And that makes THREE!


(not actual photo)

You know how there’s that old saying that bad things come in three’s? Well, guess for us, it’s true. We were awakened at 6:30 a.m. by a phone call from youngest – the roads were slippery and he slid into a ditch (about a block from the house). Husband’s advice: “Call AAA – they can pull you out.” True to that statement, son was back home in about 45 minutes. Last night we got about 1 1/2 inches of snow, roads now (at 9:50 a.m.) are still slippery and we live on a MAJOR road. Husband just reported (after watching the weather channel): “4-6 inches by sunset” – oh, joy! The one and only choir practice for the contata is at 6 p.m. – we’ll see if (a) it’s cancelled or (b) husband drives me in his Jeep.

Well, I decided to play hookey yesterday – I didn’t do a  darned thing! Was going to bake cookies but then just gave up and played ‘Spider Solitaire’ on my computer! Oh – I DID finish the knit scarf for middle son’s girlfriend, so I guess I did ‘something’ – right? Still fighting the ‘I don’t really care’ attitude – don’t really feel like dragging down all the Christmas decorations (and the main tree), or finishing cookies, wrapping presents, etc. Gotta get out of this mood – youngest came home from work last night and announced: “I can’t believe it’s only 12 days until Christmas!” Yipee . . .sigh. (Yep, just call me Scrooge – for now).


Walnut Bars with Cream Cheese Frosting

1 C. softened butter
1/2 C. sugar
2 C. flour
1/4 C. cornstarch

4 eggs
2 1/2 C. brown sugar
2 tsp. vanilla
4 T. flour
1/2 tsp. baking powder
2 C. chopped walnuts
1 C. coconut

1 C. butter, softened
8 oz. cream cheese, softened
3 1/2 C. powdered sugar
1 tsp. vanilla
dash salt

Preheat oven 300 degrees F.
Beat butter & sugar until well
blended. Add flour, cornstarch; mix
until blended. Press crust into a large
jelly roll pan. Bake 15 minutes.

Beat eggs & brown sugar together. In
separate bowl combine flour & baking
powder. Add dry ingredients to sugar
mixture; beat until combined. Stir in
chopped nuts & coconut.
After crust has cooked for 15 minutes, remove
from oven & pour/spread filling on top. Bake
15 minutes.
Turn heat up to 350 degrees F.
Bake another 5 minutes; it should be golden
in color along the top. Remove from oven &
let cool completely.

Beat butter & cream cheese together until
well combined. Add powdered sugar, vanilla &
salt; beat until smooth & creamy. Spread over
cooled bars.

NOTE: these freeze well right in the pan. Cover
securely with foil.

(recipe: jamiecooksitup!)

Crockpot Cheesy Bacon Strata

10 eggs
2 1/2 C. milk
1/2 tsp. black pepper
1 (8 oz) pkg shredded Triple Cheddar
Cheese, divided (Kraft)
16 slices French bread (3/4 ” thick),
toasted & cubed
10 slices cooked bacon, crumbled
4 green onions, sliced

Whisk eggs, milk & pepper in large bowl.
Reserve 1/2 C. cheese; add remaining
cheese to egg mixture with all remaining
ingredients; mix well. Cut 3 (30 ” long)
sheets of foil. Fold 1 sheet lengthwise in
half twice, repeat with second sheet. Fold
remaining sheet to fit inside back edge of
crockpot & place in crockpot. Crisscross
foil strips; use to line bottom & sides; spray
with nonstick spray & add egg mixture. If
necessary, press toast cubes into egg
mixture with back of spoon to completely
moisten toast cubes. Cook on Low 4 hours,
sprinkling with reserved cheese last 15
minutes. Cool slightly; use foil handles to
transfer strata from crockpot to platter;
discard foil. Serves 10.
NOTE: for best resuts, DO NOT use High
heat setting for this recipe.

(recipe: Kraft Foods)

Easy Salsa Meatloaf

1 lb. ground beef
1/2 C. salsa
1/2 C. Italian seasoned bread crumbs
1/2 C. shredded Cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
dried parsley – to taste
salt & pepper – to taste

Preheat oven 350 degrees F.
In large bowl, mix all ingredients.
Transfer to a 5 X 9 loaf pan. Bake
45 minutes or to internal temperature
of 160 degrees F.

(recipe: Mary Free-Marys Recipe

Balsamic Roasted Potatoes & Asparagus

1 lb. small red potatoes
2 lb. asparagus, sliced
3 T. olive oil, divided
2 T. balsamic vinegar
salt & pepper, to taste
Preheat oven 450 degrees F.
Cut potatoes into 1/2 in ch slices. In 
large bowl, toss potatoes & asparagus
gently with 2 T. oil until well coated.
Spread vegetables in greased large shallow
baking pan. Roast 15-20 minutes or until
vegetables are tender-crisp & pale golden.
Transfer to platter. Combine vinegar, &
remaining 1 T. oil. Drizzle over vegetables &
sprinkle with salt & pepper, to taste. Serves 4

(recipe: Peg-Marys Recipe Exchange)

Lemon Ricotta Cookies w/Lemon Glaze

2 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 C. sugar
2 eggs
1 (15 oz) container whole milk ricotta cheese
3 T. lemon juice
1 lemon, zested

1 1/2 C. powdered sugar
3 T. lemon juice
1 lemon, zested

Preheat oven 375 degrees F.
In medium bowl, combine flour, baking powder &
salt; set aside. In large bowl, combine butter & sugar.
Using an elec. mixer, beat butter & sugar until light &
fluffy, about 3 minutes. Add eggs, 1 at a time, beating
until well incorporated. Add ricotta cheese, lemon juice,
& lemon zest. Beat tom combine; stir in the dry
Line 2 baking sheets with parchment paper. Spoon about
2 T. dough for each cookie onto baking sheets. Bake
15 minutes, until slightly golden at edges. Remove from
oven & let cookies rest on baking sheet 20 minutes.

