Still chilly here – in the high 20’s – Brrrrrrrrr!
Today was the day I’ve been procrastinating about – had to do a bunch of errands – library, Gordon Foods, Drug Store, Grocery store, etc.; got them all done – YAY! Found the yarn I want to use for the baby BOY baby blanket for my fellow choir friend (baby blue & chocolate brown: blue main part, chocolate brown border.) Speaking of blankets, here’s ‘the problem’ blanket I had so much trouble with (remember? the one I took completely off the needles and was just going to give away?). Got the crocheted border done – it’s DONE! I really liked the way the pattern ‘looked’ (can’t really see it here – it’s like a lattice work/criss-cross) but it just got the better of me. Anyway – IT’S DONE!!!
For some weird reason I have it in my head that the blue/brown blanket should be cables – why, I don’t know. Cables can be frustrating/difficult (depending on which one you chose) – I have several books on cables and am going to do a few trial runs before deciding – I’ve got until April (I think).
Off topic, just thought it was ‘interesting’: Last night I was watching “Bizarre Foods” on the Travel Channel and they were in Portugal. While walking through their markets one of the stall sellers said to the main person on the program: “How may I help you spend your money?” I was taken aback at that – WHO SAYS THAT to a customer?
Gas prices are up to $1.93/6 now – not very big of a jump, but they don’t look like they’re coming down any time soon.
Ham & Cheese Roll-ups
1 can refrigerated Pizza dough
3/4 lb. deli ham* sliced thin
12 slices Swiss cheese ** sliced thin
1/2 C. (1 stick) butter
2 T. brown sugar
1 T. Worcestershire sauce
1 T. Dijon mustard
1 T. poppy seeds
Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick spray.
Flour a cutting board & roll out pizza dough,
using a rolling pin, until rough 12 X 18″.
Place Swiss cheese across dough, covering
dough then repeat using sliced ham. Gently
roll up dough – when you reach the end use
your fingers to seal the roll up . Cut roll into
1 inch slices & place rolls on sides in pan.
In a saucepan combine butter, brown sugar,
Worc. sauce, Dijon & poppy seeds; stir over
medium heat until it reaches a glaze
consistency. Brush glaze over tops of rolls.
Bake 25 minutes.
5 oz. fresh spinach (1/2 a 10 oz. bag)
3/4 C. chopped celery
3/4 C. dried cranberries
1 (15 oz) can mandarin oranges
(or fresh Cuties or Halos)
(optional: 1 C. pomegranate seeds)
1 large Granny Smith apple
1 tsp. lemon juice
1/3 C. pecans
optional: shredded feta cheese
Cooked Orecchiette (little ears) pasta
4 T. olive or vegetable oil
2 T. apple cider vinegar
2 T. white wine vinegar
2-4 tsp. granulated sugar (or honey)
1/8 tsp- EACH: paprika, onion powder
1 T. poppyseeds
Mix all salad ingredients together in
large bowl; mix all dressing ingredients
together in another bowl & pour dressing
over salad & toss.
(recipe: Chelsea’s Messy Apron-Facebook)
Double Delicious Potato Chowder
8 C. diced Idaho potatoes
1/3 C. onion, chopped (or small
handful onion flakes)
3 (14.5 oz, ea) cans veggie or
1 (10 3/4 oz) can cream of celery soup
1 (8 oz) pkg. cream cheese, cubed/
1/2 lb. bacon, cooked/crumbled
1/4 C. water
1 T. cornstarch
chopped chives (optional)
Combine potatoes, onion, broth &
celery soup in crockpot. Cover & cook
on Low 8-10 hours until potatoes are
tender. Place part of soup in a blender
(being careful to not burn yourself) &
puree – helps thicken the soup – return
puree to soup. Add cream cheese &
blend well. Combine water & cornstarch;
mix well & add to chowder to thicken.
Allow soup to cook a little longer to
combine flavors & thicken. Top with
bacon, cheese & chives when serving.
Country style Green Beans
(Cracker Barrel copycat)
3 slices center-cut bacon, chopped
into small pieces
3 (14.5 oz, ea) cans cut green beans,
and the liquid
1/4 C. yellow onion, chopped
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
Over medium-high heat place bacon
in 2 qt saucepan; cook until slightly
brown but not crisp. Once bacon
starts to brown, add beans & liquid,
sugar, salt/pepper – mix well. Place
chopped onion on top & cover.
Bring to light boil then turn heat to
Low – simmer 45 minutes. Serves 6-8
No-Bake Pineapple Cream Cake
1 (8 oz) pkg. cream cheese,
1/2 C. granulated sugar
2 (15 oz, ea) cans crushed
1 3/4 C. Cool Whip, thawed
1 (9 inch) prepared graham
cracker pie crust
In large bowl mix cream cheese &
gran. sugar; stir in 1 can pineapple &
Cool Whip; mix until smooth. Pour
mixture into crust & top with other
can of pineapple. Cover & chill
Roasted Red Pepper Hummus
4 large spinach & herb flavored tortilla
8 T. (Sabra) roasted red bell pepper
8 oz. thinly sliced ham or turkey
8 (1 oz) slices Colby-Jack cheese
2/3 C. roasted red bell pepper slices,
drained (from a jar)
Ranch dip – for dipping (optional)
Spread hummus evenly over 4
tortillas. Top each with sliced meat &
cheese; arrange roasted bell pepper
strips along one side & tightly roll up
tortilla from that end, enclosing peppers
in middle of pinwheel. Slice pinwheels
into 1 inch thick pieces & secure with
toothpicks (if desired). Makes 36
Simple Crumb Potatoes
6 medium russet potatoes
1/4 C. butter, melted
2/3 C. Italian bread crumbs
Preheat oven 400 degrees F.
Wash/scrub potatoes & cut into rings,
then dice into chunks & place in medium
bowl. Melt butter & pour over potatoes;
stir to coat then add bread crumbs, salt/
pepper & stir well so that all potatoes
have some crumbs on them. Spray a large
cookie sheet with nonstick spray; lay
potatoes evenly on sheet & bake 45
minutes, stirring a few times during
baking. They are done when they are
fork-tender & crispy on outsides.
Chicken & Black Bean Nachos
1 C. cooked, shredded chicken
2 T. salsa
1/8 tsp. cumin
1/8 tsp. chili powder
20 tortilla chips (approx)
1/2 C. black beans (drained/
1 C. sharp Cheddar cheese, grated
1 C. Colby-Jack cheese, grated
sliced black olives
chopped green onion
Place shredded chicken in a
microwaveable bowl; pour
salsa, cumin, chili powder,
salt/pepper & stir. Cover bowl
& microwave about 1 minute
until chicken is warm. Place 12
tortillas evenly onto a microwaveable
plate & spoon chicken over top. Sprinkle
beans & about 3/4 C. (each)
cheeses on top. Cover cheese
with more chips & layer more
chicken, black beans & cheese.
Microwave 30 seconds (check to
see if cheese is melted – heat in
3o second intervals until cheese
is melted.) Top with chopped cilantro,
sliced black olives, guacamole & salsa.
Makes 4 servings
Cheesecake Biscuit Donuts
1 tube Pillsbury Grands flaky
cheesecake filling (recipe below)
caramel ice cream topping
10 crushed graham crackers
1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow fluff
1 (8 oz) tub Cool Whip, thawed
1 tsp. lemon zest (or 2 if you like
lemon flavor more)
Prepare cheesecake filling: mix
cream cheese & marshmallow
fluff until smooth. Fold in Cool Whip &
lemon zest; refrigerate.
In large, deep skillet heat oil to
350 degrees F.
Fry up each biscuit until golden on
one side; flip & cook on other side.
Let cool before filling.
Gently slice almost in half, width-
wise. Place filling on bottom & close.
Serve with caramel sauce on side.
When serving sprinkle ground graham
crackers on top.
Our weather looks like it’s going to stay
this way (clear/chilly/windy & in the high
20’s) for the next 4-5 days. Hope YOU
are able to be in a weather that’s not
too cold – I’m happy with this: you can
walk/drive/etc. in this without fear of
slipping/skidding/falling or getting stuck
in it! Cold you can bundle up for – snow/
sleet/ice, not so much.
Have a GREAT day!