Saturday Recipes!


Knowing that tomorrow is the BIG football day, I’ve gleaned lots of appetizer/dip/munchy recipes for you – enjoy!


Grilled Honey Sriracha Chicken Wings

3 lb. chicken wings, tips cut off
2 T. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. poultry seasoning
1/4 C. butter
1/3 C. honey
1/4 C. Sriracha

Toss chicken wings in large bowl with olive
oil, salt, pepper, garlic powder, paprika &
poultry seasoning. Heat grill to medium-high.
Place wings, skin sides down, on grill. Cook
20-30 minutes until juices run clear, flipping
over half way through. Place wings in large
clean mixing bowl. In medium saucepan melt
butter then stir in honey & Sriracha; allow to
heat through. Pour honey sauce over wings &
toss to coat wings.
Serve with Blue cheese or ranch dressing.
Serves 8



Fried Mac & Cheese Balls

1 (12 oz) pkg. frozen mac & cheese,
1 egg
1 T. water
1 C. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 C. vegetable oil

Using a small ice cream scoop or
teaspoon, shape macaroni & cheese
into 1-inch balls; place on a waxed
paper-lined baking sheet. Freeze 2
hours or until firm.
In shallow dish beat egg & water. In
another shallow dish combine bread
crumbs, garlic powder & pepper. In
deep saucepan over medium heat,
heat oil until hot. Dip frozen balls into
egg wash then roll in bread crumbs.
In small batches, fry balls 3-5 minutes
until golden brown & center is hot.
Drain on paper towel-lined plate.
Serve immediately. Makes 22

NOTE: Keep remaining mac & cheese
balls frozen until ready to fry.

If you have leftover mac & cheese, you can
use that instead of frozen; make sure it’s chilled
before rolling into balls.


Skinny Caramel Apple Dip

1 (8 oz) pkg. cream cheese, softened
1/2 (of a 6 oz) tub Cool Whip, thawed
1/2 C. white chocolate chips
1 (16 oz) jar caramel sauce (ice cream

Fresh apple slices, for dipping

Using elec. mixer, blend cream cheese,
Cool Whip & caramel sauce until well
combined. Fold in chocolate chips &
pour into a serving dish. Can be eaten
immediately or refrigerated 1 hour to
allow to firm up.
Serve with apple slices. Serves 12

Feta/Roasted Red Pepper Dip

8 oz. feta cheese*
2 roasted red bell peppers, quartered
hot pepper sauce (like Tabasco)

Cut fresh veggies, crackers or
pumpernickel rounds for dippers

Using food processor, process feta,
roasted peppers & hot sauce until
smooth, about 30 seconds, stopping &
scraping down sides of bowl as
necessary. Pour mixture into a serving
bowl; cover & refrigerate up to 3 days.
After refrigerating, allow to stand at
room temp. about 20 minutes before
serving. Makes about 1 3/4 C.

*Using a creamy feta cheese produces a
drier dip. If your results seem dry, add 1
tsp. olive oil & pulse.

Baked Hot Pastrami Sliders

2 pkgs. sandwich rolls
1/4 C. Thousand Island salad dressing
3/4 lb. thinly sliced pastrami
1 1/2 C. sauerkraut (rinsed & drained)
2 C. shredded white Cheddar cheese
1/4 C. melted butter
12 toothpicks

Preheat oven 400 degrees F.
Spray 9″ X 13″ pan with nonstick spray.
Slice rolls in half & place ‘bottoms’
in pan, cut sides up. Spread 1 tsp. salad
dressing on each bottom piece; top with
a slice or two pastrami. Add 1/8 C.
sauerkraut & 1/4 C. cheese on top of
pastrami. Place tops on rolls & brush with
melted butter. Insert toothpicks through
top buns to keep them together. Heat in
oven 6-8 minutes or until cheese is melted &
meat is warm. Serves 12


Tex-Mex Chili Dogs

1 lb. hot dogs
2 (15 oz, ea) cans chili (with or w/o beans)
1 (10 oz) can Cheddar cheese soup
1 (4 oz) can chopped green chilies

Garnish: crushed Chili-Cheese Fritos,
shredded cheese, chopped tomato,
chopped onion, etc.

If cooking hot dogs with sauce, place hot
dogs in crockpot. Mix remaining ingredients
in a bowl (except garnishes) & pour into
crockpot. Cook on Low, stirring occasionally,
3-4 hours. Serve on buns & top with garnishes.
Serves 10

Bacon-wrapped Pineapple/Jalapeno

10 jalapeno peppers*
1 (8 oz) pkg. cream cheese, room temp.
1 (20 oz) can crushed pineapple in heavy
syrup, drained well**
1 (16 oz) pkg. bacon (not thick sliced)
barbecue sauce

Preheat oven 375 degrees F.
Beat cream cheese by hand or using elec.
mixer until fluffy. Add drained pineapple &
stir until thoroughly combined. Spread
cream cheese mixture into jalapeno halves,
leveling the tops. (do not mound mixture,
it will expand some when cooking & leak
out). Cut fatty ends off bacon (about 1 1/2
inches total). Wrap each stuffed jalapeno
with one slice bacon & arrange on a large
baking pan sprayed with nonstick spray.
Bake 30-35 minutes or until bacon is
crisp. Baste poppers with barbecue
sauce & continue baking 5 minutes
more; remove from oven & serve.

*this recipe makes enough filling for
twice as many poppers – if making
these for a party, double up on
peppers & bacon. Makes 20 poppers

**Use the ‘heavy syrup’ – you need
the extra sweetness from the syrup;
even though drained, pineapple will
be sweeter than the kind packed in
juice or with no sugar added.

Refrigerate any leftovers. Leftover
filling can be used as a spread on
bagels, toast or crackers.

Corned Beef Spread

2 (8 oz, ea) pkgs cream cheese, softened
2 pkgs. thin corned beef (economy priced,
about $1 a pkg.)
5 green onions, diced – (reserve 2 for topping)
1-2 tsp. seasoned salt

crackers for dipping

Diced corned beef small. Place all ingredients
(except crackers) in large mixing bowl; using
elec. mixer, mix until well combined. Line a
small bowl with plastic wrap. Scoop spread into
bowl. Cover bowl with more plastic wrap &
press wrap onto dip lightly. Refrigerate overnight
before serving.
When serving, top with reserved 2 chopped
green onions.


“Walking Frito Pie”

Simple recipe – thrown together:
– A batch of chili, beans or no beans
(figure about 1/2 C. chili per Frito
pie and 1-2 Frito pies per guest

shredded lettuce
sour cream
chopped green onions
shredded Cheddar cheese
sliced jalapenos
chopped cilantro

individual bags of Chili Cheese Fritos *
*To make a ‘walking Frito Pie:
(note: before opening the chip bag, give it
a quick squeeze to slightly crush the chips.
This helps them mix with the other
ingredients & makes the chips more

Turn bag on it’s side & cut it open along
the long edge with a pair of scissors so
the opening is nice & big.

Arrange toppings in bowls and have
guests fill their bags with chili & toppings.

Fully Loaded Nachos

1 lb. ground beef
1 (1 oz) pkg. taco seasoning mix
1 (15 oz) can kidney beans, rinsed/
8 C. (about 8 oz) tortilla chips
1 C. shredded Colby & Monterrey
Jack cheeses*
1 tomato, seeded, chopped

Preheat oven 400 degrees F.
Cook meat with taco seasoning as
directed on pkg. Stir in beans. Arrange
chips on large ovenproof platter; top
with meat mixture & cheeses. Bake
3 minutes until cheeses melt. Remove
from oven, top with tomatoes.
Serves 8

*can also use Mexican-style shredded

(recipe: kraftfoods)

Hot Chicken Salad

4 C. cooked rotisserie chicken,
chopped (1 1/2 – 2 chickens)
4 C. thinly sliced celery
2 C. mayonnaise
1 C. sliced almonds
1/4 C. grated onion
1 C. (4 oz) shredded Cheddar cheese
2 C. crushed potato chips

Preheat oven 450 degrees F.
Stir together first 5 ingredients in
large bowl. Spoon mixture into an
ungreased 7″ X 11″ baking dish;
sprinkle top evenly with cheese.
Bake, uncovered, 10 minutes. Top
with crushed potato chips & bake
10 more minutes until thoroughly
heated. Serve immediately.
Serves 8


Cheesy Beer Smokies


1 (14.5 oz) jar cheese sauce
1/2 C. beer
1-2 tsp. Tabasco sauce
2 (14 oz, ea) pkgs. Little Smokies

In crockpot combine cheese sauce,
beer & Tabasco sauce; stir until
combined. Add smokies & stir until
coated. Heat on Low 3-4 hours,
stirring through process until heated
through. Serves 8


Stuffed Pizza Casserole

1/2 lb. Italian sausage, casing removed
1/2 lb. ground beef
1 C. sliced fresh mushrooms
1/2 C. chopped red bell pepper
2 (10 oz, ea) cans refrigerated pizza
dough, divided
3 C. shredded mozzarella cheese,divided
1 1/2 C. pizza sauce, divided

Preheat oven 425 degrees F.
Spray 9″ X 13″ pan with nonstick spray.
In large skillet over medium heat, cook
sausage & beef 8-10 minutes or until
browned, stirring occasionally. Stir in
mushrooms & bell pepper; cook 3-5
minutes until just tender; drain & set
aside. Unroll 1 pizza dough; press into
bottom and halfway up sides of prepared
dish. Sprinkle top with 1 C. cheese, top
with 3/4 C. pizza sauce, spoon meat
mixture evenly over sauce & sprinkle
with 1 more cup cheese. Unroll &
place second pizza dough on top of
mixture. Press bottom & top crust
edges together to seal. Make a few small
slits in top crust for steam venting. Bake
15 minutes. Remove from oven, pour
remaining pizza sauce over crust &
sprinkle with remaining cheese. Bake
an additional 8-10 minutes or until
crust is browned. Serves 6


No-Bake S’Mores Cake
(overnight recipe)

1 box graham crackers
2 tubs marshmallow creme (7 oz, ea)
1 (8 oz) tub Cool Whip, thawed
2 tsp. vanilla
1 bag semi-sweet chocolate chips
1 C. heavy whipping cream
1 tsp. salt

Mix marshmallow creme with Cool
Whip until smooth & creamy, using
a hand or stand/counter mixer. Once
smooth, add vanilla; mix again.
Line bottom of a 9″ X 13″ pan with
graham crackers (might have to break
some to fit). Spread one-third marsh-
mallow mixture evenly over graham
crackers; reapeat: grahams & marsh-
mallow mixture. Heat choc. chips &
cream over medium-low heat until
smooth, stirring continually. Once
choc. is completely melted & well
combined, turn off heat. Add salt;
whisk chocolate for about 5-20
minutes. Pour mixture over top
of prepared dessert & place in
freezer, uncovered, for 30 minutes.
Remove from freezer, cover with
plastic wrap & refrigerate overnight.

Our weather is still ‘holding’ – there’s a pretty
big snow storm predicted for tonight for Ohio
and parts South; reading the news, it ‘might’
give us some snow, depending on how high
‘up’ into Michigan it blows (so far it’s saying
‘less than an inch possible’). Right now it’s
cold but sunny/clear – tomorrow it’s supposed
to get really cold with a high of 19 and 100%
chance of snow – oh, brother: Snow falling
from around 11 a.m. – 5 p.m., wind chill -7,
new snow accumulation 2-4 inches – oh,
goodie (snow just around the time I leave
to go to choir practice – yippee). Oh well,
it IS Winter and it IS Michigan, so I’ll just
have to ‘buck up’ and get used to it, right?

Stay warm, enjoy the day – maybe eat/drink
something for a treat? (cocoa, hot coffee/tea,
small chocolate bar – you can see where this is
going, right?)



Published in: on January 31, 2015 at 2:49 pm  Comments (1)  
Tags: , , , , ,

Gorgeous, but chilly day!


It’s a ‘balmy’ 19 degrees out & pretty chilly, but REALLY SUNNY – YAY! I don’t mind the cold if the sun is shining; just got back from drug store/grocery store fun – short trip, I’m happy. There were some pretty good deals at CVS (remember my telling you to check your DRUG STORES for grocery items on sale? Got 4 boxes of Cheez-it’s at 2/$4, and also had two  “$1.00 off one box” coupons, so that really came in handy; these will be snacks for my special needs group next week – they LOVE Cheez-its!). A bottle of liquid Tide was on sale and I also had a $2.00 off coupon, so that helped. Coming in the door of CVS they have a little red machine to scan your frequent shopper card – they were offering 2 liters of Coke for 75 cents, so got that, too – BONUS! I love when a good deal comes through! (makes my frugal little heart go pitty-pat!) hehehe

The BIG football weekend is almost here – I can tell by some of the prices on some items at the stores: normally (if I can get it on sale) 2 liters of Mountain Dew (on sale) will run $1.49 – today it was up to $1.59 – they know people will be buying lots of pop for the game/TV watching.

