Into the deep freeze we go!

We’ve started off this new year with a (FROZEN) bang! This week’s temperatures have been hovering around ZERO – I’ve stayed home for the past 2 days but need to venture out later on. A startling surprise greeted me upon waking – our water pipes were frozen! I’m VERY blessed to have a handy/creative husband who knew just what to do: grab the hair dryer & apply gentle heat to said pipes. After working at it a good 12-15 minutes we finally have water – YAY! Reading our weather update, it’s about 5 BELOW ZERO right now at  9 a.m. Factoring in the Wind Chill, it feels like about -24!!! Remembering my childhood, guess it’s a good thing we didn’t know about Wind Chill – we just thought “It’s cold – BOY, is it COLD!” So glad I really don’t have to go out until later (and, believe me, I’d stay home another day BUT – I have a baby shower to go to at 11 a.m. tomorrow and need a fancy bag to put gift in) – the dollar store is really close so it will be a very quick trip. SO glad for dollar stores that sell nice gift bags for a reasonable price (being the Scots person I am, I hate spending $5-7 dollars for a paper bag when you can get a nice one for $1-2 at the dollar store!).

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

Apple Walnut Spice Cake

4 Granny Smith apples, chopped
2 C. sugar
1/2 C. vegetable oil
2 eggs, lightly beaten
1 tsp. vnailla
2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1/2 C. milk
1 C. walnuts, roughly chopped
1 (8 oz) pkg. cream cheese
frosting, room temp.
1/4 C. butter, softened
2 tsp. vanilla
1 C. (golden) brown sugar

Preheat oven 350 degrees F.
Grease & flour a 9 X 13″ baking
dish. Combine apples & sugar
in large bowl; add in oil, eggs
& vanilla -stir to combine. In
separate bowl combine flour,
baking powder, baking soda,
cinnamon, nutmeg & salt; add
this mixture to apple mixture.
Add milk & stir to combine – mix
in walnuts. Spread batter into
prepared dish. Bake 30 minutes
until a toothpick inserted into
center comes out clean.
-While waiting for cake to cool-
Prepare Frosting:
Beat cream cheese until smooth,
adding in a little butter while
continuing to beat. Mix in vanilla
& brown sugar – continue to beat
until sugar has dissolved & frosting
is light & fluffy. When cake has
completely cooled, frost with
frosting.

Optional: Sprinkle additional
chopped walnuts on top for garnish
Refrigerate once frosted.
Serves 12

(recipe: 12tomatoes.com)
——————————–

Crockpot Creamy Chicken

6 chicken breast halves (about 2-3 lb)
1/4 C. butter
1 (.7 oz) pkg. dry Italian salad dressing mix
1 (13.75 oz) can cream of chicken soup
1 (8 oz) pkg. cream cheese

Cooked rice or noodles to serve 8

Place chicken, butter, dry Ital. dressing mix
& soup in crockpot. Cover Y cook on Low
2-6 hours*. Remove lid & stir; break up
chicken using a fork or knife (or leave in
large pieces if you like). Cut cream cheese
into cubes & stir into crockpot. Let cream
cheese melt about 10 minutes then stir
again until it’s creamy. Serve over cooked
rice or cooked noodles. Serves 8

*NOTE: If you have a large crockpot with
hardly any chicken in it, it will cook in
2 hours – if you have a crockpot filled to
the brim, it will take 6 hours.

(recipe: 365daysofcrockpot.com)
————————————–

Crockpot Mexican Casserole

1 lb. ground beef
1/2 onion, chopped
3 cloves garlic, minced
salt/pepper
1 tsp. taco seasoning mix
1 C. uncooked quinoa
2 (10 oz, ea) cans red enchilada
sauce (mild or medium)
1 (15 oz) can black beans, drained/
rinsed
2 (15 oz, ea) cans fire-roasted diced
tomatoes (undrained)
1 C. whole kernel corn, frozen or canned
1 red bell pepper, diced
1 green bell pepper, diced
2 T. chili powder
1 T. ground cumin
1 tsp. garlic powder
2 C. Cheddar-Jack cheese, shredded

Optional Toppings:
chopped cilantro
chopped tomatoes
chopped green onions
chopped avocado

Heat a skillet over medium-high heat;
add ground beef, onion & garlic – season
generously with salt/pepper & taco
seasoning. Cook until beef is browned &
onions are translucent. Spray 3-4 qt
crockpot insides with nonstick cooking
spray. Add cooked mixture & all other
ingredients (except cheese & toppings).
Stir, cover & cook on Low 5-6 hours (OR)
on High 3-4 hours. When quinoa is soft
& liquid has been absorbed, stir & top
with cheese. Cover & cook 10-15 minutes
more until cheese melts. Top with optional
toppings & serve.
Makes 8 generous servings

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

Country Cabbage Soup

2 lb. ground beef
2 (28 oz, ea) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 ribs celery, chopped
salt/pepper, to taste

In large saucepan, cook beef over
medium heat until no longer pink;
drain. Add tomatoes, cabbage,
onions & celery – bring to boil.
Reduce heat; simmer, uncovered,
25 minutes until veggies are tender.
Stir in salt/pepper. Serves 12-14
(makes 3 1/4 qts)

(recipe: tasteofhome.com)
————————–

Olive Garden Minestrone
(copycat)

1 small onion, minced
4 cloves garlic, minced
1/2 C. sliced carrots
1 medium zucchini, sliced, then
cut slices in half
1 meidum yellow squash, sliced,
then cut slices in half
2 T. minced fresh parsley
1/4 C. celery, sliced
3 T. olive oil
2 (15 oz, ca) cans cannellini beans,
drained/rinsed
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
1 (14.5 oz) can fire-roasted diced
tomatoes, drained
4 C. vegetable stock
2 C. water
1 1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
1 tsp. salt
1/2 tsp. black pepper
3/4 C. small pasta shells (or ditilini)
4 C. fresh baby spinach
1/4 C. Parmesan or Romano cheese,
grated

In large (8-10 qt) stock pot heat oil
over medium heat; add onion, garlic,
carrots, zucchini, yellow squash,
parsley & celery. Cook over medium
heat 5 minutes until onion becomes
translucent. Add veg. stock, water,
cannellini beans, kidney beans, diced
tomatoes, herbs & salt/pepper. Bring
to boil, reduce heat to Low; cover &
simmer 30 minutes. Add pasta & baby
spinach -stir. Cover & simmer 20-30
minutes more. Stir in grated cheese &
serve immediately. Serves 8

(recipe: bakeatmidnite.com)
—————————-

Crockpot Cream Soda
Poke Cake

1 box white cake – batter
prepared but not baked
1 (12 oz) can cream soda (or
Big Red)
1 small box strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

LIghtly spray insides of crockpot.
Pour prepared cake batter into
crockpot. Place 3-4 paper towels under
lid of crockpot; cover & cook on High
1-2 hours. Test to see if cake is done
using ‘toothpick method’ (insert a
toothpick into center of cake – if it
comes out dry/with no liquid batter,
it’s done). Remove crock from crockpot
& let cool. When cake is cooled, poke
holes all over top of cake using a
toothpick. Mix cream soda with dry
Jell-O & evenly pour mixture over cake.
In a different bowl, mix Cool Whip &
dry pudding mix – spread evenly over
cake. Serves 8

NOTE: You can serve this right after
making it, but it is also tasty chilled.

(recipe: recipesthatcrock.com)
=================

Hope you are able to stay HEALTHY, WARM
and able to enjoy some of the blessings of
these winter months. I’m not a fan of cold,
but have to admit the beautiful BLUE skies,
frost on the trees/bushes, etc. and the
crispness of the air refreshes me.

Hugs;

Pammie

Advertisements

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2018/01/05/into-the-deep-freeze-we-go/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. Right my friend –look on the bright side–sun shining. can’t feel the wind,


Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

w

Connecting to %s

%d bloggers like this: