Lots more recipes!


Another sunny day – temps almost to 46 degrees F. which is a GOOD thing! Today is a ‘mixed bag’ – finished the blue & brown baby blanket for my friend (I’ll photo later, probably after I knit a hat & booties to go with it); baked 2 loaves of Banana Nut Bread (the really easy kind using cake mix), did a load of laundry, spent a considerable amount of time attempting to locate a photo from 2005 of my brother & I. It took me awhile to realize that the reason why I can’t seem to find it on a disc is because that was before I had a digital camera! That means that NOW I have to try to locate negatives – oh, brother. I’ve looked (& cleaned out a small cupboard) & looked (cleaned out all the drawers in my desk AND the miscellaneous box next to the desk) and looked (dragged down at least 4 bags of varying sizes full of little photo/negative envelopes from upstairs) but – nope – can go back before 1994, but not find 2005! My house is such a rabbit warren that WHO KNOWS where they could be? Oh well – I’ll just keep looking.


Enchilada Chicken Wings

Cilantro Dip:
1 C. sour cream
1 C. cilantro, loosely packed
2 cloves garlic, grated

2 1/2 lb. chicken wings, separated
at joint, tips removed
2 tsp. taco seasoning mix (Old El Paso)
oil, for frying
1 (10 oz) can enchilada sauce

Combine sour cream, cilantro & garlic
in small food processor or blender;
process until smooth. Season with
salt, refrigerate until serving.

Preheat oven to ‘warm’ setting & place
a cooling rack on top of a baking sheet.
Heat large, heavy skillet with about 1 inch
oil, to 350 degrees F. Sprinkle taco
seasoning on both sides of wings. Working
in 2 batches, add wings to oil & fry until
cooked through, about 5 minutes on each
side. Use tongs to transfer cooked wings
to cooling rack & place in oven to keep
warm. Once wings are cooked, toss in
bowl with enchilada sauce; stir to coat.
Serve immediately with cilantro dip.
Serves 4

(recipe: tasteandtellblog.com)
Zucchini Pizza Bites

1 T. olive oil
2 zucchini cut into 1/4″ thick rounds
kosher salt
fresh ground black pepper
marinara sauce
pepperoni slices (optional)
shredded mozzarella or provolone
fresh chopped parsley

Preheat broiler to 500 degrees F.
In a large skillet over medium-high heat,
heat oil. Working in batches, cook
zucchini slices about 1-2 minutes per
side until golden brown; season with
salt/pepper & place on a foil-lined
baking sheet. Top each slice with a
dollop of marinara sauce, 1 slice
pepperoni (if using) and sprinkle
tops with cheese. Broil until cheese
melts, 1-2 minutes; remove from
oven & garnish with parsley.

(recipe: hipfoodiemom.com)

Chocolate-Peanut Butter Sheet Cake

2 C. flour
2 C. sugar
1 tsp. baking soda
1 C. water
1/2 C. butter, cubed
1/2 C. creamy peanut butter
1/4 C. baking cocoa
3 large eggs
1/2 C. sour cream
2 tsp. vanilla

3 C. powdered sugar
1/2 C. creamy peanut butter
1/2 C. milk
1/2 tsp. vanilla
1/2 C. chopped salted (or unsalted)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray. In large bowl
whisk flour, sugar, baking soda &
salt. In a small saucepan combine
water, butter, peanut butter &
cocoa; bring to a boil, stirring
occasionally; add to flour mixture,
stirring just until moistened. In
small bowl whisk eggs, sour cream &
vanilla until blended; add to flour
mixture, whisking constantly; pour
into prepared pan. Bake 25-30 minutes
until a toothpick inserted into center
comes out clean.
(While cake bakes) In large bowl
beat powdered sugar, peanut butter
milk & vanilla until smooth. Remove
cake from oven & place on wire rack.
Immediately spread frosting on cake &
top with peanuts. Cool completely.
Serves 15

(recipe: tasteofhome.com)

Fried Chicken Nuggets

2 boneless, skinless chicken breasts
1 C. ice water
1 egg
1/4 tsp. baking soda
1 tsp. Kosher salt
1/4 tsp. pepper
1 C. flour (plus another handful)
canola or peanut oil, for frying

Preheat oven 375 degrees F.
Get ice water ready.
Heat oil(a few inches) in large skillet
to 375 degrees F. Cut chicken into
1″ pieces & pat dry using paper towels;
toss chicken with a handful of flour.
In large bowl whisk egg & ice water
together. Add 3/4 C. flour, salt, pepper
& baking soda; stir until almost all
of flour is incorporated. Add another
1/4 c. flour & ONLY stir 2-3 times. Dip
each chicken piece in batter, tap it
against side of bowl to remove any
excess batter & place in oil. Fry until
pieces are golden brown; transfer
to a cooling rack or paper towels.
Lightly salt (optional)

(recipe: souschefs.blogspot.in)
Bacon-Tater Snacks

2 C. tater tots, frozen & thawed
to room temp
1 oz. sharp Cheddar cheese, cut
into 1/4″ squares
4 slices bacon, quartered
1/4 C. brown sugar
1 T. chopped fresh parsley

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. Starting with a bacon piece,
lay one tater tot in center of bacon,
top with cheese & roll up; secure
with a toothpick. Roll tots in brown
sugar & place tots, seam
sides down, on prepared sheet.
Bake 20-25 minutes, turning once
halfway through baking time. Garish
tots with parsley (if using) & serve

(recipe: homemadesimple.com)
30-Minute Buffalo Chicken Salad

3/4 C. mayonnaise
1/4 C. sour cream
2 T. hot sauce
1 tsp. garlic powder
1/2 tsp. salt
3 C. cooked, diced chicken
3/4 C. celery, diced
1/2 C. sweet onion, diced

8 dinner rolls, split (poster
used potato dinner rolls)

In large bowl combine mayo,
sour cream, hot sauce & seasonings
until well mixed. Stir in chicken,
celery & onion; mix well. Fill
rolls with chicken mixture.
Makes 8

(recipe: gooseberrypatch.typepad.
Crockpot Spinach Dip

1 (20 oz) pkg. frozen spinach
1 (8 oz) pkg. cream cheese, cubed
2 C. Parmesan cheese, grated
1 pkt. dry onion soup/dip mix
1 tsp. Worcestershire sauce
1 C. sour cream
4 garlic cloves, minced

tortilla chips, slices of a
baguette or cut fresh

Place frozen spinach in a
colander; run warm water
over spinach until it thaws.
Using a few thick paper towels,
thoroughly blot water off the
spinach; place spinach in bottom
of crockpot. Add cream cheese
cubes, Parm. cheese, dry onion
soup mix, Worc. sauce, sour cream
& minced garlic to crockpot; stir a
bit. Cover & cook on High 90 minutes
to 2 hours; stir until creamy. Serve
with tortilla chips, slices of a
baguette or cut fresh vegetables.
Serves 10-15 servings

(recipe: 365daysofcrockpot.com)
Bacon-Horseradish Dip

8 slices bacon, cooked/crumbled
1 T. canola oil (or 1 T. bacon fat)
1 small onion, finely chopped
1 1/2 tsp. minced garlic
1 (3 oz) pkg. cream cheese, softened
1 C. sour cream
1 T. prepared horseradish
1 1/4 tsp. stone ground mustard
1/2 tsp. fresh ground pepper
1/4 tsp. salt

Cook onion & garlic in 1 T. bacon fat
(or oil); cooking over medium heat
3-4 minutes. Place mixture in a bowl
with bacon. Stir in cream cheese, sour
cream, horseradish, mustard, pepper/
salt until well blended. Refrigerate
at least 2 hours to blend flavors.
Serve chilled or at room temp (dip
spreads easily at room temp).

(recipe: palatablepastime.com)

Easy Blender Chocolate Mousse

1 (12 oz) pkg. semi-sweet chocolate
1/2 C. granulated sugar
3 large eggs
1 C. milk, scalded

whipping cream or Cool Whip,
for topping

Add choc. chips, sugar & eggs to a
blender; pulse about 30 seconds
until ingredients are mixed & choc.
chips are cut into smaller pieces. Pour
in scalding hot milk & blend on medium
speed until mixture is very smooth &
choc. chips have melted completely.
Pour into small serving glasses &
chill until firm. Top with whipped
cream or Cool Whip for serving.
Recipe filled 10 small dessert

(recipe: afamilyfeast.com)


A little earlier this house was filled with
lots of (in good fun) teasing/yelling/
groaning as two of my sons and one
of their friends were practicing to go
to a “Super Smash Brothers” tournament.
The guys are all in their 20’s and were
having a great time attempting to beat
each other before heading off to the
gaming. I told them “You head out like
Warriors and return as Winners!” (I
hope). I love hearing them have a good
time together – you never get too old
to enjoy the sounds of laughter in
the house!

Hope you’re enjoying your day!



‘Couple Days to Go!


Mind you, I’m NOT a football person, but I know some of your will be hosting parties

Been having some fun with my various recipe sites attempting to find you some tasty, different/not always used recipes – think I’ve found a few good ones!


Buffalo-style Deviled Eggs

6 hard-boiled eggs, peeled/
cut in half lengthwise
2 T. blue cheese salad dressing
2-3 tsp. buffalo wing sauce
1 T. blue cheese crumbles

In small bowl combine egg yolks,
blue cheese dressing & wing
sauce; mix well. Fill egg yolk
halves with mixture & place on
a platter. Sprinkle tops of eggs
with crumbled blue cheese. Cover
with plastic wrap & refrigerate until
ready to serve. Serves 6

(recipe: mrfood.com)
Make-Ahead Bacon/Cheese Bites

1 C. Bisquick baking mix
1/2 C. processed cheese spread
1/2 C. (2 oz) finely shredded Cheddar
2 T. read bacon bits
1/3 C. club soda

Preheat oven 450 degrees F.
Spray two rimmed baking sheets
with nonstick spray. In medium
bowl beat all ingredients except
club soda, until well mixed. Add
club soda & beat until well
combined; let stand 5  minutes.
Drop mixture by teaspoonfuls,
2 inches apart, onto sheets. Bake
7-10 minutes until golden. Serve
immediately. Makes 24

(recipe: mrfood.com)
Easy Pretzel Wraps

1/2 (8 oz) container soft cream cheese
1/2 C. ( 2 oz) finely shredded sharp
Cheddar cheese
1/2 – 1 T. minced, pickled jalapeno
pepper slices*
pinch garlic powder
20 thinly sliced deli roast beef slices
20 (3 inch) honey wheat pretzel rods

Stir together first 4 ingredients in small
bowl until well blended. Spread about
1 tsp. mixture on one side of each
slice roast beef; top each with 1 pretzel
rod & roll up. Serve immediately or chill
up to 1 hour. Serves 6

*you can usually find these in the
Hispanic section of most grocery stores

(recipe: mrfood.com)

Super Sweet/Salty Chips

1 (12 oz) bag semi sweet chocolate
1 (9 oz) bag Ruffles original potato

Add chips to 1.5 quart or larger crockpot.
Cover & cook on Low 30-40 minutes until
melted, stirring every 10 minutes or so.
Choose the best looking chips from the bag.
Dip half of each chip into chocolate,
tapping chip on side of crockpot to remove
excess chocolate. Place dipped chips on
waxed paper-covered baking sheet. Place
sheet of chips in fridge until chocolate is
firm. Serve (refrigerate any leftovers)
Serves about 10

(recipe: themagicalslowcooker.com)
Veggie Pizza Appetizer

2 (8 oz, ea) cans crescent dough sheets*
1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 generous tsp. dried dill weed
1 tsp. dried or fresh chives
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/2 C. broccoli florets
1/2 C. red bell pepper, chopped small
1/2 C. carrot, chopped small
1/2 C. cucumber slices, quartered

(Optional): any shredded cheeses
you might like, as topping

Preheat oven 375 degrees F.
Unroll crescent rolls & press into bottom &
up sides of 15 X 10 X 1″ baking pan, making
sure to seal any seams. Bake 11-13 minutes
until golden brown; cool on wire rack
completely (about 30 minutes).
In small bowl mix cream cheese, sour cream,
dill, chives, onion & garlic powders until
smooth. Spread in an even layer over cooled
crust; top with veggies & serve immediately
or refrigerate until ready to serve.

*If you can’t find crescent dough sheets you
can use crescent roll dough, being careful
to seal seams.
Smothered French Fries

1 lb. (half of 32 oz pkg) Ore-Ida
Golden Fries
1/4 C. sour cream
1/4 C. Ranch salad dressing
2 cloves garlic, minced
1/4 C. crumbled blue cheese
4 slices bacon, cooked/crumbled
2 green onions, sliced

Bake french fries accordg. to pkg.
directions. Mix sour cream, dressing
& garlic until blended. Place fries on
a platter; top with sour cream mixture,
cheese, bacon & onions. Serves 6

(recipe: Kraft recipes)

Fried Mac & Cheese Balls

1 (12 oz) pkg. frozen mac & cheese,
1 egg
1 T. water
1 C. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 C. vegetable oil

Using a small ice cream scoop or
teaspoon, shape mac & cheese into
1 inch balls & place on waxed paper-
lined baking sheet. Freeze 2 hours or
until firm.
In shallow dish beat egg & water. In
another shallow dish combine bread
crumbs, garlic powder & pepper. Heat
oil until hot in deep saucepan over
medium heat. Dip frozen balls into
egg wash & then roll in bread crumbs.
Fry ball in small batches, 3-5 minutes
until golden brown & center is hot.
Drain on paper towel-lined plate &
serve immediately. Makes 22

(recipe: mrfood.com)

Mini Garlic Monkey Bread Dippers

1 (16 oz) tube refrigerated buttermilk
6 T. butter, melted
4 cloves garlic, minced
2 T. Italian seasoning
1/3 C. Parmesan cheese, grated

a jar of spaghetti or marinara sauce,
for dipping

Preheat oven 400 degrees F.
Lightly spray a 12-cup muffin
tin with nonstick spray. In medium
bowl combine melted butter, garlic,
Ital. seasoning & 1/4 C. Parm;  mix
well. Using a knife, cut each biscuit
into 1″ pieces & place in the bowl.
Gently toss to coat evenly. Place
4-5 biscuit pieces in each muffin cup;
sprinkle tops with remaining Parm.
cheese & bake 9-12 minutes until
golden brown. Serve with warmed
spaghetti or marinara sauce.
Serves 12

(recipe: tiphero.com)
Chicken Zucchini Poppers

oil, for frying
1 lb. ground chicken breast
2 C. grated zucchini (leave
peel on)
2-3 green onions, sliced
3-4 T. cilantro, minced
1 clove garlic, minced
1 tsp. salt
1/2 tsp. black pepper

Mix ground chicken & other
ingredients (except oil for
frying) in large bowl. Heat a
large skillet on medium-high
heat & add oil. Using a spoon,
scoop out 8-10 nugget-sized
pieces into the hot oil. Cook
5 minutes on each side; then
place on a paper-towel lined
plate. Can be eaten plain
or with a dipping sauce of
your choice.

(recipe: tiphero.com)
Ham & Cheese Roll-ups

1 tube refrigerated pizza
3/4 lb. deli ham, thickly sliced
12 slices Swiss cheese, thickly

1/2 C. butter (1 stick)
2 T. brown sugar
1 T. Worcestershire sauce
1 T. Dijon mustard
1 T. poppy seeds

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Flour a cutting
board & roll out pizza dough. Using
a rolling pin, roll dough to roughly
12 X 18″. Place Swiss cheese across
the dough; once covered with cheese,
lay ham slices on top. Gently roll up
dough – when you reach the end use
your fingers to seal up the edges by
pressing. Slice the roll into 1 inch
slices & place into pan ON THEIR
SIDES. In a sauce pan combine all
glaze ingredients & heat over
medium heat, stirring until it becomes
a glaze-like consistency. Using a pastry
brush, brush tops of slices. Bake slices
25 minutes.

(recipe: tiphero.com)
Philly Cheese Steak Dip

1 T. vegetable oil
3/4 lb. flat iron steak
1 C. diced onion
1 C. diced green bell pepper
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
4 oz. shredded sharp Provolone cheese,
plus extra for topping

Preheat oven 350 degrees F.
Heat a skillet over high heat; add oil then
place steak in pan. Sprinkle with salt/
pepper & sear 4-5 minutes per side until
browned. Flip steak over & cook 4-5
minutes on second side*, remove
from pan & let rest 5-10 minutes before
cutting. Saute onion & peppers in pan
until tender, about 5 minutes. Cut steak
against the grain into thin slices, then
dice the slices. In medium baking dish mix
cream cheese, mayo. & Provolone;
stir in diced steak & onion mixture. Spread
in an even layer & bake 20-25 minutes
until cheese is starting to brown on top.
Serve with toasted baguette slices or

(recipe: tiphero.com)
Crab Appetizers

1 pinch paprika
1 tsp. Worcestershire sauce
2 T. thinly sliced green onions
1/2 C. shredded Cheddar cheese
2 T. grated Parmesan cheese
2 T. mayonnaise
1 can drained crab meat
1 (8 oz) pkg. cream cheese, softened
2 pkgs. refrigerated biscuit dough

Preheat oven 350 degrees F.
Spray a 12 cup muffin tin with
nonstick spray. Divide rolls in half &
press each into the cups. Combine
in a large bowl Wors. sauce, onions,
Chedd. cheese, Parm. cheese, mayo,
crab & cream cheese; mix well &
spoon a teaspoon of mixture into
each tin then sprinkle tops with
paprika. Bake 15-20 minutes until
light brown.

(recipe: tiphero.com)
Blue Cheese/Bacon Stuffed

1/3 C. bread crumbs
3 oz. blue cheese
3 oz. cream cheese
1 clove garlic, sliced
1/2 diced onion
1 T. butter
6 large mushrooms
3 strips bacon

Cook bacon strips on medium heat
in large skillet until crispy; remove
& drain on paper towels. Remove
mushroom stems & chop. Add butter
to the skillet; when melted, stir in
garlic, onion & mushroom stems; cook
& stir frequently until onions are
caramelized (15-20 minutes).
Preheat oven 350 degrees F.
Spray a small baking dish with
nonstick spray. Once onion mixture is
a deep brown color, place in a blender
along with bread crumbs, blue cheese,
cream cheese & bacon. Blend on Low
until roughly chopped & combined
evenly. Stuff the mushroom caps
with this mixture & place them in
the baking dish. Bake 10-15 minutes
until light brown & bubbly.

(recipe: tiphero.com)

I have more than I can put on one
post, so guess I’ll have to add more
in another blog post tomorrow! Lots
of them sound really tasty – hope
some of you can use them!

Our weather is doing it’s “MICHIGAN-
land of weird weather” thing again:
today most of the snow is gone but
the temperature was 25 when I got up!
I did the required grocery shopping and
was pleasantly surprised – it wasn’t
windy, so it didn’t really FEEL that cold.
You know me & the ‘being frugal’ – was
happy to cash in on CVS coupon for
25% off entire purchase; that coupon
along with their sale AND a manufacturer’s
coupon (for one item) and several other
sales items netted me almost a $10 savings!
YAY! I love when that works!

This Sunday I signed up for snacks in my
Sunday School class and decided to take
the ‘easy’ way out (for part of it, anyway) –
the local store had some really good-
looking frosted cinnamon buns so I bought
them to go along with my banana bread.
(I have at least 8 bananas that need to be
used up – plus about 15 in the freezer!).

That’s about ‘it’ for today – have to pick
up grandson a little later on – who knows
what FUN he’ll have planned for me today!

Enjoy your day – and don’t wear yourself
out! (words I need to HEED, myself!) hehehe



What a Change!


Yesterday I was dancing because the weather was SO nice! It got up to 54 degrees & sunny! Today I woke up (before putting on my glasses) and was happy to see the sunshine coming through the window. Walked into the kitchen and saw some snow on the garage roof: “What the heck?” Looked at the thermometer and it said 30 degrees F! NOooooo, say it isn’t so! Reading our forecast for the rest of the week, this looks like it’s as good as it gets, not much higher temps than mid 30’s – sigh. I ‘was’ going to go grocery shopping but decided to just stay inside & home – maybe I’ll feel more ‘inspired’ tomorrow.

Went looking for more Super Bowl appetizers for you – wasn’t as many as I’d hoped (most you’ve seen before).


Mini Burrito Cups

1 (16 oz) can refried beans
3 T. taco seasoning mix, dry/
1/2 lb. hamburger
1 (10 oz) can Ro*Tel mild diced
tomatoes & green chilies, drained
6 T. water
4 (12 inch) flour tortillas
1 C. shredded Cheddar cheese
3 C. shredded lettuce

Preheat oven 350 degrees F.
Spray 12 medium muffin cups
with nonstick spray. Combine
refried beans & 1 T. seasoning
mix in small bowl. Cook beef in
large skillet over medium-high
heat 3-5 minutes until no longer
pink; drain. Add remaining 2
T. seasoning mix, drained tomatoes
& water; mix & simmer 2-3 minutes.
Cut each tortilla into 3 rounds using
a 4 1/2 inch cookie cutter; cover
rounds with damp paper towel &
microwave 30 seconds until warm &
pliable. Carefully place rounds in
muffin cups; spoon refried bean
mixture evenly into each cup; top
with meat mixture. Bake 10-15
minutes until tortillas are crisp; sprinkle
with cheese & serve with lettuce.
Serves 6

(recipe: readyseteat.com)
BBQ Pulled Pork Stuffed
Sweet Potatoes

3 large sweet potatoes (about
2 1/2 lb.)
1 (16 oz) pkg pulled pork in
BBQ sauce
1 (10 oz) can Ro*Tel diced tomatoes
& green chilies, drained
3 T. margarine
1/4 tsp. salt
1/3 C. sour cream
2 T. thinly sliced green onions

Place potatoes in large microwave-
safe bowl; cover & microwave on
High 6 minutes; turn over & micro-
wave 5 minutes more until potatoes
are tender. Combine pulled pork &
drained tomatoes in medium bowl;
cover & microwave on High 2-3 minutes
until mixture is hot, stirring at end.
Carefully cut each potato in half
lengthwise & fluff with a fork. Top
each potato half evenly with margarine
& sprinkle with salt. Place about 1/3 C.
pork mixture on top of each potato
half & top evenly with sour cream &
green onions. Serves 6

(recipe: readyseteat.com)

Pineapple Pudding Pie

1 (20 oz) can crushed pineapple,
1 C. sour cream
1 box instant vanilla pudding
1 graham cracker pie crust
Cool Whip, thawed

Place pineapple & juice in large
bowl; add sour cream & pudding
mix; blend well & pour into
pie crust. Refrigerate 2 hours
& serve with Cool Whip on top.

(recipe: naughykitchenblog)

Pizza ‘Calzone’ Bake

12 oz. Italian pork sausage, remove
casings, if present
1 C. frozen chopped onion
1 C. frozen chopped green pepper
1 (13.8 oz) pkg. refrigerated pizza
crust dough
1 1/2 C. pizza sauce, divided
1 C. shredded mozzarella cheese

Preheat oven 425 degrees F.
Cook sausage, onions & peppers in
large skillet over medium-high heat
6-8 minutes until sausage is fully
cooked; drain. Spray a 15 X 10″
baking sheet with nonstick spray.
Unroll pizza dough onto sheet &
press into a 14 X 10″ rectanble.
Spread 1/2 C. pizza sauce length-
wise down center of dough to
within 1/2 inch of each short end.
Spoon meat mixture evenly on top
of sauce & sprinkle cheese evenly
over meat mixture. Pull up each
long edge over filling & pinch edges
together to seal. Pinch short ends
together to seal. Bake 15-18 minutes
until deep golden brown. Heat
remaining 1 C. sauce in covered
container in microwave on High
1 1/2 minutes until hot. Cut ‘calzone’
into 8 slices & serve with sauce
poured over slices. Serves 8

(recipe: readyseteat.com)
Easy Baked Honey BBQ Wings

4 lb. chicken wings, trimmed &
tips removed
2 T. vegetable oil
1 1/4 C. BBQ sauce
1/2 C. honey
1 T. cayenne pepper sauce

sliced green onions, garnish

Preheat oven 400 degrees F.
Line a rimmed baking sheet
with foil & place an oven-safe
wire rack on sheet; lightly spray
rack with nonstick spray. Place
wings in large bowl; toss with
vegetable oil; season with
salt/pepper & place on sprayed
rack in even layer. Bake 40-50
minutes, turning halfway through
baking time. Combine BBQ sauce,
honey & cayenne sauce in small
pot over medium heat. Stir &
simmer sauce until thickened,
about 10-15 minutes. Set 1/2 C.
sauce aside. Place cooked wings in
large bowl & pour remaining sauce
over; tossing to coat. Place wings
back on rack & broil (about 4 inches
from heating element) about 2
minutes. Remove from oven, turn
over & brush with remaining sauce.
Broil an additional 1-2 minutes until
sauce caramelizes. Garnish with
green onions, if desired & serve
with ranch dressing. Serves 8

(recipe: iwashyoudry.com)
7 Layer Dip

1 (30 oz) can refried beans
1 T. water
3 avocados
1 T. lime juice
1/4 tsp. garlic powder
1/2 tsp. kosher salt
1 C. sour cream (not fat free)
1/2 C. mayonnaise
2 T. taco seasoning mix
1 1/2 C. shredded cheese*
4 green onions, chopped
1-2 Roma tomatoes, chopped
1 (2.25 oz) can sliced black olives,

Mix beans & water together &
spread in a 8 X 8″ clear/round
dish or pan. Mash avocados with
lime juice, garlic powder & salt;
spread over beans. Mix sour cream,
mayo & taco seasoning mix & spread
over avocado layer. Spread cheese,
green onions, tomatoes & olives
on top. Cover & chill until ready to

*Poster used Pepper Jack &
Cheddar cheeses, shredded

(recipe: souschefs.blogspot.in)

Spiced Apple Upside Down Cake

1 C. (2 sticks) butter, divided
1/2 C. firmly packed brown sugar
4 tsp. vanilla, divided
3 tsp. apple pie spice, divided
2 apples, peeled/thinly sliced (like
Gala or Jonagold)
1 (2-layer) box yellow cake mix
4 eggs
1 (8 oz) tub sour cream

whipped cream, for
topping, if desired

Preheat oven 350 degrees F.
Place 1 stick butter & brown sugar in
small saucepan; cook on medium heat
2 minutes until sugar is dissolved. Stir
in 2 tsp. vanilla & 1 tsp. apple pie spice.
Spray a 9 X 13″ baking pan with nonstick
spray & pour mixture into pan. Place
apple slices in an even layer on bottom
of pan. Beat cake mix, eggs, sour cream,
remaining 1/2 C. (1 stick) butter, 2 tsp.
vanilla & 2 tsp. apple pie spice in large
bowl using elec. mixer on Low speed
30 seconds or until just moistened.
Beat on medium speed 2 minutes &
pour batter over apples. Bake 25-28
minutes until a toothpick inserted into
center comes out clean. Cool in pan
on wire rack 10 minutes. Invert
onto a serving platter & spoon any
remaining sauce over apples. Serve
with whipped cream, if desired.

(recipe: Rhonda-Marys Recipe

Tex-Mex Wontons

1/2 lb. ground beef
1/4 C. chopped onion
1/2 of a (15 oz) can refried beans
1/2 pkt. taco seasoning mix
4 dozen wonton skins *

oil for frying

Suggested Toppings:
sour cream
In large skillet cook ground beef &
onion until meat is brown; drain. Stir
in taco seasoning & beans; mix well.
Place one wonton skin on work surface
with one point towards you (like a kite).
Spoon 1 tsp. meat mixture into center.
Fold bottom point over filling & tuck
point under filling. Fold corners over,
forming an envelope shape. Roll up
toward remaining corner. Moisten
point with a little water so it sticks &
press to seal. Repeat with rest of
wontons & filling. Heat oil in large,
deep skillet until hot; fry a few
wontons at a time, about 1 minute
per side. Drain on paper towels &
serve with sour cream, salsa or
guacamole. Makes 48

*you can find wonton wrappers in
the fresh vegetable section at
grocery stores – usually refrigerated)

(recipe: tadaskookykitchen.com)

Pull-Apart Strawberry Monkey Bread

2 (16.3 oz, ea) tubes refrigerated
homestyle biscuits
3/4 C. sugar
1/2 tsp. ground cinnamon
2 c. sliced fresh strawberries PLUS
5 whole, cut in half (for garnish)
1 tsp. vanilla
1 1/2 C. Cool Whip, thawed

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
spray. Cut each biscuit into 6 pieces &
place in large bowl. In small bowl combine
sugar & cinnamon; sprinkle over biscuits &
toss gently until evenly coated. Add sliced
strawberries & vanilla to biscuits & toss
gently. Evenly place biscuit mixture into
prepared pan. Bake 45-50 minutes until
golden brown & dough is cooked in center.
Cool 10-15 minutes in pan then invert
onto serving platter. Cool completely.
When ready to serve, place a dollop of
Cool Whip on top & garnish with
strawberry halves. Serves 10

(recipe: mrfood.com)


I was happy today to be able to locate the
person in charge of the miscarriage blankets;
took a few switches (via phone) to locate
the ONE nurse who handles it. She was
very nice and will be calling me back a
little later with three different sizes for
the blankets. I started one last night, it’s
a soft yellow, about 12 inches wide – will
knit it until it’s about 16″ long, then crochet
a white border around it. Still working on
the baby hats (I try for 25 each, newborn &
premies) before delivering them; so far I
have 10 premie & 9 newborn, so gotta get
crackin’ (so to speak)! My good friend (the
leader of my special needs group) did NOT
bring the yarn last night for the 2 hats for
her granddaughters, so I’ve got another
‘free’ week to knit whatever I want! Started
the dark brown crocheted border on the
Federal Blue baby blanket for my friend
who’s due in April – that’s got a bit more
work before it’s done.

Hope you’re having a great day!



Fun but CRAZY Night!


Last night was my Knit/Crochet night AND a Yarn Swap! I never know when scheduling a yarn swap whether we’ll get a little yarn, a bit more – or, like last night, be almost buried in it! The ladies LOVE the whole event – I’m pretty sure the people dining at Panera thought we were having some sort of party! Almost everyone went home with something, and  most with LOTS! There was enough left over to donate a big garbage bag to the local library (they donate to another charity) AND still another garbage bag PLUS for me to take to the Waterford Senior Center where they have a very large box in their foyer for donations of yarn/needles/hooks – they teach the teens at the local Children’s Village. Did I take any? Yes . . . sigh. Not a lot, but more plain white yarn which I can always use for the baby hats & blankets; plus a few more small skeins of baby yarn. The funny thing was several ladies came not KNOWING there would be a yarn swap and said: “Oh, I’ve got LOTS of yarn at home to donate – I’ll bring it next time!” so the fun continues! One lady, when leaving said to me: “Thank you for letting me get rid of some yarn I didn’t use and get more yarn I didn’t know I needed!” (That about summed up the thoughts of almost all of us last night!)

On sort of that same note I learned of another charity opportunity – this one is not for everyone. One of my ladies returned last night after being gone since October – she had a miscarriage; she also works at the hospital I donate the baby hats to. She told me that the hospital has another ministry to those who have lost babies. (this is a Catholic hospital, so it makes sense that they would do this). IF the parents want to see the baby, they bring the baby wrapped in a tiny hand knit or crocheted baby blanket (she said just the face, hands & feet are showing). When the parents leave they are given the blanket to keep – she said it really meant a lot to her that they did that. That (of course) got me to thinking – these are much smaller than the ones I’m currently knitting for Crisis Pregnancy center, which means I could make them quicker AND be able to deliver them when I take in the next batch of hats! She said she thought the blanket was about 3 ft X 3 ft, no special stitches – so you guessed it: I started one last night when I got home. This will be a special honor for me to be able to create something so very meaningful, so of course I had to make them with pretty stitches. Yes, I know – I already have ENOUGH projects, but this one will be an ‘every once in awhile’ project, not a constant.  She also told me that last month they had 35 premies at one time in the nursery (several sets of twins!) She said my baby hats are a big hit – that’s actually my current project: catching up on the baby hats. I usually deliver 25 newborn & 25 premie hats at a time. Not sure/haven’t counted but I’m probably around 12 hats on each.


Jalapeno Vegetable Soup

1 small head cabbage, chopped
2 cans Ro*tel (tomatoes &
green chiles)
5-6 potatoes, peeled/cut into
1 bag baby carrots
6-9 stalks celery, cut into chunks
1 large green pepper, cleaned/
cut into small pieces
1 large onion or 2 medium,
1-2 jalapeno peppers, cleaned &
cut up
2 T. fresh minced garlic
3 tsp. chili powder
2 tsp. cumin
2 tsp. oregano
crushed red pepper, to taste
1 (32 oz) box chicken broth
1 (8 oz) pkg. cream cheese,
cut into chunks

Pour broth into crockpot; add all
other ingredients (except cream
cheese). Turn to HIGH; let soup
get hot before adding cream cheese.
(Poster waited 2 hours) added cream
cheese, stirred & covered then cooked
another 6-8 hours until all ingredients
are thoroughly cooked.

(recipe: Courtney Luper-Facebook)

Oven-braised Swiss Steak

1 1/2 lb. beef round steak,
3/4 inch thick
1/4 C. flour
1/2 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1/2 C. sliced onion
1 C. sliced mushrooms
1 3/4 C. beef broth, divided
1 (10 oz) can golden mushroom soup

mashed potatoes, for serving

Preheat oven 350 degrees F.
Place flour salt/pepper into a shallow
pie plate, stir then dredge steak on
both sides with mixture. Heat oil
in large skillet & brown meat on both
sides; remove meat to a casserole
dish. Add 1 T. olive oil to skillet &
saute onions & mushrooms until
tender & lightly browned. Place
1/2 C. broth into pan to deglaze
any bits off the bottom; stir.
In separate bowl, whisk soup &
remaining broth. Add broth &
soup mixture to skillet & bring
to a boil. Pour mixture over meat
in dish. Cover with foil & bake
2 hours. Serve with mashed

(recipe: recipelion.com)

Crockpot Fajitas

2 lb. boneless skinless chicken
breast tenders
1 medium onion, thinly sliced
1 large red bell pepper, cut into
thin strips
1 large green bell pepper cut into
thin strips
3/4 C. chunky salsa
2 (1.4 oz, ea) pkgs. dry fajita mix
1/4 tsp. cayenne pepper
16 (10 inch) flour tortillas

Suggested toppers
shredded cheese
chopped tomatoes
sour cream

Spray insides of crockpot with nonstick
spray. Place chicken in bottom of crockpot;
layer onions & bell peppers on top. Mix
salsa, fajita mix & cayenne pepper in a
medium bowl; pour over mixture. Cover
& cook on Low 6-7 hours (or High 3-4)
until chicken is done. Remove lid; gently
stir chicken & sauce using a slotted spoon.
Spoon 1/2 C. of mixture into center of each
tortilla; add desired toppings & fold
tortillas over filling. Makes 16 fajitas.

(recipe: allrecipes.com)

Zesty Orange Cookie Cups

1 C. (2 sticks) butter, softened
1/2 C. granulated sugar
2 C. flour
2 C. (12 oz pkg) white chocolate
2 large eggs
1 (14 oz) can sweetened condensed  milk
1/2 – 3/4 tsp. orange extract
1 T. grated orange zest (1 medium orange)

Preheat oven 350 degrees F.
Spray 48 mini-muffin tins with nonstick
spray. Beat butter & sugar, using elec.
mixer,  in medium bowl until creamy.
Add flour & beat until  mixture is evenly
moist, crumbly & can be formed into balls.
Shape dough into 1 inch balls & press each
ball onto bottom & sides of muffin cups to
form wells; place 5 white morsels in each
cup. Beat eggs in medium bowl using wire
whisk; stir in sweetened/cond. milk & orange
extract. Spoon almost a measuring table-
spoon of mixture into each muffin cup, filling
about 3/4th full. Bake 15-17 minutes until
centers are puffed & edges are just beginning
to brown. Remove from oven & gently run
a knife around each cup. While still warm,
top each with 8-10 white choc. morsels (they
will soften). Cool completely in pans on wire
racks. Use the tip of a knife to remove each
from pans. Top with grated orange zest just
before serving. Store in covered container in
fridge. Makes 48 mini cups.

