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Author: Wendy

Hi, I’m Wendy. I live in Saskatoon, Saskatchewan with my husband & two boys. You have found my personal website. I post my opinions to Twitter and photos to Flickr and Bridge City. I’m sometimes charming and mostly harmless.

Norwegian Christmas Pudding Recipe

Ingredients

  • 1 lb butter
  • 2 c water
  • 6 tb flour
  • 1 1/4 c flour
  • 6 c milk
  • 1/2 ts salt
  • 1 beaten egg
  • 2 ts sugar
  • Cinnamon

Directions

  1.   Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons flour, stir in with a whisk. 
  2. Wait a few minutes & remove the fat that comes out (this is used later). 
  3. Add 1 1/4 cups flour & stir again, add milk which has been heated, use electric mixer to keep it from getting lumpy.  while beating, add salt, egg & sugar. 
  4. Put in crock pot to keep warm with the skimmed fat poured over pudding & add sugar & cinnamon.

Norwegian Meat Salad Recipe

Ingredients

  • 1 c Julienne strips of cooked beef, veal, or lamb
  • 1 c Julienne strips of baked or boiled ham
  • 1 tb Minced onion
  • 6 tb salad oil
  • 2 tb cider vinegar
  • 1/2 ts pepper
  • 1 t minced parsley
  • 1/4 c heavy cream or sour cream
  • 1 Hard boiled egg, sliced
  • 1 Boiled or pickled beet, sliced

Directions

  1. Mix cut meats with onion.  Beat together oil, vinegar, pepper and parsley. Stir cream into dressing.  Mix with meats combining lightly.  Garnish with sliced egg and beet.

Served as a main dish salad.

Cheese Garlic Sticks Recipe (Red Lobster)

Ingredients

  1. 1/3  cup Butter or margarine
  2. 1/4  teaspoon Garlic powder
  3. 2 cups Bisquick baking mix
  4. 1/2 cup  Cold water
  5. 1/2 cup  Cheddar cheese — shred fine

Directions

  1. Preheat oven to 425~. Heat margarine or butter in 13×9 pan in oven until melted. Stir in garlic powder.
  2. Combine baking mix, water and cheese until soft dough forms.
  3. Gently smooth dough into a ball on floured cloth-covered surface.
  4. Knead 5 times.
  5. Roll dough into 10×6 rectangle.
  6. Cut lengthwise is half; cut each half into 12 sticks, about 3/4″ wide.
  7. Roll each stick in margarine or butter in pan. Bake for 12 to 15 minutes or until golden brown.

Blooming Quesadilla Ring Recipe

Ingredients

for 20 servings

  • 2 cups chicken, cooked and shredded
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped
  • 1 cup taco sauce
  • 20 taco-size tortilla
  • 3 cups shredded cheddar cheese
  • 3 cups shredded monterey jack cheese

Directions

  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the chicken, red bell pepper, onion, jalapeño, and taco sauce, and mix to combine. Set aside.
  3. Cut each tortilla in half. Evenly spread about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture on one half of the tortilla.
  4. Roll the tortilla into a cone starting from the cut edge making sure not to push the ingredients out of the tortilla.
  5. Place a wide mouth jar or glass in the center of a parchment paper-lined baking sheet.
  6. Create a ring around the jar with the tortilla cones. The point of the cones should be in the center, touching the surface of the jar. There should be about 13 cones in the first layer.
  7. Sprinkle both cheddar cheese and Monterey Jack cheese over the first layer of cones.
  8. Start the second layer of cones by placing one cone on top and in between 2 cones in the first layer. Continue this process with the rest of the cones. There should be 3 full layers of cones with 3 left to fill some of the empty space in the top.
  9. Sprinkle the rest of the cheddar and Monterey Jack on top of the blooming quesadilla. Remove jar from center of ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15 to 20 minutes.
  10. Transfer to a plate. Place dip of choice inside the ring. Top with desired garnishes.
  11. Serve immediately.

20 Years

Jordon and I have been married 20 years this Wednesday.  We were going to go to Banff National Park to celebrate in a great little hotel but then he got cancer and it really hurts him to drive that far.  Instead we are doing a staycation and staying in the downtown Holiday Inn in a great suite.  We learned after Edmonton that if we drove to Banff Jordon would be in overwhelming pain by the time we got to MEC in Calgary and in serious pain by the time he got to Banff.  He would be exhausted the next day which would be a lost day.  It also meant he would be exhausted and in pain by the time we got home to Saskatoon.  That is the reality of having cancer.

Jordon Cooper

It’s going to be a challenge because Jordon can’t eat much other than salads for breakfast and he abhors the taste of coffee.  That was something that seemed to start when the tumor was growing on his liver before he was diagnosed with cancer.  It has continued on with the chemotherapy.  Or it is because the tumors aren’t dead yet.  Either way, he hates coffee now.

Monday we are free all day and may head out of town.  It depends on how he feels in the morning.  He is at the end of the chemo cycle but that doesn’t mean he feels great, especially in the mornings.  I think the sleeping pills are a part of that.  He may just sleep in until we need to check into the hotel.

Tuesday Jordon has to go get his blood work down and have a chemo review with an oncologist (she is one of the oncologists on his team but the only met once.  I am sure she will be great like his other oncologists he deals with).  We will stick around Saskatoon Tuesday and go out with some friends Tuesday night.

Wednesday is the BIG day.  That is being spent with Jordon being hooked up to IVs and his headphones as he has chemo for much of the day.  He goes in early in the morning and won’t get out until early afternoon.  The good news is that he has a window after chemo where food doesn’t taste horrible to him so we will go out for lunch before heading home and seeing the boys and the dogs. 

The hotel has Wifi so I will bring a laptop along and update each evening.

Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Mild Salsa Recipe (Chi Chi’s)

Ingredients

  • 14-ounce can stewed tomatoes
  • 2 large green onions, chopped
  • 1 large tomato, cored and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash of Tabasco hot sauce to taste

Directions

  1. Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Lower heat and cook for 3 minutes. Put half of mixture through a blender to mince but not to puree. Return to remaining half of mixture. Cool and refrigerate tightly to use in a few weeks. Freezes well for 6 months.
  2. For hot salsa, add 1 teaspoon canned green chopped chilies or to taste.

Chili Con Queso Recipe (Chi-Chi’s)

Ingredients

  • 1 pound Velveeta cheese
  • 3/4 teaspoon granulated garlic
  • 4 1/2 ounces canned diced green chilies, drained
  • 3/4 ounce canned diced jalapeño, drained
  • 3/4 ounce fresh diced green pepper
  • 2 3/4 ounces canned red peppers, diced and drained

Directions

  1. Cut processed cheese into chunks no more than 1 inch thick. Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients. Spread all remaining ingredients evenly over the top of the processed cheese.
  2. Cover with a microwavable plastic lid and microwave on high for 2 minutes. Stir. Repeat the microwave process and stirring process until melted. Serve with your favorite tortilla chips.