The Holidays are Coming – FAST!

shopping-thanksgiving-day-15930418

Do you ever feel like the holidays sort of SNEAK UP on you? I’m reeling from the idea that, VERY SOON, I’ll have to come up with some awesome Thanksgiving ‘side’ dishes to take to my son (the Executive Chefs) house! (read that: Just a little intimidating, for sure). There are LOTS of great-sounding recipes coming in, so here are a few to share with you:
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(am thinking of making these for this Sunday: I have the snacks for our Sunday School class)

Easy Lemon Sticky Buns w/
Cream cheese glaze

1 (3 oz) pkg. Lemon flavored Jello
1 T. juice & 2 tsp. zest from 1
lemon, divided
1 1/2 C. powdered sugar, divided
2 (8 oz, ea) cans refrigerated crescent
dinner rolls, divided
1/4 C. butter, melted/divided
2 oz. cream cheese, softened

Preheat oven 350 degrees F.
Combine dry jello, lemon zest &
1/2 C. sugar in bowl. Unroll 1 can
dinner rolls onto work surface;
firmly press perforations & seams
together to form 12 X 4″ rectangle.
Brush with half butter then sprinkle
with half jello mixture. Roll up, starting
with one short end; cut into 6 slices.
Spray 9 X 13″ baking dish with nonstick
spray & arrange slices, cut sides up,
in half of pan. Repeat with remaining
dough, butter & jello mixture. Bake
30 minutes until golden brown. Cool
5 minutes.
Mix cream cheese, lemon juice &
remaining sugar until blended – drizzle
over top of warm rolls.
Serves 12

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

Cheese & Pumpkin-filled Manicotti

1 (8 oz) pkg. manicotti shells
1 (15 oz) tub ricotta cheese
2 C. (8 oz) shredded mozzarella
cheese, divided
1 C. canned pumpkin
1/4 C. grated Parmesan cheese
2 large egg yolks
1/4 tsp. ground nutmeg
1 (24 oz) jar garlic spaghetti
sauce, divided

Preheat oven 350 degrees F.
Cook manicotti shells accordg.
to pkg. directions for al dente;
drain. In large bowl mix ricotta
cheese, 1 C. mozz. cheese, pumpkin,
Parm. cheese, egg yolks & nutmeg;
spoon into manicotti. Spray
9 X 13″ baking dish with nonstick
spray. Spread 1 C. spaghetti sauce
on bottom of dish & top with
stuffed manicotti; pour remaining
sauce over top & sprinkle with
remaining mozz. cheese. Bake,
covered, 25-30 minutes until
cheese is melted. Serves 7

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

Cranberry Orange Relish

1 large navel orange (seedless)
1 (12 oz) bag fresh cranberries
1/2 – 3/4 C. granulated sugar

Zest orange & place zest in a
food processor. Using a sharp
knife, cut pith from rest of
zested orange & discard. Cut
remaining peeled orange into
quarters; pick out & discard any
seeds. Place orange in food
processor along with zest. Add
cranberries & 1/2 C. sugar –
pulse to coarse consistency.
Taste & add more sugar if you
want it sweeter (poster only
used 1/2 C. sugar). Makes 2 C.
Can be refrigerated up to
1 week.

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

Loaded Mashed Potato Casserole

3 lb. russet potatoes, peeled &
cut into 1 1/2″ pieces
3/4 C. heavy cream
1 C. sour cream
1/2 stick butter
1 tsp. garlic powder
salt/pepper, to taste
1/2 tsp. onion powder
2 C. shredded Cheddar cheese
8 oz. bacon, cooked/chopped
3 scallions, finely chopped

Preheat oven 350 degrees F.
Cook potatoes in large pot of
boiling water 15 minutes until
soft. Drain & return to pot. Add
cream, butter, sour cream, garlic &
onion powder, salt/pepper. Mash
until smooth, or to taste. Stir
1 1/2 C. cheese, most of bacon &
scallions, reserving some for
topping; transfer mixture to
small baking dish & top with
remaining cheese. Bake 20
minutes until cheese is melted &
golden. Top with remaining bacon &
scallions. Serve with extra sour cream.
Serve immediately. Serves 6

(recipe: realhousemoms.com)
—————————————

Crockpot Egg & Sausage Casserole

14 slices bread cut into large squares
1 dozen eggs
2 1/4 C. milk
1 lb. breakfast sausage, cooked/drained
1/2 red bell pepper, diced
1 small can green chilies
salt/pepper, to taste

Spray insides of crockpot with nonstick
spray. Make layers: bread, sausage,
peppers & chilies. Beat eggs with milk,
salt/pepper & pour over layers. Cover &
cook on Low 5-7 hours. Serves 6-8

(recipe: aroundmyfamilytable.com)
———————————————

Apple Squash Soup

2 T. butter
1 large onion, chopped
1/2 tsp. rubbed sage
1 (14.5 oz) can chicken or
vegetable broth
2 medium tart apples, peeled/
finely chopped
3/4 C. water
1 (12 oz) pkg. frozen cooked
winter squash, thawed
1 tsp. ground ginger
1/2 tsp. salt
1/2 C. milk

In large saucepan heat butter
over medium-heat. Add onion &
sage; cook & stir 2-4 minutes until
tender. Add broth, apples & water;
bring to boil. Reduce heat, simmer,
covered, 12 minutes. Add squash,
ginger & salt; return to boil. Reduce
heat, simmer, uncovered, 10 minutes
to allow flavors to blend. Remove from
heat & cool slightly. Pour mixture into
blender in batches, process until smooth
then return to pan. Add milk, heat
through, stirring occasionally (do not
allow to boil). Serves 5

NOTE: Soup can be frozen:
Freeze cooled soup in freezer containers;
to use, partially thaw in fridge overnight.
Heat through in a saucepan, stirring
occasionally & adding a little broth,
if necessary.

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

Crockpot Cream Cheese/Caramel Dip
(use small 2.5 qt crockpot)

8 oz. cream cheese, cubed
1 (11 oz) bag caramels, unwrapped
1/4 C. powdered sugar

sliced apples

Place cubed cream cheese & unwrapped
caramels in crockpot. Cover & cook on
High 30 minutes to an hour. After
10-15 minutes, check to see if cream
cheese & caramels have started melting.
Once they start melting, stir frequently
until well blended. Stir in powdered sugar
until well mixed. Serve with apple slices.
Serves 6-8

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

Baked Fontina Dip

2 lb. Italian Fontina cheese,
rind removed/cubed (1-2″ cubes)
1/2 C. olive oil
8 cloves garlic, thinly sliced
1 1/2 T. thyme, minced
1 1/2 T. rosemary, minced
1-2 loaves French baguettes,
sliced
salt/ground black pepper, to taste

Place oven rack in upper portion of
oven – preheat broiler.
Using a large cast-iron skillet, spread
an even layer of Fontina cubes along
the pan – drizzle oil on top. Sprinkle
garlic, rosemary, thyme, salt/pepper on
top. Bake 5-6 minutes until cheese is
bubbly & starting to brown. (watch it-
it’s easy for cheese to burn)
Remove from oven & serve immediately
from skillet, dipping slices of bread
directly into cheese. Serves 6-8

(recipe: 12tomatoes.com)
———————————-

Pumpkin Bars

4 large eggs
1 2/3 C. sugar
1 C. canola oil
1 (15 oz) can solid-pack
pumpkin
2 C. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Icing:
6 oz. cream cheese, softened
2 C. powdered sugar
1/4 C. butter, softened
1 tsp. vanilla
1-2 T. milk

Preheat oven 350 degrees F.
In bowl beat eggs, sugar, oil &
pumpkin until well blended. Combine
flour, cinnamon, baking powder,
baking soda & salt. Gradually add
dry  mixture to pumpkin mixture-
mix well. Pour into ungreased
9 X 13″ baking dish. Bake 25-30
minutes until set. Cool completely.
Icing:
Beat cream cheese, powdered sugar,
butter & vanilla in small bowl. Add
enough milk to achieve spreading
consistency – spread over bars.
Store leftovers in fridge. Makes 2 dozen

(recipe: tasteofhome.com)

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

The weather is cooler (in the mid-50’s), rainy-
the perfect day to stay inside & knit! Still
working on second grandson’s blanket – have
about 3 1/2 feet done now – long way to go.
Also working on finishing that goofy red/black
‘eyelash’ yarn scarf – shouldn’t be too long on
that one. I was wondering just what to do with
it when it’s finished; I totally forgot that my
special needs group sponsors a ‘needy’ box
during the winter months for hats, scarves,
mittens, gloves & socks (all ages sizes). The
goofy scarf will go in there. Then I got to
thinking about making more ‘stuff’ for that
cause – spotted a loom-knit hat I’d done
a few years ago – I have two large skeins
of donated yarn that would work great
for a hat. With loom hats you need to use
2 skeins at the same time; these are
BRIGHT yellow & BRIGHT orange – just
the colors for a teenager. I can create a
loom-knit hat in about 2-3 hours – we’ll
see where this goes. (If you know me,
you know I just can’t pass up a good
charity project – just my nature, I guess).

I’m testing out my new (to me) little
roaster oven I bought at the Mom2Moms
sale a few weeks ago. Threw in a frozen
pork roast with carrots, dry onion soup
mix & garlic powder (a little water in the
bottom to make sure it doesn’t burn). It’s
smelling GREAT, so I’m going to say that
purchase was a WIN/WIN! When I brought
it home the guys were saying: “$2.00 –
but does it WORK!?” Well, now we know!
Have quite a few baking potatoes on hand
so that should make a good, filling meal.

Hope your day is going just exactly as
you would HOPE it would!

Hugs;

Pammie

PS: I just read in today’s paper that there
was a gas pipeline break in Helena, Alabama,
complete with huge fires.  I’m guessing that will
really push the gas prices right back up there.
According to the article: “raising the specter
of another round of gas shortages & price
increases.”

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One CommentLeave a comment

  1. $2.00 is a great deal for a roaster oven. That was a smart move Lady Jane.


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