Oh boy … WHEE! (I think)

Yes, you could say my life, lately, is like a roller coaster ride. Spent most of yesterday trying to think of anything ELSE I could do to make son’s room ‘less cluttered’ AND attempted to think of new ways to protect my knitting projects & yarns. Texted oldest son today, asking if he knew ‘when’ the move was happening (since he has a pickup truck & middle son would ask for his help.) Turns out middle son spent the night at oldest son’s – they had a long talk and outcome is: Middle son is going to stay at his apartment. (for how long, we don’t know). I feel like a person who’s just been given a reprieve – my entire day was kind of in ‘limbo’ – no plans until ‘the move’ – not even what’s for dinner plans! Of course, I thanked the Lord, first, for this ‘new event’. Wow…all I can say is: WOW!

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

Chocolate Rice Krispie Balls

Balls:
1/2 C. peanut butter
3 T. butter, soft
1 tsp. vanilla
1 C. Rice Krispie cereal
1/2 C. chopped pecans
1 C. shredded coconut

Chocolate:
1 pkg. chocolate chips
1 square sweet chocolate

In large bowl mix ingredients
for balls & refrigerate 30
minutes. Form mixture into
balls & refrigerate another
hour.

Chocolate:

Place a large sheet of
waxed or parchment paper
on the counter. In a double boiler,
melt chocolate chips with the
sweet chocolate then drop the
balls into chocolate one-at-a-time
to coat. Lift balls from chocolate
& place on waxed/parchment
paper. Freeze to set.

(recipe: Facebook)
——————————

Ham Broccoli Pasta Casserole

1 1/2 C. cooked/chopped ham
1 1/2 C. dry, uncooked pasta (poster
uses small pasta shells)
1 C. frozen broccoli pieces (no need
to thaw or cook)
1/2 C. shredded Cheddar cheese
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken
soup (undiluted)
1 C. evaporated milk
4 T. butter (1/2 stick) melted
1/2 C. chopped green onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder

Topping:

4 T. (1/2 C.) butter, melted
1 C. crushed (Ritz/butter) crackers
1/2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
In large bowl combine ham, pasta,
broccoli pieces & cheese. In another
bowl combine chicken broth, soup,
milk, melted butter, green onion, salt/
pepper, mustard & garlic powder – mix
with a spoon & pour over ham/etc.
in other bowl. Mix all ingredients &
pour into at least a 2 qt. baking dish.
Bake, uncovered, 35 minutes. Remove
& stir. In a bowl combine topping
ingredients & sprinkle over partially
cooked casserole. Place back in oven
& bake, uncovered, another 40
minutes. Remove & let cool about
15 minutes before serving.
Serves 8

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

Crockpot Chicken Ratatouille

1 medium zucchini, sliced
1 medium yellow summer squash,
sliced
1 large red bell pepper, sliced
1 small eggplant, cut into chunks
4-5 large tomatoes, diced (OR)
1 (15 oz) can petite diced tomatoes,
drained
1/2 tsp. basil or 1/4 C. chopped
1 tsp. oregano
1/4 tsp. thyme (OR) 3-4 sprigs fresh
2 large cloves garlic, crushed
2 medium boneless skinless chicken
breasts, cut into 1 inch chunks

Place all ingredients into crokpot.
Cover & cook on High 3-5 hours, Low
4-6 hours. Serves 4-6

(recipe: bakeatmidnite.com)

———————————

Down-home Salisbury Steak

Patties:
2 lb. ground beef
1 medium onion, finely minced
1/2 green bell pepper, seeded/
finely minced
1 stalk celery, finely minced
2 T. fresh parsley, minced
1 clove garlic, finely minced
1/2 tsp. dry mustard
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper

Sauce:
6 T. butter
8 oz. sliced fresh mushrooms
(about 2 C.)
2 tsp. flour
2/3 C. chili sauce (like Heinz)
1/2 C. beef broth
2 tsp. lemon juice
2 tsp. Worcestershire sauce
dash bottled hot pepper sauce

Preheat broiler
In large bowl add meat, onion, bell
pepper, celery, parsley, garlic, dry
mustard, marjoram, thyme, paprika,
salt/pepper – lightly mix all together,
being careful not to overwork the meat.
Shape mixture into 8 patties about 3/4″
thick. Place on broiler pan & cook 12-14
minutes until done, turning halfway
through cooking time.

Sauce:
While steaks broil, prepare sauce. In
large saucepan melt butter; add mush-
rooms & cook 4-5 minutes over medium-
high heat until tender. Sprinkle with flour &
stir. Add chili sauce, beef broth, lemon
juice, Worc. sauce & hot pepper sauce –
Cook & stir until bubbly. Cook 1 minute
more. Serve sauce over patties.
Serves 4-6

(recipe: www.tasteandtellblog.com)
————————————-
Jalapeno Popper/Sausage Dip
(Crockpot – 3 qt)

1 lb. bulk spicy pork sausage
2 (8 oz, ea) pkgs. cream cheese,
cubed
4 C. shredded Parmesan cheese
(about 12 oz)
1 C. (8 oz) sour cream
1 (4 oz) can chopped green chilies,
undrained
1 (4 oz) can diced jalapeno peppers,
undrained

assorted cut fresh veggies, for dipping
=
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Using a slotted spoon, transfer sausage
to a 3 qt. crockpot. Stir in cream cheese,
Parm. cheese, sour cream, chilies &
peppers. Cover & cook on Low 3 to 3 1/2
hours until heated through. Stir before
serving. Makes 24 (1/4 C. each) servings.

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

Nutty Broccoli Slaw

1 (3 oz) pkg. chicken ramen noodles
1 (16 oz) pkg. broccoli coleslaw mix
2 c. sliced green onions ( about 2
bunches)
1 1/2 C. broccoli florets
1 (6 oz) can ripe black olives, drained/
halved
1 c. sunflower seeds, toasted
1/2 C. slivered almonds
1/2 C. sugar
1/2 C. cider vinegar
1/2 C. olive oil

(open Ramen noodle packet –
set aside seasoning packet) Crush
noodles & place in large bowl. Add
slaw mix, onions, broccoli, olives,
sunflower seeds & almonds. In a
jar with a tight-fitting lid, combine
sugar, vinegar, oil & contents of
seasoning packet – shake well.
Drizzle over salad & toss to coat.
Serve immediately. Serves 16

NOTES:
*To save calories, reduce vinegar
& oil from 1/2 C. to 1/3 C.

*Add 1 tsp. each: minced garlic &
ginger plus 1 T. toasted sesame oil
for an Asian twist to the dressing

*If you prefer a more neutral flavor,
use canola oil in place of olive oil

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

Crockpot Cinnamon Rolls

24 oz. refrigerated cinnamon
rolls (in tubes – cut into quarters,
divided)
4 eggs
1/2 C. whipping cream
3 T. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Spray insides of crockpot with
nonstick cooking spray. Place
a layer of cinnamon roll pieces
on bottom. In a bowl beat eggs,
cream, maple syrup, vanilla &
spices until blended – pour over
rolls. Place remaining roll
pieces on top & spoon a packed
of icing (from refrigerated rolls
tube) over rolls. Cover & cook
on Low 2 1/2 – 3 hours. Once
done cooking, drizzle rest of icing
packets over rolls. Serves 4

(recipe: weekendcollective.com)

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

Well, our weather is now VERY APRIL- it’s
pouring VERY hard (almost thought it was
hail earlier because it was hitting the
windows so hard!). Right now it’s 37
degrees F. with expected Winter Storm
Warning
for tonight through Sunday:
80% chance of freezing rain & possible
snow (high of 44 degrees F. tomorrow-
depending -we might stay home from
church). Then Monday night rain/snow
& chance of snow showers, low of
28 degrees F. BRrrrrrrr! (weirdness-
Weds. is a possible high of 52!) Ah,
Michigan – if I didn’t grow up here,
not sure I’d stay here!

Hope you are enjoying your weekend!

Hugs;

Pammie

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I KNOW Spring’s coming . . . but-

Looking at our local weather site, it looks like we’re going to have clear, sunny weather up to TUESDAY! NO SNOW (that we know of) – it’s been jumping from the low 20’s in the morning up to the 40’s by 4 p.m. – goofy, but typical MICHIGAN – sigh. (I remember when I was a young girl we got a huge dump of snow on Easter!).

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

Nut & Cinnamon Danish
(last minute quick recipe)

1/4 C. chopped walnuts
2 T. light brown sugar
1/2 tsp. ground cinnamon
1 (17.3 oz) pkg. buttermilk
biscuits – 8 to pkg)
4 oz. cream cheese, softened
1 egg
2 T. granulated sugar

Preheat oven 375 degrees F.
Spray 16 muffin cups with nonstick
cooking spray. In small bowl
combine walnuts, brown sugar &
cinnamon – mix well. Separate each
biscuit in half by gently pulling apart.
Place each biscuit half in a muffin cup
& press against bottom & sides to form
a crust. In medium bowl beat cream
cheese, egg & gran. sugar until smooth.
Evenly spoon mixture into cups &
sprinkle evenly with nut mixture.
Bake 10-12 minutes until edges are
golden. Allow to cool slightly then
serve warm. Makes 16

(recipe: mrfood.com)
——————————–

Creamy Carrot Soup w/Ranch
Whipped Cream

2 T. unsalted butter
1 large onion, thinly sliced
kosher salt/black pepper
1 clove garlic, chopped
1 lb. carrots, chopped
1 bay leaf
4 C. water/vegetable broth/or
chicken broth
1 C. heavy cream
1 1/2 T. (Hidden Valley Original
Ranch) salad dressing & seasoning mix

Melt butter in large pot over medium-
high heat. Add onion & cook, stirring
often, 8-10 minutes. Season with salt/
pepper. Add garlic & cook 2 minutes. Add
carrots & bay leaf – season with salt/pepper.
Cook, stirring occasionally, until carrots begin
to soften, about 5 minutes. Add water or
broth – bring to a simmer. Cook, partially
covered, until carrots are easily mashed
against side of pot – 15-20 minutes. Let
cool slightly. Working in 2 batches, transfer
soup to a blender  & puree until very smooth.

In large bowl combine heavy cream & Ranch
dressing mix – beat until soft peaks form. Serve
soup topped with ranch mixture & ground black
pepper. Serves 4

(recipe: delish.com)
———————————

Crockpot Brown Sugar/Pineapple
Ham

1 pre-cooked/spiral-cut/bone-in
(or boneless) ham
3 1/2 C. brown sugar
1/2 C. honey
1 (20 oz) can pineapple tidbits or
chunks, do not drain

In large crockpot (6 qt or larger) cover
bottom with 2 C. brown sugar. Place
ham on top; open the slices of ham
slightly using your fingers. Pour honey
evenly over ham. Add pineapple around
sides (along with juice) & put some on top.
Top with remaining 1 1/2 C. brown sugar,
making sure it is evenly distributed over
entire top of ham. Cover & cook on Low
3 1/2 – 4 hours.

(recipe: myincrediblerecipes.com)
———————————

Lemon Butter Scallops

1 lb. scallops
salt/pepper, for seasoning
1 T. canola oil
2 T. butter
1 clove garlic, minced
1/4 C. freshly squeezed lemon
juice
2 T. minced parsley

Pat scallops dry using paper towels;
season with salt/pepper.  Add canola
oil to large skillet over medium-high
heat – warm oil until almost smoking.
Place scallops in skillet & cook until
browned on first side: 2-4 minutes.
Flip & cook until second side is brown &
center is barely cooked through –
transfer to a serving dish. Melt butter
in skillet; add garlic & cook about 30
seconds. Whisk in lemon juice & parsley.
Pour sauce over scallops & serve
immediately. Refrigerate any leftovers.
Serves 4

(recipe: Kroger.com)
—————————-

Chicken/Wild Rice/Broccoli
Casserole

1 C. long grain & wild rice, cooked
1 1/2 lb. chicken breasts, cut into
1″ pieces
2 T. olive oil
1 T. unsalted butter
1/2 yellow onion, diced
3 C. milk
1 large head broccoli, broken
into florets with stems – chopped
salt/pepper, to taste
3 oz. can French fried onions – garnish

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat large
skillet over medium-high heat – place
in oil & heat until oil shimmers. Add
chicken & cook, stirring occasionally,
until chicken is no longer pink. Remove
chicken to a plate. Add butter to skillet
& cook onion about 3 minutes until
translucent. Scatter flour over butter in
pan & cook 1 minute. Pour milk into
skillet & bring to a simmer – cook sauce
3 minutes. Leave chicken diced (or shred
into bite-sized pieces) – place chicken
back in pan; add broccoli & cooked rice-
stir in salt/pepper, to taste. Stir mixture
& place into prepared dish. Top with
Fr. onions & bake 20-25 minutes until
hot & bubbly. Serves 8-10

(recipe: cerydaydishes.com)
——————————

Crockpot Brussels Sprouts

1 lb. Brussels Sprouts
3 T. butter
1 T. Dijon mustard
salt/pepper, to taste
(optional: sprinkle shaved
or shredded Parmesan cheese
on top just before serving)

Wash & trim ends of sprouts;
place in 4 quart or larger crockpot.
Add mustard, salt/pepper & toss
to coat sprouts. Add 3 T. butter on
top. Cover & cook on High 2 hours.
Serves 6

(crockpotladies.com)
————————-

Sour Cream Chocolate Cookies

1/2 C. butter or margarine, softened
3/4 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 C. sour cream
1 tsp. vanilla
1 3/4 C. flour
1/2 C. baking cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. (6 oz) semi-sweet
chocolate chips
1/2 C. vanilla or white chips

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
cooking spray.
In large bowl cream butter & sugars;
beat in egg, sour cream & vanilla.
Combine dry ingredients & gradually
add to creamed mixture – stir in chips.
Drop by rounded tablespoonfuls 2 inches
apart onto prepared baking sheets.
Bake 12-15 minutes until set. Cool
2 minutes before removing to wire racks
to cool completely. Makes about
3 dozen.

(recipe: tasteofhome.com)

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

This has been another of those ‘roller coaster’ weeks –
when almost every day has at least ONE thing or place
to go & do…makes me really yearn for a day with
NOTHING planned – like today! It’s a lovely (but chilly)
clear/sunny day.

I started out by making a trip to JoAnn’s to buy another
skein of a particular yellow yarn (found it – and I didn’t
have a ball band-that piece of paper which tells you
which company/brand/type/weight, etc. yarn you have).
I also spotted another skein of baby yarn
(white/pink/yellow/blue) so I decided
to pick that up, too (had a 40% off coupon). Earlier this
day I discovered a JoAnn’s gift card from last JUNE – my
friend had purchased it for my birthday and I totally
forgot about it. When I approached the cashier & gave
her my 40% off coupon she said that everything I bought
(a few other things besides yarn) were ALL on sale (hence,
you can’t use their coupons on sale items). I showed her
my gift card & said I wasn’t really sure how much was on
it so we scanned it. My total bill was $20.10 … the card
had $20.00 – YAY! I happily handed her the dime and almost
skipped out of the store! Proceeded to the Kroger Gas
Station and was able to get gas with my .20 cents off per
gallon. Our local Clark station (my usual place) had gas
at $2.49/9 which is ‘usually’ a good price. Filled up my
tank at Kroger for $2.27/9  – another savings – double
YAY! Just in case you’re not familiar – Kroger offers 

lower gas prices according to how much
you spend on groceries. If I’m correct, you
get 10 cents off per gallon for every $100.00
you spend and it accumulates/rolls over (not
exactly sure the cut off on them but I think
it’s something like 2 months). It’s another
nice little ‘bonus’.

 
Lastly I happily came home and began knitting on
the ‘donated squares’ project using the new yellow
yarn. I had put a book on Hold at the library-when I
went to pick it up Wednesday I was kind of confused –
it was a DVD packet – book on DISC! I have never done
that before but found it was FUN listening to the book
while knitting (mind you, this is STRAIGHT KNITTING,
no fancy patterns). Ended up hearing the ENTIRE
book today – it’s by two of my favorite authors:
Lincoln Child & Douglas Preston (GREAT mystery
writers). I still must say: I appreciate reading/holding
a real book but this was an interesting adventure.

Hope you have a GREAT rest of the day –

Hugs;

Pammie

PS: To prove I was having WAY too much fun
with the audio book while knitting – I was
supposed to knit 12 rows/155 stitches per
row. I now have to unravel 2 rows – I just
kept knitting & listening, knitting & listening!

Oh well – live & learn, right?

A day of MUCH NEEDED rest!

Yesterday was a MARATHON day – from leaving for church at 8:40 a.m. to finally arriving home again at 8 p.m. I was running. Church, Grandson’s First Birthday party, back to church at 4:30 for choir practice/evening church/congregational meeting – UGH! Had a nice time at the birthday party – this grandson doesn’t like getting his hands dirty so when his parents stripped him down to a diaper to ‘smash’ his cake, he really didn’t get into it. Lots of help by parents & other grandparents until he finally ate a bit of frosting off his fingers, but smash? NO WAY!

They had a nice lunch of ‘make your own’ sandwiches, potato salad, tossed salad & all the fixin’s, dill pickles and cake. (Not exactly sure what I ate that didn’t agree with my stomach but I had stomach cramps ALL DAY/NIGHT – not good. Might have been the pickles – I love dills but something really didn’t agree with my stomach.) I’m better today but will be really careful about what goes in my mouth for the next few days – stomach feels like someone punched it!

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

Pecan Pie Bars with Shortbread
Crust

Shortbread crust:

1 stick (1/2 C.) salted butter, melted
1/4 C. sugar
1 tsp. vanilla
1 C. flour

Filling:

1 1/2 C. chopped pecans
2 eggs
1/2 C. (packed) brown sugar
1 C. light corn syrup
1/4 C. flour

Preheat oven 300 degrees F.
Line bottom of 8 X 8″ baking pan
with parchment paper. In small bowl
mix butter, sugar, vanilla & flour until
it makes a sticky dough. Press dough
into bottom of prepared pan in single
thin layer. Bake 10-15 minutes. In
large bowl mix eggs, brown sugar, corn
syrup & flour until combined – fold in
chopped pecans. When crust is done,
remove from oven & pour nut mixture
over crust. Raise oven temperature to
350 degrees F. & bake 25-30 minutes
until top is golden & crispy.

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

Maple Ham & Egg Cups

1 T. butter, melted
6 slices deli ham
1 T. maple syrup
1 tsp. butter, cut into 6 pieces
6 eggs
salt/pepper, to taste

English muffins, toast or biscuits to
serve 6

Preheat oven 400 degrees F.
Brush insides of 6 muffin cups with
melted butter & line each cup with
1 slice ham. Pour 1/2 tsp. maple
syrup over each ham slice & top with
1 pat butter. Crack one egg into each
cup & season with salt/pepper. Bake
20 minutes until eggs are set. Remove
from oven; use a spoon or gently twist
each serving to loosen. Serve on English
muffins, toast or split biscuits. Serves 6

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

Chicken Tortilla Soup

1 T. oil
1 medium onion, diced
4 cloves garlic, minced
1 Anaheim pepper, seeded/
diced
1 jalapeno pepper, seeded/
diced
1 1/2 tsp. chicken bouillon (about
3 small cubes)
7 1/2 C. chicken broth
1 (14.5 oz) can tomatoes, petite,
diced
1 1/2 lb. boneless skinless chicken
breasts
1 T. cilantro, chopped
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
3-4 corn tortillas, torn into 1″
pieces

Optional Garnishes:
tortilla chips or strips
grated cheese (your choice)
sliced avocado
chopped cilantro
sour cream
chopped tomatoes
chopped green onion
=
In 4-6 qt. soup pot heat oil over
medium-high heat until shimmering.
Add onion, garlic, Anaheim & jalapeno
chilies & bouillon – cook until veggies
are softened, about 3 minutes. Pour in
all chicken broth & diced tomatoes (with
juices). Rinse chicken breasts under cool
water & add to pot. Bring to boil &
immediately reduce heat to medium-low.
Simmer until chicken is cooked through,
15-20 minutes. Remove chicken & cool
slightly. Add all remaining ingredients
(including tortilla pieces) to broth &
either puree using immersion blender
or, in batches, in a blender. Do not fill
blender more than 1/3rds full – hot
liquids expand when pureed & may
explode out of top of blender, causing
possible burns. Transfer pureed soup
to pot & return to Low heat. Shred or
cube chicken (when cool enough to
handle) – add back to soup & stir to
combine. Simmer soup 30  minutes.
Test soup – add salt/pepper, if needed.
Serve with options. Serves 6

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

Crockpot Pesto Chicken

1 (21.5 oz) can cream of chicken soup
(two 10.5 oz)
1/2 C. pesto (your choice/favorite)
1/2 C. sour cream
2 lb. boneless/skinless chicken breasts
or tenderloin, cut into strips

Cooked noodles, rice or pasta to
feed 8
=
Spray 5-6 qt. crockpot with nonstick
cooking spray. Place chicken strips
in bottom. In a bowl mix together soup,
pesto & sour cream – spread evenly over
chicken strips. Cover & cook on Low
5-6 hours until chicken is cooked through
& tender. Serve chicken over cooked
noodles, rice or pasta. Serves 8

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

Twice-baked Potato Casserole

1 lb. thin bacon
16 russet potatoes
6 T. canola oil
4 sticks (1 lb.) salted butter,
plus more for buttering dish
2 C. sour cream
2 C. grated Cheddar or Jack
(or mix of both) cheese, plus
more for topping
2 C. whole milk
4 tsp. seasoned salt
6 green onions, sliced
kosher salt/black pepper,
to taste

Preheat oven 400 degrees F.
Cook bacon in saute pan until
crispy; cool then crumble. Scrub
potatoes & place on baking sheets.
Rub potatoes with canola oil & bake
until tender, 45 min – 1 hour. Remove
from oven, lower oven temp. to 350
degrees F. Slice butter into pats &
transfer to a large mixing bowl. Add
bacon & sour cream. Using a sharp
knife, cut each potatoes in half
lengthwise & scrape out insides into
bowl. Tear up 3 of the skins & throw
them in bowl. Smash potatoes using
a potato masher. Add cheese, milk,
seasoned salt, green onions & some
salt/pepper – mix together well. Butter
a baking dish & spoon mixture into dish.
Top with more grated cheese & bake
25-30 minutes until warmed through.
Serves 16

(recipe: Ree Drummond-Foodnetwork)
—————————-

No-Bake Preacher Cookies

3 C. quick cooking oats, uncooked
2 C. sugar
1 C. peanut butter
1 stick + 1 T. unsalted butter,
divided
1/2 C. milk
1 tsp. vanilla
1/2 C. chocolate chips

Pour oats in large bowl. Line a
baking sheet with parchment
paper (can use a flat surface
instead of sheet). In saucepan
melt 1 stick butter over medium-
high heat, stirring frequently.
Bring to boil 1 minute then remove
from heat. Add peanut butter &
vanilla – stir to combine. Pour
mixture over reserved oats in bowl;
add milk & sugar – stir until fully
incorporated. Scoop 1 T. batter
onto baking sheet, press down
to flatten. Melt chocolate chips
with 1 T. unsalted butter in a
microwave-safe dish at 20 second
intervals on medium heat until melted,
stirring after each interval until
chocolate is completely melted.
Use a spoon to drizzle chocolate over
tops of cookies. Cookies are ready
to eat when chocolate has cooled &
set. (OR) Chill in fridge 1 hour.
Makes 30-40 cookies

(recipe: 12tomatoes.com)

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

I fully plan on taking it EASY today – nothing
special planned so that should work (leftover
homemade lasagna in fridge, so no cooking!).

Our weather is typical Spring in Michigan: in
the 50’s, sunny and sometimes VERY windy!
Looks like we’re going to get rain on Thursday
but that’s OK (at least it’s not snow!).

Hope you are in good spirits, feeling well
and enjoying the day!

Hugs;

Pammie

It’s Thursday . . .

I’m VERY grateful that our weather has ‘taken a break’ – we had temps. in the 40’s yesterday and now all the extra snow/ice is melting! YAY! Our driveway is clear – we went to pick up my new glasses today and I didn’t have to do the ‘usual’ bundle-up with heavy scarf, heavy gloves, etc – felt nice to just go out hatless/scarf-less/glove-less!

The Yarn Swap went over well Tuesday night – I was happy to ONLY bring home about 10 very small skeins of yarn (mostly baby weight, so they were small); still had a LOT of yarn so I took the rest to the Wednesday Library knit group and STILL had a good amount, so the remainder went to Children’s Village where they teach teens to knit/crochet for charities.

I’m finally in the ‘nothing special’ mode of life (for awhile, hopefully) – that means I don’t have anything BIG/PRESSING to have to do. Got my special needs group newsletter together, just have to fold, stamp & deliver to post office and that will be done. We took delivery of our new washing machine yesterday – that was an ‘adventure’… The delivery guys called us at 6:45 a.m. to let us know they’d be here in around 15 minutes! YIKES! Jump up, change into clothes & quickly proceed to move everything that might impede delivery (that’s stuff sitting on downstairs steps/coats hanging on wall hooks/boxes-stuff around old washer, etc.). Crazy! While they were installing the washer I had to leave for knit group. Husband texted me that they got the old washer OUT but new washer needed new hoses and they couldn’t get the OLD hoses off of the water connections! Ended up having to call a local plumber to come and CUT them off! (Ah, yes – save $$$ on great deal on washer only to then SPEND part of the deal back to plumbers!) Such is life, right? Well, now we have a working washer. This new one is very different: it’s a agitator-less one – it only has a big, huge empty steel drum for the clothes, nothing in the middle that goes up & down! Apparently they made the drum with bumps and that’s what moves the clothes around. Oh – and if you’re waiting for the water to fill you’ll wait a LONG time! You put the clothes in the tub, dump in the soap and close the lid. The washer SENSES how much water you need & then fills it accordingly! WEIRD! (there IS a ‘pause’ button, should you need it) It has all kinds of settings for water temp, times, etc. – gonna take me awhile to get used to this one, for sure!

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

Peanut Butter Fluff

8 oz. cream cheese, softened
1 (3.9 oz) vanilla or chocolate
instant pudding mix
1 1/2 C. milk
1 C. creamy peanut butter
1 (8 oz) tub Cool Whip, thawed
25 Reese’s mini peanut butter cups
3/4 C. mini chocolate chips

Suggested dippers:
slices of apple, graham crackers,
chocolate graham crackers,
peanut butter cookies

In large bowl mix cream cheese &
dry pudding mix together until smooth
(will take a few minutes). Slowly add
milk  – 1/4 C. at a time, making sure it
is completely incorporated before adding
more. Add peanut butter – mix until
combined. Fold in Cool Whip until
mixture is smooth & creamy & fluffy.
Fold in Reese’s candies & chocolate
chips. Cover & chill at least 2 hours.
Serves 20

(recipe: momontimeout.com)
————————-
Crockpot Crispy Chicken Pot Pie

5 chicken thighs
2 Russett potatoes, peeled/diced
1/2 yellow onion, diced
1 carrot, peeled/diced
1 rib celery, diced
1 C. frozen corn
salt/pepper, to taste
1 C. chicken stock (or water)
1/4 C. flour
4 T. butter
1/2 C. heavy cream
1 C. frozen peas

chopped parsley (garnish)
=
cooked biscuits (or) cooked
puff pastry
=
In a skillet brown chicken on both
sides 3-5 minutes on high. Place
potatoes, onion, carrot, celery &
corn to crockpot – season with salt/
pepper. Place chicken stock on top of
veggies; add chicken thighs. Cover
& cook on Low 6 hours (or High 4 hours).

About 15 minutes before cooking time
is done, remove chicken & make a
paste of the flour & butter, using a
fork to mash it together. Add butter
mixture, heavy cream & peas to
vegetable mixture & stir. If your
chicken isn’t crispy enough (out of
crockpot) you can brown it in the
oven on broil a few minutes.
Serve topped with cooked biscuits
or cooked puff pastry. Serves 5

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

Good Luck Pork & Cabbage
(crockpot)

4 C. shredded cabbage
2 apples, coarsely chopped
1 small onion, chopped
1/2 C. brown sugar
1/2 C. apple cider vinegar
1/2 C. apple juice
1 tsp. salt, divided
1 (3 lb) boneless pork butt
bottom roast
1/4 tsp. black pepper
1 T. vegetable oil

Combine cabbage, apples, onion,
brown sugar, apple cider vinegar,
apple juice & 1/2 tsp. salt in crockpot;
mix well. Evenly sprinkle roast with
remaining salt & pepper. In large
skillet over high heat, heat oil &
brown roast on all sides – place
roast in crockpot over cabbage
mixture. Cover & cook on Low 5-6
hours until pork reaches 160
degrees F. on meat thermometer
& is fork-tender. Serves 6

(recipe: mrfood.com)
———————————-

Ham a la King

1 (10 oz) pkg. frozen puff
pastry shells
1/4 C. butter, cubed
1/4 C. flour
1 tsp. chicken bouillon granules
1/2 C. hot water
1 1/2 C. milk
3 slices processed American
cheese
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
2 C. cubed fully cooked ham
1/2 C. frozen peas, thawed (optional)
1 (2 1/4 oz) can sliced black olives,
drained
2 T. diced pimientos
2 T. minced fresh parsley

Bake pastry shells according to
pkg. directions. In large saucepan
melt butter; stir in flour until
smooth. Dissolve bouillon in
water. Gradually add milk &
bouillon to saucepan & bring to
a boil. Cook & stir 2 minutes until
thickened. Reduce heat; add
cheese, Worc. sauce & mustard –
stir until cheese is melted. Add
ham, peas (if using) olives,
pimientos & parsley – heat
through. Serve spooned into
baked pastry shells. Serves 6

(recipe: tasteofhome.com)
—————————-

Italian Potato Cakes
(uses leftover mashed potatoes)

2 C. leftover mashed potatoes
2 T. diced onion
2 T. Parmesan cheese
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder
1 large egg, lightly beaten
1/4 to 1/3 C. flour
vegetable oil, for frying

In bowl combine potatoes,
onion, cheese & seasonings.
Stir in egg & combine well.
Stir in 1/4 C. flour (add a little
more, if needed, to tighten
up the potatoes – not overly
stiff though). Heat 1/4″ oil
in a skillet over medium-high
heat. Drop potato mixture by
big spoonfuls in oil & gently
flatten out just a little. Fry
2-3 minutes per side until
golden brown. Remove to
a paper towel-lined plate.

(recipe: ninrecipes.com)
—————————

Brown Sugar Pork Chops

4 bone-in pork chops
2 tsp. olive oil
salt/pepper, to taste
3 T. butter
2 tsp. minced garlic
3 T. brown sugar
1 tsp. Italian seasoning*
1 T. chopped parsley

lemon wedges & parsley sprigs;
optional garnishes

Preheat oven 400 degrees F. In large
pan over medium-high heat heat
oil. Season chops on both sides
with salt/pepper. Place chops in pan
in single layer & cook 5-6 minutes
per side or until browned. Remove
chops from pan & place on a plate –
cover with foil to keep warm. Add
butter to pan & melt; add garlic,
brown sugar & Ital. seasoning-
cook 30 seconds, stirring constantly.
Place chops back in pan & spoon
sauce over top. Place pan in oven &
bake 10-15 minutes until chops are
cooked to desired level of done-ness.
Spoon sauce from bottom of pan over
chops & sprinkle with parsley (if using).
Serve, garnished with lemon wedges.
Serves 4

*If you don’t have Italian Seasoning,
you can substitute with equal parts
dried oregano, dried basil & dried
thyme.

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

Crockpot Hearty Italian Beef Soup

2 lb. beef stew meat, cubed
cooking oil
1/2 C. white onion, diced
1 C. diced carrots
1 C. diced celery
2 (14.5 oz, ea) cans Italian seasoned
diced tomatoes
2 (15 oz, ea) great Northern beans,
drained/rinsed
2 (15 oz, ea) beef broth
1 (8 oz) can tomato paste
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1 1/2 tsp. dried oregano

For serving:
sliced French bread
Parmesan cheese (garnish)

In large skillet over medium-high
heat add enough oil to coat bottom
of pan. Brown stew meat on all sides
& place in crockpot. Add carrots,
onion, celery, diced tomatoes, beans,
beef broth, tomato paste, salt/pepper,
onion powder & oregano & stir. Cover
& cook on Low 9 hours without opening
lid during cooking time.
Serve topped with Parmesan cheese &
French bread for dipping.
Serves 10

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

Chunky Monkey Brownies

2 C. flour
1 1/2 C. brown sugar, packed
1/2 C. granulated sugar
2 sticks (1 C.) unsalted butter,
softened
2 large eggs
1/4 tsp. salt
2 tsp. vanilla
1/2 C. mashed banana, (about
1 medium-large banana)
1 (10 oz) pkg. semi-sweet baking
melts
(Hershey) OR 12 oz. semi-
sweet chocolate chips
1/4 C. chocolate chips for top

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Using
elec. mixer in large bowl, mix
butter, eggs, sugars, salt & vanilla
until well mixed. Add flour, mashed
banana & baking melts (or chips);
stir using a wooden spoon to
combine – spread mixture into
prepared pan & smooth top.
Sprinkle 1/4 C. choc. chips on
top & bake 30-40 minutes until
lightly golden brown & a toothpick
inserted into center comes out
clean. Cool completely before
cutting into bars.

(recipe: americantimesfood.com)

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

Hope you are in good health and that
YOUR weather is cooperating, also. It’s
SO nice not to have to worry about what
snow storm is on the horizon for the day –
you can actually make plans to go
shopping without fear of getting your car
stuck or slipping on the roads/parking lots!

Stay healthy!

Hugs;

Pammie

and here we go – AGAIN!

(Couldn’t resist the cute Groundhog)

It’s Winter in good old Michigan – for awhile we had just a little snow on the ground but last night & today will probably change all that. The weather predictions for last night and today were: 2 inches of snow during the night and another 2 inches before 10 a.m. today. Tonight is my special needs group’s Christmas party and our leader has firmly decided that we are GOING AHEAD – no more cancellations! (We’ve had to cancel this from the second week of December until now). It’s supposed to get down to around 5 degrees F. with wind chills of -2 degrees F. Something tells me that we are DEFINITELY NOT going to have the (originally expected) 150 people coming – we’ll be lucky if we get 30! The food has already been purchased – there are reports that some of the ladies who had volunteered to help serve/clean up have the flu…this is NOT a good sign! Let’s just say-if I was not a leader and one of two people running the group I WOULD STAY HOME! Not looking forward to driving in snow much less driving home later in more (hopefully there won’t be more). I have to be there at 4:30 p.m. and it’s done at 8 p.m. (not counting clean up). I’ve already decided to skip the Wednesday Library Knit Group – that group is fun but I really don’t feel like battling snow in the morning then doing it again 4 1/2 hours later! Such is life, right?

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

Blueberry Yum Yum

1 (10 oz) pkg. shortbread cookies;
crushed (reserve 1/2 C. for topping)
(poster used Lorne Doone’s)
1/4 C. butter, melted
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
2 (8 oz, ea) tubs Cool Whip, thawed
1 (21 oz) can blueberry pie filling
1 C. chopped pecans

Preheat oven 350 degrees F.
In medium bowl mix cookie crumbs
(minus the reserved ones) & melted
butter – press into bottom of 9 X 13″
baking dish. Bake 5 minutes; cool
completely.
In large bowl combine cream cheese,
powdered sugar & 1 tub Cool Whip –
STIR by hand. Spread mixture over
cooled crust. Drop dollops of blueberry
pie filling over cream cheese layer & spread
carefully. Sprinkle pecans over pie filling.
Top with remaining Cool Whip & sprinkle
top with reserved crumbs. Refrigerate at
least 2 hours before serving. Serves 10-12

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

6-Ingredient Bake!

1 lb. ground beef
2 (7.5 oz, ea) tubes refrigerated
biscuits
1 (10 oz) can enchilada sauce
1 (15 oz) can black beans, drained/
rinsed
1 (8 oz) can tomato sauce
1 C. shredded Mexican cheese blend

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet cook beef over medium-
high heat 5-7 minutes; drain.
Separate each tube of biscuits
into 10 biscuits per tube. Using
a pizza cutter, cut each biscuit
into quarters. In large bowl stir
together beef, beans, enchilada
& tomato sauces. Stir biscuit
halves into mixture & spread
evenly in prepared dish. Sprinkle
cheese on top & bake 25-30
minutes. Let stand 5 minutes
before serving.

(recipe: tasteerecipe.com)
——————————

Crockpot Turkey/Wild Rice Soup
(this is a 1 1/2 day project)

2 C. cooked, chopped turkey (or
a turkey carcass)
8 C. water (NOTE: if you don’t have
a turkey carcass, use 8 C. chicken
broth)
1 yellow onion, chopped
1 C. chopped celery
1 C. chopped carrots
2/3 C. raw wild rice
1 tsp. dried sage
1 chicken bouillon cube (don’t use
if using broth & carcass)
2 T. balsamic vinegar
2 C. baby spinach leaves

NOTE: IF you are using a turkey
Carcass: place carcass in crockpot
(break bones down if needed to fit)
& cover with 8 C. water.
Cover & cook on Low overnight or
8-10 hours. Drain broth into a large
pot (do not discard), pick off meat &
add to broth.
=
Rinse out crockpot & place in chopped
veggies – return broth & meat to
crockpot & add wild rice, sage, bouillon
cube & balsamic vinegar. Stir; add 2 heaping
handfuls of baby spinach to mix (it will cook
down). Cover & cook on Low 8-10 hours
or High 4-6 hours. Soup is done when
veggies have reached desired tenderness.
Serves 8-10

(recipe: cookstr.com)
——————————-

Skillet Nachos

1 lb. ground beef
1 (14.5 oz) can diced tomatoes,
undrained
1 C. fresh or frozen corn, thawed
3/4 C. uncooked instant rice
1/2 C. water
1 envelope taco seasoning mix
1/2 tsp. salt
1 C. shredded Colby-Monterrey
Jack cheese
1 (16 oz) pkg. tortilla chips

Optional toppings:
sour cream, sliced fresh jalapenos,
shredded lettuce, lime wedges

In large skillet cook beef over medium
heat 6-8 minutes until not longer pink,
breaking into crumbles; drain oil. Stir
in tomatoes, corn, rice, water, taco
seasoning mix & salt – bring to boil.
Reduce heat & simmer, covered, 8-10
minutes until rice is tender & mixture
is slightly thickened. Remove from heat;
sprinkle with cheese. Let stand, covered,
5 minutes until cheese is melted. Divide
tortilla chips among 6 plates – spoon
beef mixture over chips & serve with
desired toppings. Serves 6

(recipe: tasteofhome.com)
—————————-

Buffalo Chicken Pasta Bake

8 oz. penne pasta (2 C.), uncooked
1 (8 oz) pkg. cream cheese, softened
3/4 C. ranch salad dressing (wet)
1/3 C. hot sauce
2 C. cooked/shredded chicken
1 1/2 C. mozarella cheese, shredded
green onions, chopped – garnish

Optional sides:
ranch salad dressing
hot sauce
chopped green onions

Preheat oven 375 degrees F.
Spray 8 X 8″ casserole dish with
nonstick cooking spray. Cook pasta
noodles accordg. to pkg. directions;
drain. In large bowl stir cream cheese,
ranch dressing & hot sauce until creamy.
Add in chicken, 1/2 C. mozzarella
cheese & cooked pasta – stir to combine &
spoon into prepared dish. Combine remaining
two cheese & sprinkle on top. Bake 20
minutes until cheese is melted. Remove &
serve immediately, topped with chopped
green onions, if desired. Serves 6

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

Smothered Pork Chops

4 bone-in pork chops, about
1 inch thick
salt/pepper
1 C. flour
2 tsp. garlic powder
1/4 tsp. thyme
1/8 tsp. chili powder
1/4 C. plus 2 T. olive oil,
divided
2 medium onions, sliced thin
2 T. butter
1 1/2 C. chicken broth
1/4 C. heavy cream

Season chops with salt/pepper. In
shallow dish/pie plate, combine flour,
garlic powder, thyme & chili powder –
reserve 2 T. mixture. Dredge chops
in mixture, shaking off excess. In large
skillet heat 1/4 C. oil until shimmering.
Cook chops until golden brown, about
5 minutes per side; transfer to a plate &
wipe out skillet. Reduce heat to medium-
low & add 2 T. remaining oil. Add onions &
season with more salt/pepper – cook until
very soft & slightly caramelized, about
15-20 minutes. Add butter, let melt then
sprinkle reserved flour – mix & cook 1
minute. Stir in chicken broth & heavy
cream – bring to a simmer. Allow sauce to
thicken, about 5 minutes. Return chops
to skillet & cook until fully cooked through,
about 10 more minutes. Serves 4

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

Crockpot Mexican Beef Soup

1 lb. beef stew meat cut into
1 1/4″ pieces
3/4 lb. potatoes, (about 2 medium),
cut into 3/4″ cubes
2 C. frozen corn (about 10 oz), thawed
2 medium carrots, cut into 1/2″ slices
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
2 C. beef stock
1 (10 oz) can diced tomatoes &
green chilies, undrained

Optional garnishes:
sour cream
tortilla chips

In 5-6 qt. crockpot combine
first 12 ingredients. Cover &
cook on Low until meat is
tender, 6-8 hours. If desired,
serve with optional garnishes.
Serves 8 (2 quarts)

(recipe: tasteofhome.com)
—————————

No-Bake Pecan/Coconut Praline
Cookies

2 1/2 C. sugar
1/2 C. evaporated milk
1/2 C. corn syrup
1/2 C. butter
1 tsp. vanilla
2 to 2 1/2 C. chopped pecans
2 1/2 C. grated/shredded coconut

Lay out on counter a large sheet
of waxed paper.
Mix sugar, evap. milk, corn syrup &
butter in large saucepan; bring to
rolling boil & boil 3 minutes. Remove
from heat; stir in pecans, coconut &
vanilla. Stir about 4 minutes. Spoon
batter in small dollops onto waxed
paper – let stand until batter has
hardened. Remove from paper &
enjoy.

(recipe: Facebook)

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

Stay warm (& safe);

Hugs;

Pammie

Good News!

Went back to the eye doctor’s today – they ended up doing another eye exam and it turns out the prescription was wrong – mostly in left eye, but also a bit in right eye as well. The ‘halos’ around everything is because I didn’t get THIS lens treated with non-glare like my old ones; end result – I’m getting NEW lenses (at their expense!) and these will be non-glare coated (at my expense – but that’s ok). I was SO glad to hear that it wasn’t ME! I told the lady doing the eye test that I almost felt like I might be making the wrong choices when they ask you to read the letters in each line. YAY – it’s not me!!!

After that experience husband & I tried a ‘new to us’ restaurant/diner near the eye doctors – can’t say as I’d recommend it (it was recommended to us by someone who lives near there). Husband got a HUGE breakfast, I got a Philly Cheesesteak sandwich – we both agreed: it was so-so, nothing to write home about and probably not returning in the future. Service was great – gotta commend them for that but the food was just ‘average’. Oh well – at least now we know (we’ll be going back to our ‘new’ favorite: Village Place by our house). Our old favorite was Bob Evans but that place closed about 2 months ago – no idea why – went on the website and it just said they were closing a lot of their places – darn.

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

Black Midnight Cake

Cake:
2/3 C. dark cocoa powder (poster
used Hershey’s Special Dark cocoa)
1 C. hot, strong brewed coffee
1 pinch cayenne
1/2 C. vegetable oil
2 C. sugar
2 large eggs
1 C. buttermilk*
1 tsp. vanilla
1 3/4 C. flour
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder

Frosting:
1 C. dark cocoa (see above/cake)
4 1/2 C. powdered sugar
1 1/2 sticks butter, softened
1/2 C. buttermilk*
2 tsp. vanilla

Preheat oven 350 degrees F.
Cut 2 parchment circles the size of
the bottom of your cake pan.
In a small bowl dissolve cocoa powder
& cayenne in hot brewed coffee. In
another bowl, using elec. mixer with
paddle attachment, cream oil & sugar
until well combined. Add eggs & beat
until light & creamy, 1-2 minutes. Scrape
paddle & beat once. Slowly add in coffee/
cocoa mixture, buttermilk & vanilla – beat
until batter is smooth. Scrape paddle & beat
once. In another bowl sift flour, salt, baking
soda & powder; add dry ingredients to wet
& beat on Low speed to incorporate. Scrape
down bowl & mix just until all ingredients
are combined – do not over mix once flour is
in. Butter the bottom & sides of two 9 inch
cake pans & place one parchment circle in
each. Butter the top of the parchment & dust
with cocoa powder, shaking out excess. Pour
batter evenly between pans & place in
center rack of oven. Bake 30-35 minutes until
a toothpick inserted into center of cake comes
out clean. (NOTE: depending on your oven, you
may need to rotate cake pans halfway through
baking time). Do not over bake. Cool pans on
wire racks 10 minutes then carefully invert
onto a rack to cool further.

Frosting:
Sift cocoa powder with powdered sugar in large
bowl. In bowl of a stand elec. mixer or hand
mixer, cream butter until smooth. Add sugar/cocoa
powder mixture along with buttermilk & vanilla &
beat until smooth & creamy. Add additional butter-
milk or whole milk if frosting is too thick. Place a
small dollop of frosting on a cake dish to hold the
bottom layer from sliding – place cake on frosting.
Frost top of that layer; place second cake layer &
frost entire cake, top & sides.

*If you do not have buttermilk:
(this is for both cake & frosting:)
Place 1 T. lemon juice or vinegar in
a 2 or 3 cup measuring cup. Fill cup to
1 1/2 C. mark with milk – stir & let
stand 5 minutes; now you have
buttermilk (cake requires 1 C./
frosting requires 1/2 C. – be sure
to measure out buttermilk for
each use.)

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

Ham, Cheese & Pasta Casserole

2 1/2 C. bow tie pasta, cooked al dente,
accordg. to pkg. directions/drained
1/2 C. chopped green onion
1 C. frozen peas
2 C. chopped, cooked ham
2 C. shredded cheese*
1/2 C. sour cream
1/2 C. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 C. milk
dash hot sauce
20 butter-type (like Ritz) crackers,
crushed
3 T. butter, melted

Preheat oven 350 degrees F.
Spray casserole dish with nonstick
cooking spray. In large bowl whisk
together sour cream, mayonnaise,
mustard, bl. pepper/salt, garlic powder,
milk & hot sauce. In another large bowl
combine pasta, onion, peas, ham & 1 C.
cheese. Pour mayonnaise mixture over
ham mixture & toss – pour mixture into
prepared casserole dish. Sprinkle 1/2 C.
cheese on top. In small bowl toss
crushed crackers & melted butter –
spread over cheese layer on top.
Bake 25-30 minutes. Serves 8

*poster used a mix of cheeses-
you choose your variety

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

Split Pea Soup with Ham

1 (16 oz) pkg. dried green split peas
8 C. water
2 large onions, chopped
2 medium carrots, chopped
2 C. cubed, cooked ham (about 10 oz)
1 celery rib, chopped
5 tsp. chicken bouillon granules
1 tsp. dried majoram
1 tsp. poultry seasoning
1 tsp. rubbed sage
1/2 to 1 tsp. black pepper
1/2 tsp. dried basil

Place all ingredients in Dutch oven;
bring to boil. Reduce heat; simmer,
covered, 1 1/4 to 1 1/2 hours until
peas & vegetables are tender,
stirring occasionally. Makes 12 qts/
12 servings.

NOTE: adding only 2 C. cooked ham
adds a ton of savory flavor but keeps
sodium levels under 400 mg. per serving.

(recipe: tasteofhome.com)
—————————-

Crockpot Apple Cider Pulled Pork

7-8 lb. pork butt roast
3 T. chili powder
1 T. cumin
1 T. salt
1 tsp. thyme (ground)
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. dried mustard
2 C. apple cider
1/2 C. apple cider vinegar
1 (20 oz) bottle BBQ sauce

12 crusty rolls

Place roast in bottom of crockpot. In
small bowl mix seasonings – rub all
over roast, turning to get all sides.
Pour apple cider & apple cider vinegar
over roast. Cover & cook on High 4-5
hours (or Low 8-10 hours). Remove
roast from crockpot & shred meat
using 2 forks. Pour juices out of
crockpot, reserving 1-2 cups in a
small bowl. Return shredded meat to
crockpot along with 1/2 of bottle
BBQ sauce & enough reserved
liquid to keep pork moist. Keep on
Low setting while serving meat on
rolls with additional BBQ sauce
drizzled on top.

NOTE: Make sure leftovers are cooled
completely before covering tightly
& refrigerating or freezing for another
meal.

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

Broccoli/Cheese-stuffed Chicken

3 large chicken breasts
salt/pepper
1 1/2 tsp. garlic powder, divided
1/4 tsp. paprika
1 C. finely chopped broccoli florets
1/2 C. finely diced red bell pepper
1 C. Cheddar cheese
1 T. mayonnaise
2 T. olive oil

Preheat oven 425 degrees F.
Season both sides of chicken with
salt/pepper, paprika & 1/2 tsp.
garlic powder. Using a sharp knife,
cut a slice through middle of chicken
breasts sideways, creating a pocket
for filling.
Filling:
Place broccoli in a large microwave-safe
bowl & add 2 T. water. Cover with
plastic wrap & microwave 1 minute;
drain any excess water. Add bell
pepper, cheese, mayo, remaining
garlic powder & salt/pepper to dish.
Mix until combined then divide
mixture between chicken breasts,
using a wooden toothpick to secure
if necessary. Heat a large oven-safe
skillet over medium heat & add olive
oil. Sear chicken 3-4 minutes per
side. Cover skillet with foil & bake
in oven 15-17 minutes until a
cooking thermometer reads 165 degrees F.
Let rest, covered, 5 minutes before
serving Serves 4-6

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

Spicy Black Bean Soup

2 T. olive oil
1 medium red onion, finely
chopped
2 cloves garlic, minced
1 T. minced jalapenos
1 T. tomato paste
kosher salt/black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15 oz, ea) cans black beans,
rinsed/drained
3 ‘bean cans’ water
1 quart chicken or vegetable
stock
1 bay leaf

Optional garnishes:
sour cream
sliced avocado
chopped fresh cilantro

In large pot over medium heat,
heat oil. Add onion & cook until
soft, about 5 minutes. Add jalapenos
& garlic – cook about 2 minutes.  Add
tomato paste, stir to coat vegetables-
cook about 1 minute more. Season
with salt/pepper, chili powder &
cumin- stir to coat. Add beans &
3 ‘bean cans’ water* & chicken broth.
Stir soup, add bay leaf & bring to a
boil. Immediately reduce heat to
a simmer & simmer about 15 minutes
until liquid is slightly reduced. Remove
bay leaf & discard. At this point you
can either serve soup ‘as is’ or pour,
in batches, into a blender & blend
to your desired consistency. Serve
with optional garnishes. Serves 4

*I recommend rinsing black beans
before using & then replacing the
original ‘liquid’ that was in the can
with 3 cans of water.

(recipe: delish.com)
————————————-
Mint Chocolate Chip Cookies

1 C. butter, softened
1 1/2 C. sugar
2 large eggs plus 1 egg yolk
1 tsp. peppermint extract (or
more, to taste)
about 10 drops green food coloring
3 1/4 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. kosher salt
12 oz. dark chocolate chips,
divided

Line one or more baking sheets
with parchment paper. In large
bowl or stand mixer, beat butter
& sugar (scraping sides of bowl)
then beat on Medium 2 minutes,
until light & fluffy. Add eggs &
yolk, pepp. extract & food coloring;
mix well. In separate bowl, combine
flour, baking powder, baking soda,
cream of tartar & salt – mix & add
to wet ingredients – combine until
flour is not quite incorporated. Add
half choc. chips to dough*. Chop
other half coarsely using a knife or
food processor. Add chopped
chocolate to dough & mix until
just combined. Cover dough &
refrigerate 1 hour.**

Preheat oven 350 degrees F.
Using a 1/4 C. measuring cup,
form balls & shape into ovals
(think more egg shaped than
ball), place on cookie sheets.

NOTE: poster said these are
very LARGE cookies, she only
put 8 cookies per sheet

Bake 8-10 minutes until barely
starting to brown on edges.
Centers should be not-shiny
when you take them out. Let
cool 5 minutes on pan then
remove to cooling rack.
Makes about 20 large cookies.

*Poster reserved about 1/3 C.
whole chips & pushed them into
baked cookies immediately after
removing from oven.

**Chilling is not mandatory. You can
bake them right after mixing. Poster
prefers the texture & flavor after
chilling

(recipe: thefoodcharlatan.com)
=====================

A little later on we have to attend a funeral
visitation for a lovely lady from our church –
she & her husband were married just short
of 60 years – she will be greatly missed.

Hope you are staying warm (it was a ‘balmy’
15 degrees F. when we left for eye appointment).
These are the days when I’m VERY grateful for
a warm house, warm clothes, food in the pantry
and the blessings I’m given every day. The Lord
has greatly taken care of me and my family for
a long time and I am grateful.

Hugs;

Pammie

 

WE HAVE TREE!

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

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

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

Cookies/Candy

Perfect Pineapple Fudge

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

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

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

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

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

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

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

1+ cups chopped pecans
1+ cups brown sugar

1 jar caramel ice cream topping

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

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

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

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

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

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

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

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

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

additional powdered sugar for coating

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

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

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

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

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

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

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

(recipe: momontimeout.com)

——————-

Lemon Coconut Cloud Cookies

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

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

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

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

Toppings:
whipped cream
chocolate shavings

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

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

Enjoy your day!

Hugs;

Pammie

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

Getting Closer . . .

Got a few more decorations up yesterday (not many) and still no tree – it will come. Hope you are getting the last minute things done you hoped you would/could. Still struggling with lack of energy and tomorrow I babysit – really hoping it’s ONLY 10:15 a.m. – 3:30! Learned yesterday that youngest son is going to be able to join us for Christmas dinner – YAY! In going over all the various canned/boxed foods I bought for the various dishes for Christmas dinner I discovered I missed a good 5-7 cans green beans for the Green Bean Casserole! Got to thinking about it (after searching all over and in my car) – I remembered getting into a good 15 minute conversation with one of the older men that works at one of the grocery stores I frequent – and, said conversation was just when I was trying to decide how many cans of green beans to buy. Guess the ‘conversation/distraction’ was enough to cause me to totally forget to buy them! UGH! Well, I ‘was’ kind of planning on going out for a short trip to the drug store (I’m searching for something I SHOULD have bought a few weeks ago when I saw them) – wanted to buy one of those really big Hershey’s Kisses for the baby’s Mom (just a little something ‘extra’, but it seems they are sold out in places I go). Have fully decided I’m NOT going to WalMart, KMart or Meijers, even IF they have them – too tired, still, to battle crowds – might just ‘go without.’ These past few days of realizing I’m NOT as healthy as I’d hoped brings back a saying my good friend Mary (Momma) shared with me:

What I have   –          is enough
What I am      –          is enough
What I do       –          is enough
What I’ve achieved – is enough

I’ve notice, through the years, that EVERY Christmas I do the same thing: buy presents that I think are nice/heartfelt/something the person receiving them will enjoy THEN, when it comes REALLY CLOSE to the actual day-I begin to doubt if it’s ENOUGH. That’s NOT a good thing – hence, why Mary’s saying really hits home. I just have to re-read the saying and APPLY IT! (Have you ever had that situation?)

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

Pie Crust Pinwheel Cinnamon
Cookies

2 pie crusts (store bought or homemade)
2/3 C. sugar (option: mix half white & half
brown)
1/2 C. (1 stick) unsalted butter, melted
2 to 2 1/2 T. cinnamon

Preheat oven 350 degrees F.
Line 1-2 baking sheets with parchment
paper. In small bowl combine sugar(s)
& cinnamon. Roll pie crusts on on a clean,
lightly floured surface & roll each out into
a large rectangle. Brush melted butter over
dough, then evenly sprinkle cinnamon/sugar
mixture on top. Starting with long end, roll
dough over itself to create a long log. Cut
log into 1-inch rounds then transfer to sheets.
Bake 8-10 minutes until cookies are light
golden. Remove from oven & let cool 2 minutes
before transferring to a wire rack to cool
completely. Makes approx. 2 dozen

(recipe: 12tomatoes.com)
———————————-

Chicken Cordon Bleu Crescent Rolls
(appetizer)

1 tube refrigerated crescent rolls
8 slices Swiss cheese
8 slices deli ham
2 chicken breasts, cooked/sliced thinly
1 tsp. Italian seasoning
2 T. honey
2 T. Dijon mustard

Preheat oven 375 degrees F.
Spray a pie pan (or 9″ baking pan) with
nonstick cooking spray. Remove rolls
from pkg; lay out in long rectangle –
pinch seams together well. Sprinkle
Italian seasoning on. Layer: Swiss
cheese, then ham then chicken breast.
Roll up like a cinnamon roll & cut into
8-10 rolls/rounds. Place rolls on pie pan
& bake 18-20 minutes until golden brown.
Mix honey & Dijon & serve in a small
bowl as a dip. Makes 4 servings

(recipe: momontimeout.com)
————————————-
Sausage Cream Cheese Crescents

16 oz. bulk sausage, cooked/crumbled
8 oz. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese

Preheat oven 375 degrees F.
In large bowl combine cooked
sausage, cream cheese & Cheddar
cheese. Separate rolls into triangles;
cut each triangle in half, lengthwise.
Scoop a heaping tablespoon meat
mixture onto each roll & roll up.
Place on cookie sheets & bake about
15 minutes until golden brown.

(recipe: easyrecipesly.com)
—————————————-
Ham & Swiss Rolls (appetizer)

1/4 C. Dijon mustard
1 onion, minced
1 C. butter, melted
4 oz. Swiss cheese, shredded
2 T. poppy seeds
1 T. Worcestershire sauce
4 pkgs. small dinner rolls
1 lb. shaved deli ham

Preheat oven 325 degrees F.
Combine mustard, onion, butter,
cheese, poppy seeds & Worc.
sauce in small bowl. Using a
serrated knife, slice an entire
pkg. of rolls in half horizontally.
Spread bottom half of rolls with
1/4 of mustard mixture, top with
1/4 lb. ham & replace top bun.
Place rolls on a sheet pan lined
with foil – repeat with remaining
rolls & ingredients. Bake 20-30
minutes until thoroughly heated.

(recipe: gooseberrypatch.com)
—————————
Artichoke/Garlic/Herb Cream
Cheese Spread

1 (6 oz) jar marinated artichokes,
drained/chopped*
8 oz. cream cheese
3/4 tsp. dried garlic
1/2 tsp. chopped chives
1/2 tsp. chopped dill weed
1/2 tsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. dried red & green pepper
flakes (optional)
1/4 tsp. onion powder
1/8 tsp. white pepper

Chop artichokes in blender or food
processor. Combine all ingredients
in medium bowl & chill several hours.
Serve with toasted bread, pita chips
or crackers. Makes 1 1/2 C.

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

Creamy Broccoli-Bacon Bake

6 C. small broccoli florets
2 carrots, sliced
1 (8 oz) tub (Kraft) Philadelphia
cream cheese spread
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. shredded Cheddar cheese
4 slices bacon, cooked/chopped

Preheat oven 425 degrees F.
In large saucepan filled with
boiling water add broccoli &
carrots – cook 2-3 minutes until
crisp-tender. Drain, reserving
1/4 C. cooking water. Mix next
3 ingredients in a bowl until
blended. Return cooked vegs.
to saucepan; add cream cheese
spread & onion – stir until
veggies are evenly coated with
sauce, adding reserved cooking
water, if necessary, for desired
consistency. Spray a 2-qt.
casserole dish with nonstick
cooking spray & spoon mixture
into dish. Top with shredded
cheese & bacon – cover with foil.
Bake 25 minutes until heated
through – uncover for last 5
minutes of cooking time.
Serves 8 (1/2 C. each)

(recipe: kraftrecipes.com)
————————-

Crockpot Taco Casserole

1 lb. ground beef or turkey
2 T. taco seasoning
1 (13.75 oz) can cream of chicken
soup
1 (10.5 oz) can Ro*Tel tomatoes
(diced tomatoes w/green chilies)
1 (14 oz) can black beans, drained/
rinsed
1 C. frozen corn
1 1/2 C. shredded cheese (poster
uses sharp Cheddar & mozzarella,
mixed)

Toppings:
Tortilla chips
sour cream
cilantro
sliced avocado

Spray insides of crockpot with
nonstick cooking spray. In a
large skillet brown meat; drain
& add taco seasoning. Add
soup, Ro*Tel, beans & corn –
stir well & pour into crockpot.
Sprinkle top with cheese. Cover
& cook on Low 2-3 hours.
Serve with desired toppings.
Serves 4-6

NOTE: This recipe can also be
made in the oven:
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Mix ingredients together (after
cooking meat) & pour into
prepared dish. Bake 30 minutes.

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

Chicken Gnocchi Soup

1 medium onion, chopped
2 large carrots, peeled/grated
4 stalks celery, chopped
6 cloves garlic, peeled/chopped
2-3 T. olive oil
1 rotisserie chicken plus 1 C.
reserved broth from bottom of container
7 C. water
8 chicken bouillon cubes
1 (16 oz) pkg. Potato Gnocchi
(Gnocchi are Italian dumplings &
can usually be found in grocery stores
by the dried pastas – might also be
found in the frozen sections)
4 C. Half & Half
1 1/2/ C. spinach, chopped
1 tsp. thyme
1/8 tsp. nutmeg
1 T. sugar
1/4 C. cold water
5 T. cornstarch
salt/pepper
2 T. butter

Heat a large soup pot over medium-
high heat & heat oil. When oil is hot,
add chopped veggies – cook over
medium-high heat, stirring occasionally
5-8 minutes until onions are translucent.
Remove skin from chicken & meat from
bones – chop meat. Pour broth from
chicken container & 7 C. hot water into
pot; add chicken bouillon cubes & stir;
add chopped chicken & bring to boil.
Pour gnocchi into boiling pot & return
to boil. Cook 3-4 minutes – gnocchi will
be cooked through when they float to
top of broth. Add spinach, Half & Half,
thyme, nutmeg, sugar & 2 T. butter to
pot, stir & bring to boil.
In small bowl combine 1/4 C. cold water
& 5 T. cornstarch – mix well & pour into
pot. Bring soup to boil while stirring – it
will thicken as it reaches a boil. Season
with salt/pepper & serve. Serves 12

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

Strawberry/Banana Cheesecake
Salad

1 (8 oz)  pkg. cream cheese, softened
16 oz. vanilla yogurt
1 (8 oz) tub Cool Whip, thawed
1 (3.5 oz) pkg. cheesecake-flavored
instant pudding or pie filling mix
1/2 bag miniature marshmallows
3 pints strawberries, cleaned/sliced
4 bananas, sliced
1 container raspberries (optional)

In large bowl mix cream cheese, yogurt,
pudding mix & Cool Whip until creamy.
Stir in marshmallows/fold in fruit.
Garnish top of bowl with additional
fruit, if desired. Refrigerate 1 hour.

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

2/3 C. evaporated milk
1/2 of a 12 oz. pkg. semisweet
chocolate morsels
2 T. butter
1 C. sugar
2 T. flour
2 large eggs
2 tsp. vanilla
3/4 tsp. salt
1 C. chopped pecans

1 (unbaked) pie crust

fresh whipped cream, for
serving
=
Preheat oven 375 degrees F.
Place first 3 ingredients in a
microwave-safe bowl & heat
on High 1 to 1 1/2 minutes
until melted & smooth, whisking
at 30 second intervals. Whisk
sugar & flour into chocolate
mixture; add eggs, 1 at a time,
whisking just until blended after
each addition. Whisk in vanilla &
salt; stir in pecans. Pour mixture
into pie shell & bake 35-40 minutes
until set. Cool 10 minutes before
serving.
Serve with fresh whipped cream.

(recipe: americantimesfood.com)

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

Have a great day – and TRY to stay healthy!

Hugs;

Pammie

Everything Old is New Again!

Today started out with me attempting to bring down more Christmas decorations; spotted some boxes I hadn’t gone through and Lo & Behold! There was a tiny tree decorated with  miniature ornaments I’d made a good 15 years ago that I’d totally forgotten! Also ‘found’ the rest of the clear plastic window ‘stickers’ (snowflakes, Christmas themes, etc.) – I’d already put up enough of those, but nice to know where the old ones are – now! I’m doing my best to ‘keep on – keeping on’ while still struggling with the ends of this cold thing – I find I’m pretty exhausted most days so today I just told myself: “Self: enough is enough! Do just these things and NO MORE! GO REST!” Yesterday was crazy – up really early to drive to the other church (1/2 hr) to pick up the special needs group newsletters, drive back to son’s house to babysit 10:15 to 3:30, go home & rest a few, then Knit Night 6:30 – 9 p.m. (then home to collapse!). Today was getting up early to fold, address, stuff all the newsletters, stop at Walgreen’s to get stamps (NO WAY I was standing in line at the Post Office THIS close to Christmas!). Turns out they had exactly TWO books of stamps at Walgreen’s – SCORE! just what I needed. Got to the drive through/outdoors mailboxes at the Post Office and BOTH of them were overflowing with mail – no way I’m putting our newsletters in there only to have them fall out, so I went inside & put them in the ‘inside’ mail slot (having worked at that location back in 1969, I KNOW that that particular slot gets picked up BEFORE the outside boxes do) – mailing complete. The presents are all purchased,  most of the stocking stuffers are there, most of the house decorating is done. That leaves (TOMORROW – I’m putting it off for today – resting) baking 4 loaves of breads & delivering them to the neighbors and (MAYBE) putting up a tree. Husband & I both agreed – this year it’s just going to be the small fiber-optic tree in the dining room – that’s ENOUGH for us! Getting old is no fun, but getting sick at the busiest time of the year really sucks…enough of my complaining…(sorry)

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

Crispy Ginger Cookies

2 1/3 C. flour
2 tsp. ground ginger
1/2 tsp. ground allspice
1 tsp. cinnamon
1/4 tsp. ground cloves
2 tsp. baking soda
scant 1/4 tsp. salt
pinch fresh ground black pepper
1 C. granulated sugar, divided
1/2 C. packed light brown sugar
1 C. (2 sticks) unsalted butter,
softened but still cool
1 large egg
1/3 C. molasses

In medium bowl whisk flour, ginger,
allspice, cinnamon, cloves baking soda,
salt & pepper. Using elec. mixer, beat
1/2 C. gran. sugar, brown sugar & butter
until light & fluffy, 3-5 minutes, scraping
sides of bowl as necessary. Add egg &
beat about 20 seconds; scrape down bowl
sides. Add molasses – mix well & scrape
sides again. Add dry ingredients then mix
on Low speed just until incorporated. Do
not over mix. (Dough will be very soft;
refrigerate at least 1 hour – or until firm
enough to roll out).

Preheat oven 350 degrees F.
Place oven rack in middle of oven;
line a baking sheet with parchment paper.
Place remaining 1/2 C. gran. sugar in a shallow
bowl. Form dough into 1-inch balls & roll in
sugar to coat – place on prepared sheet about
2 inches apart (they will spread). Flatten tops
slightly with your fingers. Bake 10-14 minutes
until set & golden on outside & slightly soft on
the inside. (as they bake they will puff up, then
flatten). Do not remove from oven until they are
flat). Let cookies cool in sheet a few minutes then
transfer to wire rack to cool completely. Refrigerate
dough between batches, as needed, to maintain
a soft (but not wet) consistency. Cookies will keep
several days in airtight container. Makes 36 cookies

(recipe: onceuponachef.com)
———————————
Chocolate Peanut Butter Pie

Crust:
4 oz. semisweet chocolate*, chopped
4 T. unsalted butter, cut into tablespoons
8 oz. (Nabisco) chocolate wafers – about
32 cookies from a 9-oz. pkg), finely ground
using a food processor to make 2 C. crumbs

Peanut Butter Filling:
8 oz. cream cheese, room temp
1 C. smooth peanut butter
1 C. sugar
2 tsp. vanilla
1 C. cold heavy cream

Topping:
4 oz. semisweet chocolate*, chopped
1/2 C. heavy cream
1/4 C. salted, roasted peanuts, chopped

Preheat oven 375 degrees F.

Crust:
In medium glass bowl combine chocolate &
butter – microwave on High in 20-second
intervals until just melted. Stir well then stir
in cookie crumbs. Press mixture evenly over
bottom & up rim of a 10-inch tart pan with
removable bottom
. Make sure to not make
the crust too thick in any one spot, especially
around the rim. Keep it thin throughout or it
will come out too hard. Bake crust 10 minutes
then cool on a rack.

Peanut Butter Filling:
In large bowl using elec. mixer, beat cream
cheese with peanut butter, sugar & vanilla until
blended. In another large bowl, using elec.
mixer, whip chilled cream until firm. Fold
one-third whipped cream into peanut butter
mixture to loosen it, then fold in remaining
whipped cream. Spoon filling into cooled crust,
smoothing the surface. Refrigerate, uncovered,
1 hour.

Topping:
In medium glass bowl combine chocolate with
heavy cream – microwave on High in 20-second
intervals until chocolate is just melted & cream is
hot. Stir until blended, then cool to barely warm,
stirring occasionally. Spread over chilled peanut
butter filling & sprinkle chopped peanuts around
edges of pie. Chill, uncovered, 3 more hours.

To Serve:
Carefully remove rim from pan by gently pressing
upwards on bottom while holding the rim in place.
(If using a springform pan, run a thin knife around
crust to loosen it, the remove springform ring). Use
a sharp knife to cut the pie into wedges. Run the
knife under hot water & dry it between each cut.
Serve chilled or slightly cooler than room temp.

* Poster uses the best quality, such as Ghirardelli
chocolate

NOTE: Pie can be made a day ahead then covered &
refrigerated until ready to serve.

(recipe: onceuponachef.com)
—————————————————

Cream Cheese Sausage Balls

1 lb. hot sausage, uncooked (or
any sausage you prefer)
8 oz. cream cheese, softened
3/4 C. Bisquick (baking mix)
4 oz. Cheddar cheese, shredded

Preheat oven 375 degrees F.
In large bowl mix all ingredients
until well combined; roll into 1-inch
balls. Place on baking sheets
& bake 20-25 minutes until brown.
Makes about 24 balls.

NOTE: can be made ahead & frozen.
If baking frozen, add a few minutes
to the total cooking time.

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

Bacon/Ranch/Walnut Cheeseball

2 (8 oz, ea) pkgs. cream cheese,
room temp (leave on counter at
least 1 hour before mixing)
1/8 C. plus 1/8 C. walnuts, chopped
1 (1 oz) pkg. dry Ranch dressing mix
1/4 C. fresh chives, chopped
2 tsp. dried parsley
1/2 C. shredded Cheddar cheese
1 (2.8 oz) pkg. pre-made real bacon bits

Using elec. mixer in large bowl cream
cream cheese until creamy. Add dry
ranch mix & parsley, blend. Add 1/8 C.
walnuts – blend in; blend in chopped
chives. Add Chedd. cheese & stir, while
scraping sides of bowl, creating a ball.
Place a sheet of plastic wrap on counter
& sprinkle remaining 1/8 C. nuts on sheet.
Sprinkle entire pkg. of bacon bits on sheet.
Roll cheese ball in bacon bits/nuts until it’s
completely covered. Wrap ball in plastic
wrap & shape into a round ball; place in
fridge 2 hours. Remove from fridge when
ready to eat – allow 1 hour to soften.
Serve with crackers, crostini, French bread
chunks, pretzels, etc. for dipping.

(recipe: backtomysouthernroots.com)
———————————–
Creamy Jalapeno Dip

1 C. mayonnaise
1/3 C. buttermilk
1/3 C. sour cream
1 (4 oz) can chopped jalapenos
(cut this in half if you don’t like spicy)
1 (4 oz) can chopped green chilies
1/3 C. chopped cilantro
1 (1 oz) pkg. dry ranch dressing mix
1/2 tsp. minced garlic

Place all ingredients in a blender or
food processor – process until smooth.
Refrigerate any leftovers.

(recipe: whoneedsacape.com)
————————————

Southern Smothered Pork Chops
(crockpot)

4 center-cut pork chops
1/4 C. flour
3/4 tsp. poultry seasoning
1/2 tsp. salt
2 T. olive oil
1 1/2 C. chicken or beef broth
1 medium onion, chopped

Suggested ‘sides’:
cooked mashed potatoes (for 4)
cooked rice or noodles (for 4)

Pour flour, poultry seasoning &
salt in zip-lock bag – shake to mix.
Add chops & shake until lightly
coated. Heat heavy skillet large
enough to hold all chops over
medium-high heat. Add oil &
heat until it shimmers. Place
chops in pan & saute 2-3 minutes
per side until golden brown. Remove
chops from pan & add 2 T. flour
mixture from bag to skillet; stir a
few seconds to cook flour. Add
about 1 C. broth & cook, stirring,
to lift any browned bits from pan.
Add remaining broth & turn off
heat. (Reserve remaining flour
mixture for later).
Place onion in bottom of crockpot &
lay chops on top. Pour liquids from
pan over chops. Cover & cook on
High 2 hours. Remove about 1 C.
of liquids from crockpot into a
small bowl; stir in remaining flour
mixture from bag & mix until
completely smooth. Return this
mixture to crockpot, stirring to mix.
Cover & cook 30-45 minutes more.
Serves 4

(suggested sides: mashed potatoes or
cooked noodles or rice)

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

Loaded Scalloped Potatoes

5 lb. baking potatoes, sliced
1/4 C. olive oil
1/2 T. kosher salt
1/2 tsp. black pepper
1 C. shredded sharp Cheddar cheese
1/4 C. Ranch salad dressing (liquid)
1/4 C. salsa – your choice of heat
6 slices cooked bacon, chopped
1/2 T. fresh chopped parsley

Preheat oven 400 degrees F.
Place potatoes in a 12″ cast
iron skillet OR 9 X 13″ baking dish
& coat in olive oil, salt/pepper –
fold in shredded cheese. Bake
60 minutes until browned on top
& tender.
Mix Ranch dressing & salsa in
small bowl until combined. Once
potatoes are done cooking, evenly
drizzle salsa/ranch on top &
sprinkle top with chopped bacon &
parsley. Serve hot. Serves 15

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

Crockpot Candybar Dip

1 (12 oz) pkg. milk chocolate chips
1 (7 oz) jar marshmallow creme
25 caramels, unwrapped
1/2 C. heavy cream
6 fun-size Milky Way candy bars

Spray a small crockpot with nonstick
spray. Place all ingredients in pot, cover
& cook on Low 1 1/2 – 2 hours until
melted & smooth. Serve warm.
Makes 3 cups

Suggested Dippers:
chocolate or vanilla cookies
pretzel sticks
brownie bites
pound cake cubes
graham crackers

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

 Tiramisu Cheesecake Dessert

1 (12 oz) pkg. vanilla wafers
5 tsp. instant coffee granules, divided
3 T. hot water, divided
4 (8 oz, ea) pkgs. cream cheese, softened
1 C. sugar
1 C. (8 oz) sour cream
4 large eggs, lightly beaten
1 C. Cool Whip, thawed
1 T. baking cocoa

Preheat oven 325 degrees F.
Layer half of wafers in greased 9 X 13″
baking dish. In small bowl dissolve 2 tsp.
coffee in 2 T. hot water; brush 1 T. mixture
over wafers. In large bowl beat cream
cheese & sugar until smooth; beat in
sour cream. Add eggs, beating at Low
speed just until blended. Remove half
of filling to another bowl. Dissolve
remaining coffee granules in remaining
hot water & stir into one portion filling –
spread over wafers. Layer remaining wafers
over top, brush with remaining dissolved
coffee granules & spread with remaining
filling. Bake 40-45 minutes until center is
almost set. Cool on wire rack 10 minutes.
Loosen sides from dish with a knife. Cool
1 hour longer. Refrigerate overnight,
covering when completely cooled.
To serve, spread with Cool Whip & dust
with baking cocoa. Makes 12 servings.

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

Crockpot Brown Sugar Carrots
(also OVEN & stovetop methods)

5 lb. bag carrots, peeled/cut into
3/4″ coins
1/4 C. unsalted butter
1/2 C. brown sugar, packed
1/2 tsp. cinnamon
1/2 tsp. kosher salt

Place all ingredients in crockpot &
mix together. Cover & cook on Low
4 hours. Garnish with additional
brown sugar when serving, if
desired.
=
OVEN:
Preheat oven 375 degrees F.
Spray a large foil-lined pan with
nonstick spray. Mix all ingredients
& pour into pan. Bake 25-30
minutes.
=
STOVETOP:
Boil carrots 5-7 minutes. Place
all ingredients in large pan &
cook carrots until glazed &
thickened.
(recipe: dinnerthendessert.com)
——————————-

Crockpot Cranberry Pork Loin

1 (3-4 lb) pork loin
1 (14 oz) can whole cranberry sauce
1 (1 oz) pkg. onion soup mix

In small bowl mix cranberry sauce &
soup mix, stir until combined. Place
pork loin in crockpot & pour cranberry
mixture on top. Cover & cook on Low
7 hours without opening lid during
cooking time.
Slice & serve with sauce.
Serves 8

(recipe: themagicalslowcooker.com)

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

Hoping that you are all in good health and
fairly ‘ready’ for the holidays. Sharing my oldest
son’s little family (he also has an 11 yr old son
who’s not in this photo)

 

Stay healthy!

Hugs;

Pammie

Finally – feeling more like the old ‘me’!

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

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

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

My car WAS totally clean before all the snow started!

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

Lot’s more desserts/candy recipes for ya:

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

Peppermint Swirl Fudge

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

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

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

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

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

(recipe: tasteofhome.com)
———————————

Easy White Chocolate-covered Pretzels

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Soft Eggnog Cookies w/Eggnog
Frosting

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

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

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

(recipe: communitytable.parade.com)

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

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

Hugs;

Pammie