Just Plain Thursday

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Nothin’ special planned for today – quick trip to the grocery store later, maybe some knitting – nothing special. Looking over todays posts on Facebook, there are LOTS of great-sounding recipes so I decided to just post recipes! Here ya go:

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

Crockpot Apple Butter

10-12 apples (depending on size)
1/2 C. brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 C. water
splash lemon juice

Core & peel apples. Place apples,
spices, water, brown sugar & lemon
juice in crockpot. Cook on Low
10 hours. Stir occasionally. After
10 hours, uncover & cook on Low
until consistency of apple butter
gets a little thicker. Place apple
butter in blender & pulse until
smooth. Can be refrigerated.

(recipe: CrockPot Moms)
————————————

Cornbread Chicken Enchilada
Casserole

1 (8.5 oz) box corn bread mix
1 (10 oz) can enchilada sauce
1 (14 oz) can whole kernel corn
1 (4 oz) can green chiles, drained
chopped
2 C. cooked chicken breast, shredded
1 C. salsa (your choice)
1 1/2 C. Mexican-4 cheese blend,
shredded
1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 T. fresh cilantro, chopped
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Grease 9 X 13 pan. In large bowl
stir milk, egg, butter & cornbread
mix until well incorporated; pour
into pan & bake 15-20 minutes or
until just set. Combine enchilada
sauce, salsa, green chiles, corn,
cumin & red pepper flakes together
in bowl. Remove cornbread from oven,
poke the op all over with a fork & pour
enchilada mixture over top. Spread
shredded chicken on top & sprinkle
with cheese. Return to oven & bake
15-20 minutes longer until cornbread
is cooked & cheese is melted. Remove &
let cool 5-10 minutes; garnish with cilantro
& serve hot. Serves 6

(recipe: 12 tomatoes.com)
———————————–


Holiday Bacon Appetizers

1 sleeve country-club style crackers
3/4 C. grated Parmesan cheese
1 lb. thinly sliced bacon

Preheat oven 250 degrees F.
Lay crackers face up on a large rack
over a baking sheet or broiler pan.
Scoop about 1 tsp. grated cheese onto
each cracker. Cut pkg. of bacon in half
(or cut pieces individually). Carefully,
so cheese doesn’t fall off, wrap each
cracker with half piece of bacon,
completely covering cracker. It should
fit snugly around cracker, but not be
pulled too taut. Place crackers on rack
& bake about 2 hours. Serve immediately
or at room temperature. Makes 36

(recipe: foodnetwork.com)
—————————–
Fried Ravioli Appetizers

olive oil
1 C. buttermilk
2 C. Italian-style bread crumbs
1 box cheese ravioli (about 24)
1/4 C. freshly grated Parmesan cheese
1 jar marinara sauce, heated
(for dipping)

Pour enough oil in large frying pan to
reach a depth of 2 inches. Heat oil over
medium heat until 325 degrees F. While
oil is heating, place buttermilk & bread
crumbs in separate shallow bowls. Working
in batches, dip ravioli in buttermilk & coat
completely. Allow excess buttermilk to drip
back into bowl. Dredge ravioli in bread
crumbs & place on a baking sheet; repeat.
Fry ravioli in batches, turning occasionally,
until golden brown, about 3 minutes. Using
a slotted spoon, transfer to paper towels
to drain. Sprinkle fried ravioli with Parmesan
& serve with heated marinara sauce for
dipping. Serves 4-6

(recipe: foodnetwork.com)
——————————–

Baked Ziti with Sausage

3 C. ziti or other tube pasta, uncooked
1/2 lb. Italian sausage, sliced
8 T. butter or margarine
1 C. sliced fresh mushrooms
1/2 C. chopped onion
1/2 C. flour
2 1/4 C. milk
2 C. shredded mild Cheddar cheese,
divided
1/2 C. grated Parmesan cheese
1/2 tsp. pepper

Preheat oven 350 degrees F.
Cook ziti accordg to pkg. directions;
drain. In saucepan, brown sausage;
remove from pan & drain on paper
towels. Melt butter in a large, oven-
safe skillet & saute mushrooms, pepper
& onion until just tender. Blend flour
into vegetable mixture, stirring until
well blended & bubbly. Gradually add
milk & cook over medium low heat,
stirring constantly, until mixture begins
to boil. Continue to cook & stir 1 minute.
Stir in 1 1/2 C. Cheddar. Sprinkle remaining
1/2 C. Cheddar, Parmesan & pepper over top
then bake 30 minutes until hot & bubbly.

(recipe: allrecipes.com)
————————————

Hearty German Bean Soup

2 T. butter
1 carrot, coarsely grated
1 potato, coarsely grated
1 T. chopped onion
1 1/2 C. water
2 C. baked beans (or one 14 oz.
can pork & beans)
1 (13 oz) can evaporated milk
1 C. chopped cooked ham
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. savory
parsley, for garnish

Melt butter in a large saucepan; add
carrot, potato, onion & water. Cover &
simmer 10 minutes; stir in remaining
ingredients (except parsley). Cook over
medium heat, stirring occasionally, until
mixture just comes to a boil. Garnish
individual servings with parsley. Soup
can be thinned with a bit of milk or
cream. Serves 8

(recipe: recipelion.com)
———————————

Layered Pumpkin Dessert

25 gingersnaps, finely crushed
(about 1 1/3 C.)
1/4 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. sugar
1 1/2 C. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 (3.4 oz, ea) pkgs. vanilla
instant pudding mix
2 C. cold milk
1 (8 oz) tub Cool Whip,
thawed, divided
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Mix cookie crumbs & butter;
press onto bottom of 9 X 13 pan;
bake 10 minutes. Beat cream cheese
& sugar using elec. mixer until blended.
Add pumpkin & spices; mix well. Add
eggs, one at a time, beating at Low
speed after each just until blended;
pour over crust. Bake 30 minutes or
until center is almost set. Cool 1 hour.
Beat pudding mixes & milk in medium
bowl with whisk 2 minutes. Stir in 1
C. Cool Whip & spread over dessert;
cover with remaining Cool Whip.
Refrigerate 3 hours or until firm.
Sprinkle top with chopped nuts before
serving. Serves 16

(recipe: Kraft foods)
————————————-

Dill Veggie Dip

1 C. plain Greek yogurt
1 C. mayonnaise
2 T. dill weed
2 T. dried onion
2 T. parsley
1 tsp. seasoned salt

crackers or fresh cut veggies,
for dipping

Mix all recipe ingredients
together; refrigerate several
hours or overnight.

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

Southwestern Veggie Skillet

6 C. cooked brown rice
1 (15 oz) can black beans, rinsed/
drained
1 (15 oz) can whole kernel corn,
drained
4 fresh tomatoes, diced
1/2 C. red onion, diced
1/2 C. cilantro, chopped
1 jalapeno pepper, seeded/diced
2 T. fresh lime juice
1 T. olive oil
1/2 tsp. salt
1/4 tsp. fresh ground pepper
2 dashes hot sauce

In medium bowl, combine black
beans, corn, tomatoes, onion,
cilantro, jalapeno, lime juice,
oil, salt, pepper & hot sauce.
Place a scoop of hot cooked rice
in a bowl or on a plate; top with
a generous scoop of black bean
mixture. Stir together before
eating. Serves 6

(recipe: food.com)
——————————

Quick & Creamy

Company Cake

1/2 C. (1/2 of 8 oz tub) Kraft Philadelphia
cream cheese spread
2 T. sugar
1 1/2 C. Cool Whip, thawed
1 (16 oz) pkg. prepared coffee cake

Mix cream cheese spread & sugar in
medium bowl using whisk until blended;
stir in Cool Whip. Cut cake horizontally in
half; spread Cool Whip  mixture on bottom
half & top with sliced cake top. Serves 16

(recipe: Kraft Foods)
=================

10:45 a.m. and it’s just plain GRAY
outside; temp. 45, possible showers
later today (oh, goody). Hope you
are able to have a GREAT day, in
spite of whatever the weather
throws at you and/or the circumstances
of your day. Remember:

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Hugs;

Pammie

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Published in: on November 6, 2014 at 10:47 am  Comments (1)  
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One CommentLeave a comment

  1. Yes indeed there is something to be grateful but sometimes you gotta dig a little to find it. But I got my shovel sitting right here!.


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