Sunday Evening


Here it is, mid-December and as true to form, we now have lots of SNOW! Spent most of Saturday looking out the window and wondering if we were going to have the choir rehersal at 6 p.m. Around 5 p.m. I asked my husband what he thought – he decided it was OK to go IF he drove me in his Jeep (fine with me!). It was slow-going, but we made it there (glad I didn’t cancel, there were only 2 people missing!) and back home safely. Not sure exactly how much snow we got (it continued to lightly snow while we were at church today), but I’d give a guess of about 7-8 inches, total. It’s now 22 degrees F. and reading the weather report, 50% chance of more snow – yipee.

We did perform the contata this morning and all went very well – the narrators, the people doing the deaf signing, sound people, pianist, choir director & choir – it all came out very nicely. Glad we’re done now – I’m opting to stay home tonight – just didn’t want to battle the snow in the dark. (Yes, I’m a chicken – not counting our church is about 25 minutes away and in a little more rural setting – translate that to: their roads are a bit more dicey/icy). Rested a bit after getting home, cleared the dishwasher of clean dishes, washed pots & pans in the sink and experimented with (what sounded like) a very simple Banana Bread recipe. I haven’t tried it yet, but it made a very BIG loaf and it smells great! Dinner tonight is “Potatoes Brian” – my recipe. Basically it’s frozen hash brown potatoes, browned hamburger with diced red & green bell pepper, chopped onion, salt & pepper, Worcestershire sauce, garlic powder. Brown meat; drain. Add bell peppers & onions & cook until translucent. Remove from pan and cook/brown hash browns in butter/margarine/cooking oil until cooked & somewhat brown on the bottom. Add meat/vegs back to pan, stir up. Add seasonings then sprinkle a large bag of shredded Cheddar cheese on top & broil until cheese is bubbly. The guys really like it, so it’s like a ‘staple’ here. Here’s the recipe for the Banana Bread:

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 – I had to bake

at about 1 hr 15 minutes using a large pan).

*3-4 depending on size of bananas: 3 if they’re big,4 if they’re smaller)

(recipe: Peg-Marys Recipe Exchange)


Orange-glazed Carrots

3 C. thinly sliced carrots
3 T. butter or margarine
2 C. water
3 T. orange marmalade
1/4 tsp. salt
2 T. chopped pecans

Combine carrots, water & salt in
crockpot. Cover & cook on High
2-3 hours or until carrots are done.
Drain well; stir in remaining
ingredients. Cover & cook on High
20-30 minutes. Makes 5-6 servings.

(recipe: Rhonda G-Marys Recipe
Chocolate Snowball Cookies

2 C. flour
1/2 tsp. salt
3/4 C. butter, softened
1/2 C. sugar
2 tsp. vanilla
1 egg
1 1/2 C. semi-sweet chocolate chips
1 1/2 C. confectioners sugar

Preheat oven 350 degrees F.

Sift flour & salt together; set aside. Blend
butter, sugar & vanilla; beat in egg. Stir in
flour mixture & chocolate chips. Shape into
1″ balls; bake on ungreased cookie sheet
15-20 minutes. Cool slightly, then roll in
confectioners sugar. Makes about 3 dozen


Crockpot Stuffed Peppers

4 green or red peppers
1/2 lb. ground pork
3/4 c. water, divided
1/2 C. barbecue sauce, divided
1 C. instant white rice, uncooked
1 C. frozen peas
1/4 lb. (4 oz) Velveeta cheese,
cut into 1/2 in/ cubes

Cut tops off peppers; chop tops,
then refrigerate for another use. Remove
seeds from peppers; discard. Set pepper
shells aside. Combine meat, 1/4 C. water &
1/4 c. barbecue sauce, rice & peas; spoon
into pepper shells & top with Velveeta
chunks. Mix remaining water & barbecue
sauce in crockpot. Stand peppers in
crockpot; cover with lid. Cook 5-7 hours
on Low, or 2 1/2 0 3 1/2 hours on High.
Serves 4

(recipe: Kraft foods)
Spicy Rapid-Roast Chicken

1 (3 lb) whole chicken
1 T. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. paprika
1/8 tsp. cayenne pepper

Preheat oven 450 degrees F.
Rinse chicken thoroughly inside & out
under cold running water; remove all fat.
Pat dry with paper towels. Place chicken in
small baking pan & rub outsides with olive
oil. Mix salt, pepper, oregano, basil, paprika
& cayenne pepper together; sprinkle over
chicken. Roast chicken in preheated oven
20 minutes. Lower oven temperature to 400
degrees F.; continue roasting 40 minutes to a
minimum internal temperature of 180 degrees F
Let cool 10-15 minutes; serve. Serves 8

(recipe: Pilgrims Pride)

Million Dollar Casserole
(overnight recipe)

Cook l lb. elbow macaroni
Lay half in a 9×13 baking dish.

