Cruisin’ Along

This was the week of ‘something going on EVERY day’ – in an hour we have to be at the car dealership to get my mini van looked at – smelling antifreeze BIG TIME. Weather is good (for December in Michigan, that is -) it’s raining (but it’s not SNOW!) and 36 degrees F.  Checking the upcoming week, no snow in the forecast – YAY!

Lots of recipes to share; I was going over my grocery list for the week of Christmas just to make sure I don’t forget anything (also went through all the Christmas presents for that same thing – I thought I was missing a present for one of the sons AND I AM! Checked the emails & they say it’s been delivered, so time to check the mailbox a little later today to make sure! Hope you HAVE all your presents that you might have ordered; seems this year that more people are stealing packages right off peoples doorsteps! Terrible!

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 Sausage & Egg Hash Brown Cups

1 pkg. (Jimmy Dean) premium pork
sausage
1 (20 oz) pkg. refrigerated hash browns
4 oz. sharp Cheddar cheese, shredded
1 T. olive oil
salt/pepper, to taste
12 medium eggs
1/4 C. sharp Cheddar cheese, shredded
2 T. chives, thinly sliced

Preheat oven 400 degrees F.
Line a baking sheet with foil.
Divide sausage into 12 equal patties &
place on baking sheet – bake 15 minutes.
Increase oven temp. to 450 degrees F.
In large bowl combine hash browns,
1 C. cheese, olive oil, salt/pepper – toss
to combine. Generously spray 12 muffin
cups with nonstick cooking spray. Scoop
out rounded 1 quarter cup of hash brown
mixture & press into each cup. Use a spoon
or your fingers to pack mixture tightly. Spray
with additional nonstick cooking spray &
bake 15 minutes.
Reduce oven temp. to 350 degrees F.
Remove pan from oven & use a spoon to
carefully press hash browns down & up
the sides of each cup to create a ‘cup or
nest’ shape. Place 1 sausage patty in each
cup, trimming patties if needed. Carefully
top each sausage with an egg. Sprinkle
remaining cheese on top of each egg &
season with additional salt/pepper, if
desired. Bake 12-15 minutes until eggs
are set. Allow to rest 5 minutes before
carefully removing cups with a spoon.
Top with fresh cut chives, if desired.
Makes 12 cups

(recipe: momontimeout.com)
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Seafood-lovers Baked Crab Dip

8 oz. cream cheese, softened
6 oz. Monterey Jack cheese, shredded
1/2 C. grated Parmesan cheese
1/4 C. grated onion
2 cloves garlic, minced
1/2 C. mayonnaise
2 dashes hot sauce (more if you like)
4 green onions, thinly sliced
1 (12 oz) pkg. lump crab meat, drained
1 (14 oz) pkg. Gorton’s Popcorn shrimp
(freezer section of grocery store)

Optional Dippers:
toasted baguette slices
crackers
chips
=
Preheat oven 425 degrees F.
Place shrimp on a baking sheet & bake
12 minutes, turning after 5 minutes.
In large bowl combine cream cheese, Parm.
cheese, onion, garlic, mayo & hot sauce-
mix until combined. Fold in green onion &
crab – being careful not to over mix. Remove
shrimp from oven & reduce oven heat to
375 degrees F.
Scoop crab dip into a 3 qt baking dish &
smooth top evenly. Bake 20-23 minutes
until top is golden brown. Remove from
oven & top with baked popcorn shrimp.
Return to oven & bake an additional
15 minutes. Serve with optional
dippers.  Serves 12

(recipe: momontimeout.com)
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Cranberry-Cream Cheese Cookies

1 1/4 C. flour
1/4 tsp. baking soda
4 oz. cream cheese, softened
6 T. butter, softened
1/2 C. sugar
1 tsp. vanilla
1 C. dried cranberries, finely chopped
1/2 C. apricot preserves, divided
1/4 C. finely chopped pecans,
divided

In large bowl combine flour & baking
soda. In another bowl beat cream cheese,
butter, sugar & vanilla using elec. mixer until
blended -gradually beat in flour mixture.
Refrigerate 30 minutes. (Meanwhile):
Place cranberries in a small bowl; add
enough boiling water to cover – let stand
10  minutes until softened; drain.
Divide dough in half. Place 1 half between two
lightly floured sheets of waxed paper & roll
into a 9-inch square – repeat with remaining
dough to make second square. Remove top
sheet of waxed paper from first dough square
& spread half of preserves over dough to within
1/2 inch of edges. Top evenly with half of EACH:
cranberries & nuts – roll up, starting at one side
of dough & using bottom sheet of waxed paper
to help roll dough up. Wrap in plastic wrap &
repeat with remaining ingredients. Freeze logs
2 hours.
=
Preheat oven 350 degrees F.
Unwrap logs & cut each log into 18
slices. Cover 2 baking sheets with
parchment paper & place slices on
sheets – 2 inches apart. Bake 12-14
minutes until edges are golden brown.
Cool 1 minute on sheets then remove to
wire racks to cool completely.
Makes 18 cookies

(recipe: kraftrecipes.com)
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Easy Maple-Chocolate Fudge

1 (6 oz) pkg. pecan halves, divided
3 (4 oz, ea) pkgs. white chocolate
broken into small pieces
3/4 C. canned sweetened condensed milk
1 tsp. maple extract

Line a 8 X 8″ pan with foil with ends of foil
extending over sides. Reserve 25 pecan
halves & chop remaining nuts. In a micro-
wavable bowl, microwave chocolate & milk
on High 2-3 minutes until almost melted,
stirring after 2 minutes. Stir until chocolate
is completely melted & mixture is well blended.
Stir in maple extract & chopped nuts – pour
into prepared pan. Refrigerate 2 hours until
firm. Using foil “handles”, remove fudge from
pan before cutting into squares. Press 1 of the
reserved nuts into top of each square before
serving. Makes 25 pieces

(recipe: kraftrecipes.com)
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Apricot Honey Pork Loin

1 (2-3 lb) pork loin
3 T. cooking oil
1/3 C. apricot preserves
1 T. spicy brown mustard
1 tsp. minced garlic
1/2 tsp. black pepper
1 tsp. soy sauce
fresh chopped parsley -garnish
(optional)

Preheat oven 375 degrees F.
Slice pork loin crosswise into 1/4 to
1/2 inch slices. Brown slices in oil
in skillet, on both sides. Whisk
remaining ingredients in a bowl.
Place browned pork slices in a
casserole dish. Pour apricot &
honey mixture over the slices.
Cover with foil & bake 35-40
minutes. (can add chopped
parsley before serving).
Serves about 8, depending on
size of the pork loin.

(recipe: thesouthernladycooks.com)
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Brown Butter Pork Chops w/Mushrooms

4 T. unsalted butter
2 cloves garlic, minced
3 thick-cut boneless pork chops
1 C. fresh mushrooms, sliced
1 T. dried oregano
1 T. dried thyme
1/4 C. flour
1 to 1 1/2 C. whole milk (or heavy cream)
salt/pepper, to taste

In large skillet over medium-low heat, heat
butter with garlic until melted – heat until
butter foams, stirring constantly to prevent
overflowing. Once foam subsides, continue
to heat until brown bits form at bottom of
skillet & a nutty aroma is produced. Add
chops & cook on each side until cooked
through, 3-5 minutes per side. Remove
cooked chops to a plate & tent loosely
with foil. Lower heat on skillet to Low
& add mushrooms, oregano & thyme to
butter – cook until mushrooms are slightly
softened & cooked. Whisk in flour until
no lumps remain. Slowly stir in milk until
desired gravy consistency is achieved.
Season with salt & pepper to taste. With
heat still on Low, return chops to gravy
for about 5 minutes. Serves 3

(recipe: iamhomesteader.com)
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Crockpot Cheesy Bacon Ranch
Potatoes

4 medium potatoes, washed/sliced

1 (1 oz) pkg. Ranch dressing mix
1 medium onion, sliced into rings
1 lb. bacon, cooked/diced
2 1/2 C. Cheddar cheese, shredded
(reserve 1/2 C. )

Line a 4 to 4.5 qt. crockpot with foil
allowing enough extra to fold over
before cooking – spray foil with nonstick
cooking spray. Layer ingredients in
crockpot: potatoes, onion, bacon,
dry ranch mix & cheese into at least
2 layers. Once all ingredients are layered,
fold foil over top of potatoes. Cover &
cook on Low 4-6 hours. Garnish top with
remaining 1/2 C. cheese. Serves 4

NOTE: DO NOT forget to spray foil – if you
don’t some of the potatoes & cheese will
stick to the foil

(recipe: crockpotladies.com)
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5-ingredient Rocky Road Peanut Clusters

1 C. semi-sweet chocolate chips
1 C. butterscotch chips
1 T. vegetable oil or shortening
1 1/2 C. roasted/lightly salted peanuts
1 1/2 C. miniature marshmallows

Line a large baking sheet with waxed paper.
In large microwave-safe bowl melt choc. &
butterscotch chips & oil together. Heat on
High 30 seconds, stir & repeat until chips
are melted & smooth. Quickly stir in nuts
& marshmallows.
Drop spoonfuls of mixture
onto waxed paper (you can make them as
large or small as you wish). Refrigerate
sheet 15 minutes before serving/packaging.
Store leftovers in an airtight container.
Makes 24 (depending on size you make them)

(recipe: momontimeout.com)
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Went to the doctor yesterday for my ‘every 3 month’
checkup & he was happy with the weight loss. We talked
about my diabetes and he said he’s still happy with how
I’m controlling it. Still have to wait on the blood test
results to see if my ‘radical weight loss idea’ really helped
lower my A1C (that’s a test for how your body handles
sugar – it’s a compilation of 3 months together) – am
really hoping it’s lowered some!

Try to stay warm, remember to take breaks so you
don’t OVER DO it! I’m really glad I started early
this year; still have to bake 3 loaves of banana bread
& wrap presents but those tasks can be spread over
several days so not so stressful – YAY!

Hugs;

Pammie

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Almost there!

Slowly but surely we’re getting the decorating done – ONE tree up/ONE left to do (the tiny one on top of the baby grand piano). Got ALL the house decorations up – YAY! Last night while I was watching the cooking channel my husband comes in and says: “Let’s go – we’re going to try ONE MORE TIME to find your ceramic snowmen.” (Let’s just say I wasn’t really in the mood, but I went, anyway.) He poked & prodded spots I’d already checked multiple times but then . . . he says: “What’s in THIS box?” I said; “I don’t know – it’s not with the Christmas stuff, I didn’t check that.” He says: “Well, isn’t’ that a snowman sticking out?” YEP!!! YAY!!! I was thrilled, been bugged about not finding them for days now (prayed on it, too). While I’m putting them in their respective places he says “Let me see one of those” – he looks on the bottom & goes on line (I’d done this a few years ago but didn’t get anywhere) – turns out he found the company that makes them AND some that were for sale on EBay & Amazon! I checked – he said: “If you really like them – GET THEM!” So . . . long story short – I have three coming in the mail! SUPER! (I leave them up after Christmas because they just cheer up the house a bit).

This is one of them – I just love the details in them – each one looks like it’s knitted, etc. SO CUTE!

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Pumpkin Cookies w/Brown Butter
Icing

Cookies:
1/2 C. butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 C. canned pumpkin puree
1 egg
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. clove
1 tsp. pumpkin pie spice

Icing:
3 C. powdered sugar
1/2 C. unsalted butter
1/4 C. milk
2 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl cream butter & sugars.
Add pumpkin, egg & vanilla -beat
until well-blended. In another large
bowl combine remaining ingredients
(all dry ingredients). Add dry to pumpkin
mixture & beat until just combined.
Drop on cookie sheets by Tablespoonfuls
& flatten slightly. Bake 10-12 minutes until
edges are lightly browned. Remove cookies
to a wire rack & cool completely.

Icing:
In medium bowl place powdered sugar. Melt
butter in a small saucepan over medium heat,
stirring frequently until golden brown. It will
develop brown flecks & a nutty fragrance –
about 10 minutes. Remove from heat, cool 2-3
minutes & pour over powdered sugar. Add milk
& vanilla – vigorously whisk mixture until smooth.
Icing should be thin enough to spread, but not
runny or drippy. Add additional milk or powdered
sugar as needed, to achieve desired consistency.
Spread approximately 1 T. icing on each cookie.
Allow to set before serving. Makes 36 cookies

(recipe: thegoldlininggirl.com)
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Creamy Tomato Tortellini Soup

4 (14.5 oz, ea) cans Italian stewed
tomatoes
4 T. flour
4 T. butter, melted
2 tsp. salt
pepper, to taste
1/2 tsp. baking soda
2 C. Half & Half
1 C. chicken broth, warmed
1 (12-24 oz.) pkg. tortellini
(poster used fresh)

Place tomatoes in blender; add flour,
melted butter, salt & a dash or 2 of
pepper – blend until smooth (should
take a few minutes). Pour mixture
into a large soup pot & bring to boil
over medium-high heat, while
stirring. Reduce heat & cook 2-3
minutes.
In a large pot add water & salt –
bring to a boil & add tortellini. Cook
just enough so they are easy to bite
through – a few minutes. Drain & pour
cold water over cooked tortellini. Add
Half & Half & baking soda to tomato
pot -stir to combine. (it will froth up
a bit). Cook & stir occasionally,
until thickened, 8-10 minutes. Add
warmed chicken broth-stir to combine.
Add cooked tortellini just before serving.
Serves 6-8

NOTE: If soup gets too thick, add a bit
more chicken broth

(recipe: jamiecooksitup.net)
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Crockpot Salty/Sweet/Crunchy
Goodness (snack bark)

1/2 C. butter, sliced
1 (11.5 oz) pkg. semi-sweet chocolate chips
1/2 C. packed brown sugar
2 T. creamy peanut butter
2 C. corn chips, coarsely crushed
2 C. mini pretzel twists, coarsely crushed

Place all ingredients (except corn chips &
pretzels) in crockpot & stir. Cover & cook
on High 30-90 minutes, stirring occasionally.
Once chocolate is completely melted, add
corn chips & pretzels – gently stir until
everything is well coated. Line a cookie sheet
with parchment paper & spread mixture
evenly with a wooden spoon onto sheet.
Place sheet in fridge about 1 hour until
mixture sets up. Break into pieces &
serve. Serves 10-12

(recipe: recipesthatcrock.com)
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Shrimp in Mushroom Cream Sauce

1 lb. small shrimp, peeled/uncooked
3 T. unsalted butter, divided
1 (10.25 oz) can cream of mushroom soup
2 large buttom mushrooms, chopped
1 large clove garlic, finely minced
1 C. heavy cream
kosher salt/black pepper, to taste
2 T. grated Parmesan cheese (OR) Roman
cheese

Cooked basmati rice to serve 4

Melt 2 T. butter in large skillet over medium-
high heat. Add shrimp & cook until pink &
opaque on both sides; remove from pan.
Add remaining 1 T. butter to pan – turn heat
to High. Add chopped mushrooms & garlic,
cooking until mushrooms begin to sear. Mix
soup & cream in small bowl & pour into pan.
Add cheese & heat until soup mixture just
begins to boil. Place shrimp back into skillet &
heat through. Garnish with chopped fresh
parsley if desired.Serve immediately over
cooked basmati rice. Serves 4

(recipe: bakeatmidnite.com)
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Christmas Morning Punch

2 C. orange juice
2 C. cranberry juice
1 C. pineapple juice
1 C. ginger ale

Combine all ingredients in a
pitcher – serve cold.

(recipe: facebook)
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Cheesy Turkey/Bacon Sliders

15 slider buns
1 lb. shredded turkey
1 lb. bacon, cooked
1 (8 oz) pkg. sliced Provolone cheese
1/4 C. butter, melted
3 T. honey mustard
2 tsp. poppy seeds

Preheat oven 350 degrees F.
Slice slider buns horizontally & arrange
bun bottoms in a 9 X 13″ baking dish.
Layer turkey, bacon & cheese on top of
rolls & place tops on buns. Cut in between
the slider buns to separate. In a small
bowl mix butter, honey-mustard & poppy
seeds – brush mixture on bun tops to cover
the buns & drip between them.
Bake 20 minutes. Makes 15 sliders

(recipe: julieseatsandtreats.com)
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Marshmallow Squares

1/2 C. peanut butter
1 (12 oz) pkg. butterscotch chips
1/2 C. butter
3 C. miniature marshmallows

Spray a 8 X 8″ baking pan with
nonstick cooking spray.
In small pot melt butter, chips &
peanut butter over Low heat. Cool,
add marshmallows & pour into
prepared pan. Allow to cool &
cut into squares.

(recipe: deliciousfoodhomemade.com)

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

Our weather is still holding out – (no snow) YAY!
I need to run to the drug store after I finish here –
so nice to not have to fight with scraping snow off
car windows, slipping & sliding on roads; I know it’s
coming but SUPER GLAD it’s not here . . . yet!

Hope your holiday plans are coming together – all
my presents (that I know of) are purchased, just
have to be wrapped (I’m notorious for waiting ’til
the last minute for that).

Stay healthy, warm & in a GREAT HOLIDAY spirit!

Hugs;

Pammie

How are YOU doing today?

It’s been a gloomy, gray day here with intermittent snow/freezing snow. Took me awhile (and the encouragement of a friend) to finally get me ‘up and out’ – I knew I needed to go to KMart for a few last Christmas gifts, just couldn’t seem to get motivated. When I texted her the weather report she responded that she was OUT the door (she had to go to the drug store) so I thought: “Guess I’d better get with it, too!” With our Michigan weather, you never know whether it’s going to be good, clear driving weather, or totally miserable. (It was a bit slippery, but I’m home safe). The good thing is: today is the ONLY day showing any snow activity so maybe we’re good!

Actually hit St. Vincent de Paul Thrift store, KMart & the grocery store so I’m happy those things got done. Now have the fixin’s for Chicken Parmesan & Cheesy Garlic noodles, Chili, Homemade Pizza, & Pork steak so that’s out of the way. My sweet (PUDGY) grandson (who’s almost 2) is now wearing size 4 clothes – he’s almost outgrown all his pants. Good thing St. Vincent’s had some size 4 stretch pants on sale! SCORE! (His Mom said that some of his jeans won’t get past his chubby little thighs!). Other than a few tiny ‘stocking stuffers’, I’m DONE with shopping! YAY! (am still a bit perplexed about a pair of thermal bottoms I ordered from Sears/KMart – their site said they were delivered – going to have to search the closet again – maybe I hid them TOO good!)

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Red Velvet Sugar Cookies

1 C. (2 sticks) butter, softened
1 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. vanilla
2 T. milk
1 T. red food coloring
3 C. flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
(approx. 1 C. coarse sugar, for rolling)

In large bowl whisk flour, cocoa, salt &
baking soda. In another bowl beat butter
& sugars until fluffy – add in eggs, vanilla,
milk & food coloring – beat until combined.
Gradually add in flour mixture & beat
until combined. Cover dough & refrigerate
at least 1 hour before baking.*

Preheat oven 350 degrees F.
Add approx. 1 C. granulated sugar into a
small bowl. Roll dough into 1″ balls then
coat with sugar from bowl & place on
sheet approx. 1 to 1/12 inches apart.
Bake 9-10  minutes until edges are
lightly browned. Let cookies stand
5 minutes before removing from sheet
to wire rack to cool completely.
Makes approx. 36 cookies

*Dough can be refrigerated overnight,
if needed

(recipe: ourtableforseven.com)
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Pimiento/Cheese/Sausage Dip

1 (11 oz) container pimiento cheese spread*
1 lb ground sausage (your choice of heat),
cooked/drained/crumbled
1 (8 oz) pkg. cream cheese
1 C. salsa

After sausage has been cooked/etc. keep
in pan & add cream cheese & salsa. Stir
in pimiento cheese spread – cover & allow
cheeses to melt slowly over Low-medium
heat, stirring frequently. Do not allow
mixture to come to a simmer – you want it
to all melt together slowly. Once mixture
is combined & melty, serve immediately.
Serves 8

*Poster used Prices Southern Style pimiento
cheese spread
NOTE: you can keep this mixture in a small
crockpot on the “keep warm” setting while
serving.

(recipe: thecountrycook.net)
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Best Easy Broccoli/Beef Stir Fry

3 T. cornstarch, divided
1/2 C. water, plus
2 T. water, divided
1/2 tsp. garlic powder
1 lb. boneless round steak (or) 1 lb
charcoal chuck steak, cut into thin
3-inch strips
2 T. vegetable oil, divided
4 C. broccoli florets
1 small onion, cut into wedges
1/3 C. soy sauce
2 T. brown sugar
1 tsp. ground ginger

Hot, cooked rice to serve 4

In a bowl combine 2 T. cornstarch,
2 T. water & garlic powder until
smooth. Add beef & toss to coat.
In large skillet or wok over medium-
high heat, stir-fry beef in 1 T. oil until
beef reaches desired doneness –
remove & keep warm. Stir-fry
broccoli & onion in remaining oil
4-5 minutes; return beef to pan.
Combine soy sauce, brown sugar, ginger
& remaining cornstarch & water until
smooth – add to pan. Cook & stir
2 minutes. Serve over rice

(recipe: geniuskitchen.com)
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Crockpot Pizza Bake

1 (16 oz) tub (8 biscuit) biscuits, cut
into sixths
1 lb. ground sausage; browned/drained/
divided
1/4 C. shredded Parmesan cheese
1 (8 oz) jar pizza sauce
1/2 C. bell pepper, chopped
2 C. shredded mozzarella cheese

Optional:
4 oz. can sliced mushrooms,
drained
1 (4 oz) can sliced olives, drained
=
Spray insides of crockpot with
nonstick cooking spray.
Place biscuit pieces in bottom of
crockpot. Sprinkle with 1/2 C.
cooked/drained sausage & 1/4 C.
Parmesan cheese; spread sauce
on top. Top with remaining
sausage. Layer peppers &
optional mushrooms/olives.
Top with cheese. Cover & cook
on Low 3 hours until center is
done & edges are golden.
Cool 10-15 minutes before
slicing & serving. Serves 6-8

(recipe: recipesthatcrock.com)
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Crockpot Turkey Chili

1 red pepper, diced
1 onion, diced
1 (13 3/8 oz) can tomato sauce
1 (19 oz) can red kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes
1 T. garlic powder
3 T. chili powder
1 T. ground cumin
1 T. paprika
1/2 T. dried oregano
1 tsp. cayenne pepper (or to taste)
2 lb. extra lean ground turkey
salt/pepper

Place all ingredients (except ground
turkey) to crockpot – stir well. Add
turkey & stir again so all is coated.

NOTE: wait until it’s cooked before
adding salt because chili powder
contains salt – you don’t want to
over salt it.

Cover & cook 8 hours on Low.
Serves 6

Serving suggestions:
Can be served over cooked rice,
cooked pasta and/or topped with
sliced avocado, plain Greek yogurt
or sour cream, chopped cilantro,
shredded Cheddar cheese, tortilla
chips or sliced jalapeno peppers.
RECIPE ALSO freezes well.

NOTE: This recipe also has a good amount
of liquid – if you want less liquid, cook it
with lid off for last hour or 2 (you might
want to increase heat to High at that
point) or transfer to a pan & cook off
some of the liquid. It also gets dried each
time you re-heat it.

(recipe: saltandlavender.com)
—————————————-

Sugar Cookie Truffles

15 baked sugar cookies
1 (8 oz) pkg. cream cheese,
softened to room temp.
1 tsp. vanilla
pinch kosher salt
2 tsp. coconut oil
1 1/4 C. white chocolate chips
(Sprinkles – for garnish)

Line a small baking sheet with
parchment paper. In large food
processor, process cookies until
sandy.* In large bowl stir cream
cheese, crushed cookies, vanilla &
salt. Using a small cookie scoop,
form mixture into small balls &
place on prepared sheet – repeat
until all mixture used. Place sheet
in freezer 10 minutes.
Meanwhile – in a microwave-safe
bowl mix coconut oil & white choc.
chips – microwave on Low in 30-
second intervals, stirring in between,
until completely melted. When balls
are chilled, dip them in the chocolate
& place back on sheet. Sprinkle
immediately with sprinkles. When all
are dipped & decorated, place sheet
back in freezer for 10 more minutes
to set. Makes 15

*alternate method: place cookies in
a zip-lock back & crush into crumbs

(recipe: delish.com)
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4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. granulated sugar
1 C. flour
1 heaping C. chopped pecans
1/4 tsp. salt

(optional: 1/2 C.  semi-sweet
chocolate chips

Preheat oven 275 degrees F.
In large bowl using elec. mixer,
cream butter, sugar & flour. Fold
in pecans & salt – stir until combined.
(Mixture will be crumbly but will stick
to itself.) Roll dough into small balls
(about 1/2 “) & place on an ungreased
cookie sheet. (NOTE: You can wet your
hands to keep dough from sticking
to you).  Bake 45 minutes.
Let cool completely on sheet before
transferring to an airtight container.
They will keep for up to a week on the
counter or in the pantry. Makes 22

Optional Chocolate Drizzle:
Place chocolate chips in a microwave-
safe bowl. Microwave 1 minute; stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls into sauce.

(recipe: iwashyoudry.com)

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

Hope you are all warm & enjoying the
Holidays as they come.

Hugs;

Pammie

Sunday and WEIRD weather!

December 2nd and it’s not just raining – it’s HAILING! The temperature is unusually warm today (56), gloomy foggy/rainy but then we get THUNDER AND HAIL! WEIRD! There IS snow predicted for Thursday but no accumulations mentioned (YAY – let’s hope it stays that way!).

Slowly but surely dragging down the Christmas decorations – I’ve never been one for really getting ‘into’ decorating but if I don’t I hear it from my sons, so . . . . sigh.

Gas prices are STILL at $2.29/9 – GREAT!

Today is also “Computer improvements are driving me NUTS’ Day! The other day when I turned my computer on I get this little “hold on for some updates to Thunderbird’ (my email server). Little did I know at the time, they DIDN’T ASK me if I WANTED them, they just automatically installed them! First things first, all my emails became DOUBLE SPACED! Took my dear husband about 20 minutes to discover just WHY that happened and then how to reverse it. Today I went to send an email to my cousin in Iowa (we email every Sunday) and, just as I’m hitting “SEND” I see on the screen NOT SEND but “SEND LATER”! UGH – more ‘stuff’! Took both of us about 10 minutes to find the ‘alternate setting’ that got rid of that, also (also explains why said cousin never replied to an email I sent a few days ago!) UGH! TECHNOLOGY SUCKS!

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Cream Cheese Mints

1 (8 oz) pkg. cream cheese, softened
3 T. butter, softened
7-8 C. powdered sugar (start with 7,
reserve 1 C. for dipping later)
4-6 drops peppermint oil
(food coloring, if desired)

In large bowl place cream cheese, butter
& peppermint oil – using elec. mixer,
beat until fluffy. Add 7 C. powdered
sugar & beat again until dough is like
in consistency. It will seem stiff & dry at
first but after a minute or two it will
come together. (you can add coloring
at this point, if desired.) (If it’s too dry
to form balls after you’re done mixing,
add 1 T. milk & mix again.) Form into
small 1 inch balls & place on waxed paper.
Roll each ball in powdered sugar &
flatten slightly with your fingertip/
a fork/back of a spoon/bottom of a
glass or a tiny
seasonal pastry stamp. Allow mints
to dry a few hours before storing. If
they will be eaten in a day or two, you
can leave them out in an airtight
container – for longer storage, place
in fridge. Makes about 80 1-inch mints.

(recipe: southernplate.com)
——————————-

Crockpot Cheesy Ranch Potatoes

1 pkg. shredded hash browns (poster
used Ore Ida)
2 c. shredded Cheddar cheese (medium)
1 can cream of chicken soup
1 C. sour cream
1 pkt. dry Ranch salad dressing mix
1 stick butter, melted (1/2 C.)
3 C. corn flakes
1 pkg. French’s fried onions

Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Pour in hash browns & use a fork or spoon
to break up any large chunks of frozen
potatoes that may be stuck together. Mix
in shredded cheese & evenly distribute
through potatoes. In separate bowl whisk
soup, sour cream & dry Ranch mix – pour
over potatoes & mix evenly throughout.
Add half of French onions & stir. Melt
butter & drizzle half of it over the potatoes
& mix in. In separate bowl crush up corn
flakes & remaining French onions*. Mix
remaining melted butter (about 1/4 C.)
in with crushed corn flakes & fried onions –
spread over top of hash browns. Cover &
cook on High 4 hours (or Low 6-8 hours).
Serves 4-6

*Poster uses a wire whisk or you can place
them in a ziplock bag & crush them that way

(recipe: sugar-n-spicegals.com)
—————————————–

Apple Juice Grilled Chicken
(can be overnight recipe)

1 C. apple juice
1/4 C. canola oil
1/4 C. packed brown sugar
1/4 C. soy sauce
3 T. fresh lemon juice
3 cloves garlic, minced
6 boneless skinless chicken breasts

Place chicken breasts in a shallow
pan. Whisk together apple juice, oil, brown
sugar, soy sauce, lemon juice & garlic in
medium bowl – pour over chicken in pan
& refrigerate 1 hour or overnight.
Remove chicken from marinade & grill until
done, 12-15 minutes.

