Hugs;
Pammie
Our weather here in Michigan is really being goofy lately (I’m not complaining, though) it’s been in the 40’s, no snow & today it’s gloomy & raining. Weather report is predicting up to 2 inches of the white stuff somewhere around Tuesday – oh, goody BUT it doesn’t look like any more is coming for the rest of the week – HOPEFULLY!
Lots of recipes coming in and I thought you might like some for the upcoming New Year’s Eve festivities you might be attending or hosting.
=============
Glazed Ham & Cheese Rolls
1 stick salted butter
1/2 T. Worcestershire sauce
2 T. brown sugar (light or dark)
1/2 T. mustard ( yellow or Dijon)
1 (12 oz) pkg. King’s Hawaiian Sweet
Rolls (pkg. of 12)
12 slices black forest ham (1/2 lb)
12 slices Monterey Jack Cheese (or
8 oz shredded)
–
For Dipping:
Raspberry preserves
=
Preheat oven 350 degrees F.
In small pot melt butter with
Worc. sauce, brown sugar & mustard
until thoroughly melted & combined.
Remove rolls from pkg. & slice through
all rolls (while still attached), cutting
them in half horizontally ( like hamburger
buns). Brush glaze mixture onto both
cut sides of rolls, being generous with
glaze, covering well. On one side of rolls
add sliced ham then top with cheese.
Place tops on rolls & brush tops with
leftover glaze mixture. Place rolls in a
baking dish. Cover tightly with foil &
bake 25 minutes.
Serve rolls with warmed raspberry
preserves for dipping.
Makes 12
(recipe: thecountrycook.net)
—————————–
Cranberry Habanero Cheese Puffs
1 pkg. frozen puff pastry (one
half of 17.3 oz pkg), thawed
1 (8 oz) pkg. (Kraft) Hot Habanero
Cheese, cut into 16 cubes
3 T. orange marmalade
3/4 C. fresh cranberries*
–
Preheat oven 400 degrees F.
Cover a baking sheet in parchment
paper.
Unfold pastry onto a cutting board;
cut into 16 squares Place in a single
layer on prepared sheet. Bake 15-20
minutes until pastry is puffed & golden
brown. Remove from oven.
Top each ‘puff’ with a cheese cube; press
into pastry with the rounded handle of
a wooden spoon to make level with top
of pastry. Top with a little marmalade &
cranberries – bake 7-10 minutes until
cheese is softened. Let stand on sheet
5 minutes until cheese is melted then
transfer to a serving plate.
Makes 16
*You can prepare using thawed frozen
unsweetened cranberries, also
(recipe: myfoodandfamily.com)
——————————–
Bacon-wrapped Scallops
2 lb. large sea scallops, patted dry
1 lb. bacon slices, cut in half
crosswise
1/4 C. maple syrup
2 T. soy sauce
1/4 tsp. garlic powder
salt/pepper, to taste
2 T. chopped parsley
–
Preheat broiler.
Spray a sheet pan with nonstick
cooking spray.
Wrap a slice of bacon around each
scallop & secure with a toothpick;
arrange in single layer on sheet pan.
In small bowl mix maple syrup, soy
sauce, garlic powder, salt/pepper –
brush half mixture over top of each
scallop. Broil 10-15 minutes until
bacon is crisp & scallops are cooked
through. Brush remaining sauce over
scallops halfway through cooking
time. Sprinkle with parsley & serve.
Serves 6
(recipe: dinneratthezoo.com)
——————————
Crockpot Mac & Cheese
2 C. dry elbow macaroni noodles,
large or small
8 oz. cream cheese, cubed
2 C. shredded sharp Cheddar cheese
2 C. shredded sharp white Cheddar
cheese
2 C. milk
1 tsp. salt
1/4 tsp. black pepper
–
Topping:
1 C. shredded sharp Cheddar cheese
(optional)
=
Cook pasta on stove accordg. to pkg.
directions (not any longer). Get
other ingredients ready while pasta cooks.
Drain pasta immediately after done cooking
& add to crockpot with remaining ingredients
& stir. Cover & cook on High 2 hours. Stir
pasta twice during cooking time – once at the
hour mark & once at the 1 1/2 hr. mark – be
gentle when stirring.
When cooking time is up, add more cheese to
top; cover & cook 5-10 minutes to melt cheese.
Serves 6
(recipe: themagicalslowcooker.com)
———————————
Crockpot Sausage Dip
4 (8 oz, ea) pkgs. cream cheese, cubed
2 (16 oz, ea) pkgs (Jimmy Dean)
original breakfast sausage
1 (10 oz) can RoTel tomatoes &
chilies
1 (10 oz) can hot Rotel tomatoes &
chiles
=
tortilla chips, for dipping
=
In a skillet over medium heat brown
both pkgs. sausauge – drain & break
into crumbles. Place cubed cream
cheese into crockpot. Add sausage &
both cans RoTel (with juice). Cover &
heat on High 1 hour, stirring occasionally,
until dip is well mixed & heated through.
