Great Day (and boy, did I sleep!)

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After all the hustle & bustle, we had a GREAT Day! Tons of food (everyone was groaning their tummies were SOooooo full!), lots of good chatting around the table, presents and most importantly: the presence of FAMILY all together!

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My grown up boys: Eric (21), Kris (32) Ben (26)

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Kris’s family: Kris, Kris’s girlfriend: Taylor, & my grandson, Kaden (9)

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My whole family

Husband pitched in a LOT and helped me finish getting dinner together (I was really grateful!) – it was a wonderful day!

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

Creamy Turkey & Noodles

1 (16 oz) pkg. farfalle (bow-tie)
pasta, uncooked
1/4 C. butter
1 onion, chopped
1 (16 oz) pkg. frozen mixed
vegetables (carrots/corn/green
beans, peas)
6 T. flour
2 C. milk
2 (7.5 oz, ea) pkgs. sliced,
roasted turkey breast, chopped*
2 (10 3/4 oz, ea) cans cream of
chicken soup
1 C. sour cream
1 (8 oz) pkg. Kraft shredded 3-cheese
with a touch of Philadelpia

Preheat oven 350 degrees F.
Cook pasta as directed on pkg,
omitting salt. Melt butter in Dutch
oven or large, deep skillet on
medium heat. Add onions, cook &
stir 4 minutes until crisp-tender. Add
frozen vegs; cook 4 minutes until
thawed, stirring frequently. Stir in flour
until blended; cook & stir 1 minute.
Gradually stir in milk; bring to boil.
Cook & stir 2 minutes until thickened.
Remove from heat; stir in turkey,
soup & sour cream. Drain pasta &
add to sauce – stir until evenly
coated. Spoon into two 9 X 13″
pans sprayed with nonstick spray;
top with shredded cheese & cover
with foil. Bake 30 minutes until
heated through, uncovering for
last 10 minutes. Serves 10-12

(recipe: Kraft recipes)
———————————-

Crockpot Mexican
Hashbrown Casserole

1 lb. ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can dhopped green chilies
1 pkg. taco seasoning mix
4 oz. cream cheese
1 (16 oz) pkg. frozen hashbrowns
2 C. shredded sharp Cheddar cheese

Toppings:
chopped tomatoes, chopped avocados,
guacamole, sour cream, shredded cheese,
sliced green onions, sliced black olives

Place hash browns in a bowl with half of
chopped peppers, half onion & 1 C. cheese.
Add 1 T. taco seasoning mix; mix well & set
aside. Saute ground beef, onions & reserved
peppers in large nonstick skillet over medium-
high heat until ground beef is cooked &
vegetables are soft. Reduce heat to medium-low
& stir in remaining taco seasoning, green chiles &
stewed tomatoes; stir in cream cheese. Spray
insides of crockpot with nonstick spray. Spread 1/2
hash brown mixture onto bottom; layer half of
ground beef mixture, 1/2 C. remaining Cheddar
cheese, second half of potatoes, last half of
ground beef & last 1/2 C. cheese. Cover & cook on
Low 4-6 hours. Top with your choice of toppings.

(recipe: sixsistersstuff.com)
———————————————

Southern Apple Dumplings

1 large apple (Fuji or any tart apple)
1 can crescent dinner rolls
1/2 C. butter
2/3 C. sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
3/4 C. (or 6 oz) 7-Up pop (or
equivalent lemon/lime soda)
about 1/2 can

Preheat oven 350 degrees F.
Grease an 8 X 8″ baking dish.
Peel & cut each apple into 8-10
wedges; set aside. Separate
crescent dough into triangles. Roll
each apple wedge in dough, starting
at wide end; pinch to seal & cover
apple then place in prepared dish.
Melt butter in small saucepan &
stir in sugar & cinnamon. Heat,
whisking to combine. Mixture will
slowly combine & thicken. When
it’s thickened, remove from heat &
add vanilla; stir. Pour cinnamon
mixture over dumplings. Pour soda
over dumplings. Bake 40-45 minutes
until golden brown.

(recipe: inspiredreamer.com)
———————————

Crockpot Cheesy Potatoes & Bacon

1 (32 oz) bag frozen Southern-style diced
hash browns
8-10 slices bacon, cooked/crumbled
1/2 C. butter, melted
1 onion, chopped medium
8 oz. sour cream
1 tsp. Cajun seasoning
1/2 tsp. garlic powder
1/2 tsp. pepper
1 can cream of chicken soup
2 C. shredded Cheddar cheese

(chopped chives – optional)

In large bowl mix soup, hash browns,
melted butter, onion, sour cream, bacon,
cajun seasoning, garlic powder, pepper &
1 C. shredded cheese. Place ingredients
in crockpot, top with other 1 C. cheese.
Cook on Low 3-4 hours. (You can also
place some of the cooked,crumbled bacon
on top before serving.

(recipe: Crockpot Moms)
—————————————–

Leftover Hambone Soup

1 leftover ham bone
1 T. olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled/diced
1 russet potato, peeled/diced
1 C. canned white kidney beans,
drained/rinsed
3/4 C. frozen corn kernels
3/4 tsp. fresh thyme leaves
2 bay leaves
kosher salt/fresh ground black pepper,
to taste
1 1/2 C. leftover diced ham

Place hambone in large stockpot or
Dutch oven – add enough water to cover
bone halfway, about 6-7 cups; bring to
boil, reduce heat & simmer about 30
minutes – 1 hour, until very fragrant.
Remove & discard bone. Heat olive
oil in large stockpot or Dutch oven
over medium heat; add garlic, onion,
carrots & potato – cook, stirring
occasionally, until onions have become
transparent, 2-3 minutes. Stir in ham
stock (from ham bone), beans, corn,
thyme & bay leaves – season with
salt/pepper, to taste. Bring to boil;
reduce heat & simmer until potatoes
are tender, 10-12 minutes. Stir in
ham until heated through, 1-2 minutes.
Serve immediately. Serves 6

(recipe: damndelicious.net)
———————————-

Pam’s Stuffed Zucchini

5 medium zucchini
3/4 C. chopped onion
1 T. chopped garlic
5 Roma tomatoes, chopped
1 1/2 lb. mild pork sausage*
1/4 tsp. salt, to taste
1/8 tsp. black pepper, to taste
1/4 tsp. Italian seasoning
1 (32 oz) jar spaghetti sauce
1+ C. shredded Parmesan cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Wash zucchini. Cut zucchini, lengthwise
in half. Scoop out centers into a bowl,
leaving 1/8″ shell. Spray a large baking
pan with nonstick spray. (my pan is larger than
9 X 13″). Place zucchini shells in pan. Heat a large
skillet on stove to medium-high heat & cook
sausage. Drain most of grease, add chopped
onions, garlic, tomatoes and the scooped
out zucchini. Cook & stir 3-5 minutes until
onions are crisp-tender. Drain liquid &
spoon mixture into zucchini shells. Top
shells with spaghetti sauce (I had about
1/4 jar leftover). Cover pan with foil &
bake 30 minutes. Remove foil, top with
cheeses & bake an additional 5-10
minutes until cheese is melted. Remove
from oven & drain any liquids in pan.
Let cool about 5 minutes before cutting into
smaller pieces – or leave whole and serve
as a main course.

*you can also substitute Italian sausage
for the pork sausage

Serves, as an appetizer, about 10 people;
as a main course (2 halves each) serves
5 people.

When I made this recipe I ended up with
about 2 1/2 C. of extra filling so I mixed
the rest of the spaghetti sauce in and more
shredded mozz. & Parm. cheese. This mixture
could be poured over cooked pasta, with
scrambled eggs or put on a flour tortilla.
————————————–

Eggnog Truffles

1 lb. white baking chocolate,
divided
4 oz (1/2 pkg) cream cheese,
softened
1/4 C. powdered sugar
1/4 tsp. ground nutmeg
1/4 tsp. rum flavoring (optional)

additional ground nutmeg for
sprinkling

Melt 8 oz. white choc. as directed
on pkg. Beat cream cheese, powdered
sugar, nutmeg & rum flavoring (if using)
in large bowl using elec. mixer on medium
speed until well blended & smooth. Add
melted chocolate; beat until well mixed.
Refrigerate at least 4 hours until firm.
Shape mixture into 24 (3/4 ” balls). Place
on waxed paper covered tray – refrigerate
until ready to dip.
(Coat only 12 truffles at a time)
Melt 4 oz. remaining white choc. in
small microwaveable bowl on Medium
(50%) power 1 1/2 minutes, stirring after
1 minute. Using a fork, dip 1 truffle at a
time into melted choc. – tap back of fork
2-3 times against edge of dish to allow
excess choc. to drip off. Place truffles on
waxed paper-lined tray – if there are any
‘bald’ spots on truffle, cover with melted
chocolate that remains on the fork. Sprinkle
truffles with nutmeg – repeat with remaining
4 oz. choc. & remaining truffles.
Refrigerate 1 hour or until chocolate is set.
Store truffles between layers of waxed
paper in airtight container in fridge up
to 1 week. Makes 24 (serving size:

2 truffles each)

(recipe: mccormick.com)
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Our weather is still holding – it’s a bit
cloudy out today, but still 40 degrees F –
great weather for ‘getting around’!

I sincerely hope that all of you had
a lovely Christmas. Christmas isn’t
about the presents you get – it’s about
the people who surround you,
whether near or far.

Hugs;

Pammie

PS: Totally forgot to add the explanation
to the title: I slept ALOT after everyone
went home – woke up at 5:30 a.m. and
stayed up, reading, until around 7 –
fell back asleep and slept until 10:30 a.m.!
WOW!

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2 CommentsLeave a comment

  1. I slept after my company left too. Must be what “old ladies” do huh! I do love the birthday cake. I’m glad your day went well. That sure is a fine looking family there Lady Jane!!

  2. Looks like you had a very Merry Christmas 🙂


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