Holiday Weekend Coming Up!

Hope you are having a good day – any plans for this coming holiday weekend? For us, it’s ‘business as usual’ – we don’t really do anything special. Our weather here in Michigan is heating up – it’s supposed to be in the 80’s for 3-4 days (after which comes more rain). Am currently working on the two baby blankets; here are the two I just finished:

           Crocheted ‘flower’ squares using up bits of baby yarns

 

        Knit blanket similar to “Feather & Fan” but without all the ‘holes’

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

Easy 3-Ingredient Lemon Crumble Bars

1 box yellow cake mix
1 stick salted butter (1/2 C.) softened
to room temp.
1 (22 oz) can lemon pie filling

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray
In large bowl combine softened
butter with dry cake mix; mix until
crumbly. Set aside 1/2 C. mixture
for topping.
Press rest of mixture into bottom of
prepared pan – spread out evenly
& pack it down using your fingers.
Spoon lemon pie filling onto crust &
smooth out. Sprinkle reserved crumb
mixture on top of pie filling.
Bake 20-25 minutes.
Top will start to turn a very light golden
brown. Slice & serve. Serves 12

(recipe: thecountrycook.net)
———————————-

Crockpot German Potato Salad

4 C. potatoes, peeled/cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. onion, chopped
1 (10.75 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
black pepper/dried parsley – to taste
Garnish: chopped fresh parsley
=
Place cubed potatoes in large pot
with water to cover & boil over
medium heat until tender; drain &
cool.
Saute onions in reserved bacon
drippings in skillet over medium-high
heat until tender. In a large bowl mix
soup, water, cider vinegar, sugar &
pepper. Add bacon & onion – mix well.
Pour cooked/cooled potatoes & parsley
in bowl & mix well & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh parsley, if desired.
Serve warm. Serves 4

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

Ham & Cheese Macaroni Salad

2 C. uncooked elbow macaroni
2 T. white vinegar
2 C. cooked, chopped ham
1 (12 oz) pkg. frozen peas, thawed
1 (8 oz) block mild or medium Cheddar
cheese, cut into small cubes
1/2 C. very finely chopped onion

Dressing:
1 C. mayonnaise
1 T. white vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
=
Cook macaroni accordg. to pkg.
directions; drain well & place in
a large bowl. Toss with 2 T. vinegar.
Stir in cubed cheese, ham, peas &
onion. Set aside to let noodles
absorb the vinegar.
Prepare dressing in a small bowl;
whisk mayo, 1 T. vinegar, sugar,
salt & pepper & pour over macaroni
mixture – stir until well combined.
Cover & chill at least 1 hour before
serving.
(OR) chill overnight to allow flavors
to fully meld. Serves 10-12

(recipe: thekitchenismyplayground.com)
————————
Hot Turkey & Cheese Party Rolls

1 (8 oz) tube crescent roll dough
12-16 slices sliced turkey
12 slices Colby Jack cheese
1 stick butter (1/2 C.) melted
1/4 tsp. garlic powder
2 T. chopped parsley
1 tsp. Poppy seeds

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray.
Roll out dough & cut into 4 rectangular
shapes – press seams together. On
each rectangle place 3-4 slices turkey,
top with cheese slices & press
together seam gently (you will have
4 rolls at this point). Slice each roll
into 3 pieces (total 12 rolls) – place
in prepared pan. In small bowl combine
melted butter, garlic powder & parsley –
brush over tops of rolls & sprinkle with
poppy seeds. Bake 12-15 minutes until
just starting to turn brown. Makes 12

(recipe: passionforsavings.com)
—————————

Applebee’s Oriental Chicken Salad

1 (24 oz) bag breaded chicken breast
chunks (fully cooked)
6 C. chopped romaine lettuce
3 C. shredded cabbage
1 C. shredded carrots
3 green onions, chopped
1 (2 oz) pkt. slivered almonds
1 (11 oz) can mandarin oranges,
well drained
1/3 C. crunchy rice or chow mein
noodles

Dressing:

1 C. mayonnaise
1/4 C. rice wine vinegar
6 T. honey
3 tsp. Dijon mustard
1/4 tsp. sesame oil

Preheat oven 425 degrees F.
Place chicken chunks on a foil-
lined baking sheet (or spray with
nonstick cooking spray). Cook
15-20 minutes. While chicken is
cooking, prepare salad:

In large bowl combine chopped romaine
& shredded cabbage. Toss in shredded
carrots, green onions & slivered almonds.
Top with mandarin oranges & crunchy
rice noodles/chow mein noodles.

Dressing:
In a bowl whisk all dressing ingredients.

Once chicken is cooked, remove from oven
& add to prepared salad. Pour dressing
over top (or you can keep dressing on side)
Serves 6

NOTE: Sesame oil is very strong in flavor –
do not overdo it

(recipe: thecountrycook.net)
—————————-
Sloppy Joe Bake

1/2 T. cooking oil
1 medium onion, chopped
1/2 medium green bell pepper,
chopped
1 rib celery, chopped
1 large clove garlic, chopped
1 lb. ground beef
1 T. Worcestershire sauce
1 tsp. hot sauce (or to taste) optional
1 (15 oz) can tomato sauce
1/4 C. ketchup
salt/pepper, to taste
3 C. grated cheese, divided
4 hamburger buns
4 T. butter, melted

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet heat oil over medium
heat. Add onion, bell pepper & celery-
cook until softened but not brown. Add
gr. beef & garlic – cook until meat is no
longer pink, breaking up into chunks.
Drain & stir in Worc. sauce, hot sauce,
tomato sauce & ketchup. Simmer 15
minutes or until mixture begins to
thicken. Add salt & pepper, to taste.
Spoon into prepared dish; sprinkle
2 C. cheese all over top. Butter the
buns & place on top, cut sides up.
Sprinkle tops of rolls with remaining
cheese. Bake 20-25 minutes until
browned on top. Serves 4-6

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

Chocolate Chip Peanut Butter Pie

Crust:
3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:
1 1/2 C. heavy cream
8 oz cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla
1 C. mini chocolate chips

Crust:
In large bowl combine graham
cracker crumbs, gran. sugar,
brown sugar & melted butter –
press mixture into a 9″ pie plate,
covering bottom completely &
pushing crumbs about 1-2 inches
up sides of plate. Place in freezer
while making filling.

Filling:
Whip heavy cream until it holds
stiff peaks – refrigerate while making
rest of filling.
In large bowl using elec. mixer beat
cream cheese until smooth. Add sugar
& mix until blended. Add peanut
butter & vanilla; mix well. (scrape sides
of bowl to insure ingredients are fully
blended). Fold whipped cream into
peanut butter mixture, blending well.
Fold in choc. chips until evenly
distributed through filling – pour
filling into prepared crust & place
into freezer until firm.
=
NOTE: If serving pie more than half-hour
after freezing, store in freezer. Thaw 20
minutes before serving for a frozen, ice
cream-like consistency.

IF you are having trouble cleanly removing
pie crust from pie plate, submerge the
very bottom of the dish in some hot tap
water – about 1/2 inch, in your sink to
loosen crust, being careful not to get
water in pie itself. (OR) thaw longer in
fridge for a gooey, soft pie.
Serves 8-10

(recipe: afamilyfeast.com)

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

Hope you are all staying healthy!

Hugs;

Pammie

A Few More Recipes

Easter is fast approaching – today is Good Friday. Yes, this year certainly doesn’t seem like Easter as remembered in the past BUT we can all still rejoice in our Savior’s Resurrection. He is risen! HE IS RISEN, INDEED!

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

  Mandarin Orange Cake

Cake:
1 box (Duncan Hines) Butter Golden
cake mix
1/2 C. oil
3 eggs
1 (15 oz) can mandarin oranges*

Frosting:
1 (8 oz) can crushed pineapple
1 (3.4 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
Spray two 9″ round cake pans with
nonstick cooking spray. Cut a round
piece of parchment paper to fit inside
the bottoms of each pan (helps cake
come out easily).

Cake:
In large bowl pour dry cake mix, oil &
eggs. Pour oranges & juice into bowl,
reserving 8 or 9 oranges for decorating
top of cake. Mix on Low about 30 seconds;
scrape bottom of bowl with spatula & mix
on medium speed 2 minutes until batter is
well combined & a bit glossy. Pour batter
into prepared pans. Bake 30 minutes until
golden brown on top & a toothpick inserted
into center comes out clean. Remove pans
from oven & let rest 5 minutes then invert
onto wire racks to cool completely.

Frosting:
In large bowl add thawed Cool Whip. Pour dry
pudding mix on top. Add crushed pineapple
with juice & mix using wooden spoon until
well combined. Place a dollop of frosting in
middle of serving plate & position 1 layer
of cake on plate. Add about 1 C. frosting to
layer & spread out. Gently place second cake
layer & frost cake top & sides. Place extra
oranges on top. (NOTE: If you’re not planning
on serving immediately, refrigerate cake.)
Serves 12

*Poster had 11 oz. cans (instead of 15 oz) can.
She measured out oranges & juice in a
measuring cup to equal about 15 ounces

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

Crockpot Green Bean Casserole

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

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

(recipe: recipesthatcrock.com)
—————————–
Crockpot Honey Glazed Ham

7 lb. semi-boneless fully-cooked ham
(should fit a 6-8 qt. crockpot)*
2/3 C. honey
1 1/4 C. brown sugar, packed
1 C. hot water
3 T. corn starch
3 T. cold water

Place ham in crockpot, flat side down.
Using a fork or sharp knife, pierce
ham all over – pour honey over ham.
In small bowl mix hot water & brown
sugar – pour over ham. Cover & cook
on Low about 6 hours.

Drain juices into medium saucepot &
bring to boil over medium-high heat.
(as soon as it starts to boil, pour in:
In small bowl mix cornstarch & cold water.
Stir gently & frequently until glaze reaches
almost the thickness you desire (it will
thicken up more as it cools).
Cut ham into serving-sized pieces & serve
with glaze. Serves 10-12

*If your ham is too big to get the lid on
tight, you can wrap the top with foil to
keep the heat in.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Holiday Ham

7 lb. cooked, bone-in ham (or spiral cut)
cooked ham*
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup

Place ham in crockpot, flat side down.
Rub brown sugar all over sides of ham.
Drizzle top with juice & syrup. Cover &
cook on Low 4-6 hours.
Serves 10-12

*If your ham is a too large to cover with
crockpot lid, you can cover the top with
foil, sealing in the heat.

(recipe: recipesthatcrock.com)
——————-
Crockpot Cola Ham

7 lb. semi-boneless fully cooked ham*
1 (12 oz) can cola
1 C. packed brown sugar
1 (20 oz) can pineapple slices
(toothpicks)

In small saucepan heat cola &
brown sugar on medium-high,
stirring continually, until mostly
combined. Place ham in crockpot
flat side down & pour cola mixture
over ham. Using toothpicks, secure
pineapple slices on ham. Cover &
cook on Low around 6 hours.
Remove toothpicks & pineapple
slices. Slice ham & serve with
pineapple. Serves 10-12

*If your ham is too big to get the lid on
tight, you can wrap the top with foil to
keep the heat in.

(recipe: recipesthatcrock.com)
———————
Crockpot Broccoli/Cheese Bake

1 box Jiffy corn muffin mix
12 oz. pkg. frozen broccoli florets,
thawed
1 stick butter, divided/melted
1 C. shredded Cheddar cheese
4 eggs, beaten
salt/pepper, to taste
1/2 C. chopped onion

Pour half of melted butter into
crockpot – spread evenly. Combine
remaining ingredients in bowl –
mix well – pour into crockpot &
cook on top until center sets
NOTE: cooking times will vary
for different crockpots: from
45 minutes to 3 hours, depending
on how hot your crockpot cooks.
Serves 8

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

Classic Roasted Carrots

1 1/2 bags baby carrots
1/2 C. (1 stick) salted butter, melted
1 tsp. dried thyme
1 tsp. fresh garlic, minced
salt, to taste
fresh parsley, garnish

Preheat oven 375 degrees F.
In large pot boil salted water until
it comes to a rolling boil. Add carrots &
cook 3 minutes. Remove carrots & pat
dry. Place carrots in a 9 inch oval dish,
or 8 X 8″ baking pan; mix in butter, thyme
& garlic – stir. Bake 25-30 minutes until
fork-tender, stirring halfway through
cooking time. Garnish with fresh parsley
& serve.

NOTE: You can use a parchment paper-
lined sheet pan – this will decrease cooking
time so keep an eye on them.

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

Bacon/Pea Salad

4 C. frozen peas (about 16 oz),
thawed
1/2 C. shredded sharp Cheddar cheese
1/2 C. Ranch salad dressing
1/3 C. chopped red onion
1/4 tsp. salt
1/4 tsp. black pepper
4 strips bacon, cooked/crumbled

In large bowl combine first 6 ingredients;
toss to coat. Refrigerate, covered, at least
30 minutes. Stir in ba
con before serving.
Serves 6

(recipe: tasteofhome.com)
————————–

Orange & Lemon Jello Salad

2 (6 oz) boxes orange Jell-O
4 C. boiling water
1 (12 oz) container frozen orange
juice concentrate
2 (15 oz, ea) cans mandarin oranges,
drained
2 (3.4 oz, ea) boxes instant lemon
pudding mix
3 C. milk
1 C. Cool Whip, thawed

Pour 2 pkgs. orange Jell-O (dry) into
9 X 13″ pan – pour boiling water over
Jell-O & stir until all Jell-O has dissolved.
Spoon frozen orange juice concentrate
into hot Jell-O & stir until all of juice has
dissolved. Pour drained mand. oranges
carefully into pan. Cover & refrigerate
4 hours until set.

Pudding Topping:
In large bowl using elec. mixer, add both
boxes lemon pudding mix & milk. Beat on
medium-high speed until pudding is thick.
Add  1 C. (thawed) Cool Whip & stir to
combine. Carefully spoon lemon pudding
topping onto set Jell-O – spread out evenly
using a knife or spatula. Refrigerate at least
1 hour & up to 24 hrs.
Serves 12-15

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

Cherry Cream Cheese Delight

Crust:
20 graham crackers, rolled fine
1/2 C. melted butter
2 T. sugar

Filling:
2 (8 oz, ea) pkgs. cream cheese
3 T. milk
1 1/2 C. powdered sugar
1 tsp. vanilla
2 T. sugar
1 C. Cool Whip, thawed
1 can cherry pie filling
1/2 tsp. almond extract
=
Crust:
Combine all crust ingredients & press into
bottom of a 7 X 11 X 1 1/2″ rectangular
pan.

Filling:
In large bowl beat cream cheese, powdered
sugar & milk until blended & smooth – spread
over crust (it will be very thick) In medium
bowl fold vanilla & sugar into Cool Whip &
spread over cream cheese layer. In another
bowl combine pie filling with almond extract &
gently smooth over top of Cool Whip layer.
Chill overnight before serving. (Poster usually
covers it carefully with plastic wrap when
refrigerating.
Cut into squares before serving. Serves 16

(recipe: eatmovemake.com)

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

After our last experience using Kroger shop on
line & pick up at store I, again today, attempted
to do just that. THIS time (I think) I know what
to do so I set about placing my order. Interesting
fact: there are NO stores anywhere in my area
(and we’re talking LOTS of Kroger stores listed)
that have ANY slots open to place your order
for store pick up. I’m REALLY hoping this is
only because of the holiday/people shopping
for that. WOW! I clicked on store locations and,
like I said, there were at least 9 (maybe more)
within a half hour drive – NONE had ANY spaces
open to even place your order (and we’re talking
said order would not be picked up for a WEEK!).
Talked to my oldest son (the chef) about this new
(to me) idea of ordering instead of ‘in store’
shopping. He said “I can’t even imagine trying to
think of what groceries I would need 1-2 WEEKS
in advance!” We do have one advantage: our sons
WILL go shopping for us – I just hate to burden them
(BUT – if we need to, I will). We’re doing fine as far
as food goes.

KNITTING: I finally knit a pair of premie baby booties
yesterday and am DETERMINED to start a new baby
blanket TODAY!

Weather-wise: Yesterday was one of those REALLY
WEIRD weather days: The temperatures went from
60 degrees to 40 degrees in about an hour. We had,
intermittently: light rain, sleet, tiny HAIL balls, then
light, fluffy SNOW! Woke up to 30 degrees & some
snow still on the ground! One of my friends said on
Facebook: “What’s going on?” I replied: It’s MICHIGAN!
We’ve had snow for Easter before – but to have all
of those various weather changes all within a few
hours was different!

Try to stay safe & healthy. Enjoy your family/friends –
call or send cards to let people know that (even
though you can’t meet together) they are still in
your hearts and minds.

BIG HUGS;

Pammie

and just a few more leftover recipes . . .

There are SO MANY great recipes coming in for leftovers, I thought I’d share a few more . . .

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


Cranberry Orange Shortbread Cookies

1/2 C. dried cranberries (craisins)
3/4 C. sugar, divided
2 1/2 C. flour (spooned & leveled, not
scooped)
1 C. butter, cold/cubed
1 tsp. almond extract
zest of 1 orange
1-2 T. fresh orange juice (optional)

additional sugar to coat cookies before
baking, if desired
=
Line a baking sheet with parchment paper.
In a food processor, combine cranberries &
1/4 C. sugar – process just until cranberries
are broken down into smaller pieces. In a
large bowl combine flour & remaining sugar;
use a pastry cutter (or 2 knives) to cut in butter –
you want very fine crumbs. Stir in extract, cranberries/
sugar mixture, orange zest & orange juice (if using).
Use your hands to knead the dough until it comes
together & forms a ball – work dough until it comes
together. Shape dough into a log about 2 inches
in diameter & wrap in plastic wrap. Refrigerate for
2 hours (or up to 72 hours).
=
Preheat oven 325 degrees F.
Cut dough into slices about 1/4 inch thick. In a shallow
pan (like a pie tin) place about 1/2 C. sugar. Coat cookie
slices in sugar then place on baking sheet. Bake 12-15
minutes just until cookies are set. DO NOT over bake.
(poster did hers at 12 minutes). Let cookies cool
several minutes on sheet before removing to a cooling
rack – allow to cool completely. Store in airtight
container for up to 3 days (or freeze for up to 3 months)
Makes 30 cookies

(recipe: momontimeout.com)
————————-

Leftover Turkey & Stuffing Quiche

Crust:
one 9″ frozen pie shell

Filling:
1 C. crumbled leftover stuffing
1 C. chopped leftover turkey
1 C. shredded sharp Cheddar cheese
1/4 C. parsley leaves, roughly chopped
kosher salt
black pepper

Custard:
1 1/4 C. Half & Half
3 large eggs
1/4 tsp. freshly grated nutmeg
kosher salt
black pepper

=========
Par bake crust accordg. to pkg. directions.
Let cool slightly before adding filling.

Filling:
Sprinkle stuffing & turkey in shell; top
with cheese & parsley; season with a
little salt/pepper.

Custard:
In medium bowl whisk Half & Half,
eggs, nutmeg, 1/2 tsp. salt, 1/4 tsp.
pepper. Pour custard over filling.

Adjust oven temp. to 350 degrees F.
Bake quiche 35-45 minutes until set.
Let cool at least 30 minutes before serving
warm or at room temp.
Serves 6

(recipe: foodnetwork.com)
———————————-
(leftovers) Fried Mashed Potato Balls

3 C. leftover mashed potatoes
3 slices bacon, cooked/crumbled
2/3 C. shredded Cheddar cheese
2 T. thinly sliced chives
1/2 tsp. garlic powder
kosher salt
ground black pepper
2 eggs, beaten
1 1/3 C. panko bread crumbs
vegetable oil – for frying

In large bowl combine potatoes with
cooked bacon, cheese, chives & garlic
powder – season with salt/pepper. Stir
until all ingredients are incorporated.
Place eggs & panko in separate shallow
bowls (or pie plates). Use a small cooki
scoop to scoop 1 – 2 inch balls of potato
mixture. Roll in a ball in your hands then
dip first in egg, then in panko – repeat
until all potatoes are used.

Place 1-2 paper towels on a plate.
Heat 3 inches of oil in a large cast iron
skillet until a candy thermometer reads
375 degrees F. Fry potato balls in batches
until golden on all sides, 2-3 minutes; drain
& place on paper towel-lined plate. Season
immediately with more salt. Serves 5

(recipe: delish.com)
—————————–
Thanksgiving Egg Rolls

6 egg roll wrappers*
1 C. leftover turkey, shredded
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/3 C. leftover gravy – for dipping

Place 1-2 paper towels on a plate.
Place 1 egg roll wrapper on a clean
surface in a diamond shape – spread a
thin layer of cranberries. Add a few T.
mashed potatoes, then stuffing, then
turkey. Fold up bottom half & tightly
fold in sides. Gently roll, then seal
fold with a few drops of water – repeat
with remaining leftovers.
In large skillet over medium heat, heat
oil (should reach 1 inch up sides of pan).
until it starts to bubble. Add egg rolls
& fry until golden, 1 minute per side.
Drain & transfer to paper towel-lined
plate to cool slightly. Serve with heated
gravy. Makes 6

*You can usually find egg roll wrappers
in the chilled vegetable section of grocery
stores

(recipe: delish.com)
—————————-

Turkey Pot Pie Skillet

Filling:
2 T. butter
1/2 medium onion, diced
1 C. sliced carrots
1 C. sliced celery
2 tsp. minced garlic
1/4 C. flour
1 T. fresh thyme (or 1 tsp. dried)
1 tsp. salt
1/2 tsp. black pepper
2 C. chicken broth
1/2 C. milk
1 C. frozen peas
2-3 C. cooked, shredded turkey or chicken

Quick Biscuits:

1 C. self-rising flour (SEE BELOW)
1 tsp. garlic powder
1 1/2 tsp. sugar
1/4 tsp. salt
1/2 C. milk
1/4 C. melted butter
1/2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
In a 10″ oven-safe skillet melt butter
over medium heat. Add onions, carrots,
celery -cook about 5 minutes until tender.
Add garlic & cook until fragrant. Whisk in
flour, thyme, salt & pepper – cook 2 minutes.
Gradually whisk in broth & milk until mixture
is thickened, smooth & bubbly. Add frozen
peas & turkey; cook until heated through.
Remove from heat.
Biscuits:
In a large bowl combine self-rising flour, garlic
powder, sugar, salt, milk & butter  – stir to
combine. Fold in shredded cheese. Drop by
tablespoonful over filling in skillet, leaving
about an inch between biscuits. Bake 20
minutes until biscuits are lightly golden on
top. Let stand 5 minutes before serving.
Serves 6

To make self-rising flour:
1 C. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
=
Sift ingredients together & use in recipe
above.

NOTE: Filling can be made up to 24 hours
in advance. Top with biscuits before baking

(recipe: iwashyoudry.com)
———————-
Crockpot Cranberry/Orange Pork Roast

2 T. oil
1 flat, boneless pork loin roast (4 lb)
1 (14 oz) can whole berry cranberry sauce
1/2 C. Catalina salad dressing
1 T. soy sauce
1 T. cornstarch
1 tsp zest & 1/4 C. juice from 1 orange

Spray insides of crockpot with nonstick
cooking spray.
In large skillet over medium-high heat, heat oil.
Add meat; cook 4-5 minutes on each side until
evenly browned on both sides. Transfer to
crockpot.
In a bowl mix cranberry sauce, salad dressing &
soy sauce until blended; pour over meat.
Cover & cook on Low 4-5 hours. Remove meat
from crockpot, reserving liquid. Cover meat to
keep warm. In small bowl whisk remaining
ingredients until blended; stir into crockpot
liquids. Cover & cook on High 10 minutes until
thickened. Slice meat; place on a platter. Drizzle
lightly with sauce. Serve with remaining sauce
on the side. Serves 16

NOTE: for best results, do not cook the meat on
the High heat setting.

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

Crockpot Turkey Bean Soup

1 lb. ground turkey (or gr. beef), browned/
drained
1 T. butter
1 onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
1 (1 oz) pkg. dry onion soup mix
1 (16 oz) can Navy beans, drained/rinsed
1 (28 oz) can crushed tomatoes, (undrained)
1 (28 oz) can diced tomatoes, drained
1 T. dried parsley
1 T. dried basil
4 C. water
salt/pepper, to taste
=

small pasta shells, cooked
fresh grated Parmesan cheese, garnish
=
In large skillet over medium heat melt butter;
add onion, garlic & green pepper – saute until
tender & place in crockpot with rest of ingredients
(except pasta & Parm. cheese) – mix well. Cover &
cook on Low 4-6 hours. Stir in cooked pasta about
15 minutes before serving. Sprinkle top with fresh
grated Parm. cheese when serving, if desired.
Serves 6

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

Frosted Cranberry Drop Cookies

1/2 C. butter, softened
1 C. sugar
3/4 C. packed brown sugar
1/4 C. whole milk
1 large egg
2 T. orange juice
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 C. fresh or frozen
cranberries, chopped
1 C. chopped walnuts

Frosting:
1/3 C. butter
2 C. powdered sugar
1 1/2 tsp. vanilla
2-4 T. hot water

Preheat oven 350 degrees F.
Grease baking sheets.
In a bowl cream butter & sugars;
add milk, egg & orange juice – mix
well. In another bowl combine
flour, baking powder, salt & baking
soda – mix well & add to creamed
mixture – mix. Stir in cranberries &
nuts. Drop by tablespoonfuls 2 inches
apart onto greased sheets. Bake 12-15
minutes until golden brown. Cool on
wire racks.
Frosting:
In a saucepan over low heat melt
butter until golden brown, about 5
minutes. Cool 2 minutes then transfer
to a small bowl. Add sugar & vanilla.
Beat in water, 1 T. at a time, until frosting
reaches desired consistency. Frost cookies.
Makes about 5 dozen

NOTE: for more flavor, toast nuts before
adding to dough

If you prefer a bolder flavor, choose dark
brown sugar instead of light or golden brown.

(recipe: tasteofhome.com)

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

Have a great day!

Hugs;

Pammie

a little late but I’m still around!

Thanksgiving went well – husband just informed me we are now down to “just turkey” – his ‘afternoon snack’ just wiped out the mashed potatoes, gravy, green bean casserole and wild rice stuffing! Looks like there will be turkey pot pie in the very near future at our house!

Hope you all had a great holiday; I’m still not quite into the ‘holiday’ spirit – I’m not a big fan of decorating so have to kind of push myself into the ‘getting ready for Christmas’ theme. I’ve managed to order 2 Christmas presents – pretty pathetic, eh? I also ordered (through Groupon) a 4-person pass for my oldest son & his family to visit one of our local ‘treasures’: the Christmas Walk at Meadowbrook Hall/Estate in Rochester, Michigan. This is a gorgeous estate which originally belonged to the Dodge (as in motor car) family and the local florists decorate most of the house and estate with beautiful scenes, Christmas trees, wreaths, etc. When my sons were younger we did the tour of the estate and it is well worth it. (also found a DVD of some Gilbert & Sullivan operas my husband loves and doesn’t have) – that’s it . . . I’m just not overflowing with gift ideas this year! How about you?

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

Cranberry Apple Crisp

3 C. chopped, peeled tart apples
2 C. fresh or frozen cranberries
1 C. sugar
3 T. flour

Topping:
1 1/2 C. quick-cooking oats
1/2 C. flour
1/2 C. packed brown sugar
1/2 C. butter, melted
1/4 C. chopped pecans

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.
In large bowl combine apples,
cranberries, sugar & flour & pour
into prepared dish. In another bowl
mix topping ingredients until crumbly;
sprinkle over top of apple mixture. Bake
50-55 minutes until fruit is tender.
Serves 6-8

(recipe: tasteofhome.com)
—————————-
Easiest Peanut Butter Fudge EVER!

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

Spray or grease a sided baking
pan. (recipe did not give size but
photos look like a loaf pan or a
8 X 8″)
In a saucepan bring sugar & milk to
a boil stirring constantly (do not turn
heat on High) Once it comes to a
full rolling boil, boil 2 1/2 minutes then remove
from heat. Stir in peanut butter & vanilla
& pour into prepared pan. Let chill.

(recipe: facebook)
——————————-

Crockpot English Pub Split
Pea Soup

1 meaty ham bone
1 1/3 C. dried green split peas,
rinsed
2 ribs celery, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 C. water
1 (12 oz) bottle light beer
1 T. prepared English mustard
1/2 C. 2% milk
1/4 C. minced fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg

minced fresh parsley, optional garnish

Place ham bone in 4 qt. crockpot. Add
peas, celery, carrot & onion. Combine
water, beer & mustard; pour over veggies.
Cover & cook on High 5-6 hours or until
peas are tender. Remove ham bone from
soup. Cool soup slightly, trim any fat &
remove meat from bone (discard fat & bone).
Cut meat into bite-sized pieces & return to
crockpot. Stir in remaining ingredients. If
desired, top with minced parsley.
Serves 8 (makes 2 qts)

NOTE: For a less chunky soup, puree in batches
in a blender or food processor.

(recipe: tasteofhome.com)
————————

Pumpkin Ginger Soup

1 (3 lb) sugar pumpkin, halved/seeded &
quartered
6 fresh thyme sprigs
1 1/2 T. olive oil
1 tsp. kosher salt
ground black pepper, to taste
1 T. butter
2 large shallots, chopped
3 C. vegetable or chicken broth,
plus more, if needed
1 T. fresh grated ginger
3 fresh sage leaves, chopped
1/8 tsp. fresh nutmeg, plus more
for garnish
1/4 C. plain Greek yogurt

Garnishes:
chopped chives
pepitas (pumpkin seeds) optional

Preheat oven 400 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray. Place pumpkin
& thyme on sheet & drizzle with olive
oil; season with 1/4 tsp. salt & pepper-
gently toss to combine & arrange in a
single layer. Roast 60-65 minutes, stirring
halfway through until pumpkin is fork-
tender. Cool then remove peel. In a large
stockpot or Dutch oven heat butter over
medium heat. Add shallots & cook, stirring
occasionally, 4-5 minutes. Stir in pumpkin,
ginger, broth & sage. Season with 3/4 tsp.
salt & black pepper to taste. Bring to boil
then remove from heat. Puree using an
immersion blender (or regular blender,
in batches being very careful) until
smooth. Add yogurt & blend again.
Pour into 4 bowls & serve immediately
with chives plus more yogurt, pepitas,
chives & ground nutmeg, if desired.
Serves 4

NOTE: Soup can be frozen: Omit yogurt &
garnishes until ready to serve. Portion
cooled soup into ziplock freezer bags &
lay bags flat in single layer in freezer. Transfer
soup bags to refrigerator the night before
reheating then reheat over low heat,
stirring occasionally, until heated through.
Add yogurt & garnishes & serve.

(recipe: skinnytaste.com)
——————–

Sky-high Brunch Bake
(note: using 9-inch springform
pan & substitute)

1 (17.3 oz) pkg. frozen puff
pastry (2 sheets) thawed
6 eggs, beaten/divided (note:
reserve 1 T. eggs for later)
1 C. ricotta cheese
dash hot pepper sauce
2 (10 oz, ea) pkgs. frozen,
chopped spinach, thawed/
well drained
4 slices bacon, cooked/crumbled
1 1/2 C. shredded Cheddar cheese
1 C. chopped red bell peppers

Preheat oven 400 degrees F.
Spray springform pan with nonstick
cooking spray. Unfold pastry sheets &
roll out 1 sheet to an 11 inch square.
Roll out remaining sheet to a 12 inch
square & use to line the bottom & sides
of pan. In large bowl mix all eggs (minus
reserved 1 T. egg) with ricotta, hot sauce
& spinach. Layer half each: bacon, Cheddar,
ricotta mixture & peppers in crust – repeat
layers. Cover with remaining pastry sheet;
fold under edges then tuck inside pan. Brush
pastry with reserved egg & cut steam hole
slits in top crust. Bake 45-55 minutes until
golden brown. Cool 10 minutes. Run a knife
around the edges of the pan to loosen crust
before removing rim. Serves 12

NOTE: can be baked ahead & refrigerated for
several hours or overnight. When ready to serve,
bake, uncovered in 350 degrees F. oven 30-40
minutes until heated through.

If you don’t have a springform pan:
Preheat oven 350 degrees F.
Can be baked in a greased 9 X 13″ pan
instead. Roll out bottom & top pastry
sheets to fit dish. Line dish with foil withthen
ends of foil extending over sides of dish.
Spray with nonstick cooking spray. Bake
35-40 minutes until golden brown. Let
stand 10 minutes then use foil ‘handles’
to life from dish before cutting to serve

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

Sausage Dip

1 1/2 lb. bulk pork sausage
2 1/2 C. chopped fresh mushrooms
2 medium green peppers, chopped
1 large tomato, seeded/chopped
1 medium red onion, chopped
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. onion powder
2 (8 oz, ea) pkgs. cream cheese, cubed
1 C. sour cream

Tortilla chips, for dipping
=
In large skillet over medium heat, cook
sausage until no longer pink; drain. Add
next 8 ingredients & cook until veggies
are tender. Reduce heat to Low; add
cream cheese & sour cream – cook &
stir until cheese is melted & well
blended (do not boil). Serve warm with
tortilla chips. Makes 48 servings (6 C.)

(recipe: tasteofhome.com)
——————————-
Twice-baked Potato Casserole

6 medium russet potatoes
4 T. butter, softened (more for pan)
4 oz. cream cheese, softened
1 C. sour cream
1 1/2 C. whole milk
2 3/4 C. shredded Cheddar cheese, divided
10 slices cooked/crumbled bacon
5 green onions, sliced
3/4 tsp. garlic powder
kosher salt/ground black pepper, to taste

Preheat oven 400 degrees F.
Scrub potatoes then place directly on oven
rack – bake until soft & easily pierced,
1 hour to 1 hr, 15 minutes depending on size.
Remove from oven & let cool slightly. Slice
warm potatoes in half & remove flesh using
a spoon – place flesh in large bowl (discard
skin). Mash flesh & butter, cream cheese, sour
cream & milk – stir to combine until butter &
cream cheese is melted. Fold in 2 C. Cheddar,
3/4 ths of bacon, 3/4ths of green onion &
garlic powder – season with salt/pepper. Brush
a medium baking dish with butter & scoop
potato mixture into dish. Smooth top & sprinkle
remaining 3/4 C. Cheddar on top. Bake about
20 minutes until cheese is melty. Turn oven to
BROIL. Broil about 2 minutes until golden.
Let cool 10 minutes then top with remaining
bacon & green onions. Serves 6

(recipe: delish.com)
———————————-

(You could probably substitute turkey!)

Orange Chicken & Veggie Stir Fry

4 chicken breasts, cut into 2″ cubes
3/4 C. flour
1/4 tsp. salt
2 T. olive oil
5 large carrots, cut up small
1 onion, chopped small
2 bell peppers, cut into strips
6 stalks celery, cut up small
salt/pepper, to taste

Sauce:
3/4 C. fresh orange juice
1/4 C. soy sauce
1/2 tsp. ground ginger
2 tsp. rice vinegar
1/2 C. brown sugar
1/2 tsp. sesame oil
pinch red pepper flakes
2 T. corn starch
1 C. chicken broth

Suggested serving:
Cooked rice to serve 6
====
Heat a large skillet & add 1 T. oil.
In small bowl combine flour & 1/4
tsp. salt – dredge chicken pieces in
mixture until well covered. When oil
is hot, gently place chicken pieces in
skillet & cook until golden all over (about
10 minutes). Remove from pan & place
on a plate. Add 1 more T. oil to hot skillet
& cook veggies over medium-high heat
until crisp-tender – about 10 minutes.
In a medium saucepan add all sauce
ingredients – whisk until well combined &
bring to boil-it should thicken up. When
veggies are cooked add thickened sauce &
chicken to pan – stir well & serve.
Serve over cooked rice – serves 6

(recipe: jamiecooksitup.net)
———————-

Cinnamon Roll Muffins

Muffin Batter:
2 C. flour
1 T. baking powder
1/2 tsp. salt
1/4 C. sugar
3 T. butter, melted
1 C. milk
1 egg

Cinnamon mixture:
3 T. butter, melted
1 C. brown sugar
1 T. cinnamon
dash salt

Frosting Glaze:
1 T. butter, melted
1 T. maple syrup
1 tsp. vanilla
2 T. milk
1 C. powdered sugar
dash salt

Preheat oven 400 degrees F.
Line muffin cups with paper liners
(recipe makes 15 muffins) & spray
liners with nonstick cooking spray.
In medium bowl mix (from muffin batter):
flour, baking powder, salt & sugar – stir
with a fork. In large glass measuring cup
melt 3 T. butter; add 1 C. milk & stir to
combine. Add 1 egg & whisk into mixture-
pour into dry ingredients & stir but not
completely. Do not over mix.

Cinnamon mixture:
Melt butter in small bowl; add brown
sugar, cinnamon & dash salt – stir to combine.
Fold half of cinn. mixture into batter & stir
just until no streaks of flour. Fill muffin
cups a little more than half full. Sprinkle
remaining cinnamon mixture over top of
each muffin. Bake 12-15 minutes until a
toothpick inserted into center of muffin
comes out clean. Allow muffins to rest
in tin 5 minutes then transfer to a wire
rack to cool. (glaze will go on warm muffins)

Glaze:
In small bowl combine melted butter,
maple syrup, vanilla, milk, powdered
sugar & salt – whisk until smooth & glossy.
Drizzle over warm muffins.
Makes 15 muffins

(recipe: jamiecooksitup.net)

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

About 2 weeks ago I was getting a bit bored with
just working on the two baby blankets and came
up with the idea of crocheting some of my various
baby yarns into a granny-square baby afghan. I
found a crochet pattern which made a slightly
different granny square than I was used to, so I
went with that. It went very quickly so that I’m
considering making another one! It was fun
and the supplies didn’t take up a lot of room in
my knit bag. Here’s the blanket:

We’ve been lucky recently with our weather – after our 8 1/2 inches of snow about 2 weeks ago, it’s all melted and now it’s just cold and wet (raining – but it’s not turning into the white stuff – YAY!) Our forecast calls for highs in the 30’s all week and some rain so I really don’t mind that at all. You can walk & drive in rain!

Hope you are all in good health;

Hugs;

Pammie

and still MORE Recipes!

and now we’re into the HOLIDAY week! Are you ready? I have my grocery shopping list arranged now – not sure just yet whether to go shopping today or tomorrow but it will get done. TONS of great-sounding recipes coming in so I wanted to share while you still have time to shop!

===========

Pumpkin Cake w/Caramel Cider Sauce

1 1/2 C. flour
1 C. granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
dash ground nutmeg
3/4 C. cooking oil
1 (15 oz) can pumpkin puree
2 eggs

Sauce:
1/2 C. brown sugar
1 T. cornstarch
2/3 C. apple cider
2 T. heavy cream
1 T. butter
salt, to taste
=
Optional additional topping:
Vanilla ice cream
=
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a large
bowl using elec. mixer, combine
flour, sugar, baking powder, baking
soda, salt, cinnamon & nutmeg.
Add oil, pumpkin & eggs – mix until
blended & pour into prepared dish.
Bake 30 minutes. Cool completely
& top with sauce before serving.

Sauce:
In a saucepan whisk brown sugar &
cornstarch. Add cider & stir in cream,
butter & salt. Cook over medium-high
heat, whisking constantly, until large
bubbles form around edge of saucepan,
about 3 minutes. Reduce heat to Low &
allow to thicken, about 2 minutes. Pour
sauce over top of cake (OR) you can top
each cake slice with a scoop of vanilla
ice cream & drizzle sauce over ice
cream. Serves 8-10

(recipe: mommyskitchen.net)
————————–
Charleston Cheese Dip
(cheese & bacon)

1/2 C. mayonnaise
1 (8 oz) pkg. cream cheese, softened
1 C. grated sharp Cheddar cheese
1/2 C. grated Monterey Jack cheese
2 green onions, finely chopped
dash cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked/crumbled
=
Dippers:
Corn chips
Bagel chips
Crackers
=
Preheat oven 350 degrees F.
In medium bowl mix mayo, cream
cheese, Cheddar & Mont. Jack cheeses,
green onions & cayenne pepper. Transfer
mixture to a shallow baking dish. Top with
crushed crackers & bake 15 minutes until
heated through. Remove pan from oven &
top with bacon. Serve immediately with
corn chips, bagel chips or crackers for
dipping.

(recipe: mommyskitchen.net)
————————-

Cheesy Mushroom Crescent Roll
Appetizer

1/4 C. balsamic vinaigrette salad
dressing
1 lb. small fresh mushrooms, sliced
1 onion, sliced
1 (8 oz) can refrigerated crescent
dinner rolls
1/3 C. shredded Italian Mozzarella/
Parmesan cheese blend (Kraft)

Preheat oven 375 degrees F.
In large skillet heat salad dressing
over medium heat. Add vegetables &
cook, stirring, 5-7 minutes until
liquid is cooked off. Cool. Unroll
cresc. dough on a baking sheet &
firmly press perforations & seams
together to form a 12 X 18″ rectangle.
Top with vegetable mixture to within
1/2 inch of edges; sprinkle with cheese.
Roll up, starting on one long side. Bake
25-30 minutes until golden brown. Cut
into 8 slices to serve.
Makes 8 appetizers

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

Cranberry Cream Cheese Spread

1 (8 oz) pkg. cream cheese
1/2 C. dried cranberries, chopped
1/2 C. chopped dried apricots
1 tsp. grated orange zest

Assorted crackers, for serving
=
In large bowl beat cream cheese, cranberries,
apricots & orange zest until blended. Chill
until serving – serve with crackers.
Makes 1 1/2 C.

(recipe: tasteofhome.com)
—————-

Crockpot Turkey Breast

1 bone-in turkey breast (5-7 lb),
fully thawed
1 stick (1/2 C) butter, melted
1/2 tsp. rubbed sage
1 T. Italian seasoning
kosher salt, to taste
=
Place thawed turkey breast in
crockpot.* Pour melted butter
over & sprinkle with salt, then
sprinkle other seasonings over.
Cover & cook on Low 7-8 hours.

*Make sure you buy a turkey breast
that will fit in your crockpot. Poster
said the largest she’s been able to fit
in a 6 qt. crockpot is 7 lbs.

(recipe: southernplate.com)
———————-

Crockpot Hash Brown Casserole
(and OVEN version)

1 (26-32 oz) bag frozen hash browns,
thawed or frozen
1 (8 oz) tub sour cream
1 (10.5 oz) can cream of chicken soup
1/4 C. onion, chopped fine
1 1/2 C. shredded Cheddar cheese
1/4 C. butter, melted
salt/pepper, to taste (about 1/4 tsp. ea)

Spray insides of crockpot with
nonstick cooking spray.
In large bowl add hash browns, sour cream,
soup, onion, shredded cheese & melted
butter – mix to combine & spoon into
crockpot. Sprinkle salt/pepper on top.
Cover & cook on Low 4-5 hours until
done. Casserole should be crispy on
sides & bubbly throughout. Serves 8
=
Oven Version:
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare recipe
as above & place in prepared dish.
Bake 45-50 minutes. Let cool & serve

(recipe: mommyskitchen.net)
—————————

Skillet Fried Cinnamon Apples

4 T. butter
5-6 Granny Smith or Golden Delicious
apples, peeled/cored/sliced semi-thick
splash of fresh lemon juice
1/4 C. light brown sugar
1/4 C. granulated sugar
2 tsp. cinnamon
1/2 T. cornstarch
1/4 C. water
1/2 tsp. vanilla

In large cast iron skillet melt butter over
medium heat. Add sliced apples & splash
of lemon juice – saute apples 2-3 minutes.
In small bowl blend both sugars, cinnamon &
cornstarch – sprinkle over apples, stir to combine,
making sure all apples are fully coated. Add water
& vanilla – stir to combine. Lower heat to Medium-
Low & continue to saute 10-12 minutes until
the cinnamon syrup has thickened & apples are
fork-tender. Remove from heat & serve warm.
Makes 2-3 Cups

(recipe: mommyskitchen.net)
——————————

Easy Cranberry Fluff

1 C. fresh cranberries, rinsed/drained
1 (8 oz) can pineapple chunks
2 C. miniature marshmallows
2 C. shredded coconut
1 (8 oz) can pineapple tidbits, drained
1 C. chopped pecans
1 (8 oz) tub Cool Whip, thawed

Place fresh cranberries & pineapple chunks
in a food processor or blender  & pulse
together. Refrigerate 2 hours.
In a large bowl combine refrig. mixture with
marshmallows, coconut, pineapple tidbits
& pecans – fold in Cool Whip. Refrigerate
until ready to serve. Serves 10

(recipe: momontimeout.com)

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

Our weather has really been cooperating lately-
in the 40’s & clear; yes, there are ‘some’ piles of
snow here & there (usually from being plowed into
piles) but for the most part it’s SNOWLESS! YAY!
We actually have a predicted High of 53 on Weds.!
Some rain & clouds but you can walk & drive in
that!

Hope you are all staying warm & in good health.
Remember to not over stress yourself while attempting
to get all the arrangements/cooking/etc. done for the
holiday.

Hugs;

Pammie

More recipes!

Today is one of “THOSE” days – where it seems KEYS and I are not on speaking terms. Getting ready to go babysit – get out to the car with my purse, keys and knit bag. I have a remote-start car so I’d started the car a little earlier. Put everything where it needed to be and go to put the key in the slot – no car key! Believe me, I dug through everything at least twice. Finally, out of desperation I look at my knit bag again and there, sitting right on top, was the car key – UGH! I stopped at our mailbox on the way (we have a community/pedestal type mailbox) and got our mail. Went on my merry way, babysat, drove home and went to put my car key on my big key ring & get the house key ready – NO house key! OH NO! Again, tore through the car, my purse, my knit bag – no key. Drive to the mailbox IN THE DARK (and raining) to see if maybe it fell on the ground around the box. Just as I step out of the car I hear “Chink!” – it’s my keys – they were on my lap the whole time! UGH! Apparently they decided to come off the big ring all on their own. SOoooooo glad I’m home safe now! Crazy day!

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

Mini Gingerbread Loaves

18 graham crackers, finely crushed
(about 2 1/4 C.)
1 (3.4 oz) pkg. vanilla instant pudding mix
1/4 C. flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1 C. milk
1/2 C. sour cream
1 egg, beaten
2 T. honey
2-3 tsp. water, divided
1/2 C. powdered sugar

Preheat oven 350 degrees F.
Grease & flour FIVE 5 1/2 X 3 1/4
X 2 inch disposable mini loaf pans.
In medium bowl combine first 7
ingredients. Add milk, sour cream,
egg & honey – stir just until blended.
Pour into prepared loaf pans. Bake
30 minutes until a toothpick inserted
into centers comes out clean. Cool
completely.
Drizzle:
In small bowl add 2 tsp. water to 1/2 C.
powdered sugar – stir until blended. Add
remaining water, if necessary, until desired
drizzling consistency is achieved. Drizzle glaze
over loaves & let stand until glaze is firm.
Serves 12

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

Pumpkin Pie Dip

1 (15 oz) can pumpkin puree
3/4 C. brown sugar, not packed
1 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. pumpkin pie spice (or more,
to taste)
1 (6 oz) cup plain Greek yogurt
1 (8 oz) tub Cool Whip, thawed

Dippers: cut up apples, pears,
graham crackers or gingersnaps
=
In large bowl mix pumpkin with
brown sugar, vanilla & spices –
blend well. Mix in yogurt. Fold in
Cool Whip & refrigerate until
ready to serve.
Makes 12 servings

(recipe: skinnytaste.com)
————————-
Crockpot Harvest Pecan Sweet Potatoes

2 (29 oz, ea) cans sweet potatoes, drained
1/3 C. plus 2 tsp. butter, melted/divided
2 T. sugar
1/3 C. plus 2 T. brown sugar, packed/divided
1 T. orange juice
2 eggs, beaten
1/2 C. milk

Spray insides of crockpot with nonstick
cooking spray. In a large bowl mash
sweet potatoes. Mix in 1/3 C. melted butter,
sugar & 2 T. brown sugar. Add juice, eggs &
milk – beat well & place mixture in crockpot.
In separate bowl mix pecans, flour, rest of
brown sugar & butter – spread over potatoe
mixture. Cover & cookn High 3-4 hours.
Serves 8

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

Stuffing-stuffed Mushrooms

16 baby Portobello mushrooms
4 C. soft breadcrumbs
1/2 C. finely diced onion
finely chopped mushroom stems
2 T. chopped parsley
2 tsp. poultry seasoning
1/2 tsp. salt (to taste)
1/2 tsp. black pepper
1/2 C. unsalted butter, divided
1/2 C. cooked/crumbled milk pork
sausage (optional)

Preheat oven 350 degrees F.
Separate stems from mushrooms & finely
chop stems – place them in a kitchen towel
& wring out excess moisture. In large, heavy-
oven-proof skillet melt 6 T. butter over medium
heat. Add onion & diced stems – cook until onion
is tender but not browned; remove from heat &
slightly cool. In a large bowl place breadcrumbs &
add parsley, poultry seasoning, salt/pepper &
sausage (if using). Add skillet veggies & any butter
in skillet into bowl – stir so all breadcrumbs are
coated. Divide mixture evenly between mushroom
caps & place them in the skillet you cooked onions/
stems in. Melt remaining 2 T. butter & drizzle over tops.
Bake 20-30 minutes until mushrooms begin to brown &
are crisp on top. Serves 8

(recipe: bakeatmidnite.com)
—————————

Cranberry Butter
(appetizer)

1/2 C. cranberries, finely chopped
(fresh or frozen)
1 C. unsalted butter, softened
1/3 C. powdered sugar
1 orange – zested, minced

In a bowl combine all ingredients,
pressing together & mixing until
well blended. Place on a large piece
of plastic wrap & roll to form a log.
Squeeze out (or blot with a paper towel)
any excess liquid then refrigerate until
firm.
Cut into rounds & serve with small bread
slices or crackers
Serves 15

(recipe: food.com)
————————–

Butternut-Pineapple Crumble

1 medium butternut squash (4 lb,
peeled/cubed)*
1 (8 oz) can unsweetened crushed
pineapple, drained
1 (8 oz) carton spreadable honey nut
cream cheese
2 T. butter, melted
1/2 tsp. cinnamon
12 tsp. ground nutmeg

Topping:
10 shortbread cookies, crushed
1/4 C. butter, melted
1 T. sugar
3/4 C. honey-roasted sliced almonds

Preheat oven 350 degrees F.
Spray a 8″ square baking dish
with nonstick cooking spray.
Place squash in large saucepan;
cover with water & bring to boil.
Cook, covered, until tender, 15-20
minutes; drain. Cool slightly. Process
in a food processor until slightly chunky.
Add pineapple, cream cheese, butter,
cinnamon & nutmeg – process until
smooth. Transfer to prepared dish.

Topping:
Combine crushed cookies, butter &
sugar; sprinkle over squash mixture &
top with almonds. Bake, uncovered,
35-40 minutes, until edges are lightly
browned.
Serves 6

* You can substitute sweet potatoes
for the squash, if desired

NOTE: This dish is silky & smooth – if you
want a different texture you can skip
pureeing the pineapple.

(recipe: tasteofhome.com)
——————————-

Garlic & Herb Spaghetti Squash

1 large spaghetti squash, (or 2 medium0
butter
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
fresh parsley, chopped (optional)
fresh basil, chopped (optional)

Preheat oven 425 degrees F.
Using a sharp knife, pierce squash
in several random spots. Place it in
microwave for 3 minutes (makes
the skin much easier to cut). Carefully
remove from microwave; using a sharp
knife, cut both ends of squash off. Slice
squash in 2 long halves (cut horizontally)
& using a spoon, scoop out the seeds.
Line a large baking sheet with parchment
paper & place squash halves, cut sides
down, onto sheet. Bake 30-40 minutes
until squash is soft when pierced with a
fork. Carefully remove pan from oven &
turn each half over (peel sides down). Bake
an additional 15 minutes until insides are
soft & easily shreddable with a fork.
Remove pan from oven – using a fork, fluff
insides of squash. Add a little butter to both
squash halves & sprinkle remaining seasonings
over top; toss to combine. Serves 2

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

Wild Rice Soup

1/3 C. uncooked wild rice
1 T. canola oil
1 quart water
1 medium onion, chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
1/2 C. butter
1/2 C. flour
3 C. chicken broth
2 C. Half & Half cream
1/2 tsp. dried rosemary, crushed
1 tsp. salt

In medium saucepan combine rice,
oil & water – bring to boil. Reduce
heat, cover & simmer 30 minutes.
In Dutch oven, cook onion, celery &
carrot in butter until almost tender.
Stir in flour until well blended; cook
& stir 2 minutes. Slowly stir in broth &
undrained rice- bring to boil. Cook &
stir until slightly thickened (2 minutes).
Reduce heat; stir in cream, rosemary &
salt – simmer, uncovered, until rice is
tender, about 20  minutes.
Makes about 2 qts – 8 servings

(recipe: tasteofhome.com)
————————–

Cranberry Crisp Cake

1 box white cake mix, divided
2 T. butter, melted
1 tsp. water
1/2 C. chopped pecans, toasted
1 (12 oz) pkg. fresh or frozen cranberries
1/2 C. sugar
1/2 C. red raspberry preserves
6 oz. cream cheese, softened
3 large eggs
1/2 C. 2% milk
2 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Topping:
In a bowl combine 3/4 C. cake mix (dry),
butter & water – stir in pecans.

Filling:
In another bowl combine cranberries, sugar,
preserves & 2 T. cake mix

In a third bowl combine cream cheese, eggs,
milk, pie spice & remaining cake mix. Using
elec. mixer, beat on Low speed 30 seconds.
Beat on Medium 2 minutes then pour
batter into prepared pan & smooth top.
Spoon cranberry filling on top to within
1/2 inch of edges. Sprinkle with topping to
edges of pan. Bake 55-60 minutes until a
toothpick inserted into center comes out
clean. Cool in pan on a wire rack.
Serves 15

(recipe: tasteofhome.com)

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

That’s it for now – time to go relax a bit.
Dinner tonight is super easy: cheese-stuffed
brats on buns! I’ve learned – on nights when
I’m out late (special needs group, babysitting,
choir practice & evening church) dinner HAS
to be super easy.

Hope you had a great day!

Stay healthy & warm;

Hugs;

Pammie

and how are YOU doing?

It’s been a busy week so far – my husband & I attended a retired Telephone Operators luncheon yesterday and I saw someone I haven’t seen in over 35 years! We had a nice chat with old friends then stopped at Crossroads Pregnancy Center to deliver the three baby blankets I featured in the last post – it’s always nice to have someone really appreciate my efforts – they were thrilled. I told them I would be back in about 3 months with more.

I stopped at Kroger after my library knit group today and they are in FULL SWING with all the Thanksgiving food stuffs. Honestly, I’m not at all ready for this holiday – just don’t seem to be in ‘the mood’ but that doesn’t count, right? The day WILL go on and I WILL cook food & bring it to my oldest son’s house for that day. I’m getting LOTS of holiday recipes coming in so I knew I had to post soon.

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

Butter Pecan Layer Cake

2 2/3 C. chopped pecans
1 1/4 C. butter, softened/divided
2 C. sugar
4 large eggs, room temp.
2 tsp. vanilla
3 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. whole milk

Frosting:
1 C. butter, softened
8 to 8 1/2 C. powdered sugar
1 (5 oz) can evaporated milk
2 tsp. vanilla
=
Preheat oven 350 degrees F.
Grease & flour three 9″ round baking
pans.
Place pecans & 1/4 C. butter in a separate
baking pan & bake 10-15 minutes until toasted,
stirring frequently.
In large bowl cream sugar & remaining until
light & fluffy. Add 1 egg at a time, beating well
after each addition; stir in vanilla. Combine
flour, baking powder & salt; add to creamed
mixture alternately with milk, beating well
after each addition. Stir in 1 1/3 C. toasted
pecans. Pour mixture into prepared pans & bake
25-30 minutes until a toothpick inserted into
center comes out clean. Cool 10 minutes before
removing from pans to wire racks to cool
completely.
=
Frosting:
In a large bowl cream butter & powdered sugar;
add milk & vanilla – beat until smooth. Stir in
remaining toasted pecans. Spread frosting
between layers & on top & sides of cake.
Serves 16

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

Butternut Squash Panzanella Salad

6 C. cubed day-old French bread
(bite-sized cubes)
3 T. olive oil
1/2 tsp. chili powder
1/4 tsp. salt

Salad:
4 C. peeled/cubed butternut
squash (1 1/2″ cubes)
1 1/2 C. sliced fresh mushrooms
1/2 C. olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
6 C. fresh argula or fresh baby
spinach
6 T. sherry vinegar
3 shallots, thinly sliced
1/2 C. salted, roasted almonds
6 T. crumbed goat cheese

Preheat oven 400 degrees F.
Toss bread cubes with oil, chili
powder & salt – spread evenly on
ungreased 15 X 10 X 1″ baking sheet.
Bake about 5 minutes until golden
brown. Transfer to a large bowl & cool.

Spray another 15 X 10 X 1″ baking sheet
with nonstick cooking spray.
In another large bowl combine squash &
mushrooms. Add 2 T. oil, 1/4 tsp. salt &
1/4 tsp. pepper – toss to coat. Transfer
to sprayed sheet & toast until tender,
20-25 minutes, stirring occasionally.

Add arugula & squash mixture to toasted
bread. In small bowl whisk vinegar, shallots
& remaining oil, salt/pepper – drizzle over
salad; toss gently to combine. Top with
almonds & goat cheese. Serve immediately.
Serves 8

(recipe: tasteofhome.com)
——————————–

Roasted Honey Sweet Potatoes

6 medium sweet potatoes, peeled/
cut into 1-inch cubes
1/3 C. honey
1/4 C. olive oil
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. black pepper

Spray a 15 X 10 X 1″ rimmed baking
sheet with nonstick cooking spray.
Preheat oven 375 degrees F. Place
potatoes in large bowl. In another
bowl whisk honey, oil, salt, cinnamon
& pepper – add to potatoes; toss to coat.
Transfer to prepared baking sheet & roast
45-50 minutes until tender, stirring once.
Serves 12

(recipe: tasteofhome.com)
———————————
Fresh Ginger Carrot Salad

2 (8 oz, ea) cans unsweetened crushed
pineapple, undrained
3 1/2 C. shredded carrots
1 C. raisins
3/4 C. sweetened shredded coconut
1/2 C. chopped walnut
1 1/2 C. plain yogurt
2 tsp. minced fresh gingerroot.

Drain crushed pineapple, reserving
3 T. juice. In bowl combine pineapple,
carrots, raisins, coconut & walnuts. In
another bowl combine yogurt, ginger &
reserved pineapple juice – pour over
carrot mixture & toss gently to coat.
Refrigerate at least 1 hour before
serving. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Holiday Ham

7 lb. cooked, bone-in ham (or spiral
cooked ham)
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup

Place ham in large crockpot, flat
side down. Rub brown sugar all
over sides of ham then drizzle
with juice & syrup. Cover & cook
on Low 4-6 hours. Serves 12

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

Crockpot Sausage Dressing/Stuffing

7 C. seasoned stuffing cubes or croutons
1 medium tart apple, chopped
1/3 C. chopped pecans
1 1/2 tsp. rubbed sage
1/2 tsp. black pepper
1/2 lb. reduced-fat bulk pork sausage
1 large onion, chopped
2 ribs celery, chopped
1 (14.5 oz) can chicken broth
2 T. butter, melted

Spray insides of crockpot with
nonstick cooking spray.
In large skillet cook & crumble sausage
with onion & celery over medium-high
heat until sausage is no longer pink.,
4-5 minutes; drain. In large bowl combine
first 5 ingedients then mix with stuffing.
Stir in broth & butter – place in crockpot.
Cover & cook on Low 3-4 hours until
apple is tender, stirring once.
Serves 12

(recipe: tasteofhome.com)
————————

Bacon Cheese Ring
(appetizer dip)

3 C. shredded Cheddar cheese
1/2 C. shredded Mozzarella cheese
1/2 C. mayonnaise
1 C. cream cheese, softened
1/2 C. bacon bits
1/2 C. chopped green onions
1 (16 oz) jar strawberry preserves
1/4 C. pecan pieces

Butter crackers, for dipping
=
In large bowl mix shredded cheeses.
Add gr. onions & bacon bits – mix in
softened cream cheese & mayo. Be
sure not to make mixture too creamy or
it may not hold it’s form.

Spray a serving plate with nonstick cooking
spray. Sprinkle edges with pecan pieces –
place cheese mixture in center into a
ball-shape. Top with strawberry preserves.
Serve with butter crackers. Serves 12

NOTE: another tester used Pepper Jack
instead of mozzarella

(recipe: cdkitchen.com)
—————————

Cranberry Swirl Cheesecake

Sauce:
3/4 C. fresh cranberries
1/4 C. sugar
1/4 C. water
1/2 tsp. fresh orange zest

Crust:
3 oz. gingersnap crumbs (from 12
gingersnap cookies)
1 oz. pecans, crushed
1 1/2 T. light butter, melted

Cheesecake:
8 oz cream cheese
1/4 C. sugar
1/2 tsp. vanilla
1 (6 oz) tub plain Greek yogurt
2 egg whites
2 T. fresh lemon juice
1 T. flour

Preheat oven 350 degrees F.
Place oven rack in middle of oven
Line a 8 X 8″ baking pan with waxed
paper, leaving a 2-inch overhang on
all sides.

Sauce:
In small saucepan combine cranberries,
sugar, water & orange zest. Cook until
cranberries begin to burst & mixture
turns soupy, 6-7 minutes. Remove from
heat; allow to cool.

Crust:
In small bowl combine gingersnap
crumbs, crushed pecans & light butter.
Stir to  moisten crumbs then pour into
prepared baking pan. Spread in an even
layer, using bottom of a drinking glass
to help ensure the crust is even.

Cheesecake:
In medium bowl using elec. mixer,
beat cream cheese, sugar & vanilla
until smooth. Add yogurt, egg whites,
lemon juice & flour, mixing until just
combined. Pour mixture into pan over
crust & smooth with a spatula. Add
cooled cranberry mixture to a food
processor – puree until smooth (if
mixture is too thick, add 1/2 T. water).
Use a spoon to drop sauce over cheesecake
then swirl sauce with a butter knife.
Bake 25 minutes.
Allow to cool to room temp. & refrigerate
several hours to get well chilled. Once
chilled, cut into squares. Serves 9

(recipe: skinnytaste.com)

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

Because I had fun crocheting the last baby blanket AND
because I have so many small balls/skeins of baby yarn
I decided to try a (new to me) FLOWER granny square
& make a blanket out of leftover yarn. It’s going well
but because the squares are only 4 inches I will need
48 to complete the blanket (and then crochet an edge
around it). With that project, now I’m up to 3 baby
blankets and the baby booties – keeps me busy & out
of trouble!

Hope you are well and into the Fall/Thanksgiving
preparations. Weather-wise we have been blessed
with slightly warmer temperatures which have VERY
NICELY melted a LOT of the 8 1/2 inches of snow we
got last week. Roads & sidewalks are clear, driving is
great – walking is great and I’m happy! I don’t mind
a bit chilly – it’s the icy/mounded snow I worry about.

Stay warm & healthy;

Hugs;

Pammie

and HEeeeeeere’s Winter – full blast!

Yes, I live in Michigan and yes, we get the cold weather BUT – in mid-November? NO! I can remember Thanksgiving celebrations many years ago when we would get a light dusting of snow but 4-6 INCHES 2 weeks BEFORE Thanksgiving? NO!!! Yes, I read in our local paper a few days ago that we ‘might’ get an Arctic blast but really – 4-6 INCHES? It started during the night and is still coming down. I remembered to call a snow plow removal guy this morning to get signed up – that much snow will definitely bury our driveway. I don’t have anywhere to go today but my sons might. Ah, the fun . . . sigh.

Managed to start another baby blanket using the Star Stitch (same stitch was in one of the blanket photos from the last post.) It’s an easy stitch and, this time, I just decided to go with white and a blues/white variegated yarn, in stripes – looks nice so far (and this pattern goes rather quickly).

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

Pumpkin Spiced Snickerdoodles

1 3/4 C. (white whole wheat) flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. honey
1 tsp. vanilla
1 large egg
3 T. sugar
1 T. pumpkin pie spice

Preheat oven 375 degrees F.
Spray 2 baking sheets with
nonstick cooking spray. In medium
bowl combine flour, baking soda &
cream of tartar, stirring with a whisk.
In large bowl combine 1 C. sugar & butter;
using elec. mixer on medium speed, beat
until well blended. Add honey, vanilla &
egg – beat well. Gradually add flour
mixture to sugar mixture; beating
until just combined. Cover & chill
10 minutes.
In medium bowl combine 3 T. sugar with
pumpkin pie spice, stirring with a whisk
to combine. With moist hands, shape
dough into 42 (1-inch) balls. Roll balls
in sugar/pumpkin mixture & place
2 inches apart on baking sheets. Slightly
flatten with a fork.
Bake 5-7 minutes (cookies will be
slightly soft). Cool on sheets 2 minutes
then remove from pans & cool completely
in wire racks. Makes 42 cookies

(recipe: skinny taste.com)
————————–

Crockpot Turkey Breast w/Gravy

1 1/2 T. unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled/chopped
1 rib celery, chopped
6 cloves garlic, peeled/crushed
1/3 C. flour
2 C. chicken broth
1 C. water
1/4 C. dry white wine (can use water)
2 T. fresh sage
2 bay leaves
1 (5 lb) turkey breast, bone in/skin on
(removed later), trimmed of fat
salt/pepper

In a 12-inch skillet over medium-high
heat, melt butter. Add onion, carrot,
celery & garlic – cook 8-10  minutes until
onion is soft. Stir in flour; cook until
golden brown, about 2 minutes. Stir in
1 C. broth & scrape up any browned bits
on bottom of pan – smooth out any lumps
& pour into crockpot. Add remaining
broth, water, wine, sage & bay leaves to
crockpot. Season turkey with salt/pepper &
place skin-side-up in crockpot. Cover & cook
on Low 5-7 hours (until turkey reaches
165 degrees F. with an instant-read
thermometer). Transfer turkey to a cutting
board & tent loosely with foil – let it rest
20 minutes. Let liquid in crockpot set 5
minutes then remove the fat from surface
using a large spoon. Strain liquid into saucepan;
discard celery & bay leaves. Simmer until
thickened, about 15 minutes. Season with
salt/pepper, to taste. Discard skin & carve
turkey – serve with gravy. Serves 10

(recipe: skinnytaste.com)
————————–

Easy Garlic/Cheddar Biscuits

2 T. butter, melted
2 cloves garlic, minced
2 T. fresh chopped parsley
2 C. Bisquick baking mix
3.5 oz. shredded sharp Cheddar
cheese
2/3 C. milk

Preheat oven 400 degrees F.
Line a cookie sheet with parchment
paper. In small frying pan melt butter;
add half garlic & saute on Low heat
1 minute. Remove from heat; add
parsley. In large bowl combine Bisquick
mix, Chedd. cheese & remaining garlic.
Stir in milk & mix (do not over mix).
Drop batter by heaping Tablespoons
onto prepared sheet. Bake 10 minutes.
Brush or drizzle tops with melted
butter. Bake 5 more minutes until
lightly browned on bottoms.
Makes 14 servings

(recipe: skinnytaste.com)
—————————-
Brussels Sprouts Gratin

16 oz. brussels sprouts, trimmed of
outer leaves/sliced in half
1/4 tsp. kosher salt
black pepper, to taste
1/2 T. butter
1/3 C. chopped shallots
2 T. flour
3/4 C. milk
1/4 tsp. kosher salt
1 tsp. fresh thyme
1 T. grated Parmesan cheese
2 oz. grated Gruyere cheese, divided

Preheat oven 400 degrees F.
Spray a 8 X 12″ gratin or casserole
dish with nonstick cooking spray. Add
brussels sprouts & season with salt/
pepper. Spray more cooking spray
over sprouts & place in lower third
of oven. Bake 15 minutes, toss &
bake an additional 10 minutes.
MEANWHILE =
Heat a medium nonstick pan over
medium heat. Add butter & melt; add
shallots – cook until softened, 4-5 minutes.
Sprinkle flour over shallots  & whisk 1-2
minutes (making a roux). Add milk & stir
with a wooden spoon until roux is
incorporated into milk. Cook over medium-
low heat 4 minutes, stirring until sauce thickens.
Add fresh thyme, Parm. & half grated Gruyere
into sauce – stir until cheese melts & is
incorporated into sauce. Pour over brussels
sprouts & top with remaining cheese. Bake
15 minutes until top is lightly browned &
bubbly. Serves 6

(recipe: skinnytaste.com)
—————————-

Carrot Ginger Soup

1 T. unsalted butter
1 large white onion, chopped
3 C. vegetable broth
1 lb. peeled baby carrots
1 T. grated fresh ginger
1/4 C. sour cream
kosher salt
white pepper, to taste

Optional garnish:
2 T. fresh micro greens or chives
=
In large pot or Dutch oven melt
butter over medium heat; add
onions & cook, stirring often,
until onions are soft, 5-6 minutes.
Add broth, carrots & ginger – cover &
bring to boil. Reduce heat & simmer
until carrots are soft, about 30 minutes.
Add sour cream (using an immersion
blender or, in batches, in regular blender);
carefully blend until smooth. Bring soup back
to boil; adjust salt & pepper to taste. Ladle
into 4 bowls, garnish with a little more sour
cream & fresh chives, if desired.
Makes 5 Cups

(recipe: skinnytaste.com)
——————————

Paprika Chicken Thighs w/Rice

6-8 chicken thighs (bone in/skin on)
2 T. olive oil
2 T. butter
1 tsp. salt
1/2 tsp. black pepper
2 T. smoked paprika
1 tsp. garlic powder
pinch cayenne
1/2 C. chopped green onions
1/2 C. chopped sweet green or
red peppers
2 C. chopped baby spinach
1 (14.5 oz) can chicken broth
2 C. heavy cream
2 C. instant white rice
=
Optional garnish: chopped
green onions
=
In large skillet heat butter & olive
oil. In a shallow pan (like a pie plate)
combine salt, pepper, paprika, garlic
powder & cayenne. Roll each chicken
thigh in mixture & brown in skillet on
both sides until skin is cooked & blackened.
Remove thighs from skillet. Add green onion
& peppers to skillet & cook. Add baby spinach &
pour in broth & heavy cream – stir & bring to a
low boil. Add rice & simmer 3-4 minutes. Add
chicken back to skillet. Cover & simmer about
15 minutes. Remove from heat & let stand
5-10 minutes before serving so rice will soak
up liquid. Garnish with chopped green onions,
if desired. Serves 6-8

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

Crockpot Autumn Apple-Pecan Dressing

4 C. soft bread crumbs
1 C. saltine crackers, crushed
1 1/2 C. apples: peeled/cored/chopped
1 C. chopped pecans
1 C. onion, chopped
1 C. celery, chopped
2/3 C. chicken broth
1/4 C. butter, melted
2 eggs, beaten
1/2 tsp. black pepper
1/2 tsp. dried sage

Combine bread crumbs, cracker
crumbs, apples, pecans, onion &
celery in bottom of crockpot. In
a small bowl mix remaining ingredients
until well blended. Pour into crockpot &
toss to coat. Cover & cook on Low 4-5
hours until dressing is puffed & golden
around edges. Serves 12

(recipe: gooseberrypatch.com)


Skinny Apple Cobbler

Apple filling:
2 1/2 lbs. Gala apples, peeled/cored/
sliced 1/4″ thick
1/2 C. honey
2 T. cornstarch
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
pinch salt
2 T. fresh lemon juice
1/2 C. water

Topping:
1/4 C. white whole wheat flour
1/4 C. flour
2 T. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
2 T. chilled whipped butter
1/3 C. buttermilk
1 T. canola oil
1 tsp. light brown sugar, unpacked

Preheat oven 400 degrees F.
Spray 6 (8 oz) ramekins with
nonstick cooking spray.
In large, heavy pot combine all
apple filling ingredients – simmer
on Low heat 25 minutes, gently
stirring occasionally until apples
are soft. Divide into prepared
ramekins.
In medium bowl whisk flours,
gran. sugar, baking powder, baking
soda & salt. Cut in chilled butter
(MUST be cold), using a pastry
cutter (or 2 knives) until pebble-
sized pieces are formed. In small
bowl combine buttermilk & oil –
mix well. Add to dry mixture & mix
until just moistened, careful not to
over-mix. Spoon batter over apples
in ramekins. Sprinkle tops with
brown sugar & bake 30  minutes until
apples are bubbling & topping is
golden. Let stand 8-10 minutes before
serving. Makes 6

(recipe: skinnytaste.com)

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

Tomorrow night is my knit/crochet group
at Panera. As I posted on Facebook – ‘come
if you’re feeling ‘adventurous’! The weather
report says that it’s supposed to be clear by
tomorrow (no more snow) but I’m not really
sure I trust that report. Right now it’s a ‘balmy’
27 degrees F.; supposed to be a High of 25
tomorrow & no new snow expected until
Wednesday night and that’s just a ‘chance’ of
snow showers – we’ll see.

Glad I got out all my winter clothes – went
from short sleeved tops & jumped straight
into heavy sweatshirts! Oh well – that’s life,
right? Gotta ‘roll with the punches’, or so
they say.

Stay warm & healthy;

Hugs;

Pammie

Memorial Day

 

Today is Memorial Day – a day where we remember all those who died in the service of our country.

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

Crockpot “Better than Sex” Cake
(needs a crockpot with removable
insert)

1 box chocolate cake mix
1 1/4 C. water
1 (14 oz) can sweetened condensed milk,
divided
3/4 C. vegetable oil
2 large eggs
1 T. vanilla
2 C. semi-sweet chocolate chips
1 (14 oz) container caramel ice
cream topping
1/2 C. toffee bits
13 oz. whipping cream (canned
or whip yourself)

In large bowl combine dry cake mix,
water, half of sweetn’d cond. milk,
oil, eggs & vanilla – mix well. Spray
insides of crockpot with nonstick
cooking spray & pour cake batter
into crockpot. Sprinkle choc. chips
on top of batter. Cover & cook on
High 2-3 hours until center of cake
is done & a toothpick inserted into
middle comes out clean. Using handle
of a wooden or plastic spoon, poke
holes all over surface of cake. In small
bowl combine remaining sweetn’d
cond’ milk & 3/4 of caramel ice cream
topping – pour evenly over cake,
allowing sauce to fill the holes.
Refrigerate until chilled. Cut cake
into 12 servings & top each slice
with whipped cream, reserved
caramel ice cream topping &
toffee bits. Serves 12

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

Hawaiian Pasta Salad

8 oz. rotini or bow tie pasta
1 (14 oz) can pineapple tidbits,
juice reserved
1 red pepper, diced
2 C. cooked/diced ham
1 green onion, thinly sliced

Dressing:
1/2 C. mayonnaise or salad dressing
1/4 C. sour cream
1 T. Dijon mustard
1/3 C. pineapple juice
1 tsp. cider vinegar
1 tsp. honey
1/4 tsp. garlic powder
black pepper, to taste

Cook pasta accordg. to pkg.
directions; drain & run under
cold water. In a bowl whisk
all salad dressing ingredients
together until smooth. Combine
all ingredients in large bowl &
gently toss with dressing.
Refrigerate 2 hours before
serving. Serves 8
Store any leftovers in fridge
up to 5 days.

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

Shrimp/Cucumber Rounds
(appetizers)

1/2 lb. cooked shrimp, peeled/
deveined & finely chopped
1/2 C. mayonnaise
2 green onions, thinly sliced
1 rib celery, finely chopped
1 tsp. dill pickle relish
dash cayenne pepper
1 medium English cucumber,
cut into 1/4 inch slices

In small bowl combine first 6
ingredients – spoon onto cucumber
slices & serve immediately.
Makes 3 dozen

(recipe: tasteofhome.com)
—————————–

Vanilla Pudding Fruit Salad

2 (11 oz) cans mandarin oranges with juice
1 (20 oz) can pineapple chunks with juice
1 (3.4 oz) box instant vanilla pudding
1 lb. fresh strawberries, sliced
2 bunches seedless grapes, halved

In large bowl, combine oranges with juice,
pineapple with juice, & vanilla pudding
until well mixed. Stir in strawberries &
grape halves. Chill 1 hour before serving.

(recipe: Sandy-Marys Recipe Exchange)
————————-

Cheesy Mac ‘n Cheese

1 1/2 C. uncooked elbow
macaroni= cook accordg. to
pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or marg, softened
2 C. sharp Cheddar cheese,
shredded (see note below)
1 C. Velveeta cheese (8 oz) cut
into pieces (SEE NOTE BELOW)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
Spray a casserole dish with
nonstick cooking spray.
Drain cooked macaroni; add butter
& cheeses & mix well. Beat egg,
milk, sour cream, pepper & salt
with a wire whisk – add to mac &
cheese. Place mixture into
prepared dish & cover with foil.
Bake 50-60 minutes. Makes
about 6 servings. (You might want
to remove foil & brown top under
the broiler) Recipe can be doubled.
(If you double – use a 9 X 13″ pan)

* If you don’t like Velveeta,
add 3 C. shredded Cheddar instead
of 2 C.

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

Crockpot BBQ Pinto Beans
(overnight recipe)

1 lb. dried pinto beans
3 C. water
1 onion, chopped
1 (18 oz) bottle BBQ sauce
1/4 C. molasses or honey
1/4 tsp. black pepper

Sort beans, rinse & drain. Cover with
water & let stand, covered, overnight.
Next day: drain beans & rinse again.
Combine beans, 3 C. water, onion,
BBQ sauce, molasses & pepper in
4 qt. crockpot. Cover & cook on Low
8-9 hours until beans are tender.
Serves 6-8

NOTE: if you have a newer crockpot
that cooks hotter, check at 7 hours &
stir beans at halfway cooking time.

