Thursday, March 31, 2011


Last day to get your recipe to me for the Giveaway...Here is hoping that the ideas I gave you yesterday for kids lunches was a help.. Today we are going to do lunches that you can take to your workplace....Just doing that is thrifty in itself but I will still give you an idea at the end of the posting...


1. Tomato and White Bean Salad

Beans are a great source of protein, and when you get them from a can, they’re a snap to prepare. I mix white beans with halved cherry tomatoes, dried basil, salt, pepper, and a little olive oil the night before and leave it on the counter in a Tupperware container (refrigeration alters the flavor of tomatoes). Leaving the mixture out overnight allows the flavors to meld, and by lunchtime, this simple combo is quite tasty. The tomatoes release their juices and mix with the olive oil, and a nice roll to sop up the liquid makes this a good meal.

2. Chicken Salad with Cranberries

Tuna salad is a little smelly for the workplace, but whenever you roast a whole chicken, you reserve some breast meat for chicken salad. You toss shredded chicken and craisins with my homemade vinaigrette: two parts olive oil to one part cider vinegar and one part Dijon mustard, seasoned simply with salt and pepper. The vinaigrette keeps the chicken moist.You can add some lettuce to bulk this up, but it should be carried in a separate container and added at the last minute. Otherwise, the vinaigrette will cook the lettuce and leave it soggy.

3. Roasted Potatoes with Peppers

The idea for this meal came from the typical Italian combination of fried peppers and onions. Instead of frying, I roast slices of red pepper, rounds of red onion, and quartered new potatoes with olive oil, salt, pepper, and a little cayenne. This dish is good hot, but it still tastes great cold.
To bulk it up, you can sometimes add some white beans, but it’s also fine on its own.

4. Greek-Inspired Chickpea Salad

Yet another recipe using canned beans, but this one also lets you clean out the refrigerator. You take canned chickpeas and toss in whatever veggies you have lying around: red and green peppers, tomatoes, cucumbers…anything goes. You can even finish off a
jar of roasted red peppers, olives, or marinated artichokes.
Add a little bit of feta or goat cheese and some oregano, mint, salt, and pepper. Dress the salad simply with olive oil and red-wine vinegar. Once again, if you want to add lettuce to this meal, you should do it at work as opposed to the day before. And if you add tomatoes, remember to store the salad on the counter and not in the fridge!

5. Yummy Coleslaw

4 cups of coleslaw
1/2 cup of coleslaw dressing (depends on how creamy you want the salad).
2 cups cauliflower florets
2 cups broccoli florets
1 cup sliced fresh cremini mushrooms
1 cup pitted Kalamata olives
1/2 cup green olives
1 pint grape tomatoes
1 cup Italian or Greek salad dressing
1 cup crumbled feta cheese
1/2 cup pine nuts

In large glass bowl, combine all ingredients except pine nuts, cover and refrigerate 4-6 hours to blend flavors. Sprinkle with nuts just before serving. This makes lots so you can have some for a couple of day or serve as a side with dinner another night.

This is both a tip and a way to save money..Instead of buying expensive shaving foam you can use baby oil . I think it works much better, you can see if you have got all the hairs on your legs and what not and leaves them lovely and smooth.

Well off to finish my tea and listen to those wonderful birds chirping outside this morning..

Wednesday, March 30, 2011



Since we are having a lunch week it is hard to really do a Crockpot Recipe so what I am going to post today are things that you can cook and eat cold for lunches.. Allot of this stuff you can freeze as well ..This is will give the kids a variety of what to choose so get your copy and paste buttons going and put these recipes in your new folder LUNCH'S.. Oh did I forget to tell you to start a lunch folder , well the suggestion has now been made..

1. Make a batch of your homemade waffles or you can always buy the toasted ones and toast them up and packed individually in the freezer .. Then when the kids pack their lunch all they have to do is put some peanut butter , jam , or even cheese whiz in a container to spread on the waffle
2. Toast English muffins then put each 1/2 face up on a cookie sheet and add some pizza sauce , grated mozzarella and pepperoni or even ham and bake at 350 degrees for about 10 minutes.. now if your kids are at home for lunch serve it hot if not, let them cool then freeze them and they are ready for their lunch kits.

3. Take some individual silicone cupcake liners and use them to put a mixed up batch of your baking powder biscuits mix and pour it in 1/2 way up the liner and bake for 1/2 of the time on the instructions ..Once they have baked for the allotted 1/2 time add some ground beef that has been browned with taco seasonings and grated cheese and bake the rest of the time... Again once they have cooled remove them from the liner and  freeze them in a paper cupcake liner. I like to transfer them from the silicone liner cause if you cook in the paper liners they get greasy.

4.This one is quick and easy just take two tortilla shells and put one on the bottom of your round lightly greased (spray is good) fry pan and then top with cold cooked chicken, and cheese or what every you have from left overs and then top it with the other tortilla shell.. Now a little tip is to take a piece of tin foil on the top of the quesidla then place a pie plate (or dinner plate those who do not bake) on top it helps it cook faster and gives it pressure for the bottom to brown.. will only take a couple of minutes then flip and do the other side.. Once it has cooled cut in triangles with a pizza cutter and voila you have wedges to freeze .. Put in a little container of salsa , sour cream and even guacamole..(I love Guacamole). You can always bake at 350 degrees for 15 minutes if you do not want to fry..

5. Good old tater tots.. On an evening when you are sitting at home reading my blog you can put in some frozen tater tots and cook them up ..then freeze for the lunches.. Just put in some ketchup in a small container and you know I think the sky is the limit as to what you want to use for a dipping sauce...

6.Then there is always fish sticks... I remember as a kid my parents used to fish a lot and we used to have salmon fish and chips and then my mom would cut them in strips and we would have them for lunch the next day cold.. My daughter Andrea's fiance is English and they have cold french fry sandwich's quite a bit...

7. Now take the one thing that all kids like and that is hotdogs... Take  some boiled wieners and once cooled, cut them  length wise but not all the way through and fill with a trip of Cheddar Cheese and 1/2 teaspoon of crumbled cooked bacon and then wrap the dog in Pillsbury Crescent roll dough and bake according to instructions. You know hot dog buns make a great sandwich with whatever as well..You do not have to always use bread.

8. When you are buying your crescent roll dough also pick up some pizza dough and roll it our and then cut them into small round circles then take those circles and roll them around some smokies or those small cocktail sausages and bake them in the oven..Freeze them up and then in the lunch box add a container of mustard and they have pig in the blankets. Don't forget to take an egg and beat it up in a small bowl and use your pastry brush and wipe the top of the dough to give them that golden look and also put a bit of the folded edge to help seal the pastry.. this is called washing the dough.. Put the seam side down when baking.

9.Cut boneless skinless chicken into 1" strips and go and get some shake and bake or make your own with bread crumbs that you have spiced up and wash off the strips with water and then shake the water off and add to a pouch of crumbs  and then place on tin foil that you have in your 13 x 9 pan and bake for 10- 15 minutes at 400 degrees... Freeze as well then when the kids pack their lunch they can have some dipping sauce of sweet and sour , teriayki or what ever extra ones that you have in the fridge from you fast food restaurants.. Do not forget to ask for an extra one when you do go out for lunch and then have a container in the fridge where you store them all and it is easy for the kids to grab whatever one they fancy for their lunches that day.

Well I could go on and on but I think you get the idea. Lunches are really not difficult it is educating your kids to make their own lunch .. All they need is for the stuff to be in the cupboards or fridge for them to choose.. Now parents your education is to take the 10 -15 minutes that it takes to put this stuff together ... I figure that for every show that you watch on TV has at least that amount of time if not more in commercials for you to go and get this stuff ready for them... Oh I forgot you all have PVR's well it is your choice then...

Oh before I forget.. do not forget the MONTHLY GIVEAWAY. So far I only have 1 recipe so that person could be an automatic winner.. You have today and tomorrow to send me a recipe that I could use on my blog.. just either email it to me, facebook it to me as a message or you can add it on the comment box of my blog.. Your chose.. You snooze you looze...

