Views from my windows


As you can see – we got more of the ‘S’ word overnight


Not as much as the last time, I’d guess about four inches; the sun is just coming up and the sky is a beautiful robin’s egg blue!

Right now (at 9 a.m.) it’s 26 degrees out there and there are ‘hintings’ we might be getting more snow – oh, yipee . . . sigh. Unlike our last HUGE snowfall, this time we haven’t been to the grocery store in probably a week. We’re not suffering, but could use the items on the grocery list – we’ll see how this goes today. (I’m not one for venturing out). Youngest son got home around 10:30 p.m. last night and said the roads were awful: slushy/icy/sloppy and our turn lane (in front of our house) was the WORST! Sure hope that changes once the snow plows & salt trucks get a chance to work on it. Ah, the fun of living in a cold state, right?


Cheese Danish

2 cans refrigerated crescent rolls
2 (8 oz, ea) pkgs. cream cheese, softened

1 c. sugar
1  tsp. vanilla
1 egg
1 egg white

Preheat oven 350 degrees F.
Grease a 9 X 13 baking pan; lay one
pkg. crescent rolls in pan (unrolled);
pinch openings together. Beat cream
cheese, sugar, vanilla & egg together
until smooth. Spread mixture over
crescent rolls evenly then lay second
layer of rolls on top (spread out). Brush
rolls with egg white. Bake 35-45 minutes
until top is golden brown. Top with glaze
after cooking 20 minutes.

1/2 C. powdered sugar
2 T. milk
1/2 tsp. vanilla

Combine glaze ingredients; mix
until smooth then drizzle over baked

(recipe: Facebook)

Chicken & Roasted Red Potatoes

1/4 C. ranch dressing
6 large bone-in chicken thighs,
skin & any fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5) cut
into 1 inch cubes
1 onion, cut into 1/2 inch chunks
1 C. shredded Cheddar cheese
2 T. chopped fresh parsley

Place chicken in shallow dish; pour
dressing over chicken & refrigerate 30
minutes to marinade.
Preheat oven 400 degrees F.
Cook bacon in large skillet on medium
heat until crisp. Remove bacon from
skillet, reserving 1 T. drippings; drain
bacon on paper towels. Add potatoes &
onions to reserved drippings in skillet;
cook 5 minutes, stirring occasionally;
remove from heat. Crumble bacon & add
to potato mixture; mix lightly. Spoon into
9 X 13 baking dish. Remove chicken from
marinade; discard marinade. Place chicken
in pan over potato mixture. Bake 55 minutes
to 1 hour, or until potatoes are tender &
chicken is tender (165 degrees F). Top with
cheese & parsley. Serves 6

(recipe: Kraft foods)

Tuscan Turkey Meatballs

2 T. milk
1 slice white bread, torn into pieces
1 1/2 lb. ground turkey
1 egg
1/2 C. grated Parmesan cheese
1 tsp. Italian seasoning

Preheat oven 350 degrees F.
Add milk to bread in medium bowl; let
stand 3 minutes. Add remaining
ingredients; mix well. Shape into 8
(2 inch) meatballs; place in 9 X 13 pan
sprayed with nonstick spray. Bake 20
minutes or until done (165 degrees F.)

(recipe: Kraft foods)

Crockpot Chicken Noodle Soup

2 lb. cut up chicken, skinless/boneless,
cut into 2″ pieces
6 C. chicken broth
1/2 tsp. crushed red pepper flakes
1 C. sliced celery
4 carrots, sliced
1 small onion, diced
2 cloves garlic, minced
1/4 C. fresh, chopped Italian parsley
1/2 tsp. black pepper
kosher or sea salt, to taste
8 oz. spaghetti, broken into small

Place all ingredients except noodles, into crockpot.
Cook 6-8 hours on Low or until carrots are tender.
The last hour of cooking time, add broken pasta.
Continue cooking 1 hour or until pasta is al dente,
or to desired doneness. Serves 6

(recipe: Peg-Marys Recipe Exchange)

Crockpot Hot Fudge Sundae Cake

1 C. flour
1/2 C. granulated sugar
2 T. baking unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 T. vegetable oil
1 tsp. vanilla
1/2 C. chopped nuts
3/4 C. packed brown sugar
1/4 C. baking chocoa
1 1/2 C. hot water

Spray inside of crockpot with non-
stick cooking spray. Mix flour, sugar,
2 T. cocoa, baking powder & salt in
medium bowl. Stir in milk, oil & vanilla
until smooth; stir in nuts. Spread batter
evenly in crockpot. Mix brown sugar &
1/4 C. cocoa in small bowl; stir in hot
water until smooth. Pour evenly over
batter in crockpot. Cover & cook on
High heat 2 hrs to 2 1/2 hours or until
toothpick inserted into center comes out
clean. Turn off crockpot. Let cake stand
uncovered 30-40 minutes to cool slightly
before serving. Spoon warm cake into dessert
dishes; spoon sauce over top. Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)

Chicken Garlic Bites

2 boneless skinless chicken breasts, cut into
bite-sized pieces
1/2 C. olive oil
4 cloves garlic, minced
1/4 tsp. black pepper
1/2 C. breadcrumbs
1/4 tsp. cayenne pepper

Preheat oven 475 degrees F.
Place chicken in shallow dish. In small
bowl, mix olive oil, garlic & black pepper;
pour over chicken. Cover & marinate 30
minutes then drain. Mix bread crumbs &
cayenne; coat chicken. Arrange chicken in
single layer on cookie sheet. Bake 10
minutes or until brown.

