What a difference a few days makes! Our temps are down to the low 40’s – that’s COLD (oh, add to that REALLY WINDY!) – no rain (unless you count a few tiny drops). Went to do a few errands today and was really surprised at just how COLD it is! Time to burrow down, grab a book or knitting and STAY INSIDE!

Lots of recipes coming in so I thought I’d share:


Cinnamon-Apple Pork Chops

2 T. butter, divided
4 boneless pork loin chops (4 oz ea)
3 T. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 medium tart apples, thinly sliced
2 T. chopped pecans

In large skillet heat 1 T. butter over
medium heat. Add pork chops; cook
4-5 minutes on each side or until a
thermometer reads 145 degrees F.
In small bowl mix brown sugar,
cinnamon, nutmeg & salt. Remove
chops; keep warm. Add apples,
pecans, brown sugar & remaining
butter to pan; cook & stir until
apples are tender. Serve with chops.
Makes 4 servings.


Fresh Corn/Tomatoes & Fettuccine

8 oz. uncooked whole wheat fettuccine
2 medium ears sweet corn, husks
2 tsp. plus 2 T. olive oil, divided
1/2 C. chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 C. crumbled feta cheese
2 T. minced fresh parsley

In Dutch oven cook fettuccine accordg.
to pkg. directions, adding corn during
last 8 minutes of cooking. In small
skillet heat 2 tsp. oil over medium=high
heat. Add red pepper & green onions;
cook & stir until tender. Drain pasta &
corn; transfer to a large bowl. Cool
corn slightly; cut corn from cob & add to
pasta. Add tomatoes, salt/pepper,
remaining oil & pepper mixture – toss to
combine. Sprinkle with cheese & parsley.
Makes 4 servings.


Apple Cake with Honey Glaze

3 C. diced apples
1/2 C. chopped walnuts
1 tsp. vanilla
1 1/2 tsp. ground cinnamon
3 C. flour
1 tsp. baking soda
1 tsp. salt
2 C. granulated sugar
1 1/4 C. cooking oil
3 eggs

1 C. powdered sugar
2 T. honey
2 T. milk

Preheat oven 325 degrees F.
In large bowl mix together apples,
walnuts, vanilla & cinnamon. In
separate bowl sift together flour,
baking soda & salt. Using an elec.
mixer, beat sugar, oil & eggs in a
large bowl; add in dry ingredients
& beat until completely combined.
Fold in apple mixture.. Lightly
grease a tube or Bundt pan & pour
batter into pan. Bake 1 hour 30
minutes until a toothpick inserted
into middle of cake comes out
clean (if using a dark pan, baking
time might be a little shorter).
Allow cake to fully cool in pan,
about 1 hour, then turn out onto
a plate.
Add all glaze ingredients in a small
bowl; whisk until smooth then
drizzle over cooled cake. Store
covered cake in refrigerator for up
to 3 days.


Crockpot Cabbage Rolls

1 large head cabbage
1 (8 oz) can tomato sauce
3/4 C. quick-cooking rice
1/2 C. chopped green pepper
1/2 C. crushed saltines (about
15 crackers)
1 egg lightly beaten
1 oz. onion soup mix
1 1/2 lb. lean ground beef
1 (46 oz) can V-8 juice
salt, to taste
grated Parmesan cheese (optional)

Cook cabbage in boiling water just until
leaves fall off head; set aside 12 large
leaves for rolls; drain well. (refrigerate
remaining cabbage for another use). Cut
out the thick vein from bottom of each
reserved leaf, making a V-shaped cut;
set aside.
In large bowl mix tomato sauce, rice,
green pepper, cracker crumbs, egg &
soup mix; crumble beef over mixture &
mix well. Beginning at cut end of
leaf  place about 1/3 C. of mixture
on each leaf, overlap cut ends
fold in sides & roll up completely to
enclose filling. Place rolls in a 3 qt
crockpot. Pour V-8 over rolls, cover &
cook on Low 6-7 hours or until filling
reaches 160 degrees F.

(recipe: Crockin’ Moms – Facebook)

Bacon/Cheeseburger Dip

1 lb. ground beef (or turkey)
1 (8 oz) pkg. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz) can (Red Gold) diced tomatoes
with green chiles
1 (6 oz) pkg. real bacon bits, divided
1 tsp. dried parsley

assorted dippers: tortilla chips, crackers,
fresh cut vegetables, etc.

Brown ground beef; drain & place in large
skillet. Over Low heat, stir in cheeses,
tomatoes with juice, bacon bits (reserve
2 T. – garnish). Cook & stir frequently until
all is heated through & well blended. Pour
mixture into 2 qt. crockpot. Cover & cook
on Low 2-3 hours, stirring occasionally.
Stir in parsley & sprinkle top with remaining
bacon bits just before serving.


Granpa’s Party Potaotes
(overnight recipe)

12 medium potatoes, peeled/quartered
2 T. butter
2 T. milk
3/4 tsp. salt
1/4 tsp. pepper
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) carton French onion dip

Place potatoes in large saucepan &
cover with water-bring to boil. Reduce
heat, cover & cook 15-20 minutes until
tender; drain. Mash potatoes with butter,
milk, salt/pepper until smooth. Add
cream cheese & onion dip; mix well. Spread
mixture into greased 2 1/2 qt. baking dish
sprinkle top with paprika. Cover & refrigerate
8 hours or overnight.

Remove from fridge 30 minutes before baking.

Preheat oven 350 degrees F.
Bake, uncovered, 50-60 minutes until heated
through. Serves 12-14


Farmer’s Casserole

6 C. frozen shredded hash browns
1 1/2 C. shredded Cheddar cheese
2 C. diced, cooked ham
1/2 C. sliced green onions
8 large, beaten eggs
2 (12 oz, ea) cans evaporated milk
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven 350 degrees F.
Arrange potatoes in bottom of 9 X 13
dish. Sprinkle top with cheese, ham &
green onion. In a large bowl combine
eggs, milk, salt & pepper; pour over
mixture in pan. Bake 45-55 minutes.

(recipe: Facebook)

Elvis Presley Cake

1 box white cake mix
1 (8 oz) can crushed pineapple
1 C. sugar
1 (8 oz) pkg. cream cheese, softened
3 C. powdered sugar
1 tsp. vanilla
2-3 C. chopped pecans

Preheat oven 350 degrees F.
Prepare cake mix accordging to
pkg. directions. Cool cake in pan
then poke holes in top of cake
using the handle of a wooden
spoon. Boil crushed pineapple
with juice & 1 C. sugar in saucepan;
pour over cooled cake. In large bowl
mix cream cheese, butter & powdered
sugar; add vanilla & chopped nuts. Mix
well then spread on cake.


Easy Russian Chicken

4 chicken breasts (about 2 1/2 lb)
1/4 – 1/2 sweet white onion, cut into
thin strips
1 (8 oz) bottle Russian salad dressing
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. brown sugar

Hot, cooked rice

Preheat oven 400 degrees F.
Spray 9 X 13 pan with nonstick spray. Cut
chicken breasts in half; place in pan. Arrange
onion slices in pan on top of chicken; mix
bottle of Russian dressing with salt & pepper;
mix well & pour over chicken & onions. Sprinkle
top with brown sugar. Cover tightly with aluminum
foil; bake 30 minutes. Uncover & spoon some of the
sauce over each breast. Bake, uncovered, 20 more
minutes until chicken is no longer pink inside &
onions are tender. Remove from oven, cover with
foil & let set 5 minutes before serving over rice.
Serves 4


Spicy Ham & Greens Quiche

1 1/2 tsp. olive oil
1 c. chopped, cooked ham
1/2 (16 oz) bag frozen chopped collard
greens, thawed/drained
1 medium onion, chopped (1/2 C.)
1 1/2 C. shredded Pepper Jack cheese
1 C. milk
2 eggs
1/2 C. Bisquick mix
1/4 tsp. salt

Preheat oven 400 degres F.
Lightly spray 9″ pie plate with nonstick
spray. In large skillet heat oil over
medium-high heat. Cook ham in oil 5
minutes, stirring occasionally until
browned. Stir in greens & onion; cook
5 minutes longer until onion is tender &
liquid is evaporated. Spoon half of mixture
into pie plate. Sprinkle with 3/4 C. cheese;
repeat layers. In medium bowl stir milk,
eggs, Bisquick & salt with fork or whisk
until smooth; pour over greens in plate.
Bake 25-35 minutes until a knife inserted
into center comes out clean. Let stand
10 minutes before serving. Serves 6


Nothing new to report – hope you have
a great day (STAY WARM!);



Published in: on April 21, 2015 at 12:29 pm  Comments (4)  
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4 CommentsLeave a comment

  1. i’m with you on it is cold!!!!

  2. Just found your blog, and OH. MY. GOODNESS! I love it! I feel like I’m sitting at my grandmother’s house as she’s talking to me. 😉 Thanks for sharing, and I’ll be back. … Well, actually, I just started following you; so, I’ll see your posts in my daily feed. Have a blessed day!

  3. umm, this comment was supposed to post under “just pluggin’ along.” sorry about that! 😉

    • Glad you like my ramblings! A good friend got me started years ago; at that time I remember saying to her: “Why a blog? Who would want to read what I’m thinking?” Just for fun, it got started and now the rest is history (or continued ramblings, take your pick!).

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