New Year’s Eve!

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Today is New Year’s Eve and I ventured out to do a ‘few’ errands (which, of course, turned into MORE errands) – but that’s OK – got most of what I wanted, done. Made an extra stop at Game Stop to pick up a 3DS charger for middle son’s game system (he owns a 3DS – which is a hand-held game player) but thinks he left the charger at the old apartment (it’s just easier to get a new one than go through the hassle – plus it’s 1/2 hour away). I was totally surprised that it only cost $10.31! (The system for it is REALLY expensive – in my humble opinion). Tried the library to return books, but they were closed. Stopped at Kroger (totally forgetting it’s a holiday eve) and was greatly surprised at the number of cars in the parking lot. Shopping was ‘interesting’ – every end of the aisle was like a stop light – lots of people rushing here & there so you really had to keep your eyes open! Leaving the parking lot I saw a lady in a van almost HIT a man in a power wheelchair – she wasn’t looking and he was lower than a car height (not taking her side by any means) – scary stuff! Got a GREAT deal on a Honeysuckle Young Turkey ($14.10 for a 14 lber) – so that’s what we’re having for dinner for the next few nights! YAY! The guys had made the comment that they really like turkey any time, so here ya go!

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

Velveeta Potato Bites

2 lb. baking potatoes (about 6),
peeled & cut into chunks
2 green onions, thinly sliced
1 egg, beaten
1/4 tsp. black pepper
1/4 lb. (4 oz) Velveeta, cut into
24 cubes
1 pkt. Shake ‘N Bake Extra Crispy
seasoned coating mix

1  1/2 C. thick, chunky salsa

Preheat oven 400 degrees F.
Cook potatoes in boiling water in
large saucepan 15-20 minutes until
tender. Drain & cool 10 minutes.
Mash potatoes until smooth; add
onions, egg & pepper; mix just until
blended. Empty coating mix into a pie
plate. Roll potato  mixture into 24
balls, using about 2 T. for each. Insert
1 Velveeta cheese cube into center of
each ball, completely enclosing cheese.
Roll each ball in coating mix & place
on rimmed baking sheet sprayed with
nonstick spray. Bake 14-16 minutes
until heated through. Serve with salsa
Makes 24 balls

(recipe: Kraft foods)
—————————-

Creamy Sausage Dip
(crockpot)

1 lb. pork sausage
2 (8 oz, ea) pkgs. cream cheese,
room temperature
2 (10 oz, ea) cans diced tomatoes &
green chiles, well drained (like
Ro*tel)
1/2 tsp. garlic salt

Brown sausage in skillet until cooked
through; drain fat. Add cooked
sausage, cream cheese, diced tomatoes
& garlic salt to crockpot. Heat until
bubbly, stirring occasionally.

Serve with tortilla chips

Extras: can also add bunch of chopped
green onions and/or 1/2 C. Parmesan
cheese to mixture.

IF you like it hot: you can make this
using Hot pork sausauge and Extra
Hot diced tomatoes & green chiles

(recipe: southyourmouth.com)
—————————————

No Bake Peanut Butter/Choc. Chip
Granola Bites

1 C. old fashioned oats
1 c. coconut
1/4 C. ground flax seed
1/4 C. wheat germ
1 tsp. vanilla
1/4 tsp. salt
1/2 C. mini chocolate chips

Combine all ingredients in large
mixing bowl; mix well. Refrigerate
30 minutes. Once chilled, roll
mixture into approx. 1 inch balls,
using about 1 T. of mixture for each
ball. Store in refrigerator for up to
1 week. Makes approx. 30.

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

Beefy Taco Dip

1 lb. ground beef
8 oz. cream cheese, softened
1 C. (8 oz) sour cream
3/4 C. mayonnaise
1 envelope taco seasoning
1 (8 oz) can tomato sauce
2 C. (8 oz) shredded Cheddar cheese
4 C. shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green bell pepper, diced

tortilla chips, for dipping

In small bowl beat cream cheese,
sour cream & mayonnaise until
smooth; spread onto a 12 – 14″
pizza pan or serving dish. Refrigerate
1 hour. In saucepan over medium heat,
brown beef; drain. Add taco seasoning &
tomato sauce; cook & stir 5 minutes; cool
completely. Spread over cream cheese
layer & refrigerate.
Just before serving, sprinkle top with
cheese, lettuce, tomatoes, onion &
green pepper. Serve with chips.

(recipe: allfood.recipes)
—————————————–

Cheesy Enchilada Quinoa
(crockpot)

1 lb. ground turkey
1 1/2 C. uncooked quinoa (rinsed)
1 (15 oz) can black beans, rinsed/drained
1 C. frozen corn
1 (10 oz) can diced tomatoes & green
chiles
1/2 C. salsa
1 tsp. minced garlic
1/2 C. chopped onion
1/2 C. sweet bell pepper, chopped
1 C. water
1 (19 oz) can enchilada sauce (or
two 10 oz cans)
1 T. chili powder
1 tsp. cumin
2 C. shredded Cheddar or Mexican
cheese
1/3 C. fresh cilantro, chopped/
stems removed

(optional: 2 T. fresh lime juice,
sour cream, chopped green onions,
1 small jalapeno)

In large skillet cook ground turkey until
cooked; drain & place in crockpot. Add in
uncooked quinoa, black beans, corn,
diced tomatoes & green chiles (do not
drain, salsa & minced garlic. Add onion
& bell peppers, (chopped jalapeno, if
using). Add in water, enchilada sauce,
chili powder & cumin; stir well. Cover &
cook on High 3 to 3 1/2 hours until
liquid is absorbed into mixture. Uncover &
stir again; stir in cheese & fresh cilantro
(add in fresh lime juice if using, also
a dollop of sour cream & chopped green
onions, if using). Serves 6-8

Can be served in a bowl or on warmed
tortillas.

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

Chicken Parmesan Baked Pasta

1 (28 oz) can whole peeled tomatoes
1 T. olvie oil
6 garlic cloves, minced
1/4 tsp. dried oregano
1/8 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
2 C. water
1 to 1 1/2 C. chicken broth
12 oz. pasta (poster used shells)
2 oz. (1 C.) grated Parmesan
cheese, divided
1/4 tsp. black pepper
4 oz (about 1 C.) shredded
mozzarella cheese
1 lb. boneless skinless chicken
breasts, cooked & cut into bite-
sized pieces
2 T. chopped fresh basil

Preheat oven 475 degrees F.
Place tomatoes in bowl of
food processor; pulse until
coarsely chopped, about 10
pulses. Place an oven-safe
skillet over medium-high heat;
add oil, garlic, oregano, red
pepper flakes & salt; cook until
just fragrant, about 1 minute.
Add chopped tomatoes, water,
1 C. chicken broth & pasta to
pan, stirring to combine. Bring
to a vigorous simmer, then cover
pan & continue simmering until
pasta is tender, about 16-18
minutes (you might need to
reduce heat slightly). Stir
frequently as it cooks. Once
tender, remove lid & stir in
3/4 C. Parmesan, pepper &
chicken. Season to taste with
additional salt/pepper if needed.
If mixture seems dry, add as much
of remaining 1/2 C. chicken broth
as needed to loosen it up.*
Sprinkle top evenly with mozzarella
cheese & remaining Parm. Transfer
pan to oven & bake 5-10 minutes or
until cheese has melted & bubbles
around edges. Garnish with basil
& serve.

*If you don’t have an oven-safe
skillet, transfer mixture to a baking
dish.

(recipe: traceysculinaryadventures.
com)
————————————

No-Bake S’More Cake
(overnight recipe)

1 box graham crackers
2 (7 oz, ea) tubs marshmallow creme
1 tub Cool Whip, thawed
2 tsp. vanilla
1 bag semi-sweet chocolate chips
1 C. heavy whipping cream
1 tsp. salt

Mix marshmallow creme with Cool Whip
until smooth & creamy (use elec. mixer);
when smooth, add vanilla & mix again.
Lin bottom of a 9 X 13 pan with some of
the graham crackers (break to fit, if needed)
Spread 1/3 of marshmallow mixture evenly
over crackers; repeat: crackers/marshmallow,
ending in cracker layer.
Melt chips & cream in saucepan over medium
low heat until smooth, stirring constantly until
chocolate is completely melted & well combined.
Turn off heat. Add salt and, about every 5 minutes
whisk chocolate, about 5-20 minutes. Pour
mixture over top of crackers in pan & smooth out.
Place, uncovered, in freezer about 30 minutes.
Remove from freezer, cover & put in refrigerator
overnight. Serves about 20

(recipe: bestyummyrecipes.com)
=======================
Our weather is very chilly (20’s but with
the Wind Chill, it’s about 14 degrees F.);
still keeping clear & sunny, so it’s great
for walking/driving/etc.

Gas prices are still dropping: $1.88/9
for the lowest near us – YAY!

Hoping you have a SAFE and FANTASTIC
New Year – enjoy yourself, let the ones
who are closest in your life KNOW you
care about them and appreciate them.
Life is short – love the ones you can,
WHILE you can!

Hugs;

Pammie

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Published in: on December 31, 2014 at 2:52 pm  Leave a Comment  
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