It’s a balmy 19 degrees F. here with sunshine; a far cry from last night when it was down to 7 and snowing. Thankfully, it only did about an inch of light, fluffy snow – made the roads slippery, but the sun is clearing that up as we speak. If we ‘have’ to have winter, I’d much rather it be with clear roads and little snow; I don’t really like the super cold weather, but it’s better than worrying about being able to drive 2 miles without sliding off the roads or hitting another car/person. (Sorry-I’ll stop ranting now . . . ).

Youngest son is off to another color guard competition today, middle son is with one of his clients; my husband and I are peacefully enjoying lovely hot cups of Tim Horton’s coffee (YUMMMM!) Love that stuff – just strong enough to really wake you up but mellow enough to not ‘slap you in the face’ when it’s doing it’s waking up bit. Finally finished the last knit square for John’s afghan and have sewn together the first two rows of a total of 7 rows. The actual sewn together squares measure 49″ x49″, so I’m thinking of checking out a (kind of close) ACO hardware store (I know – this sounds weird, but bear with me. . . ) to see if they have any of the (once upon a time advertized) big skeins of red & green mixed yarn. I saw it in a photo in one of their flyers a few weeks ago and stopped at the one close to us – they didn’t have the red/green mixed skeins – am going to stop after church tomorrow and see if the one out by our church carries them – hope so. I think it would really tie together the entire afghan if the border was red (solid) then the red/green mix, then another row of just red; we’ll see.

After almost a week of procrastinating about whether I was going to make Enchiladas or Lasagna for dinner, I finally ‘caved’ after going to the grocery store and made the White Bean Chicken Soup – it was really tasty (a bit more spicy than I usually make, but still good) – there’s a very tiny bowl leftover. Tonight is going to be THE LASAGNA – FINALLY! Speaking of food – here’s your recipes:

=================

Easy Pierogi Casserole

9 lasagna noodles, uncooked
4 C. hot mashed potatoes
1/2 C. Philadelphia Chive & Onion
cream cheese spread
6 green onions, thinly sliced
1 (3 oz) pkg. Oscar Mayer real
bacon bits, divided
2 C. Kraft Triple Cheddar cheese
with a touch of Philadelphia, divided

Preheat oven 375 degrees
Cook noodles according to pkg. directions,
omitting salt. Combine potatoes, cream
cheese spread, onions, 1/2 C. bacon &
1 C. Cheddar. Spray 9 x 13 baking
dish with nonstick spray. Place 3 noodles
in dish, cover with 1/3 potato mixture.
Repeat layers twice; top with remaining
bacon & Cheddar, cover with foil.
Bake 30  minutes or until heated
through. Uncover, bake 3-5 minutes
or until cheese is lightly browned. Let
stand 10 minutes before cutting to
serve. Makes 12 servings.
(recipe: kraftrecipes.com)
—————————————-
Cheesy Cornbread Casserole

1 lb. lean ground beef
1 onion, chopped
1 jalapeno pepper, seeded, finely chopped
1 (15 oz) can enchilada sauce
1 (15 oz) can black beans, drained
1 tsp. garlic powder
1 tsp. ground cumin
1 (8.5 oz) pkg. corn muffin  mix
1 pkg. Kraft Mexican Style Shredded
Four Cheese with a touch of
Philadelphia, divided

Preheat oven 350 degrees F.
Brown meat with onions & peppers
in large skillet. Stir in next 4 ingredients;
cook & stir 3 minutes or until heated
through. Spoon into 9 x 13 baking dish.
Prepare muffin batter according to
pkg. directions; stir in cheese. Spread
over meat mixture. Bake 20 minutes
or until toothpick inserted in center
comes out clean. Cool slightly.
Makes 10 servings.
(recipe: kraftrecipes.com)
—————————————–
Crunchy Chicken Crescents

2 C. cooked, chopped chicken
3 oz. cream cheese, softened
1/4 C. butter, melted
1/2 C. herb seasoned stuffing crumbs
2 T. milk
1 t. chives, chopped
1/2 tsp. salt
2 pkgs. crescent rolls
(1 pkg. makes 4 rectangles)

Preheat oven 350 degrees F.
Mix cream cheese, chicken, chives,
milk and salt in a bowl. Unroll
crescent rolls-4 rectangles. Make
sure dough is secure at perforations.
Place about 1/4 C. chicken mixture onto
center of each rectangle of dough.
Fold dough over filling and
pinch edges to seal. Dip each
roll into melted butter then
roll in stuffing crumbs. Bake
about 20 minutes.
(recipe: Peg-Marys Recipe Exchange)
—————————-
Warm Winter Lemon Cake

1 (2 layer) box yellow cake mix
2 C. cold milk
1 1/4 C. water
2 (4 servg, ea) pkg lemon-flavored
instant pudding & pie filling
1/3 C. granulated sugar
2 t. powdered sugar

Preheat oven 350 degrees F.
Prepare cake batter according
to pkg. directions. Pour into
greased 9 x 13 pan, set aside.
Pour milk & water into large
bowl; add dry pudding mixes
and granulated sugar. Beat
with wire whisk 2 minutes or
until well blended. Pour over
batter. Place baking dish on
a baking sheet to catch any
sauce that might bubble over.
Bake 55 minutes-1 hour or
until toothpick inserted
in center comes out clean;
cool 20 minutes. Sauce will
thicken slightly as it cools.
Sprinkle top with powdered
sugar and spoon into serving
dishes; serve warm.
(recipe: chembree1-DDJ 12/16/11)
——————–
Saucepan Peanut Cookies

1/2 C. granulated sugar
1/2 C. light corn syrup
3/4 C. peanut butter
(crunchy or creamy)
2 C. Cheerios (honey nut
or regular)

Bring sugar & corn syrup to a
boil in saucepan; remove from
heat. Add peanut butter & stir
until well-blended. Add cereal
and mix carefully until coated.
Drop by teaspoons onto waxed
paper; let cool.
(recipe: Joyce-justapinch.com)
———————
Crockpot Potato Soup

6 potatoes, peeled & cut
into bite-sized pieces*
2 small onions, chopped
1 carrot, pared & sliced
1 stalk celery, sliced
2 tsp. chicken granules
(or base)
1 T. parsley flakes
5 C. water or chicken
broth/ stock
1/3 C. butter/margarine
2 (12 oz, ea) cans evaporated
milk
Optional garnishes: diced ham,
shredded cheese, sliced green
onions

Place all ingredients, except milk,
into crockpot. Cover & cook on low
10-12 hours, or High 3-4 hours.
During last hour of cooking stir
in evap. milk. Before serving,
you can puree soup in a blender
or food processor, if desired.
Garnish with optional garnishes.

*Feeling lazy? Use a 2 lb. bag of
frozen cubed hash browns,
thawed, instead of the whole
potatoes. (recipe:Hope-justapinch.
com)
——————————–
Oriental Slaw

2 pkgs. Oriental flavor ramen
noodles
3 T. sesame seeds
1/4 C. margarine
1 C. sliced almonds
1 bunch green onions, chopped
1 lb. bag coleslaw mix

Dressing:

1/2 C. sugar
1 packet Oriental ramen
seasoning mix
1/2 C. vegetable oil
1/4 C. red wine vinegar
1 tsp. soy sauce

Brown crunched ramen
noodles and sesame seeds
in margarine along with one
packet ramen seasoning mix;
let cool. Blend coleslaw mix,
almonds, onions & browned
mixture. Mix dressing and add
to salad just before serving.
(recipe:concongirl-RDJ 12/30/11)

==============================

There you have it – weather report and nice, warm recipes to help you

stay warm inside! Enjoy your day -

Hugs;

Pammie

Woo-eee, it’s certainly WINTER around here today! Looked out the window and saw that we had a bit of snowfall last night – no big deal, thinking “I’m not going anywhere today until around 3:30 p.m., so I’m good” – WRONG! Sent two text messages to youngest son (in school) to remind him to turn in a form, then thought it funny he didn’t respond. Also noticed his two heavy winter coats were still on the chair, but sometimes he just decides to not wear outer garments – who knows why, (he’s too tall & large for me to argue with about it).  A few minutes later I was about to turn around in the living room and almost walked into his chest – hearing: “Were you guys NOT going to wake me up for school, or what?” (he sleeps upstairs, so we never noticed he ‘wasn’t’ at school – except for the above mentioned items). Guess who decided to get dressed & drive him? Me, of course.  By the time we got on our way it was snowing to beat the band – fine, sometimes a little heavier, but definitely SLIPPERY! People were driving 28 MPH in a 40 MPH zone, just to avoid slipping off the road. Dropped him off, stopped at the bank (the teller asked me WHY was I out in this weather?), then to the grocery store & drug store (might as well get the things done I needed, even with the snow). By the time I came out of the grocery store it had stopped snowing! YAY! (All the while I was in the grocery store I kept thinking: “Shop FASTER! It’s coming down in buckets!”) I’m home now, groceries unloaded and put away, a load of laundry in the washer and I’m here with you. Next time I have to go outside will be the above mentioned 3:30 to pick up son from school, then around 4-something we get our grandson for the evening.

I’ve been tossing around various ideas for dinner – a few nights ago I was going to make Enchiladas, but the guys decided they didn’t really want that. Then came my idea for Lasagna – nope on that one, too. (Let’s just say – I decided that if they really didn’t want me to cook – I wouldn’t!) Two days later I’ve decided to make a pot of the White Bean Chicken Chili (recipe is in another of my blogs). It’s not my recipe and, to me, it’s more like soup than chili (my chili you can stand a wooden spoon up in and it won’t fall – it’s that thick). Really easy recipe: white Northern or navy beans, can of black beans, some cooked chicken, some salsa, big can of chicken broth – you’re done. I buy the medium heat salsa for a kick, the already cooked Fajita strips from Gordon Foods (I guess Costco or Sam’s  Club carry them, too). I like the ease of putting it together and the flavor of it, altogether – real comfort food!

Let’s see – I’m down to 4 more knit (red) squares on John’s afghan, then just sewing it together and crocheting a border. I’m glad it’s getting towards the ‘finish line’ for this one; think next I’ll start knitting some dishcloths for the Historical Society for their summer Log Cabin Days event. The president of that group had a great idea to package the dishcloths in those clear plastic tubs/boxes you get little tomatoes in (or strawberries) – they look really cute, so I’m saving up the boxes (so far I have 2 – I’m not a really BIG cotton knitter, don’t really like the feel of knitting with it, but I’ve accumulated about 6-7 skeins/balls, so it’s time to get them out of here!)

Ah, food – here are some really yummy-sounding recipes (I was looking on-line last night and drooling – too late at night to start cooking but I was surely tempted!)

===============

Easy Taco Casserole

1 lb. ground beef
1 medium onion, chopped
1 (16 oz) jar picante sauce,
medium spice
3/4 C. water
1 (4 oz) can green chilies
1 pkg taco seasoning mix
12-18 hard taco shells, broken up
2 C. (8 0z) mexican cheese blend or
shredded Cheddar cheese
2 tomatoes, chopped
4 green onions, chopped
1 (8 0z) container sour cream

Preheat oven 375 degrees F.
Cook beef & onions until beef is
no longer pink;drain fat. Stir in
picante sauce & water, green chilies
& seasoning mix. Cook over low heat
5 minutes. In a 9 x 13 baking dish,
layer half broken taco shells on
bottom of dish. Cover with half meat
mixture, sprinkle with 1 C. cheese.
Repeat. Bake 25 minutes or until hot
& bubbly. Let stand 5 minutes then
top with green onions, chopped
tomatoes & sour cream. Add more broken
taco shells on top & serve.
Serves 6-8
(recipe: Donna-justapinch.com)
———————
Mexican Corn Dip

2 cans mexicorn, drained
12 oz. shredded mild Cheddar
cheese
1 C. mayonnaise (Hellman’s)
1 C. sour cream
1 can green chilies (small
can, chopped)
1 can whole jalapeno peppers
(small can, seeded & chopped)
1 bunch green onions, chopped
(tortilla chips – for dipping)

In large bowl, combine mayonnaise
& sour cream. Add rest of ingredients
except cheese, until well blended.
Fold in cheese until blended well.
Cover bowl with plastic wrap and
refrigerate for approximately 2
hours before serving with tortilla
chips.
(recipe: Michelle-justapinch.com)
——————-
Turkey Rice Roasted Garlic Soup
(stove top OR crockpot)

2 C. cooked turkey, chopped
5 C. water
1 C. rice
1 1/2 C. carrots (canned or
fresh, cut up)
1 can green beans
1 chicken bouillon cube
1 tsp. black pepper
10 cloves roasted garlic**
salt to taste
2 tsp. dried basil

Place all ingredients in
large pot & cook until
rice is done; about 1
hour on stove top or
4 hours in crockpot.

