Happy Friday!

Today it’s a nice, clear (NO SNOW) day with sun – YAY! Temps in the High 20’s – for the rest of this AND next week. I realized today that I’ve been feeling like I’ve been put on hold – that feeling where something will happen. You don’t know when or what, but something’s coming. For me, that feeling is brought about by all the CRAZY Michigan weather! Snow/rain/freezing rain/drizzle, back to clear – CRAZY!

I babysat Tuesday and had to (karate) chop my car hood because it was covered in about an inch of snow which was then covered by a layer of ice – great fun. . . not. Oh well, that’s all melted now – roads are clear; walking is a bit of a challenge: some of the sidewalks are covered by a thin layer of ice from all the rain/melting ice, etc. Just gotta remember to walk “Like a Penguin” – have you seen those posts/suggestions stating that if we walk like a penguin (kind of hunched forward with feet pointed outwards and take small steps) we’re less likely to fall – looks goofy, but it works!

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Chocolate Cobbler

1 C. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1/2 C. sugar

2 T. plus 1/4 C. cocoa powder

1/2 C. milk

3 T. vegetable oil

1 C. packed brown sugar

1 3/4 C. hot water

Suggested ‘toppings’:

Ice cream and/or whipped cream

=

Preheat oven 350 degrees F.

In a bowl combine flour, salt, baking

powder, sugar & 2 T. cocoa. Stir in

milk & oil – pour into a 9-inch pie

dish, baking dish or round skillet.

Combine brown sugar & remaining

cocoa – sprinkle over batter. Pour

hot water over top (DO NOT STIR).

Bake 40-45 minutes. Let stand

20 minutes to set up. Top with

ice cream or whipped cream.

Serves 4

(recipe: howsweeteats.com)


Crockpot Beef Taco Soup

1 lb. ground beef, browned/drained
1 (14.5 oz) can stewed tomatoes
1 (15 oz) can kidney beans, drained/
rinsed
1 (.25 oz) pkt. taco seasoning mix
8 oz. tomato sauce

Garnish:
Shredded Cheese
Sour cream

Place all ingredients (except garnish)
in crockpot. Cover & cook on Low 6-8
hours. Serve with shredded cheese &
sour cream. Serves 4-6

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

Greek Chicken Tacos

1 to 1 1/2 lb. chicken tenderloins or
breasts, cut into 4 strips each
1/4 C. olive oil
1 lemon
1 tsp. minced garlic
1/4 tsp. salt
6 (6″) flour tortillas
1 C. chopped fresh tomatoes
1/2 C. chopped fresh parsley
1/2 to 1 C. crumbled feta cheese

In a bowl mix olive oil, juice & zest
of 1 lemon, garlic & salt – stir.
Place chicken in a ziplock bag & pour
mixture over chicken. Seal bag &
shake to coat chicken – refrigerate
at least 30 minutes (or up to 12 hours).

In large nonstick skillet place 1 T. oil
over medium-high heat. Add chicken &
cook, turning at least once, until
browned on both sides (10-15 minutes).
In small bowl mix chopped parsley &
tomatoes. Remove chicken to a plate
when done. Fill flour tortillas with 2
tenderloins each & top with tomato
mixture & feta cheese. Serve immediately.
Makes about 6 tacos. Recipe can be
doubled. (reheat chicken if using as
leftovers)

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

Alfredo Shrimp Scamp Dump Dinner

4 T. butter, cut into 1/2″ cubes
1 (12 oz) pkg. rotini pasta
1 lb. frozen peeled/deveined
medium shrimp
2 C. chicken broth
1/4 tsp. red pepper flakes
2 cloves garlic, minced
zest of 1/2 lemon
2 tsp. kosher salt
black pepper, to taste
1/2 C. grated Parmesan cheese
1/3 C. loosely packed fresh parsley,
chopped
1/2 C. heavy cream, warmed

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Spread dry rotini in an
even layer in bottom of prepared dish.
Scatter shrimp over top & dot with butter.
Pour broth over top & sprinkle with red
pepper flakes, garlic, lemon zest, 2 tsp.
salt/black pepper, to taste. Cover with foil
& bake about 25 minutes until pasta is
al dente.
In small bowl toss Parm. with parsley –
when pasta is done, stir in warm cream &
top with cheese mixture. Serves 4

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

Baked Chicken in Crescent Rolls for 2

2 boneless chicken breasts
1 tube crescent rolls
1 can cream of mushroom soup
1/4 C. milk
1 C. shredded Cheddar cheese,
divided
salt/pepper, to taste

Place chicken in a saucepan in
enough water to cover; add salt/
pepper to water & cook for 15
minutes (poach). Remove from
water; cool & cut into 4 pieces.

Preheat oven 350 degrees F.
Spray a 8 X 8″ casserole dish
with nonstick cooking spray.
Divide crescent rolls & roll up
chicken in 4 rolls (you will not use
4 of the rolls, so you will have 4 left
over to cook for your bread). Place
chicken in prepared dish seam-sides
down. In small saucepan heat soup,
milk & 1/2 C. cheese until cheese is
melted – pour over chicken bundles
& sprinkle the other 1/2 C. cheese
on top. Bake 20 minutes until rolls
are golden brown. Serves 2

(recipe: geniuskitchen.com)
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Bubble Up Pizza

1 lb. Italian sausage
1 (15 oz) jar pizza sauce
1 (12 oz) tube refrigerated Pillsbury
Grands Jr. biscuits
2 C. mozzarella cheese, shredded
sliced pepperoni

additional toppings (if desired):
chopped onion, chopped green
pepper, sliced olives
=
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Brown &
crumble sausage – drain. Cut each
biscuit into eighths. In a bowl combine
pizza sauce with cut-up biscuits &
cooked sausage – stir to combine. Spread
mixture evenly in prepared dish. Top with
shredded cheese & sliced pepperoni.
Bake, uncovered, 25-30 minutes until
biscuits are cooked through.
Serves 9

(recipe: thecountrycook.net)
————————————–
Oven Denver Omelet

8 large eggs
1/2 C. Half & Half cream
1 C. shredded Cheddar cheese
1 C. finely chopped fully cooked ham
1/4 C. finely chopped green pepper
1/4 C. finely chopped onion

Preheat oven 400 degrees F.
Spray a 9 inch square baking pan
with nonstick cooking spray.
In large bowl whisk eggs & cream.
Stir in cheese, ham, gr. pepper & onion –
pour into prepared pan. Bake 25
minutes until golden brown.
Serves 6

NOTE: Green pepper is typical in a
Denver omelet but red, yellow &
orange peppers are also good & add
lots of color.

This is an American-style omelet-
puffed & golden brown. If you prefer
yours more tender & less brown, bake
at a lower temperature (325) until a
thermometer reads 160 degrees F. &
eggs are set.

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

Crockpot Horseradish Cheese Spread

2 lb. box Velveeta cheese, cut into
cubes
1 C. mayonnaise
1 (4 oz) jar cream horseradish
2 (4 oz, ea) jars diced pimentos, drained
dash hot sauce

Crackers – for dipping
=
In 4 qt. or larger crockpot place Velveeta
cubes, mayo, horseradish, pimentos & hot
sauce – stir. Cover & cook on High about an
hour 45 minutes, stirring about every 30
minutes. (NOTE: you can also heat this
on the stovetop in a saucepan, stirring
often). Spoon sauce into serving containers
with lids & refrigerate at least 4 hours.
Serve with crackers. Serves 25

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

Creamy Custard Cake

4 eggs, separated
3/4 C. sugar
1 stick (1/2 C.) butter, softened
1 tsp. vanilla
3/4 C. flour
2 C. milk
———
Preheat oven 325 degrees F.
Spray 8 inch square baking dish
with nonstick spray. In medium
bowl beat egg whites until stiff
peaks form. In large bowl combine
egg yolks & sugar – beat until
smooth. Add butter & vanilla, mix
well. Beat in flour then slowly add
milk until well combined. Slowly
fold in egg whites; do not over
mix – pour into dish. Bake 45-50
minutes until set in center & golden
brown on top. Let cool then sprinkle
top with powdered sugar. Serves 9

(recipe: mrfood.com)

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

Tonight is my special needs group’s Valentines
Dance and I’m sure they’re all super excited;
due to the crazy weather, we haven’t had a
regular Weds. night group meeting for 3
weeks now – I’m sure I’m in for LOTS of super-
excited students!

I’m really proud of both of my knit groups –
they have been working on the baby booties
I mentioned in an earlier post. I was able to
mail out 25 sets about 1 1/2 weeks ago and
now we’re almost to that amount – again!
They are ALL wonderful, caring people who
really ‘step up’ when a need is presented;
it’s really nice to know they help when I
ask.

This coming Tuesday is a big PERK
for our group: we’re having our first
YARN SWAP of the year. At this event we bring
in any unwanted yarns/needles/hooks/books/
patterns and lay them out on a table. If there
are any yarns, etc. we see that we want, we
take them. When I organized the first one
years ago I was trying to figure out how to
‘regulate’ this: If I bring in one skein of yarn,
can I take one skein? One of my friends said:
“People are bringing in stuff they DON’T
want – they can take as much as they want –
we want to GET RID of it!” Smart idea! If
there’s any leftover yarns, etc. I will take them
to my Library Knit group – if, after that, there
are any leftover yarns, we donate them to
the local Children’s Village where they teach
young people to knit/crochet – so nothing
gets wasted! It’s a fun event – I’m excited
to see what people bring in! (Actually, I don’t
really ‘need’ any yarn but it’s always nice to
look! )

Hope you’re having a great day!

Hugs;

Pammie

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Have I got the CROCKPOT Recipes!

I also have a small group of friends who enjoy my sending them crockpot recipes I find on various sites – I realized today that I now have a HUGE amount of recipes, so decided to just do a CROCKPOT post today. Here ya go:

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Crockpot Pecan Pie Cake

1 C. chopped pecans
1 C. brown sugar, packed
1/2 C. flour
2 eggs
1/2 C. butter, melted
(optional: powdered sugar)
=
In a bowl mix pecans, brown sugar &
flour. In another large bowl beat eggs
until they start to foam a bit. Mix in
butter, pecan mixture, stirring until
just moistened. Spray insides of
6 qt. crockpot with nonstick cooking
spray & spoon in batter. Cover & cook
on High 1 1/2 – 2 hours. Cut & serve
with (optional) powdered sugar dusted
on each serving.  Serves 6

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

Crockpot Swiss Cheese Meatloaf

1 lb. ground beef
1 egg
1/4 onion, chopped
1/4 to 1/2 C. bread crumbs
1/4 C. ketchup (additional for
topping)
2 slices Swiss Cheese

Line crockpot insides with foil & spray
with nonstick cooking spray (or use
crockpot liners). In bowl mix all
ingredients (except cheese) until
well combined. Form mixture into
a loaf & place in crockpot – spread
1/4 C. ketchup on top. Cover & cook
on High 4-5 hours (or Low 7-8 hours)
until cooked through. Place cheese
slices on top for last 1/2 hour of cooking
time to melt. Let meatloaf rest 5-8
minutes after removing from crockpot
& before slicing. Serves 4

(recipe: ourtableforseven.com)
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Crockpot Southwest Breakfast
Casserole

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

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

(recipe: recipesthatcrock.com)
———————————-
Crockpot (Crazy Easy) Chicken Curry

2 lb. 2 oz. skinless boneless chicken breast,
diced
1 large onion, peeled/quartered
3 large garlic cloves, peeled
1 large green pepper, seeded/quartered
1 (5 oz) can tomato puree
2 C. coconut cream*
2 tsp. salt – more for seasoning, if desired
3 T. curry powder
2 T. corn starch
2 T. cold water

Cooked rice to serve 6
=
Optional: chopped coriander & fresh
red chili – for serving
=
Place diced chicken in crockpot & season
well with salt. Place onion, garlic cloves,
green pepper, tomato puree, coconut
cream/milk & salt in food processor
& puree until very smooth – pour over
chicken (don’t stir). Cover & cook on
Low 5 hours. Mix cornstarch in cold
water & stir into crockpot mixture-
mix gently so as to not break up
chicken. Cook 1 more hour.
Serve over cooked rice.
Sprinkle over some chopped coriander
& chili, if desired.
Serves 6

*Coconut cream/milk:
Poster said if you can’t find coconut cream,
you can substitute coconut milk BUT only use
1 1/4-1 1/2 C.

(recipe: kitchenmason.com)
————————————
Crockpot Cherry Crisp
done in a 3qt crockpot

1 (21 oz) can cherry pie filling
2/3 C. packed brown sugar
1/2 C. old-fashioned oats, (uncooked)
1/2 C. flour
1 tsp. vanilla
1/3 C. butter, softened

Spray insides of crockpot with
nonstick cooking spray. Pour pie
filling into bottom of crockpot –
spread evenly. In a bowl
mix brown sugar, oats, flour & vanilla;
cut in butter using 2 forks or a pastry
cutter. Sprinkle mixture over pie
filling in crockpot. Cover crockpot
opening with a few paper towels
then place lid on. Cook on Low
4 hours (it should be warmed through
& bubbling). Serves 4

(recipe: recipesthatcrock.com)
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Crockpot Taco Dip

1 (15 oz) can chili with beans
1 (10 oz) can diced tomatoes with
green chilies, drained
1 C. sour cream
1 (7 oz) pkg. shredded sharp
Cheddar cheese
1 small can sliced olives
2 green onions, diced
===============
1/2 C. (Sargento) Shredded 4-
cheese Mexican cheese blend

extra sliced olives and/or chopped
green onions for garnish, if desired
=
Place all ingredients (except 4-cheese
Mexican blend) into crockpot – stir.
Cover & cook on High 1-2 hours until
dip is hot & cheese is melted. Stir then
top with shredded 4-cheese blend. Add
more olives/green onions, if desired.
Makes 10 servings

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

Crockpot Italian Vegetarian Bean
Soup

1 lb. dry Great Northern beans
2 ribs celery, finely chopped
1 small onion, finely chopped
3 carrots, peeled/finely chopped
1 T. fennel seeds
2 tsp. dried oregano
2 tsp. garlic powder
1/4 tsp. red pepper flakes (optional)
salt/pepper, to taste
6 T. finely grated Parmesan cheese
(optional)

In a 3 qt. or larger crockpot combine
beans, celery, onion, carrots, fennel
seeds, oregano, garlic powder &
red pepper flakes. Add 5 C. cold water
to crockpot; cover & cook on High
5 hours, until beans are tender.

If Desired:

Drain to remove bean cooking liquid
which sometimes causes gas. Whether
you drain the beans or not, you’ll need
to add more liquid. Add enough water to
achieve desired soup thickness (it will
be between 2-4 C.) Stir in salt/pepper, to
taste. Ladle into bowls & top each
serving with 1 T. Parmesan cheese.
Serves about 4

(recipe: aroundmyfamilytable.com)
===================

Well, once again, our weather is here to AMAZE –
went to choir practice last night at 4:45 (totally
clear, no snow on ground). I had been watching
the weather reports & knew we were due for
freezing rain/drizzle. Got out of choir practice
at almost 6 p.m., took one look outside & decided
to skip evening church & go home. It was a pretty
SLOW drive (30-35 mph at the most) – roads were
slippery, especially at the lights. Wipers on the
whole time, defroster going full blast – was SO
grateful to get home safely! It continued for
awhile last night but roads are clear today –
reports are we’re supposed to get more of the
same tonight AND add to that: blowing snow
(about an inch accumulation/new sleet less
than an inch possible) Add to all that: Winds
up to 24 mph . . . LOTS OF FUN IN STORE!

