SPICY MAC & CHEESE

1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
  • Preheat oven to 350 degrees.
  • Toss crouton crumbs with melted butter and set aside.
  • Prepare macaroni and drain.
  • In large skillet melt 1/2 cup butter.
  • Add onions and saute’ until tender and slightly browned.
  • Whisk in flour until smooth.
  • Gradually add milk, stirring constantly until thick.
  • Stir in hot sauce, salt and peppers.
  • Stir in 3/4 of the cheese until blended.
  • Toss together the macaroni and 3/4 of the bread crumbs.
  • Stir in cheese mixture until smooth.
  • Pour into lightly sprayed 9×9 stoneware.
  • Top with remaining cheese.
  • Bake 30 minutes.

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CREATIVE LIES AND A TRUTH

My very dear friend Diana from Forgetfulone wants me to share deep dark secrets with you and she also wants me to actually lie. You heard me she wants me to lie.  Those of you who know me in person know that I am a notoriously BAD liar. MY sweet SIL has been trying to teach me, but she’s says it’s hopeless. Let’s hope that doing it in writing comes easier for me than face to face.

HERE ARE THE RULES OF THE AWARD…
1.Thank the person who gave this to you. ~ Thank you Diana for trying to make me a Liar.
2. Copy the logo and place it on your blog.
3. Link to the person who nominated you.
4. Tell us up to six outrageous lies about yourself, and at least one outrageous truth.
5. Allow your readers to guess which one or more are true.
5. Nominate seven “Creative Writers” who might have fun coming up with outrageous lies.
6. Post links to the seven blogs you nominate.
7. Leave a comment on each of the blogs letting them know you nominated them.

So here goes:

  1. I collect owls.
  2. I was a child bride.
  3. I hate fish.
  4. I love white walls.
  5. I won’t drive on the freeway.
  6. I always wear gloves when handling food.
  7. I never wear shorts.

Be sure and leave a comment about which one you think is true and in a few days I will reveal the realities. I can’t wait to see what you all have to say.

Now for those next 7 lucky bloggers who get to lie their butts off (in no particular order):
MarthaMenagerie & Seaside Simplicity
MinBad Girl’s Kitchen
KiyRocking Chairs & a Tricycle
JenTatertots & Jello 
JanetFond of Snape
TammyQueen Size Funny Bone
Martha – A Sense of Humor is Essential

I can’t wait to see what you all have to say.
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5 stages of acceptance is all relative…to how you CHOOSE to deal with them…

Hi, Tamy here from OUR KrAzY kitchen, Always Eat On the Good China, 3 Sides of Crazy where life hasn’t been normal in quite some time and Tackle it Tuesday on Saturday here at The Motivation Station. 

Martha talked about the stages of change on Wednesday.  I swear we are on the same page as I was already writing about the stages of grief and acceptance.

One of the things that we all have in common here at The Motivation Station and in life is that nothing ever stays the same and we are always presented with something new to learn to conquer.

My ex-husband used to ALWAYS say, “I HATE change, quit changing everything.”  Most people do hate change, but wake up people, change is inevitable.  It’s called life and it is ever changing.  When I was young I’d say, “but it’s not fair”.  My dad’s favorite response was, “where is it written that life is fair?  Fix it or learn to adapt to it and move on.”  I do believe that is where I learned my positive attitude.  It really is easier to adapt and be happy, try to see the positive in any given situation than it is to moan about it and be miserable.  I miss my dad.  He’s been gone 17 years now, but I try to remember his little one liners and the happy times.  They always make me smile through my tears. 

Anyway, I believe life is all about change and that learning to cope with it as it happens will help you through life. I believe in Murphy’s Law, the Domino Effect, Payback’s a Bitch, and Karma. I also believe that Pay It Forward and living by the Golden Rule go a long way to keep the former from happening to begin with. I believe everything happens for a reason and that life is one big adventure.

