Wow! It feels like we traveled around the world a little bit!! Some of your responses were as good as you’d find in a travel brochure!! Thanks so much for all who commented!! I want to go to ALL those places!! Who’s ready for vacation???
We have had a mini vacation…well, not really. The doctors seem to have things under control and we will probably go home tomorrow (Wednesday). My hubby’s leg is still wrapped up, but I have seen it once when they were trying to get it to stop bledding…lots of staples…(it looks like a heavy duty zipper on a suitcase!) :o)
I think he gets the staples out in 2 weeks. But best if all, it looks like they got it straight…they put extender pins into the femur bone above his knee and the tibia bone below his knee to stabilize it.
Ok…I have another question for you… this time it has to do with the hot weather we are having…it’s 7:15 in the evening and 93 degrees with a heat index of 100… last night at 11:00 it was still 95 degrees…ugh!!
…anyway, who likes to cook when it’s this hot? Not me…so I’m thinking of simple recipes you all might have; ones that have only 3 or 4 ingredients…it can be sweet treats that are easy to make, or a cool dessert, or a dip or an easy main dish…or anything else… just share what you make that’s easy and tasty! I’m looking forward to hearing what you all share… and if you have several recipes, please share as many as you want.
I should be sharing the next post from my desktop at home! Yay!!
See you tomorrow,
Blessings, Jeanne
Oh, that is good news, Jeanne–well, two things, that George might get to go home Wed. and that his knee “looks like they got it right this time!”
Something easy that I like to make and have on hand in the fridge during hot weather (if we EVER get any!!) is: I start with a container of cottage cheese (1 pound/16 oz.) and dump it into a bowl. Pour over that a small package of Jell-o. Almost any flavor will do, and you can use the sugar-free version if you wish. Stir it in, and let it sit out and stir a couple of more times during the next 20 minutes or so. The Jell-o won’t all quite dissolve as it would in hot water, but that’s okay.
Then add fruit–a 15 oz. can of fruit that has been drained, or a similar amount of fresh fruit, cut/sliced to your preference. Mix that in, and then stir in about half of a regular (8 oz.) container of CoolWhip that is already thawed. Stir gently. We sometimes have this as a salad, sometimes as a dessert, and sometimes as a snack! It’s cool and refreshing.
I have used things like grapes, cantaloupe, various berries, apple, etc. I don’t think watermelon would work, as it’s too “wet”. Banana is okay but only if you’re pretty sure most of it will get eaten up fairly quickly (such as taking it to a potluck).
By the way, Karen, I chimed in on your reply from yesterday, about your daughter’s size and grade-change situation. I, too, was small for my age…and bright….Hope you have a chance to read it. I think everyone had very good ideas and guidance from you!!
Thank you, Charlotte! 🙂
Charlotte, I’ve used this recipe for years too, but only made it before with pineapple bits and lime jello. It sounds weird but is very good. I am going to try it with other flavors and fruit.. Thank you!
We have it often…canned Mandarin oranges, drained well and orange jello…the jello dissolves easily and it keeps for several days
So glad things are improving with George, Jeanne, and you can soon be HOME! That will be wonderful to be back in your own surroundings!
As far as a recipe, I don’t like to cook OR bake in this weather either, so I like to keep things simple as I can. This is a recipe for a strawberry pie that I have made already twice this month! My excuse is that strawberries are in their peak now and so readily a available in farmers markets and the grocery stores! Plus they look so good!!
I do not ever, and I mean ever, make a pie crust from scratch! I used to, but no more, so I buy those ready made Pillsbury pie crusts, two in a box,, that you pop in the oven for about 10 minutes or so. They are good enough for me, and I don’t have the mess! So that is one way this recipe gets done so quickly. Here is the recipe, it is easy, and so good!
Strawberry Pie
1 cup sugar. 2 T corn starch
1 cup of water. 3T dry strawberry jello
Fresh or frozen strawberries. Baked pie shell
Boil sugar, corn starch and water until thick. Remove from heat and add jello. Cool, then pour over strawberries piled in the pie shell. I layer it, one layer of strawberries, pour jello mixture over that and then add another layer of strawberries and finish pouring the strawberry mixture on the top of that. Pop it into the refrigerator and serve later when cool, with a dollop of whipped cream!
