Closing in on the last few days of this year!

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

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