Tuesday, March 29, 2011


Well another day of lunch ideas. I know we have all had kids that are picky eaters at least picky by our standards... I would like to say that kids should be packing their own lunches , they know what they would like to eat here are a few tips to get them started.. Just like you should be meal planning so should they.. so lets get them planning.
1. Planning
Have your children create a weekly menu of lunches that include each of:
• fruits and vegetables
• dairy
• protein
• whole-grain foods
The combinations your kids come up with may sound weird and wacky to you, but variety will keep lunches out of the garbage bin.
2. Shop 'til you drop(this is so me)
Make  kids grocery shop and stock up on every one's favourite fruits and veggies. Cut veggies into sticks and store in containers in the fridge for easy access. Sooner or later, your wee ones will pack some carrot sticks or apple slices just because they're there.Invest in an insulated bag to keep cold food cold
 3.Cooks rule!
Make sure you are on hand to supervise but don't take over! Remember to let your kids make the decisions and then give them a PROUD PROUD PROUD for doing a good job
Leftovers are not off limits.LET kids  utilize last night's dinner into their own creations.  Roast chicken might become mini chicken salad pitas, or steak could turn into tortilla beef wraps cut into rounds. This again is where cookie cutters come in handy
4. Miniature world(if you have never been there you should check it out)
Think small and smaller. Kids love little packages because they are just their size, so offer small reusable containers to pack fruits, veggies and dips.  Let kids cut sandwiches into fun shapes with cookie cutters, or slice them into finger-size portions Bitesize fruits, berries or grapes are ideal for little fingers, and kids can easily cut up apples or bananas into smaller pieces.
5. Dippity doo-da (not the hair kind)Who can say no to dips? Offer a selection of vegetables or fruits, and let your children choose a few to eat with a bit of yogurt, hummus, spinach or guacammole dip..good time to be introducing them to different spices and flavours.Can't forget the crunch factor. Encourage salad lovers to pack lettuce, sliced cucumbers and tomatoes – even hard-boiled eggs – with a container of their favourite salad dressing.
6. Get packing the night beforeThe morning rush can present a time-management nightmare. Get kids to pack as much of their lunches as they can the night before, allowing for one last-minute item, to avoid morning meltdowns..Not just the kids but the parents too.. You do not want to send you child off to school getting angry at them cause you are all late.

Today you are going to get a few tips cause it all pertains to what I have just been talking about...
1. Most of you will have a crisper in the bottom of your fridge I used to put the kids groceries that they use for lunches in that.. It is all in one place and easy for them to get at.. Put their lunch container in the cupboard right beside the fridge as well as their snacks that they are going to put in the bag.. Remember we want to make this as easy as possible for them the easier for them the easier on you..

2. Freeze their juice boxes as this will keep their lunch cold.. and will be ready to drink once recess comes along

3.Let the kids use their own little shopping container whether it be a child's cart , or a small basket even if you have to take your own in case the stores do not have Shopper in Training baskets .. No different then when you take your recycle bags for grocery shopping give them a small little hand held basket for them to put their stuff in.. If it was me I would be giving them the money to let them pay for their own groceries as well.. If you find that kids are bored when you take them shopping give them the calculator and let them add up what they are buying..

4.I love this tip... so often we give the kids little things to put in their lunch and we just keep buying ziploc bags for them... May I suggest that you just buy one square container like the ones that you put a sandwich in and put in some cupcake liners and that way they can put in some raisins, grapes, granola etc etc etc...i am not a huge fan of snack bags or sandwich bags I think they make food soggy.. I like the plastic containers and it is environmentally friendly..

5.Now my favorite tip of all is the night before tip ( that would not be the night before Christmas) but it is to be organized. by using the crisper on the bottom of your fridge it will make it easier for the kids to grab their lunch... but the best one is the night before you go to bed put the cereal bowls, the box of cereal and the spoons on the kitchen table... that way if you are still getting ready everything other then the milk is there for the kids to get to the table and have a bowl of cereal before they head off to school.. I know it is cheaper to buy milk in a jug but put their cereal milk in another smaller container so that they can manage it to pour onto their cereal..(Livi this is okay it does not make your house messy )


Monday, March 28, 2011


Morning Everyone
Well this week is going to be about doing lunchs , now the kids are back to school and you need to start to pack a lunch so that money can be saved.... Summer is coming and we want extra cash so we can enjoy all the activites that the hot weather brings... I am not going to list today a menu for lunchs just give you different ideas to spice up your lunch and the kids lunchs.. So here it goes..

Think “out of the box” for sandwiches for the kids.
Try cut out bread with fun cookie cutters, bagels, tortilla wraps, crackers, pancakes or crepes. This changes things up. I used to pack my girls peanut butter on a pancake and then cut them into triangles and I think it was a hit..It never came back in the lunch bag so I think that was a good thing..

