I’m sorry this is so late.
Gary knows how badly I’m suffering with this arm, and he generously shared this group of recipes with permission to share with you. This will be it for today. I HOPE to get some recipes rounded up this weekend to send at least M-W-Th. And Friday next week. Thanks so much Gary!
Alan Jackson's Sausage Cheese Balls
File In: Appetizers, Snacks, Retro from March 2010
Ingredients
About: This recipe is one of Country Singer Alan Jackson's favorite.
Makes 4–5 dozen
Ingredients
1 pound hot ground sausage
2 cups shredded extra sharp cheddar cheese
3 cups Bisquick (or any brand) baking mix
Preparation
Preheat oven to 350°.
Mix all ingredients by hand. Roll into 1- to 2-inch balls.
Bake on ungreased cookie sheet for 20–25 minutes until golden brown, turning once every 10 minutes.
Uncooked sausage cheese balls can be frozen until ready to cook.
Blueberry Banana Oatmeal Smoothie
File In: Drinks, Smoothies
About: ""This is a quick and healthy breakfast or snack. You can easily replace the blueberries with any other fruit or berry. I've also just used banana and added some peanut butter. Yum. You can replace the sugar with Splenda(R), if desired."
Prep 10 min; Ready In 10 min
Ingredients
1 cup soy milk
1 frozen banana, sliced
1/4 cup frozen blueberries
1/4 cup oats
1 tablespoon chia seeds
1 teaspoon vanilla extract
1 teaspoon white sugar, or more to taste
Directions
Blend soy milk, banana, blueberries, oats, chia seeds, vanilla extract, and white sugar together in a blender until smooth.
Cilantro Lemon Marinated Chicken Kabobs
File In: Grilling
Source: Taste of Home at: http://www.tasteofhome.com/recipes/cilantro---lemon-marinated-chicken-kabobs/print
About: "Cook the onions first so there’s plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. —Moumita Ghosh, Kolkata, West Bengal"
TOTAL TIME: Prep: 40 minutes + marinating Grill: 20 minutes.
YIELD: 6 servings
Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons lemon juice
1-1/2 teaspoons salt
1/2 cup water
1/4 cup plain yogurt
1 cup fresh cilantro leaves
1/3 cup fresh mint leaves
2 Serrano peppers, sliced
1 piece fresh gingerroot (1 inch), coarsely chopped
4 garlic cloves, sliced
3 medium sweet onions, cut crosswise into 1/2-inch slices
4 tablespoons canola oil, divided
Lemon wedges
Directions
1. In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
3. Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts
1 kabob with 1/2 grilled onion: 224 calories, 12g fat (2g saturated fat), 63mg cholesterol, 651mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 24g protein.
Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
Creamed Chicken and Mushrooms for Two
File In: Easy Meals Just For Two
Source: Dixie Merrill, Newark, Ohio
Link: As posted in Taste of Home: http://www.tasteofhome.com/recipes/creamed-chicken-and-mushrooms/print
About: Total Time: Prep/Total Time: 20 Minutes.
Yield: 2 Servings
Ingredients
1/2 cup sliced fresh mushrooms
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon paprika
Dash ground nutmeg
1/2 cup chicken broth
1/4 cup milk
1 cup cubed cooked chicken
Hot cooked rice
Directions
1. In a small saucepan, sauté mushrooms in butter until tender. Stir in the flour, parsley, salt, paprika and nutmeg until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in chicken. Cook 2 minutes longer or until heated through. Serve over rice. Yield: 2 servings.
Fabulous Cheese Fondue
File In: Dips, Appetizers
Source: http://www.crock-pot.com/slowcooker-recipe?search=true&rid=3263
About: Time on High: 1 to 2 hours Time on Low: 2 to 3 hours
Ingredients
1 Tablespoon margarine
1/4 Cup onion, chopped
2 Cloves garlic, minced
1 Tablespoon all-purpose flour
1/2 Cup dry white wine
1/4 Cup reduced-fat milk
8 Ounces cheddar cheese, shredded
8 Ounces Gruyère cheese
2 Ounces blue cheese
Instructions
Combine all ingredients in the Crock-Pot® stoneware. Cover cook on Low 2 to 3 hours, stirring once or twice, until cheese is melted and smooth.
French Onion Soup Burger
File In: Sandwiches
Source: The French Onion Soup Burger was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince in New York City. https://thomasbreads.com/recipes/french-onion-soup-burger
About: What does the Food Network, Thomas’ and New York City, have in common? Chef Paul Denamiel and his French Onion Soup Burger.
Servings 6; Prep Time 25 minutes; Cook Time 10 minutes
Ingredients
Béchamel Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
1 1/4 Cup Heated Milk
Ground Pepper
Burger
4 Large Spanish Onions
1 Cup Beef or Chicken Stock
2 Sprigs Fresh Thyme
4 Tbsp. Olive Oil
6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
6 Slices of Emmental Cheese
6 Thomas’® Original Sandwich Size English Muffins
Directions
Béchamel sauce
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 minutes. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.
Burger
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized. Add stock and cook until most is evaporated. This may take about 20 minutes. Remove thyme sprigs. Salt and pepper. Set aside.
Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5–6 minutes each side for medium burger. After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.
Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions.
Beefy Corn and Black Bean Chili
File In: Healthy, Soups, Sides
Source: From Oxmoor House and posted on: http://www.myrecipes.com/recipe/beefy-corn-black-bean-chili
No one will ever guess that this chili hasn't simmered on the stove all day. (Our secret: it's ready in about half an hour.)
This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.
Prep Time 1 minute;
Cook Time 27 minutes;
Servings 6: 1 cup
Ingredients
1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)
Directions
Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
NUTRITION INFORMATION
calories 193, calories from fat 14 %, fat 3 g, sat fat 1 g, mono fat 1 g, poly fat 0.3 g
protein 20 g.
Mexican Pasta Salad with Creamy Avocado Dressing
File In: Healthy, Pasta Salads
About: “Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.”
Cook Time 20 minutes; Ready In 29 minutes
Ingredients
Dressing
1/2 ripe avocado
1/4 cup mayonnaise
2 tablespoons lime juice
1 small clove garlic, grated
1/2 teaspoon salt
1/4 teaspoon cumin
Pasta Salad
8 ounces whole-wheat fusilli (about 3 cups)
1 cup halved grape or cherry tomatoes
1/2 cup canned black beans, rinsed
1/2 cup corn, fresh or frozen (thawed)
1/2 cup shredded Cheddar cheese
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Directions
To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.
Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
Healthy Spiralized Sunomono Salad and Shrimp
File In: Healthy, One Dish Meals
Source: From Lisa Lillien, Hungry Girl at http://www.hungry-girl.com/weekly-recipes/spiralized-sunomono-salad-n-shrimp-turnip-noodles-and-chicken-sausage
About: "Sunomono salad is a staple at sushi restaurants. Here, we give it a modern twist with a punch of protein. It's basically perfect!"
Prep: 10 minutes, Chill: 15 minutes, MAKES 4 SERVINGS
Ingredients:
1 1/4 lbs. seedless cucumber (about 2 large or 5 small cucumbers)
3 tbsp. seasoned rice vinegar
1 tsp. reduced-sodium/lite soy sauce
Half a packet no-calorie sweetener (like Truvia)
8 oz. ready-to-eat bay shrimp
2 tsp. sesame seeds
Directions:
Using a spiral vegetable slicer like the Veggetti, cut cucumber into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel cucumber into thin strips, rotating the cucumber after each strip.) Roughly chop for shorter noodles.
Transfer noodles to a strainer, and pat dry.
In a large bowl, combine rice vinegar, soy sauce, and sweetener. Mix well.
Add cucumber noodles and shrimp. Gently toss to mix. Cover and refrigerate for at least 15 minutes.
Sprinkle with sesame seeds.
Nutrition
1/4th of recipe (about 1 1/4 cups): 109 calories, 1.5g total fat (<0.5g sat fat), 467mg sodium, 9.5g carbs, 1g fiber, 6g sugars, 14.5g protein
SmartPoints® value 2*
Lemon Butter Wafers
File In: Desserts
Source: Recipes By Diane Mott Davidson
Link: http://recipiesbydianemottdavidson.blogspot.com/
About: Makes 32.