1/4 c. sour cream
8oz. cottage cheese
4 oz. cream cheese
1/3 C. chopped onion
1/2 C. Parmesan cheese
1 t. garlic salt
1 t. pepper

1 (28 oz) jar spaghetti sauce
sliced mushrooms/chopped green
pepper – any veggies you chose
1 C. shredded Cheddar cheese
Mix together sour cream, cottage cheese,
cream cheese, onion, Parm. cheese, garlic
salt & pepper in large bowl. Pour

evenly over macaroni. Layer on the rest of the
pasta. Pour spaghetti sauce on top.
Sprinkle on any other veggies; top with cheese.
Refrigerate overnight.
Preheat oven 350 degrees F.
(recipe: Facebook)

Parmesan Meatloaf

2 lb. ground beef
1/2 C. Parmesan cheese
1/4 C. Dijon mustard
1/2 C. ketchup
2 T. marjoram
1 T. dried basil
1 T. dried parsley
1 T. oregano
1 t. thyme
1 tsp. salt
2 tsp. pepper
4 cloves garlic, chopped
1/4 C. green bell pepper, chopped
1 small onion, very finely chopped
1 T. olive oil
1 large egg, beaten
1/2 C. spaghetti sauce
1/2 C. mozzarella cheese

Preheat oven 375 degrees F.
In large bowl, combine ground beef,
Parmesan cheese, seasonings,
mustard & ketchup
, egg; mix well. Place
into sprayed loaf pan. Top with spaghetti
sauce & mozzarella cheese. Place on bottom
rack of oven; bake 45 minutes to 1 hour.
Remove from oven, let rest 5-10 minutes
before slicing/serving.

(recipe: Facebook)

Bacon Cheese Potatoes
(crockpot OR oven)

1/4 lb. bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 lb. Cheddar cheese, thinly sliced
salt & pepper
green onions, chopped (optional)

Line crockpot with foil, leaving enough to
cover potatoes when finished. Layer half
each: bacon, onions, potatoes & cheese;
season to taste & dot with butter. Repeat
layers, dot with butter & cover with
remaining foil. Cover crockpot lid, cook
on Low 10-12 hours.

Oven method:
Preheat oven 400 degrees F.
Layer all ingredients as listed above, in 9 X 13
baking pan. Bake 1 hour.

(recipe: Facebook)

White Chocolate Peanut Butter Krispies

2 C. Rice Krispies cereal
2 C. dry roasted peanuts
2 C. miniature marshmallows
1 C. peanut butter
2 lb. white chocolate chips
(2 12-oz packages plus 1 1/3 cup)

In a large bowl, combine cereal, peanuts
and marshmallows. In a microwave-safe
bowl, melt chocolate and peanut butter
on High for 1 minute and then in 30 second
intervals until fully melted. Stir chocolate
into cereal mixture. Mixture will be slightly
runny. Drop by tablespoons onto waxed paper.
Let set until firm, 2 hours. Store in an airtight

(recipe: Facebook)

Cool Whip Cookies

1 box cake mix – any flavor
1 (8 oz) tub Cool Whip, thawed
1 egg
(powdered sugar – coating)

Preheat oven 350 degrees F.
Mix ingredients (except powdered sugar)
& drop by spoonfuls into powdered sugar
to coat. Bake 12 minutes; cool before removing
from cookie sheet.

(recipe: Facebook)


1 (21oz) can apple (or fruit of your choice) pie filling
1 box of angel food cake mix*…..that’s it!

Preheat oven 350 degrees F.
NOTE: you MUST use the ONE-STEP* (the kind that only
requires water) cake mix for this to work….but DO NOT
add the water! Mix the 2 ingredients together (the dry
packet of cake mix and the undrained can of fruit/filling)
pour in a greased 9×13 pan. Bake 20 minutes

1/4 cup butter
1 1/4 cups packed brown sugar
16 large marshmallows
2 tablespoons light corn syrup
1 dash salt
1 cup evaporated milk
1/2 cup chopped pecans, toasted
1 teaspoon vanilla extract

Melt butter in a saucepan over low heat. Stir in brown
sugar, marshmallows, corn syrup and salt. Bring to a
boil over low heat, stirring constantly. Boil for 1 minute.
Remove from the heat, and cool for 5 minutes. Stir in
evaporated milk, pecans and vanilla; mix well.

(recipe: Facebook)
I was searching my lists but didn’t have any appetizers stashed away – will have to look further, since now it’s the holidays and with company dropping by, it’s always nice to have something tasty & quick to fix, right?

Hope you have a great day/night! Relax a bit, smile a bit and remember to treat yourself with the respect you always give to others! You’re IMPORTANT, too!



PS: Almost forgot to mention: you know me and my ‘last minute’ crazy ideas – well I got to thinking about just how nice/helpful/etc. the manager of our local Panera is; she’s the one who always treats my Knit/Crochet group like we’re royalty – bringing us ‘treats’ sometimes, etc. Last year I knit her a very quick scarf – I just thought, what if I did a quick-knit pair of finergerless gloves? They’re very popular and I just found a neat pattern on Ravelry for some that have cables on the tops! We’ll see how this goes . . .


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