d give her
this had & knit 1-2 pairs of booties to go
with it (she also knits and said she’s been
knitting a bunch of baby hats for her baby-
I don’t know her very well therefore am
not sure just what she might like, hoping
hat & booties are ‘good’).

Dinner is leftovers: sort of a concoction I
either saw on Facebook or just made up.
Chicken breasts (butterflied: cut large
pocket in breast); prepare instant chicken
or turkey stuffing mix & stuff pocket with
stuffing. Using a 9 X 13″ dish, spread 1
1 jar Alfredo sauce in bottom of dish then
place stuffed breasts on top. Pour another
jar Alfredo sauce on top, cover with foil
& bake 350 degrees 1 hour. Remove from
oven, remove foil & top chicken with a
generous sprinkling shredded Mozzarella
cheese – place under broiler until cheese
melts. Serves 4-6 (depending on how big
the breasts are). I buy really big skinless,
boneless chicken breasts and 2 boxes
stuffing mix/2 jars Alfredo sauce.

Have a great (hopefully RESTFUL) day!




Just gotta add –


Looking over the statistics of this web site I find I’m totally AMAZED at where some of my readers are from! For the  most part it’s USA and Canada, but on other days there are viewers from as far away as Russia, Bulgaria, Madagascar, Dominican Republic, Netherlands, Philippines, the Czech Republic, India, Spain, Israel, Germany, Italy, Romania, Cyprus, Peru, Australia and Greece! AMAZING – TOTALLY AMAZING! Who would have EVER thought when I started this blog back 8 years ago (or so) that my words or postings would reach around the world like that? Thank you to each and every one of you who have stopped by, read some, maybe written down a recipe or a knitting/crocheting pattern, shared your thoughts or best wishes (especially when I was going through breast cancer 4 years ago) – this blog has gone farther than I EVER EVER dreamed!

Big Hugs;


Published in: on December 30, 2015 at 2:23 pm  Comments (2)  

And a Happy Frigid Friday to you, too!



Woke up to a ‘balmy’ minus 4 degrees today – sun is shining – let me go check the weather temps NOW (12:30 p.m.) it’s now 13 degrees F. with wind chills of minus 2 degrees – glad I don’t really have any ‘outdoor’ trips for today!

Well, friends, as you know LIFE changes all the time and yesterday was a ‘new’ adventure for us: we got a call asking if we would ‘house’ our nephew for a little over a week. He’s from Minnesota but going to college in Michigan; his school does something I really think is WRONG! When they have a school break (ie: Christmas, Easter, SPRING BREAK) they make all the kids leave the school EVEN IF they are from out of state! This happened a few months ago and my sister-in-law was suddenly pressed to find a place to house him for 3 days with almost no notice! (He ended up staying with a cousin here in Mich. but this time it’s a longer stay). You guessed it – now that our middle son has moved out, she asked US. This might sound very strange but I have NEVER actually MET this boy! (He’s 18, they’ve lived in Florida and Minnesota, so we’ve never really ‘connected’). This will be an ‘experience’ for ALL of us! I’ve been making lists of things I need to get done before he comes (buy an extra blanket for the bed/maybe an extra pillow, clean the house A LOT!, etc.) My mind is constantly rushing to things like: what does he like to eat? What will he DO for over a week here? (it’s not like we’re ‘company prepared’! We don’t go anywhere!) I presented the option to my husband of (maybe) taking him to see the new aquarium at our local mall – it just opened last month and is supposed to be really spectacular (I was shocked at the prices: $23.50 per person, so you know it’s not going to be a cheap adventure – we’ll see.) I would say he could ‘hang out’ with my boys BUT youngest is never home, middle lives away & works, oldest works & when he isn’t working he’s with his son – so that might not happen. I might ask if he snowboards or skis – oldest son loves going snowboarding/skiing – we’ll see. Yes, I’m a HERMIT! I’m NOT used to ANY company (even IF he is family!) – I just keep trying to convince myself: it’s a new ADVENTURE! It’s ONLY a little over a week! You’ll live through it!

Since we are experiencing such cold temperatures, I thought SOUP/STEW recipes might be just the ticket!


Creamy Italian Chicken/
Tomato Soup

3 large boneless skinless chicken breasts
1 small onion, chopped
2 cloves garlic, minced
1 (14 oz) can coconut milk (full fat)
1 C. chicken broth
1 (14 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
2 T. Italian seasoning
1 T. dried basil
1/2 tsp. sea salt (or to taste)
fresh ground black pepper, to taste

Mix onions, garlic, coconut milk, chicken
broth, tomato paste, diced tomatoes &
seasonings to crockpot. Add chicken. Cover
& cook on Low 7-9 hours or High 4-6 hours.
Remove chicken from crockpot; shred &
return to crockpot. Stir well & keep warm
until ready to serve. Serves 6-8.
(make sure chicken is cooked before serving)

(recipe: caramelpotatoes.com)
Crockpot Chicken Vegetable

4 C. chicken broth
2-3 C. cubed, cooked chicken breast
1 C. frozen broccoli florets
1 C. canned white beans (rinsed/drained)
2 celery ribs with leaves, chopped
1 medium onion, diced
1 C. sliced carrots
1/2 C. sliced mushrooms
1/2 C. red bell pepper, diced
1 C. potato, peeled/cut into 1/2 ” cubes
1 T. sugar
1 T. Worcestershire sauce
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. dried parsley flakes
2 bay leaves

Combine all ingredients in crockpot.
Cover & cook on Low 6-8 hours or
until vegetables are tender. Remove
bay leaves before serving. Serves 8

(recipe: wildernesswife.com)

Dollar Store Soup

12 oz. dry pinto beans, soaked
overnight in 3 C. water
1 (28 oz) can crushed tomatoes
1 (27 oz) can chopped spinach
1 (15 oz) can sliced beets, rinsed
& chopped
1 (8.3 oz) jar sliced banana peppers
1 (10 oz) jar mushroom pieces & stems
1 (5 oz) bag roasted sunflower seeds
3 T. dried chopped onion
2 T. garlic powder
3 T. Italian seasoning herb blend
2 T. paprika
black pepper, to taste
hot sauce, to taste
3 1/2 C. beef broth

Once beans have finished soaking,
thoroughly drain & rinse then add
to crockpot. Add all other ingredients;
stir to distribute evenly. Cover & cook
on High 5-7 hours. Be sure beans are
completely cooked before serving.
Serves 8

(recipe: favehealthyrecipes.com)

All-Day Cabbage Soup

4 C. rough chopped cabbage
1 lb. ground beef
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 onion, chopped
3 cloves garlic, minced
1/2 C. water
1 tsp. oregano
1/2 tsp. basil
3 C. tomato sauce
4 C. diced tomatoes
1 C. rice, uncooked

Add onion, garlic Wors. sauce,
paprika, ground beef & salt to a

skillet on medium heat. Cook
until ground beef is browned,
about 7-10 minutes. In crockpot
add cabbage, oregano, basil,
tomato sauce, diced tomatoes,
water & ground beef mixture;
stir to combine. Cover & cook
on Low 8-10 hours. During last
half hour of cooking cook rice
according to pkg. directions.
Add cooked rice to crockpot &
stir to combine. Serves 8

(recipe: simplystacie.net)

Hearty Beef Stew
(cooks in a skillet=30 minutes!)

1 T. cooking oil
1 lb. boneless beef sirlois steak,
cut into 1″ pieces
1/8 tsp. ground black pepper
2 (.87 oz, ea) pkgs. brown gravy mix
2 C. cold water
1 (14.5 oz) can stewed tomatoes,
1 T. Worcestershire sauce
1 (20 oz) pkg. frozen vegetables
for stew, thawed

Heat oil in large skillet over medium-
high heat. Sprinkle steak with pepper;
place in skillet & cook until steak is
browned, stirring occasionally. Remove
from skillet; cover to keep warm. Add
gravy mix & water to skillet; stir until
blended. Add undrained tomatoes, Wors.
sauce & vegetables; mix well. Bring to
boil, stirring occasionally. Stir in steak;
reduce heat to Low. Cover skillet &
cook 10 minutes until vegetables are tender,
stirring occasionally. Serves 4 (1 1/2 C. ea.)