Linda, thank you, our strawberry patch has exploded, I am going to try this.
Judi, if you like to make your own pie crust, I have no objections!☺️
Linda, this is so similar to a pie recipe from my mom that I used to make so often. Mashed up half the berries and made a sauce with the berries, some sugar and cornstarch. Put the rest of the berries whole into the baked pie shell and spread the hot cooked berry filling over the top and refrigerated it. Fast, easy and yum. And I’m 100% with you on the Pillsbury crusts. Life has gotten too short to fuss with the real thing anymore in my opinion. Thanks for sharing this. Good memories!
Sally, your version sounds good too!
Linda, I so wish we could buy pastry shells here! I have seen small ones but never the big ones. I would make lemon meringue pie (my family’s favourite) far more often if we could.
Dear Jeanne, well I clearly have no cooking suggestions (laugh). I do like to eat so here is my food contribution.
I went to Panera Bread yesterday and got a pick two: the broccoli cheddar soup and a Caesar salad. I had a piece of cheesecake from Giant at home. Yum!
I do have a favorite cookbook, which might seem surprising for a non-cook. It’s one I got in my childhood. It’s Betty Crocker’s Cookbook for Boys and Girls. I still have my copy! Here is a link to information about it in case someone has never heard of it.
https://www.amazon.com/Betty-Crockers-Cook-Book-Girls/dp/0764526340/ref=asc_df_0764526340/?tag=hyprod-20&linkCode=df0&hvadid=385670979584&hvpos=&hvnetw=g&hvrand=389380512002215825&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006658&hvtargid=pla-525453687968&psc=1&tag=&ref=&adgrpid=79288120795&hvpone=&hvptwo=&hvadid=385670979584&hvpos=&hvnetw=g&hvrand=389380512002215825&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006658&hvtargid=pla-525453687968
I used to have Jo Coudert’s The I’ve Never Cooked Before Cookbook but I don’t know what happened to it.
Although I don’t cook, I pride myself in being a wonderful dinner guest and always take along a gift for the host (smile).
Dorothy, you are hilarious! Do you have a butler, cook and maid?🤣
I love Panera too, a local company, which is called St. Louis Bread Company here in St. Louis.
That cookbook is really nice for children, and the recipes are easy to do. You should try some sometime!
Dear Linda, in my former life I was royalty so I definitely had servants (laugh). Right now I would settle for a personal assistant would would follow me around and remind me of things (smile).
I have actually thought about trying out one of the recipes from the children’s cookbook but then I thought, what if I fail? I would have to find a cookbook for pre- schoolers. To quote the anonymous person who is so close to my heart, “the only thing I want to make for dinner is reservations” (laugh). Suddenly Rudy Tuesdays popped into my head (smile).
Dorothy, I still have my copy of the Boys and Girls cookbook as well. It’s pristine. Ha ha. 🙂
No argument on your recipe of choice. Tempting, very tempting.
From yesterday, Pomeroy’s was always a treat, especially those Christmas displays in the windows. We went to City Island many summer weekends.
Dorothy, I decided I “needed” to have a copy of this book again so I just ordered it. I remember the cupcake cones very well and thought they were gorgeous and yum. 🥰
Dear Sally, yeaaa! I am so excited for you. Now we can cook together (laugh).
I like the recipe for the Candle Salad. It’s on page 126. I think even I could make that (smile). It only has four ingredients.
Let us know when your book arrives.
Is that the one it’s the banana standing up? 😃
Yes it is. I remember making that when we were children!
Dorothy, my brother and I were given that Cookbook for Boys and Girls in the 1950s. I have it on the shelf with my other cookbooks, and it’s the one I turn to when I’m going to make French toast. There are also several other recipes in there that I’ve used from time to time.
My brother (18 months younger) and I were pretty competitive, I think–not that he ever cooked back then but…in the front of the cookbook, on the title page, he wrote (in fairly large letters) “To: Paul and Charlotte // From: mom and dad”. Not to be outdone, on the inside front cover (opposite the title page), up at the VERY TOP, I wrote “This book belongs to Charlotte and Paul Larson”!! I remember being upset that he had written in it in the first place, but of course, *I* was older, so MY name should have gone first. Therefore…. 😂🤣😂
In case anyone missed it yesterday, Anne from NZ, has a fantastic travel log to enjoy. 🙂
Hope George is on his way home by now. Two weeks until staple removal. That’s great.
As to recipes, I’ll tell you what I just made. Artichoke Rollups, as I call them. They are delicious and can be made ahead when it is cool and then just heated up for a delicious dinner. They are even better the next day heated in the microwave.
Artichoke Rollups
12 corn tortillas (about the 6″ size)
1 can of artichoke hearts Not the marinated kind
Jack Cheese
A can or two of Las Palmas green enchilada sauce (mild) depending on how many you are making
Frozen guacamole and some sour cream for topping
To make:
Drain the artichokes and lightly squeeze out any liquid. Chop. Throw in a bowl 🙂
Grate the package of jack cheese or buy a pre grated package
Microwave each tortilla shell for 15 seconds. If you don’t, they will crack.
Put a small teaspoon or so of artichoke in the middle of the shell and a three fingered pinch of cheese. Roll them up tightly (no need to fold over the ends) and put in a greased with olive oil rectangular glass pan about the width of the shells or slightly larger. Continue until all twelve are filled and rolled up.
Then, with a pastry brush, lightly oil the shells on top and between with olive oil so they won’t stick together while baking.
Throw more grated jack cheese over the top of the shells. This is a very easy no fail recipe.
Then cover with plastic wrap and refrigerate until cooking time.
When ready to cook, remove the plastic wrap and open a can of the Las Palmas green sauce. Pour over the top of the shells. Pop into a 350 degree oven for about 20 minutes. The cheese should be melted and the sauce bubbling. You’re done.
When serving, add a dab of sour cream and guacamole on top. Delicious and easy peasy.
This is great for a hot day because of the short oven time and refreshing as well. There are always leftovers for the next day. Just reheat for a minute in the microwave. 🙂 I usually serve with a fresh green salad. I’ve made these many times and served as many as 20 for a brunch. Just use more cans of artichoke hearts and more cheese, sauce, and tortillas. 🙂
Try it. You’ll like it. 🙂
Joy, this sounds great, I’m going to try this too!
Great news about George! Glory hallelujah!
Now this topic has me chuckling which I need today because the bursitis in my hip is being outrageous. Feels good to have something to laugh and smile about.
OK, Charlotte! I read your recipe and my eyebrows shot up to the ceiling because I was initially horrified, thinking of pouring jello into cottage cheese. I read it through twice and decided it really DOES sound yummy and easy! Thanks!
Dorothy, you funny grand dame, I cheered when you mentioned that Betty Crocker Cookbook for Boys and Girls. I had that as a kid, too, and made so many things from it. My copy is back in NH. The original which we both had was a small, spiral bound book with a white background cover. Oh, what a gem. “What if I fail?” You cracked me up.
Joy, when you mentioned those enchiladas in an email, I was intrigued. They do sound yummy. Will pass that on to the hubby.
Ladies. I have been married 53 years. On our 50th, I told my hubby I was no longer interested in the slightest to ever cook another dinner, so he had to come up with a plan. (And I was a super cook.) Well, he looks at the NYT recipes everyday and bless his furry heart, he comes up with something, writes the shopping list and walks down to Safeway every day. Some of the dinners have been incredible, some definitely NOT, but he does it, he enjoys it, and I do clean up. Works like a charm.
IF I had to do something, perish the thought, I would get hot dogs in natural casings, a can of baked beans, some deli potato salad, and ice cream. Fast. Yummy. Crunchy. Minimal heat.
Last night, I eyed the container of coffee ice cream with chocolate swirl and almonds in my freezer. I was feeling “desperate”, so I made a pretty awesome hot fudge sauce to put on that ice cream and went to bed smiling.
Happy Wednesday to you all, and thanks for the travel tips. Wonderful ideas!
