How’s YOUR Weather?

I’m sure, like the rest of the nation, you’ve been keeping an eye on the latest ‘perfect storm’. Today our temperatures are a chilly 40 degrees F., grey, windy and a lightly sprinkling rain abound – all put together to make me want to stay inside, bundled in a warm comforter with hot chocolate (or something!). Have been ‘out’ four times already this day and it’s only 3:30 p.m. Finally finished up the newsletters and ran them to the post office where a very nice, elderly gentleman held the door for me. His comment to me was: “That’s a really nice WIG you’ve got there!” (me) “Wig? This is my real hair!” (him – rather perplexed): “Really? Wow!” What can I say? I’m blessed with a good head of hair for a 64 yr old! Thank you, Lord! (It’s getting a bit thin in the front, but it still does what hair is supposed to do – cover your head, so I’m happy. Almost made me want to say: “Grab it! It’s attached!” Funny . . .

Gas prices in our area have sky-rocketed up almost 20 cents per gallon in the last DAY! It was $3.35/9 yesterday and I was thinking: “Wow, that’s really getting down there!” – today it’s shot back up. My husband said that it’s probably due to the storm and them having difficulties delivering. I know, according to what I’ve seen on TV this past day, we’re in for SNOW sometime this evening – they’re not sure yet just how much or when. (I even heard something like 6 inches – sure hope I’m WRONG!!!)  Interesting – just went on NOAA (National Oceanic & Atmospheric Administration – our national weather reporting data center) and it’s now saying, for my area: Rain & 38 low tonight, Rain & 44 degrees tomorrow & Tues eveng, low 39, Rain Weds, high 46/low 39.  Well, hopefully they’re right and it doesn’t go into that “S” word! Looks like the winds are going to pick up – it’s already kinda windy – we’ll see. (I’ll take wind over SNOW any day!)

Lots more ‘warm’ recipes coming your way:


Coca Cola BBQ’d Chicken

4-6 boneless, skinless chicken breasts
(can put them in frozen)
1 lemon, quartered
1 onion, quartered
1 (20 oz) bottle BBQ sauce of your choice
1 can Coca Cola

Peel onion, cut into quarters. Cut lemon into
quarters. Place chicken breasts in crockpot;
put onion & lemon quarters on top. Pour
entire bottle of BBQ sauce and entire
bottle of Coca Cola over all. Cover & cook
on Low 6=8 hours, or High 3-4 hours.

(recipe: 6 Sisters Stuff – website)

Easy Homemade Spaghetti Sauce

1 1/2 lb. lean ground beef
2 medium onions, finely chopped
1 large can tomato paste
1 quart stewed tomatoes

1/2 pkg. regular Italian sausage
1/2 pkg. hot Italian sausage
2 tsp. garlic powder
1 T. parsley
1/2 tsp. fennel seed
2 tsp. basil
1 T. sugar

In a skillet, brown beef & onions.
Broil sausage 3 minutes on each
side; drain on paper towel & slice.
Combine all ingredients in a large
pot/crockpot; simmer at least
an hour.


Stuffed Zucchini

5 medium zucchini, halved lengthwise
3 T. margarine
1 medium onion, chopped
1 small red pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano, crushed
1/4 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Scoop out pulp from zucchini; set aside.
Arrange zucchini on baking sheet.
Coarsely chop remaining zucchini &
pulp. Melt margarine in 12 inch skillet
over medium-high heat; cook zucchini &
chopped onion, stirring occasionally, 5
minutes or until vegetables are tender.
Add red pepper, garlic & oregano; cook,
stirring frequently, 1 minute. Let stand
to cool slightly. Evenly spoon vegetable
mixture into zucchini halves. Top with
cheese & bake 30 minutes or until
zucchini are tender.

