Good old Michigan weather – sigh


Yesterday it was in the low 30’s with a slight film of ice on the ground – enter today: FREEZING RAIN all night, everything is covered with ice: roads, ground, walkways, etc. SO glad I decided to venture out yesterday to get a few groceries! The strange part is: it’s supposed to get up to the mid-40’s today! Sure hope so – then the ice will melt. I can hear the traffic and it seems to be moving OK; middle son had to work all-night and got home around 7 a.m. He said the roads were a little slippery but the driveway and sidewalk at home were really bad. (Husband put salt out so that should help.) Living here in Michigan you really don’t know, day to day, what’s coming. AT LEAST IT’S NOT SNOW!!!


Perfectly Peanut Butter Pie

1/2 C. sugar
1/2 C. creamy or crunchy peanut butter
1 (3 oz) pkg. cream cheese, softened
1 (12 oz) tub Cool Whip, thawed
1 (9 inch) graham cracker pie crust

Optional: additional Cool Whip,
chopped peanuts for topping

Combine sugar, peanut butter & cream
cheese in large bowl; stir until well
blended. Fold in Cool Whip & spoon
into pie crust. Cover & chill at least
2 hours before serving. Top with
additional Cool Whip and/or chopped
peanuts. Serves 8


Lemon Chicken Soup & Pasta

6 C. chicken broth
1/3 C. fresh lemon juice
1 dried bay leaf
1 (2 inch) piece Parmesan cheese rind
2 medium peeled/sliced carrots
1 C. spaghetti noodles broken into
2″ pieces
2 C. diced, cooked chicken (can be
1 C. grated Romano cheese
1/4 C. chopped fresh flat-leaf parsley
kosher salt

In large stockpot bring chicken broth,
lemon juice, bay leaf & Parmesan rind
to boil over medium-high heat. Add
carrots & simmer 5-8 minutes. Mix in
broken spaghetti & cook 4-5 minutes
while stirring. Once pasta is cooked, add
chicken & continue cooking 2-3 minutes
to heat chicken. Remove bay leaf &
Parmesan rind: discard both. Add half
of cheese & parsley – season with salt.
To serve:
Ladle soup into bowls & top with
remaining cheese.


Ham & Cheese Hashbrown Casserole

1 (32 oz) pkg. frozen hash brown potatoes
1 lb. cooked, diced ham
2 (10.75 oz, ea) cans cream of potato soup
1 (16 oz) tub sour cream
2 C. shredded sharp Cheddar cheese
1 1/2 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. In large bowl mix hash
browns, ham, soup, sour cream &cheese;
spread into prepared pan. Sprinkle top
with Parm. cheese & bake 1 hour until
bubbly & lightly brown. Serves 10


Crockpot PIZZA!

refrigerated pizza dough
pizza sauce
shredded cheese, your choice
sliced pepperoni
(any extra toppings you want)

Line bottom of crockpot with
parchment paper, making a cross –
be sure paper is long enough so it
will make lifting the pizza out later
easier. Sprinkle flour on bottom
(on paper) then spray with nonstick
spray. Press dough on bottom,
smoothing it out; spread pizza
sauce over top. Add cheese & your
choice of toppings. Cover & cook
on High 1 1/2 – 2 hours. Condensation
will begin to form on inside of lid-
you will want to wipe inside of lid
dry to make sure pizza isn’t too soft.
When done it should look golden
brown. Lift out pizza using parchment
paper; place on cutting board & slice.


Crockpot Sausage & Potato Soup

1 lb. mild ground sausage, browned/
6 potatoes, peeled/cubed
1 onion, chopped
1 carrot, sliced (or 6 baby)
1 stalk celery, sliced
5 chicken bouillon cubes
1 T. dried parsley
5 C. water
1/4 tsp. black pepper
1 T. salt
6 T. butter, melted
1 (12 oz) can evaporated milk

Optional topping: shredded
Cheddar cheese

Place all ingredients (except
milk & cheese) in crockpot;
gently stir. Cover & cook on Low
10-12 hours (or High 3-4 hours).
ONE hour before final cooking
time: stir in milk. Serve soup
topped with shredded cheese.
Serves 6-8


