Another sunny day – temps almost to 46 degrees F. which is a GOOD thing! Today is a ‘mixed bag’ – finished the blue & brown baby blanket for my friend (I’ll photo later, probably after I knit a hat & booties to go with it); baked 2 loaves of Banana Nut Bread (the really easy kind using cake mix), did a load of laundry, spent a considerable amount of time attempting to locate a photo from 2005 of my brother & I. It took me awhile to realize that the reason why I can’t seem to find it on a disc is because that was before I had a digital camera! That means that NOW I have to try to locate negatives – oh, brother. I’ve looked (& cleaned out a small cupboard) & looked (cleaned out all the drawers in my desk AND the miscellaneous box next to the desk) and looked (dragged down at least 4 bags of varying sizes full of little photo/negative envelopes from upstairs) but – nope – can go back before 1994, but not find 2005! My house is such a rabbit warren that WHO KNOWS where they could be? Oh well – I’ll just keep looking.
Enchilada Chicken Wings
1 C. sour cream
1 C. cilantro, loosely packed
2 cloves garlic, grated
2 1/2 lb. chicken wings, separated
at joint, tips removed
2 tsp. taco seasoning mix (Old El Paso)
oil, for frying
1 (10 oz) can enchilada sauce
Combine sour cream, cilantro & garlic
in small food processor or blender;
process until smooth. Season with
salt, refrigerate until serving.
Preheat oven to ‘warm’ setting & place
a cooling rack on top of a baking sheet.
Heat large, heavy skillet with about 1 inch
oil, to 350 degrees F. Sprinkle taco
seasoning on both sides of wings. Working
in 2 batches, add wings to oil & fry until
cooked through, about 5 minutes on each
side. Use tongs to transfer cooked wings
to cooling rack & place in oven to keep
warm. Once wings are cooked, toss in
bowl with enchilada sauce; stir to coat.
Serve immediately with cilantro dip.
Zucchini Pizza Bites
1 T. olive oil
2 zucchini cut into 1/4″ thick rounds
fresh ground black pepper
pepperoni slices (optional)
shredded mozzarella or provolone
fresh chopped parsley
Preheat broiler to 500 degrees F.
In a large skillet over medium-high heat,
heat oil. Working in batches, cook
zucchini slices about 1-2 minutes per
side until golden brown; season with
salt/pepper & place on a foil-lined
baking sheet. Top each slice with a
dollop of marinara sauce, 1 slice
pepperoni (if using) and sprinkle
tops with cheese. Broil until cheese
melts, 1-2 minutes; remove from
oven & garnish with parsley.
Chocolate-Peanut Butter Sheet Cake
2 C. flour
2 C. sugar
1 tsp. baking soda
1 C. water
1/2 C. butter, cubed
1/2 C. creamy peanut butter
1/4 C. baking cocoa
3 large eggs
1/2 C. sour cream
2 tsp. vanilla
3 C. powdered sugar
1/2 C. creamy peanut butter
1/2 C. milk
1/2 tsp. vanilla
1/2 C. chopped salted (or unsalted)
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray. In large bowl
whisk flour, sugar, baking soda &
salt. In a small saucepan combine
water, butter, peanut butter &
cocoa; bring to a boil, stirring
occasionally; add to flour mixture,
stirring just until moistened. In
small bowl whisk eggs, sour cream &
vanilla until blended; add to flour
mixture, whisking constantly; pour
into prepared pan. Bake 25-30 minutes
until a toothpick inserted into center
comes out clean.
(While cake bakes) In large bowl
beat powdered sugar, peanut butter
milk & vanilla until smooth. Remove
cake from oven & place on wire rack.
Immediately spread frosting on cake &
top with peanuts. Cool completely.
Fried Chicken Nuggets
2 boneless, skinless chicken breasts
1 C. ice water
1/4 tsp. baking soda
1 tsp. Kosher salt
1/4 tsp. pepper
1 C. flour (plus another handful)
canola or peanut oil, for frying
Preheat oven 375 degrees F.
Get ice water ready.
Heat oil(a few inches) in large skillet
to 375 degrees F. Cut chicken into
1″ pieces & pat dry using paper towels;
toss chicken with a handful of flour.
In large bowl whisk egg & ice water
together. Add 3/4 C. flour, salt, pepper
& baking soda; stir until almost all
of flour is incorporated. Add another
1/4 c. flour & ONLY stir 2-3 times. Dip
each chicken piece in batter, tap it
against side of bowl to remove any
excess batter & place in oil. Fry until
pieces are golden brown; transfer
to a cooling rack or paper towels.
Lightly salt (optional)
2 C. tater tots, frozen & thawed
to room temp
1 oz. sharp Cheddar cheese, cut
into 1/4″ squares
4 slices bacon, quartered
1/4 C. brown sugar
1 T. chopped fresh parsley
Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. Starting with a bacon piece,
lay one tater tot in center of bacon,
top with cheese & roll up; secure
with a toothpick. Roll tots in brown
sugar & place tots, seam
sides down, on prepared sheet.
Bake 20-25 minutes, turning once
halfway through baking time. Garish
tots with parsley (if using) & serve
30-Minute Buffalo Chicken Salad
3/4 C. mayonnaise
1/4 C. sour cream
2 T. hot sauce
1 tsp. garlic powder
1/2 tsp. salt
3 C. cooked, diced chicken
3/4 C. celery, diced
1/2 C. sweet onion, diced
8 dinner rolls, split (poster
used potato dinner rolls)
In large bowl combine mayo,
sour cream, hot sauce & seasonings
until well mixed. Stir in chicken,
celery & onion; mix well. Fill
rolls with chicken mixture.
Crockpot Spinach Dip
1 (20 oz) pkg. frozen spinach
1 (8 oz) pkg. cream cheese, cubed
2 C. Parmesan cheese, grated
1 pkt. dry onion soup/dip mix
1 tsp. Worcestershire sauce
1 C. sour cream
4 garlic cloves, minced
tortilla chips, slices of a
baguette or cut fresh
Place frozen spinach in a
colander; run warm water
over spinach until it thaws.
Using a few thick paper towels,
thoroughly blot water off the
spinach; place spinach in bottom
of crockpot. Add cream cheese
cubes, Parm. cheese, dry onion
soup mix, Worc. sauce, sour cream
& minced garlic to crockpot; stir a
bit. Cover & cook on High 90 minutes
to 2 hours; stir until creamy. Serve
with tortilla chips, slices of a
baguette or cut fresh vegetables.
Serves 10-15 servings
8 slices bacon, cooked/crumbled
1 T. canola oil (or 1 T. bacon fat)
1 small onion, finely chopped
1 1/2 tsp. minced garlic
1 (3 oz) pkg. cream cheese, softened
1 C. sour cream
1 T. prepared horseradish
1 1/4 tsp. stone ground mustard
1/2 tsp. fresh ground pepper
1/4 tsp. salt
Cook onion & garlic in 1 T. bacon fat
(or oil); cooking over medium heat
3-4 minutes. Place mixture in a bowl
with bacon. Stir in cream cheese, sour
cream, horseradish, mustard, pepper/
salt until well blended. Refrigerate
at least 2 hours to blend flavors.
Serve chilled or at room temp (dip
spreads easily at room temp).
Easy Blender Chocolate Mousse
1 (12 oz) pkg. semi-sweet chocolate
1/2 C. granulated sugar
3 large eggs
1 C. milk, scalded
whipping cream or Cool Whip,
Add choc. chips, sugar & eggs to a
blender; pulse about 30 seconds
until ingredients are mixed & choc.
chips are cut into smaller pieces. Pour
in scalding hot milk & blend on medium
speed until mixture is very smooth &
choc. chips have melted completely.
Pour into small serving glasses &
chill until firm. Top with whipped
cream or Cool Whip for serving.
Recipe filled 10 small dessert
A little earlier this house was filled with
lots of (in good fun) teasing/yelling/
groaning as two of my sons and one
of their friends were practicing to go
to a “Super Smash Brothers” tournament.
The guys are all in their 20’s and were
having a great time attempting to beat
each other before heading off to the
gaming. I told them “You head out like
Warriors and return as Winners!” (I
hope). I love hearing them have a good
time together – you never get too old
to enjoy the sounds of laughter in
Hope you’re enjoying your day!