BRrrrrrrr – it’s CHILLY!

Yesterday was overcast and in the 70’s – today? Well, today when we left for church at 8:40 a.m. it was a ‘balmy’ 58 degrees F. and overcast. Now it’s windy & raining and 55! It’s supposed to go up to 82 tomorrow & 86 on Tuesday! Go figure!

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Sheet Pan Cream Puff

1 C. water
1/2 C. butter
1/4 tsp. salt
1 C. flour
4 large eggs, room temp.

Filling:
1 (8 oz) pkg. cream cheese, softened
2 1/2 C. cold 2% milk
2 (3.4 oz, ea) pkgs. instant vanilla
pudding mix

Topping:
1 (8 oz) tub Cool Whip, thawed
chocolate syrup
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Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ baking pan
with nonstick cooking spray.
In large saucepan over medium heat bring
water, butter & salt to boil. Add flour all
at once
& stir until a smooth ball forms.
Continue beating until smooth & shiny. Remove
from heat; let stand 5 minutes. Add 1 egg at a
time, beating well after each addition. Pour
batter into prepared pan & bake 28-30 minutes
until puffed & golden brown. Cool on a wire rack.

Filling:
In large bowl beat cream cheese, milk, & pudding
mixes until smooth – spread over cooled crust.
Refrigerate 20 minutes. Spread Cool Whip over
filling. Store in fridge.
Just before serving, drizzle top with chocolate
syrup. Serves 15

(recipe: tasteofhome.com)
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Crockpot Chicken Pot Pie Soup

1 (32 oz) can chicken broth
3 cans cream of chicken soup
2 C. milk
2-3 chicken breasts, cooked/cubed
1 1/2 C. frozen hash browns
1 (12 oz) pkg. frozen mixed veggies
1 tsp. salt
1/8 tsp. black pepper

1 pie crust – cut into large bite-sized
strips & baked
=
Place all ingredients (except pie crust)
in crockpot – mix until well combined.
Cover & cook on Low 6-7 hours (or
High 3- 3 1/2 hours). Serve in bowls
topped with pie crust strips.
Serves 6

(recipe: recipesthatcrock.com)
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Spaghetti Squash & Sausage Skillet

1 medium spaghetti squash
1 T. olive oil
1 (14 oz) pkg. smoked sausage,
halved lengthwise & sliced
1 C. pico de gallo (could substitute salsa)
1/4 tsp. salt
1/8 tsp. pepper

Cut squash lengthwise in halve, discard seeds.
Place halves in a microwave-safe dish/plate,
cut sides down. Microwave, uncovered, on
High 15-20 minutes until tender. In large
skillet, heat oil over medium heat. Add
sausage & cook, stirring, 4-5 minutes until
lightly browned. When squash is cool enough
to handle, use a fork to separate squash strands
from rind. Add squash, pico de gallo, salt/pepper
to sausage in skillet & heat through, tossing
to combine. Serves 6

(recipe: tasteofhome.com)
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Tater Tot Casserole

1 lb. ground beef or turkey
1 small onion, diced
1 (10.75 oz) can cream of mushroom
soup, undiluted
1/2 C. milk
1 T. Worcestershire sauce
2 C. shredded Cheddar cheese
3 C. frozen Tater Tots

Preheat oven 425 degrees F.
Cook beef & onion in 10 inch skillet over
medium-high heat until beef is well
browned, stirring to break up meat; drain.
Stir soup, milk, 1 C. cheese & Worc. into
skillet & spoon into a 11″ X 9″ shallow baking
dish. Arrange tots on top of meat mixture &
top with remaining cheese. Bake 25 minutes
until tots are crisp & cheese is slightly brown.
Serves 6

NOTE: can be made meatless by omitting
beef/turkey

(recipe: suburbansimplicity.com)
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Cheddar Bacon Cheeseball