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot “Baked” Potatoes

4 medium russet potatoes
aluminum foil
Baked potato toppings: sour
cream, fresh chopped chives, bacon
bits, steamed broccoli, shredded cheese,

Wash & scrub potatoes until clean; dry
thoroughly. Prick potatoes with a fork
& wrap in aluminum foil. Place potatoes
in crockpot & cook on Low 8 hours or on
High 4 hours. Serves 4


Pumpkin Bread Pudding

4 C. white bread cut into cubes
4 eggs
3 egg yolks
1 1/2 C. milk
1 1/2 C. heavy cream
3/4 C. canned pumpkin puree
1 C. granulated sugar
1/4 tsp. salt
1 T. rum or brandy
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ground cloves
2 T. butter, cold, cut into pieces

Preheat oven 350 degrees F.
Grease a 9 X 13 baking pan. Dry bread
crumbs on cookie sheet in oven 10-15
minutes. Place bread crumbs in pan. In
large mixing bowl, whisk together all
pudding ingredients except butter. Pour
mixture over bread crumbs. let sit 10
minutes until bread is fully soaked. Dab
butter over top. Bake 40-50 minutes.
Pudding should be set in center but
not dry.

(recipe: Domino Foods, Inc.)

Amy’s Garlic Egg Chicken
(overnight recipe)

1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 T. butter
1 C. dry bread crums
1 C. grated Parmesan cheese
1 T. dried parsley
1 T. garlic powder
1/2 tsp. salt
1 T. ground black pepper

Beat egg yolk with garlic in bowl, place
chicken in egg mixture; turn to coat. Cover
dish & refrigerate at least 4 hours, or overnight,
if possible.
Preheat oven 400 degrees F.
Melt butter & pour into bottom of 9 X 13 baking
dish. Mix together bread crumbs, Parmesan cheese,
parsley, garlic powder, salt & pepper. Dip marinated
chicken in crumb mixture; place coated chicken in
prepared dish; pour remaining egg mixture over.
Bake 15-20 minutes on each side, or until chicken
is no longer pink & juices run clear. Serves 4


Old Fashioned Lemon Pound Cake

1 C. unsalted butter, room temp.
1 2/3 C. sugar
2 tsp. finely grated lemon zest
1 T. fresh-squeezed lemon juice
1 T. vanilla
5 eggs
2 C. flour + 1/4 tsp. salt, sifted together

Grease & flour one Bundt cake pan
Preheat oven 325 degrees F.
In a large mixing bowl, beat butter &
sugar with elec. mixer until mixture is
pale & creamy, about 5 minutes. Beat
in lemon zest, lemon juice & vanilla. Add
eggs, 1 at a time, beating until just
combined after each addition. Fold in
flour & salt mixture in 2 batches,
mixing after each addition until well
combined. Be careful not to over mix.
Spoon batter into Bundt pan. Bake
45-55 minutes, or until toothpick
inserted into cake comes out clean.
Cove pan loosely with aluminum
foil if crust browns too quickly.
Remove cake from oven; cool on a
wire rack 10 minutes. Remove cake
from pan and place on
wire rack to cool completely.
Makes 1 cake.

(recipe: Peg-Marys Recipe Exchange)


Still (of course) working on knit baby hats; with the next delivery (of the ones I’m working on now) that should put the total count over 200. I’m not one for keeping tabs but I know other people keep asking how many I’ve made, so now I do keep a running count. I’m just grateful that I can use my limited skills to benefit others AND be able to use up little bits of yarn that most people would throw away – to me, it’s a Win/Win situation. I can remember, as a child, I wanted to be able to MAKE something that others would want to use/buy – my best friend & I spent hours sitting on my front porch ‘attempting’ to sew doll clothes – that was a laughable effort, to say the least. My ‘sewing skills’ are very pitiful, but I definitely had the heart for it! (She was always the entrepreneur – attempting to come up with all sorts of ‘businesses’ to make money: lemonade stand, craft stand, ‘putting on a play’/singing & dancing (or trying to wrangle ME into playing piano for audiences!) – it was a goofy childhood scheme, but it kept us busy and out of trouble on hot summer days (and, it makes for good memories all these years later.) I miss my friend – she was ‘larger than life’, always full of ideas/schemes/goals for the future; we were Best Friends from the time her family moved in next to mine – I was 5, she was 4. We had a good 50+ years; may she rest in peace.

Sorry, guess I got off on ‘memory lane’ for a bit there; enjoy your day. Make sure you keep in touch with those you love and let them know they mean something to you – drop them a card, give them a call or text message – maybe send them an unexpected gift (it doesn’t have to be big or expensive). It’s those little ‘keep in touch’ things that keep a friendship going. Friends are a gift from God – treasure them.




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One CommentLeave a comment

  1. Your yard looks like our yard. Do you have ice under thst snow? We do! Wow 200 baby hats –that is a lot of happy, warm heads my friend!!!!

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