No Particular Reason . . .


to post today, except that I have TONS of recipes to share with you! It’s raining outside and 51 lovely degrees. That makes for a GLOOMY day but I’m going to try to make the best of it. Had originally planned on doing some quick shopping, but am thinking of postponing it until tomorrow (in hopes it will be a clearer/rain-free day . . . remember I said HOPING!). NOTE: Just looked at the extended forecast for the rest of the week – all the same: RAIN! UGH!

Still sorting through my deceased friend’s things and trying to find homes for all the various craft items. I’ve managed to find three friends who quilt and will be able to divide up the quilting ‘stuff’ among them. Tonight is Knit/Crochet night, so I’m hauling in several bags & boxes of ‘stuff’ for various ladies. I’m not going to start bringing in the multitudes of yarn until maybe next meeting, as I’ll already have my arms full tonight. One of our members is also bringing in all of her yarn stash to give to the group and I don’t want to take away from her generosity (besides, I know that yarn will ALWAYS be welcome with our group no matter WHEN I bring it in!).


Sugar Cookie Bars

1 1/2 C. sugar
1 C. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 C. flour

1/2 C. butter, softened
4 oz. cream cheese, softened
3 1/2 C. confectioners sugar
3-5 T. milk
1 tsp. vanilla
food coloring

Preheat oven 350 degrees F.
In large mixing bowl or stand mixer, beat
butter, cream cheese, sugar & egg until
frothy, about 4 minutes. Add vanilla &
almond; beat 1 minute more. In small
bowl, combine flour, baking powder &
baking soda; mix well so all ingredients
are well incorporated. Add flour mixture
to butter mixture; beat 2 minutes. Press
dough into a large jelly roll (cookie sheet)
pan. Bake 20 minutes. Let pan cool completely.

In medium bowl or stand mixer, combine
butter & cream cheese, beat 2 minutes. Add
conf. sugar, milk, vanilla & food coloring; mix
1-2 minutes until smooth. Frost cookies; cut
into bars. Makes about 60 bars (depending
on how big you cut them)


Easy, Cheesy Tuna Casserole

2 cans water-packed tuna, drained
1 can cream of  mushroom soup
1/2 c. milk (or Half & Half)
1 can sliced mushrooms, drained,
reserve liquid
1/2 C. + 2 T. grated Parmesan cheese
12 oz. bag egg noodles
1 tsp. salt
1/2 tsp. ground black pepper
1/4 C. seasoned breadcrumbs
2-3 T. melted butter
(optional: frozen peas, sauteed/chopped
carrots, sauteed/chopped onions)

Preheat oven 350 degrees F.
Bring 4 qts salted water to boil; add
noodles & cook accordg to pkg. directions.
Drain noodles, place in lightly buttered
casserole dish. Add soup, mushrooms,
Parm. cheese & milk; combine well, using
mushroom liquid, if needed, to make
mixture a little ‘sloppy’. Gently fold in
tuna, taking care to not flake any chunks;
place mixture in casserole dish. In another
small bowl, melt butter. Add breadcrumbs &
remaining Parm. cheese; mix well. Mixture
will be on the dry side. Evenly sprinkle
breadcrumb mixture over tuna/noodles.
Bake 20-25 minutes until breadcrumbs are
lightly browned & mixture is bubbly. Allow
to cool 5-10 minutes before serving.
Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Split Pea Soup

2 (14.5 oz, ea) cans chicken broth
2 C. water
1/2 C. Italian salad dressing
1 lb. dried split peas, rinsed
4 carrots, peeled & sliced
1 onion, chopped
2 oz. ham (cooked) finely chopped
2 bay leaves

Bring first 3 ingredients to boil in
saucepan. Place remaining ingredients
in crockpot; add broth mixture; cover
with lid. Cook on Low 8-10 hours or
High 4-5 hours; stir. Discard bay leaves.
Remove 1 C. soup; place in shallow bowl.
Mash peas & vegetables in bowl with
fork; return to crockpot; stir. Makes
8 (1 C. ea) servings.

