Tuesday, November 30, 2010



Well got my house cleaned and some more sewing done yesterday. My cousin from Hawaii has arrived to the Island for a few days so I am heading down to my sisters for a Potluck dinner before she heads back to Hawaii. Going to take a vegetable dish , I think I might do my Asparagus Noodle Casserole ...The recipe today is Gramma Shields famous sausage rolls. They are made with Sandwich bread slices and so easy to make...They are a favorite of all the kids and especially my friend Pat. Last year Gramma made some for my girlfriend Pat for a bit of an open house that she was having and when she served them she had thought they had already been cooked ,so she sliced them and served them. When Grumpy took one he mentioned to Pat that they needed to be baked first so we all had quite a good laugh ....


8 Slices of Sandwich Bread with the crusts cut off
1 cup of finely grated cheese
1/2 cup of soft butter
Sesame seeds
Make It:
Fry sausage til cooked and drain well.(use paper towels)
Cut crusts from bread(freeze crusts for stuffing)and roll thin
Combine cheese and butter and spread 2/3 mixture on bread slice
Roll a sausage in each slice and pull firmly to seal
Put rolls on greased cookie sheet seal side down
Spread top of each with remaining cheese mixture and sprinkle with seeds
Bake 20 minutes at temperature of 350.
Then slice into thirds
Now I would be making alot more then what this recipe calls for , that way you can freeze them for another time..
Tip for today:
Don't make that a double-double You buy a coffee on your way to work each day - probably paying two, three, or even four dollars or more for that large latte. Seems like a small amount - but cut your coffee habit and invest those small dollar amounts in your RRSP and here's what happens: Thanks to the magic of compounding, the price of your daily coffee will add up to an additional $11,000 in your plan in 10 years (based on an annual return of six percent). Over 30 years, you would accumulate $67,000 - and that would provide an annual pre-tax annual retirement income of approximately $5,000 over 25 years. And that's just for investing the price of a regular coffee. Cut your (more expensive) latte habit and you would have an additional $22,000 in your RRSP after 10 years and over $132,000 after 30 years - for a pre-tax annual retirement income of $10,000 for 25 years!

Besides, your nerves won't be as jangled.

If only I was in my 20's again how cool would this be. Hey maybe the change on the top of your fridge invested in an RRSP would work for you...It would make you not have to be on the Freedom 95 plan...

Courtney this is for you. When you mommy makes these how about you take some brown lunch bags and decorate them up for when you go to Aunty Marilyn's for Christmas you can give all the family one ...You can use some of your moms old Christmas cards or as talented as your mom is I am sure she can show you how to stamp on the bags as well

Livi make sure the bags are the ones that are waxed inside so that the oil from the sausage bites do not seep through. If you can not find them just wrap them in wax paper then put in the bag.

Sunday, November 28, 2010


Morning Everyone
No sun up here today so it is a day of cleaning. Going to clean out my workshop and may do some organizing in there. Need a place to put the wrapped gifts til Christmas. Since December is a slow month for me it will be a good place to put them all...So this week we are going to do some baking and putting in containers for ourselves as well for gift giving...Everyone likes a gift a Christmas and especially if it is homemade...
Monday---- Oreo Truffles
Tuesday----Grammas Sausage Rolls
Wednesday----Peanut Clusters
Thursday----Gingerbread Cookies
Friday----Pumpkin Parfait


• 1 pkg. (8 squares) Baker's Semi-Sweet Chocolate
• 1 pkg. (6 squares) Baker's White Chocolate
• 2 Tbsp. Kraft Smooth Peanut Butter
• 10 Oreo Cookies

Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package.
Add peanut butter to white chocolate; stir until well blended.
Crumble half the cookies over chocolate in each bowl;
Mix well.
Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating the colours of the chocolates
Swirl gently with knife.
Refrigerate 1 hour or until firm. Break into 14 pieces.
Store in airtight container in refrigerator.
If you are making as gifts you would probably want to double this recipe at least....

Now I have attached a couple of pictures of how to wrap these Oreo Truffles

You can put them all in one container in the freezer then when you are going to give them as a gift just put them some in individual containers . You can buy bags like the loot bags at the dollar store and they are especially for food. They have a coating on them that makes them like a waxed paper. Right now they have some great festive ones for the holidays....


Morning Everyone
Well I love Sunday mornings, I get to make a nice breakfast for Grumpy and decide what we are going to cook for Sit Down Dinner. Tonight we are going to have a beef roast with roasted potatoes and carrots . For those of you heading out today put your roast and potatoes in the crockpot it still smells like a home cooked meal when you get home. I might even make some yorkshire tonight.Grumpy is going to drive the hotrod out of the garage today and give it a wash as it is a sunny day up here so far. ..Granny is going to catch up on some laundry and I have just found another little sewing craft that I want to do for one of my grandsons so I am attempting that today. After Christmas I will send you a picture
So everyone have a good day and like I have said before this might be a day to invite your parents to your place for dinner...

