They were RIGHT . . . sigh…


Yep, those pesky weather people were right – woke up to lots of snow – sigh. First thing this morning we get a phone call from my grandson, asking if we could watch him for the day, as there is no school. He’s happily playing a hockey video game right now. With the snowfall comes my phoning all our contacts for the special needs group, letting them know we’re not having Friends Group tonight. Out of around 40 numbers, only have 2 that I have to call later, as theirs went to a fax machine (it’s two group homes, so I’ll call closer to 5:30/6 p.m.). Husband went out and cleared the bottom of the driveway – he’s saying he thinks we got about 3 inches BUT it’s still snowing & blowing (12:30 p.m.) AND they’re predicting it will stop around 3 p.m. (an inch an hour, predicted) THEN the temps drop to around 3 degrees F!!! UGH! I’m just glad I don’t have anywhere to go today/tonight. Managed to get two out of the three baby hats knit yesterday. (sad downside to drinking two large vanilla milk shakes in one day? I ended up ill for a good portion of the evening, finally going to sleep around 2:30 a.m.). I love vanilla milkshakes but my body can’t handle that much fats/sweets – sigh. Hopefully I’ll be able to finish #3 on the baby hats today – we’ll see. When my grandson called this morning his dad said he wanted to come to our house to play legos, video games and board games – we’ll see what transpires as the day goes along (his Mom is supposed to be picking him up around 5:30/6 p.m.).

I was thinking, today, about the fact that yesterday I went out to the dentist’s without my hat, gloves or scarf – first time this winter; it was actually THAT warm! Like the old song goes: “What a difference a day makes”.


Triple Chocolate Pudding Cake

1 (2 layer) pkg. devil’s food cake mix
2 (3.9 oz, ea) pkgs. chocolate fudge
instant pudding mix
1/3 C. sugar
2 C. cold milk
1 1/4 C. water
3 C. miniature marshmallows
3 oz. semi-sweet chocolate

Preheat oven 350 degrees F.
Prepare cake mix accordg. to pkg.
directions; pour into greased 9 X 13
pan. Beat dry pudding mixes, sugar,
milk & water with whisk 2 minutes
then pour over cake batter. Place pan
on rimmed baking sheet & bake
55 minutes – 1 hour or until toothpick
inserted into center comes out clean.
Cool 10 minutes; heat broiler.
Top cake with marshmallows; broil
6 inches from heat, 30 seconds – 1
minute or until marshmallows are
golden brown. Melt chocolate as
directed on pkg.; drizzle over top &
cool 15 minutes before cutting.
Makes 16 servings.

NOTE: The longer the cake sets, the
thicker the fudge sauce gets. To
re-heat leftover cake, microwave each
serving on a microwaveable plate on
High 15-20 seconds or just until
warmed; serve immediately.

(recipe: Kraft foods)

Crockpot Cowboy Stew

2 lb. boneless stew beef, cut into 2 X 1
inch pieces
2 T. flour
2 T. chili powder
2 carrots, sliced
1 onion, chopped
3 stalks celery, chopped
1 C. frozen corn kernels
1 (15 oz) can kidney beans, rinsed & drained
1 (16 oz) jar chunky salsa
1 C. water
1/4 C. barbecue sauce
1 C. Cheddar cheese

Brown meat in nonstick skillet on medium
heat; drain grease & add to crockpot. Sprinkle
with flour & chili powder, stir to evenly coat
meat. Add all remaining ingredients except
cheese; stir. Cover with lid & cook on Low
6-8 hours. Top with cheese when serving.
Serves 8

(recipe: Kraft foods)

Cheesy Potato Casserole
(funeral potatoes)

1 (32 oz) pkg. frozen shredded potatoes
1 C. sour cream
2 1/2 C. shredded Cheddar cheese
4 T. melted butter, divided
2 (10 oz, ea) cans cream of chicken soup
salt & pepper
1 1/2 C. corn flakes

Preheat oven 350 degrees F.
Pour frozen potatoes into a large microwavable
mixing bowl; microwave 2-3 minutes to thaw.
Add sour cream, cheese, 2 T. melted butter, 2
cans soup, salt & pepper – mix well to combine.
Pour corn flakes into food processor (or blender),
crush into crumbs. (you can also pour them into
a large ziplock plastic bag & crush them). Pour
corn flake crumbs into small bowl; add 2 T. butter
& stir to combine. Spray 9 X 13 pan with nonstick
spray; spread potato mixture into pan. Cover with
corn flake crumbs, cover with foil & bake 45 minutes.
Serves 12-15.


