Another chilly day…Brrrrrrr!

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Had to make a few trips out today – got in my car & the car thermometer said 23 degrees F. – after a few minutes it changed to what it ‘felt’ like: 18 degrees F. It’s a beautiful Winter day – sunny, a little breezy, roads are clear so it’s a good day to get out (if you have to). Got all my running done (and a few extra) and am back home nice & warm. Our old crockpot finally died so I got a terrific deal on a new one through KMart/Sears. If you shop their stores and are a member you get ‘points’ which equal money – using said points and finding a nice (1 quart bigger than my old one) shiny red crockpot with removable crock, I was able to purchase said item for $19.00 (it was $59.00 normally) – SCORE! It arrived yesterday and I was intent on trying it out…before I went shopping. After I got home I decided I’m going to do that – tomorrow; tonight we’re having maple sausages, eggs & toast – easy peasy! Tomorrow will be a big beef roast, potatoes & carrots in the crockpot. This one is a 7 Quart so there should be no problem fitting in more carrots (old one was 6 qt. and kind of restricted how much you could cram into it; this one is also oval – we’ll see how she works tomorrow!).

Also discovered that gas prices dropped again, to $2.16/9 . . . now did I remember to bring my 20 cents off per gallon coupon from Speedway when I went out? No – of course not! And I’m at a little under a quarter tank – looks like I’m going out again tomorrow for just that purpose. In Michigan with the cold weather you really need to keep your car gas tank above 1 quarter full – don’t need frozen gas lines.

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Overnight Caramel Pecan Rolls

2 (3.4 oz, ea) pkgs. instant butterscotch
pudding mix
1 C. brown sugar, packed
1 C. chopped pecans
1/2 C. chilled butter
36 frozen dinner rolls,
divided. Combine dry pudding mixes,
brown sugar & pecans in a bowl. Cut
in butter. Arrange half of frozen rolls
in lightly greased Bundt pan. Sprinkle
half of pudding mixture over top;
repeat layering with remaining rolls
& pudding mixture. Cover loosely;
refrigerate overnight.

Preheat oven 350 degrees F.
Bake rolls 1 hour then invert onto a
serving plate. Serves 10-12

(recipe: gooseberrypatch.typepad.com)
—————————————

Autumn Soup

1 lb. ground beef
2 small potatoes, cut into 1 inch cubes
1/2 C. chopped celery
1 small onion, diced
1 medium tomato, diced
2 beef bouillon cubes
1 T. chopped basil
4 C. water
Parmesan cheese, for garnish

Brown meat in large skillet until
cooked; drain. Add 2 C. water, 1
bouillon cube, celery, onion &
potato – simmer 15 minutes
(water should be about evaporated).
Add 1 bouillon cube & 2 C. water-
add tomato & basil; simmer 10-15
minutes longer. Sprinkle tops of
bowls with Parmesan cheese when
serving.

(recipe: jaytriedandtrue.blogspot.in)
————————————-

Spicy Cheese Bacon Muffins


2 C. flour
5 oz. extra sharp Cheddar Cheese,
shredded
2 T. ranch salad dressing mix (dry)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 C. sour cream
1/3 C. milk
5-6 slices bacon, fried crisp/crumbled
2-4 T. hot sauce

Preheat oven 350 degrees F.
Line 12-cup muffin tin with paper
liners (OR) spray with nonstick spray.
Separate out small handfuls of cheese
& bacon for topping muffins.
In large bowl mix flour, rest of cheese,
ranch seasoning, baking power & soda,
salt – make sure cheese is well coated
in flour & not sticking together in clumps.
In small bowl whisk eggs, sour cream,
milk & hot sauce. Pour wet ingredients
into dry & stir until just mixed – fold in
larger pile of bacon pieces & divide
batter into muffin cups. Top each
muffin with a little grated cheese &
bacon. Bake 20-25 minutes until
golden & a toothpick inserted into
centers comes out clean. Cool in pan
a few minutes then remove to wire
rack to cool completely. Makes 12

(recipe: foodlustpeoplelove.com)
———————————–
3-Ingredient Dip

16 oz. pork hot sausage (in roll,
like Jimmy Dean brand)
12 oz. cream cheese, softened
1 can Ro*Tel tomatoes (original),
undrained

Brown sausage in nonstick skillet,
breaking up into crumbles until
no longer pink; drain. In medium
saucepan heat tomatoes & cream
cheese over medium heat, stirring
occasionally – heat until cream
cheese is completely melted. Add
browned sausage to cream cheese
mixture & stir to combine. (if you
would like a slightly looser dip  add
a splash or 2 of milk & stir).

(recipe: thetwobiteclub.com)
————————————
Bacon Parmesan Twists
(appetizer)

1 (14 oz) puff pastry sheet
flour, for dusting
1 T. Dijon mustard
1/4 C. grated Parmesan
8-9 slices bacon (not thick cut)
1 egg, lightly beaten

Line a baking tray with parchment
paper. Lay 1 slice bacon along side
the sheet of puff pastry & roll pastry
out on lightly floured surface so that
it is as wide as the bacon slice is long.
Turn pastry so that longest side is facing
you – spread on mustard then sprinkle
with cheese. LIne pieces of bacon on
pastry, leaving a small gap between
slices. Using a sharp knife, cut pastry
between each slice of bacon. Carefully
start at one end & twist each piece
of pastry 4-5 times; lay them on
prepared baking sheet, leaving at
least 2-3 inches between twists to
allow space for pastry to expand. You
might have to bake them in 2 batches,
depending on size of your pan. Chill
sheet in fridge 15-20 minutes.
Preheat oven 400 degrees F.
Remove sheet from fridge & brush
twists with beaten egg. Bake 20-25
minutes until pastry is well risen &
golden brown & bacon is crispy.
Remove from oven & cool a little.
Serve warm or at room temp.

NOTE: You can cut twists into smaller
pieces once baked. Twists can be frozen
once baked & rewarmed in oven when
ready to serve.

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

 Wonton Taco Cups
(appetizers)

1 lb. ground beef or turkey
1 packet dry taco seasoning mix
1 C. water
1 can pinto, kidney or black
beans, drained/rinsed
24 wonton wrappers*
1 C. shredded Cheddar cheese

Your choice of toppings:
shredded lettuce, chopped
tomatoes, sour cream, additional
cheese, sliced avocados, sliced
black olives, salsa, chopped
cilantro, chopped green pepper,
chopped onion

Preheat oven 350 degrees F.
Lightly spray regular muffin tins
with nonstick spray. Place 2
wonton wrappers in each cup,
criss-crossing them. Bake 5-7
minutes until lightly golden –
watch carefully so they don’t
get too brown. Remove from
oven. In large skillet over
medium heat cook meat until
browned; drain. Add taco
seasoning mix, water & drained
beans; bring to boil & simmer
5 minutes until heated through.
Spoon 2 Tablespoons of mixture
into each wonton cup & top
with shredded cheese. Return
to oven & bake 5-7 minutes
until cheese melts. Carefully
remove cups from oven &
garnish with your favorite
toppings. Makes 12-16 cups.

*You can usually find wonton
wrappers in the fresh vegetables
aisle

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

Chicken & Spinach Enchiladas
for a Crowd

12 skinless chicken breast halves (or)
2 whole cooked rotisserie chickens
2 tsp. salt, divided
2 (10 oz, ea) pkgs. chopped spinach,
cooked/drained, reserving broth
1 T. butter, melted
1 C. diced onion
1 (10 3/4 oz) can cream of chicken soup
3/4 C. milk
3 (8 oz, ea) tubs sour cream
3 (4 oz, ea) cans diced green chilies,
drained
3 C. shredded Monterrey Jack cheese,
divided
16 flour tortillas (you might need more
than 16)

Preheat oven 350 degrees F.
Spray two 9 X 13″ baking dishes with
nonstick spray.

Place raw chicken in large pot; add water
to cover & 1 tsp. salt – bring to boil. Reduce
heat & simmer until chicken is cooked
through & tender; about 30 minutes. Cool
slightly, remove meat from bones & dice.
Cook spinach accordg. to pkg. directions;
drain, reserving 1 C. spinach ‘broth’. Saute
onion in butter until tender; stir in diced
chicken & spinach. In separate bowl, combine
soup, reserved spinach broth, milk, green
chilies, sour cream, 1 tsp. salt & 1 1/2 C.
shredded Monterrey Jack cheese – mix well.
Stir half of this mixture into chicken mixture.
Spoon chicken mixture evenly down center
of each tortilla; roll up & place seam-sides-
down into prepared pans. Spoon remaining
soup mixture over tortillas. Bake, uncovered,
25 minutes. Sprinkle top with remaining
1 1/2 C. shredded cheese & bake 5-10
minutes longer.

NOTE: these may be frozen before baking. When
ready to use, thaw in fridge & bake as directed

(recipe: thekitchenismyplayground.com)
———————————

Chocolate Chip Pudding Cookies

1 1/2 c. butter, room temp
1 C. granulated sugar
1 C. brown sugar
2 eggs
1 1/2 tsp. vanilla
3 1/2 – 4 C. flour
1 (3.4 oz) pkg. French vanilla instant
pudding mix
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Line a cookie sheet with parchment
paper. Combine butter, gran. sugar &
brown sugar in bowl of mixer using
paddle attachment; beat mixture until
light & fluffy; gradually add in eggs &
vanilla. In separate bowl combine flour,
pudding mix, salt & baking soda; whisk
to combine. Gradually add dry ingredients
to contents of other bowl until fully
combined (dough should be pretty stiff)
Using a sturdy wooden spoon, stir in
chocolate chips. Form dough into 2 T.
size balls & place on baking sheet. Bake
10-11 minutes – do not overbake. Let
cool at least 5 minutes before transferring
to cooling rack. Bottoms of cookies should
be golden brown & tops will NOT be golden
brown at all.

(recipe: I wash-you dry.com)
=====================

Among my many trips today was one to
our local library; I love reading and was
totally out of anything new to read.
Brought home 5 novels (all murder/
mystery) so I should be content for a
little while.

Enjoy your day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Great buy on the crock pot. I’m tending to look at more recipes using one .


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