Saturday, November 27, 2010


Morning Everyone
Well I am off to have my Saturday morning coffee and Brioche and then finish off our stocking shopping.....We are going to join some good friends for lunch and then home to finish off my wrapping and do some baking so that I can post some good recipes for next week.
Extra Lean Ground Beef buy 1 get 1 free
Avocados buy 1 get 1 free
Cereals buy 1 get 1 free
Yogurt buy 1 get 1 free
Hunts Pasta Sauce buy 1 get 1 free
Round or Rump Roast buy 1 get 1 free.(Great for crockpot)
Fast and Fancy Rice Uncle Bens buy 1 get 1 free
Ultimate Cookies buy 1 get 1 free (great to use for crunched up for a base for bars)
Smoked oysters 3 for $5.00 great for when friends come over the holidays
Quaker Muffin and Cookie Mix $3.99 (I really like this brand the double chocolate muffins are great)
Old Dutch snacks buy1 get 1 free
Bagels buy 1 get 1 free
Flour buy 1 get 1 free
Coke and Pepsie buy 1 get 1 free
Garlic Bread buy 1 get 1 free (great for the freezer)
Sunlight dishwashing liquied buy 1 get 1 free
Glad freezer bags buy 1 get 1 free
They seem to have alot of frozen app's on slae as well might like to take a look so you have some on hand if people stop by for drinks over the holidays
Country Grocers
Schneiders Frozen Chicken Cordons buy 1 get 1 free ( today last day for special)
Spareribs buy 1 get 1 free
They have some great bargains today. Too many to list but they also have a ton fo frozen app's as well. They have a package of Chicken Wings for $10.00 and we are picking some of them as it is Saturday Appy night for us...McCain super fries $2.47
Oreos buy 1 get 1 free (need for next weeks Christmas Baking)
Kraft Peanut Butter buy 1 get 1 free
Bags of Fresh Express Garden Salad buy1 get 1 free
Well you guys have a great day and evening. This is our last weekend off before Christmas of where it is just a relaxing day. Between Christmas parties , open houses and birthday dinners we have a full calendar.

Friday, November 26, 2010


Morning Everyone

Well everyone it was nice to wake up this morning and not have to shovel the driveway....Had a nice dinner and visit with Gramma last night will have to do that more often. Tonights dinner is quick and easy so it gives you time to maybe get some Christmas shopping in tonight. Remember do not leave it to the last minute cause you do not want to disappoint your loved ones when what they would like is GONE....

Country Spuds

What could be simpler than baking a potato and topping it with left over spaghetti sauce, sauteed veggies and cheese. Sometimes there is just not quite enough sauce left over from spaghetti or chili, but this recipe helps to stretch it out into another meal.
Method: (bake one potato per person)
Wash potatoes. Using a fork, poke potatoes several times and wrap in paper towel and put in microwave until fork tender.
When done, spit in half, and place on a baking sheet.
Top with a tbsp of butter and/or sour cream. (optional)
Top with one of the following suggested toppings, cover with grated cheese and broil until cheese is bubbly (about 3 minutes) and serve with a salad.

Sauce and topping suggestions:
1) If using left over spaghetti sauce or chili; reheat in sauce pan, and pile onto baked and split potatoes. Top with grated cheese of your choice and broil for about 3 minutes or until cheese is bubbly and starting to brown....watch it!
2)Vegetarian. Saute cut up peppers, onions and mushrooms, add a jar of your favorite spaghetti sauce and follow steps above.
3) Steamed broccoli and cheese sauce. Do not broil this one, just pour hot cheese sauce (or even melted cheese whiz) over broccoli.

Quick & Basic spaghetti sauce for 4 potatoes:
-1 lb hamburger
-1/2 cup minced onion
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp oregano
1 tsp Italian spice
-1 jar purchased spaghetti sauce
Fry hamburger with onion, salt and pepper. Add your favorite sauce and spices.
Remember, it doesn't have to be difficult or fancy to taste delicious. Be creative with you toppings...you'll be surprised at what you can create from your leftovers.

So this week when you shop tomorrow remember you are on your own for your weekly menus cause we are going to be doing Christmas food gifts and some baking.

Thursday, November 25, 2010


Morning Everyone

Well woke up to lots of snow this morning. Going to have my coffee and then out to do the driveway when it warms up a bit. Happy that I parked my car at the bottom of the driveway. Once that is done I will get some chores done around the house.I am going to try and finish sewing my gift sacs....Going to go out and pick up some last minute stocking stuff then off to Grammas for dinner. I love liver and bacon and have not had it for years as it is not what Grumpy likes and the home where Gramma lives is having that for dinner tonight so we are going to join her for dinner. Grumpy and Gramma are going to have ham for dinner...I just finished picking up the gifts for her to give the kids so I will take them down with me and help her wrap them and then she will be done as well... Quite pleased that I am organized early this year....

Here is the Thrifty tip for today:

When you go shopping, don't ask yourself, "Do I need this?" Ask yourself, "Can I do without this?"

This unique pie tastes just like a spaghetti dish—but it's served in wedges! It holds together well and it tastes great!

Pasta Pie
Leftover cooked spaghetti (or other string pasta) you might have some in the freezer in a ziploc bag about 1 2/3 cups
Large egg, fork-beaten
Grated fresh Parmesan cheese 3 tbsp.
Olive (or cooking) oil 1 tbsp.
Creamed cottage cheese, slightly mashed with fork 1/2 cup
Lean ground beef 8 oz(or Italian sausage,with casing removed)
Chopped onion 1/3 cup
Diced green pepper 1/4 cup
Can of diced tomatoes (with juice) 14 oz.
Tomato paste 2 tbsp
Dried whole oregano 1/2 tsp.
Granulated sugar 1/2 tsp.
Dried crushed chilies (optional) 1/4 tsp.
Salt 1/4 tsp.
Garlic powder 1/8 tsp.
Grated part-skim mozzarella cheese 1/2 cup

Combine first 4 ingredients in medium bowl. Turn into greased 9 inch (22 cm) pie plate. Press into bottom and up side of pie plate.Spread cottage cheese evenly over pasta mixture.Scramble-fry ground beef, onion and green pepper in large non-stick frying pan on medium for about 10 minutes until beef is no longer pink. Drain. Add next 7 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 15 minutes until reduced and thickened. Spread evenly over cottage cheese. Cover with foil. Place on baking sheet. Bake in 350°F oven for 45 minutes. Remove foil.Sprinkle with mozzarella cheese. Bake, uncovered, for 20 to 25 minutes until bubbling and golden. Let stand for 10 minutes before cutting into 6 wedges.

Serve with a salad or garlic bread.....

