Living Life in a Fish Bowl!

Gloria’s take on life.

recipe for peace

isaiah 26 3

Selah,  (pause and think about this)

til next time

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October 15, 2017 Posted by | Pastor's wife, recipes, Woman Pastor | , , , , , | Leave a comment

now that is a salad!

Applebee’s, Chili’s, and Chipotle have nothing on this refreshing salad.  It is so easy, festive, and delicious.

Tex Mex SaladYou need:

1/3 cup lime juice (I used 3 fresh limes)
1/3 cup olive oil
1 tsp sugar
¼ tsp crushed red pepper
1 15-16 oz can black beans, rinsed and drained
10 oz frozen whole kernel corn, thawed
1 cup lightly packed fresh parsley, chopped  (I have planted my own – so much cheaper)
1 large tomato cut up or 1 cup cherry tomatoes, halved
1 avocado, halved, pitted and chopped
1 green pepper, chopped
6 green onions, sliced thin (I used only 2)

In a shaker jar combine lime juice, oil, sugar, (1/2 tsp kosher salt, optional) and crushed red pepper.  Shake well to combine.

Arrange black beans, corn, parsley, tomatoes, avocado, pepper, and green onion on a plate or in a bowl.  Drizzle with dressing.  You can add crushed tortilla chips but we wanted to stay on the healthy side so we didn’t.

what's for supperAdd meatloaf with a cheese twist and some vegetables wrapped in foil with salt, pepper and butter to your salad and you have a delicious meal.

Meatloaf with a Cheese Twist

1 package Lipton onion soup mix
2 eggs
1 to 1 ½ cups of bread crumbs
1 pound ground hamburger
salt and pepper to taste
Nacho mild cheddar cheese sauce (I needed to do something with the leftover cheese sauce from graduation. I may never eat meatloaf without it again.)

Mix soup mix, eggs, bread crumbs, hamburger, salt and pepper.  Place half of this in pan.  Spread cheese sauce over this.  Then top with the rest of the hamburger mixture.  Bake at 350 for 1 hour.

Veggies wrapped in foil

Cut up potatoes, carrots, green onions – sprinkle with salt and pepper, dot with butter and wrap in aluminum foil. I double wrap it because I do not like a mess in my oven.  Put it in the oven with your meatloaf and it will be done when you meatloaf is done.

Cooking in the kitchen!

til next time


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May 29, 2015 Posted by | recipes | , , , , , , , , | Leave a comment

Suzy homemaker wanna be

There are a couple of good canned Chicken noodle soups out there.  The convenience is a plus.  I have found a recipe that not only is wonderful, it is also fun to make.  It reminds me of watching my grandma make homemade noodles.  This makes a good portion for two with a bowl leftover for later.

¾ c flour
½ tsp ground thyme, divided
¼ tsp salt
1 egg yolk
1 boneless/skinless chicken breast
2 cans Chicken broth – low sodium
1 medium onion, chopped
1 medium carrot, sliced
¾ c frozen peas
1 T parsley

Mix  flour, 1/4 tsp ground thyme, and salt in a bowl.  Beat  egg yolk with 3 T of water in another bowl: add to flour mixture. Stir until blended.  Shape into a ball.  Place dough on lightly floured surface – knead about 5 minutes or until smooth and elastic.  Wrap dough in plastic wrap and let stand 15 minutes.

Then roll out dough to 1/8 inch thickness.  Let stand 30 minutes to dry.  Cut into 1/4 inch wide strips.  (next time I will cut them into more bite size pieces instead of leaving them long)  Let dry at least another 30 minutes.  My grandma would literally let them dry all morning.

key is to let it dry

key is to let it dry

Meanwhile place the boneless chicken breast in a pan with enough water to cover.  Bring to a boil.  Reduce heat, cover and simmer  until tender.  Remove chicken and cut into pieces.  Let water cool, strain, return liquid to pan and add  2 cans of chicken broth – more if you like.  Add: cut up chicken,  onions, carrots,  peas, 1/4 tsp ground thyme –  bring to a boil.  Add noodles.  Reduce heat to low; simmer, uncovered, 8 minutes or until noodles are done.  Add dried parsley.    Enjoy!

mmmmmm good(This time around – sadly – I forgot the peas and parsley.  It was still delicious.)

