and it continues . . .


Our weather has gone back to ‘pre-Spring’ with a light coating of snow on the ground upon awakening this morning. Reading the weather report for the rest of the week it seems to just get colder with more rain/snow mix in view. Finally they’re predicting a high of 50 on Monday – hopefully that will be the end of the rain/snow stuff – one can only hope, right?

Today is another ‘Grandson here all day’ only today I’m thinking the time period will be a little longer, depending on when his Dad/my son gets off work to pick him up. I have 3 more jigsaw puzzles to tackle and the gluing together of the ‘glow-in-the-dark cricket’ kit, so we’ll see how the day goes. I love him LOTS but spending an entire day trying to keep him amused really wears me out!


Chocolate Mint Brownies

1/2 C.  butter, softened
1 C. sugar
4 large eggs
1 (16 oz) can chocolate syrup
1 tsp. vanilla
1 C. flour
1/2 tsp. salt

1/2 C. butter, softened
2 C. powdered sugar
1 T. water
1/2 tsp. mint extract
3 drops green food coloring

1 (10 oz) pkg. mint chocolate chips
1/2 C. plus 1 T. butter, cubed

Preheat oven 350 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Add eggs, one at
a time, beating well after each. Beat
in syrup & vanilla; add flour & salt –
mix well. Pour mixture into greased
9 X 13 pan. Bake 30 minutes (top of
brownies should still appear wet.)
Cool on wire rack.

In small bowl cream butter &
powdered sugar; add water,
extract & food coloring until
blended – spread over cooled
brownies & refrigerate until

Melt chocolate chips & butter;
cool 30 minutes, stirring occasionally.
Spread over filling & chill. Cut into
bars. Store in fridge. Makes 5-6 dozen.

NOTE: If mint chocolate chips are not
available, place 2 C. (12 oz) semisweet
chocolate chips & 1/4 tsp. peppermint
extract in a plastic bag. Seal & toss to
coat. Allow chips to stand 24-48 hours.


Dump & Bake Chicken & Rice

Italian seasoning
1 jar marinara sauce (2 C.)
1 (15 oz) can Italian-seasoned diced
tomatoes, undrained
1 C. uncooked white rice
1 1/2 lb. boneless skinless chicken breasts*
1/2 C. mozzarella cheeses
1/4 C. Parmesan cheese, grated
2 T. fresh parsley, chopped (optional)

Preheat oven 375 degrees F. Stir marinara
sauce, tomatoes & rice together in 9 X 13″
baking dish. *If chicken breasts are really
large, you may want to slice them in half
length-wise so that they cook through
completely. Place chicken on top & sprinkle
with Italian seasoning. Cover tightly with
foil (make sure none of the steam can
escape – you want the rice to absorb the
liquid). Bake 45 minutes until chicken is
cooked through & rice is tender. During
last 5 minutes of cooking remove from
oven, uncover & sprinkle with both cheeses.
Return to oven, uncovered, for last 5
minutes until cheeses melt. Garnish with
parsley, if desired. Serves 4


One Skillet Mac & Cheese

3 C. whole milk, divided
2 C. uncooked elbow macaroni
1/2 T. salt
1/2 T. black pepper
3/4 C. shredded Cheddar cheese
3/4 C. shredded mozzarella cheese
1 C. seasoned panko bread crumbs
cooking spray

Combine 2 C. milk, macaroni, salt/pepper
in large skillet over medium-high heat.
Bring to boil, stirring constantly to
prevent sticking then turn heat to
medium-low & cook, stirring, until milk
has reduced to a thick sauce. Add remaining
1 C. milk & cook until pasta is al dente &
milk has reduced by about half. Add both
cheeses, stirring until completely melted
& pasta is evenly cooked. Sprinkle bread
crumbs evenly over top using your hand
to press crumbs down into crevices. Spray
top of crumbs with nonstick spray to coat
Turn on oven broiler & broil mac & cheese
on High until bread crumbs are golden brown
& toasty, about 5 minutes, watching carefully
to make sure the crumbs don’t burn.
Serves 4


3-Cheese Asparagus Gratin

2 lb. thin asparagus, rinsed/ends
cut off
3 C. water
2 T. salted butter
2 T. whole wheat flour
3/4 C. shredded mozzarella, divided
1/2 c. shredded asiago cheese
1/2 C. grated Parmesan cheese
sea salt, to taste
garlic pepper (or regular pepper),
to taste
fresh chopped parsley (optional garnish)

Preheat broiler in oven – place rack on top
rung. In large skillet bring 3 C. water to boil.
Place in asparagus & cook, covered, 4 minutes
until fork tender. Remove & place on a nonstick
baking sheet (or pre-sprayed baking sheet) in
a long row. Season with sea salt & garlic pepper
to taste. Pour 1 C. asparagus water from skillet
into a measuring cup & discard rest of water. In
same skillet (empty) heat 2 T. salted butter over
medium heat. Add flour & stir to combine, about
1 minute. Pour asparagus water into skillet &
whisk until thick sauce forms, about 4 minutes.
Turn off heat & stir in Parmesan, asiago, & 1/2
C. mozzarella cheeses; stir until creamy & fully
melted. Pour cheese sauce over center of
asparagus & top with remaining 1/4 C.
mozzarella cheese. Broil 4-6 minutes until cheese
is bubbly & golden brown (watch carefully to
not overcook). Garnish with parsley, if desired
& serve. Serves 4


Crockpot Mexican Egg Casserole

1 T. olive oil
1/2 C. diced onion
1/2 C. green bell pepper, chopped
4 cloves garlic, minced
12 oz. chorizo sausage, chopped
12 eggs, whisked
1/2 C. milk
1/2 tsp. salt
1 tsp. black pepper
1 T. oregano
2 diced tomatoes
1/2 C. pickled jalapenos, chopped
1 C. shredded Cheddar cheese

Optional Toppings:
1 C. salsa
1/4 C. sour cream
1 diced avocado
1/4 C. chopped fresh cilantro

Add olive oil to large skillet over
medium-high heat. Add onion &
bell pepper, saute 4-5 minutes then
add garlic – saute 1 more minute. Add
chorizo & cook 6-8 minutes. Add eggs,
milk, salt/pepper & oregano to crockpot;
whisk together then add chorizo to
crockpot. Add tomatoes & pickled
jalapenos – mix all together & top with
Cheddar cheese. Cover & cook on Low
4-6 hours (or High 2-3 hours).
Serves 6-8


Chocolate Delight Dessert

1 C. crushed saltine crackers
1/2 C. graham cracker crumbs
1/3 C. butter, melted
2 C. milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) instant vanilla pudding mix
1 1/2 qt. Cookies & Cream ice cream,
1 (12 oz) tub Cool Whip, thawed
3 Heath Bar candy bars (1.4 oz, ea)

In small bowl combine saltines &
graham cracker crumbs; stir in butter.
Press mixture on bottom of greased
9 X 13 baking dish. Refrigerate 15
minutes. In large bowl whisk milk &
pudding mixes 2 minutes. Fold in
ice cream & spread over crust. Top
with Cool Whip; sprinkle top with
crushed candy bars. Freeze, covered,
until firm. Remove from freezer 30
minutes before serving. Serves 12



As I wrote to my friend Mary/”Momma” today-
lately it seems as if my guys are on a feeding
frenzy – made a big batch of scalloped potatoes
& ham the other night and it became a “ONE
meal” thing. The next day I made a big pot of
Navy Bean Soup – same thing! I was totally
blown away when I came home Wednesday
night thinking there would be at least 2
bowls left . . . only to find out there was a
very small bowl left – not even a dinner
sized portion! Haven’t decided if we’re
having grilled brats (with cheese in them)
or I’m making Beef Stew (am leaning
towards the brats, as I’m thinking I’ll
be a bit too tired for making stew with
the grandson here – we’ll see.)

Still working on the knit mint green baby
blanket; last night I was happily knitting
away only to look down about TWELVE
rows and discovering that I’d skipped a
row. What happens, you ask, when you
do that? Well, the lovely ‘lacy’ pattern
turns into a solid knit with NO holes! I’d
skipped Row 3 where all the ‘magic’
happens. In knitting terms, I had to go
amphibian: “Frog It”! (ripped back the
12 rows to re-do it…sigh). Oh well, even
the most experienced of knitters/crocheters
make mistakes…they just keep you humble
(and, at this rate, BOY, am I humble!)

Stay warm and try to enjoy this day –
in EVERY day there is SOMETHING to
give thanks for…rejoice in the little



Gas prices here have dropped a little
(a very little) from $1.99/9 to $1.96/9;
guess that’s better than going UP,


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One CommentLeave a comment

  1. The lack of left overs tells you two thing. !. you are a heck of a cook. 2. your family are healthy, growing boys!

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