Foil-Pack Chicken Fajita Dinner

1 1/2 C. instant white rice, uncooked
1 1/2 C. hot water
1 T. taco seasoning mix
4 small boneless skinless chicken breasts
1 green pepper, cut into strips
1 red pepper, cut into strips
1/2 C. thick & chunky salsa
1/2 C. Mexican-style finely shredded Taco

sour cream, for garnish

Preheat oven 400 degrees F.
Fold up all sides of each of Four large sheets
heavy-duty* aluminum foil, to form 1″ rim; spray
with nonstick spray. Combine rice, water & taco
seasoning; spoon onto foil. Top with remaining
ingredients. Bring up foil sides; fold to make 4
packets. Place in 15 X 10 X 1 inch pan. Bake
30-35 minutes or until chicken is done (165 degrees
F.) Cool 5 minutes; cut slits in foil to release steam
before opening packets. Serve with sour cream
on the side. Serves 4.

NOTE: These can be prepared ahead of time; make
packets & refrigerate until ready to bake.
*If you do not have heavy-duty foil, use a double-
layer of regular foil instead.

(recipe: Kraft foods)

Almond Poppyseed Bundt Cake

1 box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
4 eggs
1 C. water
2/3 C. vegetable oil
1/3 C. poppy seeds
1/2 tsp. almond extract

1 1/2 C. powdered sugar
1-2 T. milk
1/2 tsp. almond extract
dash salt

Preheat oven 350 degrees F.
Place cake mix, pudding mix
& eggs into large bowl. Add
water, veg. oil , poppy seeds
& almond extract. Mix with
elec mixer on Low 2 minutes.
Scrape sides of bowl & mix
an additional 3 minutes on
medium speed – batter should
be glossy. Spray Bundt pan with
nonstick spray* & lightly flour
inside of pan. Pour batter into
pan; bake 35 minutes until a
toothpick inserted into center
comes out clean. Let cool in pan
5-10 minutes then place a wire
rack OVER TOP of pan & invert
cake onto rack; allow cake to rest
on rack 10 minutes. To make glaze:
Add all glaze ingredients in medium
bowl, whisk together with a fork until
well combined. Add a bit more milk if
it’s too thick and/or more powdered
sugar if it’s too thin. Drizzle glaze over top
of warm cake. Cover leftovers with plastic
wrap. Serves 12

*Jamie recommends using a Oil/Flour
combined cooking spray


Au Gratin Beef Bake

1 lb. ground beef (or turkey)
1 large onion, chopped
2 celery ribs, chopped
1/2 C. chopped green pepper
1 (5 1/4 oz) box Au Gratin potatoes
1 (10 3/4 oz) can condensed tomato soup,
1 tsp. Worcestershire sauce
1 3/4 C. water
2/3 C. milk

Preheat oven 400 degrees F.
In large skillet cook beef (turkey), onion,
celery & green pepper until meat is no
longer pink & veggies are tender; drain.
In a greased 2 1/2 oz. baking dish, combine
beef mixture, potatoes with contents of
sauce mix, soup & Worc. sauce; stir in
water & milk. Bake, uncovered, 45-50
minutes or until potatoes are tender.
Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)

Lasagna Soup

1 lb. ground sausage or ground beef
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. brown sugar
4 C. chicken broth
2 (14.5 oz, ea) cans diced stewed tomatoes
2 (8 oz, ea) cans tomato sauce
2 tsp. Italian seasoning
1/2 tsp. salt
7 lasagna noodles, broken up in large chunks
1 C. Parmesan cheese, grated
1-2 C. mozzarella cheese, grated

In large pot cook sausage, onion, bell
pepper & garlic over medium-high heat
until sausage is browned & onions are
translucent. Add thyme, brown sugar,
stewed tomatoes, tomato sauce, Ital.
seasoning, salt & chicken broth; bring to
boil over medium-high heat. Reduce heat
& simmer about 20 minutes. Add lasagna
noodles to pot & simmer until tender (about
10 minutes.) Add Parm. cheese & stir, allowing
a few minutes for cheese to melt. Ladle soup
into serving bowls & sprinkle tops with
mozzarella cheese. Serves 8

(recipe: Paula Dean/

Cabbage-Apple Slaw

1/2 large head cabbage (or 1 1/2 bags
coleslaw mix)
2 large carrots, grated (omit if using bag mix)
1-2 apples, washed/cored/cut into chunks
1/3 C. golden raisins
1/4 C. craisins (optional)
3/4 C. mayonnaise (not light)
1/4 C. cider vinegar
2-3 T. sugar
3 tsp. celery seed

Wash & chop cabbage (if not using bag mix);
place in large bowl. Add carrots, apples,
raisins, craisins. In separate bowl, mix mayo,
vinegar & sugar until sugar dissolves.*
When dressing is mixed well, add celery seed.
Pour dressing over cabbage mixture & toss to
combine. Chill at least 1 hour.

*If you like the dressing more tart, add vinegar,
one tablespoon at a time; if you like it sweet, add
more sugar.


7 Layer Bars

1/4 C. butter, melted
1/2 C. graham cracker crumbs
1/2 C. chocolate chips
1/2 C. butterscotch chips
1/2 C. coconut
1/2 C. pecan pieces
1/2 C. sweetened condensed milk

Layer ingredients in order, in baking pan/
bread loaf pan that fits inside your crockpot.
DO NOT STIR. Place baking pan in crockpot –
IF your dish touches the bottom of the
crockpot, form an aluminum foil ring under it,
or place a trivet to keep it from touching the
bottom. Cook, on High, 2-3 hours making sure
to check at 2 hours so they don’t burn. Let
rest 5 minutes before unmolding.

(recipe: Tammilee-Crockpot Ladies)

Puffy Taco Casserole

1 1l2 lb. ground beef
1 (10.75 oz) can tomato soup
2 T. taco seasoning (or a 1 oz. pkg)
3/4 C. water
1 (16.3 oz) pkg. (Pillsbury) Homestyle
Grand buttermilk biscuits
2 C. Mexican-blend cheese, grated

sour cream
shredded lettuce
chopped tomatoes
chopped green onion
sliced olives

Preheat oven 375 degrees F.
In hot skillet place ground been; cook
over medium-high heat, stirring
frequently until browned; drain fat.
Add soup, water, taco seasoning; stir &
simmer 3-4 minutes. Open biscuits & cut
each biscuit into 8-9 pieces; drop the
pieces into the taco meat & gently stir
so all dough is covered with some of the
meat. Spray a 9 X 13 pan with nonstick
spray; spread meat mixture into pan &
bake 20 minutes until meat mixture is
bubbly & biscuits are golden brown. Cover
with shredded cheese, return to oven &
bake 8 minutes more until cheese is
Remove pan from oven & let
cool 5 minutes, then cut into slices.
Serve with toppings on the side. Serves 6-7


Lemon Coffee Cake

Streussel Topping:

1 3/4 C. flour
3/4 C. light brown sugar
1 tsp. salt
1 1/2 sticks (3/4 C.) cold unsalted butter,


2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 stick (1/2 C.) unsalted butter,
room temp.
1 C. sugar
3-4 T. lemon zest
2 large eggs
1 tsp. vanilla
1/2 tsp. lemon juice
1 C. sour cream


3-4 T. lemon juice
1 C. (or more) confectioners sugar

Preheat oven 350 degrees F.
Butter a 9 inch angel food cake pan.
Prepare streusel. Mix together flour,
brown sugar & salt. Cut in butter until
small to medium clumps form; cover &
refrigerate. Prepare cake mix; sift together
flour, baking powder, baking soda & salt in
a bowl. In a separate bowl, beat together
butter, sugar & lemon zest. Then beat in
eggs one at a time. Add vanilla & lemon
juice until all ingredients are combined.
Alternating with the sour cream, add flour
mixture to batter. Once combined, spoon
batter into greased pan. Sprinkle chilled
streusel topping evenly over batter &
place in oven. Bake 55 minutes or until
golden & a wooden toothpick inserted in
near center comes out clean. Let cool on
wire rack 15 minutes. Run a knife along edges
to remove sides of pan. Let cake cool another
15 minutes before running a knife & spatula
underneath and around center tube to remove
cake completely from pan. Let cake cool on
wire rack. When completely cooled, mix together
lemon juice & confectioners sugar. Depending
on consistency you want, you may want to add
a little more confectioners sugar for a thicker
topping or a little less.

(recipe:: Peg – Marys Recipe Exchange)

Hope you don’t get a huge amount of snow (if you’re in a cold area). Rest, relax, read – the 3 R’s – oh, and Remember to do something nice for yourself (or someone else) today – it makes you feel better and blesses someone else!




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