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

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Getting Closer – more ‘last minute’ Recipes!

Very glad we didn’t get any snow-temps. in the 30’s (great snow temps.) but although it’s rather gloomy outside, we can still move about/drive/walk, etc. in ‘GLOOM’!!! YAY! I still have some presents to wrap but, other than cooking on Christmas Day, I’m done! (Have to write out some Thank You cards to my special needs students & their families for gifting me with some very nice presents).

LOTS of great holiday recipes coming in – today it’s going to be mostly desserts – some are ‘last minute’ friendly (quick to make).

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

Cranberry Pecan Crisp

2 C. fresh cranberries (can use
frozen – don’t need to thaw)
1 C. sugar
1 1/2 C. flour
1 C. rolled oats (can use quick-cooking)
1/4 C. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 sticks butter (12 T.) melted
1 tsp. vanilla
1 C. chopped pecans (or walnuts)

Preheat oven 350 degrees F.
Spray a 2 qt. baking dish with nonstick
cooking spray. Combine cranberries &
sugar & add to dish. In a bowl mix, using
a spoon, flour, oats, brown sugar, cinnamon,
melted butter & vanilla – drop on top of
cranberries/sugar. Sprinkle top with nuts.
Bake 45 minutes until bubbling & brown
on top. Serves about 6

(recipe: thesouthernladycooks.com)
——————————
Cranberry/Pecan Cake Mix Cookies

1 box white cake mix
2 eggs
8 T. melted butter
1 C. dried cranberries (Craisins)
1 C. chopped pecans

In large bowl mix all ingredients &
refrigerate 1 hour.
=
Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray & drop cookie dough
by spoonfuls onto sheet -about golf
ball size.
NOTE: this dough is so sticky you may
need to use 2 spoons to get the mixture
off of one spoon. Bake 10-12 minutes
until golden around edges.
Makes 20-25 cookies (depending on size
you make them).

(recipe: thesouthernladycooks.com)
——————————
Crunchy Peanut Butter Balls

2 C. crunchy peanut butter (or smooth,
if you like)
1 stick butter or margarine (1/2 C. or
8 T.)
2 C. powdered sugar
2 C. Rice Krispies cereal
2 C. semi-sweet chocolate chips
2 T. shortening (Crisco – do not substitute
butter or margarine)

Cover a baking sheet with waxed paper.
You can do this in the microwave OR
on stovetop: Melt peanut butter &
butter together. In a bowl mix powdered
sugar & cereal – mix together with peanut
butter mixture (poster uses a wooden
spoon). Form into balls about 1-inch
& place on prepared sheet. Chill 1 hour.

Chocolate Coating:
Melt chocolate & shortening (either on
stove or microwave*) Dip balls in mixture
& place back on sheet. Keep chilled until
firm – about 1 hour. Makes 3 dozen (depenging
on the size you make them).

*In microwave poster did them about 2 1/2
minutes, stirring well.

NOTE: the addition of shortening creates a
smoother & more manageable consistency
than just melted chocolate alone. Doing this
helps to make a more evenly coated product.

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

Creme de Menthe Brownies
(Paula Dean)

4 oz. unsweetened baking chocolate
1 C. unsalted butter
4 large eggs
2 C. granulated sugar
1/2 tsp. salt
1 tsp. vanilla
1 C. flour

Filling:
1/2 C. unsalted butter, softened
2 C. powdered sugar
4 T. green creme de menthe (or
use green food coloring plus a
dash of peppermint extract)

Icing:
6 oz. semi-sweet chocolate chips
6 T. unsalted butter
===
NOTE: Where it says ‘use a double
boiler’ you can do this in the micro-
wave using a glass bowl, make sure
to monitor closely & stir a few times.
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick cooking spray.

Brownies:

In a double boiler, melt baking
chocolate & 1 C. butter over
simmering water; cool slightly.
In medium bowl beat eggs using
a whisk until blended; add 2 C.
gran. sugar & continue whisking
until mixture is light & fluffy. Add
cooled chocolate mixture, salt,
vanilla & flour – keep whisking
until thoroughly blended. Pour
into prepared pan & bake 25 minutes.
Remove from oven & cool in pan.
=
Filling:

Using an elec. mixer on medium speed
beat 1/2 C. butter & conf. sugar until
well blended. Stir in creme de menthe
& blend well – spread over cooled
brownies. Refrigerate in original pan until
filling is firm.

Icing:

Melt choc. chips & 6 T. butter in top of
double boiler, stirring until smooth.
Pour warm glaze over filling & tilt pan
to distribute icing evenly. Refrigerate
until chocolate hardens.

To Cut Brownies:

Allow brownies to come to room temp.
in the pan so chocolate doesn’t crack,
then cut them into squares. Serves 48

(recipe: geniuskitchen.com)
—————————————-
Peppermint Candy Popcorn

10 C. popped popcorn
1 C. chocolate chips
1 C. white chocolate chips
1/2 C. holiday chocolate M & M’s
candies
1/2 C. white peppermint M & M’s
candies

Line a large flat rimmed baking sheet
with parchment paper. Spread popped
popcorn on sheet. In a saucepan over
medium heat, melt choc. chips until
smooth. In another saucepan, melt
white choc. chips until smooth – drizzle
both chocolates over popcorn. Sprinkle
covered popcorn with both M & M
candies (while chocolate is still soft).
Let mixture set until chocolate is set.
Break into pieces before serving.
Makes 10 Cups

(recipe: ourtableforseven.com)
——————————–
Cranberry Fluff
(overnight recipe)

1 (8 oz) bag fresh or frozen cranberries,
chopped into small pieces
1 C. granulated sugar
1 (8 oz) can crushed pineapple with
juice (do not drain)
1 1/2 C. miniature marshmallows
1 1/2 C. shredded coconut
1 (8 oz) tub Cool Whip, thawed
1 C. chopped nuts (your choice)

In large bowl add chopped cranberries &
sugar – stir. Add pineapple & juice; stir in
marshmallows, coconut, Cool Whip &
nuts – stir. Refrigerate overnight for
best results to let ingredients blend.
Serves 8-10

Keeps well for several days refrigerated.
Recipe can be doubled. Serve as a side
dish or dessert.

NOTE: If you want to make more pink add
a few drops of red food coloring

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

Cheese Ball Bites

1 (8 oz) pkg. cream cheese, softened
4 oz. mascarpone cheese, softened
6 oz. finely grated sharp white Cheddar
cheese
salt/pepper, to taste
3/4 c. finely chopped pecans (regular or
candied)
3/4 C. chopped dried cranberries
1/2 C. thinly sliced chives
1/4 C. finely chopped parsley

Place cream cheese & mascarpone cheese
in a bowl. Using an elec. mixer or large
spoon, mix until thoroughly combined.
Add Cheddar cheese & salt/pepper – mix
until well combined. Roll mixture into
bite-sized balls. Place cranberries on one
flat plate (or pie plate) & pecans on another –
one a third plate mix chives & parsley. Roll
1/3rd of balls in pecans – 1/3 in cranberries –
1/3 in herbs. Refrigerate until ready to serve.
Place toothpicks in balls & serve.
Serves 12

(recipe: dinneratthezoo.com)
——————————-
Homemade Chex Mix

3 C. Corn Chex cereal
3 C. Rice Chex cereal
1 1/2 C. Wheat Chex cereal
1 1/2 C. oyster crackers
1 C. cheese crackers
1 C. pretzel twists
1 C. mixed nuts
6 T. butter, melted
2 T. Worcestershire sauce
1 1/2 tsp. seasoned salt*
3/4 tsp. onion powder

In large microwave-safe bowl place
all cereals, crackers, pretzels & nuts.
In a bowl or glass measuring cup mix
melted butter, Worc. sauce, seasoned
salt & onion powder – pour over cereal
mixture & toss to coat evenly. Microwave
5-6 minutes, stirring thoroughly every 2
minutes, then spread on paper towels to
cool. Serve immediately or store in a
sealed container up to 1 week.
Serves 24

*Poster highly recommends Penzeys
smoky seasoned salt

NOTE: you can omit nuts & use more
crackers & pretzels if desired. (When
poster makes this for children she uses
rainbow colored goldfish crackers instead
of regular cheese crackers)

(recipe: dinneratthezoo.com)
———————————
Triple-cheese Bacon/Spinach Dip

10 slices bacon, cooked until crispy,
drained & chopped
1 (8 oz) pkg. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1 tsp. garlic powder
1 tsp. paprika
1 lb. frozen chopped spinach, thawed/
squeezed dry
1 C. freshly grated Parmesan cheese
1 C. shredded Mozzarella cheese, divided

1 baguette, sliced/toasted (or other dippers)

Preheat oven 350 degrees F.
In large bowl mix cream cheese, mayo, sour
cream, garlic powder & paprika – season with
salt/pepper. Fold in chopped spinach, bacon,
Parm & 3/4 C. mozzarella cheeses. Transfer
dip to a baking dish & sprinkle top with
remaining 1/4 C. Mozzarella cheese. Bake
25-30 minutes until golden & bubbly.
Serves 8

(recipe: delish.com)
——————————–
French Dip Pinwheels
(appetizer)

Pinwheels:
2 T. butter
2 large onions, thinly sliced
2 sprigs fresh thyme
kosher salt
ground black pepper
flour
2 (8 oz) tubes crescent dough
8 slices Provolone cheese
1/2 lb. deli roast beef
2 tsp. freshy thyme leaves

Au Jus:
1 T. butter
1 clove garlic, minced
1 1/2 C. (low-sodium) beef stock
1 T. Worcestershire sauce
1/4 tsp. freshy thyme leaves

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat,
melt butter. Add onion & thyme
sprigs – cook, stirring occasionally,
until onions begin to softened &
turn golden, 5 minutes. Season
with salt/pepper – reduce heat
to medium. Continue cooking,
stirring occasionally, 10-15
minutes more until onions are soft &
caramelized.

Assemble Pinwheels:

On a lightly floured surface, unroll
crescent dough – separate into 2
rectangles, pinching together seams.
Top each rectangle with Provolone,
roast beef & caramelized onions.
Starting at short side, roll up each
rectangle, pinching edges to seal.
Cut each roll into 4 slices & place on
prepared pan, cut sides up – top with
thyme leaves. Bake 35 minutes until
dough is golden.

Au Jus:

In small saucepan over medium heat
melt butter. Stir in garlic & cook 1 minute.
Add broth, Worc. sauce & thyme leaves –
season with salt/pepper. Simmer 10
minutes until slightly reduced. Serve
pinwheels warm with Au Jus for dipping.
Makes 10 servings.

NOTE: Be sure to roll them extra tight so
they don’t come apart when dipping.

(recipe: delish.com)
——————————-

(I threw this one in because I know that it’s a holiday recipe)

Southern Pea Salad

1 (16 oz) bag frozen sweet peas, thawed/
uncooked (can use canned)
2 eggs, hard-boiled/chopped
4-6 slices bacon, cooked crisp & crumbled
(or 1 C. cooked/chopped ham)
1/2 C. chopped green onion (can use regular)
1 C. shredded Cheddar cheese (or any kind)
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (or 1/2 C. chopped celery)
dash cayenne pepper
1/2 C. mayonnaise
1/2 C. sour cream

Combine uncooked, thawed peas, eggs, bacon/
ham (or both), onion, cheese, pepper/salt, garlic
powder, celery & cayenne in a large salad bowl.
Mix in mayo & sour cream. Refrigerate a few hours.
Serves 6-8

(recipe: thesouthernladycooks.com)
======================
Hard to believe TOMORROW is CHRISTMAS
EVE! Seems the days are just flying by!

Hope you are all in the ‘home stretch’ of all
of your holiday preparations. Amidst it all –
remember to REST/RELAX a bit, ENJOY the
times – with friends/family, etc.
These ARE the times of our lives. To quote
a saying I have on my computer room wall:

“Enjoy the little things in life because, one day,
you’ll look back & realize they were the BIG
things!”
(Robert Brault)

Hugs;

Pammie

 

More Holiday Recipes!

We had a very light ‘dusting’ of snow last night (not enough to even worry about!). I noticed that our weather now says some freezing rain/snow possible tomorrow – oh well, we knew it was to be expected.

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

Soft Cinnamon Roll Cookies

3/4 C. butter, softened
1 C. sugar
1/2 tsp. vanilla
3 C. flour
1 tsp. baking soda
3/4 C. buttermilk

Filling:

2 T. butter, softened
1/2 C. brown sugar
1-2 T. cinnamon

Glaze:

2 C. powdered sugar
1/2 tsp. vanilla
3-4 T. milk

In large bowl cream butter & sugar
until creamy; mix in vanilla. Add baking
soda to buttermilk & stir. Add 1 C. flour
slowly to butter mixture until combined.
Pour in buttermilk/soda & mix until
combined. Add rest of flour to mixture &
mix just until combined (do not over mix).
Refrigerate dough at least 1 hour
=
Preheat oven 350 degrees F.
Spray cookie sheets with nonstick cooking
spray (or) line with parchment paper.
Generously flour countertop with flour. Turn
out dougn onto flour & shape into an approx.
12″ X 8″ rectangle, about 1/4″ thick. (Dough
will be very sticky). Spread butter evenly over
dough then sprinkle with brown sugar &
cinnamon. Roll up dough from long side, slowly
nudging it up as tightly as possible without
breaking the dough (don’t worry if there are some
little places that open up – lightly pinch them closed).
Refrigerate about 15 minutes then slice into 1″ slices,
wiping the sharp knife between cuts. Place cookies
on prepared sheets, at least 2 1/2 inches apart –
they will spread. Lightly reshape cookies into circles,
if needed, making sure the cinnamon sugar is showing
in spirals. Bake 18-20 minutes until lightly browned.
Transfer baked cookies to wire racks immediately to
cool.

After they’ve cooled: mix glaze ingredients until
smooth & desired texture – spoon glaze to completely
cover cookies & give them enough time to set up
before serving.  Serves 12

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

Mashed Sweet Potatoes w/Browned Butter

2 lb. sweet potatoes, fully baked/slightly
cooled
1/2 C. heavy cream
2-4 T. brown sugar
1 stick butter, divided
salt/pepper
nuts for topping (optional),
pecans, walnuts, your choice

While potatoes are cooling make browned
butter: Cut 5 T. butter into small pieces &
place in saucepan over medium heat – melt.
Turn up heat to medium-high & allow to start
a small boil. Continue stirring so butter solids
don’t stick or burn on bottom – continue
stirring gently making sure the solids aren’t
sticking to bottom & so it doesn’t boil over.
After 5-10 minutes butter will start to turn a
nice caramel color & start to smell fragrant
(it has a very nutty smell & taste when browned).
BE VERY careful not to allow butter to burn (it
can go from brown to burned very quickly.).

Peel slightly cooled potatoes & place in a large
bowl-mash using a potato masher or elec. mixer.
Add cream, remaining butter & 2 T. brown sugar.
Use remaining potato water to thin out your potatoes
to your liking. Season with salt/pepper & adjust
sweetness with more brown sugar, as needed.
From here you have 2 choices: Mix in browned
butter completely or pour it over the top when
serving. Top with chopped nuts & serve.
Serves 4

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

Sausage Quiche Squares
(appetizer)

1 lb. bulk pork sausage
1 C. shredded Cheddar cheese
1 C. shredded Monterey Jack cheese
1/2 C. finely chopped onion
1 (4 oz) can chopped green chilies
1 T. minced jalapeno pepper (optional)
10 large eggs
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet cook sausage until no longer
pink; drain & place in prepared dish.
Layer with cheeses, onion, chilies &
jalapeno (if using). In a bowl beat
eggs & seasonings – pour over cheese
in dish. Bake, uncovered, until a knife
inserted into center comes out clean –
18-22 minutes. Remove from oven &
cool 10 minutes then cut into 1-inch
squares.  Makes about 8 dozen

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

Cookie Dessert Bread

2 (5 oz, ea) tubs Vanilla Greek yogurt
1 1/2 C. self-rising flour
1/2 C. sour cream
1 1/2 C. Chocolate chips & 1/3 C. for topping
1 T. vanilla

Glaze:
1 C. powdered sugar
1 T. vanilla
1-2 tsp. milk or heavy cream (can use non-dairy
milk)

NOTE: you can use all non-dairy yogurt in place
of Greek yogurt & sour cream
=
Spray a bread loaf pan with nonstick cooking
spray.
Preheat oven 350 degrees F.
In medium bowl combine flour, sour cream,
sugar, yogurt, vanilla & choc. chips (reserving
1/3 C. extra for topping) – mix well. Pour
mixture into prepared pan & bake 45 minutes
to 1 hour. Check at 45 minutes – bake until a
toothpick inserted into center of loaf comes out
clean. Let cool completely then invert to a wire
rack to finish cooling.

Glaze:

While bread is baking, make glaze. Mix
powdered sugar, vanilla & milk/heavy cream
together (add milk, a little at a time, so that
it doesn’t turn too watery). Pour glaze over
cooled bread & top with choc. chips.
Serves 16

(recipe: wishesndishes.com)
——————————————

Crockpot Horseradish Cheese Spread

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

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

(recipe: themagicalslowcooker.com)
—————————
Crockpot Brown Sugar Meatloaf

3 lb. extra lean ground beef
1 1/4 C. Italian seasoned bread crumbs
1 C. milk
4 large eggs
2 pkts. dry onion soup mix
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground ginger

Topping:
2 C. ketchup
1 C. brown sugar (light or dark)
2 tsp. Worcestershire sauce

Line crockpot with a crockpot liner or
spray insides with nonstick cooking spray.
Using your hands, in large bowl combine
ground beef, breadcrumbs, milk, eggs,
soup mix, salt/pepper & ginger. Place
mixture in bottom of crockpot & shape
into a loaf shape, keep it away from the
sides of the crockpot. Cover & cook on
Low 6-7 hours (until meat thermometer
inserted into center of loaf reads 160
degrees F.) About 1/2 hour before
end of cooking time  in small bowl
mix ketchup, brown sugar & Worc.
sauce – evenly spread over top of loaf;
finish cooking. Carefully remove loaf
from crockpot by either pulling the
liner with meatloaf inside or use
2 spatulas to lift loaf up & out of
crockpot. Place on a serving platter.
Serves 10

Freezer Instructions: Mix meatloaf
together & place in a 1 gallon ziplock
freezer bag (or foodsaver bag) – flatten
as much as possible inside bag. In 1 qt.
freezer bag mix topping ingredients. Seal
& freeze with meatloaf – Place smaller
bag inside bag with meatloaf & seal
larger bag closed by hand (or seal using
Foodsaver). Label bag with date prepared,
name of recipe, ingredients & cooking
instructions. Lay bag flat in freezer & allow
to freeze for several hours; then you can
stand the bag upright if needed. Contents
of meal must be allowed to thaw completely.
Remove from freezer, place in fridge until
completely thawed (about 24 hours). Remove
topping bag & set on a plate in fridge until
needed. Follow remaining directions in
recipe.

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

Crockpot Crustless Brown Sugar Pumpkin
Pie
(Done in crockpot with removable insert)

1 (15 oz) can pumpkin puree (Libby’s)
1 (12 oz) can evaporated milk
2 eggs
3/4 C. brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. salt

Line crockpot with foil & spray with nonstick
cooking spray*. Mix all ingredients in medium
bowl using a whisk, until smooth. Pour mixture
into prepared crockpot; cover & cook on High
2 1/2 hours until filling is set KEEP LID ON FOR
ENTIRE COOKING TIME. When cooking time is
done, remove lid. Remove ceramic insert from
base & place on a cooling rack 30 minutes.
(Poster serves hers with ice cream – if you want
to serve this cold, place insert in fridge.
Serves 8

*Poster uses 2 pieces of heavy-duty foil- she
makes a bowl at the bottom of the crockpot &
layers each piece on top of the other. She also
notes that it is easier to remove the foil with
the pie in it
after pie has cooled completely.

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

Crockpot Spinach & Artichoke Dip

8 oz. cream cheese, softened/cubed
2 cloves garlic, minced
1 (14 oz) jar/can artichoke hearts, drained
& chopped
1 C. mayonnaise
1/3 C. sour cream
1 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese

Place all ingredients in 2.5 to 3.5 qt. crockpot-
stir to combine. Cover & cook on Low 2-3
hours, stirring occasionally until dip is hot &
all cheeses have melted. Serve in a bowl or
from crockpot on Warm setting.
Serves 10

NOTE: This dip can easily be turned into a
pasta sauce by adding 2-3 C. milk, Half & Half
or cream after dip has cooked. Slowly stir in
milk until it reaches a pourable consistency.
Serve over any type of cooked pasta..

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

Crockpot Chili Cheese Dip

2 cans Ro*TEL (poster used 1 can Mexican-
style & 1 can Chili Fixin’s)
1 can Wolf brand chili – homestyle flavor
1 (32 oz) pkg. Velveeta, cubed
1 T. chili powder

Pour Ro*Tel in bottom of crockpot; add
Velveeta & pour Wolf’s chili on top.
Sprinkle top with chili powder & stir.
Cover & cook on Low 1 hour, stirring
occasionally. If cheese has not blended,
cook another 1/2 hour, stirring
occasionally. Serve with corn chips for
dipping. Serves 12

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

Sugar & Spice Pecans

1 egg white
1 T. water
1 C. sugar
1 tsp. salt
1 tsp. cinnamon
1 lb. pecan halves (about 2 C.)
(can use other nuts)

Preheat oven 300 degrees F.
Lightly grease a large, rimmed baking
sheet. Place egg white & water in a
bowl – beat using elec. mixer until
frothy. In a separate bowl, stir together
sugar, salt & cinnamon until well blended.
Pour pecans into frothed egg whites & stir
to coat well. Take a handful of nuts at a
time & gently toss them in the sugar
mixture with your fingers. Place on a
baking sheet & bake 30-40 minutes,
stirring every 10 minutes.

(recipe: southernplate.com)

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

Hope all of your holiday plans are coming
together nicely.

Hugs;

Pammie

More Catching Up to get done

Lately my days/weeks have been jam-packed with at least ONE thing to get done every day; that’s fine but it really makes planning for said things difficult when I don’t know when I’m going to be babysitting! Was kind of holding my breath yesterday (HOPING I wouldn’t get a text) – we spent a good 3 hours at the car dealership waiting for them to install a part on my van heater. I was really wondering WHY it was taking so long since they ordered the part & assured me it would be in Monday. (turns out they had to remove the entire dashboard to get to the heater part!). Finished knitting the peach baby blanket and (silly me) didn’t bring any other knitting – was REALLY getting bored: read 6 magazines, ate a little of their free popcorn, drank some free coffee – finally we were ready! Since I didn’t get ‘the text’, was able to get almost all the grocery shopping done for the coming holiday. I wanted to give one of our adult helpers in my special needs group a loaf of some sort of fruit bread – finally settled on Apple Cinnamon (and will add applesauce instead of water) to the mix (YES-I’m always looking for a QUICK fix for baking, so I bought a mix!).  Also, every year we give our mail person/lady a plate of cookies so I bought some at our local grocery store – they look homemade, so we’re good there! (CHECK! One more thing off my to-do list!). Tonight is my Panera Knit/Crochet group’s Christmas gathering. I like to treat the ladies to Panera chocolate chip cookies & I add mini candy bars to the platter – my way of saying Thanks for being a part of my group. (Ordered Panera cookies on line – CHECK!). HOPEFULLY after tomorrow night I’ll be pretty much free of the dreaded ‘GOT-TO-DO’S’! Was able to purchase most of what I put in my guys Christmas stockings at the drug store today so that’s also done! CHECK!

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

Cake Mix Snickerdoodle Cookies

1 (16.5 oz) box deluxe moist yellow
cake mix
2/3 C. butter, softened
2 eggs
1/2 C. sugar
3 tsp. cinnamon

In large bowl combine
dry cake mix, butter & eggs – chill
1 hour.
=
Preheat oven 350 degrees F
Spray a baking sheet with nonstick
cooking spray. In a small dish mix
sugar & cinnamon together. Roll
dough into 1-inch balls & roll in
cinn/sugar mixture – place on
prepared baking sheet 2 inches
apart. Bake 10-12 minutes
Makes 25-30 cookies

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

Apple-Cranberry Crumb Bars

1/2 C. butter
1 box (2 layer) yellow cake mix
2 eggs, divided
1 tsp. cinnamon
2 (8 oz, ea) pks. cream cheese,
softened
1/2 C. sugar
2 Gala apples, peeled/chopped
1 C. fresh or frozen cranberries

Preheat oven 350 degrees F.
Line 9 X 13″ baking dish with foil, with
ends of foil extending over sides. Micro-
wave butter in large microwaveable bowl
on High 1 to 1 1/2 minutes until melted.
Add dry cake mix, 1 egg & cinnamon; beat
using elec. mixer until blended. Press 2/3
of dough onto bottom of prepared pan. Beat
cream cheese & sugar using elec. mixer until
blended. Add remaining egg; mix well-spread
over crust & top with fruit. Pinch small pieces
of remaining dough between your fingers; press
lightly into cream cheese layer. Bake 45-50
minutes until center is almost set. Cool completely
& refrigerate 1 hour. Using foil ‘handles’, lift
dessert from pan before cutting into bars.
Makes 32 bars

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

Crockpot Bacon/Cheeseburger Dip

1 lb. lean ground beef or turkey
8 oz. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz.) can diced tomatoes with
green chilies
1 (6 oz) pkg. real bacon bits, divided:
(reserve 2 T. for garnish)
1 tsp. dried parsley

Assorted dippers
=
Brown ground meat in large skillet/drain.
Over Low heat, stir in cheeses, tomatoes &
juices, bacon bits; cook, stirring frequently
until all is heated through & well blended.
Pour into 2 qt. crockpot; cover & cook on
Low 2-3 hours, stirring occasionally. Stir in
parsley & sprinkle with remaining bacon bits
just before serving.

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

Crockpot Breakfast Casserole

1 (30 oz) pkg. frozen shredded
hash brown potatoes
1 lb. bulk pork sausage, cooked/
drained
1 medium onion, chopped
1 (4 oz) can chopped green chilies
1 1/2 C. shredded Cheddar cheese
12 large eggs
1 C. milk (2%)
1/2 tsp. salt
1/2 tsp. black pepper

Spray insides of crockpot with nonstick
cooking spray. Layer half of potatoes,
sausage, onion, chilies & cheese – repeat
layers. In large bowl whisk eggs, milk,
salt/pepper – pour on top of mixture.
Cover & cook on Low 7-9 hours or until
eggs are set. Serves 12

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

Farmers Casserole  (OVEN)
(overnight recipe – possibly
breakfast?)

3 C. frozen hash browns
3/4 C. shredded Monterrey Jack or
Pepper Jack cheese
1 C. cooked, cubed ham
1/4 C. chopped green onion
4 eggs, well beaten
1 (12 oz) can evaporated milk
1/4 tsp. black pepper
1/2 tsp. salt

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Arrange hash browns evenly
on bottom of dish; sprinkle top with cheese,
ham, onions. In a small bowl combine eggs,
evap. milk & seasonings – pour over potatoes/
cheeses. Refrigerate overnight.

Preheat oven 350 degrees F.
Bake casserole 40-50 minutes until set.
Let rest 5 minutes then cut & serve.

(recipe: food.com/Mike Suddaby/FB)
—————————

Grandma’s Sweet & Sour Meatballs

2 lb. lean ground beef
2 C. plain bread crumbs
1 C. milk
1 egg
salt/pepper, to taste

Sauce:
1 C. chopped green bell pepper
1 (20 oz) can pineapple chunks in
juice (including juice)
1 C. chopped onion
2/3 C. brown sugar
1 C. ketchup
1 C. water
4 T. vinegar
4 T. Worcestershire sauce

Cooked rice, noodles or
mashed potatoes to serve 10

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking spray.
Mix all ingredients in large bowl –
form into balls & place on prepared
dish in single layer. Combine all
sauce ingredients in another bowl &
pour over meatballs. Bake 1 hour
uncovered. Serve over cooked noodles,
rice or mashed potatoes.  Serves 10

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

Reuben Nachos

1 large bag bagel chips
1/2 lb. deli corned beef, chopped
into bite-sized pieces
1/2 C. sauerkraut
1 1/2 C. shredded Swiss cheese
1 T. horseradish
Russian salad dressing, for serving
2 T. chives, finely chopped

Preheat oven 350 degrees F.
Scatter an even layer of bagel chips
on large rimmed baking sheet. Top
with half of sauerkraut, cheese &
horseradish. Add second layer of
bagel chips & top with remaining
sauerkraut/cheese/horseradish. Bake
until cheese is melted & chips are
slightly golden, about 10-15 minutes.
Drizzle nachos with Russian dressing
& garnish with chives. Serve warm.
Serves 8

(recipe: delish.com)
———————————–

Best Chicken Ever

4 boneless, skinless chicken
breasts cut in half (long way)
1 pkt. Ranch salad dressing mix
3/4 C. Panko bread crumbs
3/4 C. Parmesan cheese, grated
1/2 C. melted butter

Preheat oven 350 degrees F.
Spray a medium baking dish
with nonstick cooking spray.*
In medium bowl mix Ranch mix,
bread crumbs & Parmesan cheese.
Rinse chicken & pat dry using paper
towels. Melt butter in medium
microwaveable bowl. Dip each
piece of chicken into melted butter,
covering both sides. Press each
side of chicken in breading mix &
place in prepared dish. Sprinkle
rest of breading mix over chicken.
Bake 45 minutes.

*Poster also lined the baking dish
with foil, then sprayed with nonstick
spray – this prevents chicken sticking.

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

Easy Pistachio Pie

8 oz. cream cheese, softened
1 (3.4 oz) pkg. Jell-O pistachio instant
pudding mix
1 (20 oz) can crushed pineapple with
juices
1 C. miniature marshmallows
1 (8 oz) tub Cool whip (OR) 1 C.
heavy whipping cream whipped to
stiff peaks
1 prepared pie crust* baked & cooled

In large bowl beat cream cheese &
dry pudding mix until light & fluffy. Beat
in crushed pineapple with juices – stir
in marshmallows. Fold in Cool Whip
(or whipped cream). Spoon mixture
into pie crust & chill at least 2 hours.
Optional Toppings:
Beat whipped cream & powdered sugar
together until stiff peaks form – pipe
on top of pie.
Maraschino cherries
Chopped pistachios

*Poster uses Nilla Wafer Pie crust
There is enough filling for a 9.5 inch
pie plate – you can serve extra filling
as a dessert.

(recipe: momontimeout.com)

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

Hope all of your holiday plans are coming
together for you. I’m a List Maker – you will
find me with lists all over the place; my
attempt at trying to NOT FORGET anything!
(Example: today I had THREE grocery lists-
one for each of the two small grocers very
near to my house, One list for CVS and another
for Krogers). I read each of the store’s flyers
and then made my lists according to who had
the best prices for the items I needed to buy.
(Wish I’d remembered to bring my Kroger
list with me – planning on going there Weds.
but without that list I couldn’t remember who
had the best price on cream cheese or stick
butter, just to mention a few things . . . sigh).
(another example – while waiting at a red light
I suddenly remembered I needed to get gas
so I wrote that in BIG letters at the bottom
of my grocery list – just so I wouldn’t FORGET!)
…it worked!

Enjoy your day – enjoy your plans and try NOT
to STRESS over all the little things. NO MATTER
WHAT – life goes on. Better it go on with you
not having an ulcer over the stress of the moment.

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!!!

Cruisin’ Along

This was the week of ‘something going on EVERY day’ – in an hour we have to be at the car dealership to get my mini van looked at – smelling antifreeze BIG TIME. Weather is good (for December in Michigan, that is -) it’s raining (but it’s not SNOW!) and 36 degrees F.  Checking the upcoming week, no snow in the forecast – YAY!

Lots of recipes to share; I was going over my grocery list for the week of Christmas just to make sure I don’t forget anything (also went through all the Christmas presents for that same thing – I thought I was missing a present for one of the sons AND I AM! Checked the emails & they say it’s been delivered, so time to check the mailbox a little later today to make sure! Hope you HAVE all your presents that you might have ordered; seems this year that more people are stealing packages right off peoples doorsteps! Terrible!

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

 Sausage & Egg Hash Brown Cups

1 pkg. (Jimmy Dean) premium pork
sausage
1 (20 oz) pkg. refrigerated hash browns
4 oz. sharp Cheddar cheese, shredded
1 T. olive oil
salt/pepper, to taste
12 medium eggs
1/4 C. sharp Cheddar cheese, shredded
2 T. chives, thinly sliced

Preheat oven 400 degrees F.
Line a baking sheet with foil.
Divide sausage into 12 equal patties &
place on baking sheet – bake 15 minutes.
Increase oven temp. to 450 degrees F.
In large bowl combine hash browns,
1 C. cheese, olive oil, salt/pepper – toss
to combine. Generously spray 12 muffin
cups with nonstick cooking spray. Scoop
out rounded 1 quarter cup of hash brown
mixture & press into each cup. Use a spoon
or your fingers to pack mixture tightly. Spray
with additional nonstick cooking spray &
bake 15 minutes.
Reduce oven temp. to 350 degrees F.
Remove pan from oven & use a spoon to
carefully press hash browns down & up
the sides of each cup to create a ‘cup or
nest’ shape. Place 1 sausage patty in each
cup, trimming patties if needed. Carefully
top each sausage with an egg. Sprinkle
remaining cheese on top of each egg &
season with additional salt/pepper, if
desired. Bake 12-15 minutes until eggs
are set. Allow to rest 5 minutes before
carefully removing cups with a spoon.
Top with fresh cut chives, if desired.
Makes 12 cups

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

Seafood-lovers Baked Crab Dip

8 oz. cream cheese, softened
6 oz. Monterey Jack cheese, shredded
1/2 C. grated Parmesan cheese
1/4 C. grated onion
2 cloves garlic, minced
1/2 C. mayonnaise
2 dashes hot sauce (more if you like)
4 green onions, thinly sliced
1 (12 oz) pkg. lump crab meat, drained
1 (14 oz) pkg. Gorton’s Popcorn shrimp
(freezer section of grocery store)

Optional Dippers:
toasted baguette slices
crackers
chips
=
Preheat oven 425 degrees F.
Place shrimp on a baking sheet & bake
12 minutes, turning after 5 minutes.
In large bowl combine cream cheese, Parm.
cheese, onion, garlic, mayo & hot sauce-
mix until combined. Fold in green onion &
crab – being careful not to over mix. Remove
shrimp from oven & reduce oven heat to
375 degrees F.
Scoop crab dip into a 3 qt baking dish &
smooth top evenly. Bake 20-23 minutes
until top is golden brown. Remove from
oven & top with baked popcorn shrimp.
Return to oven & bake an additional
15 minutes. Serve with optional
dippers.  Serves 12

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

Cranberry-Cream Cheese Cookies

1 1/4 C. flour
1/4 tsp. baking soda
4 oz. cream cheese, softened
6 T. butter, softened
1/2 C. sugar
1 tsp. vanilla
1 C. dried cranberries, finely chopped
1/2 C. apricot preserves, divided
1/4 C. finely chopped pecans,
divided

In large bowl combine flour & baking
soda. In another bowl beat cream cheese,
butter, sugar & vanilla using elec. mixer until
blended -gradually beat in flour mixture.
Refrigerate 30 minutes. (Meanwhile):
Place cranberries in a small bowl; add
enough boiling water to cover – let stand
10  minutes until softened; drain.
Divide dough in half. Place 1 half between two
lightly floured sheets of waxed paper & roll
into a 9-inch square – repeat with remaining
dough to make second square. Remove top
sheet of waxed paper from first dough square
& spread half of preserves over dough to within
1/2 inch of edges. Top evenly with half of EACH:
cranberries & nuts – roll up, starting at one side
of dough & using bottom sheet of waxed paper
to help roll dough up. Wrap in plastic wrap &
repeat with remaining ingredients. Freeze logs
2 hours.
=
Preheat oven 350 degrees F.
Unwrap logs & cut each log into 18
slices. Cover 2 baking sheets with
parchment paper & place slices on
sheets – 2 inches apart. Bake 12-14
minutes until edges are golden brown.
Cool 1 minute on sheets then remove to
wire racks to cool completely.
Makes 18 cookies

(recipe: kraftrecipes.com)
———————————–
Easy Maple-Chocolate Fudge

1 (6 oz) pkg. pecan halves, divided
3 (4 oz, ea) pkgs. white chocolate
broken into small pieces
3/4 C. canned sweetened condensed milk
1 tsp. maple extract

Line a 8 X 8″ pan with foil with ends of foil
extending over sides. Reserve 25 pecan
halves & chop remaining nuts. In a micro-
wavable bowl, microwave chocolate & milk
on High 2-3 minutes until almost melted,
stirring after 2 minutes. Stir until chocolate
is completely melted & mixture is well blended.
Stir in maple extract & chopped nuts – pour
into prepared pan. Refrigerate 2 hours until
firm. Using foil “handles”, remove fudge from
pan before cutting into squares. Press 1 of the
reserved nuts into top of each square before
serving. Makes 25 pieces

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

Apricot Honey Pork Loin

1 (2-3 lb) pork loin
3 T. cooking oil
1/3 C. apricot preserves
1 T. spicy brown mustard
1 tsp. minced garlic
1/2 tsp. black pepper
1 tsp. soy sauce
fresh chopped parsley -garnish
(optional)

Preheat oven 375 degrees F.
Slice pork loin crosswise into 1/4 to
1/2 inch slices. Brown slices in oil
in skillet, on both sides. Whisk
remaining ingredients in a bowl.
Place browned pork slices in a
casserole dish. Pour apricot &
honey mixture over the slices.
Cover with foil & bake 35-40
minutes. (can add chopped
parsley before serving).
Serves about 8, depending on
size of the pork loin.

(recipe: thesouthernladycooks.com)
—————————————
Brown Butter Pork Chops w/Mushrooms

4 T. unsalted butter
2 cloves garlic, minced
3 thick-cut boneless pork chops
1 C. fresh mushrooms, sliced
1 T. dried oregano
1 T. dried thyme
1/4 C. flour
1 to 1 1/2 C. whole milk (or heavy cream)
salt/pepper, to taste

In large skillet over medium-low heat, heat
butter with garlic until melted – heat until
butter foams, stirring constantly to prevent
overflowing. Once foam subsides, continue
to heat until brown bits form at bottom of
skillet & a nutty aroma is produced. Add
chops & cook on each side until cooked
through, 3-5 minutes per side. Remove
cooked chops to a plate & tent loosely
with foil. Lower heat on skillet to Low
& add mushrooms, oregano & thyme to
butter – cook until mushrooms are slightly
softened & cooked. Whisk in flour until
no lumps remain. Slowly stir in milk until
desired gravy consistency is achieved.
Season with salt & pepper to taste. With
heat still on Low, return chops to gravy
for about 5 minutes. Serves 3

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

Crockpot Cheesy Bacon Ranch
Potatoes

4 medium potatoes, washed/sliced

1 (1 oz) pkg. Ranch dressing mix
1 medium onion, sliced into rings
1 lb. bacon, cooked/diced
2 1/2 C. Cheddar cheese, shredded
(reserve 1/2 C. )

Line a 4 to 4.5 qt. crockpot with foil
allowing enough extra to fold over
before cooking – spray foil with nonstick
cooking spray. Layer ingredients in
crockpot: potatoes, onion, bacon,
dry ranch mix & cheese into at least
2 layers. Once all ingredients are layered,
fold foil over top of potatoes. Cover &
cook on Low 4-6 hours. Garnish top with
remaining 1/2 C. cheese. Serves 4

NOTE: DO NOT forget to spray foil – if you
don’t some of the potatoes & cheese will
stick to the foil

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

5-ingredient Rocky Road Peanut Clusters

1 C. semi-sweet chocolate chips
1 C. butterscotch chips
1 T. vegetable oil or shortening
1 1/2 C. roasted/lightly salted peanuts
1 1/2 C. miniature marshmallows

Line a large baking sheet with waxed paper.
In large microwave-safe bowl melt choc. &
butterscotch chips & oil together. Heat on
High 30 seconds, stir & repeat until chips
are melted & smooth. Quickly stir in nuts
& marshmallows.
Drop spoonfuls of mixture
onto waxed paper (you can make them as
large or small as you wish). Refrigerate
sheet 15 minutes before serving/packaging.
Store leftovers in an airtight container.
Makes 24 (depending on size you make them)

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

Went to the doctor yesterday for my ‘every 3 month’
checkup & he was happy with the weight loss. We talked
about my diabetes and he said he’s still happy with how
I’m controlling it. Still have to wait on the blood test
results to see if my ‘radical weight loss idea’ really helped
lower my A1C (that’s a test for how your body handles
sugar – it’s a compilation of 3 months together) – am
really hoping it’s lowered some!

Try to stay warm, remember to take breaks so you
don’t OVER DO it! I’m really glad I started early
this year; still have to bake 3 loaves of banana bread
& wrap presents but those tasks can be spread over
several days so not so stressful – YAY!

Hugs;

Pammie

Almost there!

Slowly but surely we’re getting the decorating done – ONE tree up/ONE left to do (the tiny one on top of the baby grand piano). Got ALL the house decorations up – YAY! Last night while I was watching the cooking channel my husband comes in and says: “Let’s go – we’re going to try ONE MORE TIME to find your ceramic snowmen.” (Let’s just say I wasn’t really in the mood, but I went, anyway.) He poked & prodded spots I’d already checked multiple times but then . . . he says: “What’s in THIS box?” I said; “I don’t know – it’s not with the Christmas stuff, I didn’t check that.” He says: “Well, isn’t’ that a snowman sticking out?” YEP!!! YAY!!! I was thrilled, been bugged about not finding them for days now (prayed on it, too). While I’m putting them in their respective places he says “Let me see one of those” – he looks on the bottom & goes on line (I’d done this a few years ago but didn’t get anywhere) – turns out he found the company that makes them AND some that were for sale on EBay & Amazon! I checked – he said: “If you really like them – GET THEM!” So . . . long story short – I have three coming in the mail! SUPER! (I leave them up after Christmas because they just cheer up the house a bit).

This is one of them – I just love the details in them – each one looks like it’s knitted, etc. SO CUTE!

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

Pumpkin Cookies w/Brown Butter
Icing

Cookies:
1/2 C. butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 C. canned pumpkin puree
1 egg
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. clove
1 tsp. pumpkin pie spice

Icing:
3 C. powdered sugar
1/2 C. unsalted butter
1/4 C. milk
2 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl cream butter & sugars.
Add pumpkin, egg & vanilla -beat
until well-blended. In another large
bowl combine remaining ingredients
(all dry ingredients). Add dry to pumpkin
mixture & beat until just combined.
Drop on cookie sheets by Tablespoonfuls
& flatten slightly. Bake 10-12 minutes until
edges are lightly browned. Remove cookies
to a wire rack & cool completely.

Icing:
In medium bowl place powdered sugar. Melt
butter in a small saucepan over medium heat,
stirring frequently until golden brown. It will
develop brown flecks & a nutty fragrance –
about 10 minutes. Remove from heat, cool 2-3
minutes & pour over powdered sugar. Add milk
& vanilla – vigorously whisk mixture until smooth.
Icing should be thin enough to spread, but not
runny or drippy. Add additional milk or powdered
sugar as needed, to achieve desired consistency.
Spread approximately 1 T. icing on each cookie.
Allow to set before serving. Makes 36 cookies

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

Creamy Tomato Tortellini Soup

4 (14.5 oz, ea) cans Italian stewed
tomatoes
4 T. flour
4 T. butter, melted
2 tsp. salt
pepper, to taste
1/2 tsp. baking soda
2 C. Half & Half
1 C. chicken broth, warmed
1 (12-24 oz.) pkg. tortellini
(poster used fresh)

Place tomatoes in blender; add flour,
melted butter, salt & a dash or 2 of
pepper – blend until smooth (should
take a few minutes). Pour mixture
into a large soup pot & bring to boil
over medium-high heat, while
stirring. Reduce heat & cook 2-3
minutes.
In a large pot add water & salt –
bring to a boil & add tortellini. Cook
just enough so they are easy to bite
through – a few minutes. Drain & pour
cold water over cooked tortellini. Add
Half & Half & baking soda to tomato
pot -stir to combine. (it will froth up
a bit). Cook & stir occasionally,
until thickened, 8-10 minutes. Add
warmed chicken broth-stir to combine.
Add cooked tortellini just before serving.
Serves 6-8

NOTE: If soup gets too thick, add a bit
more chicken broth

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

Crockpot Salty/Sweet/Crunchy
Goodness (snack bark)

1/2 C. butter, sliced
1 (11.5 oz) pkg. semi-sweet chocolate chips
1/2 C. packed brown sugar
2 T. creamy peanut butter
2 C. corn chips, coarsely crushed
2 C. mini pretzel twists, coarsely crushed

Place all ingredients (except corn chips &
pretzels) in crockpot & stir. Cover & cook
on High 30-90 minutes, stirring occasionally.
Once chocolate is completely melted, add
corn chips & pretzels – gently stir until
everything is well coated. Line a cookie sheet
with parchment paper & spread mixture
evenly with a wooden spoon onto sheet.
Place sheet in fridge about 1 hour until
mixture sets up. Break into pieces &
serve. Serves 10-12

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

Shrimp in Mushroom Cream Sauce

1 lb. small shrimp, peeled/uncooked
3 T. unsalted butter, divided
1 (10.25 oz) can cream of mushroom soup
2 large buttom mushrooms, chopped
1 large clove garlic, finely minced
1 C. heavy cream
kosher salt/black pepper, to taste
2 T. grated Parmesan cheese (OR) Roman
cheese

Cooked basmati rice to serve 4

Melt 2 T. butter in large skillet over medium-
high heat. Add shrimp & cook until pink &
opaque on both sides; remove from pan.
Add remaining 1 T. butter to pan – turn heat
to High. Add chopped mushrooms & garlic,
cooking until mushrooms begin to sear. Mix
soup & cream in small bowl & pour into pan.
Add cheese & heat until soup mixture just
begins to boil. Place shrimp back into skillet &
heat through. Garnish with chopped fresh
parsley if desired.Serve immediately over
cooked basmati rice. Serves 4

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

Christmas Morning Punch

2 C. orange juice
2 C. cranberry juice
1 C. pineapple juice
1 C. ginger ale

Combine all ingredients in a
pitcher – serve cold.

(recipe: facebook)
—————————–

Cheesy Turkey/Bacon Sliders

15 slider buns
1 lb. shredded turkey
1 lb. bacon, cooked
1 (8 oz) pkg. sliced Provolone cheese
1/4 C. butter, melted
3 T. honey mustard
2 tsp. poppy seeds

Preheat oven 350 degrees F.
Slice slider buns horizontally & arrange
bun bottoms in a 9 X 13″ baking dish.
Layer turkey, bacon & cheese on top of
rolls & place tops on buns. Cut in between
the slider buns to separate. In a small
bowl mix butter, honey-mustard & poppy
seeds – brush mixture on bun tops to cover
the buns & drip between them.
Bake 20 minutes. Makes 15 sliders

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

Marshmallow Squares

1/2 C. peanut butter
1 (12 oz) pkg. butterscotch chips
1/2 C. butter
3 C. miniature marshmallows

Spray a 8 X 8″ baking pan with
nonstick cooking spray.
In small pot melt butter, chips &
peanut butter over Low heat. Cool,
add marshmallows & pour into
prepared pan. Allow to cool &
cut into squares.

(recipe: deliciousfoodhomemade.com)

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

Our weather is still holding out – (no snow) YAY!
I need to run to the drug store after I finish here –
so nice to not have to fight with scraping snow off
car windows, slipping & sliding on roads; I know it’s
coming but SUPER GLAD it’s not here . . . yet!

Hope your holiday plans are coming together – all
my presents (that I know of) are purchased, just
have to be wrapped (I’m notorious for waiting ’til
the last minute for that).

Stay healthy, warm & in a GREAT HOLIDAY spirit!

Hugs;

Pammie

How are YOU doing today?

It’s been a gloomy, gray day here with intermittent snow/freezing snow. Took me awhile (and the encouragement of a friend) to finally get me ‘up and out’ – I knew I needed to go to KMart for a few last Christmas gifts, just couldn’t seem to get motivated. When I texted her the weather report she responded that she was OUT the door (she had to go to the drug store) so I thought: “Guess I’d better get with it, too!” With our Michigan weather, you never know whether it’s going to be good, clear driving weather, or totally miserable. (It was a bit slippery, but I’m home safe). The good thing is: today is the ONLY day showing any snow activity so maybe we’re good!

Actually hit St. Vincent de Paul Thrift store, KMart & the grocery store so I’m happy those things got done. Now have the fixin’s for Chicken Parmesan & Cheesy Garlic noodles, Chili, Homemade Pizza, & Pork steak so that’s out of the way. My sweet (PUDGY) grandson (who’s almost 2) is now wearing size 4 clothes – he’s almost outgrown all his pants. Good thing St. Vincent’s had some size 4 stretch pants on sale! SCORE! (His Mom said that some of his jeans won’t get past his chubby little thighs!). Other than a few tiny ‘stocking stuffers’, I’m DONE with shopping! YAY! (am still a bit perplexed about a pair of thermal bottoms I ordered from Sears/KMart – their site said they were delivered – going to have to search the closet again – maybe I hid them TOO good!)

=========

Red Velvet Sugar Cookies

1 C. (2 sticks) butter, softened
1 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. vanilla
2 T. milk
1 T. red food coloring
3 C. flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
(approx. 1 C. coarse sugar, for rolling)

In large bowl whisk flour, cocoa, salt &
baking soda. In another bowl beat butter
& sugars until fluffy – add in eggs, vanilla,
milk & food coloring – beat until combined.
Gradually add in flour mixture & beat
until combined. Cover dough & refrigerate
at least 1 hour before baking.*

Preheat oven 350 degrees F.
Add approx. 1 C. granulated sugar into a
small bowl. Roll dough into 1″ balls then
coat with sugar from bowl & place on
sheet approx. 1 to 1/12 inches apart.
Bake 9-10  minutes until edges are
lightly browned. Let cookies stand
5 minutes before removing from sheet
to wire rack to cool completely.
Makes approx. 36 cookies

*Dough can be refrigerated overnight,
if needed

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

Pimiento/Cheese/Sausage Dip

1 (11 oz) container pimiento cheese spread*
1 lb ground sausage (your choice of heat),
cooked/drained/crumbled
1 (8 oz) pkg. cream cheese
1 C. salsa

After sausage has been cooked/etc. keep
in pan & add cream cheese & salsa. Stir
in pimiento cheese spread – cover & allow
cheeses to melt slowly over Low-medium
heat, stirring frequently. Do not allow
mixture to come to a simmer – you want it
to all melt together slowly. Once mixture
is combined & melty, serve immediately.
Serves 8

*Poster used Prices Southern Style pimiento
cheese spread
NOTE: you can keep this mixture in a small
crockpot on the “keep warm” setting while
serving.

(recipe: thecountrycook.net)
———————————–
Best Easy Broccoli/Beef Stir Fry

3 T. cornstarch, divided
1/2 C. water, plus
2 T. water, divided
1/2 tsp. garlic powder
1 lb. boneless round steak (or) 1 lb
charcoal chuck steak, cut into thin
3-inch strips
2 T. vegetable oil, divided
4 C. broccoli florets
1 small onion, cut into wedges
1/3 C. soy sauce
2 T. brown sugar
1 tsp. ground ginger

Hot, cooked rice to serve 4

In a bowl combine 2 T. cornstarch,
2 T. water & garlic powder until
smooth. Add beef & toss to coat.
In large skillet or wok over medium-
high heat, stir-fry beef in 1 T. oil until
beef reaches desired doneness –
remove & keep warm. Stir-fry
broccoli & onion in remaining oil
4-5 minutes; return beef to pan.
Combine soy sauce, brown sugar, ginger
& remaining cornstarch & water until
smooth – add to pan. Cook & stir
2 minutes. Serve over rice

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

Crockpot Pizza Bake

1 (16 oz) tub (8 biscuit) biscuits, cut
into sixths
1 lb. ground sausage; browned/drained/
divided
1/4 C. shredded Parmesan cheese
1 (8 oz) jar pizza sauce
1/2 C. bell pepper, chopped
2 C. shredded mozzarella cheese

Optional:
4 oz. can sliced mushrooms,
drained
1 (4 oz) can sliced olives, drained
=
Spray insides of crockpot with
nonstick cooking spray.
Place biscuit pieces in bottom of
crockpot. Sprinkle with 1/2 C.
cooked/drained sausage & 1/4 C.
Parmesan cheese; spread sauce
on top. Top with remaining
sausage. Layer peppers &
optional mushrooms/olives.
Top with cheese. Cover & cook
on Low 3 hours until center is
done & edges are golden.
Cool 10-15 minutes before
slicing & serving. Serves 6-8

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

Crockpot Turkey Chili

1 red pepper, diced
1 onion, diced
1 (13 3/8 oz) can tomato sauce
1 (19 oz) can red kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes
1 T. garlic powder
3 T. chili powder
1 T. ground cumin
1 T. paprika
1/2 T. dried oregano
1 tsp. cayenne pepper (or to taste)
2 lb. extra lean ground turkey
salt/pepper

Place all ingredients (except ground
turkey) to crockpot – stir well. Add
turkey & stir again so all is coated.

NOTE: wait until it’s cooked before
adding salt because chili powder
contains salt – you don’t want to
over salt it.

Cover & cook 8 hours on Low.
Serves 6

Serving suggestions:
Can be served over cooked rice,
cooked pasta and/or topped with
sliced avocado, plain Greek yogurt
or sour cream, chopped cilantro,
shredded Cheddar cheese, tortilla
chips or sliced jalapeno peppers.
RECIPE ALSO freezes well.

NOTE: This recipe also has a good amount
of liquid – if you want less liquid, cook it
with lid off for last hour or 2 (you might
want to increase heat to High at that
point) or transfer to a pan & cook off
some of the liquid. It also gets dried each
time you re-heat it.

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

Sugar Cookie Truffles

15 baked sugar cookies
1 (8 oz) pkg. cream cheese,
softened to room temp.
1 tsp. vanilla
pinch kosher salt
2 tsp. coconut oil
1 1/4 C. white chocolate chips
(Sprinkles – for garnish)

Line a small baking sheet with
parchment paper. In large food
processor, process cookies until
sandy.* In large bowl stir cream
cheese, crushed cookies, vanilla &
salt. Using a small cookie scoop,
form mixture into small balls &
place on prepared sheet – repeat
until all mixture used. Place sheet
in freezer 10 minutes.
Meanwhile – in a microwave-safe
bowl mix coconut oil & white choc.
chips – microwave on Low in 30-
second intervals, stirring in between,
until completely melted. When balls
are chilled, dip them in the chocolate
& place back on sheet. Sprinkle
immediately with sprinkles. When all
are dipped & decorated, place sheet
back in freezer for 10 more minutes
to set. Makes 15

*alternate method: place cookies in
a zip-lock back & crush into crumbs

(recipe: delish.com)
——————————-

4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. granulated sugar
1 C. flour
1 heaping C. chopped pecans
1/4 tsp. salt

(optional: 1/2 C.  semi-sweet
chocolate chips

Preheat oven 275 degrees F.
In large bowl using elec. mixer,
cream butter, sugar & flour. Fold
in pecans & salt – stir until combined.
(Mixture will be crumbly but will stick
to itself.) Roll dough into small balls
(about 1/2 “) & place on an ungreased
cookie sheet. (NOTE: You can wet your
hands to keep dough from sticking
to you).  Bake 45 minutes.
Let cool completely on sheet before
transferring to an airtight container.
They will keep for up to a week on the
counter or in the pantry. Makes 22

Optional Chocolate Drizzle:
Place chocolate chips in a microwave-
safe bowl. Microwave 1 minute; stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls into sauce.

(recipe: iwashyoudry.com)

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

Hope you are all warm & enjoying the
Holidays as they come.

Hugs;

Pammie

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!

ENERGY – Use it while you’ve got it!

Shopping – total: 7 places: drug store, bank, pick up a donated baby blanket, Kroger, another drug store, gas and lastly Gordon Foods – YAY, I’m DONE! Some days I have the energy to get it all done, some I don’t. Wasn’t exactly planning on all that running but it sort of all fit in a row, so now it’s done. As I’ve mentioned before, this coming Tuesday is the pick up for all the baby items for the Detroit Veterans Hospital’s baby shower – I have a pile of items that need to be photographed (the ladies like to see what everyone donated – especially the ones that can’t make it on pick up night). I keep putting off the photo chore (why? I don’t know…). Started a new baby blanket yesterday AFTER several attempts at starting one with a different pattern & different yarn – switched needle sizes, etc. finally just got fed up & ripped it out (maybe 2-3 inches done). I decided to do one with yarns I already have on hand – ones that aren’t exactly enough to make an entire blanket but are still nice. This one will be done in the “Feather & Fan” pattern using a donated yarn from many years ago (I LOVE this yarn but it’s no longer made – sigh). It’s a kind of terrycloth-like yarn in baby weight; the blanket I’m doing now starts out with about an inch of white fuzzy yarn for the bottom, then about 2 inches of a medium blue in Feather & Fan, followed by another strip of fuzzy white. Next will be a variegated blue/green/white yarn, white strip, etc. I think it will turn out good – we’ll see.

==========

Cake Mix Peanut Butter Bars

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

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

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine peanut butter, water &
egg, stirring until smooth. Stir in cake
mix until blended – spread into prepared
pan. Bake 20-25 minutes until puffed &
light golden brown. Cool completely.
Serves 24

Frosting:
In large bowl using elec. mixer, mix all
ingredients until smooth. Add more
powdered sugar or milk until you
reach desired consistency & spread
on top of bars.

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

Fresh Cucumber Salad
(overnight recipe)

3 medium cucumbers, sliced
1 C. sugar
3/4 C. water
1/2 C. white vinegar
3 T. minced fresh dill or parsley

Place cucumbers in a 1 1/2 – 2 qt.
glass container. In a jar with a
tight-fitting lid, shake remaining
ingredients until combined – pour
over cucumbers. Cover & refrigerate
overnight. Serve with a slotted spoon.
Makes 10-12 servings.

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

Cheesy Zucchini & Beef Casserole

1 lb. ground beef
1 lb. ground pork sausage
2 C. zucchini, diced
1 C. onion, diced
1 C. green pepper, diced
1 C. tomato, diced
1 C. water
1/2 C. shell macaroni, uncooked
2-3 tsp. dried oregano
2 tsp. salt
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Brown beef & sausage in skillet over
medium heat until fully cooked; drain
fat. Add vegetables, water, uncooked
macaroni, oregano & salt – bring to
boil, stirring often. Reduce heat to
Low; simmer 25 minutes until vegetables
& macaroni are tender & liquid is almost
absorbed. Stir occasionally, adding a little
more water if too dry. Remove from heat;
cover & let stand 10-15 minutes. Stir in
Cheddar cheese & spoon into prepared
dish; sprinkle top with mozzarella cheese.
Bake, uncovered, 5-10 minutes until cheese
is melted. Serves 6-8

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

Bacon-wrapped Jalapeno Popper Chicken

4 large jalapeno peppers (about 3 oz, each)
4 oz. cream cheese, divided into 4 pieces,
chilled
1/2 tsp. ground cumin
kosher salt/black pepper
4 small boneless skinless chicken breasts
about 5 oz each
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 lb.)

Wear gloves to protect your hands while
handling peppers – use a small paring knife
to cute stem-end off. Using knife, remove
ribs with seeds from inside peppers. Make
a cut down the length of the pepper from
top to tip; carefully, without breaking the
pepper in half, scrape out ribs & seeds.
Transfer peppers to a microwave-save
bowl. Add 3 T. water; cover tightly with
plastic wrap & microwave on High until
peppers turn olive green & are lightly
softened but still firm & hold their shape-
about 2-3 minutes. Let cool.
Stuff each pepper with a piece of cream
cheese, squeeze the walls around the
cream cheese to force out any air
pockets & seal jalapeno walls together.


In small bowl mix cumin, 1 T. salt & 1/2
tsp. pepper. Pound the chicken length-
wise down the breast to make a
rectangular 1/4-inch thick cutlet; sprinkle
with a quarter of seasoned salt & repeat
with rest of chicken & seasoned salt.
With one of narrow ends of chicken facing
you, lay a piece of Colby Jack cheese on
bottom of chicken cutlet. Place 1 stuffed
pepper crosswise on top of cheese about
2 inches from bottom; tightly roll up
chicken & cheese around the pepper,
folding in the sides as you roll – repeat
with remaining chicken & peppers.
Lay 5 strips of bacon on a clean work
surface so that the strips are slightly
overlapping (about 1/4 inch) & are wide
enough to completely cover a chicken roll.
Place 1 chicken roll at bottom of bacon
blanket – wrap bacon tightly over chicken
roll – repeat with rest of bacon & chicken
rolls.

Prepare grill for indirect grilling & heat
grill to medium-high heat.

Place bacon-wrapped chicken rolls
seam-sides down on cooler side of
grill. Cover & cook until bacon is
beginning to brown & cheese is
beginning to melt & ooze from sides,
15-20 minutes. Transfer rolls to hot side
of grill & cook until lightly charred,
1-2 minutes per side. Let cool 10
minutes before serving. Serves 4

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

Spicy Shrimp & Tomato Cream
Pasta

1 T. olive oil, divided
1/2 tsp. red pepper flakes
1 lb. shrimp, peeled/deveined
1/2 medium sweet onion, chopped
3 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1/2 C. heavy cream
1/2 tsp. Italian seasoning
1 (12 oz) pkg. pasta, cooked accordg.
to pkg. directions

Heat 1 T. oil in large pan; add red
pepper flakes & shrimp – cook 1
minute per side until completely
pink. Remove shrimp from pan &
set aside. Add remaining oil to pan
& cook onion over medium-high
heat 5 minutes; add garlic & cook
1 more minute. Add spaghetti sauce,
heavy cream & Ital. seasoning – simmer
5 minutes. Return shrimp to pan & stir
in cooked pasta. Serves 4

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

Crockpot Garlic Green Beans w/
Gorgonzola

2 lb. fresh green beans, trimmed/
halved
1 (8 oz) can sliced water chestnuts,
drained
4 green onions, chopped
5 strips bacon, cooked/crumbled,
divided
1/3 C. white wine or chicken broth
2 T. minced fresh thyme (OR) 2
tsp. dried
4 cloves garlic, minced
1 1/2 tsp. seasoned salt
1 C. (8 oz) sour cream
3/4 C. crumbled Gorgonzola cheese

Place green beans, water chestnuts,
green onions & 1/4 C. cooked bacon in
4 qt. crockpot. In small bowl mix wine,
thyme, garlic & seasoned salt; pour over
top. Cover & cook on Low 3-4 hours or
until beans are crisp-tender. Drain liquid
from beans. Just before serving, stir in
sour cream; sprinkle with cheese &
remaining bacon. Serves 10

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

Roasted Beets

2 bunches red beets
2 bunches golden beets
4 T. olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 T. butter, melted

*Trim leaves & bottoms off beets &
peel; cut golden beets into one-inch pieces &
place in a medium saucepan. Cover with
salted water & bring to boil – boil just
until a fork can pierce but still be some-
what hard, about 20 minutes.  Put on
plastic or latex gloves & repeat same steps
as above for red beets, placing them in a
separate saucepan & following above
directions.
——————
Preheat oven 450 degrees F.  10 minutes
after beets have been boiling.

Drain beets separate from each other.
Pour out beets on each half of a sheet tray
NOT touching in the center. Drizzle oil all
over beets & sprinkle with salt, pepper &
garlic powder. Roast approx. 15 minutes until
tender & just starting to brown. Remove red
beets to a serving bowl & drizzle on half of
melted butter. Repeat for golden beets,
pouring them over the red beets & drizzling
on rest of melted butter. Serves 4-6

*Start with golden beets by trimming top &
bottoms then place cut down & using a peeler,
peel down towards the board – lay on it’s side
& peel around as you turn the beet – repeat
with red beets.
Through entire process keep golden beets
separate from red beets

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

Pina Colada Ice Box Cake

1 (8 oz) pkg. cream cheese, softened
1/2 C. powdered sugar
1/2 tsp. rum extract
1 (13.66 oz) can coconut milk, divided*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (8 oz) tub Cool Whip, thawed
15 whole graham crackers
1 (20 oz) can crushed pineapple, drained
1 C. sweetened shredded coconut, toasted

In large bowl using an electric mixer, beat
cream cheese, powdered sugar & extract
until smooth. Gradually beat in 1 C. coconut
milk; add pudding mix & beat on Low speed
until smooth – fold in Cool Whip. Pour remaining
coconut milk into a shallow dish. Quickly dip
half of the graham crackers into milk, allowing
excess to drip off. Arrange in a single layer in
a 9 X 13″ baking dish, breaking to fit as needed.
Layer with half each of cream cheese mixture,
pineapple & coconut – repeat layers. Refrigerate,
covered, at least 4 hours before serving.
Serves 12

*You can usually find coconut milk in the aisle
of the grocery store that has drink mixes

NOTE: For a nutty coconut flavor, toast the 1/2
C. of coconut that goes on the top layer.
To TOAST the coconut:
Place coconut in a shallow pan in oven at 350
degrees F. for 5-10 minutes or cook in a skillet
over Low heat until golden brown, stirring
occasionally.

As the dessert sits in the fridge, the graham crackers
absorb the moisture from the coconut milk &
pudding mixture, softening to a cake-like texture.

(recipe: tasteofhome.com)

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

Our weather has been nice – today it’s in the
70’s & cloudy, but nice for being outside.

Gas prices have jumped up then back down,
from $2.98/9 to $2.89/9, now back to $2.93/9.
The GOOD thing is: I’m a Kroger customer &
using their Kroger card you accumulate FUEL
points: 100 points gets you $.10 cents off per
dollar of gas. Today was JACKPOT day: I got
$.30 cents off per gallon – YAY! (I paid $.2.69/9)
Love to save money.
OH – IF you are a Kroger customer & have their
Kroger card – (I learned this from a friend) – at the
bottom of your grocery receipt is a little paragraph
saying: TELL US HOW WE’RE DOING! If you read the
paragraph & do their little ‘on line’ survey you get
50 fuel points! Nice – they add up fast if you shop
Kroger regularly.

Hope you are in good health & enjoying your day!

Hugs;

Pammie