Grammie's Blog

Filling in for Grammie...

2009-07-04T01:51:00.004-04:00

Greetings! I found that some people are still popping on to "Grammie's Blog" to see if anything new has popped up! I decided I would try to keep it updated by bringing my laptop over to her when I visit this summer. Please feel free to pop on and leave a comment! She may not have recipes anymore, but she just might find something neat to post! Grammie is currently crocheting a kitty kozie for her grandfurbaby's new home since he doesn't have one that matches the new living room colors :)

On behalf of Grammie, Timmy and Me, Happy 4th of July!

-Grammie's Baby, "Tiggs"

Welcome 2007!

2007-01-02T12:16:00.000-05:00

Just want to wish everyone a healthy, happy new year.
May each and every day be special.
May many good blessings come your way.
Since Winter is here, (even though it's a warm one) we are all searching for a good stick-to-the-ribs meal that's easy to make and tasty to eat. I have used this recipe many times. Because of how simple it is to put together, it's one that I used to make on Sunday mornings before heading off to church. By the time we got home, the house smelled delicious and dinner was ready to eat.

Oven Stew

1 1/2-2 lbs. Beef (Cubed)
2 Cups Carrots (sliced)
2 Cups Red Potatoes (Quartered)
2 Medium Onions (Diced)
1 Cup Celery (Chopped)
1 20 oz. Bag Frozen Mixed Veggies or 2 10oz. boxes
2 Tsp. Tapioca
1 Tbs. Salt
1/2 tsp. Pepper
1 Can (8 oz.) Hunts Tomato Sauce
1 Cup Water
1 Tbs. Brown Sugar

In a large casserole dish:
Layer the meat and veggies
Sprinkle tapioca, salt and pepper
Mix water with tomato sauce
Pour liquids over all.
Crumble brown sugar over all.
Cover tightly with foil
Slow Cook in oven at 325 degrees for 3 hours.

Time may vary according to oven (may be 2 1/2 hours) but don't peek! You can tell by the smell :)

A Fabulous Apple Cake!

2006-09-23T14:13:00.000-04:00

I wanted to share this recipe with you for some time now, but couldn't find it. This week I discovered it filed in with the salad recipes by mistake, and I'm really happy to have found it, because it is a family favorite and it wouldn't seem like Fall without it. This recipe yields one of the most delicious apple cakes that I've ever tasted. I don't remember how or when I acquired it, but I do know that it was a blue ribbon winner at a county fair in Amish country.

APPLE TUBECAKE

2 cups flour
2 cups sugar plus 5 Tsp. sugar for topping
1 cup veg. oil
4 eggs
1/4 cup orange juice
1 Tbsp. baking powder
2 1/2 tsp. vanilla extract
5 sliced apples
2 tsp. cinnamon

In a large bowl, blend together well: flour, 2 cups sugar, oil, eggs, orange juice, baking powder, and vanilla. (I do this in my Kitchen Aid to get it nice and smooth)
In a separate bowl, Mix apples, 5 Tbsp. sugar and cinnamon.
Pour 1/2 of the batter into an ungreased tube pan, cover with half the apple mix and repeat layers once.
Bake at 350 degrees for 1 hour and 15 minutes.
Let cake cool for about 1 hour before turning out onto a cake plate, sugar and apple side up.
Refrigerate leftovers.
Cake also freezes well.

Apple Season!

2006-09-09T19:45:00.000-04:00

I've been very busy crocheting little kitty blankets that will be donated to various places. One being Timmy's vet who took such very good care of him while he was healing from his surgery back in 2004. But I finally found enough time to put down my crochet hook and go online to blog :) It's apple picking season here in the Northeast and when I think of apples, I think of some great recipes! Of course, how could you blog about apples without sharing an apple pie recipe!!

BEST EVER APPLE PIE

2 1/2 lbs. Apples (Granny Smith, McKeons, McIntosh, etc) peeled and cored, sliced into thin pieces
1/3 Cup Light Brown Sugar
1/3 Cup White Sugar
1 Tbs. Flour
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Dash of Cloves
1/4 Tsp. Salt
2 Tbs. Butter
Pre-made Pie Shell

Prepare Apples
Mix with dry ingredients
Place in pie shell
Dot with the butter
Cover with top shell
Pinch crusts together and flute edges
Sprinkle with Sugar
Cut openings in top with fork
Bake 40 Minutes at 425 degrees.
Cool on rack before cutting

*To enjoy it like my daugher does, place a think slice of cheese (American or Cheddar) on top of serving!

Zucchini Daze, 3, 4 and 5

2006-08-20T10:16:00.000-04:00

Continuing with the Zucchini recipes, here are three more. The first one is for a tasty Quick Bread, followed by a wonderful casserole and a great side dish. I hope you enjoy!

ZUCCHINI QUICK BREAD
1 1/2 cup all purpose flour
1 tsp. ground ginger
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/4 cup oil
grated peel and juice of 1 lemon
2 eggs
1 cup of shredded zucchini
Preheat oven to 350.
Spray a loaf pan with Pam. Set aside.
In a large bowl, combine flour, ginger, baking powder, salt and sugar. Mix well.
Add oil, eggs, lemon peel and juice, and shredded zucchini. Batter should be smooth but not overmixed.
Pour into pan and smooth out top.
Bake for 50 - 60 minutes or until a tester coms out clean.
Cool on a rack for a few minutes, and then turn out and cool completely.

ZUCCHINI SUPREME
4 cups water and 1 tsp. salt
6 cups sliced zucchini (do not peel)
1 cup shredded carrots
1/4 cup chopped onions
1 can mushroom soup, undiluted
1 cup sour cream (or if you like - 1/2 cup sour cream and 1/2 cup mayo)
1/2 tsp. garlic powder
1/2 tsp. pepper
4 cups seasoned stuffing croutons
1/2 cup butter, melted
In a dutch oven or soup pot, bring water to a boil and add zucchini, carrots, onion and salt.
Cook for 8-10 minutes or until all veggies are tender. Drain.
In a large bowl, combine the soup, sour cream, garlic powder and pepper.
Fold in the veggie mixture.
Combine the croutons and butter.
Place half the crouton mix in a 13 x 9 x 2" greased baking dish, spreading evenly.
Add the veggie mixture and smooth out.
Top with the other half of the crouton mix.
Cover and bake at 350 for 30 minutes.
Remove cover and bake an additional 5-10 minutes, or until golden brown.
Serves 8 - 10.

ZUCCHINI CORN MEDLEY
2 small zucchini, unpeeled and cubed.
1 cup frozen corn
1/4 cup chopped onion
2 Tbsp. margerine
1/4 cup spaghetti sauce
1/2 tsp. salt
1/4 tsp. basil, dried
1/4 tsp. oregano
1/8 tsp. pepper
1/4 cup shredded cheddar
In a saucepan, saute zucchini, corn and onion in butter until tender.
Stir in spaghetti sauce and seasonings, heating through.
Turn off heat and stir in cheese until melted.
Serves 4

Zucchini Daze # 2

2006-08-10T16:04:00.000-04:00

Here is a great recipe that my mother-in-law gave me many years ago. It was one of my late husbands favorites. I love it too!

