“An effective technique in developing a peaceful mind is the daily practice of silence. Begin to listen for the deeper sounds of harmony and beauty that are to be found in the essence of silence.”
— Norman Vincent Peale (1898-1993)
American author & Protestant clergyman
(from his 1952 book “The Power of Positive Thinking”)
Bobbleheads date back to “temple nodder” figurines, including Buddha, in 17th century Asia. The first in the Western World were made in Germany in the late 1700s and were called “nodders” or “bobbers.”
The first sports bobblehead was a generic 1920s version for basketball. Whether we consider a plethora of professional athletes, politicians, or superheroes, bobbleheads have been with us for a long time. Now, for National Bobblehead Day, you can even have a custom bobblehead made of yourself. Hmmmm… I do not imagine that most of us like the image of someone bonking us on the head, however.
For National Shortbread Day, I thought I toss in a twist on the standard, melt-in-your-mouth shortbread cookie. With Potato Chip Cookies, you get all that sweet decadence with a balanced touch of saltiness tossed in and a touch of crispiness, too.
Super Simple Potato Chip Cookies
These cookies were introduced to me by a church friend in Marco Island, Florida. She was asked to make them for every event! There were never any leftovers.
2 sticks butter, softened
½ c sugar
1 tsp pure vanilla extract
1 ½ c flour
½ c medium-finely chopped nuts (pecans or walnuts)
1 c coarsely crushed potato chips
Confectioners’ sugar (for rolling & dusting)
Cream butter and sugar together till fluffy; stir in vanilla. Add the flour ½ cup at a time, stirring with a wooden spoon. Then mix in the nuts and chips. Drop sticky dough by heaping teaspoonfuls onto ungreased baking sheet. Bake at 350°F for 10-12 minutes till edges are golden. Transfer hot cookies to wire cooling rack and let cool completely before dusting with confectioners’ sugar.
KISS Tips: Though it’s tempting to eat the cookies while still hot, let them cool completely for crispness. This recipe is easily doubled. These do not freeze well; store airtight at room temperature.
I love quotations because it is a joy to find thoughts one might have, beautifully expressed with much authority by someone recognized wiser than oneself.
— Marlene Dietrich (1901 – 1992)
German-born American actress
Throughout 2024, I posted some 220 quotations from a broad range of people and centuries. I shared words from authors and activists, poets and pacifists, politicians and pioneers, socialites and scientists. I enjoy reading thoughts that inspire, encourage, and help me feel grounded. Hoping a few touched you, too, I look forward to sharing more in 2025.
I enjoy sharing recipes on my website and social media articles. In 2024, I am pleased to note that I shared some 4 dozen recipes with you. Some have been previously published in my various cookbooks; others are new. They ranged from appetizers and beverages to entrees and desserts. Here is the full list of my recipes shared via my website & social media in 2024.
APPETIZERS & SNACKS
1970s Cheese Fondue
Asian Dipping Sauce
Buffalo Style Pretzels
Gulf Coast Guacamole
Oysters in Bacon
Marti’s Marvelous Pretzels
Moon Over Buffalo Chicken Wings
Onion Pretzels
Pepperoni Pizza Bombs
Pizza Dip
Roasted Cream Cheese
Rumaki
Super Simple Beer Cheese
Super Simple Chicken Taquitos
BEVERAGES
Bloody Mahhhvelous Mary
Mulled Wassail
Orange Pineapple Rum Punch
SOUP
Hot-and-Sour Soup
Mushroom Hot-and-Sour Soup
Souper Simple Asparagus Soup
BAKED (non-dessert)
Garlic Bread
Hawaiian Macadamia Nut Bread
Cheesy Garlic Bombs
Cheesy Garlic Bread
Raisin Bread Loaf
Photo by Jay Wennington
BRUNCH, LUNCH & ENTREES
Buffalo Chicken Zucchini Boats
Crabby Stuffed Zucchini Boats
Hot Pastrami Reuben
Perfect Grilled Steak
Sausage & Cabbage
Sesame Scallop Kebabs
Spinach Mushroom Omelet
Super Simple Hot Pastrami Sandwich
Super Simple Marvelous Meatloaf
VEGGIES, FRUITS, SIDES
Cranberry Applesauce
Fried Cabbage
Italian Stuffed Zucchini Boats
Stuffed Zucchini Boats
Super Simple Truffle Fries
Sweet Potato Souffle
Photo by Priscilla du Preez
DESSERTS
Almond Joyous Chocolate Chip Cookies
Arkansas Possum Pie
Blonde Brownies
Glenna Burnham’s Gingerbread Boys & Girls
Papa’s Apple Pie
Strawberry Rhubarb Pie
Super Simple Apricot Macaroons
Triple Chocolate Mousse
Photo by Gabrielle Maurer
“Extreme hopes are born from extreme misery.”
