And then there was – SNOW!

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View from the window at around 7 a.m.

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View from the back yard

Altogether we got about 9 1/2 – 10 inches in ONE day! Our front street, being a major highway, was clear so we ventured to church in 24 degrees F. weather – chilly! Can’t say as there were many in Sunday School and by the time it was time to start church (10:30 a.m.) there still weren’t many. Our choir was so ‘slim on pickin’s’ that we didn’t sing (3 sopranos, 1 alto, 1 bass & 2 tenors – not enough for the song we were supposed to be singing). By the time we got out of church (12:05 approx) the sun was out and the snow was beginning to melt! Temps climbed up to 26 degrees F. – not a big climb but to know that the snow was GOING was a good thing! It’s ‘supposed’ to get up to around 54 by Wednesday (with rain) but if the snow now here on the ground MELTS, we’ll be good!

There’s no evening church tonight due to what they call “Small Groups” (people meet in groups in others homes) so I’ll be staying home (not that I’m not friendly, just that I’ve never gotten into small groups) so I’m making the pizzas I ‘said’ I would make yesterday! The new scarf I’m knitting is coming along OK – I’m calling it the “Cruella de Vil” scarf (ie: bad lady in “1,001 Dalmations”) – her hair was black on one side & white on the other & all over the place:

Cruella_de_Vil

The yarn I’m using I got at Salvation Army for $1.99 – (it’s made in Turkey and usually runs around $9-10 a skein!) – this color is called “Juniper” – it’s sort of a medium green mixed with shades of gray and it’s thin & REALLY fuzzy. Because it’s thin it needs another yarn with it, so I dug out 3 balls of a really fuzzy white to knit with it; the resulting scarf is thick & fuzzy/soft. I really didn’t like the way the yarns went together (hence my name for it) but everyone who saw it said they liked it, so what do I know??? Have about 3 feet knit on it so far – turn in date (at the latest) is Dec. 16th. Don’t remember if I mentioned before that youngest son, when seeing me knitting this scarf asked: “Do you think you could knit me a black, really tightly woven long scarf?” Now I have my ‘next’ scarf project! Tuesday JoAnn’s has a huge sale on yarns so I’ll get the yarn for that (hoping that the roads are clear by then! . . . . grin)

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

Coconut/Pecan German
Chocolate Pie

Crust:
1 1/4 C. flour
1/4 tsp. salt
6 T. cold lard
3-4 T. ice water

Filling:
4 oz. German sweet chocolate,
chopped
2 oz. unsweetened chocolate,
chopped
1 (14 oz) can sweetened condensed
milk
4 egg yolks
1 tsp. vanilla
1 C. chopped pecans

Topping:
1/2 C. packed brown sugar
1/2 C. heavy whipping cream
1/4 C. butter, cubed
2 egg yolks
1 C. flaked coconut
1 tsp. vanilla
1/4 C. chopped pecans

Preheat oven 400 degrees F.
In small bowl mix flour & salt;
cut in lard until crumbly. Gradually
add ice water, tossing with a fork
until dough holds together when
pressed. Shape into a disk, wrap in
plastic wrap & refrigerate 30 minutes
or overnight.

On lightly floured surface roll
dough to 1/8 inch thick circle;
transfer to a 9″ pie plate; trim
pastry to 1/2 inch below rim of
plate, flute edge. Line unpricked
pastry with a double thickness
of foil & fill pie crust with pie
weights, dried beans or uncooked
rice. Bake 11-13 minutes until
bottom is lightly browned. Remove
foil & weights/beans, etc. Bake 6-8
minutes longer or until light brown.
Cool on a wire rack.
Reduce oven temp. to 350 degrees F.
In a large microwave-safe bowl melt
chocolates; stir until smooth. Cool
slightly then whisk in milk, egg yolks
& vanilla. Stir in pecans & pour into
crust. Bake 16-19 minutes or until
set. Cool 1 hour on a wire rack.
In small heavy saucepan combine
brown sugar, cream & butter; bring
to boil over medium heat, stirring
to dissolve sugar – remove from heat.
In small bowl whisk a small amount
of hot mixture into egg yolks; return all
to pan, whisking constantly. Cook 2-3
minutes until mixture thickens & a
thermometer reads 160 degrees F.,
stirring constantly. Remove from heat
& stir in coconut & vanilla – cool
10 minutes. Pour mixture over filling,
sprinkle with pecans & refrigerate
4 hours or until cold. Serves 8

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

Easy Turkey Gravy

4 C. turkey drippings or
4 C. turkey/chicken stock
1 stick butter
1/2 C. flour
kosher salt/fresh ground
black pepper, to taste

If using turkey drippings, pour
cooking liquids from roasting pan
through a strainer & into a
container to cool.
IF you don’t have enough
drippings to make 4 C., add
water or turkey stock.
If you’re NOT using turkey
drippings, just use turkey stock.
Melt 1 stick butter in medium pan
over medium-low heat; season with
salt/pepper. Once melted, add flour
& whisk constantly so it toasts &
combines with the butter. Continue
whisking until you’ve got a smooth
paste-like mixture. Slowly pour the
turkey drippings or stock, stirring
continually. Cook another 10
minutes until thickened. Taste &
adjust seasonings, if necessary.
Serve immediately or keep on very
low heat until ready to serve.
Makes 4 Cups.

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

Marinated Dill Green Beans
(overnight recipe)

3 lb fresh, trimmed green beans
1/4 C. coarsely chopped fresh dill
1 large garlic clove, finely chopped
1 1/2 T. salt
1/2 T. freshly ground black pepper
1/4 C. olive oil
1/2 small red onion, thinly sliced
3 T. fresh lemon juice

Fill large pot with lightly salted
water; bring to boil over high heat.
Add green beans & cook 10
minutes until crisp-tender. Place dill,
garlic, salt & pepper in large heatproof
glass bowl. Drain beans well & add all
beans to dill mixture. Add olive oil &
toss well. Add onion & toss gently.
Cover & refrigerate up to 24 hours.
Remove beans from fridge, let stand,
covered, at room temp. 1 hour. Add
2 T. lemon juice & toss gently. Taste
for seasoning & add remaining lemon
juice to taste. Serves 10

(recipe: theoldtimekitchen.com)
——————————————

Apple-Pecan Holiday Stuffing

1/4 C. margarine
1 small onion, finely chopped
1 C. finely chopped celery
1 Gala or Golden Delicious apple,
chopped
1 (14.5 oz) can chicken broth
3/4 C. apple cider
1 (12 oz) pkg. seasoned or unseasoned
cube stuffing mix
1/4 C. finely chopped pecans
1 T. finely chopped fresh parsley,
optional

Melt margarine in 12 inch nonstick
skillet over medium-high heat. Cook
onion & celery, stirring occasionally,
until tender, about 5 minutes. Stir in
apple & cook, stirring occasionally,
until apple is tender, about 4 minutes.
Stir in broth & apple cider; bring to
boil over high heat. Remove from heat
& stir in stuffing mix until moistened.
Garnish with pecans & parsley.
Serves 16

(recipe: Meijer.com)
————————————-

Crispy Potato Casserole

1/4 C. butter
4 green onions, chopped
1 C. sour cream
1 (10 oz) can cream of chicken
soup
2 C. sharp Cheddar cheese,
shredded
6 C. frozen shredded potatoes*
(26-28 oz. bag)
1/2 C. butter, melted
3 C. lightly crushed corn flakes

Preheat oven 350 degrees F.
Saute green onions in 1/4 C. butter
3 minutes until soft. Add sour cream
& soup; stir until combined & bubbly.
Stir in cheese until melted; remove
from heat & add shredded potatoes –
stir to coat completely. Pour into a
lightly greased 9 X 13″ baking dish.
Add crushed corn flakes with 1/2 C.
melted butter; stir to coat & spread
on top of potatoes evenly. Bake
40-45 minutes until center is hot &
bubbly. Serves 6-8

*You can use freshly shredded potatoes
in place of frozen – reduce cooking
time to 30 minutes.

You can freeze this casserole – do so
before adding the corn flakes. Before
baking add topping & increase baking
time until center is hot & bubbly.

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

Pecan Pie

Crust:
1 pre-baked 9″ pie shell

Filling:
3 eggs
2 1/4 C. pecans
1 2/3 C. dark corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
melted
1 tsp. vanilla

Preheat oven 350 degrees F.
Position oven rack to middle of
oven. Lightly grease a 9″ pie dish.
Prepare pie shell accordg. to pkg.
directions. Place pecans in food
processor & pulse 5 seconds until
roughly chopped.* In large bowl
whisk eggs, corn syrup, sugar, honey,
butter & vanilla. Fold in pecans &
mix until thoroughly coated; pour
over hot crust. Return to oven &
bake 25-30 minutes until filling
has set. Remove & cool completely
before serving.

*If you don’t have a food processor-
Place nuts in a ziplock bag & use a
rolling pin or other heavy object to
roughly chop/break nuts into smaller
pieces.

(recipe: finesoutherndish.com)
————————————

Cranberry Pecan Sweet
Potato Casserole

1 C. chopped pecans
3/4 C. fresh or frozen cranberries
1/2 C. light brown sugar
2 lb. sweet potatoes (about 2-3
large) peeled
4 T. unsalted butter
2 T. maple syrup
3/4 tsp. packed, finely grated
orange zest (from about 1/2 a
large orange)
1/2 tsp. kosher salt, to taste
1/4 tsp. cinnamon

Preheat oven 425 degrees F.
Grease a 9″ pie or baking dish with
butter. In small bowl mix pecans,
cranberries & brown sugar; toss to
combine. Slice peeled sweet potatoes
evenly into 1/8″ thick rounds – place
in prepared pan. Melt (on stove or
in microwave) butter, maple syrup,
orange zest, salt & cinnamon; pour
over sweet pot. slices – gently toss.
Spread potatoes evenly in pan; top
with brown sugar mixture. Cover
with foil & bake 25 minutes. Remove
foil & bake an additional 20 minutes.
Remove from oven, let stand 5 minutes.

(recipe: 4 bp.blogspot.com)
————————————

Pumpkin Pancakes

1 1/4 C. flour
2 T. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/8 tsp. nutmeg
pinch ground cloves
1 C. milk
1/4 C. + 2 T. canned pumpkin
puree
2 T. melted butter
1 egg
1/4 C. mini chocolate chips

maple syrup
whipped cream

Place all dry ingredients in bowl &
stir well to combine. MIx wet
ingredients together & add to dry;
stir just until combined, do not over-
mix. Fold in choc. chips & pour
batter 1/4 C. at a time onto hot
griddle; cook until little bubbles
stop popping, about 2 minutes –
flip pancakes & cook about 2 minutes
on other side. Serve with maple syrup
& whipped cream, if desired.
Makes 8-10 pancakes (serves 2-3 people)

(recipe: Martha Stewart- via thesisters
cafe)
—————————————

Cranberry Chili/Cheese Spread

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (14 oz) can whole berry
cranberry sauce
1 (4 oz) can chopped green
chilies, drained
1 green onion, sliced
1 T. lime juice
1/2 tsp. garlic salt
1/2 tsp. cayenne
1/2 tsp. chili powder

assorted crackers for dipping

Place cream cheese on a serving plate.
In small bowl combine cranberry sauce,
chilies, onion, lime juice & spices –
spoon over cream cheese & serve with
crackers. Makes 14 servings.

(recipe: tasteofhome.com)

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

Hoping that you are warm & comfy
wherever you are – remember to
smile a little today – it’s good for
your soul!

Hugs;

Pammie

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One CommentLeave a comment

  1. Well we knew it would happen sooner or later but I don’t think we need it all at once!


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