Finally – feeling more like the old ‘me’!

I can actually say that I’m finally feeling MUCH better! First thing today I baked a 9 X 13″ apple crisp – had a bunch of apples that were ‘on the edge’, so got that out of the way. A bit later I was getting the ‘itch’ to do some Christmas decorating so now we have a lighted wreath on the outside window, lighted roping on the fire place & secretary, some window decals in the bathroom, kitchen windows & back door. There’s still lots to bring down (no tree yet)  but at least I got a START! (also –  sent text I’m feeling better so now I’m babysitting tomorrow 10:15 a.m. – ?…hoping it’s only 3/3:30 p.m.)

(In my haste to share the recipes I totally forgot photos of my house today:)

The backyard picnic table – Yes, we got about 8 inches yesterday!

My car WAS totally clean before all the snow started!

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

Lot’s more desserts/candy recipes for ya:

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

Peppermint Swirl Fudge

1 tsp. butter
1 (10 to 12 oz) pkg. white baking
chips
1 (16 oz) tub vanilla frosting
1/2 tsp. peppermint extract
8 drops red food coloring
2 T. crushed peppermint candies

Line a 9″ square baking pan with foil
(extending foil out past rim of pan) &
lightly grease with butter. In small
saucepan, melt chips, stirring until
smooth. Remove from heat, stir in
frosting & extract then spread into
prepared pan. Randomly place drops
of food coloring over fudge – cut
through fudge with a knife to swirl
color. Sprinkle top with candies &
refrigerate 1 hour until set.
Using foil – lift fudge from pan.
Gently peel off foil & cut into 1 inch
squares. Store in airtight container.
Makes about 1 1/2 lb.

(recipe: tasteofhome.com)
———————————
Pistachio Cranberry Bark

2 C. (12 oz) semisweet chocolate
chips
1 C. chopped pistachios, toasted/
divided
3/4 C. dried cranberries, divided
5 oz. white candy coating, melted

Line a baking sheet with waxed paper.
In microwave-safe bowl, microwave
choc. chips until melted; stir until
smooth. Stir in 3/4 C. pistachios &
half of cranberries – spread onto
prepared sheet & drizzle with melted
candy coating. Cut through layers with
a knife to swirl. Sprinkle top with
remaining pistachios & cranberries;
refrigerate until firm. Cut or break
into pieces & store in airtight container
in fridge. Makes about 1 lb.

(recipe: tasteofhome.com)
———————————

Easy White Chocolate-covered Pretzels

100 miniature pretzels (or 50 pretzel rods)
16 oz. candy coating or melting chocolate
wafers (such as Ghiradelli or CandiQuik
sprinkles, candies, crushed candy canes,
etc. for topping

Cover a large baking sheet with parch-
ment paper. Set out your toppings that
you plan to use to decorate the pretzels.
Melt chocolate/candy coating accordg. to
pkg. directions. Use a large fork or pronged
dipping tool to dip bottom of each pretzel
into melted chocolate – gently tap until
excess chocolate has dripped off. Scrape
the bottom of the fork/tool against the
bowl before gently placing coated pretzel
on baking sheet. Sprinkle on desired
toppings while chocolate is still wet –
let set until hardened. Store in air tight
container up to 1 week. Makes 15
servings.

(recipe: momontimeout.com)
———————————–
Rolo Candy Buttons

24 miniature or square pretzels
24 Rolo candies, unwrapped*
24 M & M’s

Preheat oven 350 degrees F.
Line a large baking sheet with
parchment paper. Lay half of
pretzels on sheet & top each
with a Rolo candy – bake 2-4
minutes until Rolos have softened.
Remove from oven & gently press
1 M & M on top of each Rolo. Chill
10 minutes until chocolate has set.
Store leftovers in an airtight
container. Makes 24 candies.
Recipe can easily be doubled or
tripled.

*Rolo candy: Usually sold in a roll
in the candy aisle:
a small individual
round caramel covered in chocolate.

(recipe: momontimeout.com)
—————————-
Chocolate Mint Cream Cheese
Buttons
(candy)

4 oz. cream cheese, softened
4 1/2 C. powdered sugar
1/2 tsp. mint extract
several drops green gel food coloring
1 C. heavy whipping cream
10 oz. semi-sweet chocolate chips

Combine cream cheese & 1 C.
powdered sugar in large bowl – use
stand or hand mixer to combine. Add
extract & coloring – mix until combined.
Gradually add rest of powd’d sugar –
mix until combined, scraping down
sides of bowl as needed. Use your
hands to combine ingredients if your
mixer is not up to the task. Line a large
baking sheet with parchment paper. Scoop
out a teaspoon of dough & form into a ball
using the palm of your hands – place on
prepared sheet; repeat with rest of dough.
Using the end of a wooden spoon or a
small measuring spoon, create an indentation
in each ball – NOTE: dust the measuring spoon
with powdered sugar if it sticks.
Chill mints until firm, about 1 hour.

Place chocolate chips in heat-proof bowl or
large measuring cup. In saucepan bring
heavy cream to just a simmer then pour
over chocolate chips – stir once or twice &
let stand 1 minutes. Continue stirring until
chocolate is fully melted & incorporated.
Transfer mixture to a ziplock bag & let set
30 minutes until it has thickened up (think
yogurt consistency). You can speed up the
process by refrigerating BUT keep an eye
on it or it will get very firm. Cut the
bottom corner of bag & pipe into center
of each mint. Chill about an hour until
chocolate has set up. Store in fridge.
Makes 6 dozen

(recipe: momontimeout.com)
———————————
M & M Marshmallow Dream Bars

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

LIne a 9 X 13″ baking sheet with nonstick
foil. Combine first 3 ingredients in large
microwave-safe bowl. Microwave on High
in 30-second intervals, stirring in between,
until chips are fully melted & mixture is
smooth. Stir in marshmallows until fully
coated & pour mixture into prepared sheet.
Sprinkle top with M & M’s & press them
down slightly. Refrigerate about 2 hours
until set. Cut into bars. Store leftovers in
airtight container. Makes 36 bars

(recipe: momontimeout.com)
——————————–
Maple Nut Fudge

3/4 C. butter
3 C. granulated sugar
2/3 C. evaporated milk
12 oz. white chocolate chips,
chopped
1 (7 oz) jar marshmallow creme
2 1/2 tsp. maple extract
2 C. chopped walnuts

Preheat oven 350 degrees F.
Spread walnuts in an even layer on
a baking sheet; bake 5 minutes then
stir – bake an additional 5 minutes &
let cool. Spray  9 X 13″ baking dish
with nonstick cooking spray then
line with parchment paper. Combine
butter, sugar & evap. milk in heavy-
bottomed saucepan; bring to boil
over medium heat, stirring frequently.
Once at full boil, continue boiling
5 minutes, stirring continuously.
Remove from heat & stir in white
choc. chips (poster uses a whisk
to get out all the lumps). Stir in
marshmallow creme & maple extract;
stir in walnuts & pour into prepared
dish. Let cool completely then cut
into squares. Top with additional
toasted walnuts, if desired.

(recipe: momontimeout.com)
——————————–
White Chocolate Cranberry Fudge

2 C. sugar
3/4 C. sour cream (not light)
1/2 C. unsalted butter
1/2 tsp. salt
1 C. white chocolate chips
1 (7 oz) jar marshmallow creme
1 tsp. vanilla (use clear vanilla extract
if you want whiter fudge)
1 (5 oz) bag dried cranberries (Craisins).

Line 9 X 13″ baking dish with foil & lightly
spray with nonstick cooking spray. Combine
sugar, sour cream, butter & salt in a heavy
2 qt. saucepan. Bring to boil over medium
heat, stirring frequently. Continue cooking/
stirring occasionally, to soft ball stage (238
degrees F.). Remove from heat & stir in
choc. chips until fully melted (a few minutes).
Stir in marshmallow creme & vanilla until
smooth & blended. Stir in dried cranberries
until evenly coated – pour into prepared
dish & cool to room temperature. Chill
several hours before cutting into squares.
Store in airtight container.

(recipe: momontimeout.com)
———————————

Soft Eggnog Cookies w/Eggnog
Frosting

Cookies:
2 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 C. butter, softened
1/2 C. brown sugar
1/2 C. granulated sugar
2 egg yolks
1 tsp. vanilla
1/2 C. eggnog

Frosting:
1/2 C. (1 stick) butter,
softened
1 tsp. vanilla
2 1/2 C. powdered sugar
3-4 T. eggnog
=
Preheat oven 350 degrees F.
Line rimmed baking sheets with
parchment paper or spray lightly
with nonstick cooking spray. In
medium bowl whisk flour, baking
powder, salt, nutmeg & cinnamon.
In another bowl beat butter until
creamy then mix in both sugars.
Add egg yolks, vanilla & eggnog –
mix until creamy. Gradually add
flour mixture & mix until fully
combined. Roll batter into 1-2 inch
balls & place on baking sheet –
flatten slightly. Bake 12-13 minutes
until lightly browned. Let cool 5
minutes on sheets then transfer to
wire rack to cool completely before
frosting

Frosting:
In large bowl beat butter until creamy
then add vanilla. Gradually add powdered
sugar & mix until combined. Add eggnog &
mix 2-3 minutes until fluffy. Frost on cooled
cookies. If desired, sprinkle tops with nutmeg
or cinnamon.

(recipe: communitytable.parade.com)

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

I still have LOTS more – will try to post more
often so you can have a CHOICE of ideas for
your holiday gatherings.

Hugs;

Pammie

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Cookies & Candy!

Well, we survived the big snow storm yesterday by staying inside, nice & warm. Our snow plow guy, for some reason, never came so our driveway is still pretty impassable. We have a short driveway with a ‘slight’ slope – just enough to make attempting to drive UP it with lots of snow/ice an almost impossible task (not counting we live on a MAIN highway – 45 mph. in front of our driveway) so starting around 4:30 p.m. there is traffic backed up in front of the driveway. I talked with our plow man yesterday around 8 a.m. and he voiced his concerns about having enough room to get a ‘running start’ up the drive with all the traffic – said he’d probably come twice during the day…oh, well…not sure what happened. Since neither my husband nor I have anywhere to go today, that’s OK but I’m hoping he makes it today. Oldest son texted me last night asking if the plow guy came because (if he didn’t) son was going to come over after work and shovel us out. I gently declined the offer because when this text happened it was already 7:30 p.m. and son was STILL at work – he starts work at 4:30 A.M.! As sweet an offer as that was, I didn’t think he needed to do all that – we’re good. (I’m also kind of guessing that might have been a ‘veiled’ question as to when I might babysit again, but we’ll leave that be for now (it’s been a week, today, since I’ve babysat).