NOTE** Roasting Garlic
10 cloves garlic
2 tsp. oil
dash Italian seasoning

Mix all above ingredients
until coated. Bake in small
oven-safe dish 30 minutes
or until garlic is soft.

Comment: Ten cloves of garlic
might sound like a bit much,
but when you roast it, the
flavor really mellows.
(recipe: Kathryn-
justapinch.com)
———————-
Yummy Bars

2 large tubes Pillsbury
Crescents
2 (8 oz) pkgs. cream cheese
1 C. sugar
1 tsp. vanilla extract
3/4 C. sugar
1 tsp. cinnamon
1 stick butter

Preheat oven 350 degrees F.
In large bowl, soften cream
cheese. Add 1 C. sugar and
vanilla extract; mix well.
Open 1 tube crescents and
unroll (do NOT tear apart).
Place in bottom of a 9 x
13 baking pan. Spread softened
cream cheese mixture over
crescents. Place the other
roll of crescents on top
of cream cheese. Melt
butter & pour over crescents.
Mix 3/4 C. sugar and cinnamon
together; sprinkle on top and
bake 30 minutes. Let cool,
then cut into bars.
(recipe: Sandy-Marys Recipe
Exchange)
—————————-
Turkey Stuffed Pasta Shells

12-16 uncooked dried jumbo pasta
shells
1 T. butter or margarine
1/3 C. chopped onion
1/2 tsp. finely chopped fresh garlic
1/2 lb. ground Italian sausage
1/2 lb. ground turkey
1/8 tsp. dried basil leaves
1/8 tsp. dried oregano leaves
2 C. (8 0z) shredded mozzarella cheese
1 1/2 C. spaghetti sauce w/mushrooms

Cook shells according to pkg directions;
drain & set aside. Melt butter in 10
inch skillet; add onion & garlic-cook
over medium heat until tender (3-4
minutes). Add turkey & sausage; continue
cooking until meat is browned (8-12
minutes) drain. Add basil, oregano &
1 C. cheese. Spread 3/4 C. spaghetti
sauce on bottom of ungreased 9 x 13
baking dish. Stuff cooked shells with
meat mixture; place meat-side down
in prepared pan. Pour remaining sauce
over shells; sprinkle with remaining
cheese. Cover with foil and bake
20-25 minutes or until heated through.
Remove foil; sprinkle with remaining
1 C. cheese; continue baking,
uncovered, until cheese is melted
(4-6 minutes.) Serves 6.
(recipe: Sandy-Marys Recipe Exchange)
———————-
Cracker Barrel Old Country Store Hashbrowns

1 (2 pound) bag frozen hash browns, thawed
1 medium onion, finely chopped
6 T. margarine, melted
1 lb. sour cream
8 oz Cheddar or Colby cheese, shredded
1 can cream of chicken soup
Cornflakes, crushed
4 T. margarine, melted

Preheat oven 350 degrees F.
In a 13 x 9-inch baking pan, make single layers
of the following: Potatoes, onions, 6 T. melted
margarine, sour cream, Cheddar cheese & soup.
Sprinkle top with cornflakes. Drizzle 4 T.
margarine over top. Bake1 hour or until bubbly
and piping hot.
(recipe: Joan 1_Comfort_Foods)
————————————————–
Chocolate Cheesecake Muffins

1 1/4 C. flour
1 C. sugar (divided)
1/3 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 C. buttermilk
1/4 C. vegetable oil
1/4 C. butter, melted & cooled
2 eggs, divided
1 1/8 tsp. vanilla extract (divided)
1/3 C. chocolate chips
2 pkgs(3 oz, ea) cream cheese,room
temp.
1/4 C. slivered almonds

Preheat oven 375 degrees F.
Grease 12 muffin cups. In large bowl,
stir together flour, 3/4 C. sugar, cocoa
powder, baking soda & salt. In another
bowl, stir together buttermilk, oil,
melted butter, 1 egg (beaten) & 1 tsp.
vanilla. Make a well in the center of the
dry ingredients; add buttermilk
mixture and stir just to combine. Stir
in chocolate chips; spoon batter into
muffin cups.

In medium bowl, make topping:
Combine cream cheese, remaining
1/4 C. sugar, remaining egg (beaten) and
remaining 1/8 tsp. vanilla. Stir in
almonds. Spoon mixture over
chocolate batter in muffin cups.
Swirl slightly with knife.
Bake 20-25 minutes or until
toothpick inserted in center of
muffin comes out clean. Remove
from oven and cool 5 minutes,
then serve immediately. Makes
12 muffins.
recipe: Peg-Marys Recipe Exchange)
———————————–
Spinach Eggs with Bacon

1 slice bacon, cut into pieces
1/4 C. chopped onion
2 C. fresh spinach, chopped
3 eggs, whipped
2 T. Parmesan cheese

Cook bacon in a skillet until
soft. Add onions & cook until
onions are translucent. Rinse
spinach & add to skillet. Toss
until wilted. Pour in eggs;
stir until cooked. Sprinkle top
with Parmesan cheese. Serves 2.
(recipe: Cookincrazyme-RDJ
01/06/12)
================================

I almost forgot to mention – our knit group met at Panera Bread again this past Tuesday and this time, they were giving out samples of their breakfast quiches – Spinach & Ham or Spinach & Artichoke. I tried the Spin. & Artichoke one and it was totally YUMMY! Cheesy, creamy – nice flaky bottom crust – in fact, it was SO GOOD that I told the manager I wanted one to buy right then. The girl demoing them said: “We don’t sell them in the evening, these were just leftover and the manager said to use them as samples”. Sometimes it pays to be friendly with the manager – he heard me, said: “Just a minute” went in the back, returned and said: “I have 2 left – which one do you want – ham or artichoke?” I told the girl to charge me for it, as I’m sure she was thinking ‘free sample’, so I happily bought it ($3.69) and VERY HAPPILY ate it! If there had been more of that kind, I think I just might have been super temped to go buy another one – they were THAT good! They told me they only sell them until 10 a.m.; since I’m usually NOT at Panera during the day, that sort of didn’t help but I sure have developed a craving for them! Just sayin’ – they were WONDERFUL! (good thing I don’t work there-I’d weigh a whole lot more!)

Well, friends, that’s what’s happening around here – I’m guessing we got about 1 1/2 inches of snow this morning (I can hear the snow plows out clearing the roads right now). For Michigan at this time of year, that’s nothing unusual – the trick is to NOT have to go out in a snow (storm) – stay home, nice & warm, sipping something creamy (like cocoa) and reading a good book!

Enjoy your day;

Hugs;

Pammie

]]> http://grammiepammie.wordpress.com/2012/01/19/here-comes-the-snow/feed/ 1 grammiepammie h http://grammiepammie.wordpress.com/2012/01/14/happy-saturday-yall/ http://grammiepammie.wordpress.com/2012/01/14/happy-saturday-yall/#comments Sat, 14 Jan 2012 14:52:48 +0000 grammiepammie http://grammiepammie.wordpress.com/?p=2729 ]]>

Well, we’re back at Saturday again – not much to ‘report’ – we did get some snow, but only a brief dusting (so far) – YAY! The weather people were predicting something like 3-4 inches, so just getting a light powdered sugar coating was great for me – you can drive, walk, etc. and not worry about getting stuck or sliding off the road. It’s a ‘balmy’ 18 degrees F. outside.  Today the house is rather quiet (yay!) – youngest son is at an all-day winter guard competition some 3 hours away; it’s their first competition of the year (for Winter Guard). I guess I should explain – he belongs to two ‘guard’ groups: one is in the beginning of the school year up to Christmas (Color Guard) – they perform with the marching band. After Christmas he goes into Winter Guard – they are a separate performance group which only does competitions. His winter guard group this year has 16 people (14 girls, 2 guys) and their theme this time is “Summer Time” (with the old Summer Time music as their background, only rather jazzy). I haven’t, as yet, seen any of this year’s routine, but I’m sure after today’s competition there will be videos of the competition on YouTube.

Middle son is home playing a video game “Dark Souls” – guess it’s another first person action/fantasy game set sort of in medieval times – the boys love those themes where you have a ‘quest’ and have to slay dragons and other ‘nasties’ to get to your goal. Husband is on his computer playing his favorite: World of Warcraft. I just finished perusing Craftsy – it’s a new free site for people who love all things ‘crafty’ – where you can post your photos of things you created (there are some patterns, but most are not free). You can get some good project ideas by just looking at what other people have made. Worked on more of “John’s Afghan” squares last night – think there’s something like 13 left to make, then finish it off. Think my next project after that will be knitting some dishcloths for the Historical Society for their Log Cabin Days event in June; that gives me enough time to just leisurely knit them and not feel obligated to do a bunch in a hurry.

Recipes, you say? Well, there’s some pretty tasty-sounding winter ‘warm the cockles of your heart’ recipes here:

=============

Mississippi Mud Brownies

1 C. flour
1 tsp. baking powder
3/4 tsp. salt
1 1/4 C. sugar
1/2 C. unsweetened cocoa
1/2 C. shortening
1 large egg
1/2 C. water
1 tsp. vanilla extract
3/4 C. caramel sauce
1 C. miniature marshmallows
3/4 C. pecans, chopped & toasted
3/4 C. semisweet chocolate chips

Preheat oven 350 degrees F.
Stir together first 5 ingredients in a
large bowl; cut in shortening until
crumbly. Stir in egg, 1/2 C. water and
vanilla. Spread mixture in lightly
greased 8 x 8 baking pan which
is lined with aluminum foil. Bake
35-38 minutes or until center is
set. Remove from oven; spread
with caramel sauce. Sprinkle top
with marshmallows & pecans;
bake 6-8 more minutes.  Microwave
chocolate chips in glass bowl on
Medium (50% power) 1 minute;
stir until smooth. Drizzle over
warm brownies. Cool & cut in
squares. Makes 16 brownies.
(recipe: DDJ 01/02/12)
———————————–
Pinto Beans, Ham Hocks & Rice

1 (16 oz) pkg. dried pinto beans
2 (10 oz) smoked ham hocks
2 quarts water
1 tsp. salt
1/2 tsp. pepper
1 C. uncooked long-grain rice
1 large green bell pepper, diced
6 green onions, chopped
2 C. chopped cooked ham (optional)

Sort & wash beans; place beans in
a Dutch oven; add water 2 inches
above beans and soak 8 hours;
drain.
Bring beans & next 4 ingredients to
a boil in Dutch oven. Cover, reduce
heat and simmer, stirring occasionally,
2 1/2 hours or until beans are
tender. Stir in rice, bell pepper and
green onion. Cover & simmer 20 minutes
or until rice is tender. Remove ham
hocks and let cool. Remove & chop
meat, discarding skin & bones. Stir
in chopped meat from ham hocks and,
if desired, 2 C. chopped ham. Makes
6 servings.
(recipe: RDJ -01/02/12)
————————————-
Baked Sesame Chicken Breasts

2 T. soy sauce
1/4 C. toasted sesame seeds
2 T. all-purpose flour
1/4 tsp salt
1 pinch ground black pepper
4 skinless, boneless chicken
breast halves
2 T. butter, melted

Preheat oven 400 degrees F.
Place soy sauce in a 13 x 9-inch baking dish.
On a piece of wax paper, mix together
sesame seeds, flour, salt & pepper. Dip
chicken pieces in soy sauce to coat, then
dredge in sesame seed mixture. Arrange
in baking dish in a single layer, then drizzle
with melted butter.
Bake for approximately 30 to 40 minutes,
or until chicken is cooked through and
tender and juices run clear. Baste with
drippings once during cooking time.
Garnish with extra sesame seeds if
desired, and serve.
(recipe: Peg-Marys Recipe Exchange)
————————————
Beef & Cabbage Stir Fry w/Peanut Sauce

