
Another BREEZY/BALMY day of 12 degrees F. It’s sunny, so that helps a bit; for a change I don’t have to go anywhere – YAY! Our library knit group was gifted 6 garbage bags full of yarn; I went through it & picked out a partially finished Granny Square afghan that I can easily complete and another batch of lilac & a darker purple very soft yarns that should make up into a very nice women’s scarf. I brought home the ‘leftovers’ and just finished sorting them – will take them to the restaurant Saturday for those who didn’t get to go through them. (Leftovers will be given to another of our knitters who is excellent at finding homes for all our donated yarns).
This week was relatively ‘easy’ as far as babysitting: Monday 2-4 p.m., yesterday 2-6:15, so not bad. I’m hearing (not confirmed yet) next week will be Mon/Weds/Friday with Friday son getting out at 8 p.m. – we’ll see.
It’s nice to have another ‘nothing special’ day; I made Beef Stroganoff for dinner last night so it’s leftovers tonight – easy! Started on the partial Granny Square blanket; should have that one done in a day or so. About 3/4ths done with the dark green/black mens scarf so that should go quickly.
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Chocolate Peppermint Cheesecake Ball
1 (8 oz) pkg. cream cheese, softened
1/4 C. unsalted butter, softened
1 C. powdered sugar
1/4 C. cocoa powder
3/4 tsp. peppermint extract
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crushed candy canes – as needed
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Dippers:
pretzels, graham crackers, cookies
In medium bowl using elec. mixer,
beat cream cheese & butter until
smooth. Gradually add powdered
sugar – mixing on Low until combined.
Add cocoa powder, peppermint extract
& salt – mix until well incorporated.
Unroll a large sheet of plastic wrap &
place cream cheese mixture on wrap –
shape into a ball & wrap up.
Chill until firm, at least 2 hours.
Roll in crushed candy canes.
Serves 6-8
(recipe: 12tomatoes.com)
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40-Minute Pork/Pepper & Rice Noodle Soup
2 T. olive oil
4 oz. shiitake mushrooms, stems
removed, thinly sliced
2 medium carrots (about 4 oz), chopped
1 red bell pepper, seeded/finely chopped
kosher salt/black pepper
2 cloves garlic, minced
One 1-inch piece fresh ginger, minced
(about 1 T.)
3 scallions, thinly sliced, white & green
parts separated
1 lb. ground pork
8 C. chicken broth
6 oz. flat rice noodles
1/4 head napa cabbage, thinly
sliced (about 3 C.)
2 T. soy sauce
2 T. rice vinegar
Optional garnish:
toasted sesame seeds
sriracha
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In large heavy-bottom pot over medium-
high heat, heat oil until shimmering. Add
mushrooms, carrots, bell pepper, 1 tsp.
salt – few grinds black pepper. Cook,
stirring occasionally, until vegs are softened,
4-5 minutes. Add garlic, ginger & scallion
whites – cook, stirring, until softened, 2-3
minutes. Add pork, 1 tsp. salt/few grinds
black pepper; cook, breaking up pork with
a spoon & stirring occasionally until no longer
pink, 5-6 minutes.
Pour in chicken broth – bring to boil. Add noodles &
cabbage; cook until noodles are tender & cooked
through & cabbage is tender but still holds a bit
of crunch, about 6 minutes. Stir in soy sauce & vinegar
to combine. Season with salt/black pepper.
Ladle into bowls & sprinkle with scallion greens.
If desired, top with optional garnishes.
Serves 6
NOTE: You can also substitute chicken, beef or
turkey for pork (or even tofu).
Rice noodles will expand as soup sits or refrigerated
so add more stock or water to thin it to consistency
you desire before reheating.
(recipe: foodnetwork.com)
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Cabbage Fried Rice
2 T. cooking oil
8 C. green cabbage, finely sliced
1 C. carrots, peeled/grated
1 C. onion, finely diced
2 T. unsalted butter
3 C. jasmine rice, cooked
2 T. soy sauce
1 tsp. sesame oil
1/4 tsp. salt
1/8 tsp. ground black pepper
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Heat a large, heavy-bottomed skillet
or wok over high heat. Add oil & toss
in cabbage, carrots & onions. Saute
until cabbage is wilted & starting to
turn a little brown, 7-10 minutes. Stir
constantly so they don’t scorch on
bottom of pan.
Lower heat to medium-low & add butter
& rice; stir to combine until butter is
melted, 4-5 minutes.
Add soy sauce, sesame oil, salt/pepper to
vegetable mixture & stir until well combined,
about 5 minutes.
Serves 6
(recipe: heartlandcooking.com)
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Crockpot Tamale Casserole
1 lb. lean ground beef
1 egg, beaten
1 1/2 C. milk (2%)
3/4 C. cornmeal
1 (14.5 oz) can diced tomatoes
1 (15 1/4 oz) can whole kernel
corn, drained
1 (2.5 oz) can sliced black
olives, drained
1 oz. pkg. chili seasoning mix
1/2 tsp. seasoned salt
1 C. shredded Cheddar cheese
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Spray insides of crockpot with
nonstick cooking spray.
In skillet over medium heat, cook
beef until no longer pink; drain.
In a bowl combine egg, milk & cornmeal;
stir until smooth. Add tomatoes with juice,
corn, olives, seasoning mix & seasoned
salt. Add cooked beef – stir well & pour
into crockpot.
Cover & cook on High 3 hours 45 minutes.
Sprinkle top with cheese.
Cover & cook 15 minutes longer until
cheese melts.
Serves 6
(recipe: gooseberrypatch.com)
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Cheesy Ranch Smashed Potatoes
2 lb. baby Yukon Potatoes
3 cloves garlic, minced
6 T. butter, melted
2 T. ranch seasoning mix
1 C. Cheddar cheese, grated
kosher salt/ground black pepper,
to taste
Ranch dressing – for topping
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Preheat oven 450 degrees F.
Spray a large rimmed baking sheet
with nonstick cooking spray.
Place potatoes in a large pot & cover
with cold water by 1 inch. Add salt;
bring to boil. Let potatoes simmer
about 15 minutes until tender. Drain.
Once cool enough to touch, place
potatoes on prepared baking sheet &
arrange about 1 inch apart. Using a
large potato masher or large fork, press
down to smash each potato.
In a bowl mix melted butter & garlic –
brush mixture on each potato & sprinkle
tops with ranch seasoning mix , salt &
pepper.
Bake 20 minutes until fairly crisp
Top each potato with a sprinkle of cheese –
bake until melted, about 5 minutes. Drizzle
tops with ranch dressing.
Serves 4
(recipe: 12tomatoes.com)
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Baked Manicotti
12 manicotti noodles
Sauce:
6 T. olive oil
1 large clove garlic, finely minced
1 medium onion, minced
2 T. dried parsley
2 (15 oz, ea) cans diced tomatoes
2 (8 oz, ea) cans tomato sauce
1/2 tsp. basil
1 tsp. salt
dash black pepper
Filling:
1 (15 oz) tub ricotta cheese
1 1/4 C. mozzarella cheese, shredded
3 T. Parmesan cheese, grated & an
additional 1-2 T. for topping
1 egg
1 T. chopped parsley
1/2 tsp. salt
1/8 tsp. black pepper
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Cook manicotti to al dente accordg.
to pkg. directions. (Prepare sauce
while noodles are cooking). Drain
noodles & place them on a large,
flat plate so they are not touching
each other.
Sauce:
In a large pot heat olive oil; saute
onion, garlic & parsley until garlic
is golden & onion is transparent. Add
tomatoes, tomato sauce, basil, salt/
pepper – bring to a simmer. Simmer
uncovered 25-30 minutes until sauce
has thickened.
Preheat oven 400 degrees F.
(While sauce is cooking)
In large bowl combine ricotta cheese,
1 C. shred’d mozz, Parm, egg, parsley,
salt & pepper – stir until well combined.
Once sauce is done & thickened; pour
half onto bottom of a 9 X 13″ baking
dish.
Fill each manicotti shell with about 3 T.
cheese mixture – arrange them on top
of sauce in pan. Pour remaining sauce
over filled noodles.
Cover with foil & bake
40 minutes until bubbly.
Remove foil & sprinkle top with remaining
Parm. cheese & 1/4 C. mozzarella.
Return to oven 5 minutes for cheese to
melt.
Serves 6
(recipe: lamangacheese.com)
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Elaine’s Lady Cake
1 C. margarine
2 C. sugar
2 eggs
1 C. buttermilk*
2 1/2 C. flour
1/2 C. baking cocoa
1/2 tsp. salt
2 tsp. baking soda
1 C. boiling water
2 tsp. vanilla
Frosting:
1 C. sugar
1/4 C. baking cocoa
1/4 C. milk
1/4 C. margarine
2 tsp. vanilla
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Preheat oven 350 degrees F.
Spray insides of a Bundt pan
with nonstick cooking spray.
In large bowl mix margarine, sugar,
eggs. Add flour, cocoa, salt, baking
soda & mix well. Add 1 C. boiling
water & vanilla – mix well & pour
into prepared pan.
Bake approx. 1 hour.
Allow cake to cool.
Frosting:
In a saucepan add sugar, cocoa, milk, margarine:
boil 2 minutes, stirring constantly. Cool mixture
& add vanilla. Once mixture is smooth, quickly
frost cake.
*If you don’t have buttermilk:
To a 1-cup measuring cup add 1 T. lemon juice
or vinegar. Add enough milk to cup to reach
1-cup mark – stir with a fork & let stand
5 minutes. Now you have “soured/buttermilk”
(recipe: a close friend)
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Hope you’re enjoying a nice, warm, pleasant day!
HUGS!
Pammie