Happy New Year (almost)!

Today found me up early and back to the grocery store for ‘snacks’ for this evening. Ended up with shrimp & cocktail sauce, ‘toquitos’ (oven baked rolled tortillas with meat & cheese in them) and planning on making some ‘pinwheels’ – tortillas smeared in cream cheese then add lunch meat/cheese, a green onion or spear of pickle, roll up/refrigerate/cut into circles stabbed with a toothpick. There will just be three of us: husband, middle son & I – that should be enough ‘munchies’ to hold us.

MORE LAST MINUTE RECIPES!

Turkey/Cranberry Pinwheels

4 (burrito sized) tortillas (or wrap size)
8 oz. cream cheese, softened
1/2 C. dried cranberries
3 T. chopped chives or green onions
12 oz. turkey slices
8 oz. Havarti cheese slices
romaine lettuce, ribs removed
=
In a small bowl combine softened
cream cheese, chopped chives & dried
cranberries – mix until combined.
Place 2 tortillas, side by side & slightly
overlapping; spread an even layer of
cream cheese mixture on each.
Layer on turkey, cheese & lettuce .
Starting at short end, roll tortillas
tightly & place in fridge 1 hour to set
up. (If chilling for longer than 1 hour,
wrap tightly in plastic wrap before
refrigerating).
When ready to serve:
Slice into 1 inch pieces & place on a
plate or serving platter. Serves 8
Leftovers can be stored, tightly
wrapped, in fridge for up to 2 days.

(recipe: momontimeout.com)
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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)
4 strips bacon, cooked/crumbled
3 T. chopped chives
=
Cut eggs in half horizontally & remove
yolks to a bowl. Using an elec. mixer,
beat cream cheese & mayo until fluffy;
add egg yolks, mustard, salt/pepper –
beat until smooth. (test for seasoning &
add more, salt/pepper, if needed).
Stir in bacon & chopped chives (reserve
some for garnish).
Spoon or pipe filling into egg white halves &
sprinkle tops with bacon/chives, if desired.
Refrigerate until ready to serve.
Serves 20

NOTE: If you are using larger eggs, you will
need to add a little more mayonnaise

(recipe: momontimeout.com)
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Bacon-wrapped Chicken Teriyaki Bites

1 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 lb. bacon, strips cut into thirds width-wise
1 (20 oz) can pineapple chunks in 100%
pineapple juice, drained (save juice)
3/4 C. (low sodium) teriyaki sauce
3/4 C. brown sugar
–
Wooden toothpicks soaked in water for
at least an hour
=
Cover & refrigerate drained pineapple
chunks until needed. Combine pineapple
juice & teriyaki sauce in large ziplock bag
(or bowl). Add chicken pieces; seal &
refrigerate 1 hour, turning bag once.
=
Preheat oven 350 degrees F.
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 chunks & then
through the bacon-wrapped chicken;
place on prepared pan.
Bake 20-25 minutes until chicken is
cooked through, turning once.
=
Turn on broiler
Broil 2-3 minutes per side until bacon
is crispy. (NOTE: poster puts this recipe
on the MIDDLE rack so the toothpicks
don’t burn). Serve immediately
Serves 8

(recipe: momontimeout.com)
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Crockpot Pizza Soup

1 1/2 lb. ground sausage, browned/
drained
2 C. marinara sauce
1 (15 oz) can beef broth
1 C. water
2 (8 oz, ea) pkgs. cream cheese,
cubed
1 (4 oz) can mushrooms, drained
2.25 oz. black olives, sliced/drained
1 T. Italian seasoning
1 C. mini pepperoni (or chopped
regular)
=
Optional garnish: shredded mozzarella
cheese
–
Combine all soup ingredients in a 6
qt. crockpot. Cover & cook on High
2-3 hours (or Low 4-5 hours), stirring
occasionally. Serve in bowls & top
with shredded mozz. cheese, if desired.
Serves 8

(recipe: recipesthatcrock.com)
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Parmesan Onion Canapes

1/3 C. onion, finely minced
1 T. sour cream
2 T. mayonnaise
1/3 C. grated Parmesan cheese
smoked paprika
5-6 slices firm white bread
=
Preheat oven 400 degrees F.
In a bowl mix onion, sour cream,
mayo & Parm. cheese – mix well.
Using a 1 1/2″ round cookie cutter
(or a glass), cut out 24 rounds from
the bread. Lay rounds on a cookie
sheet & top each with 1 tsp. onion
mixture; sprinkle tops with a touch
of smoked paprika.
Bake 8-12 minutes until golden brown
& bubbly. Remove from oven & cool
1 minute. Serves 4

(recipe: yummly.com)
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Bacon/Hash Brown Casserole

6 slices bacon, chopped
1 medium onion, chopped (about 1/2 C.)
1 (10.5 oz) can cream of mushroom soup
3/4 C. sour cream
6 T. butter, melted
6 C. frozen, shredded hash brown potatoes
thawed (about 22 oz)
3 C. broccoli florets
1/3 C. sliced green onions
1 1/2 C. shredded Cheddar cheese
about 6 oz.
1/3 C. Panko breadcrumbs (Japanese
breadcrumbs)
=
Preheat oven 350 degrees F.
Lightly spray a 9 X 9″ baking dish
with nonstick cooking spray.
In skillet over medium heat cook
bacon & onion until bacon is crisp;
drain fat. Stir bacon mixture, soup,
sour cream, 4 T. butter, potatoes,
broccoli, green onion & cheese in a
large bowl. Season with salt/pepper
as desired. Stir Panko & remaining
butter in a small bowl. Spoon potato
mixture into prepared dish & sprinkle
top with Panko mixture.
Bake 45 minutes until mixture is
hot & panko is golden brown.
Serves 12

(recipe: campbells.com)
———————————–

Pizza-stuffed Crescent Rolls

1 (8 oz) tube crescent rolls
1/2 C. sliced pepperoni
4 mozzarella cheese sticks, cut in half
2 T. unsalted butter, melted
1/4 tsp. Italian seasoning
2 T. grated Parmesan cheese
=
Pizza or marinara sauce, heated, for dipping
=
Preheat oven 375 degrees F.
Line a baking sheet with parchment
paper. Unroll crescent rolls onto sheet &
separate into triangles. Place pepperoni
on widest side of triangle; top with 1/2
mozz. stick. Roll wide end to smaller tip
of roll, making sure to tuck in corners
so the cheese doesn’t ooze out-repeat
with rest of rolls/pepperoni/cheese.
Brush tops with melted butter &
sprinkle with Ital. seasoning.
Bake 10-14 minutes until golden brown.
Serve warm with pizza sauce for dipping.
Serves 6

(recipe: eatingonadime.com)
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Bacon-wrapped Pineapple Bites

Pineapple (can be made with canned
or fresh)
1/2 lb. bacon (8 slices) regular thickness
1/3 C. BBQ sauce
=
Line a baking sheet with parchment
paper.
Cut pineapple into 1″ chunks; cut
bacon slices in half width-wise.
Roll bacon around each chunk of
pineapple (note: you want the ends
of the bacon to be on the bottom
of the pineapple when it’s cooking so
they don’t come undone). Place wrapped
pieces on baking sheet, bacon ends under-
neath the pineapple.
Place baking sheet in COLD OVEN.
Turn on oven temp. to 400 degrees F.
Cook 25 minutes. Remove from oven
& brush BBQ sauce on bacon. Return
to oven & bake 15 minutes more until
bacon is cooked through. Serve pieces
with toothpicks* on each one; serve
warm or room temp. Makes 16

*Poster does not recommend baking
pieces with toothpicks inserted because
the toothpicks will burn a bit.

(recipe: onelittleproject.com)
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Loaded Potato Bites
(appetizers)

3 1/2 C. frozen shredded potatoes,
thawed
1 egg, beaten
1/2 C. flour
3/4 tsp. salt
1/4 tsp. black pepper
1 C. shredded Cheddar cheese
1/4 C. ready-to-serve bacon pieces
1/2 C. sour cream
2 T. chopped fresh chives
=
Preheat oven 400 degrees F.
Spray 24 mini-muffin cups with
nonstick cooking spray.
In large bowl combine potatoes,
egg, flour, salt/pepper – mix well.
Add cheese & bacon; mix until
combined. Place about 1 T. mixture
into muffin cups & press down
gently, cups should be filled to the
top. Bake 18-20 minutes until crispy
brown. Let cool slightly (about 2 minutes)
then run a knife around edges & remove
to a platter. Top with sour cream & chives.
Serve immediately. Makes 24

NOTE: these can be prepared & baked
ahead. Just before serving, reheat in
a 300 degrees F. oven for 10 minutes.
Top with sour cram & chives.

(recipe: mrfood.com)
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Meatball Cups
(appetizers)

8 frozen fully-cooked meatballs
1/4 C. ricotta cheese
1/3 C. spaghetti sauce
1/4 C. shredded Mozzarella cheese
1 (1.9 oz) pkg. frozen mini phyllo
shells
=
Preheat oven 350 degrees F.
Lightly spray a rimmed baking sheet
with nonstick cooking spray.
Place meatballs in a microwave-safe
bowl – microwave for 30 seconds. Remove
from microwave, cut each meatball in half
& place back in bowl. Add spaghetti sauce;
mix well & microwave another 30 seconds.
Place phyllo cups on baking sheet; fill each
cup with 1 tsp. ricotta cheese & top with
a meatball half (cut sides down). Pour a
little spaghetti sauce on top & a sprinkle
of Mozz. cheese.
Bake 7-9 minutes until heated through.

NOTE: for extra flavor, sprinkle a little
grated Parmesan cheese on top before serving.
Serves 5

(recipe: easyhomemeals.com)
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Cake Mix Brownies

1 (regular size) box chocolate
cake mix
3/4 C. butter, melted
1 (5 oz) can evaporated milk,
divided
1 (11 oz) pkg. (Kraft) caramel bits
1 C. semisweet chocolate chips
1 (regular size) box yellow cake
mix
1 large egg, room temp.
1/2 C. plus 1 T. butter, softened/
divided
1 (14 oz) can sweetened condensed milk
1 (11.5 oz) pkg. milk chocolate chips
=
Preheat oven 350 degrees F.
Line 9 X 13″ baking dish with
parchment paper; spray paper with
nonstick cooking spray.
In large bowl beat choc. cake mix, melted
butter & 1/3 C. evap. milk until blended
(batter will be thick). Reserve 1/4 C. batter
for topping. Spread remaining batter into
prepared pan. Bake 6 minutes.

