Nice Quiet Day – so far…

Our weather has been ‘holding off’ – almost all of the snow & ice have melted – YAY! Checking the weather forecast for the coming week there is a 50% chance of snow around 1 a.m. tonight, but for the most part, it looks in the 30’s & clear – hope so!

Nothing much going on today – even my grandson’s flag football team has the day off; tomorrow night’s choir practice is canceled so I have MORE than my normal share of OFF TIME – YAY! Spent part of the morning just knitting on both of the baby blankets; they are both a little ‘fussy’ so I tend to avoid working on them (me & my big ideas about “I just LOVE knitting LACE patterns – the more complicated, the better!” Yeah…right….sigh).  Dinner tonight is Beef Stew – I’ve been sort of craving a nice, homey meal that will last for more than one serving and stews/soups fit that bill.

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

Banana Pudding Cake

Cake:
1 box vanilla cake mix PLUS
ingredients to make cake (as on box)

Pudding:
1 (3.4 oz) box vanilla pudding mix
2 C. cold milk
1/2 C. Cool Whip, thawed

2 bananas, sliced

Buttercream Frosting:
1 1/2 C. butter, softened
5 C. powdered sugar
2 tsp. vanilla
1/4 C. plus 2 T. heavy cream
1 C. crushed Nilla wafer cookies
whole Nilla wafers – garnish

Preheat oven 350 degrees F.
LIne two 9″ cake pans with parchment
paper & spray with nonstick cooking
spray. Prepared cake accordg. to pkg.
directions – divide batter between
cake pans & bake 25-30  minutes
until a toothpick inserted into center of
cake comes out clean. Let cakes cool
10 minutes in pans then invert onto
wire racks to cool completely.

Pudding:

In large bowl combine milk &
pudding mix – stir until thickened,
about 5 minutes – fold in Cool Whip.

Frosting:

In large bowl using elec. mixer, combine
butter, 3 C. powdered sugar & vanilla.
Beat until light & fluffy – add remaining
sugar & heavy cream – beat until smooth.

Assembling Cake:

Using a serrated knife, cut off the rounded
top of each cake to make cake level. Top
one cake with a thick layer of pudding then
top with most of the banana slices (reserve
some to garnish top). Place second layer on
top & frost entire cake with buttercream,
reserving about 1 C. to pipe on top. Press
crushed Nilla wafers around sides of cake.
Transfer remaining buttercream to a piping
bag* fitted with a large star tip – pipe large
swirls around top of cake. Decorate top
with Nilla wafers & more banana slices.
Serves 8-10

*If you don’t have a piping bag – you can
use a large zip-lock bag. Spoon frosting
into bag, zip up then snip a bottom corner
off of bag & use that to pipe frosting onto
cake.

(recipe: delish.com)
—————————————–

Chicken Parmesan stuffed Shells

1 lb. box jumbo pasta shells
3 C. shredded mozzarella cheese,
divided
1/2 C. freshly grated Parmesan cheese,
plus more for serving
3 cloves garlic, minced
2 1/4 C. marinara sauce, divided
1 T. fresh chopped basil (plus more
for garnish)
pinch crushed red pepper flakes
kosher salt – to taste
ground black pepper – to taste
12 oz fresh or frozen breaded
chicken, cooked accordg. to pkg.
directions & diced

Preheat oven 375 degrees F.
In large pot of salted boiling water
cook pasta accordg. to pkg. directions
until al dente – drain. In large bowl
combine 2 C. mozz. cheese, garlic,
2 C. marinara, basil & red pepper flakes;
season with salt/pepper. Stir until
combined then gently fold in cooked/
diced chicken. In bottom of a 9 X 13″
baking dish spread remaining marinara
sauce to a thin layer. Stuff chicken
mixture into cooked shells & arrange
on top of sauce side-by-side. Sprinkle
tops of shells with remaining mozz
& bake 30 minutes until cheese melts
& tops are turning slightly golden brown.
Cool slightly, garnish with Parm cheese &
basil & serve. Serves 6-8

(recipe: delish.com)
——————————–

Hamburger Soup

1 1/2 lb. ground beef
1 C. chopped onion
6 C. beef broth
1 (28 oz) can diced tomatoes,
undrained
1 (12 oz) pkg. frozen peas &
carrots
3 T. tomato paste
1 tsp. ground mustard
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper

In large soup pot over medium-
high heat, cook ground beef &
onion 6-8 minutes until browned;
drain. Add remaining ingredients;
bring to boil. Reduce heat to medium-
low & cook 20 minutes until vegetables
are tender. Makes 12 Cups.

NOTE: When serving, top with shredded
Cheddar cheese to make it a Cheeseburger
Soup!

(recipe: mrfood.com)
——————————
Spinach & Cheese Manicotti

8 oz. uncooked manicotti shells
1 (32 oz) container ricotta cheese
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. grated Parmesan cheese, divided
1 egg
1/4 tsp. salt
1/4 tsp. black pepper
1 (10 oz) pkg. frozen chopped spinach;
thawed/squeezed dry
1 (16 oz) jar spaghetti sauce

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook shells accordg. to pkg. directions;
drain/rinse then drain again. Spray pasta
lightly with nonstick cooking spray. In large
bowl combine ricotta, mozzarella, 1/4 C.
Parm. cheese, egg, salt & pepper mix well
then add spinach & mix again. Fill each
shell with about 1/3 C. mixture & place in
prepared dish. Pour spaghetti sauce over
filled shells & sprinkle top with remaining
1/4 C. Parmesan cheese. Bake 35-40 minutes
until hot & bubbling. Serves 4

NOTE: For an easy way to fill shells:
Place cheese mixture in a resealable plastic
storage bag. Snip off a corner of bag &
squeeze cheese mixture into shells.

(recipe: mrfood.com)
————————————–
Fall-Off-The-Bone Spareribs

2 C. water
2 C. ketchup
1/2 C. packed dark brown sugar
1/2 onion, chopped
2 T. prepared yellow mustard
2 tsp. hot pepper sauce
2 tsp. Worcestershire sauce

5 1/2 lb. pork spareribs

In large saucepan combine all
ingredients except ribs; bring to
boil over High heat, stirring
frequently. Reduce heat to medium-
low & cook, stirring frequently,
35-40 minutes until sauce is thick
& glossy. Place ribs in large pot &
add just enough water to cover ribs.
Boil ribs over medium-high heat
about 30 minutes until fork-tender.

Preheat oven 375 degrees F.
Drain ribs & place in large roasting
pan – baste heavily with sauce. Bake
30 minutes, basting ribs occasionally &
turning once after 15 minutes. Remove
ribs from pan & cut apart every 2-3 ribs
for easier eating. Serve with remaining
sauce. Serves 4

(recipe: mrfood.com)
————————————-
Crockpot Scrambled Eggs

1-2 T. butter, melted
10 large eggs, beaten
salt/pepper, to taste
1 1/4 C. heavy cream
2 C. shredded mozzarella cheese

Coat 6-7 qt. crockpot well with
melted butter. Mix eggs & cream well &
stir in cheese – pour into crockpot. Cover
& cook on High 1-2 hours until eggs are
set. Gently fold in sides of set eggs to
chop up eggs into scrambled egg
consistency. DO NOT over stir.
Serves 6-8

NOTE: Make SURE you coat your crockpot
insides WELL with butter so eggs will lift
away from sides when it’s time to ‘scramble’
them.

POSTER NOTES: she tried using Cheddar instead
of mozzarella & she said: “The Cheddar was too
oily & the flavor was not as good. Mozzarella
seems like an odd choice, but works well.”

(recipe: recipesthatcrock.com)
————————————-
Apple/Spice Pullapart Bread

1 round loaf hearty white or
sourdough bread, unsliced
1 1/2 sticks (3/4 C.) melted butter
1/2 C. dry spice cake mix
1/2 C. light brown sugar
1 apple, peeled,/cored, finely diced

1 C. powdered sugar
1 T. milk

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray. Using
a serrated knife, make a criss-
cross pattern in the bread, slicing
1 inch apart, cutting almost all
the way to bottom of bread but
being careful not to cut through
completely. (you will be stuffing
the cuts). Place bread on baking
sheet & evenly pour melted
butter between each bread
section. In medium bowl combine
dry cake mix & brown sugar; mix
well. Add apples & toss to evenly
coat. Evenly sprinkle apple mixture
between each of the cut bread
sections, being careful not to break
the bread apart. Sprinkle any
remaining mixture over the bread.
Bake 25-30 minutes until bread
is crispy on top & bottom.

In a small bowl whisk powdered
sugar & milk until smooth -drizzle
over top of warm bread. Serve
immediately. Serves 8

(recipe: mrfood.com)

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

Hope your Saturday is moving along
nicely and you’re able to take a little
time out for yourself: rest/relax, maybe
drink something warm & soothing? (I
personally love Chai Latte tea).

Hugs;

Pammie

 

 

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a little ‘this’ & ‘that’ . . .

Just before we started serving the food last night – the lovely lady with me cooked all of the spaghetti & meatballs. We had a good evening – the weather held; I’m guessing we had about 50-60 people attending. LOTS of leftovers! The kids loved it – strange thing: I was the only one to make brownies – made two 9 X 13″ pans frosted w/Christmas sprinkles. We had TONS of cookies – almost all the same kind: sugar with sprinkles or frosting (if that was your ‘thing’ you were in cookie heaven!) I didn’t even get a taste of my brownies – they went fast!

Just heard the weather report for tomorrow: 6-8/9 inches of the white stuff! YUCK! SOooooo glad I don’t have to be anywhere! Husband & I went for our ‘regular’ (every 3 month) doctor check up – I’m doing just fine! YAY! (that’s what I thought, too, but it’s nice to have your doctor confirm it!). Did a little shopping, so we’re ‘good’ if we get the snow – even stopped & bought a paperback so I have something to read!

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

Cake Mix Peanut Butter Bars

1 C. peanut butter
1/2 C. water
1 large egg
1 box yellow cake mix

Frosting:
1 stick margarine (1/2 C) softened
1/4 C. milk
1-2 tsp. vanilla
3 T. cocoa
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
cooking spray. In large bowl
combine peanut butter, water &
egg; stir until smooth. Stir in dry
cake mix until well blended –
spread into prepared pan. Bake
20-25 minutes until puffed &light
brown – cool completely.

Frosting:
Mix all frosting ingredients in
a bowl using elec. mixer until
smooth. (add more powdered
sugar or milk until you reach
desired consistency). Spread
on top of bars

(recipe: sixsistersstuff.com)
—————————
Hamburger/Potato/Cheese Casserole

5 large russet potatoes, peeled/sliced
1/4 – 1/2 inch thick
2-3 T. chopped onions
1 lb. ground beef
salt/pepper

Cheese sauce:
2 C. milk
3 T. butter
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. shredded sharp Cheddar
cheese
(ketchup – optional condiment)

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. casserole dish
with nonstick cooking spray.
In a skillet brown hamburger &
onion; drain. Place a layer of sliced
potatoes in prepared dish, top with
half hamburger/onion mixture (salt
& pepper, to taste). Repeat layers
of potatoes/hamb. mixture (salt/
pepper).
Prepare cheese sauce:
In saucepan melt butter over
medium-high heat. Add flour &
salt/pepper – stir to blend. Add
milk; stir with whisk to incorporate
butter/flour mixture. Reduce heat,
stir until thickened & bubbly. Remove
from heat & add shredded cheese – stir
until cheese melts then pour over
hamb/potatoes in dish. Push potatoes
around in cheese sauce in all crevices
so they’re well coated. Cover & bake
1 1/2 hours, until potatoes are tender &
top is browned. (Poster notes that she
removes covering last 20 minutes of
baking time to help brown the top).
NOTE: even using the leanest of
ground beef, you can end up with
little pools of grease on top – just
spoon them off – it doesn’t mean it’s
greasy – just cheesy.

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

Crockpot White Bean Chicken Chili    

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

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

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

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

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

Crockpot Buffalo Chicken Pasta

3 whole boneless skinless chicken
breasts cut into bite-sized pieces
(can also use chicken tenderloins)
1 (10.5 oz) can cream of chicken soup
3/4 C. Buffalo wing sauce
2 C. sour cream
1/2 C. ranch salad dressing
1 C. mozzarella cheese, shredded

16 oz. penne pasta

Spray insides of crockpot with
nonstick cooking spray. In small
bowl mix soup & buffalo wing
sauce. Place chicken in crockpot;
pour soup/wing sauce over chicken,
toss to coat. Cover & cook on Low
6 hours, stirring once in middle of
cooking time (if you can.) When
chicken is done cooking, cook
pasta accordg. to pkg. directions.
Add ranch dressing, sour cream &
mozzarella cheese into chicken –
stir well. Drain pasta & add to
crockpot – mix well. Serves 8

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

Buttery Blueberry Breakfast
Bake

2 C. flour, divided
2 C. fresh blueberries
1 C. sugar (plus extra for
sprinkling on top of cake)
1/2 C. buttermilk*
1/2 C. (1 stick) unsalted butter,
softened
1 lemon, zested & juiced
1 large egg, room temp.
2 tsp. baking powder
1 tsp. vanilla
1 tsp. kosher salt

Preheat oven 350 degrees F.
Lightly spray a square baking dish
with nonstick spray. In medium
bowl whisk 1 3/4 C. flour, baking
powder & salt. In large bowl using
elec. mixer, cream butter, sugar &
lemon zest 3-5 minutes until fluffy
& lightened in color. Add egg &
vanilla; continue to beat until
incorporated. Take turns adding
buttermilk & flour mixture until
all is combined. Toss blueberries
in remaining 1/4 C. flour until
coated, then fold into batter.
Pour batter into prepared pan &
sprinkle 1-2 T. sugar on top. Bake
40 minutes until a toothpick
inserted into center comes out
clean. Remove from oven & let
cool before serving.
Serves 12-16

*If you don’t have buttermilk:
Place 1 T. vinegar or lemon
juice in a 1-cup measuring cup &
fill with enough milk to reach the
1/2 C. line. Stir & let stand 5
minutes – now you have buttermilk!

(recipe: 12tomatoes.com)
====================

Just put a phone call in to our man
who plows our driveway, asking him to
please MAKE SURE & plow our drive if
we get over 3 inches (last time we probably
had 2 & he didn’t come….sigh). I’ve mentioned
before that we have a short, rather steep drive
so if there’s any amount of snow on it, it becomes
VERY difficult to get up it so plowing really helps.

Hope you are all in good health & enjoying this
beginnings of February – hard to believe we’re
already into the second month of the new year!

Hugs;

Pammie

Wow – an entire WEEK’s gone by!

I guess, sometimes, I’m not quite aware of how much time goes by between posts – sorry! Now that we’ve added our oldest grandson’s Flag Football schedule to our week (on Saturdays) it’s making for very few days when something is NOT going on! When I first looked at this week’s schedule, there was only Friday open with nothing written in and then we got the very sad news that a good church friend died suddenly – viewing Friday. Life goes on and you learn to adjust but it’s hard saying goodbye, even though you know that person didn’t suffer and will be forever with the Lord. She lived a good, long life and her family will miss her greatly. This week I somehow managed to pull a muscle in my upper arm/shoulder – not exactly sure how that occurred but I’m guessing it was (here’s where I hate to admit it) either too much knitting or too much being on the computer (both which require using the upper arm muscles – computer/mouse pushing also). I ended up skipping my library knit group just because it was too painful! Spent the day reading (“Queen Victoria”) – I really like biographies/autobiographies so I managed to rest the muscles. Hope you’ve had a good week thus far – sometimes I’m really looking forward to days filled with appointments and sometimes I’m not. I picked up my new glasses and, after almost a week of wearing them, have decided to go back and ask them to see if they are TOO strong – everything seems a little out of focus – not like it’s not clear enough, almost just the opposite! Oh well- life goes on, right?

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

Fluffy S’Mores Dip

6 oz. cream cheese, softened
3/4 C. powdered sugar
1 1/2 C. Marshmallow Fluff*
4 C. heavy cream, divided
1 pkg. chocolate pudding mix
1 C. mini marshmallows (plus
more for garnish)
1 T. crushed graham crackers

graham crackers, for dipping

IN medium bowl beat cream cheese,
powdered sugar & Marshmallow
Fluff until smooth. Gradually add
2/3 C. heavy cream & beat until
fluffy – fold in mini marshmallows.
In another medium bowl beat
remaining heavy cream & pudding
mix until light & fluffy. Add both
dips to a single bowl, alternating
spoonfuls of both dips. Use a
butter knife to swirl through dips.
Top with more marshmallows &
crushed graham crackers.

*Marshmallow Fluff is a Kraft
product, sold in a jar, usually
with the pudding mixes in grocery
stores. (It’s like marshmallows
that have been melted)

(recipe: delish.com)
—————————–
Chicken Fried Steak

2 C. vegetable oil
1 1/2 lb. round steak, cut into
4 chunks/pounded out to about
3/4 inch thick
3 tsp. black pepper
2 tsp. salt
1 T. wtaer
2 large eggs, beaten with 3 T. milk
3 1/4 C. milk
2 C. flour (plus 1/4 C. more for gravy)

Heat oil in large medium cast iron
skillet. (If you haven’t pounded the meat:
place a chunk of steak between 2 large
pieces of plastic wrap – using a meat
mallet, tenderize/pound meat out from
center, until you have 3/4″ thickness. If
you want it thinner, keep pounding –
repeat with remaining meat.)
Dredge:
Add 2 C. flour to a medium casserole
dish – stir in 2 tsp. salt/1 tsp. pepper –
mix well. Dip meat into flour, lightly
coat, then dip into egg mix, then back
into flour. Set on a rack for a few minutes
until you have another one coated – repeat
with rest of meat. The oil in pan should be
around 350-375 degrees F. Carefully add
steak to skillet – fry 3-5 minutes on each
side. You will notice that the juices will
begin to sprout up while you are frying.
When you flip to fry other side, make sure
the juices run clear.
Preheat oven 225 degrees F.
Once steaks are fried place them in oven
to keep warm while you make gravy.
Gravy:
Carefully drain about 90% of oil –
reserve a bit (about 4 T.) because you
are going to brown the flour. With
remaining oil in skillet, add 1/4 C.
flour & whisk 2 minutes. Add in milk,
about 1 C. at a time, roughly every
4 minutes stir in milk/flour – continue
whisking. Season generously with
black pepper & a little salt. Taste &
adjust seasoning. Once gravy comes
to a boil, reduce heat to Low & continue
to whisk. Gravy should be thick (but not
too thick – if it’s too thick, you haven’t
whisked it enough – add a bit of water
to thin & whisk more).
Remove one of the steaks from the oven;
plate it & ladle gravy on top. Serves 4

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

Crockpot Corn Chowder w/Bacon

1 medium onion, finely chopped
1 lb. small red potatoes, cut into cubes
24 oz. frozen whole kernel corn
3 C. chicken broth
2 C. Half & Half
2 T. cornstarch
1/2 tsp. black pepper
salt, to taste
2 tsp. fresh thyme, chopped
3/4 C. cooked, crumbled bacon
1/2 C. shredded Cheddar cheese

Add onion, cubed potatoes, frzn
corn & broth to crockpot – stir.
Cover & cook on High 3-4 hours
(or Low 7-8 hours) until potatoes
are tender. In measuring cup
combine Half & Half with cornstarch;
whisk until no lumps remain – pour
into crockpot & stir. Cook on High 15
minutes. Mash part of the potatoes
for creaminess (or use an immersion
blender to puree the soup) until you
have the desired texture. Add pepper,
chopped thyme & half of crisp bacon;
stir until combined – season with salt,
to taste. Serve with remaining bacon &
shredded Cheddar cheese sprinkled
over top. Serves 8

(recipe: platedcravings.com)
———————————–
Crockpot Honey-Mustard Chicken

2-3 large boneless, skinless chicken
breasts, cut into strips
1/4 C. honey
1/2 C. spicy brown (OR) stone ground
mustard
1/4 C. orange, pineapple or apple
juice
2 T. soy sauce
2 T. cornstarch
2 T. cold water

cooked rice for 4

In a bowl mix honey, mustard,
juice & soy sauce. Place chicken
in crockpot & pour sauce over.
Cover & cook on Low 4 hours.
When chicken is done cooking,
mix cornstarch & cold water
until smooth & lump free. Quickly
stir this mixture into honey-
mustard sauce in crockpot,
stirring well to combine. Continue
cooking 2-3 minutes until sauce
has thickened.
Serve with sauce over cooked
rice.

(recipe: perdue.com)
——————————–

Cheese & Broccoli Soup

2 C. sliced fresh carrots
2 C. broccoli florets
1 C. sliced celery
1 1/2 C. chopped onion
1/2 C. butter
3/4 C. flour
1 (10.5 oz) can condensed
chicken broth, undiluted
4 C. whole milk
1/2 lb. Velveeta cheese,
cubed

In large saucepan bring 2 quarts
water to a boil. Add carrots,
broccoli & celery – cover & boil
5 minutes; drain. In same saucepan
saute onion in butter. Add flour
& stir to make a paste. Gradually
add chicken broth & milk – cook
until  mixture thickens, about
8-10 minutes. Add vegetables;
heat until tender. Add cheese;
heat until cheese is melted.
Serves 6-8 (2 quarts).

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

Cherry Bubble Breakfast Bake

1 (21 oz) can cherry pie filling
2 tsp. almond extract
2 (16.3 oz, ea) cans refrigerated
biscuits – cut in half, then cut
into thirds
1/4 C. sliced almonds
1/2 C. powdered sugar
1 T. milk

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine pie filling & almond
extract; mix well. Add biscuits &
toss until evenly coated. Spread
mixture into prepared dish evenly
& sprinkle with almonds. Bake
40-45 minutes until dough is cooked
in center. Let cool slightly. In small
bowl whisk powdered sugar & milk
until smooth – drizzle over top; serve
warm. Serves 8

(recipe: mrfood.com)

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

Our weather has been up & down – we
did get about 1 1/2 inches of snow the
other day, but now it’s mostly all melted.
Today it’s 32 degrees F. and has been varying
from sunny to really gloomy/cloudy and windy.

Gas prices have dropped a bit to $2. 49/9

Hope you are in good health and staying
warm (for those of you in cold climates!).

Hugs;

Pammie

It’s FRIDAY!

Hello! It’s a bright, clear sunny day outside (20 degrees F.) and we just got home from a morning ‘adventure’: had to take my van in to the dealership – the front window washer hoses broke (from the cold) and IF you hit spray, it sprayed only on the passenger side and even then off the side of the car, no where near the window! (Silly me – I thought we’d be there, maybe, a half hour…) went in at 9 a.m. and finally was done somewhere around 11. Husband & I went to brunch at Village Place and saw a couple we know from church; upon leaving I saw another lady that’s in my knit group (haven’t seen her in months – she doesn’t drive in the dark), so it was a very nice trip! My tummy is full of veggie omelet & some hash browns/coffee AND I finished the mint green baby blanket – YAY! (was a little ‘bummed’ because I only took that project so when the wait became longer than I anticipated, I had nothing to do!). Also found out Wednesday that the ‘Needy’ collection for hats/scarves/mittens/gloves/socks is getting really full so they don’t need any more scarves – have the thin gray one to finish up then that project is over…back to baby hats & blankets.

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

Cran-Apple Muffins

1/2 C. whole-berry cranberry sauce
1/2 tsp. grated orange peel
1 1/2 C. flour
1/2 C. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk
1/3 C. vegetable oil
1 C. shredded, peeled tart apple
1/2 C. powdered sugar
1 T. orange juice

Preheat oven 375 degrees F.
Spray 12 muffin tins with nonstick
cooking spray (OR) use muffin papers.
In small bowl combine cran. sauce &
orange peel. In large bowl combine
flour, sugar, cinnamon, baking soda,
baking powder & salt. Beat egg, milk &
oil in small bowl; stir into dry ingredients
just until moistened. Fold in apple & fill
muffin cups half full. Make a ‘well’ in
center of each muffin; fill with about
2 tsp. cran. mixture. Bake 18-20 minutes
until a toothpick inserted into center
of muffin comes out clean. Cool 5
minutes before removing from pan
to wire rack.
Glaze:
Combine powdered sugar & orange
juice; drizzle over cooled muffins.
Makes about 12 muffins

(recipe: tasteofhome.com)
———————————

Crockpot Chicken ‘n Stuffing

1 lb. boneless chicken breast (can
also substitute boneless turkey)
1 can cream of chicken soup
1 (6 oz) box stuffing mix (chicken or
turkey flavor)
1/2 C. sour cream (or plain Greek yogurt)

Spray insides of crockpot with nonstick
cooking spray & place chicken in crockpot.
Pour dry stuffing mix over chicken. In a
bowl mix soup with sour cream & pour
over stuffing. Cover & cook on Low 4
hours.

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

Ham & Cheese Breakfast Casserole

2 C. green bell peppers, cut into 1/2
inch dice
2 T. unsalted butter
5 C. cubed sweet bread (such as
King’s Hawaiian, or challah) cut into
1/2 inch dice
3 C. sharp Cheddar cheese, shredded
1 lb. cooked ham, cut 1/2 inch dice
10 eggs, beaten
4 C. whole milk
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. nutmeg
1/2 tsp. white pepper

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet saute bell pepper in 2 T.
butter over medium-high heat
5 minutes. Place cubed bread in
prepared dish. Toss cooked peppers,
cheese & ham in large bowl then
spread evenly over bread cubes.
In large bowl whisk eggs. In small
bowl place salt, mustard, nutmeg &
pepper – mix a few tablespoons of
whisked egg into spices & mix with
a fork until dissolved & not lumpy.
Add mixture back into eggs & whip
to combine. Pour mixture over
bread in dish & press down slightly
so bread absorbs liquid. Bake,
uncovered, 1 hour. Increase heat
to 350 degrees F. & bake another
15 minutes until browned on top
and a knife inserted into center of
pan comes out clean. Remove from
oven & allow to rest 10 minutes
before cutting. Cut into squares &
serve. Serves 8-10

(recipe: fromthepod.com)
—————————-

Beef Minestrone Soup

2 T. olive oil
1 lb. beef stew meat, cut into
small cubes
1/4 C. olive oil
1 T. butter
1 medium onion, chopped
3 medium carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled/
diced
1 medium zucchini, diced
1 (16 oz) can white beans
(cannellini or Great Northern)
drained/rinsed
1 (15 oz.) can cut green beans,
undrained
1 (16 oz) can diced tomatoes,
undrained
4 C. beef stock

In large pot or Dutch oven place
2 T. olive oil; brown meat – remove
meat & drippings (keep drippings).
Saute onion, carrots, & celery in
the olive oil & butter; add potatoes &
zucchini, one at a time, cooking each
2-3 minutes before adding next veg.
Salt/pepper between each addition,
to taste. Add beans, beef stock &
tomatoes; cover & cook on Low heat
at least 3 hours.
Serves 6-8

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

Crockpot Cola Ham

7 lb. semi-boneless fully cooked ham
1 (12 oz) can cola
1 C. packed brown sugar
1 (20 oz) can pineapple slices
(toothpicks)

In saucepan over medium-high, heat
cola & brown sugar, stirring continuously,
until mostly combined. Place ham in
crockpot & pour cola mixture over ham.
Use toothpicks to secure pineapple slices
on ham. Cover & cook on Low 6 hours.
Remove toothpicks & pineapple slices.
Slice ham & serve with pineapple slices.
Serves 10-12

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

Better-than-takeout Fried Rice

4 C. cooked brown rice (or white)
1/2 lb. boneless chicken breast,
cooked/cut into bite-sized pieces
1 C. frozen peas & carrots
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 T. sesame oil
1/4 C. soy sauce

In large skillet heat sesame oil
on medium heat; add onion,
garlic, peas & carrots – stir fry
until tender. Add eggs & scramble
to mix with veggies then add in
rice, chicken & soy sauce. Mix all
together & remove from heat.

You can substitute cooked shrimp
for the chicken, if desired

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

Apple-Filled Pound Cake

4 C. finely chopped, unpeeled
cooking apples
1/2 C. orange juice, divided
1 1/2 tsp. cinnamon
1 C. granulated sugar
1/2 C. applesauce
1 egg
2 egg whites
2 2/3 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 C. milk
2 1/2 tsp. vanilla
2 T. brown sugar

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray.
In medium bowl combine apples,
1/4 C. orange juice & cinnamon-
mix well. In large bowl using elec.
mixer on Medium speed, combine
gran. sugar & applesauce for 1-2
minutes until smooth. Add whole
egg & egg whites – beat well. Slowly
add half of flour, baking powder, salt,
milk & remaining 1/4 C. orange juice.
Beat in remaining flour until batter
is well mixed; add vanilla & mix well.
Pour half of batter into prepared
Bundt pan; top with half of apple
mixture, then cover with remaining
batter. Cover batter with remaining
apple mixture & sprinkle top with
brown sugar. Bake 60-70 minutes
until a toothpick inserted near
center of pan comes out clean.
Cool in pan 15 minutes on a wire
rack then invert cake onto a serving
plate. Serves 14

(recipe: mrfood.com)

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

Looking at our weather forecasts for up to next
Tuesday, it looks pretty good (then they have
SNOW predictions…sigh). Oh well, it’s ‘that’
time of year to say: “Buckle up, Buttercup –
it’s Michigan – deal with it!”

Enjoy your day!

Pammie

Beautiful but chilly day!

Today is bright & sunny, but only 12 degrees F. with a slight breeze which makes you feel colder than you actually are. Been ‘out & about’ all morning (grocery shopping, getting gas and attending another knit group) – don’t remember if I mentioned that I joined another knit group which meets in our local library Weds. mornings 10-12 p.m. Lovely group (and growing) with lots to offer: patterns/ideas/tips, etc. Today another member of my knit group joined us and then ended up teaching all of us there the “Russian Join” which is a method of joining two yarn ends so that you don’t have a big knot in your project – very handy! Two of the library ladies joined my group last night, so I can easily see that this ‘attending two knit groups’ will be beneficial to lots of ladies! Also learned yesterday that our pastor’s wife is expecting a BOY in mid May, so the mint green afghan will go to her (almost done with it – a few more rows then a border & I’m done!)

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

Caramel Pecan French Toast
(4 hour or overnight recipe)

1 C. brown sugar
1/2 C. (1 stick) butter
2 T. light corn syrup
1 C. chopped pecans, divided
12 slices Italian-style (or any
thick) bread
6 eggs
2 C. milk
1 tsp. vanilla
1 tsp. cinnamon

Caramel Sauce:
1/2 C. brown sugar
1/4 C. (1/4 stick) butter
1 T. light corn syrup

In small saucepan over medium
heat, cook brown sugar, butter &
corn syrup until thickened, stirring
constantly. Pour sauce into a 9 X 13″
baking dish & sprinkle with 1/2 C.
chopped pecans. Place 6 slices
bread in dish & sprinkle with
remaining pecans – cover with
remaining bread slices. In a blender,
combine eggs, milk, vanilla & cinnamon-
pour evenly over bread. Cover &
refrigerate 4 hours or overnight.
=
Preheat oven 350 degrees F.
Bake French toast 40-45 minutes
until egg mixture is firm & golden
brown. In a small saucepan combine
Caramel Sauce ingredients; cook over
Low heat until thickened, stirring
constantly. Serve with French toast.
Serves 8

(recipe: mrfood.com)
————————-

Baked Chicken ChimiChangas

2 1/2 C. cooked, shredded chicken
breast
1 C. salsa
1 small onion, chopped
3/4 tsp. ground cumin
1/2 tsp. dried oregano
6 (10 inch) flour tortillas
3/4 C. shredded Cheddar cheese
1 C. chicken broth
2 tsp. chicken bouillon granules
1/8 tsp. black pepper
1/4 C. flour
1 C. Half & Half
1 (4 oz) can chopped green chilies

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a skillet
simmer chicken, salsa, onion, cumin &
oregano until heated through & most
of liquid has evaporated. Place 1/2
cup mixture down middle of each
tortilla; top with 2 T. cheese. Fold
sides & ends over filling & roll up.
Place, seam sides down, in prepared
dish. Bake, uncovered, 15 minutes
until lightly browned. In a saucepan,
heat broth, bouillon & pepper until
bouillon is dissolved. Combine flour
& cream until smooth; stir into broth.
Bring to boil; cook & stir 2 minutes
until thickened. Stir in chilies & heat
through.
To serve:
Cut chimichangas in half; spoon sauce
over top. Serves 6

(recipe: tasteofhome.com)
———————————

Crockpot Shepherd’s Pie

1 1/2 – 2 lb. beef chuck roast or
stew meat, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 C. frozen peas
1 C. frozen corn
1/3 C. Guinness beer
3 T. tomato paste
2 T. Worcestershire sauce
1 T. corn starch
2 tsp. whole grain mustard
1 tsp. beef granules
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper
===========
5 C. mashed potatoes (prepared)
1 C. shredded sharp Cheddar cheese

In nonstick skillet cook onions 5-6
minutes until soft; place in crockpot.
Add beef & all remaining ingredients
(except mashed potatoes & cheese) in
crockpot – season with salt/pepper &
stir well. Wipe down insides of crockpot
with a paper towel then spread mashed
potatoes over top of beef mixture to the
sides of crockpot to seal ingredients. Place
a long piece of paper towel over opening
of crockpot & cover with lid (to absort
steam). Cook on High 4-5 hours or Low
8-10 hours.
When ready to serve, sprinkle cheese over
top of potatoes & cover with lid 5 minutes
to melt cheese. Serve hot. Serves 8

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

Winter Rice

2 T. butter or margarine
2 C. chopped onion
1 C. long-grain or whole-grain
rice, uncooked
2 C. chicken broth
1/4 C. mayonnaise
1/2 C. grated Parmesan cheese
1/4 tsp. white pepper

In large skillet over medium heat,
melt butter; saute onion 5 minutes.
Add rice & continue to saute 7-10
minutes until rice begins to brown.
Stir in remaining ingredients & reduce
heat to Low; cover & simmer 20-25
minutes until rice is tender & mixture
is creamy. Serves 8

(recipe: mrfood.com)
———————————–
20-Minute Sesame Chicken &
Broccoli
(underlined items you might
not have on hand)

2 T. vegetable oil
1 lb. boneless skinless chicken
thighs, cut into strips
1 bunch fresh broccoli, cut into
florets
3 green onions, thinly sliced
1 T. grated ginger
3 cloves garlic, minced
2 T. soy sauce
2 T. rice vinegar
1 tsp. toasted sesame oil
2 T. oyster sauce
1 T. cornstarch
1/4 C. water

Cooked white or brown rice
to serve 4

In medium bowl whisk soy sauce,
rice vinegar, sesame oil, oyster
sauce & cornstarch. Add oil to
large wok or skillet over high heat.
Add chicken & cook until golden
brown, about 8-10 minutes. Add
broccoli, green onions, ginger &
garlic – cook 3 minutes, stirring
frequently. Pour Soy Sauce mixture
on top of ingredients in wok/skillet
& stir. Add water & stir until mixture
has thickened, about 1 minute.
Serve over cooked rice. Serves 4

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

Crockpot Clam Chowder

1/2 lb. bacon, diced
3 (6.5 oz, ea) cans clams, not drained
1 yellow onion, chopped
4 Yukon Gold potatoes, peeled/diced
2 ribs celery, diced
2 cloves garlic minced
2 C. water
1 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. dried thyme
2 C. Half & Half
2 tsp. cornstarch

In large skillet on medium-high, cook
bacon until crisp-remove from pan.*
Add to crockpot:half bacon, clams, onion,
potatoes, celery, garlic, water, salt/pepper
& thyme – stir. Cover & cook on Low 7
hours (refrigerate remaining bacon until
ready to serve with soup). In a measuring
cup add Half & Half with cornstarch &
whisk to combine. Add mixture to crockpot
& stir. Cook on High 30 minutes. Serve
with remaining bacon sprinkled over top.**
Serves 8

*Poster sometimes cooks potatoes & onion
in bacon grease before adding to crockpot.

**You might want to heat the bacon slightly
before sprinkling it on top since it will be
cold from fridge.

(recipe: dinnerthendessert.com)
———————————

Lemon Blossoms
(mini cupcakes)

1 (18.5 oz) box yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 C. vegetable oil

Glaze;
4 C. powdered sugar
1/3 C. fresh lemon juice
zest of 1 lemon
3 T. vegetable oil
3 T. water

Preheat oven 350 degrees F.
Spray miniature muffin cups with
nonstick cooking spray. In large
bowl combine cake mix, dry pudding
mix, eggs & oil – blend well using
elec. mixer until smooth, about 2
minutes (batter will be thick). Pour a
small amount of batter into tins,
filling half full*. Bake 12 minutes.**
Turn out baked muffins onto a tea
towel.
Glaze:
Prepare while cupcakes bake. In large
bowl combine powdered sugar, lemon
juice, zest, oil & 3 T. water – mix with
a spoon until smooth. Using your
fingers, dip each into glaze while
still warm, covering as much of each
cake as possible (OR spoon glaze over
warm cakes, turning to completely
coat). Place on wire rack with
waxed paper underneath to catch
any drips. Let glaze set thoroughly,
about 1 hour, before storing in
containers with tight-fitting lids.

*Poster said a small cookie scoop
works well for making them uniform
size

**IF you make a large batch, be sure
to reverse muffin tins mid-way through
baking times to insure uniform baking.
Poster notes they come out of tins
better if you cook them a little past the
golden brown stage, making the cakes
more firm.

(recipe: cookandbliss.com)

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

The past few days have been a bit of a scramble –
babysat yesterday 10:15 – 5:15 (over my usual
time; son got stuck on the expressway in bumper-
to-bumper traffic), then Knit Night. Also – amidst
the many things going on, youngest son moved
back in. He went for a job interview earlier today,
really hoping this works – he needs a good, steady
job.

