and a Happy Wet Monday to you, too!

It’s about 31 degrees out and lightly SNOWING! It’s melting on the ground but not much fun to walk in (had to go grocery shopping, so I know).


Frozen Bread Dough Cinnamon Rolls

1 (1 lb) loaf frozen bread dough (completely
thawed & risen – 2-3 hours)
1/4 C. brown sugar
2 T. butter, melted

4 T. butter, melted
1 tsp. vanilla
2 C. powdered sugar
3-4 T. milk

Once dough is completely thawed, roll out
dough to approx. 12″ X 12″ square. Spread
melted butter on top then sprinkle top
with brown sugar. Roll dough carefully into
a log shape – pinch the ends to seal then
cut into 12 equal slices. Grease a 9 X 13″
baking dish & place dough slices in pan.
Cover & let rolls rise in a warm place until
they double in size, about 1 to 1 1/2 hours.

Preheat oven 350 degrees F.
After rolls have risen, bake, uncovered
20-25 minutes.

Whisk icing ingredients together until smooth &
spread on warm rolls. Makes 12 rolls


Crockpot Corned Beef & Cabbage

1 medium yellow onion, cut into
large wedges
3 large carrots, cut into thirds
2 stalks celery, cut into thirds
1/2 lb. baby potatoes, halved
1 (2-3 lb) corned beef brisket
kosher salt/ground black pepper
1 packet pickling spice (usually
comes with the brisket)
3 sprigs thyme
2 bay leaves
1/2 green cabbage, cut into
large wedges

Add onion, carrots, celery & potatoes
to crockpot – place brisket on top &
season generously with salt/pepper &
pickling spices. Scatter thyme & bay
leaves over meat. Fill bowl of crockpot
with water until almost completely
covering the meat. Cover & cook on
High 4 to 4 1/2 hours until meat is
tender. Add cabbage & cook on High
45 minutes to 1 hour more until
cabbage is tender & cooked through.
Remove meat & veggies; slice & serve.
Serves 6


Cheesy Chicken/Broccoli/Rice

2 C. diced, cooked chicken (rotisserie
works well)
2 C. broccoli florets, cut into bite-
sized pieces
1 can cream of chicken soup
2 C. cooked rice
1 1/2 C. shredded cheese (your choice)
1/2 C. mayonnaise
12/ to 3/4 C. crushed corn flakes
2 T. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Combine all recipe
ingredients (except corn flakes &
butter) in large bowl & pour
into prepared dish-spread evenly.
Sprinkle crushed corn flakes on
top & drizzle melted butter over
top. Bake 30-35 minutes until
casserole is heated through.
Serves 6-8


Hamburger/Potato Casserole

1 1/2 lb. ground beef
3 lb. Yukon Gold potatoes,
1 medium yellow onion,
2 medium cloves garlic,
2 medium carrots, peeled/
8 oz frozen peas
1 1/2 C. shredded Cheddar
cheese, divided (1/2 C.
for potatoes, 1 C. for top)
1/2 C. beef broth
1/2 C. milk
4 T. butter, divided (2 T.
for beef, 2 T. for potatoes)
2 T. flour
2 T. Italian seasoning
1 tsp. salt, divided (1/2 tsp
for potatoes, 1/2 tsp. for beef)
1/2 tsp. pepper

Preheat oven 350 degrees F.
In large pot boil potatoes in water
until fork-tender; drain. Add milk,
2 T. butter & 1/2 tsp. salt – mash
until smooth. Add cheese & stir
to combine. Spray 9 X 13″ baking
dish with nonstick cooking spray.
Place half of potatoes in bottom
of pan. Saute ground beef seasoned
with salt/pepper until cooked;
drain & transfer to paper towel-
lined plate. In same skillet saute
carrots & onions over medium
heat until softened. Add ground
beef & stir to combine. Add butter,
peas, garlic, Ital. seasoning, pepper
& 1/2 tsp. salt – cook until garlic
is light brown, about 3 minutes.
Dust with flour & stir to incorporate;
pour in beef broth & stir until
thickened. Spoon beef mixture on top
of potatoes & cover with rest of
potatoes. Top with rest of cheese &
bake until bubbling & browned,
about 30 minutes. Serves 6-8


Roasted Potatoes & Asparagus
with Parmesan

1 1/2 lb. baby red skin potatoes,
halved or quartered
1 T. olive oil
salt/pepper, to taste
1 lb. asparagus, trimmed & cut
into 2″ segments
1/2 C. finely grated Parmesan cheese

Preheat oven 400 degrees F.
Place potatoes on large rimmed
baking sheet – drizzle with olive oil &
season with salt/pepper – toss to
combine. Roast 20 minutes.

Remove from oven, add asparagus to
potatoes; toss to combine & season
gently with salt/pepper. Return to oven;
roast until asparagus is tender & potatoes
are lightly browned 10 minutes longer.

When ready to serve: Heat on baking
sheet at 350 degrees F. until hot, about
20 minutes. Toss with Parmesan cheese
just before serving. Refrigerate any
leftovers. Serves 8

NOTE: Can be made up to 2 days ahead:
do not toss with Parmesan- see “When
ready to serve” directions


Crockpot Polish Sausage & Cabbage

2 C. potatoes, peeled/cubed
4 C. cabbage shredded fine
1 carrot, shredded fine
1 large onion, chopped
2 tsp. caraway seeds, crushed
1 1/4 lb. Polish sausage, cooked,
halved lengthwise & cut into
1/2″ slices
4 C. chicken broth (or water)
salt/pepper, to taste

Place all ingredients in crockpot;
cover & cook on Low 10-12 hours
or High 5-6 hours.


Blueberry & Cream Crumble Bars

1 box yellow cake mix
1/3 C. butter, room temp.
2 eggs, divided
3 C. fresh blueberries
8 oz. cream cheese, softened
1/3 C. sugar
1 tsp. vanilla

(Optional: 1 1/12 T. lemon juice)

Preheat heat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray or line with foil. In large
bowl combine butter, 1 egg & cake mix.
Mixture will be very stiff – it’s easier
to mix with your hands at this point.
Reserve 1 C. mixture for topping.
Press remaining mixture into bottom of
pan & bake 10 minutes.
While crust is baking, in another bowl
using elec. mixer, beat cream cheese, sugar,
vanilla, (lemon juice) & remaining egg
until smooth. Spread cream cheese
mixture on top of partially baked crust.
Evenly arrange blueberries over cream
cheese mixture & sprinkle top with
reserved crumbs. Bake 25-30 minutes
until center is set & crumbles are golden
brown. Cool completely on wire rack then
chill 30 minutes before cutting & serving.
Serves 24



Kind of a quiet day, finished the grocery shopping
and am perusing a few more recipes. Plan on
spending a little time knitting on the various
projects as I’ve kind of ‘ignored’ them for a
few days.

Stay warm, enjoy your day!




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One CommentLeave a comment

  1. I’m happy the snow isn’t sticking!

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