Cruisin’ Along

This was the week of ‘something going on EVERY day’ – in an hour we have to be at the car dealership to get my mini van looked at – smelling antifreeze BIG TIME. Weather is good (for December in Michigan, that is -) it’s raining (but it’s not SNOW!) and 36 degrees F.  Checking the upcoming week, no snow in the forecast – YAY!

Lots of recipes to share; I was going over my grocery list for the week of Christmas just to make sure I don’t forget anything (also went through all the Christmas presents for that same thing – I thought I was missing a present for one of the sons AND I AM! Checked the emails & they say it’s been delivered, so time to check the mailbox a little later today to make sure! Hope you HAVE all your presents that you might have ordered; seems this year that more people are stealing packages right off peoples doorsteps! Terrible!

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

 Sausage & Egg Hash Brown Cups

1 pkg. (Jimmy Dean) premium pork
sausage
1 (20 oz) pkg. refrigerated hash browns
4 oz. sharp Cheddar cheese, shredded
1 T. olive oil
salt/pepper, to taste
12 medium eggs
1/4 C. sharp Cheddar cheese, shredded
2 T. chives, thinly sliced

Preheat oven 400 degrees F.
Line a baking sheet with foil.
Divide sausage into 12 equal patties &
place on baking sheet – bake 15 minutes.
Increase oven temp. to 450 degrees F.
In large bowl combine hash browns,
1 C. cheese, olive oil, salt/pepper – toss
to combine. Generously spray 12 muffin
cups with nonstick cooking spray. Scoop
out rounded 1 quarter cup of hash brown
mixture & press into each cup. Use a spoon
or your fingers to pack mixture tightly. Spray
with additional nonstick cooking spray &
bake 15 minutes.
Reduce oven temp. to 350 degrees F.
Remove pan from oven & use a spoon to
carefully press hash browns down & up
the sides of each cup to create a ‘cup or
nest’ shape. Place 1 sausage patty in each
cup, trimming patties if needed. Carefully
top each sausage with an egg. Sprinkle
remaining cheese on top of each egg &
season with additional salt/pepper, if
desired. Bake 12-15 minutes until eggs
are set. Allow to rest 5 minutes before
carefully removing cups with a spoon.
Top with fresh cut chives, if desired.
Makes 12 cups

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

Seafood-lovers Baked Crab Dip

8 oz. cream cheese, softened
6 oz. Monterey Jack cheese, shredded
1/2 C. grated Parmesan cheese
1/4 C. grated onion
2 cloves garlic, minced
1/2 C. mayonnaise
2 dashes hot sauce (more if you like)
4 green onions, thinly sliced
1 (12 oz) pkg. lump crab meat, drained
1 (14 oz) pkg. Gorton’s Popcorn shrimp
(freezer section of grocery store)

Optional Dippers:
toasted baguette slices
crackers
chips
=
Preheat oven 425 degrees F.
Place shrimp on a baking sheet & bake
12 minutes, turning after 5 minutes.
In large bowl combine cream cheese, Parm.
cheese, onion, garlic, mayo & hot sauce-
mix until combined. Fold in green onion &
crab – being careful not to over mix. Remove
shrimp from oven & reduce oven heat to
375 degrees F.
Scoop crab dip into a 3 qt baking dish &
smooth top evenly. Bake 20-23 minutes
until top is golden brown. Remove from
oven & top with baked popcorn shrimp.
Return to oven & bake an additional
15 minutes. Serve with optional
dippers.  Serves 12

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

Cranberry-Cream Cheese Cookies

1 1/4 C. flour
1/4 tsp. baking soda
4 oz. cream cheese, softened
6 T. butter, softened
1/2 C. sugar
1 tsp. vanilla
1 C. dried cranberries, finely chopped
1/2 C. apricot preserves, divided
1/4 C. finely chopped pecans,
divided

In large bowl combine flour & baking
soda. In another bowl beat cream cheese,
butter, sugar & vanilla using elec. mixer until
blended -gradually beat in flour mixture.
Refrigerate 30 minutes. (Meanwhile):
Place cranberries in a small bowl; add
enough boiling water to cover – let stand
10  minutes until softened; drain.
Divide dough in half. Place 1 half between two
lightly floured sheets of waxed paper & roll
into a 9-inch square – repeat with remaining
dough to make second square. Remove top
sheet of waxed paper from first dough square
& spread half of preserves over dough to within
1/2 inch of edges. Top evenly with half of EACH:
cranberries & nuts – roll up, starting at one side
of dough & using bottom sheet of waxed paper
to help roll dough up. Wrap in plastic wrap &
repeat with remaining ingredients. Freeze logs
2 hours.
=
Preheat oven 350 degrees F.
Unwrap logs & cut each log into 18
slices. Cover 2 baking sheets with
parchment paper & place slices on
sheets – 2 inches apart. Bake 12-14
minutes until edges are golden brown.
Cool 1 minute on sheets then remove to
wire racks to cool completely.
Makes 18 cookies

(recipe: kraftrecipes.com)
———————————–
Easy Maple-Chocolate Fudge

1 (6 oz) pkg. pecan halves, divided
3 (4 oz, ea) pkgs. white chocolate
broken into small pieces
3/4 C. canned sweetened condensed milk
1 tsp. maple extract

Line a 8 X 8″ pan with foil with ends of foil
extending over sides. Reserve 25 pecan
halves & chop remaining nuts. In a micro-
wavable bowl, microwave chocolate & milk
on High 2-3 minutes until almost melted,
stirring after 2 minutes. Stir until chocolate
is completely melted & mixture is well blended.
Stir in maple extract & chopped nuts – pour
into prepared pan. Refrigerate 2 hours until
firm. Using foil “handles”, remove fudge from
pan before cutting into squares. Press 1 of the
reserved nuts into top of each square before
serving. Makes 25 pieces

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

Apricot Honey Pork Loin

1 (2-3 lb) pork loin
3 T. cooking oil
1/3 C. apricot preserves
1 T. spicy brown mustard
1 tsp. minced garlic
1/2 tsp. black pepper
1 tsp. soy sauce
fresh chopped parsley -garnish
(optional)

Preheat oven 375 degrees F.
Slice pork loin crosswise into 1/4 to
1/2 inch slices. Brown slices in oil
in skillet, on both sides. Whisk
remaining ingredients in a bowl.
Place browned pork slices in a
casserole dish. Pour apricot &
honey mixture over the slices.
Cover with foil & bake 35-40
minutes. (can add chopped
parsley before serving).
Serves about 8, depending on
size of the pork loin.

(recipe: thesouthernladycooks.com)
—————————————
Brown Butter Pork Chops w/Mushrooms

4 T. unsalted butter
2 cloves garlic, minced
3 thick-cut boneless pork chops
1 C. fresh mushrooms, sliced
1 T. dried oregano
1 T. dried thyme
1/4 C. flour
1 to 1 1/2 C. whole milk (or heavy cream)
salt/pepper, to taste

In large skillet over medium-low heat, heat
butter with garlic until melted – heat until
butter foams, stirring constantly to prevent
overflowing. Once foam subsides, continue
to heat until brown bits form at bottom of
skillet & a nutty aroma is produced. Add
chops & cook on each side until cooked
through, 3-5 minutes per side. Remove
cooked chops to a plate & tent loosely
with foil. Lower heat on skillet to Low
& add mushrooms, oregano & thyme to
butter – cook until mushrooms are slightly
softened & cooked. Whisk in flour until
no lumps remain. Slowly stir in milk until
desired gravy consistency is achieved.
Season with salt & pepper to taste. With
heat still on Low, return chops to gravy
for about 5 minutes. Serves 3

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

Crockpot Cheesy Bacon Ranch
Potatoes

4 medium potatoes, washed/sliced

1 (1 oz) pkg. Ranch dressing mix
1 medium onion, sliced into rings
1 lb. bacon, cooked/diced
2 1/2 C. Cheddar cheese, shredded
(reserve 1/2 C. )

Line a 4 to 4.5 qt. crockpot with foil
allowing enough extra to fold over
before cooking – spray foil with nonstick
cooking spray. Layer ingredients in
crockpot: potatoes, onion, bacon,
dry ranch mix & cheese into at least
2 layers. Once all ingredients are layered,
fold foil over top of potatoes. Cover &
cook on Low 4-6 hours. Garnish top with
remaining 1/2 C. cheese. Serves 4

NOTE: DO NOT forget to spray foil – if you
don’t some of the potatoes & cheese will
stick to the foil

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

5-ingredient Rocky Road Peanut Clusters

1 C. semi-sweet chocolate chips
1 C. butterscotch chips
1 T. vegetable oil or shortening
1 1/2 C. roasted/lightly salted peanuts
1 1/2 C. miniature marshmallows

Line a large baking sheet with waxed paper.
In large microwave-safe bowl melt choc. &
butterscotch chips & oil together. Heat on
High 30 seconds, stir & repeat until chips
are melted & smooth. Quickly stir in nuts
& marshmallows.
Drop spoonfuls of mixture
onto waxed paper (you can make them as
large or small as you wish). Refrigerate
sheet 15 minutes before serving/packaging.
Store leftovers in an airtight container.
Makes 24 (depending on size you make them)

(recipe: momontimeout.com)
=====================

Went to the doctor yesterday for my ‘every 3 month’
checkup & he was happy with the weight loss. We talked
about my diabetes and he said he’s still happy with how
I’m controlling it. Still have to wait on the blood test
results to see if my ‘radical weight loss idea’ really helped
lower my A1C (that’s a test for how your body handles
sugar – it’s a compilation of 3 months together) – am
really hoping it’s lowered some!

Try to stay warm, remember to take breaks so you
don’t OVER DO it! I’m really glad I started early
this year; still have to bake 3 loaves of banana bread
& wrap presents but those tasks can be spread over
several days so not so stressful – YAY!

Hugs;

Pammie

Advertisements

Starting “The List”

As the days draw closer to Thanksgiving I’ve started thinking about Christmas gifts – not an easy task. I’ve been cruising Amazon & managed to order a few things but some of the people on my list are rather difficult to buy gifts for – they either HAVE everything they want OR they are so brand-specific it gets ‘muddy’ trying to come up with something they’ll like – WITHOUT RESORTING TO JUST GIVING A GIFT CARD! Know what I mean? Yes, I ‘could’ knit/crochet something but that, in itself, takes time. Am thinking about knitting more spa cloths for oldest son’s girlfriend (did that last year & she really liked them) but, again, TIME crunch! How are YOU doing on you list? Started yet? I noticed in my email “In” box that two gifts I ordered have arrived – YAY – it’s a start! Baby grandson is another one that’s hard to buy for: other grandma practically buys out the store when it comes to his gifts. I’m not one to compete with anyone, just want to get him something – am thinking of going clothes, simply because he has TOO MANY toys already! (He’s only 1 1/2 and she’s already bought him tons of toys for 4 & 5 year olds! His closet is FULL of toys he’s never even played with yet, not counting his room floor is covered with toys that were too old for him – like puzzles – the pieces are scattered everywhere – he’s TOO YOUNG! UGH! (Ah, the plight of a grandma . . . sigh).

Babysat yesterday for 9 long hours – managed to finish TWO baby blankets – YAY! Am looking at starting a new scarf with a pattern I haven’t done in a good 10 years+ – the pattern is either called: “Ball Band” or “Mosaic” – uses two yarns together to make what looks (to me) like bricks:

Not the best photo but you get the idea. I remember I was really struggling with how to knit this pattern when a good (expert knitter) friend said: “Here – it’s EASY – you just do this!” and she was right. Now remembering that 10+ years later resulted in me checking videos on YouTube but once I saw it done, it’s a snap! Think it would make a nice scarf pattern (although it takes awhile to knit – we’ll see).

LOTS OF HOLIDAY RECIPES!!! GOTTA SHARE!

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

Upside-down Cranberry Pecan
Cinnamon Rolls

1 (13.9 oz) tube Pillsbury cinnamon
rolls (with icing) any flavor (poster
liked the orange ones best)
1/2 C. dried cranberries
1/4 C. light or dark brown sugar
1/4 C. chopped pecans
4 T. butter, melted

Preheat oven 375 degrees F.
In small bowl stir together brown
sugar & butter – spread in bottom of
a ungreased* 9″ cake pan – sprinkle
top with cranberries & pecans. Open
rolls & arrange in pan over cranberries/
nuts. Bake 20-25 minutes until lightly
browned on top. Remove from oven &
turn upside-down onto a large serving
plate – do not remove pan. Let stand
5 minutes before removing pan. Place
cinnamon roll icing in a plastic bag &
knead until warm & pliable. Cut corner
off bag – drizzle over rolls.

*you don’t need to grease pan BUT it
does need to be nonstick

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

Turkey Meatloaf

3 C. chopped yellow onions
(2 large)
2 T. olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. fresh thyme leaves
or (1/2 tsp. dried)
1/3 C. Worcestershire sauce
3/4 C. chicken stock

1 1/2 tsp. tomato paste
5 lb. ground turkey breast
1 1/2 C. plain dry bread crumbs
3 extra-large eggs, beaten
3/4 C. ketchup

Preheat oven 325 degrees F.
In medium pan over medium-low
heat, cook onions, olive oil, salt/pepper &
thyme, about 15 minutes. Add Worc. sauce,
chicken stock & tomato paste – mix well &
allow to cool to room temp. In large bowl
combine ground turkey, bread crumbs, eggs
& onion – mix well & shape into a rectangular
loaf on an ungreased sheet pan; spread ketchup
evenly over top. Bake 1 1/2 hours until internal
temp. reads 160 degrees F. & meatloaf is cooked
through (Placing a pan of hot water in oven
under the meatloaf will prevent the top from
cracking). Serve hot, at room temp. or cold in
a sandwich. Serves 8-10

(recipe: foodnetwork.com)
————————-

Bacon-wrapped Green Beans

1 lb. fresh green beans
10-12 slices thick-cut bacon
(poster used regular bacon)
2 T. butter
1 T. brown sugar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Wash &
thoroughly dry beans then season
with salt/pepper. Bundle together
5-8 beans (depends on size of beans &
amount of beans you got for one lb.)
Using a slice of bacon, wrap it around
the center of the beans to hold them
together – lay them seam-sides down,
in baking dish – repeat with remaining
beans & bacon. Heat a small saucepan
over Low heat; add butter, brown
sugar & garlic – whisk until butter melts.
Using a pastry brush, brush mixture over
top of each bundle. Cover with foil &
bake 35 minutes. Remove foil; bake
10-15 minutes longer (NOTE: poster
said it took more like 25 minutes for her
to get the bacon somewhat crisp – she
still ended up putting them under the
broiler to crisp up the bacon).
Poster noted it made 10-12 bundles

NOTE: Poster noted that the beans are
cooking in bacon fat – next time she
plans on cooking them in a roasting pan
& using a wire rack so that the beans still
get the juices of the bacon but the majority
of the fats will drip down into pan.

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

3-Ingredient Cranberry Salad

2 (15 oz, ea) cans whole cranberries in
sauce
2 (14 oz, ea) cans mandarin oranges,
drained
1 C. chopped walnuts

Mix ingredients together – Makes
about 8 servings

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

Roasted Sweet Potatoes w/
Honey & Cinnamon

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

Preheat oven 375 degrees F.
Lay sweet potatoes out in a single
layer on a roasting tray. Drizzle oil,
honey, cinnamon, salt/pepper over
potatoes. Roast 25-30 minutes until
tender. Remove from oven & transfer
to a serving platter. Drizzle with more
olive oil. Serves 4

(recipe: foodnetwork.com)
————————–

Maple Crockpot Ham

4-6 lb. fully cooked bone-in ham
1/2 C. maple syrup
1/2 C. unsweetened applesauce
1/2 tsp. ground cinnamon

Lightly spray insides of crockpot
with nonstick cooking spray. Remove
ham from pkg & discard any flavoring
packet. Check end of bone for a
plastic cap (if present, discard). Using
a sharp knife, score skin & fat of ham
about 1/8 inch deep by making cuts
about every 2 inches all the way across
the ham (this allows flavor to more easily
penetrate into the ham while cooking) –
place ham in crockpot. Cover & cook
3-4 hours on High (or 5-6 hours on Low)
until meat is tender in internal temp.
reaches 140 degrees F. Baste once with
juices in crockpot. (do not baste repeatedly
as removing the lid from the crockpot drops
the temperature & increases cooking time.)
Remove ham to a serving platter or cutting
board. Tent with foil to keep warm & allow
it to rest 10-15 minutes before slicing.
If desired, drizzle a tiny bit of warm maple
syrup over ham slices for an added touch
of maple.

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

Lovin’ Onions Casserole

1 T. butter
7 onions, coarsely chopped (about
7 C.)
1/2 C. self-rising flour
1/2 tsp. salt
1 1/4 C. (5 oz) shredded Cheddar
cheese, divided
1 1/4 C. (5 oz) shredded Monterey Jack
cheese, divided
1 T. jarred jalapeno peppers, drained/
chopped (optional)

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole dish with
nonstick cooking spray. In large
skillet over medium-high heat, melt
butter – add onions & saute about
10 minutes until softened. In medium
bowl combine flour, salt/pepper. Add
1 C. of each cheese; mix well. Add
jalapeno peppers (if using) & cooked
onions – mix well & pour into prepared
dish. Combine remaining cheese &
sprinkle evenly over top. Bake 30
minutes until cheese is melted &
bubbly. Serves 8

(recipe: mrfood.com)
——————————-

Eggs Benedict Casserole
(1 hour or overnight)

1 (12 oz) pkg. English muffins,
cut into 1-inch chunks
1 (6 oz) pkg. Canadian bacon,
cut into 1/2 inch pieces
1 1/2 C. shredded Muenster
cheese
8 eggs
1 1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1 (.9 oz) pkt. hollandaise sauce
mix, prepared accordg. to pkg.
directions
1 T. chopped chives

Spray a 3-quart casserole dish
with nonstick cooking spray. Layer
half the muffin pieces, half bacon
& half cheese in dish – repeat
layers one more time.
In medium bowl whisk eggs, milk, salt/
pepper – evenly pour over casserole &
cover with foil. Refrigerate at least
1 hour or overnight.

Preheat oven 375 degrees F.
Bake casserole (foil covered) 30 minutes.
Remove foil & bake 20-25 minutes until
eggs are set. Warm hollandaise sauce in
small saucepan & drizzle over casserole.
Sprinkle top with chives & serve
immediately. Serves 6

(recipe: mrfood.com)
———————————

Pecan Pie

1 (9 inch) pie crust (homemade or
store-bought) chilled
1 C. brown sugar
1 C. corn syrup
1/4 C. unsalted butter
2 tsp. cornstarch
1 T. water
1 tsp. vanilla
1/2 tsp. cinnamon
4 large eggs
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
On floured surface roll out chilled
pie crust using a floured rolling pin.
Lightly flour the inside of a 9-inch
pie pan then transfer pie dough to
pie pan. Lightly flour inside of the
dough, fold over the edges &
refrigerate while you make the
filling.

Filling:
In medium saucepan melt sugar,
corn syrup & butter until sugar is
no longer grainy. Dissolve cornstarch
in water & whisk into sugar mixture.
Remove mixture from heat & stir in
vanilla & cinnamon. In medium bowl
whisk eggs then whisk 2-3 T. of sugar/
corn syrup mixture into the eggs. Whisk
egg mixture into remaining sugar/corn
syrup mixture. Spread pecans in bottom
of pie dough then pour filling mixture
over top. Bake 50-60 minutes, place a
piece of foil (or a pie shield) over top
after about 30 minutes to prevent the
crust from burning. Allow pie to cool
& set at room temp. at least 4 hours
before serving.

NOTE:
Store pie at room temp. 1-2 days or in
fridge up to 4 days. Baked & cooled
pecan pie can be wrapped tightly &
frozen for up to 2 months. Thaw in
fridge overnight before serving.

(recipe: realhousemoms.com)

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

Weather-wise we’re doing pretty good –
temps in the mid-30’s/cloudy (gloomy) &
80% chance of snow (but only less than
1/2 inch possible). Rest of the week it’s mid-
30’s & tiny chance of snow Monday but the
week looks pretty clear (of snow) so that’s
a good thing for those who might be traveling.

Our Thanksgiving dinner is slowly getting whittled
down to (maybe) 7  – that means cooking smaller
amounts of side dishes (which is good). Still not
exactly sure ‘what’ side dishes but will probably
be the ‘same old/same old’ (Green Bean Casserole,
Wild Rice stuffing, Husband’s Garlic Mashed
potatoes and ??? desserts. It’s getting harder to
fathom all the carbs due to me trying my hardest
to lower my blood sugar levels AND/lose weight
(good thing: as of yesterday I’m down 10 lbs.) and
sugar #’s are good – now just have to keep it up.

Hope your Holiday plans (if you’ve started) are
going well. Stay WARM and safe – try to do something
today (even if it’s something little) for yourself:
Take a nap, read a book, have a cup of your favorite
hot beverage – SOMETHING!

Enjoy your day!

Hugs;

Pammie

Saturday

It’s a chilly, dreary day out there BUT it’s Saturday and it’s also a DAY OFF for me – YAY! Ended up sleeping in a bit & woke up really groggy – ever do that? Today is a “No particular plans” day (except cooking dinner: pork chops, baked potatoes & asparagus). Yesterday was also a ‘OFF DAY” for me – got lots done. Decided to wake up early: got a lot of paperwork done for my special needs group (updating figures/addresses/etc.) then switched Summer/Winter clothes (glad that’s all done), managed to knit some on both baby blankets and a new mens scarf I’m ‘creating as I go’ (that means I’m not exactly sure how all the various yarn colors are going to work into the scarf – we’ll just have to see as we go! That’s called ‘creative license’ but I just call it ‘being creative – & crazy!)

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

Nutty Apple Bread Pudding

6-7 C. crumbled bread, broken
into about 1″ pieces
1 C. hot water
1 C. brown sugar
1/4 C. butter or margarine (4 T.),
melted
1 tsp. vanilla
1 tsp. ground nutmeg
2 eggs
1 tsp. cinnamon
1/2 C. evaporated milk (can use
regular)
1 C. raisins
1 C. grated apple (1 large or 2
small apples, peeled & grated)
2/3 C. walnut pieces (or nuts of
your choice)

Optional toppings:
ice cream
caramel ice cream sauce

Preheat oven 350 degrees F.
Spray a 9 X 9″ square baking
pan with nonstick cooking spray.
Crumble bread in a large bowl &
pour hot water over bread. In
another bowl, combine remaining
ingredients (except nuts) & whisk
together. Add crumbs & mix with
a spoon – pour mixture into baking
dish. Sprinkle nuts over top & bake
35-40 minutes. Makes about 8
servings. Great with ice cream &
caramel sauce.

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

Make Ahead Breakfast Sandwiches

14 eggs
2 T. milk
1/4 tsp. seasoned salt
salt/pepper
12 small croissant rolls
1 (6 oz) pkg. sharp Cheddar cheese slices
1 (9 oz) pkg. sliced deli ham

Preheat oven 400 degrees F.
In large bowl crack eggs; add milk,
seasoned salt, some salt/pepper
& whisk vigorously with a fork (you
want it kind of frothy). Spray a
9 X 13″ pan with nonstick cooking
spray & pour eggs into pan. Bake
15 minutes until eggs puff up & are
cooked through. Allow to cool about
5 minutes then cut into eggs the
same size as the croissants. Slice
croissants & add 1 slice egg to each
one, topped with ham & cheese.*
Spray another 9 X 13″ baking pan
with nonstick cooking spray & place
sandwiches in pan. Cover tightly
with foil & refrigerate until ready
to serve.
Preheat oven 400 degrees F.
Place refrigerated pan in oven &
bake about 15 minutes until
sandwiches have heated through &
cheese is melted. Makes 12.

*Poster said she split the cheese in
half & put one half on bottom of
croissant & one on top of ham so
melted cheese would secure ham
in place.

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

Roasted Smoked Sausage & Potatoes

1 (16 oz) pkg. Kielbasa or smoked sausage.
cut into rounds
5 large potatoes, cut into 1-2 inch cubes
(or 2 lb. red potatoes)
1 small onion, cut into pieces or chopped
olive oil
kosher or sea salt
fresh ground black pepper
few sprigs fresh thyme (or 1/8 tsp. dried)
Tony Chachere’s creole seasoning, to taste
1/2 C. shredded sharp Cheddar cheese

Preheat oven 400 degrees F.
Line a large rimmed baking sheet with foil;
drizzle with a bit of olive oil. In large bowl
add sausage rounds, potatoes & onions.
Drizzle with a few T. olive oil & season
to taste with salt/pepper, thyme & creole
seasoning; toss until well blended & pour
into prepared baking sheet – spread to
even. Bake 45 minutes turning every 15
minutes until potatoes are golden brown &
tender. Turn off oven.
Remove from oven & scatter shredded cheese
over mixture – place sheet back in oven about
5 minutes until cheese melts.

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

Crockpot Sausage/White Bean &
Pasta Soup

1 lb. breakfast pork sausage
1 small onion, chopped
1 T. dried basil
1 tsp. minced garlic
1 (14 oz) can chicken broth
1 (14.5 oz) can diced tomatoes,
undrained
1 1/2 C. water
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can cream of celery soup
1/2 pkg. baby carrots or 3-4 carrots,
cut into pieces
1 C. dried Great Northern beans
1/2 C. elbow macaroni or pasta shells
1 T. black pepper
salt, to taste
1/2 C. cabbage, shredded (optional)

Brown sausage & onion with basil &
garlic in a skillet; drain & pour into crock-
pot. Add all other ingredients (except
pasta) to crockpot. Cover & cook on Low
7-8 hours (or High 4-5 hours). About an
hour before soup finishes cooking, add
pasta. Makes about 3 quarts soup

NOTE: This recipe can also be made on
the stove: Cook in large pot until beans
are tender. Add pasta (or shells) about
last 20 minutes of cooking time.

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

Fall Tortellini Toss

1 (9 oz) pkg. refrigerated cheese
tortellini
2 T. olive oil
1/2 lb. sliced baby portobello
mushrooms
1 3/4 C. cubed/peeled butternut
squash (about 1/4 inch cubes)
1/2 tsp. poultry seasoning
1 medium tart apple, chopped/
seeded
3 T. (thawed) apple juice concentrate
3 T. cider vinegar
1 green onion, thinly sliced
1/3 C. chopped walnuts, toasted
1/3 C. cubed, smoked Gouda
cheese (about 1/4 inch cubes)
2 T. minced fresh parsley

Cook tortellini accordg. to pkg.
directions. In large skillet heat
oil over medium-high heat. Add
mushrooms, squash & poultry
seasoning – cook & stir 6-8
minutes until mushrooms are tender.
Add apple, apple juice concentrate,
vinegar & onion – cook 2-3 minutes
until squash is tender. Drain cooked
tortellini; rinse with cold water &
place in a large bowl. Add squash
mixture, walnuts, cheese & parsley,
toss gently to coat.
Serves 12 (2/3 C. each)

(recipe: tasteofhome.com)
——————————

Easy Stuffed Baked Apples

1 stick butter (salted or unsalted)
1 tsp. vanilla
1/2 C. brown sugar
1/2 C. flour
3/4 C. old fashioned oats
1/2 tsp. allspice
1 tsp. ground cinnamon
4-5 baking apples*
3/4 C. hot water
1 tsp. cinnamon
=
Suggested toppings:
Vanilla ice cream
Caramel ice cream sauce

Preheat oven 375 degrees F.
In medium bowl melt butter;
add brown sugar, flour, oats,
allspice, cinnamon & vanilla –
stir until well combined. Slice
each apple in half vertically
& remove stems. Using a
spoon (or melon baller) scoop
out the core of each apple.
Pour hot water into bottom of
a 9 X 13″ baking pan & place
apples in pan, cut sides up.
Sprinkle each with cinnamon.
Stuff each apple half with
mixture until all apples are
stuffed. Cover with foil &
bake 20 minutes. Remove
foil & bake another 25
minutes. Serve warm alone,
or with vanilla ice cream & caramel
sauce, if desired.
Makes 8-10 apple halves.

*Great apples for this recipe:
Granny Smith, Honey Crisp,
Golden Delicious, JonaGold

(recipe: southernplate.com)

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

Hope you’re having a nice day!

Hugs;

Pammie

Getting some MUCH NEEDED rest!

Last night’s special needs group Harvest Party (Western theme)

There was also a ‘leaders’ photo taken but it hasn’t been posted yet, so this is (that I know of) the only other photo with me in it. The big gentleman in the back is “Pastor Dave”, he’s one of our leaders and the lady next to him is one of our moms (she brought some awesome cider & bakery donuts for the event). We had a good turn-out (about 45 kids + parents/helpers/caregivers). LOTS of hot dogs (we cooked 160, I think – my job, at that time, was plopping hot dogs on buns & slathering them (if they wanted) with chili. I managed to eat one hot dog & chili and snag a SUPER great chocolate sour cream donut – sure wished I had a cup of coffee to go with that donut – YUM! I was totally exhausted when I finally came home around 10:15 p.m. – it had been a crazy/busy day: grocery shopping really early (around 9:15 a.m.), then babysitting 1-4:30p.m., rush home & change clothes – drive to the church by 5:30 (got stuck in traffic, didn’t get there until around 5:50) then standing for 4 1/2 hours – lets just say I slept for ELEVEN hours straight! My body is not made for that kind of torture. I asked, yesterday, what was going on with the ‘other grandmother’s house – (hinting at “I’ve babysat 3 days this past week – what the heck?!”) I guess she will be pitching in again this coming week – sure hope so! Husband & I are supposed to go to a fund raiser dinner tonight (5 p.m.) but he gave me the ‘out’ “If you really don’t feel like going we could just mail them a check” – YES!!! So I’m taking that offer & staying home – SOoooooooo tired of running all week (and then there’s church twice tomorrow!). Decided dinner tonight will be Nachos – we love them and they’re not too hard to make (plus they feed us for several meals!) – BONUS!

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

Easy Pumpkin Cinnamon Rolls

1 tube Pillsbury Crescent Dough
sheet
1/3 C. 100% pure pumpkin
1/2 C. brown sugar
1 1/2 tsp. nutmeg
1 tsp. cinnamon

Cream Cheese Frosting

Preheat oven 375 degrees F.
Unroll crescent dough onto waxed
paper. Spread pumpkin over dough;
top with brown sugar, nutmeg &
cinnamon. (NOTE: Roll into a large roll
from smaller end for bigger rolls)
Roll up & slice into 1″ pieces & place
on a cookie sheet*. Bake 21-23 minutes
until golden brown. Top with cream
cheese frosting.

*You can bake these in a casserole dish
or on a cookie sheet lined with waxed
paper – OR you can spray dish/sheet
with nonstick cooking spray for no
sticking.

Cream Cheese Frosting:
1/2 C. butter or margarine (or 8 T./
1 stick) softened
1 (8 oz) pkg. cream cheese, softened
1 tsp. vanilla
1 (16 oz) box powdered sugar (about
3 1/2 C.)

In large bowl beat butter & cream
cheese using an elec. mixer. Add vanilla
& powdered sugar – continue mixing
until frosting is smooth & of spreading
consistency.

NOTE: This recipe will frost a 9 X 13″
cake,(or) a round 2-layer cake (OR)
a dozen to 1 1/2 dozen cupcakes

(recipe: thesouthernladycooks)
———————————

Squash Gratin

3 T. unsalted butter
1 medium onion, chopped
1 T. chopped fresh thyme
1 small butternut squash, peeled/
cut into 1/2 inch cubes
1 small kabocha squash*, peeled/
cut into 1/2 inch cubes
2 cloves garlic, minced
1/4 tsp. ground mace
kosher salt/ground black pepper
1 C. chicken or vetetable broth
1/2 C. heavy cream
1/4 C. breadcrumbs
2 T. grated Parmesan cheese
2 T. chopped fresh parsley
1/2 C. grated Gruyere cheese,
about 2 oz.

Preheat oven 400 degrees F.
Melt 2 T. butter in large ovenproof
skillet over medium-high heat. Add
onion & thyme; cook, stirring, about
5 minutes until onions soften. Combine
butternut & kabocha squash in large
microwave-safe bowl with 1 C. water.
Cover with plastic wrap & microwave
until squash is just tender, about 5
minutes. Drain & add squash to skillet
along with garlic, mace, 1 tsp. salt &
few grinds black pepper. Cook, stirring,
about 3 minutes. Add broth & cook
until mostly absorbed, about 5 more
minutes. Stir in heavy cream & cook
until slightly thickened, 2 minutes. Melt
remaining 1 T. butter in microwave & toss
with breadcrumbs, Parm. cheese & parsley;
season with salt & pepper – sprinkle over
squash then top with Gruyere. Transfer
skillet to oven & bake about 30 minutes
until golden. Let stand 5 minutes before
serving. Serves 6-8

*Kabocha squash: is a winter squash,
also known as Japanese pumpkin. It has
dark green stripes on the outside.

How to break down butternut squash:
Cut about 1 inch off bottom end using
a chef’s knife – scoop out seeds. Hold
squash against your body & remove
skin using a vegetable peeler; chop.

How to break down kabocha squash:
Quarter the squash using a chef’s knife;
scoop out seeds. Put each quarter flat-
side down & cut off skin using a paring
knife; chop the squash.

(recipe: foodnetwork.com)
————————————-
Farmer’s Breakfast

6 large eggs
1/3 C. milk
1/2 tsp. dried parsley flakes
1/4 tsp. salt
6 oz. bulk pork sausage
1 T. butter
1 1/2 C. frozen, cubed hash brown
potatoes, thawed
1/4 C. chopped onion
1 C. shredded Cheddar cheese

In a bowl whisk eggs, milk, parsley &
salt. In 9″ cast-iron skillet (or other
oven-proof skillet) cook sausage over
medium heat until no longer pink;
remove & drain fat. In same skillet,
heat butter over medium heat; add
potatoes & onion – cook & stir 5-7
minutes until tender; return sausage
to pan. Add egg mixture; cook & stir
until almost set – sprinkle top with
cheese. Cover & cook 1-2 more minutes
until cheese melts. Serves 4

NOTE: If you don’t have frozen hash
brown potatoes, use par-cooked cubed
potatoes

(recipe: tasteofhome.com)
——————————

Crockpot Pepper Jack Chicken

3-4 lbs. boneless skinless chicken thighs*
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. cumin
salt/pepper, to taste
1 (10 oz.) pkg. frozen whole
green beans
1 bell pepper -seeded/sliced
8 oz. fresh mushrooms, sliced
1/4 C. butter
10 slices Pepper Jack cheese

Place chicken in bottom of crockpot.
Season with garlic powder, onion
powder, cumin & salt/pepper. Layer
frozen green beans, mushrooms &
peppers. Season again with salt/pepper.
Top with butter; cover & cook on Low
4-6 hours until chicken is shreddable
when stirred. Stir chicken until shredded
then top with cheese. Cook on High
until cheese melts.

*You can use chicken breasts instead
of thighs but cooking time will likely
be less than with thighs. Watch closely
so you don’t dry out the chicken breasts.

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

Grandma’s Sausage Skillet Lasagna

2 lb. fresh hot Italian sausage*, casings
removed
2 C. diced onions
4 cloves garlic, minced
1 (16 oz) pkg. lasagna noodles.
breaking each noodle into 3 pieces
1 (64 oz) jar marinara sauce
1 c. ricotta cheese
6 T. freshly grated Parmesan cheese
2 C. shredded mozzarella cheese

In an oven-safe 12 inch nonstick skillet
brown sausage over medium-high heat,
breaking up sausage into small pieces.
Once sausage is mostly cooked, add onion
& garlic – cook 2 minutes more; drain grease.
Add lasagna noodles & carefully pour sauce
all over top. Using a spatula or wooden spoon,
move the noodles so the sauce can get to the
bottom & in between the noodles. Return to
heat & bring to a boil, then reduce to a simmer.
Cook until noodles have softened, about 15
minutes. Stir & toss noodles occasionally so
heat is evenly distributed throughout to cook
the noodles.
In a small bowl stir ricotta & Parm. cheeses.
Preheat oven to BROIL
In large dollops, place ricotta cheese mixture all
over lasagna mixture in skillet & place under
broiler until cheese has melted & is bubbly.
Carefully remove from oven & let sit 10
minutes before serving. Serves 6

*You don’t have to use hot Italian sausage,
you can use your favorite type of sausage.

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

Chunky Apple Cake

1/2 C. butter, softened
2 C. sugar
1/2 tsp. vanilla
2 large eggs
2 C. flour
1 1/2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
6 C. chopped, peeled tart apples

Butterscotch Sauce:
1/2 C. packed brown sugar
1/4 C. butter, cubed
1/2 C. heavy whipping cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl cream butter, sugar & vanilla.
Add eggs, one at a time, beating
well after each addition. Combine
flour, cinnamon, nutmeg, salt &
baking soda in another bowl –
gradually add to creamed mixture &
mix well (batter will be stiff). Stir in
apples until well combined. Spread
into prepared dish & bake 40-45
minutes until top is lightly browned &
springs back when lightly touched.
Cool 30 minutes before serving.

In small saucepan combine brown sugar
& butter. Cook over medium heat until
butter is melted. Gradually add cream &
bring to slow boil over medium heat,
stirring constantly. Remove from heat.
Serve with cake.

Serves 12-14

(recipe: tasteofhome.com)

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

Weather-wise, it’s chilly (40’s & 50’s) with
light rain & overcast. Just looked at the
local weather forecase & nearly dropped
my coffee cup:  From NOW until 10 p.m.
Sunday night: Rain, possibly mixed with
snow showers, breezy, high near 54 degrees F,
little or no snow accumulation expected.
YUCK!!! NOOoooooo! Not what I was
expecting to read – for sure! Rest of the
week is temps around 45-50 (with no snow
mentioned). Oh well – time to get ready –
winter is coming! (I still have to go through
my Summer/Winter clothes & switch them
out – that’s a task for this coming week, NOT
today, for sure!).

Hope you are gradually adjusting to the changes
in the weather. Stay warm & healthy if you can –
maybe enjoy a nice hot cup of something & relax
a little with a book or a NAP!

Hugs;

Pammie

Obligations

Our weather is definitely gone to COLD! Last night was the first of several ‘obligations’ I have this week: oldest (12) grandson’s last football game. We haven’t attended any this year (husband is not into football and sitting on bleachers); last night I rode with oldest son, his girlfriend, the baby & my middle son. Let’s just say: I forgot to bring a cushion for the bleachers – my butt FROZE! It was REALLY windy and around 43 degrees – NOT FUN! They lost 6-0 but we went to Culver’s for dinner and finally warmed up. I’m not into football, either, so spent most of the time keeping the baby amused (and his hands warm).

Today and tomorrow are babysitting; Weds. Knit Library in a.m., babysitting during day & Friends group that evening. Friday is my special needs group’s Harvest Party – lots of fun but also LOTS of activities helping the kids with games, serving food, etc. Saturday evening is a yearly obligation to attend a fund raiser for a former telephone company employee – her son was in college and due to join the Olympic team in archery when he died of a brain tumor. Each year his family holds a fund raiser dinner (great food) and has lots of various items for auction/silent auction to raise money for the college Archery team. We like going because we get to see some of the people we used to work with (my husband & I both worked for Michigan Bell Telephone Co. back in the day). Something tells me I’ll be MORE than ready to rest come Saturday!

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

 

Iced Pumpkin Bars

4 large eggs
1 2/3 C. sugar
1 C. canola oil
1 (15 oz) can solid-pack pumpkin
2 C. flour
2 tsp. ground cinnamon
1 tsp. baking soda
2 tsp. baking  powder
1 tsp. salt

Icing:
6 oz. cream cheese, softened
2 C. powdered sugar
1/4 C. butter, softened
1 tsp. vanilla
1-2 T. cream or Half & Half

Preheat oven 350 degrees F.
In large bowl beat eggs, sugar, oil & pumpkin
until well blended. Combine flour,
cinnamon, baking powder, baking
soda & salt; gradually add to pumpkin
mixture – mix well. Pour into ungreased
15 X 10 X 1 inch baking pan. Bake 25-30
minutes until set. Cool completely.

Icing:
In small bowl beat cream cheese, powdered
sugar, butter & vanilla. Add enough cream to
achieve spreading consistency – spread over
bars. Cut into bars & store leftovers in fridge.
Makes 16 bars

(recipe: bakeatmidnite.com)
———————————

Pumpkin Sausage Soup

1 lb. mild ground Italian sausage
2 C. sliced fresh mushrooms
1 medium onion, finely chopped
4 cloves garlic, minced
1 (32 oz) carton unsalted chicken
stock
1 (15 oz) can pumpkin
1 T. sugar
1/2 tsp. ground cinnamon
2 tsp. Italian seasoning
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/4 to 1/2 tsp. ground nutmeg
1/2 C. heavy whipping cream
1/3 C. cold water
1/3 C. cornstarch
2 C. shredded, smoked Cheddar cheese

In Dutch oven cook sausage, mushrooms &
onion over medium-high heat until sausage
is no longer pink & vegetables are tender,
8-10 minutes, breaking up sausage into
crumbles; drain grease. Add garlic; cook
1 minute. Add stock, pumpkin, sugar &
seasonings – bring to boil. Reduce heat –
cover & simmer 10 minutes. Stir in cream.
In small bowl mix cornstarch & water until
smooth – stir into pot & bring to boil. Cook
& stir until thickened, 1-2 minutes. Add
cheese – cook & stir until melted.
Serves 8

(recipe: tasteofhome.com)
———————————
Spinach & Artichoke Chicken
Skillet

1/4 C. flour
salt/ground black pepper
4 (6 oz, ea) boneless skinless
chicken breasts
4 T. vegtable oil
1 small onion, chopped
2 cloves garlic, minced
4 oz. cream cheese, cut into
chunks
1 C. Half & Half
1 (5 oz) pkg. baby spinach
(about 4 C.)
1 (14 oz) can artichoke
hearts drained/quartered

Cooked rice to serve 4
=
Whisk flour, 1 T. salt & few
grinds pepper in a pie plate or
shallow dish. Coat both sides of
chicken in seasoned flour & shake
off any excess. Heat 3 T. oil in large,
heavy-bottomed skillet over medium-
high heat. Add chicken & cook,
(undisturbed) about 4 minutes until
deeply golden, without turning. Remove
chicken to a plate; add remaining 1 T.
oil to skillet & cook onion about 5
minutes, stirring occasionally, until it
begins to soften. Add garlic & cook,
about 30 seconds, stirring. Add cream
cheese & stir until melted. Pour in
Half & Half – use a wooden spoon to
scrape up any brown bits from bottom
of skillet – season with salt/pepper. Add
chicken back to skillet, seared side up.
Reduce heat to medium; cover & cook,
turning chicken about half-way through
cooking time until fully cooked (12-14
minutes) and a thermometer inserted
into thickest part of chicken read 165
degrees F.
Transfer chicken to a serving platter;
add spinach to sauce in skillet; cover
& cook until wilted, about 5 minutes.
Stir in artichoke hearts & cook until
heated through, about 1 minute. Season
with salt/pepper – pour creamy sauce
over chicken & serve with cooked rice.
Serves 4

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

Crockpot Lentil Stew

1 yellow onion, diced
1 C. green or brown lentils
3 C. chicken or vegetable broth
2 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground red pepper
1 (14.5 oz) can petite diced tomatoes
1 T. tomato paste
1 large carrot, diced
(optional: 10 oz. beef smoked
sausage, sliced into quarter inch pieces)

Add all ingredients to crockpot – stir a bit.
Cover & cook on Low 6-8 hours until lentils
are tender. Remove lid; add salt & pepper to
taste & serve. Serves 6

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

Bell Peppers Stuffed with Beef/Cheese

6 large green peppers
1 lb. ground beef
1/2 C. onion, chopped
1 (16 oz) can tomatoes, diced
1 tsp. salt
1 tsp. Worcestershire sauce
1 C. Cheddar cheese, shredded (4 oz)

1/2 C. long grain rice (you can use
any rice, but it might affect cooking time)

Preheat oven 350 degrees F.
Cut tops off green peppers – discard
seeds & membranes. Chop enough of
the tops to make 1/4 C. Cook whole
green peppers, uncovered in boiling
water about 5 minutes – invert to drain
well. Sprinkle insides of peppers lightly
with salt. In a skillet cook gr. beef, onion &
1/4 C. chopped pepper until meat is
browned & veggies are tender; drain.
Add drained tomatoes, salt, Worc. sauce
& dash of black pepper to mixture.
Cook rice according to pkg. directions –
cook until soft. Add rice to beef mixture.
Stir in cheese. Stuff pepper insides with
meat mixture & place in 10 X 6 X 2″ baking
dish. Bake, covered, 30 minutes. During last
5 minutes add any remaining cheese to top
of peppers. Serves 3

NOTE: You can also cut a small slice off
bottom of peppers to help them stand up.

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

Mama’s Banana/Pecan French Toast

1/2 C. Half & Half or milk
4 eggs
pinch salt
1/4 C. powdered sugar
1 tsp. vanilla
6 thick slices egg or potato bread
2 bananas, sliced
1 C. chopped pecans

Maple syrup – for serving
=
Lay out a few large sheets of
waxed paper on the counter

In large, shallow bowl mix Half & Half,
eggs, salt, powdered sugar & vanilla –
mix well. Dip only one side of one
piece of bread into batter – place
dipped slice, batter side down, onto
waxed paper – layer the top of that
slice with bananas.
Dip a second slice of bread into batter
on both sides; place on top of banana
layer (making a sandwich). Place nuts
on a small plate. Remove ‘sandwich’
from waxed paper & place on top of
pecans, pressing down lightly to help
stick them into bread – flip sandwich
over & repeat.
Heat 1 T. of oil in small skillet over
medium-high heat. Place sandwich in
skillet & cook until lightly browned on
both sides – repeat with remaining
slices to make 2 more sandwiches.
Serve with maple syrup. Serves 3
(makes 3 sandwiches)

(recipe: www.southernplate.com)
===================

Hope that you are in good health; my days
are so mixed up I’m still thinking we’re in the
‘weekend’!

Enjoy your day!

Pammie

Happy Saturday!

Well, Fall is now here – it’s in the high 40’s & mid-50’s this coming weekend/week. Leaves are falling off the trees in droves and it was on the weather forecast last night for a frost – yep, cold times are coming soon.

Today is a ‘free’ day for me – that means I don’t have anything specific I have to do. That also means I usually FIND things to do, like run the dishwasher, mop floors, catch up a few rows (at least) on each knit project. Speaking of that, I’m about 4 inches from finishing the ‘pinks’ baby blanket (will post photo when I’m done), mid-way on a chocolate brown (homeless) scarf and started another baby blanket yesterday in pale shades of rose, white, chocolate ice cream brown (looks pretty, doesn’t sound so good when I describe it). Also decided to try a recipe I’ve wanted to try for years: Blackbean Quinoa Salad. The recipe is my friend, Laura’s – she used to make it regularly for our Knit/Crochet Movie Night. I really like it – it’s kind of addicting – makes you want more. (The one problem with quinoa – it fills you up quickly – if you drink lots of water with it you feel like you’ve just eaten an elephant!). Great STUFF! We’re having that with broiled salmon; my husband makes a grumpy face whenever I mention trying quinoa, so he’ll be having a baked potato (he doesn’t like to, as he calls it, “experiment” with his food.)

===========

Black Bean/Quinoa Salad

1 C. (dry) Quinoa
1 can black beans, rinsed/drained
1 can whole kernel corn
1 green pepper, diced
1 small onion, diced

Dressing:
Equal parts:
olive oil
lemon juice
yellow mustard
salt & pepper

Start out with a few Tablespoons
of each & increase to 1/4 C. of each,
depending on how dry you like it

Cook quinoa in 2 C. water accordg.
to pkg. directions. Drain (or make sure
water has cooked out). Place in bowl
with remaining ingredients; pour
dressing over top & mix well.

Tastes best if refrigerated several hours.

(recipe: my friend Laura)


Pumpkin Pecan Baked Oatmeal

3 C. old-fashioned oats
2 tsp. baking powder
1 T. pumpkin pie spice
1 tsp. salt
1 C. firmly packed light brown sugar
1/2 C. milk
1 C. canned pumpkin
1 tsp. vanilla
2 eggs
1 C. chopped pecans

Preheat oven 350 degrees F.
Lightly spray a 8 X 8″ baking pan
with nonstick cooking spray. In
large bowl combine oats, baking
powder, pie spice & salt. In another
bowl combine brown sugar, milk,
pumpkin, vanilla & eggs – mix well.
Stir wet mixture into dry just enough
to get it moistened. Fold in pecans,
reserving 1 T. for top. Pour mixture
into prepared pan & sprinkle top
with reserved pecans. Bake 35-40
minutes until golden brown & set.
Serves 4-6

(recipe: southernbite.com)
————————————–
Beer Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped

Beat cream cheese, dressing & beer
in medium bowl using elec. mixer
until blended. Stir in cheese & onions;
refrigerate several hours or until
chilled. Makes 15 servings (2 T. each)

(recipe: kraftrecipes)
——————————

Chicken/Zucchini/Tomato Bake

3 C. crusty rustic bread, cubed
1/4 C. olive oil
1/2 tsp. kosher salt
few grinds black pepper
1 T. olive oil
1 1/2 lb. boneless skinless chicken
breasts cut into 2″ pieces
3 medium zucchini, cut into 2″ cubes,
about 2 1/2 lb.
1 (10 oz) pkg. cherry or grape tomatoes
1 C. jarred piquante peppers, drained-
mild or hot
2 T. fresh garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. kosher salt
few grinds black pepper
1/2 C. grated Parmesan cheese
2 T. fresh basil, coarsely chopped-
do not chop ahead

Preheat oven 425 degrees F.
Place fresh bread cubes in a food
processor & pulse until bread is reduced
to a large crumb (it’s ok if there are a
few large pieces – don’t get the crumbs
too smal). Toss crumbs in a bowl with
1/4 C. olive oil, salt & pepper – lay out
on a sheet tray & bake about 20
minutes, flipping once during baking &
remove when pieces are slightly golden &
crispy. In large skillet heat 1 T. oil over high
heat; once oil is shimmering & starting to
smoke, add chicken pieces & sear on both
sides, about 3 minutes, total. (they will
still be raw in center). Place chicken in a
large bowl with zucchini, tomatoes, peppers,
garlic, basil, oregano, salt/pepper & Parm.
cheese – toss to combine. Pour mixture into
a 9 X 9″ casserole dish & bake, uncovered,
20 minutes. Remove pan, chop basil & top
casserole along with toasted bread crumbs.
Bake just until zucchini is cooked through,
about 5 more minutes. If zucchini still
needs more time, consider covering with
foil so bread crumbs don’t get too dark.
Serves 6-8

NOTE: Zucchini & tomatoes will give up
liquid while baking. To serve, use a slotted
spoon & avoid serving the liquid.

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

Cheesy Crockpot Ziti

2 (24 oz, ea) jars Ragu Six Cheese sauce
(or any sauce you like)
2 (8 oz, ea) cans tomato sauce
15 oz. ricotta cheese
1 (8 oz) container Greek Yogurt cream
cheese
Italian seasoning
1 (1 lb) box uncooked ziti (pasta)
shredded Parmesan cheese

Spray insides of crockpot with
nonstick cooking spray; turn heat
to High. In bowl mix Greek yogurt
cream cheese, ricotta cheese &
about 2 T. Italian seasoning (it will
be a bit lumpy). Spread 2 C. Ragu
sauce on bottom of crockpot then
place 1/3 of uncooked ziti on top.
Drizzle about 1/2 jar tomato sauce
on top of ziti. Dollop 1/3 of cheese
mixture over ziti & lightly spread.
Cover that layer with shredded
Parm. cheese – repeat this 2 more
times: layering pasta/sauce/cheese.
Cover & cook on High 2 1/2 – 3 hours
until pasta is done. Serves 8-10

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

Roasted Acorn Squash Soup
(with Bacon & Pumpkin Seeds)

3 acorn squash
2 T. olive oil, divided
salt, to taste
pepper, to taste
6 cloves garlic, peeled & left whole
3 sliced thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

(Optional garnishes)
Parmesan cheese, shredded
roasted pumpkin seeds
fresh chopped parsley

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Slice each squash
length-wise end-to-end; scrape
seeds from each half, discard seeds.
Drizzle 1 T. oil over insides of squash
halves & season with salt/pepper.
Place each half, cut sides down, on
sheet. Wrap garlic in foil & place on
sheet with squash. Roast squash/garlic
1 hour until softened & beginning to
collapse (squash). Remove from oven &
allow to cool. When cool enough to handle,
scrape flesh from squash & place flesh in
large bowl with garlic cloves. Place a Dutch
oven or soup pot over medium-high heat &
add diced bacon – saute until crispy, about
5 minutes; remove from pan & place on
paper towels to drain. Spoon out extra fat,
leaving about 1 T. in pot. Return to heat; add
onion & cook 3 minutes until translucent. Add
broth, a little at a time, scraping up any brown
bits on bottom of pot. Add squash, garlic, ginger,
sage, cayenne & allspice – bring to boil then
simmer 5 minutes. Place soup in a blender, in
batches (or use an immersion blender) – be
careful of hot soup – it can blow the lid off a
blender if filled too full. Stir in cream, Wors.
sauce & vinegar- bring back to a simmer. Add
salt/pepper to taste & serve with your choice
of toppings. Makes 12 servings

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

Cinnamon Apple Crisp

Filling:
6 medium apples (Honey Crisp or Gala),
peeled/sliced 1/4 inch thick
1 small (1.5 oz) box raisins
3/4 tsp. cinnamon
1 tsp. fresh lemon juice
1 T. cornstarch
1/4 C. honey

Topping:
1 C. quick oats
3 T. brown sugar ( not packed)
1 tsp. cinnamon
2 1/2 T. butter, melted

Heat oven 350 degrees F.
In large bowl combine apples, raisins,
cinnamon, honey & lemon juice – sprinkle
with cornstarch & toss until fruit is coated.
Place in ungreased baking dish – cover with
foil & bake 15 minutes. Remove from oven.
Mix topping ingredients & sprinkle over
fruit. Bake 1 hour until topping is golden
brown & fruit is tender. Serves 8

(recipe: www.skinnytaste.com)

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

Tomorrow I have Sunday School snack duty;
after church my SS class is going to have a
class dinner. Our teacher asked me to just
bring ‘something light’ as they are going to
have dinner & desserts later.  Yeah, right –
‘something light’? Not everyone in our
class goes to the dinner (my husband doesn’t
like to hang around after, so we don’t go plus
church gets out around 12, dinner around
12:15 – around 2 p.m. & I have to be back
for choir practice at 4:45 (about 20 minute
drive from our house to church). Choir
practice then evening church means I get
home around 7:20 p.m. – makes for a VERY
long day (easier to just skip the dinner). Anyway –
I digress – ended up buying a lemon Bundt cake,
a Red Velvet cake roll and some powdered
sugar doughnut holes – LIGHT? Guess not BUT
my thinking was: if you only had a small slice
of cake or a few doughnut holes, it wouldn’t be
THAT bad, right? Oh well – whatever is left
over will definitely be eaten at my house, so
no worries!

Hope you’re having a good day!

Hugs;

Pammie

It’s Wednesday – AGAIN!

Well, ‘life’ is finally getting back to ‘normal’ (I know: NORMAL is a setting on your dryer or a city in Indiana . . . hehehe). Went to both knit groups – lots of great chatting, sharing ideas, etc. One of my ‘helper’ adults in my special needs group has officially named me the “Logistics Manager” – that means I like to keep track of lots of little bits of information/details and have them IN ORDER! (that can also be explained as a “Type A Personality”). I’ve been attempting to get details together on both the Log Cabin Day AND the Oakland County Historical Society’s Ice Cream Social (not counting information on several new special needs students and several new knit group members). As to the two Historical Society events – I just learned last night that they are BOTH having problems with organizational details – one of my friends (who spins wool) will not be at either event – apparently they FORGOT to invite her and she now is booked for other events! WEIRD! I got to thinking – actually, if we’re analyzing details I/my group didn’t get an official invite from either society EITHER! WEIRD! I know that both groups are having difficulties with keeping volunteers to staff/man these events (their members are aging and there doesn’t seem to be very many young people interested in perpetuating these historic events!). I just sent out an email to my knit group asking them to please contact me as to how many will actually be attending/demonstrating for Log Cabin Day – so far I have ONE person…that’s sad. Because of the down-sizing, they also compacted presenters last year & moved things closer to the center of the location. As it stands, I (& my 1 friend) might be the ONLY presenters on the ‘other’ side of the bridge! Bad part is: I can’t even tell people where we’ll be located, as of right now I DON”T KNOW! WEIRDER! Oh well – just keep plugging (or, as Nemo said: “Just keep swimming, just keep swimming!”). It will all work out in the end – I just hope this will not be the last year for either event. (the Oakland County one is much larger/more people, etc. – would be a shame if either one discontinued…)

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

Strawberry Cream Parfaits

one 1 lb. bag frozen unsweetened
strawberries, thawed
2 T. sour cream
1 scant cup chilled heavy whipping
cream
eight 2-inch vanilla meringue
cookies, coarsely broken (about
2 C.) plus 2 more, halved*

In medium bowl using a fork (or
potato masher), mash berries &
juices into a chunky sauce. Place
sour cream into a 1-cup measuring
cup – add enough chilled heavy
cream to fill cup completely. Scrape
cream mixture into a deep medium
bowl – beat mixture until thick & stiff
using elec. mixer – fold in broken
merigues gently. Divide sauce in half &
spoon into bottom of four serving
bowls (or glasses). Divide cream
in half & spoon on top of sauce.
Repeat layers using remaining
sauce & cream mixture. Top each
parfait with a meringue half &
serve immediately. Serves 4

*can be found in grocery store or
local bakery – place meringues in
a ziplock bag & break up – (they
can be rather sharp if using just
your hands.)

(recipe: foodnetwork.com)
—————————-

Fresh Vegetable Salad

Dressing:
1/2 C. sour cream
1/4 C. mayonnaise
2 T. white wine vinegar
2 T. jalapeno – seeded/finely
diced
1 tsp. celery seed
1/4 tsp. salt
1/4 tsp. black pepper

4 ears yellow corn, cleaned/cooked/
cooled & cut off cob*
2 large tomatoes, seeded/chopped
6 stalks celery, chopped
1 cucumber, chopped
1/2 red onion, finely chopped

In medium bowl whisk sour cream,
mayo, vinegar, jalapeno, celery seed,
salt/pepper until smooth. Set aside
at least 5 minutes for flavors to meld.
In large bowl mix all chopped veggies –
pour dressing over & gently mix
together until well combined. Serve
immediately or cover & refrigerate
until ready to serve – up to 3 hours.
Serves 10

You can leave out jalapeno if you
don’t like spicy foods.

*you can also use 2 (15 oz, ea) cans
whole kernel corn, drained/rinsed
(but fresh tastes better)

(recipe: breadboozebacon.com
——————————-

Chicken Salad w/ Lemon & Dill

10 1/2 oz. cooked skinless boneless
chicken breasts (from 1 whole
rotisserie chicken)
2 T. fresh dill, chopped
zest & juice of 1 lemon
1 T. olive oil
1/4 tsp. kosher salt

Remove chicken legs, wings &
thighs from chicken & set aside
for another meal. Remove skin
from breasts & remove meat
from bones. Break chicken into
chunks using your hands or a
knife – place in a large bowl. Add
dill, lemon juice, lemon zest, olive
oil & salt – mix together & refrigerate
until ready to serve. Serves 3

(recipe: skinnytaste.com)
—————————

Crockpot Biscuits/Bacon Breakfast
Casserole

8 slices bacon, cooked/chopped
5 large eggs
1 C. shredded Cheddar cheese
1/4 C. milk
1 medium tomato, chopped
1/2 green bell pepper, seeded/chopped
1 tube refrigerated biscuits (like Pillsbury
GRANDS!)

In a bowl mix bacon, eggs, cheese, milk,
tomato & bell pepper until well combined &
eggs are scrambled. Open biscuits & cut
each biscuit into 4 equal parts. Drop cut
biscuits into egg/milk mixture – fold into
mixture until biscuits are well covered.
Spray insides of crockpot with nonstick
cooking spray. Pour biscuit/egg mixture
into crockpot, spreading evenly over
bottom. Cover & cook on High 3-4 hours
until biscuits are cooked through & no
longer doughy & egg mixture is cooked
in center. Serve, topping each serving
with additional cheese, if desired.
Serves 8

(recipe: crockpotladies.com)
———————————
Crockpot Pork Chop Cacciatore

1 1/2 .b pork chops
2 T. cooking oil
1 (15 oz) can Italian diced tomatoes
3 T. tomato paste
1 c. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. dried oregano
1 clove garlic, minced
1 small white onion, diced
2 C. sliced fresh mushrooms

Cooked pasta or rice to serve 4
=
Heat large, heavy skillet over
medium-high heat. Add oil & chops;
brown chops on both sides*

Sauce:
Add diced tomatoes, tomato paste,
chicken broth, garlic, salt/pepper,
thyme, oregano to crockpot – stir
until tomato paste dissolves into diced
tomato juice. Add onion & mushrooms;
stir again. Add chops into sauce. Cover
& cook on Low 6-7 hours WITHOUT
opening lid during cooking time.
Serve over cooked pasta or rice.
Serves 4

*Only brown chops, don’t cook
completely – crock pot will do that

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

Strawberry Cobbler

1 C. self-rising flour
1 C. sugar
1 C. milk
1/2 tsp. cinnamon (optional)
2 C. sweetened strawberries,
fresh or frozen
1 stick margarine

*1 T. sugar (last minute)

Preheat oven 400 degrees F.
Melt margarine (or butter) in a
2 to 2 1/2 qt. oven-proof casserole.
In large bowl mix all dry ingredients
– stir in milk until smooth & pour over
melted margarine in casserole dish –
do not stir. Pour strawberries in center
of batter – do not stir.* Bake 30-40 minutes.
Batter should be cakey, not soupy.

*Poster said: She always sprinkles
1 T. sugar over batter & strawberries
before baking.

(recipe: southernplate.com)
————————–
Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. – remove from heat;
stir in butter. Cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas. Add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)

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

Our weather has turned a bit cooler –
today it’s in the low 60’s & sunny (we’ve
had a bit of rain lately but the days are
still nice – not too hot).

Also organizing my special needs group’s
last Gym Night until Fall – we’re having a
picnic (of sorts): hot dogs, chips, watermelon
& ice cream – a BIG treat for all involved –
that’s coming up Friday, June 15th. Life has
kind of swung into a Summer Whirlwind:
between knit groups & historical society
events, special needs group events, grandson’s
end-of-school year events and now a wedding
this Saturday, to quote an old expression:
“My dance card is all filled up!” (not complaining,
mind you!)

Hope you are managing whatever events &
happenings are coming your way – remember
to take a little time to ‘breathe’/relax – a quick
nap does wonders to revive the soul as well
as the body!

Hugs;

Pammie

It’s Saturday – again

Not quite like the other day when it was sunny & in the 70’s – today it’s rainy, chilly & gloomy (temp. 63 degrees F.). Looking at the coming week, it looks like we won’t have sun & 70’s until around Tuesday – that’s OK…life goes on, right?

GUESS WHAT! My Knitting Mojo is back! Yesterday I decided to attempt to figure out where I went so terribly wrong on both baby afghans – took me a bit, but they are both UP & running again! YAY! (If you’re counting, that makes 3 I’m working on now – 2 yellow, one multi-colored – all charity knits). I thought it was amusing last night while at my special needs group’s Gym Night one lady started talking about going to a garage sale where they had a lot of yarn for sale at great prices (she said: “Pam, you SHOULD have been there! I’ll be you’d buy the place out!”) I told her I have 3 very large Tupperware bins full of yarn plus several garbage bags full, so it would not be something I’d consider at the moment. She looked quite shocked that I would have that much until I told her I do charity knitting – guess that made sense to her, then.

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

Banana Pudding Dip

1 (3.4 oz) pkg. instant banana
pudding mix
1 1/2 C. milk
8 oz. cream cheese, softened
3 T. sugar
1 C. Cool Whip, thawed
1/2 C. diced fresh bananas

Suggested Dippers:
Vanilla Wafers, shortbread slices,
graham crackers and/or fresh
fruit, for serving

Garnish:
Whipped cream & vanilla wafer
crumbs  (optional)

In medium bowl whisk pudding mix &
milk until smooth. Using an elec. mixer
beat cream cheese & sugar until smooth.
Add pudding mixture & beat well. Fold
in Cool Whip & refrigerate until ready
to serve.  Serves 8

Just before serving:
Top with chopped bananas & garnish
with whipped cream & cookie crumbs
if using.

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

Baked Mushroom Chicken

4 boneless skinless chicken
breast halves (1 lb)
1/4 C. flour
3 T. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1/3 C. shredded mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions

Preheat oven 375 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray. Flatten
each chicken breast to 1/4″
thickness*. Place flour in zip lock
bag; add chicken (a few pieces at
a time) – seal & shake to coat. In large
skillet brown chicken in 2 T. butter on
both sides – transfer to prepared dish.
In same skillet saute mushrooms in
remaining butter until tender. Add
broth, salt/pepper – bring to boil &
cook 5 minutes until liquid is
reduced to 1/2 C. – spoon over chicken.
Bake, uncovered, 15 minutes until
chicken is no longer pink. Sprinkle with
cheese & green onions. Bake 5 minutes
longer until cheese is melted. Serves 4

*To flatten – place chicken in ziplock bag;
seal & pound out chicken using a meat
mallet (if you have one) or a rolling pin
to 1/4 inch thickness.

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

Sausage & Cheese Grits Muffins

1/2 lb. pork sausage, cooked/drained
1 1/2 flour
3/4 C. quick-cooking grits
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 T. (or 1/4 C.) butter, melted
2 eggs
1 C. buttermilk
2 T. honey
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 12-cup muffin tin with
nonstick cooking spray.
In medium bowl whisk flour, grits,
baking powder, baking soda & salt.
Stir in melted butter, eggs, buttermilk &
honey – mix well. Fold in cooked/crumbled
sausage & cheese. Add batter to muffin
tins & bake 20-25 minutes until
golden brown. Makes 12 muffins

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

Crockpot Pepperoni Pizza Penne

2 lb. ground beef or turkey, browned/
drained
1 (8 oz) pkg. penne pasta, cooked
1 (16 oz) pkg. shredded mozzarella
cheese
1 (10 3/4 oz) can tomato bisque
2 (14 oz, ea) jars pizza sauce
1 (7 oz) pkg. sliced pepperoni

Place half of ground meat in bottom
of crockpot – layer half of cooked
penne on top. Sprinkle half of cheese
on top & pour half of soup on top.
Pour 1 jar pizza sauce over top &
layer half of pepperoni on top =
repeat layering with remaining
ingredients. Cover & cook on Low
4 hours. Serves 6

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

Crunchy Asian Coleslaw

1 (3 oz) pkg. oriental or beef Ramen
noodles, crushed (discard seasoning pkt)
1 bottle Marzetti Simply Dressed Ginger
Sesame Vinaigrette
3 C. ready-to-eat coleslaw mix
2 C. broccoli slaw
4-5 green onions, chopped

Preheat oven 350 degrees F.
Break up or crush Ramen noodles &
place in single layer on medium
baking sheet – bake 10 minutes until
lightly golden. Remove from oven &
cool completely. In large bowl add
coleslaw, broccoli slaw, green onions &
cooled noodles. Pour vinaigrette over
mixture & lightly toss. Serve immediately
to retain it’s crunchiness.
Serves 4-6

NOTE: If you can’t find the vinaigrette:

Homemade Dressing:

1/2 C. peanut oil
1/4 C. sugar
6 T. rice vinegar
1/2 tsp. salt
1/4 tsp. black pepper

Combine all dressing ingredients &
mix well. Pour over salad mixture &
lightly toss

(recipe: mommyskitchen.net)
———————————
Tuna Pasta Casserole

2 1/2 C. multigrain or whole grain rotini
pasta (or your choice of pasta)
3 tsp. corn oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) container sour cream
2 oz. cream cheese, softened
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 C. frozen peas, thawed
2 (5 oz, ea) cans solid white albacore
tuna in water, drained
1/2 C. shredded Cheddar cheese
2/3 C. crackers, coarsely crushed

Preheat oven 375 degrees F.
Cook pasta 2 minutes less than pkg.
directions; drain. Spray 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl mix oil, soup, sour cream,
milk, cream cheese, pepper & garlic
powder until well mixed. Stir in peas,
pasta, tuna & Cheddar cheese then
place in prepared dish, spreading out
evenly. Bake, uncovered, 20 minutes.
Remove from oven & sprinkle top with
crushed crackers. Bake 15-20 minutes
more until top is lightly brown & sauce
is bubbling. Let cool 10 minutes before
serving. Serves 10-12

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

No Bake Peanut Butter/Oat Cookies

2 C. sugar
1/2 C. milk
1 (8 T.) stick unsalted butter
1/4 C. unsweetened cocoa powder
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 T. vanilla

Line a baking sheet with waxed paper
or parchment. In medium saucepan
bring sugar, milk, butter & cocoa to a
boil over medium heat, stirring
occasionally. Let boil 1 minute; remove
from heat & stir in oats, & peanut butter;
stir to combine. Drop teaspoonfuls of
mixture onto prepared sheet & let
stand at room temperature about 30
minutes until cooled & hardened.
Refrigerate in airtight container up to
3 days. Makes about 60 cookies

(recipe: foodnetwork.com)

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

So – today is/was also the wedding day
of Prince Harry & Megan Markle – did
you get to watch it on TV? I had forgotten
about it until my husband spotted it on
TV so I watched it (on 3 different channels,
since each one cut out – never did get to
see the entire thing, but that’s OK – all
went well.) I find it interesting looking at
the various HATS the women wore – all
the “Fascinators” (those little or big things
that just sort of sit on the top or to the side
of the head – not exactly a HAT). One woman
had one on that looked like a paper plate
with a little thin ribbon – looked like something
a kindergartner would make for their mom!
Oh well – that’s “fashion” for ya!

Just put a pork roast with carrots, potatoes,
chopped onion, mushrooms & cranberry
sauce in crockpot for dinner tonight. If you’ve
never tried it – cranberry sauce adds a nice
tart/sweet taste to pork. (also had salt/
black pepper, Worcestershire sauce & garlic
powder.) I LOVE using my crockpot – you can
throw all the ingredients in and, in hours,
have a complete meal all cooked! YAY!

Have a SUPER GREAT day!

Hugs;

Pammie

 

Oh boy … WHEE! (I think)

Yes, you could say my life, lately, is like a roller coaster ride. Spent most of yesterday trying to think of anything ELSE I could do to make son’s room ‘less cluttered’ AND attempted to think of new ways to protect my knitting projects & yarns. Texted oldest son today, asking if he knew ‘when’ the move was happening (since he has a pickup truck & middle son would ask for his help.) Turns out middle son spent the night at oldest son’s – they had a long talk and outcome is: Middle son is going to stay at his apartment. (for how long, we don’t know). I feel like a person who’s just been given a reprieve – my entire day was kind of in ‘limbo’ – no plans until ‘the move’ – not even what’s for dinner plans! Of course, I thanked the Lord, first, for this ‘new event’. Wow…all I can say is: WOW!

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

Chocolate Rice Krispie Balls

Balls:
1/2 C. peanut butter
3 T. butter, soft
1 tsp. vanilla
1 C. Rice Krispie cereal
1/2 C. chopped pecans
1 C. shredded coconut

Chocolate:
1 pkg. chocolate chips
1 square sweet chocolate

In large bowl mix ingredients
for balls & refrigerate 30
minutes. Form mixture into
balls & refrigerate another
hour.

Chocolate:

Place a large sheet of
waxed or parchment paper
on the counter. In a double boiler,
melt chocolate chips with the
sweet chocolate then drop the
balls into chocolate one-at-a-time
to coat. Lift balls from chocolate
& place on waxed/parchment
paper. Freeze to set.

(recipe: Facebook)
——————————

Ham Broccoli Pasta Casserole

1 1/2 C. cooked/chopped ham
1 1/2 C. dry, uncooked pasta (poster
uses small pasta shells)
1 C. frozen broccoli pieces (no need
to thaw or cook)
1/2 C. shredded Cheddar cheese
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken
soup (undiluted)
1 C. evaporated milk
4 T. butter (1/2 stick) melted
1/2 C. chopped green onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder

Topping:

4 T. (1/2 C.) butter, melted
1 C. crushed (Ritz/butter) crackers
1/2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
In large bowl combine ham, pasta,
broccoli pieces & cheese. In another
bowl combine chicken broth, soup,
milk, melted butter, green onion, salt/
pepper, mustard & garlic powder – mix
with a spoon & pour over ham/etc.
in other bowl. Mix all ingredients &
pour into at least a 2 qt. baking dish.
Bake, uncovered, 35 minutes. Remove
& stir. In a bowl combine topping
ingredients & sprinkle over partially
cooked casserole. Place back in oven
& bake, uncovered, another 40
minutes. Remove & let cool about
15 minutes before serving.
Serves 8

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

Crockpot Chicken Ratatouille

1 medium zucchini, sliced
1 medium yellow summer squash,
sliced
1 large red bell pepper, sliced
1 small eggplant, cut into chunks
4-5 large tomatoes, diced (OR)
1 (15 oz) can petite diced tomatoes,
drained
1/2 tsp. basil or 1/4 C. chopped
1 tsp. oregano
1/4 tsp. thyme (OR) 3-4 sprigs fresh
2 large cloves garlic, crushed
2 medium boneless skinless chicken
breasts, cut into 1 inch chunks

Place all ingredients into crokpot.
Cover & cook on High 3-5 hours, Low
4-6 hours. Serves 4-6

(recipe: bakeatmidnite.com)

———————————

Down-home Salisbury Steak

Patties:
2 lb. ground beef
1 medium onion, finely minced
1/2 green bell pepper, seeded/
finely minced
1 stalk celery, finely minced
2 T. fresh parsley, minced
1 clove garlic, finely minced
1/2 tsp. dry mustard
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper

Sauce:
6 T. butter
8 oz. sliced fresh mushrooms
(about 2 C.)
2 tsp. flour
2/3 C. chili sauce (like Heinz)
1/2 C. beef broth
2 tsp. lemon juice
2 tsp. Worcestershire sauce
dash bottled hot pepper sauce

Preheat broiler
In large bowl add meat, onion, bell
pepper, celery, parsley, garlic, dry
mustard, marjoram, thyme, paprika,
salt/pepper – lightly mix all together,
being careful not to overwork the meat.
Shape mixture into 8 patties about 3/4″
thick. Place on broiler pan & cook 12-14
minutes until done, turning halfway
through cooking time.

Sauce:
While steaks broil, prepare sauce. In
large saucepan melt butter; add mush-
rooms & cook 4-5 minutes over medium-
high heat until tender. Sprinkle with flour &
stir. Add chili sauce, beef broth, lemon
juice, Worc. sauce & hot pepper sauce –
Cook & stir until bubbly. Cook 1 minute
more. Serve sauce over patties.
Serves 4-6

(recipe: www.tasteandtellblog.com)
————————————-
Jalapeno Popper/Sausage Dip
(Crockpot – 3 qt)

1 lb. bulk spicy pork sausage
2 (8 oz, ea) pkgs. cream cheese,
cubed
4 C. shredded Parmesan cheese
(about 12 oz)
1 C. (8 oz) sour cream
1 (4 oz) can chopped green chilies,
undrained
1 (4 oz) can diced jalapeno peppers,
undrained

assorted cut fresh veggies, for dipping
=
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Using a slotted spoon, transfer sausage
to a 3 qt. crockpot. Stir in cream cheese,
Parm. cheese, sour cream, chilies &
peppers. Cover & cook on Low 3 to 3 1/2
hours until heated through. Stir before
serving. Makes 24 (1/4 C. each) servings.

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

Nutty Broccoli Slaw

1 (3 oz) pkg. chicken ramen noodles
1 (16 oz) pkg. broccoli coleslaw mix
2 c. sliced green onions ( about 2
bunches)
1 1/2 C. broccoli florets
1 (6 oz) can ripe black olives, drained/
halved
1 c. sunflower seeds, toasted
1/2 C. slivered almonds
1/2 C. sugar
1/2 C. cider vinegar
1/2 C. olive oil

(open Ramen noodle packet –
set aside seasoning packet) Crush
noodles & place in large bowl. Add
slaw mix, onions, broccoli, olives,
sunflower seeds & almonds. In a
jar with a tight-fitting lid, combine
sugar, vinegar, oil & contents of
seasoning packet – shake well.
Drizzle over salad & toss to coat.
Serve immediately. Serves 16

NOTES:
*To save calories, reduce vinegar
& oil from 1/2 C. to 1/3 C.

*Add 1 tsp. each: minced garlic &
ginger plus 1 T. toasted sesame oil
for an Asian twist to the dressing

*If you prefer a more neutral flavor,
use canola oil in place of olive oil

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

Crockpot Cinnamon Rolls

24 oz. refrigerated cinnamon
rolls (in tubes – cut into quarters,
divided)
4 eggs
1/2 C. whipping cream
3 T. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Spray insides of crockpot with
nonstick cooking spray. Place
a layer of cinnamon roll pieces
on bottom. In a bowl beat eggs,
cream, maple syrup, vanilla &
spices until blended – pour over
rolls. Place remaining roll
pieces on top & spoon a packed
of icing (from refrigerated rolls
tube) over rolls. Cover & cook
on Low 2 1/2 – 3 hours. Once
done cooking, drizzle rest of icing
packets over rolls. Serves 4

(recipe: weekendcollective.com)

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

Well, our weather is now VERY APRIL- it’s
pouring VERY hard (almost thought it was
hail earlier because it was hitting the
windows so hard!). Right now it’s 37
degrees F. with expected Winter Storm
Warning
for tonight through Sunday:
80% chance of freezing rain & possible
snow (high of 44 degrees F. tomorrow-
depending -we might stay home from
church). Then Monday night rain/snow
& chance of snow showers, low of
28 degrees F. BRrrrrrrr! (weirdness-
Weds. is a possible high of 52!) Ah,
Michigan – if I didn’t grow up here,
not sure I’d stay here!

Hope you are enjoying your weekend!

Hugs;

Pammie

It’s Saturday – again!

Here we are in the beginning of April – it’s very nicely sunny out, not very breezy and 32 degrees F., a light dusting of snow on the ground. It seems to be the ‘norm’ lately for us to get a light dusting almost every day – good thing is: it melts! Looking at the coming week, snow again Monday night/Tuesday morning and again on Thursday. Oh well – living in Michigan all my life, you come to sort of EXPECT it!

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

Brown Sugar Caramel Pound Cake

1 1/2 C. butter, softened
2 C. light brown sugar, packed
1 C. granulated sugar
5 large eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. whole milk
1 (8 oz) bag toffee chips
1 C. pecans, chopped
=
Caramel Drizzle:
1 (14 oz) can sweetened condensed
milk
1 C. brown sugar
2 T. butter
1/2 tsp. vanilla

Preheat oven 325 degrees F.
Spray (12 C.) Bundt cake pan with
nonstick cooking spray (or grease &
dust with flour). Beat butter until
creamy; add sugars, beating until
fluffy. Add eggs, one-at-a-time. In
medium bowl combine flour, baking
powder & salt. Add flour mixture to
batter, alternately, with milk – beat
until just combined. Stir in toffee
chips & pecans – spoon batter into
prepared pan & bake 85 minutes
until a wooden toothpick inserted
near center comes out clean.

NOTE: To prevent excess browning,
cover cake with foil while baking.
Let cake cool in pan 10 minutes.
Remove from pan & let cool
completely on wire rack. Prepare
Caramel drizzle & spoon over cooled
cake.

Caramel Drizzle:
In medium saucepan combine cond.
milk & brown sugar – bring to boil over
medium-high heat, whisking frequently.
Reduce heat, simmer 8 minutes, whisking
frequently. Remove from heat; whisk in
butter & vanilla. Let cool 5 minutes
before using.
NOTE: Make sure to drizzle the caramel
while STILL HOT

(recipe: cookandbliss.com)
———————————

Crockpot Ham & Cheddar Quiche

2 refrigerated pie crusts
2 1/2 C. shredded Cheddar cheese,
divided
1 C. chopped, cooked ham
4 green onions, chopped (plus
extra for garnish)
6 eggs
1 C. whipping cream
1/4 tsp. salt
1/4 tsp. black pepper
(optional: 1/8 tsp. ground nutmeg)

Lightly spray insides of crockpot with
nonstick cooking spray. Arrange pie
crusts in bottom of crockpot – trim
crust should overlap slightly & be
about 2 inches up sides. Cover &
cook crust 1 1/2 hours on High. Evenly
arrange cheese, green onions & ham
over crust. In a bowl mix eggs, whipping
cream, salt/pepper (& nutmeg, if using)
pour into pie crust & sprinkle remaining
cheese on top. Cover & cook on High
an additional 1 1/2 hours until filling
is set completely. Uncover – let stand
5 minutes. Garnish with additional
chopped green onions, if desired.
Serves 6

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

Breakfast for Dinner

1 lb. ground pork sausage,
browned/drained
1/2 C. green onions, chopped
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded/
diced
2 tomatoes, chopped
2 C. shredded mozzarella cheese
1 C. Bisquick baking mix
1 dozen eggs, beaten
1 C. milk
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Spray a 3 quart casserole dish
with nonstick cooking spray. Layer
cooked sausage, onions, peppers,
tomatoes & cheese. In large bowl
whisk remaining ingredients &
pour over casserole in dish. Bake,
uncovered, 55-60 minutes until
set & top is golden. Let stand
10 minutes before serving.
Serves 6-8

(recipe: gooseberrypatch.com)
—————————-
Chicken Puffs (appetizers)

2 (3 oz, ea) pkgs. cream cheese,
softened
3 T. butter, melted/divided
1 1/2 C. diced, cooked chicken
2 T. milk
1/2 tsp. garlic powder
1/8 tsp. salt
1/4 tsp. black pepper
2 T. minced onion
2 T. diced pimentos
2 (8 oz, ea) tubes crescent rolls

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
In large bowl mix cream cheese &
2 T. melted butter. Add chicken,
milk, garlic powder, salt/pepper,
minced onion & pimentos – mix
well. Separate each pkg. rolls into
four rectangles. Spoon chicken
filling into center of each rectangle,
distributing filling evenly – bring
ends up, pinch closed & twist; brush
each with 1 T. melted butter. Place puffs
on prepared sheet & bake 12-15 minutes
until golden brown. Serves 8

Note: You can use all white meat
chicken/all dark or a combination
of both.

(recipe: mrfood.com)
——————————-

Spring Chicken Pasta Salad

8 oz. penne pasta, cooked accordg.
to pkg. directions – slightly cooled
1 (7 oz) container prepared pesto
sauce
2 C. cooked chicken chunks
4 plum tomatoes, cut into chunks
1/2 tsp. salt
1/4 tsp. black pepper
2 T. pine nuts

In large bowl place pasta; add pesto
sauce & toss to coat. Add remaining
ingredients (except pine nuts) &
toss until thoroughly combined.
Cover & chill 1 hour. Before serving,
sprinkle top with pine nuts.
Serves 4

(recipe: mrfood.com)
—————————

15-minute Ham Fried Rice

1 C. cooked/chopped ham
2 bags Steamfresh White Rice
with veggies – cooked
(Uncle
Ben’s)
2 eggs
salt/pepper, to taste
soy sauce, optional

Heat ham in large skillet; add
cooked rice w/veggies. Make
a well in center of skillet & add
the eggs, salt/pepper – scramble
eggs in center & gradually mix into
rice/ham mixture. Serve with
soy sauce, if desired. Serves 4

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

Crunchy Cinnamon French Toast

4 eggs
1 C. milk
3 tsp. ground cinnamon
1 tsp. ground nutmeg
1 C. crushed corn flakes cereal
about 12-14 slices bread –
your choice; Texas toast works
very well)

Heat a large frying pan or skillet
to medium heat & spray with
nonstick cooking spray (or use
1 T. butter to coat pan). Pour
crushed cereal into a pie plate.
In a medium bowl mix eggs, milk,
cinnamon & nutmeg – transfer to
another pie plate. Dip 1 slice bread
into egg mixture to coat, then dip
in corn flakes. Place coated bread
in skillet & cook until both sides
are light brown, about 2 minutes
for each slice. Serves 8

(recipe: ourtableforseven.com)

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

Later today husband & I are going to a
“Farewell” lunch/dinner for a couple
who’ve been in our Sunday School class
a good 15+ years – they’re moving down
South to be with their kids & grands. We
were asked to bring a main dish + a side
or dessert. I have a terrible time deciding
what to bring (I know-right? All the recipes
I post/view per week…oh well). I finally
decided on a bucket of Kentucky Fried
Chicken and a Blueberry Pudding Cake
(bought it – already made). I know there
will be tons of various salads and probably
lots of desserts. Some people do the big
crockpot of spaghetti or Tuna Noodle –
not really fond of either. I figured most
people like fried chicken and I cut the
cake into small pieces (you always want
to try SEVERAL desserts, right?). The
best thing is: I don’t have to cook dinner!
(not guessing there will be any leftovers
of the chicken). I’ve also learned with
all these dinners – make/buy something
YOU like, cause you’ll probably end up
bringing some home (I love the blueberry
cake thing – wink).

Well, we’ve had a rather relaxing week of
“Son NOT moving back home” – that sounds
terrible, but we’ve gotten into a rather
comfy ‘niche and really didn’t want to add a
CAT to our comfort. I like cats but – (I’ll leave
it at that).

Hope you’re enjoying your weekend –
take a nice rest/nap, eat/drink something
that makes you feel comfy – take a little
time for YOU!

Hugs;

Pammie