LOTS of cookie & candy recipes – will attempt to cram in as many as I can today:

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

 Peanut Butter Snowballs

1 C. powdered sugar plus 2 T.
3 T. butter, softened
1/2 C. creamy peanut butter
12 oz. white chocolate candy coating
sprinkles, for decorating

Line a cookie sheet with parchment
or waxed paper. In large bowl combine
1 C. powdred sugar, butter & peanut
butter, stir until completely mixed &
smooth. Sprinkle remaining powdered
sugar on a clean work surface & form
dough into a log-shape, 12 inches long.
Cut into inch pieces & roll each in your
hands to make smooth balls – place on
prepared sheet & chill 30 minutes.

In medium microwaveable bowl melt
candy coating in 30-second intervals,
stirring until completely smooth. Dip
balls in candy coating then return to
sheet – add sprinkles, if desired while
coating is still wet. Refrigerate until
ready to serve. Makes 24

(recipe: recipelion.com)
——————————–
Grandma’s Millionaire Fudge

3 (12 oz, ea) bags semi-sweet chocolate
chips
2 (7 oz, ea) jars marshmallow creme
4 1/2 C. sugar
1 (12 oz) can evaporated milk
1 to 1 1/2 C. chopped pecans (optional)

Place a long row of waxed (or parchment)
paper on counter. In large bowl, using elec.
mixer add semi-sweet choc. chips & marsh-
mallow creme.
In a heavy, large saucepan add sugar & milk;
bring to boil – boil 6 minutes, stirring
constantly. Remove from heat & pour over
chips/marshmallow mixture, beating
on medium speed until mixture is creamy &
smooth – be sure to not over beat. Add nuts
& fold in. The mixture will set as it cools.
Using a small ice cream scoop or two table
spoons, scoop fudge & lay  in small mounds
on prepared paper. Cool completely before
moving to a container.

NOTE: The fudge can be poured out in a buttered
sheet pan if you are not able to scoop all the
fudge before it hardens.

(recipe: recipelion.com)
———————————
Old Fashioned Divinity (candy)

3 C. sugar
1 C. light corn syrup
1/2 C. water
1/4 tsp. kosher salt
2 egg whites
1 tsp. vanilla
1/2 C. maraschino cherries – drained/
patted dry
white sprinkles (optional)

Line 1-2 baking sheets with parchment
paper. In 2 qt. heavy pot combine sugar,
corn syrup, water & salt – cook over Low
heat, stirring, until sugar fully dissolves.
Increase heat to High & cook until it
reaches 260 degrees F (Hard ball stage)
DO NOT STIR. While sugar mixture is
cooking place egg whites in a very clean &
dry bowl of stand mixer. When sugar
mixture reaches about 230 degrees F.
start to beat egg whites until stiff peaks
form. VERY CAREFULLY pour hot sugar
mixture in a steady stream over egg
whites while mixer is running at HIGH
speed. Add vanilla & continue to beat
5-10 minutes until mixture is stiff
enough to shape & is no longer shiny.
Stir in cherries, if desired.
Using a small ice cream scoop or a
tablespoon, drop mounds onto parch-
ment paper – top with sprinkles, if
using. Let rest at room temperature
until set. Makes 36

(recipe: recipelion.com)
———————————
Amish Molasses Cookies

3/4 C. shortening
1 C. packed brown sugar
1 large egg
1/2 C. molasses
2 1/2 C. flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. allspice
1 tsp. ground nutmeg

granulated sugar – for
rolling

In large bowl cream shortening &
brown sugar. Stir in egg & molasses,
mix well; fold in dry ingredients &
stir to combine. Cover & chill until
firm, 1-2 hours.

Preheat oven 350 degrees F.
Lightly grease cookie sheets.
Place some granulated sugar in a
pie plate. Roll dougn into small
balls then roll in gran. sugar to
coat – place on prepared sheet.
Bake 9-10 minutes. Leave on
sheet 1 minute until set.

(recipe: amish365.com)
——————————

Peanut Butter Brownie Cups

3/4 C. sugar
1/4 C. unsalted butter, softened
1 T. water
3/4 C. semi-sweet chocolate chips
1 large egg
1/2 tsp. vanilla
1 C. flour
1/4 tsp. baking soda
1/2 C. peanut butter chips plus
about 1/3 C. more – garnish
1/2 C. semi-sweet chocolate chips
plus about 1/3 C. more – garnish
3/4 C. creamy peanut butter

Preheat oven 350 degrees F.
Spray 12 muffin cups with nonstick
cooking spray – or use paper liners.
In large microwave-safe bowl combine
sugar, butter & water; microwave on
High 1 minute until butter melts. Stir
in 3/4 C. semi-sweet choc. chips until
melted. Stir in egg & vanilla. Add flour
& baking soda, stir until blended – allow
to cool to room temp. Stir in 1/2 C. each
peanut butter/choc. chips. Spoon batter
by heaping tablespoonfuls into cups.
Bake 13-15 minutes until top is set & a
toothpick inserted into center comes out
slightly wet. Place pan on wire rack. Centers
of brownies will fall upon cooling – if not;
tap centers with back of a teaspoon to make
a hole. Place peanut butter in small micro-
wave safe bowl. Microwave on High 45
seconds, then stir. While brownies are still
hot, spoon about a tablespoon of peanut
butter into center of each brownie. Top
with semi-sweet & peanut butter chips.
Cool completely in pan. Makes 12 cups.

(recipe: the-girl-who-ate-everything.com)
—————————————
Lemon Sugar Cookies

1/3 C. unsalted butter, room temp.
1 C. gran. sugar
2 eggs
3 T. lemon juice
1 1/2 tsp. lemon extract
zest from 1 lemon
3 1/2 C. flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
small pinch fresh ground nutmeg
1/2 tsp. salt
1/2 C. white sparkling sugar (or
you can use granulated)

Preheat oven 375 degrees F.
Line 3 cookie sheets with parchment
paper. Using elec. mixer, cream butter
& sugar until light & fluffy, about 2
minutes on High. Add eggs & mix to
combine. Add lemon juice, extract &
zest – mix again. In separate bowl combine
flour, baking powder, baking soda, nutmeg &
salt – whisk until well combined. Add
flour mixture to butter mixture & mix until
combined. Place white sparkling sugar in
a flat plate or pie tin.
Using a small cookie scoop, scoop out dough
& form in a ball in your hands – roll each ball
in sparkling sugar, coating well then place on
cookie sheets, 2 inches apart (about 12-15
per pan). Bake 10 minutes. Remove from oven
but leave cookies on sheets – carefully press
down on each cookie using a flat-bottomed
glass so that cookies flatten a bit & outer
edges crackle a bit. Bake 2 additional minutes.
Remove cookies to wire rack to cool.
Makes approx. 40 cookies

(recipe: afamilyfeast.com)
———————————-
3-Ingredient Coconut Macaroons

1 (14 oz) pkg. sweetened coconut
flakes (or 5 1/3 C.)
2 tsp. vanilla
1 (14 oz) can sweetened condensed
milk

Toppers (optional):
whole almonds, maraschino
cherries (cut in half), chocolate
chips

Preheat oven 350 degrees F.
In large bowl combine coconut, vanilla &
cond. milk. Line a baking sheet with
parchment paper. Using either an ice
cream scoop or your hands, make into
balls & flatten on sheet.* Bake 10-12
minutes until edges are browned.
Remove from baking sheet IMMEDIATELY
& allow to cool. Makes about 2 1/2 dozen.

*Poster forms dough by squeezing it in
her hands then flattens (using her finger)
on the sheet.

(recipe: thesouthernladycooks.com)
—————————–
Pepper ‘n Spice Dark Chocolate
Cookies
  (overnight recipe)

1 tsp. black peppercorns
1 cinnamon stick
1 1/2 C. flour
2/3 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground ginger
pinch ground mace
pinch cayenne pepper
1/4 tsp. pink peppercorns
12 T. (1 1/2 sticks) unsalted
butter, softened
3/4 C. packed light brown sugar
1 large egg, room temp.
2 tsp. vanilla

granulated sugar – garnish
spice grinder or clean elec. coffee
grinder
mortar & pestle
2 (11 X 17″) baking sheets
=
Using elec. spice grinder, grind black
peppercorns & cinnamon stick to
medium-fine powder. Sift ground
spices, flour, cocoa powder, baking
powder, allspice, salt, ginger, mace &
cayenne onto a piece of parchment
or waxed paper.
Using a mortar & pestle, (or flat side
of a knife, crush pink peppercorns;
place in bowl of elec. mixer & add
butter & brown sugar. Beat until
creamy & smooth, scraping down
sides of bowl – beat in egg & vanilla.
Add spice/flour mixture to butter
mixture & mix on Low speed until
just combined. Transfer dough to a
piece of plastic wrap & roll into a
1 1/2 inch diameter log. Wrap well &
refrigerate overnight.
=
Position oven racks in top & bottom
thirds of oven
Preheat oven 375 degrees F.
Line 2 baking sheets with parchment
or nonstick liners.
Using a thin-blade knife, slice cookies
into 1 1/4 inch coins & place on sheets
1/2 inch apart. Sprinkle each cookie
with pinch of gran. sugar. Bake, about
8 minutes, turning sheets from back to
front & switching between top rack &
bottom rack halfway through baking
time until cookies are just firm to touch.
Allow to cool on sheets 5 minutes to
firm up, then use a spatula to transfer
to wire racks to cool completely. Store in
airtight container up to 1 week.

NOTE: refrigerating dough overnight
helps keep dough’s crumbly texture
after baking.

(recipe: cookstr.com)
—————————————–
Chocolate-covered Caramels

1 C. butter
2 1/2 C. packed brown sugar
1 C. light corn syrup
1 (14 oz) can sweetened condensed
milk
1 tsp. vanilla
pinch sea salt
1 c. chocolate candy melts
(optional: additional melted white
chocolate for decorating/drizzling)

Line a 9 X 9″ pan with foil & spray
lightly with nonstick cooking spray. Place
butter in large microwave-safe bowl;
cover with a paper towel & microwave
on half power until completely melted.
Add brown sugar, corn syrup & sweetnd
cond. milk – stir to combine. Microwave
on High 4 minutes. Remove, stir & heat
4 minutes (you should be up to 12 minutes
total heating time). Microwave for 2 more
minutes & stir; stir in vanilla & sea salt then
pour into prepared pan. Allow to cool
completely at room temp (OR) for a quick
trick, place pan in fridge to speed up cooling
process – about 3 hours cooling – until firm.

