Tuesday Tastings

Here it is, two days past Christmas already! (My brain is still on Monday – not sure why, but without all my ‘usual’ meetings, I’m kind of lost on my days!) Yesterday’s belated Christmas dinner was great – my oldest brought his ‘cheesy potatoes’ (he said he features them on his banquet menu, at his restaurant) were WONDERFUL! I’d never had them before – he puts 4 different cheeses in them then tops them with butter & panko bread crumbs; to say I ‘pigged out’ would be an understatement. For a diabetic, lots of carbs ( potatoes) is a no-no, but I just couldn’t resist! He even added a little bacon, which just put them over the top. Since we decided that our meal would be a bit scaled-down (because I over stressed myself on Thanksgiving dinner), this meal was a feast AND a treat. Everything came together just perfectly, the meal was casual – eat a little, chat a little – sit back & ‘digest’ a little, then go back to ‘snacking’ again. Great food, great time.

Here in Michigan, we had a GREEN Christmas – no snow. HOWEVER – – – today is another story! It’s the PERFECT temperature for snow: 32 degrees F. and we’ve had a constant downpour of the ‘powdered sugar’ snow – that really fine snow that looks so pretty. (my husband just informed me that we’re not supposed to get the really heavy snow until after 3 p.m. – it’s only 12:45 right now) The good thing is: it’s not sticking to the roads! YAY! (we read the weather report last night which said: snow conditions: 100%, so we weren’t surprised – now I just hope it doesn’t get the idea to keep doing this and getting heavy – THEN I might get upset some! (not that I have any earth-shattering things to do today). I’m beginning the preparations for the special needs group newsletter for Jan-Feb. We do the SAME things every month, pretty much, but our ‘kids’ get upset if they don’t have the calendar for that next 2 month segment, so I’ve got my work cut out for me for the next few days. (it’s a 4 page newsletter with lots of clip art).

Recipes, you say? Well, I didn’t get the recipe from my son for his potatoes (I rather thought, after hearing some of the ingredients, that it would be a bit pricey for me to make, so I’ll just be happy to enjoy them when HE makes them!). Lots of other yummy-sounding recipes in my emails, so here’s a few to whet your appetites (IF you have any appetites left after all the holiday feasting!)



3/4 C. cornmeal
1 1/2 C. milk
1 egg, beaten
1 lb. ground beef, browned,
1 envelope dry chili seasoning mix
1 (16 oz.) can diced tomatoes
1 (16 oz.) can corn, drained
1 C. grated Cheddar cheese

Combine cornmeal, milk, and egg.
Stir in meat, chili seasoning mix,
tomatoes, and corn until well
blended.  Pour into crockpot;
cover & cook on High for 1 hour,
then on Low for 3 hours.
Sprinkle with cheese.  Cook another
5 minutes until cheese is melted
Makes 8 servings
Layered Blue Cheese Spread

3 pkg (8 oz ea) cream cheese,
softened, divided
1 C (4 oz) crumbled blue cheese
1/4 C plus 1 T. sour cream, divided
2 T. minced fresh parsley
1 T. minced fresh cilantro
1 T. minced chives
1/2 tsp. coarsely ground pepper
1/2 C. chopped walnuts
Assorted breads or crackers

On a serving plate, spread two pkg.
cream cheese into an 8-in. circle. In a
small bowl, combine blue cheese,
1/4  C. sour cream, parsley, cilantro,
chives & pepper until blended. Spread
over cream cheese layer to within 1/2 in.
of edges. In a small bowl, beat remaining
cream cheese & sour cream until smooth.
Spread over blue cheese layer to within 1 in.
of the edges. Sprinkle with walnuts just
before serving. Serve with breads or crackers.
Yield: 4 cups.
(recipe: Sandy-Marys Recipe Exchange)
Rum Balls

2-1/2 C. crushed vanilla wafers
(about 75 wafers)
1 C. ground pecans
1 C. confectioners’ sugar
2 T. plus 2 tsp. baking cocoa
1/4  C. rum
3 T. honey
2 T. water
Additional confectioners’ sugar and/or
crushed vanilla wafers

In large bowl, combine wafer crumbs,
pecans, confectioners’ sugar and cocoa.
Combine rum, honey and water; stir
into crumb mixture. Shape into 1-in. balls.
Roll in additional confectioners’ sugar
and/or wafer crumbs. Store in an airtight
container.Yield: 3-1/2 dozen
(recipe: Sandy-Marys Recipe Exchange)
Party Rye Spread

1/2 lb. bacon, chopped
8-oz. pkg. sharp Cheddar cheese,
1 onion, chopped
1 tsp. Worcestershire sauce
salt to taste
16-oz. loaf sliced party rye bread

Combine all ingredients except
party rye. Place in a food processor
and process into a paste consistency.
Chill to combine flavors. To serve, warm
mixture slightly at room temperature to
spreading consistency. Spread on party
rye slices; arrange on an ungreased baking
sheet. Place under a heated broiler until
bacon is cooked and spread is golden,
about 3 to 5 minutes. Serve warm.
Makes 4 dozen.
(recipe: Sandy-Marys Recipe Exchange)
Raspberry-Peach Cobbler

2 1/2 C. sliced, fresh peaches (or use frozen)
2 C. fresh raspberries (or frozen)
1/2 C. sugar
1 T. cornstarch
1 tsp. ground nutmeg
2 C. Bisquick baking  mix
1/2 C. milk
3 t. butter, melted
2 T. sugar or packed brown sugar

Preheat oven 375 degrees F.
Lightly butter bottom & sides of
deep-dish pie plate. Mix peaches,
raspberries, 1/2 C. sugar, cornstarch
and nutmeg in large bowl. Let
stand 10 minutes; spoon into
pie plate. Stir remaining
ingredients in same bowl until
dough forms. Drop dough by
spoonsful onto fruit mixture.
Bake 37-45 minutes or until
fruit is bubbly & topping is
deep golden brown and baked
(recipe: KStabby- from
Betty Crocker Bisquick II
You don’t have to save this fruity
dessert for summer only.  Make it
with frozen sliced peaches and
raspberries, thawed and drained,
in any season.
Glazed Apple Cookies
2 C. flour
1 tsp. baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 C. butter
1 1/3 C. brown sugar
1 egg
1/4 C. milk
1 C. raisins
1 C. chopped, peeled apples
1 C. nuts


1 1/2 C. confectioners’ sugar
1 T. butter
1/4 tsp. vanilla
2 1/2 T. milk

Preheat oven  375 degrees F.
Sift flour, baking soda, salt & spices;
set aside. In separate bowl, cream
butter and brown sugar; add egg.
Stir in dry ingredients. Add milk and
mix well. Stir in the raisins, apples and nuts.
Drop by teaspoon on ungreased cookie sheet.
Bake for 12 minutes.
To make icing:
Combine confectioners’ sugar, butter, vanilla
and milk. Spread over cooled cookies.
Makes 5 dozen
(recipe: Joan-1_Comfort_Foods Digest)
Marinated Beef Brisket

5 to 6 lb lean beef brisket
3 oz liquid smoke
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. onion salt
2 T. Worcestershire sauce
16 oz BBQ sauce – NOT smoked

Pour liquid smoke over meat and
sprinkle with salts. Marinate
overnight in refrigerator.
The next day, place meat and all
liquid in slow cooker & add
Worcestershire sauce. Slow cook
on low for 8 to 10 hours,
stirring occasionally. Add BBQ
sauce midway through cooking.
Meat will fall apart easily when
stirred. (Use additional BBQ sauce
if desired).
(recipe: KStabby-1_Comfort_
Foods Digest)
Tiramisu Cookie Log

1 pt. whipping cream
sugar to taste
15-oz. pkg. chocolate chip
2 C. brewed espresso or strong
coffee, cooled
Garnish: mini semi-sweet
chocolate chips

Using an electric mixer on medium-high
speed, beat together whipping cream &
sugar until stiff; set aside. Quickly dip
2 cookies into cooled coffee. Using a dab of
whipped cream, sandwich cookies together
upright, creating a log. Repeat process
until desired length of log is reached.
When finished, cover log with remaining
whipped cream; garnish with mini
chocolate chips. Chill until ready to serve, no
more than 3 to 4 hours. Serves about 10.
(recipe: Sandy-Marys Recipe Exchange)
Simply Scrumptious Frittata