Wednesday, November 24, 2010


Morning Everyone
Well it is snowing up here this morning. Just going to post my blog then I am going outside to do the driveway...Going to get my Santa Sacs made today then I will be able to get all the kids presents put away . Having them all in the computer room right now and would love to have that area tidied up and back to normal.Great inexpensive & tasty meal done in a slow cookerusing veggies, chicken, & perogies all in one dish.

Crockpot Perogies in Mushroom Soup
16 - 20 Frozen Perogies (any flavour)
½ cup onion, chopped
½ cup carrot, diced
½ cup celery. diced
¼ cup red pepper, diced
½ cup peas, frozen
½ cup milk
1-10oz can cream of mushroom soup, undiluted
1 cup chicken, cooked
ground black pepper to taste

Place perogies in a greased slow cooker, layer with vegetables. Add chicken.
Mix milk & canned soup together, add black pepper. Pour liquid over everything and give it a quick mix.
I like to also add a couple of cooked and crumble strips of bacon .
Cook on low for 6-8 hours or on high for 3-4 hours.
This crockpot recipe does not take the usual length of time cause the vegetables are diced and the chicken is already cooked. What you can do as well is put all the agredients in a casserole dish and put in the oven at 375 for 40 minutes. If doing in the oven I also like to top it with bread crumbs as well. If you have no bread crumbs just put a couple of pieces of bread in the toaster and toast on high and then put the toasted bread in your chopper or processor to make your crumbs. If you do not have a chopper or processor you can put the toasted bread in a freezer bag and then just crumble with your hands or use a rolling pin..

Tuesday, November 23, 2010


Morning Everyone

Well looking outside my window today it is just beautiful. The sun is shining the hills are covered in snow and it is nice and toasty by the fire with a hot cup of tea.....I hear that you in Victoria had a dump of snow and we got no new snow up here and that is unusual when a snow storm is coming through. I am lucky I can work from home and not have to go outside where it is cold . Today I am going to get some sewing done and finish off some knitting and make a nice pork chop dinner for Grumpy
Now for the tip for the day. There are times when you are cooking something even if it is a bought can of soup and you find that it is saltly. If you take a peeled potato and cut it in half and then drop it into the sauce , soup or liquid and let it cook for a bit not til it is mushy it will absorb the salt that is in the dish. Just use a slotted spoon and remove the potato after a couple of minutes and it should remove some of the salt content.....

Orange Ginger Pork Chops

A tasty bit of the Orient! with a thick, tangy sauce

Orange juice 1/2 cup
Prepared chicken broth 1/2 cup
Cornstarch 1 tbsp
Brown sugar, packed 2 tsp
Garlic clove, minced
Cooking oil 2 tsp
Boneless pork loin chops 4 trimmed of fat
Can of mandarin orange segments, drained and juice reserved (see note)
Chopped ginger slices, 2 tbsp.
Sliced green onion 2 tbsp.

Combine first 5 ingredients in medium bowl. Set aside.Heat cooking oil in large frying pan on medium-high. Add pork chops. Cook for about 2 minutes per side until browned. Transfer chops to plate. Reduce heat to medium-low. Stir cornstarch mixture. Add to frying pan. Stir gently.Add orange segments and ginger. Stir gently. Add chops. Cook, uncovered, for about 5 minutes, turning chops at halftime, until desired doneness and sauce is boiling and thickened. Remove to large serving dish.Sprinkle with green onion. Serve with coleslaw...
Now what I do sometimes as well is that once I have added the pork chops back in the fry pan I cook in the oven at 350 for about 30 minutes with a lid on . Make sure that your frypan has an oven proof handle. If you do not have one like this it is a good investment to make. I am a huge skillet cooker and like to use the oven more then the stove top .

Note: Use mandarin orange juice to cook rice if you decide to serve this with rice instead of coleslaw. If not just put it in a small glass container and save it in your fridge to flavour your rice the next time.
PS: Posted some of my tree tagging pictures on my facebook.....

Monday, November 22, 2010


Morning Everyone

Well I had a great day yesterday. Grumpy cooked an awesome breakfast as always and we had all the kids and grandkids up for Christmas Tree Tagging Sunday . It was a perfect day , not to cold and was even snowing lightly very festive....Will post some pictures on my facebook this week. Went with Kelly and Lindsay to a fund raiser for Movember at the Cowichan Bay Pub for a beer and burger (at least it was a Sit Down Sunday just not at my own table) Now for your menu for this week:
Tuesday----Orange Ginger Pork Chops
Wednesday----Perogies with Mushroom Sauce
Thursday----Pasta Pie
Friday----Southern Spuds

Todays Chili recipe is a recipe that Krysta and Kellys mom Wendy makes and it is quite good...

Wendy's ''Chili''

4 large (28oz) cans of red kidney beans
3 large (725 ml) zesty italian tomato sauce
1(14oz) mexican spice stewed tomatoe
2(10oz) mushroom pieces
1 family pack of lean ground beef
1 green pepper
1 med onion
*Chili powder/black pepper/garlic powder to taste (LOTS)*

Fry ground beef, season with garlic and black pepper

Put beans , tomato sauce, etc in stew pot (large stock pot) on simmer. Add cooked ground beef /stir/add onion, green pepper /stir/and then chili powder

Cook for two hours ..on low

I know this seems like a long time till dinner but start it as soon as you get home and then get cleaned up, maybe do a load of laundry that has been wanting to get done and before you know it supper will be ready. As Gramma would say "We are eating with the officers tonight" . An old navy saying. If you still have some Bisquick left here is a time to cook up some biscuits. Do not forget to either add some cheese or some herbs to spice them up....
Oh by the way it is snowing up here again. Very lightly but very PRETTY


Saturday, November 20, 2010

Shopping Saturday

Morning Everyone
For those of you who do not know where we live, we live on a mountain in Maple Bay and we got snow last night. So Grumpy is out shoveling the driveway this morning again even after he did it last night. If we do not keep on top of it it becomes a nightmare.Well today is shopping Saturday and there is not alot on sale this week. Most of the sales have to do with Christmas presents. What I did find is mainly at Walmart

