Yesterday’s ‘Wee Little Storm’




As you can see – we got a LOT of snow! Just as an example – the driveway, my car, the yard (my little snowman Welcome sign) – all were totally CLEAR of any snow the day before! It pretty much looks about the same, today, as in these pictures. We did cancel my special needs group, grandson & I kept busy throughout the day and he went home around 5. Last night’s “LOW” temperature was -3 F. – right now, at 7:43 p.m. Thursday, it’s sitting at 22 with a low predicted, of 18. It’s supposed to be getting warmer farther towards Sunday and on into next week – YAY! We need to see some GREEN GRASS! (I’ll even take old, yucky brown leaves & mud color – almost).

Today is oldest son’s 31st birthday, and he’s working, as usual (he’s a chef). I baked him a batch of dark chocolate brownies – IF he stops by later or tomorrow (otherwise – they’re ‘fair game’ for the house!).

I plan on taking a photo or two of the completed 80 baby hats and the diagonal crocheted baby blanket. Now, I’m off on another ‘baby blanket’ tangent: this time it’s a pattern I did twice last year but this time it’s using much brighter yarn for the accent. Not exactly sure I like it, but I’m sure others will (that’s usually the way it goes: it take something to knit group that I’m not exactly ‘fond’ of and other knitters/crocheters Oooo & Ahhh over it. Wonder if that means my sense of ‘knit yarn style’ is off? Oh well . . .


No Bake Chocolate Eclair Dessert


2 (3.5 oz.) boxes vanilla instant pudding
3 C. milk
1 (12 oz.) container Cool Whip
Graham crackers

1/3 c. cocoa
1 C. sugar
1/4 C. milk
1 stick (1/2 C.) butter (or margarine)
1 tsp. vanilla

Mix pudding & Cool Whip together. Place
graham crackers in bottom of a 9 x 13
pan; spread a layer of Cool Whip mixture
then graham crackers; repeat. In a medium
saucepan, boil together cocoa, sugar & milk.
Stir in butter & vanilla; mix well then pour
over top of last graham cracker layer.
Refrigerate overnight.

(recipe: Facebook)

Turkey Club Casserole

1 (13.25 oz) box penne pasta
8 oz. turkey breast meat (can use
leftover turkey breast)
7 oz. diced tomatoes or can of
basil/garlic/oregano canned tomatoes
1/2 C. bacon, cooked & crumbled
4 oz. shredded Cheddar cheese
2 (10 3/4 oz, ea) cans Cheddar cheese soup,
1 tsp. onion powder
1 tsp. garlic powder
salt & pepper, to taste

Preheat oven 350 degrees F.
Boil pasta accordg. to pkg. directions;
drain & return to pot. Mix in undiluted
soup; stir well. Mix in shredded cheese,
bacon, onion & garlic powders; stir well
Add canned tomatoes & turkey, stir well.
Spray 9 X 13 pan with nonstick spray &
place mixture into prepared pan. Bake
30 minutes.


No-Bother Mini Florentine Cups

1 (10 oz) pkg. frozen chopped spinach, cooked &
drained well
1/2 c. grated mozzarella cheese
1/3 C. cream cheese spread
1 T. grated Parmesan cheese
1 T. finely chopped onon
1/2 tsp. garlic powder
24 slices deli-style shaved turkey breast

Preheat oven 350 degrees F.
Combine all ingredients except turkey. Spray
each of 24 mini muffin cups with nonstick
spray. Place 1 slice turkey into each cup; fill
each cup with 1 1/2 tsp. spinach mixture. Bake
15 minutes or until heated through. Serve
warm. Makes 24


Yankee Bean Pot

1 lb. dried navy or Great Northern beans
1 tsp. cooking oil
2 medium onions, chopped
4 oz. Canadian-style bacon, diced (3/4 C.)
6 cloves garlic, minced
1 tsp. dried thyme
pinch crushed red pepper
1/4 C. maple syrup or molasses
1/4 C. ketchup
2 T. Worcestershire sauce
1 T. dry mustard
1/2 lb. smoked ham hock, pork neck
bones or turkey wings (optional)
3 C. boiling water
2 bay leaves
1-2 T. cider vinegar
hot sauce (Tabasco) to taste
1/4 tsp. salt
freshly ground black pepper

Place beans in large bowl & cover with cold
water. Let soak at least 8 hours or overnight.
(Alternative: place beans & 2 Qts. water in large
pot; bring to boil, boil 2 minutes. Remove from
heat, let stand 1 hour).
Drain & rinse beans; place in crockpot. Heat oil
in large nonstick skillet over medium-high heat.
Add onions & bacon; cook, stirring often, until
onions are softened & light golden, about 5
minutes. Add garlic, thyme & crushed red pepper;
cook, stirring, 1 minute – add to beans. Add maple
syrup (or molasses), ketchup, Worc. sauce & mustard
to beans; stir to combine. Bury the ham hock/neck
bones/turkey wings in the beans. Add boiling water &
top with bay leaves. Cover & cook until beans are
tender, about 4 1/4 hours on High or 11 hours on Low.
Remove bay leaves & bones, discard. Season with
vinegar, hot sauce, salt & pepper. Serve hot. Serves
8, about 3/4 C. each.