Munchy Wraps 
Spread smooth peanut butter over unflavored tortilla wraps and add celery sticks. Roll them up and cover in glad wrap nice and tight. Not sure if your kids like Nutella but another nice wrap is with sliced up apples and Nutella , make sure the wrap is unflavored...
Now a lunch for you could be Pitas.. I love these ones

Needa a Pita.
1.Pita Bread ( or Pita Pocket)
2. Leftover chicken
3. Cheese (Generally Mexican shredded)
4. Salsa
5. Guacamole

Then once you have all ingredients fold the Pita bread (unless you have the pocket) and insert all ingredients. Put it in a plastic box (NOT plastic baggy, sandwich will get mushy) and insert a COOL-PAK into the lunch box.Tip for cool pak is to freeze a small kids juice box great for kids lunch box as well)
Consider  a fruit filling in your Pita such as a mashed banana with a couple of pineapple slices. (Mix a little honey and lemon juice in with the banana and pat the pineapple slices with a paper towel before putting inside a pita )

Sunday, March 27, 2011


Yesterday was a great time yesteday watching our grandson try to skate..His Grumpy went on the ice with him to teach him how to march on his skates... I will not be long and he will be doing it all on his own... That is Deklan not Grumpy ,he has a ways yet. LOL..Today we are off to Victoria again hotrod driving this weekend roads are to wet..All last week I found it so hard to put socks and runners on when I have been wearing flip flops for the last couple of week , so I have decided to do a craft to decorate flip flops.. I found that Flip flops have become the inexpensive summer sandal for every age group. They are easy to find in almost every color. They are usually simply made without much design to them. In fact, they beg for decorations. Here are some ideas to help you adorn each pair of your flip flops differently. Just remember the sky is the limit.

 3C'S CRAFT    

Rags to Ribbon

Ribbon and fabric are easy to use on flip flops. Cut or rip ½-inch strips of fabric 2 to 3 inches in length. Use the same or different patterns. Tie a fabric strip over the strap, starting at the left side, with a double knot. The tails of the knot should face upward. Keep knotting fabric strips until you reach the center thong. Skip over the thong and start again on the other side, finishing at the right side of the flip flop. .
A simple option, using patterned ribbon, is to cut two pieces the length of the straps and glue them on. Make a bow out of a separate piece of ribbon and glue it on top of the center thong. You can also wrap the ribbon around the straps, starting at one end and working your way to the other end, gluing as you go.
Add On
Use your hot glue gun to add items to your flip flops. Gluing silk flowers to the top of the thong is classic, but you can glue them along the straps as well. Try fancy buttons, rhinestones, sequins, glitter, feathers, trinkets or beads. When using beads, it's easier to string them first and then glue them to the straps.

Have to go and finish watching the Amazing Race

Saturday, March 26, 2011


Well got lots done yesterday.. Cleaned my drawers , finished my sock monkey and paid some bills... Today I am posting an Easter Treat.. My cousin's daughter Leanne had posted on her facebook a picture of some Easter treats that she was making so I asked her for the recipe and I think it will be a great treat for the adult kids that come to your place on Easter... Put this in a cellophane goodie bag and voila how easy was that.. Thank you Leanne.We are off to Victoria today
Green grapes $1.39 lb
Donelli thin crust pizza $2.99
Ambrosia apples $.99 lb
Avocados 2 for $3.00Broccoli bunches $.99 lb
Coleslaw2 for $3.00
Green Beans $1.29 lb
Box of Chicken Breasts $26.99
Kelloggs Cereals $1.99
Campbells soups $.69
Europes Best Fruits $3.99
Sponge Paper Towels $4.99 6 roll
Kraft TexMex cheese $4.99
12 pack of kraft dinner buy 1 get 1 free
Cheez whiz $4.99
Activia danone yogourt $4.99
Astro yogourt $4.99
Cucumber $.99
Stawberries $4.49
Grapes $1.47 lb
Beef Strip Loin Steaks 3 pack $10.00
Royale 16 double rolls $6.48
Celery $.97 bunck
Hothouse Tomatoes $1.27 lb
Rotisserie Chicken $7.00
Squash $.77 lb
Mini Carrots 1 lb bag $1.00
Nutrigrain bars $2.00
Thinsations $2.27
Philaelphia cream cheese $2.47
|Ziploce Freezer or storage bags $2.68
Sunlight dish soap $2.00
Great Value Pudding Cups $1.00
Great Value Fruit Cups $2.00
Colgate Toothpaste 85ml $1.27
Olay Bodywash $4.00

Rolo Pretzel
Treat Recipe

Ingredients:Rolo chocolate candies
Mini pretzels or Waffle pretzels
Nuts (pecans/almonds/cashews) or Candies (M&Ms/Smarties) or
Easter Eggs

Directions:Preheat your oven to 350
1. Place pretzels on baking sheet. Top with an unwrapped Rolo.
2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
3. Remove from oven, place on cooling rack and immediately squish the Rolo with a nut or candy. Watch the caramel oooze out.
IMPORTANT: Eat as many as you can while they are still warm and beat the rush.

