One Day closer to Holiday

As promised, here are more Thanksgiving recipe ideas:

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

Pumpkin Rice Pudding

1 1/2 C. cooked rice
2 C. milk
2 eggs
3/4 C. pumpkin puree
1/2 C. sugar
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. vanilla

Preheat oven 350 degrees F.
In bowl, whisk milk, eggs & pumpkin
until combined. Whisk in sugar, salt,
pumpkie pie spice, cinnamon & vanilla
until combined. Stir in cooked rice &
transfer to glass baking dish. Bake
1 hour 15 minutes until custard is
set.

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

Creamy Broccoli/Bacon Bake

6 C. small broccoli florets
2 carrots, sliced
1 (8 oz) tub cream cheese spread
(Kraft Philadelphia)
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. (Kraft) Triple Cheddar
Cheese (with a touch of Philadelphia)
4 slices bacon, cooked/ crumbled

Preheat oven 425 degrees F.
In large saucepan of boiling water
add broccoli & carrots; cook 2-3
minutes until crisp-tender. Drain,
reserving 1/4 C. cooking water.
Mix next 3 ingredients until blended.
Return cooked vegetables to saucepan.
Add cream cheese mixture & onions,
stir until 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 & bake 25
minutes until heated through,
uncovering for last 5 minutes.
Serves 8 (1/2 C. each)

(recipe: Kraft recipes)
————————————

Crockpot Glazed Carrots

2 lb. carrots, peeled/sliced into
1/2″ pieces
1/4 C. butter, melted
1/3 C. brown sugar
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 T. chopped parsley

Place carrots in crockpot. In
small bowl whisk butter, brown
sugar, salt, cinnamon & nutmeg –
pour over carrots & toss to coat.
Cover & cook on High 3 hours
until carrots are tender.

NOTE: If you’d like to thicken
the glaze, remove cover & cook
on High an additional 15 minutes.
Sprinkle parsley on top & serve.
Serves 8

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

Hot Spinach Apple Salad

6 strips bacon, diced
1/4 C. cider vinegar
3 T. brown sugar
9 C. fresh baby spinach
2 unpeeled large red apples,
thinly sliced
1 medium red onion, chopped
(about 3/4 C.)

In large skillet cook bacon until
crisp. Remove to paper towels,
drain grease – reserving 2 T.
In same skillet combine vinegar,
brown sugar & reserved grease –
bring to boil; cook & stir until
sugar is dissolved. Cool slightly.
In a serving bowl combine spinach,
apples, onion & bacon. Drizzle
with warm dressing; toss to coat.
Serve immediately. Serves 10

(recipe: tasteofhome.com)
——————————–

Creamy Grape Salad

4 C. each green & red seedless
grapes, halved
2 C. fresh pineapple chunks
1/2 C. slivered almonds, toasted
4 oz. (half of 8 oz pkg) cream cheese
1/2 C. sour cream
1/4 C. packed brown sugar

In large bowl combine fruit & nuts.
Microwave cream cheese in micro-
waveable bowl on High 20-30
seconds until softened; whisk
until creamy. Add sour cream &
sugar; mix well. Add cream cheese
mixture to fruit – mix lightly.
Serves 12 (1/2 C. each)

(recipe: Kraftrecipes)
———————————–

Roasted Butternut Tossed Salad

4 C. cubed/peeled butternut
squash (about 1 lb)
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceberg
lettuce
1/2 C. shredded Cheddar cheese
6 T. poppy seed salad dressing,
divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted
4 strips bacon, cooked/crumbled

Preheat oven 400 degrees F.
In large bowl toss squash & onion
with honey, salt, garlic powder &
pepper – transfer to 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake 20-25 minutes
until vegetables are tender, stirring
once. Cool slightly.
In another bowl, combine spinach,
lettuce, cheese & squash mixture.
Just before serving, drizzle with 4T.
dressing & toss to coat. Divide
salad among 8 plates; top with
stuffing cubes, cranberries, almonds
& bacon. Drizzle with remaining
dressing. Serves 8

To toast nuts: 
Preheat oven 350 degrees F.
Place nuts in shallow baking pan
& roast 5-10 minutes (OR) cook
in a skillet over low heat until
lightly browned, stirring
occasionally

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

4 strips bacon, diced
4 ribs celery, chopped
1 medium onion, chopped
1 lb. fresh mushrooms, chopped
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz) pkg. corn bread stuffing
1/2 C. chopped celery leaves
2 T. minced fresh parsley
4 large eggs, lightly beaten
2 1/2 C. chicken broth
1 T. butter

Preheat oven 350 degrees F.
In large skillet cook bacon until
crisp; remove to paper towels.
Drain grease-reserving 2 T.
Saute celery & onion in drippings
until tender. Add mushrooms, sage,
salt/pepper – cook & stir 5 minutes.
Remove from heat; stir in stuffing,
celery leaves, parsley & bacon.
Combine eggs & broth; stir into
stuffing mixture. Spray a 9 X 13″
baking dish with nonstick cooking
spray & spread mixture into pan.
(dish will be FULL). Dot with butter;
cover & bake 30 minutes (and
stuffing temperature reaches
165 degrees F.). Uncover & bake
10 minutes longer until lightly
browned. Makes 13 cups.

NOTE: Stuffing may be baked in
one 16-18 lb. turkey (OR) three
5-7 lb. roasting chickens.

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

Apple Pecan Cake (w/Caramel
Glaze)

1 1/2 C. cooking oil
2 C. sugar
4 eggs
3 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 1/2 C. Granny Smith apples (3-4),
peeled/chopped
1 C. chopped pecans

Caramel Glaze:
3/4 C. butter (1 1/2 sticks)
1 C. light brown sugar
1/4 C. milk
1 tsp. vanilla

Preheat oven 325 degrees F.
Generously grease & flour a
tube (or Bundt) pan (OR)
you can use two loaf pans.
In large bowl mix oil, sugar & eggs;
mix until creamy. In another medium
bowl whisk flour, baking soda, cinnamon
& salt – add dry to wet ingredients &
mix well. Add vanilla – mix well. Stir in
apples & nuts – pour into prepared pan.
Bake 1 hour – at about 50 minutes use
a toothpick inserted near center – if it
comes out clean, cake is done.

Glaze:
In small pan melt butter over
Low heat. Stir in sugar & milk;
bring to boil over Low heat – then
reduce to a simmer, stirring
constantly. Let boil 10 minutes,
continue stirring. Remove from
heat – stir in vanilla & let cool.
Once glaze has cooled a bit,
pour over top of cake.

(recipe: allrecipes.com)

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

Enjoy!

Pammie

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MORE Recipes!

My inbox is EXPLODING with Thanksgiving recipes – each one trying to scream louder than the last: “Pick me! PICK ME!” Since there are so many, I’m going to attempt to post (almost) every day to provide you with some ideas. For me? I’m still kinda undecided on what I’m making; I know that we’ll be making a huge batch of mashed potatoes (my husband’s specialty), also green bean casserole, probably croissants, and some desserts. Had a thought yesterday that maybe I could also throw together a big tossed salad with dried cranberries, slices of red onion, maybe feta cheese, sliced black olives – I’ll figure it out once I look up several salad recipes. Still on the fence as to desserts…sigh. I did hear about the “other grandma’s” ‘sides’ – for some reason she’s NOT doing the cold sides this year; making sweet potatoes & some sort of pretzel appetizers??? Oh well, we’ll just wait & see!

==========

(Small Batch) 3-minute Cranberry/
Pistachio Fudge

12 oz. white chocolate chips
1/4 C. heavy whipping cream
1 T. maple syrup (or honey, or
1 tsp. vanilla extract – clear is best)
1/2 C. dried cranberries (Craisins)
1/3 C. chopped pistachios

Line a loaf pan with foil, leaving foil
hanging over 2 sides of pan for easy
removal. Lightly spray foil with nonstick
cooking spray. Combine white chips,
heavy cream & maple syrup/honey/
vanilla in medium microwave-safe
bowl. Microwave 30 seconds on High
heat; stir & repeat until chips are
melted & smooth. Fold in dried
cranberries & nuts – spread mixture
evenly into prepared pan. Let cool
1 hour or more on counter, or
refrigerate 20-30 minutes until fudge
has completely set. Remove from pan
using foil ‘handles’; cut fudge into squares
& serve. Store leftovers in airtight
container up to 1 week. Makes 24 pieces

(recipe: momontimeout.com)
————————————–
Oatmeal Cranberry Cheesecake
Bars

1 box yellow cake mix
2 1/2 C. quick cooking oats
3/4 C. butter, melted
8 oz. cream cheese, room temp.
1 (14 oz) can sweetened condensed
milk
2 T. lemon juice
1 tsp. vanilla
1/2 C. white chocolate chips
1 (16 oz) can jellied cranberry sauce
2 T. cornstarch

Preheat oven 350 degrees F.
LIne 9 X 13″ baking dish with parchment
paper, or spray with nonstick cooking
spray. In large bowl mix dry cake mix &
oats. Add melted butter & stir until
crumbly. Press two-thirds of mixture
onto bottom of prepared pan. In another
bowl beat cream cheese using elec.
mixer, until light & creamy. Add
sweetened cond. milk, lemon juice &
vanilla – continue mixing until smooth
then pour over crust. In another bowl
combine cranberry sauce & cornstarch;
spoon over cream cheese mixture &
gently spread out. Sprinkle white choc.
chips on top & gently press down.
Bake 35-40 minutes until center is set.
Cool on wire rack. Refrigerate then
cut into bars before serving.
Makes 30 bars

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

Crockpot Green Bean Casserole

2 (10.75 oz, ea) cans cream of mushroom
soup (undiluted)
3 (14.5 oz, ea) cans green beans,
drained
1/3 C. milk
1 (6 oz) can French fried onions

Spray insides of crockpot lightly
with nonstick cooking spray.
In large bowl gently mix soups,
green beans & milk until well
blended – pour into crockpot &
spread out evenly. Cover & cook
on Low 2-3 hours. Sprinkle French
fried onions on top before serving.
Serves 6-8

(recipe: recipesthatcrock.com)
————————-
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
8 1/2 oz. (Jiffy) corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In large bowl
combine cream cheese, eggs &
sugar. Mix in dry muffin mix &
remaining ingredients; pour into
crockpot & smooth out evenly.
Cover & cook on High 2-4 hours.

NOTE: different crockpots cook at
different times – check for doneness
at 2 hours. Poster said their’s was
done at a little over 2 hours.

(recipe: recipesthatcrock.com)
———————————
Crockpot Sweet Potato Casserole

4 lb. sweet potatoes, peeled/finely
diced
1/4 C. melted butter
2 C. brown sugar
1/4 C. water
1 tsp. cinnamon
1/2 tsp. vanilla
pinch kosher salt
1 1/2 C. mini marshmallows
1/2 C. whole pecans

Spray insides of crockpot with
nonstick cooking spray. Place
diced sweet potatoes in crockpot.
In medium bowl combine butter,
sugar, water, cinnamon, vanilla &
pinch salt – whisk to combine then
pour over sweet potatoes & toss
to fully coat. Cover & cook on High
4 hours. Remove top & top with
marshmallows & nuts. Reduce heat
to Low. Cover & heat until marsh-
mallows are melted. Serves 6-8

(recipe: delish.com)
—————————–
Loaded Scalloped Potatoes

6 slices bacon, chopped into
1″ pieces
3 T. unsalted butter
3 cloves garlic, minced
3 T. flour
2 C. heavy cream
1 C. chicken broth
2 lb. russet potatoes (4-6)
rinsed/scrubbed clean/ Peeled
& thinly sliced into thin coins
2 C. shredded Cheddar cheese
1/4 C. finely chopped chives
kosher salt
ground black pepper

Preheat oven 400 degrees F.
Cook bacon in skillet until crispy;
drain bacon on paper towels.
Place butter in skillet & melt. Add
garlic & saute 1 minute. Stir in
flour – cook 1 minute. Whisk in
heavy cream & broth; season
with salt/pepper – simmer until
thickened slightly (about 5 minutes)
Remove from heat. Spoon a thin
layer of sauce in bottom of large
casserole dish. Add a single layer
of potato slices on top; spoon more
sauce on & top with cheese & bacon.
Repeat layers 3-4 times until dish is
mostly full. Bake 40-50 minutes until
sauce is bubbly & potatoes are very
tender. Let stand at least 15 minutes
before serving. Serves 8-10

(recipe: delish.com)
—————————

Cranberry Salsa

1 (10 oz) bag fresh or frozen
cranberries (thawed)
3 T. granulated sugar (or more,
to taste)
1/4 C. red onion, finely diced
1-2 jalapenos, seeded/minced
1/4 C. chopped cilantro
juice of 1 lime

Suggested Dippers:
salty tortilla chips, crackers or
crostini spread with a bit of
cream cheese

Place cranberries in food processor
& pulse until coarsely chopped.
Transfer to medium bowl; add sugar,
onion, jalapeno, cilantro & lime
juice – stir until completely combined.
Cover & refrigerate at least 30 minutes.
Serve with dippers (see above)
Makes 8 servings

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

Homemade Cranberry Sauce

3/4 C. sugar
1/2 C. orange juice
1/2 C. water
1 (12 oz) pkg. fresh cranberries,
rinsed & picked through
pinch salt
1 stick cinnamon
1 piece of orange peel

In large saucepan combine sugar,
orange juice & water over medium
heat; stir to combine. Bring to a
simmer & cook, stirring frequently,
about 10 minutes until all or most
of cranberries have popped. Remove
from heat & let cool at least 30 minutes.
Cover & refrigerate until ready to use.
Makes 8 servings

Can be made up to 3 days in advance

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

Chocolate Pecan Slab Pie

Crust:
1 (2-crust) box refrigerated pie
crusts
1 1/4 C. flour
1/4 C. cocoa powder
2 T. sugar
1/4 C. butter, softened

Filling:
4 eggs
1 1/2 C. sugar
1 1/2 C. light corn syrup
3 T. butter, melted
1 tsp. vanilla
4 oz. dark baking chocolate
bar, chopped
coarse sea salt
2 C. pecan halves

Preheat oven 350 degrees F.
Place pecan halves in a baking
dish & bake 5 minutes until light
brown.
Unroll both pie crusts & press both
into a 15 X 10″ flat rimmed baking
sheet. Cover the entire bottom &
sides & overlap pie crusts in middle;
be sure seams are firmly sealed.
In a bowl whisk flour, cocoa powder
& sugar. Add 1/4 C. butter & cut
mixture using two knives or a pastry
cutter; press mixture on top of
unbaked crust. Bake 15 minutes
until crust puffs a bit. Remove
from oven. In another bowl beat
eggs, sugar, corn syrup, butter &
vanilla – mix until fully combined &
smooth; pour over crust & spread
evenly. Sprinkle chopped chocolate
& toasted pecans on top. Bake
20 minutes until filling is set. Cool
completely before serving.
When cutting:
Spray a sharp knife with nonstick
cooking spray – makes it a little
easier & less gooey.
Serves 15-16

(recipe: ourtableforseven.com)

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

(well, that’s lovely – I just wrote a ‘after
the recipes’ post part – then promptly
deleted it & hit PUBLISH! Sigh…)
What that said was:

weather is gray/gloomy/30-40’s
with light rain.
Gas prices are stuck at $2.69/9
Not much going on for the rest of
the week; took both vehicles in
for oil changes/anti-freeze checks.

Hope you are having a pleasant day;

Hugs;

Pammie

 

and so we begin with HOLIDAY RECIPES!

My inbox in chock-ful of holiday recipes – where to start? Which ones to keep? Oh my – it’s a job! If you’ve been reading my blog for any amount of time you know that I love to find ‘interesting’ recipes from all sorts of various sites. I try to remember, every once in awhile, to make note here that these are NOT my recipes, and I note the site at the bottom of the recipe where I found said recipe. Since we have Thanksgiving in our sights very soon, I thought I’d try to start posting recipes that might help you in your choices for what to cook/serve for YOUR holiday meal.

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

Crockpot Turkey Breast & Gravy

2 tsp. dried parsley flakes
1 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. paprika
1/2 tsp. black pepper
2 medium onions, chopped
3 medium carrots, cut into
1/2″ slices
3 ribs celery, coarsely chopped
1 bone-in turkey breast (6-7 lb),
skin removed
1/4 C. flour
1/2 C. water

Mix first 5 ingredients in a bowl.
Place vegetables in bottom of
crockpot; top with turkey. Rub
turkey with seasoning mixture
from bowl. Cover & cook on Low
5-6 hours until temp. of turkey
(using a thermometer) reads
at least 170 degrees F. Remove
from crockpot; let stand, covered,
15 minutes before slicing.
Serves 12

Gravy:
Strain cooking juices into a small
saucepan. Mix flour & water until
smooth; stir into cooking juices &
bring to a boil. Cook & stir until
thickened, 1-2 minutes.

(recipe: tasteofhome.com)
——————————–

Crockpot Turkey Breast
(brined then cooked)

9 lb. turkey breast, thawed
1/2 C. kosher salt
1/2 C. sugar
10 oz. soy sauce
1/2 C. Worchestershire sauce
2 tsp. dried celery seed
2 T. poultry seasoning

In a large stock pot dissolve
salt & sugar in warm water.
Add soy & Worc. sauce, celery
seed & poultry seasoning. Place
thawed turkey breast in pot &
cover with water – refrigerate
24 hours.
Remove turkey from brine &
rinse off with water. Place turkey
breast in crockpot; cover & cook
on Low until internal temperature
reaches 165 degrees F (about
8 hours). Makes 8
servings

NOTE: poster said that after
brining & rinsing breast, she rubbed
the breast with poultry seasoning
before placing in crockpot.

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

Carrots Au Gratin

2 C. carrots, peeled/thinly
sliced
1/4 C. minced onions
1/2 C. water
1/4 C. plus 3 T. butter,
divided
1/4 C. flour
1 1/2 C. milk
1/3 C. shredded Cheddar cheese
1 T. dried parsley
2 C. butter crackers (like Ritz),
crushed

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
carrots & onions in water until
tender; drain. Add 1/4 C. butter
& flour – stir in milk. Cook & stir
until thickened. Remove from
heat; add cheese & parsley –
stir well then pour into prepared
dish. Mix remaining butter &
crushed crackers together –
sprinkle on top of dish & bake 20
minutes. Serves 4

(recipe: gooseberrypatch.com)
———————————
Roasted Sweet Potatoes

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

Preheat oven 375 degrees F.
On a sheet tray sprayed with
nonstick cooking spray lay out
potatoes in a single layer. Drizzle
oil, honey, cinnamon, salt/pepper
over potatoes. Roast 25-30 minutes
until tender. * When you remove
them & transfer to a serving
platter, drizzle more olive oil over
them.

*Poster said she likes to roast them
a little longer so check them & poke
with a fork to see if they’re done.

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

Layered Sweet Potato Casserole

5-6 sweet potatoes
1/2 C. (1 stick) margarine
3/4 C. brown sugar

Preheat oven 375 degrees F.
Place sweet potatoes in stock pot
filled with enough water to cover;
heat to boiling & cook about 15
minutes (test with a fork). They need
to be done but not mushy). Drain &
allow to cool. Peel sweet potatoes,
being careful to leave as much flesh
as possible. Slice into 1/2 inch slices
& place slices in bottom of a 2 qt.
baking dish, enough to cover bottom.
(you will be making 3 layers, total)
Cut margarine into 1/2 T. slices &
place 5-6 pats over sweet potatoes.
Sprinkle 1/4 C. brown sugar over
margarine & repeat layers twice more,
ending with brown sugar on top.
Bake 40 minutes; remove from oven &
allow to cool 10 minutes before serving.

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

(my son does Brie every year for an appetizer)

Maple/Bacon baked Brie

8 slices bacon, chopped
1/4 C. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie cheese (unwrapped)
1 egg mixed with 1 T. water (egg wash)
2 T. pecans, chopped

crackers, small slices ‘party breads’
for dipping

Preheat oven 400 degrees F.
In small skillet over medium heat
cook bacon until crisp – 8 minutes.
Drain; add maple syrup to skillet
& stir until combined. On a parch-
ment lined baking sheet, roll out
puff pastry. Place Brie on top & top
with all but 1-2 T. maple/bacon
mixture. Fold up each corner of
puff pastry, brushing each fold
corner with egg wash. Top with
pecans & remaining maple/bacon
mixture. Bake until puff pastry
is golden (cover with foil if getting
too dark). Serve immediately
with dippers.

(recipe: delish.com)
—————————–
Baked Brie w/Cherry Preserves

1 sheet puff pastry, defrosted
1 (7 oz) wheel Brie cheese, unwrapped
1/4 C. cherry preserves
egg wash (1 egg mixed with 1 T.
water)

Preheat oven 400 degrees F.
Cut puff pastry into 8-inch square.
Place Brie in center of pastry &
top with cherry preserves. Fold
up corners of pastry, sealing at
top & brush with egg wash.
Bake 20-25 minutes until pastry
is golden brown & cheese is melted.
(if top of pastry starts browning
too much, cover with foil)

(recipe: delish.com)
————————————-

Crockpot Mint Hot Chocolate

2 (11.8 oz, ea) bags milk chocolate
chips
1/4 C. unsweetened cocoa powder
1/4 C. sugar
1 T. vanilla
2 tsp. mint extract
1 gallon whole milk
marshmallows – for serving

Place all ingredients (except marsh-
mallows) in crockpot – stir. Cover &
cook on High 2 – 2 1/2 hours, stirring
occasionally. Serve with marshmallows.
Serves 10

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

Pumpkin Pie “Bites”

1 tube crescent roll dough

Filling:
3/4 C. pumpkin puree, squeezed
in paper towels to drain moisture
2 oz. cream cheese, softened
2 T. brown sugar
2 T. granulated sugar
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
1 egg yolk
1/2 tsp. vanilla

Coating:
1 T. unsalted butter, melted
1/2 C. granulated sugar
1/2 tsp. cinnamon

Icing:
1/3 C. powdered sugar
2 tsp. milk (or more to reach
desired consistency)

Preheat oven 375 degrees F.
Line a baking sheet with cooking
parchment paper.
In medium bowl mix cream cheese,
gran. sugar & brown sugar until
well combined. Add pumpkin puree,
cinnamon, ginger, nutmeg & allspice.
Add egg yolk & vanilla – mix until
smooth. Unroll crescent dough &
separate into 4 rectangles, sealing
perforations between 2 triangles
with your fingers. Cut each rectangle
in half to make 8 total squares.
Scoop 2 T. filling into center of each
dough square – pinch corners of
dough around filling & roll gently to
make a well-sealed ball.

