Right now we’re under a Winter Snow Warning – hazardous conditions: up to 5 inches due this afternoon, another 4 tonight, 2 expected tomorrow – yep, it’s Michigan! Just spent about 1 1/2 hours calling/texting/emailing & Facebooking all the special needs group members/group homes and also canceling my deliveries of the baby blankets & big bag ‘o yarn – NOT a good time to be ‘out & about’. My boys are working today; good thing the middle son is working in the office today and NOT on the back of a garbage truck! Youngest is working a double shift at his restaurant where he’s currently Garmage (salad guy) and dishwasher. Husband just decided to take a ‘quick run’ in his Jeep to keep it running right (he only drives it about once a week). Good thing? He’s also stopping for coffee at Tim Horton’s & to Burger King for Whopper Juniors for he & I for lunch! (Yep, I’m spoiled . . . sometimes!).
Chicken Cordon Bleu Party
1 (12 oz) pkg. breaded chicken
1 tube refrigerated crescent roll
8 slices deli ham, cut in half
1/2 C. Dijon mustard
4 slices Swiss cheese, cut into
Preheat oven 375 degrees F.
Unroll dough & cut each triangle
in half lengthwise to make a total
of 16 triangles. Lay a chicken nugget
on widest part of triangle; top with
half slice of ham, small dollop of
mustard & 2 strips Swiss cheese.
Roll up dough, wrapping around
chicken/ham/cheese bundle. Place
on a foil-lined baking sheet sprayed
with nonstick spray. Bake 9-11 minutes
until dough is browned, cheese is melted
& chicken is heated through. Remove
from oven & serve warm or room temp.,
with remaining mustard. Serves 16
Crockpot Farmer’s Pie
1 (6 oz) box stuffing mix
1 (10 3/4 oz) can cream of celery
2 tsp. poultry seasoning
(optional : 1/2 – 1 C. broth)*
1 (14.5 oz) can green beans,
1 C. frozen corn
2-3 C. turkey or chicken, cut into
3 to 3 1/2 C. mashed potatoes
1 C. shredded cheese
Place dry stuffing mix in bottom of
crockpot (with seasoning packet). In
separate bowl mix soup & poultry
seasoning; spoon over stuffing. Layer
meat on top of soup; layer green beans
& corn – top with mashed potatoes.
Cover & cook on Low 3-4 hours. Top
with cheese 5-10 minutes before
serving. Serves 6-8
*If you prefer your stuffing very moist,
you may want to add 1/2 – 1 C. broth
during soup step.
Chocolate Tunnel Cake
2 1/4 pkg. (8 oz, ea) cream cheese,
softened/divided (total: 18 oz)
1/4 C. granulated sugar
2 tsp. vanilla, divided
1 (2 layer) chocolate cake mix
(plus ingredients to make cake)
1 C. powdered sugar
2 T. milk
Preheat oven 350 degrees F.
Beat 2 pkgs. cream cheese, gran.
sugar, egg & 1 tsp. vanilla using
elec. mixer until well blended.
Prepare cake batter as directed
on pkg.Grease & flour a 12-cup
Bundt pan or 10 inch tube pan.
Pour half of batter into pan;
spoon cream cheese mixture into
a ring around the center of cake
batter & cover with remaining
cake batter. Bake 45 minutes
until a toothpick inserted near
the center comes out clean. Cool
in pan 10 minutes. Loosen cake
from sides of pan with a butter
knife & invert onto a wire rack;
cool cake completely. Whisk
remaining cream cheese & vanilla
with powdered sugar & milk until
blended; drizzle over top of cake.
Let stand until glaze is firm before
cutting. Makes 16 servings
(recipe: Kraft recipes)
German Cabbage Casserole
1 T. oil
1 lb. ground turkey or lean
1 C. chopped onion
1 T. finely minced garlic
1 tsp. caraway seeds
8 C. chopped cabbage (about
1 head 6 inches across)
2 C. shredded Cheddar cheese
1/2 C. sour cream
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. breadcrumbs
Preheat oven 375 degrees F.
Lightly spray a 8 X 12″ baking
dish with nonstick spray. In
large skillet over medium-high
heat, place oil – when hot add
onion & cook until translucent,
about 3 minutes. Add garlic &
caraway seeds, cook & stir 2
more minutes. Add turkey/beef
& cook until no longer pink. Add
cabbage & cook, stirring, until
cabbage is translucent, about
4 minutes. Remove pan from
heat, stir in cheese & sour cream,
salt/pepper, to evenly combine.
Pour mixture into prepared dish
& sprinkle top with breadcrumbs.
Bake 40 minutes until lightly
browned. Serves 6
Crockpot Asian Sesame Pork
1 (4 lb) boneless pork roast
2 C. water
1/2 C. soy sauce
1/4 C. toasted sesame seeds
1/4 C. molasses
1/4 C. cider vinegar
4 green onions, sliced
2 tsp. garlic powder
3 T. cornstarch
1/4 C. cold water
additional sliced green onions,
Cut roast in half & place in large
ziptop bag. In small bowl combine
water, soy sauce, sesame seeds,
molasses, vinegar, green onions &
garlic powder; pour half of marinade
into bag with the roast. Seal bag &
make sure entire roast gets covered
with marinade. Refrigerate overnight.
(also refrigerate reserved marinade)
Place roast in 5 qt crockpot & discard
marinade from bag. Add reserved
marinade to crockpot. Cover & cook
on High 1 hour. Reduce heat to Low
& cook 6-8 hours until meat is tender.
Remove roast & cover to keep warm.
Skim fat off remaining juices & transfer
liquid to a saucepan – bring to a boil.
In small bowl whisk cornstarch & cold
water. Gradually stir mixture into
saucepan; cook & stir 2 minutes until
thickened. Serve over pork with
additional sliced green onions,
Caramel Pecan Ice Cream Dessert
1 3/4 C. flour
1 C. quick-cooking oats
1 C. chopped pecans
1 C. packed brown sugar
1 C. melted butter
1 1/2 C. caramel ice cream topping
2 quarts vanilla ice cream, softened
Preheat oven 400 degrees F.
In large bowl combine flour, oats, pecans
& brown sugar. Add butter & mix well. Spread
in a thin layer in a 15 X 10 X 1″ baking dish.
Bake 15 minutes until golden, stirring
occasionally. Crumble while warm; cool.
Press half of crumb mixture into a 9 X 13″
baking dish. Drizzle with half of caramel
topping, spread with ice cream & top
with remaining caramel topping & crumb
mixture. Cover & freeze until firm. Remove
from freezer 10 minutes before serving.
‘Worth the Wait’ Cabbage Soup
2 (28 oz) cans crushed tomatoes
1 (12 oz) can tomato paste
juice of 1 lemon
4 beef bouillon cubes
8 C. water
1/4 C. packed brown sugar
8 C. coarsely chopped green
cabbage (1 1/2 – 2 lb)
In large soup pot over medium-
high heat, combine all ingredients.
Bring to boil, reduce heat to Low &
simmer 1 1/2 – 2 hours. Serves 12
NOTE: For a heartier soup, add
1 lb. beef shoulder or chuck,
cut into chunks. Cook stew 1
extra hour until meat is fork-
I have no plans for this day except making
Meat & Potato Pie for dinner, later – it’s my
husband’s favorite. Very simple recipe: prepare
a meatloaf big enough to fit in a 9 X 13″ dish.
Make mashed potatoes to cover dish; frost
meatloaf with potatoes & bake 350 degrees F.
about 1 hour. Just before end of cooking time
sprinkle shredded Cheddar cheese on top &
return to oven until cheese melts – simple!
Hope you are WARM & safe this day;