Valentine’s Day & the (REALLY) COLD Winds!


Had to go out early this morning to deliver the last of the knit hats & scarves for the other knit group (the one that gives to 4 homeless shelters in our area). Husband looked out the window and said: “Looks like only about 1/4 inch (snow)”. I went out – it was more like TWO inches; mind you, it’s the really light, fluffy kind, but it was all over the place. Drove 35/40 in a 50 MPH zone, everyone was doing the same – the roads were a little ‘dicey/slippery’. I’d totally forgotten about driving over a bridge near the other knit group location (used to live out that way) – the wind was REALLY whipping up, blowing snow off the lake onto the roads/windshields, etc. in effect causing an almost ‘white-out’ condition. Glad that bridge is short! The temps when I got in my car were showing 17; by the time I drove back home it was 13. Just putting my packages in my car at KMart made my face REALLY hurt! Wind chill minus 7 – no wonder! SO GLAD I’m safely back home!

Found some yummy-sounding recipes for your Valentine’s Day:


Peanut Butter Microwave Fudge

1 lb. box confectioners sugar (powdered
2 T. butter
1/3 C. milk
1 C. peanut butter (smooth or chunky)

Place sugar, butter & milk in large micro-
waveable bowl. Microwave 2 minutes on
High. Remove & beat ingredients using
an elec. mixer until combined. Microwave
30 seconds more, then add peanut butter.
Mix by hand or mixer until combined. Spread
into foil-lined 8″ X 8″ pan. Let cool then cut
into squares.

(recipe: Courtney Luper – Facebook)

Buffalo Chicken Casserole

3 C. shredded cooked chicken breast
1/3 C. hot sauce (Tabasco/Franks Red Hot,
your choice)
1/3 C. ranch salad dressing
6 oz. egg noodles (or pasta of your
choice) cooked/drained
1 3/4 C. Alfredo sauce (or one 14 oz
jar pre-made)
1/4 C. shredded Parmesan cheese
1/4 C. crumbled blue cheese

6 slices provolone cheese (for top)
1/4 C. shredded Cheddar cheese (for top)

Preheat oven 350 degrees F.
Lightly grease (or spray) a 11″ X 8″ X 2″
baking dish. Stir chicken & hot sauce in
large bowl. Stir in pasta, ranch dressing,
Alfredo sauce, Parm & blue cheeses.
Spoon mixture into baking dish; cover
with 6 slices Provolone cheese, then
sprinkle with Cheddar cheese. Bake 25
minutes until mixture is hot & bubbling
and cheese is melted. Serves 6

(recipe: Courtney Luper – Facebook)

Baked Parmesan Zucchini ‘Sticks’

4 zucchini, quartered lengthwise
1/2 C. grated Parmesan
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
kosher salt/ ground black pepper, to
2 T. olive oil
2 T. chopped fresh parsley (garnish)Bake

Preheat oven 350 degrees F.
Coat a cooling rack with nonstick spray;
place on a baking sheet; set aside. In small
bowl, combine Parmesan, thyme, oregano,
basil, garlic powder, salt/pepper; mix to
combine. Place zucchini on prepared baking
sheet. Drizzle with olive oil & sprinkle with
Parm. mixture. Bake 15 minutes, until tender,
then broil 2-3 minutes until crisp & golden
brown. Serve immediately (garnish with
parsley, if desired) Serves 4


Red Velvet Hot Chocolate

Hot Chocolate:
4 C. whole milk
1/4 C. granulated sugar
10 oz. semi-sweet baking chocolate,
coarsely chopped
2 tsp. red food coloring
1 tsp. vanilla

Vanilla Whipped Cream:
1/2 C. heavy cream
2 T. confectioners sugar
1/2 tsp. vanilla

Prepare Hot Chocolate:
Pour milk & gran. sugar in medium
saucepan; bring to simmer on
medium heat, stirring to dissolve
sugar. Remove from heat; stir in
chocolate with wire whisk until
melted. Stir in food coloring & vanilla;
pour into cups.
Prepare Vanilla Whipped Cream:
Beat heavy cream, conf. sugar & vanilla
in a medium bowl using elec. mixer
on High speed until stiff peaks form.
Dollop onto cups of hot chocolate.
Serves 5


Lemon-Butter Chicken

8 bone-in skin-on chicken thighs
1 T. smoked paprika
kosher salt/ground black pepper,
to taste
3 T. unsalted butter, divided
3 cloves garlic, minced
1 C. chicken broth
1/2 C. heavy cream
1/4 C. freshly grated Parmesan
juice of 1 lemon
1 tsp. dried thyme
2 C. baby spinach, chopped

Preheat oven 400 degrees F.
Season chicken thighs with paprika,
salt/pepper, to taste. Melt 2 T. butter
in large oven-proof skillet over medium-
high heat. Add chicken, skin side down;
sear both sides until golden brown, about
2-3 minutes per side; set aside.
Melt remaining butter in skillet; add garlic;
cook, stirring frequently, 1-2 minutes. Stir
in chicken broth, heavy cream, Parmesan,
lemon juice & thyme – bring to boil. Reduce
heat, stir in spinach & simmer until spinach
has wilted & sauce has slightly thickened,
about 3-5 minutes. Return chicken to skillet.
Place in oven & roast until completely cooked
through, reaching an internal temperature of
175 degrees F., about 25-30 minutes. Serve
immediately. Serves 8


Chocolate-covered Nut Clusters

1 lb. dry-roasted salted peanuts
1 lb. dry-roasted unsalted peanuts
1 lb. white almond bark
1 (10 oz) bag peanut butter chips
1 (12 oz) bag dark chocolate chips
4 oz. German chocolate bar, chopped

Place all peanuts in bottom of crockpot;
cover with almond bark, peanut butter
chips, chocolate chips & German chocolate.
Cover & cook on Low 1 1/2 – 2 hours, or
until melted. Stir well, making sure nuts
are thoroughly coated in chocolate. Cover
again & continue cooking on Low 30-40
minutes longer. While cooking, prepare
either: a parchment paper-lined baking
sheet or cupcake wrappers/papers. When
fully cooked, using a small ice cream scoop
or tablespoon, scoop equal mounds of
chocolate mixture in prepared baking
sheet/cupcake papers. Let dry at room
temperature until completely set &
hardened 1-2 hours. Store in air-tight
container. Makes about 3 dozen

Cheddar Cheese Scalloped Potatoes

2 1/2 C. heavy cream (not ultra pasteurized
for better results)
3/4 C. finely chopped shallots or onions
2 tsp. chopped fresh rosemary (or 1 tsp. dried)
2 tsp. sea salt
3/4 tsp. ground black pepper
4 lb. russet potatoes, peeled/cut into 1/4″
thick rounds
2 C. (packed) grated sharp white Cheddar
cheese (about 8 oz)

Preheat oven 375 degrees F.
Butter a 9 X 13″ glass baking dish.
Whisk cream, shallots/onions, rosemary,
salt/pepper in medium bowl; mix well.
Place half of potatoes in prepared dish,
overlapping slightly; sprinkle with 3/4 C.
cheese. Top with second layer of potatoes;
pour cream mixture over potatoes in dish.
Sprinkle with remaining cheese; cover with
foil & bake 1 hour.
Uncover & bake until top is golden brown &
potatoes are tender, about 45 minutes longer.
Let cool 10 minutes before serving.


2-Ingredient Strawberry Fudge

1 (16 oz) can strawberry frosting
1 (12 oz) bag white chocolate chips

candy sprinkles

Spray a 9″ X 9″ pan with nonstick
spray. Using a double boiler (or
microwave) melt white choc. chips.
When chips are melted, remove from
heat & stir in strawb. frosting, evenly.
Spread mixture into prepared pan;
smooth out & refrigerate 30 minutes
to set. Cut into squares & serve.

(Note: before refrigerating, you can
also sprinkle ‘candy sprinkles’ on top,
if desired)


Hope you have a GREAT day and



Published in: on February 14, 2015 at 2:25 pm  Comments (3)  
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3 CommentsLeave a comment

  1. Thank you for the great recipes. It is currently negative 35 degrees here with the windchill. Yikes.

  2. Down in Illinois, it isn’t any better. The forecast said it would be in the ‘teens during the day with temps steadily declining. It is 3° now.

  3. I have the same weather you have so I’ll skip that (and boy would I like to!) and move on to the recipes– Some goodies there lady! stay warm and safe!

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