Friday

Woke up to a light DUSTING of snow on the ground – YAY! We ‘were’ supposed to be getting 3-6 inches between today & tomorrow, now they’ve changed it to 2 inches – hoping the ‘actual’ is even less! Today is clear and 26 degrees – at least I don’t have anywhere to go (that I know of, anyway!). Got my babysitting schedule for next week (gonna be rough) Monday 10:15 – around 7, Tuesday 2- 7ish (also my Knit NIGHT!), Friday 8:15 a.m. – 7ish. I already told my husband I’m going to be expecting a ‘order-in’ pizza for one of those nights, pretty sure I’m not going to feel like COOKING! I love my little grandson but 8+ hours of listening to Disney channel and Mickey Mouse’s squeeky voice can drive a sane lady slightly nuts! (I mute the TV when he’s sleeping!).

Yesterday I was asked to present a project to both of my knit groups; it’s a very worthy project but also heart-wrenching. We have been asked to knit/crochet baby booties for babies that have died. This is for a group called “Angels Above” Baby Gowns – they provide outfits for babies. It’s a very organized group – all they are asking from us is for booties and that I can do. I found a really easy pattern from another charity site and have started:

These are preemie sizes (the yarn bows are to keep the booties together, there are 6 booties in the photo).  I was surprised to learn that they need 100 sets per month! It’s very sad but also a very needed thing and I’m honored to be able to use my skills and yarns for this.

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

Lemony Lemon Brownies

Brownies:
1/2 C. unsalted butter, softened
3/4 C. flour
2 large eggs
2 T. lemon zest
2 T. lemon juice
3/4 C. granulated sugar
1/4 tsp. sea salt

Tart Lemon Glaze:
4 T. lemon juice
8 tsp. lemon zest
1 C. powdered sugar

Preheat oven 350 degrees F.
Grease a 8 X 8″ baking dish with
butter. Zest & juice 2 lemons. In
bowl of elec. mixer fitted with
paddle attachment, beat flour,
gran. sugar, salt & softened
butter until combined. In
separate bowl whisk eggs, lemon
zest & lemon juice until combined –
pour into flour mixture & beat 2
minutes at medium speed until smooth
& creamy. Pour into prepared pan &
bake 23-25 minutes (it should turn
golden around edges). Allow to cool
completely before glazing. Do not
over bake or bars will dry.

Glaze:
Whisk powdered sugar with lemon
zest & juice – spread over cooled
brownies with a rubber spatula. Let
glaze set then cut into bars.

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

Winter Shepherd’s Pie

3 C. cubed/peeled butternut
squash (1 inch pieces)
1 large potato, peeled/cut
into 1 inch cubes (about 2 C.)
2 medium carrots, thinly sliced
2 C. vegetable broth
1/2 tsp. plus 3/4 tsp. salt, divided
3/4 tsp. black pepper, divided
2 lb. ground turkey
1 large onion, chopped
1 T. olive oil
3/4 lb. sliced fresh mushrooms
3 cloves garlic, minced
1/2 C. white wine (could substitute water)
1 tsp. dried thyme
1/4 C. flour
2 C. frozen peas (about 8 oz)

Preheat oven 350 degrees F.
Spray 2 1/2 qt. baking dish with
nonstick cooking spray.
In large saucepan place first 4
ingredients; bring to boil. Reduce
heat & simmer, covered, 10-15
minutes until vegetables are tender.
Drain, reserving broth. Mash vegetables
until smooth, stirring in 1/2 tsp. salt &
1/4 tsp. pepper.
In two batches, cook turkey & onion in a
Dutch oven over medium-high heat 5-7
minutes until turkey is no longer pink,
breaking turkey into crumbles. Remove
from pan. In same pan, heat oil over medium-
high heat; saute mushrooms until tender,
7-9 minutes. Add garlic; cook & stir 1 minute.
Add wine, thyme & remaining salt/pepper –
bring to boil, stirring to remove browned bits
from pan. Cook until liquid is evaporated.
Stir in flour until blended; gradually stir in
reserved broth. Bring to boil, cook & stir
until thickened. Stir in peas & turkey mixture;
heat through then pour into prepared pan.
Spread top evenly then top with mashed
vegetables. Bake, uncovered, 30-35 minutes
until filling is bubbly. Let stand 10 minutes
before serving. Serves 8

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

Creamy Tomato/Sausage Soup

1 lb. ground pork
1/2 C. onion, diced (optional)
1 (23.5 oz) jar (no sugar added)
tomato sauce
1 T. roasted garlic Better than Bouillon*
8 oz. cream cheese
1 C. heavy whipping cream
1 tsp. dried basil
salt/pepper, to taste

In large soup pot or Dutch oven brown
sausage & onions (if using). When
completely cooked add tomato sauce,
cream cheese & ‘Better than Bouillon’
to pan – stir to combine & cook over
medium to medium-low heat until
cream cheese is melted. Add heavy
whipping cream & herbs to soup –
simmer until ready to serve. Serves 5

*Poster did not note any substitutes
for this product – I would guess you
could use boullion cubes or granules
as a substitute.

(recipe: beyerbeware.net)
————————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

(recipe: lovebakesgoodcakes.com)
——————————

Layered Enchilada Bake

1 lb. ground beef
1 large onion, chopped
2 C. thick/chunky salsa
1 (15.5 oz) can black beans,
drained/rinsed
1/4 C. Zesty Italian salad
dressing (Kraft)
2 T. taco seasoning mix
6 (8 inch) flour tortillas
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-
style Finely shredded Four Cheese

Optional toppings:
chopped tomatoes, shredded lettuce
chopped fresh cilantro

Preheat oven 400 degrees F.
In large skillet brown meat with
onions on medium-high; drain.
Stir in next 4 ingredients. Arrange
3 tortillas in a single layer in bottom
of a 9 X 13″ baking dish. Cover with
layers of (half of) meat mixture/
sour cream/cheese – repeat layers &
cover. Bake 40 minutes until heated
through & cheese is melted. Uncover
after 30 minutes. Let stand 5 minutes
before cutting. Add optional toppings,
if desired, before serving. Serves 8

NOTE: Can be made ahead. Line 9 X 13″
baking dish with foil with ends of foil
extending over sides of dish. Assemble
recipe as directed. Cover with additional
foil & freeze (up to 3 months). When ready
to serve, bake (covered) 400 degrees F.
1 hour. Remove foil & bake an additional
15-20 minutes until casserole is heated
through & cheese is melted. Let stand 5
minutes before cutting. To decrease
baking time:
thaw frozen casserole in
fridge overnight then bake, uncovered,
45 minutes until casserole is heated
through & cheese is melted.

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

Beef Lentil Soup

1 lb lean ground beef
1 (46 oz) can tomato juice or
V-8 juice
4 C. water
1 C. dried lentils, rinsed
2 C. chopped cabbage
1 C. sliced carrots
1 C. sliced celery
1 C. chopped onion
1/2 C. diced green pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 bay leaf
1 (10 oz) pkg. frozen chopped
spinach, thawed

In large stockpot cook beef over
medium heat until no longer pink;
drain. Add tomato (V-8) juice, water,
lentils, cabbage, carrots, celery,
onion, green pepper, pepper, thyme,
& bay leaf. Bring to boil – reduce heat;
simmer, uncovered, 1 to 1 1/2 hours
until lentils & veggies are tender. Add
spinach & heat through. Remove bay
leaf & serve. Serves 6

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

Crockpot Chicken Thighs

1 T. olive oil
6 bone-in (or boneless) chicken
thighs
salt/black pepper – to taste
1/2 C. soy sauce
1/2 C. ketchup
1/4 C. honey
3 cloves garlic minced
1/2 oz. fresh minced ginger
2 T. Sriracha (hot sauce)
juice of 1 lime

cooked rice for 4
=
In large skillet over medium-high
heat heat oil. Season chicken thighs
with salt/pepper & sear until golden,
3 minutes per side – transfer to
crockpot. In small bowl whisk soy
sauce, ketchup, honey, garlic, ginger,
Sriracha & lime juice – pour over
chicken & toss to coat. Cover &
cook on Low 6 hours (or high 2
hours) until no longer pink. Serve
over cooked rice. Serves 4

(recipe: delish.com)
——————————

Twinkie-like Bundt Cake

1 (15.25 oz) box yellow cake mix
(plus required ingredients to prepare
cake)
6 large egg whites, beaten to stiff peaks
6 T. unsalted butter, room temp.
1 C. marshmallow creme
1/2 C. powdered sugar
1 T. heavy cream

Grease & flour a 12-C. Bundt pan;
Mix cake accordg. to pkg. directions.
Fold egg whites into batter using a
spatula until fully combined. Pour
batter into prepared pan & bake
accordg. to pkg. directions – Cool
cake completely

In large bowl combine butter &
marshmallow creme – beat using
elec. mixer until smooth & well
combined. Add powdered sugar &
cream – beat until fluffy, about 3
minutes. Pour mixture into a piping
bag fitted with a long, thin round tip.*

Turn the cake over so it is Flat-SIDE
UP – make 12 evenly-spaced holes in
the bottom of the cake using a skewer,
pressing only halfway down into cake &
wiggling the skewer slightly to widen
the holds until they are each about
1 inch wide. Insert piping tip into each
of the holes & squeeze until marshmallow
mixture starts to ooze out the top of the
hole. When all holes are filled, turn cake
Flat-Side DOWN onto a serving plate.
Serve immediately or cover & refrigerate
up to 2 days. Serves 8-10

*You could also do this using a large
zip-lock bag. After filling bag & sealing,
snip a tip off bottom of bag & use this
as a piping bag to pipe filling into holes.

(recipe: foodnetwork.com)

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

Hope you are having a GREAT day –
try to stay healthy (and warm).

Hugs;

Pammie

Advertisements

Mid-week!

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

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

LOTS of great soup/cold weather recipes coming in!

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

Chocolate Oatmeal Bars

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

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

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

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

Crockpot Northern Beans & Ham

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

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

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

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

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

Sauteed Chicken w/Veggies

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

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

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

Best Taco Mini Meatloaves

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

Meatloaf Topping:

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

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

Quick ‘n Easy Ground Beef Stew

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

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

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

(recipe: mommyskitchen.net)
————————–

Crockpot Clam Chowder

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

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

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

3-Ingredient Peach Cobbler

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

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

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

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

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

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

(recipe: thesoutherladycooks.com)

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

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

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

Enjoy your day!

Hugs;

Pammie

It’s SUNDAY! YAY!

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

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

Lots of great-sounding recipes coming in –

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

Chocolate Cobbler

Batter:

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

Topping:

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

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

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

Chicken Tortilla Soup

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

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

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

Salmon Foil Packets
(grill or oven)

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

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

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

Onion Baked Potatoes in Foil
(oven and grill methods)

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

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

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

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

Crustless Quiche

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

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

(recipe: delish.com)
—————————

Crockpot Amish Cabbage Patch Soup

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

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

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

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

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

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

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

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

(recipe: afamilyfeast.com)

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

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

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

Hugs;

Pammie

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

Entering into January

“Love is looking out for your friends”

TUESDAY, JANUARY 8

Here we are into the first full week of January – it’s gloomy & raining out but (YAY!) no snow! It seems almost strange to not have a bunch of ‘things that have to be done’ hanging over my head (not that I’m complaining, mind you!). Tonight is my Knit/Crochet group’s first ‘official’ meeting – I changed our day because I really didn’t think many would like to come out New Years Day (not that I was worried about the drinking factor – just didn’t think they’d want to ‘go out’). It probably threw a couple people off (we meet bi-weekly) -TURNS OUT WE HAD 20! but we’ll get ‘back in the swing of things’ very soon. I love meeting with ‘my ladies’ – no matter if there’s only a few or an entire ‘bunch’, it’s always a fun time of lots of laughter, tips/sharing with each other (almost the same with the Weds. morning Library group). It’s nice to be able to do something you love (knitting/creating with yarns) and share that with others who feel the same way. Just noticed today that I’m almost done with the ‘use up blue yarns’ blanket; didn’t really think I was that far along! (This is almost a copy of one I did in the Summer for a friend – same colors of yarns. It’s nice to be able to create a baby blanket using up smaller bits of yarn and still come out with something nice.)

(Going nuts here – computer is ‘doing it’s old thing again’- I copy & paste, it transfers to blog page in SUPER TINY print! UGH!

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

(Today: January 10th, Thursday – 2 days after above – it works again!) Spoke too soon; one recipe goes in fine, next one the title is good, recipe is in tiny print – UGH!)

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

Garlic Brown Sugar Chicken

2 T. butter
4 T. minced garlic
1 lb. boneless chicken tenders
6 T. brown sugar
salt/pepper, to taste

In skillet over medium-high heat, melt butter.
Add garlic & cook 2 minutes to brown it.
Season chicken with salt/pepper & add to pan.
Cook chicken 3 minutes on each side or until
no longer pink in middle. Sprinkle brown sugar
on top & heat until melted completely.
Serves 4

NOTE: cooking time may vary depending on
size of chicken tenders

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

Chunky Chocolate Jam Bars

1 1/2 C. flour
1 C. packed light brown sugar
1 tsp. baking powder
1 C. butter, softened
1 1/2 C. quick-cooking oats
1/2 C. flake coconut
1/2 C. chopped pecans, toasted
5 oz. semi-sweet chocolate,
coarsely chopped
1 (12 oz) jar raspberry jam

Preheat oven 350 degrees F.
Spray bottom of a 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl mix flour, sugar &
baking powder until blended. Cut
in butter using pastry blender or
2 knives, until mixture resembles
coarse crumbs. Add oats, coconut &
nuts – mix well. Press half mixture
onto bottom of prepared pan & sprinkle
with chopped chocolate. Top with jam
& remaining crumb mixture. Bake
25-30 minutes until ligthly browned.
Cool completely before cutting into
bars. Makes 32 servings

(recipe: kraftrecipes)
———————————–

Northwoods Pie (savory dish)

2 lb. ground beef
1 small onion, diced
1 lb. maple bacon
2 (28 oz, ea) cans Bush’s Maple Cured Bacon
Baked beans
4 C. shredded mozzarella cheese
salt/pepper, to taste

Preheat oven 350 degrees F.
In large skillet brown ground beef & onion;
season with salt/pepper – drain excess
grease. In same pan, fry bacon until half-
way done (about 5 minutes on each side).
Season with salt/pepper & place cooked
bacon on paper towels to absorb excess
grease. In bottom of a 9 X 13″ baking pan
layer half the ground beef. Layer one can
baked beans on top. Next, layer 2 C. cheese &
half the partially cooked bacon. Continue
with same layers: ground beef, beans, cheese &
bacon. Cover with foil & bake 30 minutes until
cheese is melted & dish is bubbly. Serves 12

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

Crockpot Turkey Sausage
Soup w/veggies

1 (19.5 oz) pkg Italian turkey
sausage links, casings removed
3 large tomatoes, chopped
1 (15 oz) can garbanzo beans
(or chick peas) drained/rinsed
3 medium carrots, thinly sliced
1 1/2 C. cut fresh green beans,
cut into 1″ pieces
1 medium zucchini, quartered
lengthwise & sliced
1 large sweet red or green pepper,
chopped
8 green onions, chopped
4 C. chicken stock
1 (12 oz) can tomato paste
1/2 tsp. seasoned salt
1/3 C. minced fresh bacil

In large skillet over medium heat
cook sausage 8-10 minutes until no
longer pink, breaking up into crumbles.
Drain & transfer to crockpot. Add
tomatoes, beans, carrots, green beans,
zucchini, pepper & green onions, In
large bowl whisk stock, tomato paste &
seasoned salt – pour over veggies. Cover
& cook on Low 6-8 hours until veggies
are tender. Just before serving, stir in
basil. Serves 10 (3 1/2 quarts)

Freezer option:
Freeze cooled soup in freezer containers.
To use, partially thaw in fridge overnight.
Heat through in a saucepan, stirring
occasionally & adding a little stock if
needed.

(recipe: tasteofhome.com)
———————————

Baked Chicken & Spinach Spaghetti

1 lb. uncooked spaghetti
4-5 oz. fresh baby spinach, chopped
2 C. cooked, shredded chicken
2 (15 oz, ea) jars Alfredo pasta sauce
1 (15 oz) tub ricotta cheese
1/4 C. sour cream
2 C. mozzarella cheese
1 egg
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. Cook
spaghetti until just tender, 6-8
minutes; drain & return to pot.
Stir spinach into warm spaghetti
followed by chicken & Alfredo
sauce – mix well. Spread half of
mixture into prepared pan. In
medium bowl stir ricotta, sour cream,
1 C. mozz cheese, egg, garlic, basil,
oregano, salt/pepper. Spread mixture
on top of mixture in pan & top with
remaining spaghetti – sprinkle top
with remaining mozz. cheese. Bake
20-25 minutes until golden & bubbly.
Let stand 5 minutes before serving.
Serves 8

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

Sauteed Zucchini & Tomatoes

1 T. canola oil
4 small zucchini, sliced, about 4 C.
1 (14.5 oz) can stewed tomatoes,
undrained
1/4 tsp. salt
1/8 tsp. black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes until tender, stirring
occasionally. Add undrained
tomatoes, salt/pepper to skillet;
break up tomatoes with a spoon &
cook 2 minutes until hot. Serves 4

(recipe: readyseteat.com)
—————————–

Snickerdoodle Poppers

1 1/4 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 C. milk, room temp.
1/4 C. plain yogurt, room temp.
1/4 C. granulated sugar
3 T. butter, melted
vegetable oil, for frying

Coating:
2/3 C. granulated sugar
1 1/2 – 2 tsp. cinnamon

Filling:
1 box instant vanilla pudding mix
4 oz white chocolate

Combine 2/3 C. sugar & cinnamon –
set aside. In small bowl whisk flour,
baking powder & salt. In medium
bowl whisk milk, plain yogurt, sugar &
melted butter. Stir in dry ingredients &
mix just until combined.

In medium pot heat about 2 inches oil
to 350 degrees F.

Roll out about 1/2 T. dough into a ball
using your hands (roll gently) & place
ball into oil – fry until golden brown,
flipping when golden to cook evenly
on both sides. Work in small batches
because you have to work fast. Transfer
baked balls onto a paper towel-lined
plate to drain, then roll in cinnamon-
sugar mixture. Repeat with remaining
dough.
Prepare instant pudding mix & mix into
melted white chocolate. Transfer it
to a pastry bag with filling tip (or use
a zip lock bag with one corner trimmed).
Using a filling tip – poke poppers going
about halfway in, then squeeze in filling.
(If using ziplock bag, use a sharp/pointed
item like a chopstick to poke the holes,
then fill).
Makes 30

(recipe: omgchocolatedesserts.com)

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

It’s Thursday, my ‘day off’ – yesterday was
super busy/crazy – so glad I have today to
rest/relax/recoup! The weather is finally
Michigan/January: in the low 20’s, really
chilly/windy with light snow (nothing – yet-
to worry about, just a light dusting).

Gas prices JUMPED yesterday: I went to the
Library knit group & stopped to get gas just
before; price I paid was $1.94/9 – 2 hours
later that same place was registering: $2.09/9
that’s a FIFTEEN cents a gallon jump! (I had read
on Facebook that the prices would probably go
back up to the $3.00 range soon – guess they
were right!

Need to go for a small grocery shopping today –
low on the ‘staples’: bread & milk. Not sure yet
what’s for dinner – thinking Salmon patties &
homemade garlic mashed potatoes. We’ve gotten
in to a kind of ‘new thing’ around my house – at
Christmas I made a huge spinach/mixed greens
Greek-type salad (sliced tomatoes, sliced green
peppers, sliced cucumber, sliced red onion, Feta
cheese & slivered almonds) – it was a HUGE hit
and so we’ve kind of carried that on since then.
I’m able to get these really big rectangular boxes
of mixed greens so I take half out & put them in
a zip lock bag for later then construct the salad
in that box. When it gets low, I just add more
greens & ingredients – works really well and ALL
of my family here have been hitting it, even
youngest son who NEVER eats veggies! Amazing!
I like it because it’s a quick fix if I’m hungry! (By
the way, still working on ‘the diet’ – lost 16 lbs.
and am down to 169 lbs – don’t remember WHEN
I was that low before! Diabetic numbers are good,
too.)

Anyway, now that the blog IS working I’d better
send this one out. Finished the “Use up the blue
yarns” blanket:

The colors didn’t photograph well – at the bottom there’s blue/green/white variegated yarn then a medium blue, then more variegated, etc. Oh well –

I just started another blanket in pinks (same idea/different pattern but with white lines dividing the colors)

Have a GREAT day – remember to REST & stay WARM!

Hugs;

Pammie

Decorations DOWN – YAY!

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

Other things that happened:  Middle son turned 30 yesterday.

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

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

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

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

Crackerbarrel Fried Apples

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

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

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

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

To serve:

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

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

Cheesy Ham Bubble Bakes

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

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

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

Make-Ahead Eggs Benedict Toast Cups

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

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

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

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

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

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

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

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

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

(recipe: tasteofhome.com)
———————————

Asian Chicken Thighs

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

Cooked rice to serve 5

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

(recipe: tasteofhome.com)
—————————–

Toasted Almond/Coconut Cream
Poke Cake

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

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

(recipe: bakeatmidnite.com)

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

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

Hope things are going well with you, also!

Hugs;

Pammie

Cookin’ up a big ole pot of Chili!

Even though our weather is not exactly ‘right’ for this time of year in Michigan (it’s in the 40’s today & sunny – no snow!) I felt like it was time to make a ‘stick-to-your-ribs’ pot of chili. I make a really big batch and it goes quickly with three guys in the house. (I like it because I make it one day then only have to reheat portions for the following days – easy!)

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

Ultimate Sugar Cookies
overnight recipe
(soft cookies – like Lofthouse)

1/2 C. unsalted butter (softened)
3/4 c. plus 2 T. sugar
1 large egg
1 egg white
1 1/4 tsp. vanilla
3/4 C. sour cream
1/4 tsp. salt
3 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda

Frosting:
4 C. powdered sugar
1/4 C. unsalted butter, room temp.
1/4 C. shortening
1/4 C. milk
1/4 tsp. vanilla
1/4 tsp. plus 1/8 tsp. salt
Optional additions:
food coloring
candy sprinkles
=
In medium bowl whisk flour, baking
powder, baking soda & salt. In another
bowl (of stand mixer) using elec. mixer
beat butter on medium speed 1 minute
until fluffy; add sugar & continue beating
until creamy & smooth – 3 minutes. Add
egg, egg white & vanilla; mix until smooth.
Mix in sour cream & salt – beat at Low speed
until combined. Slowly stir in dry ingredients;
beat at Low speed until just combined, scraping
down bowl as needed. Cover bowl & chill
at least 2 hours or overnight.
=
Preheat oven 300 degrees F.
Line 2 large baking sheets with parchment
paper (or a silicone mat). Using a 1 ounce
cookie scoop (or-roll dough into balls a little
smaller than a golf ball). Fill a cup with water
& moisten your fingertips as you press each
ball onto parchment paper. Form balls into
a circle that is about 2 1/2 inches in diameter.
Leave about 1/2 inch between cookies on
sheets. Bake 14-16 minutes until dough has
puffed up & is firm (do not let them brown)
Transfer to a wire rack & cool completely
before frosting.
===
Frosting:
In large bowl combine powdered sugar, butter,
shortening, milk, vanilla, salt & food coloring-
mix until well combined. Once cookies have
cooled completely, frost & add sprinkles (if
using). Allow frosting to set then store in air-
tight container.  Makes 28 cookies

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

Easy Jalapeno Popper Bites
(appetizers)

8 oz. cream cheese, softened*
3-4 green onions, thinly sliced
2 jalapeno peppers/seeded/diced-
use less or more depending on preference)
8 slices bacon, cooked/crumbled
8 oz. Pepper Jack cheese, shredded
4 oz. sharp Cheddar cheese, shredded
48 tortilla Scoops chips

Preheat oven 350 degrees F.
Line 2 large baking sheets with
parchment paper. In medium bowl
stir cream cheese, green onions, jalapenos,
bacon, Pepper Jack & Chedd. cheese.
Place Scoops chips on baking sheets &
spoon a rounded teaspoon of filling into
each chip. Top with additional bacon &
cheese if desired. Bake 8-10 minutes until
filling is bubbly & cheese is melted.
Serve immediately.

*can use light cream cheese also

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

Crockpot Cashew Candy Clusters

24 oz. unsalted dry roasted cashews
4 oz. unsweetened dark baking
chocolate
12 oz. semi-sweet chocolate chips
2 lb. vanilla almond bark
1 tsp. vanilla

Lay out paper (or foil) cupcake liners
(about 50) on a flat surface.
Spray 5 qt or larger crockpot insides
with nonstick cooking spray. Add
cashews, dark choc., choc. chips &
van/almond bark to bottom of crockpot.
Cover & cook 1 hour on LOW, stirring
every 15 minutes using a rubber spatula.
Continue cooking 1-2 hours more, stirring
every 30 minutes until all chocolate is
melted. Stir in vanilla extract. Using a
large kitchen spoon, scoop mixture into
cupcake liners & allow to cool completely
before eating or packaging. Makes about 50

NOTE: You can also add pretzel bits, dry
cereal, different nuts (or mini marshmallows
at very end as you’re spooning mixture into
cupcake liners).

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

Apple Cider Ham

9-10 lb. fully cooked, smoked,
bone-in half ham
whole cloves (optional)
1 3/4 C. apple cider (or apple juice)
divided*
2/3 C. light brown sugar
1/3 C. pepper jelly
1/4 C. honey
3 T. yellow mustard
1/2 tsp. Creole/Cajun seasoning
(or to taste) optional

Preheat oven 350 degrees F.
Line a roasting pan (that is just large
enough for the ham) with foil. Add
another section of foil for wrapping
loosely around ham. Trim ham of
excess fat & score on top of ham,
about 1-inch apart, creating a diamond
pattern. Stud pattern with whole cloves
if desired. Place ham, cut side down in
pan. Pour 1 C. apple cider on bottom of
pan, cover ham loosely with another
sheet of foil. Bake 30 minutes.
(Meanwhile):
In medium bowl combine brown sugar,
pepper jelly, honey, mustard & Creole/
Cajun seasoning to form a thick paste.
Remove ham from oven & uncover.
Pour brown sugar mixture over ham
using a spatula to spread all over. Add
remaining cider to bottom of pan; cover
ham loosely & cook 1 1/2 – 2 hours
longer, depending on size of ham,
basting with pan juices about every
20 minutes.
Remove foil for last 20
minutes of cooking time. Let rest 15
minutes before carving; dredge cut
slices in drippings before plating.
Serves about 12

*can also substitute ginger ale, Sprite
or 7UP.

NOTE: You can also garnish ham with
pineapple rings & cherries last 20
minutes of cooking time.

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

Tex-Mex Breakfast Casserole
(overnight recipe)

1 (14.5 oz) can diced potatoes (or
1 3/4 C. cooked/diced potatoes)
2 links cooked Chorizo sausage,
diced (3 1/2 oz)
2 (4.5 oz, ea) cans chopped green
chilies,undrained
2 C. shredded Colby-Monterey Jack
cheese
12 large eggs
1/2 C. chopped scallions
1/2 tsp. seasoned salt (like Adobo)
1 jalapeno pepper, sliced thin (seeded,
if desired)
4 oz. (1 small) Haas avocado, sliced
1 C. chunky mild salsa

Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place potatoes
in dish & top with chorizo, green chilies
& 1 C. cheese. In medium bowl beat
eggs, scallions & seasoning salt using a
whisk until well blended – pour over
potato mixture. Cover & refrigerate
overnight.
=
Remove from fridge
Preheat oven 325 degrees F.
Bake, uncovered, 55-60 minutes until a
knife inserted near center comes out
clean. Top with remaining 1 C. cheese &
jalapeno slices. Bake 2 more minutes until
cheese melts. Cut into 10 squares & serve
with salsa & avocado. Serves 10

(recipe: skinnytaste.com)
————————————

Company Rice

1 rib celery, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 T. butter
5 C. chicken broth
1 C. uncooked wild rice
1 C. uncooked long grain rice
2/3 C. dried cherries or cranberries
1/2 C. chopped pecans, toasted

In large sauce pan saute celery, carrot &
onion in butter until tender. Stir in broth
& wild rice – bring to boil. Reduce heat,
cover & simmer 25 minutes. Add long-
grain rice, cover & simmer 20 minutes
longer. Stir in cherries; cook 5 minutes
longer until liquid is absorbed. Just before
serving stir in pecans.
Serves 10

(recipe: tasteofhome.com)
——————————

Crockpot Roasted Garlic Mashed
Potatoes

5 lb. red potatoes, washed, mostly
peeled (or you can completely peel)
& cut into chunks
3 cloves garlic
salt/pepper
1 tsp. chicken bullion granules
1 C. warm water
8 T. butter, divided
1/3 C sour cream
1/2 C. milk

Place potatoes in crockpot & sprinkle
generously with salt/pepper. Place
garlic in center of a small square of
foil & wrap up foil like a Hershey’s
kiss; place bundle in corner of crockpot.
Pour chicken bullion into water & stir
then pour over top of potatoes. Cut 4
T. butter into small pieces & place in
random spots over top of potatoes.
Cover & cook on High 4 hours (or Low
7-8 hours depending on how fast your
crockpot works). When potatoes are
fork-tender, remove tin foil packet,
open it & smash garlic using a fork –
add half of garlic into crockpot (If
you want more garlic flavor, you can
add a bit more after everything is all
mixed together – better to start with
a little bit at first). Pour milk, 4 T.
butter & 1/3 C. sour cream into
crockpot; using elec. mixer, blend
everything together until potatoes
are fluffy & smooth. You can add
more milk if they are too thick.
Taste & adjust seasonings/garlic.
Serves 10-12

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

Chewy Gingerbread Bars

3/4 C. butter, melted
1 C. sugar
1/4 C. molasses
1 egg
2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Cream Cheese Frosting:

4 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 T. milk
1/2 tsp. vanilla
dash salt
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking pan with
nonstick cooking spray.
In bowl of stand mixer or large
mixing bowl pour melted
butter, sugar & molasses -beat
until well combined. Add egg &
beat until smooth. In separate
bowl mix all dry ingredients –
pour mixed dry ingredients into
mixer bowl & beat just until
combined. Press dough into
prepared pan. Bake 15-20
minutes (DO NOT over bake).
It is done when a wooden
toothpick is inserted into center
& comes out clean. Remove pan
from oven & allow to cool completely.
(bars will continue to cook at bit as
they cool.)

Mix all frosting ingredients together
using elec. mixer & beat until smooth.
Frost cooled bars & refrigerate 1 hour
then cut & serve. Store leftover bars
in fridge or freezer.

NOTE: This recipe can be doubled:
Use a large jelly roll pan (11 1/2 X
16″). Bake 20-25 minutes. Follow rest
of recipe directions.

(recipe: jamiecooksitup.net)

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

It’s going to be another crazy/busy week coming up –
just finished the Senior Choir’s Christmas program
this morning so that’s 1 check off – this Wednesday
is my special needs group’s Christmas dinner/program –
after that I’m pretty well FREE of big commitments
(at least until after Christmas!).

Started another baby blanket yesterday that’s a copy
of one I did a few months ago (a Feather & Fan pattern)-
I liked it so well I decided to do another one! Have a
little more knitting to do on the peach colored baby
blanket and a bigger amount of knitting on a red &
white striped scarf for charity (I’m not planning on
getting that done before the holiday).

Hope you are all in good health and enjoying the
Christmas season. I have a tiny bit of baking left
to do (I like to give loaves of bread for some of
my friends & cookies for our mail lady – those are
on my list for this week).

Hugs;

Pammie

 

PS: Gas Prices are now down to: $2.19/9  WOW!!!

Sunday and WEIRD weather!

December 2nd and it’s not just raining – it’s HAILING! The temperature is unusually warm today (56), gloomy foggy/rainy but then we get THUNDER AND HAIL! WEIRD! There IS snow predicted for Thursday but no accumulations mentioned (YAY – let’s hope it stays that way!).

Slowly but surely dragging down the Christmas decorations – I’ve never been one for really getting ‘into’ decorating but if I don’t I hear it from my sons, so . . . . sigh.

Gas prices are STILL at $2.29/9 – GREAT!

Today is also “Computer improvements are driving me NUTS’ Day! The other day when I turned my computer on I get this little “hold on for some updates to Thunderbird’ (my email server). Little did I know at the time, they DIDN’T ASK me if I WANTED them, they just automatically installed them! First things first, all my emails became DOUBLE SPACED! Took my dear husband about 20 minutes to discover just WHY that happened and then how to reverse it. Today I went to send an email to my cousin in Iowa (we email every Sunday) and, just as I’m hitting “SEND” I see on the screen NOT SEND but “SEND LATER”! UGH – more ‘stuff’! Took both of us about 10 minutes to find the ‘alternate setting’ that got rid of that, also (also explains why said cousin never replied to an email I sent a few days ago!) UGH! TECHNOLOGY SUCKS!

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

Cream Cheese Mints

1 (8 oz) pkg. cream cheese, softened
3 T. butter, softened
7-8 C. powdered sugar (start with 7,
reserve 1 C. for dipping later)
4-6 drops peppermint oil
(food coloring, if desired)

In large bowl place cream cheese, butter
& peppermint oil – using elec. mixer,
beat until fluffy. Add 7 C. powdered
sugar & beat again until dough is like
in consistency. It will seem stiff & dry at
first but after a minute or two it will
come together. (you can add coloring
at this point, if desired.) (If it’s too dry
to form balls after you’re done mixing,
add 1 T. milk & mix again.) Form into
small 1 inch balls & place on waxed paper.
Roll each ball in powdered sugar &
flatten slightly with your fingertip/
a fork/back of a spoon/bottom of a
glass or a tiny
seasonal pastry stamp. Allow mints
to dry a few hours before storing. If
they will be eaten in a day or two, you
can leave them out in an airtight
container – for longer storage, place
in fridge. Makes about 80 1-inch mints.

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

Crockpot Cheesy Ranch Potatoes

1 pkg. shredded hash browns (poster
used Ore Ida)
2 c. shredded Cheddar cheese (medium)
1 can cream of chicken soup
1 C. sour cream
1 pkt. dry Ranch salad dressing mix
1 stick butter, melted (1/2 C.)
3 C. corn flakes
1 pkg. French’s fried onions

Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Pour in hash browns & use a fork or spoon
to break up any large chunks of frozen
potatoes that may be stuck together. Mix
in shredded cheese & evenly distribute
through potatoes. In separate bowl whisk
soup, sour cream & dry Ranch mix – pour
over potatoes & mix evenly throughout.
Add half of French onions & stir. Melt
butter & drizzle half of it over the potatoes
& mix in. In separate bowl crush up corn
flakes & remaining French onions*. Mix
remaining melted butter (about 1/4 C.)
in with crushed corn flakes & fried onions –
spread over top of hash browns. Cover &
cook on High 4 hours (or Low 6-8 hours).
Serves 4-6

*Poster uses a wire whisk or you can place
them in a ziplock bag & crush them that way

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

Apple Juice Grilled Chicken
(can be overnight recipe)

1 C. apple juice
1/4 C. canola oil
1/4 C. packed brown sugar
1/4 C. soy sauce
3 T. fresh lemon juice
3 cloves garlic, minced
6 boneless skinless chicken breasts

Place chicken breasts in a shallow
pan. Whisk together apple juice, oil, brown
sugar, soy sauce, lemon juice & garlic in
medium bowl – pour over chicken in pan
& refrigerate 1 hour or overnight.
Remove chicken from marinade & grill until
done, 12-15 minutes.

(recipe: yummly.com)
——————————–

Ritz Cracker Oven-fried Chicken

1 C. sour cream (not low fat)
1 sleeve Ritz crackers, crushed
3-4 chicken breasts

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
Place crushed crackers in a shallow
bowl (or pie plate). Place sour cream
in a shallow bowl or plate. Pat chicken
dry with paper towel & roll in sour
cream then roll each chicken breast
in cracker crumbs & place on baking
sheet. Bake 30 minutes, turn over &
bake 20-30 minutes more until
lightly browned.

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

 Asparagus-stuffed Chicken

4 boneless skinless chicken breasts
(about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
kosher salt/ground black pepper
4 slices mozzarella cheese
zest of 1 lemon
pinch red pepper flakes
1 bunch asparagus, woody ends
removed
2 T. olive oil (for pan)
lemon wedges (for serving)
1/4 C. grated Parmesan, garnish

Preheat oven 400 degrees F.
In medium bowl toss asparagus with
1 T. olive oil, lemon zest & red pepper
flakes. On clean work surface, cut a
pocket into each breast, stuff each
with mozz. cheese & asparagus.
Season chicken all over with oregano,
salt/pepper – secure with wooden
toothpicks. In large (oven proof) skillet
over medium-high heat, read remaining
1 T. olive oil; add chicken & cook about
5 minutes until seared & golden on bottom.
Flip chicken & cook second side about 5
minutes until golden. Transfer skillet
to oven & bake until chicken is cooked
through, 10-15 minutes more. Squeeze
lemon juice over cooked chicken & garnish
with Parm. cheese. Serves 4

(recipe: delish.com)
———————————

Mississippi Sin Dip

24 oz. cream cheese, softened
1/2 C. mayonnaise
8 oz. chopped green chilies
2 C. Cheddar cheese, shredded
1 (16 oz) tub sour cream
12 oz. deli honey ham, very finely
chopped

corn chips, or crackers for dipping

Preheat oven 250 degrees F.
Mix all ingredients together &
pour into greased 9 X 13″ baking
dish. Bake 30 minutes until bubbly.
Serves 20

(recipe: 1krecipes.com)
———————————

Crockpot Meaty Split Pea Soup

1 C. dried split peas
4 C. water
2/3 C. chopped onion
4 potatoes, peeled/cut into
pieces
1/2 C. chopped celery
1 (13 oz) pkg. beef smoked
sausage, cut into pieces
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/2 C. milk
1/2 C. sharp Cheddar cheese,
shredded

Wash peas & drain – place in
crockpot with all other ingredients.*
Cover & cook on High 4 hours or
Low 7 hours until potatoes are done.
Makes about 2 quarts soup.

*Poster said you can either add
cheese with other ingredients or
sprinkle over soup, once cooked, into
bowls

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

5-Minute Fantasy Bars

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

Line a 9 x 13″ baking dish with nonstick
foil. In large microwave-safe container*
add choc. & butterscotch chips & peanut
butter. Microwave on High in 30-second
intervals, stirring in between until chips
are fully melted, peanut butter is incor-
porated & mixture is smooth. Stir in
marshmallows until fully coated. Pour
mixture into prepared pan & refrigerate
until set, about 2 hours. Cut into bars.
Store leftovers in airtight container.
Makes 24 bars.

*Poster uses an 8-Cup Pyrex measuring
cup.
NOTE: If you’d like the bars to be thicker
use a 9″ square pan & allow an extra
30 minutes for bars to set up

(recipe: momontimeout.com)

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

Did a 6-hour babysitting yesterday (kind of an emergency – both oldest
son AND his girlfriend had to work & neither knew about it ahead of
time! Son had scheduled an employee meeting months in advance
for his kitchen staff & expected his girlfriend would be off – oh well,
that’s why there’s grandmas!). During said time I managed to
finish one of two scarves for the needy: both are child’s size.
Almost done with #2 , should be able to finish that one in maybe
1 1/2 hours.

#1 (left) #2 (right – almost finished)

Hope you have a GREAT day!

Hugs;

Pammie

PS: Now the sun is out and no rain/hail! Go figure!

End of the month – can you believe it?

It’s a gray, lazy 32 degrees F. day – not a lot planned. We had a very light dusting of snow yesterday (not enough to even worry about). Finished a knit cowl (for homeless) and the last of three spa cloths for oldest son’s girlfriend for Christmas. Her gift will be another 1-hour ‘Float Session’ at a local spa (got her that last year for her birthday and she loved it-you’re basically floating in warm water with 100 lb. of epsom salts which causes you to float – it’s a private room with adjustable lighting (colored or not), your choice of music (or not) – very relaxing. I’m down to finishing knitting the ‘block/bricks-looking’ scarf (for the homeless) and the peach baby blanket (about 70% done with that). There is a very nice young married lady in our choir that is expecting sometime in the summer – that blanket (if she’s having a girl) will go to her. Not exactly sure what next project will be; maybe another scarf.  Got word today that I’m needed babysitting tomorrow 11 a.m. – 5/6; oldest son has an employee meeting then has to do inventory for his kitchen (he’s the Exec. Chef at his hotel) – looks like I might be finishing that scarf!

=========

No Bake Peanut Butter Bars

Peanut Butter Layer:

1 C. butter, melted
3 3/4 C. powdered sugar
1 1/2 C. creamy peanut butter
1 1/2 C. graham cracker crumbs

Topping:

2 C. milk chocolate chips, melted
1 1/2 C. creamy peanut butter

Mix together ingredients for peanut
butter layer & press into a 9 X 13″ baking
dish. Refrigerate 1 hour before adding
second layer.

In a microwaveable bowl stir together chips &
peanut butter. Microwave 1 minute – stir until
melted & smooth (repeat if necessary until all
chips are melted). – smooth over first layer &
refrigerate 2 hours before slicing.
Store in air-tight container – poster puts
waxed paper between the layers when
storing so they don’t stick. (depending on
the time of year, you might need to store
them in the fridge.)

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

Crockpot Bacon Swiss Chicken

3 slices bacon, cooked crisp/crumbled &
drippings reserved
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese

Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken
breasts in warmed grease & cook 3-5
minutes until slightly golden, turning
once. Spray insides of crockpot with
nonstick cooking spray & place chicken
in crockpot; cover with mushrooms.
Pour soup in skillet & warm through then
pour over chicken. Cover & cook on Low 4-5
hours. (check with meat thermometer
to know when chicken is done). Place
a slice of Swiss cheese on top of each
chicken breast, sprinkle with cooked
bacon. Turn heat up to High; cover &
cook 10-15 minutes more until cheese
is melted. Serves 6

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

Ham & Potato/Corn Chowder

3 T. oil or butter
1 onion, diced
2 carrots, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1 tsp. thyme
1/4 C. flour
2 C. ham or chicken broth
2 C. milk
1 1/2 lb. potatoes, diced small
(optional peeled)
8 oz. ham, diced
1 C. corn
salt/pepper, to taste

In large saucepan over medium-high
heat heat oil; add onions, carrots &
celery – cook until tender, 8-10 minutes.
Mix in garlic, thyme & flour – cook until
flour is lightly browned, 2-3 minutes.
Slowly stir in broth, deglazing pan as you
go. Add milk & potatoes, bring to boil
then reduce & simmer until potatoes are
tender, 10-12 minutes. Add ham & corn;
cook until heated – season with salt/pepper.
Serves 6

Options:
4 strips bacon, cooked/crumbled. Use
bacon grease to cook veggies instead of oil –
crumble bacon as garnish

Replace potatoes with cauliflower

Fry ham until slightly crisp on outside
before adding to soup

(recipe: closetcooking.com)
———————————–
Baked Shrimp Scampi

1 1/2 lb. uncooked medium shrimp,
peeled/deveined
1/4 C. zesty Italian salad dressing
4 cloves garlic, minced
1/2 lb. linguine, uncooked
1/3 C. Classico Traditional Basil Pesto
sauce & spread, divided
1 C. cherry tomatoes, cut in half
6 oz. cream cheese, cubed
1/4 C. tightly packed fresh parsley,
minced
1/4 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Cover a rimmed baking sheet with
foil & spray with nonstick cooking spray.
Toss shrimp with dressing & garlic; spread
onto sheet & bake 15-20 minutes until
shrimp turn pink.
Cook pasta as directed on pkg, omitting salt.
Drain pasta, reserving 3/4 C. cooking water.
Heat 1 T. pesto sauce in large skillet over
medium heat. Add tomatoes & cook 2
minutes, stirring frequently. Add cream
cheese & cook, stirring, 2-3 minutes until
cream cheese is completely melted. Add
reserved cooking water & remaining pesto
sauce – mix well. Add pasta – cook & stir
3  minutes until heated through. Spoon
pasta mixture onto a platter & top with
shrimp, parsley & Parmesan cheese.
Serves 8

(recipe: Kraftrecipes)
——————————

Greek Feta & Tomato Dip

2 C. grape tomatoes, chopped
4 green onions, chopped
olive oil
Feta cheese
2-3 tsp. All Purpose Greek Seasoning

Crusty Artisan bread – thin loaf

Drizzle olive oil on bottom of a
serving platter. Sprinkle tomatoes &
green onions over top of oil. Sprinkle
Feta cheese over tomatoes & onions.
Sprinkle 2-3 tsp. All Purpose Greek
seasoning over top*. Toss mixture
together. Serve immediately with
dip. Makes 5-6 servings

*You can find this at WalMart in the
spice aisle

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

Dirty Rice

2 C. long grain white rice
4 C. chicken broth
2 T. olive oil
1 lb. smoked sausage, sliced
1 green bell pepper, seeded/diced
1 onion, diced
1 stalk celery, chopped
1-2 T. creole seasoning
1/2 tsp. red pepper flakes
parsley – optional garnish

In large pot add rice & chicken broth –
bring to boil. Reduce heat to Low &
simmer, covered, 15-20 minutes until
liquid is absorbed. In saute pan add
olive oil & smoked sausage, cook until
browned. Add pepper, onion & celery –
cook until tender. Once rice is done,
stir into sausage/veggie mixture. Sprinkle
with creole seasoning & red pepper flakes;
stir until combined. Garnish with chopped
parsley, if desired. Serves 8

(recipe: realhousemoms.com)
————————————

Coconut Cream Poke Cake

1 (18.25 oz) box white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed
milk
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) pkg. flaked coconut

Prepare & bake white cake accordg.
to pkg. directions. Remove cake
from oven – while still hot, using
a utility fork (or wooden spoon
handle) poke holes all over top of
cake. In a small bowl mix cream of
coconut & sweetened cond. milk
together – pour over top of cake.
Let cake cool completely then frost
with Cool Whip & sprinkle top with
flaked coconut. Keep cake
refrigerated.