Now despite these beliefs this brings me to my current situation, my aunt Sharon who is also my godmother and was a great role model in my life.  She has end stage Parkinsons disease and I am currently living with my uncle to try and help.

Parkinson’s disease (also known as Parkinson’s, Parkinson disease or PD) is a degenerative disorder of the central nervous system that often impairs the sufferer’s motor skills, speech, and other functions.  Parkinson’s disease belongs to a group of conditions called movement disorders. It is characterized by muscle rigidity, tremor, a slowing of physical movement (bradykinesia) and a loss of physical movement (akinesia) in extreme cases. The primary symptoms are the results of decreased stimulation of the motor cortex by the basal ganglia, normally caused by the insufficient formation and action of dopamine, which is produced in the dopaminergic neurons of the brain (specifically the substantia nigra). Secondary symptoms may include high level cognitive dysfunction and subtle language problems. PD is both chronic and progressive. PD is the most common cause of chronic progressive parkinsonism, a term which refers to the syndrome of tremor, rigidity, bradykinesia and postural instability. PD is also called “primary parkinsonism” or “idiopathic PD” (classically meaning having no known cause). While many forms of parkinsonism are idiopathic, “secondary” cases may result from toxicity most notably of drugs, head trauma, or other medical disorders. The term Parkinsonism is used for symptoms of tremor, stiffness, and slowing of movement caused by loss of dopamine.  It is possible for a patient to be initially diagnosed with Parkinson’s disease but then to develop additional features, requiring revision of the diagnosis.
So knowing all this about how and what I believe about life, the type of illness she has and the fact that I too have a chronic illness* that does at times limit my abilities, I have trouble understanding where my aunt, the god fearing, rock to many in life, fun, positive, adaptable woman went.  At one time she was a candidate for the brain surgery, but refused it.  She now says she wants it, but the window has closed on that opportunity.  Personally I would have jumped at that chance if for no other reason than I wouldn’t want my family to have to wait on me hand and foot 24/7.  After 20 years her care was killing my uncle.  Long story short she is now in assisted living, placed there by the state because she refused to do the things necessary to attend to her situation.  I pray that I have the grace to make the “right” decision for my family as a whole if ever that situation presents itself to me.
She has serious control issues.  She wants to manage this disease and make it conform to her narrow minded ways.  She was presented just this week with new medications and a new regimen that should give her 50% more “good/on” times.  If only she’d stay open minded enough to try it.  Traditionally she’ll take one dose, say it doesn’t work and demand to be back on her “safety net” meds. The doctor has told her it is useless to make an appointment with her if she refuses to try what the doctor suggests.  Her normal way of dealing with this is to change doctors until she finds one that agrees with her.  Like I said there are serious control issues which brings me to my main point, The 5 stages of grief or acceptance.  Knowing these and living by them can make any life easier, yours AND your families.
The 5 stages of grief or acceptance:
DENIAL – “this can’t be happening to me”. Not accepting or even acknowledging the loss.
ANGER“why me?”, feelings of wanting to fight back or get even with spouse of divorce, for death, anger at the deceased, blaming them for leaving.
BARGAINING – bargaining often takes place before the loss. Attempting to make deals with the spouse who is leaving, or attempting to make deals with God to stop or change the loss. Begging, wishing, praying for them to come back.
DEPRESSION – overwhelming feelings of hopelessness, frustration, bitterness, self pity, mourning loss of person as well as the hopes, dreams and plans for the future. Feeling lack of control, feeling numb. Perhaps feeling suicidal.
ACCEPTANCE there is a difference between resignation and acceptance. You have to accept the change or loss, not just try to bear it quietly. Realization that it takes two to make or break a marriage. Realization that the person is gone (in death) that it is not their fault, they didn’t leave you on purpose. (even in cases of suicide, often the deceased person, was not in their right frame of mind) Finding the good that can come out of the pain of loss, finding comfort and healing. Our goals should turn toward personal growth.