In a pie pan or plate mix Coating:
1/2 C. sugar & 1/2 tsp.
cinnamon – brush each ball with
melted butter then roll evenly in
cinn/sugar mixture.

Set each ‘bite’, seal-side down,
on prepared sheet 2 inches apart.
Bake 11-15 minutes until golden brown.

While bites are baking prepare Icing:
In small bowl mix powdered sugar &
1 tsp. milk – until you reach desired
thickness (add more milk, if needed).
Drizzle over bites & serve immediately.

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

I will have lots more holiday recipes coming –
this is just the beginning. Yesterday I chatted
with our oldest son (the chef) to kind of get
an idea of what we’re doing for our holiday
dinner. He decided that he wants to ‘pare
down’ this year (last year was a bit ‘over the
top’). He’s cooking the turkey & doing a baked
brie appetizer. Other grandma switched gears
on me: I guess she’s not doing the cold sides,
but is doing sweet potatoes & some sort of
pretzel appetizer? I’m sticking with ‘the
usual/tried & true’: garlic mashed potatoes,
green bean casserole, (thinking of going with
croissants this year), and some sort of desserts.
I know we won’t go away hungry!

Had an easy babysitting yesterday: 1:30 –
around 3:45! He’s 8 months old now, has
3 teeth, is standing & attempting to stand
without holding onto something – lots of
standing & rocking back & forth plus lots
of “Dadada!” I haven’t seen him in 2 weeks
so we had fun playing. Older grandson (11)
almost brought me to tears; I was getting
my shoes on to go home and he said:
“You’re not leaving now, Grandma, are
you?” I said “Well, it’s time to go” and
he ran & gave me a huge hug and said:
“But I haven’t seen you in a LONG time
and I miss you!” WOW! It’s the little
things like that in life that make you
just want to pause time and savor it –
it doesn’t get any sweeter than that.

Make SURE you take time for those
things in your life that are IMPORTANT-
life is short . . . savor the moments!

Hugs;

Pammie

and so it begins – THE HOLIDAYS!

First thing this morning I was looking over all the 5 grocery store flyers for my area, attempting to come up with some sort of idea of what I’m preparing for next week’s dinner. Mind you, my oldest son will be having the dinner at his house & I’m bringing half of the ‘sides’ and the desserts (other grandma is doing the rest). Now that we’ve had one Thanksgiving/Christmas dinner experience with ‘other grandma’ I now have a better idea of what’s expected of me. Her version of both dinners involves COLD sides: macaroni salad, potato salad, cole slaw, etc. whereby I was raised on HOT sides: sweet potatoes, mashed potatoes, green bean casserole, etc. And she also does something I’ve never heard of before: she cooks an entire holiday dinner the day before FOR HERSELF & HER HUSBAND, then they have their ‘feast’ the day AFTER the holiday. OK…different. Why is that important? When it comes to offering leftovers to take home, she doesn’t want any, as she already has a full dinner at home. Different (or strange, whichever you want to think); I’ve learned not to ‘go against the flow’ and just keep on plugging, so to speak. She also does not do desserts, so that leaves me. What am I bringing? I HAVE NO IDEA! (am thinking about the first dessert below – for starters)

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

Pecan Pie Bars

2 C. unsalted butter, room
temp/divided
2 C. light brown sugar, divided
2 T. vanilla
2 C. flour
1/2 C. light corn syrup
1/4 C. heavy cream
1 lb. pecans, chopped

Preheat oven 250 degrees F.
Line 9 X 13″ baking dish with
parchment paper. In large bowl
using elec. mixer, cream 1 C.
butter & 1/2 C. brown sugar until
light & fluffy, about 3 minutes.
Add 1 T. vanilla & mix to combine.
On Low speed, add flour & mix
until flour & butter have come
together. Place dough in prepared
pan & using your fingers, press
dough evenly in pan. Bake 15
minutes until crust is light brown
around edges. Cool in fridge or
freezer. (Leave oven on).

In 4 qt. saucepan over medium-
high heat, combine 1 C. butter,
1 1/2 C. brown sugar & corn syrup;
stir until well blended. Bring to boil &
stir frequently 3 minutes. (mixture will
get light & airy). Remove pan from heat;
add heavy cream & vanilla; stir to combine.
Add pecans & stir until they are completely
coated. Remove crust from fridge/freezer –
pour topping over crust; using a spatula
to spread in an even layer. Return pan to
oven & bake 25 minutes until topping
is set (it will move slowly when you
jiggle the pan). Allow bars to cool
completely before cutting into squares.
Makes 20 bars

(recipe: dinneratthezoo.com)

——————————-

Ham & Egg Cups

6 slices deli-style ham
6 eggs
1/2 C. shredded Cheddar cheese
black pepper, to taste

Preheat oven 375 degrees F.
Spray muffin tin cups with
nonstick cooking spray. Line
bottom of muffin tin cups with
individual slices of ham. In a
skillet, scramble 6 eggs as
desired; scoop eggs evenly
into cups; sprinkle tops with
Cheddar cheese & black pepper.
Bake 10-12 minutes until cheese
is melted & ham is baked.
Makes 6 cups

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

Chicken/Quinoa/Brown Rice Soup

1 onion, chopped
2 C. carrots, chopped
2 C. celery, chopped
2 T. olive oil, divided
1 1/2 lb. chicken thighs (can use
frozen)
16 C. water
12 tsp. chicken base (or chicken
bullion)
1 1/2 tsp. ground thyme
1 tsp. poultry seasoning
1 tsp. parsley
2 bay leaves
salt/pepper
2/3 C. quinoa
3/4 C. brown rice
5 C. fresh spinach, chopped small

Heat large, deep skillet over
medium-high heat. Add 1 T.
olive oil – when oil is hot, add
veggies & sprinkle with salt/
pepper. Cook until crisp-tender,
about 5 minutes. Carefully
scoop veggies out & set aside.
Place chicken in a soup pot; add
hot water, chicken base/bullion,
seasonings & sprinkle with salt/
pepper, to taste. Bring to boil
over High heat (making sure it
doesn’t boil over). Once you have
a rolling boil, turn heat to medium
& allow chicken to cook through,
about 20 minutes. Using same
skillet you cooked veggies in,
heat to medium-high – add 1 T.
olive oil. When oil is hot, add quinoa
& brown rice. Stir & allow both to
get toasted (it will start to smell
kind of nutty, about 5 minutes.)
When chicken is cooked through,
remove from pot & shred using 2
forks then place back in pot.
Carefully pour quinoa/rice into pot
& bring to boil. Cover with lid (with
slight gap for steam). Cook 20
minutes until grains are soft & cooked
through. Add veggies & simmer just
until heated through. Remove pot
from heat; add spinach to pot & stir.
Taste soup for seasoning, adding more
salt/pepper, if needed. Serves 6-8

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

Baked Cranberry/Orange Stuffing-
crusted Chicken

1/2 C. mayonnaise
1/4 C. dried cranberries
1/2 tsp. grated orange peel
4 boneless skinless chicken breast
halves (about 1 1/4 lb)
1/2 C. seasoned cubed stuffing mix,
finely crushed

Preheat oven 425 degrees F.
Combine mayonnaise, cranberries &
orange peel in medium bowl. Arrange
chicken on baking sheet & evenly
top with mayo. mixture then sprinkle
with stuffing crumbs. Bake 20 minutes
until chicken is thoroughly cooked.
Serves 4

(recipe: hellsmanns.com)
———————————

Jalapeno Popper Wonton Cups

12 wonton wrappers
4 oz. cream cheese, softened
1/2 C. sour cream
12 oz. bacon, cooked/crumbled-
(reserve 2 T.)
1 C. shredded Cheddar cheese
(reserve 2 T.)
3-4 jalapenos, seeded/chopped

Preheat oven 350 degrees F.
Spray 12 muffin sups with cooking
spray. Place 1 wonton wrapper in
each muffin cup; Bake 8 minutes
until lightly browned. Remove from
oven & cool slightly. In medium bowl
mix cream cheese, sour cream, bacon,
Ched. cheese & chopped jalapenos.
Spoon filling into cups then sprinkle
tops with reserved bacon & cheese.
Return to oven & bake 8-10 minutes
until wontons are golden brown &
cheese is melted. Makes 12

(recipe: lemontreedwelling.com)
————————————
Bacon-Blue Cheese Dip

8 oz. cream cheese, softened
1 C. sour cream
1 (5 oz) container crumbled
blue cheese
2 T. ranch dressing
1/2 C. cooked/crumbled bacon
4 green onions, sliced

Dippers;
crackers, bread or fresh veggies

In small bowl combine cream
cheese, sour cream, blue cheese
& ranch dressing – blend until smooth.
Stir in bacon & onions. Serve with
suggested dippers. Serves 8

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

2-Ingredient Pumpkin Cake
(with Apple Cider Glaze)

Cake:
1 box yellow cake mix
1 (15 oz) can pumpkin puree

Glaze:
1 1/2 C. powdered sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Spray a small (7 X 11 X 2″ pan)
with nonstick cooking spray.
In mixer bowl beat dry cake mix
& pumpkin puree until well mixed.
Mixture will be very thick; pour
batter into prepared pan. Bake
28 minutes until a toothpick
inserted into center comes out
clean. Do not overbake. Let cool
5-10 minutes in pan; flip pan
onto a platter.

Glaze:

In large bowl combine powdered
sugar, apple cider & pumpkin
pie spice. Glaze should be thick
but pourable. Add more sugar or
cider if needed to achieve desired
consistency. Pour glaze over cake
while cake is still warm. Reserve
some glaze to pour over each slice
when served. Serve warm or at
room temperature.

 (recipe: americantimesfood.com)

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

Our weather is a bit confusing: kind of like “Make
sure you look at the weather report before planning
your day”. Yesterday was overcast with light rain &
in the 30’s. Last night when I went to choir practice
at 4:30 p.m. it was very lightly sprinkling. When I
came out after evening church (a little after 7 p.m.)
I couldn’t really tell if it was raining heavily OR it
was huge snow flakes! It kept up until I got close
to home (about 15 minutes later) then it was just
a light rain again…go figure; sigh. Right now
(1:30 p.m.) it’s 41 degrees F. , overcast but I can
live with that. Am trying to decide if I want to
venture out to go pick up “on hold” library books
& a quick trip to Krogers, or put it off. IF I do that,
will have to wait until Weds or Friday. Tomorrow
starts back babysitting BUT – I don’t have to go
until 1:30 p.m. . . . YAY! That means I probably
will be there until around 5/5:30 – not bad!

Hope, for your ‘first day of the week’ you’re
having a GREAT day!

Hugs;

Pammie


 

 

and then there was S-N-O-W! (sigh)

After reading the weather forecast for the rest of the week, I KNEW it was going to get colder (and they even mentioned a little snow flurries) but I really didn’t believe them. Woke up this morning to 21 degrees F. and a light dusting of snow on the ground…NO!!! SAY IT ISN’T SO!!! Oh well, life moves on, right? As the day progressed we were blessed with SUNSHINE and the dusting finally melted.  It’s now almost 2:30 p.m. and it’s gotten a ‘tiny’ bit warmer: 25 degrees F. (with a wind chill making it feel like 16 degrees F. – BRrrrrrr!) I’m VERY glad I don’t have anywhere to go today! Made Chicken Parmesan for dinner last night and there’s enough for 1-2 more dinners, so I don’t even have to cook – YAY!

With the ‘don’t have to go out’ theme running through my head I decided it’s about time to tackle something I’ve been avoiding: Switching the summer clothes for the winter ones – oh, joy… Not a big job, just one I try to avoid as much as possible until I HAVE to. It’s funny – you don’t realize just how many clothes you own until faced with finding a place to store them – right? Along with that job comes the ‘fun’ of deciding just how often you’ve worn the items and whether it’s finally time to let them go (to charity). Sometimes it does the job for you – ie: “Wow, never really liked this skirt anyway AND it’s a bit tight when I DO wear it” and out it goes! Simple! Can’t say that a lot of items ‘went’ that way, but a few. I’m pretty set in my ways; in the winter I’m usually wearing sweat shirts or sweaters & jeans (except on Sundays when it’s dress clothes), so paring down the ‘pile’ wasn’t too bad. At least it’s only twice a year for that job, right?

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

 Sour Cream Apple Crumble Bars

2 C. quick-cooking oats
1 C unsalted butter (2 sticks),
room temp.
1 C. flour
1 C. walnuts, roughly chopped
3/4 C. brown sugar
1/4 C. sugar
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice

Filling:
2 C. apples, peeled/shredded
1 C. sour cream
3/4 C. sugar
1 large egg
1 T. honey
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking pan with
parchment paper. Cream butter &
sugars in large bowl (or use mixer)
until fluffy & lightened in color. Add
oats, flour & walnuts; mix in baking
soda, cinnamon, salt, nutmeg & allspice
until combined. Pour 1/2 crust
mixture into prepared pan & using your
hands or a flat-bottomed surface, press
crust into an even layer. Bake 10
minutes until lightly browned.
– While crust is baking –
Whisk sour cream, sugar, egg, honey &
vanilla in large bowl; mix in shredded
apples. Pour mixture over baked bottom
crust & spread in even layer then top
with remaining crumble mixture, pressing
gently, so it adheres to filling layer. Place
in oven & bake 35 minutes until topping
is golden brown. Cover with foil if
topping is browning too quickly. Remove
from oven & cool completely before
serving. Serves 12-16

(recipe: 12tomatoes.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 petit 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)

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Taco Cornbread Casserole

2 lb. ground beef
2 envelopes dry taco seasoning mix
2 (14.5 oz, ea) cans diced tomatoes,
drained
1 C. water
1 C. cooked rice
1 (4 oz) can chopped green chilies
2 (8.5 oz, ea) pkgs corn bread/muffin
mix (like Jiffy)
1 (8 3/4 oz) can whole kernel corn,
drained
1 C. (8 oz) sour cream
2 C. corn chips
2 C. shredded Mexican blend or
Cheddar cheese, divided
1 (2 1/4 oz) can sliced ripe olives,
drained
shredded lettuce
chopped tomatoes

Preheat oven 400 degrees F.
In Dutch oven cook beef over
medium heat 8-10 minutes until
no longer pink, breaking into
crumbles & drain fat. Stir in dry
taco seasoning; add tomatoes,
water, cooked rice & green chilies.
Heat through, stirring occasionally.
Prepare corn bread mix accordg to
pkg. directions – stir corn into batter.
Spray 9 X 13″ baking dish with nonstick
cooking spray & pour half of batter in
bottom. Layer batter with half of
meat mixture, all of sour cream, half
of corn chips & 1 C. cheese. Top with
remaining batter, remaining meat
mixture, olives & remaining corn
chips. Bake, uncovered, 55-60  minutes
until cornbread is cooked through.
Sprinkle top with remaining cheese &
bake 3-5 minutes longer until cheese
is melted. Serve topped with lettuce
& chopped tomatoes. Serves 8

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


Bacon/Cheddar Potato Cakes

3 slices bacon
4 C. cold/leftover mashed
potatoes
2 eggs
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. shredded Cheddar cheese

In large, deep skillet over
medium-high heat cook bacon,
turning occasionally until browned
evenly & crisp – about 10 minutes.
Remove from skillet & crumble.
In a bowl mix mashed potatoes, eggs,
onion powder, salt/pepper – stir in
crumbled bacon & cheese. Form
mixture into 8 patties – heat bacon
drippings over medium heat & pan-
fry patties in drippings until crisp
on each side, about 4 minutes per
side. Makes 8 patties

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

Bean with Bacon Soup

3/4 lb. bacon, chopped into
chunks
1 small onion, chopped
4 large carrots, chopped small
4 (15 oz) cans Great Northern beans
4 C. water
2 bay leaves
1/4 tsp. pepper
1 T. beef bullion (or 3 cubes)
3 T. tomato paste
1 tsp. liquid smoke
2 tsp. Worcestershire sauce
2 T. apple cider vinegar
1 tsp. salt
1/8 tsp. basil, dried
1/4 tsp. thyme, dried
2 T. sugar
pinch red pepper flakes

Place bacon chunks in large soup
pot; cook over medium-high heat
until edges start to crisp. (middle
of bacon pieces should still be a
little pink). Add onions & carrots to
pot; cook 5 minutes until veggies
are crisp-tender. Drain juices of
ONE can beans; add drained can &
rest of beans to pot. Add all other
ingredients to pot & bring to boil.
Reduce heat to simmer & cook
30 minutes. Remove bay
leaves before serving.
Serves 8

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

Spanish-style Cabbage

1 lb. hamburger
1/2 head cabbage, chopped
2 T. butter
1 can Ro*Tel (tomatoes/chiles)
1/2 (ro*tel) can water
1 packet dry taco seasoning
1/2

Brown hamburger in skillet;
drain/remove from skillet.
Saute chopped cabbage
in 2 T. butter until tender;
add beef, Ro*tel, 1/2 can
water & dry taco
seasoning to cabbage.
Stir & simmer until liquid
is absorbed.

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

Ham & Cheese Breakfast Lasagna
(overnight recipe)

1 lb. bacon, cooked/crumbled
9 cooked lasagna noodles
6 large eggs, beaten
4 C. cooked, cubed ham
1 1/2 C. Cheddar cheese, grated/
divided
1/2 C. Swiss cheese, grated
1/3 C. Parmesan cheese, grated
1/2 C. yellow onion, finely chopped
1/4 C. flour
2 T. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper

When ready to bake:
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium-high
heat – saute onion (or cook in bacon
grease) 8-10 minutes. Pour milk
into skillet, season with garlic powder,
salt/pepper & bring to boil. Reduce
heat to medium; whisk flour into milk.
Cook 5-7 minutes until thickened then
whisk in ! C. Cheddar cheese, stirring
until cheese is melted & sauce is smooth.
Spread 1/2 cheese sauce across bottom
of prepared pan & top with 3 lasagna
noodles. Sprinkle on 1/3 bacon, ham &
onions – top with 1/3 remaining Cheddar
cheese & 1/3 Swiss cheese.
Repeat with another 2 layers.
Pour beaten eggs evenly over mixture
then top with Parmesan cheese. Refrigerate
overnight or bake immediately.
Bake 35-40 minutes until eggs are just set
& cheese is golden brown. Serve hot.
Serves 6-8

(recipe: CrockPotMoms)
—————————————–

Cinnamon Bun Cake

3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
4 T. butter, melted
2 sticks (1 C.) butter, softened
1 C. brown sugar
2 T. flour
1 T. cinnamon
2/3 C. chopped nuts (optional)

Glaze:
2 C. powdered sugar
5 T. milk
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl using elec. mixer
mix flour, sugar, salt, baking
powder, milk, eggs & vanilla.
Once combined well, slowly stir
in 4 T. melted butter. Pour batter
into prepared pan. In large bowl
mix 2 sticks softened butter, brown
sugar, flour, cinnamon & nuts until
well combined. Drop evenly over
cake batter by the tablespoon &
use a knife to swirl mixture through
cake. Bake 25-30 minutes until a
toothpick inserted into center comes
out nearly clean.
Glaze:
Mix powdered sugar, milk & vanilla
in large bowl; whisk until smooth &
drizzle over warm cake. Serve warm
or at room temperature

(recipe: cookyourfood1.blogspot.com)

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

Hope you are having a nice day;

Hugs;

Pammie

There’s FROST on the Pumpkin!

Yes, I live in Michigan and YES, we do get cold weather. Woke up this morning to a ‘balmy’ 31 degrees F. and frost all over – NO! Say it isn’t so! I’m not ready to haul out all my heavy winter clothing!!! (Yes, I’ve been driving with gloves for the past few days as the steering wheel gets really cold on my hands – but I hate to admit it!). BRrrrrrrr!

Last night was Knit/Crochet night and we had 18 lovely ladies – it was lots of fun. The more, the merrier, so to speak. A few ladies came back after a long absence; one of our members joined a little over a year ago but was too busy to actually be able to sit & knit/crochet with us so she would just ‘stop by’ for a few and bring us things like yarns, books, patterns, etc. She works as a chaplain for several assisted living facilities and when loved ones die, the families usually ask her if she knows of anyone that can use their persons yarns, etc. so she brings them to us! What a blessing! About 6 months (or more) ago she fell and broke BOTH of her hands, totally eliminating any hope of her being able to do any crafts – she came back last night! No, she still can’t completely close one of her hands (and can’t pick anything up using that hand) but she stopped by to bring us a few things and just chat – how lovely! When our group numbers swell, I feel like I’m hosting a big PARTY! There’s lots of laughter, sharing, smiles – an ‘over-all’ feeling of joy…THAT’S why I do this! (I was having so much fun chatting last night that I totally messed up a good 6 rows of a knit baby afghan; I’ll have to sit down sometime soon and straighten it out. I ‘know better’, but still I seem to think I can do a little more complicated patterns AND TALK! Nope…sigh).

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

Pecan Pie Cookies

1 single pie crust (prepared or
homemade)
2 T. butter, melted
1/2 C. chopped pecans
1/3 C. packed brown sugar
1/4 C. corn syrup
2 eggs
1/8 tsp. salt

Optional: 1/4 C. semi-sweet
or milk chocolate chips

Preheat oven 400 degrees F.
Line a baking sheet with parch-
ment paper.
In a saucepan combine butter,
pecans, brown sugar, corn syrup,
salt & eggs; constantly stir, cook
ing over medium-low heat until
thickened. (you don’t want it dry-
just slightly thickened, about the
consistency of a pudding). Remove
from heat. Unroll dough – using
a 3 inch cookie cutter, cut out
circles. Gently fold about 1/8 –
1/4 inch up on edges. Spoon
1 T. pecan mixture into each
circle & place on prepared
sheet. Bake 8 minutes until
filling is just set. Remove from
oven & cool on wire rack.

Place choc. chips in a Ziplock
bag (use NAME BRAND as
store brands tend to leak).
Microwave bag about 15 seconds
or until mostly melted. Snip off
a tiny corner of bag & drizzle
chocolate all over the cookies.
Cool until set.
Makes 10-12 cookies

(recipe: 1krecipes.com)
——————————-

3-Ingredient Pork Chops
(crockpot)

6 boneless pork chops
1 can cream of mushroom or
chicken soup, undiluted
water or milk

Place a row of pork chops (about
3) in bottom of crockpot. In small
bowl pour undiluted soup. Fill soup
can with water or milk, stir & pour
into bowl – whisk together. Pour
mixture over chops to cover. Place
another layer of chops & remaining
gravy mixture over them. Cover &
cook on Low 4-6 hours. Serve with
gravy. Serves 4-6

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

Crockpot Ham & Potato Soup

8 C. russet potatoes, cubed (6-7
potatoes)
2 (8 oz, ea) pkgs. cubed ham
1 (32 oz) carton chicken broth
1 1/2 C. heavy cream or Half & Half
1/2 C. sour cream
1/4 C. flour
2 ribs celery, diced
2 carrots, diced
1 yellow onion, diced
kosher salt/black pepper, to taste

Place potatoes, ham, celery, carrots &
onion in crockpot – season generously
with salt/pepper then pour in chicken
broth. Cover & cook on High 4-5 hours
until potatoes are cooked through &
fork-tender. Lightly mash potatoes
(they don’t need to be smooth). In
small bowl whisk heavy cream & flour
until completely dissolved, then stir
into soup along with sour cream.
Cover & cook on High 15-20 minutes
until soup is hot & creamy. Ladle into
serving bowls & serve hot. Serves 6

(recipe: 12tomatoes.com)
———————————

Cauliflower “Fried Rice”

1 medium head cauliflower
(about 24 oz), rinsed
1 T. sesame oil
2 egg whites
1 large egg
pinch salt
1/2 small onion, diced fine
1/2 C. frozen peas & carrots
2 cloves garlic, minced
5 scallions, diced-whites &
greens separated
3 T. soy sauce (or more, to
taste)
=
Remove core from cauliflower
& let dry completely. Coarsely
chop into florets then place
half of cauliflower in a food
processor & pulse until it
is small & has the texture of
rice or couscous -don’t over
process or it will get mushy;
repeat with rest of cauliflower.
Combine egg & egg whites in
a small bowl; beat with a fork &
season with salt. Heat a large
saute pan or wok over medium
heat & spray with oil. Add eggs &
cook, turning a few times until
set. Add sesame oil & saute onions,
scallion whites, peas & carrots &
garlic 3-4 minutes until soft. Raise
heat to medium-high. Add
cauliflower ‘rice’ to pan with soy
sauce. Mix, cover & cook 5-6
minutes, stirring frequently, until
cauliflower is slightly crispy on the
outside but tender on the inside.
Add egg then remove from heat &
mix in scallion greens. Serves 4

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

Mozzarella Puffs
(appetizers)

1 (7.5 oz) pkg. refrigerated
buttermilk biscuits
1 tsp. dried oregano
1 tsp. garlic salt
4 oz. block mozzarella cheese
2 T. pizza sauce

Preheat oven 375 degrees F.
Spray cookie sheet with nonstick
cooking spray. Remove biscuits
from wrapper & make an indentation
in center of each biscuit. Sprinkle
with oregano & garlic salt. Cut
mozzarella into 10 cubes; place one
cube in center of each biscuit. Pinch
dough tightly around cheese to seal.
(seal tightly so cheese doesn’t leak out).
Place, seam sides down, on cookie sheet.
Brush tops of dough with pizza sauce &
bake 10-15 minutes.

(recipe: ninerecipes.com)
——————————

Wild Rice Stuffed Squash

4 medium acorn squash
3 T. olive oil, divided
1 (6 oz) pkg. long grain &
wild rice mix
2 1/3 C. vegetable or chicken
broth
1 tsp. rubbed sage
1 tsp. dried thyme
2 celery ribs, chopped
3/4 C. dried cranberries
1/2 C. coarsely chopped pecan
halves, toasted
2 T. minced fresh parsley

Preheat oven 400 degrees F.
Cut squash crosswise in half;
remove/discard seeds. Cut a
thin slice from bottom of each
half to allow them to lie flat.
Place halves on a baking sheet
(cut sides up) & brush tops
with 2 T. olive oil. Bake 30-35
minutes. In large saucepan
combine rice with seasoning
packet, broth, sage & thyme –
bring to boil. Reduce heat &
simmer, covered, until rice is
tender & liquid is almost absorbed,
23-25 minutes. In large skillet
saute celery & onion in remaining
oil until tender. Stir in cranberries,
pecans & parsley. Remove from
heat & stir in rice mixture. Fill
each squash half with about 1/2
C. rice mixture. Return to oven,
uncovered, & cook 12-15 minutes
until rice is heated through &
squash is tender. Serves 8

(recipe: tasteofhome.com)


Biscuits & Gravy Casserole


1 lb. sausage
1 1/2 oz. pork gravy mix
1 C. Cheddar cheese, shredded
6 eggs
1/2 C. milk
salt/black pepper – to taste
1 (8 oz) can biscuits (poster
uses Pillsbury Grands biscuits)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cut biscuits
into 1″ pieces & line bottom of pan
with them. Brown sausage in a pan,
drain & scatter over biscuits; sprinkle
top with Cheddar cheese. Whisk eggs
& milk with pinch salt/pepper & pour
over pan. Prepare gravy mix accordg.
to pkg. directions & pour over top.
Bake 30-45 minutes.

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

Moist Pumpkin Bread

1 C. brown sugar
2 eggs
1/2 C. vegetable oil
1/3 C. water
1 (15 oz) can pumpkin puree
1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Topping:

1 T. butter
1/4 C. brown sugar
3 T. milk
1/4 C. chopped pecans

Preheat oven 325 degrees F.
Spray & flour a loaf pan.
In medium bowl beat eggs; mix
with sugar, oil, water & pumpkin.
In another bowl mix flour, baking soda,
baking powder, salt, nutmeg, cinnamon
& pumpkin pie spice. Combine wet
ingredients with dry only until just
blended – do not over mix.
Pour batter into prepared loaf pan &
Bake 50-60 minutes.

Topping:
In small saucepan mix butter, brown
sugar & milk – boil 2 1/2 minutes while
stirring constantly. Immediately drizzle
on top of loaf. Sprinkle with chopped
nuts & press nuts lightly into topping.

Wrap & store bread until next day for
serving. This will keep the moisture
inside. (It is OK if bread ‘sweats’ while
wrapped.

(recipe: allrecipes.com)

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

Hope you are having a great day;
stay warm!

Hugs;

Pammie

LOTS of Crockpot Recipes!

Going over my recipes, I find I have an over-abundance of crockpot recipes. In order to ‘thin them down’ a bit, this post is ALL CROCPOT RECIPES!  Enjoy!

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

Crockpot White Bean Chicken Chili

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

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

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

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

(recipe: tasteofhome.com)
————————————
Crockpot Ham & Potato Soup

8 C. russet potatoes, cubed (6-7
potatoes)
2 (8 oz, ea) pkgs. cubed ham
1 (32 oz) carton chicken broth
1 1/2 C. heavy cream or Half & Half
1/2 C. sour cream
1/4 C. flour
2 ribs celery, diced
2 carrots, diced
1 yellow onion, diced
kosher salt/black pepper, to taste

Place potatoes, ham, celery, carrots &
onion in crockpot – season generously
with salt/pepper then pour in chicken
broth. Cover & cook on High 4-5 hours
until potatoes are cooked through &
fork-tender. Lightly mash potatoes
(they don’t need to be smooth). In
small bowl whisk heavy cream & flour
until completely dissolved, then stir
into soup along with sour cream.
Cover & cook on High 15-20 minutes
until soup is hot & creamy. Ladle into
serving bowls & serve hot. Serves 6

(recipe: 12tomatoes.com)
———————————
Cheesy Chicken & Wild Rice Soup

3 chicken breasts (can use frozen)
1/2 onion, chopped
salt/pepper, to taste
1 C. chicken broth
1 C. water
2 (10 oz, ea) cans cream of chicken soup
2 (4.3 oz, ea) boxes Rice-a-Roni Long
Grain & Wild Rice
2 C. shredded Cheddar cheese
1/2 tsp. ground thyme
1 tsp. New Orleans Cajun seasoning
2 C. Half & Half

Spray insides of crockpot with nonstick
cooking spray. Place chicken & onion
in crockpot  – sprinkle with salt/pepper.
Mix water, broth & soups together &
pour over chicken. Cover & cook on
Low 6 hours (or High 4 hours). Using
2 forks, shred chicken & stir back into
crockpot. Prepare boxes of Rice-a-
Roni accordg. to box directions; stir
into crockpot along with cheese, thyme,
Cajun seasoning and Half & Half – stir.
Cover & cook on High 20 minutes until
cheese has melted and Half & Half
is heated through. Stir & serve.
Serves 6-8

NOTE: Once refrigerated, soup will
thicken up a lot – to serve, add a bit
of milk before reheating.

(recipe: jamiecooksitup.net)
————————
Crockpot Beefy Nacho Soup

1 lb. ground beef
2 T. taco seasoning
1 (14.5 oz) can fire-roasted diced
tomatoes
2 1/2 C. milk
8 oz. shredded sharp Cheddar cheese
(or mild), plus more for topping

crushed tortilla chips (garnish)

Brown ground beef in skillet over
medium-high heat; drain. Add taco
seasoning, tomatoes, cheese & milk.
Cover & cook on High 2-3 hours or Low
4-6 hours. Remove lid & stir well until
cheese is melted & combined. Top with
additional cheese & crushed chips, if
desired, when serving. Serves 6

(recipe: slowcookergourmet.net)
——————————-
Crockpot Spaghetti Squash & Cheese

2 spaghetti squash – washed
1 C. chicken broth
salt/pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream

Pour broth in crockpot. Cut squash
in halves; scoop out seeds with a
spoon (discard seeds); pierce halves
with a knife 5-6 times. Salt & pepper
insides & place, cut sides down, in
broth. Cook on High 4 hours. Carefully
remove halves & cool a few minutes.
Holding halves with a thick kitchen
towel, scoop out squash. (throw away
outer skin) Return scooped out portion
to crockpot. Add cheeses & stir well.
Cover & cook on High 5-10 minutes until
cheese melts. Stir in heavy cream & taste/
adjust seasonings, if needed. Serves 12

NOTE: this is a very cheesy dish – if you
don’t want it as cheesy, you may want to
reduce the amount at the end.

(recipe: recipesthatcrock.com)
————————————-
Crockpot Apple Dump Cake

1 (21 oz) can apple pie filling
1 (15.2 oz) box yellow cake mix
1 tsp. cinnamon
1 T. sugar
1 C. butter, melted

Optional toppers:
Serve with vanilla ice cream
or whipped cream (or plain)

Pour pie filling into crockpot, spread
evenly. Sprinkle cinnamon & sugar over
pie filling; sprinkle dry cake mix on top.
Pour melted butter evenly over top.
Cover & cook on Low 2 1/2 hours. (Middle
of cake will be moist & sticky but not
totally liquid). Serve hot or cold.
Serves 12

(recipe: crockpotladies.com)
——————————–
Crockpot Pecan Pie Cake

1 C. chopped pecans
1 C. brown sugar, packed
1/2 C. flour
2 eggs
1/2 C. butter, melted
(optional: powdered sugar)

Mix pecans, brown sugar & flour
in a bowl. In another large bowl
beat eggs until they start to foam
a bit. Mix in butter then pecan
mixture, stirring until all is just
moistened. Spray insides of crockpot
with nonstick cooking spray & spoon
batter into crockpot. Cover & cook
on High 1 1/2 – 2 hours. Cut & sprinkle
with powdered sugar (if using) before
serving. Serves 6

(recipe: recipesthatcrock.com)
————————————
Crockpot Potato/Broccoli/Cheddar
Soup

1 (32 oz) pkg. frozen broccoli
2 Idaho potatoes, peeled/cut up
1 can cream of chicken soup
1 can cream of mushroom soup
1 small yellow onion, sliced
2 cloves garlic, minced (1 1/2 tsp)
1 (14 oz) can chicken broth
1/4 stick of butter
1 (16 oz) block Velveeta cheese, cut into
chunks
1 tsp. flour
salt/pepper, to taste

Place ALL ingredients in crockpot;
cover & cook on High 4-5 hours until
potatoes & broccoli are done. Stir &
serve.

(recipe: crockpot moms – facebook)
————————————

Crockpot Creamy Ranch Chicken

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into
2 inch pieces
2 C. baby carrots
1 (23 oz) large can cream of chicken soup
1 (1 oz) pkt. dry Ranch salad dressing mix
1/2 C. milk
fresh chopped parsley (optional)

Spray insides of large crockpot with
nonstick spray. Place cut potatoes &
baby carrots in bottom. Lay chicken
breasts on top. In medium bowl whisk
soup, dry dressing mix & milk together;
pour evenly over chicken. Cover & cook
on High 5-6 hours or Low 8-9 hours.
When serving, top each portion with
chopped parsley, if desired. Serves 4

(recipe: easyrecipesly.com)
———————————
Crockpot Cashew Chicken

2 lb. boneless skinless chicken
breasts (about 4), cut into smaller
pieces
1/4 C. flour
1/2 tsp. black pepper
1 T. canola oil
1/4 C. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 C. unsalted cashews

fresh veggies of your choice:
chopped bell pepper, broccoli,
snap peas, peas, carrots, water
chestnuts, etc.

your choice of cooked rice

Combine flour & pepper in ziplock
bag; add chicken & shake to coat.
Heat oil in skillet over medium-high
heat; brown chicken about 2 minutes
on each side then place in crockpot.
Combine soy sauce, vinegar, ketchup,
sugar, garlic, ginger & pepper flakes
in small bowl – pour over chicken.
Cover & cook on Low 3-4 hours. Before
serving, steam your choice of veggies &
mix into crockpot. Add cashews & stir.
Serve with your choice of cooked rice.

(recipe: easyrecipesly.com)

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

Hugs;

Pam

A New Month to contemplate!

Now we’re into November – can you believe how quickly this year has flown by? Looking at the calendar for the next two months it’s almost scary how quickly the holidays are coming up! Husband & I went for regular doctor check ups last week and it seemed so strange to hear the staff there telling everyone to have a great holiday! (WHAT holiday? Thanksgiving is WEEKS away!) Oh well . . . doesn’t thrill my little heart to think that, very soon, I’ll have to be deciding on which recipes to prepare for said holiday…how about you?

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

Caramel Apple Ginger Crumble

Filling:
4 lb. medium apples (Fiji or Cortland)
peeled/halved/cored
4 T. fresh lemon juice
1 T. cinnamon
1/3 C. chopped crystallized ginger
1/3 C. caramel sauce, divided

Topping:
2 1/2 C. old-fashioned oats
1 1/2 C. light brown sugar
1 1/4 C. flour
2 sticks unsalted butter, cut into
small pieces

Optional: serve with vanilla ice cream
=
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large bowl
mix apple slices, lemon juice, cinnamon,
ginger, caramel sauce & 1/4 C. light
brown sugar. Spread on bottom of
prepared dish – make even. In another
large bowl mix oats, remaining sugar &
flour. Pinch butter with your fingers
until large pebbles form – crumble
this topping evenly over apple filling &
bake 55 minutes – until filling is bubbly
& topping is lightly toasted. Allow
to cool completely before drizzling
with remaining caramel sauce &
serving.

(recipe: thenaptimechef.com)
—————————–
Monterey Mushroom Squares

1 (8 oz) tube refrigerated crescent
rolls
2 C. sliced fresh mushrooms
1/4 C. butter, melted
1/2 C. shredded Monterey Jack
cheese
1/2 tsp. dried oregano
1/4 tsp. onion salt

Preheat oven 375 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray.
Separate dough into 2 long
rectangles & press into prepared
pan on bottom & 1/2 way up the
sides of the pan. Toss mushrooms
with melted butter & spoon over
dough. Sprinkle top with remaining
ingredients & bake 20-25 minutes.
Cut into squares & serve warm.
Makes 24 squares.

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

Turkey Sausage-stuffed Acorn
Squash

4 medium acorn squash (about
1 1/2 lb. ea)
1 C. cherry tomatoes, halved
1 lb. Italian turkey sausage links,
casings removed
1/2 lb. sliced fresh mushrooms
1 medium apple, peeled/finely
chopped
1 small onion, finely chopped
2 tsp. fennel seed
2 tsp. caraway seeds
1/2 tsp. dried sage
3 C. fresh baby spinach
1 T. minced fresh thyme
1/4 tsp. salt
1/8 tsp. pepper
8 oz. fresh mozzarella cheese,
chopped
1 T. red wine vinegar

Preheat oven 400 degrees F.
Cut squash lengthwise in half;
remove/discard seeds. Using
a sharp knife, cut a thin slice
from bottom of each half to
allow them to lit flat in pan.
Place squash in pan, hollow
sides down. Add 1/4 inch of
hot water & halved tomatoes.
Bake, uncovered, 45 minutes.
In large skillet cook sausage,
mushrooms, apple, onion &
dried seasonings over medium
heat 8-10 minutes until sausage
is no longer pink, breaking up
sausage into crumbles; drain.
Add spinach, thyme, salt/pepper &
cook, stirring, 2 minutes. Remove
from heat. Carefully remove squash
from pan; drain cooking liquid from
pan, reserving tomatoes. Return
squash to pan, hollow sides UP.
Stir cheese, vinegar & reserved
tomatoes into sausage mixture;
spoon into squash cavities. Bake
5-10 minutes longer until heated
through & squash is easily pierced
with a fork. Serves 8

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

Red Pepper/Sausage Soup

1 lb. ground Italian sausage
3 assorted bell peppers,seeded/
thinly sliced
1 (32 oz) box chicken stock
2 C. marinara sauce
1/4 to 1/2 C. heavy cream, (optional)
1 yellow onion, thinly sliced
4 cloves garlic, minced
2 bay leaves
2 sprigs rosemary
1 sprig thyme
1 bunch fresh oregano (OR)
1/2 tsp. dried oregano
2 T. olive oil
1/2 tsp. red pepper flakes, (optional)
kosher salt/ground black pepper,
to taste

Optional:
garlic croutons – garnish
grated Parmesan cheese – garnish

Heat olive oil in large stock pot or
Dutch oven over medium-high heat;
saute onion & bell pepper 6-8 minutes
until softened. Add garlic – cook 1
minute then season with salt/pepper,
red pepper flakes, if using. Pushing
veggies to edge of pot, add ground
sausage & cook, breaking up into
small pieces, until browned – season
again with salt/pepper. SEE NOTE
BELOW
Stir in marinara sauce – cook 2 minutes
then add chicken broth. ADD HERB
bundle/infuser into soup. Bring to a
boil, then reduce heat & let simmer
15-20 minutes. Taste & adjust
seasonings. Stir in heavy cream. Remove
infuser/herb bundle when ready to serve.
Ladle soup into bowls & garnish with
desired garnishes. Serves 6

NOTE: IF you have an herb infuser,
place bay leaves, rosemary, thyme &
oregano in; seal infuser.
IF YOU DO NOT: you can wrap the
above herbs in a small piece of cloth
& tie up in to a bundle with twine.

(recipe: 12tomatoes.com)
————————————–

Confetti Rice

6 T. butter
1 1/2 C. jasmine rice (uncooked)
1 T. chicken bouillon
3 C. water
1 small onion, chopped
1/2 C. shredded carrot
1 clove garlic, minced
1/4 C. frozen baby peas
1/4 C. frozen corn kernels
1/2 small green bell pepper,
cut into thin strips
1/2 small red bell pepper, cut
into thin strips
2 T. Parmesan or Romano cheese,
grated

Melt butter over medium heat in large,
deep skillet. Add rice to pan & let rice
toast (brown a bit), stirring frequently.
Add chopped onion, shredded carrot &
garlic to pan – fry about 2 minutes,
stirring constantly. Stir in water &
bouillon; bring to boil. Cover & reduce
heat to Low – cook until liquid is almost
absorbed. Add cheese, peas, corn &
peppers – stir to combine. Cover & cook
on Low heat 5 minutes. Serves 6

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

Skillet Chicken w/Roasted
Red Pepper Cream Sauce

1 1/2 lb. boneless, skinless
chicken breasts
1/2 C. flour
1/4 tsp. salt
1/8 tsp. black pepper
2 T. olive oil
2 cloves garlic, minced
1 C. jarred roasted red
peppers, drained/finely
chopped
1 1/2 C. chicken stock
1/4 C. fresh basil, chopped
fine
1/2 C. sour cream or plain
Greek yogurt

In a shallow dish whisk flour,
salt/pepper. Dredge chicken in
flour mixture to coat. In large
skillet heat olive oil over medium
heat. Add chicken & saute 3-4
minutes per side until chicken is
cooked thoroughly. (Chicken is
done when meat thermometer
inserted into center reaches
170 degrees F.) Remove chicken
from skillet. In same skillet add
garlic & roasted red pepper; saute
1 minute then whisk in chicken
stock & basil. Simmer 2-3 minutes
until slightly thickened. Turn heat to
very low & whisk in sour cream (or
yogurt). Add chicken back to skillet
& simmer 1-2 minutes to heat
through – do not boil. Transfer
chicken to serving platter & pour
sauce over chicken. Serves 5

(recipe: perdue.com)
————————————-

Black Bean/Pumpkin/Turkey Chili

2 T. olive oil
1 medium onion, chopped
1 medium sweet yellow bell
pepper, seeded/chopped
3 cloves garlic, minced
2 (15 oz, ea) cans black beans,
drained/rinsed
1 (15 oz) can solid-pack pumpkin
1 (14.5 oz) can diced tomatoes,
undrained
3 C. chicken broth
2 1/2 C. cubed, cooked turkey
2 tsp. dried parsley flakes
2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
cubed a

Optional toppings:
cubed avocado
thinly sliced green onions

In large skillet heat oil over
medium-high heat. Add onion &
pepper, cook & stir until tender.
Add garlic – cook 1 minute more;
place in crockpot. Stir in next 10
ingredients (beans through salt).
Cover & cook on Low 4-5 hours.
Top with optional toppings if
desired. Serves 10 (2 1/2 quarts)

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

Pumpkin Pie Snickerdoodles

1/2 C. butter, softened
1/2 C. shortening (butter-flavored)
1 C. granulated sugar
1/2 C. brown sugar
3/4 C. pure pumpkin (not filling)
1 T. vanilla
2 3/4 C. flour
1 1/2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt

Sugar mixture:

4 T. granulated sugar
3 tsp. cinnamon
1 tsp. pumpkin pie spice

Place mixture in small dish/
pie plate & stir to combine.
=
In large bowl cream butter, shortening
& sugars together. Add pumpkin &
vanilla – mix well. In another bowl combine
flour, cream of tartar, baking soda, baking
powder, pumpkin pie spice & salt.
Gradually add flour mixture to creamed
mixture, stirring until well combined.
Refrigerate dough at least 30 minutes.

Preheat oven 375 degrees F.
Line baking sheets with parchment
paper. Remove dough from fridge
& form into small 1-inch balls. Roll
balls in sugar mixture & place on
prepared sheets. Bake 8 minutes.
Remove & let cool on sheet 2 minutes
before transferring to cooling rack.
Makes 3 dozen cookies

(recipe: momontimeout.com)

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

So far this week my calendar is looking
“normal” – no extra/special events requiring
my attendance. I also get a small reprieve
from babysitting, as my son’s ‘other
grandmother’ will be watching the baby
for the week. Sometimes it’s just nice to
have an ‘easy’ schedule (for a short while
anyway) – only Knit night & special needs
group (that I know of…).

Gas prices are steady at $2.69/9

Weather is cooler, in the 40’s with
occasional rain & gloomy days but we
expect that. I’m not fond of the ‘gloom’
BUT it’s better than when the temperatures
plummet and it’s SNOWING! (Hey, I live
in MICHIGAN so I have no complaints –
we have cold/snow, etc. we’re a NORTHERN
state!) Life goes on – right?

Stay warm, remember to take a break every
once in awhile, treat yourself to something:
hot cocoa/coffee/tea, maybe a tiny snack?

Hugs;

Pammie

Halloween, 2017

WE HAD TRICK OR TREATERS!

Surprise! In my last blog entry I explained that we NEVER get beggars at our house because we live on a main road (speed 45 MPH) so when the time comes, we just turn off our lights & chill until trick or treating hour is over. Last night, while happily playing a solitaire game on my computer, I hear my cell phone. I answer, only to hear my oldest son say: “Mom, come open the door!” I go to the door and this is what I found! They said that since my grandson is too young for Halloween, they decided to just go visit the grandparents, for fun! Baby was super grumpy – he’s getting a top tooth in, but after a bit of goofing on my part, he was back to his usual happy self – even let out a few very loud “Dadada’s! It was a very nice surprise!

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

Apple Pie Bread Bowl
(appetizer)

1 bakery round loaf of bread
5 assorted apples (Gr. Smith, Honey
Crisp, Gala) peeled/sliced
2 T. lemon juice
1/4 C. granulated sugar
1/4 C. brown sugar
1/2 tsp. cinnamon
pinch salt
1 T. unsalted butter, melted
sugar, for sprinkling top
caramel syrup, warmed,
for serving

Preheat oven 375 degrees F.
Slice top off bread, hollow out
insides, creating a bowl (reserve
carved out bread for dipping)
In large bowl mix apples, lemon
juice, sugar, cinnamon & salt until
well combined. Transfer to inside
of bread bowl, making sure to fully
stuff it. Place top of bread back on;
brush bread all over with butter &
sprinkle with sugar. Wrap loosely
in foil & bake 1 hour until mixture is
tender & bread is golden. Drizzle
with caramel & serve. Serves 6-8

(recipe: delish.com)
——————————–
Tuscan White Bean Chicken Soup
(crockpot)

2 (15 oz., ea) cans cannellini beans,
drained/rinsed
1 (15 oz) can diced tomatoes, reserve
juices
1 (32 oz) box chicken or vegetable broth
1 1/2 C. carrots, diced
1 1/2 C. celery, diced
1 C. yellow onion, diced
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 sprig rosemary
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. red pepper flakes
kosher salt/black pepper, to taste

Parmesan cheese, grated – optional
garnish

Place chicken, carrots, celery, onion &
garlic in crockpot. Add cannelini beans &
diced tomatoes (with juices); pour in
chicken broth. Season generously with
salt/pepper then add bay leaves,
rosemary sprig, oregano, thyme, basil &
red pepper flakes. Stir well then cover &
cook on High 3-4 hours or Low 6-8 hours
until chicken is thoroughly cooked. Using
2 forks, remove chicken to a plate &
shred – return chicken to pot & stir.
Serve hot, garnished with Parmesan
cheese, if desired. Serves 8

Optional: Place all ingredients (uncooked)
into a large resealable plastic gallon-sized
bag; squeeze out all remaining air & freeze
for up to 6 months before cooking.

(recipe: 12tomatoes.com)
—————————————–

Smoked Sausage/Potato Casserole

3 C. potatoes peeled/cut into cubes when
cool (approx 1 lb)
4 T. butter
4 T. flour
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1/2 lb. Velveeta cheese, diced
1/2 C. sharp Cheddar cheese, shredded
1 lb. skinless smoked sausage
1/8 tsp. paprika

Preheat oven 350 degrees F.
Cut sausage in half, lengthwise then
chop into 1/2 inch ‘half-moon’ cuts.
Cook in skillet about 15 minutes,
turning frequently to slightly brown.
Place cooked/diced potatoes in a
2-qt. casserole dish. Add cooked meat
& gently mix. In a sauce pan, over
medium heat add all remaining
ingredients (except Chedd. cheese &
paprika) – heat until warm, melted &
smooth. (Use a whisk & stir constantly).
Pour sauce over potatoes & meat;
sprinkle shredded sharp cheese on
top then sprinkle paprika evenly
over top. Bake 35-45 minutes.

(recipe: Mike Suddaby-Facebook)
—————————–

Buffalo Chicken Rollups

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (1 oz) pkt. ranch seasoning mix
1/2 C. wing sauce
1 1/2 C. shredded, roasted chicken
(OR) 2 (5 oz, ea) cans canned
chicken, drained
1 C. shredded Cheddar cheese
1 C. chopped green onion
6 (10 inch) flour tortillas

Ranch salad dressing, for dipping

Using stand mixer or in large bowl
using elec. mixer, mix cream cheese &
ranch seasoning until well combined.
Mix in wing sauce then use a rubber
spatula to stir in chicken, cheese &
green onions. Spread mixture evenly
onto tortillas. Roll up tortillas &
refrigerate 3 hours. Slice into rounds
& serve with bowl of ranch dressing
for dipping. Refrigerate any leftovers.
Makes approx. 60 rollups

(recipe: mymagazine)
————————————

Asian Apple Slaw

1/2 C. mayonnaise
1 tsp. soy sauce
2 tsp. sugar
1 tsp. apple cider vinegar
1/2 T. grated fresh ginger (or
1/2 tsp. ground ginger)
1 (16 oz) bag coleslaw mix
2 green onions, chopped
1 Granny Smith apple, cut into
thin strips

In large bowl combine mayo,
soy sauce, sugar, vinegar &
ginger. Stir in remaining
ingredients & chill 1 hour.
Serves 8

(recipe: hellmanns.com)
———————————-

Caramel Apple Cheese Ball

2 (8 oz, ea) blocks cream cheese,
softened
1/4 C. caramel sauce, + more for topping
1 T. lemon juice
1/2 tsp. cinnamon
pinch of salt
1 C. shredded Cheddar cheese
1 C. Granny Smith apple, finely
chopped
2 C. pecans, toasted/chopped
=
crackers, for serving

In large bowl with elec. mixer, beat
cream cheese with caramel, lemon
juice, cinnamon & pinch salt until
combined. Fold in cheese & apples;
transfer to a sheet of plastic wrap &
shape into a ball. Freeze until firm,
30 minutes.
To plate:
Add chopped pecans to a plate.
Roll cheese ball in nuts, then transfer
to a serving platter. Drizzle with more
caramel & sprinkle with more salt,
if desired. Serve with crackers.
Serves 8-10

(recipe: delish.com)
———————————–

Crockpot Spicy Kielbasa Jalapeno Dip

1 lb. kielbasa sausage, diced small
16 oz. cream cheese
1/3 C. mayonnaise
1/3 C. apricot preserves
1/4 C. fresh seeded/chopped
jalapeno pepper
2 T. hot sauce

Optional dippers:
chips/corn chips
crackers
sliced crusty bread

In medium skillet brown diced
sausage over medium-high heat,
stirring occasionally until browned;
add to crockpot with remaining
ingredients – stir to combine. Cover
& cook on Low 2-3 hours. Serve
with chips, crackers or slices of
crusty bread. Serves 8

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

Pumpkin Cream Cheese Muffins

Cream Cheese Filling:
8 oz. cream cheese, softened
1 egg
4 T. sugar
1/8 tsp. salt
1 1/2 C. mini chocolate chips

Muffins:
1 1/4 C. pumpkin puree
3/4 C. sugar
1/2 C. vegetable oil
2 eggs
1 1/2 C. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Preheat oven 350 degrees F.
Line 24 muffin tins with paper
liners.

Cream Cheese Filling:
Beat cream cheese, egg, sugar &
salt together in large bowl using
elec. mixer. Stir in chocolate
chips.

Muffins:
Beat eggs, sugar, pumpkin puree &
oil until smooth using elec. mixer.
In separate bowl, mix flour, baking
soda, baking powder, salt & pumpkin
pie spice – mix into pumpkin batter.
Divide batter between muffin cups.
Use a small spatula or back of a spoon
to make an indent in middle of each
muffin batter. Add a scoop of the cream
cheese mixture to center of each one.
Bake 17-21 minutes until a toothpick
inserted into pumpkin part of muffin
comes out clean. Makes 24

(recipe: thegunnysack.com)

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

Had to go out today for a few errands and BOY –
it’s CHILLY out there! 37 degrees F. is NOT the
temperature I was expecting – time to get out
my heavier jacket (before finally dragging out
my VERY heavy winter coat). Brrrrrrrr!

Gas prices jumped a bit lately from $2.49/9
to $2.69/9 – guess it’s to be expected, eh?

Hope you stay warm & cosy – enjoy your day!

Hugs;

Pammie

Another “Hurry up & wait” day

Another issue of my special needs group’s newsletter is due to be mailed IMMEDIATELY but . . . I’ve been awaiting final approval of the date for our group Christmas dinner. Apparently, the lady in the church office who would be giving us final approval is NOT IN today so I’m sorta freaking out a bit. The lady that does the printing is OUT & they need to be mailed ASAP. To make a long story short(er) finally got the call the printing lady is IN: After a quick revise on the event listing in the newsletter, I’m off to pick up the printed copies; church office closes at 4 p.m. and it’s 3:26 (picked them up, they’re folded & in envelopes – just waiting for traffic to clear a little in front of my house & they will be trecked to the Post Office to mail. SIGH!)

LOTS of yummy sounding recipes coming in – hard to chose which ones to share!

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

Caramel-Apple Cheesecake Dip

1 (8 oz) pkg. cream cheese, softened
to room temp.
1/2 C. caramel sauce, warmed
1/2 C. chopped pecans
3-4 sliced apples, for serving

On a serving plate pour caramel
over softened cream cheese block.
Top with chopped nuts & serve
with apples. Serves 6

NOTE: to keep apple slices from
browning, dip in lemon juice before
serving. (they will not taste like lemon)

(recipe: delish.com)
——————————

Crockpot Spaghetti Squash & Cheese

2 spaghetti squash – washed
1 C. chicken broth
salt/pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream

Pour broth in crockpot. Cut squash
in halves; scoop out seeds with a
spoon (discard seeds); pierce halves
with a knife 5-6 times. Salt & pepper
insides & place, cut sides down, in
broth. Cook on High 4 hours. Carefully
remove halves & cool a few minutes.
Holding halves with a thick kitchen
towel, scoop out squash. (throw away
outer skin) Return scooped out portion
to crockpot. Add cheeses & stir well.
Cover & cook on High 5-10 minutes until
cheese melts. Stir in heavy cream & taste/
adjust seasonings, if needed. Serves 12

NOTE: this is a very cheesy dish – if you
don’t want it as cheesy, you may want to
reduce the amount at the end.

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

Butternut Squash & Sausage Soup

1 large butternut squash (4 – 4 1/2 lb.)
1 medium onion, chopped
1 medium tart apple, peeled/coarsely
chopped
2 tsp. olive oil
6 cloves garlic, minced
2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
6 C. chicken broth
4 fully cooked Italian sausage
links, chopped
4 large carrots, chopped
2/3 C. plain Greek yogurt
4 tsp. minced fresh sage
1 tsp. cider vinegar

Optional toppings:
Corn bread croutons
plain yogurt

Preheat oven 400 degrees F.
Cut squash in half lengthwise;
discard seeds. Place squash,
cut side down, in 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake, uncovered,
45-60 minutes until tender. Cool
slightly; scoop out pulp.

In a Dutch oven, cook onion &
apple in oil until tender. Add
garlic; cook 1 minute longer. Stir
in seasonings; cook until fragrant,
about 10 seconds. Add broth &
squash; bring to boil. Reduce heat;
simmer, uncovered, 15-20 minutes
to allow flavors to blend. Cool
slightly. Place mixture in a blender,
in batches; cover & blend until
smooth. Return pureed mixture to
pan; stir in sausage & carrots –
bring to boil. Reduce heat; cover &
simmer 15-20 minutes until carrots
are tender.

Just before serving, stir in 2/3 C. yogurt,
sage & vinegar. Serve topped with
croutons and/or yogurt if desired.
Serves 8 (3 1/4 quarts).

(recipe: tasteofhome.com)
———————————

Bacon/Cheddar Potato Cakes

6 slices bacon
4 C. cold, leftover mashed potatoes
2 eggs
2-3 cloves garlic, grated or finely
chopped
6-8 green onions, finely sliced
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1 C. shredded Cheddar cheese

Place bacon in large, deep skillet
over medium-high heat; cook
bacon, turning occasionally, until
evenly browned & crisp, about
10 minutes. Remove to paper
towel-lined plate; crumble. Leave
drippings in skillet & add garlic &
green onions – saute 1-2 minutes
until slightly soft; drain. Mix mashed
potatoes, eggs, onion powder, salt/
pepper in a bowl. Stir in crumbled
bacon, cheese & sauted garlic/onion.
Form mixture into 8 patties. Heat
bacon drippings over medium-high
heat & pan-fry patties until crisp
on each side, about 4 minutes per
side. Drain on paper towels & serve.
Makes 8 patties.

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

Pumpkin Mac & Cheese with
Roasted Veggies
(possibly overnight recipe,
depends on whether you use
a fresh pumpkin, or canned)

1 pumpkin (about 28 oz) OR
1 (15 oz) can pumpkin puree
1 (16 oz) pkg. cauliflower florets,
cut into 1″ pieces
1 (16 oz) pkg. Brussels sprouts,
quartered
1 1/2 tsp. olive oil
3/4 tsp. kosher salt
1 (12 oz) pkg. rotini pasta
1 1/2 T. butter
1/4 C. onion, minced
2 T. flour
1 1/2 C. milk
2/3 C. chicken or vegetable broth
5 oz. grated sharp Cheddar cheese
4 oz. fresh grated Gouda cheese
2 T. fresh grated Parmesan cheese
kosher salt/black pepper, to taste
pinch nutmeg

Preheat oven 400 degrees F.
Line 2 large baking sheets with foil;
spray with nonstick cooking spray. Toss
cauliflower & Brussels sprouts with
olive oil/season with salt & spread in
even layer on prepared sheets.

NOTE:
if you are roasting the pumpkin yourself:
cut top off pumpkin (like you were carving
a jack-o-lantern); cut pumpkin into quarters.
Scoop out seeds (can save to roast, if desired).
Rinse & lay out quarters on a baking sheet to
dry overnight. Place dried pumpkin on sheet
pan & roast with other veggies 35-37 minutes,
stirring veggies & rotating pans halfway
through cooking time until veggies are soft &
have begun to brown around edges & pumpkin
is soft if pierced with a knife. Remove from oven;
when cool enough to handle, remove pumpkin
from skin (discard skin) & place pumpkin in a
food processor. Puree until smooth, adding
water by the tablespoon if needed, until smooth.
While veggies are roasting, bring large pot of salted
water to boil & cook pasta accordg. to pkg. directions,
omitting salt – drain. Over medium heat melt butter;
add onion & cook on Low 2 minutes. Add flour &
cook 1 more minute until flour is golden & well
combined. Add milk & broth; whisk, raising heat to
medium-high until boiling; cook about 4-5 minutes
until thickened slightly. Season with 3/4 tsp. salt,
nutmeg & pepper. Once it begins to thicken, stir in
pumpkin puree & cook until heated through, about
2 minutes. Remove from heat; add cheeses – mix
well until melted. Add cooked pasta & stir well.
Fold in roasted veggies. Serves 8

(recipe: skinnytaste.com)
———————————-
One-Skillet Steak

1/3 C. flour
1 tsp. salt
1/2 tsp. black pepper
1 1/2 lb. beef cubed steak
3 T. vegetable oil
1/3 C. mayonnaise
2 T. balsamic vinegar
1 T. Dijon-style mustard

In a shallow dish combine flour,
salt/pepper – mix well. Completely
coat cubed steak with mixture. In
large skillet heat oil over medium-
high heat – saute steaks 6-8 minutes
turning once, until juices run clear.
Place steaks on a covered serving
platter. Drain excess liquid from
skillet & reduce heat to Low. In small
bowl whisk mayonnaise, vinegar &
mustard; add to skillet. Return steaks
to skillet – completely coat steaks
with mayonnaise mixture. Cook
3-4 minutes until heated through.
Serves 4

(recipe: mrfood.com)
———————————-

Crockpot Fresh Breakfast Bake

12 large eggs
3/4 C. canned evaporated milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 1/2 C. Cheddar cheese, shredded
1 1/2 C. mozzarella cheese, shredded
2 lb. potatoes, thinly sliced (poster uses
Russets & doesn’t peel them)
1 1/2 lb. breakfast sausage (pork or
turkey, cooked/drained/crumbled)
1 medium yellow onion, chopped
1/2 C. green onions, sliced

Serving Options:
Parmesan cheese
Paprika

Spray insides of crockpot with
nonstick spray. In medium bowl mix
eggs, evap. milk, red pepper flakes,
salt/pepper, 1 C. of each cheese.
Place half of sliced potatoes in
bottom of crockpot. Spread half
of cooked sausage on top; sprinkle
half of onion then half of remaining
cheeses on top – repeat layers:
potatoes, sausage, onion, cheeses.
Carefully pour egg mixture over
all making sure the top all gets
covered. Sprinkle green onions on
top. Cover & cook on Low 5-6
hours or High 3 hours until eggs
are set. Sprinkle top of cooked
casserole with (optional) Parmesan
cheese and/or paprika before
serving. Serves 8

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

Pumpkin Pie Dippers

1/2 C. pumpkin puree
1/4 C. sugar
1 tsp. pumpkin pie spice
2 (store bought) pie crusts
egg wash, for dough (1 egg
mixed with 1 T. water)
2 T. cinnamon sugar

caramel sauce, warmed in
microwave, for dipping

Preheat oven 425 degrees F.
Pumpkin Pie mixture:
In medium bowl mix puree,
sugar & pie spice. On a floured
work surface, roll out one pie
crust. Spread pumpkin mixture
all over, leaving 1/4 inch border.
Top with second pie crust &
brush all over with egg wash;
sprinkle with cinnamon sugar.
Using a pizza or pastry cutter,
slice into ‘fries’ then transfer
to a parchment-paper lined
baking sheet. Bake 15 minutes
until golden. Serve with warm
caramel sauce for dipping.
Serves 6-8

(recipe: delish.com)

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

Our weather is chilly, rainy/windy & 41 degrees F.
(with the sun occasionally popping out – go figure!)
Tomorrow night is halloween – because we live on
a major road, we don’t get any ‘beggars’ – that’s
OK. When our sons were younger I’d buy each of
them a bag of their favorite candy bars and we’d
be done with it (this was after they were too grown
to trick-or-treat). Since they’re all now ‘out of the
house’, I just get a small bag for husband & I (hey,
we like chocolate, too!).

Hope you have a warm, safe day!

Hugs;

Pammie