(Couldn’t resist posting the above – sure fits our weather here, lately!) Just got home from going to the movies with my husband – we saw: “Eye in the Sky” with Helen Mirren & Alan Rickman – VERY intense! If you like military movies, this one’s for you. This one deals with a split-second decision on when to launch a drone strike. Did I ‘like’ the movie? I’m not sure – it was very well acted, just not my type of movie. Don’t get me wrong – both my husband & I LOVE both Helen Mirren & Alan Rickman (that’s why we went – on the strength of their previous movies) – they are EXCELLENT actors. Let’s just say I ate a LOT of popcorn – that’s saying something, as I usually don’t at movies (husband let ME do the butter-applying and I really DOUSED it! YUM!)
Crockpot Caramel Apple Pie Dip
5 C. peeled/diced apples
1 (12.25 oz) jar caramel sauce (ice
1/2 tsp. cinnamon
Combine apples, caramel, cinnamon,
nutmeg & salt in 3 qt or larger crockpot.
Stir, cover & cook on High 1 1/2 – 2 hours.
1 (14 oz) pkg. refrigerated pie crust/dough
1/8 C. milk
2 T. sugar
1/2 tsp. cinnamon
Preheat oven 350 degrees.
In small bowl combine cinnamon & sugar.
Spread out one pie crust at a time on a
baking sheet. Using a pastry brush, spread
on milk; sprinkle half of cinn/sugar on pie
crust. Using a pizza cutter or knife, cut crust
into serving strips; spread strips on baking
sheet so they don’t bake together. Bake
10 minutes until golden brown; repeat
with other crust. Serves 8
2 1/2 lb. bone-in, skin on chicken
1 tsp. salt
1/4 tsp. pepper
2 T. butter
1 large onion, sliced
1 (14 oz) can chicken broth
2 tsp. Hungarian sweet paprika
3/4 C. sour cream (add at end)
cooked egg noodles
Sprinkle chicken with salt/pepper.
Using a large skillet, melt butter on
medium-high heat & brown chicken
on both sides (do not need to cook
through). Remove pan from heat.
Add onion, chicken broth & paprika
to crockpot & stir. Using tongs, add
chicken to crockpot in sauce. Cover &
cook on Low 5 hours without opening
lid during cooking time. When done,
remove chicken to a plate. Add sour
cream to sauce in crockpot & stir
to get as smooth as possible. Add
chicken back to crockpot. Serve
chicken & sauce over cooked
noodles. Serves 5
Southwest Beef & Peppers Skillet
1 lb. ground beef
1 (14.5 oz) can beef broth
1 (10 oz) can diced tomatoes & green
1 large green pepper, chopped
1 large yellow pepper, chopped
2 C. instant white rice, uncooked
1 1/2 C. shredded Colby & Monterey
Brown hamburger in large skillet; stir in broth
& tomatoes & bring to boil. Add peppers &
rice; stir. Cover & simmer on Low heat 5
minutes or until rice is tender.
Top rice mixture with cheeses & place
under broiler 6 inches from heat, 2-3
minutes until cheese melts.
Garlic Oil Pasta & Broccoli
1/3 C. olive oil
2 cloves garlic, smashed
1/4 tsp. red pepper flakes
1/4 head broccoli, sliced into
very thin florets, stalk peeled &
cut into matchsticks
kosher salt/ black pepper
2 T. red wine vinegar
few T. water or pasta cooking water
2 C. penne pasta, cooked al dente
Parmesan cheese, garnish
In large saute pan heat oil, garlic &
pepper flakes over medium heat until
fragrant. Once garlic has turned golden,
remove from pan; add broccoli to pan.
(be sure broccoli is completely dry before
placing pan). Toss broccoli to coat in oil;
season with salt/pepper & saute over
medium heat until broccoli barely loses
some of it’s crunch, about 5 minutes.
Turn heat to High & deglaze pan with
red wine vinegar; add a few T. water,
if needed. (Use pasta water if desired)
Add pasta to pan & toss to coat with oil.
Top with Parmesan cheese for serving.
Ham & White Cheddar Beer
4 T butter
1 small onion, diced
2 cloves garlic, minced
1/2 C. flour
1/2 tsp. salt
1/2 tsp. white pepper
3/4 tsp. dry mustard
1 bottle of your favorite beer
2 C. chicken stock
2 C. milk
6 oz. sharp white Cheddar, grated
6 oz. yellow Cheddar, grated
2 tsp. Worcestershire sauce
2 C. cooked, diced ham
cooked/crumbled bacon, chopped
green onions; shredded cheese
Heat large stock pot over medium
heat; add butter & melt completely.
Add onion & garlic, saute 5 minutes.
Whisk in flour, salt, pepper & dry
mustard; cook 3-4 minutes until
flour is nutty & golden. Add beer &
stir constantly 2 minutes until
mixture somewhat thickens. Add
broth & milk; stir to combine & bring
to boil. Reduce heat immediately to
simmer & cook 5-10 minutes until
soup is thickened. Remove from
heat & stir in cheeses & Worc. sauce.
Garnish with desired items. Serve
immediately. Serves 6
1 lb. boneless skinless chicken breasts
1/2 C. flour
4 T. unsalted butter
1 lb. sliced mushrooms
1/2 tsp. salt
3 cloves garlic, minced
1/2 C. dry white wine or
3/4 C. chicken broth
3 sprigs fresh thyme or 3/4 tsp.
1/2 C. heavy cream
1/2 C. shredded Asiago cheese
Parmesan cheese, for sprinkling
Place a large skillet over medium-
high heat & melt 2 T. unsalted butter.
Cut each breast into cutlets; lightly
season on both sides with salt/pepper
& dredge in flour – shaking off any
excess. Add as many cutlets as will fit
comfortably but be sure not to crowd
the pan. Saute 5 minutes until golden on
first side, then flip & cook 1 extra minute.
Remove from skillet to a plate & cover
lightly with foil to keep warm; finish with
remaining cutlets. Add remaining butter to
skillet along with mushrooms & 1/2 tsp.
salt; cook about 10 minutes, stirring
occasionally, until mushrooms are golden
& become softened. Add garlic & cook
2 minutes. Pour white wine (or broth) into
skillet & stir to scrape any bits sticking to
bottom of pan. Once liquid is almost all
evaporated, add 3/4 C. chicken broth &
thyme. Bring to boil, reduce heat to
medium & cook 10-15 minutes at rapid
simmer until liquid is reduced by half.
Reduce heat to medium-low & stir in
heavy cream. Sprinkle Asiago cheese over
top of sauce & stir constantly until cheese
melts. Gently place chicken back in skillet
& allow to simmer in sauce just until the
chicken is heated through & sauce has
slightly thickened. Sprinkle with a bit of
Parmesan cheese & serve immediately.
NOTE: This can be served by itself or over
a bed of cooked pasta, rice or potatoes.
Cannoli Poke Cake
1 box white cake mix plus
ingredients to make cake
1 (14 oz) can sweetened condensed
1 1/2 C. ricotta cheese
1 1/2 C. mascarpone cream
1 tsp. vanilla
1 C. powdered sugar
1/2 tsp. cinnamon (optional)
1/2 C. mini chocolate chips
powdered sugar, for dusting
Prepare & bake cake according to
pkg. directions for a 9 X 13″ pan;
cool cake completely.
Poke holes all over top of cake (you
can use a straw or handle of a
wooden spoon). Reserve half cup
of sweetened condensed milk – pour
rest of sweet’d milk over top of cake
& press into holes. Refrigerate 1
hour to absorb milk. Combine both
cheeses & vanilla in mixer bowl; beat
until smooth. Add powdered sugar &
cinnamon (if using); mix until combined.
Add reserved sweet’d cond. milk & mix
until combined. Spread mixture evenly
over cooled cake. Top with mini
chocolate chips & a sprinkling of
powdered sugar. Cover cake & allow to
set in fridge 2-3 hours.
Cake should keep, refrigerated, 4-5 days.
NOTE: Pour off any ‘water’ on top of ricotta
The texture of the topping is like whipped
cream at soft peak stage – if you prefer it
to be thicker you can do one of 2 things:
(a) leave sweetened cond. milk out of the
topping and/or (b) add up to about 3 C.
powdered sugar (which would thicken it).
Our weather is FINALLY more Spring-like,
today it’s partly cloudy and 44 degrees F,
nice enough to wear a jacket.
I’m writing you a quick post as I need to
go throw together a meatloaf for dinner
and then get organized for Knit/Crochet
Night at 6:30. Husband loves meatloaf
so it will be a good ‘fix’ – with some
leftovers, too (I hope!).
Gas prices are up again – they
‘were’ $1.96/9 a few days ago
and now they’re at $2.09/9.
I have enough Kroger gas credits
to get 20 cents off per gallon BUT
Kroger’s gas is $2.19/9, so even if
I DID use my 20 cents off, I’d still
be at the current price for my
regular gas station – go figure! Will
be going to Clark tomorrow – forget
the Kroger stuff for now…
Enjoy your day;