Just Like a LOT of the nation, we’re snowed in!

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The sun is shining today – temps 11 degrees with wind chill -7, so it’s COLD! Estimating, we got around 11 inches of snow yesterday – this morning. Enough to say, we gave up trying to shovel the end of our driveway and called the plow guy around 6 p.m. He said he’d be here as soon as he could – woke up today – still NO PLOW! Middle son was supposed to drive a friend at 9:30, I called plow guy at 7:40, went to answering machine with no ability to leave message – sigh. Finally called him again at 8:10 & he answered: “I’ll be there in an hour” – let’s just say that was one LONG hour – he came 2 hours later! Driveway is clear, we can get in & out. Youngest son spent the night at a friend’s after I texted him to stay away, his little car wouldn’t have made it up the driveway. Crazy stuff but we’re good – like my good friend Mary/Momma said on her blog: we’ve got heat, lights, enough food & things to amuse us – we’re not hurtin’ any. (Thank you, Lord!) Just very glad I don’t have anywhere to go today!

—-

Just learned that our area got a total of 16.5 inches of snow – the Third Highest snowfall in Detroit area history! I believe it!

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Easy Bruschetta
(appetizer)

1 (14.5 oz) can diced tomatoes with
garlic & olive oil, well drained*
1/4 C. chopped fresh basil
1 (6 oz) pkg. grated Parmesan cheese
——
baguette slices or wheat crackers

Place 2 tsp. diced tomatoes on each
cracker/slice; sprinkle with 1 tsp. cheese &
1/2 tsp. basil. Place on serving tray.
Makes 24 servings.

(recipe: redgoldtomatoes.com)
—————————-

Hot Fudge Brownie Bread

1 box brownie mix
1 (11 oz) jar Hot fudge sauce
3 large eggs
1/3 C. vegetable oil

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In medium bowl combine
all 4 ingredients; mix until smooth.
Pour batter into prepared pan &
bake 45 minutes until cooked all
the way through (test with toothpick).
Let cool completely before removing
from pan. Serve warm. Makes 1 loaf.

(recipe: allfood.recipes)
————————————–
Cheesy Chicken/Rice Casserole

1 C. uncooked brown rice
1 lb. cooked, skinless boneless
chicken breasts, diced
2 C. chicken broth
1-2 cubes chicken bouillon
1 (16 oz) pkg. frozen broccoli
1 (8 oz) pkg. frozen mixed vegetables
1 C. Cheddar cheese, shredded
1 1/2 C. sour cream
2 T. whole wheat flour
1 T. butter
2 tsp. onion powder
1 tsp. paprika
salt & pepper, to taste

Preheat oven 400 degrees F.
Spray 9 X 13 baking with with non-
stick spray. Cook rice accordg. to pkg.
directions, using chicken broth instead
of water and adding bouillon to broth.
Bring a large pot of water to boil; blanche
broccoli & mixed vegs. 3 minutes; drain &
spread evenly into prepared dish. Top veg.
with cooked chicken; sprinkle with salt/
pepper/onion powder & paprika. Top with
1/2 C. shredded cheese then top with
cooked rice.
In small saucepan, melt butter over medium-
high heat. Whisk in flour & stir until well-
combined. Add milk, salt/pepper & continue
to whisk constantly until mixture bubbles &
thickens. Remove from heat & fold in sour
cream. Pour over rice then sprinkle top with
remaining rice.
Bake 20 minutes until cheese is melted &
bubbly. Let cool 10 minutes before serving.
Serves 8

(recipe: allfood.recipes)
————————————-

Black Bean/Corn Salsa

2 (15 oz, ea) cans black beans, rinsed/
drained
1 (14.5 oz) can whole kernel corn,
drained
2 (10 oz., ea) cans diced tomatoes &
green chiles
1 (14.5 oz) can diced tomatoes, drained
1/2 C. chopped green onions
2 T. chopped fresh cilantro
salt/black pepper – to taste

chips/crackers, for dipping

In large bowl combine all ingredients;
stir to combine. Refrigerate several
hours or overnight to blend flavors.
Makes 30 servings

