Blessings – always welcome

Cold, rainy & gloomy today – High 40 degrees F. Well, it’s now Spring so guess we’ll just have to adjust – right?

On that note husband & I had to make a trip to the drug store to pick up some prescriptions. One of his prescriptions (a week ago) was deliberately left there. Why, you ask? Because when they told me it would cost $500.00 I chose to wait. After husband spoke to pharmacist about his particular drug insurance, today when we went back to pick his 2 and my 3 prescriptions the total for his was $00.00 and total of all costs for purchases (including a large bag of chips & two 2-liter bottles of pop) came to $21.00! THANK YOU, LORD! I will definitely take that blessing! I was really dreading us having that high of a bill every three months (Yes, I know that some of you might have that high a cost). So very grateful we didn’t. WHEW!

================

Luscious Layered Lemon Dessert

Crust:
1 C. flour
1/2 C. very finely chopped pecans
1/4 C. butter, melted

Layers:
8 oz. cream cheese
2 1/2 C. Cool Whip, thawed
2 small pkgs instant lemon pudding
mix
1 T. lemon juice (optional)
3 C. milk
1 C. powdered sugar
3 T. finely chopped pecans (garnish)

Preheat oven 350 degrees F.
Combine crust ingredients until
well blended & crumbly; press into
bottom of 9 X 13″ baking dish & bake
15 minutes. Cool completely.
Layers:
Using elec. mixer, mix cream cheese &
powdered sugar until smooth & creamy.
Fold in 1 C. Cool Whip & spread over
cooled crust. NOTE: If your crust pulls
apart – it might be because your pecans
are a little coarse. Just work slowly; you
may have to use your fingertips to spread
cream cheese layer as best you can. Whisk
together pudding mixes & milk; add lemon
juice & stir until thick – spread over cream
cheese layer. Spoon remaining Cool Whip
over pudding & sprinkle top with a dusting
of chopped pecans. Refrigerate 4 hours
before serving.

NOTE: Poster says this recipe is even better
the next day – she often prepares 2 just for
this reason!

(recipe: happyhooligans.ca)
—————————————–

Melt-in-your-mouth Chicken

4 boneless, skinless chicken breasts
1/2 C. Parmesan cheese
1 C. (plain) Greek yogurt
1 tsp. garlic powder
1 1/2 tsp. seasoning salt
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Combine Parmesan,
yogurt, garlic powder, salt/pepper
& spread over chicken. Bake 35
minutes until chicken is done.
Serves 4

(recipe: normalcooking.com)
———————————

Beef & Spinach Baked Rotini

1 1/2 lb. ground beef
1 (1 lb, 8 oz) jar Ragu Chunky
Tomato/Garlic/Onion sauce
1 (6 oz) bag fresh spinach
2 C. water
1 C. ricotta cheese (about 8 oz)
2 T. grated Parmesan cheese
1 (12 oz) pkg. rotini pasta, uncooked
3/4 C. mozzarella cheese (about 3 oz)

Preheat oven 400 degrees F.
Brown ground beef in large skillet
over medium-high heat; drain. Place
spinach in a skillet with 2 T. water &
cook (wilt) until soft. Combine sauce
& water in a large bowl; stir in cooked
beef, ricotta, spinach, Parmesan &
uncooked rotini. Spray a 9 X 13″ baking
dish with nonstick spray & pour mixture
into dish – spread evenly. Cover tightly
with foil & bake 55 minutes. Remove
foil & sprinkle top with mozzarella
cheese. Bake, uncovered, an additional
5 minutes until cheese melts. Let stand
5 minutes before serving.

(recipe: dearcrissy.com)
———————————

8-Can Taco Soup

1 (15 oz) can black beans,
drained/rinsed
1 (15 oz) can pinto beans,
drained/rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 (15 1/4 oz) can sweet corn,
drained (whole kernel)
1 (12.5 oz) can chicken breasts,
drained
1 (10 3/4 oz) can cream of
chicken soup
1 (10 oz. can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 1/4 oz) packet taco seasoning

Garnishes:
corn chips
grated Cheddar cheese

Place all ingredients in large pot;
heat until warm, stirring occasionally.
Serve with tortilla chips & grated
cheese on top of each bowl, if desired.
Serves 7

(recipe: food.com)
—————————-

Chive & Onion Hash Brown Potatoes

1 1/2 C. Half & Half
1 (8 oz) tub spreadable
chive & onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. black pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
In Dutch oven combine first 5
ingredients; cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″
baking dish with nonstick spray &
layer 1/3 of mixture & 2/3 C.
Swiss cheese in pan. Sprinkle
with 1 T. chives & repeat layers.
Top with remaining hash brown
mixture & cheese; dot with butter.
Cover with foil & bake 35 minutes.
Remove foil & bake 10-20 minutes
longer until edges begin to brown &
potatoes are heated through. Let
stand 10 minutes before serving.
Sprinkle top with remaining chives &
serve. Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
——————————–

Southwest Cornbread Casserole

Cornbread layer:
1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. buttermilk*
1/2 tsp. baking soda
1 C. flour
1 C. cornmeal
1/2 tsp. salt

Meat mixture:
1 lb. ground beef
2 cloves garlic, minced
1/2 onion, chopped
5-6 mini bell peppers, chopped
salt/pepper
3 T. taco seasoning
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes,
undrained
1 (15 oz) can black beans, drained/
rinsed
1 C. salsa
2 C. Mexican-blend shredded cheese
chopped cilantro – optional

Preheat oven 400 degrees F.
Place oven rack in center of oven
In medium bowl beat 1/2 C. melted
butter & 1/2 C. sugar; blend in 2
eggs & beat to combine. Pour 1
C. buttermilk into a 2 Cup glass
measuring cup. Add 1/2 tsp. baking
soda & stir to combine – add this to
butter/sugar mixture & stir to combine.
In separate bowl mix 1 C. flour, 1 C.
cornmeal & 1/2 tsp. salt – fold into
wet ingredients (do not over mix)
Spray 9 X 13″ baking dish with nonstick
spray & spread cornbread batter evenly
in pan. Bake 12-15 minutes until top
is set & slightly firm. (it should almost
be baked completely – make sure it’s
just about done before moving to next
step).  While cornbread is baking, heat
a large, deep skillet over medium-high
heat. Add ground beef, minced garlic,
onion & chopped bell peppers – sprinkle
with salt/pepper & 3 T. taco seasoning
mix – stir & cook until beef is cooked
through & no longer pink. Add enchilada
sauce, diced tomatoes, black beans &salsa
to skillet & stir to blend. Allow to simmer
& cook on Low heat 5 minutes. Carefully
pour mixture on top of corn bread. Sprinkle
top with shredded cheese & bake 5-8
minutes until cheese melts. Sprinkle top
with chopped cilantro, if using.
Serves 7-8

*If you don’t have buttermilk –
place 1 T. lemon juice or vinegar
in a 2 Cup measuring cup & fill up
rest of cup with milk (to reach
1 cup). Stir & let stand 5 minutes-
now you have buttermilk!

(recipe: jamiecooksitup.net)
——————————–

Lofthouse Soft Frosted Cookies

Cookies:
3 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. (1 stick) butter, softened
1 C. sugar
1 tsp. vanilla
3/4 C. sour cream
1 egg

Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
1 tsp. vanilla
3 T. milk

In bowl whisk flour, baking soda &
baking powder. In another bowl beat
butter & sugar until fluffy; add egg,
vanilla & sour cream – mix until
combined. Gradually add in flour
mixture & beat until just combined.
(dough will be soft & sticky). Wrap
dough in plastic wrap & refrigerate
1-2 hours until firm.

Preheat oven 350 degrees F.
Line cookie sheets with parchment
paper or mats. Scoop dough by
tablespoons (approx. 2 T. per cookie)
& roll into a ball – place on sheet.
Lightly press down on each ball to
flatten just a bit – repeat with remaining
dough. Bake 10-12 minutes.

Let cookies rest on sheets a few minutes
before removing to wire rack to completely
cool before frosting.
Beat frosting ingredients until fully
combined & fluffy; frost cooled cookies
Makes approx. 18 cookies

(recipe: ourtableforseven.com)
=====================

Not much going on around here, tonight
is my special needs group’s Gym Night –
we have an activity-filled 1 1/2 hours
along with a special snack. The group
loves it as it gives them a chance to
mingle/interact without just the usual
sit-down Bible study (both are good,
this is just a little more loosely
structured – Fun Night).

Hope you’re having a good week;

Hugs;

Pammie

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One CommentLeave a comment

  1. You do have to question those drug charges thses days.


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