View from my kitchen window

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Not the best of shots but you get the idea – woke up to WHITE all around outside! It’s almost 10 a.m. now and you can see where the sun hits the ground, the SNOW is melting – it’s 38 degrees out – WOW! Yesterday we were almost to 50 degrees – I guess Winter decided to get a jump on Fall – not good! (that brown round object middle left is my grandson’s covered sandbox – pretty sure we won’t be using that again soon).

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Quick reminder: These are NOT my recipes, the ‘source’ is listed below each recipe

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Sweet Potato, Apple & Spinach Salad

1/4 C. Catalina salad dressing
1/2 lb. sweet potatoes (about 2 small), peeled,
cut into 3/4 inch cubes
1 onion, sliced
2 apples, chopped
1 pear, chopped
1 (10 oz) pkg. baby spinach leaves

Heat dressing in large skillet over medium heat.
Add potatoes & onions; cook 10 minutes or until
tender, stirring occasionally. Add fruit; cook 3
minutes, stirring frequently. Toss with spinach in
large bowl, serve immediately. Serves 6, 1 1/2 C. each

(recipe: Kraft foods)
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Crockpot Apple Crisp

1 (3.4 oz) pkg. vanilla instant pudding mix
1/2 C. sugar, divided
1 tsp. ground cinnamon
10 Granny Smith apples (3 lb) , peeled &
sliced
1 C. fresh or frozen cranberries
6 T. butter, melted & divided
12 Nilla Wafer cookies, coarsely chopped
1/4 C. sliced almonds

whipped cream or thawed Cool Whip

Mix dry pudding mix, 1/4 C. sugar & cinnamon.
Toss fruit with 1/4 C. batter in large bowl. Add
pudding mixture; mix lightly; spoon into crockpot.
Cover with lid & cook on Low 4-6 hours or High
2-3 hours. Combine chopped Wafers, nuts, remaining
butter & sugar in shallow microwaveable dish. Micro-
wave on High 1 minute; stir. Microwave 1 1/2 – 2 minutes
or until golden brown, stirring every 30 seconds. Cool
Sprinkle top with nut mixture just before serving.
Serves 12, about 1/2 C. each
Good topped with whipped cream or Cool Whip

(recipe: Kraft foods)
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Ham & Cabbage Soup

2 C. ham, diced or shredded
2 T. olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
10 C. chicken broth (or ham broth*)
2 lb. head cabbage, cored & roughly diced
2 bay leaves
salt & pepper

In large saucepan or small stockpot, warm
oil over medium heat. Add onions; cook
stirring occasionally until translucent, about
5 minutes. Add carrots, celery & garlic; cook,
stirring occasionally, until carrots & celery are
crisp-tender, about 3 minutes. Add ham, broth,
cabbage & bay leaves; bring to boil over high
heat. Reduce to simmer, cover & cook until
cabbage is tender, 15-20 minutes. Add salt &
pepper, to taste. Remove bay leaves before
serving. Serves 10-12

How to make Ham Broth:
Combine 2 smoked ham hocks, 1
carrot, 1 celery stalk, 1 onion,
quartered, 2 bay leaves, 1 tsp.
whole peppercorns & 4 qts. water
in large stockpot. Bring to boil over
Low heat; reduce to a very gentle
simmer, cover & cook until meat falls
off ham hocks, 3-4 hours. Strain the
broth; add salt & pepper to taste. Makes
about 3 quarts

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

Bacon Ranch Cheese Ball

2 (8 oz, ea) pkgs cream cheese, softened
1/2 C. shredded Cheddar cheese
1 C. bacon crumbles, divided
1 pkt. ranch dressing mix

Place cream cheese in medium bowl;
mix with elec. mixer until both blocks
are combined. Add ranch mix; mix well.
Blend in shredded Cheddar cheese & half
of bacon crumbles. Using your hands, form
mixture into a ball. Place remaining bacon
crumbles in shallow dish and roll ball in
bacon crumbles. Refrigerate 1 hour before
serving. Serve with pita chips, crackers, etc.