1 T. oil
1/2 C. onion, chopped
1/2 C. green pepper, chopped
1 to 2 cloves garlic, minced
4 Yukon Gold potatoes, cubed
& cooked
3/4 C. cooked ham, cubed
8 eggs, beaten
Salt and pepper to taste
3/4 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Heat oil in a large heavy oven-proof
skillet over medium heat.  Add onion
& green pepper; cook until tender.
Add garlic; cook one more minute.
Stir in potatoes and ham; cook until
heated through.  Reduce heat to medium-
low; add eggs, salt and pepper.  Cook 5
minutes or until eggs are firm on the
bottom. Top eggs with cheese. Bake
5 to 10 minutes or until cheese melts.
Cut into wedges to serve. Serves 4
(recipe: KStabby from “Gooseberry
Patch Quick & Easy Family
Favorites Cookbook”
, 1_Comfort_
Foods digest)
Mustard Apricot Chicken

5 boneless, skinless chicken breasts
2 T. olive oil
1 C. flour
1/2 T. cracked black pepper
1 1/2 C. apricot preserves
2 T. Sherry wine
1/4 C. water
2 T. dijon mustard
1 T. soy sauce

Salt & pepper both sides of each
chicken breast. Dredge in flour and
shake off excess flour. Heat large
skillet over medium-high heat; add
olive oil. Once oil is hot, add chicken
breasts. Spread out breasts as
much as possible; sear on both sides
until a golden crust has formed.
Remove from pan; place on bed
of paper towels. Add sherry to pan
to deglaze; reduce heat to medium-
low. Add apricot preserves, mustard,
soy sauce to pan; stir mixture until
smooth. Season to taste with salt &
pepper. Add chicken breasts to sauce
and simmer 5 minutes until chicken
reaches internal temperature of
170 degrees F.
(recipe: Perdue Co.)
Spicy Pretzel Sticks

1 large bag pretzel sticks
1 pkg. Hidden Valley Ranch seasoning mix
3/4 C. vegetable oil
2 1/2 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. Mrs. Dash Original blend
2 dashes tabasco sauce
1 tsp. green chile powder

In small bowl, combine vegetable oil
and all seasonings; whisk to combine
well, stirring continuously. Place pretzel
sticks into a 1 gallon zip lock plastic bag.
Pour seasoning mixture over top, seal
bag & gently turn to coat completely. Set
bag aside for 8 hours or overnight.
Preheat oven 200ºF.
Pour pretzel mixture onto a baking sheet
and spread out. Place in oven; bake 45 minutes.
Remove from oven and serve.
(recipe: Bill-justapinch.com)
Beefy Crescent Casserole

1 lb Ground  Hamburger
1 can Cream of Mushroom Soup
1 package  crescent dinner dolls
3 oz. cream cheese
8 oz. cheddar cheese  grated

Preheat oven 375 degrees F.
Brown meat and drain. 
Mix with mushroom soup. 
Spread in  9x9 inch baking dish. 
Mix cheddar and cream cheese together. 
Pat out rolls on to  1/8 inch thick. 
Add equal amounts of cheese mixture on each triangle 
of dough. Roll up as crescent roll. place on top of 
meat mixture. Bake 30 minutes.
(recipe: Joan - Cream_Cheese_or_Sour_Cream)


good in tacos ,burritos, or nachos.

2 cups cooked shredded chicken
3 cups chicken broth
8 oz. can tomato sauce
1 pkg. taco seasoning
1 1/2 cups rice (uncooked)
1/2 cup green or red pepper, chopped
1 can corn, drained

Mix all in pan. Bring to a boil. Cover. 
Reduce heat and simmer 20-30 minutes or 
until water is absorbed (about 40-50
minutes for brown rice). Let stand
5 minutes; fluff
(recipe: Sandy-Marys Recipe Exchange)
Maybe it's me, but it sure seems like I have a 
ton of sweet recipes, and not very many savory
ones to offer - will try to correct that soon.
Yes, cookies/cakes/pastries are great, but 
usually after the holidays most people are 
'all sugared out'! Hope you're having a
ps: Am still working on "John's afghan" (my
special needs guy). Have around 12-15 squares
knit, but am going to try for around 42-49
squares: 7 X 7 (7 wide by 7 squares long - 
each square being 7 inches x 7 inches; that
'should' make a pretty good size for a
man that's around 5' 8/9' and a rather
hefty size. OH! Forgot to tell you - 
I'm starting to feel a little better
every day - more energy - FINALLY!
YAY! AND my legs don't feel like they
weight 2,000 lbs. each anymore! THANK

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2011/12/27/tuesday-tastings/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. 42 to 49 squares is quite a lot to have to do but you will master that and make the young man very happy. You feeling better is great news –keep it up girlfriend!!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: