Yep – it’s MICHIGAN weather!

In Mi will it rain or will it snow

Right now there’s a very light rain and it’s FORTY-SIX degrees out! Reading the rest of the weather forecast for today: 90% chance rain changing to snow – low 32 degrees F. . . . Yep, it’s MICHIGAN! Tomorrow 32 degrees, snowy & breezy (oh, goody) – rest of week in the 20’s – Weds. high of 18…sigh.

Today is another of my ‘get it done’ days – only have to break down the Christmas tree, put it in the box & haul it upstairs – Christmas stuff – DONE! Under the tree I found a present I totally forgot about: one of my ‘helper’ friends in my special needs group bought me a ‘kit’ to grow 4 Paper White Narcissus! I just put them in the provided pot; it says 6 weeks to grow, so that will be around Feb. 20th (IF I don’t kill them before that!). My Christmas cactus is not doing too well – the cute little pink buds on the ends of the leaves have all turned dark & fallen off. I’m wondering if it’s too cold in that window? (I have them on a table near an outside window – my house is NOT conducive to plants & sunlight). I know it’s not because I over watered them – been really careful about that. Oh well – I moved them a little closer to the inside edge of the table, hoping that will help some. Maybe they’ll become friends with the narcissus and they BOTH will grow? Who knows?


Chicken/Bacon/Ranch Potato Bake

1/2 C. olive oil
1 tsp. salt

1 tsp. black pepper
1 pkt. Ranch salad dressing mix (dry)
1/4 medium potatoes, cubed
3 chicken breasts, cubed/bite-sized
2 1/2 C. shredded cheese (your choice)
1 C. cooked/crumbled bacon
1 C. green onions, chopped

sour cream or Ranch dressing,
served on side

Preheat oven 500 degrees F.
Spray 9 X 13″ pan with nonstick spray.
In large bowl combine oil, salt, pepper &
ranch dressing mix. Add potatoes to
mixture; toss well to coat. Spoon potatoes
into prepared dish (leave as much oil
mixture behind as possible). Place
potatoes on a sheet pan & roast until
crispy, about 1 hour, stirring every 15
Add cut chicken to oil mixture & toss
well. In separate bowl mix cheese, bacon
& green onions. When potatoes are
crispy remove from oven & lower
oven temp. to 400 degrees F. Top
potatoes with raw chicken/cheese
mixture – bake another 15-20 minutes.
Allow to cool 10 minutes & serve with
sour cream or Ranch dressing mix.

(recipe: Jennifer Gabriel-Facebook)

Spicy Sausage & Corn Soup

1 lb. spicy Italian sausage, casings
1 small onion, finely chopped
2 (14.75 oz, ea) cans cream-style corn
2 (15.25 oz, ea) cans whole kernel corn
with liquid (not drained)
1/2 C. beef or vegetable broth
1 (12 oz) can evaporated milk
1/ 4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
3 T. cornstarch (optional)

shredded cheese
sliced green onions
crushed crackers

In large nonstick skillet over medium
heat, cook sausage & onion, breaking
up sausage as it cooks; cook about 4-6
minutes until sausage is cooked through;
drain. Place sausage, onion, cream-style
corn, whole corn, broth, evap. milk, salt/
pepper/garlic powder in crockpot. Stir
to combine. Cover & cook on Low 2-4
If thicker soup is desired: stir together
cornstarch & 3 T. water; slowly mix into
crockpot until soup has thickened.
Garnish with suggested toppings.
Makes 10 cups.

NOTE: you can add more evap. milk
or heavy cream to soup to make more
soup if there’s too much corn for your


Chicken Cordon Bleu Pinwheels

4 boneless, skinless chicken breast
halves (1 to 1 1/4 lb)
1/4 tsp. salt
1/8 tsp. white pepper
1/4 lb. sliced Swiss cheese (6 slices)
1/4 lb. thinly sliced deli ham (4 slices)
1/2 C. flavored bread crumbs
paprika, for sprinkling

Preheat oven 350 degrees F.
Spray a 7 X 11″ baking dish with nonstick
spray. Gently pound out chicken between
2 sheets waxed paper, to 1/4 inch thick-
ness, using a mallet or rolling pin. Evenly
sprinkle each piece with salt & pepper.
Place 1 cheese slice & 1 ham sliced on top
of each breast; roll each, jelly-roll style,
secure with toothpicks. Place in prepared
dish & sprinkle evenly with bread crumbs.
Bake 25-30 minutes until chicken is
cooked through. Remove from oven & place
1 cheese slice on top of each chicken piece;
sprinkle with paprika. Return to oven 3-5
minutes until cheese melts. Remove tooth-
picks before serving. Serves 4


Texas Tornado Cake

1 1/2 C. sugar
2 eggs
2 C. flour
1 C. chopped nuts
2 C. fruit cocktail with syrup (16 oz
2 tsp. baking soda
1/4 C. brown sugar

Preheat oven 325 degrees F.
Mix sugar, eggs, fruit cocktail, baking
soda & flour; pour into greased &
floured 9 X 13″ pan. Combine brown
sugar & nuts; sprinkle over batter.
Bake 40 minutes. Prepare icing &
spread on cake while hot. Serves 15

1 stick butter
1 C. coconut
3/4 C. brown sugar
1/2 C. evaporated milk (or Half
& half)

Combine icing ingredients in
saucepan & boil 2 minutes; spoon
over cake while hot. Let cool & cut
into squares.

French Onion Soup Casserole

3 medium sweet onions, sliced
3 T. butter
4 C. beef broth
1 tsp. Worcestershire sauce
approx. 6-8 slices French bread,
cut about 1/2 inch thick
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Melt butter in large saucepan over
Low heat. Add onions & cover; cook
30 minutes, stirring occasionally. Add
beef broth & Word. sauce; heat until
it boils. Reduce heat to Low; simmer,
uncovered, 30 minutes (broth will
reduce). Pour mixture into greased
casserole dish. Lightly toast bread
slices & place, in a single layer, on top
of onion/broth mixture. Cover bread
with a thick layer of cheeses. Bake,
uncovered, 20-30 minutes until cheese
is melted & brown on top. Serves 6


Hashbrown Crust Breakfast Pizza

1 pkg. Simply Potatoes shredded
hash browns
2 T. butter, melted
3 eggs
8 slices bacon
1/2 C. diced cooked ham
2 C. shredded Cheddar cheese
salt/pepper, to taste

other toppings: chopped green
peppers, chopped onions, sliced
mushrooms, sliced black olives

Preheat oven 375 degrees F.
Spread hash browns into a edged
baking sheet; press to form crust.
Drizzle top with 2 T. melted butter &
sprinkle top with salt/pepper. Bake
20-25 minutes. While crust is baking
fry bacon & eggs – scrambling eggs.
Remove crust from oven; sprinkle
with scrambled eggs. Crumble bacon
& sprinkle over top. Sprinkle top
with bacon and any other toppings
you may like. Top with shredded
cheese; return to oven & bake an
additional 20-25 minutes. Serves 4-6


Bruschetta Chicken

1/2 C. flour
1 egg, whisked
4 boneless skinless chicken
breast halves
1/4 C. grated Parmesan cheese
1/4 C. dry bread crumbs
1 T. melted butter
2 large tomatoes, seeded/chopped
3 T. minced fresh basil
1 T. olive oil
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Place flour & egg in 2 shallow dishes.
Dip chicken in flour, then into egg.
Place in greased 9 X 13″ baking dish.
In small bowl mix cheese, bread
crumbs & butter; sprinkle over chicken.
Loosely cover dish with foil & bake
20 minutes. Uncover, bake 5-10 minutes
longer until thermometer reads 165 degrees
F. In small bowl toss tomatoes with
remaining ingredients; spoon over chicken.
Bake 3-5 minutes until tomato mixture is
heated through. Serves 4


No-Bake Energy Bites

1 C. old fashioned rolled oats
1/2 C. crispy rice cereal (or shredded
1/4 C. peanut butter
1/2 C. ground flaxseed
1/3 C. honey
1 T. coconut oil
1 tsp. vanilla
1/2 C. chocolate chips

In a large bowl mix together all
ingredients. Scoop mixture into small
balls (about 1 T. each)-you can use your
hands to roll balls into tightly packed
balls. Place balls on parchment paper
& place in fridge to set. Makes 30 balls


On the baby afghan for my friend: I spent a
good deal of time, yesterday, searching for
just the right pattern – lots of cable patterns-
most a little too fussy for my taste (plus I
know how much I really DON’T like doing
them). Finally settled on a pattern WITH
cables BUT I edited them out! Sounds
strange but I kind of re-wrote the pattern
for my taste – just keeping what they called
the “Plume Pattern” and adding knitting
columns to off-set the plumes. I got
started on it late and finally had to tell
myself 3 a.m. is NOT a good time to be
knitting, so I finally quit. I have about 7
inches done now and I’m really happy
with the way it’s turning out. I ‘might’
put some sort of a decorative edging
in the cocoa brown yarn (main afghan
is a medium blue) but we’ll see when
I get there. I’m trying to figure out a

way to post a photo of the ‘Plume Pattern’
here, but it’s just not letting me – oh well.

We had my grandson last night – I must say:
he sure is a bundle of energy! (He’s 9 1/2)
We started out playing Checkers (I won), then
jumped to a board game he loves: “Pizza
Party” (he won a good 10 games of that), then
we jumped to card games: “Slap” (1-2 games)
then “War” – a good 3-4. After that he jumped
to doing ‘Search’ books together. When he
was a little younger I bought him about 5
various search books (sort of like Where’s
Waldo). Each 2 pages is ONE theme – both
pages are totally covered with drawings
and on the left is a list of all the things you
need to find (like: 1 star, 3 lost balloons,
a magician, 3 huge tomatoes, etc.) We ended
up doing 10 pages of those! (I had a head-
ache when we were done – thank heavens
his Dad showed up when he did!) They
left at 9 p.m. I thought it was funny – his
Dad asked him what he had for dinner;
he said: “Nothing” – I got to thinking about
it (I always ask him to tell me when he
gets hungry – he USUALLY does!) – he had
almost an entire big jug of apple juice,
part of a brownie, some M & M’s – and
THAT’S IT! My son said: “What did you &
Dad have to eat?” The funny part was-
my grandson & I were having so much
fun that we both totally forgot about
eating! Weird, eh? (Later I found out
my husband had made himself two
meatloaf sandwiches – at least HE
didn’t starve!) Ah, the life of playing
with a kid, eh?

Hope you are happy, healthy, WARM
and enjoying this Saturday!



Published on January 9, 2016 at 2:48 pm  Comments Off on Yep – it’s MICHIGAN weather!  
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