And now it’s WINTER, again…

Yesterday was (once again) another SNOW day – we ended up cancelling my special needs group because we were expected to get about 3 inches of snow (add that to the 1-2 the day before). Yesterday was busy for me: Knit Group 10-12, drive to Auburn Hills to pick up the special needs (printed) newsletters, get them home – fold, put them in envelopes & drive them to the Post Office. Back home, had to call all of the group to inform them No meeting tonight. That done, I relaxed (read that ‘knitted’). Dinner was Fried Perch, mashed potatoes & tossed salad – yum. Since our middle son moved out about a month ago, the house seems much quieter – not as much activity. Youngest son is still with us but he’s in & out – pretty quiet, only talks when he wants to. Today the sun is out BRIGHT & SHINING; it’s 25 degrees F. The roads are clear and it looks like driving will not be a problem; I have to babysit at 2 today.

On the subject of knitting: the new teal yarn came and I was NOT happy. It was supposed to be 2 colors of teal; well – it was . . . sort of. I wanted mostly bright teal with an after shade of a darker blue. This was MOSTLY darker blue with ‘hints’ of teal . . . NOT what I wanted! I was NOT happy and set about figuring out just what I would do since I wanted to knit a scarf for my friend for her (now past) birthday. Last Wednesday at the library knit group the librarian brought in 2 large bags of yarn that had been donated by a patron. One was navy blue, fine/fluffy and one was the same in forest green. There was enough to knit a sweater or small blanket. No one else in the group wanted it because it was so very fine – I ended up taking the forest green & a friend, the navy. After the disappointment with the teal yarn, I decided to try this green yarn instead. Picked a pattern I’d never done before & got started. I’d say I have about 3 feet done at this point; I really LIKE the way the pattern looks BUT it’s one of those: “have to really CONCENTRATE on every stitch/row” patterns (there are 10 rows!). I find I can knit about 2 groups of 10 rows before I have to stop and take a break – just too intense. At this rate she MIGHT get the scarf before Spring – but don’t hold your breath!

============

Cinna-bun Cake

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter, melted

Topping:
1 C. butter, softened
1 C. brown sugar
2 T. flour
1 T. cinnamon

Glaze:
2 C. powdered sugar
5 T. milk
1 tsp. vanilla
–
Preheat oven 350 degrees F.
Spray a 9 X 15″ baking dish with
nonstick cooking spray.
Mix all cake ingredients EXCEPT
melted butter in a large bowl. Add
melted butter & pour into prepared
dish.
In separate bowl mix all topping
ingredients – mix well & drop by
teaspoonfuls over batter in pan
as evenly as you can. Use a butter
knife to swirl topping into batter.
Bake 28-30 minutes

While cake is baking prepare glaze.

Remove cake from oven & glaze while
still warm.

(recipe: 1krecipes.com)
—————————

Philly Cheese Steak Casserole

1 1/2 lb. ground beef
2 bell peppers, seeded/diced
1/2 yellow onion, chopped
1 clove garlic, minced
1 tsp. seasoned salt (like Lawry’s or Mortons)
4 slices Provolone cheese
4 large eggs
1/4 C. heavy cream
1 tsp. hot sauce
1 tsp. Worcestershire sauce
–
Preheat oven 350 degrees F.
Spray a 9 X 9″ square baking dish
with nonstick cooking spray.
In a skillet cook gr. beef over medium
heat, crumbling. When beef is broken
up & still pink, add peppers, onion,
garlic & seasoned salt. Continue
cooking, stirring often, until beef is
cooked & vegetables have softened
a bit. Drain & pour mixture into
prepared dish. Tear cheese into small
pieces & place on top of beef. In a
medium bowl add eggs, cream, hot
sauce & Worc. sauce – whisk to combine.
Pour mixture over beef & bake 35
minutes until eggs are set. Let stand
5 minutes before serving.

(recipe: americanfoodtime.com)
————————-

Deconstructed Wonton Soup

6 oz. bulk pork sausage
1/3 C. panko bread crumbs
1 large egg, lightly beaten
2 T. plus 1/3 C. thinly sliced green
onions, divided
1 (32 oz) carton chicken broth
1 T. soy sauce
1 bunch baby bok choy, coarsely
chopped (or 2 C. fresh spinach)
2 ribs celery, thinly sliced
1 C. uncooked extra-wide egg noodles
1/2 C. coarsely chopped fresh basil
–
In large bowl combine sausage, bread
crumbs, egg & 2 T. green onion – mix
lightly but thoroughly – shape into 3/4 inch
balls. In large saucepan bring broth & soy
sauce to a boil. Carefully drop meatballs into
soup. Stir in bok choy, celery & noodles; return
to boil. Cook, uncovered, until meatballs are
cooked through & noodles are tender, about
10-12 minutes. Stir in basil & remaining green
onions – remove from heat.
Serves 4 (makes 1 quart)

(recipe: tasteofhome.com)
——————————

Crockpot Pepper Steak

2 lb. beef sirloin, cut into bite-
sized pieces
garlic powder, to taste
3 T. oil
1 cube beef bouillon
1/4 C. boiling water
1 T. cornstarch
1/2 C. onion, chopped
2 green peppers, seeded/
thinly sliced
1 (14 oz) can stewed tomatoes
3 T. soy sauce
1 tsp. sugar
1 tsp. salt
=
4 C. cooked rice
=
Sprinkle beef pieces with
garlic powder. In large skillet over
medium heat, brown beef in oil;
transfer to crockpot. In a bowl mix
boiling water & bouillon cube until
dissolved. Stir in cornstarch until
dissolved & pour over beef. Stir in
all remaining ingredients (except
rice). Cover & cook on Low 6-8
hours (or High 3-4 hours). Serve
over cooked rice.
Serves 8

(recipe: gooseberrypatch.com)
—————————

Biscuits & Gravy Breakfast Casserole

1 lb. pork sausage
2 T. butter
2 pkgs. Sausage Gravy mix (makes 2 C.
per pkg)
12 eggs
1 (5 oz) can evaporated milk
1/2 tsp. salt
2 tubes refrigerated biscuits
–
Preheat oven 350 degrees F.
In large skillet cook sausage; break into
small pieces & drain. In large saucepan
prepare gravy accordg. to pkg. directions –
add sausage & mix. In large bowl whisk
eggs, evap. milk & salt – soft-scramble
eggs with butter in a skillet. In 9 X 13″
(or larger) baking dish layer gravy, eggs,
gravy, eggs, gravy then top with biscuits.
Bake 20-25 minutes until biscuits are
golden brown.

(recipe: americanfoodtime.com)
—————————-

Chicken Barley Soup

1 broiler/fryer chicken (2-3 lb),
cut up
8 C. water
1 1/2 C. chopped carrots
1 C. chopped celery
1/2 C. medium pearl barley
1/2 C. chopped onion
1 tsp. chicken bouillon granules
1 tsp. salt (optional)
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 tsp. rubbed sage
=
In large stockpot cook chicken in
water until tender. Cool broth & skim
off fat. Remove chicken until cool
enough to handle. Remove meat from
bones; discard bones & cut meat into
cubes-return meat to pan along with
remaining ingredients. Reduce heat;
cover & simmer 1 hour until vegetables
& barley are tender. Discard bay leaf.
Serves 5 (about 1 1/2 qts)

(recipe: tasteofhome.com)
—————————–

Crockpot Mediterranean Lentil Soup

2 (32 oz, ea) boxes chicken stock (8 C.)
1 C. diced carrots
1 C. green lentils, rinsed
1/2 C. jarred marinated artichokes,
drained
1/2 C. diced celery
1/2 C. sun-dried tomatoes in oil,
drained/julienned* plus 1 T. oil from jar
1 tsp. vegetable bouillon paste**
3 sprigs fresh oregano
1 onion, diced
2 C. escarole, julienned*
zest & juice of 1 lemon
kosher salt/ground black pepper,
to taste
–
crusty bread, for serving
=
Place in crockpot: chicken stock,
carrots, lentils, artichokes, celery,
sun-dried tomatoes & 1 T. oil,
bouillon paste, oregano & onion.
Cover & cook on High 4 hours
(or Low 8 hours) until lentils are
tender. Stir in escarole, lemon zest
& juice – let stand 5-10 minutes.
Season with salt/pepper & serve
with crusty bread for dipping.
Serves 8-10
———
*julienned: means to cut into
thin strips
———

**NOTE: I have not  made this recipe
but  1 person used 1 tsp.
chicken bouillon instead

–reading comments on this soup

1 person substituted spinach greens
for escarole/1 substituted kale

-1 person added a Parmesan cheese
rind to the soup

-1 person suggested breaking up
dry spaghetti noodles & adding them
to the soup towards end of cooking –
it thickens the soup

(recipe: foodnetwork.com)
———————————

Pecan Cheesecake Squares

Shortbread Layer:
1 1/2 C. flour
3/4 C. light brown sugar, firmly packed
1/2 C. butter, softened
1/2 C. finely chopped pecans

Cheesecake Layer:
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. sugar
2 tsp. vanilla

Pecan Pie Layer:
3/4 C. brown sugar, firmly packed
1/2 C. light corn syrup
1/3 C. butter, melted/cooled slightly
3 large eggs, lightly beaten
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 C. pecans
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Shortbread layer:
In medium bowl combine flour &
3/4 C. brown sugar. Using a pastry
blender (or 2 knives) cut in butter
until mixture resembles coarse
crumbs. Stir in 1/2 C. pecans & press
mixture evenly in bottom of prepared
pan. Bake 10 minutes – remove from
oven & cool about 10 minutes.

Cheesecake Layer:
In bowl of a stand mixer place cream
cheese (using paddle attachment).
Beat at medium speed until smooth.
Beat in sugar; add milk & 2 tsp. vanilla –
beat until combined. Pour mixture over
cooled shortbread layer. Bake 15 minutes.
Remove from oven & cool about 10 minutes.

Pecan Pie Layer:
In medium bowl combine remaining 3/4 C.
brown sugar, corn syrup & melted bututer.
Gently stir in eggs, salt & remaining 1/2 tsp.
vanilla. Stir in 1 1/2 C. pecans & pour over
cooled cheesecake layer. Bake 35-40 minutes
until center is set & pecan pie layer is a rich
brown color.

(recipe: americantimesfood.com)

===================

Tuesday our middle son invited my husband & I for
dinner at his new apartment (and to meet his new
kitties!) Wasn’t exactly sure what he would cook, since
he’s not a very experienced ‘chef’ but he made spaghetti
with Polish sausage in it (different . . . ) – we, of course,
complimented it. The kittens are adorable – they’re about
6-7 weeks old; he loves irony so there’s “Snowball” (a
little girl) and “Lucky”, a little boy – both are all black!
It took them awhile to come out from under the couch
but eventually we were able to pick them up – SO CUTE!
He said he wanted two so they could keep each other
company while he was at work – seems to be working
just fine! He’s happy – they’re happy, and . . . in the end
WE’RE HAPPY for them!

Hope you have a WARM, cozy day!

Hugs;

Pammie

“Go have some FUN, Hon!”

Those were the words said to me as I left a “Five Below” store today – I’ve never been in that store before (and didn’t find anything I would want to buy) BUT the cashier’s cheery comment as I left made me think. FUN – when was the last time I really had FUN? I was out attempting to find some clothes for my almost-three year old grandson’s birthday and the thought came to mind: “Re-sale shops – THOSE are fun!” I had passed a ‘new to the area’ store like that on the way to where I was shopping so I stopped in there! After about an hour of happy browsing I came home with two very nice bath towels, a Quacker Factory top for $4.99 (guessing that was originally about $30+), and 6 drinking glasses. Did I have fun? YES! Yes, I did!

This week I’m actually OFF – no babysitting (my off days are the same, this week, as the Momma’s) so I have an entire week FREE! It’s been a good week: went to a nice luncheon with some friends Tuesday and had an EXCELLENT hamburger & home chips (husband & I will definitely go there again!), did my usual Weds. Library knit group & last night special needs group – today was shopping, tomorrow is special needs group’s Gym Night so a fun, relaxing week! The lady that will be taking over in my special needs group some time this summer had a birthday Monday. She always gives me such nice gifts but, for some reason, THIS time I could not come up with something to give her UNTIL there was a discussion about fancy scarves I’d knit our leader in past years. I’m happy to say that I won a bid on Ebay for some really pretty sport-weight teal blue yarn & will be knitting her a fancy scarf – the yarn is expected to be delivered TOMORROW! YAY! I’m excited – I told my friend that’s what I’m making her but she has no idea of the color or pattern so she’s excited, too.

This is a shot of the yarn – it’s 2 shades of teal

 

(I had gone through my entire yarn stash looking for an appropriate yarn for this project but realized I gave it all away the last Yarn Swap we had, thinking I’d never need FANCY yarn) – oh well . . .

=============

(I should make a note here that I tried the Stuffed Cabbage Casserole recipe from last post and husband LOVED IT! I did ‘adjust it’ a bit – omitted the dill & thyme, used spaghetti sauce instead of marinara & didn’t put the cheese on top – no self-respecting Polish person would put cheese on stuffed cabbages! I will definitely make it again!)

Lemon Buttermilk Sheet Cake

2 1/2 C. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C. buttermilk, room temp.
3 T. grated zest & 1/4 C. juice from
3 lemons
1 tsp. vanilla
1 3/4 C. sugar
1 1/2 sticks unsalted butter, softened
3 large eggs plus 1 egg yolk, room temp.

Glaze:
3 C. powdered sugar
3 T. lemon juice
2 T. buttermilk
–
Preheat oven 325 degrees F.
Grease & flour a 9 X 13″ baking dish.
Combine flour, baking powder, baking
soda & salt in medium bowl. In a
liquid measuring cup combine buttermilk,
lemon juice & vanilla. Using elec. mixer on
medium speed, beat sugar & lemon zest until
moist & fragrant (about 1 minute). Transfer
1/4 C. sugar mixture to small bowl, cover &
reserve.
Add butter to remaining sugar mixture & beat
until light & fluffy, about 2 minutes. Beat in
eggs & yolk, one at a time, until incorporated.
Reduce speed to Low – add flour mixture in
3 additions, alternating with 2 additions of
buttermilk mixture;  mix until smooth (about
30 seconds). Scrape batter into prepared pan
& smooth top. Bake 25-35 minutes until cake
is golden brown & a toothpick inserted into
center of cake comes out clean. Transfer
cake to wire rack to cool 10 minutes.

Glaze:
In a large bowl whisk powdered sugar, lemon
juice & buttermilk until smooth. Gently spread
over warm cake & sprinkle evenly with reserved
sugar mixture. Cool completely, at least 2 hours.

NOTE: Poster poked holes in top of her cake so
that some of the glaze would penetrate the cake
itself.

(recipe: americanfoodtime.com)
——————————-
Mini Turkey Meatloaves

1 1/2 lb. ground turkey (OR) chicken
1 C. Italian seasoned bread crumbs
1 (10 oz) pkg. chopped frozen spinach,
thawed/well drained
1 medium carrot, peeled/grated (about
1/2 C.)
1 egg, beaten
1 (18.3 oz) carton (Swanson) Turkey Gravy
=
Preheat oven 425 degrees F.
In large bowl mix turkey, bread crumbs,
spinach, carrot, egg & 1/4 C. gravy – season
as desired & shape into 6 mini meatloaves.
Place meatloaves in a 9 X 13″ baking dish
& pour remaining gravy over them. Bake
25 minutes until meatloaves are cooked
through. Serves 6

(recipe: campbells.com)
——————————-

Joe’s Crab Shack Crab Cakes

2/3 C. mayonnaise
5 egg yolks
2 tsp. lemon juice
2 T. Worcestershire sauce
2 tsp. Dijon mustard
2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. blackening seasoning
1/4 tsp. crushed red pepper flakes
1/2 C. crushed, chopped parsley
2 1/2 C. breadcrumbs
2 lb. crabmeat
–
In large bowl mix all ingredients
together & form into 4 oz. patties.
Coat with flour & fry in 1 inch of oil
until golden brown.

(recipe: americantimesfood.com)
—————————–

Alabama Hearty Beef & Vegetable Soup
(large recipe)

2-4 T. canola oil
4 lb. beef stew meat
8 medium onions (2 1/4 lb), halved
& thinly sliced
12 C. water
1 (28 oz) can diced tomatoes,
undrained
1 (15 oz) can tomato sauce
1 1/3 C. Worcestershire sauce
1/2 C. beef bouillon granules
12 medium red potatoes (about 3 1/2 lb)
cubed
1/2 large head cabbage, chopped
1 lb. carrots, thinly sliced
6 ribs celery, thinly sliced (3 C.)
3 C. (about 15 oz) frozen corn
3 C. (about 12 oz) frozen peas
3 C. (about 12 oz) frozen cut green beans)
1 1/2 C. (about 15 oz) frozen lima beans
1 bay leaf
3 tsp. dried marjoram
3 tsp. dried thyme
1 tsp. salt
1 tsp. black pepper
1 1/2 C. (6 oz) frozen sliced okra
–
Heat 1 T. oil in large stock pot over
medium heat. Brown beef in batches,
adding additional oil as needed. Remove
meat with slotted spoon. Add onions to
pot; cook & stir until tender. Drain
drippings; return beef to pan. Stir in
water, tomatoes, tomato sauce. Worc.
sauce & bouillon – bring to boil. Reduce
heat; simmer, covered, 45 minutes.
Stir in potatoes, cabbage, carrots, celery,
corn, peas, green beans, lima beans &
seasonings – return to boil. Reduce heat;
simmer, covered, 35 minutes. Stir in okra,
cook 15 -20 minutes longer until beef &
vegetables are tender. Discard bay leaf.
Makes 26 (1 1/2 C. each) servings

(recipe: tasteofhome.com)
————————-

Broccoli/Cheese Stuffed Chicken

3 large boneless skinless chicken breasts
1 1/2 tsp. garlic powder, divided
1/2 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. black pepper

Stuffing mixture:
1 C. fresh broccoli florets, diced
1/2 C. bell pepper, chopped
1 C. shredded Colby Jack or
Cheddar cheese
1 T. mayonnaise
2-3 T. olive oil
=
Preheat oven 425 degrees F.
In small bowl mix onion powder,
paprika, salt/pepper & half of garlic
powder. Place chicken on a cutting
board; using a sharp knife, cut a pocket
horizontally through each chicken breast,
being careful to not cut all the way
through to the other side. In a medium
microwave-safe bowl place broccoli &
2 T. water. Cover & microwave on High
3 minutes until just tender. Drain. Place
bell pepper, cheese, mayo & rest of
garlic powder into bowl & stir to combine.
Stuff each chicken breast with 1/3 of
stuffing mixture. In a small bowl stir
onion powder, garlic powder, pepper,
salt & paprika – sprinkle over each side
of chicken breasts. In a oven-proof skillet
place olive oil & heat over medium-high
heat. After oil is hot, carefully add each
chicken breast. Cook 4-5 minutes per side
until just browned. Remove from stove top
& place in oven 10-15 minutes until
chicken is cooked through. Remove from
oven & allow to rest a few minutes before
serving.