2 whole chickens for $12.oo (great deal)
Breyer ice cream is $2.97

Uncle Bens Fast and Fancy rice $1.00
Pastas $1.00
Alymers diced tomatoes$1.00
Campbells ready to serve soups $1.00
Chinese Mandarins 5 lb box $2.97
New York Cheese Cakes $5.97 (can freeze then you always have a quick dessert when friends stop by for coffee or a glass of wine)
3 pack of green peppers $2.97
Tomatoes on the vine 1 1/2 lb bag $1.97
Green onions $.33
Campbells broth $2.o00
Knorr Frozen Entrees 680g. $5.97
Chicken breasts buy one get one free...
Country Grocers
Baron of Beef Roasts buy one get one free...
Pork side spareribs $2.29 per pound
Chicken Thighs $2.59 per pound
Individual Artisan Bread Bowls $.49 (great for chili making on Monday)

Well I am off today to get groceries for my Christmas Tree Tagging Sunday brunch and pick up a couple of final gifts that we ordered and then I am done.....

You have a good day and if you have not started your Christmas Shopping you better get on it cause it will not be long before the shelves will be empty. I think more and more people are organized this year and doing it early and that is a good thing. That way you are not running around like a chicken with your head cut off in December....


Friday, November 19, 2010


Morning Everyone
Well I am back to a day of wrapping gifts and figuring out what I am going to have for breakfast on our Annual Christmas Tree tagging day on Sunday. All the kids come up on Sunday for breakfast brunch and then we head off to a tree farm to tag our Christmas trees. It is a great tradition that we started a few years ago.

For years when my girls were little we used to go to Dan and Marilyn Wades farm in Sooke and the boys would head out with the kids to get the Christmas Trees and us ladies would help Marilyn get lunch ready for when they came back. I know that there are a few of you that look at my blog that will remember this Wade tradition. It was a great time but when the farm got sold we had to go to the Grocery Store or corner parking lot to get our trees.

Since Grumpy and I have been together we started a new tradition for our blended family and it is a day that we all look forward to. Anytime that I can get together with all the kids and have a good cooked meal I absolutley LOVE it.

Those of you that had their Starbucks yesterday good for you. Mine was real good and I enjoyed the company that shared it with me. So in the next couple of days while this Starbucks offer is on and you do not need two drinks how about doing an ACT OF KINDNESS by going in and buying a drink and then telling the client behind you that you will buy him his or her drink with the free one that you would get. After all it is a good time to tell a stranger Merry Christmas and you might just make their day...... Here is the recipe for Fast Food Friday as you should be using some of the ingredients that you had last night but instead of beef you will use chicken...

Easy Chicken Salsa Tortillas

1 1/2 lb boneless, skinless chicken breasts, sliced in strips
2 tsp (10 mL) canola oil
1 pkg Old El Paso* Taco Seasoning
Mix1 jar Old El Paso* Thick N' Chunky Salsa( use what you had leftover from last night)
1 pkg Old El Paso*
Flour Tortillas (8 large)
Shredded lettuce,
Shredded low-fat Cheddar cheese,
Red pepper strips, if desired

In large non-stick skillet, heat oil. Add chicken and cook over medium heat, stirring occasionally, until no longer pink in centre.
Stir in taco seasoning mix and salsa. Cook until hot.
Heat tortillas according to package directions. Spoon chicken mixture onto tortillas. Top with lettuce, cheese and red pepper strips.
PS: Next week will be a week of dinner menus but the week after that is going to be about Christmas baking......new challenge for some of you but this is the time when your are going to use your baking tins that you picked up at the Thrift store or even the dollar store...

Thursday, November 18, 2010


Morning Everyone

Well today is my last play day with my little package. We have had a great time. Lots of giggles and drooling.....Going to do some stocking wrapping this afternoon and then have to take back the package to Mommy and Big Brother and make the family dinner ...

This recipe is quick and easy and on the Mexican style. Sometimes what I do is put this inside a tortilla wrap instead of the rice so what ever works for you "Just do it"


1 lb (500 g) extra lean ground beef

1 envelope of Taco Seasoning Mix

1 1/2 cups (375 mL) water

1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa

1 cup (250 mL) Green Giant* Frozen Niblets* or Peaches & Cream Whole Kernel Corn

1 1/2 cups (375 mL) uncooked instant rice

3/4 cup (75 mL) shredded Mexican cheese or Cheddar cheese

1 cup (250 mL) shredded lettuce

3/4 cup (175 mL) chopped tomato

Sour cream, if desired
In large skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.
Since this is Thrifty Thursday here is my money saving for today...

Starbucks Holiday Drinks: B1G1 FREE
Visit Starbucks on 11/18-11/21 from 2-5 pm to get B1G1 FREE Holiday Drinks.
Holiday Drinks include:Peppermint Mocha

Peppermint White Chocolate

Mocha Peppermint Hot Chocolate

Eggnog Latte

Caramel Brulee Latte

Gingerbread Latte

Caramel Brulee

Frappucino Peppermint

Mocha Frappucino

Okay everyone this is a great way to make bonus points with you partner, surprise them with a Holiday drink....Stop on you way home and order it extra hot then it will be just right when you get home.
Remember it is only from 2-5pm from today til Sunday...
I think when I drop off my package today I might just stop by and pick up a Carmel Brulee Latte for his mommy from his little dude...


Wednesday, November 17, 2010


Morning Everyone
Well today I got to wake up to my grandson Easton . I am just enjoying him playing in his little bouncy chair as his bottle is warming up. This is his first sleepover and we are hoping for a nice day of weather so we can go for a walk in his snuggly. Well should go and give him his bottle so you have a good day as I know that I will for sure...

