Last night we had a really big wind (55 MPH +) for most of the night (our lights flickered once, but stayed on – YAY!). Woke up today to NO SNOW – anywhere! It’s now 56 degrees F. and sunny; a GREAT day – love seeing the sun.

Started working on another baby blanket for Crisis Pregnancy center – this one is rather ‘basic’ – just red & white stripes, but it’s easy to work on without really ‘thinking’.


Nut & Cinnamon Danish

1/4 C. chopped walnuts
2 T. light brown sugar
1/2 tsp. cinnamon
1 (17.3 oz) pkg. buttermilk
biscuits (8 per pkg)
4 oz. cream cheese, softened
1 egg
2 T. granulated sugar

Preheat oven 375 degrees F.
Spray 16 muffin cups with nonstick
spray. In small bowl combine nuts,
brown sugar & cinnamon – mix well.
Separate each biscuit in half by gently
pulling apart. Place each half in a
muffin cup & press against bottom &
sides to form a crust. In medium bowl
beat cream cheese, egg & gran. sugar
until smooth; evenly spoon into crusts
& sprinkle tops evenly with nut mixture.
Bake 10-12 minutes until edges are
golden brown. Allow to cool slightly
& serve warm. Makes 16

All-Day Creole Smothered

Pork Chops

8 pork chops
1 large onion, sliced
1 bell pepper, diced
3 cloves garlic, minced
2 T. creole seasoning*
2 T. garlic powder
2 T. onion powder
2 T. brown sugar
2 T. apple cider vinegar
1 T. black pepper
3 C. chicken broth
2 bay leaves
2 T. cornstarch
2 T. chopped parsley
3 green onions, chopped
1 C. flour
olive oil

cooked rice/potatoes/pasta
for 4-6

Mix all spices & brown sugar
together. Add flour to medium
bowl with 1/2 T. of spice blend.
Rinse chops; pat dry. Coat with
about 2 T. olive oil; season with
2 T. spice blend; rubbing in both
sides. Heat about 2 T. olive oil in
skillet over medium heat; toss
pork chops lightly in flour mixture &
add to oil – brown 2-3 minutes each
side, in batches. Transfer pork to
crockpot. Add onion, bell pepper to
pan & cook 5 minutes; add garlic &
1/2 T. spice blend; cook 1 minute
more. Add broth & vinegar to pan,
scraping up bits on bottom of pan –
transfer to crockpot & pour over
chops. Add bay leaves to crockpot.
Cover & cook on Low 7-8 hours
until pork is fork tender. Remove
broth from crockpot & strain into
a saucepan. Mix 2 T. cornstarch &
1/4 C. water, stir well & drizzle
into saucepan – whisk well. Bring
to boil; reduce heat & simmer about
5 minutes – taste & add about 1 tsp.
seasoning blend, if needed – stir
in parsley. Pour gravy back over chops,
garnish with green onions & serve
over hot rice, potatoes or pasta.
Serves 4-6

*Creole seasoning:
2 T. onion powder
2 T. garlic powder
2 T. dried oregano
2 T. dried basil
1 T. dried thyme
1 T. black pepper
1 T. white pepper
1 T. cayenne pepper
5 T. paprika
3 T. salt

Easy Scallion Pancakes

1 C. flour
1 C. water
1/2 C. (green onions) scallions,
oil for frying

Mix flour & water until there are
no lumps. Add chopped onions
& salt to batter. Heat oil in a pan;
pour batter into pan, swirl around
until batter is evenly distributed.
Fry 2-4 minutes on each side.
Makes 2 large or 4 small.


Cheesy Chicken Pasta Skillet

1 lb. boneless skinless chicken breasts
2 C. (Sargento) Chef blends shredded
6-cheese Italian cheese
1/2 red bell pepper, diced
2 T. Greek yogurt
1/4 onion, chopped
1 tsp. Italian seasoning
1 tsp. garlic powder
1 (24 oz) jar marinara sauce
1 C. chicken stock
1/2 tsp. minced garlic
3 C. cooked pasta (poster used farfalle)
salt/pepper, to taste
olive oil

Cut chicken into small bites & season
salt/pepper & garlic powder. Place a large
skillet over medium heat; add 1-2 T. olive
oil. Add red pepper, onion & garlic; saute
until onions are translucent. Add chicken;
cook until no longer pink. Pour in marinara
sauce, chicken stock & Ital. seasoning;mix
to combine. Stir in cooked pasta, pushing
noodles down into sauce (don’t let any
peek out-you want them to cook). Let
simmer 15 minutes or until pasta is cooked
to your desired consistency. Stir in 2 T.
Greek yogurt & 1/2 C. shredded cheese.
Sprinkle on remaining cheese, turn off
heat, cover & let cheese melt. Serve
warm. Serves 4


Hamburger Soup

1 lb. lean ground beef
1/2 C. chopped onion
1 C. thinly sliced carrots
1 C. sliced cabbage
1/2 C. thinly sliced celery
3 C. beef broth
1 C. water
2 T. tomato paste
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. black pepper

In soup pot over medium-high
heat, cook beef & onion 6-8
minutes until meat is browned.
Add carrots, cabbage & celery-
cook 5 minutes. Add remaining
ingredients, bring to boil. Reduce
heat to Low, simmer 25-30 minutes
until vegetables are tender.
Serves 6


Fried Cinnamon Apple Rings

3-4 large Gala apples
1 C. flour
1/4 tsp. baking powder
2 T. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1 large egg, beaten
1 C. buttermilk
vegetable oil, for frying

Cinnamon Sugar Topping:
1/3 C. sugar
2 tsp. cinnamon

In medium bowl add flour, baking
powder, sugar, salt & 1/4 tsp.
cinnamon. In another small bowl
combine egg & buttermilk; mix well.
In a third dish mix remaining 1/3 C.
sugar & 2 tsp. cinnamon – reserve
for topping. Slice apples into 1/4 inch
slices. Using a biscuit cutter, remove
cores along with seeds, leaving 1/4 inch
wide rings. Pat rings dry using a paper
towel to remove excess moisture. Over
medium-high heat, heat oil in a frying
pan to 350 degrees F.
As oil heats, combine flour mixture &
buttermilk mixture together into the
batter, mixing well to remove any lumps.
Dip apple rings, one at a time, into batter.
Tap rings against sides of bowl to remove
any excess batter. Gently place rings in
hot oil & fry in small batches, turning so
that they brown on both sides. Once rings
are golden & crispy, transfer to a paper
towel-lined plate to remove any excess
oil. Dip each ring into cinnamon sugar &
coat evenly. Place on a wire cooling rack,
(setting rings on a plate will result in
soggy rings). Serve warm. Serves 6


Pork & Green Chili Stew

2 lb. boneless pork shoulder
butt roast, cut into 3/4″ cubes
1 large onion, cut into 1/2″
2 T. canola oil
1 tsp. salt
1 tsp. coarsely ground black pepper
4 large potatoes, peeled/cut into
3/4″ cubes
3 C. water
1 (16 oz) can hominy, rinsed &
2 (4 oz, ea) cans chopped green
2 T. quick-cooking tapioca
2 garlic cloves, minced
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1 C. minced fresh cilantro

sour cream, optional, for serving

In large skillet brown pork & onion
in oil, in batches. Sprinkle with salt/
pepper & transfer to 4 qt. crockpot.
Stir in potatoes, water, hominy, chilies,
tapioca, garlic, oregano & cumin. Cover
& cook on Low 7-9 hours until meat is
tender, stirring in cilantro during last
30 minutes of cooking time. Serve
with sour cream, if desired.
Serves 8 (2 quarts)

Enchilada Casserole

1 lb. ground beef
1 (10 oz) can enchilada sauce
1 C. salsa
6 (10 inch) flour tortillas
2 C. fresh or frozen corn
4 C. (16 oz) shredded Cheddar

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. In large skillet cook
ground beef over medium heat until
no longer pink; drain. Stir in enchilada
sauce & salsa. Place 2 tortillas, over-
lapping as necessary, in bottom of
prepared dish. Cover with 1/3 meat
mixture, top with 1 C. corn & sprinkle
with 1 1/3 C. cheese – repeat layers
once. Top with remaining tortillas;
meat & cheese. Bake, uncovered,
30 minutes until bubbly. Serves 6-8



I guess I don’t pay attention (sometimes)
to just how quickly time/days pass – I
noticed that it’s already February 20th –
almost the entire month is gone! (Had
to hurry up and do my monthly house
bills – I do them on line, so it’s no
problem). Wow – where did this month
GO? Pretty soon it will be SPRING! In
Michigan that doesn’t necessarily mean
no snow/cold weather – I’ve seen tons
of snow on Easter! Our church choir is
rehearsing for ‘the day’ – we only have
a few more rehearsal nights left – so hard
to believe!

Hope your day goes even better than you





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One CommentLeave a comment

  1. Nothing can be any better than seeing grass not snow in the yard.

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