Oooooo-weeeee, it’s CHILLY out there!


Finally braved it and went out today – temperature 18 degrees F – wind chill: SUPER CHILLY! (my interpretation); checking with the official weather report, it says -9 wind chill – NO WONDER it’s cold! We got more snow overnight (I’d guess we have about 4 inches on the ground now, maybe a little more). My dear husband got up at 3 a.m. to go out an shovel out the bottom of our driveway so that our boys could get out when they had to go to work at 5:30 a.m. – WHAT A GUY! (I’ve mentined before: I live on a MAJOR highway and the snow plows come a good 2-3 times a night – that’s great for the people driving my road BUT if you live ON that road your driveway entrance will be buried in plowed snow EVERY TIME.

Had to go get gas – not a pleasant thing to do when the wind is really blowing (regular: $1.86/9). On to grocery store to pick up a few items & then quick trip to drug store and back home: total time gone – less than an hour. REALLY glad to get home to my nice, warm house! (side note here: while in the frozen foods section of our little, local store I noticed they had 8 QUAIL for $19.99 – what a deal, eh? WHO BUYS QUAIL in my area? No ONE that I can/could think of! Strange! My area is blue-collar, mid-range incomes – definitely NOT a quail environment  to my mind; I’m thinking it might just have been a buyer who saw a good deal on a case & decided to see if they could sell them at that store – who knows?


Strawberry Pretzel Pecan Salad

1 C. crushed pretzels
1/2 C. chopped pecans
3/4 C. brown sugar
3/4 C. melted butter
2 C. strawberries, diced
1 (8 oz) pkg. cream cheese,
1/2 C. granulated sugar
1 tsp. vanilla
1 (8 oz) tub Cool Whip, thawed

Preheat oven 400 degrees F.
Mix crushed pretzels, pecans,
brown sugar & melted butter in
bowl; spread mixture onto a
large baking sheet with sides.
Bake 7 minutes; allow mixture
to cool then break into small
pieces. Beat together cream
cheese, gran. sugar & vanilla;
fold in Cool Whip. Stir diced
strawberries & pretzel mixture
into cream cheese mixture &
scoop into a serving bowl.


Sour Cream Chicken Enchiladas

1 lb. chicken breast, diced
1 medium onion, chopped
1 T. vegetable oil
8 (8 inch) flour tortillas,
1 1/2 C. grated Monterrey Jack
cheese (or 1 1/2 C. Mexican blend),
1/4 C. butter
1/4 C. flour
1 (15 oz.) can chicken broth
1 C. sour cream
1 (4 oz) can chopped green chiles

Preheat oven 400 degrees F.
Cook chicken & onion in skillet in
oil over medium-high heat until
chicken is done. Divide cooked
chicken evenly between tortillas;
add 1 1/2 T. cheese to each tortilla.
Roll tortillas & place, seam-side
down, in 9 X 13″ baking dish sprayed
with nonstick spray. Melt butter in
medium saucepan; stir in flour (to
make a roux) stir & cook until bubbly,
gradually whisk in chicken broth then
bring to boil, stirring frequently. Remove
from heat & stir in sour cream & green
chilies – pour sauce evenly over
enchiladas. Top with remaining 3/4 C.
cheese*. Bake 20 minutes utnil cheese
is melted & sauce near edges of dish is
bubbly. Serves 8

*At this point you can double-wrap
dish in foil & freeze.



