Hey! Howdy! And all that jazz! It is so good, to come into your homes once again this week! I love all of you as if you are family.

You guys bring me to my happy place, which happens the day of the week I do my column. When I think of you a great big smile comes on my face each week.

Laughter does do good, like a medicine. I like having my funny bone tickled and I know you do too. If you didn’t you wouldn’t read me each week. I try to put logic and laughter together to get my point across. The favorite thing I remember, that one of my former pastor’s told in the pulpit and I just crack up every time I think of it or him.

This little girl walked out in the barnyard, looked the mule right square in the face and said, “You must be a Christian, too.”

Let’s try to put on a happy face as servants of the Lord. Ok?

I have some funnies I want to share with you this week from my face book page. Some of them apply to me. The first one is definitely me.

I found out I have OCD. I’m Old, Cranky and I’m Dangerous.

This one says my mind: I’m in my 20s, but my body says, “Yeah, you wish.”

The next one is from Maxine. We may be getting older… but that doesn’t mean we have to be boring and act our age. I have figured out that I actually act my shoe size instead of my age, quite often.

Has anyone seen my mind? I seem to have lost it. I know, I know, I never had it in the first place.

Note to self: No matter how bad someone needs to be strangled! It is still illegal!

I have to tell myself that everyday to keep me in tact.

If stress burned calories, I’d be a super model.

It’s not that we get more patient with age. We just stop giving a flip about useless conflict. Don’t you get tired of it?

I will end the funnies with this one. I love it. Smart cars, smart TVs and smart phones… When are they going to start making smart people?

“And that’s the way I see it.”

May God richly bless you and yours, this coming week. You are loved! Let’s go out to the coop and have us some chicken dishes! Yum! Enjoy!

APRICOT BAKED CHICKEN

1 whole chicken, cut into 8 pieces

1-18oz. jar apricot preserves

1-16oz. bottle Catalina French dressing

1-1oz. pkg. onion soup mix

Preheat the oven to 350 degrees. Place the chicken pieces on a foil-lined pan. In a small bowl mix the preserves, dressing and soup mix. Pour this mixture over the chicken. Bake for 1-to 1 ½ hours.

CHICKEN NOODLE DELIGHT

1-16 oz. Sour Cream

2-10 ¾ oz. cans cream of chicken soup

4 cooked chicken breasts, diced

1-16 oz. pkg. wide egg noodles, cooked

Salt and pepper to taste

2 sleeves Ritz crackers, crushed

1 stick butter, melted

Preheat the oven to 350 degrees. In a large bowl mix the sour cream and soup. Add the diced chicken and cooked noodles. Add the salt and pepper, to taste. Place in a greased 9x13-inch baking pan. Top with the crackers and butter. Cook for 30 minutes until hot and bubbly.

Note: Fresh mushrooms or other vegetables can be added to this casserole if desired.

CROCK POT BBQ CHICKEN

4 boneless, skinless chicken breasts

2 cups BBQ sauce

½ cup Italian dressing

½ cup brown sugar

2 tbsp. Worcestershire sauce

Pour over chicken breast and cook on low 7 hours. Using a Crock Pot liner is easier clean up and less mess.

TIP OF THE WEEK

This is a popular saying in the South. If I’ve heard it once I’ve heard it a blue million times in my life. (My Quote) Here Goes: What in the Sam Hill are you doin’?