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

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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

Last minute recipes –

We’re ‘down to the wire’ for Easter recipes but I still have LOTS to share, so here ya go:

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

Raspberry Marshmallow Fluff Salad

8 oz. tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) box instant vanilla
pudding mix
32 oz. tub vanilla yogurt
12 pks. frozen raspberries

In large bowl mix yogurt & pudding –
stir until completely mixed. Fold in
Cool Whip & raspberries (raspberries
will soften while salad sets). Add
marshmallows & stir together. Cover
& refrigerate 30 minutes. Fold salad
several times with a spoon after
removing from fridge – raspberry
juice will spread throughout salad.
Serves 12

(recipe: sugar-n-spicegals.com)
——————————–

Pina Colada Fluff

1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (20 oz) can crushed pineapple,
do not drain
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweet coconut
1/2 C. chopped nuts ( your choice)

In large bowl combine dry pudding
mix & can of crushed pineapple;
stir until completely combined. Fold
in Cool Whip, rum extract, marsh-
mallows, coconut & nuts. Chill until
ready to serve. Serves 8

(recipe: momontimeout.com)
———————————
Crockpot Broccoli Cheese Casserole

1 (6 oz) box cornbread stuffing mix
1 1/2 C. water or chicken broth
1 (12 oz) bag frozen broccoli cuts (
poster uses florets), thawed
1 (10.5 oz) can cream of mushroom
soup
8 – 16 oz. Velveeta cheese, cubed

Spray insides of crockpot with
nonstick cooking spray.
In microwaveable bowl mix together
stuffing mix with water or broth &
microwave 3 minutes – pour into
crockpot. Add remaining ingredients
& stir well. Cover & cook on Low
2-3 hours until cheese melts &
broccoli is tender. Serves 6-8

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

Twice-baked Potato Casserole

8 medium potatoes, scrubbed/dried
2 T. olive oil
1 T. kosher salt
3/4 lb. bacon, cooked/crumbled
2 C. shredded sharp Cheddar cheese
3/4 C. mayonnaise
3/4 C. sour cream
5-6 green onions, sliced
salt/pepper, to taste

Preheat oven 400 degrees F.
Spray a deep 9 X 9″ baking dish
(OR) a 9 X 13″ baking dish with
nonstick cooking spray.
Rub potatoes with oil & salt –
place on a baking sheet. Bake
45-60 minutes (turn over half-
way through baking time) until
tender when pierced with a fork.
Cool 15 minutes.

Change oven temp. to 350 degrees F.
Cut potatoes into bite-sized pieces &
place in a bowl. Stir in mayo & sour
cream. Set aside 1/3 C. cheese,
3 T. bacon, 2 T. sliced gr. onions for
topping. Stir in remaining ingredients
& spoon into prepared dish. Top with
reserved shredded cheese & bacon.
Cover with foil & bake 30 minutes.
Remove foil last 10 minutes. Top
with remaining sliced onions & serve.

(recipe: momontimeout.com)
————————————–
Oven-roasted Herb & Garlic
Parmesan Potatoes

2 lb. Yukon Gold potatoes,
halved or quartered
3 T. olive oil
1 T. chopped fresh rosemary &
thyme
1 tsp. kosher salt
1 tsp. garlic powder
1/3 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Combine fresh herbs, salt, garlic
powder, & Parm. cheese in a
small bowl. Place potatoes in large
bowl & drizzle with olive oil – toss
to coat. Sprinkle with seasoning
mixture, tossing to coat. Spread
potatoes in a single layer on a
baking sheet – sprinkle on any
seasonings left in bowl. Bake
20-30 minutes until potatoes
are tender. Serve immediately.
Serves 6

(recipe: momontimeout.com)
—————————

5-Minute Rainbow Carrot/Pecan Salad

1 C. crushed pineapple (undrained)
1/4 C. plain Greek yogurt
1/4 tsp. salt
2/3 C. raisins (poster used half
golden & half regular)
4 C. grated carrots
3/4 C. chopped, toasted pecans

In medium bowl combine pineapple,
yogurt & salt – stir until completely
combined. Add remaining
ingredients & stir well. Refrigerate
until ready to serve. Serves 6

(recipe: momontimeout.com)
——————————

Overnight Baked Eggs Bruschetta

1 (13.8 oz) tube refrigerated pizza
crust
1 T. cornmeal
3 T. olive oil, divided
1 1/2 C. shredded mozzarella
cheese, divided
3/4 lb. sliced baby portobello
mushrooms
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
1/2 tsp. black pepper
1/4 tsp. salt
2 C. pizza sauce
1 T. white vinegar
9 large eggs
2 oz. fresh goat cheese, crumbled
1/2 C. French-fried onions
(fresh basil leaves)
——-
Preheat oven 400 degrees F.
Unroll pizza dough & press onto
bottom of greased 15 X 10 X 1″
baking pan that’s been sprinkled
with cornmeal. Brush dough with
1 T. oil & sprinkle with 3/4 C.
mozzarella cheese. Bake 8 minutes.
In large skillet heat remaining oil
over medium-high heat. Add
mushrooms; cook & stir until tender.
Stir in garlic powder, rosemary &
seasonings. Stir pizza sauce into
mushrooms & spread mixture over
crust. In large skillet with high sides
add vinegar & 2-3 inches of water &
bring to a boil. Reduce heat to make
a gentle simmer. Break cold eggs,
one-at-a-time, into a small bowl.
Holding bowl close to water surface,
slip eggs into simmering water. Cook,
uncovered, 3-5 minutes until whites
are completely set & yolks begin to
thicken but are not hard. Using a
slotted spoon, remove eggs & place
over mushrooms in baking pan. Sprinkle
goat cheese & remaining mozzarella
over top. Refrigerate, covered,
overnight.
=
Remove pan from fridge 30 minutes
before baking.
Preheat oven 400 degrees F.
Sprinkle onions on top & bake,
uncovered, 10-15 minutes until
golden brown & heated through.
Top with basil just before serving.
Serves 9

(recipe: tasteofhome.com)
——————————-
Raisin Bread & Sausage
Morning Casserole

1/2 lb. bulk pork sausage
1 (1 lb) loaf cinnamon-raisin
bread, cubed
6 large eggs
1 1/2 C. milk
1 1/2 C. Half & Half
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Topping:
1 C. chopped pecans
1 C. packed brown sugar
1/2 C. butter, softened
2 T. maple syrup
=
Spray 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet cook sausage over
medium heat 4-6 minutes until no
longer pink, breaking into crumbles –
drain. Combine sausage & bread
in baking dish. In large bowl whisk
eggs, milk, Half & Half, vanilla,
cinnamon & nutmeg until blended;
pour over bread. Refrigerate, covered,
several hours or overnight.
====
Preheat oven 350 degrees F.
Remove casserole from fridge while
oven heats. In small bowl beat
topping ingredients until blended –
drop by tablespoonfuls over top.
Bake, uncovered, 35-45 minutes
until golden brown and a knife
inserted into center comes out clean.
Let stand 5-10 minutes before serving.
Serves 12

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

Easy Greek Pasta Salad

16 oz. short pasta (rotini, bow ties,
penne)
3/4 ths of long English cucumber, diced
1 pint grape tomatoes, halved
1 bell pepper, diced (any color)
1/2 C. sliced pitted olives
1/2 C. feta cheese, cubed
1/3 C. diced red onion

Dressing:
1 bottle Greek Vinaigrette dressing (OR):

1/4 C. red wine vinegar
1/3 C. olive oil
1/2 tsp. garlic powder
1 tsp. ground oregano
salt/pepper, to taste
=
Cook pasta according to pkg. directions
for al dente – rinse under cold water.
Whisk all dressing ingredients together.
Combine all salad ingredients in large
bowl – add dressing & toss. Refrigerate
at least 2 hours before serving.
Serves 12

(recipe: spendwithpennies.com)
====================

Hope that helps some if you’re still searching
for that last dessert or side to make. I’m close
to having all the ingredients for our dinner
(which we’re doing on Monday) except
for buying fresh croissants & strawberries.
Husband’s oral surgery is at 10:30 a.m. Monday
so, hopefully, all will go well and I’ll have the
time needed to make above purchases &
get our portion of the dinner ‘fixin’s’ ready.

Hope your Easter plans are coming together
nicely.

Hugs;

Pammie

 

Yes – No – Maybe – Yes

When last I posted I was still not sure IF we were doing Easter dinner on Monday – after much deliberation, our oldest son said: “Mom – I ordered the ham – we’re doing this!” Ok . . . so today found me digging through recipes on line for desserts and then running to the grocery store to buy ingredients to make said things. Took 6 recipes with me, came up with 2 that will work: Layered Lemon Pie and Strawberries ‘n Cream Salad (recipes to follow below). Crazy – crazy;  husband is having oral surgery at 10:15 Monday but he assures me he WILL be feeling OK for the dinner . . . we’ll see. I pulled him out of making his annual/every holiday Garlic Mashed Potatoes and I’m making Cheesy Potatoes (also called Church potatoes/Funeral potatoes, etc.) – we like them but I never MAKE them so I figured that will be a bit of a ‘new’ thing for the dinner. Have no idea if son is doing any veggies (sometimes he grills fresh asparagus – we’ll see). One way or the other, we won’t go hungry!

Below is a mix up of recipes that might help you with YOUR Easter dinner.  (on the ones I took to grocery store I forgot to copy what SITE I got them from!)

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

Layered Lemon Pie

8 oz. cream cheese, softened
1/2 C. sugar
1 (15 3/4 oz) can Lemon pie filling, divided
8 oz. Cool Whip, thawed
1 (9 inch) graham cracker pie crust

Using elec. mixer, beat cream cheese &
sugar until smooth. Beat in half of pie
filling. Fold in Cool whip & spoon into
crust; spread rest of pie filling on top &
smooth out. Refrigerate at least 15 minutes
before serving
—————————-

Strawberries ‘n Cream Salad

16 oz. Strawberry Jell-o pkg.
2 (3 oz, ea) pkgs. cook & serve vanilla
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 1/2 C. fresh strawberries, diced

In large saucepan combine dry Jell-o,
pudding mix & hot water – bring to
boil, stirring frequently, until  mixture
turns clear. Pour into a serving dish
& refrigerate overnight.
Combine Cool Whip with pudding
mixture (use a potato masher – works
great for this). Add diced strawberries
immediately before serving – gently
stir to combine. Serves 10
——————————

Dreamsicle Salad
(4 hour or overnight)

16 oz. orange Jell-o mix
2 (3 oz, ea) pkgs. vanilla cook & serve
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 large can mandarin oranges, drained

In large saucepan combine dry Jell-o,
vanilla pudding mix & water – bring to
a boil, stirring frequently until it turns
clear. Pour into large bowl & refrigerate
4 hours or overnight.
Combine Cool Whip & pudding mixture
(use a potato masher – works great for
this). Add mandarin oranges & stir
gently. Refrigerate until ready to serve.
Serves 8
——————————-

Fluffy Green Grape Salad

2 (8 oz, ea) cans crushed pineapple,
undrained
1 (3.4 oz) pkg. instant pistachio
pudding mix
1 (12 oz) tub Cool Whip, thawed
2 C. halved green grapes

In large bowl combine pineapple &
dry pudding mix – mix well. Cover
& refrigerate 10 minutes. Fold in
Cool Whip & grapes. Refrigerate
until ready to serve. Serves 12
———————–

Lemon Poke Cake

1 box lemon cake mix*
1 C. sugar
3 eggs
1 c. fresh lemon juice
1/2 C. butter, melted
1 C. whipping cream
1/4 C. sugar
1 tsp. lemon zest

Prepare cake mix in 9 X 13″ pan &
bake accordg. to pkg. directions.
=
In a microwave-safe bowl, whisk
sugar & eggs until combined. Whisk
in lemon juice & melted butter then
microwave on High 1 minute,
stirring. For 2 minutes, (at 30-second
intervals)until it begins to boil. It
should thicken slightly.
=
When cake is baked, immediately
poke holes all over top of cake (can
use the handle of a wooden spoon)
then pour the warm lemon curd
over cake, letting it soak into holes.
Refrigerate at least 2 hours.
Pour whipping cream into a bowl;
using elec. mixer, beat until stiff
peaks. Add sugar & beat well. Fold
in lemon zest & spread over cake top.
Serves 15

*can use yellow cake but it won’t

have a strong lemon flavor
—————————-

Cowboy Breakfast Skillet

1 lb. breakfast sausage
3 medium red potatoes, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 eggs
(optional garnishes: Sriracha,
chopped Italian parsley)
=
Preheat oven 400 degrees F.
In oven-safe skillet (preferably cast
iron) add sausage – cook until well
browned & crumbly. Once cooked,
remove using a slotted spoon &
place in a bowl. Add diced potatoes,
salt/pepper, garlic powder to sausage
grease & cook until crispy & tender,
8-10 minutes. Once tender, return
sausage to pan & stir, heating through.
Create 4 small ‘wells’ in the pan for each egg
then carefully crack one egg into each well.
Place skillet in oven & bake until eggs are
no longer runny & whites have set, 4-6
minutes. Garnish with optional garnishes.
Serves 4

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

Crockpot Creamy Ranch & Garlic Potatoes

2 lb. red potatoes, sliced
8 oz. cream cheese, softened
1 (10.75 oz) can cream of potato soup
1 (1.5 oz) pkt. ranch dressing mix, dry
2 cloves garlic, finely minced
1 pinch black pepper

Spray bottom of a 4 to 6 qt crockpot
with nonstick cooking spray. In small
bowl beat cream cheese, soup, ranch
dressing mix, garlic & pepper until
well combined – stir in sliced potatoes &
pour into prepared crockpot. Cover &
cook on Low 6-8 hours or until potatoes
are fork-tender & done.
Serves 6

NOTE: For some variation add some cooked/
crumbled bacon

(recipe: crockpotladies.com)
====================

Well, that’s what’s going on here at
the moment – tonight is Good Friday
service (choir singing in service) then
choir practice for Sunday afterwards.
I will be leaving my home at around
5:45 p.m. & won’t be home until around
9:30 – glad I made lasagna for dinner
last night – it will cover us for a few days!

Hope your Easter preparations are going
well. With us having the dinner on Monday,
I have the advantage of doing any extra
grocery shopping AFTER husband’s surgery
and before dinner! (still need to get fresh
strawberries & croissants).

Hugs;

Pammie

 

Nice and quiet – strangely so…

Of all the Christmases I’ve lived through, this had to be the most ‘unusual/quiet’ one I’ve had. Middle son has moved to his girlfriend’s (plus he had to work 2-10 p.m.) so we didn’t see him at all. Youngest spent the entire day & night sleeping! Husband & I had fun in the kitchen cooking; he had the local radio station on so the house was full of ‘fun’ Christmas songs while we peeled & chopped potatoes for his Garlic Mashed Potatoes. Our original time for Christmas Dinner at oldest son’s was supposed to be 3 p.m. but he texted saying they were running late and would we mind if it was 4:30/5 p.m.? NOT AT ALL! Gave us more time! Dinner at their house was VERY small & quiet as well; her parents didn’t come (not exactly sure why – something about their new puppy couldn’t be left alone . . . that was the story at Thanksgiving also – I don’t know, just felt bad for oldest son’s girlfriend, as she would have liked to have her parents there also.) As it was it was his family (4) and husband & I (2) – let’s just say we had WAaaaaaay too much food! I made a huge spinach salad that would have fed at least 8; his Prime Rib was wonderful along with his grilled Asparagus with Balsamic Wine reduction – tons of food and (of course) we all over-ate! LOTS of leftovers for the next few days, for sure!

Lots more recipes to share – I guess I should insert here (as I do every few months) The recipes on my blog (for the most part) are NOT my recipes – at the end of the recipes is the site link for the originator of said recipe. The recipes I post are ones that sound really tasty to me and, hopefully, somewhat easy to put together, too.

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

Cookie Dough Fudge

1 stick butter, softened
3/4 C. sugar
1 tsp. vanilla
1 C. flour
1 tsp. kosher salt
1 1/4 C. mini chocolate chips,
divided
1 (14 oz) can sweetened condensed
milk
1 1/2 C. white chocolate, melted

Spray a 8 X 8″ baking pan with
nonstick cooking spray & line with
parchment paper. In large bowl using
elec. mixer, beat butter, sugar & vanilla
until smooth. Add flour & salt; beat
until combined. Stir in 1 C. mini choc.
chips. In another large bowl mix sweeten’d
cond. milk & melted white chocolate – fold
into cookie dough mixture & pour into prepared
pan – top with remaining 1/4 C. mini choc. chips.
Refrigerate until fudge is firm – about 2 hours.
Remove from pan by lifting edges of parchment
paper then cut into squares. Makes about 15
squares.

(recipe: delish.com)
——————————-
Crockpot Potato Cheese Soup
(4 ingredients!)

2 (28 oz, ea) bags frozen Potatoes O’Brien
(shredded/or diced potatoes w/ onions & peppers)
2 (32 oz, ea) boxes chicken broth
2 (10 oz, ea) cans cream of chicken soup
2 (8 oz, ea) pkgs. cream cheese, cut into
chunks.

Place potatoes, broth cream cheese chunks
& soup in crockpot. Stir, cover & cook on High
2 hours (or Low 3 hours). Stir well before
serving. Serves 12-15 (generously)

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

Greek Feta Dip

12 oz. feta cheese
1 C. Greek yogurt
1 (8 oz) pkg. cream cheese,
softened
1/4 C. olive oil, plus more
for drizzling
juice & zest of 1 lemon
kosher salt
pinch crushed red pepper flakes
2 T. freshly chopped dill,
plus more for garnish
1/2 C. chopped cucumber
1/2 C. halved cherry tomatoes

Pita chips, for dipping

In large bowl using elec. mixer, beat
feta cheese, Greek yogurt, cream cheese,
oil, lemon juice & zest until fluffy & combined.
Season with salt & red pepper flakes; stir in dill.
Transfer dip to a serving bowl & top with chopped
cucumber, tomatoes, dill & a drizzle of oil. Serve
with pita chips. Serves 8

(recipe: delish.com)
——————————

Bundt Cake Breakfast

1 C. cooked/diced ham
2 c. tater tots, still frozen
12 eggs, whisked
1 can (8) Pillsbury Grands biscuits,
diced – still raw dough
2 C. shredded Cheddar cheese
1/4 C. milk

Preheat oven 400 degrees F.
Spray a bundt pan with nonstick
cooking spray. Mix all ingredients
together & pour into prepared pan.
Bake 45 minutes; remove from oven
& lay a serving plate on top of Bundt
pan. Invert pan so that breakfast is
now on the serving plate. Serve warm.

NOTE from poster: you can use any meats
or veggies; the key is not to add too much
bread – tater tots add just the right amount
of potatoes – they shred up & you would
think they were hash browns without making
it dense.

(recipe: americantimesfood.com)


Chicken Pot Pie SOUP!

3 chicken breasts, cut into small
chunks
3 carrots, peeled/chopped into
chunks
3 medium potatoes, peeled/chopped
small chunks
2 stalks celery, chopped
pinch salt/pepper
2 sprigs fresh thyme (or 1 tsp. dried)
3 1/2 C. chicken stock OR (3 1/2 C. water +
3 bouillon cubes)
3 T. unsalted butter
1 large onion, finely chopped
1/2 C. minus 1 T. flour
1 1/4 C. milk
juice of 1 lemon
1 small bunch fresh thyme

In large pot add chicken, carrots,
potatoes, celery, salt/pepper,
thyme & stock – bring to boil &
allow to simmer 15 minutes –
turn off heat. When nearly cooked,
in another saucepan add butter &
onions – heat on medium heat – cook
5-6 minutes until soft. Add flour into
onions & stir to form a creamy paste,
cook, stirring, 1 minute then add a
ladle of stock from chicken broth
(try to get mostly stock, not chicken/
veggies). Whisk, adding stock, until
you have ladled out most of stock
from chicken pan (leaving chic &
veggies behind). Pour milk into sauce
mixture; heat through while stirring
with whisk. (Sauce should thicken slightly
as it’s heating). Once sauce is almost
boiling (do NOT let it boil); pour it back
into pan with chicken & veggies. Bring
heat to almost boiling & add in half of
lemon juice – stir & taste – add rest of
lemon juice if needed. Season with salt/
pepper & top with a sprig of fresh thyme
before serving. Serves 5-6

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

Cheesy Mushroom & Broccoli
Casserole

3 T. butter
2 T. flour
1/2 lb. Shiitake or Baby Bella
mushrooms, sliced
1/4 C. onions, chopped
2 cloves garlic, finely chopped
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 1/2 C. heavy cream
1/2 C. chicken stock
1 (10 oz) box frozen chopped
broccoli, thawed/drained
2 C. shredded Cheddar-Monterey
Jack blend cheese
3 C. cooked rice
salt/pepper

Preheat oven 425 degrees F.
Butter a 1 1/8 qt. oval casserole
dish. In large pot, melt 3 T. butter
& flour over medium heat until
golden in color, making a quick
roux. The roux should resemble
the color of peanut butter. Add
mushrooms, onion, garlic, garlic
powder, cayenne pepper, heavy
cream & chicken stock. Add
broccoli, 1 C. cheese & rice.
Season with salt/pepper, to
taste. Pour into prepared dish &
top with remaining cheese. Bake
until cheese is melted & golden,
about 20 minutes.
Serves 6-8

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

Tomato & Shrimp Pasta

1 lb. medium shrimp, peeled/deveined
8 oz. spaghetti, uncooked (or any pasta
you desire)
1 clove garlic, finely minced
4 medium tomatoes, cored/seeded &
cut into 1″ pieces
2 T. coarsely chopped fresh basil
3 T. olive oil, divided
1/2 C. shredded Parmesan cheese
pinch red pepper flakes
salt/pepper, to taste

Cook pasta accordg. to pkg. directions;
drain. Heat 1 T. oil in large, deep skillet.
Add shrimp & garlic – cook until shrimp
turns pink. Add tomatoes, basil, remaining
2 T. oil, pepper flakes, salt/pepper. Toss,
gently heating tomatoes but not cooking
them. Remove from heat & toss in cheese.
Serves 4

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

Chunky Monkey Brownies

2 C. flour
1 1/2 C. brown sugar, packed
1/2 C. granulated sugar
2 sticks (1 C.) unsalted butter, softened
2 large eggs
1/4 tsp. salt
2 tsp. vanilla
1/2 C. banana (mashed with a fork-
about 1 medium)
10 oz. Hershey’s semi-sweet chocolate
baking melts (or 12 oz. semi sweet
chocolate chips)
1/4 C. chocolate chips (for topping)

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

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

Candied Pecans
(6 qt. or larger crockpot)

2 egg whites
1 T. vanilla
1 3/4 C. sugar
1 3/4 C. brown sugar
1 T. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 lb. whole pecans

In small bowl whisk egg whites &
vanilla until very frothy (may take
a minute or two). In medium bowl
add sugars, cinnamon, nutmeg & salt
stir until combined. Place pecans in
a large bowl; pour egg whites over &
stir until pecans are evenly coated. Pour
over sugar mixture & stir until pecans
are coated. Spray insides of crockpot
with nonstick cooking spray – add nuts.
Cover & cook on Low for 3 hours,
stirring every 20 minutes. When cooking
time is done, pour nuts onto a baking
sheet lined with waxed or parchment
paper. Cool for 30 minutes before storing
or packaging in bags. Serves 20

(recipe: themagicalslowcooker.com)
================

Our weather, once again, is acting very
unlike Winter in Michigan (which I, personally,
am LOVING!) It snowed just a tad yesterday
(Christmas Day) and my oldest son was
ecstatic – he & his oldest son (12) LOVE to go
snowboarding in the winter – however –
the snow all melted! Today it got up to 45
degrees F.!!! YAY! (I’ve lived in good old
Michigan all my life so I KNOW this will
not be the end of snow for us – just hoping
we don’t really bad snowfalls (has happened
in years past) – will just have to wait & see.

Hope your holiday went very well and you
were able to enjoy time with friends/family,
some good food and great company.

Hugs;

Pammie

More Holiday Recipes!

We had a very light ‘dusting’ of snow last night (not enough to even worry about!). I noticed that our weather now says some freezing rain/snow possible tomorrow – oh well, we knew it was to be expected.

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

Soft Cinnamon Roll Cookies

3/4 C. butter, softened
1 C. sugar
1/2 tsp. vanilla
3 C. flour
1 tsp. baking soda
3/4 C. buttermilk

Filling:

2 T. butter, softened
1/2 C. brown sugar
1-2 T. cinnamon

Glaze:

2 C. powdered sugar
1/2 tsp. vanilla
3-4 T. milk

In large bowl cream butter & sugar
until creamy; mix in vanilla. Add baking
soda to buttermilk & stir. Add 1 C. flour
slowly to butter mixture until combined.
Pour in buttermilk/soda & mix until
combined. Add rest of flour to mixture &
mix just until combined (do not over mix).
Refrigerate dough at least 1 hour
=
Preheat oven 350 degrees F.
Spray cookie sheets with nonstick cooking
spray (or) line with parchment paper.
Generously flour countertop with flour. Turn
out dougn onto flour & shape into an approx.
12″ X 8″ rectangle, about 1/4″ thick. (Dough
will be very sticky). Spread butter evenly over
dough then sprinkle with brown sugar &
cinnamon. Roll up dough from long side, slowly
nudging it up as tightly as possible without
breaking the dough (don’t worry if there are some
little places that open up – lightly pinch them closed).
Refrigerate about 15 minutes then slice into 1″ slices,
wiping the sharp knife between cuts. Place cookies
on prepared sheets, at least 2 1/2 inches apart –
they will spread. Lightly reshape cookies into circles,
if needed, making sure the cinnamon sugar is showing
in spirals. Bake 18-20 minutes until lightly browned.
Transfer baked cookies to wire racks immediately to
cool.

After they’ve cooled: mix glaze ingredients until
smooth & desired texture – spoon glaze to completely
cover cookies & give them enough time to set up
before serving.  Serves 12

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

Mashed Sweet Potatoes w/Browned Butter

2 lb. sweet potatoes, fully baked/slightly
cooled
1/2 C. heavy cream
2-4 T. brown sugar
1 stick butter, divided
salt/pepper
nuts for topping (optional),
pecans, walnuts, your choice

While potatoes are cooling make browned
butter: Cut 5 T. butter into small pieces &
place in saucepan over medium heat – melt.
Turn up heat to medium-high & allow to start
a small boil. Continue stirring so butter solids
don’t stick or burn on bottom – continue
stirring gently making sure the solids aren’t
sticking to bottom & so it doesn’t boil over.
After 5-10 minutes butter will start to turn a
nice caramel color & start to smell fragrant
(it has a very nutty smell & taste when browned).
BE VERY careful not to allow butter to burn (it
can go from brown to burned very quickly.).

Peel slightly cooled potatoes & place in a large
bowl-mash using a potato masher or elec. mixer.
Add cream, remaining butter & 2 T. brown sugar.
Use remaining potato water to thin out your potatoes
to your liking. Season with salt/pepper & adjust
sweetness with more brown sugar, as needed.
From here you have 2 choices: Mix in browned
butter completely or pour it over the top when
serving. Top with chopped nuts & serve.
Serves 4

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

Sausage Quiche Squares
(appetizer)

1 lb. bulk pork sausage
1 C. shredded Cheddar cheese
1 C. shredded Monterey Jack cheese
1/2 C. finely chopped onion
1 (4 oz) can chopped green chilies
1 T. minced jalapeno pepper (optional)
10 large eggs
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet cook sausage until no longer
pink; drain & place in prepared dish.
Layer with cheeses, onion, chilies &
jalapeno (if using). In a bowl beat
eggs & seasonings – pour over cheese
in dish. Bake, uncovered, until a knife
inserted into center comes out clean –
18-22 minutes. Remove from oven &
cool 10 minutes then cut into 1-inch
squares.  Makes about 8 dozen

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

Cookie Dessert Bread

2 (5 oz, ea) tubs Vanilla Greek yogurt
1 1/2 C. self-rising flour
1/2 C. sour cream
1 1/2 C. Chocolate chips & 1/3 C. for topping
1 T. vanilla

Glaze:
1 C. powdered sugar
1 T. vanilla
1-2 tsp. milk or heavy cream (can use non-dairy
milk)

NOTE: you can use all non-dairy yogurt in place
of Greek yogurt & sour cream
=
Spray a bread loaf pan with nonstick cooking
spray.
Preheat oven 350 degrees F.
In medium bowl combine flour, sour cream,
sugar, yogurt, vanilla & choc. chips (reserving
1/3 C. extra for topping) – mix well. Pour
mixture into prepared pan & bake 45 minutes
to 1 hour. Check at 45 minutes – bake until a
toothpick inserted into center of loaf comes out
clean. Let cool completely then invert to a wire
rack to finish cooling.

Glaze:

While bread is baking, make glaze. Mix
powdered sugar, vanilla & milk/heavy cream
together (add milk, a little at a time, so that
it doesn’t turn too watery). Pour glaze over
cooled bread & top with choc. chips.
Serves 16

(recipe: wishesndishes.com)
——————————————

Crockpot Horseradish Cheese Spread

2 lb. box Velveeta cheese, cut into
cubes
1 C. mayonnaise
1 (4 oz) jar cream horseradish
2 (4 oz, ea) jars diced pimentos, drained
dash hot sauce

Crackers – for dipping
=
In 4 qt. or larger crockpot place Velveeta
cubes, mayo, horseradish, pimentos & hot
sauce – stir. Cover & cook on High about an
hour 45 minutes, stirring about every 30
minutes. (NOTE: you can also heat this
on the stovetop in a saucepan, stirring
often). Spoon sauce into serving containers
with lids & refrigerate at least 4 hours.
Serve with crackers. Serves 25

(recipe: themagicalslowcooker.com)
—————————
Crockpot Brown Sugar Meatloaf

3 lb. extra lean ground beef
1 1/4 C. Italian seasoned bread crumbs
1 C. milk
4 large eggs
2 pkts. dry onion soup mix
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground ginger

Topping:
2 C. ketchup
1 C. brown sugar (light or dark)
2 tsp. Worcestershire sauce

Line crockpot with a crockpot liner or
spray insides with nonstick cooking spray.
Using your hands, in large bowl combine
ground beef, breadcrumbs, milk, eggs,
soup mix, salt/pepper & ginger. Place
mixture in bottom of crockpot & shape
into a loaf shape, keep it away from the
sides of the crockpot. Cover & cook on
Low 6-7 hours (until meat thermometer
inserted into center of loaf reads 160
degrees F.) About 1/2 hour before
end of cooking time  in small bowl
mix ketchup, brown sugar & Worc.
sauce – evenly spread over top of loaf;
finish cooking. Carefully remove loaf
from crockpot by either pulling the
liner with meatloaf inside or use
2 spatulas to lift loaf up & out of
crockpot. Place on a serving platter.
Serves 10

Freezer Instructions: Mix meatloaf
together & place in a 1 gallon ziplock
freezer bag (or foodsaver bag) – flatten
as much as possible inside bag. In 1 qt.
freezer bag mix topping ingredients. Seal
& freeze with meatloaf – Place smaller
bag inside bag with meatloaf & seal
larger bag closed by hand (or seal using
Foodsaver). Label bag with date prepared,
name of recipe, ingredients & cooking
instructions. Lay bag flat in freezer & allow
to freeze for several hours; then you can
stand the bag upright if needed. Contents
of meal must be allowed to thaw completely.
Remove from freezer, place in fridge until
completely thawed (about 24 hours). Remove
topping bag & set on a plate in fridge until
needed. Follow remaining directions in
recipe.

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

Crockpot Crustless Brown Sugar Pumpkin
Pie
(Done in crockpot with removable insert)

1 (15 oz) can pumpkin puree (Libby’s)
1 (12 oz) can evaporated milk
2 eggs
3/4 C. brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. salt

Line crockpot with foil & spray with nonstick
cooking spray*. Mix all ingredients in medium
bowl using a whisk, until smooth. Pour mixture
into prepared crockpot; cover & cook on High
2 1/2 hours until filling is set KEEP LID ON FOR
ENTIRE COOKING TIME. When cooking time is
done, remove lid. Remove ceramic insert from
base & place on a cooling rack 30 minutes.
(Poster serves hers with ice cream – if you want
to serve this cold, place insert in fridge.
Serves 8

*Poster uses 2 pieces of heavy-duty foil- she
makes a bowl at the bottom of the crockpot &
layers each piece on top of the other. She also
notes that it is easier to remove the foil with
the pie in it
after pie has cooled completely.

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

Crockpot Spinach & Artichoke Dip

8 oz. cream cheese, softened/cubed
2 cloves garlic, minced
1 (14 oz) jar/can artichoke hearts, drained
& chopped
1 C. mayonnaise
1/3 C. sour cream
1 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese

Place all ingredients in 2.5 to 3.5 qt. crockpot-
stir to combine. Cover & cook on Low 2-3
hours, stirring occasionally until dip is hot &
all cheeses have melted. Serve in a bowl or
from crockpot on Warm setting.
Serves 10

NOTE: This dip can easily be turned into a
pasta sauce by adding 2-3 C. milk, Half & Half
or cream after dip has cooked. Slowly stir in
milk until it reaches a pourable consistency.
Serve over any type of cooked pasta..

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

Crockpot Chili Cheese Dip

2 cans Ro*TEL (poster used 1 can Mexican-
style & 1 can Chili Fixin’s)
1 can Wolf brand chili – homestyle flavor
1 (32 oz) pkg. Velveeta, cubed
1 T. chili powder

Pour Ro*Tel in bottom of crockpot; add
Velveeta & pour Wolf’s chili on top.
Sprinkle top with chili powder & stir.
Cover & cook on Low 1 hour, stirring
occasionally. If cheese has not blended,
cook another 1/2 hour, stirring
occasionally. Serve with corn chips for
dipping. Serves 12

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

Sugar & Spice Pecans

1 egg white
1 T. water
1 C. sugar
1 tsp. salt
1 tsp. cinnamon
1 lb. pecan halves (about 2 C.)
(can use other nuts)

Preheat oven 300 degrees F.
Lightly grease a large, rimmed baking
sheet. Place egg white & water in a
bowl – beat using elec. mixer until
frothy. In a separate bowl, stir together
sugar, salt & cinnamon until well blended.
Pour pecans into frothed egg whites & stir
to coat well. Take a handful of nuts at a
time & gently toss them in the sugar
mixture with your fingers. Place on a
baking sheet & bake 30-40 minutes,
stirring every 10 minutes.

(recipe: southernplate.com)

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

Hope all of your holiday plans are coming
together nicely.

Hugs;

Pammie

Aaaand we’re on the ‘Home Stretch’!

Went out bright & early today to FINISH UP the shopping! Our middle son will be turning 30 Jan. 4th and I noticed in an ad for our local store: Meijers, that they had out the movie: “The House with a Clock in it’s Walls” – saw the previews last month and thought he would really enjoy this one, so got it today (along with a big bag of pistachios for my husband’s Christmas stocking). I’ve been going over the ‘food list’ for Christmas dinner and realized I didn’t have any desserts – good old Meijers bakery is GREAT for that so I picked up a really big pumpkin pie and a smaller sliced/variety cheesecake (with flavors like Lemon/Lime, Raspberry Swirl) – that should do the trick.

Going by our local Clark gas station today: $2.09/9 a gallon for gas! WOW! I really don’t remember seeing it that low in many, many years!

I survived my special needs group’s Christmas party Wednesday evening. This is the very FIRST time I have ever finished out the night and my back/legs/feet/hips were good – no pain! When we did the Harvest Party I was almost crawling at the end of the night attempting to walk across the gym for the 1,000th time – I decided NOT THIS TIME! I measured my walking and only did the entire gym a few times – YES! Spent yesterday sitting in my recliner knitting & relaxing – that was really nice.

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

Cranberry Orange Bundt Cake

Cake:
2 C. flour
2 tsp. baking powder
1/4 tsp. salt
3 T. orange zest
6 T. orange juice, divided
1 C. butter, softened
1 C. brown sugar
1/2 C. granulated sugar
4 eggs
1 tsp. vanilla
1 C. white chocolate chips

Glaze:
1 C.  white chocolate chips,
3 T. orange juice
dash salt


Preheat oven 325 degrees F.
Spray a Bundt pan generously with
nonstick cooking spray & dust lightly
with flour (or use spray that also has
flour in it). In small bowl place flour,
baking powder & 1/4 tsp. salt – mix
to combine. In large bowl of stand
mixer add butter, brown & gran.
sugars – beat until fluffy, about 2
minutes. Add eggs – mix 1 minute.
Add orange zest, orange juice & vanilla;
mix until combined. Add dry flour bowl
ingredients to wet & beat 1 minute –
scrape down sides of bowl to ensure
all ingredients are well incorporated.
Add 1 C. white choc. chips & 1 1/2
C. fresh or frozen cranberries – mix
to incorporate then pour into prepared
pan – smooth top evenly. (batter will
be very thick).
Bake 45-55 minutes until a toothpick
inserted into middle of cake comes out
clean. Remove from oven & allow to
cool in pan 10 minutes. Place a wire rack
over top of pan, invert pan so that cake
is now on wire rack. Allow cake to cool
completely before adding glaze.

Glaze:
In medium pan on stove: add 1 C. white
choc. chips, 3 T. orange juice & dash salt
– stir over medium-high heat until chocolate
has melted & is smooth – drizzle over cooled
cake. Serves 12

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

Crockpot Chocolate Fudge

10 oz. chocolate chips (semi-sweet
or milk chocolate)
1 (16 oz.) tub prepared cake frosting
=
Optional toppings:

crushed peppermint candies, chopped
nuts, candy sprinkles, dried fruit,
chopped candy bars
=
Scoop frosting into bottom of 3 qt. crockpot;
add choc. chips & stir to combine. Cover &
cook on Low 1 to 1 1/2 hours. While choc.
mixture is cooking, line a 8 X 8″ baking pan
with parchment or waxed paper, leaving
paper on each side overhanging. Once choc.
mixture is melted, stir well to make sure
all is well combine & all chips are melted.
Pour mixture into prepared pan & spread
to smooth top evenly. Sprinkle top with
crushed peppermint candies, sprinkles,
chopped nuts or topping of your choice
(optional), pressing topping lightly with
your hand to make sure it sticks to fudge.
Refrigerate 2-3 hours. Cut cooled fudge
using a sharp knife. Makes 16 squares

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

Crockpot Green Beans w/Bacon

8 slices bacon, cut into small
pieces/cooked until crispy
2 lb. rinsed/trimmed fresh green
beans
1/2 C. yellow onion, diced/sauteed
with bacon until transparent.
1 potato, diced
1 1/2 C. chicken broth or stock
salt/pepper, to taste

Lightly spray insides of crockpot
with nonstick cooking spray. Add green
beans, black pepper, bacon (& drippings)
to crockpot – stir to make sure all are
mixed well. Add diced potatoes & broth/
stock – salt/pepper – to taste*. Cover &
cook on Low 6-8 hours or High 3-4
hours until beans reach your desired
level of tenderness. – adjust seasonings
to your liking & serve immediately.
Serves 8

*Poster says she frequently omits salt as
the bacon gives enough salty flavor.

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

Sausage Cheese Balls

3 C. Bisquick baking mix
1 lb. uncooked bulk pork
sausage
4 C. shredded Cheddar cheese
1/2 C. grated Parmesan cheese
1/2 C. milk
1/2 tsp. dried rosemary, crushed
1 1/2 tsp. chopped fresh parsley (or 1/2
tsp. dried flakes)

Barbecue or chili sauce, for dipping

Preheat oven 350 degrees F.
Lightly grease bottom & sides of a jelly
roll pan or shallow casserole dish. In
large bowl mix all ingredients except
sauces for dipping, mix using your hands
or a spoon. Shape mixture into 1-inch
balls & place on pan. Bake 20-25 minutes
until brown. Immediately remove from pan.
Serve warm with dipping sauce.

Can be made ahead:
Cover & refrigerate unbaked balls up to
24 hours. Bake as directed. Cover & freeze
any unbaked balls up to 1 month. Preheat
oven 350 degrees.

Place frozen balls on ungreased cookie sheet
& bake 25-30 minutes until brown.

Place 6 frozen balls on a microwaveable plate;
loosely cover with waxed paper & microwave
on High 45 seconds to 1 minute until heated
through.

(recipe: Mike Suddaby-Facebook)
—————————————–
Ham & Cheese Rollups

1 (8 oz) tube crescent roll dough
1/2 lb. deli sliced ham
2 T. Dijon mustard
8 oz. sliced Swiss cheese
4 T. butter, melted
1/4 tsp. garlic powder
2 T. chopped parsley
1 tsp. poppy seeds

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray. On a lightly
floured surface unroll dough &
separate the sheet into rectangles.
Pinch the perforations to seal. Spread
mustard onto each rectangle; top with
sliced ham & cheese. Starting with one
short side, roll up each rectangle, pinching
edges to seal. Cut each roll into 5-6 slices &
place, cut sides up, in baking pan.
In small bowl whisk melted butter, garlic powder
& parsley – brush over pinwheels then sprinkle
poppy seeds on top. Bake 12-15 minutes until
rolls are golden. Makes 6 servings

(recipe: delish.com)
——————————–

Overnight Blueberry French Toast
Casserole

12 slices day-old bread, cut into 1-inch
cubes (Italian bread works best)
2 (8 oz, ea) pkgs. cream cheese, cut into
1-inch cubes
1 C. fresh or frozen blueberries
12 eggs, beaten
2 C. whole milk
1 tsp. vanilla
1/3 C. maple syrup
1 C. granulated sugar
2 T. cornstarch
1 C. water
1 C. fresh or frozen blueberries
1 T. butter

Lightly grease a 9 X 13″ baking dish. Arrange
half bread cubes in dish & top with cream
cheese cubes. Sprinkle 1 C. blueberries over
cream cheese & top with remaining bread
cubes. In large bowl mix eggs,  milk, vanilla &
syrup – pour over bread cubes. Press the cubes
down a bit to ‘soak’ them in mixture. Cover
tightly & refrigerate overnight.

Remove bread cube mixture from fridge
30 minutes before baking.
=
Preheat oven 350 degrees F.
Cover with foil & bake 30 minutes. Uncover,
continue baking 25-30 minutes until center
is firm & surface is lightly browned. In medium
saucepan bring sugar, cornstarch & water to
a boil, stirring constantly – cook 3-4 minutes.
Mix in remaining 1 C. blueberries. Reduce heat
& simmer 10 minutes, until blueberries begin
to burst. Stir in butter & pour over baked
French toast. Serves 16

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

Crockpot Swedish Meatballs

1 T. butter
1 lb. sliced fresh mushrooms, sliced
1 (14.5 oz) can beef broth
1 (10 3/4 oz) can cream of chicken soup,
undiluted
1 envelope Lipton beefy onion soup mix
1 (24 oz) pkg. frozen fully-cooked Swedish
meatballs (OR) 1 (26 oz) pkg. frozen fully
cooked homestyle meatballs
2/3 C. sour cream
2 T. minced fresh parsley (or) 2 tsp dried

Hot cooked noodles or mashed potatoes
to serve 10 (Optional)

In large skillet heat butter over medium-high
heat. Saute mushrooms until tender, 4-5
minutes – place in crockpot. Stir in broth,
chicken soup & soup mix – stir in meatballs.
Cover & cook on Low 5-6 hours, until flavors
blend. Stir in sour cream & Parsley. Cover &
cook until heated through, about 15 minutes.
Serve with cooked noodles or mashed
potatoes to serve 10

(recipe: tasteofhome.com)
——————————-
Cream Cheese Mints

1 (8 oz) pkg. cream cheese, softened
3 T. butter, softened
7-8 C. powdered sugar (start with 7,
reserve 1 C. for dipping later)
4-6 drops peppermint oil
(food coloring, if desired)

In large bowl place cream cheese, butter
& peppermint oil – using elec. mixer,
beat until fluffy. Add 7 C. powdered
sugar & beat again until dough is like
in consistency. It will seem stiff & dry at
first but after a minute or two it will
come together. (you can add coloring
at this point, if desired.) (If it’s too dry
to form balls after you’re done mixing,
add 1 T. milk & mix again.) Form into
small 1 inch balls & place on waxed paper.
Roll each ball in powdered sugar &
flatten slightly with your fingertip/
a fork/back of a spoon/bottom of a
glass or a tiny
seasonal pastry stamp. Allow mints
to dry a few hours before storing. If
they will be eaten in a day or two, you
can leave them out in an airtight
container – for longer storage, place
in fridge. Makes about 80 1-inch mints.

(recipe: southernplate.com)
==================

I’m thrilled our weather is still ‘good’ – today
it’s kind of misty/foggy & gloomy with temp.
at 38 degrees F. Looking at our weather
for the next week there are a few hints of
snow, but nothing showing any accumulation
so we can just hope it melts! (even Christmas
Day it says “chance of snow after 1 p.m., mostly
cloudy high near 34”. If we stay that way I’ll be
happy – Why, you ask? Because you can WALK,
DRIVE, TRAVEL
without worrying about slipping,
falling or getting into an accident when your car
slides on the roads!

Stay safe, warm and REMEMBER TO REST WHEN
YOU CAN!
If you ‘over-do’ it, you won’t have the
energy you need to get all your ‘stuff’ done! (that
is spoken from great experience in that area!).
I have babysitting at 1 p.m. today and have been
rejoicing in that TODAY is the only day I’ve had to
do that this week! YAY! (Don’t get me wrong – I
love my baby grandson but I also love my OWN
time) – at least I get a lot of knitting done when
sitting! (but then, I usually come home really
tired, so glad dinner is something simple:
steak & eggs – found 3 nice steaks on sale so
dinner will be easy!)

Hugs;

Pammie

More Catching Up to get done

Lately my days/weeks have been jam-packed with at least ONE thing to get done every day; that’s fine but it really makes planning for said things difficult when I don’t know when I’m going to be babysitting! Was kind of holding my breath yesterday (HOPING I wouldn’t get a text) – we spent a good 3 hours at the car dealership waiting for them to install a part on my van heater. I was really wondering WHY it was taking so long since they ordered the part & assured me it would be in Monday. (turns out they had to remove the entire dashboard to get to the heater part!). Finished knitting the peach baby blanket and (silly me) didn’t bring any other knitting – was REALLY getting bored: read 6 magazines, ate a little of their free popcorn, drank some free coffee – finally we were ready! Since I didn’t get ‘the text’, was able to get almost all the grocery shopping done for the coming holiday. I wanted to give one of our adult helpers in my special needs group a loaf of some sort of fruit bread – finally settled on Apple Cinnamon (and will add applesauce instead of water) to the mix (YES-I’m always looking for a QUICK fix for baking, so I bought a mix!).  Also, every year we give our mail person/lady a plate of cookies so I bought some at our local grocery store – they look homemade, so we’re good there! (CHECK! One more thing off my to-do list!). Tonight is my Panera Knit/Crochet group’s Christmas gathering. I like to treat the ladies to Panera chocolate chip cookies & I add mini candy bars to the platter – my way of saying Thanks for being a part of my group. (Ordered Panera cookies on line – CHECK!). HOPEFULLY after tomorrow night I’ll be pretty much free of the dreaded ‘GOT-TO-DO’S’! Was able to purchase most of what I put in my guys Christmas stockings at the drug store today so that’s also done! CHECK!

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

Cake Mix Snickerdoodle Cookies

1 (16.5 oz) box deluxe moist yellow
cake mix
2/3 C. butter, softened
2 eggs
1/2 C. sugar
3 tsp. cinnamon

In large bowl combine
dry cake mix, butter & eggs – chill
1 hour.
=
Preheat oven 350 degrees F
Spray a baking sheet with nonstick
cooking spray. In a small dish mix
sugar & cinnamon together. Roll
dough into 1-inch balls & roll in
cinn/sugar mixture – place on
prepared baking sheet 2 inches
apart. Bake 10-12 minutes
Makes 25-30 cookies

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

Apple-Cranberry Crumb Bars

1/2 C. butter
1 box (2 layer) yellow cake mix
2 eggs, divided
1 tsp. cinnamon
2 (8 oz, ea) pks. cream cheese,
softened
1/2 C. sugar
2 Gala apples, peeled/chopped
1 C. fresh or frozen cranberries

Preheat oven 350 degrees F.
Line 9 X 13″ baking dish with foil, with
ends of foil extending over sides. Micro-
wave butter in large microwaveable bowl
on High 1 to 1 1/2 minutes until melted.
Add dry cake mix, 1 egg & cinnamon; beat
using elec. mixer until blended. Press 2/3
of dough onto bottom of prepared pan. Beat
cream cheese & sugar using elec. mixer until
blended. Add remaining egg; mix well-spread
over crust & top with fruit. Pinch small pieces
of remaining dough between your fingers; press
lightly into cream cheese layer. Bake 45-50
minutes until center is almost set. Cool completely
& refrigerate 1 hour. Using foil ‘handles’, lift
dessert from pan before cutting into bars.
Makes 32 bars

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

Crockpot Bacon/Cheeseburger Dip

1 lb. lean ground beef or turkey
8 oz. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz.) can diced tomatoes with
green chilies
1 (6 oz) pkg. real bacon bits, divided:
(reserve 2 T. for garnish)
1 tsp. dried parsley

Assorted dippers
=
Brown ground meat in large skillet/drain.
Over Low heat, stir in cheeses, tomatoes &
juices, bacon bits; cook, stirring frequently
until all is heated through & well blended.
Pour into 2 qt. crockpot; cover & cook on
Low 2-3 hours, stirring occasionally. Stir in
parsley & sprinkle with remaining bacon bits
just before serving.

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

Crockpot Breakfast Casserole

1 (30 oz) pkg. frozen shredded
hash brown potatoes
1 lb. bulk pork sausage, cooked/
drained
1 medium onion, chopped
1 (4 oz) can chopped green chilies
1 1/2 C. shredded Cheddar cheese
12 large eggs
1 C. milk (2%)
1/2 tsp. salt
1/2 tsp. black pepper

Spray insides of crockpot with nonstick
cooking spray. Layer half of potatoes,
sausage, onion, chilies & cheese – repeat
layers. In large bowl whisk eggs, milk,
salt/pepper – pour on top of mixture.
Cover & cook on Low 7-9 hours or until
eggs are set. Serves 12

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

Farmers Casserole  (OVEN)
(overnight recipe – possibly
breakfast?)

3 C. frozen hash browns
3/4 C. shredded Monterrey Jack or
Pepper Jack cheese
1 C. cooked, cubed ham
1/4 C. chopped green onion
4 eggs, well beaten
1 (12 oz) can evaporated milk
1/4 tsp. black pepper
1/2 tsp. salt

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Arrange hash browns evenly
on bottom of dish; sprinkle top with cheese,
ham, onions. In a small bowl combine eggs,
evap. milk & seasonings – pour over potatoes/
cheeses. Refrigerate overnight.

Preheat oven 350 degrees F.
Bake casserole 40-50 minutes until set.
Let rest 5 minutes then cut & serve.

(recipe: food.com/Mike Suddaby/FB)
—————————

Grandma’s Sweet & Sour Meatballs

2 lb. lean ground beef
2 C. plain bread crumbs
1 C. milk
1 egg
salt/pepper, to taste

Sauce:
1 C. chopped green bell pepper
1 (20 oz) can pineapple chunks in
juice (including juice)
1 C. chopped onion
2/3 C. brown sugar
1 C. ketchup
1 C. water
4 T. vinegar
4 T. Worcestershire sauce

Cooked rice, noodles or
mashed potatoes to serve 10

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking spray.
Mix all ingredients in large bowl –
form into balls & place on prepared
dish in single layer. Combine all
sauce ingredients in another bowl &
pour over meatballs. Bake 1 hour
uncovered. Serve over cooked noodles,
rice or mashed potatoes.  Serves 10

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

Reuben Nachos

1 large bag bagel chips
1/2 lb. deli corned beef, chopped
into bite-sized pieces
1/2 C. sauerkraut
1 1/2 C. shredded Swiss cheese
1 T. horseradish
Russian salad dressing, for serving
2 T. chives, finely chopped

Preheat oven 350 degrees F.
Scatter an even layer of bagel chips
on large rimmed baking sheet. Top
with half of sauerkraut, cheese &
horseradish. Add second layer of
bagel chips & top with remaining
sauerkraut/cheese/horseradish. Bake
until cheese is melted & chips are
slightly golden, about 10-15 minutes.
Drizzle nachos with Russian dressing
& garnish with chives. Serve warm.
Serves 8

(recipe: delish.com)
———————————–

Best Chicken Ever

4 boneless, skinless chicken
breasts cut in half (long way)
1 pkt. Ranch salad dressing mix
3/4 C. Panko bread crumbs
3/4 C. Parmesan cheese, grated
1/2 C. melted butter

Preheat oven 350 degrees F.
Spray a medium baking dish
with nonstick cooking spray.*
In medium bowl mix Ranch mix,
bread crumbs & Parmesan cheese.
Rinse chicken & pat dry using paper
towels. Melt butter in medium
microwaveable bowl. Dip each
piece of chicken into melted butter,
covering both sides. Press each
side of chicken in breading mix &
place in prepared dish. Sprinkle
rest of breading mix over chicken.
Bake 45 minutes.

*Poster also lined the baking dish
with foil, then sprayed with nonstick
spray – this prevents chicken sticking.

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

Easy Pistachio Pie

8 oz. cream cheese, softened
1 (3.4 oz) pkg. Jell-O pistachio instant
pudding mix
1 (20 oz) can crushed pineapple with
juices
1 C. miniature marshmallows
1 (8 oz) tub Cool whip (OR) 1 C.
heavy whipping cream whipped to
stiff peaks
1 prepared pie crust* baked & cooled

In large bowl beat cream cheese &
dry pudding mix until light & fluffy. Beat
in crushed pineapple with juices – stir
in marshmallows. Fold in Cool Whip
(or whipped cream). Spoon mixture
into pie crust & chill at least 2 hours.
Optional Toppings:
Beat whipped cream & powdered sugar
together until stiff peaks form – pipe
on top of pie.
Maraschino cherries
Chopped pistachios

*Poster uses Nilla Wafer Pie crust
There is enough filling for a 9.5 inch
pie plate – you can serve extra filling
as a dessert.

(recipe: momontimeout.com)

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

Hope all of your holiday plans are coming
together for you. I’m a List Maker – you will
find me with lists all over the place; my
attempt at trying to NOT FORGET anything!
(Example: today I had THREE grocery lists-
one for each of the two small grocers very
near to my house, One list for CVS and another
for Krogers). I read each of the store’s flyers
and then made my lists according to who had
the best prices for the items I needed to buy.
(Wish I’d remembered to bring my Kroger
list with me – planning on going there Weds.
but without that list I couldn’t remember who
had the best price on cream cheese or stick
butter, just to mention a few things . . . sigh).
(another example – while waiting at a red light
I suddenly remembered I needed to get gas
so I wrote that in BIG letters at the bottom
of my grocery list – just so I wouldn’t FORGET!)
…it worked!

Enjoy your day – enjoy your plans and try NOT
to STRESS over all the little things. NO MATTER
WHAT – life goes on. Better it go on with you
not having an ulcer over the stress of the moment.

Hugs;

Pammie

Cookin’ up a big ole pot of Chili!

Even though our weather is not exactly ‘right’ for this time of year in Michigan (it’s in the 40’s today & sunny – no snow!) I felt like it was time to make a ‘stick-to-your-ribs’ pot of chili. I make a really big batch and it goes quickly with three guys in the house. (I like it because I make it one day then only have to reheat portions for the following days – easy!)

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

Ultimate Sugar Cookies
overnight recipe
(soft cookies – like Lofthouse)

1/2 C. unsalted butter (softened)
3/4 c. plus 2 T. sugar
1 large egg
1 egg white
1 1/4 tsp. vanilla
3/4 C. sour cream
1/4 tsp. salt
3 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda

Frosting:
4 C. powdered sugar
1/4 C. unsalted butter, room temp.
1/4 C. shortening
1/4 C. milk
1/4 tsp. vanilla
1/4 tsp. plus 1/8 tsp. salt
Optional additions:
food coloring
candy sprinkles
=
In medium bowl whisk flour, baking
powder, baking soda & salt. In another
bowl (of stand mixer) using elec. mixer
beat butter on medium speed 1 minute
until fluffy; add sugar & continue beating
until creamy & smooth – 3 minutes. Add
egg, egg white & vanilla; mix until smooth.
Mix in sour cream & salt – beat at Low speed
until combined. Slowly stir in dry ingredients;
beat at Low speed until just combined, scraping
down bowl as needed. Cover bowl & chill
at least 2 hours or overnight.
=
Preheat oven 300 degrees F.
Line 2 large baking sheets with parchment
paper (or a silicone mat). Using a 1 ounce
cookie scoop (or-roll dough into balls a little
smaller than a golf ball). Fill a cup with water
& moisten your fingertips as you press each
ball onto parchment paper. Form balls into
a circle that is about 2 1/2 inches in diameter.
Leave about 1/2 inch between cookies on
sheets. Bake 14-16 minutes until dough has
puffed up & is firm (do not let them brown)
Transfer to a wire rack & cool completely
before frosting.
===
Frosting:
In large bowl combine powdered sugar, butter,
shortening, milk, vanilla, salt & food coloring-
mix until well combined. Once cookies have
cooled completely, frost & add sprinkles (if
using). Allow frosting to set then store in air-
tight container.  Makes 28 cookies

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

Easy Jalapeno Popper Bites
(appetizers)

8 oz. cream cheese, softened*
3-4 green onions, thinly sliced
2 jalapeno peppers/seeded/diced-
use less or more depending on preference)
8 slices bacon, cooked/crumbled
8 oz. Pepper Jack cheese, shredded
4 oz. sharp Cheddar cheese, shredded
48 tortilla Scoops chips

Preheat oven 350 degrees F.
Line 2 large baking sheets with
parchment paper. In medium bowl
stir cream cheese, green onions, jalapenos,
bacon, Pepper Jack & Chedd. cheese.
Place Scoops chips on baking sheets &
spoon a rounded teaspoon of filling into
each chip. Top with additional bacon &
cheese if desired. Bake 8-10 minutes until
filling is bubbly & cheese is melted.
Serve immediately.

*can use light cream cheese also

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

Crockpot Cashew Candy Clusters

24 oz. unsalted dry roasted cashews
4 oz. unsweetened dark baking
chocolate
12 oz. semi-sweet chocolate chips
2 lb. vanilla almond bark
1 tsp. vanilla

Lay out paper (or foil) cupcake liners
(about 50) on a flat surface.
Spray 5 qt or larger crockpot insides
with nonstick cooking spray. Add
cashews, dark choc., choc. chips &
van/almond bark to bottom of crockpot.
Cover & cook 1 hour on LOW, stirring
every 15 minutes using a rubber spatula.
Continue cooking 1-2 hours more, stirring
every 30 minutes until all chocolate is
melted. Stir in vanilla extract. Using a
large kitchen spoon, scoop mixture into
cupcake liners & allow to cool completely
before eating or packaging. Makes about 50

NOTE: You can also add pretzel bits, dry
cereal, different nuts (or mini marshmallows
at very end as you’re spooning mixture into
cupcake liners).

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

Apple Cider Ham

9-10 lb. fully cooked, smoked,
bone-in half ham
whole cloves (optional)
1 3/4 C. apple cider (or apple juice)
divided*
2/3 C. light brown sugar
1/3 C. pepper jelly
1/4 C. honey
3 T. yellow mustard
1/2 tsp. Creole/Cajun seasoning
(or to taste) optional

Preheat oven 350 degrees F.
Line a roasting pan (that is just large
enough for the ham) with foil. Add
another section of foil for wrapping
loosely around ham. Trim ham of
excess fat & score on top of ham,
about 1-inch apart, creating a diamond
pattern. Stud pattern with whole cloves
if desired. Place ham, cut side down in
pan. Pour 1 C. apple cider on bottom of
pan, cover ham loosely with another
sheet of foil. Bake 30 minutes.
(Meanwhile):
In medium bowl combine brown sugar,
pepper jelly, honey, mustard & Creole/
Cajun seasoning to form a thick paste.
Remove ham from oven & uncover.
Pour brown sugar mixture over ham
using a spatula to spread all over. Add
remaining cider to bottom of pan; cover
ham loosely & cook 1 1/2 – 2 hours
longer, depending on size of ham,
basting with pan juices about every
20 minutes.
Remove foil for last 20
minutes of cooking time. Let rest 15
minutes before carving; dredge cut
slices in drippings before plating.
Serves about 12

*can also substitute ginger ale, Sprite
or 7UP.

NOTE: You can also garnish ham with
pineapple rings & cherries last 20
minutes of cooking time.

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

Tex-Mex Breakfast Casserole
(overnight recipe)

1 (14.5 oz) can diced potatoes (or
1 3/4 C. cooked/diced potatoes)
2 links cooked Chorizo sausage,
diced (3 1/2 oz)
2 (4.5 oz, ea) cans chopped green
chilies,undrained
2 C. shredded Colby-Monterey Jack
cheese
12 large eggs
1/2 C. chopped scallions
1/2 tsp. seasoned salt (like Adobo)
1 jalapeno pepper, sliced thin (seeded,
if desired)
4 oz. (1 small) Haas avocado, sliced
1 C. chunky mild salsa

Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place potatoes
in dish & top with chorizo, green chilies
& 1 C. cheese. In medium bowl beat
eggs, scallions & seasoning salt using a
whisk until well blended – pour over
potato mixture. Cover & refrigerate
overnight.
=
Remove from fridge
Preheat oven 325 degrees F.
Bake, uncovered, 55-60 minutes until a
knife inserted near center comes out
clean. Top with remaining 1 C. cheese &
jalapeno slices. Bake 2 more minutes until
cheese melts. Cut into 10 squares & serve
with salsa & avocado. Serves 10

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

Company Rice

1 rib celery, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 T. butter
5 C. chicken broth
1 C. uncooked wild rice
1 C. uncooked long grain rice
2/3 C. dried cherries or cranberries
1/2 C. chopped pecans, toasted

In large sauce pan saute celery, carrot &
onion in butter until tender. Stir in broth
& wild rice – bring to boil. Reduce heat,
cover & simmer 25 minutes. Add long-
grain rice, cover & simmer 20 minutes
longer. Stir in cherries; cook 5 minutes
longer until liquid is absorbed. Just before
serving stir in pecans.
Serves 10

(recipe: tasteofhome.com)
——————————

Crockpot Roasted Garlic Mashed
Potatoes

5 lb. red potatoes, washed, mostly
peeled (or you can completely peel)
& cut into chunks
3 cloves garlic
salt/pepper
1 tsp. chicken bullion granules
1 C. warm water
8 T. butter, divided
1/3 C sour cream
1/2 C. milk

Place potatoes in crockpot & sprinkle
generously with salt/pepper. Place
garlic in center of a small square of
foil & wrap up foil like a Hershey’s
kiss; place bundle in corner of crockpot.
Pour chicken bullion into water & stir
then pour over top of potatoes. Cut 4
T. butter into small pieces & place in
random spots over top of potatoes.
Cover & cook on High 4 hours (or Low
7-8 hours depending on how fast your
crockpot works). When potatoes are
fork-tender, remove tin foil packet,
open it & smash garlic using a fork –
add half of garlic into crockpot (If
you want more garlic flavor, you can
add a bit more after everything is all
mixed together – better to start with
a little bit at first). Pour milk, 4 T.
butter & 1/3 C. sour cream into
crockpot; using elec. mixer, blend
everything together until potatoes
are fluffy & smooth. You can add
more milk if they are too thick.
Taste & adjust seasonings/garlic.
Serves 10-12

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

Chewy Gingerbread Bars

3/4 C. butter, melted
1 C. sugar
1/4 C. molasses
1 egg
2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Cream Cheese Frosting:

4 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 T. milk
1/2 tsp. vanilla
dash salt
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking pan with
nonstick cooking spray.
In bowl of stand mixer or large
mixing bowl pour melted
butter, sugar & molasses -beat
until well combined. Add egg &
beat until smooth. In separate
bowl mix all dry ingredients –
pour mixed dry ingredients into
mixer bowl & beat just until
combined. Press dough into
prepared pan. Bake 15-20
minutes (DO NOT over bake).
It is done when a wooden
toothpick is inserted into center
& comes out clean. Remove pan
from oven & allow to cool completely.
(bars will continue to cook at bit as
they cool.)

