REALLY Chilly/Windy out there!


The thermometer reads in the low 30’s but that WIND is awful! Went to the bank, drug store & grocery and was doing a pretty hard lean into the wind just to get to the car! Husband says it’s because it’s not only windy but wet as well; with these temps. almost all our snow is gone – driveway & front yard are totally clear, backyard has a little but not bad. I’m not complaining – you can walk (with effort) and drive in it without worrying about getting stuck!

Just discovered I did a rather dumb thing: lost my Blog Recipes #4 – must have dumped it after putting a recipe on it yesterday. That one had all the desserts on it so looks like I’ll have to start over for you – not a problem, just a time thing. I keep the recipes I share with you (before I share them) on 4 sheets plus one labeled Crockpot (I also have a group of people who like me to send them crockpot recipes). Not crucial, will get back to where I was, just a dumb mistake. (I usually hit save anytime I enter a recipe but must have been distracted and just dumped it instead – sigh).

With all the great things on sale today I was a bit hard-pressed to decide what’s for dinner! They had 4 really large chicken legs & thighs for $1.46 (going to broil them & have baked potatoes with for tonight); 2 large turkey legs at $3. something (I roast them in the oven until the meat falls off the bones, then make a sort of beef stroganoff sauce with onions & fresh mushrooms & serve that over cooked egg noodles, and lastly CVS had canned salmon 2/$3.00 – that’s REALLY low! We love salmon patties, so that might be in sight sometime this week, as well!


Hawaiian Hamburger Steaks

1 1/2 lb. ground steak meat
1/4 C. Italian bread crumbs
1 T. fresh rosemary, minced
2 tsp. Worcestershire sauce,
1 onion, thinly sliced or chopped
2 T. olive oil
1 T. butter
2 C. beef broth
1 T. ketchup
1 T. cornstarch
salt/pepper, to taste

cooked mashed potatoes or rice
to serve 4

In large bowl combine meat, bread
crumbs, rosemary & 1 tsp. Wors.
sauce. Divide meat into four &
shape into oval patties. In large
skillet add 2 T. olive oil & 1 tsp.
butter over medium-high heat. Cook
patties on each side until fully
cooked; remove from pan. Add
onions to skillet & cook over
medium heat until caramelized &
tender. Add broth, ketchup, 1 tsp.
Wors. sauce, salt/pepper. In small
bowl whisk cornstarch & 1 T. broth
to make a thin paste; whisk this
into beef broth gravy mixture;
bring to boil & reduce heat to Low.
Add patties back to skillet & heat
through. Serve with mashed potatoes
or cooked rice, if desired.
Serves 4


Lemon-Herb Roasted Potatoes

6-8 large russet potatoes, peeled/
cut into 1/2 – 2 inch chunks
juice of 1 lemon
1/4 to 1/3 C. olive oil (can be butter
& oil, if desired)
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
1 1/2 T. dried herbs: oregano, thyme/
1 whole garlic bulb, broken into about
4 pieces (optional)

Parboil potatoes in salted water about
3-4 minutes- NO LONGER.
Preheat oven 375 degrees F.
Heat a baking pan big enough to hold
all the potatoes without crowding. (a
glass or metal pan are fine as long as
it is well heated beforehand – prevents
the potatoes from sticking to the pan.)
Drain potatoes & let stand 5 minutes
then toss with lemon juice. Make sure
to toss well so potatoes absorb the
lemon juice. Add salt/pepper, herbs,
garlic cloves & olive oil. Transfer
mixture to hot pan. The potatoes
should sizzle when they hit the hot
pan. Roast potatoes 60-76 minutes
until nicely golden brown all over,
turning every 20 minutes. After first
10 minutes, give the pan a shake to
make sure the potatoes are not stuck
to it. The roasted garlic may have to
be removed before the potatoes, as
it generally cooks faster. When potatoes
are done cooking, squeeze garlic onto
potatoes & stir a little.
Serves 4-6


