Beautiful but CHILLY! Brrrrrrrr!


Here we are in the deep freeze another day – woke up to a ‘balmy’ 28 degrees F. today BUT the sun’s shining beautifully, so that kind of takes away the ‘sting’ of being cold (at least until you go OUTSIDE, that is!)

Saw this on Facebook and thought it fits!


We had a lovely dinner last night with oldest (& middle) son at oldest son’s house – he invited us over for Steak Fajitas – first time I’d had them and (of course) I stuffed myself. Being the chef, he’d made fresh mango salsa, fried sliced peppers & onions, some sort of rice and all kinds of things to put on your fajitas (oh – and homemade guacamole & corn chips) – let’s just say we PIGGED OUT – it was a great feast!

Tonight is my special needs group’s Gym Night and I’m thinking of making spaghetti for our house, just for the leftovers (I’m really not a spaghetti fan but husband & sons love it-I ‘was’ going to make Pierogies & Polish Sausage but that takes too long – so spaghetti it is).

Going over some recipe sites to day I came across a site that has healthy snacks – they sound easy AND tasty, so I thought I’d run them by you:

(mind you – I’m NOT saying any of you are overweight or
need to eat healthier – these just sounded easy & tasty!)


Healthy Cookies

2 medium ripe bananas, mashed
1 C. uncooked quick oats*
1/4 C. chopped walnuts

Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick spray.
Combine mashed banana & oats in a bowl;
fold in walnuts. Place 1 T. mixture onto
cookie sheet. Bake 15 minutes.
Makes 16 cookies.

*to make gluten-free use gluten-free oats

Chocolate Covered Frozen Banana Bites

1 or 2 bananas, depending on size
1/3 C. chocolate chips
2 T. peanut butter

Melt chocolate chips & peanut butter
together in a microwave-safe bowl until
smooth & combined. Slice bananas &
dip into melted chocolate (use a fork
for dipping). Place them on a cookie
sheet lined with waxed or parchment
paper. Freeze a few hours, until frozen,
then eat.

Frozen Yogurt-covered Blueberries

1 (6 oz) container fresh blueberries
1 (6 oz) container nonfat Greek blueberry

Wash blueberries; line a small baking sheet
with parchment or waxed paper. Using a
toothpick, dip each blueberry into Greek
yogurt, swirl until nicely coated with yogurt;
place on baking sheet – continue with rest
of blueberries. Place baking sheet into freezer
& freeze at least 1 hour. Blueberries can be
placed in a ziplock bag & stored in freezer or

*Poster has also used honey/vanilla/ and
strawberry yogurt with blueberries
Skinny Shrimp Salsa

16 oz. cooked, peeled shrimp,
diced fine
4 vine-ripe tomatoes, diced fine
6 T. red onion, finely diced
3 T. jalapenos, diced fine (more-
or less, your choice)
2 T. minced cilantro
juice of 2 limes (or more, to taste)
1/2 tsp. kosher salt

Combine onions, tomatoes, salt &
lime juice in a non-reactive bowl &
let sit about 5 minutes. Combine
remaining ingredients in large bowl,
taste for salt & adjust as needed.
Refrigerate at least one hour before
Serves 8


Since it’s cold outside, this sounded good:

Crockpot Corned Beef & Cabbage

2 lb. lean corned beef brisket, all fat
trimmed off
1 C. frozen pearl onions
2 medium carrots, peeled/cut into chunks
2 medium parsnips, peeled/cut into chunks
1 small head cabbage, cut into 6 wedges
1/4 C. chopped fresh parsley
2 bay leaves
1/8 tsp. whole peppercorns

In 5-6 qt. crockpot place brisket, carrots,
parsnips, onions, parsley, bay leaves,
peppercorns & 3 C. water. Cover & cook
on High 4 hours. Add cabbage, cook on
High 1 hour 20 minutes longer. Remove
meat, slice & serve. Serves 6

Crockpot Bacon/Cheese Potatoes

1/4 lb. bacon, diced, cooked
1 small onion, thinly sliced
6-8 red potatoes, quartered (or if
using regular potatoes-thinly sliced)
1/2 lb. Cheddar cheese, thinly sliced or
green onions, chopped (optional)

Line insides of crockpot with foil, leaving
enough to cover the potatoes when finished;
helps them not to stick & to steam the
potatoes. Layer half of bacon, onions, potatoes
& cheese in crockpot; season with salt/pepper
& dot with butter. Repeat layers & cover with
remaining foil. Cover & cook on Low 4-6 hours.
Serves 6

Ham & Cheese Egg Cups

1 can refrigerated crescent rolls
1/2 C. finely chopped ham
1/2 C. shredded Cheddar cheese,
4 eggs
2 T. milk
1 green onion, thinly sliced
1 tsp. thyme
1/4 tsp. garlic powder
1/4 tsp. salt

Preheat oven 375 degrees F.
Unroll & separate crescent dough
into triangles; press each into a
greased muffin tin to form a cup.
Divide ham & 1/4 C. of cheese
among cups. Beat eggs, milk,
green onions, thyme, garlic
powder & salt in medium bowl;
fill cups with mixture. Sprinkle
tops with remaining cheese.
Bake 18-20 minutes until eggs
are set & crust is golden brown.
Run a small knife tip or spatula
around each cup to loosen; remove
cups to wire rack to cool. Let
stand 5 minutes before serving.
Serves 4

NOTE: To prepare using Puff Pastry:
Cut 1 sheet puff pastry, thawed, into
4 squares. Cut each square in half,
forming 2 triangles; continue as
directed above. Bake in 400 degree F

Chicken & Rice Casserole

2 1/2 C. cooked chicken, diced
2 C. cooked rice
2 carrots, peeled/finely chopped
1 1/2 C. milk
1 C. chicken broth
1/2 C. Parmesan cheese
1/2 C. breadcrumbs
3/4 C. frozen peas, thawed
1/4 C. flour
6 T. (3/4 stick) unsalted butter,
kosher salt/ground pepper, to taste

Preheat oven 400 degrees F.
Grease or spray 9 X 13″ baking
dish. In large saucepan over medium
heat, melt 4 T. butter, then whisk in
flour & cook 1-2 minutes until smooth.
Gradually pour milk & chicken broth in,
continually whisking until totally
incorporated. Add chicken, rice & veggies
to mixture; season with salt/pepper. Pour
into baking dish & sprinkle top with Parm.
cheese & breadcrumbs evenly. Cut up
remaining butter into small pieces & dot
over breadcrumbs. Bake 20-25 minutes
until bubbly & golden brown. Serves 6


Chocolate Elegance Dessert

1 1/2 pkgs. (8 oz, ea) cream cheese,
1/2 C. sugar
2 1/2 C. Cool Whip, thawed, divided
1 1/2 pkgs. (4 oz, ea) semi-sweet
chocolate, divided
1 (3.9 oz) pkg. chocolate instant
pudding mix
1/2 C. cold milk
1/4 C. sliced almonds, toasted

Beat cream cheese & sugar using elec.
mixer until blended. Gently stir in 1 1/2 C.
Cool Whip; spread 2 C. onto bottom of a
plastic wrap-lined 8 X 4″ loaf pan. Melt
3 oz. chocolate; add to remaining cream
cheese mixture along with dry pudding
mix & milk; beat until blended. Spread
this over cream cheese layer in pan.
Refrigerate 4 hours.
Microwave remaining chocolate &
Cool Whip in microwaveable bowl on
High 1 minute; stir until blended, cool
slightly. Remove dessert from fridge &
invert onto a serving platter. Remove
pan & plastic wrap. Top dessert with
chocolate glaze & sprinkle with sliced
nuts. Refrigerate until glaze is firm.
Serves 14

(recipe: kraft recipes)

Hope you’re having a GREAT day!



 PS: Our gas prices went up a bit lately,
from $2.36/9 to $2.49/9 – how are
yours lately?

Published in: on April 24, 2015 at 10:25 am  Comments (1)  
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One CommentLeave a comment

  1. Gas was $2.49.9 yesterday not what I’d like to see but better than $3.00. It sounds like Kris went all out on your dinner yumm.

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