Baby, it’s COLD outside!


The thermometer says 16 degrees F., but the WIND CHILL is 2 degrees F. – sure makes your face hurt just being out in it! Got back from grocery shopping and was VERY glad to come home to a nice, warm house. (Thank you, Lord, for all the many small blessings we take for granted every day – like heat, a warm house, food, clothing, etc.).  I hadn’t really counted on finding a early Easter treat, but brought home a box of 6 Apple/Cinnamon-filled Pacjki (Poonch-keys)! I thought it amusing that ALL THREE of my (living at home now) guys quickly converged on the box, asking: “Are those what I THINK they are?” Yep – super calorie-laden, but really tasty big fat FILLED doughnuts! (I had a half, gave the other to my husband – they’re good, I just can’t handle that much sugar – these were also powdered sugar covered – for extra calories?) Happy with my purchases; I went there not exactly sure what I would be buying and came home with the makings for Chicken Pot Pie (homemade – that will be tonight’s dinner), a few more beef cube steaks to go with the ones in my freezer, some really nice, fat boneless chicken breasts (love cooking those on the George Foremann) and fixings for making Beef Stew – that should hold us for about a week!

Also, with our weather lately, I heard talk while in the stores, that we’re supposed to be getting MORE SNOW; about an inch overnight then 2-3 inches tomorrow? BUT – Thursday is supposed to warm up to almost 30 degrees F.!!! YAY! It’s about time! My husband had to take a hammer to the accumulated ice ‘pack’ that was right behind my front tires – it was so mounded/packed that every time I turned a corner you could really HEAR it scraping the tires! Crazy stuff.

Middle son is working on his third Art Design project – the one they gave him 2 weeks to complete. This time I’ve decided to see just how far he can go on his own. The teacher required they have all the sketching done by tomorrow – he has half done. I helped with the technical drawing parts, but I’m leaving him to do the second design all on his own. We’ll see how this goes . . . (YES, I KNOW it’s HIS project and HIS grade, but as I’ve said before – he thought he was getting into a BEGINNING DRAWING class, not beginning DESIGN – for those wanting to go into say: architecture, fabric design/fashion, that sort of thing.)

Tomorrow is another Knit/Crochet night and so far there are 19 people signed up – WOW! Usually most of the ladies do NOT sign up ahead of time (don’t know why) and then just show up; I’m hoping there will be adequate seating for that many! We’ll see! Still working on baby hats: 20 Newborn/20 Premie done – shooting for 5 more of each before I deliver them to the hospital. I love making them (as if you didn’t figure THAT one out, right?)


Creamy Burrito Casserole

1 lb. ground beef or ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 oz) pkg. taco seasoning mix
6 large flour tortillas
1 (16 oz) can refried beans
2-3 C. shredded taco cheese or
2-3 C. shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom soup
4 oz. sour cream
hot sauce

Preheat oven 350 degrees F.
Brown meat; drain. Add taco seasoning
mix & refried beans; mix well. Mix soup
& sour cream in separate bowl. Spread
1/2 sour cream mixture in bottom of a
casserole dish. Tear up 3 tortillas & spread
over sour cream mixture. Place 1/2 of meat/
bean mixture over tortillas; add a layer of
cheese. You can add hot sauce here, if you
want. Repeat layers. Sprinkle cheese over
top & bake, uncovered, 20-30 minutes.
Serves 8-10.

(recipe: Rhonda G-Marys Recipe Exchange)

Panera’s Cream Cheese Potato Soup

4 C. chicken broth
4 C. peeled/cubed potatoes
1/4 C. minced onion
1/2 tsp. seasoning salt
1/4 tsp. white pepper
1/4 tsp. ground red pepper
1 (8 oz) pkg. cream cheese, cut into chunks

Combine broth, potatoes, onion & spices;
boil on medium heat until potatoes are
tender. Smash a few of the potatoes to
release the starch for thickening. Reduce
to low heat; add cream cheese & heat,
stirring frequently, until cheese melts.
Serves 4-6

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Salsa Chicken Thighs

1 1/2 lb. skinless chicken thigh filets
1 C. chunky salsa
adobo seasoning (or salt) to taste
1/4 tsp. garlic powder
3/4 tsp. ground cumin
salt, to taste

12 large taco shells
shredded lettuce
shredded cheese
sour cream

Season chicken with adobo seasoning; place
in crockpot, top with salsa, garlic powder &
1/2 tsp. cumin. Cover & cook on Low 4 hours.
When cooked, remove chicken; set on large
plate & shred with two forks. Pour liquid into
a bowl & reserve, then place shredded chicken
back into crockpot. Adjust salt to taste & add
remaining 1/4 tsp. cumin. Pour 3/4 C. reserved
liquid back into crockpot; cover until ready to
serve. Makes about 2 3/4 C. chicken.


Chocolate Chip Spice Muffins

2-1/2 cups flour
1/4 cup Cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup molasses
3/4 cup hot water
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 eggs
1-1/2 cups semi-sweet (or Dark) chocolate chips
powdered sugar

Preheat oven 350F.
Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. Combine flour, cocoa, baking powder,
baking soda and salt in medium bowl; set aside. Stir
together molasses, hot water, melted butter, brown
sugar, cinnamon, ginger, cloves and nutmeg in large
bowl. Add eggs, stirring until blended. Stir in dry
ingredients, stirring just until moistened. Stir in
chocolate chips. Fill each muffin cup about 2/3 full
with batter. Bake 20-25 minutes or until wooden pick
inserted in centers comes out clean. Cool in pan 10
minutes; remove to wire rack. Cool completely or
serve while slightly warm. Sprinkle with powdered sugar,
if desired. About 2 dozen muffins.

(recipe: Rhonda G-Marys Recipe Exchange)
Easy Jam-filled Cookies

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
2/3 C. granulated sugar
2 eggs, divided
1 tsp. vanilla
1/2 tsp. baking powder
1/3 C. finely chopped walnuts
3/4 C. strawberry jam*
1 tsp. powdered sugar

Preheat oven 350 degrees F.
Beat cream cheese, butter &
gran.sugar in large bowl with elec.
mixer until blended. Separate 1 egg;
reserve white for later use. Add yolk,
second whole egg and vanilla to
cream cheese mixture; mix well. Gradually
beat in combined flour & baking powder
until blended. Divide dough into 4 equal
parts. Roll each piece of dough into 12 X 1
inch long log; place, 2 inches apart, on large
baking sheet. Use the handle of a wooden
spoon or fingers to make 1/2 inch wide and
1/2 inch deep depression down the center
of each log. Beat reserved egg white with a
fork; brush over dough, then sprinkle with
nuts. Fill the depressions with jam. Bake
25-27 minutes or until edges are lightly
browned. Transfer to wire racks; cool. Sprinkle
tops with powdered sugar. Cut each log into
12 diagonal slices. Makes 48 cookies.

*or any flavor you choose

(recipe: Kraft foods)

Egg Roll in a Bowl

1 pound ground beef or pork
2 tsp sesame oil
6 cups finely sliced cabbage
1 cup finely shredded carrots
1 med onion, chopped
3 cloves garlic, minced
2 green onion stalks, finely chopped
1tsp ground ginger
1/4 cup soy sauce
S & P
1/4 tsp red pepper flake, optional

Brown ground beef & drain, add onion and sesame oil.
Cook until onions are lightly browned. In a small bowl
mix ginger, garlic and soy sauce then add to pan. Immediately
add cabbage an stir. Cook a few minutes, stirring often
so cabbage wilts evenly and doesn’t burn. Add shredded
carrots and cook another few minutes. Turn off heat, add
green onion, S & P and stir again.

(recipe: Facebook)

Creamy Bacon Roll-ups

1 (8 oz) can crescent rolls
2 (3 oz, ea) pkgs. cream cheese,
8-10 slices bacon, cooked & crumbled
2 T. minced onion
1-2 tsp. milk
grated Parmesan cheese

Preheat oven 375 degrees F.
Unroll dough & separate into 4
rectangles. Press perforations to
seal. Mix together cream cheese, bacon,
onion & milk (may need more milk so
mixture will spread easily); spread on
rectangles. Roll up, jelly-roll style,
starting at long end. Press edges to
seal. Cut each roll into 8 slices. Place
on ungreased baking sheet. Sprinkle
tops evenly with Parmesan cheese.
Bake 12-15 minutes or until brown.
Makes 32 roll-ups.

(recipe: Leslie

Tamale Casserole

1 large can tamales
1 large can chili
3 C. Cheese, shredded

Preheat oven 350 degrees F.
Remove tamales from papers & place
in a greased baking dish. Cover with
can of chili, then cover with cheese.
Bake 30 minutes or until bubbly.
Serves 6-8

Extras you can add: refried beans, a
layer of Spanish rice, top with tortilla
chips, top with salsa


Coconut Cream Cheese Sheet Cake

1 C. butter, softened (2 sticks)
6 oz. cream cheese, softened
6 eggs
2 C. sugar
1 tsp. vanilla (OR 1/2 tsp. vanilla &
1/2 tsp. coconut extract)
2 1/4 C. flour
1/4 C. coconut milk (optional)

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
3 C. confectioners sugar
1 c. grated coconut, toasted

Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick spray.
Cream together butter, cream cheese &
sugar. Beat in eggs, one at a time, then
add vanilla & mix in flour. (batter will be
thick) Spread batter into prepared pan. Bake
35-40 minutes or until a wooden toothpick
inserted into center comes out clean; let cake
cool on wire rack.
Beat together butter, cream cheese, vanilla &
sugar; mix until well blended.
Toast Coconut:
In a large skillet sprayed with nonstick spray,
add coconut and stir & toss until golden brown.
You can also place coconut on a baking sheet &
toast in oven, turning frequently to prevent
Cut cooled cake into 24 squares, then top with
frosting & toasted coconut.
NOTE: Best kept refrigerated.

(recipe: Cassie:

Here’s hoping your weather is ‘good for/to you’- stay warm (if you’re in a cold place), relax a little – maybe take a quick nap/have a little something sweet/drink a nice cup of something warm (coffee/tea/cocoa) and try to SMILE a little!



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One CommentLeave a comment

  1. Well I got two for the price of one when I visited today. It isaround 6:30 pm The wind is going crazy and the snow doesn’t know which way to fall. We don’t have to go out until the afternoon tomorrow so may be things will settle down by then.

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