Well, friends – lots of Game-Day (appetizer/dip) recipes for ya:


 Cheesy Bacon/Chipotle Ranch Dip

2 (8 oz, ea) pkgs cream cheese, room
1/4 C. chipotle ranch dressing
2 C. Colby-jack cheese, shredded
8 slices bacon, cooked/crumbled
1/2 red bell pepper, diced
2 green onions, sliced

Crackers, chips, tortilla chips
for dipping

Mix cream cheese until light & fluffy
using elec. mixer. Fold in chipotle-ranch
dressing, cheese, bacon, bell pepper &
onions. Refrigerate mixture at least
1 hour before serving. Serves 10


Bacon Jalapeno Cheese Ball

1 T. sour cream
1 (1 oz) pkg. dry ranch salad dressing
1 (8 oz) pkg. cream cheese, room temp.
1/2 lb. Cheddar cheese, shredded
1/2 C. cooked/crumbled bacon
2-3 jalapenos, seeded/chopped
1/4 C. finely chopped pecans

butter crackers, for dipping

Mix sour cream with ranch dressing mix
until smooth. Add cream cheese, Cheddar
cheese, bacon & jalapenos; mix until
thoroughly combined. Chill mixture 5-10
minutes, then shape into a ball. Place pecans
in a shallow dish & roll all sides of ball in nuts
to coat. Place ball on a serving dish & serve with


Bacon Jalapeno Nachos

4 C. tortilla chips
2 C. shredded Cheddar cheese
1 C. creamy jalapeno sauce
(recipe below)

Creamy Jalapeno Sauce:

2 T. butter
2 T. flour
1/4 tsp. salt
pepper, to taste
1 1/2 C. milk
8 oz. jalapeno/cheddar cream
1 C. chopped, cooked bacon
(optional: additional jalapeno
slices, chopped)

Prepare Creamy Jalapeno
Melt butter in small saucepan over
medium heat; whisk in flour, salt &
pepper. Add milk & cook, stirring,
until mixture is thickened & bubbly.
Continue stirring & cook 1 minute
more. Remove from heat; stir in
cream cheese until completely
melted. Add bacon, stir to combine.

Preheat oven 375 degrees F.

Spread tortilla chips in small baking pan;
top with Cheddar cheese & bake 8-10
minutes. Remove from oven, top with
hot creamy jalapeno sauce. Top with
additional sliced jalapenos, if desired.

Serve with crackers, chips, tortilla chips
or toasted pita wedges


Beefy Taco Dip

1 lb. ground beef
salt/pepper to taste
onion powder, to taste
1 (16 oz) jar salsa
1 (15 oz) jar nacho cheese*
1 (16 oz) container sour cream
1 (16 oz) can refried beans

1 large bag tortilla chips,
for dipping

Brown meat in skillet; add salt/
pepper/onion powder & stir.
Drain & discard liquid. Add meat
to crockpot. Add salsa, nacho
cheese, sour cream & refried
beans to crockpot – stir. Cook
on High 2 hours until heated
through. Turn heat to ‘Warm’
while serving. Serves about 12

*found in chip aisle of grocery


Bacon-wrapped Sausage Bites

3 large links pre-cooked sausage,
such as Kielbasa or Polish, 1 1/2 lb
1/2 one pkg. bacon
1 C. brown sugar
3 T. grainy mustard

Cut sausage into rounds about 1″
thick. Cut bacon slices in half both
ways so that you get 4 long, thin
pieces. Wrap each sausage piece
with one bacon piece, securing
with toothpick; place in crockpot.
Add brown sugar & mustard; gently
stir so sausage is covered with mixture
(it will not cover all, but you don’t want
a big clump of sugar on top). Cover &
cook on Low 6-8 hours or High 4 hours.
Pour into a serving dish or serve from
crockpot. Serves 8


Sweet & Tangy Chicken Wings

4 lbs, or 25 chicken drummettes
1 T. black pepper
1 T. creole seasoning
1 T. garlic powder
1 T. onion powder
2 T. olive oil

2 C. ketchup
1 C. pineapple juice
1/4 C. apple cider vinegar
8 T. brown sugar
1/2 tsp. black pepper
1/2 T. dry mustard
2 tsp. creole seasonings or
seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 T. molasses
1/2 T. lemon juice
1/2 T. Worcestershire sauce

Rinse drummettes, pat dry then place
in large bowl. Coat with olive oil & spices,
mix well – set aside. Mix all marinade
ingredients together, reserving 1 C. Pour
remaining marinade over chicken. Allow
chicken to marinade in refrigerator at
least 4 hours or overnight.
Remove from refrigerator; place chicken &
marinade in crockpot & cook on High 4 hours.

Preheat oven to BROIL
Transfer wings to a baking pan (discard
juices from crockpot). Baste wings with
reserved marinade & broil 5 minutes on
each side. Baste both sides of wings. Remove
from oven & serve. Serves 4


Buffalo Chicken Biscuits

3 1/2 C. flour
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 C. shortening (like Crisco)
1 1/3 C. milk
2/3 C. blue cheese, crumbled

Buffalo Chicken filling:
2 C. cooked chicken, shredded*
1/3 C. hot sauce (your choice)
2 T. butter, melted
1/3 C. blue cheese, crumbled

Preheat oven 400 degrees F.
In medium bowl combine chicken, hot
sauce & butter; set aside.
In large bowl combine flour, sugar, baking
powder & salt. Cut in shortening until
mixture resembles peas. Add milk & blue
cheese; stir until mixture comes together in
a ball. Knead mixture a few minutes then,
using your hands, pat dough down to 1/2″
thickness. Using a 2″ or larger cutter (poster
uses a small jelly jar) cut dough into circles.
Arrange half of circles on a baking sheet.
Scoop one Tablespoon of chicken mixture
into center of dough circles. Place a small
chunk of blue cheese on top of chicken
mixture on each circle. Moisten the edge
of the dough slightly & top with another
circle of dough; pinch edges to seal.
Bake 12-15 minutes.
Once baked, they can be stored in fridge for
a few days & reheated in oven when needed.
They can also be frozen. Serves 14

*Poster uses a already cooked rotisserie
chicken for this


Spicy Pepperjack Dip &
Pizza Crust Dippers

1 (8 oz) pkg cream cheese, softened
1 T. olive oil
1/2 C. chopped onion
1/2 C. chopped bell pepper
1/2 tsp. salt
1 1/2 C. chopped or shredded,
cooked chicken
1/2 C. salsa
pinch crushed red pepper flakes
1 1/2 C. shredded Pepperjack cheese
1 tsp. chopped cilantro

Preheat oven 350 degrees F.
In skillet, heat olive oil over medium-high
heat. Add onions & peppers; saute 7-10
minutes. Add chicken & crushed red pepper
flakes; cook 3-4 more minutes, remove from
heat. Mix in salsa. Spread cream cheese in
oven-safe dish & top with chicken mixture.
Top with shredded cheese & bake 10 minutes.
Top with cilantro; let cool slightly & serve
with Pizza Crust dippers.

Pizza Crust Dippers:
1 pizza dough
1/2 stick melted butter
1/2 tsp. garlic powder

Preheat oven 450 degrees F.
Spread pizza dough in a pan & bake
10-12 minutes until golden brown.
Mix butter & garlic powder together &
brush crust with mixture. Return crust
to oven 1-2 more minutes. Let cool
slightly then cut into small strips for


Cookies & Cream Dip

1 (8 oz) pkg. cream cheese,
1/2 C. butter, softened
3/4 C. confectioners sugar
2 T. brown sugar
1 tsp. vanilla
2 C. crushed Oreos, divided

Graham crackers, or vanilla
wafers, for dipping

In small bowl beat butter & cream
cheese until light & fluffy. Add sugars
& vanilla; beat until smooth. Stir in
1 1/2 C. Oreos. Sprinkle remaining
Oreos on top, for garnish. Serves 12


Well, my friends, that should hold you
for a day or so – I’m sure I’ll have lots
more “Game Day” recipes coming.

Stay warm & in good health, if you can.



Trying to Sort it Out!


Today is a nice, quiet day – a little gloomy outside and around 22 degrees, but I don’t plan on going out, so that’s fine. No new snow – roads/walkways clear so it’s good walking or driving – MY KIND OF WINTER!

Today is also the day I/we (middle son & I) decided to tackle OBAMACARE for him, as this Saturday is the last day he is covered on our insurance. He has a friend who said he’d lead him through filling it out – well, let’s just say he sort of led him to the site; as to filling it out – guess who struggled through that! UGH! We submitted it – now it’s ‘wait & see’. I will have to go back to re-schedule a radiology esophagus test for him that was scheduled for Feb 2; I re-scheduled for 2 weeks later NOT KNOWING that Obamacare can take 30 – 45 days to go through! Double UGH!

Today is also the day I went back to the baby afghan pattern I started yesterday and RIPPED OUT 5 rows of knitting because I hadn’t counted right for the beginning row. Yep, you guessed it – TRIPLE UGH! Took me a while to get the hang of the pattern, after discovering about 12+ rows into it that I needed to do the OTHER Yarn Over. I knit in a rather strange way – it’s technically called “Continental Combined” – there aren’t many of us who do this method, hence it becomes a lot of ‘guess-work’ on my part. If I do a yarn over with the yarn back-to-front, sometimes – I repeat SOMETIMES it will make a little ‘hole’ (which is the desired effect) – it depends on the pattern. If I do the ‘other’ way of Yarn Over: Yarn Front to back, it will achieve the same results – SOMETIMES! (again, depends on the pattern-if done WRONG you end up with NO HOLE). Of course, was I thinking about that while struggling to get the hang of this pattern? Why, NO – of course not! Like I said, I stopped to glance at my work a good 12+ rows into it only to discover that I didn’t HAVE any holes like I was supposed to! (yep – another Ugh), so from there on I did the Yarn Over the opposite way and it worked. I AM a perfectionist BUT in this case I just plain decided to just keep going and not worry about it. While playing with this pattern, since I decided to only go with two yarn colors instead of three, I had to adjust the pattern that way, too – more ‘playing with the pattern’. For those of you who might decide to actually KNIT this pattern – go with the pattern AS IT IS WRITTEN, USING 3 COLORS (anything else will only confuse you.) I posted the site for this pattern on the last blog entry, if you’re interested. It’s a really cute pattern and it does make the cute little swag bottom – oh, what the hey – I’ll post it again:

Click to access SB711_001.pdf

(well, looks like I can’t copy the photo right now – if you want to see it, go to my last post, Thankful Tuesday – sorry)


Crockpot Taco Cheese Dip

1 (32 oz) pkg. Velveeta, cubed
into small cubes
2 pkgs. dry taco seasoning mix
1 lb ground beef
1 (15 oz) can refried beans

Tortilla chips (or ‘Scoops’ dipping
chips) – for dipping

Brown ground beef; drain. Stir in
taco seasoning pkgs (without water)
& place in crockpot. Place Velveeta
cubes in crockpot; add refried beans
& stir. Cover & cook on Low, stirring
frequently. Once cheese is melted &
mixture is heated through, turn heat
to ‘Warm’ & serve.


Bacon Cheddar Potato Cakes

3 slices bacon
4 C. cold, leftover mashed potatoes
2 eggs
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1 C. shredded Cheddar cheese

Place bacon in large, deep skillet;
cook over medium-high heat, turning
occasionally until evenly browned &
crisp, about 10 minutes. Remove
bacon, crumble; set aside. Leave
drippings in skillet; mix potatoes,
eggs, onion powder, salt/pepper in
a bowl. Stir in bacon & cheese; form
mixture into 8 patties. Heat bacon
drippings over medium heat; pan-fry
patties in drippings until crisp on each
side, about 4 minutes per side.

(recipe: facebook)

Southwest Egg Rolls

1/2 C. ranch salad dressing
1/2 C. chopped fresh cilantro,
1 1/4 C. chopped, cooked chicken
1 1/2 C. Mexican-style finely
shredded Four Cheese (Kraft)
1 C. canned black beans, rinsed
1 C. frozen whole kernel corn
1/2 C. chopped red pepper
1 tsp. ground cumin
8 (8 inch) flour tortillas, warmed
1 egg, beaten
2 T. oil

Preheat oven 400 degrees F.
Mix ranch dressing & 1/4 C. cilantro;
refrigerate until ready to use. Mix
remaining cilantro, chicken, cheese,
beans, corn, peppers & cumin. Spoon
chicken mixture down centers of
tortillas. Fold in opposite sides of each
tortilla, then roll up, starting at bottom
edge. Brush top edge of tortilla with
egg; press into egg roll to seal. Place,
seam-sides down, onto baking sheet;
brush tops with oil. Bake 20 minutes or
until golden brown. Cut each diagonally
into thirds. Serve with dressing mixture.
Makes 24 servings

Note; You can also add 1 T. fresh lime
juice to dressing mixture before
Rolls can be assembled ahead of time:
do not brush with oil. Wrap individually
in plastic wrap; refrigerate up to 24
hours. When ready to serve, brush
with oil, bake as directed.

(recipe: Kraft foods)

Cheesecake Brownies

1 (9 X 13 pan size) 19-21 oz
box. brownie mix
1/2 C. applesauce
3 egg whites, divided
1/4 C. water
1 (8 oz) pkg. cream cheese,
1/2 C. sugar
1/4 C. flour

Preheat oven 350 degrees F.
Mix brownie mix, applesauce,
2 egg whites & water until
blended; pour into 9 X 13 pan
sprayed with nonstick spray.
Beat cream cheese, sugar, flour
& remaining egg white using
elec. mixer until blended; spoon
over brownie batter in pan; swirl
top gently with knife. Bake
28-30 minutes until toothpick
inserted into center comes out
with fudgy crumbs (do not
over bake) Cool completely.
Makes 32 servings

Mocha Cheesecake Brownies:
Prepare as directed above, mixing
2 T. instant coffee with the water
before using to prepare brownie

(recipe: Kraft foods)

Chicken Enchilada Casserole

2 C. diced cooked chicken
3 C. shredded Monterey Jack cheese
1 (4.5 oz) can chopped green chilies,
1 pkg. flour or corn tortillas
1 (16 oz) can refried beans
1 (19 oz) can enchilada sauce
1/4 C. medium green onion, sliced
(optional garnish)
Preheat oven 350 degrees F.
Grease 9 X 13 casserole dish. Mix chicken,
cheese & chilies in a bowl. Add a few
spoonfuls of enchilada sauce to bottom of
casserole dish; spread evenly over dish.
Layer 3 tortillas on top of sauce, making
sure entire bottom of dish and part of
sides are completely covered by tortillas.
(You can cut them to fit). Spread about
1/2 can refried beans on top of tortillas,
then half chicken mixture, then half
enchilada sauce. Add 3 more tortillas
on top, follow by rest of beans & chicken
mixture. Place 2 tortillas on top of this
layer, overlapping a bit, then add rest
of the enchilada sauce. Finish by
sprinkling rest of cheese (1 1/2 C.)
on top. Cover with foil & bake 45-55
minutes or until bubbly. Garnish with
green onions, if desired. Let dish
stand about 5 minutes before serving.


Warm PBJ Dip

1 (8 oz) pkg. cream cheese,
3/4 C. creamy peanut butter
1 (8 oz) tub Cool Whip (DO
NOT thaw)
1 tsp. vanilla
2 T. strawberry jam

Serve with: vanilla wafers or
other plain cookies

Microwave cream cheese in large
microwaveable bowl on High 30
seconds; stir until creamy. Add
peanut butter & Cool Whip;
microwave 1 1/2 minutes &
stir until blended. Spoon mixture
into a serving bowl; top with
small spoonfuls of jam & swirl
gently with a knife.
22 (2 T. each) servings

(recipe: Kraft foods)

Warren’s Chicken Bites
(appetizers-chicken wrapped
with bacon/jalapenos & cream

8 chicken tenders or breast
cutlets, flattened & cut in half
2 (3 oz ea) pkgs. cream cheese,
1 jalapeno pepper, seeded/finely
16 slices bacon

Preheat oven 400 degrees F.
Top each piece of chicken with
1 tsp. cream cheese & 1/4 tsp.
chopped jalapeno; roll up each
filling-covered chicken piece &
wrap with 1 slice bacon, securing
with a toothpick. Transfer to baking
sheet & place in oven 20 minutes,
flipping halfway through baking
time. Makes 16 ‘bites’

NOTE: these can also be cooking on
a outdoor grill; grill 8-10 minutes,
turning once.


Big Game Pizza Ball

24 oz. shredded mozzarella cheese
1 lb. cream cheese, softened
7 T. olive oil
2 tsp. crushed red pepper
2 tsp. kosher salt
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. dried oregano
6 oz. tomato sauce
4 oz. pepperoni, sliced thin

pita bread, cut into points,
lightly toasted (for dipping)

Place all ingredients (except
tomato sauce, pepperoni &
pita bread) in a food processor.
Process until smooth. Shape
mixture into a ball and, using
your hands, shape/carve out
a center ‘well’. Place tomato
sauce in the well. Place pepperoni
slices on outside of ‘bowl’, sort
of like shingles. Serve with pita
points for dipping. Makes 15
snack servings.


Ham & Bean Soup

1 C. dry Navy beans
8 C. water, divided
1/2 C. chopped celery
2/3 C. chopped carrots
1 C. chopped onion
6 oz. cooked ham, cubed
1 tsp. bouillon or soup base
1 tsp. dried thyme
2 bay leaves
pepper, to taste

Bring beans & 4 C. water to boil in
large pot; reduce heat & simmer,
uncovered, 2 minutes. Remove
from heat, cover & soak 1 hour.
Drain & rinse. Add remaining
water & rest of ingredients. Bring
to a boil then reduce heat to
simmer. Cook 1 1/4 hours, covered.
Remove bay leaves & discard. Stir
well; mashing some beans to thicken
soup. Serves 4


Hope your day is going well;
tonight’s dinner is

Chicken Parmesan –
Preheat oven 350 degrees F.
I buy boneless, skinless
chicken breasts (try finding big, thick
ones) then cut them in half width-wise
and cook them on the George Foreman.
When they’re done cooking, I open a jar
of spaghetti sauce, pour a little on the
bottom of a 9″ X 13″ pan then lay the
chicken on top. Pour the rest of the
spag. sauce over top, sprinkle a 8 oz.
bag of shredded Parmesan cheese (or
Parm/Mozzarella cheeses) then bake
about 40-45 minutes to get it all hot
and the cheese melted. Serves 4+

Enjoy your day!



Thankful Tuesday


Had a very nice lunch with my two friends, stopped at JoAnn’s for yarn to start a Vet’s baby afghan (white & medium yellow) then stopped at our local dollar store. The pattern I think I’m going to attempt is called “Wild Waves” (another kind of ‘Feather & Fan’ pattern, for those who are familiar with knitting patterns – this one is similar to another pattern I did last year.) I had intentions of posting a photo of said pattern, but apparently that’s not going to happen – at least not now (until I figure out how to do that! Sometimes WordPress doesn’t allow copying photos – so we’ll see . . .) Yay – nailed it!


this one is done in white, hot pink & green – mine will just be white & medium yellow

If you might be interested in the pattern, it’s rather difficult to find, go here:

Click to access SB711_001.pdf


Chocolate Revel Brownie Bars

1 1/2 C. steel-rolled old-fashioned
1 1/2 C. semisweet chocolate chips
1 1/3 C. flour
2/3 C. brown sugar
1/2 C. (1 stick) unsalted butter, divided
1/2 (14 oz) can sweetened condensed
1 large egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven 350 degrees F.
Line 8″ X 8″ or 9″ X 9″ baking dish
with parchment paper sprayed
with nonstick spray. Combine flour,
oats, baking soda & salt in small
bowl. In large bowl or mixer, cream
6 T. butter & sugar until lightened in
color & fluffy. Beat in egg & vanilla,
then slowly beat in dry ingredients.
Place condensed milk, chocolate chips
& remaining butter in a microwave-
safe bowl – at 30 second intervals,
heat & stir until completely melted &
smooth. Spread 2/3 of dough mixture
into pan & pat down. Top with melted
chocolate mixture & gently tap the
dish against a hard surface so that it
spreads out & evenly coats the dough.
Spoon remaining cookie mixture over
top & bake 25-30 minutes until top
is golden brown. Remove & let cool
completely before cutting into
1 X 2″ squares. Makes 2-3 dozen


Ham & Cheese Scones

3 C. flour
1 T. baking powder
1 tsp. salt
8 T. butter, room temp.
1 C. plus 1 T. milk
1 C. shredded Cheddar cheese
1/2 C. Canadian bacon, diced
(or any type of ham)
1/2 large onion, diced

Preheat oven 400 degrees F.
In large mixing bowl combine
flour, baking powder & salt; cut in
butter using pastry cutter or tines
of a fork. Add milk & ix just until
incorporated. Fold in cheese, ham &
onion. Turn dough out onto a floured
surface; kneed gently for several
minutes. Press dough into a 1 1/2″
thick circle & place on a cookie sheet.
Bake 30 minutes until golden brown.
Serves 8

(recipe: a

Don’t Peek Chicken

1 C. uncooked long-grain rice
1 (10 3/4 oz) can cream of mushroom
1 (10 3/4 oz) can cream of celery soup
1 envelope onion soup mix
1 soup-can cold water
1 clove garlic, crushed
1 tsp. chopped fresh parsley
1 tsp. Worcestershire sauce
1 (3 1/2 – 4 lb) chicken, cut into 8
paprika, for sprinkling

Preheat oven 350 degrees F.
Spray a 9 X 13 baking dish with
nonstick spray. In large bowl, mix
together rice, soups, soup mix,
water, garlic, parsley & Worc. sauce;
pour mixture into prepared pan. Press
chicken into mixture; sprinkle tops
with paprika, then cover tightly with
foil. Bake 1 1/4 hours. Do NOT open
foil cover during baking. Serves 4


Strawberry Cheesecake

1 (8 oz) pkg. cream cheese, room
1/4 C. sour cream
1 T. plus 1/4 C. sugar, divided
1 tsp. vanilla
1/2 tsp. fresh lemon zest
6 (8 inch) soft flour tortillas
1 3/4 C. sliced fresh strawberries,
1 T. cinnamon
vegetable oil, for frying

Beat cream cheese with sour cream,
1 T. sugar, vanilla & lemon zest using
elec. mixer. Fold in 3/4 C. sliced fresh
strawberries. Divide mixture evenly
between the tortillas, spreading
each portion in lower third of each
tortilla. Fold the two sides toward the
center, then roll tortilla up like a
burrito; secure with a wooden toothpick.
Repeat with rest of tortillas/filling.
Combine the remaining 1/4 C. sugar with
cinnamon in a shallow bowl; set aside.
Line a large plate with paper towels. Add 3
inches of oil to large, deep saucepan, leaving
a minimum of 2 inches from top of oil to
top of saucepan. Heat oil over medium-high
heat until it reaches 360 degrees F on a
deep-fry thermometer. Working in batches,
fry chimichangas until golden brown & crispy,
about 3 minutes, flipping them as needed.
Transfer to paper-towel lined plate to drain
for 1 minute, then roll in cinnamon/sugar
mixture. Repeat with remaining chimichangas,
returning the oil to 360 degrees F. between
batches. Remove all toothpicks & transfer
rolls to serving plates. Top each with a portion
of the remaining 1 C. sliced fresh strawberries &
serve immediately. Serves  6


Pull-Apart Pizza Bread

3 T. olive oil, plus more for
kosher salt
2 lb. store-bought pizza dough,
room temp.
2/3 C. pizza sauce, plus more for
24 pepperoni slices, quartered
1 C. shredded mozzarella
(4 oz) cheese
1/4 C. grated Parmesan cheese
(1 oz) plus more for sprinkling

Preheat oven 400 degrees F.
Position oven rack in center of
oven. Brush bottom & sides of
a 9″ X 5″ inch loaf pan with oil.
Pour 3 T. oil onto large dinner plate
sprinkle with 1/2 tsp. salt. Pinch off
pieces of dough the size of ping-pong
balls; roll into rough dough balls.
Roll each dough ball in salted oil until
all sides are coated. Place half the
balls in prepared pan; squishing them
together. Spread half the sauce over
balls; sprinkle with half pepperoni/
mozzarella & Parmesan cheeses. Repeat
with remaining dough balls/sauce/
pepperoni & cheeses. Place loaf pan on
a rimmed baking sheet (to catch any drips)
bake until bread is puffed up & golden
brown, about 25 minutes. Cover loosely
with foil, continue to bake until bread
is cooked through in middle, about
25 minutes. Let it rest in pan 10 minutes,
then use dry oven mitts or kitchen towels
to carefully unmold. Sprinkle generously
with Parmesan and serve hot with extra
pizza sauce. Serves 8-10


Jalapeno Hushpuppies

peanut oil, for frying (about
1 1/2 quarts)
1 1/2 C. self-rising cornmeal*
1 C. self-rising flour
1/2 onion, chopped
1 (7 oz) can diced jalapeno
peppers, drained (or 6 fresh
jalapenos, seeded/diced)
1 (15 oz) can creamed corn
2 large eggs, lightly beaten
kosher salt
fresh ground black pepper

hot sauce, for serving (optional)

Pour about 1 1/4 inches oil in deep
fryer or Dutch oven; heat over
medium heat until it reaches
350 degrees F.. Preheat oven 200 degrees F.

Combine cornmeal, flour, onion,
jalapenos, corn & eggs in a bowl;
stir until blended. Let stand 5
minutes. Working in batches, drop
batter by teaspoonsful into hot oil.
Do not overcrowd the pot; leave
room for hushpuppies to be turned.
Cook until golden brown, turning
at about 3 minutes. Remove from
oil with a slotted spoon; drain on
paper twoels. Transfer to a baking
sheet & keep warm in oven while
frying the remaining batter. Lightly
sprinkle with salt & pepper to taste,
transfer to a serving dish. Serve
with hot sauce.

