It’s Sunday!

Once again it’s MORE SNOW! We drove to church today in my husband’s Jeep because it has 4-wheel drive – was still a bit slippery but we made it there & back safely. After church it was announced that they were canceling evening church (and also choir practice) because we’re due for 2-4 MORE inches of snow AND freezing rain . . . oh joy…sigh. We’ll see how that goes; husband & I were planning on going out shopping for a new washing machine & hand mixer tomorrow (both died last week) – glad that we got the laundry caught up BEFORE it actually died. Both washer & mixer were a good 10+ years old, so it’s ‘time’.

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Snickers Poke Cake

1 box chocolate cake mix (for 9 X 13″
pan plus ingredients needed to prepare
cake
1 (12.25 oz) jar caramel ice cream topping
1/2 C. butter
1 C. brown sugar
1/4 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
1 C. roasted peanuts, chopped
3 C. Cool Whip, thawed
1/2 C. chocolate syrup
2 snickers bars, chopped
–
Bake cake accordg. to pkg. directions. While
cake is baking place a saucepan on medium
heat & melt butter; add brown sugar &
heavy whipping cream – allow to come to
a boil then remove from heat. In medium
bowl combine caramel sauce with sweetened
condensed milk.
When cake is baked remove from oven; while
cake is still warm poke holes in cake using the
handle of a wooden spoon (or a skewer). Pour
caramel mixture over top of cake; spread evenly
to get sauce into holes. Sprinkle nuts over top &
refrigerate 1 hour. Once cooled completely, remove
from fridge & spread Cool Whip on top in an even
layer. Drizzle top with chocolate syrup & chopped
snickers bars.

(recipe: realhousemoms.com
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Wrapped Salmon w/Spinach & Feta

1 (10 oz) pkg. frozen chopped spinach,
thawed/squeezed dry
1 (4 oz) pkg. crumbled Feta cheese
1/2 C. Greek Vinaigrette dressing
12 sheets frozen phyllo dough, thawed
4 skinless salmon fillets (1 lb)
1/2 C. sour cream
1/4 C. chopped English cucumbers
1 T. chopped fresh dill
–
Preheat oven 425 degrees F.
In medium bowl combine first 3
ingredients. Spray 1 sheet phyllo with
nonstick cooking spray & top with 2
remaining phyllo sheets, spraying
each sheet with spray before using.
Place remaining sheets between 2
sheets plastic wrap (to keep from
drying out). Place 1 fish fillet along
one short side of phyllo stack; top
with 1/4 of spinach mixture – fold over
long sides of dough then roll up,
starting at fish-topped side. Repeat
with remaining phyllo sheets/fish &
spinach mixture. Place seam-sides
down on parchment covered baking
sheet & spray with cooking spray. Cut
3 diagonal slits in top of each wrap.
Bake 10-12 minutes until crusts are
golden brown & fish flakes easily
with fork. Mix sour cream, cucumbers
& dill in a bowl & serve along side
fish. Serves 4

(recipe: kraftrecipes.com)
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50’s style Salisbury Steak
(skillet)

1 (10 3/4 oz) can cream of
mushroom soup, divided
1 lb. ground beef
1/3 C. dry bread crumbs
1/2 C. finely chopped onion
1 egg, beaten
2 tsp. chopped fresh parsley
(plus extra for garnish – optional)
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 C. milk
1 1/2 C. sliced fresh mushrooms
–
In large bowl combine soup, ground
beef, bread crumbs, onion, egg, 2
tsp. chopped parsley, garlic powder &
pepper. Shape into firm patties. Coat
a large skillet with cooking spray & heat
over medium-high heat – cook half the
patties until browned on both sides.
Remove from skillet & set aside; repeat
procedure with rest of patties. Spoon off
fat. In same skillet mix remaining soup,
milk & mushrooms; return patties to
skillet. Reduce heat to Low; cover &
cook 20 minutes until patties are cooked
through & no pink remains, turning
occasionally. Garnish with parsley, if
desired. Serves 6

(recipe: mrfood.com)
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Crockpot Sausage Gravy
(skillet & crockpot)

1 lb. medium sausage
3 T. flour
2 1/2 C. milk
salt/pepper, to taste
–
Preheat crockpot on High (or fry)
depending on if you have a browning
crockpot or are using a skillet.
Brown sausage; add flour & stir until
sausage is coated in it. Stir, occasionally,
until flour has cooked (3-5 minutes). Add
milk & stir until desired thickness of gravy
is reached – salt/pepper, to taste. (If using
skillet) transfer to crockpot & keep warm
on Warm setting up to 4 hours. If gravy
becomes too thick over time, add a little
milk. Serves 5-6.

(recipe: recipesthatcrock.com)
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Crockpot Au Gratin Potatoes &
Broccoli

5 medium potatoes
2 C. broccoli florets, chopped
1/2 tsp. black pepper
1/2 tsp. kosher salt
1/4 C. unsalted butter
1/4 C. flour
1 medium yellow onion, chopped
1 clove garlic, minced
1 C. milk
1 C. Cheddar cheese, shredded
–
Wash, peel & slice potatoes into 1/2″
rounds – rinse after slicing to remove
excess potato starch. Line bottom of
crockpot with half potato slices & half
of broccoli florets. Sprinkle half salt/
pepper over potatoes/broccoli. Add
remaining potatoes/broccoli & season
with remaining salt/pepper. In medium
saucepan over medium heat melt butter
& whisk flour into melted butter to
create a roux; add onions & garlic –
mix well. Add shredded cheese & milk –
continue stirring until cheese is melted
& sauce is creamy. Pour sauce over
potatoes/broccoli & spread evenly over
top. Cover & cook on High 3-4 hours
until potatoes are easily pierced with
a fork. Serves 6

(recipe: crockpotladies.com)
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Italian Chicken Soup

1/2 box short macaroni-
like pasta (poster used Ditalini)
2 C. shredded turkey or chicken
4 C. chicken broth
1 T. olive oil
1/2 onion, chopped
1 green pepper, diced
1 whole jalapeno, seeded/diced
2 stalks celery, diced
2 (15 oz, ea) cans petite cut
tomatoes
1 (tomato can) water
1 C. heavy cream
1 tsp. dry oregano
1 tsp. dry basil
salt/pepper, to taste
–
Cook pasta accordg. to pkg.
directions – to al dente; drain &
rinse in cold water. In skillet add
olive oil, onion, celery, green
pepper, jalapeno – saute until
tender. In large soup pot combine
broth, water, shredded turkey/
chicken, tomatoes & juices and
sauteed vegetables. Add herbs,
salt/pepper to taste. Bring to
boil & simmer 20 minutes. Add
in pasta & cream – stir & serve.

(recipe: omgtastyrecipes.com)
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4-Ingredient Caramel Apple
Dump Cake

2 cans apple pie filing (can use
cherry, blueberry, etc.)
1 box yellow cake mix
2 sticks butter (1 C.), melted
1/2 C. caramel ice cream topping
1/2 tsp. cinnamon (optional)
1/2 C. chopped pecans (optional)
whipped cream or
ice cream  (optional)
–
Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. In a bowl mix pie filling with
caramel sauce (add cinnamon, if
desired) – spread evenly into pan.
Top with dry cake mix – spread
evenly. Top with melted butter &
nuts (if using). Bake 45-50 minutes
until top is golden brown & filling
is bubbly around edges. Serve with
whipped cream or ice cream.
Serves 8

(recipe: centslessdeals.com)

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

For those of you in cold climates
PLEASE stay warm (& safe). Remember
to take a little time for yourself in your
day – relax, take a nap (if you can), read
a book/do a puzzle – something to help
your body relax.

Hugs;

Pammie

PS:

My special needs group had their annual
fund-raiser basketball game; they won (of
course). The ‘kids’ are those with red
t-shirts (plus a few coaches in red). These
are some of my group kids AND some of
the kids at Dutton Farm (I’ve mentioned
Dutton Farm before-some of our ‘kids’

work there).

Ah, Spring – Flowers and Rain!