Crunchy Honey-garlic Pork Chops

6-9 pork chops (can use boneless
pork loin OR chicken)
2 eggs
4 T. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
canola or vegetable oil, for frying

1 1/2 C. honey
1/2 C. brown sugar
1/2 tsp. ground ginger
dash cayenne pepper (to your taste)
1/2 C. soy sauce
1 T. chopped garlic
2 T. butter

In large fry pan pour 1/2 inch cooking oil,
heated. Be sure oil is hot but not too hot.
Whisk eggs & 4 T. water in shallow dish.
Mix flour, salt, pepper & garlic powder
in another shallow dish. Dip chops in
flour, then into egg, then back into flour
mixture. NOTE: Be sure to get plenty
of flour on last coating then shake a little
& place in pan with oil. Cook 6 minutes
on each side. Try not to turn  more than
twice or breading will come off. Remove
from pan to a 9 X 13″ baking dish.
Preheat oven 350 degrees F.
Saute garlic in a little butter; add honey, soy
sauce, brown sugar, cayenne & ginger
to pan & bring to boil; reduce heat to
Low & simmer 5 minutes. (watch carefully
because it will foam & might boil over).
Place half of glaze over chops & turn them
over. Pour rest of glaze over top. Bake,
uncovered, 20-25 minutes. (this sets the
glaze & makes sure chops are fully cooked).


Easy Buttermilk Cornbread

1/3 C. sugar
1/2 C. vegetable oil
2 eggs, beaten
1 1/3 C. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 C. cornmeal
1 C. buttermilk*

Preheat oven 400 degrees F.
Spray 9 X 9″ baking pan with
nonstick spray. Whisk sugar,
oil & eggs just until combined.
Sift flour, baking powder, baking
soda & cornmeal together. Add
about 1/3 C. dry ingredients &
about 1/3 of buttermilk to sugar/
oil/eggs mixture – stir – continue
until all ingredients are blended
together. Pour into prepared pan
& bake 25-30 minutes until top
is lightly browned.
Makes 9 large servings or more
if cut smaller

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar
into a 2-Cup measuring cup. Pour
regular milk up to the 1 C. mark.
Stir then let stand 5 minutes –
now you have 1 C. buttermilk!


Apple Nachos

4 Granny Smith apples, cored/
thinly sliced
1 C. white chocolate chips, melted
3/4 C. caramel, warmed in microwave
1 C. chopped pretzels
2 Heath candy bars, broken into pieces

On large plate arrange apple slices
on top of one another. Drizzle half
melted chocolate & caramel over
top. Top with pretzels & Heath bar
pieces then drizzle with remaining
melted chocolate & caramel. Serve
immediately. Serves 4-6



Tonight is my knit/crochet group’s Yarn Swap –
I’m looking forward to seeing the various items
brought in AND to get rid of some of the last
big batch of yarn I was ‘gifted’. Have been just
slowly working on both the pink/white/light tan
baby blanket & the teal scarf. The ‘fun’ of the
yarn swap is the anticipation of perhaps finding
something you haven’t seen before and/or
being inspired by a yarn – plus IT’S ALL FREE!
Really hoping the weather doesn’t keep the
ladies away.

I noticed lately that our gas prices have dropped
10 cents a gallon from $2.49/9 to $2. 39/9 – YAY!

While digging in my upstairs freezer I found two
large packages of ground pork – I only buy it to
add to ground beef for meatloaf, so guess what’s
for dinner tonight!? Meatloaf is my husband’s
favorite dinner, so I’m glad for the 2+ day meal;
hopefully it will feed us for that long (I have
Knit night tonight & special needs group
tomorrow, so really won’t be cooking-I’ll make
the meatloaf & mashed potatoes early then
the guys can eat when they want.)

Hope you are staying warm, dry and managing
to take a little time out in each day to relax &
rest – we all need that.




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2 CommentsLeave a comment

  1. Luv ur soup recipes, yum!

  2. Thinking Of giving you a batch of yarn for your swap because I don’t seem to be inspired to to do any thing with it.

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