They say time flies when you’re having fun. I must be having a lot of fun as it is difficult to think one month of the new year has already passed. Needless to say I don’t regret having the severe cold temperatures hopefully behind us and now we look forward to spring. It will be here before we know it although I heard one morning last week that March can be our snowiest
month.
The heating bill of January was a sure indication of the cold but I was warm and comfy in spite of the temperature.
We had a Christmas Party last week and although several didn’t make it we had a good time. Buffet, gifts for all and a game most of us hadn’t played before. It was Mad Gab. Apparently it has been around for a while although it was new to us. Lots of laughs and thinking to come up with the right answers.
One of my gifts was a cast iron snowflake for baking cookies. The instructions seem to be easy enough to follow as with most cast iron pans they have to be seasoned before use. I have several frying pans and most were through the seasoning process before I got them. Whether I will try to make a cookie in the pan or not it will make an interesting wall hanging during the winter season or maybe a mold for an ice cube for punch.
Usually I prefer not to read a library book the second time, however since I didn’t mark one as already read I started again. This time I read to see what I could gain from it and use to enhance my life. Sometimes we forget how we influence others or want things our way and how we handle adversity.
Jon came after work one evening to save some mileage to attend a ball game. I made what we call chicken BBQ. Strictly a family name. It is one pound of hamburger, onion to taste, a can of cream of chicken soup, salt and pepper and some mustard about 1 tablespoon. Brown the meat and onion and stir in the rest of the ingredients. Heat until bubbly and serve on buns. I don’t know where we got the recipe but it was quick to make when the children were home and we needed to get somewhere for the evening (most likely a ball game). It must have been an acquired taste as most of the grandchildren aren’t too fond of it.
Buffalo Chicken Lasagna
1 tablespoon vegetable oil
1-1/2 pounds ground chicken
1 small onion chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14 oz.) diced tomatoes, drained
1 bottle (12 oz.) buffalo wing sauce
2 cups (8 oz.) shredded white skim mozzarella cheese
1-1/2 teaspoon Italian seasoning
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 3/4 cup crumbled blue cheese, divided
1/2 cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups (12 oz.) shredded part- cheddar cheese
In a Dutch oven, heat oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic, cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1-1/2 cups sauce into a greased 13×9-inch pan. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
Bake, covered, at 350º for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Makes 12 servings.
Cheddar Garlic Biscuits
2 cups biscuit/baking mix
1/2 cup shredded cheddar cheese
1/2 teaspoon dried minced onion
2/3 cup 2% milk
1/4 cup butter, melted
1/2 teaspoon garlic powder
Preheat oven to 450º. Combine biscuit mix, cheese and onion in a large bowl. Stir in milk until a soft dough forms; stir 30 seconds.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm. Makes 15 biscuits
Chocolate Raspberry Pie
1 3/4 ounce package vanilla instant pudding and pie filling
1-1/2 cups fat-free plain or vanilla yogurt
1/2 cup skim milk
2 cups frozen whipped topping, thawed
1 cup chocolate sandwich cookies, crushed
1 8-inch prepared chocolate wafer crumbs pie shell
Fresh raspberries, chocolate curls as garnish if desired
Beat dry pudding and pie filling with yogurt and skim milk with a wire whisk or spoon until thickened. Fold in whipped topping and crushed cookies. Pour into prepared pie shell. Freeze at least 4 hours. Remove from freezer about 10 minutes before serving. Top with fresh raspberries and chocolate curls as garnish. Make 6 servings