1/4 C. smooth peanut butter
1/3 C. orange juice
3 T. soy sauce
1 T. rice vinegar
2 tsp. sugar
4 tsp. cooking oil, divided
3 cloves garlic, minced
1 lb. sirloin steak, trimmed &
thinly sliced
1 small head Savoy cabbage,
thinly sliced
2-5 T. water
2 medium carrots, grated
1/4 C. chopped unsalted roasted
peanuts (optional)

Whisk peanut butter, orange juice,
soy sauce, vinegar & sugar in a medium
bowl until smooth. Heat 2 tsp. oil in
a wok or large skillet over medium-
high heat. Add garlic & cook, stirring
until fragrant, 30 seconds. Add steak
and cook, stirring, until browned and
barely pink in the middle, 2-4 minutes.
Transfer to a bowl. Reduce heat to
medium; swirl in the remaining
2 tsp. oil. Add cabbage & 2 T. water;
cook, stirring, until beginning to
wilt, 3-5 minutes. Add carrots (and
more water, if necessary to prevent
sticking & burning); cook, stirring,
until just tender, about 3 minutes
more. Return steak & any juices
to pan, then pour in peanut
sauce; toss to combine. Serve
sprinkled with peanuts, if using.
(recipe: Peg-Marys Recipe Exchange)
————————————
Slowcooker Cheesy Garlic Chicken

4 bone-in chicken breasts
1 envelope “Liptons Secrets Savory
Herb with Garlic” soup mix
1 medium tomato, coarsely chopped
1 C. shredded mozzarella (about 4 oz)
1 T. grated Parmesan cheese

In slowcooker, toss chicken with soup
mix. Top with tomato & cheese. Cook,
covered, on Low 8 -10 hours or High
4-6 hours, or until chicken is
thoroughly cooked. Thicken sauce, if
desired, and serve chicken with sauce.
(recipe: Lipton Recipe Secrets
———————————————
Apple Chicken Quesadillas

2 medium tart apples, sliced & cut into
pieces
1 C. diced cooked chicken breast
1/2 C. fresh or frozen corn, thawed
1/2 C. shredded Cheddar cheese
1/2 C. shredded mozzarella cheese
1 fresh tomato, chopped
1/2 onion, chopped
1/4 tsp. salt
8  8″ flour tortillas

Preheat oven 400 degrees F.
Combine all ingredients except
tortillas, in large bowl. For each
quesadilla: place approx. 3/4 C.
filling inside tortilla; fold in half
& secure with a toothpick. Place on
a greased baking sheet. Bake 8-10
minutes, or until golden brown. Turn
over and bake 5-8 minutes longer.
Makes 8.
(recipe: Sandy-Marys Recipe Exchange)
—————————————
Creamy Chive Mashed Potatoes

5 medium potatoes, peeled
1 1/2 tsp. salt, divided
4 oz. cream cheese, softened
2 T. butter or margarine, softened
2 T. snipped chives
1/4 tsp. pepper
1/4 -1/2 C. buttermilk

Place potatoes in large saucepan;
cover with water, add 1 tsp. salt.
Bring to boil, reduce heat, cover &
cook 30 minutes or until tender -
drain. In a large mixing bowl,
mash potatoes until smooth. Add
cream cheese, butter, chives,
pepper & remaining salt. Gradually
beat in buttermilk. Makes 5 servings.
(recipe: ramblinjodie-RDJ 01/06/12)
————————————-
Cherry Spice Bars

1 (10 oz) jar maraschino cherries
1 (18 1/4 oz) box spice cake mix
1/4 C. butter or margarine, melted
1/4 C. firmly packed brown sugar
1/4 C. water
2 eggs

Glaze:
1 C. confectioners sugar
1 T. lemon juice
1-2 tsp. milk

Preheat oven 375 degrees F.
Drain maraschino cherries;
discard juice (or save for another
use). Cut cherries in half.
Combine dry cake mix, melted
butter, brown sugar, water &
eggs in a large mixing bowl; mix
with a spoon or elec. mixer until
well combined & smooth. Stir
in maraschino cherries. Spread
batter into a greased 9 X 13 pan.
Bake 20-25 minutes or until top
springs back when lightly touched.
Let cook in pan on wire rack.

Glaze:
Combine confectioners sugar & lemon
juice;add enough milk to make a thick
glaze. Drizzle over cake. Allow glaze to
set. Cut into bars.
NOTE: Poster noted that she didn’t
use the glaze; bars were yummy
without it.
(recipe: Peg-Marys Recipe Exchange)
——————————–

Hope you’re having a great weekend; remember to take

some time for yourself – read a book, put your feet up,

listen to some music you like that relaxes you, have a

tiny ‘treat’ (like a Dove bar? or a Snickers bar?) – just

ENJOY your day!

Hugs;

Pammie

PS: Grandson is much better – fever is gone (YAY!) Not fun being ‘older’ and experiencing,

once again, the feelings of watching a little guy be sick and hoping what you can do for him

is ‘enough’! Thank heavens for Children’s Tylenol!

Today’s Tuesday and I’m feeling a little stronger every day – that’s a GREAT thing! Yesterday found me deciding to get rid of our old ‘House Bills Book’ and creating a new one, complete with folders, tabs, titles, etc.! Took about 1 1/2 hours, but I’m happy with the results – even made a page with all the information on each company – Tab: “Insurances” – then a list of each company, their address and phone number plus our policy numbers – just in case . . . Since my husband will soon be joining me in the “60′s” category (his birthday is Jan 23rd), I felt it would be helpful to have all that information in ONE PLACE. Took awhile to gather all the information on each separate one, but I’m happy with the results; now there, in one place, is all the information for Eye Care, Dental, Car Insurance, House Insurance, Medical, Life Insurance and Investments.

Today was another ‘burst of energy’ so I went through all my kitchen cupboards and refrigerators, tossing ‘old’ stuff or things I’ll probably never use (like that half package of Filo Dough from last New Years) – something tells me I won’t be having a sudden urge to make Tiropita (Greek Appetizer made with filo). After getting an idea of what we ‘have’ and what we ‘need’, I then made a detailed list for the grocery store, rested a little bit, then charged to Kroger’s. Happy with my purchases (I even passed up a sale on REALLY BIG turkeys at 69 cents a pound). As I was going down the pop isle I had a sudden thought: A few weeks ago I wouldn’t have felt THIS GOOD or been able to do the things I’ve done today – I would just have been too fatigued. Thank you, LORD for restoring my health and energy! (Even stopped at Tim Horton’s for coffee for my husband & I – it’s a little ‘treat’ we both love).  Now our ‘larder’ is filled with things to make and eat soon, like Spaghetti & meatballs w/garlic bread; Pierogies & sausages; Enchiladas; a Pork Roast and other goodies. It also occurred to me – I’m cooking more. I know my guys ‘survived’ while I was sick but I really can’t say on ‘what’ – I’m guessing they’re also happy I’m feeling better!

Plants – today I had to relegate  (what was once) a fern to the garbage. I’m definitely NOT a plant person; this was a Mother’s Day gift from my grandson & his Mom. When I received it I hung it outside on a shepherd’s crook and it did great all summer! When the weather got colder, I brought it inside and ‘attempted’ to keep it going – let’s just say it didn’t have a very promising future. Just before Christmas I took the fern and it’s ‘friend’, a wandering Jew plant which was also a gift from a friend, stripped off all their old leaves & stems/branches (whatever you call them on a fern), gave them some plant food and a warning: “OK, it’s sink or swim for both of you – if you don’t start perking up soon it’s the garbage for you.” Today I gave the wandering Jew another warning – “You’re next – if you don’t start looking healthier – it’s ‘The Way of the Fern’ with you!” (I’m a stern taskmaster – these plants better just listen . . . or else!) The only other plants in my house are a Birdsnest Sansiveria (those short plants that are relatives of the Mother-in-Law’s Tongue) and a miniature umbrella plant. Mine is a left-over from my mother-in-law’s funeral – that would be 1993. It was originally in a large round table planter and somehow, I’ve managed to keep it alive (not by MY ‘green thumb’, for sure!) I’ve learned, through the years, that both the Birdsnest and the Umbrella plant only like water once a week and then, sparingly. Look out any other plant given into my possession; one of my nicknames should be: “She Who Kills Most Plants”!

Still plugging along on John’s afghan squares – just a little over half done with them (aiming for a total of 49). I’m learning that if I find a simple pattern, I’ll knit around 2 green & 2 red squares in that pattern – saves me constantly looking up  more patterns and it goes quicker.

Last night I did something I rarely do – (at least since my cancer, anyway) I stayed up until 2:30 a.m. finishing a book. Haven’t read many books lately and decided to check up (on line, using our library’s site) on a favorite auther: Steve Berry. He writes mostly historical fiction with a murder-type twist. This one was a little slow in starting but quickly picked up the pace and had me enthralled. He wrote this one last year (2011): “The Jefferson Key” – I’d recommend it and all of his books, for that matter.

Ah yes, recipes . . . HERE THEY ARE!

=====================

Pork Tenderloin w/Roasted Sweet Potatoes

1 1/2 lb. pork tenderloin
2 lb. sweet potatoes, cut into 1 inch pieces
1 C. orange juice
2 tsp. dried oregano, divided
2 T. vegetable oil
2 tsp. finely chopped garlic
1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven 400 degrees F.
** (see tip below)
Spray 9 x 13 baking pan with nonstick
spray. Place potatoes in pan; combine
orange juice & 1 tsp. oregano in small
bowl; pour over potatoes. Combine oil,
garlic, remaining 1 tsp. oregano, salt &
pepper in small bowl; stir together.
Coat pork with seasoned oil mixture;
place on top of potatoes. Cover pan
tightly with aluminum foil; bake
35 minutes. Increase oven temp.
to 425 degrees F. Remove foil,
bake uncovered 10-15 minutes
more or until pork is slightly pink
in center (160 degrees F.) and
potatoes are tender. Let pork
stand 5 minutes before slicing.
—
**(tip): Line baking pan with
aluminum foil and spray
foil with nonstick cooking
spray for easy clean up.
(recipe: readyseteat.com
——————————–
Jalapeno Macaroni & Ham Bake

2 pkg (7 1/4 oz ea) Kraft Mac &
cheese dinner
1 T. oil
15 slices deli honey ham, chopped
1 small red onion, finely chopped
2 jalapeno peppers, seeded & chopped*
2 cloves garlic, minced
4 eggs, beaten
4 Kraft Big Slice Pepper Jack Cheese
Slice, coarsely chopped
18 Ritz crackers, crushed (about 3/4 C.)
1/2 C. fresh parsley, chopped

Preheat oven 350 degrees F.
Prepare Kraft dinners in large saucepan
according to pkg. directions. Heat oil
in medium skillet on medium heat.
Add ham, onions, peppers & garlic;
cook 5 minutes, stirring frequently.
Add ham mixture to Dinners with eggs
& chopped cheese; mix lightly. Mix
cracker crumbs & parsley; stir half
into Dinner mixture. Spoon into 2
quart casserole dish sprayed with
nonstick spray. Top with remaining
crumb mixture. Bake 35 minutes
or until center is set & casserole
is heated through. Serves 8.

