Category: MISC

ALMOST HOME

Being a So Cal girl at heart, surfing was always a saltwater sport and usually done in warm weather.  The thing that surprised me the most when we came east was that the great lakes have waves too.  The lakes are soooooooo large that they look like an ocean at first glance.  I caught this surfer in a rainstorm on Lake Michigan today and he was looked so at peace even though I never actually saw him catch a wave!
On another note, the plant below was sent to me by my SIL when we first moved into our investment house 5 years ago.  It grew huge in my kitchen and had to be cut back monthly.  When we went west to help my in-laws, the poor plant froze the first night out.  I kept it and babied it while at my in-laws and it began to come back.  That was 2 years ago.  I keep babying it and it keeps hanging in there.  I can’t wait to put it back on my kitchen counter and see where it grows.  I call it my Bobbie plant!
I should be home tomorrow and then begins the arduous task of reversing the winterizing from 2 years ago and getting the utilities on.  I’ll fill you in on the rest of the Chronicles of a Major Move at that time.

BUFFALO CHICKEN STUFFED SHELLS

Buffalo Chicken Stuffed Shells Adapted from Sugar Crafter
1 package 12 oz. jumbo shells
13 oz. cooked and shredded chicken breast
3/4 cup hot sauce, I used Franks
3 oz. sharp cheddar cheese, shredded
3 oz. mozzarella cheese, shredded, part skim
3 oz. parmesan cheese, shredded
1 1/2 cup ricotta cheese, part skim
1 (8 oz) pkg. cream cheese, light
1/2 cup ranch dressing, light

Directions:  Prepare pasta shells as directed on package. Mix all the ingredients except for the shells in a large bowl. Stuff each shell with as much filling as it will hold. Preheat oven to 350 degrees.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole. Top with green onions if desired.

Modifications:
-I used Frank’s Buffalo Wing Sauce
-I added extra chicken and cheese on top of the shells.

Here’s what you’ll need:
  • Put the chicken in water to cook.  Also, cook the shells according to the package directions.
  • Preheat the oven to 350 degrees.
  • Mix together the wing sauce, cream cheese, ricotta, and cheeses.
  • Take the chicken out and shred it.  Add it to the wing sauce mixture.

  • Drain the shells and place them in a greased baking dish.
  • Spoon the mixture into the shells.
  • Into the oven for about 10-15 minutes (that’s my pizza stone underneath the dish)  
I decided to add a bit more chicken and cheese to the top of the shells.
Here’s what you’ll end up with:

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

Chicken and Everything Good

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  • 2 (10 ounce) cans of cream of chicken soup
  • 1/3 cup (2/3 stick) butter, melted
  • 3 cups cooked, cubed chicken
  • 1 (16 ounce) package frozen broccoli, corn and red peppers
  • 1 (10 ounce) package frozen green peas
  • 1 (8 ounce) package cornbread stuffing mix

Spray, large slow cooker.

In mixing bowl, combine soup, melted butter and 1/3 cup water and mix well.

Add chicken, vegetables and stuffing mix and stir well.

Spoon mixture into cooker.

Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 hours 30 minutes to 3 hours.

Serves 4 to 6.

Happy Eating…

BE SURE AND THANK A VETERAN TODAY

Thank a VETERAN today for your freedom.
Learn more about Veterans Day here.

The Sack Lunches

I put my carry-on in the luggage compartment and sat down in my assigned seat. It was going to be a long flight. ‘I’m glad I have a good book to read. Perhaps I will get a short nap,’ I thought.

Just before take-off, a line of soldiers came down the aisle and filled all the vacant seats, totally surrounding me. I decided to start a conversation. ‘Where are you headed?’ I asked the soldier seated nearest to me. ‘Chicago – to Great Lakes Base. We’ll be there for two weeks for special training, and then we’re being deployed to Iraq ‘

After flying for about an hour, an announcement was made that sack lunches were available for five dollars. It would be several hours before we reached Chicago, and I quickly decided a lunch would help pass the time. As I reached for my wallet, I overheard soldier ask his buddy if he planned to buy lunch. ‘No, that seems like a lot of money for just a sack lunch. Probably wouldn’t be worth five bucks. I’ll wait till we get to Chicago ‘ His friend agreed.

