Frigid Friday – sigh


Yep, here in good old Michigan we’re, once again, in really cold temps. Actually the temperatures aren’t what’s really cold, it’s the wind chill. Got up to 14 degrees F.; now that the sun’s been out a bit, it’s 15! YAY – a warm front – not. I can’t complain too much – you can still walk & drive in this so it isn’t that bad.

Youngest was ‘going’ to go attempt the Driver’s Ed. Permit test today but decided to stay home. He’s still got two weeks to get that done BEFORE the actual classes begin (and he HAS to have the permit the first day of class). With him staying home, that means I, too, can stay home until driving him to work some time around 4:30 – that’s good. Finished another premie hat and began a newborn one – somehow working on ‘almost instant’ gratification projects is cheering me up. (Was hoping to get to deliver the finished chemo caps to the cancer center today, as it’s right up the road from the Sec. of State office, but guess that can wait.)

Not sure what’s for dinner tonight – it’s either a big vat of chili (or) enchiladas. Our grandson was over yesterday and I ‘was’ going to make the above choices then but just didn’t feel like it. Ever get that way? A sort of Blah-feeling, “I don’t care if I eat or not” thing. My husband stopped at Macky D’s for chicken McNuggets and there were 8 left over – just enough to feed a semi-hungry 6 yr old. Husband & I ended up splitting the last of the garlic noodles & 1 chicken Parmesan – not a big meal, just enough to quench the hungries.

(You KNOW I’m not sports oriented, right? Just went on line to check exactly WHEN Superbowl Sunday occurs – apparently it’s THIS SUNDAY! That means I’m going to be posting lots of party foods!)


Buffalo Onion Ranch Dip

2 C. cooked, cut up chicken
1/4 C. cayenne pepper sauce (Tabasco)
1 pkg. dry onion soup mix
1/2 C. buttermilk
8 oz. cream cheese, softened

Preheat oven 375 degrees F.
Toss chicken with cayenne sauce in
microwavesafe bowl. Stir in
remaining ingredients. Place in
1 1/2 qt. shallow casserole dish.
Bake, uncovered, 20 minutes or
until bubbling. Serve with celery
and your favorite dippers. Can
also garnish top with crumbled
blue cheese. Makes 3 cups.

(recipe: Unilever)

Pepperoni Dip

2 (8 oz) pkgs. cream cheese, softened
8 oz. sour cream
2 (8 oz, ea) pkgs. sliced pepperoni,
2 (4 oz, ea) cans chopped green chilies

Preheat oven 350 degrees F.
Stir cream cheese, sour cream,
pepperoni & green chilies together in
a baking dish. Bake 30 minutes.

(recipe: Mary Free-Marys Recipe

Ultimate Nachos

1/2 lb. lean ground beef*
1/2 lb (8 oz) Velveeta, cut into
1/2 inch cubes
7 C. tortilla chips (6 oz)
1 C. shredded lettuce
1/4 C. sliced black olives
1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, well drained.

Brown meat in skillet; drain. Microwave
Velveeta in small microwaveable bowl
on High 1 minute or until completely
melted, stirring after 30 seconds. Place
chips on large platter; top with melted
Velveeta, meat & trimmings. Serves 6.

*meat can also be cooked using 1 (1 1/4 oz)
pkg. taco seasoning mix as directed on

(recipe: Kraft foods)


Super Skins

6 baking potatoes (2 lb.) baked
2 T. oil
1 (15 oz) jar Cheez Whiz cheese dip
1/4 C. real bacon bits
1/2 C. sour cream
2 green onions, sliced

Preheat oven 375 degrees F.
Cut potatoes lengthwise in half; scoop out
centers, leaving 1/4 inch thick shells. (Reserve
centers for another use). Cut shells crosswise in
half. Place shells, skin-sides down, on baking
sheet; brush insides of shells lightly with oil.
Bake 15 minutes or until golden brown. Microwave
Cheez Whiz in microwaveable bowl on High
3 minutes, stirring after 1 1/2 minutes. Spoon
into potato shells; top with remaining ingredients.

Makes 24.

NOTE: You can also make this using Velveeta,
instead of Cheez Whiz. Cut 1/2 lb. Velveeta into
1/2 inch cubes; place in microwaveable bowl.
Follow above directions for finish.
(recipe: Kraft foods)

Layered Guacamole Ranch Party Dip

1 (15.5 oz) can black beans, rinsed & drained
10 T. Wish-Bone Guacamole Ranch salad dressing,
1 C. whole kernel corn
1 large tomato, finely chopped
1/2 C. sliced, pitted ripe olives, drained
2 T. finely chopped pickled jalapeno

Mash beans with 2 T. salad dressing in small
bowl. Evenly layer bean mixture, corn, tomato &
olives in 2 quart glass bowl. Drizzle with
remaining 1/2 C. salad dressing, then sprinkle
with jalapeno. Serve with tortilla chips or
your favorite dippers.

(recipe: Wish Bone)

Ham Ball Appetizer

2 (4.5 oz, ea) cans deviled ham
3 T. chopped stuffed green olives
1 T. prepared mustard
Tabasco sauce, to taste
3 oz. cream cheese, softened
2 tsp. milk
(chopped fresh parsley, garnish)
assorted crackers

Blend deviled ham, olives, mustard &
Tabasco. Form into a ball & place on
serving dish; chill 1 hour. Combine
cream cheese & milk; frost ball with
mixture & chill again. Remove from
fridge 15 minutes before serving.
Trim with parsley, if desired. Serve
with assorted crackers.

(recipe: Rhonda G-Marys Recipe Exchage)


Hot Layered Artichoke & Feta Dip
(can also be served cold)

1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can artichoke hearts, drained &
1/4 C. grated Parmesan cheese
2 cloves garlic, minced
1 small red pepper, chopped
1 (3.5 oz) pkg. crumbled feta cheese
1 T. sliced black olives
Pita chips, for dipping

Preheat oven to 350 degrees F.
Mix first 4 ingredients until blended.
Spread into 3 C. ovenproof dish; top
with peppers & feta. Bake 20 minutes or
until heated through; top with olives.
Serve with pita chips. Makes 24
servings; 2 T. dip each.

NOTE: To serve as cold dip, assemble
recipe as directed. Refrigerate several
hours or until chilled. Do not bake.-

(recipe: Kraft foods)

Popper Dip

1 ( 8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1/4 lb. (4 oz) Velveeta, cut into 1/4
inch cubes
3 jalapeno peppers, seeded, finely chopped
12 Ritz crackers, crushed (about 1/2 C.)
1 T. butter, melted
1 green onion, sliced

Preheat oven 350 degrees F.
Beat cream cheese & mayonnaise in medium
bowl until well blended. Stir in Velveeta &
peppers; spread into 9 inch pie plate. Mix
crumbs & butter; sprinkle over dip. Bake
20 minutes or until heated through. Top
with green onion.

(recipe: Kraft foods)

BLT Rollers

4 oz. cream cheese, softened
1/4 C. mayonnaise
8 slices bacon, cooked & crumbled
1/2 C. chopped tomatoes
2 flour tortillas (8 inch)
1/2 C. shredded romaine lettuce

Mix cream cheese & mayonnaise in medium
bowl. Add bacon & tomatoes; mix well. Spread
mixture onto tortillas; top with lettuce; roll up
tightly. Cut each roll into 7 diagonal slices.
Makes 14 ‘rollers’

Variation: prepare using spinach-flavored tortillas.

(recipe: Kraft foods)

Chicken Enchilada Soup

1 (14.5 oz) can Mexican-style stewed tomatoes
2 (15 oz, ea) cans black beans, rinsed & drained
2 (15 oz, ea) cans corn, drained
1/2 C. onion, chopped
1/2 C. red or green bell pepper, chopped
2 chicken breasts (can use frozen)
1 (10 oz) can enchilada sauce
1 (10 oz) can cream of chicken soup
2 1/2 C. milk
4 chicken bullion cubes (or 4 T. granules)
1/2 tsp. lime juice (can be bottled)
1/3 C. sour cream
2 T. butter

tortilla chips
Cheddar cheese

Pour stewed tomatoes in crockpot, juice
included; add black beans & corn to pot.
Add onion & bell pepper. Pour enchilada
sauce into medium bowl, add cream of
chicken soup, milk & crumble bullion
cubes over top. Whisk together until
smooth. Place chicken breasts over
vegetables in crockpot & pour sauce
over chicken. Cover & cook on High
4 hours or Low 7-8. Remove chicken
& place on plate; shred with fork.
Add lime juice, sour cream & butter to
the soup; whisk until butter melts &
sour cream is well combined. Add
chicken back to pot & stir in.
Serves 8

(recipe: jamiecooksitup!)

