just a wee bit ‘o snow . . .

Usually I mention when we get a snow storm here in Michigan but THIS time it looks like most of the country got blasted with cold/snow/sleet/rain, etc. All day Saturday I kept hoping that our snow plow guy would come clear our driveway (we got about 4 inches) only to get a phone call from my neighbor informing his plow is in the shop FOR A WEEK! Great! This is the NEW (this season) guy who was so great for the last snow fall . . . Our middle son works nights sometimes and, wouldn’t you know it, he worked last night! He has a small Honda car (very light weight) so I was worried he might not be able to GET OUT of our driveway (let alone, get UP it when he got home the next day – today). He had to do a bit of ‘back & forth’ but he made it. Husband was also worried we wouldn’t be able to do that very same thing for church this morning – we made it just fine. In a few hours I will get my ‘turn’ at battling the drivway, as I have choir practice at 4:45 – I’m pretty good with my minivan & snow, so we’ll see. We were also supposed to get freezing rain on top of all the snow – if we got any it was very little – very thin crust of ‘crunch’ on top of the snow today. I spent almost all of Saturday finishing reading a book: “Dragon Bones” by Lisa See – interesting murder/mystery and knitting – it was a VERY long day.

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

Amish Peanut Butter Cream Pie

1 (9 inch) pie crust, baked/cooled

Peanut Butter Crumbles:
1/2 C. powdered sugar
1/4 C. creamy peanut butter

Peanut Butter Filling:
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 C. milk
1/2 C. peanut butter
1 C. whipped cream (or 1 C. Cool Whip,
defrosted)

Whipped Topping on top of pie:
2 C. whipped cream (or one 8 oz. tub
Cool Whip, defrosted)
NOTE: If making whipped cream, using
elec. mixer, whip together on medium-
high speed 1 C. whipping cream & 3 T.
powdered sugar. To get whipped cream
texture – 1 C. whipping cream makes 2 C.
when whipped
=
Peanut Butter Crumbles:
Using elec. mixer, in medium bowl add
powdered sugar & peanut butter – mix on
medium speed until small peanut  butter
crumbles start to come together. (If
mixture is too powdery – add a few drops
water & larger nuggets will form.) Add half
the peanut butter nuggets to bottom of
baked pie shell.

Filling:
Using elec. mixer in large bowl mix dry
vanilla pudding mix, milk & peanut butter
for 2 minutes. Add in whipped cream – mix
in lightly & pour into pie crust on top of
crumbles – smooth top.

Top pie with whipped cream (or Cool Whip).
Add half remaining peanut butter crumbles
(as many as you want) to top of pie. Place pie
in fridge at least 1-2 minutes to set up before
cutting.

NOTE: You can make the pie more peanut
buttery by adding a few T. peanut butter or
make it more creamy by adding 1/2 C. more
whipped cream to peanut butter filling.

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

Crockpot Steak Soup

2 1/2 lb. beef sirloin tip roast, cut
into cubes
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 T. canola oil
1 oz. pkg. dry onion soup mix
4 C. beef broth
1 T. tomato paste
1 T. Worcestershire sauce

2 C. uncooked wide egg noodles
=
In a large ziplock bag mix flour,
salt/pepper – add beef cubes. Seal
bag & toss to coat meat with flour
until well coated. In large, deep skillet
heat oil over medium-high heat – add
coated cubes. Saute until brown (about
6 minutes – turning cubes to brown on
all sides – place in crockpot. Sprinkle
dry soup mix evenly over meat. In a
bowl whisk broth, tomato paste &
Wors. sauce – pour over beef. Cover &
cook on Low 8 hours until beef is
tender.
Add noodles – cover & cook for 30
minutes longer, until noodles are tender.
Serves 6

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

Blue Cheese Crescent Spirals

(appetizers)

1/4 C. toasted pecans
8 oz. cream cheese
4 T. blue cheese
1 T. milk (as needed)
1 (8 oz) pkg. crescent rolls
20 pecan halves

Preheat oven 350 degrees F.
In a food processor add pecans &
process until finely chopped. Add
cheeses & process until very smooth –
add milk, if necessary to blend smoothly.
*
At this point you can prepare ahead of
time & place in a covered dish -refrigerate
until ready to proceed.
=
Unroll dough into 4 long rectangles; firmly
press perforations to seal. Spread cheese
mixture on each rectangle. Starting at short
side, roll up & press to seal. Cut each of the
4 rolls into 5 slices, making 20 slices total.
Place each slice, cut sides down, onto an
ungreased cookie sheet. Press 1 pecan half
on each slice & bake 15-20 minutes until
golden brown. Remove from cookie sheet
& serve. Makes 20 spirals

(recipe: food.com)
—————————–

Bacon Ranch Mac & Cheese

4 1/2 C. cooked penne pasta (about
2 1/2 C./8 oz. dry)
1 (14.5 oz) jar Prego Alfredo sauce
4 slices bacon, cooked/crumbled
1/4 C. ranch salad dressing
1/2 C. shredded Monterey Jack cheese

Preheat oven 350 degrees F.
In large bowl stir cooked pasta, sauce,
bacon, dressing & half of cheese. Spoon
mixture into a 8 X 8″ baking dish &
sprinkle top with remaining cheese.
Bake 30 minutes until pasta is hot &
bubbling. Serves 4

(recipe: campbells.com)
—————————–

Chicken Fried Rice

2 T. olive oil
3 chicken breasts (about 1 1/4 lb)
kosher salt/ground black pepper
2 T. sesame oil, divided
1 medium onion, chopped
2 carrots, peeled/diced
3 cloves garlic, minced
1 T. fresh minced ginger
4 C. cooked white rice
3/4 C. frozen peas
3 large eggs, beaten
3 T. soy sauce
2 green onions, thinly sliced

In medium skillet over medium heat
heat oil. Season chicken with salt/pepper
on both sides. Add to skillet & cook until
golden & no longer pink – about 8 minutes
per side. Remove from skillet & let rest
5 minutes; cut into bite-sized pieces. To
same skillet heat 1 T. sesame oil & cook
onion & carrots 5 minutes until soft. Add
garlic & ginger – cook until fragrant- 1
minute. Stir in rice & peas; cook until
warmed, 2 minutes. Push rice to one side
of skillet & add remaining 1 T. sesame oil
on other side of skillet. Add egg & stir until
almost fully cooked, then fold eggs into rice.
Add chicken back to skillet with soy sauce &
green onions – stir to combine. Serves 6

(recipe: delish.com)
———————————–

Winter Cherry Bars

1 C. butter, softened
2 C. sugar
1 tsp. salt
4 large eggs, room temp.
1 tsp. vanilla
1/4 tsp. almond extract
3 C. flour
2 (21 oz, ea) cans cherry pie filling*

Glaze:
1 C. powdered sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
2 to 3 T. whole milk
==
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
large bowl using an electric
mixer, cream butter, sugar &
salt until light & fluffy. Add eggs,
one at a time, beating well after
each addition. Beat in extracts &
gradually add in flour. Spread 3 C.
dough into bottom of prepared
pan – spread out evenly & top
with pie filling. Drop remaining
dough by teaspoonfuls over filling.
Bake 35-40 minutes until golden
brown. Cool completely in pan
on wire rack.

Glaze:
In a small bowl mix powdered sugar,
extracts & enough milk to reach
desired consistency – drizzle over
top of cooled bars.

*You can use any pie filling you like.
For a Black Forest variation, add a
handful of mini chocolate chips.

(recipe: tasteofhome.com)
===================

This coming week looks to be pretty busy – something
going on every day – we’ll see how it ‘shakes down’!

Have a GREAT day!

Hugs;

Pammie

Let’s do CROCKPOT RECIPES!

Since it’s winter (and I’m getting LOTS of crockpot recipes) I thought it might be different to feature crockpot recipes in one blog post. It’s amazing the things you can cook in one; I have a large (think it’s 9 qt) one and make good use of it.

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

Crockpot Cheesecake

1 1/2 C. flour
4 T. butter, melted/hot
1 large egg, beaten
3 T. peanut butter
3 T. sugar
24 oz. cream cheese, softened
1 C. ricotta cheese
1 1/2 C. sugar
1/3 C. heavy cream
1 T. vanilla
1 T. lemon juice
2 large eggs
3 large egg yolks
2 tsp. sugar
1/4 C. preserves, (your choice of flavor) melted

Spray insides of crockpot (6 qt) with
nonstick cooking spray. In medium
bowl mix flour, melted butter, 1 egg-
beaten, peanut butter & 3 T. sugar – mix
well & press into bottom of crockpot into
a crust – prick with a fork.
Place ricotta cheese in a food processor –
blend until smooth. Using an elec. mixer,
in a bowl cream cream cheese, smoothed
ricotta, & remaining sugar on medium speed
until smooth, scraping down sides as needed.
In another bowl mix heavy cream, remaining
eggs & holks, vanilla & lemon juice until well
blended. Add egg mixture to cream cheese
mixture & mix in slowly, turning up speed
on mixer to medium once the liquid has
started to mix in (& won’t splash out). MIx
on medium until just blended. Pour mixture
over crust. Cover & cook on Low 3-4 hours
until center is almost set. (carefully rotate
crock – if you have a removable liner, to
reduce uneven cooking).
Once cooking is done, carefully remove lid
(do not let any liquid drip onto cheesecake).
Place a clean cooking towel over top of
crockpot (be careful not to let the towel
touch the top of the cake). Cool completely
before slicing into 12 pieces.
Melt preserves in a microwaveable dish/
bowl & top slices with melted preserves.
Serves 12
Store any leftovers in fridge or freezer.