Hope you all stay SAFE/WARM & DRY!
Enjoy your day!

Hugs;

Pammie

Friday

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

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

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

Grandma’s Honey Muffins

2 C. flour

1/2  C. sugar

3 tsp. baking powder

1/2 tsp. salt

1 large egg, room temp

1 C. 2% milk

1/4 C. butter, melted

1/4 C. honey

Preheat oven 400 degrees F.

Line 12 muffin cup tins with paper

liners or spray with nonstick cooking

spray. In large bowl combine flour,

sugar, baking powder & salt. In another

small bowl combine egg, milk, butter &

honey-stir into dry ingredients just until

moistened. Fill muffin cups 3/4ths full.

Bake 15-18 minutes until a toothpick

inserted into center comes out clean.

Cool 5 minutes before removing

from pan to a wire rack. Serve warm.

Makes 12

 

Freezer Option:

Freeze cooled muffins in freezer

containers. To use: thaw to room

temp or, if desired, microwave each

muffin on High until heated through,

20-30 seconds.

 

(recipe: tasteofhome.com)


(YAY – site is working again!)

Crockpot Lemonade Chicken

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

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

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

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

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

(recipe: www.jimmydean.com)


Ground Beef Stuffed Pepper Skillet

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

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

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

Farmhouse Pork Chop & Stuffing
Casserole
(read ingredients first)

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

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

(recipe: plowingthroughlife.com)


Spicy Potato Soup

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

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

(recipe: tasteofhome.com)
———————————

 Crockpot Mexican Casserole

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

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

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

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

Easy Stuffed Mushrooms for 2

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

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

(recipe: yummly.com)
———————————

Cranberry/Pecan/Oatmeal Cookies

1 C. butter (2 sticks) softened

1 C. brown sugar, firmly packed

1/2 C. sugar

2 eggs

1 tsp. vanilla

1 1/2 C. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3 C. uncooked oats

1 C. fresh cranberries, chopped

into small pieces

1 C. pecans, chopped

1 C. white chocolate chips

Preheat oven 350 degrees F.

In large bowl beat butter & sugars

until creamy. Mix in egg & vanilla –

beat until well combined. In another

bowl whisk flour, baking soda, cinnamon

& salt – add flour mixture to large bowl

& mix well. Stir in oatmeal then gently

stir in cranberries, pecans & choc. chips.

Drop by rounded teaspoon onto

ungreased cookie sheets. Bake 10-12

minutes until cookies start to brown

around edges. Remove to wire rack

to cool Makes 4 dozen.

(recipe: greatgrubdelicioustreats.com)

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

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

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

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

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

Hugs;

Pammie

Tuesday

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

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

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

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

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

Shortbread

1 C. butter, softened

1/2 C. sugar

1/2 C. powdered sugar

2 C. flour

1/2 C. cornstarch

1/2 tsp. salt

In large bowl cream butter & sugars

until light & fluffy. Combine flour,

cornstarch & salt – gradually add to

creamed mixture & mix well. Roll

dough into a 15 X 2 X 1″ rectangle;

chill.

Preheat oven 325 degrees F.

Cut dough into 1/4″ slices, place

them 2 inches apart on a ungreased

baking sheet. Prick tops with a fork

& bake 10-12 minutes until set.

Remove to wire racks to cool.

Makes 5 dozen

(recipe: tasteofhome.com)


Chicken Dumpling Soup

6 boneless chicken thighs

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

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

drained

salt/pepper, to taste

1 (12 oz) tube refrigerated biscuits, torn

Place chicken in a large soup pot over high heat.

Add enough water to cover; bring to a boil over

High heat – reduce heat to medium & simmer

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

reserving 3 C. broth in pot. Remove chicken &

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

veggies, salt/pepper. Add biscuit pieces. Simmer

over medium heat 7-8 minutes until ‘dumplings’

are done. Serves 6

(recipe: gooseberrypatch.com)


Cabbage Rolls
(alternative to making rolls)

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

grated Parmesan cheese, topping

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

(recipe: tasteofhome.com)
————————–

Tiny Taco Bites (appetizers)

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

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

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

(recipe: yummly.com)
——————————-

Parslied Potatoes

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

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

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

Crockpot Southwest Breakfast
Casserole

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

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

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

Reuben Bake

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

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

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

One-Skillet Lasagna

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

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

let stand 2 minutes until melted. Serves 6

(recipe: tasteofhome.com)


Minny’s Chocolate Pie

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

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

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

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

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

Hugs;

Pammie

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

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

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

and now it’s SUPER COLD!

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

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

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

===========

Orange Coffee Rolls

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

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

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

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

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

Stuffed Pepper Soup

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

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

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

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

Crockpot Cube Steak

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

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

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

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

Amish Breakfast Casserole

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

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

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

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

Honey/Lemon/Ginger Chicken

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

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

Tuscan Sausage & White Bean Soup

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

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

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

Reese’s Chocolate Butter Cake

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

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

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

(recipe: sixsistersstuff.com)

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

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

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

Hugs;

Pammie



 

Here comes the S-N-O-W!

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

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

Sour Cream Banana Bars

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

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

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

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

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

(recipe: 5boysbaker.com)
———————————

Crockpot Vegetable Beef Soup

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

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

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

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

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

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

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

(recipe: tasteofhome.com)
——————————-

Stir-fry Garlic/Beef & Broccoli

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

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

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

Scrambled Egg Muffins

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

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

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

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

Country Chicken ‘n Rice

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

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

(recipe: mrfood.com)
————————————-

Cake Mix Snickerdoodles

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

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

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

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

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

Hugs;

Pammie

 

Here it is – Thursday

This has been a ‘What day is it today?’ kind of week so far; not used to babysitting regularly (I’ve been spoiled!) – babysat all day 10-7 Monday, 2-6:15 Tuesday then Knit Night,, Weds. was a FULL day (no babysitting but lots extra) and then there’s today: my OFF day – YAY! Our weather has been crazy – Tuesday early evening it began to rain & immediately FREEZE – that was my Panera knit night (I left an hour early). I texted my oldest son to tell him, again, how much I appreciate my automatic car starter (which, with the defrost on full) helped get the tons of ice off of my car windows! Weds. morning was my Library knit group – clear/but still a little slippery walking. Because we were supposed to have greatly dropping temperatures (along with a slight rain), my special needs group was canceled requiring me to make a ton of phone calls. Yesterday was also my husband’s 67th birthday. I should preface that with: “He HATES his birthday!” No celebration, barely able to slip in a few small presents and his favorite banana cake. Because it was such a crazy day yesterday (Library knit, grocery shopping, tons of phone calls) I totally forgot to check how much powdered sugar I had on hand . . . not enough. Husband was OK with my baking his cake today instead – it’s in the oven now. The recipe makes a very DENSE banana cake with a great cream cheese frosting but it’s labor-intensive (I only make it once a year and then I remember WHY! Use tons of bowls, recipe from scratch, etc.)-glad he appreciates the effort. Dinner is going to be my chili, so there’s a huge pot on the stove.

On the subject of the baby booties mentioned in the last text, I was super proud of my knit group(s) ladies – as of yesterday we have 15 pairs done and more coming. The lady who will be picking them up wrote that our efforts brought her to tears (guess she didn’t really expect us to jump in with both feet, eh?). I asked a few questions about colors/types of yarn used and was happy with all answers so I’ll be able to keep knitting them for quite awhile (1 pair, for me, takes 1 hour or a little less). I truly don’t mind knitting if I know there’s really a need.

LOTS of great recipes – just haven’t had the time to get to my computer to share some with you lately!  (I don’t believe it – my blog site is doing the teeny/tiny print again! UGH!!!) This only happens if I ‘copy & paste’ from my email site – will work on it. Best I can do for today is hand-type each recipe onto this site – at least that works (leaves double spacing between every line, but it’s better than nothing! OR so tiny you couldn’t read it unless you had a magnifying glass!)

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

 No-Bake Peanut Butter Haystacks

1 (11 oz) pkg. butterscotch chips

1 C. creamy peanut butter

1 (5 oz) can crispy chow mein noodles

1/2 C. salted peanuts (optional)

Line a baking sheet with waxed paper. In large pot

over medium-low heat, melt butterscotch chips &

peanut butter, stirring until smooth. Remove from

heat & stir in chow mein noodles & peanuts (if using),

stirring quickly to coat. Working quickly, drop by

spoonfuls onto waxed paper. Allow to cool.

Serves 8-10

 

(recipe: 12tomatoes.com)


Crockpot Potato Bean Soup

3 lb. russet potatoes, peeled/diced

32 oz. chicken broth

1/2 tsp. garlic powder

=

(Add at the end):

1/2 tsp. black pepper

8 oz cream cheese

1/2 lb. bacon, sliced/cooked/drained

To a 5 qt or larger crockpot, add

potatoes. Pour chicken broth over

potatoes, add garlic powder & stir.

Cover & cook on High 5 hours (or

Low 9 hours). When cooking time

is up, add cream cheese to potatoes

& broth. You can use an immersion

blender, or, in batches, pour soup

into a blender & blend until smooth

(OR) you can mash the soup using a

potato masher,) Poster says she

likes leaving some potato chunks.

Stir in pepper & coked bacon. Soup

will start to thicken if the lid is kept

off too long. To thin: add a little

water or more broth. Serves 8

(recipe: themagicalslowcooker.com)


Taco Soup

1 T. canola oil

1 large onion, chopped

2 lb. ground beef

1 (15 oz) can pinto beans, drained/

rinsed

1 (15 oz) can whole kernel corn

1 (15 oz) can fire-roasted tomatoes

1 T. taco seasoning mix

1 1/2 C. water

Garnishes:

sour cream

sliced green onions


In large Dutch oven or pot over medium

heat, heat oil. Add onion & cook 5 minutes

until soft; add gr. beef & cook until no

longer pink – drain. Add beans, corn,

fire-roasted tomatoes, taco seasoning &

water. Cook until heated through.

Serve with optional garnishes.

Serves 4

(recipe: delish.com)


Overnight/Make-ahead
or use right away:
Morning Egg Burritos

3 C. mini tater tots
8 eggs
1/4 C. sour cream
1/3 C. finely chopped green
peppers
1/3 C. finely chopped onion
8 (8 inch) flour tortillas
1 C. shredded Pepper-Jack cheese

Place tater tots in single layer on
microwaveable plate. Microwave
on High 3 minutes. Whisk eggs &
sour cream until blended. In large
non-stick skillet over medium heat
cook peppers & onions 4-5 minutes
until crisp tender, stirring frequently.
Add egg mixture; mix well & cook
4 minutes until eggs are set, stirring
occasionally. remove from heat &
stir in tater tots. Spoon egg mixture
down centers to tortillas & top with
cheese. Fold in opposite sides of
tortilla then roll up, burrito-style.

Refrigerate overnight. (OR)
burritos can be served immediately
after assembling.
Makes 8
=
When ready to cook after refrigerating:
cook burritos in a nonstick skillet or grill
pan on medium-high heat 2-3 minutes on
each side until golden brown on both
sides.

Freezer option:
Prepare burritos as directed; wrap
individually in foil & freeze. When
ready to serve place 1 unwrapped
burrito on microwaveable plate &
microwave on High 2 to 2 1/2 minutes
until heated through. Repeat with
remaining burritos, if desired.

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

Easy Crispy-Baked Chicken Breasts

3-4 boneless skinless chicken breasts
(can use bone-in, also)
1/3 C. flour
1/3 C. cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. dried basil
1/4 C. milk
1/4 C. butter (or 4 T), melted

Preheat oven 375 degrees F.
In a pie plate (or shallow dish) mix
flour, cornmeal, salt/pepper, chili
powder & dried basil. Place milk
in another shallow dish. Dip chicken
pieces in milk then into flour/cornmeal
mixture making sure to completely
coat the pieces – place in a baking dish
& drizzle melted butter over top. Bake
1 hour* or until chicken is done in center
(no longer pink). *Turn pieces about 15
minutes before they finish cooking.
Serves 3-4

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

Mozzarella-stuffed Chicken Parm.

1 lb. boneless skinless chicken breasts
kosher salt/black pepper
1 C. flour
3 eggs, beaten
1 C. Panko bread crumbs
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 C. freshly grated Parmesan cheese/
divided
olive oil, for frying
2 C. marinara sauce
1/4 C. thinly sliced basil leaves
2 T. chopped parsley

Preheat oven 425 degrees F.
Using a sharp paring knife, cut a deep
slit into each chicken breast. Stuff pockets
with mozz., then press edges of chicken
together to seal. Season outsides with
salt/pepper. Place flour, eggs & Panko into
3 separate shallow bowls/pie plates (whip/
scramble eggs.) Into Panko crumbs whisk garlic
powder, dried oregano, 1/4 C. Parm. & 1/2 tsp.
salt. Dip stuffed chicken into flour, shaking off
excess. Dip into scrambled eggs, tossing to
coat. Dredge chicken in bread crumbs, making
sure chicken is evenly coated. In large (oven
proof) skillet over medium heat, heat a thin
layer of olive oil. Add chicken to skillet & cook
until golden on both sides, about 4 minutes
per side. Pour marinara around chicken &
scatter basil on top. Turn off heat then sprinkle
remaining Parm. on top of chicken. Transfer skillet
to oven & bake until chicken is cooked through,
about 20 minutes more. Garnish with parsley &
serve warm. Serves 4

(recipe: delish.com)
——————————-

Nutella Bread Pudding

3 croissants (preferably 1-2 days old)
3/4 C. Nutella
1/4 C. pecan halves
2 eggs
1 C. heavy cream
1 tsp. vanilla
1/4 tsp. salt
1/2 C. sugar

powdered sugar-for dusting

Preheat oven 350 degrees F.
Slice each croissant in half length-
wise then cover one side with Nutella.
Place halves back together to make
sandwiches & cut into 2 inch pieces.
Place pieces & pecans to 10″ X 5″
loaf pan.

Custard:

Add eggs, cream, vanilla, salt & sugar
to medium bowl – whisk until combined.
Pour custard over sandwich pieces then
gently push down the bread so the custard
starts to absorb the liquid. Cover with foil
& bake 30  minutes then remove foil.
Continue to bake, uncovered, 10 minutes
until pudding is golden brown, has risen
slightly & liquid has been completely
absorbed. Let cool then sprinkle top
with powdered sugar. Serves 2

(recipe: steamykitchen.com)

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

Crazy as it sounds, after I had hand-typed
about 4 recipes onto the blog I decided to
give the old “Copy & Paste” another try –
worked like a charm! Go figure! Oh well,
at least that allows me to share more
recipes with you without a lot of extra
work typing!

Hope you are having a great day – remember
to drink lots of water (I tend to forget, myself),
get some rest & try to RELAX a little during
your day!

Hugs;

Pammie

Mid-week!

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

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

LOTS of great soup/cold weather recipes coming in!

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

Chocolate Oatmeal Bars

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

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

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

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

Crockpot Northern Beans & Ham

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

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

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

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

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

Sauteed Chicken w/Veggies

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

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

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

Best Taco Mini Meatloaves

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

Meatloaf Topping:

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

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

Quick ‘n Easy Ground Beef Stew

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

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

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

(recipe: mommyskitchen.net)
————————–

Crockpot Clam Chowder

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

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

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

3-Ingredient Peach Cobbler

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

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

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

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

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

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

(recipe: thesoutherladycooks.com)

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

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

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

Enjoy your day!

Hugs;

Pammie

It’s SUNDAY! YAY!

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

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

Lots of great-sounding recipes coming in –

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

Chocolate Cobbler

Batter:

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

Topping:

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

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

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

Chicken Tortilla Soup

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

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

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

Salmon Foil Packets
(grill or oven)

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

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

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

Onion Baked Potatoes in Foil
(oven and grill methods)

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

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

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

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

Crustless Quiche

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

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

(recipe: delish.com)
—————————

Crockpot Amish Cabbage Patch Soup

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

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

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

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

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

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

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

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

(recipe: afamilyfeast.com)

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

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

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

Hugs;

Pammie

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

Decorations DOWN – YAY!

My husband helped me take the tree off the baby grand piano; my job was to de-construct it & put it all back in the box. This year I came up with a GREAT solution to the base coming off right during our lifting the tree – happens EVERY year! This year I used Gorilla tape & taped the base to the stand – YES-it worked! I was a bit surprised that the taking-down of all the decorations yesterday went much smoother and faster than putting them all up. All that remains is waiting for youngest son to wake up so I can put the tree & lights away (storage is in his room).

Other things that happened:  Middle son turned 30 yesterday.

(for some reason I did a horrible job of writing this time, but it’s his favorite: double chocolate brownies, so he didn’t care.

Finished the PEACH colored baby afghan for Crisis Pregnancy centers – in the photo it looks kind of pink; couldn’t seem to get the colors adjusted but you get the idea.

I found a circa-1940’s scarf pattern on line and decided it would make a great baby afghan pattern; funny thing is: it seems VERY familiar! It’s VERY close to a scarf/afghan pattern I learned many MANY years ago while working All Nights at the phone company! The pattern I found on line calls for 10 rows – I started on row 10 and really didn’t like how it broke up the flow of the pattern so I did my own ‘adjusting’ – now it ‘flows’ like the pattern above, no breaking up after so many rows! I found a really nice, soft ‘dusty rose’ colored yarn at Meijers so that will be my next ‘new’ project (still working on the ‘use up extra yarns’ afghan – about 3/4ths done with that one).

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

Crackerbarrel Fried Apples

2 C. apple juice, plus 1/2 C. apple juice
4 large Golden Delicious apples,
with peel on, cut into 1/2″ wedges
3 T. cornstarch
1 tsp. apple pie spice
4 T. sugar

In medium skillet combine 2 C.
apple juice & sliced apples – simmer
gently until apples are fork-tender
but not mushy, turning apples
frequently. Remove apples from juice
using a slotted spoon & place in an
oven-safe dish. In a blender combine
remaining 1/2 C. apple juice, cornstarch,
apple pie spice & sugar – blend a few
seconds until smooth. Whisk mixture
into hot apple juice in skillet & cook,
stirring constantly on medium-high
heat until it bubbles & becomes
thickened & smooth. Pour thickened
mixture over apples & serve.

(recipe: americantimesfood.com)
——————————
Crockpot French Onion Soup

3 large yellow onions, sliced thin
3 T. butter
2 T. brown sugar
2 T. Worcestershire sauce
2 T. garlic, minced
64.5 oz. beef broth (Six 10.75 oz, ea)
cans
1 whole bay leaf
1 sprig fresh thyme (or 1 tsp. dried)
=
6 slices French bread, sliced
1 C. Swiss cheese, shredded
1 C. Parmesan cheese, shredded
=
In medium skillet add butter, sliced
onions & brown sugar – saute until onions
become translucent & caramelized. To
a 4 qt. crockpot (or larger) add onions,
beef broth, garlic, bay leaf & thyme.
Cover & cook 4-5 hours on Low.

To serve:

Turn on oven broiler
Add soup to ovenproof bowls & top with
1-2 slices French bread; top with both
cheeses. Place bowls on a cookie sheet &
place under broiler 1-2 minutes until
cheeses are melted & bubbly. Serves 6

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

Cheesy Ham Bubble Bakes

1 (6 oz) pkg. (Oscar Mayer) smoked
ham, chopped
3/4 C. shredded Cheddar cheese
1 (12 oz) can refrigerated buttermilk
biscuits (10 biscuits)

Preheat oven 350 degrees F.
Spray 8 muffin cups with nonstick
cooking spray.
In large bowl combine ham & cheese.
Cut each biscuit into 4 pieces & add to
ham mixture – mix lightly then spoon
into muffin tins. Bake 20 minutes until
puffed up & golden brown. Cool 10
minutes before removing from pan.
Serve warm. Makes 8

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

Make-Ahead Eggs Benedict Toast Cups

6 English muffins, split
1 envelope hollandaise sauce mix
12 slices Canadian bacon, quartered
1 tsp. black pepper
1 T. olive oil
6 large eggs
1 T. butter

Preheat oven 375 degrees F.
Spray 12 muffin tin cups with
nonstick cooking spray.
Using a rolling pin, flatten muffin halves
& press into muffin cups. Bake until
lightly browned, about 10 minutes.

Prepare hollandaise sauce accordg. to
pkg. directions; cool slightly. Sprinkle
bacon with black pepper. In large skillet
cook bacon in oil over medium heat until
partially cooked but not crisp. Remove
to paper towels to drain. Divide bacon
among muffin cups. Wipe skillet clean.

Whisk eggs & 1/2 C. cooled hollandaise
sauce until blended. In same skillet, heat
butter over medium heat. Pour egg mixture
into skillet; cook & stir until eggs are
thickened & no liquid egg remains. Divide
egg mixture among muffin cups & top
with remaining hollandaise sauce. Bake
8-10 minutes until heated through. Serve
warm. Makes 12

Overnight Option:
Refrigerate unbaked cups, covered,
overnight. Bake until golden brown,
10-12 minutes.

Freezer Option:
Cover & freeze unbaked cups in muffin
tin until firm. Transfer to an air-tight
container & return to freezer. To use,
bake cups in tin as directed, increasing
time to bake to 25-30 minutes. Cover
loosely with foil, if needed, to prevent
overbrowning.

(recipe: tasteofhome.com)
———————————-
Ground Beef Barley Soup

2 qts. water
2 meaty beef soup bones
2 beef bouillon cubes (or 2 tsp.
beef bouillon granules)
1 lb. ground beef
1/4 to 1/2 C. medium pearl barley
1 large carrot, diced
1 small onion, chopped
3-4 medium potatoes, peeled/
diced
2 tsp. garlic salt
1 tsp. onion powder
2 tsp. dried parsley
1 tsp. salt
1 tsp. black pepper

In large Dutch oven bring water &
soup bones to a rapid boil; add
bouillon. Stir in ground beef in
small amounts – reduce heat.
Cover & simmer 1 1/2 hours until
meat comes off bones easily. Remove
bones. Strain broth; cool &
chill – skim off fat. Remove meat from
bones; dice & return to broth along
with remaining ingredients – bring to
a boil Reduce heat; cover & simmer
about 1 hour or until vegetables are
tender. Serves 10-12 (about 2 qts)

(recipe: tasteofhome.com)
———————————

Asian Chicken Thighs

5 tsp. olive oil
5 bone-in chicken thighs,
skins removed
1/3 C. water
1/4 C. packed brown sugar
2 T. orange juice
2 T. soy sauce
2 T. ketchup
1 T. white vinegar
4 cloves garlic minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. Chinese 5 spice powder
2 tsp. cornstarch
2 T. cold water
sliced green onions (garnish)

Cooked rice to serve 5

In large skillet heat oil over medium
heat; add chicken & cook 8-10
minutes per side until golden brown.
In small bowl whisk water, brown sugar,
orange juice, soy sauce, ketchup, vinegar,
garlic, pepper flakes & 5-spice powder –
pour over chicken. Bring to boil, reduce
heat & simmer, uncovered, 30-35 minutes
until chicken is tender, turning chicken
occasionally. In small bowl mix cornstarch
& cold water until smooth – stir into pan &
bring to boil. Cook & stir 1 minute until
sauce is thickened. Sprinkle top with green
onions, if desired. Serve with cooked rice.
Serves 5

(recipe: tasteofhome.com)
—————————–

Toasted Almond/Coconut Cream
Poke Cake

1 (2 layer size) white cake mix (plus
all ingredients needed on box to make
cake
1 tsp. almond extract
1 box coconut cream instant pudding mix
(use directions for ‘pie filling’)
1 (8 oz) tub Cool Whip, thawed
1/2 C. toasted coconut
1/4 C. tasted sliced almonds

Prepare cake as per box directions but
add the 1 tsp. almond extract with
wet ingredients. Bake in a sprayed
9 X 13″ baking pan & bake as per
pkg. directions for that size pan.
When baked, remove from oven &
cool 15 minutes. Using the handle of
a wooden spoon, poke holes on top
of cake (about 6 holes across/10 holes
down) with holes about 1 inch apart.
Beat pudding mix & milk in small bowl
1 minute; pour over top of cake & press
mixture into holes. Cover & refrigerate
4 hours (the longer, the better). Frost
top of cake with Cool Whip before
serving & cover top with toasted
coconut & toasted almonds.
Serves 12

(recipe: bakeatmidnite.com)

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

Woke up to a light dusting of frost – it’s all gone
and the sun is shining brightly! LOVE the sunshine!
It always seems to charge my energy and give me
more ‘get up and go’, if you know what I mean!
Tomorrow starts a new week – finally back to my
‘old’ schedule of knit groups, special needs group,
babysitting, church/choir – it’s been a nice, peaceful
time of rest but I’m ready to learn new choir songs,
meet with my knit ladies and get back to ‘my’ normal!

Hope things are going well with you, also!

Hugs;

Pammie