Today was Day 1 of the Historical Society’s “Log Cabin Days” – it was raining, about 59 degrees F. and VERY windy! I had on my costume (which I didn’t get a picture of – yet); I brought an extra light-weight knit afghan in case I needed it – BOY, did I need it! Went over the bridge to get coffee and stopped at their White Elephant sale – found a brand new cream with pink roses fleece throw for $3.00 and bought it – it became my ALL DAY wear! The two spinners came and we had a nice time chatting; two of my knit group ladies came for awhile but it was NO day to spend outside! I felt bad for the event planners because I’d say about half of the regular exhibitors came. The steam-driven trains had their trestle up, but no trains or people running them (these are miniatures); no wood carver, tatters, surveyors, live entertainment – it was just NOT the day for this kind of event. When I got there even the people in charge of the food, coffee/donuts weren’t set up! If anyone needed hot coffee it was all of us spending the day there! As the day went on the rain stopped but the winds picked up – finally around 3:45 I called my husband and said: “I GIVE! Please come get me!” By the time he arrived I was wrapped in 2 blankets and shivering (friends decided I needed it and wrapped me up) . I hated to admit it, but I was just too far gone – couldn’t seem to stay warm. The spinners & my one knitter friend all agreed and we all packed up and called it a day. Try again tomorrow – sure hope the weather is warmer AND DRY! (On the other hand, I did get some knitting done on the newest baby blanket – when I wasn’t burying my hands in my pits to keep them warm!)
Crockpot Sausage/Egg Casserole
1 dozen beaten eggs
14 slices bread
2 1/4 C. milk
2 1/2 C. grated Cheddar or Monterrey
1 lb. sausage, cooked/drained
1/2 tsp. salt
1 tsp. pepper (to taste)
2 tsp. mustard
Grease sides of crockpot with butter.
Spread mustard on one side of all slices
bread; cut bread into large squares. Layer
bottom with (a) a layer of bread (b) sausage
(c) cheese – repeat until you’ve used up those
ingredients. Beat eggs, milk, salt/pepper &
pour over layers. Cover & cook on Low 8-12
hours. Serves 12
(recipe: Crockpot Moms)
Cream Cheese Peach Pie Delight
1 box yellow or white cake mix
1/3 C. butter, room temp
2 large eggs, divided
1 (29 oz) can peach slices or
fresh peaches, sliced
8 oz. cream cheese, room temp.
1/3 C. sugar
1 tsp. vanilla
Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. In large bowl combine dry
cake mix, butter & 1 egg; mix until
crumbly; save 1 1/2 C. crumbs for
topping. Press remaining crumbs
into bottom of prepared pan & bake
Cut peaches into 1 inch pieces (you
can use fresh or frozen – canned shortens
the baking time). Spoon peaches into
partially baked crust. In large bowl combine
cream cheese, sugar, 1 egg & vanilla; beat
using mixer until creamy; spoon over
peaches. Sprinkle top with reserved crumbs &
bake 30 minutes. Chill at least 30 minutes
before serving & refrigerate leftovers.
(recipe: Courtney Luper – Facebook)
2 C. uncooked elbow macaroni
1 large tomato, finely chopped
2 celery ribs, finely chopped
5 green onions, finely chopped
1 1/4 C. mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 to 1/4 tsp. pepper
1 lb. bacon, cooked/crumbled
Cook macaroni accordg. to pkg.
directions; drain & rinse in cold
water – transfer to large bowl.
Stir in tomato, celery & green
onions. In small bowl whisk
mayonnaise, vinegar, salt/pepper &
pour over macaroni; toss to coat.
Refrigerate, covered, at least
2 hours. Just before serving
stir in bacon. Makes 12 servings
(3/4 C. each)
1 lb ground beef
1/2 C. finely crushed corn chips
1 egg, beaten
3 tsp. chili powder
1 tsp. cumin
1/2 C. thick & chunky salsa
1/2 tsp. ground black pepper
1/2 C. shredded Mexican cheese
1 C. refried beans
1/4 C. salsa
1 C. shredded Mexican cheese
Preheat oven 375 degrees F.
In large bowl mix ground beef,
corn chips, egg, chili powder, cumin,
salsa, black pepper & 1/2 C. cheese;
mix well & form into an oval shape.
Place in lightly greased loaf pan.
In small bowl mix refried beans
with 1/4 C. salsa; spread mixture
over meatloaf. Bake 45 minutes
until meatloaf is fully cooked.
During last few minutes of baking
sprinkle 1 C. cheese blend over
meatloaf & return to oven.
(recipe: Courtney Luper – Facebook)
Cucumber Herb Dip
2 C. finely peeled/seeded/
1/2 c. finely chopped seeded tomato
1/4 C. chopped red onion
greens of 2 green onions, chopped fine
1/4 – 1/2 C. fresh cilantro chopped fine
1 garlic clove, minced
1/4 – 1/2 C. sour cream
1 tsp. lemon juice
1 tsp. lime juice
1/4 tsp. ground cumin
1/2 tsp. sea salt
tortilla chips, for dipping,
pocket pita bread
Place chopped cucumber in a
colander & add 1/4 tsp. salt;
let set for 10 minutes to drain
juice. Use paper towels to get
excess moisture out. In small
bowl combine first 7 ingredients.
In another bowl combine sour
cream, lemon juice, lime juice,
cumin & remaining salt; pour
over cucumber mixture & gently
toss to coat. Serve immediately
or chill. Serve with chips, pocket
pita bread, on fish or chicken.
Tastes similar to Tzatziki sauce
(the Greek sauce used with gyros)
(recipe: Courtney Luper-Facebook)
9 lasagna noodles (uncooked)
2 1/4 C. pizza sauce
1 1/2 C. pineapple chunks/tidbits or
1 1/2 C. chopped deli ham
2 C. shredded cheese (your choice)
(additional veggies, if desired)
Cook lasagna noodles accordg. to pkg.
directions; drain, cool under cold
water until you are able to handle them.
Spray 9 X 13″ pan with nonstick spray.
Preheat oven 350 degrees F.
Lay 3 noodles in bottom of pan; spread
about 3/4 C. pizza sauce over noodles &
top with about 1/2 C. pineapple (well
drained) & 1/2 C. ham. Sprinkle with
1/4 C. cheese; repeat layers twice
(3 layers total) using 1 full C. cheese
on top. Cover with foil & bake 35
minutes. Remove foil & bake another
20 minutes until heated through.
(Optional: place pan under broiler to
brown up cheese)
Salted Caramel Rice Krispie Treats
1 (40 oz) bag caramels (about 50),
1 (14 oz ) can sweetened condensed milk
1/4 C. unsalted butter
1/4 C. unsalted butter
1 (10.5 oz) bag miniature marshmallows
1 1/2 tsp. vanilla
3 tsp. sea salt
8 C. toasted rice cereal (like Rice Krispies)
Stir ingredients in medium saucepan over
medium-low heat until melted & smooth.
Remove from heat; line a 9 X 13″ baking
pan with foil, extending foil 2 inches beyond
the edges – spray foil with nonstick spray.
In a 6 qt. pot, melt butter over medium-low
heat; add marshmallows & stir using rubber
spatula until almost melted. Stir in vanilla,
1 tsp. sea salt & 1 C. caramel mixture. Continue
to stir until mixture is blended & smooth;
remove from heat. Stir in cereal until it’s
evenly coated with marshmallow mixture.
Press mixture into pan in an even layer &
cool completely. Spread remaining 1 C.
caramel mixture over top; sprinkle top
with remaining 2 tsp. sea salt. Remove
from pan & peel off foil; cut into 24
squares. Store any leftovers in airtight
John Wayne Casserole
1 (32 oz) bag frozen tater tots
1 lb. ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 (1.5 oz) pkg. taco seasoning mix
3/4 C. water (for taco mix)
1 C. sour cream
1 (8 oz) pkg shredded sharp Cheddar cheese,
divided (half in sour cream mixture &
half on top at end)
1/8 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
diced tomatoes (about 2 small)
Spray 6 qt. crockpot with nonstick spray.
Add tater tots to bottom in single layer.
In large skillet over medium-high heat
brown hamburger, onions & bell pepper;
drain. Add taco seasoning packet & water;
stir & continue cooking/stirring until meat
& seasoning has thickened; pour over tater
tots. In medium bowl mix sour cream, salt/
pepper, onion powder & half of cheese;
spread over meat mixture. Cover & cook
on Low 4-5 hours (do not open lid during
cooking). After cooking time is done, add
remaining cheese evenly over top. Cover &
let cheese melt, 5-10 minutes. Serve topped
with chopped tomatoes. Serves 6
No-Bake Choc/Pretzel Peanut
1 1/2 sticks (12 T.) butter, melted
2 C. pretzel rods, crushed into crumbs
1 1/2 C. powdered sugar
1 C. plus 1/4 C. smooth peanut butter
1 1/2 C. milk chocolate chips
In medium bowl add butter, pretzel
crumbs, powdered sugar & 1 C.
peanut butter; stir together until well
combined. Press mixture evenly into
ungreased 9 X 13″ baking dish. Combine
choc. chips & remaining peanut butter in
microwave-safe bowl. Microwave 30
second intervals, stirring in between, until
mixture is melted & smooth. Spread
mixture over pretzel layer. Refrigerate
at least 1 hour before cutting into squares.
Makes 10-12 servings.
(recipe: Trisha Yearwood-Foodnetwork.com)
Well, friends, that’s the news for today; here
I sit nicely warm in my flannel PJs, sweater &
slippers sipping a nice, hot coffee – finally
Hope you have a nice, WARM/DRY day!