Cough, Cough – sniffle, cough . . .


Well, it had to happen – eventually. I’m working through a ‘nice’ sinus infection. Right now it’s day 3 – not too bad, it isn’t in my chest. I’m still amazed that the Lord brought me through over a year and several months totally healthy (even during and after the radiation treatments!) before I finally came down with an illness – not too bad, indeed! Babysat grandson yesterday for several hours, relying almost totally on my husband to keep grandson amused while I sat in a chair feeling crappy. I’m bound & determined that I will get over this quickly – we’ll see.

It’s been a full week, with more activities for next week but tomorrow I’m ‘free’ of specific duties (except maybe driving youngest back & forth to work). Weather-wise, we got almost 3 inches of the white stuff earlier today. It looks to be the fluffy stuff; husband reported he went through almost ‘white-out’ conditions around 9:30 driving youngest to work; glad the snow has stopped!

Since my energy levels are not very high, am just going to post recipes:


Savory Apple Pinwheels

2 tubes refrigerated crescent rolls
1 (8 oz) pkg cream cheese, softened
2 apples, any type, seeded & chopped
1/2 bunch chives
1 1/4 tsp. cumin
1 tsp. salt
3 dashes black pepper
1/2 C. cashews, salted

Preheat oven 350 degrees F.
Unroll dough, cut into quarters, pinching
seams together. Mix all other ingredients
together. Cover dough with mixture to
about 1/4-1/2 inch of edges of dough. Roll
up dough and pinch seam. Cut into 6 slices
using a serrated knife. Place on a baking
sheet; bake 15 minutes or until golden


Cheesy Mushroom Fish Bake

4 frozen haddock fillets* (1 lb)
2 T. zesty Italian salad dressing
1 C. sliced fresh mushrooms
1/2 C. shredded mozzarella cheese
1 t. chopped fresh parsley

Preheat oven 450 degrees F.
Place frozen fish in 9 x 13 baking dish;
drizzle with dressing. Bake 25 minutes
then top with mushrooms & cheese.
Bake 5 minutes or until cheese melts &
fish flakes easily with fork. Sprinkle tops
with parsley before serving. Serves 4

*Can be prepared using halibut or cod fillets

(recipe: Kraft foods)

Italian Veggie Bake

1/3 C. Kraft Tuscan House Italian salad dressing
1 large onion, chopped
1 small eggplant, cubed
1 (8 oz)  pkg. sliced fresh mushrooms
1 zucchini, chopped
1 large red pepper, chopped
1 (14.5 oz) can Italian-style stewed tomatoes,
drained & cut up
1/3 C. shredded Parmesan cheese
1 T. chopped fresh parsley

Heat dressing in large skillet on medium heat. Add
onions; cook & stir 5 minutes or until tender. Stir in
eggplant; cook 5 minutes, stirring frequently. Add
mushrooms, zucchini & peppers; cook & stir 5
minutes. Stir in tomatoes; bring to boil. Simmer on
medium-low heat 15 minutes or until vegetables are
tender, stirring occasionally.
Preheat oven 350 degrees F.
Pour vegetable mixture into 2 quart casserole dish
sprayed with nonstick spray. Top with cheese & cover.
Bake 25-30 minutes or until heated through. Sprinkle
top with parsley before serving. Serves  14, (1/2 C. each)

NOTE: This dish tastes even better if prepared the day
before. Cool completely then cover & refrigerate until
ready to bake.

(recipe: Kraft foods)

Almond-Laced Banana Cake

3/4 C. unsalted butter, divided
1/3 C. firmly packed brown sugar
3/4 C. sliced almonds, divided
1 C. granulated sugar
1 C. mashed banana (2 medium)
2 large eggs
1/4 C. milk
1/2 tsp. white vinegar
2 C. flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt & pepper
1/2 tsp. almond extract
2 T. almond paste
2 T. sweetened condensed milk,
slightly warmed
1 C. powdered sugar