STUFFED ZUCCHINI BOATS

6 medium zucchini's about 5" - 6" long
3 Tbsp. olive oil
1/2 lb. sweet Italian sausage, chopped
1 garlic clove, minced
1 cup sliced muishrooms
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. marjoram
1 Tbsp. chopped parsley
1 Tbsp. grated cheese
2 Tbsp. bread crumbs
1 Tbsp. oil to grease dish

Cut Zucchini in half, lenthwise to make boats.
Scoop pulp out, chop up and set aside. (pick out any hard seeds)
Heat 3 T. oil and saute chopped sausage until lightly browned.
Drain off any excess grease.
Add zucchini pulp, garlic and mushrooms.
Stir and remove when softened.
Add spices, mix well, and stuff zucchini shells with mixture.
Mix together bread crumbs and cheese, and sprinkle over boats.
Place in oiled baking dish and bake 40 - 45 mins. at 350.
SERVES 6

Zucchini Daze

2006-08-08T17:12:00.000-04:00

It's the time of year to be overwhelmed with zucchini. I can remember when you couldn't give the stuff away, but over the years, clever cooks started designing tasty recipes, and now zucchini has become very popular. I love zucchini and so I thought I'd share a few of my favorite recipes with you. I'll post one every couple of days. This one comes from my sister-in-law, and is so good, that I could eat the whole thing by myself! I hope you enjoy!

ZUCCHINI PIE

3 cups grated or chopped zucchini, unpeeled
1/2 cup chopped onions
4 eggs, slightly beaten
1/2 cup vegetable oil
1/2 cup parmesan cheese
6 oz. grated, sharp cheddar, divided (save 1/4 cup for top)
1 cup Bisquick
1/2 tsp. salt, pepper and parsley

Mix all ingredients in a large bowl.
Pour into a deep pie plate or large quiche dish.
Sprinkle reserved 1/4 cup of cheddar over top.
Bake at 350 degrees for about 45 minutes or until top is golden.
Nuke to reheat. This tastes even better the next day!

Special Tuna/ Macaroni Salad

2006-07-18T15:52:00.000-04:00

Hi everyone. I'm so sorry that I havn't blogged lately. The arthritis and nerve damage in my hands has acted up something fierce these last few weeks due to the weather, but I feel much better today. I'm posting a great summer one dish meal today, and I hope you will like it as much as we do.

Special Tuna/Macaroni Salad

7 oz. uncooked pasta noodles (use a pretty shape)
1 6 1/2 oz. can of albacore tuna in water, drained
10 oz. frozen peas and carrots
3/4 cup cheddar cheese, shredded (or cheese of your choice)
1/2 cup sour cream
1 cup mayo, lite (or reg. if you desire)
1/2 tsp. garlic salt
1/2 tsp. dill weed
Cook noodles in salted water, adding peas and carrots in the last 2 or 3 minutes of cooking. Drain and allow to cool down.
In large bowl, combine sour cream, mayo, dill weed, and garlic salt, whisking together well.
Add cheese and drained tuna, and fold in cooked noodles, and peas and carrots, mixing gently to evenly distribute all ingredients.
Cover and refrigerate over night or for as long as possible, because the taste improves with chilling.

My Favorite Spareribs

2006-06-26T15:52:00.000-04:00

This recipe has been in my family for many years and was given to my sister in-law by an old southern lady who was known for her good down home cooking! Try it - I know you will like it!

When purchasing your ribs, make sure that you get the "country type" ribs, with a lot of meat on them (not the babyback or regular, flimsy kind). Purchase whatever amount you require. Separate them and place them in a large stew pot with 1 or 2 bay leaves and 1 or 2 large Vidalia onions, sliced. Cover with water and bring to a boil. Simmer for about 1/2 hour.
Drain the water off, remove the bay leaves and spread the ribs out in a roasting pan. Cover them with the onions.
Pour a bottle of Open Pit BQ sauce over all (more if making a lot)and cover with foil and allow to marinate for at least 1 hour.
Place covered pan of ribs in a 350 degree oven and bake for about 40-45 minutes. Remove foil and allow to bake an additional 10-15 minutes, depending on amount of ribs and sauce.

If this sounds super easy, it is, but try very hard to find the "Open Pit" brand of BBQ sauce. I've tried other brands, but this one is definitely the best. These ribs go very nicely with potato salad and sweet corn, and make a delicious backyard picnic or BBQ for the 4th of July!

And here is a little secret for grilling delicious chicken parts - boil them for about 15 minutes in water before placing on the grill.

The Best Cheesecake

2006-06-23T15:25:00.000-04:00

Do you love cheesecake as much as I do? Here is a quick and easy recipe that makes a really nice cheesecake.

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 Tbsp. melted butter

FILLING:
2 8 oz. pkgs. cream cheese, softened
2 eggs
1/2 cup sugar
1 tsp.vanilla

TOPPING:
i cup sour cream
1/4 cup sugar
1 tsp. vanilla

DIRECTIONS:
Preheat oven to 375 degrees. Mix crust ingredients and pat firmly into the bottom and 1/3 of the way up the sides of a 9" spring form pan.

Beat filling ingredients until satiny and pour into crust.

Bake 20 minutes, remove from oven, (carefully) and cool 15 minutes.

Meanwhile, raise oven temp. to 475.

Blend topping ingredients and gently spread over cheese filling. Return to oven and bake 10 minutes more.

Cool to room temperature, cover with foil and refrigerate 10-12 hours, before serving.

You may top with fruit toppings. If you choose to do so, spread over sour cream after removing from the oven after the second bake, before covering and chilling.

Shoo Fly, Don't Bother Me

2006-06-02T23:26:00.000-04:00

In honor of Timmy's run across the state with the Catolympic torch, I thought I would share a recipe for the pie he enjoyed so much while in "Bird-In-Paw".
Shoo-fly pie doesn't have flies in it (sorry poodins, I know most of you enjoy a tasty bug or two now that the warm season is here). The unique flavor in shoo-fly pie comes from the molasses. When the Amish would cool their pies, they would sit them in the windows to catch the breeze and because of the molassess in the pies, they attracted flies so they would have to shoo the flies away.

Shoo-Fly Pie

One 9" pie crust (recipe of your choice, or ready-made)

Filling:
2/3 Cup boiling water
1/2 tsp. baking soda
1/2 Cup molasses

Crumb Topping:
1 1/2 Cups sifted flour
1/4 tsp. salt
3/4 Cup Light Brown Sugar (firmly packed)
1/3 Cup Butter (marg. or shortening can be used in place of butter)

Preheat oven to 350
Fit pie crust into 9" pie pan making a high fluted edge; do not bake
Mix filling
In seperate bowl, mix topping and cut in butter until the texture of coarse meal.
Sprinkle about 1/3 Cup of topping into pie shell
Pour in filling
Sprinkle evenly with remaining topping
Bake on center rack 35-40 min until well browned
Cool on wire rack and serve slightly warm or cold
.:Good with vanilla ice cream or whipped cream:.

Cookie Monster Confessional

2006-05-18T11:08:00.000-04:00

Me know. Me have problem.

Me love cookies. Me tend to get out of control when me see cookies. Me know it not natural to react so strongly to cookies, but me have weakness. Me know me do wrong. Me know it isn't normal. Me see disapproving looks. Me see stares. Me hurt inside.

When me get back to apartment, after cookie binge, me can't stand looking in mirror, fur matted with chocolate-chip smears and infested with crumbs. Me try but me never able to wash all of them out. Me don't think me is monster. Me just furry blue person who love cookies too much. Me no ask for it. Me just born that way.

Me was thinking and me just don't get it. Why is me a monster? No one else called monster on Sesame Street. Well, no one who isn't really monster. Two-Headed Monster have two heads, so he real monster. Herry Monster is strong and look angry, so he probably real monster, too. But is me really monster?

Me thinks me have serious problem. Me thinks me addicted. But since when it acceptable to call addict monster? It affliction. It disease. It burden. But does it make me monster?

How can they be so callous? Me know there something wrong with me, but who in Sesame Street doesn't suffer from mental disease or psychological disorder? They don't call the vampire with math fetish monster, and me pretty sure he undead and drinks blood. No one calls Grover monster, despite frequent delusional episodes and obsessive-compulsive tendencies. And the obnoxious red Grover...oh, what his name? Elmo! Yes, Elmo live all day in imaginary world and no one call him monster. No, they think he cute. And Big Bird! Don't get me started on Big Bird! He unnaturally gigantic talking canary! How is that not monster? Snuffleupagus not supposed to exist, woolly mammoths extinct. His very existence monstrous. Me least like monster. Me maybe have unhealthy obsession, but me no monster.

No. Me wrong. Me too hard on self. Me no have unhealthy obsession. Me love cookies, but it no hurt anyone. Me just enthusiast. Everyone has something they like most, something they get excited about. Why not me? Me perfectly normal. Me like cookies. So what? Cookies delicious. Cookies do not make one monster. Everyone loves cookies.

Me no monster. Me OK guy. Me OK guy who eat cookies.

Who me kidding? Me know me never actually eat cookies. Me only crumble cookies in mouth, but me no swallow. Me can't swallow. Me no have no esophagus. Me no have no trachea. Me only have black fabric throat. Me not supposed to be able to even talk.

Me no eat cookies.

Me destroy cookies.

Me crush cookies.

Me mutilate cookies.

Me make it so no one get cookies.

Everyone right. Me really is cookie monster.

Aren't we all cookie monsters on the inside? Who doesn't love a good cookie?! I know we do in our house! Here are two of our favorites:

This first recipe is one of Jenn's favorites. It came home with her from college...according to her, it is from a friend's mother and the recipe got passed around her "friend group". It's been baked at every alumni get-together she's been to ever since.

Cake Mix Cookies

1 pkg. Cake Mix of your choice (raspberry are VERY good, but you choose from your favorite cake mix!)
2 Eggs
1/3-1/2 Cup Oil

Preheat oven to 350 degrees
Beat eggs
Add oil and cake mix to eggs
Bake at 350 degrees on parchment-covered cookie pans, 12 to a sheet
9 minutes for chewy cookies, 12 minutes for crunchy cookies

Here is a family favorite. Ginger cookies are one of my very favorite cookies. Just recently, I found out that ginger helps your body digest food easier giving this cookie monster another reason to bake some up :)

Ginger Crinkles

2/3 Cup Vegetable Oil
1 Cup Sugar
1 Egg
4 Tbs. Molasses
2 Cups Flour, sifted
2 tsp. Baking Soda
1.2 tsp. Salt
1 tsp. Ground Cinnamon
1 tsp. Ground Ginger

Preheat oven to 350 degrees
Beat oil, sugar and egg well
Stir in molasses, flour, baking soda, salt, cinnamon and ginger
Roll into balls and into some granulated sugar
Bake for 10-15 minutes

Spinach Quiche

2006-05-10T14:49:00.000-04:00

Yesterday we couldn't decide what to have for dinner, and didn't feel like doing a lot of cooking, so we resorted to an old favorite: Spinach Quiche. This recipe was given to me by a friend many years ago, and I love it because it is so quick and easy.

I love the ease of the Pillsbury Ready made pie crust in the red box, but you can use one of those frozen crusts that come in the aluminum pan, or make your own from scratch. You can even eliminate the crust completly if you wish, by pouring the filling into a buttered casserole and serving it as a side dish.

Another nice thing about this recipe is the fact that you can substitute chopped brocolli or cauliflower in place of the spinach if you'd like, and use any type of cheese of your choice in place of the American.

Spinach Quiche

10 oz. package of frozen chopped spinach, thawed and drained
8 oz. of cottage cheese, small curd
4 slices American cheese, cut up into thin strips (or 4 oz. of cheese of your choice, diced)
3 beaten eggs
4 tblsp. butter, cut into chunks.

Preheat oven to 350 degrees.
Prepare a pie crust in an 8" pie plate or quiche dish.
Mix all ingredients together and pour into crust.
Bake at 350 degrees for 1 hour.
Allow to set 10 - 15 minutes before slicing.
May be cut up into serving sizes and frozen - improves with reheating in microwave.

Fiesta Time!

2006-05-05T15:09:00.000-04:00

On May 5, 1862, an army of 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico. The holiday was celebrated for the first time in Texas and California. Surprisingly enough, it is celebrated in America more than in Mexico!

My furgrandbaby is very patriotic. He likes to celebrate every holiday and is seen here wearing his little sombrero. He's ready to assist me in making today's recipe! So, in honor of Cinco de Mayo, today's recipe will have a Mexican flair! Grab your poncho, spoon and bowl and let's get cooking!

Corn Taco Casserole

1 lb. Ground Beef
1/4 Cup Chopped Onion
12 oz. Can Whole Kernel Corn with Sweet Peppers, drained
1/3 Cup Taco Sauce (mild, or spicy, whatever you like!)
1/2 tsp Salt
1/4 tsp Pepper
1 Cup Bisquick
1/4 Cup Cold Water
(optional) 2 Medium Tomatoes, sliced thin
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Sour Cream
1/3 Cup Mayonaisse

Grease an 8" square baking dish
Brown meat and onions, drain off fat
Add corn, taco sauce, salt and pepper
In a seperate bowl, Stir Bisquick and water until soft dough forms
Pat dough into the bottom of pan and 1/2" up the sides
Add beef mixture and top with tomatoes
In a small bowl, Mix cheese, sour cream and mayonaisse
Spread cheese mixture over tomatoes
Bake 30-40 minutes at 375 degrees

Serving suggestions:
This meal can be cut into squares and feeds 4-6 people. This casserole would go great with some homemade cornbread. Serve Caramel Flan for dessert and tequila if you're the drinkin' type!

Adios amigos y el cocinar feliz! (Good bye friends and happy cooking!)

Potato Salad

2006-05-02T16:01:00.000-04:00

Yesterday, I received an anonymous inquiry about potato salad. When I make it, I follow my Mom's directions, which unfortunately were never written down. The directions are pretty standard, but there is a secret ingredient.

After paring and cutting the potatoes into bite sized pieces, I boil them in salted water until fork tender, and then I drain them and place them into a large bowl. To this I add the secret ingredient: pickle juice, just enough to flavor and lightly moisten, but not so much that they are swimming in it!

I then add finely chopped onion and seasonings: a little garlic salt, a shake of oregano and some dried parsley flakes, chopped chives and salt and pepper. (I like to use Kosher salt.)