* Substitute a Serrano chile or canned
chipotle pepper in adobo sauce for
jalapeno pepper.
(recipe: kraftrecipes.com)
———————————————-
Creamy Chicken, Bacon & Tomato Pasta

3 C. whole wheat farfalle (bow tie pasta), uncooked
1 lb. boneless, skinless chicken breasts, cut into
bite-sized pieces
3 slices bacon, cooked & crumbled
1 (14 1/2 oz) can Italian-style diced tomatoes,
undrained
4 oz cream cheese, cubed
1/2 C. water
1/4 tsp. pepper
3 T. grated Parmesan cheese

Cook pasta as directed on pkg, omitting salt.
Cook chicken in large skillet on medium heat
5-6 min. or until done, stirring occasionally.
Add next 5 ingredients; mix well. Cook 3
minutes or until cream cheese is completely
melted and mixture is well blended, stirring
frequently. Drain pasta, place in large bowl.
Add sauce; mix lightly. Sprinkle with
grated Parmesan. Serves 4.
(recipe: Kraftrecipes.com)
———————————————-
Mom’s Cherry Crunch

2 sticks butter
1 C. brown sugar, firmly packed
1 3/4 C. flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 C. rolled oats
1 (21 oz) can cherry pie filling

Preheat oven 375 degrees F.
Mix butter & sugar together well. Add
flour, baking soda, salt & oats; mix
well until crumbly. Press into a
greased 9 x 13 pan, reserving 1 C.
mixture. Spread pie filling over oat
mixture; sprinkle remaining
oat mixture over pie filling. Bake
20-25 minutes.
(recipe: Kimmi-Justapinch.com
———————————————-
Crazy Crust Pizza

1 1/2 lb bulk sausage or ground beef
1 C flour
1 tsp Italian seasoning
1/2 tsp salt
1/8 tsp pepper
2/3 C. milk
2 eggs
1/4  C. onion, chopped
4 oz mushrooms
8 oz tomato sauce
1 tsp oregano
4 oz mozzarella cheese, shredded

Preheat oven 425°.
Place oven rack at lowest position.
Lightly grease 12 inch pizza pan; sprinkle
with flour. In large skillet, brown sausage;
drain. Lightly spoon flour into measuring
cup; level off. In small bowl, combine flour,
Italian seasoning, salt, pepper, milk and eggs;
blend until smooth. Pour batter into prepared
pan, tilting pan so batter covers bottom.
Spoon meat mixture over batter; top with
onion and mushrooms. Bake on lowest oven
rack 25- 30 minutes or until pizza is deep golden
brown. Combine tomato sauce and oregano;
spoon over pizza. Sprinkle with cheese.
Bake an additional 10 to 15 minutes.
(recipe: Sandy-Marys Recipe Exchange)
———————————–

Stuffed Strawberries
12 strawberries
3/4 C. milk choc. chips (can use semi-
sweet)
3 oz. cream cheese
2 T. honey
1/4 tsp. almond extract
chopped almonds or nuts- optional

Halve strawberries length- wise,
core out center, leaving stem on.
Dry on paper towels. Melt chocolate
in microwave bowl until melted,
stirring regularly. Line a cookie
sheet with waxed paper. Holding
strawberry by stem, dip in bottom
in chocolate, leaving top half bare;
place on waxed paper. Beat
together cream cheese, honey &
almond extract. Spoon into pastry
bag, pipe into strawberry centers,
sprinkle on nuts (optional) Makes 24.
(recipe: Darla-justapinch.com)

—————————————–
Creamy Biscuit Cups w/Bacon

2 (3 oz) pkgs. cream cheese, softened
2 T. milk
1 large egg
1/2 C. shredded Swiss cheese
1 green onion, chopped
1 (12 oz) can refrigerated flaky biscuits
5 bacon slices, cooked & crumbled
and divided

Preheat oven 375 degrees F.
Spray a large muffin tin with nonstick
spray. In a bowl, beat first 3 ingredients
on medium speed until blended. Stir in
cheese & green onion. Separate biscuits
into 10 portions; pat each biscuit into a
5″ circle. Press each circle into bottom
and up sides of muffin tins. Sprinkle each
circle/cup with half the bacon. Spread
cream cheese mix evenly over bacon.
Bake 22 minutes or until set. Sprinkle
tops with remaining bacon, pressing
into filling. Serve warm. Makes 10.
(recipe: Sherry-justapinch.com)
============================

There you have it – another entry, another day. Here in good old

Michigan it’s 40 degrees, clear and sunny – still no (the “S” word)

s-n-o-w… don’t say that too loud, I’m enjoying this January

without having to either use an umbrella or shovel – it’s great!

Have a GREAT day!!!

Hugs;

Pammie

]]> http://grammiepammie.wordpress.com/2012/01/10/projects-plants-and-other-stuff/feed/ 1 grammiepammie 1299874094g378j4 http://grammiepammie.wordpress.com/2012/01/06/thursday-happenings/ http://grammiepammie.wordpress.com/2012/01/06/thursday-happenings/#comments Fri, 06 Jan 2012 22:28:15 +0000 grammiepammie http://grammiepammie.wordpress.com/?p=2716 ]]>

Well, yesterday I taught my 5 yr old grandson how to play double twelve DOMINOES! I should start by saying that I saw a “Cars” (movie) set of children’s dominoes at the local drug store and bought it for him; we tried playing – it was too simple, too boring sooooooooo – Grandma brought out the ‘big kids set’! As you can see, he loved it; in fact, he beat me by ONE domino! (I thought I took the ‘winning’ photo, but guess not – this was about 3/4ths through the game. His dad told me that his kindergarten teacher has already had to bring out all the first grade work, as he’s finished all he’s supposed to learn in kindergarten! (He’s very much like his dad was at that age – 5 going on 45). I can see many exciting games of dominoes in our future.

Today found me going to Kohl’s with my husband. At Christmas he was disappointed at not being able to find anything he thought I would like clothing-wise, so I suggested we wait until after the holidays and then go shopping. Since he’s mostly been a home-body since his retirement last January, it wore him out a bit but we found two nice tops for me. I also dragged him to the local Salvation Army store (it’s about 20 min. away and I rarely go there). Our oldest son loves that store so we gave it a try. I like shopping for clothing, but I’m not much for having to go through racks & racks of clothing which is sorted by COLOR, then gradiently by size. I gave up after about a half-rack of all blue sweaters & blouses. Yes, they probably have good bargains, but I just didn’t have the fortitude to endure that kind of amusement – instead we tried out the new Sonic drive through eatery. My husband ordered us both double cheeseburgers & fries – turns out they make a VERY BIG double cheeseburger (I saved half for my breakfast tomorrow!); ditto on the fries. I’m attempting to start to lose a bit of weight gained from the holidays and am doing OK – slowly – had gotten up to around 184 and am now down to 178 – without exercise. I kind of mentioned to my husband (seeing that he was a bit undone with all the walking) if we might (once again – suggested before the holidays, too) attempt to join Planet Fitness? I got a kind of non-plused  response – we’ll see where this goes. (I’m, again, thinking ahead to the very near future when the doctors will put me on ‘the pill’- (Arimidex); it’s a extrogen preventative – I’ll be on it for 5 years and some of the side effects are a return to MENOPAUSE symptoms – mood swings, hot flashes, sort of a foggy mind, all those wonderful things you really don’t want – OH! AND WEIGHT GAIN! (now do you see where I’m going with the ‘trying to keep my weight down’ idea? We’ll see – it seems my husband was very informative about the cut off date for the ‘sale’ at Planet Fitness – until January 14th (I think) they have a special where it’s $10.00 to join and $10 a month, per person. I’m only interested in using the treadmill, so we’ll see . . .

Now that I’m feeling better, things are slowly getting done around here. I discovered the other day that our front door ‘sign’ needed painting and the window in the front door needed washing. (We don’t use our front door and it has a sign which reads: “Please use other door” and a small arrow.) Got all that done today after we got home and ate our huge lunch. Started another chemo cap, worked on a few ‘Grandma’s Favorite’pattern knit squares for John’s afghan and now I’m here with you. Makes me feel good to know that I’m slowly getting my energy back and getting other little projects finished which would have been just ignored a month ago. (Still have the Christmas stuff to put away – that’s on the docket for tomorrow – oh, goody . . . ).

Recipes, you say? Well, I have some of those, too!

====================

Spinach-stuffed Pork Roast

Preheat oven to 375F.
Grease a bundt or tube pan.
Cream cream cheese with sugar
and vanilla. Mix in chocolate
chips and set aside. Stir
together the flour, cocoa,
baking powder and salt.
Beat eggs, gradually beating in
sugar until mixture is thick and pale
yellow. Beat in melted margarine,
milk, water and vanilla. Gradually
beat in flour mixture. Spread half
batter into pan. Drop spoons of
cream cheese filling evenly over
batter. Sprinkle raspberries over top.
Cover with remaining batter.
Bake about 1 1/4 hours.
(recipe: Sue – DDJ 09/30/11)
——————————–
Spicy Creamy Corn Chowder
crockpot

1/4 C. sugar
4 C. fresh corn kernels (or undrained
  whole kernel)
1 (8 oz) pkg. cream cheese
1/2 C. shredded Mexican cheese blend
1/2 C. milk
1 C. chicken broth
2 stalks celery, thinly sliced
1/2C. diced onions
1 T. minced garlic
2 slices bacon, 1 inch pieces,
precooked: add bacon & drippings
2 T. ground black pepper

Place sugar, corn, cream cheese,
Mexican cheese, milk, chicken broth, celery
garlic,bacon & pepper in crockpot. Cook
on High 1 hour, then reduce to low and
cook an additional 2 1/2 hours.
(recipe: Lou-RDJ 10/07/11)
———————————–
Tortilla Chili

2 lb. boneless, skinless chicken
breast, cut into bite-sized pieces
2 (1.25 oz) pkgs. chili seasoning mix
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can pinto beans, do NOT drain
2 (15.25 oz) cans Mexican-style
corn, drained
2 C. water
2 C. broken tortilla chips
———-
shredded Cheddar Cheese
sour cream

Heat a lightly oiled large skillet
over medium high heat; add chicken.
Cook & stir about 5 minutes until
lightly browned. Stir in remaining
ingredients except tortilla chips,
bring to boil. Reduce heat to low.
Cover & simmer 15 minutes, stirring
occasionally.
Mix in tortilla chips & serve
with shredded Cheddar cheese &
sour cream, if desired.
Serves 10
(recipe: KStabby 1_Comfort_
Foods digest)
========================

Today has been a gorgeous day out – sunshine and FIFTY-TWO degrees!We wore Spring jackets to go shopping! Our middle son noticed, a few days ago, one of our two rabbits are still in the backyard! We have a lot of wild blackberry bushes growing and it seems he’s made his home amoung them. (Of course, we’re not sure if it’s a ‘he’ or a ‘she’ but I can identify it’s the one with the injured left back leg – I noticed him during the summer.) We had two rabbits which kind of hung around together and one had the bad back leg. He can still hop pretty good, but sort of drags that leg if he’s hopping slow. Middle son decided that it’s going to be his ‘project’ to help this rabbit get through the winter by leaving carrots out for the rabbit; we’ll see. Hope he doesn’t mind refrigerated carrots – but then, what do you get if you toss carrots outside when the normal temperatures for this time of year are in the 30′s?

Anyway, hope you’re having a nice day and remember to enjoy yourself doing something you like, whether it be reading a good book, drinking your favorite beverage (hot cocoa, tea, coffee, etc), having a quick nap, putting your feet up, etc.

Hugs;

Pammie

Here we are into the second day of the new year; where are you, at this time? Today found me doing a bit of catching up on lists I thought I’d typed, printed & stored (Knit Group/Special Needs Group), cutting coupons for this week’s shopping trip, clearing out the kitchen of accumulated mails (flyers/coupons/notes to myself, etc.). The kitchen looks much neater, my notebooks for both groups are now ‘up to date’ (YAY!), lists typed, printed, AND stored on Publisher (thought I’d done that a few weeks ago!). Tonight will be homemade Potato Soup – warm, fills the tummy and gets rid of the last of the 10 lb. of potatoes I bought for Christmas dinner and some of the ham, too!  My guys were commenting yesterday about how they can tell I’m feeling much better: I’m cooking  more! We had a whole chicken in the crockpot, noodles and veggies for dinner last night (with a little saved for another meal).

Recipes, you ask? Well, just ran into several different soup recipes I’d saved out for you – here they are:

============

Pork & Black Bean Soup
(crockpot)

6 C. chicken broth
1 T. chopped canned chipotle peppers
in adobo, plus 2 T. adobo sauce
2 tsp. ground cumin
1 lb. dried black beans, rinsed
1 large red onion, chopped
4 cloves garlic, finely chopped
1 1/2 lb. pork shoulder, trimmed
kosher salt
GARNISH:sour cream, fresh salsa &
cilantro, if desired

In 5-6 qt. crockpot, whisk together
chicken broth, chipotles & adobo
sauce, & cumin; stir in beans, onion &
garlic. Add pork & cook on Low 7-8
hours or High 5-6 hours, covered,
until beans are tender and pork easily
pulls apart. Transfer pork to a bowl &
using a fork, break it into large pieces.
Using a blender, puree half the soup.
Stir pork back into soup; season with 1
tsp. salt. Serve with garnish.
Serves 6.
(recipe: Womans Day, Oct., 2011)
———————
Smoky Split Pea Soup
(crockpot)

1 lb. green split peas, rinsed
4 medium carrots, cut into 1/2
inch pieces
2 medium parsnips, cut into 1/2
inch pieces
2 stalks celery, cut into 1/2 in
pieces
2 cloves garlic, finely chopped
1 large onion, chopped
1/2 tsp. dried thyme
2 ham hocks (about 1/2 lb. total)
kosher salt & black pepper

In a 5-6 qt crockpot, combine split peas,
carrots, parsnips, celery, garlic, onion,
thyme & 6 C. water. Add ham hocks;
cook on Low 7-8 hours, or High 4-5 hours,
covered until meat is tender and easily
pulls apart. Transfer ham hocks to a plate.
When cool enough to handle, shred meat
discarding skin & bones. Stir meat back
into soup along with 1/2 tsp. salt & 1/4 tsp.
black pepper. Serves 6
(recipe: Woman’s Day, Oct., 2011
—————————–
Gingery Carrot Soup

2 T. olive oil
1 large onion, chopped
kosher salt & black pepper
1 lb. carrots, thinly sliced
1  1-inch piece fresh ginger,
thinly sliced
2 pitas, split horizontally
1 tsp. curry powder
1/4 C. plain Greek yogurt or
sour cream

Preheat oven 425 degrees F.
Heat 1 T. oil in a large saucepan
over medium-high heat. Add onion,
season with 1/4 tsp. each salt &
pepper; cook, stirring, until
onion begins to soften, 3-4 minutes.
Add carrots, ginger & 4 C. water; bring
to a boil.Reduce heat & simmer until
vegetables are tender, 15-20 minutes.
Using a blender, puree vegetable
mixture. Brush cut sides of the pitas
with remaining 1 T. oil; sprinkle with
curry & 1/8 tsp. salt. Cut each pita
into wedges and place seasoned-side
up on a rimmed baking sheet. Bake
until golden brown and crisp, 8-10
minutes. Ladle soup into bowls;
top with yogurt and sprinkle with
pepper, if desired. Serve with the
pita crisps. Serves 4
(recipe: Woman’s Day, Oct, 2011)
————————–
Italian Pasta & Bean Soup

1 T. olive oil
1 medium onion, chopped
kosher salt & black pepper
1 clove garlic, finely chopped
6 C. chicken broth
1 1/2 C. farfallini (small bowtie pasta)
or other small pasta
2 (15 oz, ea) cans cannellini beans,
rinsed
1 (14.5 oz) can diced tomatoes in
juice
1/2 C. fresh flat-leaf parsley, chopped
1/4 C. grated Parmesan cheese (1 oz)

Heat oil in large saucepan over medium-
high heat. Add onion and 1/4 tsp. each
salt & pepper. Cook, stirring, until  onion
begins to soften, about 4-5 minutes. Add
garlic; cook, stirring for 1 minute (do not
let it brown). Add broth and pasta; bring
to a boil. Reduce heat and simmer until
pasta is just tender, 8-10 minutes. Stir in
beans and tomatoes; cook until heated
through, about 2 minutes. Remove from
heat and stir in parsley. Serve with the
Parmesan cheese. Serves 6
(recipe: Woman’s Day, Oct., 2011)
————————————
Turtle Cookie Cupcakes

1 pkg. Betty Crocker double choc.
chunk cookie mix
3 T. oil
1 T. water
1 egg
36 round milk chocolate-covered
chewy caramels, unwrapped
36 pecan halves
36 mini muffin cups (paper)

Preheat oven 375 degrees F.
Place miniature paper baking cups
in mini muffin tins. In large bowl, stir
cookie mix, oil, water & egg until
soft dough forms. Shape dough into
36 1 1/4 inch balls & place in cups.
If dough becomes sticky, dust
hands with flour. Bake 8-9 minutes
or until edges are set. Immediately
press one milk choc. caramel into
center of each cookie cup. Cool
two minutes; top with pecan
halves. Cool completely.
Remove from pan with narrow
spatula.
(recipe: Valerie-justapinch.com)
——————————-
Cheesy Bacon Potatoes

6 potatoes, peeled & sliced
1/2 C. onion, chopped
2 C. Cheddar cheese, shredded
1 C. bacon, cooked & crumbled
2 C. milk
1/2 C. Half & Half
4 T. flour
4 T. butter
salt & pepper, to taste

Preheat oven 350 degrees F.
In a large pot, saute chopped onions
in butter until soft but not browned.
In small bowl, combine flour, salt &
pepper. Stir flour mixture into onion
mixture; add milk & half & half.
Stir & cook over medium heat until
mixture begins to thicken (about 3 min.)
Turn off heat. Add 1 1/2 C. cheese to sauce;
stir until melted & smooth. Add sliced
potatoes & bacon, stir well to combine.
Pour mixture into a casserole dish
sprayed with nonstick spray. Cover
with foil & bake 35 minutes. Remove
foil, sprinkle reserved cheese over
top and return to oven; bake another
30 minutes or until potatoes are
soft, cheese is melted and edges
begin to brown. Let stand a few
minutes before serving to allow
sauce to thicken. Serves 6-8.
(recipe: Christine-justapinch.com)
——————————————-
Undone Stuffed Pepper Casserole

1 lb. lean ground beef
2 green peppers, coarsley chopped
3 garlic cloves, minced
2 C. cooked long-grain white rice
1 (24 oz) jar spaghetti sauce
1 1/2 C. Kraft shredded Italian Five
Cheese with a touch of Philadelphia,
divided

Preheat oven 350 degrees.
Brown meat with peppers & garlic
in large skillet; drain. Stir in rice,
spaghetti sauce & 3/4 C. cheese.
Spoon into 2 quart casserole that
has been sprayed with nonstick
spray. Top with remaining cheese &
bake 25 minutes or until heated
through. Serves 7, 1 C. each
(recipe: kraftrecipes.com)
————————————–
Turkey Enchilada Casserole

1 1/2 lb. ground turkey breast
1/2 C. chopped onion
1 T. minced garlic
2 T. minced fresh oregano or
1 T. dried
1/2 tsp. ground cumin
1 tsp. oil
1 (29 oz) can red enchilada sauce
salt
12 corn tortillas (6 in. wide)
2 C. shredded Monterrey Jack cheese
chopped fresh cilantro

Preheat oven 425 degrees F.
In 5-6 qt. pan over high heat, stir
turkey, onion, garlic, oregano and
cumin in oil until turkey is crumbly
and no longer pink, about 4 min.
Stir in 1 C. enchilada sauce; add
salt to taste. Cut tortillas in
half. Arrange 1/4 of tortilla halves
evenly over bottom of a shallow
3 qt. casserole dish, overlapping
to fit. Sprinkle 1/4 of cheese evenly
over tortillas, then top with 1/4 of
turkey mixture and 1/4 of remaining
enchilada sauce, spreading each
level. Repeat to make two more
layers of tortillas, cheese, turkey
mixture and sauce; top with
another layer of tortillas and
sauce, then cheese. Bake 18-20
minutes, until cheese is melted and
casserole is hot in center. Sprinkle
with chopped cilantro before
serving. Makes 10 servings.
(recipe: RDJ 10/02/11)

=========================

How has your weather been lately? Here in good old Michigan,

where it’s supposed to be cold this time of year, we’ve only

had a very light dusting of snow. I went out for a quick trip

to the store today and found the weather had gotten colder

(26 degrees) and was rather windy – even leaving a few

broken branches in the driveway (not big ones). We got

a bit of snow last night, but thankfully, not enough to

actual hinder any driving or walking (YAY!).

Hope you’re enjoying the beginning of what I really

HOPE will be a GREAT year for everyone.

Hugs;

Pammie

]]> http://grammiepammie.wordpress.com/2012/01/02/great-expectations-and-catching-up/feed/ 1 grammiepammie Good Food sign http://grammiepammie.wordpress.com/2011/12/30/friday-finally/ http://grammiepammie.wordpress.com/2011/12/30/friday-finally/#comments Fri, 30 Dec 2011 16:57:04 +0000 grammiepammie http://grammiepammie.wordpress.com/?p=2700 ]]>

I don’t know about you, but here it’s been a really crazy/rough week and I’m glad to see Friday FINALLY come! (Now, let’s hope this next couple days are relatively calm & quiet!).  I spent the past two days working on my special needs group’s newsletter (I put one out every 2 months). Sometimes this process goes together very smoothly . . . and sometimes it doesn’t. Wednesday I began the process of copying clipart pictures from my old 3 1/2 inch floppys to the newsletter; inserted the first floppy (number 3)  in my (about 5 month old) external floppy reader and copied two scrolls from disc to newsletter. Took out disc, inserted next one (number 6) and waited for contents of disc to appear on my screen – they did, except they were the contents of DISC 3, not disc 6! Took it out, tried again (repeat about 4-5 times here), then called in my husband (the general ‘all things computer’ fixer). He ‘did his thing’ and finally announced that he wasn’t sure just how, but the external reader had copied the info from disc 3 to disc 6 and the info that WAS on disc 6 was now G-O-N-E! Talk about frustrated! (to make a long story somewhat shorter) we tried to think of other ways to get some clipart onto the next issue which was due to be mailed ASAP! Copy to email? nope Copy to Publisher? nope Finally my very smart husband thought: “What if you brought up, on line, an older issue of the newsletter and tried to copy a clipart from that to the new newsletter?” BRILLIANT! It worked and 54 (2 sheet/double sided) copies went to the post office yesterday. YAY!  Just been a really crazy week; that was just one of the incidents and I’m too tired of thinking of all the others to even repeat them – sufficient to say: I’m glad it’s FRIDAY!

Oh! BIGGEST GREAT THING! I’m finally feeling MUCH stronger! YAY! I made cheese, onion & ham omelets for the guys for breakfast today then proceeded to take all the cheeses/bologna/ham/hot dogs, etc out of the cheese & meat drawer and wash it out. Now that might not sound like a big thing to you, but to me it was HUGE! I remember, a few weeks ago, noticing that the bottom of said drawer was really sticky and thinking it needed washing, but I didn’t have even the energy to do that simple task – today I almost didn’t even notice I was doing it! Thank you, LORD!!! Am getting caught up on the laundry, a lot of paperwork for the knitting & special needs groups (address lists, attendence lists, etc.) that have sort of slipped to the back while I was sick. It’s really a HUGE blessing to me that I can finally wake up, GET UP and not be in any pain or too tired to do almost anything! YAY!!!

Working on more of “John’s Afghan” squares; I counted yesterday (with my 5 yr old grandson’s help) 19 completed squares and one being knit – that only leaves 29 to go (if I make 49) or even less if I wimp out and do only 42. Not a big deal – I love looking through all my knit patterns and picking out various patterns to knit – when you’re only knitting a 7″ x 7″ square, they go rather quickly.  (although I must admit, last night I got kind of bored knitting this one pattern and switched to knitting another chemo cap – it sure seems different to go from knitting with size 10 needles & worsted weight yarns to using size 5 needles & sport-weight/baby weight yarns!

Well, friends – tomorrow night is ‘the big New Year’s Eve’ for most people. Are you going to attend any parties or give one, yourself? Any particular menu items you’re making to celebrate? Here it’s going to be quiet (at least I THINK it is); it’s been many, MANY years since we’ve done any NY eve celebrating. I plan on popping wrapped brie in the oven and having brie & crackers for a snack; maybe we’ll watch the ball drop – not a biggie here. Middle son has several parties to go to, youngest is planning on visiting his girlfriend at her house and watching a movie while doing a jigsaw puzzle; oldest has to work a party until around 11 p.m.  (we’ll have to go get youngest son around 12:30; not looking forward to driving the roads after midnight – too many people who’ve had too much alcohol). I guess you could say, that 5 yrs of working midnights as a telephone operator while at the phone company really changed my attitude about that particular holiday. You would not imagine how many people call the operator at midnight to wish her/him a Happy New Year! AND – most, if not all, of them are drunk – that gets old – fast. (just ask my friend Mary “Momma”, she was right there with me for those ‘memorable’ occasions!)

Anyway, I digress – recipes, you say? Here ya go!

======================

Mexican Fiesta Bites
(appetizers)

24 won ton wrappers
1 C. cooked, crumbled Italian
sausage
1/2 C. chunky salsa
3/4 C. Kraft Mexican-style
shredded Four Cheese with
a touch of Philadelphia
1/4 C. sour cream
2 T. chopped fresh cilantro

Preheat oven 350 degrees F.
Place 1 won ton wrapper in each
of 24 mini-muffin cups sprayed
with non-stick spray, with edges
of wrappers extending over tops
of cups. Bake 5 minutes. Combine
sausage & salsa. Spoon sausage
mixture into won ton wrappers,
bake 10 minutes or until filling
is heated through and edges of cups
are golden brown. Top with
cheese, bake 1-2 minutes longer
or until melted. Top with sour
cream and cilantro. Makes 24.
(recipe: kraftrecipes.com)
———————————–
Spicy Mexican Cheese & Bean Dip

1 (16 oz) pkg. Velveeta, cut into 1/2
inch cubes
1 (15 oz) can black beans, rinsed
1 (11 oz) can corn with red & green
bell peppers, drained
1 C. hot chunky salsa
crackers

Combine all ingredients (except
crackers) in microwavable bowl.
Microwave, on High 5 min. or
until Velveeta is completely
melted, stirring after 3 minutes.
Serve with crackers
(recipe: kraftrecipes.com)
—————————-
Spinach Phyllo Roll-Ups

1 egg, beaten
1 (10 oz) pkg. frozen chopped
spinach, thawed, well drained
1 C. crumbled Feta cheese
1 (8 oz) tub Kraft Philadelphia
Garden Vegetable cream cheese
4 green onions, finely chopped
15 sheets frozen phyllo dough,
thawed (14 x 9 inches)
1/3 C. butter, melted

(You can either make this
recipe to serve or to freeze
for later)
Mix first 5 ingredients until
well-blended. Brush 1 phyllo
sheet lightly with butter; top
with 2 more phyllo sheets,
lightly brushing each layer
with butter. Place remaining
phyllo dough between sheets
of plastic wrap, set aside.
Spread 1/5th of spinach
mixture along one short
side of phyllo stack. Fold
in long sides of phyllo, roll up
from one short side to make
a log. Repeat with remaining
phyllo sheets & spinach mixture.
Brush with remaining butter.
Make small cuts in tops of
logs at 1-inch intervals.
Place in large freezer-weight
resealable plastic bag or
wrap tightly in plastic
wrap. Freeze up to 3
months.

When ready to bake:
Remove desired number
of logs from freezer. Refrigerate,
tightly wrapped, several hours
or overnight until thawed.
Preheat oven 375 degrees F.
Unwrap, then place on baking
sheet. Bake 25 minutes or until
golden brown. Cool 5 minutes.
Transfer to cutting board.
Use serrated knife to cut each
log into 6 slices.
(recipe: kraftrecipes.com)
——————————
Bacon Crescent Appetizers

1 (8 oz) pkg cream cheese,
softened
8 slices bacon, cooked & crumbled
1/3 C. grated Parmesan cheese
1/4 C. finely chopped onions
2 T. chopped fresh parsley
1 T. milk
2 cans (8 oz ea) refrigerated
crescent dinner rolls

Preheat oven 375 degrees F.
Mix all ingredients together
(except roll dough). Separate
each can dough into 8 triangles;
cut each triangle lengthwise
in half. Spread each dough
triangle with 1 generous
Tablespoon cream cheese
mixture; roll up, starting
with short side of triangle.
Place, point-sides down, on
baking sheet. Bake 12-15
minutes or until golden
brown. Serve warm.
Makes 16
(recipe: kraftrecipes.com)
————————————
Barbecue-Bacon Party Spread

2 (8 oz, ea) pkg. cream cheese,
softened
1/2 C. barbecue sauce
1 (2.1 oz) pkg. fully cooked bacon,
chopped
1 small tomato, chopped
1/2 C. green pepper, chopped
3 green onions, sliced
1 C. shredded Cheddar cheese

Spread cream cheese on large
platter, drizzle with barbecue
sauce; top with all remaining
ingredients. Serve with crackers.
(recipe: kraftrecipes.com)
—————————-
Cheddar Chowder

2 C. boiling water
2 C. peeled & chopped potatoes
1/2 C. peeled & chopped carrots
1/2 C. chopped celery
1/4 C. chopped onion
1 C. ham, cut into cubes
1/4 C. margarine
2 C. milk
1/4 C. flour
2 C. shredded sharp Cheddar cheese

In a large pan, combine water,
vegetables & ham; cover & simmer
10-20 minutes or until vegetables
are tender. In saucepan, melt margarine
and add flour, stir until bubbly.
Gradually add milk with wire whisk;
stir until thickened. Add cheese to
mixture and stir until melted.
Pour cheese mixture into vegetable
mixture and heat for 10 minutes.
(recipe: KS tabby-1_Comfort_Foods)
—————————————-
CROCK POT CHICKEN TORTILLAS

Meat from 1 whole chicken OR
canned chicken or parts
1 can cream of chicken soup
1/2 cup green chili salsa
2 T. quick cooking tapioca
1 medium onion, chopped
1 1/2 C. grated cheese
1 dozen corn tortillas
Black olives

Tear chicken into bite size pieces,
mix with soup, chili, salsa and tapioca.
Line bottom of crock pot with 3 corn
tortillas, torn into bite size pieces.
Add 1/3 of the chicken mixture.Sprinkle
with 1/3 of onion and 1/3 of grated cheese.
Repeat layers of tortillas topped with chicken
mixture, onions and cheese.Cover and cook
on low 6 to 8 hours or high for 3 hours.
Garnish with sliced black olives.
(recipe; Sandy-Marys Recipe Exchange)
—————————
Beef & Cheese Stuffed French Bread

1 lb. ground beef
1 pkg taco seasoning mix
1 can nacho cheese soup
2 C. shredded Cheddar cheese
1 loaf firm French bread

Preheat oven 350 degrees F.
Brown ground beef; drain. Cut off
just top of French bread & pull
out inside of loaf, making a shell.
While ground beef is still warm,
stir in taco seasoning, cheese soup
and bread crumbs (from insides of
French bread). Pour this mixture
into loaf shell and spread evenly.
Cover loaf with Cheddar cheese and
place top of loaf back on bread.
Wrap in foil, bake 20 minutes.
Take out; slice for individual
servings.
(recipe: Sandy-Mary’s Recipe Exchange)
————————-
Cajun Popcorn

1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. pepper
1/8 tsp. cayenne pepper
2 T. canola oil
3 Qts. popped popcorn

In small bowl, combine first 8
ingredients; set aside. In a
small saucepan, heat oil over
medium for 1 min.; add
seasonings. Cook & stir over
low heat 1 minute. Place popcorn
in a large bowl; add seasoning
mixture and toss to coat. Serve
immediately. Makes 3 quarts.
(recipe: kaitsmimi-RDJ 11/04/11 )
————————————————
Crispy Peanut Squares
(microwave)

1 C. sugar
1 C. light corn syrup
1 C. creamy peanut butter
1 tsp. vanilla extract
6 C. crisp rice cereal squares
1 C. peanuts

Combine first 3 ingredients in a glass
bowl; microwave at HIGH 3 to 4 minutes
or until melted, stirring once. Stir in
vanilla.Fold in 6 cups cereal and peanuts.
Spread mixture into a lightly greased
13- x 9-inch pan. Cover and chill 1 hour
or until set; cut into small
squares. Makes 4 dozen squares.
(recipe: DDJ 9/15/11)
——————————-
Easy-five Mexican Dip

1/2 lb. (8 oz) Velveeta, cut into
1/2 inch cubes
4 oz. cream cheese, cubed
1 (15 oz) can black beans, rinsed
1/2 tsp. ground cumin
1 tomato, chopped
tortilla chips

Combine first 4 ingredients
in medium microwaveable bowl.
Microwave on High 4 minutes or
until Velveeta & cream cheese are
melted and mixture is well blended,
stirring every 2 minutes.
Stir in tomatoes & serve with
tortilla chips.

*To make more spicy:
Add 2 T. chopped fresh cilantro and
1/2 tsp. ground red pepper (cayenne)
to mixture before microwaving.
(recipe: kraftrecipes.com)
————————————
Holiday Sausage Stars

15 wanton wrappers, quartered
1 lb. ground sausage, browned/drained
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterrey Jack
cheese
1 1/4 oz. can sliced black olives, drained
1/2 C. chopped red pepper
8 oz bottle Ranch salad dressing

Preheat oven 350 degrees F.
Lightly spray mini muffin tins with non
stick spray. Place quartered wanton
wrappers in muffin tins, pushing
sides up to form a star shape.
Bake 5 minutes or until lightly
browned. Combine remaining
ingredients in mixing bowl; spoon
into baked wrappers & bake 5
minutes more. Serve warm.
Makes 5 dozen.
(recipe:  Sandy-Marys Recipe Exchange)
—————————-
Green Chile Cheese Squares
(appetizer)

1 stick butter or margarine
10 eggs, slightly beaten
1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. chopped green chile
(canned is ok)
1 pint small curd cottage cheese
1 lb. shredded Cheddar & Monterrey
Jack cheese

Preheat oven 400 degrees F.
Melt butter & cool, pour into
large bowl. Add eggs; beat
together slightly. Add in all
other ingredients; mix well.
Pour into buttered 9 x 13 pan.
Bake 15 minutes, then lower
heat to 350 and continue
baking for another 30
minutes.
(recipe: justapinch.com)
———————————–

That was a LOAD of recipes, but knowing some of you might be

needing appetizer suggestions, I thought I’d just post all the ones

pertaining to parties and let you sort them out! (Looks like my

server is acting up again and making my sentence spacing the

way IT decides to do, not mine so I’ll wrap this up.

Have a very HAPPY (and SAFE!) NEW YEAR!          

Hugs;

Pammie

Here it is, two days past Christmas already! (My brain is still on Monday – not sure why, but without all my ‘usual’ meetings, I’m kind of lost on my days!) Yesterday’s belated Christmas dinner was great – my oldest brought his ‘cheesy potatoes’ (he said he features them on his banquet menu, at his restaurant) were WONDERFUL! I’d never had them before – he puts 4 different cheeses in them then tops them with butter & panko bread crumbs; to say I ‘pigged out’ would be an understatement. For a diabetic, lots of carbs ( potatoes) is a no-no, but I just couldn’t resist! He even added a little bacon, which just put them over the top. Since we decided that our meal would be a bit scaled-down (because I over stressed myself on Thanksgiving dinner), this meal was a feast AND a treat. Everything came together just perfectly, the meal was casual – eat a little, chat a little – sit back & ‘digest’ a little, then go back to ‘snacking’ again. Great food, great time.

Here in Michigan, we had a GREEN Christmas – no snow. HOWEVER – - – today is another story! It’s the PERFECT temperature for snow: 32 degrees F. and we’ve had a constant downpour of the ‘powdered sugar’ snow – that really fine snow that looks so pretty. (my husband just informed me that we’re not supposed to get the really heavy snow until after 3 p.m. – it’s only 12:45 right now) The good thing is: it’s not sticking to the roads! YAY! (we read the weather report last night which said: snow conditions: 100%, so we weren’t surprised – now I just hope it doesn’t get the idea to keep doing this and getting heavy – THEN I might get upset some! (not that I have any earth-shattering things to do today). I’m beginning the preparations for the special needs group newsletter for Jan-Feb. We do the SAME things every month, pretty much, but our ‘kids’ get upset if they don’t have the calendar for that next 2 month segment, so I’ve got my work cut out for me for the next few days. (it’s a 4 page newsletter with lots of clip art).

Recipes, you say? Well, I didn’t get the recipe from my son for his potatoes (I rather thought, after hearing some of the ingredients, that it would be a bit pricey for me to make, so I’ll just be happy to enjoy them when HE makes them!). Lots of other yummy-sounding recipes in my emails, so here’s a few to whet your appetites (IF you have any appetites left after all the holiday feasting!)

===========

CROCKPOT TAMALE PIE

3/4 C. cornmeal
1 1/2 C. milk
1 egg, beaten
1 lb. ground beef, browned,
drained
1 envelope dry chili seasoning mix
1 (16 oz.) can diced tomatoes
1 (16 oz.) can corn, drained
1 C. grated Cheddar cheese

Combine cornmeal, milk, and egg.
Stir in meat, chili seasoning mix,
tomatoes, and corn until well
blended.  Pour into crockpot;
cover & cook on High for 1 hour,
then on Low for 3 hours.
Sprinkle with cheese.  Cook another
5 minutes until cheese is melted
Makes 8 servings
————————————-
Layered Blue Cheese Spread

3 pkg (8 oz ea) cream cheese,
softened, divided
1 C (4 oz) crumbled blue cheese
1/4 C plus 1 T. sour cream, divided
2 T. minced fresh parsley
1 T. minced fresh cilantro
1 T. minced chives
1/2 tsp. coarsely ground pepper
1/2 C. chopped walnuts
Assorted breads or crackers

On a serving plate, spread two pkg.
cream cheese into an 8-in. circle. In a
small bowl, combine blue cheese,
1/4  C. sour cream, parsley, cilantro,
chives & pepper until blended. Spread
over cream cheese layer to within 1/2 in.
of edges. In a small bowl, beat remaining
cream cheese & sour cream until smooth.
Spread over blue cheese layer to within 1 in.
of the edges. Sprinkle with walnuts just
before serving. Serve with breads or crackers.
Yield: 4 cups.
(recipe: Sandy-Marys Recipe Exchange)
——————————-
Rum Balls

2-1/2 C. crushed vanilla wafers
(about 75 wafers)
1 C. ground pecans
1 C. confectioners’ sugar
2 T. plus 2 tsp. baking cocoa
1/4  C. rum
3 T. honey
2 T. water
Additional confectioners’ sugar and/or
crushed vanilla wafers

In large bowl, combine wafer crumbs,
pecans, confectioners’ sugar and cocoa.
Combine rum, honey and water; stir
into crumb mixture. Shape into 1-in. balls.
Roll in additional confectioners’ sugar
and/or wafer crumbs. Store in an airtight
container.Yield: 3-1/2 dozen
(recipe: Sandy-Marys Recipe Exchange)
—————————
Party Rye Spread

1/2 lb. bacon, chopped
8-oz. pkg. sharp Cheddar cheese,
cubed
1 onion, chopped
1 tsp. Worcestershire sauce
salt to taste
16-oz. loaf sliced party rye bread

Combine all ingredients except
party rye. Place in a food processor
and process into a paste consistency.
Chill to combine flavors. To serve, warm
mixture slightly at room temperature to
spreading consistency. Spread on party
rye slices; arrange on an ungreased baking
sheet. Place under a heated broiler until
bacon is cooked and spread is golden,
about 3 to 5 minutes. Serve warm.
Makes 4 dozen.
(recipe: Sandy-Marys Recipe Exchange)
—————————–
Raspberry-Peach Cobbler

2 1/2 C. sliced, fresh peaches (or use frozen)
2 C. fresh raspberries (or frozen)
1/2 C. sugar
1 T. cornstarch
1 tsp. ground nutmeg
2 C. Bisquick baking  mix
1/2 C. milk
3 t. butter, melted
2 T. sugar or packed brown sugar

Preheat oven 375 degrees F.
Lightly butter bottom & sides of
deep-dish pie plate. Mix peaches,
raspberries, 1/2 C. sugar, cornstarch
and nutmeg in large bowl. Let
stand 10 minutes; spoon into
pie plate. Stir remaining
ingredients in same bowl until
dough forms. Drop dough by
spoonsful onto fruit mixture.
Bake 37-45 minutes or until
fruit is bubbly & topping is
deep golden brown and baked
through.
(recipe: KStabby- from
Betty Crocker Bisquick II
Cookbook)
POSTER NOTE:
You don’t have to save this fruity
dessert for summer only.  Make it
with frozen sliced peaches and
raspberries, thawed and drained,
in any season.
—————————————-
Glazed Apple Cookies
COOKIES:
2 C. flour
1 tsp. baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 C. butter
1 1/3 C. brown sugar
1 egg
1/4 C. milk
1 C. raisins
1 C. chopped, peeled apples
1 C. nuts

ICING:
1 1/2 C. confectioners’ sugar
1 T. butter
1/4 tsp. vanilla
2 1/2 T. milk

Preheat oven  375 degrees F.
Sift flour, baking soda, salt & spices;
set aside. In separate bowl, cream
butter and brown sugar; add egg.
Stir in dry ingredients. Add milk and
mix well. Stir in the raisins, apples and nuts.
Drop by teaspoon on ungreased cookie sheet.
Bake for 12 minutes.
To make icing:
Combine confectioners’ sugar, butter, vanilla
and milk. Spread over cooled cookies.
Makes 5 dozen
(recipe: Joan-1_Comfort_Foods Digest)
——————————-
Marinated Beef Brisket

5 to 6 lb lean beef brisket
3 oz liquid smoke
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. onion salt
2 T. Worcestershire sauce
16 oz BBQ sauce – NOT smoked

Pour liquid smoke over meat and
sprinkle with salts. Marinate
overnight in refrigerator.
The next day, place meat and all
liquid in slow cooker & add
Worcestershire sauce. Slow cook
on low for 8 to 10 hours,
stirring occasionally. Add BBQ
sauce midway through cooking.
Meat will fall apart easily when
stirred. (Use additional BBQ sauce
if desired).
(recipe: KStabby-1_Comfort_
Foods Digest)
————————————–
Tiramisu Cookie Log

1 pt. whipping cream
sugar to taste
15-oz. pkg. chocolate chip
cookies
2 C. brewed espresso or strong
coffee, cooled
Garnish: mini semi-sweet
chocolate chips

Using an electric mixer on medium-high
speed, beat together whipping cream &
sugar until stiff; set aside. Quickly dip
2 cookies into cooled coffee. Using a dab of
whipped cream, sandwich cookies together
upright, creating a log. Repeat process
until desired length of log is reached.
When finished, cover log with remaining
whipped cream; garnish with mini
chocolate chips. Chill until ready to serve, no
more than 3 to 4 hours. Serves about 10.
(recipe: Sandy-Marys Recipe Exchange)
—————————–
Simply Scrumptious Frittata

1 T. oil
1/2 C. onion, chopped
1/2 C. green pepper, chopped
1 to 2 cloves garlic, minced
4 Yukon Gold potatoes, cubed
& cooked
3/4 C. cooked ham, cubed
8 eggs, beaten
Salt and pepper to taste
3/4 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Heat oil in a large heavy oven-proof
skillet over medium heat.  Add onion
& green pepper; cook until tender.
Add garlic; cook one more minute.
Stir in potatoes and ham; cook until
heated through.  Reduce heat to medium-
low; add eggs, salt and pepper.  Cook 5
minutes or until eggs are firm on the
bottom. Top eggs with cheese. Bake
5 to 10 minutes or until cheese melts.
Cut into wedges to serve. Serves 4
(recipe: KStabby from “Gooseberry
Patch Quick & Easy Family
Favorites Cookbook”, 1_Comfort_
Foods digest)
————————————
Mustard Apricot Chicken

5 boneless, skinless chicken breasts
2 T. olive oil
1 C. flour
1/2 T. cracked black pepper
1 1/2 C. apricot preserves
2 T. Sherry wine
1/4 C. water
2 T. dijon mustard
1 T. soy sauce

Salt & pepper both sides of each
chicken breast. Dredge in flour and
shake off excess flour. Heat large
skillet over medium-high heat; add
olive oil. Once oil is hot, add chicken
breasts. Spread out breasts as
much as possible; sear on both sides
until a golden crust has formed.
Remove from pan; place on bed
of paper towels. Add sherry to pan
to deglaze; reduce heat to medium-
low. Add apricot preserves, mustard,
soy sauce to pan; stir mixture until
smooth. Season to taste with salt &
pepper. Add chicken breasts to sauce
and simmer 5 minutes until chicken
reaches internal temperature of
170 degrees F.
(recipe: Perdue Co.)
————————————————
Spicy Pretzel Sticks

1 large bag pretzel sticks
1 pkg. Hidden Valley Ranch seasoning mix
3/4 C. vegetable oil
2 1/2 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. Mrs. Dash Original blend
2 dashes tabasco sauce
1 tsp. green chile powder

In small bowl, combine vegetable oil
and all seasonings; whisk to combine
well, stirring continuously. Place pretzel
sticks into a 1 gallon zip lock plastic bag.
Pour seasoning mixture over top, seal
bag & gently turn to coat completely. Set
bag aside for 8 hours or overnight.
Preheat oven 200ºF.
Pour pretzel mixture onto a baking sheet
and spread out. Place in oven; bake 45 minutes.
Remove from oven and serve.
(recipe: Bill-justapinch.com)
———————————–
Beefy Crescent Casserole

1 lb Ground  Hamburger
1 can Cream of Mushroom Soup
1 package  crescent dinner dolls
3 oz. cream cheese
8 oz. cheddar cheese  grated

Preheat oven 375 degrees F.
Brown meat and drain.
Mix with mushroom soup.
Spread in  9x9 inch baking dish.
Mix cheddar and cream cheese together.
Pat out rolls on to  1/8 inch thick.
Add equal amounts of cheese mixture on each triangle
of dough. Roll up as crescent roll. place on top of
meat mixture. Bake 30 minutes.
(recipe: Joan - Cream_Cheese_or_Sour_Cream)
-----------------------------------------

CHICKEN TACO RICE

good in tacos ,burritos, or nachos.

2 cups cooked shredded chicken
3 cups chicken broth
8 oz. can tomato sauce
1 pkg. taco seasoning
1 1/2 cups rice (uncooked)
1/2 cup green or red pepper, chopped
1 can corn, drained

Mix all in pan. Bring to a boil. Cover.
Reduce heat and simmer 20-30 minutes or
until water is absorbed (about 40-50
minutes for brown rice). Let stand
5 minutes; fluff
(recipe: Sandy-Marys Recipe Exchange)
----------------------------------
Maybe it's me, but it sure seems like I have a
ton of sweet recipes, and not very many savory
ones to offer - will try to correct that soon.
Yes, cookies/cakes/pastries are great, but
usually after the holidays most people are
'all sugared out'! Hope you're having a
GREAT DAY!
Hugs;
Pammie
ps: Am still working on "John's afghan" (my
special needs guy). Have around 12-15 squares
knit, but am going to try for around 42-49
squares: 7 X 7 (7 wide by 7 squares long -
each square being 7 inches x 7 inches; that
'should' make a pretty good size for a
man that's around 5' 8/9' and a rather
hefty size. OH! Forgot to tell you -
I'm starting to feel a little better
every day - more energy - FINALLY!
YAY! AND my legs don't feel like they
weight 2,000 lbs. each anymore! THANK
YOU, LORD!!!

Eric (17), Ben (22) & Kris (28)

Kris’s family:  Kris, Kaden (5) & Kristen

We spent a rather quiet day; Kris & family came over around 2 and we all munched on a veggie tray, chips & dip, a wrapped brie & crackers, pumpkin pie, chocolate cake & varied slices of cheesecake.  Today is the actual dinner at 5; this year (because I was sick) we’re varying the menu a bit and making it simpler: baked ham, mashed potatoes & gravy, Kris’s cheesy Au Gratin potatoes, corn casserole, rolls and a spinach tossed salad (spinach, sliced red onions, croutons, craisins, slivered almonds and feta cheese with a raspberry vinaigrette/poppy seed dressing. Lots of food (a little lighter than usual, but that’s OK, too!).

I got to watch (parts – I fell asleep for a bit) of the Kung Fu Panda movie complete with video clip  inserts of Jack Black, Dustin Hoffman and other actors playing their parts. I love seeing the ‘live people’ being filmed while they’re doing their ‘voice over’ parts  – lots of fun. I find Jack Black a rather interesting character actor; he was excellent in the movie I watched last week (it was rather a ‘sleeper’, but I loved it): “The Holiday”. Great movie: Cameron Diaz, Jack Black, Kate Winslet, Jude Law (cameo by Dustin Hoffman), Eli Wallach – as my guys would say: “It’s a ‘chick flick’ – but I really enjoyed it.

Hoping you all had a joyous holiday and are able to have a great day, today, too!

Hugs;

Pammie

PS: Here in good old Michigan we had a ‘green’ Christmas-no snow and about 45 degrees; same today – lots of sun, 41 degrees F.

]]> http://grammiepammie.wordpress.com/2011/12/26/christmas-day-2011/feed/ 1 grammiepammie 100_2273 100_2270 http://grammiepammie.wordpress.com/2011/12/24/christmas-eve/ http://grammiepammie.wordpress.com/2011/12/24/christmas-eve/#comments Sun, 25 Dec 2011 00:19:56 +0000 grammiepammie http://grammiepammie.wordpress.com/?p=2687 ]]>

Hello, Everyone!