Combine powdered sugar, lemon juice, & lemon zest in a
small bowl; stir until smooth. Spoon about 1/2 tsp. onto
each cookie; use back of a spoon to gently spread. Let
glaze harden about 2 hours.
Makes 44 cookies

(recipe: foodnetwork)

3-Ingredient Banana Bread

1 (15.25 oz) pkg. yellow cake mix
2 eggs
3-4 overripe bananas

Preheat oven 350 degrees F.
Mash bananas in large bowl, then add
remaining ingredients, mix well. Spray
2 small loaf pans or one large loaf pan
with nonstick spray. Pour batter into
pans. Bake 35-40 minutes (might need
to bake longer if using 1 pan).

(recipe: Peg-Marys Recipe Exchange)

Pistachio Pudding Dessert

1 stick butter, softened
1 C. flour
1 C. chopped walnuts

Layer #1:
1 C. powdered sugar
1 (8 oz) pkg cream cheese, softened
1 C. Cool Whip

Layer #2:
2 regular-sized pkgs. instant pistachio
pudding mix
3 C. milk

Cool Whip (thawed)
chopped almonds

Preheat oven 350 degrees F.
Mix crust ingredients into a 9 X 13 pan.
Bake 20 minutes; cool.

Mix Layer #1 ingredients together; spread
on cooled crust.
Mix Layer #2 ingredients together until
Mix Topping ingredients;spread on cream
cheese layer & top with a layer of Cool Whip
& chopped nuts. Refrigerate.

(recipe: Facebook)

Puffy Taco Casserole

1 1l2 lb. ground beef
1 (10.75 oz) can tomato soup (undiluted)
2 T. taco seasoning (or 1 oz pkg)
3/4 C. water
1 (16.3 oz) pkg. (Pillsbury) Homestyle Grand
buttermilk biscuits
2 C. Mexican-blend cheese, grated

sour cream
chopped lettuce
chopped tomatoes
chopped green onion
chopped olives (black or green/or both!)

Preheat oven 375 degrees F.
In hot skillet place ground beef; cook over
medium high heat, stirring frequently until
browned; drain fat. Add can tomato soup, 3/4
C. water, taco seasoning; stir well. Let simmer
3-4 minutes. Open biscuits – cut each into 8-9
pieces. Drop pieces into taco meat, gently stir
so all dough is covered in some of meat. Spray
9 X 13 pan with nonstick spray; spread mixture
into pan and bake 20 minutes until meat mixture
is bubbly & biscuits are golden brown. Cover with
cheeses & return to oven 8 more minutes until
cheese is melted. Let cool 5 minutes before cutting
into slices. Serves 6-7


Turtle Bars

1 box German chocolate cake mix
3/4 C. melted butter
2/3 C. evaporated milk, divided
1 bag caramels
1 C. milk chocolate chips
1 C. chopped pecans

Preheat oven 350 degrees F.
Combine cake mix with butter & 1/3 C.
evaporated milk. Press half of mix
in greased 9 X 13 pan; reserving other
half for topping. Bake 10 minutes.
Melt caramels in remaining 1/3 C.
evaporated milk in saucepan. Remove
cake from oven & sprinkle top with
chocolate chips immediately. Pour
caramel all over, sprinkle nuts on top &
finish by dropping spoonfuls of remaining
cake mix on top; spread as best you can.
Bake 20 minutes. Cool & cut into bars

(recipe: Rhonda G-Marys Recipe Exchange)

Mexican Hot Bites

6 T. butter
6 large tortillas
6 oz. Monterey Jack cheese, grated
1 (7 oz) can green chili salsa

Preheat oven 200 degrees F.
Melt 1 T. butter in large skillet over
medium-high heat. Add 1 tortilla; fry
on each side until lightly browned, about
1 minute. Place 1 oz. cheese in center of
tortilla; top with 2 T. salsa. Fold sides of
tortilla towards center, overlapping slightly.
Continue frying until tortilla is golden brown &
cheese is melted, about 2-3 minutes. Transfer
to platter & keep warm in oven. Repeat with
remaining ingredients. Cut each tortilla into
5 pieces; serve hot.

Can be made ahead. Reheat in 375 degree oven
about 5 minutes.

(recipe: Rhonda G-Marys Recipe Exchange)

Hope you’re having a great day/night – relax a little, laugh a lot and enjoy the season!




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2 CommentsLeave a comment

  1. I am trying to get into the spirit, too. I hope you can along with me.

  2. Hey you will be great by the time those 11 days have past. The the little holiday elf will bite you any minutes now I promise!!!!!!

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