Best wishes of the New Year! Stay safe & enjoy!



Published in: on December 31, 2017 at 2:43 pm  Comments (1)  

Merry Christmas!!!

Published in: on December 25, 2017 at 9:07 am  Leave a Comment  

Thanksgiving Day



Published in: on November 23, 2017 at 9:25 am  Leave a Comment  


Published in: on February 14, 2017 at 11:54 am  Comments (1)  

Merry Christmas!


Published in: on December 24, 2016 at 11:19 pm  Comments (1)  

Couldn’t Ask for Better Weather!


Just got back from doing a few errands – the weather is GORGEOUS! Sun shining, slight breeze and almost EIGHTY degrees F. out! Can’t be beat! My husband was just out cutting the grass for the first time this year – I have to remember to go water the hanging geranium (I tend to forget!).

One of my stops was Gordon Foods – we really love their broccoli salad ‘kit’ and (to my knowledge, anyway) they stopped carrying it last year (BUMMER!). This is a BIG kit that feeds about 15 people – and it was GREAT for taking to parties! I noticed that in their mail flier it said they have it – I searched the entire area where they used to have them and couldn’t find it anywhere. The manager said: “Sure! We have it – and it’s right here!” Well, that was a surprise. Apparently they stopped marketing it in a big black plastic box with clear lid – now it’s all in a clear bag; same PRICE but almost 2 lb. LESS! UGH! It used to be about 5 lb. and the box it came it was the serving container after you put the kit together! Great idea, right? After the manager left there was another couple there who had heard my conversation and they joined in talking to me about it. They, too, used to purchase it and their first comment was: “IT’S SMALLER AND the same price!” ($14.99) – I told them to go on line and type in Broccoli Salad – there are TONS of recipes to make it yourself. The cool thing about this one was: it was all cut up for you! Oh well – guess it’s ‘buy at your own risk’, right? I’m going to do the research & see if I can come up with a recipe that’s close – for you.


 Broccoli Salad

8 oz. bacon, cooked & crumbled
5 C. small, chopped broccoli florets
1/3 C. chopped red onion
1/2 C. sunflower kernels

1 C. mayonnaise
1 T. cider vinegar
1/4 C. sugar
3/4 C. raisins

Bring a large saucepan of salted water
to a boil; add broccoli & blanch until
bright green & slightly softened, about
3 minutes. Drain well, run under cold
water to stop the cooking & drain again.
Combine all dressing ingredients. Add
broccoli & toss to coat with dressing.
Refrigerate 1 hour.
Just before serving, fold in sunflower
kernels & bacon crumbles. Serve
immediately. Serves 10

(recipe: – Trisha

Pineapple Orange Cake

1 box yellow cake mix (regular size)
1 (11 oz) can mandarin oranges,
4 large egg whites
1/2 C. unsweetened applesauce

1 (20 oz) can crushed pineapple, undrained
1 (1 oz) pkg. instant vanilla pudding mix
1 (8 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. In large bowl beat cake mix, oranges,
egg whites & applesauce on Low speed of
elec. mixer for 2 minutes – pour into prepared
pan. Bake 25-30 minutes until a toothpick
inserted into center comes out clean. Cool
on wire rack. When cake is cool, prepare

In a bowl combine pineapple & pudding mix.
Fold in Cool Whip just until blended & spread
over cooled cake. Refrigerate at least 1 hour
before serving. Makes 15 servings.

(recipe: Mary’s Recipe Exchange)

Hot Dogs in a Crockpot

20-60 hot dogs
buns for dogs

shredded cheese, chopped onion,
mustard, ketchup, pickles

Place hot dogs in crockpot & cover.
Cook on Low 3-4 hours or High 1-2
hours. Turn heat to warm while

NOTE: Poster stated they fit 20
hot dogs in a 2.5 qt. crockpot


Chinese Chicken Bites

1 lb. ground chicken
3 scallions, finely chopped
(about 1/2 C.)
2 T. flour
1 T. soy sauce
1 T. water
1/2 tsp. sesame oil
1/4 tsp. ground ginger
1 tsp. salt
1/2 tsp. black pepper

peanut oil-for frying

In medium bowl combine all
ingredients except oil – mix well.
Cover bottom of large skillet with
about 1/2 inch peanut oil & heat
over medium-high heat. Drop chicken
mixture by teaspoonfuls into hot oil.
Reduce heat to medium-low & fry 5-6
minutes until golden brown, turning
once. Drain on paper towels & serve
immediately. Makes 30-35 pieces


Easy Chicken Cordon Bleu

1 (6 oz) box stuffing mix for chicken
6 small boneless skinless chicken
6 slices sliced smoked ham
1 (10 3/4 oz) can cream of chicken
1 T. Dijon mustard
6 slices Swiss cheese

Preheat oven 400 degrees F.
Prepare stuffing mix accordg. to box.
Place chicken in 9 X 13″ baking dish
sprayed with nonstick spray & cover
with sliced ham. Mix soup & mustard;
spoon over chicken & top with
prepared stuffing. Bake 25 minutes
until chicken is done (165 degrees F.)
Top with cheese & bake 5 minutes
more until cheese is melted. Serves 6

(recipe: Kraft recipes)

Quick & Easy Pizza Pockets

1 C. warm water
3 tsp. active dry yeast
1 T. sugar
2 C. flour
1 tsp. salt
1 T. olive oil

Combine yeast & sugar with warm
water; allow to sit 5-10 minutes until
bubbly. Add flour, salt & oil to yeast.
Combine wet ingredients into dry in
a mixer bowl & knead 5 minutes until
dough is smooth & just slightly sticky.
Allow to rise 1/2 hour.
Preheat oven 450 degrees F.
Divide dough into 6 pieces.
Roll each piece into a circle. Layer
one half of each piece of
dough with desired toppings.
NOTE: If you are using marinara or
any other pizza sauce, be sure to
keep sauce at least an inch away from
edges or they will be difficult to seal.
Once filled, pull other half of dough over
top of filling & seal edges to close (either
by slightly wetting edges of dough &
pressing together or pressing edges
together using tines of a fork). Place
‘pockets’ on a slightly sprayed baking
sheet. Lightly spray tops of pockets
with nonstick spray & bake 12-15
minutes. Serves 6

Suggested fillings:
sliced pepperoni
sliced black olives
sliced mushrooms
chopped green pepper
shredded cheese: mozzarella or
pizza sauce – marinara or jarred
pizza sauce


Lemon Garlic Shrimp Fettuccine

8 oz. fettuccine noodles
1 lb. large shrimp, deveined/tails
3 T. butter
2 tsp. minced garlic

2 T. butter
1 T. flour
2 C. milk (or heavy cream/Half & Half)
1/4 C. shredded Parmesan cheese
1/2 tsp. Italian seasoning
juice of 1 small lemon (2-3 T.)
salt/pepper, to taste
fresh chopped parsley, garnish

Cook fettuccine noodles accordg. to pkg.
directions; drain. In large pan or skillet
melt 3 T. butter over medium heat; add
garlic & stir 1-2 minutes until fragrant.
Add shrimp & saute 5-7 minutes until
pink & hot; transfer shrimp to a plate.
Prepare sauce by adding 2 T. butter to pan
(no need to clean pan before); melt over
medium heat. Sprinkle flour over melted
butter & stir until mixture clumps up.
Gradually whisk in milk; simmer a few
minutes, stirring throughout, until sauce
is thickened. Add Parm. cheese & stir until
melted. Stir in lemon juice, salt/pepper. Top
fettuccine noodles with sauce & shrimp;
garnish with parsley, if desired. Serves 4


Healthy Yogurt Berry Cake

3/4 C. flour
3/4 C. whole wheat flour
1/4 C. sugar
1/2 C. brown sugar
1 tsp. salt
2 tsp. baking powder
1/2 C. unsalted butter
4 eggs
1 tsp. lemon juice
1/2 tsp. vanilla
1 1/2 C. plain Greek yogurt
1 1/2 C. frozen berries (raspberries,
blackberries, strawberries, blueberries
or mixed)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Melt butter in small saucepan on
medium-low heat until it turns golden
brown, keep an eye on it so it doesn’t
burn. Remove from heat & let cool. In
medium bowl whisk flours, baking powder
& salt. In separate bowl whisk browned
butter, sugar & brown sugar until light &
fluffy. Add eggs, lemon juice & vanilla –
whisk until well combined. While stirring,
slowly add flour mixture into egg mixture.
Once combined, mix in yogurt. Using a
large spoon, gently fold in berries & pour
mixture into prepared pan. Bake 30
minutes until a toothpick inserted into
the center comes out clean. Let cool
then slice. Serves 10-12


Had to get gas today and, once again, was a bit
‘blown away’ by the increase: regular at Clark
is now up to $2.59/9 (so I only got $25.).

Tonight is Knit/Crochet Night and I’m ready with a
new knit baby blanket; this is a pattern I’ve done
before but with a bit of a twist. I had purchased
a large (1 lb) skein of white and also got 3 smaller
skeins of a teal blue/medium green/white variegated
to use for the ‘bumpy’ rows only to discover when
working with it that the white was too thick AND
the variegated kind of got ‘lost’ in all the white.
The variegated skeins were on sale and I can still
use them for baby hats but the distance between
each ‘color’ versus the amount of WHITE they chose
to use was way too big for my project. The ‘bumps’
would end up with a tiny bit of color swimming in
tons of white – unacceptable to my way of thinking
so it was back to the ‘drawing board’ so to speak.
Went to Meijers (a store about 5 minutes from my
house – they are sort of like a WalMart – they carry
just about anything you might want all under one
roof.) Bought a big skein of sport-weight white yarn
ON SALE! (ended up buying 3 of them, great price and
I can ALWAYS use it). Got home and searched through
the yarns I already had and found a small skein of
baby pastels – variegated so I’m using that for the
‘bumps’.  I’m going to place a picture of one of the
blankets I’ve made using this pattern so you’ll kind
of get an idea of what I mean:


In the afghan I’m making, the bumps are
pastels and the background is all white.

PS: Just discovered a new (to me)
author: Michael Palmer; he writes
mystery/fiction – so far I’ve read
2 of his books: “The First Patient”
(about the President of the United
States” – fiction) and “The Fifth Vial”.
I like his style of writing – keeps you
constantly wondering what comes
next (my favorite!). I was just strolling
through the fiction/mystery section
at the library and grabbed 2 of his
books, read the back cover & checked
them out. I’m happy to report that he’s
written quite a few books and I plan on
checking them all out!

My sons introduced me to a new (to me)
animated movie: “Big Hero 6”; it’s rated
PG – it’s funny, has a good plot and keeps
you on your toes throughout the entire
movie – I would HIGHLY recommend it!
It’s 2015 – Disney.

Hope you are having a good day – AND I
hope that your weather is really nice,
as well. Husband informs me it’s supposed
to rain tomorrow, but from all I’ve seen of
our weather forecasts, we’re in for the 70/
80’s all week – YAY!






My middle son works part time, making very little money. The company he works for is NOT one to give health insurance hence, last year, we managed to get him enrolled in MEDICAID. He recently mentioned he might want to see our doctor about an ailment and wanted to make sure he still had insurance…”therein lies the tale” to use a very old expression. To try to put this into some sort of perspective, let’s just say I spent a good 1 1/2 HOURS calling all sorts of various government phone numbers ATTEMPTING to get either a caseworker name or phone number. By the end of that time I had (a) gotten REALLY mad and told a guy to “Bite me!” – he was NO help at all (b) ended up with the very same extension/person a good 3 or more times (their recordings are hooked into a LOOP!) (c) the very last person I talked to was SO SNOTTY I ended up hanging up and bawling – hard! I got NO WHERE! The last (snotty woman) yelled at me that she was with Child Protective Services and how did I get HER? (I HAVE NO IDEA – the recording kept saying “If you know your parties extension, Press 1, if not, press 0” – everytime I hit O it took me back to the original recording! UGH! I was so upset, all I could think was: “If THAT WOMAN is with Child Protective Services – LORD HELP anyone who gets HER and needs help; maybe their child is being removed from the home or they are being abused!” I cannot BELIEVE what a mess that was! AND – (speaking for myself) I’m NO DUMMY when it comes to talking on or using phones! I spent 16 YEARS with the phone company! UGH! Today my son said perhaps we could ‘attempt’ to plod through the form ON LINE, so that’s what we did. Not saying that was ‘easy’ in any way – equally frustrating, but we finally got the 32 page form completed and submitted.

Want to know the really ‘fun’ part? NO ONE would tell him anything as to who was his case worker! I ended up, today, locating a piece of paper with a name & number on it so we called it: answering machine basically saying that the worker’s cases had all been transferred – please call the main number.” I’m guessing that worker QUIT – I know I WOULD, if I had to work for that kind of insanity! (I will say, one nice lady DID let us know that he no longer HAD insurance; apparently it had expired LAST YEAR! We said we didn’t get a letter or any sort of notification from them. She said: “You ‘should’ have received a letter, but that’s not always the case so you’ll have to re-apply”. So basically there are LOTS of people out there who’s insurance expired and they have NO IDEA until they go to try to USE it! Is that ABSURD or what? That is ONE very SAD state of affairs for our lovely federally funded ‘insurance for people who can’t afford it’ program!

So much for my frustrations yesterday – at least we finally got the form submitted…and now we wait.



Published in: on May 12, 2016 at 4:49 pm  Comments (5)  

Merry CHRISTmas, everyone!


I John 4:14: “and we have seen and do testify that the Father sent the Son to be the Savior of the world.”

Published in: on December 25, 2015 at 10:05 am  Leave a Comment  

Ok – I caved!


(not my house)

After thinking of what I ‘might’ have to ‘do’ today I read a couple chapters in the new book I’m working on then got a bad case of the GUILTS . . . traipsed upstairs and started dragging down the Christmas decorations. Got my husband to bring down the two trees. Hung the lighted wreath in the window and turned it on – first ‘decoration’ officially UP! (Just couldn’t face my grandson tomorrow when he comes over saying: “Grandma Pam! WHERE’S your TREE???” (that doesn’t necessarily mean I’ll put the tree up by then, but at least he can see I’ve made a ‘start’! (Talk about procrastinating, eh?)

After that, we got a call that youngest son’s car was ready to pick up – husband went to get son at work & finish that little detail. While they were gone I started thinking: “Ya know – if I start NOW I could probably finish the 3 loaves of Christmas bread for the neighbors!” Happy to say that there are 2 loaves of cranberry bread and 1 cinnamon streusel ready to deliver. Got started on the mail lady’s cookies, too! I remembered the recipe from last year – SUPER SIMPLE! These are cake mix cookies – 3 ingredients and you’re good to go for 3 dozen cookies! I had a box of chocolate fudge cake mix so I added about 1 C. chocolate chips to the batter – they turned out really soft & tasty! Recipe below:


Cake Mix Cookies

1 box any flavor cake mix
2 eggs
1/2 C. vegetable oil

Preheat oven 350 degrees F.
Mix all ingredients together &
spoon by tablespoons onto
ungreased cookie sheets.
Bake 9 minutes.
Makes 3 dozen

Christmas Muddy Buddies
(puppy chow)

9 C. Rice Chex cereal, Corn
Chex or Chocolate Chex –
or a combination
1 C. semisweet chocolate chips
1/2 C. peanut butter
1/4 C. butter or margarine
1 tsp. vanilla
1 1/2 C. powdered sugar

In large bowl measure cereal.
In 1 qt. microwaveable bowl,
microwave choc. chips, peanut
butter & butter, uncovered, on
High 1 minute; stir. Microwave
about 30 seconds longer until
mixture can be stirred smooth;
stir in vanilla. Pour mixture over
cereal, stirring until evenly coated.
Pour into 2 gallon ziplock bag. Add
powdered sugar, seal bag & shake
until well coated. Spread mixture
on waxed paper to cool. Store in
airtight container in refrigerator.
Makes 18 servings.


