Getting closer to the end of this year!

Looking at our forecast for the week – we ‘might’ (50% chance) be getting a little snow (less than 1/2 inch) Sunday night. That will cover up the wet & muddy we have now. (and maybe make it a bit brighter? It’s been pretty gloomy/foggy/dismal the past 3-4 days).

Nothing special planned for this holiday except some appetizer snacks at midnight. I was ‘going’ to go shopping earlier today but I’m a bit under the weather health-wise so maybe after church tomorrow . . .

Fudge Cake

1 C. unsalted butter
4 (1 oz, ea) squares semisweet baking
chocolate, chopped fine
1 3/4 C. granulated sugar
4 large eggs
1 C. flour
dash kosher salt
1 C. chopped, toasted pecans
1 tsp. vanilla
(powdered sugar, for dusting)
=
Preheat oven 300 degrees F.
Spray a 9-inch square baking pan
with nonstick cooking spray. Line
bottom & sides of pan with parch-
ment paper, allowing 4-5 inches of
paper to extend over sides of pan.
Spray paper with cooking spray.

Place butter & chocolate in a large
microwaveable bowl. Microwave on
High about 2 minute until completely
melted, stirring every 20 seconds. Add
gran. sugar – stir until well combined.
Cool 10 minutes.
Add eggs, one-at-a-time, stir until
blended after each addition. fold in flour &
salt – stir in chopped, toasted nuts & vanilla.
Pour into prepared pan.

Bake 45-50 minutes until a toothpick inserted
into center of cake comes out clean. Cool in
pan on wire rack 30  minutes.

Lift cake from pan using paper sides as handles.
Cool completely about 30 minutes.
Cut into squares & dust top with powdered
sugar before serving.
Serves 16

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

Crockpot Red Beans, Rice & Sausage

1 medium onion, diced
1 bell pepper, seeded/diced
3 stalks celery, chopped
3 cloves garlic, minced
1 1/4 lb. chicken andouille sausage,
cut into thin slices
1 lb. dry red kidney beans
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. white pepper (optional)
1 tsp. hot sauce
1 tsp. fresh thyme (or 1/2 tsp. dried)
2 bay leaves
7 C. water
10 C. cooked rice
=
Rinse kidney beans in cool water/
drain.

Place all ingredients (except cooked
rice) in crockpot.

Cover & cook on High 6 hours (or
Low for 10 hours)

NOTE: when there is 1 hour remaining,
use a potato masher – mash some of
the beans. Remain cooking.

Serve by placing beans & rice mixture
on top of cooked rice.
Serves 10

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

Crockpot Red Beans, Rice & Sausage

1 medium onion, diced
1 bell pepper, seeded/diced
3 stalks celery, chopped
3 cloves garlic, minced
1 1/4 lb. chicken andouille sausage,
cut into thin slices
1 lb. dry red kidney beans
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. white pepper (optional)
1 tsp. hot sauce
1 tsp. fresh thyme (or 1/2 tsp. dried)
2 bay leaves
7 C. water
10 C. cooked rice
=
Rinse kidney beans in cool water/
drain.

Place all ingredients (except cooked
rice) in crockpot.

Cover & cook on High 6 hours (or
Low for 10 hours)

NOTE: when there is 1 hour remaining,
use a potato masher – mash some of
the beans. Remain cooking.

Serve by placing beans & rice mixture
on top of cooked rice.
Serves 10

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

(JUST IN CASE YOU STILL HAVE LEFTOVER HAM):

Creamy Ham & Cheese Quiche

1 (9 inch) refrigerated pie crust
1 C. shredded Cheddar cheese, divided
1/2 C. shredded Swiss cheese
2 T. flour, divided
1/2 C. cooked/diced ham
2 T. honey mustard
1 1/4 C. Half & Half cream
5 eggs, beaten
1/4 C. chopped green onions
1/4 tsp. salt
=
Preheat oven 400 degrees F.

Press pastry into bottom of a 9-inch
pie plate (if it didn’t come in one)

Bake crust 5 minutes – poke holes in
bottom of pastry with a fork & continue
cooking about 5 minutes more until
lightly browned. Remove from oven.

Reduce oven temp. to 350 degrees F.

In a bowl mix 1/2 C. Cheddar cheese,
Swiss cheese & 1 T. flour – spread over
warm crust.

In a bowl mix ham & honey mustard – spoon
over cheese mixture.

In another bowl mix Half & Half, eggs, green
onions, remaining 1 T. flour & salt – pour
carefully over ham layer & top with remaining
Cheddar cheese.

Bake 40-50 minutes until center is set.
Cool 10 minutes before cutting.
Serves 8

(recipe: allrecipes.com)
———————
Ham Salad

1 1/2 lb. boneless cooked ham,
diced
1 hard-boiled egg
1 stalk celery, roughly chopped
2 tsp. finely chopped onion
3/4 C. mayonnaise
2 tsp. sweet pickle relish (optional)
1 T. prepared mustard
salt/black pepper, to taste
=
Assorted crackers and/or soft
rolls for serving
=
In a blender or food processor add
ham, egg, celery, onion (add a bit
of black pepper) – Pulse 20-25 times
to mince. Scrape down sides to make
sure it all gets combined evenly.

In a large bowl combine mayo, pickle
relish (if using), mustard & salt/pepper –
stir into ham mixture.

Cover & chill several hours.
Serve with assorted crackers and/or
soft rolls
Serves 10

(recipe: thecountrycook.net)
———————-
Ham & Cheese Pinwheels
(appetizer)

1 tube refrigerated pizza dough*
3/4 lb. cooked ham, very thinly sliced
8 oz. Swiss cheese, very thinly sliced
8 T. butter, melted
2 T. brown sugar
1 T. Dijon mustard
2 T. poppy seeds
1 T. chopped parsley (optional garnish)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Unroll dough onto a non-stick surface
& roll into a large rectangle (about 9 X 13″)

Layer ham on top of pizza dough to cover
it completely – layer cheese in same fashion.

Starting at one long end, tightly roll up dough,
jellyroll style, pinching end to seal. Cut roll
crosswise into 12 equal-sized pieces – arrange
in prepared pan.

In small bowl whisk butter, brown sugar, Dijon
mustard & poppy seeds – pour evenly over rolls.

Bake 25-30 minutes until golden brown.
Sprinkle tops with parsley, if desired.
Serves 12

*You can also make this using crescent roll
sheets – use 2 of the (8 oz) tubes

Rolls can be stored unbaked for up to 24
hours in fridge – cover with foil then bake
when you are ready

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

Baked Shrimp Taquitos
(light snack/appetizer)

1/2 onion, finely chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded/minced
1 tsp. olive oil
1 tomato, diced
12 oz. raw, peeled/deveined
shrimp, chopped
salt
2 T. finely chopped cilantro
3/4 C. shredded Pepperjack cheese
12 (6 inch) corn tortillas
–
Optional dippers

salsa
guacamole
==
In large skillet over medium heat,
saute onion, garlic & jalapeno in oil
until soft. Add tomatoes & cook 3-4
minutes until thickened. Add shrimp,
1/4 tsp. salt & cilantro – cook on medium-
high heat 1 minute.

Preheat oven 400 degrees F.
Line 2 large baking sheets with
foil & spray with nonstick cooking spray.

Working in batches: place 3-4 tortillas
between 2 paper towels & microwave
30 seconds until they are warm & pliable.
Place 1 tortilla on a clean, dry work surface
& spread about 3 T. shrimp mixture on bottom
third of tortilla & top with 1 T. cheese. Roll up
from bottom to surround the filling – once
rolled into a tube, place, seam sides down,
on prepared baking sheet – repeat with rest
of ingredients. Spray tops of tortillas with
nonstick cooking spray and a pinch of salt.

Bake about 15 minutes until they start to
get golden & crispy.
Makes 6 (serving size – 2 taquitos)

(recipe; skinnytaste.com)
——————–

Chili-stuffed Cornbread Casserole

1 lb. ground beef
1/2 tsp. garlic powder
1/2 tsp. onion powder
kosher salt/black pepper, to taste
1 C. salsa
1 (15.25 oz) can kidney beans, drained/
rinsed
1 (14.5 oz) can diced tomatoes
1 C. whole kernel corn
1/2 T. chili powder
1 tsp. ground cumin
1 (8.5 oz) box cornbread muffin mix
1/3 C. whole milk
1 C. sharp Cheddar cheese, grated/
divided
1 green onion, finely chopped (optional
garnish)
=
Preheat oven 400 degrees F.
Spray a large baking dish with
nonstick cooking spray.

In large skillet over medium-high
heat, cook gr. beef; season with
salt/pepper, garlic & onion powders.
Once browned, drain off grease.
Stir in salsa, kidney beans, tomatoes &
corn – season with chili powder & cumin.
Cook 3-5 minutes until warmed.

In large bowl mix cornbread mix with milk
& 1/2 C. Cheddar cheese until just incorporated;
spoon batter around outside edge of prepared
baking dish, leaving space in center for the chili.

Using a slotted spoon, transfer chili to baking
dish.

Bake 18 minutes; remove from oven & sprinkle
on remaining 1/2 C. cheese.
Bake 4-6 minutes until cheese melts &
cornbread is cooked through. Garnish top
with green onions, if desired & serve.
Serves 6-8

(recipe: 12tomatoes.com)
—————————-

Loaded Reuben Casserole

5 slices rye bread, divided
3/4 lb. thinly sliced corned beef
1 C. rinsed/drained sauerkraut
3/4 C. dill pickle relish
1 tsp. caraway seeds
4 C. Swiss cheese, shredded
3 eggs
1 C. milk
1/4 C. yellow prepared mustard
1/4 C. Thousand Island salad dressing
=
Preheat oven 350 degrees F.
Lightly spray 11 X 7 X 3″ baking
dish with nonstick cooking spray.
Cut 2-3 slices of bread into cubes so
that you have 2 C. bread cubes.
Line bottom of prepared dish with
cubes; cover with half of corned
beef. Layer ingredients in this order:
sauerkraut
pickle relish
caraway seeds
2 C. cheese
remaining beef
remaining cheese
=
In a bowl whisk eggs, milk, mustard &
Thousand Island dressing until well
mixed – pour over casserole.
Using a blender or food processor,
place remaining bread slices in &
pulse to make 1 C. fresh bread crumbs.
Sprinkle crumbs on top of casserole.
Bake 40 minutes until set in center.
Serves 4

(recipe: recipelion.com)
——————————–

Warm Brie & Pear Tartlets
(appetizers)

24 mini phyllo tart shells
1/4 lb. ripe Brie cheese, cut into
24 small chunks
1 ripe pear, cut into small dice
2 sprigs fresh thyme
2 T. honey, or to taste
=
Preheat oven 400 degrees F.
Line a jelly roll pan with parchment
paper.

Arrange tart shells on prepared pan &
place 1 piece Brie in each shell. Sprinkle
diced pear & a couple thyme leaves in
each shell & drizzle tops with honey.

Bake 12-15 minutes
Makes 24

(recipe: allrecipes.com)

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

I’m hoping to be able to post again tomorrow, just to add a few more ‘appetizer’ suggestions for you.

Enjoy your day;

Hugs;

Pammie

and now it’s Friday!

It’s a chilly 41 degrees F. and VERY FOGGY/GRAY! The ground is wet (no snow) so you see all the old leaves; to me that’s better than snow/ice.

Babysat both grandkids yesterday 9:30 – 5; kind of a long day, the baby is still cranky – not sure if it’s teething or not. She has a slight cough & runny nose, her brother has a deep, chesty cough (SURE HOPE I DON’T GET SICK!) I did my best to not get too close to either of them; the 6 yr old & I played about 8 games of Dominoes & I only won one (he was thrilled!). No plans for this weekend other than my usual knit at the restaurant with friends. We still have leftover dinner from Christmas – today is my day to strip the ham off the bone & figure out what to do with the meat (the family is getting a bit tired of ham – poor babies)

Amazing Apple Walnut Bread

Bread:
1 C. quick-rolled oats
1 1/4 C. flour
1 tsp. baking soda
1/2 C. brown sugar, packed
1 tsp. cinnamon
1 tsp. baking powder
1/4 C. packaged fine-shredded sweetened
coconut
1 egg
2 T. vegetable oil
1/2 C. vanilla Greek yogurt
1 tsp. vanilla
2 apples (Gala or Ambrosia) peeled/cored/
finely chopped
2 T. water
1/2 C. prunes – pitted
1/2 C. light coconut milk
1/2 C. plus 2 T. walnuts, chopped/divided

Glaze:

3 T. unsalted butter, cut into pieces
1 1/2 T. heavy cream
1 1/2 T. cream cheese, room temp.
1/2 C. powdered sugar
=
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with nonstick
cooking spray.

In large bowl combine oats, flour, baking
soda, brown sugar, cinnamon, baking
powder & coconut.

In another bowl, using elec. mixer, beat
egg until fluffy. Add veg. oil & beat until
well-combined. Add yogurt, vanilla, apples –
stir together.

In a blender or food processor, add water &
prunes – puree until smooth – add to apple
mixture with coconut milk – mix together.
Add apple mixture to oat mixture.

Add 1/2 C. walnuts to batter & mix to combine.
Pour into prepared baking pan & smooth top
evenly. Sprinkle top with remaining walnuts.

Place pan on center rack of oven.
Bake about 50 minutes until a toothpick inserted
into center comes out clean.
Transfer pan to a wire rack – let cool 5 minutse.

Invert bread from pan onto wire rack & cool
completely, about 30 minutes.

In a saucepan over medium heat melt butter;
stir frequently, until bubbling noise subsides &
butter is golden-brown.

In a small bowl add brown butter, heavy cream,
cream cheese & powdered sugar – stir until
well combined.
Spread evenly over cooled bread.
Serves 8

(recipe: lazycooking.com)
—————————–

Quick Chicken Stir Fry

1/2 lb. angel hair pasta, uncooked
2 C. small broccoli florets
1 lb. boneless skinless chicken breasts,
cut into thin strips
1/2 C. (Kraft) Asian Toasted Sesame Salad
dressing
2 T. soy sauce
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/3 C. chopped peanuts
=
Cook pasta in large pot as directed
on pkg., omitting salt & adding broccoli
to boiling water for last 3 minutes of
cooking time.

In large nonstick skillet, cook chicken
sprayed with cooking spray on medium-high
heat 6-8 minutes until done, stirring occasionally.
Stir in dressing, soy sauce & seasonings – cook
1 minutes, stirring occasionally.

Drain pasta mixture; place in large bowl – add
chicken mixture & mix lightly. Serve topped
with nuts (if desired). Serves 4

NOTE: You can substitute whatever veggies you
have on hand for the broccoli, such as snow peas,
bell pepper strips, sliced carrots, chopped red onion

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

Western Bean & Burger Soup

1 (15 oz) can black beans, drained/
rinsed
1 (14.5 oz) can diced tomatoes &
green chiles, undrained
1 lb. ground beef, browned/drained
3 C. water
1 C. frozen corn kernels
1 small onion, chopped
3 cloves garlic, minced
1 T. ground cumin
1/2 tsp. hot pepper sauce
=
Optional additions:

1/2 C. sour cream
1-2 finely chopped canned chipotle
peppers in adobo sauce

Add a dollop of each to bowl of hot
soup just before serving
=
Place all ingredients in large pot on
medium-high heat. Bring to boil  then
simmer on Low heat 15 minutes,
stirring occasionally. Serves 8

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

Nana’s Ham Casserole

1 (8 oz) pkg. egg noodles
1 (10.75 oz) can cream of mushroom
soup, undiluted
1 (8 oz) tub chive & onion flavored cream
cheese, softened
2/3 C. milk
2 C. leftover cooked ham, chopped
1 1/2 C. fresh broccoli florets
1 (10 oz) pkg. frozen asparagus, thawed
6 baby carrots, chopped
1 (8 oz) pkg. mozzarella cheese, shredded
4 oz. Cheddar Cheese, shredded
1/2 C. seasoned croutons, crushed
=
Preheat oven 400 degrees F.
Lightly spray TWO 9 X 13″ baking dishes with
nonstick cooking spray.

Cook egg noodles accordg. to pkg. directions
for al dente; drain.

In large bowl add soup, cream cheese & milk –
stir to combine. Add cooked/drained noodles,
ham, broccoli, asparagus & carrots – stir to
combine.

Equally divide half the ham mixture between the
2 baking dishes, spreading out evenly.

In medium bowl add both cheeses – stir to combine
then equally divide between both baking dishes.
Equally divide rest of ham mixture between dishes.

Mix croutons into remaining cheese mixture & top
both dishes with mixture.

Bake about 30 minutes until lightly browned &
warmed through.
Serves 8

NOTE: You can bake one & freeze the other by
wrapping in heavy-duty foil & freezing for up to
1 month

(recipe: commandcooking.com)
—————————–
Ham, Cheese & Spinach Puffs

2 sheets pre-made frozen puff pastry,
thawed
2 T. butter
1 medium yellow onion, minced
2 T. flour
1 C. whole milk
salt/black pepper, to taste
pinch ground nutmeg
1 C. cooked ham, diced
1 1/4 C. fresh spinach, roughly chopped
1 1/3 C. Gruyere cheese, shredded (can
substitute Swiss cheese)
1 egg
1 T. water
fresh parsley – optional garnish, minced
=
Preheat oven 400 degrees F.
Line a rimmed baking sheet with parchment
paper (if your baking sheet is not big enough,
2 baking sheets may be needed)

Cut each puff pastry into 4 equal squares
(about 5″ wide); cover & place in fridge.

In medium saucepan, add butter & heat over
medium heat. Add onion – cook 3 minutes, until
softened. Add flour & whisk to combine until
mixture looks like wet lumpy sand – cook about
1 minute, whisking often.

Pour in milk, in thirds, whisking well to combine
after each addition to ensure no lumps. Continue
whisking often as mixture cooks, about 5-7 minutes.
Mixture will thicken considerably & should coat the
back of a spoon.

Turn off heat; add ham & spinach. Mix in 1 C. Gruyere;
stir to melt into sauce. Season with salt & pepper, to
taste and nutmeg.

Spoon 1 1/2 T. of cream sauce mixture into center of
each puff – sprinkle with a bit of remaining Gruyere
cheese then fold all 4 corners of pastry in towards
the center but not touching – repeat with remaining
squares/filling.

In a small bowl whisk egg with 1 T. water – brush over
tops of pastries.

Bake 20 minutes until golden brown.
Garnish with parsley if desired.
Serves  8

(recipe: delish.com)
————————-

Crockpot Turkey Corn Chowder

1/4 C. salted butter, cubed5 lb. potatoes, peeled/cubed
2 (10 oz, ea) bags frozen corn
1/2 T. dried/minced onion (optional)
1/2 T. black pepper
4 C. chicken (or turkey) broth
3 C. heavy whipping cream (1 1/2 pints)
3-4 C. leftover, cooked/shredded turkey
1 1/2 T. cornstarch
1 1/2 T. water

Toppings:

cooked/crumbled bacon
shredded Cheddar cheese
sliced green onions============
In a 6 qt. (or larger)crockpot place cubed butter,
potatoes, corn, onion, pepper, chicken
broth, heavy cream & turkey – 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 small bowl mix 2 T. cold water with corn-
starch – pour into crockpot & stir.

Cover & turn heat to High for 30 minutes (or
until chowder begins to thicken.)

To serve: top with optional toppings.
Serves 10

(recipe: thecountrycook.net)
————————

Butterscotch Peanut Butter Bars

1/2 C. (1 stick) butter, room temp
1/2 C. granulated sugar
1/2 C. brown sugar, packed
1/2 C. plus 1/4 C. creamy peanut
butter
1 large egg
1 tsp. vanilla
1 C. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 C. quick-cooking oats
6 oz. butterscotch chips (about 1 C)
1 C. powdered sugar
4 T. milk
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Using elec.
mixer, in large bowl cream butter,
gran. sugar, brown sugar & 1/2 C.
peanut butter. Add egg & vanilla.
In another bowl sift flour with baking
soda & salt – mix oats into flour &
stir into creamed peanut butter mixture-
spread into prepared pan & smooth out.
Sprinkle chips on top & bake 20-25
minutes until browned around edges.
In small bowl whisk powdered sugar, milk &
remaining 1/4 C. peanut butter until smooth.
Spread evenly over warm bars. Allow to
cool completely before cutting into squares.
Makes 15 bars.

(recipe: foodnetwork.com)

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

Hope your weather is just what you like!

Hugs;

Pammie

Happy “Day After”

We had a lovely dinner with oldest son & his family; the day went by quickly and now it’s ‘leftovers’ which we’re very happy to have.

This evening is my Panera Knit group – I’m wondering how many ladies will be there, since it’s right after the holiday – but I’ll find out!

Double Chocolate Muffins

2 C. self-rising flour
1 C. sugar
1 C. milk
3/4 C. cocoa powder
1 egg
1 stick (1/2 C) butter or marg.,
melted
1 1/2 C. chocolate chips
1 tsp. vanilla
–
Preheat oven 400 degrees F.
Spray 18 muffin tin cups with
nonstick cooking spray (or use
paper liners).
In large bowl combine flour, sugar
& cocoa. In another bowl mix melted
butter, egg, milk & vanilla. Pour wet
ingredients into dry & stir to mix well.
Stir in choc. chips. Divide batter
among muffin cups. Bake 20
minutes. Makes about 18 muffins

(recipe: southernplate.com)
————————–

Easy Pea Soup

1 T. olive oil
1 large white onion, finely diced
4 cloves garlic, minced
1 russet potato, peeled/diced
3 1/4 C. vegetable stock
5 C. frozen peas
4 T. fresh parsley
=
In large pot over medium heat, heat
1 T. olive oil – saute onions & garlic
2-3 minutes. Add potatoes & cook
5 minutes. Add veg. stock – bring to
a simmer for 15 minutes. Add frozen
peas; continue to simmer 5 more
minutes. Add half the parsley & blend
soup until completely smooth. Spoon
into bowls & garnish with remaining
parsley. Serves 4

NOTE: If soup is too thick for you, you
can add more vegetable stock.

(recipe: dirty-napkins.com)
—————————–

Smoked Paprika Cheese Potatoes

1 1/2 lb. small potatoes (red or honey gold),
cut lengthwise
1 C. grated Romano Parmesan cheese
2 T. olive oil, divided
1 tsp. smoked paprika
1 tsp. garlic powder
=
Preheat oven 400 degrees F.
In a bowl mix potatoes, paprika, garlic &
1 T. olive oil – mix until thoroughly coated.

Pour 1 T. olive oil in bottom of a 9 X 13″
baking dish – move oil around dish to
cover bottom. Shake Rom/Parm. cheese
all over bottom of dish. Place potatoes,
cut sides down, on top of cheese (you
want to kind of twist the potatoes on top
of the cheese to make sure the bottom of
the potatoes (sliced side) is covered with
cheese.

Bake 20-25 minutes until cheese is a
bit crispy & potatoes are fully cooked.
Serves 4

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

Quick Lemon Ricotta Spaghetti

1/2 lb. spaghetti pasta
1 C. whole-milk ricotta cheese
3 C. baby arugula
1/3 C. Parmesan cheese, freshly grated
juice & zest of 1 lemon
1 T. olive oil
2 cloves garlic, minced
1/4 tsp. red chili flakes (optional)
kosher salt/black pepper, to taste
=
In large pot of boiling salted water, cook
pasta accordg. to pkg. directions.

In medium bowl mix ricotta, olive oil,
Parm. cheese, garlic, lemon zest &juice
& chili flakes (if using). Season with salt/
pepper – stir to combine. Reserve 1/2 C.
pasta water & drain pasta.

Return cooked spaghetti, ricotta sauce,
reserved pasta water & arugula to the
pot. Stir to coat the pasta in sauce, adding
more pasta water if needed.
Serve with additional Parmesan cheese, if
desired. Serves 4

(recipe: 12tomatoes.com)
————————

Crockpot Swiss Steak

1-2 lb. cube steak*
14-16 oz. canned tomatoes, stewed/
diced/crushed, etc.
14-16 oz. tomato sauce
1 onion, sliced
2 tsp. oregano
1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. smoked paprika (or regular)
=
Serve with:
Cooked rice, potatoes or noodles
to serve 5
===================
Place cube steaks in bottom of
crockpot – top with onions.

In large bowl stir tomatoes, tomato
sauce & all seasonings – mix well &
pour over steaks & onion.

Cover & cook on Low 7-9 hours (or
High 4-5 hours)

Serve over cooked rice, mashed
potatoes or noodles.
Serves 4

NOTE: the sauce amount remains the
same whether you use 1 or 2 lb. steaks*

(recipe: southernplate.com)
———————-

Epic Bean Nacho Supreme

2 large bags tortilla chips
1 lb. ground beef
1 packet taco seasoning mix
1/2 onion, diced
1 can refried beans (not big can)
16 oz. shredded Cheddar cheese
3 Roma tomatoes, diced
2-3 green onions, chopped
=
Preheat oven 400 degrees F.

In a skillet over medium-high heat
cook gr. beef & onion until meat is
no longer pink & onion has softened;
drain.  Reduce heat to Low & stir in
taco seasoning – saute a few minutes.

Using 2 rimmed baking sheets, place 1
bag tortillas on each sheet & top each
with half of refried beans. Sprinkle half
of meat mixture on each sheet then
sprinkle cheese on both, evenly.

Bake 10-15 minutes. Top with
tomato & green onion – serve warm.

(recipe: FB Recipes & Ideas for Cooking)
———————————

German Chocolate Dump Cake

1 C. sweetened shredded coconut
1 1/2 C. toasted pecans, chopped/
divided
1 box devil’s food cake mix (regular
size) & ingredients to prepare
8 oz. cream cheese, softened
1/2 C. butter, melted
2 tsp. vanilla
2 C. powdered sugar
1/2 C. semisweet chocolate chips
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Sprinkle
coconut & 1 C. pecans in bottom
of baking dish. Prepare cake mix accordg
to pkg. directions; pour batter into
prepared pan. In large bowl beat cream
cheese, butter & vanilla until smooth.
Beat in powdered sugar. Stir in choc.
chips & remaining nuts – spoon over
batter in pan. Cut through batter using
a knife to swirl. Bake 35-40 minutes
until a toothpick inserted into center
comes out clean. Cool completely in
pan on wire rack. Serves 15

(recipe: tasteofhome.com)

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

Hugs;

Pammie

Christmas Eve

It’s a rather warm (44 degrees F.) Sunday – pretty foggy (especially around lakes). Went to church – good sermon about the Davidic Covenant. Later today starts my wrapping gifts (hope I remember where I put them all!). Last night I ended up doing a quick order on Amazon for several cat toys – they won’t arrive until after the day but that’s OK.

Our final family holiday-thing is tomorrow sometime in the later afternoon, dinner at my oldest son’s house. He’s making the ham & appetizers, we’re bringing the ‘sides’ & dessert (one of those multi-slice/flavors cheesecakes).

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

Oatmeal Cranberry Cookies

1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 sticks butter, softened
1 C. firmly packed brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. vanilla
2 C. quick oats
1 1/2 C. dried cranberries
1 C. chopped walnuts
=
Preheat oven 350 degrees F.

In medium bowl combine flour, baking soda
& cinnamon.

In large bowl using elec. mixer, beat butter,
brown sugar & gran. sugar until creamy.
Add eggs & vanilla; mix well. Add flour
mixture; mix well. Stir in oats, dried cranberries &
walnuts.

Drop dough by rounded tablespoons 1 inch apart
onto ungreased cooked sheets.

Bake 12-14 minutes until light golden brown.
Cool 1 minute on sheet then remove to wire
rack to cool completely.
Makes 48

(recipe: mrfood.com)
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Roast Chicken w/Rosemary & Lemon

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

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

Crockpot Saucy Ranch Pork & Potatoes

2 lb. red potatoes (about 6 medium),
cut into 3/4 inch cubes
1/4 C. water
6 boneless pork loin chops (6 oz, ea)
2 (10 3/4 oz, ea) cans cream of chicken
soup, undiluted
1 C. milk
1 envelope Ranch salad dressing mix (dry)
–
minced fresh parsley, optional topping
=
In large microwave-save dish place potatoes
& water; microwave, covered, on High
3-5 minutes until potatoes are almost
tender; drain. Place potatoes & pork chops
in crockpot. In a bowl mix soup, milk & dry
salad dressing mix; pour over chops. Cover &
cook on Low 4-5 hours until pork & potatoes
are tender. (a thermometer inserted into pork
should read at least 145 degrees F.). Sprinkle
with parsley when serving, if desired. Serves 6

(recipe: tasteofhome.com)
—————————-

Sesame Mushrooms & Asparagus

1 lb. asparagus, woody ends trimmed/
sliced diagonally into thirds
1/4 C. water
2 T. butter
1 1/2 T. sesame seeds
1 C. fresh mushrooms, sliced
1 T. lemon juice
1 tsp. sesame oil =
Place asparagus & water into a large
saute pan over medium-high heat –
cook/stir 2-3 minutes until asparagus
is tender-crisp.
Remove from pan to a plate.

Add butter & sesame seeds to pan &
toast 2 minutes, stirring constantly,
until browned. Add in mushrooms &
cook 3 minutes until mushrooms are
golden & tender.

Add asparagus back to pan – pour on
lemon juice & sesame oil – toss to coat.
Serve warm.
Serves 4

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

Roasted Sweet Potato Salad

Potatoes:

2 lb. sweet potatoes, chopped
(your choice – leave skins on or not)
1 T. olive oil
1 T. brown sugar
1/2 tsp. cinnamon

Salad:

 4 C. lightly packed baby spinach leaves
1/2 C. crumbled feta cheese
1/2 C. pecans, lightly toastedHoney Lemon Thyme Dressing:
1/4 C. olive oil
1 T. lemon juice
2 tsp. honey
1 tsp. dried thyme
salt/black pepper, to taste
=
Preheat oven 390 degrees F.
Line 2 baking sheets with parchment
paper

In a large bowl add chopped sweet
potatoes, olive oil, brown sugar &
cinnamon – mix until well combined.
Spread out on baking sheets in single
layer.
Roast 30 minutes (or until cooked
through)
Set aside to cool completely.

Dressing:

In small bowl add olive oil, lemon
juice, honey & thyme – whisk using
small whisk or fork until well combined;
season with salt/pepper.

Assembly:

In large bowl add cooled sweet potatoes,
crumbled feta, spinach & pecans – drizzle
dressing over & mix until well combined.
Transfer to a large bowl for serving (or
serve directly from mixing bowl.)
Serves  6

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

Holiday Shrimp Dip

1 (8 oz) pkg. cream cheese, softened
2 (4 oz, ea) cans small shrimp, drained
1 (8 oz) jar cocktail ssauce
1 C. shredded mozzarella cheese
1/2 red bell pepper, seeded/diced
1/2 green bell pepper, seeded/diced
=
assorted crackers for dipping
==
Spread cream cheese in an even layer on
a serving dish or bottom of a glass pie plate.

In a bowl combine shrimp with cocktail
sauce & spread evenly over cream cheese
layer. Sprinkle top with mozz. cheese, covering
shrimp layer as completely as possible. Sprinkle
red & green bell peppers on top.
Serve with crackers
Makes 4 Cups

(recipe: allrecipes.com)
—————————–

Salted Caramel Rice Krispie Treats

3 T. butter
4 1/2 C. mini marshmallows
6 C. Rice Krispie cereal
1 pkg. Kraft caramel bits
2 T. milk
about 2 tsp. coarse sea salt (optional)
–
Spray 9 X 13″ baking dish with nonstick
cooking spray – also spray a rubber spatula.
=
In large microwaveable bowl add
marshmallows & butter – microwave about
1 minute 15 seconds until marshmallows
are puffing up. Stir in cereal. Once well
mixed, pour into prepared baking dish &
gently press in until treats are as even as
possible.
Once they are cooled a bit, place caramel
bits in a microwave-safe bowl & add milk.
Microwave about 1 minute 20 seconds.
Bits won’t necessarily look melted, but
once you stir, they will become smooth.
If they don’t, place back in microwave
another 10 seconds & stir again. Pour
caramel over cereal in pan & use
sprayed rubber spatula to smooth
caramel over top until even. Sprinkle
top with sea salt & cool completely.
Serves 16

NOTE: Poster states: once cooled, she
places entire block on a cutting board &
cuts them then returns them to the pan.

(recipe: butterwithasideofbread.com)

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

Hope you have a WONDERFUL DAY!

Hugs;

Pammie

Friday

Managed to get up early & go to Kroger for our ham (also grabbed a multi-flavor cheesecake). Dropped in to CVS to pick up some stocking stuffers – will probably do that again tomorrow at Walgreens just to ‘finish up’.

Looking at our weather – it looks like we’re ‘hovering’ at 40’s & gloomy but no rain or snow for a good 4-5 days – YAY!

LOTS of recipes coming in – my problem is weeding out what sounds like the good ones from ones with either too many ingredients/too difficult to prepare, probably too expensive, etc. Hope these help you some in your holiday preparations!

Cranberry Swirl Cake

1stick (1/2 C) butter, softened
1 1/4 C. granulated sugar
2 eggs
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. (1/2 pint) sour cream
1 1/2 tsp. almond extract
1/2 C. chopped walnuts
1 (14 oz0 can whole berry cranberry sauce
–
powdered sugar for sprinkling
=
Preheat oven 350 degrees F.
Spray a 10 inch Bundt pan with cooking
spray.

In large bowl using elec. mixer beat butter
& gran. sugar until creamy – add eggs – beat
until smooth.

In medium bowl combine flour, baking powder,
baking soda & salt; gradually add to egg
mixture & mix well. Add sour cream, almond &
walnuts.

Pour half the batter into Bundt pan. Spoon
half of the can of cranberry sauce on top of
batter & swirl with a knife. Cover with remaining
batter. Spoon remaining cran. sauce on top
& swirl.

Bake 55-60 minutes.
Let cool 15 minutes then turn out onto a wire
rack to cool completely.
Sprinkle top with powdered sugar & serve.
Serves 12

(recipe: mrfood.com)
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Eggnog Truffles
(4 hour refrigeration time)

16 oz. white baking chocolate,
chopped/divided4 oz. cream cheese, softened
1/4 C. powdered sugar
1 tsp. rum extract
1/2 tsp. ground nutmeg
=
Line a baking sheet with
waxed paper.

In a microwaveable bowl melt 8 oz
chocolate; stir until smooth.

In a large bowl using elec. mixer,
beat cream cheese, powdered
sugar, rum extract & nutmeg until
blended & smooth. Beat in melted
chocolate.

Cover & refrigerate until firm
enough to shape – about 4 hours.
=
Remove from fridge – shape choc.
mixture into 1 inch balls & place on
waxed paper. Refrigerate about 1
hour until firm enough to dip

In a  microwaveable bowl/dish melt
remaining chocolate – stir until smooth.
Dip truffles in chocolate; allow excess
to drip off. Place back on waxed paper.
Sprinkle tops with additional nutmeg.
Refrigerate until set.
Makes 2 dozen

To store: Store between layers of
waxed paper in an airtight container
in fridge.

(recipe: tasteofhome.com)
———————–
Holiday Egg Nog

4 egg yolks
5 oz. sweetened condensed milk
1 T. powdered sugar
1 tsp. vanilla
2 C. milk
4 egg whites
1 fl. oz. rum
1/4 tsp. ground nutmeg
=
In large bowl using elec. mixer,
beat egg yolks until thick & light.
Gradually stir in cond. milk, sugar,
vanilla & milk.

Using elec. mixer – in a bowl
beat egg whites until stiff – add to
milk mixture. Stir in rum, adjusting
amount to taste
Garnish with nutmeg.
Serves 4

(recipe: mydailymoment.com)
———————–
Bacon Breakfast Rolls

Dough:

(oil to coat a bowl – see directions)

1 (.25 oz) pkg. yeast
1/2 C. warm water (about 120-130 degrees F.)
1/2 C. warm milk (about 120-130 degrees F.)
1/4 C. sugar
1/3 C. butter, melted
1 tsp. salt
1 large egg, room temp.
3 1/2 C. flour (plus more – for dough & dusting
the work surface)

Filling:
1/2 C. plus 1/4 C. butter, melted/divided
1/4 C. brown sugar
1/2 T. cinnamon
8 oz. bacon, cooked crisp & crumbled

Glaze:

1/2 C. maple syrup
1 C. powdered sugar, sifted=Using oil, coat the inside of a glass bowl.

In small bowl dissolve yeast in warm water.
Set mixture aside to ‘bloom’.

In bowl using elec. mixer, add warm milk, sugar,
1/3 C. melted butter, salt & egg – mix to combine.
Add 2 C. flour – mix until smooth.

Alternating adding yeast mixture & remaining
1 1/2 C. flour to dough mixture, mixing until
smooth after each addition. Add extra flour, a
little at a time, if needed until desired consistency
is reached.

Using extra flour – dust a work surface lightly.
Turn out dough onto floured surface – knead
for 5 minutes.

Place dough in oiled bowl & cover with a towel.
Let dough rise in a warm, draft-free place until
it has doubled in size, about 2 hours to 2 hrs 30
minutes.

Punch dough down.

Roll out or press dough into a 9 X 15″ rectangle,
about 1/4 inch thick. Spread 12 C. melted butter
all over ONE side of dough. Sprinkle brown sugar/
cinnamon/bacon crumbles evenly over buttered
side of dough.

Beginning on long side of dough, roll dough into
a log, pinching the seam & ends to seal it. Cut
dough into 12 even slices.

In a 9 X 13″ baking dish, pour remaining 1/4 C.
melted butter. Place dough slices in pan so that
they are almost touching.
Allow them to rise until double in size, about
45 minutes to 1 hour.

Preheat oven 375 degrees F.

Bake rolls about 25 minutes until golden brown.

In a bowl whisk maple syrup & powdered sugar
until smooth.

Allow rolls to cool 4-5 minutes.
Drizzle tops of rolls with glaze & serve warm.
Makes 12

(recipe: recipesaver.com)
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Pizza Parlor Soup

1 (28 oz) can crushed or diced
tomatoes
2 C. water
1 (14 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 T. oregano
1 1/2 tsp. basil
1 1/2 tsp. granulated garlic
1 (3.5 oz) pkg. pepperoni, cut in half
or fourths
12-15 meatballs, pre-cooked
1 T. sugar (optional)
=
For serving: Italian bread; shredded
mozzarella cheese (for topping)
=
In large pot (or enamel Dutch oven) place
tomato sauce, crushed tomatoes, water, garlic,
basil, oregano & sugar. Add pepperoni &
meatballs. Bring just to a boil over medium-
high heat. Reduce temperature to Low,
stirring occasionally. Simmer 20-30 minutes
until meatballs are heated through.

To Serve:
Preheat oven 350 degrees F.
Cut 1 inch slices of Italian bread  & place
on a baking sheet. Place in oven until
toasted.
Ladle soup into bowls & top each with
a slice of bread and a liberal sprinkling
of cheese. Place all bowls back on baking
sheet & put in oven under low broil. Watch
very carefully – remove once cheese is
lightly browned & bubbling on top.
Serve immediately (warn people bowls
are hot!). Serves 4

OPTIONS:
You can also add your favorite pizza
toppings, like sauteed onion, chopped
bell pepper, sliced olives, sliced mushrooms

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

Crockpot Artichoke Dip

8 oz. cream cheese, softened
1 C. sour cream
1/2 C. mayonnaise
1.8 oz. pkg. Leek Soup Mix (Knorr brand)
can also use Knorr vegetable soup mix
2 cloves garlic, minced
1 T. lemon juice
1/4 tsp. black pepper
2 (14 oz, ea) containers artichokes, drained/
chopped
1 1/2 C. shredded Parmesan cheese/divided
=
Hunks of French bread -for dipping
=
Optional addition: 1 small box thawed/
squeezed frozen spinach
=
Spray insides of a 4 qt or larger crockpot
with nonstick cooking spray.

In large bowl mix cream cheese, sour cream &
mayo. Fold in soup mix, garlic,  lemon juice,
pepper, artichokes & 1 C. cheese. Spread dip
in crockpot in an even layer, top with remaining
cheese.

Cover & cook on High 1 1/2 to 2 hours
Serve with French Bread chunks
Serves 10

Store leftovers in an airtight container, refrigerated,
for up to 3 days. You can re-heat it on the stovetop
over medium-low heat.

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

Shrimp Scampi Flatbread
(appetizer)

2 1/2 T. olive oil/divided
2 T. butter
3 cloves garlic, minced
pinch crushed red pepper flakes (plus
more, for garnish, if desired)
1 1/2 lb. large shrimp, peeled/deveined
kosher salt/black pepper, to taste
juice & zest of 1 lemon
1 large store-bought flat bread
 2 C. shredded Mozzarella cheese
–
Optional:
chopped fresh parsley-garnish=
Preheat oven 400 degrees F.

In large skillet over medium-high
heat, add 2 T. oil & butter. Add garlic &
cook 1 minute. Add red pepper flakes &
cook 1 minute more. Add shrimp & season
with salt/pepper – sear shrimp 2 minutes
per side. Deglaze pan with lemon juice
until most of liquid has evaporated -remove
from heat.

Place flatbread on a baking sheet & brush
with remaining 1/2 T. oil. Sprinkle top with
1 1/2 C. mozz. & top with shrimp mixture.
Top with remaining mozz. cheese & bake
12-15 minutes until cheese has melted &
flatbread is golden.

Garnish with red pepper flakes, parsley &
lemon zest.
Serves 4

(recipe: delish.com)
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Lemon Thumbprint Cookies

1 C. butter, softened
1 C. powdered sugar
1 C. granulated sugar
2 large eggs
1 C. vegetable oil
1/4 C. fresh lemon juice
5 1/4 C. flour
1 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 tsp. grated lemon rind
3/4 C. plus 2 T. raspberry jam
=
Preheat oven 350 degrees F.
Lightly spray several baking sheets
with nonstick cooking spray.
(recipe makes about 4 dozen)

In a large bowl using elec. mixer, beat
butter on medium speed until fluffy.
Add powdered & gran. sugars, beating
well. Add eggs, oil & lemon juice – beating
until blended.

In another bowl combine flour & next 4
ingredients, gradually add to sugar mixture,
beating until blended.

Shape dough into 1 inch balls & place about
2 inches apart on prepared sheets. Press your
thumb into center of each cookie to make an
indentation.

Bake (in batches) 9-11 minutes until set (do not
brown). Remove to wire racks to cool.Spoon
1/2 tsp. raspberry jam into each indentation.
Makes about 4 dozen

(recipe: southernliving.com)
————————————-
4-Ingredient Almond Joy Cookies

1 (14 oz) bag sweetened coconut flakes
2 C. semi-sweet chocolate chips
2/3 C. chopped lightly salted almonds
1 (14 oz) can sweetened condensed milk
=
Preheat oven 325 degrees F.
Line a large baking sheet with parchment
paper.

In large bowl combine coconut, choc. chips,
almonds & sweetnd cond milk – stir until
combined.
Scoop out dough using a cookie scoop onto
prepared baking sheet. Moisten the tips of
your fingers with water & shape into discs –
pat tops flat.

Bake 12-14 minutes until tips of coconut are
just starting to turn golden brown. Cool
cookies on baking sheet.
Store any leftovers in airtight container
Makes 3 dozen

(recipe: momontimeout.com)

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

I think it’s ‘cute/interesting’ – I’m hearing my husband watching some very old TV – Christmas shows from when we were children!

Enjoy your day!

Hugs;

Pammie

Thursday

Today was babysitting – it worked out well. I managed to get to the part of my friend’s gift scarf where I can add the last part then it will be done in time to give it to her Sunday at church (her birthday is the day after Christmas but it occurred to me: I won’t SEE here – so am giving it to her after church Sunday).

My family is still trying to ‘sort out’ the plans for Christmas: presents/dinner/dessert – who goes where-when.

Chocolate Mint Fudge

1 1/4 C. semi-sweet chocolate chips
1 1/4 C. white chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 tsp. mint extract (NOT peppermint extract)
green food coloring
Andes Mint baking pieces
=
Line a 8 X 8″ or 9 X 9″ square baking
pan with foil or parchment paper.

In a large microwave-safe bowl add
semi-choc. chips & half the can of
sweetnd’ cond. milk.

Place the white choc. chips & other
half of can in another microwave-safe
glass bowl.

Microwave bowls, one-at-a-time, 1 minute
on 50% power. Stir then microwave another
30-45 seconds on 50% power. Stir until
smooth & melted. If mixture is not fully
melted, microwave another 30-45 seconds
on 50% power. Repeat with second bowl
until both are fully melted.

Add mint extract & green food coloring to
bowl with white choc. chips – stir to combine.

NOTE: If either mixture is too thick to pour
into square baking pan, microwave another
20 seconds to re-warm.

Quickly pour each fudge into pans, alternating
if possible to help swirl the mixture. Use a
spatula to smooth & distribute fudge. Use a
knife or toothpick to swirl fudge together.

Use your hands to press the Andes mint pieces
onto top of fudge.

Allow to cool on counter 2-3 hours, then cut
into pieces.

NOTE: for easier cutting: place in fridge to chill
30 minutes, then cut.
Makes 16 pieces

Store in an airtight container – will last 2-3 weeks
in a container on the counter. If you want it to
last longer (up to 4 weeks) store in airtight
container in fridge.

This fudge can be frozen: as a large slab or cut
into pieces. Place fudge in fridge 1 hour to chill
then wrap tightly in plastic wrap & place inside
a ziplock freezer bag. Fudge can be stored in
freezer up to 3 months.
To thaw: place in fridge 24 hours.

NOTE: If you want perfectly square pieces, use
a ruler and a sharp knife – CLEAN KNIFE between
each cut to help create clean cut lines

(recipe: thefirstyearblog.com)
————————

Bacon-wrapped Pork Loin with
Cherries

1 (2 lb.) boneless pork loin
1/2 tsp. ground allspice
black pepper
1/2 C. dried cherries, chopped
1/2 C. fresh flat-leaf parsley, chopped
1 T. whole-grain mustard
6 slices bacon
1 T. currant jelly
1 tsp. red wine vinegar
=
Preheat oven 350 degrees F.
Season pork loin with allspice &
1/2 tsp. pepper – place on a rimmed
baking sheet.

In a small bowl combine cherries, parsley &
mustard – spread evenly over pork. Lay bacon
slices crosswise over pork, overlapping them
slightly & tucking in ends.
Roast 45 minutes.

In small bowl combine jelly & vinegar – brush
over bacon & continue roasting 10-15 minutes
more.
Let loin rest at least 10 minutes before slicing.
Serves 6

(recipe: realsimple.com)
—————————
Horseradish Potato Gratin
3 C. heavy cream
1/4 C. prepared horseradish
1/4 tsp. ground nutmeg
kosher salt/black pepper
3 lb. russet potatoes (about 6), peeled &
thinly sliced
=
Preheat oven 375 degrees F.
Spray a shallow 3-qt. baking dish
with nonstick cooking spray.

In large bowl combine cream, horseradish,
nutmeg, 1 1/2 tsp. salt & 3/4 tsp. black
pepper. Add potatoes & toss to coat.
Place potato mixture in prepared baking dish,
pressing gently to submerge potatoes.
Cover with foil.
Bake 25 minutes.

Remove foil & bake another 50-65 minutes
until top is golden.
Serves 8

(recipe: realsimple.com)
————————-
Spiced Carrot Salad

1/4 C. golden raisins
2 1/2 T. fresh lemon juice (from
1 lemon)
1 bunch rainbow carrots with
tops (about 1 lb)
2 T. olive oil
1 clove garlic, chopped
1/4 tsp. cumin seeds
1/4 tsp. crushed red pepper
1/4 tsp. sea salt
black pepper
=
In a small bowl add raisins & lemon
juice – let stand about 5 minutes until
raisins plump slightly.

