and . . . it’s s-n-o-w-i-n-g (UGH!)

Well, not what I imagined for starting my day – woke up to my husband saying: “Did you know it snowed . . . and is STILL snowing pretty heavy?” (No, and I don’t WANT to know, either!) Look at our local weather and it says possible 2 inches followed by rain then snow (rest of week is no snow – now I don’t know if I can TRUST them anymore!) Yesterday there was NO mention of ANY snow for the entire week! UGH!

Oh well, it makes for a good day to knit or read (or play Spider Solitaire on my computer!)

5-ingredient Peanut Butter Bars

Base:

1/2 C. salted butter, melted (1 stick)*
1 C. graham cracker crumbs (1 sleeve)
1 1/2 C. powdered sugar
3/4 C. creamy peanut butter (can add
up to 1 C.)

Choc/Peanut Butter Layer:

2 T. creamy peanut butter
1 1/2 C. milk or semi-sweet chocolate chips
=
Line a 8 X 8″ or 9 X 9″ baking pan with foil or
parchment paper.

Base:

In medium bowl mix butter, gr. cr. crumbs &
sugar – stir in peanut butter then press evenly
into bottom of baking pan.
Chill at least 20 minutes before adding next layer:

Chocolate/Peanut Butter Layer:

(while Base is chilling)
In small bowl microwave 2 T. peanut
butter with chocolate chips until melted –
stir until smooth & spread over peanut
butter layer.

Chill until completely firm, at least 1 hour.

Allow to sit at room temperature 10 minutes
before cutting into any size you like.

Bars stay fresh stored in fridge. Serve chilled.

NOTE: You can double or triple the recipes &
use a 9 X 13″ baking pan.

*If you don’t have salted butter, add 1/4 – 1/2 tsp.
salt, starting with 1/4 tsp. & taste-test

(recipe: thebaking chocolatess.com)
—————————

Biscuits & Gravy Breakfast Rolls

2 (8 oz, ea) tubes refrigerated crescent
sheets
4 slices bacon
8 slices American cheese
6 eggs
2 T. milk
salt & black pepper, to taste

Gravy:

3 T. unsalted butter
3 T. flour
3/4 C. milk
1/2 tsp. white or black pepper
1/2 tsp. garlic powder
=
Preheat oven 375 degrees F.

Preheat TWO frying pans over medium
heat.

In medium bowl combine eggs, milk & a
pinch of salt/pepper – whisk together well.
Pour mixture into one of the pans & cook
until scrambled.

Cook bacon in other pan until crisp –
remove bacon to a paper towel-lined
plate for 1 minute, then dab bacon with
a paper towel & crumble.

(KEEP DRIPPINGS IN PAN)

Roll out crescent dough sheets side-by-side &
pinch to seal seams.
Evenly cover dough sheet with sliced cheese,
scrambled eggs & crumbled bacon. Tightly
roll up dough into a log  & slice into 8 equal-
sized pieces.

Lightly spray an oven-safe pan with nonstick
cooking spray. Arrange rolls, cut sides, up,
in pan.

Place in oven & Bake 20 minutes.

(while rolls are cooking)
In same pan with drippings, melt butter. Once
melted, sprinkle flour over top & whisk/cook
until it starts to bubble. Pour milk into pan &
whisk. Add pepper & garlic powder – continue
to stir until thickened.

Remove biscuits from oven & pour gravy over
the top. Garnish with shredded cheese &
fresh herbs.
Serves 8

Rolls will stay fresh for up to 2-3 days if stored
in an air-tight container at room temp.

NOTE: Hold off on adding the gravy if you plan
to store leftovers for another day

OPTIONAL Additions:
substitute sausage or bacon to gravy
use different cheeses or different herbs/spices

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

Parmesan Meatloaf

1 lb. lean ground beef
1 lb. lean ground turkey
2 large eggs
1/4 C. bread crumbs
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1-2 cloves garlic, minced
1 small onion, minced
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. grated Parmesan cheese
1/2 C. marinara pasta sauce
1/2 C. Italian shredded cheese mix
=
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.

In a large bowl combine meats, seasonings,
eggs, bread crumbs, garlic & onions – DO NOT
overhandle.
Place mixture into prepared loaf pan & form
into a loaf. Top with marinara then place loaf
pan on a baking sheet.

Bake (on baking sheet) 45-60 minutes.

Remove from oven & top with cheese.
Bake until cheese melts.

Let rest 5-10 minutes before cutting.
Serves 6

(recipe: justapinch.com)
————————-

Oven Seasoned Potato Wedges

2 Russet Potatoes, cut into 1/8ths
1/4 C. grated Parmesan cheese
1 T. olive oil
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 425 degrees F.
To a large ziplock plastic bag
add potatoes, Parm. cheese, olive
oil, onion powder, garlic powder,
salt/pepper – seal & shake bag
until potatoes are evenly coated with
seasoning. Spread potatoes onto a
rimmed baking sheet.

Bake 25 minutes until potatoes are
easily pierced with a fork.
Serves 4

Note: you can also add cooked/
crumbled bacon before baking

(recipe: allrecipes.com)
——————-

Crockpot Chicken Tortilla Soup

1 (15 oz) jar salsa
2 (15 oz, ea) cans diced tomatoes
1 (11 oz) can Mexicorn*, drained
2 (15 oz, ea) cans beans of your
choice, drained/rinsed (like black
beans, Northern beans – your choice)
1 pkt. taco seasoning mix
1 C. water
1 (22 oz) bag Tyson grilled & ready Chicken
breast strips**
=
Garnish: crushed tortilla chips
shredded cheese of your choice
sour cream
===
Place all ingredients (except chicken &
garnishes) in crockpot – stir well.

Cover & cook up to 10 hours.

NOTE: If using frozen strips, put in
crockpot 1 hour before serving.

If using thawed strips, thaw in fridge
then add 15-30 minutes before
serving.
Serves 8


*Mexicorn: Kroger sells it as Fiesta-
style corn, Green Giant sells it as
Mexicorn

**You could also use any brand already-
grilled chicken breast strips that equal 22 oz.

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

Black Bean & Corn Salsa

2 1/2 C. fresh corn kernels (from
5 ears)
1 T. olive oil
2 tsp. ground cumin
1 C. chopped red bell pepper,
seeded
2 (15 oz, ea) cans black beans,
drained/rinsed
1 C. chopped plum tomatoes (about
2 medium)
1 C. chopped red onion
1/2 C. chopped fresh cilantro
3 T. fresh lime juice (from 2 limes)
1 T. finely chopped jalapeno pepper,
not seeded (from 1 small)
3/4 tsp. salt
==
Heat a medium cast-iron skillet over
medium-high heat until hot. Add corn &
oil – cook, stirring occasionally, 5-7 minutes
until corn is browned. Add cumin, cook,
stirring occasionally, about 1 minute.
Remove from heat & stir in bell pepper.
Transfer mixture to a large bowl.

To the bowl add beans, tomatoes, onion,
cilantro, lime juice, jalapeno & salt – toss
gently to combine.
Let stand 10 minutes.
Serves 12

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

Banana Bread Cheesecake

Cheesecake:
16 oz. cream cheese, softened
1/4 C. sour cream
3/4 C. sugar
1 tsp. vanilla
1 T. flour
2 eggs & 1 egg white
–
Banana Bread:
1/2 C. vegetable oil
1/2 C. sugar
6 T. brown sugar
1 egg & 1 egg yolk
1 tsp. vanilla
2 large or 3 small ripe bananas,
mashed (about 1/4 C.)
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 – 2 tsp. ground cinnamon (to
taste)
1/2 C. miniature chocolate chips
–
Cream Cheese Frosting:
3 oz. cream cheese, softened
3 T. unsalted butter, softened
2 C. powdered sugar (sifted)
1 tsp. vanilla
1/8 tsp. salt
1 – 2 T. sour cream
1/3 C. chopped walnuts – garnish
–
Preheat oven 350 degrees F.
Line bottom of 9 inch spring form
pan with parchment paper; spray
bottom & sides with nonstick
cooking spray. Wrap pan in 2 layers
of foil on bottom & tightly around
outside walls of pan to prevent water
leak in the pan while baking in water
bath.

Cheesecake:
In a bowl using elec. mixer beat
cream cheese & gran. sugar on medium
speed until mixture is smooth & creamy.
Add sour cream, vanilla & flour – beat
until combined. On Low speed, add eggs
& beat until combined (do not over mix).

Banana Bread:
In large bowl stir together dry ingredients.
In another medium bowl mix oil, brown sugar,
sugar, eggs & vanilla until sugar dissolves. Add
mashed bananas & mix to combine. Add dry
ingredients & mix just until combined – stir in
chocolate chips. Spread 1 1/2 C. banana bread
batter over bottom of prepared pan. Drop large
spoonfuls of cheesecake batter on top & top
with large spoonfuls of banana bread batter;
repeat with remaining cheesecake mixture &
finish with remaining banana bread batter.
DO NOT SWIRL. Fill a large roasting pan with
1 inch of hot water. Place spring form pan
in roasting pan & place in oven. Bake
75-90 minutes until center is set. (If it starts
browning too much, loosely top with foil.)
When a toothpick inserted into center comes
out almost clean with a few moist crumbs,
turn oven off & open door slightly. Let
cheesecake sit in oven 1 hour.
Remove from oven & cool completely at
room temperature then refrigerate 5-6
hours or overnight (preferred). When
completely cooled, loosen from ring of pan
& remove the ring.

Frosting:
In medium bowl using elec. mixer, beat
cream cheese & butter on medium-high
speed until smooth & creamy. Gradually
add powdered sugar, vanilla & salt – beat
on high speed until smooth & creamy.
Beat in 1-2 T. sour cream, depending on
how thick or thin you want the frosting.
Spread onto chilled cheesecake & garnish
with chopped walnuts, if desired.
Cut into slices & serve chilled. Store leftovers
covered, in fridge up to 3-4 days.
Serves 12

(recipe: omgchocolatedesserts.com)

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

Try to find something that makes you SMILE today!

Enjoy your day;

Hugs;

Pammie

and we’re back at Monday!

Woke up to a light dusting of snow on the ground and ‘almost’ 28 degrees & gloomy. Looking at the forecast, we’re supposed to get a little warmer by Weds/Thurs. and any snow is not going to accumulate, so we’re GOOD!

Working on the Mitered Squares baby blanket – I have 3 more squares to knit & sew in then crochet the border and I’m done! I’ve had so much fun with this I might just make another one!

I wanted to WELCOME my new readers! It’s SO NICE to see new names. (I also want to add that NONE of the recipes I post are my own, unless stated. The sources of the recipes I list at the bottom of each recipe)

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

Georgia Cornbread Cake

4 large eggs
1 C. sugar
1 C. brown sugar, firmly packed
1 tsp. vanilla
1 1/2 C. self-rising flour
2 C. chopped pecans
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray

In large bowl beat eggs. Add sugar,
brown sugar & vanilla – mix well.
Add flour – mix well. Fold in nuts &
stir. Pour into prepared baking dish

Bake 35 minutes

(center of cake will be kind of soft)
Let it cool completely before cutting
into squares.
Makes 24-28 squares

(recipe: justapinch.com)
—————————-

Crunchy Corn Chip Chicken

6 boneless, skinless chicken breasts
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) pkg. shredded Cheddar cheese,
divided
1 (1/4 oz) pkt. taco seasoning mix
2 C. BBQ corn chips, crushed
=
Preheat oven 450 degrees F.

Arrange chicken in an ungreased 9 X 13″
baking pan.

In a bowl combine soup, 1 C. cheese &
taco seasoning – spread over chicken.

Bake 45 minutes, uncovered

Sprinkle top with corn chips & remaining
cheese. Bake about 5 minutes until cheese
melts.
Serves 6

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

Smothered Burritos

1 (10 oz) can green enchilada sauce
3/4 C. salsa verde (green salsa)
1 lb. ground beef
4 (10 inch) flour tortillas
1 1/2 C. shredded Cheddar cheese,
divided
=
Preheat oven 375 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.

In small bowl mix enchilada sauce &
salsa verde.

In large skillet over medium heat, cook
gr. beef until no longer pink (8-10 minutes);
drain. Stir in 1/2 C. sauce mixture.

Spoon 2/3 C. beef mixture across centers
of each tortilla, top each with 3 T. cheese &
fold bottom & sides of tortilla over filling &
roll up – place in prepared baking dish.
Pour remaining sauce mixture over top &
sprinkle with remaining cheese.

Bake, uncovered, 10-15 minutes until
cheese melts.
Serves 4

(recipe: tasteofhome.com)
—————————–

Crockpot Beefy Tortellini Soup

1 lb. lean gr. beef
1 white or yellow onion, diced
1 tsp. garlic powder
1 T. Italian seasoning
1 1/2 tsp. salt
1 tsp. black pepper
3 carrots, sliced into 1/2 inch slices
2 ribs celery, sliced into 1/4 inch slices
4 C. beef broth
10 oz. pkg. frozen cheese tortellini (or
fresh)
2 C. Half & Half, warmed
1/4 C. cornstarch
3 C. coarsely chopped spinach or kale
salt/pepper, to taste
–
Heat a skillet over medium-high heat;
add beef & onion – brown about 5
minutes; drain. Add spices – stir to
combine & pour into crockpot. Add
carrots, celery & broth to crockpot –
stir a little. Cover & cook on Low
6 hours (or 3 on High).
(if cooking on Low – turn heat on High
after 6 hrs) – remove lid & add tortellini.
If liquid is boiling it only takes 2 minutes
for frozen tortellini to cook (fresh will
take a little longer).
Stir cornstarch into warmed Half & Half
until smooth & creamy. Stir into crockpot.
Stir in spinach; taste & adjust salt/pepper.
Serves 8

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

Brown Butter Ravioli

1 (9 oz) pkg. refrigerated ravioli
4 T. butter
1 clove garlic, minced
1/4 C. chopped walnuts
1/2 tsp. dried sage
4 oz. fresh spinach
salt/black pepper, to taste
1 T. grated Parmesan – garnish
=
In large pot of salted, boiling water, cook
ravioli to al dente – accordg. to pkg. directions.
Reserve 1/4 C. cooking liquid – drain the rest.

In large skillet over medium-low heat, melt
butter, stirring constantly, cook 3-4 minutes
until butter begins to sizzle & is foamy. Add
garlic & walnuts – cook, stirring constantly,
3-5 minutes until sediment in skillet turns
deep golden-brown in color.

Remove pan from heat – stir in dried sage.
Add spinach & reserved pasta water – place
pan back on heat over Low heat. Stir until
spinach has wilted, about 2 minutes. Taste
& adjust salt/pepper, as needed.
Add cooked ravioli to spinach mixture & toss
to coat. Serve garnished with Parmesan
cheese.
Serves 2

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

Cheddar Cheese Puffs
(appetizer)

1 stick salted butter
1/2 C. whole milk
1/2 C. water
1 tsp. Dijon mustard
1/8 tsp. cayenne pepper
1 C. flour
4 large eggs
1 1/2 C. sharp Cheddar cheese, grated
2 scallions, cut into small rounds
=
Preheat oven 450 degrees F.

Line two 18 X 26″ baking sheets with
parchment paper.

In medium saucepan over medium-high
heat, add butter, milk, water, Dijon &
cayenne pepper – bring to a boil, stirring
frequently.

Reduce heat to medium-low. Add flour to
mixture & cook, stirring constantly, 2-3 minutes,
until a ball forms & it dries out slightly. BE CAREFUL
not to scorch or burn it.

Transfer dough mixture to a stand mixer fitted with
a paddle attachment. Beat 1 minute. Add eggs,
one-at-a-time, & beat after each addition until completely
combined. Add cheese & scallions to dough & stir to
combine.

Drop dough by tablespoonful, one inch apart, on
prepared baking sheets.

Bake about 7 minutes.

Reduce oven temp. to 350 & bake 15-20 minutes
until golden-brown.

Remove from oven & transfer baking sheets to a
wire rack. Immediately use a toothpick to poke
each puff once to allow steam to escape.

Serve immediately.
Makes about 20

(recipe: mamascooking.com)
————————-

Caramel Peanut Butter Dip

25 caramels (about half of a 14 oz.
bag) unwrapped
1/4 C. milk
2 T. creamy peanut butter
–
Topping:
1/2 C. chopped peanuts
===
Dippers:
3 red or green apples
===
In a large microwaveable bowl add
caramels, milk & peanut butter. Microwave
in 1-minute increments, stirring between
each interval, 2-3 minutes until caramels
are completely melted.

Place heated dip in a serving bowl &
sprinkle chopped peanuts on top.
Serve warm with apple slices.
Serves 6

(recipe: butterwithasideofbread.com)

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

Hope you’re having a GREAT day so far!

Stay warm & healthy, if you can!

Hugs;

Pammie

Happy Sunday!

Although it’s kind of foggy/gloomy outside with our recent batch of rain, almost all of our snow on the ground has melted! YAY! It’s 38 degrees today – just before leaving for church this morning it started to snow! (weather report said nothing but rain for the rest of the week – I was shocked). Good thing the weather didn’t continue – snow stopped quickly, now it’s just chilly & wet ground. I can handle that.

Apple Slab Pie

2 refrigerated pie crusts (thawed
accordg. to pkg directions)
2 (21 oz, ea) cans apple pie filling
1 C. flour
1/2 C. brown sugar, packed
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
1/2 C. unsalted cold butter,
cut into cubes
=
Preheat oven 400 degrees F.
Move oven rack to lower third
of oven

Lightly flour a work surface. Unroll
2 thawed pie crusts & stack them on top
of each other. Roll the dough to 17″X14″
rectangle using a large rolling pin.

Transfer dough to a quarter sheet pan &
press crust into corners of the pan, allowing
the excess dough to hang over edges.

Roll crust edges toward center of pan to
create an edge (using an overturned spoon,
make a decorative indentation around crust).

Pour 2 cans of pie filling in to crust.

In medium bowl combine flour, brown sugar,
nutmeg & cinnamon. Place butter cubes inbowl.
Using your hands or a pastry blender,
combine ingredients to form a crumbly texture.
Sprinkle on top of pie filling evenly.

Bake 45 minutes until crust is brown & filling
is bubbly.
Serve warm or at room temperature.
Serves 12

(recipe: simplystacie.net)
———————–

Spicy Southwest Chicken Casserole

1 lb. boneless/skinless chicken breast halves
1/2 C. water
1 large onion, chopped
1 red bell pepper/seeded/chopped
1 (15 oz) can black beans, partially drained
1 (14 oz) can whole kernel corn, drained
3/4 C. picante sauce (like salsa)
1 (4 oz) can chopped green chiles
2 T. chili powder
1 T. ground cumin
4 (8 inch) flour tortillas
1 (10.75 oz) can Fiesta-style nacho
cheese soup
1 (14.5 oz) can diced tomatoes with
green chile peppers
1 C. shredded Mexican-style cheese blend
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large skillet bring chicken & water to
a boil. Cover over medium heat until
chicken juices run clear & meat is no
longer pink inside (about 10 minutes).
Transfer to a large plate, reserving pan
juices in skillet. Shred chicken using 2 forks.

In reserved drippings, cook onion & bell
pepper over medium heat 5-8 minutes until
onion is translucent. Return chicken to skillet &
stir in black beans, corn, picante sauce, chopped
green chiles, chili powder & cumin – mix until
thoroughly combined.

Bring mixture to a simmer & cook about 5
minutes until heated through – pour into
prepared baking dish.

Arrange flour tortillas in single layer over
chicken mixture.

In a bowl mix fiesta soup  with diced tomatoes &
green chilis until thoroughly combined – spread
over flour tortillas. Top with cheese blend.

Bake about 30 minutes until cheese melts &
casserole is hot.
Cool casserole 5 minutes before serving.
Serves 10

NOTE: this recipe is fairly spicy

can be adapted for a milder taste by using mild
picante sauce, mild tomatoes with green chiles
or decreasing amount
of chili powder.

for an extra-spicy dish: add diced jalapenos &
use hot picante sauce

(recipe: allrecipes.com)

---

Portobello Pasta Casserole

1 (8 oz) pkg. uncooked penne pasta
2 T. vegetable oil
1/2 lb. portobello mushrooms, thinly
sliced
1/2 C. butter
1/4 C. flour
1 large clove garlic,  minced
1/2 tsp. dried basil
2 C. milk
2 C. shredded mozzarella cheese
1 (10 oz) pkg. frozen chopped spinach,
thawed/squeezed
1/4 C. soy sauce
=
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.

Cook pasta accordg. to pkg. directions
for al dente; drain.

In large saucepan heat oil over medium
heat. Add mushrooms – cook 1 minute;
remove mushrooms from pan.

Melt butter in saucepan; mix in flour, garlic &
basil – gradually mix in milk until thickened.
Stir in 1 C. cheese until melted. Remove
pan from heat & mix in cooked/drained
pasta, mushrooms, thawed spinach &
soy sauce – transfer to baking dish &
top with remaining cheese.

Bake 20 minutes until bubbly & light
brown on top.
Serves 8

NOTE: Comments on site: suggest adding
chopped onion, sundried tomatoes, Parmesan
cheese (fresh spinach)

(recipe: allrecipes.com)
——————-

Mexican Potato Soup

3 Roma tomatoes
1 small clove garlic
5 C. water, divided
1 T. olive oil
1/4 medium white onion, chopped fine
4 medium Golden potatoes, peeled/cut into
2-inch sticks
2 tsp. chicken bouillon granules
salt, to taste
parsley, optional – chopped – garnish
=
In a skillet add tomatoes & roast over
medium heat, turning them every few
minutes (about 8-10 minutes total).