Reduce heat to warm/low & serve with
tortilla chips.
Makes 10 cups
(recipe: food.com)
———————————–
Baked Bacon Cheese Dip
8 oz. cream cheese, softened
12 oz. sour cream
1/2 C. mayonnaise
1 T. hot sauce
8 oz. sharp Cheddar cheese, grated
3 oz. mozzarella cheese, grated
4 oz. Pepper Jack cheese, grated
4 green onions, thinly sliced
12 oz. bacon, cooked/crumbled
1/4 C. Parmesan cheese, grated
–
1 round sourdough bread (about 16 oz)
=
Preheat oven 400 degrees F.
Cut top off bread & scoop out insides,
leaving 1-inch layer of bread in bowl.
Brush insides with olive oil & place on
a baking sheet – bake 10 minutes.
In large bowl combine cream cheese, sour
cream, mayo, hot sauce – mix until combined.
Stir in Cheddar cheese, Mozz, Pepper Jack,
green onions & bacon. Carefully spoon filling
into bread bowl & top with Parmesan cheese.
=
Reduce oven heat to 375 degrees F.
Bake bread 45 minutes-1 hour until dip is
heated through & cheese has melted completely.
Serve immediately.
Makes 24 servings
(recipe: momontimeout.com)
—————————
Bacon/Ranch/Beer Cheeseball
8 oz. cream cheese (2 pkgs)
2 C. finely shredded Cheddar (or
Mexican cheese blend) cheese
1 oz. pkt. Ranch dip mix
1/3 C. beer (poster used Negra Modelo)
5 slices bacon, cooked/crumbled
2 T. pimento peppers, drained
3 green onions, sliced
1/2 C. pretzel crumbs
=
Pretzels, for dipping
=
In large bowl beat cream cheese until
light & fluffy. Beat in shredded cheese &
dip mix until thoroughly combined. Slowly
pour in beer & continue mixing until fully
incorporated. Stir in bacon, peppers &
green onions. Line a small bowl with plastic
wrap. Spoon cheese mixture into bowl so
that it takes on the shape of the bowl. Use
ends of plastic wrap to wrap up the cheeseball
firmly. Place bowl in fridge & let set up for
24 hours.
=
Remove cheeseball from fridge &
remove plastic wrap. Press pretzel
crumbs into sides of cheeseball. Serve with
additional pretzels for dipping.
Makes 12 servings
(recipe: momontimeout.com)
————————-
Bacon Cream Cheese Deviled Eggs
10 hard boiled eggs
4 oz. cream cheese, softened
2 T. mayonnaise
2 tsp. Dijon mustard (or plain yellow)
1/2 tsp. salt
1/4 tsp. ground black pepper (or white
pepper)
4 strips bacon, cooked/crumbled
3 T. chopped chives
–
Cut boiled eggs in half length-wise &
remove yolks. In a bowl beat cream
cheese with mayo until fluffy – add in
egg yolks, mustard, salt/pepper & beat
until smooth (test for seasoning & adjust
salt/pepper, if needed). Stir in bacon &
chives – reserving some for garnish.
Spoon or pipe filling back into egg white
halves & sprinkle tops with bacon &
chives (if desired). Keep refrigerated until
ready to serve. Serves 20
(recipe: momontimeout.com)
———————————
Bacon-wrapped Chicken
Teriyaki Bites
1 lb. boneless/skinless chicken
breasts
1 lb. bacon, slices cut into thirds
1 (20 oz) can pineapple chunks in
100% pineapple juice
3/4 C. low-sodium teriyaki sauce
3/4 C. brown sugar
–
wooden toothpicks soaked in water
for at least an hour
=
Cut chicken into bite-sized pieces.
Drain juice from pineapple (save juice).
Cover & refrigerate chunks until needed.
Combine juice & teriyaki sauce in large
ziplock bag or bowl – add chicken pieces.
Seal & refrigerate 1 hour, turning bag
once – or stirring if in a bowl.
Preheat oven 350 degrees F.
Place brown sugar in a shallow dish or bowl.
Line a broiler pan with foil & spray with
nonstick cooking spray. Working in batches,
wrap each piece of chicken with a strip of
bacon & roll in brown sugar. Push a toothpick
through a pineapple chunk then through the
bacon-wrapped chicken – place on prepared
broiler pan.
Bake 20-25 minutes until chicken is cooked
through, turning pieces once.
Turn on broiler & broil 2-3 minutes per side
until bacon is crispy. (keep an eye on them
as the toothpicks can burn).
Serve immediately.
Serves 8
(recipe: momontimeout.com)
—————————–
Brownie Cheesecake Ball
1 (8 oz) pkg. cream cheese, softened*
1/4 C. butter, softened
1/4 C. powdered sugar
1/2 tsp. vanilla
2 C. coarsely crumbled bite-sized
brownies, divided**
1/4 C. finely chopped pecans,
toasted
–
Suggested Dippers:
vanilla wafers
shortbread cookies
pretzel sticks
strawberries
=
*NOTE:
Unwrap cream cheese & place in a
microwaveable bowl. Microwave on
High 10 seconds just until softened.
**NOTE: you will need to crumble
about 16 (1 1/2 inch) brownies to
get the 2-C. measure needed
=
In large bowl using elec. mixer beat
cream cheese, butter, sugar, vanilla &
1 1/2 C. crumbled brownies until blended.
Refrigerate 45 minutes until firm.
=
Combine nuts & remaining crumbled
brownies in a shallow dish or pie plate.
Shape cream cheese mixture into a ball;
roll in nut mixture until evenly coated.
Refrigerate 2 hours. Serves 16
(recipe: myfoodandfamily.com)
===================
This coming week will seem a bit strange for me
as there are NO scheduled activities on the calendar!
No Tues. Knit Group, Wed. Library Knit Group,
Weds. special needs group – just babysitting (hoping
I only get 1-2 days of that). Love my grandson but
also love being home, too.
Finished youngest son’s black scarf with red fringe &
he said he likes it. Decided to start another NEW pattern
baby blanket – this one is using mint green yarn and a
Zig Zag pattern – 8 rows, kind of like knitting lace, have
to concentrate on every row but it keeps my mind busy.
(using my new wooden needles – they have fine tips &
I LOVE them!)
Hope you have a GREAT week!
Hugs;
Pammie
I don’t know about YOUR weather, but here in (what’s supposed to be COLD) Michigan, we’re ENJOYING (at least my family is) a balmy 50’s bit! Today it’s kind of overcast & gloomy, but who can complain when there’s NO SNOW OR ICE! Last night I went out to pick up our paper (forgot to get it earlier) – it’s usually tossed on our driveway – around 7:30 p.m. there was ‘dew-like’ moisture on the paper an all over cars, ground, etc. Normally that would have frozen into a film of ice but NO – it’s just plain old WATER! YAY!
Today is babysitting from 3 p.m. – ? so I’m taking my knitting (of course). Finally finished the variegated pinks baby afghan and am determined to get the black scarf for middle son DONE before it goes back to really cold weather (am about 3/4th’s done now).
For Christmas my oldest son got me a beautiful set of wooden circular needles from KnitPicks – very fancy! (I finished the pink blanket on them). Awhile ago he was looking at that same blanket (on my plastic circular needles) when one end of the needle attachment came apart leaving several stitches flying until I could get them back on the needle/cable. That got him to thinking that there must be a better way to attach them so he went on line. (the new ones screw in and have a ‘locking’ key to secure the attachment area: needle/cable). I’ve decided that I’m not going to take up any NEW patterns for blankets until I finish my youngest son’s scarf – that way I’m forcing myself not to procrastinate! (good luck with that . . . I tend to get bored just knitting one thing). We’ll see how that goes.
How was your Christmas & dinner(s)? Ours was lovely at oldest son’s house. He cooked an enormous ham & sent some home with us. My guys here LOVE ham hot or cold so the ‘sent home’ ham quickly vanished. I just put a ham in the oven – it should be cooked by the time I have to leave to babysit (that way I get some to take with me!).
Of course I have MORE recipes to share with you – enjoy!
===============
Chocochip Gooey Treats
Crust:
1 box yellow cake mix
1 large egg
1 stick salted butter, melted (8 T.)
Filling:
1 (8 oz) pkg. cream cheese, room temp.
2 large eggs
1 tsp. vanilla
1 (16 oz) box powdered sugar
1 stick salted butter, melted (8 T.)
1 (12 oz) pkg. semisweet chocolate chips
–
Preheat oven 350 degrees F.
Place oven rack in center position.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray. Pour
cake mix in large bowl, add egg &
melted butter – mix until combined
(using elec. mixer works best). Batter
will be consistency of loose Play-doh)
Scrape batter into prepared dish &
use spatula to get bowl & beaters as
clean as possible. (Place beaters & bowl
aside for later use for filling).
Using clean hands, press dough evenly into
bottom of pan. In (used) mixing bowl, beat
cream cheese until fluffy. Add 2 eggs & 1 tsp.
vanilla – beat until very well combined. With
mixer at Low to Medium-Low speed, very
gradually add powdered sugar until thoroughly
combined. Gradually add melted butter &
mix well. Pour filling mixture over crust batter
& spread evenly. Bake 40-45 minutes – it will
still be jiggly. Remove from oven & allow to
cool at least 2 hours before cutting.
(recipe: 77tasty.com)
———————————
Jalapeno Popper Dip
10-12 slices bacon
1 (8 oz) pkg. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1 tsp. garlic powder
2 jalapeno peppers, minced
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack cheese
kosher salt/ground black pepper, to taste
–
=
Dippers:
tortilla chips or
slices of baguette
=
Preheat oven 350 degrees F.
In large skillet over medium heat, cook
bacon until crispy, about 8 minutes – drain
& chop. In large bowl mix cream cheese, mayo,
sour cream, garlic powder, most of bacon (reserve
some for topping), most of jalapenos (reserve
some for topping) & 1 C. each Cheddar & Mont.
Jack cheeses – season with salt/pepper. Transfer
mixture to a small oven-safe skillet or baking
dish & sprinkle with remaining bacon, jalapeno,
& both cheeses. Bake 15-20 minutes until bubbly &
golden brown. (If desired, broil 3 minutes to turn
cheese golden brown). Serve with tortilla chips
or baguette slices. Serves 4-6
(recipe: delish.com)
————————–
Crockpot Frito Pie Chili
1 lb. gr. beef or turkey
1 T. taco seasoning
1/2 C. diced onion
1 C. water
1/2 C. long-grain white rice (or jasmine
rice)
1 (10 oz) can mild enchilada sauce
1 (15 oz) can chili beans (pinto beans
in tomatoes & seasonings also called
ranch-style beans)
1 C. grated sharp Cheddar cheese
2 1/4 C. Frito corn chips
5 T. diced green onions
5 T. sour cream
5 T. diced tomatoes
–
Heat a pan over medium-high heat;
cook gr. beef & break it up. Add onions &
taco seasoning – brown about 5 minutes;
drain, & add meat, etc. to crockpot. Add
water, rice, enchilada sauce & beans to
crockpot. Cover & cook on Low 4 hours
until rice is tender. Remove lid. Stir in
cheese & ladle into 5 bowls – top each
bowl with 1/4 C. Fritos, 1 T. green onions,
1 T. sour cream & 1 T. diced tomatoes.
Serves 5
(recipe: 365daysofcrockpot.com)
——————————-
Easy Glazed Honey-Balsamic Chicken
1/3 C. honey
1 T. balsamic vinegar
2 tsp. dried thyme
salt/pepper to taste
3 lb. chicken, (thighs & drumsticks
recommended)
–
Preheat oven 475 degrees F.
Line a large rimmed baking sheet with
foil or parchment paper. Place chicken
pieces on sheet & season with salt/pepper.
Rub well to work seasonings into chicken.
In small bowl or measuring cup whisk
honey, bals. vinegar & thyme – drizzle a
small amount onto each piece of chicken,
using a brush to coat the chicken. Roast
20-25 minutes until chicken is cooked
through, brushing glaze on 2 more times
during cooking time. Serve immediately.
Serves 6
(recipe: amomontimeout.com)
————————-
Rice Pilaf
1/2 C. uncooked orzo pasta
1 T. olive oil
3 T. butter
1 C. chopped onions
1 C. uncooked long grain white rice
2 large cloves garlic, finely minced
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. black pepper
3 1/2 C. chicken stock
–
(optional: chopped fresh parsley – garnish)
–
Preheat oven 350 degrees F.
In Dutch oven over medium heat, toast raw
orzo DRY, stirring constantly with a wooden
spoon until it turns a light walnut color
(3-4 minutes) – remove to a bowl.
Add olive oil & butter to pan – once butter is
melted, add onions & rice; saute 5 minutes
stirring occasionally until onions are
translucent. If rice starts to get brown, remove
from heat before you proceed to next step.
–
Add garlic & stir 1 minute; add bay leaves, thyme,
pepper & browned orzo. Add & stir chicken stock.
Be careful – when stock hits the hot pan, it will
bubble up. Stir once, cover & place in oven for
30 minutes untouched. Remove from oven &
discard bay leaves. Fluff rice with a fork & taste –
add salt to taste, if needed. Garnish with chopped
parsley, if using. Makes 5 Cups.
(recipe: afamilyfeast.com)
—————————–
Crockpot Broccoli Cheese Soup
2 T. butter
1 small onion, finely chopped
2 C. finely chopped fresh broccoli
3 C. chicken broth
1 (12 oz) can evaporated milk
1/2 tsp. black pepper
1 (8 oz) pkg. Velveeta cheese, cubed
1 1/2 C. shredded Parmesan cheese
–
additional shredded sharp Cheddar
cheese for topping
=
In small skillet over medium-high heat,
heat butter. Add onion & cook 3-4 minutes,
stirring until tender. Transfer to crockpot;
add broccoli, broth, milk & pepper. Cover
& cook on Low 3-4 hours until broccoli is
tender. Stir in Velveeta until melted. Add
shredded cheeses & stir until melted.
Just before serving stir soup to combine.
Top servings with additional Cheddar cheese.
