Hangin’ with the OWLS and other things –


First, since the cute Snoopy clipart showed up, just had to post it. Our weather temperatures have drastically changed since this time last week – woke up to 32 degrees F. (Yes, here in Michigan that CAN be the exact temperature when we get that dreaded “S” word – snow). If we had pumpkins I could have said there was definitely FROST on those pumpkins! It’s sunny, breezy and now up to 43 balmy degrees so I can’t complain too much. First thing found me getting out to return library books (found out they were closed for Veteran’s Day – which was YESTERDAY! UGH!) Oh well – was able to use the ‘side of the building’ return slot, so at least they won’t be over-due! Made a quick trek to Tim Horton’s for husband’s favorite coffee pods and tried out their ‘special: small hot cocoa for $1.00’ – it was good. Next was a quick trip to the grocery store where I found myself being seduced by two items: fresh broccoli and some really nice looking pork chops on sale; yes, dinner very soon will be broiled BBQ pork chops, baked potatoes & broccoli with cheese sauce – YUM! Tonight’s dinner will be Potato Soup – haven’t made it in awhile and, with the cold temperatures, it just seemed to be the ‘thing’ to make!

I have some GREAT NEWS! Just got the results back from my doctor’s visit on Tuesday for a chest x-ray and ultrasound of my abdomen. When I went to see my oncologist last week (cancer doctor) he requested I get these tests done – just as a preventative, last thing after being Five Years Cancer Free. To put it mildly, it made me feel a little unsettled – if I’m now cancer-free, WHY these tests? Oh well, being the good little patient I am, I had them done. Results: ALL GOOD- ALL CLEAR! YAY! Thank You, Lord!

To fill you in on the OWL story: I think I mentioned in a few posts back that I wanted to knit a baby hat for our unborn grandson – his Momma decorated his room in all owl designs so I felt a little owl hat would go good with the baby blanket. Searching for just the right pattern took some time, as did the knitting of the hat & attempting to make the face ‘cute’. When I showed my friend (the leader of my special needs group) the photo of the baby hat she immediately said: “Can you make an adult one for my daughter in Colorado? She LOVES owls!” (Normally I would NOT go for any requests like that but since she is one of my closest friends, I said “I’ll try”. Let’s just say, with researching a pattern that would fit the hat I had in mind took me almost 2 days (hence why I haven’t been writing here). Lots of really cute patterns – some in other languages (Russian/Chinese, etc.) – let’s just say I skipped those. Some I couldn’t figure out how to extract the cute owl pattern from the rest of the pattern – UGH! FINALLY I found a dishcloth pattern that fit my needs & immediately set to knitting up a test ‘swatch’. (another hour at least). Started on the hat late afternoon yesterday (lots of math figuring, to make sure the pattern would fit exactly in the middle of the hat, etc.) Worked on it a good 2 hours then put it down when I noticed that I didn’t like the way I’d done a few rows (time to rip them back – I gave up on that last night). Got up early this morning and set to ripping out 4 1/2 rows (92 stitches per row) until I was finally back where I wanted to be. Long story – I still have about 1 – 1  1/2 hours left of knitting then it will be done. I will post a photo of both the baby owl had and the adult one soon. Some days I just don’t FEEL like knitting any more . . . sigh.


No-Bake Marshmallow
Pumpkin Pie

1 (10 oz) pkg. large marshmallows
1 C. canned pumpkin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 C. Cool Whip, thawed
1 (9 inch) graham cracker
pie crust

additional Cool Whip, for topping

In large saucepan combine first
6 ingredients; cook & stir over
medium heat 8-10 minutes until
marshmallows are melted; remove
from heat & cool to room temp.
Fold in Cool Whip & spoon into
crust. Refrigerate 3 hours until set.
Serve with additional Cool Whip
for topping, if desired. Makes 8

(recipe: tasteofhome.com)

Southern Green Beans w/Bacon

4 strips thick-cut bacon
2 lb. fresh green beans, trimmed
3 C. water
3 C. chicken broth
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper
4 T. butter, unsalted
1/3 C. sliced almonds

Cook bacon in large Dutch oven
until crisp; drain on paper towels &
cut into pieces. Reserve bacon
grease-add beans, water, broth,
garlic powder, seasoning salt/
pepper to pot & bring to a boil.
Simmer 20-30 minutes until beans
are tender. Drain beans into a
strainer & return to pot on stove.
Add butter & almonds; cook over
medium heat, swirling pot, until
butter becomes golden brown &
gives off a nutty aroma. Stir beans
& bacon into butter & heat through,
making sure to coat everything with
butter. Serve warm. Serves 6-8

(recipe: iwashyoudry.com)

Pepper Jack Scalloped Potatoes

6 large russet potatoes, peeled/
rinsed/dried/sliced 1/4″ or
1/4 C. unsalted butter
1 small onion, chopped fine
1/4 C. flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 C. milk
1 1/4 C. Half & Half
2 1/4 C. Pepper Jack cheese,
freshly grated

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. In medium pan,
saute onion in butter over medium
heat until softened. Add flour & stir
to incorporate well. Slowly add milk &
cream; whisk together – season with
salt/pepper. Continue stirring until
mixture is bubbly & thickened; remove
from heat & add 1 1/4 C. Pepper Jack
cheese – stir until creamy. Evenly layer
half of sliced potatoes in prepared dish;
pour half of sauce onto potatoes & spread
evenly using back of a spoon. Evenly layer
remaining potatoes & cover with remaining
sauce, evenly. Sprinkle top with remaining
1 C. cheese. Bake, uncovered, 45-55 minutes
until a fork easily pierces the potato slices.
(cooking time will depend on thickness of
potato slices).
Remove from oven & cool 10 minutes
before serving. Serves 6

(recipe: cozycountryliving.com)

Sweet Potato Casserole

2 lb. sweet potatoes, cleaned
4 T. melted butter
1/4 C. milk
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 egg

1/2 C. packed brown sugar
1/2 C. flour
4 T. melted butter
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Line a sheet pan with foil &
spray with nonstick spray. Prick
potatoes with a fork & place on
pan. Bake until tender, 45 minutes-
1 hour. When potatoes are cool
enough to handle, cut them open,
scoop out insides & place potato
insides in a large bowl. Add 4 T.
butter, milk, brown sugar, spices
& egg to bowl. Use a potato masher
or food processor to mash/blend
until mostly smooth. Spray a 9 X 9″
pan or 2 qt. baking dish with nonstick
spray. Discard skins or use for another
Spread sweet potato  mixture into
pan evenly. In another bowl, mix brown
sugar, flour, melted butter & pecans,
until crumbly. Sprinkle on top of potatoes
& bake 25-30 minutes until topping has
lightly browned. Serve immediately
Serves 6

(recipe: realhousemoms.com)

Bacon Cheeseburger Pie

1 T. olive oil
1 white onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 T. Worcestershire sauce
2 T. chopped dill pickles
1 tsp. pickle juice
1 T. yellow or Dijon mustard
1 refrigerated pie crust
1 C. milk
1 large egg
1 C. shredded Cheddar cheese
8 strips bacon

Preheat oven 350 degrees F.
In large skillet over medium heat
heat oil. Add onion & cook until
tender. Add garlic & cook 1 minute.
Add ground beef; cook until no
longer pink, 5-7 minutes; drain &
remove from heat. Season with
salt/pepper, Worc., dill pickles,
pickle juice & mustard – stir to
combine. Line a pie plate with
refrigerated pie crust & transfer
beef mixture to crust. In small bowl
whisk milk & egg; pour over beef &
top with Cheddar. Make a bacon
by placing 4 strips of bacon
on top of the pie. Flip 2 back & place
1 slice on top, then flip back the
2 slices & flip up the other 2,
creating a ‘weave’. Cover crust
with foil & bake 35 minutes. If
bacon needs to be cooked more,
place under broiler 3-5 minutes.
Let cool 10 minutes then serve.
Serves 4

(recipe: delish.com)

Grandma’s Lasagna

1 lb. ground beef
1 (28 oz) jar spaghetti sauce
1 (14.5 oz) can Italian-style diced
1/4 tsp. salt
1 (10 oz) pkg. frozen chopped
broccoli, thawed/well-drained
1 (15 oz) tub ricotta cheese
1/4 C. grated Parmesan cheese
1 egg
10 uncooked lasagna noodles
1 1/2 C. (6 oz) shredded mozzarella

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
brown beef over medium heat
8-10  minutes until no pink
remains, crumbling meat as it
cooks; drain. Add spaghetti
sauce, tomatoes & salt; stir
until well blended. In medium
bowl combine broccoli, ricotta
& Parmesan cheeses; mix in egg.
Spread 2 C. sauce mixture over
bottom of prepared dish. Press
4 uncooked noodles lengthwise
over sauce & place 1 noodle
crosswise across each end of
dish, completely covering
sauce mixture. Spread
ricotta mixture evenly over noodles
then sprinkle with 1 C. mozzarella
cheese. Top with 1 1/2 C. sauce then
arrange remaining noodles over
sauce, pressing lightly into sauce.
Spread remaining sauce over top.
Bake 55 minutes until noodles
are tender. Remove from oven &
sprinkle with remaining 1/2 C.
mozzarella; cover with foil & let
stand 10 minutes. Cut & serve.
Serves 6

(recipe: mrfood.com)

Beef Barley Soup

1 T. butter
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
4 C. beef broth
4 C. water
2 C. chopped, cooked roast beef
1 (14.5 oz) can diced tomatoes,
1 C. quick-cooking barley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
1/2 C. frozen peas

In 6 qt. stockpot, heat butter over
medium-high heat; saute carrot,
celery & onion until tender, 4-5
minutes. Add broth, water, beef,
tomatoes, barley & seasonings;
bring to boil. Reduce heat &
simmer, covered, 20 minutes,
stirring occasionally. Add beef
& peas, heat through, about
5 minutes. Serves 8 (3 qts)

(recipe: tasteofhome.com)

Crockpot Gingerbread
Pudding Cake

1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 large egg white
1 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 C. chopped pecans
6 T. brown sugar
3/4 C. hot water
2/3 C. butter, melted

Cool Whip (thawed), whipping
cream optional toppings

Spray insides of crockpot
with nonstick spray.
Mix molasses & 1 C. water. In a
bowl cream softened butter & sugar
until light & fluffy; beat in egg
white & vanilla. In another bowl whisk
together flour, baking soda, salt &
spices; add to creamed mixture
alternately with  molasses mixture,
beating well after each addition;
fold in pecans. Pour mixture into
prepared crockpot & sprinkle top
with brown sugar. Mix hot water &
melted butter; pour over batter (DO
NOT STIR). Cover & cook on High
until a toothpick inserted into center
comes out clean (2 to 2 1/2 hours).
Turn off crockpot, let stand 15 minutes.
If desired serve with optional
toppings. Serves 8

(recipe: tasteofhome.com)


Well, that’s all the excitement around here lately –
hope you are able to enjoy this Fall weather AND
stay nice & warm!



PS: Forgot to mention: gas prices around
here have dropped to $1.99/9 – WOW!




Today I am officially FIVE YEARS CANCER FREE!


While chatting with my Oncologist (cancer doctor) I said: “So – see you in a year?” He said: “No, you’re done!” WOW! (I will still have to see my Radiologist, probably once a year, not sure yet, but for the most part, I’m done with all the doctors! YAY!)

Today was supposed to be in the 50’s but it’s 69 degrees F. sunny and gorgeous! What a great way to celebrate MY DAY! I stopped at the Salvation Army store near the cancer center and bought 5 paperbacks – they have used books for sale: .50 cents paperback/$1.00 hardbacks – more murder/mysteries for me!

Lots of Fall/Thanksgiving recipes comin’ in so here ya go:


Pumpkin Pie Cupcakes

2/3 C. flour
1 (15 oz) can pumpkin puree
3/4 C. sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda

Whipped cream – topping

Preheat oven 350 degrees F.
Line a 12-cup muffin tin with paper
liners. In a bowl, whisk flour, baking
powder, baking soda, salt & pumpkin
pie spice. In large bowl whisk pumpkin
puree, sugar, eggs, vanilla & evap.
milk until well combined. Add dry
ingredients to wet & whisk until no
streaks of flour remain & batter is
smooth. Fill each muffin cup with
approx. 1/3 C. batter. Bake 20 minutes
& let cool 20 minutes. Remove cupcakes
from tin & chill in fridge 30 minutes. Top
with whipped cream & sprinkle tops
with more pumpkin pie spice or cinnamon
before serving. Makes 12.

(recipe: cakescottage.com)

Overnight Apple French Toast

1 C. brown sugar, packed
1/2 C. butter
2 T. light corn syrup
4 Granny Smith apples, peeled/
cored/sliced 1/4 inch thick
3 eggs
1 C. milk
1 tsp. vanilla
9 slices day-old French bread
1 C. applesauce
1 (10 oz) jar apple jelly
1/2 tsp. cinnamon
1/8 tsp. ground cloves

Combine brown sugar, butter &
corn syrup in small saucepan;
cook over Low heat until thick.
Pour into ungreased 9 X 13″
baking dish. Arrange sliced apples
on top of syrup. Beat eggs, milk
& vanilla in shallow dish. Dip
bread slices in egg mixture &
arrange over apple slices. Cover
& refrigerate overnight. Uncover
& remove 30 minutes before baking.
Preheat oven 350 degrees F.
Bake 35-40 minutes until top of
bread is browned. Combine
remaining ingredients in a saucepan
& cook over medium heat until
jelly is melted. Serve toast with
apple slices on top & spoon the
warm sauce over the apples.
Serves 6-8

(recipe: gooseberrypatch.com)

30-Minute Garlic Roasted Chicken

2 T. olive oil
4 skin-on, boneless chicken breasts
(about 1 1/2 lb)
salt/ground black pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread,
grilled or toasted
2 T. white wine vinegar

Preheat oven 425 degrees F.
Heat oil in large ovenproof skillet
over medium-high heat. Season
chicken with salt/pepper & cook,
skin-sides down, until browned,
5 minutes. Separate the heads of
garlic into cloves but do not peel.
Flip chicken, add garlic & rosemary
to skillet & transfer to oven. Roast
until chicken is cooked through but
still moist, 15-20 minutes. Place
bread on a platter & top each
sliced with a chicken breast. Add
vinegar to skillet & scrape any
browned bits with a wooden spoon.
Add 3 T. water & simmer until sauce
thickens slightly, about 2 minutes.
Pour sauce & garlic over chicken/
bread. You can squeeze the garlic
out of the skin & spread on chicken
or bread. Serves 4

(recipe: foodnetwork.com)

Sausage & Wild Rice Casserole

1 box Uncle Ben’s Wild Rice, cooked
accordg. to pkg. directions
1 lb. sausage, cooked/drained
1 can golden mushroom soup
1 1/2 C. mozzarella cheese

Preheat oven 350 degrees F.
Mix all ingredients & place in
greased casserole dish. Bake
30 minutes. Serves 6-8

(recipe: eat-drink-smile.com)

Crockpot Garlic Parsley Potatoes

1 1/2 lb. new potatoes, washed
1/4 C. olive oil
3-4 cloves garlic, minced
3 T. dried parsley (or fresh
parsley, finely minced)
salt/pepper, to taste

Using a vegetable peeler, peel away
ONE strip of peel around middle of
each potato & place in bottom of
crockpot. Drizzle olive oil over top
then sprinkle with garlic & parsley;
toss with a spoon to coat each
potato with oil/seasonings. Cover &
cook on Low 4-6 hours until potatoes
are fork-tender. Serves 4

(recipe: crockpotladies.com)

Spiced Harvest Pumpkin Soup

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 ribs celery, finely chopped
3 T. butter
1 medium apple, peeled/shredded
5 cloves garlic, minced
1 (29 oz) can solid-pack pumpkin
1 (14.5 oz) can chicken broth
1/4 C. minced fresh parsley
2 tsp. dried thyme
1 tsp. salt
1 tsp. brown sugar
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. pepper
2 C. milk
1 C. heavy whipping cream

salted pumpkin seeds

In Dutch oven saute carrots,
onion & celery in butter 4 minutes.
Add apple & garlic; cook 2 minutes
longer until tender. Stir in pumpkin,
broth, parsley & seasonings – bring
to boil. Reduce heat; cover & simmer
20 minutes. Add milk & cream; cool
slightly. Place mixture in a blender &
process in batches until smooth.
Return all to pan & heat through.
Garnish servings with pumpkin seeds.
Serves 10 (2 1/2 quarts)

(recipe: tasteofhome.com)

Spice Cookies with Pumpkin Dip
(overnight recipe)

1 1/2 C. butter, softened
2 C. sugar
2 large eggs
1/2 C. molasses
4 C. flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
(additional sugar)

Pumpkin Dip:

1 (8 oz) pkg. cream cheese,
2 C. canned pumpkin pie mix
2 C. powdered sugar
1/2 – 1 tsp. ground cinnamon
1/4 – 1/2 tsp. ground ginger

Cream butter & sugar until light &
fluffy. Beat in eggs & molasses.
Combine next 6 ingredients; add to
creamed mixture & mix well.
Refrigerate overnight.

Preheat oven 375 degrees F.
Shape dough into 1/2 inch balls;
roll in additional sugar & place
(2 inches apart) on ungreased
cookie sheets. Bake until edges
begin to brown, about 6 minutes.
Cool 2 minutes before removing
to a wire rack.

Beat cream cheese until smooth;
beat in pumpkin pie mix. Add
powdered sugar, cinnamon & ginger –
mix well. Serve with cookies on the
side. Refrigerate any leftover dip.

Makes about 20 dozen cookies and
3 Cups dip

(recipe: tasteofhome.com)


That’s all the good news from here, today.



A little behind on writing . . .


It’s been a bit busy around here lately – Saturday found me going to my first “Mom-to-Mom’ Sale with the mother & grandmother of our (not yet born) grandbaby. They found some really nice things (we still don’t know the sex – might find out today when she goes to the doctors – she’s 17 weeks now). I was happy buying some cardboard baby books and a small bouncy chair like the one the baby’s daddy had when he was a wee tyke, some 33 years ago. Church/choir practice/evening church yesterday – got a free BIG zucchini someone wanted to give away so dinner tonight will be zucchini casserole. (I wanted to make zucchini stir fry with it, but husband REALLY wanted casserole . . . oh well, what do you do, right?)

Today was a run-run: first visit to radiologist to get results of recent double mammogram: GREAT NEWS! I don’t have to come back for a YEAR! (up until now it’s been first 3 months, then 6 months . .. now it’s a year!) I asked him who actually does the “She’s now 5 years cancer free” declaration and he said both he and the oncologist – (see him Nov. 6th) so we’ll await that date. When you get cancer, that FIVE YEAR cancer free mark is what you’re shooting for – I have 2 more months to find out officially.

With that doctor stop I included a stop at the Salvation Army to see if I could find a highchair and a baby walker (I don’t want the really HUGE ones they have now-my house is too small for that) no luck yet, but I still have lots of time. Quick stop at the library to return books, stopped at Kroger to ‘state my case’: Saturday I stopped at our Kroger (they are holding a GRAND re-opening sale after remodeling) and they had rotisserie chickens for $4.99. It’s a long story but with the deli person’s help, I found & purchased one. We ate it for dinner and then I looked at my receipt: they had charged me $9.99 for it – today I took back the newspaper page with the ad, the receipt and the empty bag – the nice lady said that I had purchased an ORGANIC chicken and they are always $9.99 – Hey! I asked the deli lady there where were the chickens that were on sale and she pointed to the only one there so I bought that one! How was I to know it was ORGANIC? Good news, she refunded $5.35 cents to me – score! Quick trip to Gordon Foods then a small grocery to get more zucchini for this stupid casserole and now I’m home – whew!


Pam’s Zucchini Casserole
(rough estimates on ingredients,
I made up the recipe)

3-4 zucchini, sliced thin
1/2 onion, chopped
1/2 – 3/4 C. grated Parmesan cheese
1 egg
about 3 C. cooked white rice
salt/pepper, to taste
Italian seasoning, to taste
1/2 – 3/4 C. sour cream
1 lb. hamburger, cooked/cooled

1/2 – 3/4 C. shredded mozzarella-
(for topping)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place half of
sliced zucchini in a layer in
bottom of dish. Mix together
remaining ingredients & scoop
on top of sliced zucchini. Place
remaining sliced zucchini on top &
sprinkle with shredded mozz.
cheese. Bake 1 hour.
Serves 6

Crockpot Turtle Monkey Bread

2/3 C. packed brown sugar
1/2 C. butter
1/4 C. granulated sugar
1 (16.3 oz) tube Pillsbury GRANDS!
homestyle refrigerated buttermilk
3/4 C. pecan halves
2 T. whipping cream
1/3 C. milk chocolate chips

Spray crockpot with nonstick spray. In
2-C. microwaveable measuring cup,
mix brown sugar & butter – microwave
uncovered, on High 1-2 minutes, stirring
every 30 seconds, until mixture is boiling
& smooth. In large ziplock bag, place
gran. sugar. Separate dough into 8 biscuits;
cut each one into fourths. Add a few biscuit
pieces at a time to bag, shake to coat. Sprinkle
1/4 C. pecans in bottom of crockpot; top with
half of biscuit  mixture. Pour 1/3 of butter
mixture over biscuit pieces in crockpot – repeat
with 1/4 C. pecans & remaining biscuit pieces;
pour remaining butter mixture over biscuits,
sprinkle top with remaining 1/4 C. pecans.
Cover & cook on High 1 1/2 – 2 hours until
a knife inserted into center comes out clean &
biscuits are no longer doughy in center – tops
of biscuits will be moist & may appear unbaked.
Turn off heat. Carefully remove cover so moisture
on inside of lid does not drip onto bread. Cover
opening of crockpot with paper towels; return
cover to crockpot & let stand 10 minutes. Run a
knife around the inside edges of crockpot then
invert crockpot upside down onto a heatproof
serving plate.
In 1 quart saucepan, heat cream over medium
heat until just boiling – remove from heat & stir
in chocolate chips until melted & smooth. Drizzle
over top of bread & serve warm. Serves 12

NOTE: You can substitute 1/4 C. hot fudge topping,
heated, for chocolate drizzle

NOTE: If your crockpot has a ceramic removable
insert, turn container halfway around about halfway
through cooking time for more even browning.

(recipe: Marys Recipe Exchange)

Balsamic Snap Peas

1/2 T. butter
2 cloves garlic, minced
2 T. shallots, minced
2 C. fresh snap peas
2 T. balsamic ‘glaze’ (recipe below)
salt/pepper, to taste

Melt butter in a skillet over medium-high
heat. Add shallots & saute until tender,
2 minutes. Add garlic & saute until fragrant,
about 30 seconds. Add snap peas & saute
until warmed through, 5 minutes, stir
constantly. Add balsamic glaze & toss to
combine. Season with salt & pepper. Serves 4

Balsamic Glaze:
8 oz. balsamic vinegar
1/4 C. sugar
pinch salt

Pour balsamic vinegar into sauce pot;
add sugar & salt; stir to combine. Heat
over medium heat to a boil; stir. Heat
until glaze is thick & syrupy & has
reduced by half – remove from burner
& allow to cool. Can be stored in an
airtight container in fridge up to 2

(recipe: realhousemoms.com)

BLT Pasta Salad

2 1/2 C. uncooked bow tie pasta
6 C. torn romaine lettuce
1 medium tomato, diced
4 strips bacon, cooked/crumbled
1/2 C. Ranch salad dressing
1 T. barbecue sauce
1/4 tsp. pepper

Cook pasta accordg. to pkg. directions;
drain then rinse under cold water. In
large bowl combine lettuce, tomato,
bacon & pasta. Drizzle ranch dressing
& BBQ sauce over top & gently toss
to coat evenly. Season with pepper &
serve immediately. Serves 6

(recipe: life-in-the-lofthouse.com)

Breakfast Bake

1/4 C. milk
5 eggs, whisked
1 can refrigerated biscuits
6 green onions, sliced
4-6 strips bacon, cooked/crumbled
1 C. Cheddar cheese, shredded

Preheat oven 350 degrees F.
Combine whisked eggs &  milk in
large bowl. Cut biscuits into quarters
(using greased kitchen shears) & stir
into egg mixture. Let biscuits soak in
egg while cooking bacon/slice onions,
etc. Add everything to large bowl & mix
well. Pour into greased 9 X 13″ baking
dish. Bake 25 minutes (make sure eggs
are no longer runny). Serve warm.

(recipe: Courtney Luper-Facebook)

Zucchini “Meatballs”

1 tsp. olive oil
2 cloves garlic, crushed
1 1/4 lb. unpeeled zucchini,
1/2 tsp. kosher salt
1/8 tsp. black pepper
3 T. chopped fresh basil
1 C. Italian seasoning breadcrumbs
1 large egg, beaten
1 oz (1/4 C.) Pecorino Romano cheese,
freshly grated plus more for serving
2 C. marinara sauce

Preheat oven 375 degrees F.
Spray large rimmed baking sheet with
nonstick spray. Place oil in large skillet
over medium heat. When hot, add garlic
& saute until golden, about 30 seconds.
Add zucchini, season with salt/pepper &
cook on High heat until all water
evaporates from skillet, 5-7 minutes.
Transfer to a colander to get rid of any
excess water, then to large bowl with
bread crumbs, beaten egg, Romano cheese
& chopped basil. Form mixture into 16
balls, about 1 oz each, rolling tightly &
transfer balls to prepared sheet. Spray
top of balls with nonstick spray & bake
until firm & browned, 20-25 minutes.
Heat sauce in large deep skillet to warm,
about 4-5 minutes. Add meatballs to
sauce & simmer 5 minutes. Serve with
grated cheese. Serves 4

(recipe: skinnytaste.com)

Man Bars

1 (14 oz) box graham crackers
(3 sleeves) crushed into crumbs
1 (12 oz) bag semi-sweet chocolate
1 C. finely chopped walnuts or pecans
2 (14 oz, ea) cans sweetened condensed
1 1/2 tsp. vanilla
1/2 tsp. salt
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Combine graham cracker crumbs
(about 4 C. total), choc. chips, nuts,
condensed milk, vanilla & salt in
large bowl; mix until well combined.
Line a 9 X 13″ baking dish with parch-
ment paper or foil, well greased) then
spread batter into pan. Bake 30 minutes
until set. Cool completely in pan, remove
then cut into squares. Add powdered
sugar to a medium bowl; add squares &
toss to coat. Store in air-tight container.
Makes 48 squares.

(recipe: southyourmouth.com)


Gas prices are still staying at
$2.11/9 – YAY!

Weather-wise it’s still nice out –
in the 70’s/80’s & sunny (it rained
all day Saturday, but that’s OK).

Hope you’re having a great day!



Enjoying the quite/rest – for now . . .


After the past crazy/hectic week I’m definitely enjoying the semi-rest/quiet. Yesterday went OK – early on…church/change clothes, grandson’s football game EXCEPT – the team that played before his went over time – WAY over time which put his team way over, also. I’m sitting there looking at my watch (choir practice starts at 4:45 p.m. a good 20-25 minutes away from where I am)…time is getting VERY close to 4 p.m. and there’s still the FOURTH quarter to go! By this time I’m pretty exhausted – it’s semi-warm out but directly in front of us is the team’s cheer leaders. We’re talking 7-9 year olds (I’m guessing here) – screaming & yelling the ENTIRE game – UGH! I’m sorry – I’m not one for seeing little girls dolled up like the show “Toddlers & Tiaras” (make up, outfits that are not really for little girls, etc.) so all I want to do is watch the FOOTBALL game. Finally I make the decision to just stay for the end of the game and chuck choir practice/evening church/church business meeting and then go home. Got home & took a 1 1/2 hour NAP – I was whipped!

Today is the ‘annual’ (both sides) Mammogram – you know the drill, ladies: this is where I get up on my soapbox and urge you STRONGLY to go get your Mammograms. Bottom line: if I hadn’t done that five years ago who knows what would have happened – I’m quickly approaching the 5-year mark for being breast cancer FREE-YES, a routine mammogram caught the 3 tumors. They were very small and very close to my rib wall (in fact, had the first surgery not come back with what they call a ‘dirty margin’ – means there might be more cancer cells in the area – I might be still carrying cancer in my body.) I praise the LORD that my 5 year anniversary is quickly coming up – not sure, exactly, when the oncologist (my main cancer doctor) declares me Cancer Free – it could be December or January – I’ll have to find out then. I do know, looking back, it was 4 days ago 5 years ago that I had my first cancer surgery (then another one 2 weeks later). MAMMOGRAMS CAN SAVE LIVES! Please go get yours – we want to see you around to enjoy your life!


Layered Peanut Butter Dessert Dip

1 C. creamy peanut butter
1/2 C. Marshmallow creme (Kraft)
1/2 C. Cool Whip, thawed
1/4 C. coconut, toasted
1 oz. semi-sweet chocolate, melted/
2 T. cocktail peanuts

Optional ‘dippers’:
sliced fruit, vanilla cookies, graham

Spread peanut butter onto bottom of
8 inch pie plate. Mix marshmallow
creme & Cool Whip until blended;
spread over peanut butter. Top with
remaining ingredients.
Makes 16 (2 T. ea) servings

(recipe: Kraft recipes)

Crockpot Balsamic Chicken & Carrots

4 bone-in skin-on chicken thighs
1 lb. carrots, washed/peeled
2 T. butter
1/4 C. balsamic vinegar
1/4 C. honey
1/2 tsp. sea salt
1/2 tsp. dried cilantro
1 tsp. jarred minced garlic
pinch red pepper flakes

Melt butter in skillet over medium-high
heat. Add chicken, skin sides down, &
let brown 5-6 minutes until golden
brown. Flip & brown 2-3 minutes on
other side. Whisk vinegar, honey,
salt, cilantro, garlic & red pepper flakes
together. Place chicken & whole carrots
in crockpot – pour balsamic mixture
over top. Cover & cook on High 3-4
hours or Low 6-8 hours. Serves 4

(recipe: slowcookergourmet.net)

Baked Steak with Gravy

1 C. flour
1/8 tsp. salt
1/8 tsp. pepper
6-8 beef cube steaks
1 tsp. butter
2 (10 3/4 oz, ea) cans golden
mushroom soup
2 1/2 C. water
1 (4 oz) can sliced mushrooms,

Preheat oven 325 degrees F.
Mix flour, salt & pepper in a
shallow pie pan. Dredge steaks in
mixture. Melt butter in a skillet
over medium heat; add steaks &
brown on both sides. Arrange
steaks in a lightly greased 9 X 13″
baking dish. Combine soup, water
& mushrooms – pour over steaks.
Cover with foil & bake 45-50
minutes. Remove foil, bake an
additional 15 minutes. Serves 6-8

(recipe: gooseberrypatch.com)

Country Potato Bake

1 lb. pkg. frozen shredded
hash browns
1 (10 3/4 oz) can cream of chicken
1 C. sour cream
1/4 C. margarine, melted
1 C. shredded Cheddar cheese
6 slices bacon, cooked crisp/crumbled
1 (2.8 oz) can French-fried onions

Preheat oven 350 degrees F.
Spread hashbrowns evenly in lightly
sprayed 9 X 13″ baking dish. Mix
soup, sour cream & marg. together
& pour over top. Sprinkle top with
cheese, bacon & onions. Cover with
foil & bake 45 minutes. Serves 12

(recipe: gooseberrypatch.com)

Three-Bean Salad

1 (16 oz) can green beans, drained
1 (16 oz) can yellow beans, drained
1 (16 oz) can kidney beans rinsed/
1 onion, sliced
3/4 C. sugar
2/3 C. vinegar
1/3 C. oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano

Mix beans & onion together in
bowl. Combine remaining ingredients
in a saucepan & heat until sugar
dissolves – pour over beans.
Refrigerate at least 12 hours prior
to serving. Serves 12

(recipe: gooseberrypatch.com)

Zippy Zucchini Pasta

1 (7 oz) pkg. angel hair pasta or
thin spaghetti
2 small zucchini, cut into
1/4″ pieces
2 cloves garlic, minced
3 T. olive oil
1 (14.5 oz) can Mexican diced
tomatoes, undrained
1/4 C. minced fresh parsley
1 tsp. dried oregano
1/8 – 1/2 tsp. crushed red pepper

Cook pasta accordg. to pkg.
directions. In large skillet saute
zucchini & garlic in oil until
zucchini is crisp-tender. Add
tomatoes, parsley, oregano & pepper
flakes; heat through. Drain pasta,
serve with zucchini mixture.
Serves 3

(recipe: tasteofhome.com)

Amish Apple Dessert

1 C. flour
1 tsp. baking powder
1/8 tsp. salt
1 1/4 C. milk (divided into 1/2 C.
and 3/4 C.)
5-6 C. peeled/cored/sliced apples
(about 10) place in water with a
little lemon juice to prevent browning)
3/4 C. granulated sugar
1 tsp. cinnamon
2 eggs

Preheat oven 400 degrees F.
Spray a 8 X 8″, or 9 X 9″ baking
dish with nonstick spray. Mix flour,
baking powder, salt & 1/2 C. milk
in small bowl. (dough will be quite
soft). Take half of dough & roll out
onto a flour-dusted surface until it
is the size of the bottom of the
pan you are using. Carefully transfer
dough to pan – use your fingers to
form dough to cover bottom of pan.
Whisk eggs & 3/4 C. milk. Drain apples
& place them evenly over dough in pan –
sprinkle with cinnamon & 3/4 C. sugar.
Roll out remaining dough large enough
to mostly cover apples in pan. Pour
egg/milk mixture over apples. Carefully
place rolled dough on top – you do not
need to seal it to edges. Bake 45 minutes
until apples are soft & custard is set.

(recipe: notquiteamishliving.com)

Haven’t received my ‘driving times’ for this week
yet (grandson transport). All is well with oldest
son & his girlfriend (after her roll-over car
accident) – she’s still a little bruised, but she &
baby are fine. Middle son is settling into his new
job as front desk clerk at Hilton – he said it’s either
really slow or really hectic but he’s getting used to
it. Other than that, this week is looking up –
tomorrow is knit/crochet night, Weds. is my
usual special needs group and coming up Saturday
is a Moms-to-Moms sale! I’ve never been to one
before but I’m told they are very ‘grandma’
friendly – I’m looking for some good prices on
a used Pack ‘n Play, maybe a changing table and
a high chair – we’ll see what happens (I’m
EXCITED! BABY shopping – YAY!)

Have a GREAT week!



PS: We’re almost into Fall weather – I had to wear
long pants and a sweater this morning – it was really
CHILLY! 68 degrees F. ; supposed to warm up into the
70’s later today – YAY!

Back ‘At It’ Again!


Finally starting to feel like my ‘old’ self – a little more energy (but not much). Went to doctors yesterday (had to wait 1 1/2 hours in waiting room -sigh). Husband & I went together – same room. After being checked the decision was it looks like we both have VIRAL infections but, just to be careful, he put us both on a Z-pack & Flonase (general coverage antibiotic & nose spray for the congestion). I ended up going to Knit Night & did ‘ok’ – but left an hour early (just started to feel really worn out).

Today was my regular check up with my cancer Radiologist: he’s very happy with the way things are going – mammogram in September and if all’s good – my last visit in December will be the 5 YEAR MARK!

Dropped off five baby blankets for Crisis Pregnancy Center (didn’t get the red & white striped one done in time – guess that will start the ‘next’ batch for delivery, right?).


Sausage Breakfast Casserole
overnight recipe)

1 lb. ground pork sausage
1 tsp. dry mustard
1/2 tsp. salt
4 eggs, beaten
2 C. milk
6 slices white bread, toasted/cut
into cubes
8 oz. mild Cheddar cheese, shredded

Crumble sausage in medium skillet, cook
over medium heat until evenly brown; drain.
Mix eggs, salt & mustard in medium bowl;
add sausage, bread cubes & cheese; stir to
coat evenly. Spray 9 X 13″ baking dish with
nonstick spray & pour mixture into dish.
Cover with foil & chill 8 hours or overnight.

Preheat oven 350 degrees F.
Bake casserole 45-60 minutes. Uncover &
reduce temp. to 325 degrees. Bake an
additional 30 minutes until set.

(recipe: tiphero.com)

Sweet & Sour Meatballs

1 1/2 lb. ground beef
1 egg, beaten
1/4 C. milk
1/2 C. seasoned or plain bread crumbs
1 tsp. dried minced onion
1/4 tsp. (Simply Asian) sweet ginger &
garlic seasoning
salt/pepper, to taste
2 T. brown sugar
1 T. corn starch
1/2 C. soy sauce
1 (10 oz) bottle sweet & sour sauce
1 clove garlic, minced
1 tsp. (Simply Asian) sweet ginger-
garlic seasoning (or similar)
1 green bell pepper, cut into chunks
2 carrots, sliced thin
1 small onion, cut into chunks
1 (20 oz) can pineapple chunks in juice,
reserve juice for sauce

Cooked brown or white rice for 4

Preheat oven 350 degrees F.
In large bowl mix all meatball ingredients
together. Using a small cookie scoop, form
meatballs. Place meatballs on large baking
sheet sprayed with nonstick spray. Bake
25 minutes; drain grease & place meatballs
on paper towels.
In medium bowl mix brown sugar & cornstarch.
Add soy sauce, sweet & sour sauce, minced
garlic, Simply Asian seasoning & pineapple
juice; mix to combine. In 9 X 13″ baking dish
add meatballs, onion, green peppers, carrots
& pineapple chunks; pour sauce over all &
bake 20-25 minutes until sauce starts to
thicken. Serve over cooked brown or white
rice. Serves 4

NOTE: You can freeze the meatballs before
baking (to bake later). Once you have formed
the meatballs, place them on a large sheet
& flash-freeze them one hour. Remove from
freezer & place meatballs in large freezer bag.
Date the bag & freeze. (flash-freezing prevents
them from sticking together in bag).

(recipe: mommy’s kitchen)

Chicken/Cauliflower/Rice Casserole

2 boneless skinless chicken breasts
1 head cauliflower
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
1 large sweet onion, diced
8 oz. cremini mushrooms, quartered
2 (10 oz, ea) bags fresh spinach
1 (13.5 oz) can coconut milk
1 C. chicken broth
3 large eggs
1/2 tsp. nutmeg

Trim inner core of cauliflower & break
into florets; transfer to food processor,
filling processor only 3/4 th full. Pulse
in 1-second pulses until cauliflower has
broken down into rice-sized granules.
Transfer mixture to bowl & repeat with
remaining cauliflower. Squeeze mixture
in a dry, clean dishcloth to remove excess
liquid then transfer to a 9 X 13″ baking
dish sprayed with nonstick spray. Season
chicken with 1/2 tsp. salt & 1/4 tsp. pepper.
In a skillet heat 1 T. oil over medium-high
heat. Saute chicken 7-8 minutes per side.
Transfer to cutting board to cool – when cool
enough to handle, shred into bite-sized
pieces & add to cauliflower ‘rice’ in dish.
Preheat oven 325 degrees F.
In same skillet heat remaining 1 T. oil & add
onion; saute 1-2 minutes. Add mushrooms
& saute about 5 minutes. Add spinach in
batches & cook until wilted, 1-2 minutes.
Season with 1/4 tsp. salt & 1/8 tsp. pepper.
Remove from heat & transfer to baking dish.
Whisk together chicken broth, coconut milk,
eggs, nutmeg & remaining salt/pepper. Pour
mixture over chicken & vegetables. Bake
45-50 minutes until egg mixture is set & a
toothpick inserted into center comes out
clean. Remove from oven & let cool
5-10 minutes before serving. Serves 6

(recipe: perdue.com)

Southwest Turkey Soup

1 lb. ground turkey
1 T. olive oil
2 (16 oz, ea) cans kidney beans,
2 (14.5 oz, ea) cans chicken broth
2 C. frozen corn
1 C. salsa
1 (4 oz) can chopped green chilies
1-2 T. chili powder

sour cream & minced fresh cilantro,
for serving

In Dutch oven cook turkey in oil over
medium heat until meat is no longer
pink; drain. Add beans, broth, corn,
salsa, chilies & chili powder; bring to
boil. Reduce heat; cover & simmer
10-15 minutes to allow flavors to
blend. Serve with sour cream &
cilantro, if desired. Serves 6
(2 quarts)

Freezer option:
Before adding sour cream & cilantro,
cool soup. Freeze soup in freezer
containers up to 3 months. To use,
partially thaw in fridge overnight.
Heat through in a saucepan, stirring
occasionally & adding a bit of broth or
water if necessary.

(recipe: tasteofhome.com)

Hamburger Pie w/Garlic Mashed

5 medium potatoes
1 lb. ground beef
1/2 C. chopped onion
1 (16 oz) can green beans,
1 (10.75 oz) can tomato soup
1 (4 oz) can mushrooms
1/2 C. milk
1 egg, beaten
4 cloves garlic, crushed/chopped
1/4 tsp. pepper
1/4 tsp. salt
1/2 C. shredded Cheddar cheese

Spray a 1 1/2 qt. casserole dish
with nonstick spray.
Preheat oven 350 degrees F.
Peel, cube & cook potatoes & garlic
in large pot of water until tender; drain.
While potatoes are cooking, brown
ground beef, mushrooms & onion;
cook until hamburger is no longer
pink & onion is tender; drain.
In large bowl combine cooked
hamburger mixture, tomato soup
(undiluted) & green beans; transfer
to prepared dish. Using potato
masher or elec. mixer, combine
milk, pepper, egg, salt; mash the
potatoes. Using a spoon, place
mashed potatoes on top of
casserole & top with cheese.
Bake 20 minutes until potato
edges start to brown. Serves 4

(recipe: cullyskitchen.com)

Caramel-Glazed Apple Crumb Coffee Cake

1/4 C. honey
1/4 C. butter, softened
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 C. Greek plain yogurt
1/2 C. caramel dip (for using on ice cream)
2 apples, peeled/cored, chopped

1 1/4 C. flour
1/2 C. brown sugar
1/4 C. granulated sugar
1/2 tsp. salt
1/2 C. butter, melted
1/2 tsp. vanilla

Caramel Glaze:
1/2 C. powdered sugar
1/8 C. caramel dip (or 2 T.)
1 T. milk

Preheat oven 350 degrees F.
Grease or spray 9 X 9″ baking pan
(you can use an 8 X 8″ if you want
a thicker cake – if using 8 X 8, bake
an extra 10-15 minutes)

In a bowl whisk all DRY streusel
ingredients then add melted butter &
vanilla; stir until mixture becomes
crumbly & moist.

In large bowl cream butter & honey 2
minutes. Add eggs & beat well, then add
Greek yogurt & vanilla; continue beating
until combined. In another bowl stir flour,
baking soda, salt & baking powder; add to
butter mixture, stir until just combined.
Spread half batter on bottom of pan.
(Layer will be very, very thin but will rise
in oven). Place 2/3 rds of apple chunks
evenly over batter, then spoon 1/2 C.
caramel dip over apples (warming dip
in microwave makes it easier). Sprinkle
1 C. streusel over caramel & apples. Spread
remaining batter over streusel using a butter
knife as best you can. Add rest of apples &
sprinkle remaining streusel on top. Bake
35-40 minutes. Let cool on baking rack in

Caramel Glaze:
After cake has cooled, whisk powdered sugar,
caramel dip & milk until well mixed. Put in
microwave 30 seconds then drizzle over cake.

(recipe: Kim Lange-thebakingchocolatess.com)


Today is another ‘spring-like’ day – sometimes
sunny, SUPER windy, bits of quick rain – just
like our Springs! Beginning to see little green
sprouts all over which means pretty soon
we’ll be seeing hyacinth, crocus, daffodils
narcissus and tulips  – YAY! I think Spring
is my biggest favorite for seasons – every-
thing is brand new!

Stay healthy and try to enjoy a little of
this new weather/sunshine while you can!



If you think about it –


we are ALL blessed in some way. Today was my 6 month check up visit to my oncologist (cancer doctor) – I got a good bill of health. While I was there waiting to pay my bill there was an older woman sitting in a chair with her head down. Through the door came the Social Worker (I know her) and she stopped to give me a hug. Right after that the ladies in billing said to her: “We’ve been trying to reach you – we want you to meet …(lady in chair)”. When the social worker greeted her she began telling why she was there. Apparently she was given a ‘cancer-free’ a year ago and now the cancers returned very close to where she had it before. The social worker is a lovely lady who began to try to encourage this woman (I just stood and prayed silently for the lady in the chair.) Later on in my shopping trip I was sitting in the ‘waiting’ area at my local pharmacy to get the rest of my prescription (when I was there yesterday they only had 2 tablets and I needed 14, so they told me to return today). While there a younger man came in to the “Drop Off Orders” area and began chatting with the ladies behind the desk. He said he’s in a GREAT mood and his mood is all a state of mind. I know what he means. He began telling them that a little over a year ago there was a hot water heater explosion at his house (2 streets over from me!) and they had to move. They moved to a ‘not so good’ area and 2 months ago a drug/gang leader came to ‘repay’ the drug person they THOUGHT lived there still and fire bombed his house! (the drug guy had moved 2 months earlier!). I can’t imagine going through that kind of thing TWICE in a few months time and yet HE WAS A SUPER CHEERFUL PERSON! That’s what I mean by we are ALL blessed in some way. He could have turned really bitter after that – he chose to make the best of a bad deal. The lady with the returning cancer could do the same – I heard her say “I’m not ready to check-out yet; I’m going to fight this through.” Sometimes it’s “mind over matter”. I praise the Lord that I had a very mild bout with cancer – today my doctor told me I have a 16% chance of another cancer coming back and that I was VERY HEALTHY – made me feel good. I live my life a day at a time – there’s a Bible verse that says: “Sufficient for the day are the evils thereof.” That means: don’t borrow trouble from tomorrow, deal with the trouble today and start over tomorrow. If I have learned anything at all throughout this cancer battle it’s this: The Lord knew all about the fact that I would get cancer, how I would handle it and how I would fare after – He’s carried me through it all and I KNOW He will be there for me EVERY DAY until this life is over. To quote the entire verse from above:

Matthew 6:34: “Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of it’s own.”



Pumpkin Bread

2 C. canned pumpkin
3 C. sugar
1 C. vegetable oil
2/3 C. water
4 eggs
3 1/2 C. flour
2 T. baking soda*
1/2 T. salt
1 T. cinnamon
1 T. nutmeg
1/2 T. ginger powder

Preheat oven 350 degrees F.
Grease & flour two 9 X 5″ or
8 X 4″ loaf pans. Blend first
5 ingredients (pumpkin, sugar,
oil, water, eggs) beat 1 minute
on medium. Add remaining
ingredients (flour, baking soda,
salt, cinnamon, nutmeg, ginger)
blend on Low speed until
moistened. Beat 1 minute on
medium speed. Pour into pans
& bake 60-70  minutes.
Makes 2 loaves.

*Make sure to sprinkle baking soda
evenly when you add it to batter.

Bacon Appetizers

1 sleeve club-style crackers
3/4 C. grated Parmesan cheese
1 lb. thinly sliced bacon

Preheat oven 250 degrees F.
Lay crackers face up on a large
rack over a baking sheet or broiler
pan. Scoop about 1 tsp. grated
Parm. onto each cracker. Cut the
package of bacon in half (or cut
bacon pieces individually) &
carefully (so cheese doesn’t fall
off) wrap each cheese-covered
cracker with 1/2 piece of bacon,
completely covering the cracker –
it should fit snugly around cracker
but not be pulled too taut. Place
on rack, place baking sheet in
oven for 2 hours. Serve immediately
or at room temperature.
Makes 36 crackers

(recipe: foodnetwork.com)

Cranberry Streusel Coffee Cake

2 C. flour (more for dusting pan)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
8 T. unsalted butter, softened at
room temp
1 1/3 C. sugar
1 tsp. vanilla
3 large eggs, room temp.
1 C. plain yogurt
1/2 C. fresh cranberries, chopped

1/4 C. packed light brown sugar
2 T. flour
1/2 tsp. cinnamon
2 T. cold unsalted butter,
cut into 4 pieces
1/4 C. chopped walnuts
1/4 C. fresh cranberries, chopped

Preheat oven 325 degrees F.
Lightly grease & flour a 9″ square
baking pan.
In medium bowl whisk flour, baking
powder, baking soda, nutmeg & salt
until blended. Using elec. mixer,
beat butter, sugar & vanilla on medium
speed until well blended, 3 minutes.
Reduce speed to Medium-low & add
eggs, one at a time, mixing until just
incorporated. Using a wide spatula,
fold flour mixture & yogurt into butter
mixture, beginning & ending with flour
mixture. Add cranberries with last
addition of flour. Scrape batter into
pan & spread evenly. Tap pan gently
on counter to release any air bubbles.
Bake 40 minutes.

Combine brown sugar, flour & cinnamon
in a medium bowl. Add butter & mix, using
a fork, until ingredients are well blended
& form small crumbs. Stir in walnuts &
cranberries. After cake has baked 40
minutes, sprinkle streusel evenly over top
of cake. Continue baking another 10-15
minutes until a toothpick inserted into
the center comes out clean. Cool in pan
on wire rack until warm or room temp.
Cut into squares & serve.

(recipe: ebay.com)

Whole Berry Cranberry Sauce

10 oz. fresh or frozen whole cranberries
(about 2 1/2 C.)
1/2 C. granulated sugar
1/2 C. brown sugar
1/2 C. orange juice
1/2 C. water
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 C. frozen blueberries

In heavy saucepan combine sugars, water,
orange juice, cinnamon & nutmeg; bring to
boil over medium-high heat. Add cranberries
& adjust heat to achieve a low boil. After
several minutes you will start to hear the
cranberries pop – IF they are splattering you,
the heat is too high. Adjust heat to achieve
a gentle but steady boil. After popping
noises stop, set timer for 5 minutes. Mixture
should begin to foam as it bubbles. After
5 minutes add blueberries & cook for
another 5 minutes. Remove from heat –
mixture will thicken as it cools. Once it’s
cooled completely, store, covered, in
refrigerator until ready to serve.

(recipe: ebay.com)

Thanksgiving Veggie Casserole

1/2 C. margarine, divided
2 C. chopped onions
3/4 C. panko bread crumbs
8 C. cooked mixed vegetables
(broccoli/cauliflower/red pepper/
and, or green beans)
1 1/2 C. shredded Cheddar cheese,

Preheat oven 375 degrees F.
Melt 1/4 C. margarine over medium-
high heat in large skillet & cook onion,
stirring occasionally, until golden brown,
about 8 minutes. Stir in bread crumbs &
cook until lightly toasted, stirring
occasionally, about 2 minutes – remove
to bowl. Melt remaining 1/4 C. margarine
in skillet & add vegetables; toss to coat.
Pour half into shallow 2 qt. baking dish.
Sprinkle with half of cheese & half crumb
mixture – repeat with remaining ingredi-
ients. Bake until heated through & cheese
is melted, about 25 minutes. Serves 12

Note; thawed frozen vegetables or canned
vegetables can be used instead of fresh

(recipe: countrycrock.com)

Spice-Roasted Sweet Potatoes &

1/4 C. margarine
1/4 tsp. pumpkin pie spice
1/4 tsp. ground black pepper
3 medium Granny Smith apples,
peeled/cored/cut into 1 inch wedges
3 sweet potatoes, peeled/cut into 1
inch wedges

Preheat oven 450 degrees F.
Combine margarine, pumpkin pie
spice & pepper in small bowl. Toss
apples with 1 T. marg. mixture in
small bowl. Toss potatoes with
remaining mixture & spread onto
baking sheet in single layer. Bake
10 minutes then stir in apple
mixture & bake, stirring once,
halfway through, an additional
25 minutes until potatoes & apples
are tender. Gently toss before
serving. Serves 6

(recipe: countrycrock.com)

Crockpot Honey Glazed Ham

1 (7-10 lb.) fully cooked bone-in
1 C. brown sugar
1 C. honey
1/2 C. Dijon mustard
3/4 C. apple juice

Lightly spray insides of crockpot
with nonstick spray. Remove
skin & excess fat from ham. Make
surface cuts in ham about an inch
apart & 1/4 inch deep in a diamond
patter on top of ham; place ham in
crockpot. In a bowl combine brown
sugar, honey, mustard, & apple
juice; whisk until just incorporated
then brush over ham. Cover & cook
on Low 8-10 hours. If ham is too large
& you can’t close with a lid, use foil
to make a tent over ham. Cover with
a kitchen towel & cook. Serves 10-12

(recipe: diethood.com)

Twice Baked Potato Casserole

6 baking potatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 C. butter, softened
2 C. shredded Cheddar cheese,
1 C. milk, warmed
1/2 C. sour cream
5 green onions, finely chopped/

Preheat oven 425 degrees F.
Wash potatoes & pierce skins with
a fork. Bake 1 hour in oven, until
tender. Slice potatoes in half &
scoop out pulp into a bowl. Add
salt, pepper, butter & 1 C. cheese –
mash & beat well. Add milk; beat
until fluffy & cheese is melted. Stir
in sour cream & half of onions. Spoon
mixture into a lightly greased 9″ X 9″
baking dish. Sprinkle top with remaining
cheese & onions.
Reduce oven temp. to 375 degrees F.
Bake, uncovered, 15 minutes until
heated through & cheese is melted.
Serves 6-8

(recipe: gooseberrypatch.com)

Cranberry-Pecan Brie

1 (8 oz) tube refrigerated crescent
dinner rolls
1 (8 oz) round Brie cheese
3 T. whole-berry cranberry sauce
2 T. chopped pecans
1 egg, beaten

Preheat oven 350 degrees F.
Spray a rimmed baking sheet
with nonstick spray. Unroll dough &
press perforations together to seal.
Slice Brie in half horizontally & place
bottom half in center of dough. Spread
cranberry sauce over cut side, sprinkle
with pecans & replace top of Brie. Bring
dough up over top of Brie, pressing
dough firmly to seal. Place, seam side
down, on baking sheet & brush with
beaten egg. Bake 25-30 minutes until
golden brown. Let cool 5-10 minutes
before serving – serve warm. Serves 6

(recipe: mrfood.com)


Right now I’m relaxing after a very busy
day earlier. Started out at the doctors at
10 a.m., perused their used book sales
(bought 13 books at .50 cents each!),
stopped at the Salvation Army & bought
about 4 very nice sweater vests (for church),
a skirt, t-shirt for husband, 2 little balls of yarn
for baby hats, 1 really fancy (usually runs about
$7.00 a skein) yarn for .99 cents (score!) – will
use that one along with a plain cream or white
yarn for a scarf, a cute snowman ceramic pin
for my winter church coat AND a little snow-
people plaque. The plaque has 3 little snow-
people on it – I have 3 of the same kind (not
on a plaque) – they are ADORABLE and I’ve
tried to find where to purchase more, but
to no avail. I was given one years ago as
a present, then acquired 2 more at a
garage sale; I tried looking up the information
on the bottom of them, but no luck. I was
super-thrilled to see this little grouping. The
white sticker on the top said: $3.99 BUT on
the bottom, written in ink was $34.99! When
I took it up front & mentioned the difference
in price she said “It’s $3.99!” YAY! I’m guessing
the original price WAS the $34. one. They
are made of resin and each one has a very
unique personality – the one’s I have are
a lady iceskater, a lady dressed up (like for
church) and a man/snowman – these will
make a very nice addition to the grouping!
(Hopefully I’ll remember to take a photo of
the whole group – all 6 of them); they all
go on the windowsill in the kitchen.
Oh – after leaving Salvation Army I went to
get gas ($1.99/9!!!), to the dollar store,
to the grocery store and finally to the
drug store to pick up the 12 pills – LOOONG
morning – SO glad I’m home, rested, filled
with left-over pizza and Greek salad and
sitting here writing you.
OH – almost forgot – I’m on the final run
of finishing the gray men’s scarf for the
homeless – should be done by this
evening and able to drop it off at church
tomorrow night for my special needs
group’s Gym Night – YAY! Sorta/kinda
considering making ONE more scarf –
we’ll see how my energy levels are on
that one.

Hope you are having a GREAT day – able
to take a little break, rest up/ eat or drink
something that relaxes you and are able
to find SOMETHING to be grateful for –
if no more than you are still on ‘this’
side of the grass. Daily we are loaded with



Deliveries (almost) Complete!


This is the latest baby blanket (#3)  & hat for

Crisis Pregnancy Center

Today was my check up at the Radiologist (mammogram came back clear – YAY!). The doctor said it will be 4 years cancer-free this coming November; still have to have 6 month check ups until we reach the ‘goal’ of 5 years, but that’s OK. I had planned on delivering the above items but it turns out I got some false information – the Crisis Pregnancy Center lady is NOT located across the parking lot from my cancer center so tomorrow is the delivery in a parking lot of a restaurant – works for me! Delivered 1 chemo cap and the four lap blankets (made from the ‘bonus’ Ghana Project squares I received last month) – now I’m back to my ‘usual’ knitting/crochet: baby hats for the hospital, scarves for the homeless shelters and now the baby blankets/hats for Crisis Pregnancy. I started another blanket a few days ago after knitting the above blanket using two thin strands of yarn. I began rooting through my ‘stash’ (I have 3 garbage bagfuls of baby yarns of all sorts) and found quite a few small skeins of really fine “Baby weight/Sport weight” yarns so now I’m doing a blanket in 5 colors (pink, blue, mint green, pale yellow and lavender) – each skein of color is also mixed with white making a very pale color. I’m crocheting them into squares (I’ve done some like this before but it’s been awhile – actually had to go on line to get ‘started’ on how to make these squares) – I’m planning 5 squares of each color – we’ll see, I might decide to do a few more, as 5 X 5 = 25 which will make a SQUARE blanket and I prefer rectangles – all depends on my ‘mood’ when I get those done, I guess.


This is the square pattern I’m using (above is a blanket from a few years ago)


Caramel Apple Dump Cake

1 box yellow cake mix
2 cans apple pie filling*
1 C. butter, melted
1/2 C. caramel ice cream sauce
(whipped cream, optional topper)

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. In large bowl mix pie filling
& caramel sauce; spread evenly
in bottom of pan. Sprinkle dry
cake mix over top, spread evenly
then drizzle top with melted butter.
Bake 45-50 minutes until top is
golden brown & filling is bubbly
around edges. Top with whipped

*can also use cherry, blueberry,
peach, etc.

(recipe: Recipe-Galore)

Savory Onion Chicken

1/4 C. flour, divided
1 broiler/fryer chicken
(3-4 lb) cut up & skin removed
2 T. olive oil
1 envelope dry onion soup mix
1 (12 oz) bottle beer

Place 2 T. flour in large ziplock bag.
Add chicken, a few pieces at a time &
shake to coat. In large skillet brown
chicken on all sides; remove & keep
warm. Add soup mix & remaining flour,
stirring to loosen browned bits from pan.
Gradually whisk in beer; bring to a boil &
cook, stirring, 2 minutes until thickened.
Return chicken to pan & bring to a boil.
Reduce heat; cover & simmer 12-15
minutes until juices run clear. Makes 6

(recipe: tasteofhome.com)

One-Pot Pork Chops & Gravy

4-6 pork chops
1/2 tsp. garlic powder
1/2 tsp. dried oregano
3 T. vegetable oil
1 large onion, halved then sliced
into rings
3 T. flour
1 (14 oz) can chicken broth

Cooked mashed potatoes or rice

Season both sides of chops with salt,
pepper, garlic & oregano. Heat oil in
skillet on medium-high heat until hot.
Sear chops in pan on each side approx.
3 minutes per side until nicely browned.
Remove from pan. Add onions to hot pan,
season with salt & pepper; saute 2 minutes.
Reduce heat to medium then add flour to
the onions. Stir to coat onions & continue
cooking 2-3 minutes, stirring occasionally.
Slowly add chicken broth & stir until smooth
and mixture begins to thicken. Taste for
seasoning & add salt/pepper, if necessary.
Reduce heat to Low, add chops back to pan.
Cover & cook 30 minutes – 60 minutes.(You
want to see a slight simmer – turn heat up
a little if you need to). The longer you cook
it, the more tender the chops will be. Do
not let them boil – keep it to a simmer.
Serve over cooked potatoes or rice.

(recipe: southyourmouth.com)
Cheesy Texas Hash

4 Idaho potatoes, peeled/diced into
1″ chunks
1 T. olive oil
1/2 lb. breakfast sausage
8 slices thick-cut bacon, diced
3 cloves garlic, minced
1 onion, diced
2 fresh jalapenos, sliced
2 chipotle peppers, minced
1/2 bunch green onions, sliced
1 tsp. creole seasoning or seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. crushed red pepper
1 C. Cheddar cheese, grated

sour cream, for topping

In medium pot add potatoes; cover with
cold water & boil 5 minutes; drain. In
meidum skillet add 1 T. olive oil; heat
over medium heat. Add bacon & cook
until crispy; drain & set aside. Reserve
2 T. bacon grease – add onion, jalapenos,
chipotle & saute 5 minutes. Add garlic
& saute 1 minute more. Add sausage &
cook until browned, about 7 minutes. Add
potatoes & all spices to pan. Mix well &
cook about 5 minutes, stirring occasionally.
Heat broiler.
Add bacon & half of green onions to pan.
Top with cheese & place under broiler 3-4
minutes until cheese melts. Remove from
oven & sprinkle top with remaining green
onions. Serve with sour cream. Serves 4


Campanelle with Spinach & Bacon
(campanelle is a type of pasta)

1 lb. campanelle pasta, uncooked
12 slices bacon, cut into 1″ pieces
1/2 C. zesty Italian salad dressing
2 (6 oz, ea) pkgs. fresh baby spinach leaves
1 C. (Kraft) Italian 5-cheese blend cheese

Cook pasta in large deep skillet or Dutch
oven as directed on pkg., omitting salt.
Cook & stir bacon until crisp; remove from
skillet using slotted spoon & drain bacon
on paper towels. Discard all but about
2 T. drippings. Whisk reserved drippings
with salad dressing until blended. Drain
pasta & return to pan. Add dressing mixture,
bacon, spinach & cheese; mix lightly.
Serves 8 (1 1/4 C. each)

(recipe: Kraft recipes)

Sliced Baked Potatoes

4-5 potatoes
4 T. butter, melted
4-5 green onions, chopped
1 c. grated cheese, your choice
4 strips cooked bacon, crumbled

sour cream (for topping)

Preheat oven 400 degrees F.
Slice potatoes about 1/4″ thick &
brush both sides of potato slices
with butter; place them on a cookie
sheet. Bake 30-40 minutes until
lightly browned on both sides,
turning once. When potatoes
are cooked, top with bacon,
cheese, green onion; continue
baking until cheese has melted.
Serve with sour cream

(recipe: Courtney Luper – Facebook)

Creamy Chicken Tortilla Soup

1 T. olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
3 C. chicken, cooked/shredded
2 (10 oz, ea) cans diced tomatoes
with green chilies
1 (29 oz) can tomato sauce
1 (15 oz) can black beans, drained/
4 C. chicken stock
1/2 C. heavy cream
4 corn tortillas cut in half then
into 1/2 inch slices

sour cream
shredded cheese (your choice)
sliced avocado
chopped cilantro

Heat olive oil in large Dutch oven over
medium heat. Add onion – cook 2-3
minutes; stir in garlic, cook 1 more
minute & season with salt/pepper.
Add cooked chicken, diced tomatoes,
tomato sauce, black beans, chicken
stock & heavy cream. Stir to combine &
bring to boil. Reduce heat & simmer
15-20 minutes. Add tortilla strips &
serve with favorite toppings.
Serves 6-8

(recipe: realhousemoms.com)

Chocolate Chip Lava Cookies

1 C. chocolate chips
your favorite chocolate chip cookie

Preheat oven 350 degrees F.
Grease a muffin tin
Prepare cookie dough accordg. to
your favorite recipe. Scoop 2 T.
cookie dough into each muffin tin
cup. Melt the cup of choc. chips &
spoon a layer of melted chocolate
over each of the cookies. Scoop
1 T. cookie dough over melted
chocolate, covering completely.
Bake 15-20 minutes until golden
brown. Let cool completely.

(recipe: Facebook)
Our weather is improving a bit since the
weekend – it’s a ‘little’ warmer. The days
are starting to get a little cooler – starting
around the 60’s – right now it’s almost
80 and it’s 6:30 p.m.! Goofy – I hear lots
of people saying “I just LOVE this cooler
weather!”; all I can think is: “I MISS the
WARMER weather – we’ll be getting
COOL very soon!”

Our gas prices are staying low – they jumped
up just a bit over the weekend; they were
$2.15/9 and now they’re $2.19/9 – not a big
jump but I’m still hovering at 1/2 tank so as
long as they stay in that range, we’re good.

This is another kind of busy week: today was
the doctor and deliveries, tomorrow is the
other blanket delivery and Knit Night. Weds.
is special needs group, Thurs (so far) is free –
that I know of, Friday is Gym Night for special
needs group. Still haven’t heard of the Fall
school schedule for grandson – we haven’t
seen him in over a week; almost afraid to
stick my neck out for fear of getting dumped
on with lots of ‘grandson sitting’ dates – we’ll

Right now I’m awaiting our dinner – there’s a
big meatloaf in the oven and mashed potatoes
await ‘finishing’ – when I have several nights
where I’m away, I try to make up big meals
so that the guys have something in the fridge
when I’m gone. After tonight there will be
the meatloaf/mashed potatoes and last night’s
dinner leftovers: Polish sausage and mac & cheese
that should ‘keep them’ for a few – hopefully!

Hope you’re enjoying the changing weather;
I’m getting LOTS of Fall/Football party recipes –
lots of pumpkin recipes – stay tuned, they’re



It’s that time again!


Today was another bi-lateral (both sides) Mammogram; from what I could tell – it looks CLEAN! I have ONE MORE YEAR to go and it will be 5 years since diagnosis & surgery (5 years is the BIG GOAL for breast cancer survivors). The reason I’m posting this? As a REMINDER TO YOU: GET YOUR MAMMOGRAMS REGULARLY – THEY CAN SAVE YOUR LIFE! No, I agree – it’s not fun (in my case it’s painful on the side that had the surgeries BUT IT’S NECESSARY! A little pain and it’s done and the alternative is MUCH WORSE! (I’ll step off my soapbox now . . . )

After my trip to get the above taken care of, I used the time to drop off the last batch of 50 baby hats to our local hospital (I’m a little ‘overdue’ in that part – was ‘going’ to do it about a month ago, just never got around to it.) Thinking over my knitting projects, for awhile I was considering perhaps dropping one of them – (1) Knit baby hats for local hospital (2) scarves for 4 homeless shelters (3) New project: baby afghans for Crisis Pregnancy center and then thought: I’m not on any SCHEDULE for any of them – each place receiving my items is glad to get them WHENEVER I deliver them so guess I’ll just keep knitting (keep hearing the song from “Finding Nemo” . . . Just keep swimming, just keep swimming (or, on my part: Just keep Knitting, Just keep Knitting!) hehehe


Apple Dessert Pizza

1 pizza crust
1 can pie filling*
1/2 C. quick oats
1/2 C. dark brown sugar
1/2 C. flour
1/2 stick margarine (1/4 C)
1 T. cinnamon

1 C. powdered sugar
2 T. milk
1 tsp. vanilla

Preheat oven 350 degrees F.
Place pizza crust on a baking sheet.
Open pie filling & dice it up a bit
while still in can; spread over pizza
crust. In small bowl mix flour, oats,
brown sugar & cinnamon. Cut margarine
into slices & cut into flour mixture using
a pastry cutter or two knives until
crumbly; sprinkle over pie filling. Bake
25 minutes until lightly brown. Top with

Place glaze ingredients in small bowl,
stir until smooth. (If needed, add a little
more milk if mixture is too thick). Drizzle
over top of pizza using a spoon.

*If you want to use fresh apples:
Peel & chop 2-3 C. of apples. Saute in
2 T. butter until tender; add a few
Tablespooons sugar if you like but keep
them a bit tart because the topping adds
a lot of sweetness. Continue with recipe.

(recipe: southernplate.com)

Spinach-stuffed Chicken Breasts

1 (10 oz) pkg. fresh spinach leaves
1/2 C. sour cream
1/2 C. shredded Pepperjack cheese
4 cloves garlic, minced
20 fresh mushrooms
4 skinless, boneless chicken breast
halves pounded to 1/2 inch thickness
pinch ground black pepper
8 slices bacon

Preheat oven 375 degrees F.
Place spinach in large glass bowl & heat
in microwave 3 minutes, stirring every
minute until wilted. Stir in sour cream,
Pepperjack cheese & garlic. Lay chicken
breasts on clean surface & spoon some
of spinach mixture onto each one. Roll
up to enclose spinach then wrap each
breast with 2 slices bacon; secure with
toothpicks & arrange in shallow baking
dish. Add fresh mushrooms to top &
bake, uncovered, 35 minutes, then
increase oven heat to 500 degrees F
(OR use oven broiler to cook an
additional 5-10 minutes to brown the
bacon. Serves 4

(recipe: allfood.recipes.com)

Fiesta Pork Chops

6-8 pork chops
1 (15 oz) can chili beans with
chili sauce
1 1/2 C. salsa
1 C. whole kernel corn
green chilies, to taste
3-4 C. rice, cooked

Layer all ingredients (except rice)
in crockpot. Cover & cook on Low
5 hours or High 2 1/2 hours. Serve
over rice. Serves 6

(recipe: recipesthatcrock.com)

Cinnamon Pie Crust

(use for apple or pumpkin pies)

2 C. flour
2 tsp. ground cinnamon
1/2 tsp. salt
3/4 C. unsalted butter (1 1/2
sticks) or cold shortening, cut
into pieces
3-5 T. ice water

Mix flour, cinnamon & salt in large
bowl; cut in shortening with pastry
blender or 2 knives until mixture
resembles pea-sized crumbs. Add ice
water, a tablespoon at a time, tossing
dough with fork after each addition. Add
enough cold water so that dough comes
together. Gather dough into a ball; flatten
into a disk & wrap in plastic wrap. Refrigerate
10 minutes.
Roll dough on lightly floured surface from
center to edges into a 14 inch circle, about
1/8 inch thick. For easier rolling without
additional flour, place dough between 2
sheets waxed paper before rolling. Carefully
place pie crust on rolling pin & transfer to a
9 inch deep dish pie plate. If using waxed
paper, carefully peel back 1 sheet of paper &
flip crust into pie plate. Carefully peel off
remaining paper. Gently press crust onto
bottom & up sides of pan; trim crust so that
it extends 1/2 inch beyond edge of pan.
(reserve any remaining dough to make
pie crust decorations, if desired). Fold under
excess crust; flute the edges or press with
tines of a fork.

Double Crust:
Double ingredients; form dough into 2 discs,
one slightly larger than the other; use
larger disc to form bottom crust.

(recipe: Rhonda-Marys Recipe Exchange)

Summer Zucchini Salad

4 small zucchini, sliced (about 4 C.)
1/2 C. sliced red onion
1/4 C. shredded Parmesan cheese
1 T. olive oil
1 T. lemon juice
1/4 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground black pepper

Toss all ingredients together in
medium bowl. Refrigerate 1 hour.
Serves 6

(recipe: readyseteat.com)

Creamy Chicken Chipotle Pasta

1 T. cooking oil
1 lb. boneless skinless chicken breasts,
cut into thin strips
1 onion, cut into thin wedges
1 (14.5 oz) can chicken broth
1/4 lb. sliced fresh mushrooms
2 tsp. Worcestershire sauce
4 C. egg noodles, uncooked*
1 T. finely chopped canned chipotle
peppers in adobo sauce
1 (8 oz) tub sour cream

Heat oil in large skillet over medium-
high heat; add chicken & onions. Cook
& stir 5-7 minutes until chicken is done.
Add broth, mushrooms, Wors. sauce &
noodles. Stir & bring to boil. Cover &
simmer on medium-low heat 10-12
minutes until noodles are tender & only
a small amount of liquid remains. Stir
in peppers; cook, uncovered, 2 minutes,
stirring occasionally. Remove from heat,
stir in sour cream. Serves 6 (1 1/4 C. ea)

*can substitute 2 C. uncooked instant
white rice for noodles. Follow directions,
cook 5 minutes, stir in peppers, cook 2
minutes, stirring occasionally, finish

(recipe: kraft recipes)


Lemon Yogurt Dip
(serve with fresh cut-up

2 C. vanilla yogurt
4 oz cream cheese, softened
1 1/2 tsp. lemonade drink mix

Mix all ingredients together until
blended. Makes 16 servings,
2 T. each


Chewy Chocolate Cookies of Wonder

1/2 C. butter-flavored shortening
1 C. sugar
1 egg
1 tsp. vanilla
1/4 C. milk
1 3/4 C. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 C. unsweetened cocoa powder

Marshmallow filling:
12 large marshmallows,
cut in half

Chocolate Frosting:
1 C. butter
4 T. unsweetened cocoa powder
1/3 C. milk
4 C. powdered sugar
dash salt

Preheat oven 350 degrees F.
In large bowl place 1/2 C. shortening &
1 C. sugar; beat until well combined –
2 minutes. Add 1 egg, 1 tsp. vanilla &
1/4 C. milk; mix until smooth. In
separate smaller bowl combine 1 3/4 C.
flour, 1/2 tsp. salat, 1/2 tsp. baking soda,
& 1/2 C. cocoa powder; Add dry
ingredients to creamed mixture & mix
just until combined. Spray a large
cookie sheet with nonstick spray. Use
an ice cream scoop to scoop dough into
1 1/2 inch balls & place on sheet. Bake
8 minutes.
Remove cookies from oven & press
one marshmallow ‘half’ in center of
each cookie – bake 2 minutes longer.
Remove from oven & allow to rest on
sheet about 3 minutes, then transfer
to cooling rack to cool completely.
Place 1 C. butter, 4 T. cocoa & 1/3 C.
milk in medium saucepan; bring to
boil over medium-high heat, stirring
continually. Place 4 C. powdered sugar
in large mixing bowl & pour hot
chocolate mixture over top; beat to
combine. As the frosting cools it will
set up more; frost tops of cookies.
Makes 24 cookies

NOTE: If you want, you can crush some
peppermint candies & sprinkle on top
of cookies.

(recipe: jamiecooksitup.net – her name
for this recipe is: Chocolate-Frosted
Marshmallow-stuffed Chewy Chocolate


Our weather today is a bit unpredictable:
82, hot/muggy but sunny! Looking at our
local weather report, looks like we’re in for
some thunderstorms later on and into
tomorrow, also. The GOOD part? I don’t
have Knit Night nor my special needs
group this week so I’m free to STAY HOME!
Still plugging away at the newest baby
blanket – I actually LIKE this pattern-
2 rows are just straight KNIT, one row
PURL and one pattern row – not a
hard one to follow! YAY!

Hope you have a good day today –
for those of you with school-age
children – ENJOY some YOU TIME!



Shopping, Shopping!


Today was another ‘lots of errands’ day – first: 6 month check-up with Oncologist (cancer) doctor – had a great chat, all’s good there. While going through the ‘regular’ stuff (blood pressure/temperature, etc.) I get a call from my husband: “When you get done there would you stop at ACE Hardware and pick up a SUMP PUMP?” OK – told my doctor about the call and he said: “Let’s see: Eggs, loaf of bread and a sump pump – check!” So true! Was a bit shocked at a few price jumps: eggs (large – 1 dozen) have gone from what was about $1.35 to over $2.00, sliced fresh mushrooms were around $1.25 a box, now $1.99, and there were a few other surprises while grocery shopping. Local gas station WAS $2.86/9 a few days ago (when I DIDN’T need gas) to $2.96/9 today (when I DO need it – isn’t it always the way?). I think we’re now ‘officially’ ready for the holiday: groceries are all purchased (YAY!); bought the multi-flavors cheesecake AND a pumpkin pie (for my husband). Oldest son (the chef) called today to tell me he’s bringing a Kale salad which is famous at their restaurant: something about candied pecans, dried cranberries – he had me at the nuts! I told him that’s just great because I ‘was’ thinking about a salad, but then dumped it, as my salads are not very ‘interesting’ – now he saved the day!  Was happy that I chose today to finish up the grocery shopping – went to Krogers and they were NOT busy (at around 11:45 a.m.); Gordon Food Services was (as expected) pretty busy but I’m SURE they will be a LOT more busy tomorrow – they are a wholesale/retail grocery with all kinds of great items to chose from. Also bought a new lighted Christmas wreath while at the hardware store – our old one is just a tad ‘too old’ for my liking.


5-Minute Homemade Brown Gravy

1/4 C. butter
1/4 C. flour
1 tsp. onion powder
2 C. water
4 tsp. beef bouillon granules

Combine water & bouillon in glass
measuring cup. Heat in microwave
1 minute at a time, until steaming
hot. Melt butter in medium saucepan
over medium heat. Add flour & onion
powder; whisk together. Allow to cook
1 minute, whisking occasionally (this
helps cook out the ‘floury’ taste). Add
beef broth mixture to flour mixture &
whisk. Bring to boil, reduce to simmer
1  minute. Makes about 2 C.

(recipe: theslowroasteditalian.com)

Gingerbread Pumpkin Bars

2 C. sugar, divided
1 C. butter, softened
1/4 C. molasses
2 1/4 C. flour
1 1/2 tsp. baking soda
2 tsp. pumpkin pie spice, divided
1/3 C. quick-cooking oats, uncooked
1 (15 oz) can pumpkin
2 (3 oz, ea) pkgs. cream cheese, softened
2 eggs

Preheat oven 350 degrees F.
Combine 1 1/2 C. sugar, butter & molasses in
a bowl. Using elec. mixer, beat on medium speed
until creamy. Add flour, baking soda & 1 tsp. pie
spice; beat on low until mixed. Reserve 3/4 C. mixture
into a bowl; add oats & mix well – set aside.
Press remaining mixture into an ungreased 15″ X 10″
jelly roll pan. In a bowl, combine pumpkin, remaining
1/2 C. sugar, cream cheese, vanilla & remaining
pie spice; beat until well mixed. Add eggs; beat until
smooth. Spread mixture over crust in pan; crumble
reserved oat mixture over top. Bake 25-30 minutes
until golden brown. Cool completely. Drizzle glaze
over cooled bars.


1 C. powdered sugar
1 T. butter, softened
1/4 tsp. vanilla
1 – 2 tsp. Half & Half

Combine powdered sugar, butter & vanilla in bowl. Beat
with elec. mixer on medium speed, gradually adding
enough Half & Half for desired drizzling consistency.

(recipe: Peg-Marys Recipe Exchange)

Creamy Sweet Potato Soup

2 T. oil
1 C. chopped onion
2 small stalks celery, chopped
3 medium sweet potatoes, peeled/
cubed (about 1 lb)
1 clove garlic, chopped
3 C. vegetable broth
1 bay leaf
1 cinnamon stick
1/2 tsp. dried basil
1 tsp. fresh thyme (more for garnish)
1/4 tsp. salt
1/2 tsp. red pepper flakes
cubed apples, for garnish

In Dutch oven saute celery & onion in
oil until tender; add remaining
ingredients( except apple) bring to
boil over medium heat. Reduce heat &
simmer 25-30 minutes until potatoes
are tender. Discard bay leaf & cinnamon
stick. Cool slightly, process in blender or
food processor until smooth. Return to
pan & heat through. Serve in bowls with
garnish. Serves 4

(recipe: 12tomatoes.com)

Cranberry Fluff

2 C. fresh cranberries, washed/
picked over
1/8 C. sugar
1 can cranberry sauce
1 (8 oz) tub Cool Whip, thawed
1 small can Tidbit or crushed
pineapple, drained
1/2 bag miniature marshmallows
1 C. toasted/chopped pecans

Place fresh cranberries in a large
ziplock bag & smash with a hammer.
Sprinkle sugar in bag & refrigerate
1 hour. About 1 hour before serving,
open can of cranberry sauce, pour
in a bowl & smash with a fork; add
fresh cranberries to bowl, pecans,
marshmallows, pineapple. Gently
fold in Cool Whip. Refrigerate 1 hour
before serving.

(recipe: kelliskitchen.org)

Thanksgiving Dinner

in a Crockpot

4 frozen chicken breasts
1 (10 oz) pkg. frozen vegetables
1 can cream of chicken soup
1 (6 oz) box stuffing mix (plus water &
butter to make stuffing – see box)
salt & pepper, to taste

Place frozen veggies in bottom of crockpot;
add chicken breast, frozen or thawed. Pour
soup on top. Prepare stuffing mix according
to pkg. directions; place stuffing on top of
soup layer. Cover & cook on Low 6-8 hours
or High 3-4 hours. Add salt & pepper, to
taste. Serves 6

(recipe: smashedpeasandcarrots.com)
Cranberry Bark


1 C. dried cranberries
1/3 C. chopped pecans,
3 (4 oz, ea) pkgs. white
chocolate, broken into
pieces & melted

Stir cranberries & nuts into
melted chocolate. Spread onto
waxed paper-covered baking
sheet. Refrigerate 1 hour then
break into pieces. Makes 12

(recipe: Kraft foods)

Apple/Cranberry/Pecan Stuffing

1 1/2 C. apple juice
2 T. butter or margarine
1 (6 oz) pkg. stuffing mix for chicken
1 small apple, chopped
1/2 C. fresh cranberries (or dried)
1/4 C. chopped pecans, toasted

Bring juice & butter to a boil in medium
saucepan on High heat. Add stuffing mix
& fruit; mix lightly. Cover & remove from
heat. Let stand 5 minutes; stir in nuts.
Serves 8 (1/2 C. each)
Recipe can be doubled

(recipe: Kraft foods)

Spicy Crab Spread

1 (8 oz) tub (Kraft) Philadelphia
Chive & Onion cream cheese spread
1 (6 oz) can lump crabmeat, drained/
2 tsp. hot sauce
1 tsp. lemon juice

Mix all ingredients until blended.
Serve with crackers, baked wonton
chips or fresh cut vegetables.
Serves 12 (2 T. each)

(recipe: Kraft foods)

Citrus Ambrosia Salad

2 navel oranges, peeled, cut
cross-wise into thin slices
2 red grapefruits, peeled, cut
cross-wise into thin slices
4 clementine oranges, peeled,
cut cross-wise into thin slices
1 C. miniature marshmallows
1/2 C. flake coconut, toasted**
1/2 C. pomegranate seeds
1/2 C. sour cream
2 T. honey *
dash ground cloves

Arrange orange & grapefruit slices
alternately on a large plate. Top
with marshmallows, coconut &
pomegranate seeds. Mix remaining
ingredients & drizzle over fruit just
before serving. Serves 12

*can substitute orange juice for honey

**To toast coconut:
Preheat oven 350 degrees F.
Spread coconut evenly on shallow
baking pan; bake 7-10 minutes or
until lightly browned, stirring
frequently. OR- spread in
microwaveable pie plate; microwave on
High 3 minutes until lightly browned,
stirring every minute. Watch, as coconut
can easily burn.

(recipe: Kraft foods)
Roasted Butternut Squash &

1 1/2 lb. butternut squash
2 T. butter, melted
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. smoked paprika
2 medium apples (Gala works well)
chopped into 1/2″ pieces
1 T. balsamic vinegar
2 T. maple syrup
2 T. brown sugar

Preheat oven 375 degrees F.
Place squash in microwave for
3 minutes (helps cutting/peeling)
Slice bottom & top off squash.
Using a sharp vegetable peeler,
peel off all skin. Slice squash in
half (top to bottom) & scoop out
seeds & pulp strings. Lay each half
flat side down, on cutting board &
cut into strips then cut strips into
small chunks (try to make them as
uniform as possible). Spray 9″ X 13″
pan with nonstick spray; place cubes
in pan. Add 2 T. butter to microwave-
able bowl & melt in microwave. Add
1/2 tsp. cinnamon, nutmeg, salt &
smoked paprika; stir to combine &
pour over top of squash in pan –
stir to combine making sure all
cubes are coated with mixture.
Cover pan with foil & bake 20
minutes. Place cut apples in small
bowl & drizzle with balsamic vinegar,
maple syrup & brown sugar; stir to
combine. Carefully remove pan from
oven & unwrap foil. Stir in apple
mixture; return pan to oven. Bake,
uncovered, an additional 15 minutes
until apples & squash are soft. Serve
immediately. Serves 6

(recipe: jamiecooksitup.net)
Autumn Chicken

2 large or 4 small chicken breasts
2 parsnips, peeled/chopped
2 carrots peeled/chopped
1 acorn squash
1 (14.5 oz) can chicken broth

Add parsnips & carrots to bottom of
crockpot. Place chicken on top & sprinkle
with garlic (minced or powder, your choice);
Pour broth on top. Cut acorn squash into
chunks & slice off skin. Place chunks on top
of chicken, then season with desired amounts
of salt, pepper & nutmeg. Drizzle enough honey
on top to lightly cover squash. Cover & cook
on Low 8-10 hours.

(recipe: recipesgalore.com.au)

Impossible Pumpkin Pie Cupcakes

1 (15 oz.) can pumpkin puree
1/2 C. sugar
1/4 C. brown sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2/3 C. flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda

Whipped cream for topping
pumpkin pie spice for sprinkling

Preheat oven 350 degrees F.
Line 12 muffin tin cups with * cup
liners; spray cups with nonstick spray.
Mix pumpkin, sugar, brown sugar, eggs,
vanilla & milk. Add flour, pumpkin pie spice,
salt, baking powder, baking soda to mixture.
Fill each muffin cup with 1/3 C. mixture. Bake
20 minutes; let cool 20 minutes. Remove
cupcakes from pan & chill in fridge 30 minutes.
Top with whipped cream & sprinkle more
pumpkin pie spice on top. Makes 12 cupcakes.

NOTE: For this recipe, use either foil liners
sprayed with nonstick spray or just spray tins
with nonstick spray. PAPER cup liners make it
difficult to remove cupcakes from papers.

(recipe: Peg-Marys Recipe Exchange)


Our weather has been really windy with rain;
today while out running errands it stayed at
30 degrees (perfect “snow” temperature). As
long as it’s clear (no rain/snow) I’m happy; just
have to remember to bundle up – (just read
the Wind Chill for today: feels like 19 degrees F –
NO WONDER it felt so cold!

Stay warm and try to enjoy your day!




Got my Runnin’ shoes on!


It’s Monday and it’s also ‘lots of places to go’ day! Just got home from 7 various jaunts: Bank, Walgreen’s, Library, Fruit/Veg. stand, Gordon Foods, CVS and Huron Foods. I’m SO glad my dear husband has me call ahead – he lugs the groceries, etc. from the car to the house for me. Sometimes I think just doing that after all the running around is pretty exhausting (let alone putting away all the stuff, too!). I’m sitting here nice & comfy sipping a big, tall glass of ice water and feeling the antioxidants just coursing through my body. At Gordon Foods they had a really big box of fresh blueberries for $1.69 – been eating handfuls of them. Today was a sort of ‘wake up’ call: remember you need to eat HEALTHY! Got fresh strawberries, a cantauloupe, corn on the cob, some gorgeous tomatoes for BLT’s, some zucchini for Zucchini Casserole, the fixin’s for coleslaw (for some reason, this summer I’m craving coleslaw!). Got a nice big fryer chicken for the crockpot for around $6.00 – happy with all my ‘deals’ – coupons & all. I know I’ve mentioned this before but it’s worth repeating: did you know that you can get some really great buys at DRUG STORES? I’m talking groceries! Got 2 jars of Jif creamy peanut butter for $4, a nice sized jar of honey-roasted peanuts for $1.99 – at WALGREEN’S! I’m a BIG fan of checking all the ‘in the mail’ fliers from CVS, Walgreens, KMart – they all have some pretty good GROCERY deals, if you just look! Walgreen’s is pretty good about selling canned salmon for a really great price – with coupon; I like it for making salmon patties.

My cousin wrote from Iowa yesterday that they were going through some really muggy days; I wrote him back that we were in the mid-70’s and breezy – no muggy . . . I spoke too soon. Today it’s 80, very sunny and VERY muggy (thank heavens for Air conditioning!).

Gas prices have stayed relatively good: yesterday my favorite place (Clark – little station – nothing fancy) had el cheapo (lowest grade) gas for $3.49/9 – today it’s down to $3.43/9 – that’s great!