Lift foil from pan & lay on flat surface. Using
a sharp knife, cut into squares. In medium
microwave-safe bowl melt candy melts on
half power 2 minutes & stir until smooth.
Return to microwave at half power in
20-second increments if needed until
completely smooth when stirred.

Lay out several sheets of waxed or parchment
paper on counter.

Place a square of caramel on a fork then dip
in melted chocolate – use fork to turn it over
a few times to make sure it’s completely
coated then use fork to life (do not stab)
the caramel from the chocolate. Tap fork on
side of bowl a few times to shake off any
excess chocolate, then transfer to paper
to cool completely – repeat with remaining
caramels. (To speed up cooling you can
line a dinner plate with foil & place dipped
caramels on foil then place in freezer 2-3
minutes).
Optional: Use melted white chocolate to
decorate/drizzle on cooled caramels. Store
at room temp. in airtight container up to
5 days. Makes 36

(recipe: realhousemoms.com)
=======================

There will be more cookie/candy recipes
coming, I’m sure. I wrote out a list of
what things needed doing ‘soon’: bake
4 loaves of breads (neighbors & a church
friend), at least 1 batch cookies (for our
mail lady)and figure out just what
desserts I’ll be making for Christmas
dinner. I see SO MANY recipes each day,
it’s hard to choose!

No, I still haven’t done any more decorating;
I did put up a few small things: Christmas
red candles & holders on the china cabinet
and a few more snowmen in the dining
room but as to dragging down all the boxes,
tree & wreath – not quite yet. I’m getting a
little stronger/better each day – it will get
done – eventually. I’m done with the gift
buying so only need to buy a few stocking
stuffers for the sons and a few candy
goodies to add to a few presents (no,
they are not wrapped yet) but that, too,
will come – in time.

Stay SAFE, warm and remember to take
little time to rest/relax – it can be a very
stressful time of year. Remember to take
out a little time to remember the
reason for the season.

Hugs;

Pammie

Can you say: SNOW DAY?

All the best laid plans, etc. – our county is getting 5-8 inches of the white stuff today/tonight…that means my big (150+ people) special needs group Christmas party is officially canceled. Yep – I’ve done all the texting/calling to let everyone know so now it’s just sit back & enjoy the time home. As to the food for all: fortunately, the pasta wasn’t cooked yet, the spaghetti sauce not prepared, the lady buying the salad didn’t buy it, all the tons of cookies already baked by the church’s youth group have been frozen – that leaves the garlic bread (frozen) and any goodies the leaders were going to bake & bring (like my two 9 X 13″ pans of frosted brownies – now in my freezer.). We are officially re-scheduling the party for mid-January simply because the church calendar is totally booked through the end of December! It’s OK – I’m just happy to be able to STAY HOME warm & safe!!! (I took advantage of the clear weather around 9:15 a.m. and did a quick trip to the grocery store for more toilet paper & Kleenex – the two things we really needed.) Found a nice little pork roast which is now in my crockpot; dinner will be roast, baked potatoes & tossed salad! YUM!

==========

Cranberry Sauce Muffins

1 1/2 C. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 C. cranberry sauce
1/2 C. honey
1/4 C. unsweetened applesauce
1/4 C. canola oil
1 tsp. vanilla

(1 tsp. orange zest*)

Preheat oven 350 degrees F.
Line 12 muffin tins with muffin liners
then spray with nonstick cooking
spray. In large bowl combine flour,
baking soda, baking powder & salt.
In separate medium bowl beat eggs;
add cranberry sauce, honey, apple-
sauce, oil & vanilla – mix until well
combined. Divide batter evenly
among muffin cups (cups will be
nearly full). Bake 17-20 minutes
until a toothpick inserted into
center of muffin comes out clean.
Makes 12 muffins.

NOTE: If your cranberry sauce is very
liquidy or runny, you may want to
increase the amount of flour by
3-4 T.

*If your cranberry sauce does not
have orange zest in it – poster
would suggest adding 1 tsp.
to batter with wet ingredients.

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

Butternut Squash au Gratin

1 butternut squash
4 slices bacon
1 small sweet onion, thinly sliced
2 T. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar cheese,
divided

Preheat oven 350 degrees F.
Cut squash in half lengthwise (discard
seeds & pulp). Cut each half cross-wise
into thin slices, remove peels. Place
squash slices in large saucepan; add
enough water to cover & bring to boil
on High heat. Reduce heat to simmer
on medium-low 8-10 minutes until
squash is tender. Cook bacon in a
skillet until crisp, stirring occasionally.
Remove from skillet to paper towel;
reserve 1 T. drippings – add onions &
cook, stirring, 5 minutes until crisp-
tender. Stir in flour & pepper – cook
& stir 1 minute. Gradually stir in
broth; cook & stir 2-3  minutes until
thickened. Remove from heat & stir
in 1 C. cheese. Drain squash & arrange
half in a 8 or 9 inch square baking dish.
Cover with half the sauce & repeat
layers, topping with bacon & remaining
cheese. Bake 25-30  minutes until
mixture is heated through & cheese
is melted. Serves 8 (1/2 C. each)

(recipe: kraftrecipes.com)
—————————–

Cranberry-Nut Stuffing

1/2 C. (1 stick) butter
1 C. chopped onion
1 C. chopped celery
1 C. dried cranberries
1/2 C. chopped pecans
2 1/2 C. chicken broth
1/2  (of 12 oz bag) cubed herb
seasoned stuffing
1/2 (of 14 oz bag) herb seasoned
stuffing

Preheat oven 350 degrees F.
Spray 3 qt. casserole dish with
nonstick cooking spray. In large
saucepan melt butter over
medium-high heat. Add onions
& celery – cook 6-8 minutes until
tender. Add cranberries, nuts,
broth & both stuffings – gently
stir until well combined – spoon
into prepared dish. Cover & bake
30 minutes. Uncover & bake
15 minutes more until heated
through. Serves 6

NOTE: Poster says: “We like to
use a combination of cubed &
regular stuffins so that we get
a chunkier texture.”

(recipe: mrfood.com)
———————————

Christmas Flank Steak
(overnight GRILL recipe)

1/4 C. balsamic vinegar
1/4 C. olive oil
1 T. Dijon mustard
1 T. chopped fresh basil
3 cloves garlic, minced
1 tsp. sugar
1;2 tsp. salt
1/4 tsp. black pepper
1 (1 1/2 – 2 lb.) beef flank steak

In large ziplock plastic bag, combine
all ingredients except steak. Shake to
mix well. Score steak on both sides
by making diagonal cuts 1 1/2 inches
apart. Place steak in bag, seal &
marinate in fridge at least 4 hours
or overnight, turning bag occasionally.

Heat grill to medium-high heat
Remove steak (discard marinade). Grill
steak 4-5 minutes on each side, until
center is cooked to medium. Slice
steak on an angle across the grain &
serve. Serves 4

(recipe: mrfood.com)
—————————-

Tuscan White Bean Chicken Soup
(crockpot)

2 (15 oz., ea) cans cannellini beans,
drained/rinsed
1 (15 oz) can diced tomatoes, reserve
juices
1 (32 oz) box chicken or vegetable broth
1 1/2 C. carrots, diced
1 1/2 C. celery, diced
1 C. yellow onion, diced
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 sprig rosemary
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. red pepper flakes
kosher salt/black pepper, to taste

Parmesan cheese, grated – optional
garnish

Place chicken, carrots, celery, onion &
garlic in crockpot. Add cannelini beans &
diced tomatoes (with juices); pour in
chicken broth. Season generously with
salt/pepper then add bay leaves,
rosemary sprig, oregano, thyme, basil &
red pepper flakes. Stir well then cover &
cook on High 3-4 hours or Low 6-8 hours
until chicken is thoroughly cooked. Using
2 forks, remove chicken to a plate &
shred – return chicken to pot & stir.
Serve hot, garnished with Parmesan
cheese, if desired. Serves 8

Optional: Place all ingredients (uncooked)
into a large resealable plastic gallon-sized
bag; squeeze out all remaining air & freeze
for up to 6 months before cooking.

(recipe: 12tomatoes.com)
—————————————–

3-Ingredient Ranch Chicken
(crockpot)

1 1/2 lb. boneless skinless chicken
breasts
1 C. chicken broth
1 dry pkt. spicy Ranch salad dressing mix
salt/pepper, to taste

Trim chicken breasts & sprinkle both
sides with salt/pepper. Place chicken
broth in pot; sprinkle half of packet
ranch mix onto one side of chicken
& place (seasoned side up) in crockpot.
Sprinkle remaining dry mix on top;
cover & cook on High 3 1/2 – 5 hours.
Serves 4

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

Lemon Glacier Bars

1 (16.5 oz) box lemon cake mix
2 large eggs, divided
1/3 C. vegetable oil
1 (8 oz) pkg. cream cheese,
softened
1/3 C. sugar
2 tsp. lemon juice

Preheat oven 350 degrees F.
In large bowl combine cake mix,
1 egg & oil; using elec. mixer
beat at medium speed until
crumbly (reserve 1 C. mixture
for topping). Press remaining
mixture into bottom of ungreased
9 X 13″ baking dish. Bake 12
minutes until lightly brown.
Beat cream cheese at medium
speed until creamy; add sugar,
remaining egg & lemon juice,
beating just until smooth. Pour
cream cheese mixture over baked
crust; sprinkle with reserved
cake mixture. Bake, uncovered,
20-22 minutes until lightly
browned. Let cool slightly; cover
& chill. Cut into bars before serving.
Makes 15 bars

(recipe: mrfood.com)
===================

 

Husband & I are slowly getting better;

I’m not coughing as much as I was a

few days ago. Still VERY glad to get

the news I don’t have to go out in

that weather!

 

Hope YOU are warm, safe & in good

health!

Hugs;

Pammie

You WON!

For Christmas this year I chose a very ‘Techy” gift for my older (11 yrs) grandson; it’s called a 3D Doodler pen. What’s that, you ask? It’s a ‘pen’ which extrudes hot plastic in a thin stream which can be used to draw 3Dimensional objects! (I’ll admit, I saw a commercial on TV featurning it). I ordered the starter kit on Amazon. About a week or so ago one of the many craft sites I subscribe to had a contest to win a 3D pen so, every few days, I’d submit an entry. Today I got an email – I won one! (Yes, that makes TWO of those he’ll get for Christmas, but HOW COOL IS THAT!? This photo kind of gives you an idea of it: (the Soyee, I think, is demonstrating some child’s name on a ‘flag’)

Kids (and adults) can draw objects in 3Dimensions! (I’m thinking I’ll have to go to Amazon & order another ‘plastic sticks’ filler packet, as I’m not sure how many come in the kit – I can see them being used at a fast rate in the beginning, just trying to get the skill down.