Serves 4
(recipe: tasteofhome.com)
—————————-
Pecan Pie Bars
Crust:
3 C. flour
1/2 C. granulated sugar
1/2 tsp. salt
1 C. butter
Filling:
4 eggs
1 1/2 C. light corn syrup
3/4 C. granulated sugar
3/4 C. light brown sugar
3 T. butter, melted
1 1/2 tsp. vanilla
2 1/2 C. chopped pecans
=
Preheat oven 350 degrees F.
Lightly spray a 10 X 15″ jelly roll pan
with nonstick cooking spray. In large
bowl whisk flour, sugar & salt – cut in
butter until mixture resembles coarse
crumbs – sprinkle mixture evenly over
prepared pan & press in firmly. Bake
20 minutes.
–
(While crust is baking):
Filling:
In large bowl mix eggs, corn syrup, gran.
sugar, brown sugar, butter & vanilla until
smooth. Stir in chopped nuts & spread
filling over crust as soon as it comes out
of the oven. Bake 25 minutes until set.
Allow to cool completely on wire rack
before slicing into bars.
NOTE: make sure bars are completely
cooled before cutting
If you’re feeling really adventurous, sprinkle
a few chocolate chips on the filling before
baking
(recipe: lovebakesgoodcakes.com)
===============
Hope you are able to enjoy good health
(I’m doing MUCH better – finally!) and
staying warm (if your area is cold!).
Hugs;
Pammie
Cinnamon Sugar Pecans
1 egg white
2 tsp. water
2 tsp. vanilla
1 lb. pecan halves
1 C. sugar
1/2 – 1 T. cinnamon
1/2 tsp. salt
–
Preheat oven 250 degrees F.
Spray a baking sheet with nonstick
cooking spray. In a large ziplock bag
mix sugar, cinnamon & salt. In a large
bowl whisk egg white, water & vanilla
until frothy (you can use a fork or
elec. mixer – either works fine.) Place
pecans in bowl & stir to combine, coating
each nut in egg white mixture – pour nuts
into ziplock bag. Seal & shake to fully coat
in cinn/sugar mixture. Spread out in a
single layer on prepared sheet & bake
1 hour, stirring every 20 minutes.
(recipe: delishrecipes.net)
————————-
Eggs Benedict Bake
(refrigerated several hours or
overnight before baking)
3/4 lb. Canadian bacon
6 croissant rolls, cut into 1/2″ cubes
2 C. 2% milk
3 green onions, chopped
1 tsp. onion powder
1 tsp. ground mustard
1 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. paprika
1 envelope Bearnaise sauce mix
–
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place half of bacon in dish &
layer with croissants & remaining bacon. In
large bowl whisk eggs, milk, green onions,
onion powder, mustard, tarragon, salt/pepper
until blended – pour over top. Sprinkle with
paprika & refrigerate, covered, several hours
or overnight.
=
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake, covered, 30 minutes. Bake, uncovered,
15-20 minutes longer until a knife inserted into
center comes out clean. Let stand 5-10 minutes
before serving. Serves 12
Prepare Bearnaise sauce accordg. to pkg.
directions – serve with casserole
(recipe: tasteofhome.com)
———————-
Cranberry Cream Cheese French Toast
(refrigerated overnight before baking)
12 C. cubed French bread (about 12 oz)
2 (8 oz, ea) pkgs. cream cheese, cubed
1 (14 oz) can whole-berry cranberry sauce
12 large eggs, lightly beaten
2 C. 2% milk
1/3 C. maple syrup
2 tsp. cinnamon
dash ground nutmeg
–
additional maple syrup, for serving
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Arrange half of
bread in single layer in dish; top with
cream cheese cubes & spoonfuls of
cranberry sauce – top with remaining
bread.
In large bowl whisk eggs, milk, 1/3 C. syrup,
cinnamon & nutmeg, until blended – pour
over casserole. Refrigerate, covered,
overnight.
=
Remove casserole from fridge 30 minutes
before baking
–
Preheat oven 350 degrees F.
Bake, uncovered, 50-60 minutes until a
knife inserted into center comes out clean.
Let stand 10 minutes before serving. Serve
with additional maple syrup, if desired.
Serves 12
(recipe: tasteofhome.com)
————————–
Sausage/Crescent Roll Casserole
1 lb. bulk pork sausage (can also use spicy
or mild, as you like)
1 (8 oz) tube refrigerated crescent rolls
2 C. shredded mozzarella cheese
8 large eggs
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Drain. Unroll crescent dough into
prepared pan – seal seams & perforations.
Sprinkle with cooked sausage & cheese.
In large bowl whisk eggs, milk, salt/pepper &
pour over ingredients in dish. Bake,
uncovered, 35-40 minutes until a knife
inserted into center comes out clean. Let
stand 5-10 minutes before slicing.
Serves 12
Make ahead:
Refrigerate unbaked casserole, covered, several
hours or overnight. To use:
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake as directed, increasing time as necessary until
a knife inserted in center comes out clean. Let
stand 5-10 minutes before slicing.
(recipe: tasteofhome.com)
————————————
Cheesy Stuffing Cups
1/4 C. butter
3/4 C. chopped celery
1 1/2 C. water
1 (6 oz) box stuffing mix for chicken
1/3 C. dried cranberries
1/4 C. coarsely chopped walnuts
1 1/2 C. shredded Cheddar cheese,
divided
1 egg, beaten
–
Optional: 1 C. sliced fresh mushrooms,
added to melted butter in skillet with
celery
==
Preheat oven 350 degrees F.
Spray 8 muffin cups with nonstick
cooking spray.
In large skillet over medium heat melt
butter. Add celery & cook, stirring, 5
minutes until crisp-tender. Stir in water &
bring to boil. Remove from heat & stir
in stuffing mix, cranberries & nuts. Add
1 C. cheese & egg – mix lightly. Spoon
mixture into prepared muffin cups,
mounding stuffing as necessary to
fill cups. Sprinkle tops with remaining
cheese. Bake 10 minutes until cups
are heated through & cheese is melted.
Makes 8
NOTE: If you don’t have muffin pans –
you can spoon stuffing into 8 muffin
pan liners, place them on a baking
sheet & bake as directed.
(recipe: myfoodandfamily.com)
—————————
Crockpot Apple/Pecan Dump Cake
40 oz. canned apple pie filling
1 box yellow cake mix
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 1/2 C. chopped pecans
3/4 C. unsalted butter, melted
–
Spray insides of crockpot with nonstick
cooking spray. Spread pie filling in bottom
of crockpot. In small bowl mix spices &
sprinkle on top of pie filling. Sprinkle dry
cake mix evenly over top. Drop melted
butter, in spoonfuls, over top-you want this
to cover the top of the dry mix. Sprinkle
pecans on top, evenly. Cover & cook on
High 1 1/2 – 2 hours.
Serves 12
(recipe: crockpotladies.com)
—————————
Crockpot Hot Fudge Turtle Brownies
1 (18.4 oz) box fudge brownie mix
2/3 C. mini semi-sweet chocolate chips
2/3 C. oil
2 eggs, beaten
1/4 C. water
1 (11 oz) pkg. caramel baking bits
1/3 C. whipping cream
3/4 C. chopped pecans
1 (12 oz) jar hot fudge sauce
3/4 C. hot water
–
Spray insides of a 6 Qt. crockpot with
nonstick cooking spray.
In large bowl combine dry brownie mix,
choc. chips, oil, eggs & water – whisk just
until combined – do not over mix. Pour
mixture into crockpot & spread evenly.
In a microwave-safe bowl combine caramel
chips & cream. Microwave on High, stirring
after every 30-seconds until caramel is
completely melted. Stir in pecans & pour
over brownies in crockpot – use a knife to
swirl in caramel. In small bowl whisk hot
fudge sauce & hot water until smooth –
drizzle over caramel mixture. Cover & cook
on High 3 – 3 1/2 hours until brownies are
set around edges. Serves 10
(recipe: gooseberrypatch.com)
—————————-
Smoked Salmon Dip
8 oz. cream cheese, softened
1/2 C. sour cream
1 T. fresh lemon juice (or, to taste)
5 oz. smoked salmon, chopped fine
1 1/2 T. minced fresh chives
1 T. minced fresh dill
white pepper
=
cut up fresh veggies and/or
crackers for dipping
=
In food processor blend cream cheese,
sour cream & lemon juice until smooth.
Add salmon, chives, dill & pepper – blend
until combined well. Place on a serving
plate or bowl.
Serve with cut fresh veggies and/or crackers
as dippers.
Makes 2 Cups
(recipe: food.com)
—————————–
Baked Brie Phyllo Cups
with Craisins & Walnuts
(appetizer)
3 oz. light brie, skin removed,
cut into 15 half-inch cubes
4 T. craisins (dried cranberries)
4 T. chopped walnuts or pecans
2 T. honey
15 mini Phyllo shells (Athens company)
=
Preheat oven 325 degrees F.
In a bowl combine craisins, nuts &
honey – mix well. Arrange mini shells
on a baking sheet. Fill shells with 1
cube cheese per shell. Top with sticky
craisin/nut mixture & bake 5-7 minutes
until cheese melts. Serve immediately.
Makes 15
(recipe: skinnytaste.com)
===================
I stayed home from church today because
my husband said I don’t need to infect more
people with my cold. Actually, today is the
first day I’m feeling like my ‘old’ self! Took
a shower & got CLOTHES on (not jammies)
and I’m improving! YAY!
Try to stay warm & HEALTHY!
