Yep, it’s Michigan! Brrrrrrrrrr!


In typical Michigan fashion, we went from 70 degree days to 45-50 degrees, overnight! Yesterday I finally braved it and put my Wandering Jew plant outside (for the Summer, I thought) only to come home last night to 46 degrees – definitely NOT plant weather! This is the plant that one of my special needs kids bought me for Mothers Day last year; I’m NOT a plant person (love them but seem to kill them) but this one survived, albeit looking VERY thin & droopy. Last year, as a ‘last ditch effort’ I put it outside and it totally thrived! Amazing! Oh well, it will just have to be content sitting in my house until another WARM day!

I had the pleasure of attending our church’s Ladie’s Dinner last night (it used to be called the Mother/Daughter Banquet but they decided, this year, to include ALL ladies – and I was glad! (I don’t have any daughters, sisters, Mom, etc. so this made me feel ‘included’ – YAY!) We had a very nice dinner – grilled steak, baked potatoes, a WONDERFUL tossed salad (with real bacon bits & lots of veggies), fresh green beans with various roasted peppers & onions and dinner rolls. Dessert was strawberry short cake! YUM! Glad I went – fun company, good food, great message – a totally enjoyable evening!

Today, in the cold, our grandson played another game of Flag Football – this time I sent my husband, as our youngest had to be at work at 11 (time the game ends); he came back reporting our team won and grandson scored a really long touchdown – glad to hear it! Hoping NEXT Saturday I’ll be able to go.

Lot’s more yummy recipes – most coming from Facebook! I’ll tell ya – looking at those photos makes me drool! Enjoy!


Loaded Potato and Chicken Casserole

2 lb. boneless chicken breasts, cubed (1″)
8-10 medium potatoes, cut in 1/2″ cubes
1/3 C. olive oil
1 1/2 tsp salt
1 T. black pepper
1 T. paprika
2 T. garlic powder
6 T. hot sauce (Tabasco)

2 C. fiesta blend shredded cheese (or Mexican blend)
1 C. crumbled bacon
1 C. diced green onion

Preheat oven to 500 degrees.
Spray 9X13″ baking dish with cooking spray. In a large
bowl mix olive oil, salt, pepper, paprika, garlic powder
& hot sauce. Add cubed potatoes; stir to coat. Carefully
scoop potatoes into prepared baking dish, leaving
behind as much of the olive oil/hot sauce mixture as
possible. Bake  45-50 minutes, stirring every 10-15 minutes,
until cooked through & crispy – browned on the outside.
While potatoes are cooking, add  cubed chicken to  bowl
with left over olive oil/hot sauce mixture; stir to coat.
Once potatoes are fully cooked, remove from  oven &
lower  temperature to 400 degrees. Top cooked potatoes
with the raw marinated chicken. In a bowl mix together:
cheese, bacon & green onion. Top the raw chicken with
cheese mixture. Return casserole to  oven; bake
15 minutes or until chicken is cooked through
& topping is bubbly delicious.

(recipe: Facebook)

Chocolate Icebox Pie

2/3 C. milk
3/4 C. semi-sweet chocolate morsels
1/4 C. cold water
2 T. cornstarch
1 (14 oz) can sweetened condensed milk
3 large eggs, beaten
1 tsp. vanilla
3 T. butter or margarine
1 (6 oz) ready-made chocolate crumb pie crust
1 C. whipping cream
1/4 C. sugar
1/2 C. chopped peanuts, toasted
1 (1.55 oz) milk chocolate candy bar, chopped

Heat milk until it just begins to bubble around edges
in a 3 Qt. saucepan over medium heat (DO NOT boil).
Remove from heat, whisk in chocolate morsels until
melted; cool slightly. Stir together cold water & cornstarch
until dissolved. Whisk cornstarch mixture, sweetened
condensed milk, eggs & vanilla into chocolate mixture.
Bring to a boil over medium heat, whisking constantly.
Boil 1 minute or until mixture thickens & is smooth.
(DO NOT overcook). Remove from heat, whisk in butter.
Spoon mixture into pie crust; cover & chill at least
8 hours. When ready to serve, beat whipping cream at
high speed with elec. mixer until foamy; gradually
add sugar, beating until soft peaks form. Spread
whipped cream evenly over pie filling; sprinkle
with pecans & candy bar pieces.

(recipe: Facebook)

Pull Apart Bacon Bread

12 bacon strips, diced
1 (1 lb) loaf frozen bread dough, thawed
2 T. olive oil, divided
1 (4 oz) C. shredded mozzarella cheese
1 (1 oz) envelope ranch salad dressing mix

In large skillet, cook bacon over medium heat
5 minutes or until partially cooked; drain on
paper towels. Roll out dough to 1/2 inch
thickness; brush with 1 T. oil. Cut into 1-inch
pieces; place in a large bowl. Add bacon, cheese,
dressing mix & remaining oil; toss to coat. Arrange
pieces in a 9 in X 5 in. oval on a greased baking
sheet, layering as needed. Cover & let rise in a
warm place for 30 minutes or until doubled.
Preheat oven 350 degrees F.
Bake bread 15 minutes. Cover with foil, bake
5-10 minutes longer or until golden brown.
Makes 16 servings.