(recipe: Kraft foods)

Roasted Tomato/Asparagus Tortellini

2 pints grape tomatoes
1 lb. fresh asparagus
5-6 cloves garlic
olive oil
salt & pepper
1 (24 oz) pkg. cheese tortellini
1 C. chopped fresh spinach
1 T. lemon juice (fresh)
1 C. Parmesan cheese, grated

Preheat oven 400 degrees F.
Cut about 1 inch off bottoms of
asparagus stalks & discard. Chop
the rest of the asparagus into 2
inch pieces. Spread pieces & grape
tomatoes evenly over a large cookie
sheet that has a rim (keeps the juices
from running off in the oven). Peel &
roughly chop 5-6 cloves garlic; add to
tomatoes & asparagus. Drizzle olive
oil over top of veggies (about 2-3 T.)
Grind a bit of black pepper & sprinkle
a little salt on top. Using two spoons,
toss the ingredients together, making
sure all veggies have some oil on them.
Place in oven & roast 20 minutes until
asparagus is fork-tender. When veggies
are about half-done, place a large pot
of hot water on stove & bring to boil,
having added a generous amount of salt
to the water; add tortellini. Cook until
done, about 5 minutes. Pour tortellini
& boiling water into colander placed in
sink; run some warm water over cooked
pasta (don’t use cold water). Place pasta
in large mixing bowl; add 1 C. chopped
spinach. Carefully remove asparagus
mixture from oven & pour into bowl,
scraping any of the juices off the roasting
pan into the bowl. Add a little more salt &
pepper, 1 T. fresh lemon juice & 1 C. shredded
Parmesan cheese. Toss mixture together &
serve. Serves 6-7


Easy Brownie Pie

1 (20 oz) pkg. chocolate brownie mix with pecans
1 (3.9 oz) pkg instant chocolate pudding mix
1 C. milk
1 (8 oz) container Cool Whip, thawed
1/4 C. shaved semi-sweet chocolate (garnish)
Prepare brownies according to pkg. directions;
Pour into 9 X 13 pan; bake & cool accordg to pkg.
directions. In small bowl, combine pudding mix &
milk; whisk until smooth. Allow to set 5 minutes then
spread over cooled brownies. Spread Cool Whip
over pudding layer & garnish with shaved chocolate
before serving. Store leftovers in refrigerator.
Serves 12

(recipe: Rhonda G-Marys Recipe Exchange)
Zesty Chicken Corn Chowder

2 T. margarine
1 lb. boneless, skinless chicken breasts, cut
into small pieces
1 C. chopped onion
1 tsp. ground cumin
1 (10 3/4 oz) can cream of chicken soup
1 (10 oz) Ro*Tel diced tomatoes & green
chilies, undrained
1 C. frozen whole kernel corn
1/2 C. water
Melt margarine in large saucepan or Dutch
oven over medium-high heat. Add chicken &
onion; cook 4-5 minutes or until chicken is no
longer pink & onion is tender, stirring frequently.
Add cumin, cook & stir 1 minute. Add remaining
ingredients. Increase heat to High, cover & bring
to boil. Reduce heat to medium-low; simmer
10 minutes. Serves 4 (1 1/2 C. each)

Crockpot Turkey Breast & Gravy

1 1/2 T. unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled & chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled & crushed
1/3 C. flour
2 C. chicken broth
1 C. water
1/4 C. dry white wine
2 T. fresh sage
2 bay leaves
4-5 lb. whole bone-in turkey breast,
skin on, trimmed of fat
salt & pepper
Melt butter in 12 in. skillet over medium-high
heat. Add onion, carrot, celery & garlic; cook
until onion is soft, 8-10 minutes. Stir in flour &
cook until golden, about 2 minutes. Stir in 1 C.
broth; scrape up any browned bits & smooth
out any lumps, transfer to crockpot. Place
remaining broth, water, wine, sage & bay leaves
in crockpot. Season with salt & pepper; place
turkey skin-side-up in crockpot. Cover & cook
5-7 hours on Low or until turkey reaches 165 
degrees with an instant-read thermometer.
Transfer turkey to a cutting board; tent loosely
with foil - let rest 10 minutes. Let braising
liquid settle 5 minutes, then remove fat from
surface using a large spoon. Strain braising
liquid into saucepan; discard celery, bay leaves.
Simmer liquid until thickened, about 15 minutes.
Season with salt & pepper to taste. Discard
turkey skin; carve turkey & serve with gravy
Makes 2 1/2 C. gravy. Serves about 10

Southwest Cornbread
 1/2 C. Miracle Whip salad dressing
 1 (4 oz) can chopped green chilies,
 3 egg whites, lightly beaten
 1/2 tsp. ground red pepper (cayenne)
 2 (8 1/2 oz, ea) boxes corn muffin mix
 1 (11 oz) can no salt added corn, drained
 1/2 C. chopped red bell pepper
 Preheat oven 400 degrees F.
 Mix first 4 ingredients in large bowl until
 well blended. Add remaining ingredients;
 mix just until moistened. Pour into greased
 9 X 13 pan. Bake 25-30 minutes or until
 golden brown. Makes 16 servings.
 Can also be poured into 24 paper-lined
 muffin cups, filling each cup 2/3 full.
 Bake 400 degrees F. 15-20 minutes or until
 golden brown.
 (recipe: Kraft foods)
Baked Apple Upside Down French Toast
 3 lb. Granny Smith apples, peeled, 
 quartered & thinly sliced
 6 T. butter
 3/4 C. granulated sugar
 1 tsp. cinnamon
 8 slices French bread, sliced 3/4" thick
 7 eggs
 1/2 tsp. vanilla
 1/4 tsp. freshly grated nutmeg
 1 C. milk
 1/2 C. heavy cream
 Melt butter in large saute pan; add
 apples. Top apples with sugar & 
 cinnamon; stir well. Saute over medium
 heat until apples are limp & translucent,
 about 10 minutes, stirring frequently so they
 don't scorch. Pour apples into 9 X 13 pan; top
 with sliced bread. Fill any spaces with small
 pieces of bread so that entire surface is covered.
 Whisk eggs with vanilla, nutmeg, milk & cream;
 pour over bread evenly so that all pieces absorb
 liquid. Cover with plastic wrap; refrigerate overnight.
 Preheat oven 400 degrees F.
 Bake French toast 25 minutes or until bread is golden
 & custard is set. Invert carefully onto a sheet pan;
 cut into squares to serve, apple side up. 
 NOTE: can be served with your syrup of choice and/or
 a dollop of creme fraiche. Serves 6-8
 (recipe: Rhonda G-Marys Recipe Exchange)
 Crispy Coconut Chicken
 2 T. olive oil
 5 chicken breasts (about 2 1/2 lb)
 1 egg
 2 T. milk
 2 C. panko bread crumbs
 1/2 C. coconut
 1/8 tsp. salt
 Honey Mustard Dip:
 2/3 C. mayonnaise
 3 T. Dijon mustard
 3 T. honey
 1/8 tsp. salt
 1 T. lemon juice
 1 T. white vinegar
 3 T. milk
 1 T. canola oil
 Place all ingredients 
 in blender; blend for 30 
 seconds until all ingredients
 are well combined.
 Preheat oven 400 degrees F.
 Pour 2 T. olive oil onto large cookie
 sheet; spread oil around evenly over
 pan. Cut chicken breasts into strips about
 2 inches wide. Crack egg in a loaf pan; add
 2 T. milk & whisk until well combined. In
 separate loaf pan combine panko crumbs,
 coconut & 1/8 tsp. salt; stir to combine.
 Dredge each chicken slice in egg mixture,
 then into coconut mixture, being sure to
 press mixture into chicken to help it stick.
 Lay each piece of coated chicken onto
 greased cookie sheet. Spray tops of chicken
 lightly with nonstick cooking spray. (this will
 help chicken stay moist AND help bread
 crumbs & coconut to get golden brown). 
 Bake 40 minutes or until chicken is cooked
 through & coating is crisp. Serve with honey
 dipping sauce.
 Easy Scalloped Potatoes & Ham
 1 (20 oz) bag refrigerated sliced potatoes
 2 C. diced, cooked ham
 1 yellow onion, thinly sliced
 1 (2 oz) jar diced pimientos
