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

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