In a microwaveable bowl, melt caramel bits
& remaining 1/3 C. evap. milk; stir until smooth.
Sprinkle top of baked ‘crust’ with semisweet
chips; pour caramel mixture over top & smooth.

In another bowl beat yellow cake mix, egg &
1/2 C. softened butter until combined (batter
will be thick). Reserve half for topping. Crumble
remaining mixture over caramel layer &
bake 6 minutes.

In a microwaveable bowl melt sweetened
condensed milk, milk chocolate chips &
remaining 1 T. butter; stir until smooth;
pour over yellow cake layer. Sprinkle with
reserved yellow & chocolate cake batters.
Bake 20-25 minutes until top is golden.
Cool completely on a wire rack. Store in
an airtight container.

(recipe: tasteofhome.com)

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

Hope you have a lovely celebration tonight –

Stay safe & healthy – chat with you in the NEW YEAR!

Hugs;

Pammie

Getting Closer to New Year’s

Went grocery shopping today and thought we got everything only to realize that I totally forgot to get any ‘goodies’ for New Year’s Eve! It will probably just be my husband & I but I usually try to get a few things to munch on like shrimp & cocktail sauce, maybe a few hot oven appetizers. Looks like I’ll be going to the grocery store really early tomorrow! How are YOUR holiday plans coming? Chatting with the ladies in both of my knit groups, it appears that ALL of them are ‘sheltering at home’ for the year end. Probably a wise thing.

Lots more recipes to share:

Crockpot Raspberry Chocolate
Lava Cake

1/2 C. butter, sliced
2 (1 oz, ea) squares unsweetened
baking chocolate
2 eggs, beaten
3/4 C. sugar
1/3 C. seedless raspberry jam, divided
6 tsp. seedless raspberry jam, divided
1 tsp. vanilla
3/4 C. flour
1/4 tsp. baking powder
=
Optional toppings:
fresh raspberries
ice cream
whipped topping/whipped cream
=
Spray insides of crockpot with
nonstick cooking spray.
In a large saucepan on Low heat, melt
butter & chocolate; remove from
heat & stir in sugar, 1/3 C. jam,
vanilla & eggs. Add flour & baking
powder – combine well – pour into
crockpot. Dot top of cake with
remaining teaspoonfuls of jam evenly.
Cover & cook on High 2-3 hours until
cake is set. It will be a spoonable
consistency. Serve warm.
Serves 6

(recipe: recipesthatcrock.com)
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Warm Crab & Artichoke Dip

1 slice white bread, minced
3 oz. cream cheese, softened
1 C. heavy cream
1/4 C. sour cream
1 C. whole kernel corn
1/4 C. mayonnaise
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. Old Bay seasoning
1 (14 oz) can artichoke hearts, drained &
cut into 3/4″ pieces
2 (8.5 oz, ea) cans crabmeat, lump or
backfin, drained
1/4 C. breadcrumbs
1/2 tsp. parsley, chopped (optional garnish)
=
Dippers: pita chips or toasted baguettes
=
Preheat oven 350 degrees F.
In large bowl combine minced bread, cream
cheese, heavy cream, sour cream, corn, mayo,
cayenne, salt/pepper & Old Bay. Gently fold
in artichoke hearts & drained crab meat.
Pour mixture into a large oven-safe skillet &
top with breadcrumbs.
Bake 35-40 minutes until warm throughout.
Top with parsley & serve warm with pita chips
or toasted baguettes.
Serves 8

(recipe: iamhomesteader.com)
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Bacon Spinach Dip

10 slices bacon, cooked/crumbled
1 C. fresh spinach, chopped (or
frozen/thawed/squeezed dry)
3 cloves garlic, minced
1/2 C. onion, chopped
1/2 C. sour cream
1 (8 oz) pkg. cream cheese, room
temp.
2 T. milk
1 1/2 C. mozzarella cheese, shredded/
divided
1/2 C. Parmesan cheese, grated
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. black pepper
1-2 tsp. hot sauce (optional)
–
Optional dippers:
toasted baguettes
cut fresh vegetables
crackers
chips
=
Preheat oven 350 degrees F.
In large bowl combine spinach, garlic,
onion, sour cream, cream cheese, milk,
1 C. mozz. cheese, Parm. cheese, Wors.
sauce, salt/pepper & hot sauce (if using).
Mix well. Pour mixture into an oven-safe
9 inch skillet; sprinkle top with remaining
mozz. cheese. Bake 20-22 minutes until
cheese is melted & bubbly.
Turn oven to BROIL.
Broil 5 minutes until cheese is golden
brown. Top with cooked/crumbled
bacon & serve warm with dippers
Serves 12

(recipe: iamhomesteader.com)
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Stuffed Artichoke Casserole

4 oz cream cheese, room temp &
chopped
1/3 C. plus 1 T. grated Parmesan cheese
zest of 1 lemon, plus lemon wedges for
serving
1 clove garlic, grated
kosher salt/black pepper
1 1/3 C. heavy cream
2 (10 oz, ea) boxes frozen artichokes,
thawed
1/3 C. Panko bread crumbs
2 T. unsalted butter, melted
1 T. fresh flat-leaf parsley, chopped
=
Preheat oven 400 degrees F.
Using a food processor, pulse cream
cheese, lemon zest, garlic, 1/3 C.
Parmesan, 1 tsp. salt & a few grinds
black pepper until smooth. Add heavy
cream – pulse until combined.
Arrange 1 box artichokes around the
perimeter of a 4-quart oval casserole
dish with stems pointing inward. Arrange
any remaining artichokes in the box in
center of the dish. Spoon half of the cream
cheese mixture over artichokes, making
sure the edges of artichokes around border
are not covered – repeat with the remaining
box of artichokes & cream cheese mixture.
In a small bowl mix Panko, butter & remaining
1 T. Parmesan; sprinkle over casserole making
sure not to fully cover the exposed artichoke
tips. Bake 25-30 minutes until breadcrumbs
are golden brown & cheese sauce is bubbling
around the edges. Let stand 10 minutes then
sprinkle top with parsley. Serve with lemon
wedges on the side. Serves 4


NOTE: a person who commented on this
recipe said they used canned artichokes and
it came out just fine

(recipe: foodnetwork.com)
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Crab & Cheese Stuffed Mini Peppers

12-14 mini sweet peppers
1 T. olive oil
kosher salt/ground black pepper
5 oz. flavored cream cheese (like
scallion, chive, onion, garlic & Herb)
room temp.
8 oz. fresh lump or jumbo lump
crab meat, picked over for shells
 & cartilage.
=
Preheat oven 400 degrees F.
Line a rimmed baking sheet with
parchment paper.
cut peppers lengthwise & remove
stems/seeds & ribs. (if needed, trim
a small amount off the bottom of each
pepper half so that they will lie flat on
the baking sheet – so filling stays intact
during baking). Chop trimmings into
small pieces.
Place pepper halves in a medium bowl
with olive oil, 1/2 tsp. salt & several
grinds black pepper.
In another medium bowl stir softened
cream cheese & pepper trimmings until
smooth. Gently fold in crab meat &
season with salt/pepper. Fill each pepper
half with about 1 T. crab mixture so that
it comes over the top of the pepper slightly.
Place on baking sheet & bake about 18
minutes until the filling is beginning to brown.
Serve warm. Serves 6-8

(recipe: foodnetwork.com)
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Crockpot Bacon/Cheeseburger Dip
(works great in 2 qt crockpot – or
double the recipe for larger crockpots)
1 lb. lean ground beef or turkey
1 (8 oz) pkg. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz) can diced tomatoes with
green chiles
1 (6 oz) pkg. real bacon bits, divided
1 tsp. dried parsley
–
assorted crackers, corn chips,
“Scoops” dippers or chunks of
a coarse bread for dipping
=
Brown meat in a skillet; drain
Turn heat to Low & stir in cheeses,
all bacon bits (except 2 T. for garnish).
Cook, stirring frequently, until it is
thoroughly heated through & well
blended. Pour into 2 qt. crockpot.
Cover & cook on Low 2-3 hours,
stirring occasionally. Stir in parsley &
sprinkle top with remaining bacon
bits before serving. Serves 6-8

(recipe: recipesthatcrock.com)
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Overnight Cinnamon French Toast

French Toast:
1 loaf French bread (or any bread,
like Challah or sourdough) cut into
cubes,about 10 cups worth
7 eggs
2 C. milk
1/2 C. heavy cream
1/2 C. sugar
1 T. vanilla
=
Cinnamon Topping:
1/2 C. flour
1/2 C. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/2 C. cold butter, cut into
chunks
=
Place bread cubes in a large bowl.
In another bowl or blender, mix eggs,
milk, heavy cream, sugar & vanilla –
pour evenly over bread & cover with
plastic wrap. Refrigerate overnight.

Topping:
In a medium bowl or food processor
mix flour, brown sugar, cinnamon &
salt. Cut in butter until crumbly. Place
in a ziplock bag & refrigerate overnight
with bread cubes.
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place soaked
bread cubes in dish & spread out
evenly. Sprinkle topping mixture evenly
over cubes.
Bake 45 minutes to 1 hour, depending
on how soft you like your French toast.
Serves 8

How to Freeze:
(before baking) Wrap dish in plastic
wrap then in foil. (It can keep up to
2 months in the freezer).
When ready: thaw overnight in
refrigerator. Remove all wrappings &
bake. Cook accordg. to recipe directions.

(recipe: thebakingchocolatess.com)
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Creamy Bacon/Pea Salad

12 strips thick-cut bacon, cooked/
chopped fine
4 C. frozen sweet peas, thawed (not
canned – they come out too mushy)
1/2 C. shredded mild Cheddar cheese
1/2 medium red onion, diced fine

Dressing:

1/2 C. sour cream
1/3 C. mayonnaise
1 T. sugar
2 tsp. white vinegar
salt/pepper, to taste
=
Dressing:
In a large serving bowl whisk all dressing
ingredients until smooth & combined.
Stir in bacon, peas, cheese & onions; stir
to combine. Chill 3 hours before serving.

