Happy Monday!

Well, our weather keeps amusing us (for want of a better word); today it’s almost 40 degrees and snowing! Yep – April and snow (good thing is: it’s not sticking). Managed to get my running around done: mail, bank, drug store & groceries (all just in case we DO end up with worse weather.) They canceled morning church yesterday but we did have evening church and a baby shower afterwards (made mint green baby blanket & hat, plus other ‘extras’ in the bag). The good thing was the roads were clear, all the ice was gone. Before I had to leave for choir practice (4:45) my dear husband went outside with two buckets of warm salted water & poured them over the windows on my car (they were coated in ice); that really helped!

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

Chocolate Marble Loaf Cake
(low fat)

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 C. unsweetened cocoa powder
1 1/3 C. sugar
1/4 C. water
1 egg
1 egg white
6 T. butter, softened
1 C. plain Greek yogurt
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 8 or 9″ loaf pan with
nonstick cooking spray. In a
bowl whisk flour, baking powder,
baking soda & salt. In another
smaller bowl, whisk 1/3 C. sugar,
cocoa powder & water – whisk until
smooth. In another bowl, beat
remaining 1 C. sugar & butter. Add
in egg, then egg white. Then add
vanilla & yogurt – mix until combined.
Gradually add in flour mixture – mix
until combined. Take 1 Cup batter &
add to cocoa mixture – combine well.
Layer batter in loaf pan, starting with
vanilla mixture, then chocolate. Swirl
with a butter knife for a marble effect.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Let cake set 10-15 minutes before
removing from pan. Makes 1 loaf.

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

Fully Loaded Chicken/Potato Bake

3 C. chicken, cooked/cut into cubes
1 (28 oz) pkg. frozen diced potatoes
(hash browns) with onions & peppers,
thawed
1 (10 3/4 oz) can cream of chicken soup
1 C. sour cream
1 C. shredded Cheddar cheese
1 C. shredded Mozzarella cheese
1/2 C. milk
1/2 tsp. garlic powder
hot sauce, to taste
salt/pepper, to taste

Optional Toppings:
bacon – cooked/crumbled
chopped chives or green onions

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Add chicken &
potatoes to a large bowl. Mix in soup,
sour cream, 1/2 C. Cheddar & Mozz.
cheeses, milk, garlic powder, salt/
pepper & hot sauce – stir well.
Spread mixture into prepared dish
& top with remaining cheeses. Cover
with foil & bake 40 minutes until
potatoes are tender & mixture is
hot & bubbling. Uncover dish &
bake another 5 minutes. Sprinkle
top with bacon/chives/green onions.
Let cool before serving.

(recipe: recipelion.com)
———————————

Scalloped Potatoes & Ham
(crockpot)

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. cooked/diced ham
1 C. (4 oz) shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 3/4 oz) can cream of mushroom
soup (undiluted)
3/4 C. water
1 T. chopped fresh chives (optional)

Spray insides of crockpot with nonstick
cooking spray. Layer half of sliced
potatoes, onion, ham & cheese on
bottom – sprinkle with salt/pepper &
repeat layers. In small bowl stir soup &
water – spoon over top of mixture.
Cover & cook on Low 7-8 hours.
Sprinkle top with chives before serving,
if desired. Serves 6

(recipe: mrfood.com)
—————————-

Poor Man’s Hamburger Steaks

2 lb. ground beef
1 1/2 C. saltine crackers, crushed
(1 sleeve, approximately)
1 C. milk
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
flour – for dredging
kosher salt/ black pepper, to taste

Gravy:
2 (10.75 oz, ea) cans cream of
mushroom soup
1 1/2 C. milk
1 1/2 T. fresh parsley, finely chopped

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl whisk soup, milk & parsley.
In another bowl combine ground
beef, crushed saltines, milk, Ital.
seasoning, garlic & onion powders
& cayenne – season liberally with
salt/pepper. Use your hands or 2
forks to combine ingredients until
just mixed then gently form into
patties. Place 1 C. flour (or more,
as needed) in a shallow dish (or
pie plate) & dredge all patties in
flour on both sides. Heat a large
skillet over medium-high heat &
when very hot, sear patties on
both sides until golden brown.
You may need to work in batches;
the insides will still be under-
cooked.
Transfer patties to greased baking
dish & evenly top with gravy. Cover
with foil & bake 30-40 minutes until
cooked through.

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

Spicy Enchilada/Chicken Dip

8 oz. pkg. cream cheese, softened
1 C. sour cream
1 (10 oz) can red enchilada sauce
1 (4.5 oz) can diced green chilies
1 tsp each: chili powder/cumin
1/2 tsp. garlic powder
4 C. cooked, shredded chicken
8 oz (2 C.) shredded Mexican blend
cheese, divided

Garnish: thinly sliced green onions

Tortilla chips, for dipping
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
cooking spray. In large bowl beat cream
cheese & sour cream until smooth. Stir
in ingredients from enchilada sauce to
garlic powder. Fold in chicken & 1 C.
cheese. Spread mixture into prepared
dish & top with remaining cheese.
Bake 25-30 minutes until center is hot
& edges bubble. Garnish with green
onions, if desired & serve with chips.
Serve immediately/refrigerate any
leftovers. Serves 10

NOTE:  Dip can be assembled up to
24 hours in advance & refrigerated
until ready to bake.

(recipe: Kroger flyer)
——————————-

5-Minute Dark Chocolate Raspberry
Fudge

20 oz. dark chocolate chips (60% Cacoa)
1 (14 oz.) can sweetened condensed milk
1/4 C. seedless raspberry jam
1 tsp. vanilla
1/4 tsp. salt
12 oz. white chocolate chips, divided
1 1/2 T. coconut oil or shortening
1/2 tsp. raspberry extract (or liqueur)
pink food coloring

Spray 8 or 9″ square pan with nonstick
cooking spray & line with parchment
paper. In large microwaveable bowl
combine dark chocolate chips & sweet’d
cond. milk – heat on High at 30 second
intervals, stirring in between until smooth.
Stir in rasp. jam, vanilla & salt until
combined. Remove 1/2 C. white choc. chips
from pkg. & set aside. Add remaining white
choc. chips to mixture & stir. Add
remaining white choc. chips & stir;
– dark choc. mixture will still be warm at
this point so chips will melt partially &
create a marbling effect – depending on how
hot it is. Spoon fudge into prepared pan &
refrigerate until firm.

Pink Raspberry Drizzle (optional)
Combine reserved 1/3 C. white choc. chips
& either coconut oil or shortening in small
microwaveable bowl. Heat on High in 30
second intervals, stirring in between, until
smooth. Stir in extract (or liqueur) & food
coloring until desired color is achieved.
Drizzle over top of fudge & chill 15 minutes
until set. Remove fudge from pan & cut into
small squares. Store in airtight container
in fridge. Makes 81 pieces

(recipe: momontimeout.com)
====================

This evening is older grandson’s first baseball
game. This may sound a little dumb but I asked
my husband if they were playing INDOORS. Yes,
weird, but we just went through their soccer
games under a dome. Husband very nicely
told me we’re NOT GOING; it’s going to be
under 30 degrees F. and rain/snow showers…
YES, THEY’RE PLAYING OUTSIDE!  Crazy! These
games will continue every Monday/Thurs/Sat.
for about 2 months . . . oh, joy…sigh. We’ll
see how that goes.

Try to stay warm, healthy and enjoy your day,
taking a little time out for something YOU like!

Hugs;

Pammie

PS: My ‘something I like’ today was treating
husband & I to Tim Horton’s coffee & breakfast
sausage/egg/cheese biscuit sandwiches! YUM!

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One CommentLeave a comment

  1. That sure sounds like a great LIKE!


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