Almost the end of this year!


I don’t know about your schedule, but around here things are moving kind of slow – no big dinners to prepare, presents to wrap, appointments to keep – kind of nice! I managed a multi-store shop today, getting those items needed, like printer ink (special needs group’s newsletter is due very soon), batteries (always in need of those!), bird seed (our outdoor birdies need food, too!), Mt. Dew (on sale – husband’s favorite ‘drink of choice’), a few groceries, quick stop at the drug store – shampoo, etc., then to pick up the mail. It was nice to ‘get out’ on my own; other than church yesterday, I’ve pretty much been ‘house bound’ – finally getting over the viral-thing, still stuffed up sinus, but getting better.

Our weather is doing it’s ‘usual for this time of year’ thing: went from the 30’s to the teens; got in the car to a brisk 16 degrees; it’s supposed to be getting colder the next 2 days, then warm up a little (HA! Michigan in winter is NEVER very warm, but you get used to it!). Looking at the rest of the week: it goes from a ‘high’ today of 19 to Friday’s 6 (and that’s the expected HIGH!) along with some show showers – maybe, during the week. Oh, joy . . . I was thinking today while walking through a very clear parking lot: “At least it’s ONLY cold – not cold and tons of snow, or ice, or rain – or all three!” There are ALWAYS blessings, if you just look for them!


Along with the upcoming New Year’s holiday – and probably parties, I’ll try posting FUN foods!


Bacon Crescent Appetizers

1 (8 oz) pkg. cream cheese, softened
8 slices bacon, cooked & crumbled
1/3 C. grated Parmesan cheese
1/4 C. finely chopped onions
2 T. chopped fresh parsley
1 T. milk
2 (8 oz, ea) cans refrigerated crescent
dinner rolls

Preheat oven 375 degrees F.
Mix all ingredients except roll dough. Separate
each can of dough into 8 triangles; cut each
triangle lengthwise in half. Spread each dough
triangle with 1 generous teaspoon cream cheese
mixture; roll up, starting at short side of triangle.
Place, point-sides down, on baking sheet. Bake
12-15 minutes or until golden brown. Serve warm.
Makes 16 servings.

(NOTE: you can also sprinkle tops of these with
poppy seeds just before baking, if you wish)

(recipe: Kraft foods)

Baked Spiral Bites

2 (8 oz, ea) refrigerated crescent
dinner rolls
1 (5 oz) jar pimento spread (Kraft)
4 green onions, sliced

Preheat oven 375 degrees F.
Unroll dough into 2 rectangles;
firmly press perforations & seams
together to seal. Spread dough with
pimento spread; top with onions. Roll
up, starting at one short end. Cut each
roll crosswise into 8 slices; place, cut-
sides down, 2 inches apart on baking
sheets. Bake 15 minutes or until
golden brown. Serve warm. Makes 16

(recipe: Kraft foods)

Slow-baked Chicken Wings

5 lb. chicken wing drummettes,
or wing pieces, thawed

1 C. soy sauce
1/2 C. brown sugar
1/2 C. white sugar
1/2 C. French dressing
5 cloves garlic, peeled
1/2 tsp. ground ginger
1/4 tsp. dried pepper flakes,
or chipotle pepper

Preheat oven 400 degrees F.
Pour thawed chicken wings into
large greased baking pan; bake
1 hour, turning once. Transfer
wings to another pan lined with
greased foil.* Blend all sauce
ingredients together using blender;
pour over wings.

Reduce oven temperature to 250 degrees F.

Bake wings 1 1/2 hours, basting every
30 minutes. Can be eaten immediately or
placed in a warm crockpot; using crockpot
will take away any crispness. Serves 6-8

NOTE: They can be served with hot sauce
or Buffalo sauce.

*The extra steps in moving wings from pan
to pan is to render off any fat, and to get
wings out of juice & fats from previous
cooking time. Foil makes clean up easier.

(recipe: Mary

Mini Crab Cakes

2 eggs
1 1/2 C. water
1/3 C. butter, melted
1 (6 oz) pkg. stuffing mix for chicken
2 (6 oz, ea) cans crabmeat, drained &
1 stalk celery, finely chopped
4 green onions, sliced
1/4 C. mayonnaise*
1/4 C. apricot preserves
1 tsp. hot sauce

Preheat oven 400 degrees F.
Whisk first 3 ingredients in medium
bowl until blended. Add stuffing mix,
crabmeat & vegetables; mix well.
Drop heaping tablespoonfuls, 2 inches
apart, onto greased baking sheets; flatten
slightly with spatula. (you should have
40 mounds). Bake 8-10 minutes or until
golden brown. Mix remaining ingredients
until blended. Serve crab cakes with sauce.
Makes 40 servings.

*can substitute Miracle Whip

(recipe: Kraft foods)
Chocolate Chip Cheese Ball

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened (do not use
3/4 C. confectioners sugar
2-3 T. brown sugar
1 tsp. vanilla
1 C. miniature chocolate chips
3/4 C. pecans, chopped

In mixer, beat cream cheese & butter
until creamy. Add sugars & vanilla; mix
until well-combined. Stir in chocolate
chips; cover & refrigerate at least 2
hours. Mold cold mixture into a ball &
cover with plastic wrap; refrigerate
1 more hour. Roll ball in chopped nuts
just before serving. Serves 15-20.

Good served with: cinnamon or honey
graham crackers, vanilla wafers, short
bread or butter cookies.

NOTE: Poster mentions she serves this
right after mixing, without refrigerating
OR rolling in nuts!


Smoked Salmon Dip

1 small can salmon (size of tuna can),
3 T. prepared tomato pesto
2 T. prepared sliced sun-dried tomatoes
2-3 T. boursin cheese
1-2 T. sour cream
1/4 – 1/2 tsp. natural liquid smoke,
IF you’re using unsmoked salmon

In medium bowl, mix salmon, pesto,
sundried tomatoes, boursin cheese – crumbled
up to mix in well. Add liquid smoke, if using;
sour cream; mix well. Check taste at this
point – add salt & pepper, if desired. Serve
on platter with crackers, warm bread slices,


Apple Fritters

1 C. flour
1/4 C. sugar
3/4 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/3 C. milk
1 egg
1 C. chopped apple
(oil, for frying)


2 C. powdered sugar
1 1/2 tsp. milk

Combine flour, sugar, salt, baking
powder, cinnamon; stir in milk &
egg until just combined. Fold in
apple. Pour oil in skillet so that is
approx. 1 1/2 inches deep; heat
on High. Oil is ready when a little
dough dropped in, floats to the top.
Carefully add dough to oil in heaping
teaspoons. Cook until brown, about
2 minutes, then flip. Cook another
1-2 minutes until both sides are
browned. Transfer briefly to paper
towels to absorb excess oil, then
transfer to cooling rack. Make glaze
by stirring milk & powdered sugar
together in a small bowl. Drizzle
glaze over fritters. Wait approx.
3 minutes for glaze to harden, then flip
fritters over & drizzle glaze over the
other side. Best served warm.

(recipe: Facebook)

Hot Bacon Cheese Spread

1 loaf (16 oz) round Italian bread
12 slices bacon, cooked & crumbled
1 (8 oz) pkg. shredded Colby & Monterrey
Jack cheese
1 C. grated Parmesan cheese
1 C. mayonnaise
1 small onion, finely chopped
1 clove garlic, minced

(crackers, for dipping)

Preheat oven 400 degrees F.
Cut lengthwise slice from top of
bread loaf; remove center, leaving 1 inch
thick shell. Cut removed bread into bite-
sized pieces; set aside. Mix remaining
ingredients until well blended. Spoon into
bread shell; cover with top bread slice.
Wrap in foil; place on baking sheet & bake
15-20 minutes until filling is heated through.
Serve with reserved bread pieces & crackers.
Makes 28 servings, 2 T. spread & 1/2 oz. bread
cubes each.

Note: Replace top of bread loaf & refrigerate
any remaining cheese spread in bread shell.
To reheat, microwave bread shell & cheese
spread on High 1-2 minutes or until cheese
spread is heated through, stirring once.

(recipe: Kraft foods)

Stompin’ Good Jalapeno Squares

2 (4 oz) cans jalapeno peppers, seeded, chopped
1 lb bacon, fried, crumbled
1 (12 oz) pkg shredded Mexican 4-cheese blend
1 (4 oz) can sliced mushroom stems and pieced, drained
10 eggs, well beaten

Preheat oven to 325 degrees.Line bottom of 9×13 baking dish with jalapenos. Sprinkle bacon pieces, cheese and mushrooms in layers. Pour beaten eggs over top. Cook for about 25 to 30 minutes or until center is
firm. Let stand 15 minutes before slicing.Cut into squares and serve hot. Makes 8 servings

NOTE: If you want a mild “hot”, just use 1 can jalapenos.

(recipe: Rhonda G-Marys Recipe Exchange)

I might be able to come up with a few more ‘party’ recipes before the New Year – we’ll see what’s posted on my emails (haven’t read them yet).

Hope you’re enjoying this ‘in between holidays’ time – stay healthy, warm, and remember to smile a little (makes people wonder what you’re up to!).



PS: My friends from “Key of Hope” ministry – the kids from Africa, left to go back home today. I can only imagine the stories they will tell their friends and families of their experiences in America! From squatter huts to the luxuries of the United States of America! What a dream come true!

Published in: on December 30, 2013 at 4:00 pm  Leave a Comment  
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