I like to knit early in the morning and today was another two Premie baby hats – these are ‘worn’ by two Halo mandarin oranges-the really small ones. (I tried them on medium eggs but the hats were too big). Almost half done with the red & white striped baby blanket for Crisis Pregnancy Center.
Weather-wise it’s around 21 degrees F. no new snow, roads are clear. Saying that, I STILL don’t want to go outside! Tonight is my special needs group’s Gym Night, so I have to go . . .am thinking about taking a quick trip to the grocery store & gas station, just for ‘excuses’ to get me out in it before tonight but I still haven’t convinced myself . . . I turning into a House Troll!
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 Sticky Russian Chicken
1 (12 oz) jar apricot preserves
1 bottle Russian salad dressing
1-2 lb. boneless, skinless chicken
1/2 onion, chopped
Cooked rice or mashed potatoes
Spray insides of crockpot with nonstick
spray. Place chicken in crockpot. In a
bowl, mix half the jar of preserves with
half bottle of Russian dressing; stir in
chopped onions & pour over chicken.
Cover & cook 8 hours on Low.
NOTE: You may add more preserves and/or
dressing if you feel it won’t be enough to
Tex-Mex Potato Bake
4 tsp. canola oil, divided
1 lb. ground chicken
3 cloves garlic, minced
3 tsp. taco seasoning
1/2 C. water
1 C. taco sauce
1/2 medium white onion, chopped
salt/pepper, to taste
1 1/2 lb. potatoes, chopped into
6-8 pieces, each
1 c. shredded sharp Cheddar cheese
1 tomato, sliced
1/4 C. fresh cilantro, chopped
Preheat oven 450 degrees F.
Heat a 10″ cast iron skillet with 1 tsp.
canola oil. Brown chicken. Add garlic &
cook 1 minutes. Add 3 tsp. taco seasoning;
stir to coat then add 1/2 C. water. Stir &
cook until water is evaporated. Remove
chicken from pan to a bowl; add taco
sauce & season with salt/pepper.
In same skillet over medium heat, add
remaining 3 tsp. oil. Add potatoes &
season with salt/pepper. Place onions
on top (do not stir in). Season, again,
with salt/pepper. Cook, covered,
15-20 minutes, stirring often until
potatoes are tender & onions cooked.
Remove lid & top with chicken &
cheese. Place skillet in oven & bake
20-25 minutes until cheese is melted
& all is heated through. Top with
sliced tomatoes & cilantro & serve.
Fluffy Orange Bundt Cake
1 (2 layer) pkg. yellow cake mix
1 C. orange juice
3/4 C. Miracle Whip salad dressing
1/4 C. poppy seeds
2 T. powdered sugar
Preheat oven 350 degrees F.
Beat all ingredients (except sugar)
using a mixer until blended. Grease
& flour a 10 inch tube pan or 12 C.
fluted Bundt pan; pour in batter
evenly. Bake 35-40 minutes until a
toothpick inserted near center comes
out clean. Cool cake in pan 10 minutes;
loosen cak from sides of pan using
a butter knife. Invert cake onto a
wire rack to cool – cool completely.
Sprinkle top with powdered sugar
just before serving. Serves 12
(recipe: Kraft recipes)
8 small russet potatoes, cut into wedges
1/4 C. olive oil
4 cloves garlic, minced
1/4 tsp. dried rosemary
1/2 C. grated Parmesan cheese
salt/black pepper, to taste
2 T. chopped parsley (garnish)
Ketchup or other sauces, for dipping
Line 2 large baking sheets with parchment
paper. Place potato wedges in a large bowl
of ice water – soak 30 minutes.
Preheat oven 425 degrees F.
While potatoes are soaking, combine olive
oil, garlic & dried rosemary in small bowl.
Drain potatoes & pat dry with paper towels;
place potato wedges back in bowl & drizzle
olive oil mixture over them; gently toss to
coat well. Place wedges on prepared pans
in an even layer. sprinkle 1/4 C. Parmesan
cheese over top & season with salt/pepper.
Bake 35 minutes, turning halfway, until
potatoes are crisp & golden brown. Remove
from oven & sprinkle remaining Parm.
cheese over wedges. Garnish with chopped
parsley, if using & serve warm. Serves 8
Chinese Egg Drop Soup
3 C. chicken broth
1 slice bacon
1/2 tsp. oyster sauce
1/2 inch piece of ginger
1/4 C. cooked corn
1 T. plus 1 tsp. cornstarch
few drops sesame oil
In saucepan or pot bring broth to a
boil with bacon, oyster sauce, ginger
& 1 whole scallion – cook 10 minuts.
Strain soup & add cooked corn. In
small bowl combine 1 T. cornstarch
with 1 T. cold water. In another small
bowl whisk egg with 1 tsp. cornstarch
until there are no lumps. Slowly pour
egg mixture into boiling soup while
stirring with a spoon or chopsticks.
Pour cornstarch/water mixture into
soup, stirring until you get the thickness
you like. Remove from heat.
Serve sprinkled with chopped
scallion. Serves 2
Muffin Cup Cheddar Beef Pies
2 loaves (1 lb, ea) frozen bread
2 lb. ground beef
1 (8 oz) can mushroom stems &
1 1/4 C. (5 oz) shredded Cheddar
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
spaghetti sauce, warmed (for
Let dough stand at room temp.
30 minutes until softened.
Grease 10 muffin tin cups
with nonstick spray or shortening
Preheat oven 350 degrees F.
In a Dutch oven, cook beef over
medium heat 12-15 minutes or
until no longer pink, breaking into
crumbles; drain. Stir in mushrooms,
cheese & seasonings. Divide each
loaf into 10 portions, roll each into
a 4 inch circle & top with 1/4 C.
filling. Bring edges of dough up over
filling & pinch to seal. Place pies in
muffin cups, seam sides down.
Bake 20-25 minutes until golden
brown. Serve with warmed
spaghetti sauce, if desired.
Makes 10 servings/2 pies each
Freezer option: Freeze cooled pies
in a ziplock plastic freezer bag.
To use: reheat pies on greased
baking sheets in preheated
350 degrees F. oven until heated
through. Makes 20 meat pies.
Cinnamon Crunch Cups
1 (20 oz) can apple pie filling (chopped
into small pieces)
20 vanilla wafers, coarsely crushed
1/2 tsp. cinnamon
1/4 C. chopped pecans
Preheat oven 300 degrees F.
Spray the insides of 6 ovenproof
custard cups with nonstick spray. In
medium bowl combine wafer crumbs,
cinnamon & nuts. Spoon 2 T. pie filling
& 1 T. wafer mixture into each cup;
repeat layers. Bake 20 minutes until
filling is bubbly & heated through.
Going over the weather report for the rest of
this week, looks like we’re only getting up to
43 on Saturday and MAYBE 52 on Sunday;
rain/snow likely Sunday night. Guess I just
have to ‘grin and bear it’, since living in good
old Michigan is ‘usually’ like this every winter-
some years MUCH worse, so I’ll just have to
accept it as it comes, right?
ADDENDUM: Just got home from a quick trip to the grocery store to purchase a lovely pot of tulip bulbs for my friend (who’s one of our leaders in my special needs group). The temps have warmed up a bit: 35 degrees F., sun shining and my dear husband cleaned off my car before I left (that’s the ONE thing I was dreading doing, as it was totally buried!). I’m guessing, from reports in our local paper, that we got about 8 inches Wednesday/Thur. morning. The sun is doing a great job of softening up the ice/snow – the roads are totally clear AND DRY! Gas prices were a bit of a shock – they’re up, again: $1.79/9 (last I remember checking they were in the $1.60’s) – I have a half-tank, am going to take my chances & wait to see if they come down some before filling up. Husband asked if I’d stop at our favorite place: Tim Horton’s, so I was very happy to learn that I could ‘cash in’ more than one “Roll-UP-The-Rim-To-Win” redemption in one purchase: got us both coffee AND a free donut (free coffee was the other freebie) – with the Senior Discount, it was something like $1.00 + a little change – YAY, don’t you LOVE discounts? (My frugal little heart does!).