Chicken Mixture
6 boneless skinless chicken thighs (about 1 1/4 lb)
1/2 cup (125 mL) water
5 cups (1.25 L) Green Giant* Valley Selections* Frozen Cut Broccoli
1/4 cup (50 mL) water
2 tbsp (25 mL) cornstarch
3 cups (750 mL) water
3 cups (750 mL) uncooked instant white or brown rice
2 tbsp (25 mL) grated gingerroot
1 medium sweet onion, cut into thin wedges
1 lb (500 g) frozen sliced peaches, thawed
1/2 cup (125 mL) teriyaki sauce
Spray 3- to 4-quart slow cooker with nonstick cooking spray. Place chicken in cooker; top with gingerroot, onion and thawed peaches. In small bowl, mix teriyaki sauce and 1/2 cup water; pour over chicken mixture.
Cover; cook on Low heat setting 6 to 7 hours.

Stir broccoli into chicken mixture. In small bowl, mix 1/4 cup water and the cornstarch; stir into chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer or until sauce is slightly thickened.

Meanwhile, in 2-quart saucepan, heat 3 cups water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff rice with fork.

Serve chicken mixture over rice.

Not everyone likes peaches but I like some fruit flavor with my meat once in awhile. If you like apples sauce with your pork chops I am sure that you will enjoy this




Monday, November 15, 2010


Morning Everyone
Well today is the day where our grandson gets to come to Granny and Grumpys for his first adventure for a couple of day. Looking forward to it , letting Mommy and Deklan have some quality time of just the two of them .... Today is an easy recipe and after last nights wind storm it will be nice to have a relaxing day.

Impossibly Easy Chicken Pot Pie

1 pkg Green Giant* Frozen Mixed Vegetables (about 2½ cups)

2 cups chopped cooked chicken (or turkey)

1 can 10 oz fl cream of chicken soup

1 cup Bisquick*

mix 1/2 cup milk and 1 egg

Heat oven to 400°F
Stir vegetables, chicken and soup in ungreased 9-inch pie plate or square pan (or a 2 qt casserole).
Stir Bisquick mix, milk and egg until blended. Pour over chicken mixture.
Bake 30-35 minutes or until golden brown.
Now to make it a bit more spicy rather then just blah I add some spices to the dry Bisquick before I mix it with the milk and egg. You might like to try some rosemary and tyme .

Now since this is Tipsy Tuesday my tip for today is one that my Mother told me.....

Over-salted Soup, Stew, or Gravy
If you added too much salt while cooking your food there is no need throw it out. Simply cut a raw potato into medium-sized chunks and toss them into the pot for about 10 minutes. The potatoes will soak up much of the salt. Remove the potato chunks when they start to soften, and your meal will be saved.



Morning Everyone.

Hope you all had a great weekend. Well my Christmas shopping is done , now it is time to wrap.... This is the part that I love the most. We had no wait at the border coming home but did have a one hour wait coming home on the ferry. I am glad that we came home around lunch time cause I am sure that it would of got busier as the day went on..

Here is your weekly menu:

Monday...Bisquick Apple Cranberry Sage Chicken

Tuesday ...Impossibly Easy Chicken Pot Pie

Wednesday...Slow Cooker Gingered Broccoli Chicken

Thursday...Beef Taco Rice Skillet

Friday...Easy Chicken Burritos


2/3 cup grape jelly

2 tbsp butter or margarine

1 large unpeeled red cooking apple, cut into 2-inch chunks

1 medium stalk celery

1/2 cup fresh or frozen (thawed) cranberries

3/4 cupBISQUICK*

1/2 tsp ground sage

3/4 tsp chopped fresh thyme leaves

2 tbsp water

4 boneless, skinless chicken breasts
Heat oven to 350°F

In 1 1/2 -qt saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat
In shallow dish, mix Bisquick* mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick* mixture. Spray large skillet with non-stick cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
Place chicken in ungreased 9X13-inch rectangular baking pan. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut
Now you need to just serve with some steamed fresh vegetables and mashed potatoes....

Friday, November 12, 2010


Morning Everyone

Well I had a great day of shopping yesterday. Got alot accomplished. I am so glad that we came donw on Wednesday apparently there was a 4 hour wait at the border yesterday morning. That would of cut into my shopping time and I would of not been a very happy camper... Today we are heading of to do some more shopping and then Grumpy and I are cooking dinner for our friends tonight and they are inviting some other hot rod friends of theirs that live in Bellingham so it will be nice to see Bruce and Darlene again we have not seen them since the summer....

Dinner is simple tonight I am giving you the recipe to do Lawrys Seasoning Salt Chicken wings. This recipe is one of Grumpys sons favorite. It was given to me by Grumpy's mom and they are so good. You rince off the wings and then put them in a bowl of flour that has been seasoned with the Seasoning Salt and then put on a baking sheet. Once they are on the sheet sprinkle them again with some seasoning salt. . Bake for 15 minutes at 425 and then remove froma s oven and turn them over and season again and bake for another 15 minutes.

Serve them with a Ceasar Salad .

Well you all have a great weekend and get those flyers out tonight and check on the good deals in the flyers..



Thursday, November 11, 2010


Since we are so close to Christmas I thought I would give you some Thrifty suggestions about wrapping. As most of my friends and family know I love to wrap my gifts in an unusal way. When you talk about frugal, for years my girls always gave their friends gifts wrapped in comics. They would sometimes say "Why do we always have to wrap in the Funny Papers from the newspaper". My response would be well we can buy commercial wrap and then that will be a couple of dollars less that we have to spend of presents. They changed their tune pretty quick....My favorite is that if there is tissue paper or wrap that I love I will not let people throw it out I will bring it home and iron it, yes iron it and recycle....

