Friday Fun!

Well, it’s now Friday and I’m happily relaxing in front of my computer while writing to you. Did the ‘usual’ radiation treatment, then took youngest son to get his hand cast removed. He is now sporting a ‘clam shell’ cast (sort of a small wrap around semi-hard cast which only covers the outside and top of his hand, to sort of stabilize the outside finger bones). He was ordered to give it a try for two weeks, then if it felt better, remove the cast and he’s done! (if problems, of course, call and come back in); he was thrilled to be carrying a much lighter weight on his right arm!

Not much going on right now, tomorrow is more chauffeuring youngest son to and from our local Christmas parade – because of his hand injury, he’s been relegated to carrying the band banner, but that’s Ok, too. I also discovered tomorrow is the day our local historical society is holding their Winter Sale; this is an event I look forward to, as they have lots of great items for sale. Our knit group has donated knit & crocheted dishcloths for this (in fact I have more to deliver tomorrow). This event is held in the “Historical Park” which houses many old buildings of the era; their sale is held in the Jacober’s Store (like a General Store) with a Christmas tree covered in hand-made ornaments (for sale) – I love seeing all the interesting and unusual ones! There are baked goods, many fresh pine garlands, wreaths, etc. as well as already made up Christmas baskets filled with goodies – lots to see and buy! Looking ahead to the coming week, I see it’s another ‘busy’ time: Sunday church & choir practice, Monday is the Ladie’s Christmas Fellowship dinner, Tuesday is Knit Night, Weds is my special needs group, Thurs is more driving of youngest son – I think my next actual FREE day is a week away! See? Retired people ARE more busy than when they worked (and I’ve been ‘retired’ for 28 years!)

This week brings more yummy-sounding recipes – today’s are mostly sweet goodies (but there’s nothin’ bad about that!). Please remember (for those of you who are new to  my blog) THESE ARE NOT MY RECIPES, they are recipes I’ve culled from various recipe sites I subscribe to, that also sounded too good not to pass on to you!


No-Oven Peanut Butter Squares

1/2 C. butter or margarine
2 C. powdered sugar
1 1/2 C. graham cracker crumbs
1 C. creamy peanut butter
12 squares semi-sweet baking
chocolate, melted (1 1/2 pkgs)

Line a 9 x 13 pan with foil, with ends
of foil extending over sides of pan. Melt
butter in large microwavable bowl on
High 45 seconds. Add next 3 ingredients;
mix well. Spread into prepared pan;
cover with melted chocolate. Cut
partially through dessert to mark
48 squares. Refrigerate 1 hour or until
firm. Use foil edges to remove dessert
from pan; cut into squares.
Mint Thins

1 pkg. (8 squares) semi-sweet baking
chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve Ritz crackers, (36)
1 (6 in.) candy cane, crushed

Cover several cookie sheets
with waxed paper. Mix chocolate
and extract. Dip crackers in chocolate
mixture, turning to completely coat
each cracker; carefully scrape off excess
chocolate. Place crackers in single layer on
baking sheets; sprinkle tops with crushed
candy cane. Refrigerate 30 minutes or
until chocolate is firm.
Peanut Butter Version:
You can also omit peppermint
extract & crushed candy cane; spread
each cracker with thin layer of peanut
butter before dipping them into melted
Cinnamon Cookies

3/4 C. butter, softened
1 C. sugar
1 egg yolk
2 C. flour
1 T. ground cinnamon
3 C. finely chopped pecans

Preheat oven 350 degrees F.
Beat first 3 ingredients at medium
speed with elec. mixer 2-3  minutes
or until light & fluffy. Add flour
and cinnamon; beating well. (Dough
will be stiff). Roll dough to 1/8
inch thickness between two sheets
of parchment paper. Remove top
sheet of parchment, invert dough
onto a lightly greased baking sheet.
Remove parchment paper and press
pecans, evenly, into dough. Bake
15 minutes, reduce heat to 250 and
bake 10 minutes more. Remove from
oven and cut cookies, (while dough
is hot) into 3 x 1 1/2 inch. rectangles,
using a pizza cutter. Cool on wire rack.
Makes 3 dozen.
(recipe: DDJ – 11/30/11)
Ham Soup with White Beans

1 (16 oz) pkg dried navy beans
1 T. olive oil
2 C. chopped yellow onion
4 garlic cloves, minced
8 C. chicken broth
4 C. water
2 T. chopped fresh parsley
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 smoked ham hocks (about 1 lb.)
2 bay leaves
1 (14.5 oz) can petite diced tomatoes,

Sort & wash beans (according to pkg.
directions); place in Dutch oven. Cover
with water to 2 inches above beans;
bring to a boil; cook 2 minutes. Remove
from heat; cover & let stand 1 hour –
Heat oil in pan over medium heat. Add
onion, cook until tender, stirring
occasionally. Add garlic & cook 1 minute,
stirring frequently. Add drained beans, broth
and remaining ingredients, bring to a boil.
Cover, reduce heat and simmer 2 1/2
hours or until beans are tender, discard
bay leaves. Remove ham hocks with
slotted spoon and cool slightly. Remove
meat from bones, discard fat, gristle
and bones. Shred meat with 2 forks.
Place 1 Cup bean mixture in a blender;
process until smooth. Return pureed
bean mixture to pan; stir until
blended. Stir in meat. Makes 8 servings.
(recipe: RDJ 11/30/11)
Gingerbread with Cinnamon Ice Cream

1/2 C. butter, room temp
1/2 C. sugar
1 egg
2 1/2 C. flour
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. Kosher salt
1 C. hot water
1 C. dark molasses

Preheat oven 350 degrees F.
Butter a 9 inch pie pan. Using elec.
mixer with paddle attachment, cream
butter & sugar. Beat 4-5 minutes, scraping
sides occasionally until mixture is light &
fluffy. Add egg; mix. In separate bowl,
combine flour, baking soda, cinnamon,
ginger, cloves & salt. In another bowl,
combine hot water with the molasses.
Add flour mixture and molasses mixture
to cream butter in alternate batches,
occasionally scraping sides of bowl. Pour
mixture into pie pan and bake 45 minutes,
until toothpick inserted in center comes
out clean. Makes 1 ‘pie’

Cinnamon Ice Cream

2 C. whole milk
3 cinnamon sticks
5 large egg yolks
3/4 C. sugar, plus 1 tsp.
1 C. heavy cream
1 tsp. ground cinnamon

Heat milk & cinnamon sticks in heavy
saucepan over medium heat until
scalded (small bubbles have formed)
In separate bowl, whisk egg yolks &
3/4 C. sugar until sugar is dissolved
and yolks are pale yellow color. Very
slowly add hot milk to egg yolk
mixture, whisking entire time.
(If this is done too fast it will cook
the egg and little pieces of yolk will
be floating in your custard. If this
happens, pour milk/egg mixture
through a sieve before proceeding.)
Return egg/milk mixture to saucepan
& cook over low heat, stirring
occasionally with wooden spoon. (will
slowly begin to thicken in 3-4 minutes)
To test if it is done-coat the spoon with
custard and run a finger across the
spoon – if the line where your finger
was does NOT break, it is ready.
Remove custard from heat,
IMMEDIATELY add heavy cream to
stop cooking process. Remove
cinnamon sticks from custard.
In a separate bowl, combine
ground cinnamon & 1 tsp. sugar.
Sprinkle cinnamon mixture into
the custard. Allow custard to cool
at room temperature. Refrigerate,
loosely covered, until chilled
Freeze in an ice cream maker
according to manufacturers
instructions. Serve over
warm gingerbread.
Mrs. Claus’ Christmas Bread

1 C. sugar
2 T. butter, softened
1 egg, beaten
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C. orange juice
1 C. fresh cranberries, chopped
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Blend sugar, butter & egg together
in large bowl. Add remaining
ingredients; mix well. Pour into
a greased 9 x 5 inch loaf pan.
Bake 45-50 minutes. Makes 1 loaf.
(recipe: Sandy-Marys Recipe Exchange)
Holiday Stuffed Mushrooms

1 lb. bacon, crisply cooked & crumbled
1 (8 oz) pkg. cream cheese, softened
1 T. dried, minced onion
2 tsp. Worcestershire sauce
1 lb. mushrooms, cleaned
and stems removed

Preheat oven 375 degrees F.
With elec. mixer set to medium-high
speed, thoroughly combine cream cheese,
onion & Worcestershire sauce. Stir in
bacon and mix. Fill mushroom caps
with  mixture. Arrange on an
ungreased baking sheet. Bake
15 minutes or until tops of
mushrooms are golden brown.
Makes 6-8 servings.
(recipe: Sandy-Marys Recipe Exchange)
Pineapple Salad

1/4 C. cold water
1 envelope unflavored gelatin
3/4 C. sugar
1 (8 oz) can crushed pineapple, drained
and juice reserved
1 C. whipping cream
1 C. cottage cheese
5 maraschino cherries, halved

Pour water into medium bowl, stir in
gelatin until dissolved; set aside. Pour
sugar into a 2-quart saucepan; add
reserved pineapple juice. Heat over
medium-low heat until sugar has
dissolved. Remove from heat & stir
into gelatin mixture. Set aside until
mixture is room temperature. With
elec. mixer on high, beat whipping
cream until stiff peaks form. Add
pineapple and cottage cheese to
cooled gelatin  mixture. Fold in whipped
cream; arrange cherry halves, about
2 inches apart, in bottom of a 6
Cup round salad mold. Carefully
spoon in salad mixture. Chill until
firm, at least 2 hours. When ready
to serve, unmold onto a chilled
serving platter. Serves 8-10
(recipe: Sandy-Marys Recipe Exchange)
Magic in the Middle Cookies

1 1/2 C. flour
1/2 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. granulated sugar
1/2 C. brown sugar, firmly packed
1 stick butter, softened
1/4 C. smooth peanut butter
1 tsp. vanilla
1 large egg
1 large egg yolk
3/4 C. smooth peanut butter
3/4 C. confectioners sugar

Preheat oven 375 degrees F.
Lightly grease two baking sheets. In
medium sized bowl, whisk together
flour, cocoa, baking soda & salt. In
another medium-sized bowl, beat
together sugars, butter and 1/4 C.
peanut butter until light and fluffy.
Add vanilla, egg & egg yolk, beating
to combine, then stir in dry ingredients;
blending well.
In small bowl, stir together 3/4 C.
peanut butter & confectioners sugar
until smooth. Flour hands (or use
a teaspoon scoop); roll filling into
26 one-inch balls.
Scoop 1 T. of dough; make an
indentation in center with your
finger; place one of the peanut
butter balls into indentation.
Bring cookie dough up & over
filling, pressing edges together to
cover the center. Roll cookie in
palms of your hand to smooth
it out into a ball. Repeat with
remaining dough & filling balls.
Roll each completed cookie in
granulated sugar then place on
prepared baking sheets, leaving
about 2 inches between cookies.
Grease the bottom of a drinking
glass and use it to flatten each
cookie to about 1/2 inch thick.
Bake cookies 7-9 minutes, until
set and you can smell chocolate.
Remove from oven, cool on rack.
Makes 26 cookies.

It’s been a very nice WINTER day here in Michigan- woke up to

a light dusting of snow, but the sun melted it quickly. It’s now 8:45

p.m. and 27 degrees (about par for this time of year). Enjoy your





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2 CommentsLeave a comment

  1. […] more: Friday Fun! « Pammie's Place Tags: center-comes, comes-out-clean, cream, cream-butter, good-not, mixture, […]

  2. Do you ever get dizzy riding that merry go round of activities? I know I certainly would. Remember deep breaths, many smiles, and maybe some real big –loud laughter noises are what this old lady prescribes.

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