Just a few more days . . .

Ok – here goes; these are recipes in no particular order; they really sounded good – Enjoy!


Reese’s 2-ingredient/15
minute Peanut Butter/Choc.
Chip Cookie Bites!

12 refrigerated chocolate chip
cookie dough balls (about 1-2 T. dough)
12 bite-sized Reese’s Peanut Butter cups

(OVEN TEMP- accordg. to cookie dough
pkg. directions)
Spray a mini muffin cup tin with
nonstick cooking spray
Place 1 dough ball in muffin pan &
bake 10-12 minutes (follow directions
on pkg. )
As soon as you pull them out of the oven:
place 1 peanut butter cup in center of
each cookie. Allow to cool a few minutes
Makes 12

(recipe: princesspinkygirl.com)

The Ultimate Almond Joy Magic Bars

1 1/2 sticks (or 12 T.) unsalted
butter, room temp.
1/3 C. light brown sugar
1 tsp. vanilla
1 3/4 C. flour

1 (14 oz) can sweetened
condensed milk
1 1/2 C. coarsely chopped almonds
1 1/2 C. shredded coconut
1/2 C. semisweet chocolate chips
1/2 C. milk chocolate chips

Preheat oven 350 degrees F.
Line a 9 X 9″ baking pan with
parchment paper, allowing it to hang
over on all sides.
In large bowl using elec. mixer on
medium speed, beat butter & brown
sugar until light & fluffy – a few minutes.
Add vanilla & mix to combine. Add flour
& mix on Low speed until crumbly –
place mixture in prepared pan & press
into an even layer. Bake about 15
minutes until edges are light brown.
Remove from oven – sprinkle chopped
nuts over crust & top with coconut.
Pour sweetn’d con’d milk evenly over
top then sprinkle both choc. chips on
top. Return to oven 20-25 minutes until
edges are light brown. Transfer pan to
a baking rack & cool completely.
Refrigerate at least 30 minutes before
cutting into squares.

NOTE: bars can be kept at room temp. in
an air-tight container up to 5 days.

They can also be frozen – thaw cookies for
a few hours in fridge before serving.

(recipe: thebakingchocolatess.com)

Spinach Artichoke Crab Dip

1 T. butter
2 T. flour
1/2 tsp. minced garlic
1 1/2 C. milk
1 (6.5 oz) tub spreadable spinach
artichoke cheese
1/8 tsp. grated nutmeg
1/8 tsp. ground black pepper
1 (8 oz) container pasteurized jumbo
refrigerated lump crabmeat
1 (10.25 oz) pkg. Pepperidge Farm
Harvest Wheat Distinctive crackers
for dipping
Preheat oven 350 degrees F.
Lightly spray a 1-quart casserole
dish with nonstick cooking spray.
In a 2-qt. saucepan over medium
heat, melt butter. Stir in flour & garlic;
gradually stir in milk. Cook & stir 5 minutes
until mixture boils & thickens. Stir in cheese,
nutmeg & black pepper. Cook & stir until
cheese is melted. Gently stir in crabmeat –
spoon mixture into prepared dish.
Bake 20 minutes until top is lightly browned.
Serve with crackers for dipping. Serves 20

(recipe: campbells.com)

Crispy Cheese & Bacon Potatoes

1/2 lb. bacon, cooked/crumbled (reserve
2-3 T. bacon grease)
3 russet potatoes (extra large, peeled/
chopped into 1/2-3/4″ pieces) about
6 C.
1 tsp. kosher salt
3/4 tsp. ground black pepper
1 1/2 C. shredded Cheddar cheese (or
Mexican blend)
3 green onions, sliced thin
Preheat oven 400 degrees F.
Place bacon grease on sheet tray &
move it around a bit (to coat). Place
cut potatoes on pan & toss with tongs to
thoroughly coat them in grease; sprinkle
with salt/pepper. Spread potatoes in a
single layer & bake 20  minutes, stir well
& bake 20 minutes longer. Stir again, making
sure that none of potatoes are sticking to the
tray. Bake another 15 minutes. Remove from
oven, stir & sprinkle generously with shredded
cheese & chopped bacon. Return tray to oven &
bake 2-3 minutes until cheese has melted. Top
with sliced green onions just before serving.
Serves 6

(recipe: barefeetinthekitchen.com)

Crockpot Brown Sugar Ham

6-7 lb. picnic pork shoulder ham/
spiral or black forest ham
1/8 C. yellow/dijon or stone ground mustard
1/2 C. light or dark brown sugar
1 (20 oz) can pineapple – tidbits, crushed or
rings – DO NOT DRAIN

Place ham in crockpot – place mustard on ham,
pat with brown sugar then pour over pineapple.
Cover & cook on Low 6-7 hours. DO NOT OPEN
LID while it cooks, so heat doesn’t escape.
Slice & serve with pineapple & juices.
Serves 15

(recipe: themagicalslowcooker.com)
Crockpot Crustless Brown Sugar/
Pumpkin Pie

1 (15 oz0 can pumpkin puree
(not can that already has seasonings in it)
1 (12 oz) can evaporated milk
2 eggs
3/4 C. brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. salt

Optional side:
ice cream
Line insides of crockpot with foil.*
Mix all ingredients together in medium
bowl using a whisk until smooth. Spray
foil with nonstick cooking spray & pour
pumpkin mixture in crockpot. Cover &
cook on High 2 1/2 hours until filling is
set, keeping lid on the entire time.
When cooking time is done, remove lid.
Take the ceramic insert out of crockpot base
& place insert on a cooling rack for about
30 minutes. Serves 8

*Poster uses 2 pieces of heavy-duty foil &
makes a bowl in bottom of crockpot, layering
each piece on top of the other.

NOTE: it is easier to get foil with pie in it
out when pie has chilled completely

(recipe: themagicalslowcooker.com)
Crockpot Green Bean Casserole for
a Large Crowd

(6 qt or larger crockpot)

32 1/4 oz. can cream of mushroom soup
(three 10 3/4 oz. cans)
1/2 C. milk
1/8 tsp. black pepper
1/8 tsp. onion powder
145 oz. green beans (Ten 14.5 oz cans,
12 oz. French’s French Fried onions
(two  6 oz, ea. canisters)
In very large bowl whisk soup, milk,
black pepper & onion powder until
smooth. Stir in drained green beans.
Gently fold in 1 canister Fr. Fried onions
using a rubber spatula, taking care not
to break up the green beans.
Spray insides of crockpot with nonstick
cooking spray & pour bean mixture in.
Cover & cook on High 2 1/2 hours.

NOTE: if your crockpot is oven safe, sprinkle
remaining canister Fr. Fried onions on top of
casserole. Remove crockpot insert from heating
element & place in the oven WITHOUT the lid.
Cook 10 minutes at 350 degrees F. until onions
are browned.

(OR) Place onions in a small dish in oven 10
minutes until browned then sprinkle over
casserole. SEE NOTE BELOW

Set insert back in crockpot heating element,
cover with lid & set on WARM until ready to
serve. Serves 20

NOTE: If you don’t have an oven to brown onions:
place onions in a dry skillet on stove over medium-
high heat. Use a spoon & stir about 3 minutes until
browned; sprinkle over casserole.

Can I use fresh or frozen green beans?
Use 8 C. fresh (trimmed/cut) or frozen green beans
instead of canned. Cook 3 1/2 to 4 hours until beans
are tender.

How long can I keep this on Warm setting after
Up to 3 hours – keep an eye on it & make sure
edges aren’t scorching – stir or turn off if edges get
too hot.

(recipe: themagicalslowcooker.com)
Crockpot Bacon/Green Bean Casserole

4 C. cut fresh green beans, uncooked
1 (10.5 oz) can cream of bacon soup
can use mushroom – do not add water
1/2 C. milk
1 tsp. Worcestershire sauce (or soy sauce)
6 oz. container French’s Fried onions, divided
12 oz. bacon, cooked & sliced/divided

In large bowl combine beans, soup, milk,
Worc. sauce, half the bacon & half the
onions – stir until combined. Add mixture
to crockpot. Cover & cook on High 3 1/2 hours
without opening lie during cooking time.
When cooking time is done, add remaining
onions to a hot skillet on stove top & toast
them until brown – sprinkle over casserole
along with remaining cooked bacon.
Serves 10

(recipe: themagicalslowcooker.com)
Crockpot Classic Mashed Potatoes

5 lb. russet potatoes – peeled/cut into
1-inch chunks
1 C. (2 sticks) salted butter, cut into cubes
1 (32 oz) carton chicken broth
1 (8 oz) pkg. cream cheese, softened/
cut into cubes
1/4 C. milk (or more, to taste)
salt/pepper, to taste

Place cut potatoes in bottom of 6 qt.
crockpot. Dot potatoes with 1 stick
cubed butter – pour chicken broth on
top. Cover & cook on High 4-5 hours –
potatoes are ready when fork tender.
Carefully drain excess broth from cooked
potatoes. Add remaining stick cubed
butter, cream cheese, milk & salt/pepper
to taste. Mash potatoes with a potato
masher until smooth (or leave a little
lumpy if you like). Add more milk, if
needed, to reach consistency you prefer.
Cover & keep potatoes on Warm setting
until ready to serve. Serves 10

(recipe: themagicalslowcooker.com)

No Fuss Pie Crust

2 C. flour
1/2 C. oil
3 T. cold water
1/2 tsp. salt
1/4 tsp. baking powder

Lightly spray a 9 inch pie plate with
nonstick cooking spray. In large bowl
whisk flour, salt & baking powder. Add
oil & water & mix until combined – form
into a ball. Press ball of dough into bottom
of prepared pie dish, spreading it out towards
the sides. Using your knuckles (or the bottom
of a glass), push it evenly across bottom & up
sides of dish. Crimp top edges or flatten using
fork tines. Fill with favorite filling & bake
according to pie instructions. Makes 1 crust.

(recipe: 1krecipes.com)
No-Bake Pineapple Cream Cheese

8 oz. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (14-16 oz) can crushed pineapple,
3/4 C. powdered sugar
1/2 C. pineapple chunks
1/2 C. shredded coconut (topping)

1 1/2 C. graham cracker crumbs
1/3 C. sugar
1/2 C. butter, melted
In large bowl mix graham cracker crumbs
& sugar; add melted butter – stir to combine
well. Press into a 8 X 8″ (or 9 X 9″) baking pan.

In large bowl beat softened cream cheese &
powdered sugar until very smooth. Beat in
thawed Cool Whip – fold in drained pineapple.
Spread filling on top of crust. Top with pineapple
chunks & sprinkle with coconut.
Chill very well – at least 4 hours,
preferably overnight.

(recipe: 77tasty.com)
Old-Fashioned Banana Pudding

1 (12 oz) box N’illa wafers
2 1/2 C. sugar
6 C. whole milk
6 sliced bananas
1 C. self-rising flour
6 eggs, separated
1 tsp. vanilla

Preheat oven 350 degrees F.
Crumble enough wafers to cover the
bottom of a 9 X 13″ baking dish –
set aside remaining wafers to use for
decoration at end.

Combine all ingredients in large pot
(except 1/2 C. sugar).
In a large bowl combine all wet
ingredients – including 6 egg yolks

NOTE: set aside egg whites for meringue

Slowly add wet into dry mixture-stir until
completely dissolved. Cook over low heat
until thickened to pudding consistency.*

Once ready, remove from heat & cool
to room temperature.

Place sliced bananas over wafer crumbs &
pour mixture over them. In separate bowl
beat the 6 egg whites & slowly add in
remaining 1/2 C. sugar until a stiff meringue
forms – pour over pudding. Bake 8-10
minutes until meringue is golden brown on

*The trick is to stir continuously & not get
too hot – so you don’t burn the pudding.

(recipe: 77tasty.com)

Just got home from finishing up the grocery
shopping – at Kroger’s – MAN, they were
crowded! I saw a friend of mine riding on
one of those electric carts – she had nothing
in her cart; she said she didn’t have to shop
today, she just wanted to see all the ‘last
minute shoppers’ going crazy! WOW – that’s

Woke up today thinking I’ve GOT to be over
this cold thing – nope, still feeling really
exhausted but had to ‘push ahead’ to get
the food stuffs for Weds. dinner. SUPER GLAD
I’m home now – dinner is hamburgers, something
EASY! As far as I know, all the presents/food/
stocking stuffers are bought – if there’s anything
I forgot . . . OH WELL!

Hope you’re making a big dent in all your holiday

Stay healthy & warm (today it’s 54 degrees F. here
in Michigan – with NO SNOW in the forecast for the
rest of the week! YAY!



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