(recipe: readyseteat!)
Italian Sausage Stew

1 1/4 lb. mild Italian pork sausage
links, cut into 1″ pieces
1 (16 oz) pkg. frozen Italian-style
vegetable blend
2 medium zucchini, sliced
1 (24 oz) can (Hunt’s) Four Cheese
Pasta sauce
1 (28 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste

Spray insides of crockpot with nonstick
spray. Cook sausage in large skillet over
medium-high heat until cooked through
& no longer pink; drain. Combine sausage
& all remaining ingredients in crockpot.
Cover & cook on Low 8-10 hours or High
4-6 hours. Stir before serving. Serves 8
(1 C. each)

(recipe: readyseteat!)

Chicken Minestrone Soup

2 C. water
2 C. frozen Italian-style vegetable
2 (14.5 oz, ea) cans diced tomatoes
with basil, garlic & oregano, undrained
6 oz. boneless skinless chicken breasts,
cut into bite-sized pieces
1 C. dry rotini pasta, uncooked
1 (.7 oz) envelope dry Italian salad
dressing mix
1/4 C. grated Parmesan cheese

Place all ingredients (except cheese) in
large pot to boil, stirring occasionally.
Simmer on medium-low 10 minutes or
until chicken is cooked & pasta is tender,
stirring occasionally. Serve topped with
grated Parm. cheese. Serves 8 (1 C. each)

(recipe: readyseteat!)

Crockpot Broccoli/Cheddar Soup

1 lb. Yukon Gold potatoes, peeled/
2 C. chicken or vegetable broth
1 medium yellow onion, diced
1 tsp. oil
2 green onions, diced (green & white
2 cloves garlic, minced
1/4 tsp. ground thyme
1/2 tsp. salt
1/8 tsp. black pepper
1 lb. frozen broccoli florets, thawed
2 oz. extra sharp Cheddar cheese,
1/2 C. Half & Half

Combine diced onion, oil, green onions,
garlic & thyme in a microwave-safe bowl.
Microwave on High 5 minutes, stirring
every 90 seconds; add mixture to crockpot.
Add diced potatoes to crockpot; add salt/
pepper – cover & cook on Low 5-6 hours or
High 3-4 hours; potatoes should be very
tender. Carefully pour contents of crockpot
into a blender, in batches; puree until
smooth. Pour in 3/4 pkg. frozen broccoli;
pulse 3-4 times until you get soup to your
desired consistency. Pour contents of
blender back in to crockpot; add cheese,
half & half & rest of broccoli florets. Check
seasoning, adding more salt/pepper if
desired. Turn heat to High, stir & heat
a few minutes, then serve. Serves 5

(recipe: 365daysofcrockpot.com)

Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 eggs
1 1/2 C. mashed ripe bananas,
(about 3 medium)
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
dash salt

1 (8 oz) pkg. cream cheese,
1/2 C. butter, softened
4 C. powdered sugar
2 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Beat in eggs,
banana & vanilla. Combine flour,
baking soda & salt; stir in creamed
mixture just until blended. Pour
batter into a greased 15 X 10 X
1 inch baking pan. Bake 20-25
minutes until a toothpick inserted
into center comes out clean. Cool
in pan on wire rack.
In small bowl, beat cream cheese &
butter until fluffy. Add powdered
sugar & vanilla; beat until smooth
then frost cooled bars. Makes 3 dozen.

(recipe: tasteofhome.com)

Enjoy your day!



Published in: on February 27, 2015 at 12:44 pm  Comments (1)  
Tags: , , , , , ,

Chilly Temps Tuesday!


It’s chilly here – right now it’s around 19 degrees F. but the wind chill makes it feel like around 5 degrees F. – it’s so cold that the leader of my special needs group called to cancel our usual meeting tomorrow. We have more group homes now with more students in wheelchairs and when the temperatures get really low it’s very hard for them to maneuver students & their chairs/chair lifts on vans/pushing them up ramps, etc. – much easier to wait for a warmer night. (example of the effect of cold temps on pizza deliveries: youngest son came home last night and said his store did a total of around $80 for the entire day/night – not good – he gets paid regardless, which is good, but bad for tips).

Tonight is my Knit/Crochet group and I KNOW those ladies will brave the cold temps. just to come sit, chat, eat/drink, and knit/crochet, so it looks like I’m going ‘out in the cold’ anyway – sigh.  Right now I’m sipping part of my Christmas present from oldest son: he got us a Keurig 1-cup coffee maker and also the K-cups of Tim Horton’s coffee AND Panera’s Hazelnut Creme coffee (yum!). I’m not sure if our local Panera HAS the hazelnut flavor, but will have to check tonight – it’s nice & creamy (and I LOVE hazelnuts!!!). Great choice, son!

We had another ‘fun experience’ last night (seems this is becoming a ‘every winter’ thing): Husband was up late playing his video games on his computer, decided to ‘turn in’ for the night – went in the bathroom – toilet wouldn’t flush – frozen pipes! To attempt to make this story short – our main water pipe is directly under our cement front porch steps. There is a 4″ hole cut in the cement from when the original well was here (before we lived here). We keep a large plastic black ‘caldron’ over the hole (in summer it holds geraniums) to cover the hole. This also keeps any water/cold air from going directly onto the water pipes. It seems that (somehow) the caldron was moved about a foot OFF of the hole, allowing rain & cold air onto the pipes (this happened LAST YEAR, too!) Dear husband had to get out the hair dryer and slowly warm up the pipes to allow water flow, replace the 4″cut foam plug (which had fallen into the hole under the stairs) and replace the caldron over the hole in the cement. All this happened around 4:45 a.m.! Let’s just say he was NOT a happy camper (his grumbling woke me up!). Water was restored within a half hour; he’s still angry about ‘who would have moved that caldron!???) Who knows – go figure. Ah, the fun life I lead sometimes, eh? To add to the ‘fun’, around this same time youngest’s cell phone went off: it seems a friend of his ran out of gas and needed someone to bring him some – out went son, outside went husband. 1 1/2 hours later all was fixed/solved and everyone was home, safe & sound. Sigh . . .


 Too Easy Creamy Apple Dessert

1/4 C. butter or margarine
1 1/2 C. graham cracker crumbs
1 (14 oz) can sweetened condensed
milk (like Eagle Brand)
8 oz. cream cheese, softened
1/4 C. lemon juice
1 (21 oz) can apple pie filling
1/4 C. chopped walnuts
1/2 tsp. cinnamon

Preheat oven 350 degrees F.
Place butter in a 1 1/2 qt. baking
dish & melt in oven. Remove from
oven & sprinkle graham cracker crumbs
over butter; mix well then press into
bottom of dish to make crust. Mix
sweetened condensed milk, cream cheese
& lemon juice in a bowl; spread evenly over
crust. Spoon pie filling evenly over creamy
layer; bake 25-30 minutes until set. Cool
slightly. In small dish, mix nuts & cinnamon;
sprinkle over pie filling & serve warm or cold.

(recipe: dessert.food.com)

Creamy Burrito Casserole

1 lb. ground beef or turkey
1/2 medium yellow onion, chopped
1 (1 1/4 oz) pkg. taco seasoning mix
6 large flour tortillas
1 (16 oz) can refried beans
2-3 C. shredded taco cheese or
2-3 C. Cheddar cheese, shredded
1 (10 3/4 oz) can cream of mushroom
4 oz. sour cream
jarred hot sauce, if desired

Preheat oven 350 degrees F.
Brown ground meat & onion; drain.
Add taco seasoning mix & stir in
refried beans. Mix soup & sour
cream in separate bowl. Spread
1/2 sour cream mixture in bottom
of a casserole dish. Tear up 3
tortillas & spread over sour cream
mixture. Place the meat/bean
mixture over that; add a layer of
cheese. (you could add some hot
sauce now, if desired). Repeat
layers. Sprinkle cheese over top &
bake 20-30 minutes. Serves 8-10

(recipe: food.com)

All-Day Creamy Cheesy Chicken

1 1/4 lb. boneless chicken breasts
1/4 C. sour cream
1 can cream of chicken soup
1 can Cheddar cheese soup (or
8 oz Velveeta or 1 1/2 C. shredded
Cheddar cheese)
garlic powder, to taste

Spray insides of crockpot with nonstick
spray. Place chicken in pot. In mixing
bowl, combine soups, sour cream &
garlic powder; mix well then pour over
chicken. Cover & cook on Low 6-8
hours or High 4 hours.

(recipe: ourtableforseven.com)

Chicken ‘n Peppers Pasta Skillet

2 C. penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut
into bite-sized pieces
1 large green bell pepper, cut into short,
thin strips
1 large red bell pepper, cut into short,
thin strips
1 small onion, chopped
2 C. spaghetti sauce
1 C. shredded Mozzarella cheese
2 T. grated Parmesan cheese

Cook pasta as directed on pkg, omitting salt.
Heat large nonstick skillet sprayed with nonstick
spray on medium-high heat. Add chicken, cook &
stir 2 minutes. Add vegetables; cook 6-8 minutes
or until chicken is done & vegetables are crisp-tender,
stirring occasionally. Drain pasta; add to chicken
mixture along with spaghetti sauce. Cook 5 minutes
or until heated through, stirring occasionally. Top
with mozzarella; cover. Remove from heat; let stand
1-2 minutes or until cheese is melted; top with
Parmesan. Serves 6, 1 1/3 C. each

(recipe: Kraft foods)

 Biscuit Cinnamon Roll

Sticky Bun Breakfast Ring
2 small tubes refrigerator buttermilk
biscuits OR 1 tube Pillsbury Grands
buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional
Spray a fluted pan with non-stick spray.
Combine the melted butter and syrup
in a small bowl and set aside. In another
bowl, combine the brown sugar,
cinnamon, and nuts (if desired). Place
about half of the syrup mixture in the
bottom of the pan. Then sprinkle half
of the brown sugar mixture on top. Lay
the biscuits on the bottom of the pan,
overlapping edges (closely together) to
form a ring. Top with remaining syrup and
sugar mixtures. Bake at 375 degrees for
approximately 20-25 minutes or until
golden brown. Cool for 1 minute in the
pan, then invert onto a serving platter
and enjoy!
** I ended up using 1 1/2 tubes of the
Pillsbury Grands buttermilk biscuits
(1 tube didn’t seem like enough) and
baked it for about 30 minutes. It needed
a bit longer to bake since I used more.

(not sure where I found this recipe!)

Chicken Bacon Ranch Pizza Casserole

1 lb. bacon, fried & crumbled (save grease)
2 lb. boneless/skinless chicken thighs
2 1/2 T. ranch dressing mix
2 cloves garlic, minced
1 bell pepper, diced
1 lb. bow-tie pasta, cooked al dente
2 jars alfredo sauce
1/3 C. evaporated milk or regular milk
3 roma tomatoes, diced
4 C. shredded Italian cheese blend

Preheat oven 350 degrees F.
Cut chicken into bite-sized pieces; coat with
1 1/2 T. ranch dressing mix. Saute in skillet
with 1 T. bacon grease with peppers & garlic.
When chicken is completely cooked, drain
grease, return chicken & vegetables to skillet.
Pour milk into jar of alfredo sauce then into
skillet with chicken. Stir in 1 tsp. ranch
seasoning mix; simmer 5 minutes. Layer
casserole with remaining 1/2 jar alfredo on
bottom of 9 X 13 pan. Layer 1/3 each: pasta,
chicken sauce & tomatoes. Use 1/4 of fried
bacon; spread 1 C. cheese over top & repeat
2 more times. Cover with alfredo sauce, 1 C.
cheese & remaining bacon. Bake 30 minutes.
Serves 4-5

(recipe: Patsy-justapinch.com)

Spinach Cheese Bars

1 pkg. frozen, chopped spinach,
thawed & squeezed dry
1 C. milk
1 C. flour
1 tsp. baking powder
1 tsp. salt
1/4 lb. butter, softened
1 lb. Monterrey Jack cheese, cubed
2 eggs

Preheat oven 350 degrees F.
Mix together all ingredients in bowl,
spread in to a greased 9 X 13 pan.
Bake 40-45 minutes. Cut into squares
& serve. Can be eaten cold.

(recipe: Nancy-justapinch.com)

Zesty Italian Soup

1 1l2 lb. beef stew meat, cut into
small pieces
2 (14.5 oz,ea) cans diced tomatoes,
with juice
2 (15 oz., ea) cans kidney beans
1 C. bottled Italian salad dressing*
1 small onion, diced
2 stalks celery, diced
3 large carrots, diced
2 medium zucchini, diced
2 C. beef broth
2 cloves garlic, minced
1 tsp. ground black pepper
1 (16 oz) box rotini pasta

Add all ingredients to crockpot
except pasta. Cover & cook on Low
6-8 hours or High 3-4 hours. Cook
pasta accordg. to pkg. directions;
drain & add to soup; stir. Serves 6-8

*You can use any type bottled Italian
salad dressing: fat free/low fat/organic,

(recipe: crockpotladies.com)


That’s all the ‘fun’ for today – hope
you are nice & warm, able to enjoy
these winter temperatures while
sipping something warm (maybe?),
relaxing and having a GREAT day!



Look who came to visit!!!




Pretty exciting! I was thinking about why we would have deer (remember the female of a few days ago?) in our yard; (a) there IS a park across the street – just trees & a lake (b) we DON’T rake/mow our leaves (more natural setting – camouflage for them?) (c) we don’t have any animals like dogs/cats which would leave a scent – guess we’re now becoming a wild life sanctuary – NEAT! This deer is about 30 feet from our house – remember we live ON a VERY busy 5-lane highway (45 MPH speed) so I’m still in awe of having these creatures so close! (AND this time I was able to get good, clear photos!)

Just spent about 30 minutes on the phone registering for next years Medicaid program. This will be the first time I am NOT covered under my husband’s insurance (I’m 4 years older than him; he’s not yet Medicaid eligible), so that made choosing a plan for me all the more confusing. Thankfully, I had a very nice, patient lady who ran me through the plan that works best for me – I’m happy with what I chose (for now, anyway). I’ll tell ya – life just gets more complicated/confusing the older you get!


Gingerbread Oatmeal

1 C. steel cut oats
2 C. apple juice
2 C. water
1/2 C. brown sugar
1 T. molasses
1 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. ginger
1 tsp. vanilla

Spray insides of crockpot with
nonstick spray. Mix together
all ingredients in a bowl; pour
into crockpot. Cook, on Low
4-5 hours. Serve with milk.
Serves 6

(recipe: eatathomecooks.com)

Crockpot Pantry Chicken Stew

1 1/2 lb. boneless skinless chicken
thighs, cut into 1″ pieces
1/4 C. flour
1 (8 oz) pkg. sliced fresh mushrooms
2 C. baby carrots
1 small onion, chopped
1 (14.5 oz) can chicken broth
1 C. frozen peas, thawed/drained
1/2 C. (Kraft) Chive & onion cream
cheese spread

Toss chicken pieces in flour; place
in crockpot. Add all remaining
ingredients (except peas & cream
cheese); cover & cook on Low
6-8 hours (or High 3-4 hours). Stir
in cream cheese & peas; cook, covered,
30 minutes more. Serves 6 (1 C. each)

(recipe: Kraft foods)

Vegetable Casserole

1 T. olive oil
1 medium yellow onion,
diced fine
3 cloves garlic, minced
1 medium zucchini, sliced
into thin rounds
1 medium yellow squash sliced
into thin rounds
1 medium Yukon Gold potato,
rinsed & sliced into thin rounds
1 medium tomato, sliced into
thin rounds
1 tsp. fresh thyme, minced
1 tsp. chopped fresh rosemary
salt & pepper, to taste
1 C. shredded Italian cheese

Preheat oven 400 degrees F.
Saute onion in skillet over medium
heat with olive oil until softened,
about 5 minutes. Add garlic & cook
until fragrant, about 30 seconds.
Spray insides of a 8″ X 8″ square
dish with nonstick spray. Spread
onion & garlic mixture over bottom;
place thinly sliced vegetables vertically
in an alternating patter. Sprinkle
with salt & pepper, thyme &
rosemary. Cover with foil & bake
30 minutes. Remove foil; top with
cheese & bake another 15-20 minutes
until cheese is golden brown.

(recipe: 12tomatoes.com)

Fudgy Chocolate Quick Bread

1 1/2 C. flour
2 tsp. baking powder
1/4 tsp. baking soda
1 (4 oz) pkg. unsweetened chocolate
1/2 C. butter or margarine
1 C. granulated sugar
1 C. packed brown sugar
2 eggs
1 C. sour cream
1 tsp. vanilla
1 C. finely chopped walnuts

Preheat oven 350 degrees F.
Combine flour, baking powder & soda.
Microwave chocolate & butter in large
microwaveable bowl on High 2 minutes
or until butter is melted; stir until
chocolate is completely melted &
mixture is well blended. Add sugars;
mix well. Blend in eggs, sour cream &
vanilla; add flour mixture & mix well.
Stir in nuts & spread mixture into
9 X 5 loaf pan sprayed with nonstick
spray. Bake 1 hour to 1 hour 10
minutes or until a toothpick inserted
into center comes out clean. Cool
in pan 10 minutes; remove from pan
to wire rack; cool completely.