Now Rolo is a chocolate bar with Carmel in the middle......

I wanted to post this cute Easter Bunny Cake..all of you who love to bake cakes and decorate this is for you... The picture in my head is the look on little ones faces when they see this cake at the the Easter dinner that you will all be cooking

Well have a good Saturday... Remember next week is going to be ideas for lunchs for both the young and the old.

Friday, March 25, 2011


Well I want to congratulate Danielle Porteous on become Mrs Root yesterday....She is the daughter of one of Grumpy's oldest friends..or that would be longtime friend that sounds better.. Today is a clean out drawers day .. I found from when I went away on holidays and packed my cosmetic bag that that was really all I ever needed.. So today I am going to go through my bathroom drawers and do some decluttering , well actually tossing out of STUFF I never use.  We are hoping for a bit of nice weather this weekend so we can take the hotrod out for a spin and tomorrow morning we are going to watch our grandson go skating.. Going to grab a Timmy's, for those of you who live in USA that is Tim Hortons .. a coffee shop... 

1 pound  boneless, skinless chicken breasts
2   egg whites
1 tablespoon  honey
3 cups |Corn Flakes (crushed to 1 1/2 cups)
1 1/2 teaspoons  jerk seasoning
1/2 cup  fat-free honey-mustard salad dressing
1 teaspoon  grated lime peel
2   mangoes, seeded, peeled and sliced
1. Trim fat from chicken. Cut each chicken piece lengthwise into 3/4-inch-wide strips. In shallow dish whisk together egg whites and honey. In another shallow dish combine cereal and jerk seasoning.
2. Dip chicken pieces in egg mixture. Roll in cereal mixture. Place in single layer on ungreased baking sheet.
3. Bake at 450 degrees F for 11 to 13 minutes or until tender and no longer pink. In small bowl stir together salad dressing and lime peel. Now these are chicken fingers with pazzas..

I want to say to all of you heading over to the Bon Jovi Concert in Vancouver I am so Jealous.. That is two concerts I have missed over there that  are on my bucket list . One is Bon Jovi and one was Eric Clapton.. Well I still have lots of time ...

Thursday, March 24, 2011


Well I got my pots done yesterday and they look great... Now I am going to get some plants this weekend and they will look even better..I have decided to downsize the amount of pots that I have on my decks.. Hoping my kids might like some of them and they would even be planted ... Now that is what I call a Giveaway...


1 cup Corn Flake Crumbs
1 1/2 teaspoons grated orange peel
1 egg white, slightly beaten
1 tablespoon water
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total)
3 tablespoons all-purpose flour
1 tablespoon vegetable oil, divided
3/4 cup orange juice
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon butter or margarine, softened
1 1/2 teaspoons cornstarch
1/4 cup sliced green onions
2 cups hot cooked brown rice
1 medium orange, halved and thinly sliced

On wax paper combine  Corn Flake Crumbs and orange peel. Set aside. In shallow dish combine egg white and water. Set aside.
Place each chicken piece between two pieces of plastic wrap. Use flat side of meat mallet to lightly pound until 3/8-inch thick. You can use your rolling pin if you do not have a mallet.  Dip chicken pieces in flour. Shake off excess. Dip in egg white mixture and press in crumb mixture, coating both sides.
In very large skillet (12 inch) cook chicken pieces in 2 teaspoons of the oil over medium heat for 3 minutes or until golden brown. Turn. Add remaining 1 teaspoon oil to skillet. Cook about 2 minutes more or until done. Remove from skillet. Loosely cover with foil to keep warm.

Use paper towel to carefully wipe crumbs from skillet. Add orange juice, wine and mustard to skillet. Bring to boiling. Boil, uncovered about 4 minutes or until reduced to 3/4 cup. Meanwhile, stir together butter and cornstarch. Add to orange juice mixture, stirring until smooth. Cook over medium heat until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in onions.

Serve chicken over brown rice. Top with orange slices. Spoon orange sauce over all.

Gas prices are going up....everyone go out and get a Co-op Card. Just think about how much gas you spend a year .. you will get a rebate each year...Make sure you said someone told you to sign up and they will get a $10.00 credit added to their rebate...

This weekend we are going to go and watch our |Grandson go skating.. Deklan is 3 1/2 and has loved skating now for quite sometime.. His idea of skating and playing hockey is in  his family room with all his hockey gear and his skates which are his socks.. So this is quite different being on ice with real skates..

Wednesday, March 23, 2011


I love the sound of spring.. We have so many birds up here and listening to them chirp this morning is a wonderful thing... Yesterday I cleaned my home from top to bottom ,was pretty exhausted by the time supper rolled around but I must say it sure looked good.. Poor house has been neglected the last couple of months .. So what to do today, I am going to do the decks out the back and get my pots ready for some plants..Our local market opened last Saturday so I might just have to check it out this Saturday and see if they have any of their bedding plants out yet..


1 pound mild or hot Italian sausage
3/4 pound lean ground beef
1 cup chopped onion
2 cloves garlic, minced
3 cups  Rice Krispies
2 cans (14 1/2 oz. each) no-added-salt diced tomatoes
2 cans (8 oz. each) no-added-salt tomato sauce
1 can (4 oz.) sliced mushrooms, drained
1 tablespoon dried Italian seasoning
1/4 teaspoon pepper

1. In large skillet cook sausage until brown. Drain off fat. Place sausage in 4-to 5-quart crockery cooker.
2. In same skillet cook ground beef, onion and garlic until beef is brown and onion is tender. Drain off fat. Add ground beef mixture to sausage in crockery cooker. Stir in  RICE KRISPIES cereal, undrained tomatoes, tomato sauce, mushrooms, Italian seasoning, and pepper. Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours.
3. Stir meat mixture. Serve over hot cooked spaghetti.

You will find that there is alot of sauce left over depending on how many you are cooking for so you can freeze  what is leftover  . Spoon  your family portions of the spaghetti sauce into freezer containers. Cover. Freeze for up to 3 months. Before serving, place one portion of the spaghetti sauce into a microwave-safe container. Microwave, loosely covered, on 50% power (medium) for 5 minutes. Stir sauce, breaking up any frozen chunks. Microwave, loosely covered, on 100% power (high) for 3 to 5 minutes more or until heated through, stirring every minute. Serve over your cooked pasta.(Remember you could have frozen cooked pasta in your freezer!!!)
Heading into town to do a few errands and a STARBUCKS coffee before I get to the back yard .. and once that is done I will be ready with a clean house and groomed back yard for a busy next couple of months..

Tuesday, March 22, 2011


Well first day back to the grind was not bad.. Today I have a meeting with a couple of new potential clients and get my orders organized for April and then it will be busy busy busy for me for the next couple of months.. Already starting to pack my suitcase for our June trip down to the LA Roadster Show...I love Salmon and I must say this is one of my favorite ways to do it, it seems to take the fishy taste away ...Of course my absolute favorite  is smoked or done with brown sugar and butter...mmmm


1/2 cup  Corn Flakes cereal (1/3 cup coarsely crushed)
1/4 cup  chopped almonds
1/4 cup  butter, softened
1/4 cup  snipped fresh basil leaves
2 tablespoons  grated Parmesan cheese
1 teaspoon  grated lemon peel
2 cloves  garlic, minced
1/4 teaspoon  pepper
4   salmon fillets, skinned (about 6 oz. each)
  Steamed spinach (optional)

1. Coarsely crush CORN FLAKES cereal. In a small bowl combine nuts, butter, basil, Parmesan, lemon peel, garlic, and pepper; stir in cereal. Rinse fish; pat dry. Measure thickness of fish. Place fish on the greased rack of a broiler pan. Spoon cereal mixture on top of fillets; pat gently to spread.
2. Bake at 400 degrees F for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork. Serve each piece of fish over steamed spinach (if desired). I like to serve it over cabbage coleslaw..
I know this is not Crockpot Wednesday but I wanted to let you know some easy ways to adapt you regular recipes for the Slow Cooker or Crockpot 
  • Amount of Liquid: When adapting recipes, reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes).
  • Amount of Seasoning: Reduce amount of seasoning in proportion with reduced amount of liquid. Use whole or leaf herbs and spices rather than crushed or ground forms.
    I find that I like to add spices the last 1/2 hour of cooking so they do not go bitter
  • Dairy products: Sour cream, milk or cream tends to break down during long cooking processes. Add them during the last 30 minutes of cooking. In come cases, you can add condensed soup or evaporated milk in place of milk when using the slow cooker for several hours.
  • Meat: Less tender, cheaper cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat before slow cooking if desired. Browning meats is not required but is worthwhile if you have the time.
  • Rice and Pasta: When rice and pasta are cooked for long periods of time they become starchy and pasty. To prevent this from happening, cook rice or pasta on the stove and add them to the slow cooker a few minutes before serving.Soups:Add all ingredients except water or broth to pot; add only enough liquid to cover ingredients.
  • Thickening Juices for Gravies and Sauces: To thicken juices for gravies and sauces after cooking, mix 2 to 4 tablespoons cornstarch or flour and ¼ cup cold water. Pour mixture into dish. Bring to a boil at HI. Solid foods may be removed first if desired.
  • Vegetables: Make sure vegetables are cut into pieces that are similar in size and shape. Vegetables that cook quickly (such as peas, spinach) should be added during the last 20 or 30 minutes of the cooking process.

Monday, March 21, 2011


Monday morning blues.. No sun to wake up to this morning just the usual gray skies and mist in the air.. But I must say it is nice to be home just got to get back into my routine ...


MONDAY  Tuscan Tomato Pasta   
TUESDAY  Salmon with Flakes and Almond Topping 
WEDNESDAY  Slow Cooker Spaghetti Sauce
THURSDAY   Orange Chicken Picatta
FRIDAY   Jamacian Chicken Fingers with Honey


1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or vegetable oil
1 cup sliced fresh mushrooms
1 can (28 oz) whole tomatoes, cut up
1/2 cup shredded carrot
2 tablespoons red wine vinegar
1 tablespoon dried basil leaves
1 cup cooked chicken
8 ounces spaghetti or fettuccine
2 tablespoons shaved Parmesan cheese

In large saucepan cook onion and garlic in hot oil until tender. Add mushrooms. Cook and stir for 1 to 2 minutes or until tender.

Stir in undrained tomatoes, carrot, vinegar and basil. Bring to boil. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired thickness. Stir in cooked chicken. Cook and stir for 1 to 2 minutes or until heated through.

Meanwhile, cook pasta according to package directions. I always cook my pasta for 8 minutes in pre boiled water. Drain. Toss tomato mixture with pasta. Sprinkle with cheese.
If I feel like having my pasta baked I put cooked mixture in a Ramekin and put in the oven for 10 minutes at 375 degrees..

I was going to do lunchs this week and then realized that it is spring break.. So next week I will give you some ideas for sure.. Also Kelly I have not forgot about the Tai Recipes I am searching them out and going to try a couple this week and then I will post them for next week.. I am sure there are a few of my viewers that like Tai .. I also wanted to mention to you that I have not had one recipe sent to me this month to try so there might not be a Giveaway this month or there could only be one of you that sends me a recipe and you will be an automatic winner....Good Luck

Sunday, March 20, 2011


Just a relaxing day today.. Watched the Nascar race, did laundry and went and got groceries.. Grumpy is cooking a nice roast beef dinner so we are having a real Sit Down Sunday Dinner... Tomorrow I am back at work and back to blogging to what you are all used to ... As much as I miss Phoenix it is nice to be home and sleeping in my own bed...

3C'S Craft

Easter Table PlaceCards
I love this little guy... All you would have to do is buy some of those plastic easter eggs form the $ Store and then buy some pink and white felt as well as some spring themed ribbon.. Cut the ears out of white then some smaller ones in pink and clue them together then attach to the back of the egg.
Cut some felt for the feet then  glue the egg onto the felt so that they are able to stand.. If you find that the egg is top heavy glue the feet onto some heavy cardboard preferably white..Now take some markers and do the face and the pink circle on the egg... I think I am going to paint the plastic eggs with white primer paint so that it makes it easier to draw on the face ..Once you have finished that all you have to do is print each persons name as to who is coming for dinner . Now I am going to buy the plastic eggs that separate and that way I can put some rice  or jelly beans inside and I figure that will make them heavier..

So you now have 3 different craft ideas for your Easter table.. You have the jelly bean napkin rings, the jelly bean flower arrangement and now your placecards.

Saturday, March 19, 2011


Well I am sad today, we are leaving this great place in Phoenix and leaving our wonderfriends as they stay for another week... I am sitting in the Phoenix Airport right now waiting to board our flight to San Francisco and then off to Victoria after a 5 hour wait there..Before we headed to the airport we did our final day tradition when we leave this place full of sun and this is go to an INN & OUT hamburger joint...We were there when they opened at 10:30 and got a Double Double and just called it brunch... After all tradition is tradition and Dan and Marilyn headed over to Mesa to stay with friends for a couple of days before they head off to Chris and Danielles wedding in Indio on Thursday... Congratulations to you both.

Three Step Strawberry Dessert


  • 2  sheets of puff pastry
  • 1  cup  crème fraîche( or whipping cream)
  • 2  tablespoons  confectioners' sugar
  • 4  ounces  strawberries


Cut 2 sheets of puff pastry in half. Bake 3 of them at 400°F for 18 minutes. Save the other sheet for another day.
In a medium bowl, whip 1 cup crème fraîche and 2 Tbsp. confectioners' sugar until fluffy.
Layer pastry, cream and 4 oz. strawberries; repeat. Dust with confectioners' sugar. Serves 4.

Well have to sign off as we are about to load the plane.. Talk to you tomorrow.

Friday, March 18, 2011


Well another St Pattys Day has come and gone.. It was a good one spent with great friends and of course Grumpy.. On my bucket list is going to spend a St Pattys Day in Ireland. Hugs and Kisses to my little one who got a boo boo yesterday , I am sure it will be one of many being that boy boy that he is..Today Marilyn and I are off to get a Manicure this morning and the boys are going to go to Penskes Museum and we are going to get in our last day of shopping and then for dinner we are off to Maggialano's the best restaurant in Phoenix.. That is our opinion anyway...


  • 3 large eggs, plus 3 egg whites
  • 3/4 cup 2% reduced-fat cottage cheese
  • 4 ounces smoked gouda cheese, shredded (about 1 cup)
  • 1 teaspoon minced fresh rosemary
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped Kosher salt
  • 1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
  • 2 tablespoons grated parmesan cheese
  • 1 scant teaspoon paprika
  • 4 slices multigrain bread


Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread. Do not forget to thaw the vegetables if you do just zap them in the mirco wave for a couple of minutes

Our last night in Phoenix , I am sad but have had a great holiday.. Not looking forward to getting back to the grind but always like the money..LOL. Well off to have a quick breakfast and then enjoy the day with good friends ..

Thursday, March 17, 2011



Well Grumpy made the decision of what we are doing today since it is St Patty's Day and he is Irish.. We are going to sit around the pool for a couple of hours this morning, go to a ball game and then off to Tilted Kilt for appy's and cold beer... I think I might even have a green you are going to get two recipes an Irish Beef Stew and Irish Soda bread to go with it.. I sometimes put currants in mine but since this is going with beef I left out the currants...

                                     IRISH BEEF STEW
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds beef stew meat, cubed
3 cups stout beer (such as Guinness®)
2 potatoes, peeled and sliced
2 potatoes, peeled and quartered
salt and ground black pepper to taste
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Preheat oven to 375 degrees F
Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet.
In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Well have to run my coffee and breakfast is waiting for me by the pool.. Only have a couple of more days of this and then it is back home.. :O( :O(

Wednesday, March 16, 2011


Great night of golf and cards the girls won both games so we are catching up... by the end of our holiday I know we will be victorious...Hot here this morning so I am inside doing my post as Grumpy and our friends are out tanning... Will join them in a bit... This is my first Crockpot recipe since my blog was mentioned on the Crock-Pot Slowcooker facebook where I had over 700 check out my blog.. Hope to have that many again..Marilyn made a great Cajun Taipei fish recipe last night and we had Southwestern rice and broccoli on the side.. Great dinner , thank you Marilyn..




1 1/2pounds lean ground beef
1/4 pound  ground sausage (I use Italian Sausages removed from casings)
1 egg
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon soy sauce
1 clove garlic, minced
2 teaspoons salt
1 teaspoon pepper
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/4 cup milk
Mix all ingredients together for the meat mixture. Shape into small meatballs and place on baking sheet or jelly roll pan. Make sure you use a pan with sides. Bake at 375° 45 to 60 minutes, or until browned. In a medium bowl mix sauce ingredients together. Place meatballs and sauce in a crockpot. Cook on HIGH for 30 to 45 minutes, until meatballs are cooked through. May be used as main dish served over rice or noodles or as an appetizer with toothpicks.
Time to get outside in the sun and maybe have a dip in the pool... Will not be long and we will be back home.. As much as I love it here I do miss my kids and my grandbabies but I will get to see them all real soon.. Happy for my daughter Andrea and her Fiance Adam. he has finally got his Passport and Landed Immigrant papers so they have started to book some holidays that they have been waiting to do for some time now.. For those of you who are new to my blog just wanted to let you know that I have Giveaways each month and this month all you have to do is send me a recipe and you will be entered... A big Thank You to Barb and Bryce for mentioning my blog on their newsletter this month.. If you need great advice for your financial planning  please contact them at Investors Group at the Chatterton Way Office.. They have a network of people that are unbelievable , so check them out you will not be disappointed...