Diva Tasting: Halibut Bake & Layered Fluff…

Halibut Bake


  • 2 Cloves Garlic, Minced

  • 6 Tablespoons Olive Oil

  • 1 Teaspoon Dried Basil

  • 1 Teaspoon Sea Salt

  • 1 Teaspoon Ground Black Pepper

  • 2 Tablespoons Lemon Juice

  • 1 Tablespoon Fresh Parsley, Chopped

  • 4 (6 Ounce) Halibut Fillets


  1. In a large zip close bag, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place halibut fillets in the bag, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

  2. Preheat oven to 375 degrees F.

  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed fillets in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. Serve with spinach salad, roasted Brussels sprouts hash and beverage.

Layered Cookie Pie


  • 64 Shortbread or Butter Cookies, Reserve 10 For

  • 1 Cup Butter Or Margarine, Melted

  • 2 Cups Cold Cream

  • 2 Pkg. (4 Serving Size) French Vanilla Flavor Instant Pudding & Pie Filling

  • 1 (8 Ounce) Tub Whipped Topping, Thawed, Divided


  1. Finely crush the cookies; mix with butter. Press firmly onto bottom of 9X13 inch baking dish.

  2. Pour cream into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

  3. Spoon 1-1/2 cups of the pudding into crust. Gently fold 1/2 of the whipped topping into remaining pudding; spread over pudding layer and crust. Chop remaining 10 cookies; stir into remaining whipped topping. Spread over pie.

  4. Refrigerate 4 hours or until set.


Diva Ranting: Boundaries…

The Crone on setting Boundaries…

The great thing about old age as you learn to set boundaries. Recently I’ve discovered that we have to set them up with everyone. Several of mine are in business. I need a boss who is courteous enough to give me proper time to get the 50 things they demand, done in real time.

I don’t know about you but we need to encourage the young to set proper boundaries early in life. Something we weren’t given permission to do. I’m not saying give them a license to be rude, disrespectful or crass. I suggest we teach them their right to properly prioritize and stick to a plan. They are not subject to running around willy nilly every time an adult gets a bur under their saddle to disrupt those priorities. Learn to ask authority figures to do that and be courteous enough to discuss when and if they need you to change those priorities. Some bosses and adults are just royal pains in the assets of those organized souls who try to keep the chaos out of our time space continuum.

You can set boundaries without being a prat. You can stand up for them without being rude. It’s ok to have boundaries at every age. Learn to set them and stick to them. Your soul will thank you.

Namaste, the Queen Cronista

Diva Tasting: Green Bean Casserole…

Green Bean Casserole:

2 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup

1 Lg Pkg Cremini Mushrooms; sliced.

1/2 Cup Sour Cream

1/2 Cup Cream (More If Needed)

2 Cups Sharp Cheddar Shredded

1 Pkg. Dry Onion Soup Mix

1 Teaspoon Garlic Powder

Ground Black Pepper To Taste

4 Cans French-Fried Onions In Baking Isle


  1. Preheat oven to 350 degrees F.

  2. In a large bowl mix all ingredients except fried onions; blend well

  3. pour into baking pan 9×13 baking pan/dish,

  4. Bake for 30 minutes or until Bubbly.

  5. Top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.

Diva Smiling: Murder At Magnolia Manor, Murder Mystery Dinner Theater….

We filmed our ballroom scene on the 9th and all of our students in the cast and crew learned to waltz for the filming. They were brilliant, talented, and very cooperative.  I am so pleased with their efforts this year.  On the 16 we filmed the rest of the scenes.  They are working so hard to bring our ticket buyers the best show possible. 

The entire Show is written, produced, filmed, and Chefed by our cast and crew at Gateway Christian School .  All proceeds go to the Gateway Christian School.  



WHEN: Saturday, March 30, from 6:00 P.M. to 8:00 P.M. (Save the Date)

WHERE: Magnolia Manor Grand Dining Hall (A/K/A Binghamtown Fellowship Hall/back lower level);

WHAT: Murder Mystery and Dinner for one price. A 4-course dinner with fun and entertainment in the form of a Murder Mystery Theater. Seating is limited so secure your seat and buy your tickets now.

TICKET PRICE: $30.00 Adult Only Pricing

(includes admission and 4 course dinner)


No ONE will be allowed entry without a ticket

Multiple Door Prizes and Grand Prize usually exceed the price of your ticket if you win!!!!!!

Please Call the High School\Judy Suhr for Reservations 714-235-6591


You can also pay by credit card for tickets at www.binghamtown.org, Click on donations OR Gateway School and the button is in the upper RIGHT hand corner of the page.

Murder Mystery

Dinner Theater

LAST DAY TO BUY TICKETS March 15th, 2019

May be a Clue!

Maybe Not???

Add us on Snapchat at: magnolia.manor


2 Package Smoked Sausage Minis
8 Ounces Baby Carrots
1 Small Red Onion, Peeled And Cut Into 8 Wedges
2 Teaspoons Chopped Rosemary
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 Lemon, Halved
2 Tablespoon Chopped Parsley
  1. Place a large baking pan in oven. Preheat oven to 450°F.
  2. Toss carrots, Brussels sprouts, onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on preheated pan in a single layer. Bake in preheated oven until just tender, about 30 minutes.
  3. Preheat broiler to high. Broil until vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

Diva Rambling: My Special Lights….

My Special Lights…

The Universe has seen to it that in my current position I am blessed to meet so many young souls full of light and gifts to give to our world. It has been like stumbling into a diamond mine of glistening souls.
I learn something new from them every day. And, like any grandmother, I want to do whatever I can to help them through the quagmire of life‘ s swamp lands. I know I don’t get to vote, only they can do that. But I wish I could build good bridges for them to cross when they’re tired and struggling. I wish I could gift them with wings to fly away from the morass. Only God can meet those demands. So, I try to be and ear in the chaos, a heart to love them and a witch on a broom when they need a good mind flossing.

I am sure so many of you have been blessed to know bright and shining souls like these. You have put been put in their space and time continuum to serve just that purpose. To help them build the bridges that will get them through the quagmires of life. Don’t ignore that blessing. Honor it, you’ve been put there for a reason. Each of them need you in their own individual way.

Namaste, the Queen Cronista…

Diva Tasting: Fast Cheesecake Bites….

Cheesecake Bites 1


2- Lg. Frozen Store Bought Cheesecakes

Chocolate Topping:

1 (12 ounce) bag semi-sweet chocolate chips

3/4 cup heavy whipping cream


Pop the frozen cheesecake right out of the pan and place on a large cutting board.

  • Use a long serrated knife if you’d like cut the edges off of each side. Totally optional, this does help create even little squares and you’ll probably want to sample it at this point anyhow, right? Now, cut the cheesecake in half then half again so that you’ll have 4 pieces. Cut each of those again in half, then half again. Continue until you have petite fours size bites. You can cut them into any size or shape you want. Remember, you may end up with more or less cheesecake bites depending.

  • Place the cheesecake bites on a silicone mat lined baking sheet (you’ll see why this is a good idea a little later…) and back in the freezer until frozen again and while you work on the chocolate.

  • While your cheesecake bites are back in the freezer, place the hot cream over the chocolate chips. let it sit for a few seconds then stir until smooth. If you still have some chunks of chocolate, you can place in the microwave (or over a double boiler) for a little bit at a time until melted.

  • Let the chocolate cool and come to room temperature while your cheesecake bites are still in the freezer. If the chocolate is too hot, it will start to melt your cheesecake.

  • Carefully dip each frozen cheesecake bite into the melted chocolate. Let the excess chocolate drip off slightly then turn over and place the cheesecake bites back on the lined baking sheet. The silicone mat will make it easy to clean up and prevent the cheesecakes and chocolate from sticking to the pan.

  • Place the cheesecakes back in the freezer for about 20-30 minutes or until frozen before serving.