Mix all frosting ingredients together
using elec. mixer & beat until smooth.
Frost cooled bars & refrigerate 1 hour
then cut & serve. Store leftover bars
in fridge or freezer.

NOTE: This recipe can be doubled:
Use a large jelly roll pan (11 1/2 X
16″). Bake 20-25 minutes. Follow rest
of recipe directions.

(recipe: jamiecooksitup.net)

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

It’s going to be another crazy/busy week coming up –
just finished the Senior Choir’s Christmas program
this morning so that’s 1 check off – this Wednesday
is my special needs group’s Christmas dinner/program –
after that I’m pretty well FREE of big commitments
(at least until after Christmas!).

Started another baby blanket yesterday that’s a copy
of one I did a few months ago (a Feather & Fan pattern)-
I liked it so well I decided to do another one! Have a
little more knitting to do on the peach colored baby
blanket and a bigger amount of knitting on a red &
white striped scarf for charity (I’m not planning on
getting that done before the holiday).

Hope you are all in good health and enjoying the
Christmas season. I have a tiny bit of baking left
to do (I like to give loaves of bread for some of
my friends & cookies for our mail lady – those are
on my list for this week).

Hugs;

Pammie

 

PS: Gas Prices are now down to: $2.19/9  WOW!!!

Almost there!

Slowly but surely we’re getting the decorating done – ONE tree up/ONE left to do (the tiny one on top of the baby grand piano). Got ALL the house decorations up – YAY! Last night while I was watching the cooking channel my husband comes in and says: “Let’s go – we’re going to try ONE MORE TIME to find your ceramic snowmen.” (Let’s just say I wasn’t really in the mood, but I went, anyway.) He poked & prodded spots I’d already checked multiple times but then . . . he says: “What’s in THIS box?” I said; “I don’t know – it’s not with the Christmas stuff, I didn’t check that.” He says: “Well, isn’t’ that a snowman sticking out?” YEP!!! YAY!!! I was thrilled, been bugged about not finding them for days now (prayed on it, too). While I’m putting them in their respective places he says “Let me see one of those” – he looks on the bottom & goes on line (I’d done this a few years ago but didn’t get anywhere) – turns out he found the company that makes them AND some that were for sale on EBay & Amazon! I checked – he said: “If you really like them – GET THEM!” So . . . long story short – I have three coming in the mail! SUPER! (I leave them up after Christmas because they just cheer up the house a bit).

This is one of them – I just love the details in them – each one looks like it’s knitted, etc. SO CUTE!

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

Pumpkin Cookies w/Brown Butter
Icing

Cookies:
1/2 C. butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 C. canned pumpkin puree
1 egg
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. clove
1 tsp. pumpkin pie spice

Icing:
3 C. powdered sugar
1/2 C. unsalted butter
1/4 C. milk
2 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl cream butter & sugars.
Add pumpkin, egg & vanilla -beat
until well-blended. In another large
bowl combine remaining ingredients
(all dry ingredients). Add dry to pumpkin
mixture & beat until just combined.
Drop on cookie sheets by Tablespoonfuls
& flatten slightly. Bake 10-12 minutes until
edges are lightly browned. Remove cookies
to a wire rack & cool completely.

Icing:
In medium bowl place powdered sugar. Melt
butter in a small saucepan over medium heat,
stirring frequently until golden brown. It will
develop brown flecks & a nutty fragrance –
about 10 minutes. Remove from heat, cool 2-3
minutes & pour over powdered sugar. Add milk
& vanilla – vigorously whisk mixture until smooth.
Icing should be thin enough to spread, but not
runny or drippy. Add additional milk or powdered
sugar as needed, to achieve desired consistency.
Spread approximately 1 T. icing on each cookie.
Allow to set before serving. Makes 36 cookies

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

Creamy Tomato Tortellini Soup

4 (14.5 oz, ea) cans Italian stewed
tomatoes
4 T. flour
4 T. butter, melted
2 tsp. salt
pepper, to taste
1/2 tsp. baking soda
2 C. Half & Half
1 C. chicken broth, warmed
1 (12-24 oz.) pkg. tortellini
(poster used fresh)

Place tomatoes in blender; add flour,
melted butter, salt & a dash or 2 of
pepper – blend until smooth (should
take a few minutes). Pour mixture
into a large soup pot & bring to boil
over medium-high heat, while
stirring. Reduce heat & cook 2-3
minutes.
In a large pot add water & salt –
bring to a boil & add tortellini. Cook
just enough so they are easy to bite
through – a few minutes. Drain & pour
cold water over cooked tortellini. Add
Half & Half & baking soda to tomato
pot -stir to combine. (it will froth up
a bit). Cook & stir occasionally,
until thickened, 8-10 minutes. Add
warmed chicken broth-stir to combine.
Add cooked tortellini just before serving.
Serves 6-8

NOTE: If soup gets too thick, add a bit
more chicken broth

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

Crockpot Salty/Sweet/Crunchy
Goodness (snack bark)

1/2 C. butter, sliced
1 (11.5 oz) pkg. semi-sweet chocolate chips
1/2 C. packed brown sugar
2 T. creamy peanut butter
2 C. corn chips, coarsely crushed
2 C. mini pretzel twists, coarsely crushed

Place all ingredients (except corn chips &
pretzels) in crockpot & stir. Cover & cook
on High 30-90 minutes, stirring occasionally.
Once chocolate is completely melted, add
corn chips & pretzels – gently stir until
everything is well coated. Line a cookie sheet
with parchment paper & spread mixture
evenly with a wooden spoon onto sheet.
Place sheet in fridge about 1 hour until
mixture sets up. Break into pieces &
serve. Serves 10-12

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

Shrimp in Mushroom Cream Sauce

1 lb. small shrimp, peeled/uncooked
3 T. unsalted butter, divided
1 (10.25 oz) can cream of mushroom soup
2 large buttom mushrooms, chopped
1 large clove garlic, finely minced
1 C. heavy cream
kosher salt/black pepper, to taste
2 T. grated Parmesan cheese (OR) Roman
cheese

Cooked basmati rice to serve 4

Melt 2 T. butter in large skillet over medium-
high heat. Add shrimp & cook until pink &
opaque on both sides; remove from pan.
Add remaining 1 T. butter to pan – turn heat
to High. Add chopped mushrooms & garlic,
cooking until mushrooms begin to sear. Mix
soup & cream in small bowl & pour into pan.
Add cheese & heat until soup mixture just
begins to boil. Place shrimp back into skillet &
heat through. Garnish with chopped fresh
parsley if desired.Serve immediately over
cooked basmati rice. Serves 4

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

Christmas Morning Punch

2 C. orange juice
2 C. cranberry juice
1 C. pineapple juice
1 C. ginger ale

Combine all ingredients in a
pitcher – serve cold.

(recipe: facebook)
—————————–

Cheesy Turkey/Bacon Sliders

15 slider buns
1 lb. shredded turkey
1 lb. bacon, cooked
1 (8 oz) pkg. sliced Provolone cheese
1/4 C. butter, melted
3 T. honey mustard
2 tsp. poppy seeds

Preheat oven 350 degrees F.
Slice slider buns horizontally & arrange
bun bottoms in a 9 X 13″ baking dish.
Layer turkey, bacon & cheese on top of
rolls & place tops on buns. Cut in between
the slider buns to separate. In a small
bowl mix butter, honey-mustard & poppy
seeds – brush mixture on bun tops to cover
the buns & drip between them.
Bake 20 minutes. Makes 15 sliders

(recipe: julieseatsandtreats.com)
———————————

Marshmallow Squares

1/2 C. peanut butter
1 (12 oz) pkg. butterscotch chips
1/2 C. butter
3 C. miniature marshmallows

Spray a 8 X 8″ baking pan with
nonstick cooking spray.
In small pot melt butter, chips &
peanut butter over Low heat. Cool,
add marshmallows & pour into
prepared pan. Allow to cool &
cut into squares.

(recipe: deliciousfoodhomemade.com)

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

Our weather is still holding out – (no snow) YAY!
I need to run to the drug store after I finish here –
so nice to not have to fight with scraping snow off
car windows, slipping & sliding on roads; I know it’s
coming but SUPER GLAD it’s not here . . . yet!

Hope your holiday plans are coming together – all
my presents (that I know of) are purchased, just
have to be wrapped (I’m notorious for waiting ’til
the last minute for that).

Stay healthy, warm & in a GREAT HOLIDAY spirit!

Hugs;

Pammie