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

Best Ever Potato Salad

2 lb. Yukon Gold potatoes,
(about 6 medium)
1 1/2 C. mayonnaise
1 T. white vinegar
1 T. yellow mustard
3-4 T. chicken broth
1 tsp. salt
1/4 tsp. black pepper
2 stalks celery, finely chopped
1/2 C. chopped onion
4 hard boiled eggs, roughly chopped

Peel & dice potatoes into cubes – place
in large pot of water & boil about 20
minutes until fork-tender. (be careful
not to over-cook the potatoes; they
could turn out mushy). In large bowl
mix mayo, vinegar, mustard, chicken broth,
salt/pepper. Add potatoes, celery, onion &
gently stir – stir in eggs. Cover & refrigerate
at least 4 hours to blend flavors.
Serves 8

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

Best Gas-Grilled Ribs

1 rack pork ribs
1/2 C. pork seasoning rub*
1 C. unsweetened apple juice
1/2 C. orange marmalade (or
peach or apricot preserves)
1/4 C. apple cider vinegar
1 large disposable aluminum tray
aluminum foil

Remove ribs from packaging & pat
dry using paper towels. Remove
silver skin from back of ribs. Spray alum.
pan with nonstick cooking spray (or
rub with oil) – place ribs in pan. Sprinkle
some of rub on backs of ribs-press/rub
on meat. NOTE: you can cut ribs in half
to make it easier to handle on the grill).
Flip ribs over & season other side. Pour
apple juice into bottom of pan & cover
pan with foil – refrigerate until grill is
ready.

Preheat grill 300 degrees F.
Clean grill grates & carefully wipe them
down with oil. Place ribs in pan on grill –
cover grill & cook about 1 hour. Ribs are
done when you insert a meat thermometer
into thickest part of meat (away from bone)
& temp. reaches 145 degrees F. Carefully
remove ribs from pan & place directly on
grill. In a small pot over medium heat whisk
marmalade & vinegar – whisk until well combined.
Remove pot off heat & baste cooked ribs with
sauce – make sure to coat well. Cover grill &
cook an additional 5 minutes – repeat process
one more time. Carefully remove ribs from grill
& place on large cutting board – allow meat to
rest & cool a few minutes. Using a sharp knife,
carefully cut ribs between bones & serve.
Serves 6

*Homemade Pork Seasoning Rub

1/2 C. brown sugar
1/4 C. smoked paprika
1 T. coarse ground black pepper
1 T. kosher salt
1 T. chili powder
1 T. garlic powder
1 T. onion powder
1 tsp. cayenne

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

Crockpot Strawberry Cream Dump Cake

4 C. strawberries, cut into quarters
(can use frozen)
1/4 C. flour
1 1/4 C. sugar, divided
1 box white cake mix
8 oz. cream cheese
1 stick butter, sliced

In large bowl mix strawberries, flour &
1 C. sugar. Spray insides of crockpot with
nonstick cooking spray & pour mixture
into crockpot. Mix cream cheese & remaining
sugar together & spoon on top of berries.
Sprinkle dry cake mix on top & top with
pats of butter. Place a few paper towels over
opening of crockpot & cover with lid.
Cook on High 2-3 hours. Serves 8

(recipe: recipesthatcrock.com)
=======================

Have a lovely holiday.

Hugs;

Pammie

Logistics Coordinator

lo·gis·tics

the detailed coordination of a complex operation involving many people, facilities, or supplies.

One of our leaders in my special needs group uses the above term to describe my multiple ‘jobs’. That title just came to mind while trying to coordinate multiple dates for June & July for both Knit groups. We have several events coming up so I make up flyers for the groups to let them know the details of said events. It’s funny but I find that enjoyable! I LIKE to try to coordinate various times/dates/places/people and make them all come out right.

June has two events: Saturday, June 8th is National Knit in Public Day and my ladies & I meet at our ‘usual’ location: Panera Bread to knit on their lovely patio. It’s one of those ‘come when you want, stay as little or long as you want’ things – some come, some don’t be those of us who do have a great time (I will take photos). End of June is the Waterford Historical Society’s LOG CABIN DAY. We, as a group, have been participating in this event for a good 8+ years now. It used to be a 2-day affair but the society was not able to get enough volunteers to man the event for both days so now they’ve cut one day & shorten the time from 10-5 to 12-5 . . . oh well, I’m not in charge so I just participate when I can.

End of July will be the Oakland County Historical Society’s Ice Cream Social. It’s a one day affair and my knit ladies have been participating in this event for (I think) going on 4 years now.

All of the above events are fun for us: we get to gather, do what we love doing (knit/crochet), chat (a lot!), enjoy the atmosphere and see the sites/meet the people – it’s a WIN/WIN all around!

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

Strawberry Cobbler

4 C. fresh strawberries-washed/
hulled *
3 T. lemon juice
3 T. water
1/2 C. granulated sugar
2 T. cornstarch
1-2 drops red food coloring (optional)
1 c. flour
1 T. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
4 T. (or 1/2 stick) butter, melted
1/2 C. milk
=
Optional toppings:
Whipped cream
ice cream
=
Preheat oven 400 degrees F.
In a saucepan combine lemon juice,
water, 1/2 C. sugar & cornstarch –
cook over medium heat until thickened,
like a sauce. Remove from heat, stir in
food coloring (if using) & pour over
strawberries – stir to coat berries. Spray
a 2 qt. casserole dish with nonstick cooking
spray & pour in berries & sauce. In a small
bowl combine flour, 1 T. sugar, baking
powder & salt – mix using wire whisk.
Pour in melted butter & milk – mix using
a spoon & drop by tablespoons on top
of berries in dish. Bake 25-30 minutes
until topping is cooked. (you can put
it under the broiler 1-2 minutes to brown
the top). Top with whipped cream or
ice cream before serving. Serves 6

*can use strawberry pie filling or make
it using other fresh fruits

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

Crockpot Bacon Baked Beans

1 (32 oz) can pork and beans
1 lb. bacon, cooked crisp/crumbled
1/2 C. brown sugar (packed)
1/2 C. diced onion
2 T. bacon grease

Combine all ingredients in crockpot
(2 1/2 qt) & stir. Cover & cook on Low
6-8 hours (or High 3-4 hours)
Serves 6

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

Orange Chicken Pasta Salad

1 (16 oz) box rotini pasta
2 C. cooked chicken breast, diced
into chunks
3 C. diced romaine lettuce (or baby
spinach) roughly chopped
1 (15 oz) can mandarin oranges, well
drained
1 C. roughly chopped pecans
1 (12 oz) bottle Orange Poppyseed
salad dressing*

Cook pasta accordg. to pkg. directions;
drain well then refrigerate. In large
bowl combine cooled pasta, diced
chicken, chopped lettuce, mandarin
oranges & chopped pecans. Pour
dressing over top of salad & stir gently
to combine well. (NOTE: can be served
immediately or covered with plastic
wrap & refrigerated a few hours)
Stir again before serving. Serves 10

*Poster found this dressing at Kroger
but if you can’t find it, use a regular
poppyseed dressing

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

Crockpot BBQ Pinto Beans
(overnight recipe)

1 lb. dried pinto beans
3 C. water
1 onion, chopped
1 (18 oz) bottle BBQ sauce
1/4 C. molasses or honey
1/4 tsp. black pepper

Sort beans, rinse & drain. Cover with
water & let stand, covered, overnight.
Next day: drain beans & rinse again.
Combine beans, 3 C. water, onion,
BBQ sauce, molasses & pepper in
4 qt. crockpot. Cover & cook on Low
8-9 hours until beans are tender.
Serves 6-8

NOTE: if you have a newer crockpot
that cooks hotter, check at 7 hours &
stir beans at halfway cooking time.

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

Chick-fil-A Cole Slaw

4 tsp. vinegar
1/4 C. sugar
1/4 tsp. dry mustard
1/4 tsp. salt
1 C. mayonnaise
2 (10 oz, ea) bags fine shredded
cabbage -chopped to 1/8th inch
1/4 C. finely chopped carrots

In a large bowl whisk vinegar, sugar,
mustard & salt until sugar is dissolved.
Add mayo & whisk to mix. Add cabbage
& carrots – mix to combine. Refrigerate
2 hours. Serves 6-8

(recipe: Facebook)
———————————

Cheesy Chicken Tacos

1 T. vegetable oil
1 onion, chopped
1 T. ground cumin
kosher salt/ground black pepper
2 C. shredded chicken
1 can green chilis
1 C. your favorite salsa
1 can refried beans
9 hard taco shells
1 1/2 C. shredded Pepperjack cheese

chopped fresh cilantro – garnish

Preheat oven 350 degrees F.
In large skillet over medium heat, heat oil.
Add onion & cook 6 minutes until tender.
Add cumin & season with salt/pepper – stir
until combined. Add chicken, green chilies
& salsa – stir until combined & heated through.
In a baking dish spread a thin layer of refried
beans ( to help taco shells stand up). Spoon
remaining refried beans into bottom of each
taco shell & top with chicken mixture – place
in baking dish tightly standing up the taco
shells in the dish.
Top all with cheese & bake
10 minutes until cheese is melted. Garnish
with cilantro & serve. Makes 9

(recipe: delish.com)
——————————–

Easy Crispy Baked Chicken

3-4 boneless skinless chicken breasts
(can use bone-in chicken pieces)
1/3 C. flour
1/3 C. cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. dried basil
1/4 C. milk
1/4 C. butter (or 4 T.)  melted

Preheat oven 375 degrees F.
Whisk flour, cornmeal, salt/pepper,
chili powder & dried basil in a bowl.
Place milk in another bowl – dip chicken
in milk then into flour/cornmeal mixture;
place on a baking sheet & drizzle melted
butter over top of chicken. Bake 1 hour
or until chicken is done in center & no
longer pink. Turn chicken about every
15 minutes before they have finished
cooking. Serves 3-4

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

Crockpot “Better than Sex” Cake
(needs a crockpot with removable
insert)

1 box chocolate cake mix
1 1/4 C. water
1 (14 oz) can sweetened condensed milk,
divided
3/4 C. vegetable oil
2 large eggs
1 T. vanilla
2 C. semi-sweet chocolate chips
1 (14 oz) container caramel ice
cream topping
1/2 C. toffee bits
13 oz. whipping cream (canned
or whip yourself)

In large bowl combine dry cake mix,
water, half of sweetn’d cond. milk,
oil, eggs & vanilla – mix well. Spray
insides of crockpot with nonstick
cooking spray & pour cake batter
into crockpot. Sprinkle choc. chips
on top of batter. Cover & cook on
High 2-3 hours until center of cake
is done & a toothpick inserted into
middle comes out clean. Using handle
of a wooden or plastic spoon, poke
holes all over surface of cake. In small
bowl combine remaining sweetn’d
cond’ milk & 3/4 of caramel ice cream
topping – pour evenly over cake,
allowing sauce to fill the holes.
Refrigerate until chilled. Cut cake
into 12 servings & top each slice
with whipped cream, reserved
caramel ice cream topping &
toffee bits. Serves 12

(recipe: crockpotladies.com)

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

Knowing this is a holiday weekend
I tried including some ‘summer/picnic’
recipes. We don’t have any special plans
for the holiday but I will try to post more
recipes for you before Monday.

Enjoy your day!

Hugs;

Pammie