First Day of the NEW Year!



Just spent at least a half hour ‘on line’ video conferencing with a very nice computer tech at Office Depot; he was attempting to help me switch my old Office Max account over to their Office Depot program. Office Depot merged with Office Max, hence they want all customers on their new combined service. The guy who helped me was infinitely helpful: we tried all sorts of number/letter combinations trying to get a password their computers would accept (very patient man!). After much typing back & forth, logging in and out of new account, we finally figured out that their system only accounts for 10-digit passwords (I had been typing in ELEVEN! really messed with their system!) Success! Now I have a new combined account – what a crazy system! I told him, many times, just how appreciative I was of his help and patience – so glad to work with a ‘live person’ instead of a computer!  How is YOUR first day of the new year? Both of my sons are out – one had to work (he works for Papa Romano’s pizza) and said they will probably be pretty busy today – interesting! Middle son (the one who was sick) took off to spend time with an old friend – glad to see he’s feeling better and wanting to play video games with his friends! Yes, he’s 25 – soon to be 26, but he’s a ‘kid at heart’.


Chicken Tamale Casserole

4 oz. grated Cheddar cheese
4 oz. Monterrey Jack or Pepper
Jack cheese, grated
1/3 C. milk
1 egg
1 tsp. ground cumin
1/8 tsp. ground red pepper
1 (14 3/4 oz) can cream-style corn
1 (8.5 oz)
box corn muffin mix
1 (4 oz) can chopped green chiles
1 (10 oz) can red enchilada sauce
1 lb. ground chicken or turkey
salt & pepper, to taste
fresh chopped cilantro or parsley

Preheat oven 400 degrees F.
Spray 9 X 13 baking pan with nonstick
spray. Combine cheeses in a small bowl.
In large bowl, mix together 1/4 C. combined
cheese, milk, egg, cumin, red pepper, corn,
muffin mix & green chilies; stir until just
combined. Pour into prepared pan; bake
15 minutes or until just set. Cook ground
chicken in skillet over medium heat until
cooked completely through; drain & add
salt & pepper. Remove cornbread from oven
& pierce all over with a fork. Pour enchilada
sauce over corn bread; top with chicken &
remaining cheese. Return to oven 15 minutes
then sprinkle top with chopped cilantro.


Triple Chocolate Banana Bread

1 1/4 C. flour
1 tsp. baking soda
1/4 tsp. salt
1 T. cocoa powder
1/2 C. (1 stick) unsalted butter,
2/3 C. sugar
1 egg
2 tsp. vanilla
2 oz. unsweetened chocolate,
melted & cooled
2 medium bananas, mashed (equals
approx. 1 C.)
1/2 C. sour cream
1 C. mini semi-sweet chocolate chips

Preheat oven 350 degrees F.
Lightly grease or spray with nonstick
spray three 5 3/4″ X 3 1/4 ” X 2″
mini loaf pans. In large bowl whisk
together flour, baking soda, salt &
cocoa powder. In another bowl, using
an elec. mixer, beat butter until smooth,
then beat in sugar until light & fluffy.
Blend in egg, vanilla, melted chocolate,
banana & sour cream until fully
incorporated (batter may look curdled –
it will smooth out with addition of flour).
Gently mix in dry ingredients & chocolate
chips until just blended. Evenly divide
batter between prepared pans. Bake
40 – 45 minutes or until toothpick inserted
into center comes out clean. Cool bread
in pans 10 minutes before removing to
a wire rack to cool completely.

Note: Instead of mini loaves, you may also
bake bread in a full-sized loaf pan 60
minutes until bread tests done.


Broccoli Cheese Soup

1 (10 oz) pkg. frozen broccoli
1/2 C. chopped onion
1 C. Half & Half or milk
1 T. butter
1 T. flour
1 (14 oz) can chicken broth
1 C. shredded Cheddar cheese
dash pepper

Place broccoli in a colander & run
hot water over it to thaw. In large
saucepan, melt butter & saute onion
until clear. Stir in flour; add broth &
Half & Half (or milk). Keep stirring
until it comes to a boil, then add
cheese & broccoli. Turn down heat &
simmer 5 minutes until broccoli is
tender & sauce has thickened.


Pork Chops with Cider Onion Sauce

1 T. cooking oil
4 boneless pork chops
1/4 tsp. salt
1/4 tsp. black pepper
1/2 C. chopped onion
3/4 C. apple cider or juice
1/3 C. maple syrup
1 T. cornstarch

Heat oil in large skillet over medium-high heat.
Sprinkle both sides of chops with salt & pepper.
Place in skillet; cook 4 minutes or until browned.
Turn chops over, reduce heat to medium & cook
6 minutes more or until slightly pink in centers
(160 degrees F.). Remove from skillet, keep warm.
Add onion to skillet, cook 4 minutes or until tender.
Stir together remaining ingredients in small bowl
until blended. Gradually add to onion, cook 3-4
minutes or until sauce is thickened, stirring
occasionally. Drizzle sauce over chops. Serves 4


Stuffed Shells

1 (10 oz) pkg. frozen chopped spinach,
thawed, well drained & squeezed dry
1 (16 oz) container cottage cheese
1 red pepper, chopped
1 egg white
1 (.7oz) envelope Italian salad dressing MIX
1 C. Mozzarella cheese,shredded/ divided
20 jumbo pasta shells (for stuffing),
cooked & cooled
1 (14 oz) jar spaghetti sauce

Preheat oven 400 degrees F.
Combine first 5 ingredients; stir in 1/2 C.
mozzarella; spoon into shells. Spread half
sauce over bottom of 9 X 13 baking pan.
Place shells in dish; top with remaining
sauce & mozzarella. Cover & bake 40 minutes
or until heated through, uncovering last
30 minutes of cooking time. Serves 5

(recipe: Kraft foods)

No-Bake Peanut Butter Pie

1 (8 oz) pkg. cream cheese, softened
1 1/2 C. confectioners sugar
1 C. peanut butter
1 C. milk
1 (16 oz) pkg Cool Whip, thawed
2 (9 inch) prepared graham cracker
pie crusts

Beat together cream cheese &
confectioners sugar; mix in peanut
butter & milk. Beat until smooth.
Fold in Cool Whip. Spoon into pie
crusts, cover & freeze until firm.

(recipe: Rhonda G-Marys Recipe Exchange)

Mozzarella Chicken Roll-ups


boneless, skinless chicken breasts
chunk of mozzarella cheese cut into
1/4″ rectangles
chopped basil
chopped garlic

Preheat oven 350 degrees F.
Place 1/4″ rectangle of mozzarella in
middle of chicken breast; sprinkle with
chopped basil & garlic. Place in pan;
cook 30 minutes.

(recipe: Facebook)

Brown Butter Walnut Pie
serves 8

Crust & Filling:
flour, for dusting
1/2 recipe Flaky Butter Pie Dough
(recipe below)
13 T. unsalted butter
3/4 C. light brown sugar
6 large eggs
1 3/4 C. light corn syrup
1 1/2 tsp. vanilla
1 1/4 tsp. kosher salt
3 C. whole walnut halves, lightly

1/3 C. heavy cream
2 T. confectioners sugar
1 C. sour cream
1/2 tsp. vanilla

Preheat oven 375 degrees F.

Flaky Butter Pie Dough:
(makes enough for 2 crusts)

2 1/4 C. flour
1 T. sugar
1 tsp. salt
12 T. unsalted butter, cubed & chilled
6 T. ice-cold water

Make Crust:
Mix together ingredients for crust. On
lightly floured surface, roll dough into a
12″ round. Fit into a 9″ pie plate; trim
edges & crimp. Chill 30 minutes. Using a
fork, prick dough all over. Line dough with
parchment paper & fill with pie weights
or dried beans; bake 15 minutes. Remove
paper/weights/beans; let cool.

Oven set at 375 degrees F.
Make Filling:
Melt butter in 10″ skillet over medium heat;
cook until butter is dark golden brown with
dark brown flecks and it gives off a nutty
aroma; 20-22 minutes. Remove from heat; let
cool. Whisk sugar & eggs in a bowl until pale &
fluffy. Stir in browned butter, plus corn syrup,
vanilla & salt until smooth. Fold in walnuts &
pour filling over baked dough. Using a rubber
spatula, spread into an even layer. Bake until
just set in center, about 40 minutes. Transfer
pie to a wire rack & let cool completely before

Make Topping:
Whip heavy cream & sugar in a bowl until stiff
peaks form. Fold in sour cream & vanilla. Serve
slices of pie with a dollop of sour whipped cream.

(recipe: Yahoo “Shine”)
Just checked our local weather: 27
degrees F. (with the wind chill, feels
like 14 degrees F). Still a little cloudy
but no ‘white stuff’ – saw a few really
tiny flakes (looked like tiny feathers)
floating around, but no accumulation –

No real ‘plans’ for the day – working
on laundry and need to tackle the
clean dishes in the dishwasher and
the dirty ones in the sink, but no big
deal. Dinner is a given: more turkey
& mashed potatoes; I LOVE when
you can have already cooked dinner
for more than one night! Bonus! (If
I’d have thought more while at Krogers,
I would have picked up the other 14 lb
turkey, too – they had 2 in the marked
down meats section – dumb me. Getting
a Butterball turkey at $1.00 a lb. was
a great thing – having one extra would
have equally been nice, but I wasn’t

Hope you have a GREAT start to your
New Year!



Published in: on January 1, 2015 at 2:33 pm  Comments (1)  
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One CommentLeave a comment

  1. Didn’t think to look for bargains when I was out. (Never had any money to buy before). I certainly hope our new year is more promising than the past one. Love yah Momma

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