Sure is Lookin’ Like SPRING!!!

It’s a beautiful, sun-shiny 65 degree day – the breezes are blowing, there are small signs of ‘growing things’ popping through the soil – almost Spring! I simply LOVE this time of year – so much HOPE – new flowers blooming, birds back from down South (heard a Robin just singing his little heart out), the sounds of Red-winged Black Birds (love hearing them, too!). With all this Spring-excitement in the air, I decided it’s time to change out a few things around here: took down my cheery little snowman face from our shepherd’s crook outside and hung up the “Welcome” sign (bought it marked down 70% off, after Valentine’s Day – hey, Welcome and hearts isn’t JUST for Valentine’s Day, is it?), took down my three little snowmen statues from the kitchen window ledge and replaced them with a cute bunny, took down the Snowman sign with “Cold Hands, Warm Hearts” on it and put up the other ‘regular’ sign in the diningroom (says “Remind me, Lord, that nothing that’s going to happen to me today that you & I, together, cannot handle.” Lookin’ like Spring around here!

  Speaking of Spring, here are some more yummy sounding recipes for ya!


Hot German Potato Salad

5 medium red potatoes, peeled

& sliced into fourths

5 slices bacon

1/2 C. onion, diced

2 T. flour

1 1/2 T. sugar

1/4 tsp. salt

1/4 tsp. celery salt

1/3 C. water

1/4 C. cider vinegar

2 T. bacon drippings (optional)
Cook & drain bacon, reserving 2 T.

drippings, crumble bacon & refrigerate.

Place all ingredients into a 3 1/2 – 4 1/2

quart crockpot; mix all ingredients

except cooled bacon. Cover & cook

on low 8-10 hours. Stir in bacon at

end of cooking. Serves 8



Carrot Souffle

1/2 C. crushed walnuts

3 T. brown sugar

2 tsp. butter, softened

1 lb. carrots, cooked

3 eggs

1/3 C. sugar

3 T. flour

1 tsp. vanilla

1/2 C. butter, melted

dash nutmeg
Preheat oven 350 degrees F.

Combine crushed walnuts, brown

sugar & butter; set aside. Puree

cooked carrots & eggs in a blender.

Add sugar, flour, vanilla, melted

butter & nutmeg; blend. Pour into

1 1/2 quart greased souffle dish

or pan. Bake 40 minutes. Spread

topping over souffle & bake 5-10

minutes longer. Serves 6.



Orange Spiced Rice Pudding 

 1 1/2 C. water

1 C. rice

2 C. milk, divided

zest from 1 orange

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. nutmeg

1 tsp. vanilla

1/3 C. sugar

1 egg, beaten

1 (11 oz) can mandarin

oranges, drained
Bring to boil: water & rice, cover

& simmer until tender. Add 1 1/2

C. milk and next 7 ingredients,

bring to boil & cook until thick &

creamy, stirring occasionally to

prevent sticking. Add egg to

1/2 C. milk, slowly add to hot

mixture. Cook 2 more minutes,

then add drained mandarin

oranges.Pour mixture into a

bowl, refrigerate. Serves 4.



Marinated Roast


2-4 lb. roast

1 (6 oz) can frozen apple

juice concentrate

2 juice cans water

1/2 C. soy sauce

1/4 C. oil

2 bay leaves

1 tsp. minced garlic

1 medium onion, chopped

1/2 tsp. ginger

1/4 tsp. black pepper

Place all ingredients in

crockpot and cook on low

overnight or all day.

Make gravy with drippings:

1/4 C. cornstarch

about 1/2 C. water

Pour drippings from crock

into a saucepan (remove

bay leaves).  Simmer on

medium heat then mix

cornstarch & water to

drippings. Whisk together

until it thickens.

(recipe: Sandy-Marys Recipe



No-Knead Batter Bread

1 pkg. yeast
1/4 C. warm water

1/3 C. cooking oil
1 egg, beaten
1 C. milk
1 1/2 tsp. salt
3 T. sugar
2 1/2 C. flour

Soften yeast in warm water
in large mixing bowl. Add oil,

egg, milk, salt, sugar & flour;
mix well. Spoon batter into
greased bread pan. Shape
top of loaf with floured
hands; let rise until
doubled in bulk.

