as if we thought winter was done . . . Bwahahaha!

Right after we got to church this morning it started to snow – and snow, and snow . . . there’s a good 1 1/2 – 2 inches on the ground right now and it’s still coming down! Driving home was scary – we didn’t go much over 20-30 MPH, just too slippery! If this keeps up I’m staying home from choir practice/evening church.

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Crockpot Chicken & Black Beans

3 lb. boneless, skinless chicken breasts
20 oz. canned diced tomatoes with
green chilies (like Ro*Tel) drained well
30 oz. canned black beans, drained/rinsed
(2 cans)
1 (15 oz) can whole kernel corn, drained
1 packet taco seasoning mix
–
For Serving:
sour cream
shredded cheese
shredded lettuce
guacamole or diced avocado
flour or corn tortillas
refried beans (warmed)
salsa
–
Spray insides of crockpot with nonstick spray.
Pat chicken dry & place in bottom of crockpot.
Pour canned diced tomatoes, black beans &
corn on top making sure all liquids are drained
off well before adding. Add taco seasoning, cover
& cook on Low 6-8 hours (or High 4 hours).
When done cooking, remove chicken & shred
meat using 2 forks. Add shredded meat back
into crock & stir to combine. Serve with your
favorite toppings in a tortilla for a burrito,
or soft tacos or in taco shells (taco bowl) or
even topping on nachos. Serves 8

(recipe: crockpotladies.com)
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Asian Glazed Pork Chops

6-9 pork loin chops
2 eggs
4 T. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder

Glaze:
1 1/2 C. honey
1/2 C. brown sugar
1 tsp. ground ginger
1/2 C. soy sauce
2 T. chopped garlic
2 T. butter-
–
Preheat oven 350 degrees F.
In shallow dish whisk eggs &
water. In a second dish whisk
flour, salt/pepper & garlic powder.
Heat 1/2 inch  oil in a large skillet
until hot. Dip chops in flour, then egg,
then flour again. Be sure to use plenty
of flour in second coating for a
crispy texture. Place coated chops in
pan & cook until done, turning at
approx. 5 minutes to cook both sides.
Place cooked chops on a paper towel-
lined plate.
Glaze:
Saute garlic in melted butter in skillet.
Add honey, soy sauce, brown sugar &
ginger; bring to a boil, stirring frequently.
Simmer until thickened, 10-15 minutes.
Transfer chops to a 9 X 13 baking dish in
a single layer. Pour half of glaze over chops;
flip chops & pour rest of glaze over chops.
Bake, uncovered, 20-25 minutes.

(recipe: Courtney Luper – Facebook)
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Savory Roasted Sweet Potatoes

6 medium sized orange yams
4 T. olive oil, divided
1/2 tsp. ground thyme
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. sugar
1/4 tsp. seasoned salt
1/8 tsp. cayenne pepper
salt/pepper
–
Preheat oven 400 degrees F.
Line 2 large cookie sheets with foil.
Peel yams & chop into 1-inch cubes;
lay out on cookie sheets. Drizzle
2 T. oil over each pan & toss yams
using your fingers making sure the
oil is evenly distributed. In small
bowl combine thyme, garlic salt,
chili powder, cumin, sugar, seasoned
salt & cayenne pepper. Sprinkle half
of mixture over each pan of yams;
toss using your fingers, making sure
seasoning is evenly distributed;
sprinkle a little salt/pepper over top.
Bake 30-40 minutes until they are
soft on inside & outside gets a bit
of char (do not let them burn – they
just need to get a little dark on
outside for maximum flavor). Taste
& adjust salt/pepper to your liking.
Serves 6

(recipe: jamiecooksitup.net)
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Chocolate Caramel Turtle Cake

1 box chocolate cake mix
1/3 C. flour
1 (3.4 oz) pkg. instant chocolate
pudding mix
4 eggs
1 1/2 C. water
1/3 C. oil
1/3 C. sour cream
1 tsp. vanilla
1 (14 oz) pkg. caramels or 2 1/2 C.
caramel bits
1/2 C. butter
1 (14 oz) can sweetened condensed milk
1 C. chopped pecans
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. In large bowl mix
dry cake mix, flour & pudding mix;
stir to combine. Add eggs, water, oil,
vanilla & sour cream; mix on Low
30 seconds, scraping bowl with
spatula; mix on medium speed 2
minutes until batter is glossy. Pour
half of batter into pan, spread out
& bake 15 minutes. (unwrap caramels)
& place in medium saucepan. Add
1/2 C. butter & cook on medium-high
heat, stirring until melted & smooth.
Remove pan from heat & stir in
sweet’d cond. milk; stir well to combine.
Remove cake from oven & pour caramel
over top making sure entire cake top
is covered. Pour remaining cake batter
on top of caramel & carefully smooth
out. Sprinkle chopped nuts on top &
return to oven – bake 30 minutes more
until a toothpick inserted into center comes
out clean. Allow cake to cool 15 minutes.

