I knew our weather was supposed to be colder this week, but I really wasn’t ready to wake up to -9 F. Wednesday was my special needs group and it was a lovely 11 degrees at that time; yesterday I went to the grocery store and it was 9 degrees F . . . but -9? Now THAT’S cold! Normally when we get close to zero it doesn’t feel really cold, but the wind chill this winter is really bad – the minute you step outside it SLAPS you in the face and you find yourself RUNNING to your car! I sang to myself halfway to my spec’l needs group (it’s about a 25 minute drive), just waiting for the car to heat up: (to the tune of ‘Singing in the Rain’) I’m freezing in my car, I’m not going far, it’s cold in the car but I’m not going far . . . you get the idea. Today is ‘get grandson’ day, so that means I will HAVE to go out later (around 3:30 p.m.) – I’ll try to remember to dress warm! (I actually wore sweat pants & a heavy sweatshirt yesterday to go grocery shopping – yes, I probably looked like a WalMart shopper! HA!)
One of my friends at church asked me if I was still doing the baby hat thing; she wants to contribute to the donation, so I’m moving the delivery up a week for her. That also gives me more time to make a few more – looks like they’re getting more than 25 per department – that’s fine, they can always use them.
Caramel Apple Dump Cake
2 cans apple pie filling (or other flavor)
1 box yellow cake mix
2 sticks butter, melted (1 C.)
1/2 C. caramel sauce (ice cream sauce)
1/2 tsp. cinnamon
1/2 C. chopped pecans or walnuts
whipped cream for garnish
Preheat oven 350 degrees F.
In greased 9 X 13 baking dish, mix
pie filling & caramel sauce and 1/2
tsp. cinnamon; spread in bottom of pan.
Pour dry cake mix over; spread evenly. Top
with melted butter & nuts. Bake 45-50
minutes or until top is golden brown &
filling is bubbly around edges. Serve
with ice cream or whipped cream.
(recipe: Facebook/Judy Conaway Dent)
NO DOUGH PIZZA
1 (8 oz) pkg. cream cheese, room temperature
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings – pepperoni, ham, sausage, mushrooms,
Preheat oven to 350.
Lightly spay 9×13 baking dish with cooking spray.
With a handheld mixer, mix cream cheese, eggs,
pepper, garlic powder and Parmesan cheese until
combined. Spread into baking dish. Bake for 12-15
minutes, our until golden brown. Allow crust to
cool for 10 minutes.Spread pizza sauce on crust.
Top with cheese and toppings. Sprinkle pizza with
garlic powder. Bake 8-10 minutes, until cheese is melted.
Oriental Ramen Broccoli Cole Slaw
2 (3 oz) pkg beef-flavor ramen noodles
2 (8 1/2 oz) pkg broccoli coleslaw mix
1 C. toasted slivered almonds
1 C. sunflower seed
1/2 bunch green onion, chopped
1/2 C. sugar
3/4 C. oil
1/3 C. white vinegar
Before opening noodles, crush into 1 inch pieces.
Open packages; set aside flavor packets.Place
noodles in bottom of large serving bowl. Top noodles
with broccoli slaw, then sprinkle with almonds and
sunflower kernels, and green onions.In a separate
bowl combine sugar, oil, vinegar, and flavor packets
from noodles. Pour over slaw, cover and chill
up to 24 hours. Toss before serving.
John Wayne Layered Casserole
2 lb. ground beef
1 (1.25 oz) pkt. taco seasoning
1/2 C. sour cream
1/2 C. mayonnaise
8 oz. shredded Cheddar cheese, divided
1 medium yellow onion, chopped
2 C. Bisquick
1 C. water
2 tomatoes, sliced
1 green pepper, chopped
1 (4 oz) can sliced jalapeno peppers
Preheat oven 325 degrees F.
Brown ground beef, water & taco seasoning,
accordg to Taco seasong instructions; set aside.
In separate bowl, combine sour cream, mayonnaise,
4 oz Cheddar cheese & half the onions; set aside. Stir
Bisquick & 1 C. water together to form soft dough.