(recipe: yummly.com)
——————————–

Ritz Cracker Oven-fried Chicken

1 C. sour cream (not low fat)
1 sleeve Ritz crackers, crushed
3-4 chicken breasts

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
Place crushed crackers in a shallow
bowl (or pie plate). Place sour cream
in a shallow bowl or plate. Pat chicken
dry with paper towel & roll in sour
cream then roll each chicken breast
in cracker crumbs & place on baking
sheet. Bake 30 minutes, turn over &
bake 20-30 minutes more until
lightly browned.

(recipe: southernplate.com)
———————————-

 Asparagus-stuffed Chicken

4 boneless skinless chicken breasts
(about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
kosher salt/ground black pepper
4 slices mozzarella cheese
zest of 1 lemon
pinch red pepper flakes
1 bunch asparagus, woody ends
removed
2 T. olive oil (for pan)
lemon wedges (for serving)
1/4 C. grated Parmesan, garnish

Preheat oven 400 degrees F.
In medium bowl toss asparagus with
1 T. olive oil, lemon zest & red pepper
flakes. On clean work surface, cut a
pocket into each breast, stuff each
with mozz. cheese & asparagus.
Season chicken all over with oregano,
salt/pepper – secure with wooden
toothpicks. In large (oven proof) skillet
over medium-high heat, read remaining
1 T. olive oil; add chicken & cook about
5 minutes until seared & golden on bottom.
Flip chicken & cook second side about 5
minutes until golden. Transfer skillet
to oven & bake until chicken is cooked
through, 10-15 minutes more. Squeeze
lemon juice over cooked chicken & garnish
with Parm. cheese. Serves 4

(recipe: delish.com)
———————————

Mississippi Sin Dip

24 oz. cream cheese, softened
1/2 C. mayonnaise
8 oz. chopped green chilies
2 C. Cheddar cheese, shredded
1 (16 oz) tub sour cream
12 oz. deli honey ham, very finely
chopped

corn chips, or crackers for dipping

Preheat oven 250 degrees F.
Mix all ingredients together &
pour into greased 9 X 13″ baking
dish. Bake 30 minutes until bubbly.
Serves 20

(recipe: 1krecipes.com)
———————————

Crockpot Meaty Split Pea Soup

1 C. dried split peas
4 C. water
2/3 C. chopped onion
4 potatoes, peeled/cut into
pieces
1/2 C. chopped celery
1 (13 oz) pkg. beef smoked
sausage, cut into pieces
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/2 C. milk
1/2 C. sharp Cheddar cheese,
shredded

Wash peas & drain – place in
crockpot with all other ingredients.*
Cover & cook on High 4 hours or
Low 7 hours until potatoes are done.
Makes about 2 quarts soup.

*Poster said you can either add
cheese with other ingredients or
sprinkle over soup, once cooked, into
bowls

(recipe: thesouthernladycooks.com)
———————————

5-Minute Fantasy Bars

1 (12 oz) bag semi-sweet chocolate chips
1 (11 oz) bag butterscotch chips
1 C. creamy peanut butter
1 (10.5 oz) bag mini marshmallows

Line a 9 x 13″ baking dish with nonstick
foil. In large microwave-safe container*
add choc. & butterscotch chips & peanut
butter. Microwave on High in 30-second
intervals, stirring in between until chips
are fully melted, peanut butter is incor-
porated & mixture is smooth. Stir in
marshmallows until fully coated. Pour
mixture into prepared pan & refrigerate
until set, about 2 hours. Cut into bars.
Store leftovers in airtight container.
Makes 24 bars.

*Poster uses an 8-Cup Pyrex measuring
cup.
NOTE: If you’d like the bars to be thicker
use a 9″ square pan & allow an extra
30 minutes for bars to set up

(recipe: momontimeout.com)

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

Did a 6-hour babysitting yesterday (kind of an emergency – both oldest
son AND his girlfriend had to work & neither knew about it ahead of
time! Son had scheduled an employee meeting months in advance
for his kitchen staff & expected his girlfriend would be off – oh well,
that’s why there’s grandmas!). During said time I managed to
finish one of two scarves for the needy: both are child’s size.
Almost done with #2 , should be able to finish that one in maybe
1 1/2 hours.

#1 (left) #2 (right – almost finished)

Hope you have a GREAT day!

Hugs;

Pammie

PS: Now the sun is out and no rain/hail! Go figure!

End of the month – can you believe it?

It’s a gray, lazy 32 degrees F. day – not a lot planned. We had a very light dusting of snow yesterday (not enough to even worry about). Finished a knit cowl (for homeless) and the last of three spa cloths for oldest son’s girlfriend for Christmas. Her gift will be another 1-hour ‘Float Session’ at a local spa (got her that last year for her birthday and she loved it-you’re basically floating in warm water with 100 lb. of epsom salts which causes you to float – it’s a private room with adjustable lighting (colored or not), your choice of music (or not) – very relaxing. I’m down to finishing knitting the ‘block/bricks-looking’ scarf (for the homeless) and the peach baby blanket (about 70% done with that). There is a very nice young married lady in our choir that is expecting sometime in the summer – that blanket (if she’s having a girl) will go to her. Not exactly sure what next project will be; maybe another scarf.  Got word today that I’m needed babysitting tomorrow 11 a.m. – 5/6; oldest son has an employee meeting then has to do inventory for his kitchen (he’s the Exec. Chef at his hotel) – looks like I might be finishing that scarf!

=========

No Bake Peanut Butter Bars

Peanut Butter Layer:

1 C. butter, melted
3 3/4 C. powdered sugar
1 1/2 C. creamy peanut butter
1 1/2 C. graham cracker crumbs

Topping:

2 C. milk chocolate chips, melted
1 1/2 C. creamy peanut butter

Mix together ingredients for peanut
butter layer & press into a 9 X 13″ baking
dish. Refrigerate 1 hour before adding
second layer.

In a microwaveable bowl stir together chips &
peanut butter. Microwave 1 minute – stir until
melted & smooth (repeat if necessary until all
chips are melted). – smooth over first layer &
refrigerate 2 hours before slicing.
Store in air-tight container – poster puts
waxed paper between the layers when
storing so they don’t stick. (depending on
the time of year, you might need to store
them in the fridge.)

(recipe: walkingonsunshinerecipes.com)
——————————————-

Crockpot Bacon Swiss Chicken

3 slices bacon, cooked crisp/crumbled &
drippings reserved
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese

Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken
breasts in warmed grease & cook 3-5
minutes until slightly golden, turning
once. Spray insides of crockpot with
nonstick cooking spray & place chicken
in crockpot; cover with mushrooms.
Pour soup in skillet & warm through then
pour over chicken. Cover & cook on Low 4-5
hours. (check with meat thermometer
to know when chicken is done). Place
a slice of Swiss cheese on top of each
chicken breast, sprinkle with cooked
bacon. Turn heat up to High; cover &
cook 10-15 minutes more until cheese
is melted. Serves 6

(recipe: recipesthatcrock.com)
————————————–

Ham & Potato/Corn Chowder

3 T. oil or butter
1 onion, diced
2 carrots, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1 tsp. thyme
1/4 C. flour
2 C. ham or chicken broth
2 C. milk
1 1/2 lb. potatoes, diced small
(optional peeled)
8 oz. ham, diced
1 C. corn
salt/pepper, to taste

In large saucepan over medium-high
heat heat oil; add onions, carrots &
celery – cook until tender, 8-10 minutes.
Mix in garlic, thyme & flour – cook until
flour is lightly browned, 2-3 minutes.
Slowly stir in broth, deglazing pan as you
go. Add milk & potatoes, bring to boil
then reduce & simmer until potatoes are
tender, 10-12 minutes. Add ham & corn;
cook until heated – season with salt/pepper.
Serves 6

Options:
4 strips bacon, cooked/crumbled. Use
bacon grease to cook veggies instead of oil –
crumble bacon as garnish

Replace potatoes with cauliflower

Fry ham until slightly crisp on outside
before adding to soup

(recipe: closetcooking.com)
———————————–
Baked Shrimp Scampi

1 1/2 lb. uncooked medium shrimp,
peeled/deveined
1/4 C. zesty Italian salad dressing
4 cloves garlic, minced
1/2 lb. linguine, uncooked
1/3 C. Classico Traditional Basil Pesto
sauce & spread, divided
1 C. cherry tomatoes, cut in half
6 oz. cream cheese, cubed
1/4 C. tightly packed fresh parsley,
minced
1/4 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Cover a rimmed baking sheet with
foil & spray with nonstick cooking spray.
Toss shrimp with dressing & garlic; spread
onto sheet & bake 15-20 minutes until
shrimp turn pink.
Cook pasta as directed on pkg, omitting salt.
Drain pasta, reserving 3/4 C. cooking water.
Heat 1 T. pesto sauce in large skillet over
medium heat. Add tomatoes & cook 2
minutes, stirring frequently. Add cream
cheese & cook, stirring, 2-3 minutes until
cream cheese is completely melted. Add
reserved cooking water & remaining pesto
sauce – mix well. Add pasta – cook & stir
3  minutes until heated through. Spoon
pasta mixture onto a platter & top with
shrimp, parsley & Parmesan cheese.
Serves 8

(recipe: Kraftrecipes)
——————————

Greek Feta & Tomato Dip

2 C. grape tomatoes, chopped
4 green onions, chopped
olive oil
Feta cheese
2-3 tsp. All Purpose Greek Seasoning

Crusty Artisan bread – thin loaf

Drizzle olive oil on bottom of a
serving platter. Sprinkle tomatoes &
green onions over top of oil. Sprinkle
Feta cheese over tomatoes & onions.
Sprinkle 2-3 tsp. All Purpose Greek
seasoning over top*. Toss mixture
together. Serve immediately with
dip. Makes 5-6 servings

*You can find this at WalMart in the
spice aisle

(recipe: jamiecooksitup.net)
——————————

Dirty Rice

2 C. long grain white rice
4 C. chicken broth
2 T. olive oil
1 lb. smoked sausage, sliced
1 green bell pepper, seeded/diced
1 onion, diced
1 stalk celery, chopped
1-2 T. creole seasoning
1/2 tsp. red pepper flakes
parsley – optional garnish

In large pot add rice & chicken broth –
bring to boil. Reduce heat to Low &
simmer, covered, 15-20 minutes until
liquid is absorbed. In saute pan add
olive oil & smoked sausage, cook until
browned. Add pepper, onion & celery –
cook until tender. Once rice is done,
stir into sausage/veggie mixture. Sprinkle
with creole seasoning & red pepper flakes;
stir until combined. Garnish with chopped
parsley, if desired. Serves 8

(recipe: realhousemoms.com)
————————————

Coconut Cream Poke Cake

1 (18.25 oz) box white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed
milk
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) pkg. flaked coconut

Prepare & bake white cake accordg.
to pkg. directions. Remove cake
from oven – while still hot, using
a utility fork (or wooden spoon
handle) poke holes all over top of
cake. In a small bowl mix cream of
coconut & sweetened cond. milk
together – pour over top of cake.
Let cake cool completely then frost
with Cool Whip & sprinkle top with
flaked coconut. Keep cake
refrigerated.

(recipe: allrecipes.com)

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

Hope you’re having a good day –
stay warm & healthy (if you can!).

Hugs;

Pammie

PS: Gotta add: Not exactly sure just ‘why’ but my

blog site is working fine again! YAY! SO nice to

be able to ‘cut/paste’ the recipes from my

files directly onto site WITHOUT having to

type them – AGAIN! YAY!

and here comes the S-N-O-W!

The good thing is: we’re only supposed to get THREE inches – (hopefully)! It’s coming down in tiny flakes but it’s also pretty windy. I decided that, rather than wait until tomorrow (and then regret my decision) I’d go grocery shopping today (wasn’t even aware it’s CYBER MONDAY until I got to the store, but it was OK – not crowded at all (YAY!). Treated myself to 3 Christmas presents: 2 nice cardigan (kinda long) sweaters: one is a rust color and only $15 and the other is a medium gray with 30% off, so I was happy. They will go nicely with a black skirt & a turtle neck for church. Also ‘caved’ & bought a little Christmas Cactus. I bought one two years ago & it hasn’t bloomed since. This one was $4.00 and had a few buds so we’ll see. (I AM known as the Plant Killer)…sadly.

Gas prices are down to $2.29/9 now – WOW!

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

Looks like the blog site is STILL shrinking my recipes – here goes hand-typing them – sorry for the double spacing; that’s part of it, also…sigh

Cranberry Walnut Tart

Crust:

1 C. flour

1/4 tsp. salt

6 T. ice-cold unsalted butter, cut into 12 pieces

1 T. granulated sugar

1 egg yolk

2-4 T. ice water

Filling:

3 large eggs

1 C. brown sugar

1/2 C. light corn syrup

1 tsp. vanilla

4 T. unsalted butter, melted

1 1/2 T. flour

1/4 tsp. salt

1 1/4 C. walnuts, toasted in dry pan & coarsely chopped

3 C. fresh cranberries (if using frozen, thaw/drain/

pat dry any excess moisture

Crust:

Place flour, salt, cold butter, sugar & egg yolk

in food processor – pulse 10 times. Add up to

4 T. ice water & pulse as you add.  Mixture

will be a bit crumbly but should come together

if you pinch a little in your hand. Place a

piece of plastic wrap on your counter &

pour out crust mixture onto wrap. Using

sides of plastic, pull plastic together to

form a ball of dough. Wrap & press into

a disc shape. Refrigerate at least 1 hour

(this can be done a day ahead).

Preheat oven 425 degrees F.

Lightly dust counter with flour & remove

dough from fridge. Roll out dough 2 inches

larger than a 10″ tart pan (with removable

bottom). Gently lift dough into tart pan

& press into sides & up rim making sure

the dough is even all around. Don’t be afraid

to make the sides thicker than the bottom

by pressing excess dough back down into

tart pan, inside ridges. Line bottom of crust

with parchment paper & fill with pie weights,

dry beans or rice.

NOTE: you can prepare filling while crust bakes.

Bake crust 10 minutes; remove from oven &

remove weights/beans/rice. Let cool 10 minutes

(crust is pre-baked at this time).

=

Lower oven temp. to 350 degrees F.

In medium bowl beat eggs. Add brown sugar,

corn syrup, vanilla & melted butter – beat in

flour & salt. Stir in chopped nuts & gently fold

in cranberries. Pour batter into now cooled crust.

Place in center of oven & bake 45-55  minutes until

browned. Cool to room temp. then refrigerate to

set. Tart is best served cold. Remove sides of tart

pan by placing on a high round surface (such as

a can) & gently drop the outer ring onto the table.

Place tart on a serving platter & cut into slices

to serve. Makes 8-10 slices.

(recipe: afamilyfeast.com)


Light Stovetop Turkey Tetrazinni

1 T. vegetable oil

1/2 C. chopped onion (optional)

10 oz. pkg. button mushrooms, sliced

2 C. chicken broth

2 1/2 C. milk

1 (12 oz) pkg. whole wheat spaghetti (or regular),

uncooked

2 C. cooked, shredded turkey (or rotisserie chicken)

1/2 C. sour cream

1 T. butter

1/4 C. Parmesan cheese, grated

Italian parsley, chopped (optional)

Heat oil in large pot on medium-high heat. Add

onion (if using) & mushrooms – cook until starting

to soften, 2-3 minutes. Pour chicken stock & milk

into pot; cover & bring to a boil over High heat. Add

spaghetti to pot & cook until almost al dente, about

10 minutes. Stir in cooked turkey & finish cooking until

pasta is done. Remove pot from heat, stir in sour cream,

butter & cheese. Serve immediately, garnishing with

chopped parsley, if using. Serves 4

(recipe: yummly.com)


Leftover Turkey Salad

4 C. chopped, cooked turkey

1/2 C. mayonnaise

2 tsp. Dijon mustard

1 T. lemon juice

2 tsp. sugar

1/2 C. finely diced celery

1/4 C. sliced scallions

2 tsp. chopped fresh dill

In large bowl combine turkey, mayo,

mustard, lemon juice, sugar, celery, scallions &

dill, stirring until well combined. Taste &

season with salt/pepper. Serve immediately

or refrigerate, covered, until ready to serve.

Makes 6 servings.

(recipe: justataste.com)


Leftover Turkey & Rice Soup

6 slices bacon, chopped

1 onion, chopped

1 large carrot, peeled/chopped

1 yellow bell pepper, chopped

2 cloves garlic, minced

kosher salt/ground black pepper

1/2 C. dry white wine (or water)

4 C. chicken broth

1 C. jasmine rice

2 C. leftover cooked/shredded turkey

1/4 C. fresh chopped parsley

In large pot over medium heat, cook bacon

until crispy, 8  minutes then transfer to a

paper towel-lined plate. Drain all but 1 T.

bacon fat. Add onion, carrots, bell pepper &

garlic to pot – season with salt/pepper &

cook 5-7 minutes until veggies are soft.

Add wine, broth & rice – bring to a boil.

Simmer until rice is tender, 20 minutes.

Stir in turkey & parsley until warmed

through. Serve immediately with crispy

bacon. Serves 4

(recipe: delish.com)

Crockpot Spiced Apple Dump Cake

1 (16.5 oz) box spice cake mix

2 (29 oz, ea) cans apple pie filling

3/4 C. butter, melted

1 C. quick-cooking oats

1 C. walnuts, chopped (optional)

Optional toppings:

Ice cream and/or whipped cream

=

In a bowl combine dry cake mix, oats &

melted butter – mix to combine. Add pie

filling to bottom of a 5-6 qt. crockpot.

Pour cake mixture over pie filling &

sprinkle top with chopped nuts, if using.

Cover & cook on High 2 hours. Serve

warm or cold – with ice cream or

whipped cream, if desired.

Serves 10

(recipe: crockpot ladies.com)


Well, that’s all for now – hope our snow stays true to the report &

we only get up to 3 inches. I’m planning on staying home & knitting

today & tomorrow, so I’m good (for now!). We’re still enjoying our

leftover turkey & fixin’s – nothing like leftovers! (Oh, by the way – I’ve

lost 11 lb.s now – YAY!

 

Stay warm & safe!

Hugs;

Pammie

Saturday

Happy “day after Black Friday” and two days after Thanksgiving! Don’t know about your house but we still have lots of leftovers which means I DON’T HAVE TO COOK! YAY!

Found more recipes to share with you –

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

Ok – it seems the ‘cut/paste’ is turning into miniscule print AGAIN! UGH! Will see what I can do about this. About the only way I can post right now is just type them into the post.

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

Caramel Apple Dessert Dip

1 (8 oz) block cream cheese, softened

1/3 C. sugar

1 (16 oz) jar caramel dip or thick caramel sauce

1/2 C. toffee bits

Place cream cheese in medium bowl &

beat using elec. mixer until smooth & creamy.

Add sugar & beat until thoroughly combined.

Spread mixture evenly in a 3-Cup serving dish.

Pour caramel/dip sauce over cream cheese &

spread evenly; top with toffee bits. Serve

with fresh sliced apples. Serves 8

 

(recipe: dinneratthezoo.com)


Crockpot Acorn Squash Soup

2 medium acorn squash cut into wedges/seeded

1 small yellow onion, finely diced

1 (32 oz) can vegetable broth

1 clove garlic, minced

1 T. fresy thyme leaves

1 T. fresh rosemary leaves

salt/pepper, to taste

Place wedges of squash into a 6 qt.

or larger crockpot. Add broth, onion,

garlic, thyme & rosemary. Cover & cook

on Low 4-6 hours until squash is tender.

Remove & place on a plate until cool

to the touch. Using a spoon, scoop out

the flesh from skin & place flesh back

in crockpot. Cover & cook an additional

20-30 minutes on Low until squash is

warmed back up. In small batches,

puree squash in a blender, being

careful while blending hot liquids.

Serves 6

 

(recipe: crockpotladies.com)


Thanksgiving in a Blanket

1 tube refrigerated crescent rolls

3/4 C. shredded, cooked turkey

3/4 C. prepared stuffing

3/4 C. prepared mashed potatoes

1 C. cranberry sauce

1/4 C. prepared gravy, warmed

Preheat oven 375 degrees F.

Line a large baking sheet with parchment

paper. On lightly floured surface, roll out

crescent rolls. Top with mashed potatoes,

turkey, stuffing & cranberry sauce (you

want small amounts of each). Roll up

& transfer to prepared baking sheet.

Bake 12-15 minutes until golden brown.

Serve with gravy, for dunking. Makes 8

 

(recipe: delish.com)


Thanksgiving Nachos

1 bag Ruffles potato chips

1 C. Gouda cheese, shredded

1 C. cooked, shredded turkey

1 1/2 C. leftover stuffing

1 Can cranberry sauce

1/2 C. turkey gravy

Preheat oven 375 degrees F.

Spread potato chips on a parchment

lined baking sheet. Top with half of

the cheese, turkey & stuffing. Top

with more chips & remaining cheese/

turkey/stuffing. Bake 8-10 minutes

until cheese has melted. Top with

dollops of cranberry sauce & garnish

with a drizzle of turkey gravy.

Serves 6

(recipe: delish.com)


No Bake Cranberry Cream Pie

2 (8 oz, ea) pkgs. cream cheese, softened

1 (14.5 oz) can whole berry cranberry sauce

1 (12 oz) tub Cool Whip, thawed (or 1 1/2 C.

heavy whipping cream, whipped)

1 pre-made 9″ graham cracker pie crust

Place softened cream cheese in a stand

mixer with paddle attachment & beat

until smooth & fluffy, about 1 minute.

Remove cranberry sauce to a microwaveable

bowl; chop it up slightly using a fork &

microwave on Low setting 30 seconds to

1 minute (you want it softened up &

starting to break down but not melted).

Add this to cream cheese & beat until

smooth, scraping down sides of bowl

a few times. Remove bowl from mixer

& fold in Cool Whip then pour into

pie crust, smooth the top into a mound.

Freeze 6-8 hours or overnight.

Serves 8

(recipe: afamilyfeast.com)


Well, it seems we’ve had a small reprieve-
our weather is WARMER with light rain
which is melting the snow that was on
the ground! 

(Ok, this is weird – NOW the print size
WORKS! Not complaining, mind you!)
We’re supposed to get temps. in the
40’s today & tomorrow then back to
mid-30’s & snow (less than an inch)
for Sunday night & Monday. Oh well –
can’t complain – it IS Winter now!

Have you noticed the gas prices?
Ours dropped to an unheard of
$2.39/9 lately! WOW! I only needed
a quarter tank but gladly filled it up
with those prices! (Who knows how
long we’ll have that blessing!?)

Hope you are all well, happily enjoying
whatever you are doing this Saturday.

Hugs;

Pammie

Oooooooops! Forgot (for two days now) to
post these:

Baby blanket # 1 for Crisis Pregnancy Mobile Unit

This is the blanket made from the (already knit) middle square my friend
gave me many years ago. She gave me 6 knit squares she’d worked on as
test knits – she was trying out various patterns for a sweater & didn’t know
what to do with the ‘practice squares’ so she gave them to me. I used up
some of my extra baby yarns & just crocheted the border. I sent her a photo
of it & she said she wished she had more squares so she could see what
else I’d come up with to make out of them!

A Day of REST!

Yesterday was Thanksgiving and we (my whole family) had a GREAT time together! Youngest son came (a rarity), middle son AND his new girlfriend came – we ate, laughed, chatted, etc. and thoroughly enjoyed ourselves. Husband & I commented that this is the first time he & I have been able to actually get all the sides cooked & ready BEFORE the dinner – with a little time to spare! YAY! (I did good – only ate the things I could/should & my blood numbers were good this morning – YAY!) A little later on today I’ll roast our turkey which will go with the leftover sides from yesterday – lots of good eatin’ to come!

From the left: Middle son (29), my husband, me, youngest son (24), #1 Grandson (12), his Dad/our oldest (35), oldest son’s girlfriend & mother of the baby (25) and baby grandson (1 1/2).

Today I was able to finally finish the knit boot toppers for middle son’s girlfriend’s Christmas present (photo didn’t really show the cables well – they are a kind of zig-zag pattern)

Lots more recipes for you – really hoping this site will cooperate and I’ll be able to actually cut & paste the recipes (without them shrinking to minuscule size!)

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

Pumpkin Delight

1 C. flour
1/2 C. butter, softened
3/4 C. pecans, chopped
8 oz. cream cheese, softened
1 C. powdered sugar
3 C. Cool Whip, thawed/divided
2 1/2 C. milk
3 (3.4 oz, ea) pkgs. white chocolate
(or vanilla) instant pudding mix
1 (15 oz) can pumpkin puree
1 tsp. pumpkin pie spice

Layer 1:

Preheat oven 350 degrees F.
Spray a 9 X 9″ or 9 X 13″ baking
dish with nonstick cooking spray.
In bowl mix flour, butter & pecans
& press into prepared dish. Bake
15 minutes – remove from oven &
let cool.

NOTE: if you are using a
9 X 13″ pan or would like a thicker
crust, add an additional 1/2 C. flour,
1/4 C. butter & 1/4 C. chopped
pecans.

Layer 2:

Blend cream cheese & powdered sugar,
1 C. Cool Whip then spread over cooled
crust.

Layer 3:

In large bowl mix milk, pudding mixes,
canned pumpkin, pumpkin pie spice &
1 C. Cool Whip – mix until smooth &
spread over top of Layer 2

Layer 4:

Spread remaining 1 C. Cool Whip on
top of dessert then sprinkle top with
pecans. Refrigerate 3 hours (or until
set) Serve chilled.

(recipe: lilluna.com)
———————————–

Day-After-Thanksgiving Soup

1 T. olive oil
2 carrots, peeled/chopped
2 stalks celery, chopped
1 onion, chopped
salt/pepper, to taste
8 C. turkey or chicken broth
1 bay leaf
1 1/2 C. roast turkey, diced
1 C. frozen peas
2 T. fresh parsley, chopped
4-6 C. leftover dressing, warmed

Heat oil in large stockpot over medium
heat. Add carrots, celery, onion, salt/
pepper – saute until vegetables are
crisp-tender. Add broth & bay leaf; bring
to a boil. Stir in turkey; reduce heat &
simmer 10 minutes until vegetables
are tender. Stir in peas & parsley; warm
through. Discard bay leaf.

To Serve:

Place a scoop of dressing into individual
deep soup bowls; ladle soup over dressing.
Serves 4-6

(recipe: goosberrypatch.typepad.com)
——————————–
Mashed Potato Biscuits

2 C. flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 C. shortening
1 C. mashed potatoes (not instant)
1 egg
1 T. honey
3/4 – 1 C. buttermilk

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
cooking spray.
Whisk flour, baking powder, baking
soda & salt in large bowl. Cut in
shortening until mixture resembles
coarse crumbs. Add mashed potatoes,
egg & honey, mixing with a spoon. Add
milk until mixture makes a dough. Turn
out onto a floured surface & roll (or pat)
out – cut with a biscuit cutter (or greased
drinking glass)* & place on prepared
sheet. Bake 15-20  minutes until brown
on top.

*Poster gets about 20 biscuits from this
recipe.

(recipe: thesouthernladycooks.com
——————————–

Leftover Mashed Potato Pancakes

2 C. leftover mashed potatoes
1 C. Cheddar cheese, grated
5 T. flour, divided
2 eggs, beaten
1/2 tsp. parsley
1 C. bread crumbs
olive oil
salt

Place several layers of paper
towels on a plate.
Place mashed potatoes in a large
bowl; add cheese, 3 T. flour, beaten
eggs & parsley – mix well & taste.
(you might want to add some salt/
pepper). In a pie plate place 1 C.
bread crumbs & 2 T. flour – combine.
Scoop out a large spoonful of potatoes
& place in breadcrumbs – use a fork to
flatten them out & sprinkle some of the
breadcrumbs on top of pancakes. Heat
a large, deep skillet over medium-high
heat. Add enough oil to coat bottom of pan.
Using a spatula, gently place pancakes in
hot oil – allow them to get brown on bottom
(2-3 minutes) then flip them over & let them
get golden on other side. Place cooked
pancakes on paper towel-lined plate &
sprinkle with salt. Repeat using rest of
potato mixture. Serve immediately.
Makes about 12 pancakes.

