Last minute recipes –

We’re ‘down to the wire’ for Easter recipes but I still have LOTS to share, so here ya go:

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

Raspberry Marshmallow Fluff Salad

8 oz. tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) box instant vanilla
pudding mix
32 oz. tub vanilla yogurt
12 pks. frozen raspberries

In large bowl mix yogurt & pudding –
stir until completely mixed. Fold in
Cool Whip & raspberries (raspberries
will soften while salad sets). Add
marshmallows & stir together. Cover
& refrigerate 30 minutes. Fold salad
several times with a spoon after
removing from fridge – raspberry
juice will spread throughout salad.
Serves 12

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

Pina Colada Fluff

1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (20 oz) can crushed pineapple,
do not drain
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweet coconut
1/2 C. chopped nuts ( your choice)

In large bowl combine dry pudding
mix & can of crushed pineapple;
stir until completely combined. Fold
in Cool Whip, rum extract, marsh-
mallows, coconut & nuts. Chill until
ready to serve. Serves 8

(recipe: momontimeout.com)
———————————
Crockpot Broccoli Cheese Casserole

1 (6 oz) box cornbread stuffing mix
1 1/2 C. water or chicken broth
1 (12 oz) bag frozen broccoli cuts (
poster uses florets), thawed
1 (10.5 oz) can cream of mushroom
soup
8 – 16 oz. Velveeta cheese, cubed

Spray insides of crockpot with
nonstick cooking spray.
In microwaveable bowl mix together
stuffing mix with water or broth &
microwave 3 minutes – pour into
crockpot. Add remaining ingredients
& stir well. Cover & cook on Low
2-3 hours until cheese melts &
broccoli is tender. Serves 6-8

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

Twice-baked Potato Casserole

8 medium potatoes, scrubbed/dried
2 T. olive oil
1 T. kosher salt
3/4 lb. bacon, cooked/crumbled
2 C. shredded sharp Cheddar cheese
3/4 C. mayonnaise
3/4 C. sour cream
5-6 green onions, sliced
salt/pepper, to taste

Preheat oven 400 degrees F.
Spray a deep 9 X 9″ baking dish
(OR) a 9 X 13″ baking dish with
nonstick cooking spray.
Rub potatoes with oil & salt –
place on a baking sheet. Bake
45-60 minutes (turn over half-
way through baking time) until
tender when pierced with a fork.
Cool 15 minutes.

Change oven temp. to 350 degrees F.
Cut potatoes into bite-sized pieces &
place in a bowl. Stir in mayo & sour
cream. Set aside 1/3 C. cheese,
3 T. bacon, 2 T. sliced gr. onions for
topping. Stir in remaining ingredients
& spoon into prepared dish. Top with
reserved shredded cheese & bacon.
Cover with foil & bake 30 minutes.
Remove foil last 10 minutes. Top
with remaining sliced onions & serve.

(recipe: momontimeout.com)
————————————–
Oven-roasted Herb & Garlic
Parmesan Potatoes

2 lb. Yukon Gold potatoes,
halved or quartered
3 T. olive oil
1 T. chopped fresh rosemary &
thyme
1 tsp. kosher salt
1 tsp. garlic powder
1/3 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Combine fresh herbs, salt, garlic
powder, & Parm. cheese in a
small bowl. Place potatoes in large
bowl & drizzle with olive oil – toss
to coat. Sprinkle with seasoning
mixture, tossing to coat. Spread
potatoes in a single layer on a
baking sheet – sprinkle on any
seasonings left in bowl. Bake
20-30 minutes until potatoes
are tender. Serve immediately.
Serves 6

(recipe: momontimeout.com)
—————————

5-Minute Rainbow Carrot/Pecan Salad

1 C. crushed pineapple (undrained)
1/4 C. plain Greek yogurt
1/4 tsp. salt
2/3 C. raisins (poster used half
golden & half regular)
4 C. grated carrots
3/4 C. chopped, toasted pecans

In medium bowl combine pineapple,
yogurt & salt – stir until completely
combined. Add remaining
ingredients & stir well. Refrigerate
until ready to serve. Serves 6

(recipe: momontimeout.com)
——————————

Overnight Baked Eggs Bruschetta

1 (13.8 oz) tube refrigerated pizza
crust
1 T. cornmeal
3 T. olive oil, divided
1 1/2 C. shredded mozzarella
cheese, divided
3/4 lb. sliced baby portobello
mushrooms
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
1/2 tsp. black pepper
1/4 tsp. salt
2 C. pizza sauce
1 T. white vinegar
9 large eggs
2 oz. fresh goat cheese, crumbled
1/2 C. French-fried onions
(fresh basil leaves)
——-
Preheat oven 400 degrees F.
Unroll pizza dough & press onto
bottom of greased 15 X 10 X 1″
baking pan that’s been sprinkled
with cornmeal. Brush dough with
1 T. oil & sprinkle with 3/4 C.
mozzarella cheese. Bake 8 minutes.
In large skillet heat remaining oil
over medium-high heat. Add
mushrooms; cook & stir until tender.
Stir in garlic powder, rosemary &
seasonings. Stir pizza sauce into
mushrooms & spread mixture over
crust. In large skillet with high sides
add vinegar & 2-3 inches of water &
bring to a boil. Reduce heat to make
a gentle simmer. Break cold eggs,
one-at-a-time, into a small bowl.
Holding bowl close to water surface,
slip eggs into simmering water. Cook,
uncovered, 3-5 minutes until whites
are completely set & yolks begin to
thicken but are not hard. Using a
slotted spoon, remove eggs & place
over mushrooms in baking pan. Sprinkle
goat cheese & remaining mozzarella
over top. Refrigerate, covered,
overnight.
=
Remove pan from fridge 30 minutes
before baking.
Preheat oven 400 degrees F.
Sprinkle onions on top & bake,
uncovered, 10-15 minutes until
golden brown & heated through.
Top with basil just before serving.
Serves 9

(recipe: tasteofhome.com)
——————————-
Raisin Bread & Sausage
Morning Casserole

1/2 lb. bulk pork sausage
1 (1 lb) loaf cinnamon-raisin
bread, cubed
6 large eggs
1 1/2 C. milk
1 1/2 C. Half & Half
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Topping:
1 C. chopped pecans
1 C. packed brown sugar
1/2 C. butter, softened
2 T. maple syrup
=
Spray 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet cook sausage over
medium heat 4-6 minutes until no
longer pink, breaking into crumbles –
drain. Combine sausage & bread
in baking dish. In large bowl whisk
eggs, milk, Half & Half, vanilla,
cinnamon & nutmeg until blended;
pour over bread. Refrigerate, covered,
several hours or overnight.
====
Preheat oven 350 degrees F.
Remove casserole from fridge while
oven heats. In small bowl beat
topping ingredients until blended –
drop by tablespoonfuls over top.
Bake, uncovered, 35-45 minutes
until golden brown and a knife
inserted into center comes out clean.
Let stand 5-10 minutes before serving.
Serves 12

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

Easy Greek Pasta Salad

16 oz. short pasta (rotini, bow ties,
penne)
3/4 ths of long English cucumber, diced
1 pint grape tomatoes, halved
1 bell pepper, diced (any color)
1/2 C. sliced pitted olives
1/2 C. feta cheese, cubed
1/3 C. diced red onion

Dressing:
1 bottle Greek Vinaigrette dressing (OR):

1/4 C. red wine vinegar
1/3 C. olive oil
1/2 tsp. garlic powder
1 tsp. ground oregano
salt/pepper, to taste
=
Cook pasta according to pkg. directions
for al dente – rinse under cold water.
Whisk all dressing ingredients together.
Combine all salad ingredients in large
bowl – add dressing & toss. Refrigerate
at least 2 hours before serving.
Serves 12

(recipe: spendwithpennies.com)
====================

Hope that helps some if you’re still searching
for that last dessert or side to make. I’m close
to having all the ingredients for our dinner
(which we’re doing on Monday) except
for buying fresh croissants & strawberries.
Husband’s oral surgery is at 10:30 a.m. Monday
so, hopefully, all will go well and I’ll have the
time needed to make above purchases &
get our portion of the dinner ‘fixin’s’ ready.

Hope your Easter plans are coming together
nicely.

Hugs;

Pammie

 

Advertisements

Yes – No – Maybe – Yes

When last I posted I was still not sure IF we were doing Easter dinner on Monday – after much deliberation, our oldest son said: “Mom – I ordered the ham – we’re doing this!” Ok . . . so today found me digging through recipes on line for desserts and then running to the grocery store to buy ingredients to make said things. Took 6 recipes with me, came up with 2 that will work: Layered Lemon Pie and Strawberries ‘n Cream Salad (recipes to follow below). Crazy – crazy;  husband is having oral surgery at 10:15 Monday but he assures me he WILL be feeling OK for the dinner . . . we’ll see. I pulled him out of making his annual/every holiday Garlic Mashed Potatoes and I’m making Cheesy Potatoes (also called Church potatoes/Funeral potatoes, etc.) – we like them but I never MAKE them so I figured that will be a bit of a ‘new’ thing for the dinner. Have no idea if son is doing any veggies (sometimes he grills fresh asparagus – we’ll see). One way or the other, we won’t go hungry!

Below is a mix up of recipes that might help you with YOUR Easter dinner.  (on the ones I took to grocery store I forgot to copy what SITE I got them from!)

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

Layered Lemon Pie

8 oz. cream cheese, softened
1/2 C. sugar
1 (15 3/4 oz) can Lemon pie filling, divided
8 oz. Cool Whip, thawed
1 (9 inch) graham cracker pie crust

Using elec. mixer, beat cream cheese &
sugar until smooth. Beat in half of pie
filling. Fold in Cool whip & spoon into
crust; spread rest of pie filling on top &
smooth out. Refrigerate at least 15 minutes
before serving
—————————-

Strawberries ‘n Cream Salad

16 oz. Strawberry Jell-o pkg.
2 (3 oz, ea) pkgs. cook & serve vanilla
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 1/2 C. fresh strawberries, diced

In large saucepan combine dry Jell-o,
pudding mix & hot water – bring to
boil, stirring frequently, until  mixture
turns clear. Pour into a serving dish
& refrigerate overnight.
Combine Cool Whip with pudding
mixture (use a potato masher – works
great for this). Add diced strawberries
immediately before serving – gently
stir to combine. Serves 10
——————————

Dreamsicle Salad
(4 hour or overnight)

16 oz. orange Jell-o mix
2 (3 oz, ea) pkgs. vanilla cook & serve
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 large can mandarin oranges, drained

In large saucepan combine dry Jell-o,
vanilla pudding mix & water – bring to
a boil, stirring frequently until it turns
clear. Pour into large bowl & refrigerate
4 hours or overnight.
Combine Cool Whip & pudding mixture
(use a potato masher – works great for
this). Add mandarin oranges & stir
gently. Refrigerate until ready to serve.
Serves 8
——————————-

Fluffy Green Grape Salad

2 (8 oz, ea) cans crushed pineapple,
undrained
1 (3.4 oz) pkg. instant pistachio
pudding mix
1 (12 oz) tub Cool Whip, thawed
2 C. halved green grapes

In large bowl combine pineapple &
dry pudding mix – mix well. Cover
& refrigerate 10 minutes. Fold in
Cool Whip & grapes. Refrigerate
until ready to serve. Serves 12
———————–

Lemon Poke Cake

1 box lemon cake mix*
1 C. sugar
3 eggs
1 c. fresh lemon juice
1/2 C. butter, melted
1 C. whipping cream
1/4 C. sugar
1 tsp. lemon zest

Prepare cake mix in 9 X 13″ pan &
bake accordg. to pkg. directions.
=
In a microwave-safe bowl, whisk
sugar & eggs until combined. Whisk
in lemon juice & melted butter then
microwave on High 1 minute,
stirring. For 2 minutes, (at 30-second
intervals)until it begins to boil. It
should thicken slightly.
=
When cake is baked, immediately
poke holes all over top of cake (can
use the handle of a wooden spoon)
then pour the warm lemon curd
over cake, letting it soak into holes.
Refrigerate at least 2 hours.
Pour whipping cream into a bowl;
using elec. mixer, beat until stiff
peaks. Add sugar & beat well. Fold
in lemon zest & spread over cake top.
Serves 15

*can use yellow cake but it won’t

have a strong lemon flavor
—————————-

Cowboy Breakfast Skillet

1 lb. breakfast sausage
3 medium red potatoes, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 eggs
(optional garnishes: Sriracha,
chopped Italian parsley)
=
Preheat oven 400 degrees F.
In oven-safe skillet (preferably cast
iron) add sausage – cook until well
browned & crumbly. Once cooked,
remove using a slotted spoon &
place in a bowl. Add diced potatoes,
salt/pepper, garlic powder to sausage
grease & cook until crispy & tender,
8-10 minutes. Once tender, return
sausage to pan & stir, heating through.
Create 4 small ‘wells’ in the pan for each egg
then carefully crack one egg into each well.
Place skillet in oven & bake until eggs are
no longer runny & whites have set, 4-6
minutes. Garnish with optional garnishes.
Serves 4

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

Crockpot Creamy Ranch & Garlic Potatoes

2 lb. red potatoes, sliced
8 oz. cream cheese, softened
1 (10.75 oz) can cream of potato soup
1 (1.5 oz) pkt. ranch dressing mix, dry
2 cloves garlic, finely minced
1 pinch black pepper

Spray bottom of a 4 to 6 qt crockpot
with nonstick cooking spray. In small
bowl beat cream cheese, soup, ranch
dressing mix, garlic & pepper until
well combined – stir in sliced potatoes &
pour into prepared crockpot. Cover &
cook on Low 6-8 hours or until potatoes
are fork-tender & done.
Serves 6

NOTE: For some variation add some cooked/
crumbled bacon

(recipe: crockpotladies.com)
====================

Well, that’s what’s going on here at
the moment – tonight is Good Friday
service (choir singing in service) then
choir practice for Sunday afterwards.
I will be leaving my home at around
5:45 p.m. & won’t be home until around
9:30 – glad I made lasagna for dinner
last night – it will cover us for a few days!

Hope your Easter preparations are going
well. With us having the dinner on Monday,
I have the advantage of doing any extra
grocery shopping AFTER husband’s surgery
and before dinner! (still need to get fresh
strawberries & croissants).

Hugs;

Pammie

 

The “Best Laid Plans . . . “

 (the YIPPEE above doesn’t exactly ‘fit’, but the

topsy-turvy part does!

Sometimes we plan things and then something comes up to change them – that was me . . . today. Went to my library knit group and had planned on making about 3 stops to various stores before coming home. Just got on the road after knitting when my husband called to ask me to come home. He has a tooth that’s been bothering him and, apparently, it got worse. He made an emergency appointment for our dentist and that’s what we did. He’s scheduled to have oral surgery this Monday (same day as our family Easter dinner). All things considered – it’s not a big deal – we can ‘adjust’ through it all. He’s resting and started antibiotics to get him through until Monday – I feel bad for him because this came up rather suddenly but I’m very grateful we have the dental coverage for him to get it fixed. I got a call that I’m also babysitting tomorrow (unplanned) so will present the situation to my son at that time. To quote the old saying: “The best laid plans of mice and men often go awry”; (not the Scottish version, but you get the idea). We’re flexible – we’ll survive. (Actually I haven’t really felt ‘into’ the Easter preparations mood, so we’ll see where this goes. Still have to do grocery shopping – that will come tomorrow before babysitting!)

===========

Carrot Cake Bars

Cake:

Step one:
1 1/4 C. unsweetened applesauce
(or oil)
2 C. sugar
3 eggs

Step two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step three:
2 C. grated carrots
1 C. shredded sweetened coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple in
juice, not syrup
(not drained)

Cream Cheese Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
==
Preheat oven 350 degrees F.
Lightly spray with nonstick
cooking spray  (or line with parchment
paper) a 10 X 15″ jelly roll pan.

In large bowl combine Step one
ingredients. Add Step 2 ingredients
& stir in Step 3 ingredients.
Pour batter into prepared pan &
bake 25-30 minutes until a toothpick
inserted into cake comes out clean.
Cool completely.

Frosting:
In large bowl using elec. mixer,
beat butter & cream cheese until
fluffy. Add vanilla & powdered
sugar ( a little at a time) – beat
until smooth. Spread on top of
cooled bars. Makes 36 bars

NOTE: store any leftovers in
an airtight container, refrigerated,
up to 3 days

(recipe: momontimeout.com)
————————–

Ranch Avocado Egg Salad

2 ripe avocados
1 T. fresh lemon juice
6 hard-boiled eggs, chopped
1 small shallot, finely diced
1/2 tsp. ranch seasoning
1/4 C. mayonnaise or plain
Greek yogurt
salt/pepper, to taste

Dice avocados & place in medium
bowl; squeeze lemon juice on them
& gently stir (keeps them from
turning brown). Add chopped eggs,
diced shallot, ranch seasoning &
mayo – stir well. Taste for seasoning
& add salt/pepper to taste.
Serves 6

NOTE: for added crunch you can
add a few slices of cooked/crumbled
bacon.

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

Creamy Pea Salad

2 lb. frozen green peas,
thawed
1/2 C. plain greek yogurt
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
8 strips bacon, cooked/crumbled
1 C. cubed Colby-Jack cheese

In large bowl combine all ingredients
& stir to combine, making sure to
coat all ingredients well. Serves 10

NOTE: Store any leftovers in fridge
for up to 3 days

(recipe: iwashyoudry.com)
———————-

Cheesy Bacon/Egg Crescent Ring

4 slices bacon, cooked/crumbled
4 eggs
1/3 C. milk
1/4 tsp. black pepper
1/2 tsp. salt
1 C. shredded Cheddar cheese
2 (8 oz., ea) tube crescent rolls

Preheat oven 375 degrees F.
In bowl combine eggs, milk, pepper &
salt – whisk until combined. Pour eggs
into a skillet & scramble over medium
heat. Unroll crescent dough & separate
into triangles. Arrange triangles on a
14 inch ungreased pizza pan with points
towards outside of pan & wide ends
overlapping at center, leaving a 4-inch
wide opening in the center. Press
overlapping dough to seal. Spoon eggs
over wide ends of rolls & sprinkle cheese
over eggs – top with crumbled bacon.
Fold pointed ends of triangles over filling,
tucking points under to form a ring (filling
will be visible). Bake 12-15 minutes until
crescents are golden brown.
Serves 8

(recipe: julieseatsandtreats.com)
——————————

Reuben Brunch Bake
(overnight recipe)

8 large eggs, lightly beaten
1 (14.5 oz) can sauerkraut, rinsed/
well drained
2 C. shredded Swiss cheese
1/2 C. chopped green onions
1/2 C. whole milk
1 (2 oz) pkg. thinly sliced deli
corned beef, cut into 1-inch pieces
1 T. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
3 slices rye bread, toasted &
coarsely chopped
1/4 C. butter, melted

Spray a 11 X 7″ baking dish
with nonstick cooking spray.
Combine first 9 ingredients &
pour into prepared dish. Refrigerate,
covered, overnight.
=
Remove casserole from fridge 30
minutes before baking.
Preheat oven 350 degrees F.
Toss rye bread crumbs & butter &
sprinkle over top of casserole. Bake,
uncovered, 40-45 minutes until a
knife inserted into center comes
out clean. Let stand 10 minutes
before serving. Serves 8