Remove tops from carrots & chop to
equal 1/4 C. Shred carrots in a food
processor, using shredding disk & place
in a large bowl. (can use pre-shredded
carrots & chopped parsley)

In small skillet over medium heat, heat oil.
Add garlic – cook, stirring constantly, about
30 seconds. Stir in cumin seeds & crushed
red pepper – cook, stirring constantly,
about 30 seconds.

Add garlic mixture to shredded carrots; stir
in raisins & lemon juice. Sprinkle with salt
& several grinds black pepper. Add carrot
tops & toss to combine.
Serves 4 (serving size 1 1/4 C. each)

(recipe: realsimple.com)
——————————-
Butternut Squash Bake with
Wild Rice

1 C. (6 1/2 oz) uncooked wild rice blend
1 3/4 C. vegetable broth, plus more if
needed
1 lb. prechopped butternut squash (about
3 1/2 C.)
1 yellow onion, sliced lengthwise into thin
wedges (about 1 C)
4 oz. fresh wild mushroom blend or cremini
mushrooms, sliced (about 1 1/2 C.)
3 sprigs rosemary
2 T. balsamic vinegar
3 T. olive oil/divided
1 tsp. kosher salt/divided
1 1/2 C. heavy whipping cream
1 1/4 oz. Parmesan cheese, finely shredded
(about 1/2 C.) divided
=
Cook wild rice blend accordg. to pkg.
directions, substituting broth for water.
Transfer to a large bowl & let cool to
room temp. (about 30 minutes) tossing
occasionally with a fork.)

Preheat oven 425 degrees F.
LIne a baking sheet with parchment
paper. Place squash, onion wedges,
mushrooms & 2 sprigs rosemary on sheet.
Drizzle with vinegar, 2 T. oil & 3/4 tsp. salt –
toss to coat & spread in a single layer.

Roast 25-35 minutes until squash is tender
& browned. Let cool to room temp, about
20 minutes. Discard rosemary sprigs.

(While squash cools)
In a small saucepan combine cream & remaining
rosemary sprig. Cook over medium heat, stirring
occasionally,until cream just begins to bubble
around sides.

Remove from heat & let stand 15 minutes.

Lightly spray a 2 quart baking dish with
nonstick cooking spray.

Add squash mixture, 1/4 C. cheese & remaining
1/4 tsp. salt to rice in bowl – toss to combine.
Transfer to prepared 2 qt dish. Pour cream over
rice mixture & top with remaining 1/4 C. cheese.
Drizzle with remaining 1 T. oil.

Bake 30-35 minutes until cream is bubbly
around edges & top is browned.
Serves 8

(recipe: realsimple.com)
——————————

Crockpot Ham

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, in crockpot. Press
brown sugar all over spiral cut portion of ham.
Drizzle with honey & pour in apple cider. Place
rosemary around ham.

Cover & cook on Low 3-4 hours 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. of liquid from crockpot &
place in a small saucepan. Bring to a boil & cook
until sauce is reduced by about half. Brush ham
with reduce sauce. Slice & serve.
Serves 10+

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

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

Crockpot Crab Dip

16 oz. cream cheese, (two 8 oz pkgs).
softened
1 1/2 C. mayonnaise
1 1/2 C. sour cream
juice from 1 lemon
3 cloves garlic, minced
1 C. Vidalia onion, chopped
2 T. scallions, finely chopped
1 T. Worcestershire sauce
5 dashes Tabasco sauce
1 T. Old Bay seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 C. Parmesan cheese, grated
1 C. mozzarella cheese, shredded
1 C. white Cheddar cheese, shredded
2 lb. lump crab meat (can use 1-2 lb)*
picked over for any shells
=
Suggested dippers:
Ritz crackers, Scoops chips, fresh cut celery
=
In large bowl using elec. mixer, combine
all ingredients except crab meat – mix
until thoroughly combined & smooth;
using rubber spatula, fold in crab meat.

Place mixture in crockpot.
Cover & cook on High 2-3 hours (or Low
4 hours) until bubbling.

When done, if desired, brown top in oven
Serve with optional dippers.
Serves 10

Recipe can be halfed but cooking times would
remain the same.

*You can use fresh crab meat, canned crab
meat and/or imitation crab meat.

Dip can be re-heated or served cold the
next day

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

Cream Cheese Christmas Mints

8 oz. cream cheese
1/4 C. butter
2 lb. powdered sugar
1 tsp. mint extract
1/2 C. powdered sugar (for dusting)
red & green gel food coloring
=
In bowl of a stand mixer fitted with
paddle attachment, combine cream
cheese & butter until smooth; add mint
extract. With mixer on Low speed, gradually
add 2 C. powdered sugar, stirring until
completely incorporated. Add remaining
powdered sugar, mixing well after each
addition.

Separate dough into 3 sections & place
in separate bowls. Add green coloring to one,
& red to another. Knead dough to incorporate
coloring until color is even throughout. Cover
bowls & refrigerate 2 hours.
=
Line a baking sheet with parchment paper &
dust with powdered sugar.
Scoop out dough in 1 T. scoops & roll into
small balls – place on cookie sheet.

Dip the tines of a fork into a little powdered
sugar & press into the ball to flatten it.

Once all dough has been made into balls,
allow them to sit out at least 4 hours or until
the outside is hardened.

(NOTE: if the bottoms of your mints are still
soft after 4 hours, flip them over & allow them
to sit for additional time)
Makes approx. 60 mints.

(recipe: balancingmotherhood.com)

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

Hope your holiday plans are ‘coming together’ nicely!

Hugs;

Pammie

Wednesday

It’s 39 degrees F. mid-way through our day, gloomy but the sidewalks & roads are clear, so I’m not complaining! Had to stop at Kroger after my Library Knit group – that was a HUGE mistake! I purchased my items & was loading them in the car when I realized – I FORGOT TO BUY THE HAM! That was my ONE reason for going there! UGH! I had to decide: Do I really want to go back in that store right now & wrestle/fight/struggle through all those CRAZY people just to get a ham? NO!!! I ‘might’ stop there really early tomorrow (before babysitting at 9:30) but we’ll see. I had a lady almost hit me (and it would have been a HARD hit!) with her cart simply because she decided to come around a corner VERY FAST without looking for any other person! When she passed me I said (rather loudly) WOW – SPEED SHOPPER! She just laughed & kept going. Going to the parking lot an elderly gentleman driving a pick up truck was backing out of a handicapped space. I told him to go ahead, I’d wait – he promptly DROVE OVER THE CEMENT MEDIAN & WENT ON HIS WAY! WOW – just WOW! No, not going back in there today – I don’t have the physical stamina for that kind of crazy! (Husband & I will be going to our local grocery store on Friday – it might be busy but I sure hope it’s not as CRAZY!)

Apple Butter Cobbler

Filling:

2 lb. Granny Smith apples, peeled/
cut into 1/2 inch thick wedges
2 lb. Honeycrisp or Gala apples, peeled/
cut into 1/2 inch thick wedges
1 1/4 C. light brown sugar, packed
5 T. flour
4 T. butter
1 C. apple butter
1 tsp. lemon zest
2 T. lemon juice, freshly squeezed
1/2 tsp. salt

Biscuits:

2 C. flour
1 T. baking powder
1 tsp. salt
1/4 C. granulated sugar/divided
10 T. butter, cold – cut into small
cubes, plus 2 T. melted
1 C. whole milk
=
Preheat oven 425 degrees F.

In large bowl add apples, brown sugar &
5 T. flour – toss to combine.

Melt 4 T. butter in a 12-inch cast iron skillet
over medium-high heat. Add apple mixture
to skillet & cook, stirring often, until apples rae
almost tender & the syrup thickens, about
10 minutes.

Remove from heat & add apple butter, lemon
zest, lemon juice & 1/2 tsp. salt – stir to combine.

Place a baking sheet on lower oven rack (to
catch any drips)
Place skillet in oven & bake 15 minutes.

In a large bowl whisk remaining flour, baking
powder, remaining salt & 3 T. sugar together.

Using a pastry blender or 2 forks, cut 10 T.
of cold butter into flour mixture until texture
resembles coarse meal with some pea-sized
pieces. Stir milk into mixture with a fork
until mixture is evenly moistened.
Transfer cobbler to a wire rack.

Scoop flour mixture into 8 mounds & place
about 2 inches apart on top of cobbler filling.
Brush dough mounds with remaining melted
butter & sprinkle with remaining sugar.

Bake 18-20 minutes until biscuits are golden-
brown & cobbler is bubbly.

Transfer to a cooling rack – let stand 20 minutes
Serve warm.
Serves 8

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

Shrimp/Bacon Bites

1 lb. shrimp – cleaned/peeled/deveined
7 thick strips bacon, cut into thirds
4 T. salted butter, melted
1/4 C. brown sugar
1/2 T. chipotle powder – or more,
to taste
=
Preheat oven 400 degrees F.
Line a baking sheet with foil.

Wrap each shrimp with 1 slice bacon &
secure with toothpick – place on prepared
baking sheet.

In a bowl mix melted butter, brown sugar &
chipotle powder. Brush each bacon-wrapped
shrimp liberally with butter mixture, using
about 2/3rds of it for bites. (save remaining
butter mixture for basting)

Bake shrimp 4-5 minutes until cooked through.
Remove sheet from oven & brush shrimp
with remaining butter mixture.

Turn on broiler
Broil shrimp 1-2 minutes until bubbly &
145 degrees F. internally.
Serves 10

(recipe: mamascooking.com)
———————-
Overnight Salad

8 C. mixed salad greens, torn
1 1/2 C. chopped celery
2 medium green peppers, seeded/chopped
1 medium red onion, chopped
2 1/2 C. frozen peas, thawed
1 C. mayonnaise
1 C. sour cream
3 T. granulated sugar
1 C. Cheddar cheese, shredded
1/2 lb. bacon strips – cooked/crumbled
=
In a 3 quart bowl (or 9 X 13″ baking dish)
layer salad greens, celery, green pepper,
onion & peas – IN THAT ORDER.

In a bowl mix mayo, sour cream & sugar –
whisk to combine & spread over top of
salad layers.

Sprinkle top of dish with cheese & bacon.

Cover & refrigerate over night –
about 12 hours.
Serves 10

(recipe: mamascooking.com)
————————

Orange Glazed Carrots

5 medium carrots
1/4 tsp. salt
1 T. sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 C. orange juice
2 T. butter
=
Slice carrots about 1/4″ thick.

Fill a medium saucepan half full of
water & bring to boil. Add carrots &
cook 5-7 minutes until just tender.
Drain.

In a saucepan mix sugar, cornstarch,
ginger & salt – add OJ & cook over
medium heat – bring to a boil & boil
1 minute. Remove from heat & stir in
butter until melted – pour over carrots
& serve

Serves 4

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

Crockpot Crab Dip

12 oz. cream cheese
1/2 C. grated Parmesan cheese,
plus more for garnish
1/2 C. mayonnaise
1/2 C. thinly sliced green onions,plus more
for garnish
2 cloves garlic, minced
juice of 1 lemon
1 1/2 T. Worcestershire sauce
1 1/2 tsp. Old Bay seasoning, plus
more for garnish
12 oz. canned crabmeat; drained &
flaked
=
Ritz crackers, for serving
==
In 1 1/2 qt. crockpot, combine cream
cheese, Parm. cheese, mayo, gr. onions,
garlic, lemon juice, Wors. sauce & Old Bay –
stir to combine. Fold in crabmeat.

Cover & cook on Low 2 hours.

Garnish with Parmesan, green onions &
Old Bay.
Serve with crackers.
Serves 6

(recipe: delish.com)
————————–

Baked Feta & Tomato Pasta

2 C. your favorite pasta
3/4 C. feta (block, not shredded)
(or more, to your taste)
1 3/4 C. cherry tomatoes
6 cloves peeled garlic
3 T. olive oil
1 tsp. chili flakes
1 tsp. paprika
1 tsp. garlic powder
(1 C. pasta water – from when
you boiled the pasta)
1 C. fresh basil
=
Preheat oven 425 degrees F.
Spray a rimmed sheet tray with
nonstick cooking spray.

In a bowl mix tomatoes, garlic, olive oil &
seasonings – mix well to coat & arrange
on a rimmed baking sheet. Place feta
cheese block on top. Drizzle with some
olive oil.

Bake 35 minutes.

Boil pasta accordg. to pkg. directions;
drain, reserving 1 C. pasta water.

Remove sheet pan from oven & mix
all ingredients to create a sauce. Add
pasta water, as needed, to achieve
a creamy sauce – add basil & mix well.

Place cooked pasta in a serving bowl &
slowly add sauce – mix well.
Serves 4

(recipe: southernplate.com)
—————————

Cheesy Classic Sausage Lasagna

1 lb. Italian sausage, ground
4 handfuls baby spinach
15 oz. ricotta cheese
2 1/2 C. mozzarella cheese, shredded/
divided
1/2 C. Parmesan cheese
1 egg
1 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
9 no-boil/oven ready lasagna noodles
2 1/2 C. marinara sauce
=
Preheat oven 350 degrees F.

Brown sausage in large skillet until
no longer pink, breaking up into crumbles.
Stir in spinach, 2 handfuls at a time, until
it all wilts down – remove from heat.

In a large bowl combine ricotta, 1 C. mozz,
Parm., egg, Ital. seasoning, garlic powder,
salt & pepper – stir until combined.

Spread 1/2 C. marinara sauce in bottom of
a 9 X 13″ baking dish – line 3 noodles on top
of sauce. Spread half of ricotta mixture evenly
over noodles & top with half the sausage
mixture. Spread 1 C. marinara sauce over sausage
& top with 3 more noodles. Spread remaining
ricotta over noodles, followed by remaining sausage
mixture. Top with last 3 noodles & cover with
remaining marinara.
Cover with foil.

Bake 45 minutes.
Remove foil & top with remaining 1 1/2 C.
mozz. cheese.
Bake 15 minutes uncovered until cheese is
melted & bubbly throughout.
Let stand 10-15 minutes before cutting.
Serves 12

(recipe: iwashyoudry.com)
————————

Garlic Herb Skillet Potatoes1 T. butter
1 T. olive oil
4 Russet potatoes, peeled/thinly sliced
1 T. chopped fresh thyme
1 T. chopped fresh flat-leaf parsley
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh oregano
1/4 tsp. paprika
salt/black pepper, to taste
1 1/2 T. minced garlic
1/8 tsp. cayenne pepper (optional)
=
In large skillet over medium heat, heat
butter & oil. Arrange potato slices in a
single layer on bottom of skillet. Cook,
without stirring, 5 minutes until potatoes
have begun to brown on the bottom.

Sprinkle potatoes with thyme, parsley,
rosemary, oregano & paprika. Turn
potatoes over & continue cooking 5 minutes
until tender. Turn off heat; sprinkle garlic
& cayenne over potatoes – lightly toss
until garlic has softened, about 1 minute.
Serves 4

(recipe: allrecipes.com)
————————-

(Crockpot) The Perfect Winter Soup

2 lb. ground beef
3 medium onions, chopped
1 clove garlic, minced
3 (10.5 oz, ea) cans beef broth, undiluted
1 (28 oz) can diced tomatoes, undrained
3 C. water
1 C. carrots, diced
1 C. celery, diced
1 C. fresh or frozen cut green beans
1 C. potatoes, cubed/peeled
2 T. fresh parsley, minced (or 2 tsp. dried)
1 tsp. dried basil
1/2 tsp. dried thyme
salt & black pepper, to taste
=
In large skillet brown gr. beef & onions
over medium heat until beef is no longer
pink, 5-7 minutes; drain grease & transfer
to 5 qt. crockpot.

Stir garlic, broth, tomatoes, water, carrots,
celery, green beans, potatoes, parsley,
basil, thyme, salt/pepper into crockpot –
mix to combine.

Cover & cook on Low 6-8 hours.
Serves 14

(recipe: commandcooking.com)
————————————

Hot Chocolate Marshmallow Cookies

1 (17.5 oz) packet sugar cookie mix
1 C. dark chocolate chips (can use
semi-sweet)
1/3 C. cocoa powder
1/2 C. (1 stick) salted butter, room temp
1 large egg
36 mini marshmallows
=
Preheat oven 350 degrees F.
Line a couple large (or several small)
baking sheets with parchment paper.

In large bowl combine sugar cookie mix,
dark choc. chips & cocoa powder.

Using elec. mixer, beat in butter & 1
egg until you have a thick dough. (
2-3 minutes) If dough doesn’t come
together right away, keep mixing – it
will eventually come together)
THIS IS A SUPER THICK DOUGH (it
will seem crumbly but will come together
when you roll it into balls – the heat from
your hands will help it come together).

Using a cookie scoop that holds about 1 1/2 T.,
portion out balls. Roll each ball in between
your hands to about the size of a golf ball –
place balls on sheets, spaced 2 inches apart.

Bake 1 sheet at a time 11-14 minutes until
cookies start to firm up at edges.

AS SOON as you remove the sheet from
the oven, press 3 mini marshmallows in
center of each cookie so they slightly expand.

Place sheet back in the oven 2-3 minutes until
marshmallows puff up & turn golden around edges.

Remove from oven & let cool on sheet at least
5 minutes before transferring to a wire rack to
cool. Repeat with rest of ingredients.
Makes approx. 24

(recipe: thecountrycook.net)

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

Enjoy your day!

Hugs;

Pammie

Happy Monday!

It is now 33 degrees F., gloomy BUT we had a few tiny snow flakes (more like snow ‘dandruff’) – weather predictions say ‘less than a half inch possible’ – that’s good, NO SNOW would be BETTER!

So – I started a project! One of my very close friends has her birthday 2 days after Christmas. (for some reason I really didn’t notice on the calendar until last night – sigh). I decided I’m not making her any food-type items – she’s a super cook & baker – I ended up with the idea of knitting her a quick scarf. Took me awhile to get it going but now I’m ‘on a roll’, so to speak. it will be white with medium gray & teal ends – the colors go nicely together. The question is: will I be able to finish it in 11 days? We’ll see . . .

Good Morning Muffins

Muffin Batter:

4 C. flour
generous 1/2 C. granulated sugar2 T. baking powder
4 T. unsalted butter
1/4 C. shortening
1 1/2 to 2 C. sweet orange marmalade (use
2 C. if you like the bitter marmalade taste,
less if you don’t)
1 C. orange juice
2 tsp. vanilla
3 whole eggs, beaten

Topping:

1/2 C. granulated sugar1/4 C. brown sugar
2 T. melted butter
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
(optional: wheat germ – for
sprinkling on top of muffins/garnish)
==
Preheat oven 375 degrees F.
(spray muffin cups with nonstick
cooking spray or fill with paper liners)
MAKES 24

Muffin Batter:

In a large bowl mix flour, gran. sugar &
baking powder; use a pastry cutter to
mix in butter & shortening.

In a small bowl mix marmalade, orange
juice & vanilla – pour into flour mixture.
Add eggs & mix together gently, using
a few less than 10 large strokes.

Topping:

Mix all topping ingredients together in
a medium bowl.Fill muffin pans with batter; sprinkle a
heaping teaspoon of topping ingredients
over each muffin (sprinkle 1/2 tsp. wheat germ
on top for extra crunch, if desired)

Bake 20-22 minutes

Remove from oven & cool on wire rack.
Eat warm or at room temperature.
Makes 24 muffins

(recipe: foodnetwork.com)
———————-

Old German Honey Cookies

1 C. granulated sugar
1 C. shortening
1 C. honey
2 large eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. ground ginger
4 C. flour
=
Preheat oven 350 degrees F.

In a saucepan over Low heat, add
sugar, shortening & honey – stir to
combine. Remove from heat & let
mixture cool.

In a bowl combine eggs, vanilla, baking
soda & ginger – stir to combine. Gradually
add egg mixture to cooled honey mixture,
stirring to combine. MAKE SURE honey
mixture is cool enough so it does not
scramble the eggs.

Slowly add flour to mixture & stir until
well-blended.

Drop dough by teaspoonful onto cookie
sheets about 2 inches apart.

Bake 12-15 minutes until golden brown.
Makes 24

(recipe: recipesaver.com)
——————–

Quick & Easy Crab Cakes

1 C. boiling water
1 (6 oz) pkg. cornbread stuffing mix
2 (6 oz, ea) crabmeat, drained/flaked
3 eggs, beaten
1/4 C. butter or margarine
(optional: 1/4 C. finely chopped onion)
=
1 lemon, cut into 6 wedges;
optional side
=
In large bowl add boiling water &
stuffing mix – stir just until moistened.
Let stand 5 minutes. Mix in crabmeat &
eggs, mix lightly & shape into 6 patties.
In a large skillet over medium heat, melt
butter. Add crab patties & cook 5 minutes
per side until lightly browned on both
sides. Serve with lemon wedges.
Serves 6

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

Fried Cabbage & Sausage

1 stick butter or margarine
1 small head cabbage, chopped
1 small green pepper, chopped or
cut into strips
1 small onion, chopped
1 lb. polish sausage, sliced into
rounds (can use smoked sausage)
1 (15 oz) can diced tomatoes
1/2 tsp. salt
1/2 tsp. black pepper
few drops hot sauce (optional)
=
In large skillet melt butter; add
cabbage, onion & green pepper.
Cook on medium-high 5 minutes,
stirring to keep from sticking.
Add remaining ingredients; cover &
simmer 20-25 minutes. Serves
about 8

NOTE: when purchasing cabbage:
select the ones with greenest leaves
on the outside (dark green leaves
mean more flavor). Once you cut a
head of cabbage it starts losing it’s
Vitamin C content. It’s better to
shred cabbage yourself for a recipe
instead ob buying it already shredded.
Uncut cabbage will keep up to 2 weeks
in a perforated bag. Once cut, wrap in
plastic wrap but use within a few days
for best flavor & nutrients.

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

Italy Soup

Meatballs:

1 lb. ground pork or ground chicken
1 egg, beaten
1/2 C. bread crumbs
2 T. fresh basil, finely copped
2 cloves garlic, minced
2 tsp. salt
1 tsp. Italian seasoning

Soup:

1 T. olive oil (or more, as needed)
1 small onion, diced
4 cloves garlic, minced
6 C. chicken or veggie stock
2 C. water
1 tsp. salt
1 tsp. Italian seasoning
1 (14 oz) can crushed tomatoes
1/2 lb. small circular pasta (or small
elbow pasta)
–
extra fresh basil – for serving (optional)
Parmesan cheese – for serving (optional)
==
In large bowl mix pork, egg, breadcrumbs, 2 T.
basil, 2 cloves garlic, 2 tsp. salt & 1 tsp. Ital.
seasoning – form into 1 inch balls.

In large pot over medium-high heat, heat
olive oil. Saute meatballs on all sides until
browned – about 8 minutes – transfer balls to
a paper towel-lined plate.

Add onion to pot & saute until translucent,
about 4 minutes. Add garlic – cook about 1
minute (you may need more oil if you are
using chicken in the meatballs)

Pour stock, water, remaining salt, remaining
Ital. seasoning, crushed tomatoes & meatballs
in pot with onions – bring to a boil.
Add pasta; stir & reduce heat to medium.

Simmer 15-20 minutes until pasta is tender.

To serve: ladle soup into bowls & top with
basil & Parmesan.
Serves 8

(recipe: allrecipes.com)
————————

Crockpot Hot Chocolate for a Crowd

6 C. whole milk
2 C. heavy cream
1/2 C. unsweetened cocoa powder
1/3 C. sugar
1 T. vanilla
kosher salt
12 oz. semisweet chocolate,
chopped (poster used chocolate bars
but you can use choc. chips)
=
mini marshmallows (for topping)
whipped cream (for topping)
crushed candy canes (for topping)
salted caramel sauce (for topping)
=
6 qt. crockpot

Add milk, cream, cocoa powder, sugar,
vanilla & 1/4 tsp. salt to crockpot – whisk
until combined & cocoa is dissolved. Stir
in chopped chocolate.

Cover & cook on Low, whisking every
30 minutes, until chocolate is melted &
mixture is hot – about 2 hrs 30 minutes.

Ladle into mugs & top, as desired,
with any of the suggested toppings.
Serves 8-12

(recipe: foodnetwork.com)
————————

Sour Cream Noodle Bake

1 lb. ground beef (or turkey)
1/2 C. diced onion
12 oz. marinara sauce
12 oz. Alfredo sauce
8 oz. cream cheese, softened
1 C. sour cream
1 lb. rigatoni pasta noodles
1 C. grated Parmesan cheese
2 C. shredded Cheddar cheese
1 tsp. garlic powder
black pepper, to taste
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Brown gr. beef & onion over medium
heat in a skillet until cooked; drain.
Add marinara & Alfredo sauces &
simmer about 10 minutes – simmer
until it starts to thicken.

Cook pasta accordg. to pkg. directions;
drain. Stir softened cream cheese, sour
cream, garlic & noodles together – make
1 layer of noodles in bottom of prepared
dish. Spread part of  meat mixture on top
then add part of Parm. & Cheddar cheeses-
repeat layers: noodles/meat/cheeses.
Cover with foil & bake 20 minutes. Remove
foil & cook another 5 minutes to brown the
top a bit. Serves 6

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

“Crack” Green Beans

8 slices bacon, finely chopped
1/4 C. unsalted butter, melted
1/4 C. light brown sugar
3 T. soy sauce
1 tsp. garlic powder
1 tsp. onion powder
24 oz. fresh green beans
=
Preheat oven 350 degrees F.
Spray a 15 X 10″ rimmed baking sheet
with nonstick cooking spray.

In a skillet over medium heat, cook bacon
pieces until fully crisp, 5-8 minutes – transfer
to a paper towel to drain.

In medium bowl add melted butter, brown sugar,
soy sauce, garlic & onion powders – whisk to
combine.

In large bowl add green beans, bacon pieces &
melted butter mixture – toss to thoroughly coat
beans.

Spread bean mixture evenly on prepared baking
sheet, spreading them out evenly.

Bake 35-40 minutes until beans are soft & tender.
Serves 6

(recipe: recipesaver.com)
————————-
Holiday Cheeseball

2 T. unsalted butter
10 fresh sage leaves
1 (8 oz) pkg. cream cheese, softened4 oz. mascarpone cheese, softened
6 oz. sharp white Cheddar cheese, freshly
grated
1/2 C. slivered almonds, toasted
1/4 tsp. salt
1/4 tsp. black pepper
1 C. pomegranate ‘seeds’ (arils)
=
Crackers of your choice, for serving
==
Lay out a paper towel on counter

In a skillet over medium heat, melt butter
until it’s sizzling. Add sage leaves & cook,
flipping once, until they are crispy, about
1 minute per side. Place leaves on paper
towel & let them rest until they are dried
& crisp. (set melted butter from skillet aside)

In a bowl using elec. mixer, mix cream cheese,
mascarpone cheese & Cheddar cheese – beat
until fully combined. Add almonds, crispy sage
leaves, reserved melted butter, salt/black pepper –
mix on Low speed, scraping down sides of bowl
as needed until combined, about 1 minute.

Remove mixture from bowl & form into a big ball
(it’s easier using plastic wrap to form the ball).

Wrap cheeseball with plastic wrap & chill about
30 minutes.

(Place pomegranate ‘seeds/arils’ on a paper towel
& pat them completely dry. Let them set out to dry
out while cheeseball is chilling.)

Remove cheeseball from fridge & form into a
smoother ball.

Place dried pomegranate seeds on a baking
sheet & roll cheeseball through them, using
your hands to press & adhere seeds in all
cracks & crevices of ball – place ball on a
serving plate.
Serve with crackers.
Serves 6

(recipe: recipesaver.com)
———————

Cherry Coke Fudge

3/4 C. butter
3 C. granulated sugar
2/3 C. heavy whipping cream
2 T. cherry Jell-O (dry)
1 (12 oz.) bag white baking chips
1 (7 oz) jar marshmallow creme
1 tsp. cherry or vanilla extract
1 (10 oz) jar maraschino cherries,
drained

Coca-Cola Frosting

1/2 C. unsalted butter
3 T. unsweetened cocoa powder
6 T. Coca-Cola
1 lb. bag powdered sugar
1 tsp. vanilla
=
Fudge:

Cut cherries into quarters – pat dry
using paper towels to remove as
much moisture as possible – pat
until there is no more moisture.

Line a 9 X 13″ baking pan with non-stick
foil.

In a heavy bottomed saucepan, combine
butter, sugar & heavy cream – bring to
boil over medium heat, stirring frequently.
Once at a boil, continue boiling 3 minutes,
stirring continuously. Add cherry Jell-O &
stir continuously, boiling another 2-3 minutes
until Jell-O is completely dissolved. Remove
from heat & stir in white baking chips (poster
uses a whisk to get out all lumps).  Stir in
marshmallow creme & cherry/vanilla extract.
Fold in dry maraschino cherries. Pour into
prepared pan & let cool to room temp. then
refrigerate.

Frosting:

In a large saucepan over medium heat, add
first 3 ingredients – heat, stirring until butter
melts. Remove from heat – whisk in powdered
sugar & vanilla. Frost Fudge.

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

Hope your holiday preparations are going well for you!

Hugs;

Pammie

Hello! Hope you are in a ‘holiday’ mood by now – right now it’s about 47 degrees F., gloomy & rainy but at least it’s not 3 feet of SNOW!

Today was our church choir’s program – that went well; tonight is a business meeting. I’m pretty well ‘set’ with purchasing all the Christmas presents now it’s on to a few friends who have December birthdays! (I was reminded of that today for a friend who’s birthday is Dec. 27th – time for me to get my ‘thinking cap’ on as to a present for her!)

Cinnamon Melties

1 (12.4 oz/8 count) pkg. pre-made cinnamon
roll dough
8 marshmallows
4 T. butter, melted
1/2 C. cinnamon sugar
=
Preheat oven 350 degrees F.
Place melted butter in a shallow bowl

Place cinnamon sugar in a pie plate or
shallow bowl

Roll out each individual cinnamon roll
until evenly spread out & large enough
to wrap around a marshmallow. Place 1
marshmallow on each of dough pieces &
wrap dough around it until marshmallows
are completely covered in dough.

Dip each roll evenly into butter & then roll
in cinnamon sugar – place in a cupcake
pan.

Bake 12-15 minutes until golden.
Allow to cool, then serve.
Makes 8

(recipe: recipesaver.com)
———————

Cheese, Potato & Smoked Sausage
Casserole

3 C. Idaho potatoes, peeled/boiled
& cut into cubes when cool – approx.
1 lb.
4 T. butter
4 T. flour
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1/2 lb. Velveeta cheese, diced
1/2 C. sharp Cheddar cheese, shredded
1 lb. skinless smoked sausage
(poster uses Echrich)
1/8 tsp. paprika
=
Preheat oven 350 degrees F.
Cut smoked sausage in half
lengthwise, then chop into
1/2 inch ‘half moons’. Cook in
a frying pan 15 minutes, turning
frequently to slightly brown.

Place cooked/diced potatoes in a
2 qt. casserole dish. Add cooked
meat – toss gently. In a large saucepan
over medium heat, add butter, flour,
milk, salt/pepper, Velveeta cubes.
Cook, using a whisk-stirring constantly,
until warm, melted & smooth. Pour
over potatoes & meat. Sprinkle shredded
Chedd. cheese on top then sprinkle with
paprika, evenly.
Bake 35-45 minutes (watch – it, making
sure top is only golden brown).
Serves 4-6

(recipe: food.com)
——————————

Nacho Cheese Dorito Chicken

4 chicken breasts
1 C. mayonnaise
1 tsp. Italian seasoning
2 C. Nacho cheese flavored Doritos,
crushed
1/4 C. butter, melted
–
Preheat oven 350 degrees F.
Place chicken breasts in a zip-lock
bag & pound to flatten somewhat.
Combine mayo & Ital. seasoning in
a wide bowl (or pie plate). Crush
Doritos in a zip-lock bag into ‘pencil
eraser sized’ pieces or smaller. Roll
chicken in may mixture then roll in
Dorito crumbs. Place in a casserole
dish & drizzle with melted butter.
Bake, uncovered, 30  minutes.
Serves 4

(recipe: geniuskitchen.com)
———————————

Crockpot Peanut Clusters
(candy)

(uses a crockpot with removable
insert)

2 lb. salted dry-roasted peanuts
1 (11.5 oz) pkg. milk chocolate chips
1 (11.5 oz) pkg. semi-sweet chocolate chips
1 (11.5 oz) pkg. white (or vanilla milk) chocolate
chips
1 (10 oz) pkg. peanut butter chips

Optional: sprinkles
=
6 qt or larger crockpot
=
Line 3 baking sheets with parchment
or waxed paper.

Place peanuts & baking chips in crockpot –
stir.

Cover & cook on Low 1 15 minutes,
STIR OFTEN (clusters will burn if left
too long)

Turn off crockpot after chocolate has
completely melted. Remove insert
from base – place insert on pot holders

Scoop mixture onto cookie sheets (poster
uses medium-sized cookie scoop – you can
use 2 tablespoons (one to scoop/one to scrape
mixture onto pan).  Flatten mixture into a flat
cookie shape. Add sprinkles, if desired.

Place sheets in fridge to set up  – about
3 hours.
Makes about 36 pieces

(recipe: themagicalslowcooker.com)
——————————–
Rich Crockpot Fudge

1 (14.1 oz)pkg. chocolate chips
(milk or dark chocolate)
1 (14.1 oz) can sweetened condensed
milk
1 tsp. vanilla (you could also use, instead,
orange or mint extracts)
1 T. unsalted butter
=
Line a 8 X 8″ rimmed baking sheet
with parchment (or waxed) paper.

Place all ingredients in crockpot.
Turn crockpot to Low (leave lid OFF)*

Cook 1 hour, stirring every 15-30 minutes.

When cooking time is done, pour mixture
into prepared baking sheet – smooth out.

Place sheet in fridge for at least 2 hours.

Once set, cut into squares.
Makes 30 pieces
NOTE: Use a knife that has been warmed
under hot water, you may need to reheat
the knife after every second cut.

NOTE: *You leave the lid off as you don’t want
any water or condensation to drip into fudge
mixture. Any water can cause the fudge to
split and/or get a grainy texture.

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

Penne Rosa
(blushing penne pasta)

1 (16 oz) pkg. penne pasta
2 T. butter
1 medium onion, halved/thinly
sliced
2 T. minced fresh thyme (or) 2
tsp. dried
2 T. minced fresh basil (or)
2 tsp. dried
1 tsp. salt
1 1/2 C. Half & Half cream, divided
1/2 C. white wine (or chicken broth)
1 T. tomato paste
2 T. flour
1/2 C. shredded Parmigiano-Reggiano
cheese, divided
=
In a 6-qt. stockpot cook pasta accordg. to
pkg. directions; drain & return to pot.
In large nonstick skillet, heat butter over
medium heat; saute onion 8-10 minutes.
Add herbs & salt – cook & stir 1 minute.
Add 1 C. cream, wine & tomato paste –
cook & stir until blended. In a bowl mix
flour & remaining cream until smooth;
gradually stir into onion mixture. Bring to
a boil; cook & stir about 2 minutes until
thickened. Stir in 1/4 C. cheese. Serve
with remaining cheese. Serves 8

(recipe: tasteofhome.com)
————————

Crab & Artichoke-stuffed Mushrooms
(appetizer)
20 button mushrooms, cleaned/stems
removed
8 oz cream cheese, softened
1 C. shredded Monterey Jack cheese/divided
1/2 C. freshly grated Parmesan cheese
1 (14 oz) can artichoke hearts; drained &
finely chopped
2 cloves garlic, minced
1 (12 oz) pkg. lump crab meat
2 green onions, sliced
2 tsp. Worcestershire sauce
salt/ground black pepper
Optional: chopped parsley – garnish
==
Preheat oven 400 degrees F.

In large bowl combine cream cheese,
Mont. Jack cheese, Parmesan, artichoke
hearts, garlic, crab, gr. onions & Wors.
sauce – season with salt/pepper & stir
until fully combined.

Stuff mushroom caps with mixture &
place on a small baking sheet.

Bake 25 minutes until mushrooms are
cooked & mixture is warmed. (broil
tops, if desired)

Garnish with chopped parsley & serve.
Serves 8

(recipe: delish.com)
—————————-

Mexican Wedding Cookies

1 C. powdered sugar, divided
1 C. butter or margarine (2 sticks), softened
1 tsp. vanilla
1 tsp. almond extract (optional)
2 C. flour
1 C. pecan or almonds, ground fine
=
Preheat oven 325 degrees F.

Using elec. mixer, in large bowl beat
softened butter, 1/2 C. powdered sugar,
vanilla extract (& almond, if using). Add
flour & continue mixing until a dough forms.
Fold in nuts with a spoon & shape into
1-inch balls. Place on an ungreased
cookie sheet.

Place 1/2 C. powdered sugar in a pie
tin or shallow dish.

Bake 15-20 minutes. (poster said her’s
are usually done in 15 minutes)

Remove from oven & immediately
roll cookies in powdered sugar to coat.
Poster also lets cookies cool after coating
& then rolls them, again, in powdered sugar.
(you might need a little more powdered
sugar if you roll them twice)
Makes about 36 cookies, depending on the
size you make them

(recipe: thesouthernladycooks.com)

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

Have a GREAT day!

Hugs;

Pammie

It’s Saturday!

How is YOUR day going? It’s still ‘FALL’ weather here (not sure why but not complaining!) 46 degrees F. – kind of gloomy out (it was sunny earlier) but still – NO SNOW/RAIN, etc.! YAY! I have my Saturday knit group at the restaurant a little later on (1 – 3 p.m.) Right now I’m kind of doing another ‘I’m not sure just WHAT I want to knit’ thing. Working on a kind of Federal Blue baby blanket (that one will take awhile: 4 rows, kind of simple but you can easily get ‘lost’ and forget to knit the ONE row that makes the holes (I did that last Sataurday at lunch and ended up with about 2 inches of solid knit – no holes . . . had to rip it back & fix it); almost done crocheting Granny Squares for another baby blanket, then it’s just sew them together & crochet a border – simple stuff. I started a ‘corner-to-corner’ crocheted blanket a few days ago from some yarn I ordered ON SALE – when it got here it’s much different looking from the photo – I’m not so sure I even LIKE the colors! (am thinking of ripping it out & donating the yarn to the group – maybe someone else might like it!) Today I’m playing with more ‘donated’ yarn: a really soft middle pink matched with 2 very fine strands of kitten gray yarn – will be doing a women’s hat with stripes – should be fun.

Spiced Pumpkin Tiramisu
(refrigerate at least 4 hours OR
BEST: overnight, before serving)

3 C. strong-brewed coffee
1 lb. cream cheese
1 (15 oz) can pumpkin puree (not
pie filling)
3/4 C. powered sugar
1 tsp. pumpkin spice
2 C. heavy cream
1/2 C. powdered sugar
1 tsp. vanilla
1 tsp. powdered gelatin (KNOX)
2 T. cold water
1/2 tsp. salt
2 (14 oz, ea) pkgs. ladyfingers cookies
(40 cookies)
=
Optional:
chocolate shavings
pumpkin spice – for garnish
==================
Have a 9 X 13″ baking pan ready
before starting.

In a bowl using elec. mixer, whisk
cream cheese, sugar, pumpkin spice &
pumpkin puree until combined.

IN another bowl using elec. mixer, whisk
heavy cream, powdered sugar, vanilla &
salt until whipped cream starts to thicken.

STOP & prepare gelatin:
In a microwave-save bowl mix gelatin &
cold water – microwave 10 seconds. Mix
until gelatin crystals dissolve  – add to
whipped cream. Continue whisking until
soft peaks form & whipped cream can
hold it’s shape.

Dip ladyfingers into coffee mixture – fully
submerge. Place evenly in bottom of
9 X 13″ pan.

Spread half of pumpkin cream cheese over
ladyfingers using a small spatula. Top with
half of whipped cream – repeat layering:
ladyfingers/pumpkin/whipped cream.

Refrigerate at least 4 hours (or BEST overnight)
Dust top with pumpkin spice & chocolate shavings.
Serves 8

(recipe: 12tomatoes.com)
————————–

Shrimp Alfredo Broccoli Bake

1 (8 oz) box angel hair pasta
1 lb. raw peeled/deveined shrimp,
slightly thawed, if frozen
2 C. chopped broccoli
1 1/2 C. Alfredo sauce
1/2 C. grated Parmesan cheese
=
Cook pasta accordg. to pkg. directions
for al dente (4-5 minutes); drain.

Preheat oven 350 degrees F.
Spray a 2 qt. casserole dish with
nonstick cooking spray.

In a skillet over medium heat cook &
stir shrimp until slightly pink, 3-5
minutes. Add broccoli & cover skillet.
Let broccoli steam about 5 minutes –
remove from heat.

Spread cooked pasta on bottom of
prepared baking dish & top with
shrimp & broccoli. Pour Alfredo
sauce on top & cover with Parmesan
cheese.

Bake 20 minutes until cheese is sligthly
browned.
Serves 4

(recipe: allrecipes.com)
———————–

Crockpot (COPYCAT) Honey-Baked
Ham

1 bone-in, spiral sliced ham (6-8 lb)
2 T. butter, melted
1/4 C. honey
1 C. light brown sugar
1/2 tsp. garlic powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. paprika
1/2 tsp. salt
===
Trim ham as necessary & place in
crockpot.

In small bowl mix butter & honey – rub
over ham, pushing mixture into slices.

Cover & cook on Low 4-5 hours

Towards end of cooking time:

Preheat broiler on High & line a roasting
pan with foil.

In small bowl mix brown sugar, garlic powder,
cinnamon, nutmeg, cloves, paprika & salt.
Press half of mixture into top of ham.

Broil until bubbly & caramelized, about 3 minutes
then remove from oven.

Add remaining sugar mixture to a small saucepan
& place on medium heat. Add 3 T. ham liquid
from crockpot (or water) – bring to a boil, stirring
occasionally. Let boil 1 minute then remove from
heat.

Brush glaze over ham & broil one more time,
1-2 minutes.

Let ham rest at least 5 minutes before serving.
Serves 10

(recipe: 12tomatoes.com)
———————————-

Easy Baked Taco Pie

1 lb. ground beef
1 onion, chopped
1 T. chili powder
1 (14.5 oz) can diced tomatoes,
undrained
1 (10 oz) pkg. frozen corn, thawed/
drained (or use 2 C. bagged frozen corn)
6  (6 inch) tortillas (poster used whole wheat)
1 C. Mexican-style shredded cheese (poster
used Kraft 4-cheese) divided
1/4 C. sour cream
=
Optional garnish:
chopped cilantro
chopped green onions
===
Preheat oven 375 degrees F.
In large skillet on medium-high heat,
brown meat, onion & chili powder.
Add tomatoes & corn, cook 5 minutes
until heated through, stirring occasionally.
Spoon 1 C. mixture into a 2-qt. casserole
dish. Cover with 3 tortillas, overlapping
if necessary to fit the dish. Top with 2 C.
remaining meat mixture & 1/2 C. cheese.
Cover with remaining tortillas & remaining
meat mixture. Cover with foil.
Bake 25-30 minutes until heated through.
Top with remaining cheese; bake, uncovered,
5 minutes until cheese is melted. Cut into
wedges & serve with sour cream. Top with
optional garnishes if desired
Serves 4

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

Hodge-Podge Soup

4 C. beef broth
1 (28 oz) can crushed tomatoes
2 C. frozen chopped broccoli
2 C. frozen sliced carrots
1 C. frozen chopped spinach
1 C. frozen peas
1 C. frozen corn
1/2 tsp. dried basil
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
–
Grated Parmesan cheese, for
garnish/topping
=
In large pot over High heat, combine
all ingriedients (except Parm.). Bring
to a boil. Reduce heat to Low & simmer
10  minutes, stirring occasionally. When
ready to serve, sprinkle with Parm. cheese.
Serves 8

NOTE: The great thing about this soup is:
you can mix & match whatever frozen
vegetables you have

(recipe: mrfood.com)
—————————–

Stuffed Mushrooms

12 whole fresh mushrooms
1 T. vegetable oil
1 T. minced garlic
1 (8 oz) pkg. cream cheese, softened
1/4 C. grated Parmesan cheese
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper=
Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.

Clean mushrooms with a damp paper
towel, carefully breaking off stems. Chop
stems extremely fine, discarding tough
ends of stems.

In a large skillet over medium heat, heat oil.
Add garlic & chopped stems – fry until any
moisture has evaporated, taking care not to
burn garlic. Set aside to cool

Stir in cream cheese, Parm. cheese, black pepper,
onion powder & cayenne. Mixture will be very
thick. Use a teaspoon to fill each mushroom cap
with a generous amount of stuffing. Arrange caps
on prepared cookie sheet.

Bake about 20 minutes until piping hot.
Makes 12

(recipe: allrecipes.com)
————————-

Frosted Sugar Cookie Bars

1/2 C. unsalted butter, room temp
3/4 C. granulated sugar
1 large egg
1 egg yolk
2 tsp. vanilla
1 1/2 C. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 C. sprinkles*
=
Vanilla Frosting:

3/4 C. unsalted butter, softened
2 1/4 C. powdered sugar
3 T. heavy cream (or Half & Half)
1 tsp. vanilla
salt, to taste
(optional: food coloring – poster used
1 drop red to make a light pink) =
Preheat oven 350 degrees F.

Line a 8 X 8″ baking pan (or 9 X 9″)
with foil making sure to leave enough
overhang on the sides (for handles)

In large bowl using elec. mixer, cream
butter 1 minutes on medium speed. Add
sugar until light & fluffy. Beat in egg,
egg yolk & vanilla, scraping down sides
as needed.

In medium bowl whisk flour, salt, baking
powder, baking soda & cornstarch. On
Low speed, slowly add dry ingredients to
wet in 3 different additions (dough will
be quite thick) Once combined, gently
fold in 1/2 C. sprinkles using a spatula
or mixing on Low speed.

Press dough evenly into baking pan.

Bake 25-26 minutes until very lightly
browned on top (you want bars to be
extra soft – be careful not to over bake)

Remove from oven & allow bars to
cool on wire rack at room temp before
frosting. Centers of bars will slightly
sink – that’s normal.

Frosting:

NOTE: If you don’t want a thick layer of
frosting on bars – halve the recipe.

Using elec mixer beat butter on medium
speed about 2 minutes until creamy. With
mixer on Low speed, add powd’d sugar,
cream & vanilla Increase to High speed &
beat a full 3 minutes. Add more powd’d
sugar if frosting is too thin or more cream
if frosting is too thick. Add a pinch of salt
if frosting is too sweet (poster usually adds
1/8 to 1/4 tsp. salt) Beat in food coloring,
if using.

Remove cooled bars from pan using foil
‘handles’
Frost bars with a thick layer of frosting &
decorate with sprinkles, if using. Using a
very sharp knife, cut into 16 squares, wiping
off knife with a paper towel between each
cut to make neat, even cuts.

Store bars in an airtight container at room
temp. for up to 2 days & in fridge for up
to 5 days.
Makes 16 bars.
Recipe can be doubled & baked in a
9 X 13″ pan – baking time is about
35 minutes.

*Use regular sprinkles (“Jimmies”) in
batter. Using nonpariels (the little balls)
will bleed color & turn cookie dough
green/purple/brown.

(recipe: sallysbakingaddiction.com)

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

Enjoy your Saturday!

Hugs;

Pammie