— Bertrand Russell (1872 – 1970)
British philosopher
“The biggest seller is cookbooks and the second is diet books – how not to eat what you’ve just learned how to cook.”
— Andy Rooney (1919 – 2011)
American radio & television writer
All the best wishes to you for a happy and healthy 2025!
May peace find the hearts and actions of those who would destroy it for others. God bless all who are serving to help make this a better world for the rest of us. May 2025 bring health and happiness to you and all those you love.
“Freedom is never given; it is won.”
— A. Phillip Randolph (1889 – 1979)
American civil rights activist
Photo by Melody Zimmerman
“Every new beginning comes from some other beginning’s end.”
— Seneca (Lucius Annaeus Seneca) (4 BC – 65 AD)
Ancient Rome philosopher & statesman
Photo by Kateryna Hliznitsova
Hmmmm…. National “Get on the Scales” Day must have been created by someone who hates good foods, fun times, and fabulous friends.
“Avoid any diet that discourages the use of hot fudge.”
— Don Kardong (1948 – )
US runner, author, & former Olympic marathon runner
“The only thing better than singing is more singing.”
— Ella Fitzgerald (1917 – 1996)
American singer, songwriter, & composer
“First Lady of Song”
“Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves.”
— D.H. Lawrence (David Herbert Lawrence) (1885 – 1930)
English novelist, playwright & literary critic
“Classical American Literature” 1922
“There is nothing in the world so irresistibly contagious as laughter and good humor.”
From “A Christmas Carol”
We are enjoying hosting dear friends and celebrating throughout the holidays.
May you enjoy a very Merry Christmas and a very happy, healthy New Year!
Photo by Joshua Earle
“Youth is not entirely a time of life; it is a state of mind. Nobody grows old by merely living a number of years. People grow old by deserting their ideals. You are as young as your faith, as old as your doubts; as young as your self-confidence, as old as your fear; as young as your hope, as old as your despair.”
— Douglas MacArthur (1880-1964)
General of the United States Army
Image by Alex Shute
“If you wish to travel far and fast, travel light. Take off all your envies, jealousies, unforgiveness, selfishness, and fears.”
— Glenn Clark (1882 – 1956)
American Author
Forgiveness is the best gift we can give to anyone, ourselves included.
Image by Valentina Conde
“The greatest discovery of my generation is that human beings can alter their lives by altering their attitudes of mind.”
— William James (1842 – 1910)
American philosopher & psychologist
“The trouble with most people is that they think with their hopes or fears or wishes rather than with their minds.”
— Will Durant (1885 – 1981)
American historian & philosopher
“Aim above morality. Be not simply good, be good for something.”
— Henry David Thoreau (1817 – 1862)
American naturalist, philosopher, and writer
“It is better to be faithful than famous.”
— Theodore Roosevelt (1858 – 1919)
26th US President
“Spend enough time around success and failure, and you learn a reverence for possibility.”
— Dale Dauten (1949 – )
American columnist & president of Lumina Corporation
“Those who deny freedom to others deserve it not for themselves.”
— Abraham Lincoln (1809-1865)
American statesman; 16th President: 1861-65; assassinated following Civil War
“It is no use doing what you like; you have got to like what you do.”
— Winston Churchill (1874-1965)
British statesman, military officer, & United Kingdom Prime Minister
“There is a difference between conceit and confidence. Conceit is bragging about yourself. Confidence means you believe you can get the job done.”
— Johnny Unitas (1933 – 2002)
American football quarterback
Photo by Debby Hudson
“The test of tolerance comes when we are in a majority; the test of courage comes when we are in a minority.”
— Ralph Washington Stockman (1889 – 1970)
American pastor; New York City Christ Church
We’ve all been on both sides of many issues throughout our lives. I believe the true test of our worth comes in our ability to love, tolerate, and encourage others through our differences.
Image by Zulmaury Saavedra
“Freedom is not America’s gift to the world; it is Almighty God’s gift to every man and woman in this world.”
— Ronald Reagan (1911 – 2004)
American actor & 40th U.S. President;
also President of Screen Actors Guild twice
& 33rd Governor of CA
For National “Cook for Christmas” Day, I prefer to think of it as PRE-Cook for Christmas. These are the days when I prep all that I can ahead of the holiday celebrations. Thus, at party time, I can enjoy the festivities along with everyone else.
As we plan our Christmas Cocktail Party, I’m lining up a menu with hot & cold options, nibbles (like an extra-nutty version of Chex Mix) and heartier items, as well as sweet and savory choices. Many menu selections that will be served hot, I can make ahead of time and pop into the freezer.
So, I’ve prepared the Incredible Crabbies, an annual family favorite since the 1960s (“Fifty Years of Fabulous Family Favorites: Starters, Sippers & Sweets” p 72).
Today also included my Baked Stuffed Mushrooms. (Same book, p 83) Mushrooms I do pop in the oven at 350°F for about 8 minutes to partially cook the mushrooms before I wrap, label, and place the trays in the freezer.
I also turned my Cheesy Garlic Bread into little tapas bomb, easy for grab-and-go party fare. That’s 4 recipes done and 36 to go!
Cheesy Garlic Bread Bombs
These are fun, Super Simple, and terrifically tasty, either served with soup or an entrée or as tapas.
Hawaiian dinner rolls (sweet or savory)
Melted butter (with salt)
Dry onion soup mix
Mixed Italian herbs (fresh, dried, or lightly dried)
Garlic powder
Blend of shredded Monterey Jack and either Cheddar or Mozzarella cheeses
Chopped fresh or lightly dried basil
Shredded Parmesan cheese
Cut an X in top of each role, taking care not to cut through the bottom or outer edges. Press inner dough to sides and bottom of each roll, forming a “cup.” Liberally brush insides of each cup with melted butter and sprinkle soup mix and Italian herbs inside. Brush the top and sides of each roll with butter and sprinkle with garlic powder. Press 2 T shredded Jack cheese combo into each roll, letting some remain mounded on top. Sprinkle with basil and shredded Parmesan. Bake in single layer at 375°F for 10 minutes. Serve warm, as they are or with warmed marinara sauce for dipping.
KISS Tips: Before baking, you can wrap the rolls in foil or plastic wrap on a foil pan and refrigerate or freeze for later use. Bake 15 minutes if they are coming from the refrigerator and up to 20 if still frozen.
KISS Variation: Turn these into Pepperoni Pizza Bombs by lining each roll’s “cup” with 2 slices of pepperoni (on bottom and up sides), followed by shredded Mozzarella cheese & oregano. Brush tops & outsides with melted butter and sprinkle with garlic powder. Top with a sprinkle of mixed Italian herbs and shredded Parmesan cheese. Follow the same wrapping and baking instructions.
For National Comfort Food Day, hearty meals like chicken pot pie, warm soups, and meatloaf come to mind.
So, I opened up “Fifty Years of Fabulous Family Favorites,” the “Brunch, Lunch & Entrees” edition in the 3-volume set for this recipe from 2004.
Super Simple Marvelous Meatloaf
1 c herb-seasoned stuffing mix (small crumb style, not cubes), mixed with 1 c hot water & 1 T butter
1 envelope dry onion soup mix
2 lbs ground beef, mixed with 2 lg or x-lg beaten eggs
1 c favorite BBQ sauce or catsup or combo
Blend beef mixture with stuffing, soup mix, and half the sauce. Press into a loaf pan. Spread remaining sauce on top. Bake 1 hr at 350°F. (This is even better if you make it the night before and let it rest, covered, in the fridge.
“My hopes are not always realized, but I always hope.”
— Ovid (Plubius Ovidius Naso) (43 BC – 17 AD)
Roman poet
I salute this classic All-American favorite dessert. For the Christmas holidays, I like to toss in some cranberries or dried cranberries for color and zest… and a few raisins for sweetness. A lattice crust lets the fruity colors shine through. However, today I share my Grandmother Marjorie Rowe Gulumian’s recipe, which she simply dubbed Papa’s Apple Pie, as it was my Grampa Hrant’s favorite from the 1950s… and they always called him Papa. (It’s on page 177 of my 3-volume cookbook “Fifty Years of Fabulous Family Favorites: Starters, Sippers, & Sweets.”)
I merely suggest that during the busy holiday season, you can Super Simplify it by using rolled, refrigerated pastry, rather than making your own from scratch. However, if you love baking pies, whipping up pie crust is likely second nature to you. Try serving it warm with French vanilla ice cream on the side, along with some slices of sharp Cheddar cheese. Any way you make it, have a Happy Apple Pie Day!
Papa’s Apple Pie
½ c sugar
1/3 c light brown sugar
2 T flour
½ tsp each: ground nutmeg & ground cinnamon
¼ tsp salt
3 T butter
6-8 apples, peeled, cored & sliced (McIntosh, Granny Smith, or combination)
Pastry prepared for 2-crust pie
1 T light cream (or milk) & sugar for finishing
Combine sugars, flour, spices, & salt in small bowl. Cut in butter till pieces are the size of large peas. Place apple slices in large bowl; add sugar mixture, tossing to coat apples. Place apple mixture in prepared pastry in pie plate; top with second crust. Flute edges. Cut slits in top for steam to escape. Glaze top of pie with cream; sprinkle lightly with sugar. Cover edges of crust with foil to prevent over browning. Bake at 425°F for 20 minutes in lower third of oven. Reduce oven heat to 350°F and let bake 25 more minutes. Remove foil and bake 10 more minutes or until lightly browned.
Photo by Kalea Morgan
“Those who stand for nothing fall for anything.”
— Alexander Hamilton (1757 – 1804)
American military officer, Founding Father of the US, & 1st US Secretary of the Treasury (1789-1795)
“The second day of a diet is always easier than the first. By the second day, you’re off it.”
— Jackie Gleason(1916 – 1987)
American actor & comedian
Happy Holidays!
“Men fight for freedom, then they begin to accumulate laws to take it away from themselves.”
— Unknown
“A friend is someone who knows all about you and still loves you.”
— Elbert Hubbard (1856-1915)
American writer, publisher, & philosopher
Thank you to my friends… from near and dear to far away and fabulous! I feel totally blessed to have you all in my life. You fill my heart with encouragement, gratitude, and love. Thank you.
Photo by Jill Wellington
“I believe that the greatest gift you can give your family and the world is a healthy you.”
— Joyce Meyer (1943 – )
American author
Temps will reach 71° today, but we had our first frost last night. Thus, this will likely be this season’s final rose blossom.
“From the withered tree, a flower blooms.”
— Zen saying
Image by Shazib Nadeem
“I love the man that can smile in trouble, gather strength from distress, and grow brave by reflection. ‘Tis the business of little minds to shrink. He whose heart is firm, and whose conscience approves his conduct, will pursue his principles unto death.”
— Thomas Paine (1737-1809)
US philosopher, pamphleteer
I love cranberries. fresh, crispy, and crazy sassy! ‘Tis the season to make your favorite cranberry sauce and/or cranberry relish. Another fun twist is Cranberry Applesauce. The color is luscious, and you can tweak the sassiness to suit your personal taste. If you love cooking with cranberries, you will find more than 100 Super Simple recipes, ranging from brunch and appetizers to beverages and desserts, in my “Cranberry Cooking” book in both paperback and digital formats.
This is the pinkness from just 2 handfuls of cranberries
Cathy’s Cranberry Applesauce
Adding cranberries to applesauce imparts an awesomely rosy color, but if you love cranberries, go ahead and use a whole bag for that classic zesty flavor!
2 c cranberry juice
2 handfuls to 1 bag fresh or frozen cranberries, washed & stems removed
12 large MacIntosh apples (or Cortland or combo), cored and sliced
Spices: 1 -2 T ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves (or ginger)
Put cranberry juice, cranberries, and apple slices in large, covered pot. Simmer for about 20 minutes until berries have popped and apples are soft, stirring once or twice. Process through food mill to remove cranberry skins and apple peels. Stir in seasonings. Serve warm or chilled.
KISS Tip: I like the sweetness from the apples, without adding any sugar. However, if you use more than just a handful or two of cranberries, you may wish to add a little sweetener…. Sugar, brown sugar, monk fruit make good options.
Image by John Hain
“America now is stumbling through the darkness of hatred and divisiveness. Our values, our principles, and our determination to succeed as a free and democratic people will give us a torch to light the way. And we will survive and become stronger – not only because of a patriotism that stands for love of country, but a patriotism that stands for love of people.”
— Gerald R. Ford (1913 – 2006)
38th US President
For National Gingerbread Cookie Day I salute Mom Burnham… again. For decades she handmade gingerbread boys and girls for the trick-or-treaters at Halloween, but she often made and froze extras so we could enjoy them through the holiday season, too. Her recipe is featured in volume 3 of “Fifty Years of Fabulous Family Favorites: Starters, Sippers, and Sweets” (page 142) AND it is also used each year by the pastry chef at St. Mark Village in Florida to make 1,000 of the delicious gems. Mom and her volunteers decorate them ALL for the annual Christmas party for friends and family.
Glenna Burnham’s Gingerbread Boys & Girls
4 c sifted flour
1 tsp each: salt, baking soda, and ground nutmeg
2 tsp each: baking powder, ginger, and cloves
3 tsp cinnamon
1 cup each: Crisco shortening, sugar, and molasses
2 lg or x-lg egg yolks
Sift first 8 ingredients together. In large bowl, cream together shortening, sugar and molasses. Add egg yolks. Mix well. Stir in flour mixture. Roll out dough ¼” thick on lightly floured board. Cut with large Gingerbread Boy or Girl cutters. Place on ungreased cookie sheet. Decorate, as desired, with sliced small gumdrops for buttons, raisins for eyes and nose, and slivers of red cherries for mouth before baking. (If decorating with icing, add it after they are baked & cooled.) Bake at 350°F for 8 (to 10 max) minutes. Cool. Yield: about 20 cookies.
Cathy’s note: If using small-sized cutters, be sure to bake for far less time, or you will get dark crispy cookies without the awesome gingery chewiness!