There’s one topic that dominates right now and we can’t do anything about it. Regardless of the situation we have to accept it and hope to make the best of it. Of course, it’s the weather. Whether we are texting, on the telephone or visiting, the cold and snow dictate our conversation. I can’t remember a time where we have had such a roller coaster of weather. Their problem has been times with more snow but it all seemed to come at once. I recall one storm when there were seven places with drifts higher than the car between the Midway Farm and Slayton that was one-way traffic on Highway 30. It almost seemed better to drive at night when you could see the headlights approaching. The bulldozers finally came out and pushed the banks farther into the ditches and fields. We didn’t venture out if we didn’t have to.
Last evening Leah called and said they have also had to cancel school quite often with only one day of classes in a week. It was difficult to get the students to settle down and of course, the planned lessons often had to be changed.
Jon reminded me of a snack we often made during the winter months. There isn’t a recipe. We melted butter in a microwave bowl, added Cheerios and sprinkled with garlic salt. It was a change from popcorn.
Devin continues to participate in track at Northwestern and was at Seward, NB this past weekend. She made her personal best and cut a bit of time off the 200. Jon and Kristen went down to watch and the weather wasn’t very good coming home adding over two hours to the usual time it takes to make that trip. At least they made it home safely.
Loaded Baked Potato Casserole
1 bag (30 oz.) frozen extra-spicy and crispy potato wedges
2 cups chopped cooked ham
8 slices bacon, crisply cooked, crumbled
1 medium bell pepper (any color), chopped (1 cup)
1 cup chopped green onions, (about 16 medium)
1 jar (15 oz.) cheese dip or process cheese sauce
1/2 cup sour cream
Heat oven to 375º. Spray 9 x 13-inch baking dish with cooking spray. Arrange potato wedges in baking dish. Bake uncovered 10-15 minutes or until thawed and beginning to brown. Top potatoes with half each of the ham, bacon, bell pepper and onions. Spread cheese dip on top. Sprinkle with remaining ham, bacon and bell pepper.
Bake 20-30 minutes longer or until cheese dip is melted and potatoes are tender. Top with dollops of sour cream and remaining onions before serving. Makes 8 servings.
Cheesy Bacon Pull-Apart Biscuits
8 slices bacon
4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
6 medium green onions, chopped (6 tablespoons)
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups shredded sharp Cheddar cheese (6 oz.)
3/4 cup shredded mozzarella cheese (3 oz.)
Heat oven to 400º. In 9 inch cast-iron skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet, coating bottom and side completely. Discard any remaining drippings.
In a large bowl, stir Bisquick mix, milk, 1/4 cup of the onions, garlic powder and red pepper until soft dough forms. On surface sprinkled with Bisquick mix, pat dough to 1-inch thickness. Cut dough with 2-1/2 inch round cutter. Arrange rounds in skillet; sprinkle 3/4 cup of the Cheddar cheese evenly between rounds.
Bake 15 to 17 minutes or until lightly browned. Sprinkle mozzarella cheese and remaining 3/4 cup Cheddar cheese on tops of biscuits. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with bacon and remaining 2 tablespoons onions. Serve warm. Makes 8 servings.
Soft Raisin Cookies
1 cup water
2 cups raisins
1 cup shortening
1 3/4 cups sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes. Remove from the heat and let cool (do not drain).
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350º for 12-14 minutes. Yield: 6 dozen.