(recipe: southernplate.com)
——————————

Crockpot Potatoes/Cabbage & Kielbasa

12 oz. kielbasa
5 small russet potatoes, peeled/diced
1/2 head cabbage (about 6 C) chopped
1 onion, sliced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1 1/2 C. chicken broth
–
6 qt or larger crockpot
=
Slice & brown kielbasa in a skillet;
add to crockpot along with remaining
ingredients – stir.
Cover & cook on Low 6 hours without
opening lid during cooking time.
Serves 8

(recipe: themagicalslowcooker.com)
————————–

Brownie Crackles
(cookies)

1 box (9 X 13″ size) fudge
brownie mix
1 C. flour
1 large egg
1/2 C. water
1/4 canola oil
1 (6 oz) pkg. semisweet chocolate
chips (1 C.)
powdered sugar
=
Preheat oven 350 degrees F.
Spray several baking sheets with
nonstick cooking spray (recipe
makes 3 dozen)
=
In large bowl beat brownie mix,
flour, egg, water & oil until well
blended; stir in choc. chips &
let stand 30 minutes.
Place powdered sugar in shallow
dish (like pie plate). Drop dough
by tablespoonfuls into sugar; gently
roll to coat & place on prepared
baking sheets. Bake 8-10 minutes
until set. Remove from pans & cool
on wire rack. Makes 3 dozen

(recipe: tasteofhome.com)

==================

Have a GREAT day!

Hugs;

Pammie

Happy Valentine’s Day!

Our weather here in Michigan is sitting at -2 degrees F. right now but the sun is shining brightly making it ‘not so bad’. We’ve had several bouts of snow but the roads are clear, so that’s good, too! Nothing special planned for today except babysitting at 3 p.m. – am going to ‘attempt’ to make the Stuffed Cabbage Casserole recipe I featured in the last post. (Was hoping to be able to buy already chopped up cabbage but that wasn’t to be so I’ll be hacking away either later today or tomorrow).

============

Peanut Butter/Chocolate Eclair Cake
(overnight recipe)

Cake:
1 box chocolate graham crackers
2 (3 1/4 oz, ea) pkgs. instant vanilla pudding
mix
1 C. creamy peanut butter
3 1/2 C. milk
1 (8 oz) tub Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 T. butter, melted
2 T. white corn syrup
1/2 C. powdered sugar
2-3 T. milk
–
Optional garnish: peanut butter cups
=
Spray bottom of 9 X 13″ baking dish with
nonstick cooking spray.

Cake:
Place one layer graham crackers on bottom,
cutting to completely cover bottom. In large
bowl  using elec. mixer, mix pudding mix,
peanut butter & milk 2 minutes – fold in
Cool Whip. Spread half of mixture on top
of graham crackers. Place another layer of
graham crackers on top & spoon remaining
pudding mixture on top – finish with a third
layer of graham crackers.
In a bowl mix all frosting ingredients until
smooth & spread on top layer of graham
crackers all the way to the edge. Refrigerate
overnight (crackers will become soft & moist).
Slice & serve.

(recipe: bestquickrecipes.com – Facebook)
——————-

Crockpot Breakfast Casserole
(overnight or 7-8 hr. recipe)

1 dozen large eggs
1 C. milk
1 (32 oz) pkg. frozen hash brown potatoes
1 lb. sausage – browned/drained (OR) 1 lb.
bacon, cooked/crumbled (or use both) OR-
1 lb. cubed fully cooked ham
2 C. Cheddar or Colby Jack cheese, shredded
1/4 tsp. dry mustard (optional)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C. green onions, diced (optional)
1 whole green pepper, diced (optional)
–
Spray insides of crockpot with nonstick
cooking spray.
In crockpot: layer frozen potatoes, bacon/
sausage, onions, green pepper & 1 C. cheese –
in two or three layers. Sprinkle remaining
cheese evenly over top. In a bowl beat eggs,
milk, mustard, salt/pepper & pour evenly
over cheese. Cover & cook on Low 7-8 hours
until eggs are set & thoroughly cooked.
NOTE: start at midnight & have breakfast
ready!  Serves 8

(recipe: yummly.com)
————————-

Roast Chicken w/Rosemary & Lemon

1 (3 lb) whole chicken, washed/dried/
fat removed
1/2 onion chopped into large chunks
2 cloves garlic, smashed
1 lemon, halved
3 sprigs fresh rosemary
1 T. dried rosemary (or Herbes de
Provence)
kosher salt/ground black pepper
–
Preheat oven 425 degrees F.
Season chicken inside & out with salt/
pepper & dried rosemary. Squeeze
half of lemon on outside of chicken &
stuff remains of lemon half along with
onion, garlic, rosemary sprigs inside
the chicken. Transfer to a sheet pan &
tie chicken by taking kitchen twine &
lassoing the legs together. Tuck wing
tips under themselves so they don’t
burn. Roast chicken with the legs
pointing towards back of oven until
juices run clear, 50-60 minutes &
internal temperature is 160 degrees F.
(insert thermometer between thickest
part of leg & thigh). Let bird rest
10 minutes, tenting with foil, before
carving. Serves 4

(recipe: skinnytaste.com)
—————————————

Roasted Veggie Orzo

1 1/2 C. fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper,
seeded/chopped
1 medium sweet red pepper,
seeded/chopped
1 small red onion, cut into wedges
1 C. cut fresh asparagus (1″ pieces)
1 T. olive oil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
1 1/4 C. uncooked orzo pasta
1/4 C. crumbled feta cheese
–
Preheat oven 400 degrees F.
Place vegetables in a 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Drizzle veggies with
oil & sprinkle with seasonings; toss
to coat. Bake 20-25 minutes until
tender, stirring occasionally.

Meanwhile – cook orzo accordg.
to pkg. directions. Drain & transfer
to a serving bowl. Stir in roasted
veggies & sprinkle with cheese.
Serves 8

(recipe: tasteofhome.com)
——————————-

Strawberry Buttermilk Pound Cake

1/2 C. shortening
1/2 C. butter
2 C. sugar
1 (3 oz) pkg. strawberry Jell-O
5 large eggs, room temp.
1 C. buttermilk* (can use whole milk)
3 C. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1 T. vanilla
–
Preheat oven 325 degrees F.
Spray a 10-inch Bundt cake pan with
nonstick cooking spray then dust with
flour or sugar (to coat – prevents cake
from sticking).
–
In large bowl using elec. mixer, cream
shortening & butter. Add sugar & mix
until fluffy. Mix in eggs, one at a time.
Add vanilla – mix well. Add dry Jell-O
mix & whisk to combine. Add flour
mixture alternately with buttermilk,
ending with flour mixture – pour into
prepared pan & smooth top evenly.
Bake 65-70 minutes. Allow cake to
cool 10-15 minutes in pan then carefully
turn onto a serving plate.

*If you don’t have buttermilk:
In a 1 cup measuring cup add 1 T.
lemon juice or vinegar. Fill rest of
cup (to 1 C. measure) with milk &
stir well. Let stand 5 minutes –
now you have ‘buttermilk’!

(recipe: americanfoodtime.com)
————————–
Easy Cashew Chicken

3 T. hoisin sauce*
1/2 tsp. chili garlic sauce*
3 T. chicken broth or water
1 1/2 lb. boneless skinless chicken
thighs, cut into 1″ pieces
salt/pepper
1 T. cornstarch
1 1/2 T. vegetable oil
1 small onion, cut into 1″ pieces
4 cloves garlic, minced
2 T. vinegar
6 green onions, diced
3/4 C. unsalted, roasted cashews
–
Cooked white rice to serve 4
–
In small bowl whisk hoisin sauce,
chili garlic sauce & chicken broth.
Transfer chicken to medium bowl &
season with salt/pepper – sprinkle
corn starch on top of chicken & toss
to coat. In large nonstick pan or wok,
heat oil over medium-high heat. Saaute
chicken, stirring often, until golden
brown & cooked through, about 8-10
minutes. Add onion & cook 3-5 minutes,
stirring often, until onion is soft. Add
garlic & cook 1 minute more. Add vinegar &
stir, cook 1 minute. Reduce heat to medium-
low & add hoisin mixture – stir to combine &
cook another few minutes to warm through.
Remove from heat. Stir in cashews & green
onions; season with more salt/pepper if
needed. Serve over cooked rice. Serves 4

*Both hoisin sauce & chili garlic sauce can
be found in the International aisles of most
grocery stores.

(recipe: momontimeout.com)
=======================

Hope you have a GREAT day!

Hugs;

Pammie

You KNOW you’re blessed when –

you go to a dental appointment (first time in SIX YEARS! No insurance before now) and come out with 1 small filling! Amazing! My teeth are nice & shiny – I almost felt bad for the hygienist because of all the plaque but she did an amazing job – YAY! (I had all kinds of weird thoughts running through my head like ROOT CANAL/TEETH PULLING – SO GLAD it was that easy!)

Not much going on around here; the weather cleared up a bit, most of the snow on the ground has melted HOWEVER – we are supposed to get 1 inch tonight & another 2 inches tomorrow – oh, great. . . I have my special needs group tonight (our leader said we’re stopping early just so everyone gets home safe). Tomorrow I have to drive youngest to work at 9 then babysit from noon – 4/5/6? (Last week I thought I’d get off early only to find out oldest son had to work later – what was supposed to be 2-3 hours turned into 6 . . . sigh). We’ll see how all this ‘snow thing’ works out. (also babysitting at 3 on Friday . . . just sayin’)

===========

Crescent Cherry Cheesecake Cobbler

1 (8 oz) tube crescent rolls
12 oz (1 1/2 blocks) cream cheese, softened
3/4 C. sugar, divided
1 tsp. vanilla
1 (21 oz) can cherry pie filling
1/4 C. unsalted butter (1/2 stick) melted
–
Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with nonstick
cooking spray. Unroll crescent rolls.
Line four rolls in bottom of dish; spread
them out & cover bottom of dish – seal
seams as best possible.
In a bowl using elec. mixer combine
cream cheese & 1/2 C. sugar – beat until
smooth; add vanilla & mix again. Spread
mixture over rolls in dish. Pour pie filling
on top & spread evenly. Top with remaining
crescent dough – try to stretch dough & seal
seams. Pour melted butter on top then
sprinkle 1/4 C. sugar evenly over butter.
Bake 35-45 minutes. (top crust should look
crusty & golden brown. Slice & serve).
Serves 9

(recipe: thecountrycook.net)
————————–
Crockpot Tuscan Chicken

Sauce:
1/2 C. (1 stick) unsalted butter,
room temp.
2 C. Parmesan cheese, grated
1 C. heavy cream
1 T. lemon juice

Chicken:
1 T. unsalted butter
4 boneless, skinless chicken breasts –
seasoned & browned on both sides
1/2 C. sun-dried tomatoes, cut into
thin strips
1/3 C. Parmesan cheese, grated
2 tsp. Italian seasoning
1 1/2 C. fresh spinach, chopped
kosher salt/black pepper, to taste
–
Cooked spaghetti to serve 4-6
=
Sauce:
In medium saucepan melt butter over
medium heat then pour in heavy cream.
Cook 5-7 minutes until starting to thicken,
then stir in Parm. cheese & lemon juice,
stirring until cheese melts & sauce is smooth.
Taste & adjust seasoning with salt/pepper.
Remove from heat.
In a medium bowl stir sauce, sun-dried tomatoes,
Parm. cheese & Ital. seasoning. Place browned
chicken breasts in crockpot; pour on sauce.
Cover & cook on High 2-3 hours until chicken
is cooked through.
When chicken is cooked through, stir in chopped
spinach & cook 5-10 minutes. Serve over cooked
spaghetti with sauce spooned on top.
Serves 4-6

(recipe: 12tomatoes.com)
————————-

This next recipe I’m anxious to try – bought
the ingredients today. Many MANY years ago
(when we were first married) I ‘attempted’ to
make stuffed cabbage rolls. My husband’s
mother was Polish/Hungarian – long story
short I could never quite ‘measure up’ to her
cooking of this recipe – so I haven’t made them
since! (she’s been gone a long time now so
perhaps I just might see if this recipe helps!)

Cabbage Roll Casserole

2 lb. ground beef
1 white onion, chopped
2 cloves garlic, minced
2 (24 oz, ea) jars marinara sauce
1 tsp. dried thyme
1/2 tsp. dried dill
1/2 tsp. dried sage
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
2 C. cooked white rice
4 strips bacon, cooked/crumbled
1 medium (2 lb) head cabbage, shredded
1 1/2 C. mozzarella cheese, grated
–
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray.
In large skillet over medium heat cook
ground beef & onions until meat is
cooked through; add garlic – cook 1 more
minute. Drain & stir in 1 jar marinara sauce
along with spices; bring to boil. Cover,
reduce heat & simmer 5 minutes. Stir in
bacon & rice – remove from heat.
Line the baking dish with 1/3 of the shredded
cabbage. Top evenly with half of meat/rice
mixture. Top with another 1/3 of cabbage,
remaining meat mixture & final 1/3 of cabbage.
Pour remaining jar of marinara over top & cover
dish tightly with foil. Bake 45 minutes.
Remove foil; top with cheese & bake until
cheese is bubbly & melted, 10-12 minutes
longer. Let stand 5 minutes before cutting.
Serves 8

(recipe: 12tomatoes.com)
———————————–

Spinach/Mushroom/Feta Crustless Quiche

1 T. olive oil
1 C. yellow onion, chopped
8 oz. fresh mushrooms, sliced
10 oz. frozen spinach, thawed/
drained
8 oz. feta cheese, crumbled
3 eggs
3 egg whites
3/4 C. milk
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
–
Preheat oven 350 degrees F.
Spray a 9″ pie plate with nonstick
cooking spray.
In large skillet heat olive oil; add
onions & cook 2-3 minutes. Remove
onion to a bowl. Add mushrooms to
skillet & cook 3-5 minutes – remove
to onion bowl. Add drained spinach
& cook 2-3 minutes – remove to
onion bowl & allow to cool. Toss
feta in bowl then spread veggie
mixture on bottom of prepared
pie plate. In large bowl beat eggs,
egg whites, milk, salt/pepper &
oregano-pour over veggies in plate.
Bake 45 minutes. Remove from oven
& allow to cool 5 minutes before
cutting into 6 slices.

