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.

(recipe: allfood.recipes)
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

(recipe: allfood.recipes)
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

(recipe: julieseatsandtreats.com)

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.

(recipe: liveloveandsugar.com)

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

(recipe: mrfood.com)

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

(recipe: realhousemoms.com)

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.

(recipe: just2sisters.com)

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.

(recipe: thegunnysack.com)

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 –



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