What Does THIS Button Do?

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New wireless door bell

UPS delivered our new wireless door bell today – husband is in his glory. There’s a button on the back and, of course, he had to PUSH it . . . sigh. When I ordered this model it DID say it had several ring tones to choose from; it didn’t say it had a good 25+, with NO list of what songs/sounds in WHAT ORDER! After hearing husband (happily, I might add) hit the button for: “My Old Kentucky Home”, “Deep in the Heart of Texas”, quite a few classical pieces, one REALLY WEIRD (must be for Halloween) sound, one that when you push the button it goes: Ding Dong…HELLO! (weird). (husband just found the paperwork: there are THIRTY-TWO choices of songs! All I wanted was either Ding Dong or the Westminster chimes version of ding dong! Craziness! Husband isn’t happy it doesn’t have a volume control – it IS pretty loud (but, Hey! It’s much better than someone standing on our porch knocking and no one hears them!) (wonder how long the 3 AA batteries will last?

How’s your weather? It’s cold here with lots of little, tiny snowflakes flowing through the air. Temp right now: 25; last night was Knit Night and I drove home in a snow storm (of sorts) – light, fluffy stuff, so I drove about 8 MPH slower than normal – it wasn’t slippery. I’m hearing we might be getting 3 inches by tonight – sure hope not, tonight is special needs group AND the last time our kids get to practice their song before next week’s party! Oh well – using my (almost) favorite expression: It IS what it IS!

Gas prices are staying the same: $3.16/9 – YAY!

Today was the beginning of my ‘get it done’ time; got up early (husband decided to drive me, in case it was slippery) and delivered around 53 baby hats to the hospital. Husband had an ulterior motive: few minutes down the road is AVON DONUTS! You guessed it – we now have 1+ dozen donuts sitting here. Last night, being my Knit group’s last meeting before next year, I bought 3 dozen (very yummy) chocolate chip cookies for them, along with mini candy bars. Mid-meeting time, the manager of Panera brought us over an entire Cinnamon Crumb Cake, sliced up – can you say: SUGAR HIGH??? (let’s just say, I certainly wasn’t in the mood for MORE sugar – especially donuts, but husband and sons will be happy). Started the Christmas baking: have 3 loaves of breads for the neighbors: 2 cranberry and one cinnamon swirl – just waiting for them to cool enough to wrap and deliver . . . CHECK! Will probably start the cookie baking tomorrow, as I don’t have anything else on schedule. Christmas shopping is pretty much done, still need to go to the drug store and buy 4 bags of disposable razors, then I’m done!!! I LOVE AMAZON! A book I ordered about 3 days ago (for husband) just came; still waiting on 2 more video games (they could even be in our mailbox! Our mailbox is down a side street about 1/2 block away; since we live on a MAJOR highway, they no longer deliver to the houses – we have one of those pedestal-mounted multi-box contraptions).

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

Today’s recipes are more Holiday-oriented; dips, cheeseballs, cookies, etc.

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

Cocktail Cheese Balls/ Cheeseball

1 lb. Cheddar cheese, grated
1 T. grated onion
1 tsp. Worcestershire sauce
1/2 tsp. paprika
finely chopped pecans
chopped parsley
chopped chipped beef
-
After grating cheese, allow to come
to room temperature. Beat cheese
until creamy, then add onion, Wor.
sauce & paprika. Continue to beat
until completely blended. Shape 
into balls about 1". Divide balls into
three equal amounts, approx. 16
inches each). Roll 1/3 of balls in 
chopped pecans, 1/3 in parsley,
1/3 in chopped chipped beef. 
Refrigerate. Makes 48 balls.

When ready to serve: spear each
ball with cocktail picks. You can use
an apple or 1/2 grapefruit placed
cut-side down on a bed of lettuce,
as a holder.
NOTE: You can also shape the 
above mixture into a large cheese ball
and then roll in either pecans, parsley,
or chipped beef. Serve with crackers.

(recipe: Basic Recipes)
--------------------------------------

Hot Corn Dip

2 (11 oz.,ea) cans Mexicorn, drained
2 (4.5 oz,ea) cans chopped green chilies,
drained
2 C. grated Monterey Jack cheese (about 8 oz)
2/3 C. grated Parmesan cheese
1 C. mayonnaise
corn chips, for dipping
-
Preheat oven 350 degrees F.
Grease 9 X 13 baking dish with nonstick spray. 
In medium bowl, mix corn, chilies, cheeses &
mayonnaise until well mixed. Spread mixture in
prepared dish. Bake, uncovered, until bubbly
around edges, 30-40 minutes. Serve dip warm
with corn chips. Makes 12 servings.

(recipe: Food Network)
-------------------------------------

Christmas Dip

1 C. mayonnaise
1 C. Parmesan cheese*
2 C. artichoke hearts (16 oz)
1 dash garlic powder
1 dash hot pepper sauce
1 can shrimp or crab meat (small)
-
small bread rounds,
crackers, tortilla chips (for dipping)
-
Preheat oven 325 degrees F. Combine
all ingredients and spread into greased
baking dish. Bake 30 minutes or until hot.
Serve with bread rounds, crackers or 
tortilla chips. *Sprinkle with additional
Parmesan cheese last 5-10 minutes of
baking. May also be re-heated in
microwave.

(recipe: Rhonda G-Marys Recipe Exchange)
-----------------------------------------

Jalapeno Popper Rollups

1 (8 oz) pkg. cream cheese, softened
8 slices bacon, cooked & crumbled
1/3 C. grated Parmesan cheese*
1/4 C. finely chopped onion
1 medium jalapeno, finely chopped &
seeded
2 T. chopped cilantro
1 T. milk
2 (8 oz, ea) cans refrigerated crescent
rolls
salsa
-
Preheat oven 375 degrees F.
Mix all ingredients except crescent dough
together. Separate each can of dough into 8
triangles. Cut each triangle in half. Spread
each triangle with a generous tablespoon
of the cream cheese mixture; roll up triangle
wide portion to middle point. Place rollups
on baking sheet, point side down. Bake
12-15 minutes or until golden brown. Serve
warm with salsa. Serves 16

*Also good made with shredded Cheddar cheese

(recipe: Dawn-justapinch.com)
-----------------------------------------------

Peppermint Bark (candy)

12 oz. chocolate chips
1 lb. white chocolate chips
1/2 tsp. peppermint extract*
1/2 C. peppermint candy, crushed
-
Preheat oven 250 degrees F.
Line a 9 X 13 pan with foil, let it hang
over the sides. Spray foil with nonstick
spray. Pour chocolate chips in an even
layer on the foil; place in oven 5 minutes.
Remove & smooth with spatula. Place in
refrigerator until firm (about 20 minutes).
Melt white chocolate chips in a double
boiler. Stir in extract, let cool a little bit.
Pour melted chips over chocolate layer,
working quickly to spread. Sprinkle top
with crushed candy & gently press candy
into chocolate. Chill until firm. Lift foil,
shake off excess candy. Cut into 2 inch wide
strips. Chill in covered container. 

NOTE: Poster mentions she uses Ghiradelli
60% cacao bittersweet chocolate chips

*Poster notes she uses pure extract because
imitation might cause the chocolate to seize
up.

(recipe: Sharry-justapinch.com)
----------------------------------------------

Egg Nog Cookies
(made with egg nog)

2 1/4 C. flour
1 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. cinnamon
dash salt
1 1/4 C. sugar
3/4 C. butter, softened
2 egg yolks
1 tsp. vanilla
1/2 C. egg nog
-
Preheat oven 300 degrees F.
Mix flour, baking powder, nutmeg, 
cinnamon & salt in medium mixing
bowl; mix well. Cream together sugar
& softened butter until fluffy, about
1 minute; add egg yolks, mix until
well combined. Add vanilla, egg nog;
mix well. Add dry ingredients; mix
until just combined. Spray a large
cookie sheet with nonstick spray. 
Drop dough onto sheets using a cookie
scoop sprayed with nonstick spray.
Bake 20-22 minutes or until tops
spring back when lightly pressed.
Remove cookies to wire rack to cool.

Frosting:
4 T. softened butter
2 1/2 C. powdered sugar
1 tsp. vanilla
6 T. eggnog
1/4 tsp. nutmeg
dash salt
-
In small mixing bowl, cream butter,
then add rest of ingredients. Mix 
until smooth & glossy. Frost cookies
then let them rest on the counter
15 minutes for frosting can set up.

