Friday, November 28, 2014


I used to partake in the chaos of Black Friday . . . never again! 
Saw this video and had to share! Enjoy! ☺

Monday, November 24, 2014

Kitten Therapy: The Prescription for Stress

It's Yummy Monday - Mexican Chicken Corn Chowder

"This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious."
1 1/2 pounds boneless skinless chicken
breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish - optional

1.In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2.Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3.Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Monday, November 17, 2014

It's Yummy Monday - Salsa Chicken!

4 skinless, boneless chicken breast
4 teaspoons taco seasoning mix

1.Preheat oven to 375 degrees F (190 degrees C)
2.Place chicken breasts in a lightly greased 9X13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Monday, November 10, 2014

It's Yummy Monday -- Pork Chops With Apple Cider Sauce

4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
1 (8 ounce) container frozen apple cider
concentrate, undiluted
1/4 cup dry sherry

1.Preheat oven to 375 degrees F (190 degrees C).
2.Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
3.Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Friday, November 7, 2014

A Special Message from Representative Lois Capps (D-CA)

The Lymphoma Research Foundation continues to make strides in patient care and research. Representative Lois Capp (D-California) is dedicated to helping to make things better for patients and to help improve our healthcare system. Thanks for all you do!

Tuesday, November 4, 2014


During your cancer journey, you will go through many changes. You may not recognize the face that stares 
back at you in the mirror. 
Your treatments may make you feel terrible. 
You'll have no energy.

Here's the thing, whenever you start to feel like you'll never make it through, take some time to reflect on the REAL you. 
The YOU prior to getting your diagnosis. 
Life before cancer.

Although it may be hard to see or feel your inner beauty, 
you are still YOU! 

Pamper yourself . . . . take bubble baths, journal, go for walks, garden, sit quietly in nature and look up at the sun!

You WILL get through this and come out much stronger on the other side . . . . PROMISE!

Monday, November 3, 2014

It's Yummy Monday -- Slow Cooker Pot Roast!

Perfect for a cool, autumn night! Just set the crock pot in the morning and you'll come home to a delicious, nutritious and yummy dinner! Enjoy!

P.S.- I add whatever vegetables I have in the fridge as well....mmmm! ☺
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

1.Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
2.Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
3.Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
4.Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
5.Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
6.Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
7.Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
8.Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
9.Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Saturday, November 1, 2014

The Day After -- ☺

Halloween was fun as usual, with lots of trick-or-treaters! Beautiful weather, great costumes and . . . R-O-S-E!

She only lasted 15 minutes in the booth before she bailed out!