The Day After


Not exactly sure how many ‘inches’ of snow we got but it snowed almost ALL day yesterday – roads were very hazardous/driving was very slow (our two boys had to drive home in it). Today we were supposed to get up to 2 inches more, but it just lightly snowed in the morning and now it’s stopped. It’s only 30 degrees F. out and is not going to get much better until Sunday when it’s predicted to get to 54 degrees – that’s enough to start melting what’s out there. We fared well – lots of food in the house, warm clothes/warm house so we were blessed. I don’t have any plans for going anywhere until tomorrow evening when my special needs group is having a Gym Night – am really hoping the roads will be VERY clear (they are, now).


Easiest Cinnamon Scones

2 C. flour
1/2 C. unsalted butter,
frozen & grated
2/3 C. heavy cream or buttermilk
1/3 C. sugar (plus additional
for sprinkling)
2 eggs, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 1/4 tsp. cinnamon, divided

1/2 C. powdered sugar
3 T. milk
1/8 tsp. cinnamon

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. In medium bowl whisk flour,
sugar, baking powder, 1/2 tsp. cinnamon
& salt. Add grated butter (or you can
pulse in a food processor) to flour
mixture & using a pastry cutter or two
forks, mix well. In small bowl whisk
1 egg, heavy cream (or buttermilk) &
vanilla; mix well & pour into flour
mixture. Mix until a rough dough
comes together, then gently knead into
an 8 inch circle & transfer to baking
sheet. Cut dough (like a pie) into
12 pieces. Brush dough with
remaining egg then sprinkle with
1 T. sugar & remaining cinnamon.
Bake 20-25 minutes until lightly
golden & cooked through. Remove
from oven & let cool 10 minutes.
Glaze then serve. Makes 12 scones

Whisk ingredients together in
small bowl then drizzle over cooled
scones & let set.

Crockpot Hot & Sour Soup

8 C. chicken broth
1/4 C. soy sauce
1/4 C. rice vinegar
1/2 C. bamboo shoots (canned,
thinly sliced)
8 oz. mushrooms, sliced
1 inch fresh ginger piece, grated
1 T. Sriracha sauce
1 tsp. white pepper
1 tsp. sugar
1 square of firm tofu, cubed
1/4 C. chopped cilantro (fresh)
1/4 C. sliced green onions

Pour broth into a 5-8 qt crockpot;
stir in soy sauce, vinegar, bamboo
shoots, mushrooms, ginger, Sriracha,
white pepper, sugar & tofu. Cover
& cook on Low 6-8 hours or High
3-4 hours. Serve garnished with
cilantro & sliced green onions.

Oven-Fried Chicken

4 chicken thighs (skin & fat removed),
1/2 C. flour
salt & pepper, to taste
1 egg
2 T. milk
3 dashes hot sauce
3/4 C. panko bread crumbs
1 1/2 tsp. cajun seasoning
1/2 tsp. paprika
salt/pepper, to taste
1 1/2 T. peanut oil

Preheat oven 375 degrees F.
Line a baking sheet with foil & spray
with nonstick spray. In shallow bowl
stir flour, salt/pepper. In another
shallow bowl whisk egg, milk, hot
sauce, salt/pepper. In third shallow
bowl stir panko crumbs, cajun
seasoning, paprika, salt/pepper &
oil until evenly mixed. Dredge chicken
in flour; dip in egg mixture & press
into panko mixture – place on
prepared sheet. Bake 40-50 minutes
until crust is golden & chicken is
completely cooked. Serves 4

Best Coleslaw Ever

1/2 head green cabbage, shredded
1/2 onion, finely diced
1 large carrot, grated
2 T. chopped chives (optional)

1 C. mayonnaise
1/4 C. white vinegar
3 T. sugar
salt/pepper, to taste

Place veggies in a large bowl. In
smaller bowl stir together dressing
ingredients; pour dressing over
veggies & toss to coat. Store in
refrigerator until ready to serve.
(The longer it sets, the better
it tastes.) Serves 6


Parmesan/Potato/Ham Bake

4 medium potatoes, sliced very thin
3/4 C. diced, cooked ham
1/2 C. milk
1/3 C. freshly grated Parmesan cheese
2-4 T. freshly grated Parmesan cheese
(for topping)
1 1/2 T. butter
fresh chopped thyme

Preheat oven 400 degrees F.
Spray a 8 X 6″ baking dish with
nonstick spray. In small bowl mix
milk & Parmesan cheese, set aside.
Towel dry potatoes before placing
in prepared dish. Place a layer (1/3rd)
of sliced potatoes on bottom of baking
dish; sprinkle with salt/pepper &
drizzle with 1/3 of milk mixture & top
with half the diced ham – repeat layer.
To last layer add remaining potato
slices, milk mixture, sprinkle with
extra Pqarmesan cheese (2-4 T.,
depending on how much you like
Parm. cheese) – dot with butter.
Bake 30 minutes until tender, then
place under broiler for 3 minutes.
Serves 3-4


Bacon Cheddar Cornbread

1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. milk
1 C. flour
1 1/2 C. cornmeal
2 tsp. baking powder
1/2 tsp. salt
6 strips bacon, chopped small
1 C. fresh or frozen corn
1 C. Cheddar cheese, shredded
or cubed
2 T. fresh rosemary, sage or chives,

extra shredded Cheddar cheese,
for topping during baking

Preheat oven 350 degrees F.
Spray a 9 X 5 loaf pan with nonstick
spray. Fry bacon until crisp; transfer
to paper towel to drain. Whisk melted
butter, sugar, milk & eggs in a bowl. In
separate bowl whisk flour, cornmeal,
baking powder & salt. Gently stir dry
flour mixture into wet ingredients
until combined & moistened but not
over-mixed. Fold in cheese, bacon,
herbs & corn using a spatula until
incorporated. Pour batter into prepared
pan & bake 30 minutes, topping with
extra cheese after 20 minutes. Bread is
cooked when middle is set & edges
are golden brown. Makes 1 loaf.


Shepherd’s Pie Potato Skins

Baked Potato Mash:
4 large russet potatoes, scrubbed
1/4 – 1/2 C. milk
2 1/2 T. butter
1/2 tsp. salt

1 T. olive oil
1/2 medium onion, diced
8 oz. ground beef
2 T. flour
1 C. beef broth
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 tsp. black pepper
1 1/2 C. frozen mixed vegetables

Preheat oven 350 degrees F.
*Prick potatoes with a fork & microwave
on High 5 minutes; rotate & cook another
5 minutes – test with a knife to make sure
they’re done. Lay potatoes on their sides &
cut off top part (you’re making a bowl/boat)
leaving a 1/4 inch wall around skin, scoop
out insides into a bowl. Add milk, butter &
salt & mash until smooth. (If you will be
piping potatoes, place into a piping bag
fitted with large star tip). In saute pan heat
oil over medium-high heat; add onion &
saute until translucent. Add ground beef &
cook until browned. Sprinkle flour over beef
& stir. Add beef broth, Worc. sauce, salt/pepper
& frozen vegs; simmer & cook until sauce has
thickened & become glossy; remove from heat.
Fill each potato evenly with mixture (pipe potatoes
over filling, covering meat mixture completely – you
might not use all of potatoes.) If not piping, just
place mashed potatoes evenly over meat. Bake
15-20 minutes until tops start to brown.
Serves 4

*If you don’t have a microwave, bake the potatoes-
Preheat oven 425 degrees F.
rub olive oil, salt/pepper all over cleaned potatoes &
place directly on oven rack. Bake 40-50 minutes until

Sugar Cookie Bars

4 eggs, well beaten
2 C. granulated sugar
1 C. butter
4 C. flour
2 tsp baking soda
2 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. nutmeg

6 C. confectioners sugar
1 C. butter
1/2 T. milk
2 tsp. almond
several drops food coloring
(your choice of color)

Preheat oven 375 degrees F.
Spray a jelly roll pan* with
nonstick spray. Cream eggs,
vanilla, sugar & butter in a
bowl. Sift dry ingredients in
another bowl & add to creamed
mixture; mix well. Spread dough
into prepared pan. Bake 15
minutes until top is golden.

Whip icing ingredients until
light & fluffy; spread evenly over
cooled cookie bars.

*a jelly roll pan is a baking sheet
with sides so batter does not
slip off – you could use a sided
cookie sheet. (approx. size: 17 1/2″
X 12 1/2″ X 1″ deep)

(recipe: Courtney Luper – Facebook)

Enjoy your day, stay warm & remember
to do ‘something’ that you enjoy – even
if it’s just taking a 10-15 minute nap!




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One CommentLeave a comment

  1. Do you think this weather will ever settle down?

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