Note: poster also suggested adding chopped
peanuts. Other additions: cubed cheeses instead
of shredded, grilled chopped chicken, hard
boiled eggs cut up, cooked/cubed ham

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

Cinnamon Cobbler
(a floating layer of cinnamon
cake topping a thick pudding layer
on the bottom)
1 C. self-rising flour
3/4 C. sugar
1/2 C. milk
2 T. vegetable oil
1 tsp. vanilla
1 3/4 tsp. cinnamon
3/4 C. brown sugar
1 3/4 C. hot water
=
Suggested toppings:
Whipped cream, Ice cream or
(thawed) Cool Whip
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray.
In medium bowl stir flour, sugar,
milk, oil, vanilla & 1 tsp. cinnamon;
stir until smooth. Spread batter into
prepared dish.
In small bowl stir remaining cinnamon &
brown sugar – sprinkle over top of batter.
VERY SLOWLY pour hot water over batter
by pouring it gently from a corner of the
dish.
Bake 40-45 minutes. Allow to cool a few
minutes before serving. Top with whipped
cream, ice cream or Cool Whip, if desired.

(recipe: southernplate.com)
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Enjoy your holiday plans!

Hugs;

Pammie

More recipes for your holiday!

“Cone-oli”

1 1/4 C. ricotta cheese
1/4 C. cream cheese, room temp.
1/3 C. powdered sugar (more
for dusting)
1 tsp. vanilla
1/4 tsp. almond extract
1 tsp. finely grated orange zest
1/3 C. finely chopped bittersweet
or semisweet chocolate (about 2 oz)
6 sugar ice cream cones
2 T. finely chopped pistachios
=
Place a fine-mesh sieve over a bowl &
place ricotta in sieve. Refrigerate 30
minutes to drain.
=
Transfer drained ricotta to a large bowl.
Add cream cheese, powdered sugar,
vanilla & almond extracts & orange zest.
Using elec. mixer, beat until smooth &
fluffy, about 1 minute. Fold in 3 T. chopped
chocolate. Cover & refrigerate until thick
& cold, at least 1 hour.
=
Transfer ricotta mixture to a zip lock bag.
Seal bag & cut off one corner of bag (to
use for piping bag). Pipe mixture into
ice cream cones. Gently press remaining
chocolate & pistachios into ricotta mixture.
Dust cones with powdered sugar.
Makes 6

(recipe: foodnetwork.com)
——————————–

Ricotta & Spinach Fritters
(appetizer)

2 C. ricotta
3 eggs, lightly whisked
3/4 C. grated Parmesan cheese
1 C. Panko bread crumbs
2 C. fresh spinach, sliced thin
a few pinches salt/grinds of black pepper
6-8 T. olive oil, divided (for frying –
use more or less based on your choice)
=
In a large bowl add ricotta, eggs, Parm. cheese,
Panko, salt/pepper – stir gently until just combined;
fold in spinach to mixture.
In a large nonstick skillet over medium heat, drizzle
about 1-2 T. olive oil – spread around. Scoop a
heaping Tablespoon of ricotta mixture into hot oil &
gently push down with spoon to spread & flatten
just a bit. (helps them cook evenly). Repeat with
rest of mixture, done in batches (poster made 5-6
fritters per batch).
Cook about 2 minutes on first side until golden
brown; flip & continue cooking another 2 minutes
until other side browns well. Remove to a paper
towel-covered plate to drain.
Serve warm, room temp- or cold, as you choose.

NOTE: it wasn’t listed with recipe but I’m thinking
these would be great dipped in sour cream maybe
mixed with a little dill or chopped green onions.

(recipe: aggieskitchen.com)
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Gorgonzola/Spinach/Artichoke Dip

2 (10 oz, ea) boxes frozen chopped
spinach, defrosted & squeezed dry.
1 box frozen artichoke hearts,
defrosted-wring out & finely chop
3 T. butter
4 cloves garlic, chopped
3 T. flour
1 C. chicken stock or broth
1 C. milk
salt/ground black pepper
pinch ground nutmeg, to taste
1 C. Gorgonzola cheese crumbles
1 1/2 C. shredded Asiago or
Parmigiano-Reggiano cheese
(a little larger than grated, available
in tubs)
–
thick sesame bread sticks, for dipping
celery hearts, trimmed, for dipping
Pita crisps with Parmesan & herbs
(Stacy’s) for dipping
=
Preheat oven 400 degrees F.
Heat a sauce pot with butter over
medium-high heat. Add garlic & stir
1-2 minutes then sprinkle in flour &
combine 1 minute more. Whisk in
stock & milk, season with salt/pepper,
nutmeg – thicken 2 minutes then remove
from heat & melt in Gorgonzola. Stir in
(defrosted/squeezed dry) spinach &
artichokes plus half the shredded
Asiago or Parm. cheese.
Transfer to a small casserole dish &
top with remaining cheese. Brown
in oven 10-12 minutes.
Serve with bread sticks, celery hearts,
pita crisps for dipping.
Makes 3 1/2 cups

(recipe: foodnetwork.com)
————————–
Quick  Mini Quiche Cups

8 (6 inch) flour tortillas, warmed
6 eggs
1/3 C. milk
3/4 C. drained, canned whole kernel
corn
1 C. cooked, diced ham
3/4 C. shredded Cheddar cheese,
about 3 oz
1 green onion, thinly sliced (about
2 T.)
1 C. chunky salsa
=
Preheat oven 400 degrees F.
spray 8 (2 1/2 inch) muffin cups
with nonstick cooking spray. Spray
both sides of tortillas with cooking
spray. Roll tortillas into cone shapes
(you may need to secure using
toothpicks to hold their shape).
Press bottoms of tortilla cones into
muffin tin cups. Bake 10 minutes
utnil tortilla cones just begin to
turn golden.
In a bowl beat eggs, milk, corn, ham,
cheese & green onion using a fork
or whisk. Season with salt/pepper as
desired.
Pour 1/2 C. egg mixture & 1 tsp. salsa
into each tortilla cone.
Bake 25 minutes until egg mixture is
set (NOTE: if edges of tortillas get too
brown, cover with foil).
Serve hot with remaining salsa.
Makes 8

NOTE: commenters to this recipe said
that they also added: cooked ground
turkey, a little garlic, some hot sauce.

(recipe: campbells.com)
————————–

Best Champagne Punch

32 oz. orange sherbet
64 oz. fresh orange juice
64 oz. ginger ale, chilled
51 oz. champagne
=
Place orange juice, ginger ale
& champagne in fridge to get
them well chilled. In large punch
bowl place the block of sherbet
in center & pour orange juice
over top. Pour ginger ale over
sherbet. Pour both bottles
champagne over sherbet – stir
gently to mix liquids, resulting
in a foamy top. Serve immediately.
Serves 24

(recipe: mydailymoment.com)
—————————–
Cheese/Bacon/Ranch Pull-apart Bread

1 oval loaf of sourdough or ciabatta bread
1/2 C. (1 stick) unsalted butter
2 T. dry ranch dressing mix
2 C. shredded Cheddar cheese (or 8
thick slices) or whatever cheese you like
1/2 C. cooked, chopped bacon
=
Preheat oven 350 degrees F.
Place bread on a cutting board. Cut top
of bread diagonally, making sure not to cut
through the bottom of the loaf. Cut bread
diagonally, again, in the opposite direction
(do not cut all the way through). (this will
make the squares or rectangles that will be
pulled apart later). Cut a large sheet of
foil & slide bread onto center of foil.
In a microwave-safe bowl melt the butter;
mix in ranch seasoning & pour into crevices
of the bread, moving pieces to make sure
you cover all the holes. Place cheese & bacon
in the crevices of the bread, making sure to
cover any open spots (you want all crevices to
be covered in cheese).
Wrap the bread in the foil & bake 10 minutes.
Remove foil & bake another 10-15 minutes
until the cheese is melted & top is golden
brown. Remove & cool slightly, then serve.
Serves 6

(recipe: thecountrycook.net)
————————————-
Bacon-wrapped Shrimp

2 lb. large shrimp, deveined/
peeled, tails ON
1 lb. bacon, cut in half crosswise
1/4 C. maple syrup
2 T. soy sauce
1/4 tsp. garlic powder
salt/pepper, to taste
1 1/2 T. chopped parsley,
optional garnish
=
Preheat broiler.
Spray a rimmed baking
sheet with nonstick cooking
spray. Wrap a slice of bacon
around each shrimp & secure
with a toothpick – arrange in
single layer.
In small bowl mix maple syrup,
soy sauce, garlic powder, salt/
pepper – brush half the mixture
over top of each shrimp.
Broil 10-15 minutes until bacon
is crisp & shrimp are cooked through.
NOTE: Brush remaining sauce over shrimp
halfway through cooking time.
Sprinkle with parsley.
Serves 6

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

Hope these help some in your New Year’s Eve plans!

Hugs;

Pammie

Happy Sunday!

Today begins another week – hope you are all in good health and have enjoyed a lovely Christmas. We had Christmas dinner with our sons at our oldest son’s house – the meal was excellent and the company enjoyable.

More recipes for you:

Chocolate Eclair Cake
(refrigerate 8 hours)
1 (14.4 oz) box honey graham
crackers
2 (4 serving size) boxes French
vanilla instant pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed
1 (16 oz) tub ready-to-spread
chocolate frosting
=
Line bottom of ungreased 9 X 13″
baking dish with 1 pkg. graham
crackers.
In large bowl whisk pudding mix &
milk. Add Cool Whip & stir until
mixture is thickened. Spread half
the mixture over graham crackers
in dish. Repeat layers: 1 pkg. graham
crackers & remaining mixture – top
with last pkg. graham crackers. Spread
top layer with chocolate frosting.
Cover & refrigerate 8 hours (or until
ready to serve.) Serves 12

(recipe: mrfood.com)
————————

Creamy Garlic Mushrooms with Bacon
(side dish)

4 slices bacon, chopped
3 T. butter
1 T. olive oil
4 cloves garlic, minced
1 lb. small button mushrooms,
rinsed/patted dry with paper towels
1/2 tsp. chili powder (or to taste)
1/2 tsp. sweet paprika (or to taste)
1/2 tsp. garlic powder
salt/ground black pepper, to taste
1/4 C. chicken broth
1/2 C. heavy cream
(chopped fresh parsley – garnish)
=
In a skillet over medium-high heat,
add bacon – cook until crispy – remove
from skillet & set aside.
Add butter & olive oil to skillet. Once
butter melts, lower heat to medium &
stir in garlic. Continue cooking 2 minutes,
stirring frequently (do not burn). Add
mushrooms & stir to coat with sauce.
Season with chili powder, paprika, garlic
powder, salt/pepper. Continue cooking
over medium-high heat 5-7 minutes until
tender & nicely browned. Add chicken
broth & cook 10 seconds. Stir in heavy
cream – cook 3-4 minutes until sauce
starts to thicken. Remove from heat;
stir in bacon & garnish with parsley.
Serves 6
Refrigerate any leftovers in an airtight
container 3-5 days. You can freeze
cooked mushrooms up to 5 months

Note: if sauce is too thick, stir in 1-2
T. chicken broth. If sauce is too thin,
add a bit more heavy cream.

(recipe: diethood.com)
——————————-

Dill Pickle Dip

2 (8 oz, ea) pkgs. cream cheese, softened
to room temp.
1 C. dill pickles, chopped
1 C. deli ham, chopped
3 T. dry ranch seasoning mix
2 T. green onions, sliced
=
additional chopped pickles – for garnish
Crackers or chips – for dipping
=
In a medium bowl add cream cheese, dill
pickles, ham, ranch seasoning mix & green
onions – mix until creamy & well combined.
Serve with crackers or chips. Serves 8

(recipe: iamhomesteader.com)
——————————

French Onion Chicken Thighs

6-8 boneless skinless chicken thighs
1/3 C. flour
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. black pepper
4 T. butter
1 large onion, cut into rings
2 (10.5 oz, ea) cans Campbell’s
French Onion soup
2 C. shredded mozzarella cheese
–
Preheat oven 350 degrees F.
(NOTE: poster used a 10 inch iron
skillet, you can use a baking or
casserole dish, if needed)

In a skillet over medium heat, melt
butter; brown onion rings. Remove
onions & set aside. Whisk flour,
paprika, garlic powder & pepper in a
bowl. Coat each chicken thigh in flour
mixture. Brown thighs in skillet until
golden brown. (You can add more butter
if needed). Once browned, sprinkle
onions over them; pour on 2 cans
soup & sprinkle Mozz. cheese on top.
Bake 30-40 minutes, uncovered.
Makes 6-8 servings

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

Ham Salad

6 C. cooked ham, coarsely ground*
4 hard-boiled eggs, chopped
1 C. celery, finely chopped
1/2 C. onion, finely chopped
1/2 C. sweet pickle relish
1 C. mayonnaise
4 T. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. dried basil
=
In large bowl combine all
ingredients & mix well.
(Makes about 1/2 gallon
tupperware container full).

*You can finely chop the ham if you
don’t have a food processor (or a way
to grind it up).

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

Ham & Cheese Stuffed Biscuits

24 oz refrigerated biscuits
(10 biscuits per tube)
4 oz. cooked ham, diced
5 oz. Monterey Jack cheese,
cut into 20 small cubes
2 T. butter, melted
2 T. sesame seeds, toasted
–
Honey mustard for dipping
=
Preheat oven 375 degrees F.
Line a baking sheet with parchment
paper.
Open biscuits; working one at a time,
flatten each biscuit with your hands
into dough rounds about 3″ in diameter.
Place 1 T. diced ham in middle, top with
1 cube cheese.Bring edges of biscuit dough
up & over ham & cheese, forming a ball:
pinch seams to seal-repeat with rest of
biscuits/ham/cheese. Place seam sides
down on prepared baking sheet. Leave
about a 1-inch space between each
biscuit. Brush tops of balls with butter &
sprinkle tops with sesame seeds.
Bake 15 minutes until golden brown &
slightly crisp on the outside.
Serve warm with honey mustard.
Makes 20

NOTE: These can be refrigerated for
several days & are good hot or cold.
They can be microwaved or placed on
a baking sheet, covered with foil &
reheated in oven 350 degrees F. for
10 minutes.

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

Crockpot Raspberry Chocolate Lava Cake

1/2 C. butter, sliced
2 (1 oz, ea) squares unsweetened
baking chocolate
2 eggs, beaten
3/4 C. sugar
1/3 C. seedless raspberry jam, divided
6 tsp. seedless raspberry jam, divided
1 tsp. vanilla
3/4 C. flour
1/4 tsp. baking powder
=
Optional toppings:
fresh raspberries
ice cream
whipped topping/whipped cream
=
Spray insides of crockpot with
nonstick cooking spray.
In a large saucepan on Low heat, melt
butter & chocolate; remove from
heat & stir in sugar, 1/3 C. jam,
vanilla & eggs. Add flour & baking
powder – combine well – pour into
crockpot. Dot top of cake with
remaining teaspoonfuls of jam evenly.
Cover & cook on High 2-3 hours until
cake is set. It will be a spoonable
consistency. Serve warm.
Serves 6

(recipe: recipesthatcrock.com)
————————————

Sausage/Spinach Crustless Quiche

1/2 lb. pork sausage
3 C. chopped fresh spinach
1 (4 oz) can chopped mushrooms,
drained
1 C. shredded Mozzarella cheese
1/2 C. chopped green or regular onion
5 eggs
1/2 C. milk
1/2 C. sour cream
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. salt
=
Preheat oven 400 degrees F.
Spray a 10″ pie plate with nonstick
cooking spray.
In a skillet cook sausage; drain. In
large bowl toss cooked sausage with
chopped spinach, onions, mushrooms
& 1/2 C. cheese; pour into prepared
pie pan. In same bowl you used to toss
sausage & spinach, whisk eggs, milk,
sour cream, garlic powder, black pepper
& salt – pour over sausage mixture in dish.
Sprinkle rest of cheese on top. Bake
40-45 minutes until center is set & top
is browned. Serves 6-8

(recipe: thesouthernladycooks.com)
=========================

After many attempts at locating a suitable Pocket Scarf pattern for my oldest son’s girlfriend I’m finally ‘on my way’. The yarn didn’t come until Christmas Eve (sigh). It will be a plain knit scarf in ombre blues/white. I tried out I don’t know how many cable patterns for the scarf (I hate knitting cables but really wanted this to be special) – to no avail. I finally decided that the scarf would be plain but the pockets would be fancy (perhaps cabled – we’ll see). I have about 2 1/2 feet knit at this point and, with it just being ‘plain knit’ (that means just knit & purl rows) it should go fast.

Our weather has held out nicely – we had about 1 inch of snow Christmas Eve and none since (YAY!). Looking at the forecast, it seems we will be getting snow Weds/Thurs with some rain but NO accumulation (another YAY!). Our temp. is at 25 degrees F., kind of overcast (read that sort of gloomy) but the roads are clear so I’m happy.

This week between Christmas & New Year always seems so bleak – not really holiday time, not really ‘regular’ time . . . I’ve found myself also knitting more baby booties for the group that puts together burial packages for families that have lost a baby. I sent about 25 pairs a few weeks ago (with Covid they had to stop their operation – they were sending out large packages to hospitals all over the United States). I asked if they needed booties and they said yes. Occasionally they will post a photo of one of their packages – I noticed that the last 2 photos included booties I knit (I can tell they’re mine b/c of the cuff style & the way I tie the booties together). It made me feel like there is still a need, so I keep knitting them. They take about an hour to complete and I have LOADS of baby yarns.

Hope you are in good health and enjoying this time;

Hugs;

Pammie

PS: I keep forgetting to mention: if you are in the mood for watching a ‘different’ movie, I would recommend: “Fantastic Beasts and where to Find Them”. The book was written by J.K. Rowling who also wrote all the Harry Potter books; this one is another fantasy but very enjoyable. There is also a #2: “Fantastic Beasts and where to Find them: The Crimes of Grindelwald” which has Johnny Depp and Jude Law. Personally I liked #1 better – but you decide!

MERRY CHRISTMAS!

Enjoy your holiday!

Hugs;

Pammie

One more day –

Here it is: Christmas Eve. Do you have most (or all) of your plans in order now? Or, do you still have things that need to get done – today found me bright & early rushing to our local drug store to pick up a few more ‘stocking stuffers’. Just before I fell asleep last night I realized that I really didn’t ‘cover’ that when I was out shopping. Today’s list for me: Bake & decorate the “Happy Birthday, Jesus” cake, wrap presents & late tonight, fill stockings. In our family now, all the boys are adults so there won’t be a rush first thing in the morning to see what’s in their stockings, but I still fill them, anyway. Christmas dinner will be at our oldest son’s house (the chef) so I just carry his stocking with us when we go there. The other two sons (26 & 31) will probably grab their stockings tomorrow some time. (if you’re wondering what a “Happy Birthday, Jesus” cake is: it’s a basic chocolate cake, frosted with chocolate frosting & writing on the top (“H B, Jesus”). When our oldest son (37) was a baby I saw a Christmas TV program with Dale Evans (Roy Rogers wife). She said that every year, to focus her family on the true meaning of Christmas, she would bake a birthday cake for Jesus. I liked the idea so much that I’ve done it every year since. I have a small (plastic) baby Jesus in a manger from a toy nativity set the boys had, so I put that in the center of the cake. It’s become a family tradition in our family.

I realize it’s now Christmas Eve so am trying to only post quick/easy recipes for last minute:

2-ingredient Chocolate Mousse

1 1/2 C. heavy whipping cream,
cold/divided
1 C. chocolate chips, semi-sweet or
your preference
=
Optional toppings:
chocolate shavings
*SEE BELOW
=
In a microwave-safe bowl, heat
1/2 C. cream for 50 seconds. (depending
on microwave strength).
Add choc. chips to cream & stir until
chocolate has melted (takes 1-2 minutes)
Set aside to cool.
Pour remaining 1 C. heavy cream into a
medium bowl. Using elec. mixer, beat
until soft peaks form*; continue
until stiff peaks form.
Slowly fold in half the whipped cream
into choc. mixture with a large spatula.
Gently fold in rest of whipped cream.
Divide mixture into 4 ramekins or
cocktail glasses. Refrigerate at least
1 hour (up to overnight), before serving.
Top with reserved whip cream or Cool
Whip & chocolate shavings.
Serves 4

*Option: Store half the soft whipped
cream in a small bowl & refrigerate to
use as a topping for mousse.

(recipe: iambaker.net)
——————————

Fruit Salad to Die For!

1 can pineapple chunks in their
own juice
1 can mandarin oranges, drained
1 bunch green grapes, halved
2 bananas, sliced
1 pkg. strawberries, hulled, sliced
1 small box vanilla instant pudding mix
(only use Jell-O brand – poster says
any other brand just doesn’t taste right)
–
You can add other fruits if you like, like
sliced kiwi, blueberries, blackberries,
raspberries
–
In a large bowl pour pineapple & juice. Add
pudding mix & stir until creamy. Stir in
drained mand. oranges & additional fruits –
stir to completely cover.
Refrigerate 1 hour until chilled.
(NOTE: do not let salad sit too long
or bananas will turn brown)
Can also be served immediately.

(recipe: 77delicious.com)
————————

Holiday Tortellini Soup

2 T. olive oil
2 oz. bacon, finely diced
1 medium onion, finely chopped
3 cloves garlic, minced
1 (49.5 oz) can chicken broth
2 tsp. Italian seasoning
1 (9 oz) pkg. refrigerated cheese
tortellini
1 (28 oz) can crushed tomatoes in
puree
8 oz. fresh spinach, rinsed/chopped
salt/pepper, to taste
1 C. freshly shredded Parmesan cheese
=
In a Dutch oven or deep pot heat oil over
medium heat. Add bacon – cook until crisp.
Add onion, cook 3-4 minutes until tender;
add garlic – cook 1 minute longer. Add broth
& Ital. seasoning – bring to a boil & simmer
5 minutes.
In a separate pot, cook tortellini accordg.
to pkg. directions; drain. Add cooked
tortellini to soup mixture. Stir in crushed
tomatoes – simmer 5 minutes. Add spinach
& cook just until wilted. Season with salt/
pepper & garnish with Parm. cheese.
Serves 8 (2 1/2 quarts)

(recipe: tasteofhome.com)
———————————

3-ingredient California Onion Dip

1 (16 oz) tub sour cream
1 ripe avocado, peeled/mashed
1 (1 oz) pkt. onion soup mix
=
In small bowl combine sour cream,
avocado & dry onion soup mix;
stir until thoroughly combined.
Cover & chill at least 2 hours or
until ready to serve. Makes 2 Cups.

Dippers: fresh veggies, pretzels or chips

(recipe: mrfood.com)
———————————-

Spinach Dip Roll-ups

1 (8 oz) pkg. cream cheese, softened
3/4 C. mayonnaise
1/2 C. grated Parmesan cheese
1/2 tsp. garlic powder
1 tsp. lemonjuice
1 (10 oz) pkg. frozen chopped
spinach, thawed/well-drained
2 ( 2 oz) jars diced roasted red bell
peppers, drained well
1 (3 oz) pkg. bacon bits
5 (10 inch) flour tortillas
–
In large bowl combine cream cheese,
mayo, Parm. cheese, garlic powder &
lemon juice; mix well. Stir in spinach,
roasted bell peppers & bacon bits.
Spread mixture onto tortillas evenly.
Roll up, jelly-roll fashion; wrap each
in plastic wrap. Chill 1-2 hours until
ready to serve. Cut into 1/2 inch thick
slices & serve. Makes 3 dozen

(recipe: mrfood.com)
——————————-

Overnight Salad

(note: all veggies should be
washed, drained & allowed
to dry before layering in dish)
Salad:
1 head iceburg lettuce, cut up
1 head cauliflower, cut into
small pieces
1 lb. cherry tomatoes, halved or
quartered
1 medium sweet onion, coarsely
diced
1 C. frozen peas
1 C. bacon bits
2 C. sharp Cheddar cheese, shredded

Dressing:
1 C. mayonnaise
1/4 C. grated Parmesan cheese
1/4 C. sugar
dash salt
dash black pepper
=
In a tall glass bowl layer clean/dry
vegetables. Make even layers of
veggies to that each layer can be
seen in the bowl. Beginning with
lettuce, then layer cauliflower,
tomatoes, onion & peas. Cover
& refrigerate at least 2 hours, up to
overnight.   Serves 12

NOTE: dressing can be mixed up
ahead of time but should be
stored in a separate sealed bowl until
just before serving.

-Layered salad can be mixed up
the night before, covered & store
in fridge.

Other suggestions for adding:
chopped bell pepper, corn,
broccoli, raisins or dried
cranberries.

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

Strawberry Punch

1 (46 oz) can pineapple juice,
chilled
2 1/4 C. water
3/4 C. pink lemonade concentrate,
thawed
3/4 C. sugar
1 quart strawberry ice cream
2 1/2 quarts ginger ale, chilled
1 pint fresh strawberries, hulled/
sliced
=
In a punch bowl combine first
 four ingredients. Add ice cream &
stir gently. Add ginger ale; stir
gently. Add strawberries; stir
& serve immediately. Makes 6 quarts

(recipe: Mama’s favorite recipes FB)
—————————-

Creamy Bacon/Pea Salad

Dressing:

1/2 C. sour cream
1/3 C. mayonnaise
1 T. sugar
1 T. white vinegar
1/2 tsp. salt
1/2 tsp. black pepper

Salad:

4 C. frozen sweet peas, thawed
12 strips bacon, cooked crisp, finely
chopped or crumbled
1/2 C. shredded Cheddar cheese
1/2 medium red onion, diced
–
In small bowl whisk dressing ingredients.
Cover & refrigerate.
In large bowl combine peas, bacon, cheese
& onion. Pour salad dressing over salad;
toss well. Cover & chill 2-3 hours before
serving. Serves 12

(recipe: kitchenfunwithmy3sons.com)
——————————-

Easy Oven Omelet

8 eggs
1 C. shredded Cheddar cheese
1/2 C. milk
1 C. cooked/crumbled turkey sausage
(or other sausage of your choice)
1/2 C. diced onion
1/2 C. chopped bell pepper
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ square baking pan
with nonstick cooking spray. In a
large bowl beat eggs. Add milk &
all other ingredients – beat well
then pour into prepared pan.
Bake 40 minutes until it no longer
wiggles in the middle when you
shake it a bit.

(recipe: southernplate.com)
————————-

Crockpot Glazed Coffee Cake

3 1/2 C. Bisquick baking mix,
divided
1 1/2 C. sugar
1 C. vanilla yogurt
2 eggs, beaten
1/2 C. brown sugar, packed
1 tsp. cinnamon
1 C. powdered sugar
3 T. milk
=
Spray insides of crockpot with
nonstick cooking spray. Cut a
piece of parchment paper to fit
the bottom of crockpot – place
paper in crockpot & spray top
with nonstick spray. In a bowl
mix 3 C. baking mix, sugar, yogurt,
eggs & vanilla.
In another bowl mix remaining
Bisquick mix, cinnamon & brown
sugar. Spread half of batter in bottom
of crockpot  – cover with half brown
sugar mixture. Spoon rest of batter on
top of sugar mixture – end with
remaining brown sugar mixture.
Place 2 paper towels under lid of
crockpot; cover & cook  on High
1 1/2 to 2 hours until a toothpick
inserted into center comes out clean.
Let stand 10 minutes.
Use a spatula to run around edge of
cake to separate cake from crockpot.
Flip cake onto a serving plate &
remove parchment paper from cake.
In a bowl mix powdered sugar & enough
milk to make a drizzle – drizzle glaze
over cake. Serves 10-12

(recipe: recipesthatcrock.com)
———————————

Crockpot Razzelberry Crisp

1 (21 oz) can raspberry pie filling
(or your favorite flavor)
1/2 C. quick-cooking oats
2/3 C. brown sugar, packed
1/2 C. flour
1 tsp. brown sugar, packed
1/3 C. butter, softened
–
Spray crockpot inside with
nonstick cooking spray. Spread
pie filling evenly on bottom of
crockpot. In a bowl mix oats,
brown sugar & flour; cut in
butter & sprinkle mixture
evenly over pie filling. Cover &
cook on Low 4-5 hours. It will
be hot & bubbly when done.
Serve warm. Serves 4

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

Hope the recipes help you If you’re still needing suggestions!

Hugs;

Pammie

Counting down the days

Just got off my Zoom meeting with my Library Knit Group; last night was my regular Knit/Crochet Zoom group. Our librarian was working the ‘front desk’ today and couldn’t host the zoom so I did. The ladies asked me to PLEASE have another Knit/Zoom next week (guessing the library will be closed that day). It’s nice to know that they enjoy the camaraderie – I know I do.

Cinnamon Roll Sugar Cookies

Cookies:

1 C. butter, softened
1 C. sugar
2 eggs
1 T. vanilla
3 C. flour
3 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt

Frosting:

4 oz. cream cheese, softened
8 T. butter, softened
2 1/2 C. powdered sugar
1 tsp. vanilla
1-2 tsp. milk or cream, as needed
additional cinnamon – for sprinkling
=
In large bowl using elec. mixer, beat
butter & sugar until light & fluffy. Add
eggs, one-at-a-time, followed by vanilla
mix well. Add flour, baking powder,
cinnamon & salt – mix until a firm dough
forms. Chill 30 minutes.
=Preheat oven 375 degrees F.
Line several baking sheets with
parchment paper. Roll dough into
1-inch balls & place on prepared
sheets. Flatten each ball slightly
with your hand (or a drinking glass)
to be about 1/3 – 1/2 inch thick.
Bake 7-9 minutes until bottom
edges are slightly golden brown.
Remove to a cooling rack – cool
completely before frosting.

Frosting:
In a bowl using elec. mixer, beat
cream cheese & butter until light &
fluffy. Add powdered sugar & beat
until smooth. Add vanilla & milk (as
much milk as needed to reach
desired consistency). Beat until light
& fluffy. Pipe onto cooled cookies in
a spiral shape & sprinkle tops with
cinnamon. Makes 24

(recipe: iheartnaptime.net)
———————————–

Bacon Ranch Jalapeno Cheeseball

16 oz. cream cheese, softened
2 C. Monterey Jack cheese, shredded
2 green onions, diced
3 medium jalapeno peppers, seeded/diced
1 (1 oz – or 2 T.) dry ranch seasoning mix
10 slices bacon, cooked/crumbled – divided
=
Crackers or pretzels for dipping
=
Cut a 10 X 10″ piece of plastic wrap; place
on flat surface or counter
In a large bowl using an elec. mixer, beat
cream cheese until smooth. Add cheese, onions,
jalapenos & ranch seasoning – fold in half the bacon.
Scrape sides of bowl using a spatula, bringing all of
the mixture to the center of the bowl, forming a
ball. Grease your hands with butter or oil (to
prevent sticking) – pick up cheese mixture & form
it into a ball. Place ball on plastic wrap & bring
together the edges of the wrap to seal the ball.
Refrigerate 1 hour.
Remove from fridge, remove plastic wrap &
roll ball in remaining crumbled bacon. Place
on a serving plate & serve with crackers or
pretzels. Serves 24

(recipe: iamhomesteader.com)
—————————————

Cranberry-Brie Knots
(appetizers)

2 T. olive oil
1 (28) oz. pkg. refrigerated pizza
dough, room temp.
1 (4 oz) wheel Brie cheese
3/4 C. prepared whole berry
cranberry sauce
1 tsp. Italian seasoning
kosher salt/black pepper
6 T. unsalted butter, melted
=
Brush bottom of rimmed baking
sheet with olive oil. Place dough
on sheet & brush top of the dough
with remaining oil. Cover lightly
with plastic wrap. Let rest at room
temperature 1 hour (until just about
doubled in size).

Cut off rind from sides of Brie cheese
then cut into 18 equal-sized cubes.
Lightly flour a work surface.
Using floured hands, shape dough into
an 18″ X 4″ rectangule. Using a pizza
cutter or sharp knife, cut dough into
18 1-inch wide strips.

Shape each strip into a 10-inch long
rope & tie in a knot (like a pretzel),
tucking the two ends of the rope
underneath it. Divide the knots
between 2 baking sheets – let rest
until slightly puffed, 40-45 minutes.
=
Preheat oven 425 degrees F.
and position oven racks in upper &
lower thirds of oven.
Cut a small slit in top of each knot using
a sharp paring knife. Use your fingers to
create a small well. Spoon a heaping
1/4 tsp. cranberry sauce in each well
& top with a piece of Brie. (reserve
remaining cranberry sauce for serving).
Brush tops of knots with 4 T. melted
butter; sprinkle tops with Ital. seasoning,
1/2 tsp. salt & a few grinds black pepper.
Bake 20-25 minutes until cheese is melted
& dough is fully cooked, turning light golden.
let rest 10 minutes before serving.
Stir rest of cranberry sauce with 2 T. melted
butter in a small bowl. Serve with the
knots for dipping. Makes 18

(recipe: foodnetwork.com)
———————————

Crockpot Maple Glazed Walnuts

16 oz. walnut halves
1/2 C. unsalted butter
1/2 C. real maple syrup
1 tsp. vanilla
=
Line a rimmed baking sheet
with parchment paper.
Place all ingredients in a 4-6 qt.
crockpot; stir to combine.
Cover & cook on Low 2 hours,
stirring at least 3 times, making
sure all walnuts are coated.
Spoon or pour walnuts onto
prepared sheet – spread out
evenly. Cool completely before
eating or storing. Serves 16

(recipe: crockpotladies.com)
—————————

Crockpot Garlic Parmesan Potatoes

3 lb. baby Yukon Gold or red potatoes
3 T. butter, melted
2 T. olive oil
4 cloves garlic, minced
1/4 C. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. black pepper
–
Additional Parm. cheese, for serving
2 T. fresh chopped parsley, garnish
=
Spray insides of crockpot with
nonstick cooking spray. Place potatoes
in crockpot.
In a small bowl whisk butter, olive oil,
garlic, Parm, Ital. seasoning, salt/pepper –
pour mixture over potatoes evenly – gently
mix to coat well.
Cover & cook on High 3-4 hours (Low 5-6 hrs)
until potatoes are tender. Sprinkle with
additional Parm cheese & parsley before
serving (if using.). Serves 6-8

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

Honey-glazed Balsamic Chicken

1/3 C. honey
1 T. balsamic vinegar
2 tsp. dried thyme
salt/pepper, to taste
3 lb. chicken, thighs/drumsticks
preferred
=
Preheat oven 475 degrees F.
Line a large rimmed baking sheet
with foil or parchment paper.
Place chicken pieces on sheet & season
with salt/pepper – rub into chicken. In
a small bowl whisk honey, vinegar &
thyme – drizzle a small amount on each
piece of chicken – use a brush to coat
each piece. Roast 20-25 minutes until
chicken is cooked through, brushing
glaze on 2 more times during roasting.
Serve immediately. Serves 6

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

Chicken Cordon Bleu Puffs
(appetizers)

2 T. butter
2 T. flour
1 C. milk (poster used 2%)
1 T. grated Parmesan cheese
1 tsp. lemon juice
3/4 tsp. seasoned salt
1/2 tsp. Dijon mustard
2 C. rotisserie chicken, cubed
4 slices deli ham, chopped
1/2 C. shredded Swiss cheese
1 (17.30 oz) pkg. frozen puff
pastry, thawed
–
Preheat oven 400 degrees F.
Spray 8 jumbo muffin cups with
nonstick cooking spray.
In small saucepan melt butter
over medium heat. Stir in flour until
smooth; gradually whisk in milk &
bring to boil, stirring constantly.
Cook & stir until thickened, 2-3
minutes. Stir in Parm. cheese, lemon
juice, season’d salt & mustard; remove
from heat. Stir in chicken, ham &
Swiss cheese.
On a lightly floured surface, unfold
pastry. Roll each pastry out into a
11-inch square. Cut each pastry into
fourths & place each into prepared
muffin tins, pressing gently onto
bottoms & up sides, allowing
corners to point up. Divide chicken
mixture into cups & bring pastry
corners together – pinch to seal.
Bake 20-25 minutes until golden
brown. Makes 8

(recipe: tasteofhome.com)
—————————

Almond Joy Cake

Cake:
1 box chocolate cake mix*
==
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

*Prepare and bake cake accordg. to pkg.
directions – you can use any cake
mix. Poster substituted milk in place
of water in directions & added
1 tsp. almond extract & 1/2 C.
chopped almonds to batter.
Bake cake.

Prepare Filling:

1 C. evaporated milk
1/2 C. sugar
26-30 large marshmallows
1 (14 oz) pkg. shredded coconut

In a saucepan on stove combine
evap. milk, sugar & marshmallows.
Cook over medium heat just until
marshmallows are melted (do not
boil). Stir to keep from burning. Once
melted (about 6-7 minutes) remove &
stir in coconut – mix well & spread over
hot cake.

Topping:
1/2 C. evaporated milk
1 stick (8 T) butter
1/2 C. sugar
1 C. chocolate chips
1/2 C. chopped almonds
==
In a saucepan on stove bring evap.
milk, butter & sugar to a boil. Remove
from heat & stir in choc. chips until
melted; stir in almonds & spread over
coconut filling on cake.
Keep cake refrigerated when not serving.

(recipe: thesouthernladycooks.com)
———————— 

Hope your holiday plans are coming together!

Hugs;

Pammie

and here’s MORE Recipes!

Took a quick trip out today to try to finish up the Christmas ‘shopping’ – for stocking stuffers! Success – went to WalMart (a place I visit about 2-3 times a YEAR). The one I went to is about 20 minutes away & I tend to forget about it. Got 3 BIG balls of yarn for $6.49 each – YAY! (Yes, I know – those are not stocking stuffers . . . hehehe).

Puppy Chow
(sweet candy appetizer)

1/2 C. creamy peanut butter
1 (4 oz) bar semi-sweet chocolate
8 C. oven-toasted rice cereal squares
1/2 C. powdered sugar
=
Cover baking sheets in waxed paper.
In a large microwave-safe bowl,
microwave peanut butter & chocolate
on High 1 1/2 minutes; stir until
chocolate is completely melted & mixture
is well blended. Add cereal & toss to coat
evenly. Spread in single layer on prepared
baking sheets & separate cereal pieces.
Cool completely.

Transfer cereal to a clean paper bag (or
large ziplock bag). Add sugar; close bag
& shake gently to evenly coat cereal
mixture with sugar.
Makes 18 servings (1/2 C. each)
Store in tightly covered container at
room temperature.

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

3-Ingredient Sugar Cookies

1 stick plus 2 T. salted butter, softened
1/3 C. granulated sugar
1 C. flour
(sprinkles)
=
Preheat oven 325 degrees F.
In large bowl using elec. mixer, beat
butter & sugar until light & fluffy,
then stir in flour. Form dough into
1″ balls & place 2 inches apart on
ungreased cookie sheet. (If using
sprinkles, flatten cookies into a disc
shape using your finger & top with
sprinkles).
Bake 15-17 minutes until edges are
lightly golden. Makes 12

(recipe: delish.com)
—————————-

Whipped Shortbread Cookies

small jar maraschino cherries, well
drained (place on paper towel & pat
dry) – remove any stems
1 lb. butter, softened (4 sticks)
1 C. powdered sugar, sifted
2 tsp. almond extract
3 C. flour
1 C. cornstarch
–
sprinkles, for decorating
–
Preheat oven 300 degrees F.
Using elec. mixer, cream butter until
pale & creamy, about 3 minutes.
On Slow, add powdered sugar – scrape
& mix again. Add almond & mix again.
Sift flour & cornstarch together & slowly
add to bowl with mixer on Low speed.
Scrape & mix 1 more time.
Scoop out dough (about 1 1/2 T. each)
onto ungreased cookie sheets, 12 per
sheet.  (these cookies spread, so no
more than 12 per sheet).
Press the top down with your finger
to about 1/2 inch thick – press a cherry
into center of half of the cookies and/or
sprinkle with sprinkles, pressing them
into the tops.
Bake 1 pan at a time in center of oven
22 minutes.* Remove from oven &
let stand a few minutes then remove
gently to a wire rack to cool. Do NOT
try to pick them up with your hands while
warm, they are very delicate & will break
when warm. Makes about 3 1/2 dozen.

*Poster baked 1 sheet at a time, setting
a timer for 15 minutes then moved the pan
up a rack for final 7 minutes of baking. The
results were lightly browned on bottom &
firm in center when lightly pressed

(recipe: afamilyfeast.com)
————————-

Pimento Cheese Spread

3 C. shredded or grated Cheddar
cheese
1 (4 oz) jar pimentos, undrained
8 oz. cream cheese, softened
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder (or 1 tsp.
minced garlic)
1/2 tsp. onion powder
1/2 C. mayonnaise
5-6 drops hot sauce (or more,
to your liking)
1/2 tsp. smoked paprika
=
In large bowl using elec. mixer,
combine all ingredients. Place
in serving bowl (and/or) refrigerate
until ready to serve.
(If refrigerating – remove from fridge
& let stand a few minutes – stir before
serving). Serve with crackers. Makes 3 cups

(recipe: thesouthernladycooks.com)
=================
(RECIPE CONNECTED WITH ABOVE RECIPE)
Pimento Cheese Party Bread

1 loaf round Italian bread
1 C. (above cheese spread)
4 slices cooked bacon, crumbled
=
Preheat oven 350 degrees F.
Slice bread diagonally one way then again
the other way to make little 1-inch diamond
shaped cuts. Do not slice all the way through
Using a butter knife, spread about 1/2 C.
cheese spread between the bread slices so
that some gets down into the bread. Spread
the rest of cheese all over top & crumble
the bacon over top. Wrap entire loaf in
foil & bake 15 minutes.
–
Remove bread from oven; unwrap the top &
broil bread 2-4 minutes so that cheese gets
completely melted & bread is a little brown &
crusty. Serve immediately.
Serves 6

(recipe: thesouthernladycooks.com)
————————————-
Honey Baked Ham

8 lb. spiral cut ham
1/4 C. honey
2 C. granulated sugar
3/4 tsp. onion powder
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. smoked paprika
–
fresh herbs – for garnish, if desired
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place ham,
cut side down, in pan & pour honey
over top – cover with foil.
Bake 2 hours until a thermometer
inserted into ham reads 140 degrees F.
Remove ham from oven & preheat broiler.
=
Glaze:
In medium pan add 1/2 C. drippings from
ham pan (or 1/2 C. water), sugar, onion
powder, cinnamon, nutmeg, ginger, cloves
& paprika – stir to combine – bring to boil.
Boil 1 minute exactly.
Pour half of glaze over ham & place ham
under broiler – broil 1-2 minutes until glaze
starts bubbling. Remove from oven & pour
remaining glaze over ham – broil 1-2 minutes
more.
Remove from oven & separate slices; transfer
ham to a serving platter & garnish with herbs,
if desired. Serves 8

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

Dry Brined Turkey
(48 hour recipe)
Dry Brine:
3 T. kosher salt
1 1/2 T brown sugar
1 1/2 tsp. dried thyme
1 tsp. garlic powder
–
Turkey:

12 lb. turkey – giblets & neck, removed
1 lemon, quartered
1 onion, quartered
6 cloves garlic, smashed
8 T. butter, softened
1 tsp. black pepper
(fresh herbs & fruit for garnish-
optional)
=
Brine:
Place dry brine ingredients in a bowl;
stir to combine

Turkey:
Pat turkey dry; rub dry brine all over
outside of turkey. Loosen skin on turkey
breast & place some of dry brine under
skin. Place turkey on a rack in a roasting
pan & cover loosely with foil. Let turkey
stand in fridge 48 hours.
======
Preheat 450 degrees F.
Tuck wings of turkey under body; stuff
cavity with lemon, onion & garlic.
Place butter & pepper in a bowl & stir until
well combined. Spread butter mixture all
over turkey, on top & underneath the skin.
Tie turkey drumsticks together with kitchen twine.
Cook 30-40 minutes until turkey has started to turn
golden brown.
Reduce heat to 350 degrees F.
Bake another 2 hours (until a meat thermometer
inserted into thickest part of thigh reads 165 degrees F.)
Also check thickest part of breast to make sure it’s the
same 165 degrees F. NOTE: if your turkey is getting too
brown, you can cover the top with foil.
Transfer turkey to a serving platter & garnish with herbs
& fruit, if desired. Let turkey rest 20 minutes before
carving. Serves 12

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

Ham & Cheese Sticky Buns
(appetizers)

1 (8 oz) pkg. refrigerated crescent
rolls
2 T. spicy brown mustard
1/2 C. finely diced cooked ham
1 T. finely chopped onion
3/4 C. shredded Swiss cheese
2 T. light brown sugar, divided
–
Preheat oven 375 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray.
On a flat surface, unroll dough;
pinch seams together. Evenly
spread mustard on dough then
sprinkle ham, onion, cheese &
1 T. brown sugar over mustard.
Starting at long side, roll up tightly,
making sure seams are pinched
together. Using a serrate knife,
cut into 12 slices & place each in
a muffin cup, cut sides down. Sprinkle
tops evenly with brown sugar.
Bake 20-25 minutes until golden brown.
Let cool 5 minutes then remove from
tin. Serve warm; makes 12

(recipe: mrfood.com)
==================

Our weather is holding with NO SNOW – YAY!

Hope you’re having a GREAT day!

Hugs;

Pammie

More Recipes!

2-Ingredient Peanut Butter Fudge

3 C. peanut butter chips (or your
favorite chips)
1 (14 oz) can sweetened condensed milk
=
Line a 8 X 8″ baking dish with parchment
paper – spray with nonstick cooking spray.
In a pot on Low heat, combine both
ingredients. Let chips melt until, when
stirred, it is smooth (do not bring to boil).
Spread mixture into prepared pan & let
set for about 1 hour. (You can refrigerate it,
but there is no need). Once fudge begins
to set up, cut into pieces with a knife.
Makes 12-15 pieces.

(recipe: thesouthernladycooks.com)
——————————

5-Ingredient Raspberry Cheesecake
Thumbprint Cookies

4 oz. cream cheese, softened
8 T. salted butter, room temp.
1/2 C. + 3 T. sugar
1 C. + 3 T. flour
1/4 C. raspberry preserves
=
Using elec. mixer (with paddle attachment)
In large bowl mix cream cheese & butter
until light & fluffy, scraping down the sides
as needed. Add sugar – beat well. Add flour,
a small bit at a time, beating on Low speed,
just until incorporated. Cover bowl with
plastic wrap & refrigerate at least 45 minutes
(up to 2 hours).
–
(30 minutes prior to baking)
=
Preheat oven 375 degrees F.
Line a large baking sheet with
parchment paper.
Using a cookie scoop, scoop out 1 T.
sized balls of dough, roll into balls &
place on sheet. Lightly press your thumb
in center of dough to make a small ‘well’.
Fill each ‘well’ with 1/2 tsp. rasp. preserves.
Bake 11-12 minutes until golden brown on
edges (they will still be soft when removed
from oven)
Cool on sheet 10 minutes then remove very
carefully to a cooling rack to cool completely.

(recipe: Quick & Easy Recipes – FB)
——————————

Parmesan Roasted Green Beans

1 1/2 lb. green beans, fresh/trimmed
1 T. olive oil
1/3 C. Parmesan cheese, grated
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 425 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray. Coat gr.
beans in olive oil then add Parm.
cheese, garlic powder, salt/pepper –
stir to coat. Spread beans in an
even layer on sheet & bake 15 minutes.
Use a spatula to flip beans & continue
cooking another 10 minutes until tender.
Serves 6

(recipe: iwashyoudry.com)
———————————–
Spinach/Feta-stuffed Chicken Breasts

1 tsp. olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 C. chopped scallions
1 (10 oz) pkg. frozen chopped
spinach/thawed & liquids squeezed out
1/4 C. chopped parsley
1 T. fresh dill
1/2 C. (2.5 oz) crumbled Feta cheese
1/3 C. (fat free) ricotta cheese
1/4 tsp. kosher salt/black pepper, to taste
8 boneless, skinless chicken breasts (thin-cut)
1 large egg
1 T. water
1/2 C. whole wheat seasoned breadcrumbs
(could use regular or Italian)
=
Preheat oven 350 degrees F.
Spray large rimmed baking sheet with
nonstick cooking spray.
In a medium skillet heat oil; add onions,
garlic & scallions – saute about 1 minute.
Add spinach, parsley, dill, 1/4 tsp. salt &
pepper – cook 1 minute until heated through.
Remove from heat & mix in feta/ricotta
cheeses. Season chicken lightly with more
salt/pepper. Place about 1/4 C. spinach
mixture in center of each breast; roll,
laying seam-sides-down on a platter or
piece of waxed paper. In a small bowl
whisk egg & water with a pinch of salt.
Place breadcrumbs in another bowl.
Dip chicken rolls in egg mixture then into
breadcrumbs. Place, seam-sides-down on
baking sheet. Lightly spray tops with
nonstick cooking spray.
Bake 25 minutes until cooked through.

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

Crockpot Christmas Stuffing

1 C. butter
3/4 C. minced onion
1 1/2 C. chopped celery
2 tsp. coarse kosher salt
1 1/2 tsp. ground sage
1 tsp. dried thyme
1/2 tsp. black pepper
9 C. soft bread, cut into cubes (about
1 loaf)
=
In large skillet heat butter; add onion &
celery – cook over medium-high heat
until veggies are tender. Stir in salt, sage
thyme & pepper. Mix in bread cubes – stir
until bread is evenly coated in butter mixture.
Add mixture to crockpot. Cover & cook on
Low 2-4 hours.
Makes 9 Cups (enough to stuff a 12 lb. turkey)
Serves 9

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

Bacon-wrapped Smokies
(appetizers)

1 (12 oz. ) pkg. Little Smokies
sausages (cocktail sausages)
1 lb. bacon (do not use thick cut),
cut into thirds
1/2 C. brown sugar (can use light)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1 T. chopped parsley
=
toothpicks
=
Preheat oven 375 degrees F.
Spray a rimmed sheet pan with
nonstick cooking spray.
In a bowl add brown sugar, garlic
powder, onion powder & pepper –
stir to combine. Wrap each little
smokie in a piece of bacon then
roll in brown sugar mixture; place
a toothpick through bacon to secure
& place on prepared sheet – repeat
with rest of ingredients.
Bake 15 minutes; flip sausages over
then bake an additional 10-15
minutes until bacon is crispy.
Place on a serving plate, remove
toothpicks (if desired) & sprinkle
with parsley. Serves 15

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

Loaded (Crack) Potatoes

1 (32 oz) pkg. frozen hash brown
potatoes, thawed
1 (16 oz) container sour cream
8 slices bacon, cooked crisp/crumbled
1 (1 oz) pkg. Ranch salad dressing mix
2 C. shredded Cheddar cheese, divided
(or more, to taste)
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large bowl combine
thawed hash browns, sour cream, bacon,
dry ranch mix & 1 C. cheese – stir until
well mixed & spread into prepared dish.
Cover with foil & bake 45 minutes. Remove
foil; sprinkle remaining cheese evenly on top
& bake about 15 minutes more, until cheese
is bubbly & light brown around edges.
(recipe: dailyrecipesblog.com)
———————————

Spinach/Feta/Pomegranate Salad

1 (6 oz) pkg. baby spinach leaves
3/4 C. pomegranate seeds
1/2 C. crumbled feta cheese
3 slices cooked bacon, crumbled
3 green onions, sliced
1/3 C. balsamic vinaigrette dressing
(Kraft)
=
In large bowl toss spinach with all
ingredients (except dressing). Add
dressing just before serving, mix
lightly. Serves 6

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

Crockpot Salted Caramel
Apple Spoon Cake

2 (20 oz, ez) cans apple pie filling
1 (16.5 oz) box white cake mix
12 oz. box salted caramel bits
1/4 C. butter, sliced
=
Spray insides of crockpot with
nonstick cooking spray.
Pour apple pie filling in bottom
of crockpot & spread out. Sprinkle
dry cake mix evenly on top. Top with
salted caramel bits. Place butter
slices around edges.
Place 6-8 paper towels on top of
crockpot opening then place lid.
Cook 2-3 hours on High.
Serves 12

(recipe: recipesthatcrock.com)

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

Have a GREAT day!

Hugs;

Pammie

Happy Thursday!

Well, I spoke a little too soon about the S-N-O-W situation; we have ‘some’ (about 3/4″) so I can’t complain, I guess. Yesterday found the electrician finishing up all of the lighting for the garage & porch; today the township inspector came out to give us our final approval – WE ARE DONE! YAY! Husband was reading through the manual for how to operate the electric garage door opener, along with how to use the built-in one in my van (we’ve never had a door opener before! NEW TOY!).

Lots more recipes to share with you:

Grandma’s Candy Popcorn

1 1/3 C. popcorn kernels (POPPED),
about 25 C. popped
2 C. granulated sugar
1/2 C. water
1 T. butter
1 tsp. food coloring
1/4 tsp. salt
=
Line baking sheets with waxed
paper.
Place popped popcorn in very large
bowl (you will need room to stir the
candy mixture in). In medium pot
over medium-high heat, bring sugar,
water & butter to a boil; reduce heat
to medium & boil, stirring constantly,
3 minutes. Stir in food coloring & salt;
pour over popcorn, stirring to coat
(make sure you work QUICKLY!). Spread
on baking sheets & let dry 1-2 hours
until no longer sticky.
This will last a long time at room temp in
an air tight container. (at least 1-2 weeks).
NOTE: You can prepare this is batches &
color each batch a different color.

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

No-Bake Eggnog Pie

1 (3.4 oz) box vanilla instant pudding mix
1 3/4 C. cold eggnog
1 C. Cool Whip, thawed
1 graham cracker pie crust
=
additional Cool Whip for topping (thawed)
ground nutmeg, for dusting (optional)
=
In large bowl using elec. mixer, beat pudding
mix with eggnog 2 minutes (should thicken
slightly) Gently fold in Cool Whip until just
combined – spoon into pie crust.
Refrigerate at least 4 hours.
Options:
Cut slices & sprinkle a bit of nutmeg on top
of slices, top with dollops of Cool Whip –
(or) Sprinkle nutmeg on cooled pie, then
dollop Cool Whip on top of entire pie – slice
& serve. Serves 6-8

(recipe: lovebakesgoodcakes.com)
————————-
Gingerbread Cheesecake Dip

8 oz. cream cheese, softened
1/4 C. brown sugar
1/4 C. powdered sugar
3 T. molasses
1 tsp. ground ginger
1 tsp. ground cinnamon
pinch nutmeg
4 oz. Cool Whip, thawed
sprinkles
=
Dippers
graham crackers
vanilla cookies
=
In a bowl using elec. mixer, beat
cream cheese until smooth. Add
sugars & molasses; beat until
smooth & combined. Add ginger,
cinnamon & nutmeg – mix until
combined. Fold in Cool Whip
until combined. Add sprinkles on top
(or transfer to a serving dish THEN
add sprinkles).
Chill until served; serve with dippers.

(recipe: FB – ADT sponsored)
—————————–

Cheesy Bacon Pinwheels
(appetizers)

1 egg
3/4 C. shredded Cheddar cheese
1/3 C. sliced scallions (or green onions)
1 T. water
3/4 C. shredded mozzarella cheese
1 tsp. garlic powder
1/2 C. cream cheese, softened
1/2 C. real bacon bits
1 sheet frozen puff pastry, thawed
(from a 17.3 oz. box)
=
Preheat oven 375 degrees F.
Spray 2 baking sheets with nonstick
cooking spray.
In small bowl whisk egg & water.
In medium bowl combine cream cheese,
Cheddar & Mozz. cheeses, bacon, scallions
& garlic powder – mix well.
Unfold pastry sheet on flat surface. Brush
edges with egg mixture. Spread cheese
mixture evenly over puff pastry. Starting
with short side, tightly roll up (jelly roll
style). Cut into 1-inch slices & lay flat on
baking sheets. Brush tops & sides with egg
mixture.
Bake 20-25 minutes until golden brown.
Serve warm. Serves 8+

(recipe: easyhomemeals.com)
—————————

Stuffed Phyllo Crisps
(appetizers)

1 1/2 sticks butter, melted
12 oz. cream cheese, softened
1 (9 oz) pkg. frozen chopped
spinach, thawed/drained well
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. black pepper
1/4 C. sun-dried tomatoes in
oil, drained & chopped
1/2 (16 oz) pkg. frozen phyllo
dough, thawed *
=
Preheat oven 350 degrees F.
Brush a thin layer of butter
on bottom of 9 X 13″ baking dish.
In medium bowl, combine cream
cheese, spinach, garlic powder,
onion powder, salt/pepper – mix
well. Stir in sun-dried tomatoes.
Carefully unwrap phyllo onto a flat
work surface. Remove 1 sheet of
dough & place on bottom of baking
dish, trimming edges if needed to
fit dish. Brush top of dough lightly
with butter – repeat with 6 more
sheets, brushing each with butter.
Gently spread half spinach mixture
over dough in pan. Place a sheet of
dough on top of mixture & lightly
brush with butter – repeat 4 more
times, brushing each phyllo sheet
with butter. Gently spread remaining
spinach mixture on top then repeat
layering with 7 more sheets of phyllo,
brushing each layer with butter. Before
baking, use a sharp knife to cut the
raw phyllo into a diagonal pattern
(so it looks like diamonds – cut through
to bottom so each piece is cut through).
Bake 40-45 minutes until golden brown &
crisp. Serve warm. Serves 8+

* Once you open the box of phyllo, place
a wet paper towel or kitchen towel over
the dough sheets you are not using, to
keep them moist (they will dry out quickly
if you don’t).

(recipe: easyhomemeals.com)
——————————

Crockpot Italian Sausage & Spinach Soup

1 lb. ground Italian sausage
1 C. diced onion
1 T. minced garlic
7 C. chicken broth
3 medium carrots, peeled/cut into
quarter-inch rounds
1-12 oz. uncooked bowtie pasta
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. Italian seasoning
1 (12 oz) can evaporated milk (or
Half & Half or heavy cream)
1/2 C. grated Parmesan cheese
4 oz. chopped spinach or kale
=
Heat a pan over medium-high heat;
add sausage & onion. Brown about
5 minutes then add garlic – saute
20 seconds; drain & transfer to crockpot.
Add broth, carrots, pasta, salt/pepper &
Italian seasoning to crockpot.
Cover & cook on Low 4 hours. Add evap.
milk, Parm. cheese & spinach, salt/pepper
to taste & ladle into bowls. Serves 8-10

(recipe: 365daysofcrockpot.com)
————————————-

Garlic Parmesan Pull Apart Bread

1 tube refrigerated Grands biscuits
1/2 stick butter, cold
3 cloves garlic, minced
1/2 C. grated Parmesan cheese
1 tsp. Italian seasoning (optional)
–
Preheat oven 350 degrees F.
Place 1/2 stick cold butter in a
Bundt pan & melt it in preheating
oven. Cut biscuits into quarters.
In a bowl place biscuit pieces, garlic,
Ital. seasoning & Parm. cheese. Once
butter has melted, add to biscuit
mixture, sprinkling with any cheese &
garlic that gets left behind in bowl.
Place biscuit mixture into Bundt
pan & bake 20-22 minutes until
golden brown. Invert onto a serving
plate.

(recipe: justapinch.com)
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Creamy Cranberry Pie

2/3 C. boiling water
1 (3 oz) pkg. Jell-O cranberry
flavored gelatin
1/2 C. cold water
ice cubes
1 (8 oz) tub Cool Whip, thawed
1 tsp. orange zest
1 C. whole berry cranberry sauce
1 ready-to-use graham cracker pie
crust (6 oz)
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Place dry jello mix in a large bowl; stir
in boiling water for 2 minutes until
completely dissolved. Add enough
ice cubes to cold water to measure
1 Cup – add to gelatin; stir until
slightly thickened – remove any
unmelted ice.
Add Cool Whip & orange zest; beat
using a wire whisk until well blended.
Gently stir in cranberry sauce. Refrigerate
20-30 minutes until mixture is very thick
& will mound. Spoon into crust & refrigerate
4 hours until firm.
Store leftovers in fridge.
Serves 8

(recipe: myfoodandfamily.com)

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Have a GREAT day!

Hugs;

Pammie