I then coarsely chop several hard boiled eggs and add to salad along with enough mayonnaise to nicely moisten, (I use Hellman's lite) stirring carefully so as not to end up with mush. At this point I usually taste test and adjust ingredients to my liking. I then cover the salad tightly and refrigerate until ready to serve. Just before serving, toss lightly and sprinkle with paprika.

I find that this potato salad improves with age, so I usually make it the day before. I know that there are a million different ways to make potato salad, but I always get raves over my Mom's salad, even though I don't have an exact set of directions for it. I hope you like it!

Assorted Chicken Salads

2006-04-28T13:36:00.000-04:00

I am sorry that I haven't blogged in a while. I'm having problems with my arthritic shoulders and my arms aren't working too well. I still have lots of great recipes to share and I'll try to do better! Todays recipes are really nice for chicken salad lovers, and a good way to get rid of leftover chicken! I hope you enjoy!

New West Chicken Salad

3/4 cup mayo
1/2 tsp. ground ginger (optional)
1/2 tsp. salt
3 cups cooked chicken, cubed
1 1/2 cup red seedless grapes, halved
1 cup sliced celery
1/3 cup sliced green onions
1/2 cup chopped walnuts (optional)

Combine first 3 ingredients.
Stir in remaining ingredients.
Cover and chill.

Creamy Chicken Salad

2 cups cooked chicken breasts, cubed
1 cup cooked small pasta (shape of your choice)
1 cup seedless red or green grapes, halved
1 cup mandarin oranges, drained
3 celery ribs, sliced thin
1/2 cup sliced almonds, optional
1 Tbsp. grated onion
1 cup mayo
1 cup light whipped topping
1/4 tsp. salt
lettuce leaves (optional)

In a large bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion.
In a small bowl, combine the mayo, whipped topping, and salt.
Add to the chicken mixture, stirring to coat.
Serve on a lettuce leaf if desired.

Chicken Salad Supreme

2 1/2 cups cooked chicken, diced
4 bacon strips, cooked and crumbled
1 oz. can sliced water chestnuts, drained
1/2 cup celery, thinly sliced
1 cup seedless grapes, halved
3/4 cup mayo or salad dressing
1 - 2 Tbsp. dried parsley flakes
2 tsp. minced onion
1 tsp. lemon juice
1/4 tsp. ground ginger
dash worchestershire sauce
salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in large bowl.
In another bowl, whisk together remaining ingredients, add to salad and toss to coat. Chill until serving.
serves 4-6

Salad for a Crowd

2006-04-19T14:52:00.000-04:00

Several years ago I attended a big Christening party, where they served the crowd buffet style. I kept hearing everyone raving about the salad, so I tried it and found it to be delicious. After some pleading, I managed to get the recipe from the hostess and I've been making it for pot lucks and backyard BBQ's ever since. This recipe is easily doubled and is made up the day before and refrigerated until ready to serve.

9 Layer Salad

In a large pan or salad bowl layer:

1 head of lettuce, shredded
3 stalks of celery, thinly sliced
1 large green pepper, sliced or diced thin (optional)
1 medium red onion, cut into thin rings
1 package frozen baby peas, that have been cooked 1 minute (optional)
8 oz. medium or sharp cheddar cheese, shredded
1 can sliced water chestnuts, washed and drained

Topping:

Mix together well and spread over vegetables:

8 oz. sour cream
1 cup mayo
3 Tbsp. sugar
Crumble 8 slices of crispy cooked bacon over topping.
Cover and refrigerate over night.

WHEN READY TO SERVE, TOSS WELL.

Fruited Cabbage Salad

2006-04-18T15:18:00.000-04:00

This salad recipe is a real family favorite. The ingredients may sound a little unusual, but trust me, this salad is really good. In fact, I'd go so far as to say that it is sensational!

I'm going to share a bunch of neat salad recipes with you in the days to come, because we're getting into the time of year when fruit and veggie salads hit the spot. I hope that you like them!

Fruited Cabbage Salad

4 cups of finely shredded cabbage
1 firm banana, sliced
1 red delicious apple, chopped
1/3 cup chopped pecans, optional
2 Tbsp. raisins or cranberry craisins
1/2 cup mayo
2 Tbsp. milk
2 Tbsp. sugar
1 Tbsp. lemon juice
salt and pepper to taste.

Combine first 5 ingredients in salad bowl.
Mix mayo, milk, sugar and lemon juice thoroughly.
Pour over salad and toss.
Cover and refrigerate.
Serves 4-6

Fruitful Jello Mold

2006-04-13T13:51:00.000-04:00

This recipe was given to me over 35 years ago by a dear friend. It is a special dessert that is impressive looking and wonderful tasting. It also serves a lot of people, making it perfect for holiday dinners. Make this up a day in advance since it needs to be refrigerated over night!

FRUITFUL JELLO MOLD

1 large pkg. Strawberry Jello (6 oz. size)
3 bananas, mashed
1 20 oz. can crushed pineapple
4 oz. walnuts, finely chopped (opt.)
2 packages frozen strawberries, thawed
24 oz. sour cream
1 cup boiling water

In a large mixing bowl, add jello powder to boiling water and mix well.
Allow to cool down and then add all ingredients except sour cream. (do not drain fruit.)
Note: I sometimes add an envelope of Knox gelatin to the jello mix if it seems too runny.
Stir well and pour 1/2 mixture into a 13 x 9 x 2" glass dish or large bowl of your choice.
Stir sour cream to soften and spread lightly over jello mix.
Pour and spread remaining half of jello mix over sour cream.
Cover with clear wrap and refrigerate over night.
Serves 12

Ricotta Cheese Cake

2006-04-08T16:36:00.000-04:00

My sister-in-law gave me this recipe several years ago and I just love it. You can serve this to company or take it to a pot luck and watch it disappear - its a real crowd pleaser!

Ricotta Cheese Cake

Prepare 1 package of yellow cake mix according to directions on box.
In a separate bowl mix together:
2 lbs. ricotta cheese
1 cup sugar
4 eggs, beaten
1 tsp. vanilla

Grease and flour a jelly roll pan.
Pour prepared cake mix into pan and spread evenly.
Gently spoon ricotta cheese mixture over cake mix,swirling around carefully, to cover top, but not all the way thru.
Bake at 350 degrees 1 to 1 1/2 hours, until light on top.
Cool cake completely before cutting.
Sprinkle with confectionary sugar.
Store cake in refrigerator until ready to serve.
Refrigerate leftovers.

Brocolli Salad

2006-04-05T14:32:00.000-04:00

Here is a fabulous salad to go along with Easter dinner. It's my very favorite and I want to share it with you! You make it up the day before and refrigerate over night, tossing just before serving. It's a real crowd pleaser, so be prepared for recipe requests!

BROCOLLI SALAD
1 large Brocolli, floret heads only - cut into bit sized pieces.
3/4 cups raisins
1/4 cup chopped walnuts (optional)
6 slices bacon, fried and crumbled
1/4 cup red onions, chopped fine
1/3 cup cheddar cheese, shredded
Layer ingredients in a large bowl, in the order given.
Spread topping over all, cover and refrigerate.
Toss salad well before serving.

TOPPING
1 cup mayo
1/3 cup sugar
1 Tbsp. cider vinegar
The topping can be made up and spread over salad when putting it together OR it can be made up and applied just before tossing.
Do not make it up and let it stand separately because it will not hold up well by itself.

