PLANS FOR THIS WEEK… NOT MANY!
TODAY I AM CELEBRATING LIFE.
2+ years ago, 12-29-10, my life changed forever with an ovarian cancer diagnosis followed by MAJOR surgery and recovery. Then came another surgery for a subsequent problem. Now there is another and bigger medical issue, but I’m coping.
What I am also doing is making a BUCKET LIST. No, not because I’m dying, but because I’m living. I’m doing well considering and I’m recovering. Miracles DO happen.
There are so many things I want to do before I do die, but there never seems to be enough time, money or energy so I’m making a list as I go and changing that. I’m fortunate that I have already done so many things, but there are so many more yet to do! I no longer stress out over the small things and they were right, they are all small things!
- # 1 –
eat a hangover burger– 12-28-11
- # 2 – go to a PRO football game
- # 3 – go to a PRO hockey game
- # 4 – finish my novels
- # 5 – finish my cookbooks
- # 6 – get published
- # 7 – Go to Vermont/New England and see the changing colors in the fall
- # 8 – Go to Disneyworld/Epcot Center
- # 9 – Go to an Olympics
- #10 – Get a postcard series of pictures published
- #11 – Go white water rafting
- #12 – Go Deep Sea Fishing (if only for the pictures)
- #13 – Design and publish a quilt pattern
- #14 – Travel 1st Class
- #15 – Take a Mississippi River Steamboat Cruise
- #16 – Take a River cruise
- #17 – Say what I mean in a nice way and quit sugarcoating it when the person needs to hear the truth.
- #18 – Forgive ex, but follow through with WHATEVER it takes to finally get settlement even if it means being ruthless since he was the master manipulator and I was the naive laid back one.
- #19 – Appreciate each moment and stop letting fear immobilize me…
- #20 – Be kinder…gentler…more sensitive to others… Realize we are all dealing with difficulty…
- #21 – Breath more…Talk less…Listen…
- #22 – PURGE “items” from my life so my loved ones don’t have to do it later.
Every time I update this list I will change to the current date to show my progress.
OREO COOKIES & CREAM CHEESECAKES adapted from Martha Stewart Makes 30
42 OREO cookies, 30 whole and 12 coarsely chopped
4-8 ounce packages cream cheese, room temperature
1 1/2 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
- Preheat oven to 275° degrees.
- Line muffin tins with paper liners.
- Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.
- Gradually add the sugar, and beat until combined.
- Beat in the vanilla.
- Add eggs, one at a time, beating to combine and scraping down sides of bowl as needed.
- Add in sour cream and salt, beat to combine.
- Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
- Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
- Transfer the muffins tins to a wire rack to cool completely.
- Refrigerate (in the muffin tins) at least 4 hours (or overnight).
- Remove from tins just before serving.
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So here’s MY story:
I began this blog to keep sanity while renovating an investment house. I started this as a place to relieve the stress, but quickly became addicted as I met more and more bloggers and developed friendships that are irreplaceable! Blogging has become a way of life for me and I love it!
Beyond keeping everyone posted about our renovations and stumbling blocks I also post about my adventures in the kitchen, quilting, life in general and whatever ends up filling my days.
I had a good week of experimental recipes and plan on using Sunday to get them all posted.
- Paprika Pot Roast
- Lemon Tuna Noodle Casserole
- Caramel Glazed Apples
- Raisin Cinnamon Buns
- Layered Pasta Salad
- Tangy Ranch Dressing
- Peanut Butter Chocolate Clouds
- Angel Kisses
- Beef Barley Stew
- Parmesan Corn Muffins
From the kitchen of One Perfect Bite…These meatballs, especially when paired with buttered noodles or creamy mashed potatoes, have the makings of a fine family dinner. When my children were young, they shared my love for them and it seems their children have, in turn, inherited that errant gene that makes meatballs so appealing. This is a straight foreward recipe that is quick to put together. The thing that sets this dish apart from others like it, is the wonderful onion gravy the meatballs simmer in. This is an easy recipe to double or triple if you have a gang to feed. While the novelty quickly fades, young children love to assist with the meatballs, and you’ll have a corp of assistants willing to assist you for the first 5 minutes or so. After that you’ll probably be on your own, but their creations, which can range from pea to softball size meatballs, will inspire you. I do hope you’ll try this recipe. Here’s how the meatballs and their gravy are made.
Meatballs in Caramelized Onion Gravy modified …from the kitchen of One Perfect Bite
1-1/4 lbs lean ground beef, room temperature
2 eggs, lightly beaten
3/4 cup panko crumbs
1/2 cup buttermilk
1 teaspoon garlic salt
1-1/2 teaspoons Italian seasoning, divided use
1/2 teaspoon white pepper, divided use
2 tablespoons safflower oil
1 very large (softball size) onion, halved and thinly sliced
2 tablespoons flour
2 (10.5-oz.) cans condensed beef broth
1/4 teaspoon ground nutmeg
salt, to taste
1) Heat oven to 350 degrees F. Place a wire cooling rack on a baking sheet and coat with nonstick cooking spray.
2) Place bread crumbs (panko) and buttermilk in a small bowl. Let sit for 10 minutes. Add eggs, garlic salt, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Mix well.
3) Place ground beef in a large bowl. Add egg mixture and mix to combine. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet. Bake meatballs for 20 minutes.
4) Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onions, cover pan, and cook, shaking pan occasionally, until onions have wilted, about 10 minutes. Remove cover and cook until onions area deep golden brown, about 20 minutes longer. Sprinkle flour over mixture, stir and cook for 1 minute. Gradually add about 2 cups of condensed beef broth, stirring until flour is completely incorporated into liquid. Bring contents of pan to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg. Add salt to taste. Return meatballs to skillet, lower heat to medium-low, and simmer, stirring occasionally, for about 10 minutes, or until meatballs are heated through. Serve with mashed potatoes or buttered noodles. Yield: 4 to 5 servings.