Our conversations continue about the weather and we still can’t do anything about it. The predictions for the weekend didn’t look too good and therefore once again we made sure there was milk, bread, sugar, flour, some quick fix meals, etc. just in case we were housebound. As I said last week I probably didn’t have to get any more groceries but still, I went to the store to stock up once more. I should be more like one of my children who gives up grocery shopping during Lent except for milk and bread. She said it was a good way to use up what is already in the cupboard even though it sometimes resulted in unusual meals. Money saved goes to charity or church. I have a tendency to think I have to have certain items on the shelves whether or not I plan to use them soon or just in case I have a hankering for what may or may not be available.
Jaden came one day last week on Spring Break and cleaned the snow off the roof of my house. Hopefully, that will take care of the snow accumulation which was expected to come again over the weekend. Jon reported a number of farm buildings and garages have had fallen roofs and loss of livestock and whatever. Jaden was to go back to college for classes on Monday but we both considered it may be wise to travel on Friday. Davis and Jo had planned to move out of their home on Saturday but decided it was probably best to move it up a day. Devin was scheduled to take a test in Sioux Falls on Saturday and debated to go ahead of time and try to find a place to stay or wait until she was called to say the test was rescheduled as she was certain others would have the same issues. Regardless of the nice temperatures on Friday all weather reports told of a different scenario for the weekend and the few days following. Hopefully, it will be snow and not an ice storm. Just a week and it will be the first day of spring and the calendar already has track meets, golf, baseball, and softball written in.
Chicken Paprika Shepherd’s Pie
1 pouch (4.7 oz.) roasted garlic mashed potatoes
Water, milk, and butter called for on potatoes pouch
1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 medium onion, chopped (1/2 cup)
1 1/2 cups frozen mixed vegetables
1 jar (12 oz.) chicken gravy
2 1/4 teaspoons paprika
1/2 cup sour cream
Heat oven to 350º. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make potatoes as directed on pouch using, water milk and butter.
In skillet, melt 1 tablespoon butter over medium-high heat. Add chicken and onion, cook 4 to 6 minutes, stirring frequently until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika. Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole. Makes 4 servings.
Easy Batter Rolls
3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
2 tablespoons butter
1 egg
Melted butter
In a large bowl, combine 2 cups of flour, sugar, yeast, and salt. In a saucepan, heat water and butter to 120º-130º. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
Stir dough down. Fill greased 12 muffin cups half full. Cover and let rise until doubled, about 4 minutes.
Bake at 350º for 15-20 minutes or until golden brown. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Makes 1 dozen
Chocolate Almond Cheesecake
Crust:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
Filling:
2 packages, (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 eggs, lightly beaten
Topping:
1 cup (8 ounces) sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 inches up the sides of a 9-inch springform pan. Chill.
For filling, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate, and extract. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake at 350º for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Makes 12-16 servings.
