Hope it’s warm & cozy where you are – it’s rainy, grey and CHILLY here! (Well, maybe I should say I’m chilly – dressed in a sweatshirt today, if that gives you any clues!) Our weather reports it’s 47 degrees out – that’s still CHILLY to me! Reading the forecast for the week, it said we’re supposed to get close to 70 degrees by mid-week – YAY, Oh YAY! (if it happens!).
Things around here are slow at the moment, but I’ve learned – with 2 sons at home, be GRATEFUL for the peace – it will quickly change! Started chemo cap #54 this morning, still working on the scarf but I found out that my friend, the recipient of the scarf won’t be having her actual graduation party until July, so I can take a little ‘ease’ in the finishing of it. (yay-sigh).
On looking over the incoming recipes, there are some ‘interesting’ offerings – check them out:
Baked Breakfast Cups
6 tsp. heavy cream
6 tsp. chopped chives
4 strips bacon, cooked & crumbled
6 tsp. hot pepper cheese
Preheat oven 350 degrees F.
Spray a 6-cup muffin pan with cooking
spray. Add 1 egg, bacon crumbled &
1 tsp. each of cheese, chives & cream to each muffin cup. Bake 10-15 minutes
or until eggs are set to your liking.
Makes 6 ‘cups’.
(recipe: P. allen smith-RDJ
Chili Casserole 1 small onion, chopped 1 garlic clove, minced 1 T. vegetable oil 2 (10.5 oz) cans chili w/o beans 1 (16 oz) jar salsa 2 large eggs 1 (24 oz) container cream- style cottage cheese, drained 1 1/2 C. (6 oz) shredded sharp Cheddar cheese, divided 12 egg roll wrappers Preheat oven 350 degrees F. Saute onion & garlic in hot oil in large skillet over medium- high heat until tender. Stir in chili & salsa; cook until thoroughly heated. Spoon half of mixture into lightly greased 9 x 13 baking dish. Stir together eggs, cottage cheese & 1 C. Cheddar cheese. Spoon about 1/4 C. mixture evenly on 1 side of each egg roll wrapper; roll up. Place, seam side down, in baking dish. Spoon remaining chili mixture evenly over top, spreading to completely cover wrappers. Bake, covered, 45 minutes. Uncover & sprinkle top with remaining cheese; bake 5 minutes more or until cheese is melted. Let stand 5 minutes before serving. Serves 6. (recipe: RDJ 04/28/12) ---------------------- Garden Spanish Rice 1 1/2 lb. ground beef 1 onion, coarsely chopped 2 (14 oz, ea) cans stewed tomatoes, not drained 2 C. water 1 1/4 C. long-grain rice 1 tsp. salt 1/4 tsp. black pepper 1 tsp. chili powder 1 tsp. garlic powder 2 zucchini, cut into 1/2 inch chunks In a soup pot, brown ground beef & onion over medium-high heat 4-5 minutes, stirring frequently. Drain; add remaining ingredients, except zucchini; bring to a boil. Reduce heat to low; cover & simmer 10 minutes. Add zucchini; continue cooking 10 minutes longer, or until rice is tender. (recipe: Sandy-Marys Recipe Exchange) ------------------- Soft Spice Biscotti 1 C. granulated sugar 1 C. packed dark brown sugar 1/2 C. sliced almonds 1/3 C. vegetable oil 2 tsp. ground cinnamon 1 tsp. ground cloves 2 tsp. water 2 large egg whites 1 large egg 2 1/2 C. flour 2 tsp. baking powder Preheat oven 375 degrees F. Combine first 9 ingredients in a large bowl; beat at low speed of mixer 1 minute. Combine flour & baking powder; gradually add flour mixture to sugar mixture, beating until well- blended (dough will be soft). Turn dough onto a lightly floured surface; shape dough into 3 (6 x 4 inch) rectangles. Place rectangles onto a baking sheet sprayed with nonstick spray. Flatt to 3/4 inch thickness and bake 25 minutes. Remove from