and we have SNOW – again…


Yesterday while chatting with a friend I mentioned I might go grocery shopping tomorrow (that would be today) – she said “We’re supposed to get 2-3 inches of snow tomorrow, you might want to re-think going today?” Glad she said that – I did go yesterday and woke up to about 2 1/2 inches of the ‘lovely’ white stuff all over. Up to today the only snow you saw might be in very dirty, old piles at the edges of big shopping centers where it had been plowed the LAST snow storm. Wondering whether our plow guy will show today – he said unless we call him, he only starts after 2 inches (and that’s 2 inches at HIS house – which is about 10 minutes away from us). We’ll see – I watched a gentleman attempt, several times, going up my neighbor’s driveway – he gave up after three tries. Our driveways are not really steep but there’s just enough of an angle that on a snowy day you really need a ‘running’ start or you won’t make it. Oh well – it’s Michigan in Winter so it’s weather ‘as usual’. Forecasts for later in the week are in the mid 40’s, rain/sleet/freezing rain. . . really? All with FORTY degree weather? Here we get freezing UNDER thirty, not in the forties! Weird – hoping the warmer weather melts the snow we already have…that’s my hope, anyway –


Creamsicle Fluff

1 small box orange Jell-O
1 small box instant vanilla pudding mix
1 C. boiling water
1/2 C. cold water
1 (8 oz) tub Cool Whip, thawed
1 (14 oz) can mandarin oranges,
1 C. mini marshmallows

Combine Jell-O & boiling water in
large bowl; mix until dissolved then
add cold water & stir well. Chill bowl
15-20 minutes. Whisk in vanilla
pudding mix until smooth; chill
10 minutes until it thickens. Fold
in Cool Whip, oranges & marsh-
mallows. Chill until set, about 1 hour.
Serves 8


Ham & Cheese Brunch Bake

10 large eggs
1 1/2 C. milk
2 tsp. Dijon mustard
2 tsp. fresh chopped thyme leaves,
plus more for garnish
1 tsp. garlic powder
kosher salt
fresh ground black pepper
4 C. cubed French bread or
1/2 lb. (cooked) ham, chopped
1 1/2 C. shredded white Cheddar

Preheat oven 350 degrees F.
In large bowl whisk eggs, milk,
Dijon, thyme & garlic powder;
season generously with salt/pepper.
Spray a large baking dish with non-
stick spray. Add bread to dish & top
with ham & cheese – pour egg
mixture over top evenly. Bake
until eggs are cooked through,
45-55 minutes. Garnish with
more thyme & serve. Serves 8

To Make Ahead:
Prepare dish to point of baking;
cover dish with foil & refrigerate
at least 4 hours & up to overnight,
then bake as directed


4-Can Mexican Chicken Casserole

2 C. diced, cooked chicken
2 C. cooked brown rice (can use
white or cooked quinoa)
1 (15.25 oz) can whole kernel
corn, drained
1 (14.5 oz) can petite diced
tomatoes (do not drain)
1 (4.5 oz) can diced mild green
chiles, (do not drain)
1 C. taco sauce
1 C. shredded Mexican blend cheese,

Optional toppings:
diced avocado, guacamole, sour cream,
halved grape tomatoes, chopped green
onion, sliced olives

Preheat oven 375 degrees F. Spray a 11X 7″
baking dish with nonstick spray. In large
bowl mix chicken, rice, corn, tomatoes,
chilies, taco sauce & half the cheese –
pour into prepared dish & top with
remaining cheese. Bake, uncovered,
20 minutes until cheese melts & dish
is heated through. Garnish with
optional toppings & serve. Serves 6


Cheesy Lasagna Dip

1/2 lb. Italian turkey sausage
1 1/2 C. marinara sauce, divided
1 (8 oz) pkg. cream cheese,
1 C. ricotta cheese
1 clove garlic, minced
1 1/2 C. shredded mozzarella
cheese, divided
1/2 C. grated Parmesan cheese,
1/4 C. chopped fresh basil, divided

Preheat oven 350 degrees F.
Remove casings from sausage;
crumble sausage into medium
skillet & cook on medium heat
6-8 minutes until done, stirring
frequently. Remove from heat; stir
in 1 C. marinara sauce. Mix cream
cheese, ricotta, garlic, 1/2 C.
mozzarella & half Parmesan &
half basil until blended. Spray
bottom of 9″ square baking
dish with nonstick spray & spread
mixture onto dish. Top with
sausage mixture. Combine
remaining cheeses & sprinkle
over top. Top with spoonfuls
of remaining marinara sauce.
Bake 20-25 minutes until hot
& bubbly. Sprinkle top with
remaining basil & serve.
Makes 32 (2 T. ea) servings

(recipe: kraft recipes)

Crockpot 3-Bean Turkey Chili

1 1/2 lb. ground turkey breast
1 small onion, chopped
1 (28 oz) can diced tomatoes,
1 (16 oz) can tomato sauce
1 (4.5 oz) can chopped chilies
1 (15 oz) can chickpeas, drained
1 (15.5 oz) can black beans, rinsed/
2 T. chili powder
1 tsp. cumin

1/2 C. chopped red onion
1/2 C. chopped fresh cilantro

Optional toppings:
shredded Cheddar cheese
sour cream
chopped avocado
sliced green onions

Brown turkey & onion in medium
skillet over medium-high heat until
cooked through; drain & transfer
to crockpot. Add beans, chilies,
chickpeas, tomatoes, tomato sauce,
chili powder & cumin – mix well.
Cover & cook on High 6-8 hours or
Low 10-12 hours. Garnish with
your choice of toppings.