Preheat oven 375 degrees F.

Bake 45 minutes or until bread
tests done.
(recipe: alexanderjamesmom-
Marys Recipe Exchange)


Bacon, Sour Cream Noodle Surprise

8 oz. bacon
8 oz. egg noodles
2 T. butter
1 small onion, chopped
1 small head cabbage, shredded or
thinly sliced
olive oil, for drizzling
salt & pepper
1 1/2 C. sour cream
2 T. fresh parsley, chopped

Cook bacon in large skillet over
medium-low heat until crispy;
drain on paper towels. Cook
pasta according to pkg. directions.
Meanwhile, carefully drain grease
from pan; add butter, onion &
cabbage; cook over medium-
low heat until tender, stirring
often. Drizzle olive oil over top &
season with salt & pepper. Add
noodles & sour cream to cabbage;
toss well. Taste & season with
salt & pepper, if necessary. Sprinkle
parsley & crumble bacon over top.
Serve immediately.Serves 4
(recipe: Sandy-Marys Recipe


Asparagus & Parmesan Torte

1 ready-to-use refrigerated pie crust
1 T. oil
2 onions, thinly sliced, separated
into rings
3/4 lb. fresh asparagus, trimmed,
blanched & cut into 1″ lengths
4 oz. cream cheese, softened
1/2 C. sour cream
2 eggs
1/2 tsp. lemon zest
1/2 C. shredded Parmesan cheese,

Preheat oven 400 degrees F.
Line 9 1/2 ” tart pan with crust;
trim edge. Prick crust with fork;
bake 10-12 minutes or until
lightly browned. Cool
Heat oil in nonstick skillet on
medium heat. Add onions, cook

10 minutes or until caramelized,
stirring occasionally. Spoon into
crust; top with asparagus.
Beat next 4 ingredients with
whisk until well blended. Add
1/4 C. Parmesan, mix well.
Pour over asparagus; top with
remaining Parmesan. Bake 20-24
minutes or until filling is slightly
puffed and set in center.
Serves 8

Taco Cupcakes

1 lb. ground beef or turkey
1 pkg taco seasoning mix
2/3 C. water
1 can black beans, drained
2 C. shredded Cheddar cheese
36 wonton wrappers
favorite taco toppings:
shredded lettuce, chopped
tomatoes, shredded
cheeses, salsa, sour cream,
cooking spray

Preheat oven 375 degrees
Brown meat, drain. Return
meat to skillet, add taco
seasoning, water & beans.
Mix & simmer 5-10 minutes,
until water is absorbed. Spray
18 regular muffin pan cups
with cooking spray. Sprinkle
half of meat among muffin cups.

Sprinkle half cheese over
meat, add wonton wrappers,
then taco meat/cheese/
wrappers.Bake 20 minutes
or until cheese is bubbly.
Top with favorite taco
toppings.Makes 18.

Sour Cream Raisin Bars

1 3/4 C. quick cooking oats
1 C. brown sugar
1 C. butter, room temp.
1 3/4 C. flour
4 egg yolks
2 C. sour cream
3 T. cornstarch
1 1/2 C. sugar
2 C. raisins
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ground cinnamon

Preheat oven 350 degrees F.
Combine oats, brown sugar, butter,
baking soda until crumbly.
Reserve 2 cups for topping.
Press remaining mixture into
a 9 X 13 baking pan; bake
10 minutes.
Meanwhile, combine beaten
egg yolks, sour cream, cornstarch,

sugar & raisins; mix well. Blend in
spices. Place mixture in 2 quart
saucepan and bring to a boil.
Stirring constantly, cook 5-10
minutes until thickened. Pour
thickened sauce over partially
baked crust. Top with reserved
crumb mixture and bake an
additional 20 minutes.


Hoping that your weather is “Spring-like” and

it’s lifting your ‘winter-worn’ spirits some;



Published in: on March 7, 2012 at 1:21 pm  Comments (1)  

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One CommentLeave a comment

  1. Your changes in the reminders of the season are quite appropriate and I’m sure up lifting. I will have to try to get mine updated within the next two weeks. Spring is going to happen and we will both be ecstatic.

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