*NOTE: If you can not find self-rising
cornmeal, use 1 1/4 C. plus 2 1/2 T.
regular cornmeal, 1 1/2 T. baking
powder and 3/4 tsp. salt; mix well.


Crockpot Ham & Beans

16 oz. dried Northern beans
1 C. cooked ham & meaty bone
(or 2-3 ham hocks)
2 T. dried minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & check for pebbles;
place in crockpot & add remaining
ingredients. Cover with water until
water reaches about 2 inches above
beans. Cook on High 2 hours; reduce
heat to Low & cook another 4 hours.
Remove meat from bones; discard
bones. Stir & crush some of the
beans to make the dish creamier.
Serves 4-6


Lazy Day Cookies

1 box yellow or white cake mix
2 eggs, beaten
5 T. melted butter
2 C. mini chocolate chips

Preheat oven 350 degrees F.
Mix all ingredients together &
place in a greased 9 X 13″ pan;
spread out evenly. Bake 20
minutes; let cool & cut into bars.

(recipe: facebook)

Our weather is still fine for this time of year
in Michigan – in the low 20’s, clear & sunny;
as long as you remember to wrap up well,
wear a hat/scarf/gloves – you’re Good to Go!

Dinner tonight is a ‘standard’ at my house:
Pierogies & Polish Sausage – the guys love
it and it’s ‘stick to your ribs’ food, good for

Hope you’re having a good day!



PS: Will keep on ‘attempting’ to gather more
‘Game Day’ appetizer/dip/recipes for you before

Topsy-turvy Day –


Ever have one of those days where you just can’t seem to get a handle on it? You HAD things planned you wanted to get done but somehow, things just keep getting more complicated? That’s my day, today. Got up with every intention of doing several ‘business-type’ things, straightening out middle son’s insurance issues (ie: getting him signed up on Obamacare), working at other little ‘things’ – every time I turned around, things got all goofy! Told my husband that I almost feel like I’m procrastinating (something I rarely do) just because I was afraid of which ‘shoe would hit the floor next’! Crazy – I ‘think’ I got most of it done – not entirely sure. Went grocery shopping – think I got everything I intended, but again – not exactly sure. UGH! Not liking that feeling, for sure! (I’m more of a ‘make a list, make sure everything is in order & checked off’ type of person, so chaos is NOT my friend!)


Baked Potato Casserole

8 medium potatoes (about 2 1/2 – 3 lb),
peeled, cut into 1″ chunks
1 C. evaporated milk
1/2 C. sour cream
1 tsp. salt
1/2 tsp. ground black pepper
2 C. (8 oz) shredded Cheddar cheese,
6 slices bacon, cooked/crumbled,
sliced green onions, garnish (optional)

Preheat oven 350 degrees F.
Place cut potatoes in large saucepan;
cover with water; bring to boil. Cook
over medium-high heat 15-20 minutes
until tender; drain. Spray a 2 1/2 – 3 Qt.
casserole dish with nonstick spray. Return
potatoes to saucepan; add evap. milk, sour
cream, salt/pepper; beat with elec. mixer
until smooth. Stir in 1 1/2 C. cheese &
half of bacon. Spoon mixture into prepared
dish. Bake 20-25 minutes until heated
through. Top with remaining 1/2 C. cheese,
remaining bacon & green onions. Bake an
additional 3 minutes until cheese is melted.

(recipe: coupon flyer)

Baked Ziti with Homemade Sauce

1 T. olive oil
1 C. chopped onion
1 1/2 tsp. minced garlic
1/2 C. red wine (or chicken/vegetable
1 (28 oz) can crushed tomatoes
1 T. chopped fresh parsley (or 1 tsp. dried)
1 1/2 tsp. salt
1/2 tsp. pepper

Baked Ziti:
12 oz. rigatoni, penne, or ziti pasta
3 T. olive oil
3 spicy Italian sausages, casings
1/2 onion, diced
1 green bell pepper, seeded/diced
2 garlic cloves, minced
1 1/2 C. marinara
1 C. mozzarella cheese
1/2 C. Parmesan cheese, grated
salt/pepper to taste

Pour oil in large skillet over medium heat. Add
chopped onion, saute 5-10 minutes; once
translucent, add garlic & cook 1 minute. Add
wine or stock, turn heat to High, making sure
to scrape brown pieces from bottom of pan.
Cook until nearly all liquid evaporates, about
3 minutes. Add tomatoes, parsley, salt/pepper;
stir well. Cover & simmer
on Low 15 minutes;
set sauce aside for baked ziti.
Preheat oven 350 degrees
Fill large pot with salted water & bring to a boil.
Add pasta; boil 7-10 minutes (until al dente).
Drain & toss with 1 tsp. olive oil before pouring
into a large mixing bowl. Pour 1 T. olive oil in
large pan over medium-high heat to cook
sausage. Add sausage & cook until evenly
browned, breaking apart with spatula or spoon
about 5 minutes; drain/ add to pasta mixture.
Discard grease from pan; add rest of oil & saute
onion, bell peppers, garlic, salt/pepper 3-4
minutes then add to sausage/pasta mixture –
toss everything together. Add marinara sauce,
1/2 C. mozzarella & 1/4 C. Parmesan cheese;
fold everything together. Season to taste, then
pour mixture into lightly greased 8″ X 8″ baking
dish. Top mixture with rest of cheese & bake
20-25 minutes or until cheese is brown &
bubbly. Serves 6-8


5-Ingredient Pot Roast

3 lb. beef chuck roast
1 packet Ranch dressing mix (dry)
1 (dry) Au Jus seasoning packet
6 T. unsalted butter
1/4 C. water

Pour water into crockpot; place
meat on top. Sprinkle meat with
Ranch & Au Jus packets, placing
butter on top. Cover & cook on
Low 8 hours, shredding into the
sauce after 7 1/2 hours. Serves 6-8

NOTE: The drippings can be made
into gravy by heating them in
saucepan with a little extra water.
Once boiling, add 1 T. cornstarch
that has been mixed with 1 T. cold
water. Whisk mixture into pan until
it boils again & turn down heat to
simmer until thickened.

Raspberry Cream Pie

1 (9 inch) deep dish pie crust

1 (8 oz) pkg. cream cheese,
1 C. powdered sugar
1/2 C. sour cream
1 tsp. vanilla
dash salt
3 C. Cool Whip, thawed

1 T. cornstarch
1/4 C. sugar
1 (6 oz) pkg. frozen raspberries
(OR) 1 heaping cup fresh
1 1/2 tsp. water
1 1/2 tsp. lemon juice
1 T. butter
1/2 tsp. vanilla
dash salt

Preheat oven according to
temperatures listed on pie crust.
Prick bottom & sides of pie crust
with a fork & bake crust accordg.
to pkg. directions; cool completely.
Pour 1 T. cornstarch & 1/4 C. sugar
into medium saucepan; stir. Add
frozen raspberries (or fresh), 1 1/2
tsp. water & lemon juice; stir. Over
medium-high heat, bring mixture
to boil, stirring constantly. Let boil
a few minutes until desired
consistency is reached (should be
just a little thinner than pudding).
Remove from heat; add 1 T butter,
1/2 tsp. vanilla & dash salt. Let
butter melt a little, then stir in.
Let mixture cool completely (if you
are in a hurry, you can pour it into
a bowl & refrigerate). Place softened
cream cheese in stand mixer or
medium-sized bowl; beat until smooth.
Add 1 C. powdered sugar, 1 tsp. vanilla,
dash salt; mix 2 minutes. Add 1/2 C.
sour cream & 3 C. thawed Cool Whip;
mix until well combined, 2 minutes.
Pour filling into cooled crush (might
have a bit leftover, depending on
how deep the pie crust is). Once
topping has cooled, pour over filling.
Refrigerate 1 hour, then serve.


Pizza Nachos

Garlic Cream Sauce

1 1/2 T. unsalted butter
1/2 T. olive oil
3 cloves garlic, minced
1/2 C. heavy cream
1/4 C. milk
pinch salt
pinch red pepper flakes
1/4 C. Parmesan cheese, grated

your favorite crispy tortilla chips
garlic cream sauce (above)
1/4 C. diced onion
1/2 C. sliced pepperoni, cut into
bite sizes
1 to 1 1/2 C. Colby-Jack cheese,
(optional toppings):
1/2 C. sliced black olives
1/2 whole green bell pepper, chopped
sliced mushrooms or any other pizza
toppings you may like

Melt butter & olive oil on medium to low
heat; once melted, toss in garlic; stir.
Raise heat to medium or medium-high;
add cream & milk; stir – continue stirring
until it comes to a boil. Add salt, pepper &
chili flakes, Parm. cheese; continue
stirring (sauce will thicken quickly, keep
stirring). Once thickened, remove from heat
& set aside.
Preheat oven 400 degrees F.
Using an oven-proof dish sprayed with
nonstick spray, add chips to bottom of dish;
drizzle garlic sauce over chips. Top with
onions & pepperoni and other toppings
of your choice.Top with shredded cheese; cook
until cheese is bubbly & veggies are warmed
through, about 7 minutes.


Chicken Stuffed Crescent Rolls

2 (8 oz, ea) pkgs. cream cheese,
2 (12 oz, ea) cans chicken; drained
1/3 C. green onions, chopped
salt & pepper
2 (12 oz, ea) pkgs. Big & Flaky
crescent rolls
4 T. melted butter
2 C. crushed corn flake crumbs

1 (10 oz) can cream of chicken soup
3 T. sour cream
2 T. butter
1 T. milk

Place cream cheese in large mixing
bowl or stand mixer. Add chicken, green
onions, salt & pepper – using 2 forks,
mix all together (or mix on Low 2 minutes
until all ingredients are combined, if using
stand mixer).Spray 2 large cooking sheets
with nonstick spray.

Preheat oven 350 degrees F.

Open roll pkgs. Gently pull
one triangle of dough from roll; spray a
rolling pin with some nonstick spray &
roll triangle out just a bit. Scoop about
3 T. chicken mixture into center of dough,
roll from bottom up to top making a ball,
pressing corners in & making sure all
filling is securely inside dough. Place
corn flakes in food processor; pulse until
they resemble coarse crumbs; pour into
a loaf pan. Flatten stuffed dough ball a
little & gently dunk into 4 T. melted butter.
Dip buttered roll into corn flake crumbs,
making sure both sides are coated well.
Place roll onto prepared pan making sure
there is about an inch space between each
roll. Bake 20 minutes until dough is cooked
& a bit crispy & chicken mixture is heated
In medium saucepan combine chicken soup,
3 T. sour cream, 2 T. butter & 1 T. milk; whisk
ingredients together. Heat sauce over medium-
high heat, stirring occasionally. Pour sauce over
baked rolls. Makes 16 rolls

NOTE: recipe can be made ahead & frozen:
assemble & bake rolls as instructed. Allow
to cool then carefully place in freezer-safe
ziplock bags. When ready to use, remove
from bag & microwave 2-3 minutes or place
in 350 degrees F. oven 10 minutes until
heated through.
Sauce does NOT hold up to freezing well –
best made fresh when ready to serve


Crab Guacamole

2 diced avocados, coarsely
1/4 C. diced red onion
1 jalapeno, seeded/minced
2 T. fresh cilantro
3 T. fresh lime juice
1/4 tsp. kosher salt
6 oz. canned lump crabmeat, drained
& flaked

baked chips, crackers, tortilla chips,
etc. for serving

Mix all ingredients together;
refrigerate, if desired, before serving
Makes 2 C. (or 6 servings – 1/3 C. per


Texas TNT Dip

1 1/2 lb. ground beef
1 (10 3/4 oz) can cream of mushroom
1/4 C. (1/2 stick) butter
2 lb. Velveeta, cut into cubes
1 C. salsa
2 T. chili powder

In saucepan over medium heat, cook
ground beef about 8 minutes until
browned; drain. Add remaining
ingredients; reduce heat to Low,
cook until cheese is melted & mixture
is warmed through, stirring
occasionally. Makes 8 C.

Crockpot Taco Soup

2 lb. ground beef
2 onions, diced
2 (15.5 oz, ea) cans pinto beans
1 (15.5 oz) can kidney beans, rinsed/
1 (15.25 oz) can corn
3 (14.5 oz,ea) cans diced stewed
tomatoes with green chilies (like
2 (4.5 oz,ea) cans diced green chiles
1 (1.25 oz) pkt. taco seasoning mix
1 (1 oz) pkt. Ranch salad dressing mix

tortilla chips
shredded Cheddar or Jack cheese
sour cream
diced green onion

In skillet brown hamburger with
diced onion; drain & add to crockpot.
Add rest of ingredients (except
toppings) to crockpot; stir to combine.
Cook on Low 6-8 hours or High 3-4.
Serve in bowls with toppings of
choice. Serves 6-8


We have still been very fortunate
with our weather – understand that
New York is due for a real nasty storm
coming this evening. We’re still in a
cold front (averaging 25 degrees each
day – but clear & sunny). With the sun
shining, our accumulated snow & ice
on driveway & roof is almost gone! YAY!
(I know – don’t hold your breath – there’s
always more where that came from and
it’s only the end of January!).

