My 4-year old grandson Atlas is visiting, and it’s true when people say they know why we have children when we are young. He’s a little whirlwind and a complete joy.

His favorite word used to be “obviously” and now it’s “actually.” He uses them correctly and it’s amazing how many times those words can be worked into a conversation. He greets us in the morning with “Salutations,” and wants to drive anything that has a motor.

Atlas is also a great ice skater, unlike his grandmother. He actually moves his feet and glides over the ice. I used to be quite the roller skater but ice skating is a completely different animal. Once around the rink is all it took for me to give up and turn in my skates. I got all the way around only because I pushed myself along the edge of the wall. I needed training wheels or two blades on each skate. I felt fortunate to get back to the starting place in one piece.

Atlas was anxious to see Duke Mason, so the Saferites joined us Saturday evening at Chief Sarcoxie Days. Besides all the great singing, there was a carnival and food vendors. The weather was perfect and we had a really nice time. They always do a great job with this event.

Atlas kept trying to land a ping pong ball in a small bowl in hopes of winning a baby rabbit. Thankfully, we avoided that disaster.

Our home has become the land of chicken nuggets, scrambled eggs and macaroni and cheese. Atlas is happy with most chicken nuggets but picky about his mac and cheese.

He asked me what kind I had. I informed him it was Easy Mac. He informed me he didn’t think he liked that. I asked him to give it a try and he agreed. Took one bite, looked me in the eye, and declared that he didn’t like it, he LOVED it. Thankfully, I avoided that disaster, too.

Choosing between homemade, boxed with the powder cheese and boxed with the can of creamy cheese usually comes down to personal preference, time involved and price. Some of the less expensive box dinners can easily be dressed up with more cheese.

A little cream cheese will change it up quite a bit. Or try adding bacon, diced ham, hot dog bites or tuna for a heartier dish. For an interesting side dish, add salsa or various vegetables. This week, I wouldn’t dare make any changes to the mac and cheese I serve, but after the grandson heads back to Texas, I’ll be experimenting.

Thank you to the Carthage Kiwanis International and Joplin Association of State Retired Employees for inviting me to share some Maple Leaf Festival info with them last week.

The Kiwanis lunch, which featured delicious taco salads provided by McCune Brooks Hospital, was a nice surprise because I hadn’t been told I would be joining them for lunch. Due to another appointment, I wasn’t able to join the retirees for lunch at Golden Corral and it was definitely my loss. It was nice to visit with everyone at both meetings.

I’m certainly excited about the end of the week. I have been chosen one of the 10 most influential women of 2009 by the Joplin Tri-State Business Journal and the awards luncheon is set for Friday. It’s such an honor and I’m humbled to be listed with the other nine women, who are all truly inspiring and accomplished.

I sincerely thank the Sneeds and the Roets for sharing their garden bounty with us this year. So many fond memories of zucchini casseroles and tomato sandwiches.

Last week, Bonnie Day and her daughter Jean Mackey, from Miami, brought a bag of tomatoes and assorted peppers from Bonnie’s garden. As they left, I was happy just smelling the peppers and tomatoes, and I anticipated biting into them. The bag didn’t last long. Thank you, Bonnie and Jean, for making my day.

Today’s entree comes from my friend Melissa Adams, of Carthage. She said the jalapeño lime chicken recipe is from a Taste of Home magazine and she said it was “sooo yummy.”

She halved the recipe because she didn’t need the 10 servings. Thanks to Bonnie and Jean, I had the peppers needed for the recipe and I agree with Melissa. Sooo yummy. I baked the chicken instead of grilling, and it was extra easy.

The cream cheese spirals come from Complete Baking. You could fill with preserves, flavored cream cheese, pie filling or any number of other ingredients. Use your imagination, depending on if you want them for breakfast or dessert.

And, in honor of Atlas we have the macaroni and cheese recipe from the Fix-It and Forget-It cookbook. I haven’t tried this but I’m sure it’s good. When I do try it, I will probably use Velveeta just because I like the way it melts. Be sure to spray the sides of your slow cooker.



Jalapeño lime chicken

3 pounds boneless chicken breasts

2 cut-up jalapeños

1 cup orange juice

1⁄4 cup honey

1 teaspoon cumin

2 tablespoons minced garlic or 2 fresh cloves of garlic

1⁄2 cup onion, diced

1⁄4 cup lime juice

1⁄4 cup lime zest

1⁄2 teaspoon garlic salt

Combine all ingredients except chicken and reserve 1⁄4 cup for grilling. Place remaining marinade in large plastic zipper bag. Add chicken and shake to coat. Marinate in refrigerator for 24 hours. Grill over medium heat on gas or charcoal grill until done, occasionally brushing with reserved marinade. Yields 10 servings.



Cream cheese spirals

1 cup (2 sticks) butter, room temperature

8 ounces cream cheese

2 teaspoons sugar

2 cups flour

1 egg white beaten with 1 tablespoon water, for glazing

Sugar, for sprinkling

1 cup walnuts or pecans, finely chopped

1⁄2 cup light brown sugar, firmly packed

1 teaspoon ground cinnamon

Cream butter, cream cheese and sugar until soft. Sift flour over mixture and mix to form a dough. Gather into a ball and divide in half. Flatten each half, wrap in waxed paper and refrigerate at least 30 minutes.

Meanwhile, mix together nuts, brown sugar and cinnamon. Set aside. Preheat oven to 375 degrees. Grease 2 cookie sheets. Working with half the dough at a time, roll out into a think 11-inch circle. Trim edges with a knife, using a dinner plate as a guide. Brush the surface with the egg white glaze and sprinkle dough evenly with half the filling. Cut the dough into quarters, then each quarter into 4 sections to form 16 triangles. Starting at the wider end, roll each triangle up to form a spiral ( like a crescent roll). Place on cookie sheet and brush with remaining glaze. Sprinkle with sugar. Bake until golden, 15 to 20 minutes. Cool on rack. Yields 32.



Macaroni and cheese

8 ounces dry elbow macaroni, cooked according to package directions

3 to 4 cups shredded sharp cheddar cheese, divided

1 (13 ounce) can evaporated milk

11⁄2 cups milk

2 eggs

1 teaspoon salt

1⁄4 teaspoon pepper

Chopped onion to taste

Combine all ingredients except 1 cup cheese in sprayed slow cooker. Sprinkle reserved cheese over top. Cover and cook on low for 3 to 4 hours. Do not remove the lid or stir until mixture has finished cooking. Yields 6 servings.

Address correspondence to Cheryle Finley, c⁄o The Joplin Globe, P.O. Box 7, Joplin, Mo. 64802.