———————–

Crockpot Scalloped Potatoes & Ham

2 lb. cooked ham steak, cut into
serving-sized pieces
8 potatoes, peeled/sliced
1 onion, sliced
10 slices American cheese
1 (10.5 oz) can cream of celery soup

Lightly spray insides of crockpot with
nonstick cooking spray. Layer half ham
in bottom; top with half potato slices &
onion. Place half of cheese slices on top
(tear pieces to fit on one layer) – repeat
layering. Spread soup over top. Cover
& cook on Low 6 hours (or High 3 hours)
the potatoes should be tender & cheese
bubbly. Serves 8

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

Crockpot Chicken Florentine Soup

2 lb. boneless skinless chicken, cubed
2 T. butter, sliced
8 cloves garlic, minced
8 C. chicken broth
1 (10 oz) bag baby spinach
2 C. heavy whipping cream
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1/2 tsp. dried thyme

fresh grated Parmesan cheese – garnish
=
Place all ingredients except baby spinach &
Parm. cheese in crockpot. Cover & cook on
Low 3-4 hours (or High 1 1/2 – 2 hours),
stirring occasionally.
With about 15-20 minutes left on cooking
time, stir in baby spinach. Cover – it is done
when spinach is wilted & chicken is cooked
through (no pink). Top with grated Parm &
serve. Serves 8

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

Crockpot Chicken & Wild Rice Soup

1 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1/2 C. wild rice, uncooked
1 C. each: chopped celery
chopped onion
1 C. shredded carrots
3 (14.5 oz, ea) cans chicken broth
1/4 C. flour
1/2 C. whipping cream
2 T. soy sauce
1 C. sliced almonds, toasted
4 oz. cream cheese, softened

Place chicken in crockpot; top with
rice & vegetables. Add broth, cover &
cook on Low 6-7 hours (or High 3-4 hours).
=
Whisk flour, cream & soy sauce in medium
bowl until blended. Ladle 1 C. liquid from
crockpot into flour mixture – mix well &
return to crockpot – mix well. Stir in nuts.
Cover & cook on High 20 minutes. Add
cream cheese – stir. Cover & cook 10 minutes
longer. Stir before serving.
Serves 9

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

Crockpot Kielbasa & BBQ Beans

2 (15 oz, ea) cans black beans,
drained/rinsed
2 (15.8 oz, ea) cans Great Northern
beans, drained/rinsed
1 onion, diced
1/2 C. BBQ sauce
3/4 C. ketchup
1 T. Worcestershire sauce
1 T. mustard
1 tsp. chili powder
1 T. apple cider vinegar
1/2 C. maple syrup
1/4 C. molasses
1 (14.5 oz) can chicken broth
1/2 lb. bacon, cooked & cut into
bite-sized pieces
2 lb. Kielbasa, cut into bite-sized
pieces

In large crockpot add all ingredients
except Kielbasa – stir gently to combine.
Place kielbasa on top & cover. Cook on
Low 6-8 hours (or High 4-5 hours). Stir
in kielbasa before serving. Serves 16

(recipe: momontimeout.com)
—————————–

Crockpot Doritos Taco Casserole
(for crockpot with removable
liner)

1 lb. ground beef, cooked/drained
1 oz. dry pkt. taco seasoning ix
1/2 C. water
1 (13.5 oz.) can Cheddar cheese
soup *
1 (16 oz) can refried beans
1 (15.25 oz) can black beans drained/
rinsed
2 C. shredded Cheddar cheese
1 bag Doritos, crumbled

Lightly spray inside of crockpot
with nonstick cooking spray.
In large bowl mix water & taco
seasoning mix; mix in cooked ground
beef. In separate large bowl mix soup,
refried beans & black beans. Add ground
beef mixture to bean mixture & stir until
well combined – spread out in crockpot &
sprinkle cheese on top evenly. Cover &
cook on Low 4 hours or High 2 hours.
Remove crockpot insert from heating
unit & let rest 30 minutes. Sprinkle
crumbled Doritos on top right before
serving. Serves 6-8

*If you can only find a 13.5 oz can of
Cheddar cheese soup that will work

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

Crockpot Lasagna

1-2 pkgs. frozen ravioli (depends on size of
raviolis) whatever flavor you like
1 (16 oz.) jar spaghetti sauce
2-3 C. shredded mozzarella cheese

Spray insides of crockpot with nonstick
cooking spray. Spoon a little sauce on
bottom (enough to cover bottom lightly.)
Add layers of ravioli, sauce & cheese – repeat
layers until crockpot is about 3/4ths full.
Cover & cook on Low 3-4 hours.
Serves 4

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

Crockpot Shrimp Chowder

1/2 C. chopped onion
2 tsp. butter
2 (12 oz, ea) cans evaporated milk
2 (10 3/4 oz, ea) cans cream of
potato soup, undiluted
2 (10 3/4 oz, ea) cans cream of
chicken soup, undiluted
1 (7 oz) can white or shoepeg corn,
drained
1 tsp. Creole seasoning
1/2 tsp. garlic powder
2 lb. peeled/deveiend cooked small
shrim
3 oz. cream cheese, cubed

In small skillet saute onion in butter
until tender. In 5 qt crockpot combine
onion, milk, soups, corn, Creole
seasoning & garlic powder. Cover &
cook on Low 3 hours. Stir in shrimp &
cream cheese. Cover & cook 30 minutes
until shrimp are heated through &
cheese is melted. Stir to blend before
serving. Serves 12 (makes 3 qts)

(recipe: tasteofhome.com)
————————-

Crockpot Triple Chocolate Cake

1 (18.5 oz) box chocolate cake mix
1 (8 oz) tub sour cream
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (12 oz) pkg. semi-sweet chocolate chips
4 eggs, beaten
3/4 C. oil
1 C. water

Optional garnish: vanilla ice cream
=
Place all ingredients (except ice cream)
in crockpot – mix well. Cover & cook on
High 3-4 hours. Serve warm, garnished
with scoops of ice cream. Serves 8-10

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

Crockpot Peanut Butter Bread

3/4 C. hot water
3/4 C. peanut butter smooth or chunky
2 c. flour
3/4 C. milk
1/3 C. sugar
1 large egg
4 tsp. baking powder
1/4 tsp. kosher salt
=
Optional additions:
1 C. chopped peanuts
1 C. chocolate chips
=
Butter or spray (using nonstick cooking
spray) a loaf pan.
In large bowl add hot water & peanut
butter – stir to combine to allow peanut
butter to melt. Add remaining ingredients
& mix well until there are no lumps in batter.
Pour batter into loaf pan. Place a metal rack
or trivet in bottom of a 6 qt or larger crockpot;
place loaf pan on rack. Place a clean kitchen
towel or a layer of paper towels between the
lid & crockpot & cover. Cook on High until a
toothpick inserted in middle of bread comes
out clean. Carefully remove pan from crockpot
& allow bread to cool before slicing.
Makes 1 loaf

(recipe: crockpotladies.com)

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

I have a lot more crockpot recipes but
thought I’d do something a little different
& just feature them for a post. They ALL
sound yummy to me (although I’ll have
to admit – I haven’t tried them . . . )

Our weather continues to be unusual for
January in Michigan but I’m not complaining:
it’s been between 30 – 40’s & clear (sometimes
sunny, right now it’s overcast). I am hearing that
we’re supposed to be in for some snow & freezing
rain Friday/Saturday/Sunday – oh joy. Friday
night is my special needs group’s Gym Night
so I’m really hoping it holds off until we all get
home (up to 3 inches snow expected).

It’s been a rather quiet week – I kept waiting for
the text asking for me to babysit but finally today
I heard that my son has his entire kitchen/dining
room/living room floor torn up (I remember he
mentioned he wanted to put down new flooring –
guess he’s making good on that!). Next baby date
is next Friday!

Hope you are all well & warm – enjoy your day!

Hugs;

Pammie

Published in: on January 16, 2020 at 3:40 pm  Leave a Comment  
Tags: , ,

Hope you’re safe & warm!

Our weather has been unseasonably WARM lately – with some rain. We’ve been ‘enjoying’ 40’s (today it’s 30’s) but it’s raining with a chance of a WHOLE LOT of nasty coming. Ice Storm Warning/Flood Warning, rain/freezing rain; high today of 35 degrees F. but tomorrow it will be 26 degrees F. with a possible chance of snow – Yep, it’s MICHIGAN! (we might not be going to church tomorrow – we’ll just have to wait & see).

I’m done babysitting after 2 days of it; ‘almost’ 3 yr old grandson totally amazes me – it’s like a toddler with a 40+ yr old mind. I was sewing up a baby bootie while he played with his trucks. He said: “Grandma, Look!” I raised my head & said: “OK!” He instantly replied with: “NO, PUT YOUR GLASSES ON & LOOK!” (How does an almost 3 yr old kid know that I can’t see squat without my glasses!???) Yesterday he asked me what my favorite number and food was – I replied: “Three and pizza”. “GREAT IDEA! he said – DAD, that was a GREAT IDEA!” (who knows what he’s thinking!???)

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

Easy Banana Cake
(for all those leftover bananas!)

3 bananas
8 T. butter, softened
3/4 C. brown sugar
1/2 C. granulated sugar
1 tsp. vanilla
2 eggs, room temp.
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 C. chopped walnuts, (optional)

Maple Butter Frosting

8 T. butter
8 oz. cream cheese, room temp.
1 tsp. maple extract
2 1/2 C. powdered sugar
1/2 C. chopped walnuts (optional)
=
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray (or)
line with parchment paper. In large
bowl beat bananas & butter until
thoroughly combined. Add sugars &
mix with butter/banana mixture. Mix
in vanilla & eggs, one-at-a-time,  mixing
until completely combined. In a small
bowl combine flour, baking soda, baking
powder & salt – gradually add to wet
mixture, stirring just until combined.
(fold in chopped nuts, if using). Pour
batter into prepared pan & bake 23-27
minutes until a toothpick inserted into
cake comes out clean. Allow cake to
cool completely.

Brown Butter Maple Frosting

Melt butter in a small skillet over medium
heat, stirring occasionally. (butter will start
to foam & then start browning – you should
be able to smell a nutty aroma when it’s
ready). Remove from heat & allow to cool
at least 30 minutes. Beat cooled/browned
butter & cream cheese together until
completely blended, light & fluffy. Beat in
maple extract & powdered sugar – a half
cup at-a-time. Spread frosting onto cooled
cake & sprinkle top with chopped nuts if
desired.

(recipe: momontimeout.com)
—————————

Dump & Go Beef Noodle Soup

1 lb. ground beef
1/2 C. chopped onion
2 (14.5 oz, ea) cans Italian stewed
tomatoes
2 (10.5 oz, ea) cans beef broth
2 C. frozen mixed vegetables (OR)
1 (15 oz) can mixed vegetables
1 tsp. salt
1/4 tsp. black pepper
1/ C. uncooked medium egg noodles

In a Dutch oven cook beef & onion over
medium heat until meat is no longer pink;
drain. Add tomatoes, broth, veggies &
seasonings – bring to a boil. Add noodles;
reduce heat to Medium-Low. Cover & cook
10-15 minutes until noodles are tender.
Serves 8 (2 quarts)

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

Twice-Baked Potato Casserole

8 medium potatoes, scrubbed/dried
2 T. olive oil
1 T. kosher or sea salt
3/4 lb. sliced bacon, cooked/crumbled
2 C. shredded sharp Cheddar cheese
3/4 C. mayonnaise
3/4 C. sour cream
5-6 green onions, sliced
salt/pepper, to taste

Preheat oven 400 degrees F.
Rub potatoes with olive oil & salt –
place on a baking sheet. Bake
45-60 minutes until tender when
pierced with a fork, flipping potatoes
halfway through baking time.
Let cool 15 minutes.

REDUCE oven heat to 350 degrees F.
Spray a 9 X 9″ (or 9 X 13″) baking dish
with nonstick cooking spray.
Cut potatoes into bite-sized pieces &
place in a bowl. (pieces might fall
apart – that’s OK). Stir in may & sour
cream.

Set aside 1/3 C. cheese, 3 T.
bacon, 2 T. sliced green onions for
topping the casserole

Stir in remaining ingredients & spoon
into prepared dish. Top with reserved
cheese/bacon/onions.
Cover with foil & bake 30 minutes,
removing foil last 10 minutes.

(recipe: momontimeout.com)
—————————

Crockpot Pork Chops w/ Caramelized Apples & Onions

4 pork chops
3 Granny Smith apples, peeled/
cut into pieces
2 yellow onions, sliced into rounds
1/3 C. packed brown sugar
kosher salt/black pepper, to taste
=
Spray insides of crockpot with
nonstick cooking spray & layer onions
then apples on bottom. Sprinkle brown
sugar over top. Season chops with salt/
pepper generously on both sides & place
on top of apples. Cover & cook on Low
4 hours. Serves 4

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

Tuna Noodle Casserole

1 (10.5 oz) can cream of mushroom
soup*
1/2 C. milk
2 T. chopped pimiento (optional)
1 C. frozen green peas
2 (5 oz, ea) cans tuna in water, drained
4 oz. (about 2 C.) medium egg noodles,
cooked/drained
2 T. plain dry bread crumbs
1 T. butter, melted

Preheat oven 400 degrees F.
Stir soup, milk, pimientos (if using), peas,
tuna & noodles into a 1 1/2 qt. casserole
dish. Stir bread crumbs & butter into a
small dish. Bake casserole 20 minutes until
hot & bubbling. Stir tuna mixture & sprinkle
top with bread crumb mixture. Bake 5 more
minutes until top is golden brown.
Serves 4

*a reader of the site recommended using
Campbell’s Garlic Mushroom soup for
added flavor

(recipe: campbells.com)
———————————

Crockpot Cheesy Bean Dip

8 oz. cream cheese, softened
1 C. sour cream (or plain Greek yogurt)
1 (16 oz) can refried beans
2 T. taco seasoning mix
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
8 oz. shredded sharp Cheddar cheese,
divided
=
Tortilla chips, for dipping
=
In large bowl blend all ingredients
except shredded cheese. Spoon half
of mixture into crockpot & layer with
half the shredded cheese. Add remaining
cream cheese mixture & top with remaining
cheese. Cover & cook on Low 4 hours –
serve with tortilla chips.
Serves 12

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

Chocolate Brownie Cake

1 box chocolate cake mix
1 box fudge brownie mix
4 large eggs
1 1/4 C. water
1 C. oil

Ganache: (chocolate glaze)

1 C. heavy whipping cream
1 (12 oz) bag semi sweet chocolate
morsels
=
Preheat oven 350 degrees F. Spray a
Bundt pan with nonstick cooking spray
or use the butter/flour method. Combine
first 5 ingredients in large bowl & whisk
2 minutes until most lumps are gone.
Pour batter into prepared pan & bake
50-55 minutes. Remove cake from oven
& allow to cool in pan up to 5 minutes.
Carefully turn cake out onto a cooling
rack & cool 30 minutes.

Ganache:

Place heavy whipping cream in a large
microwavesafe bowl. Heat about 2
minutes – you want the cream to be
just boiling. Carefully pour choc. morsels
into cream (it may rise up & bubble –
that’s OK). Let stand 5 minutes. Whisk
chocolate & cream until shiny & smooth,
about 1 minute then pour over cooled
cake & serve.

(recipe: 1krecipes.com)

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

Depending on the weather, I might be home
doing more knitting. Still working on the Zig Zag
mint green afghan – I like the looks of it but it’s
‘fussy’ – that means I can usually only knit about
8 rows before I’m more than DONE wanting to
knit on it again for awhile. The other Two-Color
Star Stitch afghan is about 3/4ths done – I keep
plugging away on both of them as well as try to
add to the knit baby booties; think I have something
like 15 prs. now. It takes me about an hour to knit
a pair of premie booties & about a 1 1/2 hrs. to
knit a larger set.

Hope you are all in good health & adjusting to
our New Year. Last week was a rather rough
week – just goofy things happening, almost
every day. Finally, by Thursday evening, after
babysitting, I decided I needed something –
so I ordered Jet’s PIZZA! YAY! We really like
their deep dish Veggie pizza with garlic/
Parmesan crust – that just hit the spot!

Hugs;

Pammie

And we begin a NEW year & era!

Hoping that all of your NEW year is turning out just the way you would like. It’s been quiet here, lots of knitting, some cooking. We celebrated our middle son’s 31st birthday Saturday:

He was just on his way out to work (he works all nights sometimes) so it was a very quick photo – his favorite is really gooey brownies, so that’s what he’s holding.

This week is the ‘back to our regular schedule’ stuff – throw in a few extras like picking up/driving youngest son, taking both of our vehicles in for routine maintenance (tomorrow) then the regulars: both knit groups, my special needs group & 2 days of babysitting. Let’s just say this week is certainly NOT boring!

Lots more recipes to share – some are ‘holiday/appetizers’ things but thought you might like them.

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

Crescent Cherry Cheesecake Cobbler

1 (8 oz) tube crescent rolls
12 oz. ( 1 1/2 blocks) cream cheese,
softened
3/4 C. sugar, divided
1 tsp. vanilla
1 (21 oz) can cherry pie filling
1/4 C. unsalted butter (1/2 stick),
melted

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish
with nonstick cooking spray. Unroll
crescent rolls – line 4 rolls in bottom
of dish – spread out & cover the
bottom of the dish – seal seams as
best you can. In a bowl using elec.
mixer, beat cream cheese & 1/2 C.
sugar until smooth – add vanilla &
mix again. Spread mixture over rolls
in dish. Pour pie filling on top & spread
evenly. Top with remaining crescent
roll dough doing your best to stretch
dough & seal seams. Pour melted butter
on top then sprinkle 1/4 C. sugar evenly
over top. Bake 35-45 minutes. Top crust
should look crusty & golden brown. Slice
& serve. Serves 9

NOTE: This must be kept refrigerated if not
eaten the same day it’s made.

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

Easy Crab Melts

8 ox. sourdough bread
2 T. olive oil
2/3 C. mayonnaise
1/2 tsp. Old Bay seasoning
3 green onions, thinly sliced
1 tsp. minced chives
2 tsp. minced fresh dill
1/2 tsp. Worcestershire sauce
1/2 T. fresh orange juice
1/2 tsp. orange zest
1/2 tsp. lemon zest
16 oz. crab meat (lump or other
pieces)
3 Roma tomatoes, sliced
6 oz. Gruyere cheese, shredded

Extra dill & chives for garnish,
if desired
=
Slice bread into thirds or halves. (you
want it big enough to pick up but not
so big you need a fork to eat it)
Brush tops of bread slices with olive
oil on both sides & broil 1-2 minutes,
flipping half-way through until very
lightly browned.
In medium bowl combine mayo, Old Bay,
green onions, chives, dill, Worc. sauce,
orange juice, orange & lemon zests –
gently fold in crab. Remove toast from oven
& top with a heaping tablespoon of crab
mixture. Place a tomato slice on top & sprinkle
with about a tablespoon of Gruyere. Place
under broiler for 2-3 minutes until cheese is
melted & bubbly. Garnish with dill & chives,
if desired. Serves 24

(recipe: momontimeout.com)
——————————–
Roasted Red Pepper/Shrimp
Scampi Dip

1/2 C. roasted red bell pepper,
diced/drained & patted dry
8 oz. light cream cheese, softened
1 T. Dijon mustard
2 C. shredded cheese (your choice-
poster used Mexican blend), divided
1/2 C. Parmesan cheese
1 1/2 T. onion, minced
2 cloves garlic, minced
1 (12 oz) pkg. frozen SeaPak Shrimp
Scampi
=
Suggested Dippers:
crackers
baguette slices
bagel chips
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. Combine
all ingredients (except shrimp
scampi and half cup shredded cheese)
in a bowl – mix until well combined.
(can also use an elec. mixer).
Stir in frozen shrimp scampi.
Bake 20 minutes – stir to distribute
seasonings onto shrimp. Sprinkle on
remaining 1/2 C. shredded cheese &
return to oven 10 minutes until cheese
is melted & bubbly and shrimp is
cooked through. Serve hot with
dippers. Serves 10


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

Crockpot Italian Sausage Tortellini Soup

1 lb. Italian sausage, browned/cooled
1/2 onion, diced
2 large carrots, peeled/diced
1 T. minced garlic
1 tsp. black pepper
1 tsp. Italian seasoning
5 C. chicken broth
1 (16 oz) pkg. cheese tortellini
6 oz. fresh spinach, chopped
2 C. heavy cream

To crockpot add everything but
tortellini, spinach & heavy cream.
Cover & cook on Low 3-5 hours. Stir
in tortellini, spinach & heavy cream about
15 minutes before ready to serve. Stir &
serve. Serves 6

NOTE: great with grated Parmesan cheese
on top when serving

(recipe: eatingonadime.com)
——————————

Baked Ranch Parmesan Chicken
(marinated 4 hrs or overnight)

6 boneless, skinless chicken breast
halves
1/2 C. prepared Ranch salad dressing
1 C. dry bread crumbs
1/2 C. grated Parmesan cheese
1 tsp. black pepper
1 tsp. dried Italian seasoning
1/2 tsp. salt

In a large ziplock bag or plastic
container combine chicken with ranch
dressing. Make sure chicken is fully
coated with dressing. Marinate 4 hours
or overnight.
=
Preheat oven 450 degrees F.
In a shallow dish or pan (like a pie plate)
combine breadcrumbs, Parm. cheese, black
pepper, Ital. seasoning & salt – mix well.
Remove chicken from marinade, leaving
dressing clinging to chicken. Roll chicken in
breadcrumb mixture to coat on all sides.
Place in a single layer in a 9 X 13″ baking
dish. Bake 20 minutes.
Reduce heat to 350 degrees F.
Bake an additional 30  minutes until chicken
is cooked through. Serves 6

(recipe: cdkitchen.com)
——————————-

Crockpot Cheesy Potatoes & Smoked
Sausage

10 – 12 potatoes, peeled/sliced
1 onion, diced
4 chicken bouillon cubes
1 (16 oz) pkg. Velveeta, cubed
1 lb. smoked sausage, sliced
salt/pepper, to taste
1 C. milk

Fill large pot with water – bring to
boil. Add bouillon cubes, potatoes &
onion – boil about 10 minutes until
potatoes are fork-tender; drain. (do
not over cook – you want potatoes to stay
in nice big slices). Pour potato/onion
mixture into 6 qt. crockpot. Top with
cubed Velveeta & sliced sausage –
salt/pepper to taste. Pour milk over
everything & gently stir. Cover & cook
on Low 2 hours (or High 1 hour). Stir
gently before serving. Serves 10

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

Old-Fashioned Bread Pudding
w/Vanilla Sauce

Pudding:
4 C. (8 slices) cubed white bread
1/2 C. raisins
2 C. milk
1/4 C. butter
1/2 C. sugar
2 eggs, slightly beaten
1 T. vanilla
1/2 tsp. ground nutmeg

Sauce:

1/2 C. butter
1/2 C. sugar
1/2 C. firmly packed brown sugar
1/2 C. heavy whipping cream
1 T. vanilla
=
Preheat oven 350 degrees F.
Spray 1 1/2 quart casserole dish
with nonstick cooking spray.
In large bowl combine bread &
raisins. In a 1-quart saucepan combine
milk & 1/4 C. butter – cook over medium
heat until butter melts (4-7 minutes).
Pour mixture over bread; let stand 10
minutes. Stir in rest of pudding ingredients.
Pour into prepared casserole dish & bake
40-50 minutes until set in center.

Sauce:
Using a 1 quart saucepan, combine all
sauce ingredients except vanilla. Cook over
medium heat, stirring occasionally, until
mixture thickens & comes to a full boil,
5-8 minutes. Remove from heat & stir in
vanilla. Makes 1 1/2 C. sauce
=
To serve:
Spoon warm pudding into individual dishes
& serve with sauce poured over top.
Refrigerate leftovers. Serves 8

(recipe: memorieswithdishes.com)

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

Our weather has been cooperating (at least, for me!) –
we’ve had some cold days in the 30’s but VERY LITTLE
snow (there’s a light dusting on the ground). Wednesday
is supposed to get really cold: High 25 degrees F, Low 18
degrees F. So far the week’s weather looks cold but no
big snow – some rain. I do see some snow predicted but
no mentions of any ACCUMULATION, which is what I
am concerned about.

I finally got over the nasty cold I’ve had for over 2 weeks;
luckily no one else in the family caught it.

Hope you’re having a GREAT start to your week;

Hugs;

Pammie

Out with the old – in with the New

Hugs;

Pammie

Published in: on December 31, 2019 at 3:47 pm  Leave a Comment  

Closing in on the last few days of this year!

Our weather here in Michigan is really being goofy lately (I’m not complaining, though) it’s been in the 40’s, no snow & today it’s gloomy & raining. Weather report is predicting up to 2 inches of the white stuff somewhere around Tuesday – oh, goody BUT it doesn’t look like any more is coming for the rest of the week – HOPEFULLY!

Lots of recipes coming in and I thought you might like some for the upcoming New Year’s Eve festivities you might be attending or hosting.

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

Glazed Ham & Cheese Rolls

1 stick salted butter
1/2 T. Worcestershire sauce
2 T. brown sugar (light or dark)
1/2 T. mustard ( yellow or Dijon)
1 (12 oz) pkg. King’s Hawaiian Sweet
Rolls (pkg. of 12)
12 slices black forest ham (1/2 lb)
12 slices Monterey Jack Cheese (or
8 oz shredded)

For Dipping:
Raspberry preserves
=
Preheat oven 350 degrees F.
In small pot melt butter with
Worc. sauce, brown sugar & mustard
until thoroughly melted & combined.
Remove rolls from pkg. & slice through
all rolls (while still attached), cutting
them in half horizontally ( like hamburger
buns). Brush glaze mixture onto both
cut sides of rolls, being generous with
glaze, covering well. On one side of rolls
add sliced ham then top with cheese.
Place tops on rolls & brush tops with
leftover glaze mixture. Place rolls in a
baking dish. Cover tightly with foil &
bake 25 minutes.
Serve rolls with warmed raspberry
preserves for dipping.
Makes 12

(recipe: thecountrycook.net)
—————————–
Cranberry Habanero Cheese Puffs

1 pkg. frozen puff pastry (one
half of 17.3 oz pkg), thawed
1 (8 oz) pkg. (Kraft) Hot Habanero
Cheese, cut into 16 cubes
3 T. orange marmalade
3/4 C. fresh cranberries*

Preheat oven 400 degrees F.
Cover a baking sheet in parchment
paper.
Unfold pastry onto a cutting board;
cut into 16 squares Place in a single
layer on prepared sheet. Bake 15-20
minutes until pastry is puffed & golden
brown. Remove from oven.
Top each ‘puff’ with a cheese cube; press
into pastry with the rounded handle of
a wooden spoon to make level with top
of pastry. Top with a little marmalade &
cranberries – bake 7-10 minutes until
cheese is softened. Let stand on sheet
5 minutes until cheese is melted then
transfer to a serving plate.
Makes 16

*You can prepare using thawed frozen
unsweetened cranberries, also

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

Bacon-wrapped Scallops

2 lb. large sea scallops, patted dry
1 lb. bacon slices, cut in half
crosswise
1/4 C. maple syrup
2 T. soy sauce
1/4 tsp. garlic powder
salt/pepper, to taste
2 T. chopped parsley

Preheat broiler.
Spray a sheet pan with nonstick
cooking spray.
Wrap a slice of bacon around each
scallop & secure with a toothpick;
arrange in single layer on sheet pan.
In small bowl mix maple syrup, soy
sauce, garlic powder, salt/pepper –
brush half mixture over top of each
scallop. Broil 10-15 minutes until
bacon is crisp & scallops are cooked
through. Brush remaining sauce over
scallops halfway through cooking
time. Sprinkle with parsley & serve.
Serves 6

(recipe: dinneratthezoo.com)
——————————

Crockpot Mac & Cheese

2 C. dry elbow macaroni noodles,
large or small
8 oz. cream cheese, cubed
2 C. shredded sharp Cheddar cheese
2 C. shredded sharp white Cheddar
cheese
2 C. milk
1 tsp. salt
1/4 tsp. black pepper

Topping:
1 C. shredded sharp Cheddar cheese
(optional)
=
Cook pasta on stove accordg. to pkg.
directions (not any longer). Get
other ingredients ready while pasta cooks.
Drain pasta immediately after done cooking
& add to crockpot with remaining ingredients
& stir. Cover & cook on High 2 hours. Stir
pasta twice during cooking time – once at the
hour mark & once at the 1 1/2 hr. mark – be
gentle when stirring.
When cooking time is up, add more cheese to
top; cover & cook 5-10 minutes to melt cheese.
Serves 6

(recipe: themagicalslowcooker.com)
———————————

Crockpot Sausage Dip

4 (8 oz, ea) pkgs. cream cheese, cubed
2 (16 oz, ea) pkgs (Jimmy Dean)
original breakfast sausage
1 (10 oz) can RoTel tomatoes &
chilies
1 (10 oz) can hot Rotel tomatoes &
chiles
=
tortilla chips, for dipping
=
In a skillet over medium heat brown
both pkgs. sausauge – drain & break
into crumbles. Place cubed cream
cheese into crockpot. Add sausage &
both cans RoTel (with juice). Cover &
heat on High 1 hour, stirring occasionally,
until dip is well mixed & heated through.
Reduce heat to warm/low & serve with
tortilla chips.
Makes 10 cups

(recipe: food.com)
———————————–

Baked Bacon Cheese Dip

8 oz. cream cheese, softened
12 oz. sour cream
1/2 C. mayonnaise
1 T. hot sauce
8 oz. sharp Cheddar cheese, grated
3 oz. mozzarella cheese, grated
4 oz. Pepper Jack cheese, grated
4 green onions, thinly sliced
12 oz. bacon, cooked/crumbled
1/4 C. Parmesan cheese, grated

1 round sourdough bread (about 16 oz)
=
Preheat oven 400 degrees F.
Cut top off bread & scoop out insides,
leaving 1-inch layer of bread in bowl.
Brush insides with olive oil & place on
a baking sheet – bake 10 minutes.
In large bowl combine cream cheese, sour
cream, mayo, hot sauce – mix until combined.
Stir in Cheddar cheese, Mozz, Pepper Jack,
green onions & bacon. Carefully spoon filling
into bread bowl & top with Parmesan cheese.
=
Reduce oven heat to 375 degrees F.
Bake bread 45 minutes-1 hour until dip is
heated through & cheese has melted completely.
Serve immediately.
Makes 24 servings

(recipe: momontimeout.com)
—————————
Bacon/Ranch/Beer Cheeseball

8 oz. cream cheese (2 pkgs)
2 C. finely shredded Cheddar (or
Mexican cheese blend) cheese
1 oz. pkt. Ranch dip mix
1/3 C. beer (poster used Negra Modelo)
5 slices bacon, cooked/crumbled
2 T. pimento peppers, drained
3 green onions, sliced
1/2 C. pretzel crumbs
=
Pretzels, for dipping
=
In large bowl beat cream cheese until
light & fluffy. Beat in shredded cheese &
dip mix until thoroughly combined. Slowly
pour in beer & continue mixing until fully
incorporated. Stir in bacon, peppers &
green onions. Line a small bowl with plastic
wrap. Spoon cheese mixture into bowl so
that it takes on the shape of the bowl. Use
ends of plastic wrap to wrap up the cheeseball
firmly. Place bowl in fridge & let set up for
24 hours.
=
Remove cheeseball from fridge &
remove plastic wrap.  Press pretzel
crumbs into sides of cheeseball. Serve with
additional pretzels for dipping.
Makes 12 servings

(recipe: momontimeout.com)
————————-
Bacon Cream Cheese Deviled Eggs

10 hard boiled eggs
4 oz. cream cheese, softened
2 T. mayonnaise
2 tsp. Dijon mustard (or plain yellow)
1/2 tsp. salt
1/4 tsp. ground black pepper (or white
pepper)
4 strips bacon, cooked/crumbled
3 T. chopped chives

Cut boiled eggs in half length-wise &
remove yolks. In a bowl beat cream
cheese with mayo until fluffy – add in
egg yolks, mustard, salt/pepper & beat
until smooth (test for seasoning & adjust
salt/pepper, if needed). Stir in bacon &
chives – reserving some for garnish.
Spoon or pipe filling back into egg white
halves & sprinkle tops with bacon &
chives (if desired). Keep refrigerated until
ready to serve. Serves 20

(recipe: momontimeout.com)
———————————
Bacon-wrapped Chicken
Teriyaki Bites

1 lb. boneless/skinless chicken
breasts
1 lb. bacon, slices cut into thirds
1 (20 oz) can pineapple chunks in
100% pineapple juice
3/4 C. low-sodium teriyaki sauce
3/4 C. brown sugar

wooden toothpicks soaked in water
for at least an hour

=
Cut chicken into bite-sized pieces.
Drain juice from pineapple (save juice).
Cover & refrigerate chunks until needed.
Combine juice & teriyaki sauce in large
ziplock bag or bowl – add chicken pieces.
Seal & refrigerate 1 hour, turning bag
once – or stirring if  in a bowl.
Preheat oven 350 degrees F.
Place brown sugar in a shallow dish or bowl.
Line a broiler pan with foil & spray with
nonstick cooking spray. Working in batches,
wrap each piece of chicken with a strip of
bacon & roll in brown sugar. Push a toothpick
through a pineapple chunk  then through the
bacon-wrapped chicken – place on prepared
broiler pan.
Bake 20-25 minutes until chicken is cooked
through, turning pieces once.
Turn on broiler & broil 2-3 minutes per side
until bacon is crispy. (keep an eye on them
as the toothpicks can burn).
Serve immediately.
Serves 8

(recipe: momontimeout.com)
—————————–

Brownie Cheesecake Ball

1 (8 oz) pkg. cream cheese, softened*
1/4 C. butter, softened
1/4 C. powdered sugar
1/2 tsp. vanilla
2 C. coarsely crumbled bite-sized
brownies, divided**
1/4 C. finely chopped pecans,
toasted

Suggested Dippers:
vanilla wafers
shortbread cookies
pretzel sticks
strawberries
=
*NOTE:
Unwrap cream cheese & place in a
microwaveable bowl. Microwave on
High 10 seconds just until softened.

**NOTE: you will need to crumble
about 16 (1 1/2 inch) brownies to
get the 2-C. measure needed
=
In large bowl using elec.  mixer beat
cream cheese, butter, sugar, vanilla &
1 1/2 C. crumbled brownies until blended.
Refrigerate 45 minutes until firm.
=
Combine nuts & remaining crumbled
brownies in a shallow dish or pie plate.
Shape cream cheese mixture into a ball;
roll in nut mixture until evenly coated.
Refrigerate 2 hours. Serves 16

(recipe: myfoodandfamily.com)

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

This coming week will seem a bit strange for me
as there are NO scheduled activities on the calendar!
No Tues. Knit Group, Wed. Library Knit Group,
Weds. special needs group – just babysitting (hoping
I only get 1-2 days of that). Love my grandson but
also love being home, too.

Finished youngest son’s black scarf with red fringe &
he said he likes it. Decided to start another NEW pattern
baby blanket – this one is using mint green yarn and a
Zig Zag pattern – 8 rows, kind of like knitting lace, have
to concentrate on every row but it keeps my mind busy.
(using my new wooden needles – they have fine tips &
I LOVE them!)

 

Hope you have a GREAT week!

Hugs;

Pammie

Very quiet around here –

I don’t know about YOUR weather, but here in (what’s supposed to be COLD) Michigan, we’re ENJOYING (at least my family is) a balmy 50’s bit! Today it’s kind of overcast & gloomy, but who can complain when there’s NO SNOW OR ICE! Last night I went out to pick up our paper (forgot to get it earlier) – it’s usually tossed on our driveway –  around 7:30 p.m. there was ‘dew-like’ moisture on the paper an all over cars, ground, etc. Normally that would have frozen into a film of ice but NO – it’s just plain old WATER! YAY!

Today is babysitting from 3 p.m. – ? so I’m taking my knitting (of course). Finally finished the variegated pinks baby afghan and am determined to get the black scarf for middle son DONE before it goes back to really cold weather (am about 3/4th’s done now).

For Christmas my oldest son got me a beautiful set of wooden circular needles from KnitPicks – very fancy! (I finished the pink blanket on them). Awhile ago he was looking at that same blanket (on my plastic circular needles) when one end of the needle attachment came apart leaving several stitches flying until I could get them back on the needle/cable. That got him to thinking that there must be a better way to attach them so he went on line. (the new ones screw in and have a ‘locking’ key to secure the attachment area: needle/cable). I’ve decided that I’m not going to take up any NEW patterns for blankets until I finish my youngest son’s scarf – that way I’m forcing myself not to procrastinate! (good luck with that . . . I tend to get bored just knitting one thing). We’ll see how that goes.

How was your Christmas & dinner(s)? Ours was lovely at oldest son’s house. He cooked an enormous ham & sent some home with us. My guys here LOVE ham hot or cold so the ‘sent home’ ham quickly vanished. I just put a ham in the oven – it should be cooked by the time I have to leave to babysit (that way I get some to take with me!).

Of course I have MORE recipes to share with you – enjoy!

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

Chocochip Gooey Treats

Crust:
1 box yellow cake mix
1 large egg
1 stick salted butter, melted (8 T.)

Filling:
1 (8 oz) pkg. cream cheese, room temp.
2 large eggs
1 tsp. vanilla
1 (16 oz) box powdered sugar
1 stick salted butter, melted (8 T.)
1 (12 oz) pkg. semisweet chocolate chips

Preheat oven 350 degrees F.
Place oven rack in center position.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray. Pour
cake mix in large bowl, add egg &
melted butter – mix until combined
(using elec. mixer works best). Batter
will be consistency of loose Play-doh)
Scrape batter into prepared dish &
use spatula to get bowl & beaters as
clean as possible. (Place beaters & bowl
aside for later use for filling).
Using clean hands, press dough evenly into
bottom of pan. In (used) mixing bowl, beat
cream cheese until fluffy. Add 2 eggs & 1 tsp.
vanilla – beat until very well combined. With
mixer at Low to Medium-Low speed, very
gradually add powdered sugar until thoroughly
combined. Gradually add melted butter &
mix well. Pour filling mixture over crust batter
& spread evenly. Bake 40-45 minutes – it will
still be jiggly. Remove from oven & allow to
cool at least 2 hours before cutting.

(recipe: 77tasty.com)
———————————

Jalapeno Popper Dip

10-12 slices bacon
1 (8 oz) pkg. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1 tsp. garlic powder
2 jalapeno peppers, minced
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack cheese
kosher salt/ground black pepper, to taste

=
Dippers:
tortilla chips or
slices of baguette
=

Preheat oven 350 degrees F.
In large skillet over medium heat, cook
bacon until crispy, about 8 minutes – drain
& chop. In large bowl mix cream cheese, mayo,
sour cream, garlic powder, most of bacon (reserve
some for topping), most of jalapenos (reserve
some for topping) & 1 C. each Cheddar & Mont.
Jack cheeses – season with salt/pepper. Transfer
mixture to a small oven-safe skillet or baking
dish & sprinkle with remaining bacon, jalapeno,
& both cheeses. Bake 15-20 minutes until bubbly &
golden brown. (If desired, broil 3 minutes to turn
cheese golden brown). Serve with tortilla chips
or baguette slices. Serves 4-6

(recipe: delish.com)
————————–

Crockpot Frito Pie Chili

1 lb. gr. beef or turkey
1 T. taco seasoning
1/2 C. diced onion
1 C. water
1/2 C. long-grain white rice (or jasmine
rice)
1 (10 oz) can mild enchilada sauce
1 (15 oz) can chili beans (pinto beans
in tomatoes & seasonings also called
ranch-style beans)
1 C. grated sharp Cheddar cheese
2 1/4 C. Frito corn chips
5 T. diced green onions
5 T. sour cream
5 T. diced tomatoes

Heat a pan over medium-high heat;
cook gr. beef & break it up. Add onions &
taco seasoning – brown about 5 minutes;
drain, & add meat, etc. to crockpot. Add
water, rice, enchilada sauce & beans to
crockpot. Cover & cook on Low 4 hours
until rice is tender. Remove lid. Stir in
cheese & ladle into 5 bowls – top each
bowl with 1/4 C. Fritos, 1 T. green onions,
1 T. sour cream & 1 T. diced tomatoes.
Serves 5

(recipe: 365daysofcrockpot.com)
——————————-

Easy Glazed Honey-Balsamic Chicken

1/3 C. honey
1 T. balsamic vinegar
2 tsp. dried thyme
salt/pepper to taste
3 lb. chicken, (thighs & drumsticks
recommended)

Preheat oven 475 degrees F.
Line a large rimmed baking sheet with
foil or parchment paper. Place chicken
pieces on sheet & season with salt/pepper.
Rub well to work seasonings into chicken.
In small bowl or measuring cup whisk
honey, bals. vinegar & thyme – drizzle a
small amount onto each piece of chicken,
using a brush to coat the chicken. Roast
20-25 minutes until chicken is cooked
through, brushing glaze on 2 more times
during cooking time. Serve immediately.
Serves 6

(recipe: amomontimeout.com)
————————-

Rice Pilaf

1/2 C. uncooked orzo pasta
1 T. olive oil
3 T. butter
1 C. chopped onions
1 C. uncooked long grain white rice
2 large cloves garlic, finely minced
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. black pepper
3 1/2 C. chicken stock

(optional: chopped fresh parsley – garnish)

Preheat oven 350 degrees F.
In Dutch oven over medium heat, toast raw
orzo DRY, stirring constantly with a wooden
spoon until it turns a light walnut color
(3-4 minutes) – remove to a bowl.
Add olive oil & butter to pan – once butter is
melted, add onions & rice; saute 5 minutes
stirring occasionally until onions are
translucent. If rice starts to get brown, remove
from heat before you proceed to next step.

Add garlic & stir 1 minute; add bay leaves, thyme,
pepper & browned orzo. Add & stir chicken stock.
Be careful – when stock hits the hot pan, it will
bubble up. Stir once, cover & place in oven for
30 minutes untouched. Remove from oven &
discard bay leaves. Fluff rice with a fork & taste –
add salt to taste, if needed. Garnish with chopped
parsley, if using. Makes 5 Cups.

(recipe: afamilyfeast.com)
—————————–

Crockpot Broccoli Cheese Soup

2 T. butter
1 small onion, finely chopped
2 C. finely chopped fresh broccoli
3 C. chicken broth
1 (12 oz) can evaporated milk
1/2 tsp. black pepper
1 (8 oz) pkg. Velveeta cheese, cubed
1 1/2 C. shredded Parmesan cheese

additional shredded sharp Cheddar
cheese for topping
=
In small skillet over medium-high heat,
heat butter. Add onion & cook 3-4 minutes,
stirring until tender. Transfer to crockpot;
add broccoli, broth, milk & pepper. Cover
& cook on Low 3-4 hours until broccoli is
tender. Stir in Velveeta until melted. Add
shredded cheeses & stir until melted.
Just  before serving stir soup to combine.
Top servings with additional Cheddar cheese.
Serves 4

(recipe: tasteofhome.com)
—————————-

Pecan Pie Bars

Crust:
3 C. flour
1/2 C. granulated sugar
1/2 tsp. salt
1 C. butter

Filling:
4 eggs
1 1/2 C. light corn syrup
3/4 C. granulated sugar
3/4 C. light brown sugar
3 T. butter, melted
1 1/2 tsp. vanilla
2 1/2 C. chopped pecans

=
Preheat oven 350 degrees F.
Lightly spray a 10 X 15″ jelly roll pan
with nonstick cooking spray. In large
bowl whisk flour, sugar & salt – cut in
butter until mixture resembles coarse
crumbs – sprinkle mixture evenly over
prepared pan & press in firmly. Bake
20 minutes.

(While crust is baking):
Filling:
In large bowl mix eggs, corn syrup, gran.
sugar, brown sugar, butter & vanilla until
smooth. Stir in chopped nuts & spread
filling over crust as soon as it comes out
of the oven.
Bake 25 minutes until set.
Allow to cool completely on wire rack
before slicing into bars.

NOTE: make sure bars are completely
cooled before cutting

If you’re feeling really adventurous, sprinkle
a few chocolate chips on the filling before
baking

(recipe: lovebakesgoodcakes.com)

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

Hope you are able to enjoy good health
(I’m doing MUCH better – finally!) and
staying warm (if your area is cold!).

Hugs;

Pammie

 

Just a few more days . . .

Ok – here goes; these are recipes in no particular order; they really sounded good – Enjoy!

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

Reese’s 2-ingredient/15
minute Peanut Butter/Choc.
Chip Cookie Bites!

12 refrigerated chocolate chip
cookie dough balls (about 1-2 T. dough)
12 bite-sized Reese’s Peanut Butter cups

(OVEN TEMP- accordg. to cookie dough
pkg. directions)
=
Spray a mini muffin cup tin with
nonstick cooking spray
Place 1 dough ball in muffin pan &
bake 10-12 minutes (follow directions
on pkg. )
As soon as you pull them out of the oven:
place 1 peanut butter cup in center of
each cookie. Allow to cool a few minutes
Makes 12

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

The Ultimate Almond Joy Magic Bars

Crust:
1 1/2 sticks (or 12 T.) unsalted
butter, room temp.
1/3 C. light brown sugar
1 tsp. vanilla
1 3/4 C. flour

Bars:
1 (14 oz) can sweetened
condensed milk
1 1/2 C. coarsely chopped almonds
1 1/2 C. shredded coconut
1/2 C. semisweet chocolate chips
1/2 C. milk chocolate chips

Preheat oven 350 degrees F.
Line a 9 X 9″ baking pan with
parchment paper, allowing it to hang
over on all sides.
In large bowl using elec. mixer on
medium speed, beat butter & brown
sugar until light & fluffy – a few minutes.
Add vanilla & mix to combine. Add flour
& mix on Low speed until crumbly –
place mixture in prepared pan & press
into an even layer. Bake about 15
minutes until edges are light brown.
Remove from oven – sprinkle chopped
nuts over crust & top with coconut.
Pour sweetn’d con’d milk evenly over
top then sprinkle both choc. chips on
top. Return to oven 20-25 minutes until
edges are light brown. Transfer pan to
a baking rack & cool completely.
Refrigerate at least 30 minutes before
cutting into squares.

NOTE: bars can be kept at room temp. in
an air-tight container up to 5 days.

They can also be frozen – thaw cookies for
a few hours in fridge before serving.

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

Spinach Artichoke Crab Dip

1 T. butter
2 T. flour
1/2 tsp. minced garlic
1 1/2 C. milk
1 (6.5 oz) tub spreadable spinach
artichoke cheese
1/8 tsp. grated nutmeg
1/8 tsp. ground black pepper
1 (8 oz) container pasteurized jumbo
refrigerated lump crabmeat
=
1 (10.25 oz) pkg. Pepperidge Farm
Harvest Wheat Distinctive crackers
for dipping
=
Preheat oven 350 degrees F.
Lightly spray a 1-quart casserole
dish with nonstick cooking spray.
In a 2-qt. saucepan over medium
heat, melt butter. Stir in flour & garlic;
gradually stir in milk. Cook & stir 5 minutes
until mixture boils & thickens. Stir in cheese,
nutmeg & black pepper. Cook & stir until
cheese is melted. Gently stir in crabmeat –
spoon mixture into prepared dish.
Bake 20 minutes until top is lightly browned.
Serve with crackers for dipping. Serves 20

(recipe: campbells.com)
——————————–

Crispy Cheese & Bacon Potatoes

1/2 lb. bacon, cooked/crumbled (reserve
2-3 T. bacon grease)
3 russet potatoes (extra large, peeled/
chopped into 1/2-3/4″ pieces) about
6 C.
1 tsp. kosher salt
3/4 tsp. ground black pepper
1 1/2 C. shredded Cheddar cheese (or
Mexican blend)
3 green onions, sliced thin
=
Preheat oven 400 degrees F.
Place bacon grease on sheet tray &
move it around a bit (to coat). Place
cut potatoes on pan & toss with tongs to
thoroughly coat them in grease; sprinkle
with salt/pepper. Spread potatoes in a
single layer & bake 20  minutes, stir well
& bake 20 minutes longer. Stir again, making
sure that none of potatoes are sticking to the
tray. Bake another 15 minutes. Remove from
oven, stir & sprinkle generously with shredded
cheese & chopped bacon. Return tray to oven &
bake 2-3 minutes until cheese has melted. Top
with sliced green onions just before serving.
Serves 6

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

Crockpot Brown Sugar Ham

6-7 lb. picnic pork shoulder ham/
spiral or black forest ham
1/8 C. yellow/dijon or stone ground mustard
1/2 C. light or dark brown sugar
1 (20 oz) can pineapple – tidbits, crushed or
rings – DO NOT DRAIN

Place ham in crockpot – place mustard on ham,
pat with brown sugar then pour over pineapple.
Cover & cook on Low 6-7 hours. DO NOT OPEN
LID while it cooks, so heat doesn’t escape.
Slice & serve with pineapple & juices.
Serves 15

(recipe: themagicalslowcooker.com)
———————–
Crockpot Crustless Brown Sugar/
Pumpkin Pie

1 (15 oz0 can pumpkin puree
(not can that already has seasonings in it)
1 (12 oz) can evaporated milk
2 eggs
3/4 C. brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. salt

=
Optional side:
ice cream
=
Line insides of crockpot with foil.*
Mix all ingredients together in medium
bowl using a whisk until smooth. Spray
foil with nonstick cooking spray & pour
pumpkin mixture in crockpot. Cover &
cook on High 2 1/2 hours until filling is
set, keeping lid on the entire time.
When cooking time is done, remove lid.
Take the ceramic insert out of crockpot base
& place insert on a cooling rack for about
30 minutes. Serves 8

*Poster uses 2 pieces of heavy-duty foil &
makes a bowl in bottom of crockpot, layering
each piece on top of the other.

NOTE: it is easier to get foil with pie in it
out when pie has chilled completely

(recipe: themagicalslowcooker.com)
———————————
Crockpot Green Bean Casserole for
a Large Crowd

(6 qt or larger crockpot)

32 1/4 oz. can cream of mushroom soup
(three 10 3/4 oz. cans)
1/2 C. milk
1/8 tsp. black pepper
1/8 tsp. onion powder
145 oz. green beans (Ten 14.5 oz cans,
drained)
12 oz. French’s French Fried onions
(two  6 oz, ea. canisters)
——
In very large bowl whisk soup, milk,
black pepper & onion powder until
smooth. Stir in drained green beans.
Gently fold in 1 canister Fr. Fried onions
using a rubber spatula, taking care not
to break up the green beans.
Spray insides of crockpot with nonstick
cooking spray & pour bean mixture in.
Cover & cook on High 2 1/2 hours.

NOTE: if your crockpot is oven safe, sprinkle
remaining canister Fr. Fried onions on top of
casserole. Remove crockpot insert from heating
element & place in the oven WITHOUT the lid.
Cook 10 minutes at 350 degrees F. until onions
are browned.

(OR) Place onions in a small dish in oven 10
minutes until browned then sprinkle over
casserole. SEE NOTE BELOW

Set insert back in crockpot heating element,
cover with lid & set on WARM until ready to
serve. Serves 20

NOTE: If you don’t have an oven to brown onions:
place onions in a dry skillet on stove over medium-
high heat. Use a spoon & stir about 3 minutes until
browned; sprinkle over casserole.

Can I use fresh or frozen green beans?
Use 8 C. fresh (trimmed/cut) or frozen green beans
instead of canned. Cook 3 1/2 to 4 hours until beans
are tender.

How long can I keep this on Warm setting after
cooking?
Up to 3 hours – keep an eye on it & make sure
edges aren’t scorching – stir or turn off if edges get
too hot.

(recipe: themagicalslowcooker.com)
———————–
Crockpot Bacon/Green Bean Casserole

4 C. cut fresh green beans, uncooked
1 (10.5 oz) can cream of bacon soup
can use mushroom – do not add water
1/2 C. milk
1 tsp. Worcestershire sauce (or soy sauce)
6 oz. container French’s Fried onions, divided
12 oz. bacon, cooked & sliced/divided

In large bowl combine beans, soup, milk,
Worc. sauce, half the bacon & half the
onions – stir until combined. Add mixture
to crockpot. Cover & cook on High 3 1/2 hours
without opening lie during cooking time.
When cooking time is done, add remaining
onions to a hot skillet on stove top & toast
them until brown – sprinkle over casserole
along with remaining cooked bacon.
Serves 10

(recipe: themagicalslowcooker.com)
——————————
Crockpot Classic Mashed Potatoes

5 lb. russet potatoes – peeled/cut into
1-inch chunks
1 C. (2 sticks) salted butter, cut into cubes
1 (32 oz) carton chicken broth
1 (8 oz) pkg. cream cheese, softened/
cut into cubes
1/4 C. milk (or more, to taste)
salt/pepper, to taste

Place cut potatoes in bottom of 6 qt.
crockpot. Dot potatoes with 1 stick
cubed butter – pour chicken broth on
top. Cover & cook on High 4-5 hours –
potatoes are ready when fork tender.
Carefully drain excess broth from cooked
potatoes. Add remaining stick cubed
butter, cream cheese, milk & salt/pepper
to taste. Mash potatoes with a potato
masher until smooth (or leave a little
lumpy if you like). Add more milk, if
needed, to reach consistency you prefer.
Cover & keep potatoes on Warm setting
until ready to serve. Serves 10

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

No Fuss Pie Crust

2 C. flour
1/2 C. oil
3 T. cold water
1/2 tsp. salt
1/4 tsp. baking powder

Lightly spray a 9 inch pie plate with
nonstick cooking spray. In large bowl
whisk flour, salt & baking powder. Add
oil & water & mix until combined – form
into a ball. Press ball of dough into bottom
of prepared pie dish, spreading it out towards
the sides. Using your knuckles (or the bottom
of a glass), push it evenly across bottom & up
sides of dish. Crimp top edges or flatten using
fork tines. Fill with favorite filling & bake
according to pie instructions. Makes 1 crust.

(recipe: 1krecipes.com)
——————————-
No-Bake Pineapple Cream Cheese
Dessert

Filling:
8 oz. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (14-16 oz) can crushed pineapple,
drained
3/4 C. powdered sugar
1/2 C. pineapple chunks
1/2 C. shredded coconut (topping)

Crust:
1 1/2 C. graham cracker crumbs
1/3 C. sugar
1/2 C. butter, melted
====
Crust:
In large bowl mix graham cracker crumbs
& sugar; add melted butter – stir to combine
well. Press into a 8 X 8″ (or 9 X 9″) baking pan.

Filling:
In large bowl beat softened cream cheese &
powdered sugar until very smooth. Beat in
thawed Cool Whip – fold in drained pineapple.
Spread filling on top of crust. Top with pineapple
chunks & sprinkle with coconut.
Chill very well – at least 4 hours,
preferably overnight.

(recipe: 77tasty.com)
————————————
Old-Fashioned Banana Pudding

1 (12 oz) box N’illa wafers
2 1/2 C. sugar
6 C. whole milk
6 sliced bananas
1 C. self-rising flour
6 eggs, separated
1 tsp. vanilla

Preheat oven 350 degrees F.
Crumble enough wafers to cover the
bottom of a 9 X 13″ baking dish –
set aside remaining wafers to use for
decoration at end.

Combine all ingredients in large pot
(except 1/2 C. sugar).
In a large bowl combine all wet
ingredients – including 6 egg yolks

NOTE: set aside egg whites for meringue

Slowly add wet into dry mixture-stir until
completely dissolved. Cook over low heat
until thickened to pudding consistency.*

Once ready, remove from heat & cool
to room temperature.

Place sliced bananas over wafer crumbs &
pour mixture over them. In separate bowl
beat the 6 egg whites & slowly add in
remaining 1/2 C. sugar until a stiff meringue
forms – pour over pudding. Bake 8-10
minutes until meringue is golden brown on
top.

*The trick is to stir continuously & not get
too hot – so you don’t burn the pudding.

(recipe: 77tasty.com)
===================

Just got home from finishing up the grocery
shopping – at Kroger’s – MAN, they were
crowded! I saw a friend of mine riding on
one of those electric carts – she had nothing
in her cart; she said she didn’t have to shop
today, she just wanted to see all the ‘last
minute shoppers’ going crazy! WOW – that’s
different!

Woke up today thinking I’ve GOT to be over
this cold thing – nope, still feeling really
exhausted but had to ‘push ahead’ to get
the food stuffs for Weds. dinner. SUPER GLAD
I’m home now – dinner is hamburgers, something
EASY! As far as I know, all the presents/food/
stocking stuffers are bought – if there’s anything
I forgot . . . OH WELL!

Hope you’re making a big dent in all your holiday
plans!

Stay healthy & warm (today it’s 54 degrees F. here
in Michigan – with NO SNOW in the forecast for the
rest of the week! YAY!

Hugs;

Pammie

Just what you need – in the nick of time!

Cinnamon Sugar Pecans

1 egg white
2 tsp. water
2 tsp. vanilla
1 lb. pecan halves
1 C. sugar
1/2 – 1 T. cinnamon
1/2 tsp. salt

Preheat oven 250 degrees F.
Spray a baking sheet with nonstick
cooking spray. In a large ziplock bag
mix sugar, cinnamon & salt. In a large
bowl whisk egg white, water & vanilla
until frothy (you can use a fork or
elec. mixer – either works fine.) Place
pecans in bowl & stir to combine, coating
each nut in egg white mixture – pour nuts
into ziplock bag. Seal & shake to fully coat
in cinn/sugar mixture. Spread out in a
single layer on prepared sheet & bake
1 hour, stirring every 20  minutes.

(recipe: delishrecipes.net)
————————-

Eggs Benedict Bake
(refrigerated several hours or
overnight before baking)

3/4 lb. Canadian bacon
6 croissant rolls, cut into 1/2″ cubes
2 C. 2% milk
3 green onions, chopped
1 tsp. onion powder
1 tsp. ground mustard
1 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. paprika
1 envelope Bearnaise sauce mix

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place half of bacon in dish &
layer with croissants & remaining bacon. In
large bowl whisk eggs, milk, green onions,
onion powder, mustard, tarragon, salt/pepper
until blended – pour over top. Sprinkle with
paprika & refrigerate, covered, several hours
or overnight.
=
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake, covered, 30 minutes. Bake, uncovered,
15-20 minutes longer until a knife inserted into
center comes out clean. Let stand 5-10 minutes
before serving. Serves 12

Prepare Bearnaise sauce accordg. to pkg.
directions – serve with casserole

(recipe: tasteofhome.com)
———————-
Cranberry Cream Cheese French Toast
(refrigerated overnight before baking)

12 C. cubed French bread (about 12 oz)
2 (8 oz, ea) pkgs. cream cheese, cubed
1 (14 oz) can whole-berry cranberry sauce
12 large eggs, lightly beaten
2 C. 2% milk
1/3 C. maple syrup
2 tsp. cinnamon
dash ground nutmeg

additional maple syrup, for serving
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Arrange half of
bread in single layer in dish; top with
cream cheese cubes & spoonfuls of
cranberry sauce – top with remaining
bread.
In large bowl whisk eggs, milk, 1/3 C. syrup,
cinnamon & nutmeg, until blended – pour
over casserole. Refrigerate, covered,
overnight.
=
Remove casserole from fridge 30 minutes
before baking

Preheat oven 350 degrees F.
Bake, uncovered, 50-60 minutes until a
knife inserted into center comes out clean.
Let stand 10 minutes before serving. Serve
with additional maple syrup, if desired.
Serves 12

(recipe: tasteofhome.com)
————————–

Sausage/Crescent Roll Casserole

1 lb. bulk pork sausage (can also use spicy
or mild, as you like)
1 (8 oz) tube refrigerated crescent rolls
2 C. shredded mozzarella cheese
8 large eggs
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Drain. Unroll crescent dough into
prepared pan – seal seams & perforations.
Sprinkle with cooked sausage & cheese.
In large bowl whisk eggs, milk, salt/pepper &
pour over ingredients in dish. Bake,
uncovered, 35-40  minutes until a knife
inserted into center comes out clean. Let
stand 5-10 minutes before slicing.
Serves 12

Make ahead:
Refrigerate unbaked casserole, covered, several
hours or overnight. To use:
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake as directed, increasing time as necessary until
a knife inserted in center comes out clean. Let
stand 5-10 minutes before slicing.

(recipe: tasteofhome.com)
————————————
Cheesy Stuffing Cups

1/4 C. butter
3/4 C. chopped celery
1 1/2 C. water
1 (6 oz) box stuffing mix for chicken
1/3 C. dried cranberries
1/4 C. coarsely chopped walnuts
1 1/2 C. shredded Cheddar cheese,
divided
1 egg, beaten

Optional: 1 C. sliced fresh mushrooms,
added to melted butter in skillet with
celery
==

Preheat oven 350 degrees F.
Spray 8 muffin cups with nonstick
cooking spray.
In large skillet over medium heat melt
butter. Add celery & cook, stirring, 5
minutes until crisp-tender. Stir in water &
bring to boil. Remove from heat & stir
in stuffing mix, cranberries & nuts. Add
1 C. cheese & egg – mix lightly. Spoon
mixture into prepared muffin cups,
mounding stuffing as necessary to
fill cups. Sprinkle tops with remaining
cheese. Bake 10 minutes until cups
are heated through & cheese is melted.
Makes 8

NOTE: If you don’t have muffin pans –
you can spoon stuffing into 8 muffin
pan liners, place them on a baking
sheet & bake as directed.

(recipe: myfoodandfamily.com)
—————————

Crockpot Apple/Pecan Dump Cake

40 oz. canned apple pie filling
1 box yellow cake mix
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 1/2 C. chopped pecans
3/4 C. unsalted butter, melted

Spray insides of crockpot with nonstick
cooking spray. Spread pie filling in bottom
of crockpot. In small bowl mix spices &
sprinkle on top of pie filling. Sprinkle dry
cake mix evenly over top. Drop melted
butter, in spoonfuls, over top-you want this
to cover the top of the dry mix. Sprinkle
pecans on top, evenly. Cover & cook on
High 1 1/2 – 2 hours.
Serves 12

(recipe: crockpotladies.com)
—————————

Crockpot Hot Fudge Turtle Brownies

1 (18.4 oz) box fudge brownie mix
2/3 C. mini semi-sweet chocolate chips
2/3 C. oil
2 eggs, beaten
1/4 C. water
1 (11 oz) pkg. caramel baking bits
1/3 C. whipping cream
3/4 C. chopped pecans
1 (12 oz) jar hot fudge sauce
3/4 C. hot water

Spray insides of a 6 Qt. crockpot with
nonstick cooking spray.
In large bowl combine dry brownie mix,
choc. chips, oil, eggs & water – whisk just
until combined – do not over mix. Pour
mixture into crockpot & spread evenly.
In a microwave-safe bowl combine caramel
chips & cream. Microwave on High, stirring
after every 30-seconds until caramel is
completely melted. Stir in pecans & pour
over brownies in crockpot – use a knife to
swirl in caramel. In small bowl whisk hot
fudge sauce & hot water until smooth –
drizzle over caramel mixture. Cover & cook
on High 3 – 3 1/2 hours until brownies are
set around edges. Serves 10

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

Smoked Salmon Dip

8 oz. cream cheese, softened
1/2 C. sour cream
1 T. fresh lemon juice (or, to taste)
5 oz. smoked salmon, chopped fine
1 1/2 T. minced fresh chives
1 T. minced fresh dill
white pepper
=
cut up fresh veggies and/or
crackers for dipping
=
In food processor blend cream cheese,
sour cream & lemon juice until smooth.
Add salmon, chives, dill & pepper – blend
until combined well. Place on a serving
plate or bowl.
Serve with cut fresh veggies and/or crackers
as dippers.
Makes 2 Cups

(recipe: food.com)
—————————–

Baked Brie Phyllo Cups
with Craisins & Walnuts
(appetizer)

3 oz. light brie, skin removed,
cut into 15 half-inch cubes
4 T. craisins (dried cranberries)
4 T. chopped walnuts or pecans
2 T. honey
15 mini Phyllo shells (Athens company)
=
Preheat oven 325 degrees F.
In a bowl combine craisins, nuts &
honey – mix well. Arrange mini shells
on a baking sheet. Fill shells with 1
cube cheese per shell. Top with sticky
craisin/nut mixture & bake 5-7 minutes
until cheese melts. Serve immediately.
Makes 15

(recipe: skinnytaste.com)

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

I stayed home from church today because
my husband said I don’t need to infect more
people with my cold. Actually, today is the
first day I’m feeling like my ‘old’ self! Took
a shower & got CLOTHES on (not jammies)
and I’m improving! YAY!

Try to stay warm & HEALTHY!

Big Hugs;

Pammie

PS: I should add it’s 52 degrees F. today! In MICHIGAN!!!

AMAZING!

aaaaand – we have MORE recipes!

No-Bake Orange Balls

1 C. powdered sugar
3 C. crushed vanilla wafers*
1/4 C. butter, softened
1/2 C. finely chopped pecans (or
any type of nuts)
3 oz. orange juice concentrate,
thawed
(optional: sweetened coconut)

In a pie pan or shallow plate
place some powdered sugar
(and/or coconut)
=
Mix all ingredients together & shape
into walnut-sized balls. Roll balls in
powdered sugar and/or coconut.
Place on a baking sheet & refrigerate
until firm. Makes 15-20 cookies.

*you can place them in a ziplock bag
& use a rolling pin to crush them or
place them in a food processor.

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

Southern Maple Pecan Pie

1 C. brown sugar
1 C. maple syrup (pure maple
syrup is best)
3 eggs
1/2 stick butter or marg., melted
(4 T.)
2 tsp. vanilla
1/4 tsp. salt
2 C. pecans, chopped or whole

1 9-inch unbaked pie crust
=
Optional topping:
Whipped cream
Ice cream
=
Preheat oven 400 degrees F.
In large bowl whisk sugar, syrup,
eggs, butter, vanilla & salt – add
pecans & pour into crust. Bake 10
minutes.
Reduce heat to 350 degrees F.
Cook 30-40 minutes until filling is
set in center.
When cool, top with whipped cream
or ice cream. Makes 1 pie

(recipe: thesouthernladycooks.com)


Pineapple/Honey Glazed Ham

one 9-10 lb. bone-in, fully cooked/
smoked ham (butt or shank half)
1 T. whole cloves (optional)
2 (20 oz, ea) cans sliced pineapple
20 maraschino cherries
2 C. honey
2 C. light brown sugar

Let ham sit at room temp. for about
30 minutes.

Preheat oven 325 degrees F.
Trim off any skin from ham. Use a sharp
paring knife to score through the fat in a
diagonal crosshatch pattern without
cutting through to the meat. Push the cloves
into the ham (if using) placing them at the
intersections of the cuts. Place ham, flat-side
down, on a rack in a roasting pan. Drain
pineapples, reserving the juice. Arrange sliced
pineapple all over the ham, securing with
toothpicks. Add one maraschino cherry to center
of each pineapple slice & secure with a toothpick.
Pour 1/4 inch water in bottom of pan & tent the
ham with foil.
Roast ham (about 2 hrs 30 minutes or about
15 minutes per pound) until an instant-read
thermometer inserted into thickest part of ham
avoiding bone, registers 130 degrees F.
In a large saucepan combine honey, brown sugar &
reserved pineapple juice over medium heat. Simmer,
stirring occasionally, until thickened, syrupy &
reduced to about 3 Cups, 25-30 minutes. Set aside.

Increase oven temperature to 425 degrees F.
=
Uncover ham pan & carefully brush 1/3 of glaze
all over ham. (If the water in the roasting pan has
evaporated, add more). Bake ham 15 minutes more.
Brush with another 1/3rd of glaze & bake 15 minutes
more. Brush remaining glaze over ham & cook until
glaze is shiny & skin is dark golden brown & crispy,
about 15 minutes more. Let rest 15 minutes before
carving. Serves 12

(recipe: foodnetwork.com)
———————————-
Bacon/Cheddar/Potato casserole

6 C. chopped potatoes
6 slices bacon, cooked/chopped (save
a little for garnish)
3/4 C. mayonnaise
2 C. shredded Cheddar cheese, divided
1 C. chopped green onion (or use regular)
1/4 tsp. black pepper
1/2 tsp. salt
2 tsp. minced garlic
1/4 C. sour cream

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Place potatoes in a large mixing
bowl; add cooked/chopped bacon,
mayo, 1 3/4 C. shredded Chedd. cheese,
chopped onion, pepper/salt/garlic &
sour cream – mix well & pour into
prepared pan – smooth out evenly.
Cover with foil & bake 45 minutes.
Remove foil, add rest of cheese, extra
bacon & cook another 15-20 minutes.
Serves 6-8

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

Cheesy Beer Pretzel Dip

1 Cl Guinness Stout (or other strong-flavored
dark ale)
8 oz. cream cheese, softened
8 oz. Jack cheese, shredded
8 oz. sharp white Cheddar cheese, shredded
1 (5 1/2 oz) pkg. Boursin cheese (garlic herb)
1 tsp. hot sauce
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
=
Pretzel sticks, for dipping
=
In a medium saucepan heat beer over
medium-high heat. Once it starts to boil
lower to medium heat & whisk in cream
cheese. After cream cheese is melted, add
all other ingredients (except pretzels) & whisk
until smooth. Pour into a serving bowl & serve
with pretzel sticks. Makes 12 servings

Dip can be made ahead of time & reheated.

NOTE: it can also be served hot in a small
crockpot

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

Creamy Shrimp Scampi Dip

8 oz. cream cheese, room temp
1 C. shredded mozzarella cheese
1 C. sour cream
1/2 C. mayonnaise
1/2 C. grated Parmesan cheese
4 T. plain dried breadcrumbs
kosher salt
2 T. unsalted butter, plus 1 T. melted,
unsalted butter
1 lb. large, peeled & deveined shrimp,
tails discarded, cut into 1/4″ pieces
6 cloves garlic, thinly sliced
large pinch crushed red pepper flakes
1/2 C. dry white wine
1/2 C. fresh parsley leaves, finely
chopped
1 tsp. lemon zest
=
Slices of crusty bread and/or crackers
for dipping
=======
Position oven rack in top position
Preheat oven 375 degrees F.
=
In large bowl using elec. mixer beat
cream cheese, mozzarella, sour
cream, mayo, Parm, 2 T. breadcrumbs,
1/2 tsp. salt on medium-high until
smooth. Cover & refrigerate until ready
to add the shrimp.
=
In a large skillet over medium-low heat,
melt 2 T. butter; add shrimp, garlic, 1/4 tsp.
salt & red pepper flakes – cook, stirring
frequently, until shrimp just start to turn
pink (about 2 minutes). Add wine & bring
to a simmer – cook until shrimp are pink &
cooked through (about 2 minutes). There
will still be some liquid left in the skillet.
Remove skillet from heat & let shrimp
cool completely.
=
Meanwhile – in a small bowl mix parsley,
remaining 2 T. breadcrumbs, 1 T. melted
butter & lemon zest with a pinch of salt.
Stir shrimp, pan sauce & cream cheese
mixture together to combine. Transfer to
a 2-quart flameproof baking dish.

NOTE: the dip & breadcrumb mixture
can be covered & refrigerated overnight
separately at this point.

Sprinkle breadcrumb mixture over dip &
bake until hot & bubbly, 15-20 minutes.
Switch on broiler & broil until top is
golden brown, 1-3 minutes. Let rest
a few minutes then serve hot with bread/
and/or crackers. Serves 8-10

(recipe: foodnetwork.com)
——————————–

Crockpot Sweet Potato Casserole

4 lb. sweet potatoes, peeled/finely diced
4 T. melted butter
2 C. packed brown sugar
1/4 C. water
1 tsp. cinnamon
1/2 tsp. vanilla
pinch kosher salt
1 1/2 C. miniature marshmallows
1/2 C. whole pecans

Spray insides of crockpot with nonstick
cooking spray – place sweet potatoes in
crockpot. In medium bowl combine butter,
sugar, water, cinnamon, vanilla & pinch of
salt – whisk to combine then pour over
sweet potatoes – toss until fully coated.
Cover & cook on High 4 hours, stirring
every hour. Remove lid & top with
marshmallows & pecans. Reduce heat to
Low & cover. Cook on High about 10
minutes more until marshmallows are melted.
Serves 8

(recipe: delish.com)
———————————

Crockpot Creamed Corn

28 – 32 oz. frozen whole kernel corn
8 oz. cream cheese, room temp/cut
into pieces
1/4 C. butter
1 (4 oz) can evaporated milk
1 T. sugar
salt/pepper, to taste

Place corn in crockpot & add other
ingredients on top. Cover & cook on
High 2-3 hours (or Low 3-6 hours)
stirring occasionally. Serves 6

(recipe: southernplate.com)
————————-

Easy Turtle Caramel Cake

1 C. chocolate chips
1 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with nonstick
cooking spray. Prepare cake mix accordg.
to pkg. directions – pour half of batter into
pan & bake 15 minutes. Remove & cool.
In a double boiler, add caramels, milk &
butter – stir constantly until melted. Pour
over cooled cake. Sprinkle pecans &
chocolate chips on top of cake & pour
remaining batter on top. Bake an additional
20 minutes.

(recipe: 1krecipes.com)

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

I had a pleasant surprise today while babysitting –
my son & older grandson came home early (I had
only been there an hour!). Kind of like an early
present!

I mentioned to my husband that I didn’t think I’d
be able to sing in choir Sunday due to this cold &
he said: “Sing? You’re not even GOING to church!
You need to stay home & get better!” (You know –
for once, I had to agree with him!) It’s been since
Monday that I’ve been either totally stuffed up
and/or sneezing my head off – no fun. I don’t feel
really ‘sick’, just tired & miserable so staying home
this time makes sense. (Let’s just say I’ve been
getting a lot of knitting done – that, and sleeping).

Stay warm & HEALTHY!

Hugs;

Pammie