Warming up!


It’s now around 54 degrees F. – sun shining and most of our snow is melting – YAY! Looking at the next few days we should be seeing somewhat the same temps, a little cooler, but not by much. It’s ALWAYS nice to look forward to warmer weather.

It’s been a quiet few days here, nothing much to report but I did want to share the completed afghan with my friend’s knit cream square in the center:


I still have two more of her test rectangles – not exactly sure just when I’ll tackle another one. Right now I’ve started a very simple red & white striped baby blanket for Crisis Pregnancy center. I’m thinking the above afghan will be my first donation to the Detroit Veteran’s Hospital Baby Shower in September.


Chocolate Cashew Popcorn

Popped popcorn (air pop works best)
cashews (as many as you want)
Milk chocolate
Dark chocolate

Cover 2 cookie sheets (the kind with
sides) with waxed paper & spread
popped corn on paper. Sprinkle nuts
over popcorn. Melt both chocolates &
drizzle over popcorn. Let chocolate
harden & serve.

(recipe: whoneedsacape.com)


Great Northern Bean Stew

1 lb. bulk pork sausage
1 C. chopped onion
1 (15.5 oz) can Great Northern
beans, drained/rinsed
1 (28 oz) can diced tomatoes,
2 C. chopped cabbage
1 C. sliced carrots
1 T. white vinegar
1 T. brown sugar
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. pepper
1/4 tsp. hot pepper sauce
2 T. minced fresh parsley

In large saucepan cook sausage &
onion over medium heat until meat
is no longer pink; drain. Add next
11 ingredients & bring to boil. Reduce
heat, cover & simmer 50-60 minutes
until vegetables are tender. Stir in
parsley & cook 5 minutes longer.
Serves 6

This cooked stew can be frozen in
freezer containers. To use, partially
thaw in refrigerator overnight. Heat
through in a saucepan, stirring
occasionally & adding a little water
if necessary.

(recipe: tasteofhome.com)

Not yo Mama’s Tuna Casserole!

4 (4 oz, ea) cans water-packed LIGHT tuna,
8 oz. wide egg noodles, cooked accordg.
to pkg. directions
1 T. olive oil
1 (8 oz) pkg. fresh mushrooms
1 C. firmly packed chopped fresh
2 ribs celery, chopped
1 small onion, chopped
4 cloves garlic, finely chopped
1 (8 oz) pkg. cream cheese
1 C. chicken stock
1/4 – 1/2 C. milk
2 C. shredded mozzarella cheese
1/2 C. shredded Parmesan cheese
1/2 C. shredded Cheddar cheese
1 C. finely crushed potato chips
salt/pepper, to taste

Preheat oven 400 degrees F.
Heat olive oil in pan & add mushrooms,
celery, onion, spinach & garlic; cook 5
minutes then add cream cheese, beef
stock, mozz & Parm cheeses & milk,
stirring until smooth & creamy. Fold in
cooked noodles & tuna until combined.
Spray a 9 X 13″ baking dish with nonstick
spray. Pour mixture into prepared pan &
top with Cheddar cheese & crushed
potato chips. Bake 20 minutes; remove
from oven & allow to cool, loosely covered
with foil, for about 20 minutes.

(recipe: kelliskitchen)

Spiced/Baked Chicken Wings

1/3 C. flour
2 T. paprika
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt
3 T. butter
10 chicken wings – tips removed,

Preheat oven 425 degrees F.
Line a baking sheet with foil; dot
foil with butter. In medium bowl
combine flour, paprika, garlic
powder, salt/pepper. Coat both
sides of each wing fully in mixture
& place on baking sheet. Make
sure the butter pieces are evenly
spaced out among the wings. Bake
30 minutes. Turn wings over & bake
an additional 15 minutes more until
crispy & fully cooked. Serve with
your favorite dipping sauce.
Serves 2-4

(recipe: thecookierookie.com)

Smoked Salmon Quiche

1 sheet refrigerated pie pastry
1 C. (4 oz) shredded Swiss cheese
1 T. flour
3 plum tomatoes, seeded/chopped
2 T. finely chopped onion
2 tsp. canola oil
3 oz. smoked salmon fillet,
flaked (about 1/2 C.)
4 large eggs
1 C. whole milk
1/4 tsp. salt

Preheat oven 350 degrees F.
On lightly floured surface, unroll
pastry. Transfer to a 9″ pie plate;
trim to 1/2 inch beyond edge of
plate & flute edges. In small bowl
combine cheese & flour; transfer
to pastry. In large skillet, saute
tomatoes & onion in oil just until
tender. Remove from heat; stir in
salmon & spoon over cheese
mixture. In small bowl whisk eggs,
milk & salt; pour into pastry.
Bake 35-40 minutes until a knife
inserted near center comes out
clean. Let stand 15 minutes before
cutting. Serves 8

Freezer option:
Prepare & bake quiche; cool completely.
Securely wrap & freeze cooled quiche
in plastic wrap & foil. To use, partially
thaw in fridge overnight. Remove from
fridge 30 minutes before baking. Preheat
oven 350 degrees F. – unwrap quiche, reheat
in oven until heated through.

(recipe: tasteofhome.com)

Cocoa-Loco Cream Cheese Pie

2 (8 oz, ea) pkgs. cream cheese,
1 (4 serving) pkg. instant chocolate
fudge pudding mix
1 C. milk
1/4 C. water
1 1/2 tsp. almond extract, divided
1 C. Cool Whip, thawed, divided
1 (9 oz) chocolate cookie pie crust
2 tsp. instant chocolate drink mix
1 T. chopped almonds
1 T. mini chocolate chips

In large bowl combine cream cheese,
dry pudding mix, milk & water; mix
with wire whisk; mix in 1 tsp. almond
extract & 1/4 C. Cool Whip. Pour into
crust & refrigerate about 15 minutes.
In small bowl combine remaining 3/4
C. Cool Whip, almond extract & instant
chocolate drink mix; spread evenly over
cheesecake layer. Sprinkle top with
almonds & choc. chips. Refrigerate
2 hours until ready to serve. Serves 10

(recipe: everydaydiabeticrecipes.com)

Swedish Meatball Soup

1 large egg
2 C. Half & Half cream, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 – 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,

In large bowl beat egg; add 1/3 C.
Half & Half, bread crumbs, onion &
1 tsp. salt. Crumble beef over mixture
& mix well – shape into 1/2 inch balls.
In Dutch oven brown meatballs in butter
in batches. Remove from pan; drain.
Add flour, bouillon, pepper, garlic salt &
remaining salt to pan; stir until smooth.
Gradually stir in water & bring to boil.
Reduce heat; cook & stir 2 minutes until
thickened. Add potatoes & meatballs.
Reduce heat, cover & simmer 25 minutes
until potatoes are tender. Stir in peas &
remaining cream; heat through.
Serves 8 – about 2 quarts.

(recipe: tasteofhome.com)

Honey Pears

2 ripe pears, large sized
2 tsp. honey
1/4 C. chopped walnuts
1/4 tsp. ground cinnamon

Preheat oven 350 degrees F.
Cut each pear in half & cut a
small sliver off back side (so it
sits flat in pan). Place open-
faced on baking sheet. Scoop
out seeds using a spoon or melon
baller. Mix walnuts & cinnamon
together & spoon into pears.
Drizzle tops with 1/2 tsp. honey
on each half. Bake 30 minutes; cool
& eat. Serves 4

(recipe: pgeveryday.com)


Here’s hoping you have a
GREAT day!



PS: Gas prices around here really jumped
up! A day ago they were at $1.59/9 –
yesterday I drove by and the price was
$1.73/9 . . .  WOW!


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