and we have snow – again . . .

Yesterday was cold & rainy followed by snow overnight – about an inch. Today the sun is out (it’s still windy) but the snow is mostly melted – Welcome to MICHIGAN! Went grocery shopping yesterday and discovered that Kroger now sells a salad mix: Dole Chopped Salad Kit Sunflower Crunch (like the one Gordon Foods used to sell) that has lettuce, sunflower seeds, raisins, bacon bits, etc. and a dressing packet – I bought one – we’ll see how it tastes (this one has kale in it, too – YUCK! I know it’s good for you – just don’t like the very stiff texture.)  Gas prices have shot up to $2.59/9 (from $2.29/9 a day ago – guess they’re getting ready for the holiday drivers).

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

Crockpot Red Velvet Spoon
Brownies

3/4 C. milk chocolate chips
3/4 C. butter
2 C. sugar
2 eggs
3 egg whites
1 1/2 C. flour
3 oz. red food coloring
2 tsp. vanilla
2 tsp. baking cocoa
1 1/2 tsp. baking powder
1/8 tsp. salt

Icing:
8 oz. pkg. cream cheese, softened
3 T. butter
1 1/2 C. powdered sugar
1/8 tsp. salt
pecan pieces (optional)

Spray insides of crockpot
with nonstick spray.
Place choc. chips & 3/4 C. butter
in microwave safe bowl – melt
at 30 second intervals, stirring
in between.* Whisk in eggs & egg
whites, one at a time. Mix in flour,
food coloring, vanilla, baking cocoa,
salt & baking powder. Spoon
batter into crockpot & spread out
evenly. Place a few paper towels
across opening of crockpot to catch
any moisture that may drip on
batter & cover with lid. Cook on
Low 2 1/2-3 hours. If done, when
you insert a toothpick into center,
a few crumbs will stick to it when
it comes out.Remove lid & let cool
while preparing icing.**

Icing;
Beat cream cheese & butter until
mostly smooth; stir in powdered
sugar & salt, then mix in vanilla
completely.

To serve:
Place a dollop of brownie on a plate
with a dollop of icing on top & a
sprinkle of pecans, if using.

*If your microwave safe bowl isn’t
large enough, pour mixture into
a large bowl & stir in sugar.

**When you remove the lid it will
look great until it starts to cool – then
it will fall – it is perfect for spooning
out to serve.

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

Easy 1-Pan Beef Roast
with vegetables

1 (10 1/2 oz) can French Onion
soup
1/4 C. flour
1 oven bag
3 1/2 lb. boneless beef chuck
roast
1 tsp. black pepper
1 tsp. garlic powder
3 medium red potatoes cut
into quarters (about 3 C.)
3 stalks celery, cut into 1-inch
pieces
2 C. baby cut carrots

Preheat oven 350 degrees F.
Pour soup (undiluted) & four into
bag; close bag & mix soup & flour
using hands until no lumps are seen.
Place bag in a roasting pan. Season
meat with salt/pepper & place beef,
potatoes, celery & carrots in bag.
Close with the oven bag tie. Cut
6 (1/2 inch each) slits in top of bag &
roast 1 hour minutes until beef
is fork-tender. Let stand 10 minutes
in bag before serving.  Serves 6

OVEN BAG: disposable oven-safe
bags that you can find in the foil &
wrap section of grocery stores

(recipe: campbells.com)
—————————

Apricot/Ginger/Mustard-Glazed
Ham

1 fully cooked bone-in ham
(7-9 lb)
1/2 C. apricot halves, drained
1/2 C. stone-ground mustard
1/3 C. packed brown sugar
2 T. grated fresh ginger
1 T. whole peppercorns
1/2 tsp. sea salt
1/2 tsp. coarsely ground pepper

Preheat oven 325 degrees F.
Place ham on a rack in a shallow
roasting pan. Using a sharp knife,
score surface of ham with 1/4″
deep cuts in a diamond pattern.
Cover & bake 1 3/4 – 2 1/4 hours
until a thermometer reads 130º.
Place remaining ingredients in
a food processor (or blender) &
process until blended. Remove
ham from oven & increase oven
heat to 425 degrees F. Spread
apricot mixture over ham & bake,
uncovered, 15-20 minutes longer
until a thermometer reads 140 degrees
F. If desired, increase oven to Broil –
broil 2-4 minutes until top is golden
brown. Serves 16

(recipe: tasteofhome.com)
——————————–

Crab Cakes

Cakes:
1/2 C. finely diced celery
1/4 c. sweet onion, finely
minced
1/4 C. fresh parsley,
finely minced
1 T. Dijon mustard
2 tsp. Worcestershire sauce
4 whole eggs, beaten
1/8 tsp. cayenne pepper
1/2 tsp. kosher salt
2 tsp. Old Bay seasoning
1 C. crushed saltines
1 lb. pasteurized lump
crab meat, drained
1 lb. pasteurized jumbo lump or
petite jumbo lump crab meat,
drained
oil for frying (enough to make
1/2 inch of oil in skillet)

In large bowl mix celery, onion,
parsley, mustard, mayonnaise,
Worch. sauce, eggs, cayenne,
salt, Old Bay – mix to combine.
Add cracker crumbs & both
types crab; gently fold to
combine. Using an ice cream
scoop or half cup measure,
scoop out 12 cakes onto a
parchment or foil lined sheet
tray. Flatten each cake into a
3 1/2 inch round thick disc.
Refrigerate sheet at least 30
minutes to set.

Heat oil in large skillet to 350
degrees F.
Using 2 spatulas*, gently slide
each cake into the hot oil,
cooking in 2 batches, 6 per
batch. Cook about 4 minutes
to brown; after 3 minutes
lift to check underside for
color. Using both spatulas
again, gently flip cake onto
one spatula & flip over, sliding
into hot oil (uncooked side
down). Cook remaining 1
minute then remove to paper
towels. When oil is back up
to temperature, cook the
second batch. Makes 12
cakes.

*Using 2 spatulas helps
prevent oil spattering
when turned

(recipe: afamilyfeast.com)
————————–

Grilled Cheese & Tomato Casserole

1 stick (8 T.) unsalted butter,
melted
12 slices white bread
12 slices Cheddar cheese,
about 12 oz
6 slices Swiss cheese (about
3 oz)
1/2 C. grated Parmesan cheese
4 C. mixed grape or cherry tomatoes,
halved (about 1 1/4 lb)
kosher salt
fresh ground black pepper
1 C. Half & Half
1/4 C. mayonnaise
2 large eggs
1/4 C. fresh parsley leaves,
roughly chopped

Preheat broiler
Brush 9 X 13 baking pan
with some of melted butter
Lay 6 slices of bread on a baking
sheet in one even layer; brush
tops generously with butter.
Broil, rotating sheet as needed,
until bread is golden brown &
toasted, 2-4 minutes. Flip slices
(untoasted sides up). Put 2
slices Cheddar on 3 slices of
bread & 1 slice Swiss each on
remaining 3 breads. Return
to broiler & broil 1-2 minutes
until cheese is completely
melted. Press slices together
(each having both Cheddar &
Swiss) – repeat with remaining
bread & cheese slices & more
butter.
When cooled, trim crusts off
sandwiches & arrange in one
layer in prepared dish – sprinkle
Parmesan cheese over top.
Scatter the tomato halves on
the baking sheet & toss with 1/2
tsp. salt. Broil until they are very
soft & skins are wrinkled & browned
in spots, 4-5 minutes. Scatter
tomatoes over sandwiches.
Turn broiler to BAKE &
preheat oven 350 degrees F.

Whisk Half & Half, mayonnaise,
eggs, 1 tsp. salt & a few grinds
black pepper in a large bowl –
pour mixture over the tomatoes &
sandwiches (the liquid won’t
completely cover). Cover with foil
& bake until custard is mostly set,
about 30 minutes. Remove foil &
continue to bake until casserole is
hot & golden brown in spots, about
15 minutes more. Scatter parsley
on top & serve hot. Serves 6-8

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

Italian Sausage Egg Bake
(overnight recipe)

8 slices white bread, cubed
1 lb. Italian sausage links,
casings removed/sliced
2 C. shredded sharp Cheddar
cheese
2 C. shredded mozzarella cheese
9 large eggs, lightly beaten
3 C. milk
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed, crushed
(optional)

Spray 9 X 13″ baking dish with
nonstick spray & place bread
cubes in bottom. In large skillet
cook sausage over medium heat
until no longer pink; drain. Spoon
sausage over bread; sprinkle top
with cheeses. In large bowl whisk
eggs, milk & seasonings – pour
over casserole. Cover & refrigerate
overnight.

Remove casserole from fridge
30 minutes before baking
Preheat oven 350 degrees F.
Bake casserole, uncovered, 50-55
minutes until a knife inserted near
center comes out clean. Let stand
5 minutes before cutting.
Serves 12

(recipe: tasteofhome.com)
——————————

Caramelized Vidalia Onion Dip

2 T. butter
3 Vidalia or other sweet onions,
thinly sliced
1 (8 oz ) pkg. cream cheese, softened
1 (8 oz) pkg. Swiss cheese, shredded
1 C. grated Parmesan cheese
1 C. mayonnaise

sweet potato chips – for dipping

Preheat oven 375 degrees F.
Melt butter in large skillet over
medium heat; add onions & cook,
stirring often, 30-40 minutes until
onions are caramel colored. Combine
onions, cheese & mayonnaise, stirring
well. Spoon dip into a lightly greased
1 1/2 – 2 qt. baking dish & bake,
uncovered, 30 minutes until golden
brown & bubbly. Serve with sweet
potato chips (if desired). Makes 4 Cups

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

Pecan Pie Bread Pudding

1 (16 oz) load day-old French bread
2 1/2 C. milk
1 C. Half & Half (whole milk or heavy
cream)
4 eggs, lightly beaten
1 C. granulated sugar
1 T. vanilla
1/8 tsp. salt
1/2 C. butter, softened
1 1/2 C. packed brown sugar
1 C. chopped pecans

Preheat oven 350 degrees F.
Cube bread then place in large bowl.
In another bowl beat eggs, milk, half &
half, sugar, salt & vanilla – pour over
bread cubes & allow to sit 5-10 minutes.
In another small bowl combine, using
a fork, softened butter, brown sugar &
nuts (this will have the consistency of
wet sand). Spray an 8 X 8″ pan with
nonstick spray & pour half of bread
mixture into pan. Top with half of pecan
mixture. Spoon remaining bread mixture
over top & add remaining pecan
mixture – press down into pan slightly,
pan will be really full. Top with
remaining pecan mixture. Place pan
on a cookie sheet with a 1-inch edge
to catch any mixture that may boil
over. Bake 44-55 minutes. Center will
be slightly jiggly but will set when cooled.
Allow to cool 20-30 minutes before
serving so that slices will hold together.
It is a very thick pudding – poster cut
hers into 16 equal servings.

(recipe: callmepmc.com)

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

This is Spring Break week for our kids
in school; we had our 10 yr old grandson
all day Monday and we have him again
today. The good thing today was: I got
to spend a little time with the baby.
Monday baby & his Momma were both
sick with a cold; baby is now well (with
a tiny cough) and the other grandma
is going to be babysitting him today
while his Momma is going back to
work for the first time after his
delivery. New world for both of them
AND for all of us, too. Soon we’ll
have to work out a schedule as to
who has the baby what times/days
and then, also figure in when we
get our older grandson, also. Life
is getting a bit more fast-paced –
will I be ready for it!?

Middle son also announced that
he’s planning on moving out as
soon as he gets his tax refund –
back with his friend (15 minutes
away) where he used to live about
2-3 years ago. The friend is a great
guy and has a nice condo – our son
(this time) will be taking the
basement apartment (much bigger)
which will be nice for him. Bad
part? Moving the single bed
mattress & bed frame down the
stairs – I’ll leave that to them to
work out.

While grocery shopping yesterday
it dawned on me that I will soon
have to learn to cook for JUST TWO
PEOPLE! This will be the first time
in 34 years that it’s just my husband
& I! That will be a little different!
I bought ingredients to make
enchiladas, lasagna, beef stroganoff-
all of those I’m used to making for
6+ people. Guess I’ll have to attempt
to pare down my recipes, eh?

Not much else new around here,
hope you’re having a good week!

Hugs;

Pammie

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One CommentLeave a comment

  1. I face that cooking for 2 only alos and it gets confusing. But then David does the cooking too.


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