More Appetizer recipes!

Knowing New Year’s Eve is fast approaching, I wanted to give you time to buy & prepare any appetizers you might want to make!

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

Warm Bacon/Blue Cheese Dip

8 oz. bacon, cut into small
pieces & cooked crisp
4 cloves garlic, minced
5 oz. blue cheese, room temp.
8 oz. cream cheese, room temp.
2 T. chopped fresh chives

Dippers: cut fresh veggies

Preheat oven 375 degrees F.
In a bowl combine garlic with
blue cheese, cream cheese, chives &
cooked bacon. Fill ramekins (small
oven-proof bowls) with cheese mixture.
Do not overfil. Cook 20 minutes until
you see the cheese start to melt. Serve
warm with fresh veggies. Garnish with
additional chives, if desired.
Makes 10 servings.

(recipe: realhousemoms.com)
————————–
Three Olive Topenade

1 C. kalamata olives, pitted
1 C. large green olives, pitted
1 C. California olives, pitted
1 red bell pepper, roasted/cut
into 1″ pieces
4-5 cloves garlic
1 T. parsley, loosely chopped
1 T. basil, loosely chopped
3 tsp. lemon juice
2 T. capers
5 T. olive oil

In food processor place olives,
capers, garlic & red pepper – pulse
in 1-second intervals 10-15 tiems
& scrape down sides of bowl. Add
herbs, lemon juice & olive oil – pulse
another 10 times, stopping in the
middle to scrape down the bowl
sides. You want the pieces to be
1/8″ to 1/4″ in size and you want
to see all the colors of the olives &
peppers.

(recipe: realhousemoms.com)
————————————-
Smoked Salmon Dip

8 oz. cream cheese, softened
juice from 1 lemon
2/3 oz. fresh baby dill, chopped
1 jalapeno pepper, seeded/minced
1 clove garlic, minced
1/2 lb. (about 1 C.) hot smoked
salmon (meat should be cold – hot
refers to the cooking process)
1/4 C. cooked bacon, crumbled

Dippers: crackers, crostini

In bowl of stand mixer, cream together:
cream cheese & lemon juice on High
speed several minutes until well
combined & fluffy. Scrape sides of bowl
then add dill, jalapeno & garlic – blend
until well mixed. Add salmon chunks &
bacon – mix until just combined. The
more you mix, the less salmon chunks
you will have.
Serve with crackers or crostini (or spread
on a bagel for breakfast!) Makes 2-3 C.

(recipe: selfproclaimedfoodie.com)
————————————
Spinach-Artichoke Puff Pastry
Pinwheels

1 (10 oz) pkg. frozen spinach,
thawed/excess water squeezed out
2 (6 oz, ea) jars marinated artichoke
hearts, drained
4 oz. cream cheese, room temp
1 clove garlic
1 C. Gruyere cheese, shredded (OR
substitute your favorite cheese)

1 (14 oz) pkg. puff pastry, thawed
(should contain 2 portions)
1 egg, beaten
==
Preheat oven 375 degrees F.
LIne a baking sheet with parchment
paper. In (7 C) food processor, combine
spinach, artichokes, cream cheese &
garlic – blend until smooth. Roll out
puff pastry to 10 X 10″ square (if it’s
already pre-rolled, use as is). Spread
half of filling across pastry, leaving a
1 inch strip at one end. Sprinkle with
half the cheese. Brush the 1 inch strip
with water. Starting at the end OPPOSITE
the water/strip, roll pastry up, press
gently to seal end. Brush the ‘roll’ with
beaten egg. Using a sharp knife, slice into
1/2 inch slices & arrange on a parchment-
lined baking sheet. Brush tops of slices
with more beaten egg. Bake 18-22 minutes
until lightly golden. Repeat with second
sheet of pastry & remaining ingredients.
Makes 30-35 pinwheels.

(recipe: realhousemoms.com)
———————————–
Southwestern Yogurt/Chicken
Dip
  (uses grill)

2 boneless, skinless chicken breasts
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
1 (7 oz) tub plain Greek yogurt
4 tsp. southwestern seasoning
spice blend*
1 C. canned black beans, rinsed/
drained
1 C. whole corn, drained
1 C. fresh tomatoes, diced
1/2 C. red, yellow or orange bell
pepper, diced
1/4 C. Pepperoncini peppers,
chopped (about 3 peppers)
4 scallions, chopped
1 lime, juiced (optional)
2 T. fresh cilantro, chopped-
garnish

8 oz. tortilla dipping chips
or pita chips

Heat lightly greased grill or
grill pan to medium-high heat.
Brush chicken with olive oil &
season with salt/pepper. Grill
breasts 7-8 minutes on each side.
Remove from grill & let cool 5-
10 minutes, then shred into bite-
sized pieces using a fork. In
medium bowl mix yogurt & spices.
Combine yogurt mixture with
shredded chicken, black beans,
corn, tomatoes, bell peppers,
pepperoncini & scallions. Squeeze
lime juice over (if desired) & toss
well to combine. Set aside 30
minutes to allow flavors to develop.

To serve:
Transfer dip to serving bowl & garnish
with chopped cilantro. Place bowl on
a platter & surround with tortilla or
pita chips (OR serve as individual
tortilla cups with chicken dip &
garnish with a cilantro leaf.)

Serves 6-8

*You can make your own seasoning
blend:

Mix together:
1 1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin

(recipe: perdue.com)
——————————-
Restaurant-style Queso Blanco
Dip 
(Crockpot recipe)

1 small onion, diced
1 1/2 tsp. minced garlic
1 (14.5 oz) can petite cut
diced tomatoes with jalapenos,
drained
1 (4.5 oz) can chopped green chiles,
undrained
1 C. milk
1 1/2 tsp. Mexican seasoning
1/2 tsp. coarsely ground black pepper
2 lb. white American cheese (from the
deli)

tortilla chips, for dipping

Place onion in medium microwave-
save bowl; cover loosely with heavy-
duty plastic wrap & microwave on
High 2 minutes. Combine onion,
garlic & next 5 ingredients in 4 qt.
crockpot. Tear cheese slices into
large pieces & add to crockpot,
stirring until blended. Cover & cook
on Low 2 hours (do not overcook).
Stir dip before serving; keep warm.
Serve with tortilla chips.
Makes 6 Cups

(recipe: mrfood.com)
———————————
Easy Buffalo Chicken Quesadillas

3 C. boneless/skinless chicken breast,
cooked/cubed
1/4 C. unsalted butter, melted
1/2 C. red pepper sauce
6 flour tortillas
3 C. Monterey Jack cheese (or
Mexican cheese blend) shredded

Ranch or Blue cheese salad dressing,
for dipping

In medium bowl place chicken. In
separate bowl stir melted butter &
pepper sauce until completely combined.
Pour sauce over cubed chicken & stir
to coat completely in sauce. Place large,
nonstick skillet or grill pan over medium-
low heat & allow to come to temperature.
Spray surface lightly with nonstick cooking
spray. Place 1 tortilla in skillet then
immediately add 1/2 C. shredded cheese to
cover one half of tortilla; spread 1/2 C.
buffalo chicken on top of cheese then fold
uncovered half on top of chicken/cheese.
Press down on tortilla using a spatula
to force cheese & chicken into contact
with heat, sealing top & bottom. Cook
on first side 2-3 minutes until golden
brown & crispy. Flip tortilla & cook 2-3
minutes on other side. If tortilla becomes too
brown before cheese melts, lower
temperature. Transfer cooked tortilla to
cutting board & cut into wedges. Serve
with Ranch or Blue cheese dressing for
dipping. Makes 8 quesdillas

(recipe: everydaydishes.com)
————————————
Avocado Chipotle Shrimp
(appetizer)

1 T. olive oil
1 tsp. chipotle chili powder
1 tsp. kosher salt
1/2 tsp. garlic powder
1 T. brown sugar
1/2 lb. shrimp, raw/peeled/
deveined (size 51-60)
2 T. oil
juice of half lime (reserve other
half for avocados)
2 T. cilantro, chopped
2 avocados, pitted/cubed
juice of half lime
10-12 cherry or grape tomatoes,
halved
salt/pepper, to taste

1 bag tortilla chips (Scoops)

Mix olive oil, chili powder, salt,
garlic powder & brown sugar in
medium bowl until completely
combined. Add shrimp & stir to
coat. Cover bowl with plastic wrap &
refrigerate at least 1-4 hours.
After shrimp has marinated at least
1 hour, remove from fridge & drain
any excess liquid from bowl. Place a
large skillet over medium-high heat &
add 2 T. oil. When oil is hot, carefully
add shrimp & cook 1-2 minutes per side,
depending on size of shrimp. Transfer
to medium bowl & squeeze juice of half
lime over top. Sprinkle with chopped
cilantro & stir to combine – allow to cool
slightly. In another bowl stir avocado,
lime juice & tomatoes -season with salt/
pepper, to taste. Place approx. 2 tsp.
avocado mixture into each tortilla chip
‘scoop’ & top with a shrimp. Serve
immediately. Makes 25-30 servings.

(recipe: everydaydishes.com)
————————————–
Chicken Spread with Roasted
Vegetables

1 small zucchini
2 C. broccoli florets
1/2 medium red onion, diced
large
1 red bell pepper, seeded/diced
large
2 cloves garlic, peeled
2 T. olive oil
1 tsp. kosher salt
8 oz. cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. dried basil
2 tsp. lemon juice (or red wine
vinegar)
2 boneless, skinless chicken
breasts, cooked
salt/pepper, to taste

Crackers, crostini or fresh veggies
for spreading mixture on

Preheat oven 400 degrees F.
Remove ends from zucchini & cut
in half lengthwise. Using a spoon,
remove all seeds & chop into 3/4″
pieces – place in large bowl. Add
broccoli florets, onion, bell pepper &
whole garlic cloves – drizzle with olive
oil & toss to coat. Spread vegetables
evenly on large rimmed baking sheet &
sprinkle with salt. Roast 18-22 minutes
until softened & brown around edges.
In large bowl stir cream cheese, garlic
powder, onion powder, basil & lemon
juice(or red wine vinegar). Place cooked
chicken in food processor & pulse until
very finely chopped – combine with
cream cheese mixture. Remove veggies
from oven & cool slightly then add to
food processor & pulse to desired
consistency. (You want to leave some
texture to veggies, but they still need to
be spreadable). Fold chopped veggies
into chicken mixture; season to taste
with salt/pepper. Cover & refrigerate
at least 2 hours. Remove from fridge
half hour before serving.
Serve with crackers, crostini or fresh
veggies. Makes 8 servings

(recipe: everydaydishes.com)
—————————————
Baked Rueben Dip

8 oz. cream cheese, softened
1/2 C. sour cream
1 (8 oz) can sauerkraut, rinsed/
drained & chopped
1/2 lb. deli sliced corned beef,
finely chopped
1 C. (4 oz) shredded Swiss cheese
1 T. finely chopped onion
1 T. ketchup
1 T. spicy brown mustard

Preheat oven 375 degrees F.
Spray 2 qt. casserole dish with
nonstick cooking spray. In large
bowl combine all ingredients –
mix well & spoon into prepared
dish. Bake 25-30 minutes until
bubbly & golden. Serve warm.
Serves 6

(recipe: mrfood.com)

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

I know that’s a LOT of recipes – ENJOY!!!

Hugs;

Pammie

 

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Savings and Searchings

Yesterday I ventured out to KMart and our local drug store (CVS); needed to go both places (and because they also had some great sales!). Found men’s gloves on sale (for youngest 2 sons), snow scrapers with brushes (also for 2 sons), husband needed new pillows (on sale) and it just kept going. Got to the register and the cashier asked if I had any bonus points (not that I knew of) so he checked – turns out I had $15.00 in bonus points! Kept going with the sale; by the time he was done I not only saved $$$ but also got a coupon for another $10.00 off (good the next week) – can ya say “SCORE!”? Went to CVS and it was another repeat; I used a $5.00 ‘CVS Extra Bucks” at the register and the cashier & manager were both saying: “We’ve never seen THIS before!” Turns out I got back another 2 coupons: one for $2.00 off and another for $8.00 off! YES! Shopping coupons and sales is a GREAT thing! Yes, I was HAPPY I went shopping!

Sometimes, when knitting, I kind of get bored with the patterns I’ve used a lot so I go looking for new ones. I have a large (probably 2 foot tall) pile of knitting books, booklets, etc. so I started going through those. That brought me to a pattern I had a photo of, but no pattern – that, in turn, started a search. (yes, you guessed it – THAT started ANOTHER search!). I ran across a pattern I’d done a good 5 years ago for a baby afghan. To shorten this story, that pattern was pretty complicated (got it from a lady at church who said: “Oh, it’s EASY!” – yeah, right…). Her comment challenged me to figure it out (which took a few hours) – finally boiled it down to something I COULD do and I made that blanket. Seeing a photo of the COMPLETE pattern spurred me on to “WHERE is that little booklet I originally had in which I’d broken down that pattern into something I could knit?” Much searching, (also finding about 8-10 other patterns I want to experiment with) finally found it! (I had been thinking the booklet cover was PINK – turns out the color of the blanket is PINK, not the booklet, but now I found it!) After looking it over, NO – I don’t think I want to tackle that one any time soon… As you can guess, I’ll be trying out those ‘found’ patterns a little later today. (Grin)

Since we’re getting close to New Year’s Eve (and probably parties) – here’s more PARTY recipes for ya:

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

Pineapple Lush Dessert Dip

1 (3.4 oz) pkg. vanilla instant
pudding mix
1 (20 oz) can crushed pineapple
in juice, undrained
1 C. Cool Whip, thawed

Suggested dippers:
vanilla wafers

In medium bowl add dry pudding
mix to pineapple – whisk 2 minutes.
Stir in Cool Whip. Makes 26 (2 T.each)
servings.

(recipe: kraftrecipes.com)
——————————
Chicken Parmesan Snackers
(appetizer)

2 oz (one fourth of an 8 oz pkg)
mozzarella cheese
1 cooked, small boneless/skinless
chicken breast half, cut into 16
thin slices
1/4 C. pasta sauce
1/2 tsp. dried oregano
16 cracked pepper & olive oil
wheat crackers (or just wheat
crackers)

Preheat oven 350 degrees F.
Cut cheese into 8 slices, then
cut each slice in half. Place
chicken in small bowl & toss
with pasta sauce. Place crackers
in single layer on a baking sheet;
top with chicken mixture, cheese
& oregano. Bake 5-6 minutes
until cheese melts.
Makes 8 servings (2 crackers each)

(recipe: kraftrecipes.com)
——————————–
Hawaiian Pineapple Spread

2 (5 oz, ea) jars Kraft Pineapple
spread
1 (8 oz) pkg. cream cheese, softened
6 slices cooked ham, finely chopped
1 C. mozzarella cheese, shredded
4 green onions, sliced

Dippers:
Assorted crackers and/or
fresh cut up veggies

Preheat oven 350 degrees F.
Mix all ingredients until blended;
spread on bottom of a 9-inch
pie plate sprayed with nonstick
cooking spray. Bake 20-25 minutes
until heated through.
Makes 28 (2 T. each) servings.

(recipe: kraftrecipes.com)
————————–
Lasagna Bites
(appetizers)

6 lasagna noodles
kosher salt
2 C. ricotta cheese
1 egg
1 T. chopped parsley,
plus more for garnish
ground black pepper
1 C. marinara sauce
1 C. shredded mozzarella
cheese

Preheat oven 350 degrees F.
Spray large baking sheet with
nonstick cooking spray. In large
pot boiling, salted water, cook
noodles to al dente. Drain &
lie flat on baking sheet. In
medium bowl combine ricotta
cheese, egg & 1 T. parsley; mix
until well combined then season
with salt/pepper. Cut lasagna
noodles in half crosswise. Spread
a thin layer of ricotta onto each
noodle then roll up; cut rolled
noodle in half, crosswise. Place
‘bites’ on same greased baking
sheet & spoon marinara onto each
bite then sprinkle with mozzarella.
Bake 15-20 minutes until cheese
has melted & bites are warmed
through. Garnish with more parsley
& serve warm. Serves 8

(recipe: delish.com)
———————————
Crispy Dry Rub Chicken Wings

12 chicken wings/drums
1 T. baking powder
1 tsp. garlic salt

(dipping sauce recipe to follow)

Preheat oven 250 degrees F.
In a bowl combine wings, baking
powder & garlic salt – toss to coat.
Lay wings in a single layer on a rack
over foil-lined sheet pan. Bake 30
minutes; turn heat up to 450 degrees F
& bake an additional 35-45 minutes
until golden brown & crispy. Serves 6
=
Honey Dipping Sauce:

1 C. honey
2 T. water
2 tsp. red pepper flakes

In small saucepan, combine
ingredients & simmer 2-3
minutes, being careful not
to let it boil over. Remove
from heat & let stand 30
minutes. Pour into bowl
& serve with wings.

(recipe: perdue.com)
———————————-

2-ingredient Lemon Bars

1 box lemon cake mix
1 (15.75 oz) can Lemon Pie filling

(optional toppings:)
powdered sugar
whipped cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl mix cake mix & pie filling
until moist & well blended –
do not over stir. Pour batter into
pan & bake 20-23 minutes until
golden brown on top. Sprinkle top
with powdered sugar (optional)
and/or whipped cream.

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

Bacon-Pierogi Bites

14 slices bacon, cut in half
1 (12 oz) pkg. mini potato &
Cheddar pierogies*, thawed
1/4 C. light brown sugar

sour cream – for dipping

Preheat oven 400 degrees F.
Spray a rimmed baking sheet
with nonstick cooking spray.
Wrap bacon around center of
each pierogi & place on prepared
sheet; sprinkle tops evenly with
brown sugar. Bake 18-20 minutes
until bacon is crisp. Serve with
sour cream, for dipping.
Serves 4

*sold in frozen foods – usually
by frozen potatoes/hashbrowns

(recipe: mrfood.com)
——————————
Cheesy Crab Poppers

1 (8 1/2 oz) pkg. corn muffin mix
1 C. Panko bread crumbs
1 C. shredded sharp Cheddar
cheese
4 oz. cream cheese, softened
1 stick butter, melted
1 egg, lightly beaten
1/4 C. milk
2 scallions, thinly sliced
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 (10 oz) container lump crab
meat, drained well
2 C. vegetable oil

In large bowl combine corn
muffin mix, bread crumbs,
Cheddar cheese, cream cheese,
butter, egg, milk, scallions, salt
& cayenne pepper – mix well.
Gently stir in crab meat until
combined; form mixture into
1 1/2 inch balls.
In a deep skillet or soup pot, heat
vegetable oil over medium-high
heat until hot. Place several crab
balls in oil, making sure not to
overcrowd. Cook 4-5 minutes until
golden brown, stirring occasionally-
remove to paper towel-lined plate
to drain. Repeat with remaining
balls. Serve warm. Makes 30

(recipe: mrfood.com)
—————————–
Bread Bowl Fondue

1 ( 1 to 1 1/2 lb) loaf plain
rye bread, unsliced
2 C. (8 oz) shredded Cheddar
cheese
1 (16 oz) tub sour cream
1 (8 oz) pkg. cream cheese
1 tsp. Worcestershire sauce
1 C. sliced scallions (7-8)
3 oz. bacon bits
1/8 tsp. crushed red pepper
1/4 tsp. caraway seeds (optional)

Preheat oven 375 degrees F.
Cut top off bread loaf, about
1/3 of the way down (set top
aside). Hollow out inside of bread,
leaving about 1 inch bread around
edges (like a wall). Cut bread that
was removed from insides into
1-inch cubes; spread cubes on a
baking sheet. In large bowl, mix
remaining ingredients until well
blended. Spoon mixture into
hollowed-out bread loaf & replace
top on bread. Wrap bread bowl
in double layer of foil. Bake
60-70 minutes. Place bread cubes
in oven during last 15 minutes of
baking, until crisp. Carefully remove
foil from bread bowl & place on
a serving plate. Serve with toasted
cubes, for dipping. Makes 5 1/2 C.

(recipe: mrfood.com)

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

I still have more appetizer recipes
so I’ll probably post them (you could
always tuck them away for later!).

Our weather is cold but not unbearable-
snowed a tiny bit last night (maybe an
inch?). Living in Michigan all my life, I’ve
gotten used to our winters (except when
we get dumped with tons of snow OR
have a ‘Deep Freeze’ with temps at or
below zero – then I complain!

Stay warm, take a little time for yourself
to relax, re-coup, and get on with your day.

Hugs;

Pammie

Getting Closer to the New Year…

With the New Year fast approaching, I thought I’d post more appetizer & dip recipes for you.

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

4 Ingredient Cheese Ball

24 oz. cream cheese, softened,
(3 pkgs)
1 jar Kraft Roka Blue Cheese
Spread
1 jar Kraft Old English cheese
spread (or American cheese spread)
2 tsp. Worcestershire sauce
sliced almonds (or walnuts, pecans,
etc.)

assorted crackers, for dipping

In large bowl using elec. mixer, beat
all ingredients (except nuts) until
smooth. Place a large piece of
plastic wrap in a small bowl &
scoop cheese mixture into wrap.
Using the plastic wrap, shape
cheese mixture into a ball.
Refrigerate 1/2 hour. Remove
ball from fridge & take off
plastic wrap. Place sliced almonds
on a plate (or pie plate) & roll
cheese ball in nuts to coat. Place
ball on a serving plate & serve
with assorted crackers. Makes
1 ball.

(recipe: myrecipemagic.com)
—————————-
3-Ingredient Nacho Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (16 oz) jar salsa (your choice)
1 (8 oz) pkg. shredded 4-Cheese
Mexican blend cheese

corn chips – for dipping

Optional toppings for serving:
diced avocado,
sliced olives, cherry tomatoes
cut in half, chopped green onions

Preheat oven 350 degrees F.
Spread cream cheese evenly in
bottom of a medium baking dish*.
Pour salsa over top & spread to
cover the cream cheese. Sprinkle
shredded cheese on top. Bake
15-20 minutes until hot & bubbly.
Garnish with optional toppings
shredded cheese on top. Serve
with corn chips for dipping.
Serves 10

* poster used deep dish pie plate
(recipe: theseasonedmom.com)
—————————-
4-ingredient Chicken Taquitos
(appetizers)

10 (6 inch) soft flour tortillas
1 C. cooked, finely diced chicken
1 C. (Sargento) 4-Cheese Mexican
shredded cheese
1/3 C. salsa or taco sauce

Optional garnishes:
salsa, guacamole, sour cream,
sliced black or green olives,
sliced green onion

Preheat oven 400 degrees F.
In large bowl stir chicken, cheese &
salsa. Divide chicken mixture evenly
down the side of each tortilla. Roll
up tortilla & place on foil-lined
baking sheet; repeat with rest of
ingredients. Spray tops of taquitos
with nonstick cooking spray (to
help them brown & crisp in oven).
Bake 15-20 minutes until crispy.
Makes 10

(recipe: theseasonedmom.com)
————————–
Crockpot Chicken Nachos
(appetizer)

1 (1 oz) pkt. taco seasoning mix
2 lb. boneless, skinless chicken
breasts
1 (16 oz) jar salsa
8 oz. tortilla chips
2 C. shredded Cheddar cheese

Additional toppings:
sliced black olives, sliced green
onions, guacamole, sliced avocado,
sour cream, salsa, chopped jalapeno
peppers

Spray insides of crockpot with
nonstick cooking spray. Place
chicken in bottom of crockpot;
sprinkle with taco seasoning &
pour salsa on top. Cover & cook
on High 2-3 hours (or Low 6-8
hours). When chicken is done,
using 2 forks – shred chicken &
return to crockpot. Keep chicken
warm in crockpot until ready to
serve with nachos. Place tortilla
chips on a large serving platter.
Spoon hot, shredded chicken over
chips & top with shredded cheese.
(Cheese will melt from heat of
chicken – OR you can place the
nachos under the broiler for
a few minutes to get the cheese
crispy & browned on top).
Garnish with additional toppings
of your choice. Serves 8

(recipe: theseasonedmom.com)
————————–
Southwestern Egg Rolls
(appetizer)

1 C. finely diced, cooked chicken
2 tsp. taco seasoning mix
1/4 C. whole kernel corn
1/4 C. black beans, rinsed/drained
4 T. salsa (plus additional, for
dipping)
4-Cheese Mexican blend shredded
cheese (about 1/3 C.)
8 egg roll wrappers*

garnish: sliced green onion

Dipping: salsa, sour cream,
guacamole

Preheat oven 425 degrees F.
LIne a baking sheet with foil &
spray with nonstick cooking spray.
In large bowl mix chicken, taco
seasoning, corn, beans & salsa.
Spoon about 2 T. mixture on
bottom third of one egg roll
wrapper; top with about 1 tsp.
cheese. Fold sides toward
center & roll tightly. (Keep
the remaining wrappers covered
with a damp paper towel until
ready to use to prevent drying
out.) Place egg roll, seam-side
down on baking sheet – repeat
with remaining wrappers. Spray
tops of egg rolls with nonstick
cooking spray (helps them turn
golden brown & crispy). Bake
10-15 minutes until lightly
browned. Makes 8
Recipe can be doubled.

*You can find egg roll wrappers
in most grocery stores in the
fresh vegetable section.

(recipe: theseasonedmom.com)
——————————-
Pepperoni Pizza Sliders
(appetizers)

12 slider buns (or Hawaiian
rolls, sliced)
3/4 to 1 C. pizza or pasta sauce
1 (6 oz) pkg. pepperoni slices
1 (8 oz) pkg. fresh mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 C. butter, melted
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking
spray. Cut slider/buns in half &
place bottoms in prepared dish.
Spread pizza/pasta sauce on
bun bottoms. Top each with
pepperoni slices using as
many as you like. Slice
mozzarella into 12 slices &
place 1 slice on each bottom;
replace bun tops on sliders.
In small bowl combine Parmesan,
melted butter, garlic powder,
basil & oregano – mix & spread
over tops of rolls. Cover with
foil & bake 25 minutes. Remove
foil & bake 5 more minutes.
Serve immediately.
Makes 12 sliders

(recipe: julieseatsandtreats.com)
——————————
Creamy Mushroom Tartlets
(appetizers)

1 T. butter or margarine
1 (8 oz) pkg. fresh mushrooms,
finely chopped
1/2 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1/4 C. grated Parmesan cheese
1 (8 oz) tube refrigerated crescent
dinner rolls
2 tsp. finely chopped fresh parsley

Preheat oven 350 degrees F.
Melt butter in large nonstick
skillet on medium heat. Add
mushrooms; cook 5 minutes
until tender, stirring frequently.
Add cream cheese spread &
Parmesan; cook & stir 1 minutes
until cream cheese melts. Remove
from heat. Unroll dough into 2
long rectangles; firmly press
perforations & seams together
to seal. Cut each rectangle into
12 squares. Place 1 square in
each of 24 mini muffin cups
with corners of squares extending
over rims of cups. Firmly press
dough onto bottom & up side of
each cup. Spoon about 1 1/2 tsp.
mushroom mixture in each cup.
Bake 10-12 minutes until golden
brown. Sprinkle tops with parsley.
Cool in pan 5 minutes before
serving. Makes 12 servings.

(recipe: kraftrecipes.com)
===================

I had great plans of going to KMart for
some SALE shopping today but woke
up to more snow on the ground – sigh.
We’ll see about the shopping – hopefully
the roads will clear up a little. My middle
son will be having his 29th birthday
January 4th, so I’d like to see if I can
find a few things for him. THIS son is
one that loves lots of things but also
is happy with things he NEEDS. We
helped him out with a little bill paying
for his Christmas gift (that’s what he
asked for) but also gave him SOCKS,
which he needed. (I love this son for
his honesty – he opened the socks &
said: “I really need underwear…” so
guess what he’s getting for part of
his birthday presents! He also REALLY
needs gloves & a snow brush/scraper.
Both younger sons seem to lose those
items EVERY winter – sigh. (the snow
brush I have in my car is a good 30+
years old and still works just fine! I even
use it to brush stuff off the floor of my
car during the non-winter months – it’s
really held up!

Not much going on around here lately –
I cooked a half ham yesterday, just so
we’d have meat to go with all the leftover
sides that are still in our fridge! (and, it
makes great sandwiches, too!). Looking
at some (new to me) knit patterns to
start another ‘needy’ scarf – I have tons
of yarn so knitting scarves makes sense
in the winter. I LOVE my knitting – I
don’t knit for me – I knit for charity
simply because I can knit all the patterns
I like AND THEN GIVE THEM AWAY! To
me, it’s a win/win situation.

Hope you are staying nice & warm (and
healthy)!  Don’t know about you, but
my scale is registering more pounds
than I’d like right now – almost time
to start working on losing some weight-
again!

Hugs;

Pammie

The calm after the holiday

Here in Michigan we’re digging out, again, from all the snow we got the last week or so. First we got EIGHT inches in one day, then Christmas Day we got a good 4 inches more. NOW we’re into the ‘deep freeze’ – it’s not snowing but it’s REALLY cold! Today at around 8:30 a.m. it was -4 (and that’s not counting the wind chill factor). It’s kind of one of those “don’t go out unless you HAVE to!” things. The roads are clear – now – so driving is better but you’d better wear LOTS of layers of clothing/coats/jackets/hats/scarves/gloves-mittens, etc. I babysat yesterday from 10 a.m. – 4:45 p.m. but needed to get gas first; let’s just say I was very glad to have a heavy coat with a hood so that I could pull the hood up over my hat – pumping gas on a very cold, windy day is not recommended; from the weather report, it’s going to be COLD all week. (looking at my cell phone, it just says COLD for each day, so you know it’s not your regular temperatures.)

This is the week I always feel ‘out of sorts’ – it’s not a regular week day, it’s not exactly a holiday; you kind of forget which ‘day’ it is without the ‘usual’ activities (for me it seems strange not having a Knit Night OR my special needs group). Cooking is really not needed as we plow through the leftovers (not complaining, mind you). I plan on finishing the knit  ‘young girls white & pink scarf’ I started last week, another needy donation thing.

One more photo from Christmas; you’ll note the baby has pink ‘goo’ smeared all over him (that’s my Pink Fluff dessert they decided to let him try). This photo was taken just before he had a quick bath & bed, so for him, it was the end of a VERY busy day.

He had on a really cute one-piece outfit that made him look like he was wearing a tuxedo!

===========

With New Year’s Eve festivities approaching, I thought I’d post appetizers & dips for those of you who are having parties

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

Sausage & Cheese Dip

1 lb. breakfast sausage
8 oz. Velveeta cheese, cubed
1 (8 oz) pkg cream cheese, cubed
1 1/2 C. sour cream
1 C. shredded cheese (your choice)
2 tsp. Worcestershire sauce
1/4 C. sliced green onions
1/4 tsp. curry powder (optional)
1/4 tsp. Creole or Cajun seasoning,
to taste (optional)
1/2 tsp. garlic powder
2 tsp. dried minced onion
2 tsp. dried parsley
===
Assorted crackers, chips or mixed
raw vegetables for dipping

Preheat oven 350 degrees F.
Brown sausage in an oven-safe
skillet or casserole dish; drain &
return sausage to skillet. Add cheeses
& cook over Low heat, stirring often,
until cheese has melted. Blend in
remaining ingredients; taste &
adjust to your liking. Bake, uncovered,
30-40 minutes until heated through &
bubbly around edges. Serve warm with
suggested dippers. Serves 4-6

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

Ham & Cheese Pinwheels

1 tube refrigerated pizza dough*
3/4 lb. ham, sliced very thin
8 oz. Swiss cheese, sliced very thin
8 T. butter, melted
2 T. brown sugar
1 T. Dijon mustard
2 T. poppy seeds**
1 T. chopped parsley (optional)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Unroll dough into large
rectangle about 13″ X 8″. Layer ham on
top of dough to cover it completely; layer
cheese in same fashion over ham. Starting
at one long end, tightly roll up dough, jelly
roll style, pinching the end to seal. Cut the
loaf crosswise into 12 equal pieces & arrange
on prepared dish. Whisk butter, brown sugar,
mustard & poppy seeds together & pour
evenly over rolls. Bake 25-30 minutes until
golden brown. Sprinkle top with parsley,
if desired. Makes 12 pinwheels.
Rolls can be stored, unbaked, up to 24
hours refrigerated, covered with foil, before
baking.

*You can substitute pizza dough with crescent
rolls, using 1 1/2 tubes (8 oz, ea)

**You can substitute sesame seeds for poppy
seeds

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

Chicken Zucchini Poppers

2 C. zucchini, grated (skins on),
about 2 small
1 lb. ground chicken
1/4 yellow onion, finely minced
1 jalapeno pepper, seeded/finely
minced (optional)
1 clove garlic, minced
1 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
2 T. Parmesan cheese, grated

Preheat oven 425 degrees F.
Spray baking sheet with nonstick
cooking spray. Mix zucchini, chicken,
onion, jalapeno, garlic, salt, paprika
& pepper until combined. Scoop
heaping tablespoons of mixture onto
prepared sheet, spacing at least 1 inch
apart. Bake 18-20 minutes until centers
are firm. Remove from oven, move oven
rack to top position; set oven to Broil.
Sprinkle tops of poppers with Parmesan
cheese. Broil poppers until tops are
light brown & crispy. Makes 36
Serve alone or with your favorite dipping
sauce.

(recipe: everydaydishes.com)
——————————-
Bacon Deviled Eggs

1 dozen large eggs
4 slices bacon
2 T. mayonnaise
2 tsp. Dijon mustard
1 1/2 tsp. white wine vinegar
1 tsp. dill pickle relish
salt, to taste
black pepper, to taste
scallions, chopped – garnish

Place eggs in large pot & add
water to cover eggs by at least
an inch. Bring water to full,
rolling boil; set timer for 2 minutes.
After pot has been at a full boil for
2 minutes, remove from heat &
place on cool part of stove – reset
timer for 10 minutes. At 10 minutes
carefully drain hot water & cover eggs
with cold water until they are cool
enough to peel – peel eggs. Rinse
peeled eggs under cold water to remove
any shell. Cook bacon over medium heat
until crispy, turning halfway through.
Drain on paper towels & cool – reserve
drippings for filling. Cut each hard boiled
egg in half lengthwise; remove yolks to
small bowl (reserve whites for filling).
Place cooked yolks in a bowl & mash
well with a fork; add mayonnaise, bacon
drippings, mustard, vinegar & pickle
relish – stir until combined. Season with
salt/pepper & spoon or pipe filling into
reserved egg white halves. Crumble bacon
into large pieces & stick bits of bacon on
top of each egg half; sprinkle with chopped
scallions, if using. Makes 24

(recipe: everydaydishes.com)
———————————
Honey Teriyaki Chicken Wings

Wings:
4-5 lb. chicken wings, rinsed/dried
salt/pepper
2 1/2 tsp. baking powder

Sauce:
1 C. soy sauce
1/2 C. orange juice
juice of 1 lemon
1 T. garlic, minced
2 T. fresh grated ginger
1/2 C. honey
3 T. rice vinegar
1/4 C. brown sugar
1/2 tsp. red pepper flakes
1/4 C. water
2 T. cornstarch
sesame seeds – garnish

Preheat oven 375 degrees F.
Place oven rack in center of oven.
Spray baking sheet with nonstick
cooking spray. (if you are making
5 lb. wings, you will need 2 sheets).
Do not over crowd wings on pan or
they won’t become crispy. You can
place a wire cooling rack on sheet
to enhance crispness. In large bowl
place wings; lightly salt & pepper.
Sprinkle baking powder over wings,
tossing to lightly dust each wing –
place on prepared sheet. Space
wings as far apart as possible; bake
45-55 minutes, turning once or
twice during cooking time. (NOTE:
each time you turn the wings, spoon
off any liquid that accumulates on
bottom of pan – this helps wings
develop a crispier texture.
In medium saucepan add soy sauce,
orange juice, lemon juice, garlic,
ginger, honey vinegar, brown sugar &
red pepper flakes – cook over medium
heat – bring to full rolling boil then
reduce heat to medium-low & simmer
sauce 8-9 minutes to reduce & thicken.
In small bowl stir water & cornstarch.
Remove sauce from heat momentarily-
whisk in cornstarch mixture & stir until
completely combined – return pan to heat.
Turn heat to medium & bring to boil.
Reduce heat to Low & simmer 1 minute.
Remove sauce from heat & cover.
When wings are cooked through & crispy,
transfer to a large bowl & toss desired
amount of sauce with them. You can also
spoon sauce over wings directly in pan
if desired. Reserve extra sauce for dipping.
Transfer coated wings back to baking
sheet & return to oven 8-10 minutes until
glaze becomes dark & sticky. Remove from
oven & spoon a little sauce from pan onto
wings for extra flavor. Sprinkle tops with
sesame seeds & allow wings to cool a
few minutes before serving. Serves 12

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

Cranberry-Eggnog Muffins

2 C. flour
3/4 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 large egg
1 C. eggnog
1/4 C. butter, melted
3/4 C. whole-berry cranberry
sauce

Preheat oven 400 degrees F.
Grease or line with paper
liners 12 muffin cups.
In large bowl whisk first 5
ingredients. In another bowl
whisk egg, eggnog & melted
butter until blended – add to
flour mixture & stir just until
moistened. Spoon 1 T. batter
in bottom of each cup. Drop
1 tsp. cranberry sauce into
center of each & top with
remaining batter & cranberry
sauce. Cut through batter with
a knife to swirl. Bake 15-18
minutes until a toothpick
inserted into center of muffin
comes out clean. Cool 5
minutes on a rack before
removing from pan to cool.
Serve warm. Makes 12 muffins

(recipe: tasteofhome.com)
===================

I’m sure there will be more dips &
appetizer recipes in the next few days
so, hopefully, you’ll find something you
like!

Enjoy these next few days before more
holiday activities (if you’re partying on
New Years). Remember to STAY HEALTHY
(if you can) and take a break/relax a bit
just to re-charge your energy!

Hugs;

Pammie

Christmas Eve, 2017

And so it’s Christmas Eve – this day started out with church & singing in the choir. Our choir director and his lovely wife (who is also our accompanist) are in another state for the holidays SOooooooo we did something we have never done before – we sang to a CD of the music. I must say – it took a bit of work as most are not used to that idea, but after practicing, we actually nailed it in the final performance so I was happy (as, I’m sure, was our assistant director!). During church I got a text from middle son asking if he & his girlfriend could take my husband & I out for lunch (as their Christmas gift to us) – so we went to a nearby Middle Eastern restaurant (girlfriend is Vegan & son is getting there). This was my second try at that type of food and I did my best NOT to let them know I really didn’t like ANYTHING I’d ordered – I DID try, though! Not my idea of a good idea; I had Garlic Almond Ghallaba with chicken: “Assorted sautéed vegetables and your choice of meat blended together with rice, almonds & garlic”; it also came with more roasted (BIG CHUNKS) veggies: green pepper, carrots, zucchini, onion. If nothing else, it was filling (I told my husband he gets ALL of my ‘takeout/leftovers’ – I’m really not interested). BUT…it’s the thought that counts, right? (son & girlfriend were really enjoying their foods).

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

(A few last minute recipes – just in case you might need them)

Caramelized Onion Dip

2 T. unsalted butter
2 T. olive oil
3 lb. yellow onions, cut in
half lengthwise & crosswise
into 1/4″ slices
2 T. brown sugar
salt/black pepper
1/4 C. red wine vinegar
3 dashes hot sauce (optional)
1 (8 oz) pkg. cream cheese, softened
1 C. (8 oz) sour cream

chopped chives – garnish (optional)

Heat butter & oil in heavy medium
saucepan over medium-high heat.
Add onions & sugar – cook, stirring
constantly, until soft & golden, about
15-20 minutes. Season with salt/pepper.
Stir in vinegar & simmer until mixture is
dry. Add hot sauce (if using). Remove from
heat & allow to cool slightly.
Mix cream cheese until smooth in large
bowl. Fold in sour cream & caramelized
onions – season with salt/pepper. Garnish
with chives, if using.
Can be eaten warm or chilled.
Makes 2 Cups

(recipe: foodnetwork.com)
————————–
Pretzel-ring Beer Cheese Dip

1 1/2 C. shredded Cheddar cheese,
plus more for sprinkling
1/2 C. shredded mozzarella cheese
8 oz. cream cheese, softened
1 1/2 tsp. Dijon mustard
2 T. chopped chives (more for
garnish)
2 tsp. garlic powder
1/4 C. beer (suggested: Guinness)
ground black pepper
2 T. baking soda
1 can Pillsbury Grands! biscuits
egg wash (1 egg + 1 T. water, mixed)
coarse salt, for sprinkling

Preheat oven 350 degrees F.

Dip:
In large bowl combine cheeses,
cream cheese, mustard, chives,
garlic powder & beer- season with
salt/pepper.

Pretzels:
In small saucepan bring 2 C. water
& baking soda to a boil. Reduce to
a simmer. Cut each biscuit in half &
roll into a ball then cut an X slice
across top of each ball. Drop into
simmering water & cook 1 minute.
Remove using a slotted spoon –
transfer to a cast-iron skillet
forming a ring around skillet. Brush
biscuits with egg wash & sprinkle
tops with coarse salt. Transfer
cheese dip to center of skillet &
smooth top. Sprinkle top of dip
with more Cheddar cheese. Bake
until biscuits are golden & dip
is warmed through, 33-35 minutes.
Garnish with chopped chives & serve.
Serves 6

(recipe: delish.com)
——————————————-
Cheesy Cauliflower/Bacon Dip

4 C. small cauliflower florets
(about 1/2 large head)
1/2 C. water
4 slices bacon
1/2 C. finely chopped yellow onions
1 (8 oz) pkg. cream cheese, cubed
1 tsp. hot pepper sauce
3/4 C. mayonnaise
1 (8 oz) pkg. (Kraft) shredded Italian
5-cheese blend, divided
1 T. sliced green onions

Preheat oven 350 degrees F.
In food processor, process cauliflower
until pea-sized pieces. Place in large
microwaveable bowl & stir in water.
Microwave on High 3 minutes; stir.
(goal is crisp-tender). If necessary,
continue microwaving 2 minutes until
any larger cauliflower pieces are crisp-
tender; drain. Cook bacon in medium
skillet on medium heat until crisp;
remove to paper towel-lined plate.
Discard all but 1 T. drippings. Add
onions to drippings; cook 3-4 minutes
until crisp-tender, stirring frequently.
Add cream cheese & hot sauce; cook &
stir 2-3 minutes until cream cheese is
completely melted & well blended. Stir
in cauliflower, mayo & 1 1/2 C. cheese;
smooth top. Crumble bacon; sprinkle
over dip & top with remaining shredded
cheese. Bake 25-30 minutes until dip
is heated through & top is brown;
sprinkle top with green onions &
serve. Makes 32 (2 T. each) servings.

(recipe: kraftrecipes.com)
——————————

Crockpot Garlic Mashed Potatoes

5 lb. red potatoes, peeled/cut
into chunks
3 cloves garlic
salt/pepper
1 tsp. chicken bouillon granules
1 C. water
8 T. butter, divided
1/3 C. sour cream
1/2 C. milk

Place garlic cloves in a small square of
foil; wrap foil up like a Hershey kiss
candy. Place peeled/chopped potatoes
into crockpot & season well with salt/
pepper. Place foil/garlic packet into
potatoes. Place chicken bouillon granules
into a large 2-Cup measuring cup & stir in
1 C. warm water until dissolved – pour over
potatoes. Cut 4 T. butter into small pieces
& place in random spots over potatoes.
Cover & cook on High 4 hours or Low
7-8 (depending on how fast your crockpot
cooks).
When potatoes are fork-tender, remove foil
packet; open it – smash garlic with a fork &
add half of it back into crockpot. (If you want
more garlic taste, add more after everything
is mixed together – best to start with a little).
Pour 1/2 C. milk, 4 T. butter & 1/3 C. sour
cream into crockpot & mix, using elec. mixer
until all is smooth. You can add more milk
if they are too thick. Taste & add more salt/
pepper/garlic, if needed. Serves 10-12

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

Cranberry-Orange Cake

1 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 C. granulated sugar
3 large eggs
zest of 1 orange – (about 1 T.)
juice of an orange
1/2 C. butter
2 T. sugar
1 1/2 C. fresh cranberries

Icing:
1 C. powdered sugar
2-3 T. milk/water or orange
juice

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Sprinkle 2 T. sugar in
bottom of sprayed pan. Sprinkle
1/4 C. cranberries on top of sugar.
Cream butter & sugar until sugar
turns a lemon color, about 4-5
minutes. Add eggs, one at a time,
mix until incorporated. Add orange
juice & zest, then sour cream. When
fully incorporated, add flour, salt &
baking powder – mix well. Stir in
remaining 1 1/4 C. cranberries; pour
into prepared pan & bake 50-55
minutes until a toothpick inserted
near center comes out clean. Let
stand 5 minutes after removing
from oven. Invert cake onto a wire
rack to cool.
Mix glaze ingredients & spread on
top & sides of cake. Serve.

(recipe: allrecipes.com)
———————————

Chocolate Churro Dip

1 tube refrigerated biscuit dough
4 T. unsalted butter, melted
1 1/2 C. cinnamon sugar
2 C. Nutella (chocolate-hazelnut
spread)

Preheat oven 350 degrees F.
Spray an oven-safe 10″ skillet
with nonstick cooking spray. Cut
each biscuit in half & roll into
balls. Dunk each ball in melted
butter then roll in cinnamon-sugar.
Place around the perimeter of the
skillet to form a ring. Biscuit
pieces should be touching. Pour/
scoop Nutella into center of skillet
& bake 25 minutes until biscuits
are golden & cooked through. Let
stand 10 minutes before serving.
Serve warm. Serves 6

(recipe: delish.com)
———————————
Salted Caramel Apple Crumble

Caramel Sauce:
1 C. sugar
1/4 C. water
1 tsp. sea salt
3/4 C. heavy cream
3 T. butter
1 tsp. vanilla

Crumble:
1 C. flour
1/3 C. brown sugar
1/3 C. granulated sugar
6 T. softened butter
1/2 tsp. salt
4 Granny Smith apples, peeled/
cored/sliced
2 T. lemon juice
2 T. butter
1/4 tsp. salt

Caramel Sauce:
Heat sugar & water in small
saucepan on medium heat to
melt sugar. Continue cooking &
swirling sugar until it turns an
amber color. Whisk in sea salt &
heavy cream (mixture will bubble
up violently, briefly). Continue
whisking until sauce is smooth.
Stir in butter & vanilla.

Crumble:
Combine all crumble ingredients using
an elec. mixer. Mixture will be crumbly
but stay together when squeezed. Place
sliced apples in a bowl with lemon juice.
Cook apples in a large cast iron skillet
over medium-low heat in butter to draw
out moisture. Sprinkle with salt to draw
out all moisture possible. Drain & place
back in skillet. (about 5-7 minutes cooking
time). Pour 3/4 of prepared caramel
sauce into apples & gently stir. Top with
crumble topping & bake 20 minutes.
Serve with remaining caramel sauce.
Serves 6

(recipe: yummly.com)
==================

Weather-wise, our temps. dropped severely –
it’s now 19 degrees and snowing. We’re supposed
to get 1-3 inches; while we were at the restaurant
it was coming down a LOT. Going home was pretty
slippery  – SO glad we only live about 7 minutes
away AND don’t have to go out again today/tonight!

All I have left to ‘do’ is wrap presents and (maybe)
put together the 2 casseroles together & refrigerate
overnight (easy day!).

Stay warm, SAFE and remember to relax a bit in
between ‘adventures’!

Hugs;

Pammie

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

Happy Saturday!

It’s a typical Michigan Winter day – temps around 29 degrees F., no ‘extra’ snow (yet) – it did give us about 1 1/2 inches more yesterday which made driving home a bit touchy. Yesterday! I babysat from 10 a.m. – 3:30! YAY! All went very well, had a great time wrestling with (as my husband calls him) “Da Baby” – he’s a little over 9 months old now, 5 teeth (with another one coming soon); he can walk pretty well now – loves making ovals & circles – he can even walk backwards – surprising!

IT’S FINALLY DONE! KEVIN’S BLANKET/LOVEY!

This is the photo I had to work from – the request was to “TRY” to (somehow) copy it, if I could. My dear, sweet special needs guy, Kevin, has slept with this since he was a baby (and still does) – he’s almost ‘loved it to death’. His Mom asked if I could see what I could do. Originally it was Mint green & white (now it’s sage & cream). With some struggles finding that funny sort of ‘hole/stitch’ at the right top of the photo, I plowed on. Since I really had no idea just ‘where’ the hole pattern went in the entire blanket, I just sort of ‘winged it’ – his Mom said: “Do what you can”. Remembering that I’m a KNITTER who’s a beginner Crocheter, here is the finished crocheted blanket/lovey:

It’s 28 inches wide by 40 inches long (if you flip the photo, the bottom is a reverse of what you’re seeing in the photo). There are mistakes and it’s not perfect, but I think, for what it’s going to be used for, it should work. (He wads up his old blanket & tucks it under his head/face when he sleeps.)

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

 Crockpot Turtles Candy

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

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

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

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

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

Cheesy Spinach Bundles
(appetizers)

1 (10 oz) pkg. frozen chopped
spinach, thawed, well-drained
1/2 c. shredded Mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1 egg, separated
1 (8 oz) tube refrigerated crescent
dinner rolls

Preheat oven 375 degrees F>
Mix first 4 ingredients & egg yolk
in large bowl until blended. Open
rolls & separate into 8 triangles.
Cut each triangle diagonally in
half. Spoon 1 T. spinach mixture
in center of each triangle. Bring
corners of dough to center over
filling, overlapping ends. Pinch
ends together to seal & place on
baking sheets. Beat egg white
lightly & brush on tops of bundles.
Bake 12-15 minutes until golden
brown. Serves 8

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

Broccoli Casserole Dip

4 slices bacon
1 head broccoli cut into
small florets (about 3 C.)
8 oz. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1/2 tsp. garlic powder
3 C. shredded Cheddar cheese
kosher salt
ground black pepper
1/2 C. crumbled Ritz crackers
1/4 C. butter, melted

crackers, for serving

Preheat oven 350 degrees F.
In large nonstick skillet cook
bacon over medium heat until
crisp – remove bacon from
skillet & transfer to paper towel-
lined plate. Reserve 2 T. bacon
fat in skillet. Add broccoli florets
& cook until crisp-tender, about
4 minutes. Chop bacon &
broccoli into very small pieces. In
large bowl combine cream cheese,
mayonnaise, sour cream & garlic
powder – mix until smooth. Fold
in cheese, cooked broccoli & bacon.
Season with salt/pepper & transfer
to small baking dish. In small bowl
combine crumbled crackers with
melted butter – toss until combined.
Scatter mixture on top of dip in dish.
Bake 15 minutes until cheese is melted
& cracker topping is golden & crispy.
Serve warm with crackers for dipping.
Serves 6

(recipe: delish.com)
———————————-

Spicy Sweet Potato Hummus

2 cloves garlic
1 (14.5 oz) can chickpeas,** drained/rinsed
SEE next ingredient
**1/2 C. liquid from chickpea can (at
most)
4 T. lemon juice
1 1/2 T. tahini
1/2 tsp. salt
2 T. olive oil
1 medium sweet potato, roasted
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 tsp. cayenne pepper (if
you don’t like spicy, cut amount
to 1/2 tsp.)

Add garlic to food processor & process
until chopped. Add chickpeas, lemon
juice, tahini, salt, olive, roasted sweet
potato & spices – process 1-2 minutes
(mixture will be pretty thick & not
completely smooth). Slowly add in
reserved liquid & process until hummus
reaches your desired consistency.
(Poster noted she used 1/2 C.)

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

Bacon-Cheddar Cornbread Loaf

1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. milk
1 C. flour
1 1/2 C. cornmeal
2 tsp. baking powder
1/2 tsp. salt
6 slices bacon, chopped in small
pieces
1 C. fresh or frozen whole kernel corn
1 C. Cheddar cheese, shredded or cubed
2 T. fresh rosemary, sage or chives

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Fry bacon until crisp;
transfer to paper towels. Whisk
melted butter, sugar, milk & eggs in
a bowl. In another bowl whisk flour,
cornmeal, baking powder & salt.
Gently stir dry flour mixture into wet
ingredients until combined & moistened,
but not over mixed. Fold in cheese, bacon
crumbles, herbs & corn using a spatula,
until incorporated. Pour into prepared
loaf pan & bake 30 minutes, topping
with extra cheese after 20 minutes of
baking time. Bread is cooked when middle
is set & edges are golden brown.
Serves 6-8

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

Crockpot Philly Cheese Steak
Casserole

2 lb. chip steak (or) 2 lb. cube steaksk
cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb. mushrooms, sliced
1 T. olive oil
3/4 tsp. kosher salt
3/4 to 1 tsp. fresh ground pepper
1/4 lb. pepperoni, thinly sliced
8 oz. Provolone cheese, thinly
sliced

In medium skillet saute mushrooms
in oil until softened & light brown,
about 5 minutes – add to crockpot
along with rest of ingredients EXCEPT
Provolone. Cover & cook on Low
6 hours. Stir well & divide among
6 bowls. Cover each bowl with
Provolone & add some cooking juices
to each bowl to melt the cheese.
Serves 6

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

Ranch Potatoes

8-10 medium potatoes, peeled/
cut into 1/2 inch cubes
1 can cream of mushroom soup,
undiluted
1 1/4 C. milk
1 envelope dry ranch salad dressing mix
1 1/2 C. shredded Cheddar cheese,
divided
salt/pepper
6 slices bacon, cooked/crumbled

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place potato cubes in saucepan, cover
with water & bring to boil – cook about
10-12 minutes until potatoes are almost
tender; drain then place in prepared pan.
In a bowl mix soup, milk, dry dressing mix,
1 C. cheese, salt/pepper to taste & pour
over potatoes. Sprinkle crumbled bacon &
remaining cheese on top. Bake, uncovered,
25-30 minutes until potatoes are tender.

(recipe: Mike Suddaby-Facebook)
——————————
Pecan Chicken Salad

4 C. cooked/chopped chicken
breast (OR) two 15 oz. cans
1 1/2 C. sliced seedless grapes
(red or white)
1/2 C. chopped celery

Dressing:
1 T. sugar
1 T. Worcestershire sauce
1 T. lemon juice
3/4 C. chopped pecans
1 C. mayonnaise

Mix all ingredients together;
place in a serving bowl.

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

Chicken with Sour Cream Gravy

4 boneless skinless chicken breast
halves (about 2 lb)
1/4 C. butter
2 C. chicken broth
1 C. sour cream
1/2 tsp. garlic powder
2 T. flour
salt/pepper, to taste

Cooked egg noodles for 4

In large skillet melt butter over
medium heat. Add chicken &
cook until very lightly browned
on both sides but not cooked
through. Add broth & reduce
heat to Low about 10 minutes
until chicken is cooked through.
Remove chicken & place on a
plate. Add sour cream, garlic
powder, salt/pepper to skillet;
continue cooking on Low while
stirring until sour cream is
melted & fully incorporated.
Remove about 1/2 C. of liquid
from skillet & stir flour into
liquid until smooth then pour
back into skillet. Using a wire
whisk, whisk until gravy is
thickened & smooth again. Add
chicken back to skillet & turn to coat.
Serve chicken & sauce immediately
over cooked egg noodles.
Serves 4

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

Oreo Cookie Balls-3 Ingredients!

1 (14 to 19 oz) pkg. Oreo cookies
1 (8 oz) pkg. cream cheese, softened
1 pkg. white almond bark (OR) 24 oz.
white chocolate chips*

*Almond bark contains no nuts – it is
a candy coating that may be found
near the chocolate chips in stores.

Cookies:
Crush Oreos very fine-either by using a
food processor or placing in a ziplock
bag & crushing them with a mallet or
rolling pin.
In a large bowl, using elec. mixer mix
cream cheese & crushed cookies – mix
until well blended. Scoop out & form
into 1-inch balls – place on waxed paper
until ready to dip.

Coating:
Melt almond bark (or white choc. chips):
1 of 2 methods: Place in microwave-safe
bowl & microwave in 30 second intervals,
stirring after each, until melted & smooth
(OR) Melt in a saucepan until fully melted
& smooth.
Dip each cookie ball in melted mixture then
place on waxed paper to cool completely.
Store in airtight container in fridge.
Makes 60-70 balls.

(recipe: southernplate.com)

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

I’m slowly but surely feeling better – still
stuffed up but functioning OK. Tonight (6 p.m.)
is our final choir rehearsal for tomorrow’s
Christmas program – I’m going to TRY to
sing tonight – we’ll see what happens!

It’s now NINE days until Christmas; oldest
son let me know last night that we’re doing
Christmas dinner at 2 p.m. (at his house). I
have no idea what meat he’s doing but I’m
doing the ‘same old’ sides: garlic mashed
potatoes, corn casserole, green bean casserole,
(black olives – oldest’s favorite), probably a
repeat of the wild rice casserole (middle son’s
girlfriend – and now middle son are VEGAN –
they both said they loved the casserole so
here goes one more time!) and 2 desserts.
It’s a tradition in my family to bake a “Happy
Birthday, Jesus” chocolate cake so perhaps
that might be one of the 2 desserts – we’ll
see. Here’s a photo of one from a few years
ago:

Hope you are all able to remain in good
health while finishing up these days before
the holiday. While choosing the recipes to
post today I noticed I still have a LOT of
appetizer & cookie/candy recipes to post
so those will be coming in the next few
days.

Stay warm & take a few minutes to rest/
relax while going through your very busy
day!

Hugs;

Pammie

Playing ‘Hookey”

Since I’m still sneezing alot & all stuffed up, husband & I are ‘playing Hookey’ home from church. Got lots of sleep last night, even went back to bed after I woke up at 5:43 a.m. and slept until 10:20 a.m.!

LOTS of recipes – all over the place, which ones to post first?

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

Crockpot Hot Cocoa

1 1/2 C. semi-sweet chocolate chips
1/4 C. cocoa powder
1/2 C. sugar
1 tsp. vanilla
1 C. heavy cream
6 C. whole milk

mini marshmallows – garnish

Combine all ingredients except
marshmallows in crockpot; stir
to combine. Cook until everything
is melted, stirring occasionally –
2 hours on Low. Ten minutes
before serving, add marshmallows
& let them get melty. Garnish
cups with more marshmallows
when serving, if desired. Serves 8

(recipe: delish.com)
——————————-

(this one sounded SO good – just had to add:)

Garlic Roasted Shrimp w/Spinach
Artichoke Pasta

Shrimp:
1 lb. shrimp, peeled/deveined
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder

Spinach Artichoke Pasta:
1 (12 oz) pkg. Farfalle pasta
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
1 (8.5 oz) can artichoke hearts,
chopped
8 C. fresh baby spinach
1 tsp. salt
1/2 tsp. black pepper
1 C. shredded Parmesan cheese
=
Shrimp:
Preheat oven 400 degrees F.
Line a baking sheet with foil; in a bowl
toss shrimp, olive oil, salt/pepper &
garlic powder – spread in an even
layer on sheet. Roast 8-10 minutes
until shrimp are cooked through;
remove to a plate.

Pasta:
Cook pasta accordg. to pkg. directions.
In large skillet heat oil over medium heat.
Add onions & cook 2-3 minutes; stir in
garlic & cook 1-2 minutes longer. Add
artichokes & spinach (this might seem
like a lot, but it will cook way down).
Season with salt/pepper. Once spinach
has cooked down, stir in Parm. cheese.
Add cooked pasta to a large serving bowl;
toss with spinach mixture & top with
shrimp. Serves 4-6

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

Jalapeno Cheese Grits Casserole

3 C. quick cooking grits, uncooked
1/2 C. melted butter, cooled
1/2 C. whipping cream
1 tsp. salt
1 (16 oz) pkg. shredded Cheddar cheese
1 (4 oz) can diced jalapenos
1 (8 oz) pkg. cream cheese, softened
2 green onions, chopped

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook grits accordg. to pkg. directions.
In a bowl, combine grits, butter, cream
& salt. In a separate bowl, combine
remaining ingredients (except onions);
mix well. Combine the 2 mixtures; stir
together. Pour mixture into prepared
dish & bake, uncovered, 35-40 minutes
until bubbly. Top with onions & serve.
Serves 8

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

Cranberry Onion Cheese Spread

1 (8 oz) pkg. cream cheese, softened
1 (4 oz) pkg. blue cheese, crumbled
1 C. sharp Cheddar cheese, shredded
2 T. butter
1 medium sweet onion, quartered &
thinly sliced
1 tsp. sugar
1 C. fresh or frozen cranberries
1/4 C. sugar
1/4 C. water
1 T. balsamic vinegar

In bowl beat cream & blue cheeses;
stir in Cheddar cheese – spread onto
a serving platter; cover & refrigerate.
Melt butter over medium-high heat in
large non-stick skillet. Add onion & cook
3-4 minutes until tender. Add sugar,
reduce heat to medium-low; cook approx.
10 minutes until onions are soft & golden.
In same skillet combine cranberries, remaining
sugar & water; cook over medium heat approx.
5 minutes until cranberries pop open & mixture
thickens, stirring occasionally. Stir in vinegar &
onions; let mixture cool slightly.

To serve:
Bring cheese spread to room temp; spoon
cranberry mixture over cheese spread.
Serve with crackers, crostini or bagel chips

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

Homemade Swedish Meatballs

1 lb lean ground beef or turkey
1 large egg
1/4 C. milk
1/3 C. fine dry bread crumbs
2 tsp. minced onions (or fresh)
1 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. ground all spice

Sauce:
2 T. butter
2 T. flour
2 tsp. beef bouillon granules
1/8 tsp. black pepper
2 C. milk
2 C. cooked pasta, egg noodles
or rice

Preheat oven 350 degrees F.
Line a large baking sheet with foil
& spray with nonstick cooking spray.
In large bowl combine all ingredients
(except sauce) & mix well using your
hands. Shape into about 30 (1 inch)
balls. Arrange balls on baking sheet
& bake 20-25 minutes until cooked
through. Remove from oven & pat
dry with paper towels (helps the sauce
to stick better).
Melt butter in large skillet over medium-
high heat. Stir in flour, bouillon & pepper.
Gradually add milk, whisking constantly
as you pour. Bring to boil then reduce
heat to simmer, stirring frequently. Simmer
6-7 minutes until sauce has significantly
thickened. Add meatballs to skillet,
cooking until heated through. Serve
on top of cooked pasta, egg noodles or
rice. Serves 4

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

(Crockpot) Christmas Pork Roast

4 potatoes, peeled/cut into
quarters
1 (3 lb) boneless center-cut
pork loin roast
1/2 tsp. salt
1/2 tsp. black pepper
1 (14 oz) can whole berry
cranberry sauce
1 C. apricot nectar
1/2 C. chopped onion
1/2 C. coarsely chopped dried
apricots
1/2 C. sugar
1 tsp. dry mustard
1/4 tsp. crushed red pepper

Place potatoes in 3 1/2 qt.
(or larger) crockpot. Place
pork roast over potatoes &
lightly sprinkle with salt/pepper.
In large bowl combine remaining
ingredients; mix well & pour over
roast. Cover & cook on High 3 to
3 1/2 hours (or Low 6-6 1/2 hours).
Remove roast to cutting board &
slice. Serve with potatoes & sauce.
Serves 4

(recipe: mrfood.com)
——————————–

Oven-Roasted Brussels Sprouts
with bacon

1 1/2 lb. Brussels sprouts
2 T. olive oil
kosher salt/ground black pepper
6 slices bacon, cut into 1″ pieces

Preheat oven 400 degrees F.
Clean & trim Brussels sprouts, cutting
away any very large heads in half
through the core. (It’s fine if some of
outer leaves fall off – just bake those
along with rest of sprouts). Place
Brussels sprouts on large sheet pan in
single layer. Sprinkle with salt/pepper &
evenly sprinkle bacon pieces over top.
Roast in oven 20-30 minutes, turning
halfway through cooking time, until
golden & lightly caramelized. Serve
immediately. Serves 4-6

(recipe: afamilyfeast.com
———————————-

Overnight Apple French Toast

1 C. brown sugar, packed
1/2 C. butter
2 T. light corn syrup
4 Granny Smith apples, peeled/
sliced 1/4″ thick
3 eggs
1 C. milk
1 tsp. vanilla
9 slices day-old French bread
1 C. applesauce
1 (10 oz) jar apple jelly
1/2 tsp. cinnamon
1/8 tsp. ground cloves

Combine brown sugar, butter &
corn syrup in a small saucepan;
cook over low heat until thick.
Pour into an ungreased 9 X 13″
baking pan. Arrange apple slices
on top of syrup. Beat eggs, milk
& vanilla in a bowl. Dip French
bread in egg mixture & arrange
over apple slices. Cover&
refrigerate overnight.

Remove from fridge 1/2 hour before
baking & uncover.
Preheat oven 350 degrees F.
Bake 35-40 minutes until top of bread
is browned. Combine remaining
ingredients in a saucepan & cook over
medium heat until jelly is melted. Serve
French toast with apple slices on top &
spoon warm sauce over the apples.
Serves 6-8

(recipe: gooseberrypatch.com)


Grandma’s Cranberry-Oatmeal Bars

3 C. flour
1 1/2 tsp. salt
1 1/4 tsp. baking soda
4 C. light brown sugar
4 C. old-fashioned oats (not
quick cooking)
2 C. butter/shortening – melted
1 (16 oz) can whole cranberry sauce

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir flour, salt, baking soda,
brown sugar & oatmeal. Slowly
add butter/shortening & mix
well; press half of mixture into
prepared pan. Spread cranberry
sauce over mixture & smooth.
Cover with remaining oatmeal
mixture & pat down evenly.
Bake 50-60 minutes; allow to
cool completely.

(recipe: thecountrycook.net)

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

Hope you are all in good health and
beginning to enjoy the Christmas season.
We now have about an inch of snow on
the ground and the forecast for this week
is not looking like FUN: HIGH temperatures
for the week in the LOW 20’s! UGH! Oh well,
it doesn’t show any snow, just cold & windy.
Hey, I grew up in Michigan so I  ‘should’ be
used to it, right? (NOT – I dread it every year!).

Stay healthy!

Hugs;

Pammie

More Holiday Recipes!

Today our temperatures are in the low 30’s with a light dusting of snow on the ground (supposed to get more later…sigh). I’m still feeling stuffy & ‘not my best’, am trying to decide if going to church tomorrow is a good idea (I hate to miss).

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

Lots of appetizers & dips!

Shrimp & Crab Dip

8 imitation crab sticks
1 1/2 C. cooked shrimp
1/2 C. onion,chopped
1 C. chopped celery
1/2 C. black olives
1 1/2 C. shredded Cheddar cheese
3/4 C. mayonnaise

Place crab, shrimp, onion, celery &
black olives in food processor &
process until smooth. In a bowl
mix crab mixture, Cheddar cheese &
mayonnaise until combined. Chill
2 hours. Serve with crackers

(recipe: hoteatsandcoolreads.com)
——————————-
Hot Creamy Sausage Dip

1 lb. Bob Evans zesty hot roll
sausage
5 green onions, chopped/divided
1 C. sour cream
1/2 C. mayonnsie
1/4 C. grated Parmesan cheese
1 (2 oz) jar chopped pimientos,
drained

Preheat oven 350 degrees F.
Spray a 1 quart baking dish with
nonstick cooking spray.
In large skillet over medium heat
brown & crumble sausage until no
longer pink; drain & remove from
heat. Add all remaining ingredients
except 1 green onion & mix. Pour
mixture into prepared dish. Bake
20-25 minutes until bubbly. Garnish
with remaining chopped green
onion. Keep warm.
Serve with Melba toast, sesame or
wheat crackers.
Refrigerate leftovers. (Can be reheated
for later serving.

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

Fried Ravioli (appetizer)

1/2 C. Panko bread crumbs
1/2 C. Italian seasoned bread crumbs
1 tsp. Italian seasoning
1/2 tsp. kosher salt
10-14 store-bought fresh ravioli (NOT
frozen) – poster used Jumbo Four
Cheese)
2 eggs, room temp.
1/3 C. milk
oil for frying

Marinara sauce, for dipping (optional)

In shallow bowl combine bread crumbs,
Ital. seasoning & salt. Whisk eggs &
milk in another bowl. Dip raviolis in
egg mixture, then into bread crumbs
to coat. Repeat a second time so they
are double-coated – place them on
a wire rack.  You can either deep-fry
or pan fry raviolis. Heat oil to 350-
375 degrees F.
Raviolis take about 3 minutes to
cook; flip over about halfway through
to make sure they are cooked evenly.
Once golden, remove to a paper towel-
lined plate. They will puff up slightly
when cooked. Serve warm or room temp.

(recipe: momontimeout.com)
——————————-
Warm Spinach Feta Cheese Dip

2 T. olive oil
7 C. fresh spinach (7 C.
fresh spinach=1 C. frozen,
thawed)
If you use thawed, you don’t
need to saute it
3 cloves garlic, minced
7 oz. cream cheese
1 C. Feta cheese, crumbled
1 C. plain Greek yogurt

Dippers:
rolls, chunks of baguettes,
crackers, pretzels

Preheat oven 400 degrees F.
In large oven-safe skillet heat oil;
add spinach & saute until soft*.
Add garlic & saute 1-2 more minutes.
Turn off heat. In large bowl using electric
mixer, combine cream cheese,
crumbled Feta & Greek yogurt-
stir in sauteed spinach/garlic &
pour all back into skillet. Bake 15-20
minutes in oven until heated through.
Serve with dippers. Serves 6-8

(recipe can be doubled – you can
use frozen spinach, thawed & excess
water squeezed out.

*If you can’t fit all the spinach in
the skillet, half it & wait until it shrinks
enough to add the rest.

(recipe: iwashyoudry.com)
————————–

Bacon-Asparagus Dippers

8 slices bacon, sliced in half
lengthwise
1 lb. asparagus, trimmed
fresh ground black pepper

Caesar salad dressing for dipping

Preheat oven 400 degrees F.
Line a large, rimmed baking sheet
with parchment paper & top with
a cooling rack. Carefully wrap
each asparagus spear with a
piece of bacon in a spiral; repeat
with rest of bacon/asparagus &
season with pepper. Place on
rack & bake 28-30 minutes until
bacon is crispy. Serve with Caesar
salad dressing for dipping.
Makes 16 spears

(recipe: delish.com)
——————————-

Jalapeno Popper stuffed Mushrooms

20 button mushrooms, stems removed
1 (8 oz) pkg. cream cheese, softened
1 C. Cheddar cheese, shredded
8 slices bacon, cooked/chopped
1 jalapeno pepper, seeded/minced
2 cloves garlic, minced
kosher salt
ground black pepper

chopped chives – garnish

Preheat oven 400 degrees F.
In large bowl combine cream
cheese, Cheddar, bacon, jalapeno
& garlic – season with salt/pepper.
Stuff mushroom tops with mixture
& transfer to a baking dish or sheet.
Bake 25 minutes until mushrooms
are cooked & mixture warmed through.
Garnish with chopped chives & serve.
Serves 20

(recipe: delish.com)
——————————-

Cream Cheese Fruit Dip

1 (7 oz) jar marshmallow creme
1 (8 oz) pkg. cream cheese

Fresh fruits for dippers:
orange slices/wedges, strawberries,
chunks of banana, etc.

In medium bowl using elec. mixer,
blend both ingredients until smooth.
Chill, if desired. Serve with any fresh
fruits.

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

Sheet Pan Chicken Nachos

1 (10 oz) can Ro*Tel diced
tomatoes & green chilies,
drained – liquid reserved
1 (16 oz) can refried beans
1 (6 oz) bag corn tortilla chips
1 C. shredded, cooked rotisserie
chicken
1 C. shredded Cheddar & Monterey
Jack cheese blend (4 oz)
1/4 C. sliced green onions
1 (2.25 oz) can sliced black olives,
drained

Optional toppings:
sour cream
guacamole
sliced jalapenos

Preheat oven 400 degrees F.
Reserve 1/2 C. drained tomatoes.
Stir together remaining tomatoes &
reserved liquid with refried beans
in medium bowl. Arrange chips on
large baking sheet. Top with bean/
tomato mixture & shredded
chicken – sprinkle top with cheese.
Bake 5 minutes until cheese melts.
Top with reserved tomatoes, green
onions & olives. Garnish with
optional toppings & serve
immediately. Serves 6

NOTE: You can replace the
chicken with cooked ground
beef

(recipe: readyseteat.com)
——————————-

Crockpot Chicken/Enchilada/Queso Dip

3 (8 oz, ea) blocks cream cheese
2 C. rotisserie chicken breast
(or 2 poached breasts, shredded)
1 can chopped green chilies
1 1/2 C. shredded Monterey Jack cheese
1 1/2 C. salsa verde
1 T. chopped green onions
1 plum tomato, diced

tortilla or corn chips, for dipping

Combine all ingredients (except
chips) in crockpot – reserving some
chopped tomato  for garnish. Cover
& cook on Low 1 1/2 hours until
all is melted. Stir & cover with
reserved tomatoes. Serve with
chips. Serves 10

(recipe: delish.com)
——————————-
Crockpot Easy Mexican Party Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 C. Mexican-style shredded 4-cheese,
divided (Kraft)
1 (15.5 oz) can black beans, drained/
rinsed
1 (16 oz) jar thick/chunky salsa
2 green onions, sliced
1/4 C. chopped fresh cilantro (optional)

Spray insides of crockpot with
nonstick cooking spray.
Mix cream cheese, sour cream & 3/4 C.
shredded cheese until blended – spread
on bottom of crockpot. Top with beans,
then salsa. Cover & cook on Low 3-4
hours. Top with onions, cilantro &
remaining cheese.
Makes 40 (2 T. ea) servings

(recipe: kraftrecipes.com)
———————————-
Crockpot Swedish Meatballs

1 can cream of mushroom soup
1 can beef broth
1 pkt. dry onion soup mix
2 T. A1 steak sauce
2 lb. frozen meatballs
8 oz sour cream (1 C.)
1 (16 oz) pkg. egg noodles

In crockpot mix soup with beef
broth, onion soup mix & A1 – stir
well. Add in frozen meatballs; cover
& cook on Low 6-8 hours or High
3-5 hours. Stir in sour cream. Cook
egg noodles accordg. to pkg.
directions; drain. Mix cooked noodles
into meatball mixture & serve. Serves 6

(recipe: thecountrycook.net)

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

Still working on the ‘lovey’ for my special
needs friend – I’m just over half done – YAY!
(Monday husband & I go to the doctors,
so he said we can stop at JoAnn’s, if I need,
to pick up more yarn for this project).

Hope you are enjoying your day – STAY
HEALTHY – if you can!

Hugs;

Pammie

PS: Every year I procrastinate when it comes
to putting up Christmas decorations and this
year is no different. As a child I loved getting
to do that – as an adult, not so much. So far
we have 3 snowmen (statues) ‘up’, that’s it
(and those I got down last week!).