and it’s Birthday time, again!

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Happy 27th birthday to our middle son!

The shirt he’s wearing is from his favorite video game: “Legend of Zelda” and he has that ‘picture’ (it’s a mask) tatooed on his upper arm, so I KNEW he’d love the shirt. Since his favorite birthday ‘treat’ is brownies, that’s double chocolate chip brownies he’s holding.

Today our weather is in the 23 degree F. range with light, fluffy snow – had to brush off my car to go shopping earlier but now the sun is out – hoping it will melt what’s on the ground (about 1/4 inch).

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

In Sunday School yesterday one of my friends brought in a hot breakfast treat – I asked her for the recipe – here it is!

Biscuits & Gravy Casserole

1 (10 oz) can refrigerated biscuit
dough (like Pillsbury Grands!)
1 (1 lb) bulk pork sausage
1 1/2 C. shredded Cheddar
cheese, divided
6 eggs
1/2 C. milk
salt/black pepper, to taste
1 1/2 C. cold water (or more,
as needed)
1 (1.5 oz) pkg. pork gravy mix

Preheat oven 350 degrees F.
Grease a 9 X 13″ baking dish.
Line the bottom of dish with
biscuits. Heat a large skillet over
medium-high heat. Cook & stir
sausage in hot skillet until browned
& crumbly, 5-7 minutes; drain &
discard grease. Scatter sausage over
biscuit layer & top with 1 C. Cheddar
cheese. Whisk eggs, milk, salt/pepper
in a bowl – pour over cheese layer.
Mix water & gravy mix in a saucepan;
bring to boil. Reduce heat & simmer
until gravy is thickened, 1-2 minutes,
adding more water for a thinner
gravy. Pour gravy over egg layer;
sprinkle remaining 1/2 C. Cheddar
cheese over casserole. Bake 30
minutes, until egg is fluffy & cheese
is bubbling. Serves 6

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

Crockpot Honey Sesame Chicken

2 1/2 lb. boneless skinless chicken
breasts or thighs
1 C. honey
1/2 C. soy sauce
1/2 tsp. sesame oil
2 T. olive oil
1 1/2 tsp. minced garlic
2 T. minced onion (poster used dried)
1/4 C. barbecue sauce
1/4 tsp. crushed red peppers
6 T. cold water
2 T. cornstarch
sesame seeds, garnish
sliced green onions, garnish

cooked rice

Cut chicken into 1 – 1 1/2 inch cubes;
place in crockpot. Mix honey, soy sauce,
sesame oil, olive oil, garlic, onion, BBQ
sauce & red peppers in small bowl; pour
mixture over chicken – stir to coat. Cook
on Low 3 1/2 – 4 hours. Remove chicken
from crockpot (reserve sauce – pour
sauce into a saucepan over medium
heat.) Mix cold water & cornstarch in small
bowl & stir into sauce. Cook sauce over
medium heat, stirring constantly, until
thickened. Turn heat to Low, add chicken
to sauce & break any large pieces into
small chunks- stir to coat while
simmering. Remove from heat – sauce
will thicken as it cools. Serve over
cooked rice & garnish with sesame
seeds & sliced green onions.
Serves 6

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

S’More Mini Pies

1 pie crust
4.4 oz. Hershey’s XL milk chocolate
bar
2 C. mini marshmallows
1 egg white – beaten
pinch of flour

Preheat oven 375 degrees F.
Unroll pie crust onto lightly
floured surface. Cut choc. bar
into segments; cut crust into
rectangles. Knead & roll dough
scraps to cut out more rectangles.
Place 3 choc. bar segments & about
10 mini marshmallows on a rectangle
of dough, top with another rectangle-
roll edges & crimp with a fork. Place
on a baking sheet & brush tops with
egg white. Bake 14-17  minutes. Cool
a few minutes before serving.

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

Creamy Tuna Noodle Casserole

5 C. uncooked egg noodles
1 C. frozen peas
1 (10 3/4 oz) can cream of mushroom
soup
1 (8 oz) tub sour cream
2/3 C. grated Parmesan cheese
1/3 C. milk
1/4 tsp. salt
2 (5 oz, ea) cans light tuna in water,
drained/flaked
1/4 C. finely chopped onion
1/4 C. finely chopped green pepper

Topping:
1/2 C. soft bread crumbs*
1 T. melted butter

Preheat oven 350 degrees F. Cook
noodles accordg. to pkg. directions
for al dente, adding peas during last
minute of cooking; drain. In large
bowl combine soup, sour cream,
cheese, milk & salt. Stir in tuna,
onion & pepper. Add noodles & peas,
toss to combine. Spray a 11 X 7″
baking dish with nonstick spray &
pour mixture into dish, smooth
evenly. Toss bread crumbs & melted
butter; sprinkle over top & bake
25-30 minutes until bubbly.
Serves 6

*To make soft bread crumbs:
Tear bread into pieces & place in
food processor or blender. Cover &
pulse until crumbs form. One slice
of bread yields 1/2 – 3/4 C. crumbs

(recipe: tasteofhome.com)
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Buffalo Chicken Soup
(crockpot)

6 C. milk
3 (10.75 oz, ea) cans cream of
chicken soup
3 C. cooked/shredded chicken
1 C. sour cream
1/4 – 1/2 C. hot pepper sauce

Garnishes: shredded Monterrey Jack
cheese, chopped green onions,
additional hot pepper sauce

Mix all ingredients (except garnishes)
in crockpot. Cover & cook on Low 4-5
hours. Serve with suggested garnishes.
Serves 6

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

BANANA SPLIT PIE

1 graham cracker pie crust
1 (3 oz) pkg. cream cheese
2 cups powdered sugar
1 (8 oz) can crushed pineapple
2 medium bananas
1 (6 oz) box instant white chocolate
pudding & pie filling mix
8 oz. Cool Whip
10 strawberries

Beat cream cheese, powdered sugar
together until fluffy. Spread evenly over
bottom of crust. Drain pineapple well and
spread evenly over cream cheese.
Slice banana and cover pineapple with
slices. Pour on pudding mixture.
Top with frozen topping. Cover entire pie
or garnish with strawberries, or other
fresh fruit or ground walnuts

(recipe: Facebook)
—————————————-

Royal Red Potatoes
(crockpot)

1 1/2 – 2 lb. red potatoes, chopped
into 1″ pieces
1 C. sour cream
1/2 C. milk
1 can cream of potato soup
1 dry pkt. buttermilk ranch salad
dressing mix (dry, not prepared)
salt/pepper, to taste

Toppings: bacon bits or crumbled
cooked bacon, chopped parsley

Spray insides of crockpot with
nonstick spray. Place potatoes in
crockpot; add sour cream, milk,
soup, dry dressing mix, salt/pepper –
stir well. Cover & cook on High 2-3
hours or Low 4-5 hours. Stir just
before serving & top with bacon/
parsley. Serves 4

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

Loaded Sweet Potato Nachos
(crockpot)

1 jar salsa (your choice)
4 boneless skinless chicken breasts
1 pkg. (Alexia) sweet potato fries (frozen) –
or whichever brand you like
1 can (Hunts) diced tomatoes
1 can whole kernel corn,
drained
1 C. Mexican Blend shredded cheese

Toppings:
sour cream, cilantro, chopped jalapenos,
sliced avocado, sliced black olives

Place chicken & salsa in crockpot – cover
& cook on High 3 hours. Remove chicken
& shred; keep warm until ready to make
nachos.
Prepare sweet potato fries accordg. to
pkg. directions.
Preheat oven 350 degrees F.
Place fries in bottom of a skillet (or 2
small skillets). Top with chicken, beans,
corn & tomatoes; top with cheese. Place
skillet in oven & bake 10-12 minutes until
cheese is melted & bubbly. Remove from
oven, top with your choice of toppings &
serve. Serves 4-6

You will have a little extra cooked chicken-
you can use it for leftovers!

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

Pecan Cobbler

1 box refrigerated pie crust,
softened (per box directions)
2 1/2 C. light corn syrup
2 1/2 C. packed brown sugar
1/2 C. butter, melted
4 1/2 tsp. vanilla
6 eggs, slightly beaten
2 C. coarsely chopped pecans
2 C. pecan halves

vanilla ice cream, if desired

Preheat oven 425 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Remove 1 pie
crust from pouch, unroll on work
surface. Roll into 9 X 13″ rectangle &
place in prepared dish; trim edges to
fit. In large bowl combine corn syrup,
brown sugar, butter, vanilla & eggs
using wire whisk. Stir in chopped
pecans. Spoon half of filling into
crust. Remove second pie crust
from pouch & unroll on work surface.
Roll into 9 X 13″ rectangle & place
over filling; trim edges to fit. Spray
top crust with nonstick spray. Bake
14-16 minutes until browned. Reduce
oven temperature to 350 degrees F.
Carefully spoon remaining filling
over baked pastry; arrange pecan
halves on top in decorative fashion.
Bake 30 minutes longer until set.
Cool 20 minutes on rack; serve warm
with vanilla ice cream (if desired).
Serves 12

(recipe: pillsbury.com)

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

Not much new around here – still happily
working on finishing up the crocheting on
the ‘saved’ baby blanket. Decided not to
go to the library today & get more books –
earlier the roads were a little slippery –
my ‘already read’ books aren’t due until
1/11, so I’m not worried. Working on
another ‘discount’ used book by Lee
Child: “The Enemy” – (Jack Reacher character)
kind of drags a bit but makes you really want
to know just WHO is doing all the random
killings on an army base. I have about 1/4th
of the book left.

Christmas decorations are all down except
the tree & ornaments – that’s for a day when
I really feel like wasting time – not my favorite
thing to do, either putting up OR taking down.

Hope you’re having a great day!

Hugs;

Pammie

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One CommentLeave a comment

  1. A happy Birthday to Ben. You are doing well on the decoration –almost done!


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