and I’m finally OUT of the house!


Feeling a little better so I ventured out to the drug store & for groceries – NOW I REST! Kinda ‘tuckered me out’ a bit, but I really was getting cabin fever so I figured the fresh air would do me good. Husband is now showing signs of an upper respiratory infection – sigh…I’m living in a house filled with ‘sickies’! Both sons have had upper respiratory infections for WEEKS (and both refuse to see a doctor) so I ‘wonder’ where I got the germs!?

Weather-wise it’s warming up – when I got up around 8 a.m. it was a lovely 35 degrees F. BRrrrrrr! Now it’s noon and 57 with an expected high of 61, so we’re doin’ good! The sun’s out and there’s a little breeze so it FEELS like SPRING! YAY!


French Toast Muffins
(overnight recipe)

1 loaf French bread cut into 1/2″
6 eggs
2 C. milk
1 T. vanilla
1 tsp. apple pie spice (you can
also use cinnamon or pumpkin pie
1/2 C. sugar

Streusel topping:
1/4 C. cold butter cut into pieces
1/4 C. light brown sugar
1/4 C. flour

In large bowl whisk eggs, milk, vanilla,
apple pie spice & sugar; toss in cut
bread cubes & stir to combine. Chill

Preheat oven 350 degrees F.
Spray muffin pan with nonstick spray &
divide filling into cups. Top each muffin
with streusel. Bake 25-30 minutes until
golden brown. Cool in pan 5-10 minutes
before serving. Drizzle tops with maple
syrup or top with butter.


Chicken Dorito Casserole

1 bag Nacho Cheese Doritos,
3 C. cooked chicken, cubed
3 C. shredded Mexican cheese blend,
1 C. sour cream
1 (8 oz) pkg. cream cheese, room temp.
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can fire-roasted diced tomatoes
1 (8.75 oz) can whole kernel corn, drained/
1 (4 oz) can green chilies

Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking dish with
nonstick spray. Crush 3/4 bag Doritos into
small pieces & pour into baking pan. In a
bowl mix cream cheese & sour cream until
combined. Stir in chicken, 1 C. cheese, soup,
diced tomatoes, corn & green chiles; pour
over Doritos in pan then top with remaining
cheese. Bake 20-25 minutes until cheese
melts & is bubbly. Remove from oven &
top with remaining Doritos. Serve hot.
Serves 6-8


Crockpot Chicken Tortellini Soup

4 C. chicken broth
2 C. water
8 oz. cream cheese, cut into
1″ cubes
1 lb. boneless skinless chicken
breasts, cut into cubes
3 C. spinach, plus small handful
for garnish
1 (16-20 oz) pkg. whole wheat
cheese tortellini
salt/pepper, to taste
1 tsp. garlic powder
2 T. fresh grated Parmesan cheese,
for serving

Place all ingredients (except garnish –
spinach, tortellini in crockpot. Cover &
cook on Low 6 hours (or High 3 hours).
Add tortellini & cook another 60 minutes
if cooking on High, or 2 if cooking on Low.
To serve: chop reserved spinach & sprinkle
over soup in bowls. Grate Parmesan onto
soup. Serve hot.

(recipe: facebook)

Pecan Cheesecake Pie

1 half of a (15 oz) refrigerated
pie crust pkg. (1 crust)
8 oz. cream cheese, softened
4 eggs, divided
3/4 C. sugar, divided
2 tsp. vanilla, divided
1/4 tsp. salt
1 1/4 C. chopped pecans
1 C. light corn syrup

Preheat oven 350 degrees F.
Place pie crust into a 9″ pie plate;
fold edges under & crimp. Beat
cream cheese, 1 egg, 1/2 C. sugar,
1 tsp. vanilla & salt in medium bowl
using elec. mixer, until smooth. Pour
mixture into pie crust; sprinkle
evenly with chopped nuts. Whisk
corn syrup & remaining 3 eggs, 1/4
C. sugar & 1 tsp. vanilla – pour
mixture over nuts. Place pie on a
baking sheet & bake on lowest
oven rack 50-55 minutes until pie
is set. Cool on wire rack 1 hour or
until completely cooled. Serve
immediately or cover & chill up to
2 days. Serves 8


Cauliflower & Red Pepper Casserole

1 1/2 – 2 lb. cauliflower, 2 inch florets
1 (16 oz) can crushed tomatoes, drained
1/2 white onion, diced
2 red peppers, sliced
3 cloves garlic, minced
1/3 C. olive oil
1 T. chopped parsley
1 C. grated Parmesan cheese
1/2 tsp. sugar
salt/pepper, to taste

Preheat oven 400 degrees F.
Arrange cauliflower florets, onions,
peppers & garlic on baking sheet &
drizzle with olive oil, sprinkle with
salt/pepper. Bake 20 minutes until
almost tender. Remove from oven &
transfer veggies & drippings to a
baking dish & cover with tomatoes,
cheese & parsley. Add sugar; mix &
season with salt/pepper.
Lower oven temp. to 350 degrees F.
Return casserole to oven & bake
15-20 minutes more. Remove from
oven & cool 5 minutes. Serve hot.
Serves 4


Melt-in-your-Mouth Chicken

4 boneless skinless chicken breasts
1 C. mayonnaise*
1/2 C. Parmesan cheese
1 tsp. seasoned salt
1/2 tsp. black pepper
1 tsp. garlic powder

Preheat oven 375 degrees F.
Mix mayonnaise, Parm. cheese &
seasonings in a bowl. Place chicken
breasts in a baking dish sprayed
with nonstick spray & pour mayo
mixture over top of chicken. Bake
45 minutes until chicken is fully
cooked. Serve warm. Serves 4

*You can substitute plain Greek yogurt


Avocado/Feta Dip

2 avocados, peeled/pits removed
1/2 C. feta cheese
1/4 C. diced onion
1 clove garlic, minced
1 T. minced jalapeno pepper
1/3 C. chopped cilantro
juice of 1 lime
salt/black pepper, to taste

Pita chips, veggies, bread chunks,
crackers, etc. for dipping

Place avocados, feta, onion, garlic,
jalapeno, cilantro & lime juice in bowl
of food processor or blender. Blend
until creamy & smooth; season with
salt/pepper. Scrape dip into a bowl &
serve with suggested ‘dippers’.
Makes 1 1/4 Cups

Cream Cheese-filled Banana


1 large egg
1/2 C. brown sugar
1/4 C. granulated sugar
1/4 C. coconut oil
1/4 C. sour cream
2 tsp. vanilla extract
2 large, ripe bananas, mashed
1 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda

Cream Cheese Filling:
1 large egg
4 oz. cream cheese, softened
1/4 C. granulated sugar
3 T. flour

Preheat oven 350 degrees F.
Spray a loaf pan (9 X 5″) with
nonstick spray.
Mix egg, both sugars, sour cream,
coconut oil & vanilla; whisk until all
ingredients are combined. Stir in
mashed bananas. Mix in flour, baking
soda & baking powder; gently stir
until combined (do not overmix)
Pour 2/3 rds of batter into prepared
loaf pan; spread smooth on top.
In large bowl mix egg, cream cheese,
sugar & flour; whisk to combine.
Pour this mixture evenly over batter
in pan; smooth top to make sure it
reaches all sides & corners. Top this
with rest of bread batter & smooth
top. (do not squash cream cheese
Bake 45-50 minutes. Check with a
toothpick inserted near center –
if it comes out clean, it’s done.
Remove from oven & allow to cool
in pan 15 minutes. Turn loaf onto
a wire rack to cool completely.



Now that I’ve been ‘out and about’ think I’m
going to go find a cozy place in my recliner
and work on the new ‘word search’ book I
just bought. Hey, a girl’s gotta find SOMETHING
to re-charge her brain!

Stay healthy; get out there and enjoy some
sunshine while you can!




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2 CommentsLeave a comment

  1. My brain healthy exercise is the FILL It In book. Glad to hear you got out for a bit!

  2. Hopefully getting warmer weather will help. If it warms enough you can open window and let those germs out and fresh air in 🙂

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