Happy Thursday!

It’s another BEAUTIFUL Spring day here in Michigan – temps are supposed to get to High of 74 degrees F. WOW! It’s sunny, slight breeze and lovely robin’s egg blue skies – LOVE THIS WEATHER!

Today is an unusual babysitting day – had to be there by 7:30 a.m. and was supposed to sit until around 10:30. After about an hour Momma came home – turns out no one told her that there was no managers meeting this morning! Oh well, at least she has some extra time at home (I have to go back at 2 p.m. until my son gets home- anywhere from 4:30 – 7 p.m.) Just glad I got extra time off! (Grandson was very good but listening to kid’s TV for hours is really mind numbing!). Started a new baby blanket using a pattern I’d done years ago – simple 2- row pattern, easy to knit while chatting at both knit groups.

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Fresh Blueberry Cheesecake

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray.

Crust:

1 C. graham cracker crumbs
1/2 C. rolled oats (can use quick-cooking)
1/2 C. chopped walnuts or nuts of your
choice
2 T. brown sugar
1/2 C. butter or marg. (8 T.), melted

Combine all crust ingredients & press
into prepared pan. Bake 10-12 minutes;
allow to cool.
=
Cream Cheese Filling:

8 oz. cream cheese, softened
1 (14 oz) can sweetened condensed
milk (not evaporated)
1/3 C. lemon juice
1 tsp. vanilla

Combine filling ingredients in a large
bowl & mix (using elec. mixer on High
speed) 3-4 minutes. Pour over cooled
crust. Refrigerate 3 hours.
=
Fresh Blueberry Topping:

2 C. fresh blueberries (could use frozen)
(NOTE: can use any fruit)
1/2 C. sugar
1 T. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. water
1 T. lemon juice

Combine all blueberry topping ingredients
(except lemon juice) in a saucepan & bring
to a boil, stirring constantly. Cook 2 minutes
to thicken; remove from heat, stir in lemon
juice & allow to cool. Pour over cheesecake
after it has been refrigerated 3 hours.
Serves 10-12
Keep refrigerated.

(recipe: thesouthernladycooks.com)
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Lazy Day Lasagna

1/2 (25 oz) bag frozen cheese ravioli
1/2 lb. ground beef, browned/drained
2 (14 or 15 oz) cans crushed tomatoes
1/2 T. Italian seasoning
1/2 T. garlic salt
2 C. mozzarella cheese
1/4 C. Parmesan cheese (optional)

Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick spray. After cooking/draining
beef, stir in tomatoes & seasonings.
Place a layer of ravioli on bottom of
prepared pan & spoon half of sauce
over top. Layer half mozz. cheese &
repeat: ravioli/sauce/cheese. End
topping with Parm. cheese. Bake
35-45 minutes until bubbly.
Remove from oven & let stand 10-15
minutes before serving. Cut & serve.
Serves 3-4

NOTE: recipe can easily be doubled –
bake in 9 X 13″ pan.

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or marg., cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
any cheese of your choice)
1 1/4 C. evaporated milk (can also
use buttermilk instead)

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray.
In a large bowl mix flour, baking
powder, salt, garlic powder using a
whisk. Cut butter pieces into flour
mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto
a floured board. NOTE: Poster does
NOT roll this out – just pats the dough
using her hands to the desired
thickness. She uses a small cookie
cutter instead of a regular biscuit
cutter. Bake 15-20 minutes until
brown on top.

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

Crockpot Garlic Rice & Chicken

4 T. butter
1 C. diced onion
1 T. minced garlic
2 C. uncooked brown rice
3 C. chicken broth
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 lb. boneless skinless chicken
breasts
1/2 C. shredded or grated Parmesan
cheese
1 large bunch asparagus; washed/cut
into 1″ pieces*
==============
Heat a pan over medium heat on stove;
add butter & melt. Add onion – saute
4-5 minutes. Add garlic & saute 20-30
seconds. Add rice & stir to coat rice in
butter & onions – place in crockpot.
Stir chicken broth, basil, garlic powder,
salt/pepper into crockpot. Nestle chicken
in crockpot. Cover & cook on High 2-3 hours
until rice is tender. Remove chicken & cut
into bite-sized pieces – stir back into crockpot.
Stir in cheese & asparagus – cover & cook
on High 10 minutes until asparagus is cooked.
When asparagus is to your softness, serve.
Serves 6

*Can substitute broccoli florets- cut into small
florets so they can cook quickly. (can also use
frozen broccoli – run hot water over it before
adding to crockpot.

(recipe: 365daysofcrockpot.com)
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Crockpot Lasagna Soup

1 lb. Italian sausage
1 medium yellow onion, diced
5 cloves garlic, minced
1 (29 oz) can crushed tomatoes,
undrained
1 (14.5 oz) can tomato juice (or
V8)
1 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/2 tap. dried oregano
1/4 tsp. dried rosemary
1 whole bay leaf
2 T. brown sugar
2 C. chicken stock
10 oz. lasagna noodles, broken
up into bite-sized pieces
2 C. Ricotta cheese
1/2 C. shredded Mozzarella cheese
1/2 C. shredded Parmesan cheese

In large skillet cook & crumble sausage,
onion & garlic until sausage is no longer
pink & onions start to become translucent,
drain. Add sausage mixture, spices, canned
tomatoes, tomato juice & chicken broth
to 5 qt. or larger crockpot. Cover & cook
on Low 5 hours. Remove bay leaf & discard.
Add broken lasagna noodles & cook an
additional 1 hour until noodles are al dente.
In mixing bowl combine Ricotta, mozzarella &
Parmesan cheeses. Top servings of soup with
1 spoonful of cheese mixture before serving.
Serves 8

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

Pork Chop Marinade
(stove or grill recipe)

4 bone-in pork chops

1/3 C. soy sauce
1 T. Worcestershire sauce
2 tsp. Dijon mustard
2 cloves garlic, minced
2 T. brown sugar
2 T. olive oil
1 T. lemon juice
1/4 C. black pepper

Mix all ingredients in a dish. Place
chops in a large zip-lock bag – pour
in about 3/4ths of marinade (save
rest for basting). Squeeze out excess
air in bag & refrigerate at least 1 hour
(or up to 8 hours).
=
Cook chops on a grill or in a pan on
medium-high heat about 4-5 minutes
per side, until internal temp. of chops
is 145 degrees F. Baste after flipping
chops & after removing from grill.
When chops are done, place on a plae
& tent with foil. Let rest 3-5 minutes
then serve. Serves 4

(recipe: realhousemoms.com)
——————————
Cinnamon Roll Poke Cake

Cake:

1 box white cake mix PLUS ingredients
to prepare cake

Filling:

1 (14 oz) can sweetened condensed milk
4 T. melted butter
1/2 C. packed brown sugar
1 tsp. cinnamon
pinch kosher salt

Frosting:

1/2 C. heavy cream
1 (8 oz) pkg. cream cheese, softened
4 T. butter, softened
1 C. powdered sugar
1 tsp. vanilla
pinch kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake accordg. to pkg. directions.
Pour batter into prepared pan &
bake 20 minutes, until a toothpick
inserted into center comes out clean.
Cool.

Filling:
In medium bowl whisk sweetn’d cond’
milk, butter, brown sugar, cinnamon &
salt.

Frosting:
In large bowl using elec. mixer, beat
heavy cream until stiff peaks form.
In another large bowl beat cream cheese &
butter together until no lumps remain. Add
powdered sugar & beat until smooth. Add
in vanilla & pinch salt – fold in whipped
cream until just combined. Using bottom of
a wooden spoon, poke holes all over cake.
Pour filling over & use a rubber spatula
to push into holes. Frost with cream cheese
frosting.
Refrigerate 20 minutes before serving.
Serves 12

(recipe: delish.com)

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

Hope you had a great Mother’s Day –
we went out to dinner – food was
very tasty (I was stuffed!) and it was
really nice to just sit around with family
and enjoy their company. The baby was
GREAT – for 2+ years old he sat for over
2 hours in a high chair; all the servers &
managers kept coming over to ‘chat’ with
him so he was having a great time ‘holding
court’. The restaurant even gave all
mothers a long stemmed red rose! Very
nice!

Hoping you have a very nice day –
remember to take a little time for
yourself!

Hugs;

Pammie

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Happy Saturday!

Tomorrow is Mother’s Day so I found some REALLY YUMMY-sounding recipes to share (got me almost drooling!). Yesterday I babysat my 2 yr old grandson & when his Daddy came home, oldest son asked me what I’m doing Sunday. (Other than going to church – nothing really). So – now we’re all going to his girlfriend’s restaurant (J. Alexanders – pretty fancy – GREAT food! She’s one of the managers). Ought to be a fun time!

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

Graham Cracker ‘Eclair’ Cake

1 (3.4 oz) box vanilla instant pudding mix
1 1/2 C. cold milk
15 graham crackers, broken crosswise in
half (30 squares), divided
1 (8 oz) tub Cool Whip, thawed
1 C. chocolate frosting (can use
ready-to-spread (or)* See recipe BELOW
=
In a bowl using elec. mixer, beat dry
pudding mix & milk 2 minutes. Let
stand 5 minutes. Cover bottom of a
8 inch square baking pan with
graham cracker squares, overlapping
as needed, to form an even layer. Stir
Cool Whip into pudding; spread half
over graham crackers in pan. Cover with
10 of remaining cracker squares – repeat
layers of pudding mixture & squares.
Refrigerate 3 hours. Spread top with
chocolate frosting. Serves 9

——————————

Shrimp Scampi

1 lb. raw shrimp, peeled/
deveined
3/4 C. white wine
1/4 C. olive oil
1/2 C. unsalted butter
2 T. margarine
3 T. minced garlic
1/4 tsp. paprika
1/2 T. parsley flakes

grated Parmesan cheese – garnish

Heat wine, olive oil, butter, margarine
& garlic in large skillet over medium heat
just until it starts to boil. Add paprika &
parsley flakes – stir & immediately add
shrimp. Cook 4-5 minutes until shrimp
turn pink. (don’t over cook). Spoon
shrimp onto a plate with some of cooking
sauce & top liberally with Parmesan cheese.
Serves 2

Suggestion: serve over cooked thin spaghetti
noodles

(recipe: geniuskitchen.com)
———————————
Spinach, Strawberry, Mandarin
Salad w/poppy seed dressing
(prepare ahead to allow flavors
to blend)

1 bunch fresh spinach
2 pints sliced fresh strawberries,
cut into thirds
1 (4 oz) can mandarin orange sections,
drained, reserve 2 tsp. juice for dressing
1 fresh kiwi – peeled/sliced into quarters

Dressing:
1/3 C. granulated sugar
1/2 C. oil
1/4 C. white vinegar
2 T. sesame seeds
3 T. poppy seeds
1/4 tsp. paprika
1/2 tsp. Worcestershire sauce
1 1/2 tsp. minced onion
=
Combine all dressing ingredients – mix
well & refrigerate
=
(taste dressing & adjust sugar/vinegar
for your sweet/tart preferences)

Tear fresh spinach into bite-sized pieces;
wash & pat dry. Wash strawberries, drain,
pat dry & cut into thirds. Shake dressing
container well & toss with spinach, straw-
berries, kiwi & mandarin orange sections
just before serving (otherwise spinach will
wilt). Serves 6-8

(recipe: geniuskitchen.com)
————————
Scallops & Pasta Florentine

1 lb. sea scallops, patted dry
1/8 tsp. black pepper
1/4 tsp. salt
1 large shallot – minced
1/4 C. white wine
7 tsp. oil
1/2 C. chicken broth
3 T. butter, softened
1 (6 oz) pkg. fresh baby spinach
1 pint cherry tomatoes, halved
1/4 C. fresh parsley, chopped
1 1/4 tsp. lemon zest (grated)
8 oz. spaghetti or linguine, cooked
=
Sprinkle scallops with salt/pepper. Heat
2 T. oil in a skillet; add scallops & cook
about 2 minutes each side, until browned.
Remove from skillet & keep warm. In same
skillet heat remaining oil & add shallot – cook
until softened, about 1 minute. Stir in wine &
cook until reduced by half, about 30 seconds.
Add broth & simmer. Stir in butter & pasta –
toss until heated through. Add spinach, cherry
tomatoes, parsley & lemon zest – toss until
spinach wilts. Add scallops & serve.
Serves 4

(recipe: geniuskitchen.com)
————————————
Chicken Pasta Milano

1 T. butter
2 cloves garlic, minced
1/2 C. sun-dried tomato, chopped
1 C. chicken broth, divided
1 C. heavy cream
4 boneless skinless chicken breasts
1 tsp. salt
1 tsp. black pepper
2 T. olive oil
2 T. basil

8 oz. angel hair pasta, cooked/
drained
=
In large saucepan melt butter over
Low heat. Add garlic & cook 1 minute.
Add tomatoes & 3/4 C. broth. Increase
heat to medium & bring to boil. Reduce
heat & simmer, uncovered, about 10
minutes. Add cream & bring to boil again,
stirring frequently. Simmer over medium
heat until sauce is thick. Sprinkle salt/pepper
over both sides of chicken. Heat oil in a skillet;
add chicken & saute until chicken is no longer
pink inside (about 4 minutes each side). Remove
chicken from skillet & drain fat. In same skillet
stir 1/4 C. broth with pan juices & bring to a
boil. Reduce slightly & add to cream sauce –
stir in basil. Serve chicken atop the cooked
pasta & coat with cream sauce. Serves 4

(recipe: geniuskitchen.com)
——————————–
Stuffed Chicken Breasts (with
Feta cheese & sun-dried tomatoes)

4 boneless skinless chicken breasts,
pounded thin
1 medium red bell pepper, seeded/
diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 tsp. thyme
8 oz. feta cheese, crumbled finely
1/2 C. breadcrumbs (poster uses
Italian)
olive oil
salt/pepper
toothpicks
chopped green onion – garnish
=
Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
Saute in a skillet garlic & bell pepper in oil 3
minutes to combine flavors – set aside to cool.
In a bowl combine feta, breadcrumbs, thyme,
tomatoes & garlic/red pepper mixture – toss
until well mixed (this is stuffing).
Lay a flattened piece of chicken on a cutting
board or counter. Place 1/4 of stuffing onto
chicken (like a burrito – down the center) &
roll as tight as you can get it – secure with a
toothpick & place on baking sheet. Brush
tops of chicken with olive oil (to give a golden
brown texture) – season with salt/pepper.
Cook breasts about 35 minutes until internal
temperature reaches 180 degrees F. on a
cooking thermometer.
Garnish with chopped green onion & serve.
Serves 4

(recipe: geniuskitchen.com)
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S’Mores Dump Cake

2 (4 oz, ea) pkgs. (Bakers) semi-sweet chocolate,
chopped
2 C. milk, divided
1 C. sugar
3 eggs
4 C. miniature marshmallows, divided
1 C. dry chocolate cake mix (from 2 layer
cake pkg) *
1 1/2 C. graham cracker crumbs
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Microwave chopped chocolate & 1 C.
milk in medium microwaveable bowl
on High 2 1/2 minutes; stir until
chocolate is completely melted &
mixture is well blended. Add sugar,
eggs & remaining milk; mix well;
pour batter into prepared pan.
Cover with 3 C. marshmallows &
sprinkle top with dry cake mix &
graham crumbs – drizzle top with
melted butter. Bake 35-40 minutes
until center is almost set. Immediately
top with remaining marshmallows.
Cool completely before cutting.
Serves 16

*How to use leftover cake mix:
Store leftover dry cake mix in airtight
container at room temperature. Use it
to make cupcakes. Beat remaining cake
mix with 2/3 C. water, 2 eggs & 3 T. oil
using elec. mixer until blended. Spoon
into prepared muffin cups. Bake as
directed on pkg. for cupcakes

(recipe: myfoodandfamily.com)
======================

Finally finished the yellow baby blanket –
I like the way the pattern looks but it got
really boring knitting it (I know – don’t
complain!).

 

Hope you have a GREAT day and remember
to do something for yourself (even if it’s only
a 5-minute nap!).

Hugs;

Pammie

and we have BUNNIES – again!

Every Spring I look forward to seeing if I can spot our bunnies – these are wild bunnies that (usually) live in our yard in a space that used to be a garden – lots of wild blackberry bushes have taken over the area so they are well protected from predators. I saw one this morning – looking all fat & healthy (probably an adult) – just seeing them makes me happy.

Our weather has been really nice – yesterday it was SUPER sunny and got up to 71 degrees F. – YAY!!! (the rest of the week our forecast is for rain, but hey – we need that for the flowers, right?)

===========

I missed posting Cinco de Mayo recipes – so here’s a few, anyway

Double-Lemon Cheesecake Bars

52 Vanilla wafers, finely crushed,
about 2 C.
3 T. butter or marg., melted
4 eggs, divided
4 (8 oz, ea) pkgs. cream cheese,
softened
1 3/4 C. sugar, divided
3 T. flour
1 T. lemon zest AND
1/3 C. lemon juice (from 2 lemons),
divided
1/2 tsp. vanilla
2 T. cornstarch
1/2 C. water

Preheat oven 325 degrees F.
Line a 9 X 13″ baking dish with foil – ends
extending over sides (to use as handles).
In a bowl mix wafer crumbs & butter until
blended. Press onto bottom of pan & bake
10 minutes. Separate 1 egg; refrigerate yolk
until ready to use. Beat cream cheese, 1 C.
sugar, flour, lemon zest, 2 T. lemon juice &
vanilla in large bowl with elec. mixer until
blended. Add egg white & remaining 3 whole
eggs, one at a time, mixing on Low speed after
each – just until blended – pour over crust.
Bake 40 minutes until center is almost set.
Cool 1 hour & refrigerate 4 hours.
=
Mix cornstarch & remaining sugar in medium
saucepan; gradually stir in water & remaining
lemon juice just until blended. Bring just to a
boil on medium heat, stirring constantly. Cook
& stir until clear & thickened. Lightly beat reserved
egg yolk in small bowl with fork until blended.
Stir in 2 T. hot cornstarch mixture & return to
remaining cornstarch mixture in saucepan; stir
until blended. Cook 1 minute until thickened,
stirring constantly. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate
1 hour until firm. Using foil as handles, remove
cheesecake from pan before cutting to serve.
Makes 16

(recipe: kraftrecipes.com)
—————————-

Crockpot Mexican Taco Casserole

1 lb. ground beef or turkey
1/2 onion, chopped (optional)
1 C. corn
1 can black beans, drained/rinsed
1 can diced tomatoes w/green chilies (aka: Rotel)
1/2 envelope dry taco seasoning
garlic salt, to taste
2 C. cooked rice (poster used brown rice)
8 oz. shredded cheese (poster used Cheddar)

In skillet brown meat; add onions, taco seasoning,
tomatoes, beans & corn – stir to combine.
Spray insides of crockpot with nonstick cooking
spray. Spread cooked rice on bottom of crockpot &
sprinkle with garlic salt. Spoon meat mixture over
rice & top with cheese. Cover & cook on High
2-3 hours. Serves 10

NOTE: for some crunch, add crushed tortilla
chips on top before serving.

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

(this next recipe my son (the chef) makes for holidays – really tasty – he drizzles honey over the brie before wrapping then does the rest of steps – no jam)

Baked Brie w/Phyllo Dough & Jam
(appetizer)

6 sheets phyllo dough (14 X 18″ size)
1 stick (8 T.) butter, melted
1 lb. round brie cheese
4-6 T. preserves or jam (your choice;
suggestions: peach, strawberry, apricot)

crackers for serving
=
Preheat oven 425 degrees F.
Have on hand: a clean, dry dishcloth or
towel (needed to keep phyllo from drying
out).
Unroll phyllo & lay 1 sheet of dough onto a
large cutting board. Using a pastry brush,
brush dough with melted butter. Wrap phyllo
around brie (you can use more butter to get
folds to stick around brie). Brush next sheet
of phyllo with butter & place wrapped brie,
fold side down, in center of second phyllo
sheet – wrap around brie – repeat until you
have wrapped 5 sheets of phyllo around
cheese, always turning cheese over each
time so that folds are on the bottom.
Brush a generous amount of butter on 6th
sheet of phyllo. Spread jam across top of
wrapped brie – gently place phyllo over jam,
butter side down, being careful not to tear
the dough. Finish wrapping brie with dough,
folding edges underneath brie & using
additional butter, as needed, to smooth
phyllo folds around cheese. Brush additional
butter on top.
Place wrapped brie on a round baking pan or
cookie sheet. Bake 15 minutes until lightly
brown. Let stand 5 minutes before cutting.
Serve with crackers for dipping.

(recipe:  afamilyfeast.com)
——————————

1-Pot Mexican Chicken & Rice

5 chicken thighs, bone in/skin on
1 yellow onion, diced
1 tsp. garlic powder
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. paprika
1 tsp. kosher salt
1/4 tsp. cayenne pepper
2 T. olive oil
1 C. white rice, uncooked
1 T. minced garlic
2 C. chicken stock
1 C. salsa
1/2 red bell pepper, minced
optional garnish: chopped parsley

Preheat oven 350 degrees F.
Heat cast iron skillet on High heat.
Season chicken with garlic powder,
chili powder, cumin, oregano, paprika,
salt & cayenne pepper. Place chicken,
skin sides down, in skillet & cook
4-5 minutes until browned – flip &
cook 3-4 minutes on other sides.
EITHER: remove chicken to a plate,
(OR) push chicken to sides of skillet:
Add olive oil & heat to medium-high.
Add onions & cook 3-4 minutes. Once
onions are mostly cooked, add garlic &
cook 30 seconds while stirring. Add
uncooked rice, salsa & bell pepper –
cook 1 minute unitl boiling. Pour in
chicken stock & place chicken back in
skillet, skin sides up. Cover & bake
35-40 minutes. Serves 5

(recipe: yummly.com)
———————————–

Cheesy Beef Enchiladas

8 corn or flour tortillas
1 lb. ground beef
1/2 C. chopped onion
1 clove garlic, chopped
1 (4 oz) can fire-roasted chopped
green chiles, drained
1 (15.5 oz) can black beans, drained/
rinsed
1 tsp. cumin
1/2 tsp. black pepper
1 tsp. salt
about 3 C. enchilada sauce, divided
2 C. shredded Mexican-style 4-blend cheese
(or whatever cheese you like)
=
Toppings:
chopped green onions
chopped tomatoes
fresh chopped parsley
sour cream
sliced black olives

Preheat oven 350 degrees F.
Brown ground beef & onion in skillet;
drain. Add chopped garlic, green chilies,
black beans, cumin, pepper/salt & 1 1/4
C. enchilada sauce to ground beef. Stir &
cook on Low 8-10 minutes. Spread 3 T.
enchilada sauce evenly in bottom of a
9 X 13″ baking dish. Place stacked tortillas
on a microwave-safe plate & microwave
all 30 seconds to warm & make them
more pliable. Fill each tortilla with hamburg
mixture & place in baking dish. Pour 1 C.
enchilada sauce over tortillas & spread
evenly. Sprinkle 2 C. shredded cheese on
top evenly & bake 25 minutes. Garnish
with your favorite toppings.
Makes 4-6 servings

(recipe: thesouthernladycooks.com)
—————————–
Chicken Tortilla Dump Dinner

2 (10 oz, ea) cans diced tomatoes
with chilies (like RoTel)
1 C. chicken broth
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 (15.5 oz) can black beans,
drained/rinsed
1 (10 oz) bag frozen corn
5 C. cooked/shredded chicken
(from small rotisserie chicken)
12 small corn tortillas, cut into
quarters
1 (8 oz) block Monterrey Jack
cheese, shredded (about 2 C.)
1/2 C. sour cream
1/3 C. diced red onion
1/3 C. loosely packed fresh
cilantro, chopped

Preheat oven 375 degrees F.
Spray insides of 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl stir diced tomatoes
with chilies, chicken broth, chili
powder, cumin & salt. Add black
beans, frozen corn, chicken, tortilla
wedges & half the cheese – stir to
evenly distribute & moisten all the
ingredients. Place in prepared dish
& spread evenly. Loosely cover
with foil & bake 25 minutes.

Raise oven temp. to 400 degrees F.
=
Remove foil & sprinkle top with
remaining cheese. Bake until cheese
melts, about 10 minutes. Remove
from oven & top with dollops of
sour cream; sprinkle with red onion
& cilantro. Serve hot.
Serves  6-8

(recipe: foodnetwork.com)
——————————-

Crockpot Peaches ‘n Cream
Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

In a bowl mix cream cheese &
sugar until smooth. Pour pie
filling into bottom of crockpot
& smooth out. Top filling with
cream cheese mixture then
sprinkle dry cake mix on top.
Pour melted butter evenly
over top. Place 6-8 paper
towels between lid of crockpot
& lid (to help absorb moisture).
Cover & cook on High 1-2 hours.
Serves 4-6

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

Cherry Choc. Chip Cookies

1 C. (2 sticks) butter, softened
3/4 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 C. chocolate chips
3/4 C. chopped maraschino cherries

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In large bowl using elec.
mixer, beat butter & sugars until light
& fluffy, about 2 minutes. Add eggs &
vanilla – beat until combined. In another
bowl mix flour, baking soda & salt – stir into
wet ingredients then fold in choc. chips &
cherries. Using a large cookie scoop, scoop
cookies onto prepared baking sheets & bake
until set, 12-15 minutes. Makes 22 cookies

(recipe: delish.com)

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

I need to brag a little on my husband – he’s
the kind of person who can fix or figure out
just about anything. My (3-4 yr old) cell phone
has been acting up lately: in middle of typing
a text I will suddenly lose the keyboard & am
unable to continue – or it will suddenly jump
to another screen totally – frustrating! We
were talking about me possibly getting a new
phone but I wanted to download all my photos
FIRST – well, that became almost impossible.
Enter my husband! It took him a good hour to
finally get the data transferred to my computer –
there were 2 photos that I really wanted to save
and (almost) no amount of fiddling with the data
would allow them to be transferred/saved. He
kept working at it and FINALLY succeeded – YAY!
(I’m still learning how to make a video using my
phone, but super cute 2 yr old grandson is making
that a ‘needed’ thing!) Managed to get him being
his usual crazy/funny self and wanted to save those,
too. All is well – we will be off to the phone store
in a little while – time to ‘teach an old “lady” new
tricks’ – right? (don’t know about you, but I DREAD
having to learn how to operate something digital/
new – sigh).

Hang in there!

Hugs;

Pammie

PS: Got a small reprieve on knitting baby booties –
my friend who’s been delivering them will not be
able to do so until end of the month, so I’m trying
to finish the yellow blanket (nice pattern, just boring
to knit). Also – stepped out of my comfort zone yesterday
and bought a hand-crank yarn ball winder.
I already have an electric one which drives me nuts –
never makes the yarn ‘balls’ tight – they are very loose
& almost fall apart right after using. New winder works
like a charm – YAY! Yep – even though I’m quickly
approaching 71, it’s never too late to learn something
new.

The “Best Laid Plans . . . “

 (the YIPPEE above doesn’t exactly ‘fit’, but the

topsy-turvy part does!

Sometimes we plan things and then something comes up to change them – that was me . . . today. Went to my library knit group and had planned on making about 3 stops to various stores before coming home. Just got on the road after knitting when my husband called to ask me to come home. He has a tooth that’s been bothering him and, apparently, it got worse. He made an emergency appointment for our dentist and that’s what we did. He’s scheduled to have oral surgery this Monday (same day as our family Easter dinner). All things considered – it’s not a big deal – we can ‘adjust’ through it all. He’s resting and started antibiotics to get him through until Monday – I feel bad for him because this came up rather suddenly but I’m very grateful we have the dental coverage for him to get it fixed. I got a call that I’m also babysitting tomorrow (unplanned) so will present the situation to my son at that time. To quote the old saying: “The best laid plans of mice and men often go awry”; (not the Scottish version, but you get the idea). We’re flexible – we’ll survive. (Actually I haven’t really felt ‘into’ the Easter preparations mood, so we’ll see where this goes. Still have to do grocery shopping – that will come tomorrow before babysitting!)

===========

Carrot Cake Bars

Cake:

Step one:
1 1/4 C. unsweetened applesauce
(or oil)
2 C. sugar
3 eggs

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

Step three:
2 C. grated carrots
1 C. shredded sweetened coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple in
juice, not syrup
(not drained)

Cream Cheese Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
==
Preheat oven 350 degrees F.
Lightly spray with nonstick
cooking spray  (or line with parchment
paper) a 10 X 15″ jelly roll pan.

In large bowl combine Step one
ingredients. Add Step 2 ingredients
& stir in Step 3 ingredients.
Pour batter into prepared pan &
bake 25-30 minutes until a toothpick
inserted into cake comes out clean.
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. Spread on top of
cooled bars. Makes 36 bars

NOTE: store any leftovers in
an airtight container, refrigerated,
up to 3 days

(recipe: momontimeout.com)
————————–

Ranch Avocado Egg Salad

2 ripe avocados
1 T. fresh lemon juice
6 hard-boiled eggs, chopped
1 small shallot, finely diced
1/2 tsp. ranch seasoning
1/4 C. mayonnaise or plain
Greek yogurt
salt/pepper, to taste

Dice avocados & place in medium
bowl; squeeze lemon juice on them
& gently stir (keeps them from
turning brown). Add chopped eggs,
diced shallot, ranch seasoning &
mayo – stir well. Taste for seasoning
& add salt/pepper to taste.
Serves 6

NOTE: for added crunch you can
add a few slices of cooked/crumbled
bacon.

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

Creamy Pea Salad

2 lb. frozen green peas,
thawed
1/2 C. plain greek yogurt
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
8 strips bacon, cooked/crumbled
1 C. cubed Colby-Jack cheese

In large bowl combine all ingredients
& stir to combine, making sure to
coat all ingredients well. Serves 10

NOTE: Store any leftovers in fridge
for up to 3 days

(recipe: iwashyoudry.com)
———————-

Cheesy Bacon/Egg Crescent Ring

4 slices bacon, cooked/crumbled
4 eggs
1/3 C. milk
1/4 tsp. black pepper
1/2 tsp. salt
1 C. shredded Cheddar cheese
2 (8 oz., ea) tube crescent rolls

Preheat oven 375 degrees F.
In bowl combine eggs, milk, pepper &
salt – whisk until combined. Pour eggs
into a skillet & scramble over medium
heat. Unroll crescent dough & separate
into triangles. Arrange triangles on a
14 inch ungreased pizza pan with points
towards outside of pan & wide ends
overlapping at center, leaving a 4-inch
wide opening in the center. Press
overlapping dough to seal. Spoon eggs
over wide ends of rolls & sprinkle cheese
over eggs – top with crumbled bacon.
Fold pointed ends of triangles over filling,
tucking points under to form a ring (filling
will be visible). Bake 12-15 minutes until
crescents are golden brown.
Serves 8

(recipe: julieseatsandtreats.com)
——————————

Reuben Brunch Bake
(overnight recipe)

8 large eggs, lightly beaten
1 (14.5 oz) can sauerkraut, rinsed/
well drained
2 C. shredded Swiss cheese
1/2 C. chopped green onions
1/2 C. whole milk
1 (2 oz) pkg. thinly sliced deli
corned beef, cut into 1-inch pieces
1 T. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
3 slices rye bread, toasted &
coarsely chopped
1/4 C. butter, melted

Spray a 11 X 7″ baking dish
with nonstick cooking spray.
Combine first 9 ingredients &
pour into prepared dish. Refrigerate,
covered, overnight.
=
Remove casserole from fridge 30
minutes before baking.
Preheat oven 350 degrees F.
Toss rye bread crumbs & butter &
sprinkle over top of casserole. Bake,
uncovered, 40-45 minutes until a
knife inserted into center comes
out clean. Let stand 10 minutes
before serving. Serves 8

(recipe: tasteofhome.com)
———————–

Crockpot Mac & Cheese

1 lb. cavatappi pasta (or other
corkscrew shaped pasta)
1/4 C. butter, cut into cubes
1 (12 oz) can evaporated milk
1 1/2 C. Half & Half
4 C. shredded Cheddar cheese
1/2 lb. block of American (Velveeta)
cheese, cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
Optional garnish: 2 tsp. chopped
parsley
=
Cook pasta in boiling water 2 minutes
less than pkg. directions call for- drain.
Spray insides of crockpot with nonstick cooking
spray. Place cooked pasta in crockpot & add
butter – stir until noodles are coated with butter.
Add evap. milk, Half & Half, Cheddar & Velveeta
cheeses, salt/pepper, onion powder & paprika –
stir until combined. Cover & cook on Low
1 1/2 to 2 hours, stirring every 30 minutes.
At end of cooking time stir until a smooth
sauce coats the noodles. Serve topped with
parsley, if desired. Serves 8

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

Grape Salad

4 C. seedless grapes, halved
1 T. brown sugar
2 oz. cream cheese, softened
1/2 tsp. maple or vanilla extract
1 C. Cool Whip, thawed
1 C. chopped pecans

Combine cream cheese, brown sugar &
extract in a bowl until smooth & creamy.
Fold in Cool Whip & gently fold in grapes
& nuts – stir to combine. Refrigerate 1
hour (or serve room temp.) Serves 8

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

Chocolate Cherry Dump Cake

1 box Pillsbury Moist Supreme
chocolate cake mix
2 (20 oz, ea) cans cherry pie filling
1 1/2 sticks butter (3/4 C.) melted
1 1/2 C. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Dump
both cans of pie filling into dish &
level with a spoon. Dump dry cake
mix on top of pie filling & smooth
out. Drizzle melted butter over top
of cake & top with chocolate chips.
Bake 1 hour. Serves 9

Serve with vanilla ice cream or your
favorite whipping cream.

(recipe: centslessdeals.com)
=================

So that’s what’s going on around here lately;
while at the dentist I was able to finally finish
the multi-colored baby blanket – YAY! Not
sure what I’ll knit next – might start a crocheted
granny square baby blanket – we’ll see.

Hope things are going well for you;

Hugs;

Pammie

Friday

Ah, yes – Michigan in the Spring; it’s been another rollercoaster ride with our weather. It ‘was’ kinda warm a few days ago and then there was yesterday – waking up to a covering of snow – lovely . . . not. It eventually melted & today we have gloomy & rainy 53 degrees. Looking at our upcoming weather it’s ‘maybe’ going up to 63 today (I doubt it) then Sun/Mon. it’s rain and SNOW again. . . lovely. Oh well – EVENTUALLY we’ll have Spring!

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

Blueberry Almond Coffee Cake

Coffee Cake:
1/2 C. butter, softened
1 C. brown sugar, packed
1 egg
1 tsp. almond extract
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 1/2 C. blueberries, fresh or frozen
1/2 C. sliced almonds

Glaze:
1 C. powdered sugar
1/2 tsp. almond extract
1 1/2 T. milk
dash salt

Preheat oven 350 degrees F.
Line two 8″ round cake pans with
parchment paper & spray with
nonstick cooking spray, generously.
In stand mixer or large bowl add
softened butter & brown sugar:
cream together until light & fluffy,
about 2 minutes. Add egg & beat
1 minute, scraping sides of bowl &
adding almond extract – mix until
just combined. In another bowl
mix flour, baking soda, baking
powder & salt. Pour half of dry
ingredients into creamed mixture &
mix just until combined. Add half of
sour cream & mix just until combined-
repeat with remaining dry ingred. &
sour cream – make sure to not over
mix. Gently fold in blueberries.
Spread batter into pans evenly &
sprinkle tops with almonds. Bake
20 minutes until a toothpick inserted
into center comes out clean. Allow
pans to rest on counter 5 minutes then
invert onto a wire rack.

Whisk glaze ingredients together in
small bowl & drizzle over tops of warm
cakes. Serves 12

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

Make-Ahead Breakfast Sandwiches

14 eggs
2 T. milk
1/4 tsp. seasoned salt
salt/black pepper
12 small croissant rolls, sliced in half
1 (6 oz) pkg. sharp Cheddar cheese slices
1 (9 oz) pkg. deli ham
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl crack eggs; add  milk,
seasoned salt & some salt/pepper –
whisk vigorously with a fork (you want
it kind of frothy). Pour eggs into prepared
pan & bake 15 minutes until eggs puff up
& are cooked through. Cool 5 minutes then
cut into 12 rectangles (same size as
croissants). Place one egg slice on each bottom
half & top with some ham & cheese.
=
Spray another 9 X 13″ baking dish with
nonstick cooking spray & arrange croissant
sandwiches in pan. Cover pan tightly with foil
& refrigerate until ready to serve.
=
Preheat oven 400 degrees F.
Place covered pan in oven & bake 15 minutes
until sandwiches have heated through & cheese
is melted. Makes 12 sandwiches

NOTE: Poster split each cheese slice in half,
placing one half under ham & one over so
the cheese melted & secure the ham in place.
She said it helps speed up the process if you
cut the croissants, add all the egg, then all
the ham & cheese – instead of doing each one
individually.

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

15-Minute Honey Garlic Chicken

3 chicken breasts (about 1 1/2 lb)
salt/pepper
1/4 C. flour
6 T. butter, divided
3 cloves garlic, chopped
2 T. apple cider vinegar
2 T. soy sauce
1/2 C. honey

Filet each chicken breast into 2 equal halves –
sprinkle with salt/pepper. Pour flour into a
shallow dish (or pie plate) & dredge each
piece in flour, making sure both sides are
covered. Heat a large deep skillet over medium
high heat. Add 4 T. butter & melt. Place chicken
in skillet & brown on both sides (about 3
minutes per side). Move chicken to sides of pan &
add 2 T. butter in center – melt. Place garlic in
center of pan & stir to combine – cook 1-2 minutes.
Add apple cider vinegar, soy sauce & honey to
center of pan. Shake pan a bit, allowing sauce &
garlic to spread & combine. Cook until sauce
thickens & chicken is no longer pink in middle,
2-3 minutes. Serve immediately. Serves 6

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

Strawberry Spinach Salad

5 oz. pkg. Spring Mix salad
1 pint strawberries, washed/
hulled, sliced
1 C. walnut halves
3 oz. creamy Gorgonzola cheese*
1/2 C. mint – chopped tiny

Balsamic Vinaigrette Dressing:

3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper

Place spring mix in large bowl &
top with strawberries & nuts. Sprinkle
Gorg. cheese & chopped mint on top

Dressing:
Combine all dressing ingredients in large
jar with lid; cover & shake vigorously
until dressing has emulsified (it should
look uniform in appearance). Serve
salad with dressing on the side or
drizzle over top of salad just before
serving.  Serves 4

*Look for Gorgonzola that doesn’t
crumble – you want the really creamy
kind

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

Crockpot Creamy Chicken/Fajita
Bowls

2 lb. boneless chicken
1 red bell pepper, seeded/sliced
1 green bell pepper seeded/sliced
1 yellow bell pepper, seeded/sliced
1/2 to 1 lb. mushrooms, sliced
1 (14-16 oz) can crushed tomatoes,
undrained
1 medium onion, sliced
8 oz. cream cheese, cubed
2 packets dry Fajita seasoning

Optional: shredded Cheddar Cheese
slices lemon or lime
Cooked rice or mashed potatoes to serve
6
=
Add chicken, peppers & onions to
crockpot. In a bowl combine tomatoes
& fajita seasonings – pour over ingredients
in crockpot. Top with cream cheese cubes.
Cover & cook on Low around 6 hours,
stirring at about 5 hours. Serve over cooked
rice or mashed potatoes & sprinkle some
cheese on top. Squeeze some lemon or lime
on top.

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

Garlicy Shrimp Stir Fry

2 T. olive oil
1 lb. shrimp, peeled/deveined
kosher salt/black pepper
1 T. sesame oil
1 small head broccoli, cut into
small florets
8 oz. sugar snap peas
1 red bell pepper, seeded/sliced
3 cloves garlic, minced
1 T. minced fresh ginger
1/2 C. soy sauce
1 T. cornstarch
juice of 1 lime
2 T. brown sugar
pinch of red pepper flakes

In large skillet over medium heat,
heat oil. Add shrimp & season with
salt/pepper. Cook until pink, 5 minutes,
then remove from skillet. Return
skillet to heat & heat sesame oil. Add
broccoli, peas & bell pepper – cook
until soft, 7 minutes. Add garlic &
ginger; cook 1 minute more. In small
bowl, whisk soy sauce, cornstarch, lime
juice, brown sugar & pinch red pepper
flakes; add to skillet & toss to coat. Add
shrimp & cook until heated through,
2 minutes. Serves 5

(recipe: delish.com)
——————————

Classic Deviled Eggs

6 large eggs
2 1/2 T. mayonnaise
1 1/2 T. sweet pickle relish
1 tsp. prepared mustard
1/8 tsp. salt
dash black pepper
optional garnish: paprika

Place eggs in bottom of a saucepan &
add enough cold water to cover eggs.
Bring to a boil; cover & remove from heat.
Let stand 15 minutes. After 15 minutes
drain water then fill sauce pan with cold
water & ice – allow to stand 5 minutes.
Tap each egg firmly on counter until
cracks form all over shell – peel eggs
under cold running water. Slice eggs
in half lengthwise & carefully remove
yolks. Place yolks in a bowl & mash
using a fork. Add mayonnaise, relish,
mustard, salt/pepper & stir well.
Spoon mixture into egg white halves.
Sprinkle tops with a bit of paprika.
Makes 12

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

Fluffy Orange Jell-o Salad

1 C. hot water
2 (3 oz) pkgs. orange Jell-o
1 C. crushed ice
8 C. miniature marshmallows
2 (15 oz, ea) cans mandarin oranges,
drained
1 (20 oz) can crushed pineapple, undrained
1 (5.1 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed

In a glass 2 cup
measuring cup- pour in 1 C.
water & microwave 2-3 minutes until
boiling. Add both pkgs. orange Jell-o to
hot water & stir until completely dissolved.
Add 1 C. crushed ice & stir until all ice
has melted. Refrigerate 20-30  minutes
until it’s the consistency of thick pudding.

To a large bowl add marshmallows. Add
mandarin oranges, crushed pineapple to
bowl then sprinkle dry vanilla pudding mix
in bowl. Add Cool Whip & stir all in bowl
until combined. Remove orange Jell-o
from fridge & add to bowl – stir to combine.
Refrigerate at least 1 hour – or up to 12
hours. Serves 12

(recipe: jamiecooksitup.net)
===================

This week it’s babysitting Thurs & Friday
but only for about 4 hours each, so that’s
not too bad. My 2 yr old grandson amazes
me in his mental growth – yesterday he ran
up to me & ‘threw’ at me a continuous
sentence consisting of “Green/Yellow/
Green/Yellow/Green/Yellow” in rapid
order then said “Bye! waved at me & ran
away . . . strange child! He keeps me laughing
for sure!  While babysitting I do manage to
get in a good amount of knitting. I have 5
more pairs of baby booties and we’ll be
able to donate another 50 pairs, making
our total donations 200 pairs since we
started about 2 1/2 months ago. Still
working on the 2 baby blankets – one
(a multi-colored) is almost finished; the
other (all yellow) still is only about 1/4th
finished. I now have 5 baby blankets done-
most of those will probably go to Crisis
Pregnancy Center Mobile Unit – I donate
blankets to them twice a year. The lady
that runs the mobile unit meets me in
the parking lot of a church that’s about
half-way between the two of us. As I’ve
mentioned before, they give baby blankets
to women who agree to not abort their
babies.

Not much else new around here – trying
to get together an Easter ‘sides’ menu –
haven’t really thought about it much
although it’s coming up pretty soon – how
are you doing with your Easter dinner plans?
I will attempt to post more Easter recipes
for you soon.

Hope you have a nice, relaxing day today!

Hugs;

Pammie

PS:
Gas Prices

Don’t know about your area, but
our gas prices keep jumping. They
were something like $2.69/9 and
now we’re up to $2.79/9
really hope they go down soon
for the holidays for all the people
who will be driving to relatives &
family.

Beginning to WARM UP! (Kinda)

Yesterday found me babysitting from 10:15 a.m – after 7 p.m. When I left my house it was -14 degrees F.! My poor car really struggled to get going in those temps. (Quick sidenote: Our new Governor of Michigan sent out texts to all cell phones asking that people drop their house heat to 68 degrees F. until Friday – I guess there was a fire at one of the gas plants which caused a loss of gas and, if people didn’t comply, there might be BROWN OUTS – scary stuff!). My son & his girlfriend complied – so that meant GRANDMA & GRANDSONS FROZE!!! I had on lots of layers but my ears, nose, fingers & toes were cold ALL DAY! We later learned that the gas drop was lifted – let me tell you BOY was I glad to get home last night! (My husband decided that the ‘text thing’ was all a bunch of malarkey so OUR house was warm.) Oh well – we survived!

Today was the first day this week I was actually able to GET OUT and do errands – YAY! Wednesday the news was telling people to stay inside because the temperatures were so cold AND the wind chills were really bad. (I wasn’t happy – didn’t go to Library Knit group OR special needs group). Tried to go to the library today but they were closed (probably due to temperatures – I didn’t get out of my car to read sign on the door – parking lot was totally empty).

Was happy to get ‘needed stuff’ at 2 drug stores, mailed 25 pairs of baby booties to the project I mentioned and grocery shopped. Dinner will be left over pork roast, carrots & potatoes which I threw in the crockpot yesterday before leaving to babysit. SO HAPPY I have a crockpot – it really helps sometimes!

LOTS of great soup & appetizer recipes coming in (for Super Bowl, I’m guessing). Some of the soup recipes I’m featuring today are for smaller amounts of people – found them on a nice site & thought NOT ALL of you feed 6-8 people, so maybe this was a good idea! ENJOY!

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

 Turtle Cheesecake Dip

30 (unwrapped) caramels
2 1/4 C. Cool Whip, thawed,
divided
2 oz. semi-sweet chocolate, chopped
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. chopped pecans, toasted

Suggested dippers:
graham crackers
vanilla cookies
shortbread cookies
pretzels
=
In medium microwaveable bowl:
microwave caramels & 1/2 C. Cool Whip
on High 1 min 40 seconds, stirring after
1 minute. Stir until caramels are completely
melted & sauce is well blended. Cool
10 minutes. In small microwaveable bowl
microwave chocolate & 3/4 C. Cool Whip
1 minute, stirring after 30 seconds. Stir
until chocolate is completely y melted &
sauce is well blended. In another medium
bowl beat cream cheese using elec. mixer
until creamy. Add 2/3 C. caramel sauce –
beat until blended. Gently stir in remaining
1 C. Cool Whip. Spread cream cheese mixture
onto a serving plate. Drizzle top with chocolate
sauce & remaining caramel sauce. Sprinkle
top with nuts. Refrigerate 1 hour.
Makes 24 (2 T. each) servings.

(recipe: Kraftrecipes.com)
—————————————

Classic 30-Minute Chili

1 T. olive oil
1 lb. lean ground beef
3/4 C. chopped yellow onion
2 large cloves garlic, minced
3 T. chili powder
4 T. diced green chilies (from a can)
1 (15 oz) can tomato sauce
1 C. fire-roasted diced or crushed tomatoes
30 oz. beans, drained (poster uses 1 can ea:
kidney & pinto, drained/rinsed)
=
Toppings:

corn chips
sour cream
shredded cheese
chopped green onions
cilantro
chopped jalapenos

In large pot over medium heat add 1 T.
olive oil & beef; saute, breaking up meat
into small pieces until it’s browned &
almost cooked through; drain. Add onions
& garlic – cook 5 minutes until onions have
softened. Add chili powder, green chilies,
tomato sauce, diced tomatoes & beans –
stir & bring to a simmer. Add 1-2 C. water
(depending on how thin you want it).
Simmer 10-15 minutes, partially covered.
Taste & add salt/pepper or more chili
powder, according to your taste preferences.
Serve hot with desired toppings.
Serves 4

(recipe: realhousemoms.com)
—————————————
Chicken & Corn Soup

2 C. (one 16 oz. can) chicken stock
1 C. finely chopped celery
1/2 C. chopped onion
2 cans cream-style corn
1 (12 oz) can evaporated skim milk
1 1/2 T. flour
1 C. cooked chicken (or 1 can cooked
chicken, drained)
1 tsp. dried parsley flakes
salt/pepper, to taste

In large stock pot combine stock, onion &
celery – bring to boil. Lower heat, cover &
simmer 15 minutes until vegetables are
tender. Stir in remaining ingredients &
season with salt/pepper; mix well. Simmer
10 minutes, stirring occasionally.
Serves 6 (1 C. each)

(recipe: aroundmyfamilytable.com)
——————————–
Broccoli Cheese Soup

4 T. butter
1/2 onion, roughly chopped
2 1/2 T. flour
2 C. whole milk
1 C. chicken/vegetable stock
1 large head broccoli, roughly
chopped
1 1/2 C. grated cheese
(additional milk & cheese may
be needed)
=
In large pot over medium heat melt
butter. Add onions & cook about
4 minutes. Stir in flour & cook 1-2
minutes. Pour in milk & broth; add
broccoli & season with a dash of salt/
pepper. Cover & reduce heat to Low.
Simmer on Low until broccoli is tender,
20-30 minutes. Puree soup in a blender,
in batches (or) use an immersion blender,
(or) use a potato masher. Stir in cheese &
allow to melt. Taste & adjust seasonings
if needed. Thin with additional milk to
desired consistency.  Makes 4-5 bowls.

NOTE: To make it a little heartier:
stir in some cooked, diced ham or
cooked, chopped chicken or turkey.
Serve with extra cheese & crackers

(recipe: aroundmyfamilytable.com)
————————————
15 Minute White Chicken Chili

3 C. pre-cooked/shredded chicken
1 (32 oz) can chicken stock
2 (15 oz) cans white beans, drained
2 tsp. cumin
1 (16 oz) jar salsa (your choice of
how hot)
8 oz. shredded Pepper-Jack cheese
2 cloves garlic, minced
black pepper, to taste
1/2 C. tortilla chips (pieces)

Optional Toppings:
sour cream
grated/shredded cheese
chopped green onions
corn
sliced avocado
lime

Place first 8 ingredients in a large pot;
bring to boil over High heat. Reduce heat
to medium & simmer 10 minutes. Add
chips & let thicken to desired consistency.
Serve with optional toppings.

(recipe: aroundmyfamilytable.com)
———————————

Baked Nachos (using crockpot)

1 lb. ground beef or turkey
1 can black beans, drained/rinsed
1 pkt. taco seasoning mix
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
1 jar of your favorite salsa (16 oz)

tortilla chips
=
Toppings:
shredded Cheddar cheese
sliced olives
peeled/diced avocado
salsa
sour cream
cilantro
guacamole
=
Brown meat, black beans & onion in
a skillet. Combine meat mixture & rest
of ingredients in a crockpot. Cover &
cook on Low 2-3 hours.

Turn oven broiler on
=
If you’re making this for a group:
use a baking sheet covered in parchment
paper – spray paper with a little nonstick
cooking spray. Place tortilla chips on sheet.
Using a slotted spoon, spoon meat mixture
over chips & add your choice of toppings.
Broil in oven until cheese is melted & bubbly.
Remove from oven & let stand 1 minute then
drizzle sour cream on top & guacamole, if
using.

(recipe: thesouthernladycooks.com)
————————————–
Jalapeno Popper Egg Cups

12 strips bacon
8 large eggs
4 oz. shredded Cheddar cheese
3 oz. cream cheese
4 medium jalapeno peppers: 3 chopped,
/seeded & 1 seeded/ sliced into rings)
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt/pepper, to taste

Preheat oven 375 degrees F.
In skillet par-cook bacon until semi crisp.
(save bacon grease in pan) In a bowl using
elec mixer, mix eggs, cream cheese, chopped
jalapeno, leftover bacon grease, garlic & onion
powders, salt/pepper. Spray wells of 12 muffin
cups with nonstick cooking spray then wrap bacon
slices inside each muffin tin (1 slice per cup)
Pour egg mixture into cups making sure you only
fill half-way to 2/3rds full (they will rise up a lot).
Sprinkle Cheddar cheese on top of each cup then
top with a jalapeno slice. Bake 20-25 minutes.
Once baked, remove from oven & let cool.
Makes 12

(recipe: yummly.com)
———————————–

Banana Pudding Fluff

1 (3.4 oz) box INSTANT vanilla or
banana pudding mix
1 C. milk
1 (8 oz) tub Cool Whip, thawed
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced
1 mashed banana

In large bowl whisk dry pudding
mix & milk – let stand 3 minutes
to set. Stir in Cool Whip, then
marshmallows, cookies, sliced &
mashed bananas.

(recipe: facebook)

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

Since I mentioned in my last post that I’d
finished several knitting projects, thought
I’d add the photos: first one is a LOOM-
KNIT
hat for my son’s friend. (It’s done
in black & a dark maroon – but the color
looks more magenta in the photo).
Second photo is the ‘shades of pinks’
baby blanket I knit to use up some
smaller bits of pink variegated yarns.

I think it’s funny how strange our weather
has been this past week (due to the Polar
Vortex, I’m told) from below zero with
SUPER COLD wind chills to a High of
49 degrees F. this coming Monday AND
rain! WEIRD!  Guess I can’t complain
too much – at least it isn’t TONS of SNOW!
The roads & our driveway are completely
clear-YAY!  (right now the National
Weather Service says my area is 12 degrees F.
with no wind chill so that’s OK – it didn’t seem
to stop many people from driving/shopping
when I was out earlier.

Stay warm, try to relax a little, maybe eat/drink
something you like (like a treat for you!) –
Have a GREAT DAY!!!

Hugs;

Pammie

and now it’s SUPER COLD!

(saw this on Facebook – thought it was pretty creative!)

  Today is the day everyone is freaking out about – temperatures BELOW zero and wind chills that are dangerous. Roads are clear, it’s almost sunny out – I’M GOING TO THE LIBRARY TO KNIT! Spent all day babysitting my baby grandson yesterday; finished the ‘pinks’ baby blanket & knit 2 1/2 pairs of baby booties (finished the other bootie this morning). Found another ‘new to me’ knit pattern so will be starting another blanket, probably today.

On our snow plowing conundrum – it turned out to be a very long story: Our ‘regular’ guy retired & didn’t tell us; next guy who was recommended very abruptly said: “I’m SWAMPED!”. I ended up calling back our old guy for another recommendation so now we have someone for the ‘next’ big snow. My oldest son who drove 12+hours home after being away for the weekend suddenly showed up in our driveway with a snowblower & did our drive! I was super surprised (didn’t expect him home for at least another 3-4 hours!). He said they decided to leave early knowing the driving conditions would be bad; he borrowed the snowblower from the other grandparents: did his driveway, their driveway then ours – what a guy! My special needs group is officially canceled for tonight & all my people are called (got that done last night!). I’m thinking pork roast, carrots & potatoes in the crockpot for dinner – easy-peasy!

===========

Orange Coffee Rolls

1/4 C. warm water
1 envelope active dry yeast

1 3/4 C. sugar, divided
2 eggs
1/2 C. sour cream
1/2 C. butter melted/divided
1 tsp. salt
2 3/4 to 3 C. flour
1 C. flaked coconut, toasted/
divided
2 T. orange zest
1/2 C. sour cream
1/4 C. butter
2 tsp. orange juice

Grease a 9 X 13″ baking
dish with butter, or spray
with nonstick cooking spray.
Combine dry yeast into
warm water in a large bowl;
let stand 5 minutes. Add 1/4 C.
sugar, eggs, sour cream, 6 T.
melted butter & salt; beat
using elec. mixer on medium
speed until blended. Gradually
stir in enough flour to make a
soft dough. Turn dough out onto
a well-floured surface. Knead
dough until smooth & elastic,
about 5 minutes. Grease a
large bowl with butter; place
dough ball in bowl. Cover with
a towel & place in a warm place
(85 degrees), free from drafts,
1 1/2 hours or until dough doubles
in bulk. Punch dough down & divide
in half. Roll one portion dough into a
12-inch circle; brush with 1 T. melted
butter. In a small bowl combine 3/4 C.
sugar, 3/4 C. coconut & orange zest;
sprinkle half of mixture over dough.
Cut into 12 wedges; roll each wedge,
beginning at wide end & place in
prepared pan, point sides down –
repeat with remaining dough/butter/
coconut mixture. Cover & let rise in
a warm place, free from drafts, 45
minutes or until double in bulk.

