Stuff on a Saturday


Like most of the nation, we’re still under really cold temperatures – amazingly, today it’s 15 degrees F. with only 5 degree wind chills, so it’s actually WARMER!

Woke up early (for me) – 6:40 a.m. – and decided to get working on the next issue of my special needs group’s newsletter; it’s pretty well all formatted, just needs a few more articles and I’ll be ready to print! (probably mailing Weds/Thurs. next week). Glad I’m ‘ahead of the game’, so to speak.

Also on my agenda for the day is baking Sunday School snacks for tomorrow. While at Kroger’s a few weeks ago I spotted boxes of Pillsbury Cranberry Muffin mix for $1.00 a box – going to make muffins, maybe some chocolate chip muffins (using choc. cake mix) – we’ll see.


Sweet Baby Ray’s Crockpot Chicken

4-6 chicken breasts (frozen is OK)
1 bottle Sweet Baby Ray’s BBQ
1/4 C. vinegar
1 tsp. red pepper flakes
1/4 C. brown sugar
1 tsp. garlic powder

Mix all (but chicken) together. Place
chicken in crockpot; pour sauce
mixture over chicken. Cook on Low
4-6 hours.

(recipe: Courtney Luper – Facebook)

Southern Fried Cornbread

(sort of like potato pancakes)

2/3 C. cornmeal
1/3 C. self-rising flour
1/3 C. buttermilk
1 large egg
oil, for frying

Combine first 4 ingredients in a bowl;
mixing well; mixture should be very
moist but not soupy. Heat oil in skillet
& drop by spoonfuls into oil. Cook until
brown on one side, flip (like a pancake)
to brown other side. Place on paper
towel-covered plate to drain, blot any
excess oil.

(recipe: Courtney Luper-Facebook)

Bacon Chili Cheese Cups

3 (1.9 oz, ea) boxes frozen mini
Phylo (Fillo) shells (15 per box)
1 C. mayonnaise
1 (10 oz) can Ro*Tel diced tomatoes
with green chilies, drained
1/2 C. chopped, cooked bacon
(OR 1 (2.8 oz) bag Oscar Meyer Real
Bacon bits
1 1/2 C. shredded Colby/Mont. Jack

Preheat oven 350 degrees F.
Remove phyllo shells carefully
from their boxes; no need to thaw.
Place shells on large baking sheet. In
large bowl mix together mayonnaise,
Ro*tel & bacon pieces. Once combined,
stir in cheese. Scoop 2 T. filling into each
phyllo shell. Bake 15-20 minutes until
golden & cheese is melted. Makes 45


Banana Pudding Cupcakes

2 1/2 C. flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 large eggs
3 medium bananas, ripe
1 1/2 C. sugar
1 T. vanilla
1 C. vegetable oil
1 C. buttermilk*
24 vanilla wafer cookies

Preheat oven 425 degrees F.
Line cups of a (12 Cup) muffin
tin with paper liners. In large
bowl sift flour, baking powder,
baking soda & salt together,
set aside. Using whisk, beat eggs
20 seconds. Add in sugar; beat
30 seconds. Add oil, vanilla &
bananas; whisk about 1  minute until
fully combined. (do no over mix)
Turn mixer on Low; slowly
alternate adding in sifted
ingredients & buttermilk,
ending with flour; whisk until JUST
combined. Fill cupcake liners with
batter to about 3/4 full. Place a
vanilla wafer on top; press slightly
into batter. Bake 8 minutes. **Turn
oven temp. down to 325 degrees &
bake another 10 minutes.

1/4 C. sugar
2 C. heavy cream
1 (16 oz) box banana pudding mix

1 banana, sliced

While cupcakes are cooling, using a mixer
whip sugar & heavy cream about 1 minute
until light & fluffy. Add pudding mix; whip
until thick & creamy. Place a thin layer of
frosting on top of cupcakes, then place a
vanilla wafer in middle on top. Place a
little more frosting and top with a slice or
2 of banana.

*if you don’t have buttermilk:
pour 1 T. vinegar or lemon juice in a
2-Cup measuring cup and fill with
milk to reach 1 Cup. Stir & let set
5 minutes = now you have 1 cup

**NOTE: To get cupcakes to rise with a
perfect round top, you have to cook them
a few minutes at a higher temperature,
then lower the temp. to cook the middle
fully, otherwise your cupcakes will be
flatter. (IF flatter cupcakes are what you
desire, bake 16-18 minutes at 350 degrees F.


Vegetable Beef Soup

2 lb. ground beef
olive oil
6 Yukon Gold potatoes, diced
8 carrots, diced
3 celery stalks, chopped
1 large yellow onion, chopped
3 cloves garlic, minced
1 bag frozen green beans
1 bag frozen corn
4 C. beef broth
1-2 C. water
1 (28 oz) can diced tomatoes
2 bay leaves

Heat olive oil in large stock pot over
medium heat; add ground beef &
brown – drain & remove meat. Add
more olive oil to pot; add celery,
onion, potatoes & carrots; saute until
onions are translucent. Add meat back
to pot; pour in beef stock, water, tomatoes,
frozen gr. beans & corn & bay leaves.
Bring to a boil; reduce heat to simmer &
cover. Let simmer 1 hour; season with
salt & pepper. Serves 6


Baked Sour Cream Chicken

4 skinless chicken breasts
1 T. olive oil
3/4 C. bacon, chopped roughly
1 1/2 C. sour cream
1 T. garlic, crushed
1 can cream of chicken soup
1 C. frozen peas

Preheat oven 350 degrees F.
Heat frypan; add oil, bacon & garlic –
cook 2 minutes before adding
chicken breasts. Brown chicken breasts
until golden on both sides (do not
cook through). Pour contents of pan into
a baking tray. Mix sour cream & soup; pour
over top in pan. Bake 40 minutes; add
peas 10 minutes before end of cooking
time; serve immediately. Serves 4


Bacon/Chicken Pinwheels

1 lb. boneless, skinless chicken breasts
8 slices thick pepper bacon
2 T. olive oil
2 tsp. dried thyme
1 tsp. garlic powder

wooden toothpicks soaked in water

Slice chicken breasts into 1 inch thick
slices. Slightly cook bacon, not to crisp.
Divide chicken strips into four equal parts;
lay a strip of bacon on top of chicken slice;
roll up with bacon on inside (you will
probably use 2-3 strips of chicken & 2 slices
bacon). Use toothpicks to secure together.
Drizzle olive oil over tops & bottoms of rolls
& sprinkle with thyme & garlic powder.
Grill over medium heat until chicken is
completely cooked, about 5 minutes per
side. Make sure chicken is completely
cooked before serving. Serves 4


Runza Casserole

2 lb. hamburger
2 finely chopped onions
4 C. fresh chopped cabbage
salt & pepper, to taste
2 pkg. refrigerated crescent rolls
1 lb. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spread one tube of cresc. rolls into
bottom of a 9″ X 13″ pan; bake 7
minutes until brown. While that’s baking,
brown hamburger & onion in a skillet;
drain then add cabbage. Let it steam a few
minutes; add salt & pepper. Spread
mixture on top of baked cresc. rolls.
Sprinkle top with cheese then spread
second roll of cresc. dough over top of
cheese. Bake 35-40 minutes, covering
with foil for last 10 minutes to soften
the crust.

(recipe: Just a Pinch/Facebook)

Smoky Baked Beans

1 lb. hot Italian ground sausage
1 (31 oz) can pork & beans
1 (16 oz) can kidney beans, drained/
1 (16 oz) can butter beans, drained/
1 (15.5 oz) can navy beans, drained/
1 (15 oz) can black beans, drained/
1 (10 oz) can diced tomatoes & green
chiles, drained
1/2 C. hickory-smoke flavored BBQ
1/2 C. ketchup
1/2 C. packed brown sugar
1 tsp. ground mustard
1 tsp. steak seasoning (like A-1)
1 tsp. liquid smoke (optional)

In large skillet cook sausage & onion
over medium heat until meat is no
longer pink; drain. In 5 qt. crockpot,
combine beans, tomatoes & cooked
sausage/onion. In small bowl combine
BBQ sauce, ketchup, brown sugar,
mustard, steak seasoning & liquid
smoke (if using); stir into bean mixture.
Cover & cook on Low 7-8 hours or until
heated through. Makes 16 servings.


Stuffing Meatloaf

1 box stuffing mix, dry
1 c. warm water
1 1/2 lb. ground beef
2 eggs, slightly beaten
1 pkg. onion soup mix (dry)

Preheat oven 350 degrees F.
Spray inside of a bundt pan
with nonstick spray. Place
warm water, onion soup mix &
dry stuffing mix in a bowl; mix
well. Let stand 5 minutes to allow
bread crumbs time to absorb
water. Add eggs & ground beef;
mix well. Place into bundt pan
and even top.* Bake 1 hour
or until no longer pink inside.
Remove & let rest 5 minutes
before slicing.

*You can also put this mixture
into muffin tins, making
individual loafs.


Carrot Cake Muffins

1 3/4 C. whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/4 C. oil
1 C. unsweetened applesauce
1/2 C. packed brown sugar
1 tsp. vanilla, divided
1 C. shredded carrots

1/2 C. cream cheese
1/4 C. powdered sugar
(remaining 1/2 tsp. vanilla)

Preheat oven 400 degrees F.
Combine first 4 ingredients; set aside.
Whisk egg & oil in large bowl until
blended; stir in applesauce, brown
sugar & 1/2 tsp. vanilla. Add dry
ingredients; stir just until moistened;
stir in carrots. Spoon batter into
12 muffin cups sprayed with nonstick
spray. Bake 15 minutes until toothpick
inserted into centers comes out clean.
Cool in pan 5 minutes; remove to
wire rack to cool completely. Makes
12 muffins

Mix cream cheese, powdered sugar &
remaining vanilla until blended; spread
onto cooled muffins.

(recipe: Kraft recipes)

Have a GREAT day – it’s Saturday and,
for most of us, a ‘day off’ from work –
do something to ENJOY the day, even
something little!

“Life’s short – eat dessert first!”



Published in: on February 21, 2015 at 11:09 am  Comments (1)  
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One CommentLeave a comment

  1. Sorry Dear Heart I can’t get excited as long as the snow is still surviving on the ground (especially as more is still falling). Will it ever be green and muddy again? Have a great day and get your printing done!

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