Last Minute – How’s it going?

Just got home from a quick ‘dash’ to the grocery store for last minute items – yes, that’s ME – the person who always says: “I’d never to shopping on Christmas EVE!” As I was looking over our menu for Christmas Dinner it occurred to me (like at Thanksgiving) – lovely menu BUT I can’t eat MOST of the sides! (Now that I’m trying to adhere to a stricter diabetic menu it changes the way I eat. Our menu will be: (probably appetizers by my son – like melted Brie & honey, several dips & crackers) my husband’s Garlic Mashed Potatoes, Green Bean Casserole, Wild Rice stuffing, croissants, my son’s Prime Rib & desserts: our family tradition: a “Happy Birthday, Jesus” chocolate cake, a smaller variety slices of cheesecakes. My ‘new’ addition: a spinach salad (hence my grocery trip). I decided the salad would have: Baby Spinach, Slices of red onion, chopped green pepper, sliced cucumbers, little tomatoes, feta cheese & slivered almonds (might change that to sun flower seeds – we’ll see) plus whatever dressings they want on it.  It will be a feast, for sure. How are YOU coming on your plans?  (side note: we have two small grocery stores in our area that tend to be a bit ethnic – the one observation from me the last 2 times I went there: No ALMONDS of any kind! Strange! ( was looking for slivered almonds)

A few more ‘last minute’ recipes for ya-

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

Easy Bread Pudding

2 tubes refrigerated cinnamon rolls
8 eggs
5 C. milk
1/2 tsp. salt

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Break up cinnamon rolls into
bite-sized pieces & place in baking dish. In
large bowl whisk eggs until uniformly yellow –
add milk & salt; whisk until smooth. Pour
mixture over rolls, being careful to soak ALL
pieces with mixture. Let pieces soak 1 hour.
Preheat oven 350 degrees F.
Bake 45-50 minutes until set.
Serves 12

Optional idea: replace regular milk with
chocolate milk & sprinkle top with chocolate
chips before baking.

(recipe: everydaydishes.com)
———————————

Brown Sugar Pecan Pie

1/2 C. butter
2 1/3 C. firmly packed brown sugar
4 large eggs, room temp.
1/4 C. milk
2 tsp. vanilla
1/2 tsp. salt
1 C. toasted/chopped pecans
1 (9 inch) unbaked deep-dish pie crust

Preheat oven 325 degrees F.
Place pie dish (with crust)on a baking
sheet. In small saucepan melt butter,
continue cooking over medium heat,
stirring occasionally,until slightly browned.
Remove from heat & let cool 10
minutes. In a large bowl whisk together
brown sugar, eggs, milk, vanilla & salt
until smooth. Slowly drizzle in melted
butter, whisking the entire time until
fully incorporated – stir in pecans.
Pour mixture into pie crust & bake
45-55 minutes until puffed & golden
brown. Place on a cooling rack to cool.
Pie will settle as it cools. Let it cool
completely before slicing.
Serves 10

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

Last Minute Chocolate Fudge

24 oz. semi-sweet chocolate chips
(about 4 C)
2 (14 oz, ea) cans sweetened condensed
milk
1/2 C. salted butter
2 tsp. vanilla
1 1/2 C. pecans, chopped (optional)

Line a 9 X 13″ baking dish with parchment
paper so it comes up the sides of the pan
(making it easy to remove the fudge).
In a large microwave-safe dish combine
choc. chips, sweeten’d cond. milk & butter.
Microwave in 1 minute segments, stirring
after each time until mixture is smooth &
creamy (takes about 4 minutes). Stir in
vanilla & 1 C. nuts (optional). Pour into
prepared pan & spread evenly. Top with
remaining nuts (if using). Refrigerate
to set then cut into small squares.
Makes 40-50 small squares

(NOTE: keep refrigerated for best texture).

(recipe: iwashyoudry)
————————————-

Crockpot French Onion Meatballs

1 (24-32 oz) bag frozen meatballs
2 cans French Onion soup

Combine ingredients in crockpot &
heat on High 2 hours (or Low
for 4 hours). Serves 8

(recipe: recipesthatcrock.com)
——————————–
(crockpot) Tangy Pineapple Meatballs

1 (40 oz) bag frozen meatballs
1 (16 oz0 can pineapple tidbits
1 (24 oz) bottle ketchup
1 C. brown sugar
1/2 C. maple syrup
1/4 C. soy sauce

Combine all ingredients in crockpot.
Cover & cook on Low 3 hours.

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

Raspberry Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & pudding mix;
stir until completely mixed. Fold in Cool
Whip & raspberries (raspberries will soften
while salad sets). Fold in marshmallows.
Cover & refrigerate 30 minutes. When
removing from fridge, fold salad with a
spoon several times to spread the raspberry
juice throughout the salad. Serves 15

(recipe: sugar-n-spicegals.com)
————————————-

Crockpot Brown Sugar Ham

7 lb. cooked, bone-in ham or
spiral cooked ham
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup

Place ham in crockpot, flat side
down. Rub brown sugar over all
sides of ham; drizzle with juice
& syrup. Cover & cook on Low
4-6 hours. Serves 10-12

NOTE: Poster used 6-7 lb. ham
to fit inside a 6-8 qt. crockpot.
If your ham is just a little too big
to get the lid on tight – you can
wrap foil around the outside of
the lid to keep the heat in.
Cooking times will vary greatly
on this recipe depending on your
ham size/shape & how hot your
crockpot cooks. Check it regularly
to make sure you don’t over cook it.

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

Sausage/Mushroom Appetizer

48 large fresh mushrooms
2 large eggs, lightly beaten
1 lb. bulk pork sausage, cooked/
crumbled
1 C. shredded Swiss cheese
1/4 C. mayonnaise
3 T. butter, melted
2 T. finely chopped onion
2 tsp. spicy brown (or horseradish)
mustard
1 tsp. garlic salt
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce

Preheat oven 350 degrees F.
Spray two 9 X 13″ baking dishes with
nonstick cooking spray.
Remove mushroom stems (discard or
save for another use). In large bowl
combine remaining ingredients – stuff
mixture inside mushroom caps & place
caps on prepared sheets. Bake, uncovered,
16-20 minutes until heated through.
Makes 4 dozen

(recipe: tasteofhome.com)
—————————

Twice-Baked Potato Casserole

1 1/2 lb. red potatoes (about 6
medium) baked & cut into 1-inch cubes
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. sliced bacon, cooked/crumbled
3 C. sour cream
2 C. shredded Mozzarella cheese
2 C. shredded Cheddar cheese
2 green onions, sliced

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place half
of the cut potatoes in prepared dish.
Sprinkle top with half salt/pepper/
bacon. Top with half sour cream &
cheeses – repeat layers. Bake, uncovered,
20-25 minutes until cheeses are melted.
Sprinkle top with onions.
Serves 8

(recipe: tasteofhome.com)
———————————
Baked Brie w/Cranberry Sauce

8 oz. round brie cheese, room temp.
1/3 C. cranberry sauce
2 T. brown sugar, packed
1 tsp. vanilla
1 tsp. orange zest
1/8 tsp. ground nutmeg
1/4 C. hazelnuts, unroasted/roughly
chopped
fresh rosemary (garnish)

Crackers for dipping
=
Preheat oven 425 degrees F.
Line a small baking dish with parchment
paper. Peel or slice off the top rind of the
brie – scrape out a small amount of cheese
to form a shallow hollow in the center –
place cheese in prepared dish. In a bowl
mix cranberry sauce, brown sugar, vanilla,
orange zest & nutmeg – spoon into hollow
of brie & sprinkle hazelnuts on top. Bake
8-12 minutes until filling is bubbling &
cheese is gooey.

NOTE: the goal is to take
the cheese out after it has softened, but
just before it collapses into a heap.

Using parchment paper, lift cheese out of
bowl using a spatula – carefully slide onto
a serving dish; garnish with a rosemary
sprig (if desired). Serve immediately with
assorted crackers for dipping. Serves 4-6

(recipe: thekitchn.com)
———————————

Baked Brie w/Cranberry Sauce

8 oz. round brie cheese, room temp.
1/3 C. cranberry sauce
2 T. brown sugar, packed
1 tsp. vanilla
1 tsp. orange zest
1/8 tsp. ground nutmeg
1/4 C. hazelnuts, unroasted/roughly
chopped
fresh rosemary (garnish)

Crackers for dipping
=
Preheat oven 425 degrees F.
Line a small baking dish with parchment
paper. Peel or slice off the top rind of the
brie – scrape out a small amount of cheese
to form a shallow hollow in the center –
place cheese in prepared dish. In a bowl
mix cranberry sauce, brown sugar, vanilla,
orange zest & nutmeg – spoon into hollow
of brie & sprinkle hazelnuts on top. Bake
8-12 minutes until filling is bubbling &
cheese is gooey.

NOTE: the goal is to take
the cheese out after it has softened, but
just before it collapses into a heap.

Using parchment paper, lift cheese out of
bowl using a spatula – carefully slide onto
a serving dish; garnish with a rosemary
sprig (if desired). Serve immediately with
assorted crackers for dipping. Serves 4-6

(recipe: thekitchn.com)
===================

                     A VERY MERRY CHRISTMAS TO YOU, ALL!

Hugs;

Pammie

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2 CommentsLeave a comment

  1. The cake is beautiful and lovely idea. Hope your day is all you hoped for. Merry Christmas my old friend.


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