One-Pot Taco Pasta

1 lb. ground beef
1 yellow onion, chopped
1 C. chopped red pepper
1 C. chopped yellow pepper
1 clove garlic, minced
1 T. chili powder
3 C. water
1 (15 oz) can tomato sauce
3 C. wagon wheel pasta, uncooked
1/2 C. frozen corn
1 C. (Kraft) Mexican-style
shredded Four-cheese with a
touch of Philadelphia cheese
1 green onion, chopped

Brown meat with yellow onion in
nonstick Dutch oven or deep large
nonstick skillet. Add peppers; cook
5 minutes or until crisp-tender,
stirring occasionally. Stir in garlic &
chili powder; cook 1 minute. Add
water & sauce; stir. Bring to a boil;
stir in pasta, cover & simmer 15
minutes or just until pasta is tender,
stirring occasionally. Stir in corn; cook
3-4 minutes or until heated through.
Top with cheese & green onions.
Serves 6

NOTE: you can also add 1 chopped
canned chipotle pepper in adobo
sauce along with the chili powder.

(recipe: Kraft foods)

Honey-Nut Glazed Brie(appetizer)

1 (8 oz) Brie cheese (wedge or round)
1/4 C. margarine
1 C. coarsely chopped walnuts or pecans
1/4 tsp. cinnamon (optional)
1/8 tsp. ground nutmeg (optional)
2 T. honey
2 large green and/or red apples, cored &
thinly sliced

Arrange cheese on serving platter, set aside.
Melt margarine in 10 inch skillet over medium-
high heat; stir in walnuts until coated. Stir in
cinnamon & nutmeg until blended. Stir in honey
& cook, stirring constantly, 2 minutes or until
mixture is bubbling. Immediately pour over
cheese. Serve hot, with apple slices. Serves 8

NOTE: If desired, arrange cheese on microwavable
plate, top with cooked hot mixture. Microwave
on High 15 seconds or until cheese just begins
to melt. OR arrange cheese in 1 Quart shallow
casserole dish; top with cooked nut mixture. Bake
350 degrees F. 10 minutes or until cheese just
begins to melt. Serve as above.

(recipe: Unilever)

Tex-Mex Beef Tacos

1 C. chopped onion
2 garlic cloves, minced
1 lb. ground beef
1 C. frozen whole-kernel corn
1/2 C. water
1/4 tsp. salt
1/8 tsp. black pepper
1 (15 oz) can black beans, rinsed & drained
1 (8 oz) can tomato sauce
1-3 drained canned chipotle chiles in adobo
sauce, chopped
10 (8 inch) flour tortillas

Heat a large nonstick skillet over medium-high heat.
Coat pan with nonstick spray. Add onion, garlic &
beef; cook 6 minutes or until browned, stirring to
crumble beef. Stir in corn & next 6 ingredients
(corn – chiles). Bring to a boil, reduce heat & simmer
10 minutes. Warm tortillas accordg to pkg. directions.
Spoon 1/2 C. beef mixture into each tortilla. Serves 10

(recipe: Rhonda G-Marys Recipe Exchange)


Chocolate Cherry Cake

2 C. granulated sugar
2 C. flour
3/4 C. oil
2 eggs
1 can cherry pie filling
6 oz. chocolate chips
1 C. nuts, chopped (your choice)
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
pinch of salt

Preheat oven 350 degrees F.
Combine all ingredients except
cherry pie filling & chocolate chips;
stir those in at the end. Pour into
a greased & floured Bundt pan.
Bake 1 hour; cool. Sprinkle top of
cake with powdered sugar or glaze,
if desired. Serves 16.

(recipe: Rhonda G-Marys Recipe


Hope that helps you some in coming up with ‘Game Day Foods’. I read through them and think: “That sounds pretty good for a  group!” Enjoy and try to stay warm (those of you in cold temperatures!)



ps: Found this on Facebook – totally describes my state:



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4 CommentsLeave a comment

  1. And here I was complaining that I woke up to 53 degrees in Miami, Florida!!!! Will pray that it warms up soon in Michigan!!!

    • HI! Thanks for commenting! Right now it’s sunny & windy. 53 IS pretty chilly, for Miami! (My sister-in-law used to live there). Hugs;

  2. That little pooch at the top is pretty funny, but it looks pretty warm!

  3. Recently, I bought a preemie peg loom, and you are right, they do knit up very quickly. Having some fun with projects for our church Relief Sale coming in March. my potholders sell well, and the pile already had 21 in it.

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