They are still, periodically, working on our road but it’s not as bad (the only BAD thing is figuring out just WHEN they WILL be working on it). Saturday was a nightmare of constant clogged traffic in front of our house- they had narrowed down the usual 5-lanes to 2, right next to each other – no turn lane – lovely . . .When it’s like that it’s easier to go all the way around the block just to get in my driveway without  a big mess. This, too, shall pass . . .


Chocolate Eclair Cake


2 pkgs (1 oz, ea) Jello Cheesecake
pudding mix (sugar free)
1 can crushed pineapple, drained
2 1/2 C. milk
12 oz Cool Whip, thawed
1 box graham crackers (14.4 oz)

1 tub sugar free chocolate frosting

Mix pudding mix with milk, using a whisk.
Beat about 2 minutes by hand. Fold in
crushed pineapple & Cool Whip, set
aside. Layer a 9 X 13 baking pan with
one layer of graham crackers. Top with
half pudding mix. Repeat layers with
grahams, remaining pudding & top
with one more layer grahams. Take
lid off frosting, remove metal cover &
place in microwave. Microwave about
45 seconds, until frosting is liquid and
pour over grahams – spread out evenly.
Cover &refrigerate 2 hours before serving.

NOTE: This recipe can be made using
sliced strawberries, or raspberries,
or blueberries. Use 1 pint hulled & sliced
strawberries. Place berries on after 1st
layer grahams & pudding mix & repeat
in that order for next layer.

(recipe: shugarysweets.com)

Old Fashioned Potato Loaf

3 T. butter
3 T. flour
1 C. Half & Half
salt & pepper, to taste
5 medium cooked potatoes,
cooled & chopped
1 T. chopped fresh parsley
chopped green onion, to taste
1/2 C. (or more) shredded Cheddar

Melt butter in saucepan, gradually
stir in flour. Slowly add Half & Half,
stirring constantly simmering until
thickened; season with salt & pepper.
Gently add potatoes, parsley &
green onion to sauce; simmer 2
minutes longer. Pour mixture into
a well-oiled 9 X 13 pan; press down
firmly. Chill several hours.

Preheat oven 350 degrees F.
One half hour before serving time,
place loaf in oven-proof pan. Sprinkle
with cheese & bake 20-30 minutes
or until golden brown. Serves 6

(recipe: Martha-justapinch.com)

Crockpot Asian-style Beef

4 green onions
2 T. oil
1 boneless beef chuck or blade
roast (2 1/2 lb), trimmed & cut
into 2″ pieces
3 cloves garlic, minced
1/4 C. teriyaki sauce
2 red bell peppers, coarsley
1/2 tsp. crushed red pepper
2 T. cornstarch
1/2 C. (Kraft) Asian Toasted
Sesame salad dressing
2 C. snow peas, cut diagonally
in half
1/2 C. cashews, chopped

cooked rice

Slice onions, keeping sliced
white bottoms & green tops
separate. Heat oil in large
skillet on medium-high heat.
Add meat; cook 5 minutes or
until evenly browned, stirring
occasionally & adding garlic for
last minute. Stir in teriyaki sauce,
bell peppers, crushed pepper &
white onion slices; pour into
crockpot, cover with lid. Cook
on Low 5-6 hours or High 3-4
hours. Mix cornstarch & dressing
until blended; pour into crockpot
along with snow peas & nuts;
stir to combine. Cook, uncovered,
10 minutes or until slightly thickened.
Top with green onions slices when
serving. Serves 12

(recipe: Kraft foods)

Homemade Peach Cobbler

2 1/2 lb. ripe, juicy peaches (about
4 C., sliced)
3/4 C. sugar
4 drops almond extract
pinch cinnamon
2 T. butter
biscuit topping, recipe below

vanilla ice cream or whipped cream

Preheat oven 425 degrees F.
Peel peaches by dipping into boiling
water about 1 minute, then slip off
skins. Slice into wedges, discarding
pits. Place in shallow 6 C. baking
dish or casserole; sprinkle tops with
sugar & almond then dot with butter.
Cover with biscuit dough for top.

Biscuit Top:
1 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 C. butter or shortening
1/2 C. milk MINUS 1 T.

Whisk flour, salt & baking powder;
cut in shortening using a pastry
blender or two knives or your
fingertips. Stir in milk, all at once,
stirring with a fork until dough clings
together. Pat or roll out dough to
1/4″ thickness & place over peaches.
Trim edges, crimp or flute to seal.
Cut a hole in top center for steam.
Bake 425 degrees F. 15 minutes then
reduce to 325. Bake an additional
10-15 minutes or until peaches are
cooked & top is golden. Serve warm
with vanilla ice cream or whipped

(recipe: Rhonda G-Marys Recipe

Crockpot Parmesan Ranch

2 (8 oz) pkg. fresh mushrooms
1/2 C. butter, melted
1 oz. Ranch dressing mix
2 T. Parmesan cheese
(or more, if desired)

Place mushrooms in crockpot;
melt butter in a bowl & add
salad dressing mix. Mix well &
pour over mushrooms. Sprinkle
with about 2 tsp. Parmesan
cheese (or more). Cook on Low
4 hours.  Serves 4

(recipe: food.com)

Sausage & Cheese Crescent Squares
2 tubes refrigerated crescent
dinner rolls
1 lb. pork sausage (hot or mild)
1 (8 oz) pkg. cream cheese
2 C. shredded Cheddar cheese

Preheat oven 375 degres F.
Unroll one tube of rolls into 2
long rectangles; place in ungreased
9 X 13 baking dish. Press rolls
over bottom & 1/2 inch up sides to
form crust. Cook sausage over
medium heat in skillet, stirring
frequently until no longer pink.
Remove from skillet, discard grease.
Add to skillet cream cheese & cook
over Low heat until melted. Add
cooked sausage; stir to coat. Spoon
mixture evenly over crust in dish;
sprinkle top with cheese. Unroll
second tube of rolls onto a work
surface. Press rolls to form a 9 X 13
rectangle for top crust. Firmly press
perforations to seal then carefully
place over mixture in dish. Bake
21-26 minutes or until golden
brown. Let cool 15 minutes then
cut into small squares.

(recipe: justapinch.com)

Chicken & Dumplings Casserole

2 chicken breasts, cooked/shredded
2 C. chicken broth
1/2 stick butter
2 C. Bisquick
2 C. whole milk
1 can cream of chicken soup
3 tsp. chicken granules
1/2 tsp. dried sage
1 tsp. black pepper
1/2 tsp. salt (or more, to  taste)

Preheat oven 350 degrees F.
Layer #1:
In a 9 X 13 pan, melt butter. Spread
shredded chicken over butter; sprinkle
with pepper & sage; do not stir.
Layer #2:
In small bowl, mix milk & Bisquick;
slowly pour over chicken; do not stir.
Layer #3:
In medium bowl, whisk chicken broth,
chicken granules & soup; once
blended, slowly pour over Bisquick
layer; do not stir.
Bake 30-40 minutes or until top is
golden brown.

(recipe: Facebook)

Southern Ambrosia

1 C. sweetened coconut
1 C. pecan pieces
1 T. butter, melted
1/2 C. Heavy cream
1 T. sugar
1/2 C. plain Greek yogurt
3 C. miniature marshmallows
1 (15 oz) can mandarin oranges,
drained well
1 (20 oz) can pineapple chunks,
drained well
1/2 C. maraschino cherries,
drained well – stems removed

Place coconut in shallow pan with
pecan pieces & butter; toast until
coconut is light brown; cool
completely. Whip heavy cream &
sugar until it forms stiff peaks; fold
in yogurt, being careful to not break
down the cream too much. Gently
fold in marshmallows, oranges,
pineapple chunks & cherries.
Refrigerate at least 2 hours (overnight
is better) to let flavors mix.
Serve with more fresh whipped cream
& top with a cherry.

(recipe: ishouldbemoppingthefloor.com)
Grilled Corn Salad

3/4 C. zesty Italian salad dressing,
1/4 C. yellow mustard*
4 ears corn on cob, husks &
silks removed
1/2 lb. fresh green beans,
trimmed/quartered & cooked
1 jicama, peeled, cut into 1/2′
2 tomatoes, cut into wedges
1/2 C. chopped fresh basil

Heat grill to Low heat.
Mix 1/4 c. salad dressing &
mustard in shallow dish until
blended. Add corn; turn to
evenly coat. Transfer corn to
grill, reserving dressing mixture
in dish. Grill corn 15-20 minutes
or until tender, turning &
occasionally brushing with
reserved dressing mixture; remove
corn from grill; cool. Cut corn from
cobs; place in large bowl. Add beans,
jicama, tomatoes, basil & remaining
dressing; mix lightly.
Makes 16 servings (1/2 C. each)
* For a flavor boost, substitute
Dijon mustard for yellow

(recipe: Kraft foods)
Cucumber Dill Greek Salad

2 large cucumbers
1 T. Greek (plain) yogurt
1 T. sour cream
1 T. lemon juice
1 garlic clove, minced
1 tsp. fresh dill, chopped
salt & ground black pepper,
to taste

Peel & finely slice cucumbers.
In salad bowl, mix yogurt with
sour cream, lemon juice, garlic &
dill; season with salt & pepper. Add
cucumber & toss until well
combined. Refrigerate at least
1 hour before serving. Serves 4

(recipe: kitchennostalgia.com)
Quick Taco Salad

1 lb. ground beef
1 onion, chopped
1 (1 oz) pkg. taco seasoning mix
1/4 C. water
10 C. loosely packed torn romaine
2 tomatoes, chopped
1 C. shredded Cheddar cheese
2 C. tortilla chips, coarsely crushed
1/4 C. Ranch salad dressing

Brown meat with onions in large
nonstick skillet over medium-high
heat; drain. Add seasoning mix &
water; mix well & bring to boil.
Simmer on medium-low heat 3
minutes. Divide lettuce among
4 plates; top evenly with meat
mixture, tomatoes, cheese &
crushed chips; drizzle with
dressing. Serves 4

(recipe: Kraft foods)

Lemon-Garlic Chicken

1/2 C. Italian-style bread crumbs
1/2 tsp. garlic salt
1 tsp. lemon pepper
1/4 C. lemon juice
2 T. cooking oil
4 boneless, skinless chicken breasts
(about 4=1 lb.)

Preheat oven 375 degrees F.
Spray shallow baking dish with nonstick
spray. Combine bread crumbs, garlic salt &
lemon pepper in ziplock plastic bag. Combine
lemon juice & oil in another ziplock bag. Add
chicken to lemon juice bag; toss to coat. Place
each breast in bag with crumb mixture, toss
to coat. Place coated chicken in single layer in
prepared pan. Sprinkle any remaining crumbs
over chicken, if desired. Spray tops of chicken
with nonstick spray. Bake 20-25 minutes or
until chicken is no longer pink in center
(165 degrees F.) Serves 4

(recipe: readyseteat.com)

 Haven’t quite decided what to make for

dinner tonight; there’s either bratwurst

(cheese-stuffed for me & beer marinated

for husband), or Potatoes O’Brian

(hash brown potatoes with onions,

green & red peppers, sliced mushrooms,

ground beef & topped with shredded

extra sharp Cheddar cheese -sort of like a

casserole – YUMMY!) – those, so far, are my

2 choices. This week, fortunately, is not

(so far, anyway) AS busy as the past

2-3 have been. No knit group tomorrow,

just grandson all day. Wednes-day is

special needs group (that’s all – I hope),

Thurs. is grandson, again but not as

long, Friday is free – I HOPE )forgot

Radiologist appointment first thing).

Amidst all that ‘fun’ is getting together

the next issue of the special needs group

newsletter; if I’m not mistaken this will

be issue #76. That means I’ve been

doing this now since Sept., 2001 – as my

husband would say: “It keeps her on

her toes”!

That’s about ‘it’ on this weeks ‘hit parade’; finished
another chemo cap (that makes 3 this time) for
delivery this Friday. I try to take in a few each time I
have to go there for a check up. The GOOD THING,
this time, is the Radiologist said that if my latest
mammogram is clear (and it was), I start only
coming in once A YEAR! YAY! (There’s still the
Oncologist  – main cancer doctor, and I’m pretty
sure he won’t let me get off that easy (right now
it’s every 3 months, just like my main family
doctor – saw him last Friday – all’s good there!).
Ah, the ‘fun’ life of a cancer survivor – but the way
I look at it: IT COULD BE MUCH WORSE! Just going
in to hear ‘all’s well’ is no big deal!

I hope you have a GREAT day – filled with just
enough events to keep you busy, but not too busy,
and relaxing enough to keep you stress-free.

Big Hugs;



PS: Sorry about all the various font sizes – still don’t

know WHY my browser does that!