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
2 large eggs
1 1/4 cups sifted flour
2 tablespoons very firmly minced lemon zest (see notes)
1/3 cup ground almonds (see notes)
Directions
In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours.
Preheat the oven to 350 degrees. Butter a non-stick cookie sheet. Using a ½ tablespoon measure, spoon out level ½ tablespoons of chilled cookie dough onto the cooking sheet, placing them 3 inches apart. Bake for about 10 minutes or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks. Stir in a covered tin.
Makes 64 cookies
Note: It is best to grind the almonds and mince the lemon zest in a small electric grinder such as a clean coffee grinder. The result is superior to that obtained with an ordinary food processor.
Variation: Spread 1 tablespoon best quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top. This makes a delicious lemon-raspberry cookie sandwich.
Potstickers Panfried Pork Dumplings
File In: Ethnic, Appetizers
Source: https://www.thespruce.com/panfried-pork-potstickers-694859
About: Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough.
Yields about 48 potstickers.
What You'll Need
Dumpling Dough*
2 cups all purpose flour
1 cup boiling water
Filling:
8 ounces celery cabbage (Napa cabbage)
3 tsp salt, divided
1 pound lean ground pork
1/4 cup finely chopped green onions, with tops
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil
Other:
2 - 4 tablespoons vegetable oil
How to Make It
1. Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
2. In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.
3. In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
4. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
5. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
6. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
7. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
8. To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Reprinted with permission from Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants.
Triple Layer Toffee Bars
File In: Desserts
About: These easy caramel and chocolate layered cracker toffee bars are a twist on a traditional cracker toffee.
Prep 25 Minutes; Total 1 Hour 25 Minutes; Ingredients 6; Servings 48
Ingredients
90 buttery rectangular crackers (from 13.7-oz box)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Steps
1. Line 13 x 9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
2. In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
3. Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.
Nutrition: Calories 140, Calories from Fat 60, Total Fat 7g 10%, Saturated Fat
3 1/2g 17%, Trans Fat 0g, Cholesterol 10mg 3%, Sodium 85mg 4%, Potassium
75mg 2% Total Carbohydrate 18g 6%, Dietary Fiber 0g 0%, Sugars 13g.
Blueberry Scones with Lemon Glaze
File In: Biscuits, Breads, Scones, Muffins, Etc.
Source: Recipe courtesy of Tyler Florence, Food Network.com at
http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780
Total: 40 minutes; Active: 20 minutes; Yield: 8 scones; Level: Easy
Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Directions
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Caramel Bread Pudding for Two
File In: Desserts, Just For Two
Source: Recipe courtesy of Food Network Kitchen
http://www.foodnetwork.com/recipes/food-network-kitchen/caramel-bread-pudding-for-two-3364140
Just two small croissants make enough decadent bread pudding for two people, with no leftovers!
Total: 1 hour 5 minutes; Active: 15 minutes; Yield: 2 servings; Level: Easy
Ingredients
2 tablespoons unsalted butter, melted, plus more butter for greasing the cups
2 croissants (about 2 ounces each), torn into 1-inch pieces
1 large egg
2 tablespoons plus 1/2 teaspoon sugar
3/4 cup half-and-half
1/2 teaspoon pure vanilla extract
4 soft caramel candies, chopped
Directions
Special equipment: 2 ovenproof 6-ounce tea or coffee cups
Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.
Carrot Cake Oatmeal
This warm breakfast cereal made in the slow cooker is a great way to get your veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.
8 Servings Prep: 10 minutes. Cook: 6 hours
Ingredients
4-1/2 cups water
1 can (20 ounces) crushed pineapple, undrained
2 cups shredded carrots
1 cup steel-cut oats
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Brown sugar, optional
Directions
In a 4-qt. slow cooker coated with cooking spray, combine the first seven ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired.
Nutritional Facts: 1 cup equals 197 calories, 2 g fat (trace saturated fat), 0 cholesterol, 23 mg sodium, 46 g carbohydrate, 4 g fiber, 4 g protein.
Now that you have a few 
now it's time to get the show on the road.
Remember,
From 
yep, any recipe geek.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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