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!)




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