 1 (8 oz) pkg. 'garden vegetable' flavored
 cream cheese
 1 (12 oz) can evaporated milk
 2 T. flour
 1/2 tsp. ground nutmeg
 1/4 C. bacon bits
 1/2 C. corn flake crumbs
 1-2 green onions, sliced
 In 4 qt. crockpot, combine potatoes, ham, 
 onion & pimientos. In microwaveable bowl,
 place cream cheese, evap. milk, flour & 
 nutmeg. Heat on High 1-1 1/2 minutes or
 until smooth & slightly thickened. Pour
 cheese mixture over potatoes & Ham. Cover
 & cook on Low 5-6 hours or until potatoes
 are tender. Before serving, stir in bacon bits &
 sprinkle top with corn flakes & green onion.
 Makes 6 servings. 
 (recipe: Rhonda G-Marys Recipe Exchange)
Chocolate Creme Cheese Pastry
 8 oz. cream cheese, room temperature
 1 pkg. Phyllo dough
 3 T. confectioners sugar
 1 T. cocoa powder
 butter, melted
 Chocolate Sauce:
 1 C. heavy cream
 1 Lindt Dark Chocolate candy bar
 2 T. granulated sugar
 pinch of salt
 Whipped Cream:
 2 C. heavy cream, cold
 4 T. confectioners sugar
 Make the Chocolate Sauce - to store
 in the fridge overnight or several hours:
 In medium saucepan add 1 C. heavy cream,
 pinch of salt & 2 T. gran. sugar; heat well until
 almost to a boil. Break up chocolate bar & add,
 stirring until chocolate is melted. Let cool & pour
 into an airtight container; place in fridge (over-
 night or thick like cake frosting).
 Preheat oven 350 degrees F.
 Line cake pan with parchment paper; set aside.
 In large mixing bowl combine chocolate sauce,
 cream cheese & 2 T. confect. sugar. Use electric
 mixer; blend well until creamy. Carefully place
 a sheet of Phyllo on a sheet of parchment paper;
 brush with melted butter. Continue doing this
 until you have 8-10 sheets of Phyllo. Place these
 inside a cake pan - fold it so it fits. Put chocolate/
 cream cheese mix in center of pan & press towards
 edges, leaving about 1/4 inch edge. Repeat steps
 for phyllo dough & place on top of chocolate mix.
 Place in oven; bake 12-15 minutes or until phyllo
 is golden brown. Let cool completely, then move to
 serving plate.
 Making Whipped Topping: (to be used to top
 cooled pastry)In medium chilled mixing bowl add 2 C. heavy cream.
 Using electric mixer, whip cream. After it starts getting
 thick, add 4 T. confect. sugar & continue beating until
 thick. Use piping bag to decorate top or just spread on
 top with a spoon. Mix 1 T. cocoa & 1 t. confectioners
 sugar & dust over top. 
I can tell it's gloomy outside simply by looking at my COLD-WEATHER 
recipes posted above! Hope your weather is a bit nicer/warmer
than here. The good thing is: SPRING IS HERE!!! (and, we need
the rain for the flowers/trees/bushes and animals) Gotta have an
excuse for why I need to ENJOY this rainy day, right? And then
"This is the day that the Lord hath made; we will rejoice and
be glad in it."  Psalm 118:4

Have a GREAT day!





The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Yes indeed—trying to find the happy side of the rainy day as I scrape the mud off my shoes. You know you are a good kid!!! finding people to take the lady’s projects so they don’t get dumped out!!!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: