Not that it means all that much to me but – I did see a advertisement for Hungry Howie’s Pizza which said that JUST TODAY, if you bought a regular pizza with one topping, you could get a second “Leap Day” pizza (same as the first) for only 29 cents! That’s neat!

I’ve kind of been ‘out of it’ a bit the past few days – upset stomach, dizzy, headache – just feeling kinda ‘weird’ – we stayed home from church yesterday (I was sorely tempted to go to choir practice but then thought: If it gets worse, who’s going to drive you home?) so I just stayed on the couch. The stomach thing is gone, but still have an on & off headache & occasional dizzy spell – good thing I don’t have anything planned for the day, eh?


Salted Caramel Butter Bars

1 lb. salted butter, room temp
1 C. sugar
1 1/2 C. powdered sugar
2 T. vanilla
4 C. flour
1 (14 oz) bag caramel candies (about
50 individual) unwrapped
1/3 C. milk or cream
1/2 tsp. vanilla
1 T. coarse sea salt* (optional)

Preheat oven 325 degrees F.
In large bowl combine butter & sugars;
using elec. mixer on medium speed, beat
until creamy. Add vanilla & beat until
combined. Sift flour into butter mixture
& beat on Low speed until a smooth, soft
dough forms.
Spray a 9 X 13″ baking dish with nonstick spray.
Press 1/3 of dough evenly into pan. Wrap
remaining dough in plastic wrap & chill.
Bake crust until firm & edges are a pale,
golden brown, approx. 20 minutes. Transfer
pan to a wire rack & let cool about 15 minutes.

While crust is baking, make caramel filling:
Place unwrapped caramels in microwavesafe
bowl. Add cream & microwave on High 1 minute.
Remove & stir until smooth If they are not
completely melted, microwave on High at 30
second intervals, stirring after each interval,
until smooth. Once melted, add vanilla & stir
until combined; pour filling over baked crust.

*If you are going to salt the caramel, sprinkle
it on caramel layer now.

Remove chilled dough from fridge & crumble it
evenly over caramel. Return pan to oven & bake
until filling is bubbly & crumbled topping is firm
& lightly golden, about 25-30 minutes. Let cool
before cutting into bars.


Meatball Sub Bubble-up Bake

1 (16.3 oz) tube Pillsbury Grands! biscuits
1 (16 oz) bag frozen, cooked Italian meatballs
1 green bell pepper, diced/sauteed
3 C. marinara sauce
2 C. shredded Italian cheese blend
grated Parmesan cheese

Preheat oven 350 degrees F.
Separate dough into 8 biscuits; cut
each into 6 pieces & place in large
bowl. Add meatballs, sauteed bell
pepper & marinara sauce, mix to
coat well. Pour mixture into an
ungreased 9 X 13″ baking dish &
sprinkle Ital. cheese blend evenly
on top. Bake 35 minutes until
biscuit pieces are puffed & cheese
is melted/golden brown. Before
serving sprinkle Parm cheese on top.
Serves 6


Chipotle-sparked Mustard Salmon

6 salmon fillets (4 oz, ea)
1/4 C. mayonnaise
1/4 C. prepared horseradish
1/4 C. stone-ground mustard
1/4 tsp. lemon-pepper seasoning
1 tsp. minced chipotle pepper in
adobo sauce
1 tsp. shipped fresh dill

Preheat oven 350 degrees F.
Place salmon in a foil-lined
15 X 10 X 1″ baking pan. In small
bowl, mix mayonnaise, horseradish,
mustard, lemon-pepper & chipotle
pepper; spread over fillets. Bake
15-20 minutes until fish just begins
to flake easily with a fork. Sprinkle
with dill when serving. Serves 6


Peachy-keen Glazed Pork Chops

4-6 boneless pork loin chops
(about 1 1/2 lb.)
6 T. butter
3/4 C. peach preserves (no sugar
1/2 tsp. ground thyme
1/2 tsp. salt

In skillet over medium-high heat
melt butter & whisk occasionally
until it starts to bubble & foam;
continue whisking until it just starts
to develop little brown flecks,add
seasonings & remove from heat.
Continue to whisk & let cool 1-2
minutes. Whisk in preserves until
smooth (may be a little chunky).
Place chops in crockpot & pour
sauce over them. Cover & cook on
Low 6 hours (or High 3 hours)
Serves 4


Quick Fiesta Turkey Tortilla Soup

4 (14.5 oz, ea.) cans chicken broth
3 C. cooked, shredded turkey or
rotisserie chicken
1 (15 oz) can black beans, drained/
1 (15 1/4 oz) can whole kernel corn,
1/2 C. medium salsa
5 (6 inch) corn tortillas, cut into
1/4″ strips
1/4 c. chopped fresh cilantro

additional salsa, optional

Preheat oven 400 degrees F.
In Dutch oven combine first 5
ingredients & bring to boil. Reduce
heat, simmer 10 minutes, stirring
occasionally. Spread tortilla strips in
single layer on a baking sheet. Bake
4-6 minutes until golden brown &
crispy. Stir cilantro into soup. Top
servings with tortilla strips & serve
with additional salsa. Serves 8


I’m thinking of doubling this recipe for
Easter dinner!

Green Bean Bundles

3 (14.5 oz, ea) cans whole green
beans, drained
8 slices bacon, cut in half cross-
6 T. butter, melted
1/2 C. brown sugar, packed
2-3 cloves garlic, minced

Preheat oven 375 degrees F.
Gather beans into bundles of
10; wrap each bundle with a half-
slice of bacon & arrange, seam-
sides down, in lightly greased
9 X 13″ baking dish. Mix melted
butter, brown sugar & garlic in
small bowl; spoon over bundles.
Cover with foil & bake 30 minutes.
Uncover, bake an additional 15 minutes.
Serves 6


Bacon & Egg Bombs

2 large eggs, hard boiled & peeled
1/4 C. butter, room temp, cut into
small pieces
2 T. mayonnaise
fresh ground black pepper
1/4 tsp. salt
4 large slices bacon

Preheat oven 375 degrees F.
Line a baking sheet with parchment
paper & lay bacon strips out flat,
leaving space so they don’t overlap.
Bake 10-15 minutes until golden
brown; remove from oven & cool.
(save bacon grease from pan)
Place eggs in a bowl, add egg
pieces & mash with a fork. Add
mayo, salt/pepper – mix well. Pour
bacon grease into bowl & combine
well. Refrigerate 20-30 minutes until
mixture is easy to form into balls.
Crumble bacon into small pieces.
Remove egg mixture from fridge;
using a spoon or ice cream scoop,
form mixture into 6 balls. Roll each
ball in bacon crumbles & place on
a try that will fit in the fridge; place
in fridge until ready to serve. Makes 6


Cherry Brownie Dream Bars

1 (18 oz) box brownie mix (9 X 13″
pan size) & ingredients to prepare
1 (7 oz) tub marshmallow creme
1 (10 oz) jar maraschino cherries
1 (12 oz) bag semi-sweet chocolate
1 C. creamy peanut butter
3 C. crispy rice cereal

Cool Whip & additional maraschino
cherries, for topping

Prepare brownies accordg. to pkg.
directions for 9 X 13″ baking pan;
bake & cool completely – refrigerate
at least one hour.

Drain cherries & pat dry with paper
towel; cut in half. Spread marshmallow
creme on top of chilled brownies &
refrigerate at least 30 minutes. Top
with halved cherries. Melt peanut
butter & choc. chips together in a
microwave-safe container. Heat on
High heat at 30 second intervals, stirring
in between until melted. Stir in rice
cereal until completely coated & spread
mixture carefully over top of cherries.
Refrigerate another hour before cutting
into bars. When serving top with Cool
Whip & additional cut cherries, if
desired. Makes 36 bars



Our weather is back to “NICE” (at least in
my opinion) – it’s windy & gloomy out today
BUT it got warmer yesterday and rained –
almost all of the snow is gone! (Youngest
son quickly reminded me we’re supposed
to get another big snowstorm tomorrow/Weds.
with about 5 inches, total plus some super
high winds & low temps of 17 – oh, joy . . .
sigh. Oh well, it IS Michigan and Spring is just
around the corner, right? I’m HOPING!

Stay warm, safe & maybe sneak in a little nap
on the side – just sayin’ . . .



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3 CommentsLeave a comment

  1. Snow Wednesday and then a high down here in SW Michigan of 60s early next week! Got to love it!

  2. I have made the Meatball Sub Bubble Bake and my whole family liked it.

    • That’s good to hear! As you know the recipes I post are NOT mine, but I try to only post those that sound rather easy to prepare and should be tasty. Glad you liked it!

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