(recipe: jamiecooksitup.net)
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5-Ingredient Chicken & Noodles

1 lb. chicken breast
1 (10 oz) can cream of chicken soup
10 oz. water ( a little less than 1 1/2 C.)
1 (8 oz) can chicken broth
–
1 (12 oz) pkg. wide egg noodles
–
Spray insides of crockpot with nonstick
spray. In large bowl mix soup, water &
broth; pour into crockpot; pour soup
on top. Cover & cook on High 3 hours;
remove chicken & shred – return to pot.
Add dry noodles; cook an additional
hour, stirring occasionally. Makes
approx. 8 (1 C.) servings.

(recipe: ourtableforseven.com)
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Cheddar Bay Biscuit Pie

Filling:
2 C. cooked chicken, cubed
2 1/2 C. chicken stock or broth
1 C. Half & Half
1 C. diced carrot
1/2 C. chopped celery
1/4 C. flour
3 cloves garlic, minced
2 T. olive oil
1 T. unsalted butter
1 tsp. Worcestershire sauce
kosher salt/ground black pepper,
to taste
–
Biscuits:
2 C. Bisquick mix
3/4 C. milk
1 C. Cheddar cheese, grated
1/4 C. unsalted butter, melted
1/2 tsp. garlic powder

Topping:
6 T. unsalted butter, melted
1/4 tsp. Old Bay seasoning
1/4 tsp. garlic powder
1/4 tsp. parsley flakes
1/4 tsp. salt
–
Preheat oven 350 degrees F.
Filling:
Melt butter & olive oil in large
skillet over medium-high heat;
saute carrots, onion & celery
until just tender. Add garlic &
cook 1 minutes until fragrant.
Sprinkle flour over veggies, stir
& cook 1-2 minutes until flour
has cooked & absorbed most of
moisture in skillet. Stir continuously
& pour in chicken stock & Half &
Half. Add chicken & Worc. sauce;
season with salt/pepper. Cook
10-12 minutes until thickened
then pour into greased 9 X 13″
baking dish.
Biscuits:
Combine Bisquick mix with
milk, melted butter & garlic
powder; stir to combine. Fold
in Cheddar cheese then roll
dough into small balls & place
on top of casserole. Bake
40-45 minutes until biscuits
are springy to the touch &
chicken filling is bubbly.
While casserole bakes combine
topping ingredients in small
bowl. Remove casserole from
oven & immediately brush
biscuits with mixture.
Serves 6-8

(recipe: 12tomatoes.com)
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Peanut Butter Sheet Cake

Cake:
1/4 C. creamy peanut butter
1 C. water
1/2 C. butter
1 C. sugar
1 C. brown sugar
2 C. flour
1 tsp. salt
1 tsp. baking soda
2 eggs
1/2 C. buttermilk
1 tsp. vanilla
–
Frosting:
3/4 C. butter
6 T. buttermilk
1/2 C. peanut butter
3 1/2 C. powdered sugar
1 T. vanilla
–
Preheat oven 375 degrees F.
In medium pot add peanut butter,
water & butter; bring to boil & remove
from heat. In separate bowl mix sugar,
brown sugar, flour, salt & baking soda
using a fork; add to peanut butter
mixture. Add eggs, buttermilk & vanilla
& mix well. Grease (or line with parchment
paper) a cookie sheet with a slight edge
(12 X 17 – jellyroll pan). Pour mixture into
pan & bake 15 minutes.
Frosting:
In small saucepan bring butter, buttermilk
& peanut butter to boil. Remove from heat
& add powdered sugar (a little at a time) &
vanilla. Pour frosting over warm cake.

(recipe: thebaking bit.com)
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Not much new going on here – really glad
I have leftover beef stew in the fridge.

Hope you have a nice, warm, cosy day!

Hugs;

Pammie