Friday

Woke up to a light DUSTING of snow on the ground – YAY! We ‘were’ supposed to be getting 3-6 inches between today & tomorrow, now they’ve changed it to 2 inches – hoping the ‘actual’ is even less! Today is clear and 26 degrees – at least I don’t have anywhere to go (that I know of, anyway!). Got my babysitting schedule for next week (gonna be rough) Monday 10:15 – around 7, Tuesday 2- 7ish (also my Knit NIGHT!), Friday 8:15 a.m. – 7ish. I already told my husband I’m going to be expecting a ‘order-in’ pizza for one of those nights, pretty sure I’m not going to feel like COOKING! I love my little grandson but 8+ hours of listening to Disney channel and Mickey Mouse’s squeeky voice can drive a sane lady slightly nuts! (I mute the TV when he’s sleeping!).

Yesterday I was asked to present a project to both of my knit groups; it’s a very worthy project but also heart-wrenching. We have been asked to knit/crochet baby booties for babies that have died. This is for a group called “Angels Above” Baby Gowns – they provide outfits for babies. It’s a very organized group – all they are asking from us is for booties and that I can do. I found a really easy pattern from another charity site and have started:

These are preemie sizes (the yarn bows are to keep the booties together, there are 6 booties in the photo).  I was surprised to learn that they need 100 sets per month! It’s very sad but also a very needed thing and I’m honored to be able to use my skills and yarns for this.

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

Lemony Lemon Brownies

Brownies:
1/2 C. unsalted butter, softened
3/4 C. flour
2 large eggs
2 T. lemon zest
2 T. lemon juice
3/4 C. granulated sugar
1/4 tsp. sea salt

Tart Lemon Glaze:
4 T. lemon juice
8 tsp. lemon zest
1 C. powdered sugar

Preheat oven 350 degrees F.
Grease a 8 X 8″ baking dish with
butter. Zest & juice 2 lemons. In
bowl of elec. mixer fitted with
paddle attachment, beat flour,
gran. sugar, salt & softened
butter until combined. In
separate bowl whisk eggs, lemon
zest & lemon juice until combined –
pour into flour mixture & beat 2
minutes at medium speed until smooth
& creamy. Pour into prepared pan &
bake 23-25 minutes (it should turn
golden around edges). Allow to cool
completely before glazing. Do not
over bake or bars will dry.

Glaze:
Whisk powdered sugar with lemon
zest & juice – spread over cooled
brownies with a rubber spatula. Let
glaze set then cut into bars.

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

Winter Shepherd’s Pie

3 C. cubed/peeled butternut
squash (1 inch pieces)
1 large potato, peeled/cut
into 1 inch cubes (about 2 C.)
2 medium carrots, thinly sliced
2 C. vegetable broth
1/2 tsp. plus 3/4 tsp. salt, divided
3/4 tsp. black pepper, divided
2 lb. ground turkey
1 large onion, chopped
1 T. olive oil
3/4 lb. sliced fresh mushrooms
3 cloves garlic, minced
1/2 C. white wine (could substitute water)
1 tsp. dried thyme
1/4 C. flour
2 C. frozen peas (about 8 oz)

Preheat oven 350 degrees F.
Spray 2 1/2 qt. baking dish with
nonstick cooking spray.
In large saucepan place first 4
ingredients; bring to boil. Reduce
heat & simmer, covered, 10-15
minutes until vegetables are tender.
Drain, reserving broth. Mash vegetables
until smooth, stirring in 1/2 tsp. salt &
1/4 tsp. pepper.
In two batches, cook turkey & onion in a
Dutch oven over medium-high heat 5-7
minutes until turkey is no longer pink,
breaking turkey into crumbles. Remove
from pan. In same pan, heat oil over medium-
high heat; saute mushrooms until tender,
7-9 minutes. Add garlic; cook & stir 1 minute.
Add wine, thyme & remaining salt/pepper –
bring to boil, stirring to remove browned bits
from pan. Cook until liquid is evaporated.
Stir in flour until blended; gradually stir in
reserved broth. Bring to boil, cook & stir
until thickened. Stir in peas & turkey mixture;
heat through then pour into prepared pan.
Spread top evenly then top with mashed
vegetables. Bake, uncovered, 30-35 minutes
until filling is bubbly. Let stand 10 minutes
before serving. Serves 8

(recipe: tasteofhome.com)
————————————

Creamy Tomato/Sausage Soup

1 lb. ground pork
1/2 C. onion, diced (optional)
1 (23.5 oz) jar (no sugar added)
tomato sauce
1 T. roasted garlic Better than Bouillon*
8 oz. cream cheese
1 C. heavy whipping cream
1 tsp. dried basil
salt/pepper, to taste

In large soup pot or Dutch oven brown
sausage & onions (if using). When
completely cooked add tomato sauce,
cream cheese & ‘Better than Bouillon’
to pan – stir to combine & cook over
medium to medium-low heat until
cream cheese is melted. Add heavy
whipping cream & herbs to soup –
simmer until ready to serve. Serves 5

*Poster did not note any substitutes
for this product – I would guess you
could use boullion cubes or granules
as a substitute.

(recipe: beyerbeware.net)
————————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

(recipe: lovebakesgoodcakes.com)
——————————

Layered Enchilada Bake

1 lb. ground beef
1 large onion, chopped
2 C. thick/chunky salsa
1 (15.5 oz) can black beans,
drained/rinsed
1/4 C. Zesty Italian salad
dressing (Kraft)
2 T. taco seasoning mix
6 (8 inch) flour tortillas
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-
style Finely shredded Four Cheese

Optional toppings:
chopped tomatoes, shredded lettuce
chopped fresh cilantro

Preheat oven 400 degrees F.
In large skillet brown meat with
onions on medium-high; drain.
Stir in next 4 ingredients. Arrange
3 tortillas in a single layer in bottom
of a 9 X 13″ baking dish. Cover with
layers of (half of) meat mixture/
sour cream/cheese – repeat layers &
cover. Bake 40 minutes until heated
through & cheese is melted. Uncover
after 30 minutes. Let stand 5 minutes
before cutting. Add optional toppings,
if desired, before serving. Serves 8

NOTE: Can be made ahead. Line 9 X 13″
baking dish with foil with ends of foil
extending over sides of dish. Assemble
recipe as directed. Cover with additional
foil & freeze (up to 3 months). When ready
to serve, bake (covered) 400 degrees F.
1 hour. Remove foil & bake an additional
15-20 minutes until casserole is heated
through & cheese is melted. Let stand 5
minutes before cutting. To decrease
baking time:
thaw frozen casserole in
fridge overnight then bake, uncovered,
45 minutes until casserole is heated
through & cheese is melted.

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

Beef Lentil Soup

1 lb lean ground beef
1 (46 oz) can tomato juice or
V-8 juice
4 C. water
1 C. dried lentils, rinsed
2 C. chopped cabbage
1 C. sliced carrots
1 C. sliced celery
1 C. chopped onion
1/2 C. diced green pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 bay leaf
1 (10 oz) pkg. frozen chopped
spinach, thawed

In large stockpot cook beef over
medium heat until no longer pink;
drain. Add tomato (V-8) juice, water,
lentils, cabbage, carrots, celery,
onion, green pepper, pepper, thyme,
& bay leaf. Bring to boil – reduce heat;
simmer, uncovered, 1 to 1 1/2 hours
until lentils & veggies are tender. Add
spinach & heat through. Remove bay
leaf & serve. Serves 6

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

Crockpot Chicken Thighs

1 T. olive oil
6 bone-in (or boneless) chicken
thighs
salt/black pepper – to taste
1/2 C. soy sauce
1/2 C. ketchup
1/4 C. honey
3 cloves garlic minced
1/2 oz. fresh minced ginger
2 T. Sriracha (hot sauce)
juice of 1 lime

cooked rice for 4
=
In large skillet over medium-high
heat heat oil. Season chicken thighs
with salt/pepper & sear until golden,
3 minutes per side – transfer to
crockpot. In small bowl whisk soy
sauce, ketchup, honey, garlic, ginger,
Sriracha & lime juice – pour over
chicken & toss to coat. Cover &
cook on Low 6 hours (or high 2
hours) until no longer pink. Serve
over cooked rice. Serves 4

(recipe: delish.com)
——————————

Twinkie-like Bundt Cake

1 (15.25 oz) box yellow cake mix
(plus required ingredients to prepare
cake)
6 large egg whites, beaten to stiff peaks
6 T. unsalted butter, room temp.
1 C. marshmallow creme
1/2 C. powdered sugar
1 T. heavy cream

Grease & flour a 12-C. Bundt pan;
Mix cake accordg. to pkg. directions.
Fold egg whites into batter using a
spatula until fully combined. Pour
batter into prepared pan & bake
accordg. to pkg. directions – Cool
cake completely

In large bowl combine butter &
marshmallow creme – beat using
elec. mixer until smooth & well
combined. Add powdered sugar &
cream – beat until fluffy, about 3
minutes. Pour mixture into a piping
bag fitted with a long, thin round tip.*

Turn the cake over so it is Flat-SIDE
UP – make 12 evenly-spaced holes in
the bottom of the cake using a skewer,
pressing only halfway down into cake &
wiggling the skewer slightly to widen
the holds until they are each about
1 inch wide. Insert piping tip into each
of the holes & squeeze until marshmallow
mixture starts to ooze out the top of the
hole. When all holes are filled, turn cake
Flat-Side DOWN onto a serving plate.
Serve immediately or cover & refrigerate
up to 2 days. Serves 8-10

*You could also do this using a large
zip-lock bag. After filling bag & sealing,
snip a tip off bottom of bag & use this
as a piping bag to pipe filling into holes.

(recipe: foodnetwork.com)

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

Hope you are having a GREAT day –
try to stay healthy (and warm).

Hugs;

Pammie

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2 CommentsLeave a comment

  1. We are on the other side of the state and we had a dusting this morning too but are expecting 8″-10″ before tomorrow night. I am actually looking forward to finally getting a nice snow day! Stay warm I know we are getting extreme cold after the snow.

  2. The booties sounds like quite project.


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