Hoping you are all ‘done’ with all of your preparations/plans/wrapping/baking/etc.; right now there’s a pumpkin pie in the oven (for tomorrow). Finished all the ‘stuff’ I needed to get done: lights & garland on mantle/manger on mantle; living room cleaned up, diningroom table cloth washed,  Happy Birthday, Jesus cake baked & frosted (tradition every year in our family). Only things left to do are wrap presents and stuff stockings – but that comes MUCH later when the boys are in bed. The trouble with that is – now that they are much older (17 & 22) their bedtime is sometimes later than mine! I’m feeling a little better each day, not as much coughing or fatigue – am hoping to be able to sing with the church choir in the morning, but we’ll see . . .

Recipes, you say? Even at this late hour? Why sure! Have more of those for you!

===============

Chunks of Snow
(candy)

1 lb. white chocolate bark
coating, chopped
1 (3.5-oz) jar macadamia nuts
1 (6 oz) pkg sweetened dried
cranberries

Melt chocolate coating in a saucepan
over low heat, stirring constantly.
Remove from heat; stir in nuts and
dried cranberries. Spread mixture
onto a lightly greased baking sheet.
Cool. Break into pieces. Makes 1
1/2 lbs.
(recipe: DDJ-12/20/11)
-----------------------
Lemony Doodles (cookies)

1 C. shortening
1 1/2 C. sugar
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
zest of one lemon

Preheat oven 350 degrees F.
Cream together shortening,
eggs & sugar until creamy.
In separate bowl, mix together
flour and all other dry
ingredients. Add dry ingredients
to creamed mixture. Add zest
of lemon and mix. (set aside
lemon for later use)

Lemon Sugar:

In small bowl mix granulated
sugar and a few drops lemon
juice; mix thoroughly.

Form dough into balls using
a generous teaspoonful. Roll
in lemon sugar to coat. Place
on ungreased cookie sheet
and bake 8-10 minutes,
watch carefully so they don't
burn!
(recipe: justapinch.com)
----------------------------
Toffee Pecan Cookies

1/2 C. butter, softened
1 box yellow cake mix
2 large eggs
1 T. water
1 pkg. heath toffee bits
1/2 C. pecans, chopped fine

Preheat oven 350 degrees F.
Mix butter, add cake mix, eggs
and water; mix well. Add toffee
bits and pecans to batter; mix
by hand. Spoon onto ungreased
cookie sheets and bake 10
minutes. Transfer to cooling
rack.
(recipe: Joyce - justapinch.com)
------------------
Cherry S'mores 

1 plain milk chocolate candy bar (7 oz)
4 whole graham crackers
8 large marshmallows
1 cup cherry pie filling

Break or cut graham crackers in half.
Divide chocolate into eight pieces;
place a piece on each graham cracker
half. Top with a marshmallow.
Place two crackers at a time on a
microwave-safe plate. Microwave on
high for 10-15 seconds or until
chocolate is melted and marshmallow is
puffed. Top each with 1 tablespoon pie
filling. Yield: 8 servings.
(recipe: cookincrazyme-DDJ 10/07/11)
-------------------------------
Apple Pie Muffins

2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 T. cinnamon
2 large apples, peeled, cored,
& coarsely chopped
1 stick of butter, room temp
1/2 C. sugar
1/2 C. dark brown sugar,
packed, divided
1 large egg
1 C. plain yogurt

Preheat the oven to 450.
Put chopped apples in a bowl &
toss them with a bit of flour;
set aside.Line muffin pan with
paper liners and spray each liner
with a nonstick spray.In medium-
sized bowl sift together flours,
baking powder, baking soda, salt,
and cinnamon; mix well and set
aside.In separate bowl, with an
electric mixer cream butter and
sugar; add in 1/4 C. brown sugar
and beat until fluffy. Add in egg
and mix well; stop once to scrape
the sides and bottom of the bowl.
Slowly pour in yogurt and mix just
until combined.Whisk in flour mixture
and fold in apples.Divide batter evenly
among muffin cups and sprinkle tops with
rest of brown sugar.Bake 10 minutes, then
reduce heat to 400 and bake for an
additional 8-10 minutes, or until a
toothpick inserted into the center
of a muffin comes out clean.Cool muffins
10 minutes in the muffin pan then turn
them out onto a wire rack
to cool completely. (Makes 18 muffins)
(recipe: Sandy-Marys Recipe Exchange)
---------------------------------------------------
Sweet Mustard Chicken Bake

4 boneless, skinless chicken breast
halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground
black pepper

Preheat oven 375 degrees.
Grease a shallow baking dish. In a
small bowl, stir together honey,
Dijon mustard, melted butter and
pepper. Place chicken in greased
baking dish, and pour honey mustard
sauce over it. Bake 45 minutes,
basting frequently with the sauce,
until chicken is firm and juices
run clear.
(recipe: Mary Free-Marys Recipe Exchange)
------------------------------

Loaded ‘Baked Potato’ Salad

Cook potatoes in boiling water 20 min.
or until tender; drain & cool. Mix
mayo, buttermilk and chives in large
bowl; add potatoes & cheese and
toss lightly. Refrigerate 3 hours
Top with bacon just before serving.
Serves 8 (3/4 C. each)
(recipe: Kraft Foods)
———————————-
Pan-Fried Onion Dip

2 large yellow onions, chopped
4 T. unsalted butter
1/4 C. vegetable oil
1/4 tsp. ground cayenne pepper
1 tsp. kosher salt
1/2 tsp. ground black pepper
4 oz. cream cheese, room temp
1/2 C. sour cream
1/2 C. mayonnaise

Heat butter and oil in large
saute pan over medium heat. Add
onions, cayenne, salt & pepper;
saute 10 minutes. Reduce heat
to medium-low, cook, stirring
occasionally, 20 minutes more
until onions are browned &
caramelized. Let onions cool.
Place cream cheese, sour cream,
and mayonnaise in elec. mixer
bowl fitted with paddle attach-
ment; beat until smooth. Add
onions & mix well. Season to
taste; serve at room temp.
Makes 2 Cups.
(recipe: Ina Garten-Food network)
———————
White Chocolate-Peppermint Cheesecake

1 1/2 C. graham cracker crumbs
3 T. sugar
1/4 C. melted butter
4 (8 oz ea) pkgs cream cheese,
softened
1 C. sugar
1/4 tsp. peppermint extract
1 C. sour cream
4 squares Baker’s White baking
Chocolate, melted
4 eggs
1 C. Cool Whip, thawed
16 miniature candy canes

Preheat oven 325 degrees F.
Line 9 x 13 pan with foil,
extending ends of foil over
sides of pan. Mix graham
cracker crumbs, 3 T. sugar
& butter; press onto bottom
of pan. Bake 10 minutes.

Beat cream cheese, 1 C. sugar &
extract in large bowl with elec.
mixer until well blended. Add
sour cream & chocolate; mix
well. Add eggs, 1 at a time,
mixing on low speed after each
until just blended. Pour over
crust. Bake 40 minutes or
until center is almost set. Cool.
Refrigerate 4 hours. Use foil
edges to lift cheesecake from
pan before cutting to serve.
Top each piece with a dollap
of Cool Whip and a candy cane.
Makes 16 servings.
(recipe: kraftrecipes.com)
———————–
Cranberry Dump Chicken

2 T. butter, melted
1 T. soy sauce
1/2 C. cranberry juice
1/4 C. orange juice
1/8 tsp. cinnamon
1 1/2 lb. chicken pieces (4-6)

Preheat oven 350 degrees F.
Place all ingredients in a large
baking dish, turn chicken to coat.
Bake until chicken juices run
clear (about 30-60 min.) depending
upon the chicken pieces used.
—-
For Crock Pot:
Put chicken in bottom of crock;
pour remaining ingredients over
chicken. Cook on Low 6-8 hours,
or High 4-6 hours or until done.
—-
For Freezing:
Place all ingredients into a
1-gallon freezer bag. Lay flat
in freezer. To thaw & cook:
take bag out of freezer the night
before, making sure the freezer
bag is completely sealed. Place
bag on shelf farthest from
freezer(works best if the bag
is laying flat).
(recipe: sue-RDJ 12/16/11)
———————–
Oven Scrambled Eggs

2 T. + 2 tsp. butter or margarine,
melted
8 eggs
3/4 tsp. salt
3/4 C. + 1 T + 1 tsp. milk

Preheat oven 350 degrees F.
Pour melted butter into a
glass 9 x 13 baking dish. In a
large bowl, whisk together
eggs & salt until well blended.
Gradually add milk, whisking.
Pour egg mixture into baking
dish; bake, uncovered, 10
minutes, then stir, and bake
an additional 10-15 minutes
or until eggs are set. Serve
immediately. Serves 4.
(recipe: Carden-RDJ 12/16/11)
———————-
Meditteranean Sausage & Spinach Appetizers

1 pkg. (1 lb) Italian turkey sausage
1/2 C. frozen chopped spinach, thawed
& squeezed dry
1 C. crumbled feta cheese
2 green onions, minced
1 1/2 tsp. fresh oregano, chopped
salt & pepper, to taste
2 (2.1 oz) pkgs. mini fillo dough shells
15 pitted Kalamata olives, halved

Preheat oven 375 degrees F.
Remove sausage from casing & place in
large, non-stick skillet over high heat.
Saute until cooked through, breaking
up sausage with wooden spoon. Stir in
spinach until hot; turn off heat & stir in
feta, green onion, oregano, salt &
pepper to taste. Set fillo cups on a
sheetpan; bake until crisp, about 4
minutes. Fill each cup with sausage
mixture and top with olive half.
Serve immediately.
(recipe: Perdue company)
——————————————–
Graham Cracker Fudge

2 squares unsweetened baking chocolate
1 (14 oz) can sweetened condensed milk
1/2 tsp. vanilla extract
1 3/4 C. graham crackers, finely crushed
1 1/2 C. chopped pecans, walnuts or almonds,
divided
1 tsp. butter

Melt chocolate in double boiler over hot water.
Add condensed milk and cook, stirring
constantly, until mixture thickens, about 5
minutes. Add vanilla, graham cracker crumbs
and 1 C. nuts; mix well. Butter an 8″ x 8″
baking pan; sprinkle half remaining nuts in
bottom of pan. Spread chocolate mixture into
pan, using a knife that has been dipped in
hot water. Press remaining nuts into top.
Cover with plastic wrap and chill
overnight. Cut into squares. Makes 16-
20 pieces.
(recipe: Sandy-Marys Recipe Exchange)
————————————-
Candied Nuts

2 1/2 – 3 C. nuts (walnuts, pecans, etc.)
1/2 tsp. salt
1 C. sugar
1/2 C. water
1 tsp. cinnamon (rounded)
1 T. butter
1 tsp. vanilla extract

Preheat oven 325 degrees F.
Place a single layer of nuts on a
cookie sheet. Bake 5-10 minutes-
DO NOT BURN! While nuts are
warming, add sugar, water &
cinnamon into a lightly
sprayed thick bottomed 2 quart
or larger pan. Stir constantly to
a boil over medium high heat to
a soft ball stage (235 º on a candy
thermometer) Remove from heat.
Add vanilla & butter; stir. Add
warmed nuts & stir until all nuts
are coated. Pour onto a greased
(or sprayed) cookie sheet, spreading
out to a single layer; let cool. When
nuts are cool to the touch, separate them.
Cool completely. Re-separate and place
in an airtight glass container.
Makes 2 1/2 – 3 Cups nuts.
(recipe: Liz-justapinch.com)
——————————-

I must post here: please forgive me if any of these are

repeats – sometimes when typing, copying & pasting

recipes I think “Gee, that sounds familiar!” and then

don’t want to go back to other blog entries to see if,

indeed, I’ve posted the same recipe in two different

postings – so if it’s one you’ve seen before, just hit

the ‘delete’ and be done with it! I’m beginning to smell

the pumpkin pie, which tells me it’s time to go remove

the foil cover from the crust and bake another 15 min.

————–

Wishing you all a very BLESSED CHRISTmas and a

wonderful time with friends & family;

Hugs;

Pammie

ps: We DID have snow last night, but today the

temperature got up to 40 degrees F. and it all

melted. (for me, that was “YAY!”, for others

wishing for a WHITE Christmas, not so much

yay…

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