It’s a GOOD day! Just got back from going to a church rummage sale (they do one every year) – you KNOW it’s a small world when you run into 5 people you know (and I don’t even GO to that church!) Got a few good deals – not much. They used to have a LOT more volunteers and had a 3-day sale TWICE a year, now they’re down to once in the Spring. Went to our local Meijers for a few items (they’re remodeling the entire store – what a nightmare trying to find anything!) Came home with one of their rotisserie chickens for tonight’s dinner.
It’s been a VERY busy week, something (or more than one) going on every day. Babysat 3 days – will go in at 3 today. Baby grandson is such a HOOT! The other day he was going around (with hands pumping the sky) yelling: “Rock and Roll!” Too funny! Yesterday, out of the blue, he started saying “Jumpy, jumpy, jumpy” and doing that very thing (until I was dizzy with it!). Keeps my young, that’s for sure!
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Turtle Cake
1 (15.25 oz) box Pillsbury Moist
Supreme German Chocolate Cake mix
(with pudding in mix)
1 C. evaporated milk, divided
1/2 C. butter or 8 T./1 stick, softened
1 (11 oz) bag caramels (or about 40
pieces, unwrapped)
1 C. semi-sweet chocolate chips
1 C. pecan or walnut pieces
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Prepare cake accordg. to box directions
then add 1/2 C. evaporated milk & butter,
using elec. mixer. Pour half of batter (about
2 1/2 C.) into prepared dish. Bake 10 minutes.
While cake is baking, melt caramels with 1/2 C.
evaporated milk either on top of stove or in
microwave (takes about 2 1/2 – 3 minutes in
microwave – stir every 1 minute). Pour melted
caramels over cooked cake & sprinkle on
chocolate chips & nuts. Pour rest of cake mix
on top of caramels/chips & nuts & bake
another 35 minutes.
Option: Cake is good served with ice cream
(recipe: thesouthernladycooks.com)
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1-Pot Chili Mac & Cheese
1 T. olive oil
2 cloves garlic, minced
1 diced onion
8 oz. ground beef
4 C. chicken broth
14 1/2 oz. diced tomatoes
3/4 C. white kidney beans (canned –
drained/rinsed)
3/4 C. kidney beans (canned –
drained/rinsed)
2 tsp. chili powder
1 1/2 tsp. cumin
kosher salt
ground black pepper
10 oz. elbow pasta
3/4 C. shredded Cheddar cheese
2 T. fresh parsley, chopped
–
In large skillet or Dutch oven,heat
olive oil over medium-high heat.
Add garlic, onion & gr. beef – cook
until browned, 3-5 minutes, crumbling
beef as it cooks – drain. Stir in chicken
broth, tomatoes, beans, chili powder &
cumin; season with salt/pepper, to
taste. Bring to simmer & stir in pasta.
Bring to a boil; cover & reduce heat –
simmer until pasta is cooked through,
about 13-15 minutes. Remove from heat;
top with cheese & cover until melted –
about 2 minutes. Serve immediately,
garnished with parsley, if desired.
Serves 4
(recipe: yummly.com)
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Glorified Hash Browns
2 cans cream of celery soup,
undiluted
2 (8 oz, ea) cartons spreadable
chive & onion cream cheese
1 (2 lb) pkg. frozen cubed hash
brown potatoes
1 C. shredded Cheddar cheese
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large microwave-safe bowl,
combine soup & cream cheese. Cover
& cook on High 3-4 minutes until
cream cheese is melted, stirring
occasionally. Add potatoes & stir
to coat. Spoon into prepared dish.
Bake, uncovered, 35-40 minutes until
potatoes are tender. Sprinkle top with
cheese & bake 3-5 minutes longer until
cheese has melted. Serves 10
Freezer option:
Prepared unbaked casserole & sprinkle
cheese on top. Cover & freeze.
To use: partially thaw in fridge overnight.
Remove from fridge 30 minutes before
baking. Preheat oven 350 degrees F. Bake
as directed, increasing time as necessary
to heat through & for a thermometer
inserted in center to read 165 degrees F.
when fully cooked.
(recipe: tasteofhome.com)
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Easy Chicken Pot Pie
3 chicken thighs, boneless/skinless,
chopped
2 T. butter
1 T. vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 medium potatoes, chopped
3 carrots, chopped
2 T. fresh thyme leaves
2 C. chicken broth
1/4 C. butter
1/4 C. flour
1 1/2 C. milk
1 C. frozen peas (no need to thaw)
Topping:
1 sheet puff pastry, thawed
1 egg, slightly beaten
1/2 tsp. poppy seeds (optional)
1/2 tsp. fresh thyme leaves
=
Preheat oven 350 degrees F.
In medium saucepan melt butter & oil
over medium heat. Add chicken & cook
until no longer pink & lightly brown –
remove chicken to a bowl. Add onion &
garlic to pan & cook about 5 minutes to
soften. Add potatoes, carrots, celery;
pour broth over veggies & add thyme –
bring to boil & turn heat to simmer.
Place chicken back in pot & cook in
broth. In small pot melt butter for
sauce – add flour & whisk until a
smooth paste forms. Add milk & bring
to boil. Pour sauce into pan with pie
filling – mix well. Add peas & place in
a casserole dish or pie plate. Place
puff pastry over top of filling &
crimp edges (or let hand over edge).
Brush top lightly with beaten egg &
(if using) scatter poppy seeds & thyme
leaves on top. Bake 35-40 minutes until
pastry is golden & filling is bubbling & not.
Serves 6
(recipe: realhousemoms.com)
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Crockpot “Under the Sea” Dip
1 (10.75 oz) can cream of celery soup
1 (10.75 oz) can cream of shrimp soup
2 C. cooked shrimp, tails removed/
cleaned/chopped into bite sized pieces
6 oz. crab meat, chopped or flaked
(poster used imitation crab)
2 C. shredded cheese (they used Cheddar)
1/8 tsp. cayenne pepper
–
Dippers: crackers, toast points, crusty
Italian bread
=
Spray insides of crockpot with
nonstick cooking spray. Place all
ingredients in crockpot (except
dippers). Gently stir until well
combined; cover & cook on Low
2-3 hours, stirring often. Serve
with dippers. Serves 8-10
(recipe: recipesthatcrock.com)
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Vinegar-braised Chicken & Mushrooms
4 lb. assorted bone-in, skin on
chicken pieces (breasts & thighs)
2 lb. mushrooms (cremini, white or
baby Bella, cleaned)
2 C. chicken broth
3/4 C. balsamic vinegar
1/4 C. red wine vinegar
5 carrots, peeled/roughly
chopped (can use baby carrots)
3 cloves garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 T. olive oil
2 T. flour
kosher salt/black pepper
–
Season both sides of chicken
generously with salt/pepper. Heat
olive oil in large cast-iron skillet or
Dutch oven over medium-high heat.
In batches, brown chicken on all sices,
then transfer to a separate plate.
Reserving 2-3 T. oil, drain off fat in
pan & saute carrots & onion until
tender (about 10 minutes) Add
mushrooms & cook 6-8 minutes
until softened. Add crushed garlic &
saute 2 minutes longer. Season
mixture with salt/pepper then
transfer (discarding garlic) to plate
with chicken. Sprinkle flour in Dutch
oven & cook 1-2 minutes, whisking
continuously, until pasty & smooth.
Pour in vinegars & whisk until smooth;
cook mixture 3-5 minutes until
thickened & reduced, then slowly mix
in chicken broth. Return chicken to
pot & add bay leaf – bring to boil. Reduce
heat to Low, partially cover pot & let
simmer 35-40 minutes until chicken is
cooked through. Return vegetables to
pot & serve with reduced sauce.
Serves 6
(recipe: 12tomatoes.com)
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Crockpot No Bake Cookies
1 stick (1/2 C.) unsalted butter,
melted (do not use margarine
or tub versions)
1/2 C. milk
1 C. sugar
1 3/4 c. powdered sugar
3 C. old fashioned oats (can use
quick oats)
1/2 C. creamy peanut butter
–
Line cookie sheets with
parchment paper.
In bowl combine sugar, powd.
sugar, cocoa – mix then add
butter & milk; mix until fully
combined. (should be a little
thinner than brownie batter).
Pour mixture into 4 qt. crockpot
(if using larger crockpot, cooking
times may reduce significantly).
Pour oats on top of batter – do
not mix. Place peanut butter in
middle, on top of oats – do not
mix. Cover & cook on High 1 hr
15 minutes until cocoa mixture
reaches a rolling boil. Stir well &
use a cookie scoop to place 2 dozen
cookies on a lined cookie sheet.
Allow cookies to set for a few hours
then store in a sealed container.
Makes 2 dozen.
(recipe: recipesthatcrock.com)
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Our weather is typical May – sometimes sunny, mostly
rainy but at least the flowers are blooming – YAY!
Hope you are having a nice day;
Hugs;
Pammie