3-ingredient Fiesta Chicken

1 (16 oz) jar salsa
1 can Cheddar cheese soup
2.5 lb. boneless chicken

cooked rice

Grease insides of crockpot.
Add all ingredients & cook,
on High, 4 hours (or 6-8
on Low.) Stir occasionally.
Serve over cooked rice



Olive Garden Zuppa Toscana
(crockpot – Italian soup)

1 lb. ground pork sausage
3/4 C. onion, diced
6 slices bacon, diced
1 1/4 tsp. garlic, minced
4 C. chicken broth
1 C. potatoes, cut into bite-
sized pieces
2 C. kale, thinly sliced
3/4 C. whipping cream

Cook sausage in large skillet; brown
over medium heat – drain. Place
onion & bacon in skillet; saute over
medium heat until onions are
translucent. Place sausage, onions,
bacon & garlic in crockpot along
with remaining ingredients. Cover &
cook on Low 4-6 hours. Add kale &
whipping cream to crockpot; stir before
serving Serves 4-6


Banana Streusel Muffins

2 C. flour
1 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 C. sour cream
2 bananas, ripe with brown spots
1 tsp. vanilla
1/4 C. butter, melted

1/4 C. sugar
3 T. flour
1/4 tsp. cinnamon
2 T. cold butter

Preheat oven 375 degrees F.
In large bowl add flour, sugar,
baking powder, salt, baking
soda, cinnamon & nutmeg;
mix with for to combine.
In medium bowl mix eggs,
sour cream, bananas & vanilla;
using elec. mixer, combine,
making sure all bananas get
well incorporated (no big
chunks). Add 1/4 C. melted
butter into batter & mix just
until combined. Pour wet
ingredients into dry & mix
with wooden spoon just
until incorporated – do not
over mix.

Add dry ingredients to
small bowl; cut in cold
butter until it resembles
small peas. Add muffin tin
liners & pour in batter
2/3 rds full in each cup.
Sprinkle streusel topping
on each muffin. Bake
20-25 minutes or until a
toothpick inserted into
center comes out clean.
Remove from oven & let
stand 5 minutes then
remove muffins from pan
& let cool on a wire rack.
Makes 18 muffins


Funeral Sandwich Casserole
(also called Cuban Sliders)

1 (24 pack) Hawaiian rolls
1 pkg. sliced ham lunch meat
1 pkg. 8 slices Swiss cheese
dill pickles

Dijon Spread:
2 T. minced onion
1 stick melted butter
2 T. Dijon mustard

Preheat oven 325 degrees F.
Spray 9 X 13″ pan with nonstick
spray. Cut Hawaiian rolls in half-
remove top & place bottoms in
prepared pan. Layer meat, cheese &
pickles on roll bottoms & place tops
on. Whisk butter & Dijon mustard
together; stir in onion & pour
mixture over top of rolls. Cover with
foil & bake 15 minutes. Remove foil
& bake an additional 10 minutes until
rolls are a toasted brown. Cut rolls &
remove from pan. Serves 12

Amish Ham & Egg Casserole

1 lb. ham, cubed
1 medium onion, chopped
6 eggs
2-3 baked potatoes, diced into
2 C. shredded Cheddar & Colby
Jack cheese
1 1/2 C. small curd cottage cheese

Preheat oven 350 degrees F.
Combine ingredients in large bowl;
spray a 9 X 13″ pan with nonstick
spray & pour mixture into pan. Bake,
uncovered, 35-40 minutes until set
& bubbly. Let stand 10 minutes
before cutting.

*If you don’t have baked potatoes, you
can substitute 4 C. frozen shredded
hash browns, thawed


Crockpot Lava Cake

1 box devil’s food cake mix (regular
1 2/3 C. water
3 eggs
1/3 C. cooking oil
2 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
2 C. (12 oz) semisweet chocolate

In large bowl combine cake mix, water,
eggs & oil; beat on Low speed using
elec. mixer for 30 seconds. Beat on
medium speed 2 minutes; transfer
to a greased 4 qt crockpot. In another
bowl whisk milk & pudding 2 minutes –
let stand 2 minutes until soft-set. Spoon
over cake batter; sprinkle top with
chocolate chips. Cover & cook on High
3-4 hours until a toothpick inserted into
center cake portion comes out with
moist crumbs. Serve warm. Serves 12



That’s about it here – nothin’ special going on,
just stayin’ warm & knitting.

Have a GREAT day!




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One CommentLeave a comment

  1. Not much else to do when you see how deep the snow is. Poor Brandy is dragging her belly through it to get around.

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