Slow Saturday

Hello, Everyone!

It’s a sleepy, slow day today; 49 degrees, grey and rainy. Just looked at the forecast for the next three days: light rain or rain & partly cloudy – oh well, sounds like book-reading/knitting weather to me! Still plugging away at knitting dishcloths for the historical society; hopefully this will greatly reduce my stash of cotton yarns (I really don’t like working with them). Some of the cloths came out smaller than usual and I’m thinking of purchasing some nice bar soaps, wrapping 2 cloths together with yarn and making it a package deal. There are some new bar soaps at Kroger (can’t remember the manufacturer, but it’s a major one); they have 3 bars for something like $2.99 in interesting scents like Peach or Mango – we’ll see if I go with that idea. I just thought it might encourage the sale of the cloths some (at least the small ones).

Not much going on the next week or so; last night I couldn’t think of what to have for dinner so we had bacon, eggs & pancakes! Every once in awhile I like to have breakfast for dinner – the guys really liked the idea. More yummy recipes for you; please remember these are NOT my recipes, they are ones I’ve gleaned from other recipe sites (sites are noted at bottom of recipe).


Mozzarella Chicken

4 boneless chicken breast halves
1 can tomato soup
1/2 tsp. Italian seasoning or
dried oregano leaves, crushed
1/2 tsp. garlic powder
1/2 C. shredded mozzarella cheese
4 C. cooked corkscrew pasta,
(cook without salt)

Preheat oven 400 degrees F.
Place chicken in 2 quart
shallow baking dish. Mix
soup, Italian seasonings &
garlic; spoon over chicken.
Bake 20 minutes or until
done. Sprinkle cheese over
chicken, serve over or
(recipe: Sandy-Marys
Recipe Exchange)

Sweet Corn Salad

8-10 fresh corn on cob (can
use frozen)
zest & juice of 2 large limes
3 T. extra virgin olive oil
3 scallions, whites & about
2" of greens, finely chopped
2 Serrano chilies, seeded &
1/2 C. finely chopped cilantro
1/2 tsp. sea salt
ground white pepper, to taste

In pot of boiling water, cook
fresh corn until tender-crisp,
about 5 minutes. Immerse corn
in ice water to cool, then
drain & cut kernels off cobs.
Gently stir remaining ingredients
into corn; taste for seasoning-
if more zest or salt is needed,
add it. Refrigerate salad for 
at least 2 hours to allow
flavors to meld.
(recipe: Nonna-RDJ-04-13-12)
Chocolate Upside-Down Cake
3/4 C. sugar
3 T. cocoa
1/2 C. chopped nuts
1 tsp. vanilla
1/2 C. milk
2 tsp. butter, melted
1 C. flour
2 tsp. baking powder

Preheat oven 375 degrees F.
Combine all ingredients; mix
thoroughly. Pour into 9 inch
square pan. 


1/2 C. brown sugar
1 T. cocoa
dash salt
1 1/2 C. hot water

Mix sugar, cocoa & salt;
sprinkle over batter. Pour
hot water over batter. 
Bake 20 minutes. Makes
4 servings.
(Suggestion: serve with
whipped cream)
(recipe: Susan-Marys
Recipe Exchange)
Crustless Bacon & Cheese Quiche
5 green onions, chopped/divided
1 tomato, chopped/divided
12 slices bacon
1 C. sliced fresh mushrooms
12 eggs
1/3 C. sour cream
1 C. Cheddar cheese, shredded
1 C. milk
shredded mozzarella cheese

Preheat oven 325 degrees F.
Reserve 2 T. EACH onions & tomatoes.
Cook bacon in large skillet until
crisp; remove from skillet, 
reserving 1 T. drippings in 
skillet. Drain bacon on paper
towels. Add mushrooms to skillet
(in drippings); cook & stir 2
minutes or until tender; remove
from heat. Crumble bacon & add
to skillet along with remaining
onions & tomatoes; mix well.
Beat eggs & sour cream with 
whisk until well blended; pour
into greased 9 x 13 baking dish.
Top eggs with bacon mixture &
cheeses. Bake 30 minutes or
until center is set. Top with
reserved onions & tomatoes.
Let stand 5 minutes before
cutting to serve. 
Serves 12

Prepare as directed, stirring
in 1 thinly sliced zucchini
along with mushrooms

Substitute 2 C. shredded
Colby & Monterey Jack
cheeses for cheddar &
Shortbread Pie Crust
1 C. butter
1/2 C. confectioners sugar
2 C. flour
1/4 tsp. baking powder

Preheat oven 350 degrees
In large bowl, cream butter &
confectioners sugar until light
& fluffy. Stir together flour &
baking powder; blend into butter
mixture; pat into a 9 inch pie
plate. Bake 12-15 minutes or
until edges are lightly browned.
(recipe: thekingschild-DDJ-
Slowcooker Swiss Steak
1/4 C. zesty Italian dressing
1 lb.boneless beef chuck steak,
cut into 4 pieces
1/4 C. flour
1/4 C. tomato paste
1 (14.5 oz) can diced tomatoes,
1/2 C. beef broth
1 green pepper, chopped
2 C. hot mashed potatoes
1/2 C. shredded Swiss cheese

Heat salad dressing in large
nonstick skillet on medium-high
heat. Coat meat with flour, shake
off excess flour. Add meat to 
skillet; cook 2-3 minutes on
each side or until evenly 
browned on both sides; remove
from heat. Combine tomatoe
paste, tomatoes & broth in
crockpot. Add meat & peppers,
cover & cook on Low 8-10 
hours or High 3-4 hours.
Serve over mashed potatoes;
top with shredded cheese.
Serves 4
(recipe: Kraft foods)
Caramel Apple Cakes (on a stick!)

1 2/3 C. flour
1 C. brown sugar, firmly packed
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt
3/4 C. applesauce
1/4 C. sour cream
1/3 C. vegetable oil
1 T. lemon juice
1/2 C. toasted walnuts,
12 popsicle sticks, or 
stick skewers

Preheat oven 350 degrees F.
Line 12 muffin tins with
paper liners.
Combine flour, sugar, spices,
soda & salt in a mixing bowl.
Stir in applesauce, sour cream,
oil & lemon juice. Pour batter
into lined tins; bake 20 
minutes. Let cool completely
on a wire rack.

Caramel Glaze:
20 caramel candys
1 T. milk

Melt caramels & milk
in saucepan on medium-
high heat, watching to
not burn it. Remove 
from heat and spread
glaze over tops of cakes.
Insert sticks/skewers
upright into centers 
then garnish tops with
chopped nuts.
Makes 12
Chicken Enchilada Soup

2 tsp. olive oil
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1/4 C. cilantro, chopped
1 (15 oz) can black beans,
rinsed & drained
2 C. frozen corn
2 (8 oz, ea) chicken breasts
3/4 C. shredded cheese (garnish)
1/2 C. chopped onion
3 C. chicken broth
1-2 tsp. chipotle chili in adobo
sauce (to taste)
1 (14.5 oz) can petite diced
1 tsp. cumin
1/2 tsp. oregano
1/4 C. scallions, chopped (garnish)
sour cream (garnish)

Heat oil in saucepan over medium-
low heat; add onion & garlic, saute
3-4 minutes, until soft. Slowly
add chicken broth, tomato sauce &
chipotle adobo sauce; bring to boil.
Add cilantro; remove from heat - pour
into crockpot.
Add drained beans, diced tomatoes,
corn,cumin, oregano; stir. Add 
chicken breasts; cover & cook on
Low 4-6 hours (will take longer if
chicken is frozen).
Remove chicken & shred using forks;
add chicken back to soup. Adjust 
salt & cumin to taste. Serve in
bowls with sour cream, cheese, 
scallions and cilantro as toppers.
Serves 6.
Just got a visit from our tax guy and we're
pleasantly surprised that we're getting a
refund! This is our first year of filing
after my husband retired and we really 
weren't sure about the whole thing; 
nice surprise! I guess there are
rainy day blessings!
Stay dry and enjoy your day!

The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. That had to be a ray of sunshine on a rainy day (hearing about the refund). WE also have breakfast for supper when we can’t think of anything else. Hey it fills the bill!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: