Good ‘Ole Michigan!


Yep, in THIS state the saying goes: Don’t like the weather? Stick around a few minutes and it will change! Today’s weather was SUPPOSED to be in the 40’s with rain/perhaps thunderstorms & high winds (over 30 MPH) and later possible freezing, with ice on the ground (from the rain). What DID we get? I went out shopping (knowing the weather LATER was supposed to be nasty) – the weather upon my departure from the house?  31 degrees F. – clear, so I even decided not to wear a hat (I hate hats, but here they’re necessary for most of winter). During part of my shopping it began to snow – we’re not talking REGULAR-SIZED snowflakes, these were HUGE and constantly coming down! (Where’s the RAIN?). This kept up, causing the roads to become slippery; I ended up cancelling part of my trips and instead, just stopped at Tim Horton’s for coffee, got the mail and came  home. I was glad for the stops I was able to make – the books I put on ‘hold’ at the library can wait for another day – this lady’s NOT going to become a car accident if I can help it! CRAZY weather! Now, about an hour later, it’s stopped snowing and the temps are up to 34 degrees F – the icicles on the roof are melting – go figure!


Herb-coated Oven Roasted Veggies
(makes a large batch)

1 bundle of asparagus
1 small bag of snow peas
2 medium to small yellow squash
1 zucchini
1 small bag of baby carrots
1 package of grape tomatoes (or cherry tomatoes)
1 small bag of baby red potatoes
extra virgin olive oil
2 tablespoons Rosemary (If you are using fresh-
3 tablespoons)
2 1/2 T, Basil (If you are using fresh: 1/3 cup)
McCormick’s steak seasoning’s (pepper mix-it’s

part of their Grinders series)
1 1/2 tablespoons Garlic Salt

Pre-heat  425 degrees F.
Cut squash & potatoes into chunks.  Snap asparagus at appropriate areas for them; about 1 to 1 1/2 inches from  bottom of asparagus. Cut Asparagus in half.  Not down the middle in half, but across.  We want to leave the spears intact. Mix the vegetables in one bowl.  (Unless you have a really HUGE bowl, then use 2 separate bowls.) Sprinkle about 1/4 cup extra virgin olive oil over veggies & add all seasonings on top. Mix together seasonings in separate bowl then, using wooden spoon, fold all ingredients together; make sure all ingredients are well-mixed. Place veggies in deep baking dish (or two, if needed.) Cover dish(es) with foil & bake 30 minutes. Remove foil & bake another 10-15 minutes. If you like your veggies more al dente, lesson the covered cooking time.
Makes very large batch.

(recipe: Facebook)

Triple Layer Banana Cream Pie Bars

60 vanilla wafers, finely crushed (about 1 1/2 C.)
1/2 C. chopped
1/3 C. butter or margarine, melted
3 bananas, sliced
2 (3.4 oz, ea) pkg. vanilla instant pudding mix
3 C. cold milk
2 1/2 C. Cool Whip, thawed, divided

Preheat oven 325 degrees F.
Mix wafer crumbs,nuts & butter in 9 x 13
pan; press onto bottom of dish. Bake 8 minutes;
cool 10 minutes. Top with sliced bananas. Beat
pudding mixes & milk with whisk 2 minutes; spread
2 C. pudding over bananas. Stir 1 C. Cool Whip into
remaining pudding; spread over pie. Top with
remaining Cool Whip. Refrigerate 3 hours.
Makes 16 servings.

(recipe: Kraft foods)

Tomato-Zucchini Fritatta

2 tsp. olive oil
1 medium onion, diced
1 1/2 C. (7oz) zucchini, diced into
4 large eggs
1/4 C. Asiago cheese, grated
salt & fresh ground black pepper
2 medium (about 8 oz) vine ripe tomatoes,
cored & thinly sliced, crosswise

Preheat oven 400 degrees F.
Heat oil in large skillet over medium-low
heat. Stir in onion & cook until slightly
golden, about 8-10 minutes. Add zucchini;
increase heat to medium-high. Season with
salt & pepper; cook 2-3 minutes or until
moisture dries up, stirring occasionally.
Pour eggs into skillet, making sure they cover
all the vegetables. Arrange tomatoes in over-
lapping pattern on top & season with salt &
pepper. when edges begin to set (about 2
minutes), move skillet to oven. Cook about
16-18 minutes, or until fritatta is completely
cooked. Serve warm, cut into 4 pieces.
Serves 4.


Crockpot Tortellini

1 bag of froz
en tortellini
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese

Set heat level to LOW.
Place all ingredients in crockpot, chunking
up the cream cheese. Cook 5-6 hrs.

(recipe: Facebook)

Crockpot Turkey Chili

1 1/2 lb. lean ground turkey
1 tsp. oil
1 medium onion, minced
1 red bell pepper, diced fine
1 garlic clove, minced
1 1/2 C. frozen corn kernels
1 (10 oz) can Ro*tel mild tomatoes
1 (8 oz) small can plain tomato sauce
1/4 C. chicken broth
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. kosher salt

Additional Toppings:
diced avocado
sour cream
shredded cheese
baked tortilla chips, crushed

Heat ground turkey in large skillet over
medium-high heat; season with salt &
pepper; cook until turkey browns and is
no longer pink; place in crockpot. Add oil
to skillet; saute onion, garlic & bell pepper
over medium heat 4-5 minutes. Spoon over
turkey in crockpot, then stir in corn & tomatoes,
tomato sauce, cumin, chili powder, paprika &
salt; mix well until well blended. Pour chicken
broth over all. Cover & cook on High 4 hours
or Low 6 hours. Serve with desired toppings.
Serves 5


Chicken Roll-ups


2 oz. (1/4 of 8 oz pkg) cream cheese, softened
1/4 C. finely chopped green peppers
1/2 tsp. dried oregano
1/8 tsp. garlic powder
1 C. (Kraft) Italian shredded 5-cheese blend, divided
4 small boneless, skinless chicken breasts,
1 lb, pounded to 1/4 in. thickness
1 C. spaghetti sauce

Preheat oven 400 degrees F.
Mix first 4 ingredients until blended. Add
1/2 C. shredded cheese; mix well. Shape
into 4 logs. Place 1 log on one short end of
each chicken breast; press lightly into chicken.
Roll up tightly, tucking in both ends of each
breast around filling to completely enclose
filling. Place, seam sides down, in 9 X 13
baking dish sprayed with nonstick spray;
top with spaghetti sauce; cover. Bake 30
minutes or until chicken is done (165 degrees F.)
Top chicken with remaining shredded cheese;
bake 3-5 minutes longer until cheese is melted.
Serves 4.

(recipe: Kraft foods)

Sour Cream-Banana Muffins

1/4 C. butter, softened
1 C. sugar
1 C. mashed fully ripe bananas (about 3)
1 C. sour cream
2 eggs
2 1/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. chopped walnuts

Preheat oven 350 degrees F.
Beat butter & sugar in large bowl with
mixer until well blended. Add bananas,
sour cream & eggs; mix well. Add combined
dry ingredients; mix just until moistened,
stir in nuts. Spoon into 16 paper-lined muffin
cups. Bake 22-24 minutes or until toothpick
inserted into centers comes out clean. Cool
in pan 5 minutes. Remove to wire racks; cool
slightly or to room temperature.

(recipe: Kraft foods)

3 Cheese Chicken & Noodles


3 C. chopped cooked chicken
1 1/2 C. cottage cheese
1 can cream of chicken soup
1 (8 oz) pkg. wide egg noodles,
cooked & drained
1 C. grated Monterey Jack cheese
1/2 C. chicken broth
1/2 C. diced celery
1/2 C. diced onion
1/2 C. diced green pepper
1/2 C. grated Parmesan cheese
1 (4 oz) can sliced mushrooms, drained
2 T. butter, melted
1/2 tsp. dried thyme

Combine all ingredients in crockpot; stir
to coat evenly. Cover & cook on Low
6-8 hours or High 3-4 hours. Serves 8


Snickerdoodle Bread

1 C.butter
2 C. sugar
1/2 tsp salt
2 tsp. cinnamon
3 eggs
1 tsp. vanilla
3/4 C. sour cream
2 1/2 C. flour
1 tsp. baking powder
1 pkg. Hershey cinnamon chips

3 T. sugar
3 tsp. cinnamon

Preheat oven 350 degrees F.
Cream butter, sugar, salt & cinnamon
until fluffy.. Add eggs; mix well. Add
vanilla & sour cream; mix well. Mix
flour & baking powder in separate
bowl then add to wet ingredients;
mix until combined. Add cinnamon
chips; stir into batter; set aside.
Spoon batter into 4 mini loaf pans
until about 2/3 full. Mix 3 T. sugar &
3 tsp. cinnamon in a bowl, sprinkle
over batter in each pan. Bake 35-38
minutes. Let cool before removing
from pans. Can also be made in
2 (8 x 4 inch) pans. Baking time
for larger pans: about 50 minutes.

(recipe: Peg-Marys Recipe Exchange)

That’s the weather & news from this end – hopefully YOU will have a GREAT day, GOOD weather and a little time to relax! Remember to smile a little during the day – it makes you happy and makes other’s wonder what you’re up to!



Published in: on February 20, 2014 at 1:58 pm  Comments (1)  
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One CommentLeave a comment

  1. This morning ids a repeat on changes in the weather. We need a break!!!!!!

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