(recipe: Jamiecooksitup.net)
------------------------------------------
Butternuts (cookies)

3/4 C. butter plus 1 T., room temp  
1/2 C. powdered sugar
1/4 tsp. salt
1 3/4 C. flour
6 oz. pkg. butterscotch chips
1 C. finely chopped pecans

Glaze:
3 C. powdered sugar
1 tsp. rum extract (or other flavor)
1/2C. chopped pecans
3-4 T. milk or water
-
Preheat oven 325 degrees F.
Cream butter with powdered sugar & salt 
until light & fluffy. Beat in flour; mix well. Add
butterscotch chips & pecans; mix well. Shape
dough, a scant teaspoonful at a time, into balls.
Place 1 inch apart on ungreased cookie sheet.
Bake 15 minutes until firm but not brown. Let 
cool on wire racks. 
Prepare glaze:
Mix glaze ingredients (except nuts)until smooth. 
You can either dip cookies into glaze or using a 
spoon drizzle glaze over cookies. Sprinkle
chopped nuts over glaze quickly, so that nuts
will stick. Makes 3 dozen

(recipe: Denise-justapinch.com)
-----------------------------------------

Grandma's Old Fashioned Bread Pudding with
Vanilla Sauce

-
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
-
Pudding:
Preheat oven 350 degrees F.
Combine bread & raisins in large bowl.
Combine milk & 1/4 C. butter in 1 quart
saucepan; cook over medium heat until
butter is melted (4-7 minutes). Pour milk
mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour
into greased 1 1/2 quart casserole dish. Bake
40-50 minutes or until set in center. 

Sauce:
Combine all sauce ingredients except vanilla in
1 quart saucepan. Cook over medium heat, 
stirring occasionally, until mixture thickens &
comes to a full boil (5-8 minutes; stir in vanilla.

To Serve:
Spoon warm pudding into individual dessert
dishes; serve with sauce. Store leftovers in
refrigerator.

(recipe: Facebook)
---------------------------------------
(A friend sent me this recipe - she has 4 kids and just
tried it - she thinks it's MUCH better than any commercially
made hot chocolate mix)

Heavenly Hot Chocolate Mix

Yield: 10 cups of mix (30 servings)


5 cups nonfat dry milk powder
2 cups confectioners’ sugar
2 cups instant chocolate drink mix (Nesquik)
1 cup powdered nondairy creamer
1 cup malted milk powder (Carnation – found at Walmart)
1 cup chocolate malted milk powder (Carnation – found at Walmart)
1/2 cup baking cocoa

In a large airtight container, combine all ingredients. Store in a cool
dry place for up to 2 months. (Mixture will settle).

==
To prepare hot chocolate:
Place 1/3rd cup mix in a mug; add
3/4 cup hot water and stir until blended. Marshmallows optional

If you have all the ingredients, this seriously takes 10 minutes or

less to throw together….it is very good! Enjoy

– Taste of Home

——————————————————–

Mini Apple Fritters

2 C. flour
1/2 C. granulated sugar
2 1/4 tsp. baking powder
1 1/4 tsp. salt
2 tsp. ground cinnamon
2 large eggs
3/4 C. milk
2 T. melted butter
2 tsp. vanilla
2 apples, peeled & diced*
2 T. cooking oil

Combine flour, sugar, baking powder,
salt & cinnamon in mixing bowl; use a
whisk to stir & evenly blend. In separate
bowl, beat eggs with a whisk until yolks
& whites are combined; add milk, melted
butter & vanilla – continue to whisk. Using a
rubber spatula or large wooden spoon, gently
fold dry & wet ingredients together until
combined, being careful not to overmix. Gently
fold in chopped apples. In deep, heavy-bottomed
saucepan, heat at least 2 inches of oil until it
reaches 375 degrees F. ** Use a small cookie
scoop to drop batter into oil, then drop about
5 at a time, being careful not to decrease the
temperature of the oil. Using tongs, turn the
fritters over to cook evenly, about 2 minutes
per fritter. Remove fritters & dry/drain in a bowl
lined with paper towels, allow to cool for a
few minutes but still serve warm.

*In chosing apples – if you like tart flavors, use
Granny Smith apples. For sweeter flavors, use
Gala or Pink Ladies. Fuji apples are an excellent
balance of sweet and sour.

**To test that the oil is ready, carefully drop a little
batter into pan. If it rises to the surface & turns
golden brown almost immediately, the oil is
ready.

Fritter Toppings:
warm caramel drizzled over fritters
dust with powdered sugar
make a simple glaze using powdered sugar & milk

(recipe: Proctor & Gamble)
————————————————–

Softest Sugar Cookies!
(no rolling them out!)

2/3 C. shortening
2/3 C. butter
1 1/2 C. white sugar
2 eggs
2 tsp. vanilla
3 1/2 C. flour
2 tsp. baking powder
1 tsp. salt
1/3 C. granulated sugar (for decoration)

Preheat oven 350 degrees F.
Place granulated sugar (end of recipe) in
a shallow dish.
In medium bowl, cream together butter,
shortening & sugar. Stir in eggs & vanilla;
combine flour, baking powder & salt. Stir
into creamed mixture until dough comes
together. Roll dough into walnut-sized
balls then roll balls in granulated sugar in
shallow dish. Place cookies on ungreased
cookie sheet about 2 inches apart. Bake
10-12 minutes until bottom is lightly
browned. Remove from sheets to cool on
wire racks. Makes about 4 1/2 dozen.

(recipe: Facebook)
——————————————–

Peanut Butter Rice Treats

3 C. corn flakes, crushed
1 C. crunchy peanut butter
1/2 C. sugar
1/2 C. white corn syrup
6 oz. chocolate chips

Heat peanut butter, sugar & corn
syrup over low heat, to melt. Stir in
cereal, mix well. Pat mixture into 8 X 8
lightly greased pan.* Melt chocolate
chips over low heat or in microwave;
spread over top. Cool until firm, then
cut into bars.

*NOTE: You can also line the pan with
aluminum foil, then lightly spray with
nonstick spray – makes taking bars out
of pan easier.

(recipe: Facebook)
———————————————-

Crockpot Cinnamon Almonds

1 1/2 C. sugar
1 1/2 C. brown sugar
3 T. cinnamon
1/8 tsp. salt
1 egg white
2 tsp. vanilla
2 C. almonds (whole)
1/4 C. water

In medium bowl, mix together both sugars,
cinnamon & salt; set aside. In another
medium bowl, whisk egg white & vanilla until
frothy; add almonds – make sure the almonds
are thoroughly coated with egg white mixture.
Add cinnamon mixture; toss to coat. Thoroughly
spray inside of crockpot with nonstick spray.
Add coated nuts. Cover & cook on Low 3-4 hours,
stirring every 20 minutes. In last hour, add
1/4 C. water; stir well. (this ensures a crunchy
coating). Continue cooking nuts another 45
minutes- 1 hour. Stir well throughout cooking
process. Line a baking sheet with parchment
paper; spread almonds flat to cool. They will be
sticky at this point; make sure you separate them
a little and have no large mounds.

(recipe: Facebook)
—————————————-

Buttermilk Ranch Cheeseball

1 T. sour cream
1 (1 oz) pkg. ranch dressing mix (like Hidden Valley)
1 (8 oz) pkg. cream cheese
1/2 lb. Cheddar cheese, shredded
1/4 C. finely chopped pecans

Mix sour cream with ranch dressing mix in bowl
until smoothly combined. Add cream cheese &
Cheddar cheese; mix with your hands until
thoroughly blended. Chill mixture 5 minutes, then
shape into a ball. Place chopped pecans in a shallow
bowl; roll all sides of ball in nuts, to coat. Serve
immediately. Makes 1 ball

(recipe: Facebook)

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

I know – I don’t usually do that: post all holiday foods and no ‘meat & potatoes’ stuff, but I have SO many really good sounding recipes I thought you might not mind.

Not much else going on around here, dinner is leftover chili; husband told me when I got home last night that he thought the chili was so good this time, he had THREE bowls! Glad he liked it! Middle son stopped by right after I had finished making it and he had some; I asked him how it was. He answered: “Mom, when HASN’T your chili been awesome!” (What a kid!!!)

Hope you’re staying warm, relaxing a bit, and taking the MANY Christmas chores a little-at-a-time. Don’t over stress it! (I keep telling myself that, too). Life’s short – don’t try to rush it too much!!!

Big hugs;

Pammie

PS: The second ‘lacy’ scarf is 1/4th done!


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