I am always looking for something that takes little time and is delicious.  This next recipe is both!

Quesadilla Casserole

Quesadilla casserole

1 lb ground beef
½ c chopped onion
2 cans (8oz each) tomato sauce
1 can black beans, drained and rinsed
1 can whole kernel corn, undrained
1 can chopped green chiles, undrained
6 flour tortillas (8in)
2 c shredded cheese or more as desired

Brown beef and onion in large skillet, drain.  Add tomato sauce, beans, corn and green chiles; mix well.  Stir in all spices. Bring to a boil. Reduce heat to low; simmer 5 minutes.  (you may add 1/2 tsp of crushed red pepper – I didn’t)

Spread 1/2 cup of the beef mixture on bottom of 13X9X2 baking dish sprayed with no-stick spray.  Top with 3 of the tortillas – I cut mine to cover – there will be overlapping. Layer with 1/2 remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese.  Bake 350 for 15 minutes.  Let stand 5 minutes before serving.  Garnish with sour cream, green olives and/or black olives.  You can make this ahead of time and then bake for 45 minutes to an hour.

Family favorite – chix and rice

chix and riceChix and Rice -family fav

1 ½ lb chicken (boneless/skinless cut into 1 inch pieces)
3 cans cream of chicken soup
2 cups sour cream
2 tubes hi ho crackers (crushed)
1 stick butter (melted)
2 T poppy seeds

Spray 9X13 pan. Line chicken in the bottom of the pan.  Mix soup and sour cream. Pour mixture over chicken.  Top with crackers.  Drizzle butter over all.  Sprinkle poppy seeds on top.  Bake 350 for 1 1/2 hours.  Serve over rice.  I prefer long cooking rice.  Enjoy!

Autumn apple crisp

Autumn apple crisp

5 apples sliced (next time I will skin them also)
½ c sugar
½ T flour
½ tsp ground cinnamon
¼ c water
½ c oats
½ c flour
½ c brown sugar
¼ c nuts (optional)
1/8 tsp baking powder
1/8 tsp baking soda
¼ c butter melted

Spray 9×9 pan. Line apples on bottom.  Mix next 3 ingredients and sprinkle over apples.  Next pour water over it.  Mix up topping ingredients and crumble over the apples.  Bake 350 for 35 – 40 minutes.  Great with cool whip or cinnamon ice cream.

I am married to a man who eats about anything – although he is not a fan of chunk tomatoes.  He encourages me to try new recipes and recognizes that sometimes they will flop horribly.  We have the take out pizza number handy.

I am always looking for new recipes.  I would love to have you share your favorite.

til next time


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December 12, 2014 Posted by | recipes | , , , , , , , , , , , , , , | 2 Comments

a couple easy Thanksgiving recipes

For years I have been looking for a stuffing recipe that would take the place of  Stove Top Stuffing.   While I absolutely love Stove Top and I almost always have a box on hand,  I can remember my dad making stuffing from scratch.  As a 17-year-old (the age I was when my father got very sick and later that year died) I didn’t think about getting recipes from him.  I don’t know if he always loved to cook.  He was a cook in the Army and some of my fondest memories are of him letting me help in the kitchen.  Most girls learn from their mother.  I learned from my dad.  However, my mom made the best desserts and treats.

Rachel Ray was doing her A to Z Thanksgiving recipes.  While I have only watched a part of one of her shows in the past, I decided to see what it was all about.  She grabbed my attention right away with her A is for Apple Stuffing.

Apple Stuffing

1 stick of butter – I used about 2/3 of a stick
Heart of celery – including leafy tops – chopped
2 medium onions – chopped
2 apples – cubed – skin on
Cook the above til tender. Do not over cook.
4-5 cups cubed croutons (I made my own which was part of the fun for me and reminded me of my dad.)
Sprinkle with poultry seasoning. Add fresh parsley, sage, rosemary and thyme. Since I didn’t have fresh I used dried – 1 tsp of each.
Add 2 bay leaves.
Next pour turkey stock over it. (I prefer a dry stuffing so I didn’t soak it. Also you can use Chicken broth.)
Grease pan – pour dressing into pan – dot with butter. (I did not add the additional butter)
Bake 350 for 25 -30 minutes or desired texture.

