and here we go – AGAIN!

(Couldn’t resist the cute Groundhog)

It’s Winter in good old Michigan – for awhile we had just a little snow on the ground but last night & today will probably change all that. The weather predictions for last night and today were: 2 inches of snow during the night and another 2 inches before 10 a.m. today. Tonight is my special needs group’s Christmas party and our leader has firmly decided that we are GOING AHEAD – no more cancellations! (We’ve had to cancel this from the second week of December until now). It’s supposed to get down to around 5 degrees F. with wind chills of -2 degrees F. Something tells me that we are DEFINITELY NOT going to have the (originally expected) 150 people coming – we’ll be lucky if we get 30! The food has already been purchased – there are reports that some of the ladies who had volunteered to help serve/clean up have the flu…this is NOT a good sign! Let’s just say-if I was not a leader and one of two people running the group I WOULD STAY HOME! Not looking forward to driving in snow much less driving home later in more (hopefully there won’t be more). I have to be there at 4:30 p.m. and it’s done at 8 p.m. (not counting clean up). I’ve already decided to skip the Wednesday Library Knit Group – that group is fun but I really don’t feel like battling snow in the morning then doing it again 4 1/2 hours later! Such is life, right?

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

Blueberry Yum Yum

1 (10 oz) pkg. shortbread cookies;
crushed (reserve 1/2 C. for topping)
(poster used Lorne Doone’s)
1/4 C. butter, melted
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
2 (8 oz, ea) tubs Cool Whip, thawed
1 (21 oz) can blueberry pie filling
1 C. chopped pecans

Preheat oven 350 degrees F.
In medium bowl mix cookie crumbs
(minus the reserved ones) & melted
butter – press into bottom of 9 X 13″
baking dish. Bake 5 minutes; cool
completely.
In large bowl combine cream cheese,
powdered sugar & 1 tub Cool Whip –
STIR by hand. Spread mixture over
cooled crust. Drop dollops of blueberry
pie filling over cream cheese layer & spread
carefully. Sprinkle pecans over pie filling.
Top with remaining Cool Whip & sprinkle
top with reserved crumbs. Refrigerate at
least 2 hours before serving. Serves 10-12

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

6-Ingredient Bake!

1 lb. ground beef
2 (7.5 oz, ea) tubes refrigerated
biscuits
1 (10 oz) can enchilada sauce
1 (15 oz) can black beans, drained/
rinsed
1 (8 oz) can tomato sauce
1 C. shredded Mexican cheese blend

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet cook beef over medium-
high heat 5-7 minutes; drain.
Separate each tube of biscuits
into 10 biscuits per tube. Using
a pizza cutter, cut each biscuit
into quarters. In large bowl stir
together beef, beans, enchilada
& tomato sauces. Stir biscuit
halves into mixture & spread
evenly in prepared dish. Sprinkle
cheese on top & bake 25-30
minutes. Let stand 5 minutes
before serving.

(recipe: tasteerecipe.com)
——————————

Crockpot Turkey/Wild Rice Soup
(this is a 1 1/2 day project)

2 C. cooked, chopped turkey (or
a turkey carcass)
8 C. water (NOTE: if you don’t have
a turkey carcass, use 8 C. chicken
broth)
1 yellow onion, chopped
1 C. chopped celery
1 C. chopped carrots
2/3 C. raw wild rice
1 tsp. dried sage
1 chicken bouillon cube (don’t use
if using broth & carcass)
2 T. balsamic vinegar
2 C. baby spinach leaves

NOTE: IF you are using a turkey
Carcass: place carcass in crockpot
(break bones down if needed to fit)
& cover with 8 C. water.
Cover & cook on Low overnight or
8-10 hours. Drain broth into a large
pot (do not discard), pick off meat &
add to broth.
=
Rinse out crockpot & place in chopped
veggies – return broth & meat to
crockpot & add wild rice, sage, bouillon
cube & balsamic vinegar. Stir; add 2 heaping
handfuls of baby spinach to mix (it will cook
down). Cover & cook on Low 8-10 hours
or High 4-6 hours. Soup is done when
veggies have reached desired tenderness.
Serves 8-10

(recipe: cookstr.com)
——————————-

Skillet Nachos

1 lb. ground beef
1 (14.5 oz) can diced tomatoes,
undrained
1 C. fresh or frozen corn, thawed
3/4 C. uncooked instant rice
1/2 C. water
1 envelope taco seasoning mix
1/2 tsp. salt
1 C. shredded Colby-Monterrey
Jack cheese
1 (16 oz) pkg. tortilla chips

Optional toppings:
sour cream, sliced fresh jalapenos,
shredded lettuce, lime wedges

In large skillet cook beef over medium
heat 6-8 minutes until not longer pink,
breaking into crumbles; drain oil. Stir
in tomatoes, corn, rice, water, taco
seasoning mix & salt – bring to boil.
Reduce heat & simmer, covered, 8-10
minutes until rice is tender & mixture
is slightly thickened. Remove from heat;
sprinkle with cheese. Let stand, covered,
5 minutes until cheese is melted. Divide
tortilla chips among 6 plates – spoon
beef mixture over chips & serve with
desired toppings. Serves 6

(recipe: tasteofhome.com)
—————————-

Buffalo Chicken Pasta Bake

8 oz. penne pasta (2 C.), uncooked
1 (8 oz) pkg. cream cheese, softened
3/4 C. ranch salad dressing (wet)
1/3 C. hot sauce
2 C. cooked/shredded chicken
1 1/2 C. mozarella cheese, shredded
green onions, chopped – garnish

Optional sides:
ranch salad dressing
hot sauce
chopped green onions

Preheat oven 375 degrees F.
Spray 8 X 8″ casserole dish with
nonstick cooking spray. Cook pasta
noodles accordg. to pkg. directions;
drain. In large bowl stir cream cheese,
ranch dressing & hot sauce until creamy.
Add in chicken, 1/2 C. mozzarella
cheese & cooked pasta – stir to combine &
spoon into prepared dish. Combine remaining
two cheese & sprinkle on top. Bake 20
minutes until cheese is melted. Remove &
serve immediately, topped with chopped
green onions, if desired. Serves 6

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

Smothered Pork Chops

4 bone-in pork chops, about
1 inch thick
salt/pepper
1 C. flour
2 tsp. garlic powder
1/4 tsp. thyme
1/8 tsp. chili powder
1/4 C. plus 2 T. olive oil,
divided
2 medium onions, sliced thin
2 T. butter
1 1/2 C. chicken broth
1/4 C. heavy cream

Season chops with salt/pepper. In
shallow dish/pie plate, combine flour,
garlic powder, thyme & chili powder –
reserve 2 T. mixture. Dredge chops
in mixture, shaking off excess. In large
skillet heat 1/4 C. oil until shimmering.
Cook chops until golden brown, about
5 minutes per side; transfer to a plate &
wipe out skillet. Reduce heat to medium-
low & add 2 T. remaining oil. Add onions &
season with more salt/pepper – cook until
very soft & slightly caramelized, about
15-20 minutes. Add butter, let melt then
sprinkle reserved flour – mix & cook 1
minute. Stir in chicken broth & heavy
cream – bring to a simmer. Allow sauce to
thicken, about 5 minutes. Return chops
to skillet & cook until fully cooked through,
about 10 more minutes. Serves 4

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

Crockpot Mexican Beef Soup

1 lb. beef stew meat cut into
1 1/4″ pieces
3/4 lb. potatoes, (about 2 medium),
cut into 3/4″ cubes
2 C. frozen corn (about 10 oz), thawed
2 medium carrots, cut into 1/2″ slices
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
2 C. beef stock
1 (10 oz) can diced tomatoes &
green chilies, undrained

Optional garnishes:
sour cream
tortilla chips

In 5-6 qt. crockpot combine
first 12 ingredients. Cover &
cook on Low until meat is
tender, 6-8 hours. If desired,
serve with optional garnishes.
Serves 8 (2 quarts)

(recipe: tasteofhome.com)
—————————

No-Bake Pecan/Coconut Praline
Cookies

2 1/2 C. sugar
1/2 C. evaporated milk
1/2 C. corn syrup
1/2 C. butter
1 tsp. vanilla
2 to 2 1/2 C. chopped pecans
2 1/2 C. grated/shredded coconut

Lay out on counter a large sheet
of waxed paper.
Mix sugar, evap. milk, corn syrup &
butter in large saucepan; bring to
rolling boil & boil 3 minutes. Remove
from heat; stir in pecans, coconut &
vanilla. Stir about 4 minutes. Spoon
batter in small dollops onto waxed
paper – let stand until batter has
hardened. Remove from paper &
enjoy.

(recipe: Facebook)

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

Stay warm (& safe);

Hugs;

Pammie

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One CommentLeave a comment

  1. Man the snow can go away any day now –I’m tired of shoveling!


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