NOTE: This can be made ahead of time. Cover &
refrigerate up to 4 days. (Start soaking beans a day


Saucy Mexican Pan Chicken

4 small boneless skinless chicken breasts (1 lb)*
1 C. thick & chunky salsa
1 (15 oz) can black beans, rinsed & drained
1/2 C. water
1 C. shredded Cheddar cheese

Cook chicken in nonstick skillet on medium-high
heat 4 minutes on each side, or until browned on
both sides. Add salsa & beans; bring to boil & cover.
Simmer on medium-low heat 5 minutes or until
chicken is done (165 degrees F.) Top with cheese;
remove from heat. Let stand, covered, 5 minutes or
until cheese is melted. Serves 4

*prepare using 8 boneless skinless chicken thighs

(recipe: Kraft foods)

Crockpot Cheesy Bacon Strata

10 eggs
2 1/2 C. milk
1/2 tsp. black pepper
1 (8 oz) pkg. shredded Triple Cheddar cheese
with a touch of Philadelphia, divided (Kraft)
16 slices French bread (3/4 ” thick) toasted & cubed
10 slices cooked bacon, crumbled
4 green onions, sliced

Whisk eggs, milk & pepper in large bowl until
blended. Reserve 1/2 C. cheese. Add remaining
cheese to egg mixture with all remaining ingredients;
mix well. Cut 3 (30 inch long) sheets of aluminum
foil.(these are to line to crockpot insides).
Fold 1 sheet lengthwise in half twice; repeat with
second sheet. Fold remaining sheet to fit inside back
edge of crockpot, place in crockpot. Spray insides of
crockpot with nonstick spray. Add egg mixture. If
necessary, press toast cubes into egg mixture with
back of a spoon to completely moisten toast cubes.
Cook on Low 4 hours, sprinkling with reserved cheese
last 15 minutes. Cool slightly. Use foil ‘handles’ to transfer
strata to platter; discard foil. Serves 10 (1 C. each)

For best results: Do NOT prepare this using High setting.
Since most crockpots tend to have a hot spot on the
back side of the crockpot, we cover the hot spot with foil
to help prevent this delicate strata from burning.

(recipe: Rhonda G-Marys Recipe Exchange)

Chocolate-Mint Brownie Bites

2 (4 oz, ea) pkgs. Bakers Semi-sweet
baking chocolate, broken into pieces
1/2 C. butter
1 C. sugar
3 eggs
1/2 C. flour
1/4 C. unsweetened cocoa powder
16 small chocolate-covered mint patties

(1-2 T. confectioners sugar – for dusting)

Preheat oven 350 degrees F.
Line 8 ” square pan with foil, with edges of
foil extending over sides; spray with nonstick
spray. Microwave chocolate & butter in large
microwaveable bowl on High 2 minutes or until
butter is melted. Stir until chocolate is completely

melted & mixture is well blended. Add sugar; mix well. Blend in eggs. Stir in flour &
cocoa powder. Spread 1/3 of batter on bottom of
prepared pan. Arrange mint patties in single layer
over batter in pan; cover with remaining batter. Bake 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. (Do
not overbake). Use foil handles to lift brownies from pan before cutting to serve. Dust top of baked brownies with confectioners sugar before
Makes 24.

(recipe: Kraft foods)

Baked Chicken Reuben

6 skinless boneless chicken breast halves
1/4 tsp. salt
1/8 tsp. ground black pepper
1 (16 oz) can sauerkraut, rinsed, drained &
pressed semi-dry
4 slices Swiss cheese
1 1/4 C. Thousand Island salad dressing
1 T. chopped fresh parsley (garnish)

Preheat oven 325 degrees F.
Place chicken in a lightly greased 9 X 13
baking dish. Sprinkle with salt & pepper.
Place sauerkraut over chicken & top with
cheese slices. Pour dressing over all & cover
dish with aluminum foil. Bake 90 minutes or
until chicken is thoroughly cooked
(for can easily be inserted & juices run clear).
Sprinkle with chopped parsley. Serves 6


Bangin' Blueberry Coffee Cake


1/4 C. brown sugar
1/4 C. white sugar
1/4 C. flour
3 T. butter, room temp

1 1/2 C. flour
2 1/2 tsp. baking powder
1 egg, beaten
3/4 C. white sugar
1/3 C. butter, melted
1/2 C. milk, or buttermilk
1 tsp. vanilla
1 1/2 C. blueberries, frozen

Preheat oven 375 degrees F.
In small bowl, combine streusel
ingredients. Blend with fork until
crumbly; set aside.
In small saucepan, heat half blueberries
& 1 tsp. sugar over medium heat while
occasionaly mashing the berries. Heat
until berries turn into slightly thick
syrup. Remove from heat & set aside.
In small bowl, sift flour with baking powder
& salt. In medium bowl, mix together beaten
egg, 3/4 C. sugar & 1/3 C. melted butter;
add milk & vanilla. Stir in flour mixture
& mix well. Pour 1/2 batter into a greased
& floured loaf pan. Sprinkle with remaining
blueberries & half streusel topping, then
top with remaining batter. Using a spoon,
drizzle blueberry syrup over the top &
gently swirl with a toothpick to slightly
mix in. Top with remaining streusel. Bake
35-45 minutes or until cake tests done.
Partially cool in pan on wire rack.


I have just enough time to wish you well and leave here to go watch one of my favorite TV shows: Big Bang Theory – hysterical show!

Have a great evening!




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