The “Best Laid Plans . . . “

 (the YIPPEE above doesn’t exactly ‘fit’, but the

topsy-turvy part does!

Sometimes we plan things and then something comes up to change them – that was me . . . today. Went to my library knit group and had planned on making about 3 stops to various stores before coming home. Just got on the road after knitting when my husband called to ask me to come home. He has a tooth that’s been bothering him and, apparently, it got worse. He made an emergency appointment for our dentist and that’s what we did. He’s scheduled to have oral surgery this Monday (same day as our family Easter dinner). All things considered – it’s not a big deal – we can ‘adjust’ through it all. He’s resting and started antibiotics to get him through until Monday – I feel bad for him because this came up rather suddenly but I’m very grateful we have the dental coverage for him to get it fixed. I got a call that I’m also babysitting tomorrow (unplanned) so will present the situation to my son at that time. To quote the old saying: “The best laid plans of mice and men often go awry”; (not the Scottish version, but you get the idea). We’re flexible – we’ll survive. (Actually I haven’t really felt ‘into’ the Easter preparations mood, so we’ll see where this goes. Still have to do grocery shopping – that will come tomorrow before babysitting!)


Carrot Cake Bars


Step one:
1 1/4 C. unsweetened applesauce
(or oil)
2 C. sugar
3 eggs

Step two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step three:
2 C. grated carrots
1 C. shredded sweetened coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple in
juice, not syrup
(not drained)

Cream Cheese Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
Preheat oven 350 degrees F.
Lightly spray with nonstick
cooking spray  (or line with parchment
paper) a 10 X 15″ jelly roll pan.

In large bowl combine Step one
ingredients. Add Step 2 ingredients
& stir in Step 3 ingredients.
Pour batter into prepared pan &
bake 25-30 minutes until a toothpick
inserted into cake comes out clean.
Cool completely.

In large bowl using elec. mixer,
beat butter & cream cheese until
fluffy. Add vanilla & powdered
sugar ( a little at a time) – beat
until smooth. Spread on top of
cooled bars. Makes 36 bars

NOTE: store any leftovers in
an airtight container, refrigerated,
up to 3 days


Ranch Avocado Egg Salad

2 ripe avocados
1 T. fresh lemon juice
6 hard-boiled eggs, chopped
1 small shallot, finely diced
1/2 tsp. ranch seasoning
1/4 C. mayonnaise or plain
Greek yogurt
salt/pepper, to taste

Dice avocados & place in medium
bowl; squeeze lemon juice on them
& gently stir (keeps them from
turning brown). Add chopped eggs,
diced shallot, ranch seasoning &
mayo – stir well. Taste for seasoning
& add salt/pepper to taste.
Serves 6

NOTE: for added crunch you can
add a few slices of cooked/crumbled


Creamy Pea Salad

2 lb. frozen green peas,
1/2 C. plain greek yogurt
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
8 strips bacon, cooked/crumbled
1 C. cubed Colby-Jack cheese

In large bowl combine all ingredients
& stir to combine, making sure to
coat all ingredients well. Serves 10

NOTE: Store any leftovers in fridge
for up to 3 days


Cheesy Bacon/Egg Crescent Ring

4 slices bacon, cooked/crumbled
4 eggs
1/3 C. milk
1/4 tsp. black pepper
1/2 tsp. salt
1 C. shredded Cheddar cheese
2 (8 oz., ea) tube crescent rolls

Preheat oven 375 degrees F.
In bowl combine eggs, milk, pepper &
salt – whisk until combined. Pour eggs
into a skillet & scramble over medium
heat. Unroll crescent dough & separate
into triangles. Arrange triangles on a
14 inch ungreased pizza pan with points
towards outside of pan & wide ends
overlapping at center, leaving a 4-inch
wide opening in the center. Press
overlapping dough to seal. Spoon eggs
over wide ends of rolls & sprinkle cheese
over eggs – top with crumbled bacon.
Fold pointed ends of triangles over filling,
tucking points under to form a ring (filling
will be visible). Bake 12-15 minutes until
crescents are golden brown.
Serves 8


Reuben Brunch Bake
(overnight recipe)

8 large eggs, lightly beaten
1 (14.5 oz) can sauerkraut, rinsed/
well drained
2 C. shredded Swiss cheese
1/2 C. chopped green onions
1/2 C. whole milk
1 (2 oz) pkg. thinly sliced deli
corned beef, cut into 1-inch pieces
1 T. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
3 slices rye bread, toasted &
coarsely chopped
1/4 C. butter, melted

Spray a 11 X 7″ baking dish
with nonstick cooking spray.
Combine first 9 ingredients &
pour into prepared dish. Refrigerate,
covered, overnight.
Remove casserole from fridge 30
minutes before baking.
Preheat oven 350 degrees F.
Toss rye bread crumbs & butter &
sprinkle over top of casserole. Bake,
uncovered, 40-45 minutes until a
knife inserted into center comes
out clean. Let stand 10 minutes
before serving. Serves 8


Crockpot Mac & Cheese

1 lb. cavatappi pasta (or other
corkscrew shaped pasta)
1/4 C. butter, cut into cubes
1 (12 oz) can evaporated milk
1 1/2 C. Half & Half
4 C. shredded Cheddar cheese
1/2 lb. block of American (Velveeta)
cheese, cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
Optional garnish: 2 tsp. chopped
Cook pasta in boiling water 2 minutes
less than pkg. directions call for- drain.
Spray insides of crockpot with nonstick cooking
spray. Place cooked pasta in crockpot & add
butter – stir until noodles are coated with butter.
Add evap. milk, Half & Half, Cheddar & Velveeta
cheeses, salt/pepper, onion powder & paprika –
stir until combined. Cover & cook on Low
1 1/2 to 2 hours, stirring every 30 minutes.
At end of cooking time stir until a smooth
sauce coats the noodles. Serve topped with
parsley, if desired. Serves 8


Grape Salad

4 C. seedless grapes, halved
1 T. brown sugar
2 oz. cream cheese, softened
1/2 tsp. maple or vanilla extract
1 C. Cool Whip, thawed
1 C. chopped pecans

Combine cream cheese, brown sugar &
extract in a bowl until smooth & creamy.
Fold in Cool Whip & gently fold in grapes
& nuts – stir to combine. Refrigerate 1
hour (or serve room temp.) Serves 8


Chocolate Cherry Dump Cake

1 box Pillsbury Moist Supreme
chocolate cake mix
2 (20 oz, ea) cans cherry pie filling
1 1/2 sticks butter (3/4 C.) melted
1 1/2 C. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Dump
both cans of pie filling into dish &
level with a spoon. Dump dry cake
mix on top of pie filling & smooth
out. Drizzle melted butter over top
of cake & top with chocolate chips.
Bake 1 hour. Serves 9

Serve with vanilla ice cream or your
favorite whipping cream.


So that’s what’s going on around here lately;
while at the dentist I was able to finally finish
the multi-colored baby blanket – YAY! Not
sure what I’ll knit next – might start a crocheted
granny square baby blanket – we’ll see.

Hope things are going well for you;




Thoughts on a Tuesday

Easter is fast approaching – are you ready with all your recipes? I’m certainly NOT! I know we’re having Easter dinner on MONDAY (2 family members will finally be able to join us the day AFTER Easter, so that’s what we’re doing). I know that in the next few days I’ll have to ‘get my act in gear’ and figure out what ‘sides’ we’re bringing – I’m one for trying new things/recipes/ideas – my husband . . . not so much. He’s not fond of my ‘changing’ things – would rather stick with the traditional (almost EVERY holiday) dinner sides: garlic mashed potatoes, green bean casserole, etc . . . I, on the other hand, would LOVE to make the cheesy (or sometimes called Funeral) potatoes – LOVE them but never make them for a regular dinner meal. We’ll see . . .

Spent most of yesterday babysitting my (just turned 2) grandson. He loves watching kid/baby TV programs and was all worked up because children on a show couldn’t find the Rainbow EGG – came running up to me all upset: “GUMMA! GUMMA! RAINBOW EGG!” (me: It will be OK…) later ran up, jumping up & down with joy: “GUMMA! GUMMA! Rainbow EGG!” Ah, yes – he’s quite the boy – keeps me amused! (I love how, as he grows, I’ve gone from being called: “Mumna” to now Gumma – love it.


Easy Cream Cheese Danish

1 1/2 C. warm water
2 T. sugar
1 T. dry active yeast
1 tsp. salt
3 1/2 – 4 C. flour
2 T. melted butter

1 (8 oz) pkg. cream cheese,
3/4 C. sugar
1 egg
1 tsp. vanilla
dash salt
1 C. raspberry/mixed berry or
strawberry jam

1 1/2 C. powdered sugar
1/4 tsp. vanilla
2 T. milk
1 T. butter

In bottom of stand mixer or
large bowl mix water, sugar &
yeast – let stand 5 minutes until
bubbly. Add salt & flour (one cup
at a time) until dough scrapes the
edges of the bowl clean. When all
flour is added, mix on High 5 minutes.
Pour 2 T. butter into bottom of a large
jelly roll pan or cookie sheet w sides;
spread around to cover pan. Place
dough on buttered pan & let rest
Press dough out to corners of pan.

In small mixing bowl mix cream cheese,
sugar, vanilla, egg & salt – mix on High
2 minutes until all ingredients are smoothly
incorporated. Spoon cream cheese filling
onto dough & spread to cover dough, using
a knife.
Warm up jam in microwave about 30 seconds
(makes it easier to spread) spoon onto cream
cheese filling in little globs. Run a knife or spoon
through cream cheese filling to make a marble

Preheat oven 350 degrees F.
Using a pizza cutter, cut dough into 12 large
(5 inches or so) squares. Cut each square in
half diagonally to make 24 triangles. Let dough
rest & rise about 10 minutes (it doesn’t need
to rise much – only to be even with rim of pan.
Watch carefully) Before you bake, run pizza
cutter through cutting lines – it will be sticky –
clean off pizza wheel several times as you go.

Bake when it reaches rim.
Bake about 20 minutes until top & bottom both
get golden brown. When done remove from
oven & let cool 10 minutes.

In small bowl whisk glaze ingredients until
smooth. Place in a ziplock bag & cut off
a very small bottom corner to use as a
piping bag. After danish is mostly cool
separate danishes from each other &
remove from pan. Pipe glaze onto each
danish & serve. Makes 24

Strawberry/Cream Cheese-stuffed
French Toast
(overnight recipe)

1 loaf French bread
1/2 C. melted butter
3/4 C. brown sugar
1/2 C. corn syrup
8 oz cream cheese
1 egg
1/3 C. sugar
1/2 C. strawberry jam
8 eggs
1 C. milk

Fresh strawberries (or
you can use frozen/defrosted)
powdered sugar
Slice bread into 1/2 inch thick slices.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
mix butter, brown sugar & corn syrup-
pour mixture into prepared pan & smooth
it out so it covers bottom entirely. Place
bread slices on top*.
In a separate bowl combine cream cheese,
egg, sugar & strawberry jam – beat using
elec. mixer until smooth – pour over top
of bread slices. Layer more bread on top
of cream cheese layer. In another bowl
combine 8 eggs, 1 C. milk – whisk until
well combined & pour on top of bread
slices; sprinkle tops of bread with
cinnamon. Cover with foil & refrigerate
Preheat oven 350 degrees F.
Bake pan, covered, 1 to 1 1/2 hours **
removing foil last 15 minutes of cooking.
Serve with fresh strawberries & top
each serving with powdered sugar, if desired.

*Poster said she had to cut some of the
bread slices in half to fit – they can be
a bit crowded, just not overlapping

**Baking time depends on how quickly
your oven cooks & how cold your refrigerator
keeps food. It needs to soak up all the egg &
milk ‘juice’ and have time to caramelize on


Crockpot Cheesy Potatoes

*1 (10 oz) can cream of mushroom soup
8 oz. sour cream
1 1/2 C. shredded Colby-Jack cheese
1 tsp. dried marjoram leaves
salt/pepper, to taste
1 (32-40 oz) pkg. frozen hash brown

Spray insides of crockpot with nonstick
cooking spray. Combine soup, sour cream,
cheese, marjoram, salt/pepper in medium
bowl & mix well using wire whisk until
well blended. Pour half of frozen potatoes
into crockpot & smooth top. Do not pack
the potatoes down since you want the
sour cream mixture to permeate the
potatoes. ** Top with half of sour cream
mixture then rest of potatoes, then
remaining sour cream mixture, spreading
evenly. Cover & cook on High 3 1/2 – 4 1/2
hours. If you have a newer, hotter crockpot
check at 3 hours to see if potatoes are
tender. NOTE: You can cook this recipe
on Low 7-9 hours until potatoes are tender
& bubbling. Serve immediately.
Serves 12

*You can use other soups like cream of
potato or alfredo sauce

**You can also add meatballs (frozen/fully
cooked – thawed first in microwave) or cooked
meat at this stage like cubed chicken, turkey
or ham.


Italian Vegetable Soup

1 lb. bulk Italian sausage
1 medium onion, sliced
1 1/2 C. water
1 (15 oz) can garbanzo beans/
chick peas – drained/rinsed
1 (14.5 oz) can diced tomatoes,
1 (14.5 oz) can beef broth
2 medium zucchini, cut into
1/4″ slices
1/2 tsp. dried basil

grated Parmesan cheese – garnish
In large saucepan, cook sausage &
onion over medium heat until meat
is no longer pink – drain. Stir in water,
beans, tomatoes, broth, zucchini & basil.
Bring to boil, reduce heat & simmer until
zucchini is tender, about 5 minutes.
Garnish with cheese. Serves 8 (2 qts)


Baked Ham/Brown Sugar Glaze

5 lb. spiral-cut smoked ham
1/2 C. water
1/2 C. unsalted butter
1 C. dark brown sugar
1/4 C. maple syrup
2 T. hot English mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cloves garlic, minced
2 oranges – juice & zest

Preheat oven 350 degrees F.
Place ham in large roasting tin &
place in oven. Follow ham package
directions for cooking time (usually
20 minutes per pound plus 20 minutes
at the end).


In a medium saucepan melt butter, sugar
& maple syrup. Once butter & sugars are
dissolved, add mustard, cinnamon, cloves
& garlic – bring to a simmer & add orange
juice & zest – whisk to combine & let
simmer 1 minutes.

During last 30 minutes of ham baking time:
baste the ham every 10 minutes, adding
any of the pan juices to glaze pan. Once
ham is cooked, place on a serving platter
& drizzle with extra glaze. Serves 18

Baked Nectarine Chicken Salad

1 1/3 C. mayonnaise
1/2 C. shredded Parmesan cheese
2 T. lemon juice
1 tsp. salt
1 tsp. onion powder
4 C. cooked, cubed chicken
8 ribs celery, thinly sliced
4 medium nectarines, (peeled),
coarsely chopped
8 green onions, sliced
2 (3 oz, ea) cans crispy chow mein

Preheat oven 375 degrees F.
Spray 9 X 13″ dish with nonstick
cooking spray.
In small bowl mix first 5 ingredients.
In large bowl combine chicken, celery,
nectarines & onions – add mayo mixture
to chicken mixture – toss gently to coat
& pour into prepared dish, spreading
evenly. Sprinkle top with noodles & bake,
uncovered, 20-25 minutes until heated through.
Serves 8

NOTE: Can be made 1 day ahead; Prepare,
cover & refrigerate. Remove from fridge
30 minutes before baking. Sprinkle top
with noodles & bake as directed.


Cinnabon Cake w/Cream Cheese

3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter, melted

1 C. butter, melted
1 C. brown sugar
2 T. flour
1 T. cinnamon

3 oz. cream cheese
1/4 C. softened butter
1 1/2 C. powdered sugar
few tsp. milk
Preheat oven 350 degrees F.
Spray 9 X 13″ glass baking pan
with nonstick cooking spray. Using
elec. mixer, in large bowl, add flour,
salt, sugar, baking powder, milk, eggs
& vanilla – combine well then slowly
stir in melted butter – pour into pan.

In bowl mix butter, brown sugar,
flour & cinnamon until well combined –
drizzle evenly over batter & use a knife
tip to swirl topping through cake. Bake
35-40 minutes. Cake is done when a
toothpick inserted into center comes
out nearly clean. Allow cake to cool
completely before frosting.

Beat first 3 frosting ingredients in a
bowl until creamy. Add a drop of milk at
a time until still thick, yet spreadable;
spread evenly over cake. Cut into squares
& serve.



Hope your dinner plans for Easter are
coming along well.

Looked out our window today and saw
a big, fat robin and a tiny chipmunk zipping
across the yard – love to see signs of Spring!





Ah, yes – Michigan in the Spring; it’s been another rollercoaster ride with our weather. It ‘was’ kinda warm a few days ago and then there was yesterday – waking up to a covering of snow – lovely . . . not. It eventually melted & today we have gloomy & rainy 53 degrees. Looking at our upcoming weather it’s ‘maybe’ going up to 63 today (I doubt it) then Sun/Mon. it’s rain and SNOW again. . . lovely. Oh well – EVENTUALLY we’ll have Spring!


Blueberry Almond Coffee Cake

Coffee Cake:
1/2 C. butter, softened
1 C. brown sugar, packed
1 egg
1 tsp. almond extract
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 1/2 C. blueberries, fresh or frozen
1/2 C. sliced almonds

1 C. powdered sugar
1/2 tsp. almond extract
1 1/2 T. milk
dash salt

Preheat oven 350 degrees F.
Line two 8″ round cake pans with
parchment paper & spray with
nonstick cooking spray, generously.
In stand mixer or large bowl add
softened butter & brown sugar:
cream together until light & fluffy,
about 2 minutes. Add egg & beat
1 minute, scraping sides of bowl &
adding almond extract – mix until
just combined. In another bowl
mix flour, baking soda, baking
powder & salt. Pour half of dry
ingredients into creamed mixture &
mix just until combined. Add half of
sour cream & mix just until combined-
repeat with remaining dry ingred. &
sour cream – make sure to not over
mix. Gently fold in blueberries.
Spread batter into pans evenly &
sprinkle tops with almonds. Bake
20 minutes until a toothpick inserted
into center comes out clean. Allow
pans to rest on counter 5 minutes then
invert onto a wire rack.

Whisk glaze ingredients together in
small bowl & drizzle over tops of warm
cakes. Serves 12


Make-Ahead Breakfast Sandwiches

14 eggs
2 T. milk
1/4 tsp. seasoned salt
salt/black pepper
12 small croissant rolls, sliced in half
1 (6 oz) pkg. sharp Cheddar cheese slices
1 (9 oz) pkg. deli ham
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl crack eggs; add  milk,
seasoned salt & some salt/pepper –
whisk vigorously with a fork (you want
it kind of frothy). Pour eggs into prepared
pan & bake 15 minutes until eggs puff up
& are cooked through. Cool 5 minutes then
cut into 12 rectangles (same size as
croissants). Place one egg slice on each bottom
half & top with some ham & cheese.
Spray another 9 X 13″ baking dish with
nonstick cooking spray & arrange croissant
sandwiches in pan. Cover pan tightly with foil
& refrigerate until ready to serve.
Preheat oven 400 degrees F.
Place covered pan in oven & bake 15 minutes
until sandwiches have heated through & cheese
is melted. Makes 12 sandwiches

NOTE: Poster split each cheese slice in half,
placing one half under ham & one over so
the cheese melted & secure the ham in place.
She said it helps speed up the process if you
cut the croissants, add all the egg, then all
the ham & cheese – instead of doing each one


15-Minute Honey Garlic Chicken

3 chicken breasts (about 1 1/2 lb)
1/4 C. flour
6 T. butter, divided
3 cloves garlic, chopped
2 T. apple cider vinegar
2 T. soy sauce
1/2 C. honey

Filet each chicken breast into 2 equal halves –
sprinkle with salt/pepper. Pour flour into a
shallow dish (or pie plate) & dredge each
piece in flour, making sure both sides are
covered. Heat a large deep skillet over medium
high heat. Add 4 T. butter & melt. Place chicken
in skillet & brown on both sides (about 3
minutes per side). Move chicken to sides of pan &
add 2 T. butter in center – melt. Place garlic in
center of pan & stir to combine – cook 1-2 minutes.
Add apple cider vinegar, soy sauce & honey to
center of pan. Shake pan a bit, allowing sauce &
garlic to spread & combine. Cook until sauce
thickens & chicken is no longer pink in middle,
2-3 minutes. Serve immediately. Serves 6


Strawberry Spinach Salad

5 oz. pkg. Spring Mix salad
1 pint strawberries, washed/
hulled, sliced
1 C. walnut halves
3 oz. creamy Gorgonzola cheese*
1/2 C. mint – chopped tiny

Balsamic Vinaigrette Dressing:

3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper

Place spring mix in large bowl &
top with strawberries & nuts. Sprinkle
Gorg. cheese & chopped mint on top

Combine all dressing ingredients in large
jar with lid; cover & shake vigorously
until dressing has emulsified (it should
look uniform in appearance). Serve
salad with dressing on the side or
drizzle over top of salad just before
serving.  Serves 4

*Look for Gorgonzola that doesn’t
crumble – you want the really creamy


Crockpot Creamy Chicken/Fajita

2 lb. boneless chicken
1 red bell pepper, seeded/sliced
1 green bell pepper seeded/sliced
1 yellow bell pepper, seeded/sliced
1/2 to 1 lb. mushrooms, sliced
1 (14-16 oz) can crushed tomatoes,
1 medium onion, sliced
8 oz. cream cheese, cubed
2 packets dry Fajita seasoning

Optional: shredded Cheddar Cheese
slices lemon or lime
Cooked rice or mashed potatoes to serve
Add chicken, peppers & onions to
crockpot. In a bowl combine tomatoes
& fajita seasonings – pour over ingredients
in crockpot. Top with cream cheese cubes.
Cover & cook on Low around 6 hours,
stirring at about 5 hours. Serve over cooked
rice or mashed potatoes & sprinkle some
cheese on top. Squeeze some lemon or lime
on top.


Garlicy Shrimp Stir Fry

2 T. olive oil
1 lb. shrimp, peeled/deveined
kosher salt/black pepper
1 T. sesame oil
1 small head broccoli, cut into
small florets
8 oz. sugar snap peas
1 red bell pepper, seeded/sliced
3 cloves garlic, minced
1 T. minced fresh ginger
1/2 C. soy sauce
1 T. cornstarch
juice of 1 lime
2 T. brown sugar
pinch of red pepper flakes

In large skillet over medium heat,
heat oil. Add shrimp & season with
salt/pepper. Cook until pink, 5 minutes,
then remove from skillet. Return
skillet to heat & heat sesame oil. Add
broccoli, peas & bell pepper – cook
until soft, 7 minutes. Add garlic &
ginger; cook 1 minute more. In small
bowl, whisk soy sauce, cornstarch, lime
juice, brown sugar & pinch red pepper
flakes; add to skillet & toss to coat. Add
shrimp & cook until heated through,
2 minutes. Serves 5


Classic Deviled Eggs

6 large eggs
2 1/2 T. mayonnaise
1 1/2 T. sweet pickle relish
1 tsp. prepared mustard
1/8 tsp. salt
dash black pepper
optional garnish: paprika

Place eggs in bottom of a saucepan &
add enough cold water to cover eggs.
Bring to a boil; cover & remove from heat.
Let stand 15 minutes. After 15 minutes
drain water then fill sauce pan with cold
water & ice – allow to stand 5 minutes.
Tap each egg firmly on counter until
cracks form all over shell – peel eggs
under cold running water. Slice eggs
in half lengthwise & carefully remove
yolks. Place yolks in a bowl & mash
using a fork. Add mayonnaise, relish,
mustard, salt/pepper & stir well.
Spoon mixture into egg white halves.
Sprinkle tops with a bit of paprika.
Makes 12


Fluffy Orange Jell-o Salad

1 C. hot water
2 (3 oz) pkgs. orange Jell-o
1 C. crushed ice
8 C. miniature marshmallows
2 (15 oz, ea) cans mandarin oranges,
1 (20 oz) can crushed pineapple, undrained
1 (5.1 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed

In a glass 2 cup
measuring cup- pour in 1 C.
water & microwave 2-3 minutes until
boiling. Add both pkgs. orange Jell-o to
hot water & stir until completely dissolved.
Add 1 C. crushed ice & stir until all ice
has melted. Refrigerate 20-30  minutes
until it’s the consistency of thick pudding.

To a large bowl add marshmallows. Add
mandarin oranges, crushed pineapple to
bowl then sprinkle dry vanilla pudding mix
in bowl. Add Cool Whip & stir all in bowl
until combined. Remove orange Jell-o
from fridge & add to bowl – stir to combine.
Refrigerate at least 1 hour – or up to 12
hours. Serves 12


This week it’s babysitting Thurs & Friday
but only for about 4 hours each, so that’s
not too bad. My 2 yr old grandson amazes
me in his mental growth – yesterday he ran
up to me & ‘threw’ at me a continuous
sentence consisting of “Green/Yellow/
Green/Yellow/Green/Yellow” in rapid
order then said “Bye! waved at me & ran
away . . . strange child! He keeps me laughing
for sure!  While babysitting I do manage to
get in a good amount of knitting. I have 5
more pairs of baby booties and we’ll be
able to donate another 50 pairs, making
our total donations 200 pairs since we
started about 2 1/2 months ago. Still
working on the 2 baby blankets – one
(a multi-colored) is almost finished; the
other (all yellow) still is only about 1/4th
finished. I now have 5 baby blankets done-
most of those will probably go to Crisis
Pregnancy Center Mobile Unit – I donate
blankets to them twice a year. The lady
that runs the mobile unit meets me in
the parking lot of a church that’s about
half-way between the two of us. As I’ve
mentioned before, they give baby blankets
to women who agree to not abort their

Not much else new around here – trying
to get together an Easter ‘sides’ menu –
haven’t really thought about it much
although it’s coming up pretty soon – how
are you doing with your Easter dinner plans?
I will attempt to post more Easter recipes
for you soon.

Hope you have a nice, relaxing day today!



Gas Prices

Don’t know about your area, but
our gas prices keep jumping. They
were something like $2.69/9 and
now we’re up to $2.79/9
really hope they go down soon
for the holidays for all the people
who will be driving to relatives &

Happy Sunday!

Not much new around here – our temperature today is 64 degrees F! (It’s overcast & gray, but HEY – I’m just glad we’re finally getting warmer weather!)


Cinnamon Roll Cake

3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
2 eggs
2 tsp. vanilla
1 1/2 C. milk
1/2 C. butter, melted

Cinnamon Filling:
1 C. butter, softened
1 C. brown sugar
2 T. flour
1 T. cinnamon

2 C. powdered sugar
5 T. milk
1 tsp. vanilla
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl add flour, salt,
sugar, baking powder, eggs, vanilla
& milk – mix well. Slowly add melted
butter-mix just until combined. Spread
batter evenly in prepared pan.


In a small bowl, using a wooden spoon,

combine softened butter, brown sugar,

flour & cinnamon. Drop filling by spoonfuls

onto cake batter. Using a butter knife, drag

filling through filling & batter layers, making

a marble effect. Bake 35-40 minutes until a

knit inserted into center comes out clean.


In small bowl whisk powdered sugar, milk &

vanilla – pour glaze over warm cake & serve

warm or at room temperature. Serves 12


Sheet Pan Mini Meatloaves

3 large potatoes, peeled/cut into
1/2″ pieces
3 T. olive oil, divided
1/2 tsp. garlic salt, divided
1/4 tsp. black pepper, divided
2 large eggs, lightly beaten
1 C. tomato juice
3/4 C. quick-cooking oats
1/4 C. finely chopped onion
1/2 tsp. salt
1 1/2 lb. lean ground beef
1/4 C. ketchup
3 T. brown sugar
1 tsp. prepared mustard
1/4 tsp. ground nutmeg
1 lb. fresh asparagus, trimmed/

Preheat oven 425 degrees F.
Spray a large sheet pan or large,
shallow roasting pan with nonstick
cooking spray.
In large bowl combine eggs, tomato
juice, oats, onion & salt. Add beef;
mix lightly but thoroughly. Shape into
six 4″ X 2″ X 1/2″ loaves – place on
prepared pan. Combine ketchup, brown
sugar, mustard & nutmeg – brush over
loaves. Combine potatoes with 2 T. oil,
1/4 tsp. garlic salt & 1/8 tsp. pepper –
toss to coat – add to pan in a single layer.
Bake 25 minutes

Combine asparagus with remaining 1 T. oil,
1/4 tsp. garlic salt & 1/8 tsp. pepper – toss
to coat then add to pan. Bake about 15-20
minutes longer until a thermometer inserted
into meat loaves reads 160 degrees F. and
vegetables are tender. Let stand 5-10
minutes before cutting loaves & serving.
Serves 6

NOTE: if you are going to be busy – prepare
loaves ahead of time & refrigerate until
ready to bake.


Delmonico Potatoes

2 lb. Yukon Gold potatoes,
skin on – diced large
4 T. unsalted butter
1/4 C. diced red bell pepper
1/4 C. diced green bell pepper
2 T. finely chopped leeks
1 small onion, finely diced
1 large clove garlic, finely diced
(or put through a garlic press)
4 T. flour
3 C. Half & Half
1/2 C. heavy cream
1/8 tsp. ground nutmeg
1 tsp. salt
pinch black pepper
1 c. diced white American cheese,
3 T. grated Parmesan cheese, divided

Preheat oven 375 degrees F.
Butter (or spray) a 2 quart baking dish
or gratin pan. Cook potatoes in water
until almost done (there should be a
slight firmness in center) – drain.
In large, deep skillet melt butter over
medium heat. Add peppers, onion &
garlic – cook 5 minutes until onion is
translucent. Add flour & stir until there
are no lumps. Cook 1 minute. Gradually
add Half & Half, whisking until no lumps.
Stir in cream, 2 T. Parm. cheese & about
three-fourths of diced Amer. cheese. Stir
until cheese is melted. Add salt, pepper &
nutmeg – stir, reduce heat to Low & simmer
5 minutes. Add potatoes & leeks – stir to
coat. Turn potato mixture into prepared
pan. Top with reserved Amer. cheese &
remaining Parm. cheese. Bake 20-25
minutes until top is nicely browned &
sauce is bubbling. Serves 4-6


Honey-glazed Crockpot Ham

2 T. unsalted butter, melted
3 T. hoeny
6 lb. bone-in spiral cut ham
1 C. sugar
1/2 tsp. onion powder
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. garlic powder
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. paprika

Spray insides of crockpot with
nonstick cooking spray & place
ham in bottom. In small bowl
stir butter & honey – pour over
ham. Cover crockpot & cook on
Low 4 hours. Remove ham & place
in a baking dish. In medium bowl
combine sugar, onion powder, cinnamon,
nutmeg, garlic powder, cloves, ginger &
paprika until well mixed – sprinkle half
over ham. Place ham in oven & BROIL
on high until caramelized (check to make
sure it doesn’t burn while glaze cooks).
Place other half of sugar mixture in a small
saucepan with 3 T. water – simmer over
medium heat until sugar dissolves. Remove
ham from oven & pour glaze over ham.
Broil 1-2 minutes more, watching for
burning. Remove from oven & serve
warm or at room temperature.
Serves 12

NOTES: Cooking times will work for a
6-11 lb. ham. If ham is too big for
your crockpot you can cover with FOIL
& place lid on top of foil to seal in the

Crockpot Honey Baked Ham

7-10 lb. spiral ham
2 T. brown Dijon mustard (can use spicy)
1/2 C. brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. water
2 T. cornstarch

Spray insides of crockpot with
nonstick cooking spray & place
ham in bottom. In a saucepan
combine mustard, sugar, honey,
nutmeg & cinnamon on medium
heat. Cook 2-5 minutes until
ingredients melt & combine – whisk
thoroughly & remove from heat. Pour
water in bottom of crockpot then
pour honey/brown sugar mixture
over ham. Cover* & cook on Low
6-8 hours. Baste ham with juices from
bottom of crockpot once every hour.
Once ham is done, remove from crockpot.
Pour juices into a medium saucepan. Mix
2 T. cornstarch with 1 T. water & pour into
saucepan. Cook on medium heat until it
starts to thicken. Use that as a glaze over
ham or even as gravy for potatoes.
Serves 14

NOTES: *If lid doesn’t fit over the ham, you
can make a foil tent – make sure to seal

Preheat oven 350 degrees F.
Place ham in large dish/pot & follow
directions for pouring glaze/juices
on (same as above). Tent ham with foil
& bake 15-20 minutes per pound. Baste
ham once every 30 minutes.


Ham & Cheese Quiche

1 (9 inch deep dish) pastry crust*
4 eggs
2 C. Half & Half
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. smoked paprika
1 C. Cheddar cheese, grated
1/3 C. chopped green onion
3/4 C. diced (cooked) ham
Preheat oven 425 degrees F.
In large bowl crack eggs &
beat with a fork. Add Half & half,
salt, pepper & smoked paprika –
stir together well.

*If you are using a pre-made pie
crust – you should place crust &
tin inside a pie plate – that way, if
the filling comes over the edge a
bit, it won’t make a mess.

Place 1 C. shredded cheese in bottom of
unbaked crust; sprinkle green onions &
chopped ham on top. Pour egg/cream
mixture on top & carefully place in oven.
Bake 20 minutes.
Reduce heat to 325 degrees F. & cook
another 45 minutes. Let quiche stand
5 minutes before cutting. Serves 8


Green Goddess Bacon Salad

7 eggs, hard-boiled, peeled/sliced
7-12 slices bacon, cooked crisp & crumbled
3 C. Rotisserie chicken, shredded (cooked)
6-8 C. fresh baby spinach
1 red pepper, chopped
(optional: 1 bunch green onions, sliced)

In large bowl mix all salad ingredients.

Green Goddess Salad dressing

2 C. mayonnaise
1 T. tarragon vinegar
2 tsp. fresh parsley, snipped
2 tsp. fresh chives, snipped
1 tsp. fresh tarragon, snipped
1 green onion, sliced
(optional: 4 anchovy fillets, finely chopped)
Optional – milk

In blender or food processor mix all dressing
ingredients except milk; process until smooth.
If desired, thin with milk. Chill & keep refrigerated
until serving. Makes about 2 C. dressing
Salad serves 6


Dump & Bake Cheesy
Chicken & Rice

1 (10.5 oz) can cream of chicken soup*
1 C. uncooked long grain white rice
1 1/2 C. chicken broth*
1/2 tsp. onion powder
2 1/2 lb. boneless, skinless chicken
breasts (3-4)***
1 C. grated Cheddar cheese
salt/pepper, to taste
(optional garnish: chopped fresh parsley)

Preheat oven 375 degrees F.
Spray 2 qt. baking dish with nonstick
cooking spray. Whisk cond. soup, uncooked
rice, broth & onion powder in sprayed
dish. Season chicken with salt/pepper on
both sides & place on top of rice mixture
in dish. Cover tightly with foil & bake,
covered, 1 hour until chicken reaches an
internal temp. of 165 degrees F. & rice is
tender. Stir rice, sprinkle cheese on top &
return to oven (uncovered) 3-5 minutes
more until cheese melts. Garnish with
parsley, if desired, just before serving.
Serves 6

*can substitute cream of mushroom or
cream of celery soup

**can substitute water

***Poster recommends very thick chicken
breasts because they will have a longer
cooking time & will be done at the same
time as the rice. (thin pieces of chicken cook
in about 30-40 minutes & will be dried out
by the time the rice is done at the 1-hour mark).

NOTES:  Poster often tops the baked
casserole with cooked, crumbled bacon &
sliced avocado (California Chicken casserole)

Also: you can stir in some frozen peas or
thawed mixed vegetables to rice at the same
time you add the cheese on top. Frozen peas
will heat through in the oven in just minutes
(no thawing necessary).

She does NOT recommend substituting instant
or brown rice because they cook at different
times & different liquid ratios.

My ‘dear’ website/blogsite’ is acting up
again (making my cut & paste recipes
into extremely tiny words you can’t read)
so I’ll end this entry now.

Hope you have a great week and are able
to begin seeing & hearing signs of Spring!
Saw some crocus & robins in our yard and
heard a Red Wing Blackbird – it’s coming!




A new month –

Slowly but surely we’re finally seeing more signs of Spring – tiny crocus blooms and green leaves sprouting up which will eventually become hyacinth or daffodils – I LOVE SPRING! More sunshine – hearing and seeing the BIRDS back! YES – my favorite season, for sure!


Cake Mix Peanut Butter Bars

1 C. peanut butter

1/2 C. water

1 large egg

1 (15.25 oz) box yellow cake mix



1 stick margarine (1/2 C.), softened

1/4 C. milk

1-2 tsp. vanilla

3 T. cocoa

2-3 C. powdered sugar

Preheat oven 350 degrees F.

Spray a 9 X 13″ baking dish with

nonstick cooking spray. In medium

bowl combine peanut butter, water &

egg – stir until smooth. Stir in dry

cake mix until well blended then

spread into prepared pan. Bake 20-25

minutes until puffed & light golden

brown. Cool completely.


Mix all frosting ingredients using

an elec. mixer, beat until smooth.

Add more powdered sugar or milk

until you reach desired consistency –

spread on top of cooled bars

then cut into 24 bars.


Simple Skillet Breakfast Potatoes

6-7 Russet potatoes (about 5 C.,
chopped into cubes)
4 T. butter
1 tsp. smoked paprika
1/2 T. seasoned salt (poster uses Lawry’s)

Heat a deep skillet over medium-high
heat. Add butter & melt. Add potatoes &
stir so all potatoes have some butter on
them. Add paprika, seasoned salt, salt/
pepper – stir, making sure all seasonings
are evenly distributed. Cover pan & cook
potatoes about 15 minutes. (check them
several times to be sure they aren’t
burning – stir each time you check.)
When potatoes are soft on insides, remove
pan from heat & taste – add more salt/pepper
as needed. Serves 6-7


Chinese Cabbage Salad

2 to 2 1/2 lb. Nappa cabbage
5 green onions, sliced
3 pkgs. ramen noodles
1/2 C. butter
1/4 C. sliced almonds
1/4 C. sesame seeds


3/4 C. peanut oil (or 3 T. peanut
butter & canola to equal 3/4 C.)*
1/2 C. sugar
1/4 C. rice vinegar
2 T. soy sauce

Cup end off cabbage (discard). Thinly
slice cabbage & place in a large bowl;
add green onions to bowl. Place ramen
noodles (not flavor packet) to a gallon-
sized zip-lock bag – seal bag & pound
noodles into small pieces using a meat
tenderizer (or other heavy object). Heat
a large skillet over medium-high heat –
add butter & melt then add almonds,
sesame seeds & ramen pieces. Cook,
stirring frequently, until toasted brown –
set mixture aside to cool.

*Place 3 T. peanut butter in glass measuring
cup – pour canola oil in cup so that cup measures
3/4 C. Place cup in microwave & heat 30
seconds – stir until peanut butter dissolves.

In medium saucepan add sugar, peanut oil
(or substitute), soy sauce & rice vinegar – bring
to a rolling boil over medium-high heat. Let it
boil hard for 1 minute then set aside to cool.
When you are ready to serve – toss cabbage &
green onions with crunchy ramen mixture &
pour dressing over top to coat – serve
immediately. Serves 15

NOTE: If you have extra dressing (or make
extra) it will thicken up when refrigerated.
Place dressing in a glass bowl & microwave
20 seconds – stir then use.


Chicken & Sour Cream Gravy

4 boneless/skinless chicken breast
halves (about 2 lb)
1/4 C. butter
2 C. chicken broth
1 C. sour cream (full fat)
1/2 tsp. garlic powder
2 T. flour
salt/pepper, to taste

Cooked egg noodles to serve 4
Melt butter in large skillet over medium
heat. Add chicken & cook until very lightly
browned on both sides but not cooked
through. Add chicken broth to skillet &
reduce heat to Low – simmer about 10
minutes until chicken is cooked through –
remove from skillet & place on a plate.
Leaving chicken broth in skillet, add sour
cream, garlic powder, salt/pepper. Stir
until sour cream is melted & fully
incorporated. Remove about 1/2 C.
liquid & stir flour into it until smooth –
pour back into skillet & stir using a wire
whisk until gravy is thickened & smooth
again. Add chicken back to skillet & turn
to coat. Serve with cooked egg noodles.
Serves 4


Crockpot French Onion Pork

3-4 pork chops
1 (10 3/4 oz) can French onion soup
1/4 C. water
1 tsp. dried parsley

Cooked egg noodles for 4-5 people

Place chops in crockpot; mix soup &
water & pour over chops. Sprinkle
parsley on top; cover & cook on Low
8 hours or High 4 hours. Just before
serving, cook egg noodles per directions
on pkg. Serve French Onion pork over
cooked noodles.

Sauteed Snap Peas with
Roasted Vegetables

1 1/2 lb. petite gold potatoes, halved
8 oz. baby bella mushrooms, halved
2 T. butter, melted
1 tsp. each: salt, pepper, garlic powder
1 T. olive oil
8 oz. snap peas, tough strands removed
1/2 white onion, minced
1/3 C. chopped green onion

Preheat oven 375 degrees F.
Line a sheet pan with foil & spray with
nonstick cooking spray. Toss potatoes &
mushrooms with melted butter & spread
across prepared sheet. Season with
salt/pepper/garlic powder. Roast 45
minutes, turning every 15 minutes until
cooked through & tender.
NOTE: During last 10 minutes of roasting,
in large skillet, heat olive oil over medium
heat. Add snap peas & onion; cook, stirring
occasionally, 5-7 minutes. Combine
roasted & sauteed vegetables in large
bowl; stir in green onion. Serves 6
Refrigerate any leftovers


 Banana Cream Cheesecake

(6 hour or overnight recipe)

20 ‘Nilla wafers

1/4 C. butter, melted

24 oz. cream cheese, softened

2/3 C. sugar

2 T. cornstarch

3 eggs

3/4 C. mashed bananas (about 2)

1/2 C. whipping cream

2 tsp. vanilla

Preheat oven 350 degrees F.

Place wafers in a blender or food

processor – blend/process until finely

crushed. Add melted butter & blend

well – press onto bottom of a 10″

pan & refrigerate.


In large bowl beat cream cheese using

elec. mixer on medium speed until

creamy. Add sugar & cornstarch – beat

until blended. Add eggs, one at a time,

beating well after each addition. Beat

in bananas, whipping cream & vanilla –

pour mixture into prepared crust. Place

pan on a cookie sheet & bake 15

minutes. Reduce oven temperature to

200 degrees F. and bake another 75

minutes. Cool completely on wire

rack. Refrigerate cheesecake, uncovered,

6 hours or overnight.

Allow cheesecake to stand at room

temperature 15 minutes before




It has been a nice, quiet week so far – I
don’t babysit until Friday, starting at 3 p.m.-
(I’m guessing) 7/8 p.m. but that’s not bad!
I’ve been able to go to both knit groups –
knitting & laughing, went grocery shopping
and shopping for new shoes – it’s been a
very relaxing week so far. Both knit groups
now have 35 more pairs of baby booties to
donate and we still have another 2 weeks
before the lady in my group who takes them
will be back; my ladies are so generous in
their gifting – makes me happy to know them.

Hope you are having a nice week, as well;




and then there’s S-N-O-W!

This was part of the church parking lot this morning – about 26 degrees F. and REALLY chilly! The car windows were frozen/iced shut – took some scraping just to get out of our driveway but we made it. The trees & bushes looked so pretty so I took a picture.


Ok – now I’m getting frustrated – again – my site won’t post the recipes in the normal sized fonts – just in teeny-tiny letters – UGH!


Strawberry Cheesecake Dump Cake

1 (15.25 oz) box vanilla or French vanilla

cake mix

1 stick butter, melted

1 (8 oz) pkg. cream cheese

2 (21 oz, ea) cans strawberry pie filling

Preheat oven 350 degrees F.

Spray 9 X 13″ baking dish with nonstick

cooking spray. In medium bowl melt butter.

Using a fork, mix in dry cake mix until well

combined & crumbly. Pour both cans pie

filling into prepared dish & spread evenly.

Slice cream cheese into thin pieces & lay slices

on top of pie filling. Pour crumbly cake mixture

on top & spread evenly. Bake 30 minutes until

bubbling & top is light brown. Serve warm.

Serves 9



Polynesian Glazed Meatballs

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 C. bbq sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 (8 oz, ea) cans pineapple chunks,
drained (liquid reserved)
3/4 lb. frozen, fully-cooked meatballs

Cooked rice to serve 4
Heat oil in large skillet on medium-high
heat. Add peppers & onions, cook 5
minutes until crisp-tender, stirring
frequently. Stir in BBQ sauce, ginger,
garlic powder & reserved pineapple
liquid. Add meatballs, stir until evenly
coated; cook 10 minutes until meatballs
are heated through, stirring occasionally.
Stir in pineapple chunks & serve over
cooked rice. Serves 4


Alfredo Gnocchi Casserole

4 round butter crackers (like Ritz),
finely crushed
1/4 tsp. dried thyme
1 tsp. butter, melted
1 lb. gnocchi, uncooked
2 C. tightly packed fresh spinach
2 C. water
1 C. alfredo pasta sauce
1 C. shredded sharp Cheddar cheese

Preheat oven 350 degrees F.
Crumb topping:
In small bowl combine cracker crumbs,
thyme & butter.

In 2 qt. microwaveable bowl, microwave
gnocchi, spinach & water on High 4 minutes;
drain. Combine gnocchi, & remaining
ingredients (except topping)- mix well. Top
with crumb topping & bake 25 minutes
until heated through. Serves 4


Oven-baked Shrimp & Grits

1 (32 oz) carton chicken broth
1 C. quick-cooking grits
1 (10 oz) can diced tomatoes &
green chiles, drained
1 C. shredded Monterey Jack cheese
1 C. shredded Cheddar cheese, divided
black pepper
2 T. butter
1 medium green pepper, chopped
1 medium onion, chopped
1 lb. uncooked shrimp (31-40 per
lb), peeled/deveined
2 cloves garlic, minced

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
broth & grits in pan & bake, uncovered,
30-35 minutes until liquid is absorbed &
grits are tender. Stir in tomatoes, Mont.
Jack cheese & 1/2 C. Cheddar cheese.
Bake, uncovered, about 10 minutes until
heated through. Sprinkle with pepper &
remaining cheese – let stand 5 minutes.
In large skillet heat butter over medium-
high heat. Saute green pepper & onion
6-8 minutes until tender. Add shrimp &
garlic – cook & stir 2-3 minutes until
shrimp turn pink – spoon over grits.
Serves 4


Crockpot Cheesy Broccoli/Rice

3 C. chicken broth
1 lb. broccoli florets
2 C. uncooked long-grain white rice
1 1/2 lb. boneless skinless chicken
breasts or thighs cut into bite-sized
pieces (you can also substitute uncooked
or cooked cubed ham)
1 (13.75 oz) can cream of chicken soup
1 (13.75 oz) can cream of mushroom soup
1 C. evaporated milk
1 tsp. garlic salt
1/2 tsp. black pepper
8 oz. grated sharp Cheddar cheese

In a large pot bring chicken broth to a
boil – add broccoli to broth & cook 3
minutes then pour broth & broccoli
into crockpot. Stir in rice, chicken (ham)
both soups, evap. milk, garlic salt, pepper
& half of cheese. Cover & cook on High
2 hours *. Uncover & sprinkle top with
rest of cheese – let melt. Serves 10

*Depending on your crockpot cooking
times can vary from 90 minutes to 3 hours
on High – posters took 1 hour 50  minutes.

White Chicken Chili

1 T. olive oil
1 small yellow onion, diced
1 jalapeno pepper, seeded/minced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin
2 (4.5 oz, ea) cans green chilies
3 boneless skinless chicken breasts,
cut into thirds
5 C. chicken broth
kosher salt/ground black pepper, to taste
2 (15 oz, ea) cans white beans, drained/rinsed
1 1/2 C. frozen corn
1/2 C. sour cream
fresh chopped cilantro, (garnish)
1/4 C. shredded Monterray Jack cheese
1/4 C. crushed tortilla chips

In large pot over medium heat, heat oil.
Add onion & jalapeno – cook until soft,
about 5 minutes. Add garlic, oregano, cumin &
cook 1 minute. Add green chilis, chicken & broth;
season with salt/pepper & bring to a boil. Reduce
heat & simmer, covered, 10-12 minutes until
chicken is tender & cooked through. Transfer
chicken to a plate & shred using 2 forks – return
to pot & add white beans & corn. Bring to a
simmer & cook 10 minutes. Turn off heat &
stir in sour cream. Ladle chili into bowls &
garnish with cilantro, cheese & chips before
serving. Serves 6-8


Since my site is acting up, I’m going to

close this post now.


Have a GREAT day!





It’s Saturday again – YAY!

It’s been another busy week – today is my OFF/FREE day and I spent a good 2+ hours just going shopping! I have been looking for a Spring-type ‘something’ to hang on my shepherd’s crook by our porch entrance; found a nice wooden Welcome sign at KMart, but it was $20 and I’m a cheapskate. Went to Big Lots and found a really nice all metal one for $7 – SCORE! I’ve been needing winter everyday shoes for about a month now (should I admit? Ever since I kicked a big glob of ice behind my car tire and that took off part of my rubber sole!). I’ve scanned Amazon and all types of sites for those shoes – found some really close – had them sent (too small/tight) – sent them back only to find they don’t sell the next half-size up of that particular shoe! Found another close match – ordered them in the half-size bigger only to find that the way they were constructed really jammed my stupid bunion – (ah, the fun of getting old . . .bunions!) so sent them back as well. Today I finally found something VERY close to my old shoes – these are all leather Cobbie Cuddlers – sure hope they work! Stopped at our local charity thrift store & found the perfect top to go with a new skirt AND a really nice beaded black winter sweater with snowflakes on it for $6!!! I know most people try to avoid those sweaters but I like them for winter – just for fun! All-in-all, it was a GOOD shopping day!


Carrot Cake Bars with Cream
Cheese Frosting

Cake:  Step One

1 1/4 C. unsweetened applesauce (or oil)
2 C. sugar
3 eggs

Step Two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step Three:
2 C. grated carrots
1 C. shredded sweet coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple, not drained:
use IN JUICE, not syrup


1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
Preheat oven 350 degrees F.
Lightly spray a 10 X 15″ jelly roll pan
with nonstick cooking spray or line
with parchment paper.
Combine cake ingredients; first Step one,
then two, then stir in Step 3. Pour batter
into prepared pan & bake 25-30 minutes
until a toothpick inserted into center
comes out clean. Cool completely.
Using an elec. mixer in large bowl beat
butter & cream cheese until fluffy. Add
vanilla & powdered sugar (in small batches
until fully incorporated) – beat until smooth.
Spread on top of cooled cake bars.
Store leftovers in an airtight container,
refrigerated, up to 3 days. Makes 36 bars

The Best Tuna Casserole

3 C. wide egg noodles (about 5 oz)
1/4 C. unsalted butter
1 C. celery, chopped
1 red bell pepper, chopped
1/2 onion, diced
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/4 C. whole milk
2 T. Dijon mustard
12 oz. water-packed chunk tuna, drained
1/2 C. frozen peas, thawed
4 oz. Cheddar cheese, shredded
1/2 C. panko bread crumbs
1/4 C. grated Parmesan cheese
1 tsp. smoked paprika
1 T. chopped parsley
1 T. butter, melted

Preheat oven 375 degrees F.
Lightly spray a 2 qt. baking dish
with nonstick cooking spray. Cook
noodles accordg. to pkg. directions for
al dente – drain. In large skillet over
medium heat, melt butter. Add celery,
bell pepper & onion – cook until onion
is translucent, stirring frequently. Stir
in flour, salt & pepper – slowly add milk &
cook, stirring constantly, until thick &
bubbly. Stir in Dijon mustard. Add tuna,
peas, noodles & Cheddar cheese – fold into
sauce & pour into prepared dish. In a small
dish combine panko, Parm. cheese, paprika,
parsley & melted butter – sprinkle over top
of casserole & bake 25-30 minutes,
uncovered, until heated through & golden
brown on top. Let stand a few minutes before
serving. Serves 10


Crockpot Smothered Pork Chops

6 pork chops
2 (10 3/4 oz, ea) cans cream of mushroom
6 oz. can French fried onions
2 stalks celery, chopped
1 1/4 C. milk
1 1/2 tsp. salt
1 tsp. black pepper

Cooked rice to serve 8

Cut pork chops into bite-sized pieces &
place in crockpot. Add all other ingredients
(except rice) to crockpot & stir to combine
well. Cover & cook on High 4 hours (or
Low 6 hours). Serve over rice & sprinkle
French Fried onions on top of each serving.
Serves 8


Crispy Roasted Chicken

1 (3-4 lb) whole chicken (giblets
removed, if included)
6 cloves garlic, minced (about 2 T.)
2 T. butter, melted

Thoroughly rinse insides & outsides of
chicken – gently pat dry using paper towels.
Using your fingers, carefully lift up skin on top
of chicken (near the neck) & pull up gently. Using
your other hand, gently separate skin from breast
& thigh meat – stuff half of garlic between skin &
meat so that it fairly evenly spread out. Spread
remaining garlic over inside cavity of chicken.
Baste entire outside of chicken with melted butter
– sprinkle generously with salt/pepper.

(OPTION: cover & refrigerate for 12-24 hours)

Preheat oven 450 degrees F.
Place oven rack to lowest position.
In large roasting pan, loosely place foil
in bottom of pan. Place a V-shaped baking
rack in bottom of roasting pan. Flip chicken
so breast side faces down, tucking wings under
& place on V rack. Roast chicken 25 minutes.
Remove pan from oven. Using 2 large wads of
paper towels, flip chicken to breast side up
until a thermometer inserted into thickest part
of breast reads 135 degrees F.  15-25 minutes.

Increase oven temperature to 500 degrees F.

Continue to roast chicken until skin is golden
brown, crisp in thermometer inserted into
thickest part of breast registers 160 degrees F.
and 175 degrees inserted into thickest part
of thigh, 10-20 minutes. Transfer chicken to
a cutting board & let rest 20 minutes. Carve &
slice immediately.

NOTE: For a slightly less crispy version
Cook chicken – breast side down about 1 hour
at 375 degrees F. Basting every 20 minutes is
a plus.


Shrimp, Peas & Rice

1 T. unsalted butter
2 C. chicken broth (canned/low sodium)
1/2 C. frozen peas
1 C. uncooked converted brown rice
4 tsp. olive oil, divided
1 1/4 lb. peeled/deveined shrimp
2 T. grated Pecorino Romano cheese
1 T. chopped parsley (garnish)

In large heavy skillet melt butter over
medium heat; add rice & saute 2-3
minutes. Add chicken broth & peas –
bring to boil. When just about all
liquid is absorbed, cover & reduce heat
to Low. Cook, covered on Low 20 minutes
until rice is cooked through. Turn off heat
& let stand, covered, 5 minutes.

Meanwhile – in second large skillet heat 2 tsp.
olive oil over medium heat until hot. Season
shrimp with salt/pepper & add to hot skillet.
Cook 2-3 minutes until shrimp is opaque & cooked
through. Remove from pan. Add 2 remaining
tsp. olive oil to skillet on High heat & add cooked
rice, shrimp, grated cheese & parsley – saute
another 1-2 minutes to slightly crisp, mixing well.
Serves 4


Easy Baked Taco Pie

1 lb. ground beef
1 onion, chopped
1 T. chili powder
1 (14.5 oz) can diced tomatoes,
1 (10 oz) pkg. frozen corn, thawed/
6 whole wheat tortillas (6 inch)
1 C. Mexican-style shredded cheese,
1/4 C. sour cream

Preheat oven 375 degrees F.
Brown meat with onions &
chili powder in large skillet
over medium-high heat. Add
tomatoes & corn; cook 5
minutes, stirring occasionally.
Spoon 1 C. mixture into a 2 qt.
round casserole dish; cover
with 3 tortillas, overlapping if
necessary to fit in dish. Top
with 2 C. remaining meat
mixture & 1/2 C. cheese. Cover
with remaining tortillas & meat
mixture. Cover & bake 25-30
minutes until heated through.
Top with remaining cheese;
bake, uncovered, 5 minutes until
melted. Cut into wedges & serve
topped with sour cream.
Serves 4


Strawberry Cream Cheese Cookies

3/4 C. chopped strawberries
1 T. lemon juice
1/2 C. plus 1 T. granulated sugar
2 C. flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 C. butter, softened
1/4 C. packed brown sugar
1 large egg
1 tsp. vanilla


4 T. cream cheese, softened
3 T. powdered sugar
zest of 1 lemon

Preheat oven 350 degrees F.
Line 2 large baking sheets with
parchment paper & spray with
nonstick cooking spray.


In small bowl stir strawberries, lemon
juice & 1 T. gran. sugar until combined.
Let stand 10 minutes then drain.
In medium bowl whisk flour, baking
powder & salt. In large bowl using elec.
mixer, beat butter, remaining 1/2 C. sugar
& brown sugar until fluffy. Beat in egg &
vanilla then stir in flour mixture until
just combined. Using a wooden spoon,
very gently fold in strawberries.

In medium bowl combine cream cheese,
powdered sugar & lemon zest until smooth.
Scoop into 12 small balls (about 1 1/2 tsp. each)
& place on prepared baking sheet.  Using a
medium cookie scoop, scoop heaping table-
spoons of dough (about 24 balls) & flatten
into pancake-like circles on baking sheet. Place
cream cheese filling ball on top of 12 pieces of
dough. Place remaining dough on top of filling &
pinch edges together – roll gently into balls. Arrange
stuffed cookie dough balls 2 inches apart on sheets
& bake about 18 minutes until cookies are set &
just golden around edges. Makes 12


Our weather is now typical Spring in Michigan-
41 degrees F., gray and rainy. Looking at today/
tonight’s forecast it’s NOT NICE: 90% chance
of rain/snow then snow!!! UGH! Less than an
inch accumulation – but COME ON! WE WANT
SPRING!!! I can’t complain too much because
I’ve seen snow on Easter before – one year when
I was around 10 yrs. old there was a good 2 FEET
of snow Easter morning – BIG SHOCK! Oh well –
we Michiganders are resilient – we’ll get through
this with flying colors! I have faith!

Have a great day!



Thoughts on a Tuesday

I know it’s right around the corner – saw two really FAT robins Sunday (here in Michigan that’s usually our first signs of Spring). The weather is still chilly – going from the 20’s when I wake up into the 40’s during the day – some days ahead show rain but that’s MUCH better than snow! I keep peaking out my kitchen window to see if there are any signs of crocus popping up – none so far.


Cake Mix Cookies

1 (15.25 oz) box lemon cake mix
2 eggs
1/4 C. vegetable oil
2 T. lemon juice
1 T. lemon zest
1/4 tsp. vanilla

Optional Glaze:
1 C. powdered sugar
2 T. lemon juice
1/4 tsp. vanilla

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In large bowl using elec. mixer
add all ingredients & beat on medium
speed until smooth, about 2 minutes.
Using 2 spoons, drop cookie dough
into 12 heaping tablespoons, about
1 1/2 inches apart on each sheet.
Bake 8-10 minutes until tops look dry &
don’t wiggle when sheet is shaken. Let
cool 5 minutes before transferring to a
wire rack. While cookies cool, make

In medium bowl whisk together powdered
sugar, lemon juice & vanilla. If you would
like a thinner glaze, add additional lemon
juice, 1 T. at a time (for less lemon flavor,
use water or milk). If you would want a
thicker glaze, add lemon zest. Drizzle on
cooled cookies & allow to harden 10-15
minutes. Makes 24 cookies


Poppy Seed Chicken

5 C. cooked, cubed chicken
1 C. sour cream
2 (10.5 oz, ea) cans cream of chicken
2 C. crushed butter crackers (about
1 1/2 tubes)
1/2 C. melted butter
1 T. poppy seeds
1 tsp. Worcestershire sauce
1/4 tsp. celery salt
1 tsp. minced garlic
1 T. lemon juice
1/4 tsp. black pepper

Cooked rice to serve 4 – if desired-
see end of recipe
Preheat oven 350 degrees F.
*Boil raw chicken breasts 20 minutes;
let cool slightly & cut into 1 inch cubes.
Spray a 9 X 13″ baking dish with nonstick
cooking spray – place chicken cubes in dish.
In medium bowl stir condensed soup & sour
cream. Add Worc. sauce, celery salt, garlic,
lemon juice & pepper – stir well & pour over
chicken & spread evenly. In separate bowl, stir
crushed crackers, poppy seeds & melted butter –
sprinkle over chicken & sauce. Bake 30 minutes
until top of casserole is browned & sauce is
bubbly. Serve plain or over cooked rice.
Serves 4


