and here are MORE recipes!

Easy Carmelitas Cookies

1 (30 oz) tube refrigerated chocolate
chip cookie dough
1 (11 oz) bag caramels (Kraft)
1/4 C. evaporated milk
1 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Line a 9″ square baking pan with
parchment paper. Slice a little more
than half the dough into 1/4″ rounds
& place in single layer on pan. Use
your fingers to press the dough into a single,
solid, even layer. Bake 20-25 minutes until
just golden. Remove from oven & let cool
slightly. In a microwave-safe container
combine unwrapped caramels & evap.
milk – microwave on High 1 minute. Stir &
heat in 30-second intervals until caramels
are completely melted. Sprinkle choc. chips
over slightly cooled cookie crust & drizzle
caramel on top of chips. Crumble remaining
cookie dough (should be less than half
tube remaining) over top of caramel (does
not have to be perfect or even). Return to
oven & bake 12-15 minutes until just beginning
to turn golden brown. Let cool to room temp.
then refrigerate at least 2 hours. Let stand at
room temperature before cutting. Serves 16

(recipe: momontimeout.com)
—————————–
4-Ingredient Shortbread Cookies

1 C. butter ( 2 sticks)
2 1/2 C. flour
1/2 C. granulated sugar
1/2 tsp. salt

Preheat oven 325 degrees F.
Cut each stick of butter into 8 pieces
& place on a plate. Butter should be
cool (not cold) but not soft or melted.
Place oven racks at upper third & lower
third of oven.
Line 2 cookie sheets with parchment
paper.

In food processor, add flour, sugar & salt –
pulse a few times. Add half the butter
pieces & pulse a few times. Add remaining
butter & run processor in five-second bursts
until dough comes together, less than
1 minute – scrape sides if needed.
Pour mixture onto counter top. Using a small
scoop*, scoop out 24 portions onto counter.
Roll each piece with your hands and place
12 balls on each sheet, spaced evenly – press
down to about 1/4″ thick. Use a fork to press into
each cookie then turn fork & do again, making
a cross-hatch pattern. Bake 15 minutes – rotate
pans & racks & bake another 10-15 minutes until
tops start to turn golden & bottoms are lightly
browned (total 25-30 minutes). Remove with
a spatula to cooling racks & eat warm or cooled.
Store in air tight containers. Makes 24 cookies

*Poster used a #40 scoop – each cookie ball
weighed a little over a half ounce.

(recipe: afamilyfeast.com)
————————
Crispy Baked Wontons

1/2 lb. ground pork
1/2 lb. extra-lean ground turkey
1 small onion, chopped
1 (8 oz) can sliced water chestnuts
1/3 C. soy sauce
1 egg
1 1/2 tsp. ground ginger (can also use 3/4 tsp.
fresh grated ginger)
1 (12 oz) pkg. wonton wrappers*

Sweet & sour sauce, optional**
=
Preheat oven 400 degrees F.
Spray baking sheets with nonstick
cooking spray.
In large skillet cook pork, turkey & onion
over medium heat until meat is no longer
pink; drain & transfer to a large bowl. Stir
in water chestnuts, soy sauce, egg & ginger.
Place 1 wonton wrapper on the counter
with one point facing towards you. (Keep
remaining wrappers moist, covered with a
damp paper towel until ready to use). Place
2 heaping teaspoons of filling in center of
wrapper. Fold bottom corner over filling;
fold sides towards center over filling. Roll
towards the remaining point. Moisten the top
corner with a little water & press to seal –
place on prepared baking sheet & repeat with
remaining wrappers & filling.
Bake 10-12 minutes until golden brown, turning
once. Serve warm, with sweet & sour sauce,
if desired. Makes about 4 dozen.

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

*Wonton wrappers can usually be found in the
chilled part of the fruit/veggie aisle

**Sweet & sour sauce can usually be found in
the “International” aisle of most grocery stores

(recipe: tasteofhome.com)
—————————

Creamy Chicken Rice Soup

1 T. canola oil
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
1/2 tsp. minced garlic
1/3 C. uncooked long grain rice
3/4 tsp. dried basil
1/4 tsp. black pepper
2 (14.5 oz, ea) cans chicken broth
3 T. flour
1 (5 oz) can evaporated milk
2 C. cubed, cooked chicken breast

In large saucepan, heat oil over medium-
high heat; saute carrot, celery & onion until
tender. Add garlic; cook & stir 1 minute. Stir
in rice, seasonings & broth – bring to boil.
Reduce heat; simmer, covered, until rice is
tender, about 15 minutes. Mix flour & milk
in a small bowl until smooth & stir into soup.
Bring to boil; cook & stir until thickened, about
2 minutes. Stir in chicken; heat through.
Serves 4

(recipe: tasteofhome.com)
—————————

Garlic Parmesan Cheese Ball

11 oz. cream cheese, softened
1/3 C. grated Parmesan cheese
1/4 C. mayonnaise
1/2 tsp. dried oregano
1/4 tsp. garlic powder (or 1/2 to 1 tsp.
minced garlic)
3/4 C. chopped walnuts, optional

Assorted fresh cut vegetables and/or
crackers
==
In large bowl combine first 5 ingredients &
shape into a ball. Roll in walnuts if desired.
Wrap ball tightly with plastic wrap & chill
2 hours. Serve with vegetables and/or
crackers. Makes about 2 Cups

(recipe: tasteofhome.com)
———————-

Crockpot Parmesan Scalloped Potatoes

2 lb. Russet potatoes, thinly sliced
3 C. whipping cream
1/4 C. fresh parsley, chopped
2 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp. black pepper
3/4 C. freshly grated Parmesan cheese

Lightly spray insides of crockpot with
nonstick cooking spray. Layer potatoes
in bottom. In a bowl mix all (except
Parmesan cheese) ingredients & pour
over potatoes. Cover & cook on Low
5 1/2 to 6 1/2 hours (or High 2 1/2 to
3 1/2 hours) It is done when potatoes
are tender. Sprinkle Parm. cheese on top;
Cover & cook an additional 30 minutes.
Serves 8

NOTE: Poster said you can either stir in
the Parm. cheese or leave on top – your
choice.

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

Crockpot Cranberry Chicken

1 broiler/fryer chicken (3-4 lb),
cut up
1 (14 oz) can whole-berry cranberry
sauce
1 C. BBQ sauce
1 small onion, finely chopped
1 rib celery, finely chopped
1/2 tsp. salt
1/4 tsp. black pepper

Hot cooked rice to serve 6
=
Place chicken in crockpot. In small bowl
combine cranberry sauce, BBQ sauce,
onion, salt/pepper – pour over chicken.
Cover & cook on Low 5-6 hours until
chicken is tender. Serve with rice

Freezer option:
After cooking, cool chicken – cover &
freeze with sauce in freezer containers.
To use: partially thaw in fridge overnight.
Reheat in a foil-lined 9 X 13″ baking pan
in preheated 325 degrees F. oven until
heated through, covering if necessary
to prevent excess browning.

(recipe: tasteofhome.com)
————————

Hash Brown Breakfast Casserole

1 (16 oz) pkg. bacon, diced (can also use
ham, sausage, veggies, etc.)
1 onion, diced
8 eggs
1 tsp. salt
1 tsp. black pepper
1 tsp. hot sauce (optional)
4 C. frozen hash browns, thawed
8 oz. sharp Cheddar cheese, shredded
6 oz. Swiss or Gruyere cheese, shredded
1 (16 oz) tub small curd cottage cheese
(optional topping: fresh snipped chives)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a large skillet
add bacon & cook over medium heat until
crisp; add onions & cook until translucent.
Remove from heat & drain on paper towel.
In large bowl whisk eggs, salt/pepper & hot
sauce. Add hash browns, shredded cheeses,
cottage cheese, bacon & onions – mix to
combine. Scoop mixture into prepared dish
& bake 35-45 minutes until center is set. Let
casserole rest 5-10 minutes before serving.
Top with fresh snipped chives, if desired.
Serves 12

(recipe: momontimeout.com)
—————————-

Peanut Butter Snowballs

1 C. powdered sugar
1/2 C. creamy peanut butter
3 T. butter, softened
1 lb. white candy coating, coarsely
chopped
chopped peanuts, optional

Line a baking sheet with waxed paper.
In a bowl combine sugar, peanut
butter & butter – chill in freezer 30
minutes unitl easy to handle. Shape into
1 inch balls & place on prepared sheet.
Freeze 30 minutes until firm.
Meanwhile –
Melt candy coating in a microwave-safe
bowl. Dip balls in coating & place on waxed paper
to harden. If desired, sprinkle with chopped
peanuts. Makes 2 1/2 dozen

(recipe: tasteofhome.com)
——————————-

Caramel Apple Sheet Cake

2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 C. sugar
1 C. brown sugar (loosely packed)
1 tsp. cinnamon
1 C. butter
1 C. water
1/2 C. buttermilk
2 eggs
1 tsp. vanlla
2 C. chopped apples

Glaze:
1/2 C. butter
1/4 C. milk
3 1/2 C. powdered sugar
1/2 tsp. vanilla
1/4 C. caramel sauce
dash salt

Preheat oven 400 degrees F.
Spray a large cookie sheet (poster
used a 11 X 17″ rimmed cookie sheet)
with nonstick cooking spray.
In large bowl using elec. mixer, add flour,
baking soda, salt, sugar, br. sugar & cinnamon-
mix to combine.
In a medium saucepan add butter & water –
bring to boil over medium-high heat. Pour
into dry ingredients & mix on Low speed
2 minutes. Add buttermilk, eggs & vanilla –
mix to combine. Fold in apples.
Pour batter into prepared pan & spread
evenly – make sure apple pieces are
evenly distributed. Bake 17-20 minutes
until a toothpick inserted into center comes
out clean.

Glaze:
In large glass measuring cup add butter &
milk. Heat in microwave until melted. Add
rest of glaze ingredients & whisk to combine.
Pour glaze over cake while cake is still warm.
Serve immediately or cool & serve at room
temp. Serves 16-20

(recipe: jamiecooksitup.net)

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

Hope you are all in good health and beginning to
enjoy the Christmastime. I managed to get all of
the Christmas decorations up yesterday (except
for the major tree which I’ll attempt to get up in
the next few days). So far, ‘things to do’ are
proceeding ‘on schedule’ so I’m happy.
Babysat for 4 hours today and he slept for
almost all of that so I managed to get almost
2 pairs of baby booties knit; I sort of put that
project on hold about a month ago and decided
it was time to start knitting them again.

Stay healthy & warm!

Hugs;

Pammie

Slowly getting it done!

Almost every year I find myself more and more NOT in the Christmas spirit; don’t really have a good reason why, I just feel like I really don’t want to do decorations, baking, shopping, etc. (Blame it on old age, I guess . . . I’m 71 1/2). Today I had a chat with another friend who’s older than me by ‘some’ years and she, too, feels that way but . . . after our chat I found myself saying: “Do I REALLY want to have THAT attitude?” That got me up & off my comfy chair and climbing the stairs in search of all the decorations. After some work I’m happy to say the house looks much more Christmasy! I’m debating putting up the tree on top of the baby grand piano (lots of work) but we’ll still have the other fiber-optic tree in the dining room if I ‘opt-out’. After my hips decided I’d had more than enough climbing stairs I finally quit for the time being – there’s always another day and I made it BEFORE Christmas! (one year I got to almost 3 days from Christmas – that was really pushing it).’

===========

White Chocolate/Caramel Fudge

3 C. white chocolate chips (can also
use semi-sweet or dark chocolate)
1 (14 oz) can sweetened condensed milk
4 T. butter
1/2 tsp. vanilla
1 C. chopped pecans
1/2 C. caramel sauce – room temp.

Line a baking tray with parchment
paper.
In a medium glass bowl combine choc.
chips, milk & butter. Microwave 90 seconds.
Stir & heat another 15 seconds. Stir & heat
an additional 15 seconds (only if needed).
There will still be a few pieces of unmelted
chocolate). Add vanilla & nuts – stir to combine.
Scoop onto prepared tray & spread with a
spatula to approximately 1 inch thickness.
Drizzle top with caramel sauce & lightly
swirl caramel into fudge using a knife or the
end of the spatula. Chill until ready to serve.
Slice into 1-inch squares & store in an air-
tight container, refrigerated, for up to a week.

(recipe: barefeetinthekitchen.com)
——————————

Chicken Balsamico

1 T. olive oil
1 1/4 lb. skinless boneless chicken
breast halves
1 clove garlic, minced
3 T. balsamic vinegar
3/4 C. water
1 (10.5 oz) can cream of chicken
soup
1 C. diced plum tomatoes (OR)
1/2 C. thinly sliced sun-dired tomatoes
1/2 C. sliced, pitted kalamata olives
(optional)
1/2 tsp. dried oregano, crushed
1/4 C. crumbled feta cheese
4 C. hot, cooked orzo pasta

In large skillet heat oil over medium-
high heat. Season chicken as desired &
cook in skillet 10 minutes until well
browned on both sides – remove from
pan. Stir garlic, vinegar & water into
skillet – cook & stir 1 minute. Stir in
undiluted soup, tomatoes, olives (if using)
& oregano – heat to a boil. Return chicken
to skillet – reduce heat to Low & cook 5
minutes until chicken is cooked through.
Season to taste & sprinkle with cheese.
Serve chicken & sauce with cooked orzo.
Serves 4

(recipe: campbells.com)
——————-

Lasagna Dip

6 uncooked lasagna noodles
2 T. grated Parmesan cheese
2 T. Italian seasoning
1/2 tsp. garlic powder
oil for deep-fat frying

Dip:
1/2 lb. bulk Italian sausage
2 C. whole-milk ricotta cheese
1 C. spaghetti sauce
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C. shredded Italian cheese blend

Cook lasagna noodles accordg. to pkg.
directions; drain. Cut cooked noodles
into 2 inch pieces & prick each piece
several times with a fork. In a small
bowl mix Parm. cheese, Italian seasoning
& garlic powder. Place several paper
towels on a plate or wire rack.Heat oil
to 375 degrees F. using an elec. skillet or
deep fryer. Fry noodles in batches 1-2
minutes or until golden brown, turning once.
Drain on paper towels & immediately
sprinkle with cheese mixture.
Dip:
In large skillet cook sausage over medium
heat 4-6 minutes until no longer pink,
breaking into fine crumbles; drain. Stir in
ricotta, spaghetti sauce, garlic & seasonings;
bring to boil. Reduce heat; simmer, uncovered,
5 minutes until slightly thickened, stirring
occasionally. Transfer to a 1-qt. microwave-
safe dish. Sprinkle top with Italian cheese &
microwave, covered, on High 45-60 seconds
until cheese is melted. Serve with lasagna
chips. Makes 3 cups & 36 ‘chips’

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

Family-style Meatballs
(using no bread or fillers)

1 small onion, finely chopped
2 cloves garlic, finely minced
2 T. Parmesan or Romano cheese
1 T. fresh thyme, finely chopped (or)
1 1/2 tsp. dried)
1/2 tsp. paprika
1 egg
1 lb. lean ground beef
1 tsp. salt
1/3 tsp. black pepper
2 T. oil
Sauce:
1 large onion, coarsely chopped
4 cloves garlic, crushed
1 (20 oz) can tomato puree
1-2 dashes hot pepper sauce (optional)
2-3 T. fresh basil, chopped
10 oz. water
salt/pepper, to taste
====
Cooked pasta to serve 6
====
For Meatballs:
In large bowl mix all ingredients
except oil – shape into 24  even-
sized balls & chill at least 30 minutes.
Heat oil in large heavy skillet & add
meatballs. Brown over medium-high
heat on all sides (you might have to
do this in batches – don’t crowd the pan).
Remove browned meatballs & keep warm.

For Sauce:
In same skillet add onion & garlic; cook
over medium heat until they begin to get
tender. Lower heat & cover pan, allowing
onions to cook completely. Stir in tomato
puree, hot sauce & salt/pepper. Gently
boil over medium-low heat about 10
minutes so sauce reduces about 25%.
Add meatballs to skillet & half the fresh
basil – cover & simmer 10 minutes,
stirring occasionally. Add remaining
basil to garnish.

Serve over cooked pasta of your choice
Serves 6

(recipe: bakeatmidnite.com)
————————–
Spanish-style Creamy Garlic Soup

2 T. olive oil
1 (6 oz) pkg. Oscar Mayer Smoked ham,
coarsely chopped
12 large cloves garlic, chopped
1 t. Spanish paprika
1/4 tsp. ground cumin
1 (8 oz) pkg. cream cheese, cubed
3 (14.5 oz, ea) cans chicken broth

In large saucepan heat oil on medium-high
heat. Add ham & garlic, cook 1-2 minutes
until garlic is golden brown, stirring constantly.
Add paprika & cumin; cook & stir 1 minute or
just until seasonings are toasted. Stir in cream
cheese; cook & stir 1-2 minutes until cream
cheese is melted & mixture is well blended.
Add broth; stir – bring to boil; simmer on
medium-low heat 5 minutes, stirring
frequently. Serves 8

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

Crockpot Amazing Mac & Cheese

1 (18 oz) box elbow macaroni (uncooked)
3 C. shredded Cheddar cheese
9 oz. cream cheese, cut into chunks
2 1/2 C. milk
1 (12 oz) can evaporated milk
salt/pepper, to taste

Pour all ingredients in crockpot; stir.
Cover & cook on Low 2 1/2 hours (stir
after 2 hours – if it’s too thick, add a little
milk, stir & continue cooking 30 minutes.

(recipe: simplemost.com)
———————-

Sausage Cheese Squares
(appetizers)

1 (8 oz) tube refrigerated crescent
rolls
1 (8 oz) pkg. frozen fully cooked
breakfast sausage links, thawed/cut
into 1/2″ slices
2 C. shredded Monterey Jack cheese
4 large eggs
3/4 C. milk
2 T. chopped green pepper
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 425 degrees F.
Unroll crescent dough & place in an
ungreased 9 X 13″ baking dish – press
onto bottom & 1/2 inch up sides to form
a crust. Top with sausage slices & cheese.
Beat eggs in a bowl; add remaining
ingredients – mix & carefully pour over
cheese/sausages in pan. Bake, uncovered,
20-25 minutes until a knife inserted into
center comes out clean. Cut into 12 squares.

(recipe: tasteofhome.com)
——————————

Super Easy Lemon Butter Cookies

2 1/4 C. flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 T. butter, softened
1 (8 oz) pkg. cream cheese, softened
1 1/4 C. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 C. fresh lemon juice
1 tsp. vanilla
10 drops yellow food coloring
3/4 C. powdered sugar

In medium bowl whisk flour, baking
powder & salt. In large bowl using an
elec. mixer, beat butter & cream cheese
with sugar until light & fluffy (about 2
minutes). Beat in eggs, lemon zest &
juice, vanilla & food coloring. Beat in
dry ingredients until just combined.
Cover bowl with plastic wrap & refrigerate
until firm, at least 2 hours & up to over-
night.
===
Preheat oven 325 degrees F.
Line a baking sheet with parchment
paper. Place some powdered sugar
in a shallow plate or pie tin.
Roll dough into 2 inch balls then roll
in powdered sugar. Let stand 2 minutes
until sugar is absorbed then re-roll in
powdered sugar (do not shake off excess).
Place cookies about 2 inches apart on
prepared sheet & bake 18-20 minutes
until cookies crackle on top & are set but
still slightly soft in center. Transfer to a
coolin rack & cool completely.
Makes 24 cookies

(recipe: delish.com)

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

Going through the recipes that come into my emails
there are a LOT of cookie and appetizer recipes – am
thinking of doing a blog for each one, just so I can
share them all with you!
===========
DISCLAIMER:
Every once in awhile I need to state that the recipes
I feature on my blog are NOT my own – at the bottom
of each recipe is the site where I found it.
============

Our weather has been very cold but still CLEAR –
just a dusting of snow on the ground – YAY! Schedule-
wise, my days are pretty booked up for the next 2
weeks – sometimes that can make me feel a ‘tad’
anxious, but I’m doing well – my de-stresser is
knitting & crochet (of course – you knew that!).

It also seems to be a season of prayer for friends;
one of our church members just died Saturday –
he was 54 and five months ago got leukemia.
Another friend is awaiting test results for possible
cancer while yet another is having her thyroid
removed next week because of cancer. This is a
time, for those of us who put our trust and faith
in the Lord Jesus Christ, to draw nearer to the Lord,
pray more for others and let them know how much
they mean to you. Life is short and death is final – please
remember to let those you love and care for know
how much they mean to you.

Love and hugs;

Pammie

It’s been a quiet week . . .

Our weather has been GREAT (for me, at least) – it’s been in the 40’s, clear (a little rain) and NO SNOW! YAY! Managed to get a tiny bit of Christmas shopping done yesterday – like years past, I’m just ‘not feelin’ it. The older I get the more I would be content with just one small tree & no extra decorations (guess that’s because I’m the one doing all the dragging down, setting up, etc. of all the ‘stuff’). Anyway, am TRYING to ‘get in the mood’. I had originally planned on knitting some cotton spa cloths for several people but that kind of went by the wayside. Working on the 2 baby blankets & started another crocheted granny square one.

Like many people in our ‘older’ years, we once again needed to go over our Medicaid details with our provider. I’m sure you’ve all heard the commercials about making sure you sign up BEFORE Dec. 7th! (trying to make this a short story). We got our call Weds. evening – both my husband & I wanted to adjust our plans a bit. We got a very helpful, nice young lady; both of us were on house phones so she could speak to us. Almost done with husband’s plan and her computer screen froze. She promised to call us back quickly. No call – that evening, entire next day – finally we get a call at about 11:15 pm – yes, it was her. It seems that not only HER screen but the entire program locked up! To sum it up, we spent the next 45 minutes frantically rushing through all of both plans – my husband & I both on a house phone and on our own computers – CRAZY! She was very patient and kept asking if the final details reached our computers – NO. At the last minutes she had to do a phone/verbal confirmation for my plan but we got it done – YAY! Today I just now turned on my computer (about 6:30 p.m.) and 12 confirmation emails arrived! TOO funny! Well, at least NOW both my husband & I are covered with plans that work better for us AND save us a little $$$.

===========

Cinnamon Roll Poke Cake

Cake:
1 box vanilla or white cake mix plus
ingredients to make cake (eggs, oil, water)

Filling:
1 (14 oz) can sweetened condensed milk
4 T. melted, salted butter
1/2 C. brown sugar, packed
2 tsp. cinnamon

Frosting:
4 oz. cream cheese, softened/room temp.
1/3 C. butter, softened/room temp
2 C. powdered sugar
1 tsp. vanilla
1 T. heavy cream or milk
=
Cake:
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake mix accordg. to pkg. directions &
pour into prepared dish. Bake accordg.
to directions. After baking, allow to cool.
Using the end of a wooden spoon, poke
holes (in about 1-inch intervals) into top
of cooled cake.

Filling:
In small bowl whisk sweetnd cond. milk,
melted butter, brown sugar & cinnamon.
Pour filling into holes in cake & spread it
out using a butter knife or back of a spoon.

Frosting:
In medium bowl, mix cream cheese & butter
using an elec. mixer. Slowly mix in powdered
sugar, vanilla & milk (or heavy cream); mix
until smooth – spread onto cake. Sprinkle some
cinnamon sugar on top of frosting then
refrigerate cake 1 hour to allow cakes filling
to set. Serves 9

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

Warm, Layered Black Bean Dip

2 (15 oz., ea.) cans black beans, drained/
rinsed
1/4 tsp. ancho chili powder (or just regular
chili powder)
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. salt
3 poblano peppers roasted – (see note below)
1/3 C. cilantro leaves, packed
1 T. olive oil
1/3 C. corn, drained
1/3 C. diced tomato
4 oz. queso cheese, shredded/divided
=
Suggested dippers:
Corn chips, bruschetta, tortillas
=
Preheat oven 400 degrees F.
In a saucepan over medium heat, heat
beans. Add chili powder, cumin, salt/pepper –
combine well. When beans have warmed, mash
them. Add 1/4 C. (or more) of the shredded
cheese – mix well. If needed, add some of the
bean juice for a smooth consistency. Using a
food processor, place cilantro, peppers & 1 T.
olive oil – process until smooth; spread
mixture in bottom of an oven-safe dish.
Spread cilantro/pepper mixture over bean
mixture. Add tomato & corn then remaining
cheese. Bake 10-15 minutes until cheese
melts & begins to brown. Serve with dippers.
Serves 4

NOTE:  peppers – if not roasting peppers, make
sure you seed them before using – unless you
want it spicy.

(recipe: yummly.com)
——————————

Crispy Cheese & Bacon Potatoes

1/2 lb. bacon, cooked crisp/crumbled,
reserve 2-3 T. bacon grease
3 Russet potatoes (extra large, peeled/
chopped into 1/2 – 3/4″ pieces – about
6 C. worth)
1 tsp. kosher salt
3/4 tsp. ground black pepper
1 1/2 C. shredded Cheddar cheese (or
Mexican blend)
3 green onions, sliced thin

Preheat oven 400 degrees F.
Place reserved bacon grease on a sheet
pan. Place potatoes on pan & toss with
tongs to thoroughly coat. Sprinkle with
salt/pepper & spread potatoes out in
single layer. Bake 20  minutes; stir well &
bake an additional 20 minutes. Stir again,
making sure none of potatoes are sticking
to the tray. Bake another 15 minutes. Remove
from oven, stir again & sprinkle generously
with shredded cheese & crumbled bacon.
Return tray to oven & bake 2-3 minutes until
cheese has melted. Top with sliced green
onions just before serving. Serves 6

(recipe: barefeetinthekitchen.com)
———————————

Crockpot Stuffed Pepper Soup

1 lb. extra lean ground beef
1 C. onion, diced
1 (14.5 oz) can diced tomatoes with
basil, oregano, garlic
2 C. green peppers (and/or red peppers)
chopped
1 (15 oz) can tomato sauce
3 C. beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 C. cooked rice*

Brown beef & onions in skillet over
medium heat; drain & place in crockpot.
Add tomatoes (& juice) and rest of
ingredients. Cover & cook on Low
6-8 hours. Serves 8

*poster adds the rice before cooking;
some people like to add it at the end of
cooking.

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

Crockpot Lasagna

1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (29 oz) can tomato sauce
1 C. water
1 (6 oz) can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 (8 oz) pkg. no-cook lasagna noodles
4 C. mozzarella cheese, shredded
1 1/2 C. 4% cottage cheese
1/2 C. grated Parmesan cheese

In skillet cook beef & onion over
medium heat until meat is no longer
pink. Add garlic, cook 1 minute; drain.
Stir in tomato sauce, water, tomato
paste, salt & oregano. Spread 1/4th
of this mixture into ungreased crockpot.
Arrange 1/3 of noodles over sauce, breaking
to fit if necessary. Combine cheeses; spoon
1/3 of mixture over noodles – repeat layers
twice & top with remaining meat sauce.
Cover & cook on Low 4-5 hours until noodles
are tender. Serves 8

(recipe: tasteofhome.com)
———————

Chili Skillet

1 lb ground beef
1 C. chopped onion
1/2 C. chopped green pepper
1 clove garlic, minced
1 (16 oz) can kidney beans, drained/
rinsed
1 C. tomato juice
1/2 C. water
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 C. uncooked long grain rice
1 C. canned or frozen corn
1/2 C sliced ripe olives
1 C. shredded Cheddar or Monterey
Jack cheese
thinly sliced green onions (optional)

In large skillet over medium heat cook
beef, onion, pepper & garlic until meat
is no longer pink; drain. Add next 7
ingredients; simmer, covered, until
rice is tender, about 25 minutes.
Stir in corn & olives; cover & cook 5
minutes. Sprinkle with cheese; cook,
covered, until cheese is melted, about
5 minutes. If desired, top with green
onions. Serves 4

(recipe: tasteofhome.com)
———————–

Lemon Cream Cheese Bars

2 (8 oz, ea) tubes refrigerated crescent
roll dough, divided
2 lemons, zested/juiced/divided
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. granulated sugar
2 T. butter, melted
3 T. granulated sugar

Preheat oven 350 degrees F. Line the
bottom of a 9 X 13″ baking dish with foil*
& spray with nonstick cooking spray. Press
1 tube dough into bottom of prepared
pan, stretching to the edges. In a bowl mix
the zest of 1 1/2 lemons & juice from 2 lemons.
Using an elec. mixer, beat cream cheese &
1/2 C. sugar into lemon zest mixture until
smooth & creamy – spread over crescent
roll dough layer. Unroll 2nd can of dough &
layer over cream cheese mixture, gently
stretching dough to edges. Brush melted
butter over dough layer. In a bowl mix
remaining lemon zest & 3 T. sugar – sprinkle
over butter. Bake about 30 minutes until
top is golden brown. Allow to cool about
20 minutes. Lift dessert from baking dish
using foil & transfer to a cutting board.
Cut into squares, leaving on foil. Return
dessert to baking dish & refrigerate until
chilled, at least 1 hour. Makes 24

*Allow foil to drap over edges of pan,
making foil ‘handles’

(recipe: allrecipes.com)
——————————

Microwave Peanut Brittle

1 C. granulated sugar
1/2 C. light corn syrup
dash salt
1 to 1 1/2 C. shelled raw peanuts
(can use regular or pecans)
1 T. butter or margarine
1 1/2 tsp. baking soda
1 tsp. vanilla

Spray a baking sheet generously
with nonstick cooking spray. In a
3-qt. microwaveable bowl combine
sugar, corn syrup & salt; stir in nuts.
Microwave on High 9-10 minutes
until light brown (be sure to watch-
microwaves vary).
Stir twice while cooking (very hot –
be very careful not to get burned)
Stir in remaining ingredients – mixture
should be light & foamy. Quickly spread
as thin as possible onto prepared baking
sheet. Let cool & break into pieces.
Makes about 1 lb. brittle

(recipe: thesouthernladycooks.com)

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

Our ‘midwest’ weather is about to change &
get MUCH colder by Weds it’s supposed to be
a HIGH of 22! (good thing is – we might get a
little rain but it says 30% chance of snow
Weds – here in Michigan, that’s nothing!).

Hope you are all staying healthy & warm;

Enjoy your day!

Pammie

and just a few more leftover recipes . . .

There are SO MANY great recipes coming in for leftovers, I thought I’d share a few more . . .

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


Cranberry Orange Shortbread Cookies

1/2 C. dried cranberries (craisins)
3/4 C. sugar, divided
2 1/2 C. flour (spooned & leveled, not
scooped)
1 C. butter, cold/cubed
1 tsp. almond extract
zest of 1 orange
1-2 T. fresh orange juice (optional)

additional sugar to coat cookies before
baking, if desired
=
Line a baking sheet with parchment paper.
In a food processor, combine cranberries &
1/4 C. sugar – process just until cranberries
are broken down into smaller pieces. In a
large bowl combine flour & remaining sugar;
use a pastry cutter (or 2 knives) to cut in butter –
you want very fine crumbs. Stir in extract, cranberries/
sugar mixture, orange zest & orange juice (if using).
Use your hands to knead the dough until it comes
together & forms a ball – work dough until it comes
together. Shape dough into a log about 2 inches
in diameter & wrap in plastic wrap. Refrigerate for
2 hours (or up to 72 hours).
=
Preheat oven 325 degrees F.
Cut dough into slices about 1/4 inch thick. In a shallow
pan (like a pie tin) place about 1/2 C. sugar. Coat cookie
slices in sugar then place on baking sheet. Bake 12-15
minutes just until cookies are set. DO NOT over bake.
(poster did hers at 12 minutes). Let cookies cool
several minutes on sheet before removing to a cooling
rack – allow to cool completely. Store in airtight
container for up to 3 days (or freeze for up to 3 months)
Makes 30 cookies

(recipe: momontimeout.com)
————————-

Leftover Turkey & Stuffing Quiche

Crust:
one 9″ frozen pie shell

Filling:
1 C. crumbled leftover stuffing
1 C. chopped leftover turkey
1 C. shredded sharp Cheddar cheese
1/4 C. parsley leaves, roughly chopped
kosher salt
black pepper

Custard:
1 1/4 C. Half & Half
3 large eggs
1/4 tsp. freshly grated nutmeg
kosher salt
black pepper

=========
Par bake crust accordg. to pkg. directions.
Let cool slightly before adding filling.

Filling:
Sprinkle stuffing & turkey in shell; top
with cheese & parsley; season with a
little salt/pepper.

Custard:
In medium bowl whisk Half & Half,
eggs, nutmeg, 1/2 tsp. salt, 1/4 tsp.
pepper. Pour custard over filling.

Adjust oven temp. to 350 degrees F.
Bake quiche 35-45 minutes until set.
Let cool at least 30 minutes before serving
warm or at room temp.
Serves 6

(recipe: foodnetwork.com)
———————————-
(leftovers) Fried Mashed Potato Balls

3 C. leftover mashed potatoes
3 slices bacon, cooked/crumbled
2/3 C. shredded Cheddar cheese
2 T. thinly sliced chives
1/2 tsp. garlic powder
kosher salt
ground black pepper
2 eggs, beaten
1 1/3 C. panko bread crumbs
vegetable oil – for frying

In large bowl combine potatoes with
cooked bacon, cheese, chives & garlic
powder – season with salt/pepper. Stir
until all ingredients are incorporated.
Place eggs & panko in separate shallow
bowls (or pie plates). Use a small cooki
scoop to scoop 1 – 2 inch balls of potato
mixture. Roll in a ball in your hands then
dip first in egg, then in panko – repeat
until all potatoes are used.

Place 1-2 paper towels on a plate.
Heat 3 inches of oil in a large cast iron
skillet until a candy thermometer reads
375 degrees F. Fry potato balls in batches
until golden on all sides, 2-3 minutes; drain
& place on paper towel-lined plate. Season
immediately with more salt. Serves 5

(recipe: delish.com)
—————————–
Thanksgiving Egg Rolls

6 egg roll wrappers*
1 C. leftover turkey, shredded
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/3 C. leftover gravy – for dipping

Place 1-2 paper towels on a plate.
Place 1 egg roll wrapper on a clean
surface in a diamond shape – spread a
thin layer of cranberries. Add a few T.
mashed potatoes, then stuffing, then
turkey. Fold up bottom half & tightly
fold in sides. Gently roll, then seal
fold with a few drops of water – repeat
with remaining leftovers.
In large skillet over medium heat, heat
oil (should reach 1 inch up sides of pan).
until it starts to bubble. Add egg rolls
& fry until golden, 1 minute per side.
Drain & transfer to paper towel-lined
plate to cool slightly. Serve with heated
gravy. Makes 6

*You can usually find egg roll wrappers
in the chilled vegetable section of grocery
stores

(recipe: delish.com)
—————————-

Turkey Pot Pie Skillet

Filling:
2 T. butter
1/2 medium onion, diced
1 C. sliced carrots
1 C. sliced celery
2 tsp. minced garlic
1/4 C. flour
1 T. fresh thyme (or 1 tsp. dried)
1 tsp. salt
1/2 tsp. black pepper
2 C. chicken broth
1/2 C. milk
1 C. frozen peas
2-3 C. cooked, shredded turkey or chicken

Quick Biscuits:

1 C. self-rising flour (SEE BELOW)
1 tsp. garlic powder
1 1/2 tsp. sugar
1/4 tsp. salt
1/2 C. milk
1/4 C. melted butter
1/2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
In a 10″ oven-safe skillet melt butter
over medium heat. Add onions, carrots,
celery -cook about 5 minutes until tender.
Add garlic & cook until fragrant. Whisk in
flour, thyme, salt & pepper – cook 2 minutes.
Gradually whisk in broth & milk until mixture
is thickened, smooth & bubbly. Add frozen
peas & turkey; cook until heated through.
Remove from heat.
Biscuits:
In a large bowl combine self-rising flour, garlic
powder, sugar, salt, milk & butter  – stir to
combine. Fold in shredded cheese. Drop by
tablespoonful over filling in skillet, leaving
about an inch between biscuits. Bake 20
minutes until biscuits are lightly golden on
top. Let stand 5 minutes before serving.
Serves 6

To make self-rising flour:
1 C. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
=
Sift ingredients together & use in recipe
above.

