Jimmy and Blazer

We have some new babies thier names are Jimmy and Blazer. We adopted them and they have been here a few weeks, hence the sparatic posts. One of them really needed to gain weight and the other was the pillsberry dough horse, so he needed a lot of expercise to turn that all into muscle. They are really starting to do well and I love every mintue that we get to spend with them. The girls love having horses in thier backyard and it is so neat to look out the window and see them out there. 



Tomorrow Night’s Dinner

Ham, Chicken and Cheese Casserole


3/4 pound mushrooms, sliced

1 large onion, chopped

1 green pepper, chopped

1/4 c. butter

1/2 c. all-purpose flour

1 2/3 c. milk

14 1/2 oz. chicken stock

16 oz frozen broccoli florets, thawed and drained

2/3 c. Parmesan cheese

1/2 tea. salt

1/2 tea. pepper

1/8 tea. nutmeg

package spiral noodles, I use the spinach and tomato ones, but use what you like

2 c. cubed cooked ham

2 c. cubed cooked chicken

2 c. swiss cheese




do your prep work before you get started cause after the sautee it does not take long and because there is milk involved you much watch the pot.

1. Sautee mushroom, onion, and green pepper in butter till tender

Into the pot to sautee

Into the pot to sautee

After Sauteed

After Sauteed

2. Stir in flour until blended
3. Slowly add milk and broth, bring to a boil, stir until thickened

Stiring to a boil and waiting for it to thicken

Stiring to a boil and waiting for it to thicken

4. Add broccoli, 1/3 c. parm cheese, 1 c. swiss cheese, chicken, ham, salt, pepper, nutmeg, and pasta

Ready to add to baking pan

Ready to add to baking pan

5. Add to 13×9 baking dish

Ready to pop into the oven tomorrow

Ready to pop into the oven tomorrow

You can pop it into the over now at 350 for 20 minutes covered, then remove the cover and add the left over swiss and parm cheese and continue baking uncovered till cheese is melted.

You could also freeze it, just make sure to keep your extra cheese with it so that you have it when its time to bake it up.


And a very Yummy close up

And a very Yummy close up

This recipe has been tested in my kitchen and is great.

Shrimp Dip

This recipe is always a hit when I have company or go to a party. Everytime someone invites me to there house they say “as long as you bring the Shrimp Dip” or if I invite people over they say “only if your going to have shrimp dip.” They love it and can’t get enough of it. I enjoy it best on club crackers or pretzels.

1 lg Philadelphia Cream Cheese package

2 tablespoons Katsup

1/2 cup Mayo

2 tablespoons Dry Minced Onions  (must be dry do not sub for chopped onion)

1 can sm shrimp pieces, drained

Dump altogether and stir. Cover and let sit in the fridge for at least 4 hours, so that the flavors can blend and the onions can rehydrate, but 12 hours is best.  Serve and enjoy.