Started reading the Alphabet series of
murder/mysteries by Sue Grafton; they
are so named because she started her
first book with “A is for Alibi” and went
from there: “B is for Burglar”, “C is for
Corpse”  – just finished “C” – not sure if
she ever finished the alphabet, but am
pretty sure she’s close to the end so I’ve
got LOTS of reading ahead of me.

Next month is the last meeting of the other
knit group (the one that does hats/scarves/
mittens/gloves for the four homeless shelters
in our area). I’m not exactly sure if I’ll be with
them next ‘season’, I have a tendency to be
a bit compulsive when it comes to jumping
on the charity bandwagon (I can hear my
friends saying, in jest, “NO! Not YOU, Pammie!”)
and this last ‘season’ I tended to get a bit too
wrapped up in trying to make as many hats &
scarves as I could possibly make – which, in
turn, made me rather cranky and feeling
stressed. (Yep – I’m crazy like that). We’ll see
how I feel about it in the Fall when, I’m
guessing, they take up the mantle of crafting
for the shelters again. I had enough scrap
yarn to probably make another scarf but
had to actually tell myself “NO! STOP!!!
You’ve done ENOUGH for now!” so then I
picked up my bag of knitting for the cancer
center chemo caps. I have one about 1/4th
done – that will keep me busy for awhile.
Some of my ladies in my knit group are
already working on baby blankets for this
September’s Detroit Veteran’s Baby Shower!
One lady told me she already had two made,
another said she’s set her goal at FOUR and
has three already done! Wow! (I haven’t even
STARTED THINKING about making them yet!)

Tomorrow I have the privilege of going out
to lunch with two of my high school friends;
one I rode the bus with in high school and the
other was in Girl’s Choir with me in our junior
year – both are in my Adult Bible Sunday School
class at our church. We like getting together
every couple months just to chat – we’re all
almost the same age; one is a widow, the other
cares for her husband who has some major
medical issues – we all have kids, so we can
relate! Tomorrow we’re going to Big Boy; they
have good food at reasonable prices and none
of us is actually going for the FOOD, anyway!
The location of said restaurant is VERY close
to both JoAnn Fabrics AND Michael’s stores –
both of which sell yarn! I ‘might’ check them
out just to see if I’m ‘inspired’ by some baby
yarn to start my first Vet’s baby blanket –
we’ll see.

One of my members/friends in my knit group
is expecting their first child in June; they’ve
tried for a long time – she & I have spent much
time talking over what it’s like to NOT be able
to become pregnant (we tried for 8 years: many
meds – single & double fertility pills/surgeries,
etc. and ended up adopting, so I understand.)
It is a HUGE blessing that she & her husband
are now expecting in June – they’ve been
through a LOT. Knowing that she loves to knit
and has already made up quite a few hats,
snug sacks, socks, etc. for her baby, I’m NOT
going to be one to knit her a baby blanket. I’ve
decided to knit up a toy bunny (I made one
last year and posted the photo), a set of knit
baby blocks (yep, did that, too & posted) and
then maybe some baby headbands (like the
ones I knit last year for the Vet’s shower). We’ll
see where this takes me – another one of my
ladies & I are planning a baby shower for her
sometime in the beginning of May. Not sure
just what gifts the other members of the knit
group will create for her, that’s why I’m not
doing a blanket. She’s kind of like a little sister
to me and I’m just THRILLED for them – she
just found out last week it’s going to be a
girl! Anyway, we’ll see where tomorrow’s
‘yarn checking out/shopping’ goes!

Hope you’re having a GREAT day! Keep
keeping on – take care of yourself & your



Happy Friday!

It's Friday - I must Dance!

Too cute!

Yep, it’s Friday AND my dear husband’s 32nd birthday! Started out by making him coffee & a ham/green pepper/mushroom/onion/potato/cheese omelet with toast – that ought to ‘hold him’ for awhile. I’m planning his favorite dinner: Meat & Potato Pie and Banana Cake. Found the Meat & Potato Pie recipe on the side of a Campbell’s soup can a good 30+ years ago – it’s his favorite and so is the Banana Cake – that recipe I found ‘on line’ (never recorded the site) a good 12 years ago. Both recipes are good/tasty and hearty; the cake comes out really moist (I add banana flavoring, if I have it).

Our weather is still cooperating: around 25 degrees F., clear & a little sunny – not bad for driving. Am currently working on attempting to finish up the ‘borrowed yarn’ from the other Knit group – they are a 501C3 nonprofit group, so they do things MUCH differently than my group. They get donated yarn and then ‘loan’ it to you to make either hats/scarves/gloves/mittens – you sign it out much like a library book then turn in the finished projects – she has you sign a paper stating you will use the yarn for that purpose. At first I thought it a bit ‘odd’, but I’m getting used to the idea. Last meeting (Jan.) I took out 2 skeins of yarn and am STILL trying to use it all up! So far I’ve made two hats and a scarf (using a bit of my own yarn to stretch it further). Right now I’m looming a man’s hat using the last of the cream/brown variegated (mixed with my white) for the brim and the dark brown & my white for the body of the hat. It’s looking like there will STILL be some yarn leftover – have no idea what to do with that – not enough to make another hat/scarf and I DON’T do mittens/gloves. Oh well . . .


(knowing Sunday is probably Football, here’s more dips & appetizers)

Buffalo Chicken Pinwheels

4 oz. blue cheese, crumbled
8 oz. whipped cream cheese,
room temp.
3 C. cooked chicken, shredded
1/2 C. Buffalo sauce
4-6 (burrito-size) flour tortillas

In bowl combine blue cheese &
cream cheese. In separate bowl
combine chicken & Buffalo sauce.
Lay one tortilla on a plate & spread
an even layer of blue/cream cheese
mixture all the way to the edges (about
2-3 T.). Spread out about 2 T. chicken
mixture on top then, starting on the
edge, roll it up. Place roll on a plate
& repeat until all ingredients have
been used up. Refrigerate at least
1 hour. Slice off tortilla ends & set
aside. Slice roll into 1 inch thick pin-
wheels & serve. (You can eat the
‘ends’ – why waste them?)
Serves 10

Note; These can be made 1 day ahead
& kept refrigerated.

Layered Nacho Dip

8 oz. cream cheese, softened
8 oz. sour cream
1/2 T. taco seasoning
1 (15.5 oz) jar salsa
1 1/2 – 2 C. shredded Mexican-
4 Cheese
tortilla chips – for dipping

Place cream cheese in a bowl & mix
until smooth. Add sour cream & taco
seasoning; mix until well combined.
Spread mixture evenly on bottom of
a glass baking dish; top with salsa &
shredded cheese. Chill until cheese
firms a bit; about 30 minutes. Serve
with tortilla chips.


Cheesy Hashbrown Taco


1 lb. ground beef
1/2 C. diced green bell pepper,
1/2 C. diced red bell pepper,
1/2 C. whole kernel corn
1 pkg. dry taco seasoning
1 (10.5 0z) can tomato soup
1 (3 oz) pkg. cream cheese
1/2 C. chopped onion, divided
2 C. Mexican-style shredded
cheese, divided
1 tsp. salt
1/2 tsp. pepper
1/2 of (30 oz) bag frozen hash
brown potatoes, thawed

Preheat oven 350 degrees F.
Spray  2 or 2 1/2 qt. oblong
casserole dish with nonstick spray.
Brown ground beef & onion in heavy
skillet over medium-high heat; drain &
reduce heat. Add undiluted tomato
soup, corn & cream cheese; stir until
well combined (no chunks of cream
cheese visible). Stir in taco seasoning &
1 C. shredded cheese; pour into prepared
pan, spreading mixture evenly on bottom.
In a separate bowl, combine defrosted
hash browns, peppers, salt/pepper &
remaining 1 C. shredded cheese. Top
beef mixture with potato mixture, pressing
down slightly. Bake 30-35 minutes until
topping is browned & crispy on top.
Serves 6


Brown Sugar Snack Cake

1 1/2 C. Bisquick mix
1 (16 oz) pkg. light brown sugar
4 large eggs, lightly beaten
1 tsp. vanilla
1 C. flaked coconut
1 C. chopped pecans (optional)

Preheat oven 350 degrees F.
Stir Bisquick & brown sugar together;
add eggs & beat with a spoon until
blended. Stir in vanilla, coconut &
nuts (if desired). Lightly grease a
9 X 13 pan & pour in batter. Bake
30 minutes until a wooden toothpick
inserted into center comes out clean.
Cool in pan on wire rack. Cut into

How to BAKE Bacon

packaged sliced bacon

Preheat oven 400 degrees F.
Line a rimmed baking pan (jelly roll pan)
with foil or parchment paper; arrange
bacon in a singe layer on pan. Bake
17-25 minutes until bacon is cooked to
your liking.*
When bacon is crispy, carefully remove
pan from oven, making sure not to spill
bacon grease; transfer bacon to a paper
towel lined plate to drain. (If you want
to save the bacon grease, pour it into
a heat-safe container).

*Bacon can take various times to cook;
start checking as early as 8 minutes.


Bacon Jalapeno Nachos

4 C. tortilla chips
2 C. shredded Cheddar cheese
1 C. creamy jalapeno sauce (below)

Creamy Jalapeno Sauce:
2 T. butter
2 T. flour
1/4 tsp. salt
pepper, to taste
1 1/2 C. milk
8 oz. Jalapeno Cheddar cream cheese
1 C. chopped, cooked bacon
(optional: additional sliced jalapeno,

Prepare Sauce:
Melt butter in small saucepan over
medium heat; whisk in flour, salt
& pepper. Add milk & cook, stirring,
until mixture it thickened & bubbly.
Continue stirring & cook 1 minute
more. Remove sauce from heat & stir
in cream cheese until completely
melted. Add bacon; continue to
stir to combine.

Preparing Nachos:

Preheat oven 375 degrees F.
Spread tortilla chips in small baking pan.
Top with Cheddar cheese & bake 8-10
minutes. Remove from oven & top with
hot creamy jalapeno sauce. Top with
additional jalapeno pieces, if deaired.


Cheesy Cornbread & Chili Bake

2 T. vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 lb. ground beef
1 (28 oz) can crushed tomatoes
2 T. chili powder
1 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 (16 oz, ea) cans red kidney
beans, rinsed & drained
1 (8 1/2 oz) box corn muffin mix
1 C. (4 oz) shredded Mexican-blend

Preheat oven 375 degrees F.
In large pot over medium-high heat
heat oil; saute onion & garlic minutes
or until tender. Add ground beef; brown
8-10 minutes until no pink remains; drain
off grease. Add remaining ingredients
except muffin mix & cheese. Cover &
simmer over low heat 20-25 minutes
or until thickened. Spray a 9 X 13 baking
dish with nonstick spray. Spoon chili into
prepared dish. Prepare muffin mix accordg
to pkg. directions; stir in cheese. Spread
mixture over chili. Bake 20 minutes or until
a toothpick inserted into center comes out
clean. Cool slightly & serve. Serves 8


(almost forgot: here’s the two recipes I mentioned
Meat & Potato Pie

2 lb. ground beef
1 small chopped onion
1/2 – 3/4 C. dry breadcrumbs
1 egg
garlic powder
salt/pepper, to taste
dash Worcestershire sauce

about 4 C. cooked mashed

1 (8 oz) pkg. shredded Cheddar
cheese (I use Sharp)

Preheat oven 350 degrees F.
Place all meatloaf ingredients
in bowl & knead together until
well mixed. Place in a greased
9″X 13″ pan. Bake 1 hour – drain
grease. Frost top of meatloaf
with cooked mashed potatoes
then sprinkle top of potatoes
with shredded cheese. Return
to oven for about 15 more
minutes, enough to melt the
(this is a ‘rough’ recipe – I haven’t
used a real ‘written recipe’ making
this in a good 30 years!)
Banana Cake & Cream Cheese

1 C. sugar
2 C. flour
2 tsp. baking soda
1/2 C. water
2 very ripe, mashed bananas
pinch salt
1 C. mayonnaise (I use Miracle Whip)

Preheat oven 350 degrees F.
Lightly grease (or spray) two 9″
round cake pans or one 9″ X 13″.
Combine all cake ingredients & mix
well. Pour into prepared pan(s). Bake
about 45 minutes until a wooden
toothpick inserted into center comes
out clean. Remove from oven & allow
to cool completely before frosting.

Cream Cheese Frosting:

4 oz. cream cheese, softened
1/2 very ripe mashed banana
1/2 C. softened butter
2 C. powdered sugar
1 tsp. vanilla

Beat cream cheese, butter &
banana together until smooth.
Gradually add sugar & vanilla;
mix well then frost cake.

Hope you’re having a good day –
relax a little, put your feet up &
remember to ENJOY this day –
it’s the only one like it you’ll
ever get!



Thursday’s here – nothin’ special


Thought he was cute!

Today is another nice, slow day – just finished paying ‘House Bills’ – glad that’s done. Nothing particular planned for the day – maybe some knitting and a little ‘playing on my game: The Oregon Trail’ – nothing stressful – hehehe. Dinner last night was pork roast, carrots & potatoes in the crockpot – LOVE my crockpot! I put in a fully frozen roast at around 10:30 a.m. and by 5:30 all was ready to eat. Cooked the carrots & potatoes in another pot on the stove then added them to the crockpot. For some reason when I try to cook the baby carrots in the crockpot, no matter HOW long they’re in there, they come out crunchy.


Ikea Swedish Meatballs

1 lb. ground beef
1 lb. ground pork
1/2 white onion, chopped
2 cloves garlic minced
1 egg
1 egg yolk
1/4 tsp. nutmeg
3/4 C. Panko bread crumbs
3 T. unsalted butter, divided
2 T. milk
1/4 tsp. ground allspice
kosher salt/ground black pepper,
to taste

1/4 C. unsalted butter
1/4 C. flour
3 C. beef broth
1/2 C. heavy cream
1/2 T. Worcestershire sauce
kosher salt/ground black pepper,
to taste

Heat 2 T. butter in large pan or skillet over
medium-high heat; saute onion until softened
& translucent 5-7 minutes. Add garlic & cook
1 minute until fragrant. Pour in milk & stir
until a paste forms. Combine beef, pork,
breadcrumbs, egg & egg yolk, nutmeg, salt &
pepper in large bowl. Mix in onion & use your
hands to mix everything together, making
sure it’s all incorporated. Using a small ice
cream scoop or spoon, form 1 1/2 inch balls.
Heat remaining butter in skillet; in batches brown
meatballs on all sides. Transfer to a paper-towel
lined plate.
Melt butter in same pan over medium heat. Once
melted, whisk in flour – cook 1-2 minutes so flour
cooks out. Slowly stir in beef broth & Worces. sauce;
keep whisking until sauce is smooth. Stir in heavy
cream; season with salt/pepper, cook until thickened
2-3 minutes. Return meatballs to gravy & cook until
completely cooked through, 8-10 minutes. Taste &
adjust seasoning, if necessary, serve immediately.
Makes 3-4 dozen meatballs.


Glazed Banana Bars

1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
2 eggs
1 1/2 C. mashed bananas
(2-3 large)
2 tsp. vanilla
2 C. flour
1 tsp. salt
1 tsp. baking soda

1/4 C. melted butter
2 C. powdered sugar
3 T. milk
1 tsp. vanilla

Preheat oven 375 degrees F.
Cream together sugar, sour
cream, softened butter & eggs.
Add mashed banana & vanilla;
stir to incorporate. In medium
mixing bowl, add flour, salt &
baking soda; stir to combine
well. Sift dry ingredients into
wet; stir well with a wooden
spoon, just until combined.
Spray a large jelly roll pan
with nonstick spray; pour in
batter & smooth evenly.
Bake 17-20 minutes until
golden brown – a toothpick
inserted into center comes
out clean. Cool completely.

Add butter to a small glass
mixing bowl & melt in micro-
wave. Add powdered sugar, milk
& vanilla; whisk until smooth
then pour over cooled bars &
spread with a knife.


Crockpot Pizza Soup

1 lb. pork sausage, browned
1 (14.5 oz.) can diced tomatoes
with basil/oregano & garlic
1 (4 oz) can sliced mushrooms,
1 (14.5 oz) can beef broth
2 1/2 oz. pepperoni slices, chopped
1 green pepper, chopped
1 onion, chopped
1 C. water
1 T. Italian seasoning

Garnish: mozzarella cheese,

Place browned sausage and all
other ingredients in bottom of
crockpot (except cheese).
Cook on Low 4-6 hours.
Serves 6-8


Crockpot Zesty Shredded Pork

2 lb. Pork Tenderloin
1 (16 oz) jar Red Gold salsa
1 can green chiles
salt & pepper, to taste

Place meat in crockpot; season
to taste. Add remaining ingred-
ients. Cook on High 6 hours or
Low 8 hours. Shred pork using
two forks & serve on buns or
as part of a main dish over
rice, pasta or potatoes.
Serves 6


Creamy Garlic Pasta

2 tsp. olive oil
4 cloves garlic, minced
2 T. butter
1/4 tsp. salt
1/2 tsp. black pepper
3 C. chicken stock
1/2 lb. spaghetti or angel hair pasta
1 C. grated Parmesan cheese
3/4 C. Heavy cream
2 T. chopped fresh parsley

In pot bring olive oil to medium-low
heat. Add garlic & stir, allowing to
cook 1-2 minutes. Mix in butter until
melted. Add salt, pepper & chicken
stock; raise heat to High & let come
to a boil. Once at a rolling boil, add
pasta & cook per box directions.
Reduce heat to medium; mix in
Parmesan until completely melted.
Turn off heat & stir in cream & parsley.
Serve immediately.


Crockpot Hot Bean Dip

1/2 lb. ground beef, browned/drained
1 C. salsa or picante sauce
1 C. refried beans
1 (4 oz) can green chiles
1 T. taco seasoning
1 T. tomato paste
1/2 C. sour cream
medium or sharp Cheddar cheese, shredded

tortilla chips, for serving

Add beef, salsa, refried beans, chiles, taco
seasoning & tomato paste to crockpot.
Cover & cook on Low 3-4 hours or High
1-2 hours. Stir in sour cream & as much
cheese as you desire. Let cheese melt.
Turn crockpot to warm & serve with
tortilla chips. Makes 10 servings


Chicken Cordon Bleu “Impossible” Pie

1 C. cubed, cooked chicken
2/3 C. cubed cooked ham
1 C. shredded Swiss cheese (4 oz)
1/2 C. Bisquick mix
1/4 tsp. salt
1/8 tsp. black pepper
2/3 C. milk
1/3 C. chicken broth
1/4 C. chive & onion sour cream potato topped
(from 12 oz. container)
2 tsp. Dijon mustard
2 eggs

Preheat oven 400 degrees F.
Spray a 9 inch pie plate with nonstick spray. Layer
chicken, ham & cheese in plate. In medium bowl,
mix remaining ingredients with whisk or fork
until blended. Pour over ingredients in pie plate.
Bake 30-35 minutes or until knife inserted into
center comes out clean. Let stand 5 minutes before
serving. Serves 6

(recipe: Mary’s Recipe Exchange)
Creamy Spinach/Artichoke Dip

1 C. Miracle Whip dressing
1 C. sour cream
1 (14 oz) can artichoke hearts,
drained/finely chopped
1 (9 oz) pkg. frozen chopped spinach,
cooked/cooled/well drained
1/2 tsp. garlic powder
3 green onions, thinly sliced
3 canned chipotle peppers in
adobo sauce, chopped

Combine all ingredients; refrigerate
1 hour or until chilled. Makes 32
servings, 2 T. each


Deviled Egg Dip

6 hard boiled eggs, peeled
1/2 C. mayonnaise
1 tsp. yellow mustard
3/4 tsp. salt
1/4 tsp. black pepper

cut fresh vegetables for dipping

In food processor or blender,
combine all ingredients &
process until smooth. Refrigerate
until ready to serve. Makes 1 1/2 C.


Apple Pie Cookies

1 (2 crust) box ready to use pie
1 can apple pie filling
1 egg white, whipped
1-2 T. large sugar crystals (or gran. sugar)

Preheat oven 375 degrees F.
Remove pie crusts from box & let sit
15 minutes (per box instructions).
Lay out waxed paper; cut 2 1/2 inch
circles out of the crusts. (You can
re-roll scraps to make more circles).
*you can use the pie filling can as
a template
Cut strips out of second pie crust;
open pie filling & pour into a small
bowl – cut apples into smaller
pieces. Place 1 heaping T. pie filling
on each circle. Using strips, form a
lattice top on each circle. Use a fork
to press lattice edges to sides of
circles. Brush each with egg white &
sprinkle tops with some sugar. Place
on a cookie sheet lined with parch-
ment paper; bake 12-16 minutes
until browned.
(recipe: Facebook)

Was happy yesterday when I needed to put
gas in my tank; tank was at 1/4 full. Gas
was $1.79/9 and I filled up on $23.00!!!

Our weather is ‘typical Michigan’ – it’s
averaging in the 30’s – light snow but
sunny. I ‘played’ in it for a few minutes
yesterday pushing the maybe 1 1/2 –
2 inches of light, fluffy stuff around the
cars and up to our porch door. I don’t
mind when it’s like that – you can clear
off your car and go quickly, the roads
are wet but clear so that’s a good
thing! (Right now it’s showing 24 degrees F,
with a wind chill making it feel like 17 degrees –
typical Michigan. Looking at the forecast for
the rest of the week there’s likely light snow
a few days, some mostly cloudy days, but
nothing we can’t deal with. (I’m SO grateful
that, so far, our winter isn’t like last year –
that was just horrible!).

Stay dry, warm & rested – don’t forget to keep
hydrated, either! (With the air being much
drier than during the summer, you need to
remember to DRINK WATER more often –
something I tend to forget to do!)



Happy ‘Day Off/Holiday’!


It’s been a slow weekend here (just realized I totally missed posting more appetizer/dip recipes for those of you who were ‘into’ the football weekend – sorry!). Our weather has still been cooperating – chilly but not unbearable – no NEW snow. It’s 30 degrees F. right now and checking our weather forecast for the week, looks like they’re predicting snow, but each day it’s only like 30-40% probability, so I’m not worried; our roads are clear, driving is great!


Cake Batter French Toast

French Toast:
8 slices bread (poster used
French bread)
2 large eggs
1/4 – 1/2 C. milk (batter should be
consistency of pancake batter, so
add more milk if necessary)
1 tsp. vanilla
1 C. dry cake mix (any flavor will work)

canned white cake frosting

Glaze (if not using cake frosting)
2 C. powdered sugar
3 T. milk
1 T. butter, softened
(sprinkles, to decorate)

Prepare French Toast:
Heat a skillet or griddle to medium heat
then spray with nonstick spray. Mix eggs,
milk, cake mix & vanilla; dip each slice of
bread in mixture about 30 seconds to
fully coat. Remove & let excess mixture
drip off. Place in skillet or griddle & cook
until brown, about 4-5 minutes; flip over
& cook other side.

Glaze Topping:
Mix all ingredients until well
combined; pour over prepared
French Toast slices & decorate with
sprinkles, if desired.

Baked Potato & Sausage Casserole

2 tsp. olive oil
2 lb. Italian sausage links, cut
into 2″ pieces
1/4 C. olive oil
4 large potatoes, peeled/
thickly sliced
2 large green bell peppers,
seeded/cut into wedges
2 large red bell peppers,
seeded/cut into wedges
3 large onions, cut into wedges
1/2 C. white wine (or water)
1/2 C. chicken stock
1 tsp. Italian seasoning
salt/pepper to taste
chopped parsley (garnish)

Preheat oven 400 degrees F.
Heat 2 tsp. olive oil in large skillet
over medium heat; cook & stir sausage
until browned. Transfer sausage to large
baking dish. Pour 1/4 C. olive oil into
skillet & cook potatoes, stirring occasionally,
until browned, about 10 minutes. Add
potatoes to baking dish, leaving some oil.
Cool & stir peppers & onions in hot skillet
until they begin to soften, about 5 minutes.
Add vegetables to bakin gdish; pour wine &
chicken stock over mixture in dish & sprinkle
with Italian seasoning, salt & pepper. Gently
stir mixture. Bake 20-25 minutes until hot &
bubbly. Sprinkle top with parsley, if desired.
Serve hot. Serves 8

Crockpot Nacho Chicken

2-4 chicken breasts
1 can Ro*Tel diced tomatoes &
green chiles, drained
1 pkg. taco seasoning mix

Place all ingredients in crockpot;
cook on Low 8-10 hours.

NOTE: This mixture can be served,
shredded, over tortilla chips. Poster
adds shredded Cheddar cheese,
chopped green onions, sliced black
olives, sour cream & salsa on the side.
The chicken is also great in tacos or
burritos. Mixture also freezes well.

Cheesy Garlic Butter Noodles

2 1/4 C. shell pasta
2/3 C. shredded mozzarella
2 T. butter, melted
2 T. grated Parmesan cheese
2 tsp. minced fresh parsley
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground black pepper

Cook noodles accordg to pkg.
directions; drain. Add remaining
ingredients & toss until cheese is
melted. Serves 4


Baklava Poke Cake

1 (15.25 oz) box Butter Pecan
cake mix
2 1/2 C. finely chopped walnuts
1 tsp. cinnamon
1/4 C. butter, melted
1 (14 oz) can sweetened condensed
3/4 C. honey

Whipped Topping:
1 C. heavy cream
1/4 C. powdered sugar
1/8 C. honey
1/2 tsp. vanilla
1/2 tsp. cinnamon
additional walnuts & honey
for topping, if desired

Bake cake accordg to pkg. directions in
a 9 X 13 pan. While cake bakes, mix
walnuts, cinnamon & butter; set aside.
Once cake is done, remove from oven &
let cool 10 minutes. Mix together
sweetened condensed milk & honey. Poke
holes all over the cake. Pour about 3/4
of sweetened condensed milk mixture
over cake. Cover cake with walnut
mixture. Pour rest of sweetened condensed
milk mixture over walnut layer. Refrigerate
cake & allow to cool completely (to absorb
milk mixture) about 1 hour.
Whipped Topping:
Freeze a mixing bowl & whisk attachment
10-15 minutes. Remove from freezer & whip
heavy cream until it begins to thicken. Add
powdered sugar, honey, vanilla & cinnamon;
whip until stiff peaks form. Spread whipped
topping onto completely cooled cake.
Refrigerate cake until ready to serve.


