Making a “List” and other things –


The last two days have certainly been ‘different’ – yesterday husband & I got all ready to go to church; there was a light dusting of snow on the windshield &  frozen parts. I got out the ice scraper & was cleaning off the windshield while husband was just coming out of the house. He got in the car and then yelled something – I thought he said: “Get In!” I leaned over and asked again – he replied” It’s dead!” Oh, no – not again! Yep, battery was totally gone. To add to the fun, HIS Jeep had a dead battery, too (he knew that and was going to jump it last week but just didn’t get around to it). Later on he used son’s car to jump-start my minivan but kept saying it just wasn’t ‘revving up’ right-he checked and one of the cells on the battery was dead. Since there was no evening church/choir practice I didn’t have to go out, so I just stayed in. Today husband removed the battery & got a new one – van works just fine! YAY! (Probably later we’ll jump HIS Jeep).

Since I had some time to spare yesterday I went on line & started ordering Christmas presents – YAY! Got some good prices on men’s PJ bottoms & a long-sleeved Seattle Seahawks t-shirt for grandson. It’s always nice to have a ‘start’ on presents!

Discovered a GREAT recipe site today (go figure – I should have KNOWN about this one) LOTS of great recipes – I got totally enmeshed in their appetizers!


Bite-sized Salted Caramel Cheesecake

1/2 C. graham cracker crumbs
1 T. brown sugar
3/4 tsp. kosher salt, divided
2 T. melted butter
1 1/2 pkg. (8 oz, ea) cream cheese,
1/2 C. granulated sugar
1 egg
12 Kraft caramels
1 T. milk

Preheat oven 325 degrees F.
Mix graham crumbs, brown sugar,
1/4 tsp. salt & butter; press onto
bottoms of 24 paper-lined mini
muffin cups. Beat cream cheese &
granulated sugar in large bowl
using elec. mixer until blended.
Add egg; beat just until blended.
Spoon mixture into muffin cups,
adding about 1 T. to each.
Bake 15 minutes until centers of
cheesecakes are almost set. Cool
completely & refrigerate 1 hour.

Place caramels in small heatproof
bowl. Add milk & 1/4 tsp. salt;
place over pan of boiling water
making sure boiling water does not
touch bottom of bowl. Cook until
caramels are completely melted
& mixture is well blended, stirring
frequently. Drizzle about 1 tsp.
caramel sauce over each cheesecake;
sprinkle tops with remaining salt.
Refrigerate 1 hour. Makes 24

(recipe: Kraftrecipes)

5-Minute Potato Casserole

1 (16 oz) pkg. frozen hash browns
8 oz. sour cream
1 C. shredded sharp Cheddar cheese
half of a (10.75 oz) can cream of
chicken soup
1/2 stick or 2 oz. butter, softened
1/4 C. shredded Parmesan cheese
black pepper, to taste
(optional) chopped green onions
or chives as garnish

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. Thoroughly mix
all ingredients together in large
bowl & spoon into prepared pan,
pressing down using back of a
spoon to flatten surface. Bake
90 minutes until casserole is
bubbling & starting to brown on
top. Cool 10 minutes before
serving. (garnish with chopped
green onions or chives, if desired)


Roasted Sweet Potatoes w/Honey

4 sweet potatoes, peeled/cut into
1 inch cubes
1/4 C. olive oil (+ more for drizzling
potatoes after cooking)
1/4 C. honey
2 tsp. cinnamon
salt/ground black pepper

Preheat oven 375 degrees F.
Lay potato chunks in single layer on
a roasting tray – drizzle with oil, honey,
sprinkle cinnamon, salt/pepper on top.
Roast 25-30 minutes until tender. Remove
from oven & transfer to a serving platter.
Drizzle with more olive oil before serving.
Serves 4


3-Ingredient Jalapeno Poppers

1 (8 oz) tube refrigerated crescent
dinner rolls
8 small jalapeno peppers
1 (8 oz) tub Garden Vegetable cream
cheese spread

Preheat oven 375 degrees F.
Separate dough into 8 triangles; cut
each lengthwise into 2 narrow triangles.
Cut jalapenos in half lengthwise, remove
seeds. Spoon cream cheese into chili
halves. Place 1 stuffed half on shortest
side of each triangle. Roll up, starting at
shortest end of triangle & rolling to
opposite point. Place point sides down
on ungreased cookie sheet. Bake
14-18 minutes until crescents are
deep golden brown. Makes 16

3-Ingredient Sausage/Cream
Cheese Crescent Bundles

1/2 lb. bulk hot pork sausage*
1/2 C. spicy jalapeno cream cheese
spread (from 8 oz. container)
1 (8 oz) tube refrigerated crescent
dough sheet (or) 1 (8 oz) tube
refrigerated crescent dinner rolls

Preheat oven 375 degrees F.
In 10 inch nonstick skillet cook
sausage over medium-high heat
4-5 minutes, stirring frequently
until no longer pink; drain. Unroll
dough & press into 12 X 9″ rectangle.
(if using crescent roll dough, firmly
press perforations to seal). Using
a pizza cutter or sharp knife, cut
into 6 rows by 4 rows, making
24 squares. Place about 1 rounded
teaspoon sausage in center of each
dough square. Top with about 1
tsp. cream cheese. Bring 4 corners
together to overlap slightly in
center at top of each bundle. Twist
& pinch to seal, leaving small gaps
between seams. Place on ungreased
cookie sheets. Bake 10-14 minutes
until golden brown. Serve warm.
Makes 24 servings.

Cranberry-Cream Cheese Bites

4 oz. cream cheese, softened
3 T. chopped dried cranberries
1 T. chopped fresh chives
1 tsp. finely diced/seeded jalapeno
1 (8 oz) tube refrigerated crescent
dough sheet (or) 1 (8 oz) tube
refrigerated crescent dinner rolls

Preheat oven 375 degrees F.
Line 2 cookie sheets with cooking
parchment paper. In medium
bowl mix cream cheese, cranberries,
chives & jalapeno. Unroll dough
onto work surface. Press into
12 X 8″ rectangle (if using crescent
roll dough, firmly press perforations
to seal). Using pizza cutter or sharp
knife, cut into 6 rows by 4 rows,
making 24 squares. Place 1 tsp.
cream cheese mixture in center
of each square. Bring 4 corners
together to overlap slightly in
center at top of each bundle. Twist
& pinch to seal, leaving small gaps
between seams; place on cookie
sheets & bake 11-13 minutes
until golden brown. Serve
warm. Makes 24


Will post more appetizers soon – didn’t
want to put them all on one post!

Crockpot Beef & Enchilada Rice Dip
(4 qt or larger crockpot)

1 lb. ground beef
1 C. diced white onion
1/4 tsp. salt
1/4 tsp. pepper
3 C. shredded Cheddar cheese, divided
1 C. sour cream
1 (10 oz) can red enchilada sauce
1 (15 oz) can pinto beans, drained/
2 1/2 C. cooked white rice
1 (8 oz) can sliced black olives, drained
1-2 Roma tomatoes, diced
Tortilla chips, for dipping

Brown gr. beef & onion in skillet; drain &
add to crockpot; sprinkle with salt/pepper.
Add half of cheese, sour cream, pinto beans
& rice to meat – stir then flatten out; sprinkle
with remaining cheese. Cover & cook on
High 2 hours WITHOUT OPENING LID  during
cooking time. Remove lid, sprinkle with olives
& tomatoes & serve with chips. Serves 6


Crockpot Apple Cranberry Sauce

1 (12 oz) bag fresh cranberries (or
3 C.)
1 C. dried cranberries (“Craisins”)
10 large ripe strawberries, frozen*
1 large Red Delicious or Honey
Crisp apple, peeled/diced
1/4 C. fresh orange juice
juice of 1/2 lime
lime zest
3 T. honey
1/2 tsp. ground cinnamon
1/4 tsp. salt

Add all ingredients to crockpot, cover
& cook on High 2 hours. Once
majority of cranberries have popped
allow sauce to cool. Puree mixture
using a food processor, blender or
immersion blender (done in small
batches). Taste & add more sugar,
if desired. Makes approx. 1 quart
(4 C.) of sauce. Sauce can be frozen

*If you don’t have frozen strawberries,
add extra apple


Strawberry Cream Cheese Mini Wraps

12 tsp. strawberry jam
1/3 c. powdered sugar
1 box Pillsbury refrigerated pie crust
4 oz. cream cheese, softened

Preheat oven 375 degrees F.
Roll out each pie crust & trim edges to
form a square – cut into 6 equal squares.
In medium bowl using elec. mixer, beat
cream cheese & powdered sugar. Turn
the square of dough so it’s shaped like
a diamond with one tip at the top &
one at the bottom. Spread 1 T. cream
cheese mixture in each square, forming
a line from top corner to bottom. Spread
1 tsp. jam over cream cheese. Fold side
corners in & over & place on a baking
sheet – repeat with remaining dough &
filling. Bake 15 minutes until crust is
lightly browned. Makes 12 servings



Our weather is clear & sunny today (what little
snow we did get melted away – YAY!). Looking
at the week’s forecast, looks like Weds – Friday
“Rain/Snow, mostly cloudy” – oh well . . .

Hope your plans for the coming holiday are
coming together nicely.




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