(recipe: redgoldtomatoes.com)
——————————–

Oven-baked Onion Rings

1 C. flour
3 red onions
3 eggs
3 T. milk
2 C. breadcrumbs
1 T. “Old Bay” seasoning
1/2 tsp. garlic powder

Preheat oven 450 degrees F.
Line baking sheet with parchment
paper; spray with nonstick spray.
Beat eggs & milk in small bowl;
combine flour, salt, Old Bay & garlic
powder in another bowl. Place
breadcrumbs in a shallow pie plate.
Peel out layer of onions & chop off
top & bottom. Slice onions horizontally
into 1/2 inch slices; separate layers so
they become rings. Dip one ring first
into bowl with flour, then into eggs/milk
then dip in breadcrumbs & place on
prepared sheet. Repeat, coating each
ring & placing on sheet. Spray all
onion rings with a little more nonstick
spray. Bake 25 minutes until golden
brown. Serves 5-6

(recipe: 12tomatoes.com)
—————————————-

Fiesta Crock Pot Pork Chops

6-8 pork chops
1 (15 oz) can chili beans with chili sauce
1 1/2 C. salsa
1 C. corn
green chiles to taste

3/4 C. cooked white rice

Layer all ingredients (except rice) in
crockpot in order shown. Cover &
cook on Low 5 hours or High 2 1/2
hours. Serve over cooked rice.
Serves 6

(recipe: recipesthatcrock.com)
—————————————-

Lemon Zucchini Bread

2 C. flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 C. canola oil
1 1/3 C. sugar
2 T. lemon juice
1/2 C. buttermilk
zest of 1 lemon
1 C. grated zucchini

Glaze:
1 C. powdered sugar
2 T. lemon juice
1 T. milk

Preheat oven 350 degrees F.
Mix flour, salt & baking powder in
medium bowl; set aside. In large
bowl, beat eggs, then add oil & sugar
until well blended. Add lemon juice,
buttermilk, lemon zest & blend well.
Fold in zucchini until mixed well. Add
dry mixture to wet mixture & blend
all togehter. Pour into greased 9″ X 5″
loaf pan. Bake 40-45 minutes. While
still warm, make glaze and spoon
over bread. Let glaze set up before
cutting & serving.

(recipe: lilluna.com)
—————————————-

Tangy Green Bean Salad

1 lb. fresh green beans, trimmed
1/3 C. zesty Lime Vinaigrette
dressing (Kraft)
1 red pepper, cut into thin strips
1 small red onion, sliced
2 cloves garlic, minced
1/4 C. cider vinegar
2 T. grated Parmesan cheese

1/3 C. sliced almonds, if desired

Cook beans in boiling water in
saucepan 3 minutes; drain. Heat
dressing in large skillet on High
heat. Add peppers, onions &
garlic; cook & stir 3 minutes. Add
vinegar & beans; cook 2 minutes or
until heated through, stirring
frequently. Sprinkle top with cheese.
Top with sliced almonds, if desired
Serves 6

(recipe: Kraft foods)
——————————-

3-Cheese Mushroom/Tortellini Soup

2 tsp. butter
2 stalks celery, chopped
1 small onion, chopped
1 carrot, peeled/chopped
2 cloves garlic, minced
8 C. chicken broth (or vegetable)
2 C. water
5 oz. shitake mushrooms, sliced
8 oz. baby bella mushrooms, sliced
1 small Parmigiano Reggiano rind
(optional)
9 oz. Three Cheese tortillini (Buitoni)
salt, to taste
1/2 tsp. ground pepper
Parmigino Reggiano, grated, (optional,
for topping)

In large pot melt butter over medium-low
heat. Add celery, onion, carrot & garlic;
cover & reduce heat to Low. Cook 8-10
minutes until vegetables begin to soften.
Add broth, water, mushrooms, rind &
increase heat to medium-high; bring to
boil. When boiling, add salt & pepper; stir
to combine. Reduce heat to Low; simmer
until mushrooms are soft, about 20
minutes. Add tortellini & cook according
to pkg. directions for al dente.
Once cooked, remove rind; stir to combine &
garnish with freshly grated Parmiggian
Reggiano, if desired. Makes 12 cups.

(recipe: skinnytaste.com)
========================

Hope you are all well, warm & safe.

Hugs;

Pammie

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3 CommentsLeave a comment

  1. Well I have 2 rows and 100 stitches on the needle–almost up to where I was before. I have a clear driveway in the front but I’m sure who did it. I may know tomorrow.

  2. Here in nw mass we ended up with 18 inches today. Oh, and more possibly on the way. Sighs. It’s currently 7 degrees with -12 wind chill. Brrrrr! 😁

    • There’s always SOME PLACE that gets it worse than Michigan – I know I should be grateful! Stay warm (-12 degrees wind chill – UGH!)


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