Almost too warm to be wearing a jacket but then it still is February. It has been many years since we have seen the snow disappear this early and I keep watching and hoping the tulips will stay underground for a while longer. Sounds like the end of the week it will change again and snow or maybe rain is in the forecast. We can’t do anything about it except to take what comes and know better days are ahead soon.
Spring sports are about to start training although Devin has had an indoor track meet every week since the middle of January. I haven’t seen any runners around here yet but lots of walkers and strollers. I’m glad the ice is gone as for those of our age a fall is usually not a good thing.
This winter I have done a lot of reading. I’m so glad to have the library so handy. One of the last group I checked out was “Divine” by Karen Kingsbury. It is difficult to realize what a sordid life some people lead and yet there can be hope with the correct counseling and care.
If the following statements are at least somewhat correct I am glad that I like dark chocolate. As with most things a reasonable amount is okay and just because it says it is good for you doesn’t mean you can eat all you want. You may want to check them out more thoroughly at https://authoritynutrition.com/7-health-benefits-dark-chocolate
February is Heart Health Month
Dark chocolate is very nutritious – contains: fiber, iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium.
Dark chocolate is loaded with antioxidants, including polyphenols, flavanola, and catechins.
Dark chocolate may lower the risk of cardiovascular disease, may improve blood flow and lower blood pressure.
Dark chocolate raises HDL, may protect your skin against the sun and may improve brain function.
Home-Style Ground Beef Casserole
3 cups uncooked egg noodles
1 pound ground beef round
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 can (6 oz.) tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
5 green onions, chopped
1 container (8 oz.) sour cream
3 oz. cream cheese, softened
3 cups Italian cheese blend
Heat oven to 350º. Cook and drain noodles as directed on package, using minimum cook time. Cook beef over medium-high heat 5 to 7 minutes, stirring occasionally until thoroughly cooked; drain. Stir in both cans of tomatoes, the tomato paste, salt, Italian seasoning and pepper. Heat to boiling; reduce heat. Simmer 5 minutes. Remove from heat. In large bowl, stir together cooked noodles, onion, sour cream and cream cheese. Spoon into greased baking dish. Top with beef mixture and cheese blend.
Cover; bake 35 minutes. Uncover; bake 5 minutes longer. Let stand 10 minutes before serving. 6 servings
Herb and Sun Dried Tomato Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/3 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 cup oil-packed sun-dried tomatoes, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1 1/4 cup 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
Preheat oven to 375º. In a large bowl, mix flour, baking powder
dill, thyme, baking soda, salt and pepper. In another bowl, whisk egg, milk and oil. Add to flour mixture. Stir just until moistened. Fold in cheese and tomatoes.
Fill greased muffin cups three-fourths full. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to wire rack. Serve warm. Makes l dozen.
Mocha Pecan Mud Pie
1/2 cup chopped pecans
1 teaspoon sugar
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
1 cup coarsely chopped cream-filled chocolate sandwich cookies (about 10 cookies)
1 chocolate-flavor crumb crust (6 oz.)
Whipped cream
2 tablespoons chocolate-flavor syrup
Heat oven to 350º. Spread pecans in ungreased shallow pan; sprinkle with sugar. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool.
In large bowl, stir together coffee ice cream, chocolate ice cream, 3/4 cup of the chopped cookies and 1/3 cup of the toasted pecans. Spoon mixture into crust. Freeze 10 minutes.
Press remaining chopped cookies and pecans on top. Cover with plastic wrap; freeze 8 hours. Top individual slices with whipped cream and chocolate syrup. 9 servings
Can be frozen up to one month.
