Another new week starting –

Well, our snow is ‘staying’ – about an inch on the ground and temperatures in the high 20’s to mid 30’s. It’s a rather overcast day out there but we managed to get our grocery shopping done early; not a lot to buy – mostly needed MILK! How are you doing on leftovers? I ‘thought’ we had more in the fridge only to discover husband wiped out the last of the mashed potatoes – only things left are a few slices of smoked turkey, a few dollops of sweet potato casserole and maybe 2 cups wild rice casserole. I put a small ham in the oven yesterday (hoping to have it with the leftovers) – looks like I’ll be scrounging up some ‘sides’ to go with the ham tonight!

Apple Cinnamon Poke Cake

1 (21 oz) can apple pie filling
1 (15.25 oz) pkg. white cake mix –
plus ingredients to prepare batter
1 1/2 C. apple jelly
3/4 tsp. cinnamon, divided
1/4 tsp. ground nutmeg
1 (8 oz) tub Cool Whip, thawed
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Remove apples from filling – dice them
then stir into prepared cake batter. Reserve
pie filling ‘goo’ for later use. Pour batter
into prepared baking dish.

Bake 30-35 minutes until a toothpick inserted
into center comes out clean. Cool slightly.
Using the end of a wooden spoon, poke
holes about 1 inch apart all over top of cake.

In a medium bowl combine reserved pie filling
‘goo’, apple jelly, 1/2 tsp. cinnamon & nutmeg –
mix well & pour into holes in top of cake, spreading
over top of cake.

In another medium bowl combine Cool Whip &
remaining 1/4 tsp. cinnamon – mix well & spread
mixture evenly over top of cake. Refrigerate
3 hours or until ready to serve. Serves 15

(recipe: mrfood.com)
——————————-

Fried Olives
(stuffed with sausage & Parm. cheese)

1 (3 oz) link hot Italian sausage, casing
removed
1/4 C. plus 2 T. grated Parmesan cheese
1 T. chopped fresh parsley
20 large pitted green olives
3/4 C. breadcrumbs
1 C. flour
2 large eggs, lightly beaten
–
vegetable oil for frying
=
In a bowl mix sausage with 2 T.
Parmesan & parsley.

Cut olives open (do not fully cut
in half); stuff with sausage
mixture & press closed (it’s OK if
olives don’t close completely).

In a pie plate, whisk eggs.

In another bowl mix breadcrumbs with
remaining 1/4 C. Parmesan. Dredge olives
in flour, dip in beaten eggs then dredge in
breadcrumb mixture.

In a large, deep saucepan/pot heat oil
to 350 degrees F.
Working in batches, deep-fry olives
4 minutes until golden. Drain on
paper towels.
Serves 6-8

(recipe: foodnetwork.com)
———————————
Marry Me Chicken

2 T. olive oil
1 C. fresh mushrooms, sliced
6 chicken thighs, bone-in/skin on
salt/black pepper
3 cloves garlic, minced
1 tsp. thyme leaves
1 tsp. crushed red pepper flakes
3/4 C. chicken broth
1/2 C. heavy cream
1/2 C. sundried tomatoes, chopped
2 tsp. capers
1/2 C. fresh grated Parmesan cheese
1 C. fresh baby spinach leaves
1/4 C. basil, cut into ribbons
=
Preheat oven 375 degrees F.
In large oven-safe skillet, heat oil over
medium-high heat. Add mushrooms – cook,
stirring, until mushrooms are tender & brown
& liquid is cooked off – about 5 minutes. Remove
mushrooms to a plate. Season chicken with salt/
pepper on both sides & add to skillet, skin sides
down. Sear until golden on both sides, about 4
minutes per side. Remove chicken to a plate.

Drain or wipe out any excess fat from skillet. Add
garlic, thyme & red pepper flakes – cook 1 minute.
Reduce heat to medium – stir in broth, cream, sun-
dried tomatoes, mushrooms, capers & Parmesan
cheese – bring to a simmer. Return chicken to
skillet, skin sides up. Transfer skillet to oven.

Bake 15-20 minutes until internal temperature
reaches 165 degrees F. on thermometer.
Remove skillet from oven & stir in spinach
until wilted. Garnish with basil & serve.
Serves 4

NOTE: when searing chicken pieces, leave
enough space around each piece so that
they brown instead of steam (if your skillet
isn’t large enough, brown in 2 batches).

(recipe: thefoodblog.net)
———————————-

Crockpot Ham & Potato Soup

4 large russet potatoes, peeled/diced into
1 inch pieces
1 medium onion, diced
2 large carrots, peeled/diced
1 stalk celery, diced
1 lb. cooked/diced ham
2 tsp. fresh parsley, chopped
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
4 C. chicken broth
1 C. heavy whipping cream
(you can use milk – soup will not
be as creamy but will reduce calories)
2 T. cornstarch
1/2 C. sour cream
=
Place all ingredients (except: sour
cream, cornstarch, heavy whipping
cream) into crockpot.
Cover & cook on Low 6-7 hours
(or High 3 – 3 1/2 hours) until potatoes
are tp the tenderness you desire.

In a medium bowl stir cornstarch into
heavy whipping cream. Mix in sour
cream then add to crockpot. Cover &
cook on Low 30 minutes (or High 15
minutes) until soup has thickened.
Serves 6

Refrigerate leftovers in an air tight
container up to 5-7 days.

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

Crockpot Chicken (or turkey) Pot Pie

4 frozen chicken breasts
1 tsp. dried minced onion
1/2 tsp. poultry seasoning
salt/black pepper, to taste
2 (10 oz, ea) cans cream of chicken soup
3-4 russet potatoes, diced (if large just
use 3)
2 C. frozen peas & carrots
1/2 C. heavy cream
=
1 can biscuits (for serving – frozen or
homemade, prepared)
=
Place frozen chicken breasts in bottom
of crockpot. Season with dried onion,
poultry seasoning & salt/pepper. Pour
both cans of soup over chicken – top
with diced potatoes.
Cover & cook on Low 6 hours.

Using 2 forks, shred chicken/turkey (or take it
out & dice it) then place back in crockpot.
Stir in frozen peas & carrots; add heavy
cream & stir.
Cover & cook 20-30 minutes.

NOTE: biscuits can be place in bottom of
an individual serving dish then pot pie
mixture spooned over top (OR) place
prepared biscuits on top of pot pie
mixture in an individual serving dish.
Serves 6

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

3-Ingredient Chocolate Creme Truffles

2 pkgs. Oreo cookies
1 (8 oz) pkg. cream cheese, room temp.
1 pkg. semi-sweet chocolate chips
1/2 pkg. white chocolate chips
3 T. oil
=
Line a baking sheet with parchment paper.

Using a food processor (or blender) pulse
cookies until sand-like consistency.

In a separate bowl combine cookie crumbs
with cream cheese.
Once combined, roll into 1-inch balls & place
on prepared baking sheet. Refrigerate 20-30
minutes.

In a microwave-safe dish, melt semi-sweet choc
chips with 2 T. oil 2 minutes, stirring every 30
seconds until completely melted.

Dip each truffle into melted chocolate & place
back on baking sheet. Refrigerate 15-20 minutes
 until chocolate sets.

In another microwave-safe dish, melt white choc.
chips with 1 T. oil – drizzle over each truffle.
Refrigerate to set (or can be eaten now).
Makes 28-32 truffles

(recipe: 12tomatoes.com)
—————————————-

Have a GREAT day!

Hugs;

Pammie

Today is a bit gloomy and now it’s snowing. I’d say there’s probably about an inch on the ground (my grandson is thrilled!) We’re babysitting – the other grandmother is coughing & sick with whatever grandson gave her last week so we’ve been watching him for 2 days now. Not difficult, just hard on me – I’m pretty tired of listening to little kids TV (which is what he wants to do – a lot!) Let’s put it this way – I get a LOT of knitting done when he’s here.

LOTS of leftover Thanksgiving recipes to share. I tried to pick out ‘different’ leftover recipes. Do you even HAVE leftovers at your house? We bring some home from our son’s house so there’s still enough for a meal tonight: turkey, mashed potatoes, sweet potatoes, green beans, wild rice casserole. (Personally, I’m just happy with a small sandwich made with the turkey).

Apple Cranberry Crumb Bars

1/2 C. butter
1 (2 layer) size yellow cake mix
2 eggs, divided
1 tsp. cinnamon
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. sugar
2 Gala apples, peeled/cored/chopped
1 C. fresh or frozen cranberries
=
Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with foil with
ends of foil extending over sides. In a
large microwaveable bowl, melt butter
on High 1 to 1 1/2 minutes (until melted).
Add dry cake mix, 1 egg & cinnamon. Beat
using elec. mixer until blended. Press
2/3rds of mixture onto bottom of prepared
dish.

In a bowl using elec. mixer, beat cream
cheese & sugar until blended – add remaining
egg – mix well & spread over crust. Top with
apples. Pinch small pieces of remaining
dough between your fingers (making small
crumbs) & press lightly into cream cheese layer.

Bake 45-50 minutes until center is almost set.
Cool completely.
Refrigerate 1 hour.
Use foil ‘handles’ to life dessert from pan before
cutting into bars.
Makes 32 bars.
Keep leftovers refrigerated

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

Leftover Turkey Enchiladas

3 C. cooked dark turkey meat,
shredded
1/2 C. finely diced onion
4-5 cloves garlic, minced (to taste)
3 C. enchilada sauce, divided
1 T. chili powder
2 tsp. ground cumin
2-3 jalapeno peppers, chopped fine,
optional
1/2 C. red bell pepper, diced
1/2 C. green bell pepper, diced (optional)
1/2 tsp. salt (to taste)
1/2 tsp. black pepper (to taste)
1 (8 oz) pkg. cream cheese
8-10 (6-8 inch) flour tortillas, warmed
1 (14.5 oz) can diced tomatoes, undrained/
diced
1 C. shredded Cheddar cheese (more, if
desired)
1 T. olive oil
=
Preheat oven 350 degrees F.

Heat a large skillet over medium heat;
add some oil & saute onions a few minutes
then add peppers & garlic – saute until
onions become translucent. Add tomatoes,
seasonings – stir to combine. Add turkey &
1 C. enchilada sauce – stir & simmer until
some of the liquid has evaporated (not too
juicy). Add cream cheese & stir until well
incorporated – simmer a few minutes longer.

In a 9 X 13″ baking dish add 1 C. enchilada
sauce – spread to coat bottom of pan. Add
about 1/4 to 1/3rd C. meat mixture to each
tortilla. Roll them up & place, seam sides
down, in prepared dish (just roll, don’t fold
ends). Pour remaining enchilada sauce over top.
Sprinkle cheese on top.

Bake 20-30 minutes until cheese has melted &
sides are bubbling slightly. Serves 6-8

Variations:
Add a can of black beans (drained/rinsed)
to meat mixture after adding cream cheese

Toppings:
salsa, shredded lettuce, chopped olives, chopped
onion, chopped tomatoes, chopped jalapenos,
sour cram

(recipe: food.com)
———————————–
Leftover Turkey Divan

3 bunches fresh broccoli
2-4 C. cooked, chopped (to
bite size) turkey (or chicken)
1 (10 oz) can cream of mushroom
 or chicken soup
1/2 C. mayonnaise
1 tsp. ground oregano
2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray

Peel broccoli stems, cut into
bite-sized morsels; cut tops into
bite-sized pieces.

In medium saucepan with about
half inch of water, steam/par-boil
broccoli in boiling water – just until
broccoli is barely bright green. Drain
well, place in prepared pan. Arrange
cut up turkey/chicken over broccoli.

In a small bowl combine soup, mayo
& oregano – spoon over turkey in dish.
Sprinkle cheese on top.

Bake 45 minutes until cheese is bubbly.
Serves 6

(recipe: food.com)
—————————–
Cheesy Rosemary Turkey Bake

6 C. cooked turkey, chopped
1 C. mayonnaise (not fat-free)
1/4 C. slivered almonds
3 C. celery, sliced 1/2 inch thick
2 C. shredded Cheddar cheese
1/2 C. chopped onion
2 T. lemon juice
1 tsp. dried rosemary, crushed
(or 1 T. fresh, snipped)
1/2 tsp. salt
1/2 tsp. black pepper
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a large bowl mix all ingredients
except 1/2 C. cheese – spoon into
prepared baking dish.

Cover & bake 45-55 minutes.
Remove from oven; uncover & sprinkle top
with remaining cheese. Bake, uncovered,
5 more minutes or until cheese is melted.
Serves 8

(recipe: food.com)
—————————–
Mashed Potato Cakes

4 C. leftover cooked mashed potatoes
2 eggs
1/4 C. flour
4 T. butter (for frying)
=
In a large bowl beat eggs with flour.
Mix in mashed potatoes to combine.

Heat skillet & add butter. Spoon
mashed potatoes by 1/4 C. into
skillet & allow to brown completely.
Flip over & smash potato cake down
so it flattens more & allow it to brown.
Remove from skillet & serve.
Serves 6-8

Suggested toppings:

shredded Cheddar cheese, sour cream,
chopped chives, cooked/crumbled bacon

(recipe: eatingonadime.com)
—————————————
Cheesy Potato Croquettes

2 C. cooked mashed potatoes,
chilled
1 large egg
2 oz. gruyere cheese, cut into
12 long, narrow pieces
3 slices whole wheat bread
2 tsp. olive oil
salt/black pepper
=
Preheat oven 425 degrees F.
Spray a medium baking sheet
lightly with nonstick cooking spray.

Place bread in a food processor &
pulse until you have fine crumbs. Add
olive oil, salt/pepper & pulse a few
more times until all is incorporated –
place in a pie plate or shallow bowl.

In medium bowl mix mashed potatoes &
egg until completely combined. Scoop
1 heaping tablespoon potatoes into your
hand – shape into a flattened oval. Place
a piece of gruyere cheese on top of potato
mixture then gently shape potatoes around
cheese until cheese is completely covered.
Roll croquettes in bread crumbs then place
on prepared baking sheet (reshape if necessary);
repeat until all potato mixture is used.

Bake 20-25 minutes until heated through & golden
Serve immediately. Serves 12

NOTE: This recipe makes fairly large croquettes-
you can reduce the croquette size in half or thirds
if you would like smaller croquettes.

Poster notes you can use marinara sauce for
dipping, if desired.

Also – any cheese that melts well could be used.

(recipe: hellolittlehome.com)
——————————
Corn & Cheddar Mashed Potato Fritters

1 C. day old mashed potatoes
1 C. cooked corn kernels (defrosted frozen or
canned)
1/4 C. chopped scallions
1/3 C. shredded Cheddar cheese
1 large egg, beaten
1/2 C. flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 C. canola oil – for frying
=
In large nonstick skillet heat oil over
medium-high heat until hot.

In a large bowl combine all ingredients
(except oil) & mix well. Slowly drop
rounded soup-spoon sized scoops into
oil & flatten slightly. Cook 2-3 minutes
per side, until golden brown. Remove
to drain on paper towels (or brown bags)
to remove excess oil.
Serves 6

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

Puff Pastry Chicken (or turkey) Pot Pie

6 T. salted butter
1 medium onion, chopped
3 cloves garlic, minced
6 T. flour
2 C. chicken broth, warmed
1 C. milk, warmed
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried thyme
1 (15 oz) bag frozen peas & carrots, thawed
2 C. cooked, shredded chicken (or turkey)
1 sheet frozen puff pastry, thawed
1 large egg (lightly beaten with 1 T. water)
1 T. minced fresh parsley (optional garnish)
=
Preheat oven 400 degrees F.
Lightly spray a 8 X 8″ baking dish
with nonstick cooking spray.
In a medium saucepan add butter – heat
over medium heat. Once melted, add onion &
cook 2 minutes, stirring occasionally. Add
garlic & cook 30 seconds, stirring constantly.
Whisk in flour – cook 30 seconds & continue
to whisk. Gradually add chicken broth & milk,
whisking constantly. Bring to boil – let boil 2
minutes, whisking constantly.

Remove from heat; whisk in garlic & onion
powders, salt, pepper & dried thyme. Stir in
peas & carrots & chicken (turkey); transfer
to prepared dish. Roll out puff pastry so it
fits across the top of dish with about 1/2 inch
extra on all 4 sides. Cut 4 slits on top of pastry
for steam to escape. Brush egg/water mixture
on top of pastry.

Bake 25-30 minutes until pastry is golden.
Sprinkle top with parsley, if desired.
Serves 4

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

Crockpot Turkey Corn Chowder

1/4 C. salted butter, cubed
5 lb. potatoes, peeled/cubed
2 (10 oz, ea) bags frozen corn
1/2 T. dried minced onion (optional)
can use fresh chopped onion
1/2 T. black pepper
4 C. chicken broth
3 C. heavy whipping cream (1 1/2 pints)
3-4 C. leftover cooked/shredded turkey
(can use chicken)
1 1/2 T. cornstarch
1 1/2 T. cold water
=
Toppings:
crumbled cooked bacon
shredded Cheddar cheese
sliced green onions
=
Place cubed butter, potatoes, frozen
corn, minced onion, black pepper, chicken
broth, heavy cream & turkey in 6 qt or larger
crockpot – stir to combine.

Cover & cook on Low 6 hours (or High 4 hours)
(potatoes should be fork-tender)

During last 30  minutes of cooking time:
In a small bowl mix cornstarch with cold
water – pour in crockpot & stir. Cover &
turn heat to High for 30 minutes until
chowder begins to thicken.

To serve: top with bacon, cheese & green
onions.  Serves 10

This recipe can be frozen, once cooked.

(recipe: thecountrycook.net)
————————————

Cranberry Orange Bread with Glaze

Bread:

2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. sugar
1 T. orange zest
1/2 C. buttermilk
1/2 C. vegetable or canola oil
1/2 C. orange juice
2 large eggs
1 tsp. vanilla
1 1/2 C. fresh cranberries

Glaze:

1 C. powdered sugar
2-3 T. orange juice
==
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.

In medium bowl whisk flour, baking
powder & salt until well combined.

In a small bowl use a spoon to mix
sugar & orange zest until sugar becomes
light orange in color.

In a third (large) bowl whisk buttermilk,
oil, orange juice, eggs & vanilla. Add flour
mixture & orange zest/sugar mixture –
whisk until just combined (do not over mix).

Add cranberries – using a wooden spoon or
spatula to stir in until well incorporated.
Pour batter into prepared pan.
Bake 65-75 minutes. (If bread begins to
brown too quickly, place a piece of foil loosely
over top of bread to prevent burning).

Bread is done when a toothpick inserted into
center comes out with a very light crumb. Remove
from oven & cool 10-15 minutes before removing
to a wire rack to cool. (prepare glaze while bread
cools).

Glaze:

In medium bowl combine powdered sugar &
orange juice. Whisk or use hand mixer on Low
speed until glaze is smooth & creamy. (adjust
amount of orange juice to reach desired
consistency).
After bread cools completely, drizzle glaze
over bread.
Makes 1 loaf

(recipe: berlyskitchen.com)
==============

Stay warm & healthy (if you can!)

Hugs;

Pammie

The day after Thanksgiving!

Kris & Taylor, 2021

My family (minus our 15 yr old grandson who was with his Mom)

Oldest son, Kris (the chef), me, youngest son Eric, middle son Ben, grandson Kolt, & my husband

We had a great dinner, lots of laughs – another great holiday get together.

Don’t know about you, but we will be feasting on ‘leftovers’ for a few days. I ended up not remembering the chilling time on the Gingerbread Pumpkin dessert-thing – so I didn’t make it. We still had 2 pies (pumpkin & mixed fruit) plus cheesecake. Since Taylor brought Green Bean Almondine from her work, I scratched the green bean casserole. We still had lots of food!

So – today starts the ‘LEFTOVER’ recipes!

Crockpot Apple Butter

5 lb. mixed apples, peeled/cored
(Gala, Granny Smith, Honeycrisp or
Golden Delicious) cut into 1-inch cubes
3 C. sugar, divided
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
=
Place apple cubes & 1 1/2 C. sugar
into 6 qt. crockpot. Cover &
cook on High 6 hours.

Stir in cinnamon, nutmeg, cloves &
remaining 1 1/2 C. sugar. Cover &
cook on Low 4 hours, until apples are
very soft.

Place half of apple mixture into a blender.
Secure blender lid & remove center piece
in lid to allow steam to escape. Place a
clean towel over opening & pulse until
smooth (or to desired texture). Repeat
with remaining apple mixture.
Cool completely.
Makes 5 cups.
Store in an airtight container in the
fridge for up to 1 month

(recipe: southernliving.com)
—————————–
Crockpot Chicken Stew w/Pumpkin &
Wild Rice (could use turkey)

1 T. canola oil
6 boneless, skinless chicken thighs
(about 1 3/4 lb.)
1 C. chopped celery
1 C. chopped yellow onion
2 T. chopped garlic (about 5 cloves)
1/3 C. flour
4 C. chicken broth
4 C. (about 19 oz) sugar pumpkin or
butternut squash, cut into 1-inch cubes
1/2 C. uncooked wild rice
2 tsp. kosher salt
1 C. Half & Half cream
1/4 C. coarsely chopped fresh flat-leaf parsley
2 T. chopped fresh tarragon
1 T. fresh thyme leaves
=
In a large skillet heat oil over medium-high heat.
Add chicken; cook about 5 minutes until well
browned. Turn chicken over – cook 2 minutes.
Transfer chicken to a 5-6 qt crockpot.

Add celery, onion & garlic to skillet. Cook,
stirring often, about 4 minutes until starting
to soften. Add flour to skillet – cook, stirring
constantly, 1 minute. Add broth; bring to a
boil & cook, stirring constantly, until thickened,
about 1 minute.
Transfer mixture to crockpot. Add pumpkin,
rice & salt.

Cover & cook on Low until rice, chicken &
veggies are tender, about 3 hours.

Stir in Half & Half, parsley, tarragon & thyme.
Serves 6

(recipe: southernliving.com)
————————————

Sweet Potato Chicken (or turkey) Soup

2 large sweet potatoes, cubed
1 T. olive oil
1 medium onion, diced
2 medium carrots, diced
2 sticks celery, diced
2 large chicken breasts (or turkey), cubed
(about 1 1/2 C.)
2 tsp. salt
8 C. chicken broth
6 C. water
1 tsp. smoked paprika
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried tarragon
=
Preheat large skillet over medium heat – add 1
T. olive oil. Add onions, carrots & celery – saute
4-5 minutes. (while veggies are sauteeing)
In a large soup pot add chicken broth & water.
Once veggies are done, add them to broth
mixture.

Place cubed chicken (turkey) in same pan you
sauteed veggies in. Season with salt & brown
on all sides, about 6-7 minutes – add to soup pot.
Add sweet potatoes, paprika, thyme, rosemary
& tarragon.
Cover & simmer 14-18 minutes until potatoes
are tender.  Serves 6-8

(recipe: 12tomatoes.com)
——————————–

Turkey Parm Casserole

1 lb. spaghetti, broken in half
1/2 C. ricotta cheese
2 C. cooked, shredded turkey
1/2 tsp. garlic powder
1 T. Italian seasoning
1 (24 oz) jar spaghetti sauce
1/4 C. Italian bread crumbs
1/4 C. Parmesan cheese
1 C. shredded mozzarella cheese
1/4 C. chopped fresh basil (garnish)
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Cook pasta accordg. to pkg. directions;
drain – pour noodles into prepared dish.
Dot noodles with ricotta cheese & sprinkle
garlic powder & Italian seasoning on top.
Cover with spaghetti sauce then place
shredded turkey on top. Sprinkle
mozzarella cheese on top of casserole,
followed by Parmesan & bread crumbs.
Bake, uncovered, 15 minutes until cheese
is completely melted. Garnish with chopped
basil, if desired.
Serves 4-6

(recipe: 12tomatoes.com)
———————————

Cheesy Bacon Potato Balls

2 C. cooked mashed potatoes, cold
2 tsp. dried onion (optional)
3 T. fresh chives, chopped
1-2 T. sour cream
1/4 C. cooked, finely crumbled
crisp bacon
4 oz. Cheddar cheese, cubed
1 egg, lightly beaten
1 C. breadcrumbs
2 T. Parmesan or Romano grated cheese
=
Preheat oven 375 degrees F.
Line a baking sheet with foil then spray
with nonstick cooking spray.

In a pie plate mix breadcrumbs & grated
cheese.  In another pie plate, beat egg lightly.

In large bowl mix mashed potatoes, onion if
using, chives & bacon. Mixture should be soft
but hold together. (If it seems too dry, add 1 T.
sour cream then check texture. If it’s still too
dry, add remaining sour cream).

Form into 2-inch balls & press 1 Cheddar cheese
cube in center – seal. Roll each ball in beaten
egg then in breadcrumb mixture – place on
prepared baking sheet.

NOTE: you can also lightly spray balls with
nonstick cooking spray before baking – helps
them brown.

Bake 15-20 minutes until cheese starts to melt
out. Serves 6

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

(AND – if you’re sick of turkey):

Crockpot Garlic Pork Chops

2 1/2 lb. boneless pork chops
2 T. butter
3/4 C. butter, melted
1 T. garlic powder
2 tsp. garlic salt
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. dried cilantro leaves
1/2 tsp. black pepper
1/4 tsp. ground red pepper
=
In a skillet over medium-high heat melt
2 T. butter; brown all chops (about 3 minutes
per side) – place chops in crockpot – pour
remaining butter/cooking juices over top.
In a bowl whisk melted butter & spices –
pour evenly over chops.
Cover & cook on Low 4-5 hours (or High
2 – 2 1/2 hours).
If possible, rotate chops on top with the
chops on the bottom when you have about
30-45 minutes left of cooking time. (This
will help make all the chops juicy & tender).
Serves 8-10

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

‘Nilla Wafer Pear Crumble

2 large cans sliced pears,
drained
1/4 C. granulated sugar
2 T. flour
2 tsp. vanilla
1/2 tsp. ground ginger
–
Topping:
1/3 C. flour
1/4 C. brown sugar
1/4 C. cold butter
12 crushed “Nilla Wafer” cookies
–
Preheat oven 375 degrees F.
Spray 8 x 8″ baking dish
with nonstick spray.
In large bowl mix pears, 1/4 C. sugar,
2 T. flour, vanilla & ginger until well
combined; spread mixture into
prepared pan. Mix & bake 35
minutes.

flour & brown
sugar in medium bowl & cut in
cold butter – blend to crumble.
Fold in crushed Nilla wafers &
mix to combine. Top pear mixture
with wafer mixture

(recipe: 77easyrecipes.com)
——————————

Hope you have a GREAT day!

Hugs;

Pammie

One More Day!

Today is the Day Before Thanksgiving! I’m grateful I have everything (to my knowledge) purchased for cooking all the items we will be bringing to my son’s house! YAY! (On the subject of us eating Croissants – that’s another story – the little local store I went to was out of them so we will be trying King’s Hawaiian Rolls instead – hope they’re good ’cause I’m not going NEAR a grocery store in the next few days!

How are your holiday preparations coming? Hopefully all is going well. One of my knit friends told the group this morning that her fridge just died! She had to move her food to a small older fridge in her basement. Not only that – someone HACKED her credit card! Her bank said she will have to wait 10 days before they send her a new one! (Outlandish, in my opinion! We had that happen years ago & my bank FedEx’d us a new card THAT DAY!). She called Sears (where she bought her fridge & they told her they’d schedule a person to come out. She called them this morning and they had NO REPORT of her first call! UGH!). I was glad she came to knitting just to have a little time to ‘chill out’ and not fret over all that’s going on in her realm.

Lots more ‘last minute’ recipes for ya:

No-Bake Eggnog Cheesecake
(refrigerate 1-2 hours or overnight
before serving)
Crust:

1 (12 oz) pkg. gingersnap cookies,
crushed (or) 2-3 sleeves graham
crackers, crushed
2 T. brown sugar
6 T. unsalted butter, melted

Filling:

1 (8 oz) packed cream cheese,
room temp.
1 (8 oz) tub Cool Whip, thawed
2 (3.4 oz, ea) pkgs. instant
vanilla pudding mix
2 1/2 C. eggnog
1/2 C. powdered sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg (plus extra
for garnish)
whipped cream – garnish
=
In large bowl whisk cookie crumbs,
brown sugar & butter until combined.
Place mixture in a springform pan. Using
a measuring cup (or your hand) press mixture
down to form a crust. Refrigerate until ready
to use.

In large bowl using elec. mixer, beat cream
cheese with Cool Whip 2-3 minutes until
smooth.

In a separate bowl, combine pudding mix with
eggnog & vanilla – whisking until it begins to
thicken, about 1 minute. Pour into bowl with
cream cheese, along with powdered sugar,
cinnamon & nutmeg – beat until fully
incorporated – pour into springform pan.
Refrigerate at least 1-2 hours or overnight
until set.

Top with whipped cream & sprinkle top with
nutmeg. Serves 8

(recipe: 12tomatoes.com)
———————————-

No Fuss Pie Crust
(no rolling needed)

2 C. flour
1/2 C. oil of your choice
3 T. cold water
1/2 tsp. salt
1/4 tsp. baking powder
=
Lightly grease a 9 inch pie plate with
nonstick cooking spray.

In a large bowl whisk flour, salt & baking
powder. Add oil & water – mix until
combined – form into a ball.
Press ball of dough into bottom of prepared
pie dish, spreading it out towards the sides
of the dish. Using your knuckles or bottom
of an oiled glass, push dough evenly across
the bottom & up sides of the dish.
Crimp top edges (OR) flatten with fork tines.
Fill with favorite filling & bake according to
your pie’s instructions.
Makes 1 crust

(recipe: Mama’s Favorite Recipes – FB)
————————————

Green Beans Almondine

2 T. unsalted butter, divided
1/2 C. sliced or slivered almonds
1 T. olive oil, divided
1 lb. fresh green beans, rinsed/trimmed
1/3 C. water
1 T. lemon juice
1/2 tsp. sea or kosher salt
1-2 tsp. minced garlic (about 3 cloves)
–
In large skillet or sauce pan with a lid,
melt 1 T. butter over medium heat. Add
almonds, toast until golden brown, stirring
frequently (about 4-5 minutes). Remove
from skillet.

Wipe skillet clean with a paper towel & add
1 T. olive oil to skillet. Add green beans, water,
salt & lemon juice – toss to combine. Cover
with lid & cook 7-9 minutes, stirring
occasionally, until beans are bright green &
tender. Remove lid & cook until water has
evaporated. Stir in remaining 1 T. butter &
minced garlic – saute 1-2 minutes until
garlic is fragrant. Stir in toasted almonds,
test to adjust salt & serve hot.
Serves 6

(recipe: momontimeout.com)
———————————–
Tennessee Onions (side dish)

3-4 sweet onions (poster uses
Vidalia)
4 T. butter, sliced into 8 pats
1 tsp. salt (or to taste)
1 tsp. garlic powder
1/2 tsp. oregano
1 C. shredded Italian blend cheese
1 C. shredded Cheddar cheese
1/2 C. shredded Parmesan cheese
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

Turning the onion sideways, slice into
1/4-inch rounds & separate rings;
spread rings in baking dish – sprinkle
with salt, garlic powder & oregano.
Place butter pats evenly across dish.
Sprinkle Ital. blend & Cheddar cheese
over onions then add Parm. cheese on top.

Bake 35-40 minutes until cheese is starting
to bubble & brown. Serve hot.
Serves 8

(recipe: 12tomatoes.com)
——————————

Loaded Bacon Dip

2 C. plain yogurt
1 (8 oz) pkg. cream cheese, softened
2 (1 oz, ea) pkgs. Ranch dressing mix
1/2 red bell pepper, seeded/chopped
1/2 C. frozen corn, thawed
1 1/2 C. shredded Cheddar cheese
1/4 C. crumbled, crisp-cooked bacon
1 scallion, thinly sliced
=
Dippers:  potato chips, corn chips,
crackers, cut fresh veggies, pita bread
=
In large bowl using elec. mixer, beat
yogurt, cream cheese & ranch mix until
smooth; stir in bell pepper & corn.
Top with cheese, bacon & scallion.
Refrigerate 1 hour (or until ready to serve).
Serves 12

(recipe: mrfood.com)
——————————-
Dilly Crab Dip

1/2 lb. imitation crabmeat, flaked
1 tsp. lemon juice
1 T. fresh chopped dill
1 (8 oz) pkg. cream cheese, softened
=
Preheat oven 350 degrees F.
In medium bowl combine all ingredients –
mix well. Spoon mixture into a small
baking dish.
Bake 25-30 minutes until hot & bubbly.
Serve immediately.
Serves 10

(recipe: mrfood.com)
———————————–

Stuffin’ Muffins

3/4 C. butter
1 C. diced onion
1 C. diced celery
2 tsp. poultry seasoning
1/2 tsp. salt (or to taste)
1/4 tsp. black pepper (or to taste)
1 C. chicken broth
1 (1 lb) loaf sliced white bread (air
dried at least 2 hours) cut into cubes
=
Preheat oven 350 degrees F.
Butter 18 muffin tin cups

In large stock pot or Dutch oven, melt
butter over medium heat. Add onion &
celery – saute over medium heat until
veggies are soft, about 8 minutes. Season
with poultry seasoning, salt & pepper –
remove pot from heat.

Mix bread crumbs into vegetables; stir
until bread crumbs are evenly coated.
Stir in broth & mix well. Press 1/4 C.
mixture into each muffin cup.

Bake 35 minutes until tops of muffins
are golden brown.
Makes 18

(recipe: allrecipes.com)
——————————

Crockpot Broccoli Cheese Casserole

1 (6 oz) box cornbread stuffing mix
1 1/2 C. water or chicken broth
1 (12 oz) bag frozen broccoli cuts (poster
uses florets), thawed
1 (10.5 oz) can cream of mushroom soup
8 to 16 oz. Velveeta cheese, cubed (your
choice of how cheesy)
–
(note: poster used a 4-6 qt crockpot)
In a microwaveable bowl mix stuffing mix
with water & microwave 3 minutes – place
in crockpot & add remaining ingredients –
stir well.
Cover & cook on Low 2-3 hours until cheese
melts & broccoli is tender.
Serves 6-8

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

Cranberry Meatballs
(appetizers)

Meatballs:

1 lb. ground turkey (can use
ground beef or chicken)
1 C. panko bread crumbs (can use
regular bread crumbs)
1 large egg
1/4 C. milk
1/4 C. minced onion
1 tsp. salt
1/4 tsp. black pepper
==
Optional seasonings:
garlic powder
onion powder
dried mustard
Italian seasoning
=

Sauce:

3/4 C. jellied cranberry sauce,
(can substitute grape jelly)
1/2 C. chili sauce
1/4 C. BBQ sauce
2 T. orange juice
1/2 tsp. Dijon mustard
1/2 tsp. sriracha sauce
1/4 tsp. salt
1/4 tsp. black pepper
(NOTE: for a sweeter sauce,
add 1 T. brown sugar or honey)
=
(optional garnish: orange zest)
=
Preheat oven 350 degrees F.
In a medium bowl combine all
meatball ingredients well – shape
into 1 1/2 inch meatballs & place
in rows on a rimmed baking sheet
covered in foil.
Bake 20-25 minutes until fully
cooked.

Sauce:

In large saucepan combine sauce
ingredients – bring to a boil over
low heat. Simmer until sauce has
thickened & reduced. Place baked
meatballs in saucepan & stir to coat.
(You can also transfer mixture at this
time to a crockpot on Low heat if
desired.) Garnish with orange zest
if desired & serve with toothpicks.
Makes approx. 30 meatballs.

NOTE: You can make the meatballs in
advance – cover & store in fridge up to
24 hours before baking.
-They can also be made/baked & refrigerated
or frozen for use later
-You can combine sauce ingredients & store
in an airtight container in fridge

(recipe: lemontreedwelling)
——————————-

Lemon Cranberry Muffins

Muffins:
2 C. flour
1/2 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 large eggs, lightly beaten
1 C. milk
2 tsp. vanilla
1 C. unsalted butter, melted/cooled
2 T. lemon juice
zest of 2 lemons
2 C. cranberries, fresh or frozen/
defrosted

Glaze:
5 tsp. lemon juice
1 C. powdered sugar
==
Preheat oven 350 degrees F.
Place oven rack in middle of oven.
Line 12 muffin tins with paper liners.
In a large bowl mix flour, sugar, baking
powder, baking soda & salt. Mix in
lightly beaten eggs, milk, vanilla, butter &
lemon juice until combined.

Fold in lemon zest & cranberries until
well distributed through batter. Scoop
batter into muffin liners, filling each
mostly full.

Bake 20-25 minutes until tops are firm &
a toothpick inserted into center of muffin
comes out with moist crumbs attached.
Remove from oven & cool.

Glaze:
In a small bowl stir together glaze
ingredients – drizzle over cooled muffins.
Makes 12 muffins

NOTE: Whisking batter by hand makes
the dough light & fluffy, not dense

(recipe: everydaydishes.com)
—————————————

Crockpot Pumpkin Pie Pudding

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3/4 C. sugar
1/2 C. biscuit baking mix (like Bisquick)
2 eggs, beaten
2 T. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
=
whipped cream for garnish
=
Spray insides of  crockpot with nonstick
cooking spray.
In a large bowl mix all ingredients (except
whipped cream) – pour into crockpot.
Cover & cook on Low 3 1/2 – 4 hours.
(Pudding will start to pull away from
sides of crockpot – test for doneness
with a toothpick inserted into center).
Serve warm, topped with dollops
of whipped cream.
Serves 4-6

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

Hope these recipes help!

Hugs;

Pammie

Let the preparations begin!

Yesterday found me grocery shopping at our local Meijer store (think grocery store/hardware/general all-around-stuff store) to (HOPEFULLY) purchase all needed to make the dishes for Thanksgiving. Got home, looked at list again only to realize I forgot CROISSANTS! (I used to buy snow flake rolls at Kroger – light, fluffy rolls dusted in flour but husband kept complaining about the flour “Gets everywhere!” so I switched to croissants.) This evening is my knit group which is in the same shopping center as Kroger – I ‘was’ tempted to go early, nip in Kroger for the croissants then go to knitting BUT I well remember the parking lot will be full, the store will be teaming with people – ah, let me think about that . . . that’s a hard NO! Tomorrow morning is my Library knit group – same idea: go early, nip in Krogers . . . probably MUCH worse so that’s a big fat NO, too! Husband said: “why don’t you just go to our little grocery THIS MORNING? So that’s what I’m going to do – hopefully they will STILL have nice big croissants (they did last week) – if not, we might go ROLL-LESS! (I’m a big CROWD CHICKEN!) The other ‘fun’ thing I have happen every year, every big dinner preparation: what to cook the few days BEFORE the holiday, for dinner? You don’t want anything big that will take up too much fridge space – so what? Husband already told me: “NO spaghetti!” (middle son’s favorite – always). Right now I haven’t got a clue so – we’ll see.

Carrot Cake Cookies

1 C. butter (sweet cream/salted)
1 c. granulated sugar
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
3 C. flour
2 1/4 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 C. grated or chopped raw carrots
1 C. chopped pecans
=
Preheat oven 375 degrees F.
In large bowl cream butter & sugars until
light & fluffy. Beat in eggs & vanilla. Mix
in cinnamon, baking powder, baking soda &
salt – mix well. Add flour, in batches & mix
until combined. Mix in 2 C. grated carrots.
Form cookies into balls & place on baking
sheets.
Bake 13-15 minutes until golden brown around
edges. Allow cookies to cool

Prepare frosting, frost cookies then apply
chopped nuts around edges of cookies.

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 C. unsalted butter, room temp
4 C. powdered sugar
1/2 tsp. salt
2 tsp. vanilla
=
IN large bowl using elec. mixer on Low
speed, beat cream cheese, butter,
powdered sugar, vanilla & salt until
combined. Turn speed to High &
beat 4-5 minutes until light & smooth.
Makes 4 cups.

(recipe for frosting: completelydelicious.com)
(recipe for cookies: mama’sfavoriterecipes – FB)
——————————-

Cheese & Ham Spirals
(appetizer)

1 egg
1 T. water
1 sheet frozen puff pastry (from a pkg.
of 17 1/4 oz. ), thawed
1/4 c. grated Parmesan cheese, divided
1/4 tsp. cayenne pepper
8 slices deli sliced (smoked) ham
=
Preheat oven 400 degrees F.
Cover a baking sheet with parchment
paper.

In a bowl beat egg & water until blended.
Unfold pastry onto a lightly floured surface;
roll into a 14 X 10″ rectangle – cut in half
lengthwise. Brush both halves lightly with
egg wash. Sprinkle 1 pastry piece with 3 T.
cheese & cayenne. Cover with ham & remaining
pastry piece (egg side down). Roll gently with
a rolling pin to seal. Brush lightly with some of
the remaining egg wash.  Roll up tightly into
a  14-inch log, starting at one long side. Cut
crosswise into 24 slices & place, cut sides down,
onto prepared sheet. Brush with remaining
egg wash & sprinkle top with remaining
cheese.

Bake 12-14 minutes until golden brown.
Serves 4

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

Golden Mashed Potatoes

10 Yukon Gold potatoes, about 4 lb.,
peeled/cubed
2 tsp. salt, divided
1 lb. carrots, cut into 1/2 inch pieces
8 green onions, finely chopped
1/2 C. butter (4 T.)
1 C. sour cream
1/4 tsp. garlic powder
1/8 tsp. black pepper
3/4 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Place potatoes & carrots in a large pot
filled with water (plus 1/2 tsp. salt) until
they are fork-tender. Drain & mash well.

In large skillet over medium heat, saute
green onions in butter until tender. Pour
in potatoes & stir well. Remove from heat
& stir in sour cream, garlic powder, pepper &
remaining salt. Pour mixture into prepared
baking dish & sprinkle top with cheese.
Bake 30-40 minutes until cheese is completely
melted.
Serves 10-12

(recipe: 12tomatoes.com)
——————————-

Crockpot Ham

1 (8 lb) bone-in spiral cut picnic ham (precooked)
1 C. brown sugar
1/3 C. honey
1 C. apple cider (or 100% apple juice)
3 sprigs fresh rosemary
=
Spray insides of crockpot with
nonstick cooking spray; place ham,
cut-side down, inside.
Press brown sugar all over spiral cut
portion of ham then drizzle honey over
top. Pour cider/apple juice & rosemary
on ham.
Cover & cook on Low 3-4 hours or until
internal temperature reaches 140 degrees F.
Transfer ham to a platter & cover with foil to
keep warm. Scoop out about 1 1/2 C. liquid
from crockpot & place in a small saucepan.
Bring to boil & cook until sauce is reduced
to about half – brush ham with reduced sauce.
Slice & serve – serves 20

NOTE: If your ham is too tall for crockpot,
cover ham with foil & place lid on top to
keep it down.

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

Crockpot Cajun Parmesan Potatoes

3 lb. russet potatoes, cut into wedges
1 tsp. paprika
1 tsp. dried thyme
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper
1 C. Parmesan cheese, divided
1/4 C. olive oil
1/8 C. water
–
Place cut potatoes in crockpot.
In small bowl mix seasonings. Pour
seasonings, olive oil & half of cheese
on top of potatoes – stir. Sprinkle
remaining Parmesan cheese on top &
pour water in with potatoes. Cover &
cook on High 4 1/2 hours without
opening lid during cooking time.
Serves 8

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

Spinach-Feta Stuffed Crescents

2 (8 oz, ea) tubes refrigerated
crescent rolls
4 oz. feta cheese crumbles
4 oz. mozzarella cheese, shredded
3 oz. spinach (fresh or frozen/thawed,
squeezed dry), chopped
2 oz. black olives, diced
1 egg white, beaten
1/4 tsp. red pepper flakes
=
Preheat oven 350 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray.

In large bowl mix chopped spinach &
olives. Add feta, mozz cheese, red pepper
flakes & salt – toss thoroughly.

Unroll crescent dough & divide into triangles.
Using a spoon, place tiny heaps of spinach
mixture on wide part of dough triangle &
roll up (wide end to small tip) – place on
prepared sheet.
Lightly brush tops of each with beaten
egg white.

Bake 15 minutes until golden brown

(recipe: Mama’s Favorite Recipes – FB)
——————————–

Cranberry Cream Cheese Dip

1 (12 oz) pkg. fresh cranberries
1/4 C. green onion, chopped small
1/4 C. cilantro, chopped small
1 small jalapeno pepper, seeded/chopped
small (or keep seeds if you want the heat)
1 1/4 C. sugar
1/4 tsp. cumin
2 T. lemon juice
dash salt
2 (8 oz) pkgs. cream cheese
=
Suggested dippers:
Wheat Thins, Ritz crackers, tortilla chips
=
Place cranberries in a food processor or
blender (or just chop them).
Place all ingredients (except cream cheese)
in a bowl – mix, cover & refrigerate at least
4 hours (sugar needs some time to soak into
the cranberries & break up bitter taste).

When ready to serve, place cream cheese
on a serving plate & spread out evenly to edges
of plate. Pour cranberry mixture over cream
cheese & spread out. Serve immediately
with dippers.
Serves 15

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

Caramelized Onion & Bacon
Pull-Apart Bread

1/4 lb. bacon (3-4 slices),
cut into 1/4 inch dice
3 large onions, thinly sliced
(about 8 C.)
1 stick (8 T.) unsalted butter,
room temp.
2 tsp. chopped fresh thyme
kosher salt/black pepper
1 (1 1/2 lb) round rustic loaf of
bread (like sourdough or Italian)
4 oz. smoked Gouda cheese, shredded
4 oz. mozzarella cheese, shredded
2 T. chopped fresh parsley
=
Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper

Heat a large skillet with lid over
medium-high heat – add bacon &
cook, stirring occasionally, until bacon
is golden, about 9 minutes – transfer
bacon to a plate. Add onions to skillet &
cook, covered, stirring occasionally &
scraping up stuck bits on bottom of pan
until onions are caramelized, about
30 minutes (if onions begin to brown
before they soften, stir in 1 T. water,
lower heat & return to cooking).

In a medium bowl combine butter,
thyme, 1 tsp. salt & some black pepper.
Stir in onions until butter melts & becomes
saucy.

Bread:
Using a large serrated knit, shave 1/4 inch
off bottom crust of bread. Make 1-inch wide
crosshatch cuts on top of bread, 3/4ths of
way through to the bottom (do not fully
cut through). Place bread on prepared sheet.

Spoon 3/4ths of onion mixture into all the
cuts.

In a small bowl mix Gouda & mozz. then
stuff 3/4ths of cheese inside all the cuts. Spoon
remaining onion mixture on top then remaining
cheese (bread will be very stuffed & messy)

Cover bread loosely with foil.

Bake 25 minutes until filling is warm & cheese
is melted. Transfer to a platter or cutting
board – top with bacon & parsley.
Serve immediately
Serves 8-12

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

Cranberry Orange Shortbread Cookies

1/2 C. dried cranberries (Craisins)
3/4 C. sugar, divided
2 1/2 C. flour (spooned & leveled, not scooped)
1 C. butter, cold/cubed
1 tsp. almond extract
zest of 1 orange
1 – 2 T. fresh orange juice (optional)
=
additional sugar to coat cookies-just
before baking, if desired
=
Line a baking sheet with parchment paper.

In a food processor, combine cranberries &
1/4 C. sugar – process just until cranberries
are broken down into smaller pieces.

In a large bowl combine flour & remaining
sugar. Using a pastry cutter (or 2 knives),
cut in butter – you want very fine crumbs.
Stir in almond, cranberry/sugar mixture, orange
zest & orange juice. Use your hands to knead
the dough until it comes together & forms a
ball. Work dough until it comes together. (if
dough is still crumbly, add orange juice, 1 T.
at a time, until dough comes together).

Shape dough into a log about 2 inches in diameter;
wrap in plastic wrap & refrigerate 2 hours (or up
to 72 hours)
=
Preheat oven 325 degrees F.
Place about 1/2 C. sugar in a pie plate.
Unwrap log & cut slices of dough about 1/4
inch thick; coat cookie slices in sugar &
place on a baking sheet.
Bake 12-15 minutes until cookies are set –
do not over bake (poster removes hers
at 12 minutes).

Let cookies cool several minutes on sheet
before removing to a wire rack to cool
completely. Makes about 30 cookies.

Store in airtight container for 3 days or
freeze for up to 3 months.

(recipe: momontimeout.com)
—————————————
Snickerdoodle Fruit Dip

1/3 C. packed brown sugar
1/4 C. powdered sugar
2 T. unsalted butter, softened
6 oz. cream cheese, softened
1/4 C. plain Greek yogurt
3/4 tsp. cinnamon
1/4 tsp. vanilla extract
=
Dippers:

Cut up fresh fruit: apples, pears,
bananas, strawberries, graham
crackers, animal crackers, etc.
==
Using an elec. mixer, in a bowl
mix sugars & butter until smooth.
Add rest of ingredients & beat
until smooth.

Serve immediately or chill until
ready to serve. Serve with desired
dippers. Serves 8

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

Enjoy your day!

Hugs;

Pammie

It’s a lovely FALL day – very chilly (29 degrees F.) but clear & sunny with a beautiful blue sky filled with light, fluffy clouds. Did my yearly check-up with my radiologist & got the ‘all clear for another year’ on the breast cancer scene. I’m trying to ‘beat the crowds’ by finishing up my Thanksgiving grocery shopping today – for the most part I did great. Got home, put the ‘stuff’ away then looked at my list: totally forgot croissants! Oh well, Weds. after knit group I can get those (and battle the crazy crowds, I’m sure!). I was surprised at how busy Meijer was today – LOTS of people with my same idea to shop early. Sunday we stopped at our local hardware store and you’d have thought there was a HUGE sale on something – same thing: LOTS of people! Crazy!

This is the dessert I’m making for Thanksgiving:

Layered Pumpkin-Gingersnap Dessert

30 gingersnaps finely crushed (about
 1 1/2 C.)
1/4 C. butter or margarine, melted
1 1/2 packages (8 oz, ea) cream cheese,
softened (total 12 oz)
1/4 C. sugar
2 C. plus 2 T. milk, divided
1 (8 oz) tub Cool Whip, thawed/divided
1 (15 oz) can 100% pure pumpkin (not
pumpkin pie mix)
2 (3.4 oz, ea) pkgs. Jell-O vanilla instant
pudding mix
1 1/2 tsp. pumpkin pie spice
=
In a bowl combine gingersnap crumbs & butter;
press onto bottom of a 9 X 13″ baking dish.
Freeze 10 minutes.

In a large bowl  using elec. mixer, beat cream
cheese, sugar & 2 T. milk until blended. Add
1 1/4 C. Cool Whip – mix well & spread onto crust.

In another large bowl whisk pumpkin, dry
pudding mixes, spice & remaining milk for
2 minutes (mixture will be thick) – spread over
cream cheese layer.
Refrigerate 4 hours or until firm.
Top with remaining Cool Whip before serving.
Makes 24 servings.

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

Maple Walnut Bacon Brie Bites

8 (.9 oz, ea) mini Brie wheels
1/4 c. chopped, toasted walnuts
1 T. maple syrup
1 tsp. apple cider vinegar
5 slices bacon, cooked/chopped
–
sliced scallions – garnish
=
Preheat oven 250 degrees F.

On a baking sheet or oven-safe
serving platter, bake Brie wheels until
warm to the touch & slightly oozy –
3-5 minutes.

In small bowl combine walnuts, maple
syrup, vinegar & bacon. Top each warmed
Brie bite with a spoonful of maple syrup
mixture. Garnish with scallions & serve
immediately. Serves 8

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

Cranberry Sauce

3/4 C. sugar
1/2 C. orange juice
1/2 C. water
1 (12 oz) pkg. fresh cranberries, rinsed/
picked through
pinch salt
1 cinnamon stick
1 piece of orange peel (use a potato peeler or
paring knife)
=
In large saucepan over medium heat combine
sugar, orange juice & water – stir to combine.
Add cranberries, salt, cinnamon stick & orange
peel – bring to a simmer, stir frequently – cook
about 10 minutes until all or most of cranberries
have burst. Let cool at least 30 minutes.
Cover & refrigerate until ready to use.
Can be made up to 3 days in advance.
Serves 8

(recipe: momontimeout.com)
——————————

Yams with Sugared Pecans

3 C. cooked, mashed yams (about 4-5
yams) SEE BELOW
1/2 C. sugar
1/4 C. milk
2 eggs
1 tsp. vanilla
1/2 C. melted butter
1/3 C. flour
1 tsp. orange zest
2 T. orange juice
dash salt

Topping:

1 C. chopped pecans
1 C. brown sugar
4 T. melted butter
dash salt
=
Preheat oven 350 degrees F.
Spray a 4 qt. casserole dish with
nonstick cooking spray.

Peel/chop yams into cubes -place in
a pot & boil in water until soft.* Drain &
place in a large bowl (or stand mixer).

In a small bowl combine sugar, milk, eggs,
vanilla, melted butter, orange juice & orange
zest – whisk together & add to hot yams –
mix well. Add flour & salt to mixture &
continue to mix – you want all ingredients
to be well incorporated – pour into
prepared baking dish.

In a small bowl combine all topping
ingredients – sprinkle over yam mixture.
Bake, uncovered, 40 minutes.
Let stand 10 minutes before serving.
Serves 10

*Yams cook faster than most white
potatoes – watch them so they don’t
get too soft & soggy – this will make them
take on too much of a watery flavor.

(recipe: jamiecooksitup.net)
———————————

Bacon/Jalapeno Popper Dip

6 slices bacon, cut into 1/2 inch pieces
5 jalapeno peppers, seeded/diced
3/4 C. mayonnaise
12 oz. cream cheese, softened
2 C. Cheddar cheese, shredded
=
Preheat oven 350 degrees F.
Spray an oven-safe casserole dish
with nonstick cooking spray.
Cook bacon in large skillet over medium
heat until crispy – remove with slotted
spoon & place on paper towels.
Add diced jalapeno to skillet & cook until
greenish-brown in color & fragrant – remove
to towel with bacon.
In a bowl combine cream cheese, mayo &
1 1/2 C. Cheddar cheese until smooth. Add
almost all of the cooked bacon & jalapeno
to mixture (reserving a little of both for
topping of dish). Stir until completely
incorporated. Transfer dip to prepared
dish & bake 20 minutes.

Remove dish from oven & top with 1/2 C.
cheese evenly; bake another 5 minutes
until cheese has melted.

Remove from oven & top with reserved
bacon & jalapeno. Serve warm.
Serves 8

(recipe: realhousemoms.com)
—————————

Feta Cheese Mashed Potatoes

6 Yukon Gold potatoes (can use
red potatoes) peeled/quartered
4 cloves garlic, halved
4 oz. feta cheese crumbled (plus
extra for topping)
1/2 C. heavy whipping cream
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/2 tsp. dried parsley
butter, for topping potatoes
=
In large saucepan over high heat add
potatoes & garlic – cover with water &
bring to a boil. Reduce heat to medium-
high; cover & cook 15-20 minutes until fork-
tender.
Drain & transfer to a large mixing bowl. Add
feta cheese, cream, salt/pepper, basil & parsley.
Mash with a potato masher until desired
consistency is reached. Serve with a few
pats of butter.
Serves 6

(recipe: 12tomatoes.com)
——————————-

Sausage Cornbread Stuffing

1 large onion, diced small
3 ribs celery, diced small
kosher salt
1 lb. spicy sausage, casing removed,
broken into bite-sized chunks
3 cloves garlic, smashed/diced fine
3/4 C. coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 C. stale cornbread, cut into 1-inch cubes
2 C. dried cranberries
3-4 C. chicken stock
=
Preheat oven 350 degrees F.
Spray a large casserole dish with
nonstick cooking spray.

Spray a large saute pan with olive oil;
add onions & celery. Saute over medium
heat; season with salt, cook until veggies
start to become soft. Add sausage – cook
until sausage begins to brown. Stir in garlic –
saute1-2 minutes. Add walnuts, sage &
rosemary – cook 1 minute; remove from heat.

In large bowl mix cornbread cubes, cranberries &
sausage mixture. Add chicken stock & knead with
your hands until bread is very moist (actually wet).
Taste to check seasoning – add more salt, if needed.
Pour mixture into prepared dish.

Bake 30-35 minutes until stuffing is hot all the way
through & crusty on top.
Serves 12

(recipe: foodnetwork.com)
————————-

Crockpot Turkey Breast (& gravy)

1 (5-6 lb) turkey breast (make sure it’s
small enough to fit in your crockpot),
completely thawed
1/2 C. orange juice (can substitute
chicken broth)
1 (14 oz) can whole cranberry sauce
1 (1 oz) pkg. onion soup mix
salt/black pepper, to taste
=
Place turkey breast in crockpot.
In a bowl mix orange juice, cranberry
sauce & onion soup mix – pour over
turkey – sprinkle with salt/black pepper.
Cover & cook on Low 8-9 hours.

Remove turkey breast to a plate/platter
& cover with foil. Let rest 5 minutes then
carve (or shred).

Gravy:

4 T. cornstarch
1/2 C. water
1/2 C. cream of mushroom soup

Pour juices from crockpot through a
strainer into a medium saucepan.
Mix cornstarch & water in a small
bowl. Bring to a boil then add cornstarch
mixture, a little at a time, stirring
constantly until you reach the consistency
you want (you may not need all of the
cornstarch/water mix). Add 1/2 can
cream of mushroom soup & stir well –
let heat through then serve.

(recipe: jamiecooksitup.net)
————————————

Holiday Party Punch

4 C. Hawaiian Punch
2 C. pineapple juice
2 C. cranberry juice
2 C. ginger ale
=
Fresh orange slices & cranberries,
for garnish
–
Mix all ingredients in a pitcher & stir
well. Serve over ice – garnish with oranges
& cranberries, if desired

(recipe: FB)
——————————–

Apple Spice Dump Cake

4 C. peeled/chopped apples (Poster
used Golden Delicious)
2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
1 C. caramel ice cream topping (the
kind in a jar)
1 (15.25 oz) box spice cake mix
12 T. butter, melted
1 1/2 to 2 C. chopped pecans
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large bowl
toss chopped apples with cinnamon,
nutmeg & vanilla – spread apples in
prepared dish. Pour caramel ice
cream topping over apples. Spread
dry cake mix on top & spread out
evenly using a knife. Pour butter
over top (try to get all of the cake
mix wet with butter). Sprinkle
pecans on top.
Bake 35-40 minutes

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

Enjoy your day!

Hugs;

Pammie

Friday!

It definitely feels like WINTER today – clear & crisp but only in the low 30’s with a few tiny wisps of snow floating around. I remembered to call our new snow plow guy just to make sure we are still on his list (in the past we’ve had plow ‘people’ retire & never let us know, or just change their profession, hence you suddenly need a plow guy NOW!) This gentleman assured me he not only knew where we lived but I was to call him whenever we need a plow & he’ll put us on that list for that day – that’s good! (We have a very short but steep driveway which ends directly on a MAJOR road – speed limit 45 MPH so it makes plowing difficult). Good to know that little detail is out of the way.

Went to our regular doctor yesterday for a ‘every 3-4 month’ check up. Weight is good, blood pressure is great – now awaiting the email that tells me how good/bad my blood sugar numbers are (I’m a Type 2 diabetic but not on an medicines, just diet & exercise). Can’t say that I’m great at exercise so I generally just try to watch what I eat for the most part.

Speaking of eating – Thanksgiving is coming up really SOON! I spoke with my oldest son (the Ex. Chef) to make sure we’re doing dinner at his house (yes) so I’m bringing the ‘every year standards’: garlic mashed potatoes (his Dad’s ‘thing’ – my husband LOVES to make them), a wild rice/cranberries/slivered almonds & more kind of ‘stuffing’?, croissants, green bean casserole & 2 desserts. Just found a recipe for a Gingersnap/Pumpkin dessert (recipe below) that I’ll be trying – along with bringing one of those ‘many slices/many flavors’ cheesecakes. (My son does the turkey & usually grilled asparagus with balsamic glaze & a few other things). IF his girlfriend’s parents are coming, they sometimes bring some appetizers – let’s just say WE WON’T GO HOME HUNGRY!

Layered Pumpkin-Gingersnap Dessert

30 gingersnaps finely crushed (about
 1 1/2 C.)
1/4 C. butter or margarine, melted
1 1/2 packages (8 oz, ea) cream cheese,
softened (total 12 oz)
1/4 C. sugar
2 C. plus 2 T. milk, divided
1 (8 oz) tub Cool Whip, thawed/divided
1 (15 oz) can 100% pure pumpkin (not
pumpkin pie mix)
2 (3.4 oz, ea) pkgs. Jell-O vanilla instant
pudding mix
1 1/2 tsp. pumpkin pie spice
=
In a bowl combine gingersnap crumbs & butter;
press onto bottom of a 9 X 13″ baking dish.
Freeze 10 minutes.

In a large bowl  using elec. mixer, beat cream
cheese, sugar & 2 T. milk until blended. Add
1 1/4 C. Cool Whip – mix well & spread onto crust.

In another large bowl whisk pumpkin, dry
pudding mixes, spice & remaining milk for
2 minutes (mixture will be thick) – spread over
cream cheese layer.
Refrigerate 4 hours or until firm.
Top with remaining Cool Whip before serving.
Makes 24 servings.

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

Twice Baked Potatoes
(serves 12-16)

8 baking potatoes, washed
3 T. canola oil
2 sticks salted butter
1 C. bacon bits
1 C. sour cream
1 C. Cheddar or Cheddar-Jack
cheese (or a mixture of both),
plus more for topping
1 C. whole milk
2 tsp. seasoned salt
3 green onions, sliced
ground black pepper
=
Preheat oven 400 degrees F.
Place potatoes on a baking sheet &
rub with canola oil.
Bake 1 hour, making sure they are
sufficiently cooked through.

Slice butter into pats & place in
large bowl. Add bacon bits & sour
cream.

Remove potatoes from oven.
Lower oven temp. to 350 degrees F.

Using a sharp knife, cut each potato
in half lengthwise. Scrape out insides
into  mixing bowl, being careful to not
tear the potato skins. Leave a small rim
of potato intact for support. Lay hollowed
out potato skins on a baking sheet.

Mash potatoes into butter/bacon/sour
cream. Add cheese, milk, seasoned salt,
green onions & pepper, to taste. Mix well.
(NOTE: if you plan to freeze the twice-baked
potatoes, do NOT add the green onions)

Fill potato shells with filling. Top each with a
little more grated cheese. (poster likes to
fill the skins so that they look abundant &
heaping).

Bake 15-20 minutes until potato is warmed through.
Serves 12-16

(recipe: foodnetwork.com)
———————————

Chili-roasted Sweet Potatoes

1 1/2 lb. sweet potatoes (cut into
1-inch pieces)
2 T. olive oil
1 tsp. chili powder
1 tsp. kosher salt
few grinds black pepper
=
Preheat oven 450 degrees F.
In a large ziplock bag (or big bowl)
toss sweet potato chunks with olive
oil, chili powder & salt. Spread on
a rimmed baking sheet.
Bake 35-45 minutes, stirring halfway
through baking time, until crisp.
Serves 4

(recipe: foodnetwork.com)
——————————-

Sausage Dressing (w/apples & bacon)

1 lb. sausage links, diced
1 pkg. bacon, diced
1 large onion, chopped
1 clove garlic, minced
1 C. celery, chopped
1/2 lb. mushrooms, sliced
2 firm-flesh apples, cored/diced –
peel left on-helps apples not to break down
while cooking
1/4 C. dried parsley
1 tsp. dried sage
1 tsp. dried thyme
1 lb. dried unseasoned bread cubes (1 pkg)*
2-3 C. chicken broth
salt/black pepper, to taste
=
Preheat oven 350 degrees F.
In large skillet brown sausage until no longer
pink – remove from pan & add bacon; cook
until completely crisp, remove from pan.

Drain off a little bacon fat, leaving about 2 T.
Add onion, celery, mushrooms, apples & garlic.
Add parsley, sage & thyme – Saute until vegetables
are tender.

When everything is cooked, add sausage/bacon &
vegetable mix to large tin foil roaster pan. Mix in
bread crumbs & slowly add broth – mix well to ensure
everything is well coated & moist.
Cover with foil.
Bake 1 hour. Serves 8

*If you can’t find unseasoned bread cubes, seasoned
ones work, also

NOTE: You can prepare 1 day ahead: only bake 30
minutes then cover with foil & refrigerate.
On day of serving, cook about 1 hour to heat it
through.

(recipe: aroundmyfamilytable.com)
————————————
Dilled Deviled Eggs

12 eggs (hard boiled/peeled/sliced in half
lengthwise)
3 T. mayonnaise
2 tsp. deli mustard
1/2 tsp. garlic powder
2 tsp. chopped fresh dill (plus more for
garnish)
salt/black pepper, to taste
=
Gently scoop out cooked yolks into a bowl,
keeping whites for later. Mash yolks with a
fork (or elec. mixer). Stir in mayo & mustard.
Season with salt/pepper & garlic powder.
Stir dill into yolk mixture & scoop into reserved
egg white halves. Add a small sprig of dill to
top of each one.
Keep refrigerated until ready to serve.
Makes 24

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

Crockpot Chicken & Gravy
over Rice

2-3 boneless skinless chicken
breasts
salt/pepper
2 (15 oz, ea) cans cream of
chicken soup
1 packet chicken gravy mix
–
hot cooked rice or mashed potatoes
for 4
–
Spray insides of crockpot with
nonstick spray. Place chicken in
bottom & season with salt/pepper;
sprinkle dry gravy mix over top.
Cover with chicken soup. Cover &
cook on Low 4-5 hours. Shred or
cut chicken into bite-sized pieces &
return to sauce. Serve over rice or
mashed potatoes.

(recipe: ohsodelicioso.com)
———————————

Cheesy Loaded Mushroom Caps
(appetizer)
3/4 C. (Kraft) shredded Italian 5-cheese
blend, divided (reserve 1/4 C. for later
use)
4 slices bacon, cooked/finely chopped
4 (oil-packed) sun dried tomatoes, drained/
patted dry & finely chopped
1/2 C. (Kraft) cream cheese spread
1/4 C. loosely packed fresh basil leaves, thinly
sliced
2 T. finely chopped Kalamata olives
12 large fresh mushroom caps
=
Preheat oven 400 degrees F.
Cover a baking sheet with foil & spray
with nonstick cooking spray.
In a bowl combine cheese (except reserved
cheese) with all remaining ingredients (except
mushroom caps) – spoon in cleaned mushroom
caps & place on prepared sheet. Sprinkle tops
with reserved cheese.
(carefully transfer baking sheet to oven, being
careful to not let caps roll or tip to the side).

Bake 18-20 minutes until golden brown.
Serve 6

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

Crockpot Brown Sugar/Pineapple
Ham

1 spiral bone-in spiral-cut
ham, fully cooked (any ham
will work)
3 C. brown sugar, divided
1/2 C. maple syrup
1 (20 oz) can pineapple tidbits,
undrained
–
Evenly spread 1 1/2 C. brown
sugar in bottom of 6 qt. crockpot.
Place ham on top of sugar; slightly
pull apart the slices of ham. Slowly
pour maple syrup evenly over ham
allowing it to drizzle between the
slices. Pour in pineapple, making
sure to get some on top & between
ham slices. Evenly distribute
remaining brown sugar on top.
Cover & cook on High 3 1/2 – 4
hours or Low 6-7 hours.

(recipe: dearcrissy.com)
————————–

Pecan Pie Bars

2 C. flour
1/2 C. powdered sugar
1 C. butter, softened
1 (14 oz) can sweetened condensed milk
1 large egg, room temp.
1 tsp. vanilla
pinch of salt
1 (8 oz) pkg. milk chocolate English
toffee bits
1 C. chopped pecans
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl combine flour & sugar;
cut in butter until it resembles coarse
meal – press firmly onto bottom of
prepared pan.
Bake 15 minutes.

In large bowl beat milk, egg, vanilla &
salt until smooth – stir in toffee bits &
pecans – spread evenly over baked crust.

Bake 20-25 minutes until lightly browned.
Cool. Cover & refrigerate then cut into
bars. Makes 4 dozen.
Store leftovers in fridge

(recipe: tasteofhome.com)
——————————-

Big Hugs;

Pammie

Happy Thursday!

It’s a lovely FALL day out today – chilly (40 degrees F) with a brisk wind which makes it feel more like 30). Husband & I went for our regular (every 4 months) doctor check up/blood work/blood pressures, etc. This time we got the flu shot (our Dr. recommended it along with the Covid booster). Hoping there will be no side effects from the flu shot – in the past we both did fine – we’ll see.

Cranberry Apple Crisp
(can be made 1 day ahead)
Topping:

1 C. (packed) brown sugar
1 c. old-fashioned oats
3/4 C. flour
1/4 tsp. salt
1/2 C. chilled unsalted butter,
cut into pieces

Filling:

2 (12 oz, ea) pkgs. fresh cranberries
1 1/4 lb. Golden Delicious or Fuji apples
(about 3 medium), peeled/cored/cut into
1/2 inch cubes
1 1/2 C. sugar
2 T. apple juice or cider
=
Vanilla ice cream – for serving
==
Topping:

In large bowl combine brown sugar,
oats, flour & salt – toss to blend. Add
butter & rub it in using your fingertips
until mixture comes together in moist
clumps. Cover & chill while making filling.
(topping can be made 1 day ahead – keep
chilled)

Filling:

Preheat oven 375 degrees F.
Generously spray a 9 X 13″ baking dish
with nonstick cooking spray.

In a large heavy pot combine cranberries,
apples, sugar & apple juice – bring to a
boil over medium heat, stirring often.
Boil until cranberries are tender & juices
thicken slightly, about 5 minutes – transfer
to prepared baking dish & sprinkle topping
over evenly.

Bake about 40 minutes until filling bubbles
thickly & topping is crisp & golden brown.
Let cool 10 minutes before serving.
Serve topped with vanilla ice cream,
if desired.
Serves 12

(recipe: epicurious.com)
———————————

Chickpea & Butternut Squash Casserole

2 (15 oz, ea) cans chick peas (garbanzo beans)
drained/rinsed
1 1/2 lb. butternut squash, peeled/cubed into
1/2 inch pieces (about 4 rounded cups)
1 T. olive oil
1/2 C. milk
1/4 C. Half & Half cream
3 cloves garlic, peeled
6-8 fresh sage leaves, roughly chopped
1 tsp. salt
1/4 tsp. black pepper
2 tsp. fresh thyme, divided (about 10-15 sprigs)
1/2 C. fresh grated Parmesan cheese
=
Preheat oven 400 degrees F.
Spray a large rimmed baking pan with
nonstick cooking spray. Add cubed squash &
peeled garlic cloves to sheet in one layer.
Drizzle with 1 T. olive oil & bake 15-20
minutes until squash is fork-tender. Allow
to cool (do not turn off oven).

Using a food processor or blender, combine
milk, Half & Half, roasted garlic, chopped sage
leaves, 1 tsp. thyme leaves, salt/pepper. Add
half of roasted squash (about 2 C.) & pulse a
few seconds until smooth. 

Spray a 1.5 – 2.5 qt. casserole dish with
nonstick cooking spray. Add drained chickpeas
& remaining 2 C. squash to dish. Pour butternut
sauce over mixture & stir gently to combine. Top
generously with grated Parm. cheese & remaining
fresh thyme leaves. Add a sprinkling of fresh ground
black pepper.

Bake 10 minutes until casserole is heated through &
cheese starts to melt.

Turn on oven broiler.
Broil 2-3 minutes until cheese turns golden brown
(watch it so it doesn’t burn).
Remove from oven & cool 10 minutes before serving.
Serves 6

(recipe: babaganosh.org)
—————————–

Pan-roasted Chicken & Shallots
(serves 2)

2 bone-in chicken breasts, skin-on,
halved (about 10 oz ea)
kosher salt/black pepper
3 T. unsalted butter
4 medium shallots, peeled/quartered
lengthwise through the root (about 8 oz)
2 sprigs fresh rosemary
3/4 C. chicken stock, plus 1/2 C. more, if
needed
=
Preheat oven 425 degrees F.

Sprinkle chicken on both sides with salt/pepper.

Preheat  a large oven-safe skillet over medium-
high heat 2 minutes. Working quickly, melt 1 T.
butter, swirling it around the pan. Add chicken,
skin sides down; add shallots, cut sides down &
not overlapping. Cook 2-3 minutes until chicken
& shallots are browned on bottom. Flip chicken/
shallots; nestle in rosemary sprigs then carefully
add chicken stock.

Place skillet in oven – cook 12-14 minutes until
chicken is cooked through & shallots are tender-
removing smaller pieces of chicken first as they
become cooked. Transfer chicken to a serving
plate.

Check the skillet to make sure not all of the
stock has evaporated (if less than a few tablespoons
remain, add 1/2 C. more stock or water.) Reduce
pan juices over medium heat about 2 minutes
 until about 1/2 C. of liquid remains. Remove
skillet from heat; stir in remaining 2 T. butter
using a wooden spoon to thicken pan sauce until
it coats the spoon. Remove the rosemary sprig
(discard). Season sauce with salt/pepper to taste.
Spoon some of the sauce over the chicken &
scallions – spoon rest of sauce on the plate.
Serves 2

(recipe: foodnetwork.com)
————————-

Creamy Baked Spaghetti

1 lb. spaghetti, cooked al
dente; drained
1 lb. ground beef, browned/
drained
1 (24 oz) jar spaghetti sauce
8 oz. cream cheese, room temp.
1 C. sour cream
1 C. cottage cheese
1 C. grated Cheddar Cheese
salt/pepper, to taste
–
Preheat oven 350 degrees F.
Butter bottom & sides of 9 X 13″
baking dish. In medium bowl mix
cooked beef & spaghetti sauce. In
another medium bowl beat cream
cheese, sour cream & cottage cheese
until smooth, creamy & well combined;
add salt/pepper, to taste.
Place half of cooked spaghetti in bottom
of prepared dish; dollop half of cream
cheese mixture on top & smooth evenly
as possible. Spread half meat mixture
on top & smooth evenly. Repeat layers
once & top with Cheddar cheese.
Bake 20-30 minutes until hot & bubbly.

(recipe: bunsinmyoven.com)
————————————

Crockpot Beef & Noodles

2 to 2 1/2 lb. beef chuck roast
4 C. beef broth
1 C. onion, chopped (or 1/4 C.
dried/minced)
2 tsp. onion powder
1 T. dried parsley
salt/pepper, to taste
–
Prepare for 8 people:
extra wide egg noodles – cooked
cooked mashed potatoes
–
Place roast in bottom of
crockpot. Mix broth, onion &
seasonings & pour over meat.
Cover & cook on Low 6-8 hours.
Place a serving of mashed potatoes
on a plate; top with cooked noodles
then place a serving of beef on top
& ladle juice over – serve. Serves 8

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

Crockpot Potato/Broccoli/Cheddar
Soup

32 oz. frozen broccoli (fresh will not
work)
2 Idaho potatoes, peeled/cut into small
chunks
1 can cream of chicken soup
1 can cream of mushroom soup
1 small sliced yellow onion
2 cloves garlic, minced
1 (14 oz) can chicken broth
1/4 stick butter
1 block Velveeta cheese cut into
small chunks
1 tsp. flour
salt/pepper, to taste
–
Place all ingredients in crockpot;
cover & cook on High 4-5 hours
until potatoes & broccoli are to
the texture you desire.

(recipe: cookandbless.com)
———————————

Peanut Butter Cream Pie

1 (8 oz) pkg. cream cheese, softened
3/4 C. powdered sugar
1/2 C. peanut butter
6 T. whole milk
1 (8 oz) tub Cool Whip, thawed
1 (9 inch) graham cracker pie crust
1/4 C. chopped peanuts
=
In large bowl using elec. mixer, beat
cream cheese until fluffy. Beat in sugar &
peanut butter; gradually add milk. Fold
in Cool Whip & spoon into crust. Sprinkle
top with chopped peanuts. & chill overnight.
Serves 6-8

(recipe: tasteofhome.com)
——————————-

We’re babysitting today & Saturday – we DID get a week off when his parents went on vacation, so that was a nice break for us.

I don’t know about you, but I haven’t really THOUGHT about Thanksgiving yet – we have a turkey (actually we have THREE – one big one & two 9/10 lb.ers – our little grocery store we shop at regularly give a free 9 – 12 lb. turkey to anyone who spends over $100 – you see where that’s going… I’m planning on giving the BIG turkey to my oldest son (the chef) & letting him ‘do his thing’; he likes to cut them in half & roast half/smoke half.

Hope you’re having a nice day!

Hugs;

Pammie

and now we have S-N-O-W!

I knew we were due for colder weather soon – yesterday while we were in church it snowed – not a lot, just a dusting but now I’d officially call us ‘in Winter’. My husband & I had a really nice weekend – our senior pastor will be retiring end of December so the church gave he & his wife a lovely dinner & memory service Saturday. Yesterday was more of the same – a great time of rejoicing and remembering. They will both be greatly missed but they’re moving to Maryland to be closer to their youngest daughter and her new family. Missed but not forgotten.

German Chocolate Pecan Pie Bars

3 C. pecan halves
1 3/4 C. flour
3/4 C. powdered sugar
3/4 C. cold butter, cubed
1/4 C. unsweetened cocoa
1 1/2 C. semisweet chocolate chips
3 large eggs
3/4 C. firmly packed light brown sugar
3/4 C. light corn syrup
1/4 C. unsalted butter, melted
1 C. sweetened flaked coconut
=
Preheat oven 350 degrees F.
Arrange pecans in a single layer on a shallow
baking pan. Bake 8-10 minutes until lightly
toasted. Stir halfway through baking.

Line the bottom & sides of 9 X 13″ baking dish
with foil – leaving an overhang on two short
sides. Spray foil with nonstick cooking spray.

In a bowl whisk flour, powdered sugar & cocoa.
Add cold butter & mix using a pastry blender (or
2 knives) until mixture resembles coarse meal.
Press mixture into bottom & about 3/4 inch up
sides of prepared pan. Bake 15 minutes. Remove
from oven & immediately sprinkle chocolate chips
evenly over crust. Allow to cool on wire rack at
least 30 minutes.

Place eggs in a large mixing bowl – beat lightly.
Add brown sugar, corn syrup & melted butter –
whisk together until  smooth. Stir in coconut &
pecans – pour evenly over partially baked crust.
Bake 28-34 minutes until edges are golden & filling
has set. Cool completely on wire rack – refrigerate
1 hour.

Using foil overhang, lift bars from pan & place
on a cutting board. Use a sharp knife to cut into
bars.

(recipe: Easy Family Recipes & tips – FB)
——————————–

Loaded Scalloped Potatoes

2 T. olive oil
2 (medium) onions, thinly sliced
1 (12 oz) pkg. bacon, cooked/crumbled
4 T. unsalted butter
4 T. flour
3 C. whole milk
3 lb. potatoes, thinly sliced (poster
uses Yukon Gold or russet)
8 oz. cheese, shredded (poster uses
 a combination of sharp Cheddar & Gruyere,
but any cheese will work)
salt/black pepper, to taste
=
Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray

To a medium skillet over medium heat,
add olive oil & onion – salt/pepper, to taste.
Cook, stirring occasionally, until onions become
caramel in color – remove from skillet.

Wipe skillet clean & cook bacon until crisp*
Remove from skillet; drain grease & wipe
skillet clean. Add butter & melt over medium
heat. Sprinkle flour on top of melted butter &
whisk to form a roux (paste) – cook 2 minutes.
Slowly add milk, whisking constantly. Bring to
a simmer & let thicken just slightly, about 2-3
minutes after coming to a simmer. Remove
from heat.

Assembly:
Layer half the potatoes, half onions, half bacon,
half cheese & half sauce – in that order, in
prepared baking dish – repeat.

Cover dish with foil & bake 1 hour.

Remove foil & bake 30 minutes more until
potatoes are easily pierced with a fork. Remove
from oven & let stand 10 minutes before
serving.
Serves 10

*You can alternatively bake the bacon while the
onions are cooking (saving a little time)

(recipe: momontimeout.com)
———————————-
Garlic Parmesan Chicken Thighs

8 boneless skinless chicken thighs
2 T. olive oil
1 C. plain breadcrumbs
3 cloves garlic, minced (or 2 tsp. garlic
powder)
1/2 tsp. Italian seasoning (dried)
1/2 tsp. dried oregano
salt/black pepper, to taste
=
fresh parsley – optional garnish)
=
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

In a pie plate or shallow dish combine
olive oil & garlic (if you’re using garlic
powder, add that to the breadcrumb
mixture)

In second pie plate mix breadcrumbs,
Parm. cheese, Italian season’g & oregano.

Season thighs with salt/pepper. Dip 1
thigh in oil mixture, then dredge through
breadcrumb mixture – place in prepared
baking dish – repeat for rest of thighs.

Bake 30 minutes (until a meat thermometer
inserted into thickest part of thigh reads
165 degrees F.)

Place chicken under a broiler for 2 minutes to
brown the cheese. Garnish with fresh parsley,
if desired.

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

Crockpot Cranberry/BBQ Chicken

6 whole boneless/skinless chicken breasts
1 medium onion, diced
1 C. BBQ sauce
1 (14 oz. can whole berry cranberry sauce
–
Add all ingredients to crockpot & mix to
coat the chicken in sauces. Cover & cook on
Low 3-4 hours until internal temp. of chicken
reaches 165 degrees F. Serves 6

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

Easy Candied Bacon

1 lb. bacon
1/2 C. maple syrup
1/2 C. brown sugar
=
Preheat oven 350 degrees F.
Place bacon on a cookie sheet lined
with a baking rack (poster lines her
cookie sheet with foil first then adds
the rack, for easier clean up).

In small bowl mix syrup & brown sugar.
Using a pastry brush, brush mixture on
bacon on the rack.
Bake 25-40 minutes until bacon is crisp.
Allow bacon to cool on rack 10 minutes
then transfer to a plate to cool completely.

(recipe: eatingonadime.com)
————————-

Maple Walnut Twice-baked
Sweet Potatoes

4 small sweet potatoes
1/2 C. plain Greek yogurt
1/2 T. pumpkin pie spice
1 T. maple syrup (plus extra
for end of recipe)
1 tsp. vanilla extract
3-4 T. brown sugar (or more, to
taste)
1 tsp. salt

Topping:

2/3 C. chopped walnuts
2 T. butter
2 T. light brown sugar
=
Preheat oven 400 degrees F.

Pierce potatoes with a fork & place
on a large baking sheet. Bake until
soft: time will vary depending on
size of potatoes – anywhere from
20-45 minutes.

Once baked, cut each potato in half
lengthwise. Carefully scoop out insides
into a bowl, keeping the skins whole as
much as possible. Place skins back on
baking sheet.

Filling:

Mash scooped out insides in a bowl
until smooth. Mix in yogurt, pumpkin
pie spice, maple syrup, vanilla, brown
sugar & salt – scoop mixture into potato
skins.

Topping:

In a medium bowl mix all topping
ingredients & sprinkle over tops
of potatoes.

Bake potatoes 12-15 minutes. Drizzle
tops with extra maple syrup & serve hot.
Serves 4

(recipe: 12tomatoes.com)
—————————–

Bacon-Pesto Cheese Ball

1 (8 oz) pkg. cream cheese, softened
1 T. dry parsley
1 tsp. garlic powder
1/2 C. mozzarella cheese, shredded
1/4 C. chopped red pepper
1/4 C. chopped red onion (or other
onion)
1 T. pine nuts
1/4 C. cooked/crumbled bacon
2 T. prepared pesto
2 T. chopped fresh parsley (optional),
for coating ball (poster does not
recommend using dried parsley for
coating the ball. You can also use fresh
chopped basil leaves)
=
for serving: crackers, baguette slices,
bagel chips, pretzel chips
=
In large bowl mix cream cheese, parsley &
garlic powder using elec. mixer – mix until
completely combined & cream cheese is fluffy.
Add remaining ingredients (mozz – pesto) – mix
using elec. mixer until combined. Place mixture
in a bowl, cover & refrigerate a minimum of 30
minutes or overnight.
Shape into a ball & roll in fresh chopped parsley,
if desired (or) serve from bowl with dippers.
Keep refrigerated until 5-10 minutes before serving.

Note: mixture can be covered in plastic wrap &
refrigerated for up to a week.

-Can also be served with fresh cut veggies instead
of crackers (bell peppers, celery, broccoli florets)

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

Greek Lemon Chicken Soup

2 T. olive oil
1/2 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic, minced
8 C. chicken broth
2 C. rotisserie chicken, shredded
1 C. instant white rice
2 eggs
1/2 C. fresh lemon juice
1/2 C. chopped, fresh parsley
=
In large stockpot over medium heat,
heat oil. Add onion, carrots, celery, salt/
pepper – saute 6-8 minutes. Add garlic –
cook 1 minute. Stir in broth & chicken – bring
to simmer; cook 10 minutes. Stir in rice; cook
5 minutes. Remove pot from heat.

In large bowl whisk eggs & lemon juice. In
half cup increments (about 1 ladle full),
transfer 1 1/2 C. hot chicken broth from
pot to egg mixture, whisking after each
addition. (the bowl should feel slightly
warm to the touch after additions).

Slowly add egg mixture to pot, stirring
to thicken.
Serve garnished with chopped parsley.
Serves 6

Refrigerate any leftovers

(recipe: kroger.com)
——————————–

No-Bake Apple Cheesecake
(8 hour or overnight chilling)
Crust:

2 1/2 C. graham cracker crumbs
1/4 C. light brown sugar, packed
1/2 tsp. cinnamon
9 T. unsalted butter, melted

Filling:

3 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. granulated sugar
1/4 C. powdered sugar
1 tsp. vanilla
1 1/4 C. heavy whipping cream
1 (21 oz) can apple pie filling
=
In large bowl stir graham cracker crumbs,
brown sugar & cinnamon until fully combined.
Mix in butter; firmly press into a 8 to 10 inch
springform pan. Place in freezer.

Filling:

In large bowl using elec. mixer, whip cream
cheese until smooth. Add gran. sugar & mix
until well combined. Mix in powdered sugar &
vanilla until well combined.

In another large bowl using elec. mixer, whip
heavy cream until stiff peaks form. Gently fold
into cream cheese mixture until there are no
streaks left.  Fold half of apple pie filling into
mixture & pour into chilled crust – smooth
out top. Add remaining pie filling to top &
gently press into filling.

Cover & refrigerate 8 hours or overnight.
BEST SERVED right out of fridge.
Serves 12

NOTE: If you would like a little more cinnamon
flavor – add some into cream cheese filling.

(recipe: lovebakesgoodcakes.com)
=================

Hope you’re having a lovely day!

Hugs;

Pammie