Preheat oven 350 degrees F.
Bake rolls 25-30 *minutes until golden.
*Cover with foil after 15 minutes to
prevent excess browning. While rolls
are baking: in a small saucepan combine
3/4 C. sugar, sour cream, butter & orange
juice. Over medium heat bring to boil.
Boil, stirring occasionally, 3 minutes. Let
cool slightly then spoon warm glaze over
warm rolls & sprinkle with remaining
1/4 C. coconut. Makes 2 dozen.

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

Stuffed Pepper Soup

1 lb. ground beef (or sausage)
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
4 C. water
1-2 lb. pkg. frozen pepper & onion
blend
2 tsp. chili powder
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic
2 tsp. basil

4 C. riced, cooked – for serving
=
In large pot or Dutch oven, brown
beef over medium-high heat until
no longer pink. Drain. Add onion/
pepper blend & cook until peppers
are tender & onions are slightly
translucent. Stir in all other
ingredients (except rice) – bring to
boil over medium heat. Reduce
heat & simmer about 30 minutes,
stirring occasionally. Stir in rice to
each bowl (or in the whole pot, if
desired) just before serving.

NOTE: Poster said “If you’re not going
to eat all of the soup at that serving,
she suggests stirring rice into each
individual bowl of soup rather than
the entire pot.

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

Crockpot Cube Steak

2 lb. cube steak
1 (10.5 oz) can cream of mushroom
soup

Cooked rice or egg noodles to serve 6
=
Place cube steak in freezer for about
20 minutes to facilitate easier slicing.
Cut meat into 1-inch strips & place in
bottom of 5 qt or larger crockpot; pour
soup on top. Cover & cook on Low 4-6
hours. Serve over cooked white or brown
rice or cooked egg noodles.

NOTE: If you would like a thinner gravy,
add a little water to meat & soup (about
1/4 C.). Without adding water the meat
will release it’s own juices which will thin
out the gravy, also.

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

Amish Breakfast Casserole

1 lb. sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 C. frozen, shredded hash
brown potatoes, thawed
2 C. shredded Cheddar cheese
1 1/2 C. cottage cheese
1 1/4 C. shredded Swiss cheese

Preheat oven 350 degrees F.
Spray a 9 X 13 baking dish with
nonstick cooking spray.
In large skillet cook bacon & onion
over medium heat until bacon is
crisp; drain. In large bowl combine
remaining ingredients; stir in bacon
mixture & transfer to prepared pan.
Bake, uncovered, 35-40 minutes until
a knife inserted into center comes out
clean. Let stand 10 minutes before
cutting. Serves 12

NOTE: can be assembled a day ahead &
baked just before serving.

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

Honey/Lemon/Ginger Chicken

4 chicken breasts, cut into chunks
salt/pepper, to taste
2 tsp. fresh ginger, minced
3 cloves garlic, minced
2 T. olive oil, divided
1/2 C. honey
zest of 1 lemon
4 T. fresh lemon juice
2 T. apple cider vinegar
2 1/2 T. soy sauce
1 T. cornstarch
=
Cooked rice to serve 6
=
Heat a large skillet over medium-
high heat; add 1 T. olive oil & heat.
Add chicken chunks & sprinkle with
salt/pepper. Cook until browned on
all sides & no longer pink on the
inside – about 10 minutes. In a
medium saucepan, heat over medium-
high heat & add 1 T. olive oil – heat oil.
Add ginger & garlic, cook 2-3 minutes
being careful not to burn, until fragrant &
slightly golden brown. In large glass
measuring cup whisk lemon zest, lemon
juice, vinegar, honey, soy sauce & cornstarch;
make sure all is well combined. Pour sauce
over garlic & ginger -stir to combine & allow
to come to a boil, stirring occasionally. Once
at a boil, cook 2 minutes – sauce will thicken
& turn a bit darker. Pour sauce over cooked
chicken & stir, making sure all chicken is
coated in sauce. Serve immediately over
cooked rice. Serves 6

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

Tuscan Sausage & White Bean Soup

1/4 C. butter
1/2 C. chopped onion
2 cloves garlic,finely chopped
1/4 C. flour
1 (12 oz) can evaporated milk
1 (14.5 oz) can chicken broth
1/2 lb. ground pork sausage, cooked/
drained
1 (15.5 oz) can undrained cannellini
beans
salt/pepper, to taste

In medium saucepan melt butter; add
onion & garlic, cook 1-2 minutes, stirring
occasionally, until onion is tender. Stir
in flour – slowly add evap. milk & broth
while stirring constantly. Once mixture
comes to a complete boil, add sausage
& beans. Heat through, season with
salt/pepper. Serves 4

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

Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devil’s Food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full sized circle)
cut into sixths
4 snack-sized Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar

Glaze:
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Generously spray 9 X 13″ baking
pan with nonstick cooking spray.
In large bowl combine dry cake
mix, melted butter & egg – mix
until combined. Cover bottom of
greased pan evenly with cake
mixture. Spread peanut butter cups &
butterfinger pieces over cake mixture.
Mix cream cheese, peanut butter, eggs
& vanilla until well blended then add
butter. Mix in powdered sugar until well
blended & spread over candy bar layer.
Bake 55 minutes – it will puff up in the
center & will drop a little after you remove
it from oven. Let cool
Mix Glaze ingredients in a microwave-safe
bowl & microwave until chips are melted.
Spread over cooled cake. Serves 30

(recipe: sixsistersstuff.com)

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

Ok – right now (8:50 a.m.) the temp. is showing
-8 degrees F. with a wind chill of -31 degrees F.!
Now THAT’S cold! The really FUNNY thing is:
they’re predicting a high of near 45 degrees F.
for Sunday! WEIRD! (then rain & high near 48
for next Monday) Hey-I can take the cold – you
can walk & drive in it & not worry about falling
or getting your car stuck in it! Wonder how
many brave ladies will venture out today to
library Knit group!

Stay warm – our local newspaper’s headline
today is: “Stay warm – stay inside!”

Hugs;

Pammie



 

Here comes the S-N-O-W!

Here in Michigan we are awaiting a BIG snowstorm coming sometime today/night – 5 to 7 inches (YUCK). Yesterday found me attempting to contact our snowplow man to make sure we are still on his list of clients – to no avail; calls went to his answering machine which promptly told clients that the ‘box is full and not able to take any more messages.” UGH! Finally, out of frustration, I tried ONE MORE TIME this morning and got him right away. My ‘hunch’ was right – he’s retired! We are now going to try another man who was referred to us by a friend – sure hope this works out, don’t want to be snowed in. We live on a MAJOR highway (45 mph. in front of our house) and our driveway is sloped just enough to make it nigh onto impossible to get UP if there’s any snow on it! The county road crews come through plowing the road constantly which piles up HUGH amounts of snow/ice at the bottom of the drive – you would need a SHERMAN TANK to get over that once it freezes up, hence WHY we need the drive plowed! Husband & I (and the boys, at times) have shoveled that for many years but both husband & I are now of an age that we shouldn’t be doing that kind of work, so we called a plow guy. SURE HOPE this new guy comes through – I’m thinking I will probably be the one to babysit tomorrow morning. Son & his girlfriend went with other couples for a weekend together and are due back tonight (other grandparents babysat for 4 days so I’m pretty sure they won’t be babysitting tomorrow when our son & girlfriend have to go back to work). OH JOY – I get to ‘venture out’ – sure hope the drive gets cleared & the roads are good – we’ll see.

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

Sour Cream Banana Bars

Bars:
1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
2 eggs
1 1/2 C. mashed bananas
2 tsp. vanilla
2 C. flour
1 tsp. salt
1 tsp. baking soda

Brown Butter Frosting:
1/2 C. butter
3 3/4 C. powdered sugar
2 tsp. vanilla
4-5 T. Half & Half

Optional: add 1/2 C. chopped nuts
to batter of bars, if desired

Preheat oven 350 degrees F.
Grease & flour a 10 X 15″ jelly roll pan.
In large bowl using elec. mixer, combine
sugar, sour cream, butter & eggs – mix on
Low speed, scraping bowl occasionally,
until combined. Add bananas & vanilla –
mix on Low about 30 seconds. Add flour,
salt & baking soda – mix on medium speed
about 1 minute, just until combined – pour
into prepared pan. Bake 18-22 minutes until
golden brown & a toothpick inserted into
center comes out clean. Cool until just
slightly warm & frost with Brown Butter
Frosting. Serves 12

Frosting:
In small saucepan brown butter over medium
heat until golden brown in color & golden-
brown flecks appear, swirling pan frequently.
(butter will become a little foamy). Remove
from heat & pour into a large bowl, cool
slightly. Add powdered sugar, vanilla and
Half & Half – mix using elec. mixer until
smooth & spreadable

(recipe: 5boysbaker.com)
———————————

Crockpot Vegetable Beef Soup

2 C. cooked/chopped roast beef
1 small onion, chopped
1 (12 oz) bag frozen mixed vegetables
1 (14.5 oz) can beef broth
1 (42 oz) can tomato juice
1 1/2 C. coarse-chopped cabbage
1 large potato, peeled/chopped
salt/pepper, to taste

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
until potatoes are tender.
Serves 10

(recipe: farmwifecooks.com)
————————————-
Tex-Mex Bean Bake w/Cornbread
Topping

1 T. olive oil
1 large sweet potato, peeled/
finely chopped
1 medium onion, coarsely chopped
1 small green pepper, coarsely
chopped
1 small sweet red pepper, coarsely
chopped
1 (15 oz) can black beans, drained/
rinsed
1 (15 oz) can pinto beans, drained/
rinsed
1 C. frozen corn
1 (4 oz) can chopped green chilies
1/2 tsp. salt
1/2 tsp. cumin
1/2 C. vegetable broth
3 oz. cream cheese, softened

Topping:
1 (8.5 oz) box corn bread/muffin mix
(Jiffy)
1 large egg
1/3 C. milk
1/3 C. solid-pack pumpkin

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet heat oil over
medium-high heat. Add sweet
potato, onion & peppers- cook &
stir 5-7 minutes until potato is
cooked halfway through. Stir in
beans, corn, chilies, salt & cumin;
heat through. Stir in broth & cream
cheese until blended – pour mixture
into prepared pan.
In large bowl combine corn bread mix,
egg, milk & pumpkin – spoon over
bean mixture in pan. Bake, uncovered,
25-30 minutes until a toothpick inserted
into topping portion comes out clean.
Serves 8

NOTE: this recipe can be made ahead a
day in advance. Prepare as directed,
omitting topping. Cover & refrigerate
overnight. Remove from fridge 30 minutes
before baking. Prepare topping & bake
as directed

(recipe: tasteofhome.com)
——————————-

Stir-fry Garlic/Beef & Broccoli

1 lb. round steak, very thinly sliced*
4 cloves garlic, chopped
2 tsp. medium sherry (optional)
1 1/2 T. cornstarch
1/4 C. olive oil (or other oil)
3/4 lb. broccoli, cut into small
florettes
1/4 C. chicken stock
4 green onions, cut into 1″ lengths
1 1/2 C. small mushrooms, sliced
2 T. soy sauce (or more, if desired)
salt/pepper
=
Cooked rice or noodles to serve 6
=
Place sliced steak in a bowl with sherry
(if using), soy sauce, cornstarch & a little
salt – stir & let rest 20 minutes.
Place 2 T. oil in a skillet over medium-high
heat. Add garlic & stir-fry 1-2 minutes. Add
mushrooms & stir-fry 2 minutes; remove &
keep warm. Place 2 T. oil in skillet & stir-fry
beef until nicely browned; remove & keep
warm. Add 1 T. oil to skillet & stir-fry green
onions 1 minute-remove & keep warm. Pour
chicken stock in skillet & heat to bubbling;
add broccoli. Cover & steam 3-4 minutes.
Remove lid & place all ingredients in
skillet; heat through but do not over cook.
Serves 6

*Steak is sliced easily if it is half-frozen
when you slice it

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

Scrambled Egg Muffins

12 eggs
1/2 C. milk
salt/pepper, to taste
1/2 tsp. seasoned salt
1 green onion, chopped
3-4 slices deli ham
4 fresh mushrooms, chopped
1 C. sharp Cheddar cheese, grated

Preheat oven 350 degrees F.
Spray muffin tin with nonstick cooking
spray. Crack eggs into large bowl; add
milk, salt/pepper/seasoned salt – whisk
vigorously with a fork. Sprinkle onion,
ham, mushrooms & cheese into muffin
tin bottoms & pour some of egg mixture
into each cup (just a little less than full=
helps if you use a large measuring cup)
Bake 30 minutes until they puffed up &
are a bit golden brown along the edges.
Allow to sit in pan about 5 minutes, then
serve. Makes 12

NOTE: They can be made ahead – cool
completely & store in ziplock bags in fridge.
Microwave to reheat.

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

Country Chicken ‘n Rice

1 (3 to 3 1/2 lb) chicken, cut into 8
pieces
6 C. water
2 (15 oz, ea) cans tomato sauce
1 large onion, finely chopped
1 tsp. dried thyme
1T. salt
1 tsp. black pepper
2 C. long or whole-grain rice,
rinsed

In large pot bring all ingredients
except rice to a boil over medium-
high heat. Cover & allow to boil
35 minutes. Add rice & cook 25-30
minutes until rice is tender, no pink
remains in chicken & chicken juices
run clear. Serves 6

(recipe: mrfood.com)
————————————-

Cake Mix Snickerdoodles

1 box white cake mix
1 egg
1/2 C. (1 stick) butter, melted
1/4 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Line a cookie sheet with parchment
paper. In mixing bowl beat dry cake
mix, egg & melted butter until fully
combined. In small bowl mix cinnamon
& sugar. Scoop batter & shape into
1 inch balls & roll balls in cinnamon/sugar
mixture – place on cookie sheet – repeat
with remaining dough. Bake 10-12 minutes
until edges are light brown. Let cookies
set on cookie sheet 5 minutes before
removing – cool completely on wire rack.
Makes 36-40 cookies

(recipe: ourtableforseven.com)
====================

Am currently working on finishing the ‘various
pinks’ blanket (almost done), the continuing
baby booties project and then – the other night
I got a text from oldest son asking if I would
mind making a (Loom-knit) hat for his friend.
I told son I haven’t made those in years (the
process makes my hands hurt so I kind of stopped
doing that) BUT – this is my son’s close friend so
I caved. Told him I hoped his friend didn’t mind
the colors I chose (only large skeins of ‘regular’
yarn I had at the moment): maroon & black.
Friend sent me a text with a photo of him holding
a post-it note saying “I love you, Pam!” so – being
the ‘softy’ that I am, of course I’m making him a
hat! (I’ve known him since they were teens – he
works for my son as an under chef, he’s a great
guy!). To take my mind off the ‘process’ of making
the hat I’ve been watching the cooking channel &
looming – it helps. I also told my son ‘no more
volunteering my hat making skills, please’.

Hope you are having a GREAT day! It’s the
beginning of a new week – let’s hope it turns
out to be a good one!

Hugs;

Pammie

 

Mid-week!

Super cold here and supposed to get to below zero by Sunday – oh, joy . . . we’re supposed to be getting snow in the next few days but it doesn’t say ‘accumulation’ so I’m REALLY hoping it doesn’t stick! Went to Library Knit group this morning and there was a film of ice on the windshield – enough that it had to be scraped before I could drive. Oh well – it’s Michigan – what can I expect at this time of year, right?

Working on 2 baby blankets – one is a combination of pinks (like the ‘blues’ one I did & posted the photo) and the other is a new pattern (to me). I had purchased some very nice, soft dusty pink yarn and had done a good foot or more of another (new) pattern when I discovered I’d made a mistake about 2 inches down. Normally it wouldn’t be a big problem, but this time I did a Yarn-Over – which creates a HOLE (where one was NOT supposed to be!). I decided, instead of taking each stitch off of the needles, one-by-one, I would just remove the needles, unravel the yarn down to that row and resume – HA! WHAT FOLLY! This particular yarn being nice & soft AND SLIPPERY decided it had a mind of it’s own and unraveled ALL OVER THE PLACE – WAY PAST THE MISTAKE, etc! I tried, several times, to get all the stitches back on the needles before finally (in utter desperation) unraveling the entire thing and putting yarn & needles away (for several days). Finally found a different pattern and am (so far) happily creating – we’ll see where this goes! (I remember, many years ago, a knitter friend gifted me an entire bag of this same type of yarn, in at least 6 colors – she said she found it very frustrating because it was so slippery . . . guess I should have learned, right?)

LOTS of great soup/cold weather recipes coming in!

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

Chocolate Oatmeal Bars

Cookie Layer:
1 C. butter
2 eggs
2 C. brown sugar
2 tsp. vanilla
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
3 C. quick-cooking oats

Topping:
1 (12 oz) pkg. milk chocolate chips
2 tsp. vanilla
2 T. butter
1 can sweetened condensed milk
1/2 tsp. salt
1/2 C. chopped nuts (poster uses pecans)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
cooking spray. In large bowl cream 1 C.
butter, brown sugar, eggs & vanilla. Add
flour, salt, soda & oats – mix well then
press into prepared pan. In another bowl
melt 2 T. butter & chocolate chips together.
Add sweeten’d/Cond’ milk, vanilla, salt &
nuts – mix until smooth. Pour mixture
over cookie layer & spread evenly over
top. Bake 20-25 minutes. Cool then cut
into bars. Makes 20 bars

(recipe: sugar-n-spicegals.com)
————————————–

Crockpot Northern Beans & Ham

1 (16 oz) pkg. dried Northern beans
3-4 meaty ham hocks/shank or meaty
ham bone (about 1 1/2 lbs)
1 small onion, diced
(1 pkg. Goya ham-flavored concentrate –
optional)
1 bay leaf
salt/pepper, to taste
1/4 to 1/3 C. light brown sugar

Sort dry beans for any pebbles – rinse under
cold water. In a large bowl soak beans in water
for 3 hours*; drain & rinse beans.

Add rinsed beans, onion, salt/pepper, bay leaf
& ham shanks/hocks/ham – chopped into large
chunks, to crockpot. Add enough water (or water
& broth) to cover beans by 2 inches (about 6-8
cups) & add Goya ham concentrate, if using. Cover
& cook on High first hour; turn heat to Low & cook
an additional 4 hours (OR) until beans are tender
& a bit creamy. Remove ham shanks or hocks,
pull off all meat. Remove bay leaf & discard;
return meat to crockpot & add brown sugar – stir.
If there is a lot of juice in the beans you can remove
1 C. before adding brown sugar – all depends on how
thick or thin you want the beans to be.

*NOTE: Poster does not soak beans overnight
because she says they cook tender after 5
hours of cooking.

(recipe: mommyskitchen.net)
——————————

Sauteed Chicken w/Veggies

2-3 boneless skinless chicken
breasts cut into bite-sizes cubes
2 T. olive oil
1/2 medium onion, diced
2 medium carrots, sliced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
2 C. chicken broth
8 oz. spaghetti, broken into
small pieces (1 1/2 – 2 inches)
1/4 C. Parmesan cheese, grated
plus extra for garnish
2 C. broccoli florets
1 C. squash: zucchini, yellow, etc.,
peeled/cubed

Heat oil in large skillet over medium
heat. Add chicken, onion, carrots &
garlic – season with salt/pepper & cook
5 minutes, stirring occasionally. Add
chicken broth & broken spaghetti – stir
to combine & submerge noodles in
broth. Cover with tight-fitting lid,
reduce heat to Low & simmer 5 minutes.
Uncover; stir in Parm. cheese – add broccoli
& squash. If liquid has been absorbed add
a small amount of water or broth. Cover &
simmer 5 minutes until veggies have
reached desired tenderness. Uncover;
sprinkle with additional Parm. cheese &
serve immediately. Serves 6-8

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

Best Taco Mini Meatloaves

1 lb. lean ground beef
1 lb. lean ground pork
1 pkt. taco seasoning mix
1 (12 oz) bag Doritos, crushed
2 eggs, beaten
1 C. shredded Mexican-blend
cheese
1 (16 oz) jar salsa

Meatloaf Topping:

8 oz. salsa
1 C. shredded cheese (your choice)
=
Preheat oven 350 degrees F.
Cover a baking sheet with foil. Place
all meatloaf ingredients in large bowl
& mix well then shape into mini loaves,
the desired size you want, using your
hands. Place loaves on prepared sheet.
Top with meat loaf toppings.
Bake about 30 minutes. (until internal
temperature is 160 degrees F.) (NOTE:
Poster make 7 mini loaves and they
took 30 minutes to bake.)

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

Quick ‘n Easy Ground Beef Stew

1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. black pepper
2 T. flour
1 1/2 C. fresh mushrooms, sliced
1 zucchini, cut into 1 inch pieces
1 1/2 C. beef broth
2 tsp. Worcestershire sauce
1/3 C. heavy whipping cream
2 tsp. Dijon mustard
3 medium unpeeled Yukon Gold/
Russet or red potatoes cut into
1/2 inch cubes
2 medium carrots, cut into small
pieces (about 1 C.)
2 T. chopped fresh parsley

Optional serving method:
Can serve ‘as is’ or over
cooked brown rice
=

In large skillet cook beef over
medium-high heat 5-7 minutes
stirring occasionally until thoroughly
cooked; drain. Stir in salt/pepper & flour.
Add mushrooms, cook 3 minutes,
stirring occasionally. In small bowl mix
broth, Worc. sauce, whipping cream &
mustard with a wire whisk – add to
beef mixture. Stir in potatoes, carrots &
zucchini. Reduce heat to Medium-low –
cover & cook 15 minutes until veggies
are tender & sauce is slightly thickened.
If sauce is too thin at end of cooking
time, increase heat to medium-high &
cook, uncovered, a few minutes until
liquid reduces & is slightly thickened.
Sprinkle top with parsley & serve.
Serves 4-5 (see optional serving method
above)

(recipe: mommyskitchen.net)
————————–

Crockpot Clam Chowder

1 yellow onion, diced
1 C. water
3 medium russet or yellow potatoes,
peeled/cut into cubes
2 (6.5 oz, ea) cans minced clams with
juice
1 C. frozen corn
1 C. cooked/crumbled bacon (poster
used a pkg. of real bacon bits)
3 ribs celery, cut into quarter-inch
pieces
2 C. milk
1 C. Half & Half
2 T. melted butter
1/2 C. flour
salt/pepper, to taste

Add onion, water, potatoes,
clams with juice, corn, bacon &
celery to crockpot. Cover & cook
on Low 4-6 hours. Place butter,
Half & Half, milk & flour in a
saucepan. Cook on Low & whisk
until it is thick & bubbly. Take
about 1/2 C. of liquid from crockpot
& mix into saucepan then add that
mixture to crockpot & stir. Salt/
pepper, to taste. Cover & cook on
Low an additional 30 minutes.
Makes 8 Cups of soup

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

3-Ingredient Peach Cobbler

1 large can peaches (or 2 smaller cans)
1 yellow cake mix
1 stick butter, melted

Preheat oven 350 degrees F.
In a 9 X 13″ baking dish pour peaches
including juices. Sprinkle dry cake mix
over top & smooth. Evenly distribute
melted butter on top of cake mix.
Bake 30 minutes

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

1 Banana Peanut Butter Cookies
(small batch: makes 12)

1 C. rolled oats (or quick-cooking oats)
1 ripe banana
1/3 C. smooth peanut butter
1 T. honey
1/3 C. chocolate chips
1 egg
1/2 C. chopped nuts of your choice

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
In bowl combine all ingredients
with a spoon. Roll mixture into
walnut-sized balls & place on
prepared sheet; mash each
cookie out flat with your hand
or a spoon. Bake 12-15 minutes.
Makes 1 dozen cookies

(recipe: thesoutherladycooks.com)

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

I’m planning on making a batch of
Bean Soup tomorrow – it’s a good
‘stick to your ribs’ meal for cold
weather.

Babysat my almost-2 yr old grandson
yesterday and he makes me laugh. My
throat was dry so I coughed – he said:
“Bless you!” so I said: “Thank you!”
then he said: “You’re welcome!” –
almost made me want to cough again
just to see if he’d repeat it! His Dad
said he can’t believe how much
personality is in such a little body –
he’s a riot – makes me laugh and
laughter keeps me young.

Enjoy your day!

Hugs;

Pammie

It’s SUNDAY! YAY!

It’s cold here in Michigan – in the 20-30’s most days & chilly but clear – NO SNOW! (I probably shouldn’t say that too loud). For this time of year in my state, that’s VERY unusual! We’ve had a few ‘light dustings’, nothing big AND I’M THRILLED! My cousin who lives in Iowa said he just shoveled 5 INCHES of what they were expecting as a ‘trace’ – YUCK! Yes, I know – we get snow every year but I really don’t like to have to wear boots, dress super heavy, slog through it/drive through it/worry about falling – getting car stuck, etc. For now – I’m just thrilled!

It’s been a quiet weekend; our church choir is back in action and this afternoon we’re back to practicing 4:45 – 6 p.m. then evening church. It’s kind of nice to get back to my ‘old’ routine of both knit groups, my special needs group, babysitting, church/choir – it’s been a nice ‘time off’, too. Hope you had some relaxation between the holidays.

Lots of great-sounding recipes coming in –

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

Chocolate Cobbler

Batter:

1 C. self-rising flour
3/4 C. sugar
2 T. cocoa
1/2 C. milk
1 tsp. vanilla
2 T. vegetable oil

Topping:

3/4 C. brown sugar
1/4 C. cocoa
1 3/4 C. water

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. In medium
bowl mix flour, sugar & cocoa. Add
milk, vanilla & oil – mix well until it
becomes a thick, brownie-like batter-
pour into prepared dish.
In a separate bowl stir together (topping
ingredients): brown sugar & cocoa – sprinkle
over batter. Very slowly pour hot water over
dry mixture & batter (do not stir).
Bake 40-45 minutes.

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

Chicken Tortilla Soup

6 (6 inch) corn tortillas, divided
1 1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken
breasts, cut into bite-sized pieces
2 (14.5 oz., ea) cans chicken broth
1 C. thick/chunky salsa
1 C. frozen corn
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Cut tortillas into strips; toss with
1/2 tsp. oil & spread onto a rimmed
baking sheet. Bake 10-12 minutes until
crisp, stirring occasionally.
=
Finely chop remaining tortillas. Heat
remaining oil in large saucepan over
medium-high heat. Add chicken; cook &
stir 5 minutes. Add chopped tortillas,
broth, salsa & corn – bring to boil &
simmer on Medium-low heat 15
minutes. Serve topped with cheese &
tortilla strips. Serves 6

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

Salmon Foil Packets
(grill or oven)

4 salmon fillets (4-6 oz, ea)
1/2 lb. asparagus spears, trimmed
4 ears fresh corn (kernels sliced off)
1 red bell pepper, cut into 1″ pieces
4 T. butter, softened
1 tsp. minced garlic
2 tsp. minced fresh thyme
2 tsp. minced fresh parsley
1 tsp. lemon zest
salt/pepper, to taste

lemon wedges/chopped parsley,
for serving
=
Preheat grill to medium heat (OR)
Preheat oven 400 degrees F.
Tear off 4 large squares foil & spray
with nonstick cooking spray. Arrange
salmon, asparagus, corn & bell
peppers in center of each foil square.
In small bowl mix butter, garlic, thyme,
parsley, lemon zest, salt/pepper. Season
salmon fillets with salt/pepper, to taste.
Drop spoonfuls of butter mixture over
each salmon packet. Fold over foil to
seal the packets. Bake (or grill) 15-20
minutes until salmon is cooked through
& veggies are tender. Sprinkle with
parsley & serve with lemon wedges
Serves 4

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

Onion Baked Potatoes in Foil
(oven and grill methods)

6 medium potatoes
1 (1 oz) pkt. onion soup mix (28 g.,
approx)
2/3 C. margarine or butter

Preheat oven 400 degrees F.
Mix marg (or butter) & onion
soup mix together. Using a sharp
knife, make crosswise cuts into each
potato about 1/2 inch apart ( you
want to make 4-5 cuts in each potato,
stopping about 1/4 inch from bottom
of potato – DO NOT cut through to
bottom. Using a butter knife, add a
dab of marg. (or butter/soup mixture
between each slice, dividing evenly
between all slices in all potatoes. Wrap
each potato in foil & place on a cookie
sheet. Bake 40-45 minutes until a fork
easily goes through the potato. Makes 6

Grill Method:
Follow same directions for preparing
potatoes but bake on Medium-High
grill heat with lid down 30-40 minutes
until a fork easily goes through the
potatoes.

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

Crustless Quiche

1 T. butter
8 oz. cremini mushrooms, thinly
sliced
1 shallot, minced
2 C. loosely packed fresh spinach
kosher salt, to taste
ground black pepper, to taste
8 large eggs
1/4 C. whole milk
1/4 C. oil-packed sun-dried tomatoes,
finely chopped
1/4 C. freshly grated Parmesan cheese

Preheat oven 375 degrees F.
Spray a 8 or 9″ pie plate with
nonstick cooking spray.
In medium skillet over medium heat,
melt butter. Add mushrooms & cook,
undisturbed, 2 minutes. Stir & continue
to cook until mushrooms are tender &
golden, 5-6 minutes. Add shallot & cook
1 minute. Add spinach & cook until wilted,
1 minute more. Season with salt/pepper &
remove from heat. In large bowl whisk eggs,
milk, tomatoes, & Parmesan. Fold in
mushroom mixture & season again with salt/
pepper. Pour into prepared pan & bake 18-20
minutes, until eggs are just set. Let cool 3
minutes before slicing & serving.
Serves 6

(recipe: delish.com)
—————————

Crockpot Amish Cabbage Patch Soup

1 lb. ground beef
1 large onion, chopped
2-3 stalks celery, chopped (optional)
1 large green pepper, chopped
1 (14.5 oz) can kidney beans, drained/
rinsed
1/2 head cabbage, chopped
2 (14.5 oz, ea) cans beef broth
1 (14.5 oz) can diced tomatoes
1 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
=
Optional toppings:
shredded Cheddar cheese
sour cream
=
In skillet, cook ground beef; drain &
place in crockpot.  Add onion, celery,
green pepper, kidney beans & cabbage
to crockpot. In a bowl whisk beef broth,
tomatoes, salt/pepper, chili powder,
cumin & garlic powder – pour over crock
pot ingredients. Cover & cook on Low
6-7 hours (or high about 4).  Top with
optional toppings, if desired.
Serves 8-10

NOTE: Can be made on the stove in a
large stew pot.

(recipe: thesoutherladycooks.com)
——————————
Greek Yogurt Waffles

2 C. flour
2 eggs
1 3/4 C. milk
1/2 C. plain Greek yogurt
4 tsp. baking powder
1 tsp. vanilla
dash salt
1 T. sugar
=
Preheat waffle maker & spray with
nonstick cooking spray. In a large
bowl beat eggs until fluffy then add
remaining ingredients & mix until
just combined. Pour desired amount
of batter on hot waffle maker & cook
according to manufacturers directions.
Serving size will depend on size of
your waffle iron. Makes approx. 6

(recipe: ourtableforseven.com)
——————————

Blueberry Pudding Cake
(NOTE: this recipe bakes as it rises
to the top of a 8 X 8″ baking pan but,
once out of oven, deflates to about
half – that’s fine!)

1 pint fresh, ripe blueberries
(frozen will work, also)
1 tsp. cinnamon
1 tsp. lemon zest
juice from half a lemon
1 C. flour
3/4 C. sugar
1 tsp. baking powder
1/2 C. whole milk
3 T. melted butter
1 tsp. almond extract
1/3 C. granulated sugar
1 T. corn starch
1/4 tsp. salt
1 C. boiling water

Preheat oven 350 degrees f.
Liberally butter a 8 X 8″ baking dish.
In a bowl toss blueberries with
cinnamon, lemon zest & juice – pour
into prepared pan. In medium bowl
whisk flour, 3/4 C. sugar & baking
powder. Whisk in milk, melted
butter & almond extract – pour evenly
over blueberries. In small bowl  mix
1/3 C. sugar with cornstarch & salt –
sprinkle over batter. Pour 1 C. boiling
water into pan OVER batter & place
in oven. Bake 30-40  minutes until a
toothpick inserted into center comes
out clean – but there is still blueberry
sauce at the bottom. Serves 4-6

(recipe: afamilyfeast.com)

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

I started a second dusty rose colored baby blanket
and, after having knit a good 1 1/2 feet (approx)
noticed I had made a mistake a good 10 rows
down – decided I’d rip it down to that and fix it.
Well . . . that was not a good idea, ended up just
ripping entire project up and am now looking
for a better pattern for that yarn. (I really liked
the look of the pattern – it was only 2 rows, BUT
it was almost ‘too easy’ – too easy to make
mistakes and too hard to fix them! I know there’s
other patterns out there just waiting for me to
find them!

Words from GRAMMIEPAMMIE: Keep your
chin up, stay warm, remember to get some
rest, remember to drink water regularly, and
do something that makes YOU happy!

Hugs;

Pammie

PS: Gas prices dropped 10 cents – to $1.99/9 – yay!