Thankful Tuesday

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Had a very nice lunch with my two friends, stopped at JoAnn’s for yarn to start a Vet’s baby afghan (white & medium yellow) then stopped at our local dollar store. The pattern I think I’m going to attempt is called “Wild Waves” (another kind of ‘Feather & Fan’ pattern, for those who are familiar with knitting patterns – this one is similar to another pattern I did last year.) I had intentions of posting a photo of said pattern, but apparently that’s not going to happen – at least not now (until I figure out how to do that! Sometimes WordPress doesn’t allow copying photos – so we’ll see . . .) Yay – nailed it!

SB711-001_small

this one is done in white, hot pink & green – mine will just be white & medium yellow

If you might be interested in the pattern, it’s rather difficult to find, go here:

http://www.redheart.com/files/patterns/pdf/SB711_001.pdf

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

Chocolate Revel Brownie Bars

1 1/2 C. steel-rolled old-fashioned
oats
1 1/2 C. semisweet chocolate chips
1 1/3 C. flour
2/3 C. brown sugar
1/2 C. (1 stick) unsalted butter, divided
1/2 (14 oz) can sweetened condensed
milk
1 large egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven 350 degrees F.
Line 8″ X 8″ or 9″ X 9″ baking dish
with parchment paper sprayed
with nonstick spray. Combine flour,
oats, baking soda & salt in small
bowl. In large bowl or mixer, cream
6 T. butter & sugar until lightened in
color & fluffy. Beat in egg & vanilla,
then slowly beat in dry ingredients.
Place condensed milk, chocolate chips
& remaining butter in a microwave-
safe bowl – at 30 second intervals,
heat & stir until completely melted &
smooth. Spread 2/3 of dough mixture
into pan & pat down. Top with melted
chocolate mixture & gently tap the
dish against a hard surface so that it
spreads out & evenly coats the dough.
Spoon remaining cookie mixture over
top & bake 25-30 minutes until top
is golden brown. Remove & let cool
completely before cutting into
1 X 2″ squares. Makes 2-3 dozen

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

Ham & Cheese Scones

3 C. flour
1 T. baking powder
1 tsp. salt
8 T. butter, room temp.
1 C. plus 1 T. milk
1 C. shredded Cheddar cheese
1/2 C. Canadian bacon, diced
(or any type of ham)
1/2 large onion, diced

Preheat oven 400 degrees F.
In large mixing bowl combine
flour, baking powder & salt; cut in
butter using pastry cutter or tines
of a fork. Add milk & ix just until
incorporated. Fold in cheese, ham &
onion. Turn dough out onto a floured
surface; kneed gently for several
minutes. Press dough into a 1 1/2″
thick circle & place on a cookie sheet.
Bake 30 minutes until golden brown.
Serves 8

(recipe: a beautifulbite.com)
——————————–

Don’t Peek Chicken

1 C. uncooked long-grain rice
1 (10 3/4 oz) can cream of mushroom
soup
1 (10 3/4 oz) can cream of celery soup
1 envelope onion soup mix
1 soup-can cold water
1 clove garlic, crushed
1 tsp. chopped fresh parsley
1 tsp. Worcestershire sauce
1 (3 1/2 – 4 lb) chicken, cut into 8
pieces
paprika, for sprinkling

Preheat oven 350 degrees F.
Spray a 9 X 13 baking dish with
nonstick spray. In large bowl, mix
together rice, soups, soup mix,
water, garlic, parsley & Worc. sauce;
pour mixture into prepared pan. Press
chicken into mixture; sprinkle tops
with paprika, then cover tightly with
foil. Bake 1 1/4 hours. Do NOT open
foil cover during baking. Serves 4

(recipe: mrfood.com)
—————————

Strawberry Cheesecake
Chimichangas

1 (8 oz) pkg. cream cheese, room
temp.
1/4 C. sour cream
1 T. plus 1/4 C. sugar, divided
1 tsp. vanilla
1/2 tsp. fresh lemon zest
6 (8 inch) soft flour tortillas
1 3/4 C. sliced fresh strawberries,
divided
1 T. cinnamon
vegetable oil, for frying

Beat cream cheese with sour cream,
1 T. sugar, vanilla & lemon zest using
elec. mixer. Fold in 3/4 C. sliced fresh
strawberries. Divide mixture evenly
between the tortillas, spreading
each portion in lower third of each
tortilla. Fold the two sides toward the
center, then roll tortilla up like a
burrito; secure with a wooden toothpick.
Repeat with rest of tortillas/filling.
Combine the remaining 1/4 C. sugar with
cinnamon in a shallow bowl; set aside.
Line a large plate with paper towels. Add 3
inches of oil to large, deep saucepan, leaving
a minimum of 2 inches from top of oil to
top of saucepan. Heat oil over medium-high
heat until it reaches 360 degrees F on a
deep-fry thermometer. Working in batches,
fry chimichangas until golden brown & crispy,
about 3 minutes, flipping them as needed.
Transfer to paper-towel lined plate to drain
for 1 minute, then roll in cinnamon/sugar
mixture. Repeat with remaining chimichangas,
returning the oil to 360 degrees F. between
batches. Remove all toothpicks & transfer
rolls to serving plates. Top each with a portion
of the remaining 1 C. sliced fresh strawberries &
serve immediately. Serves  6

(recipe: justataste.com)
——————————————

Pull-Apart Pizza Bread

3 T. olive oil, plus more for
brushing
kosher salt
2 lb. store-bought pizza dough,
room temp.
2/3 C. pizza sauce, plus more for
dipping
24 pepperoni slices, quartered
1 C. shredded mozzarella
(4 oz) cheese
1/4 C. grated Parmesan cheese
(1 oz) plus more for sprinkling

Preheat oven 400 degrees F.
Position oven rack in center of
oven. Brush bottom & sides of
a 9″ X 5″ inch loaf pan with oil.
Pour 3 T. oil onto large dinner plate
sprinkle with 1/2 tsp. salt. Pinch off
pieces of dough the size of ping-pong
balls; roll into rough dough balls.
Roll each dough ball in salted oil until
all sides are coated. Place half the
balls in prepared pan; squishing them
together. Spread half the sauce over
balls; sprinkle with half pepperoni/
mozzarella & Parmesan cheeses. Repeat
with remaining dough balls/sauce/
pepperoni & cheeses. Place loaf pan on
a rimmed baking sheet (to catch any drips)
bake until bread is puffed up & golden
brown, about 25 minutes. Cover loosely
with foil, continue to bake until bread
is cooked through in middle, about
25 minutes. Let it rest in pan 10 minutes,
then use dry oven mitts or kitchen towels
to carefully unmold. Sprinkle generously
with Parmesan and serve hot with extra
pizza sauce. Serves 8-10

(recipe: foodnetwork.com)
————————————

Jalapeno Hushpuppies

peanut oil, for frying (about
1 1/2 quarts)
1 1/2 C. self-rising cornmeal*
1 C. self-rising flour
1/2 onion, chopped
1 (7 oz) can diced jalapeno
peppers, drained (or 6 fresh
jalapenos, seeded/diced)
1 (15 oz) can creamed corn
2 large eggs, lightly beaten
kosher salt
fresh ground black pepper

hot sauce, for serving (optional)

Pour about 1 1/4 inches oil in deep
fryer or Dutch oven; heat over
medium heat until it reaches
350 degrees F.. Preheat oven 200 degrees F.

Combine cornmeal, flour, onion,
jalapenos, corn & eggs in a bowl;
stir until blended. Let stand 5
minutes. Working in batches, drop
batter by teaspoonsful into hot oil.
Do not overcrowd the pot; leave
room for hushpuppies to be turned.
Cook until golden brown, turning
at about 3 minutes. Remove from
oil with a slotted spoon; drain on
paper twoels. Transfer to a baking
sheet & keep warm in oven while
frying the remaining batter. Lightly
sprinkle with salt & pepper to taste,
transfer to a serving dish. Serve
with hot sauce.

*NOTE: If you can not find self-rising
cornmeal, use 1 1/4 C. plus 2 1/2 T.
regular cornmeal, 1 1/2 T. baking
powder and 3/4 tsp. salt; mix well.

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

Crockpot Ham & Beans

16 oz. dried Northern beans
1 C. cooked ham & meaty bone
(or 2-3 ham hocks)
2 T. dried minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & check for pebbles;
place in crockpot & add remaining
ingredients. Cover with water until
water reaches about 2 inches above
beans. Cook on High 2 hours; reduce
heat to Low & cook another 4 hours.
Remove meat from bones; discard
bones. Stir & crush some of the
beans to make the dish creamier.
Serves 4-6

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

Lazy Day Cookies

1 box yellow or white cake mix
2 eggs, beaten
5 T. melted butter
2 C. mini chocolate chips

Preheat oven 350 degrees F.
Mix all ingredients together &
place in a greased 9 X 13″ pan;
spread out evenly. Bake 20
minutes; let cool & cut into bars.

(recipe: facebook)
======================

Our weather is still fine for this time of year
in Michigan – in the low 20’s, clear & sunny;
as long as you remember to wrap up well,
wear a hat/scarf/gloves – you’re Good to Go!

Dinner tonight is a ‘standard’ at my house:
Pierogies & Polish Sausage – the guys love
it and it’s ‘stick to your ribs’ food, good for
winter.

Hope you’re having a good day!

Hugs;

Pammie

PS: Will keep on ‘attempting’ to gather more
‘Game Day’ appetizer/dip/recipes for you before
Sunday!

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One CommentLeave a comment

  1. The Banana Cake came out great and I froze part of it. I just copied the afghan instructions. I gave all my patterns away and haven’t started trying to collect more.


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