Get help. You will survive. You will heal (at least emotionally), even if you cannot believe that now, just know that it is true. To feel pain after loss (loss can also be a chronic illness or even a situation where we do not have control) is normal. It proves that we are alive, human. But we can’t stop living. We have to become stronger. Helping others through something we have experienced is a wonderful way to facilitate our healing and bring good out of something tragic. 

*I have Systemic Lupus, but as my Rheumatologist is proud of saying, “you’d never know it, because I refuse to let it show.”  I belief that is my cross to bare/bear and I refuse to let it affect my life when I can.  Because of that attitude though many people, family members included tend to say you look fine so you must be fine and they heap more and more on my plate to deal with as the family caretaker, sometimes for both mine and hubby’s families.  Still don’t know where I got that job, but am trying to empty that plate!

PORK CHOPS AND SCALLOPED POTATOES

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt’s birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company.  That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don’t tell on me.  These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.
Insert finished picture here!  
I prepped them tonight to make tomorrow 
for a birthday dinner so we’ll have to take a picture then.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

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POTATO PANCAKES

POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.aprons 3

Attitude – by Charles Swindoll

“The longer I live, the more I realize the impact of attitude on life.

Attitude to me is more important than the past,
than education,
than money,
than circumstances,
than failures,
than success,
than what other people think, or say, or do.

It is more important than appearance, giftedness, or skill.
It will make or break an organization, a school, a home.

The remarkable thing is we have a choice everyday
regarding the attitude we will embrace for that day.

We cannot change our past..
We cannot change the fact that people will act in a certain way.
We cannot change the inevitable.
The only thing we can do is play on the one string we have,
and that is our attitude….

I am convinced that life is 10% what happens to me
and 90% how I react to it.

And so it is with you …” 

My dear friend Martha sent me this recently and it bears repeating……….again and again!

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Pizza Pasta

Happy Saturday!! This is Tiffanee from One Crazy Cookie and I can’t tell you how excited I am to be guest posting her today. This is such an amazing blog!!  Since it is a busy Satruday I am sharing with you one of my family’s all time favorites.  The recipe makes 2 9×13 pans. So you make two and freeze one for later. It freezes very well.
Pizza Pasta
Makes 2 9×13 pans. If you don’t want to make 2 half the ingredients.
1 1/2 lb bow tie pasta
1 lb  ground sausage
2-3 jars spaghetti sauce
1 package Canadian Bacon or 1/2 lb cooked and diced ham.
1/4 lb sliced pepperoni
6 Tbs. Parmesan cheese
1 lb grated mozzarella cheese
*optional: onions, mushrooms & olives
1. Cook Pasta until al-dente. Do not overcook. Drain and set aside.
2. Cook and drain sausage (add and cook onions with sausage if desired)
3. Pour a small amount of sauce to lightly coat the bottom of a 9 x13 pan.
Layer ingredients:
1st layer: cover bottom with a layer of pasta, cover with sauce, mozzarella, 1 Tbs. Parmesan and top with sausage (can add sliced olives)
2nd layer: cover 1st layer with pasta.
 Then cover with spaghetti sauce, mozzarella, 1 Tbs. Parmesan and top with ham. (can add sliced mushrooms).
Cover 2nd layer with the remaining pasta.
Cover with sauce, mozzarella, 1 tablespoon Parmesan and cover the top with pepperoni.
Bake covered at 350 degrees for 45 minutes. Take cover off and bake 10 minutes or until cheese is melted. Cover and freeze 2nd one.
Unthaw frozen one for 24 hrs in fridge before baking.
*It took me three jars of spaghetti sauce this time.

Fire Day Friday: Red Beans and Rice

I was making some blackened pork chops last night (Gee…..where could I have gotten that inspiration, Dave?) and thought some red beans and rice would go perfectly with the chops. I used one of Emeril’s recipe as a guide and then made it with what I had on hand.

