Monday Morning Musings


Not the best photo (should have taken one at home )

Finally finished the Bible bookmark – took awhile to decide on just what yarn to use for the border; bumped into some of my tatting thread and used that for the tiny white scalloped crochet edge. I misjudged the size (it must have been 13 inches for the length of the pages); the finished bookmark was 17 inches, a little too long in my opinion but it will do.

The weather is clear & typical of Michigan at this time of year: in the low 30’s – was a bit surprised coming out of evening church last night because it had gone from almost 40 at 4:30 p.m. to 29 at 7:45 with a light coating of frozen rain on my windshield – Brrrrrrrr! I was happy my car heater worked!

Double Banana Pudding Cake

1 (2 layer) pkg yellow cake mix
1 1/2 C. mashed fully ripe bananas,
about 3, divided
1/2 C. chopped walnuts
2 (3.4 oz,ea) pkgs. vanilla instant
pudding mix
2 C. cold milk
1/4 C. water
2 T. powdered sugar

Preheat oven 350 degrees F.
Prepare cake batter accordg. to pkg.
directions & stir in 1/2 C. bananas &
nuts. Spray a 9 X 13″ baking dish
with nonstick spray & pour batter
into pan. Beat pudding mixes, milk
& water in medium bowl using whisk
2 minutes; stir in remaining bananas
& pour over batter in pan. Place pan
on a baking sheet & bake 55 minutes
to 1 hour until a toothpick inserted
into center comes out clean. Cool
20 minutes. Sauce will thicken slightly
as it cools. Sprinkle top with powd.
sugar & serve warm. Serves 16

(recipe: Kraft recipes)

Amish-style Chicken & Noodles
(overnight – crockpot)

2 medium split chicken breasts or
boneless breasts
1 large jar Heinz Homestyle chicken
1 can cream of celery soup
1 can cream of chicken soup
1 bag Amish noodles (or whatever
thick noodles you prefer)

Place chicken in crockpot on Low
with 2 1/2 C. water – overnight
(8 hours)
In morning turn off crockpot –
remove chicken (make sure top
of chicken is golden – discard water).
When chicken is cool, de-bone &
tear into pieces. *

1 1/2 hours before serving:

Add both soups, 2 C. water,
1/2 jar of chicken gravy, noodles to
crockpot. Cover & cook on Low about
1 hour, until noodles are tender.
Add chicken to crockpot; stir carefully.
(All chicken & noodles should be
mixed well with ingredients in pot).
Cover rest of ingredients in crockpot
with rest of chicken gravy. Cover &
cook on Low 1/2 hour. Adjust seasoning
to taste. Serves 6

*You can place chicken in fridge until
ready to prep for dinner or do this
all in same day & place in crockpot.

Easy Beef Wellington

1/4 lb. fresh mushrooms,
finely chopped
1 clove garlic, minced
1/4 tsp. dried thyme
1 (17.5 oz) pkg. frozen puff
pastry dough, thawed
4 (4-5 oz, ea) beef tenderloin
steaks, cut 1 inch thick, ea
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 425 degrees F.
Spray a large rimmed baking
sheet with nonstick spray. In a
nonstick skillet over medium heat
cook mushrooms, garlic & thyme
6-8 minutes until mushrooms are
tender; remove from heat.
Unfold pastry sheets & cut each
in half crosswise. Spoon mushroom
mixture onto center of each piece,
distributing evenly. Season both
sides of steaks with salt/pepper; place
over mushroom mixture. Bring corners
of pastry up over steaks using your
fingers – pinch corners & edges together
to seal. Place packets, seam-sides-down,
on prepared sheet & bake 20-25 minutes
until pastry is puffed & golden & steaks
are cooked to medium-rare (or
desired doneness). Serves 4


Crockpot Cheesy Potatoes

28 oz. frozen or refrigerated
diced potatoes
1 (10.75 oz) can cream of chicken
1 C. sour cream
1 1/2 C. Cheddar cheese, shredded
1/4 C. finely diced onion
2 T. butter, melted

Spray insides of crockpot with
nonstick spray. Place all ingredients
in crockpot; stir well. Cover & cook
on Low 4-5 hours. Serves 6


Ravioli Soup

olive oil
2 cloves garlic, minced
1/2 C. diced onion
2 carrots, diced
2 stalks celery, diced
3 T. tomato paste
kosher salt/ ground black pepper
1 (32 oz) can chicken broth
1 (9 oz) pkg. cheese ravioli
5 oz. baby spinach
1/2 C. chopped parsley

In large pot over medium heat
drizzle 1 T. olive oil & cook garlic,
onions & carrots until softened,
4-5 minutes. Add celery, tomato
paste, 1 tsp. salt, 1/2 tsp. black
pepper & cook 1 more minute.
Add broth & 1/2 C. water – bring
to boil. Add ravioli & cook accordg.
to ravioli pkg. directions. Fold in
spinach & parsley; heat until
warmed. Serve immediately.
Serves 4


Spinach-stuffed Mushrooms

16-20 crimini or button mushrooms
(about 1 1/2 inches diameter)
1/3 C. breadcrumbs, divided
1 pkt. dry Ranch salad dressing mix
4 oz. cream cheese, softened
1 T. mayonnaise
1/4 C. grated cheese (Monterrey
Jack or Cheddar)
1 C. shredded spinach
1/2 C. grated carrot
2 T. minced green onions
2 T. minced dill and/or parsley

Preheat oven 400 degrees F.
Wipe mushrooms clean & remove stems.
Mix remaining ingredients EXCEPT
2 T. breadcrumbs – reserve for topping.
Spoon about 2 tsp. mixture into each
mushroom cap & arrange on a baking
sheet. Sprinkle tops with more bread-
crumbs. Bake 20 minutes until mushrooms
are soft & filling is bubbly & toasted.
Serves 4-6


Grandma’s Gourmet Chicken
Pot Pie

1 lb (2 C.) butter, divided
6 boneless, skinless chicken breasts
(2-3 lb) cut into 1 inch chunks
salt/pepper, to taste
1 (4 oz) jar Dijon mustard
1 1/2 T. dried tarragon
3 C. heavy cream
1 (12 oz) pkg. frozen peas
1 (12 oz) pkg. frozen phyllo dough
sheets, thawed

Preheat oven 425 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray. In large skillet
over medium heat melt 1/2 the
butter. Sprinkle chicken with salt/
pepper & add to skillet – saute
about 5 minutes until no longer
pink. Transfer to platter – keep warm.
Whisk mustard into skillet; add
tarragon & reduce slightly. Whisk
cream in, blending thoroughly. Reduce
heat to Low & simmer until sauce is
slightly thickened. Add peas, return
chicken to skillet & toss to coat
In small microwaveable bowl melt
remaining butter. In prepared dish
lay 1 phyllo sheet on bottom, patting
to fit sides then brush with melted
butter. Add 4 more sheets, brushing
with butter between each sheet. Place
chicken mixture over dough, then place
5 more sheets over chicken, brushing
with butter between each layer. Trim
any excess dough to within 1-inch of
edges of dish. Tuck edges neatly under &
brush top with butter. Bake 15 minutes
or until heated through & top is crispy
& golden. Serves 8

NOTE: This recipe can be made ahead of
time then reheated at 350 degrees F.
for about 45 minutes.


1-Pan Beef Enchilada Noodle

1 1/2 lb ground beef
1 T. olive oil
2 onions, chopped
1 red/yellow or orange bell pepper,
2 cloves garlic, minced
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
kosher salt/ground black pepper,
to taste
2-3 C. chicken broth
1/4 C. tomato paste
1 (28 oz) can enchilada sauce
1 (1 lb) pkg. egg noodles
1/2 C. light or heavy whipping
cream (or half & half)
1 1/2 C. shredded Monterray Jack/
Cheddar cheese or a Mexican blend

Spray a very large/deep skillet (13 inch/
6 quart) with nonstick spray & place over
medium-high heat. Add ground beef &
cook, stirring frequently until crumbly &
browned, about 5 minutes, drain grease &
remove to another plate. Heat oil in skillet
over medium heat; add onions, bell pepper,
garlic, chili powder, cumin, oregano & salt/
pepper. Saute until onions are softened &
spices are aromatic, 5 minutes. Turn heat on
high, add 2 C. broth, tomato paste & enchil.
sauce; bring to a simmer. Reduce heat to
medium-high; add cooked hamburger &
noodles; stir well. Cover & bring to simmer.
Reduce heat to medium-low, continue to
simmer, covered, until noodles are cooked,
following pkg. directions. Stir once halfway
through cooking time. The liquid should be
mostly absorbed but mixture should still
be moist looking. If noodles absorb all of
liquid before they are cooked, add up to
an additional cup of broth to pan; stir &
cover until pasta is tender. Stir in cream &
sprinkle cheese on top. Cover & cook until
cheese melts, 1-2 minutes. Serve hot.
Serves 8

NOTE: you can also substitute ground turkey.
IF you want this a little spicier: when pasta
is tender, add about 1 T. finely minced jalapeno
peppers & 8 trimmed/chopped scallions (white
& green parts) along with cream then sprinkle
on cheese. Cover & let cheese melt.


Cannoli Poke Cake

1 box white cake mix plus ingredients
to prepare cake
1 (14 oz) can sweetened condensed
1 1/2 C. ricotta cheese**
1 1/2 C. mascarpone cheese
1 tsp. vanilla
1 C. powdered sugar
1/2 tsp. cinnamon
1/2 C. mini chocolate chips

powdered sugar, for dusting

Prepare & bake cake accordg. to pkg.
directions for a 9 X 13″ baking pan –
allow to cool completely. Poke holes
all over the top of the cake*. Reserve
1/2 C. sweetened cond. milk & pour
rest of can over cake & refrigerate
1 hour to absorb milk. Combine
ricotta & mascarpone cheeses &
vanilla in mixer bowl; beat until
smooth. Add powdered sugar &
cinnamon; mix until combined. Add
reserved sweet/cond. milk & mix
until combined. Once cake has
absorbed milk, spread topping
evenly over cake & top with mini
choc. chips – sprinkle top with
powdered sugar. Cover cake &
refrigerate 2-3 hours. Cake will
keep 4-5 days if refrigerated.

*poster used a straw to poke the
** consider draining the ricotta
before using if it’s watery



Hope you have a great day;




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One CommentLeave a comment

  1. The book mark is lovely Your choice of colors give it a regal look. I’m going over these recipes again later Because a couple caught my eye.

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