In a blender, add tomatoes, garlic, 1 1/2 C.
water – blend until smooth.

In a large saucepan, heat oil; add onions &
saute about 2 minutes until transparent.

Pour tomato mixture through a fine-mesh
strainer into sauted onion – bring to a boil.
Add potatoes, remaining water, chic. bouillon
granues & salt – bring to a boil.

Reduce heat & cover (leaving space to allow
some steam). Cook until potatoes are tender;
about 15 minutes.
Garnish with parsley, if desired.
Serves 4

(recipe: recipesdirect.com)
———————–

Crockpot Crowd-favorite Chicken Dip

3 (8 oz, ea) pkgs. cream cheese
1/2 medium red onion, diced
1 1/2 C. BBQ sauce
4 slices bacon, cooked/crumbled
2 C. rotisserie chicken/shredded (can
substitute cooked/poached chicken
breast/shredded)
1/2 C. sharp Cheddar cheese, shredded
1 plum tomato, diced
1 T. green onions, chopped (plus more,
to taste – garnish)
=
Tortilla chips – for dipping
===
In crockpot add cream cheese, onion, BBQ
sauce, bacon, shredded chicken, cheese,
tomato & 1 T. green onions – stir to combine.

Cover & cook on Low heat about 1 hr. 30 minutes
until ingredients have melted.
Stir dip & serve with extra green onions.
Serves 10

(recipe: recipesdirect.com)
————————

Marmalade Dijon Pork Chops

1 (12 oz) jar orange marmalade
1/4 C. orange juice
3 T. Dijon-style mustard
1/4 C. flour
1/4 tsp. salt
1/4 tsp. black pepper
4 pork loin chops (1-2 lb total)
2 T. vegetable oil
=
In medium bowl combine marmalade,
orange juice & mustard – mix well.

In a pie plate (or shallow dish) combine
flour, salt/pepper – mix well. Coat chops
with mixture on both sides.

In large, deep skillet over medium-high
heat, heat oil. Add chops & brown 3-4
minutes on each side. Reduce heat to
Low then pour maramalade mixture on
top. Cover & simmer 5 minutes.
Uncover & simmer 5-7 minutes until
sauce is thickened & chops are no longer
pink. Serve with sauce spooned over chops.
Serves 4

(recipe: mrfood.com)
——————————

Homemade Dark Chocolate Pudding

3/4 C. sugar
3 T. cornstarch
2 T. unsweetened cocoa powder
3 C. Half & Half, light cream or milk
1 T. butter
2 tsp. vanilla
1/4 tsp. salt
8 oz. bittersweet or semisweet
chocolate, chopped
=
Optional: whipped cream
unsweetened cocoa powder
==
In a large saucepan combine sugar,
cornstarch & cocoa powder; whisk in
Half & Half. Cook, stirring slowly over
medium heat until thickened & bubbly.
Cook & stir 2 more minutes.

Remove from heat; stir in butter, vanilla &
salt. Stir in chocolate until melted. Pour
into 8 individual serving bowls. Cover the
surface of the bowls with plastic wrap &
chill up to 24 hours.

If desired, top with whipped cream and
a dusting of cocoa powder.
Serves 8

(recipe: bhg.com)

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

Hope you’re having GOOD weather!

Hugs;

Pammie

Can’t Complain (too much) . . .

Our weather went from VERY cold & snowy to warmer & rainy – go figure! It’s over 40 degrees F. out today and almost all the snow is GONE! YAY! The forecast is saying possible snow showers Monday night/Tuesday but NO accumulation listed so maybe we’ll be lucky – sure hope so!

Cheesy Apple Biscuits

2 C. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
4 T. butter, softened
1 egg
3/4 C. buttermilk
1 C. apples, peeled/grated
1/2 C. shredded cheese of your
choice (poster used Cheddar)
=
Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray.

In large bowl whisk flour, baking powder,
baking soda, salt & sugar. Cut in butter
until it resembles crumbs. Add egg,
buttermilk – mix with a spoon & fold
in grated apples & cheese.

Flour a work surface.
Pour out dough onto work surface & pat
to about 1/4th to 1/2 inch thick. (poster used
her hands) Cut with a biscuit cutter into
rounds & place on prepared baking sheet.
(you can also use a juice glass – grease the
lip of the glass & use as a cutter)

Bake 15 minutes until brown on top.

Makes 12-15 biscuits, depending on size
of your cutter.
Serve with your choice of jams, jellies,
molasses or honey

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

Breakfast Hash

1 (1 lb) roll maple pork sausage
1/2 C. sweet potato, peeled/cubed
2 T. olive oil
1 (30 oz) pkg. frozen shredded hash
brown potatoes, thawed
1 1/2 C.Gruyere or Cheddar cheese,
shredded
2 C. fresh kale, (tough stems removed)
chopped
3/4 C. fresh or frozen corn kernels
5 large eggs, lightly beaten
2 C. Half & Half cream
1 tsp. salt
1/2 tsp. black pepper
=
Preheat oven 375 degrees F.

In large skillet over medium-high heat,
cook sausage & swt. potato cubes,
crumbling meat, until pork is no longer
pink & potatoes are tender. Using a
slotted spoon, remove mixture from
pan to a paper towel-lined plate to drain.

Coat the bottom of a 12-inch cast iron
skillet with 2 T. oil.

(reserve 1/2 C. hash browns) Add remaining
potatoes to prepared skillet & use a spatula
to firmly press them to form an even layer.
Evenly sprinkle the cheese, kale & corn over
potatoes. Pour sausage mixture on top & top
with reserved hash browns.

In medium bowl add eggs, Half & Half, salt/pepper –
whisk to combine & pour over hash in skillet.

Bake 45-55 minutes until edges are golden-brown &
egg mixture has set. Loosely cover skillet with foil
during last 10 minutes of cooking time to prevent
overbrowning.

Transfer skillet from heat & let stand about 20
minutes.
Serves 8

(recipe: momascooking.com)
————————-

Crockpot Gnocchi Soup 2 lb. boneless/skinless chicken breasts
1 C. yellow onion, diced
1 C. chopped celery
3/4 C. shredded carrots
2 cloves garlic, minced
1 tsp. ground thyme
1/4 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. black pepper
4 C. chicken broth
1 (16 oz) pkg. potatao gnocchi
2 C. heavy cream
1 T. cornstarch
1 C. chopped spinach
1 T. fresh parsley, chopped fine
 (optional garnish)
=
Place chicken, onion, celery, carrots,
garlic, thyme, nutmeg, broth,salt & pepper.

Cover & cook on High 3-4 hours (or Low
6 hours)

Remove chicken from crockpot & shred –
add chicken back to crockpot along with
gnocchi.

In a small bowl whisk heavy cream & cornstarch
together – pour into soup & stir well.

Set crockpot to High & cook 20-30 minutes.
Stir in spinach until it wilts.
Serve soup garnished with parsley, if desired
Serves 6

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

Beef & Orzo Skillet Dinner

1 T. olive oil
1 C. fresh mushrooms, sliced
2 ribs celery, thinly sliced
1 medium sweet yellow pepper,
cut into 1 inch pieces
1 medium onion, chopped
2 (14.5 oz, ea) cans fire-roasted diced
tomatoes, undrained
2 C. cubed, cooked beef brisket
1 C. beef broth
3/4 C. uncooked orzo pasta
1/2 C. BBQ sauce
1 tsp. dried oregano
=
In a Dutch oven heat oil & saute
mushrooms, celery, pepper & onion
until tender. Stir in remaining
ingredients & bring to boil. Reduce
heat; cover & simmer 15-20 minutes
until pasta is tender. Serves 5

(recipe: tasteofhome.com)
——————————-

20-Minute Roasted Chicken & Veggies

2 medium chicken breasts, cubed
1 C. bell pepper, chopped (any color)
1/2 onion, chopped
1 zucchini, chopped
1 C. broccoli florets, chopped
1/2 C. tomatoes, chopped
2 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. Italian seasoning
1/4 tsp. paprika (optional)
=
Preheat oven 450 degrees F.

In a medium baking dish (OR) on a
rimmed baking dish, place chicken,
bell pepper, onion, zucchini, broccoli &
tomatoes. Drizzle olive oil on top. Sprinkle
salt/pepper, Ital. seasoning & paprika on
top & toss to combine.

Bake 15-18 minutes until vegetables are
charred & chicken is fully cooked with an
internal temp of 165 degrees F.
Serves 2

(recipe: allrecipes.com)
———————————-

Cream Cheese Cookies

1 3/4 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 C. unsalted butter, room temp.
4 oz. cream cheese, room temp.
1 C. granulated sugar
1 egg, room temp.
2 tsp. vanilla
(Optional garnish: powdered sugar)
===
In a medium bowl whisk flour, salt & baking
powder.

Using elec. mixer with paddle attachment,
cream butter & cream cheese together. Add
sugar – beat until light & fluffy. Add egg &
vanilla; mix until combined. Scrape down
sides of bowl – mix one more time.

Add dry mixture to wet – mix on Low speed
until just combined. Using a spatula, stir.

Preheat oven 375 degrees F.
Line a baking sheet with parchment paper.

Dampen your hands slightly (dough will be
sticky)

Portion dough into 2 Tablespoon sized balls &
place on prepared sheet about 2 inches apart.

Bake about 10 minutes until edges are set &
just turning golden.
Serve topped with powdered sugar, if desired.
Makes 14

(recipe: mamascooking.com)

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

Spent the day babysitting 9:30 – around 4 p.m. Everyone at home was napping so I sat down – woke up 1 1/2 hours later! Must have needed it, yes?

I’m pretty close to the end of knitting the blue baby blanket – I still have 1 1/2 balls of yarn but I’m not sure I really want to finish all of it. Not because of the yarn but because I’m REALLY tired of knitting this pattern! (I’m fussy). Started looking on line for a new pattern; I LOVE knitting lace for blankets and found 3-4 that might work. I test out a pattern first to see if (1) it’s easy enough to knit while talking or watching tv (2) it’s not too complicated and (3) if it really WORKS! I’ve written or copied patterns only to find upon knitting them they don’t come out at all like the picture! We’ll see.

I have about 2 more rows of knit mitered squares to go on that blanket, depending on whether I feel like going a bit longer. (each row is eight 3″ squares – my first goal was for 80 squares – we’ll see).

Hope your day is going well for you; I finished another book yesterday while my granddaughter was napping – time to start another one.

Hugs;

Pammie

Just Waitin’ . . .

Our weather forecast has changed a bit from a few days ago; before now it was Rain/Sleet/Snow coming. Just looked again and now it’s all Rain/Rain/Rain – well, I’d rather have rain than the frozen variety of the same (or snow!).

Just finished frosting my husband’s 72nd Banana Birthday cake (his favorite) – homemade. Personally I think the cake itself is a bit too dense, but he likes it (I love the cream cheese frosting!) Dinner a little later will be his other favorite: Meat and Potato Pie. The original recipe was found (during the early years of our marriage) on the back of a Campbell’s Cream of Mushroom soup can! I’ve, since, tweeked it a bit. Basically you make a big meatloaf, put it in a big (I use 9 X 13″ ) baking dish & bake it for about 45 minutes. Then you make a big batch of homemade mashed potatoes & frost the meatloaf with them. Then you top the masned potatoes with shredded cheese (we like extra sharp Cheddar) – put it under the broiler until it browns up a bit then serve. I know it’s a rather basic recipe but it’s my husband’s ALL-TIME-FAVORITE!

Creamy Apple Squares

1 box yellow cake mix
1/2 C. (1 stick) butter, softened
1/4 C. brown sugar
1/2 tsp. cinnamon
2 medium apples, peeled/thinly sliced
1 egg
1 C. plain Greek yogurt (or sour cream)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a bowl mix cake mix & butter until
crumbly.

Reserve 2/3 C. of mixture in
a separate bowl (topping) Add brown sugar &
cinnamon to this mixture.

Press remaining cake mix mixture into
bottom evenly of baking dish. Layer
sliced apples on top.

In another bowl blend yogurt/sour cream &
egg until well mixed – spread evenly over
apples. Top with reserved cake mixture.

Bake 30 minutes until golden brown.
Best served warm.
Makes 12-15 squares

Refrigerate any leftovers

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

Beef Taco Casserole

1 lb. ground beef
1 1/2 C. tomato soup
1 C. salsa
1/2 C. milk
6 flour tortillas
1 C. shredded Mexican-blend cheese
=
Preheat oven 400 degrees F.
Place all ingredients (half the cheese)
in a bowl. Mix well & spoon into a
2 qt. baking dish. Cover with foil &
bake 30 minutes until hot. Sprinkle
with remaining cheese before serving.
Serves 6

(recipe: mydailymoment.com)
———————————

Creamy Chicken Rice Soup

3 T. unsalted butter
2 large leeks, thinly sliced (white &
light green parts only)-4 C.
2 medium carrots, thinly sliced (1 C.)
2 stalks celery, finely chopped (1/2 C.)
2 large cloves garlic, minced (1 T.)
1/4 C. flour
8 C. low sodium chicken broth
3 C. shredded rotisserie chicken,
(from 1 whole chicken)
1 T. chopped fresh thyme, plus more
for garnish
4 C. chopped collard greens (from 1 bunch)
2 C. cooked white rice
1/2 C. heavy cream
1 T. kosher salt
1/4 tsp. black pepper
=
In large Dutch oven over medium heat,
melt butter. Add leeks, carrots, celery &
garlic. Cook, stirring often, until softened,
about 5 minutes. Add flour- cook, stirring
constantly, 1 minute. Add broth, chicken &
thyme – bring to a boil over medium-high
heat. Reduce heat to medium-low & simmer
10 minutes. Remove from heat, stir in cooked
rice, cream, salt/pepper. Serves 8
Garnish servings with extra thyme, if desired

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

Cheddar Bay Biscuits

2 3/4 C. flour
1 tsp. garlic powder
1/2 tsp. onion powder
1 T. granulated sugar
1/2 tsp. salt
4 tsp. baking powder
3/4 C. unsalted cold butter, cut into
small pieces (keep butter in fridge or
freezer until ready to use)
1 C. buttermilk*
6 oz. sharp Cheddar cheese, grated

Topping:

1/4 C. unsalted butter, melted
1/2 tsp. garlic powder
2 T. chopped fresh parsley
=
Preheat oven 450 degrees F.
Line a quarter sheet pan with
parchment paper.

In medium bowl combine flour, garlic
powder, onion powder, sugar, salt & baking
powder – whisk to combine. Using a pastry
cutter (or 2 sharp knives), cut the VERY COLD
butter into flour mixture (you want to see small,
pea-sized pieces of butter throughout the dough).

Stir in buttermilk & mix until just the ingredients
are combined. (dough will be sticky)
Add in shredded cheese – USING YOUR HANDS-
fully incorporate the cheese into the dough.
Scoop dough onto prepared baking sheet in small
globs/balls & pat down gently to flatten slightly.
Bake 12-15 minutes until tops are golden brown &
biscuits are cooked through.

Topping:

In a small bowl mix garlic powder & melted butter.
Add chopped parsley & stir to combine. Using a
pastry brush, brush butter mixture on top of each
biscuit. Serve immediately. Makes 12

*If you don’t have buttermilk:
To a 1-cup measuring cup, add 1 T. lemon juice OR
vinegar. Pour milk into cup to reach the 1-Cup mark.
Stir with a fork & let stand 5 minutes. Now you have
‘soured/buttermilk’.

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

Crockpot Lasagna

1box regular lasagna noodles
1 (16 oz) tub cottage cheese
2 lb. ground beef, cooked/drained
2 (26 oz, ea) jars spaghetti sauce
2 C. shredded mozzarella cheese
1-2 C. additional mozz. cheese (for
topping before serving)
=
In medium bowl combine both cheeses.

Spoon a layer of spag. sauce in
bottom of crockpot; sprinkle about
1/3rd of cheese on top & a small
amount of gr. beef. Top with a layer
of uncooked lasagna noodles, breaking
to make them fit. (be sure to alternate
the way the noodles ‘go’ with each layer).
Top noodles with another layer of sauce &
repeat this process until all ingredients
are used, ending with sauce.

Cover & cook on Low 6-8 hours (you can
also cook it on High for 2 1/2 – 3 hours).
After cooking time is done, turn off heat
& let it ‘set’ for about 15 minutes before
serving (to allow it to thicken a little)

If desired, top with another layer of
mozzarella before serving.
Serves 4

(recipe: southernplate.com)
———————

Cheeseburger Pie

1 lb. ground beef, lean
1 onion, chopped
5 slices bacon (raw), chopped
1/3 C. panko bread crumbs
1 tsp. yellow mustard
3 T. BBQ sauce
1 T. ketchup
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
1 (store bought OR prepared) pie crust,
uncooked
2 C. shredded Cheddar cheese
1 egg
1/2 C. milk
=
Preheat oven 400 degrees F.

In a skillet cook gr. beef, onion & bacon until
bacon is crisp & beef has no pink – 5-7 minutes;
drain.

Remove skillet from heat, add breadcrumbs, mustard,
BBQ sauce, ketchup, Wors. sauce & pepper. Mix well
& place in pre-prepared pie crust.

In small bowl combine cheese, egg & milk – whisk &
spread over meat mixture in crust. Cover pie crust
edges with foil to prevent over-browning.

Bake 15 minutes

Remove foil & bake, uncovered, about 15 minutes
until crust is golden brown & cheese topping is
bubbly & melted. Allow to cool before cutting.
Serves 6

(recipe: mamascooking.com)
—————————-

Banana Pudding Poke Cake

1 box yellow cake mix & ingredients
to make cake
2 boxes vanilla pudding mix
3 C. milk
2 C. heavy cream
2 T. sugar
1 tsp. vanilla
3 bananas, thinly sliced
20 Nilla Wafers, (4 crushed)
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Prepare cake mix
accordg to pkg. directions & pour
batter into pan – bake 25  minutes
until toothpick inserted into center
comes out clean. Let cool 10 minutes.
Prepare pudding:
In small bowl whisk pudding packets
& milk until thick. In another large
bowl beat cream, sugar & vanilla until
stiff peaks form.
Using bottom of a wooden spoon handle,
poke holes all over top of cake. Spread
pudding mixture on top & press pudding
into holes. Top with a layer of banana
slices & spread whipped cream on top.
Sprinkle top with crushed & whole
Nilla Waters & bananas. Slice & serve.

(recipe: www.delish.com)

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

Try to stay warm, healthy & take a nap if you need!*

Hugs;

Pammie

PS: *You can tell whomever GRAMMYPAMMIE said it’s ok!

Happy Sunday!

It’s sunny and about 14 degrees F. (wind chill is something like 10 but not BELOW zero – YAY!) Went to church earlier – that was nice, we’ve missed 2 weeks for one reason or the other. There’s really something to say for getting together with friends of like belief – learning/sharing scripture and today was communion, so that was extra special (we do ours once a month).

Nothing much new going on around here – I was able to go to the Saturday restaurant knitting – 8 of us showed up. It was cold/chilly but clear and, again, nice to just GET OUT. Still working on the mitered squares baby blanket – need to knit 28 more, then crochet a border around it and we’ll be done. One of my other knitting friends liked the idea of the mitered squares so she’s knitting one using regular DK weight yarn & bigger needles; her squares are 4″ X 4″ (mine are 3″ X 3″ – eventually there will be 80 squares in my blanket; not sure what she’s going to do for hers).

Chocolate Gooey Butter Cookies

1 (8 oz) cream cheese, room temp
1 stick butter, room temp
1 egg
1 tsp. vanilla
1 (15.25 oz) box moist chocolate cake
mix (poster uses Dark Chocolate Fudge)
1/2 C. powdered sugar
=
NOTE: batter will get very thick – poster
recommends using stand mixer so you
don’t ruin your hand mixer.

In bowl of stand mixer (or large bowl with
hand mixer) cream butter & cream cheese
until smooth. Beat in egg; beat in vanilla.
Add cake mix & beat until fully combined.
Cover with plastic wrap & chill 2 hours
until firm.

once chilled:
Preheat oven 350 degrees F.
Line 2 baking sheet with parchment paper.

In a pie plate add about 1/2 C. powdered
sugar. Using a cookie scoop (1 T. size), portion
out dough then roll into balls. Roll in powdered
sugar until lightly coated & place, 12 per cookie
sheet, about 2 inches apart on prepared sheets.

Bake 12 minutes (cookies should still look soft &
gooey when you remove them from the oven)

Let cool on sheet 5 minutes then move to a wire
cooling rack to finish cooling. Dust with more
powdered sugar, if desired.
Makes 30 cookies

(recipe: persnicketyplates.com)
—————————

Swiss Chicken Casserole

1 (10.5 oz) can cream of chicken soup
1/4 C. milk
6 skinless/boneless chicken breasts
6 slices Swiss cheese
2 C. herb-seasoned stuffing mix
1/4 C. butter, melted
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a small bowl whisk soup & milk
until well combined.

Arrange chicken in prepared dish &
layer each breast with a slice of Swiss
cheese then spoon soup mixture over
top. Sprinkle top with dry stuffing mix
& drizzle with butter.

Cover & bake about 50 minutes until
chicken is no longer pink in the center &
the juices run clear.

Serves 6

(recipe: allrecipes.com)
———————–

Quick & Hardy Corn Chowder

2 T. butter
3/4 C. chopped onion
3 C. frozen whole kernel corn
1 C. water
1 C. frozen hash brown potatoes
1 1/4 tsp. black pepper
salt, to taste
2 C. milk, divided
2 T. flour
=
In large saucepan over medium heat,
melt butter. Add onion; cook/stir until
tender, about 5 minutes. Stir in corn,
water, hash brown potatoes, pepper &
salt. Bring to a boil; cover & simmer
5 minutes.

In a small bowl whisk 1/2 C. milk with
2 T. flour until smooth – pour into saucepan.
Stir in remaining 1 1/2 C. milk. Cook stirring
frequently, about 5 minutes, until thick.
Serves 4

(recipe: allrecipes.com)
———————-

Crockpot Apple Spice Dump Cake

2 (20 oz, ea) cans apple pie filling
3/4 C. brown sugar, packed
1 (15.25 oz) box Spice cake mix
3/4 C. pecan pieces
1 stick butter, sliced into pats
–
Spray insides of crockpot with
nonstick cooking spray.
Pour pie filling onto bottom of
crockpot & spread evenly. Sprinkle
top with brown sugar, evenly then
evenly sprinkle dry cake mix over
top. Top with pecan pieces. Place
butter pats evenly on top.
Place 6-8 paper towels on top of
crockpot & cover with lid.
Cook on High 1 1/2 – 2 hours.
Serves 10

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

Easy Chicken Crescents

1 (8 oz) pkg. cream cheese, softened
1 C. Cheddar cheese, shredded
3 C. cooked/shredded (skinless/boneless)
chicken breasts
1 bunch green onions, chopped
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 (8 oz, ea) cans refrigerated crescent
rolls
2 T. butter, melted
=
Preheat oven 350 degrees F.
Spray a large baking sheet with
nonstick cooking spray.

In large bowl mix cream cheese, Ched.
cheese, chicken, gr. onions, salt/pepper &
garlic powder – stir to combine.

Unroll 1 can of crescent rolls & divide into
4 rectangles. Using your fingers – pinch
together the perforated lines in dough – smooth
lines with your fingers or seams to flatten –
repeat with other can (there will be 8 dough
rectangles in total)

Place 1/8th of chicken mixture into middle of
each rectangle; bring corners over filling &
pinch to close – place on baking sheet &
repeat with rest of dough/filling.

In small saucepan (or in microwave) melt
2 T. butter & brush tops of crescents with
butter.

Bake 13-15 minutes until edges are
golden brown.
Makes 8

(recipe: recipesaver.com)
—————————

Spinach & Artichoke Grilled Cheese

1 (6 oz.) frozen spinach, thawed & patted dry
1 1/2 C. artichoke hearts, drained/roughly
chopped
1/4 C. mayonnaise
1/4 C. sour cream
3 oz. cream cheese, softened
1 C. grated mozzarella cheese
1/2 C. white sharp Cheddar cheese, grated
1/4 C. Parmesan cheese, grated
2 tsp. onion powder
1 tsp. salt
1 tsp. black pepper
8 slices your favorite bread
3 T. salted/sweet butter, softened
==
In a medium bowl mix spinach, artichoke
hearts, mayo, sour cream, cream cheese,
mozz/Chedd & Parm. cheeses, onion
powder, salt/pepper – stir until well
combined.

Butter 1 side of each of 8 slices bread.

Preheat a 10-12 inch skillet over medium-
high heat. (you could also use a panini press
if you have one)

Spread 1/4 to 1/3rd C. of spinach mixture over
unbuttered side of 4 slices bread.

Place 2 slices buttered bread with spinach
mixture butter-sides down in skillet. Top
with 2 slices plain buttered bread, with
butter sides UP.

Cook 2-3 minutes per side until golden, pressing
down slightly; flip & cook 2-3 minutes on other
side until golden. Repeat with remaining 2
sandwiches.

Slice sandwiches in half & serve immediately.
Serves 4

NOTE from poster: the best way to get the cheeses
to melt is to let them sit out 15-20 minutes before
preparing sandwiches.

Filling can be made a day ahead.

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

To-Die-For Carrot Cake

Cake:

# 1:
1 1/4 C. unsweetened applesauce (or oil)
2 C. sugar
3 eggs, room temp.

# 2:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

#3:
2 C. grated carrots
1 C. shredded sweetened coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple in juice
 (not drained)

Cream Cheese Frosting:
1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
toasted pecans or coconut – for
topping, if desired
–
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking pan
(or two 9 inch or three 8 inch pans)
with nonstick cooking spray & line
with parchment paper*. Combine
all of #1 ingredients in a large bowl &
pour into prepared pan(s). Bake
35-40 minutes for 9 X 13″ and 9 inch / 25-30
minutes for 8 inch pans. Check for doneness
using a toothpick – if it comes out clean,
they’re done. Allow cake(s) to cool 10 minutes
in pan then remove to a cooling rack to
cool completely.

Frosting:
In large bowl using elec. mixer, beat butter &
cream cheese until fluffy. Add vanilla &
powdered sugar, a little at a time, beat until
smooth.
Invert cake onto a cake plate or stand. Apply
a generous dollop of frosting & spread to even.
Gently place second cake on top & continue
frosting – repeat with third cake (if you made 3).
Sprinkle top with toasted pecans or coconut if
desired.
Refrigerate cake 1 hour before serving for
best results. Makes 16 slices.

*The cake is very moist so parchment
paper will ensure the cakes don’t stick
to the pan(s). Poster also notes that she
prefers using non-stick baking spray that
has flour in it for easy cake removal

(recipe: momontimeout.com)

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

I’m sitting here warming my toes on our heater, sipping Chai Latte tea – yum! I don’t drink it often but it has such a warm, comforting smell & taste!

Stay warm & healthy;

Hugs;

Pammie

Just a ‘tad’ warmer –

Woke up to ZERO degrees F. today; now the sun’s out (that makes it feel warmer) and it’s around 14 degrees F. & clear. Heard from my friends that we’re in for another snow-something come Tuesday – oh, goody. Hey, I’ve lived here in Michigan all my life so I know that Michigan/Winter equals COLD & SNOW.

Went to the restaurant to knit with my friends today and was happy to see 8 of us there – I think we all needed a little ‘OUT of the HOUSE’. I worked on the knitted mitered squares; I’m now a little over half-way done. I have 52 done (goal is 80) so it’s slow-going but a fun-knit/each one takes about an hour and the pattern is easy enough to work on while watching my favorite police shows (The Closer, Major Crimes, Rizzoli & Isles, Castle).

Double Chocolate Sour Cream
Bundt Cake

Cake:

1 box chocolate cake mix
2/3 C. milk
3 eggs
1 C. sour cream
1 C. mini chocolate chips

Glaze:

3/4 C. powdered sugar
1-2 T. milk
=
Preheat oven 350 degrees F.
Spray a 9/10 inch Bundt (tube)
pan generously with nonstick
cooking spray.

In a bowl using elec. mixer, beat dry
cake mix with milk, eggs & sour cream
to fully combine. Fold in choc. chips &
spread batter into prepared pan.

Bake 40-45 minutes until a toothpick
inserted into cake comes out clean.
Let cake cool 15 minutes before
inverting & removing from pan.
Cool cake completely on a wire
rack.

Glaze:

In a large bowl whisk glaze ingredients &
drizzle on cooled cake.
Makes 8-10 slices

(recipe: recipesmymomgaveme.com)
——————————

Supper Chops

1 T. canola oil
4 (4 oz) pork loin chops, boneless
1 clove garlic, minced
1/2 C. beef broth
2 T. brown sugar
1 T. soy sauce
1/4 tsp. red pepper flakes (more, to
taste – garnish)
2 tsp. cornstarch
2 T. cold water
=
Optional topping:  sesame seeds
==
In large skillet over medium-high heat,
add oil. Add chops & brown on each
side, 2-3 minutes per side – transfer
to a large platter.

Add garlic to skillet & cook 1 minute,
stirring constantly. Add broth, brown
sugar, soy sauce & 1/4 tsp. red pepper
flakes – stir to combine. Add browned
chops & cover skillet.

Simmer 6-8 minutes unto pork reaches
an internal temperature of 145 degrees F.

Transfer chops from skillet to a large
platter & cover to keep them warm.

In small bowl add cornstarch & cold
water – whisk until smooth. Add
mixture to broth mixture in skillet &
cook, stirring constantly, until it comes
to a boil. Cook until thickened, about
2 minutes.

Serve chops with sauce, garnished with
extra hot pepper flakes & sesame seeds,
if desired.
Serves 4

(recipe: allrecipes.com)
———————–

Stuffed Portobello Mushrooms

4 large Portobello mushroom caps,
(stems & gills removed)
1 T. Italian salad dressing
1 large egg
1 clove garlic, minced
salt/black pepper, to taste
1 (10 oz) bag fresh spinach, chopped
1/4 C. chopped pepperoni
1/4 C. grated Parmesan cheese
1/4 C. shredded mozzarella cheese,
divided
1/4 C. seasoned bread crumbs, divided
==
Preheat oven 350 degrees F.

Brush both sides of mushrooms with
Italian dressing & arrange on a baking
sheet, gill-sides up.

Bake about 12 minutes until tender.
Drain any juice that has accumulated in
the mushrooms.

In a large bowl beat egg, garlic, salt/pepper.
Stir in spinach, pepperoni, Parm cheese,
3 T. mozz. cheese & 3 T. bread crumbs
until evenly mixed.

Divide mixture on top of mushrooms; sprinkle
with remaining 1 T. mozz. cheese & 1 T. bread
crumbs.

Bake about 10  minutes until topping is golden
brown & cheese has melted.
Makes 4

(recipe: allrecipes.com)
————————–

Hot & Sour Soup

32 oz. chicken broth
3 thin slices (peeled) fresh ginger
root
1/4 lb. pork belly, finely julienned (optional)
2 T. dark soy sauce (found in Asian market,
can also use a good quality soy sauce from
grocery store)
1/4 C. rice vinegar
1/2 tsp. sesame oil
1/2 tsp. gran. sugar
1/2 tsp. white pepper, or to taste
1/2 C. julienned bamboo
shoots, drained
1/2 C. sliced water chestnuts
1/2 C. firm tofu, julienned
1 large egg, lightly beaten
1 stalk scallion, finely sliced –
garnish
====
In a large pot bring broth, ginger, (optional
pork) to a boil – gently boil 2-3 minutes.
Using a slotted spoon, remove ginger pieces/
discard.

Turn down heat.
Add soy sauce, vinegar, sesame oil, sugar &
white pepper – add bamboo shoots, water
chestnuts & tofu. Stir & bring to a boil.

Boiling, drizzle beaten egg over the surface
of the soup.

Remove from heat & serve topped with
sliced scallion.
Serves 4

For a Vegetarian option – omit pork

(recipe: justapinch.com)
———————————

Crockpot Creamy Garlic Pot Roast

1 T. olive oil (or avocado oil)
3 lb. pork roast
1/2 tsp. salt
1/2 tsp. black pepper
8 small red potatoes, cut into quarters
1 medium onion, quartered
1 1/2 C. baby carrots
1 bunch thyme
1 (10 3/4 oz) can cream of chicken soup
8 oz. cream cheese, cut into cubes
2 T. minced garlic
=
In a large skillet over medium-high heat, heat
oil. Salt & pepper roast on both sides & place
in skillet. Sear roast on all sides (about 1-2 minutes
per side). Place potatoes, onions & carrots in
crockpot – place roast on top of veggies.

In a bowl combine soup & garlic – pour over
roast & veggies  – top with cream cheese cubes.

Using a kitchen string, tie a small bunch of fresh
thyme together & place in crockpot.

Cover & cook on Low 6-8 hours.
Once cooking time is done, remove thyme &
discard.

Cut roast into thin slices & serve over veggies
topped with cream sauce.
Serves 8

(recipe: iwashyoudry.com)
——————————

Lemon Muddy Buddies

(appetizer/candy)

6 C. Rice Chex cereal
1/2 C. butter
1 C. white chocolate chips
1 T. heavy whipping cream
1/2 C. sweetened condensed milk
3 oz. instant lemon pudding mix (small box)
1/2 tsp. vanilla
1 1/2 C. powdered sugar
=
Place cereal in a large bowl.

In small saucepan combine butter, white
choc. chips, whipping cream & sweeten’d
cond. milk over medium heat. Continue
stirring until smooth, add pudding mix &
stir to combine.

Remove from heat & stir in vanilla – pour
over cereal & carefully stir to coat. Toss
with powdered sugar.  NOTE: If you add
sugar a half cup at a time then it’s easier
to coat the cereal.

Spread on a baking tray until completely
cooled. Store in an airtight container.
Serves 12

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

Creamy Italian White Bean Soup

1 T. vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 oz, ea) cans white kidney beans,
drained/rinsed
1 (14 oz) can chicken broth
1/4 tsp. black pepper
1/8 tsp. dried thyme
2 C. water
1 bunch fresh spinach, rinsed/thinly
sliced
1 T. lemon juice
=
In large saucepan heat oil. Add onion
& celery – cook 5-8 minutes until tender.
Add garlic – cook 30 seconds, stirring
continually. Stir in beans, broth, pepper,
thyme & water – bring to a boil.

Reduce heat & simmer 15 minutes.

Using a slotted spoon, remove 2 C. veggie
mixture from soup.

Using a blender on Low speed, blend
remaining soup in small batches until
smooth (note: it helps to remove center
piece of blender lid to allow steam to
escape). Once blended, pour back onto
pot & stir in reserved veggie mixture.

Bring to a boil, stirring occasionally. Stir
in spinach & cook 1 minute until spinach
is wilted. Stir in lemon juice.
Remove from heat & serve with fresh
grated Parmesan cheese on top.
Serves 4

(recipe: allrecipes.com)
—————————

Celebration Cake Dip

1/2 C. unsalted butter, softened
1 (8 oz) pkg. cream cheese, softened
1/2 C. granulated sugar
1 (3.4 oz) pkg. instant vanilla pudding mix
1 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. salt
1/4 C. sprinkles (plus more, for garnish)
1 (8 oz) tub Cool Whip, thawed
=
Dippers:
sugar cookies, vanilla wafers
==
In large bowl using elec. mixer, add butter
& cream cheese  – beat on medium-high
speed until smooth & fluffy. Add gran. sugar,
pudding mix, vanilla & almond extracts &
salt – beat until well combined.
Reduce mixer speed to Low – slowly add
sprinkles – beat to combine.
Fold in Cool Whip using a spatula &
top with extra sprinkles.
Serve with cookies
Makes 12 servings

(recipe: mamascooking.com)

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

Stay safe & warm!

Hugs;

Pammie

It got a ‘little’ warmer . . .

We’re now up to 19 degrees (wind chill 3 degrees F). so I guess that’s a little better. It snowed about an inch last night – fun stuff. At least the roads are clear! I babysat yesterday ( just the baby) 9:30 – around 3:30 – it went well. The ‘interesting’ thing was: I hadn’t been out of the house since last Thursday AND HADN’T DRIVEN IN THE NEW SNOW! Side roads were a bit ‘dicey’ – lots of frozen lumps from melting/freezing. Managed to get up our driveway OK – still a bit dicey, but ok. Tomorrow is knit at the restaurant and I’m really hoping to go – we’ll see (no new snow predicted).

5-Star Berry Oatmeal Bake

2 tsp. unsalted butter
1 1/4 C. old-fashioned oats
3 T. light brown sugar
kosher salt
1 2/3 C. plain, unsweetened almond milk
1 large egg
1 tsp. vanilla
1/4 tsp. almond extract
=
Topping:

1/3 c. skin-on sliced almonds
1/3 C. old fashioned rolled oats
1/3 C. light brown sugar
2 T. unsalted butter, melted
1 T. flour
1/8 tsp. cinnamon
kosher salt
12 oz. frozen mixed berries,
thawed (2 1/2 C. frozen/1 1/2 C.
thawed)
Plain Greek yogurt or milk, for
serving (optional)
==
Preheat oven 350 degrees F.
Spray a 2 qt baking dish or 8 X 8″
square dish with nonstick cooking
spray.
Oatmeal:

In a large bowl mix oats, sugar &
1/8 tsp. salt.

In a medium bowl whisk almond milk,
egg, vanilla & almond extracts. Pour
milk mixture into oat mixture & stir
well to combine.

Topping:

In a medium bowl mix almonds, oats,
sugar, butter, flour, cinnamon & 1/8 tsp.
salt until evenly combined.

To Assemble:

Pour oatmeal into prepared baking
dish. Arrange berries (including any
juices) over oatmeal. Sprinkle with
topping.

Bake about 50 minutes until lightly
browned & just set.

Let cool on a rack 10-15 minutes.
Serve warm with a dollop of yogurt
or a splash of milk.
Serves 6

(recipe: foodnetwork.com)
————————

Grandma’s Hash Brown Casserole
(also Crockpot)

1 (2 lb.) bag frozen hash brown
potatoes, thawed
1 (10.5 oz) can cream of chicken soup
2 C. shredded Cheddar cheese
1 (8 oz) tub sour cream
1 C. butter, melted/divided
1/2 C. chopped onion
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. black pepper
1 C. crushed cornflakes or
crushed potato chips
===
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

In a large bowl mix hash browns,
cheese, soup, sour cream, half
of the butter, onion, garlic, salt/pepper –
transfer to prepared baking dish.
Sprinkle cornflakes on top then
drizzle top with remaining melted
butter.

Bake 1 to 1 1/2 hours until sauce
is bubbly & top is golden brown.
Serves 12

Crockpot:

Spray insides of crockpot with
nonstick spray. Mix together
ingredients (as above MINUS
cornflake/potato chip topping);
pour into crockpot.

Cover & cook on High 3 hours,
stirring ever hour. Turn off
crockpot. Sprinkle remaining
cheese on top; cover & let
stand about 5 minutes until
has melted.

Transfer to a serving dish &
top with crushed cornflakes/
potato chips

(recipe: allrecipes.com)
———————-

Creamy Seafood Lasagna1/2 C. margarine or butter
2 cloves garlic, crushed
1/2 C. flour
1/2 tsp. salt
2 C. milk
2 C. chicken broth
2 C. shredded mozzarella cheese
1/2 C. green onions, sliced with
tops
1 tsp. dried basil
1/4 tsp. black pepper
8 oz. box lasagna noodles,
(9-10 noodles) uncooked
1 C. cottage cheese
1 (8 oz) can crabmeat (drained/
debris removed)
1 (4.5 oz) can shrimp (small size,
drained)
1/2 C. Parmesan cheese, grated
=
Preheat oven 350 degrees F.
In a 3 qt. saucepan, heat marg/butter
over low heat until melted. Stir in garlic,
flour & salt. Cook, stirring constantly,
until bubbling – remove from heat.
Stir in milk & broth – return to heat &
bring to a boil, stirring constantly. Boil &
stir 1 minute.
Add mozz. cheese, onions, basil & pepper.
Cook over low heat, stirring constantly
until cheese melts.
Spread 1/4th of cheese sauce (about 1 1/2 C.)
in an ungreased 9 X 13″ baking dish. Top with
3/4ths of uncooked noodles (overlap as
necessary). Spread cottage cheese over
noodles – repeat with 1/4th of cheese sauce &
3 noodles. Top with crabmeat, shrimp,
1/4th of cheese sauce then top with remaining
3 noodles & cheese sauce. Sprinkle top evenly
with Parmesan cheese.
Bake, uncovered, 35-40 minutes until noodles
are fully cooked.
Let stand 15 minutes before cutting.
Serves 8

(recipe: food.com)
———————————

Crescent Enchilada Bites
(appetizers)

Bites:

/2 lb. ground beef
1/2 C. salsa
salt & black pepper, to taste
1 (12 oz) can refrigerated crescent
rolls
1 (8 oz) pkg. Mexican-blend shredded
cheese, divided
1 (15 oz) can red enchilada sauce

For Serving:

sour cream
diced tomatoes
sliced avocado
==
Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray.

In large skillet over medium heat, cook
ground beef 5-7 minutes until no longer
pink; drain.

Add salsa & stir to combine. Reduce heat
to Low & cook 5 minutes until heated through.
Season with salt/pepper. Allow mixture to
cool slightly.

Open crescent rolls & separate into 8 triangles.

(reserve about 1/4 to 1/2 C. of beef mixture)

Lay out triangles: spoon remaining beef mixture
onto wide ends of each triangle. Sprinkle an
even amount of cheese on top, using HALF the
cheese. Roll up each roll & place in prepared
dish. Pour enchilada sauce over filled rolls.
Sprinkle tops with remaining cheese & reserved
beef mixture.

Bake 25-30 minutes until golden brown.
Allow to cool slightly before serving.
Serve with sour cream, tomato & avocado.
Serves 8

(recipe: recipesaver.com)
———————

Creamy Peanut-LimeChicken w/Noodles

1 (8 oz) pkg. thick rice noodles
1/2 C. No sugar added creamy peanut butter
3 T. sweet chili sauce
2 T. tamari or soy sauce
1 T. sriracha hot sauce
1/2 tsp. finely grated lime zest
2 T. fresh lime juice
2 t. vegetable or canola oil
2 small or 1 large boneless/skinless chicken
breast(s) about 8 oz, chopped into 1/2″ pieces
1 small red bell pepper, seeded/thinly sliced
3 cloves garlic, thinly sliced
3 scallions, white & green parts separated,
thinly sliced
2 T. finely peeled/chopped ginger
1/2 C. fresh cilantro leaves
1/2 C. small fresh basil leaves
1/3 C. roasted/salted peanuts, finely chopped
–
lime wedges – for serving
=
Bring a large pot of generously salted water
to a boil – add noodles – stir to prevent sticking.
Remove from heat & let soak 13-15 minutes
until tender; drain into a colander & rinse with
cold water.

In medium bowl whisk peanut butter, chili
sauce, tamari (soy), sriracha, lime zest, lime
juice, 1/4 tsp. salt & 1/4 C. water water until
smooth.

In large skillet over medium-high heat, heat oil.
Add chicken – season with salt & cook, stirring
often, about 4 minutes until lightly golden in spots &
almost cooked through. Add bell pepper, garlic,
white scallion parts & ginger – season with salt,
if needed.
Reduce heat to medium & cook about 3 minutes,
stirring often, until peppers are tender.

Add noodles to pan & toss well to combine. Remove
from heat & add peanut butter sauce – toss to coat
in sauce.

Divide noodles among 4 bowls – top with green
scallion parts, cilantro, basil & peanuts.
Serve with lime wedges on the side.
Serves 4

(recipe: delish.com)
————————-

Crockpot Root Beer Pulled Pork
Sandwiches

1 (2 -3 lb) pork roast
1 (12 oz. ) can root beer
1 (18 oz) bottle BBQ sauce
8 hamburger buns
=
Optional addition: coleslaw
==
Place roast in crockpot; pour
root beer over roast.

Cover & cook on Low 8 hours, or
until it shreds easily using 2 forks.

Remove roast & shred using 2 forks;
drain liquid from crockpot & return
meat to crockpot. Stir in BBQ sauce.

Continue heating on Low an additional
30 minutes.
Serve on hamburger buns with coleslaw,
if desired.
Serves 8

NOTE: Poster says she has used a pork
loin, shoulder and butt roasts- all work
well. Boneless or bone-in are fine.
Recipe can easily be doubled.

(recipe: momontimeout.com)
————————–

Buttermilk Apricot Scones

2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 C. sugar
1/4 C. chilled butter, cut into
small pieces
1/3 C. chopped, dried apricots
1 egg, lightly beaten
1/4 C. nonfat buttermilk
1/4 C. apricot nectar
1 egg white, slightly beaten
3 tsp. sugar
=
Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray

In a large bowl cut in first 5 ingredients
using a pastry blender/cutter until mixture
resembles coarse meal. Add apricots & toss
well to coat.

In a small bowl mix egg, buttermilk & apricot
nectar – add to dry ingredients, stirring just
until moistened (dough will be sticky)

Lightly flour a work surface & turn out dough
onto surface. With floured hands, knead
dough 4-5 times. Pat dough into a 9 inch circle.
Place dough on prepared baking sheet & cut
dough into 12 wedges, cut TO but not THROUGH
bottom of dough. Brush tops of wedges with
egg white & sprinkle top with sugar.

Bake 15 minutes until golden.
Serve hot.
Makes 12

(recipe: mydailymoment.com)

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

Happy day!

Hugs;

Pammie

Brrrrrrrrr! My cheeks are FREEZING!

Got home from grocery shopping awhile ago – it’s SUPER cold out there – 11 degrees with a wind chill of ZERO! My cheeks were HURTING just from getting the groceries from the cart into my car! UGH! I’d forgotten ‘what fun’ it is to push a full grocery cart through a parking lot riddled with frozen snow/ice chunks - NO FUN! I realized today that I haven’t been out of the house since last Friday; it was nice to get out & knit with my library knit group but even nicer to know that when I got home I don’t have to GO ANYWHERE later today! Dinner is simple: a rotisserie chicken, baked potatoes & tossed salad. With a coupon for $ off of the chicken, it makes it that nicer.

Cereal Freezer Cookies

4 C. Fruity Pebbles cereal
6 oz. cream cheese, softened
granulated sugar, to taste
8 oz. white candy-coating pieces
2 T. shortening
1/8 tsp. lemon extract (optional)
sprinkles (optional) to taste
=
Line a baking sheet with waxed paper.

Using a food processor, process cereal
until finely crushed. Add cream cheese –
process until blended.

Spray a drinking glass bottom with
nonstick cooking spray.

Shape cereal mixture into 1-inch balls &
spread out on prepared baking sheet.

Dip glass bottom in granulated sugar.
Press balls with bottom of sprayed glass
to flatten them to 1/4 inch thickness,
dipping bottom of glass back into sugar,
as needed.

Place tray in freezer & freeze until firm
about 30 minutes.

In a microwave-safe bowl, add candy-coating
pieces & shortening – microwave until melted –
stir until smooth. Stir in lemon extract.

Dip cooking in coating mixture allowing excess
to drip off & place cookies back on sheet.
Immediately decorate cookies with sprinkles.
Serves 12

(recipe: mamascooking.com)
——————–

Crockpot Italian Beef Sandwiches

4 lb. boneless beef chuck pot roast
2 tsp. salt
1 tsp. black pepper
2 tsp. Italian seasoning
1 (15 oz) can tomato sauce
2 green bell peppers, seeded/sliced
2 yellow onions, sliced
1 (12 oz) jar sliced pepperoncini (plus
more for serving)
10 crusty sandwich rolls
20 slices Provolone cheese
=
Spray insides of crockpot with nonstick
cooking spray.

Drain pepperoncini, reserving 3 T. liquid.

In a small bowl combine salt/pepper, garlic
powder & Ital. seasoning.

Trim fat from roast & season each side with
roughly 1/3rd of seasonings – place roast
in crockpot. Pour tomato sauce over roast &
top with bell peppers, onions & pepperoncinis.
Sprinkle remaining 1/3rd of seasonings on top
as well as the reserved pepperoncini liquid.

Cover & cook on Low 10-12 hours (or 5-6
hours on High).

Preheat oven 250 degrees F.
Use 2 forks to shred the meat (it should be so
tender it basically just falls apart).

Slice sandwich rolls in half; place them (open)
on a rimmed baking sheet & broil them lightly.


Using a pair of tongs or a slotted spoon, place
shredded beef mixture along with onions &
peppers on bottom half of rolls. Make sure you
let most of the liquid drain away so your
sandwiches don’t get soggy.

Top beef mixture with additional pepperoncinis,
if desired, & 2 (or more) slices Provolone cheese.
Place baking sheet in oven just until cheese melts.
Serve immediately.
Makes 10 sandwiches

(recipe: momontimeout.com)
——————-

Butter-me-up Soup

1 T. olive oil, plus more, to taste
1 lb. ground mild Italian sausage
1 medium yellow onion, diced
1 large carrot, diced
1 Granny Smith apple, diced
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
4 C. chicken stock, plus more, to taste
1 lb. butternut squash, diced
1 sprig fresh sage
1/2 C. unsweetened coconut milk or
Half & Half cream
1 (16-18 oz) pkg. fresh cheese tortellini
2 C. kale, finely chopped, stems discarded
sea salt, black pepper – to taste
grated Parmesan cheese, to taste – garnish
=
In large stockpot over medium-high heat, add
1 T. olive oil. Add sausage, cook, crumbling,
5-7 minutes until no longer pink. Reserve 1 T.
drippings in pot; drain the rest. (If there isn’t
enough, add extra olive oil, as needed.)

Add onion, carrot & apple – saute, stirring
occasionally, about 7 minutes, until softened.
Add 4 C. chicken stock, squash & sage – stir
to combine. (Use extra stock if you prefer a
brothier soup) Bring to a simmer.

Reduce heat to medium-low – cover & simmer
soup until the squash & carrots are soft, about
20 minutes. Remove/discard sage.

Add coconut milk. Using a immersion blender
(or regular blender, in batches) puree soup
until smooth. Add cooked sausage, tortellini
& kale to soup – stir to combine. Simmer until
tortellini are al dente, about 3-4 minutes. Taste
& adjust salt/pepper, as needed; stir to combine.
Serve soup garnished with Parmesan cheese.
Serve 6

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

Tilted Egg Biscuit Bake

1 (16.3 oz) tube refrigerated
large biscuits
1 (8 oz) pkg. sausage, cooked/
crumbled
1 C. mozzarella cheese, shredded
1 C. Cheddar cheese, shredded
8 large eggs, beaten
1 c. milk
salt/black pepper, to taste
=
Preheat oven 425 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Place biscuits in bottom of dish,
pressing down firmly to seal any
creases or openings. Evenly sprinkle
cooked sausage on top. Sprinkle
Mozz. & Chedd. cheeses on top to
cover sausage.

In a bowl whisk eggs, milk, salt/pepper
until combined – pour over cheese layer
in dish.

Bake 25-30 minutes until set & middle does
not jiggle.

Remove to wire rack to cool 5 minutes.
Serves 12

(recipe: mamascooking.com)
————————

Braised Red Cabbage with Apples

1 medium orange, peeled/halved
1 medium head red cabbage – cored/
diced into 1-inch pieces
2 medium Granny Smith apples, cored &
cut into 1-inch pieces.
1/2 medium onion, chopped
1/4 C. vinegar
1 tsp. cinnamon
1 tsp. salt
ground black pepper, to taste
=
Juice 1 half of orange;
cube flesh of other half (without peel)

In a large stock pot over Low heat
combine cabbage, apples, onion,
vinegar, cinnamon & salt. Add
orange juice & chopped flesh – season
with pepper.

Cover & simmer, stirring occasionally,
about 45 minutes or more, until cabbage
is tender & has reduced.
Serves 4

NOTE: For an even softer braise, cook
an additional 15-30 minutes

(recipe: allrecipes.com)
———————–

Easy Orange Bundt Cake

Cake:
1 (15.25 oz) box yellow cake mix
1 (3.5 oz) box French Vanilla pudding &
pie filling
3 eggs
1 1/4 C. fresh or regular orange juice
1 stick/1/2 C. or 8 T. butter, melted
1 tsp. orange (or vanilla) extract
1 T. orange zest
–
Preheat oven 350 degrees F.
Spray a 10″ Bundt pan with nonstick
cooking spray.
In large bowl using elec. mixer, combine
dry cake mix, pudding mix, eggs, orange
juice, butter & extract – mix on medium
speed until smooth. Fold in orange zest
using a spoon (batter will be thick). Pour
batter into prepared pan, smooth out
top & bake 45-50 minutes until center is
done when tested. Cool in pan 10 minutes.
Remove & let cool completely. Drizzle
prepared glaze over top & sides of cake.

Glaze:
3/4 C. powdered sugar
3 T. milk
1-2 T. orange zest
–
In small bowl whisk together
glaze ingredients & drizzle over cooled
cake.

NOTE: Cake can also be prepared in a
9 X 13″ baking dish

(recipe: thesouthernladycooks.com)

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

Enjoy your day!

Hugs;

Pammie

Another clear & COLD day (woke up to something like 6 degrees F.) After 2 days of almost non-stop phone calling, my neighbor & I finally found someone willing to plow our driveways for a somewhat reasonable rate! Got a quote from one company (FOR ONE DRIVEWAY) for $600 for 3 months! OUTRAGEOUS! Perhaps he thought we were a company but he supposidly went on Google Maps to see the location & size of our drives – CRAZY! New guy charged $40 per driveway which is a bit more than the guy last year but, at this time, after ALL those calls, I guess it’s worth it to have someone COME when we need them, right? Some of the places I called said it’s TOO DANGEROUS to plow our drive b/c we live on a main highway; one said it’s a dangerous neighborhood! RIDICULOUS! Ah, the ‘fun’.

OH – before I forget: I have some new readers (YAY!) For them, I feel I need to state this: The recipes on my site are NOT my own – I note the site I found them on at the bottom of each recipe.

Butterscotch Delight

1/2 C. cold butter, cubed
1 C. flour
3/4 C. chopped pecans/divided
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed/divided
3 1/2 C. milk COLD
2 (3.5 oz, ea) pkgs. instant butterscotch
pudding mix
=
Preheat oven 350 degrees F.

In small bowl cut butter into flour until
mixture is crumbly. Add 1/2 C. pecans &
stir to combine. Press mixture into ungreased
9 X 13″ baking dish, evenly.

Bake 20 minutes until lightly browned.
Remove from oven & allow to cool completely.
–
In small bowl beat cream cheese & powdered
sugar until fluffy. Fold in 1 C. Cool Whip &
spread over cooled crust.

In large bowl add milk & pudding mix – whisk
2 minutes. Let mixture stand about 2 minutes
until soft-set. Pour pudding mixture over cream
cheese layer & spread evenly.

Refrigerate 15-20 minutes until set.
Top with remaining Cool whip & remaining
pecans.

Refrigerate 1-2 hours until chilled.
Serves 16

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

Breakfast Egg Muffins

1/2 lb. ground Italian pork or
turkey sausage
4 oz. fresh or frozen broccoli florets, chopped
1/2 C. shredded Cheddar cheese
12 large eggs
1/2 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 350 degrees F.
Place muffin papers in 12 muffin
cups (or spray with nonstick cooking
spray)

Heat a skillet over medium heat; add
sausage & cook until no longer pink, drain.

In a microwave-safe bowl, microwave
frozen broccoli until thawed, about 4
minutes; drain. (if using fresh, cut into
smaller pieces)

Place broccoli in a large bowl with cooked
sausage & cheese.

In a large bowl (preferably with a pour spout)
beat 12 eggs, add salt/pepper.

Spoon veggie/sausage mixture into cups,
about 2/3rds of the way, leaving room to
add egg mixture. Pour egg mixture into each
cup, leaving about 1/4 inch at tops.

Bake 25 minutes until eggs have risen &
are firm.
Makes 12

VARIATIONS:
Instead of sausage, use chopped bacon,
Canadian bacon, ham, chorizo. Try other
veggies like diced red or green bell pepper,
zucchini, mushrooms

(recipe: justapinch.com)
———————————

Grandma Jeanette’s German
Red Cabbage

5 C. shredded red cabbage
1 C. sliced green apples
1/4 C. granulated sugar
2 T. butter
1/3 C. apple cider vinegar
3 T. water
2 1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cloves
==
In large pot add cabbage, apples,
sugar & butter. Add vinegar & water,
salt/pepper, cloves – stir & bring to
a boil over medium-high heat.

Reduce heat to Low.
Cover & simmer 1 1/2 – 2 hours until
cabbage is tender.
Serves 4

(recipe: allrecipes.com)
—————–

Crockpot Butter Beef

3 lb. cubed beef stew meat
1/2 C. butter
1 (1 oz) pkt. dry onion soup mix
==
Place beef & butter in crockpot; sprinkle
dry onion soup mix on top.

Cover & cook on Low 8 hours (or High
4-5 hours) until meat is tender. Stir
once or twice during cooking time.
Serves 8

Serving suggestions:
Serve Butter Beef over:
cooked egg noodles, cooked rice,
cooked potatoes

Storage: Can be refrigerated in an
airtight container for up to 3 days.
To freeze: Wrap beef cubes, dipped in
sauce, in plastic wrap. Will last, frozen,
up to 2 months.

(recipe: allrecipes.com)
———————————

Chicken Enchilada Casserole
Low carb/freezer friendly

3 lb. cooked boneless, skinless
chicken, shredded
6 (low carb) tortillas
1 C. sour cream
1 C. salsa verde
3 C. shredded extra sharp Cheddar
cheese, divided
2 T. sliced olives (optional)
–
In a small bowl mix sour cream &
salsa verde. In another bowl mix
shredded chicken with 1 C. shredded
cheese.
Using two 8 or 9″ pie plates or square
casserole dishes*, spoon a little sour
cream mixture in bottom of each. Place
a tortilla in each pan & spread a little
sauce over each. Take half the chicken
mixture & divide it between the two
pans, placing chicken on top of tortilla.
Place another tortilla on top of chicken
in each pan; spread sauce over each
tortilla & divide remaining chicken
between pans. Place final tortilla in
each pan, spread sauce on top – pour
remaining sauce over top of each.
Top both pans with remaining cheese.
Sprinkle olives on top of each (if using).
Serves 8

*NOTE: Poster divided this casserole into
2 pans (normally cooks it in a 9 X 13″
casserole dish) – this allows you to make
one casserole last for two dinners.

If eating immediately:
Bake 350 degrees F.
15-20 minutes.

If freezing:
Cover each pan in plastic wrap & press
out as much air as possible; top with foil.
Freeze. Casseroles should be good 1-3 months
in freezer.
THAW casseroles in fridge for 1 day before
baking. Set casserole out on counter for
30 minutes before baking. (Bake 350 degrees F.
15-20 minutes.)

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

Blue Cheese & Pine Nut Puffs
(appetizers)

1 C. water
1/2 C. butter
1 T. snipped fresh thyme
1/2 tsp. sea salt
1/8 tsp. ground black pepper
1 C. flour
4 eggs
2 C. finely crumbled Roquefort or other
blue cheese (8 oz)
1 C. finely shredded Gruyere cheese (4 oz)
1/2 C. pine nuts, toasted*
=
Preheat oven 400 degrees F.
Line 2 baking sheets with parchment paper.

In medium saucepan combine water, butter,
thyme, salt/pepper – bring to boil. Immediately
add flour all at once; stir vigorously. Cook &
stir until mixture forms a ball. Remove from
heat & cool 10 minutes.

Add eggs, one-at-a-time, beating well with a
wooden spoon after each addition. Stir in both
cheeses & pine nuts.

Transfer dough to a pastry bag. Pipe 1-inch
mounds of dough, 1 inch apart, onto sheets.
(poster uses a 1/2 inch open star tip for piping)**

Bake 20 minutes until golden & firm, rotating
sheets halfway through baking, if necessary, for
even browning. Serve warm or at room temp.

Recipe can be made ahead: prepare as directed
except cool completely. Transfer to an airtight
container & cover. Freeze for up to 1 month.
To serve: Preheat oven 375 degrees F. Bake
frozen puffs about 5 minutes until warm.
Makes about 100

*To toast pine nuts:
In medium skillet cook nuts over medium heat
3 minutes until toasted, shaking pan frequently.
Turn out onto paper towels to cool

**NOTE: if you don’t have a piping bag you can
use a large (gallon size) ziplock bag. Place dough in
bag & seal. Cut a small hole in one of the bottom
corners of the bag & use that for piping.

(recipe: bhg.com)
———————————-

Copycat (Panera) Broccoli Cheese Soup

1/4 C. plus 1 T. butter, divided
1/2 medium onion, chopped
1/4 C. flour
2 C. Half & Half cream
2 C. chicken stock
1/2 lb. (about 1 C.) broccoli
1 C. carrots, julienned (cut into
very thin strips)
1/4 tsp. ground nutmeg
8 oz. sharp Cheddar cheese, grated
kosher salt/ground black pepper, to taste
=
In large heavy-bottomed pan, melt 1 T.
butter – saute onion until translucent.
Add remaining butter – cook until melted.
Stir in flour & continue cooking 3-4 minutes.
Gradually whisk in Half & Half and stock –
simmer 20 minutes.

Reduce heat to medium-low; add broccoli &
carrots – simmer about 25 minutes until vegs.
are tender. Add nutmeg, salt/pepper & Cheddar
cheese. Once cheese has melted, place soup,
in batches in a food processor or blender – puree
to desired consistency (puree all for a smooth
soup, half for a chunkier soup or none at all for
a very chunky soup). Top with a little more cheese
& serve.
Serves 6-8

(recipe: 12tomatoes.com)
—————————-

Cinnamon Swirl Apple Fritter Bread

Bread:

1/3 C. brown sugar
2 tsp. cinnamon/divided
2 Granny Smith apples, peeled/cored/chopped
2/3 C. plus 2 T. sugar/divided
1/2 C. softened butter
2 large eggs
1 1/2 tsp. vanilla
1 1/2 C. flour
1 3/4 tsp. baking powder
1 tsp. salt
1/2 C. milk

Glaze:

1-3 T. milk/divided
1 C. powdered sugar
==
Preheat oven 350 degrees F.
Line a loaf pan with parchment paper &
spray with nonstick cooking spray.

Bread:

In small bowl mix brown sugar & 1 tsp.
cinnamon.

In another bowl combine chopped apples,
2 T. sugar & 1 tsp. cinnamon.

In large bowl using elec. mixer, beat softened
butter & 2/3 C. sugar until fluffy. Add eggs &
vanilla – beat until smooth.

In a separate bowl whisk flour, baking powder
& salt. Gradually add this mixture to batter,
beating until combined. Pour in milk & mix
until thoroughly combined.

Pour half the batter into prepared pan.
Sprinkle half of apple mixture & half of
brown sugar/cinn. mixture over batter – repeat
with remaining batter, apples, sugar/cinn.

Bake 1 hour until a toothpick inserted into
center comes out clean.
Let bread cool in pan 15 minutes before
removing.

Glaze:

In small bowl combine powdered sugar &
1 T. milk – slowly add more milk until the
glaze reaches your desired consistency.
Drizzle glaze over cooled bread before
serving.
Makes 1 loaf

(recipe: cook.recipesmomy.com)

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

Stay WARM!

Hugs;

Pammie