It’s Friday – again!

It's Friday - I must Dance!

LOVE this photo!

It’s Friday – no particular plans for the day; last night I stumbled on a YouTube site with fantastic lace knitting videos. Had fun copying down 4 patterns only to ‘attempt’ them this morning…all of them either had too many or too few stitches! UGH! When I get off here am going to go back there (needles & yarn READY) and see what I’m doing wrong.  It’s cold & light snow falling – gloomy outside . . . first thought: go make yourself a big cup of Chai Latte tea! That always makes me happy & warm – love the flavor (it’s one of the Keurig pods) – it has a very nice, cozy, warm taste (it has star anise in it).


REMINDER: These are NOT MY recipes;
I find them on various sites – the locations/
authors of them are listed at the bottom of
the recipes.

Brownie Crinkle Cookies

1 box fudge brownie mix (for
9 X 13″ pan)
1 C. flour
1 egg
1/2 C. water
1/4 C. canola oil
1 C. chocolate chips

1-2 C. powdered sugar

Preheat oven 350 degrees F.
Lightly spray baking sheets
with nonstick spray or line
with parchment paper. In large
bowl combine dry brownie mix,
flour, egg, water & oil – mix until
combined; fold in chocolate chips.
Place powdered sugar in a pie plate
or deep plate.
Scoop dough by tablespoon then
drop into powdered sugar – remove
& roll into a ball – place on cookie
sheet & repeat, placing them about
2 inches apart on sheet. Bake
8-10 minutes until set. Let cookies
sit on sheet 5 minutes before removing.
Cool completely on wire rack.
Makes about 36 cookies


Roasted Red Pepper/Tomato Soup
(somehow I feel I’ve posted this before-)

2 T. olive oil
1/2 yellow onion, diced
1 carrot, chopped
1 celery rib, chopped
3 cloves garlic, chopped
2 T. tomato paste
2 bay leaves
1 (28 oz) can crushed tomatoes
1 (12 oz) jar roasted red peppers,
1 1/2 C. vegetable broth
1 tsp. sugar
1/4 tsp. dried thyme
dash crushed red pepper flakes
3 T. chopped fresh basil
1/2 C. milk
fresh chopped basil
croutons – for garnish
In large pot heat oil over medium-
high heat; add onion, carrot & cook
5 minutes until soft. Add garlic,
tomato paste & bay leaves – stir
until tomato paste is mixed in then
add tomatoes, roasted red peppers,
vegetable broth, sugar, thyme &
crushed red pepper. Stir to combine,
reduce to Low & simmer 15 minutes.
Stir in milk & basil, remove bay leaves
(& discard). Turn off heat & use hand
blender puree the soup. IF you don’t
have a hand blender, let soup cool
until warm & pour into regular blender;
blend until smooth then return to pot.
Heat over medium heat until heated
through. Ladle soup into bowls & garnish
with fresh basil & croutons, if desired.
Serves 4

NOTE: This soup will keep in the fridge up
to 5 days. It also freezes well. To freeze:
cool soup completely & store in a freezer
container for up to 2 months


Bacon Beer Cheese Soup

1/2 lb. bacon
1 large onion, diced
2 cloves garlic, minced
1/4 C. flour
2 C. chicken broth
1 C. whole milk
8 oz. lager beer
3 C. shredded Cheddar cheese
kosher salt/ground black pepper

baguette slices, toasted, for

In large skillet over medium heat
cook bacon until crisp, 6 minutes.
Transfer to paper towel-lined plate
to drain then crumble. Heat skillet
with bacon fat back to medium;
add onion & cook 6 minutes; add
garlic & cook 1 minute longer. Add
flour & whisk until golden, 3 minutes.
Add broth, milk & beer – let simmer
15 minutes. Add cheese & stir until
melted. Season generously with
salt/pepper & stir in most of crumbled
bacon. Ladle soup into bowls & top
with remaining bacon. Serve with
bread, for dipping. Serves 4


Sausage Spinach Bake

1 (6 oz) pkg. savory herb-flavored
stuffing mix
1/2 lb. bulk pork sausage
1/4 C. chopped green onions
1/2 tsp. minced garlic
1 (10 oz) pkg. frozen chopped
spinach, thawed & squeezed dry
1 1/2 C. (6 oz) shredded
Monterrey Jack cheese
1 1/2 C. Half & Half cream
3 eggs
2 T. grated Parmesan cheese

Preheat oven 400 degrees F.
Prepare stuffing accordg. to pkg.
directions. Crumble sausage in large
skillet; heat to medium. Add onions &
cook until meat is no longer pink. Add
garlic & cook 1 minute longer; drain.
In large bowl combine stuffing, sausage
mixture & spinach. Spray a 11 X 7″
baking dish with nonstick spray &
transfer mixture to dish – spread evenly.
Sprinkle top with Monterrey Jack
cheese. In small bowl combine cream &
eggs; pour over sausage mixture. Bake
35-40 minutes until a thermometer
reads 160 degrees F.. Sprinkle top
with Parmesan cheese & bake 5
minutes longer until bubbly. Serves 12


Easy No-Bake Chicken

1 box Uncle Ben’s Long Grain Wild
rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 soup-can water (you can add
another can of water for moister
rice, if desired)
chicken breasts or tenders (phot0
shows 3 large chicken breasts)

Preheat oven 350 degrees F.
Mix box of rice, both soups &
1 can water in a bowl. Spray
9 X 13″ baking dish with nonstick
spray & pour mixture into pan.
Place chicken on top of mixture &
cover tightly with foil. Bake 2 hours
30 minutes NO PEEKING!

Crockpot Mongolian Beef

1 1/2 lb. flank steak
1/4 C. cornstarch
2 T. olive oil
1/2 tsp. minced garlic
1/4 tsp. minced ginger
3/4 C. soy sauce
3/4 C. water
1/2 C. brown sugar
1 C. grated carrots
1/2 tsp. crushed red chili peppers*
1/2 onion, sliced
1 small bell pepper, seeded/sliced
sliced green onions – garnish

Cooked rice

Cut steak into thin (1/4 inch) slices,
cutting across the grain; place strips
in ziplock bag & add corn starch –
shake to coat meat evenly. Add oil,
garlic, ginger, soy sauce, water, brown
sugar, carrots & chili pepper to crockpot;
stir to combine. Add coated steak strips
& stir until coated in sauce. Cook on
High 3 hours (Low 4-5 hours) until
cooked through & tender.
Serves 4-6

*chili peppers to taste & more
for garnish, if desired

NOTE: Poster said she adds onion &
bell pepper the last hour of cooking
so they aren’t mushy


Meat Pasty
an Upper Michigan favorite)

3 C. flour plus extra as needed
2/3 C. ice water, plus extra as needed
1/2 C. (1 stick) cold, unsalted butter,
1/2 C. shortening or lard
1 tsp. salt
1 egg, lightly beaten

8 oz. ground beef (or skirt steak,
finely chopped)
1 russet potato, peeled/diced
1 small turnip, peeled/diced
1 large carrot, finely diced
1/2 white onion, chopped
3 T. unsalted butter, divided
1/2 tsp. fresh thyme, chopped
1/2 tsp. fresh rosemary, chopped
kosher salt/fresh ground black pepper,
to taste

brown mustard – side garnish

In a bowl or in food processor, mix flour
& salt before adding in cold, cubed butter.
Pulse 10-15 seconds or until mixture is
crumbly & butter is size of small pebbles.
With motor running, slowly drizzle in 2/3
C. ice water & pulse until dough ball begins
to form. If mixture is too dry, add more ice
water, 1-2 tsp. at a time. Once dough is
formed, turn out onto a lightly floured
surface & roll into a large, flat rectangle.
Wrap dough tightly in plastic wrap &
refrigerate 30-45 minutes until chilled.
While dough chills, combine beef with
turnip, potato, carrot & onion & season
generously with salt/pepper, thyme &
Preheat oven 400 degrees F.
Line a baking sheet with parchment paper.
Remove dough from fridge & cut into 6
equal pieces. On floured surface, roll each
piece out to an 8-inch circle. Spoon 1/2 – 2/3
cup beef mixture in center then top with
1/2 T. butter. Take far edge of circle & fold over
the beef, towards yourself, to form a half moon.
Press edges all around with fork tines to seal;
repeat with remaining dough & filling. Transfer
pasties (half-moons) to lined baking sheet &
brush tops with beaten egg. Bake 20 minutes
until lightly browned then lower oven temp.
to 350 degrees F. & bake another 15-20
minutes until golden brown. Serve hot with
brown mustard. Makes 6

(recipe: 12

Bacon & Egg Mac & Cheese

8 oz. elbow macaroni
1 lb. thick-cut bacon, cut into
1″ pieces (easier to cut when cold or
1 T. unsalted butter
8 large eggs
1/4 C. milk
1/2 tsp. salt
pepper, to taste

Cheese Sauce:
4 T. unsalted butter
1/4 C. flour
1 tsp. salt
1/2 tsp. dry mustard powder
2 3/4 C. whole milk
2 C. mild Cheddar cheese, grated
1 C. Monterrey Jack cheese, grated

1 tsp. canola oil
1/4 C. breadcrumbs
paprika, for dusting

Preheat oven 350 degrees F.
Bring large pot of salted water to boil
over high heat; stir in macaroni & cook
6-8 minutes (or 2 fewer minutes than
the box indicates) Drain into colander,
rinse under cool water. Spray a 9 X 13″
baking dish with nonstick spray. Over
medium heat fry bacon in a skillet,
stirring frequently, until crispy (about
10 minutes). Whisk eggs, milk, salt/pepper
together in medium bowl. When bacon is
cooked, drain on paper towel-lined plate
(discard grease & wipe skillet clean). Place
back on heat & add 1 T. butter – melt then
add eggs & stir constantly 6-8 minutes until
lightly scrambled. Remove from heat & place
in 1/4 C. portions randomly around bottom
of baking dish. Wipe skillet clean again &
return to heat; melt 4 T. butter then sprinkle
evenly with flour, using a whisk to combine.
Cook, stirring constantly, 1 minute then add
salt & mustard – stir to combine. Slowly whisk
in milk & allow mixture to come to a bubble,
stirring constantly. Reduce heat to Low then
simmer 3 minutes, stirring frequently to avoid
scorching. Add grated cheeses, 1/2 C. at a time,
allowing each addition to completely melt
before adding next. Once all cheese has been
incorporated, mix in macaroni & bacon then
pour mixture around dollops of eggs in dish.
In small bowl toss breadcrumbs in oil then
sprinkle on top; dust with paprika & bake,
uncovered, 25-30 minutes. Remove from oven
when hot & bubbly; allow to rest 10 minutes
before serving.  Serves 9-12


Cinnamon Roll Cheesecake Dip

1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
2 T. brown sugar
1 T. maple syrup
1 tsp. vanilla
1 tsp. cinnamon
dash salt
1 C. Cool Whip, thawed


graham crackers
sliced apples
vanilla wafers

Place all ingredients (except Cool
Whip) in elec. mixer bowl or
medium mixing bowl – beat on
medium speed until smooth &
glossy. Add Cool Whip & beat an
additional 2 minutes until fluffy.
Serve with dippers. Store
leftovers in airtight container.
Makes 2 Cups.

Graham Cracker “Eclair” Cake

1 (3.4 oz) pkg. vanilla instant
pudding mix
1 1/2 C. cold milk
15 graham crackers, broken cross-
wise in half (30 squares) divided
1 (8 oz) tub Cool Whip, thawed
1 C. (Baker’s One Bowl) chocolate

Beat pudding mix & milk using whisk
2 minutes. Let stand 5 minutes. Cover
bottom of 8 X 8″ baking dish with
graham cracker squares, overlapping
as needed to form even layer. Stir
Cool Whip into pudding & spread
half over crackers in pan. Cover with
10 of remaining crackers – repeat
layers. Refrigerate 3 hours. Spread
with chocolate frosting & serve.
Serves 9

(recipe: Kraft recipes)


Hope you have a GREAT Day!




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2 CommentsLeave a comment

  1. mmmmmm….mac and cheese is my all-time favourite comfort food!

  2. Good luck on the lace patterns. You will get it I know.

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