Hump Day – Yeah!


Sorry – just couldn’t resist (I LOVE that camel/Hump Day commercial!) In case you haven’t seen it, here’s the link:

Today I woke up to bright sunshine and 35 degrees F. – yes, there’s still some snow outside/on the roof, but for the most part, it’s gone. Had to clean off my car last night to go to Knit/Crochet night – was surprised to find out just how heavy & wet it was (AND it was not packing snow!). Knit Night went great – I took in that huge bag of yarn and the box of many needles/etc. and was super happy to go home with NOTHING! There’s always someone in the group that waits until the last minute, just before packing up to go home, who says: “What are you going to do with that?” (the last of the yarns/etc.) Makes me happy to gladly say: “I’m hoping I can get rid of it!” and then they say: “Well, I can take it if you don’t want it.” YAY!  One of our rather new ladies told me a few weeks ago that she would only be in the group for a short time; apparently she & her husband are sort of like vagabonds – they travel all over. Next meeting will be her last, BUT she told me last night that she’s going to stop in Kalamazoo at her storage place and pick up all her yarns and GIVE THEM TO THE GROUP! Wow – talk about Wind Fall of yarn for us! (Yes, granted – none of us REALLY NEED yarn, but it’s always nice to know that you can get FREE yarn – for whatever you might want to make. One lady brought in a baby afghan she made out of the free yarns from 2 weeks ago, intending to give it to the Detroit Veteran’s Hospital baby shower in September (that our group sponsors). Very nice! I guess it sort of goes with the old expression: “What goes around, comes around.” If you do good deeds, they eventually come back to bless you. (and we are certainly blessed!)

Spent some time going through the three grocery store ads, checking for the Easter dinner supplies. Was pleasantly surprised to notice that I already HAVE most of what we will be needing – just need a few things like the ham, dinner rolls, fresh veggies for the veggie plate and ingredients for the dessert – nice! Ours will be a kind of small celebration, just our immediate family & grandson= 6 people; not hard to cook for a small group.



Crustless Bacon & Cheese Quiche

5 green onions, chopped/divided
1 tomato, chopped/divided
12 slices bacon
1 C. sliced fresh mushrooms
12 eggs
1/3 C. sour cream
1 C. shredded Cheddar cheese
1 C. shredded mozzarella cheese

Preheat oven 325 degrees F.
Reserve 2 T. onions & tomatoes. Cook
bacon in large skillet until crisp; remove
bacon from pan, reserving 1 T. drippings
in skillet. Drain bacon on paper towels.
Add mushrooms to pan; cook & stir 2
minutes or until tender; remove from
heat. Crumble bacon & add to skillet
with remaining onions & tomatoes;
mix well. Beat eggs & sour cream with
whisk until well blended. Pour into
greased 9 X 13 pan; top with bacon
mixture & cheeses. Bake 30 minutes
or until center is set. Top with reserved
onions & tomatoes. Let stand 5 minutes
before cutting to serve. Serves 12

(recipe: Kraft recipes)

Raspberry-kissed Coconut Bars

12 Oreo cookies, finely crushed
(about 1 C.)
2 T. butter or margarine, melted
3 oz. white chocolate, divided
2 (8 oz, ea) pkgs. cream cheese,
1/2 C. sugar
1 tsp. vanilla
2 eggs
1/4 C. red raspberry preserves

Preheat oven 350 degrees F.
Mix cookie crumbs & butter; press
into bottom of 8 or 9″ square pan.
Melt 2 oz chocolate as directed on
pkg. Beat cream cheese, sugar &
vanilla in large bowl with mixer
until well blended. Add melted
chocolate; mix well. Add eggs,
1 at a time, mixing on Low speed
after each just until blended; pour
over crust. Bake 25-28 minutes or
until center is almost set. Cool 5
minutes; spread with preserves.
Melt remaining chocolate; drizzle
over cheesecake. Cool cheesecake
completely. Refrigerate 4 hours.
Serves 9

(recipe:Kraft foods)

Bacon Appetizer Crescents

1 (8 oz) cream cheese, softened
8 slices bacon, cooked & crumbled
1/3 C. grated Parmesan cheese
1/4 C. finely chopped onions
2 T. chopped fresh parsley
1 T. milk
2 (8 oz, ea) cans refrigerated
crescent dinner rolls

Preheat oven 375 degrees F.
Mix all ingredients except dinner
rolls. Separate each can of dough
into 8 triangles; cut each triangle
lengthwise in half. Spread each
dough triangle with 1 generous
teaspoon cream cheese mixture.
Roll up, starting at short side of
triangle. Place, point-sides down.
on baking sheet. Bake 12-15 minutes
or until golden brown. Serve warm
Makes 16 servings.