Zesty Ham & Cheese Bread Squares

1 (16.3 oz) can refrigerated buttermilk
1 (10.2 oz) can refrigerated buttermilk
1 1/2 C. salsa
2 C. shredded Monterey Jack cheese
1 C. diced, cooked ham
3 scallions, sliced

Preheat oven 375 degrees F.
Spray 9 X 13 baking pan with nonstick
spray. Separate biscuit dough into a total
of 13 biscuits; cut each biscuit into 6
pieces & place in large bowl. Add salsa
& toss to coat well. Spoon mixture into
prepared pan; sprinkle top with cheese,
ham & scallions. Bake 35-40  minutes or
until edges are golden & center is set.
Remove from oven & let stand 15 minutes
before cutting into squares.
Serves 12


Bacon Jalapeno Deviled Eggs

12 large eggs, hard boiled & peeled
1 C. mayonnaise
1 1/2 tsp. vinegar
3/4 tsp. ground mustard
1/2 tsp. sugar
2 jalapenos, seeded/chopped
6 pieces bacon, cooked crisp/

Slice hard boiled eggs in half,
lengthwise. Remove yolks & place
in a mixing bowl; mash yolks with
a fork. Add mayonnaise, vinegar,
ground mustard & sugar; stir until
well combined. Mix in jalapenos &
bacon. Place mixture in a ziplock
bag. Cut a small hole in the bottom
corner of the bag to use as piping
bag. Using bag, fill each egg white
hole with mixture; sprinkle tops
with paprika. Chill until ready to
serve. Makes 24


Cabbage Casserole

1/2 medium cabbage, finely
1/2 C. rice, uncooked
1/2 C. chopped onion
1 lb. ground beef
1 1/2/ C. tomato juice

Preheat oven 350 degrees F.
Spread half of cabbage in bottom
of a roasting pan; sprinkle with salt.
Add rice, onion & meat; spread
remaining cabbage on top & salt/
pepper to taste. Cover with tomato
juice & bake 1 1/2 hours until done.

(recipe: Amish Country – Facebook)

2-Ingredient Peanut Butter Fudge

1 (16.3 oz) jar any brand peanut
1 tub ready-made frosting, any
flavor *

Empty both peanut butter & frosting
into a microwave-safe container. Micro-
wave on High 1 minute; stir. Microwave
on High 1 minute then pour into a
8″ X 8″ pan; smooth out then
refrigerate until hard.


Crockpot Chicken Pot Pie Soup

2 lb. boneless, skinless chicken
breasts, cut into cubes
2 1/2 C. frozen mixed vegetables
3 C. cubed potatoes
3 1/2 C. cream of chicken soup*
(optional: 1/2 C. instant mashed
potato flakes or 2 T. cornstarch +
3 T. cold water)

Place cubed chicken in crockpot; top
with frozen mixed vegs. Add cubed
potatoes & cream of chicken soup;
mix well & cook on High 6 hours.

*2 cans cream of chicken soup plus
1 C. water

Note: soup will thicken as it cools; you
can thicken it more if desired by using
1/2 C. instant potato flakes OR cornstarch.
To use cornstarch: mix together 2 T.
cornstarch and 3 T. cold water; stir into
soup, place lid back on crockpot & allow
soup to thicken about 10 minutes (soup
must be simmering or boiling slowly to

For Potato Flakes, stir in potato
flakes, cover & allow soup to thicken a
few minutes.


Like I said earlier, it’s a slow day around
here; almost finished with the knit scarf
for the homeless shelter (should be able
to finish that today.) There is still a good
amount of cocoa brown yarn, so I’m thinking
of making another hat – will have to
scrounge around in my yarn stash to see
what goes with that color. Just got notice
today that our next knit meeting for the
other group will be the last ‘turn in’ for
finished projects – after that we’ll just
complete projects and hold them until
next Fall. It’s an interesting group to belong
to – much less ‘structured’ than my group,
but then, they only meet once a month
whereby my group meets every 2 weeks,
year round.

Made homemade pizza for dinner last night –
youngest came home & I mentioned there
was lots in the fridge; his response: “Mom,
I’ve had pizza for 4 days now – no more!”
(He works for a pizza place – no wonder!) Oh
well – more ‘leftovers’ for us!

Not much else new; it’s nice, sometimes,
to have a ‘nothing planned’ day like today.
I started playing “The Oregon Trail” game on
husband’s Ipad (I gave up playing it around a
year ago – it’s OK, but frustrating as you can
only play for so long before you have to wait
for your character to regain strength before
you can do anything else. Ah yes, leisure
amusement, how fickle you are! (It’s free-
I’m not one for paying $$$ to play a game –
guess it brings out the Scots in me, eh?)

Enjoy your day –



Thoughts on a Thursday


It’s a very nice, QUIET day here – outside temperatures are as expected: cold 24 degrees with wind chill of 17 but it’s CLEAR, no new snow, so I’m happy. It’s been a little crazy around here the past few days – lots of rushing around, getting business done so it’s always nice to have a ‘down’ day where nothing in particular is planned. There’s still enough leftovers for dinner tonight, so I don’t even have to worry about what to cook – BONUS! Getting up this morning I made the ‘new’ Keurig coffee for husband & I only to find out oldest son stopped by, bringing us both LARGE Tim Horton coffee cups! Not wanting to hurt son’s feelings, of course, I drank about half the cup (I can usually only handle about 1 cup a day of the brewed stuff – 2 if it’s instant; tends to give me a headache). Let’s just say my head was really ‘rocking’ after that, but was pleased son thought of us before coming over. From his comments, I’m guessing there’s some sort of big football game Sunday (??? – you can tell I don’t follow sports) – he’s planning a big party at his house. In lieu of that information, I’ve gathered several Dip/Spread recipes for you – must admit, some really had me drooling! See what you think:


Easy Feta Dip

about 1/3 C. olive oil
3 Roma tomatoes, seeded/diced
4-5 green onions, sliced thin
8 oz. Feta cheese, crumbled (see note)
2-3 tsp. Greek seasoning

fresh baguette, sliced thinly

On large platter, drizzle olive oil until
you have a thin layer on entire platter.
Add tomatoes, green onions & Feta on
top of oil; sprinkle with Greek seasoning
to taste. Using a spoon, carefully combine
ingredients. Serve with warm, sliced
baguettes for scooping up the dip.

Note: Fresh feta that comes in a block
is what is preffered; it’s a lot more moist.
Precrumbled cheese is fine, but a little
more dry.

Cheesy Stuffed Mushroom Dip

Mushroom Mixture:
16 oz. Cremini mushrooms (8 oz.
chopped, 8 oz. sliced)
1 T. olive oil
1/2 C. finely chopped red bell pepper
1/2 C. finely chopped sweet onion
fresh thyme leaves (removed from
2 sprigs)
5 cloves garlic, finely chopped

Cheesy Mixture:
4 oz cream cheese
1/2 C. plain Greek yogurt
1/4 C. mayonnaise
1 (8 oz) bag Kraft Italian Five
cheese blend (plus 1/2 C. more
for topping)
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. garlic powder

Bread Crumb Topping:
1 T. melted butter
3/4 C. panko bread crumbs
crackers or bread, for dipping
Preheat oven 350 degrees F.
Mushroom mixture:
In large saute pan over medium heat,
saute sliced mushrooms in olive oil
4 minutes; stir frequently & gently.
Add chopped onions & bell pepper;
continue cooking 3 minutes. Add
chopped mushrooms, garlic & thyme;
cook 3 more minutes. Remove from
heat & let cool while preparing cheesy

Cheesy Mixture:
Mix cream cheese, yogurt, mayo, shredded
cheese, salt/pepper/garlic powder together.

Bread Crumb Topping:
Mix melted butter & bread crumbs together
with a fork until fully coated.

Using a slotted spoon, transfer mushroom
mixture to cheesy mixture & stir together.
Discard liquid leftover from sauteed mushrooms.
Transfer dip to an oven-safe dish; top with 1/2 C.
shredded cheese then top with an even layer of
bread crumb topping. Bake 30 minutes until
golden brown. Serve hot with crackers or


Crockpot Bacon/Cheeseburger

8 slices bacon
1/2 lb. ground beef
1 (8 oz) pkg. cream cheese, cubed
1 (8 oz) pkg. American Cheese blend,
1 can Ro*tel diced tomatoes & green

2 medium red bell peppers, cut into
strips, for dipping
your favorite chips, for dipping

Cook bacon over medium heat until
crisp; drain on paper towels. Crumble
bacon, reserving 2 T. for garnish. Cook
beef over medium heat 5-7 minutes,
stirring occasionally until cooked; drain &
return to pan. Reduce heat to Low; stir
in cream cheese, shredded cheese, Ro*tel
& crumbled bacon until well mixed &
cheese starts to melt. Pour mixture into
crockpot & cook on Low 2-3 hours; check
every hour to make sure sides are not too
hot. Sprinkle top with reserved bacon for
garnish. Keep heat on Low & serve with
bell pepper strips & bagel chips



Artichoke Jalapeno Dip

1 (14 oz) can artichoke hearts,
2 jalapenos, seeded
1/2 C. Parmesan cheese, grated
6 oz. cream cheese, softened
1/4 C. mayonnaise
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. garlic salt

Pita chips, bagel bites, crackers
or cut fresh veggies for dipping

In food processor, pulse artichoke
hearts until chopped. Add jalapenos;
pulse until desired consistency. Add
remaining ingredients; pulse until
fully blended. Spoon into a bowl &
serve with pita chips/bagel bites/
crackers or cut fresh veggies.
Store leftovers in refrigerator for
up to one week. Serves 6-8


Layered Greek Dip

1 (8 oz) pkg. cream cheese, softened
3 cloves garlic, minced
1 T. lemon juice
1 tsp. dried Italian seasoning
1 (10 oz) container hummus (plain)
1/2 medium cucumber (about 1 C.),
diced small
2 Roma tomatoes, diced small
1 (2 oz) can sliced black olives
1/3 C. crumbed Feta cheese
1 scallion stalk, chopped

Pita chips, for dipping

In medium bowl, using elec. mixer, beat
cream cheese, garlic,lemon juice &
Italian seasoning until thoroughly
combined & smooth. Spread mixture
into a deep 9″ pie plate or shallow
serving dish. Evenly spread hummus on
cream cheese layer; top with cucumber,
tomatoes, olives, feta & green onions.
Cover & refrigerate 2-24 hours. Serve
with pita chips. Serves 16


Tortilla Pinwheels

1 C. sour cream
1 (8 oz) pkg. cream cheese,
1 (4 oz) can diced green chiles,
1 (4 oz) can chopped black olives,
1 C. shredded Cheddar cheese
1/2 C. chopped green onions
1 tsp. garlic powder
1 tsp. seasoned salt

8 (10 inch) flour tortillas

Mix all filling ingredients together
(except tortillas). Divide filling &
spread evenly over tortillas; roll up.
Roll each tortilla in plastic wrap,
twisting the ends. Refrigerate
several hours or overnight. Unwrap;
cut into slices. Lay slices flat on a
serving plate or platter. Makes
50 pinwheel slices.

Cheesy Buschetta Dip

1 C. mozzarella cheese, shredded
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
3 cloves garlic, crushed
1 (14.5 oz) can diced tomatoes,

corn chips/tortilla chips

Preheat oven 425 degrees F.
In large bowl mix cream cheese using
an elec. mixer until creamy. Stir in
mozzarella, mayo, garlic & tomatoes;
mix until well combined. Spread
mixture in a glass pie plate or 8″ X 8″
glass dish sprayed with nonstick spray.
Bake 16-18 minutes until top is golden
brown. Serve with corn or tortilla

Chocolate Almond Cheesecake Dip

1 C. heavy whipping cream
1 (8 oz) pkg. cream cheese, softened
3 T. powdered sugar
1 C. Hershey’s Chocolate Almond spread

graham crackers, for dipping

Whip heavy cream using elec. mixer
until stiff peaks form, in a mixing bowl.
Using a separate bowl, mix cream cheese
& powdered sugar until smooth. Mix in
Choc/Almond spread until blended.
Gently fold in whipped cream mixture
until blended. Serve with strawberries/
graham crackers for dipping. Store any
leftovers in the refrigerator.

Crockpot or Stovetop
Sloppy Joe Dip

1 lb. ground beef
1/2 sweet onion, diced
1 bell pepper, diced
1 (15 oz) can sloppy joe sauce
8 oz. cream cheese, softened
1/2 C. grated Cheddar cheese

chips/crackers for dipping

In large skillet over meidum heat,
brown ground beef, onions & bell
peppers until meat is no longer
pink; drain.

