It’s Sunday!

Once again it’s MORE SNOW! We drove to church today in my husband’s Jeep because it has 4-wheel drive – was still a bit slippery but we made it there & back safely. After church it was announced that they were canceling evening church (and also choir practice) because we’re due for 2-4 MORE inches of snow AND freezing rain . . . oh joy…sigh. We’ll see how that goes; husband & I were planning on going out shopping for a new washing machine & hand mixer tomorrow (both died last week) – glad that we got the laundry caught up BEFORE it actually died. Both washer & mixer were a good 10+ years old, so it’s ‘time’.

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

Snickers Poke Cake

1 box chocolate cake mix (for 9 X 13″
pan plus ingredients needed to prepare
cake
1 (12.25 oz) jar caramel ice cream topping
1/2 C. butter
1 C. brown sugar
1/4 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
1 C. roasted peanuts, chopped
3 C. Cool Whip, thawed
1/2 C. chocolate syrup
2 snickers bars, chopped

Bake cake accordg. to pkg. directions. While
cake is baking place a saucepan on medium
heat & melt butter; add brown sugar &
heavy whipping cream – allow to come to
a boil then remove from heat. In medium
bowl combine caramel sauce with sweetened
condensed milk.
When cake is baked remove from oven; while
cake is still warm poke holes in cake using the
handle of a wooden spoon (or a skewer). Pour
caramel mixture over top of cake; spread evenly
to get sauce into holes. Sprinkle nuts over top &
refrigerate 1 hour. Once cooled completely, remove
from fridge & spread Cool Whip on top in an even
layer. Drizzle top with chocolate syrup & chopped
snickers bars.

(recipe: realhousemoms.com
—————————————–
Wrapped Salmon w/Spinach & Feta

1 (10 oz) pkg. frozen chopped spinach,
thawed/squeezed dry
1 (4 oz) pkg. crumbled Feta cheese
1/2 C. Greek Vinaigrette dressing
12 sheets frozen phyllo dough, thawed
4 skinless salmon fillets (1 lb)
1/2 C. sour cream
1/4 C. chopped English cucumbers
1 T. chopped fresh dill

Preheat oven 425 degrees F.
In medium bowl combine first 3
ingredients. Spray 1 sheet phyllo with
nonstick cooking spray & top with 2
remaining phyllo sheets, spraying
each sheet with spray before using.
Place remaining sheets between 2
sheets plastic wrap (to keep from
drying out). Place 1 fish fillet along
one short side of phyllo stack; top
with 1/4 of spinach mixture – fold over
long sides of dough then roll up,
starting at fish-topped side. Repeat
with remaining phyllo sheets/fish &
spinach mixture. Place seam-sides
down on parchment covered baking
sheet & spray with cooking spray. Cut
3 diagonal slits in top of each wrap.
Bake 10-12 minutes until crusts are
golden brown & fish flakes easily
with fork. Mix sour cream, cucumbers
& dill in a bowl & serve along side
fish. Serves 4

(recipe: kraftrecipes.com)
————————————-
50’s style Salisbury Steak
(skillet)

1 (10 3/4 oz) can cream of
mushroom soup, divided
1 lb. ground beef
1/3 C. dry bread crumbs
1/2 C. finely chopped onion
1 egg, beaten
2 tsp. chopped fresh parsley
(plus extra for garnish – optional)
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 C. milk
1 1/2 C. sliced fresh mushrooms

In large bowl combine soup, ground
beef, bread crumbs, onion, egg, 2
tsp. chopped parsley, garlic powder &
pepper. Shape into firm patties. Coat
a large skillet with cooking spray & heat
over medium-high heat – cook half the
patties until browned on both sides.
Remove from skillet & set aside; repeat
procedure with rest of patties. Spoon off
fat. In same skillet mix remaining soup,
milk & mushrooms; return patties to
skillet. Reduce heat to Low; cover &
cook 20 minutes until patties are cooked
through & no pink remains, turning
occasionally. Garnish with parsley, if
desired. Serves 6

(recipe: mrfood.com)
—————————————–

Crockpot Sausage Gravy
(skillet & crockpot)

1 lb. medium sausage
3 T. flour
2 1/2 C. milk
salt/pepper, to taste

Preheat crockpot on High (or fry)
depending on if you have a browning
crockpot or are using a skillet.
Brown sausage; add flour & stir until
sausage is coated in it. Stir, occasionally,
until flour has cooked (3-5 minutes). Add
milk & stir until desired thickness of gravy
is reached – salt/pepper, to taste. (If using
skillet) transfer to crockpot & keep warm
on Warm setting up to 4 hours. If gravy
becomes too thick over time, add a little
milk. Serves 5-6.

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

Crockpot Au Gratin Potatoes &
Broccoli

5 medium potatoes
2 C. broccoli florets, chopped
1/2 tsp. black pepper
1/2 tsp. kosher salt
1/4 C. unsalted butter
1/4 C. flour
1 medium yellow onion, chopped
1 clove garlic, minced
1 C. milk
1 C. Cheddar cheese, shredded

Wash, peel & slice potatoes into 1/2″
rounds – rinse after slicing to remove
excess potato starch. Line bottom of
crockpot with half potato slices & half
of broccoli florets. Sprinkle half salt/
pepper over potatoes/broccoli. Add
remaining potatoes/broccoli & season
with remaining salt/pepper. In medium
saucepan over medium heat melt butter
& whisk flour into melted butter to
create a roux; add onions & garlic –
mix well. Add shredded cheese & milk –
continue stirring until cheese is melted
& sauce is creamy. Pour sauce over
potatoes/broccoli & spread evenly over
top. Cover & cook on High 3-4 hours
until potatoes are easily pierced with
a fork. Serves 6

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

Italian Chicken Soup

1/2 box short macaroni-
like pasta (poster used Ditalini)
2 C. shredded turkey or chicken
4 C. chicken broth
1 T. olive oil
1/2 onion, chopped
1 green pepper, diced
1 whole jalapeno, seeded/diced
2 stalks celery, diced
2 (15 oz, ea) cans petite cut
tomatoes
1 (tomato can) water
1 C. heavy cream
1 tsp. dry oregano
1 tsp. dry basil
salt/pepper, to taste

Cook pasta accordg. to pkg.
directions – to al dente; drain &
rinse in cold water. In skillet add
olive oil, onion, celery, green
pepper, jalapeno – saute until
tender. In large soup pot combine
broth, water, shredded turkey/
chicken, tomatoes & juices and
sauteed vegetables. Add herbs,
salt/pepper to taste. Bring to
boil & simmer 20 minutes. Add
in pasta & cream – stir & serve.

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

4-Ingredient Caramel Apple
Dump Cake

2 cans apple pie filing (can use
cherry, blueberry, etc.)
1 box yellow cake mix
2 sticks butter (1 C.), melted
1/2 C. caramel ice cream topping
1/2 tsp. cinnamon (optional)
1/2 C. chopped pecans (optional)
whipped cream or
ice cream  (optional)

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. In a bowl mix pie filling with
caramel sauce (add cinnamon, if
desired) – spread evenly into pan.
Top with dry cake mix – spread
evenly. Top with melted butter &
nuts (if using). Bake 45-50 minutes
until top is golden brown & filling
is bubbly around edges. Serve with
whipped cream or ice cream.
Serves 8

(recipe: centslessdeals.com)

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

For those of you in cold climates
PLEASE stay warm (& safe). Remember
to take a little time for yourself in your
day – relax, take a nap (if you can), read
a book/do a puzzle – something to help
your body relax.

Hugs;

Pammie

PS:

My special needs group had their annual
fund-raiser basketball game; they won (of
course). The ‘kids’ are those with red
t-shirts (plus a few coaches in red). These
are some of my group kids AND some of
the kids at Dutton Farm (I’ve mentioned
Dutton Farm before-some of our ‘kids’

work there).

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Good News!

Went back to the eye doctor’s today – they ended up doing another eye exam and it turns out the prescription was wrong – mostly in left eye, but also a bit in right eye as well. The ‘halos’ around everything is because I didn’t get THIS lens treated with non-glare like my old ones; end result – I’m getting NEW lenses (at their expense!) and these will be non-glare coated (at my expense – but that’s ok). I was SO glad to hear that it wasn’t ME! I told the lady doing the eye test that I almost felt like I might be making the wrong choices when they ask you to read the letters in each line. YAY – it’s not me!!!

After that experience husband & I tried a ‘new to us’ restaurant/diner near the eye doctors – can’t say as I’d recommend it (it was recommended to us by someone who lives near there). Husband got a HUGE breakfast, I got a Philly Cheesesteak sandwich – we both agreed: it was so-so, nothing to write home about and probably not returning in the future. Service was great – gotta commend them for that but the food was just ‘average’. Oh well – at least now we know (we’ll be going back to our ‘new’ favorite: Village Place by our house). Our old favorite was Bob Evans but that place closed about 2 months ago – no idea why – went on the website and it just said they were closing a lot of their places – darn.

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

Black Midnight Cake

Cake:
2/3 C. dark cocoa powder (poster
used Hershey’s Special Dark cocoa)
1 C. hot, strong brewed coffee
1 pinch cayenne
1/2 C. vegetable oil
2 C. sugar
2 large eggs
1 C. buttermilk*
1 tsp. vanilla
1 3/4 C. flour
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder

Frosting:
1 C. dark cocoa (see above/cake)
4 1/2 C. powdered sugar
1 1/2 sticks butter, softened
1/2 C. buttermilk*
2 tsp. vanilla

Preheat oven 350 degrees F.
Cut 2 parchment circles the size of
the bottom of your cake pan.
In a small bowl dissolve cocoa powder
& cayenne in hot brewed coffee. In
another bowl, using elec. mixer with
paddle attachment, cream oil & sugar
until well combined. Add eggs & beat
until light & creamy, 1-2 minutes. Scrape
paddle & beat once. Slowly add in coffee/
cocoa mixture, buttermilk & vanilla – beat
until batter is smooth. Scrape paddle & beat
once. In another bowl sift flour, salt, baking
soda & powder; add dry ingredients to wet
& beat on Low speed to incorporate. Scrape
down bowl & mix just until all ingredients
are combined – do not over mix once flour is
in. Butter the bottom & sides of two 9 inch
cake pans & place one parchment circle in
each. Butter the top of the parchment & dust
with cocoa powder, shaking out excess. Pour
batter evenly between pans & place in
center rack of oven. Bake 30-35 minutes until
a toothpick inserted into center of cake comes
out clean. (NOTE: depending on your oven, you
may need to rotate cake pans halfway through
baking time). Do not over bake. Cool pans on
wire racks 10 minutes then carefully invert
onto a rack to cool further.

Frosting:
Sift cocoa powder with powdered sugar in large
bowl. In bowl of a stand elec. mixer or hand
mixer, cream butter until smooth. Add sugar/cocoa
powder mixture along with buttermilk & vanilla &
beat until smooth & creamy. Add additional butter-
milk or whole milk if frosting is too thick. Place a
small dollop of frosting on a cake dish to hold the
bottom layer from sliding – place cake on frosting.
Frost top of that layer; place second cake layer &
frost entire cake, top & sides.

*If you do not have buttermilk:
(this is for both cake & frosting:)
Place 1 T. lemon juice or vinegar in
a 2 or 3 cup measuring cup. Fill cup to
1 1/2 C. mark with milk – stir & let
stand 5 minutes; now you have
buttermilk (cake requires 1 C./
frosting requires 1/2 C. – be sure
to measure out buttermilk for
each use.)

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

Ham, Cheese & Pasta Casserole

2 1/2 C. bow tie pasta, cooked al dente,
accordg. to pkg. directions/drained
1/2 C. chopped green onion
1 C. frozen peas
2 C. chopped, cooked ham
2 C. shredded cheese*
1/2 C. sour cream
1/2 C. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 C. milk
dash hot sauce
20 butter-type (like Ritz) crackers,
crushed
3 T. butter, melted

Preheat oven 350 degrees F.
Spray casserole dish with nonstick
cooking spray. In large bowl whisk
together sour cream, mayonnaise,
mustard, bl. pepper/salt, garlic powder,
milk & hot sauce. In another large bowl
combine pasta, onion, peas, ham & 1 C.
cheese. Pour mayonnaise mixture over
ham mixture & toss – pour mixture into
prepared casserole dish. Sprinkle 1/2 C.
cheese on top. In small bowl toss
crushed crackers & melted butter –
spread over cheese layer on top.
Bake 25-30 minutes. Serves 8

*poster used a mix of cheeses-
you choose your variety

(recipe: thesouthernladycooks.com)
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Split Pea Soup with Ham

1 (16 oz) pkg. dried green split peas
8 C. water
2 large onions, chopped
2 medium carrots, chopped
2 C. cubed, cooked ham (about 10 oz)
1 celery rib, chopped
5 tsp. chicken bouillon granules
1 tsp. dried majoram
1 tsp. poultry seasoning
1 tsp. rubbed sage
1/2 to 1 tsp. black pepper
1/2 tsp. dried basil

Place all ingredients in Dutch oven;
bring to boil. Reduce heat; simmer,
covered, 1 1/4 to 1 1/2 hours until
peas & vegetables are tender,
stirring occasionally. Makes 12 qts/
12 servings.

NOTE: adding only 2 C. cooked ham
adds a ton of savory flavor but keeps
sodium levels under 400 mg. per serving.

(recipe: tasteofhome.com)
—————————-

Crockpot Apple Cider Pulled Pork

7-8 lb. pork butt roast
3 T. chili powder
1 T. cumin
1 T. salt
1 tsp. thyme (ground)
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. dried mustard
2 C. apple cider
1/2 C. apple cider vinegar
1 (20 oz) bottle BBQ sauce

12 crusty rolls

Place roast in bottom of crockpot. In
small bowl mix seasonings – rub all
over roast, turning to get all sides.
Pour apple cider & apple cider vinegar
over roast. Cover & cook on High 4-5
hours (or Low 8-10 hours). Remove
roast from crockpot & shred meat
using 2 forks. Pour juices out of
crockpot, reserving 1-2 cups in a
small bowl. Return shredded meat to
crockpot along with 1/2 of bottle
BBQ sauce & enough reserved
liquid to keep pork moist. Keep on
Low setting while serving meat on
rolls with additional BBQ sauce
drizzled on top.

NOTE: Make sure leftovers are cooled
completely before covering tightly
& refrigerating or freezing for another
meal.

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

Broccoli/Cheese-stuffed Chicken

3 large chicken breasts
salt/pepper
1 1/2 tsp. garlic powder, divided
1/4 tsp. paprika
1 C. finely chopped broccoli florets
1/2 C. finely diced red bell pepper
1 C. Cheddar cheese
1 T. mayonnaise
2 T. olive oil

Preheat oven 425 degrees F.
Season both sides of chicken with
salt/pepper, paprika & 1/2 tsp.
garlic powder. Using a sharp knife,
cut a slice through middle of chicken
breasts sideways, creating a pocket
for filling.
Filling:
Place broccoli in a large microwave-safe
bowl & add 2 T. water. Cover with
plastic wrap & microwave 1 minute;
drain any excess water. Add bell
pepper, cheese, mayo, remaining
garlic powder & salt/pepper to dish.
Mix until combined then divide
mixture between chicken breasts,
using a wooden toothpick to secure
if necessary. Heat a large oven-safe
skillet over medium heat & add olive
oil. Sear chicken 3-4 minutes per
side. Cover skillet with foil & bake
in oven 15-17 minutes until a
cooking thermometer reads 165 degrees F.
Let rest, covered, 5 minutes before
serving Serves 4-6

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

Spicy Black Bean Soup

2 T. olive oil
1 medium red onion, finely
chopped
2 cloves garlic, minced
1 T. minced jalapenos
1 T. tomato paste
kosher salt/black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15 oz, ea) cans black beans,
rinsed/drained
3 ‘bean cans’ water
1 quart chicken or vegetable
stock
1 bay leaf

Optional garnishes:
sour cream
sliced avocado
chopped fresh cilantro

In large pot over medium heat,
heat oil. Add onion & cook until
soft, about 5 minutes. Add jalapenos
& garlic – cook about 2 minutes.  Add
tomato paste, stir to coat vegetables-
cook about 1 minute more. Season
with salt/pepper, chili powder &
cumin- stir to coat. Add beans &
3 ‘bean cans’ water* & chicken broth.
Stir soup, add bay leaf & bring to a
boil. Immediately reduce heat to
a simmer & simmer about 15 minutes
until liquid is slightly reduced. Remove
bay leaf & discard. At this point you
can either serve soup ‘as is’ or pour,
in batches, into a blender & blend
to your desired consistency. Serve
with optional garnishes. Serves 4

*I recommend rinsing black beans
before using & then replacing the
original ‘liquid’ that was in the can
with 3 cans of water.

(recipe: delish.com)
————————————-
Mint Chocolate Chip Cookies

1 C. butter, softened
1 1/2 C. sugar
2 large eggs plus 1 egg yolk
1 tsp. peppermint extract (or
more, to taste)
about 10 drops green food coloring
3 1/4 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. kosher salt
12 oz. dark chocolate chips,
divided

Line one or more baking sheets
with parchment paper. In large
bowl or stand mixer, beat butter
& sugar (scraping sides of bowl)
then beat on Medium 2 minutes,
until light & fluffy. Add eggs &
yolk, pepp. extract & food coloring;
mix well. In separate bowl, combine
flour, baking powder, baking soda,
cream of tartar & salt – mix & add
to wet ingredients – combine until
flour is not quite incorporated. Add
half choc. chips to dough*. Chop
other half coarsely using a knife or
food processor. Add chopped
chocolate to dough & mix until
just combined. Cover dough &
refrigerate 1 hour.**

Preheat oven 350 degrees F.
Using a 1/4 C. measuring cup,
form balls & shape into ovals
(think more egg shaped than
ball), place on cookie sheets.

NOTE: poster said these are
very LARGE cookies, she only
put 8 cookies per sheet

Bake 8-10 minutes until barely
starting to brown on edges.
Centers should be not-shiny
when you take them out. Let
cool 5 minutes on pan then
remove to cooling rack.
Makes about 20 large cookies.

*Poster reserved about 1/3 C.
whole chips & pushed them into
baked cookies immediately after
removing from oven.

**Chilling is not mandatory. You can
bake them right after mixing. Poster
prefers the texture & flavor after
chilling

(recipe: thefoodcharlatan.com)
=====================

A little later on we have to attend a funeral
visitation for a lovely lady from our church –
she & her husband were married just short
of 60 years – she will be greatly missed.

Hope you are staying warm (it was a ‘balmy’
15 degrees F. when we left for eye appointment).
These are the days when I’m VERY grateful for
a warm house, warm clothes, food in the pantry
and the blessings I’m given every day. The Lord
has greatly taken care of me and my family for
a long time and I am grateful.

Hugs;

Pammie

 

and then there’s today –

Yes, folks, we have exactly the above today. (I’m just grateful that most of the snow we had on the ground melted yesterday!). How do you know when you’re loved? When your dear, sweet husband drives you in his Jeep to you 9:30 a.m. eye doctor appointment IN A SNOWSTORM! It was snowy, slippery (truck in front of us almost did a 360 spinout turning a corner) and very dangerous – thank heavens I have a husband who is a GOOD DRIVER! Not only was he very safely driving – we actually got there exactly on time! Oh, and he also ordered my favorite pizza: Veggie Deep Dish from Jet’s, so I don’t have to cook, since my eyes are dialated! The snow has slowed down some, roads are still nasty – SO glad I don’t have anywhere to go tonight or tomorrow. (Just guessing, I’d say we got about 1 1/2 inches); temperature is now 17 degrees F. (with a wind chill of -2 degrees F. – BRrrrrrrr!). (So glad I have my knitting to keep me busy!)

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

Hot Fudge Pudding Cake

1 C. sugar
1/2 C. cocoa powder
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
4 T. butter, melted
1 large egg yolk
2 tsp. vanilla
1/2 C. semisweet chocolate chips
1 C. boiling water

vanilla ice cream

Preheat oven 350 degrees F.
Spray an 8 X 8″ square baking pan
with nonstick cooking spray. Whisk
1/2 C. sugar with 1/4 C. cocoa powder.
In another large bowl whisk flour,
remaining 1/2 C. sugar, remaining 1/4 C.
cocoa, baking powder & salt. Whisk milk,
butter, egg yolk & vanilla in another medium
bowl until smooth. Stir milk mixture into
flour mixture until just combined; fold in
chocolate chips (batter will be stiff). Using
a rubber spatula, scrape batter into prepared
pan & spread into corners. Sprinkle reserved
cocoa & sugar mixture evenly over top then
gently pour boiling water over cocoa – DO
NOT STIR. Bake until top of cake is cracked,
sauce is bubbling & a toothpick inserted
into cakey area comes out mostly clean,
about 22-24 minutes. Cool on rack for at
least 10 minutes. Serve warm (with vanilla
ice cream, if desired.)

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

Crockpot White Bean Chicken Chili  

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

NOTE: This chili can also be
frozen. Cool chili first & place
in freezer containers. To use:
partially thaw in refrigerator
overnight. Heat through in a
saucepan, stirring occasionally
& adding a little broth or water
if necessary.

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

Crescent Breakfast Tart

1 tube crescent roll dough
6 eggs
2/3 C. shredded Monterey
Jack cheese
4 sliced cooked bacon
kosher salt
ground black pepper
1 T. chopped chives (garnish)

Preheat oven 400 degrees F.
Line a medium baking dish with
parchment paper. Place dough on
sheet & pinch seams together. Fold
edges of dough in to create a crust.
Crack eggs onto dough & sprinkle
with cheese. Place bacon on top &
season with salt/pepper. Carefully
transfer sheet to oven & bake until
crust is golden and egg whites are
set – 10-15 minutes. Garnish top
with chives & slice into squares.
Serve warm. Serves 4-6

(recipe: delish.com)
——————————

French Onion Soup Casserole

2-3 T. butter or margarine
3 large sweet onions (or 4 medium
white or yellow), sliced
2 C. shredded Swiss cheese (8 oz)
black pepper, to taste
1 can cream of chicken soup, undiluted*
2/3 C. milk
1 tsp. soy sauce
8 + slices French bread

Preheat oven 350 degrees F.
Melt butter in a saute pan over
medium heat; add onions & brown
until clear. In shallow 2 qt. casserole
dish, layer onions, 2/3 of cheese & pepper,
to taste. In a sauce pan, heat soup, milk
& soy sauce, stirring to blend. Pour mixture
into casserole & stir gently to mix. Top with
bread slices & bake 15 minutes (uncovered).
After that baking time bread should be toasted.
Push bread slices under the sauce & top with
remaining cheese. Place back in oven & bake
15 minutes more.

(recipe: americantimesfood.com)
——————————–
Crockpot Banana Bread
(for crockpots with removable
insert ONLY)

1 1/2 C. mashed, very ripe bananas
(about 4)
3/4 C. sugar
1/3 C. butter, melted
1 tsp. vanilla
3 eggs
2 2/3 C. Bisquick (baking mix)

Spray insides of crockpot with
nonstick cooking spray. Line
bottom of crockpot with cooking
parchment paper & spray again.
In large bowl mix bananas, sugar,
melted butter, vanilla & eggs until well
blended; stir in Bisquick until
well blended – pour into crockpot.
Place a folded, clean dish towel
over the top of the crockpot then
place lid on crockpot. (this prevents
condensation from dripping onto
bread.) Cook on High 1 hour.
Carefully remove crockpot insert,
leaving the cover on – rotate the
insert 180 degrees & replace in
crockpot & continue cooking on
High 1 hour to 1 1/2 hours until a
toothpick inserted into center of
bread comes out with moist
crumbs. Remove crockpot insert
to a cooling rack; uncover & let
stand 15 minutes. Remove bread
from insert to cooling rack.
Peel off parchment paper & cool
completely – about 1 hour.

(recipe: lifemadedelicious.ca)
————————–

Ham & Tater Tot Casserole

4 C. cooked, chopped ham
4 eggs
3 T. milk
1/2 tsp. garlic powder (optional)
1/2 tsp. black pepper
1 tsp. salt
1 C. shredded Cheddar cheese (or
your choice)
1/2 C. chopped green onions (or
regular)
Tater tots (about one half of a
32 oz. bag – or enough to cover
top of dish)

Preheat oven 400 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray. Spread
ham on bottom of dish. In a
bowl whisk eggs, milk, garlic
powder, black pepper & salt –
pour over ham. Sprinkle top
with cheese & gr. onions. Layer
tater tots on top & bake 35
minutes or until tots are brown.
Serves 6

Note: you can also sprinkle extra
cheese on top the last 5 minutes
of baking time.

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

1-Pot Sausage Penne Pasta

1 lb. Italian sausage, cut into
bite-sized pieces
1 lb. penne pasta
2 C. chicken broth
1 (24 oz) jar tomato basil
spaghetti sauce
1 C. milk
1 1/2 C. shredded mozzarella
cheese
fresh basil, optional garnish

In large pan over medium-high
heat cook sausage until browned,
stirring often. Add broth, spag.
sauce & milk; stir to combine.
Add pasta & stir – bring to boil &
cook, stirring often, 6-8 minutes
until pasta is al dente. Remove from
heat & stir in cheese until melted.
Garnish with basil, if desired.
Serve immediately.

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

Caramel Apple Muffins

2 C. flour
3/4 C. sugar
2 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. butter, melted
1 egg, beaten
1 1/2 tsp. vanilla
1/2 C. apple, cored/peeled/
finely diced
12 caramels, unwrapped/diced

Preheat oven 350 degrees F.
Line 12 muffin tins with paper
liners. Combine flour, sugar,
cinnamon, baking powder &
salt in large bowl. In another
large bowl mix milk, butter, egg &
vanilla. Add flour mixture to
wet mixture & stir just until
blended. Stir in apples & caramels;
divide batter evenly between
muffin cups. Bake 25 minutes
until tops spring back when
lightly pressed. Serve warm;
makes 12

(recipe: gooseberrypatch.com)

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

Ended up ordering new frames & lens today (the
ones I’m wearing are 3 years old); had the discussion
(because of my age) of having cataract surgery (I’ve
been stalling this one for a good 3 years now) – my
doctor said: “Don’t worry – you’ll let me know when
you’re ready.” For now, I’d rather still wear my glasses,
thank you. (grin) Bottom line: even WITH the surgery,
I would still have to wear glasses to see up close – sigh.

Stay warm & healthy, my friends – SPRING is coming
(maybe not soon, but it’s coming!)

Hugs;

Pammie

and a WONDERFUL TIME was had by all!

The image is a little dark, but we got (almost) the entire family! From left: My husband, next to him our oldest son, in front of him is baby’s Grandma #2, behind her is me, in front of me is oldest grandson’s Grandma & her husband, then oldest grandson (11 1/2), seated is other (baby) grandpa #2 and the baby’s Momma (baby was sleeping). Our middle son & his girlfriend were working, youngest son wasn’t feeling well – but we got ALMOST everyone in the photo!

We had food galore! Oldest son (the chef) also made a boatload of Lobster Mac & cheese (first time I’ve had that) plus lots of other foods too numerous to mention/list. Let’s just say no one went home hungry!

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

Apple Cobbler Shortbread Squares

Crust:
1 stick butter
1/4 C. granulated sugar
1 tsp. vanilla
1 C. flour
1/4 tsp. salt

Filling:
3 large apples, peeled/cored/
thinly sliced
3 T. granulated sugar
2 T. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Topping:
1 C. light brown sugar
3/4 C. flour
6 T. butter, softened

Preheat oven 300 degrees F.
Spray 8 X 8″ baking dish with
nonstick cooking spray. In medium
bowl beat 1 stick butter, 1/4 C. sugar
& vanilla until creamy. Add 1 C. flour,
1/4 tsp. salt – mix well. Press mixture
evenly into baking dish. Bake 15 minutes.

Filling:
In large bowl combine filling ingredients;
mix until apples are evenly coated.

Topping:
Mix ingredients until crumbly; sprinkle
half over crust.

Increase oven temperature
to 350 degrees.

Place apple mixture in even layer over
crust; sprinkle with remaining topping.
Bake 30-35 minutes until a toothpick
inserted in center comes out clean.
Let cool 2 hours then refrigerate 2 hours.
Cut into bars – serves 12

(recipe: mrfood.com)
———————————

Leftovers – Egg Rolls

6 egg roll wrappers*
1 C. leftover cooked turkey,
shredded
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/2 C. leftover gravy (for dipping)

Place an egg roll wrapper on a clean
surface – lay it out so that it forms
a triangle in front of you.  Spread a
thin layer of cranberries on, then
add a few T. mashed potatoes, stuffing
& turkey. Fold up bottom point &
tightly fold in sides. Gently roll, then
seal fold using a few drops of water
on edges; repeat with remaining
leftovers.
In large skillet over medium heat,
heat oil (it should reach 1 inch up
sides of pan) until it starts to bubble.
Add egg rolls & fry until golden,
1 minute per side. Transfer to a
paper towel-lined plate to cool
slightly. Serve with heated gravy.
Makes 6

*can find them in the produce
section of grocery store

(recipe: Facebook)
—————————–
Leftover Turkey Pot Pie

3 t. olive oil
3/4 C. diced onion
1 1/4 C. diced carrots
3/4 C. sliced celery
3 T. flour
3 C. chicken broth
2 1/2 C. chopped, cooked turkey
1 1/4 C. frozen peas
salt/pepper, to taste

Topping:
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk

Preheat oven 400 degrees F.
In large pot over medium heat
heat oil until shimmering. Saute
onion, carrots, celery until
softened. Stir in flour until no
lumps remain. Add about 1/4 C.
broth & stir until a thick sauce
forms. Add remaining broth &
bring to boil. Reduce heat to a
simmer & allow to simmer until
thickened, about 10 minutes.
Turn off heat & stir in turkey/peas;
season with salt/pepper. In separate
small bowl beat egg & milk – pour into
flour & stir to combine. (it should be
a sticky dough). Drop dough, 2-3
T. each, on top of turkey mixture.
Bake 17-19 minutes until topping
is golden brown.

(recipe: iamhomesteader.com)
————————————-
Crockpot Chicken & Stuffing
Casserole

3 large carrots, peeled/sliced
1 (12 oz) bag frozen broccoli florets
(about 4 C.)
1 1/2 lb. boneless skinless chicken
thighs or breasts
1 (10.75 oz) can cream of mushroom
soup
1 (10.75 oz) can cream of chicken soup
1/4 C. water
3 1/2 C. (about 7.5 oz) dry herb-seasoned
stuffing mix
1/3 C. butter, melted

Spray insides of crockpot with nonstick
cooking spray. Place carrots & broccoli
on bottom. Season chicken with salt/
pepper & place on top of vegetables.
In medium bowl whisk soups & water –
pour over chicken. Sprinkle dry stuffing
mix on top of chicken & drizzle with
melted butter. Cover & cook on Low
6-8 hours (or High 3-4 hours).
Serves 8

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

Tropical Fruit Salad

4 kiwis, peeled/sliced
3 navel oranges, peeled/sliced &
cut in half
2 mangos, peeled/cubed
1 pineapple, cut into bite-sized
chunks
2 C. seedless red grapes
1/2 C. sour cream
2 T. honey
1 tsp. orange zest

Combine fruits in a large bowl &
spoon onto a serving platter. Mix
remaining ingredients until blended;
drizzle mixture over fruit just before
serving. Serves 10 (1 C. each)

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

Double-Pork Hash

5 slices bacon, (thick-cut)
1 (8 oz) boneless ham steak,
cut into 1/2 inch cubes
1 small onion, chopped
1/2 C. red bell pepper, seeded/
diced (1/2 inch)
1 (20 oz) bag refrigerated hash
brown potatoes
salt/black pepper, to taste

IN large skillet over medium heat
cook bacon, turning once, until
crisp (about 8 minutes). Transfer
to paper towels to cool/crumble.
Pour fat from skillet into a small
bowl (you should have about 5 T. ;
add vegetable oil, if needed to achieve
5 T. Return 3 T. bacon fat to skillet –
over medium heat add ham & cook,
stirring occasionally, until beginning to
brown, about 2 minutes. Add onion &
red pepper, cook, stirring occasionally,
until onion is golden, about 7 minutes.
Add hash brown potatoes; cook until
underside is mostly golden, about 7
minutes. Drizzle remaining 2 T. bacon
fat over hash. Using a metal spatula,
turn hash over in sections. Continue
cooking, stirring occasionally, until
hash is completely golden brown, about
5 minutes. Sprinkle with crumbled
bacon & season with salt/pepper.
Serve hot. Serves 6

(recipe: Smithfield)
—————————-

Sweet Potato Turkey Patties

1 lb. ground turkey
1 clove garlic
1 T. maple syrup
1/4 C. chopped chives
1/4 tsp. crushed red pepper flakes
1 tsp. poultry seasoning
salt/pepper – to taste
2 C. grated sweet potato
2 T. olive oil

In food processor add turkey, garlic,
maple syrup, chives, red pepper flakes,
poultry seasoning, salt/pepper – process
until combined then transfer to large
bowl. Add grated sweet potato to bowl
& fold into turkey mixture until well
combined. In large skillet heat olive
oil over medium-high heat. Once hot,
form mixture into patties & place in
skillet. Cook 2-3 minutes per side. Add
a splash of water to skillet, cover &
cook another 5 minutes to help cook
thoroughly without burning outside of
patties. Remove cover, let liquid cook off;
transfer patties to a paper towel-lined plate
to drain.

(recipe: runningtothekitchen.com)
———————————–
Turkey Tetrazzini

half of (16 oz) box spaghetti noodles
3 T. butter, divided
2 C. cooked turkey, chopped
1 C. mushrooms, sliced
1 onion, chopped
salt/pepper
1 (10 oz) can cream of mushroom
soup
1 C. milk
1/2 tsp. poultry seasoning
1/8 tsp dry mustard
1 C. sharp Cheddar cheese, shredded
1 C. mozzarella cheese, shredded
1 T. Parmesan cheese, shredded
1/2 tsp. dried parsley

Preheat oven 350 degrees F.
Cook spaghetti noodles accordg.
to pkg directions; drain & place in
a 3 quart casserole dish that has
been sprayed with nonstick
cooking spray (OR you can use a
7 X 11″ pan). Add 1 T. butter to
noodles & toss to melt butter.
Heat a large skillet & melt 2 T.
butter in skillet; once melted,
add mushrooms & onion (salt &
pepper a bit). Saute over medium
high heat until onions are translucent.
Add soup & milk – whisk to combine.
Add poultry seasoning & dry mustard –
stir to combine. Add 1 C. Cheddar
cheese & stir in – once melted, remove
pan from heat. Sprinkle chopped turkey
over noodles in dish. Pour soup mixture
over turkey, sprinkle with 1 C. mozzarella
cheese & 1 T. Parm. cheese on top of
sauce. Sprinkle dried parsley on top &
bake 30 minutes until cheese is melted &
sides are bubbly. Serves 6

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

Crockpot Double Chocolate Cake

1 (2 layer) chocolate cake mix
1 (3.9 oz) pkg. chocolate instant
pudding mix
1 C. sour cream
1 C. water
2/3 C. oil
4 eggs
1 1/2 pkgs. (4 oz, ea) semi-sweet
chocolate (6 oz) chopped
1 C. Cool Whip, thawed

Mix dry cake mix & pudding mix
in a large bowl using whisk until
blended. Add next 4 ingredients;
mix well & stir in chopped chocolate.
Spray insides of crockpot with
nonstick spray & pour mixture in.
Cover & cook on Low 4-5 hours
(or High 3 – 3 1/2 hours) until top
surface of cake has no wet spots
& cake begins to pull away from
sides of crockpot. Serve warm
with Cool Whip topping. Serves 16

(recipe: Kraft recipes)

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

Yesterday was a day filled with LOTS of action:
husband & I struggled for HOURS getting the
foods prepared to take to oldest son’s house –
Christmas Eve my (wonderful – NOT!) back went
‘out’ again, so standing was very painful but we
managed to work around it: I sat while cutting
up potatoes (husband peeled – for mashed pots).
We did our best to make oldest son’s sudden change
in ‘eating time’ from 2 p.m. to 1 p.m. but several
small disasters lost us some time, so we didn’t get there
until around 1:30 – oh well . . . Green Bean casserole
decided to overflow all over inside of microwave
(where I’d put it to speed up the cooking time), corn
casserole took longer to cook than usual – stuff like
that. Oh – and then there was the WEATHER! The
temps were hovering at 19 degrees F. and it began
to snow MORE! Driving was very slow and treacherous-
his street was almost impassable, but we made it!
It snowed while we were there, probably another 1-2
inches – it’s supposed to be VERY cold all week (right
now NOAH National weather service is saying it’s
2 degrees F. outside with wind chill making it feel
like -13 degrees F! (the HIGHEST temp this week is
Friday at 16 degrees F. so not to thrilled with that,
but HEY! What can ya do?  I’m babysitting tomorrow,
hopefully only 10:15 – 3:30, but we’ll see. Baby got
TONS of toys so I’m sure he will be very amused while
playing with all of them.

Wanted to share with you my most precious presents;
Oldest son & his girlfriend had these photos blown up
& framed on canvas (each is about 1 1/2 feet square):

Bottom photo was Thanksgiving, 2017 (I didn’t know my son was taking the photo!)

To sum it all up – we had a WONDERFUL Christmas!

Hoping you were able to enjoy your
holiday. It’s not the presents under
the tree that counts – it’s who’s
IN YOUR HEART!

Hugs;

Pammie

A HUGE PRAISE is in order!

For the past 4-5 days I have been experiencing pain in my right leg (specifically my varicose veins-I have never had pain there before now). Have been watching it carefully, reading up on blood clots, Deep Vein Thrombosis, etc. – when the pain today moved UP my leg, I began to worry so took a trip to the Emergency Room. Four hours later and a very long ultrasound it turns out I have a small self-dissolving blood clot in a superfluous vein (not a main vein). No medications or surgery needed – it will take care of itself. THANK YOU, LORD! (Ibuprofen for pain). Many things went through my mind during the waiting/testing: upcoming events that I want/need to attend, possible surgery and it’s after effects, changes in my life style, etc. I also learned that varicose veins are hereditary – I didn’t know that! My mom used to say she had varicose veins but her’s were just spider veins (I have lots of those, too).

Just wanted to report I’m extremely glad to still be here and able to be with the people I love, do the things I love doing and serving my family and the Lord.

Hugs;

Pammie

 

Published in: on December 4, 2017 at 3:37 pm  Comments (4)  
Tags:

and so we begin with HOLIDAY RECIPES!

My inbox in chock-ful of holiday recipes – where to start? Which ones to keep? Oh my – it’s a job! If you’ve been reading my blog for any amount of time you know that I love to find ‘interesting’ recipes from all sorts of various sites. I try to remember, every once in awhile, to make note here that these are NOT my recipes, and I note the site at the bottom of the recipe where I found said recipe. Since we have Thanksgiving in our sights very soon, I thought I’d try to start posting recipes that might help you in your choices for what to cook/serve for YOUR holiday meal.

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

Crockpot Turkey Breast & Gravy

2 tsp. dried parsley flakes
1 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. paprika
1/2 tsp. black pepper
2 medium onions, chopped
3 medium carrots, cut into
1/2″ slices
3 ribs celery, coarsely chopped
1 bone-in turkey breast (6-7 lb),
skin removed
1/4 C. flour
1/2 C. water

Mix first 5 ingredients in a bowl.
Place vegetables in bottom of
crockpot; top with turkey. Rub
turkey with seasoning mixture
from bowl. Cover & cook on Low
5-6 hours until temp. of turkey
(using a thermometer) reads
at least 170 degrees F. Remove
from crockpot; let stand, covered,
15 minutes before slicing.
Serves 12

Gravy:
Strain cooking juices into a small
saucepan. Mix flour & water until
smooth; stir into cooking juices &
bring to a boil. Cook & stir until
thickened, 1-2 minutes.

(recipe: tasteofhome.com)
——————————–

Crockpot Turkey Breast
(brined then cooked)

9 lb. turkey breast, thawed
1/2 C. kosher salt
1/2 C. sugar
10 oz. soy sauce
1/2 C. Worchestershire sauce
2 tsp. dried celery seed
2 T. poultry seasoning

In a large stock pot dissolve
salt & sugar in warm water.
Add soy & Worc. sauce, celery
seed & poultry seasoning. Place
thawed turkey breast in pot &
cover with water – refrigerate
24 hours.
Remove turkey from brine &
rinse off with water. Place turkey
breast in crockpot; cover & cook
on Low until internal temperature
reaches 165 degrees F (about
8 hours). Makes 8
servings

NOTE: poster said that after
brining & rinsing breast, she rubbed
the breast with poultry seasoning
before placing in crockpot.

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

Carrots Au Gratin

2 C. carrots, peeled/thinly
sliced
1/4 C. minced onions
1/2 C. water
1/4 C. plus 3 T. butter,
divided
1/4 C. flour
1 1/2 C. milk
1/3 C. shredded Cheddar cheese
1 T. dried parsley
2 C. butter crackers (like Ritz),
crushed

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
carrots & onions in water until
tender; drain. Add 1/4 C. butter
& flour – stir in milk. Cook & stir
until thickened. Remove from
heat; add cheese & parsley –
stir well then pour into prepared
dish. Mix remaining butter &
crushed crackers together –
sprinkle on top of dish & bake 20
minutes. Serves 4

(recipe: gooseberrypatch.com)
———————————
Roasted Sweet Potatoes

4 sweet potatoes, peeled/
cut into 1-inch cubes
1/4 C. olive oil plus more for
drizzling
1/4 C. honey
2 tsp. ground cinnamon
salt/ground black pepper

Preheat oven 375 degrees F.
On a sheet tray sprayed with
nonstick cooking spray lay out
potatoes in a single layer. Drizzle
oil, honey, cinnamon, salt/pepper
over potatoes. Roast 25-30 minutes
until tender. * When you remove
them & transfer to a serving
platter, drizzle more olive oil over
them.

*Poster said she likes to roast them
a little longer so check them & poke
with a fork to see if they’re done.

(recipe: all-my-recipes.com)
———————————–

Layered Sweet Potato Casserole

5-6 sweet potatoes
1/2 C. (1 stick) margarine
3/4 C. brown sugar

Preheat oven 375 degrees F.
Place sweet potatoes in stock pot
filled with enough water to cover;
heat to boiling & cook about 15
minutes (test with a fork). They need
to be done but not mushy). Drain &
allow to cool. Peel sweet potatoes,
being careful to leave as much flesh
as possible. Slice into 1/2 inch slices
& place slices in bottom of a 2 qt.
baking dish, enough to cover bottom.
(you will be making 3 layers, total)
Cut margarine into 1/2 T. slices &
place 5-6 pats over sweet potatoes.
Sprinkle 1/4 C. brown sugar over
margarine & repeat layers twice more,
ending with brown sugar on top.
Bake 40 minutes; remove from oven &
allow to cool 10 minutes before serving.

(recipe: mostlyhomemademom.com)
——————————

(my son does Brie every year for an appetizer)

Maple/Bacon baked Brie

8 slices bacon, chopped
1/4 C. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie cheese (unwrapped)
1 egg mixed with 1 T. water (egg wash)
2 T. pecans, chopped

crackers, small slices ‘party breads’
for dipping

Preheat oven 400 degrees F.
In small skillet over medium heat
cook bacon until crisp – 8 minutes.
Drain; add maple syrup to skillet
& stir until combined. On a parch-
ment lined baking sheet, roll out
puff pastry. Place Brie on top & top
with all but 1-2 T. maple/bacon
mixture. Fold up each corner of
puff pastry, brushing each fold
corner with egg wash. Top with
pecans & remaining maple/bacon
mixture. Bake until puff pastry
is golden (cover with foil if getting
too dark). Serve immediately
with dippers.

(recipe: delish.com)
—————————–
Baked Brie w/Cherry Preserves

1 sheet puff pastry, defrosted
1 (7 oz) wheel Brie cheese, unwrapped
1/4 C. cherry preserves
egg wash (1 egg mixed with 1 T.
water)

Preheat oven 400 degrees F.
Cut puff pastry into 8-inch square.
Place Brie in center of pastry &
top with cherry preserves. Fold
up corners of pastry, sealing at
top & brush with egg wash.
Bake 20-25 minutes until pastry
is golden brown & cheese is melted.
(if top of pastry starts browning
too much, cover with foil)

(recipe: delish.com)
————————————-

Crockpot Mint Hot Chocolate

2 (11.8 oz, ea) bags milk chocolate
chips
1/4 C. unsweetened cocoa powder
1/4 C. sugar
1 T. vanilla
2 tsp. mint extract
1 gallon whole milk
marshmallows – for serving

Place all ingredients (except marsh-
mallows) in crockpot – stir. Cover &
cook on High 2 – 2 1/2 hours, stirring
occasionally. Serve with marshmallows.
Serves 10

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

Pumpkin Pie “Bites”

1 tube crescent roll dough

Filling:
3/4 C. pumpkin puree, squeezed
in paper towels to drain moisture
2 oz. cream cheese, softened
2 T. brown sugar
2 T. granulated sugar
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
1 egg yolk
1/2 tsp. vanilla

Coating:
1 T. unsalted butter, melted
1/2 C. granulated sugar
1/2 tsp. cinnamon

Icing:
1/3 C. powdered sugar
2 tsp. milk (or more to reach
desired consistency)

Preheat oven 375 degrees F.
Line a baking sheet with cooking
parchment paper.
In medium bowl mix cream cheese,
gran. sugar & brown sugar until
well combined. Add pumpkin puree,
cinnamon, ginger, nutmeg & allspice.
Add egg yolk & vanilla – mix until
smooth. Unroll crescent dough &
separate into 4 rectangles, sealing
perforations between 2 triangles
with your fingers. Cut each rectangle
in half to make 8 total squares.
Scoop 2 T. filling into center of each
dough square – pinch corners of
dough around filling & roll gently to
make a well-sealed ball.

In a pie pan or plate mix Coating:
1/2 C. sugar & 1/2 tsp.
cinnamon – brush each ball with
melted butter then roll evenly in
cinn/sugar mixture.

Set each ‘bite’, seal-side down,
on prepared sheet 2 inches apart.
Bake 11-15 minutes until golden brown.

While bites are baking prepare Icing:
In small bowl mix powdered sugar &
1 tsp. milk – until you reach desired
thickness (add more milk, if needed).
Drizzle over bites & serve immediately.

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

I will have lots more holiday recipes coming –
this is just the beginning. Yesterday I chatted
with our oldest son (the chef) to kind of get
an idea of what we’re doing for our holiday
dinner. He decided that he wants to ‘pare
down’ this year (last year was a bit ‘over the
top’). He’s cooking the turkey & doing a baked
brie appetizer. Other grandma switched gears
on me: I guess she’s not doing the cold sides,
but is doing sweet potatoes & some sort of
pretzel appetizer? I’m sticking with ‘the
usual/tried & true’: garlic mashed potatoes,
green bean casserole, (thinking of going with
croissants this year), and some sort of desserts.
I know we won’t go away hungry!

Had an easy babysitting yesterday: 1:30 –
around 3:45! He’s 8 months old now, has
3 teeth, is standing & attempting to stand
without holding onto something – lots of
standing & rocking back & forth plus lots
of “Dadada!” I haven’t seen him in 2 weeks
so we had fun playing. Older grandson (11)
almost brought me to tears; I was getting
my shoes on to go home and he said:
“You’re not leaving now, Grandma, are
you?” I said “Well, it’s time to go” and
he ran & gave me a huge hug and said:
“But I haven’t seen you in a LONG time
and I miss you!” WOW! It’s the little
things like that in life that make you
just want to pause time and savor it –
it doesn’t get any sweeter than that.

Make SURE you take time for those
things in your life that are IMPORTANT-
life is short . . . savor the moments!

Hugs;

Pammie

A little bit of this ‘n that . . .

Today is another of those ‘lots of things going on’ days – example: just got off the phone with our local newspaper’s Delivery department. I’m usually not one to complain but sometimes ya just gotta! Felt bad calling in AGAIN but this makes 5 times in 2 weeks they’ve screwed up our newspaper delivery! I’ve called it in, they say “We’ll send you out a copy of the missed paper TOMORROW!” OK!!! Never comes – finally today was kind of the ‘last straw’ – Yes, I got a ‘paper’ – this one was the Community News section TWICE – also all the ‘ads’ for various stores – no REAL PAPER; no front page or sports section – just 2 copies of the Community News & lots of goofy ad/flyers! UGH! Spoke to a very nice gentleman who gave me $$$ credit for 5 missed papers, looked over my account AND said he’s submitting it to the District Manager to request I get a NEW carrier! YAY! FINALLY vindication! We’ll see how this goes. We’ve been receiving this paper since the 1970’s so I’m no newbie.

On another GREAT NEWS note: I have a HUGE PRAISE THE LORD! report. I have to see my general doctor every 3 months (due to being a previous cancer patient). Three months ago they took blood & the report came back with high red blood cells; Dr. said “Drink lots of water & we’ll check it again in 3 months, it could be a fluke in the test.” Went, again, last Thurs. – they drew blood (I get the results via email) – this time it showed high/elevated WHITE blood cell counts! This got me worried because the doctor mentioned that I might have to go back to the cancer doctor – sometimes after receiving radiation, the body will go a little wacky and the bone marrow starts OVER-producing red blood cells. The mention of going back to the cancer center kind of freaked me out – it’s been 5 1/2 YEARS since I’ve been cancer-free s0 you can understand my worry. (YES, I prayed about this BIG TIME!). My doctor said: “When you get the test results email, call the office & leave a message to have me review your labs.” I did that – Friday, Monday, Tuesday – only to hear he’s on vacation until NEXT FRIDAY! UGH! Today I got a call from another doctor covering his patients and she reviewed the labs & said EVERYTHING IS NORMAL! (I said: “But what about those 3 HIGHs in the white blood cells part?”) She said that was .1 % elevated – no big deal – could be caused by allergies. YAY! What a relief!!! For a few days now I’ve had thoughts of what it was like when I went through the cancer treatments – not a pleasant thing – makes you start to REALLY realize just how precious EVERY DAY is – especially with your family. TREASURE your families – make sure they KNOW you love and care for them – we only have THIS TIME to do that, tomorrow is not a given thing.

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

Lemon-Blueberry Cake

1 (18 oz.) box vanilla cake mix
plus ingredients to prepare cake
juice & zest of 1 1/2 lemons,
divided plus more zest for garnish
1 3/4 C. fresh blueberries, divided
3 T. flour

Frosting:
1 C. (2 sticks) butter, softened
2 1/2 to 3 C. powdered sugar
1/4 C. heavy cream
1 tsp. vanilla
pinch kosher salt
2 thin slices lemon, for topping

Preheat oven 350 degrees F.
Spray three 9 inch cake pans
with nonstick cooking spray &
line with parchment paper. Prepare
cake mix accordg. to pkg. directions;
stir in juice & zest of 1 lemon. In
small bowl toss 1 C. blueberries &
flour until completely coated (to
keep blueberries from sticking).
Gently fold blueberries into batter.
Divide batter evenly among pans
& bake 18-20 minutes until a
toothpick inserted into centers
comes out clean. Let cake cool in
pans 10 minutes then invert onto
wire rack & cool completely.

Frosting:

In large bowl using elec. mixer
beat butter & 2 1/2 C. powdered
sugar. Add remaining lemon juice
& zest & heavy cream – beat until
combined then beat in vanilla &
salt. (add remaining 1/2 C.
powdered sugar if desired for
texture & flavor).
Place a dab of frosting on a cake
plate (to keep cake in place). Place
one cake layer on plate & top with
frosting – repeat with next 2 layers –
frost sides of cake. Garnish top
with remaining blueberries, lemon
slices & zest. Serves 8-10

(recipe: delish.com)
———————————–

Honey Balsamic Grilled Chicken
&  Summer Veggies

1 1/2 lb. boneless skinless
chicken cutlets, sliced thin
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. (bunch) asparagus, ends
removed
2 medium zucchini, sliced 1/4″
thick
1 red bell pepper, seeded/sliced
into strips
olive oil cooking spray

Marinate chicken with pesto, garlic,
red pepper flakes, lime juice &
1/2 tsp. salt at least 1 hour or
overnight. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.

Heat grill to medium-high heat – make
sure grates are clean & well-oiled to
prevent sticking.

Place veggies on 1 large grill tray or
2 smaller trays (or cook in batches).
spray with olive oil cooking spray,
season with salt/pepper & cook-
turning constantly until edges are
browned, about 6-8 minutes.
Remove from grill. Cook chicken
4-5 minutes on each side until
grill marks appear & chicken is
cooked through. Transfer to
platter with veggies & pour
balsamic dressing over all.
Serves 6

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

Greek Hummus-stuffed Mini
Peppers
(appetizers)

12 assorted mini sweet peppers
(orange, red, yellow)
1/2 C. plain hummus
1/4 C. crumbled Feta cheese
1/4 C. chopped cucumbers
2 tsp. chopped chives

Cut off tops of peppers; remove
& discard seeds. Combine
remaining ingredients in a bowl
& stuff ingredients into peppers.
Serve. Makes 4 servings

(recipe: Kraft.com)
———————————-
Capellini Caprese (salad)

1/2 lb. capellini pasta, uncooked
1/2 C. (Kraft) Tuscan Italian salad
dressing
1 onion, finely chopped
2 cloves garlic, minced
3 C. halved grape tomatoes
1 C. shredded mozzarella
1/3 C. fresh basil, thinly sliced

Cook pasta as directed on pkg,
omitting salt. Heat salad dressing
in large nonstick skillet on medium-
high heat. Add onions & garlic; cook
& stir 2 minutes. Add tomatoes; cook
5 minutes until heated through,
stirring occasionally. Drain pasta; add
to tomato mixture & mix lightly. Sprinkle
with cheese & basil – serve.
Serves 4 (1 1/2 C. each)

(recipe: Kraft.com)
——————————-

(Grill) Foil-Pan Grilled Sea Food
& Rice

3/4 C. (Kraft) sun-dried Tomato
vinaigrette salad dressing
1/2 C. chopped onion
1 (28 oz) can diced tomatoes,
undrained
1 (14.5 oz) can chicken broth
1 1/2 C. long-grain white rice,
uncooked
1 C. loosely packed fresh
parsley
3 cloves garlic
zest of 1 lemon
1 lb. cod fillets, cut into
1-inch chunks
1 lb. uncooked deveined/
peeled medium shrimp
1/3 C. grated Parmesan cheese

Heat grill to medium heat.
Combine salad dressing & onions
in deep 9 X 13″ disposable foil
pan; place on grill grate. Cook &
stir 4 minutes until onions are
crisp-tender. Stir in tomatoes, broth
& rice – bring to boil. Cover pan with
foil; reduce heat to Low. Close grill
lid & grill 20 minutes until almost
all liquid is absorbed, stirring every
5 minutes. In food processor, place
parsley, garlic & lemon zest – pulse
until just blended. Add cod to rice
mixture & cook 5 minutes. Stir in
shrimp – cook 4-6 minutes until cod
flakes easily with fork, shrimp turn
pink & rice is tender. Remove from
grill – stir in parsley mixture & top
with cheese. Serve warm.
Serves 8, 1 C. each

(recipe: Kraft.com)
———————————–

3-ingredient S’Mores Cookie
Bites

6 graham cracker sheets*
6 large marshmallows
12 Hershey’s Kisses, unwrapped

Heat broiler & place oven rack
on lowest level

Break graham cracker sheets in
half; cut each half into a circle
using a 2 to 2 1/2 inch round
metal cookie cutter. Using
clean scissors, cut each
marshmallow into 2 halves.
Place graham circles in center
of large baking sheet, about
1/2 inch apart. Centering them
on the sheet allows even broiling.
Top each circle with a marshmallow,
cut sides down. Place under broiler
& watch very closely – toast until
golden, rotating pan. Once golden
immediately remove from oven
& gently press one Hershey’s
Kiss into center of each toasted
marshmallow. Serve warm.
Makes 12

*Poster says you can also substitute
Saltines or Ritz crackers for grahams.

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

Mini Zucchini Pizza appetizers

1 large zucchini (about 11 oz),
cut into 1/4 inch slices/rounds
1/8 tsp. salt
1/8 tsp. pepper
1/3 C. pizza sauce
3/4 C. shredded mozzarella
cheese
1/2 C. miniature pepperoni slices
minced fresh basil

Preheat broiler. Spray a baking
sheet with nonstick cooking spray
& arrange zucchini rounds in single
layer on sheet. Broil 3-4 inches
from heat just until crisp-tender,
1-2 minutes per side. Sprinkle
tops with salt/pepper & top with
sauce, cheese & pepperoni. Broil
until cheese melts, about 1 minute.
Sprinkle tops with basil & serve.
Makes about 24 rounds.

(recipe: tasteofhome.com)
———————————–
Easy Homemade (no churn)
Ice Cream

2 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
food coloring, if desired
1 C. fresh raspberries, pureed or
mashed
1 T. vanilla

Combine sweetened cond. milk &
vanilla in large bowl; stir in pureed
fruit & food coloring (if using). In
another bowl using an elec. mixer
on medium-high speed, whip heavy
cream until stiff peaks form. (Do
NOT use Cool Whip). Fold whipped
cream into berry/milk mixture &
pour into a 9 X 5″ loaf pan or 2 qt.
freezer container. Cover & freeze
4-6 hours until firm.
Serves 6

(recipe: thebakingchocolatess.com)

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

In light of all that’s been happening
health-scare wise, today I called two
of my close lady friends (we’ve all
known each other since High School
and all go to the same church) and
got together a “Ladies Out” lunch
date next week. We’ve been saying
we need to do this again but never
quite got it organized – well, now
that’s in the works! I need to realize
TIME/LIFE IS SHORT – SEIZE THE DAY!
or, in Latin: Carpe diem:


A shortened version of the original Latin phrase
Carpe diem quam minimum credula postero”
meaning “seize the day, trusting as little as
possible in the future
.”

Our weather is back in the high 70’s,
sunny & breezy; time to take my
knitting outside!

Hope you are enjoying this lovely
summer weather – it won’t be around
for much longer (unless it stays
warm through September – I wish!)

Hugs;

Pammie

Blessings – always welcome

Cold, rainy & gloomy today – High 40 degrees F. Well, it’s now Spring so guess we’ll just have to adjust – right?

On that note husband & I had to make a trip to the drug store to pick up some prescriptions. One of his prescriptions (a week ago) was deliberately left there. Why, you ask? Because when they told me it would cost $500.00 I chose to wait. After husband spoke to pharmacist about his particular drug insurance, today when we went back to pick his 2 and my 3 prescriptions the total for his was $00.00 and total of all costs for purchases (including a large bag of chips & two 2-liter bottles of pop) came to $21.00! THANK YOU, LORD! I will definitely take that blessing! I was really dreading us having that high of a bill every three months (Yes, I know that some of you might have that high a cost). So very grateful we didn’t. WHEW!

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

Luscious Layered Lemon Dessert

Crust:
1 C. flour
1/2 C. very finely chopped pecans
1/4 C. butter, melted

Layers:
8 oz. cream cheese
2 1/2 C. Cool Whip, thawed
2 small pkgs instant lemon pudding
mix
1 T. lemon juice (optional)
3 C. milk
1 C. powdered sugar
3 T. finely chopped pecans (garnish)

Preheat oven 350 degrees F.
Combine crust ingredients until
well blended & crumbly; press into
bottom of 9 X 13″ baking dish & bake
15 minutes. Cool completely.
Layers:
Using elec. mixer, mix cream cheese &
powdered sugar until smooth & creamy.
Fold in 1 C. Cool Whip & spread over
cooled crust. NOTE: If your crust pulls
apart – it might be because your pecans
are a little coarse. Just work slowly; you
may have to use your fingertips to spread
cream cheese layer as best you can. Whisk
together pudding mixes & milk; add lemon
juice & stir until thick – spread over cream
cheese layer. Spoon remaining Cool Whip
over pudding & sprinkle top with a dusting
of chopped pecans. Refrigerate 4 hours
before serving.

NOTE: Poster says this recipe is even better
the next day – she often prepares 2 just for
this reason!

(recipe: happyhooligans.ca)
—————————————–

Melt-in-your-mouth Chicken

4 boneless, skinless chicken breasts
1/2 C. Parmesan cheese
1 C. (plain) Greek yogurt
1 tsp. garlic powder
1 1/2 tsp. seasoning salt
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Combine Parmesan,
yogurt, garlic powder, salt/pepper
& spread over chicken. Bake 35
minutes until chicken is done.
Serves 4

(recipe: normalcooking.com)
———————————

Beef & Spinach Baked Rotini

1 1/2 lb. ground beef
1 (1 lb, 8 oz) jar Ragu Chunky
Tomato/Garlic/Onion sauce
1 (6 oz) bag fresh spinach
2 C. water
1 C. ricotta cheese (about 8 oz)
2 T. grated Parmesan cheese
1 (12 oz) pkg. rotini pasta, uncooked
3/4 C. mozzarella cheese (about 3 oz)

Preheat oven 400 degrees F.
Brown ground beef in large skillet
over medium-high heat; drain. Place
spinach in a skillet with 2 T. water &
cook (wilt) until soft. Combine sauce
& water in a large bowl; stir in cooked
beef, ricotta, spinach, Parmesan &
uncooked rotini. Spray a 9 X 13″ baking
dish with nonstick spray & pour mixture
into dish – spread evenly. Cover tightly
with foil & bake 55 minutes. Remove
foil & sprinkle top with mozzarella
cheese. Bake, uncovered, an additional
5 minutes until cheese melts. Let stand
5 minutes before serving.

(recipe: dearcrissy.com)
———————————

8-Can Taco Soup

1 (15 oz) can black beans,
drained/rinsed
1 (15 oz) can pinto beans,
drained/rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 (15 1/4 oz) can sweet corn,
drained (whole kernel)
1 (12.5 oz) can chicken breasts,
drained
1 (10 3/4 oz) can cream of
chicken soup
1 (10 oz. can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 1/4 oz) packet taco seasoning

Garnishes:
corn chips
grated Cheddar cheese

Place all ingredients in large pot;
heat until warm, stirring occasionally.
Serve with tortilla chips & grated
cheese on top of each bowl, if desired.
Serves 7

(recipe: food.com)
—————————-

Chive & Onion Hash Brown Potatoes

1 1/2 C. Half & Half
1 (8 oz) tub spreadable
chive & onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. black pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
In Dutch oven combine first 5
ingredients; cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″
baking dish with nonstick spray &
layer 1/3 of mixture & 2/3 C.
Swiss cheese in pan. Sprinkle
with 1 T. chives & repeat layers.
Top with remaining hash brown
mixture & cheese; dot with butter.
Cover with foil & bake 35 minutes.
Remove foil & bake 10-20 minutes
longer until edges begin to brown &
potatoes are heated through. Let
stand 10 minutes before serving.
Sprinkle top with remaining chives &
serve. Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
——————————–

Southwest Cornbread Casserole

Cornbread layer:
1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. buttermilk*
1/2 tsp. baking soda
1 C. flour
1 C. cornmeal
1/2 tsp. salt

Meat mixture:
1 lb. ground beef
2 cloves garlic, minced
1/2 onion, chopped
5-6 mini bell peppers, chopped
salt/pepper
3 T. taco seasoning
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes,
undrained
1 (15 oz) can black beans, drained/
rinsed
1 C. salsa
2 C. Mexican-blend shredded cheese
chopped cilantro – optional

Preheat oven 400 degrees F.
Place oven rack in center of oven
In medium bowl beat 1/2 C. melted
butter & 1/2 C. sugar; blend in 2
eggs & beat to combine. Pour 1
C. buttermilk into a 2 Cup glass
measuring cup. Add 1/2 tsp. baking
soda & stir to combine – add this to
butter/sugar mixture & stir to combine.
In separate bowl mix 1 C. flour, 1 C.
cornmeal & 1/2 tsp. salt – fold into
wet ingredients (do not over mix)
Spray 9 X 13″ baking dish with nonstick
spray & spread cornbread batter evenly
in pan. Bake 12-15 minutes until top
is set & slightly firm. (it should almost
be baked completely – make sure it’s
just about done before moving to next
step).  While cornbread is baking, heat
a large, deep skillet over medium-high
heat. Add ground beef, minced garlic,
onion & chopped bell peppers – sprinkle
with salt/pepper & 3 T. taco seasoning
mix – stir & cook until beef is cooked
through & no longer pink. Add enchilada
sauce, diced tomatoes, black beans &salsa
to skillet & stir to blend. Allow to simmer
& cook on Low heat 5 minutes. Carefully
pour mixture on top of corn bread. Sprinkle
top with shredded cheese & bake 5-8
minutes until cheese melts. Sprinkle top
with chopped cilantro, if using.
Serves 7-8

*If you don’t have buttermilk –
place 1 T. lemon juice or vinegar
in a 2 Cup measuring cup & fill up
rest of cup with milk (to reach
1 cup). Stir & let stand 5 minutes-
now you have buttermilk!

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

Lofthouse Soft Frosted Cookies

Cookies:
3 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. (1 stick) butter, softened
1 C. sugar
1 tsp. vanilla
3/4 C. sour cream
1 egg

Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
1 tsp. vanilla
3 T. milk

In bowl whisk flour, baking soda &
baking powder. In another bowl beat
butter & sugar until fluffy; add egg,
vanilla & sour cream – mix until
combined. Gradually add in flour
mixture & beat until just combined.
(dough will be soft & sticky). Wrap
dough in plastic wrap & refrigerate
1-2 hours until firm.

Preheat oven 350 degrees F.
Line cookie sheets with parchment
paper or mats. Scoop dough by
tablespoons (approx. 2 T. per cookie)
& roll into a ball – place on sheet.
Lightly press down on each ball to
flatten just a bit – repeat with remaining
dough. Bake 10-12 minutes.

Let cookies rest on sheets a few minutes
before removing to wire rack to completely
cool before frosting.
Beat frosting ingredients until fully
combined & fluffy; frost cooled cookies
Makes approx. 18 cookies

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

Not much going on around here, tonight
is my special needs group’s Gym Night –
we have an activity-filled 1 1/2 hours
along with a special snack. The group
loves it as it gives them a chance to
mingle/interact without just the usual
sit-down Bible study (both are good,
this is just a little more loosely
structured – Fun Night).

Hope you’re having a good week;

Hugs;

Pammie

FINALLY!

pam-kolt-2-days-old-feb-27-2017

After waiting 2 days, I finally got to hold him! Days were hectic and I am not one to impose myself on others, but last night oldest son texted me the baby was up & active, did I want to come over & hold him? OF COURSE! Picture is a little blurry (son was trying to use my camera and the flash had been shut off, plus baby was fussing a bit – at first). I had a great time just chatting with his parents and holding him while he slept – for THREE hours! Both parents kept saying they’ve never seen him so relaxed – told them it’s the Grandma Touch. Many years ago, at another church nursery, I was always the person they gave the fussy babies to – don’t know what I did/do, but it seems to work. I had a great time!

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

Cappuccino Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
1 tsp. cinnamon (more for serving)
1/8 tsp. salt
1 1/2 C. milk
5 tsp. instant expresso powder
1 tsp. vanilla
1/2 tsp. cream of tartar

powdered sugar, for dusting
whipped cream/Cool Whip,
for serving

Preheat oven 325 degrees F.
Place oven rack in center of oven.
Line a 8 X 8″ baking pan with a
12 X 8″ piece of parchment paper,
leaving an overhang on 2 sides.
Melt butter in small microwave-
safe bowl, about 1 minute. Brush
parchment paper with some of
butter; flip paper over & press
back into pan – brush other side
& sides of the pan with butter.
Whisk egg yolks & sugar
vigorously in large bowl until
pale, creamy & thick (1-2 minutes)
Pour in remaining butter & whisk
until incorporated. Add flour,
cinnamon & salt; mixing until
completely combined. Heat milk
in microwaveable bowl or
measuring cup until warm, 1
minute. Whisk espresso powder &
vanilla into milk until completely
dissolved. Slowly add milk mixture
to egg yolk mixture, whisking
constantly until well combined
(batter will be thin). Beat egg
whites & cream of tartar in another
bowl using elec. mixer on medium
speed until stiff peaks form, about
2 minutes. Scrape whites into yolk
mixture, gently breaking them up
a little with a whisk. Using a whisk,
gently stir & fold mixture a few times
to coat the whites with liquid while
keeping as much volume as possible
(batter will not totally come together).
Pour batter into prepared pan & gently
smooth top with a spatula. Bake until
top is browned & puffed & cake is
mostly set with a slight jiggle in the
center, about 1 hour. Let cake cool
completely in pan, about 2 hours.

To Serve:
Dust top of cake with some powdered
sugar & a little cinnamon. Run a small
spatula or thin knife around edges of
pan to loosen. Use parchment paper
overhang to lift cake from pan – place
on a cutting board & cut cake into
9 squares – serve topped with whipped
cream or Cool Whip. Makes 9 servings.

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

Mongolian Shrimp & Broccoli

3 T. soy sauce
2 cloves garlic, grated
1 ginger, grated
3 T. brown sugar
1/2 tsp. ground black pepper
1 1/2 lb. shrimp without tails,
peeled/deveined
salt
1/3 C. cornstarch
canola oil
1 large head broccoli, cut into
florets

Cooked rice to serve 4

In small bowl combine soy sauce,
garlic, ginger, brown sugar & pepper.
In medium bowl season shrimp with
salt & mix with cornstarch until well
coated. In large skillet over medium-
high heat, add 1 T. oil & cook broccoli
until tender, 2 minutes. Add soy sauce
mixture & cook 1 minute. Add shrimp
& stir until cooked through & broccoli
is slightly charred. Serve immediately.
Serves 4

(recipe: delish.com)
————————————–
Skinny Texas Cheese Fries

4-5 medium Yukon Gold or Russet
potatoes
2 T. olive oil
1/2 tsp. chili powder
1/2 tsp. seasoned salt
1/2 tsp. smoked paprika
1 tsp. garlic salt
salt
1/2 C. Cheddar cheese, grated
1 T. bacon, cooked/crumbled
1 T. cilantro, chopped
1 T. green onions, chopped

Preheat oven 400 degrees F.
Wash potatoes; slice into 1/2 inch
strips. Lay potato strips face down
in 2 piles; slice each pile into 1/2
inch strips. Place them in a bowl
& drizzle 2 T. olive oil over top.
In small bowl combine chili powder,
seasoned salt, paprika & garlic –
sprinkle seasoning over top of
potatoes & toss, using tongs,
making sure all slices get covered
with seasoning. Generously spray
2 large cookie sheets with nonstick
spray. Lay potatoes out evenly, making
sure none overlap. Bake 25 minutes.
Test with a fork to be sure they are
soft in centers. Remove from oven &
sprinkle tops with salt. Using a spatula,
place all fries into a deep 9 X 9″ casserole
dish (or deep dish pie plate). Sprinkle
with Cheddar cheese & bacon crumbles.
Place pan in oven & allow cheese to melt,
2-3 minutes. sprinkle top with chopped
cilantro & green onions & serve.
Serves 6

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

Crockpot Anything Goes Sausage Soup
(cooks for 9-10 hours)

1 lb. bulk pork sausage
4 C. water
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (10 3/4 oz) can condensed
Cheddar cheese soup, undiluted
5 medium red potatoes, cubed
4 C. chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 T. dried parsley flakes
3/4 tsp. pepper
1 (12 oz) can evaporated milk

In large skillet cook sausage over
medium heat until no longer pink;
drain & transfer to 6 qt. crockpot.
Stir in water & soups until blended.
Add vegetables, bouillon, parsley
& pepper. Cover & cook on Low
9-10 hours until vegetables are
tender. Stir in milk, cover & cook
30 minutes longer.
Serves 15 (4 qts)

(recipe: tasteofhome.com)
——————————-

Homemade Guacamole

2 ripe Haas avocados
4 T. minced red onion
1 tsp. (or more) hot sauce
2 T. minced cilantro
1 tsp. lime juice
1 T. lemon juice
1/2 tsp. salt
few grinds black pepper
1/2 of a ripe tomato, seeded/
skinned & diced

Crackers or chips, for dipping

Run a knife around outside of
avocados from top to bottom &
back to top. Cut down to it; using
a twisting motion, twist avocado
halves apart. Tap pit with the edge
of a knife so that knife partially
goes into pit – turn knife & pit will
come out. (be careful not to swing
too hard & hit your hand). Run a
soup spoon between avocado pulp
& skin – place pulp in a medium
bowl; mash slightly with a fork,
leaving large chunks.
Add all other ingredients (except
tomato); adjust seasoning as needed.
When ready to serve, sprinkle
diced tomato on top. Makes 2 Cups

NOTE: If, after preparing the guacamole,

when ready to serve, place the PIT in the

middle of the guacamole – it will keep it from

turning brown.


(recipe: afamilyfeast.com)
—————————–

30 Minute Chicken Cordon Bleu Pasta
(uses rotisserie chicken & oven-proof
skillet)

1 (12 oz) pkg. bowtie pasta
2 T. butter
1 C. chicken broth
2 C. Half & Half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked rotisserie chicken, chopped
2 C. deli ham, chopped (or leftover ham)
8 slices Swiss cheese
1 1/4 C. Italian Panko bread crumbs*

Cook pasta accordg. to pkg. directions. Heat
butter in medium skillet over medium-high
heat. Add chicken broth, Half & Half & both
cans soup – whisk to combine. Add honey
mustard, onion powder & salt/pepper – stir
& bring to simmer, stirring occasionally. Allow
to simmer 4-5 minutes until slightly thickened.
Add chopped chicken, ham & sour cream to
skillet then drained/cooked pasta – stir together.
Lay slices of Swiss cheese on top of mixture then
sprinkle bread crumbs on top.
Turn on broiler
Place under broiler & cook until golden brown –
just a few minutes; watch so you don’t burn it.
Remove from oven & allow to cool a little before
serving. Serves 6-8

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

Crockpot Mexican Beer Chicken

6-8 bone-in/skin on chicken thighs
1 bottle dark (Mexican) beer
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
salt/pepper

Mix all seasonings in a small bowl;
sprinkle each thigh with blend & place
in crockpot. Pour in beer*. Cover &
cook:
Frozen: 4-6 hours on High or 8-10 on Low
Thawed: 3-4 hours on High or 7-8 on low

*Poster said she pours the beer down the
side of the crockpot so as not to wash all
the seasonings off the chicken.

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

Sugar Cookie Apple Crisp

2 T. butter, melted/cooled
1/4 C. brown sugar, packed
1 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. allspice
1 pinch nutmeg
pinch salt
6 medium apples, peeled/
cored/chopped into bite-
sized chunks
1 (14 oz) pkg. refrigerated
sugar cookie dough, broken
into chunks
1/2 C. rolled oats

Preheat oven 375 degrees F.
Spray 9 X 9″ casserole or
deep-dish baking dish with
nonstick spray. In large bowl
combine butter, sugar, lemon
juice, cinnamon, allspice,
nutmeg & salt. Add apples &
toss to coat. Scrape sides of
bowl with spatula & transfer
to prepared dish. Using a food
processor (or blender), add
cookie dough & oats – pulse
several times until mixture
resembles coarse, wet sand.
Use your hands to sprinkle
mixture on top of apples.
Bake 20-25 minutes until
topping is lightly browned
& apples bubble. Let cool
slightly before serving.
Serves 6

(recipe: food.com)
===================

Our weather has been a bit goofy – if you
read the weather reports we’re supposed to
be getting COLD weather, but each day it keeps
getting warmer (for example: woke up & it was
35 degrees F. – a few hours later it’s almost 55!)
I can definitely take this weather but having
grown up in good old Michigan, I KNOW we will
probably get some snow before or during Easter –
wouldn’t be the first time.

Nothing much new going on (except the baby, of
course) – gas prices keep fluctuating between
$2.19/9 and $2.29/9 – not sure just why but as
long as they stay in that range, we’re good.

Tonight is Knit/Crochet night – still working on
both baby blankets – slowly plodding along.

Have a GREAT day!

Hugs;

Pammie

 

and we have another GRANDSON!

kolt-taylor-feb-25

Kolt Brian  20 inches, almost 8 lbs. & Mommy

kolt-kris-feb-25

Kolt & Daddy (our son)

It was a crazy/hectic Friday to Saturday for us but finally he’s born & in good health. They are (hopefully) going home sometime this afternoon. Not much to report – with all the things going on at the hospital, I didn’t get to hold him YET – but I will, when he’s home. My son says the baby has big feet! Of course, being OUR baby – he’s cute (don’t all grandparents say that?)

Will report more later – going to take a well-deserved nap!

Hugs;

Pammie

Published in: on February 26, 2017 at 1:38 pm  Comments (4)  
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