Red Beans and Rice
Adapted from Emeril Lagasse’s Red Beans and Rice

Serves: I dunno, probably a small nation like the size of Aruba, it makes a lot.

Ingredients
1 lb dried red beans, rinsed, picked, and soaked (I did the quick soak method instead of overnight soak – 2 minute boil, let soak for an hour)
4 – 8 oz Mexican chorizo (yeah, I had no andouille sausage)
1 ea yellow onion, chopped
1 ea green bell pepper, seeded and chopped
2 stalks celery, chopped
3 ea bay leaves
4 springs fresh thyme
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
2 Tbsp garlic minced
3 cups of chicken stock
3 cups of water

Instructions
Got my “mess in place” ready while the fire was getting started in the grill.

Saute the sausage for 1-2 minutes until it starts to brown. I did this in a cast iron dutch oven that was preheated on a 350f grill. Then add the onions, peppers, and celery and continue sauteing 5-7 minutes until softened. (Note: If your chorizo doesn’t render a good bit of pork fat, you might have to add some bacon grease or other fat before adding the veggies.)

Then “put everybody else in the pool”. Bring to a boil for a few minutes, reduce heat and simmer (I cut the temp of the grill down to 300).

This is where I kind of screwed up. During the prep, I must have commented 3 times that this seemed like a lot of liquid and veggies compared to the quantity of beans. Even after cooking an hour, the liquid really hadn’t reduced much. It was about this time I realized that I had used only a 1/2 pound bag!! I remedied that by adding two cans of drained kidney beans and it all worked out okay.

The total cooking time was about two hours. I smashed some of the beans against the dutch oven with my wood spoon per Emeril’s advice. Served them with rice, hot sauce, and my blackened pork chop.

The whole family loved the beans with the chops, my boys both even got seconds.

Speaking of cajun and creole foods, last week at the food blogger get together at Larry’s, Katherine of Smoky Mountain Cafe (she’s from Cajun country) made REAL jambalaya that made my mouth jump a happy dance. The best jambalaya I’ve had.

What is your favorite cajun or creole based dish?

Spinach Salad with Teriyaki Bowties

A very quick apology… I suddenly got rushed this week.  You will see the reason in a couple days on my own site, but short version is that I am going to have to repeat a recipe today that was on my own site recently.  But, while it has only been a couple months since I posted this, I have made and served this 4 times.  Whenever we have guests come to visit paradise, this is now on our “must make”menu plan.

Easy

Fast

VERY TASTY

Filled with Flavors

A terrific cold salad, substantial enough to be served as a full meal, and great for leftovers…

Adaptable, I have made this with shrimp in place of the chicken, and Caramelized Pineapple added.

A great item to take to a summer picnic.

It is just as good as it looks… 

Enjoy, and I will see you in a week with something special… Promise

It’s another session of what to do with the second half of one of those rotisserie chickens you buy every week.  And there are enough different tastes to satisfy everyone.  Jackie had asked for a salad recently.  So, when I saw Melanie’s post at THE SISTER’s CAFE, I knew I had another use for that rotisserie bird…



And here’s an oddity… no rum, no extra spices, I didn’t change a single ingredient.  I followed Melanie’s recipe as she wrote it.  If you go to her post (click HERE), Melanie listed a few additional ingredients as optional.  But really, if you have a plate of spinach, do you really need to add parsley?  Adding the oranges and water chestnuts was already inching the price up.  So, unless you have them on hand, do as I did and leave out the craizins, parsley, … And here is what she wrote…

Spinach Salad With Teriyaki Bowties 
submitted by Melanie sisterscafe.blogspot.com

16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

This sauce is terrific!  Beyond terrific in fact.  The whole thing blended so well.  It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise.

Jackie loved it!  Thanks Melanie… A GREAT recipe!

Well worth the effort!

Dave here from MY YEAR ON THE GRILL. Plan ahead, be a cook and you to can say…  

 … I CAN COOK THAT! 

And so can you!

Apple Fritters

I am looking forward to seeing you at Comfy Cook and at My Sweet and Savory.
Don’t forget
MyMeatlessMondays
I made these fritters or pancakes during the holiday of Passover which is why I  used potato starch.  I would guess, you can sub in AP flour.  Apples, especially cooked are delicious and some of my best desserts are made with apples.  These fritters could have been blueberry, banana, peaches or whatever your favorite fruit is but apples felt right to me. These make a good breakfast, lunch, snack or even light dinner.  They are easy to make and good to eat.
Apple Fritters – Passover Style
Ingredients:
4 apples, sliced, chopped or shredded
4 eggs
1/2 cup of sugar
2 teaspoons cinnamon
1 cup potato starch
oil to fry in

Method:
Place oil in large skillet (12 inch).

I tried slicing the apples first because I like the fritters to be chunky but they would not fry consistently so I changed over to putting them in the food processor with the eggs, beating the eggs and chopping the apples, at the same time.
Add sugar, potato starch and cinnamon to to egg mix.
Mix well.
Drop by tablespoons or if you have a cookie scoop (small) use that and drop batter into hot skillet.
Brown on both sides.
Remove onto paper towels to drain.
Eat or place into baking pan for later use.
Enjoy!

I do it – you can too!

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Remember all these wish list posts I did about all the wonderful quality kitchen dreams and wishes I have? Well, all the items I’m dreaming about to complete my dream kitchen are available from these sites from CSN stores.


Seriously, you really need to go check out some of their sites.  Here a few of my favorites to get you started.
www.racksandstands.comwww.allmodern.com
www.diningroomsdirect.com
www.cookware.com
www.moremailboxes.com

Look for my upcoming review of one of their awesome products!
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Peach Cobbler – Save Room for Dessert

Hi everyone! Welcome to another week of unapologetic desserty goodness!

I have to say that I’ve been sick for a few weeks now and haven’t been exactly inspired to get to the kitchen.  So it makes sense, then, that I picked an extremely easy (but still delicious!) dessert for this week.

And you will not even believe how easy this is, I promise you.  It comes to you courtesy of Bakerella – she’s the best! So I knew that this would work out because, well, she knows her stuff.  I’m not gonna lie, the first time I saw this recipe on her website my first thought was, “Oh, that b****”. Because seriously, how dare she make something like this so darn easy to create??  Darn her.

Your cast of characters:



One box of vanilla cake mix, 1 cup light brown sugar, a large can (I believe it was 29 ounces) of peaches in syrup, a stick of butter, and 1/2 cup of chopped pecans. 

Bakerella calls for walnuts, but I think that pecans and peaches just…go together.  I don’t know – maybe it’s just me! So if you don’t like pecans, walnuts will likely work just as well.

Preheat your oven to 350 degrees.

Empty the peaches into a 13×9 inch pan.  No need to grease! Then eat a slice and ask yourself why you don’t buy more canned peaches because they’re delicious.

Cut the slices into smaller pieces so as to spread them more evenly throughout the cobbler.

Sprinkle the entire package of cake mix right on top – no mixing, no fussing.  Just sprinkle it evenly!

Cut the stick of butter into 16 pieces and plop the pieces evenly on top of the cake mix.

Then sprinkle 1 cup of brown sugar on top of the butter.  Oh, lordy.  How good does that look??

Finally, break out 1/2 cup of chopped pecans and introduce them to everyone else.

Into your 350 degree oven this goes, for 40 minutes.

And perfection occurs.  Perfection in the form of peach cobbler.

I wish I had some ice cream.  I mean, who doesn’t have ice cream when they know this is going to happen?  And I know that you might be raising your eyebrows at the idea of all of this working well together but trust me…it does.  It works very well.

Granted, I can’t eat much of it because it’ll make me sick.  Maybe some of y’all can come over and help me get rid of it? 🙂