I looked around at the other soldiers. None were buying lunch. I walked to the back of the plane and handed the flight attendant a fifty dollar bill. ‘Take a lunch to all those soldiers.’ She grabbed my arms and squeezed tightly. Her eyes wet with tears, she thanked me. ‘My son was a soldier in Iraq; it’s almost like you are doing it for him.’

Picking up ten sacks, she headed up the aisle to where the soldiers were seated.. She stopped at my seat and asked, ‘Which do you like best – beef or chicken?’ ‘Chicken,’ I replied, wondering why she asked. She turned and went to the front of plane, returning a minute later with a dinner plate from first class. ‘This is your thanks.’

After we finished eating, I went again to the back of the plane, heading for the rest room. A man stopped me. ‘I saw what you did. I want to be part of it. Here, take this.’ He handed me twenty-five dollars. Soon after I returned to my seat, I saw the Flight Captain coming down the aisle, looking at the aisle numbers as he walked, I hoped he was not looking for me, but noticed he was looking at the numbers only on my side of the plane. When he got to my row he stopped, smiled, held out his hand, an said, ‘I want to shake your hand.’ Quickly unfastening my seat belt I stood and took the Captain’s hand. With a booming voice he said, ‘I was a soldier and I was a military pilot. Once, someone bought me a lunch. It was an act of kindness I never forgot.’ I was embarrassed when applause was heard from all of the passengers.

Later I walked to the front of the plane so I could stretch my legs. A man who was seated about six rows in front of me reached out his hand, wanting to shake mine. He left another twenty-five dollars in my palm. When we landed in Chicago I gathered my belongings and started to deplane. Waiting just inside the airplane door was a man who stopped me, put something in my shirt pocket, turned, and walked away without saying a word. Another twenty-five dollars!

Upon entering the terminal, I saw the soldiers gathering for their trip to the base. I walked over to them and handed them seventy-five dollars. ‘It will take you some time to reach the base. It will be about time for a sandwich. God Bless You.’ Ten young men left that flight feeling the love and respect of their fellow travelers. As I walked briskly to my car, I whispered a prayer for their safe return. These soldiers were giving their all for our country. I could only give them a couple of meals.

It seemed so little…

A veteran is someone who, at one point in his life wrote a blank check Made payable to ‘The United States of America ‘ for an amount of ‘up to and including my life.’ That is Honor, and there are way too many people in this country who no longer understand it.’

KICKING MEATLOAF

KICKING MEATLOAF
2 pounds hamburger
4 ounces Gorgonzola Cheese Crumbles
1 bunch green onions, sliced thin
2-3 cloves garlic, minced
1 jumbo egg
1/4 cup chili sauce
1 tablespoon Better than Bouillon Beef Base
1 Tablespoon creamy horseradish
1 sleeve Townhouse crackers, crushed
1 teaspoon sea salt
1/2 teaspoon white pepper
  • Mix all ingredients together thoroughly
  • Use a tall loaf pan
  • Bake 45 minutes at 350 degrees or until edges are browned and crisp
  • Immediately pour off excess grease
  • Enjoy

GLITCH #4

Remember GLITCH #1, #2 and #3?  Well, not much has changed.  I did speak with a supervisor today and while he was a good listener, not much was resolved.  After listening to me, he said, “…we can’t guarantee a time only a date.”  At which point I asked why they weren’t coming today.  He seemed taken aback, but still insisted it would be late in the day on the 8th instead of the originally scheduled early in the day on the 7th.  He did promise to see what he could do and call me back.  Surprise though, he didn’t call me back, but had the original clerk who failed to call me back on Sunday be the one to deliver the news.
It will still cost us an additional 4 days in hotels with pets and did I mention we had scheduled this based on weather too?  We’d been keeping a close eye on the weather and today was the perfect moving day or at least loading day!!  Not too hot, definitely not too cold and dry.  Enter GLITCH #4 ~ Tomorrow is supposed to bring us SEVERE thunderstorms.  Not fun for loading and definitely not my idea of, well, of ideal.  The boxes that I so painstakingly packed with care will now get wet and then spend 5-7 days locked in a truck – gee what fun on the other end!
So we’re still here, waiting…

KEY LIME CHEESECAKE with BLUEBERY CARAMEL SAUCE

When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
Crust: 
1 1/2 cups graham cracker crumbs   
6 tablespoons butter   
15 drops NuNatural’s liquid stevia extract

Filling:  
16 ounces cream cheese 
1/3 cup key lime juice  
1 egg   
1 teaspoon NuNatural’s white stevia powder
  • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
  • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
  • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
  • Bake at 350° until golden brown (about 10 minutes). 
  • Allow to cool completely before using. 
  • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
  • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
Sauce:
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural’s white stevia powder
7 drops NuNatural’s liquid Vanilla stevia 
2 tablespoons Hershey’s caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice
  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
  • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
  • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
  • Stir in blueberry sauce; let stand 5 minutes. 
  • Cool sauce to room temperature. 
  • Stir in remaining 1 tablespoon lemon juice.

I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE ~ TRY A NEW RECIPE DAY

TODAY IS TRY A NEW RECIPE DAY AND I HAVE A GREAT ONE FOR YOU!

When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.


Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
Crust: 
1 1/2 cups graham cracker crumbs   
6 tablespoons butter   
15 drops NuNatural’s liquid stevia extract

Filling:  
16 ounces cream cheese 
1/3 cup key lime juice  
1 egg   
1 teaspoon NuNatural’s white stevia powder
  • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
  • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
  • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
  • Bake at 350° until golden brown (about 10 minutes). 
  • Allow to cool completely before using. 
  • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
  • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
Sauce:
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural’s white stevia powder
7 drops NuNatural’s liquid Vanilla stevia
2 tablespoons Hershey’s caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice 
  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
  • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
  • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
  • Stir in blueberry sauce; let stand 5 minutes. 
  • Cool sauce to room temperature. 
  • Stir in remaining 1 tablespoon lemon juice.
I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

HOT CHOCOLATE BARS–Save Room for Dessert

Ready for new dessert recipe?
Well, it’s Monday and my privilege to bring you one.
Hot Chocolate Bars
3 envelopes of powdered hot chocolate
2 1/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter-softened
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
2 cups miniature marshmallows
  • Heat oven to 350 degrees.
  • Grease 9 x 13 pan–set aside.
  • Combine flour, salt, baking powder, and hot chocolate mix, stir until combined.
  • Beat butter and sugars until slightly fluffy.
  • Add eggs one at a time, mix until combined.
  • Add flour mixture to butter mixture, 1/2 cup at a time.
  • Once well combined, add vanilla.
  • Stir in chocolate chips and marshmallows.
  • Pour into prepared pan.
  • Bake for about 35 minutes or until inserted toothpick returns clean.
Please come visit me at Paper Plates and China.

GLITCH #1, #2 & #3

We had an all systems go with our move.  We moved all the things upstairs down in an effort to speed the loading process when they get here tomorrow as we will be on the road right behind them and don’t want to be driving in the dark.  We worked hard too!!
Enter Glitch #1.  What was to be a confirmation call for tomorrow’s arrival time became a clerk asking me if pick up on Tuesday was okay.  When I told her no, she said she’d try someone else and get back to me.  Several hours later she called me back.  Asking me is no longer an option as she is now TELLING me it will be Tuesday.  Enter Glitch #2 It will be Tuesday AFTERNOON! Enter Glitch #3 as I’m running the route in my mind and realizing that I will now need to pay for 4, count them 1,2,3,4 additional nights in a hotel with 4 animals since we will now arrive on a Friday afternoon and won’t be able to get any utilities until Monday.  So with the late load on Tuesday we’ll need a room for Tuesday as well as Friday, Saturday and Sunday.  I told her this was a real problem for me and she was going to speak with a supervisor and call me back again.  No call came and when I tried her I got a customer service voice mail recording.  Trust me I left a nice, BUT firm message.  There is no excuse for not at least calling me back and letting me know what the supervisor said!!!
When we booked this move, there was an opening for the 1st, but it came with a 2 day window for pick up.  Hubby didn’t want to be driving over the weekend if the window was on the end so we booked for the 7th, a Monday so we’d have a guaranteed pick up date and be able to schedule utilities and such during the week.
:Sigh:  we’ll see what tomorrow brings.  I’m trying to stay positive and believe all things happen for a reason despite our personal disappointments.

TIME TO TAILGATE!

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!