Survivor Syndrome or PTSD and reaching out to those you love

Survivor syndrome, also called concentration camp syndrome is known to have been used to describe the reactions and behaviors of people who have survived massive and adverse events. Symptoms include anxiety, depression, social withdrawl, sleep disturbance, nightmares, physical complaints and emotional lability (something that is constantly undergoing change or something that is likely to undergo change) with a loss of drive. Commonly such survivors feel guilty that they have survived the trauma and others did not.


Post traumatic stress disorder (PTSD) is a severe anxiety disorder that can develop after exposure to any event that results in a psychological trauma. This event may involve the threat of death to oneself or to physical, sexual, or psychological integrity, overwhelming the individual’s ability to cope. Diagnostic symptoms for PTSD include re-experiencing the original trauma(s) through flashbacks or nightmares, avoidance of stimuli associated with the trauma, and increased arousal—such as difficulty falling or staying asleep, anger, and hypervigilance. Formal diagnostic criteria say that the symptoms last more than one month and cause significant impairment in social, occupational, or other important areas of functioning.


Definitions aside, you change when life changes – usually in small increments.  Too many changes all at once or too many too fast can turn a relatively normal person into a raving lunatic. That’s me recently, the raving lunatic who just plain shut down after one too many drastic uncontrollable changes in my life.  I was always the optimistic, glass full girl.  Now I have to admit you can’t say always.  I am finally starting to see my way out of the survivor guilt and accepting the way things are.  I AM going to dig my way out of this hole and back to my friends and family that loved me enough to stand by me through it all.  

Thanks for bearing with me!

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby’s favorite cookies is chocolate chip.  I’ve experimented for years on getting the right combo of flavors.  According to hubby I’ve finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

  • Preheat oven to 375˚,
  • Sift together the flour, salt and baking soda.  Set aside.
  • Cream butter.
  • Add sugars and cream again.
  • Add eggs and cream again.
  • Add vanilla and maple, beating until smooth.
  • Gradually add the flour mixture until we blended.
  • Add chocolate chips and nuts if desired.
  • Drop by spoon fulls onto ungreased cookie sheet.
  • Bake 10 minutes.

MARVELOUS MINI-MEATLOAVES

I found tonight’s main dish on a blog, Gourmet Meals for Less, and I knew that Scott liked meatloaf so I thought I would give it a try. 

Marvelous Mini Meatloaves–
makes 12 meatloaves

l pound extra-lean ground beef (1.69)
1 pkg. (6 oz.) Chicken flavored stuffing mix (use the cheapest you can find)
1 cup water

and choose from your favorite of the following combinations:

1 teaspoon italian seasoning, spaghetti sauce, shredded mozzarella
2 teaspoon chili powder, chunky salsa, mexi-cheese
1 teaspoon garlic powder, bbq sauce, cheddar cheese

Directions:

  • Preheat oven to 375°. 
  • Mix meat, stuffing mix, water and preferred seasoning until well blended.  
  • Press into 12 muffin cups sprayed with cooking spray. 
  • Make indentation in center of each with back of spoon; fill each evenly with spoonful of preferred sauce.
  • Bake 30-40 min. or until meatloaves are done (160°F). 
  • Top each meatloaf with sprinkle of cheese; bake 5 min. or until melted. 
  • Let stand 10 min.

Make Ahead and Freeze:  Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, and then reheat in 375°F-oven 20 min. or until heated through.

Here’s what you’ll need: 
(we went with the Italian Seasoning, spaghetti sauce and mozzarella cheese)
  • Preheat oven to 375 degrees.  
  • Put the hamburger meat in a bowl and add the stuffing.
  • Add 7-8 good dashes of Italian seasoning and 1 cup of water.  Mix together. 
  • Spray a muffin pan with Pam and then stuff each pan with the meat.

  • Push a little hole in the middle of each. 
  • Scoop in 1 Tbsp of spaghetti sauce in each (if you are making the Italian-style).
  • Bake for 40 minutes.

  • Once the meat is cooked through, pull out and add cheese to the top.  Put back in for 5-6 minutes or until cheese is melted.
Here’s what you’ll end up with:

This is the type of meal, too, in which if some of the people in your family like Mexican and some like Italian then it would be easy to make 6 of each.  Plus, I love how the recipe tells you how to make ahead and freeze, too.

If I could have changed one thing, I think next time I won’t get a chicken flavored stuffing.  I think, instead, I would look to see what other varieties there were.  For me, there was still just a hint of the taste of stuffing instead of traditional crumbled up crackers or I guess you could even use just bread crumbs as a binding.
Either way, we will definitely be having this meal again!

Hope you enjoy!
April

WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 2/27 Cereal Sandwiches Parsley, Sage, Rosemary & Thyme Chicken
Tuesday 2/28
 Toast C.O.R.N. 3 Herb Chicken
Wednesday 2/29
 Yogurt Soup Apricot Chicken
Thursday 3/1
 Fruit Cheese & Fruit Chicken Breasts with Tomato Herb Pan Sauce
Friday 3/2
 Oatmeal Sandwiches OUT for hubby’s BDAY
Saturday 3/3
 Pancakes Out Chicken Chili
Sunday 3/4
Baked Eggs C.OR.N. C.OR.N.

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE

Good morning everyone! We had these little yummies this past week and hubby is already asking for them again so I think they were a hit!

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE
2 cups rotisserie chicken. chopped small
2 tablespoons chopped celery
2 tablespoons chopped parsley, fresh
2 tablespoons chopped green onions
1 cup Panko crumbs, divided in half
1/4 cup mayonnaise
1 egg, lightly beaten
Juice of 1 lime
2 tablespoons Franks Chile hot sauce
1/8 teaspoon Worcestershire sauce
2 tablespoons butter

SAUCE
3 tablespoons mayonnaise
salt and pepper
Juice of 1 lime
Several drops Franks Chile Hot Sauce

  • Process chicken until just ground, or choppy VERY fine.
  • In a large bowl mix together chicken, celery, parsley, green onions, 1/2 cup Panko crumbs, mayonnaise, egg, lime juice, hot sauce and Worcestershire sauce until well blended.
  • Form into 6-8 patties and coat with remaining Panko crumbs.
  • In a large skillet melt butter over medium heat.  Cook patties slowly until browned, about 10 minutes, turning halfway through.
  • For the sauce, whisk together all ingredients until well blended and smooth.
  • Serve with lime wedges if desired.

CINNAMON ROLL CAKE

I can’t remember where I first saw this recipe, but it is soooooo good and needs to be passed around again and again!

CAKE
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

  • Mix everything together except for the butter. 
  • Slowly stir in the melted butter and pour into a greased 9×13 pan.

TOPPING
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

  • Mix all the ingredients together until well combined. 
  • Drop evenly over the batter and swirl with a knife. 
  • Bake at 350 for 28-32 minutes.

GLAZE
1 3/4 cups powdered sugar
4-5 tablespoons milk
1 teaspoon vanilla

  • Mix all the ingredients together until well combined. 
  •  Pour over top of warm cake.

STARTING FRESH

Most of you know that this past couple of years have been particularly hard for me with everything from care taking of family members with debilitating diseases, major moves and being diagnosed with cancer myself.
One of the things I like to do to feel better is have some ME time.  Now while everyone deserves some ME time, not everyone can afford to do the SPA experience regularly.  So, I thought I’d share some of my homemade recipes with you.

CUTICLE CREAM
2 tablespoons petroleum jelly
1/2 teaspoon sunflower oil
1/2 teaspoon lemon juice

  • Whip until creamy.
  • Massage cream into your cuticles and nail beds.
  • It will keep 2 weeks.

FACE WASH
1/4 cup honey
1/2 cup water
2 tablespoons mild liquid soap

  • Mix together in a bottle with a spout.  (I use an old honey bear bottle)
  • Shake before using so mixture is well blended

BODY SCRUB
1/2 cup ground coffee
1/2 cup sugar
1 cup sunflower oil

  • Whip together until well blended.
  • Place in an air-tight jar.
  • Massage over body.
  • Rinse and pat dry.
  • Keeps for a month.

GREEN TEA MASK
1 tablespoon green tea powder
3 drops lemon juice
1/2 cup warm water

  • Whip all together to form a paste.
  • Smooth over your face and relax 10-15 minutes.
  • Rinse and dry.

Deano Jalapeno Burger – Fire Day Friday

Don’t you just love those Durkee Fried Onions?  Yeah, those ones that you put on top of green bean casserole.  Yes, the ones you guiltily snack on when you think no one is looking.  
Imagine the same thing but instead of onions, imagine it made out of thin sliced jalapenos.  I received a fiery care package from my friends at Hot Sauce Daily (a blog about all things hot and spicy) and one of the items was a mysterious gold foil package of Deano’s Jalapenos brand Jalapeno Chips.  
One taste and Alexis said they were like super spicy fried onions.  I loved them too and immediately knew I had to use them as a burger topping.  To offset the heat, I made a ranch dressing with cilantro and avocado spread to help cool it off.  
Deano Jalapeno Burger
source:  NibbleMeThis
Ranch dressing adapted from Barefeet In The Kitchen
Ingredients
  • 2 lb ground beef
  • 4 teaspoons burger seasoning*
  • 6 buns
  • 6 oz monterey jack cheese, thin sliced
  • 2 cups shredded lettuce
  • 1/2 cup fried jalapeno slices*

For the cilantro and avocado ranch spread

  •  3.5 oz heavy cream
  • 2 tsp lemon juice
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • 2 Tbsp cilantro, finely chopped
  • 1 tsp dill
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 ea Haas avocado, diced

Instructions

  1. Mix the cream and lemon juice together and rest for 5 minutes.
  2. Mix together the sour cream, mayo, garlic, cilantro, dill, salt and pepper.  Stir in the cream mixture.
  3. Place the diced avocado and half of the dressing mixture in a blender or food processor and blend until the avocado is broken down, about 30 seconds.  Fold this batch back into the rest of the dressing.
  4. Mix together the beef and burger seasoning.  Divide into 6 third pound portions and form into 5″ patties.  
  5. Preheat a charcoal grill to 450f.  
  6. Grill the burgers for 4 minutes.  Flip and grill another 4 minutes.  Top with the cheese slices in the last minute.  Remove and let rest for 5 minutes.
  7. Top bun bottoms with shredded lettuce, a cheese burger, a handful of jalapeno chips and slather the but top with a healthy bit of the ranch dip. 

Notes

  • I used a commercial burger seasoning tonight but you can make a simple one of 2 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp oregano, 1/4 tsp onion powder.
  • I used Deano Jalapenos’ Jalapeno Cheddar chips.  I have made my own before by doing a standard flour, eggwash on slice jalapenos and deep frying them in 350f oil.  It was a lot easier using theirs.   
  • The recipe makes about twice the amount of ranch dip that you will need, but you will be glad.  Use the rest for a great dip for chips or thin it with some milk to make a great ranch dressing.
The thick creamy avocado dip helps cool the heat of the jalapeno chips.

Grilled burgers, a sign that summer is coming soon!

The ranch makes a great dip for spicy fries too.

FTC Disclaimer:  I have no affiliation with Deano Jalapenos and didn’t receive any compensation for this post.  I did get the sample for free but it was a care package from some friends of ours. 

ITALIAN LEMON BUTTER CHICKEN

I found this recipe at ALLrecipes and it was amazing!!  I did make a few changes for my family’s likes so go check out the original recipe.

ITALIAN LEMON BUTTER CHICKEN

Lemon Butter Sauce:

  • 1/4 cup white wine*
  • Juice of 2 large lemons
  • 5 tablespoons heavy cream❉
  • 1 cup butter, chilled❉
  • salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 tablespoon safflower oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon – OPTIONAL
6 ounces mushrooms, sliced – OPTIONAL
6 ounces artichoke hearts, drained and halved – OPTIONAL
chopped fresh parsley for garnish

  1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. (TONIGHT DIDN’T WANT TO THICKEN!) Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. (TONIGHT I MADE RICE – A GREAT SUBSTITUTE)
  3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. OPTIONAL – Stir the bacon, mushrooms and artichokes into the oil; cook until the mushrooms are soft.
  4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley. 

*a dry blush works well also.
❉I didn’t want to use so much butter so substituted 3/4 cup buttermilk this time and was pleased with the results.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

I just love these lesson emails…

A successful business man was growing old and knew it was time to choose a successor to take over the business.

Instead of choosing one of his Directors or his children, he decided to do something different. He called all the young executives in his company together.

He said, “It is time for me to step down and choose the next CEO. I have decided to choose one of you. “The young executives were Shocked, but the boss continued. “I am going to give each one of you a SEED today – one very special SEED. I want you to plant the seed, water it, and come back here one year from today with what you have grown from the seed I have given you.
I will then judge the plants that you bring, and the one
I choose will be the next CEO.”

One man, named Jim, was there that day and he, like the others, received a seed. He went home and excitedly, told his wife the story. She helped him get a pot, soil and compost and he planted the seed. Everyday, he would water it and watch to see if it had grown. After about three weeks, some of the other executives began to talk about their seeds and the plants that were beginning to grow.

Jim kept checking his seed, but nothing ever grew.

Three weeks, four weeks, five weeks went by, still
nothing.

By now, others were talking about their plants, but Jim didn’t have a plant and he felt like a failure.

Six months went by — still nothing in Jim’s pot. He just knew he had killed his seed. Everyone else had trees and tall plants, but he had nothing. Jim didn’t say anything to his colleagues, however, he just kept watering and fertilizing the soil – He so wanted the seed to grow.

A year finally went by and all the young executives of the company brought their plants to the CEO for inspection.

Jim told his wife that he wasn’t going to take an empty pot. But she asked him to be honest about what happened. Jim felt sick to his stomach, it was going to be the most embarrassing moment of his life, but he knew his wife was right. He took his empty pot to the board room. When Jim arrived, he was amazed at
the variety of plants grown by the other executives. They were beautiful — in all shapes and sizes. Jim put his empty pot on the floor and many of his colleagues laughed, a few felt sorry for him!

When the CEO arrived, he surveyed the room and greeted his young executives.

Jim just tried to hide in the back. “My, what great plants, trees and flowers you have grown,” said the CEO. “Today one of you will be appointed the next CEO!”

All of a sudden, the CEO spotted Jim at the back of the room with his empty pot. He ordered the Financial Director to bring him to the front. Jim was terrified. He thought, “The CEO knows I’m a failure! Maybe he will have me fired!”

When Jim got to the front, the CEO asked him what had happened to his seed – Jim told him the story.

The CEO asked everyone to sit down except Jim. He looked at Jim, and then announced to the young executives, “Behold your next Chief Executive Officer!

His name is Jim!” Jim couldn’t believe it. Jim couldn’t even grow his seed.

“How could he be the new CEO?” the others said.

Then the CEO said, “One year ago today, I gave everyone in this room a seed. I told you to take the seed, plant it, water it, and bring it back to me today. But I gave you all boiled seeds; they were dead – it was not possible for them to grow.

All of you, except Jim, have brought me trees and plants and flowers. When you found that the seed would not grow, you substituted another seed for the one I gave you. Jim was the only one with the courage and honesty to bring me a pot with my seed in it. Therefore, he is the one who will be the new
Chief Executive Officer!”

* If you plant honesty, you will reap trust
* If you plant goodness, you will reap friends
* If you plant humility, you will reap greatness
* If you plant perseverance, you will reap contentment
* If you plant consideration, you will reap perspective
* If you plant hard work, you will reap success
* If you plant forgiveness, you will reap reconciliation

So, be careful what you plant now; it will determine what you will reap later.
 Think about this for a minute….

DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING


OOPS NO PICTURE OF IT FROSTED – IT WENT TOO FAST!
CAKE

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

  • Heat oven to 325 degrees.
  • Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
  • Squeeze oranges, saving pulp
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool 10 minutes and then invert onto platter.
  • Cool before frosting.
FROSTING

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

  • Beat butter until fluffy.
  • Beat in 1/2 of the powdered sugar until smooth.
  • Add orange juice, vanilla and orange peel. Blend until smooth.
  • Slowly add the remaining sugar and blend until silky.
  • Adjust sugar and orange juice until desired consistency and flavor is reached.
If you don’t have this mess in the end, you did it wrong!