Monday Mutterings


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 eggs
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 
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

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
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

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, 
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
Ginger-Nut Apple Betty w/warm
Eggnog Custard

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,
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

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
(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;


Published in: on April 30, 2012 at 12:44 pm  Leave a Comment  

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