NOTE: Filling can be made up to 24 hours
in advance. Top with biscuits before baking

(recipe: iwashyoudry.com)
———————-
Crockpot Cranberry/Orange Pork Roast

2 T. oil
1 flat, boneless pork loin roast (4 lb)
1 (14 oz) can whole berry cranberry sauce
1/2 C. Catalina salad dressing
1 T. soy sauce
1 T. cornstarch
1 tsp zest & 1/4 C. juice from 1 orange

Spray insides of crockpot with nonstick
cooking spray.
In large skillet over medium-high heat, heat oil.
Add meat; cook 4-5 minutes on each side until
evenly browned on both sides. Transfer to
crockpot.
In a bowl mix cranberry sauce, salad dressing &
soy sauce until blended; pour over meat.
Cover & cook on Low 4-5 hours. Remove meat
from crockpot, reserving liquid. Cover meat to
keep warm. In small bowl whisk remaining
ingredients until blended; stir into crockpot
liquids. Cover & cook on High 10 minutes until
thickened. Slice meat; place on a platter. Drizzle
lightly with sauce. Serve with remaining sauce
on the side. Serves 16

NOTE: for best results, do not cook the meat on
the High heat setting.

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

Crockpot Turkey Bean Soup

1 lb. ground turkey (or gr. beef), browned/
drained
1 T. butter
1 onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
1 (1 oz) pkg. dry onion soup mix
1 (16 oz) can Navy beans, drained/rinsed
1 (28 oz) can crushed tomatoes, (undrained)
1 (28 oz) can diced tomatoes, drained
1 T. dried parsley
1 T. dried basil
4 C. water
salt/pepper, to taste
=

small pasta shells, cooked
fresh grated Parmesan cheese, garnish
=
In large skillet over medium heat melt butter;
add onion, garlic & green pepper – saute until
tender & place in crockpot with rest of ingredients
(except pasta & Parm. cheese) – mix well. Cover &
cook on Low 4-6 hours. Stir in cooked pasta about
15 minutes before serving. Sprinkle top with fresh
grated Parm. cheese when serving, if desired.
Serves 6

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

Frosted Cranberry Drop Cookies

1/2 C. butter, softened
1 C. sugar
3/4 C. packed brown sugar
1/4 C. whole milk
1 large egg
2 T. orange juice
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 C. fresh or frozen
cranberries, chopped
1 C. chopped walnuts

Frosting:
1/3 C. butter
2 C. powdered sugar
1 1/2 tsp. vanilla
2-4 T. hot water

Preheat oven 350 degrees F.
Grease baking sheets.
In a bowl cream butter & sugars;
add milk, egg & orange juice – mix
well. In another bowl combine
flour, baking powder, salt & baking
soda – mix well & add to creamed
mixture – mix. Stir in cranberries &
nuts. Drop by tablespoonfuls 2 inches
apart onto greased sheets. Bake 12-15
minutes until golden brown. Cool on
wire racks.
Frosting:
In a saucepan over low heat melt
butter until golden brown, about 5
minutes. Cool 2 minutes then transfer
to a small bowl. Add sugar & vanilla.
Beat in water, 1 T. at a time, until frosting
reaches desired consistency. Frost cookies.
Makes about 5 dozen

NOTE: for more flavor, toast nuts before
adding to dough

If you prefer a bolder flavor, choose dark
brown sugar instead of light or golden brown.

(recipe: tasteofhome.com)

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

Have a great day!

Hugs;

Pammie

a little late but I’m still around!

Thanksgiving went well – husband just informed me we are now down to “just turkey” – his ‘afternoon snack’ just wiped out the mashed potatoes, gravy, green bean casserole and wild rice stuffing! Looks like there will be turkey pot pie in the very near future at our house!

Hope you all had a great holiday; I’m still not quite into the ‘holiday’ spirit – I’m not a big fan of decorating so have to kind of push myself into the ‘getting ready for Christmas’ theme. I’ve managed to order 2 Christmas presents – pretty pathetic, eh? I also ordered (through Groupon) a 4-person pass for my oldest son & his family to visit one of our local ‘treasures’: the Christmas Walk at Meadowbrook Hall/Estate in Rochester, Michigan. This is a gorgeous estate which originally belonged to the Dodge (as in motor car) family and the local florists decorate most of the house and estate with beautiful scenes, Christmas trees, wreaths, etc. When my sons were younger we did the tour of the estate and it is well worth it. (also found a DVD of some Gilbert & Sullivan operas my husband loves and doesn’t have) – that’s it . . . I’m just not overflowing with gift ideas this year! How about you?

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

Cranberry Apple Crisp

3 C. chopped, peeled tart apples
2 C. fresh or frozen cranberries
1 C. sugar
3 T. flour

Topping:
1 1/2 C. quick-cooking oats
1/2 C. flour
1/2 C. packed brown sugar
1/2 C. butter, melted
1/4 C. chopped pecans

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.
In large bowl combine apples,
cranberries, sugar & flour & pour
into prepared dish. In another bowl
mix topping ingredients until crumbly;
sprinkle over top of apple mixture. Bake
50-55 minutes until fruit is tender.
Serves 6-8

(recipe: tasteofhome.com)
—————————-
Easiest Peanut Butter Fudge EVER!

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

Spray or grease a sided baking
pan. (recipe did not give size but
photos look like a loaf pan or a
8 X 8″)
In a saucepan bring sugar & milk to
a boil stirring constantly (do not turn
heat on High) Once it comes to a
full rolling boil, boil 2 1/2 minutes then remove
from heat. Stir in peanut butter & vanilla
& pour into prepared pan. Let chill.

(recipe: facebook)
——————————-

Crockpot English Pub Split
Pea Soup

1 meaty ham bone
1 1/3 C. dried green split peas,
rinsed
2 ribs celery, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 C. water
1 (12 oz) bottle light beer
1 T. prepared English mustard
1/2 C. 2% milk
1/4 C. minced fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg

minced fresh parsley, optional garnish

Place ham bone in 4 qt. crockpot. Add
peas, celery, carrot & onion. Combine
water, beer & mustard; pour over veggies.
Cover & cook on High 5-6 hours or until
peas are tender. Remove ham bone from
soup. Cool soup slightly, trim any fat &
remove meat from bone (discard fat & bone).
Cut meat into bite-sized pieces & return to
crockpot. Stir in remaining ingredients. If
desired, top with minced parsley.
Serves 8 (makes 2 qts)

NOTE: For a less chunky soup, puree in batches
in a blender or food processor.

(recipe: tasteofhome.com)
————————

Pumpkin Ginger Soup

1 (3 lb) sugar pumpkin, halved/seeded &
quartered
6 fresh thyme sprigs
1 1/2 T. olive oil
1 tsp. kosher salt
ground black pepper, to taste
1 T. butter
2 large shallots, chopped
3 C. vegetable or chicken broth,
plus more, if needed
1 T. fresh grated ginger
3 fresh sage leaves, chopped
1/8 tsp. fresh nutmeg, plus more
for garnish
1/4 C. plain Greek yogurt

Garnishes:
chopped chives
pepitas (pumpkin seeds) optional

Preheat oven 400 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray. Place pumpkin
& thyme on sheet & drizzle with olive
oil; season with 1/4 tsp. salt & pepper-
gently toss to combine & arrange in a
single layer. Roast 60-65 minutes, stirring
halfway through until pumpkin is fork-
tender. Cool then remove peel. In a large
stockpot or Dutch oven heat butter over
medium heat. Add shallots & cook, stirring
occasionally, 4-5 minutes. Stir in pumpkin,
ginger, broth & sage. Season with 3/4 tsp.
salt & black pepper to taste. Bring to boil
then remove from heat. Puree using an
immersion blender (or regular blender,
in batches being very careful) until
smooth. Add yogurt & blend again.
Pour into 4 bowls & serve immediately
with chives plus more yogurt, pepitas,
chives & ground nutmeg, if desired.
Serves 4

NOTE: Soup can be frozen: Omit yogurt &
garnishes until ready to serve. Portion
cooled soup into ziplock freezer bags &
lay bags flat in single layer in freezer. Transfer
soup bags to refrigerator the night before
reheating then reheat over low heat,
stirring occasionally, until heated through.
Add yogurt & garnishes & serve.

(recipe: skinnytaste.com)
——————–

Sky-high Brunch Bake
(note: using 9-inch springform
pan & substitute)

1 (17.3 oz) pkg. frozen puff
pastry (2 sheets) thawed
6 eggs, beaten/divided (note:
reserve 1 T. eggs for later)
1 C. ricotta cheese
dash hot pepper sauce
2 (10 oz, ea) pkgs. frozen,
chopped spinach, thawed/
well drained
4 slices bacon, cooked/crumbled
1 1/2 C. shredded Cheddar cheese
1 C. chopped red bell peppers

Preheat oven 400 degrees F.
Spray springform pan with nonstick
cooking spray. Unfold pastry sheets &
roll out 1 sheet to an 11 inch square.
Roll out remaining sheet to a 12 inch
square & use to line the bottom & sides
of pan. In large bowl mix all eggs (minus
reserved 1 T. egg) with ricotta, hot sauce
& spinach. Layer half each: bacon, Cheddar,
ricotta mixture & peppers in crust – repeat
layers. Cover with remaining pastry sheet;
fold under edges then tuck inside pan. Brush
pastry with reserved egg & cut steam hole
slits in top crust. Bake 45-55 minutes until
golden brown. Cool 10 minutes. Run a knife
around the edges of the pan to loosen crust
before removing rim. Serves 12

NOTE: can be baked ahead & refrigerated for
several hours or overnight. When ready to serve,
bake, uncovered in 350 degrees F. oven 30-40
minutes until heated through.

If you don’t have a springform pan:
Preheat oven 350 degrees F.
Can be baked in a greased 9 X 13″ pan
instead. Roll out bottom & top pastry
sheets to fit dish. Line dish with foil withthen
ends of foil extending over sides of dish.
Spray with nonstick cooking spray. Bake
35-40 minutes until golden brown. Let
stand 10 minutes then use foil ‘handles’
to life from dish before cutting to serve

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

Sausage Dip

1 1/2 lb. bulk pork sausage
2 1/2 C. chopped fresh mushrooms
2 medium green peppers, chopped
1 large tomato, seeded/chopped
1 medium red onion, chopped
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. onion powder
2 (8 oz, ea) pkgs. cream cheese, cubed
1 C. sour cream

Tortilla chips, for dipping
=
In large skillet over medium heat, cook
sausage until no longer pink; drain. Add
next 8 ingredients & cook until veggies
are tender. Reduce heat to Low; add
cream cheese & sour cream – cook &
stir until cheese is melted & well
blended (do not boil). Serve warm with
tortilla chips. Makes 48 servings (6 C.)

