Memorial Day

 

Today is Memorial Day – a day where we remember all those who died in the service of our country.

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Crockpot “Better than Sex” Cake
(needs a crockpot with removable
insert)

1 box chocolate cake mix
1 1/4 C. water
1 (14 oz) can sweetened condensed milk,
divided
3/4 C. vegetable oil
2 large eggs
1 T. vanilla
2 C. semi-sweet chocolate chips
1 (14 oz) container caramel ice
cream topping
1/2 C. toffee bits
13 oz. whipping cream (canned
or whip yourself)

In large bowl combine dry cake mix,
water, half of sweetn’d cond. milk,
oil, eggs & vanilla – mix well. Spray
insides of crockpot with nonstick
cooking spray & pour cake batter
into crockpot. Sprinkle choc. chips
on top of batter. Cover & cook on
High 2-3 hours until center of cake
is done & a toothpick inserted into
middle comes out clean. Using handle
of a wooden or plastic spoon, poke
holes all over surface of cake. In small
bowl combine remaining sweetn’d
cond’ milk & 3/4 of caramel ice cream
topping – pour evenly over cake,
allowing sauce to fill the holes.
Refrigerate until chilled. Cut cake
into 12 servings & top each slice
with whipped cream, reserved
caramel ice cream topping &
toffee bits. Serves 12

(recipe: crockpotladies.com)
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Hawaiian Pasta Salad

8 oz. rotini or bow tie pasta
1 (14 oz) can pineapple tidbits,
juice reserved
1 red pepper, diced
2 C. cooked/diced ham
1 green onion, thinly sliced

Dressing:
1/2 C. mayonnaise or salad dressing
1/4 C. sour cream
1 T. Dijon mustard
1/3 C. pineapple juice
1 tsp. cider vinegar
1 tsp. honey
1/4 tsp. garlic powder
black pepper, to taste

Cook pasta accordg. to pkg.
directions; drain & run under
cold water. In a bowl whisk
all salad dressing ingredients
together until smooth. Combine
all ingredients in large bowl &
gently toss with dressing.
Refrigerate 2 hours before
serving. Serves 8
Store any leftovers in fridge
up to 5 days.

(recipe: spendwithpennies.com)
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Shrimp/Cucumber Rounds
(appetizers)

1/2 lb. cooked shrimp, peeled/
deveined & finely chopped
1/2 C. mayonnaise
2 green onions, thinly sliced
1 rib celery, finely chopped
1 tsp. dill pickle relish
dash cayenne pepper
1 medium English cucumber,
cut into 1/4 inch slices

In small bowl combine first 6
ingredients – spoon onto cucumber
slices & serve immediately.
Makes 3 dozen

(recipe: tasteofhome.com)
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Vanilla Pudding Fruit Salad

2 (11 oz) cans mandarin oranges with juice
1 (20 oz) can pineapple chunks with juice
1 (3.4 oz) box instant vanilla pudding
1 lb. fresh strawberries, sliced
2 bunches seedless grapes, halved

In large bowl, combine oranges with juice,
pineapple with juice, & vanilla pudding
until well mixed. Stir in strawberries &
grape halves. Chill 1 hour before serving.

(recipe: Sandy-Marys Recipe Exchange)
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Cheesy Mac ‘n Cheese

1 1/2 C. uncooked elbow
macaroni= cook accordg. to
pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or marg, softened
2 C. sharp Cheddar cheese,
shredded (see note below)
1 C. Velveeta cheese (8 oz) cut
into pieces (SEE NOTE BELOW)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
Spray a casserole dish with
nonstick cooking spray.
Drain cooked macaroni; add butter
& cheeses & mix well. Beat egg,
milk, sour cream, pepper & salt
with a wire whisk – add to mac &
cheese. Place mixture into
prepared dish & cover with foil.
Bake 50-60 minutes. Makes
about 6 servings. (You might want
to remove foil & brown top under
the broiler) Recipe can be doubled.
(If you double – use a 9 X 13″ pan)

* If you don’t like Velveeta,
add 3 C. shredded Cheddar instead
of 2 C.

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

Crockpot BBQ Pinto Beans
(overnight recipe)

1 lb. dried pinto beans
3 C. water
1 onion, chopped
1 (18 oz) bottle BBQ sauce
1/4 C. molasses or honey
1/4 tsp. black pepper

Sort beans, rinse & drain. Cover with
water & let stand, covered, overnight.
Next day: drain beans & rinse again.
Combine beans, 3 C. water, onion,
BBQ sauce, molasses & pepper in
4 qt. crockpot. Cover & cook on Low
8-9 hours until beans are tender.
Serves 6-8

NOTE: if you have a newer crockpot
that cooks hotter, check at 7 hours &
stir beans at halfway cooking time.

(recipe: thespruceeats.com)
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Best Ever Potato Salad

2 lb. Yukon Gold potatoes,
(about 6 medium)
1 1/2 C. mayonnaise
1 T. white vinegar
1 T. yellow mustard
3-4 T. chicken broth
1 tsp. salt
1/4 tsp. black pepper
2 stalks celery, finely chopped
1/2 C. chopped onion
4 hard boiled eggs, roughly chopped

Peel & dice potatoes into cubes – place
in large pot of water & boil about 20
minutes until fork-tender. (be careful
not to over-cook the potatoes; they
could turn out mushy). In large bowl
mix mayo, vinegar, mustard, chicken broth,
salt/pepper. Add potatoes, celery, onion &
gently stir – stir in eggs. Cover & refrigerate
at least 4 hours to blend flavors.
Serves 8

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

Best Gas-Grilled Ribs

1 rack pork ribs
1/2 C. pork seasoning rub*
1 C. unsweetened apple juice
1/2 C. orange marmalade (or
peach or apricot preserves)
1/4 C. apple cider vinegar
1 large disposable aluminum tray
aluminum foil

Remove ribs from packaging & pat
dry using paper towels. Remove
silver skin from back of ribs. Spray alum.
pan with nonstick cooking spray (or
rub with oil) – place ribs in pan. Sprinkle
some of rub on backs of ribs-press/rub
on meat. NOTE: you can cut ribs in half
to make it easier to handle on the grill).
Flip ribs over & season other side. Pour
apple juice into bottom of pan & cover
pan with foil – refrigerate until grill is
ready.

Preheat grill 300 degrees F.
Clean grill grates & carefully wipe them
down with oil. Place ribs in pan on grill –
cover grill & cook about 1 hour. Ribs are
done when you insert a meat thermometer
into thickest part of meat (away from bone)
& temp. reaches 145 degrees F. Carefully
remove ribs from pan & place directly on
grill. In a small pot over medium heat whisk
marmalade & vinegar – whisk until well combined.
Remove pot off heat & baste cooked ribs with
sauce – make sure to coat well. Cover grill &
cook an additional 5 minutes – repeat process
one more time. Carefully remove ribs from grill
& place on large cutting board – allow meat to
rest & cool a few minutes. Using a sharp knife,
carefully cut ribs between bones & serve.
Serves 6

*Homemade Pork Seasoning Rub

1/2 C. brown sugar
1/4 C. smoked paprika
1 T. coarse ground black pepper
1 T. kosher salt
1 T. chili powder
1 T. garlic powder
1 T. onion powder
1 tsp. cayenne

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

Crockpot Strawberry Cream Dump Cake

4 C. strawberries, cut into quarters
(can use frozen)
1/4 C. flour
1 1/4 C. sugar, divided
1 box white cake mix
8 oz. cream cheese
1 stick butter, sliced

In large bowl mix strawberries, flour &
1 C. sugar. Spray insides of crockpot with
nonstick cooking spray & pour mixture
into crockpot. Mix cream cheese & remaining
sugar together & spoon on top of berries.
Sprinkle dry cake mix on top & top with
pats of butter. Place a few paper towels over
opening of crockpot & cover with lid.
Cook on High 2-3 hours. Serves 8

(recipe: recipesthatcrock.com)
=======================

Have a lovely holiday.

Hugs;

Pammie

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Sometimes it’s all in one’s PERSPECTIVE!

Yesterday I was offered a bunch of yarn ‘to purchase’; this consisted of three medium-sized bags of various yarns. The friend who presented the ‘offer’ was just a go-between person who really didn’t know anything about yarn. She mentioned it came from her daughter-in-laws garage sale; I guess daughter-in-law thought there was some really good/valuable yarn there. Not calling myself a yarn ‘expert’ but I’ve been working with yarns now for a good thirteen-plus years (with various charity projects, etc.) and I’ve come to KNOW good yarn v/s really old/no longer produced yarns. In these bags were yarn I would not even pass on to my knit group ladies! Now comes the ‘fun’ part – how do I ‘tactfully’ tell my friend that? (I did, but it was a bit awkward). Like I said: It’s all in ones PERSPECTIVE, I guess!

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

(this sounds SOoooooo good)

Butter Pecan Choc. Chip Cake
with Nutmeg Frosting

1 box Super Moist Butter Pecan
cake mix
1 (3.4 oz) pkg. vanilla instant
pudding & pie filling
2 large eggs
1 stick butter or marg., melted
2/3 C. water
2/3 C. chocolate chips
2/3 C. chopped nuts (poster used walnuts)
2/3 C. butterscotch chips

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl mix dry cake mix, pudding
mix, eggs, butter & water. Fold in choc.
chips & nuts & spread in prepared dish.
Sprinkle butterscotch chips on top.
Bake 30-35 minutes. Remove from oven
& allow to cool.

Nutmeg Frosting:
1 can rich & creamy prepared
vanilla frosting
1 tsp. vanilla flavoring
1 1/2 tsp. ground nutmeg

Place frosting in a glass bowl/
container. Add vanilla & nutmeg –
microwave on High 30 seconds.
Mix well & pour over cooled cake.
Top cake with more nuts, if desired.

(recipe: thesouthernladycooks.com)
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Pepperoni Pizza Biscuit Bites
(appetizer)

1 (12 oz) tube biscuits (with 12
biscuits)
24 slices pepperoni
shredded mozzarella (or)
cheese sticks cut into small
pieces
about 1/4 C. pizza or tomato sauce
1/4 c. chopped green onions (can
use regular onions)
1 tsp. drie oregano
1/4 tsp. garlic powder

Preheat oven 400 degrees F.
Spray a large baking dish with nonstick
cooking spray (poster used 10″ pie plate)
Cut each biscuit in half (you will have 24
halves) Roll each half as big as you can
get it using a rolling pin (or a glass). Spread
each half with pizza sauce, 1 slice pepperoni,
pinch shredded cheese & chopped onion.
Roll biscuit half up, tuck in ends & place in
prepared baking dish – repeat with rest
of biscuit halves & ingredients. Sprinkle
top with oregano & garlic powder. Spread
some pizza sauce on top & top with about
1/2 C. shredded cheese. Bake 20-25 minutes
until biscuits are cooked. Pull off pieces or
slice. Makes about 6 servings.

(recipe: thesoutherladycooks.com)
———————————

Crispy Baked Chicken Thighs

8 bone-in chicken thighs
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. paprika

Preheat oven 350 degrees F.
Line a baking sheet with foil &
spray with nonstick cooking spray.
Add all spices to a small container
with a lid & shake until thoroughly
mixed – sprinkle mixture over
chicken. Place thighs on baking
sheet & bake 1 hour – until crispy.
(fully cooked, they should read
165 degrees F. on a food thermometer).
Serves 4 (2 thighs each)

(recipe: thesouthernladycooks.com)
——————————
Greek-style Potatoes

6 large russet potatoes
1 T. semolina flour

Seasoning Sauce:
3/4 C. olive oil
3/4 C. water
1 T. oregano
juice of 2 lemons
3 cloves garlic, very finely minced
1 tsp. salt
1/2 tsp. black pepper

Preheat oven 400 degrees F.
Spray large roasting or baking pan
with nonstick cooking spray. Peel
potatoes & cut into wedges about
1/4″ thick – lay potatoes in a single
layer on pan. Mix all sauce ingredients
in small bowl – pour evenly over potatoes
in pan & toss gently to coat. Sprinkle with
half of semolina flour –
Bake 40 minutes until potatoes begin to
golden & are crunchy on top. Carefully
turn potato wedges & sprinkle with
remaining semolina. Bake 20-30 minutes
longer or until golden & crunchy on top
side. Serves 6

(recipe: bakeatmidnite.com)
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Crockpot Taco Lasagna

1 lb. ground beef
1 oz. pkg. dry taco seasoning mix
8 burrito-sized flour tortillas
1 (8 oz) pkg. cream cheese, softened/
divided
2-3 C. shredded Cheddar cheese, divided
1 (15 oz) can tomato sauce, divided
(optional: favorite taco toppings like
grated/shredded Cheddar cheese)

In large skillet over medium-high heat
cook ground beef; drain. Add taco seasoning
& water – according to pkg. directions.
Lightly spray insides of crockpot with
nonstick cooking spray. Place 2 tortillas in
crockpot so they cover the bottom & come
up sides some. Spread 1/4 of cream cheese
over tortillas; top with 1/4th of meat, cheese
& tomato sauce. Repeat layers 3 more times.
Cover & cook on Low 3-5 hours. Serve with
your favorite taco toppings & cheese.
Serves 8-10

NOTE: make sure cream cheese is softened

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

3-Bean Baked Beans

1/2 lb. ground beef
5 strips bacon, diced
1/2 C. chopped onion
1/3 C. packed brown sugar
1/4 C. sugar
1/4 C. ketchup
1/4 C. BBQ sauce
2 T. molasses
2 T. prepared mustard
1/2 tsp. chili powder
1/2 tsp. salt
2 (16 oz, ea) cans pork & beans,
undrained
1 (16 oz) can butter beans, rinsed/
drained
1 (16 oz) can kidney beans, rinsed/drained

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish with
nonstick cooking spray.
In large skillet cook & crumble beef with
bacon & onion over medium heat until
beef is no longer pink; drain. Stir in sugars,
ketchup, BBQ sauce, molasses, mustard,
chili powder & salt – stir to combine. Stir
in beans & transfer to prepared dish.
Bake, covered, until beans reach desired
thickness, about 1 hour. Serves 12

Freezer option:
Freeze cooled bean mixture in freezer
containers. To use: partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally &
adding a little water, if necessary.

(recipe: tasteofhome.com)
——————————-

Cheesy Garlic Cauliflower Casserole

1 large head cauliflower, chopped into
bite sized pieces
1 C. shredded Parmesan/Asiago/Romano
cheese (it comes in one container)
1 C. light sour cream
3 T. butter
1 T. minced onion
2 T. garlic powder
1 C. Garlic & Herb bread crumbs
(Cheddar cheese, shredded, optional
topping)

Preheat oven 350 degrees F.
Spray a casserole dish with nonstick
cooking spray.
Bring large pot of water to boil & add
cauliflower – boil until tender, about
10 minutes; drain. Add sour cream,
cheese, butter, garlic powder & minced
onion – stir until cauliflower is covered &
butter is melted – pour into prepared
casserole dish & add bread crumbs on top.
(poster added a little bit of shredded
Cheddar cheese before baking).
Bake 30-35 minutes. Once baked, stir
well to mix in the crunch of the bread
crumbs.

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

Cookie Cups

1 (18-20 oz) pkg. refrigerated
cookie dough, any flavor
assorted fillings (prepared
pudding or pie fillings)
or fresh cut fruit
whipped cream or Cool Whip
(thawed) for topping

Freeze packaged dough 1 hour
until firm.
Preheat oven 350 degrees F.
Turn a regular sized muffin tin
UPSIDE DOWN & spray bottoms
with nonstick spray. Slice firm
dough into 1/2 inch slices & place
a slice evenly onto each muffin cup
bottom. Bake 11-13 minutes until
dough has baked around cups &
turned golden brown. Cool cups
5-10 minutes before carefully
removing from pans.

NOTE: Cups are VERY delicate,so
remove them gently. If any break,
just eat them as plain cookies.
Fill cups with pie filling or fresh-
cut fruit & whipped cream.

(recipe: mrfood.com)

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

Turns out yesterday we DIDN’T get the
really bad thunderstorms – YAY! As far
as I know it was just rain! Just got an
email from our power company letting
us know their crews are on stand-by in
case of severe thunderstorms for THIS
afternoon – oh, great . . . sigh. Oh well,
I didn’t have anything special planned
for today/tonight, anyway!

Not much ‘exciting’ going on – babysitting,
special needs group, library knit group –
my ‘usual’.  The lady in my Panera group
that delivers the baby booties for us will
be gone until mid-June so we just keep on
knitting them. I counted today: 54 pairs.
You KNOW there will be lots more before
she’s back! I like knitting them – they knit
up fast (1 hr per pair – at least when I knit
them); they don’t use a lot of yarn (and I
still have a BUNCH of donated baby yarn
for them) and because they’re small, I can
knit them in the car while riding to & from
church Sundays while husband drives! Score!
(Keeps me busy & out of trouble – at least
that’s what my guys here say!)

Hope you’re having a great day!

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?)

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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.

It’s Wednesday!

Our weather is now “typical Michigan” – that means one day we have really nice, sunny & (sometimes) warm days followed by really cold, gray days – that’s NORMAL for Michigan closely approaching Spring. Yesterday it was really gorgeous – sunny and up to almost 47! Today it’s misting/rain, gray & 41 degrees F. BUT this coming Thursday we’re supposed to get up to 66! (followed by, on Saturday, 36 degrees F. – typical Michgan!  Sigh . . . )

I’m SUPER HAPPY today because after missing my Library Knit group for two weeks in a row I was finally able to join them! When I came in several ladies greeted me with “I’m so glad you’re here – I’ve been dragging these around for weeks!” They meant knit baby booties. I just stopped to count and we now have another 43 pairs to donate. One of my ladies from the Panera knit group has decided to help volunteer doing sewing for the group that does the baby burial outfits. She said she plans on going there once a week and would be willing to take our booties when she goes – that’s a BIG bonus for us, saving $$$ in mailing postage (last time 50 pr. cost $10 just to mail). I’m so happy to see that others are taking up the ’cause’ to help bless hurting families. As I’ve said before, it’s an honor to be able to do something small to help someone else in their time of grief. (If you’re new to reading my blog, I’m referring to a particular group of people who create/prepare burial clothing for infants who have died: “Angels Above Baby Gowns” – they have a Facebook page and are located in Garden City, MI.

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

Homemade Cinnamon Apple Cake

2 C. flour
1 large apple, peeled/chopped
1 C. vegetable oil
1 C. dark brown sugar
1/2 C. granulated sugar
1/2 C. walnuts, chopped
2 large eggs
1 T. cinnamon
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven 350 degrees F.
Lightly spray a 9″ round cake
pan with nonstick cooking spray. In
medium bowl mix eggs & oil; add
cinnamon, white & brown sugars &
vanilla – mix until combined. Add flour,
salt, baking soda & baking powder –
mix until thoroughly incorporated.
Fold in apples & nuts – pour into
prepared pan & smooth out evenly.
Bake about 45 minutes until a toothpick
inserted into center of cake comes
out clean. Let cool 15 minutes before
slicing & serving.

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

Angel Hair Pasta with Chicken

2 T. olive oil, divided
2 skinless boneless chicken breast
halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4″
pieces
1 (10 oz) pkg. frozen broccoli florets,
thawed
2 cloves garlic, minced
1 (12 oz) pkg. angel hair pasta
2/3 C. chicken broth
1 tsp. dried basil
1/4 C. grated Parmesan cheese

Heat 1 T. oil in medium skillet over medium
heat. Add chicken & cook, stirring, until
chicken is cooked through, about 5 minutes.
Remove from skillet & drain on paper  towels.
Heat remaining oil in same skillet. Begin heating
water for pasta

(NOTE: before cooking pasta,
rub insides of pot with a little vegetable oil –
this will prevent the water from boiling over.)

Add carrot to skillet; cook, stirring, 4 minutes.
Add broccoli & garlic, cook, stirring 2 minutes.
Cook pasta accordg. to pkg. directions. While
pasta is cooking, add chicken broth, basil &
Parmesan to skillet – stir to combine. Return
chicken to skillet; reduce heat & simmer
4 minutes. Drain pasta & place in a large
serving bowl. Top with chicken & vebetable
mixture. Serve immediately. Serves 4

Variation: substitute 1 (10 oz) pkg. frozen peas
for frozen broccoli & 1 C. chopped, cooked ham
for chicken.
——————————–

Homemade Pizza “Rolls”
(recipe for now or later)

2 lb. ground beef
2 C. shredded mozzarella cheese
1 dozen sub rolls
2 (15 oz, ea) jars pizza sauce

In large skillet over medium-high heat
brown meat, breaking up into small
pieces until no longer pink & fully cooked.
Drain; add both jars pizza sauce – stir &
cook on medium until bubbly. Slice each
bun almost through & spoon cooked beef
mixture into buns. Add cheese on top &
seal with plastic wrap*; refrigerate.
When ready to eat, heat individual ‘rolls’
in microwave about 1 minute. Can be
stored in fridge for several days.
Serves 12

*Poster likes to put sealed rolls back in
the bag the buns came in for an extra
layer of protection.

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

Crockpot Split Pea Soup

1 (16 oz) bag dried split peas
1 tsp. olive oil
1 medium onion, chopped
2-3 cloves garlic, chopped
2 large carrots, chopped
1 smoked ham hock (about 11 oz –
assuming 4 oz. meat removing bone &
skin)
6 C. chicken broth
black pepper, to taste

Place dried peas in a colander – wash &
drain peas. In small skillet saute onions &
garlic in oil over medium heat until soft,
about 3 minutes then transfer to crockpot
along with peas, carrots, ham hock & chicken
broth. Cover & cook on Low 10 hours until
peas are tender. Remove ham hock & season
with black pepper. Discard skin of hock &
shred pork off bone & add back to soup.
Serves 6

(recipe: skinnytaste.com)
—————————–

Make-Ahead Unstuffed Shells

4 C. medium pasta shells, uncooked
1 lb. ground beef
1 (24 oz) jar (Classico) Tomato & Basil
pasta sauce
1 (8 oz) tub cream cheese spread
1/3 C. chopped fresh basil
1/4 C. grated Parmesan cheese
2 T. milk
1/2 tsp. dried Italian seasoning
1 1/2/ C. shredded mozzarella cheese

Spray 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta accordg. to pkg. directions,
omitting salt. Brown meat in large
skillet; drain. Stir in pasta sauce &
simmer on medium heat 2 minutes –
remove from heat. Drain pasta; mix
cream cheese spread, basil, Parm.
cheese, milk & Ital. seasoning in large
bowl until blended – stir in pasta.
Spread half meat sauce in bottom of
prepared dish & cover with layers of
pasta mixture & remaining meat sauce.
Sprinkle top with Mozz. cheese & cover
with foil.

*Refrigerate up to 24 hours
before baking.

To Bake:
Preheat oven 375 degrees F.
Bake, covered, 40-45 minutes until
heated through. Uncover after
30 minutes of baking time.
Serves 6

(recipe: kraftrecipes.com)
————————

Pork Stir Fry

1 T. oil
1 lb. pork tenderloin, cut into
bite-sized pieces
2 C. quartered fresh mushrooms
1 c. fresh snow pea pods
1 small yellow pepper, cut into strips
2 cloves garlic, minced
1 T. minced ginger
1/4 C. Catalina salad dressing (Kraft)
1 T. soy sauce
1/4 C. cashews
2 green onions, chopped

3 C. cooked long-grain brown rice
=
Heat oil in large wok or skillet on High
heat; add meat & stir-fry 1 minute.
Add next 5 ingredients; stir-fry on medium-
high 3-5 minutes or until meat is lightly
browned. Stir in dressing & soy sauce;
stir-fry 2 minutes until vegetables are
crisp-tender & meat is done. Top with
nuts & onions, serve over rice.
Serves 6

(recipe: kraftrecipes.com)
—————————–


Amish Peanut Butter Cream Pie

1 (9 inch) baked/cooled pie crust

Peanut Butter Crumbles:
1/2 C. powdered sugar
1/4 C. creamy peanut butter

Peanut Butter Filling:
1 small box instant vanilla pudding mix
1 1/2 C. milk
1/2 C. peanut butter
1 C. whipped cream or 1 C. Cool
Whip, thawed

Whipped topping on top of pie:
2 C. whipped cream or 1 (8 oz) tub
Cool Whip, thawed

In medium bowl using elec. mixer, add
powdered sugar & peanut butter – mix
on medium speed until small peanut
butter crumbles start to come together.
If mixture is too powdery, add a few drops
of water & larger nuggets will form. Add
half the peanut butter nuggets to bottom
of pie shell.

Filling:
In medium bowl using elec. mixer, mix dry
pudding mix, milk, peanut butter for 2
minutes. Add in whipped cream (make
sure it’s already whipped) & mix in lightly.
Pour into pie crust on top of peanut butter
crumbles & top with whipped cream. Add
half remaining peanut butter crumbles (or
as many as you want) to top of whipped
cream. Let pie cool in fridge at least 1-2
hours to set up before cutting.

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

I’m feeling like I should apologize for not writing
lately – it’s been kind of hectic with more babysitting
and my usual activities. SO GLAD I finally ‘spoke up’
and asked that my babysitting days be either Monday,
Thursday or Friday – NOT Tues./Weds, as those are
my only ‘me’ days where I have things I enjoy doing –
Tuesdays Panera Knit Group and Weds. Library Knit
group & my special needs group. We’ll see how that
goes.

Not much else ‘new’ been reading more David
Baldacci (one of my favorite authors for murder/
mystery). Am going to try a ‘new to me’ recipe soon
for Alfredo Spinach Gnocchi using fresh spinach,
frozen gnocchi & ‘jarred’ alfredo sauce – sounded
good to me as a side dish. (note: I’ve never cooked/
eaten gnocchi before, so ought to be ‘interesting’!)
For those who don’t know what gnocchi is: they are
small dough dumplings which team together nicely
with various sauces as a side dish.

Hope your week is going well;

Hugs;

Pammie

and here we are at Thursday again!

Well, once again our ‘dear’ Michigan weather decided to surprise (or not) – yesterday the weather reported snow around 11 a.m. followed by freezing rain/drizzle/snow – crazy. I went to Library Knit 10-12 (nice, clear weather!); babysat 2 p.m. – around 4 (beginning to get a little drizzle). Lois decided to cancel the special needs group so I did all the calling for that (and was HAPPY to go home for the evening!). Dinner was Pierogies & sausages (family favorite) – not sure but I don’t think we really GOT the freezing rain thing! Today is nice & sunny AND CLEAR – roads/sidewalks, etc! YAY!

Today found my running around attempting to pick up birthday items for youngest grandson’s birthday party Sunday; went to Old Navy – now he has lots of t-shirts & shorts for summer (in a bigger size than he’s wearing now). Stopped in at Michael’s & picked up a pair of size 8 bamboo knitting needles for knitting bigger baby booties (I find it’s easier with the wood – yarn doesn’t slip as easily.

Speaking of booties: Tuesday was my knit group’s Yarn Swap and (once again) I scored with lots of baby sport-weight yarns. Ladies brought me more knit baby booties which means tomorrow I’m going to the Post Office to mail off FIFTY pairs of booties! WOW! I’m so happy my ladies are getting into this project – even crocheters are now asking for crochet patterns for booties!

===========

Easy Coconut Pie

1 (9 inch) graham cracker pie crust
1/4 C. toasted coconut

Filling:
2 (3.4 oz, ea) boxes instant vanilla
pudding mix
1 tsp. coconut extract
12 oz. cold evaporated milk –
straight from can – do not reconstitute
1 1/4 C. cold milk
1/2 C. shredded coconut
1 (8 oz) tub Cool Whip, thawed

In large bowl using elec. mixer beat
pudding mixes, extract & milks on
Low speed 2 minutes. Fold in Cool
Whip & 1/2 C. shredded coconut –
pour into pie crust & spread evenly.
Top with toasted coconut & chill
at least 3 hours. (You can freeze it
also- then it’s like ice cream)
Serves 8-12

(recipe: bakemidnite.com)
——————————–

Spinach Dip Crescent Bites
(appetizers)

2 T. butter
1 C. chopped green onion
(about 1 bunch white & green parts)
2 cloves garlic, minced
1 C. chopped red bell pepper (1 large)
1 (10 oz) pkg. frozen chopped spinach,
thawed/well drained
8 oz. cream cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/3 C. mayonnaise
1 T. fresh lemon juice
1/2 C. chopped water chestnuts
1/2 C. shredded Parmesan cheese
2 tubes refrigerated crescent rolls

Preheat oven 375 degrees F.
Melt butter in a saute pan over medium
heat; add green onion, bell pepper &
garlic – saute 3-4 minutes. Add spinach
& cream cheese; stir & blend in cream
cheese until cheese is melted. Stir in
salt/pepper, paprika, crushed red pepper,
mayo, lemon juice, water chestnuts &
Parmesan. Remove from heat.
Unroll 1 tube crescent rolls & place on
a baking sheet. Using your fingers, gently
press seams to seal. Spread spinach
mixture evenly on rolls, leaving about
1/2 inch border along edges. Unroll
remaining tube of rolls & place on top
of spinach mixture. Press edges together
to seal – gently press seams together.
Bake 20-25 minutes until dough is golden
brown. Cut into small squares & serve
(NOTE: a pizza cutter works well for this).

(recipe: thekitchenismyplayground.com)
———————————

Crockpot Brown Sugar Meatloaf

3 lb. extra lean ground beef
1 1/4 C. Italian seasoned bread crumbs
1 C. milk
4 large eggs
2 pkts. dry onion soup mix
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground ginger

Topping:
2 C. ketchup
1 C. brown sugar (light or dark)
2 tsp. Worcestershire sauce

Line crockpot with a crockpot liner or
spray insides with nonstick cooking spray.
Using your hands, in large bowl combine
ground beef, breadcrumbs, milk, eggs,
soup mix, salt/pepper & ginger. Place
mixture in bottom of crockpot & shape
into a loaf shape, keep it away from the
sides of the crockpot. Cover & cook on
Low 6-7 hours (until meat thermometer
inserted into center of loaf reads 160
degrees F.) About 1/2 hour before
end of cooking time  in small bowl
mix ketchup, brown sugar & Worc.
sauce – evenly spread over top of loaf;
finish cooking. Carefully remove loaf
from crockpot by either pulling the
liner with meatloaf inside or use
2 spatulas to lift loaf up & out of
crockpot. Place on a serving platter.
Serves 10

Freezer Instructions: Mix meatloaf
together & place in a 1 gallon ziplock
freezer bag (or foodsaver bag) – flatten
as much as possible inside bag. In 1 qt.
freezer bag mix topping ingredients. Seal
& freeze with meatloaf – Place smaller
bag inside bag with meatloaf & seal
larger bag closed by hand (or seal using
Foodsaver). Label bag with date prepared,
name of recipe, ingredients & cooking
instructions. Lay bag flat in freezer & allow
to freeze for several hours; then you can
stand the bag upright if needed. Contents
of meal must be allowed to thaw completely.
Remove from freezer, place in fridge until
completely thawed (about 24 hours). Remove
topping bag & set on a plate in fridge until
needed. Follow remaining directions in
recipe.

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

Crockpot Chicken Alfredo Tortellini
Soup

1 C. diced onion
4 cloves garlic, minced
8 C. chicken broth
4 medium carrots, cut into 1/2″
pieces
4 ribs celery, cut into 1/2″ pieces
1 tsp. salt
1 tsp. black pepper
2 lb. boneless skinless chicken
breasts (frozen is OK)
1/2 C. flour
2 C. Half & Half
1 (19 oz) pkg. frozen cheese tortellini
1 1/2 C. grated/shredded Parmesan
cheese
5 large kale leaves, washed & coarsely
chopped (discard stems)
salt/pepper, to taste

Add onion, garlic, chicken broth, carrots,
celery, salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours (6 hours
for thawed chicken/8 hours for frozen).
Remove lid & use tongs to place chicken
on a cutting board – cut into pieces or
shred – add back to crockpot. Turn
heat to High – warm the Half & Half*.
Whisk flour, 1 T. at a time, into Half &
Half until smooth – pour into crockpot.
Stir & let soup thicken about 10 minutes.
Add in tortellini, Parmesan & kale.
Tortellini will cook in about 5-10 minutes.
Adjust salt/pepper to taste.
Serves 8-10

* Poster warms in a microwaveable
cup or bowl for 1 minute

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

Nacho ‘Taters’ (appetizers)

4 russet potatoes, about 1 lb.
2 tsp. vegetable oil
1 C. frozen corn kernels, thawed
1 C. enchilada sauce or taco sauce
1 C. Cheddar cheese, shredded
1 (15 oz) can black beans, drained/
rinsed
3 green onions, chopped
3 jalapeno peppers (pickled or fresh),
sliced

Preheat oven 400 degrees F.
Line a baking sheet with foil. Wash
potatoes well; dry. Coat each potato
in vegetable oil then prick skins a few
times with a fork. Place on prepared
baking sheet & bake 45 minutes to 1
hour until soft all the way through.
When potatoes are cooked, remove
from oven (leave OVEN on). Cut each
potato in half lengthwise down center
then once across – open potatoes &
mash insides slightly. Drizzle a few
tablespoons of enchilada sauce over each
potato then top with black beans, corn,
jalapenos & a handful of Cheddar cheese. Place
potatoes back in oven 3-5 minutes until
cheese melts. Remove from oven, drizzle
with more enchilada sauce & sprinkle
tops with sliced onions.
Serves 4

(recipe: budgetbytes.com)
——————————
Blackberry Cobbler

8 C. blackberries
3 T. sugar
3 T. flour
1/8 tsp. nutmeg (or 1/2 tsp. cinnamon)
4 T. butter, cut into small pieces
2 C. flour
3 T. sugar
1/2 tsp. salt
1/2 C. shortening (like Crisco)
1/4 C. ice water
4 T. brown butter*
2 T. turbinado sugar (large, crystal
crunchy sugar – garnish)
=
Preheat oven 400 degrees F.
Spray or butter a 9 X 13″ baking dish.
In large bowl mix fruit & sugar, flour &
nutmeg. Gently mix to coat the fruit
& pour into prepared dish. Dot top with
butter pieces.
Using a food processor, mix flour, sugar,
salt & shortening. Add ice water & pulse
to crumb texture – sprinkle over fruit.

*Brown Butter:
Melt remaining 1/4 C. butter until it is a
nutty brown color. Drizzle over pastry
chunks (make sure you get all the little
brown ‘crumbs” out of the pan). Sprinkle
top with 2 T. crunchy sugar.
Bake 40 minutes until pastry is golden
brown & crispy & fruit is bubbling.

(recipe: 77kitchen.com)
=======================

Our gas prices have ‘danced around’ a bit lately:
one day they were up to $2.49/9 but happily
they’re back down to $2.39/9.

Not much else new around here; finished the
next issue of the special needs group’s newsletter
& will be mailing that out tomorrow along with
all the baby booties.

Hope you have a GREAT SUNNY Day!

Hugs;

Pammie

Relaxing on a Tuesday

Our weather has improved some (if you don’t look at the temperatures, that is) – it’s a bright, sunny CLEAR day out there! We had a BIG snowfall Sunday night  to Monday leaving our driveway almost impassable but then our neighbor’s new plow guy just happened to be out there plowing when middle son left to go to work. Plow guy asked if it was OK for him to plow directly around our semi-circle (instead of backing up numerous times) – son said “Sure!” so now our drive is really CLEAR of snow! YAY! Tonight is my knit group’s Yarn Swap and I’m thankful I didn’t have to babysit today; that said, I’ve been ‘lounging around’ by crocheting a border on a baby blanket for a friend who’s shower is in March. (It’s the last ‘multiple pinks’ blanket I knit – I have several blues & pinks baby blankets and once I found out she’s having a girl, decided that was the blanket to give her. Only one problem – it wasn’t very long so I decided to put a white crocheted border on it – and now a kind of scalloped fancy trim to boot. It looks really nice AND it’s bigger! Score! Still plan on knitting a hat & booties, perhaps a few head bands for her as well.

Just got my special needs group’s newsletter sent to the church for printing (YAY!) Tomorrow’s weather sounds really nasty: starting around 11 a.m.: snow/rain/freezing rain/then more rain before 4 pm, winds up to 24 mph. Not sure, yet, if we’re going to cancel my special needs group. I have Library Knit group 10-12 p.m., babysitting 2 – around 4, then special needs 7-8:15 p.m. so I’m taking my special needs group’s paperwork with me when I babysit JUST IN CASE I have to call everyone to cancel – ah, the FUN of a Michigan winter!

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

Blueberry Fluff

12 oz. fresh blueberries, divided

2 T. sugar

1 T. cornstarch

3 T. water

3 C. Cool Whip (1 tub, thawed)

3 C. mini marshmallows

1/2 C. sliced almonds

In small bowl mix cornstarch & water.

Add blueberries, sugar & cornstarch

mixture to a small saucepan over

medium heat. Cook about 20 minutes

until sugar dissolves & blueberries

soften. Smash berries using a potato

masher to create a sauce (leaving

some big pieces). Set aside to cool

to room temp. In large bowl stir

Cool Whip, marshmallows, almonds,

remaining 6 oz. blueberries & sauce –

mix until combined. Serve in

individual bowls or cups & top with

extra berries & almonds, if desired.

Serves 8

 

NOTE: This can be made up ahead

up to 6 hours of serving time. Store

in airtight container in fridge.

 

(recipe: realhousemoms.com)

 


Creamy Tuscan Tortellini Soup

5 mild Italian sausages, grilled/or
cooked – cool then slice
2-3 T. olive oil
1 small onion, diced
2-3 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. black pepper
1 T. Italian seasoning
2 (15 oz, ea) cans white beans,
UNdrained or rinsed
1 (15 oz) can fire-roasted diced
tomatoes with garlic
1 (32 oz) carton chicken stock
1 (20 oz) pkg. refrigerated cheese
tortellini
1/2 C. heavy cream (or milk)
5 oz. fresh spinach (optional)

grated Parmesan cheese – garnish

In large pot over medium heat-
heat oil; add onion & cook, stirring,
about 5 minutes. Add minced garlic &
cook 1 minute – season with salt/pepper
& Ital. seasoning. Stir in white beans,
diced tomatoes & chicken stock – bring
to gentle boil. Add tortellini & sliced
sausages. Reduce heat to medium-low;
simmer 18-20 minutes until tortellini is
cooked. Stir in heavy cream – cook 5
more minutes. Stir in spinach (if using)
& cook 2-3 minutes until spinach wilts.
Taste for seasonings, if necessary.
Serve with freshly grated Parmesan cheese.
Serves 12

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

5 Ingredient Bacon-wrapped Cream
Cheese Chicken

1 lb. boneless skinless chicken breasts cut
into 4 (4 oz ea) pieces (pound to about
1/4″ thick)
4 T. cream cheese
1/4 C. Pepper Jack cheese, shredded
2 T. chopped green onion
4-8 pieces bacon

Preheat oven 375 degrees F.
In a bowl mix cream cheese, chopped
green onion & Pepper Jack cheese –
place 1/4th of this mixture in middle
of each piece of chicken. Starting at
long side, roll chicken up, keeping
chicken mixture in middle. Wrap 1-2
slices bacon around chicken & secure
with a toothpick (if needed). Place
pieces on a rimmed baking sheet &
bake 30 minutes. Place chicken under
broiler about 5 minutes to fully brown
& crisp bacon. Turn each breast over &
broil another 3 minutes on other side
to crisp up bottom side. Serve immediately.
Serves 4

(recipe: praycookblog.com)
——————————–
Baked Crab Rangoon

1/8 tsp. garlic salt
1/8 tsp. Worcestershire sauce
1 small green onion
4 oz. imitation crab
3 oz. cream cheese, softened
14 wonton wrappers

Preheat oven 425 degrees F.
In a bowl cut up the crab &
mix with garlic salt, Worc. sauce,
green onion & cream cheese.
Place wonton wrappers into
muffin cups & spoon mixture
into wrappers. Bake 8-10
minutes until golden brown.
Makes 14

(recipe: FB – Linda’s Kitchen)
———————————

Chicken Bombs (appetizers)
GRILL or OVEN methods

5 boneless skinless chicken breasts
(makes 10 bombs)
5 jalapeno peppers, sliced in half, seeded
20 slices bacon
4 oz. cream cheese, softened
1 C. Colby Jack cheese, shredded
1 C. Barbecue sauce
=
Preheat GRILL 350 degrees F.
(if using oven: preheat 375 degrees F.)

Slice chicken breasts in half (like a hamburger
bun); place between 2 sheets waxed paper &
lightly pound until 1/4″ thick – season with salt/
pepper. In a bowl mix both cheeses together &
spoon about 1 T. into each pepper half. Place
pepper (cheese sides down)on top of chicken
breasts & wrap up (as best you can). Wrap each
chicken breast completely with 2 slices bacon.
Start at one end & wrap half the breast; finish
second half with another slice of bacon.

Grill:
Place chicken on preheated grill over indirect
heat for 30 minutes until chicken is done. Turn
every 5 minutes & baste with BBQ sauce each
time you turn it.

Oven:
(SEE NOTE:)
Place chicken on a sprayed rimmed cookie sheet &
bake 30 minutes until chicken is done. Baste a few
times with BBQ sauce & finish under broiler to set
the BBQ sauce.
NOTE:  Poster suggests a 400 degrees F. oven and
NO BBQ sauce for first 20 minutes, turning once to
cook bacon. Reduce oven heat to 375, change pans
to loosen some of the bacon fat (if you don’t have
a broiler pan). Cover in BBQ sauce & finish baking.
Makes 10 ‘bombs’

(recipe: yummly.com)
————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

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

Buttery Onion Soup

2 C. thinly sliced onions
1/2 C. butter, cubed
1/4 C. flour
2 C. chicken broth
2 C. milk
1/2 to 2 C. shredded mozzarella
cheese
salt/black pepper – to taste

croutons, optional
=
In large saucepan cook onions in
butter over Low heat until tender &
transparent, about 20 minutes.
Stir in flour. Gradually add broth &
milk; cook & stir over medium heat
until bubbly. Cook & stir 1 minute
longer; reduce heat to Low. Add
cheese & stir constantly until
melted (do not boil). Season
with salt/pepper. Serve with
croutons, if desired. Serves 6

(recipe: tasteofhome.com)
—————————–

I’ve made these before – they’re YUMMY!

Potato Chip Cookies

2 C. (4 sticks) butter, softened
1 C. sugar
3 1/4 C. flour
1 tsp. vanilla
1 1/2 C. coarsely crushed potato
chips

Preheat oven 300 degrees F.
In large bowl cream butter & sugar.
Slowly add flour & vanilla until well
blended – stir in potato chips & mix
well. Drop by rounded teaspoons
2 inches apart on ungreased cookie
sheets. Using a fork, flatten each
cookie. Bake 20-22 minutes until
light golden around edges. Let
stand 5 minutes then remove to
a wire rack to cool completely.
Makes 48 (4 dozen)

NOTE: After cooling you can sprinkle
tops of cookies with powdered sugar
or drizzle with melted chocolate.

(recipe: mrfood.com)
=================

Hope you have a GREAT Day!

Hugs;

Pammie

Friday

Hello! The weather here in Michigan continues to baffle us – yesterday it was foggy, dreary, rainy which melted any snow on the ground. Last night we had high winds – today it’s lightly snowing, temp 17 degrees F. with a wind chill of -1 degree F.   go figure! I spent yesterday babysitting my grandson – turned out to be a good day (meaning he didn’t ‘challenge’ me – smart child!). Got 2 pairs of baby booties knit and some work done on the current baby blanket (nothing special, variegated yarn – another blanket for Crisis Pregnancy Center’s Mobile unit.)

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

(the site is still doing the teeny/tiny print so I’m typing each recipe which makes for double spaced lines – sorry)

Grandma’s Honey Muffins

2 C. flour

1/2  C. sugar

3 tsp. baking powder

1/2 tsp. salt

1 large egg, room temp

1 C. 2% milk

1/4 C. butter, melted

1/4 C. honey

Preheat oven 400 degrees F.

Line 12 muffin cup tins with paper

liners or spray with nonstick cooking

spray. In large bowl combine flour,

sugar, baking powder & salt. In another

small bowl combine egg, milk, butter &

honey-stir into dry ingredients just until

moistened. Fill muffin cups 3/4ths full.

Bake 15-18 minutes until a toothpick

inserted into center comes out clean.

Cool 5 minutes before removing

from pan to a wire rack. Serve warm.

Makes 12

 

Freezer Option:

Freeze cooled muffins in freezer

containers. To use: thaw to room

temp or, if desired, microwave each

muffin on High until heated through,

20-30 seconds.

 

(recipe: tasteofhome.com)


(YAY – site is working again!)

Crockpot Lemonade Chicken

6 whole boneless skinless
chicken breasts
6 oz. frozen lemonade concentrate,
thawed
1 T. apple cider vinegar
3 T. brown sugar
1/4 C. ketchup
=
Cooked rice or noodles to
serve 6-8
=
Place chicken in bottom of crockpot.
In medium bowl combine remaining
ingredients & pour over chicken.
Cover & cook on Low 6-8 hours (or
High 3-4 hours) until chicken is
cooked through. Serve over cooked
rice or noodles.
Serves 6-8

(recipe: crockpotladies.com)
——————————–
Easy Sausage Quiche

1 (16 oz) pkg. pork sausage
4 green onions, sliced
1 C. (4 oz) shredded Cheddar cheese
4 eggs
2 C. Half & Half (or milk)
1 C. Bisquick baking mix

Suggested toppings:
sour cream
chopped tomatoes
chopped fresh parsley
=
Preheat oven 400 degrees F.
Place sausage in a lightly greased
2 qt. round casserole dish*; top
with onions & cheese. In a bowl
beat eggs, Half & Half & Bisquick
using a wire whisk until well blended –
pour over cheese. Bake 45-50
minutes until a knife inserted into
center comes out clean. Cool 5
minutes; cut into wedges.
Add toppings & serve. serves 4-6

NOTE: *you can substitute a 9 X 13″
baking dish for the 2 qt. round dish.
Bake 20-25 minutes.

(recipe: www.jimmydean.com)


Ground Beef Stuffed Pepper Skillet

1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 C. diced green bell pepper
1/2 C. diced red bell pepper
1 (14.5 oz) can fire-roasted diced
tomatoes
3/4 C. uncooked long grain white
rice
2 C. beef broth
2 T. tomato paste
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 C. shredded Colby-Jack
cheese
1 T. fresh parsley – garnish

In large skillet over medium heat
brown ground beef, onion & garlic
until meat is fully cooked, crumbled
& no longer pink. Drain. Place skillet
back on heat & add bell peppers, diced
tomatoes, rice, beef broth, tomato
paste, Ital. seasoning, salt/pepper –
stir to combine & bring to boil.
Reduce heat to simmer – cover &
cook 18 minutes until rice is cooked
through. Fluff rice with a fork & top
with shredded cheese. Cover, &
let cheese melt over Low heat.
Garnish with parsley. Serves 4-6

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

Farmhouse Pork Chop & Stuffing
Casserole
(read ingredients first)

2-3 lb. 3/4″ pork chops
1 loaf bread, cubed/dried 12-24 hours
1 C. butter
1/2 C. chopped celery
1/4 C. chopped parsley
1 medium onion, chopped
1 egg, beaten
1/4 C. milk
2 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 (soup can worth) milk
salt/pepper to taste

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Place a single layer of
2-3 lb. pork chops to dish. In large
skillet cook celery, onions & parsley
in butter; add bouillon cubes. Stir in
bread cubes. Add egg & 1/4 C. milk;
mix & spread over pork chops in dish.
In separate bowl mix both cans soup &
soup-can milk – pour evenly over top
of mixture. Bake 1 hour.
Pork chops should be a minimum of
145 degrees F.
in center using a meat
thermometer when done cooking.
The soup & stuffing mixture should be
set when casserole is done cooking.

(recipe: plowingthroughlife.com)


Spicy Potato Soup

1 lb. ground beef
4 C. cubed/peeled potatoes
(1/2 inch cube)
1 small onion, chopped
3 (8 oz, ea) cans tomato sauce
4 C. water
2 tsp. salt
1 1/2 tsp. black pepper
1/2 to 1 tsp. hot pepper sauce

In Dutch oven brown ground beef
over medium heat until no longer
pink; drain. Add potatoes, onion &
tomato sauce – stir in water, salt/
pepper & hot pepper sauce & bring
to a boil. Reduce heat & simmer 1 hour
until potatoes are tender & soup has
thickened. Serves 8 (2 qts)

(recipe: tasteofhome.com)
———————————

 Crockpot Mexican Casserole

1 lb. ground beef
1/2 onion, chopped
3 cloves garlic, minced
salt/pepper, to taste
1 tsp. taco seasoning
1 C. uncooked quinoa
2 (10 oz, ea) cans red enchilada sauce
(mild or medium)
1 (15 oz) can black beans, drained/rinsed
2 (15 oz, ea) cans fire-roasted diced
tomatoes, undrained
1 C. corn kernels, frozen or canned
1 red bell pepper, cored/seeded/diced
1 green bell pepper, cored/seeded/diced
2 T. chili powder
1 T. ground cumin
1 tsp. garlic powder
2 C. Cheddar-Jack cheese, shredded

Optional Toppings:
Cilantro
chopped tomatoes
chopped green onions
chopped black olives
chopped avocado

Heat large skillet over medium-high heat;
add ground beef, onion & garlic. Season
generously with salt/pepper & taco
seasoning -cook until beef is browned &
no longer pink & onions are translucent.
Spray a 3-4 qt. crockpot with nonstick
cooking spray; add skillet contents to
crockpot & all other ingredients except
cheese & toppings. Stir well. Cover &
cook on Low 5-6 hours (or High 3-4 hours).
When quinoa is soft & liquid has been
absorbed, stir well & top with cheese.
Cover & cook an additional 10-15 minutes
until cheese melts. Top with optional
toppings, if desired. Serves 8 generously

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

Easy Stuffed Mushrooms for 2

20 oz. white whole mushrooms
1/3 C. whipped cream cheese
1 T. Parmesan cheese
1/4 tsp. salt
2 T. (frozen, chopped/thawed/pressed
dry) spinach
1 T. panko breadcrumbs

Preheat oven 350 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray.
Remove mushroom stems (reserve for
another use). Brush off any dirt from caps
using a damp paper towel. In a small bowl
mix cream cheese, Parm. cheese, salt &
spinach. Fill openings of mushroom caps
with mixture. Lightly sprinkle Panko bread-
crumbs on top & place caps on sheet. Bake
15 minutes (juices will begin to pool at bottom
of mushrooms & top will begin to lightly brown.)
Remove from oven & serve hot.
Serves 2  (serving size will vary based on size
of mushrooms – you can double or triple the
quanities for more servings.) Cream cheese
mixture can be made ahead.

(recipe: yummly.com)
———————————

Cranberry/Pecan/Oatmeal Cookies

1 C. butter (2 sticks) softened

1 C. brown sugar, firmly packed

1/2 C. sugar

2 eggs

1 tsp. vanilla

1 1/2 C. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3 C. uncooked oats

1 C. fresh cranberries, chopped

into small pieces

1 C. pecans, chopped

1 C. white chocolate chips

Preheat oven 350 degrees F.

In large bowl beat butter & sugars

until creamy. Mix in egg & vanilla –

beat until well combined. In another

bowl whisk flour, baking soda, cinnamon

& salt – add flour mixture to large bowl

& mix well. Stir in oatmeal then gently

stir in cranberries, pecans & choc. chips.

Drop by rounded teaspoon onto

ungreased cookie sheets. Bake 10-12

minutes until cookies start to brown

around edges. Remove to wire rack

to cool Makes 4 dozen.

(recipe: greatgrubdelicioustreats.com)

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

Hope you are having a good day; not much
planned for the day – sometimes it’s nice to
just have a relaxing/casual day where you
can just do what you want without obligations.
I’m thinking dinner will be Pierogies & Sausage –
easy, quick & a family favorite.

Lately I’ve been reading ‘out of my norm’ –
checked out 2 books that are both fact –
one is a kind of history of the Smithsonian
Institute:
“Dinosaurs in the Attic” : an excursion into
The American Museum of Natural History
====
and the other is
The Lost City of the Monkey God”
a book about a trek to Honduras in search
of a much talked about site: the
Lost City of the Monkey God.

Both books are written by one of my
favorite (fiction) writers: Douglas J. Preston
I kind of have to admit that both books are
rather ‘dry’, hence I find myself reading them
both – a little from one, then switch to the
other for awhile. I like reading factual books
as well as good fiction so we’ll see where
these go (and will I actually FINISH either
of them!???)

Stay warm (if you’re in a cold climate);

Hugs;

Pammie

Tuesday

Our weather has been SOooooo strange this winter – it’s so nice to have ‘warmer’ weather these past 2 days (it’s now 33 degrees F. but overcast). I know 33 sounds cold but it’s much better than last week’s BELOW ZERO temps! Tonight’s forecast is for sleet & freezing rain (oh joy – tonight is Knit/Crochet night at Panera!). Tomorrow’s not much better: more freezing rain with some ice accumulation – high 34 degrees F. – tomorrow is my special needs group meeting – we’ll see if THAT happens! If it doesn’t, that will make THREE weeks in a row we’ve had to cancel due to bad weather. Oh well . . . such is life, right?

Right now I’m awaiting a call from oldest son (HOPEFULLY) telling me my babysitting day is changed to Thursday. I’m supposed to sit today at 2 but son said he HAS to work late, which would make me not be able to go to my Knit/Crochet night at Panera. He’s checking with other grandparents to see if they’ll switch. Sure hope so: once he called I had great visions of all the things I can get done today: bank, library, grocery store, drug store, pick up mail – REALLY hope they can change because the oncoming weather sure doesn’t sound like I’ll be able to accomplish any of said trips if they can’t . . . and so we wait.

(Looks like my blog site is doing the TEENY-TINY print again with the recipes – UGH!) That means I have to type each recipe onto the site instead of ‘copy & paste’. So strange – after I hand-type in a few recipes, it will TAKE the copy & paste again – weird! (but I’m happy at least I don’t have to type ALL the recipes over again!)

OH-just got the ‘word’ I’m free today! YAY! Babysit 10:30 a.m. Thurs.

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

Shortbread

1 C. butter, softened

1/2 C. sugar

1/2 C. powdered sugar

2 C. flour

1/2 C. cornstarch

1/2 tsp. salt

In large bowl cream butter & sugars

until light & fluffy. Combine flour,

cornstarch & salt – gradually add to

creamed mixture & mix well. Roll

dough into a 15 X 2 X 1″ rectangle;

chill.

Preheat oven 325 degrees F.

Cut dough into 1/4″ slices, place

them 2 inches apart on a ungreased

baking sheet. Prick tops with a fork

& bake 10-12 minutes until set.

Remove to wire racks to cool.

Makes 5 dozen

(recipe: tasteofhome.com)


Chicken Dumpling Soup

6 boneless chicken thighs

2 (10 3/4 oz, ea) cans cream of celery soup

2 (15 oz., ea) cans mixed vegetables,

drained

salt/pepper, to taste

1 (12 oz) tube refrigerated biscuits, torn

Place chicken in a large soup pot over high heat.

Add enough water to cover; bring to a boil over

High heat – reduce heat to medium & simmer

15-20 minutes until chicken juices run clear. Drain,

reserving 3 C. broth in pot. Remove chicken &

cool; shred chicken & return to pot. Stir in soup,

veggies, salt/pepper. Add biscuit pieces. Simmer

over medium heat 7-8 minutes until ‘dumplings’

are done. Serves 6

(recipe: gooseberrypatch.com)


Cabbage Rolls
(alternative to making rolls)

1 lb. lean ground beef
1 clove garlic, minced
1 small head cabbage, chopped
2 1/2 C. water
2/3 C. uncooked long grain rice
1 T. Worcestershire sauce
1 tsp. onion powder
1 tsp. dried basil
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 (28 oz) can crushed tomatoes
1/2 tsp. salt

grated Parmesan cheese, topping

In nonstick Dutch oven cook beef &
garlic over medium heat until meat is
no longer pink; drain. Stir in next 8
ingredients & bring to boil. Reduce heat;
cover & simmer until rice is tender; 25-30
minutes. Stir in tomatoes & salt; heat
through. If desired, sprinkle with cheese
when serving. Serves 4

(recipe: tasteofhome.com)
————————–

Tiny Taco Bites (appetizers)

8 corn tortillas
8 oz cooked pork shoulder (or any
other leftover cooked meat)
1 1/2 T. taco seasoning mix
6 T. salsa
1 lettuce leaf, shredded
1 T. finely shredded cheese of your
choice

NEEDED:
1 (24 cup) mini muffin tin
a Mason jar or something with
same sized opening to use as
a cutting guide for tortillas
=
Preheat oven 400 degrees F.
Using mason jar as a guide, cut 3
mini-tortillas from each large tortilla,
making a total of 24 mini tortillas.*
In a bowl mix meat & taco seasoning.
Microwave mini tortillas 15 seconds –
this makes them pliable. Place one
mini tortilla & 1 tsp. meat in each
mini muffin tin. (Meat will act as a
weight & help keep the shape of
the bites.) Work quickly – once
tortillas cool they become more
difficult to bend. Bake 12 minutes
until tortillas are golden brown. Allow
to cool 3 minutes – tortillas will
continue to get crispy as they sit.
Remove from muffin tin & top each
with salsa, shredded lettuce & cheese.
Makes 24  (6 bites per person)

*Poster said she was able to stack
& cut through 3 large tortillas at once.

(recipe: yummly.com)
——————————-

Parslied Potatoes

1 1/2 lb. small new red potatoes
1 T. vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 C. chicken broth
1 C. chopped fresh parsley, divided
1/2 tsp. black pepper

Peel a strip of skin from around middle
of potato; place in a bowl of cold water –
repeat with rest of potatoes.
Heat large skillet over medium-high heat;
add oil. Saute onion & garlic 5 minutes until
tender. Add broth & 3/4 C. parsley; mix well &
bring to boil. Drain potatoes & place in a single
layer in skillet. Return to boil & reduce heat.
Cover & simmer 10 minutes until potatoes are
tender. Remove potatoes using a slotted spoon
to a serving bowl. Add pepper to skillet – stir.
Pour sauce over potatoes & sprinkle top with
remaining parsley. Serves 6

Note: Avoid overcrowding & use a skillet large
enough to ensure the potatoes will remain
in one even layer for fastest cooking
————————

Crockpot Southwest Breakfast
Casserole

1 (8.3 oz) pkg. smoky links
4 C. frozen Tater Tots, thawed
1 (16 oz) jar salsa
2 C. shredded Colby Jack & Monterrey
Jack cheese, divided
6 eggs, beaten
salt/pepper, to taste

Spray insides of crockpot with
nonstick cooking spray.
Slice smoky links in half & brown
on both sides in a skillet; cut into
bite-sized pieces. Place thawed
tater tots in crockpot then place
sausage pieces, salsa & half of
cheese on top. Pour eggs over all
then sprinkle with salt/pepper; top
with rest of cheese. Cover & cook
on High 2 1/2 hours. Serves 6-8

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

Reuben Bake

2 (8 oz, ea) tubes refrigerated
crescent rolls
1 lb. sliced Swiss cheese
1 1/4 lb. sliced deli corned beef
1 (14 oz) can sauerkraut -drained/
rinsed thoroughly
2/4 C. Thousand Island salad
dressing
1 lightly beaten egg white
3 tsp. caraway seeds

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Unroll one tube
crescent rolls into 1 rectangle,
sealing seams by pressing. Place
in prepared dish & bake 8-10
minutes. In bowl, mix sauerkraut
& salad dressing. Spread half of
cheese over baked crust & add a
layer of corned beef. Add a layer
of sauerkraut mixture & top with
other half of cheese. Unroll
second tube of crescent dough
onto a floured surface & roll
into a 9 X 13″ rectangle – place
over top of contents of dish.
Brush top with beaten egg
white & sprinkle top with
some caraway seeds.
Bake 12-16 minutes.

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

One-Skillet Lasagna

3/4 lb. ground beef
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
with basil, oregano & garlic,
undrained
2 (14 oz, ea) jars spaghetti sauce
2/3 C. cream of onion soup,
undiluted
2 large eggs, lightly beaten
1 1/4 C. cottage cheese
3/4 tsp. Italian seasoning
9 no-cook lasagna noodles
1/2 C. shredded Colby-Monterey
Jack cheese
1/2 C. shredded mozzarella cheese

In large skillet cook beef & garlic over
medium heat until meat is no longer
pink; drain. Stir in tomatoes & spaghetti
sauce – heat through & transfer to large
bowl. In small bowl combine soup, eggs,
cottage cheese & Ital. seasoning. Return
1 C. meat sauce to skillet – spread evenly.
Layer with 1 C. cottage cheese mixture,
1 1/2 C. meat sauce & half of noodles,
breaking noodles to fit. Repeat layers &
top with remaining meat sauce. Bring to
a boil – reduce heat. Cover & simmer 15-17
minutes until noodles are tender. Remove
from heat; sprinkle with cheeses – cover &

let stand 2 minutes until melted. Serves 6

(recipe: tasteofhome.com)


Minny’s Chocolate Pie

1 9″ deep-dish frozen pie crust
1 1/2 C. sugar
3 T. unsweetened cocoa powder
4 T. unsalted butter, melted
2 large eggs, beaten
3/4 C. evaporated milk
1 tsp. vanilla
1/4 tsp. salt

fresh whipping cream – for serving
=
Preheat oven 350 degrees F.
Place pie crust in 9″ pie plate, crimp
edges & prick crust on bottom lightly
with a fork. Line crust with foil or
parchment paper & fill with pie
weights or dry beans. Bake 15 minutes
until set. Remove foil & weights – bake
5 minutes more, just until crust is dry
but not browned.
In large bowl whisk sugar with cocoa,
butter, eggs, evap. milk, vanilla & salt
until smooth – pour into pie shell &
bake 45 minutes until filling is set
around edges but a little jiggly in center.
Cover edges of crust with foil strips halfway
through baking – transfer pie to a rack &
let cool completely before cutting into
wedges. Serve with whipped cream.
Refrigerate any leftovers. Serves 8

NOTE: Can be made a day ahead; refrigerate
overnight.

(recipe: mommyskitchen.net)
=========================

Hope your day is going well and your
weather is what you’d hoped for (in
Michigan we know better than to HOPE
for good weather – it IS what it IS!)

Hugs;

Pammie

PS: Gas prices are up again: $2.19/9 AMENDMENT:

just got home from my errands, gas is at $2.29/9!!!

a jump of 20 cents a gallon in less than a week! UGH!

SUPER BOWL RECIPES!

I’m not a football fan so until last night I didn’t realize THE GAME was THIS Sunday! Been saving up appetizer recipes for you – so here ya go!

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

Fudge Puddles
Small, filled cookie cups
(regular & quick version)

Crust:

1/2 C. butter, softened
1/2 C. creamy peanut butter
1/2 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
=
Fudge Filling:
1 C. semi-sweet chocolate chips
1 C. butterscotch chips*
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
(optional: chopped nuts or sprinkles)
=
Crust:
In large bowl combine butter, peanut
butter & both sugars; beat in egg &
vanilla.
In separate bowl mix flour, baking soda &
salt. Gradually add flour mixture to creamy
mixture. Chill at least 1 hour (or if you’re
really pressed for time – put in freezer 15
minutes.)
=
Preheat oven 325 degrees F.
Spray mini muffin pan cups with nonstick
baking spray.
Remove dough from fridge & form into
1″ balls (poster uses a small melon scoop).
Place 1 ball in each mini muffin cup & bake
15 minutes until very lightly browned. Remove
from oven & make a dent in each ball – let cool
in pan at least 5 minutes then move to a cooling
rack.
Fudge Filling:
In a microwaveable bowl (or saucepan) combine
all filling ingredients (except nuts/sprinkles).
Microwave 1 minute – stir well (if there are any
unmelted chips, microwave in 15-second incre-
ments until all smooth).  IMMEDIATELY start
filling ball ‘dents’ as filling will start to harden-
stir well & fill all dents then sprinkle with nuts/
sprinkles (if desired) Let balls set for 1 hour.
===============
(Quicker Version):
Poster used Betty Crocker Peanut Butter Cookie
mix
(1 pouch)instead of making dough. Follow
same idea: fill balls & bake. PREPARE FILLING &
follow same directions.

*If you don’t like butterscotch, use milk chocolate
chips

(recipe; mommyskitchen.net)
—————————————

Bite-sized Pepperoni Pizza Bites

2 pkgs. store-bought pizza dough,
prepared
1 jar pizza sauce
2 T. grated Parmesan cheese
1 t. olive oil (or) melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella cheese (or string
cheese) cut into pieces
pizza toppings of your choice:
pepperoni slices, cooked hamburger
or sausage, ham, veggies, pineapple,
sliced olives,etc.
=
marinara or pizza sauce, for dipping
=
Preheat oven to specific temp. on
pizza dough pkg (usually 400 degrees F.)
=
Lightly spray a pie pan or similar
sized dish with nonstick cooking spray.
=
Unroll dough onto a lightly floured
surface – pat or roll dough to about
12″ X 8″ – cut this into 24 squares.
Place cheese & your desired toppings
in center of each square, making
sure you have enough room to
enclose the toppings in the dough.
When all squares are topped, carefully
lift up each square & wrap dough around
toppings. Pinch to make sure each ball
is sealed shut then place on prepared
pan, seam sides down. Brush tops of
balls with olive oil (or melted butter)
then sprinkle tops with garlic powder
& Italian seasoning – top with Parmesan
cheese. Bake 15-20 minutes until
golden brown on top. Serve warm
with warmed marinara or pizza
sauce on the side for dipping.
Makes 24

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

Wholly Guacamole!

6 avocados (soft, but not mushy)
2-4 cloves garlic, minced (depends
on how much you like garlic)
1 lime, cut in half
1 medium tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno pepper (optional)
(OR) 1 diced serrano pepper (optional)
=
crackers or chips, for dipping
=
Cut avocados in half, remove pit – spoon
avocado into a bowl. Add minced garlic &
squeeze juice from HALF lime into bowl –
mash ingredients together using back of
a large spoon or potato masher (NOTE:
some people like avocado chunky, some
smoother). Fold in diced tomato & onion;
add a few pinches salt & juice from
remaining lime half. Add cilantro &
peppers, if using. Cover bowl & refrigerate
30-45 minutes. Uncover & taste; add
salt, as needed. Serves 4-6

(recipe: geniuskitchen.com)
———————————-
Oven Potato-slice Nachos

2 large russet potatoes
seasoning salt/black pepper
2 (8 oz, ea) jars taco sauce
5 green onions, finely chopped
chopped green chili
2 C. shredded Mexican-blend
cheese (or Cheddar)
sliced black or green olives

Turn on oven broiler & place
oven rack 4 inches from broiler.
Slice potatoes into 1/4″ thick
slices; arrange in single layer on
large GREASED baking sheet(s).
Sprinkle both sides with salt/pepper.
Broil potatoes until golden brown;
turn over slices & broil other sides
until brown & fork-tender. Remove
from oven & top with taco sauce,
green onions, chilies, shredded
cheese & sliced olives. Place under
broiler until cheese melts.
Serves 2-4

(recipe: geniuskitchen.com)
———————————
Easy Cheesy Puff Balls

1 (8 oz) pkg. sliced pepperoni
1 (8 oz) pkg. cream cheese, softened
2 (10 1/8 oz) pkgs. Pillsbury
refrigerated crescent dinner rolls

Preheat oven 350 degrees F.
Remove rolls from packages &
separate into individual triangles.
Flatten each triangle & slice so that
it becomes 3 small triangles. Dice
or chop pepperoni into tiny, tiny
pieces. In a small bowl mix pepperoni
& cream cheese; mix very well so that
all of pepperoni pieces are mixed into
cream cheese. Using a small spoon,
place small spoonfuls of cream mixture
& place in centers of triangles. Pinch
up all sides of triangles around filling.
Repeat & place on cookie sheet. Bake
about 11 minutes – the amount of
time stated on crescent roll pkg.
Allow to cool a few minutes before
serving. Makes 48

(recipe: geniuskitchen.com)
———————————–
Antipasto Squares
(appetizers)

2 (8 oz, ea) tubes crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni, sliced
1/2 lb. sliced Provolone cheese
1/4 lb. sliced mozzarella cheese
1 C. (16 oz) jar sliced pepperonicini
2 T. olive oil
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Unroll one tube of
dough onto cookie sheet & spread out;
pinch seams together. Layer ham,
pepperoni, both cheeses & pepperoncini
on top in even layer. Unroll remaining dough
& place on top – pinch seams to seal. Brush
oil all over top of dough then sprinkle with
Parmesan & oregano. Bake about 35 minutes
until dough is golden & cooked through. (IF
dough is browning too quickly, cover with foil.)
Let cool at least 15 minutes before slicing
into squares. Serves 6

(recipe: delish.com)
———————————-
French Dip Sliders

5 T. butter, divided
1 large onion, thinly sliced
2 sprigs plus 1/4 tsp. fresh thyme
kosher salt/black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast beef
12 slices Provolone cheese
1/4 tsp. garlic powder
1 T. minced garlic
1 1/2 C. (low sodium) beef broth
1 T. Worcestershire sauce

Preheat oven 350 degrees F.
In large skillet over medium-high
heat melt 2 T. butter. Add onion &
thyme sprigs – season with salt/pepper.
Cook, stirring occasionally, until caramelized,
about 15 minutes. Discard thyme sprigs.
Place bottom halves of buns on a large
baking sheet & top with roast beef,
cheese, caramelized onions & bun tops.
Melt 2 T. butter & brush on top of buns.
Sprinkle tops with garlic powder, salt &
parsley – bake until cheese is melty
& sliders are warmed through, about
10-15 minutes.

Prepare Au Jus:

Add remaining 1 T. butter to same skillet
& melt over medium heat. Add garlic &
cook 1 minute then add beef broth,
Worc. sauce & thyme – season with
salt/pepper – simmer until slightly
reduced, about 10 minutes. Serve
sliders with Au Jus for dipping.
Makes 12

(recipe: delish.com)
—————————————-
Philly Cheesesteak Nachos

2 T. vegetable oil
1 large onion, thinly sliced
2 large bell peppers/seeded,
thinly sliced
kosher salt/black pepper
1 tsp. Italian seasoning
1 lb. sirloin steak, thinly sliced
2 C. shredded Provolone cheese
1 C. shredded mozzarella cheese
1 large bag tortilla chips

Preheat oven 375 degrees F.
Line a large baking sheet with foil. Heat
1 T. oil in large skillet over medium heat;
add onion & peppers – season with salt/
pepper. Cook, stirring often, until onions
& peppers are tender, about 5 minutes.
Push peppers & onions to side of pan &
add 1 T. oil to other side. Add steak in a
single layer & season with salt/pepper.
Cook until steak is seared on one side;
season with salt/pepper & Ital. seasoning
then mix steak together with onions &
peppers. On prepared baking sheet add
about half the chips in a layer. Top with
half of mozz & half Provolone cheeses,
half steak & peppers. Repeat to make
another layer with remaining
ingredients. Bake about 15 minutes
until cheese has melted. Serve
immediately.  Serves 6

(recipe: delish.com)
——————————–

Crockpot Buffalo Chicken Nachos

1 lb. boneless, skinless chicken breasts
garlic salt, to taste
salt/pepper, to taste
1 (12 oz) bottle Buffalo Wing sauce
1/2 C. ranch salad dressing
1/2 lb. Velveeta cheese, cubed
1 (10 oz) can diced tomatoes w/green
chilies
1 (12 oz) pkg. tortilla chips
=
Place chicken in crockpot; sprinkle top
with garlic salt, salt/pepper. Pour in
enough Buffalo Wing sauce to cover
chicken. Cover & cook on Low about
4 hours, until chicken is very tender.
Shred chicken using 2 forks & drain
off any excess liquid. Stir in Ranch
dressing.
In a saucepan, combine Velveeta
with tomatoes/green chilies – cook &
stir until cheese melts.
On a large serving plate layer tortilla
chips. Spoon cheese sauce over chips &
top with shredded chicken. Serves 6-8

(recipe: gooseberrypatch.com)
———————————–
Bacon Cheeseburger Dip

1 lb. lean ground beef; cooked &
drained – season well with salt/pepper
1 (8 oz) brick Velveeta cheese, cubed
2 T. ketchup
2 T. mustard
2 T. Worcestershire sauce
6 slices bacon, cooked/diced
2 C. shredded Cheddar cheese
shredded lettuce
pickle slices

Dippers:  tortilla or corn chips
=
In large skillet season beef well
with salt/pepper & cook – drain.
In medium saucepan melt Velveeta
over medium heat until melted.
Stir in cooked beef, ketchup, mustard,
Worc. sauce – mix until combined.
Pour mixture into a 9 X 13″ baking dish &
top with diced bacon, shredded cheese,
lettuce & pickle slices. Serve with dippers.
Serves 8

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

Ranch Sausage Cups

1 pkt. dry (Hidden Valley) Ranch dressing
mix (prepare accordg. to pkg. directions)
1 (10 oz) pkg. breakfast sausage, browned/
drained
1 (8 oz) pkg. Mexican 4-cheese blend cheese
1/2 C. green or red bell pepper, chopped
(optional)
1 (12 oz) pkg. won ton wrappers* cut into
fours
=
In a bowl mix prepared ranch dressing
to cooked sausage; mix in cheese (&
bell peppers, if using). Refrigerate
30 minutes.
=
Preheat oven 350 degrees F.
Lightly spray standard muffin tins with
nonstick cooking spray. Place one
wonton wrapper in each muffin tin &
bake 5-7 minutes until lightly golden
brown. (Watch them carefully so they
don’t get too brown!)
Remove from oven & let cool slightly.
Add 2 T. sausage mixture to each cup &
return to oven 5-7 minutes until cheese
melts & mixture is heated through.
Cool slightly before serving.
Makes approx. 48 cups

*these are usually found in the
refrigerated vegetable section in
grocery stores

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

Thin Mint Poke Cake

1 (15.25 oz) box chocolate cake
mix, prepared accordg. to pkg.
directions for a 9 X 13″ baking
dish
1 (14 oz) can sweetened
condensed milk
1 (11.75 oz) jar hot fudge sauce

Frosting:

1/2 C. butter, softened
2 T. milk
2 C. powdered sugar
1 1/2 tsp. peppermint extract
green food coloring
1 pkg. Andes mints, coarsely chopped

Prepare cake accordg. to pkg. directions
for a 9 X 13″ baking dish – let cake cool
completely. Using a fork or spoon handle,
poke holes over top of entire cake. Pour
sweetened condensed milk over cake, letting
it soak into the holes. Heat up hot fudge
in microwave then drizzle & spread over top
of cake.

Frosting:

Beat all frosting ingredients together until
smooth then spread over cake. Sprinkle
top with chopped Andes mints & refrigerate
at least 1 hour before serving. Serves 12

(recipe: sixsistersstuff.com)

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

Enjoy your day!

Hugs;

Pammie

Last recipes for the New Year

Some tasty appetizers for you –

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

Dessert Cheese Ball
(Confetti Cookie Dough Ball)

1 1/2 blocks cream cheese,
softened
4 T. (1/2 stick) butter, softened
1/2 C. powdered sugar
1/4 C. packed brown sugar
1/2 tsp. vanilla
1 C. mini chocolate chips
3/4 C. assorted sprinkles

Nilla wafers & pretzels for dipping
=
In large bowl using elec. mixer, beat
cream cheese & butter until light &
fluffy. Beat in powdered sugar, brown
sugar & vanilla – fold in choc. chips.
On a work surface, place 2 overlapping
sheets of plastic wrap. Scrape cookie
dough mixture onto sheets. Using your
hands, form mixture into a ball then
place in a small bowl – cover tightly
with plastic wrap & refrigerate until
firm, 3 hours. (once it’s semi-firm,
about 2 hours, you can better shape
it into a ball).
In a small bowl pour sprinkles. When
ready to serve, transfer ball to a serving
platter & cover ball entirely with sprinkles.
(if your ball is firm enough to roll, you
could roll it in sprinkles).
Serve with Nilla wafers & pretzels.
Serves 10-12

(recipe: delish.com)
———————————-

Crab Cakes

8 oz lump crab meat
1/3 C. cracker crumbs
1/4 C. bell pepper, chopped
1 green onion, finely chopped
(more for garnish)
1 egg
3 T. mayonnaise
1 T. Old Bay seasoning
2 tsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. kosher salt
1/8 tsp. red pepper flakes
1/3 C. vegetable oil (for frying)
flour – for dusting
lemon wedges – for serving

Sauce:
1/2 C. mayonnaise
2 T. scallions, chopped
1 T. Dijon mustard
1 T. garlic, minced
1 T. relish (or chopped dill pickles)
1 tsp. pickle juice
1/2 tsp. hot sauce (or more, to taste)
1/4 tsp. smoked paprika
a splash of Worcestershire sauce
kosher salt, to taste

Cakes:
In large bowl mix all ingredients except
flour & oil – shape mixture into patties.
Dust patties with flour & place in a single
layer on a plate – chill 30 minutes.

When ready to cook: heat oil in a large
skillet over medium heat (when oil is hot:)
carefully place crab cakes in pan & fry
2-4 minutes, until golden brown. Carefully
flip crab cakes & fry on other side until
golden brown. Transfer to a paper towel-
lined plate to drain then serve with sauce,
chopped green onion & lemon wedges
Serves 4

Sauce:
Mix all ingredients for sauce in a medium
bowl until well combined. Keep refrigerated
until ready to serve.

(recipe: realhousemoms.com)
————————————
Beer-Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped
=
Dippers:
crackers
cut up fresh veggies
=
In medium bowl beat cream cheese,
Ranch dressg & beer using an elec.
mixer until blended. Stir in cheese &
onions & refrigerate several hours
until chilled. Serves 15

(recipe: kraftrecipes.com)
———————————
2-Bite Nacho Cups
(appetizers)

1/2 C. milk
12 slices American cheese, chopped
120 small round tortilla chips (about
6 C.)
1/2 C. Pico de Gallo
1/2 C. guacamole

Suggested garnishes:
sour cream
chopped fresh cilantro
=
In small microwaveable bowl, micro-
wave milk on High 1 min.; stir in chopped
cheese & microwave 1 minutes until cheese
is completely melted & sauce is well blended,
stirring after 30 seconds. In a 24-cup paper-
lined muffin tin
stand 5 chips, overlapping
as necessary to fit inside cups. Spoon 1 T.
cheese sauce into each cup & top with 1 tsp
EACH Pico de Gallo & guacamole. Garnish
with optional garnishes. Serves 24

(recipe: kraftrecipes.com)
—————————————-
Sesame Chicken Bites
(appetizers)

Sauce:
3/4 C. mayonnaise
4 tsp. honey
1 1/2 tsp. Dijon mustard

Chicken:
1/2 C. dry bread crumbs
1/4 C. sesame seeds
2 tsp. minced fresh parsley
1/2 C. mayonnaise
1 tsp. onion powder
1 tsp. ground mustard
1/4 tsp. pepper
1 lb. boneless skinless chicken
breasts, cut into 1″ cubes
2-4 T. canola oil

In small bowl mix all sauce
ingredients – refrigerate until
serving.

In a shallow bowl mix bread crumbs,
sesame seeds & parsley. In another
shallow bowl mix mayo & seasonings.
Dip chicken into mayo mixture then into
crumb mixture, patting to help coating
adhere to all sides.
In large cast-iron or other heavy skillet
heat 2 T. oil over medium-high heat.
Add chicken & cook, in batches, until
chicken is no longer pink, turning
occasionally & adding additional oil
as needed. Drain on paper towels.
Serve with sauce.
Makes about 2 1/2 dozen bites with
3/4 C. sauce

(recipe: tasteofhome.com)
——————————–
Mini Crab Tarts

2 (1.9 oz, ea) pkgs. frozen miniature
phyllo tart shells
1 large egg
1/4 C. milk
1/4 C. mayonnaise
1 T. flour
1/8 tsp. salt
1 (6 oz) can lump crabmeat, drained
(& checked for bits of shell)
2 T. shredded Monterey Jack cheese
1 T. chopped green onion
(thinly sliced green onions – optional)

Preheat oven 375 degrees F.
Place tart shells in an ungreased 15 X 10 X
1 inch baking pan. In small bowl whisk
egg, milk, mayo, flour & salt until smooth.
Stir in crab, cheese & chopped onion – spoon
into tart shells. Bake 9-11 minutes until set.
Garnish with sliced onions, if using. Serve
warm. Makes 30

(recipe: tasteofhome.com)
————————————
Buffalo Wing Poppers

20 jalapeno peppers
1 (8 oz) pkg. cream cheese, softened
1 1/2 C. shredded mozzarella cheese
1 C. cooked/diced chicken
1/2 C. Blue Cheese salad dressing
1/2 C. buffalo wing sauce

Preheat oven 325 degrees F.
Spray a 15 X 10 X 1″ baking pan
with nonstick cooking spray.
Cut peppers in half lengthwise, leaving
stems intact (discard seeds). In small
bowl combine remaining ingredients;
pipe or spoon filling into pepper halves
& place in prepared pan. Bake, uncovered,
20 minutes for spicy flavor; 30 for medium
flavor & 40 minutes for mild.
Makes 40

NOTE: wear disposable gloves when cutting
peppers – the oils can burn the skin. Avoid
touching your face while handling these
peppers.

(recipe: tasteofhome.com)
—————————–

Ham & Brie Pastries

1 sheet frozen puff pastry, thawed
1/3 C. apricot preserves
4 slices deli ham, quartered
8 oz. Brie cheese, cut into 16
pieces

Preheat oven 400 degrees F.
Cover a baking sheet with
parchment paper.
On lightly floured surface, unfold
puff pastry. Roll pastry to 12 inch
square; cut into sixteen 3-inch
squares. Place 1 tsp. preserves in
center of each square & top with
ham & cheese, folding if necessary.
Overlap 2 opposite corners of pastry
over filling & pinch tight to seal –
place on prepared baking sheet.
Bake 15-20 minutes until golden
brown. Cool on pan 5 minutes
before serving. Makes 16

Freezer option:
Freeze cooled pastries in a freezer
container, separating layers with
waxed paper. To use: reheat pastries
on a baking sheet in preheated
400 degrees F. oven until heated
through.

(recipe: tasteofhome.com)
——————————-
Bacon/Cheddar Scones

5 slices bacon, cooked/crumbled
2 C. flour
1 T. baking powder
1 tsp. ground mustard
1/4 tsp. salt
1/4 tsp. black pepper
3/4 C. shredded Cheddar cheese
1 stick butter (8 T or 1/2 C., softened)
2 eggs
1/3 C. chopped onion
1/2 C. sour cream

Preheat oven 400 degrees F.
In large bowl whisk flour, baking powder,
mustard, salt/pepper, cheese & half the
crumbled bacon. Cut in butter until
mixture resembles coarse crumbs. Beat
eggs in a small bowl using a fork; add eggs,
onions & sour cream to bowl & mix well until
dough is wet & forms a ball in the bowl. Spray
a baking sheet with nonstick cooking spray &
place dough on sheet. Press dough with your
hands into a circle about 1/2 inch thick. Sprinkle
remaining bacon & press into dough. Cut dough
into 8 triangles (poster uses a pizza cutter). Bake
20-25 minutes until browned on top. Makes 8

(recipe: thesouthernladycooks.com)
======================

It’s a quiet day here – woke up to temps in
the mid 20’s and some snow on the ground –
thank heavens it melted when we got out
of church! YAY! (there’s still a little on the
ground, but nothing big).

We don’t have any special plans for New
Year’s – middle son has to work until 11 p.m.
(he’s a front desk clerk at a Hilton Hotel). I
have some chilled shrimp for husband & I,
just for fun – that’s it!

Hope you are having a good/relaxing day.
Pretty soon it will be a NEW year! (Felt
funny saying to a friend as we left church –
see you NEXT YEAR!).

Hugs;

Pammie

PS: Almost forgot! Gas today was $1.95/9 – WOW!