Oven-baked Onion Rings

5 large onions
1 C. milk
1 C. flour
2-3 C. Italian bread crumbs
Slice onions into rings. Place flour
on a plate & dredge each ring in
flour one time. Spray a cookie sheet
with nonstick spray & place dredged
rings on sheet. When done with
dredging, place cookie sheet in
freezer about 15 minutes.

Preheat oven 400 degrees F.
Pour milk into a shallow pan or pie plate;
dredge each chilled onion ring in
milk. Place bread crumbs in another
pie plate & dredge each milk- coated
ring in bread crumbs & place back
on sprayed cookie sheet. Bake 20
minutes – you may need to use 2
sheets, as you want the rings to
lay flat, depending on how big
the onions are. Makes 6 servings


Italian Tortellini Soup

1 lb. hamburger
1 1/2 tsp. minced garlic
1 onion, chopped
3 (14.5 oz, ea) cans Italian stewed
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
8 C. water
8 tsp. beef bullion granules
1 green pepper, seeded/chopped
1 C fresh or frozen green beans,
1 can kidney beans, rinsed/drained
1 C. zucchini, chopped
1 pkg. (Good Seasoning) Italian
salad dressing mix
1 can tomato soup
1 (20 oz) pkg. cheese tortellini,
dried or refrigerated

Brown hamburger, onion & green
pepper in skillet; drain grease &
season with salt/pepper. Put
canned tomatoes in a blender
& blend 30 seconds. Place meat
mixture, blended tomatoes & all
other ingredients except tortellini &
tomato soup in large soup pot. Bring
to boil & reduce heat to simmer for
20 minutes. In separate medium pan
cook tortellini accordg. to pkg. directions.
Be sure to not over cook. Drain & add
tortellini to soup pot. Stir in tomato
soup & simmer 5 more minutes.
Serves 12


Crustless Apple Pies

6 large baking apples,
halved vertically & cored
12 T. butter, melted
1/3 C. sugar plus more for
2 T. ground cinnamon
2/3 C. old-fashioned rolled

vanilla ice cream – for serving
warm caramel- for drizzling

Preheat oven 350 degrees F.
Line baking sheet with parchment
paper. Place each apple half, flat
side down – using a paring knife,
create thin slices all the way across,
making sure to stop slicing right
before bottom of apple (so it
stays together as one piece).
Transfer apple halves onto
prepared sheet. Lightly brush
apple tops with melted butter &
sprinkle with sugar. Bake 20-25
minutes, until apples are soft
& caramelized; remove from
oven. In small bowl combine
remaining melted butter, sugar,
cinnamon & oats – when cool
enough to handle, spoon
mixture inside apple slits. Return
to oven & bake 10 minutes more.
Top each with a scoop of ice
cream & serve.  Serves 6


Peanut Butter-Banana Monkey Bread

1 small banana, coarsely chopped
6 T. peanuts, divided
1/4 C. packed brown sugar
2 T. butter
2 T. creamy peanut butter
2 T. maple pancake syrup
1 T. water
1/4 C. granulated sugar
1 (16.3 oz) can refrigerated
buttermilk biscuits, cut into

Preheat oven 350 degrees F.
Spray a 9″ round pan with nonstick
spray & place bananas in pan;
sprinkle with 1/4 C. nuts. Microwave
brown sugar, butter, peanut butter,
syrup & water in small microwave-
able bowl on High 1 minute until
butter is melted; stir until mixture
is well blended; drizzle over
ingredients in pan. Place granulated
sugar & nuts in food processor &
pulse until nuts are almost ground;
pour into shallow dish. Dip dough
pieces, 1 at a time, in nut mixture,
turning to evenly coat on all sides of
each piece. Arrange in single layer
over ingredients in pan; top with
any remaining nut mixture. Bake
25 minutes until golden brown. Cool
1 minute; invert onto a plate.
Remove pan; top bread with any
nuts remaining in pan & cool
slightly. Serves 12

(recipe: Kraft recipes)


Not much new around here – started
another baby blanket (I know – right?) – this
time it’s in a pale pink/white/& very pale
tan variegated. Worked on it yesterday – it’s
a pattern I had just finished a scarf in, from
a old knitting stitches book (stitch is called
Imitation Embroidery IV) – I like it in the
scarf, but it doesn’t show up as well in a
variegated yarn; I even went down a needle
size, hoping that would make the stitch show
up better…but it didn’t – sigh. Here’s a photo
of the scarf (another one for homeless donation)


Hope you will have a GREAT day;




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4 CommentsLeave a comment

  1. Glad you got snow. We are getting the rain/snow/sleet mix here in SW Michigan. It is yucky! Stay warm and safe!

    • Ours has now changed to rain – which is (for now) melting the snow – YAY! (although we’re also going to get dropping temps which means more of the ‘S’ word – ugh!) STAY WARM, too! Hugs!

  2. Saved to faves! Yummy.

  3. Noy a bad looking scarf. I kinda like it.

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