Sausage & Cheese Breakfast

1 (16 oz) pkg. breakfast sausage
1/4 C. onion, minced
1 tsp. salt
2 T. unsalted butter, melted
1 large egg, lightly beaten
1 C. shredded sharp Cheddar

1/4 C. milk
1/2 C. water
1 T. granulated sugar
2 1/2 tsp. active dry yeast
3 C. flour
1 tsp. salt
1/4 C. unsalted butter, melted
1 large egg, lightly beaten

Using medium skillet, cook sausage &
onion until sausage is cooked through.
Drain; transfer to medium bowl & allow
to cool. Add remaining ingredients for
filling; stir to combine. In small saucepan,
combine milk, water & sugar – heat over
Low heat until mixture reaches 115 degrees
F. – remove from heat; stir in yeast & let
set 5 minutes. Combine 1 C. flour, salt,
butter, egg & yeast mixture in large
mixing bowl. Beat on medium speed
until blended. Gradually stir in enough
remaining flour to make a soft dough.
Turn dough out onto lightly floured
surface; knead until smooth & elastic
(about 5 minutes). Cover with a
kitchen towel & let dough rest 10
minutes. Roll dough out onto floured
surface into a 8 X 14″ rectangle. Spread
filling evenly over dough, leave a 1″
margin on outer edges. Roll up dough,
starting with long side. Pinch seams to
seal. Use a sharp knife to cut the roll
into 10 equal-sized rolls. Place each roll,
cut side down, into lightly greased
9 X 13″ baking pan (or 10″ pie pan).
Cover & let rise in a warm place 1
hour or until rolls have doubled in size.

Preheat oven 375 degrees F.
Bake rolls 25-30 minutes until golden.
Allow rolls to cool in pan on wire rack.
Makes 10 rolls


Ham & cheese Pastry Puffs

Spice Blend:
1/2 tsp. onion powder
1 T. chili powder
2 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. garlic powder

1 (17.3 oz) pkg. puff pastry,
1/4 C. Dijon mustard
1/2 lb. thinly sliced deli ham
1/2 C. Swiss cheese, grated
1/2 C. white Cheddar cheese,
1 egg, beaten
1 T. water

Preheat oven 400 degrees F.
Line baking sheets with parchment
paper. Combine all spice blend in
small bowl; mix well. Unfold pastry
sheets & cut each sheet into 9
squares. Spread about 1/2 tsp.
Dijon over pastry; arrange ham &
cheese down center of squares.
Sprinkle with some spice blend
then fold two opposite corners
of each square over filling &
press edges to seal. Place on
prepared baking sheets. Combine
egg & water & brush each pastry
with egg wash. Sprinkle tops of
pastries with more spice blend.
Bake 15-18 minutes until golden
brown. Serve warm or at room
temperature. Makes 18


Italian Mozzarella Chicken

6 boneless skinless chicken breasts
3/4 tsp. dried oregano
3/4 tsp. dried basil
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 1/2 C. mozzarella cheese, shredded
1 (8 oz) pkg. penne pasta, cooked
1/3 C. green olives w/pimentos, chopped
1/4 C. grated Parmesan cheese

Spray inside of crockpot with nonstick
spray. Sprinkle chicken with salt/pepper
on both sides & place in crockpot. Sprinkle
garlic evenly on top of breasts & cover with
marinara sauce. Cover & cook on Low 6
hours (chicken should be cooked through
& tender). Place breasts on lightly greased
baking sheet & sprinkle with mozz. cheese.
Place olives & Parm cheese in crockpot;
stir & heat through. Place chicken under
broiler 2-3 minutes until cheese is
melted & golden (watch to make sure it
doesn’t burn). Pour sauce over cooked
pasta; mix well & serve chicken over
pasta. Serves 6

(recipe: crockpotmoms)

Baked Pineapple-Glazed Baked

1 (12 lb) fully-cooked ham,
bone-in half ham
whole cloves (if desired)
1 C. 7-UP or Ginger Ale*
1 1/2 C. packed light brown sugar
1/2 C. pineapple preserves (or)
well-drained crushed pineapple
1/2 C. pineapple juice
1 T. spicy brown mustard
large can pineapple rings
large jar maraschino cherries

Preheat oven 350 degrees F.
Line a deep baking pan with
wide foil to form a tub for the
ham. Place ham in pan, cut-
side down & lightly score fat
on ham by cutting into it
slightly, creating a diamond
pattern. Insert whole cloves
into corners of each diamond,
if desired. Pour 7 UP or ginger
ale over ham, cover loosely
with another piece of foil & bake
30 minutes. Mix brown sugar,
pineapple, mustard; add enough
pineapple juice to form a thick,
but pourable glaze – pour any
remaining juice around ham.
Brush about 1/3 of glaze over
ham & loosely cover with foil.
Return to oven & bake 10-15
minutes until fruit is warmed
through & internal temp. of
ham reads 145 degrees F. on
an instant read thermometer.
Remove & let rest 15 minutes,
then carve around bone &
natural seams of ham, trans-
ferring slices back into pan
juices until ready to serve.
Serves 12+

*May omit 7UP or ginger ale
and use all pineapple juice.

For a smaller ham:
Oven temp. 350 degrees F.
roughly 18 minutes per pound,
until center of ham reaches
145 degrees F. Check instructions
on your brand of ham for their


Easy Christmas Peppermint

1/4 C. butter, softened
1/3 C. light corn syrup
3-4 C. powdered sugar, divided
1-2 tsp. peppermint or mint
extract (or your choice of flavors)
food coloring – preferably gel or paste
1/2 C. granulated sugar (to roll balls

Combine butter & corn syrup in small
bowl. Add 2 C. powdered sugar, your
choice of extract – mix well until
combined. NOTE: add extract 1/2 tsp.
at a time until mixture reaches your
desired flavor. Stir in an addition
cup of powdered sugar. Turn mixture
out onto a cutting board sprinkled
with 1/2 C. powdered sugar. Knead
mixture until sugar is absorbed &
is completely smooth, adding
additional powdered sugar, if needed.
Divide dough into three portions.
Tint one portion red (using food coloring)
and one green – leave one portion white.
Shape into 3/4 inch balls & roll in
granulated sugar; flatten gently with a
fork. Let candies stand, uncovered, at
room temperature, 1 day. Store in
airtight container. Makes 5 dozen



That’s all for today – 2 postings –
now THAT’S a first!




Published in: on December 10, 2015 at 4:30 pm  Comments (1)  
Tags: , , , , , , ,

Scattered thoughts on a Thursday



Not much going on – finished the yellow crocheted baby blanket today; haven’t quite solidified my pattern idea for the next blanket (am sort of hovering at a Granny Square one – yes, I know – that’s CROCHET and you HATE crochet!). Found lots of nice patterns knit & crochet, but want to use this donated yarn to it’s best potential. Most of the yarn is a sort of fuzzy baby yarn (skeins in white & lavender; have a few small skeins of a dark purple, a large skein of a kinky light pink, and some light mauve). Have a large ball of leftover yellow from other afghan; am thinking of making the squares like flowers: bright yellow center, then varying outer rings – we’ll see.

My special needs friend I drive each week brought me his afghan (the one I knit him about 1 1/2 years ago) – it seems he caught it on something and now it has a small hole. Washed & dried it first and a little later on today will go looking for the hole. Upon first sight I didn’t find one – we’ll see.

Our weather is still chilly, gray and yucky 56 degrees F. (could be worse: it could be raining – sigh). Gas prices are on the rise: now up to $2.69/9 – guess they’re upping them for the holiday weekend. My oldest son just told me that the price of eggs will be going up a LOT soon – I guess there’s a bird flu that’s killing commercial chickens, making egg prices go through the roof. He’s an Executive Chef and has been trying to order ahead on eggs, but his suppliers tell him that they are now limited on how many they can sell due to this new development.

Managed to make it through our Knit/Crochet Movie night Tuesday – we watched a movie we all voted on (not exactly knowing what it was about but the girl that brought it just got it from Netflix and said it was NEW!). The movie: “Still Alice” – Alex Baldwin & Julianne Moore – about a lady professor who slowly goes downhill with early-onset Alzeheimer’s – certainly NOT a happy/fluffy chick flick like we hoped! About half way through one of the ladies blurted out: “OK WHO brought this DEPRESSING MOVIE?” It was well done & acted, just not a easy-to-watch one, for sure.

At the movie night one of the ladies brought “Pineapple Fluff” – THIS is a dessert recipe you need to keep on hand! Don’t think there was ANY left later, we all glommed on it!

Pineapple Fluff Dessert

2 (3 1/2 oz, ea) pkgs. Instant pistachio
pudding mix
2 (12 oz, ea) tubs Cool Whip, thawed
1 (20 oz) can crushed pineapple

Mix pudding with pineapple & juices;
let set a few minutes then fold in
Cool Whip. Refrigerate at least 2 hours.
Serves 10-12

NOTE: Can also add
2 C. chopped walnuts
1/2 C. maraschino cherries, chopped
1 (1 lb) bag miniature marshmallows
(If adding marshmallows, refrigerate
at least 24 hours to let marshmallows



Hawaiian Pasta Salad

8 oz bow tie pasta
1/2 C. pineapple, cut into small cubes
(fresh or canned- drain if using canned,
but do not throw the juice – use for the
1/4 C. roasted red pepper, diced
2 C. diced ham
1 green onion, thinly sliced

1/2 C. mayonnaise
1/4 C. plain Greek yogurt
1 T. honey barbecue sauce
1/2 C. pineapple juice

Cook pasta accordg to pkg directions;
drain & cool under cold water (Pasta
must be cold). Mix all dressing
ingredients together. Combine all
ingredients in large bowl; gently
toss with dressing. Refrigerate
at least 1 hour before serving.


Chicken Taco Pie

1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. salt
1 can refried beans
2 C. salsa
3 C. chicken breast, cooked/chopped
1/2 C. sour cream
5 (10 inch) flour tortillas
3 1/2 C. Mexican-blend cheese (up to
4 C., shredded)
1 C. whole kernel corn

sour cream
shredded lettuce – garnish

Preheat oven 400 degrees F.
Mix together chicken, chili powder,
garlic, salt & sour cream in bowl. Using
a 10″ springform (or cake pan) layer 2
tortillas. Spread 1/2 the can of beans
on top & sprinkle evenly with 1/4 C.
cheese. Layer another tortilla, top
with 3/4 C. salsa, 1/2 C. corn & 1 1/2
C. chicken. Repeat layers one more
time. Top with a tortilla, 1/3 C. salsa &
1 to 1 1/2 C. cheese. Cover with foil &
bake 20 minutes. Remove foil & bake
5 minutes more until all cheese has
melted. Top with shredded cheese &
sour cream. Cut into wedges to serve.
Serves 6


Creamy Carrots

1 1l2 lb. carrots, peeled, cut
diagonally into thin slices
1/2 C. vegetable broth
2 oz. cream cheese, cubed
2 T. chopped fresh chives (or
chopped green onions)

In large skillet bring carrots & broth
to boil under medium-high heat.
Reduce heat to medium-low & simmer
8-10 minutes, covered, until carrots
are crisp-tender. Uncover & simmer,
8-10 minutes until most of broth is cooked
off & carrots are tender. Remove from heat
& add cream cheese; stir until melted then
sprinkle with chives. Makes 6 servings

(recipe: kraftrecipes)

No-Bake Banana Split Pie

1 pre-made graham cracker pie crust
1 (4 oz) carton Yoplait Pina Colada
1 (8 oz) pkg. cream cheese, softened
1/2 C. sugar
1 (8 oz) tub Cool Whip, thawed
3 ripe bananas

Topping suggestions:
hot fudge
maraschino cherries
your favorite ice cream toppings

Whip together yogurt, sugar & cream
cheese until fluffy. Fold Cool Whip into
cream cheese mixture & spoon into pie
crust. Mound sliced bananas on top then
top with your choice of toppings.