baking sheets; cool 10 minutes on wire rack. Cut each rectangle diagonally into (3/4 inch) slices. Makes 2 dozen cookies. (recipe: DDJ-04/23/12) ------------------ Cheese Ravioli & Sausage (crockpot) 1 lb. Italian sausage without casings, browned & drained 1 (9 oz) pkg. refrigerated cheese ravioli 1 (24-28 oz) jar spaghetti sauce 1 (14.5 oz) can Italian-style diced tomatoes, undrained 1/2 C. mozzarella cheese, shredded 1/2 C. Parmesan cheese, grated Combine sausage, spaghetti sauce & tomatoes in crockpot; mix well. Cook, covered, 7 hours on low. Mix in ravioli, cover & cook 30 minutes. Turn off cooker, top with cheese & cover. Let stand 5-10 minutes or until cheese is melted; serve. (recipe: Peg-Marys Recipe Exchange) ------------------ Ginger-Nut Apple Betty w/warm Eggnog Custard (crockpot) 2 T. sugar 1 T. flour 1 tsp. ground cinnamon 8 medium apples (about 2 lb.) peeled, cored & sliced 12 ginger snaps 2/3 C. quick-cooking oats 1/3 C. chopped pecans 1/4 C. butter or margarine, melted 1 (4 serving) pkg. vanilla instant pudding mix 2 C. milk 1/4 tsp. ground nutmeg Mix sugar, flour & cinnamon in large bowl until well blended. Add apples; toss to evenly coat. Place in bottom of crockpot. Place gingersnaps in food processor or blender, cover & process until finely crushed; pour into medium bowl. Add oats, pecans & butter; mix well. Sprinkle over apples & cover with lid. Cook on High 2-3 hours or until heated through. Empty dry pudding mix into medium heatproof bowl; set aside. Bring milk just to boil on medium-high heat. Gradually add to pudding mix, beating with wire whisk until well blended. Stir in nutmeg & spoon over individual servings of dessert. Serves 8 OPTION: Add dried or fresh cranberries to apple mixture before cooking, adjust sugar to taste. (recipe: Kraft foods) -------------------------- Chicken & Asparagus Stir Fry 1 C. uncooked rice 2 T. vegetable oil 1 lb. boneless, skinless chicken breasts, cut into 1/2" strips 2 medium red bell peppers, cut into thin strips 1/2 lb. fresh asparagus* cut diagonally into 1" pieces 1/2 C. bottled stir fry sauce Cook rice accordg to pkg. directions; keep hot. Heat oil in wok or large skillet over medium-high until hot. Stir- fry chicken 3-4 minutes or until chicken is no longer pink in center. Stir in bell peppers & asparagus; reduce heat to medium; cover & cook 2 minutes or until vegetables are crisp-tender, stirring once or twice; stir in sauce. Serve immediately with rice. Serves 4. *for stir-frying asparagus, select thin stalks and cut them on the diagonal; they will cook more quickly. (recipe: Moms2Moms) ============================ Saw previews for what looks like a GREAT 'chick flick' movie coming out soon: "The Best Exotic Marigold Hotel". It's got some GREAT actors: Dame Judith Dench, Maggie Smith, and Bill Nighy. Premise: Brish retirees travel to India to take up residence in what they believe is a newly restored hotel. Less luxurious than it's advertise- ments, the Marigold Hotel, nevertheless, slowly begins to charm in unexpected ways." Sounds like a winner to me! (and, a Knit/Movie night winner, too -when I can rent it.) I absolutely LOVE Maggie Smith - ever since I saw her in "The Prime of Miss Jean Brodie" (quite a racy film for it's time). I'm sure, now, she's remembered in Harry Potter movies, but she's been in quite a few other 'greats'. I also loved her in the 2010 TV series: "Downton Abbey"; hope they will be coming out with new additions to that series soon! Enjoy your day; Hugs; Pammie