Tonight is my Special Needs group – first time we’ve
been able to meet since the FIRST week in December!
Our weather has just not been cooperating! I have a
HUGE pile of things to drag with me tonight (the
Christmas presents for the various leaders & lots of
other ‘stuff’) – one good thing: WE don’t have to teach
tonight! Once a month we have a visiting missionary
come & teach our group so we, the leaders, can have
a Business Meeting. (because of all the delayed events,
we’re also cramming our Birthday Night into tonight –
crazy/busy but the kids will love it!).

Hope you are able to stay healthy and warm –
Spring is (eventually) coming! Hang in there!

Hugs;

Pammie

Last minute preparations

Found out yesterday while babysitting that the baby’s mom’s birthday was YESTERDAY! I didn’t know that! Ended up coming home & going on a GREAT site: Groupon.com where I found a $75.00 spa package for $40. If you’re not familiar with Groupon (my oldest son introduced me to it), it’s a site that has lots of people subscribed (free) where they are able to offer really great discounts on all sorts of things. The package I got was a One hour ‘float’ at a really nice spa nearby – you float in an individual tub filled with epsom salts (in your own room); you can choose music or colored lights (or both) or just float in silence – supposed to be very relaxing. I thought: for a mom of a 9 month old, that should help. (can we say: “Score!”).

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

Today it’s BREAKFAST theme!

Lemon-glazed Sticky Buns

1 (3 oz) pkg. lemon-flavored Jell-O
1 T. lemon juice & 2 tsp. zest from
1 lemon – divided
1 1/2 C. powdered sugar, divided
2 (8 oz, ea) cans refrigerated crescent
dinner rolls, divided
1/4 C. melted butter, divided
2 oz (one-fourth of an 8 oz pkg) cream cheese,
softened

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In bowl combine dry Jell-O, lemon
zest & 1/2 C. sugar. Unroll 1 tube
crescent dough onto work surface;
firmly press perforations & seams
together to form 12 X 4″ rectangle.
Brush with half the butter then sprinkle
with half Jell-O mixture. Roll up, starting
at one short end; cut into 6 slices &
arrange, cut sides up, on half prepared
baking dish; repeat with rest of dough,
butter & Jell-o mixture. Bake 30 minutes
until golden brown. Cool 5 minutes.
In another bowl mix cream cheese,
lemon juice & remaining sugar until
blended – drizzle over warm rolls.
Makes 12 rolls

(recipe: kraftrecipes.com)
——————————–
Easy Caramel Sticky Buns

16 caramels (unwrapped)
2 T. milk
3/4 C. chopped pecans, divided
1 (8 oz) tube refrigerated crescent
dinner rolls
1/4 C. sugar
1 tsp. ground cinnamon
2 T. raisins

Preheat oven 375 degrees F.
Spray a 8-inch round pan with
nonstick cooking spray.
In microwaveable bowl, microwave
caramels & milk on High 1 1/2 – 2
minutes until caramels are completely
melted, stirring after each 1 minute.
Pour into prepared pan & top with
1/2 C. nuts. Unroll crescent roll dough;
separate into 2 rectangles & press
perforations together to seal.  MIx
remaining nuts, sugar, cinnamon &
raisins; sprinkle over dough. Roll up
each rectangle, jelly-roll fashion,
starting at short even – cut into 4 slices.
Place slices, cut sides down, in pan.
(sprinkle any sugar mixture that may
have fallen out of rolls on top). Bake
17-20 minutes until lightly browned.
Immediately invert pan onto a plate &
remove pan. Spread any caramel from
pan onto buns & cool slightly before
servng. Serves 8

(recipe: kraftrecipes.com)
———————————
Eggnog French Toast Bake

10 C. bread cubes (less than one loaf of
Italian or French bread)
8 eggs
3 C. eggnog
1/2 tsp. salt
1/2 C. granulated sugar
1/2 C. brown sugar
1 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 C. butter, melted
1 tsp. vanilla

Preheat oven 350 degrees F.
(IF baking immediately)

Spray a jelly roll pan with nonstick
cooking spray. Spread bread cubes
in pan. In large bowl beat eggs,
eggnog & salt – pour mixture over
bread cubes.
================
(NOTE: IF preparing the night before:)
Stop here – cover bowl with plastic
wrap & refrigerate overnight. In
morning, heat oven 350 degrees F.
Remove plastic wrap & continue to
next step
=================
Mix gran. sugar, brown sugar, cinnamon,
nutmeg, cloves, melted butter & vanilla
together in large bowl – drizzle mixture
over bread cubes in pan. Bake 1 hour
until cooked through & golden brown.
Serves 12

NOTE: If you prefer a bread pudding
texture – bake for only 45 minutes.

(recipe: thegunnysack.com)
———————————————-
Make Ahead Coffee Cake
(overnight recipe)

3/4 C. butter, softened
1 C. sugar
2 large eggs
2 C. flour
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
1 C. (8 oz) sour cream
3/4 C. packed brown sugar
1/2 C. chopped pecans or walnuts
1 tsp. cinnamon

Icing:
1 C. powdered sugar
1-2 T. milk

Spray a 9 X 13″ dish with nonstick
cooking spray.
In large bowl cream butter & sugar
until light & fluffy; beat in eggs, one-
at-a-time. In another bowl whisk flour,
baking soda, nutmeg & salt; beat into
creamed mixture alternately with sour
cream. Spread mixture into prepared pan.
In a small bowl mix brown sugar, nuts &
cinnamon; sprinkle over top of dough.
Refrigerate, covered, overnight.
==
Preheat oven 350 degrees F.
Remove coffee cake from fridge while
oven heats. Bake, uncovered, until a
toothpick inserted into center comes
out clean, 35-40 minutes.
Cool on a wire rack 10 minutes. Mix
icing ingredients & drizzle over warm
coffee cake. Makes 15 servings

(recipe: tasteofhome.com)
————————————-
Hash for a Bash

1/2 C. (1 stick) butter
2 onions, diced (about 2 C.)
2 lb. frozen hash brown potato
cubes, thawed*
1 lb. diced, cooked corned beef
(3 C.)
8 eggs

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat,
melt butter & saute onions 3-4
minutes until soft. Add hash
brown potatoes & cook 10-12
minutes, stirring occasionally.
Add corned beef & cook 5-6
minutes, until heated through.
Place mixture in prepared dish.
With a serving spoon, make 8
evenly spaced indentations,
about 1/2 inch deep in mixture.
Crack eggs, one at a time, &
place one egg in each indentation.
Cover with foil & bake 25-35
minutes until eggs are cooking to
your desired doneness. Serves 8

*If you have leftover baked or
boiled potatoes, you can use
them as a substitute for hash
brown potatoes.

(recipe: mrfood.com)
———————————
Rise ‘n Shine Omelet Cups

5 eggs
1/2 C. chopped, cooked ham
1/2 C. shredded Cheddar cheese
1/4 C. sliced scallions

Preheat oven 350 degrees F.
Spray 6 muffin cups with nonstick
cooking spray. In large bowl
combine all ingredients; mix well
then spoon into prepared cups.
Bake 20-25 minutes until eggs
are set. Serve immediately
Serves 6

(recipe: mrfood.com)
———————————–
Bacon ‘n Eggs Pie

1 (7.5 oz) tube refrigerated
buttermilk biscuits
2 T. butter or margarine
6 eggs
1/3 C. milk
1/4 tsp. pepper
3 oz. cream cheese, cubed
6 slices bacon, cooked/crumbled

Preheat oven 375 degrees F.
Separate biscuits; press onto
bottom & up sides of a 9-inch
pie plate. Bake 10-12 minutes
until lightly browned. Melt butter
in medium skillet on Low heat.
Whisk eggs, milk & seasonings
until blended & pour into skillet.
Cook 4-5 minutes until eggs begin
to set, stirring occasionally. Add
cream cheese – cook 3-4 minutes
until cream cheese is melted &
eggs are completely set, stirring
occasionally. Spoon egg mixture
into crust, top with bacon.
Serves 6

(recipe: kraftrecipes.com)
——————————-
Bacon/Cream Cheese-stuffed
French Toast

8 slices Challah bread, 1-inch thick
1 (8 oz) tub (Kraft) Philadelphia Chive &
Onion cream cheese spread
8 slices cooked bacon, halved
4 eggs
1 1/2 C. milk
1/2 C. shredded Parmesan cheese
1 C. maple syrup

Using a sharp knife, make a horizontal
cut in side of each bread slice to make
a pocket, being careful to not cut
completely through. Fill pockets with
cream cheese spread & bacon, press
cut edges of pockets to seal. Heat large
heavy nonstick skillet sprayed with
nonstick cooking spray on Medium heat.
Whisk eggs, milk & Parmesan in  a pie
plate until blended. Dip stuffed bread
slices, one at a time, in egg mixture,
turning to evenly coat both sides. Add
to skillet, in batches if necessary. Cook
405 minutes until golden brown on
both sides, turning after 3 minutes.
Serve topped with syrup. Serves 8

(recipe: kraftrecipes.com)
====================
Down to just wrapping gifts & baking the
“Happy Birthday, Jesus” cake – YAY! Hope
all of your preparations are going smoothly –
SOoooooo glad I’m finally feeling like ME!
I have ENERGY!!!

Weather-wise, we’re supposed to get cold
temps. (it’s 31 degrees F. with a wind chill
that makes it feel like 22…Brrrrr!). 90% chance
of snow tomorrow after 1 p.m. (that’s good –
we’ll be home from church by then & don’t have
anywhere else to go for the day/night!).

I see gas prices have jumped at bit from $2.39/9
to $2.59/9 but then you’d almost expect it with
the holiday traveling, right?

Stay warm & safe – remember to take a break
every now & then just to keep up your energy!

Hugs;

Pammie

 

The beginning of another week . . .

After reading our weather report for the coming week I’m not too excited about Weds – Sunday; temps HIGH 31 with possible snow – ugh. Glad I finished my Christmas shopping (on Black Friday/on line) – there’s a few small things to still pick up but nothing big.

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

Orange Jell-O Pretzel Dessert

3/4 C. butter, melted
1 T. plus 3/4 C. sugar (divided)
2 C. finely crushed pretzels
2 C. boiling water
2 (3 oz, ea) pkgs. orange Jell-o
2 (8 oz, ea) cans crushed pineapple,
drained
1 (11 oz) can mandarin oranges,
drained
1 (8 oz) pkg. cream cheese, softened
2 C. Cool Whip, thawed

Additional Cool Whip &
mandarin oranges – garnish

Preheat oven 350 degrees F.
Mix melted butter & 1 T. sugar in a
bowl; stir in pretzels. Press mixture
into bottom of ungreased 9 X 13″
baking dish. Bake 10 minutes – cool
completely on wire rack.
Pour dry Jell-o into large bowl; add
boiling water & stir 2 minutes to
completely dissolve. Stir in fruit &
refrigerate until partially set, about
30 minutes.
In a bowl beat cream cheese &
remaining sugar until smooth; fold
in 2 C. Cool Whip & spread over
cooled crust. Gently spoon Jell-o
mixture over top & refrigerate,
covered, until firm, 2-4 hours.
To serve:
Cut into squares, top with Cool
Whip & mandarin oranges.
Serves 12

(recipe: tasteofhome.com)
——————————-

Crockpot Sausage Breakfast
Casserole

1 (32 oz) pkg. frozen shredded
has brown potatoes
1 pkg. JIMMY DEAN hearty
original sausage crumbles
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. (2 oz) shredded Parmesan
cheese
1/2 C. sun-dried tomatoes packed
in oil; drained/sliced thin*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. ground black pepper

Spray 6 qt (or larger) crockpot
with nonstick cooking spray. Layer
half of potatoes on bottom. Top
with half sausage, both cheeses,
tomatoes & green onions – repeat
layer. Beat eggs, milk, salt/pepper in
large bowl using wire whisk, until
well blended – pour evenly over
mixture in pot. Cover & cook on
Low 8 hours or High 4 hours until
eggs are set.

*can substitute 1 C. chopped
fresh tomatoes for sun-dried.

(recipe: easyrecipesly.com)
——————————

Crab & Cream Cheese Dip

2 green onions, sliced thin/divided
1/2 C. finely chopped red bell
pepper
1 (8 oz) tub soft cream cheese
1 (6 oz) can lump crab meat,
drained
1/2 C. shredded sharp Cheddar
cheese
1 T. Dijon mustard

crackers, for dipping

Set aside 2 T. sliced green onions.
Mix remaining onions with all
remaining ingredients (not crackers).
Refrigerate mixture at least 1 hour;
sprinkle top with reserved sliced
onions & serve with crackers.
Serves 18 (2 T. spread/5 crackers
per serving)

(recipe: 77recipes.com)
———————————
Cornbread Chicken Casserole

1 (8.5 oz) box cornbread mix (Jiffy)
1 (10 oz) can enchilada sauce
1 (14 oz) can whole kernel corn
1 (4 oz) can green chilies, drained/
chopped
2 C. cooked chicken breast, shredded
1 C. salsa (your choice)
1 1/2 C. Mexican Four cheese blend,
shredded
1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 T. fresh cilantro, chopped (optional)
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir milk, egg, butter & cornbread
mix until well incorporated. Pour into
prepared dish & bake 15-20 minutes until
just set. Combine enchil. sauce, salsa, green
chilies, corn, cumin & red pepper flakes in
a bowl. Remove cornbread from oven; poke
top of cornbread all over with a fork & pour
enchiliada sauce mixture over top. Spread
shredded chicken on top & sprinkle with
cheese. Bake another 15-20 minutes until
cornbread is cooked through & cheese is
melted. Remove & let cool 5-10 minutes.
Garnish with cilantro, if using & serve hot.
serves 6

(recipe: 12tomatoes.com)
————————————-
Bacon “crack” Bites
(appetizer)

1 pkg. bacon, strips cut in
half horizontally
32 Club (rectangular) crackers
1/2 C. freshly grated Parmesan
cheese
ground black pepper

Ranch salad dressing, for dipping

Preheat oven 350 degrees F.
Line a large baking sheet with
parchment paper & arrange
crackers on sheet. Sprinkle tops
with Parmesan. Tightly wrap each
cracker with bacon & place seam-
sides down, on sheet – top with
more cheese. Bake 48-50 minutes
until bacon is cooked through &
bites are crisp. Season with pepper
& serve with Ranch dressing for
dipping. Serves 6

(recipe: delish.com)
——————————

Cheesy Lasagna Soup

1 lb. ground turkey or beef
1 tsp. minced garlic
1 T. dry minced onion
1 (28 oz) can whole tomatoes,
drained & pureed to desired
texture (using your blender)
2 T. brown sugar
2 tsp. dry Italian seasoning
1 (14 oz) can tomato sauce
3 C. chicken broth
1 C. grated Parmesan cheese
2 1/2 C. dry lasagna noodles,
broken into pieces
salt/pepper, to taste

shredded mozzarella cheese –
garnish

In large pot brown ground
meat with garlic & onion; cook
until meat is no longer pink; drain.
Add tomatoes, tomato sauce, broth,
brown sugar, Ital. seasoning & salt/
pepper -stir to combine. Bring  mixture
to a boil; reduce heat to Medium &
simmer 15 minutes. Add lasagna
noodle pieces; cook until tender,
approx. 10-15 minutes more. Stir
in Parmesan cheese. Top with
mozzarella cheese when serving.
Serves 6-8

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

Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted
=
Optional toppings:
Ice cream
Whipped cream

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

(recipe: thereciprebel.com)

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

Hope you are all well and beginning to
enjoy the Christmas Spirit! Remember –
don’t over-do it (ie: stop & get some rest
if you need it, drink water, etc.). This is
‘supposed’ to be a FUN thing, right?

Hugs;

Pammie

Good Morning!

Looking at the recent recipes coming in made me think of breakfast! Perhaps, during your Christmas food preparations you might have the opportunity to prepare a breakfast for family/friends. I decided to make this post feature just breakfast recipes – for something different! Enjoy!

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

Cream Cheese/Raspberry Muffins

1 (3 oz) pkg. cream cheese, softened
2 T. butter, softened
1/2 C. sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 C. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 C. fresh raspberries
2 T. chopped walnuts
1/4 C. powdered sugar
1 tsp. milk

Preheat oven 350 degrees F.
Spray 8 muffin cups with
nonstick cooking spray (OR)
fill with paper liners.
In small bowl cream the
cream cheese, butter & sugar
until smooth. Beat in egg &
egg white. Beat in buttermilk &
vanilla. In another bowl combine
flour, baking powder, baking soda
& salt. Add dry ingredients to
creamed mixture just until
moistened. Fold in berries & nuts.
Fill muffin cups 3/4ths full of
batter. Bake 25-28 minutes until
a toothpick inserted into center
of muffin comes out clean. Cool
in pan 5 minutes – remove to
wire rack to completely cool.
Glaze:
Combine powdered sugar & milk;
drizzle over tops of muffins.
Makes 8 muffins.

(recipe: tasteofhome.com)
—————————-
Zesty Ham & Cheese Muffins

2 C. flour
1/4 C. minced fresh chives
1 tsp. baking powder
1 tsp. dried parsley flakes
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. dried minced onion
1/2 tsp. ground mustard
1 egg
1 C. plus 2 T. buttermilk
6 drops hot sauce
1 C. cooked/cubed ham
3/4 C. shredded Cheddar cheese
3/4 C. shredded process cheese
(Velveeta)

Topping:
5 T. shredded Parmesan cheese
3 1/2 tsp. butter
1/2 tsp. paprika
1/2 tsp. dried parsley flakes
1/4 tsp. pepper

Preheat oven 450 degrees F.
Spray 14 muffin cups with
nonstick cooking spray (OR)
fill with paper liners. In large
bowl combine first 8 ingredients.
In another bowl beat egg,
buttermilk & pepper sauce; stir
in dry ingredients until moistened.
Fold in ham & both cheeses. Fill
muffin cups 3/4ths full of batter.
Top each muffin with about 1 tsp.
Parm. cheese & 1/4 tsp. butter.
Combine paprika, parsley & pepper;
sprinkle over muffin tops. Bake
10-14 minutes until a toothpick
inserted into muffin center comes
out clean. Cool 5 minutes in pan
then remove to wire racks to cool.
Serve warm; refrigerate leftovers.
Makes 14 muffins.

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

2 C. flour
1 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 C. brown sugar
1 stick butter (8 T) or
1/2 C., softened
2 eggs
1 tsp. vanilla
1 C. buttermilk*
1/2 C. chopped nuts (walnuts or
pecans)

Preheat oven 350 degrees F.
Spray 9 X 5″ baking pan with
nonstick cooking spray. In large
bowl whisk flour, soda & nutmeg.
In another bowl cream sugar,
butter, eggs & vanilla using an
elec. mixer. Combine flour
mixture into egg mixture; add
buttermilk & continue mixing.
Stir in nuts & pour batter into
prepared pan. Bake 1 hour until
center of bread tests done.
Makes 1 loaf.

Note: You could add a glaze to the
top of the bread or sprinkle with
powdered sugar.

* If you don’t have buttermilk:
In a 2 C. measuring cup, add 1 T.
vinegar or lemon juice. Pour milk
in cup to reach 1 C. line. Stir &
let stand 5 minutes – now you
have buttermilk!

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

Sausage-Cheese Muffins

1 lb. bulky spicy pork sausage
1 (10 3/4 oz) can Cheddar cheese
soup, undiluted
1/2 C. milk
2-3 tsp. rubbed sage
3 C. Bisquick baking mix

Preheat oven 400 degrees F.
Spray 24 muffin tins with
nonstick cooking spray (or)
use paper liners*.
In large skillet over medium
heat, cook sausage until no
longer pink; drain. In bowl
combine soup, milk, sage &
sausage; stir in Bisquick just
until moistened. Fill muffin
cups 2/3’s full of batter.
Bake 15-20 minutes until
muffins test done.

*NOTE: This recipe will make
4 dozen mini-muffins (OR)
2 dozen regular muffins

(recipe: tasteofhome.com)
—————————
Monkey Muffins!
(LARGE batch=6 dozen)

1/2 C. butter, softened
1 C. plus 1 T. sugar, divided
2 eggs
1 C. mashed ripe banana
2/3 C. peanut butter
1 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 C. miniature semisweet
chocolate chips

Preheat oven 350 degrees F.
Spray 72 muffin cups (6 dozen)
with nonstick spray or fill with
paper liners. In large bowl cream
butter & 1 C. sugar until light &
fluffy. Add eggs, one at a time,
beating well after each one. Beat
in bananas, peanut butter, milk &
vanilla. In another bowl combine
flour, baking soda & salt; add to
creamed mixture just until
moistened; fold in chips. Fill
muffin cups 3/4ths full with batter.
Sprinkle tops with remaining sugar.
Bake 14-16 minutes until a tooth-
pick inserted into muffin center
comes out clean. Cool 5 minutes
before removing from pan to
wire rack to completely cool.
Makes 6 dozen.

(recipe: tasteofhome.com)
——————————

French Toast Bake
(overnight recipe)

1/2 C. melted butter (1 stick)
1 C. brown sugar
1 loaf Texas toast bread
4 eggs
1 1/2 C. milk
1 tsp. vanilla
powdered sugar for sprinkling

warm maple syrup for serving

In a microwaveable bowl melt
butter & brown sugar in microwave;
stir until mixed then pour in bottom
of a 9 X 13″ baking pan & spread
around. Beat eggs, milk & vanilla in
a bowl. Lay bread in a single layer
in bottom of pan. Spoon half of
egg mixture onto bread then add
another layer of bread; spoon on
remaining egg mixture. Cover with
foil & chill in refrigerator overnight.

Preheat oven 350 degrees F.
Bake, covered, 30 minutes; remove
foil & continue baking 15 minutes
longer. Sprinkle top with powdered
sugar. Serve with warm maple syrup.

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

Cheddar/Bacon Waffles

2 C. flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 C. milk
1/3 C. canola oil
1/2 C. shredded Cheddar cheese
3 T. cooked, crumbled bacon
1 green onion, chopped

In medium bowl place flour, baking
powder, baking soda & salt – whisk
to combine. Heat waffle iron. In large
glass measuring cup whisk eggs, milk
& oil – pour into dry ingredients & mix
just until combined. Fold in cheese,
bacon & green onion. Spray waffle
iron with cooking spray & scoop
waffle batter evenly into iron, making
sure not to put in too much. Cook
until crisp & golden brown. Makes
about 12 medium sized waffles.

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

Breakfast Pizza

1 roll refrigerated
crescent rolls
1 pkg. white country gravy mix
4 eggs, scrambled
5 slices cooked/crumbled bacon
5 sliced diced Canadian bacon
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick
spray. Roll out crescent dough;
flatten, sealing seams & perforations.
Place dough on sheet & bake 7
minutes. Prepare gravy mix accordg.
to pkg. directions – spoon over
baked dough & spread to cover evenly.
Top gravy with eggs, bacons & cheese.
Bake 10 minutes.

(recipe: 77easyrecipes.com)
===================

Hope this post finds you in good health &

enjoying your day!

Hugs;

Pammie