(recipe: Facebook)

Sweet Baby Ray’s Crockpot Chicken

4-6 chicken breast
1 bottle Sweet Baby Ray’s BBQ sauce
1/4 C. vinegar
1 tsp red pepper flakes
1/4 C.  brown sugar
1 tsp garlic powder

Mix everything but chicken. Place chicken
in crockpot (frozen is ok). Pour sauce
mixture over chicken. Cook on low 4-6 hours.

(recipe: Facebook)

Chicken-Parmesan Bundles


4 oz. cream cheese, softened

1 (10 oz) pkg. frozen chopped spinach,

thawed & squeezed dry

1 1/4 C. shredded mozzarella cheese, divided

6 T. grated Parmesan cheese, divided

6 small boneless, skinless chicken breast

halves, pounded to 1/4 inch thickness

1 egg

10 Ritz crackers, crushed (about 1/2 C.)

1 1/2 C. spaghetti sauce, heated

Preheat oven 375 degrees F.

Mix cream cheese, spinach, 1 C. mozzarella

& 3 T. Parmesan until blended; spread onto

chicken. Starting at one short end of each

chicken breast, roll up chicken tightly & secure

using wooden toothpicks. Beat egg in shallow

dish. Mix remaining Parmesan & cracker crumbs

in separate shallow dish. Dip chicken in egg, then

roll in cracker crumb mixture to evenly coat. Place,

seam side down, in 9 X 13 baking pan sprayed

with nonstick cooking spray. Bake 30 minutes

or until chicken is done (165 degrees F.) Remove &

discard toothpicks. Serve chicken topped with

heated spaghetti sauce & remaining mozzarella

cheese. Serves 6

(recipe: Kraft foods)


Roasted Eggplant Salad


1 large eggplant, peeled (if desired) & cubed

(about 6 C.)

1 (14.5 oz) can Hunt’s Fire-Roasted diced

tomatoes, diced

1 (15 oz) can garbanzo beans, rinsed & drained

1/2 C. chopped red onion

1/2 C. light Italian salad dressing

1 (10 oz) bag chopped Romaine lettuce

1/4 C. shredded Parmesan cheese

Preheat oven 425 degrees F.

Place eggplant in large shallow baking pan;

spray with nonstick cooking spray. Toss to coat

then spread in a single layer in pan. Bake 15

minutes or until tender, stirring 2 times. Combine

all remaining ingredients EXCEPT lettuce and

cheese in a large bowl; mix well. Add eggplant;

toss together. Divide lettuce evenly between

4 serving plates. Top evenly with eggplant

mixture then sprinkle with cheese. Serves 4

NOTE: Can also be refrigerated and served chilled.

(recipe: readyseteat!)


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 whole kernel corn, drained

1/2 C. chopped onion

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 tsp. bullion granules)

1/2 tsp. lime juice (can be bottled)

1/3 C. sour cream

2 T. butter


Tortilla chips, shredded Cheddar cheese, chopped

cilantro, sliced avocado

Pour stewed tomatoes into crockpot (slice up tomatoes

if you wish). Add black beans & corn, onion & peppers.

Pour enchilada sauce in medium bowl; add cream of

chicken soup, milk & crumble bullion cubes on top; whisk

until smooth. Place chicken breasts over vegetables in

crockpot then pour enchilada sauce mixture over chicken.

Cover & cook on High 4 hours or Low 7-8 hours. Remove

chicken from crock; place on a plate & shred with a fork.

Add lime juice, sour cream, & 2 T. butter to soup. Whisk

until butter has melted & sour cream is well combined.

Place chicken back in crockpot and stir well. Serves 8.

Serve with suggested toppings.

(recipe: Jamiecooksitup!)


Chocolate Bliss Pecan Pie


2 (4 oz, ea) pkgs. Bakers Semi-sweet chocolate,


2 T. butter or margarine

1   ready-to-use refrigerated pie crust (1/2 of 15 oz

pkg.) *

3 eggs, beaten, divided

1/4 C. packed brown sugar

1 C. light corn syrup

 1 tsp. vanilla

1 1/2 C. pecan halves

Preheat oven 350 degrees F.

Chop 4 oz. chocolate coarsely; set aside. Microwave

remaining chocolate & butter in large microwaveable

bowl on High 1-2 minutes or until butter is melted. Stir

until chocolate is completely melted. Line 9 inch pie

plate with crust as directed on pkg; brush bottom with

small amount of eggs. Add remaining eggs, sugar, corn

syrup & vanilla to melted chocolate; stir until well blended.

Add chopped chocolate & nuts; mix well. Pour into crust.

Bake 55 minutes or until knife inserted into center comes

out clean. Cool completely. Makes 10 servings.

* Can substitute 1 frozen deep-dish (9 inch) pie crust for

refrigerated pie crust

NOTE: Serve topped with Cool Whip (thawed)

(recipe: Kraft foods)


Well, friends, that’s ‘it’ for today – hope you have a WARM and enjoyable day!



Published in: on May 11, 2013 at 11:27 am  Leave a Comment  

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