and then there’s today –

Yes, folks, we have exactly the above today. (I’m just grateful that most of the snow we had on the ground melted yesterday!). How do you know when you’re loved? When your dear, sweet husband drives you in his Jeep to you 9:30 a.m. eye doctor appointment¬†IN A SNOWSTORM! It was snowy, slippery (truck in front of us almost did a 360 spinout turning a corner) and very dangerous – thank heavens I have a husband who is a GOOD DRIVER! Not only was he very safely driving – we actually got there exactly on time! Oh, and he also ordered my favorite pizza: Veggie Deep Dish from Jet’s, so I don’t have to cook, since my eyes are dialated! The snow has slowed down some, roads are still nasty – SO glad I don’t have anywhere to go tonight or tomorrow. (Just guessing, I’d say we got about 1 1/2 inches); temperature is now 17 degrees F. (with a wind chill of -2 degrees F. – BRrrrrrrr!). (So glad I have my knitting to keep me busy!)

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

Hot Fudge Pudding Cake

1 C. sugar
1/2 C. cocoa powder
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
4 T. butter, melted
1 large egg yolk
2 tsp. vanilla
1/2 C. semisweet chocolate chips
1 C. boiling water

vanilla ice cream

Preheat oven 350 degrees F.
Spray an 8 X 8″ square baking pan
with nonstick cooking spray. Whisk
1/2 C. sugar with 1/4 C. cocoa powder.
In another large bowl whisk flour,
remaining 1/2 C. sugar, remaining 1/4 C.
cocoa, baking powder & salt. Whisk milk,
butter, egg yolk & vanilla in another medium
bowl until smooth. Stir milk mixture into
flour mixture until just combined; fold in
chocolate chips (batter will be stiff). Using
a rubber spatula, scrape batter into prepared
pan & spread into corners. Sprinkle reserved
cocoa & sugar mixture evenly over top then
gently pour boiling water over cocoa – DO
NOT STIR. Bake until top of cake is cracked,
sauce is bubbling & a toothpick inserted
into cakey area comes out mostly clean,
about 22-24 minutes. Cool on rack for at
least 10 minutes. Serve warm (with vanilla
ice cream, if desired.)

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

Crockpot White Bean Chicken Chili  

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

NOTE: This chili can also be
frozen. Cool chili first & place
in freezer containers. To use:
partially thaw in refrigerator
overnight. Heat through in a
saucepan, stirring occasionally
& adding a little broth or water
if necessary.

(recipe: tasteofhome.com)
————————————

Crescent Breakfast Tart

1 tube crescent roll dough
6 eggs
2/3 C. shredded Monterey
Jack cheese
4 sliced cooked bacon
kosher salt
ground black pepper
1 T. chopped chives (garnish)

Preheat oven 400 degrees F.
Line a medium baking dish with
parchment paper. Place dough on
sheet & pinch seams together. Fold
edges of dough in to create a crust.
Crack eggs onto dough & sprinkle
with cheese. Place bacon on top &
season with salt/pepper. Carefully
transfer sheet to oven & bake until
crust is golden and egg whites are
set – 10-15 minutes. Garnish top
with chives & slice into squares.
Serve warm. Serves 4-6

(recipe: delish.com)
——————————

French Onion Soup Casserole

2-3 T. butter or margarine
3 large sweet onions (or 4 medium
white or yellow), sliced
2 C. shredded Swiss cheese (8 oz)
black pepper, to taste
1 can cream of chicken soup, undiluted*
2/3 C. milk
1 tsp. soy sauce
8 + slices French bread

Preheat oven 350 degrees F.
Melt butter in a saute pan over
medium heat; add onions & brown
until clear. In shallow 2 qt. casserole
dish, layer onions, 2/3 of cheese & pepper,
to taste. In a sauce pan, heat soup, milk
& soy sauce, stirring to blend. Pour mixture
into casserole & stir gently to mix. Top with
bread slices & bake 15 minutes (uncovered).
After that baking time bread should be toasted.
Push bread slices under the sauce & top with
remaining cheese. Place back in oven & bake
15 minutes more.

(recipe: americantimesfood.com)
——————————–
Crockpot Banana Bread
(for crockpots with removable
insert ONLY)

1 1/2 C. mashed, very ripe bananas
(about 4)
3/4 C. sugar
1/3 C. butter, melted
1 tsp. vanilla
3 eggs
2 2/3 C. Bisquick (baking mix)

Spray insides of crockpot with
nonstick cooking spray. Line
bottom of crockpot with cooking
parchment paper & spray again.
In large bowl mix bananas, sugar,
melted butter, vanilla & eggs until well
blended; stir in Bisquick until
well blended – pour into crockpot.
Place a folded, clean dish towel
over the top of the crockpot then
place lid on crockpot. (this prevents
condensation from dripping onto
bread.) Cook on High 1 hour.
Carefully remove crockpot insert,
leaving the cover on – rotate the
insert 180 degrees & replace in
crockpot & continue cooking on
High 1 hour to 1 1/2 hours until a
toothpick inserted into center of
bread comes out with moist
crumbs. Remove crockpot insert
to a cooling rack; uncover & let
stand 15 minutes. Remove bread
from insert to cooling rack.
Peel off parchment paper & cool
completely – about 1 hour.

(recipe: lifemadedelicious.ca)
————————–

Ham & Tater Tot Casserole

4 C. cooked, chopped ham
4 eggs
3 T. milk
1/2 tsp. garlic powder (optional)
1/2 tsp. black pepper
1 tsp. salt
1 C. shredded Cheddar cheese (or
your choice)
1/2 C. chopped green onions (or
regular)
Tater tots (about one half of a
32 oz. bag – or enough to cover
top of dish)

Preheat oven 400 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray. Spread
ham on bottom of dish. In a
bowl whisk eggs, milk, garlic
powder, black pepper & salt –
pour over ham. Sprinkle top
with cheese & gr. onions. Layer
tater tots on top & bake 35
minutes or until tots are brown.
Serves 6

Note: you can also sprinkle extra
cheese on top the last 5 minutes
of baking time.

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

1-Pot Sausage Penne Pasta

1 lb. Italian sausage, cut into
bite-sized pieces
1 lb. penne pasta
2 C. chicken broth
1 (24 oz) jar tomato basil
spaghetti sauce
1 C. milk
1 1/2 C. shredded mozzarella
cheese
fresh basil, optional garnish

In large pan over medium-high
heat cook sausage until browned,
stirring often. Add broth, spag.
sauce & milk; stir to combine.
Add pasta & stir – bring to boil &
cook, stirring often, 6-8 minutes
until pasta is al dente. Remove from
heat & stir in cheese until melted.
Garnish with basil, if desired.
Serve immediately.

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

Caramel Apple Muffins

2 C. flour
3/4 C. sugar
2 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. butter, melted
1 egg, beaten
1 1/2 tsp. vanilla
1/2 C. apple, cored/peeled/
finely diced
12 caramels, unwrapped/diced

Preheat oven 350 degrees F.
Line 12 muffin tins with paper
liners. Combine flour, sugar,
cinnamon, baking powder &
salt in large bowl. In another
large bowl mix milk, butter, egg &
vanilla. Add flour mixture to
wet mixture & stir just until
blended. Stir in apples & caramels;
divide batter evenly between
muffin cups. Bake 25 minutes
until tops spring back when
lightly pressed. Serve warm;
makes 12

(recipe: gooseberrypatch.com)

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

Ended up ordering new frames & lens today (the
ones I’m wearing are 3 years old); had the discussion
(because of my age) of having cataract surgery (I’ve
been stalling this one for a good 3 years now) – my
doctor said: “Don’t worry – you’ll let me know when
you’re ready.” For now, I’d rather still wear my glasses,
thank you. (grin) Bottom line: even WITH the surgery,
I would still have to wear glasses to see up close – sigh.

Stay warm & healthy, my friends – SPRING is coming
(maybe not soon, but it’s coming!)

Hugs;

Pammie

Advertisements