Plant a Flower Day

Today is Plant a Flower Day.

With Spring a little over a week away, I have been looking for signs. So far none of my spring bulbs have began to sprout. I'm not exactly sure why that is but suspect that our unusually mild and dry winter has something to do with it. I am so looking forward to flowers.

As part of our science lesson we will be planting some flowers and vegetables to add to our little garden. What will you plant this year? If you can't because of weather what would you plant if you could?

Sausage-Spinach Breakfast Bake

Filling
1 lb bulk Italian pork sausage
1 Tbs vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each)frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)

Topping
5 eggs, beaten
1¼ cups milk
½ cup butter or margarine, melted
1½ cups Gold Medal® self-rising flour
½ cup grated Parmesan cheese

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.

In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.

In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.

Bake 35 to 40 minutes or until topping is golden brown.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Paper Money

Today is the day that paper money is issued in the USA for the first time.

Old Fashioned Butterscotch Cookies

1/2 cup of butter, melted
1 egg
3/4 cup of brown sugar
1 tablespoon of milk
1/2 teaspoon of vanilla extract
1 1/4 cups of flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder

Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt, and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375°F.

Hot 'n Sweet Broccoli & Asparagus

¼ cup honey
2 Tbs soy sauce
1 tsp ground ginger
½ to 1 tsp crushed red pepper
1 lb. broccoli, trimmed
½ lb. asparagus, trimmed
2 Tbs olive or vegetable oil

Combine honey, soy sauce, ginger and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet; add broccoli and asparagus and stir-fry over medium-high heat for 3 minutes. Add ½ cup water to pan; cover and steam vegetables for 2 minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about 2 minutes.

makes 4 servings

National Grammar Day

Today is National Grammar Day.

Espresso Cheesecake Bars

1½	cups chocolate cookie crumbs
1	teaspoon instant espresso coffee powder
¼	cup butter, melted
1	(8-oz.) pkg. cream cheese, softened
¼	cup sugar
½	teaspoon vanilla
1	egg

DIRECTIONS

1.	Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
2.	Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
3.	Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
High Altitude (3500-6500 ft):  Bake at 350°F. for 20 to 25 minutes or until center is set.