Wintery Wednesday


We’re in the deep freeze again – it’s supposed to get down to MINUS ten tonight; my partner in crime (our leader)  in my special needs group decided that we haven’t been meeting due to the cold and will have one tonight – anyway! I’m not sure just how many of our group will show up, but it’s a “GO”, so looks like I get to drive & freeze with the rest of them!


Bake-Sale Lemon Bars

3/4 C. butter, softened
2/3 C. powdered sugar
1 1/2 C. plus 3 T. flour,
3 eggs
1 1/2 C. sugar
1/4 C. lemon juice
(additional powdered sugar)

Preheat oven 350 degrees F.
In large bowl beat butter & powdered
sugar until blended. Gradually beat in
1 1/2 C. flour; press onto bottom of
greased 9 X 13 pan. Bake 18-20 minutes
until golden brown. In small bowl
whisk eggs, sugar, lemon juice &
remaining flour until frothy; pour
over hot crust. Bake 20-25 minutes
until lemon mixture is set & lightly
browned. Cool completely on a
wire rack. Dust top with additional
powdered sugar; cut into bars.
Refrigerate leftovers. Makes 4 dozen


Chive & Onion Hash Browns

1 1/2 C. Half & Half cream
1 (8 oz) tub spreadable chive &
onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
Combine first 5 ingredients in a
Dutch oven; cook & stir over medium
heat until blended; stir in potatoes.
In a greased 9 X 13 pan layer a third
of has brown mixture and 2/3 C.
Swiss cheese; sprinkle with 1 T. chives.
Repeat layers, top with remaining
hash brown mixture & cheese; dot
top with butter. Bake, covered, 35
minutes. Bake, uncovered, 10-20 minutes
longer or until edges begin to brown &
potatoes are heated through. Let
stand 10 minutes before serving.
Sprinkle with remaining chives.
Makes 12 (3/4 C. each) servings.


30-Minute Skillet Enchiladas

2 cloves garlic, minced
1/4 C. onion, chopped
1 T. olive oil
3 C. cooked chicken, chopped
(can use rotisserie)
1/2 C. chicken broth
2 (10 oz, ea) cans mild green chili
enchilada sauce
1 (8 oz) pkg. cream cheese, softened
1/2 tsp. cumin
1/4 tsp. smoked paprika
1 tsp. lime juice
1 tsp. honey
8 (10 inch) flour tortillas
3 C. Cheddar cheese, shredded

chopped tomato
sliced green onions
chopped fresh cilantro
sliced black olives
sour cream

Heat a large, deep skillet* over medium
heat; add 1 T. olive oil & allow to get hot.
Place garlic & onion in pan; salt/pepper &
cook 7-10 minutes. Add enchilada sauce &
chicken to pan along with chicken broth and
spices. Stir mixture & cook 2-3 minutes until
ingredients are warmed through. Remove
2/3 of sauce mixture, leaving 1/3 in pan. Layer
4 tortillas on top of sauce in skillet; pour 1/3
of sauce over tortillas in pan and top with 1 1/2
C. Cheddar cheese. Layer 4 more tortillas & pour
the rest of the sauce over them. Cover pan &
allow mixture to simmer, about 5 minutes. Make
sure the heat is not too high, or the bottom layer
will burn.
Turn on oven broiler. Uncover pan; sprinkle
1 1/2 C. more Cheddar on top & broil until
cheese is melted & golden, 2-3 minutes.
Remove from oven, top with desired toppings &
serve. Makes 8 servings.

*make sure skillet is oven-proof – will be putting
under broiler later in recipe


Crockpot Swiss Steak

1 lb. beef round steak
sprinkling salt/pepper
1 oz. pkg. Onion soup mix (dry)
1 (16 oz) can stewed tomatoes

Spray insides of crockpot with nonstick
spray. Sprinkle both sides of steak with
salt/pepper. Cut steak into 4 oz. serving
portions & place in crockpot. Sprinkle
onion soup mix evenly across steak, then
pour tomatoes over top. Cook on Low
6-8 hours or High 3-4 hours.


Cowboy BBQ Beans

1 lb. ground beef, browned
8 slices bacon, cooked/crumbled
1 (15 oz) can lima beans, undrained
1 (15 oz) can kidney beans, undrained
1 (15 oz) can pork & beans, undrained
1/2 C. BBQ sauce
1/4 C. sugar
1/4 C. brown sugar, packed
1 tsp. liquid smoke flavoring

Combine all ingredients in crockpot;
cook on Low 3-4 hours.
Serves 8


Ranch Parmesan Chicken

6 boneless chicken breasts
1 C. dry bread crumbs
1/4 C. Parmesan cheese (or more)
1 tsp. seasoning salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1 C. prepared Ranch salad dressing
1/4 C. butter, melted (no substitutes)

Preheat oven 400 degrees F.
Set oven rack to lowest position.
Grease a baking sheet with sides
or line a baking sheet with nonstick
In shallow bowl, mix together breadcrumbs
with Parm. cheese, salt/pepper & garlic
powder. Dip chicken into ranch dressing
to coat both sides (allow excess to drip
off). Coat in breadcrumb mixture & place
in single layer on baking sheet. Lightly
drizzle melted butter over each breast.
(If desired, you can sprinkle black pepper
over chicken breasts). Bake, uncovered,
30-35 minutes or until chicken is cooked

*Do not bake in smaller baking dish or
bottom of chicken will be soggy.


Panzanella Salad
(Italian Bread Salad)

1 loaf crusty bread cut into 1″ croutons
4 lb. medium tomatoes, cut into wedges
1 medium cucumber, deseeded/ cut into
1″ squares
1 yellow bell pepper, chopped
1/2 red onion, minced
1 small bunch basil, forn
1/2 C. olive oil
1/4 C. red wine vinegar
1 clove garlic, minced
1 clove garlic, smashed
salt/ground black pepper

Heat oven 300 degrees F.
Place croutons on baking sheet & bake
until firm, about 15 minutes. Remove skin
of smashed clove & rub inside of bowl in
which you plan to serve the salad with garlic.,
discard garlic. Add olive oil & vinegar; whisk to
combine. Combine remaining ingredients in
bowl with croutons; toss well & season with
salt & pepper. Serves 6-8


Butter Cake Bars

1 box yellow cake mix
3 eggs
1 stick (1/2 C. ) butter, melted
8 oz. cream cheese, softened
1 lb. bag powdered sugar (about
3 3/4 C.)
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 8″ X 8″ baking dish with
parchment paper. In a bowl mix
together cake mix, melted butter &
1 egg until a soft dough forms. Press
into bottom of baking dish. Using
elec. mixer, combine cream cheese,
2 eggs, sugar & vanilla until smooth;
spread over cake mix layer. Bake 45
minutes or until edges are golden
brown & center has set to a soft
consistency. Cool completely
before slicing


Not much going on around here lately,
just mostly staying home & knitting,
watching a little TV (“Castle” or “Bones”) –
and the ever-anticipated “Downton
Abbey” (my all-time favorite! love the
costumes, the buildings, actors, etc.)

Hope you are enjoying your day –
stay warm if you can!




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2 CommentsLeave a comment

  1. You should come live here in Cali! It’s so sunny and beautiful.

    Check out my blog I have a ton of delicious and easy recipes. Would love your feedback!



  2. Enjoy those shows because I can’t get them.

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