Almost there!

Slowly but surely we’re getting the decorating done – ONE tree up/ONE left to do (the tiny one on top of the baby grand piano). Got ALL the house decorations up – YAY! Last night while I was watching the cooking channel my husband comes in and says: “Let’s go – we’re going to try ONE MORE TIME to find your ceramic snowmen.” (Let’s just say I wasn’t really in the mood, but I went, anyway.) He poked & prodded spots I’d already checked multiple times but then . . . he says: “What’s in THIS box?” I said; “I don’t know – it’s not with the Christmas stuff, I didn’t check that.” He says: “Well, isn’t’ that a snowman sticking out?” YEP!!! YAY!!! I was thrilled, been bugged about not finding them for days now (prayed on it, too). While I’m putting them in their respective places he says “Let me see one of those” – he looks on the bottom & goes on line (I’d done this a few years ago but didn’t get anywhere) – turns out he found the company that makes them AND some that were for sale on EBay & Amazon! I checked – he said: “If you really like them – GET THEM!” So . . . long story short – I have three coming in the mail! SUPER! (I leave them up after Christmas because they just cheer up the house a bit).

This is one of them – I just love the details in them – each one looks like it’s knitted, etc. SO CUTE!

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Pumpkin Cookies w/Brown Butter
Icing

Cookies:
1/2 C. butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 C. canned pumpkin puree
1 egg
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. clove
1 tsp. pumpkin pie spice

Icing:
3 C. powdered sugar
1/2 C. unsalted butter
1/4 C. milk
2 tsp. vanilla
–
Preheat oven 350 degrees F.
In large bowl cream butter & sugars.
Add pumpkin, egg & vanilla -beat
until well-blended. In another large
bowl combine remaining ingredients
(all dry ingredients). Add dry to pumpkin
mixture & beat until just combined.
Drop on cookie sheets by Tablespoonfuls
& flatten slightly. Bake 10-12 minutes until
edges are lightly browned. Remove cookies
to a wire rack & cool completely.

Icing:
In medium bowl place powdered sugar. Melt
butter in a small saucepan over medium heat,
stirring frequently until golden brown. It will
develop brown flecks & a nutty fragrance –
about 10 minutes. Remove from heat, cool 2-3
minutes & pour over powdered sugar. Add milk
& vanilla – vigorously whisk mixture until smooth.
Icing should be thin enough to spread, but not
runny or drippy. Add additional milk or powdered
sugar as needed, to achieve desired consistency.
Spread approximately 1 T. icing on each cookie.
Allow to set before serving. Makes 36 cookies

(recipe: thegoldlininggirl.com)
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Creamy Tomato Tortellini Soup

4 (14.5 oz, ea) cans Italian stewed
tomatoes
4 T. flour
4 T. butter, melted
2 tsp. salt
pepper, to taste
1/2 tsp. baking soda
2 C. Half & Half
1 C. chicken broth, warmed
1 (12-24 oz.) pkg. tortellini
(poster used fresh)
–
Place tomatoes in blender; add flour,
melted butter, salt & a dash or 2 of
pepper – blend until smooth (should
take a few minutes). Pour mixture
into a large soup pot & bring to boil
over medium-high heat, while
stirring. Reduce heat & cook 2-3
minutes.
In a large pot add water & salt –
bring to a boil & add tortellini. Cook
just enough so they are easy to bite
through – a few minutes. Drain & pour
cold water over cooked tortellini. Add
Half & Half & baking soda to tomato
pot -stir to combine. (it will froth up
a bit). Cook & stir occasionally,
until thickened, 8-10 minutes. Add
warmed chicken broth-stir to combine.
Add cooked tortellini just before serving.
Serves 6-8

NOTE: If soup gets too thick, add a bit
more chicken broth

(recipe: jamiecooksitup.net)
————————————

Crockpot Salty/Sweet/Crunchy
Goodness (snack bark)

1/2 C. butter, sliced
1 (11.5 oz) pkg. semi-sweet chocolate chips
1/2 C. packed brown sugar
2 T. creamy peanut butter
2 C. corn chips, coarsely crushed
2 C. mini pretzel twists, coarsely crushed
–
Place all ingredients (except corn chips &
pretzels) in crockpot & stir. Cover & cook
on High 30-90 minutes, stirring occasionally.
Once chocolate is completely melted, add
corn chips & pretzels – gently stir until
everything is well coated. Line a cookie sheet
with parchment paper & spread mixture
evenly with a wooden spoon onto sheet.
Place sheet in fridge about 1 hour until
mixture sets up. Break into pieces &
serve. Serves 10-12

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

Shrimp in Mushroom Cream Sauce

1 lb. small shrimp, peeled/uncooked
3 T. unsalted butter, divided
1 (10.25 oz) can cream of mushroom soup
2 large buttom mushrooms, chopped
1 large clove garlic, finely minced
1 C. heavy cream
kosher salt/black pepper, to taste
2 T. grated Parmesan cheese (OR) Roman
cheese
–
Cooked basmati rice to serve 4
–
Melt 2 T. butter in large skillet over medium-
high heat. Add shrimp & cook until pink &
opaque on both sides; remove from pan.
Add remaining 1 T. butter to pan – turn heat
to High. Add chopped mushrooms & garlic,
cooking until mushrooms begin to sear. Mix
soup & cream in small bowl & pour into pan.
Add cheese & heat until soup mixture just
begins to boil. Place shrimp back into skillet &
heat through. Garnish with chopped fresh
parsley if desired.Serve immediately over
cooked basmati rice. Serves 4

(recipe: bakeatmidnite.com)
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Christmas Morning Punch

2 C. orange juice
2 C. cranberry juice
1 C. pineapple juice
1 C. ginger ale
–
Combine all ingredients in a
pitcher – serve cold.

(recipe: facebook)
—————————–

Cheesy Turkey/Bacon Sliders

15 slider buns
1 lb. shredded turkey
1 lb. bacon, cooked
1 (8 oz) pkg. sliced Provolone cheese
1/4 C. butter, melted
3 T. honey mustard
2 tsp. poppy seeds
–
Preheat oven 350 degrees F.
Slice slider buns horizontally & arrange
bun bottoms in a 9 X 13″ baking dish.
Layer turkey, bacon & cheese on top of
rolls & place tops on buns. Cut in between
the slider buns to separate. In a small
bowl mix butter, honey-mustard & poppy
seeds – brush mixture on bun tops to cover
the buns & drip between them.
Bake 20 minutes. Makes 15 sliders

(recipe: julieseatsandtreats.com)
———————————

Marshmallow Squares

1/2 C. peanut butter
1 (12 oz) pkg. butterscotch chips
1/2 C. butter
3 C. miniature marshmallows
–
Spray a 8 X 8″ baking pan with
nonstick cooking spray.
In small pot melt butter, chips &
peanut butter over Low heat. Cool,
add marshmallows & pour into
prepared pan. Allow to cool &
cut into squares.

(recipe: deliciousfoodhomemade.com)

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Our weather is still holding out – (no snow) YAY!
I need to run to the drug store after I finish here –
so nice to not have to fight with scraping snow off
car windows, slipping & sliding on roads; I know it’s
coming but SUPER GLAD it’s not here . . . yet!

Hope your holiday plans are coming together – all
my presents (that I know of) are purchased, just
have to be wrapped (I’m notorious for waiting ’til
the last minute for that).

Stay healthy, warm & in a GREAT HOLIDAY spirit!

Hugs;

Pammie