Homemade Crumb Cake

2006-04-04T16:20:00.000-04:00

I love this recipe because it is quick, easy and delicious, and it maks a lot. I hope that you enjoy it as much as we do.

HOMEMADE CRUMB CAKE

Preheat oven to 350 and spray a jelly roll pan with Pam.
Prepare a package of Duncan Hines French Vanilla Cake Mix following directions on box.
Bake at 350 for 20 minutes.
Remove from oven and spread crumb mixture evenly over hot cake, pressing down gently.
Return pan to oven for additional 10-15 minutes.
Remove and immediately cut hot cake into squares using a pizza wheel. (Crumbs harden as cake cools)
When cake has cooled completely, sprinkle with powdered sugar.

CRUMB MIXTURE
2 1/2 cups flour
1 cup sugar
2 sticks softened margerine
2 Tbsp. cinnamon
Blend all ingredients together thoroughly to large crumb consistency.

Deep Dish Corn and Brocolli

2006-04-01T15:17:00.000-05:00

This delicious and easy side dish is my daughters favorite. I don't know where I got this recipe, but I do know that I've been making it for years. It can easily be halved or increased, depending on how many people you will be serving. Enjoy!

Deep Dish Corn and Brocolli

1 stick of butter or margerine
2 12 oz. cans of Green Giant corn
2 10 oz. packages of chopped brocolli, thawed & drained
2 tsp. basil leaves, finely chopped or dried
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper

Melt the butter in a saucepan.
Add remaining ingredients.
Cover and cook over medium heat 8 - 10 minutes.
Serves 8 - 12

Welcoming the Spring

2006-03-29T11:09:00.000-05:00

Aren't you glad the warmer weather is on it's way? I know I am! Here's a delightful recipe that I got from my good friend Jo. She's quite the cook herself! Every recipe that she makes tastes like it could be straight out of a gourmet recipe book! This recipe is simple, and delicious. A good way to welcome in the cool Spring days...to make it extra special, serve warm with ice cream on top.

Pear & Peach Crisp
2 1lb. cans peach &/or pear halves, drained (I use 1 each)
1/2 Cup rolled oats
1/2 Cup brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/3 Cup softened (not melted) butter

Arrange peaches &/or pears in lightly greased baking dish
In a seperate bowl, combine oats, sugar, cinnamon, nutmeg and butter to make crumbs
Spread this topping over the fruit and bake at 375 degrees for 30 minutes

Easy as that!

Eastbrook Cherry Crunch

2006-03-21T19:34:00.000-05:00

The recipe I'm sharing today is quick, easy and absolutely delicious. Its the kind of recipe that you can throw together for unexpected company or double up to take to a pot luck dinner. It only takes a few minutes to prepare and goes equally well at a backyard picnic or a fancy dinner party. It is good served warm or cold, topped with whipped cream, French vanilla ice cream or even Cool Whip.

EASTBROOK CHERRY CRUNCH

1 can Ruby Red Cherry Pie Filling
1/2 package yellow cake mix
1 stick of margerine, melted

Pour the pie filling into a 9" square baking dish (or larger if doubling recipe)
Spread the dry cake mix over the cherries.
Sprinkle the melted butter evenly over the cake mix.
Bake at 400 degrees, uncovered until brown and crusty, 30 - 45 minutes.

The Chronicles of Chopped Meat

2006-03-13T14:18:00.000-05:00

Its been a while since my last blog. The reason is because I've been reading up a storm. I received "The Chronicles of Nardia" library for my birthday and once I got started, I liked it so much that I read my way through all seven volumns. Then I saw the movie "Girl With a Pearl Earring" and loved the fictional story centered around the great Dutch painter Johannes Vermeer so much, that I read the novel of the same name by Tracy Chevalier. It was, as they say, a great read, and I just couldn't put it down.

To make up for my absence, I decided to share 4 of my favorite chopped meat recipes.

SHEPHERD'S PIE
(This recipe comes from The River's Edge Restaurant at the South Street Seaport in NYC.)
1 1/2 lbs. ground beef (or chopped lamb or turkey)
1 cup grated carrots, cooked for 5 minutes
1 1/2 cups frozen mixed vegetables, thawed
2 tsp. Worchestershire sauce
3/4 cup ketchup
1 Tbsp. minced onion (dry or regular)
2 Tbsp. water
6 cups prepared mashed potatoes (may use instant)
salt and pepper as desired
Brown the meat in large skillet and drain.
Add carrots, mixed vegetables, minced onion, ketchup, water and salt and pepper to meat mixture in skillet.
Stir ingredients together and pour into a casserole or large pie plate.
Spread mashed potatoes over mixture (make a nice design if desired).
Bake for 30-40 minutes at 350 degrees.
Serves 6-8

MEAT AND POTATO PIE
1 lb. Ground beef
2 slices soft bread, torn into pieces
2/3 cup milk
1 egg slghtly beaten (may use Eggbeaters)
1/3 cup chopped or minced onions
1 Tbsp. Worchestershire Sauce
1 1/2 tsp. salt
4-6 servings mashed potatoes (use instant if in a hurry)
1/2 cup sharp Cheddar Cheese, shredded
Heat oven to 350.
Soak bread in milk and add chopped meat, egg, onion, Worchestershire Sauce and salt.
Mix together well and pat into 9" pie plate, smoothing top.
Bake 35-40 minutes.
Drain off excess liquid and "ice" with mashed potatoes.
Sprinkle Cheddar cheese over top and return to oven for 5 minutes or until cheese is nicely melted.
Serves 4-6

STOVETOP MEATLOAF
1 lb. lean chop meat
1/2 pkg. Stovetop Onion and Mushroom Dressing Mix
1/4 cup egg beaters or 1 egg, beaten
1/2 cup water
1/4 cup ketchup plus more to glaze top of meatloaf.
Preheat oven to 350.
Mix all ingredients together, well.
Gently Pack meatloaf in pan and glaze lightly with more ketchup.
Bake at 350 for 45 minutes.
Recipe may be doubled.

APPLESAUCY MEATLOAF

1 lb. ground beef
1/4 cup plus 2 Tbsp. applesauce (cinnamon applesauce tastes great)
1/2 cup breadcrumbs (I use stale bread ground up in food processor)
1 tsp. salt
1 Tbsp. chopped onions
1/2 cup milk
Glaze:
3 tsp. brown sugar
1/4 c ketchup
1/2 tsp. prepared mustard
Combine first 6 ingredients and mix well.
Form meatloaf in a baking dish or meatloaf pan.
In center of meatloaf, draw a spoon gently from end to end to form a slight rut.
Spread glaze in rut and over rest of top.
Bake 1 hr. at 350 degrees.
Serves 4-6

Delicious Dish

2006-03-02T15:15:00.000-05:00

I really thought Winter was on its way out, but today it is proving me wrong. It has been snowing, sleeting and raining since early morning. Its cold, wet and nasty, the kind of day that you are grateful that you don't have to go out.

I've been putting together a collection of recipes from friends and family, in cookbook form, for my two daughters. Today, as I was going through my recipes, I came across one of my very favorite ways to prepare chicken, and I thought that I'd share it with you.

HONEY BAKED CHICKEN

3 lbs. of chicken parts (breasts, wings, legs, thighs)

Arrange chicken parts in a large roasting pan and brush every 15 minutes with the following sauce.

Combine together:
1/3 cup of melted margerine
1/3 cup honey
2 Tbsp. prepared mustard
1 tsp. salt
1 tsp. curry powder

Bake at 350 degrees for 1 - 1 1/4 hours.

Serves 4 - 6

This recipe originally said to pour all the sauce over the chicken at once, basting every 15 minutes. I found that it got a little burned and messy looking when done this way, so I put the sauce in a large measuring cup and brushed on a fresh coating every 15 minutes (4 or 5 times) until all sauce is used up.

This is delicious served with buttered noodles and lima beans or cut green beans - trust me on this!

Tangerine

2006-02-28T15:22:00.000-05:00

He arrived one cold winter's night. He was a Christmas present from my two daughters. He was the most beautiful deep orange color I had ever seen and I named him Tangerine. My girls also bought him a white bird cage and a free standing white post to hang the cage on. When we put him in it, he hopped around and investigated every perch, food and water cup and the little white swing that soon became his favorite spot.

The next day I woke up to the most beautiful trilling and chirping that I had ever heard. I went on line and read up on the care of canaries, and learned that it was good to give them a little hard boiled egg for protein. From his first taste, he loved it so much that upon waking up, he would immediately hop over to the little food dish that we served it in, chirp excitedly, and do a little tap dance on the rim. He would not touch his seed or treats until he had his "morning eggie".

He was unusually friendly for a little bird and would always chirp hello when one of us entered the room. He eventually developed the habit of singing loudly whenever music came on the TV, usually when we wanted to hear what was being said. At night he would perch and then break into song every half hour or so until we covered him up.

He loved to splash in his birdbath, and then hop onto his swing and dry off in the sun.
When Timmy came to live with us, we had to suspend his cage from the ceiling so that Timmy could not reach him. Timmy loved Tangie, a little too much and never let him out of his sight for too long. I don't know if Tangie loved Timmy, but I do know that he wasn't the least bit afraid of him.

For the last few weeks we noticed a change in Tangie. He had a cataract in one eye that started to throw off his balance, and each day he spent most of his time at the bottom of the cage, as it became more and more difficult for him to hop up onto his perch.

This morning Tangerine crossed over the Rainbow Bridge. Rest in peace my little love. You and your beautiful song will be greatly missed!

Grammie's Little Helper

2006-02-21T12:10:00.000-05:00

Pussy cat, pussy cat, where have you been?
I've been to London to see the Queen.
Pussy cat, pussy cat, what did you there?
I frightened a little mouse under her chair.
-Mother Goose

That's no mouse under my chair, its my "handy dandy" little helper, Timmy! My afghan is almost complete and I'm planning a baby blanket for my next project. The design is called "Lacy Ripples" and the problem is that I've misplaced the directions. Too bad I couldn't get my little adopted grandfurbaby, Sheriff Jinky to investigate the whereabouts of the pattern!

It's really cold out today so I thought I'd share my favorite soup recipe with you. I like to serve it with a hot loaf of homemade bread right out of the bread machine :)

V8 Soup
1-2 Tbs. Olive Oil
1/2 Lb. Ground Turkey
1 Red Pepper, seeded
3-4 Garlic Cloves
1 Small Onion
4 Cups of Water
2 teaspoons Granulated Chicken Boullion
3 Cups of original V8 juice
dash of Thyme
1 teaspoon worchestershire sauce
1 pkg. Frozen Mixed Veggies (your favorite brand)
2/3 cup Ditaloni Noodles (or other small noodle of your choice)

Add red pepper, garlic cloves and onion to food processor and chop fine. In a large pot or soup kettle, add olive oil and brown the meat. Add chopped red pepper, garlic and onion to the meat and saute for a few moments. Add remaining ingredients and stir well. Cover and bring to a boil. Reduce heat and simmer until noodles are tender (about 1/2 hr).
Cover and let soup sit until ready to serve. Reheat if necessary.

This is a delicious and healthy one-dish supper and the leftovers are great for lunch! Jenn always likes to sprinkle a bit of shredded cheddar cheese over hers' for more flavor.

An "Extra" Special Surprise

2006-02-18T12:14:00.000-05:00

Yesterday I turned seventy. I wasn't a happy camper when I awoke, in fact I had a good cry over it. It really depressed me. But then I decided to "suck it up" and get on with the day. My girl friend came over and did my hair and my mother in law gave me a card with some nice green stuff in it and my sister called to say that she was bringing over dinner. I felt a little better, but to be honest, I still felt kind of down.

Then Jenn informed me that she and Timmy had a surprise for me, and she brought in an armful of envelopes and packages - birthday wishes from all our on line friends! I don't think that I have ever been as touched as I was over your kind wishes and greetings and again, I want to thank you all for lifting my spirits and making my day so special!

I also received a beautiful bouquet of spring flowers and some very lovely gifts and today I'm still feeling very uplifted and just wanted to share that with you.

As I was sitting at the computer posting this, my daughter brought me a cup of coffee, and this is where the "extra" surprise comes in.

Jenn taught school for 6 years and over that period of time she received several coffee mugs for Christmas from her students. She served me my coffee in a new one that hadn't been used
before.

Suddenly we started to hear music that sounded like the Hallelujah Chorus and it took us a few moments to locate the source.

Would you believe it was coming from the coffee mug? Well it was, and I can honestly say that now I've heard it all!

A BIG Thankyou!

2006-02-17T14:19:00.000-05:00

To all my dear friends: I was so very surprised to receive the lovely cards and gifts from you all! I want to say thank you for making my birthday so special. It really made my day to know that I have so many furry (and not so furry) friends out there! Here I am with some of my cards and gifts...take special notice of my nosey little "helper" who would like to say thank you for his yummy treats, go-get-it balls and Catifornia nip!
Timmy is the first cat we've ever had, we've always been "a dog family". I never knew what I was missing out on having a little furbaby like him. We've come to love him so much and getting to know all of you who love your pets as much as we do. I look forward to going online everyday and reading our furry little friends' blogs. It's the first thing I do before I even read my emails. It just warms my heart to read them all and gives me a good laugh and a smile and makes my day:) Now I'm going to go and re-read my cards and enjoy my gifts! Thank you for making my day so special!

Better Late Then Ever

2006-02-15T15:58:00.000-05:00

Happy Belated Valentines Day! I tried to post yesterday, but had trouble doing so. I am also having a problem with my shout box. I sent several messages but only one has appeared and it isn't complete. What I wanted to say was thank you to everyone who complimented me on my new blog look. Timmy's Mommy designed it for me. I'll be back as soon as I get the gremlins out of the works! Have a great day!

My Work In Progress

2006-02-08T12:29:00.000-05:00

Its Saturday afternoon and we are awaiting the arrival of a blizzard. We've stocked up on milk and bread and other necessities and have settled in for ourselves.

I'm working on the first afghan I've crocheted since I tore my rotor cuff and messed up my shoulder. I didn't think I would ever be able to crochet again due to the nerve damage in my hands, but as you can see, I am able to do so, much to my delight. The afghan I'm doing is called "Shower of Hearts" and I've posted 3 pictures of it. I know it looks complicated, but its really very easy.

As I'm typing this, the snow has started to fall. I love being all cozy in the house during a snowstorm, and I love the way the new fallen snow looks, but my interest ends there. It would be so good if it would just magically melt at that point.