(recipe: tasteofhome.com)
——————————-
Twice-baked Potato Casserole

6 medium russet potatoes
4 T. butter, softened (more for pan)
4 oz. cream cheese, softened
1 C. sour cream
1 1/2 C. whole milk
2 3/4 C. shredded Cheddar cheese, divided
10 slices cooked/crumbled bacon
5 green onions, sliced
3/4 tsp. garlic powder
kosher salt/ground black pepper, to taste

Preheat oven 400 degrees F.
Scrub potatoes then place directly on oven
rack – bake until soft & easily pierced,
1 hour to 1 hr, 15 minutes depending on size.
Remove from oven & let cool slightly. Slice
warm potatoes in half & remove flesh using
a spoon – place flesh in large bowl (discard
skin). Mash flesh & butter, cream cheese, sour
cream & milk – stir to combine until butter &
cream cheese is melted. Fold in 2 C. Cheddar,
3/4 ths of bacon, 3/4ths of green onion &
garlic powder – season with salt/pepper. Brush
a medium baking dish with butter & scoop
potato mixture into dish. Smooth top & sprinkle
remaining 3/4 C. Cheddar on top. Bake about
20 minutes until cheese is melty. Turn oven to
BROIL. Broil about 2 minutes until golden.
Let cool 10 minutes then top with remaining
bacon & green onions. Serves 6

(recipe: delish.com)
———————————-

(You could probably substitute turkey!)

Orange Chicken & Veggie Stir Fry

4 chicken breasts, cut into 2″ cubes
3/4 C. flour
1/4 tsp. salt
2 T. olive oil
5 large carrots, cut up small
1 onion, chopped small
2 bell peppers, cut into strips
6 stalks celery, cut up small
salt/pepper, to taste

Sauce:
3/4 C. fresh orange juice
1/4 C. soy sauce
1/2 tsp. ground ginger
2 tsp. rice vinegar
1/2 C. brown sugar
1/2 tsp. sesame oil
pinch red pepper flakes
2 T. corn starch
1 C. chicken broth

Suggested serving:
Cooked rice to serve 6
====
Heat a large skillet & add 1 T. oil.
In small bowl combine flour & 1/4
tsp. salt – dredge chicken pieces in
mixture until well covered. When oil
is hot, gently place chicken pieces in
skillet & cook until golden all over (about
10 minutes). Remove from pan & place
on a plate. Add 1 more T. oil to hot skillet
& cook veggies over medium-high heat
until crisp-tender – about 10 minutes.
In a medium saucepan add all sauce
ingredients – whisk until well combined &
bring to boil-it should thicken up. When
veggies are cooked add thickened sauce &
chicken to pan – stir well & serve.
Serve over cooked rice – serves 6

(recipe: jamiecooksitup.net)
———————-

Cinnamon Roll Muffins

Muffin Batter:
2 C. flour
1 T. baking powder
1/2 tsp. salt
1/4 C. sugar
3 T. butter, melted
1 C. milk
1 egg

Cinnamon mixture:
3 T. butter, melted
1 C. brown sugar
1 T. cinnamon
dash salt

Frosting Glaze:
1 T. butter, melted
1 T. maple syrup
1 tsp. vanilla
2 T. milk
1 C. powdered sugar
dash salt

Preheat oven 400 degrees F.
Line muffin cups with paper liners
(recipe makes 15 muffins) & spray
liners with nonstick cooking spray.
In medium bowl mix (from muffin batter):
flour, baking powder, salt & sugar – stir
with a fork. In large glass measuring cup
melt 3 T. butter; add 1 C. milk & stir to
combine. Add 1 egg & whisk into mixture-
pour into dry ingredients & stir but not
completely. Do not over mix.

Cinnamon mixture:
Melt butter in small bowl; add brown
sugar, cinnamon & dash salt – stir to combine.
Fold half of cinn. mixture into batter & stir
just until no streaks of flour. Fill muffin
cups a little more than half full. Sprinkle
remaining cinnamon mixture over top of
each muffin. Bake 12-15 minutes until a
toothpick inserted into center of muffin
comes out clean. Allow muffins to rest
in tin 5 minutes then transfer to a wire
rack to cool. (glaze will go on warm muffins)

Glaze:
In small bowl combine melted butter,
maple syrup, vanilla, milk, powdered
sugar & salt – whisk until smooth & glossy.
Drizzle over warm muffins.
Makes 15 muffins

(recipe: jamiecooksitup.net)

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

About 2 weeks ago I was getting a bit bored with
just working on the two baby blankets and came
up with the idea of crocheting some of my various
baby yarns into a granny-square baby afghan. I
found a crochet pattern which made a slightly
different granny square than I was used to, so I
went with that. It went very quickly so that I’m
considering making another one! It was fun
and the supplies didn’t take up a lot of room in
my knit bag. Here’s the blanket:

We’ve been lucky recently with our weather – after our 8 1/2 inches of snow about 2 weeks ago, it’s all melted and now it’s just cold and wet (raining – but it’s not turning into the white stuff – YAY!) Our forecast calls for highs in the 30’s all week and some rain so I really don’t mind that at all. You can walk & drive in rain!

Hope you are all in good health;

Hugs;

Pammie

and still MORE Recipes!

and now we’re into the HOLIDAY week! Are you ready? I have my grocery shopping list arranged now – not sure just yet whether to go shopping today or tomorrow but it will get done. TONS of great-sounding recipes coming in so I wanted to share while you still have time to shop!

===========

Pumpkin Cake w/Caramel Cider Sauce

1 1/2 C. flour
1 C. granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
dash ground nutmeg
3/4 C. cooking oil
1 (15 oz) can pumpkin puree
2 eggs

Sauce:
1/2 C. brown sugar
1 T. cornstarch
2/3 C. apple cider
2 T. heavy cream
1 T. butter
salt, to taste
=
Optional additional topping:
Vanilla ice cream
=
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a large
bowl using elec. mixer, combine
flour, sugar, baking powder, baking
soda, salt, cinnamon & nutmeg.
Add oil, pumpkin & eggs – mix until
blended & pour into prepared dish.
Bake 30 minutes. Cool completely
& top with sauce before serving.

Sauce:
In a saucepan whisk brown sugar &
cornstarch. Add cider & stir in cream,
butter & salt. Cook over medium-high
heat, whisking constantly, until large
bubbles form around edge of saucepan,
about 3 minutes. Reduce heat to Low &
allow to thicken, about 2 minutes. Pour
sauce over top of cake (OR) you can top
each cake slice with a scoop of vanilla
ice cream & drizzle sauce over ice
cream. Serves 8-10

(recipe: mommyskitchen.net)
————————–
Charleston Cheese Dip
(cheese & bacon)

1/2 C. mayonnaise
1 (8 oz) pkg. cream cheese, softened
1 C. grated sharp Cheddar cheese
1/2 C. grated Monterey Jack cheese
2 green onions, finely chopped
dash cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked/crumbled
=
Dippers:
Corn chips
Bagel chips
Crackers
=
Preheat oven 350 degrees F.
In medium bowl mix mayo, cream
cheese, Cheddar & Mont. Jack cheeses,
green onions & cayenne pepper. Transfer
mixture to a shallow baking dish. Top with
crushed crackers & bake 15 minutes until
heated through. Remove pan from oven &
top with bacon. Serve immediately with
corn chips, bagel chips or crackers for
dipping.

(recipe: mommyskitchen.net)
————————-

Cheesy Mushroom Crescent Roll
Appetizer

1/4 C. balsamic vinaigrette salad
dressing
1 lb. small fresh mushrooms, sliced
1 onion, sliced
1 (8 oz) can refrigerated crescent
dinner rolls
1/3 C. shredded Italian Mozzarella/
Parmesan cheese blend (Kraft)

Preheat oven 375 degrees F.
In large skillet heat salad dressing
over medium heat. Add vegetables &
cook, stirring, 5-7 minutes until
liquid is cooked off. Cool. Unroll
cresc. dough on a baking sheet &
firmly press perforations & seams
together to form a 12 X 18″ rectangle.
Top with vegetable mixture to within
1/2 inch of edges; sprinkle with cheese.
Roll up, starting on one long side. Bake
25-30 minutes until golden brown. Cut
into 8 slices to serve.
Makes 8 appetizers

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

Cranberry Cream Cheese Spread

1 (8 oz) pkg. cream cheese
1/2 C. dried cranberries, chopped
1/2 C. chopped dried apricots
1 tsp. grated orange zest

Assorted crackers, for serving
=
In large bowl beat cream cheese, cranberries,
apricots & orange zest until blended. Chill
until serving – serve with crackers.
Makes 1 1/2 C.

(recipe: tasteofhome.com)
—————-

Crockpot Turkey Breast

1 bone-in turkey breast (5-7 lb),
fully thawed
1 stick (1/2 C) butter, melted
1/2 tsp. rubbed sage
1 T. Italian seasoning
kosher salt, to taste
=
Place thawed turkey breast in
crockpot.* Pour melted butter
over & sprinkle with salt, then
sprinkle other seasonings over.
Cover & cook on Low 7-8 hours.

*Make sure you buy a turkey breast
that will fit in your crockpot. Poster
said the largest she’s been able to fit
in a 6 qt. crockpot is 7 lbs.

(recipe: southernplate.com)
———————-

Crockpot Hash Brown Casserole
(and OVEN version)

1 (26-32 oz) bag frozen hash browns,
thawed or frozen
1 (8 oz) tub sour cream
1 (10.5 oz) can cream of chicken soup
1/4 C. onion, chopped fine
1 1/2 C. shredded Cheddar cheese
1/4 C. butter, melted
salt/pepper, to taste (about 1/4 tsp. ea)

Spray insides of crockpot with
nonstick cooking spray.
In large bowl add hash browns, sour cream,
soup, onion, shredded cheese & melted
butter – mix to combine & spoon into
crockpot. Sprinkle salt/pepper on top.
Cover & cook on Low 4-5 hours until
done. Casserole should be crispy on
sides & bubbly throughout. Serves 8
=
Oven Version:
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare recipe
as above & place in prepared dish.
Bake 45-50 minutes. Let cool & serve

(recipe: mommyskitchen.net)
—————————

Skillet Fried Cinnamon Apples

4 T. butter
5-6 Granny Smith or Golden Delicious
apples, peeled/cored/sliced semi-thick
splash of fresh lemon juice
1/4 C. light brown sugar
1/4 C. granulated sugar
2 tsp. cinnamon
1/2 T. cornstarch
1/4 C. water
1/2 tsp. vanilla

In large cast iron skillet melt butter over
medium heat. Add sliced apples & splash
of lemon juice – saute apples 2-3 minutes.
In small bowl blend both sugars, cinnamon &
cornstarch – sprinkle over apples, stir to combine,
making sure all apples are fully coated. Add water
& vanilla – stir to combine. Lower heat to Medium-
Low & continue to saute 10-12 minutes until
the cinnamon syrup has thickened & apples are
fork-tender. Remove from heat & serve warm.
Makes 2-3 Cups

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

Easy Cranberry Fluff

1 C. fresh cranberries, rinsed/drained
1 (8 oz) can pineapple chunks
2 C. miniature marshmallows
2 C. shredded coconut
1 (8 oz) can pineapple tidbits, drained
1 C. chopped pecans
1 (8 oz) tub Cool Whip, thawed

Place fresh cranberries & pineapple chunks
in a food processor or blender  & pulse
together. Refrigerate 2 hours.
In a large bowl combine refrig. mixture with
marshmallows, coconut, pineapple tidbits
& pecans – fold in Cool Whip. Refrigerate
until ready to serve. Serves 10

(recipe: momontimeout.com)

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

Our weather has really been cooperating lately-
in the 40’s & clear; yes, there are ‘some’ piles of
snow here & there (usually from being plowed into
piles) but for the most part it’s SNOWLESS! YAY!
We actually have a predicted High of 53 on Weds.!
Some rain & clouds but you can walk & drive in
that!

Hope you are all staying warm & in good health.
Remember to not over stress yourself while attempting
to get all the arrangements/cooking/etc. done for the
holiday.

Hugs;

Pammie

More recipes!

Today is one of “THOSE” days – where it seems KEYS and I are not on speaking terms. Getting ready to go babysit – get out to the car with my purse, keys and knit bag. I have a remote-start car so I’d started the car a little earlier. Put everything where it needed to be and go to put the key in the slot – no car key! Believe me, I dug through everything at least twice. Finally, out of desperation I look at my knit bag again and there, sitting right on top, was the car key – UGH! I stopped at our mailbox on the way (we have a community/pedestal type mailbox) and got our mail. Went on my merry way, babysat, drove home and went to put my car key on my big key ring & get the house key ready – NO house key! OH NO! Again, tore through the car, my purse, my knit bag – no key. Drive to the mailbox IN THE DARK (and raining) to see if maybe it fell on the ground around the box. Just as I step out of the car I hear “Chink!” – it’s my keys – they were on my lap the whole time! UGH! Apparently they decided to come off the big ring all on their own. SOoooooo glad I’m home safe now! Crazy day!

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

Mini Gingerbread Loaves

18 graham crackers, finely crushed
(about 2 1/4 C.)
1 (3.4 oz) pkg. vanilla instant pudding mix
1/4 C. flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1 C. milk
1/2 C. sour cream
1 egg, beaten
2 T. honey
2-3 tsp. water, divided
1/2 C. powdered sugar

Preheat oven 350 degrees F.
Grease & flour FIVE 5 1/2 X 3 1/4
X 2 inch disposable mini loaf pans.
In medium bowl combine first 7
ingredients. Add milk, sour cream,
egg & honey – stir just until blended.
Pour into prepared loaf pans. Bake
30 minutes until a toothpick inserted
into centers comes out clean. Cool
completely.
Drizzle:
In small bowl add 2 tsp. water to 1/2 C.
powdered sugar – stir until blended. Add
remaining water, if necessary, until desired
drizzling consistency is achieved. Drizzle glaze
over loaves & let stand until glaze is firm.
Serves 12

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

Pumpkin Pie Dip

1 (15 oz) can pumpkin puree
3/4 C. brown sugar, not packed
1 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. pumpkin pie spice (or more,
to taste)
1 (6 oz) cup plain Greek yogurt
1 (8 oz) tub Cool Whip, thawed

Dippers: cut up apples, pears,
graham crackers or gingersnaps
=
In large bowl mix pumpkin with
brown sugar, vanilla & spices –
blend well. Mix in yogurt. Fold in
Cool Whip & refrigerate until
ready to serve.
Makes 12 servings

(recipe: skinnytaste.com)
————————-
Crockpot Harvest Pecan Sweet Potatoes

2 (29 oz, ea) cans sweet potatoes, drained
1/3 C. plus 2 tsp. butter, melted/divided
2 T. sugar
1/3 C. plus 2 T. brown sugar, packed/divided
1 T. orange juice
2 eggs, beaten
1/2 C. milk

Spray insides of crockpot with nonstick
cooking spray. In a large bowl mash
sweet potatoes. Mix in 1/3 C. melted butter,
sugar & 2 T. brown sugar. Add juice, eggs &
milk – beat well & place mixture in crockpot.
In separate bowl mix pecans, flour, rest of
brown sugar & butter – spread over potatoe
mixture. Cover & cookn High 3-4 hours.
Serves 8

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

Stuffing-stuffed Mushrooms

16 baby Portobello mushrooms
4 C. soft breadcrumbs
1/2 C. finely diced onion
finely chopped mushroom stems
2 T. chopped parsley
2 tsp. poultry seasoning
1/2 tsp. salt (to taste)
1/2 tsp. black pepper
1/2 C. unsalted butter, divided
1/2 C. cooked/crumbled milk pork
sausage (optional)

Preheat oven 350 degrees F.
Separate stems from mushrooms & finely
chop stems – place them in a kitchen towel
& wring out excess moisture. In large, heavy-
oven-proof skillet melt 6 T. butter over medium
heat. Add onion & diced stems – cook until onion
is tender but not browned; remove from heat &
slightly cool. In a large bowl place breadcrumbs &
add parsley, poultry seasoning, salt/pepper &
sausage (if using). Add skillet veggies & any butter
in skillet into bowl – stir so all breadcrumbs are
coated. Divide mixture evenly between mushroom
caps & place them in the skillet you cooked onions/
stems in. Melt remaining 2 T. butter & drizzle over tops.
Bake 20-30 minutes until mushrooms begin to brown &
are crisp on top. Serves 8

(recipe: bakeatmidnite.com)
—————————

Cranberry Butter
(appetizer)

1/2 C. cranberries, finely chopped
(fresh or frozen)
1 C. unsalted butter, softened
1/3 C. powdered sugar
1 orange – zested, minced

In a bowl combine all ingredients,
pressing together & mixing until
well blended. Place on a large piece
of plastic wrap & roll to form a log.
Squeeze out (or blot with a paper towel)
any excess liquid then refrigerate until
firm.
Cut into rounds & serve with small bread
slices or crackers
Serves 15

(recipe: food.com)
————————–

Butternut-Pineapple Crumble

1 medium butternut squash (4 lb,
peeled/cubed)*
1 (8 oz) can unsweetened crushed
pineapple, drained
1 (8 oz) carton spreadable honey nut
cream cheese
2 T. butter, melted
1/2 tsp. cinnamon
12 tsp. ground nutmeg

Topping:
10 shortbread cookies, crushed
1/4 C. butter, melted
1 T. sugar
3/4 C. honey-roasted sliced almonds

Preheat oven 350 degrees F.
Spray a 8″ square baking dish
with nonstick cooking spray.
Place squash in large saucepan;
cover with water & bring to boil.
Cook, covered, until tender, 15-20
minutes; drain. Cool slightly. Process
in a food processor until slightly chunky.
Add pineapple, cream cheese, butter,
cinnamon & nutmeg – process until
smooth. Transfer to prepared dish.

Topping:
Combine crushed cookies, butter &
sugar; sprinkle over squash mixture &
top with almonds. Bake, uncovered,
35-40 minutes, until edges are lightly
browned.
Serves 6

* You can substitute sweet potatoes
for the squash, if desired

NOTE: This dish is silky & smooth – if you
want a different texture you can skip
pureeing the pineapple.

(recipe: tasteofhome.com)
——————————-

Garlic & Herb Spaghetti Squash

1 large spaghetti squash, (or 2 medium0
butter
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
fresh parsley, chopped (optional)
fresh basil, chopped (optional)

Preheat oven 425 degrees F.
Using a sharp knife, pierce squash
in several random spots. Place it in
microwave for 3 minutes (makes
the skin much easier to cut). Carefully
remove from microwave; using a sharp
knife, cut both ends of squash off. Slice
squash in 2 long halves (cut horizontally)
& using a spoon, scoop out the seeds.
Line a large baking sheet with parchment
paper & place squash halves, cut sides
down, onto sheet. Bake 30-40 minutes
until squash is soft when pierced with a
fork. Carefully remove pan from oven &
turn each half over (peel sides down). Bake
an additional 15 minutes until insides are
soft & easily shreddable with a fork.
Remove pan from oven – using a fork, fluff
insides of squash. Add a little butter to both
squash halves & sprinkle remaining seasonings
over top; toss to combine. Serves 2

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

Wild Rice Soup

1/3 C. uncooked wild rice
1 T. canola oil
1 quart water
1 medium onion, chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
1/2 C. butter
1/2 C. flour
3 C. chicken broth
2 C. Half & Half cream
1/2 tsp. dried rosemary, crushed
1 tsp. salt

In medium saucepan combine rice,
oil & water – bring to boil. Reduce
heat, cover & simmer 30 minutes.
In Dutch oven, cook onion, celery &
carrot in butter until almost tender.
Stir in flour until well blended; cook
& stir 2 minutes. Slowly stir in broth &
undrained rice- bring to boil. Cook &
stir until slightly thickened (2 minutes).
Reduce heat; stir in cream, rosemary &
salt – simmer, uncovered, until rice is
tender, about 20  minutes.
Makes about 2 qts – 8 servings

(recipe: tasteofhome.com)
————————–

Cranberry Crisp Cake

1 box white cake mix, divided
2 T. butter, melted
1 tsp. water
1/2 C. chopped pecans, toasted
1 (12 oz) pkg. fresh or frozen cranberries
1/2 C. sugar
1/2 C. red raspberry preserves
6 oz. cream cheese, softened
3 large eggs
1/2 C. 2% milk
2 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Topping:
In a bowl combine 3/4 C. cake mix (dry),
butter & water – stir in pecans.

Filling:
In another bowl combine cranberries, sugar,
preserves & 2 T. cake mix

In a third bowl combine cream cheese, eggs,
milk, pie spice & remaining cake mix. Using
elec. mixer, beat on Low speed 30 seconds.
Beat on Medium 2 minutes then pour
batter into prepared pan & smooth top.
Spoon cranberry filling on top to within
1/2 inch of edges. Sprinkle with topping to
edges of pan. Bake 55-60 minutes until a
toothpick inserted into center comes out
clean. Cool in pan on a wire rack.
Serves 15

(recipe: tasteofhome.com)

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

That’s it for now – time to go relax a bit.
Dinner tonight is super easy: cheese-stuffed
brats on buns! I’ve learned – on nights when
I’m out late (special needs group, babysitting,
choir practice & evening church) dinner HAS
to be super easy.

Hope you had a great day!

Stay healthy & warm;

Hugs;

Pammie

and how are YOU doing?

It’s been a busy week so far – my husband & I attended a retired Telephone Operators luncheon yesterday and I saw someone I haven’t seen in over 35 years! We had a nice chat with old friends then stopped at Crossroads Pregnancy Center to deliver the three baby blankets I featured in the last post – it’s always nice to have someone really appreciate my efforts – they were thrilled. I told them I would be back in about 3 months with more.

I stopped at Kroger after my library knit group today and they are in FULL SWING with all the Thanksgiving food stuffs. Honestly, I’m not at all ready for this holiday – just don’t seem to be in ‘the mood’ but that doesn’t count, right? The day WILL go on and I WILL cook food & bring it to my oldest son’s house for that day. I’m getting LOTS of holiday recipes coming in so I knew I had to post soon.

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

Butter Pecan Layer Cake

2 2/3 C. chopped pecans
1 1/4 C. butter, softened/divided
2 C. sugar
4 large eggs, room temp.
2 tsp. vanilla
3 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. whole milk

Frosting:
1 C. butter, softened
8 to 8 1/2 C. powdered sugar
1 (5 oz) can evaporated milk
2 tsp. vanilla
=
Preheat oven 350 degrees F.
Grease & flour three 9″ round baking
pans.
Place pecans & 1/4 C. butter in a separate
baking pan & bake 10-15 minutes until toasted,
stirring frequently.
In large bowl cream sugar & remaining until
light & fluffy. Add 1 egg at a time, beating well
after each addition; stir in vanilla. Combine
flour, baking powder & salt; add to creamed
mixture alternately with milk, beating well
after each addition. Stir in 1 1/3 C. toasted
pecans. Pour mixture into prepared pans & bake
25-30 minutes until a toothpick inserted into
center comes out clean. Cool 10 minutes before
removing from pans to wire racks to cool
completely.
=
Frosting:
In a large bowl cream butter & powdered sugar;
add milk & vanilla – beat until smooth. Stir in
remaining toasted pecans. Spread frosting
between layers & on top & sides of cake.
Serves 16

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

Butternut Squash Panzanella Salad

6 C. cubed day-old French bread
(bite-sized cubes)
3 T. olive oil
1/2 tsp. chili powder
1/4 tsp. salt

Salad:
4 C. peeled/cubed butternut
squash (1 1/2″ cubes)
1 1/2 C. sliced fresh mushrooms
1/2 C. olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
6 C. fresh argula or fresh baby
spinach
6 T. sherry vinegar
3 shallots, thinly sliced
1/2 C. salted, roasted almonds
6 T. crumbed goat cheese

Preheat oven 400 degrees F.
Toss bread cubes with oil, chili
powder & salt – spread evenly on
ungreased 15 X 10 X 1″ baking sheet.
Bake about 5 minutes until golden
brown. Transfer to a large bowl & cool.

Spray another 15 X 10 X 1″ baking sheet
with nonstick cooking spray.
In another large bowl combine squash &
mushrooms. Add 2 T. oil, 1/4 tsp. salt &
1/4 tsp. pepper – toss to coat. Transfer
to sprayed sheet & toast until tender,
20-25 minutes, stirring occasionally.

Add arugula & squash mixture to toasted
bread. In small bowl whisk vinegar, shallots
& remaining oil, salt/pepper – drizzle over
salad; toss gently to combine. Top with
almonds & goat cheese. Serve immediately.
Serves 8

(recipe: tasteofhome.com)
——————————–

Roasted Honey Sweet Potatoes

6 medium sweet potatoes, peeled/
cut into 1-inch cubes
1/3 C. honey
1/4 C. olive oil
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. black pepper

Spray a 15 X 10 X 1″ rimmed baking
sheet with nonstick cooking spray.
Preheat oven 375 degrees F. Place
potatoes in large bowl. In another
bowl whisk honey, oil, salt, cinnamon
& pepper – add to potatoes; toss to coat.
Transfer to prepared baking sheet & roast
45-50 minutes until tender, stirring once.
Serves 12

(recipe: tasteofhome.com)
———————————
Fresh Ginger Carrot Salad

2 (8 oz, ea) cans unsweetened crushed
pineapple, undrained
3 1/2 C. shredded carrots
1 C. raisins
3/4 C. sweetened shredded coconut
1/2 C. chopped walnut
1 1/2 C. plain yogurt
2 tsp. minced fresh gingerroot.

Drain crushed pineapple, reserving
3 T. juice. In bowl combine pineapple,
carrots, raisins, coconut & walnuts. In
another bowl combine yogurt, ginger &
reserved pineapple juice – pour over
carrot mixture & toss gently to coat.
Refrigerate at least 1 hour before
serving. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Holiday Ham

7 lb. cooked, bone-in ham (or spiral
cooked ham)
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup

Place ham in large crockpot, flat
side down. Rub brown sugar all
over sides of ham then drizzle
with juice & syrup. Cover & cook
on Low 4-6 hours. Serves 12

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

Crockpot Sausage Dressing/Stuffing

7 C. seasoned stuffing cubes or croutons
1 medium tart apple, chopped
1/3 C. chopped pecans
1 1/2 tsp. rubbed sage
1/2 tsp. black pepper
1/2 lb. reduced-fat bulk pork sausage
1 large onion, chopped
2 ribs celery, chopped
1 (14.5 oz) can chicken broth
2 T. butter, melted

Spray insides of crockpot with
nonstick cooking spray.
In large skillet cook & crumble sausage
with onion & celery over medium-high
heat until sausage is no longer pink.,
4-5 minutes; drain. In large bowl combine
first 5 ingedients then mix with stuffing.
Stir in broth & butter – place in crockpot.
Cover & cook on Low 3-4 hours until
apple is tender, stirring once.
Serves 12

(recipe: tasteofhome.com)
————————

Bacon Cheese Ring
(appetizer dip)

3 C. shredded Cheddar cheese
1/2 C. shredded Mozzarella cheese
1/2 C. mayonnaise
1 C. cream cheese, softened
1/2 C. bacon bits
1/2 C. chopped green onions
1 (16 oz) jar strawberry preserves
1/4 C. pecan pieces

Butter crackers, for dipping
=
In large bowl mix shredded cheeses.
Add gr. onions & bacon bits – mix in
softened cream cheese & mayo. Be
sure not to make mixture too creamy or
it may not hold it’s form.

Spray a serving plate with nonstick cooking
spray. Sprinkle edges with pecan pieces –
place cheese mixture in center into a
ball-shape. Top with strawberry preserves.
Serve with butter crackers. Serves 12

NOTE: another tester used Pepper Jack
instead of mozzarella

(recipe: cdkitchen.com)
—————————

Cranberry Swirl Cheesecake

Sauce:
3/4 C. fresh cranberries
1/4 C. sugar
1/4 C. water
1/2 tsp. fresh orange zest

Crust:
3 oz. gingersnap crumbs (from 12
gingersnap cookies)
1 oz. pecans, crushed
1 1/2 T. light butter, melted

Cheesecake:
8 oz cream cheese
1/4 C. sugar
1/2 tsp. vanilla
1 (6 oz) tub plain Greek yogurt
2 egg whites
2 T. fresh lemon juice
1 T. flour

Preheat oven 350 degrees F.
Place oven rack in middle of oven
Line a 8 X 8″ baking pan with waxed
paper, leaving a 2-inch overhang on
all sides.

Sauce:
In small saucepan combine cranberries,
sugar, water & orange zest. Cook until
cranberries begin to burst & mixture
turns soupy, 6-7 minutes. Remove from
heat; allow to cool.

Crust:
In small bowl combine gingersnap
crumbs, crushed pecans & light butter.
Stir to  moisten crumbs then pour into
prepared baking pan. Spread in an even
layer, using bottom of a drinking glass
to help ensure the crust is even.

Cheesecake:
In medium bowl using elec. mixer,
beat cream cheese, sugar & vanilla
until smooth. Add yogurt, egg whites,
lemon juice & flour, mixing until just
combined. Pour mixture into pan over
crust & smooth with a spatula. Add
cooled cranberry mixture to a food
processor – puree until smooth (if
mixture is too thick, add 1/2 T. water).
Use a spoon to drop sauce over cheesecake
then swirl sauce with a butter knife.
Bake 25 minutes.
Allow to cool to room temp. & refrigerate
several hours to get well chilled. Once
chilled, cut into squares. Serves 9

(recipe: skinnytaste.com)

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

Because I had fun crocheting the last baby blanket AND
because I have so many small balls/skeins of baby yarn
I decided to try a (new to me) FLOWER granny square
& make a blanket out of leftover yarn. It’s going well
but because the squares are only 4 inches I will need
48 to complete the blanket (and then crochet an edge
around it). With that project, now I’m up to 3 baby
blankets and the baby booties – keeps me busy & out
of trouble!

Hope you are well and into the Fall/Thanksgiving
preparations. Weather-wise we have been blessed
with slightly warmer temperatures which have VERY
NICELY melted a LOT of the 8 1/2 inches of snow we
got last week. Roads & sidewalks are clear, driving is
great – walking is great and I’m happy! I don’t mind
a bit chilly – it’s the icy/mounded snow I worry about.

Stay warm & healthy;

Hugs;

Pammie

and HEeeeeeere’s Winter – full blast!

Yes, I live in Michigan and yes, we get the cold weather BUT – in mid-November? NO! I can remember Thanksgiving celebrations many years ago when we would get a light dusting of snow but 4-6 INCHES 2 weeks BEFORE Thanksgiving? NO!!! Yes, I read in our local paper a few days ago that we ‘might’ get an Arctic blast but really – 4-6 INCHES? It started during the night and is still coming down. I remembered to call a snow plow removal guy this morning to get signed up – that much snow will definitely bury our driveway. I don’t have anywhere to go today but my sons might. Ah, the fun . . . sigh.

Managed to start another baby blanket using the Star Stitch (same stitch was in one of the blanket photos from the last post.) It’s an easy stitch and, this time, I just decided to go with white and a blues/white variegated yarn, in stripes – looks nice so far (and this pattern goes rather quickly).

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

Pumpkin Spiced Snickerdoodles

1 3/4 C. (white whole wheat) flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. honey
1 tsp. vanilla
1 large egg
3 T. sugar
1 T. pumpkin pie spice

Preheat oven 375 degrees F.
Spray 2 baking sheets with
nonstick cooking spray. In medium
bowl combine flour, baking soda &
cream of tartar, stirring with a whisk.
In large bowl combine 1 C. sugar & butter;
using elec. mixer on medium speed, beat
until well blended. Add honey, vanilla &
egg – beat well. Gradually add flour
mixture to sugar mixture; beating
until just combined. Cover & chill
10 minutes.
In medium bowl combine 3 T. sugar with
pumpkin pie spice, stirring with a whisk
to combine. With moist hands, shape
dough into 42 (1-inch) balls. Roll balls
in sugar/pumpkin mixture & place
2 inches apart on baking sheets. Slightly
flatten with a fork.
Bake 5-7 minutes (cookies will be
slightly soft). Cool on sheets 2 minutes
then remove from pans & cool completely
in wire racks. Makes 42 cookies

(recipe: skinny taste.com)
————————–

Crockpot Turkey Breast w/Gravy

1 1/2 T. unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled/chopped
1 rib celery, chopped
6 cloves garlic, peeled/crushed
1/3 C. flour
2 C. chicken broth
1 C. water
1/4 C. dry white wine (can use water)
2 T. fresh sage
2 bay leaves
1 (5 lb) turkey breast, bone in/skin on
(removed later), trimmed of fat
salt/pepper

In a 12-inch skillet over medium-high
heat, melt butter. Add onion, carrot,
celery & garlic – cook 8-10  minutes until
onion is soft. Stir in flour; cook until
golden brown, about 2 minutes. Stir in
1 C. broth & scrape up any browned bits
on bottom of pan – smooth out any lumps
& pour into crockpot. Add remaining
broth, water, wine, sage & bay leaves to
crockpot. Season turkey with salt/pepper &
place skin-side-up in crockpot. Cover & cook
on Low 5-7 hours (until turkey reaches
165 degrees F. with an instant-read
thermometer). Transfer turkey to a cutting
board & tent loosely with foil – let it rest
20 minutes. Let liquid in crockpot set 5
minutes then remove the fat from surface
using a large spoon. Strain liquid into saucepan;
discard celery & bay leaves. Simmer until
thickened, about 15 minutes. Season with
salt/pepper, to taste. Discard skin & carve
turkey – serve with gravy. Serves 10

(recipe: skinnytaste.com)
————————–

Easy Garlic/Cheddar Biscuits

2 T. butter, melted
2 cloves garlic, minced
2 T. fresh chopped parsley
2 C. Bisquick baking mix
3.5 oz. shredded sharp Cheddar
cheese
2/3 C. milk

Preheat oven 400 degrees F.
Line a cookie sheet with parchment
paper. In small frying pan melt butter;
add half garlic & saute on Low heat
1 minute. Remove from heat; add
parsley. In large bowl combine Bisquick
mix, Chedd. cheese & remaining garlic.
Stir in milk & mix (do not over mix).
Drop batter by heaping Tablespoons
onto prepared sheet. Bake 10 minutes.
Brush or drizzle tops with melted
butter. Bake 5 more minutes until
lightly browned on bottoms.
Makes 14 servings

(recipe: skinnytaste.com)
—————————-
Brussels Sprouts Gratin

16 oz. brussels sprouts, trimmed of
outer leaves/sliced in half
1/4 tsp. kosher salt
black pepper, to taste
1/2 T. butter
1/3 C. chopped shallots
2 T. flour
3/4 C. milk
1/4 tsp. kosher salt
1 tsp. fresh thyme
1 T. grated Parmesan cheese
2 oz. grated Gruyere cheese, divided

Preheat oven 400 degrees F.
Spray a 8 X 12″ gratin or casserole
dish with nonstick cooking spray. Add
brussels sprouts & season with salt/
pepper. Spray more cooking spray
over sprouts & place in lower third
of oven. Bake 15 minutes, toss &
bake an additional 10 minutes.
MEANWHILE =
Heat a medium nonstick pan over
medium heat. Add butter & melt; add
shallots – cook until softened, 4-5 minutes.
Sprinkle flour over shallots  & whisk 1-2
minutes (making a roux). Add milk & stir
with a wooden spoon until roux is
incorporated into milk. Cook over medium-
low heat 4 minutes, stirring until sauce thickens.
Add fresh thyme, Parm. & half grated Gruyere
into sauce – stir until cheese melts & is
incorporated into sauce. Pour over brussels
sprouts & top with remaining cheese. Bake
15 minutes until top is lightly browned &
bubbly. Serves 6

(recipe: skinnytaste.com)
—————————-

Carrot Ginger Soup

1 T. unsalted butter
1 large white onion, chopped
3 C. vegetable broth
1 lb. peeled baby carrots
1 T. grated fresh ginger
1/4 C. sour cream
kosher salt
white pepper, to taste

Optional garnish:
2 T. fresh micro greens or chives
=
In large pot or Dutch oven melt
butter over medium heat; add
onions & cook, stirring often,
until onions are soft, 5-6 minutes.
Add broth, carrots & ginger – cover &
bring to boil. Reduce heat & simmer
until carrots are soft, about 30 minutes.
Add sour cream (using an immersion
blender or, in batches, in regular blender);
carefully blend until smooth. Bring soup back
to boil; adjust salt & pepper to taste. Ladle
into 4 bowls, garnish with a little more sour
cream & fresh chives, if desired.
Makes 5 Cups

(recipe: skinnytaste.com)
——————————

Paprika Chicken Thighs w/Rice

6-8 chicken thighs (bone in/skin on)
2 T. olive oil
2 T. butter
1 tsp. salt
1/2 tsp. black pepper
2 T. smoked paprika
1 tsp. garlic powder
pinch cayenne
1/2 C. chopped green onions
1/2 C. chopped sweet green or
red peppers
2 C. chopped baby spinach
1 (14.5 oz) can chicken broth
2 C. heavy cream
2 C. instant white rice
=
Optional garnish: chopped
green onions
=
In large skillet heat butter & olive
oil. In a shallow pan (like a pie plate)
combine salt, pepper, paprika, garlic
powder & cayenne. Roll each chicken
thigh in mixture & brown in skillet on
both sides until skin is cooked & blackened.
Remove thighs from skillet. Add green onion
& peppers to skillet & cook. Add baby spinach &
pour in broth & heavy cream – stir & bring to a
low boil. Add rice & simmer 3-4 minutes. Add
chicken back to skillet. Cover & simmer about
15 minutes. Remove from heat & let stand
5-10 minutes before serving so rice will soak
up liquid. Garnish with chopped green onions,
if desired. Serves 6-8

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

Crockpot Autumn Apple-Pecan Dressing

4 C. soft bread crumbs
1 C. saltine crackers, crushed
1 1/2 C. apples: peeled/cored/chopped
1 C. chopped pecans
1 C. onion, chopped
1 C. celery, chopped
2/3 C. chicken broth
1/4 C. butter, melted
2 eggs, beaten
1/2 tsp. black pepper
1/2 tsp. dried sage

Combine bread crumbs, cracker
crumbs, apples, pecans, onion &
celery in bottom of crockpot. In
a small bowl mix remaining ingredients
until well blended. Pour into crockpot &
toss to coat. Cover & cook on Low 4-5
hours until dressing is puffed & golden
around edges. Serves 12

(recipe: gooseberrypatch.com)


Skinny Apple Cobbler

Apple filling:
2 1/2 lbs. Gala apples, peeled/cored/
sliced 1/4″ thick
1/2 C. honey
2 T. cornstarch
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
pinch salt
2 T. fresh lemon juice
1/2 C. water

Topping:
1/4 C. white whole wheat flour
1/4 C. flour
2 T. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
2 T. chilled whipped butter
1/3 C. buttermilk
1 T. canola oil
1 tsp. light brown sugar, unpacked

Preheat oven 400 degrees F.
Spray 6 (8 oz) ramekins with
nonstick cooking spray.
In large, heavy pot combine all
apple filling ingredients – simmer
on Low heat 25 minutes, gently
stirring occasionally until apples
are soft. Divide into prepared
ramekins.
In medium bowl whisk flours,
gran. sugar, baking powder, baking
soda & salt. Cut in chilled butter
(MUST be cold), using a pastry
cutter (or 2 knives) until pebble-
sized pieces are formed. In small
bowl combine buttermilk & oil –
mix well. Add to dry mixture & mix
until just moistened, careful not to
over-mix. Spoon batter over apples
in ramekins. Sprinkle tops with
brown sugar & bake 30  minutes until
apples are bubbling & topping is
golden. Let stand 8-10 minutes before
serving. Makes 6

(recipe: skinnytaste.com)

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

Tomorrow night is my knit/crochet group
at Panera. As I posted on Facebook – ‘come
if you’re feeling ‘adventurous’! The weather
report says that it’s supposed to be clear by
tomorrow (no more snow) but I’m not really
sure I trust that report. Right now it’s a ‘balmy’
27 degrees F.; supposed to be a High of 25
tomorrow & no new snow expected until
Wednesday night and that’s just a ‘chance’ of
snow showers – we’ll see.

Glad I got out all my winter clothes – went
from short sleeved tops & jumped straight
into heavy sweatshirts! Oh well – that’s life,
right? Gotta ‘roll with the punches’, or so
they say.

Stay warm & healthy;

Hugs;

Pammie

A little drive in the country

Today I ‘attempted’ to deliver the three baby blankets to my new charity: Crossroads Center in Auburn Hills, MI. It’s about a 20 minute drive – beautiful day, I found it without much trouble EXCEPT the one thing I forgot to do: check their hours! Yep – closed Friday, Saturday, Sunday! Oh well – it was a nice little drive in the ‘country’. Here are the blankets:

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

Some really tasty-sounding recipes are coming in so I wanted to share.

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

Magic Pumpkin Layer Cake

1 box yellow or white cake mix
(plus ingredients to make cake)
1 (30 oz) can pumpkin pie filling mix
1 (12 oz) can evaporated milk
2 eggs
1 (3.5 oz) box instant vanilla pudding mix
2 tsp. pumpkin pie spice, divided
1 C. cold milk
1 (8 oz) tub Cool Whip, thawed

Optional topping/decoration:
mini cinnamon chips
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Prepare cake mix accordg.
to pkg. directions & pour into prepared
pan.
In a bowl mix pumpkin pie mix, eggs,
evap. milk & 1 tsp. pumpkin pie spice –
stir well & pour slowly onto cake batter
over entire cake. Bake 50-60 minutes.
(Cake will look a bit darker than what you’re
used to – that’s OK). Cool cake completely
(at least a couple hours)

Once cake is cooled, prepare topping:
Topping:
In a bowl combine instant pudding mix with
1 tsp. pumpkie pie spice; pour in cold milk &
whisk until pudding  begins to thicken. Gently
fold in Cool Whip & spread over cooled cake.
(sprinkle optional topping on top)
Serves 12

NOTE: You can serve this immediately but
poster recommends refrigerating at least
1 hour before serving.

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

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Crustless Spinach, Onion, Feta Quiche

1 medium onion, diced
6 oz. baby spinach
3 large eggs*
1/2 C. flour
1/2 tsp. baking powder
pinch cayenne pepper
1 1/3 C. milk
1/2 C. feta cheese

Preheat oven 350 degrees F.
Lightly spray (using nonstick
cooking spray) a 10 inch quiche/
tart pan (or pie plate). In medium
skillet cook onion with a bit of
vegetable oil (or cooking spray)
over medium-high heat until
translucent & tender. Add spinach
& cook until spinach wilts. Set
aside to cool for a few minutes.
In large bowl whisk eggs, flour &
baking powder. Whisk in milk then
stir in spinach mixture – pour into
prepared dish & top with feta cheese.
Bake 25 minutes until center is set
& outside edge is golden brown. Let
stand 5 minutes then slice & serve.
Serves 6

*NOTE: original recipe called for
2 eggs & 1/2 C. Egg Beaters (liquid
substitute)

(recipe: myskinnypoints.com)
———————————

Crockpot Cinnamon Roll Casserole

1 (12.4 oz) can refrigerated
cinnamon roll dough
1/2 C. whipping cream
4 eggs
2 tsp. vanilla
3 T. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
(sugar icing – optional, often
included in dough container)

Remove dough from can; cut
each piece into quarters. In large
bowl combine whipping cream,
eggs, vanilla, maple syrup, cinnamon
& nutmeg; whisk until smooth.
Place three-fourths of quartered
pieces in bottom of 4-quart crockpot.
Pour cream mixture on top & layer
remaining pieces on top. Cover &
cook on High 1 hour 45 minutes. If
your dough came with icing, drizzle
over warm casserole before serving.
Serves 4-6

NOTE: For a more festive flavor: omit
nutmeg & mix zest of 1 clementine
orange with 1 T. granulated sugar –
sprinkle over top of casserole instead
of using icing.

(recipe: cooktopcove.com)
————————————

Eggplant & Tomato Sauce (or
can be used on pasta)

1 medium eggplant, cut into 1/2
inch cubes
4 cloves garlic, smashed & chopped
2 T. olive oil
1 (28 oz) can plum tomatoes, do
not drain)
salt/black pepper, to taste
chopped basil or parsley – optional
garnish

Heat oil in large, deep skillet over
medium-high heat. When hot, saute
garlic in oil. Add eggplant & cook
about 3 minutes, until it begins to
soften. Coarsely chop the tomatoes &
add to skillet along with juices. Season
with salt/pepper & simmer, uncovered,
15-20 minutes. Add chopped herbs,
if using & serve over your favorite
(cooked) pasta. Serves 4 (3/4 C. sauce
each)

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

Bacon/Cheddar/Beer Cheese Dip

8 oz. cream cheese, room temp.
2 C. (8 oz) shredded Cheddar cheese
1/2 C. sour cream
1/2 C. beer
3/4 C. bacon bits
1 C. cooked yellow corn
3 T. diced jalapenos
1/3 C. salsa
=
green onion, sliced
limes – optional, for serving
cilantro – optional, for serving
=
In a large saucepan add cream
cheese, Cheddar cheese, sour cream &
beer over medium heat. Heat, stirring
regularly, until fully melted & smooth.
Add bacon bits, corn, jalapenos & salsa –
stir until well combined. Remove from
heat & pour into a serving bowl. Garnish
with green onions, limes, cilantro &
any other additional garnishes. Serve
warm.

(recipe: yummly.com)
—————————-
Peanut Butter French Toast

2 T. butter
4 slices white bread
1/2 C. creamy peanut butter
2 T. grape jelly
3 eggs, beaten
1/4 C. milk

(optional garnish: powdered sugar)
=
In a nonstick skillet over medium
heat melt butter.
Make 2 sandwiches with bread,
peanut butter & jelly. In a bowl
whisk eggs & milk. Dip each sandwich
into egg mixture & place in hot pan.
Cook sandwiches on each side (about
2-3 minutes per side) until golden.
Serve sprinkled with powdered sugar.
Serves 2

(recipe: gooseberrypatch.com)

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

Our weather has definitely kicked in to high
gear – it was 33 degrees F. when I got up today
and now it’s a ‘balmy’ 34! Light dusting of snow
on the ground but a beautiful clear blue sky so
even if it’s cold, it’s nice. (meaning: can be
tolerated with warm clothes/jacket/gloves).

This ‘no-babysitting’ week has felt strange (don’t
get me wrong – I’m not complaining, just commenting).
I was supposed to go out to lunch with a friend on Monday
but she cancelled. Tuesday was a kind of non-day – just
grocery shopping. Wed. Knit Group & special needs
group, yesterday – nada . . . just made my family’s
favorite dinner: Meat & Potato Pie (it’s basically just
a meatloaf in a 9 X 13″ pan frosted with mashed
potatoes then topped with Cheddar cheese – put it
under the broiler to melt the cheese – they love it.
Today – not much planned, either! Sure feels weird
with NO PLANNED things to do! I’m kind of tossing
around making another baby blanket with either
6 or 7″ squares using up a lot of baby yarns – we’ll
see. Problem with that is: the yarns are various
‘weights’ – some are baby weight, some are worsted
but that’s a problem for me to figure out, right?

Hope you’re having a GREAT day! Remember to
look outside & enjoy a little of God’s creations!

Hugs;

Pammie