Hungry Man Breakfast Burritos
(buffet style)

2 dozen eggs
splash of milk
salt/pepper, to taste
1 (32 oz) bag Southern potatoes
5 T. butter
8-10 large burrito-style tortillas

diced ham
cooked/crumbled bacon
cheese (your choice, shredded)
sour cream
BBQ sauce
maple syrup

Place all eggs in large bowl – add splash
of milk & a little salt/pepper – whisk
until froth. Heat a large skillet over
medium-high heat – spray with nonstick
cooking spray & pour eggs in. While eggs
are cooking, scrape bottom of pan using
a spatula until eggs are cooked through.
While eggs are cooking heat another large
skillet & add butter – once melted, pour
hash browns into pan & cook, stirring,
until golden brown. Heat tortillas in a
microwave (OR) wrap in foil & heat in
oven until heated through & warm.
Place on serving counter: tortillas,
eggs & toppings – serve buffet style
Serves 8


Easy Chicken Enchilada Casserole

1 lb. boneless/skinless chicken breasts
(about 2 large)
1 (14 oz) can enchilada sauce
6 medium corn tortillas*
3 C. shredded Monterey Jack cheese

Cut each chicken breast into about 3
pieces & place in a small pot. Pour
Enchilada sauce over & cook, covered,
on Low to medium heat until chicken is
cooked through, about 20 minutes. (No
water is needed, chicken will cook in sauce)
Make sure you stir occasionally so it doesn’t
stick to bottom. Remove chicken from pot &
shred using 2 forks.

Preheat oven 375 degrees F.

Place 1/4 C. leftover Enchil. sauce
in bottom of a baking dish** – poster
used longer dish so she could place
2 tortillas across. Place 2 tortillas on
bottom, top with 1/3 of chicken &
1/3 of remaining sauce. Sprinkle with
1/3 of cheese & repeat starting with
2 more tortillas, chicken, sauce, cheese –
repeat with last layer ending with cheese.
Bake 20-30  minutes uncovered, until
bubbly & cheese has melted & started
to brown on top. Serve warm.
Serves 6

* poster used corn tortillas but Flour
work, also. Some people mentioned that
flour turned out a bit soggier than corn.

**Poster used a 5 & 7″ casserole dish
but said a 9 X 13″ or 8 X 8″ works as well


Crockpot Green Beans & Bacon

12 oz. center-cut bacon
29 oz. canned green beans*
1 medium yellow onion, chopped
1/2 C. maple syrup
1/4 C. brown sugar

In a sauce pan heat bacon & onion just
until bacon is cooked (do not brown).
Drain green beans & pour into 5 qt or
larger crockpot. Add bacon, onion &
bacon drippings on top of green beans.
Add brown sugar & maple syrup – stir
well. Cover & cook on Low 6-8 hours or
High 4-5 hours. Serves 10

NOTE: *Can use fresh or frozen green


Chicken Tortilla Soup

2 qts. chicken stock
meat from 1 chicken (rotisserie)
16 white or yellow corn tortillas
1 T. olive oil
2 T. vegetable oil
2 C. diced onion
2-3 T. jalapeno, diced (depending
on how hot you like it)
2 T. fresh garlic, chopped
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. white pepper
2 tsp. gumbo file powder (optional,
but recommended)
1 (14.75 oz.) can creamed corn
1 (7 oz) can diced mild green chiles
2-4 T. yellow corn meal (see note)
2 (14.5 oz, ea) cans fire-roasted diced
tomatoes, drained
few shakes Worcestershire sauce
Kosher salt, to taste

Topping Options:

lime wedges
Pepper Jack cheese, shredded
chopped cilantro
Tortilla strips (see note)
Sliced fresh avocado
sliced scallions
sour cream
Preheat oven 425 degrees F.
Line a sheet tray with parchment paper.
Lay out 16 corn tortillas on cutting board
& slice into thin strips – spread out on sheet
pan & coat with a drizzle of olive oil just
to moisten. Bake 20 minutes, tossing every
5 minutes (If getting too brown, remove before
the 20 minutes is up). Separate 1/4th of strips
as a garnish for serving – place remaining aside
for later.

In a 5-6 qt. heavy bottomed soup pot or Dutch
oven, heat vegetable oil over medium heat. Once
hot, add onions, jalapeno, garlic, cumin, coriander,
white pepper & (if using) gumbo file. Saute & stir
5 minutes. Add stock, creamed corn, diced green
chiles, cooked tortilla strips from earlier & corn
meal*. Bring to boil then lower to simmer &
cook 5 minutes. While soup is simmering, drain
canned tomatoes & discard liquid. After 5 minutes
puree soup using an immersion blender or regular
blender (in batches) until smooth. Check for
thickness – if you want it thicker, add more corn-
meal. If too thick, dilute with more stock or water.
When adding corn meal, it needs 5 minutes of
cooking to bloom & thicken the soup so don’t
add too much at once. Add drained tomatoes &
Worcs. sauce & taste – only add more salt if you
think it needs it. Serve immediately with any
of the suggested toppings. Serves 8-12

* If you use 2 T. cornmeal, the finished soup
will be creamy in consistency & easily drip from a
spoon. 4 T. will make finished soup thick, almost
like a porridge. Start with 2 T.


Mint Chocolate Chip Ice Cream

1 (16.5 oz) box devil’s food cake mix
1 (48 oz) container mint chocolate
chip ice cream, softened
sprinkles (optional)

Whipped Topping:
1 C. heavy whipping cream
2 T. sugar
1/2 tsp. vanilla
(green food coloring – optional)

Preheat oven 350 degrees F.
Line 2 muffin tins with cupcake
liners. Prepare and bake cupcakes
accordg to pkg. directions – cool
Line a cookie sheet with waxed paper;
place in freezer. Using a spoon, remove
centers from cupcakes, leaving bottoms
intact. Crumble removed pieces in a bowl.

Working in batches of 4, dollop a small
scoop of ice cream into each center, then
place on cookie sheet in freezer. Cover
with plastic wrap & freeze at least 4 hours.

In a chilled mixing bowl, whisk cold whipping
cream, sugar, vanilla & food coloring (if using)
on High speed until stiff peaks form, about
1 minute. Place whipped topping in a zip-lock
bag. Snip bottom corner then use bag to
pipe topping onto cupcakes. Sprinkle tops
with crumbled cake & sprinkles (if using).
Serve immediately & freeze any leftovers.
Makes 24


There are times in our lives when we are
faced with our own mortality – having breast
cancer 8 years ago did that for me. At that
time I met a young lady who, also, was going
through the same thing – except hers was
much more serious/aggressive. She beat it,
met a young man, married and had a handsome
little son who is around 2 1/2 now. About
2 years ago she, again, contracted cancer (I didn’t
know about it at that time) but this time it was
brain cancer. About 2 weeks ago she finished her
final radiation treatment and we were hopeful;
but her body was just not strong enough and she
passed away yesterday – she was 34. She was a
very strong example of how to go through a very
difficult situation with grace; she was a believer
and her faith held her when her physical strength
could not. All during this time she and her Mom
posted many family photos on Facebook – each one
with the title: “Making Memories” – somehow I
think she knew her life would be short and yet
she wanted to make the most of it with all of
her loved ones – and she did that. Her brother
is a very close friend of my oldest son and her
Mom and my husband used to work together
at the telephone company many years ago so
we know the whole family. She will be greatly
missed but she certainly made a legacy of
her life and how to go through adversity with
grace and faith.

Hoping you have a good day;



Happy Thursday!

it’s Thursday – over half-way through the week! Will be babysitting in a very short while (hopefully, it will be a short day but tomorrow is 10:30 – ??? which could be 6/6:30/7 – whatever).

Weather-wise, it’s typical Michigan Spring – sometimes rainy & gray, sometimes sunny! 30’s for most of week but also possibility of SNOW two days – oh well . . . at least we know SPRING IS ON THE WAY! We have Aconite flowers all over the backyard; they’re a bright yellow ground cover. Originally they were all on my neighbor’s side of the fence, but slowly, over the years, they have all crept under the fence and now are all over MY yard (and NONE on theirs! Strange!)


Homemade Chocolate Turtle Cake

1 C. chocolate chips
2 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake mix accordg. to pkg. directions &
pour half of batter into prepared pan.
Bake 15 minutes. Remove & let cool.
In a double boiler, add unwrapped
caramels, milk & butter – stir constantly
until melted – pour over cooled cake.
Sprinkle top of cake with 1 C. pecans &
chocolate chips. Pour remaining batter
on top & bake 20 minutes.


Bundt Cake Breakfast

1 C. cooked, diced ham
1 C. Tater Tots – frozen
1 dozen eggs, whisked
1 can Pillsbury Grands biscuits (8),
diced – raw
2 C. cheese – your choice (poster used Cheddar)
1/4 C. milk

Preheat oven 400 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix all ingredients
together in large bowl & pour into
prepared pan. Bake 45 minutes.
When done, turn onto a platter –
cut & serve.

NOTE: You can substitute any cooked
meat or veggies – the key is to not add
too much starch.


Lemon Chicken Rice Skillet

4 boneless skinless chicken breast
halves (or boneless chicken thighs)
salt/pepper, to taste
1 tsp. garlic powder
1 tsp. dried parsley
2 T. butter
1 C. uncooked white rice (poster used Jasmine)
2 1/4 C. chicken stock
1 tsp. lemon zest & 3 T. lemon juice, from
one lemon
1 tsp. dried parsley
1 whole lemon, cut into slices – (garnish)

Heat large skillet with lid over medium-
high heat. Season chicken with salt/pepper,
garlic powder & parsley. Add butter to skillet
& cook chicken in hot butter until browned,
but not cooked all the way through (about
2 minutes per side). Remove chicken from
skillet to a plate. Add rice, chicken stock, lemon
zest, lemon juice & parsley to skillet over medium
heat; using a wooden spoon, scrape browned bits
from bottom of pan. Let rice come to a small boil,
then reduce heat to simmer. Place chicken on top
of rice mixture, cover with lid & cook 20-25 minutes
until rice is tender & liquid is absorbed. Garnish
chicken with lemon slices & extra parsley, if desired.
Serves 4


Crockpot Chicken Alfredo Tortellini

1 C. diced onion
4 cloves garlic, minced
8 C. chicken broth
4 medium carrots, cut into 1/2″
4 ribs celery, cut into 1/2″ pieces
1 tsp. salt
1 tsp. black pepper
2 lb. boneless skinless chicken
breasts (frozen is OK)
1/2 C. flour
2 C. Half & Half
1 (19 oz) pkg. frozen cheese tortellini
1 1/2 C. grated/shredded Parmesan
5 large kale leaves, washed & coarsely
chopped (discard stems)
salt/pepper, to taste

Add onion, garlic, chicken broth, carrots,
celery, salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours (6 hours
for thawed chicken/8 hours for frozen).
Remove lid & use tongs to place chicken
on a cutting board – cut into pieces or
shred – add back to crockpot. Turn
heat to High – warm the Half & Half*.
Whisk flour, 1 T. at a time, into Half &
Half until smooth – pour into crockpot.
Stir & let soup thicken about 10 minutes.
Add in tortellini, Parmesan & kale.
Tortellini will cook in about 5-10 minutes.
Adjust salt/pepper to taste.
Serves 8-10

* Poster warms in a microwaveable
cup or bowl for 1 minute


I thought this was a VERY INTERESTING idea!

Wafflemaker Hash Browns

1 (30 oz) bag frozen shredded hash
browns, thawed
4 T. (1/2 stick) butter, melted
1 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 C. grated Cheddar cheese
3/4 C. chopped ham

Preheat waffle maker on regular
setting & spray both heated elements
with nonstick cooking spray. Squeeze
out any excess moisture from potatoes &
place in a bowl. Pour melted butter over,
sprinkle with salt/pepper & stir. Scoop
a heaping 1/2 C. of mixture into each bottom
waffle section* – top with a generous 2 T.
Cheddar then a sprinkling of chopped
ham. Top cheese & ham in each section
with another 1/4 C. hash browns. Close
waffle iron & cook 15 minutes on
regular setting. Repeat with rest of
hash browns, cheese & ham, filling
one section of waffle iron. Makes 5

*you  might want to spread hash browns
around a bit to totally fill each section


Tamale Pie

1 box corn muffin mix (like Jiffy)
1 large egg
1/2 C. sour cream
1/2 c. canned creamed corn
1 T. olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt/ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 C. red enchilada sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese

Preheat oven 400 degrees F.
Grease a large oven-safe skillet with
nonstick cooking spray. In large bowl
whisk corn muffin mix, egg, sour cream
& creamed corn – pour into prepared
skillet & bake 20 minutes until golden.
Let cool.
In large skillet over medium heat, heat
oil. Add onion, cumin & chili powder –
season with salt/pepper – cook 5 minutes
until soft. Add garlic & cook 1 minute until
fragrant. Add gr. beef & cook, breaking up
meat with a wooden spoon, until no longer
pink, about 6 minutes; drain. Poke entire
surface of cooked cornbread with a fork &
pour enchilada sauce over. Top with beef &
cheeses. Cover with foil & bake about 20
minutes until cheese is melted. Turn on
broiler, remove foil & broil about 5 minutes
until cheese turns golden. Serves 6


Knock Your Socks Off Chicken
& Sausage

1 1/2 lb. boneless skinless chicken
1 pkg Andoulle sausage (or you can
use smoked sausage, kielbasa)
1 (8 oz) pkg. cream cheese, room temp.
1 C. chicken stock
1/2 C. white wine (or beer or chicken
3 cloves garlic, minced
1 small yellow onion, diced
2 T. grainy mustard
1/2 tsp. salt
(scallions – chopped – optional garnish)
Cooked white rice, noodles, quinoa or
pasta to serve 4
In medium bowl mix cream cheese with
chicken stock, salt, garlic, mustard & wine
until incorporated. Place chicken & sausage
in bottom of crockpot & place onions on top.
Pour cream cheese mixture over top. Cover
& cook on High 4 hours (or Low 5-6 hours)
checking occasionally to be sure it’s not
thickening too much – if it is, add a little
more chicken stock or wine.

When ready to serve, you can place the meal
in a baking dish & place under broiler a few
minutes (optional). Salt & pepper, to taste
& serve with suggested sides.

NOTE from poster: If your sauce seems thinner
you can always remove the lid from crockpot
the last hour of cooking time.



Well, recipes were copying just fine until the last dessert
one – back to my sites old tricks so no last dessert recipe –

On the knitting note; Tuesday I was able to deliver
50 pairs of baby booties – that makes 150 pairs since
we first took up the challenge – I’m so proud of my ladies!

Guess I’d better get off here and organize what I’m taking
for babysitting today besides my knitting (some sort of
lunch . . . ).




PS: Gas prices are up to $2.69/9 (was lucky to use my Kroger gas points to get 20 cents off per gallon – yay!


I was right!

From the rain the other day we now have a light coating of snow on the ground – told ya so! Had to go to a baby shower at church this morning (10 a.m.) and driving was a bit ‘dicey’ – spots were slippery which made driving much slower. Oh well – roads are clear now and it’s warmed up a bit (33 degrees F. ) with a ‘lovely’ report of 40% chance of snow showers – oh well . . .


Crockpot Corned Beef & Cabbage

1 corned beef brisket (3-5 lb.)
3 carrots, peeled/ cut into large chunks
3/4 lb. small yellow potatoes, halved
1/2 head green cabbage cut into wedges
3 T. butter
1 clove garlic, minced
1 T. chopped parsley
salt/pepper, to taste
grainy mustard – for serving (optional)

Remove corned beef from pkg; rinse with
cold water & pat dry with paper towels.
Place brisket in crockpot, fat side up;
carrots & potatoes. Add 3 C. water plus
the seasoning packet that comes with the
brisket. Cover & cook on Low 6 hours.

Add cabbage on top of corned beef;
cover & cook on Low another 2 hours.
Remove cabbage, corned beef, potatoes &
carrots from crockpot. Slice corned beef
against the grain. Place butter, garlic, parsley
& salt/pepper in a small bowl – microwave in
30-second intervals until melted – drizzle
over carrots, potatoes & cabbage. Place
meat, potatoes & vegetables on a platter &
serve with mustard on the side (if using)
Serves 6

NOTE: Potatoes & carrots will get quite soft
being cooked all day in crockpot. If you prefer
firmer veggies, add them halfway through
cooking time.


Irish Nachos

4 C. kettle-style potato chips
2 C. shredded Cheddar cheese
1/2 C. cooked/crumbled bacon
1/4 C. finely chopped chives
1/3 C. sour cream
1/4 C. diced tomato

Preheat oven 350 degrees F.
Place chips on a sheet pan (or in a
pie plate). Sprinkle cheese evenly
over chips then top with bacon.
Bake approx. 5 minutes until cheese
is melted. Top with sour cream, tomato
& chives – serve immediately
Serves 8


Braised Cabbage

1 head cabbage, cut into 8 wedges
1/2 C. onion, sliced
2 carrots, peeled/sliced
1/2 C. chicken or vegetable broth
1/4 C. butter cut into small pieces
salt/pepper, to taste
2 T. chopped parsley

Preheat oven 325 degrees F.
Spray a baking dish with nonstick
cooking spray. Arrange cabbage wedges
in dish then scatter carrots & onions
around cabbage. Pour broth into pan &
sprinkle butter pieces over cabbage.
Season everything with salt/pepper –
to taste. Cover with foil & bake 2 hours.
Uncover dish halfway through cooking
time – use tongs to carefully flip cabbage
wedges over.
Increase oven temp. to 425 degrees F.
Uncover dish & bake 15-20 minutes until
cabbage starts to brown at edges. Sprinkle
with parsley & serve. Serves 8


Layered Green Salad


1 head iceburg lettuce, chopped
2 C. baby spinach
salt/pepper, to taste
10 whole hard-boiled eggs, peeled/chopped
1 (12 oz) pkg. bacon – cooked/crumbled
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 C. Cheddar cheese, grated
1 (10 oz) bag frozen peas, thawed

1/2 C. mayonnaise
1/2 C. sour cream
2 T. sugar
In large glass bowl, layer salad ingredients in
order listed in recipe. Combine dressing
ingredients in another bowl & whisk together
until combined – pour over top of salad &
spread to cover. Refrigerate up to 8 hours.
Serves 8-10


Crockpot Steak & Potato Soup

1 1/2 lb. beef stew meat or sirloin
cut into cubes
2 T. cooking oil
4 small russet potatoes, diced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. garlic powder
1 sweet yellow onion, diced
32 oz. box beef broth
1 C. heavy cream (added at end)

In large skillet over medium-high heat,
add oil – brown beef on all sides (but
no need to cook through) – add to
crockpot. Add remaining ingredients
(except cream) – cover & cook on Low
8 hours without opening lid during
cooking time! Add cream & stir.
Serves 6

Amazing Mint Brownies

2 oz. semi sweet chocolate
1/2 C. butter
2 eggs
1 C. sugar
1/2 C. flour

Mint Layer:
4 T. butter, softened
1 1/2 T. milk (or heavy cream)
1 tsp. peppermint extract
1 1/2 C. powdered sugar
green food coloring

Chocolate Layer:
6 T. butter
1 1/2 T. milk
2 1/4 T. cocoa powder
3/4 tsp. vanilla
1 1/2 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray (you can
also line with parchment paper).
In small saucepan, melt chocolate &
butter over Low heat. In a large bowl beat
eggs; add sugar to eggs & mix until
sugar dissolves. Add flour & chocolate
mixture – stir to combine: pour into
prepared pan & bake 20-25 minutes
until a toothpick inserted in center
comes out clear or with a few moist
crumbs. Do not overbake. Cool

Mint Layer:

In a bowl combine butter, milk, peppermint
extract & powdered sugar – add food coloring
until desired color of green – stir until
combined then spread over cooled brownies.

Chocolate Layer:

Melt butter & milk in microwaveable bowl
(or on stove top). Stir in cocoa, vanilla &
powdered sugar – beat until smooth. Pour
over mint layer & spread evenly.
Chill for 30 minutes then cut into squares.
Serves 12


Hope you’re having a great day!