Voting Day!


With this election I almost feel like voting: NONE OF THE ABOVE! I very rarely express my political opinions but this election is really difficult to pick. Yes, I voted – only because I don’t want to be a person who expresses my  opinion on who got in but did NOT vote. Saw a few ladies who work at our local poling place and gave out more of my knit group business cards! YAY!


Spicy Kale & Corn Stuffed Chicken Breasts

4 tsp. olive oil
5 1/2 oz. frozen chopped kale
(about 2 C.)
2 cloves garlic, finely chopped
kosher salt
1/3 C. frozen whole kernel corn
2 oz. Pepper Jack cheese, grated
(about 1/2 C.)
4 (8 oz, ea) boneless skinless chicken
breast halves
fresh ground black pepper
1/2 C. chicken broth
1 tsp. flour
1 1/2 tsp. fresh lemon juice

Heat 2 tsp. oil in large skillet over
medium heat. Add kale, garlic,
1/4 tsp. salt & cook, stirring until
kale is softened & garlic is fragrant,
about 5 minutes. Add corn & cook,
stirring, until warmed through, 2-3
minutes. Transfer to a bowl to cool
slightly & stir in cheese. Insert a thin
paring knife into thickest part of chicken
breast & cut down side to make a 3-inch
pocket; repeat with remaining breasts.
Evenly stuff breasts with kale mixture.
Heat a large nonstick skillet over medium-
high heat until very hot, 3-4 minutes.
Rub chicken breasts with remaining
2 tsp. oil & sprinkle with a total of 3/4
tsp. salt & 1/4 tsp. pepper. Add all 4
chicken breasts to skillet & cook until
golden brown, about 2 minutes. Lower
heat to medium & continue cooking,
turning once halfway through cooking
time, about 14 minutes more. Insert a
small paring knife into top of chicken
to test for doneness. Transfer chicken
& any bits of filling that fell into skillet
onto 4 plates. Stir broth & flour together
in small bowl & add to skillet. Cook,
stirring, until thickened, about 2
minutes. Remove from heat, stir in
lemon juice & season with salt/pepper.
Spoon pan sauce over chicken & serve.

(recipe: Facebook)


Apple-glazed Cornish Hens

2 Cornish game hens
6 oz. unsweetened apple juice
concentrate, undiluted
1 1/2 T. water
1 1/2 tsp. cornstarch
1/2 tsp. cinnamon
1/2 medium lemon, sliced

Preheat oven 350 degrees F.
Remove giblets from hens, discard.
Rinse hens in cold water/pat dry.
Using sharp knife, split hens length-
wise. Place hens, cavity sides up, in
a roasting pan. Dilute 1/4 C. apple
juice concentrate with water & pour
over hens. Bake, uncovered, 45
minutes. Turn hens over (breast
sides up). In small pan over medium
heat, combine remaining apple juice
concentrate, cornstarch & cinnamon;
mix well. Add 2 lemon sliced & continue
cooking until thickened. Remove from
heat & brush hens with sauce; return
hens to oven & continue to bake 15
minutes more. Transfer hens to a
serving platter & garnish with remaining
lemon slices. Serves 4

(recipe: Rhonda G-Mary’s Recipe Exchange)

Farmhouse Pork & Cabbage Saute

4 bone-in pork loin chops
3/4 tsp. salt, divided
1/4 tsp. pepper, divided
6 slices bacon, cooked crisp/crumbled &
drippings reserved
1 onion, thinly sliced
1 (16 oz) pkg. shredded coleslaw mix
2 Golden Delicious apples, cored/sliced
3/4 lb. redskin potatoes, cubed
3/4 C. apple cider
1/4 tsp. dried thyme
1 T. cider vinegar

Sprinkle chops with 1/4 tsp. salt & 1/8
tsp. pepper. Heat reserved bacon
drippings in Dutch oven over medium-
high heat. Cook chops 8 minutes until
golden on both sides & nearly done.
Remove to a plate & keep warm. Add
onion to pan; cover & cook on medium
heat 8 minutes until just tender & golden,
stirring occasionally. Gradually stir in
coleslaw mix; cook 5 minutes until
wilted. Add apples, potatoes, cider,
thyme & remaining salt/pepper; bring
to boil. Reduce heat; cover & simmer
15-20 minutes until potatoes are tender.
Stir in vinegar; return chops to pan &
heat through. Sprinkle with crumbled
bacon. Serves 4


Crockpot Italian Breakfast

1 (20 oz) pkg. shredded hash
brown potatoes
1 lb. Italian sausage (casings
removed) browned/drained
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 C. shredded mozzarella cheese
12 eggs, beaten
1 C. milk
1 T. Italian seasoning
1 tsp. salt
1/2 tsp. pepper

Spray insides of crockpot with nonstick
spray. Place half of hash browns, sausage,
onion, peppers & cheese in crockpot. Repeat
layers, ending with cheese on top. In large
bowl whisk eggs, milk, Ital. seasoning, salt/
pepper – pour mixture into crockpot. Cover &
cook on Low 10 hours. Serves 8


Thin Mints Chocolate Cupcakes

2 eggs
1/2 C. granulated sugar
1/2 C. brown sugar
1/3 C. vegetable oil
2 tsp. vanilla
3/4 C. flour
1/2 C. unsweetened cocoa powder
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1/2 C. buttermilk or milk

For Chocolate Ganache

2/3 C. chocolate chips
3 T. heavy whipping cream

Mint Frosting:

3/4 C. butter, softened
1 tsp. vanilla
1 1/2 tsp. mint or peppermint
2-3 C. powdered sugar
green food coloring

Thin Mint cookies – to crumble
on top of cupcakes and/or to place
one Thin Mint cookie on top of each
cupcake – your choice

Preheat oven 350 degrees F.
Line cupcake pans with paper liners.
In large bowl whisk eggs, sugar, brown
sugar, oil & vanilla. In separate bowl
combine flour, cocoa powder, baking
soda, baking powder & salt; pour half
of these ingredients into oil mixture
& stir. Add milk & gently stir again then
add rest of dry ingredients – be careful
not to over mix. Fill cupcake liners
half full & bake 15-20 minutes until a
knife inserted into cupcake comes out
clean. Let cool.

Place chocolate chips & whipping cream
in small microwaveable bowl – microwave
40 seconds. Remove & stir; continue to
microwave until melted & smooth. Dip
cooled cupcakes into ganache & turn,
right-side-up,  to let set.

Mint Frosting:
Beat butter until smooth. Add
vanilla & mint extract; beat again. Slowly
add powdered sugar until you reach your
desired consistency (add milk if it becomes
too thick). Add as much green food coloring
as desired then pipe over ganache. Top cupcakes,
if desired, with crushed Thin Mint cookies (or
place one Thin Mint cookie on top of each
cupcake – your choice). Makes 12-14 cupcakes

(recipe: mybaking

Crockpot Split Pea with Bacon soup

1 (16 oz) pkg. dried split peas
6-8 C. chicken broth (enough to
cover ham hocks)
2 smoked ham hocks
1/2 C. finely chopped onion
1 T. minced garlic
1 C. chopped carrot

Optional: diced ham*

Place all ingredients in crockpot,
cover & cook on High 4-6 hours,
or Low 8-10 hours. Remove ham
hocks to plate, shred meat, discard
bones. Mash soup with a fork or
potato mashed. Return meat to
crockpot, stir & serve.

*NOTE: You may want to brown the
diced ham in a skillet to enhance the


Cheesy Baked Rice

3 C. cooked rice (white or brown)
1/2 C. shredded carrots
2 T. parsley (fresh or flaked)
6 oz. grated mozzarella cheese
1 C. grated Parmesan cheese
1 C. cooked ham or turkey, diced
2 eggs
1/3 C. milk or Half & Half

Preheat oven 400 degrees F.
In large bowl combine rice, carrots,
parsley, ham & mozzarella; mix well.
In another bowl mix milk, eggs, salt/
pepper, Parm. cheese. Spray a 9 X 9″
baking dish with nonstick spray. Mix
egg mixture & rice mixtures together
& place in prepared dish, smooth out
top. Bake 30 minutes.


Crockpot Apple Bread Pudding
w/butterscotch Sauce

22 caramels (wrappers removed)
5 C. milk, divided
1 (21 oz) can apple pie filling
2 C. light cream
8 eggs, beaten
1 tsp. ground cinnamon
12 C. cubed challah bread (egg
bread) 1/2 inch pieces
1 (3.4 oz) pkg. butterscotch
instant pudding

Place caramels & 1 C. milk in large
microwaveable bowl – microwave
on High 1-2 minutes until caramels
are completely melted, stirring after
1 minute. Add pie filling, cream,
eggs, cinnamon & 1 C. remaining
milk; mix well. Stir in bread. Pour
into crockpot sprayed with nonstick
spray. Cover & cook on Low 4-5
hours. Beat pudding mix & remaining
milk in microwaveable bowl using
whisk 2 minutes just before serving
the pudding. Microwave on High
2 minutes, stirring after each minute.
Spoon over individual servings of
warm pudding. Serves 24 (1/2 pudding &
2 T. sauce, each)

(recipe: Kraft recipes)


It’s a BEAUTIFUL day out there: 64 degrees &
sunny with a light breeze! There are very small
patches of snow around but, for the most part,
it’s all gone! I saw two robins today! Here in
Michigan, seeing a robin is considered one of
the first signs of SPRING! There are a few
crocus in our yard, also – Spring is coming soon!

Hope you have a GREAT sunny, warm day!




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One CommentLeave a comment

  1. You saw robins –I’m going to have to look closer up here. The snow is almost gone here also. I was out in a sweatshirt yesterday –no jacket!

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