(recipe: Kraft foods)

Crisp-topped Carrot/Broccoli Bake

4 C. broccoli florets
1 1/2 lb. carrots, peeled & cut
diagonally into 1/2 inch thick slices
(about 4 C.)
2/3 C. Miracle Whip salad dressing
1/4 C. flour
1 tsp. garlic powder
2 C. milk
1/3 C. grated Parmesan cheese
1 C. (Kraft) shredded Italian Five
Cheese blend
1 (6 oz) pkg. stuffing mix for chicken

Preheat oven 375 degrees F.
Cook vegetables in boiling water in
medium saucepan 3 minutes or until
crisp-tender; drain. Place in 9 X 13
pan sprayed with nonstick spray.
Whisk Mir. Whip, flour & garlic powder
in same saucepan until blended.
Gradually stir in milk; cook on medium
heat 3-5 minutes or until sauce comes
to a boil & is thickened, stirring frequently.
Stir in Parm. cheese; pour over vegetables.
Top with shredded cheese. Prepare
stuffing as directed on pkg; spoon over
cheese. Bake 35 minutes or until heated
through. Serves 8, 3/4 C. each

(recipe: Kraft foods)

Deviled Eggs with Shrimp

1 dozen hard boiled eggs
1/2 C. mayonnaise
1 T. dijon mustard
zest of 1 lemon
1 T. chopped fresh chives
24 cooked, cleaned small shrimp
4 cucumber slices, each cut into
6 wedges

Cut cooked eggs lengthwise in half.
Remove yolks, place yolks in medium
bowl. Add mayonnaise; beat with
mixer until blended. Add mustard,
lemon zest & chives; mix well. Spoon
or pipe egg mixture into centers of
egg whites. Top with shrimp &
cucumber wedges. Serves 24

(recipe: Kraft foods)

Crispy Garlic/Parmesan Asparagus

1 bunch asparagus
1 pkg. phyllo dough (defrosted)
1-2 C. fresh grated Parmesan cheese
garlic powder, to taste
spray butter (melted butter)

Preheat oven 350 degrees F.
You will need to work as quickly as
possible to keep dough from drying out.
Rinse asparagus, dry well. Cut bottom ends
off, discard ends. Lay phyllo dough flat on
work space; spray completely with butter
spray. Lay 3-4 pieces of asparagus on far
right side of dough with 1/3 stalk over the
top edge. Sprinkle with Parm cheese then
fold bottom of 2-3 pieces dough up over the
asparagus (like tucking into bed) then from
right to left roll it all the way to make a bundle.
Spray outside totally with butter spray & lay
on parchment-lined baking sheet. Repeat,
using all asparagus & dough. Sprinkle all with
garlic powder, then sprinkle cheese on top of
bundles. Bake 15-20 minutes until golden


Crockpot Cheesy Hash Brown Casserole

2 (20 oz, ea) bags refrigerated hash brown
2 C. sour cream
1 can cream of potato soup
1 T. all-purpose seasoning (like Mrs. Dash)
1/2 tsp. salt
3 C. shredded Cheddar cheese
1/2 C. diced onions
1 T. butter

Over medium-high heat, saute onions in
1 T. butter until translucent & soft, about
3-5 minutes. In large mixing bowl, mix
together hash brown potatoes, shredded
cheese, sour cream, seasoning, salt &
pepper, & soup; stir until well combined.
Spray insides of crockpot with nonstick
cooking spray, then place mixture in
crockpot. Cook, on Low, 5-6 hours
Serves 8-10


Bev’s Orange Chicken

1 C. orange juice
1 T. soy sauce
1 (1 oz) envelope dry onion soup mix
1/2 tsp. garlic powder, or to taste
8 chicken thighs

Preheat oven 350 degrees F.
In small bowl, stir together orange juice
soy sauce, onion soup mix & garlic powder;
set aside. Rinse chicken & pat dry. Place chicken
thighs in 9 X 13 baking pan. Pour orange juice
mixture over top. Bake, uncovered, 1 hour 30
minutes, basting every half hour. If using
boneless chicken, reduce cooking time to
1 hour. Serves 8