Big Hugs;
Pammie
PS: I should add it’s 52 degrees F. today! In MICHIGAN!!!
AMAZING!
No-Bake Orange Balls
1 C. powdered sugar
3 C. crushed vanilla wafers*
1/4 C. butter, softened
1/2 C. finely chopped pecans (or
any type of nuts)
3 oz. orange juice concentrate,
thawed
(optional: sweetened coconut)
–
In a pie pan or shallow plate
place some powdered sugar
(and/or coconut)
=
Mix all ingredients together & shape
into walnut-sized balls. Roll balls in
powdered sugar and/or coconut.
Place on a baking sheet & refrigerate
until firm. Makes 15-20 cookies.
*you can place them in a ziplock bag
& use a rolling pin to crush them or
place them in a food processor.
(recipe: thesouthernladycooks.com)
—————————–
Southern Maple Pecan Pie
1 C. brown sugar
1 C. maple syrup (pure maple
syrup is best)
3 eggs
1/2 stick butter or marg., melted
(4 T.)
2 tsp. vanilla
1/4 tsp. salt
2 C. pecans, chopped or whole
–
1 9-inch unbaked pie crust
=
Optional topping:
Whipped cream
Ice cream
=
Preheat oven 400 degrees F.
In large bowl whisk sugar, syrup,
eggs, butter, vanilla & salt – add
pecans & pour into crust. Bake 10
minutes.
Reduce heat to 350 degrees F.
Cook 30-40 minutes until filling is
set in center.
When cool, top with whipped cream
or ice cream. Makes 1 pie
(recipe: thesouthernladycooks.com)
Pineapple/Honey Glazed Ham
one 9-10 lb. bone-in, fully cooked/
smoked ham (butt or shank half)
1 T. whole cloves (optional)
2 (20 oz, ea) cans sliced pineapple
20 maraschino cherries
2 C. honey
2 C. light brown sugar
–
Let ham sit at room temp. for about
30 minutes.
–
Preheat oven 325 degrees F.
Trim off any skin from ham. Use a sharp
paring knife to score through the fat in a
diagonal crosshatch pattern without
cutting through to the meat. Push the cloves
into the ham (if using) placing them at the
intersections of the cuts. Place ham, flat-side
down, on a rack in a roasting pan. Drain
pineapples, reserving the juice. Arrange sliced
pineapple all over the ham, securing with
toothpicks. Add one maraschino cherry to center
of each pineapple slice & secure with a toothpick.
Pour 1/4 inch water in bottom of pan & tent the
ham with foil.
Roast ham (about 2 hrs 30 minutes or about
15 minutes per pound) until an instant-read
thermometer inserted into thickest part of ham
avoiding bone, registers 130 degrees F.
In a large saucepan combine honey, brown sugar &
reserved pineapple juice over medium heat. Simmer,
stirring occasionally, until thickened, syrupy &
reduced to about 3 Cups, 25-30 minutes. Set aside.
–
Increase oven temperature to 425 degrees F.
=
Uncover ham pan & carefully brush 1/3 of glaze
all over ham. (If the water in the roasting pan has
evaporated, add more). Bake ham 15 minutes more.
Brush with another 1/3rd of glaze & bake 15 minutes
more. Brush remaining glaze over ham & cook until
glaze is shiny & skin is dark golden brown & crispy,
about 15 minutes more. Let rest 15 minutes before
carving. Serves 12
(recipe: foodnetwork.com)
———————————-
Bacon/Cheddar/Potato casserole
6 C. chopped potatoes
6 slices bacon, cooked/chopped (save
a little for garnish)
3/4 C. mayonnaise
2 C. shredded Cheddar cheese, divided
1 C. chopped green onion (or use regular)
1/4 tsp. black pepper
1/2 tsp. salt
2 tsp. minced garlic
1/4 C. sour cream
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Place potatoes in a large mixing
bowl; add cooked/chopped bacon,
mayo, 1 3/4 C. shredded Chedd. cheese,
chopped onion, pepper/salt/garlic &
sour cream – mix well & pour into
prepared pan – smooth out evenly.
Cover with foil & bake 45 minutes.
Remove foil, add rest of cheese, extra
bacon & cook another 15-20 minutes.
Serves 6-8
(recipe: thesouthernladycooks.com)
——————————
Cheesy Beer Pretzel Dip
1 Cl Guinness Stout (or other strong-flavored
dark ale)
8 oz. cream cheese, softened
8 oz. Jack cheese, shredded
8 oz. sharp white Cheddar cheese, shredded
1 (5 1/2 oz) pkg. Boursin cheese (garlic herb)
1 tsp. hot sauce
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
=
Pretzel sticks, for dipping
=
In a medium saucepan heat beer over
medium-high heat. Once it starts to boil
lower to medium heat & whisk in cream
cheese. After cream cheese is melted, add
all other ingredients (except pretzels) & whisk
until smooth. Pour into a serving bowl & serve
with pretzel sticks. Makes 12 servings
Dip can be made ahead of time & reheated.
NOTE: it can also be served hot in a small
crockpot
(recipe: afamilyfeast.com)
——————————–
Creamy Shrimp Scampi Dip
8 oz. cream cheese, room temp
1 C. shredded mozzarella cheese
1 C. sour cream
1/2 C. mayonnaise
1/2 C. grated Parmesan cheese
4 T. plain dried breadcrumbs
kosher salt
2 T. unsalted butter, plus 1 T. melted,
unsalted butter
1 lb. large, peeled & deveined shrimp,
tails discarded, cut into 1/4″ pieces
6 cloves garlic, thinly sliced
large pinch crushed red pepper flakes
1/2 C. dry white wine
1/2 C. fresh parsley leaves, finely
chopped
1 tsp. lemon zest
=
Slices of crusty bread and/or crackers
for dipping
=======
Position oven rack in top position
Preheat oven 375 degrees F.
=
In large bowl using elec. mixer beat
cream cheese, mozzarella, sour
cream, mayo, Parm, 2 T. breadcrumbs,
1/2 tsp. salt on medium-high until
smooth. Cover & refrigerate until ready
to add the shrimp.
=
In a large skillet over medium-low heat,
melt 2 T. butter; add shrimp, garlic, 1/4 tsp.
salt & red pepper flakes – cook, stirring
frequently, until shrimp just start to turn
pink (about 2 minutes). Add wine & bring
to a simmer – cook until shrimp are pink &
cooked through (about 2 minutes). There
will still be some liquid left in the skillet.
Remove skillet from heat & let shrimp
cool completely.
=
Meanwhile – in a small bowl mix parsley,
remaining 2 T. breadcrumbs, 1 T. melted
butter & lemon zest with a pinch of salt.
Stir shrimp, pan sauce & cream cheese
mixture together to combine. Transfer to
a 2-quart flameproof baking dish.
NOTE: the dip & breadcrumb mixture
can be covered & refrigerated overnight
separately at this point.
Sprinkle breadcrumb mixture over dip &
bake until hot & bubbly, 15-20 minutes.
Switch on broiler & broil until top is
golden brown, 1-3 minutes. Let rest
a few minutes then serve hot with bread/
and/or crackers. Serves 8-10
(recipe: foodnetwork.com)
——————————–
Crockpot Sweet Potato Casserole
4 lb. sweet potatoes, peeled/finely diced
4 T. melted butter
2 C. packed brown sugar
1/4 C. water
1 tsp. cinnamon
1/2 tsp. vanilla
pinch kosher salt
1 1/2 C. miniature marshmallows
1/2 C. whole pecans
–
Spray insides of crockpot with nonstick
cooking spray – place sweet potatoes in
crockpot. In medium bowl combine butter,
sugar, water, cinnamon, vanilla & pinch of
salt – whisk to combine then pour over
sweet potatoes – toss until fully coated.
Cover & cook on High 4 hours, stirring
every hour. Remove lid & top with
marshmallows & pecans. Reduce heat to
Low & cover. Cook on High about 10
minutes more until marshmallows are melted.
Serves 8
(recipe: delish.com)
———————————
Crockpot Creamed Corn
28 – 32 oz. frozen whole kernel corn
8 oz. cream cheese, room temp/cut
into pieces
1/4 C. butter
1 (4 oz) can evaporated milk
1 T. sugar
salt/pepper, to taste
–
Place corn in crockpot & add other
ingredients on top. Cover & cook on
High 2-3 hours (or Low 3-6 hours)
stirring occasionally. Serves 6
(recipe: southernplate.com)
————————-
Easy Turtle Caramel Cake
1 C. chocolate chips
1 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with nonstick
cooking spray. Prepare cake mix accordg.
to pkg. directions – pour half of batter into
pan & bake 15 minutes. Remove & cool.
In a double boiler, add caramels, milk &
butter – stir constantly until melted. Pour
over cooled cake. Sprinkle pecans &
chocolate chips on top of cake & pour
remaining batter on top. Bake an additional
20 minutes.
(recipe: 1krecipes.com)
============
I had a pleasant surprise today while babysitting –
my son & older grandson came home early (I had
only been there an hour!). Kind of like an early
present!
I mentioned to my husband that I didn’t think I’d
be able to sing in choir Sunday due to this cold &
he said: “Sing? You’re not even GOING to church!
You need to stay home & get better!” (You know –
for once, I had to agree with him!) It’s been since
Monday that I’ve been either totally stuffed up
and/or sneezing my head off – no fun. I don’t feel
really ‘sick’, just tired & miserable so staying home
this time makes sense. (Let’s just say I’ve been
getting a lot of knitting done – that, and sleeping).
Stay warm & HEALTHY!
Hugs;
Pammie