Last night driving home from my special needs group was an ‘adventure’, so to speak: huge, very wet snowflakes were coming down in droves making driving/seeing the wet road pretty difficult. Temps were at 32 (perfect snow temperature) and most people were driving like they’d never seen snow before – so glad I got home safely! Getting up today shows we have a very light ‘dusting’ which is melting as the sun gets to it – YAY!
Yesterday I enjoyed a nice lunch at Big Boy with a friend from church. When it came time to pay I noticed a person I hadn’t seen in many, many years, so I stopped to say Hi. I didn’t notice his wife was there, too, so we all started chatting (we used to go to another church together and they also lived on my street about 6 houses away). The funny thing was we moved in and they moved out about 2 weeks later! (NO, they didn’t move because of us . . . ) As we were chatting I hear my name called and turned around to see ANOTHER friend from another church – talk about Old Home Week! Sitting at another booth was also a gentleman I recognized who used to be the custodian at another church where we used to go for homeschool activities, back in the ‘day’. Four people in one visit – pretty neat!
After my lunch/visiting I stopped at several stores in the area and was happy to add a few items to the Christmas list for the guys: hackey sack for youngest, a really nice metal turkey baster for oldest (chef) – every little bit counts. When I picked up the mail there were 3 more ‘presents’ I’d ordered, so my ‘plan’ is coming together – YAY! Remember the ‘lost’ wallet from a few days ago (the one I thought I’d already received in the mail?) – it came in yesterday’s mail – it was supposed to arrive January 4th (his birthday) but I originally ordered it for his Christmas, so that was just perfect!
This is the other homeless men’s scarf – I’m using the same pattern for youngest son’s black scarf
Bisquick Cinnamon Rolls
2 1/2 C. Bisquick baking mix
1/3 C. milk
1 C. brown sugar
1/4 C. granulated sugar
1 T. cinnamon
1/2 C. chopped nuts
2 T. melted butter
3/4 C. butter, melted/cooled
Preheat oven 375 degrees F.
In large bowl combine Bisquick, milk &
egg using a fork; mix just until combined
to create a dough. In medium bowl
combine both sugars, cinnamon & nuts;
add 2 T. melted butter & stir to moisten.
Generously flour a flat surface (and your
hands, also). Turn dough out onto surface
& pat dough into a rectangle using your
hands. Use a rolling pin dusted with flour
to thin dough to about 1/2″ thickness (do
not over-roll, the dough will stick).
Pour 3/4 C. melted butter over entire
surface then spread with pastry brush to
even out & get to edges. Sprinkle sugar/
nuts over butter. Roll dough from
long end then slice into 1″ slices
NOTE: You can use dental floss to slice
dough – works well without smashing dough.
Transfer slices to well-greased 9 X 13 pan.
Bake 25-30 minutes until golden brown on
tops. Remove from oven & let stand 5
minutes. Combine powdered sugar, milk &
vanilla until desired consistency; drizzle
over tops of rolls then serve.
(recipe: Facebook: Saucy in the kitchen)
Candy Cane Fudge
2 (12 oz, ea) bags semi-sweet
1 (14 oz) can sweetened condensed
1 C. crushed candy canes
1 tsp. vanilla
1/4 tsp. peppermint extract
1/4 tsp. salt
Line two 8 X 8″ baking pans with
parchment paper, making sure to
leave extra paper on both ends
(for handles, to pull the fudge out).
In medium saucepan heat choc.
chips & conds. milk over Low heat
until melted & smooth. Stir in
vanilla & peppermint extracts &
salt, stirring until completely
incorporated. Divide mixture evenly
between both baking dishes then
sprinkle crushed candy cane pieces
over tops, gently pressing in so they
adhere. Refrigerate fudge 204 hours,
or overnight until completely set &
chilled. Remove parchment paper
from dishes, slice fudge into small
squares & serve immediately or
store in air-tight container up to
2 weeks. Makes 4-5 dozen pieces
Ham & Cheese Pull-Aparts with
1 (16.3 oz) can (Pillsbury Grands!)
flaky layers biscuits
1/3 C. milk
1/2 tsp. ground black pepper
1 1/2 C. shredded provolone cheese
1 1/2 C. diced, cooked ham
2 C. country gravy
Preheat oven 375 degrees F.
Cut biscuits into 8 pieces each. Whisk
eggs, milk & pepper in large bowl.
Add biscuit pieces, shredded cheese
& diced ham; stir to coat. Spray a
9 X 13″ baking dish with nonstick
spray & pour batter into pan. Bake
25 minutes until golden brown. Serve
with warmed country gravy
Turkey/Cream Cheese Vegetable
1 T. butter
1 small onion, diced
4 1/2 C. chicken broth
2 medium carrots, peeled/sliced
2 large potatoes, peeled/ diced
2 C. cooked turkey or chicken, chopped
1 1/2 T. fresh dill, chopped
1/4 C. flour
4 oz. cream cheese, diced into small
salt/pepper, to taste
In large saucepan saute onion in butter
2-3 minutes. Add broth, carrots,
potatoes & black pepper; bring to boil.
Reduce heat, cover & simmer 10-15
minutes, until vegetables are tender.
Add turkey & dill; heat through. In
small bowl whisk flour & milk until
smooth; stir into soup & bring to a boil.
Cook & stir 2-3 minutes until soup has
thickened. Reduce heat, add cream
cheese & stir until melted. Season
with salt/pepper, to taste.
German Chocolate Pecan Pie Bars
1 3/4 C. flour
3/4 C. powdered sugar
3/4 C. cold butter, cut into pieces
1/4 C. unsweetened baking cocoa
1 1/2 C. semisweet chocolate chips
3/4 C. packed brown sugar
1/4 C. butter, melted
3 eggs, slightly beaten
1 C. flaked coconut
3 C. broken pecans, toasted
Preheat oven 350 degrees F.
Line bottom & sides of a 9 X 13″
baking dish with heavy-duty foil,
extending foil 2-3 inches over 2
opposite sides of pan – spray foil
with nonstick spray.
Using food processor, add flour,
powdered sugar, 3/4 C. butter & cocoa.
Cover & process using quick on/off
pulses until consistency of coarse
meal. Press mixture into bottom
& 3/4ths up sides of prepared pan.
Bake 15 minutes. Remove from oven
& sprinkle chocolate chips over crust.
Cool completely in pan 30Â minutes.
In medium bowl mix brown sugar, corn
syrup, melted butter & eggs using
whisk until smooth. Stir in coconut &
pecans – spoon over crust. Bake 25-30
minutes until golden & set. Cool
completely in pan on rack about 1 hour.
Refrigerate 1 hour. Use foil to life out
of pan onto cutting board. Cut into
6 rows by 4 rows. Makes 24 servings.
Saucy Crockpot Potatoes
4 C. potatoes, peeled/thinly sliced
1 C. sliced onions
1 (10.75 oz) can cream of celery soup
1 (12 oz) can evaporated milk
2 T. butter
1/2 tsp. salt
1/2 tsp. pepper
Spray insides of crockpot with nonstick
spray. Mix all ingredients & place in
crockpot. Cover & cook on High 1 hour.
Lower heat to Low – cook an additional
6-8 hours – it’s done when potatoes are
tender. Serves 4-6
1 (8 oz) can unsweetened crushed
1 (4 oz) can tiny shrimp, rinsed/
1/4 C. mayonnaise
1 T. finely chopped green onion
2 tsp. Dijon mustard
1 1/2 tsp. minced fresh dill
1 medium cucumber (8 inches)
cut into 1/4″ slices
(fresh dill sprigs – optional garnish)
In a bowl combine pineapple, shrimp,
mayonnaise, onion, mustard & dill –
spoon onto cucumber slices. Garnish
with dill sprigs (if using). Makes
Hope your Christmas shopping is going
well – next comes the baking (but, for
me, that’s a few weeks away – maybe).
PS: Gas prices went up a bit yesterday;
last I looked they were at $1.70/9 –
now they’re around $1.79/9 (not a lot
but still in a lower range).