(recipe: Facebook)
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Chipotle Taco Salad

1 lb. ground beef sirloin
1 c. chipotle salsa
2 T. water
6 C. shredded iceberg lettuce
4 C. baked tortilla chips
2 medium tomatoes, chopped
1/2 C. sour cream
4 medium green onions, sliced
1/4 C. shredded Mexican cheese blend

In 10 inch skillet cook beef over medium
heat 8-10 minutes; stirring occasionally,
until thoroughly cooked; drain grease. Stir
in 1/2 C. salsa & water; cook 1 minute. Place
1 C. lettuce in each of 6 bowls or shallow plates.
Top evenly with tortilla chips, tomatoes, beef
mixture, remaining 1/2 C. salsa, sour cream,
onions & cheese. Serves 6

(recipe: Betty Crocker site)
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Zucchini Meatloaf

2 eggs, slightly beaten
2 C. shredded zucchini (1 large or 2 small)
1/3 C. plain bread crumbs
1/3 C. chopped onion
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper
1 1/2 lb. lean ground beef

Topping:

1 T. packed brown sugar
2 T. ketchup
1/2 tsp. yellow mustard

Preheat oven 350 degrees F.
In large bowl, mix all meat loaf
ingredients until well blended. Press
mixture into ungreased 9 1/2 inch
deep dish glass pie plate; bake 25
minutes. In small bowl, mix all topping
ingredients until well blended. Remove
meat loaf from oven; pour off drippings.
Spread topping over loaf; return to oven
& bake 10-15 minutes longer or until
thoroughly cooked in center. Let stand
15 minutes before serving.

NOTE: Baking meat loaf in shallow pie
plate takes less time than baking it in
a loaf shape.

(recipe: Rhonda G-Marys Recipe Exchange)
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Pineapple Cream Cheese Pecan
Snowball Cookies

(no bake)

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) can crushed pineapple, well drained
1 C. chopped pecans
3 C. flaked coconut

In small bowl, beat cream cheese & pineapple until
combined, then fold in pecans. Cover & refrigerate
1 hour. Place coconut in shallow dish/bowl.
Remove from fridge, roll into 1 inch balls then
roll balls in coconut. Refrigerate 4 hours or overnight.
Makes about 2 dozen.

(recipe: Facebook)
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Twice Baked Potato Casserole

5 lb. potatoes, peeled & cut into chunks
1 (8 oz) pkg cream cheese, softened
1 stick butter
2 C. shredded cheese (your choice)
1 C. sour cream
1/2 lb. pkg. bacon, cooked & crumbled
8 green onions, diced (optional)
Milk (for mashing potatoes)

Preheat oven 350 degrees F.
Boil peeled potatoes; drain & add cream
cheese, butter, shredded cheese, sour
cream & milk (as needed) – mash to the
consistency you like then add 3/4 of the
bacon & 3/4 green onion. Mix well; top
with remaining cheese & green onions and
place in greased 9 X 13 pan. Bake 15
minutes until heated through.

(recipe: Facebook)
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Boston Cream Cupcakes

1 box yellow cake mix
1 (3.4 oz) box vanilla instant pudding mix
1 1/2 C. heavy whipping cream
1/2 C. powdered sugar
1/4 C. milk
1/2 C. sour cream

Prepare cupcakes according to cake mix
box directions; let cool. Mix together
pudding, cream, powdered sugar, milk
& sour cream. Beat on medium speed
until stiff peaks form. Cut each cupcake
in half (horizontally); add a dollop of filling.
Replace top half & frost with ganache.

Ganache: (chocolate icing)

1 C. heavy whipping cream
1 (12 oz.) pkg. semi-sweet chocolate chips

Place chocolate chips in a heat-proof bowl.
Heat cream in saucepan until it comes to
a boil. Remove from heat, pour over chocolate
chips; stir to mix together. Let cool slightly then
pour over cupcakes. Refrigerate until ready to
serve.

NOTE: This recipe can be made as a cake
instead of cupcakes. If making a cake,
pour filling in middle of 2 layers, replace
top & cover in ganache.

(recipe: Facebook)

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It’s now 2:30 p.m. and I just got home from an 11 a.m. doctor’s appointment – talk about a LONG wait! This was just a 4 month check up to my regular physician, so it wasn’t a ‘bad’ visit AND I managed to get a newborn baby hat knit during that time. Finished the last baby blanket last night (the crocheted one I liked the pattern on but which was SO boring to crochet!) – I’ll try to post a photo soon.

In one hour I have to drive to pick up our grandson at his bus stop – this week we got to watch him THREE days – that’s unprecedented, for us. I’m guessing it won’t be a very long visit today, as the person who picks him up tonight usually gets here around 5:30 (it takes us about 1/2 hour to drive home from bus, so we’ll be getting home somewhere very close to 5 p.m.). Maybe just enough time to play 1-2 games of Goofy Golf Machine – grandson’s favorite!

That’s about all for now – sure was surprised to see the ‘early’ snow – sure hope that trend doesn’t continue until AFTER Thanksgiving!

Have a great day – and ENJOY yourself some!!!

Hugs;

Pammie

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