Wrapping Paper:
1. Use pretty magazine pages to wrap small gifts.
2. The comic section of your newspaper also makes nice wrapping paper.
3. Use your children’s artwork, or create your own on plain paper… the large reams of packing paper are great for this, contact anyone who’s in the process of moving!
4. Save used wrapping paper all through the year, just roll them back onto the paper tube and place a small piece of scotch tape on the edge to hold in place. These really work great for small gifts where the previously folded lines won’t even show. If the paper is the wrong theme, you could just turn it over and decorate the plain side yourself.
5. No need to buy expensive ribbons and bows to decorate your packages, if you hunt around you can find the cheap stuff that will be just as pretty!
6. Make your own gift tags by cutting a small piece of matching wrapping paper and folding it in half. Our family has been doing this for years. Write the “To and From” on the inside of the paper and tape it to the wrapped present. This is also great for scraps of paper that are too small to wrap a gift, but too large to toss away.
7. Cut up old Christmas cards make wonderful gift tags too!
8. If you sew, you could also use scrap material to wrap gifts.
9. Or inexpensive tissue paper that you’ve saved from other gifts throughout the year. Then decorate the wrapped gift with little smiley faces, Christmas trees, or even just the words “Merry Christmas!” You could even add some glitter if you have some on hand.
10. Cut narrow strips of the wrapping paper and then use your scissors to curl it just like you would do ribbon and it makes a great bow...


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Wednesday, November 10, 2010


Morning Everyone

Well we are off today to do our Christmas Shopping in the states and then stay with some good friends at Cane Lake in the Skagit Valley. Grumpy told me that he was going to take me on a cruise and I was quite excited and then realized that it was a Gulf Island cruise. That is okay I am going to have a few days of shopping and spending money as well as spending time relaxing by the lake and doing some knitting by a nice warm fire......

We will not be back until Sunday night so you will be on your own for Shopping Saturday. Get those newspapers out and flyers and go at it....

I will post the recipes for today and then Thursday and Friday as postdated posts. Everyone have a good couple of days and maybe start some of your Christmas shopping if you have not already.

Slow Cooker Pork Steaks or Pork Chops

1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 to 6 pork chops, boneless or bone-in
salt and pepper to taste

Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender.

Now on last weeks shopping I had suggested that you buy some Bisquick . If you did, do up a batch of biscuits by just following the recipe on the box and add some grated cheese and chopped green onions and these will taste great with the mushroom gravy .


Tuesday, November 9, 2010


Morning Everyone

Hope all is well. Today is Tipsy Tuesday so my tip for today is about Brown Sugar.When you first buy brown sugar put it in a glass container with a sealed lid and buy yourself a small terra cotta heart you can get at a kitchen store and soak it in water then put it in with the brown sugare. If your brown sugar has already gone hard this is what you can do to soften it up.
There are many ways to soften brown sugar, but this one is a good one because you will probably have the items in your pantry. Put the hard brown sugar in a plastic container and line the top with plastic wrap. Put a wet, (not dripping) paper towel on top and cover. In a day you will be able to use the brown sugar.
Tonights recipe is quick and easy .


2 sticks of butter
1/3 cup honey
1/3 cup lemon juice
3 tsp. hot sauce
1/2 tsp. Kosher salt
24 -28 chicken legs

Melt the butter, honey, and lemon juice together in a saucepan. Remove from heat and stir in the hot sauce and salt. Dip each chicken leg in the butter sauce and place on a foil lined rimmed cookie sheet. Bake at 400 degrees for about an hour.
Baste them several times while they bake.
This recipe was a bit of an experiment. I wanted something that was sweet, yet spicy and I think I succeeded. Everyone has different tastebuds so you might find that you have to add more or less of honey and hot sauce next time.
Serve with coleslaw.....



Monday, November 8, 2010


Morning Everyone

Hope you all had a great weekend. Ours was very productive , got to spend time with friends and family can not get much better then that. This week we are going to cook with a lot of chicken as it was on special at Thriftys.

Monday. Moraccan Chicken
Tuesday. Sweet and Spicy Chicken Legs
Wednesday. Slow Cooker Pork Steaks
Thursday. Chicken Parmasen Bundles
Friday. Chicken Wings

Below is your recipe for Moraccan Chicken. Not sure if you have had any moraccan food before but I find it quite good. You use some spices that you might not have on hand but you can buy them in bulk at some stores and also in small bags if you do not want to buy a whole bottle. But I think you will find that you will like these spices and can add them to other main dishes that you cook down the road.

Moraccan Chicken

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice


Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
I like to serve this over rice. You might want to look into investing into an electric rice cooker they are not very expensive and worth the investment.
Have a good day ....

Sunday, November 7, 2010


Morning Everyone

Well had a great time last night with some wonderful friends. Great dinner Myrna and lots of laughs as we played a game of Mexican Train....Had a sleepover at Pat and Al's and thank you both for that , was nice that we did not have to drive home that late over the Malahat. Staying in Victoria for the day and meeting up for a lunch date at Irish Times and then some window shopping .

So today is the special day that you have a sit down dinner with the family. I am sure that you will enjoy this roast .

Lemon Garlic Pork Roast

3 to 3½ pound boneless pork loin roast

¾ teaspoon lemon zest (grated lemon rind)

½ teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

3 garlic cloves, minced

1 cup chicken broth

Trim excess fat from pork.
Stir rest of the ingredients except the chicken broth together well and rub evenly over the pork.
Place pork in small roasting pan or casserole and add broth to the pan.

Bake at 400° for 30 minutes.
Turn pork over and bake for an additional 35 minutes or until a meat thermometer registers about 160°. Serve and make some gravy with the drippings...
Boil some potatoes and mash then add some milk and butter with salt and pepper. Steam some vegetables and a slice of sourdough bread.

Saturday, November 6, 2010


Morning Everyone....

Well another great day of shopping . Not only time for grocery shopping but need to get started on that Christmas shopping as well. Now that I nearly have all my kids lists in I can get started. I am really enjoying the shopping online as well , you can get some good deals and not have to battle with the people at the malls.
Do not forget to make sure you check your cupboards and freezer before you start your grocery shopping. Only get the stuff that is on your list.

Box of Chicken Breasts $27.99
Case Lot Campbell soups 12 for $5.99
Case Lot Canned Mushrooms 12 for $8.99
Burritos Chimichangas buy 1 get 1 free

Super Store
Breton Crackers $1.97 limit of 2
Uncle Ben;s Rice Fast and Fancy $1.00
Select Brand Pepperoni $2.00
Av0cado's 5 per bag $2.98

Tomatoes on Vine $1.49 per lb
Kraft Shredded Cheeses $5.99
Oreo cookies buy 1 get 1 free
Sunlight dish soap buy 1 get 1 free
Strawberry rhubarb pie $3.99
Sourdough Bread $1.49
Clubhouse Chipotle and Buffalo marinate for chicken wings

Pork Ribs $8.00
Pork Tenderloin $8.00
Baguette bread $1.00
Pyrex glass dishes 14 piece $19.00 (glass dishes are the best for leftovers cause you can heat in microwave and you are able to see what is in them when they are in the fridge.)
Pork Steaks need for a recipe next week
Chicken Wing
Pork Roast

Country Grocer
Sidekicks $.97 limit of 4
Ragu pasta sauce $.97 limit of 4
Ham steaks buy 1 get 1 free
Hunts canned tomatoes $.97
Betty Crocker Bisquit Mix 2 for $5.00 only need to buy one
Europes Best Vegetables $2.97
Knorr Broths $1.97
Planter Peanuts 300g bag for $1.97 (buy 4 need for a recipe for Christmas)

Now this is Appy or date night so if you are staying in to watch a movie or some sports on the TV you should have Nachos... Just put 1/2 of the Nachos on your baking dish for the oven and top with 1/2 cooked ground beef , and 1/2 shredded cheese. Then add the rest of the nachos and top with the rest of the cheese , ground beef, and diced tomatoes..Bake in oven for about 10 minutes til the cheese melts

Guacamole Recipe
4 ripe avocados, peeled and seeded
1 teaspoon ground cumin
1 tomato, seeded and diced
2 serrano chilies, seeded and minced
4 tablespoons fresh lime juice or lemon juice so that the avocado does not go brown
2 cloves garlic, finely chopped
hot pepper sauce (optional)
salt and pepper to taste
Cut avocado into large chunks and mash coarsely in a bowl with a fork.
Add remaining ingredients and blend gently. The guacamole does not have to be absolutely smooth. Leaving a few small chunks is fine and some people prefer it that way.
Taste and adjust the seasoning by adding more pepper sauce if you wish

Make sure the avocados are ripe . Cut the avocado in half and remove the stone if you find it hard to come out put your paring knife in the stone and twist the avocado and it should come right out. Slice the avocado in chunks.

For those of you who do not want to go to this work you can buy a dip already made as well. Don't forget the sour cream and salsa sauce make sure you put that on your grocery list ...

Hope you all have a nice evening , Grumpy and I are off to celebrate another friend of ours who is turning 60.. Wow we are all getting old but as a good friend of ours who is not longer with us would say ''LIVE THE DASH" and that is what I am doing.


Friday, November 5, 2010


Morning Everyone

Well things are great in our house. Got a chance to get outside and dead head all my pots on the decks so now as much as it is not as colourful it is neat and tidy. Quick and easy tonight just going to have Beef Dip from the roast you cooked the other night. Now if you did not cook a roast just go to the deli department of you grocery store and have them shave some of their cooked roast beef so that you can have Beef Dip for supper tonight.

Easy Beef Dip with Fries

You will need to have on hand some hoagie buns, oxo cubes or Bovril by Knorr and some frozen fries. I prefer the sweet pototoe fries but the super seasoned fries are good as well..

When using the Bovril it is a concentrate so you would just put a Tablespoon in your own individual small bowls and add some boiled water from the kettle to make the Aus Jus.

Follow the instructions of the fry package and get them in the oven first. While they are cooking slice up the roast as thin as you can get it . Get the Aus Jus ready and dinner will be served...

Quick and easy both for the cooking and the cleaning up.
Have a safe and good weekend

Thursday, November 4, 2010


Morning Everyone

Had a good day yesterday got some Decluttering done so that I could get my Christmas cupboards organized for storing everyones Christmas gifts. It is the stockings that take up all the space and Grumpy and I have a new Grandson to buy for this year so I had to make more room.

So today we are going to cook a soup that is like a meal.

Gramma Ferrie's Italian Hamburger Soup

(do not need to add cabbage but it is good)

1 lb. ground beef
1 c. chopped onion
1 lg. can tomatoes (with Italian spices )
1 c. chopped cabbage
1 c. cubed raw potatoes
1 c. sliced raw carrots
3/4 c. sliced celery
1/4 c. chopped green pepper
1 1/2 qt. water
1/4 c. uncooked rice or 3/4 cup of pasta
2 tsp. salt
1/4 tsp. pepper

I have made this easier by using Italian spice canned Tomatoes but we used to make it with our own canned tomatoes and then add your basil, thyme and oregano
Grated Parmesan cheese to serve when done.
In a large kettle, saute ground beef and onions until meat is brown; drain fat. Add tomatoes, cabbage, potatoes, carrots, celery, and green pepper. Bring to a boil. Add water, rice or pasta and spices. Cover and simmer for 1 hour. Serve sprinkled with grated cheese.
Freeze what is leftover or it is good for lunch the next day.
If you need to buy any of the ingredients pick up some hoagie buns so that you can toast with Cheese under the broiler and then you have some for Beef Dip tomorrow night.

