Winding down the last few days

I’m sure you’re probably getting the final items needed to prepare your Easter dinner so I thought I’d throw in a few more ‘side’ dishes, just in case you might need a new idea.

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Cranberry-Pecan Coffee Cake

1/2 C. butter, softened
1 C. sugar
2 eggs
2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz) container sour cream
1 tsp. almond extract
1 tsp. vanilla
1 (16 oz) can whole-berry cranberry
sauce
1 C. coarsely chopped pecans

Glaze:
3/4 C. powdered sugar
2 T. whipping cream
1/2 tsp. almond extract

Preheat oven 350 degrees F.
Grease & flour four (5″ X 3″)
mini loaf pans. Using elec.
mixer, in large bowl beat butter
at medium speed until creamy.
Gradually add sugar, beating
well. Add eggs, one at a time,
beating after each addition.
In another bowl combine flour,
baking powder, baking soda &
salt – add to butter mixture
alternately with sour cream –
beginning & ending with flour
mixture. Stir in extracts & spoon
1/2 C. batter into each loaf pan.
In a small bowl gently stir
cranberry sauce then spoon
3 T. sauce over batter in each pan
& spread to edges. Sprinkle 3 T.
nuts over sauce in each pan.
Repeat layers in each pan using
remaining batter/sauce/nuts.
Bake 48-50 minutes until a
toothpick inserted into center
of pan comes out clean. Cool
in pans on wire rack 15 minutes;
remove from pans & cool
completely on wire rack.
In small bowl combine glaze
ingredients & drizzle over cooled
cakes. Makes 4 mini cakes.

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

Creamed Onions

1 T. butter or margarine
2 onions, peeled/cut into wedges
1 (10 3/4 oz) can cream of
mushroom soup (undiluted)
1/3 C. milk
1/4 tsp. ground nutmeg

In medium skillet melt butter
over medium-high heat. Saute
onions 10-15 minutes until they
soften & start to brown. In small
bowl combine remaining
ingredients; mix well & add to
skillet. Reduce heat & simmer
5-8 minutes. Serve warm.
Serves 4

(recipe: mrfood.com)
——————————
Throw-together Carrot Salad

1 C. marshmallow creme*
1/2 C. mayonnaise
1 lb. carrots, peeled/shredded
(about 4 C.)
1 (8 oz) can pineapple tidbits,
well drained
1/2 C. raisins

In large bowl combine marshmallow
creme & mayonnaise until well
blended. Add remaining ingredients
& toss to evenly coat. Cover & chill
at least 1 hour or until ready to serve.
Serves 6

*Marshmallow Creme – found in a jar
(usually by Kraft) – sometimes by the
peanut butter, sometimes by other
baking items

(recipe: mrfood.com)
——————————-
Minty Pea Salad

1/2 C. mayonnaise
1/4 C. sour cream
1/4 C. finely chopped fresh mint
1/4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. black pepper
1 (16 oz) bag frozen sweet peas,
thawed
1/4 C. finely chopped onion

In large bowl combine mayo, sour
cream, mint, mustard, salt/pepper;
mix well. Stir in peas & onion until
evenly coated. Cover & refrigerate
at least 1 hour before serving.
Serves 4

(recipe: mrfood.com)
—————————–
Country Club Stuffed Mushrooms

1 lb. baby bella mushrooms
2 T. butter
1/4 C. chopped onion
2 tsp. chopped fresh garlic
1 (9 oz) pkg. frozen creamed
spinach, thawed
1/2 C. frozen pre-cooked sausage
crumbles
3 T. Italian bread crumbs

Preheat oven 375 degrees F.
Gently clean mushrooms by
wiping them with a damp paper
towel. Remove stems & place
caps on a baking sheet. Finely
chop stems. In large skillet melt
butter over medium-high heat.
Add chopped mushrooms, onion
& garlic; saute 4-5 minutes until
tender. Add spinach & sausage –
mix until well combined. Remove
from heat & add bread crumbs –
mix well. Evenly divide spinach
mixture on top of each mushroom
cap & mound using a spoon. Bake
15-20 minutes until heated
through. Serve immediately.
Makes 18

(recipe: mrfood.com)
—————————–
Cucumber Salad

1 C. white vinegar
1 C. water
3/4 C. sugar
1 tsp. salt
8 C. cucumbers, peeled/
thinly sliced (about 3 lb.
total)

In large bowl combine vinegar,
water, sugar & salt – mix until well
blended. Add cucumbers & toss
until well coated. Cover & chill
at least 2 hours (or overnight).
Will keep in a sealed container in
fridge for several weeks.
Serves 14

(recipe: mrfood.com)
——————————-
Lemon Cream Fruit Tart

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) butter, melted
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest
assorted fresh fruit for garnish
(poster used sliced strawberries,
blueberries, mandarin oranges,
sliced kiwi)

Glaze:

1/2 C. powdered sugar
1 T. coffee creamer (or heavy cream)

In small bowl whisk together sugar &
creamer – drizzle over top of fruit on
tart before serving
=
In medium bowl combine graham
crumbs, sugar & butter – mix well.
Press in to bottom of 9″ springform
or tart pan. Refrigerate until ready to
fill.
In small microwave-safe bowl, add 1/4
C. water – sprinkle dry gelatin on top of
water & let stand 5 minutes. Heat in
microwave on High 20 seconds; stir
thoroughly until gelatin is completely
dissolved. In large bowl beat cream
cheese & yogurt until creamy. Add
heavy cream & powdered sugar – beat
2-3 minutes until thickened & fluffy.
Beat in lemon juice, lemon zest &
gelatin mixture until smooth. Pour
into crust. Cover & refrigerate 8 hours
or overnight. Garnish with sliced
fresh fruit. Drizzle glaze on top & serve.
Serves 12

(recipe: mrfood.com)
—————————
Pinwheel Mints

1 (8 oz) pkg. cream cheese,
softened
1/2 to 1 tsp. mint extract
7 1/2 – 8 1/2 C. powdered sugar
your choice of food coloring colors

additional powdered sugar

NOTE: The colors chosen originally
were red & green – for EASTER, you
might want different colors) For the
sake of this recipe, I’m going to call
them color A & color B

In large bowl beat cream cheese &
mint extract until smooth. Gradually
beat in as much powdered sugar as
possible. Turn mixture onto a work
surface dusted with powdered sugar;
kneed in remaining powdered sugar
until smooth & sugar is absorbed
(mixture will be stiff). Divide
mixture in half – using desired food
colors, tint one portion one color &
the other portion another color –
kneading until blended. Divide each
portion in half; shape each half into a
10 inch long log, making 2 logs of each
color. Place one log on a 12 inch piece
of waxed paper lightly dusted with
powdered sugar – flatten log slightly;
cover with a second piece of waxed
paper. Roll out candy mixture into
a 12 inch X 5 inch rectangle – repeat
with remaining logs.
Remove top sheet of waxed paper from
one (color A) and one (color B) rectangle.
Place one over the other & roll up (kind
of like a candy cane), starting at a long side.
Wrap in waxed paper; twist ends together –
repeat with remaining rectangles. Chill
overnight.

To serve: cut into 1/2 inch slices & store in
an airtight container, refrigerated, up to
1 week. Makes about 3 dozen.

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

No-Fail Ambrosia Salad

1 (8 oz) tub Cool Whip, thawed
1/2 C. sour cream
1 (11 oz) can mandarin oranges, drained
1 (20 oz.) can crushed pineapple, drained
1 (10 oz) jar maraschino cherries, drained/
halved & patted dry
1 c. sweetened coconut flakes
2 C. miniature marshmallows
3/4 C. chopped nuts (walnuts/pecans/
cashews) – optional

In large serving bowl fold sour cream &
Cool Whip together. Fold in remaining
ingredients, making sure pineapple,
oranges & cherries have been properly
drained. Serve immediately or refrigerate
until ready to serve. Serves 8

(recipe; momontimeout.com)
====================

I’m also collecting a few ‘AFTER’ Easter
recipes for using the ham leftovers.

It’s rainy & gloomy today but that’s OK –
we’re doing the 1-hour trip to see our
friend and tax man with lunch ‘out’
afterwards, so it’s all good.

Hope all your Easter dinner plans
are coming together just as you planned.

Hugs;

Pammie

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WE HAVE TREE!

It’s not the ‘regular’ one we put up on top of the baby grand piano, but it will do – this is the fiber-optic tree in the dining room (so now nobody can say we don’t have a TREE up!). Managed to finish the ‘green beans’ shopping, found a nice ‘substitute’ for the large Hershey’s Kiss – this is one of those chocolate ‘oranges’ – it comes wrapped looking like an orange & when you open the foil, it’s slices of orange-flavored chocolate. Got the three loaves of bread baked; waiting for the third loaf to cool so I can wrap it & deliver to our neighbors (I only have 2 loaf pans, so had to do the baking in 2 batches). Husband noticed how miserable I was feeling and suggested he go pick up a Jet’s Veggie pizza for dinner (my favorite) so that works!!! He also suggested I start doubling up on taking Vitamin B12 (I had stopped a few weeks ago – no particular reason) so I took 2 just before I left to shop and am feeling a LOT better than earlier! YAY!

Lots of recipes to share and, knowing I’ll be babysitting tomorrow, thought I’d do a double post today, instead.

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

Cookies/Candy

Perfect Pineapple Fudge

3 C. sugar
1/2 C. Half & Half
2 T. light corn syrup
1 (8.25 oz) can crushed pineapple
(do not drain)
3 T. butter
1 tsp. pineapple extract or vanilla
1 C. white chocolate chips
1 (7 oz) jar marshmallow creme

Line a 9 X 5″ loaf pan with nonstick
foil & lightly butter. In heavy bottomed
3 qt. saucepan, combine sugar, Half &
Half, corn syrup, pineapple & butter.
Bring to boil over medium-low heat,
stirring until sugar dissolves. Continue
cooking, stirring frequently, until
contents reach 236 degrees F. (or
soft ball stage: 234-240 degrees F. on
a candy thermometer). Remove from
heat & stir in extract; stir 3 minutes until
candy starts to thicken slightly. Stir in
chips until fully melted & combined then
stir in marshmallow creme. Pour into
prepared loaf pan & let cool to room
temperature. Refrigerate until fudge is
completely set, at least 2 hours. Cut
into pieces; store in airtight container.
For Firmer Fudge: refrigerate
Makes 2 pounds.

(recipe: momontimeout.com)
—————————————
Kiss Me Cookies

1 C. butter, softened
1 C. powdered sugar
1/2 tsp. salt
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
6 drops red food coloring
2 1/4 C. flour
1/2 C. chopped maraschino
cherries
Approx. 50 Hershey kisses,
unwrapped

Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
In large bowl beat butter, powdered
sugar & salt until well blended. Add
cherry juice, almond extract & food
coloring – gradually beat in flour.
Stir in cherries. Shape dough into
1-inch balls & place 1-inch apart on
prepared sheet. Bake 8-10  minutes
until bottoms are light brown.
Immediately press a chocolate kiss
into center of each cookie (it will
crack around the edges). Cool in
pan 2 minutes then move to cooling
rack to completely cool.

(recipe: Mike Suddaby-Facebook)
—————————————
Pecan Pie Pound Cake

4 sticks butter, room temp.
4 C. sugar
4 C. flour (cake or all purpose)
8 large eggs, room temp
8 oz. cream cheese, room temp
2-3 tsp. vanilla

1+ cups chopped pecans
1+ cups brown sugar

1 jar caramel ice cream topping

Preheat oven 300 degrees F.
Grease & flour a tube pan. In
bowl of elec. mixer, beat butter,
cream cheese & sugar until smooth.
Add eggs, one or two at a time. Add
flour, 1 cup at a time. Add 2-3 tsp.
vanilla & mix well. Pour batter into
prepared pan. Sprinkle top with
pecans & brown sugar – lightly press
into batter. Bake 1 hour 15 minutes.
NOTE: You may want to tent the top
of the pan with foil if it’s browning too
fast or nuts are scorching; increase
heat to 325 & bake another 30 minutes.
Test for doneness with a wooden skewer
(or toothpick). If toothpick comes out
wet, allow to bake a little longer until
toothpick comes out dry/clean. Remove
from oven & allow to cool a few minutes
before removing from pan. When you
invert cake onto a plate, you may loose
a few nuts – turn cake onto another plate
so that the brown sugar/nuts are on top.
Drizzle top of cake with caramel ice
cream topping & cut/serve.

(recipe: americantimesfood.com)
———————————-
Mexican Wedding Cookies

1/2 C. vegetable shortening
1/4 C. water
1 egg white
1 box (15.25 oz) white cake mix
1/2 C. chopped nuts
1/2 C. mini semi-sweet chocolate chips
(optional)
1 tsp. vanilla
(powdered sugar – for rolling)

Preheat oven 375 degrees F.
Place some powdered sugar in
a shallow plate (or pie plate).
In large bowl beat shortening, water,
vanilla & egg white using elec. mixer
on Medium speed 1 minute. Add
cake mix, beat until smooth/no lumps
remaining, about 2 minutes. Add nuts
& choc. chips (if using) – mix to incorporate.
On ungreased cookie sheets, shape dougn
into 1 inch balls & place about 2 inches
apart. Bake about 10 minutes until almost
set. Roll warm cookies in powdered sugar
& let cool. Makes about 4 dozen.

(recipe: southernplate.com)
————————
Coconut Magic Bars

1/2 C. unsalted butter
1/4 C. light brown sugar, packed
2 C. graham cracker crumbs (
about 15-16 full sheets, crushed)
1 C. semi-sweet chocolate chips
1 C. shredded sweet coconut
3/4 C. pecans, coarsely chopped
1 2/3 C. sweetened condensed milk

Preheat oven 350 degrees F.
In large bowl add crushed graham
cracker crumbs & brown sugar – stir
to combine.
In a 8 X 8″ baking pan place 1/2 C. butter;
heat in oven until completely melted.
Remove from oven & evenly spread graham/
brown sugar mixture over melted butter.
In Layers:
Alternate chocolate chips, coconut & pecans –
evenly pour sweetened cond. milk over top &
bake 30 minutes until coconut is lightly
browned. Cool completely before cutting into
bars. Serves 16

(recipe: dearcrissy.com)
——————————
Peppermint Snowball Cookies

1 C. butter, softened
2/3 C. powdered sugar (sifted)
2 1/4 C. flour
1/2 tsp. salt
1 tsp. peppermint extract
red or pink food coloring
3/4 C. Andes peppermint baking chips

additional powdered sugar for coating

In large bowl beat butter & powdered
sugar until light & fluffy. Mix in flour,
salt & extract just until combined. Add
food coloring – a few drops at a time,
until desired color is achieved. Stir in
peppermint baking chips. Refrigerate
dough, covered, at least 30 minutes

Preheat oven 375 degrees F.
Line a baking sheet with parchment
paper. Scoop out 1 T. dough at a time
& form into a ball; place on prepared
sheet. Bake 7-8 minutes (cookies
should only be very lightly browned
on bottom). Let cool 5 minutes on
sheet. Place some powdered sugar
in a plate or pie tin – Place slightly
cooled cookies in tin & roll around
to coat completely. Let cookies cool
completely. Store leftovers in an
airtight container up to 4 days.
Makes 4 dozen

(recipe: momontimeout.com)
————————————–
Turtle Thumbprint Cookies

1 egg, separated (white beaten)
1/2 C. butter, room temp.
2/3 C. sugar
2 T. milk
1 T. vanilla
1 C. flour
1/2 C. unsweetened cocoa powder
1/4 tsp. salt
16 (unwrapped) caramels
3 T. heavy whipping cream
1 1/4 C. finely chopped pecans
1 tsp. shortening
1/2 C. semi-sweet chocolate chips

Using an elec. mixer, beat butter in
large bowl 30 seconds. Add sugar &
continue beating until combined &
creamy. Add egg yolk, milk & vanilla-
beat until well combined. In another
large bowl sift flour, cocoa powder &
salt. Add flour mixture to butter mixture
a little at a time (trying to avoid a cocoa
cloud!) – beat until well combined. Wrap
dough in plastic wrap & chill a few hours.

In small saucepan over Low heat heat
caramels & whipping cream until smooth.

Preheat oven 350 degrees F.
Lightly grease cookie sheets.
Shape dough into 1-inch balls & roll in
slightly beaten egg white then in pecans
utnil coated. Place balls on prepared sheets
1 inch apart. Using your thumb, lightly
press center of cookie making an indentation.
Bake 10 minutes until edges are set. (If
indentation has disappeared during baking,
use a measuring spoon to re-create the
indentation.) Spoon warm caramel mixture
into centers of cookies & remove to wire
rack to cool. (If caramel has thickened too
much, just reheat on Low until it reaches
a thinner consistency) – be careful to not
overfill cookies.
Once cookies have cooled, melt chocolate
chips & shortening in microwave in 15
second intervals, stirring in between. Drizzle
chocolate over tops of cookies.
Makes 2 1/2 dozen.

(recipe: momontimeout.com)

——————-

Lemon Coconut Cloud Cookies

1 (18.25 oz) box lemon cake mix
1 1/2 Cool Whip, thawed
1 egg
1/2 C. shredded coconut
3/4 C. powdered sugar

Preheat oven 350 degrees F.
Spray 2 baking sheets with nonstick
cooking spray.
In large bowl beat all ingredients
except powdered sugar, using elec.
mixer – mix well. Place powdered
sugar in shallow dish. Form
heaping teaspoonfuls of dough into
balls & roll in powdered sugar -place
on prepared sheet. Bake 8-10
minutes until light brown around
edges. Let cool 5 minutes then
remove to wire rack to finish cooling.
Makes 24 cookies

(recipe: mrfood.com)
——————————–
Amish Chocolate Pie

1 C. granulated sugar
2 1/2 T. flour
2 T. cocoa
2 egg yolks
1 tsp. vanilla
3 T. butter, melted
1 (10 inch) baked pie crust
1 1/2 C. milk

Toppings:
whipped cream
chocolate shavings

In large saucepan whisk gran.
sugar, flour & cocoa. In medium
bowl whisk milk, yolks & vanilla;
pour milk mixture into flour
mixture. Turn heat to medium &
stir in butter; heat to rolling boil
1 minute until thickened then pour
into crust & smooth top evenly.
(or tap pie on counter to help
settle the filling). Let cool at
room temperature 2 hours then
chill an additional 2 hours. Top
with whipped cream & chocolate
shavings. Makes 1 pie

(recipe: iambaker.net)
=================

Enjoy your day!

Hugs;

Pammie

Published in: on December 21, 2017 at 3:19 pm  Comments (1)  
Tags: , , , ,

Finally – feeling more like the old ‘me’!

I can actually say that I’m finally feeling MUCH better! First thing today I baked a 9 X 13″ apple crisp – had a bunch of apples that were ‘on the edge’, so got that out of the way. A bit later I was getting the ‘itch’ to do some Christmas decorating so now we have a lighted wreath on the outside window, lighted roping on the fire place & secretary, some window decals in the bathroom, kitchen windows & back door. There’s still lots to bring down (no tree yet)  but at least I got a START! (also –  sent text I’m feeling better so now I’m babysitting tomorrow 10:15 a.m. – ?…hoping it’s only 3/3:30 p.m.)

(In my haste to share the recipes I totally forgot photos of my house today:)

The backyard picnic table – Yes, we got about 8 inches yesterday!

My car WAS totally clean before all the snow started!

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

Lot’s more desserts/candy recipes for ya:

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

Peppermint Swirl Fudge

1 tsp. butter
1 (10 to 12 oz) pkg. white baking
chips
1 (16 oz) tub vanilla frosting
1/2 tsp. peppermint extract
8 drops red food coloring
2 T. crushed peppermint candies

Line a 9″ square baking pan with foil
(extending foil out past rim of pan) &
lightly grease with butter. In small
saucepan, melt chips, stirring until
smooth. Remove from heat, stir in
frosting & extract then spread into
prepared pan. Randomly place drops
of food coloring over fudge – cut
through fudge with a knife to swirl
color. Sprinkle top with candies &
refrigerate 1 hour until set.
Using foil – lift fudge from pan.
Gently peel off foil & cut into 1 inch
squares. Store in airtight container.
Makes about 1 1/2 lb.

(recipe: tasteofhome.com)
———————————
Pistachio Cranberry Bark

2 C. (12 oz) semisweet chocolate
chips
1 C. chopped pistachios, toasted/
divided
3/4 C. dried cranberries, divided
5 oz. white candy coating, melted

Line a baking sheet with waxed paper.
In microwave-safe bowl, microwave
choc. chips until melted; stir until
smooth. Stir in 3/4 C. pistachios &
half of cranberries – spread onto
prepared sheet & drizzle with melted
candy coating. Cut through layers with
a knife to swirl. Sprinkle top with
remaining pistachios & cranberries;
refrigerate until firm. Cut or break
into pieces & store in airtight container
in fridge. Makes about 1 lb.

(recipe: tasteofhome.com)
———————————

Easy White Chocolate-covered Pretzels

100 miniature pretzels (or 50 pretzel rods)
16 oz. candy coating or melting chocolate
wafers (such as Ghiradelli or CandiQuik
sprinkles, candies, crushed candy canes,
etc. for topping

Cover a large baking sheet with parch-
ment paper. Set out your toppings that
you plan to use to decorate the pretzels.
Melt chocolate/candy coating accordg. to
pkg. directions. Use a large fork or pronged
dipping tool to dip bottom of each pretzel
into melted chocolate – gently tap until
excess chocolate has dripped off. Scrape
the bottom of the fork/tool against the
bowl before gently placing coated pretzel
on baking sheet. Sprinkle on desired
toppings while chocolate is still wet –
let set until hardened. Store in air tight
container up to 1 week. Makes 15
servings.

(recipe: momontimeout.com)
———————————–
Rolo Candy Buttons

24 miniature or square pretzels
24 Rolo candies, unwrapped*
24 M & M’s

Preheat oven 350 degrees F.
Line a large baking sheet with
parchment paper. Lay half of
pretzels on sheet & top each
with a Rolo candy – bake 2-4
minutes until Rolos have softened.
Remove from oven & gently press
1 M & M on top of each Rolo. Chill
10 minutes until chocolate has set.
Store leftovers in an airtight
container. Makes 24 candies.
Recipe can easily be doubled or
tripled.

*Rolo candy: Usually sold in a roll
in the candy aisle:
a small individual
round caramel covered in chocolate.

(recipe: momontimeout.com)
—————————-
Chocolate Mint Cream Cheese
Buttons
(candy)

4 oz. cream cheese, softened
4 1/2 C. powdered sugar
1/2 tsp. mint extract
several drops green gel food coloring
1 C. heavy whipping cream
10 oz. semi-sweet chocolate chips

Combine cream cheese & 1 C.
powdered sugar in large bowl – use
stand or hand mixer to combine. Add
extract & coloring – mix until combined.
Gradually add rest of powd’d sugar –
mix until combined, scraping down
sides of bowl as needed. Use your
hands to combine ingredients if your
mixer is not up to the task. Line a large
baking sheet with parchment paper. Scoop
out a teaspoon of dough & form into a ball
using the palm of your hands – place on
prepared sheet; repeat with rest of dough.
Using the end of a wooden spoon or a
small measuring spoon, create an indentation
in each ball – NOTE: dust the measuring spoon
with powdered sugar if it sticks.
Chill mints until firm, about 1 hour.

Place chocolate chips in heat-proof bowl or
large measuring cup. In saucepan bring
heavy cream to just a simmer then pour
over chocolate chips – stir once or twice &
let stand 1 minutes. Continue stirring until
chocolate is fully melted & incorporated.
Transfer mixture to a ziplock bag & let set
30 minutes until it has thickened up (think
yogurt consistency). You can speed up the
process by refrigerating BUT keep an eye
on it or it will get very firm. Cut the
bottom corner of bag & pipe into center
of each mint. Chill about an hour until
chocolate has set up. Store in fridge.
Makes 6 dozen

(recipe: momontimeout.com)
———————————
M & M Marshmallow Dream Bars

1 (12 oz) pkg. semi-sweet chocolate chips
1 (11 oz) pkg. butterscotch chips
1 C. creamy peanut butter
1 (10.5 oz) bag mini marshmallows
1 C. M & M’s

LIne a 9 X 13″ baking sheet with nonstick
foil. Combine first 3 ingredients in large
microwave-safe bowl. Microwave on High
in 30-second intervals, stirring in between,
until chips are fully melted & mixture is
smooth. Stir in marshmallows until fully
coated & pour mixture into prepared sheet.
Sprinkle top with M & M’s & press them
down slightly. Refrigerate about 2 hours
until set. Cut into bars. Store leftovers in
airtight container. Makes 36 bars

(recipe: momontimeout.com)
——————————–
Maple Nut Fudge

3/4 C. butter
3 C. granulated sugar
2/3 C. evaporated milk
12 oz. white chocolate chips,
chopped
1 (7 oz) jar marshmallow creme
2 1/2 tsp. maple extract
2 C. chopped walnuts

Preheat oven 350 degrees F.
Spread walnuts in an even layer on
a baking sheet; bake 5 minutes then
stir – bake an additional 5 minutes &
let cool. Spray  9 X 13″ baking dish
with nonstick cooking spray then
line with parchment paper. Combine
butter, sugar & evap. milk in heavy-
bottomed saucepan; bring to boil
over medium heat, stirring frequently.
Once at full boil, continue boiling
5 minutes, stirring continuously.
Remove from heat & stir in white
choc. chips (poster uses a whisk
to get out all the lumps). Stir in
marshmallow creme & maple extract;
stir in walnuts & pour into prepared
dish. Let cool completely then cut
into squares. Top with additional
toasted walnuts, if desired.

(recipe: momontimeout.com)
——————————–
White Chocolate Cranberry Fudge

2 C. sugar
3/4 C. sour cream (not light)
1/2 C. unsalted butter
1/2 tsp. salt
1 C. white chocolate chips
1 (7 oz) jar marshmallow creme
1 tsp. vanilla (use clear vanilla extract
if you want whiter fudge)
1 (5 oz) bag dried cranberries (Craisins).

Line 9 X 13″ baking dish with foil & lightly
spray with nonstick cooking spray. Combine
sugar, sour cream, butter & salt in a heavy
2 qt. saucepan. Bring to boil over medium
heat, stirring frequently. Continue cooking/
stirring occasionally, to soft ball stage (238
degrees F.). Remove from heat & stir in
choc. chips until fully melted (a few minutes).
Stir in marshmallow creme & vanilla until
smooth & blended. Stir in dried cranberries
until evenly coated – pour into prepared
dish & cool to room temperature. Chill
several hours before cutting into squares.
Store in airtight container.

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

Soft Eggnog Cookies w/Eggnog
Frosting

Cookies:
2 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 C. butter, softened
1/2 C. brown sugar
1/2 C. granulated sugar
2 egg yolks
1 tsp. vanilla
1/2 C. eggnog

Frosting:
1/2 C. (1 stick) butter,
softened
1 tsp. vanilla
2 1/2 C. powdered sugar
3-4 T. eggnog
=
Preheat oven 350 degrees F.
Line rimmed baking sheets with
parchment paper or spray lightly
with nonstick cooking spray. In
medium bowl whisk flour, baking
powder, salt, nutmeg & cinnamon.
In another bowl beat butter until
creamy then mix in both sugars.
Add egg yolks, vanilla & eggnog –
mix until creamy. Gradually add
flour mixture & mix until fully
combined. Roll batter into 1-2 inch
balls & place on baking sheet –
flatten slightly. Bake 12-13 minutes
until lightly browned. Let cool 5
minutes on sheets then transfer to
wire rack to cool completely before
frosting

Frosting:
In large bowl beat butter until creamy
then add vanilla. Gradually add powdered
sugar & mix until combined. Add eggnog &
mix 2-3 minutes until fluffy. Frost on cooled
cookies. If desired, sprinkle tops with nutmeg
or cinnamon.

(recipe: communitytable.parade.com)

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

I still have LOTS more – will try to post more
often so you can have a CHOICE of ideas for
your holiday gatherings.

Hugs;

Pammie

Cookies & Candy!

Well, we survived the big snow storm yesterday by staying inside, nice & warm. Our snow plow guy, for some reason, never came so our driveway is still pretty impassable. We have a short driveway with a ‘slight’ slope – just enough to make attempting to drive UP it with lots of snow/ice an almost impossible task (not counting we live on a MAIN highway – 45 mph. in front of our driveway) so starting around 4:30 p.m. there is traffic backed up in front of the driveway. I talked with our plow man yesterday around 8 a.m. and he voiced his concerns about having enough room to get a ‘running start’ up the drive with all the traffic – said he’d probably come twice during the day…oh, well…not sure what happened. Since neither my husband nor I have anywhere to go today, that’s OK but I’m hoping he makes it today. Oldest son texted me last night asking if the plow guy came because (if he didn’t) son was going to come over after work and shovel us out. I gently declined the offer because when this text happened it was already 7:30 p.m. and son was STILL at work – he starts work at 4:30 A.M.! As sweet an offer as that was, I didn’t think he needed to do all that – we’re good. (I’m also kind of guessing that might have been a ‘veiled’ question as to when I might babysit again, but we’ll leave that be for now (it’s been a week, today, since I’ve babysat).

LOTS of cookie & candy recipes – will attempt to cram in as many as I can today:

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

 Peanut Butter Snowballs

1 C. powdered sugar plus 2 T.
3 T. butter, softened
1/2 C. creamy peanut butter
12 oz. white chocolate candy coating
sprinkles, for decorating

Line a cookie sheet with parchment
or waxed paper. In large bowl combine
1 C. powdred sugar, butter & peanut
butter, stir until completely mixed &
smooth. Sprinkle remaining powdered
sugar on a clean work surface & form
dough into a log-shape, 12 inches long.
Cut into inch pieces & roll each in your
hands to make smooth balls – place on
prepared sheet & chill 30 minutes.

In medium microwaveable bowl melt
candy coating in 30-second intervals,
stirring until completely smooth. Dip
balls in candy coating then return to
sheet – add sprinkles, if desired while
coating is still wet. Refrigerate until
ready to serve. Makes 24

(recipe: recipelion.com)
——————————–
Grandma’s Millionaire Fudge

3 (12 oz, ea) bags semi-sweet chocolate
chips
2 (7 oz, ea) jars marshmallow creme
4 1/2 C. sugar
1 (12 oz) can evaporated milk
1 to 1 1/2 C. chopped pecans (optional)

Place a long row of waxed (or parchment)
paper on counter. In large bowl, using elec.
mixer add semi-sweet choc. chips & marsh-
mallow creme.
In a heavy, large saucepan add sugar & milk;
bring to boil – boil 6 minutes, stirring
constantly. Remove from heat & pour over
chips/marshmallow mixture, beating
on medium speed until mixture is creamy &
smooth – be sure to not over beat. Add nuts
& fold in. The mixture will set as it cools.
Using a small ice cream scoop or two table
spoons, scoop fudge & lay  in small mounds
on prepared paper. Cool completely before
moving to a container.

NOTE: The fudge can be poured out in a buttered
sheet pan if you are not able to scoop all the
fudge before it hardens.

(recipe: recipelion.com)
———————————
Old Fashioned Divinity (candy)

3 C. sugar
1 C. light corn syrup
1/2 C. water
1/4 tsp. kosher salt
2 egg whites
1 tsp. vanilla
1/2 C. maraschino cherries – drained/
patted dry
white sprinkles (optional)

Line 1-2 baking sheets with parchment
paper. In 2 qt. heavy pot combine sugar,
corn syrup, water & salt – cook over Low
heat, stirring, until sugar fully dissolves.
Increase heat to High & cook until it
reaches 260 degrees F (Hard ball stage)
DO NOT STIR. While sugar mixture is
cooking place egg whites in a very clean &
dry bowl of stand mixer. When sugar
mixture reaches about 230 degrees F.
start to beat egg whites until stiff peaks
form. VERY CAREFULLY pour hot sugar
mixture in a steady stream over egg
whites while mixer is running at HIGH
speed. Add vanilla & continue to beat
5-10 minutes until mixture is stiff
enough to shape & is no longer shiny.
Stir in cherries, if desired.
Using a small ice cream scoop or a
tablespoon, drop mounds onto parch-
ment paper – top with sprinkles, if
using. Let rest at room temperature
until set. Makes 36

(recipe: recipelion.com)
———————————
Amish Molasses Cookies

3/4 C. shortening
1 C. packed brown sugar
1 large egg
1/2 C. molasses
2 1/2 C. flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. allspice
1 tsp. ground nutmeg

granulated sugar – for
rolling

In large bowl cream shortening &
brown sugar. Stir in egg & molasses,
mix well; fold in dry ingredients &
stir to combine. Cover & chill until
firm, 1-2 hours.

Preheat oven 350 degrees F.
Lightly grease cookie sheets.
Place some granulated sugar in a
pie plate. Roll dougn into small
balls then roll in gran. sugar to
coat – place on prepared sheet.
Bake 9-10 minutes. Leave on
sheet 1 minute until set.

(recipe: amish365.com)
——————————

Peanut Butter Brownie Cups

3/4 C. sugar
1/4 C. unsalted butter, softened
1 T. water
3/4 C. semi-sweet chocolate chips
1 large egg
1/2 tsp. vanilla
1 C. flour
1/4 tsp. baking soda
1/2 C. peanut butter chips plus
about 1/3 C. more – garnish
1/2 C. semi-sweet chocolate chips
plus about 1/3 C. more – garnish
3/4 C. creamy peanut butter

Preheat oven 350 degrees F.
Spray 12 muffin cups with nonstick
cooking spray – or use paper liners.
In large microwave-safe bowl combine
sugar, butter & water; microwave on
High 1 minute until butter melts. Stir
in 3/4 C. semi-sweet choc. chips until
melted. Stir in egg & vanilla. Add flour
& baking soda, stir until blended – allow
to cool to room temp. Stir in 1/2 C. each
peanut butter/choc. chips. Spoon batter
by heaping tablespoonfuls into cups.
Bake 13-15 minutes until top is set & a
toothpick inserted into center comes out
slightly wet. Place pan on wire rack. Centers
of brownies will fall upon cooling – if not;
tap centers with back of a teaspoon to make
a hole. Place peanut butter in small micro-
wave safe bowl. Microwave on High 45
seconds, then stir. While brownies are still
hot, spoon about a tablespoon of peanut
butter into center of each brownie. Top
with semi-sweet & peanut butter chips.
Cool completely in pan. Makes 12 cups.

(recipe: the-girl-who-ate-everything.com)
—————————————
Lemon Sugar Cookies

1/3 C. unsalted butter, room temp.
1 C. gran. sugar
2 eggs
3 T. lemon juice
1 1/2 tsp. lemon extract
zest from 1 lemon
3 1/2 C. flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
small pinch fresh ground nutmeg
1/2 tsp. salt
1/2 C. white sparkling sugar (or
you can use granulated)

Preheat oven 375 degrees F.
Line 3 cookie sheets with parchment
paper. Using elec. mixer, cream butter
& sugar until light & fluffy, about 2
minutes on High. Add eggs & mix to
combine. Add lemon juice, extract &
zest – mix again. In separate bowl combine
flour, baking powder, baking soda, nutmeg &
salt – whisk until well combined. Add
flour mixture to butter mixture & mix until
combined. Place white sparkling sugar in
a flat plate or pie tin.
Using a small cookie scoop, scoop out dough
& form in a ball in your hands – roll each ball
in sparkling sugar, coating well then place on
cookie sheets, 2 inches apart (about 12-15
per pan). Bake 10 minutes. Remove from oven
but leave cookies on sheets – carefully press
down on each cookie using a flat-bottomed
glass so that cookies flatten a bit & outer
edges crackle a bit. Bake 2 additional minutes.
Remove cookies to wire rack to cool.
Makes approx. 40 cookies

(recipe: afamilyfeast.com)
———————————-
3-Ingredient Coconut Macaroons

1 (14 oz) pkg. sweetened coconut
flakes (or 5 1/3 C.)
2 tsp. vanilla
1 (14 oz) can sweetened condensed
milk

Toppers (optional):
whole almonds, maraschino
cherries (cut in half), chocolate
chips

Preheat oven 350 degrees F.
In large bowl combine coconut, vanilla &
cond. milk. Line a baking sheet with
parchment paper. Using either an ice
cream scoop or your hands, make into
balls & flatten on sheet.* Bake 10-12
minutes until edges are browned.
Remove from baking sheet IMMEDIATELY
& allow to cool. Makes about 2 1/2 dozen.

*Poster forms dough by squeezing it in
her hands then flattens (using her finger)
on the sheet.

(recipe: thesouthernladycooks.com)
—————————–
Pepper ‘n Spice Dark Chocolate
Cookies
  (overnight recipe)

1 tsp. black peppercorns
1 cinnamon stick
1 1/2 C. flour
2/3 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground ginger
pinch ground mace
pinch cayenne pepper
1/4 tsp. pink peppercorns
12 T. (1 1/2 sticks) unsalted
butter, softened
3/4 C. packed light brown sugar
1 large egg, room temp.
2 tsp. vanilla

granulated sugar – garnish
spice grinder or clean elec. coffee
grinder
mortar & pestle
2 (11 X 17″) baking sheets
=
Using elec. spice grinder, grind black
peppercorns & cinnamon stick to
medium-fine powder. Sift ground
spices, flour, cocoa powder, baking
powder, allspice, salt, ginger, mace &
cayenne onto a piece of parchment
or waxed paper.
Using a mortar & pestle, (or flat side
of a knife, crush pink peppercorns;
place in bowl of elec. mixer & add
butter & brown sugar. Beat until
creamy & smooth, scraping down
sides of bowl – beat in egg & vanilla.
Add spice/flour mixture to butter
mixture & mix on Low speed until
just combined. Transfer dough to a
piece of plastic wrap & roll into a
1 1/2 inch diameter log. Wrap well &
refrigerate overnight.
=
Position oven racks in top & bottom
thirds of oven
Preheat oven 375 degrees F.
Line 2 baking sheets with parchment
or nonstick liners.
Using a thin-blade knife, slice cookies
into 1 1/4 inch coins & place on sheets
1/2 inch apart. Sprinkle each cookie
with pinch of gran. sugar. Bake, about
8 minutes, turning sheets from back to
front & switching between top rack &
bottom rack halfway through baking
time until cookies are just firm to touch.
Allow to cool on sheets 5 minutes to
firm up, then use a spatula to transfer
to wire racks to cool completely. Store in
airtight container up to 1 week.

NOTE: refrigerating dough overnight
helps keep dough’s crumbly texture
after baking.

(recipe: cookstr.com)
—————————————–
Chocolate-covered Caramels

1 C. butter
2 1/2 C. packed brown sugar
1 C. light corn syrup
1 (14 oz) can sweetened condensed
milk
1 tsp. vanilla
pinch sea salt
1 c. chocolate candy melts
(optional: additional melted white
chocolate for decorating/drizzling)

Line a 9 X 9″ pan with foil & spray
lightly with nonstick cooking spray. Place
butter in large microwave-safe bowl;
cover with a paper towel & microwave
on half power until completely melted.
Add brown sugar, corn syrup & sweetnd
cond. milk – stir to combine. Microwave
on High 4 minutes. Remove, stir & heat
4 minutes (you should be up to 12 minutes
total heating time). Microwave for 2 more
minutes & stir; stir in vanilla & sea salt then
pour into prepared pan. Allow to cool
completely at room temp (OR) for a quick
trick, place pan in fridge to speed up cooling
process – about 3 hours cooling – until firm.

Lift foil from pan & lay on flat surface. Using
a sharp knife, cut into squares. In medium
microwave-safe bowl melt candy melts on
half power 2 minutes & stir until smooth.
Return to microwave at half power in
20-second increments if needed until
completely smooth when stirred.

Lay out several sheets of waxed or parchment
paper on counter.

Place a square of caramel on a fork then dip
in melted chocolate – use fork to turn it over
a few times to make sure it’s completely
coated then use fork to life (do not stab)
the caramel from the chocolate. Tap fork on
side of bowl a few times to shake off any
excess chocolate, then transfer to paper
to cool completely – repeat with remaining
caramels. (To speed up cooling you can
line a dinner plate with foil & place dipped
caramels on foil then place in freezer 2-3
minutes).
Optional: Use melted white chocolate to
decorate/drizzle on cooled caramels. Store
at room temp. in airtight container up to
5 days. Makes 36

(recipe: realhousemoms.com)
=======================

There will be more cookie/candy recipes
coming, I’m sure. I wrote out a list of
what things needed doing ‘soon’: bake
4 loaves of breads (neighbors & a church
friend), at least 1 batch cookies (for our
mail lady)and figure out just what
desserts I’ll be making for Christmas
dinner. I see SO MANY recipes each day,
it’s hard to choose!

No, I still haven’t done any more decorating;
I did put up a few small things: Christmas
red candles & holders on the china cabinet
and a few more snowmen in the dining
room but as to dragging down all the boxes,
tree & wreath – not quite yet. I’m getting a
little stronger/better each day – it will get
done – eventually. I’m done with the gift
buying so only need to buy a few stocking
stuffers for the sons and a few candy
goodies to add to a few presents (no,
they are not wrapped yet) but that, too,
will come – in time.

Stay SAFE, warm and remember to take
little time to rest/relax – it can be a very
stressful time of year. Remember to take
out a little time to remember the
reason for the season.

Hugs;

Pammie

You WON!

For Christmas this year I chose a very ‘Techy” gift for my older (11 yrs) grandson; it’s called a 3D Doodler pen. What’s that, you ask? It’s a ‘pen’ which extrudes hot plastic in a thin stream which can be used to draw 3Dimensional objects! (I’ll admit, I saw a commercial on TV featurning it). I ordered the starter kit on Amazon. About a week or so ago one of the many craft sites I subscribe to had a contest to win a 3D pen so, every few days, I’d submit an entry. Today I got an email – I won one! (Yes, that makes TWO of those he’ll get for Christmas, but HOW COOL IS THAT!? This photo kind of gives you an idea of it: (the Soyee, I think, is demonstrating some child’s name on a ‘flag’)

Kids (and adults) can draw objects in 3Dimensions! (I’m thinking I’ll have to go to Amazon & order another ‘plastic sticks’ filler packet, as I’m not sure how many come in the kit – I can see them being used at a fast rate in the beginning, just trying to get the skill down.

==========

 

Cranberry Coffee Cake

1 stick butter or margarine (8 T., or
1/2 C., softened)
1 C. sugar
2 eggs
1 tsp. almond extract (could use
vanilla)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C. sour cream
1/2 C. buttermilk
1 (14 oz) can whole berry
cranberry sauce
1 C. chopped nuts: pecans or
walnuts

Glaze:
1 C. powdered sugar
3-4 T. milk

Whisk together & drizzle over
fully baked/cooled cake.
=
Preheat oven 350 degrees F.
Using elec. mixer & large bowl
cream together butter, sugar, eggs
& almond extract. In separate bowl
whisk flour, baking powder, baking
soda, salt & cinnamon; combine
dry ingredients into butter mixture.
Add sour cream & buttermilk, mix
until smooth. Spray a 9 X 13″ baking
pan with nonstick cooking spray.
Spread half batter in bottom of pan.
Spread half of cranberry sauce over
batter & swirl into batter using a
knife; sprinkle on top half the nuts &
repeat. Bake 40-50 minutes until
center tests done. Drizzle on glaze
when cake has cooled.

(recipe: thesouthernladycooks.com)
——————————-
Ice Cube Chocolates

2 1/2 C. dark or milk chocolate chips
2 T. coconut oil

assorted fillings: peanut butter, shredded
coconut, nuts, caramels, chocolate-coated
candy, mini-marshmallows, etc.

Lightly spray two plastic ice cube trays
with nonstick cooking spray. In medium
microwave-safe bowl, combine choc.
chips & oil – microwave 60-90 seconds
until chips are melted, stirring occasionally.
Pour chocolate into trays, filling each cube
about one-third full. Place trays in freezer
2 minutes; remove & tilt to make sure
chocolate coats all sides of each cube.
Place trays back in freezer 2 minutes until
chocolate has thickened slightly. Tilt again
to make sure chocolate coats all sides of
cubes with a thicker coat of chocolate –
place back in freezer 2 more minutes until
set.

Fill each chocolate shell with about 1 tsp.
of your desired filling. Cover filling with melted
chocolate & tap ice cube trays on counter
to level chocolate; pour more melted
chocolate over top. Place trays in freezer
1 hour until hardened. Remove from freezer
& let stand 5 minutes. Unmold chocolates
by lightly twisting trays.

NOTE: To ‘fancy’ them up a bit, drizzle tops
with white chocolate & decorate each piece
with holiday sugar decorations.
Makes 20

(recipe: mrfood.com)
——————————-
Christmas Beef Roast
Bacon-wrapped Tenderloin
w/balsamic glaze
(crockpot)

3-4 lb. beef tenderloin, 10 inches
long (the thick end of a whole
tenderloin)*
12 strips thick pepper bacon
1 small onion, sliced thin
4 cloves garlic, peeled
3-4 sprigs fresh rosemary
3/4 C. beef stock
1/3 C. balsamic vinegar
1 T. Dijon mustard
2 T. sugar
1 T. flour
salt/pepper

*Ask for butcher to cut a whole
tenderloin in half so you can purchase
the thick end (OR) buy a Butt Beef
Tenderloin
Salt & pepper the tenderloing thoroughly;
lay bacon strips out on a clean surface,
touching each other so they create a
rectangular sheet of bacon. Lay tenderl.
across bacon & carefully wrap bacon ends
over the top. Secure bacon strips by
“sewing” toothpicks through the ends.

Heat a large skillet on medium-high heat &
place tender, toothpick-sides down, in skillet.
Brown bacon on all sides, turning as needed,
10 minutes.** Place tenderl. in crockpot &
pour pan drippings over top. Place sliced
onion, garlic cloves & rosemary sprigs
around it. Insert an oven-safe thermometer
in thickest part of meat; cover & cook on
Low 2-4 hours, when thermometer reaches
130 degrees F. (depending on weight &
thickness.)
Once temp. reaches 100 degrees F.,  mix
flour & sugar in medium bowl – whisk in
balsamic vinegar & mustard until there
are no clumps. Whisk in beef stock &
pour around meat; cover & continue
cooking until you reach 130 degrees F.

At 130 degrees F., remove meat & cover
with foil for at least 10 minutes. (Temp.
will continue to rise to 135 degrees F. as
it rests.) If needed, allow balsamic glaze
to continue simmering until thick.

To serve:
Remove toothpicks & slice into thin
rounds; top with balsamic glaze.
Serves 8

**This can be done ahead of time & the
seared meat can be refrigerated for
1-2 days, if needed.

(recipe: aspicyperspective.com)
————————————
Crockpot Turtles Candy 

4 C. pecans, chopped
2 lb. almond bark
12 oz. semi-sweet chocolate chips
6 oz. chocolate baking bar
2 (12 oz, ea). pkgs. Rolo candies,
unwrapped*
candy sprinkles – optional

Place pecans, almond bark. choc.
chips & choc. baking bar in crockpot
set on Low. Cover & heat 1 1/2 – 2 hours
until melted. Uncover & stir until evenly
combined. Line 2 baking sheets with
parchment paper (or silicone mats). Lay
Rolos candies on paper, 2 inches apart.
Using a small cookie scoop**, scoop choc.
mixture, a little at a time, on each Rolo –
repeat until all Rolos are covered. Top
each candy with sprinkles, if desired.
Allow candy to cool until hardened.
Makes about 96

*If you want more caramel in each
bite, you can substitute caramels
in place of Rolos.

**If you don’t have a cookie scoop, you
can use a heaping Tablespoon/measuring
spoon.

(recipe; realhousemoms.com)
——————————————

Holiday Deviled Eggs

9 eggs
1/3 C. mayonnaise
2 tsp. prepared mustard
1/8 tsp. salt
1/8 tsp. black pepper
1 T. sweet relish, drained (optional)
1/4 tsp. paprika (for dusting)

Place eggs in large saucepan & add
just enough water to cover. Bring to
boil over medium-high heat; remove
pan from heat, cover & let stand
20 minutes. Drain off water & run
cold water over eggs. Add some
ice cubes to pan & allow to cool
5-10 minutes.

Peel eggs, slice in half lengthwise &
remove yolks to a bowl. Arrange egg
white halves on a serving platter.
To yolk bowl add mayonnaise, mustard,
salt/pepper & relish – mix well. Fill egg
white halves with mixture & sprinkle
tops with paprika. Cover lightly with
plastic wrap & refrigerate until ready
to serve . Makes 18

(recipe; mrfood.com)
————————————
Loaded Potato Cocktail Bites

3 1/2 C. frozen shredded potatoes,
thawed
1 egg, beaten
1/2 C. flour
3/4 tsp. salt
1/4 tsp. black pepper
1 C. shredded Cheddar cheese
1/4 C. ready-to-serve bacon pieces

1/2 C. sour cream
2 T. chopped fresh chives

Preheat oven 400 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray. In large
bowl combine potatoes, egg, four,
salt/pepper – mix well. Add cheese
& bacon, mix until combined. Place
about a tablespoon of mixture in each
muffin cup & press down gently
(cups should be filled to the top).
Bake 18-20 minutes until crispy
brown. Let cool slightly (about 2
minutes) then run a knife around
edges & remove to a platter. Top
with sour cream & chives; serve
immediately. Makes 24

(recipe: mrfood.com)
—————————-
Fried Mac ‘n Cheese Balls

1 (12 oz) pkg. frozen mac & cheese,
thawed
1 egg
1 T. water
1 c. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 C. vegetable oil

LIne a baking sheet with waxed
paper.
Using a small ice cream scoop or
teaspoon, shape mac & cheese
into 1-inch balls & place on prepared
sheet. Freeze 2 hours or until firm.

In a shallow dish beat egg & water. In
another shallow dish combine bread
crumbs, garlic powder & pepper. In
a deep saucepan over medium heat,
heat oil until hot. Dip frozen balls
into egg wash then roll in bread
crumbs. In small batches, fry balls
3-5 minutes until golden brown &
center is hot. Drain on a paper
towel-lined plate. Serve immediately.
Makes 22

NOTE: Keep remaining mac & cheese
balls frozen until ready to fry.

– If you have leftover mac & cheese, you
can use that instead of the frozen, just
make sure it’s chilled before rolling into
balls.

(recipe: mrfood.com)
===================

Overnight we’ve had about 2 inches of snow; the
roads are clear but the temperatures are LOW –
that reads: VERY COLD! Right now it’s 16 degrees F.
with a wind chill making it feel like -2 degrees F.
SOooooooo glad I don’t have to go out today/tonight!
The ‘not so nice thing’? Tomorrow night is the BIG
Christmas dinner/program for my special needs kids
and we’re supposed to get another 2 inches of snow
and wind chill making it feel like -5 degrees F. I know
that they’re planning on feeding 150 people so I’m
really hoping/praying the people still come with
those conditions. (otherwise I predict we’ll be taking
home LOTS of leftovers!).

Husband & I feel ‘about the same’ – not great,
not totally sick. He’s on antibiotics & I’m now on
Claritin…bad thing about Claritin? It can take several
DAYS before you start feeling results! GREAT…sigh.
The doctor said if I don’t start feeling better by
Wednesday, call him & he’ll order something else.
We’ll see – still sneezing, stuffed up which means
when Pammie’s sick – she’s CRANKY! Not good!
I did manage to get the Jan/Feb. newsletter done
yesterday for the group & it’s mailed to the church
office – hopefully I’ll be able to pick up the copies
tomorrow night and get them mailed out in the
next week or so – that’s one thing off my mind!
Christmas decorations? Nope, not yet – they’ll
come – hopefully, when I feel better. To husband
& I it’s NO BIGGIE! (don’t fret, it’s OK)

STAY HEALTHY!

Hugs;

Pammie

and so it begins – the winter sniffles…

Woke up yesterday with my head all stuffed up, now I sound like a man with a very deep voice – sigh. I don’t really ‘feel’ sick, just head’s all stuffed up (that will really go great this Sunday for choir, eh?). Oh well, it could be worse (AND I AM going to see the doctor Monday about the vein thing, so it’s all good).

Weather is getting more ‘wintery’ – woke up to 22 ‘balmy’ degrees, a light dusting of snow on the ground & sunny. It’s supposed to warm up a bit (am planning on going shopping a little later when it’s a bit warmer – I hope). According to our local weather report we’re due for 1-3 inches of snow in the next 2 days so I want to get most of my shopping done before then. Low temperatures for the next week or so, in the 20’s with highs of 30’s (oh, joy) – time to get out my HEAVY winter coat!

Lots of recipes, all sorts – some for holidays/parties, some just everyday – here ya go:

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

Peppermint Bark Fudge

Chocolate Layer:
1 can sweetened condensed milk
3 1/2 C. semi-sweet chocolate chips
1 tsp. peppermint extract

White layer:
1 can sweetened condensed milk
3 1/2 C. white chocolate chips
1 tsp. peppermint extract

Topping:
15 mini peppermint candy canes,
crushed

Line a 11″ X 7″ glass baking dish
with parchment paper. In heavy-
bottomed saucepan pour 1 can
sweetn’d/cond. milk, choc. chips &
1 tsp. peppermint extract – heat over
Low heat. Stir often – when choc. is
fully melted & well incorporated *(about
5-8 minutes),remove from heat & pour
into prepared dish. Clean the saucepan:
prepare White Layer the same as first.
When chocolate is fully melted, pour
over first layer in dish. Sprinkle crushed
candy canes over top, evenly. Allow to
set up at least 1 hour (you can refrigerate
to speed up the process). Slice into squares.
Serves 24

*If you notice chocolate is heating too
much & getting thick & crumbly, turn
heat down.

(recipe: eazypeazymealz.com)
———————————–
Cheesy Mac & Cheese

1 1/2 C. elbow macaroni, cooked/drained
accordg. to pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or margarine, softened
2 C. sharp Cheddar cheese, shredded
1 C. Velveeta cheese (OR) 8 oz, cut
into pieces – if you don’t like Velveeta,
just add 3 C. Cheddar instead of 2)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
To cooked/drained macaroni add butter
& cheese – mix well. Beat egg, milk, sour
cream, pepper/salt together with a wire
whisk & add to mac & cheese. Spray a
casserole dish with nonstick cooking spray
& pour mixture into dish. Cover dish with
foil & bake 50-60  minutes. Serves 6

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

Chicken Tortilla Soup

1 lb. chicken, cooked/shredded
1/2 tsp. olive oil
1/2 tsp. minced garlic
1 C. chopped onion
1/4 tsp. ground cumin
2 (14.5 oz, ea) cans chicken broth
1 can whole kernel corn
1/2 tsp. chili powder
1 T. lemon juice
1 C. salsa (your choice)

8 oz. corn tortilla chips
1/2 C. cheese, shredded
(your choice)

Heat olive oil in large saucepan;
add garlic & onion – cook until
onion is translucent. Stir in
remaining ingredients (except
chips & cheese). Simmer 20
minutes. Pour into bowls &
top with chips & cheese.
Serves 4

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

Crockpot Ham

7-9 1/2 lb. ham
juice from a 20 oz. can of
pinapple rings
1 C. brown sugar

Place ham in crockpot; pour
juice over ham & pack brown
sugar over ham. Cover &
cook on Low 6-8 hours.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Sweet Potatoes

6 sweet potatoes
butter – to taste
brown sugar – to taste
cinnamon – to taste

Pierce each potato with a fork
several times & place in crockpot.
Cover & cook on High 3-4 hours.
Split potatoes & mash insides with
a fork. Top with butter, brown sugar
& cinnamon, to taste. Serves 6

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

Beer Cheese Dip
(overnight recipe)

8 oz. cream cheese, room temp.
1 C. sharp Cheddar cheese, shredded
1/4  of a red onion, finely diced
3 green onions, finely chopped
1 pkg. dry Ranch dressing mix
1/2 C. beer (any beer works)
1/2 C. chopped bacon, cooked
hot sauce, to taste
ground pepper, to taste

Suggested dippers: pretzels

Mix all ingredients together in large
bowl; refrigerate over night for best
results.

(recipe: recipelion.com)
—————————-

Baked Mozzarella/Marinara Dip

1 T. olive oil
2 cloves garlic, thinly sliced
1 (32 oz) bottle marinara sauce
1 lb. fresh mozzarella cheese
2 T. fresh basil, chopped very fine
pinch red pepper flakes
kosher salt/black pepper

1 crusty baguette, sliced/toasted
for dipping

Preheat oven 300 degrees F.
Heat oil in medium oven-proof
skillet over medium heat. Add
garlic & saute until golden, 3-5
minutes. Add marinara sauce; stir
in basil, red pepper flakes, salt/
pepper – bring to simmer then
remove from heat. Add mozzarella
to center of dish & transfer to oven.
Bake 20-25 minutes until cheese is
melty. Sprinkle pepper over cheese
& garnish skillet with more chopped
basil. Serve warm with toasted
baguette pieces. Serves 12

(recipe: delish.com)
————————————-
Butterscotch Almond Toffee

2 C. (1 lb) butter
2 C. granulated sugar
1 tsp. salt
1 tsp. vanilla
3/4 C. slivered almonds
3/4 C. butterscotch chips
3/4 C. milk chocolate chips
1 1/2 tsp. shortening, divided

Line a 15 X 10″ (jelly roll size)baking pan
with foil & lightly spray with nonstick cooking
spray. In heavy-bottomed saucepan, combine
butter, sugar & salt – melt over medium-high
heat, stirring until sugar is completely
dissolved. Clip a candy thermometer to side
of pan & continue cooking/stirring until it
reaches 290 degrees F. Stir in vanilla & slivered
almonds; pour into prepared pan. Tap the pan
to spread toffee evenly. Place pan on a rack to
cool. In small bowl combine butterscotch chips
& half of shortening. Combine choc. chips &
remaining shortening in separate microwave-safe
bowl. Microwave in 30 second intervals, stirring
in between, until chips are fully melted & smooth.
Using a spatula, spread butterscotch & choc. on
top of cooled toffee. Refrigerate at least 30
minutes to set the chocolate. Break into pieces &
serve. Serves 24

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

After going on several crochet sites I was
able to locate the one ‘fancy/hole’ stitch
and master it. Worked on my ‘lovey’ blanket
for my special needs friend last night and am
about half-way done! Took awhile to get my
bearings on just exactly how I wanted to
design this (his Mom said do whatever I want,
she’s just happy I’m giving it a try!). Since I’m
not a crocheter per se (more a knitter who
knows basic crochet stitches) it’s a good effort;
perhaps in the hands of a real crocheter it would
look more professional, but for what it’s intended,
it will work.

Hope you’re having a good day!

Hugs;

Pammie