Thursday ALREADY???

Have you ever had weeks where the days just FLY by? It’s been like that for me for a good 2-3 weeks now. The good thing about Thursdays is: it’s usually my “NOTHING to do” day! Doesn’t mean I don’t DO things, it’s just that it’s not usually a PLANNED things day. (got the floors cleaned/vacuumed, dusting done and am now baking a loaf of Banana Bread).

Our weather is continuing to be WEIRD – the temps are in the low – mid 20’s (which is COLD!) and we keep having intermitant snow, but it melts – YAY! Last night coming home from my special needs group the roads were slippery – we had light snow & a misty rain – just grateful I got home safe!


Andes Mint Chocolate Cake

1 box devil’s food cake mix &
ingredients to prepare cake

Peppermint Buttercream

1 C. unsalted butter, softened
4-5 C. powdered sugar
1 tsp. peppermint extract
4-6 drops green gel food coloring,

Chocolate Ganache

1 pint heavy cream
24 oz. semisweet chocolate chips
1 C. Andes mints (unwrapped)
plus more for garnish

Prepare & bake cake accordg. to
pkg. directions in two 9″ cake
pans – let cool completely.

In large heavy saucepan pour
heavy cream & heat on medium
heat. Bring to a simmer (once you
see tiny bubbles form around edges,
remove from heat). Add chocolate
chips, whisking until combined. Let
mixture chill until it reaches a
spreadable consistency, at least
30 minutes before frosting cake.

Cream together all Buttercream
ingredients in large bowl until light
& fluffy, adding more powdered
sugar if frosting is too loose. Add
food drops & stir until evenly combined.
Add more until you reach your desired

Top one round cake with Buttercream
then place second layer on top of it.
Frost top & sides with Ganache. Garnish
bottom of cake with Andes mints &
top with chopped mints. Serves 12


Crockpot Citrus & Herb Turkey Breast

1 (6-7 lb) bone-in turkey breast, skin
2 oranges, quartered
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 T. olive oil
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
salt/pepper, to taste
1 C. chicken broth or stock

Rinse turkey breast & pat dry. Place
orange quarters & sprigs of thyme &
rosemary in bottom of crockpot. Drizzle
olive oil over turkey & sprinkle with
chopped thyme/rosemary, salt/pepper,
to taste – rub into skin. Place turkey
breast in crockpot & pour chicken broth
around turkey. Cover & cook on Low
5-7 hours or until turkey reaches 165
degrees F. on a meat thermometer.
Remove turkey from crockpot & tent
with foil 20 minutes.
To Brown Skin:
place turkey under broiler 3-5 minutes
or until golden brown, then tent with
Slice & serve – serves 4


Baked Tomato Mozzarella Casserole

2 (14.5 oz, ea) cans whole peeled
tomatoes, drained/sliced
4 C. soft bread cubes
3 C. shredded mozzarella cheese
4 strips bacon, cooked/crumbled
1/2 C. butter
1/2 C. chopped celery
1/2 C. chopped onion
2 eggs, beaten
1/2 tsp. garlic salt
1 T. dried oregano
1 T. dried basil

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Place a
single layer of tomatoes in bottom.
In large bowl combine bread cubes,
2 C. cheese, bacon, butter, celery,
onion, eggs, garlic salt, oregano &
basil – mix well & spoon over tomatoes.
Top with remaining tomatoes; sprinkle
top with remaining cheese & bake
30 minutes until heated through.
Serves 8


Skillet Mac & Cheese

4 C. water
1 (12 oz) can evaporated milk
1/2 tsp. salt
1 lb. elbow or shell macaroni
1 tsp. cornstarch
4 oz. fontina cheese, grated
4 oz. asiago cheese, grated
2 oz. Parmesan cheese, grated

fresh parsley (optional)

In large (12 inch) skillet, combine
water, 1 1/4 C. evap. milk & salt –
bring to boil over medium-high
heat. Add macaroni & cook until
al dente, stirring frequently,
8-10 minutes. In small bowl whisk
remaining 1/4 C. evap. milk with
cornstarch – stir into pasta & simmer
1-2 minutes to thicken. Remove skillet
from heat & stir in cheeses in small
batches. If needed, add hot water, a
little bit at a time, to reach desired
consistency. Garnish with chopped
parsley, if desired. Serves 6


Crockpot Chicken & Barley Soup

1 yellow onion, diced
1 clove garlic, minced
1 T. tomato paste
1 T. olive oil
1 tsp. dried basil
1 C. celery, finely diced
1 carrot, finely diced
1/2 C. pearl barley (not quick-cooking
1 1/2 lb. chicken breast or thighs
3 1/2 C. chicken broth
1 (14 oz) can diced or crushed tomatoes
3/4 tsp. salt
1 bay leaf
1/4 tsp. black pepper

shredded Parmesan cheese-garnish

In microwave-safe bowl combine onion,
garlic, tomato paste, olive oil, basil,
celery & carrots – microwave about 4-5
minutes, stirring every minute – transfer
to crockpot. Add barley, chicken, chic. broth,
tomatoes, salt, bay leaf & pepper to crockpot –
stir. Cover & cook on Low 4-6 hours, until
barley is cooked through. Remove chicken &
shred or cut into bite-sized pieces – add back
to pot & stir. Serve topped with shredded
Parmesan cheese. Serves 6


Peach Pretzel Jell-O Salad

2 C. pretzels, crushed
3/4 C. (1 1/2 sticks) unsalted
butter, melted
2 T. sugar
1 T. cinnamon
1/4 tsp. nutmeg

2 cans peaches, drained/
peaches patted dry
2 C. boiling water
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) pkg. cream cheese,
room temp.
1 (6 oz) pkg. peach Jell-O
1/2 C. sugar

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
In medium bowl combine
pretzels, sugar, cinnamon &
nutmeg; stir in melted butter &
mix thoroughly. Transfer mixture to
prepared dish & gently press in an
even layer. Bake 8-10 minutes then
cool. In large bowl cream together
cream cheese & sugar; gently fold
in Cool Whip. Spread mixture over
cooled crust then refrigerate 1 hour
until set.
In a large bowl combine dry Jell-O
with boiling water & stir until
completely dissolved. Let cool to
room temperature. Top cream
cheese layer of cake with peach
slices then gently pour cooled Jell-O
over cream cheese layer. Refrigerate
until set, 2-3 hours. Serve chilled.
Serves 8-10


Dutch Apple Bread

1/2 C. butter (1 stick)
1 C. granulated sugar
2 eggs
1 tsp. vanilla
2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 C. diced, peeled green apple
1/2 C. chopped nuts

5 T. cold butter
1/3 C. flour
2 T. granulated sugar
2 T. brown sugar
2 tsp. cinnamon

Vanilla Glaze:
1 T. melted butter
1/2 C. powdered sugar
1 T. milk
1/4 tsp. vanilla

(whisk all glaze ingredients
together until smooth – set aside)

Preheat oven 350 degrees F.
Line a loaf pan* with parchment
paper or spray with nonstick
spray. Cream butter & sugar in
a bowl; add eggs, milk & vanilla –
stir to incorporate. Mix in flour,
salt & baking powder; fold in nuts
& apples. Transfer mixture to
prepared pan.

Combine all ingredients & mix
with a fork or pastry blender until
crumbly; sprinkle over batter in pan.

Bake 55-60 minutes until a toothpick
inserted into center of bread comes out
clean. Let cool; remove from pan &
drizzle top with vanilla glaze. Slice &

*You can use a 8″ or 10″ pan



Hoping you are having a GREAT day –
remember to take a little time out to
do something nice for yourself (OR







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One CommentLeave a comment

  1. I did I made David meatballs from beef only to go with his spaghetti tonight he shouldn’t have pork.

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