1 lb. bacon cooked crisp, crumbled/
divided (reserve 2 T. bacon fat)
2/3 C. sweet onion, minced fine
2/3 C. sweet red bell pepper, minced
fine
1 T. garlic, minced fine
1 T. sugar
1 T. champagne vinegar
2 T. apricot jam (or other flavor) or
preserves
1/2 C. pecans, divided
8 oz. cream cheese, softened
1/4 C. sour cream
1 C. Swiss cheese, shredded
3 C. sharp white Cheddar cheese,
shredded
1/2 tsp. kosher salt
1/4 tsp. white pepper
1/4 C. fresh flat leaf parsley, chopped fine
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crackers, for serving
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In a skillet heat 2 T. bacon fat; add onions,
bell pepper & garlic; saute 4 minutes over
medium-high heat until soft. Lower heat to
medium; add sugar, vinegar & jam – cook
another minute -remove pan to cool. In small
pan over medium heat toast pecans 2-3 minutes
until browned. Remove to a cutting board & chop
fine. Reserve half the nuts in a medium bowl. In
bowl of stand mixer with paddle attachment, beat
cream cheese until smooth then beat in sour
cream – scrape & beat again. Add cheeses, salt/
pepper, half of chopped nuts, half of chopped
bacon & all onions/peppers. Mix just long
enough to incorporate – do not over mix.
Refrigerate 1 hour. Add remaining chopped
bacon to bowl with nuts & stir in chopped
parsley. Lay out a big piece of plastic wrap or
parchment pepper – sprinkle half bacon/nut
mixture out. Using a rubber spatula, gather
up cheese mixture. Using your hands, form
into a ball shape & roll in bacon/nuts, etc.
Cover ball until all mixture is used up; place
on a serving dish & refrigerate 1 hour.
Serve with crackers. Makes approx. 24 servings

(recipe: afamilyfeast.com)
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French Onion Pork Chop Skillet

6 boneless pork chops (1 1/2 lb),
1/2 inch thick
2 onions, thinly sliced
2 T. Worcestershire sauce
1 (6 oz) pkg. stuffing mix for chicken
1 1/2 C. hot water
1 C. shredded mozzarella cheese

In large nonstick skillet over medium-
high heat, cook chops & onions 8 minutes,
turning & stirring after 4 minutes (chops
will not be fully cooked). Remove chops
from skillet. Cook onions an additional
5 minutes until golden brown, stirring
frequently. Stir in Worc. sauce; return
chops to skillet & spoon onion  mixture
over chops. Combine stuffing mix & hot
water – spoon around edge of skillet.
Top chops & stuffing with cheese & cover.
Cook 5 minutes until cheese melts & chops
are done (145 degrees F.) Remove skillet
from heat & let stand 3 minutes before
serving. Serves 6

(recipe: myfoodandfamily.com)
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Miniature Caramel Rolls

1/3 C. brown sugar, packed
1/3 C. butter, cubed
2 T. light corn syrup
1 1/2 tsp. 2% milk
1 (8 oz) tube refrigerated crescent
rolls
2 tsp. sugar
1/2 tsp. cinnamon

Preheat oven 375 degrees F.
Spray a 9″ pie plate with nonstick
cooking spray.
In small saucepan combine brown
sugar, butter, corn syrup & milk; cook
& stir over medium heat until blended.
Pour mixture into prepared dish. Separate
crescent dough into four rectangles; gently
press perforations to seal. In small bowl
mix sugar & cinnamon – sprinkle evenly
over rectangles. Roll up dough jelly-roll
style, starting with a long side & pinch
seams to seal. Cut each roll into 9
slices & place in prepared dish, cut
sides down. Bake 15-18 minutes until
golden brown. Cool 1 minute before
inverting onto a serving plate.
Makes 12 servings.

(recipe: tasteofhome.com)

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Hope you have a nice, WARM/COSY

day!

Hugs;

Pammie

Published on September 29, 2019 at 12:24 pm  Comments Off on BRrrrrrrr – it’s CHILLY!  
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