(recipe: Rhonda-Marys Recipe Exchange)

Spinach & Artichoke Bubble Bake

1 tube (Pillsbury Grands!) flaky layer
biscuits (8 count)
3 c. frozen, defrosted chopped spinach
1 can artichoke hearts, chopped
2 C. shredded mozzarella, divided
1 (8 oz) pkg. cream cheese
1/2 C. grated Parmesan cheese
1 C. sour cream
1 tsp. cayenne pepper
salt/pepper, to taste

Preheat oven 350 degrees F.
In medium bowl mix cream cheese, sour
cream, Parmesan, salt/pepper & cayenne.
(you can use a food processor for this)
Place spinach & artichokes in large bowl
& pour in sauce; fold in 1 C. mozzarella.
Cut biscuits into fourths; gently fold
them into mix, coating completely – pour
into 9 X 9″ baking dish sprayed with
nonstick spray. Top with 1 C. mozzarella.
cover with foil & bake 30 minutes.
Remove foil & continue to bake 30
minutes more. If you’d like a nice brown
top, broil a few minutes. Serves 6

(recipe: ohbiteit.com)

Fiesta Nacho Chicken Bake

2 1/2 C. cooked, cubed chicken
1 (10 oz) can tomatoes & green
chilies, drained
1 1/2 C. Cheddar cheese, divided
1 (10 3/4 oz) can CAMPBELLS
Fiesta Nacho Cheese soup*
1/2 C. milk
2 (7.5 oz, ea) tubes refrigerated
pepper, optional

Preheat oven 375 degrees F.
In medium bowl mix chicken,
1 C. cheese & tomatoes. Whisk
soup in another bowl then stir
in chicken mixture. Spray a 8 X 8″
baking dish with nonstick spray;
pour mixture into dish & bake
20-25 minutes. Cut each biscuit
into quarters & place on top of
hot dish; sprinkle with remaining
cheese & bake 15-20 minutes
more. Season with pepper, if
desired & serve immediately.
Serves 5-6

*you can also use a plain cheese
soup & regular diced tomatoes to
make it without the fiesta flavor

(recipe: insidebrucrewlife.com)

Cheesy Spinach Bundles

1 (10 oz) pkg. frozen chopped spinach,
thawed/squeezed dry
1/2 C. shredded mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. (Kraft) Philadelphia ‘Chive &
Onion’ cream cheese spread
1 egg, separated
1 (8 oz) can refrigerated crescent rolls

Preheat oven 375 degrees F.
Mix first 4 ingredients & egg yolk
until blended. Separate crescent dough
into 8 triangles; cut each one diagonally
in half. Spoon 1 T. spinach mixture onto
center of each triangle; bring corners
of dough to center over filling, overlapping
ends. Pinch ends together to seal & place
on baking sheets. Beat egg white lightly &
brush over bundles. Bake 12-15 minutes
until golden brown. Makes 16 servings

(recipe: Kraft recipes)

Cajun-style Crab Dip

8 oz. cream cheese, softened
6 oz. fake crab sticks
1/2 C. Thousand Island salad dressing
2 tsp. lemon juice
1 tsp. prepared horseradish
1/2 tsp. Tabasco sauce (or more, if
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dry mustard
1/4 tsp. paprika
2 T. chopped (jarred) pimiento
peppers or roasted red bell peppers
(not raw)

crackers for serving

Place cream cheese & half of crab
sticks, 1,000 Island dressing, lemon
juice, horseradish, Tab. sauce, garlic
powder, onion powder, dry mustard &
paprika in food processor; pulse until
smooth. Scrape down sides & add other
half fake crab, pimiento & pulse until
mixture is chunky but not smooth.
Place in serving bowl & chill 1 hour
before serving. Serve with crackers.

(recipe: palatablepastime.com)

PIneapple Pretzel Fluff Dessert

3/4 – 1 C. crushed pretzels
1/3 C. granulated sugar
1/2 C. butter, melted
2 (8 oz) cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1/3 C. sugar
1 tsp. vanilla
1 can crushed pineapple in its own
juices (reserve juices)*
2 T. cornstarch
1/4 C. sugar

Preheat oven 350 degrees F. Mix
melted butter, pretzels & sugar in
medium bowl; press into bottom of
11 X 7″ pan (or 9 X 9″). Bake 8
minutes, remove from oven & cool.
Mix cream cheese, sugar & vanilla
until smooth. Fold in Cool Whip &
spread over cooled crust. In small
saucepan stir cornstarch & 1/4 C.
sugar. Mix in reserved juices & bring
to boil over medium heat. Cook,
stirring constantly, until thickened,
about 5 minutes. Stir in pineapple &
spread over whipped layer. Cover &
refrigerate at least 1 1/2 – 2 hours until

*not the really large can

(recipe: livingoncloudandreanine.

When I get a little more time I will
attempt to get you more appetizer
recipes – now that I realize the big
game is this Sunday!

Our weather is simply gorgeous!
It’s been in the low 50’s & very
sunny for the past 2 days – YAY!
No heavy winter coats needed –
no gloves/hats/scarves – I love it!

Gas prices have dropped again –
noticed last night that it’s down
to $1.49/9 – that’s GREAT! (Of
course I still have 3/4th tank –
sigh; suppose I ‘could’ fill it up,
just sayin’ )

Hope your day goes just GREAT!
When it’s sunny like this I really
feel energized – makes me want
to DO THINGS! Hope you have
a really SUNNY DAY, too!



Another GREAT DAY!

dancing woman


Husband & I went to our doctor for our 3-month regular check up – I was SOoooooooo glad to hear that I don’t have to go on diabetic meds yet! (I’ve been putting this off for over 6 years now and was kinda worried today might be the ‘turning point’). He said he’s really happy with how I maintain my weight & blood sugar levels and NO, I’m good to go! YAY!!! (We ‘celebrated’ by going out to breakfast at Big Boy – I had a farmer’s omelet – yum!).

FINALLY finished the fuzzy, bright baby afghan – I have more of this yarn but won’t be doing another one for awhile – my fingers need a rest (the fuzzy yarn is a pain to work with, tangles easily).


It’s folded into thirds – a lot bigger than photo


Crockpot Rice Pudding

3/4 C. white, long-grain rice
1/3 C. butter
3 C. milk
3/4 tsp. ground cinnamon
3/4 C. granulated sugar
1 pinch salt

sweetened whipping cream,
for serving

Using a colander, rinse rice thourghly
under cold water. Spray insides of
crockpot with nonstick spray & pour
rinsed rice in. Add remaining
ingredients (except butter & whipped
cream); stir to combine. Pour butter
over mixture, cover & cook on High
2 1/2 – 3 hours until rice has absorbed
liquid. When ready to serve, spoon
into bowls & top with sweetened
whipped cream. Serves 6

(recipe: food.com)

Quinoa-stuffed Red Bell Peppers

1 lb. ground beef, cooked/drained
1 can stewed tomatoes
salt/pepper/garlic powder/
Italian seasoning, cayenne pepper

1 1/2 C. quinoa

shredded cheese of your choice

Preheat oven 350 degrees F.
Place quinoa & 3 C. water in saucepan;
simmer about 20 minutes until done.
Cut peppers lengthwise, remove seeds
& membranes; lay in baking dish. Stir
cooked quinoa into meat mixture & fill
pepper halves with mixture. Bake 1
hour (or a little longer, if desired crispy
quinoa edges). Place shredded cheese
on peppers & broil a few minutes to
melt cheese (watch closely to not burn).
Serves 2-3

(recipe: ourlifeonabudget.com)

3-ingredient Crescent Sausage Bites

1 lb. hot sausage (pork or turkey)
1 (8 oz) pkg. cream cheese, softened
2 tubes crescent rolls (refrigerated)
dash salt/pepper

Preheat oven 375 degrees F.
In saute pan brown sausage; drain.
Add salt/pepper – blend in cream
cheese until melted. Unroll one pkg.
rolls & place on a baking sheet. Using
your fingers gently press seams together
to seal. Spread sausage mixture evenly
over dough, leaving about 1/2 inch
border around edges. Unroll remaining
dough & place on top of sausage mixture.
Press edges together to seal, gently
pressing seams to seal. Bake 20 minutes
until dough is golden brown. Cool 20
minutes then cut into small squares.
(using a pizza cutter makes cutting them

(note: poster said salt/pepper are usually
not counted as ingredients, hence 3
ingredient recipe)

(recipe: thekitchenismyplayground.com)

Skinny Bruschetta Chicken

3-4 chicken breasts
4-5 small tomatoes, chopped
1 clove garlic, minced
1/2 small red onion, chopped
1 tsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp. sea salt
handful fresh basil, chopped

Preheat oven 375 degrees F.
Sprinkle some salt & pepper over
chicken, place in baking pan &
bake 35-40 minutes until juices
run clear.
Combine chopped tomatoes, garlic,
onion, olive oil, balsamic vinegar,
sea salt & basil in a bowl.
Refrigerate until chicken is ready
to serve; spoon over top of chicken.
Serves 3-4

(recipe: domesticsuperhero.com)

Crockpot Cheesesteaks

1 1/2 – 2 lb. round steak, thinly sliced
1/2 tsp. pepper
1/2 tsp. garlic powder
1 onion, sliced
1 bell pepper, sliced
1 (32 0z) can beef broth
6 French rolls
12 slices Provolone, American
or other cheese you like

Rub steak with pepper & garlic
powder; place in crockpot. Add
onion, bell pepper & beef broth;
stir. Cover & cook on Low 5-7
hours until meat is tender. Toast
open rolls several minutes until
slightly crusty. Lay a slice of
cheese on both sides of roll; using
tongs to remove meat/onions/pepper,
pile on top of rolls & return to oven
to melt cheese. Serve hot.
Serves 6

(recipe: momontimeout.com)

Chicken/Broccoli/Pineapple Stir Fry

2 C. uncooked brown rice

2 tsp. vegetable oil
1 lb. boneless, skinless chicken breasts,
cut into strips
1 medium onion, thinly sliced
1 C. fresh broccoli, cut into florets
1 T. fresh grated ginger root
2 cloves garlic, finely chopped
1 (20 oz) can pineapple chunks,
drained (reserve juice)
1/4 C. soy sauce
1/4 C. (Kikkoman) stir fry sauce
2 T. cornstarch

Prepare rice accordg. to pkg. directions.

Heat oil in nonstick large skillet or wok
over medium-high heat. Add chicken; stir
fry 5-7 minutes until no longer pink. Add
onion, broccoli, ginger & garlic; stir-fry
3 minutes longer. Combine & stir reserved
juice, soy sauce, stir-fry sauce & cornstarch
to a small bowl; add to skillet & bring to
a boil, stirring constantly. Add pineapple,
cover. reduce heat to low & simmer 2-3
minutes more. Serve over cooked rice.
Serves 4

(recipe: Kikkoman)

Shrimp & Crab Dip

8 imitation crab sticks
1 1/2 C. cooked shrimp
1/2 C. chopped onion
1 C. chopped celery
1/2 C. sliced black olives
1 1/2 C. shredded Cheddar cheese
3/4 C. mayonnaise

crackers, for dipping

Place crab, shrimp, onion, celery &
black olives in food processor & chop.
In a large bowl mix shrimp/crab
mixture, Cheddar cheese & mayo.
until combined. Refrigerate 2 hours.
Serve with crackers.

(recipe: hoteatsandcoolreads.com)

Swedish Meatball Soup

1 large egg
2 C. Half & Half, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 – 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,

In large bowl beat egg, 1/3 C. Half
& half, bread crumbs, onion & 1 tsp
salt. Crumble beef over mixture &
mix well – shape into 1/2 inch balls.
In Dutch oven, brown meatballs in
butter, in batches. Remove from pan
& drain. Add flour, bouillon, pepper,
garlic salt & remaining salt to pan;
stir until smooth. Gradually stir in
water; bring to a boil. Reduce heat,
cook & stir 2 minutes until
thickened. Add potatoes & meatballs;
reduce heat. Cover & simmer 25
minutes until potatoes are tender.
Stir in peas & remaining cream; heat
through. Serves 8 ( about 2 qts).

(recipe: tasteofhome.com)

Apple Caramel Cheesecake Bars

2 C. flour
1/2 C. packed brown sugar
3/4 C. cold butter, cubed
2 pkg. (8 oz, ea) cream cheese,
1/2 C. plus 2 T. sugar, divided
1 tsp. vanilla
2 large eggs, lightly beaten
3 medium tart apples, peeled/
finely chopped
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg

Streusel topping:
3/4 C. flour
3/4 C. packed brown sugar
1/2 C. quick-cooking oats
1/3 C. cold butter, cubed
1/3 C. hot caramel ice cream

Preheat oven 350 degrees F.
In small bowl combine flour &
brown sugar; cut in butter until
crumbly & press onto a well-
greased 9 X 13″ baking dish.
Bake 15-18  minutes until
lightly browned. In large bowl
beat cream cheese, 1/2 C. sugar &
vanilla until smooth. Add eggs; beat
on Low speed just until combined;
spread over crust. In small bowl
toss apples with cinnamon/nutmeg/
& remaining sugar; spoon over cream
cheese layer. In another bowl mix flour,
brown sugar & oats; cut in butter until
crumbly & sprinkle over apple layer.
Bake 25-30 minutes until filling is set.
Drizzle top with caramel topping &
cool in pan on wire rack 1 hour.
Refrigerate at least 2 hours then cut
bars. Makes 3 dozen

(recipe: tasteofhome.com)


Tonight’s dinner will be lasagna – it’s
one of those ‘more than one night’
dinners since tomorrow is Knit Night
& Weds. is my special needs group.

Have a SUPER day!



Lots ‘O Recipes!


Really sunny out today!

When the sun is out the temperatures rise – we have 40 degrees F. out there! Snow in the yard is melting, the snow on the garage roof is gone – YAY! I love sunny days – they really lift my spirits.

Lots of appetizer recipes coming in so I thought I’d share them with you


Cream Cheese/Bacon Crescents

1 (8 oz) tub (Kraft) Chive & Onion
cream cheese spread
3 slices cooked bacon, crumbled
2 (8 oz, ea) tubes refrigerated
crescent dinner rolls

Preheat oven 375 degrees F.
Mix cream cheese spread & bacon
until blended. Separate each can of
dough into 8 triangles; cut each
triangle lengthwise in half. Spread
each triangle with 1 generous tsp.
cream cheese mixture. Roll up,
starting at shortest side of triangle;
place, point sides down, on baking
sheet. Bake 12-15 minutes until
golden brown. Serve warm.
Makes 16 servings

(recipe: Kraft recipes)

Stuffed Meatballs

1 T. olive oil
1/3 C. finely diced onion
1 tsp. Italian seasoning*
1/8 lb. prosciutto, diced
2 oz. uncooked baby spinach
1/8 lb. sweet capicola, diced
1/8 lb. Genoa salami, diced
1/8 lb. provolone, diced
1/4 lb. fresh mozzarella,
shredded or diced
1/4 C. finely grated Parm. cheese

2 slices white or soft wheat bread,
crusts removed
1/4 C. whole milk
2 T. olive oil
1 C. onion, diced fine
1 T. fresh garlic, minced
2 eggs
1 T. Italian seasoning
3 T. fresh parsley, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 C. grated Parm. cheese
1 lb. ground beef
1 lb. ground pork

1 quart tomato sauce or
your favorite sauce (for serving,
plus more if serving with pasta)

additional Parmesan cheese, for

In medium pan heat oil & saute
onions with Ital. seasonings over
medium heat. After 5 minutes add
prosciutto & cook 3 minutes; remove
from heat & cool. In medium bowl add
capicola, salami, provolone, mozz. &
Parm. cheese – mix to combine. Add cooled
onion to meat/cheese & stir to combine;
cover & refrigerate filling until later.

Place bread in large bowl & cover with milk,
making sure bread is completely covered &
soaks up milk. In saute pan over medium heat
add olive oil & onions; cook 5 minutes then
add garlic & cook 1 min – remove from heat to
cool. Add eggs to soaked bread & stir vigorously
to combine; add Ital. seasoning, parsley, salt/
pepper & Parm. cheese, mix to combine. Add
ground beef & pork & gently combine but do
not over mix. Divide mixture into 8 equal
Line a small sheet tray with parchment paper.
Fill a bowl with water to wet your hands as
you work. Remove filling from fridge & divide
that into 8 portions. With wet hands, take
1 portion meatball, roll into ball then place on
a cutting board; press down into center. Take
a portion of filling & place on meatball. Use
a spatula to lift it from the board & press
sides up & around filling, pinching closed on
top; place pinch-side-down, on sheet tray
& repeat with rest of mixtures. Cover &
refrigerate 30  minutes.
Preheat oven 425 degrees F.
Spray top & sides of meatballs on tray
with nonstick spray (or brush with oil)
Bake 20  minutes, uncovered. While
meatballs are cooking heat tomato sauce
in large skillet. When meatballs are cooked,
use a spatula & place meatballs in sauce,
covering tops. Cover skillet & cook on
low simmer 15 minutes (discard any fat
that collects on sheet pan). Serve with
additional Parm. cheese. Makes 8 large

*If you don’t have Italian seasonings:
use half dried basil & half dried oregano

(recipe: afamilyfeast.com)
Game Day Giant Stuffed Sanwich
(serves 8-12)

1/2 C. quick cooking oats, uncooked
1/2 C. boiling water
2 T. butter
1 (16 oz) pkg. hot roll mix
3/4 C. very warm water (110-115 degrees F)
2 eggs, beaten
1/2 C. mayonnaise
1/4 C. Dijon mustard
1 (9 oz) pkg. deli-sliced honey ham
1 (6 oz) pkg. deli sliced roast turkey
1 (6 oz) pkg. deli sliced roast chicken
1-2 tomatoes, thinly sliced
1 red onion, thinly sliced
8 sliced Cheddar cheese

garnish- shredded lettuce

Combine oats, boiling water & butter in
large bowl; let stand 5 minutes. (from
hot roll packet) dissolve yeast in warm
water; add to oat mixture. Stir well &
mix in eggs. Add flour from roll mix; blend
well. Form mixture into a 10-inch circle
on a greased 12″ pizza pan (you’re making
the bun). Cover & let rise 25 minutes, until
Preheat oven 350 degrees F.
Bake 25 minutes & cool on wire rack. Cut in
half horizontally. Whisk mayo & mustard;
spread over cut sides of bun. Assemble
sandwich & cut into wedges. Serves 8-12

(recipe: gooseberrypatch)

Loaded Bacon Potato Chip Dip

1 C. sour cream
4 oz. cream cheese, softened
1 tsp. garlic powder
1/4 tsp. pepper
1 C. your favorite shredded cheese
4-6 pieces cooked bacon, crumbled
4 green onions, chopped

Potato chips, for dipping

Mix sour cream & cream cheese until
well blended. Stir in remaining ingredients
& chill 1 hour. Serve with potato chips.

(recipe: gooseberrypatch)

Tomato & Black Bean Salsa

chopped tomatoes
finely diced bell pepper (or)
fresh garlic, minced
red onion, finely diced
black beans, drained/rinsed
cilantro, finely chopped
fresh squeezed lime juice
salt/pepper, to taste

Combine all ingredients in a bowl;
adjust seasoning (salt/pepper) as
desired. Serve immediately &
refrigerate leftovers.

(recipe: hoteatsandcoolreads.com)
Chinese Sticky Sesame Wings
(overnight recipe)

1 lb. chicken wings (drummette
sections, about 10)

1/4 C. soy sauce
1/4 C. white wine
1 tsp. sriracha sauce
1 tsp. garlic paste
2 T. brown sugar

drained marinade (above)
1/4 C. brown sugar
2 tsp. sriracha sauce
1 tsp. (hot or toasted) sesame oil
1 C. flour (approx)
2 T. toasted sesame seeds
cooking oil, for frying (or 3 T.
melted butter, if baking)

Whisk marinade ingredients together
& marinate chicken in ziplock bag
Drain marinade & reserve. Add
brown sugar, sriracha & sesame
oil to marinade & stir to blend;
pour marinade into saucepan &
bring to boil; whisk constantly
over medium heat until sauce
reduces to a syrup & coats back
of a spoon.

To Pan Fry:
Heat cooking oil or shortening in
a large cast iron skillet (about
1 1/2 inches deep) to 375 degrees F.

To Bake:
Preheat oven 425 degrees F.

Dredge drained wings in flour &
shake off excess.

Place in a bowl & drizzle with butter &
toss until it mixes in (just to coat)
Coat again in flour & shake off.
Place coated wings on baking sheet
& bake 35 minutes, turning
occasionally, until browned & cooked

After dredging (see above) fry wings
about 10 minutes, turning once during
cooking time, until meat is 165 degrees F.
inside. Drain wings on paper toweling.

Drizzle wings with sauce or shake in sauce
(like hot wings) or use sauce as dip. Sprinkle
wings with sesame seeds or sprinkle on top
of dip & toss.
Serves 10

(recipe: palatablepastime.com)

Bacon Cheeseburger Rolls

1 pkg. egg roll wrappers*
1 lb. ground turkey or beef
8 slices bacon, cooked crispy
1/2 yello onion, chopped
2 C. shredded Cheddar Jack cheese
1 T. Worcestershire sauce
1/2 T. yellow mustard
1 T. + 1 tsp. olive oil

(small bowl of water &
pastry brush)

sesame seeds, for topping
ketchup for dipping, if desired

Heat 1 T. olive oil in large skillet
over medium heat. Cook onion until
transparent, stirring frequently. Add
meat & brown; add mustard, Worc.
sauce, salt/pepper – stir then let cool
a few minutes.
Preheat oven 375 degrees F.
Place 1 egg roll wrapper on a work
surface; place a heaping spoonful of
meat mixture in center of wrapper &
crumble a few pieces of bacon on top,
sprinkle on some cheese. Dip pastry
brush in water & apply a little water
to outside edges of wrapper. Fold
each side of wrapper into center &
squeeze edges shut. (Looks like a
burrito when done). Place rolls on
a baking dish sprayed with nonstick
spray. Brush tops of rolls with
remaining olive oil & sprinkle tops
with sesame seeds. Bake 18-20
minutes until golden brown. Serve
immediately with ketchup (if desired).
Makes 12-14 rolls

*You can find egg roll wrappers in
the fresh vegetable department at
grocery stores (usually refrigerated)

(recipe: flavorsbyfour.blogspot.in)

Strawberry Cream Cheese Crescents

1 (8 oz) tub (Kraft) strawberry cream
cheese spread
3 T. finely chopped walnuts
2 (8 oz, ea) cans refrigerated crescent
dinner rolls

Preheat oven 375 degrees F.
Mix cream cheese spread & nuts until
blended. Separate each can of dough
into 8 triangles; cut each triangle
lengthwise in half & spread about
1 tsp. cream cheese filling in middle
of each. Roll up, starting at short side
of each & place, points down, on baking
sheet. Bake 12-15 minutes until golden
brown. Serve warm. Makes 16 servings

(recipe: Kraft recipes)

Ultimate Choc. Chip/Cookie/Oreo/
Fudge Brownie Bar

Cookie dough:
1 C. (2 sticks) butter, softened
1 C. gran. sugar
3/4 C. light brown sugar
2 large eggs
1 T. vanilla
1 tsp. baking soda
1 tsp. salt
2 C. (12 oz) milk choc. chips

1 pkg. Double Stuff Oreos

1 Family Size (9 X 13) box brownie
mix (& eggs/oil needed to prepare)
1/4 C. hot fudge ice cream topping
Preheat oven 350 degrees F.
Line a 9 X 13″ baking pan with foil;
coat generously with nonstick spray.
Cream butter & both sugars in large
bowl using elec. mixer on medium 3-5
minutes. Add eggs & vanilla; mix well.
In another bowl whisk flour, baking soda
& salt; then slowly incorporate into
other bowl until flour is just combined.
Stir in choc. chips. Spread dough on
bottom of prepared pan, top with a
layer of Oreos. Mix brownie mix accordg.
to pkg. directions, adding an optional
1/4 C. hot fudge ice cream topping to
the mix.
Pour batter over cookie dough
& Oreos. Bake 45-55 minutes. Let cool
completely before cutting. Brownies
may still be gooey in middle while still
warm, but will set up perfectly once

(recipe: kevinandamanda.com)

Sausage Soup

1 lb. hot sausage
1 lb. sweet sausage
1 (32 oz) can diced tomatoes
1 large onion, chopped
1 (10 oz) pkg. frozen chopped spinach
hot pepper flakes
2 large cans chicken broth
small bag tortellini

In skillet cook sausage & crumble;
drain. Mix all other ingredients to
skillet & cook until tortellini is fully

(recipe: jaytriedandtrue.blogspot.in)

White Chicken Caprese Lasagna

3 C. cooked, shredded chicken
1 (14 oz) can artichoke hearts, drained/
1 (8 oz) pkg. shredded mozzarella
1/2 C. grated Parmesan cheese
1/2 C. sun-dried tomatoes, chopped/
1 1/2 pg. cream cheese (12 oz)
1 C. Half & Half
1 tsp. minced garlic
1/4 C fresh basil, chopped
12 lasagna noodles, cooked
12 slices mozzarella (whole milk)

Preheat oven 350 degrees F.
In large bowl combine chicken, artichokes,
1 C. mozz. cheese, grated Parm, 1/2 the
basil & tomatoes. In separate bowl using
elec. mixer, beat cream cheese, Half &
Half & garlic until well combined. Using a
spoon, stir in half the basil. Set half the
cream cheese mixture aside; stir remaining
half into chicken mixture. Using half of
cream cheese mixture (without chicken)
spread it into a 9 X 13″ pan, covering
the bottom. Lay 3 noodles on top then
top with 1/3 of chicken mixture. Repeat
noodles & chicken mixture 2 more times,
ending with a noodle layer. Top with last
half of cream cheese mixture. Place mozz.
cheese slices over all & top with more
basil, if desired. Bake 25 minutes until
heated through. Slice & serve.
Serves 6-8

(recipe: thecookierookie.com)


I’m not one for sports, so I’m not exactly
sure just when the BIG games are coming,
except I can tell they’re getting close because
of all the appetizer recipes showing up on
my emails. I’ll be adding more as they come
in, for those of you who host parties (or
need a quick recipe to take with you to a

Have a GREAT day!



Bright, Sunny Day!


One of our helpers in my special needs group bought me a kit with miniature Paper White Narcissus; I planted them about 3 weeks ago and now they’re blooming! For some reason I thought they would be a little bigger – each flower is about the size of a dime or smaller! There were 4 bulbs in the kit, the other three stalks are growing, one looks like it’s almost ready to produce flowers – the other two are still ‘working on it’. It’s nice, in the middle  of winter, to be able to see some fresh flowers! It’s sunny out today, still some snow on the ground and only 21 degrees F (wind chill minus 7) but I’m just feeling uplifted with the bright sunshine coming in the windows!


Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 eggs
1 1/2 C. mashed ripe bananas
(about 3)
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
dash salt

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
2 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 15 X 10″ X 1″ baking dish
with nonstick spray. In large bowl
cream butter & sugar until light
& fluffy. Beat in eggs, bananas &
vanilla. Combine flour, baking
soda & salt; stir into creamed
mixture until just blended &
pour into prepared pan. Bake
20-25 minutes until a toothpick
inserted into center comes out
clean. Cool in pan on wire rack.

In small bowl beat cream cheese &
butter until fluffy; add conf. sugar
& vanilla – beat until smooth &
frost bars. Makes 3 dozen

(recipe: tasteofhome.com)

5-ingredient Coconut Curry

1 can coconut milk*
2 T. red curry paste
2 small heads broccoli cut
into small bite-sized pieces
1 can chickpeas, drained/rinsed
1/2 T. cornstarch dissolved in
2 T. cold water
minced garlic or onion

Saute broccoli, onion/garlic in 1 T.
oil in skillet. After a few minutes add
coconut milk; let simmer 5-8 minutes.
Broccoli should soften but still be
tender-crisp. Add curry paste to pan
& whisk until combined with coconut
milk. Add chick peas & bring to slight
boil – add cornstarch mixture & boil
about 1 minute then reduce heat
& let cool slightly. Sauce will thicken
as mixture cools. Serves 3-4

*You can usually find coconut milk
in the section where alcoholic drink
mixes are sold in grocery stores

(recipe: pinchofyum.com)

Zesty Mississippi Roast

3-5 lb. boneless beef rump or
chuck roast
3 cloves garlic, cut into slivers
cracked black pepper
1 T. vegetable or canola oil
1 stalk celery, cut into chunks
1 medium onion, halved/sliced
1 envelope dry Ranch dressing mix
1 envelope dry brown gravy or
au jus mix
1/2 tsp. dried, crushed thyme
1/2 tsp. dried, crushed rosemary
1 C. Coca Cola (classic, not diet)
1 large bay leaf
1 whole jalapeno (can use pickled)
4 golden peperoncini peppers
1 T. unsalted butter
1 T. cornstarch

Using the tip of a sharp knife, cut
multiple small slits all over roast;
insert garlic slivers in slits. Season
roast on all sides with pepper. Heat
1 T. oil in large skillet & brown roast
on both sides. Add celery to bottom
of a 6 qt. crockpot; place roast on top.
Add onion to skillet & cook 3 minutes;
place in crockpot.
Whisk ranch dressing mix, gravy mix,
thyme & rosemary – stir in Coke,
whisk until well blended. Add bay
leaf, jalapeno, peperoncini to top of
roast & pour Coke mixture over top.
Cover & cook on Low 7-8 hours, or
High 4-5 hours. (total time depends
on size of roast).
To thicken gravy:
Remove roast to a plate & loosely
tent with foil to keep warm. Skim any
excess fat off top of juices & carefully
transfer contents of crockpot to a
saucepan. Stir in 1 T. butter & cornstarch,
using just enough water to dissolve
cornstarch. Whisk into gravy; bring to
a boil, reduce heat & simmer until
thickened. Serve with roast. Serves 6-8

(recipe: deepsouthdish.com)

Skillet Sweet Potatoes

3 medium sweet potatoes, peeled/
2 cloves garlic, minced
1 tsp. sea salt
2 T. fresh parsley, chopped
1/2 tsp. ground cinnamon
1 T. coconut oil

Heat large skillet add oil & potatoes;
stir. Cook 15 minutes until tender. Stir
often, making sure not to burn them.
Add garlic, salt, cinnamon & parsley;
stir repeatedly & cook another 4
minutes. Stir often & try not to burn
the garlic.

NOTE: You can roast them in the oven:
Preheat oven 425 degrees F.
Add all mixed ingredients to a roasting
pan & bake 25-35 minutes.

(recipe: healthyhappysmart.com)

Eggplant Parmesan

3 large eggs, beaten
2 1/2 C. Panko bread crumbs
3 medium eggplants, cut into
1/4 inch slices
2 (4 1/2 oz, ea) jars sliced
mushrooms, drained
1/2 tsp. dried basil
1/8 tsp. dried oregano
2 C. (8 oz) shredded mozzarella
1/2 C. grated Parmesan cheese
1 (28 oz) jar spaghetti sauce

Preheat oven 350 degrees F.
Spray baking sheets with nonstick
spray. Place eggs & bread crumbs in
separate, shallow bowls. Dip
eggplant slices into egg, then
coat in crumbs & place on
prepared sheets. Bake 15-20
minutes until tender & golden
brown, turning once. In small bowl,
combine mushrooms, basil & oregano.
In another small bowl combine
cheeses. Spray a 9 X 13″ baking dish
with nonstick spray & spread 1/2 C.
sauce in bottom, smoothing out.
Layer with 1/3 of mushroom mixture,
1/3 eggplant, 3/4 C. sauce & 1/3
cheese mixture – repeat layers twice.
Bake, uncovered, 25-30 minutes until
heated through & cheese is melted.
Serves 8

(recipe: tasteofhome.com)

Pistachio Bar Dessert

36 Oreo cookies finely crushed
(about 3 C.)
6 T. butter or margarine, melted
2 (3.4 oz, ea) pkgs. Pistachio-flavored
instant pudding mix
2 C. cold milk
1 (8 oz) tub Cool Whip, thawed/divided
1/2 C. chopped toffee bits

Mix cookie crumbs & butter until blended;
press onto bottom of a 9 X 13″ baking dish.
Beat pudding mixes & milk in large bowl
using whisk 2 minutes; spread 1 1/2 C.
onto crust. Stir half of Cool Whip into
remaining pudding & spread over pudding
layer; cover with remaining Cool Whip &
refrigerate 4 hours until firm. Sprinkle top
with toffee bits before serving. Serves 32

(recipe: Kraft recipes)

Pizza Waffles!
snack or appetizer

1 pkg crescent rolls (8 pieces)
1 1/3 C. mozzarella cheese
pepperoni or your favorite
pizza toppings
pizza sauce,warmed, for dipping

Preheat waffle iron & spray with
nonstick spray. Unroll crescent
rolls. Pinch seams to connect
2 triangles so you form 4
rectangles. Place 1/3 C.
cheese & pepperoni in each
rectangle; fold over & pinch
to seal all sides – repeat with
remaining sections. Place each
piece of dough on preheated
waffle iron, close & cook 5
minutes until browned. Serve
warm with pizza sauce for
dipping. Makes 4

(recipe: spendwithpennies.com)

Quick Homemade Tomato Soup

2 T. vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 oz) can stewed tomatoes
3 C. chicken broth
1/4 C. tomato paste
1/4 tsp. pepper

In saucepan over medium heat,
heat oil; cook onions & garlic
until softened. Add tomatoes,
broth, tomato paste & pepper;
bring to boil. Reduce heat &
simmer 15 minutes until slightly
thickened. In batches, add soup
to blender & puree. Serves 4

(recipe: food.com)

Greek Chicken Lemon Rice Soup

6 C. chicken broth
3/4 C. long-grain white rice
2 C. cooked chicken, diced
2 large eggs, room temp.
2/3 C. fresh lemon juice (do
not used bottled)

Add broth & rice to large saucepan;
bring to boil. Reduce heat to simmer.
Cover & cook 15 minutes until rice
is cooked; add chicken to pot. Remove
soup from heat & cover. In separate
bowl whisk lemon juice into eggs until
frothy. Ladle about 1 C. hot broth from
soup & slowly whisk into eggs, whisking
constantly. Slowly stir warmed eggs into
pot of soup. Serve immediately.

(recipe: whatskpcooking.com)

Rustic Nut Bars

1 T. plus 3/4 C. cold butter,
2 1/3 C. flour
1/2 C. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten

2/3 C. honey
1/2 C. packed brown sugar
1/4 tsp. salt
6 T. butter, cubed
2 T. heavy whipping cream
1 C. chopped hazelnuts, toasted
1 C. salted cashews
1 C. pistachios
1 C. salted roasted almonds

Preheat oven 375 degrees F.
Line a 9 X 13″ baking dish with
foil, letting ends extend over
sides by 1 inch; spray foil
with nonstick spray. In large
bowl whisk flour, sugar, baking
powder & salt. Cut in remaining
butter until mixture resembles
coarse crumbs. Stir in egg until
blended (mixture will be dry);
press mixture firmly onto bottom
of prepared pan. Bake 18-20
minutes until edges are golden
brown. Cool on wire rack.
In large heavy saucepan combine
honey, brown sugar & salt; bring
to boil over medium heat, stirring
frequently to dissolve sugar. Boil
2 minutes, without stirring. Stir
in butter & cream; return to a
boil. Cook & stir 1 minute until
smooth. Remove from heat, stir
in nuts & spread over crust.
Bake 15-20 minutes until topping
is bubbly. Cool completely in pan
on wire rack. Lift foil edges to
remove from pan. Cut bars –
makes about 3 dozen bars.

(recipe: tasteofhome.com)

Not much going on around here lately (YAY!);
tonight is my special needs group’s Gym Night-
it’s 2 hours: short devotion, snack time then
we have a lady who works at the local Senior
Center come in an play a few games with the
kids (they love it!) – then it’s time to go home!
Quick, fun night for all.

Stay warm, enjoy something you like doing
(even if it’s only taking a NAP!)



Just Plain Wednesday


Nothing ‘special’ today – did a quick trip to the drug store (to correct the one family photo I got a copy of – needed a 8″ X 10″), library, gas & to pay the Winter Taxes. I discovered that it had snowed just a tiny bit overnight – no big deal, temps in mid 30’s & clear. Discovered that gas prices had gone UP a bit since Sunday (Sunday regular was something like $1.56/9); today it was $1.65/9 – that’s Ok, still managed to get 3/4ths tank for $25 so I was happy.


Striped Delight
(chilled pudding dessert)

35 Oreo cookies
6 T. butter, melted
1 (8 oz) pkg. cream cheese,
1/4 C. sugar
2 T. cold milk
1 (12 oz) tub Cool Whip,
2 (3.9 oz, ea) pkgs. chocolate
instant pudding mix
3 1/4 C. cold milk

Place cookies in food processor
& pulse to fine crumbs; transfer
to a medium bowl & mix in butter.
Press mixture on bottom of a 9 X13″
baking dish. Whisk cream cheese,
sugar & 2 T. cold milk in medium
bowl until blended. Stir in 1 1/4 C.
Cool Whip & spread over crust. Beat
pudding mixes with 3 1/4 C. cold milk
using whisk 2 minutes & pour over
cream cheese layer. Let stand 5
minutes until thickened. Cover
with remaining Cool Whip &
refrigerate 4 hours. Serves 24

NOTE: to cut into squares easily:
Place dessert in freezer about 1 hour
before cutting into squares

(recipe: Kraft recipes)

Spicy Spinach Dip

1 (10 oz) pkg. frozen chopped spinach
1 lb. (16 oz) Velveeta cheese, cut into
1/2″ cubes
1 (10 oz) can Ro*Tel tomatoes with
green chilies, drained
1 (8 oz) pkg. cream cheese, cubed

Place spinach in large microwaveable
bowl & microwave on High 5 minutes.
All all remaining ingredients & mix well.
Microwave 5 minutes until Velveeta
is completely melted & mixture is well
blended, stirring after 3 minutes.

(recipe: Kraft recipes)

Crockpot Ranch Pork Chops

1 can cream of chicken soup
1 pkt. dry Ranch salad dressing
pork chops

Layer pork chops in crockpot;
add soup then sprinkle dry
ranch dressing over all. Cover &
cook on High 4 hours or Low 6
Pork chops come out very tender &
you have a gravy to serve over
mashed potatoes

(recipe: Facebook)

Beef Lentil Soup

1 lb. ground beef
1 (46 oz) can tomato juice or V-8
4 C. water
1 C. dried lentils, rinsed
2 C. chopped cabbage
1 C. sliced carrots
1 C. sliced celery
1 C. chopped onion
1/2 C. diced green pepper
1/2 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
1 tsp. salt (optional)
2 beef bouillon cubes (optional)
1 (10 oz) pkg. frozen chopped
spinach, thawed

In large stockpot, cook beef over
medium heat until no longer pink;
drain. Add tomato juice, water,
lentils, cabbage, carrots, celery,
onion, green pepper, pepper, thyme,
bay leaf, salt & bouillon (if using).
Bring mixture to boil; reduce heat
& simmer, uncovered, 1 to 1 1/2
hours until lentils & vegetables are
tender. Remove bay leaf; add spinach
& heat through. Serves 6

(recipe: tasteofhome.com)

Avocado-Tomato Salad

2 large tomatoes, diced into large
2 avocados, diced into large pieces
1 small red onion, thinly sliced
2 T. chopped fresh cilantro
juice of 2 limes
olive oil

In large bowl combine tomatoes,
avocados, onions & cilantro. Squeeze
the lime juice over top & drizzle with
olive oil; gently stir. Taste & adjust
salt as needed. Serves 6

(recipe: tasteandtellblog.com)

Refried Bean Dip

1 can refried beans
1 tsp. cumin
1/2 tsp. chili powder
2 dashed Tabasco pepper sauce
1 1/2 C. Colby-Jack cheese, shredded

corn chips or pretzel crisps for dipping

Preheat oven 400 degrees F.
In small bowl mix beans & seasonings;
divide between two 6″ skillets that are
oven-safe (or oven-safe casserole dishes).
Sprinkle cheese evenly over tops & bake
10-15 minutes until bubbly.
Serves 4-6

(recipe: yummly.com)

Rustic Chocolate -Cinnamon
Bread Pudding

1/2 C. cream cheese, softened
1/2 C. packed brown sugar
2 egg whites
1/2 tsp. ground cinnamon
1 3/4 C. milk
6 C. cubed whole wheat bread
(6-8 slices)
2 oz. semi-sweet chocolate,
coarsely chopped

Preheat oven 350 degrees F.
Beat cream cheese & sugar in large
bowl using elec. mixer until well
blended. Add egg whites &
cinnamon; mix well. Gradually beat
in milk until well blended. Place
bread pieces in a 8″ square baking
dish sprayed with nonstick spray.
Top with chocolate & cream cheese
mixture. Bake 30-35 minutes until
center is set. Cool slightly.
Serves 8

(recipe: Kraft recipes)

Pepperoni Pizza Chili

2 lb. ground beef
1 lb. bulk hot Italian sausage
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 (16 oz) jar salsa
1 (16 oz) can hot chili beans,
1 (16 oz) can kidney beans,
1 (12 oz) can pizza sauce
1 (8 oz) pkg. sliced pepperoni,
1 C. water
2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 C. (12 oz) shredded mozzarella

In Dutch oven cook beef, sausage,
onion, green pepper & garlic over
medium heat until meat is no longer
pink; drain. Stir in salsa, beans,
pizza sauce, pepperoni, water, chili
powder, salt/pepper & bring to boil.
Reduce heat, cover & simmer 20
minutes heated through. Sprinkle
servings with cheese. Serves 12
(3 quarts)

NOTE: This chili can be frozen:
Before adding cheese, cool chili.
Freeze in freezer containers. TO USE:
partially thaw in fridge overnight.
Heat through in saucepan, stirring
occasionally & add a little water if
needed. Sprinkle each serving with
cheese when serving.

(recipe: tasteofhome.com)

Pull-apart Garlic Rolls

1 tube refrigerated biscuits
3 T. butter, melted
1/2 tsp. garlic powder
2 T. fresh parsley, chopped
1 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Grease a muffin tin. Cut biscuits
into fourths & place in large bowl.
Add butter, garlic powder, parsley &
mozzarella; mix using your hands,
making sure all pieces are coated.
Place pieces in prepared muffin tin
(3 pieces per tin cup) you will have
two extra – use them however you
want. Bake 15 minutes. Serve

(recipe: Facebook – Tasty)

Warm Caramel Bananas

2 T. butter or margarine
1/3 C. packed brown sugar
1/3 C. sour cream
2 bananas
1/2 C. roasted peanuts, chopped
1 oz. semi-sweet chocolate,
1/2 C. Cool Whip, thawed

Melt butter in large skillet over
medium heat; add sugar & cook
until melted, stirring occasionally.
Gradually mix in sour cream & cook
on Low heat 1 minute. Cut bananas
lengthwise, then in half. Add, cut-
sides-down, to skillet & cook 1
minute, basting occasionally with
sauce from bottom of skillet. Stir
in nuts. Spoon bananas evenly into
4 dessert dishes & top with remaining
sauce. Drizzle with chocolate & top
with Cool Whip. Serves 4

(recipe: Kraft recipes)


Have a great, warm, safe day!



REALLY Chilly/Windy out there!


The thermometer reads in the low 30’s but that WIND is awful! Went to the bank, drug store & grocery and was doing a pretty hard lean into the wind just to get to the car! Husband says it’s because it’s not only windy but wet as well; with these temps. almost all our snow is gone – driveway & front yard are totally clear, backyard has a little but not bad. I’m not complaining – you can walk (with effort) and drive in it without worrying about getting stuck!

Just discovered I did a rather dumb thing: lost my Blog Recipes #4 – must have dumped it after putting a recipe on it yesterday. That one had all the desserts on it so looks like I’ll have to start over for you – not a problem, just a time thing. I keep the recipes I share with you (before I share them) on 4 sheets plus one labeled Crockpot (I also have a group of people who like me to send them crockpot recipes). Not crucial, will get back to where I was, just a dumb mistake. (I usually hit save anytime I enter a recipe but must have been distracted and just dumped it instead – sigh).

With all the great things on sale today I was a bit hard-pressed to decide what’s for dinner! They had 4 really large chicken legs & thighs for $1.46 (going to broil them & have baked potatoes with for tonight); 2 large turkey legs at $3. something (I roast them in the oven until the meat falls off the bones, then make a sort of beef stroganoff sauce with onions & fresh mushrooms & serve that over cooked egg noodles, and lastly CVS had canned salmon 2/$3.00 – that’s REALLY low! We love salmon patties, so that might be in sight sometime this week, as well!


Hawaiian Hamburger Steaks

1 1/2 lb. ground steak meat
1/4 C. Italian bread crumbs
1 T. fresh rosemary, minced
2 tsp. Worcestershire sauce,
1 onion, thinly sliced or chopped
2 T. olive oil
1 T. butter
2 C. beef broth
1 T. ketchup
1 T. cornstarch
salt/pepper, to taste

cooked mashed potatoes or rice
to serve 4

In large bowl combine meat, bread
crumbs, rosemary & 1 tsp. Wors.
sauce. Divide meat into four &
shape into oval patties. In large
skillet add 2 T. olive oil & 1 tsp.
butter over medium-high heat. Cook
patties on each side until fully
cooked; remove from pan. Add
onions to skillet & cook over
medium heat until caramelized &
tender. Add broth, ketchup, 1 tsp.
Wors. sauce, salt/pepper. In small
bowl whisk cornstarch & 1 T. broth
to make a thin paste; whisk this
into beef broth gravy mixture;
bring to boil & reduce heat to Low.
Add patties back to skillet & heat
through. Serve with mashed potatoes
or cooked rice, if desired.
Serves 4

(recipe: therecipecritic.com)

Lemon-Herb Roasted Potatoes

6-8 large russet potatoes, peeled/
cut into 1/2 – 2 inch chunks
juice of 1 lemon
1/4 to 1/3 C. olive oil (can be butter
& oil, if desired)
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
1 1/2 T. dried herbs: oregano, thyme/
1 whole garlic bulb, broken into about
4 pieces (optional)

Parboil potatoes in salted water about
3-4 minutes- NO LONGER.
Preheat oven 375 degrees F.
Heat a baking pan big enough to hold
all the potatoes without crowding. (a
glass or metal pan are fine as long as
it is well heated beforehand – prevents
the potatoes from sticking to the pan.)
Drain potatoes & let stand 5 minutes
then toss with lemon juice. Make sure
to toss well so potatoes absorb the
lemon juice. Add salt/pepper, herbs,
garlic cloves & olive oil. Transfer
mixture to hot pan. The potatoes
should sizzle when they hit the hot
pan. Roast potatoes 60-76 minutes
until nicely golden brown all over,
turning every 20 minutes. After first
10 minutes, give the pan a shake to
make sure the potatoes are not stuck
to it. The roasted garlic may have to
be removed before the potatoes, as
it generally cooks faster. When potatoes
are done cooking, squeeze garlic onto
potatoes & stir a little.
Serves 4-6

(recipe: rockrecipes.com)

Peanut Butter Cookie S’Mores Bars

1 C. creamy peanut butter
1 C. sugar
1 egg
1 (10 oz) pkg. miniature marshmallows,
1/4 C. milk
2 (4 oz, ea) pkgs. semi-sweet chocolate
1 (8 oz) tub Cool Whip, DO NOT THAW
2 graham crackers, coarsely broken

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Mix first 3 ingredients
until blended; press onto bottom
& 1/2 inch up sides of dish. Bake
14-15 minutes until golden brown.
Cool 30 minutes. Microwave 3 cups
marshmallows & milk in a micro-
waveable bowl on High 1 minute
until marshmallows are completely
melted & mixture is well
blended when stirred; pour over
cooled crust & top with remaining
marshmallows, pressing them gently
into melted layer. Cool completely.
Microwave chocolate & Cool Whip
in microwaveable bowl 2- 2 1/2 minutes
until chocolate is completely melted &
mixture is well blended, stirring every
minute. Pour over marshmallow layer
& spread to cover layer. Sprinkle top
with crushed graham crackers &
refrigerate 1 hour until firm.
Makes 32 servings

(recipe: Kraft recipes)

Crockpot Rotisserie Chicken Noodle Soup

1 (3 lb) rotisserie chicken
2 stalks celery, chopped
1 medium onion-whole, unpeeled
8 C. chicken broth
6 medium carrots, peeled/cut chunky

your choice of noodles, cooked separately

Remove most white meat from chicken; chop
into cubes – place in a container, cover &
refrigerate. Place rest of chicken in crockpot;
pour in broth. Add onion, celery, carrots &
1 T. kosher salt (to taste). Cover & cook on
Low 4 hours (or High 1 hour). Once done,
discard bones & whole onion. Add cooked
noodles & white meat; stir & serve.

(recipe: hugsandcookiesxoxo.com)

Dr. Seuss Breakfast Casserole

6 large eggs
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. mlk
1/2 C. plain Greek yogurt
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/3 C. diced mushrooms
1 C. packed baby spinach
1 C. shredded Pepper Jack cheese
1 C. cooked, diced ham

Spray insides of crockpot with nonstick
spray. Whisk eggs, salt/pepper, milk,
yogurt, thyme, onion powder, garlic
powder together in large bowl. Stir in
mushrooms, spinach, cheese & ham;
pour mixture into crockpot. Cover & cook
on High 90 minutes – 2 hours. Eggs should
be set. Slice & serve. Serves 6

(recipe: allfreeslowcookerrecipes.com)

Grilled Cheese & Tomato Soup Bake

3 oz. cream cheese
1 1/2 tsp. dried basil, divided
12 slices Italian sourdough or rye
bread (1/2 inch thick)
6 slices mozzarella cheese
6 T. butter, softened
1/2 C. tomato paste
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 C. milk
2 large eggs
1 C. (4 oz) shredded Italian
cheese blend or mozzarella

Preheat oven 350 degrees F.
In small bowl mix cream cheese
& 1 tsp. basil until blended; spread
onto 6 slices bread. Top with mozz.
cheese & remaining bread. Spread
outsides of ‘sandwiches’ with butter.
Spray a 9 X 13″ baking dish with
nonstick spray & arrange sandwiches
in bottom. In small saucepan combine
tomato paste, garlic, salt/pepper &
remaining basil; cook & stir over
medium heat 1 minute. Gradually
whisk in milk – bring to boil. Reduce
heat; simmer, uncovered, 4-5 minutes
until thickened, stirring frequently.
Remove from heat. Whisk eggs in
a large bowl; gradually whisk in 1/3
milk mixture. Stir in remaining milk
mixture & pour over sandwiches –
sprinkle with Italian cheese blend.
Bake, uncovered, 25-30 minutes until
golden brown & cheese is melted. Let
stand 10 minutes before serving
Serves 6

(recipe: tasteofhome.com)

Creamy Crockpot Cocoa

1 1/2 C. heavy whipping cream
1 (14 oz) can sweetened condensed milk
6 C. milk
1 1/2 tsp. vanilla
2 C. chocolate chips (milk choc. or

marshmallows – garnish

Pour all ingredients into crockpot &
whisk until well combined. Cover &
cook on Low 2 hours, stirring
occasionally until mixture is hot &
chocolate chips are melted. Whisk
well before serving. Garnish with
marshmallows, if desired.
Serves 4

(recipe: onegoodthingbyjillee.com)

Grilled Chipotle Shrimp

(appetizer – makes about 60

1/4 C. packed brown sugar
2 chipotle peppers in adobo sauce,
chopped plus 1/4 C. adobo sauce
6 garlic cloves, minced
2 T. water
2 T. lime juice
1 T. olive oil
1/4 tsp. salt
2 lb. uncooked large shrimp,

Cilantro Cream Sauce:
1 C. sour cream
1/3 C. minced fresh cilantro
2 garlic cloves, minced
1 1/2 tsp. grated lime peel
1/4 tsp. salt
1/4 tsp. minced fresh mint

In small saucepan bring brown
sugar, chipotles, adobo sauce,
garlic, water, lime juice, oil &
salt to boil. Reduce heat, cook &
stir 2 minutes – remove from heat
& cool completely.
Transfer mixture to large resealable
plastic bag. Add shrimp, seal bag &
turn to coat. Refrigerate up to
2 hours.

Combine sauce ingredients & chill
until serving.

Drain & discard marinade. Thread
shrimp onto metal or water-soaked
wooden skewers. Using long-handles
tongs, moisten a paper towel with
cooking oil & lightly coat the grill
rack. Grill shrimp, covered, over
medium heat or broil 4 inches from
heat 6-8 minutes until shrimp turn
pink, turning once. Serve with sauce.
Makes about 5 dozen (1 1/4 C. sauce)

(recipe: tasteofhome.com)


Right now it’s almost 1 p.m. – the house is nice
and quiet; both sons are away at work, husband
is happily watching the movie: “Shogun” (one of
his favorites, and mine) and I’m happily typing
away to you! About 8 more rows on the really
bright/fuzzy baby blanket for Crisis Preg. Center
and that will be done – am hoping to crank that
out today. I’m guessing the ‘new’ project of 2
hats for 2 young girls will be given to me
tomorrow evening (that is, if my friend bought
the yarn yet!) – I’m ready. Got a few more baby
hats done for the local hospital; the pattern
for baby hats/chemo caps & hats for young
girls is all the same, just varied by the number
of stitches you cast on when beginning. Haven’t
been back to the library to get any new books –
the 3 I checked out last were all ‘duds’ – all by
same 2 co-authors I really liked, but some of
their earlier works – guess I should stick to their
LATER works, eh?

Hope you have a nice, relaxing day today!



PS: Went to CVS in hopes of using their photo
copier machine to make copies of the Christmas
family photos – well, I ‘sort’ of succeeded. The lady
behind the counter wasn’t too sure how to use it
and called for the manager. (side note: I’ve done
this before, but it was a good 3-4 YEARS ago and
they just updated their whole KODAK system about
6 weeks ago – sigh). Good thing the manager was
called – I wanted one sheet of 9 wallets – the lady
had ‘helped’ me and it would have been NINE
SHEETS of (9 photos each sheet) wallets
! The
manager said: “Did you know that each sheet
is $6.99 – you have a LOT of sheets there!” WHEW!
Good thing he knew that – we fixed it! SIGH! I
brought home all my ‘creations’ only to discover
that I need to make one more big photo of the
family (for our mantle) and it’s a 9 X 16 (not a
5 X 7 like I made) – not a big deal now that I have
‘some’ idea of how to run their machine. The
old one had a touch spot that said OK or CONTINUE
or something when you were done with that step –
this one didn’t – all I knew was DO NOT HIT THE
CHECKOUT BUTTON! That wraps up the order and
begins the printing – if you wanted to add more to
that order you’re just out of luck – have to start
all over again! We’ll see how this all pans out
another day!

Time to ‘catch up’, again . . .


Weather-wise it’s OK – staying clear & in the 25-30 degrees F range – you can walk & drive in it, so I’m not worried (until, of course, we get another big snow storm); this week we have a few days of 30% possible snow showers, but am not worried.

After the whirl-wind weekend of cooking/baking it’s time to get the house back in order: water plants, start laundry, run the dishwasher, catch up on special needs group/knit group paperwork and maybe grocery shop. We’re finally out of leftovers! YAY! (2 pieces of banana cake left – after devouring most of cake, we agreed it wasn’t that bad – frosting is GREAT! I ‘might’ . . . just. . . make. . . another one! We’ll see – but THIS TIME I’m using my Kitchenaid mixer – it’s designed for heavy creaming! (The frosting was killer by the time you got to the third cup of powdered sugar; youngest son took over for me. I thought it was funny – tried to tell him that you have to FOLD the sugar into the batter but he tackled it like a man – grabbed the spatula and proceeded to do a mighty STIR which sent clouds of powdered sugar EVERYWHERE! . . . I’ll admit it – I LAUGHED! He wasn’t amused . . . )


Lemon Cake Mix Bars

1 box lemon cake mix
4 eggs
1 stick melted butter
1 box powdered sugar (about 4 C.)
1 (8 oz) pkg. cream cheese, softened
2 C. sweetened, flaked coconut

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl combine
cake mix, 2 eggs & melted butter; spread
in bottom of pan. In another bowl using
elec. mixer, combine powdred sugar, 2 eggs
& cream cheese; stir in coconut & spread
mixture on top of crust. Bake 35-40 minutes
until edges are brown & center is set (it will
be slightly wobbly in middle). Cool 30
minutes, then refrigerate 2 hours or up to
2 days. Cut into bars.

(recipe: mixandmatchmama.blogspot.ca)

Crockpot Steak Soup

2 1/2 lb. beef sirloin tip roast,
cut into 1 inch cubes
1/4 C. flour
1/2 tsp. salt
1/2 tsp. pepper
2 T. canola oil
1 oz. pkg. onion soup mix
4 C. beef broth
1 T. tomato paste
1 T. Worcestershire sauce

2 C. uncooked wide egg noodles

Mix flour, salt/pepper in large ziplock
plastic bag. Add beef cubes, seal bag
& toss to coat well. In large, deep
skillet heat oil over medium-high
heat; add coated meet & saute
about 6 minutes, turning, until brown;
place meat in crockpot. Sprinkle soup
mix evenly over beef. In a bowl using
a whisk, combine broth, tomato paste
& Wors. cause; pour over beef. Cover &
cook on Low 8 hours until beef is
tender. Add noodles, cover & cook 30
more minutes, until noodles are tender.
Serves 6

(recipe: recipesthatcrock.com)

 Breakfast Roll-ups

3 eggs
1 (8 oz) tube refrigerted crescent
dinner rolls
8 fully-cooked breakfast sausage links
4 slices Cheddar cheese (sandwich
salt/pepper, to taste

Heat oven 350 degrees F.
In small bowl beat eggs, reserve 1 T.
beaten egg for wash on top of rolls;
scramble remaining eggs. Unroll
dough onto work surface; separate
into 8 triangles. Cut cheese slices in
half; place 1 half on each triangle. Top
each with spoonful of eggs & 1 sausage
link. Loosely roll up triangles as directed
on can; place on ungreased cookie sheet.
Brush rolls with reserved beaten egg;
sprinkle salt/pepper on each & bake
15-18 minutes until golden brown.
Serves 8

(recipe: tablespoon.com)

Six-Layer Dinner

1 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1 C. sliced white onion
1 C. sliced celery
2 C. peeled/sliced carrots
2 c. sliced russet potatoes
1 (10.75 oz) can cream of celery
soup (undiluted)

Brown ground beef in skillet on
stove-top; drain. Add salt/pepper &
onion powder, stir. Spray insides of
crockpot with nonstick spray. Layer
ingredients as follows:
smooth soup over top.
Cover & cook on Low 5 hours-do not
open lid during cooking time. Serves 5

(recipe: themagicalslowcooker.com)

Cheesy Skillet Gnocchi

1 (16 oz) pkg. gnocchi
2 tsp. olive oil
2 garlic cloves, finely minced
12 oz. Italian sausage
1 1/2 C. diced tomatoes (or
1 can diced tomatoes)
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1/4 C. heavy cream
1/2 C. shredded mozzarella

Heat a large skillet over medium-high
heat. Add oil & cook gnocchi 7 minutes
until lightly browned; remove from pan.
Add sausage to pan; cook until browned;
remove from pan. Add tomatoes, garlic,
Ital. seasoning, salt/pepper & cook about
7 minutes, until tomatoes are soft. Add
gnocchi & sausage back to pan; pour in
cream & stir until everything is warm.
Top with cheese – heat until cheese is
melted. Serves 4

(recipe: dinnersdishesanddesserts.com)

Leftover Ham Casserole

1 (12 oz) pkg. wide egg noodles
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1 (10 3/4 oz) can cream of broccoli
soup, undiluted
1 1/2 C. milk
2 C. frozen corn, thawed
1 1/2 C. frozen California-blend
vegetables, thawed
1 1/2 C. cubed fully-cooked ham
2 T. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. salt
1 C. (4 oz) shredded Cheddar cheese,

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions;
drain. In large bowl combine soups &
milk; stir in cooked noodles, corn,
vegetables, ham, parsley, pepper/salt &
3/4 C. cheese. Spray a 9 X 13″ dish with
nonstick spray & pour mixture into pan.
Cover with foil & bake 45 minutes. Uncover,
sprinkle with remaining cheese & bake
5-10 minutes longer until bubbly & cheese
is melted. Serves 8-10

(recipe: moderationrecipes.blogspot.com)

Triple Chocolate Mousse Cake

1/2 C. chocolate (ice cream) syrup
1 (2 layer) box chocolate cake mix
1 C. water
1/3 C. oil
7 eggs, divided
1/2 C. sour cream
1 (8 oz) pkg. cream cheese, softened
1 C. sugar
1 (12 oz) can evaporated milk
1 (4 oz) pkg. semi-sweet chocolate,
1 C. Cool Whip, thawed

Preheat oven 375 degrees F.
Pour chocolate syrup into 12-C.
fluted tube pan* sprayed with
nonstick spray. Beat cake mix,
water, oil & 3 eggs in large bowl
using elec. mixer, 2 minutes until
blended. Add sour cream & mix
well; pour over syrup in tube pan.
Beat cream cheese & sugar in
separate bowl using elec. mixer
until blended. Add remaining
eggs; mix well. Blend evap. milk &
melted chocolate; gently spoon over
cake batter in pan. Cover pan with
foil sprayed with nonstick spray-
place ‘sprayed side’ down on pan.
Place tube pan in large, shallow pan.
Add enough water to shallow pan so
that water comes at least 2 inches
up sides of tube pan. Bake 1 hour
30 minutes until toothpick inserted
near center comes out clean. Cool
cake completely in pan. Refrigerate
2 hours, then invert cake onto plate.
Serve cake topped with Cool Whip.

*Bundt pan

(recipe: Kraft recipes)

Classic Split Pea Soup

3/4 lb. smoked ham, cubed
1 C. chopped onion
1 C. chopped celery
1 C. chopped carrot
1 T. vegetable oil
1 lb. dried split peas (rinsed)
2 qt. chicken stock
2 medium potatoes, peeled,
2 tsp. salt*
1/4 tsp. black pepper
1 C. cream or Half & Half

In large stock pot saute onion, celery
& carrots in 1 T. vegetable oil a few
minutes. Add split peas, chicken stock,
potatoes, ham, salt/pepper & bring to
boil. Reduce heat & simmer, covered,
1 hour until peas are very soft, stirring
occasionally. Working in small batches,
place soup in blender & process until
soup is very smooth & thick; return
soup to stock pot & add cream. Stir
well & reheat (do not boil).

*Salt: If you are using homemade
chicken stock that has not been salted,
add the 2 tsp. salt. If using a soup base
it has salt in it, but not as much as
bullion. If you are using regular bullion,
leave out the salt & taste just before
serving for salt content.

(recipe: Rhonda G-Marys Recipe Exchange)


Hope your day is going well for you;
not sure, yet, what ‘else’ I’m going to
get myself into- knitting, of course.
About half-way done with the
easy afghan for Crisis Preg. Center;
of the items currently being worked
on, that would probably be the top
priority, as it’s about a week away
from delivery to them.

Stay warm & enjoy your day!




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