(recipe: jamiecooksitup.net)
———————————–

30-Minute Turkey Cordon Bleu Pasta

1 (12 oz) box bowtie pasta
2 T. butter
1 C. chicken broth
2 C. Half & Half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey-mustard
1/4 tsp. onion powder
salt/black pepper
3 T. sour cream
2 C. cooked turkey, chopped
2 C. deli ham, (or leftover) chopped
8 slices Swiss cheese
1 1/4 C. Italian panko bread crumbs
(or regular bread crumbs)

Cook pasta accordg. to pkg. directions.
In large, deep OVENPROOF skillet heat to
medium-high heat. Add butter & melt. Add
chicken broth,Half & Half & both cans soup –
whisk to combine. Add honey mustard, onion
powder & a little salt/pepper – stir & bring to
a simmer, stirring occasionally. Allow to simmer 4-5
minutes until slightly thickened. Add turkey,
ham, sour cream & drained/cooked pasta-
mix to combine (taste & adjust salt/pepper).
Lay Swiss cheese over top & sprinkle with
bread crumbs. Turn oven to BROIL & allow
cheese to melt & bread crumbs to brown.
(BE careful – it only takes a few minutes)
Remove skillet to counter for a few minutes
to rest then serve. Serves 6-8

(recipe: jamiecooksitup.net)
———————————-

Cheesy Turkey-Rice Casserole

2 (4.3 oz, ea) pkgs. Rice a Roni Long
     Grain & Wild Rice
2 T. butter
3 1/3 C. water
2 (10  oz, ea) cans cream of chicken soup,
undiluted
1 1/2 C. milk
2 C. Colby-Jack cheese, shredded
1/4 tsp. black pepper
1 1/2 C. cooked turkey, chopped
1 1/2 C. cooked/chopped ham
1/2 C. Parmesan cheese

Preheat oven 350 degrees F.
In large, deep skillet pour rice &
seasoning packets from box. Add
butter & water – stir & bring to a
boil over medium-high heat. Cover &
reduce heat to a simmer. Cook 15-20
minutes until rice is tender. Remove
pan from heat & fluff up rice with a
fork. Spray a 3 qt. casserole dish with
nonstick cooking spray; spread rice
mixture over bottom of dish. In small
bowl add soups, milk, cheese & pepper –
mix well. Spread chopped turkey &
ham over rice then pour creamy
mixture over top – stir so that all
ingredients are well incorporated.
Sprinkle Parm. cheese on top &
bake 30-40 minutes until top is
crispy & golden. Remove from oven
& allow to stand about 10 minutes
(it will continue to thicken up a bit
as it sits). Serves 6

(recipe: jamiecooksitup.net)
———————————–

Turkey, Cranberry & Blue Cheese Pizza

1 sheet Pepperidge Farm Puff Pastry,
thawed
1 C. diced, cooked turkey
1/4 C. cranberry sauce
1 T. garlic olive oil
blue cheese crumbles
1/2 red onion, finely sliced
1/2 jalapeno pepper (seeded),
finely minced
parsley, roughly chopped

Preheat oven 375 degrees F.
Roll out thawed puff pastry & press
seams together while rolling out
slightly. Drizzle lightly with oil & bake
9 minutes. Remove pastry from oven &
gently smear on a layer of cranberry
sauce (keep it very thin or pastry will
get soggy). Top with chunks of turkey,
slices red onion, jalapeno & blue cheese
crumbles. Bake 3 minutes to heat
ingredients then switch to broiler for
last 2 minutes to melt cheese. Carefully
remove from oven & sprinkle with
chopped fresh parsley.

(recipe: aroundmyfamilytable.com)
——————————-

Sweet Potato/Turkey Hash & Eggs

2 leftover cooked sweet potatoes,
cubed
2 C. cooked turkey, diced
1/2 onion, diced
1 bell pepper, diced
2 cloves garlic, finely minced
1/2 jalapeno pepper (seeded),
finely minced
4 fried eggs (1 per person)
1/2 tsp. ground sage
1/4 tsp. dried thyme
olive oil
salt/pepper, to taste
Optional: avocado & bacon
crumbles

In large pan over medium-high heat
heat 1 T. oil. Add cubed sweet potatoes;
cook 1-2 minutes without turning so outside
edges crisp up. Stir & repeat until potatoes
are crisp on all sides – remove from pan. Add
1 T. oil to pan & add pepper, onion, & jalapeno,
cooking until translucent (3-4 minutes) then add
garlic.. Cook 1 minute & push onion/peppers
aside & add turkey – heat 1-2 minutes then add
sage & thyme. Spray a small pan with nonstick
cooking spray & heat over medium heat 1 minute
before gently cracking eggs over pan – cook gently
2 minutes then flip to cook on other side 1 minute,
if desired. Serves 4

(recipe: aroundmyfamilytable.com)
—————————————-

(a couple pumpkin-related recipes that snuck by me):

Pumpkin Pudding/Crustless Pumpkin
Pie (CROCKPOT)

3/4 C. sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. ground nutmeg
2 eggs
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
1 tsp. vanilla
1/2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 T. cold butter

In small bowl mix flour, baking powder &
salt. Cut in cold butter with a pastry
blender or fork; mix until butter is in
tiny pieces. In another bowl mix sugar,
cinnamon, ginger, cloves, allspice, nutmeg,
eggs, vanilla & pumpkin – mix until well
combined. Add in flour mixture, beat slowly
as you pour in evaporated milk. Mix well
until all combined. (Mixture will appear
lumpy – that’s OK – it’s the butter floating
in the pudding. After pudding is baked
the butter will have melted into the
pudding.) Pour pudding into individual
baking dishes (poster used 6 oz dishes).
Place dishes in crockpot & pour water
about 1 inch up sides of dishes (this
helps steam bath the pudding as it
bakes & helps it not to crack). Cook on
Low about 3 hours, depending on size
of dishes. You will be able to tell when
it’s done – it bakes up just like pumpkin
pie does – filling will be set when it’s
done baking.  Poster also suggested
placing a layer of plastic wrap over
individual dishes to keep them from
drying out – she refrigerated them,
lightly covered, & tops of pudding pulled
away from sides of dishes a bit. If you
garnish them with a bit of whipped
cream, it doesn’t show. With her size
dishes, it made 8.
NOTE: Poster double-layered her dishes
by placing 4 dishes in bottom of crockpot
then placing a disposable tin pan (that fits
inside crockpot) over top of dishes &
layering rest of dishes on top.

(recipe:crazyforcookiesandmore.com)
———————————–

Pumpkin-Pecan Slab Pie

1 box (14.1 oz) (Pillsbury) refrigerated
pie crust, softened as per box

Pumpkin Pie Filling:

3/4 C. packed brown sugar
1 (15 oz) can pumpkin (not pie mix)
1 1/4 C. Half & Half
2 eggs
1 T. pumpkin pie spice

Pecan Pie Filling:

2/3 C. packed brown sugar
1/2 C. light corn syrup
3 eggs
2 C. chopped pecans

Optional topping:
Whipped Cream or Cool Whip
=
Preheat oven 375 degrees F.
Remove pie crusts from pouches. On
lightly floured surface, unroll & stack
crusts one on top of the other – roll
out to 17 X 12″ rectangle. Place crust
in an ungreased 15 X 10 X 1 pan,
pressing crusts into corners. Fold extra
crust even with edges of pan (crust
should come to top edge of pan, seal
any tears in crust & flute edges if desired.
In large bowl whisk Pumpkin pie filling
ingredients until well blended – pour
filling over crust & spread evenly.
Bake 25-28 minutes until filling is set.
In medium bowl whisk all Pecan Pie
Filling ingredients (except pecans) until
well blended – stir in pecans & carefully
spoon over pumpkin pie filling, spreading
evenly. Bake 23-28 minutes until deep
golden brown & set in center. Cool
completely in pan on cooling rack,
about 1 1/2 hours. Refrigerate 1 hour
before cutting into 4 rows by 4 rows. Top
with whipped cream, if desired.
Serves 16

(recipe: pillsbury.com)

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

That’s all for now – hope you had a GREAT holiday!

Hugs;

Pammie

Trying to get this fixed

Not exactly sure WHY – but it’s back to working – YAY!

 

Pumpkin Dump Cake

1 box spice cake mix
1 (15 oz) can pumpkin
2 eggs

Optional topping: whipped cream
=
Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
cooking spray. In medium bowl
combine all ingredients using an
elec. mixer on medium speed
until combined. Spread mixture
into prepared pan & bake 25-30
minutes until a toothpick inserted
into center comes out clean. Cool
completely & serve with whipped
cream, if desired. Serves 15

(recipe: spendwithpennies.com)
——————————–

Roasted Garlic & Parmesan
Mashed Potatoes

6 large potatoes
1 head of garlic
olive oil
kosher salt
1/4 C. sour cream
1/4 C. milk
1/2 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Cut about 1/3 off top of garlic head;
drizzle some olive oil over the garlic &
sprinkle with kosher salt. Top with
another drizzle of olive oil & wrap in
foil – place directly on oven rack for
30 minutes.

Meanwhile –
Rinse potatoes & place in pot; cover
with water. Bring to boil & cook about
30 minutes. Stick a fork in largest potato
to see if it’s done (fork should slide easily
into potato – if not, cook another 10
minutes). Drain & let cool slightly. Peel
potatoes (MUCH easier to peel after
they are cooked) – cut into chunks. Squeeze
roasted garlic from head onto the potatoes;
add sour cream, milk & Parm. cheese – beat
until well combined. Add milk, a splash at
a time, until potatoes have reached desired
consistency/creaminess. Place potatoes in
a 2 qt. baking dish & bake 15 minutes until
heated through.

(recipe: mostlyhomemademom.com)
———————————–

Cheesy Potato Skins

4 potatoes, baked/halved
1/2 C. shredded Cheddar cheese
1/2 C. shredded mozzarella cheese
2 green onions, chopped
4 tsp. bacon bits

Heat broiler
Place potatoes on an ungreased
baking sheet; sprinkle tops with
cheese. Top with onions & bacon.
Place under broiler until cheese
melts. Serves 4-6

(recipe: gooseberrypatch.com)
——————————

Crab Stuffed Mushrooms

24 white button mushrooms, cleaned
& stems removed
2 T. onion, finely chopped
2 T. red bell pepper, finely chopped
1/2 lb. crab claw meat
1 C. Gruyere cheese, shredded
1/4 tsp. garlic powder
1 tsp. Old Bay seasoning
salt/pepper, to taste
3 T. seasoned panko breadcrumbs

Preheat oven 350 degrees F.
Line a baking sheet with foil.
In bowl combine onion, bell pepper,
1/2 C. Gruyere cheese, garlic powder
& Old Bay -stir to combine. Add crab
meat & gently toss until well mixed –
salt/pepper, to taste. Spoon crab
mixture into mushroom caps & place
on baking sheet. Sprinkle tops with
remaining Gruyere cheese & seasoned
panko breadcrumbs. Bake 20-30 minutes
until mushrooms are cooked through.
Once cooked, remove from oven &
serve immediately.  Makes 24 stuffed
mushroom caps.

(recipe: realhousemoms.com)
————————————-

Cranberry Raisin Pie

1 C. sugar
2 C. fresh or frozen cranberries
1 1/2 C. raisins
1 C. water, divided
1 C. orange juice
1 tsp. vanilla
1/4 tsp. salt
1 cinnamon stick
2 T. cornstarch
1 T. butter
2 (9 inch, ea) pie dough rounds
(pre-made is fine – poster used
Pillsbury)
1 egg, beaten

Topping: coarse, sparkling sugar
(optional)

In medium saucepan place sugar,
cranberries, raisins, 3/4 C. water,
orange juice, vanilla, salt & the
cinnamon stick – bring to boil then
lower temp. to simmer – cook 5
minutes. In a small bowl mix
remaining 1/4 C. water with the
cornstarch & add to the hot filling.
Cook 1 minute until thick; remove
from heat & stir in butter. Cool to
at least room temperature – remove
cinnamon stick & discard.

Place one pie dough round in a 9″
pie plate & press into bottom & up
sides, being sure there are no cracks –
let dough hang over the sides. Pour
cooled filling into crust. Using a brush,
brush water on edges of pie dough &
on the edges of the other pie dough
round. Pick up the other dough & invert
it so the wet edge faces down – place
over pit. Fold edges of top pie crust
under the first (bottom) crust so that
the wet edges adhere together &
press doughs together all the way
around. Squeeze edges of dough
together to make a decorative edge
(flute dough). Place pie in fridge for
at least 1 hour to firm up the crust.
(NOTE: If you skip this step, the edges
will flop down during baking)

Preheat oven 425 degrees F.
Remove pie from fridge. In small dish
mix egg with 1 tsp. water & brush
mixture on top of dough (but not
the edges). Sprinkle the decorative
sugar on top (if using). Using a
paring knife, make 8 slits around
top crust with a small hole in center.
Bake 25-30 minutes until browned.
(If top browns too soon, cover with
foil & continue baking). Cool pie
to room temperature before cutting.

(recipe: afamilyfeast.com)
———————————-

Enjoy your day!

Hugs;

Pammie

Published in: on November 22, 2018 at 1:30 pm  Leave a Comment  

Trying again –

Pumpkin Slab Pie

Prepared pie crust for 2-crust pie

=

1 (15 oz) can 100% pure pumpkin

3/4 C. brown sugar

1 tsp. cinnamon

1 tsp. ground ginger

3/4 tsp. ground nutmeg

1/2 tsp. salt

4 eggs, lightly beaten

1 C. evaporated milk

Whipped cream & pumpkin pie

spice for optional garnish

Preheat oven 400 degrees F.

Line a 15 X 10″ rimmed baking sheet (or

jelly roll pan) with foil; lightly spray with

nonstick cooking spray. Fit both crusts into

bottom & up sides of pan, cutting pieces

& fitting together as needed. Press together

seams well using your fingers. Fit a piece of

foil on top of crust & bake 10 minutes; remove

from oven & remove foil. In a bowl combine

pumpkin, brown sugar, cinnamon, ginger, nutmeg

& salt. Add eggs & beat, using a whisk or fork

until well combined. Add evap. milk – stir just

until combined. Bake 30 minutes until a knife

inserted into center comes out clean. Cool on

a rack. Cover & chill – store in fridge.

At serving time, garnish with whipped cream

& a sprinkling of pumpkin pie spice.

 

(recipe: thekitchenismyplayground.com)


Crockpot Turkey Breast for a Crowd

1 turkey breast (make sure it will fit in

your crockpot)

1 C. chicken or vegetable stock

2 tsp. salt

1 tsp. garlic (minced or ground)

1 tsp. paprika

1 tsp. dried mustard

2 sprigs fresh rosemary

black pepper, to taste

Wash rosemary & remove leaves from stem.

Spice Rub:

In a bowl combine salt, garlic, paprika,

mustard & pepper – mix well. Place turkey

breast in crockpot & rub spices all over

meat including under skin. Add chicken stock &

sprinkle rosemary leaves on top. Cover & cook

on Low about 6 hours (or High close to 4 hours).

Depending on size of turkey breast, this dish

can serve 6-10 people.

 

(recipe: theprofessionalmomproject.com)


Crockpot Sweet Potato Casserole

3-4 lb. sweet potatoes, peeled/diced small

2 C. brown sugar

1/4 C. butter, softened

3 T. water

1 tsp. vanilla

2 tsp. pumpkin pie spice

1 C. mini marshmallows

1/2 C. pecans

Spray insides of crockpot with nonstick

cooking spray; place sweet potatoes in

crockpot. In microwaveable bowl combine

brown sugar, butter, pumpkin pie spice,

vanilla & water – microwave 30 seconds;

stir. Repeat until mixture is well blended

& warmed then pour over potatoes &
mix well. Cover & cook on High 4 hours

until tender. Distribute marshmallows on top

then sprinkle pecans over that. Reduce heat

to Low & heat until marshmallows are melted.

 

(recipe: cincyshopper.com)


Classic Creamed Spinach

1 T. butter

2 (9 oz, ea) pkgs. frozen chopped spinach,

thawed/squeezed dry

1 C. heavy cream

1 C. sour cream

1 tsp. onion powder

1 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. black pepper

IN medium saucepan over medium

heat, melt butter. Add spinach &

stir until heated through. Add

remaining ingredients to spinach &

cook 4-5 minutes until heated

through, stirring occasionally.

Serve immediately. Serves 4

 

(recipe: mrfood.com)


KFC Coleslaw

1/2 C. mayonnaise

1/3 C. sugar

1/4 C. milk

1/4 C. buttermilk

2 1/2 T. lemon juice

1 1/2 T. white vinegar

1/2 tsp. salt

1/8 tsp. black pepper

8 C. finely chopped cabbage*

1/4 C. shredded carrot* (1 medium)

2 T. minced onion

*Make sure cabbage & carrots are

chopped very fine (a little bigger than

a grain of rice). In large bowl combine

mayo, sugar, milk, buttermilk, lemon

juice, vinegar, salt/pepper – beat until

smooth. Add cabbage, carrots & onions-

mix well. Cover & refrigerate at least

2 hours (or overnight). Serves 10-12

(recipe:  1krecipes.com)


Pumpkin Cake

2 C. flour

1 T. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 C. margarine, softened (1 stick)

1 C. firmly packed brown sugar

1/2 C. granulated sugar

3/4 C. canned solid-pack pumpkin

1 egg

1 C. low fat buttermilk

Frosting:

1 (16 oz) tub vanilla butter cream

frosting

Optional topping: chopped nuts

=

Preheat oven 350 degrees F.

Spray 9 X 5″ loaf pan with nonstick

cooking spray. In medium bowl

mix flour, baking powder, salt,

baking soda, cinnamon & nutmeg.

In large bowl using elec. mixer, beat

margarine & sugars on Low speed

until light & fluffy. Add pumpkin &

egg, beat until well blended. Alternately

add flour mixture & buttermilk, beating

until well blended after each addition –

pour into prepared loaf pan. Bake 1 hour

until a wooden toothpick inserted into center

comes out clean. Remove cake from pan

to a wire rack & cool completely. Frost

with frosting & sprinkle with nuts,

if desired. Serves 12

(recipe: readyseteat.com)


Well, that’s it – sorry it’s not in my 

usual format; still don’t know why

I can’t ‘cut & paste’ the recipes like

I used to without them coming out

super tiny & illegible. Will keep working

on the problem. 

Have a GREAT THANKSGIVING!

Hugs;

Pammie

 

Published in: on November 21, 2018 at 3:09 pm  Leave a Comment