==========

 

Cranberry Coffee Cake

1 stick butter or margarine (8 T., or
1/2 C., softened)
1 C. sugar
2 eggs
1 tsp. almond extract (could use
vanilla)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C. sour cream
1/2 C. buttermilk
1 (14 oz) can whole berry
cranberry sauce
1 C. chopped nuts: pecans or
walnuts

Glaze:
1 C. powdered sugar
3-4 T. milk

Whisk together & drizzle over
fully baked/cooled cake.
=
Preheat oven 350 degrees F.
Using elec. mixer & large bowl
cream together butter, sugar, eggs
& almond extract. In separate bowl
whisk flour, baking powder, baking
soda, salt & cinnamon; combine
dry ingredients into butter mixture.
Add sour cream & buttermilk, mix
until smooth. Spray a 9 X 13″ baking
pan with nonstick cooking spray.
Spread half batter in bottom of pan.
Spread half of cranberry sauce over
batter & swirl into batter using a
knife; sprinkle on top half the nuts &
repeat. Bake 40-50 minutes until
center tests done. Drizzle on glaze
when cake has cooled.

(recipe: thesouthernladycooks.com)
——————————-
Ice Cube Chocolates

2 1/2 C. dark or milk chocolate chips
2 T. coconut oil

assorted fillings: peanut butter, shredded
coconut, nuts, caramels, chocolate-coated
candy, mini-marshmallows, etc.

Lightly spray two plastic ice cube trays
with nonstick cooking spray. In medium
microwave-safe bowl, combine choc.
chips & oil – microwave 60-90 seconds
until chips are melted, stirring occasionally.
Pour chocolate into trays, filling each cube
about one-third full. Place trays in freezer
2 minutes; remove & tilt to make sure
chocolate coats all sides of each cube.
Place trays back in freezer 2 minutes until
chocolate has thickened slightly. Tilt again
to make sure chocolate coats all sides of
cubes with a thicker coat of chocolate –
place back in freezer 2 more minutes until
set.

Fill each chocolate shell with about 1 tsp.
of your desired filling. Cover filling with melted
chocolate & tap ice cube trays on counter
to level chocolate; pour more melted
chocolate over top. Place trays in freezer
1 hour until hardened. Remove from freezer
& let stand 5 minutes. Unmold chocolates
by lightly twisting trays.

NOTE: To ‘fancy’ them up a bit, drizzle tops
with white chocolate & decorate each piece
with holiday sugar decorations.
Makes 20

(recipe: mrfood.com)
——————————-
Christmas Beef Roast
Bacon-wrapped Tenderloin
w/balsamic glaze
(crockpot)

3-4 lb. beef tenderloin, 10 inches
long (the thick end of a whole
tenderloin)*
12 strips thick pepper bacon
1 small onion, sliced thin
4 cloves garlic, peeled
3-4 sprigs fresh rosemary
3/4 C. beef stock
1/3 C. balsamic vinegar
1 T. Dijon mustard
2 T. sugar
1 T. flour
salt/pepper

*Ask for butcher to cut a whole
tenderloin in half so you can purchase
the thick end (OR) buy a Butt Beef
Tenderloin
Salt & pepper the tenderloing thoroughly;
lay bacon strips out on a clean surface,
touching each other so they create a
rectangular sheet of bacon. Lay tenderl.
across bacon & carefully wrap bacon ends
over the top. Secure bacon strips by
“sewing” toothpicks through the ends.

Heat a large skillet on medium-high heat &
place tender, toothpick-sides down, in skillet.
Brown bacon on all sides, turning as needed,
10 minutes.** Place tenderl. in crockpot &
pour pan drippings over top. Place sliced
onion, garlic cloves & rosemary sprigs
around it. Insert an oven-safe thermometer
in thickest part of meat; cover & cook on
Low 2-4 hours, when thermometer reaches
130 degrees F. (depending on weight &
thickness.)
Once temp. reaches 100 degrees F.,  mix
flour & sugar in medium bowl – whisk in
balsamic vinegar & mustard until there
are no clumps. Whisk in beef stock &
pour around meat; cover & continue
cooking until you reach 130 degrees F.

At 130 degrees F., remove meat & cover
with foil for at least 10 minutes. (Temp.
will continue to rise to 135 degrees F. as
it rests.) If needed, allow balsamic glaze
to continue simmering until thick.

To serve:
Remove toothpicks & slice into thin
rounds; top with balsamic glaze.
Serves 8

**This can be done ahead of time & the
seared meat can be refrigerated for
1-2 days, if needed.

(recipe: aspicyperspective.com)
————————————
Crockpot Turtles Candy 

4 C. pecans, chopped
2 lb. almond bark
12 oz. semi-sweet chocolate chips
6 oz. chocolate baking bar
2 (12 oz, ea). pkgs. Rolo candies,
unwrapped*
candy sprinkles – optional

Place pecans, almond bark. choc.
chips & choc. baking bar in crockpot
set on Low. Cover & heat 1 1/2 – 2 hours
until melted. Uncover & stir until evenly
combined. Line 2 baking sheets with
parchment paper (or silicone mats). Lay
Rolos candies on paper, 2 inches apart.
Using a small cookie scoop**, scoop choc.
mixture, a little at a time, on each Rolo –
repeat until all Rolos are covered. Top
each candy with sprinkles, if desired.
Allow candy to cool until hardened.
Makes about 96

*If you want more caramel in each
bite, you can substitute caramels
in place of Rolos.

**If you don’t have a cookie scoop, you
can use a heaping Tablespoon/measuring
spoon.

(recipe; realhousemoms.com)
——————————————

Holiday Deviled Eggs

9 eggs
1/3 C. mayonnaise
2 tsp. prepared mustard
1/8 tsp. salt
1/8 tsp. black pepper
1 T. sweet relish, drained (optional)
1/4 tsp. paprika (for dusting)

Place eggs in large saucepan & add
just enough water to cover. Bring to
boil over medium-high heat; remove
pan from heat, cover & let stand
20 minutes. Drain off water & run
cold water over eggs. Add some
ice cubes to pan & allow to cool
5-10 minutes.

Peel eggs, slice in half lengthwise &
remove yolks to a bowl. Arrange egg
white halves on a serving platter.
To yolk bowl add mayonnaise, mustard,
salt/pepper & relish – mix well. Fill egg
white halves with mixture & sprinkle
tops with paprika. Cover lightly with
plastic wrap & refrigerate until ready
to serve . Makes 18

(recipe; mrfood.com)
————————————
Loaded Potato Cocktail Bites

3 1/2 C. frozen shredded potatoes,
thawed
1 egg, beaten
1/2 C. flour
3/4 tsp. salt
1/4 tsp. black pepper
1 C. shredded Cheddar cheese
1/4 C. ready-to-serve bacon pieces

1/2 C. sour cream
2 T. chopped fresh chives

Preheat oven 400 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray. In large
bowl combine potatoes, egg, four,
salt/pepper – mix well. Add cheese
& bacon, mix until combined. Place
about a tablespoon of mixture in each
muffin cup & press down gently
(cups should be filled to the top).
Bake 18-20 minutes until crispy
brown. Let cool slightly (about 2
minutes) then run a knife around
edges & remove to a platter. Top
with sour cream & chives; serve
immediately. Makes 24

(recipe: mrfood.com)
—————————-
Fried Mac ‘n Cheese Balls

1 (12 oz) pkg. frozen mac & cheese,
thawed
1 egg
1 T. water
1 c. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 C. vegetable oil

LIne a baking sheet with waxed
paper.
Using a small ice cream scoop or
teaspoon, shape mac & cheese
into 1-inch balls & place on prepared
sheet. Freeze 2 hours or until firm.

In a shallow dish beat egg & water. In
another shallow dish combine bread
crumbs, garlic powder & pepper. In
a deep saucepan over medium heat,
heat oil until hot. Dip frozen balls
into egg wash then roll in bread
crumbs. In small batches, fry balls
3-5 minutes until golden brown &
center is hot. Drain on a paper
towel-lined plate. Serve immediately.
Makes 22

NOTE: Keep remaining mac & cheese
balls frozen until ready to fry.

– If you have leftover mac & cheese, you
can use that instead of the frozen, just
make sure it’s chilled before rolling into
balls.

(recipe: mrfood.com)
===================

Overnight we’ve had about 2 inches of snow; the
roads are clear but the temperatures are LOW –
that reads: VERY COLD! Right now it’s 16 degrees F.
with a wind chill making it feel like -2 degrees F.
SOooooooo glad I don’t have to go out today/tonight!
The ‘not so nice thing’? Tomorrow night is the BIG
Christmas dinner/program for my special needs kids
and we’re supposed to get another 2 inches of snow
and wind chill making it feel like -5 degrees F. I know
that they’re planning on feeding 150 people so I’m
really hoping/praying the people still come with
those conditions. (otherwise I predict we’ll be taking
home LOTS of leftovers!).

Husband & I feel ‘about the same’ – not great,
not totally sick. He’s on antibiotics & I’m now on
Claritin…bad thing about Claritin? It can take several
DAYS before you start feeling results! GREAT…sigh.
The doctor said if I don’t start feeling better by
Wednesday, call him & he’ll order something else.
We’ll see – still sneezing, stuffed up which means
when Pammie’s sick – she’s CRANKY! Not good!
I did manage to get the Jan/Feb. newsletter done
yesterday for the group & it’s mailed to the church
office – hopefully I’ll be able to pick up the copies
tomorrow night and get them mailed out in the
next week or so – that’s one thing off my mind!
Christmas decorations? Nope, not yet – they’ll
come – hopefully, when I feel better. To husband
& I it’s NO BIGGIE! (don’t fret, it’s OK)

STAY HEALTHY!

Hugs;

Pammie

Playing ‘Hookey”

Since I’m still sneezing alot & all stuffed up, husband & I are ‘playing Hookey’ home from church. Got lots of sleep last night, even went back to bed after I woke up at 5:43 a.m. and slept until 10:20 a.m.!

LOTS of recipes – all over the place, which ones to post first?

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

Crockpot Hot Cocoa

1 1/2 C. semi-sweet chocolate chips
1/4 C. cocoa powder
1/2 C. sugar
1 tsp. vanilla
1 C. heavy cream
6 C. whole milk

mini marshmallows – garnish

Combine all ingredients except
marshmallows in crockpot; stir
to combine. Cook until everything
is melted, stirring occasionally –
2 hours on Low. Ten minutes
before serving, add marshmallows
& let them get melty. Garnish
cups with more marshmallows
when serving, if desired. Serves 8

(recipe: delish.com)
——————————-

(this one sounded SO good – just had to add:)

Garlic Roasted Shrimp w/Spinach
Artichoke Pasta

Shrimp:
1 lb. shrimp, peeled/deveined
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder

Spinach Artichoke Pasta:
1 (12 oz) pkg. Farfalle pasta
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
1 (8.5 oz) can artichoke hearts,
chopped
8 C. fresh baby spinach
1 tsp. salt
1/2 tsp. black pepper
1 C. shredded Parmesan cheese
=
Shrimp:
Preheat oven 400 degrees F.
Line a baking sheet with foil; in a bowl
toss shrimp, olive oil, salt/pepper &
garlic powder – spread in an even
layer on sheet. Roast 8-10 minutes
until shrimp are cooked through;
remove to a plate.

Pasta:
Cook pasta accordg. to pkg. directions.
In large skillet heat oil over medium heat.
Add onions & cook 2-3 minutes; stir in
garlic & cook 1-2 minutes longer. Add
artichokes & spinach (this might seem
like a lot, but it will cook way down).
Season with salt/pepper. Once spinach
has cooked down, stir in Parm. cheese.
Add cooked pasta to a large serving bowl;
toss with spinach mixture & top with
shrimp. Serves 4-6

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

Jalapeno Cheese Grits Casserole

3 C. quick cooking grits, uncooked
1/2 C. melted butter, cooled
1/2 C. whipping cream
1 tsp. salt
1 (16 oz) pkg. shredded Cheddar cheese
1 (4 oz) can diced jalapenos
1 (8 oz) pkg. cream cheese, softened
2 green onions, chopped

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook grits accordg. to pkg. directions.
In a bowl, combine grits, butter, cream
& salt. In a separate bowl, combine
remaining ingredients (except onions);
mix well. Combine the 2 mixtures; stir
together. Pour mixture into prepared
dish & bake, uncovered, 35-40 minutes
until bubbly. Top with onions & serve.
Serves 8

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

Cranberry Onion Cheese Spread

1 (8 oz) pkg. cream cheese, softened
1 (4 oz) pkg. blue cheese, crumbled
1 C. sharp Cheddar cheese, shredded
2 T. butter
1 medium sweet onion, quartered &
thinly sliced
1 tsp. sugar
1 C. fresh or frozen cranberries
1/4 C. sugar
1/4 C. water
1 T. balsamic vinegar

In bowl beat cream & blue cheeses;
stir in Cheddar cheese – spread onto
a serving platter; cover & refrigerate.
Melt butter over medium-high heat in
large non-stick skillet. Add onion & cook
3-4 minutes until tender. Add sugar,
reduce heat to medium-low; cook approx.
10 minutes until onions are soft & golden.
In same skillet combine cranberries, remaining
sugar & water; cook over medium heat approx.
5 minutes until cranberries pop open & mixture
thickens, stirring occasionally. Stir in vinegar &
onions; let mixture cool slightly.

To serve:
Bring cheese spread to room temp; spoon
cranberry mixture over cheese spread.
Serve with crackers, crostini or bagel chips

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

Homemade Swedish Meatballs

1 lb lean ground beef or turkey
1 large egg
1/4 C. milk
1/3 C. fine dry bread crumbs
2 tsp. minced onions (or fresh)
1 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. ground all spice

Sauce:
2 T. butter
2 T. flour
2 tsp. beef bouillon granules
1/8 tsp. black pepper
2 C. milk
2 C. cooked pasta, egg noodles
or rice

Preheat oven 350 degrees F.
Line a large baking sheet with foil
& spray with nonstick cooking spray.
In large bowl combine all ingredients
(except sauce) & mix well using your
hands. Shape into about 30 (1 inch)
balls. Arrange balls on baking sheet
& bake 20-25 minutes until cooked
through. Remove from oven & pat
dry with paper towels (helps the sauce
to stick better).
Melt butter in large skillet over medium-
high heat. Stir in flour, bouillon & pepper.
Gradually add milk, whisking constantly
as you pour. Bring to boil then reduce
heat to simmer, stirring frequently. Simmer
6-7 minutes until sauce has significantly
thickened. Add meatballs to skillet,
cooking until heated through. Serve
on top of cooked pasta, egg noodles or
rice. Serves 4

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

(Crockpot) Christmas Pork Roast

4 potatoes, peeled/cut into
quarters
1 (3 lb) boneless center-cut
pork loin roast
1/2 tsp. salt
1/2 tsp. black pepper
1 (14 oz) can whole berry
cranberry sauce
1 C. apricot nectar
1/2 C. chopped onion
1/2 C. coarsely chopped dried
apricots
1/2 C. sugar
1 tsp. dry mustard
1/4 tsp. crushed red pepper

Place potatoes in 3 1/2 qt.
(or larger) crockpot. Place
pork roast over potatoes &
lightly sprinkle with salt/pepper.
In large bowl combine remaining
ingredients; mix well & pour over
roast. Cover & cook on High 3 to
3 1/2 hours (or Low 6-6 1/2 hours).
Remove roast to cutting board &
slice. Serve with potatoes & sauce.
Serves 4

(recipe: mrfood.com)
——————————–

Oven-Roasted Brussels Sprouts
with bacon

1 1/2 lb. Brussels sprouts
2 T. olive oil
kosher salt/ground black pepper
6 slices bacon, cut into 1″ pieces

Preheat oven 400 degrees F.
Clean & trim Brussels sprouts, cutting
away any very large heads in half
through the core. (It’s fine if some of
outer leaves fall off – just bake those
along with rest of sprouts). Place
Brussels sprouts on large sheet pan in
single layer. Sprinkle with salt/pepper &
evenly sprinkle bacon pieces over top.
Roast in oven 20-30 minutes, turning
halfway through cooking time, until
golden & lightly caramelized. Serve
immediately. Serves 4-6

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

Overnight Apple French Toast

1 C. brown sugar, packed
1/2 C. butter
2 T. light corn syrup
4 Granny Smith apples, peeled/
sliced 1/4″ thick
3 eggs
1 C. milk
1 tsp. vanilla
9 slices day-old French bread
1 C. applesauce
1 (10 oz) jar apple jelly
1/2 tsp. cinnamon
1/8 tsp. ground cloves

Combine brown sugar, butter &
corn syrup in a small saucepan;
cook over low heat until thick.
Pour into an ungreased 9 X 13″
baking pan. Arrange apple slices
on top of syrup. Beat eggs, milk
& vanilla in a bowl. Dip French
bread in egg mixture & arrange
over apple slices. Cover&
refrigerate overnight.

Remove from fridge 1/2 hour before
baking & uncover.
Preheat oven 350 degrees F.
Bake 35-40 minutes until top of bread
is browned. Combine remaining
ingredients in a saucepan & cook over
medium heat until jelly is melted. Serve
French toast with apple slices on top &
spoon warm sauce over the apples.
Serves 6-8

(recipe: gooseberrypatch.com)


Grandma’s Cranberry-Oatmeal Bars

3 C. flour
1 1/2 tsp. salt
1 1/4 tsp. baking soda
4 C. light brown sugar
4 C. old-fashioned oats (not
quick cooking)
2 C. butter/shortening – melted
1 (16 oz) can whole cranberry sauce

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir flour, salt, baking soda,
brown sugar & oatmeal. Slowly
add butter/shortening & mix
well; press half of mixture into
prepared pan. Spread cranberry
sauce over mixture & smooth.
Cover with remaining oatmeal
mixture & pat down evenly.
Bake 50-60 minutes; allow to
cool completely.

(recipe: thecountrycook.net)

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

Hope you are all in good health and
beginning to enjoy the Christmas season.
We now have about an inch of snow on
the ground and the forecast for this week
is not looking like FUN: HIGH temperatures
for the week in the LOW 20’s! UGH! Oh well,
it doesn’t show any snow, just cold & windy.
Hey, I grew up in Michigan so I  ‘should’ be
used to it, right? (NOT – I dread it every year!).

Stay healthy!

Hugs;

Pammie

More Holiday Recipes!

Today our temperatures are in the low 30’s with a light dusting of snow on the ground (supposed to get more later…sigh). I’m still feeling stuffy & ‘not my best’, am trying to decide if going to church tomorrow is a good idea (I hate to miss).

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

Lots of appetizers & dips!

Shrimp & Crab Dip

8 imitation crab sticks
1 1/2 C. cooked shrimp
1/2 C. onion,chopped
1 C. chopped celery
1/2 C. black olives
1 1/2 C. shredded Cheddar cheese
3/4 C. mayonnaise

Place crab, shrimp, onion, celery &
black olives in food processor &
process until smooth. In a bowl
mix crab mixture, Cheddar cheese &
mayonnaise until combined. Chill
2 hours. Serve with crackers

(recipe: hoteatsandcoolreads.com)
——————————-
Hot Creamy Sausage Dip

1 lb. Bob Evans zesty hot roll
sausage
5 green onions, chopped/divided
1 C. sour cream
1/2 C. mayonnsie
1/4 C. grated Parmesan cheese
1 (2 oz) jar chopped pimientos,
drained

Preheat oven 350 degrees F.
Spray a 1 quart baking dish with
nonstick cooking spray.
In large skillet over medium heat
brown & crumble sausage until no
longer pink; drain & remove from
heat. Add all remaining ingredients
except 1 green onion & mix. Pour
mixture into prepared dish. Bake
20-25 minutes until bubbly. Garnish
with remaining chopped green
onion. Keep warm.
Serve with Melba toast, sesame or
wheat crackers.
Refrigerate leftovers. (Can be reheated
for later serving.

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

Fried Ravioli (appetizer)

1/2 C. Panko bread crumbs
1/2 C. Italian seasoned bread crumbs
1 tsp. Italian seasoning
1/2 tsp. kosher salt
10-14 store-bought fresh ravioli (NOT
frozen) – poster used Jumbo Four
Cheese)
2 eggs, room temp.
1/3 C. milk
oil for frying

Marinara sauce, for dipping (optional)

In shallow bowl combine bread crumbs,
Ital. seasoning & salt. Whisk eggs &
milk in another bowl. Dip raviolis in
egg mixture, then into bread crumbs
to coat. Repeat a second time so they
are double-coated – place them on
a wire rack.  You can either deep-fry
or pan fry raviolis. Heat oil to 350-
375 degrees F.
Raviolis take about 3 minutes to
cook; flip over about halfway through
to make sure they are cooked evenly.
Once golden, remove to a paper towel-
lined plate. They will puff up slightly
when cooked. Serve warm or room temp.