(recipe: Unilever)

Brie & Canadian Bacon Quiche

10 slices Canadian bacon (1 oz ea.)
8 eggs, beaten
1/2 C. mayonnaise
1/2 tsp. ground white pepper
1/2 C. grated Parmesan cheese
4 1/2 oz. Brie, cubed
1/2 tsp. dried Italian herb seasoning

Preheat oven 375 degrees F.
Place Canadian bacon slices, slightly
overlapping, around the side & bottom
of a 9 inch deep-dish pie plate sprayed
with nonstick spray; set aside. Combine
eggs, mayonnaise, pepper, Parmesan
cheese, Brie, & Italian herbs. Pour into
pie plate; bake 30 minutes. After 15
minutes of baking, place foil over
bacon to prevent from overcooking.
Serves 6-8

(recipe: Rhonda G-Marys Recipe


Potato & Pepper Fritatta
(oven or stove-top)

6 slices bacon, chopped
1 C. shredded potatoes
1/4 C. chopped onion
6 eggs, beaten
1 C. Kraft Mexican style finely
shredded Cheddar Pepper Jack
cheese 1/2 C. sliced green pepper rings

Preheat oven 350 degrees F.
Cook bacon in medium nonstick
ovenproof skillet 4 minutes; drain.
Add potatoes & onions, cook 7
minutes or until crisp-tender,
stirring frequently. Stir in eggs;
remove from heat. Top with cheese &
peppers; cover. Bake 20-25 minutes or
until center is set.

Prepare on Stovetop:
Assemble as directed, cook,
uncovered on stove top 10-
12 minutes or until center is
almost set. Once fritatta can
easily be released from skillet,
slide it onto a serving plate then
carefully flip it over & return to
skillet. Cook until center is set.
Serve pepper-side up.

(recipe: Kraft foods)


Caramel Apple Cider

1/3 C. firmly packed brown sugar
1/3 C. heavy whipping cream
1 tsp. vanilla
4 C. apple cider or apple juice
1 stick cinnamon

Stir together brown sugar & whipping
cream in large saucepan. Cook, stirring
constantly, over medium heat, until it
starts to bubble. Stir in vanilla & cider
(or juice); cook 10 minutes, stirring
often, garnish with cinnamon stick when
serving.  Serves 4

(recipe: Jody –

Texas Corn Bread

1 C. yellow cornmeal
1 C. flour
3 T. sugar
4 tsp. baking powder
1 tsp. ground cumin
3/4 tsp. salt
1 C. milk
4 T. unsalted butter, melted
2 large eggs, lightly beaten
1 C. fresh or frozen (thawed &
drained) corn kernels
1/2 small red bell pepper, seeded &
2 scallions, finely chopped
1 jalapeno chili, seeded & finely

Preheat oven 375 degrees F.
Place oven rack in upper third of
oven. Coat a 9-inch square baking
pan with nonstick spray. Combine
cornmeal, flour, sugar, baking powder,
cumin & salt in a medium bowl. Mix
milk, butter & eggs in small bowl; add to

cornmeal mixture & stir until almost
combined. Add vegetables; stir just
until combined; spoon into pan. Bake
until lightly browned & toothpick
inserted into center comes out clean,
about 25 minutes. Cool on wire rack
10 minutes before cutting; serve warm
Makes 8 servings.

(recipe: RDJ 10/24/12)

Sweet & Salty Peanut Butter Cookies

1 C. butter or margarine, softened
1 1/2 C. sugar
2/3 C. creamy peanut butter
2 eggs
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking soda
1 2/3 C. (10 oz pkg) peanut butter chips
4-5 C. (1/2 – 1 inch) broken pretzel pieces
1/4 tsp. coarse salt (optional)

Preheat oven 350 degrees F.
Beat butter, sugar & peanut butter in large

bowl until creamy. Add eggs & vanilla; beat well. Stir
together flour & baking soda; add to butter mixture,
blending well. Stir in peanut butter chips. Shape
dough into 1 1/2 inch balls; roll in pretzel pieces, lightly
pressing pretzels into dough. Place on ungreased
cookie sheet. Lightly sprinkle with salt, if desired.
Bake 12-13 minutes or until light brown around
edges. Cool 1 minute on cookie sheet then remove
to wire rack; cool completely. Makes about 4 dozen.