Captain’s Quick Cole Slaw

1/2 C. mayonnaise
1/3 C. milk
1 tsp. white vinegar
1/4 C. sugar
1/4 tsp. salt
1 (16 oz) pkg. cabbage coleslaw

In large bowl whisk together all
ingredients except coleslaw mix;
mix until smooth & creamy. Add
coleslaw mix & toss until well-
coated. Cover & chill at least
1 hour before serving. Serves 4


The Best Crockpot Pork Chops

4-6 pork chops without bone
1 can cream of chicken soup
1 small can mushrooms, drained/
1/4 C. Dijon mustard
1/4 C. water
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. black pepper
4 potatoes, unpeeled/cut into cubes
1 onion, chopped

Combine soup, mushrooms, mustard,
water, salt, basil, salt/pepper. Add
potatoes & onion, stirring to coat. Place
pork chops on top of potato mixture.
Cover & cook on Low 8-10 hours or High
4-5 hours.
To serve you can place potatoes on top of
pork chops or just top with gravy.


Summer Salad

2 C. finely chopped seeded/peeled cucumber
1/2 C. finely chopped/seeded tomato
1/4 C. chopped red onion
2 T. minced fresh parsley
1 jalapeno pepper, seeded/chopped
4 1/2 tsp. minced fresh cilantro
1 garlic clove, minced or pressed
1/4 C. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt

tortilla chips, for dipping

In small bowl combine first 7 ingredients.
In another bowl combine sour cream,
lemon/lime juices, cumin & seasoned
salt; pour over cucumber mixture & toss
gently to coat. Serve immediately.

(recipe: Dana Smith-Facebook)

Shrimp Orzo with Feta

1 1/4 C. uncooked whole wheat
orzo pasta
2 T. olive oil
2 garlic cloves, minced
2 medium tomatoes, chopped
2 T. lemon juice
1 1/4 lb. uncooked shrimp
(26-30 per lb), peeled/deveined
2 T. minced fresh cilantro
1/4 tsp. pepper
1/2 C. crumbled feta cheese

Cook orzo accordg to pkg. directions.
In large skillet over medium heat, heat
oil. Add garlic; cook & stir 1 minute. Add
tomatoes & lemon juice; bring to boil.
Stir in shrimp – reduce heat, simmer,
uncovered, 4-5 minutes until shrimp
turn pink. Drain orzo & add to shrimp
mixture with cilantro & pepper – heat
through. Sprinkle with feta cheese when
serving. Serves 4.


Easy Fudge

1 (12 oz) bag semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 1/2 tsp. vanilla
1/4 tsp. sea salt

Optional mix-ins:
chopped nuts
cranberries or currents
rice krispies
chili powder (if you like things a little spicy)

Line a 9″ square baking dish with aluminum
foil. In medium saucepan combine choc. chips &
cond. milk over Low heat; stir until chocolate
is melted & smooth. Once smooth, remove from
heat & stir in vanilla & salt. Pour into prepared
dish & refrigerate at least 2 hours. Using foil,
remove from pan & cut into pieces.



That’s the news from the home front today –
have no idea what’s for dinner tonight; I still
have about 12 hot dogs left over from the
Movie Night – who knew ladies don’t eat
2 hot dogs EACH? I didn’t! (But then there
were a lot of other really tasty things to
try: REALLY good potato salad, taco salad,
KFC coleslaw (the friend who brought this
said: “Why should I MAKE coleslaw when
Kentucky Fried Chicken makes such good
stuff?” Point taken!) and one of the ladies
only eats organic (I didn’t know this): she
brought organic Sweet Potatoes chips,
guacamole and some KILLER Mango
salsa! (she gets it at Sam’s club) – I was
totally STUFFED by the end of the night,
just sampling all the foods (AND I skipped
the chocolate brownies & a triple chocolate
Bundt cake!). Yes, we eat really well on
Movie Night!

Have a great day – try to enjoy yourself,
even a little!!!



Published in: on May 21, 2015 at 11:44 am  Comments (1)