Happy Sunday!


Today was my church choir’s Christmas contata and it went very well. There was a 2 piano duet, a 4 horns fanfare and the choir’s 4 songs plus scriptures to go along with the songs. I love singing when the choir director is smiling while we’re singing – knowing he’s really pleased with the sound we are putting forth – makes me smile, too.

As promised, I got the recipe for the cranberry ‘salad’ I had at the Ladies Christmas dinner – here it is:

Cranberry-Raspberry Salad

1 envelope unflavored gelatin
1/2 C. raspberry-cranberry juice
2 (4 serving size) boxes cranberry
or raspberry jello
1/2 tsp. ground ginger
2 C. boiling water
1 (14-16 oz) can whole berry
cranberry sauce
1/2 C. cold water
1 (12 oz) bag frozen unsweetened

Optional garnish: fresh raspberries
and/or orange slices

In small bowl sprinkle unflavored gelatin
over juice. In large heatproof bowl mix
flavored jello & ginger. Pour boiling water
on jello, stir until jello is dissolved. Stir in
cranberry sauce, cold water & unflavored
gelatin mixture; mix well. Refrigerate 30
minutes. Stir frozen raspberries into mixture;
let stand about 5 minutes until mixture
begins to set up. Spoon into serving bowl;
refrigerate at least 1 hour or until serving
time. Garnish with optional rasp or orange
slices, if desired.


Only wish I had an idea how big a bowl to make it in! The ones for the dinner were in (I’m guessing, here) 9 X 13″ pans and were cut into squares, so I guess that would be about the size? It was tasty, not too sweet not too tart – just right!


Peanut Butter Pretzel Fudge

1 (14 oz) can sweetened
condensed milk
1/2 C. peanut butter
1 (12 oz) pkg. semi-sweet chocolate
1 1/2 tsp. vanilla
3/4 C. roughly chopped pretzel rods

Cover a 8 or 9 inch square pan with
parchment paper or foil, extending
paper over edges of pan by an inch.
In medium saucepan melt sweeten’d
cond. milk & peanut butter over medium
heat. Heat chocolate until it starts to
bubble, while constantly sirring, about
7-10 minutes. Immediately stir in choc.
chips until smooth. Immediately stir in
vanilla & pretzels then spread evenly
into prepared pan. Cover & chill 2 hours
or, until firm. Remove from pan by lifting
edges of paper. Cut into 20 squares.


Texas Roadhouse Green Beans
(overnight recipe)

2 (16 oz, ea) cans green beans,
2 C. chicken broth
1/4 C. butter
1 T. sugar
1/2 tsp. white pepper
1/2 tsp black pepper
1 tsp. chopped or minced garlic
4 oz. bacon, diced (raw) or 4 oz.
ham (cooked)
1/2 medium onion, diced

Mix broth, sugar, peppers & salt
until well blended. Preheat a deep
pan over medium-high heat. Cook
bacon pieces until they are brick-red.
Add onions & cook until soft &
translucent. Add garlic & broth
mixture – simmer 20 minutes then
add green beans; stir to incorporate.
Bring mixture to boil & turn off heat.
Best made a day ahead to absorb the
You do not need to boil or simmer the
green beans; just long enough to heat
through – this is important so that you
don’t overcook them.
Serves 6-8

(recipe: Courtney Luper – Facebook)

Jalapeno Pinto Bean ‘Hummus’

3 small jalapeno peppers*
1/4 C. olive oil, divided
2 (15 oz, ea) cans pinto beans,
3 T. lime juice
3 cloves garlic
2 tsp. cumin
handful fresh cilantro, more to
salt, to taste

2 T. sliced black olives (garnish)
smoked paprika
tortilla chips, for dipping

Rub jalapenos lightly with oil & place
on baking sheet. Place rack about 4″
from heat source; place sheet in oven
& heat to High Broil. Broil until skins
have completely browned, about 15
minutes, turning often. Wrap roasted
jalapenos in foil & let them sit, to
steam. Gently peel off skins & remove
stems & seeds. Add jalapenos, beans,
lime juice, garlic, cumin, cilantro &
3 T. olive oil to food processor. Process
& add salt, to taste. Add water, a
tablespoon at a time, until you reach
a smooth & creamy consistency. Transfer
to a serving bowl & top with cilantro
leaves, sliced black olives & a sprinkle of
smoked paprika. Serve with tortilla chips.
Serves 10

*3 jalapenos may be too spicy for some. If
you’re nervous about the heat level, start
with fewer jalapenos in food processor &
add more if you want more spiciness.

(recipe: hostthetoast.com)

Crab Won Ton Cups

32 wonton wrappers*
1 (8 oz) pkg. cream cheese, softened
1/2 C. heavy whipping cream
1 egg
1 T. Dijon mustard
1 tsp. Worcestershire sauce
5 drops hot pepper sauce
1 C. lump crabmeat, drained
1/4 C. thinly sliced green onions
1/4 C. finely chopped sweet red
1 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Press wonton wrappers into miniature
muffin cups sprayed with nonstick spray.
Lightly spritz wrappers with nonstick
spray Bake 8-9 minutes until lightly
browned. In small bowl beat cream
cheese, egg, cream, mustard, Wors.
sauce & pepper sauce until smooth.
Stir in crab, green onions & red pepper;
spoon into wonton cups. Sprinkle tops
with Parm. cheese & bake 10-12 minutes,
until filling is heated through. Serve warm.
Refrigerate leftovers. Makes 32

*You can find wonton wrappers in the
fresh vegetable section at the grocery

(recipe: tasteofhome.com)

Orange Chicken

1 1/2 C. water
2 T. orange juice
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 T. soy sauce
1 T. grated orange zest
1 C. packed brown sugar
1/2 tsp. minced fresh garlic root
1/2 tsp. minced garlic
2 T. chopped green onion
1/4 tsp. red pepper flakes
3 T. cornstarch
2 T. water
2 boneless, skinless chicken breasts,
cut into 1/2″ pieces
1 C. flour
1/4 tsp. salt
1/4 tsp. pepper
3 T. olive oil

Pour 1 1/2 C. water, orange juice, lemon
juice, rice vinegar & soy sauce into a
saucepan over medium-high heat. Stir in
orange zest, brown sugar, ginger, garlic,
chopped green onion & red pepper flakes;
bring to a boil. Remove from heat & cool
10-15 minutes. Place chicken pieces in a
resealable plastic bag. When contents of
saucepan have cooled, pour 1 C. sauce into
bag; reserving remaining sauce. Seal bag &
refrigerate at least 2 hours.

In another resealable bag mix flour, salt &
pepper; add marinated chicken pieces, seal
bag & shake to coat. Heat olive oil in large
skillet over medium heat. Place chicken in
skillet & brown on both sides; drain on a
plate lined with paper towels & cover with
aluminum foil. Wipe out skillet & add sauce;
bring to boil over medium-high heat. Mix
cornstarch & 2 T. water; stir into sauce.
Reduce heat to medium-low; add chicken
pieces & simmer, about 5 minutes, stirring
occasionally. Serves 4

(recipe: allfood.recipes)

Cinnamon Roll/Cherry Cobbler

1 (21 oz) can cherry pie filling
2 (12 oz, ea) tubes refrigerated
cinnamon rolls (reserve icing)

Spray crockpot with nonstick spray.
Cut cinnamon rolls into fourths &
place in a  layer in bottom
of crock. Spoon cherry pie filling
over top – continue layering
rolls then cherries if using
traditional crockpot. Cover &
cook on Low 2 1/2 – 3 hours until
sides are golden brown & rolls are
set. Drizzle icing over top of
cobbler before serving. Serve
warm. Serves 4-6

(recipe: recipesthatcrock.com)

Calzone Pinwheels

1/2 C. shredded mozzarella cheese
1/2 C. ricotta cheese
1/2 C. diced pepperoni
1/4 C. grated Parmesan cheese
1/4 C. chopped fresh mushrooms
1/4 C. finely chopped green pepper
2 T. finely chopped onion
1 tsp. Italian Seasoning
1/4 tsp. salt
1 (8 oz) pkg. refrigerated crescent rolls
1 (14 oz) jar pizza sauce, warmed

Preheat oven 375 degrees F.
In small bowl mix first 9 ingredients.
Unroll crescent dough & separate into
4 rectangles; press perforations to
seal. Spread rectangles with cheese
mixture to with 1/4″ of edges. Roll up,
jelly-roll style, starting with a short
side; pinch seams to seal. Using a
serrated knife, cut each roll into four
slices & place on a greased baking
sheet, cut sides down. Bake 12-15
minutes until golden brown. Serve
with pizza sauce. Makes 16

(recipe: tasteofhome.com)

Rocky Road Peanut Clusters

1 C. semi-sweet chocolate chips
1 C. butterscotch chips
1 T. vegetable oil or shortening
1 1/2 C. roasted, lightly salted
1 1/2 C. miniature marshmallows

Line a large baking sheet with waxed
paper. Melt choc. chips, buttersc. chips
& vegetable oil in large microwave-
safe dish; heat on High 30 seconds,
stir & repeat until chips are melted &
smooth. Quickly stir in peanuts &
marshmallows. Drop spoonfuls of
mixture onto waxed paper. (make as
large or small as you like). Refrigerate
15 minutes before serving. Store
leftovers in an airtight container.
Makes 2 dozen.

(recipe: momontimeout.com)


It’s been a nice, slow day today after church; got
into my ‘comfy’ clothes, had a quick lunch and sat
down to read the paper & my current book (almost
done with it). Tomorrow is a quick trip to order
husband’s birthday present (Jan. 23) – he’s in big
need of new leather moccasins – the one’s he’s
wearing are a good 6-8 years old and that’s all
he wears (year-round) in the house. I’m pretty
sure it will take that long to get them to the
store, since they’re a special order (he wears
a 13). The last ones were moose skin! They
certainly lasted a good long time!

Weather is chilly (in the 20’s) but no white
stuff, so we’re good!

Hope your plans are coming in place for
the Christmas holidays!




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4 CommentsLeave a comment

  1. Have a lovely holiday season Grammy!

    • Thank you! You, too! (will keep posting recipes as close to ‘the day’ as I can!)

      • Yay! Be well dear.

  2. I really enjoyed the cranberry/strawberry sauce so I may try the Cranberry/raspberry recipe too. Well Lady Jane we have three days to my dinner and four to yours. Remember to take a big deep breath and add a smile .

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