More recipes!

Today is one of “THOSE” days – where it seems KEYS and I are not on speaking terms. Getting ready to go babysit – get out to the car with my purse, keys and knit bag. I have a remote-start car so I’d started the car a little earlier. Put everything where it needed to be and go to put the key in the slot – no car key! Believe me, I dug through everything at least twice. Finally, out of desperation I look at my knit bag again and there, sitting right on top, was the car key – UGH! I stopped at our mailbox on the way (we have a community/pedestal type mailbox) and got our mail. Went on my merry way, babysat, drove home and went to put my car key on my big key ring & get the house key ready – NO house key! OH NO! Again, tore through the car, my purse, my knit bag – no key. Drive to the mailbox IN THE DARK (and raining) to see if maybe it fell on the ground around the box. Just as I step out of the car I hear “Chink!” – it’s my keys – they were on my lap the whole time! UGH! Apparently they decided to come off the big ring all on their own. SOoooooo glad I’m home safe now! Crazy day!

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Mini Gingerbread Loaves

18 graham crackers, finely crushed
(about 2 1/4 C.)
1 (3.4 oz) pkg. vanilla instant pudding mix
1/4 C. flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1 C. milk
1/2 C. sour cream
1 egg, beaten
2 T. honey
2-3 tsp. water, divided
1/2 C. powdered sugar

Preheat oven 350 degrees F.
Grease & flour FIVE 5 1/2 X 3 1/4
X 2 inch disposable mini loaf pans.
In medium bowl combine first 7
ingredients. Add milk, sour cream,
egg & honey – stir just until blended.
Pour into prepared loaf pans. Bake
30 minutes until a toothpick inserted
into centers comes out clean. Cool
completely.
Drizzle:
In small bowl add 2 tsp. water to 1/2 C.
powdered sugar – stir until blended. Add
remaining water, if necessary, until desired
drizzling consistency is achieved. Drizzle glaze
over loaves & let stand until glaze is firm.
Serves 12

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

Pumpkin Pie Dip

1 (15 oz) can pumpkin puree
3/4 C. brown sugar, not packed
1 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. pumpkin pie spice (or more,
to taste)
1 (6 oz) cup plain Greek yogurt
1 (8 oz) tub Cool Whip, thawed

Dippers: cut up apples, pears,
graham crackers or gingersnaps
=
In large bowl mix pumpkin with
brown sugar, vanilla & spices –
blend well. Mix in yogurt. Fold in
Cool Whip & refrigerate until
ready to serve.
Makes 12 servings

(recipe: skinnytaste.com)
————————-
Crockpot Harvest Pecan Sweet Potatoes

2 (29 oz, ea) cans sweet potatoes, drained
1/3 C. plus 2 tsp. butter, melted/divided
2 T. sugar
1/3 C. plus 2 T. brown sugar, packed/divided
1 T. orange juice
2 eggs, beaten
1/2 C. milk

Spray insides of crockpot with nonstick
cooking spray. In a large bowl mash
sweet potatoes. Mix in 1/3 C. melted butter,
sugar & 2 T. brown sugar. Add juice, eggs &
milk – beat well & place mixture in crockpot.
In separate bowl mix pecans, flour, rest of
brown sugar & butter – spread over potatoe
mixture. Cover & cookn High 3-4 hours.
Serves 8

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

Stuffing-stuffed Mushrooms

16 baby Portobello mushrooms
4 C. soft breadcrumbs
1/2 C. finely diced onion
finely chopped mushroom stems
2 T. chopped parsley
2 tsp. poultry seasoning
1/2 tsp. salt (to taste)
1/2 tsp. black pepper
1/2 C. unsalted butter, divided
1/2 C. cooked/crumbled milk pork
sausage (optional)

Preheat oven 350 degrees F.
Separate stems from mushrooms & finely
chop stems – place them in a kitchen towel
& wring out excess moisture. In large, heavy-
oven-proof skillet melt 6 T. butter over medium
heat. Add onion & diced stems – cook until onion
is tender but not browned; remove from heat &
slightly cool. In a large bowl place breadcrumbs &
add parsley, poultry seasoning, salt/pepper &
sausage (if using). Add skillet veggies & any butter
in skillet into bowl – stir so all breadcrumbs are
coated. Divide mixture evenly between mushroom
caps & place them in the skillet you cooked onions/
stems in. Melt remaining 2 T. butter & drizzle over tops.
Bake 20-30 minutes until mushrooms begin to brown &
are crisp on top. Serves 8

(recipe: bakeatmidnite.com)
—————————

Cranberry Butter
(appetizer)

1/2 C. cranberries, finely chopped
(fresh or frozen)
1 C. unsalted butter, softened
1/3 C. powdered sugar
1 orange – zested, minced

In a bowl combine all ingredients,
pressing together & mixing until
well blended. Place on a large piece
of plastic wrap & roll to form a log.
Squeeze out (or blot with a paper towel)
any excess liquid then refrigerate until
firm.
Cut into rounds & serve with small bread
slices or crackers
Serves 15

(recipe: food.com)
————————–

Butternut-Pineapple Crumble

1 medium butternut squash (4 lb,
peeled/cubed)*
1 (8 oz) can unsweetened crushed
pineapple, drained
1 (8 oz) carton spreadable honey nut
cream cheese
2 T. butter, melted
1/2 tsp. cinnamon
12 tsp. ground nutmeg

Topping:
10 shortbread cookies, crushed
1/4 C. butter, melted
1 T. sugar
3/4 C. honey-roasted sliced almonds

Preheat oven 350 degrees F.
Spray a 8″ square baking dish
with nonstick cooking spray.
Place squash in large saucepan;
cover with water & bring to boil.
Cook, covered, until tender, 15-20
minutes; drain. Cool slightly. Process
in a food processor until slightly chunky.
Add pineapple, cream cheese, butter,
cinnamon & nutmeg – process until
smooth. Transfer to prepared dish.

Topping:
Combine crushed cookies, butter &
sugar; sprinkle over squash mixture &
top with almonds. Bake, uncovered,
35-40 minutes, until edges are lightly
browned.
Serves 6

* You can substitute sweet potatoes
for the squash, if desired

NOTE: This dish is silky & smooth – if you
want a different texture you can skip
pureeing the pineapple.

(recipe: tasteofhome.com)
——————————-

Garlic & Herb Spaghetti Squash

1 large spaghetti squash, (or 2 medium0
butter
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
fresh parsley, chopped (optional)
fresh basil, chopped (optional)

Preheat oven 425 degrees F.
Using a sharp knife, pierce squash
in several random spots. Place it in
microwave for 3 minutes (makes
the skin much easier to cut). Carefully
remove from microwave; using a sharp
knife, cut both ends of squash off. Slice
squash in 2 long halves (cut horizontally)
& using a spoon, scoop out the seeds.
Line a large baking sheet with parchment
paper & place squash halves, cut sides
down, onto sheet. Bake 30-40 minutes
until squash is soft when pierced with a
fork. Carefully remove pan from oven &
turn each half over (peel sides down). Bake
an additional 15 minutes until insides are
soft & easily shreddable with a fork.
Remove pan from oven – using a fork, fluff
insides of squash. Add a little butter to both
squash halves & sprinkle remaining seasonings
over top; toss to combine. Serves 2

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

Wild Rice Soup

1/3 C. uncooked wild rice
1 T. canola oil
1 quart water
1 medium onion, chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
1/2 C. butter
1/2 C. flour
3 C. chicken broth
2 C. Half & Half cream
1/2 tsp. dried rosemary, crushed
1 tsp. salt

In medium saucepan combine rice,
oil & water – bring to boil. Reduce
heat, cover & simmer 30 minutes.
In Dutch oven, cook onion, celery &
carrot in butter until almost tender.
Stir in flour until well blended; cook
& stir 2 minutes. Slowly stir in broth &
undrained rice- bring to boil. Cook &
stir until slightly thickened (2 minutes).
Reduce heat; stir in cream, rosemary &
salt – simmer, uncovered, until rice is
tender, about 20  minutes.
Makes about 2 qts – 8 servings

(recipe: tasteofhome.com)
————————–

Cranberry Crisp Cake

1 box white cake mix, divided
2 T. butter, melted
1 tsp. water
1/2 C. chopped pecans, toasted
1 (12 oz) pkg. fresh or frozen cranberries
1/2 C. sugar
1/2 C. red raspberry preserves
6 oz. cream cheese, softened
3 large eggs
1/2 C. 2% milk
2 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Topping:
In a bowl combine 3/4 C. cake mix (dry),
butter & water – stir in pecans.

Filling:
In another bowl combine cranberries, sugar,
preserves & 2 T. cake mix

In a third bowl combine cream cheese, eggs,
milk, pie spice & remaining cake mix. Using
elec. mixer, beat on Low speed 30 seconds.
Beat on Medium 2 minutes then pour
batter into prepared pan & smooth top.
Spoon cranberry filling on top to within
1/2 inch of edges. Sprinkle with topping to
edges of pan. Bake 55-60 minutes until a
toothpick inserted into center comes out
clean. Cool in pan on a wire rack.
Serves 15

(recipe: tasteofhome.com)

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

That’s it for now – time to go relax a bit.
Dinner tonight is super easy: cheese-stuffed
brats on buns! I’ve learned – on nights when
I’m out late (special needs group, babysitting,
choir practice & evening church) dinner HAS
to be super easy.

Hope you had a great day!

Stay healthy & warm;

Hugs;

Pammie

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