My Girlfriend Vacation - Whoop-de-doop!!

I've been SO excited to share my recent time away with you. It's been very difficult to sort through all the pictures because I'd love to share even more.

I met with two 'old' girlfriends in Spokane, WA.  We had all lived in Anchorage, Alaska and went to the same church in the early 80's. 

It had been over 25 yrs. since we'd all been together. And it felt like we picked up right where we left off. 

WHAT A PRECIOUS TIME TOGETHER!

Sherri lives in Spokane in the home where she was raised, on a street lined with relatives.  She has a large & amazing Italian family. It seemed no matter where we were driving in town, she had a cousin or an uncle that lived in this or that house....we were in awe!

Sherri also has the gift of hospitality and Wanda and I felt like we were very pampered in the 12 days we shared together.

These are only a few of the many pictures we have in our albums.

In Sherri's Home

from l - r - me, Wanda (Anchorage) & Sherri

Gondola ride over the river at Riverfront Park

Carousel ride at Riverfront Park  

A devestating tragedy occurred while we were there.  Sherri's beloved 38 yr. old nephew tragically died, and Wanda and I were so thankful that God-ordained our time together so we could be for her then. We both were blessed and honored to help serve in the kitchen at the funeral dinner.

Sherri's husband John, had left that same morning to go hunting 500 miles from home, just to turn around and return the following day because of the death.  So we gals got to enjoy unexpected time with him.  He would fix coffee (fresh ground no less!) for us every morning...I told him we do it the scriptural way in our home also...HE BREWS! *-*

Anyway, we had such a great time with John.  He's quiet and reserved, much like my own hubby, and we appreciated his 'stretching himself' to spend time with us. He said he hadn't laughed so much in a long time. We enjoyed

playing card games together. And eating out...

(A rose between the thorns, huh Wanda?) ha

Brunch at Twigs Restaurant after church

Wanda and I absolutely fell in love with their sweet pooch, Gracie.

She's a Maltepoo and just adorable.  I have really missed her attention and affection. The way Wanda is adoringly gazing at her in this picture says it all!

We did lots and lots of shopping too!  Oh what fun!

My hubby Ron, was stationed at Fairchild AFB, just outside of Spokane, after we moved from Anchorage, so it was a blast to catch up with 3 special gals I had worked with and 2 of my daughter's special school chums also. F.U.N!!!!

I was thrilled to share a meal out with a special young family with 6 children...ages 4, 7, 8, 9, 10 & 12.  The mama was a little girl when we lived there.  They are an amazing family and sa-weeet!!

Of course, food played a big role in the time we shared too. 

Sherri has the words "Mangia! Mangia!" on her dining room wall in vinyl...in Italian it means, "Eat! Eat!"  We sure did more than our share!

Sherri made us tasty yogurt/fruit smoothies in the mornings...and oftentimes, made lowfat caramel macchiatos (using decaf coffee) in the evenings.  We were so spoiled!

I enjoyed this very full bowl of huckleberry oatmeal when we stopped at a diner on the way home from the airport - YUUUUM! I left an empty bowl behind too!

I really splurged when John took us to breakfast at the Kalico Kitchen. I enjoyed every bite of this wonderful bacon/egg/tater/onion/cheese scramble.

We had fun with our food too!

Onion ring tower at Red Robin

Wanda watches Guy's 'Diners, Drive-Ins & Dives' on Food Network so we 'had' (right!) to go to a few of the places on her 'bucket list'.  That was always fun.

This was Sherri & Wanda at Jimmy's Down the Street, in Coeur d'Alene, Idaho.

And while we were in town, this one is Wanda and me by a moose statue on the sidewalk in Coeur d'Alene..I love moose! This one was too big to bring home.

It still cracks me up to think of ALLLL the pictures we posed for!!!

Silly girls having a ton of fun! Older, but we're still young at heart.

Anyway - that's a sneak peek into my fabulous time away. I have said again and again..how amazing that 3 gals could spend that much time together and leave one another, loving each other more than when we began! I slept soo well and came home feeling very rested, despite the 3 hr. time change.

I am truly blessed to call Sherri & Wanda very special sisters of my heart!! We're already talking about when we can meet together again.

Wanda is the one who sends me these beautiful name tags!!! Now you all love her too huh? =)



Chicken Ranch Stroganoff

This is another family created recipe..and it's in my cookbook - Page 49.

My daughter, Deb came up with this one.  Her family enjoys it often and I'm here to tell you it is very delicious!

Deb is the The Queen Mommy but most importantly, she is wife to Greg, and mom to Claira, Kaity and Sam. This picture was taken in March when Sam was 3 weeks old.  He was born nearly walking...at 10# 13 ozs.  (and Deb is still smiling!!??)

(And I'm boo-hooing because I haven't seen them since then!!=( though I did get to see Deb and Sam when we tried video skyping for the first time a few days ago)

Hope you'll take time to check out Deb's wonderful blog post for today...
Saving Money in the Kitchen
(She's a gal after her mama's heart!)

Funny how ALL the kids have their mouths open...ha

Deb has helped me stretch my wings in so many ways...

Not only is she my firstborn, who made me a Mom for the very first time, she's the one who talked me into blogging, and then managed my blog for me until I figured a few things out on my own.  

She's my hero for a list of reasons...and I believe we would be friends even if we weren't family.

Anyway - here's her awesome & creamy creation.  Do hope you'll give it a try.

CHICKEN RANCH STROGANOFF

1 (16 oz) box whole wheat rotini
1 (12 oz) can chicken breast, drained
1 tsp. dried minced onion
2 (10 ozs) each cans cream of chicken soup
1 c. Monterey jack cheese
2 - 3 Tb. dry ranch dressing
1 c. sour cream
1/4 c. parmesan cheese, optional

Cook pasta according to package directions; drain in colander.  In same pan, stir chicken breast and minced onion over medium heat until warmed.  Stir in soup, cheese and ranch dressing.  Heat until cheese is melted.  Reduce heat and stir in sour cream.  Add pasta and stir well.  Allow to heat on low for 5 minutes, stirring a couple of times. If you want to bake it, pour into a greased casserole dish; sprinkle with parmesan cheese and bake 20 minutes at 350.

(Because I wanted to bake it, I added a couple TB. of milk before baking, but it isn't necessary).

Serve with a salad or add carrots or broccoli to the mixture and have a super one-dish meal.

Linked to Gooseberry Patch Roundup
Meal Plan Monday

Pineapple Upside Down Cake

My husband loves fresh pineapple, but doesn't care for it from a can...unless it's baked.


I had just bought a can of canned pineapple rings the week before seeing this recipe at A'lil Country Sugar , so of course I HAD to try this great recipe.

We both loved it.

I lightened it up for our dietary needs, so I will share those changes in BOLD font within the recipe.

MMMMMMelt in Your Mouth Goodness!

PINEAPPLE UPSIDE DOWN CAKE
(From The Better Baker and A'lil Country Sugar)

1/4 c. butter  (nothin's better than butter=)
2/3 c. packed brown sugar
(I substituted with 2 Tb. brown sugar splenda {equal to 1/4 c.) + 1/3 c. packed brown sugar - mixed together before sprinkling over melted butter)
1 can (16 ozs.)  sliced pineapple - in heavy (light) syrup
maraschino cherries
1/2 c.(1/4 c.) chopped walnuts or pecans
1-1/3 c. flour
1 c. white sugar (I used 1/2 xylitol)
1/3 c. shortening
3/4 c. milk (I used 1%)
1-1/2 tsp. baking powder
1/2 tsp. salt (I omitted)
1 egg (I used 2 egg whites)


Preheat oven to 350. Melt butter in 10" round baking pan.  Sprinkle brown sugar ove melted butter. Arrange pineapple on top with cherry in center.  Sprinkle nuts on top (or fill in around pineapple rings). Beat remaining ingredients on low for 30 seconds, then on high for 3 minutes.  Pour over pineapple.  Bake 45 - 50 minutes. (I baked for 35 minutes...splenda always bakes faster).

Linked to Totally Tasty Tuesday
              Made it on Monday

Amazing Crock Pot Mac & Cheese

I can't tell you how excited I was when I was making this dish!!!

I was just hungry for it I spose, and couldn't keep my nose out of the crockpot!

It's a wonder it ever finished cooking!

I just knew I'd have to try it when I saw the recipe at Lark's Country Heart

I'm always a sucker for anything cheesey, especially when it includes cream cheese! This is definitely creamy dreamy...

It will be made and enjoyed in my kitchen again...and again.

AMAZING CROCKPOT MAC 'N' CHEESE

1 - 16 ozs. pkg. of macaroni

20 ozs. sharp cheddar, or your choice, shredded

1 - 8 ozs. cream cheese, cubed

1/2 stick of butter or margarine, melted

2 eggs

2 c. milk (I used a little less - you can always add more later)

salt & pepper to taste

First boil pasta until it is half done, about 7 - 8 minutes.

Drain; pour into lightly sprayed crockpot. Add shredded cheese and cream cheese to pasta. (Lark does NOT recommend using pre-shredded - it makes the sauce grainy)

In bowl, combine eggs, milk, salt & pepper; beat well. Add (cooled) melted margarine to egg mixture and blend well. Pour mixture over cheese and pasta.  Stir until all is blended.  Cook on low heat for 2 hrs. stirring occasionally.

Enjoy a wonderful weekend!

​

Linked to Savory Sunday

              Melt in Your Mouth Monday

Weekend Potluck

{Lightened Up} Pina Colada Parfaits

This is an easy and fat free and almost totally sugar free dessert - but most will never know!

It's sooo delicious and hubby and I really enjoyed this light dessert.

I have a similar 2-ingredient cake recipe in my cookbook because I love it so, but when I saw this 'dress up' idea I couldn't resist.

I found the recipe in this wonderful cookbook that I was given as a gift.

I've decided I need to keep this book out of the cupboard and use it more often.

"Busy People's Diabetic Cookbook" by Dawn Hall

I love that the book gives nutritional info and cooking time also.

The recipe says to 'frost' the cake with the pudding, but I decided to kick it up a notch...

I made parfaits in pretty stemware.

Do it however you'd like...I just didn't want to take up the space in the fridge with the big pan.

It's delicious any way you serve it.

PINA COLADA CAKE
(FROM THE BETTER BAKER AND
BUSY PEOPLE'S DIABETIC COOKBOOK)

1 - 20 oz. can crushed pineapple in its own juice, drain 1 cup juice & save
1-1/2 tsp. plus 1/2 tsp. coconut extract
1 - 16 ozs. box angel food cake mix, dry
1 (.9 ozs) large box sugar free fat free banana cream pudding mix, dry
1 c. skim milk
1- 8 ozs. container fat-free whipped topping
lightly toasted shredded coconut (optional)

Preheat oven to 350.

Line an 11" X 17" jelly roll pan with parchment paper. Set aside.
(Don't grease - cake will not rise)

In large bowl, stir crushed pineapple, 1-1/2 tsp. coconut extract, and cake mix together until well mixed. (Batter will poof up).  (I do it by hand - TBB)

Spread batter into prepared jelly roll pan.

Bake 15 - 20 minutes or until toothpick inserted in center comes out clean.

While the cake bakes, prepare the topping.  In large bowl, beat the pudding mix, milk, pineapple juice and remaining 1/2 tsp. coconut extract for 2 minutes on medium speed.

Gently fold the whipped topping into the pudding with a spatula until well blended.  Keep refrigerated until ready to use.

Once cake is finished baking, remove it from pan and let it cool on wire baking rack (in fridge for about 10 minutes if you're in a hurry).

While the cake is cooling, broil the coconut on a cookie sheet on the top shelf of the oven for a minute or two, just til light brown.

Place cooled cake on large flat serving platter or back into the cooled jelly roll pan.

Spread the cream topping over the cooled cake.

Sprinkle top very lightly with toasted coconut, if desired.

Keep chilled until ready to eat.

Yield: 24 servings

Nutritional value: Calories: 103 (0% fat); Cholesterol: 0 mg; Carb: 22 gm. Dietary Fiber: 0 gm; Protein: 2 gm; Sodium: 222 mg

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Linked to Full Plate Thursday
              Fit and Fabulous Friday
              Melt in Your Mouth Monday
                  Ingredient Spotlight