and then there was S-N-O-W! (sigh)

After reading the weather forecast for the rest of the week, I KNEW it was going to get colder (and they even mentioned a little snow flurries) but I really didn’t believe them. Woke up this morning to 21 degrees F. and a light dusting of snow on the ground…NO!!! SAY IT ISN’T SO!!! Oh well, life moves on, right? As the day progressed we were blessed with SUNSHINE and the dusting finally melted.  It’s now almost 2:30 p.m. and it’s gotten a ‘tiny’ bit warmer: 25 degrees F. (with a wind chill making it feel like 16 degrees F. – BRrrrrrr!) I’m VERY glad I don’t have anywhere to go today! Made Chicken Parmesan for dinner last night and there’s enough for 1-2 more dinners, so I don’t even have to cook – YAY!

With the ‘don’t have to go out’ theme running through my head I decided it’s about time to tackle something I’ve been avoiding: Switching the summer clothes for the winter ones – oh, joy… Not a big job, just one I try to avoid as much as possible until I HAVE to. It’s funny – you don’t realize just how many clothes you own until faced with finding a place to store them – right? Along with that job comes the ‘fun’ of deciding just how often you’ve worn the items and whether it’s finally time to let them go (to charity). Sometimes it does the job for you – ie: “Wow, never really liked this skirt anyway AND it’s a bit tight when I DO wear it” and out it goes! Simple! Can’t say that a lot of items ‘went’ that way, but a few. I’m pretty set in my ways; in the winter I’m usually wearing sweat shirts or sweaters & jeans (except on Sundays when it’s dress clothes), so paring down the ‘pile’ wasn’t too bad. At least it’s only twice a year for that job, right?

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

 Sour Cream Apple Crumble Bars

2 C. quick-cooking oats
1 C unsalted butter (2 sticks),
room temp.
1 C. flour
1 C. walnuts, roughly chopped
3/4 C. brown sugar
1/4 C. sugar
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice

Filling:
2 C. apples, peeled/shredded
1 C. sour cream
3/4 C. sugar
1 large egg
1 T. honey
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking pan with
parchment paper. Cream butter &
sugars in large bowl (or use mixer)
until fluffy & lightened in color. Add
oats, flour & walnuts; mix in baking
soda, cinnamon, salt, nutmeg & allspice
until combined. Pour 1/2 crust
mixture into prepared pan & using your
hands or a flat-bottomed surface, press
crust into an even layer. Bake 10
minutes until lightly browned.
– While crust is baking –
Whisk sour cream, sugar, egg, honey &
vanilla in large bowl; mix in shredded
apples. Pour mixture over baked bottom
crust & spread in even layer then top
with remaining crumble mixture, pressing
gently, so it adheres to filling layer. Place
in oven & bake 35 minutes until topping
is golden brown. Cover with foil if
topping is browning too quickly. Remove
from oven & cool completely before
serving. Serves 12-16

(recipe: 12tomatoes.com)
————————————–

Crockpot Chicken Ratatouille

1 medium zucchini, sliced
1 medium yellow summer squash,
sliced
1 large red bell pepper, sliced
1 small eggplant, cut into chunks
4-5 large tomatoes, diced (OR)
1 (15 oz) can petit diced tomatoes,
drained
1/2 tsp. basil or 1/4 C. chopped
1 tsp. oregano
1/4 tsp. thyme (OR) 3-4 sprigs fresh
2 large cloves garlic, crushed
2 medium boneless skinless chicken
breasts, cut into 1 inch chunks

Place all ingredients into crokpot.
Cover & cook on High 3-5 hours, Low
4-6 hours. Serves 4-6

(recipe: bakeatmidnite.com)

————————


Taco Cornbread Casserole

2 lb. ground beef
2 envelopes dry taco seasoning mix
2 (14.5 oz, ea) cans diced tomatoes,
drained
1 C. water
1 C. cooked rice
1 (4 oz) can chopped green chilies
2 (8.5 oz, ea) pkgs corn bread/muffin
mix (like Jiffy)
1 (8 3/4 oz) can whole kernel corn,
drained
1 C. (8 oz) sour cream
2 C. corn chips
2 C. shredded Mexican blend or
Cheddar cheese, divided
1 (2 1/4 oz) can sliced ripe olives,
drained
shredded lettuce
chopped tomatoes

Preheat oven 400 degrees F.
In Dutch oven cook beef over
medium heat 8-10 minutes until
no longer pink, breaking into
crumbles & drain fat. Stir in dry
taco seasoning; add tomatoes,
water, cooked rice & green chilies.
Heat through, stirring occasionally.
Prepare corn bread mix accordg to
pkg. directions – stir corn into batter.
Spray 9 X 13″ baking dish with nonstick
cooking spray & pour half of batter in
bottom. Layer batter with half of
meat mixture, all of sour cream, half
of corn chips & 1 C. cheese. Top with
remaining batter, remaining meat
mixture, olives & remaining corn
chips. Bake, uncovered, 55-60  minutes
until cornbread is cooked through.
Sprinkle top with remaining cheese &
bake 3-5 minutes longer until cheese
is melted. Serve topped with lettuce
& chopped tomatoes. Serves 8

(recipe: tasteofhome.com)
————————————


Bacon/Cheddar Potato Cakes

3 slices bacon
4 C. cold/leftover mashed
potatoes
2 eggs
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. shredded Cheddar cheese

In large, deep skillet over
medium-high heat cook bacon,
turning occasionally until browned
evenly & crisp – about 10 minutes.
Remove from skillet & crumble.
In a bowl mix mashed potatoes, eggs,
onion powder, salt/pepper – stir in
crumbled bacon & cheese. Form
mixture into 8 patties – heat bacon
drippings over medium heat & pan-
fry patties in drippings until crisp
on each side, about 4 minutes per
side. Makes 8 patties

(recipe: americantimesfood.com)
———————————–

Bean with Bacon Soup

3/4 lb. bacon, chopped into
chunks
1 small onion, chopped
4 large carrots, chopped small
4 (15 oz) cans Great Northern beans
4 C. water
2 bay leaves
1/4 tsp. pepper
1 T. beef bullion (or 3 cubes)
3 T. tomato paste
1 tsp. liquid smoke
2 tsp. Worcestershire sauce
2 T. apple cider vinegar
1 tsp. salt
1/8 tsp. basil, dried
1/4 tsp. thyme, dried
2 T. sugar
pinch red pepper flakes

Place bacon chunks in large soup
pot; cook over medium-high heat
until edges start to crisp. (middle
of bacon pieces should still be a
little pink). Add onions & carrots to
pot; cook 5 minutes until veggies
are crisp-tender. Drain juices of
ONE can beans; add drained can &
rest of beans to pot. Add all other
ingredients to pot & bring to boil.
Reduce heat to simmer & cook
30 minutes. Remove bay
leaves before serving.
Serves 8

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

Spanish-style Cabbage

1 lb. hamburger
1/2 head cabbage, chopped
2 T. butter
1 can Ro*Tel (tomatoes/chiles)
1/2 (ro*tel) can water
1 packet dry taco seasoning
1/2

Brown hamburger in skillet;
drain/remove from skillet.
Saute chopped cabbage
in 2 T. butter until tender;
add beef, Ro*tel, 1/2 can
water & dry taco
seasoning to cabbage.
Stir & simmer until liquid
is absorbed.

(recipe: americantimesfood.com)
———————————

Ham & Cheese Breakfast Lasagna
(overnight recipe)

1 lb. bacon, cooked/crumbled
9 cooked lasagna noodles
6 large eggs, beaten
4 C. cooked, cubed ham
1 1/2 C. Cheddar cheese, grated/
divided
1/2 C. Swiss cheese, grated
1/3 C. Parmesan cheese, grated
1/2 C. yellow onion, finely chopped
1/4 C. flour
2 T. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper

When ready to bake:
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium-high
heat – saute onion (or cook in bacon
grease) 8-10 minutes. Pour milk
into skillet, season with garlic powder,
salt/pepper & bring to boil. Reduce
heat to medium; whisk flour into milk.
Cook 5-7 minutes until thickened then
whisk in ! C. Cheddar cheese, stirring
until cheese is melted & sauce is smooth.
Spread 1/2 cheese sauce across bottom
of prepared pan & top with 3 lasagna
noodles. Sprinkle on 1/3 bacon, ham &
onions – top with 1/3 remaining Cheddar
cheese & 1/3 Swiss cheese.
Repeat with another 2 layers.
Pour beaten eggs evenly over mixture
then top with Parmesan cheese. Refrigerate
overnight or bake immediately.
Bake 35-40 minutes until eggs are just set
& cheese is golden brown. Serve hot.
Serves 6-8

(recipe: CrockPotMoms)
—————————————–

Cinnamon Bun Cake

3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
4 T. butter, melted
2 sticks (1 C.) butter, softened
1 C. brown sugar
2 T. flour
1 T. cinnamon
2/3 C. chopped nuts (optional)

Glaze:
2 C. powdered sugar
5 T. milk
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl using elec. mixer
mix flour, sugar, salt, baking
powder, milk, eggs & vanilla.
Once combined well, slowly stir
in 4 T. melted butter. Pour batter
into prepared pan. In large bowl
mix 2 sticks softened butter, brown
sugar, flour, cinnamon & nuts until
well combined. Drop evenly over
cake batter by the tablespoon &
use a knife to swirl mixture through
cake. Bake 25-30 minutes until a
toothpick inserted into center comes
out nearly clean.
Glaze:
Mix powdered sugar, milk & vanilla
in large bowl; whisk until smooth &
drizzle over warm cake. Serve warm
or at room temperature

(recipe: cookyourfood1.blogspot.com)

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

Hope you are having a nice day;

Hugs;

Pammie

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One CommentLeave a comment

  1. Know what you mean about changing the clothes. On top of that I have to pack away to too big stuff to give to Cindy then take it to storage!


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