(recipe: momontimeout.com)
——————————-
Warm Spinach Feta Cheese Dip

2 T. olive oil
7 C. fresh spinach (7 C.
fresh spinach=1 C. frozen,
thawed)
If you use thawed, you don’t
need to saute it
3 cloves garlic, minced
7 oz. cream cheese
1 C. Feta cheese, crumbled
1 C. plain Greek yogurt

Dippers:
rolls, chunks of baguettes,
crackers, pretzels

Preheat oven 400 degrees F.
In large oven-safe skillet heat oil;
add spinach & saute until soft*.
Add garlic & saute 1-2 more minutes.
Turn off heat. In large bowl using electric
mixer, combine cream cheese,
crumbled Feta & Greek yogurt-
stir in sauteed spinach/garlic &
pour all back into skillet. Bake 15-20
minutes in oven until heated through.
Serve with dippers. Serves 6-8

(recipe can be doubled – you can
use frozen spinach, thawed & excess
water squeezed out.

*If you can’t fit all the spinach in
the skillet, half it & wait until it shrinks
enough to add the rest.

(recipe: iwashyoudry.com)
————————–

Bacon-Asparagus Dippers

8 slices bacon, sliced in half
lengthwise
1 lb. asparagus, trimmed
fresh ground black pepper

Caesar salad dressing for dipping

Preheat oven 400 degrees F.
Line a large, rimmed baking sheet
with parchment paper & top with
a cooling rack. Carefully wrap
each asparagus spear with a
piece of bacon in a spiral; repeat
with rest of bacon/asparagus &
season with pepper. Place on
rack & bake 28-30 minutes until
bacon is crispy. Serve with Caesar
salad dressing for dipping.
Makes 16 spears

(recipe: delish.com)
——————————-

Jalapeno Popper stuffed Mushrooms

20 button mushrooms, stems removed
1 (8 oz) pkg. cream cheese, softened
1 C. Cheddar cheese, shredded
8 slices bacon, cooked/chopped
1 jalapeno pepper, seeded/minced
2 cloves garlic, minced
kosher salt
ground black pepper

chopped chives – garnish

Preheat oven 400 degrees F.
In large bowl combine cream
cheese, Cheddar, bacon, jalapeno
& garlic – season with salt/pepper.
Stuff mushroom tops with mixture
& transfer to a baking dish or sheet.
Bake 25 minutes until mushrooms
are cooked & mixture warmed through.
Garnish with chopped chives & serve.
Serves 20

(recipe: delish.com)
——————————-

Cream Cheese Fruit Dip

1 (7 oz) jar marshmallow creme
1 (8 oz) pkg. cream cheese

Fresh fruits for dippers:
orange slices/wedges, strawberries,
chunks of banana, etc.

In medium bowl using elec. mixer,
blend both ingredients until smooth.
Chill, if desired. Serve with any fresh
fruits.

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

Sheet Pan Chicken Nachos

1 (10 oz) can Ro*Tel diced
tomatoes & green chilies,
drained – liquid reserved
1 (16 oz) can refried beans
1 (6 oz) bag corn tortilla chips
1 C. shredded, cooked rotisserie
chicken
1 C. shredded Cheddar & Monterey
Jack cheese blend (4 oz)
1/4 C. sliced green onions
1 (2.25 oz) can sliced black olives,
drained

Optional toppings:
sour cream
guacamole
sliced jalapenos

Preheat oven 400 degrees F.
Reserve 1/2 C. drained tomatoes.
Stir together remaining tomatoes &
reserved liquid with refried beans
in medium bowl. Arrange chips on
large baking sheet. Top with bean/
tomato mixture & shredded
chicken – sprinkle top with cheese.
Bake 5 minutes until cheese melts.
Top with reserved tomatoes, green
onions & olives. Garnish with
optional toppings & serve
immediately. Serves 6

NOTE: You can replace the
chicken with cooked ground
beef

(recipe: readyseteat.com)
——————————-

Crockpot Chicken/Enchilada/Queso Dip

3 (8 oz, ea) blocks cream cheese
2 C. rotisserie chicken breast
(or 2 poached breasts, shredded)
1 can chopped green chilies
1 1/2 C. shredded Monterey Jack cheese
1 1/2 C. salsa verde
1 T. chopped green onions
1 plum tomato, diced

tortilla or corn chips, for dipping

Combine all ingredients (except
chips) in crockpot – reserving some
chopped tomato  for garnish. Cover
& cook on Low 1 1/2 hours until
all is melted. Stir & cover with
reserved tomatoes. Serve with
chips. Serves 10

(recipe: delish.com)
——————————-
Crockpot Easy Mexican Party Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 C. Mexican-style shredded 4-cheese,
divided (Kraft)
1 (15.5 oz) can black beans, drained/
rinsed
1 (16 oz) jar thick/chunky salsa
2 green onions, sliced
1/4 C. chopped fresh cilantro (optional)

Spray insides of crockpot with
nonstick cooking spray.
Mix cream cheese, sour cream & 3/4 C.
shredded cheese until blended – spread
on bottom of crockpot. Top with beans,
then salsa. Cover & cook on Low 3-4
hours. Top with onions, cilantro &
remaining cheese.
Makes 40 (2 T. ea) servings

(recipe: kraftrecipes.com)
———————————-
Crockpot Swedish Meatballs

1 can cream of mushroom soup
1 can beef broth
1 pkt. dry onion soup mix
2 T. A1 steak sauce
2 lb. frozen meatballs
8 oz sour cream (1 C.)
1 (16 oz) pkg. egg noodles

In crockpot mix soup with beef
broth, onion soup mix & A1 – stir
well. Add in frozen meatballs; cover
& cook on Low 6-8 hours or High
3-5 hours. Stir in sour cream. Cook
egg noodles accordg. to pkg.
directions; drain. Mix cooked noodles
into meatball mixture & serve. Serves 6

(recipe: thecountrycook.net)

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

Still working on the ‘lovey’ for my special
needs friend – I’m just over half done – YAY!
(Monday husband & I go to the doctors,
so he said we can stop at JoAnn’s, if I need,
to pick up more yarn for this project).

Hope you are enjoying your day – STAY
HEALTHY – if you can!

Hugs;

Pammie

PS: Every year I procrastinate when it comes
to putting up Christmas decorations and this
year is no different. As a child I loved getting
to do that – as an adult, not so much. So far
we have 3 snowmen (statues) ‘up’, that’s it
(and those I got down last week!).

and so it begins – the winter sniffles…

Woke up yesterday with my head all stuffed up, now I sound like a man with a very deep voice – sigh. I don’t really ‘feel’ sick, just head’s all stuffed up (that will really go great this Sunday for choir, eh?). Oh well, it could be worse (AND I AM going to see the doctor Monday about the vein thing, so it’s all good).

Weather is getting more ‘wintery’ – woke up to 22 ‘balmy’ degrees, a light dusting of snow on the ground & sunny. It’s supposed to warm up a bit (am planning on going shopping a little later when it’s a bit warmer – I hope). According to our local weather report we’re due for 1-3 inches of snow in the next 2 days so I want to get most of my shopping done before then. Low temperatures for the next week or so, in the 20’s with highs of 30’s (oh, joy) – time to get out my HEAVY winter coat!

Lots of recipes, all sorts – some for holidays/parties, some just everyday – here ya go:

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

Peppermint Bark Fudge

Chocolate Layer:
1 can sweetened condensed milk
3 1/2 C. semi-sweet chocolate chips
1 tsp. peppermint extract

White layer:
1 can sweetened condensed milk
3 1/2 C. white chocolate chips
1 tsp. peppermint extract

Topping:
15 mini peppermint candy canes,
crushed

Line a 11″ X 7″ glass baking dish
with parchment paper. In heavy-
bottomed saucepan pour 1 can
sweetn’d/cond. milk, choc. chips &
1 tsp. peppermint extract – heat over
Low heat. Stir often – when choc. is
fully melted & well incorporated *(about
5-8 minutes),remove from heat & pour
into prepared dish. Clean the saucepan:
prepare White Layer the same as first.
When chocolate is fully melted, pour
over first layer in dish. Sprinkle crushed
candy canes over top, evenly. Allow to
set up at least 1 hour (you can refrigerate
to speed up the process). Slice into squares.
Serves 24

*If you notice chocolate is heating too
much & getting thick & crumbly, turn
heat down.

(recipe: eazypeazymealz.com)
———————————–
Cheesy Mac & Cheese

1 1/2 C. elbow macaroni, cooked/drained
accordg. to pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or margarine, softened
2 C. sharp Cheddar cheese, shredded
1 C. Velveeta cheese (OR) 8 oz, cut
into pieces – if you don’t like Velveeta,
just add 3 C. Cheddar instead of 2)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
To cooked/drained macaroni add butter
& cheese – mix well. Beat egg, milk, sour
cream, pepper/salt together with a wire
whisk & add to mac & cheese. Spray a
casserole dish with nonstick cooking spray
& pour mixture into dish. Cover dish with
foil & bake 50-60  minutes. Serves 6

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

Chicken Tortilla Soup

1 lb. chicken, cooked/shredded
1/2 tsp. olive oil
1/2 tsp. minced garlic
1 C. chopped onion
1/4 tsp. ground cumin
2 (14.5 oz, ea) cans chicken broth
1 can whole kernel corn
1/2 tsp. chili powder
1 T. lemon juice
1 C. salsa (your choice)

8 oz. corn tortilla chips
1/2 C. cheese, shredded
(your choice)

Heat olive oil in large saucepan;
add garlic & onion – cook until
onion is translucent. Stir in
remaining ingredients (except
chips & cheese). Simmer 20
minutes. Pour into bowls &
top with chips & cheese.
Serves 4

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

Crockpot Ham

7-9 1/2 lb. ham
juice from a 20 oz. can of
pinapple rings
1 C. brown sugar

Place ham in crockpot; pour
juice over ham & pack brown
sugar over ham. Cover &
cook on Low 6-8 hours.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Sweet Potatoes

6 sweet potatoes
butter – to taste
brown sugar – to taste
cinnamon – to taste

Pierce each potato with a fork
several times & place in crockpot.
Cover & cook on High 3-4 hours.
Split potatoes & mash insides with
a fork. Top with butter, brown sugar
& cinnamon, to taste. Serves 6

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

Beer Cheese Dip
(overnight recipe)

8 oz. cream cheese, room temp.
1 C. sharp Cheddar cheese, shredded
1/4  of a red onion, finely diced
3 green onions, finely chopped
1 pkg. dry Ranch dressing mix
1/2 C. beer (any beer works)
1/2 C. chopped bacon, cooked
hot sauce, to taste
ground pepper, to taste

Suggested dippers: pretzels

Mix all ingredients together in large
bowl; refrigerate over night for best
results.

