Friday, October 28, 2011

Friday Night

Well, here it is, Friday night. October 29,(I think.) 4 weeks since I broke my hip, and 22 years since Rick quit drinking. Quite different anniversaries, huh? I am so proud of my husband, still feeling so sorry for myself! I went to Wal Mart today. My wheelchair and motorized carts make it possible. I won't go anywhere if I think I might be gone long enough to have to go pee. It is a terrifying thought to have to go to the bathroom, and not be at home! Tomorrow I am gonna be without Rick for the best part of the day. Cody and Tim will be here, we'll get by. But it is kinda scary. I will probably spend most of the day watching movies~ wow~ what a change! (NOT) Hope Hallmark has some sappy movies that will capture my interest!!! At Wal Mart today the apples smelled fabulous!!!!! So, today it is a recipe for one of my favorites, and my family's too~ Apple Crisp, (or apple brown betty, as Peggy Hill said!)

what you need

6 large apples, cored, peeled and sliced (about 8 cups)
1/3 cup  firmly packed brown sugar
1/3 cup flour
1/2 tsp.  ground cinnamon
2 Tbsp. butter or margarine
1 cup  wheat and barley cereal flakes, lightly crushed

Make It

PLACE apple slices in 8-inch square baking pan. Mix sugar, flour and cinnamon in large bowl. Cut butter into flour mixture until mixture resembles fine crumbs. Stir in cereal; sprinkle over apples. BAKE at 375°F for 30 to 35 minutes or until apples are tender. Serve warm.

Wednesday, October 26, 2011

It's Wednesday!

I missed posting yesterday~ our internet was out all day. Bummer, I mean~gah~we had to talk to each other! Blah! (Just kidding!) Well,we are back on today! So here I am! I called my Drs. office last Thursday~ they decided to call me back TODAY!!! 6 days later!!!! I had asked for a different pain med., without any codeine, as it makes me sick. They called in hydrocodeine~nope, makes me sick! I have just been taking Tylenol, thank God they said it was okay! I had also asked about physical therapy. I also decided to do my own, a form of Yoga you can do sitting in a chair. The nurse said nope, he wants no physical therapy, mainly bed rest. Well, I want my hip to heal, but bed rest makes me crazy!!! I will taper off my yoga, just do the arm and upper torso stretching, but bed rest, no mam! I was up 12 hours yesterday, and plan to be today also!!! Today I am hungry for something spicy and tasty, so here's my recipe for Mexican chicken!

Printed from COOKS.COM

Read more about it at,161,129181-254194,00.html
Content Copyright © 2011 - All rights reserved.
1 bag Doritoes. (I like Nacho cheese flavor)
1 lb boneless, skinless chicken breast cooked and chopped personally I boil a whole chicken, then bone and skin it, and shred it)
1 med. onion chopped
1 large can cream of chicken
1 can rotel tomatoes
2 cups shredded cheese (like Colby and Monterey)(I use Mexican blend)
Preheat oven to 350.Cook chicken breast until done; save half of the juice. Cut into small pieces. Crush Doritoes and place half on bottom of sqaure pan. Put half the chicken on top of chips.
In small bowl combine chopped onion, cream of chicken, rotel tomatoes and the juice from chicken. Mix well. Add half of mixture on top of chicken.
Add just about two handfuls of chips to the top and then add rest of the chicken and mixture to the top of the chips. Top with the rest of the chips and then add cheese.
Put in the oven for 20 to 30 mins. until cheese is melted.

Monday, October 24, 2011

Mondays in general usually suck~

I have found in my acquired wisdom that Mondays usually suck. This one is no exception. I could not sleep last night. One of those nights where your mind races and is filled with everything you have done in your life that you regret. UGH~Hate those nights! So today got a very slow start, no shower until after 1, no desire to do anything but complain, more aches and pains than usual..., and on and on. So, I am gonna make this a short post to spare you all of my whining. And here's a recipe that I would just go make~~just to make Rick and I smile, but...I can't go to the kitchen yet. Sad sAd SAD face!!!!Oh well,these are Rick's favorite cookies, and I love them too!


Read more about it at,161,144173-233200,00.html
Content Copyright © 2011 - All rights reserved.
2 c. sugar
1/2 c. cocoa
3/4 c. milk
1/2 c. peanut butter
1 tsp. vanilla
1 1/4 c. oats
Mix together very well sugar, cocoa and milk. Bring to a boil for 5 minutes to soft ball stage. When mix is at soft ball stage, add oats and stir well. Turn off heat and add peanut butter and vanilla. Place large spoons of mix on aluminum foil.

Sunday, October 23, 2011

Football Sunday!!!

Today is Sunday~and that means football at my house! I am a big Chicago Bears fan, I take after my Mom! She loved her Bears!!! Bob, Jolene, Sophie, (Jolene's 10 year old daughter~not really a football fan, yet!), and hopefully Andrew, (my youngest son(20)) are all coming over for brunch and football!!! My lovely husband and son Cody have been straightening p for me. It is weird to sit and watch, but comforting in some odd way! Rick and Tim (my 31 year old son) are not football fans either, so I imagine Rick and Sophie will watch TV in my room, Tim will sit out here with us~and we have to lock up Bear~our 7 year old BRATTY dog. There is a lot of celebration when there is a good play, and Bear very much disapproves! So today a munchy recipe everyone loves!!!~~~Chex Mix!

The Big Game Chex® Mix (1/2 Recipe)

Go for the extra points with this touch-of-honey savory mix that’s perfect for munching during your favorite game.
Prep Time:15 min
Start to Finish:15 min
Makes:12 servings (1/2 cup each)
Average 3.63 from 8 ratingsAverage 3.63 from 8 ratingsAverage 3.63 from 8 ratingsAverage 3.63 from 8 ratingsAverage 3.63 from 8 ratings 8 ratings Rate   Email Print
Corn Chex®Rice Chex®Wheat Chex®
1 1/2cups Corn Chex® cereal
1 1/2cups Rice Chex® cereal
1 1/2cups Wheat Chex® cereal
1cup honey mustard flavor small pretzel twists, pieces or nuggets
1/2cup smoked almonds
2tablespoons butter or margarine
1tablespoon yellow mustard or hot and spicy mustard
1tablespoon honey
1/2teaspoon seasoned salt
Use your favorite combination of Chex® cereals—just make sure to use a total of 4 1/2 cups.
Preparation Directions
1.In large microwavable bowl, mix cereals, pretzels and almonds.
2.In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt on High 45 to 60 seconds or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 to 5 minutes, stirring every 2 minutes, until mixture begins to brown.
3.Spread on waxed paper or foil to cool. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased 13x9-inch pan, mix cereal, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Saturday, October 22, 2011

first post~~~~~

So, here I am, recovering from a broken hip. Might I just say this is the worst thing I have ever done!!! A word of advice~ DO NOT break your hip!!!! I think I am going to post a recipe a day. I think I will because I miss my kitchen so much! I cannot get into my kitchen at all. The wheelchair is too big, and because I cannot hop on crutches, it is a zone I cannot enter. My husband, Rick~ and my 22 year old son, Cody, are doing a wonderful job of keeping me fed and watered, but I miss just browsing in the refrigerator or cabinets! I guess I need to add that until today I wasn't sure I was going to recover. Today I am fairly certain I will, a great improvement!!! I am going to be a Grandma for the very first time in a couple of months~such a joy!!!! So, in planning for Theo's (my Grandson's name) baby shower, here's a recipe for an "autumn" dip!

  • 2 cups pumpkin
  • 1 cup dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 teaspoon freshly grated nutmeg

The How To:

Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. Refrigerate overnight. Serve with gingersnaps and graham crackers.

I am defiantly. going to make this for Jolene's shower which will be some time in November.(Jolene is the Goddess that is granting me my first Grandchild, with a little help from Bob, my oldest son!)