It’s Monday AND it’s WARM!


Last night was an ‘adventure’, to be sure – came out of church around 7:15 p.m. to find HUGE snowflakes coming down in rapid descent, sideways. Oh, No! Winter Snow storm – great. On the way home, when I normally would be driving 45-50 MPH, I was creeping along at 35 or less; let’s just say visibility was very limited and the roads very slippery. At one point I had been following another car, then they turned off and I was suddenly the lead dog on the sled – not able to even tell if I was ON the road, let alone in the correct lane, with (of course) other cars following me! Decided, almost home, that I’d better stop for milk & bread, seeing that this was NOT getting any better, so I stopped at a local drugstore. “May I help you?” (me: “Yes – I found the milk, where is your bread?”) “We don’t sell bread products any more.” (me: “WHAT? You USED to!”) It seems their bread delivery was from Hostess (you know – who made Twinkies and is now in court/receivership/bankruptcy, something like that). Great – now what! Ended up stopping at a 7/11 for bread and sliding home, safe. The reports were coming in “Freezing Rain due around 11 p.m.” – youngest was still out with his girlfriend, so I texted him to come home soon – he made it in by 10:30 only to tell me that he asked his girlfriend to let him off in the turn lane because her little/light-weight car wouldn’t have made it up our driveway – smart move!  It’s now 3 p.m. and we’re all safely ensconced here at home, still in our jammies! No schools open in our area and the outside temperature now is 44 degrees! All the snow that ‘was’ on my car has slid off, roads are clear and any icicles on the roof are rapidly melting. Ah, Michigan-the old saying still goes: “Don’t like our weather? Stick around a few minutes and it will change!”

The guys talked me into making another big batch of spaghetti yesterday; I was all ready to make a big batch of chili but they would NOT be moved! “But, Mom! You KNOW this house runs on spaghetti! Give us what we want/need!” (How can you object when they LIKE a food I cook? – I caved. . .). I was looking over my recipe ‘stash’ (those I’ve been gleaning from various sites) and trying to fix the mix-up of the previous post when I made a discovery – a few months ago I thought it looked like I was missing some of the recipes – I found them! Somehow (probably some error on my part) they ended up being saved to a ‘draft’ file of my CROCKPOT recipes! Spent a good hour or so just copying & pasting the ‘regular’ recipes to another file, thus freeing up the crockpot recipes to be exclusively JUST crockpots. I was pleasantly surprised to find that there were a good 50-60 ‘mis-filed’, so there are quite a few ready to post to you now!


Irish Stew

1 1/2 lb. beef stew meat
2 T. cooking oil
2 medium potatoes, peeled & cubed (2 C.)
2 medium carrots, cut into 1/2″ pieces (1 C.)
1 medium onion, cut into thin wedges
1/2 C. sliced celery
1 (9 oz) pkg. frozen cut green beans
1 T. instant beef bouillon granules
2 tsp. Worcestershire sauce
3/4 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz) can tomatoes, cut up
1 1/2 C. water

Cut meat into 1/2 inch cubes. In large skillet,
brown meat, half at a time, i hot oil; drain
well. In a 3 1/2, 4, 5 or 6 quart crockpot,
combine potatoes, carrots, onion & celery.
Add frozen beans, bouillon granules,
Worcestershire sauce, thyme, salt & pepper.
Stir in browned meat, undrained tomatoes &
water. Cover & cook, on Low 10-12 hours or,
on High 5-6 hours. Makes 6 servings.


Beer-Cheese Dip

1 (8 oz) pkg. dream cheese, softened
1/4 C. ranch salad dressing
1 C. shredded Cheddar cheese
1/4 C. beer
2 green onions, chopped

Beat cream cheese & ranch in medium bowl
using mixer, until blended. Stir in remaining
ingredients. Refrigerate several hours or until
chilled. Makes 5 servings (2 T. each)
Serve with crackers & cut up fresh vegetables.

(recipe: Kraft foods)

Cheesy Pull-Apart Pesto Bread

1 large crusty loaf of bread, unsliced
1 C. basil pesto
salt & pepper
2 C. mozzarella cheese, grated
1 C. Parmesan cheese, grated

Preheat oven 400 degrees F.
Line a large baking sheet with foil sprayed
with nonstick spray. Place bread in center,
slice bread carefully without cutting all
the way to bottom of loaf. Slice it going
the other direction, so that you have lots
of little 1 inch squares all over the top of
the loaf. Pour the pesto on a bowl, add just
a bit of salt & pepper. Using a butter knife,
spread pesto inside the loaf along every
sliced part of the bread. Pull the slices
apart & push a bit of both shredded
cheeses into each little crevice. Wrap
bread up in aluminum foil on the baking
sheet. Bake 10 minutes. Uncover bread &
allow to remain in oven until cheese is melted
and a bit golden in color. Take bread out of
the oven; let cool just a bit before serving.
Makes 7 servings.

(recipe: Jamiecooksitup!)

Chicken Stuffed Crescent Rolls

2 (8 oz ea) pkgs. cream cheese, softened
2 (12 oz ea) cans chicken, drained
1/3 C. green onions, chopped
salt & pepper, to taste
2 (12 oz, ea) pkg. big & flaky crescent rolls
4 T. melted butter
2 C. crushed corn flake crumbs

1 (10 oz) can cream of chicken soup
3 T. sour cream
2 T. butter
1 T. milk

Preheat oven 350 degrees F.
Add cream cheese to large mixing bowl;
add chicken, green onions, salt & pepper.
Using two forks, mix all together. (If using
elec. mixer, mix on low for a few minutes
or until all ingredients are combined.)
Open crescent rolls, pull one triangle of
dough from roll. Spray a rolling pin with
nonstick spray; roll triangle just a bit.
Scoop about 3 T. chicken mixture into
center of dough; roll up from bottom to top .
Press corners in, making sure all of chicken
filling is secure inside the dough. Toss corn
flake crumbs into a food processor; blend
until they resemble coarse crumbs, then
pour into a loaf pan. Flatten filled dough
ball out a bit; gently dunk it in 4 T. melted
butter then into corn flake crumbs. Make
sure both sides are coated well. Spray two
large cooking sheets with nonstick spray.
Lay corn flake covered chicken stuffed
roll on pan, making sure there is about
an inch of space around each roll. Bake
20 minutes or until dough is cooked and
a bit crispy & chicken mixture is heated
through. In medium sized saucepan, combine
chicken soup, 3 T. sour cream, 2 T. butter &
1 T. milk; whisk ingredients together. Heat
pan over medium high heat, stirring
occasionally. Pour sauce over baked
rolls & serve. Makes 16 rolls.

(recipe: jamiecooksitup!)

Grandma’s Secret Apple Brownies

3 C. flour
3 C. apples – peeled & cored (about 3-4),
finely chopped
2 C. sugar
1 tsp. cinnamon
1 tsp. baking soda
1/3 C. orange juice
2 eggs
1 C. vegetable oil
1 tsp. salt

Preheat oven 325 degrees F.
Grease & flour 9 X 13 pan. Mix all ingredients well
in large bowl. Bake 45 min. – 1 hour.


Treadmill-worthy Brownies

1 1/2 C. flour
2 C. sugar
10 T. cocoa
1 C. soft shortening or 1 stick margarine &
1/2 C. shortening
4 large eggs, beaten
1 tsp. vanilla
1 C. nuts, chopped (walnuts or pecans)

Preheat oven 350 degrees F.
Combine all ingredients; stir until smooth (batter
will be stiff). Spread dough into a greased 9 X 13
pan. Bake 30 minutes. Cool 1/2 hour.

Chocolate Buttercream Frosting
1 box powdered sugar
4 T. cocoa
1 stick butter or margarine, softened
3-4 T. milk
1 tsp. vanilla

In large bowl using elec. mixer on Low
speed, combine powdered sugar, cocoa,
butter, milk & vanilla. Beat at medium
speed 1-2 minutes until creamy. Spread
on cooked & cooled brownies.


Brown Sugar Chicken


12 boneless, skinless chicken thighs or

6 boneless, skinless breast halves

1 C. brown sugar

1/4 C. lemon-lime soda

2/3 C. vinegar

3 cloves garlic, smashed & chopped

2 T. soy sauce

1 tsp. ground black pepper

Use a 5-6 quart crockpot for this recipe

Place chicken in crockpot; cover with brown

sugar, pepper, chopped garlic & soy sauce. Add

vinegar, pour in soda (it will bubble). Cover &

cook on Low 6-9 hours or High 4-5 hours. Chicken

is done when it is cooked through & has reached

desired consistency. The longer you cook it, the

more tender it will be. Serve over a bowl of cooked

rice. Serves 6 (2 thighs each)

(recipe: Marys Recipe Exchange)


Chicken & Spinach Pesto Lasagna


12 uncooked lasagna noodles

3 T. olive oil

1 C. onion, chopped

3 cloves garlic, crushed

2 (12 oz, ea) pkgs frozen chopped

spinach, thawed & drained

3 C. cooked, diced chicken breast


1/2 tsp. salt

1/2 tsp. black pepper

2 C. ricotta cheese

1 large egg

1 1/2 C. prepared pesto sauce,

plus 2 T.

3/4 C. grated Parmesan cheese

2 C. shredded mozzarella cheese

Preheat oven 350 degrees F.

Spray 9 X 13 baking pan with non-

stick spray. Partially cook lasagna

noodles accordg. to pkg directions.

Heat oil in large skillet over medium-

high heat. Cook & stir onions & garlic

in oil until transparent. Add spinach,

cook & stir 5 minutes. Add chicken; stir

5 minutes; season with salt & pepper. In

large bowl, mix ricotta cheese, egg, pesto

& Parmesan cheese until thoroughly blended.

Add chicken & spinach mixture; stir to

combine. Spread 2 T. pesto in bottom of

prepared pan. Layer 4 lasagna noodles, slightly

overlapping. Top with 1/3 of spinach mixture

and 1/3 mozzarella; repeat layers twice. Bake

35-40 minutes or until hot & bubbly. Serves 8.

(recipe: Kroger co.)


Orange Chicken

3-4 juice oranges, unpeeled &


1 tsp. minced garlic

1 tsp. Chinese spices

1-2 C. soy sauce

1 T. lemon juice

Mix ingredients & let stand 1

hour. Pour over cut up chicken

& let set 2 hours. Bake in

sauce at 350 degrees F.

1 hour 15 minutes, or until

chicken is tender

(recipe: Rhonda G-Marys Recipe



Tomorrow is Ladie’s Bible Study and, since our church is about 2 minutes down the road from the cancer center, am planning on delivering the pink/brown yarn chemo caps I was hurrying to finish. Managed to get three done and a friend at church who also likes to knit charity items handed me a bag yesterday with 2 more chemo caps and 3 little baby hats! We’re ‘on a roll’ again, it would appear! What have YOU got planned for the week? Hopefully it’s something you enjoy doing or going to! It’s hard to believe that this week is the end of January already! Are you happy with your ‘beginning of the new year’? So far, for me it’s been OK – nothing really sad/bad, nothing monumental – and that’s a GOOD thing!

Enjoy your day!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

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: