and we continue on . . .

This past week has found our local temperatures in the mid 50’s, sunny with slight breezes. Today it’s 40 degrees F. and light SNOW! Who KNEW??? (I will say, it was almost dandruff-like – you really had to look to see it, then it went away). It’s supposed to rain & snow/possibly freeze tonight . . . in MAY! Weird . . . but then it’s Michigan!

My husband & I were able to go pick up our groceries from Meijer today – I was VERY happy with the entire arrangement. The lady who was fulfilling my order called to verify a possible substitution then told me she was almost done – we could pick them up very soon. (That’s 1 1/2 hours EARLY! YAY!)  THIS TIME everything I ordered was THERE! I was totally surprised – with the past two orders at Kroger there were unexpected substitutes (like diet Mount Dew instead of regular) – yes, it’s probably a small thing but when you’ve already PAID for them, get them home THEN find out it’s not what you want – you get it. I’m still learning about this ‘order on line/pick up at store’ thing: there is a spot for “NOTES” where you can say NO substitutes, or list something specific. This order will get us through the next 2 weeks. Yesterday our Governor extended the Stay at Home order until the end of May – sigh. I SO miss seeing friends/family/church family, etc. She also announced she’s closing all public pools for the ENTIRE summer – sigh. I can just imagine what Moms with kids are thinking. Oldest son just got notice that he’s probably not going back to work until the beginning of JULY! (owner is bringing back staff a week early to set up). He’s been off work now since about the first week in March (thank heavens for unemployment).

Not much else new – been getting some really great sounding recipes, so here ya go!


Double Chocolate Muffins

2 1/2 C. flour
1 C. sugar
1/2 C. dark cocoa powder
1 T. baking powder
2 tsp. instant coffee
1/2 tsp. salt
1 C. milk (whole)
2 large eggs
8 T. melted butter, cooled
1 tsp. vanilla
1 C. fresh raspberries
1/2 C. dark chocolate chips

Preheat oven 400 degrees F.
Spray muffin cups with nonstick
cooking spray (or use paper liners)
In large bowl combine dry ingredients.
In another bowl mix milk, eggs, cooled
butter & vanilla; add wet ingredients
to dry & mix until fully combined.
Fold in raspberries & choc. chips.
Pour mixture into muffin cups.
Bake 25-30 minutes
Makes 12

(recipe: Heart of my Home)

Crockpot Sausage & Potatoes

1 1/2 lb. smoked pork sausage, sliced
1 large onion, sliced
2 1/2 lb. medium russet potatoes, peeled/
1 (10 oz) can cream of mushroom soup
3/4 tsp. creole seasoning

Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Place all ingredients in crockpot & stir.
Cover & cook on Low 7-8 hours.


Tuscan Chicken Lasagna

6 boneless skinless chicken breasts
1 T. oil
1 tsp. salt
1/2 tsp. black pepper
1 tsp. paprika
2 cloves garlic, minced
1 T. Italian seasoning

2 tsp. oil
1 onion, diced
2 C. sliced fresh mushrooms
1/4 C. sun dried tomatoes, chopped
1/4 C. butter
1/4 C. flour
1 C. chicken stock
2 C. milk
1 C. cooked spinach
1/2 C. Gruyere cheese
1/2 C. grated Parmesan cheese
salt & black pepper, to taste
6 large fresh lasagna noodles

Preheat oven 350 degrees F.

Place chicken breasts in a shallow
pan & mix with oil, salt/pepper,
paprika, minced garlic &
Ital. seasoning. Heat a large
heavy skillet & sear on both sides until
golden on both sides & fully cooked;
remove to a pan. Shred cooked/
cooled chicken using 2 forks. Heat oil in skillet on
medium heat, add diced onion, sliced mush
rooms; saute until browned a bit. Add sun dried
tomatoes & garlic; stir & heat – move ingredients
to sides of skillet. Add 1/4 C. butter &
melt. Add 1/4 C. flour & mix into melted
butter – cook 1 minute; stir into other ingredients in
skillet. Add chicken stock & milk; stir to coat –
bring to boiling & let thicken slightly. Add spinach;
stir then add Gruyere cheese &
Parmesan – stir & mix until cheese melts.
Salt & black pepper – to taste.
In a 9 X 13″ (or larger) casserole dish
arrange a ladle of sauce on bottom &
top with a layer of lasagna noodles. Spread
more sauce; top with shredded chicken &
sliced Mozzarella cheese. Repeat with remaining
mix & noodles, finishing with a layer of chicken,
sauce & cheese. Cover with parchment paper &
foil. Bake 20 minutes until bubbling. Remove
cover & place under broiler until top is golden
brown. Serves 10-12

Easy Baked Burrito Casserole

1 lb. ground beef
1 small onion, chopped
1 pkt. taco seasoning mix (dry)
1 can refried beans
1 can cream of mushroom soup,
1/2 C. sour cream
1 pkg. large flour tortillas
2 1/2 C. shredded Mexican-blend cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In a large skillet cook gr beef & onion
until beef is no longer pink; drain.
Add taco seasoning & refried beans; heat
through. In separate bowl blend soup with
sour cream – spread half this mixture on
bottom of prepared dish. Add a layer of
3 flour tortillas to top of soup (you will
need to cut or tear tortillas  & overlap
Spread a layer of gr. beef mixture on
top & top with about 1 C. cheese –
repeat layers & end topped with
remaining cheese. Bake about 20
minutes until cheese melts.


Crockpot Mexican Black Beans & Rice

1 or 2 (14 oz, ea) cans black beans, drained/
3/4 C. brown rice
1 1/2 C. water
3/4 C. salsa (plus more, if needed)
1 bay leaf
1 tsp. cumin
1 tsp. garlic salt
salt/black pepper, to taste
lime juice

Place beans, rice, water, salsa, bay leaf,
cumin & garlic salt in crockpot. Cover &
cook on Low 3-5 hours. Add salt/pepper
to taste & lime juice, to taste. Add in
extra salsa, if needed. Serves 4


Crockpot Hamburger Soup

1 lb. ground beef
1 onion, diced
3 stalks celery, sliced
1 (28 oz) can diced tomatoes
1 (46 oz) can vegetable juice
3 potatoes, peeled/diced
1 (16 oz) can kidney beans, drained/
4 cubes beef bouillon
1/4 tsp. garlic powder
1/4 tsp. garlic salt
salt/pepper, to taste

In large skillet over medium heat,
cook meat, onion & celery; drain
& place in crockpot. Add rest of
ingredients & stir well. Cover &
cook on Low 8-10 hours (or
High 4-6 hours), stirring occasionally,
until potatoes are tender.
Serves 8


No-Bake Goldie Bars

1 C. butter, melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 1/2 C. creamy peanut butter, divided
1 (12 oz) pkg. semi-sweet chocolate chips

Line a 9 X 13″ baking dish with waxed paper.
In medium bowl mix butter, gr. cracker crumbs,
powdered sugar & 1 C. peanut butter – press
mixture into bottom of pan – try to get an even
layer. In a microwave-safe bowl melt choc. chips
& stir in 1/2 C. peanut butter until smooth – spread
on prepared crust. Refrigerate at least 2 hours before
cutting into squares. Makes 18-24 bars



Hope your day is going well (and no snow!)



PS: Watched a ‘free’ movie last night on our cable:
“Confessions of a Shop-a-holic” (2009)- funny, light-
hearted; just what I needed!

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