(recipe: tasteofhome.com)
———————–

Crockpot Mac & Cheese

1 lb. cavatappi pasta (or other
corkscrew shaped pasta)
1/4 C. butter, cut into cubes
1 (12 oz) can evaporated milk
1 1/2 C. Half & Half
4 C. shredded Cheddar cheese
1/2 lb. block of American (Velveeta)
cheese, cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
Optional garnish: 2 tsp. chopped
parsley
=
Cook pasta in boiling water 2 minutes
less than pkg. directions call for- drain.
Spray insides of crockpot with nonstick cooking
spray. Place cooked pasta in crockpot & add
butter – stir until noodles are coated with butter.
Add evap. milk, Half & Half, Cheddar & Velveeta
cheeses, salt/pepper, onion powder & paprika –
stir until combined. Cover & cook on Low
1 1/2 to 2 hours, stirring every 30 minutes.
At end of cooking time stir until a smooth
sauce coats the noodles. Serve topped with
parsley, if desired. Serves 8

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

Grape Salad

4 C. seedless grapes, halved
1 T. brown sugar
2 oz. cream cheese, softened
1/2 tsp. maple or vanilla extract
1 C. Cool Whip, thawed
1 C. chopped pecans

Combine cream cheese, brown sugar &
extract in a bowl until smooth & creamy.
Fold in Cool Whip & gently fold in grapes
& nuts – stir to combine. Refrigerate 1
hour (or serve room temp.) Serves 8

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

Chocolate Cherry Dump Cake

1 box Pillsbury Moist Supreme
chocolate cake mix
2 (20 oz, ea) cans cherry pie filling
1 1/2 sticks butter (3/4 C.) melted
1 1/2 C. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Dump
both cans of pie filling into dish &
level with a spoon. Dump dry cake
mix on top of pie filling & smooth
out. Drizzle melted butter over top
of cake & top with chocolate chips.
Bake 1 hour. Serves 9

Serve with vanilla ice cream or your
favorite whipping cream.

(recipe: centslessdeals.com)
=================

So that’s what’s going on around here lately;
while at the dentist I was able to finally finish
the multi-colored baby blanket – YAY! Not
sure what I’ll knit next – might start a crocheted
granny square baby blanket – we’ll see.

Hope things are going well for you;

Hugs;

Pammie

Thoughts on a Tuesday

Easter is fast approaching – are you ready with all your recipes? I’m certainly NOT! I know we’re having Easter dinner on MONDAY (2 family members will finally be able to join us the day AFTER Easter, so that’s what we’re doing). I know that in the next few days I’ll have to ‘get my act in gear’ and figure out what ‘sides’ we’re bringing – I’m one for trying new things/recipes/ideas – my husband . . . not so much. He’s not fond of my ‘changing’ things – would rather stick with the traditional (almost EVERY holiday) dinner sides: garlic mashed potatoes, green bean casserole, etc . . . I, on the other hand, would LOVE to make the cheesy (or sometimes called Funeral) potatoes – LOVE them but never make them for a regular dinner meal. We’ll see . . .

Spent most of yesterday babysitting my (just turned 2) grandson. He loves watching kid/baby TV programs and was all worked up because children on a show couldn’t find the Rainbow EGG – came running up to me all upset: “GUMMA! GUMMA! RAINBOW EGG!” (me: It will be OK…) later ran up, jumping up & down with joy: “GUMMA! GUMMA! Rainbow EGG!” Ah, yes – he’s quite the boy – keeps me amused! (I love how, as he grows, I’ve gone from being called: “Mumna” to now Gumma – love it.

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

Easy Cream Cheese Danish

Dough:
1 1/2 C. warm water
2 T. sugar
1 T. dry active yeast
1 tsp. salt
3 1/2 – 4 C. flour
2 T. melted butter

Filling:
1 (8 oz) pkg. cream cheese,
softened
3/4 C. sugar
1 egg
1 tsp. vanilla
dash salt
1 C. raspberry/mixed berry or
strawberry jam

Glaze:
1 1/2 C. powdered sugar
1/4 tsp. vanilla
2 T. milk
1 T. butter

DOUGH:
In bottom of stand mixer or
large bowl mix water, sugar &
yeast – let stand 5 minutes until
bubbly. Add salt & flour (one cup
at a time) until dough scrapes the
edges of the bowl clean. When all
flour is added, mix on High 5 minutes.
Pour 2 T. butter into bottom of a large
jelly roll pan or cookie sheet w sides;
spread around to cover pan. Place
dough on buttered pan & let rest
5 minutes. DO NOT SKIP THIS STEP.
Press dough out to corners of pan.

FILLING:
In small mixing bowl mix cream cheese,
sugar, vanilla, egg & salt – mix on High
2 minutes until all ingredients are smoothly
incorporated. Spoon cream cheese filling
onto dough & spread to cover dough, using
a knife.
Warm up jam in microwave about 30 seconds
(makes it easier to spread) spoon onto cream
cheese filling in little globs. Run a knife or spoon
through cream cheese filling to make a marble
effect.

Preheat oven 350 degrees F.
=
Using a pizza cutter, cut dough into 12 large
(5 inches or so) squares. Cut each square in
half diagonally to make 24 triangles. Let dough
rest & rise about 10 minutes (it doesn’t need
to rise much – only to be even with rim of pan.
Watch carefully) Before you bake, run pizza
cutter through cutting lines – it will be sticky –
clean off pizza wheel several times as you go.

Bake when it reaches rim.
Bake about 20 minutes until top & bottom both
get golden brown. When done remove from
oven & let cool 10 minutes.

GLAZE:
In small bowl whisk glaze ingredients until
smooth. Place in a ziplock bag & cut off
a very small bottom corner to use as a
piping bag. After danish is mostly cool
separate danishes from each other &
remove from pan. Pipe glaze onto each
danish & serve. Makes 24

(recipe: jamiecooksitup.net)
——————————-
Strawberry/Cream Cheese-stuffed
French Toast
(overnight recipe)

1 loaf French bread
1/2 C. melted butter
3/4 C. brown sugar
1/2 C. corn syrup
8 oz cream cheese
1 egg
1/3 C. sugar
1/2 C. strawberry jam
8 eggs
1 C. milk
cinnamon

Fresh strawberries (or
you can use frozen/defrosted)
powdered sugar
=
Slice bread into 1/2 inch thick slices.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
mix butter, brown sugar & corn syrup-
pour mixture into prepared pan & smooth
it out so it covers bottom entirely. Place
bread slices on top*.
In a separate bowl combine cream cheese,
egg, sugar & strawberry jam – beat using
elec. mixer until smooth – pour over top
of bread slices. Layer more bread on top
of cream cheese layer. In another bowl
combine 8 eggs, 1 C. milk – whisk until
well combined & pour on top of bread
slices; sprinkle tops of bread with
cinnamon. Cover with foil & refrigerate
overnight.
=
Preheat oven 350 degrees F.
Bake pan, covered, 1 to 1 1/2 hours **
removing foil last 15 minutes of cooking.
Serve with fresh strawberries & top
each serving with powdered sugar, if desired.

*Poster said she had to cut some of the
bread slices in half to fit – they can be
a bit crowded, just not overlapping

**Baking time depends on how quickly
your oven cooks & how cold your refrigerator
keeps food. It needs to soak up all the egg &
milk ‘juice’ and have time to caramelize on
bottom.

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

Crockpot Cheesy Potatoes

*1 (10 oz) can cream of mushroom soup
8 oz. sour cream
1 1/2 C. shredded Colby-Jack cheese
1 tsp. dried marjoram leaves
salt/pepper, to taste
1 (32-40 oz) pkg. frozen hash brown
potatoes

Spray insides of crockpot with nonstick
cooking spray. Combine soup, sour cream,
cheese, marjoram, salt/pepper in medium
bowl & mix well using wire whisk until
well blended. Pour half of frozen potatoes
into crockpot & smooth top. Do not pack
the potatoes down since you want the
sour cream mixture to permeate the
potatoes. ** Top with half of sour cream
mixture then rest of potatoes, then
remaining sour cream mixture, spreading
evenly. Cover & cook on High 3 1/2 – 4 1/2
hours. If you have a newer, hotter crockpot
check at 3 hours to see if potatoes are
tender. NOTE: You can cook this recipe
on Low 7-9 hours until potatoes are tender
& bubbling. Serve immediately.
Serves 12

*You can use other soups like cream of
potato or alfredo sauce

**You can also add meatballs (frozen/fully
cooked – thawed first in microwave) or cooked
meat at this stage like cubed chicken, turkey
or ham.

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

Italian Vegetable Soup

1 lb. bulk Italian sausage
1 medium onion, sliced
1 1/2 C. water
1 (15 oz) can garbanzo beans/
chick peas – drained/rinsed
1 (14.5 oz) can diced tomatoes,
undrained
1 (14.5 oz) can beef broth
2 medium zucchini, cut into
1/4″ slices
1/2 tsp. dried basil

grated Parmesan cheese – garnish
=
In large saucepan, cook sausage &
onion over medium heat until meat
is no longer pink – drain. Stir in water,
beans, tomatoes, broth, zucchini & basil.
Bring to boil, reduce heat & simmer until
zucchini is tender, about 5 minutes.
Garnish with cheese. Serves 8 (2 qts)

(recipe: tasteofhome.com)
——————————–

Baked Ham/Brown Sugar Glaze

5 lb. spiral-cut smoked ham
1/2 C. water
1/2 C. unsalted butter
1 C. dark brown sugar
1/4 C. maple syrup
2 T. hot English mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cloves garlic, minced
2 oranges – juice & zest

Preheat oven 350 degrees F.
Place ham in large roasting tin &
place in oven. Follow ham package
directions for cooking time (usually
20 minutes per pound plus 20 minutes
at the end).

Glaze:

In a medium saucepan melt butter, sugar
& maple syrup. Once butter & sugars are
dissolved, add mustard, cinnamon, cloves
& garlic – bring to a simmer & add orange
juice & zest – whisk to combine & let
simmer 1 minutes.

During last 30 minutes of ham baking time:
baste the ham every 10 minutes, adding
any of the pan juices to glaze pan. Once
ham is cooked, place on a serving platter
& drizzle with extra glaze. Serves 18

(recipe: realhousemoms.com)
————————————
Baked Nectarine Chicken Salad

1 1/3 C. mayonnaise
1/2 C. shredded Parmesan cheese
2 T. lemon juice
1 tsp. salt
1 tsp. onion powder
4 C. cooked, cubed chicken
8 ribs celery, thinly sliced
4 medium nectarines, (peeled),
coarsely chopped
8 green onions, sliced
2 (3 oz, ea) cans crispy chow mein
noodles

Preheat oven 375 degrees F.
Spray 9 X 13″ dish with nonstick
cooking spray.
In small bowl mix first 5 ingredients.
In large bowl combine chicken, celery,
nectarines & onions – add mayo mixture
to chicken mixture – toss gently to coat
& pour into prepared dish, spreading
evenly. Sprinkle top with noodles & bake,
uncovered, 20-25 minutes until heated through.
Serves 8

NOTE: Can be made 1 day ahead; Prepare,
cover & refrigerate. Remove from fridge
30 minutes before baking. Sprinkle top
with noodles & bake as directed.

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

Cinnabon Cake w/Cream Cheese
Frosting

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter, melted

Topping:
1 C. butter, melted
1 C. brown sugar
2 T. flour
1 T. cinnamon

Frosting:
3 oz. cream cheese
1/4 C. softened butter
1 1/2 C. powdered sugar
few tsp. milk
=
Preheat oven 350 degrees F.
Spray 9 X 13″ glass baking pan
with nonstick cooking spray. Using
elec. mixer, in large bowl, add flour,
salt, sugar, baking powder, milk, eggs
& vanilla – combine well then slowly
stir in melted butter – pour into pan.

Topping:
In bowl mix butter, brown sugar,
flour & cinnamon until well combined –
drizzle evenly over batter & use a knife
tip to swirl topping through cake. Bake
35-40 minutes. Cake is done when a
toothpick inserted into center comes
out nearly clean. Allow cake to cool
completely before frosting.

Frosting:
Beat first 3 frosting ingredients in a
bowl until creamy. Add a drop of milk at
a time until still thick, yet spreadable;
spread evenly over cake. Cut into squares
& serve.

(recipe: hugsandcookiesxoxo.com)

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

Hope your dinner plans for Easter are
coming along well.

Looked out our window today and saw
a big, fat robin and a tiny chipmunk zipping
across the yard – love to see signs of Spring!

Hugs;

Pammi

 

Friday

Ah, yes – Michigan in the Spring; it’s been another rollercoaster ride with our weather. It ‘was’ kinda warm a few days ago and then there was yesterday – waking up to a covering of snow – lovely . . . not. It eventually melted & today we have gloomy & rainy 53 degrees. Looking at our upcoming weather it’s ‘maybe’ going up to 63 today (I doubt it) then Sun/Mon. it’s rain and SNOW again. . . lovely. Oh well – EVENTUALLY we’ll have Spring!

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

Blueberry Almond Coffee Cake

Coffee Cake:
1/2 C. butter, softened
1 C. brown sugar, packed
1 egg
1 tsp. almond extract
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 1/2 C. blueberries, fresh or frozen
1/2 C. sliced almonds

Glaze:
1 C. powdered sugar
1/2 tsp. almond extract
1 1/2 T. milk
dash salt

Preheat oven 350 degrees F.
Line two 8″ round cake pans with
parchment paper & spray with
nonstick cooking spray, generously.
In stand mixer or large bowl add
softened butter & brown sugar:
cream together until light & fluffy,
about 2 minutes. Add egg & beat
1 minute, scraping sides of bowl &
adding almond extract – mix until
just combined. In another bowl
mix flour, baking soda, baking
powder & salt. Pour half of dry
ingredients into creamed mixture &
mix just until combined. Add half of
sour cream & mix just until combined-
repeat with remaining dry ingred. &
sour cream – make sure to not over
mix. Gently fold in blueberries.
Spread batter into pans evenly &
sprinkle tops with almonds. Bake
20 minutes until a toothpick inserted
into center comes out clean. Allow
pans to rest on counter 5 minutes then
invert onto a wire rack.

Whisk glaze ingredients together in
small bowl & drizzle over tops of warm
cakes. Serves 12

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

Make-Ahead Breakfast Sandwiches

14 eggs
2 T. milk
1/4 tsp. seasoned salt
salt/black pepper
12 small croissant rolls, sliced in half
1 (6 oz) pkg. sharp Cheddar cheese slices
1 (9 oz) pkg. deli ham
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl crack eggs; add  milk,
seasoned salt & some salt/pepper –
whisk vigorously with a fork (you want
it kind of frothy). Pour eggs into prepared
pan & bake 15 minutes until eggs puff up
& are cooked through. Cool 5 minutes then
cut into 12 rectangles (same size as
croissants). Place one egg slice on each bottom
half & top with some ham & cheese.
=
Spray another 9 X 13″ baking dish with
nonstick cooking spray & arrange croissant
sandwiches in pan. Cover pan tightly with foil
& refrigerate until ready to serve.
=
Preheat oven 400 degrees F.
Place covered pan in oven & bake 15 minutes
until sandwiches have heated through & cheese
is melted. Makes 12 sandwiches

NOTE: Poster split each cheese slice in half,
placing one half under ham & one over so
the cheese melted & secure the ham in place.
She said it helps speed up the process if you
cut the croissants, add all the egg, then all
the ham & cheese – instead of doing each one
individually.

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

15-Minute Honey Garlic Chicken

3 chicken breasts (about 1 1/2 lb)
salt/pepper
1/4 C. flour
6 T. butter, divided
3 cloves garlic, chopped
2 T. apple cider vinegar
2 T. soy sauce
1/2 C. honey

Filet each chicken breast into 2 equal halves –
sprinkle with salt/pepper. Pour flour into a
shallow dish (or pie plate) & dredge each
piece in flour, making sure both sides are
covered. Heat a large deep skillet over medium
high heat. Add 4 T. butter & melt. Place chicken
in skillet & brown on both sides (about 3
minutes per side). Move chicken to sides of pan &
add 2 T. butter in center – melt. Place garlic in
center of pan & stir to combine – cook 1-2 minutes.
Add apple cider vinegar, soy sauce & honey to
center of pan. Shake pan a bit, allowing sauce &
garlic to spread & combine. Cook until sauce
thickens & chicken is no longer pink in middle,
2-3 minutes. Serve immediately. Serves 6

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

Strawberry Spinach Salad

5 oz. pkg. Spring Mix salad
1 pint strawberries, washed/
hulled, sliced
1 C. walnut halves
3 oz. creamy Gorgonzola cheese*
1/2 C. mint – chopped tiny

Balsamic Vinaigrette Dressing:

3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper

Place spring mix in large bowl &
top with strawberries & nuts. Sprinkle
Gorg. cheese & chopped mint on top

Dressing:
Combine all dressing ingredients in large
jar with lid; cover & shake vigorously
until dressing has emulsified (it should
look uniform in appearance). Serve
salad with dressing on the side or
drizzle over top of salad just before
serving.  Serves 4

*Look for Gorgonzola that doesn’t
crumble – you want the really creamy
kind

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

Crockpot Creamy Chicken/Fajita
Bowls

2 lb. boneless chicken
1 red bell pepper, seeded/sliced
1 green bell pepper seeded/sliced
1 yellow bell pepper, seeded/sliced
1/2 to 1 lb. mushrooms, sliced
1 (14-16 oz) can crushed tomatoes,
undrained
1 medium onion, sliced
8 oz. cream cheese, cubed
2 packets dry Fajita seasoning

Optional: shredded Cheddar Cheese
slices lemon or lime
Cooked rice or mashed potatoes to serve
6
=
Add chicken, peppers & onions to
crockpot. In a bowl combine tomatoes
& fajita seasonings – pour over ingredients
in crockpot. Top with cream cheese cubes.
Cover & cook on Low around 6 hours,
stirring at about 5 hours. Serve over cooked
rice or mashed potatoes & sprinkle some
cheese on top. Squeeze some lemon or lime
on top.

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

Garlicy Shrimp Stir Fry

2 T. olive oil
1 lb. shrimp, peeled/deveined
kosher salt/black pepper
1 T. sesame oil
1 small head broccoli, cut into
small florets
8 oz. sugar snap peas
1 red bell pepper, seeded/sliced
3 cloves garlic, minced
1 T. minced fresh ginger
1/2 C. soy sauce
1 T. cornstarch
juice of 1 lime
2 T. brown sugar
pinch of red pepper flakes

In large skillet over medium heat,
heat oil. Add shrimp & season with
salt/pepper. Cook until pink, 5 minutes,
then remove from skillet. Return
skillet to heat & heat sesame oil. Add
broccoli, peas & bell pepper – cook
until soft, 7 minutes. Add garlic &
ginger; cook 1 minute more. In small
bowl, whisk soy sauce, cornstarch, lime
juice, brown sugar & pinch red pepper
flakes; add to skillet & toss to coat. Add
shrimp & cook until heated through,
2 minutes. Serves 5

(recipe: delish.com)
——————————

Classic Deviled Eggs

6 large eggs
2 1/2 T. mayonnaise
1 1/2 T. sweet pickle relish
1 tsp. prepared mustard
1/8 tsp. salt
dash black pepper
optional garnish: paprika

Place eggs in bottom of a saucepan &
add enough cold water to cover eggs.
Bring to a boil; cover & remove from heat.
Let stand 15 minutes. After 15 minutes
drain water then fill sauce pan with cold
water & ice – allow to stand 5 minutes.
Tap each egg firmly on counter until
cracks form all over shell – peel eggs
under cold running water. Slice eggs
in half lengthwise & carefully remove
yolks. Place yolks in a bowl & mash
using a fork. Add mayonnaise, relish,
mustard, salt/pepper & stir well.
Spoon mixture into egg white halves.
Sprinkle tops with a bit of paprika.
Makes 12

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

Fluffy Orange Jell-o Salad

1 C. hot water
2 (3 oz) pkgs. orange Jell-o
1 C. crushed ice
8 C. miniature marshmallows
2 (15 oz, ea) cans mandarin oranges,
drained
1 (20 oz) can crushed pineapple, undrained
1 (5.1 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed

In a glass 2 cup
measuring cup- pour in 1 C.
water & microwave 2-3 minutes until
boiling. Add both pkgs. orange Jell-o to
hot water & stir until completely dissolved.
Add 1 C. crushed ice & stir until all ice
has melted. Refrigerate 20-30  minutes
until it’s the consistency of thick pudding.

To a large bowl add marshmallows. Add
mandarin oranges, crushed pineapple to
bowl then sprinkle dry vanilla pudding mix
in bowl. Add Cool Whip & stir all in bowl
until combined. Remove orange Jell-o
from fridge & add to bowl – stir to combine.
Refrigerate at least 1 hour – or up to 12
hours. Serves 12

(recipe: jamiecooksitup.net)
===================

This week it’s babysitting Thurs & Friday
but only for about 4 hours each, so that’s
not too bad. My 2 yr old grandson amazes
me in his mental growth – yesterday he ran
up to me & ‘threw’ at me a continuous
sentence consisting of “Green/Yellow/
Green/Yellow/Green/Yellow” in rapid
order then said “Bye! waved at me & ran
away . . . strange child! He keeps me laughing
for sure!  While babysitting I do manage to
get in a good amount of knitting. I have 5
more pairs of baby booties and we’ll be
able to donate another 50 pairs, making
our total donations 200 pairs since we
started about 2 1/2 months ago. Still
working on the 2 baby blankets – one
(a multi-colored) is almost finished; the
other (all yellow) still is only about 1/4th
finished. I now have 5 baby blankets done-
most of those will probably go to Crisis
Pregnancy Center Mobile Unit – I donate
blankets to them twice a year. The lady
that runs the mobile unit meets me in
the parking lot of a church that’s about
half-way between the two of us. As I’ve
mentioned before, they give baby blankets
to women who agree to not abort their
babies.

Not much else new around here – trying
to get together an Easter ‘sides’ menu –
haven’t really thought about it much
although it’s coming up pretty soon – how
are you doing with your Easter dinner plans?
I will attempt to post more Easter recipes
for you soon.

Hope you have a nice, relaxing day today!

Hugs;

Pammie

PS:
Gas Prices

Don’t know about your area, but
our gas prices keep jumping. They
were something like $2.69/9 and
now we’re up to $2.79/9
really hope they go down soon
for the holidays for all the people
who will be driving to relatives &
family.

Happy Sunday!

Not much new around here – our temperature today is 64 degrees F! (It’s overcast & gray, but HEY – I’m just glad we’re finally getting warmer weather!)

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

Cinnamon Roll Cake

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
2 eggs
2 tsp. vanilla
1 1/2 C. milk
1/2 C. butter, melted

Cinnamon Filling:
1 C. butter, softened
1 C. brown sugar
2 T. flour
1 T. cinnamon

Glaze:
2 C. powdered sugar
5 T. milk
1 tsp. vanilla
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

Cake:
In large bowl add flour, salt,
sugar, baking powder, eggs, vanilla
& milk – mix well. Slowly add melted
butter-mix just until combined. Spread
batter evenly in prepared pan.

Filling:

In a small bowl, using a wooden spoon,

combine softened butter, brown sugar,

flour & cinnamon. Drop filling by spoonfuls

onto cake batter. Using a butter knife, drag

filling through filling & batter layers, making

a marble effect. Bake 35-40 minutes until a

knit inserted into center comes out clean.

Glaze:

In small bowl whisk powdered sugar, milk &

vanilla – pour glaze over warm cake & serve

warm or at room temperature. Serves 12

(recipe: jamiecooksitup.net)


Sheet Pan Mini Meatloaves

3 large potatoes, peeled/cut into
1/2″ pieces
3 T. olive oil, divided
1/2 tsp. garlic salt, divided
1/4 tsp. black pepper, divided
2 large eggs, lightly beaten
1 C. tomato juice
3/4 C. quick-cooking oats
1/4 C. finely chopped onion
1/2 tsp. salt
1 1/2 lb. lean ground beef
1/4 C. ketchup
3 T. brown sugar
1 tsp. prepared mustard
1/4 tsp. ground nutmeg
1 lb. fresh asparagus, trimmed/
halved

Preheat oven 425 degrees F.
Spray a large sheet pan or large,
shallow roasting pan with nonstick
cooking spray.
In large bowl combine eggs, tomato
juice, oats, onion & salt. Add beef;
mix lightly but thoroughly. Shape into
six 4″ X 2″ X 1/2″ loaves – place on
prepared pan. Combine ketchup, brown
sugar, mustard & nutmeg – brush over
loaves. Combine potatoes with 2 T. oil,
1/4 tsp. garlic salt & 1/8 tsp. pepper –
toss to coat – add to pan in a single layer.
Bake 25 minutes

Combine asparagus with remaining 1 T. oil,
1/4 tsp. garlic salt & 1/8 tsp. pepper – toss
to coat then add to pan. Bake about 15-20
minutes longer until a thermometer inserted
into meat loaves reads 160 degrees F. and
vegetables are tender. Let stand 5-10
minutes before cutting loaves & serving.
Serves 6

NOTE: if you are going to be busy – prepare
loaves ahead of time & refrigerate until
ready to bake.

(recipe: tasteofhome.com)
—————————-

Delmonico Potatoes

2 lb. Yukon Gold potatoes,
skin on – diced large
4 T. unsalted butter
1/4 C. diced red bell pepper
1/4 C. diced green bell pepper
2 T. finely chopped leeks
1 small onion, finely diced
1 large clove garlic, finely diced
(or put through a garlic press)
4 T. flour
3 C. Half & Half
1/2 C. heavy cream
1/8 tsp. ground nutmeg
1 tsp. salt
pinch black pepper
1 c. diced white American cheese,
divided
3 T. grated Parmesan cheese, divided

Preheat oven 375 degrees F.
Butter (or spray) a 2 quart baking dish
or gratin pan. Cook potatoes in water
until almost done (there should be a
slight firmness in center) – drain.
In large, deep skillet melt butter over
medium heat. Add peppers, onion &
garlic – cook 5 minutes until onion is
translucent. Add flour & stir until there
are no lumps. Cook 1 minute. Gradually
add Half & Half, whisking until no lumps.
Stir in cream, 2 T. Parm. cheese & about
three-fourths of diced Amer. cheese. Stir
until cheese is melted. Add salt, pepper &
nutmeg – stir, reduce heat to Low & simmer
5 minutes. Add potatoes & leeks – stir to
coat. Turn potato mixture into prepared
pan. Top with reserved Amer. cheese &
remaining Parm. cheese. Bake 20-25
minutes until top is nicely browned &
sauce is bubbling. Serves 4-6

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

Honey-glazed Crockpot Ham

2 T. unsalted butter, melted
3 T. hoeny
6 lb. bone-in spiral cut ham
1 C. sugar
1/2 tsp. onion powder
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. garlic powder
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. paprika

Spray insides of crockpot with
nonstick cooking spray & place
ham in bottom. In small bowl
stir butter & honey – pour over
ham. Cover crockpot & cook on
Low 4 hours. Remove ham & place
in a baking dish. In medium bowl
combine sugar, onion powder, cinnamon,
nutmeg, garlic powder, cloves, ginger &
paprika until well mixed – sprinkle half
over ham. Place ham in oven & BROIL
on high until caramelized (check to make
sure it doesn’t burn while glaze cooks).
Place other half of sugar mixture in a small
saucepan with 3 T. water – simmer over
medium heat until sugar dissolves. Remove
ham from oven & pour glaze over ham.
Broil 1-2 minutes more, watching for
burning. Remove from oven & serve
warm or at room temperature.
Serves 12

NOTES: Cooking times will work for a
6-11 lb. ham. If ham is too big for
your crockpot you can cover with FOIL
& place lid on top of foil to seal in the
heat.

(recipe: realhousemoms.com)
———————————–
(ANOTHER HONEY BAKED HAM)
Crockpot Honey Baked Ham

7-10 lb. spiral ham
2 T. brown Dijon mustard (can use spicy)
1/2 C. brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. water
2 T. cornstarch

Spray insides of crockpot with
nonstick cooking spray & place
ham in bottom. In a saucepan
combine mustard, sugar, honey,
nutmeg & cinnamon on medium
heat. Cook 2-5 minutes until
ingredients melt & combine – whisk
thoroughly & remove from heat. Pour
water in bottom of crockpot then
pour honey/brown sugar mixture
over ham. Cover* & cook on Low
6-8 hours. Baste ham with juices from
bottom of crockpot once every hour.
=
Once ham is done, remove from crockpot.
Pour juices into a medium saucepan. Mix
2 T. cornstarch with 1 T. water & pour into
saucepan. Cook on medium heat until it
starts to thicken. Use that as a glaze over
ham or even as gravy for potatoes.
Serves 14

NOTES: *If lid doesn’t fit over the ham, you
can make a foil tent – make sure to seal
well.

OVEN BAKING:
Preheat oven 350 degrees F.
Place ham in large dish/pot & follow
directions for pouring glaze/juices
on (same as above). Tent ham with foil
& bake 15-20 minutes per pound. Baste
ham once every 30 minutes.

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

Ham & Cheese Quiche

1 (9 inch deep dish) pastry crust*
4 eggs
2 C. Half & Half
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. smoked paprika
1 C. Cheddar cheese, grated
1/3 C. chopped green onion
3/4 C. diced (cooked) ham
=
Preheat oven 425 degrees F.
In large bowl crack eggs &
beat with a fork. Add Half & half,
salt, pepper & smoked paprika –
stir together well.

*If you are using a pre-made pie
crust – you should place crust &
tin inside a pie plate – that way, if
the filling comes over the edge a
bit, it won’t make a mess.

Place 1 C. shredded cheese in bottom of
unbaked crust; sprinkle green onions &
chopped ham on top. Pour egg/cream
mixture on top & carefully place in oven.
Bake 20 minutes.
Reduce heat to 325 degrees F. & cook
another 45 minutes. Let quiche stand
5 minutes before cutting. Serves 8

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

Green Goddess Bacon Salad

7 eggs, hard-boiled, peeled/sliced
7-12 slices bacon, cooked crisp & crumbled
3 C. Rotisserie chicken, shredded (cooked)
6-8 C. fresh baby spinach
1 red pepper, chopped
(optional: 1 bunch green onions, sliced)
=

In large bowl mix all salad ingredients.

Green Goddess Salad dressing

2 C. mayonnaise
1 T. tarragon vinegar
2 tsp. fresh parsley, snipped
2 tsp. fresh chives, snipped
1 tsp. fresh tarragon, snipped
1 green onion, sliced
(optional: 4 anchovy fillets, finely chopped)
Optional – milk

In blender or food processor mix all dressing
ingredients except milk; process until smooth.
If desired, thin with milk. Chill & keep refrigerated
until serving. Makes about 2 C. dressing
Salad serves 6

(recipe: goosberrypatch.typepad.com)
———————————

Dump & Bake Cheesy
Chicken & Rice

1 (10.5 oz) can cream of chicken soup*
1 C. uncooked long grain white rice
1 1/2 C. chicken broth*
1/2 tsp. onion powder
2 1/2 lb. boneless, skinless chicken
breasts (3-4)***
1 C. grated Cheddar cheese
salt/pepper, to taste
(optional garnish: chopped fresh parsley)

Preheat oven 375 degrees F.
Spray 2 qt. baking dish with nonstick
cooking spray. Whisk cond. soup, uncooked
rice, broth & onion powder in sprayed
dish. Season chicken with salt/pepper on
both sides & place on top of rice mixture
in dish. Cover tightly with foil & bake,
covered, 1 hour until chicken reaches an
internal temp. of 165 degrees F. & rice is
tender. Stir rice, sprinkle cheese on top &
return to oven (uncovered) 3-5 minutes
more until cheese melts. Garnish with
parsley, if desired, just before serving.
Serves 6

*can substitute cream of mushroom or
cream of celery soup

**can substitute water

***Poster recommends very thick chicken
breasts because they will have a longer
cooking time & will be done at the same
time as the rice. (thin pieces of chicken cook
in about 30-40 minutes & will be dried out
by the time the rice is done at the 1-hour mark).

NOTES:  Poster often tops the baked
casserole with cooked, crumbled bacon &
sliced avocado (California Chicken casserole)

Also: you can stir in some frozen peas or
thawed mixed vegetables to rice at the same
time you add the cheese on top. Frozen peas
will heat through in the oven in just minutes
(no thawing necessary).

She does NOT recommend substituting instant
or brown rice because they cook at different
times & different liquid ratios.
(recipe: theseasonedmom.com)
==============

My ‘dear’ website/blogsite’ is acting up
again (making my cut & paste recipes
into extremely tiny words you can’t read)
so I’ll end this entry now.

Hope you have a great week and are able
to begin seeing & hearing signs of Spring!
Saw some crocus & robins in our yard and
heard a Red Wing Blackbird – it’s coming!
YAY!

Hugs;

Pammie

 

Thoughts on a Tuesday

I know it’s right around the corner – saw two really FAT robins Sunday (here in Michigan that’s usually our first signs of Spring). The weather is still chilly – going from the 20’s when I wake up into the 40’s during the day – some days ahead show rain but that’s MUCH better than snow! I keep peaking out my kitchen window to see if there are any signs of crocus popping up – none so far.

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

Cake Mix Cookies

1 (15.25 oz) box lemon cake mix
2 eggs
1/4 C. vegetable oil
2 T. lemon juice
1 T. lemon zest
1/4 tsp. vanilla

Optional Glaze:
1 C. powdered sugar
2 T. lemon juice
1/4 tsp. vanilla

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In large bowl using elec. mixer
add all ingredients & beat on medium
speed until smooth, about 2 minutes.
Using 2 spoons, drop cookie dough
into 12 heaping tablespoons, about
1 1/2 inches apart on each sheet.
Bake 8-10 minutes until tops look dry &
don’t wiggle when sheet is shaken. Let
cool 5 minutes before transferring to a
wire rack. While cookies cool, make
glaze:

Glaze:
In medium bowl whisk together powdered
sugar, lemon juice & vanilla. If you would
like a thinner glaze, add additional lemon
juice, 1 T. at a time (for less lemon flavor,
use water or milk). If you would want a
thicker glaze, add lemon zest. Drizzle on
cooled cookies & allow to harden 10-15
minutes. Makes 24 cookies

(recipe: mymagazine.us)
———————————

Poppy Seed Chicken

5 C. cooked, cubed chicken
breasts*
1 C. sour cream
2 (10.5 oz, ea) cans cream of chicken
soup
2 C. crushed butter crackers (about
1 1/2 tubes)
1/2 C. melted butter
1 T. poppy seeds
1 tsp. Worcestershire sauce
1/4 tsp. celery salt
1 tsp. minced garlic
1 T. lemon juice
1/4 tsp. black pepper

Cooked rice to serve 4 – if desired-
see end of recipe
=
Preheat oven 350 degrees F.
*Boil raw chicken breasts 20 minutes;
let cool slightly & cut into 1 inch cubes.
Spray a 9 X 13″ baking dish with nonstick
cooking spray – place chicken cubes in dish.
In medium bowl stir condensed soup & sour
cream. Add Worc. sauce, celery salt, garlic,
lemon juice & pepper – stir well & pour over
chicken & spread evenly. In separate bowl, stir
crushed crackers, poppy seeds & melted butter –
sprinkle over chicken & sauce. Bake 30 minutes
until top of casserole is browned & sauce is
bubbly. Serve plain or over cooked rice.
Serves 4

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

Hungry Man Breakfast Burritos
(buffet style)

2 dozen eggs
splash of milk
salt/pepper, to taste
1 (32 oz) bag Southern potatoes
5 T. butter
salt/pepper
8-10 large burrito-style tortillas

Fillings:
diced ham
cooked/crumbled bacon
cheese (your choice, shredded)
salsa
sour cream
BBQ sauce
ketchup
maple syrup

Place all eggs in large bowl – add splash
of milk & a little salt/pepper – whisk
until froth. Heat a large skillet over
medium-high heat – spray with nonstick
cooking spray & pour eggs in. While eggs
are cooking, scrape bottom of pan using
a spatula until eggs are cooked through.
While eggs are cooking heat another large
skillet & add butter – once melted, pour
hash browns into pan & cook, stirring,
until golden brown. Heat tortillas in a
microwave (OR) wrap in foil & heat in
oven until heated through & warm.
Place on serving counter: tortillas,
eggs & toppings – serve buffet style
Serves 8

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

Easy Chicken Enchilada Casserole

1 lb. boneless/skinless chicken breasts
(about 2 large)
1 (14 oz) can enchilada sauce
6 medium corn tortillas*
3 C. shredded Monterey Jack cheese

Cut each chicken breast into about 3
pieces & place in a small pot. Pour
Enchilada sauce over & cook, covered,
on Low to medium heat until chicken is
cooked through, about 20 minutes. (No
water is needed, chicken will cook in sauce)
Make sure you stir occasionally so it doesn’t
stick to bottom. Remove chicken from pot &
shred using 2 forks.

Preheat oven 375 degrees F.

Place 1/4 C. leftover Enchil. sauce
in bottom of a baking dish** – poster
used longer dish so she could place
2 tortillas across. Place 2 tortillas on
bottom, top with 1/3 of chicken &
1/3 of remaining sauce. Sprinkle with
1/3 of cheese & repeat starting with
2 more tortillas, chicken, sauce, cheese –
repeat with last layer ending with cheese.
Bake 20-30  minutes uncovered, until
bubbly & cheese has melted & started
to brown on top. Serve warm.
Serves 6

* poster used corn tortillas but Flour
work, also. Some people mentioned that
flour turned out a bit soggier than corn.

**Poster used a 5 & 7″ casserole dish
but said a 9 X 13″ or 8 X 8″ works as well

(recipe: jocooks.com)
—————————————-

Crockpot Green Beans & Bacon

12 oz. center-cut bacon
29 oz. canned green beans*
1 medium yellow onion, chopped
1/2 C. maple syrup
1/4 C. brown sugar

In a sauce pan heat bacon & onion just
until bacon is cooked (do not brown).
Drain green beans & pour into 5 qt or
larger crockpot. Add bacon, onion &
bacon drippings on top of green beans.
Add brown sugar & maple syrup – stir
well. Cover & cook on Low 6-8 hours or
High 4-5 hours. Serves 10

NOTE: *Can use fresh or frozen green
beans

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

Chicken Tortilla Soup

2 qts. chicken stock
meat from 1 chicken (rotisserie)
16 white or yellow corn tortillas
1 T. olive oil
2 T. vegetable oil
2 C. diced onion
2-3 T. jalapeno, diced (depending
on how hot you like it)
2 T. fresh garlic, chopped
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. white pepper
2 tsp. gumbo file powder (optional,
but recommended)
1 (14.75 oz.) can creamed corn
1 (7 oz) can diced mild green chiles
2-4 T. yellow corn meal (see note)
2 (14.5 oz, ea) cans fire-roasted diced
tomatoes, drained
few shakes Worcestershire sauce
Kosher salt, to taste

Topping Options:

lime wedges
Pepper Jack cheese, shredded
chopped cilantro
Tortilla strips (see note)
Sliced fresh avocado
sliced scallions
sour cream
=
Preheat oven 425 degrees F.
Line a sheet tray with parchment paper.
Lay out 16 corn tortillas on cutting board
& slice into thin strips – spread out on sheet
pan & coat with a drizzle of olive oil just
to moisten. Bake 20 minutes, tossing every
5 minutes (If getting too brown, remove before
the 20 minutes is up). Separate 1/4th of strips
as a garnish for serving – place remaining aside
for later.

In a 5-6 qt. heavy bottomed soup pot or Dutch
oven, heat vegetable oil over medium heat. Once
hot, add onions, jalapeno, garlic, cumin, coriander,
white pepper & (if using) gumbo file. Saute & stir
5 minutes. Add stock, creamed corn, diced green
chiles, cooked tortilla strips from earlier & corn
meal*. Bring to boil then lower to simmer &
cook 5 minutes. While soup is simmering, drain
canned tomatoes & discard liquid. After 5 minutes
puree soup using an immersion blender or regular
blender (in batches) until smooth. Check for
thickness – if you want it thicker, add more corn-
meal. If too thick, dilute with more stock or water.
When adding corn meal, it needs 5 minutes of
cooking to bloom & thicken the soup so don’t
add too much at once. Add drained tomatoes &
Worcs. sauce & taste – only add more salt if you
think it needs it. Serve immediately with any
of the suggested toppings. Serves 8-12

* If you use 2 T. cornmeal, the finished soup
will be creamy in consistency & easily drip from a
spoon. 4 T. will make finished soup thick, almost
like a porridge. Start with 2 T.

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

Mint Chocolate Chip Ice Cream
Cupcakes

Cupcakes:
1 (16.5 oz) box devil’s food cake mix
1 (48 oz) container mint chocolate
chip ice cream, softened
sprinkles (optional)

Whipped Topping:
1 C. heavy whipping cream
2 T. sugar
1/2 tsp. vanilla
(green food coloring – optional)

Preheat oven 350 degrees F.
Line 2 muffin tins with cupcake
liners. Prepare and bake cupcakes
accordg to pkg. directions – cool
completely.
Line a cookie sheet with waxed paper;
place in freezer. Using a spoon, remove
centers from cupcakes, leaving bottoms
intact. Crumble removed pieces in a bowl.

Working in batches of 4, dollop a small
scoop of ice cream into each center, then
place on cookie sheet in freezer. Cover
with plastic wrap & freeze at least 4 hours.

In a chilled mixing bowl, whisk cold whipping
cream, sugar, vanilla & food coloring (if using)
on High speed until stiff peaks form, about
1 minute. Place whipped topping in a zip-lock
bag. Snip bottom corner then use bag to
pipe topping onto cupcakes. Sprinkle tops
with crumbled cake & sprinkles (if using).
Serve immediately & freeze any leftovers.
Makes 24

(recipe: mymagazine.us)
======================

There are times in our lives when we are
faced with our own mortality – having breast
cancer 8 years ago did that for me. At that
time I met a young lady who, also, was going
through the same thing – except hers was
much more serious/aggressive. She beat it,
met a young man, married and had a handsome
little son who is around 2 1/2 now. About
2 years ago she, again, contracted cancer (I didn’t
know about it at that time) but this time it was
brain cancer. About 2 weeks ago she finished her
final radiation treatment and we were hopeful;
but her body was just not strong enough and she
passed away yesterday – she was 34. She was a
very strong example of how to go through a very
difficult situation with grace; she was a believer
and her faith held her when her physical strength
could not. All during this time she and her Mom
posted many family photos on Facebook – each one
with the title: “Making Memories” – somehow I
think she knew her life would be short and yet
she wanted to make the most of it with all of
her loved ones – and she did that. Her brother
is a very close friend of my oldest son and her
Mom and my husband used to work together
at the telephone company many years ago so
we know the whole family. She will be greatly
missed but she certainly made a legacy of
her life and how to go through adversity with
grace and faith.

Hoping you have a good day;

Hugs;

Pammie

Happy Thursday!

it’s Thursday – over half-way through the week! Will be babysitting in a very short while (hopefully, it will be a short day but tomorrow is 10:30 – ??? which could be 6/6:30/7 – whatever).

Weather-wise, it’s typical Michigan Spring – sometimes rainy & gray, sometimes sunny! 30’s for most of week but also possibility of SNOW two days – oh well . . . at least we know SPRING IS ON THE WAY! We have Aconite flowers all over the backyard; they’re a bright yellow ground cover. Originally they were all on my neighbor’s side of the fence, but slowly, over the years, they have all crept under the fence and now are all over MY yard (and NONE on theirs! Strange!)

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

Homemade Chocolate Turtle Cake

1 C. chocolate chips
2 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake mix accordg. to pkg. directions &
pour half of batter into prepared pan.
Bake 15 minutes. Remove & let cool.
In a double boiler, add unwrapped
caramels, milk & butter – stir constantly
until melted – pour over cooled cake.
Sprinkle top of cake with 1 C. pecans &
chocolate chips. Pour remaining batter
on top & bake 20 minutes.

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

Bundt Cake Breakfast

1 C. cooked, diced ham
1 C. Tater Tots – frozen
1 dozen eggs, whisked
1 can Pillsbury Grands biscuits (8),
diced – raw
2 C. cheese – your choice (poster used Cheddar)
1/4 C. milk

Preheat oven 400 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix all ingredients
together in large bowl & pour into
prepared pan. Bake 45 minutes.
When done, turn onto a platter –
cut & serve.

NOTE: You can substitute any cooked
meat or veggies – the key is to not add
too much starch.

(recipe: skinnypoints.com)
————————–

Lemon Chicken Rice Skillet

4 boneless skinless chicken breast
halves (or boneless chicken thighs)
salt/pepper, to taste
1 tsp. garlic powder
1 tsp. dried parsley
2 T. butter
1 C. uncooked white rice (poster used Jasmine)
2 1/4 C. chicken stock
1 tsp. lemon zest & 3 T. lemon juice, from
one lemon
1 tsp. dried parsley
1 whole lemon, cut into slices – (garnish)

Heat large skillet with lid over medium-
high heat. Season chicken with salt/pepper,
garlic powder & parsley. Add butter to skillet
& cook chicken in hot butter until browned,
but not cooked all the way through (about
2 minutes per side). Remove chicken from
skillet to a plate. Add rice, chicken stock, lemon
zest, lemon juice & parsley to skillet over medium
heat; using a wooden spoon, scrape browned bits
from bottom of pan. Let rice come to a small boil,
then reduce heat to simmer. Place chicken on top
of rice mixture, cover with lid & cook 20-25 minutes
until rice is tender & liquid is absorbed. Garnish
chicken with lemon slices & extra parsley, if desired.
Serves 4

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

Crockpot Chicken Alfredo Tortellini
Soup

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

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

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

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

I thought this was a VERY INTERESTING idea!

Wafflemaker Hash Browns

1 (30 oz) bag frozen shredded hash
browns, thawed
4 T. (1/2 stick) butter, melted
1 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 C. grated Cheddar cheese
3/4 C. chopped ham

Preheat waffle maker on regular
setting & spray both heated elements
with nonstick cooking spray. Squeeze
out any excess moisture from potatoes &
place in a bowl. Pour melted butter over,
sprinkle with salt/pepper & stir. Scoop
a heaping 1/2 C. of mixture into each bottom
waffle section* – top with a generous 2 T.
Cheddar then a sprinkling of chopped
ham. Top cheese & ham in each section
with another 1/4 C. hash browns. Close
waffle iron & cook 15 minutes on
regular setting. Repeat with rest of
hash browns, cheese & ham, filling
one section of waffle iron. Makes 5

*you  might want to spread hash browns
around a bit to totally fill each section

(recipe: foodnetwork.com
———————————-

Tamale Pie

1 box corn muffin mix (like Jiffy)
1 large egg
1/2 C. sour cream
1/2 c. canned creamed corn
1 T. olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt/ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 C. red enchilada sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese

Preheat oven 400 degrees F.
Grease a large oven-safe skillet with
nonstick cooking spray. In large bowl
whisk corn muffin mix, egg, sour cream
& creamed corn – pour into prepared
skillet & bake 20 minutes until golden.
Let cool.
In large skillet over medium heat, heat
oil. Add onion, cumin & chili powder –
season with salt/pepper – cook 5 minutes
until soft. Add garlic & cook 1 minute until
fragrant. Add gr. beef & cook, breaking up
meat with a wooden spoon, until no longer
pink, about 6 minutes; drain. Poke entire
surface of cooked cornbread with a fork &
pour enchilada sauce over. Top with beef &
cheeses. Cover with foil & bake about 20
minutes until cheese is melted. Turn on
broiler, remove foil & broil about 5 minutes
until cheese turns golden. Serves 6

(recipe: delish.com)
—————————————

Knock Your Socks Off Chicken
& Sausage
(crockpot)

1 1/2 lb. boneless skinless chicken
breasts
1 pkg Andoulle sausage (or you can
use smoked sausage, kielbasa)
1 (8 oz) pkg. cream cheese, room temp.
1 C. chicken stock
1/2 C. white wine (or beer or chicken
stock)
3 cloves garlic, minced
1 small yellow onion, diced
2 T. grainy mustard
1/2 tsp. salt
(scallions – chopped – optional garnish)
=
Cooked white rice, noodles, quinoa or
pasta to serve 4
=
In medium bowl mix cream cheese with
chicken stock, salt, garlic, mustard & wine
until incorporated. Place chicken & sausage
in bottom of crockpot & place onions on top.
Pour cream cheese mixture over top. Cover
& cook on High 4 hours (or Low 5-6 hours)
checking occasionally to be sure it’s not
thickening too much – if it is, add a little
more chicken stock or wine.

When ready to serve, you can place the meal
in a baking dish & place under broiler a few
minutes (optional). Salt & pepper, to taste
& serve with suggested sides.

NOTE from poster: If your sauce seems thinner
you can always remove the lid from crockpot
the last hour of cooking time.

(recipe: bakednewengland.com)

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

Well, recipes were copying just fine until the last dessert
one – back to my sites old tricks so no last dessert recipe –
sorry.

On the knitting note; Tuesday I was able to deliver
50 pairs of baby booties – that makes 150 pairs since
we first took up the challenge – I’m so proud of my ladies!

Guess I’d better get off here and organize what I’m taking
for babysitting today besides my knitting (some sort of
lunch . . . ).

Have a GREAT day! SPRING IS COMING!!!

Hugs;

Pammie

PS: Gas prices are up to $2.69/9 (was lucky to use my Kroger gas points to get 20 cents off per gallon – yay!

 

BRrrrrrrrrrrr! COLD!

About 2 1/2 hours ago we suddenly lost power – and it just now came back on. My husband checked on his phone – it was a HUGE area affected – glad we’re slowly getting warm again! (I wouldn’t even want to imagine what being homeless would be like in these temperatures.) Yesterday it was in the low 20’s with HUGE winds – our youngest grandson’s birthday party was yesterday afternoon & I couldn’t get the car door open from the strength of the wind! It took me shoving and my husband pulling to get my car door open! He had a good party – lots of clothes & toys so he was happy.

==========

Creme Caramel Squares

1 1/2 C. graham cracker crumbs
1/3 C. butter, melted
1 (8 oz) pkg. cream cheese, softened
1/4 C. sugar
3 1/4 C. cold milk, divided
1 (8 oz) tub Cool Whip, thawed/
divided
1 (3.4 oz) pkg. vanilla instant pudding mix
1 (3.4 oz) pkg. butterscotch instant pudding mix
1/3 C. caramel ice cream topping

In a bowl mix graham crumbs & butter; press onto
bottom of 9 X 13″ baking dish – refrigerate while
preparing filling.

In large bowl using elec. mixer beat cream cheese,
sugar & 1/4 C. milk until blended. Gently stir in
1 C. Cool Whip – spread over crust.
Beat each flavor of pudding mix separately
with 1 1/2 C. remaining milk in separate bowl
using a whisk for 2 minutes. Pour pudding in
layers over cream cheese filling then top with
remaining Cool Whip – spread evenly then
refrigerate 4 hours. Drizzle top with caramel
topping just before serving. Serves 16

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

Crockpot Barley Sausage Soup

1 lb. ground Italian sausage
1 C. diced onion
1 tsp. garlic powder
1 tsp. dried basil
1 C. diced celery
1 C. diced carrot
1/2 C. uncooked pearl barley
5 C. chicken broth
1 T. tomato paste
1 (14 oz) can petite diced tomatoes (or
fire-roasted tomatoes for more flavor)
1 bay leaf
salt/pepper, to taste

In a pan over medium-high heat brown
sausage & saute onion. Drain & add to
crockpot. Add garlic powder, basil, celery,
carrot, barley, broth, tomato paste, tomatoes &
bay leaf to crockpot. Cover & cook on Low
4-6 hours until barley is cooked through.
Discard bay leaf; taste & adjust salt/pepper
to taste. Serves 6

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

Kielbasa/Peppers/Potato Hash

2 T. olive oil
1 T. unsalted butter
1 lb. potatoes, thinly sliced
into bite-sized pieces
salt/pepper, to taste
14 oz. turkey Kielbasa, cut
into 1/4″ rounds
1 onion, thinly sliced
1-2 bell peppers, chopped

In large skillet over medium-
high heat heat olive oil & butter-
add potatoes & season with salt/
pepper – cook until browned, 6-7
minutes. Flip potatoes over & cook
another 4-5 minutes until golden
brown. Remove from skillet using
a slotted spoon. (If skillet is looking
dry, add another T. olive oil). Add
kielbasa & cook 2-3 minutes on each
side until lightly browned. Add onions &
peppers, cook – stirring frequently, until
onions are soft & translucent & peppers
are tender. Season with salt/pepper. Stir
potatoes back into mixture & cook 1-2
minutes – check salt/pepper & serve.
Serves 4

(recipe: momontimeout.com)
————————–

Hot Parmesan/Green Chile
Pepper Dip

2 T. panko bread crumbs
1/4 C. shredded Parmesan cheese,
divided
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1 C. Mexican-style shredded Four
Cheese with a touch of Phil. (Kraft)
1 (4 oz) can chopped green chiles,
undrained

Preheat oven 350 degrees F.
Combine bread crumbs & 1 T.
Parmesan cheese in a bowl. Mix
remaining Parmesan with remaining
ingredients in shallow ovenproof
dish until blended. Top with crumb
mixture. Bake 15 minutes until top
is golden brown & dip is hot &
bubbling around edges. Serves 20

(recipe: kraftrecipes.com)
————————–

Eggs Benedict Casserole
(overnight recipe)

12 oz. Canadian bacon, chopped
6 English muffins, split & cut
into 1-inch pieces
8 large eggs
2 C. milk
1 tsp. onion powder
1/4 tsp. paprika

Hollandaise Sauce:
4 large egg yolks
1/2 C. heavy whipping cream
2 T. lemon juice
1 tsp. Dijon mustard
1/2 C. butter, melted

Spray a 3 quart (OR) 9 X 13″
baking dish with nonstick
cooking spray. Place half of
Canadian bacon in pan; top
with English muffins &
remaining bacon. In large bowl
whisk eggs, milk & onion powder;
pour over top. Refrigerate,
covered, overnight
=
Preheat oven 375 degrees F.
Remove casserole from fridge while
oven heats. Sprinkle top with paprika.
Bake, covered, 35 minutes. Uncover,
bake 10-15 minutes longer or until
a knife inserted into center comes
out clean.

In top of a double boiler or metal
bowl over simmering water – whisk
egg yolks, cream, lemon juice &
mustard until blended; cook until
mixture is just thick enough to coat
a metal spoon & temperature reaches
160 degrees F., whisking constantly.
Reduce heat to very low. Very slowly
drizzle in warm melted butter,
whisking constantly. Serve immediately
with casserole
Serves 12 (1 2/3 C. sauce)

(recipe: tasteofhome.com)
——————————-

Chilly-day Chicken Pot Pie

2 (9 inch, ea) pie crusts
1/4 C. margarine
1/4 C. flour
1/4 tsp. poultry seasoning
1/8 tsp. black pepper
1 C. chicken broth
2/3 C. milk
2 C. cooked, cubed chicken
2 C. frozen mixed vegetables,
thawed

Preheat oven 400 degrees F.
Place one crust in an ungreased 9″
pie plate. In a saucepan melt
margarine over medium heat; stir
in flour, seasoning & pepper – cook
until mixture is smooth & bubbly.
Gradually add broth & milk; bring
to a boil. Reduce heat & simmer,
stirring constantly, until  mixture
thickens. Stir in chicken & veggies;
cook until heated through – pour
into pie crust in pan. Place second
crust over filling; crimp edges &
cut vents in top. Bake 20-30
minutes until golden. Serves 4

(recipe: gooseberrypatch.com)
——————————–
Buttermilk Cornbread

1 C. butter, melted
1 1/3 C. sugar
4 eggs
2 C. buttermilk*
1 tsp. baking soda
2 C. flour
2 C. cornmeal
1 tsp. salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl add melted butter &
sugar – mix to combine. Add eggs &
beat until smooth & a bit frothy.
Dissolve the baking soda into the
buttermilk & allow to dissolve –
pour into bowl with eggs, etc. &
beat until combined. In a separate
bowl combine flour, cornmeal &
salt – add dry ingredients to wet &
stir to combine – make sure to not
over mix. Pour batter into prepared
pan & bake 25-30 minutes until a
toothpick inserted into center comes
out clean. Cool about 10 minutes then
cut into squares & serve.
Makes about 16 servings.

*If you don’t have buttermilk, you can
add 1 T. lemon juice or vinegar to a 3-
Cup measuring cup & pour milk into
cup to measure 2 Cups. Stir with a
fork & allow to set 5 minutes –
now you have buttermilk!

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

S’Mores Dump Cake

2 (4 oz ea) pkgs. semi-sweet chocolate,
chopped
2 C. milk, divided
1 C. sugar
3 eggs
4 C. miniature marshmallows, divided
1 C. dry chocolate cake mix (from a
2-layer size box)
1 1/2 C. graham cracker crumbs
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Microwave
chopped chocolate & 1 C. milk on
High 2 1/2 minutes; stir until chocolate
is completely melted & mixture is well
blended. Add sugar, eggs, & remaining
milk – mix well & pour into prepared
dish. Cover top with 3 C. marshmallows.
Sprinkle top with dry cake mix & graham
cracker crumbs – drizzle top with melted
butter. Bake 35-40 minutes until center
is almost set. Immediately top cake with
remaining marshmallows & cool
completely. Serves 16

(recipe: kraftrecipes.com)

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

All is well here – everyone is in good health (YAY!).
We’re supposed to be getting 2-4 inches of snow
Tuesday – Weds. . . . oh, joy. . . wonder if we’ll be
having my special needs group Weds. evening.
If not, that would make FIVE WEEKS we’ve missed!
We’ll see . . .

Hope you are nice & warm;

Hugs;

Pammie

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!

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

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)
————————————

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