and we’re back to ‘chilly’!


Our temperatures have dropped again – it’s around 44 degrees F. gray/overcast & lightly rainy – great day to stay indoors and knit/crochet or read, right? Well, that might have happened but husband and I had our 3-month doctor visit so we had to go ‘out’. Both check ups were good (we knew they would be) so we stopped at Tim Horton’s on the way home for their Sausage/Egg/Cheese biscuit sandwich (since we hadn’t eaten earlier, knowing they’d do a ‘fasting’ blood draw on us). YUM – love those sandwiches – they ‘hit the spot’! (I like to put a little maple syrup on mine – being it’s a ‘breakfast’ sandwich – adds a little extra ‘tasty’!)

Getting lots of great sounding recipes again, so just had to share!


Little Lemon Cake Drops
(makes about 75 mini

1 box lemon cake mix
1 (3.4 oz) pkg. instant vanilla
pudding mix
4 large eggs
1 1/4 C. sour cream*
1/2 C. milk

Preheat oven 325 degrees F. Spray
mini muffin cups with nonstick spray.
(poster used almost 3 full pans of 24).
Beat all cookie ingredients in large bowl
using elec. mixer several minutes until
blended & smooth. Fill each muffin cup
about half full. Bake about 12 minutes
until a toothpick inserted into center
comes out clean. Cool pan on a wire
rack 2 minutes then turn pan over so
all muffins are upside down. Cool
completely then glaze:

Lemon Glaze:
3 1/2 C. powdered sugar
2 tsp. grated lemon zest (1 lemon)
2 T. unsalted butter, melted
1/4 C. fresh lemon juice (1 large lemon)
1/4 C. hot water

Place wire racks with muffins over waxed
paper. Beat glaze ingredients in medium
bowl until smooth. Dip muffins into glaze
to coat them – let excess drip back into
bowl. Place glazed ‘cakes’ back on wire
racks to let glaze set.

*Poster said she sometimes uses
half sour cream, half plain yogurt


Fontina Cheese & Tomato Tart

1 (17.3 oz) pkg. puff pastry, thawed
to room temp.
1 egg
1 T. water
1 C. (4 oz) grated Fontina cheese
2 (14.5 oz., ea) cans (Red Gold) Petite
diced tomatoes w/garlic & olive oil
(or just diced tomatoes, drained)
salt/black pepper, to taste
2 T. chopped fresh thyme

Preheat oven 400 degrees F.
On lightly floured surface roll each
sheet pastry to 11 X 11″; transfer
each to a parchment-lined baking
sheet. Cut a 3/4 inch wide strip from
each side. In small bowl whisk egg with
water & brush on edges of pastry. Line
the edges with the extra strips, forming
a border, trimming any overlapping
pieces on corners. Place sheet in
fridge about 15 minutes. Brush border
with egg mixture; use a fork to prick
pastry within the border, about every
1/2 inch. Bake until golden brown,
about 12-15 minutes. Season with
salt/pepper then sprinkle with thyme.
Return to oven & cook until cheese
melts & pastry is cooked through,
about 8 minutes. Serve warm or
at room temp. Serves 12

Jalapeno-glazed Salmon

1 lb. salmon fillets
1/4 C. red jalapeno jelly (do not
use green)
1 T. fresh lime juice
1 T. chopped cilantro

Preheat oven 425 degrees F.
Place foil on a baking sheet &
spray with nonstick spray. Place
salmon, skin side down, on foil.
Mix jelly with lime juice & warm,
either in microwave or on stove
top until it melts; spoon over
fish. Bake 8-10 minutes. Garnish
with cilantro before serving. Serves


Layered Shrimp Dip

1 (3 oz) pkg. cream cheese, softened
6 T. salsa, divided
1/2 C. cocktail sauce
3 (6 oz, ea) cans small shrimp, rinsed
& drained
1 (2 1/4 oz) can sliced ripe olives, drained
1 C. (4 oz) shredded Cheddar cheese
1 C. (4 oz) shredded Monterey Jack
sliced green onions
tortilla chips, for dipping

In small bowl combine cream cheese &
3 T. salsa; spread into an ungreased
9 inch pie plate. Combine cocktail sauce
& remaining salsa, spread over cream
cheese. Arrange shrimp evenly over top;
sprinkle with olives. Combine cheeses,
sprinkle over top. Add onions & chill.
Serve with tortilla chips. Serves 12-16


Chicken Picasso

4 chicken breasts
2 medium onions
3 bell peppers
2 large garlic cloves, grated
1 (14 oz) can diced tomatoes
1 vegetable bouillon cube
grated cheese ( your choice)
1 T. Italian herbs
1/2 C. water
1/2 C. cream
2 T. oil
1 T. butter
pinch nutmeg
salt/pepper, to taste

Preheat oven 400 degrees F.
Slice peppers into rings (remove seeds);
slice onions into rings the cut in half
(making 1/2 rings). Season chicken with
salt/pepper. In large skillet combine oil
& butter & lightly brown chicken on
both sides then transfer to a casserole
dish. Add onions to skillet & cook until
soft – transfer to casserole dish – put
some of the onion under the chicken.
Place bell pepper rings in skillet & cook
until slightly pliable; add to casserole
dish & place some under chicken. Add
grated garlic to skillet & cook 30 seconds.
Pour in water & diced tomatoes, stir
well. Add Italian herbs & crumble
vegetable bouillon cube into pan;
season with salt/pepper & nutmeg. Add
cream & stir to combine. Simmer over
Low heat 5 minutes then pour over
chicken & vegetables in casserole.
Cover with foil & bake 30 minutes.
Uncover & sprinkle grated cheese on top;
place dish back in oven, uncovered, 15
more minutes until cheese has melted.
Serves 4


Crockpot Red Beans & Sausage

1 lb. dried red beans
1 T. olive oil
1 lb. fully cooked andouille
sausage links, cut into 1/4″
1 large onion, chopped
1 medium green pepper, chopped
2 ribs celery, finely chopped
3 tsp. garlic powder
3 tsp. Creole seasoning*
2 tsp. smoked paprika
2 tsp. dried thyme
1 1/2 tsp. pepper
6 C. chicken broth

hot cooked rice for 8

Rinse & sort beans; soak
accordg. to pkg. directions. In
large skillet heat oil over medium-
high heat. Brown sausage; remove
with slotted spoon & add onion,
green pepper & celery to skillet.
Cook & stir 5-6 minutes until crisp-
tender. Combine beans, sausage,
vegetables & seasonings in crockpot.
Stir in broth. Cover & cook on Low
8-10 hours or until beans are tender.
Remove 2 C. bean mixture to a bowl;
mash gently with potato masher &
return to crockpot – heat through.
Serve over rice. Serves 8
(2 3/4 quarts)

NOTE: * the following spices may be
substituted for 3 tsp. Creole seasoning:

3/4 tsp salt
3/4 tsp. garlic powder
3/4 tsp. paprika
1/8 tsp. dried thyme
1/8 tsp. ground cumin
1/8 tsp. cayenne pepper


Raspberry Vanilla Jello Salad

1 (5.1 oz) box instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (8 oz) tub Cool Whip, thawed
1 pkg. frozen raspberries (thaw
about 10 minutes before using)

In large bowl combine pudding mix
& vanilla yogurt; mix well. Fold in
Cool Whip then fold in raspberries.
Can be refrigerated or eaten
NOTE: Poster said if you don’t serve
the salad immediately the raspberries
will thaw more & juices will add more
raspberry flavor to the mixture.



Was quite surprised to see that the

gas prices have jumped considerably;

last time I checked they were at $1.99/9;

yesterday they were $2.19/9 – WOW!

Tomorrow night is my knit group’s

Movie Night and I’ve scheduled TACOS as

the food theme – so far we’re going to

have some mighty THIN tacos; only

foods signed up for are (me) Taco meat,

1 Lemon Bars, and some shredded

Mexican cheese – sure hope my email

to the group today stirs them up!

As you can see, my computer’s playing

games with me again – this time it’s

decided to make double line spaces

between each line – sigh… Oh well, at

least you can READ it!

Stay well & warm – try to ENJOY your day!





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2 CommentsLeave a comment

  1. Here is hoping you get some help with the tacos.

  2. We are ha ing all seasons in one day at the moment, snow in April I mean where is the sun, maybe the fact that I live in Scotland UK is the reason lol
    Hope you enjoy your knitting

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