Its always nice to have some good, stick to your ribs food in this kind of weather, so I've posted a delicious corn casserole recipe that I got from Paula Dean. I hope you enjoy it!

Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

The January/February Blahs

2006-01-25T15:27:00.000-05:00

The holidays are over and its as dead as a doornail (whatever that is) around here. I have not posted in quite a while because quite frankly, there's nothing going on to post about, and maybe that's a good thing, because as they say,(whoever they are) no news is good news.

I've been catching up on my reading and I've started crocheting a new afghan. We've been listening to the Bible on CD every morning and renting a lot of movies to view at night. Other then that, one day blends into the next as time whizzes by. Before you know it, the crocus and daffodils will begin pushing their way up out of the garden, and I can't wait.

When I'm bored I usually start thinking more about food and craving baked goods. I've been going through my recipe file, looking for a good chocolate cake recipe and I recently came across one that my daughter picked up while on a summer singing tour in 1996, that I thought I'd share with you. It may be just the thing to chase away the blahs!

CHOCOLATE CHIP CAKE
1 package yellow cake mix (such as Pillsbury or Duncan Hines)
1 small package instant chocolate pudding mix
1/2 cup of veg. oil
1 cup sour cream
4 eggs
1/2 cup water
12 oz. of mini chocolate chips

Preheat oven to 375.
Grease and flour a Bundt pan lightly.
In Mixer: combine cake mix with chocolate pudding mix.
Add the liguids and eggs and mix for 4 minutes on medium speed.
Stir in chocolate chips.
Pour into Bundt pan.
Bake for 50-60 minutes.
Keep an eye on cake towards the end of baking time to make sure cake doesn't get overdone.
Cool and glaze or powder with confectionary sugar or icing of your choice.

GLAZE
1 cup confectionary sugar
3 Tbsp. butter, softened
2 Tbsp. hot water
1 envelope choco bake
1/2 tsp. vanilla
Beat in a small bowl until smooth.
Drizzle over cake.

Carrots for Fiona

2006-01-14T16:05:00.000-05:00

Well actually for Fiona Bunnys' Mom!

COPPER COINS

Peel and slice 2 packages of carrots into coin shapes and cook in salted water 8-10 minutes.
Drain and add:
1 thin sliced onion
1 small, chopped green pepper
1 undiluted can Tomato Soup
1/2 cup salad oil
3/4 cup sugar
1/4 cup vinegar
1 tsp. pepper
1 tsp. dry or regular mustard
1 tsp. Worchestershire sauce
1 tsp. basil
Mix well, cover and refrigerate over night to allow flavors to meld.

This makes a nice, cold side dish and is very popular at church dinners.

BEST CARROT CAKE
1 1/2 cups Wesson oil
2 cups sugar
4 eggs
2 cups flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 tsp. vanilla
3 cups grated carrots

Set 0ven for 325.
In a large mixing bowl,combine sugar and oil.
Add eggs.
In separate bowl, sift flour, baking soda, salt and cinnamon together.
Add to sugar mixture and beat well.
Add vanilla and grated carrots.
Stir gently until well mixed.
Bake in 3 8" baking pans that have been well greased, for 45 minutes, 1 hour for a 9" x 13" pan.
When cool, ice with Cream Cheese Frosting.

CREAM CHEESE FROSTING
1 stick butter or margerine
8 oz. cream cheese
1 pkg. confectioners sugar
2 tsp. vanilla
Beat softened butter and cream cheese together.
Add confectioners sugar and vanilla, and stir until good spreading consistency.
Frost cake.

CARROT CASSEROLE
12 carrots
1/2 c butter
2 tbsp. dried onion
1/4 c flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. celery salt
2 cups milk
1/2 lb. sharp cheddar cheese
bread crumbs

Slice and cook carrots, and drain.
Make a sauce with remaining ingredients, except cheese and breadcrumbs.
In a 1 qt. casserole, layer 1/2 the carrots and the cheese ending with remaining carrots.
Pour sauce over all and top with bread crumbs.
Bake at 350 for 25 minutes.

Has anyone seen my mind?

2006-01-11T15:26:00.000-05:00

I have heard of senior moments and have in fact, had many, but this is ridiculous. Last night, as I entered the darkened hallway, I spoke to Timmy, who was laying in the dining room doorway. "How are you my little sweety?" I asked. "Are you taking a little nap?" I inquired. "Why don't you answer your Grammy?" I babbled on. When he didn't respond with a meow or some kind of movement, I went closer, only to discovered that I was talking to Jenn's pocketbook! What can I say? I'm turning 70!

On a saner note, I have received several emails requesting recipes. I have many to share, so let me know what you are interested in. Before I forget it, here is one of my favorite party dips.

MOLDED SEAFOOD DIP

1 can undiluted tomato soup
8 oz. pkg. softened cream cheese
1 cup mayonnaise
3/4 cup celery, chopped fine
1/4 cup onion, finely chopped
1/2 lb. finely chopped sealegs
1 to 2 packets Knox unflavored gelatin that has been softened in 1/4 cup warm water

Heat the cream cheese in the tomato soup, stirring until disolved and smooth.
Add the softened Knox gelatin, mayo and chopped ingredients.
Mix well and pour into a Jello mold.
Refrigerate. (This turns out best when thoroughly chilled and allowed to set overnight.)
When ready to serve, remove from fridge and unmold on a serving dish.
Surround with nice crackers.

Treat Addict!

2006-01-08T13:44:00.000-05:00

I've come to the conclusion that our cat, Timmy is addicted to kitty treats. He forages around the house endlessly, looking for some tasty morsel. He really hits his stride in the wee hours of the morning, when we are rudely awakened by the sounds of pounding, paper rattling, objects crashing, jumping, running, and scratching. Each morning we are greeted by the sight of tipped over wastepaper baskets, books that have been knocked off of their shelves, scattered mail, magazines and knick knacks and just about anything within his reach, and some things that we foolishly thought were out of his reach. If there is a treat to be had, anywhere, he will find it.

On Friday Timmy received his Secret Paw gifts which included a bag of Friskie treats. Jenn cleverly hid them in a little shopping bag containing paid receipts when he wasn't looking. While having lunch in the kitchen, unbeknowst to us, Timmy was having a scavenger hunt in the living room. When we went to investigate what all the ruckus was about, there was Timmy with the shopping bag around his neck and paw. He was rolling around wildly, trying to get untangled. Jenn laughed so hard at his antics, that she hurt her stomach.

As soon as she freed Timmy, he went right back to the bag for his hidden treasure.
I think he needs help. I wonder if Overeaters Anonymous take cats!

ALL TIME FAVORITE MACARONI AND CHEESE

8 oz. elbow macaroni, cooked and drained
4 cups shredded cheddar cheese, divided
OPTIONAL: Stir 2 cups diced ham into cooked and drained macaroni at this point, if so desired.
2 large eggs
1 1/2 cup milk
3/4 tsp. salt
1/4 tsp. pepper
paprika

Preheat oven to 350.
Lightly butter a 2 quart baking dish.
Layer 1/3 of the macaroni in baking dish.
Sprinkle 1 1/2 cups cheese over macaroni.
Repeat layers once.
Top with remaining macaroni.
Reserve the remaining cup of cheese.
Whisk eggs, milk, salt and pepper until blended.
Pour over macaroni.
Cover and bake at 350 for 45 minutes.
Uncover and sprinkle remaining 1 cup of cheese and paprika over all.
Cover and let stand on stovetop at least 10 minutes (or longer) before serving.

3 Cheers for Tuna Juice

2006-01-07T15:43:00.000-05:00

Its been pretty quiet around here lately, with nothing much to talk about, so I thought I'd share a neat recipe with you. The neat thing about it is the tuna. Not only does it make a tasty pie, but your kitty gets to enjoy a treat as well.

IMPOSSIBLE TUNA PIE

6 oz. can of water-packed tuna, drained. (Save the juice)
1 cup shredded sharp American cheese
3 oz pkg. cream cheese, cut up into small cubes
1/4 cup sliced green onions
2 oz. jar piemento, drained and chopped, (optional)
2 cups milk
1 cup Bisquick baking mix
4 eggs
3/4 tsp. salt
Dash of nutmeg

Heat oven to 400.
Grease a 10 x 1 1/2 pie plate.
Mix tuna, cheeses, onions and pimiento in plate.
Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater.
Pour over tuna mixture in pie plate.
Bake until knife comes out clean - 35 to 40 minutes.
Cool 5 minutes.
Serve with sliced tomatoes or a nice salad.

Serve your fur baby the leftover tuna juice!

No fun without the sun!

2006-01-04T14:00:00.000-05:00

For the first time in a long while, the sun is shining. The weather lately, has changed on a daily basis; rain one day, snow another, with a little sleet thrown in here and there. The rest of the time it has been cold, glum and depressing and it has left me tired and listless. Even Timmy has been laying around much more than usual. In the last few days we have found him sleeping in a box, in a grocery bag, and early this morning, in the bathroom sink.

In winter, I like to hybernate in my warm and cozy house with my books, computer and TV, but for the last few days, all I have wanted to do is sleep. So I welcome the sunshine and hope that it renews my strength and interest.

There's nothing nicer than a good, stick to your ribs casserole on a cold winters night, so here is one of my favorites.

CHICKEN CASSEROLE

4 cups diced, cooked chicken
2 cups cream of chicken soup
1 1/2 cup mayonnaise
2 cups diced celery
2 cups cooked rice
2 Tblsp. chopped onion
2 Tblsp. lemon juice

Topping:
2 cups crushed Fritos or potato chips
1/2 cup margerine
1 cup sliced almonds, optional

Mix together first 7 ingredients in a buttered casserole.
Refrigerate over night.
Return to room temperature.
Brown topping in margerine and sprinkle over casserole.
Bake at 350 for 50-60 minutes

This recipe serves 12. Divide in half for smaller amount. (I like to make 2 - one to serve and 1 for the freezer. If freezing, put topping on when ready to bake.)

ENJOY AND KEEP WARM!

Let it Snow!

2005-12-31T15:58:00.000-05:00

I thought that I would share Timmy's latest handiwork with you all.

On New Year's Eve, I woke up to a loud thud and this lovely sight. (see picture, left)

I have to smile because it brings back memories of Jenn at 3 or 4, when she covered every inch of our den with baby powder.

Years later, she recalled doing it because the sun was coming through the window making the powder look like snow and she thought it was very beautiful.

I guess the apple doesn't fall far from the tree.

Because of medication, I don't drink, but here's a delicious, non alcoholic toast for New Year's.

APRICOT SWIZZLE

12 oz. can of apricot nectar
6 oz. can of frozen lemonade (thaw out, but do not add water)
4 tablespoons ice tea mix
2 liters of ginger ale

This also serves as a great punch and may be doubled!

A HAPPY, HEALTHY AND PROSPEROUS NEW YEAR TO YOU ALL!

Timmy,the magic poodin

2005-12-30T15:03:00.000-05:00

I think our Timmy is a magic poodin. At times he appears to be enormous, and at other times he looks small and dainty, especially when he does the turtle.

Timmy tips the scale at 18 lbs. and when he stretches out on the floor, he looks like this enormous womp womp with a tiny little head. But when he is all curled up in his window perch, he looks like a little kitten.

When my mother-in-law (known to Timmy as the old lady next door) comes over for a visit, she never fails to tell us that he gets bigger everytime she sees him, and when you pick him up, you know he's a big boy, but when you feel his body, there isn't that much chub. Jenn says that he is all muscle, and as I have learned from Weight Watchers, muscle weighs more than fat.

So is our Timmy overweight? - we don't think so, he just looks that way sometimes, because he's a magic poodin!

Speaking of magic poodins and Weight Watchers, here's a recipe that helped me lose 140 lbs. It truly is magic because you would never guess what goes into it.

MAGIC PUDDING

1 pkg. Fat free/sugar free Instant Chocolate Pudding
2 cups 1% milk
1 8 oz. container Coolwhip lite
30 regular Saltines

Cover bottom of a square casserole with 15 Saltines. Break off pieces if necessary to cover bottom of dish completely, without overlapping.
Prepare the chocolate pudding, following the directions on the package, and spread 1/2 of it evenly over the Saltines.
Spread 1/2 of the Coolwhip over the chocolate pudding.
Top the Coolwhip with 15 more Saltines.
Spread the remaining chocolate pudding evenly over the crackers.
Top with the rest of the Coolwhip, spreading gently.

Cover with Saran wrap, and refrigerate, allowing to set at least 4 hours, or overnight. The magic part is the way the Saltines change to taste like phyllo dough or pie crust.

Serve in squares and enjoy!

Christmas Greetings

2005-12-25T15:50:00.000-05:00

Seasons Greetings everyone! I hope you all received the desires of your heart. We are enjoying a peaceful, quiet day, just relaxing after opening our gifts. Timmy is sleeping in the box my illuminated mirror came in. All I can see is his sleeping paw which is white tipped. He always stretches it out when napping. It is cold and rainy and very overcast - a good day for relaxing and I think that Timmy plans to spend the day doing so.

When we were opening our gifts this morning he did the cutest thing. He was sitting and watching us open presents when he suddenly remembered his stocking. You could almost see the light bulb go on over his head as he dashed halfway up the stairs were his stockling was hung on the banister. He pawed at it until he got his gift out and then, after sampling the contents, retired to the box.

We have been sampling Christmas cookies and I decided to share the recipe for one of our favorites with you. They are easy to make and oh so good!

CHRISTMAS BARK COOKIES

Set the oven at 400.
Line a jelly roll pan or cookie sheet with foil.
Place Krispy Saltine crackers side by side on sheet. Do not overlap.
Melt 2 sticks of butter or margerine in a saucepan.
Add 1 cup brown sugar and bring to a boil.
Lower heat and continue cooking, stirring constantly for 3 minutes.
Pour over saltines, covering completely.
Bake 5 minutes at 400 degrees.
Remove from oven and Sprinkle a 12 oz. bag of milk chocolate or semi sweet chocolate chips over all, spreading as they melt.
Top with 1 cup finely chopped nuts, such as almond slivers, walnuts, or pecans.
Refrigerate for at least 2 hours or more.
Peel off foil and break bark into jagged, bite-size pieces when ready to use.
Store in a sealed container.

These cookies make great gifts, packed in festive cookie tins.

ENJOY!

Test

2005-01-06T16:52:00.000-05:00

This is my first post!