Rachel Ray's Apple Stuffing  I am pretty sure my dad did not add apples but this stuffing is fabulous and has bumped Stove Top right off the shelf.  The process was very much  “Suzy Homemaker.”  It was exactly what I was looking for.   Oh, and the house smelled wonderful!!

By the way, the leftovers make wonderful turkey, stuffing, and cranberry sandwiches.

leftoversI love trying new recipes.  Sometimes they flop but even then the process is still fun.  I am always ripping out recipes to try at a later date.

I have been wanting to try this Hawaiian Cake recipe.  I must have really wanted to try it because I had two recipes in my stack.  (Doesn’t everyone one have a pile of recipes that one day you want to try?)  One was called Hawaiian Cake and one was called Pineapple Cake.  They were very similar but I went with the Pineapple Cake because of the toasted coconut.

Pineapple Cake/Hawaiian Cake

2 cups flour
2 cups sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch of salt
1 – 20 oz can crushed pineapple (do not drain)
Grease a 9X13 pan. Bake 350 for 35-40 or until top is golden. Let cool.
1 C nuts chopped (I used almonds)
1 C coconut
Toast in oven for 10 minutes. Watch closely. Should be golden brown in color.
1 stick softened butter
1 – 8 oz cream cheese
1 tsp vanilla
Beat together. Add 1 ½ C powdered sugar
Frost cake. Add topping right before serving.


Pineapple cakeThis is a moist cake.  If you like pineapple and coconut, you will love this cake.  I think I will go have a piece right now.  It makes a great breakfast!

Happy Thanksgiving.  May we live with a thankful heart each day of the year!

til next time


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November 25, 2014 Posted by | recipes | , , , , , , , , , , , , | 1 Comment

pumpkin flan brulee – super easy and delish!

Each week I still get numerous hits on my post 5 simple, yummy dessert recipes.

I have lots of recipes that I want to try.  The good ones may end up on my blog.  I am hoping that this will motivate me to try some of those recipes that I have been hanging on to.

I was given some fresh pumpkin puree and so I pulled out my recipe box – that is stuffed with more recipes than I could make in my lifetime – and picked out  a new one.

I have a great system.  Once I have tried a new recipe – if it is good it gets a smiley face on it.  If it is not  good or so-so, it gets thrown away.

Pumpkin Flan Brulee – the picture made it look so yummy.  It is creme brulee with pumpkin so why wouldn’t it be yummy?

Here it is and the recipe gets a smiley face on it.   I love things that look great but are a snap to whip up.

Pumpkin Flan Brulee

1 cup pumpkin

¼ cup honey

¾ tsp cinnamon

5 eggs

1 can evaporated milk

1 tsp vanilla extract

¼ cup brown sugar

Combine pumpkin, honey and cinnamon.

Beat the eggs.  Add milk, vanilla and pumpkin mixture.

Mix well.  Slowly pour into 6 individual custard cups that are sitting in a pan of hot water.

Bake at 325 for 45 minutes. (my oven only took 35 min)

Test with a knife at the edge of the  custard.  Center will continue to cook when removed from oven due to small size.

Sprinkle brown sugar over the baked custard.

Broil for 2 minutes until sugar bubbles, watching every second as it burns easily.  Cover and chill.


So with the Thanksgiving season upon us this is quite festive.  You can also bake it in a 10 inch baking dish – increase the temp to 350 and cook for an hour or until set.  (Insert knife into custard.  Blade should come out clean,)

Curt was surprised to have a somewhat healthy dessert waiting for him when he got home from class.  Since the kids are not crazy about pumpkin I am thinking we each of 2 more to eat.  Ahhh, yum!

til next time

November 20, 2012 Posted by | recipes | , , , , , | Leave a comment