Add sloppy joe sauce, cream cheese
& Cheddar cheese to pan with beef
mixture. Reduce heat to Low & cook,
stirring frequently, until cheese has
melted. Serve immediately or transfer
to crockpot set on Low or Warm.
Serve with chips or crackers

Add beef mixture, sloppy joe sauce,
cream cheese & Cheddar cheese to
crockpot set on Low. Cover & cook
2 hours until cheese has melted. Stir
before serving. Keep warm on Low or
Warm setting for serving. Serve
with chips or crackers

Ham & Cheese Soup

1 red pepper, diced
1 onion, diced
4 cloves garlic minced
1 T. oil
1 lb. ham, diced
2 (10 3/4 oz, ea) cans Cheddar Cheese
soup (Campbell’s)
2 (10 3/4 oz, ea) cans cream of potato
3 C. Velveeta, cubed
1 (8 oz) pkg. shredded Cheddar – Jack
or Monterey Jack cheese
4 C. milk
1 C. whipping cream
salt/pepper to taste
1 T. garlic herb seasoning

Heat oil in skillet; cook onion, garlic &
red pepper until tender – add to 6 qt.
crockpot with remaining ingredients,
mix well. Cool on Low 4-6 hours, stirring
regularly (to prevent burning). Serves 8-10


You can see that my computer
is having ‘fun’ changing the size
of the print fonts for me – nice.
I type them in one size and it
makes them HUGE sometimes;
I ‘try’ to change it, but sometimes
it just doesn’t work – sigh.

Enjoy your day – take a little time
for ‘you’ – maybe enjoy a little
snack you haven’t had in awhile,
put your feet up or take a 5 minute
‘power nap’ – remember to ‘treat
YOU’ – you need to keep yourself
‘up’ in order to help others!



Published in: on January 15, 2015 at 3:02 pm  Comments (1)  
Tags: , , , , ,

Lots of Errands – Lots done!


Our weather is STILL cold (around 11 today, but no winds!); I had quite a few errands that I just kept putting off. Was ‘going’ to do them yesterday and then we got snow overnight and I just didn’t feel like using the broom to clear off my car, struggling down the driveway (and knowing that when returning I might NOT make it up our hill if it wasn’t shoveled) – so I stayed home. Husband happily went out & shoveled out the bottom of the drive with the help of middle son (Yes, the one who was sick) – they got it cleared in record time. Today was: (1) to a company to get my signature notarized (2) to the bank (3) Walgreen’s (4) Library (5) the Township to pay Winter taxes and finally to (6) Krogers for a few groceries. Glad I got it all done early so that now I can just relax a bit. Homemade chili is cooking on the stove; laundry’s caught up & folded, various things to mail were taken care of. When I went to the other knit group Saturday I picked up two rather large skeins of yarn: a brown & cream variegated and a cocoa-brown solid; made a man-sized loomed hat out of them, using the two together. Still lots of yarn left so I started on a scarf using a (new t0 me) pattern – easy, two-row pattern. Since I wasn’t exactly sure how much yarn would be needed I added a cream color: scarf now has about 12 inches of cream, then about the same in variegated. There’s quite a bit of the cocoa, so I’m going to try to use that up entirely for the main body of the scarf, then repeat the variegated & cream on the other end – I’m hoping it will be long enough to be a man’s scarf to go with the hat – we’ll see. (I’d forgotten why I usually don’t like loom knitting: makes my fingers & wrists sore – oh, well – gotta plug on, right?)

Our middle son is now working again! He had mentioned that he was going to go ‘work out’ at the gym with our oldest son, yesterday. What he/we didn’t expect was: (1) his dad would ask for help shoveling snow-FIRST (Remember: this kid has NOT done any exercise, except two short walks with me a few weeks ago, since he was in the hospital for almost 3 weeks). As he came in the door from shoveling he announced that he had to leave to go ‘work out’ with his brother (I cautioned him to not ‘over-do’ it). Later on he came racing in the house; apparently he & oldest son stopped by the restaurant they both used to work at & had lunch. Oldest (who used to be Exec. Chef there) had a ‘chat’ with current chef and asked if middle son might be able to come back to work as a dishwasher. (since he left the job ‘hanging’ by his medical emergency, he hadn’t contacted them about work). Apparently they both chose the PERFECT time/day to ask that question as the current dishwasher hadn’t shown up for work; Exec. Chef said he could work that day if he could change clothes & come back in. You can imagine the thoughts going through MY mind: Oh, Brother! And I was worried about him over-doing it with the snow & gym work out and now he’s going to do strenuous work for 8 hours??? As he put it to me: “Mom, what choice do I have if I want my old job back?” and so he went. He came home about 11 p.m. totally worn out but happy for the work he did. Apparently the restaurant has had EIGHT dishwashers since he was there and they ALL FAILED! He said the place was a mess when he got there so he had to do some cleaning up BEFORE he could actually start doing the dishes/pots & pans! They told him he will be ‘on – call’ for the rest of the week and they will assign him actual hours starting Monday! They didn’t call him in today, so I’m really glad he got a day to rest up after all that; he slept really good last night. So happy he’s finally getting his life back together! (He started prompting me today as to when we were going ‘mattress shopping’ – he will need one when he moves in with his brother; apparently they’ve been talking and it might be soon! (All depends on his getting a job – needs $$$ to pay rent, of course).


(this recipe is a bit vague on how ‘much’ you need to make the recipe, but

I think you can figure it out OK)

Oven-Baked Tacos

Soft taco shells
1 lb. ground beef, browned/
1 can refried beans
1 pkg. dry taco seasoning mix
half small can tomato sauce
shredded cheese of your choice

Preheat oven 375 degrees F.
Spray a 9 X 13″ dish with non-
stick spray. Mix browned meat,
refried beans, taco seasoning
& tomato sauce together. Stand
a soft taco up (so you can make
a taco out of it), fill middle with
mixture – repeat process until
dish is filled with ‘tacos’. Top
tacos with shredded cheese &
bake 10 minutes.

(recipe: facebook)

Vegetable Beef Soup

2 lb. ground beef
olive oil
6 Yukon Gold potatoes,
8 carrots, diced
3 celery stalks, chopped
1 large yellow onion, chopped
3 cloves garlic, minced
1 bag frozen green beans
1 bag frozen corn
4 C. beef broth
1-2 C. wtaer
1 (28 oz) can diced tomatoes
2 bay leaves

Heat olive oil in large stock pot
over medium heat. Add ground
beef & brown; remove & set
aside. Add more oil to same pot;
add celery, onion, potatoes & carrots;
saute until onions are translucent.
Add gr. beef back to pot; pour in
beef stock, water, tomatoes, frozen
green beans, corn & bay leaves; bring
to a boil. Reduce heat to simmer & cover.
Let simmer 1 hour. Season with salt
& pepper.  Serves 6

No-Bake Peanut Butter/Oreo Dessert

20 oreos, divided
2 T. butter, softened
1 (8 oz) pkg. cream cheese, softened
1/2 C. peanut butter
1 1/2 C. powdered sugar, divided
1 (16 oz) tub Cool Whip, thawed,
15 miniature peanut butter cups,
1 C. cold milk
1 (3.9 oz) pkg. instant chocolate fugde
pudding mix

Crush 16 Oreos; toss with the butter &
press into ungreased 9″ square pan; set
aside. In large bowl, beat cream cheese,
peanut butter & 1 C. powdred sugar until
smooth. Fold in half of Cool Whip & spread
over crust; sprinkle top with peanut butter
cups. In another large bowl, beat milk,
pudding mix & remaining powdered sugar
on Low speed 2 minutes. Let stand 2
minutes until soft-set; fold in remaining
Cool Whip then spread over peanut butter
cups. Crush remaining Oreos & sprinkle
over top. Cover & chill at least 3 hours.
Serves 12-16


Easy Pierogi Casserole

9 lasagna noodles, uncooked
4 C. hot cooked mashed potatoes
1/2 C. (Kraft) Philadelphia
Chive & Onion cream cheese spread
6 green onions, thinly sliced
1 (3 oz) pkg. bacon bits, divided
2 C. shredded triple Cheddar cheese
(Kraft), divided

Preheat oven 375 degrees F.
Cook noodles accordg to pkg. directions,
omitting salt. Combine potatoes, cream
cheese spread, onions, 1/2 C. bacon &
1 C. Cheddar cheese. Place 3 noodles in
9 X 13 dish sprayed with nonstick spray.
Cover with 1/3 of potato mixture; repeat
layers twice. Top with remaining bacon &
cheddar; cover. Bake 33-35 minutes or until
heated through, uncovering for last 5
minutes. Let stand 10 minutes before
cutting to serve. Serves 12

(recipe: Kraft Foods)

Smothered Chicken w/Bacon & Onions

8 slices bacon, cut into 1″ pieces
2 onions, cut lengthwise in half, then sliced
1/3 C. flour
1/2 tsp. pepper
1 1/4 C. chicken broth
8 bone-in skinless chicken thighs
2 T. chopped garlic
3/4 C. sour cream
4 C. egg noodles, uncooked
2 T. chopped fresh parsley

Cook & stir bacon in large skillet over
medium heat until crisp; remove bacon
from skillet; drain on paper towels. Drain
all but 2 T. drippings from skillet. Add onions
& garlic to skillet; cook 15-18 minutes or until onions
are golden brown, stirring occasionally. Add
flour, pepper & half of bacon during the last
minute. Whisk in broth (mixture will be thick).
Add chicken to crockpot; cover with onion
mixture. Cook on Low 4-5 hours or High
2-3 hours. About 15 minutes before serving,
cook noodles as directed on pkg, omitting salt.
Drain noodles & place on platter. Transfer
chicken to platter, reserving onion mixture in
crockpot. Stir in sour cream. Top chicken with
onion mixture, parsley & remaining bacon.
Serves 8

(recipe: Kraft foods)

Avocado Chicken Salad

2-3 boneless, skinless chicken breasts
1 avocado
1/4 C. chopped onion
juice of 1/2 lime
2 T. cilantro, minced fine
salt & pepper, to taste

Cook chicken breasts until done; let
cool & shred. Mix all other ingredients
together with chicken and serve.
Good on toast, crackers, a few leaves
of lettuce.

(recipe: Facebook)

Chocolate Walnut Cake

8 eggs
1 C. granulated sugar
1/2 C. packed dark brown sugar
1 1/2 C. toasted ground walnuts
2 tsp. vanilla
6 T. flour
1/3 C. sifted cocoa powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 C. orange marmalade
1 tsp. confectioners sugar

Preheat oven 375 degrees F.
Lightly grease & flour 9″ springform pan,
tapping out any excess flour. Crack 2 eggs
in large bowl; separate 2 more eggs, placing
whites in a second large bowl & adding yolks
to the bowl with the whole eggs. Separate
remaining 4 eggs, adding whites to other whites
(reserve the 4 yolks for another use). You should
have 6 whites in 1 bowl, 2 whole eggs plus 2
yolks in the other bowl.
Beat egg whites with elec. mixer on high speed
until foamy. Add 1/3 C. granulated sugar & beta
until soft peaks form; set aside. Clean & dry
beaters. Add brown sugar & remaining 2/3 C.
granulated sugar to eggs & yolks; beat with
mixer on medium speed until thick & light
colored, about 3 minutes. Scrape down sides of
bowl; beat in toasted ground nuts & vanilla until
combined. Beat in flour, cocoa powder, salt &
cinnamon just until combined, scraping down
sides as needed. Fold in 1 C. beaten whites with
a rubber spatula until smooth, then fold in
remaining whites with very gentle arcs, just until
incorporated (some white streaks may still be
visible). Gently pour batter into prepared pan.
Place pan in oven, reduce heat to 325 degrees F.
Bake until set, puffed & spongy, but nonetheless
firm, 40-45 minutes. Transfer to wire rack; let
cool completely, about 2 hours. Cake will shrink
away from sides of pan as it cools. Remove pan
sides. Release cake from pan’s bottom using a
long, thin metal spatula & carefully transfer to
a serving plate. Slice cake, horizontally, into two
layers with long thin knife. Gently life off top,
spread marmalade (or jam) over bottom layer
& replace top. Do not press down. Sprinkle top
with confectioners sugar just before serving.
Serves 10

(recipe: Eating

How are your Gas Prices lately? Today I passed
by my favorite (Clark) station; the other day
they had the cheapest gas on sale for $1.86/9
then later that day it went to $1.82/9 – today
I was thinking it might be that price or lower,
only to find it was: $1.89/9 ! Not cool! (Don’t
get me wrong, $1.89/9 beats $4 a gallon any
day, it’s just that the way the gas prices have
been dropping, I expected to see lower than
$1.82/9  – not a jump!

Well, since it’s still really COLD outside, I’m
going to go get cosy in my recliner, cover up
with a crocheted blanket my dear friend
Mary/Momma made me and work on that
brown/cream scarf more.

Enjoy your day and stay warm!!!