(recipe: realhousemoms.com)
—————————–

Ham ‘n Egg Cups

12 slices ham
1 C. shredded Cheddar cheese
12 eggs
salt/pepper, to taste
1/2 C. diced tomatoes
1/4 C. thinly sliced chives
–
Preheat oven 400 degrees F.
Spray 12 muffin cups with nonstick
cooking spray. Press 1 slice ham into
each muffin well. Divide cheese evenly
among the cups. Crack 1 egg into each
cup then season with salt/pepper.
Bake 13-15 minutes until yolks are at
desired level of doneness. Just before
serving top with tomatoes & chives.
Makes 12

(recipe: dinneratthezoo.com)
————————

Crockpot Pineapple/Coconut Spoon Cake

1 (15 1/4 oz) box yellow cake mix
1 C. water
3 eggs
1/2 C. butter (1 stick) melted
1 (20 oz) can crushed pineapple,
divided (1 C., drained – save all juices &
remaining pineapple for glaze)
1 C. coconut
1/4 C. chopped pecans

Glaze:
1 1/2 C. powdered sugar
reserved crushed pineapple (about 1 C.)
1/4 C. butter, melted
1/2 C. coconut
1/4 C. pecans, chopped
–
Optional topping:
Whipped cream
=
In large bowl add all cake ingredients –
whisk until batter just comes together,
do not over mix – some little lumps of
cake mix are fine.
Spray insides of crockpot with nonstick
cooking spray – add batter & smooth
out with a spatula. Cover & cook on
High 2 hours, keeping the lid on the
entire cooking time. When done, turn
off crockpot.

Glaze:
In a large bowl add powdered sugar, remaining
pineapple, melted butter, coconut & chopped
pecans – whisk until a sauce forms  – pour over
warm cake. Let cake stand 5 minutes with glaze
on top, covered. Spoon out servings into bowls
& serve topped with whipped cream, if desired.
Serves 10

(recipe: themagicalslowcooker.com)

===============

Hope you have a GREAT day!

Hugs;

Pammie

Another Sunday Afternoon

It’s still cold here (in the low 30’s) and some snow on the ground. We’re supposed to get 1-3 inches this afternoon – right about the time I leave for choir practice. Guess that means coming home after evening church will be a bit of work but we’ll see . . .

Not much new here; middle son is happy in his new apartment. I babysat 2 days this past week, both days more hours than I originally thought I would but oldest son works some grueling hours so I can’t really complain. Youngest grandson will soon be three and BOY, does he have the imagination! It’s so funny the differences between him and his older (13) brother – older is (and was as a young child) very laid back, easy going, quiet. This one is going ALL THE TIME until he falls asleep mid-play! Older used to love to have me read books or snuggle – not THIS one! Older used to love to have me play with him – loved playing cooking or blocks/building – not this one! Oh well, everyone is different! Let’s just say I get a lot of knitting or book reading done when watching him. I started AND finished a book yesterday while at his house; this was a short writing on the last 5 years of Corrie Ten Boom. She was a fantastic Christian speaker who had lived through the Holocaust. At the end of her life she ended up having a series of strokes and could no longer speak – the book is written by her caregiver/companion – very interesting.

Started another baby blanket with a familiar pattern – this one is (again) using variegated blue/white/mint green yarn with a white stripe intermittently through blanket. Very simple pattern – only 2 rows repeated which is good – sometimes I just need something I can knit without putting much thought into each row/stitch. (my knitting friends call this Idiot knitting or mindless knitting – great for when you’re in a group and everyone’s talking).

=============

Crockpot Chocolate/Cherry Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 (15.25 oz) box chocolate cake mix
1 C. (2 sticks) salted butter, melted
–
Optional toppers:
Ice cream
Whipped Cream
Cool Whip
=
Spray insides of crockpot with nonstick
cooking spray. Place pie filling in crockpot
& spread in even layer. In medium bowl
combine dry cake mix & melted butter –
mix just to combine (don’t over stir).
Place this mixture on top of pie filling
in dollops – spread in even layer. Cover &
cook on High 2 hours 45 minutes to
3 hours until cake is set. Serves 10

(recipe: themagicalslowcooker.com)
—————————

Creamy Pesto/Chicken & Rice Packets

2 C. long-grain white rice, cooked*
4 small boneless/skinless chicken breasts (1 lb)
1/2 C. Kraft cream cheese spread (1/2 of 8 oz tub)
1/4 C. Classico Basil Pesto Sauce & Spread
1/2 C. sun-dried tomatoes, chopped
2 T. milk
1 (14 oz) can artichoke hearts, drained/halved
2 T. shredded Parmesan cheese
–
Preheat oven 400 degrees F.
Tear off four large sheets heavy-duty foil &
spray with nonstick cooking spray.
Spoon rice into centers of each sheet & top with
a chicken breast. In a bowl mix cream cheese spread,
pesto, tomatoes & milk until blended. Add artichokes;
spoon over chicken. Fold to make a packet & place
each on a rimmed baking sheet.
Bake 30 minutes until chicken is done. Let stand
5 minutes. Cut slits in tops of foil to release steam
before carefully opening each packet. Sprinkle tops
with Parmesan cheese before serving. Serves 4

*Can substitute instant white rice for cooked rice
by combining 1 3/4 C. warm water & 2 C. instant
rice – let stand 5 minutes before placing on foil.

(recipe: myfoodandfamily.com)
———————————
Breakfast Egg Muffins

6 eggs
salt/pepper, to taste
1/2 C. cooked, chopped spinach
(excess water removed)
1/3 C. crumbled, cooked bacon
1/3 C. shredded Cheddar cheese
(optional garnish: diced tomatoes
chopped parsley)
–
Preheat oven 375 degrees F.
Spray 6 muffin tin cups with
nonstick cooking spray (or use
paper liners)
–
In large bowl crack eggs – whisk to
blend until smooth. Add spinach,
bacon & cheese – stir to combine.
Divide mixture evenly in muffin cups.
Bake 15-18 minutes until eggs are set.
Serve immediately or refrigerate until
ready to eat. Top with diced tomatoes
& chopped parsley, if desired. Makes 6

(recipe: dinneratthezoo.com)
————————-

Garlic Butter Sheet Pan Salmon Dinner

1 lb. baby potatoes
1 lb. green beans
2 lb. salmon
2 T. olive oil, divided
fresh parsley – chopped

Garlic Butter:
1/2 C. unsalted butter, melted
4 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
kosher salt/ground black pepper,
to taste
=
Preheat oven 400 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray.
Toss potatoes with 1 T. olive oil &
about 2 cloves minced garlic – season
with salt/pepper & arrange on sheet
pan. Bake 10 minutes.
In small bowl whisk melted butter,
4 cloves minced garlic, oregano, thyme,
rosemary & salt/pepper. Toss green
beans in remaining 1 T. olive oil & 2
cloves garlic – season with salt/pepper.
–
Arrange salmon & green beans with potatoes
on sheet pan. Spoon garlic butter mixture over
fish. Bake until salmon flakes easily with
a fork & potatoes are tender, about
15 minutes. Serve with fresh parsley.
Serves 4

(recipe: 12tomatoes.com)
——————————

Roasted Veggie Orzo

1 1/2 C. fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper,
seeded/chopped
1 medium sweet red pepper,
seeded/chopped
1 small red onion, cut into wedges
1 C. cut fresh asparagus (1″ pieces)
1 T. olive oil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
1 1/4 C. uncooked orzo pasta
1/4 C. crumbled feta cheese
–
Preheat oven 400 degrees F.
Place vegetables in a 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Drizzle veggies with
oil & sprinkle with seasonings; toss
to coat. Bake 20-25 minutes until
tender, stirring occasionally.

Meanwhile – cook orzo accordg.
to pkg. directions. Drain & transfer
to a serving bowl. Stir in roasted
veggies & sprinkle with cheese.
Serves 8

(recipe: tasteofhome.com)
——————————-

Lentil Soup

6 slices bacon, chopped
1 small onion, chopped
1 clove garlic minced
3 (14.5 oz, ea) cans chicken broth
1/2 lb. dry lentils, sorted/washed
(see pkg. for directions)
1/2 lb. red potato (1 large), chopped
3 small carrots (1/4 lb.), chopped
1/2 C. sour cream
–
Cook bacon & onions in large saucepan
8-10 minutes until bacon is crisp &
onions are crisp-tender, stirring
occasionally. Add garlic; cook 1 minutes.
Add next 5 ingredients & stir – bring to boil.
Simmer on low 25-30 minutes until lentils
& vegetables are tender. Serve topped with
sour cream. Serves 8

NOTE: Soup can be prepared ahead of time.
Cool, then pour into airtight container. Freeze
up to 1 month. When ready to use, transfer
frozen block of soup to a large saucepan; cover &
cook on Low heat until thawed. Bring to boil on
medium heat then simmer on Low heat 10
minutes until heated through, stirring occasionally.

(recipe: myfoodandfamily.com)
——————————

Easy 3-ingredient Chocolate Mousse

5 oz. marshmallows
1 1/2 C. milk
1 C. dark chocolate
–
Optional garnishes:
whipped cream
grated chocolate
=
In medium pot combine
marshmallows & milk – cook over
medium heat, stirring constantly,
until marshmallows are completely
melted, 5-7 minutes. In a medium
heatproof bowl pour mixture over
chocolate. Let stand 2-3 minutes
then whisk until well combined &
smooth. Divide mixture between
4 serving cups. Refrigerate at least
1 hour until set. Top with optional
garnishes & serve. Serves 4

(recipe: tasty.co)

===================

Hope you’re having a great day!

Hugs;

Pammie

 

Last Minute Game Recipes

Cruncy Taco Mix
(Like Chex Mix)

1/2 C. butter
3 tsp. chili powder
1 1/2 tsp. ground cumin
3 C. Fritos corn chips
2 C. Bugles
1 C. cashews
1 C. (shelled) pumpkin seeds
–
Preheat oven 300 degrees F.
Spray a large, rimmed baking
sheet with nonstick cooking spray.
Place a layer of paper towels on
counter.
–
In large microwaveable bowl – melt
butter. Add chili powder & cumin –
stir well to combine. Add Fritos,
Bugles, cashews & pumpkin seeds
to butter mixture – stir gently to coat
completely. Pour mixture onto prepared
sheet evenly. Bake 15-20 minutes,
stirring every 5 minutes. Remove from
oven & gently pour onto paper towels
to cool. Store in ziplock bag for up to
2 weeks. Makes 7 cups

(recipe: aroundmyfamilytable.com)
—————————-
Jalapeno Popper Chicken Wings

2 1/2 lb. cooked chicken wings,
baked or fried
4 slices bacon, cut into small chunks
1 T. flour
3 cloves garlic, minced
1/2 C. milk
6 oz. cream cheese
3 jalapeno peppers, halved/
seeded/minced
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper
salt/pepper
–
While wings are cooking/baking:
Add bacon to medium saucepan over
medium heat – cook until almost crispy.
Add garlic, jalapeno & flour – cook,
stirring constantly 2-3 minutes until
slightly browned. Reduce heat to Low
& stir in milk, cream cheese, cumin,
paprika & cayenne. Turn heat back to
medium; whisk constantly, until
mixture thickens & comes to a boil.
Remove from heat & taste – adjust
seasonings with salt/pepper. When
wings are cooked, toss in prepared
sauce. Serves 6

(recipe: aroundmyfamilytable.com)
———————–
Green Chile Guacamole

2 ripe avocados
1/2 C. chopped green chiles*
1/4 C. red onion, finely diced
2 large cloves garlic, finely minced
1 1/2 tsp. chopped fresh cilantro
1/2 medium roma tomato, seeded/
diced
1/2 tsp. coarse sea salt
fresh lime juice (2 T. or 1/2 a lime)
–

Cut avocados in half, remove pit** &
spoon avocado into a bowl. Smash
avocado until it reaches your desired
consistency (a little chunky is best).
Add remaining ingredients & gently
stir to combine. Taste & adjust salt,
as needed. Serve with choice of
dippers.

*Poster used roasted Hatch green chiles

**Store leftover guacamole with pit
placed in guacamole (helps it
stay fresh longer).

(recipe: aroundmyfamilytable.com)
————————-
Easy Beer Cheese Soup

6 slices bacon
1 medium onion, diced
1 carrot, peeled/diced
2 cloves garlic, diced
4 oz. pimientos, drained
2 T. butter
1/2 C. flour
4 oz. cream cheese, softened/cubed
12 oz. sharp Cheddar cheese, grated
3 C. chicken broth
8 oz. beer
1 C. whole milk (or Half & Half)
1 T. Dijon mustard
1 tsp. Worcestershire sauce
salt/pepper, to taste
–
Optional garnishes:
Chives, thinly sliced
cooked/crumbled bacon
pimientos
croutons
=
Croutons:
3 slices bread cut into cubes
2 T. olive oil
1/2 tsp. smoked paprika
=
In large pot or Dutch oven add bacon
& cook until crisp over medium heat,
stirring as needed. Transfer bacon to
a paper towel-lined cutting board or
plate – let cool. Add onion & carrot
to pot & cook in bacon grease over
medium heat, stirring frequently,
5-6 minutes until onions are translucent.
Add garlic & pimientos; stir & cook 1-2
minutes. Add butter & let melt. Stir in
flour – cook 2-3 minutes. Slowly add broth,
beer & milk – simmer 15-20 minutes until
thick.  Remove from heat & add cream cheese,
stirring until mostly combined. Transfer, in
batches, to a blender – blend until smooth.
Return soup to pot & slowly add grated
cheese, a handful at a time, stirring until
fully incorporated. Stir in Dijon & Worc.
sauce – season to taste. Serve topped with
croutons. Serves 8

Croutons:
Preheat oven 400 degrees F.
In small bowl toss bread cubes with olive
oil & smoked paprika – spread onto a
baking sheet in single layer & bake 8-12
minutes until croutons are crisp.
Ladle hot soup into bowls & garnish with
croutons, chives, crumbled bacon &
pimientos.

(recipe: momontimeout.com)
———————–

Peanut Butter Sheet Cake

Cake:

2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 3/4 C. sugar
1 C. butter (2 sticks)
1 C. water
1/2 C. peanut butter, crunchy or smooth
1/2 C. milk (or buttermilk)
1 tsp. vanilla
2 eggs
–
Frosting:

1 stick butter
1/4 C. peanut butter, crunchy or smooth
1/4 C. milk (or buttermilk)
1 tsp. vanilla
3 1/2 C. powdered sugar
=
Optional topping:
chopped nuts
======
Preheat oven 350 degrees F.
Line a 15 X 10″ baking pan/edged
sheet pan with foil.
In large bowl whisk flour, baking soda,
salt & sugar. In a saucepan combine
butter, water & peanut butter – bring to
boil. Remove from heat & slowly stir in
milk & vanilla – pour in bowl with flour
mixture & stir with a spoon to mix. Add
eggs & stir until all ingredients are wet &
well mixed; pour batter into prepared pan.
Bake 15-20 minutes until a toothpick
inserted into center of cake comes out clean.
Frost cake while still hot.

Frosting:
In a saucepan combine butter, peanut butter &
milk – bring to boil. Remove from heat & add
powdered sugar & vanilla, stirring to melt all
ingredients together. (You can add more milk
if frosting gets too thick). Pour over hot cake &
spread with a knife to cover entire cake. Sprinkle
top with chopped nuts, if desired.

(recipe: thesouthernladycooks.com)
——————————–
Jalapeno Popper Chicken Chili

1 1/4 to 1 1/2 lb. boneless skinless
chicken thighs
water
5 slices bacon
1 small onion, diced
5 jalapeno peppers, minced (seeded &
ribs removed)
3 cloves garlic, minced
salt/black pepper, to taste
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. ground coriander
1 (14-15 oz) can diced tomatoes
1 (14 – 15 oz) can white beans, like
cannellini
1/2 C. frozen corn
8 oz. cream cheese, cubed
1/3 C. minced cilantro
–
shredded Cheddar cheese, for serving
–
Place chicken thighs in a pan with a lid; cover
with water & simmer, covered, until cooked
through. Reserve cooking water & set chicken
aside to cool – cut into bite-sized pieces.
In large soup pot, cook bacon until crisp. Remove &
set aside on a paper towel-lined plate to drain.
Pour out bacon grease, leaving a couple teaspoons
in the pot. With heat on medium, add onion,
jalapenos & garlic to pot. Cook, stirring often,
until they begin to soften; stir in chili powder,
cumin, coriander & some salt/pepper – cook
1 more minute. Pour tomatoes & about 1 C.
of chicken poaching liquid into pot. Add corn,
beans & chicken – bring to low boil. Reduce heat
to a simmer & cook, stirring occasionally, about
15 minutes. Stir in cream cheese – continue to
stir until cream cheese is melted & thoroughly
mixed. Taste for seasoning & adjust salt/pepper,
if needed. If chili is too thick, add a bit more
poaching liquid. Crumble bacon into chili &
stir in cilantro – top with shredded Cheddar
cheese & serve.

(recipe: savorymomentsblog.blogspot.com)
—————————————

Layered Chili Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. chunky salsa
1 (19 oz) can Campbell’s Chunky
Roadhouse Beef & Bean Chili
1 C. shredded Cheddar (or Mexican
blend) cheese (about 4 oz)
2 green onions, chopped (about 1/4 C.)
1/4 C. diced tomatoes
1/4 C. chopped fresh cilantro
–
Dippers:
Tortilla chips or “Scoops”
=
Preheat oven 350 degrees F.
In bottom of a 9-inch pie plate, spread
cream cheese. Spread salsa over top &
top with chili. Sprinkle top with cheese.
Bake 20 minutes until hot. Top with
green onions, tomatoes & cilantro.
Serve with dippers
Serves 20

(recipe: campbells.com)
——————————-
Cheesy Garlic Steak Fajitas

1 T. olive oil
2 large red bell peppers (or other
colors) cut into 2″ strips (about 4 C.)
1 large onion, thinly sliced (about 1 C.)
2 cloves garlic minced
1 1/2 lb. beef skirt steak (or) boneless
beef sirloin steak, 3/4″ thick, cut into
very thin strips
1 (10.5 oz) can Cheddar cheese soup
1 T. lime juice
6 (8 inch) flour tortillas, warmed
1 (16 oz) jar chunky salsa
1/2 C. shredded Cheddar cheese (optional)
1/2 C. chopped avocado (optional)
1 tsp. hot sauce (optional)
1/2 C. sour cream (optional)
1/2 C. shredded lettuce (optional)
1 lime, cut into wedges
–
Heat oil in deep 12-inch skillet over
medium-high heat. Add peppers & onion –
cook until tender, stirring occasionally.
Add garlic – cook/stir 30 seconds. Remove
mixture from skillet. Add beef to skillet &
cook until well browned, stirring often.
Remove beef from skillet. Stir soup & lime
juice into skillet & heat to boil. Return
veggies & steak to skillet – cook until
mixture is hot & bubbling. Spoon about
1/4 C. mixture down center of each tortilla.
Top with salsa, cheese, avocado, hot sauce,
sour cream & lettuce (if desired). Wrap
tortillas around filling & serve with lime
wedges. Serves 6

(recipe: campbells.com)
==================

Enjoy!

Pammie