(recipe: Kraft foods)

2 Ingredient Pumpkin Cake
w/Apple Cider Glaze

1 box yellow cake mix
1 (15 oz) can pumpkin puree

1 1/2 C. powdered sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Place dry cake mix & pumpkin
puree in large bowl; using elec.
mixer, beat until well incorporated.
(batter will be very thick). Pour
into a greased 7″ X 11″ x 2″ pan.
(this is a small rectangular pan)
Bake 28 minutes until a toothpick
inserted into center comes out
clean. Do not overbake. Let cool
5-10 minutes in pan, then flip out
onto a platter.
Combine glaze ingredients in a bowl;
it will be thick but pourable. Add more
sugar or cider if needed. Pour over cake
while still warm. Reserve some to pour
over each slice when serving. Serve
warm or at room temperature.

(recipe: noblepig.com)

Crockpot Pork Roast w/Veggies

1 (3 lb) pork roast
3 T. olive oil
salt & pepper
5 Russet potatoes, chopped*
1 large onion, chopped
3 C. mini carrots
1 T. garlic, chopped
1/4 C. soy sauce
1/4 C. balsamic salad dressing
1/2 C. water
1/2 C. brown sugar

juices from roast
2 (.87 oz) pkts. dry pork gravy mix
1/4 C. water
1/4 C. milk
1 (10 oz) can cream of mushroom soup

Heat large skillet over medium-high heat.
Pour 3 T. olive oil in skillet; sprinkle roast
generously with salt & pepper on top &
bottom. Carefully place in hot pan; allow it
to get a golden brown sear on both sides.
Spray insides of a 3-4 qt crockpot with non-
stick cooking spray. Place seared roast in pot
& add carrots around roast. Top with chopped
potatoes & onion. Mix soy sauce, balsamic
salad dressing, 1/2 C. water & brown sugar in
a bowl; whisk ingredients together making sure
brown sugar gets dissolved; pour over top of
potatoes in crockpot. Add a dash of salt & pepper;
cover & cook on High 4-5 hours. When roast is
cooked through (temp 160 degrees F.), carefully
pour juices from crockpot into medium-sized
pan. Turn off crockpot & let meat rest inside,
with lid on 5-10 minutes before serving.


Add 2 pkts. pork gravy mix, 1/4 C. milk, 1/4 C.
water & undiluted mushroom soup to saucepan
with roast juices. Heat mixture to boiling over
medium-high heat, stirring occasionally. Serve
roast & veggies with gravy. Serves 6-7.

*Make sure cut potatoes are uniform in size,
so they cook evenly.

(recipe: jamiecooksitup.net)

Mini Corn Dog Muffins

1 (8.5 oz) pkg. corn muffin mix
2 oz Velveeta, cut into 24 small cubes
4 hot dogs, cut into 6 pieces
1/2 C. honey mustard

Preheat oven 375 degrees F.
Prepare muffin batter as per pkg; spoon
into 24 mini muffin cups sprayed with
nonstick spray. Press 1 Velveeta cube &
1 hot dog sliced into center of each
muffin cup. Bake 10-12 minutes until
golden brown. Cool 5 minutes before
removing from pans. Serve warm with
mustard. Makes 24

(recipe: Kraft foods)

Roasted Tomato Soup

2 lb. plum tomatoes
6 garlic cloves, peeled & whole
1/4 medium red onion, chopped
1 T. olive oil
1 T. balsamic vinegar
2 sprigs oregano, remove leaves
from stem
3-4 basil leaves
salt & pepper
2 C. vegetable broth or 2 C. chicken
broth or 2 C. water
1/4 C. Parmesan cheese, shaved or
grated (optional)

Preheat oven 375 degrees F.
Wash & cut tomatoes, placing in a
shallow baking dish, cut sides down.
Add onion pieces, garlic, oregano &
basil to pan. Drizzle vegetables with
oil & bals. vinegar; season with salt
& pepper. Bake 45 minutes. Place
roasted vegetables in food processor
or blender & puree. Slowly add broth/
water until soup has desired consistency.
Continue blending until smooth. Serve
garnished with cheese, if desired.
Serves 6-8

(recipe: food.com)

Our weather is really nice: sunny,
slight breeze, temps: 45 (up to 55
later!). Tomorrow they’re calling for
rain (oh, great) but that’s typical of this
time of year, right?

Enjoy your day – hope you have an
‘unexpected’ blessing today!



Scrambled, but getting better!


Early today, while sipping my coffee and looking out our kitchen window at the back yard and all the many different colors of trees/leaves I suddenly spotted some movement – we had a FULL GROWN DEER in our backyard! Our yard is fenced with metal chain-link fencing about 4 1/2 feet tall and here was this (either young male or female) deer just standing looking around – I was flabbergasted! Yelled to my husband and ran to get the camera. I attempted a shot (thought I had shut off the flash – but no) – only photo I got was really blurry, so no posting here. Husband decides (for WHATEVER reason) to knock on the window to get the deer to look our way – you guessed it – it fled – sigh. We have lived here for 34 years and NEVER have I seen a deer near our house or even in our immediate neighborhood – amazing! That really ‘made my day’!


Apple Donut Mini Muffins

1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. butter, cubed into small
pieces, softened
1/2 C. sugar
1/2 C. grated apple (poster used Gala)
1 egg
1/4 C. plus 1 T. milk

Cinnamon-sugar coating:

1/2 C. butter, melted
1/4 C. sugar
1 T. cinnamon

Preheat oven 375 degrees F.
Spray mini muffin pan with
nonstick spray; set aside.
In large bowl, add flour, baking
powder, salt, cinnamon & nutmeg;
whisk together. Cut in butter until
incorporated. In medium bowl, add
egg, milk, & grated apple; whisk
together. Pour wet ingredients into
dry; stir together. Using a cookie
scoop (or a spoon) evenly fill all 24
muffin wells with dough. Bake 10-15
minutes until just golden. While
baking, melt butter for coating in
a microwaveable bowl. In another
small bowl, add cinnamon & sugar;
mix together. Once muffins are done
and slightly cooled, dip each muffin
first into melted butter, then roll
in cinnamon sugar mixture, fully
coating each one. Makes 24

(recipe: persnicketyplates.com)
5-Ingredient Dijon Chicken

1 (10 3/4 oz) can cream of
chicken soup
1/4 C. water
2 T. fresh lemon juice
1/4 C. Dijon mustard
2-3 cloves garlic, minced
6 boneless, skinless chicken

Cooked rice

Combine soup, water, lemon
juice, mustard & garlic in small
bowl; mix. Place thighs in bottom
of crockpot; pour soup mixture
over thighs. Cover & cook on
Low 4-6 hours. Serve over rice
Serves 4

(recipe: 365daysofcrockpot.com)

Best Mexican Beef

Casserole EVER!

1 lb. beef
1 medium onion, chopped
1 can whole kernel corn, drained
1 can black beans rinsed/drained
1 pkg. taco seasoning mix
8-12 corn tortillas
3/4 C. sour cream
2 cans Ro*Tel tomatoes w/green
chiles, drained
1/3 C. Mexican blend or Taco cheese,
sliced jalapeno peppers

Preheat oven 350 degrees F.
Brown hamburger & onions together,
10-12 minutes; drain. Add corn, beans,
tomatoes & taco seasoning mix; simmer
5 minutes. Spray a 2 qt, 8 X 12″ baking
dish with nonstick spray. Place half of
tortillas in bottom of dish; spoon half of
beef mixture on top, cover with sour
cream. Layer last tortillas & beef mixture.
Bake 25 minutes; remove from oven & sprinkle
top with cheese & jalapenos. Cook 5 more
minutes or until cheese is melted. Let stand
5 minutes before serving.
NOTE: Make sure all is well drained

(recipe: facebook)

Bacon Breakfast Cupcakes

1 (20 oz) refrigerated shredded
hash brown potatoes
2 T. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
6 eggs
2 T. milk
3/4 C. crisp-cooked & crumbled
3/4 C. shredded Cheddar cheese
Sriracha sauce (optional)

Preheat oven 400 degrees F.
Place foil liner in each of 12 regular-
sized muffin cups; generously spray
with nonstick spray. In large bowl
mix potatoes, oil, salt & pepper;
divide evenly among cups, press lightly
Bake 44-55 minutes until golden brown.
In medium bowl beat eggs & milk; stir
in bacon & cheese. Firmly press potatoes
in muffin cups with bottom of a 1/4 C.
measuring cup. Top each with slightly
less than 1/4 C. egg mixture. Bake
13-16 minutes or until a knife inserted
into center of egg comes out clean. Cool
5 minutes. Serve with sriracha sauce,
if desired. Makes 12 ‘cupcakes’

(recipe: allfood.recipes.com)
Buttermilk Cheddar/Bacon Bread

2 1/4 C. flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 C. buttermilk*
1/4 C. butter, melted
8 slices bacon, cooked/crumbled
1 C. shredded sharp Cheddar cheese
1/4 C. chopped fresh chives

Preheat oven 350 degrees F.
Mix first 4 ingredients in medium bowl;
whisk egg, buttermilk & butter in
separate bowl until blended; add to
flour mixture along with bacon, cheese
& chives. Stir just until moistened. Spray
loaf pan with nonstick spray; spoon
dough into pan. Bake 45-50 minutes
or until toothpick inserted into center
comes out clean. Cool in pan 15 minutes;
remove to wire rack; cool completely.

*If you don’t have buttermilk, pour 1 T.
lemon juice or vinegar in a 2 C. measuring
cup; pour enough milk in cup to bring to
1 C. measure. Stir & let set 5 minutes –
you now have ‘buttermilk’!

(recipe: kraftfoods)

Pumpkin Bars w/Cream
Cheese frosting


2 C. sugar
4 eggs
2 C. pumpkin (1 15 oz can)
1 C. oil
2 C. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt


3/4 C. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 tsp. vanilla
3 1/2 C. powdered sugar
dash salt

Preheat oven 350 degrees F.
Place 2 C. sugar & 4 eggs in stand
mixer bowl; add pumpkin & cooking
oil – mix 2 minutes. In medium bowl,
combine flour, cinnamon, baking
powder, baking soda & salt; stir well
then add to pumpkin/oil mixture and
mix 2 minutes, scraping bottom of
bowl with spatula. Spray a large
jelly roll pan (or other shallow pan)
with nonstick spray and pour batter
into it, spreading evenly. Bake 30
minutes or until a toothpick inserted
into center comes out clean. Cool


Place butter, cream cheese, milk, vanilla &
1/2 C. powdered sugar & salt in a bowl;
beat until smooth. Add a little more
milk if frosting is too stiff. When cake is
cooled completely, spoon frosting on
top and smooth out. Serves 24 (or more
if cut smaller)

(recipe: jamiecooksitup.net)

Lasagna Soup

1 lb. ground sausage or beef
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. brown sugar
4 C. chicken broth
2 (14.5 oz, ea) cans diced
stewed tomatoes
2 (8 oz, ea) cans tomato sauce
2 tsp. Italian seasoning
1/2 tsp. salt
7 lasagna noodles, broken up
1 C. Parmesan cheese, grated
1-2 C. mozzarella cheese, grated

Place sausage, onion, bell pepper
& garlic in large soup pot. Cook
over medium-high heat until sausage
is browned & onions are translucent.
Add thyme, brown sugar, stewed
tomatoes, tomato sauce, Italian
seasoning, salt & chicken broth;
bring to boil over medium-high
heat, then reduce heat & let simmer
about 20 minutes. Add broken
lasagna noodles to pot & simmer
until noodles are tender, about 10
minutes. Add Parm cheese & stir,
allowing a few minutes for cheese
to melt. Remove pot from stove,
ladle soup into bowls & sprinkle
tops with mozzarella cheese.
Serves 8

(recipe: Jamiecooksitup.net)

Snickers Rice Krispy Treats

12 Snickers fun-sized candy bars
3 T. butter, browned
4 C. mini marshmallows
1/2 C. peanut butter
6 C. Rice Krispies cereal
1/2 C. mini chocolate chips
6 oz. chocolate chips
4 T. heavy cream

Unwrap Snickers; chop into
small pieces, set aside. Grease
a 9″ X 9″ pan with Crisco or
cooking spray. Melt butter in
saucepan & stir until it starts
to turn brown (you will smell
a nutty aroma). Add marsh-
mallows & peanut butter; stir
until marshmallows are melted
& mixture is creamy. In large
mixing bowl combine cereal with
melted marshmallow mixture;
mix with a spatula & add chopped
Snickers & mini choc. chips. Pour
mixture into prepared pan & smooth
with back of spatula until firm.
To make chocolate top layer:
Combine choc. chips & heavy
cream in microwaveable bowl.
Microwave 60 seconds; stir until
melted. Pour over Rice Krispie
treats & spread evenly. Set aside
until firm. Serves 9

(recipe: chef-in-training.com)

Stuffed Cabbage Rolls

2/3 C. water
1/3 C. uncooked white rice
8 cabbage leaves
1 lb. ground beef
1/4 C. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can tomato soup

In a medium saucepan, bring water
to boil; add rice & stir. Reduce heat,
cover & simmer 20 minutes. Bring
a large, wide saucepan of lightly
salted water to boil; add cabbage
leaves & cook 2-4 minutes until
softened – drain. In medium bowl,
combine ground bee, 1 C. cooked
rice, onion, egg, salt & pepper along
with 2 T. soup; mix well. Divide bee
mixture evenly among cabbage leaves,
placing a dollop of mixture in center
of each leaf. Roll up leaves, tucking in
sides and securing with wooden
toothpicks. Place cabbage rolls in a
large skillet over medium heat; pour
remaining soup over top. Cover &
bring to a boil. Reduce heat to Low &
simmer about 40 minutes, stirring and
basting with liquid often. Serves 8


I’m still plugging away at knitting the coffee mug
wraps – one more to go & I’m done with that!
The white & blue scarf (the SUPER EASY – 4 STITCH)
scarf that I had the problem with? I finally sat down
today and said: “One way or the other, I’m going to
figure this out!” Started to rip out a row (now, mind
you, by this point I had already ripped out a good 15
rows or so, done the other day at the car dealership).
As I’m ripping, I’m suddenly struck with the idea: “What
happened to the Yarn Overs? As I began to slowly pick
apart the stitching I realized that there WASN’T a
mistake, it’s just the way the Yarn Overs look when
I knit them (I knit Continental Combined – a different
style/way of knitting than  most people). I unwrapped
a Yarn Over stitch, repositioned it and repeated to the
end of the row. When I began knitting that row ALL
CAME OUT PERFECT! Boy – what a bozo! Oh well,
each day is a learning experience, yes??? Now I know.

Our weather is staying in the 50’s & 60’s, kind of
cloudy/gloomy in the early hours followed by sunny
& breezy during the afternoons – not bad.

Gas prices are still hovering at $3.19/9, making me
wish I’d gotten gas a few days ago when it was
$3.09/9! (Live & learn, right?)

Last night was my special needs group’s Harvest
Party – we only had 17 kids but learned, later,
that another group that sometimes caters to our
kids was having a dance same day/same time. Let’s
just say I had a TON of corn chips & melted cheese
leftover, 1 1/2 gallons of cider and 39 frosted
donuts. We saved the donuts for our regular
Wednesday meeting, split the cider between
the leader & me, and did the same with the
chips/cheese. It was a good night; couldn’t
quite figure out why I felt so tired & achy
today until I realized I was on my feet for
3 1/2 hours last night, running around helping
with the food, putting fake cobwebs on a
candelabra (we had two tall ones with
real lit candles – the kids had a great time
squirting squirt guns to put out the flames!),
and generally attempting to ‘cover all bases.’
Today has been a ‘just relax’ day – there will
always be another day to get done those
things which need doing. (Oh, I did run the
50+ newsletters to the Post Office this morning!)

I’m going to close for now: dinner is either
leftover potato soup or pork roast (which is
good shredded on a bun with melted
cheese & bbq sauce!) I’m NOT cooking!!!



“The Day of the Keys”


You know, sometimes, how you will have a really GOOFY day? Well, I’m dubbing this the really stupid, goofy day. Earlier in the afternoon youngest son called home to ask if we would drive his extra set of car keys up to his work, as he’d locked his keys in his car. Sure – why not . . .

A little later on middle son went to go on a job fair at Krogers, then called home to say (you guessed it) he locked HIS keys in HIS car! Great – I’ll drive over & give you your extra set. No problem – I thought, until he reminded me – his extra set of keys was in his APARTMENT a good 20/25 minutes away. Great . . .sigh. Dad drove to Krogers, picked him up & drove him to the apartment – then called me. It seems his roommate was NOT HOME! I tried calling the roommate, only got his answering machine. They eventually drove home; middle son is spending the night and he & my husband will drive BACK over to the apartment after church (husband was going to skip church and do it in the morning – I said: Since son inconvenienced YOU, HE can wait until after church! So that’s what they’re doing).

See what I meant about it being “The Day of the Keys”???

Goofy, huh!


Published in: on October 4, 2014 at 7:57 pm  Comments (1)  



Today, being Saturday, began more road construction in front of my house – that’s not bad, but let me explain. Earlier in the day my youngest asked if I would drive him over to the mall (20-25 min. drive – normally) as he needed a new pair of black jeans for work – not a problem. The place he wanted to go was unfamiliar, so I went on-line and looked it up to make sure I knew where to go. Piece of cake – straight past the mall about 3-4 traffic lights, turn left and we’re there. That sounds great HOWEVER I had totally forgot about the MAJOR construction in that area. My (partner in crime) friend, the leader of my special needs group lives over there and she had told me about them closing a major road which made getting anywhere really difficult. Guess who was confronted with that today! A good 3 traffic lights before getting near the mall it started – they were narrowing it down from 4 lands to 2, and then . . . one. It was a nightmare! We must have sat through at least 5-6 lights before moving, maybe, a car’s length. About 4 traffic lights away, youngest got really antsy and decided to WALK the rest of the way! Normally I would object, but at this point, I just ‘went with it.’ (He told me later he walked most of it on the new cement construction part – there was no one working there today and the cement was dry). I continued on at a snail’s pace, finally arriving at the store only to see him sitting on the curb waiting for me – purchases in hand! I’m just guessing, but I’d say it took us about 45 minutes to go what would normally take 5-7 minutes – crazy. Oh, and then there was the ‘go in the opposite direction’ thing – more bumper to bumper, but not as bad; once we passed the mall it was normal 40 MPH cruising – WHEW! While I was sitting in the car ‘going to’ that store I called my friend and told her she deserved a gold medal for enduring THAT kind of traffic! I can’t remember when I’ve been in that big of a mess before – I just ‘went with it’ – what else could we do? He did agree that he doesn’t want to go back there for a VERY long time! (My friend said she heard that they are rushing that job in order to be done before the holidays – I’m guessing Christmas? WHEW!)

Yesterday found me in the company of middle son who had invited me to lunch (for my birthday back in June) – I finally said OK. (I don’t want to spend his money, but he reminded me that he would spend it, anyway, on other things so why not on his Mom!? I gave in). I asked that we go to a little hole-in-the-wall Chinese restaurant he had been to before. He tried to dissuade me by saying it only has two tables, it’s mostly a take-out, but I insisted. We had a great time – the lady who runs it immediately almost squealed at seeing him: “HELLO MY FRIEND! Where you been? I no see you in a long time! AND YOU BRING YOUR MAMA! How NICE! HELLO MAMA!” (what a sweet lady! She went on & on about how good a son I have and how nice it is that he took me out to eat.) I had no idea what to order but quickly chose a vegetable & chicken mixture with rice & an egg roll ($7.00 – lunch); my son ordered from the dinner menu (he said he just picked something he’s never eaten before: LOTS of veggies, white rice and HUGE shrimp!) The one thing I remember him saying about this place was that they gave you a LOT of food for the price – he wasn’t kidding! We ate & ate and STILL had tons to bring home. He ordered Crab Rangoon (my favorite appetizer) – I was surprised; normally you get 4 – they gave us 8 and they were filled to the brim with cream cheese & onion – really creamy & yummy! The one ‘down’ thing to this place is: since it’s a take-out, mainly – we got our food in take out containers – I asked for hot tea and got it in a styrofoam cup! Plastic forks, more styrofoam – but I guess that just added to the ambiance, eh? To give you an idea of the amount of food – my container was so full that you couldn’t close it if you wanted to, when she set it in front of me – it was HEAPING! I ate, maybe, 1/4 th of the food and brought the rest home. I had a little bit earlier today and husband ate the rest as his DINNER – that’s how much was LEFT OVER! Amazing!


Apple-Spice Dump Cake

3-4 C. peeled/thinly sliced
1 box spice cake mix
6-8 pats butter

Pecan topping:
1/4 C. brown sugar
1/4 C. oats
1/2 C. chopped pecans

vanilla ice cream

Spray insides of crockpot
with nonstick spray. Place
apples on bottom. Pour
cake mix over apples &
spread evenly. Dot butter
evenly over cake mix; do
not stir ingredients. Mix
together topping ingredients
& sprinkle over top. Cook
on High 4 hours.
Serve with vanilla ice cream,
if desired.


Pizza Monkey Bread

1/2 C. (1 stick) butter, melted
1/2 tsp. garlic salt
1 T. Italian seasonings
2 cans Pillsbury Grands Homestyle
finely chopped pizza toppings:
pepperoni, cooked sausage, green
peppers, mushrooms, onions, etc.)
1 C. marinara sauce
2 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Grease a bundt pan with cooking
spray; set aside. In small bowl
whisk melted butter, garlic salt &
Italian seasonings until combined.
Remove biscuits from cans. Take a
raw biscuit & cut a slit in the side.
Using your fingers (or carefully use
a knife) to open the slit biscuits to
form a pocket. Carefully tuck a pinch
of cheese into pocket then add a
tsp of marinara sauce, some pinches
of your favorite toppings. Top with
a final pinch of cheese, then use
your fingers to pinch together the
dough to seal the pocket – make
sure it’s WELL sealed. Dunk the
pocket in butter mixture on both
sides, then place in prepared pan
seam side UP. Repeat with
remaining biscuits until they are
all filled & placed in pan side by
side. Pour any remaining butter
mixture over top, then bake 30
minutes until dough is cooked &
lightly browned. Remove & let
set 6 minutes. Carefully turn
bundt pan on top of a plate &
give it a slight jiggle to release the
monkey bread. Remove pan & serve
bread with a side of extra marinara
sauce for dipping.

(recipe: allfood.recipes)

Confetti Bean Salad

1 C. sugar
3/4 C. cider vinegar
1/2 C. vegetable oil
3/4 tsp. salt
1/4 tsp. pepper
1 can green beans
1 can yellow wax beans
1 can kidney beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can garbanzo beans
1 can great northern beans
1 large onion, chopped
1 large green bell pepper, chopped
1/2 large red bell pepper, chopped

Combine sugar, vinegar, oil, salt &
pepper in large bowl; mix well. Drain
all beans, rinse in cold water, drain
and add to bowl. Add onions & peppers;
mix well. Marinate in refrigerator
for 24 hours for best flavor.
Serves 18.

NOTE: You can use any canned bean
you prefer: cannelini, great northern,
pinto, red beans, small white cranberry
beans, etc.

(recipe Deanna – justapinch.com)

Tomato, Spinach Pasta Toss
2 C. uncooked Rotini* pasta
1/2 lb. Italian sausage**
1 (6 oz) pkg. baby spinach leaves
1 (14.5 oz) can Italian-style diced tomatoes,
1 C. shredded mozzarella cheese
2 T. grated Parmesan cheese
Cook pasta in large saucepan as directed
on pkg; omit salt. Cook sausage in deep large
skillet on medium-high heat 10-12 minutes or
until done, stirring occasionally. Drain grease,
return sausage to skillet. Add spinach &
tomatoes; cook 2 minutes or until spinach is
wilted, stirring occasionally. Drain pasta;
return to skillet. Add sausage mixture &
cheeses, mix lightly. Makes 6 (1 C. )

*you can substitute penne pasta for rotini

**you can substitute ground beef or
turkey for Italian sausage.

(recipe: Kraft foods)
Cheesy Hash Brown/Ham
1 (30 oz) pkg. frozen hash brown
potatoes, cubed or shredded
1 envelope dry onion soup mix
1 tsp. salt
1 (8 oz) tub sour cream
1 (10.75 oz) can cream of chicken 
2 C. grated Cheddar cheese
1/4 C. butter, melted
1 (6 oz) pkg. herb-seasoned 
stuffing mix
2 C. chopped ham
Spray insides of crockpot with 
nonstick spray. Combine hash 
browns, onion soup mix, salt, 
sour cream, soup, cheese &
ham; place in crockpot. Sprinkle
stuffing mix over top then drizzle 
melted butter over stuffing. 
Cover & cook on Low 5-6
hours or High 2-4 hours.
(recipe: therecipecritic.com)
Brownies for a Crowd 
(serves 20-30) 
4 oz. unsweetened chocolate 
32 oz. semi-sweet chocolate 
(5 1/3 C. chocolate chips, approx) 
7 C. sugar 
1/4 C. vanilla
 8 large eggs 
4 C. flour 
1 T. salt 
1 T. baking powder
Preheat oven 375 degrees F. 

Melt chocolate & butter in double boiler, 
stirring frequently. Remove from heat 
when melted. Combine sugar & 
vanilla in mixer (or by hand) 
slowly pour in chocolate/butter 
& mix until well combined. 
Add eggs, one at a time, mixing well 
after each addition. 
(Batter should be shiny & smooth). 
Combine flour, salt & baking powder 
in separate bowl; add to wet ingredients 
- mix just until combined, do not over mix. 
Line three 9 X 13" baking pans with 
parchment paper that over hangs the 
long sides, then spray generously 
with nonstick spray. Pour batter into 
pans & spread out evenly. 
Bake 35-40 minutes or until a 
toothpick inserted into center 
comes out with wet crumbs. 
Start checking at 30 minutes, 
as ovens differ greatly. When done, 
remove from oven & let cool in pans 
10 minutes. Remove from pans 
using the parchment & let cool an 
additional 5 minutes before cutting. 
Serve immediately. 
(recipe: allfoodrecipes)
Potato Bacon Soup

6-7 large potatoes, peeled
& cut into bite sized pieces
1 medium onion, chopped
2 cans chicken broth
1 can cream of chicken soup
1 can cream of celery soup
8 oz cream cheese, softened
& cubed
1 tsp. garlic powder
1/2 stick unsalted butter
1/2 C. milk*
1 pkg. real bacon bits or cooked,
crumbled bacon (how much you
shredded Cheddar cheese, (topping)
green onions (topping)

Cook potatoes & onion in chicken
broth with just enough water to cover
potatoes & onions.Cook until tender;
remove some & mash to make
soup thicker. Do not mash all of the
potatoes. Add cubes of cream cheese;
remove from heat until cream cheese
is melted. Return to heat on Medium-
Low heat. Add half bacon, both soups,
butter & spices; cook another 10 minutes.
Serve garnished with shredded
Cheddar cheese, green onion &
bacon pieces.

*Poster noted she never uses the
milk, she likes thick soup – it’s your

(recipe: Amber- justapinch.com)

 Double Chocolate Coke Cake

1 C. Coca Cola (real thing, not diet)
1/2 C. oil 
 1 stick butter
 3 T. cocoa
 2 C. sugar
 2 C. flour
 1/2 tsp. salt
 2 eggs
 1/2 C. buttermilk
 1 tsp. baking soda
 1 tsp. vanilla
 1 stick butter
 3 T. cocoa
 6 T. cream or milk
 1 tsp. vanilla extract
 3 3/4 C. confectioner's sugar
 Preheat oven 350 degrees F.
 In a saucepan, mix Coca Cola, 
oil, butter & cocoa and bring 
to a boil. In another bowl, 
combine sugar,  flour and salt. 
Pour the boiling Cola mixture 
over flour mixture and beat 
well. Add eggs, buttermilk, soda 
& vanilla; beat well. Pour mixture
into a greased and floured 
13 x 9 inch baking pan;bake 
20-25 minutes. Remove pan. 
Cool about 10 minutes before 
 In a saucepan, combine butter, 
cocoa, & milk. Heat until butter 
melts. Beat in remaining 
ingredients and spread on
cake while it's still warm. 
 (recipe: Facebook)

Our weather has definitely taken a turn
 for the COLD! It's been grey, cloudy &
 around 51 degrees F. all day. From what
 I've read & heard recently, we're going
 to be in for another really harsh winter.
 I don't know about you, but I'm NOT
 looking forward to that. My oldest son
 was dancing for joy the other day when
 informing me that someplace like Idaho
 had an inch of snow - of course, that
 son LOVES to ski! Sigh . . . no rest for the
 non-snow/cold weather lover - at least
 not in MY state: MICHIGAN!
 Enjoy your day - try to stay warm & 

PS: Sorry about all the various font sizes - seems
my computer is 'having it's own way' today with
whatever I type!

Having Fun!


What a riot! LOVE this photo!

Somehow, while browsing Facebook, I ended up on a photography site that had tons of photos, all arranged by themes: sunlight, organic, flawed, etc. This photo really cracks me up – he’s SO cute! Just gotta smile when seeing this – right?

It’s raining out right now and grey – sort of a gloomy Monday; temps are at 70 degrees F. Went to my yearly eye check up (the one where I make up my mind to do the cataract surgery – or not). After talking to my doctor, we agreed it isn’t critical at this point, so I settled for new glasses and surgery NEXT year! I’m not afraid of the surgery, it’s just that having spent $$$ this year on a new roof & gutters, I really didn’t want the extra expense EVEN IF my insurance covers most of it. There is also the fact that because my eyes are SO bad (without glasses) there would be a HUGE difference after getting one done – she even said he might decide to bump up the second surgery (usually it’s 2-3 weeks between eyes) to one week in between. We’re going into September soon and already my schedule has increased quite a bit, weekly. I would hate to have two surgeries and try to cram them into my already getting full schedule – better to wait another year and see what that brings. (Yes, I could live to regret it, but I’m good with my decision for now).

Youngest son decided to scrap his truck so we’re sort of in the middle of that – he’s trying to decide on the best company to go with (read that: the one that offers him the most $$$).

Saturday was my second church picnic and it was a lovely day for one – lots of people showed up and we have a very nice time. Along with the picnic, earlier in the day we received a phone call from the daughter of the little old lady we drive to church (she has Alzheimers) – her husband died Saturday. Sad situation – she still wanted to go to church (not a problem) but one daughter told me Saturday that it was OK for Pastor to announce the death from the pulpit – second daughter Sunday morning said it probably WASN’T a good idea as she sort of goes from reality to ‘drifting’ and could get really upset IF she realized what was going on. They took her to the hospital after he died (they weren’t able to make it in time) so she did see him, but she sort of slips in & out of reality. Pastor said when he called their condo the daughter gave her mom the phone. He said he really wasn’t sure what to say, so he said something like “We’re praying for you, so sorry to hear of _____’s passing” – she responded: “Oh, did he go somewhere?” so you get an idea of how things are. We went through church just fine, we’ll see how it goes. The family is trying to decide where Mom will be living, so we’ll see whether we’ll be driving her in the future. She’s a LOVELY lady; it grieves me to see her ‘slipping away’.


Cheesy Squash Casserole

1 T. vegetable oil

6 medium yellow summer squash,

thinly sliced

1 large Vidalia onion, thinly sliced

1 T. butter

1/2 C. grated Parmesan cheese

1 C. shredded sharp Cheddar cheese

1/2 C. sour cream

salt & pepper

1 sleeve crackers, crushed medium to fine,

(recommend Ritz)

Preheat oven 350 degrees F.

Grease 2 qt casserole dish, set aside.

Heat oil in large skillet over medium heat.

Saute squash, onion & butter until soft;

transfer to a bowl & stir in Parmesan,

Cheddar & sour cream. Add salt & pepper

to taste. Pour mixture into prepared dish;

sprinkle cracker crumbs evenly over top.

Bake 20 minutes or until top is golden &


Serves 6-8

(recipe: allfood.recipes)


Baked BLT Dip

1 lb. bacon, cooked

1 C. mayonnaise

1 C. sour cream

8 oz. cream cheese, softened

1 1/2 C. Cheddar cheese, shredded

1 tomato, seeded/chopped

1/4 C. chopped green onions

additional green onions, cooked

bacon, tomato & lettuce, for garnish

corn chips, for dipping

Preheat oven 350 degrees F.

Mix mayonnaise, sour cream & cream

cheese in a bowl until thoroughly

combined. Crumble bacon into

mixture & stir. Add Cheddar cheese,

green onions & tomato; mix well.

Pour mixture into a shallow dish

or pie pan; bake 20 minutes or

until bubbling. Garnish top with

extras listed above. Serve with

corn chips. Serves 20

(recipe: allfood.recipes)


Tuna Salad

2 C. pasta

1 C. mayonnaise

2 T. mustard

3-4 T. finely diced onion

1 tsp. garlic

1/2 tsp. garlic salt

1 tsp. parsley

1/4 tsp. onion powder

1/4 tsp. seasoned salt

1 can tuna


1 C. peas, frozen

1 C. shredded Cheddar cheese

1/2 C. chopped dill pickles

1/2 C. hard boiled egg, diced


Boil noodles until al dente; drain &

rinse in cold water. Mix together mayo,

mustard, onion, garlic/garlic salt, parsley,

onion powder, salt & pepper; stir until

combined. Mix cold, cooked noodles

& sauce together then add frozen peas,

cheese & pickles; stir gently & serve.

(recipe: allfood.recipes)


Easy Apple Pie Bread

1/2 C. butter, softened

1/2 C. granulated sugar

1/2 C. packed brown sugar

1/3 C. buttermilk*

2 tsp. baking powder

2 eggs

1 tsp. vanilla

2 C. flour

1/2 tsp. apple pie spice

1/2 tsp. salt

2 C. peeled, diced apples

3/4 C. pecans, chopped

Streusel Nut Topping:

1/4 C. packed brown sugar

1/2 tsp. cinnamon

3 T. flour

2 T. butter, softened

1/3 C. walnuts or pecans, chopped

Preheat oven 350 degrees F.

Grease bottom & sides of 9 X 5 X 3

loaf pan. (NOTE: If using a glass loaf

pan, reduce heat to 325)

In large bowl beat butter & sugars

together until combined; add

buttermilk & baking powder, beat

until combined. Add eggs & vanilla;

mix well. Add flour, apple pie spice &

salt; mix well. Toss apples & nuts in a bit

of flour before adding to batter (to prevent

them sinking to the bottom of pan). By

hand, stir in nuts & apples. Spoon batter

into prepared pan; spread evenly.

Prepare Streusel Topping:

In small bowl combine brown sugar,

cinnamon & flour. Using pastry blender

or fork, cut in butter until it resembles

coarse crumbs. Stir in nuts & sprinkle

over batter. Bake 60 minutes or until

wooden toothpick inserted near center

comes out clean. Cool bread in pan on

a wire rack 10 minutes. Remove from

pan & cool completely. Wrap and store

overnight before slicing.

*If you don’t have buttermilk:

Place 3/4 tsp. lemon juice or white

vinegar in a glass measuring cup. Fill

cup with enough milk to make 1/3

cup total liquid. Stir and let mixture

stand 5  minutes.

(recipe: mommyskitchen.net)


Dad’s Greek Salad

6 T. olive oil

2 T. fresh lemon juice

1/2 tsp. fresh chopped garlic

1 tsp. red wine vinegar

1/2 tsp. dried oregano or 1 tsp.

chopped fresh

1/2 tsp. dill weed or 1 tsp.

chopped fresh

salt & ground black pepper

3 large plum tomatoes, seeded &

coarsely chopped

3/4 cucumber, peeled/seeded &

coarsely chopped

1/2 red onion, peeled & chopped

1 bell pepper, seeded, coarsely


1/2 C. pitted black olives, coarsely


heaping 1/2 C. crumbled feta cheese

Whisk olive oil, lemon juice, garlic,

vinegar, oregano & dill until blended.

Season to taste with salt & pepper*;

let stand at room temperature. Re-

whisk before using.

Combine tomatoes, cucumber, onion,

bell pepper & olives in a bowl. Toss with

dressing. Sprinkle cheese over top &

serve. Serves 6

*dressing can be prepared 3 hours ahead.

NOTE: to take some of the bite out of the

onions, after chopping, soak them in a little

vinegar or lemon juice.

(recipe: Rhonda G-Marys Recipe Exchange)


Mediterranean Pork Chops &

Summer Salad

8 thin sliced center cut boneless

pork chops

1 small (6 oz) zucchini, ends trimmed


1 small (6 oz) yellow squash, ends

trimmed off

1 C. halved grape tomatoes

1 T. olive oil

1/4 tsp. Kosher salt

fresh cracked black pepper

1/4 tsp. oregano

3 garlic cloves, sliced thin

1/4 C. pitted/sliced Kalamata


1/4 C. crumbled Feta cheese

fresh juice from 1/2 large lemon

1 tsp. grated lemon rind

Preheat oven 450 degrees F.

Season chops with salt & pepper.

Julienne zucchini & yellow squash,

using a mandolin fitted with julienne

blade (or slice zucchini into 1/8″ thick

slices then cut slices lengthwise into

1/8″ thick strips.) Toss tomatoes with

1/2 T. olive oil, 1/8 tsp. salt, pepper &

oregano. Place tomatoes, cut side up,

on a baking sheet lightly sprayed with

nonstick spray. Roast 10 minutes. Add

sliced garlic & roast another 5 minutes

(this will prevent garlic from burning).

Transfer to large work bowl & set aside.

Reduce oven to 200 degrees F.

Heat a large, nonstick skillet over medium-

high heat, add remaining 1/2 T. olive oil &

zucchini with 1/8 tsp. salt; saute until tender,

about 5 minutes then add to bowl with

tomatoes & place in warm oven. Working

in two batches, spray skillet with cooking

spray & cook half of pork chops on medium-

high heat about 1 1/2 – 2 minutes on each

side then set aside on platter. Remove

veggies from oven & toss with olives, juice

of lemon & lemon rind. Serve veggies over

the pork chops & top with Feta cheese.

Serves 4

(recipe: skinnytaste.com)


Snickers Fudge

First Layer:

1 C. milk chocolate chips

1/4 C. butterscotch chips

1/4 C. peanut butter

Second Layer:

4 T. butter

1 C. granulated sugar

1/4 C. evaporated milk

1 1/2 C. marshmallow creme

1/4 C. peanut butter

1 tsp. vanilla

1 1/2 C. chopped salted peanuts

Third Layer:

14 oz. pkg. caramel cubes

1/4 C. heavy cream

Fourth Layer:

1 C. milk chocolate chips

1/4 C. butterscotch chips

1/4 C. creamy peanut butter

First layer preparation:

Lightly spray a 9 X 13 baking pan with

nonstick spray. Over medium heat, melt

milk choc. chips, peanut butter & butter-

scotch chips in small saucepan. Stir

together until completely melted & smooth,

then pour into baking pan. Spread evenly

with spatula, then refrigerate until set.

Second Layer Preparation:

Melt butter over medium-high heat in sauce-

pan. Add sugar & evaporated milk; bring to boil.

Cook 5 minutes, stirring constantly. Remove from

heat & quickly mix in marshmallow creme, peanut

butter & vanilla. Add peanuts to mixture; spread

evenly over chocolate layer. Refrigerate until set.

Third Layer Preparation:

Melt caramels & heavy cream over low heat until

smooth. Pour over peanut mixture & refrigerate

until set.

Fourth Layer Preparation:

Repeat step one. Pour over caramel layer & refrigerate

for at least one hour

before cutting.

(recipe: Rebekah Lewis – Somewhere in

the Middle.com)


Finally finished the baby blanket (the

one that I’ve been griping about – great

pattern, just really gets tedious after

awhile.) Still working on the shawl –

since it’s not due until next June, I’m

taking my good old sweet time with

it.  Am sort of ‘considering’ a crocheted

baby blanket pattern – IF I DO make it,

it will be for NEXT year’s Detroit Veterans

Hospital baby shower, not this years.


This is the one I just finished

Tomorrow night is our Knit/Crochet

MOVIE night – usually we get around

8 people – this time I have 13 coming!

The theme this time is salads, so it looks

like we’re going to be munching on some

very interesting salads (and a few desserts):

Michigan salad (not sure what that is),

Quinoa salad (LOVE this!), Waldorf salad,

(me:) Red Potato Salad, Carrot salad – lots

of ‘good eats’!

Since my eyes are still somewhat dilated

from the eye check, think I’m going to go

relax in my recliner and ‘look at the inside

of my eyelids’ a bit!

Enjoy your day;