Sally, I still have my copy of that Betty Crocker Cookbook for Boys and Girls!! 🙂
Dear Sally, yes, that’s it. I have mine on a bookshelf near my desk. I just picked it up. First edition, copyright 1957.
I forgot how much I loved looking at the pictures of the food. The photography is amazing. I remember that someone (maybe my aunt) made me the ice cream cone cupcakes.
I can’t believe I had so much fun with a cookbook I never used (laugh).
Sally, that hot fudge sundae sounds delicious right about now! That is a hoot, and they say “you can’t teach an old dog new tricks”. I am pretty sure this would not work at my house.
Jeanne, I’m so happy for you that you get to go home and George’s surgery went well. That’s wonderful. I’m sure he can’t wait to go home too!
Yes the heat.. ugh.
I lived in Chicago for a few years a long, long time ago. And I couldn’t believe how the heat stayed with you at night.. Coming from California, yes we had heat during the day but always cooled down at night.
What a wonderful idea you had about the recipes, so many that sound great I can’t wait to try!
I made a Lemon icebox cake a few days ago, it was wonderful, but too much for the two of us, I think I will try to cut the recipe in half next time.
8oz cream cheese, room temperature
6.8 oz instant lemon pudding
½ cup lemon juice
2 teaspoons vanilla
2 ½ cups half n half
8 oz cool whip
60 Lorna Doone shortbread cookies
Raspberries, blueberries, strawberries optional
1. Using a hand mixer beat the softened cream cheese until creamy.
2. Add in the pudding, lemon juice, and vanilla and mix until combined.
3. Add in ½ of the half n half and beat until mixed then add in the rest and beat until mixed.
4. Using a spatula or wooden spoon fold in the cool whip until mixed.
5. Spread 1/4 of the mixture on the bottom of a 9×13 baking dish.
6. Place 24 cookies on top of the mixture, gently spread 1/2 of the remaining pudding mixture over the top, and spread with a spatula.
7. Add another layer of cookies followed by the remaining mixture. Crumble the remaining cookies on top.
8. Cover with plastic wrap and refrigerate for at least 6 hours or refrigerate overnight.
9. Serve with fresh berries on top.
This recipe is from Wendi at Butter your Biscuit.com
I have tried several of her recipe’s and they have all been great.
Happy Wednesday
Judi, this sounds so cool and refreshing! We can certainly use something cool in this horrible heat wave! And yes, the heat DOES stay with us overnight!
Hi, Judi,
My brother and I always went into ecstasy when our mom made an icebox cake, and to me, anything lemon, especially tart lemon, cannot be beat. My hubby does the cooking now, but I am the queen of desserts and I am looking forward to giving this a shot. Thanks so much.
I lost the huge email I typed on what to see in Omaha. The Henry Doorly Zoo….just Google it. It is super-duper-double-peachy-wonderful! Has usually 2 million visitors a year but never crowded..it is over 120 acres with a train to see it all and mostly indoors do you can visit any season😍
The College World Series starts Friday which is always two weeks of everything wonderful about College Sports.
My favorite Summer dinner is my friend Carol’s Shrimp Salad
2 1/2 cups elbow macaroni, cook, drain and set aside to cool
1 cup chopped celery
1/2 onion, chopped
2 cans cocktail shrimp drained( or 1 lb cooked and peeled shrimp, each piece cut in thirds)
1 green pepper chopped
2 hard boiled eggs, chopped
2t dill weed
2 tomatoes, seeded and chopped
1 cucumber chopped
1 1/2 cups Helmanns mayonnaise
1t Salt
1/2 t garlic powder
1 t pepper …adjust S and Pepper to your taste
Combine all the ingredients in a good sized bowl. Refrigerate at least a couple hours or overnight…especially good the next day…so another day of no cooking👏😉
I chop the veggies pretty small… increase, decrease amounts as you want.
The original recipe used the tiny canned shrimp….in those days we were watching our Pennys
Kathie, I am a fool for pasta salads. This sounds perfectly delicious; my hubby is going to get all of these recipes to try. Thanks so much for sharing.
Kathie, I do something similar, but not quite so elaborate. And I just mix some cocktail sauce in with the mayo or Miracle Whip before adding it to the pasta, shrimp, celery and onion. Yum!
Hi, Sofa Sisters! I’ve been reading Jeanne’s blog daily for 2+ years now, but I read it on my phone first thing in the morning and I don’t like typing on my phone. ; P I “know” Charlotte and Linda the best because they, and sometimes Sally, are the only ones to have commented at 6:00. Plus, Sally lives in CO too, so she stands out for me. : ) When Charlotte or Linda responds to something from the day before (usually Joy’s capers), I take a look at the previous day’s offerings. Today I saw the note to Karen, and as a “recovering educator,” I decided to chime in over there. Now I’m on my computer keyboard, so I figured I’d say a hello.
Jeanne, I’ve been praying for George to make a quick and complete recovery. So glad things seem to be going well so far.
I’ve worked in education since 1996. I was a classroom teacher (mostly 4th grade) for 17 years. Then, I spent a couple of years at the college level teaching a theater appreciation class. During those same two decades, I worked at the university as the costumer for the theater department. I currently do some substitute teaching for friends.
I loved dolls as a child. I think the biggest appeal was the clothing. That love of beautiful clothing was fulfilled during my work as a costumer, but after I left I needed a new way to get that clothing fix. I stumbled into dolls again. The size is much more reasonable than making a dozen ball gowns at a time. : )
My favorite “no cook” recipe is a tortellini salad. You just need a pint of cherry tomatoes, a can of black olives, a container of small mozzarella balls in water (I prefer the ones that are the size of the tomatoes and olives, but if I can’t find them, I cut up bigger ones.), 20 oz. of refrigerated tortellini, and a container of pesto. (You can make your own pesto, too, but I think that defeats the purpose of this exercise.) Cook the pasta, drain it (run some water over it in the colander to cool it a bit), and mix it with the other ingredients (drain the olives and mozzarella first) in a bowl. Tada!
Lovely to spend a little time with you. Stay cool. ; )
Welcome, Sasha! Although you have been reading the blog a few years, we never “met” you! Looks like another teacher here! I think we might outnumber the ones who weren’t! We will be looking forward to having you chime in whenever you feel like it.
Hi, Sasha! So nice to meet you! What town do you live in? I’m in Salida. This weekend is the big kickoff of summer weekends with our old FIBArk. Lots of neat events, especially if one is younger and enjoys crowds.
Your salad sounds yummy and easy. Some great ideas here today, and I am going to have to write them down to show my hubby. I still prefer handwritten recipe cards, being a dinosaur. His cookbook is his iPad.
You and I share a love of theater, costuming and dolls. Maybe some day we ought to plan a meet. Another sister, Marilyn, lives in Boulder.
So glad you wrote today, and looking forward to hearing more from you. Don’t be scarce! 😉
Dear Sasha, welcome to the sofa. It is always nice to meet a new friend. As you know, we call ourselves the Sofa Sisters.
Please feel free to join in the conversation whenever you like. There is something new going on all of the time here at “Jeanne’s Place.”
Good news about George’s surgery. I hope you are home by now and settling into a routine of recovery involving lots of ice. I just completed this quick, no-cook meal and it got rave reviews from Rick who loves a hot dog more than any other meal.
Rotisserie chicken is a good friend. This recipe is for two but it is easy to expand. Just toss everything together in a bowl and serve.
1 1/2 cups diced cooked chicken
1/2 cup grapes, sliced in half
1/2 cup peeled, diced apple
1/4 cup sliced almonds
3 tbsp raisins
3 tbsp mayonaise
1 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
I always have the last five ingredients on hand. The only things I had to buy were the grapes, apple, sliced almonds, and of course the chicken.
Hi, Debbie!
Thanks for this recipe. I never added the apple or raisins. Instead I used fresh pineapple. It’s high time to do this salad again and try your way. Rotisserie chicken is SO handy and delicious!
Who is painting your Little Darling? You must be so very excited, and I sure hope you share a picture of her when she gets home. Do you have any clothes for her yet?
OK…I just had another hot fudge sundae, and I dedicated every other bite to you! 😁