Preheat oven 350 degrees
Spread 1 T. melted butter on
bottom & up sides of a 9 inch
square cake pan. In medium
bowl, stir together brown sugar &
1/2 C. almonds. Sprinkle half of
mixture in pan. Add 3 T. remaining
butter to remaining brown sugar/
almond mixture. Stir to evenly mix.
Place remaining 1/2 C. butter in a
large mixing bowl. Add granulated
sugar & mashed banana; beat on
medium speed with elec. mixer
until smooth. Beat in eggs, one at
a time. In small bowl, stir together
milk & vinegar; set aside. In medium
bowl, stir together flour, baking powder,
soda & salt. With mixer on low speed,
gradually beat in milk mixture
alternately with dry ingredients, beating
well after each addition; beat in extract.
Pour half of batter over brown sugar mixture
in pan. Sprinkle with remaining brown sugar
mixture. Spoon remaining batter evenly over
top. Use a knife to swirl gently. Bake 25-35
minutes or until toothpick inserted in center
comes out clean. Remove from oven; cool
10 minutes in pan, invert onto cake plate.
Crumble almond paste into small mixing
bowl. Add warmed condensed milk & beat
on medium speed until well-combined.
Gradually beat in powdered sugar; drizzle
over cake. Sprinkle top with remaining
1/4 C. almonds. Serve warm or at room
temperature. Cut into 3 inch squares to
serve. Serves 9.

Lentil Soup

6 slices bacon, chopped
1 small onion, chopped
1 clove garlic, minced
3 (15 oz, ea) cans chicken broth
1/2 lb. lentils, sorted & washed
3 small carrots, chopped
1 (1/2 lb.) potato, chopped
1/2 C. sour cream

Cook bacon & onions in large saucepan
8-10 minutes or until bacon is crisp &
onions are crisp-tender, stirring
occasionally. Add garlic, cook 1 minute.
Add next 5 ingredients; stir. Bring to boil;
simmer on Low 25-30 minutes or until
lentils & vegetables are tender. Serve
topped with sour cream. Serves 8,
1 C. each

Cooking TIP:
Before using lentils, place in a colander &
rinse thoroughly. Discard any shriveled
lentils or bits of dirt. Lentils do not need to
be soaked before cooking.

(recipe: Kraft foods)

Spicy Black Bean & Bacon Soup

2 (15 oz) cans black beans drained & rinsed
1 (15 oz) can diced tomatoes, with juice
2 T. olive oil
1 onion, chopped
3 slices bacon, diced
4 garlic cloves, minced
1 T. ground cumin
1 jalapeno pepper, seeded & chopped
1 1/2 C. chicken broth
juice of half of a lime
salt & pepper, to taste
sour cream (garnish)
2 slices bacon, cooked & crumbled
(for topping on soup bowls)
chopped fresh cilantro (garnish)

Place beans & tomatoes, with juice,
in a food processor or blender; process
until smooth. In a large pot, heat oil over
medium-high heat. Add onions, bacon &
garlic, sauté until onions are soft & bacon
is crisp. Add cumin & jalapeno, stirring
to combine. Pour in pureed mixture & chicken
broth; bring to a boil. Once boiling, reduce
heat to medium. Cover pot & simmer
15 minutes. Remove from heat, stir in
lime juice & season with salt & pepper.
Ladle soup into bowls & garnish with
sour cream, bacon & cilantro. Serves 4


Hearty French Onion Soup

3 large onions, sliced, separated into
2 T. butter or margarine
3 (14.5 oz, ea) cans fat-free, reduced-
sodium beef broth
1 T. A1 original steak sauce
1 C. seasoned croutons
1 C. shredded mozzarella cheese*

Cook onions in butter in large saucepan
on medium heat 10 minutes or until
golden brown, stirring frequently. Add
broth & steak sauce; stir. Bring to a boil;
simmer on medium-low heat 5 minutes.
Heat broiler. Ladle soup into 6 large
ovenproof bowls; top with croutons &
cheese. Broil 2-3 minutes or until cheese
is melted. Serves 6 (1 C. each)

*Variation: serve using shredded Swiss cheese.

(recipe: Kraft foods)

Hope you’re nice & comfortable inside, enjoying something you like doing. Me? I’m going to close here, get dressed then retreat to my nice, cozy recliner!

Enjoy your day;




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One CommentLeave a comment

  1. Comments on your last 3 posts didn’t show up so I thought I would just let you know my mouth is working but nothing is coming out!!!

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