Looking at our weather forecast for the next few days, it’s looking like we won’t see the sun for quite a few days. It’s 50 degrees F. out there now, grey & rainy – guess I shouldn’t complain, though, because we all remember the rhyme we used to repeat as children: “April showers bring May flowers!” Lots of our flowers are blooming in the yard: daffodils, narcissus, Hyacinth (pretty but stinky), forsythia bushes, grape hyacinth and those tiny little white & purple violets we get all over the yard (they grow wild). I love driving around during this time of year and getting to see all the blooming bushes & trees in peoples yards; there is a gorgeous flowering magnolia near us (I’ve mentioned in years past my grandmother had a HUGE flowering magnolia in our yard that had dinner-plate sized flowers; really gorgeous but the blooms only lasted ONE day!). Seeing flowering plum & other beautiful pink-shaded bushes makes me really happy – I LOVE SPRING!

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Crockpot Dump Cake

1 (15.25 oz) box yellow cake mix
2 (21 oz, ea) cans cherry (or your
choice) pie filling
1/2 C. (1 stick) unsalted butter,
cubed
–
vanilla ice cream or whipped cream
for garnish
–
Lightly spray insides of crockpot with nonstick
spray. In large bowl cut cubed butter into cake
mix & mix until butter is coarse & crumbly. Pour
pie filling in crockpot then cover with cake
topping. Cover & cook on High 2 hours until
cake is golden brown & filling is hot & bubbly.
Transfer dessert to serving bowls & serve hot,
with vanilla ice cream and/or whipped cream.
Serves 8

(recipe: 12 tomatoes.com)
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Hash Brown Casserole

1 pkg. frozen shredded hash
brown potatoes, thawed
1 can cream of chicken soup
1/2 onion, diced
3 tsp. crushed garlic
2 tsp. paprika
1 tsp. black pepper
1 (16 oz) tub sour cream
2 T. butter, melted
8 oz. shredded sharp Cheddar
cheese
salt/pepper, to taste
–
Optional topping:
chopped, cooked crispy
bacon – sprinkled on top
before baking
–
Preheat oven 350 degrees F.
Spray a 5 qt. casserole dish with
nonstick spray. Pour potatoes into
dish & sprinkle generously with
salt/pepper. In large bowl combine
remaining ingredients (except
Cheddar cheese) – pour mixture
over potatoes & top with Cheddar
cheese – spread out evenly. Bake
50 minutes until bubbly & golden
brown. Serves 6

(recipe:casserole.cooktopcove.com)
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Lemon Thyme Pork Chops

4 boneless pork chops (rib or
sirloin)
2 cloves garlic, minced
1/2 C. heavy cream
1/2 C. flour
1/4 C. dry white wine (or water)
4 T. unsalted butter, divided
1 1/2 tsp. lemon zest
1/4 C. lemon juice
1 tsp. creole seasoning
1 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt/black pepper, to taste
chopped green onions – garnish
–
In small bowl whisk flour, creole
seasoning, garlic & onion powders,
salt/pepper. Dredge pork chops
thoroughly in mixture, pressing
gently so it adheres. Heat 2 T.
butter in large skillet over medium-
high heat. Once hot, add chops &
cook, without moving (other than
to flip) until browned on both
sides, 6-7 minutes per side. Remove
from heat & transfer to a plate, cover
to keep warm. Return skillet to heat
& pour in wine, lemon juice & zest,
minced garlic & thyme, season
again with salt/pepper. Reduce
heat to medium & stir, making sure
to scrape browned bits on bottom
of pan. Return chops to pan &
reduce heat to Low; simmer 15-20
minutes until chops are cooked through.
Remove chops to a plate (or oven
preheated to 200 degrees F.) then add
remaining butter to sauce in skillet.
Whisk in heavy cream & bring to boil,
reduce heat to Low again & simmer
until thickened; once desired thickness
is reached, drizzle over chops &
serve hot. Serves 4

(recipe: 12tomatoes.com)
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Brown Sugar/Honey Baked Chicken

8 pieces chicken, bone-in
1 large onion, sliced
4 T. butter
4 cloves garlic
1/4 C. brown sugar, packed
1 T. honey
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt/pepper, to taste
–
Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
over medium heat, melt 2 T.
butter. Season chicken with salt/
pepper & add to skillet. Sear chicken
pieces on both sides until golden
brown, 1-2 minutes per side. Place
chicken in prepared dish along
with onion slices. Melt remaining
2 T. butter in skillet; add garlic &
cook 1-2 minutes. Add brown
sugar, honey, oregano, thyme &
basil; stir to combine then pour
over chicken & onion in dish.
Bake 25-30 minutes. Once chicken
is cooked thoroughly, remove
from oven & serve hot. Serves 6-8

(Recipe: 12tomatoes.com)
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Calzone Pinwheels
(appetizers)

1/2 C. shredded mozzarella
cheese
1/2 C. ricotta cheese
1/2 C. diced pepperoni
1/4 C. grated Parmesan
cheese
1/4 C. chopped fresh
mushrooms
1/4 C. finely chopped
green pepper
2 T. finely chopped onion
1 tsp. Italian seasoning
1/4 tsp. salt
1 (8 oz) pkg. refrigerated
crescent rolls
1 (14 oz) jar pizza sauce,
warmed
–
Preheat oven 375 degrees F.
Spray a baking sheet with
nonstick spray.
In small bowl mix first 9
ingredients. Unroll crescent
dough & separate into
four rectangles; press
perforations to seal. Spread
rectangles with cheese mixture
to with 1/4 inch of edges. Roll
up, jelly-roll style, starting
with a short side – pinch seam
to seal. Using a serrated knife,
cut each roll into four slices &
place on sheet, cut sides down.
Bake 12-15 minutes until golden
brown. Serve with pizza sauce.
Makes 16

(recipe: tasteofhome.com)
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Crockpot Italian Bacon/Cheese
Rotini

2 C. Half & Half
1 (10.75 oz) can Cheddar
cheese soup
1/2 C. butter, melted
1 (16 oz) pkg. Velveeta (or
half of 32 oz. pkg) cut into cubes
1 (16 oz) box rotini pasta, cooked
1 (12 oz) pkg. bacon, fried/crumbled
2 large cloves garlic, minced
1 to 1 1/2 C. Italian bread crumbs
–
Pour Half & Half, soup & melted
butter into crockpot; stir until
completely mixed. Add cheese,
bacon, garlic & rotini & stir.
Sprinkle bread crumbs over top.
Cover & cook on Low 1 1/2 to
2 1/2 hours until cheese is melted.
Stir gently, but well so bread
crumbs & melted cheese are evenly
distributed. Serves 8

(recipe: recipesthatcrock.com)
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Broccoli/Ham Scalloped Potatoes

1/4 C. butter, cubed
2 T. chopped onion
4 cloves garlic, minced
5 T. flour
1/4 tsp. white pepper
1/8 tsp. salt
2 1/2 C. milk
2 C. shredded Swiss cheese,
divided
2 lb. potatoes, peeled/thinly
sliced (about 4 C.)
2 C. fully cooked ham cut into
strips
2 C. frozen broccoli florets,
thawed/patted dry
–
Preheat oven 350 degrees F.
In Dutch oven, heat butter over
medium-high heat. Add onion &
garlic; cook & stir 2-3 minutes
until tender. Stir in flour, white
pepper & salt until blended;
gradually whisk in milk & bring
to a boil, stirring constantly.
Cook & stir 2 minutes until
thickened. Stir in 1 C. cheese;
reduce heat & cook 1-2 minutes
until cheese melts (sauce will
be thick) – remove from heat.
Add potatoes, ham & broccoli
to sauce; stir gently to coat.
Spray eight ramekins* with nonstick
spray & place mixture into
containers. Bake, covered,
40 minutes. Sprinkle tops with
remaining cheese & bake, uncovered,
20-25 minutes longer until potatoes
are tender & cheese is melted.
Serves 8

*small individual oven-proof dishes

(recipe: tasteofhome.com)
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Cheesy Ham Chowder

10 strips bacon, diced
1 large onion, chopped
1 C. diced carrots
3 T. flour
3 C. milk
1 1/2 C. water
2 1/2 C. cubed potatoes
1 (15 1/4 oz) can whole kernel
corn, drained
2 tsp. chicken bouillon granules
pepper, to taste
3 C. (12 oz) shredded Cheddar
cheese
2 c. cubed, fully cooked ham
–
In Dutch oven cook bacon over
medium heat until crisp; using
slotted spoon, remove to paper
towels to drain. Place onion &
carrots in drippings & saute until
tender. Stir in flour until blended;
gradually add milk & water & bring
to a boil. Cook & stir 2 minutes
until thickened. Add potatoes,
corn, bouillon & pepper; reduce
heat, simmer, uncovered, 20
minutes until potatoes are tender.
Add cheese & ham; heat until
cheese is melted. Stir in bacon &
serve. Serves 10

(recipe: tasteofhome.com)
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Make Ahead French Toast Casserole
(overnight recipe)

20-24 slices cinnamon bread (or
cinnamon raisin)
3 C. milk
1 C. Half & Half
4 eggs
1 C. granulated sugar, divided
1 tsp. vanilla
1/8 tsp. ground nutmeg
1 (8 oz) pkg. cream cheese, softened
–
cinnamon sugar – optional
–
Trim crusts from bread. Spray a 9 X 13″
baking dish with nonstick spray & arrange
half of bread in pan. In large bowl combine
milk, 3 eggs, Half & Half & 1/2 C. sugar –
whisk until well blended – pour half of
mixture over bread in pan. Using a food
processor or blender, add 1 egg, 1/2 C.
sugar, vanilla, nutmeg & cream cheese –
process until smooth then pour over
moist bread in pan. Top with remaining
bread & pour remaining milk mixture over
bread. Cover & refrigerate overnight. Remove
from fridge & let stand 30 minutes.
Preheat oven 350 degrees F.
Bake 50-55 minutes. Let stand before
serving. Sprinkle top with cinnamon sugar
if desired. Makes 12 servings

(recipe: pockchangegourmet.com)
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Extreme Lemon Bundt Cake

1 (18 oz) box Betty Crocker or
     Pillsbury lemon cake mix
1 (3 oz) box instant lemon pudding
mix
4 extra-large eggs
1 C. sour cream
2 tsp. lemon extract (optional)
zest of 1 lemon
juice of 1 lemon
1/2 C. oil
–
Spray insides of bundt pan with
nonstick spray (or) use two
large loaf pans, sprayed with
nonstick spray.
Preheat oven as directed on cake
mix box. Mix all ingredients together
& pour into pan(s). Bake as directed
on cake mix box.
Makes 16 slices

NOTE: This can be frozen for up to 30
days & still taste like you just baked it/
them (according to poster)

(recipe: food.com)

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This week is shaping up to be very busy for
me; babysat my 7 week old grandson yesterday –
he’s finally coming out of the “I’M STARVED”
6-8 week growth spurt and not eating
constantly – Whew! I was quite surprised
when he only drank ONE bottle and then
took a good 2 hour nap – before he would
drink a full bottle, sleep maybe (if you were
LUCKY) 10-15 minutes, then want another
2-4 oz.! We’re just happy he’s healthy &
growing! Tonight I have a spaghetti dinner
fund raiser to attend (and I don’t even LIKE
spaghetti!). The event is for a farm near
where my special needs group meets; the
owners are also the people who started
our special needs group; their goal is to
find meaningful employment for our
special needs students. They do this by
working on the farm with the animals or
making crafts to sell in the General Store.
It’s a great project – our students really
love the inter-action with the animals
and other students – it gives them a
purpose and a job and builds self
esteem and character. The head of
our group has been asked to speak
tonight and she wants me there
(as her ‘side kick’ – as she said last
night: “For a long time this group
was run just by myself & Pam”). We
both thank the Lord for sending us
more adult helpers who not only lend
a hand when needed but are also
advisors to our students. Our group is
growing; the Farm was our original
goal for our group – a place where
our students could come & work,
learn and interact with other special
needs people. We’re grateful that
the Lord has moved our group forward
so that we, as leaders, are able to see
the future for our ‘kids’. We (my
special needs group) will continue to
run our Bible Study program every
Wednesday and the Farm will continue
to grow as well. (in case you might be
interested, here’s the link to the Farm:

http://www.duttonfarm.org

(I love looking at the photos – there
are SO many of our ‘kids’ featured there!)

Hope you are having a very prosperous
and happy week!

Hugs;

Pammie