aaaaand – we have MORE recipes!

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

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