Earlier in the week it was ‘supposed” to be 80 degrees F. today – woke up to 40’s, cloudy and rainy – sigh. I worked more on the next baby blanket: this one will be using up various baby yarns in a “Feather & Fan” pattern divided by a white ridge between yarns (I’ve done it years ago and thought it would be good to use up more baby yarn that’s too small to make something BIG into).
We were also supposed to watch our 4 yr old grandson 2-4 p.m.; got a call from my son saying time has changed: 10 – 4! Oh well, Grandpa & grandson watched TV together then both fell asleep on the couch together (I read a book).
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Buttermilk Cake w/Caramel Icing
Cake:
1 C. butter, softened
2 1/3 C. sugar
1 1/2 tsp. vanilla
3 large eggs, room temp.
3 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
Icing:
1/4 C. butter, cubed
1/2 C. packed brown sugar
1/3 C. heavy whipping cream
1 C. powdered sugar
=
Preheat oven 350 degrees F.
Grease & flour a 10 inch fluted
tube pan (or Bundt pan).
In large bowl cream butter &
sugar until fluffy. Beat in vanilla
& 1 egg at-a-time, beating well
after each addition.
In another bowl whisk flour,
baking powder & baking soda –
add to creamed mixture alternately
with buttermilk (batter will be thick);
pour into prepared pan.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Cool in pan 10 minutes before
removing to wire rack to cool
completely.
Icing:
In small saucepan combine butter,
brown sugar & cream – bring to a
boil over medium heat, stirring
constantly. Remove from heat;
cool 5-10 minutes. Gradually beat
in powdered sugar – spoon over cake.
Serves 16
(recipe: tasteofhome.com)
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Cashew Chicken Casserole
(overnight recipe)
2 C. uncooked elbow macaroni
3 C. cooked, cubed chicken
1/2 C. Velveeta cheese, cubed (can
use shredded Cheddar)
1 small onion, chopped
1/2 C. chopped celery
1/2 C. chopped green pepper, seeded
1 (8 oz) can sliced water chestnuts, drained
1 (10 3/4 oz) can cream of mushroom soup,
undiluted (can use cream of celery)
1 (10 3/4 oz) can cream of chicken soup,
undiluted
1 1/3 C. whole milk
1/4 C. butter, melted
2/3 C. crushed saltine crackers (about 20)
3/4 C. cashew halves
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Spray a 9 X 13″ baking dish with
nonstick cooking spray. Layer in the
dish the first 7 ingredients in the order
listed. In a large bowl combine soups, milk,
& water chestnuts – stir & pour into dish.
Cover dish & refrigerate overnight.
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Options: add green chili peppers and/or
a few chopped jalapenos for zip
Substitute crushed Cheez-it crackers
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Preheat oven 350 degrees F.
In a bowl toss cracker crumbs & melted
butter – sprinkle over top of casserole &
top with cashews.
Bake, uncovered, 35-40 minutes until
macaroni is tender. Serves 8
(recipe: tasteofhome.com)
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Crockpot Ham & Beans
1 (16 oz) pkg. dried Northern beans
1 C. cooked ham & ham bone (OR)
2 1/2 ham hocks
2 T. dried minced onion
1/4 tsp. ground cloves
salt/pepper, to taste
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Rinse beans & be careful to remove any
pebbles.
Place beans in crockpot & add remaining
ingredients. Cover in water until water
reaches about 2 inches above the beans.
Cook on High 2 hours; turn temperature
to Low & cook 4 hours.
Remove meat from bones & discard bones.
Stir & crush some of the cooked beans
to make the dish creamier.
Serves 6
(recipe: recipesthatcrock.com)
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Smothered Green Beans
1 lb. fresh green beans
6 slices bacon
3 stalks celery, chopped
1 onion, chopped
1 red pepper, chopped
3 plum tomatoes, seeded/chopped
2 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. paprika
1/4 tsp. black pepper
–
Place beans in large pot of boiling water
(enough water to cover beans) 6-8
minutes until crisp-tender. Drain & place
in ice water to stop the cooking process.
In large skillet cook bacon until crisp;
remove bacon to paper towels & reserve
2 T. drippings in skillet. Crumble bacon.
Cook celery, onion & red pepper in skillet
over medium-high heat 5 minutes. Add
green beans & remaining ingredients.
Cook, stirring often, until heated through.
Sprinkle bacon on top & serve.
Serves 6-8
(recipe: gooseberrypatch.com)
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Warm Taco Bean Dip
1 (8 oz) pkg cream cheese, softened
to room temp.
1 C. sour cream
2 (16 oz, ea) cans refried beans
1/2 C. salsa
1 pkt. dry taco seasoning mix
2 C. shredded Cheddar cheese, divided
2 C. shredded Monterey Jack cheese,
divided
–
diced cilantro or parsley, topping
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Dippers:
tortilla chips
(Fritos “Scoop” chips
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Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large bowl
mix cream cheese & sour cream; mix
in refried beans until well combined.
Stir in salsa & taco seasoning. Stir in
1/2 C. of each cheese & spread mixture
evenly in bottom of prepared pan.
Sprinkle top with remaining cheeses.
Bake, uncovered, 25-30 minutes until
cheeses are melted & dip is warmed
through. Sprinkle top with cilantro or
parsley. Serve with dippers.
Makes 12 servings
(recipe: thecountrycook.net)
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Pasta with “The Works”
1/2 C. thinly sliced pepperoni
1 medium green pepper cut into 2-inch
long strips (about 1 1/2 C.)
2 C. (Prego) Fresh mushroom Italian sauce
or traditional spaghetti sauce
1/3 C. pitted black olives, cut in half (optional)
3 C. rotini (sprial) pasta, cooked/drained
1 C. shredded Mozzarella cheese (about 4 oz)
–
Optional: grated Parmesan cheese
–
In a 10″ skillet over medium heat cook pepperoni
& peppers until peppers are tender-crisp, stirring
often. Stir in sauce & olives (if using) & bring to a
boil. Reduce heat to Low; cover & cook 10 minutes.
Stir pasta & mozzarella cheese into skillet & serve
with grated Parmesan cheese (if desired).
Serves 4
(recipe: campbells.com)
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Crockpot Whole Chicken
5 lb. whole chicken (neck & giblets
removed)
1 T. brown sugar
2 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 T. smoked paprika
=
In small bowl mix brown sugar, salt/
pepper, garlic powder & paprika.
Spray insides of crockpot with
nonstick cooking spray. Cut a long
piece of heavy-duty foil & roll into
a ring shape – place in crockpot as
a rack. Place chicken on top of foil &
rub spice mixture all over chicken.
Cover & cook on High 3-4 hours until a
thermometer inserted into thickest
part of chicken reads 165 degrees F.
Turn oven to Broil
Place chicken on a rimmed sheet pan
& broil 4-5 minutes until skin is brown &
crispy. Serves 6
(recipe: dinneratthezoo.com)
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Peanut Butter Bars
1/4 C. creamy peanut butter
1 C. water
1/2 C. butter
1 C. granulated sugar
1 C. brown sugar
2 C. cake flour
1 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. vanilla
–
Icing:
3/4 C. butter
1/4 C. buttermilk
1/2 C. creamy peanut butter
3 C. powdered sugar
1 T. vanilla
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In small saucepan bring peanut
butter, water & butter to a soft boil;
stir just until combined & remove
from heat – cool 5 minutes.
In large bowl mix flour, sugars & salt
using a whisk. Slowly add peanut
butter mixture & stir to mix. Add
eggs, buttermilk & vanilla – mix well
& pour into prepared pan.
Bake 20-30 minutes until set (it will
not rise much). Cool.
Icing:
In small saucepan add butter,
buttermilk, peanut butter & bring
to soft boil – remove from heat. Add
powdered sugar &vanilla – mix well.
Pour over cooled cake & allow to set.
If need: can refrigerate to speed up
cooling.
Cut into 12 bars
(recipe: thebutteredhome.com)
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Tomorrow is my second Pfizer Covid vaccine shot – I’m really hoping there won’t be any side effects. I’ve heard various comments on other friends reactions (or no reaction) so I’m sincerely hoping I’m in the ‘just sore arm’ category.
Try to stay healthy!
Hugs;
Pammie