Peanut Butter Cookie S’Mores Bars

1 C. creamy peanut butter
1 C. sugar
1 egg
1 (10 oz) pkg. miniature marshmallows,
1/4 C. milk
2 (4 oz, ea) pkgs. semi-sweet chocolate
1 (8 oz) tub Cool Whip, DO NOT THAW
2 graham crackers, coarsely broken

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Mix first 3 ingredients
until blended; press onto bottom
& 1/2 inch up sides of dish. Bake
14-15 minutes until golden brown.
Cool 30 minutes. Microwave 3 cups
marshmallows & milk in a micro-
waveable bowl on High 1 minute
until marshmallows are completely
melted & mixture is well
blended when stirred; pour over
cooled crust & top with remaining
marshmallows, pressing them gently
into melted layer. Cool completely.
Microwave chocolate & Cool Whip
in microwaveable bowl 2- 2 1/2 minutes
until chocolate is completely melted &
mixture is well blended, stirring every
minute. Pour over marshmallow layer
& spread to cover layer. Sprinkle top
with crushed graham crackers &
refrigerate 1 hour until firm.
Makes 32 servings

(recipe: Kraft recipes)

Crockpot Rotisserie Chicken Noodle Soup

1 (3 lb) rotisserie chicken
2 stalks celery, chopped
1 medium onion-whole, unpeeled
8 C. chicken broth
6 medium carrots, peeled/cut chunky

your choice of noodles, cooked separately

Remove most white meat from chicken; chop
into cubes – place in a container, cover &
refrigerate. Place rest of chicken in crockpot;
pour in broth. Add onion, celery, carrots &
1 T. kosher salt (to taste). Cover & cook on
Low 4 hours (or High 1 hour). Once done,
discard bones & whole onion. Add cooked
noodles & white meat; stir & serve.


Dr. Seuss Breakfast Casserole

6 large eggs
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. mlk
1/2 C. plain Greek yogurt
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/3 C. diced mushrooms
1 C. packed baby spinach
1 C. shredded Pepper Jack cheese
1 C. cooked, diced ham

Spray insides of crockpot with nonstick
spray. Whisk eggs, salt/pepper, milk,
yogurt, thyme, onion powder, garlic
powder together in large bowl. Stir in
mushrooms, spinach, cheese & ham;
pour mixture into crockpot. Cover & cook
on High 90 minutes – 2 hours. Eggs should
be set. Slice & serve. Serves 6


Grilled Cheese & Tomato Soup Bake

3 oz. cream cheese
1 1/2 tsp. dried basil, divided
12 slices Italian sourdough or rye
bread (1/2 inch thick)
6 slices mozzarella cheese
6 T. butter, softened
1/2 C. tomato paste
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 C. milk
2 large eggs
1 C. (4 oz) shredded Italian
cheese blend or mozzarella

Preheat oven 350 degrees F.
In small bowl mix cream cheese
& 1 tsp. basil until blended; spread
onto 6 slices bread. Top with mozz.
cheese & remaining bread. Spread
outsides of ‘sandwiches’ with butter.
Spray a 9 X 13″ baking dish with
nonstick spray & arrange sandwiches
in bottom. In small saucepan combine
tomato paste, garlic, salt/pepper &
remaining basil; cook & stir over
medium heat 1 minute. Gradually
whisk in milk – bring to boil. Reduce
heat; simmer, uncovered, 4-5 minutes
until thickened, stirring frequently.
Remove from heat. Whisk eggs in
a large bowl; gradually whisk in 1/3
milk mixture. Stir in remaining milk
mixture & pour over sandwiches –
sprinkle with Italian cheese blend.
Bake, uncovered, 25-30 minutes until
golden brown & cheese is melted. Let
stand 10 minutes before serving
Serves 6


Creamy Crockpot Cocoa

1 1/2 C. heavy whipping cream
1 (14 oz) can sweetened condensed milk
6 C. milk
1 1/2 tsp. vanilla
2 C. chocolate chips (milk choc. or

marshmallows – garnish

Pour all ingredients into crockpot &
whisk until well combined. Cover &
cook on Low 2 hours, stirring
occasionally until mixture is hot &
chocolate chips are melted. Whisk
well before serving. Garnish with
marshmallows, if desired.
Serves 4


Grilled Chipotle Shrimp

(appetizer – makes about 60

1/4 C. packed brown sugar
2 chipotle peppers in adobo sauce,
chopped plus 1/4 C. adobo sauce
6 garlic cloves, minced
2 T. water
2 T. lime juice
1 T. olive oil
1/4 tsp. salt
2 lb. uncooked large shrimp,

Cilantro Cream Sauce:
1 C. sour cream
1/3 C. minced fresh cilantro
2 garlic cloves, minced
1 1/2 tsp. grated lime peel
1/4 tsp. salt
1/4 tsp. minced fresh mint

In small saucepan bring brown
sugar, chipotles, adobo sauce,
garlic, water, lime juice, oil &
salt to boil. Reduce heat, cook &
stir 2 minutes – remove from heat
& cool completely.
Transfer mixture to large resealable
plastic bag. Add shrimp, seal bag &
turn to coat. Refrigerate up to
2 hours.

Combine sauce ingredients & chill
until serving.

Drain & discard marinade. Thread
shrimp onto metal or water-soaked
wooden skewers. Using long-handles
tongs, moisten a paper towel with
cooking oil & lightly coat the grill
rack. Grill shrimp, covered, over
medium heat or broil 4 inches from
heat 6-8 minutes until shrimp turn
pink, turning once. Serve with sauce.
Makes about 5 dozen (1 1/4 C. sauce)



Right now it’s almost 1 p.m. – the house is nice
and quiet; both sons are away at work, husband
is happily watching the movie: “Shogun” (one of
his favorites, and mine) and I’m happily typing
away to you! About 8 more rows on the really
bright/fuzzy baby blanket for Crisis Preg. Center
and that will be done – am hoping to crank that
out today. I’m guessing the ‘new’ project of 2
hats for 2 young girls will be given to me
tomorrow evening (that is, if my friend bought
the yarn yet!) – I’m ready. Got a few more baby
hats done for the local hospital; the pattern
for baby hats/chemo caps & hats for young
girls is all the same, just varied by the number
of stitches you cast on when beginning. Haven’t
been back to the library to get any new books –
the 3 I checked out last were all ‘duds’ – all by
same 2 co-authors I really liked, but some of
their earlier works – guess I should stick to their
LATER works, eh?

Hope you have a nice, relaxing day today!



PS: Went to CVS in hopes of using their photo
copier machine to make copies of the Christmas
family photos – well, I ‘sort’ of succeeded. The lady
behind the counter wasn’t too sure how to use it
and called for the manager. (side note: I’ve done
this before, but it was a good 3-4 YEARS ago and
they just updated their whole KODAK system about
6 weeks ago – sigh). Good thing the manager was
called – I wanted one sheet of 9 wallets – the lady
had ‘helped’ me and it would have been NINE
SHEETS of (9 photos each sheet) wallets
! The
manager said: “Did you know that each sheet
is $6.99 – you have a LOT of sheets there!” WHEW!
Good thing he knew that – we fixed it! SIGH! I
brought home all my ‘creations’ only to discover
that I need to make one more big photo of the
family (for our mantle) and it’s a 9 X 16 (not a
5 X 7 like I made) – not a big deal now that I have
‘some’ idea of how to run their machine. The
old one had a touch spot that said OK or CONTINUE
or something when you were done with that step –
this one didn’t – all I knew was DO NOT HIT THE
CHECKOUT BUTTON! That wraps up the order and
begins the printing – if you wanted to add more to
that order you’re just out of luck – have to start
all over again! We’ll see how this all pans out
another day!


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