Pat dough on bottom and 1/2 inch up sides of a
greased 9 X 13 baking dish. Saute remaining onions
& peppers until slightly tender. On top of Bisquick
dough, evenly distribute ingredients in the following
order: ground beef, tomato slices, green peppers,
onions, jalapeno peppers, sour cream mixture –
end with remaining shredded cheese. Bake 30-40
minutes or until edges of dough are lightly browned.
Roasted Ranch Cauliflower
1/2 head cauliflower
salt & pepper
1/2 small pkt. Hidden Vally Ranch
Preheat oven 400 degrees F.
In large bowl toss cauliflower florets
in salt & pepper, about 1/4 C. olive
oil, lemon juice & 1/2 small pkt. of
ranch dressing. Spread florets evenly
on cookie sheet; bake about 30
minutes. Flip occasionally to brown
Quick Mexican Dip
1 (8 oz) pkg. cream cheese
1/4 C. thick & chunky salsa
1/4 C. shredded Cheddar cheese
2 T. sliced black olives
1 T. chopped fresh cilantro
Corn chips or crackers for serving
Place unwrapped block of cream
cheese on microwaveable plate; top
with salsa, cheese & olives. Microwave
on High 45 seconds – 1 minute or until
cheese is melted. Sprinkle with cilantro
just before serving. Makes 12 (2 T. servings)
You can also add 1/2 c. refried beans evenly
over cream cheese before topping with rest
of ingredients – then microwave.
(recipe: Kraft foods)
Crockpot 7-Can Soup
1 lb. ground beef
3 cans minestrone soup
2 cans ranch-style beans
1 can whole kernel corn
1 can crushed tomatoes
Brown ground beef; drain grease. Add
all ingredients to crockpot. Cook on Low
4-5 hours. Serve over rice & top with
(recipe: Crockpot Ladies)
3 C. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 C. sugar
1 C. vegetable oil
2 tsp. vanilla
1 (20 oz) can crushed pineapple, with
1 1/2 C. finely chopped pecans or walnuts,
1 C. flaked coconut (optional)
Cream Cheese Frosting (see below)
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt &
cinnamon; set aside. Combine sugar, eggs,
oil & vanilla; mix on medium-low speed
with elec. mixer until creamy. Slowly mix in
flour mixture until just combined. Add
pineapple (undrained), 1 C. chopped nuts &
coconut; continue mixing on medium-low
speed until all ingredients are thoroughly
combined, about 1 minute. Spray 9 X 13
pan with nonstick spray. Pour cake batter into
pan & bake 45-50 minutes or until cake is
set in center & toothpick inserted into center
comes out clean. Cool cake completely in pan
then frost. Sprinkle remaining nuts on top of
Cream Cheese Frosting
1 (8 oz) pkg. cream cheese, room temp.
1/2 C. (1 stick) butter, room temp
1 tsp. vanilla
2 C. powdered sugar, sifted
Whip cream cheese, butter & vanilla with
elec mixter until fluffy (about 2 minutes).
Beat in powdered sugar (add more if
necessary to reach desired consistency.)
Makes enough to top one 9 X 13 cake –
double recipe if using a layered cake.
With our lovely weather came another cold – I’m totally stuffed up and sounding like a bass singer! (that won’t be too good come Sunday when I’m supposed to be singing soprano!) Oh well – such is life, eh? Dinner last night was BBQ’d pork chops, alfredo noodles & tossed salad; tonight (in honor of my grandson) it’s homemade pizza – at least I know he LIKES that! While at the grocery store yesterday I noticed more Paczis! (Polish doughnuts!) Of course, I couldn’t resist and brought home 6 cinnamon/apple filled – they even had (totally NON traditional flavor) Butter Cream filled (let’s just say I was SORELY TESTED on that one – really, REALLY wanted to buy them, but resisted, knowing my husband would have a FIT! “That’s not a TRADITIONAL Paczi filling flavor!) Usually, Paczi’s are filled with Lemon, Prune, Strawberry, Apple, Blueberry, Apricot. Since my husband’s Mom was Polish, I was introduced to all their many tasty flavors.
noun, plural pacz-ki
A Traditional Polish doughnut, filled with jam or another sweet
filling and covered with powdered sugar or icing.
Well, friends – not much else new to talk about today, so I’m going to close and go back to knitting; at least I can RELAX while doing that and not feel too totally exhausted doing it!
Enjoy your day!