It is always a special treat to see the sun shining so brightly after an evening-night of falling snow. At least we haven’t had a lot of blizzardy weather this winter, however, the cold has surely been prevalent. I know I am certainly thankful for a warm house, enough food to last a while, and can just stay home especially at night. I often compare temperatures with the family with Leah usually coming up with the coldest -24 below without the wind chill and Ruth the warmest anywhere from 40 to 80 degrees depending on the day. Between reading books, doing handiwork and watching tv there is plenty to keep me busy. There may be a couple of exhibits ready to bring to the fair in August.
Jon and Kristen have been quite busy attending the sport events of their children. Devin continues to run for Northwestern College and so far the meets have been in the area. Her personal best has increased each meet and is doing well. Jaden and Brinna are out for basketball and Liana has dance classes and recitals to participate in. I remember those days with our children only we didn’t very often attend out of town events. Mary tried to instruct me how to find the track meet at SDSU by streaming it on Friday afternoon. She said Paul had informed them of a concert he is in as SDSU and they were able to watch the entire program by streaming it. It is quite a challenge for my mind but maybe I can try and who knows, she is only a phone call away if I need help. As much as I am on the computer there is still much to learn and often I don’t remember what they told me the next time I have a problem.
Cheddar Broccoli-Stuffed Chicken
6 ounces cream cheese softened
1 cup frozen chopped broccoli, thawed, well-drained
1/2 cup shredded sharp cheddar cheese
1/4 cup plus
1 tablespoons olive oil
vinaigrettes-Italian, divided
6 small skinless chicken breasts pounded to 1/4 inch thickness
1 cup Stove Top everyday stuffing mix for chicken, finely crushed
1 tablespoon butter, melted
Heat oven to 400º. Mix cream cheese, broccoli, cheddar cheese and 1 tablespoon vinaigrette until blended. Place chicken, smooth sides down, on work surface; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden tooth picks, if desired.
Spray baking sheet with cooking spray. Pour remaining vinaigrette into shallow dish; place crushed stuffing in separate shallow dish. Dip chicken roll-ups, one at a time, into vinaigrette, then into stuffing, turning to evenly coat all sides of each roll-up with each ingredient. Place seam sides down, on baking sheet; drizzle with butter. Bake 35 minutes or until chicken is done. Remove and discard toothpicks before serving chicken. Makes 6 servings.
Sour Cream Coffee Cake
Topping:
2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon.
Mix together and set aside.
Batter:
1 cup butter
2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
Confectioners’ sugar
Preheat oven to 350º. Cream butter and sugar until light and fluffy. Add eggs, one at at time beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Pour half of batter in a greased and floured 10-inch tube pan. Sprinkle with half of the pecan mixture. Gently top with the remaining batter and pecan mixture.
Bake 45-50 minutes. Cool 10 minutes before removing from to a wire rack to cool completely. Sprinkle with confectioner’s sugar.
Possibly could be baked 13×9 inch pan or made into muffins with the topping placed on top. 16 servings.
Lemon Cheesecake Pie
1 can (12 ounces) evaporated milk
2 packages (3 ounces each) lemon gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 cup sugar
4 graham cracker crusts (9 inches)
Topping:
1/4 cup butter, melted
2 tablespoons sugar
Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.
Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.
Makes 4 pies (8 slices each).