(recipe: recipelion.com)
—————————-

Baked Mozzarella/Marinara Dip

1 T. olive oil
2 cloves garlic, thinly sliced
1 (32 oz) bottle marinara sauce
1 lb. fresh mozzarella cheese
2 T. fresh basil, chopped very fine
pinch red pepper flakes
kosher salt/black pepper

1 crusty baguette, sliced/toasted
for dipping

Preheat oven 300 degrees F.
Heat oil in medium oven-proof
skillet over medium heat. Add
garlic & saute until golden, 3-5
minutes. Add marinara sauce; stir
in basil, red pepper flakes, salt/
pepper – bring to simmer then
remove from heat. Add mozzarella
to center of dish & transfer to oven.
Bake 20-25 minutes until cheese is
melty. Sprinkle pepper over cheese
& garnish skillet with more chopped
basil. Serve warm with toasted
baguette pieces. Serves 12

(recipe: delish.com)
————————————-
Butterscotch Almond Toffee

2 C. (1 lb) butter
2 C. granulated sugar
1 tsp. salt
1 tsp. vanilla
3/4 C. slivered almonds
3/4 C. butterscotch chips
3/4 C. milk chocolate chips
1 1/2 tsp. shortening, divided

Line a 15 X 10″ (jelly roll size)baking pan
with foil & lightly spray with nonstick cooking
spray. In heavy-bottomed saucepan, combine
butter, sugar & salt – melt over medium-high
heat, stirring until sugar is completely
dissolved. Clip a candy thermometer to side
of pan & continue cooking/stirring until it
reaches 290 degrees F. Stir in vanilla & slivered
almonds; pour into prepared pan. Tap the pan
to spread toffee evenly. Place pan on a rack to
cool. In small bowl combine butterscotch chips
& half of shortening. Combine choc. chips &
remaining shortening in separate microwave-safe
bowl. Microwave in 30 second intervals, stirring
in between, until chips are fully melted & smooth.
Using a spatula, spread butterscotch & choc. on
top of cooled toffee. Refrigerate at least 30
minutes to set the chocolate. Break into pieces &
serve. Serves 24

(recipe: momontimeout.com)
========================

After going on several crochet sites I was
able to locate the one ‘fancy/hole’ stitch
and master it. Worked on my ‘lovey’ blanket
for my special needs friend last night and am
about half-way done! Took awhile to get my
bearings on just exactly how I wanted to
design this (his Mom said do whatever I want,
she’s just happy I’m giving it a try!). Since I’m
not a crocheter per se (more a knitter who
knows basic crochet stitches) it’s a good effort;
perhaps in the hands of a real crocheter it would
look more professional, but for what it’s intended,
it will work.

Hope you’re having a good day!

Hugs;

Pammie

 

I’m Happy- getting things done!

Thought this was a clever idea-made with candy canes!

Well, I’m ‘back to normal’ (that means no more sitting around in my jammies doing nothing!). First thing this morning found me attempting to locate an order on Amazon (oldest grandson’s main gift) – yes, they shipped it – NO (even thought they say yes) it’s NOT here! Received the other item that was in the order but not the one I really wanted. Took me a good 5 minutes of rooting around their site to find out just WHERE to look to get some action on locating said item! Ended up on Amazon Chat with a nice gentleman named Orlando who researched it then offered to send me a replacement  (YAY!) AND it will be here TOMORROW! I was concerned because it’s a toy that’s just new this year; very interesting technology: it’s called a 3Doodler Start 3D writing pen (& accessories). Basically it’s kind of like a fat pen that has thin plastic ‘cartridges’ by which you can draw anything in 3D – like drawing an UPRIGHT house! I thought he would find it interesting (he’s 11 1/2). Think of it almost like a glue gun (except it doesn’t get hot) – it extrudes liquid plastic in a thin line which you can use to draw UPRIGHT with! (Hope he likes it).

Was going out today & noticed our gas prices have jumped from $2.39/9 (last night) to $2.79/9 today – WOW! Good thing I was able to redeem my Kroger Fuel Points – got my gas for $2.15/9! Score!

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

Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

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

Cranberry/Almond Cheese Ball

1 (8 oz) pkg. cream cheese, softened
4 oz. sharp white Cheddar cheese,
grated
2/3 C. dried cranberries
3 green onions, thinly sliced
1 (6 oz) pkg. whole almonds (poster
uses Blue Diamond Smokehouse flavor)

Combine first 4 ingredients in medium
bowl, stirring until well combined. Spoon
contents onto a plate & use plastic wrap
to form into a ball; refrigerate at least 1
hour. Cover entire ball with whole almonds
(you may have some leftover). Refrigerate
until ready to serve. Serve with assorted
breads, pretzels or crackers for dippers.
Makes 8 servings

(recipe: momontimeout.com)
———————————–
Pepperoni Pizza Twists

1 lb. pkg. refrigerated pizza
dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. sliced pepperoni*
4 oz. shredded Mozzarella cheese

Preheat oven 425 degrees F.
Roll dough out into a rectangle on
lightly floured surface. Combine
garlic powder, parsley, Parm. cheese,
red pepper flakes in small bowl –
sprinkle about half onto dough.
Sprinkle Mozz. cheese on one half
of dough & top with *pepperoni (if
you are using mini pepperoni, you can
leave it whole – if using full-sized, cut
them in quarters). Fold the side of dough
without pepperoni over to other side,
covering filling. Use a sharp knife or pizza
cutter to cut dough into thin strips (You
will get about 12 strips out of 1 lb. dough).
You will be placing the strips on  parchment-
lined baking sheets.
Twist strips a few times & press down
on ends to keep them closed. Brush tops
of twists with olive oil & sprinkle with
seasoning blend – place on sheet,
seasoned sides down. Brush other side
of twists with oil & sprinkle with seasoning
blend, again. Bake 8-10 minutes until golden
brown. Serve with marinara sauce (or Ranch
dressing). Serves 12

(recipe: momontimeout.com)
———————

Potato/Bacon Bake

3 lb. potatoes, peeled/halved
(the short way)
1 lb. bacon, diced
2 1/2 C. shredded Cheddar
cheese, divided
1 medium onion, sliced
2 T. butter
3 T. flour
2 C. milk
1/2 tsp. salt (or more, to taste)
1/2 tsp. black pepper (or more,
to taste)
2-3 cloves garlic, minced
1/2 C. green onions, chopped

Preheat oven 350 degrees F.
Parboil potatoes (boil about 10
minutes); drain & let cool. While
potatoes are boiling, saute diced
bacon, onion & garlic until bacon
is browned & onions soft. Remove
from pan but reserve grease in pan.
After potatoes have cooled, carefully
slice them into discs. In same pan
with bacon grease, melt butter. Mix
in flour & salt, stirring constantly to
avoid burning flour. As soon as flour
is mixed in, begin pouring in  milk,
still stirring. Continue to cook until
slightly thick, then add 2 C. cheese &
black pepper, stirring until melted –
remove from heat. Spoon & spread
some sauce into bottom of a 9 X 13″
baking dish. Make a single layer of
sliced potatoes. Sprinkle half of bacon/
onion  mixture over then pour half of
sauce on top. Make a second layer of
potato slices followed by remaining
bacon & onion mixture – add rest of
sauce & spread out evenly. Sprinkle
remaining 1/2 C. shredded cheese on
top. Bake 45 minutes until top is
bubbling & golden. Let cool 15 minutes
before serving. Top with chopped
green onion. Serves 4-6

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

Beef Lombardi Casserole

1 lb. ground beef
1 (28 oz) can chopped tomatoes
2 cloves garlic, minced
2 tsp. honey
2 tsp. salt
black pepper, to taste
1/2 tsp. Tabasco sauce
1 bay leaf
1 pkg. egg noodles, cooked
1 (8 oz) pkg. cream cheese,
softened
6 green onions, chopped
1 C. sour cream
2 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Brown
beef over medium heat in skillet;
drain. Add garlic – cook until soft.
Add tomatoes, honey, salt/pepper,
bay leaf & Tabasco; lower heat to
simmer – cook 30 minutes. Combine
cooked noodles, cream cheese, green
onions & sour cream – mix well.
Alternately layer: noodle mixture,
tomato mixture & grated cheese,
ending with cheese on top. Cover
with foil & bake 30 minutes until
heated through & bubbly.

NOTE: can be frozen after being
prepared before or after baking

(recipe: 07recipes.com)
——————————-

Sweet Potato Hash

2 T. olive oil
3 medium sweet potatoes, peeled/
chopped
1 red bell pepper, seeded/chopped
1 green bell pepper, seeded/chopped
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp. smoked paprika
1/4 tsp. seasoned salt
salt/pepper, to taste

Heat large, deep skillet over medium-
high heat. Add oil & allow to heat
through. Add sweet potatoes & cook
2-3 minutes, stirring occasionally. Add
2 T. hot water to pan (this will create
steam); cover & continue to cook
3 more minutes, stirring occasionally.
Add remaining ingredients & stir to
combine. Cook until sweet potatoes are
soft on inside & peppers/onions are crisp-
tender (about 10 minutes). Taste &
adjust seasoning to your liking.
Serves 6

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

Restaurant-style French Onion Soup

1/4 C. unsalted butter
2 C. sweet yellow onions, diced
1 tsp. dried Basil (optional)
1 (1 oz) pkg. Au Jus Gravy Mix
3 C. water

Optional Toppings;
4 slices baguette bread, toasted
1 C. shredded mozzarella cheese

In medium sauce pot melt butter over
medium-high heat. Add onions & cook,
stirring often, until caramelized & lightly
browned (about 20 minutes). If you like:
stir in basil & cook 1-2 minutes more. In
a 2-Cup measuring cup, add 1 C. cold
water & packet of Au Jus gravy mix. Stir
vigorously with a fork until well combined
& smooth – pour into pot with remaining
2 C. water. Bring to boil while stirring
often. Once boiling, reduce heat & simmer
about 5 minutes. Serve immediately.
Serves 4

Optional Restaurant-style soup:
Divide cooked soup among four oven-safe
bowls. Top each with 1 slice of toasted
baguette & a good sprinkling of mozzarella
cheese. Place bowls on a baking sheet &
place under Broiler until lightly browned
on top (about 3-4 minutes). Serve immediately.

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

Fudge-filled Peanut Butter Bars

Crust & Topping:
1 box yellow cake mix
1 C. peanut butter
1/2 C. butter, room temp.
2 eggs, beaten

Filling:
1 C. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed
milk
3 T. butter
1 C. sweetened flake coconut
3/4 C. brown sugar, firmly packed
1/4 C. flour
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine cake mix (dry), peanut
butter, butter & eggs until dough
starts to hold together (mixture will
be very thick). Press 2/3 rds of dough
into bottom of prepared pan forming
crust.
Filling:
In medium saucepan combine chocolate
chips, milk & butter; melt over low heat
until smooth. Stir in coconut, brown sugar,
flour & chopped pecans – mix until combined
well. Remove from heat; spread filling over
dough in pan. Crumble rest of dough evenly
over filling & bake 20-25 minutes. Allow
to cool before cutting into bars.

(recipe: thecountrycook.net)

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

Knitting-wise I’ve been OK – still working on
the mint green baby blanket. Along with that
have knit 3-4 scarves for the needy. I have a
upcoming ‘new’ project – this is another of
those “Gifts of Love” . . . what do I mean by
that? If you’ve been reading my blog for a
few years you might remember the “Afghan
from Hell” – a very nice older lady approached
me at Panera (during my Knit Night group) and
asked if anyone could repair an afghan? Long
story short: a very dear friend (very old lady)
had begun to crochet/knit an afghan for this
person but was put in hospital. While in there
the family dog chewed up a good portion AND
a well-meaning family member decided to try
to CUT OUT the chew spots – it was a HUGE MESS!
I knew that none of my ladies would even consider
that so I took it home. End result: I managed to
make her a almost new blanket – she was thrilled.
She & her husband cried when I showed it to them.
Well – advance a few years and now the new
project: in my special needs group is an absolutely
DELIGHTFUL man. His mother recently asked me
if I knew anyone who would attempt to knit/crochet
a copy of a VERY loved blanket he’s had since he
was a baby? I said I’m not great at crochet, but if
she would text me a photo, I’d see what I can do.
Well, friends – it’s another “blanket from hell” –
it used to be lime green & white, now it’s a
basketball-sized WAD of crocheted MESS! (it’s
kind of dark green & cream – you can tell it’s
REALLY been loved!)

Photo from my cell phone

She said he won’t sleep
without it so I asked her if he would even
consider a replacement – she said it will take
awhile – we’ll see. She wants more of a
‘lovey’ than an afghan (meaning smaller).
I have lime green & white yarn so I began
about 4 inches, attempting to copy the photo.
There’s a spot (in the ‘wad’) that looks more
like created crocheted ‘holes’ – I’m not real
familiar with those so I’m hoping she might
either take another photo close up OR
bring it tonight to my special needs group.
We’ll see where this goes – it’s not like it’s
my first (blanket from hell) rodeo! Call me
crazy but I DO love a challenge!

Hope you are doing well this day –

Hugs;

Pammie

A HUGE PRAISE is in order!

For the past 4-5 days I have been experiencing pain in my right leg (specifically my varicose veins-I have never had pain there before now). Have been watching it carefully, reading up on blood clots, Deep Vein Thrombosis, etc. – when the pain today moved UP my leg, I began to worry so took a trip to the Emergency Room. Four hours later and a very long ultrasound it turns out I have a small self-dissolving blood clot in a superfluous vein (not a main vein). No medications or surgery needed – it will take care of itself. THANK YOU, LORD! (Ibuprofen for pain). Many things went through my mind during the waiting/testing: upcoming events that I want/need to attend, possible surgery and it’s after effects, changes in my life style, etc. I also learned that varicose veins are hereditary – I didn’t know that! My mom used to say she had varicose veins but her’s were just spider veins (I have lots of those, too).

Just wanted to report I’m extremely glad to still be here and able to be with the people I love, do the things I love doing and serving my family and the Lord.

Hugs;

Pammie

 

Published in: on December 4, 2017 at 3:37 pm  Comments (4)  
Tags:

The beginning of another week . . .

After reading our weather report for the coming week I’m not too excited about Weds – Sunday; temps HIGH 31 with possible snow – ugh. Glad I finished my Christmas shopping (on Black Friday/on line) – there’s a few small things to still pick up but nothing big.

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

Orange Jell-O Pretzel Dessert

3/4 C. butter, melted
1 T. plus 3/4 C. sugar (divided)
2 C. finely crushed pretzels
2 C. boiling water
2 (3 oz, ea) pkgs. orange Jell-o
2 (8 oz, ea) cans crushed pineapple,
drained
1 (11 oz) can mandarin oranges,
drained
1 (8 oz) pkg. cream cheese, softened
2 C. Cool Whip, thawed

Additional Cool Whip &
mandarin oranges – garnish

Preheat oven 350 degrees F.
Mix melted butter & 1 T. sugar in a
bowl; stir in pretzels. Press mixture
into bottom of ungreased 9 X 13″
baking dish. Bake 10 minutes – cool
completely on wire rack.
Pour dry Jell-o into large bowl; add
boiling water & stir 2 minutes to
completely dissolve. Stir in fruit &
refrigerate until partially set, about
30 minutes.
In a bowl beat cream cheese &
remaining sugar until smooth; fold
in 2 C. Cool Whip & spread over
cooled crust. Gently spoon Jell-o
mixture over top & refrigerate,
covered, until firm, 2-4 hours.
To serve:
Cut into squares, top with Cool
Whip & mandarin oranges.
Serves 12

(recipe: tasteofhome.com)
——————————-

Crockpot Sausage Breakfast
Casserole

1 (32 oz) pkg. frozen shredded
has brown potatoes
1 pkg. JIMMY DEAN hearty
original sausage crumbles
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. (2 oz) shredded Parmesan
cheese
1/2 C. sun-dried tomatoes packed
in oil; drained/sliced thin*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. ground black pepper

Spray 6 qt (or larger) crockpot
with nonstick cooking spray. Layer
half of potatoes on bottom. Top
with half sausage, both cheeses,
tomatoes & green onions – repeat
layer. Beat eggs, milk, salt/pepper in
large bowl using wire whisk, until
well blended – pour evenly over
mixture in pot. Cover & cook on
Low 8 hours or High 4 hours until
eggs are set.

*can substitute 1 C. chopped
fresh tomatoes for sun-dried.

(recipe: easyrecipesly.com)
——————————

Crab & Cream Cheese Dip

2 green onions, sliced thin/divided
1/2 C. finely chopped red bell
pepper
1 (8 oz) tub soft cream cheese
1 (6 oz) can lump crab meat,
drained
1/2 C. shredded sharp Cheddar
cheese
1 T. Dijon mustard

crackers, for dipping

Set aside 2 T. sliced green onions.
Mix remaining onions with all
remaining ingredients (not crackers).
Refrigerate mixture at least 1 hour;
sprinkle top with reserved sliced
onions & serve with crackers.
Serves 18 (2 T. spread/5 crackers
per serving)

(recipe: 77recipes.com)
———————————
Cornbread Chicken Casserole

1 (8.5 oz) box cornbread mix (Jiffy)
1 (10 oz) can enchilada sauce
1 (14 oz) can whole kernel corn
1 (4 oz) can green chilies, drained/
chopped
2 C. cooked chicken breast, shredded
1 C. salsa (your choice)
1 1/2 C. Mexican Four cheese blend,
shredded
1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 T. fresh cilantro, chopped (optional)
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir milk, egg, butter & cornbread
mix until well incorporated. Pour into
prepared dish & bake 15-20 minutes until
just set. Combine enchil. sauce, salsa, green
chilies, corn, cumin & red pepper flakes in
a bowl. Remove cornbread from oven; poke
top of cornbread all over with a fork & pour
enchiliada sauce mixture over top. Spread
shredded chicken on top & sprinkle with
cheese. Bake another 15-20 minutes until
cornbread is cooked through & cheese is
melted. Remove & let cool 5-10 minutes.
Garnish with cilantro, if using & serve hot.
serves 6

(recipe: 12tomatoes.com)
————————————-
Bacon “crack” Bites
(appetizer)

1 pkg. bacon, strips cut in
half horizontally
32 Club (rectangular) crackers
1/2 C. freshly grated Parmesan
cheese
ground black pepper

Ranch salad dressing, for dipping

Preheat oven 350 degrees F.
Line a large baking sheet with
parchment paper & arrange
crackers on sheet. Sprinkle tops
with Parmesan. Tightly wrap each
cracker with bacon & place seam-
sides down, on sheet – top with
more cheese. Bake 48-50 minutes
until bacon is cooked through &
bites are crisp. Season with pepper
& serve with Ranch dressing for
dipping. Serves 6

(recipe: delish.com)
——————————

Cheesy Lasagna Soup

1 lb. ground turkey or beef
1 tsp. minced garlic
1 T. dry minced onion
1 (28 oz) can whole tomatoes,
drained & pureed to desired
texture (using your blender)
2 T. brown sugar
2 tsp. dry Italian seasoning
1 (14 oz) can tomato sauce
3 C. chicken broth
1 C. grated Parmesan cheese
2 1/2 C. dry lasagna noodles,
broken into pieces
salt/pepper, to taste

shredded mozzarella cheese –
garnish

In large pot brown ground
meat with garlic & onion; cook
until meat is no longer pink; drain.
Add tomatoes, tomato sauce, broth,
brown sugar, Ital. seasoning & salt/
pepper -stir to combine. Bring  mixture
to a boil; reduce heat to Medium &
simmer 15 minutes. Add lasagna
noodle pieces; cook until tender,
approx. 10-15 minutes more. Stir
in Parmesan cheese. Top with
mozzarella cheese when serving.
Serves 6-8

(recipe: ourtableforseven.com)
——————————

Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted
=
Optional toppings:
Ice cream
Whipped cream

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

(recipe: thereciprebel.com)

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

Hope you are all well and beginning to
enjoy the Christmas Spirit! Remember –
don’t over-do it (ie: stop & get some rest
if you need it, drink water, etc.). This is
‘supposed’ to be a FUN thing, right?

Hugs;

Pammie