(recipe: Rhonda G-Marys Recipe Exchange)

Italian Sauteed Eggplant

3 T. cooking oil
1 large eggplant, peeled & cut into 1 inch
1 (14.5 oz) can diced tomatoes with basil,
garlic & oregano (Hunts), undrained
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 C. shredded Parmesan cheese

Heat oil in large nonstick skillet over medium-high
heat. Add eggplant, cook 10 minutes or until tender
stirring occasionally. Add undrained tomatoes, salt &

pepper; cook 2 minutes or until hot. Sprinkle top with
cheese & serve. Makes 6 servings, 3/4 C. each

(recipe: readyseteat)

Oooey-Gooey Popcorn Balls

1 (3.3 oz) bag microwave popcorn (butter flavored)
1/4 C. butter
4 C. miniature marshmallows
1 tsp. vanilla

Prepare popcorn accordg to pkg. directions. Transfer
popped corn to large heatproof bowl, being careful
to remove all unpopped kernels; set aside.
Place butter in medium  microwave-safe bowl. Micro-
wave on High 30 seconds or until melted. Add marsh-
mallows; microwave 90 seconds more (marshmallows
will appear puffed). Add vanilla & stir well with heat-
proof spatula. Pour marshmallow mixture over popcorn,
stir to coat. Form popcorn mixture into 2 1/2 inch
balls, rolling firmly by hand.

NOTE: Can add food coloring to melted marshmallows
for a festive ‘extra’.

(recipe: readyseteat)

Skillet Cauliflower Gratin

4 C. 1-inch cauliflower florets (about 1/2
large head)
1 1/2 C. milk, divided
1/4 tsp. salt
1/2 C. dry breadcrumbs
3/4 C. shredded sharp Cheddar cheese,
1/2 tsp. olive oil
2 T. flour
1 T. chopped fresh chives
1 tsp. Dijon mustard
1/4 tsp. pepper

Position oven rack in upper third of oven;
preheat broiler.
Bring cauliflower, 1 1/4 C. milk & salt to a
boil in large ovenproof skillet over medium-
high heat. Reduce heat, cover & simmer until
cauliflower is tender, about 5 minutes. Combine
breadcrumbs, 1/4 C. cheese & oil in small bowl.
Whisk flour & remaining 1/4 C. milk in another small

bowl until smooth; stir mixture into pan &
cook, stirring, until thickened, about 1 minute. Stir
in remaining 1/2 C. cheese, chives, mustard & pepper.
Sprinkle with breadcrumb mixture. Broil until top is
crispy & beginning to brown, 1-2 minutes.

(recipe: Rhonda G. – Marys Recipe Exchange)

Mexican Cheese Soup


1/4 C. butter or margarine

1/2 C. diced green bell pepper

1/2 C. minced onion

1/3 C. flour

2 (10.5 oz ea) cans condensed

chicken broth, undiluted

4 C. (15 oz) shredded Monterey

Jack cheese

1 (4.5 oz) can chopped green chiles

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/2 tsp. ground red pepper

1 C. Half & Half

(garnish: fried corn tortilla strips)

Melt butter in large saucepan over medium-

high heat; add bell pepper & onion; saute

3-4 minutes or until tender. Add flour,

cook, stirring constantly, 2 minutes. Gradually

add broth & cook, stirring constantly, 4

minutes or until thickened. Reduce heat. Stir

in cheese & next 4 ingredients. Simmer, stirring

often, 10 minutes. Stir in Half & Half; simmer,

stirring often, 5 minutes or until thoroughly

heated. Garnish, if desired. Makes 6 servings.


Hope you’re able to stay DRY and WARM during this strange weather. I’m sitting here enjoying a nice, hot cup of Tim Horton’s coffee – next up is reading the local paper in my nice, warm recliner. As far as I know, I don’t have to ‘go out’ again today/night – really counting on that. Made a big pot ‘o spaghetti yesterday, so we have leftovers galore (the guys are happy). All that’s left to do is, maybe, make some garlic bread to go with it and we’re ‘good to go’.  Enjoy your day;



Published in: on October 29, 2012 at 3:06 pm  Leave a Comment  
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