Slowly getting it all done!

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Well, they weren’t wrong in predicting more snow for my area – another 2+ (was supposed to be 5, so I’m not too upset). Ended up calling our plow guy to ask him to do our drive, even though it’s not much snow – since we live ON a major highway the bottom of our drive is piled up with frozen ice/snow to where (if you have a small car) you might not make it UP the drive (just enough of a slope to where you need a ‘running start’ to get up it, with snow/ice involved.  It’s about 25 degrees F out now with later predictions of freezing drizzle & light snow during the night – GREAT! I have choir practice from 6-8 p.m. tonight (NO chance of missing this one – tomorrow morning is the program!).

FINALLY finished the blue/green baby blanket – yes, people like it but the yarn makes the knitter a bit ‘blind’ if worked on too long – it’s a bit BRIGHT!

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Brought out some more donated yarn (white & a federal slate blue) and started another (homeless) scarf – worked about 6 inches & decided it was too wide to be able to make a decent length before running out of yarn so started it again, narrower. Still wasn’t happy with the yarn – too scratchy so decided to dump that project and wait until tomorrow when I’m supposed to get 2 boxes & several BAGS of yarn (& some crochet things) from a lady at church. Sometimes just seeing new yarn gives me inspiration – we’ll see. (Next project will be another scarf – think I mentioned that last post).

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

Eggnog Bread


Bread:
1 1/2 C. flour
1 C. granulated sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
3/4 C. eggnog
1/2 C. vegetable or canola oil
2 large eggs, slightly beaten
1 tsp. vanilla
1/2 tsp. rum extract

Eggnog glaze:
1 C. powdered sugar
3 T. eggnog
1/2 tsp. vanilla
1/4 tsp. rum extract
1/8 tsp. ground nutmeg

Preheat oven 350 degrees F.
Spray loaf pan with nonstick
spray. In large bowl whisk flour,
sugar, salt, baking powder,
cinnamon & nutmeg. In another
medium bowl combine eggnog, oil,
eggs, vanilla & rum extract. Slowly
add wet ingredients to dry – stir
until combined. Pour batter into
prepared pan then tap pan on
counter so the cake is evenly set
in pan. Bake 65-70 minutes until
a toothpick inserted into center
comes out clean. Place on cooling
rack & cool 15 minutes. Loosen
sides of bread with a knife &
carefully remove from pan. Let
cake cool completely on wire
rack.
While bread is cooling, prepare
glaze:
In small bowl whisk powdered
sugar, eggnog, vanilla, rum extract
& nutmeg – drizzle glaze over
cooled loaf.

NOTE: If cake isn’t done & top is
browning too fast, drape a piece
of foil over top & finish baking
until a toothpick comes out clean.

(recipe: twopeasandtheir pod.com)
———————————

Crockpot Cranberry Apple Butter

2 lb. apples, peeled/cored/sliced,
about 6 C. (poster used Granny Smith)
1 (12 oz) bag fresh cranberries
1/2 tsp. ground cloves
2 cinnamon sticks
1 C. orange juice

(add at end, to taste)
1/2 C. brown sugar

Add apples, cranberries, clove, cinnamon
sticks & orange juice to crockpot. Cover &
cook on High 5 hours or Low 8, without
opening lid during cooking time. When
time is done, remove cinnamon sticks &
discard. Ladle everything into a blender
working in batches – add sugar. (poster
used 1/2 C. – you can always add more)
Blend until smooth. Makes 20 servings

Comments from poster:
I think it tastes better after being
refrigerated overnight. Good on
biscuits or croissants.

(recipe: themagicalslowcooker.com)
—————————————

Four-Cheese Angel Hair Pasta

1 lb. angel hair pasta
1 T. unsalted butter
1 C. Half & Half
1 C. grated Cheddar cheese
1 C. grated Fontina cheese
1 C. grated Gruyere cheese
1/2 C. Pecorino Romano cheese,
grated
fresh ground black pepper
1/4 C. chopped parsley

Bring 8 qt. stock pot of salted
water to boil – cook pasta to
al dente, reserve 1 C. pasta
water.
In large skillet over medium-high
heat, melt butter & combine with
Half & Half. Bring to low simmer;
add all of cheese & 1/2 tsp. black
pepper. Reduce heat to Low &
mix until well incorporated. Drain
pasta & gently fold in half of pasta
using tongs to coat all strands.
Add parsley & rest of pasta. If sauce
is too thick, add a spoonful of
pasta water at a time until you
reach desired consistency. Serve
immediately. Serves 4

(recipe: delish.com)
————————————
Country-style Pork Roast
(crockpot)

1 (2-3 lb. ) pork roast
1/2 C. flour
1 tsp. seasoned salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground mustard
1/2 tsp. dried oregano
2 T. olive oil
2 (14.5 oz, ea) cans chicken broth
1 lb. baby carrots (or sliced
carrots)
1/4 C. cornstarch
1/4 C. cold water

Spray crockpot insides with nonstick
spray. Dump carrots in bottom of
crockpot. Cut roast in half; place
flour, salt, onion & garlic powders,
ground mustard & oregano in a
gallon-sized ziplock bag. Add one
half roast to bag, seal & shake until
roast is entirely coated – repeat with
other half of roast. Heat a large
skillet over medium-high heat; add
oil & brown roast on all sides (about
2-3 minutes per side) – place both
halves in crockpot. Pour chicken broth
on top. Cover & cook on Low 6 hours
until pork is tender. Remove roast from
crockpot; using a slotted spoon, remove
carrots. Measure out 3 C. liquid from
crockpot & pour into medium saucepan.
Bring to boil. In small bowl, mix cornstarch
& water & pour into saucepan. Bring to
boil & cook 2-3 minutes until gravy
thickens. Serves 8

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

Dump & Go Cracker Barrel Casserole

1 (2 lb) pkg. frozen hash brown potatoes,
thawed
1 (10 3/4 oz) can cream of chicken or
mushroom soup
1 (16 oz) tub sour cream
2 C. shredded Cheddar cheese
1/4 C. chopped onion
1 tsp. salt
1 tsp. garlic or onion powder
1/4 tsp. black pepper
1 green bell pepper, chopped (optional)
diced ham or bacon (cooked/chopped)

Optional topping:
1 C. dry bread crumbs
1/2 C. (1 stick) butter, melted

Preheat oven 350 degrees F.
In large bowl mix hash browns, onion,
soup, sour cream, cheese, seasoning &
optional pepper/bacon or ham. Spread
Spray a 9 X 13″ baking dish with nonstick
spray & spread mixture into dish. Mix
topping ingredients & spread over
potato mixture. Bake 45 minutes to
1 hour, until golden brown. Serves 12

NOTE: Poster said that sometimes she
omits the optional topping & bakes it
30 minutes, removes from oven & stirs
it up ‘to get everything nice & crispy’,
then returns to oven to complete cooking

(recipe: beautandbedlam.com)
————————————————

Crockpot Swedish Meatballs

1 can cream of mushroom
soup
1 can beef broth
1 pkg. dry onion soup mix
2 T. A1 steak sauce
1 (2 lb) pkg. frozen meatballs
1 (8 oz) tub sour cream
1 (16 oz) pkg. egg noodles

In crockpot mix undiluted soup with
beef broth, onion soup mix & steak
sauce – stir well. Add frozen meatballs;
cover & cook on Low 6-8 hours or High
3-5 hours. When done, stir in sour cream.
Prepare egg noodles accordg. to pkg
directions; drain well & stir into crockpot
or serve on top of meatballs. Serves 6

NOTE: Poster said: If preparing for a crowd,
double recipe – keep crockpot on ‘warm’ or
‘buffet’ setting.

(recipe: thecountrycook.net)
—————————————–

Crockpot Cranberry Meatballs

1 can whole-berry or jellied
cranberry sauce
3/4 C. chili sauce
1/4 C. water
2 bags frozen fully-cooked meatballs

Place cranberry sauce, chili sauce &
water in crockpot; stir to combine. Add
meatballs & stir to coat. Cover & cook
on Low 3-4 hours until bubbly &
meatballs are heated through. Stir &
serve warm. Serves 8

(recipe: delish.com)
————————————-

Cheesy Stuffing Casserole

1 (6 oz) box chicken or turkey
stuffing mix
1 (12 oz) bag frozen broccoli
1 (10 oz) bag frozen corn
1 (10 oz) can cream of chicken soup
salt/pepper, to taste
8 oz. Velveeta cheese, cubed
(OR) 1 C. fresh grated Cheddar
cheese

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray. Prepare
stuffing mix accordg. to pkg.
directions. Pour frozen broccoli &
frozen corn into prepared dish.
Pour soup over vegetables & stir
to combine; season with salt/
pepper. Dot top of vegetables
with cubed/grated cheese. Cover
with stuffing evenly over top.
Cover tightly with foil & bake
35-40 minutes. Remove from
oven & carefully remove hot foil.
Let stand a few minutes before
serving. Serves 6-8 as a side
dish.

(recipe: life-in-the-lofthouse.com)
—————————————–

Crockpot Cashew Candy Clusters


24 oz. dry roasted cashews(can use
peanuts)
4 oz. unsweetened dark baking
chocolate, broken into pieces
12 oz. semi-sweet chocolate chips
2 lb. vanilla almond bark broken
into as small of pieces as you can
1 tsp. vanilla

(recipe best made in a 5 qt or
larger crockpot for easier stirring)
Spray insides of crockpot with
nonstick spray. Place cashews in
bottom of crockpot. Next a layer
of broken up dark chocolate &
chocolate chips. On top white
almond bark pieces. Cover &
cook on Low first hour, stirring
every 15 minutes using a spatula
or wooden spoon* After first hour,
stir every 30 minutes. When it starts
mixing really well but not quite all
melted, add vanilla & stir in well.
This can take 2-3 hours, depending
on how warm your crockpot gets.
(unless you are using a much older
first generation crockpot, skipping
the stirring process will result in
burnt cashews & chocolate.
After all is mixed well & smooth,
spoon out into empty cupcake
liners. Refrigerate until ready to
serve. Serves 4

*If you have a Warm feature on
your crockpot, cook on Warm for
the first 3 hours then just let it
melt as it won’t scorch before
stirring

NOTE: You can change up recipe
by adding pretzel bits, dry cereal,
different nuts or marshmallows at
very end as you are spooning
mixture into cups.

(recipe: crockpotladies.com)

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

On the ‘getting it done’ front, finally have
one small fiber-optic up & lit, brought
down the rest of the Christmas ‘stuff’ –
good thing I went back up – forgot to
bring down the TOP of the tree! (it’s in
sections). Maybe between tomorrow &
Monday I’ll get the rest up (bigger tree
& lights on fireplace & secretary). We’ll
see …       Paperwork-wise, I’m good – got
the new calendar finished & printed for
the knit group (Tues), remembered to
call Panera Monday to order 3 dozen
of their mini-chocolate chip cookies
(every year I get those along with some
small candy bars & put them on trays
for the knit group (my Christmas present
to them), got thank you cards done for
those in the special needs group who
gave me presents (they always want me
to open them BEFORE Christmas!) – it’s
coming together.  Had an epiphany while
knitting: Mother of baby-to-be and her
Mom will be experimenting with baking
cookies & candy Monday (baby Mama
doesn’t cook) so I was thinking about
that; found a really nice wooden recipe
box with dividers & recipe cards on
Amazon – it’s ‘on it’s way before
Christmas’. I was texting with the other
grandma and we were mentioning
favorite cookie recipes – apparently
I have some she’s never heard of SOoooo
I thought: I’ll write some of them out
on some of the recipe cards & add
them to the recipe box! SCORE! I
love when a present idea hits –
especially when it’s an easy-to-
achieve one!

Not much else going on, trying to
conserve energies for later when
‘battling’ the snow & roads going
to & from church tonight. Sure hope
tomorrow mornings roads are clear!

Stay warm, drink a little something
you like (cocoa/tea/smoothie?) and
take a little time for yourself. It’s a
crazy time of year and we tend to
OVER-DO to the point where we’re
too exhausted to have any fun,
ourselves. (I know I’m guilty of that-
big time!).

Hugs;

Pammie

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One CommentLeave a comment

  1. The blanket is lovely. Someone is going to love it. Take care in your travels right now.


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