In the next couple of weeks I am going to give you a recipe on how to cook Peanut Clusters in your crock pot they are so good. They are a great gift to give someone over the Christmas holidays . So often you are invited over to someone home for a couple of drinks or just a social conversation and would like to take small hostess gift. Most people will take a bottle of wine but with the laws getting so much stiffer with the drinking I would like to suggest FOOD. Like I have said before everyone loves food. So what you need to do is go into your favorite Thrift Store and look for some nice Christmas tins . They are starting to get out in the stores now and if you do not have a favorite Thrift store you need to find one real quick cause down the road there will be some ideas coming your way on the entertaining where you will need to get stuff from the second hand stores. Now I think between my girlfriend Pat and I we know all of them from Nanaimo down so if you would like to know the best one for kitchen and cooking stuff in your area just drop me a note as long as it is on Vancouver Island...Talk to you tomorrow and enjoy your weekend.



Wednesday, November 3, 2010


Morning Everyone

If you did your homework last night you should have your crock pot on low and when you get home walk in to the smell of what a great job you have done. I just wanted to mention to you if you have a sous chef (that would be your partner in crime in the kitchen) you need to make sure you give her credit for helping you cut the vegetables , set the table and just helping out in general. Hope you enjoy this crock pot recipe as it is one of my favorites.

Balsamic and Onion Pot Roast in the Crockpot

3-4 pound boneless chuck roast(you can use a cheaper cut of meat cause you are slow cooking1-2 T steak rub
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly slice
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. you might puree the tomatoes if you like.)
Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.
While roast browns put 1 cup beef stock in a saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze( means getting the good stuff off the bottom of the pan that you browned the roast in) with 1/4 cup water and add to sauce mixture.

(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner cause it takes a while to get the crockery pot to warm up. Just refrigerate all the ingredients in a large bowl. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.)
Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skim fat off of top . Then you cook down liquid by about 1/3, in a saucepan and serve sauce with meat and onions.
Note: You can put potatoes around the sides as well and when you take the roast out to sit covered in foil before you cut it you can remove the potatoes and sprinkle some seasoning salt on them and put them under the broiler to brown up. A frozen vegetable will also be quick and easy to do as well if you feel that you would like to have a vegetable.
Remember once you have finished your meal put the left over roast in a the fridge as we are going to slice it up on Thursday for Baron of Beef night....

Tuesday, November 2, 2010


Morning Everyone

Well today is Tipy Tuesday so I have been thinking of all the tips that I can give you and I have come up with this one for today. Hoping that you have tried some of the recipes on my previous postings and if you have you will notice that I do like to use the oven alot. So my tip is going to be about the oven. When you know that it is a night to cook in the oven the first thing you do after you take off your shoes and coat is go and turn the oven on to the temperature for the meal that you are going to cook. The reason being for that is when you get into the kitchen and start getting the food ready for dinner you have all the prepartion done and then you have to wait for the oven to heat up. If you have the oven preheated then you prepare the dinner put it in the oven go and get cleaned up and before you know it supper is ready. Now that is becoming a good organized cook....

So todays recipe is :

Salisbury Steak

This is the classic salisbury steak made fancy but easy. My Mom used to make this cause it was fast and easy and my brother and I really enjoyed it . My brother Jim and I had chores growing up and one of them was to get supper ready. Our father died when we were very very young so helping out around the house was a must. So I have taken an old favorite and added a few things to makes it fun and more flavorful.


1 ½ lbs ground beef
1 pkg onion soup mix
1 egg beaten
¼ cup bread crumbs

Now these ingredients above are if you want to make your own hamburger patties. But on my grocery list on Saturday there were Salisbury steaks premade on sale so you can use those or make your own.

2 pkgs of brown gravy mix
Mushrooms and onions sliced in rings(optional but good)

Potato Filling
2 servings of instant mashed potatoes(Or make you own)
2tbs bacon crumbles
Dash of parsley
Dash of garlic salt
Dash of chives (green onions)
1 Clove of minced garlic

Preheat oven to 350 degrees
1. Prepare potatoes as directed on package except while boiling the water add the bacon, parsley, garlic salt, and chives.
2. Once it’s boiling add the flakes and milk, stir together, remove from heat and set aside.
3. In large mixing bowl combine beef, onion soup mix, egg, and breadcrumbs and mix until well blended.( or prepared patties)
4. Separate meat into 4 sections (each one will make one stacker)
5. Now separate each section in two and make two round patties
6. Fill the middle of one patty with ¼ of potato mixture and then top with second patty and pinch the sides together so that the potatoes are not visible (making one large round filled patty)
7. Repeat this on remaining 3 sections of meat making four stackers total
8. Prepare brown gravy as directed on package and set aside.
9. In frying pan brown each stacker turning carefully to keep them intact. About 3 minutes on each side
10. Layer half of the gravy on bottom of baking dish and them place the stackers in baking dish carefully about an inch apart
11. Drizzle gravy over each stacker so that it covers the top and drizzles over the sides
12. Bake uncovered for 25 minutes
13. Remove from oven
14. Garnish with sauteed mushrooms and onions (Optional) and then drizzle gravy over each stacker and serve.

These also freeze well .

Hoping you are now getting some premade food in your freezer for those nights where your time is short . The best thing is that when you have them in the freezer and you know you are short of time you will not be tempted to stop and pick up something at the fast food places cause you can take it out that morning let it defrost in your fridge and then you are ready to put in the microwave when you get home.
I have posted what you need to do tonight to have your supper ready for tomorrow night.
Homework for Slow Cooker Wednesday
Balsamic and Onion Pot Roast in the Crockpot

3-4 pound boneless chuck roast(you can use a cheaper cut of meat cause you are slow cooking
1-2 T steak rub
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced1
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. you might puree the tomatoes if you like.)
Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.While roast browns put 1 cup beef stock in a saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze( means getting the good stuff off the bottom of the pan that you browned the roast in) with 1/4 cup water and add to sauce mixture.
(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner cause it takes a while to get the crockery pot to warm up. Just refrigerate all the ingredients in a large bowl. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)