End of the Year is Getting Closer!

Monday

Sat down to work on a few ‘end of the month’ bills when it hit me how very close New Year’s IS! I feel kinda lazy lately – not a lot to do, per se – still need to work on the special needs group’s newsletter (keep procrastinating on it!) Have a few errands to run in the next few days but nothing pressing (that’s a GOOD thing!). Middle son asked for Pierogies for dinner tonight (not a problem – have frozen in basement freezer!); I’d forgotten how much HE loves to eat! The rest of the guys are so-so, but he loves eating anything homemade, which for me is great because I love cooking for someone who loves to eat! We’re still plowing through cookies from last week (that’s another good thing – the guys love cookies). I realized when going down to clean out basement fridge & bringing up the leftovers, that we hadn’t touched the pumpkin pie yet! Bonus!

Have been finding some pretty yummy sounding ‘party’-type recipes for appetizers, etc. I have no idea what we’re doing for New Year’s Eve, but if I were a betting woman, I’d bet we will be safely ensconced right here at home eating some appetizers and probably going to be right after midnight – just sayin’ . . . (now, for the younger guys – who knows?)

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

Bacon Jalapeno Popper Quiche

9 inch frozen pie crust, defrosted
1/2 C. cream cheese, room temp
2 jalapenos, diced & seeded
1 jalapeno, sliced into rounds (garnish)
3 slices bacon, cooked crisp/ coarsely
chopped
1/2 C. whipping cream
1/2 C. Half & Half
5 large eggs
1 tsp. paprika
salt
1/2 C. shredded Cheddar cheese
(optional); sour cream

Preheat oven 400 degrees F.
Prick defrosted pie crust all over bottom
& sides with a fork; bake 10 minutes.
Remove from oven; lower oven temperature
to 350 degrees F.
While crust is hot, spread cream cheese all
over bottom of crust as evenly as possible.
Sprinkle diced jalepenos over cream cheese
(jalapeno rounds are used for garnish). Place
cream & Half & Half in small pan over
medium heat about 5 minutes until tiny
bubbles appear around edges. Scald
(bring it to just under boiling point) until
very hot, but not boiling. Beat eggs together
in a bowl; add hot cream mixture to eggs &
whisk constantly to combine. Add paprika,
salt & bacon; mix together & pour into crust.
Bake 30 minutes. Remove from oven, arrange
jalapeno slices on top, sprinkle with cheese &
bake 15-20 minutes until cheese has melted &
turned golden brown. Check at 12 minutes to
make sure it isn’t burning. Remove from oven
& cool slightly before serving. Serve with sour
cream on the side, if desired.

(recipe: realhousemoms.com)
———————————

Pizza Nachos

Garlic Cream Sauce

1 1/2 T. unsalted butter
1/2 T. olive oil
3 cloves garlic, minced
1/2 C. heavy cream
1/4 C. milk
pinch salt
pinch red pepper flakes
1/4 C. Parmesan cheese, grated

Nachos:
your favorite crispy tortilla chips
garlic cream sauce (above)
1/4 C. diced onion
1/2 C. sliced pepperoni, cut into
bite sizes
1 to 1 1/2 C. Colby-Jack cheese,
shredded
(optional toppings):
1/2 C. sliced black olives
1/2 whole green bell pepper, chopped
sliced mushrooms or any other pizza
toppings you may like

Sauce:
Melt butter & olive oil on medium to low
heat; once melted, toss in garlic; stir.
Raise heat to medium or medium-high;
add cream & milk; stir – continue stirring
until it comes to a boil. Add salt, pepper &
chili flakes, Parm. cheese; continue
stirring (sauce will thicken quickly, keep
stirring). Once thickened, remove from heat
& set aside.
Preheat oven 400 degrees F.
Using an oven-proof dish sprayed with
nonstick spray, add chips to bottom of dish;
drizzle garlic sauce over chips. Top with
onions & pepperoni and other toppings
of your choice.Top with shredded cheese; cook
until cheese is bubbly & veggies are warmed
through, about 7 minutes.

(recipe: realhousemoms.com)
—————————-
Bacon Jalapeno Nachos

Nachos:
4 C. tortilla chips
2 C. shredded Cheddar cheese
1 C. creamy jalapeno sauce (below)

Creamy Jalapeno Sauce:
2 T. butter
2 T. flour
1/4 tsp. salt
pepper, to taste
1 1/2 C. milk
8 oz. Jalapeno Cheddar cream cheese
1 C. chopped, cooked bacon
(optional: additional sliced jalapeno,
chopped)

Prepare Sauce:
Melt butter in small saucepan over
medium heat; whisk in flour, salt
& pepper. Add milk & cook, stirring,
until mixture it thickened & bubbly.
Continue stirring & cook 1 minute
more. Remove sauce from heat & stir
in cream cheese until completely
melted. Add bacon; continue to
stir to combine.

Preparing Nachos:

Preheat oven 375 degrees F.
Spread tortilla chips in small baking pan.
Top with Cheddar cheese & bake 8-10
minutes. Remove from oven & top with
hot creamy jalapeno sauce. Top with
additional jalapeno pieces, if deaired.

(recipe: realhousemoms.com)
——————————
Bacon Jalapeno Deviled Eggs

12 large eggs, hard boiled & peeled
1 C. mayonnaise
1 1/2 tsp. vinegar
3/4 tsp. ground mustard
1/2 tsp. sugar
2 jalapenos, seeded/chopped
6 pieces bacon, cooked crisp/
crumbled
paprika

Slice hard boiled eggs in half,
lengthwise. Remove yolks & place
in a mixing bowl; mash yolks with
a fork. Add mayonnaise, vinegar,
ground mustard & sugar; stir until
well combined. Mix in jalapenos &
bacon. Place mixture in a ziplock
bag. Cut a small hole in the bottom
corner of the bag to use as piping
bag. Using bag, fill each egg white
hole with mixture; sprinkle tops
with paprika. Chill until ready to
serve. Makes 24

(recipe: realhousemoms.com)
——————————–

Chicken-Parmesan Bundles

4 oz. cream cheese, softened
1 (10 oz) pkg. frozen chopped
spinach, thawed/well drained
1 1/4 C. shredded mozzarella
cheese, divided
6 T. grated Parmesan cheese, divided
6 small boneless skinless chicken
breasts, pounded to 1/4 inch thickness
1 egg
10 butter crackers, crushed (about 1/2 C.)
1 1/2 C. spaghetti sauce, heated

Preheat oven 375 degrees F.
Mix cream cheese, spinach, 1 C. mozzarella
& 3 T. Parmesan cheese until blended; spread
onto chicken. Starting at one short end of a
breast, roll up chicken tightly. Secure with
wooden toothpicks, if desired. Beat egg
in shallow dish. Mix remaining Parmesan &
cracker crumbs in separate shallow dish. Dip
chicken into egg, then into crumb mixture
to evenly coat. Place, seam sides down, in
9 X 13 baking dish sprayed with nonstick
spray. Bake 30 minutes until chicken is
done (165 degrees F.) Remove & discard
toothpicks. Serve chicken topped with
spaghetti sauce & remaining mozzarella.
Serves 6

(recipe: Kraft foods)
——————————

Kickin’ Ranch Corn Dip

1 (1 oz) pkg. Ranch salad & seasoning
mix
16 oz. sour cream
1 (10 oz) can original Ro*Tel
1 (14.25 oz) can petite diced
tomatoes, drained
1 (15.25 oz) can whole kernel corn,
drained
1 (4.25 oz) can diced green chiles,
drained

3/4 C. shredded Cheddar cheese


Mix all ingredients together; refrigerate
1 hour before serving. Serve with tortilla chips or

‘scoops’ chips

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

7-Layer Bean Dip
(crockpot)

1 (15 oz) can refried beans
1 lb. ground beef, cooked/crumbled/
drained & seasoned with salt/pepper
1 C. sour cream
1 C. salsa
1 (8 oz) pkg shredded Cheddar cheese
1/2 C. jarred jalapeno slices*
1/4 C. green onions (topping)

tortilla chips, for dipping

Spread refried beans on bottom of
crockpot; layer next items – except
green onions. Cover & cook on High
1 1/2 hours. If salsa has caused some
liquid on the top, blot with paper
towels. Sprinkle top with green
peppers & serve with tortilla chips.

*if you don’t like jalapeno, fresh
chopped tomatoes or chunks of
avocado could be added at end of
cooking time.

(recipe: themagicalslowcooker.com)
————————————

Cheesy Apple Fondue

3/4 C. apple cider
2 C. (8 oz) finely shredded Cheddar
cheese
1 C. (4 oz) shredded Swiss cheese
1 T. cornstarch
1/4 tsp. salt
1/8 tsp. black pepper

cut up fresh fruits such as
apple & pear wedges, chunks
of crusty bread for dunking

In medium saucepan heat apple
cider over medium heat until
bubbly. In a medium bowl, combine
remaining ingredients; mix well. Add
cheese mixture to cider, a little at
a time; stir continuously 4-5 minutes
or until mixture is thoroughly blended
& smooth. Transfer to fondue pot or
place saucepan on a warming tray to
keep fondue warm. Serve immediately.
Serves 4

(recipe: mrfood.com)
—————————-

Chicken & Roasted Red Potatoes

1/4 C. ranch salad dressing
6 large bone-in chicken thighs,
skin & fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5),
cut into 1 inch chunks
1 onion, cut into 1/2 inch chunks
1 C. shredded Cheddar cheese
2 T. chopped fresh parsley

Pour salad dressing over chicken in
shallow dish; refrigerate 1 hour

Preheat oven 400 degrees F.
Cook bacon in large skillet on medium
heat until crisp; remove, reserving
1 T. drippings in skillet. Drain bacon
on paper towels. Add potatoes & onions;
cook 5 minutes, stirring occasionally.
Remove from heat; crumble bacon &
add to potato mixture – mix lightly.
Spoon into 9 X 13 baking dish. Remove
chicken from dressing; discard dressing.
Place chicken over potato mixture in
dish & bake 55 minutes to 1 hour until
potatoes are tender & chicken is done
(165 degrees F.). Top with cheese &
parsley. Serves 6
——————————————

Black-eyed Peas & Ham Dip

1/2 C. diced country ham, cooked
2 (15.8 oz. ea) cans black eyed peas,
rinsed/drained
3/4 C. water
1 large tomato, finely chopped
2 scallions, sliced
1 stalk celery, finely chopped
1/4 C. chopped fresh parsley or
3 tsp. dried
2 T. olive oil
1-2 T. apple cider vinegar

crackers, butter crackers or cornbread

Spray large nonstick skillet with nonstick
spray; place on medium-high heat. Saute
ham 3-5 minutes until lightly browned.
Stir in black-eyed peas & water; reduce
heat to medium & simmer 8 minutes or
until liquid is almost evaporated. Partially
mash peas with back of a spoon to desired
consistency. In medium bowl stir tomato,
scallions, celery, parsley, oil & vinegar.
Spoon warm pea mixture into a serving
bowl. Top with tomato mixture & serve
with crackers, etc. Makes 12 appetizer
servings.

Note; Dip can be made a day ahead &
reheated before serving

(recipe: mrfood.com)
——————————–

Ham & Cheddar Spread

2 C. cooked ham, cut into small
chunks
3/4 C. shredded Cheddar cheese
1/3 C. chopped onion
1/4 C. sweet pickle relish, drained
1/2 C. mayonnaise
1 T. spicy brown mustard
1/4 tsp. black pepper

Place all ingredients in a food
processor; process on medium
speed 1 minute. Scrape down
sides of bowl with rubber
spatula & process another minute.
Place on serving plate or bowl;
chill until ready to serve.

NOTE: you can also use leftover
cooked turkey, chicken or corned
beef in place of the ham.

Can also be used as a sandwich
filling or appetizer spread served
with crackers.

(recipe: mrfood.com)
——————————-

Peanut Butter & Jelly Thumbprint
Cookies

1 C. unsalted roasted peanuts
1 C. old-fashioned rolled oats
1 C. flour
1/4 tsp. fine salt
1 stick (8 T.) unsalted butter,
room temp
3/4 C. sugar
1 large egg
1 tsp. vanilla
3/4 C. jelly (your choice)

Preheat oven 350 degrees F.
Line two baking sheets with
parchment paper & spray with
nonstick spray. Place peanuts in
food processor & pulse to a
fine meal. Add oats, flour & salt –
process until blended. Transfer
to a bowl. In food processor, combine
butter & sugar; process until light &
fluffy. Add egg & vanilla & process
until smooth. Add half of dry
ingredients back into processor &
pulse to combine. Add remaining
half; pulse until combined. Drop
cookie dough by tablespoonfuls*
onto prepared sheets, leaving
1/2 inch between cookies. Use
your thumb to make a thumb
print in center of each cookie.
Bake cookies until bottoms are
lightly golden brown, 12-15
minutes. Cool on a wire rack.
Stir jelly in a small bowl to
loosen it up and fill each
thumbprint with about 1
tsp. jelly. Makes about 40 cookies.

*poster uses an ice cream scoop

(recipe: Katie Lee-Foodnetwork)
—————————————

Chocolate Coconut Balls

1 C. toasted chopped macadamia
nuts
1 c. sweetened condensed milk
1 1/2 tsp. almond extract
8 oz. sweetened shredded coconut
1 (12 oz) bag semi-sweet chocolate
morsels, melted
1 T. shortening

In bowl mix nuts, cond. milk, almond &
coconut. Using your fingers, press
mixture into balls about 3/4 inch round.
Place on sheet trays lined with waxed
paper; let rest at room temp. 4 hours
or refrigerate for 1 hour.

After balls have set up, melt chocolate &
shortening until smooth. Dip balls in
mixture to coat evenly & lightly. Place onto
parchment or foil-lined sheet pan to dry.
Makes 30

(recipe: Alton Brown, Food Network)
=====================

Hope that you are enjoying a short

break this week (between Christmas
& New Years). I just looked at the
calendar & realized we will have our
grandson all day tomorrow, so visions
of my working on the newsletter just
went out the window – guess I’d better
stop procrastinating and ‘GET TO WORK’!

Hope your weather is nice – ours is STILL
holding at 30’s & sunny – no White Stuff –
YEAH!!! Gas prices are also GREAT –
$1.89/9 for cheapest around here;
another GREAT!!! YEAH!

Hugs;

Pammie

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One CommentLeave a comment

  1. I guess us “old people” do stay home!!! Ha Ha


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