Magazines ~ No wonder they are folding.

I collect magazines from my hairdresser and nail person to give to my sister-in-law who reads them cover to cover and then she passes them on..  Now I've discovered that reading them cover to cover takes about 10 minutes.  I glanced at an old copy of Ladies' Home Journal which is very small now days and totally useless since 84 pages out of the 124 total are ADS ! Now who buys subscriptions for ads? I also discovered that these service people are sent these magazines free of charge and they don't even have to ask for them.  Every week or every month they pour into the hair salons, barber shops, and nail concerns for people to thumb and seek--seeking an actual article with some meat in it, good luck with that?  Honestly, what is this world coming to? Oh, and another thing, I pick up a magazines, any magazine (so far) and stuff drifts out like dandruff.  I'm covered with ads, I stand and I am in a puddle of inserts that don't stay in--is there nothing about magazines that one can depend on now days--and why am I just finding this out?

Okay, I'm over my snit.  Here is something to make us all feel better.  Twice baked potatoes without the 'jackets'.

Twice Baked Potato Casserole

(Recipe from Sippity Sup)

Ingredients:

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

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Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Comfort me with potatoes.

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated Parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

I am making these right this minute.

Ingredients

• For the sauce:
• 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
• 1 1/2 c. brown sugar
• 1 Tbsp. water
• For the Sticky Fingers:
• 1 c. oil
• 1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)

Instructions

• Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
• That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!
• In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
• Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.
• *If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

The site below has some really good recipes.  It's a family thing, which is what I like.

http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and-2.html

The comfort of family~

Saturday we were invited to Cincinnati for a last graduation party of the season. That particular branch of the family had attended fifteen graduation parties already and they decided to have their party late in the season. Daniel was the graduate who will attend college in a few weeks and he was blessed with many family and friends wishing him well. Pam and George did a bang up job with the food and decorations. Pam's sisters busied themselves making sure everyone was comfortable and having a good time. When getting together with the Lechlers it is always an easy time. It could never evolve into a reality show for TV because everyone behaves and has the family's interest at heart. We are too dull for TV, thank God. Andy and I went down a little early and Glenda and Joe and Andy and I played cards and had drinks on their deck. Humming birds flitted over head and butterflies drifted in and out of sight and it was a peaceful beginning to a lovely afternoon and early evening. It was a amazing weather too, sunny but cool enough to be just right. The pool area was busy but not as busy as it would have been in had it been in the 90s as it has been all summer. We were back in Columbus by 9:00 and the dogs thought that was way too late for us to be out.

As always we planned together other get- together events starting with Labor Day here on Cooke Road, January at the beach house for Joe and Glenda, Andy and me, and then next June at a different beach house with most of the family . Family...it's a good thing.