Chicken Tortilla Spinach Casserole

1 can cream of chicken soup
1 (7 oz) can chopped green chili peppers
1 (8 oz) container sour cream
1/2 C. milk
2 1/2 C. boneless cooked chicken
1 medium bell pepper, chopped
1 large tomato, chopped (1 C.)
(salt & pepper, to taste)
1 1/2 C. Cheddar or Mexican-blend
cheese, shredded
2 boxes frozen chopped spinach – thawed,
& water squeezed out
8 (6 or 7 inch) corn tortillas, cut into
bite-sized pieces

Preheat oven 350 degrees F.
In large bowl, add chicken soup, sour cream,
chopped chilies, milk, green pepper, tomato,
corn tortillas, salt & pepper, 1 C. cheese &
chopped chicken. Mix together & pour HALF
of mixture into 9 X 13 pan sprayed with
nonstick spray. Layer spinach over top, add
remaining chicken soup mixture. Bake 45-50
minutes. Remove from oven, top with
remaining cheese, return to oven & bake until
cheese melts and casserole is bubbly. Serves
approximately 8.


Mexican Stuffed Peppers

2 (14.5 oz ea) cans no salt added diced
1 T. red wine vinegar
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 tsp. salt
4 1/2 large bell peppers
8 oz. ground beef
1/2 c. converted brown rice
1/3 C. finely chopped onion
1/4 C. raisins
chopped parsley (garnish)

In medium bowl, combine tomatoes
(with juice), vinegar, cumin, cinnamon &
salt; stir to mix. Pour 1 1/3 C. sauce mixture
into crockpot. Finely chop the 1/2 bell pepper;
slice off the top 1/2″ of the remaining peppers.
Seed the peppers;reserve the tops. In a large
bowl, using your hands, combine beef, rice,
onion, raisins, chopped pepper & remaining
sauce mixture. Spoon mixture into the peppers &
replace the tops. Place into crockpot. Cover &
cook on Low 6-8 hours or until peppers are tender
& meat is no longer pink. Serve topped with the
cooking sauce. Garnish with parsley, if desired.
Serves 4


Cheesy Stuffed Shells

1 (24 oz) jar spaghetti sauce
1 large tomato, chopped
1 (16 oz) tub cottage cheese
1 (10 oz) pkg. frozen chopped
spinach, thawed & well-drained
1 C. shredded mozzarella cheese,
1/4 C. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked

Preheat oven 400 degrees F.
Combine spaghetti sauce & tomatoes;
spread half on bottom of greased 9 X 13
baking dish. Mix cottage cheese, spinach,
1/2 C. mozzarella, Parmesan & seasoning;
spoon into cooked pasta shells; place
shells over sauce in prepared pan, top
with remaining sauce & cover. Bake 25
minutes or until heated through. Top
with remaining mozzarella cheese; bake,
uncovered, 2 minutes or until cheese
melts. Serves 5

NOTE: Recipe can be made ahead: assemble
according to directions. Refrigerate up to
24 hours. When ready to serve, bake, covered
in 400 degree oven 35 minutes or until
heated through.

(recipe: Kraft foods)

Creamy Raspberry Jello Salad

1 (29 oz) can pears
1 C. pear juice
1 C. hot water
1 (6 oz) box raspberry jello
1 (8 oz) pkg. cream cheese, softened
1 (12 oz) carton Cool Whip, thawed

Open can of pears.
Pour 1 C. pear juice into large
glass measuring cup (discard remaining
juice). Pour 1 C. hot water over top of
pear juice; microwave 2 minutes or until
it starts to boil. Pour jello mix into hot
water/juice mixture & stir until all jello
dissolves. Refrigerate or freeze to let it
cool down. (do not let it set up, just
cool). Pour pears into blender & add
softened cream cheese; blend together.
Add lukewarm jello mixture into blender.
Add 12 oz. container Cool Whip & blend
until smooth. Pour mixture into a 9 X 13
pan; refrigerate 3 hours or until set up.



I threw in a few non-Easter dinner recipes, just in case you might need

something for the days BEFORE Easter! I was cruising my pantry to

decided just what we need to eat BEFORE Sunday – came up with

Salmon patties, Manwich ‘burgers’, and maybe a pork roast. Now that

middle son is not living here, the groceries are less (not complaining)

so we don’t go through food as quickly. Last night I made Ravioli and

with only three of us eating it, it was enough for 2 dinners (that is, of

course UNLESS middle son stops over today – then that ratio could

definitely change!)

How are your gas prices? Ours are still hovering at $3.74/9 for the cheapest – a bit high, but I’m guessing they went up, knowing people will be traveling this weekend – sigh.

Hope you have a GREAT DAY! Hope it’s sunny where you are!

Enjoy your day;



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One CommentLeave a comment

  1. Middle son is gone again?

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