(recipe: allrecipes.com)

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

Hope you’re having a good day –
stay warm & healthy (if you can!).

Hugs;

Pammie

PS: Gotta add: Not exactly sure just ‘why’ but my

blog site is working fine again! YAY! SO nice to

be able to ‘cut/paste’ the recipes from my

files directly onto site WITHOUT having to

type them – AGAIN! YAY!

Saturday

Happy “day after Black Friday” and two days after Thanksgiving! Don’t know about your house but we still have lots of leftovers which means I DON’T HAVE TO COOK! YAY!

Found more recipes to share with you –

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

Ok – it seems the ‘cut/paste’ is turning into miniscule print AGAIN! UGH! Will see what I can do about this. About the only way I can post right now is just type them into the post.

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

Caramel Apple Dessert Dip

1 (8 oz) block cream cheese, softened

1/3 C. sugar

1 (16 oz) jar caramel dip or thick caramel sauce

1/2 C. toffee bits

Place cream cheese in medium bowl &

beat using elec. mixer until smooth & creamy.

Add sugar & beat until thoroughly combined.

Spread mixture evenly in a 3-Cup serving dish.

Pour caramel/dip sauce over cream cheese &

spread evenly; top with toffee bits. Serve

with fresh sliced apples. Serves 8

 

(recipe: dinneratthezoo.com)


Crockpot Acorn Squash Soup

2 medium acorn squash cut into wedges/seeded

1 small yellow onion, finely diced

1 (32 oz) can vegetable broth

1 clove garlic, minced

1 T. fresy thyme leaves

1 T. fresh rosemary leaves

salt/pepper, to taste

Place wedges of squash into a 6 qt.

or larger crockpot. Add broth, onion,

garlic, thyme & rosemary. Cover & cook

on Low 4-6 hours until squash is tender.

Remove & place on a plate until cool

to the touch. Using a spoon, scoop out

the flesh from skin & place flesh back

in crockpot. Cover & cook an additional

20-30 minutes on Low until squash is

warmed back up. In small batches,

puree squash in a blender, being

careful while blending hot liquids.

Serves 6

 

(recipe: crockpotladies.com)


Thanksgiving in a Blanket

1 tube refrigerated crescent rolls

3/4 C. shredded, cooked turkey

3/4 C. prepared stuffing

3/4 C. prepared mashed potatoes

1 C. cranberry sauce

1/4 C. prepared gravy, warmed

Preheat oven 375 degrees F.

Line a large baking sheet with parchment

paper. On lightly floured surface, roll out

crescent rolls. Top with mashed potatoes,

turkey, stuffing & cranberry sauce (you

want small amounts of each). Roll up

& transfer to prepared baking sheet.

Bake 12-15 minutes until golden brown.

Serve with gravy, for dunking. Makes 8

 

(recipe: delish.com)


Thanksgiving Nachos

1 bag Ruffles potato chips

1 C. Gouda cheese, shredded

1 C. cooked, shredded turkey

1 1/2 C. leftover stuffing

1 Can cranberry sauce

1/2 C. turkey gravy

Preheat oven 375 degrees F.

Spread potato chips on a parchment

lined baking sheet. Top with half of

the cheese, turkey & stuffing. Top

with more chips & remaining cheese/

turkey/stuffing. Bake 8-10 minutes

until cheese has melted. Top with

dollops of cranberry sauce & garnish

with a drizzle of turkey gravy.

Serves 6

(recipe: delish.com)


No Bake Cranberry Cream Pie

2 (8 oz, ea) pkgs. cream cheese, softened

1 (14.5 oz) can whole berry cranberry sauce

1 (12 oz) tub Cool Whip, thawed (or 1 1/2 C.

heavy whipping cream, whipped)

1 pre-made 9″ graham cracker pie crust

Place softened cream cheese in a stand

mixer with paddle attachment & beat

until smooth & fluffy, about 1 minute.

Remove cranberry sauce to a microwaveable

bowl; chop it up slightly using a fork &

microwave on Low setting 30 seconds to

1 minute (you want it softened up &

starting to break down but not melted).

Add this to cream cheese & beat until

smooth, scraping down sides of bowl

a few times. Remove bowl from mixer

& fold in Cool Whip then pour into

pie crust, smooth the top into a mound.

Freeze 6-8 hours or overnight.

Serves 8

(recipe: afamilyfeast.com)


Well, it seems we’ve had a small reprieve-
our weather is WARMER with light rain
which is melting the snow that was on
the ground! 

(Ok, this is weird – NOW the print size
WORKS! Not complaining, mind you!)
We’re supposed to get temps. in the
40’s today & tomorrow then back to
mid-30’s & snow (less than an inch)
for Sunday night & Monday. Oh well –
can’t complain – it IS Winter now!

Have you noticed the gas prices?
Ours dropped to an unheard of
$2.39/9 lately! WOW! I only needed
a quarter tank but gladly filled it up
with those prices! (Who knows how
long we’ll have that blessing!?)

Hope you are all well, happily enjoying
whatever you are doing this Saturday.

Hugs;

Pammie

Oooooooops! Forgot (for two days now) to
post these:

Baby blanket # 1 for Crisis Pregnancy Mobile Unit

This is the blanket made from the (already knit) middle square my friend
gave me many years ago. She gave me 6 knit squares she’d worked on as
test knits – she was trying out various patterns for a sweater & didn’t know
what to do with the ‘practice squares’ so she gave them to me. I used up
some of my extra baby yarns & just crocheted the border. I sent her a photo
of it & she said she wished she had more squares so she could see what
else I’d come up with to make out of them!

Starting “The List”

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

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

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

LOTS OF HOLIDAY RECIPES!!! GOTTA SHARE!

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

Upside-down Cranberry Pecan
Cinnamon Rolls

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

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

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

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

Turkey Meatloaf

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

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

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

(recipe: foodnetwork.com)
————————-

Bacon-wrapped Green Beans

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

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

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

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

3-Ingredient Cranberry Salad

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

Mix ingredients together – Makes
about 8 servings

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

Roasted Sweet Potatoes w/
Honey & Cinnamon

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

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

(recipe: foodnetwork.com)
————————–

Maple Crockpot Ham

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

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

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

Lovin’ Onions Casserole

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

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

(recipe: mrfood.com)
——————————-

Eggs Benedict Casserole
(1 hour or overnight)

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

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

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

(recipe: mrfood.com)
———————————

Pecan Pie

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

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

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

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

(recipe: realhousemoms.com)

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

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

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

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

Enjoy your day!

Hugs;

Pammie