Just what you need – in the nick of time!

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!

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