Yep, it’s Michigan!


Yesterday evening, while driving to my special needs group, it was windy with a light rain. During the evening that changed – I drove home with 40 MPH. winds and SNOW! Getting up this morning, the ground is lightly covered in the white stuff and the temps. dropped from 50’s (early yesterday) to 25 degrees (with wind chill – feels like 15 degrees F). – typical MICHIGAN in the Spring! Ugh! Going over the weather report, it seems we’re also supposed to get 3 inches of the white stuff around 3 p.m. today – oh, joy – looks like that quick run to the store & drug store will have to take place NOW!

Gas prices have also jacked up – from $2.29/9 to $2.49/9 – that’s quite a jump!


Tornado Cake

1 1/2 C. sugar
2 eggs
2 C. flour
1 C. chopped nuts
1 (16 oz) can fruit cocktail with syrup
2 tsp. baking soda
1/4 C. brown sugar

1 stick butter
1 C. shredded coconut
3/4 C. brown sugar
1/2 C. evaporated milk or Half & Half

Preheat oven 325 degrees F.
Spray a 9 X 13″ baking pan with nonstick
spray & dust inside surfaces with flour
Mix sugar, eggs, fruit cocktail, baking
soda & flour; pour into prepared pan.
Combine brown sugar & nuts; sprinkle
over top. Bake 40 minutes.
Mix ingredients for icing & spread onto
cake while still hot.


Double Meltaway Steak

1/2 C. (1 stick) butter,
1 T. minced garlic
1/2 tsp. onion powder
2 tsp. chopped fresh parsley
2 strip steaks
1/2 tsp. salt
1/4 tsp. black pepper

In medium bowl combine
butter, garlic, onion powder &
parsley; mix well. On a 12-inch
square of waxed paper, pour
butter mixture down center
of sheet & roll into a 1 inch
thick log. Wrap tightly &
refrigerate about 1 hour,
until firm.
Sprinkle each side of steaks
evenly with salt/pepper. Spray
a grill pan or heavy skillet with
nonstick spray & heat over
medium-high heat. Cook
steaks 6-8 minutes per side for
medium doneness or to desired
doneness. Remove butter ‘log’
from fridge; slice off a slice &
place on steaks – serve immediately.
Serves 2

The idea is: the butter seasons the
steaks & the tender meat melts in
your mouth –


Chicken Parmesan Bites

2 C. panko bread crumbs
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 C. grated Parmesan cheese
1 large egg, beaten with 1 T. water
2 C. flour
1 1/2 lb. boneless skinless chicken
breasts cut into bite-sized pieces
kosher salt/black pepper
oil – for frying
1 C. marinara sauce
1/4 lb. mozarella cheese cut into
1/2″ cubes
2 T. fresh chopped basil (garnish)

Preheat oven 350 degrees F.
Using 3 large bowls:
Bowl 1: whisk breadcrumbs, garlic
powder, paprika & Parm
Bowl 2: egg & water
Bowl 3: flour
Season chicken pieces with salt/
pepper – coat each piece of chicken
in flour (shake off excess) dip in
egg & coat in breadcrumb mixture;
set aside on a plate. In deep cast-
iron or heavy skillet warm 1″ oil
over medium-high heat. Add coated
chicken & cook until golden, 5-7
minutes, turning, drain on a paper
towel-lined plate. Arrange cooked
pieces in a baking dish in a single
layer. Add a small spoonful of
marinara over chicken & top with
a cube of mozzarella. Bake 3-5 minutes
until chicken is warmed through &
cheese is melty. Garnish with basil
& serve immediately. Serves 6

Spicy Enchilada-Stuffed Shells

24 jumbo pasta shells, uncooked
1/2 lb. ground beef
1/2 lb. Mexican chorizo sausage
1 (10 oz) can red enchilada sauce
1 C. thick salsa
1 (15 oz) can pinto beans, rinsed/
1 (8 oz) pkg. shredded jalapeno
cheese, divided (Kraft)

Preheat oven 350 degrees F.
Cook pasta shells accordg. to pkg.
directions, omitting salt. Cook
ground beef & chorizo in large
skillet on medium heat until
done, stirring frequently; drain.
Mix enchilada sauce & salsa until
blended & spread 1/2 C. mixture
on bottom of 9 X 13″ baking dish
sprayed with nonstick spray. Add
1 C. remaining enchilada sauce
mixture to meat mixture in skillet;
stir in beans & 1 C. cheese. Drain
pasta shells & fill with meat mixture.
Place, filled sides up, in dish,
sprinkling top with remaining
cheese & drizzle remaining
enchilada sauce on top. Cover
with foil & bake 30 minutes until
heated through. Serves 8


Crockpot Garlic Parmesan Chicken

4 boneless skinless chicken breasts,
1 C. (2 sticks) butter, softened
1 c. mayonnaise
1 c. shredded Parmesan cheese
12 cloves garlic, finely minced
1/2 tsp. oregano
1/2 tsp. basil
(optional: 1 tsp. fresh squeezed lemon
juice/pinch salt)

Spray insides of crockpot with nonstick
spray. Place chicken in crockpot & cook
on High 3 hours or Low 6 hours, covered.
After 3 hours (on High or 6 on Low)
drain juices. In small bowl combine butter,
mayo, Parm cheese, garlic, oregano, basil
& salt – stir well & pour over chicken. Cover
& cook 30 minutes more or until done.
Serves 4


Mashed Potato Casserole

8 medium potatoes (about 2 lb),
1 C. evaporated milk
1/4 C. Parmesan cheese
2 C. shredded Cheddar cheese,
1/2 C. sour cream
4-6 slices bacon, cooked/crumbled
(or 1/2 C. bacon bits)
salt/pepper, to taste
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Spray an 8 or 9″ baking dish
with nonstick spray. Boil
potatoes in large pot until
tender, about 20-30 minutes;
drain well. Return potatoes
to pot & add milk, sour cream,
salt/pepper & garlic powder –
beat/mash until smooth &
creamy. Fold in 1 C. Cheddar
cheese. Spread mixture evenly
in bottom of prepared dish &
bake 20 minutes. Remove from
oven & top with bacon & remaining
1 C. Cheddar cheese. Return to
oven & bake until cheese is
melted. Serves 6


Italian Sausage Kale Soup

1 (19 1/2 oz) pkg. Italian turkey
sausage links, casings removed
1 medium onion, chopped
8 C. chopped fresh kale
2 cloves garlic, minced
1/4 tsp. crushed red pepper
flakes, (optional)
1/2 C. white wine or chicken stock
3 1/4 C. (26 oz) chicken stock
1 (15 oz) can white kidney or
cannellini beans, drained/rinsed
1 (14.5 oz) can no salt added
diced tomatoes, undrained
1/2 C. sun-dried tomatoes (NOT
packed in oil), chopped
1/4 tsp. pepper

In 6 qt. stockpot, cook sausage &
onion over medium heat 6-8 minutes
until no longer pink, breaking meat
into crumbles. Remove to a bowl or
plate with slotted spoon. Add kale to
pot, cook & stir 2 minutes. Add garlic
(and, if desired – pepper flakes), cook
1 minute. Add wine, cook 2 minutes
longer. Stir in sausage mixture &
remaining ingredients. Bring to boil;
reduce heat to simmer. Cover &
cook 15-20 minutes until kale is tender.
Serves 8 (2 quarts)


7 Minutes in Heaven Cake

1 box angel food cake mix
2 boxes instant chocolate
pudding mix (& ingredients
to make them)
4 C. heavy cream
1/4 T. powdered sugar
1 tsp. vanilla
chocolate shavings

Preheat oven 350 degrees F.
Prepared cake mix accordg. to
directions. Pour about two-
thirds of batter into UNgreased
9 X 13″ baking dish; bake until
slightly golden, about 25-30
minutes. Let cool.
When cake is cooled: poke big
holes in cake across entire surface
of cake using rounded end of a
wooden spoon. Combine pudding
mixes & milk* in medium bowl; whisk
until mixture just begins to thicken-
pour over surface of cane & spread
with a spatula making sure pudding
gets into all holes. Cover & refrigerate
2 hours.
Prepare whipped cream:
In large bowl combine heavy cream with
sugar & vanilla – beat until stiff peaks
form. Spread over top of cake & garnish
with chocolate shavings. Serves 10-12

*amount of milk required to prepare
the 2 boxes of pudding mix



Lately this week I’ve been slightly amazed at
people – for example: Knit/Crochet night we
usually average around 15-19 people…this
week we had 7, including me! No particular
reason why for the absences (President’s
speech? It was lightly raining?). Last night,
for my special needs group – the weather was
really crappy – we fully expected a very small
crowd – we had 25 PLUS caregivers! Strange!
Guess ya just never know, right?

Not much else going on around here – I still
need to finish getting the upstairs ready for
#2 son to move up there; still have to finish
shredding old bills – don’t really feel the
‘urge’ to do either! Oh well – ‘eventually’,

Hope you have a great day!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. I have many things I could do but nothing is grabbing my interest right now!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: