Sometimes in life you just NEED a ‘down’ day to re-group/gain your strength and your wits – that would be today for me! It’s been a pretty busy week so far with babysitting, grocery shopping, knit group, special needs group, etc. SOOOoo glad to have a FREE/Down day finally! Started out the day finishing up another pair of baby booties (have 13 pairs done for next delivery). One of the ladies in my Panera knit group has now started volunteering at the location where they do all the sewing of the baby gowns; she got to meet the woman who started the project of making & clothing infants who have died. My friend said they were very grateful for our group’s baby booties – that’s always good to hear that something you’re doing makes a small difference somewhere. (She also said that she would be willing to deliver our booties when she goes to volunteer sew – that would save some $$$ on shipping! YAY – another blessing!).
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Hershey Bar Cake
1 box German Chocolate cake mix
1 (3 oz) box instant vanilla pudding mix
3 large eggs
1/3 to 1/2 C. oil (depending on cake
mix brand)
1 1/4 C. water (depending on cake mix
brand)
Frosting:
1 (8 oz) pkg. cream cheese, softened
1 scant C. granulated sugar
1 scant C. powdered sugar
1 (12 oz) tub Cool Whip, thawed
1 C. chopped pecans (or other nuts)
1 giant Hershey bar – grated (not regular
size)
–
Preheat oven 350 degrees F.
Spray & flour two 8″ cake pans. In large
bowl combine dry cake mix, vanilla pudding
mix, eggs & oil/water according to cake mix
directions – beat until smooth & pour into
prepared pans. Bake 35 minutes – remove
& cool layers.
Frosting:
Using an electric mixer, in medium bowl
beat cream cheese & granulated sugar
20 minutes. Add powdered sugar & beat
just until smooth. Fold in Cool Whip, nuts
& grated Hershey bar. Frost cake.
(recipe: 77recipes.com)
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Crockpot Easy Corned Beef & Cabbage
1 large yellow onion, cut into large wedges
4 medium potatoes, peeled/cut into quarters
1 lb. baby carrots
3 C. water
3 cloves garlic, minced
1 whole bay leaf
2 T. granulated sugar
2 T. apple cider vinegar
1/2 tsp. black pepper
3 lb. corned beef brisket
(with spice pkt) cut brisket in half to
fit crockpot, if needed
1 head fresh cabbage, cut into wedges (2-3 lb)
–
In 5-7 qt. crockpot place onion, potatoes &
carrots. In small bowl combine water, garlic,
bay leaf, sugar, vinegar, pepper & contents of
spice packet – pour over vegetables in crockpot.
Place brisket on top, then cabbage. Cover &
cook on Low 8-9 hours until meat & vegetables
are tender. Remove bay leaf before serving.
Serves 8
(recipe: crockpotladies.com)
(Copycat) Chicken Gnocchi Soup
(Olive Garden)
4 T. butter
1 T. olive oil
1 C. finely diced oion
1/2 C. finely diced celery
2 cloves garlic, minced
1/4 C. flour
1 quart Half & Half
28 oz. chicken broth
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried parsley flakes
1/4 tsp. ground nutmeg (optional)
1 C. carrots, finely shredded
1 C. spinach leaves, coarsely chopped
1 C. cooked, diced chicken breast
1 (16 oz.) pkg. ready-to-use gnocchi
–
In large saucepan over medium heat
melt butter into oil. Add onion, celery &
garlic – cook, stirring occasionally, until
onion becomes translucent. Whisk in flour &
cook 1 minute. Whisk in Half & Half – simmer
until thickened. Whisk in chicken broth & simmer
until thickened again. Stir in salt, thyme, parsley
& nutmeg (if using), carrots, spinach, chicken &
gnocchi. Simmer until soup is heated through.
Before serving, season with additional salt,
if needed. Serves 8
(recipe: copykat.com)
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Garlic Butter Meatballs
1 lb. ground chicken
5 cloves garlic, minced/divided
1 egg, beaten
1/2 C. grated Parmesan cheese (more for
garnish)
2 T. fresh chopped parsley
1/4 tsp. red pepper flakes
kosher salt/black pepper, to taste
2 T. olive oil
4 T. butter
juice of half lemon
1 lb. (spaghetti noodles) recipe
calls for 1 lb. “zoodles” – see *
–
In large bowl mix ground chicken, 2 garlic
cloves, egg, Parm. parsley & red pepper
flakes – season with salt/pepper then form
into Tablespoon-sized meatballs. In large
skillet over medium heat heat oil & cook
meatballs until golden on all sides & cooked
through, 10 minutes. Transfer to a plate &
wipe out skillet with a paper towel. Melt
butter in skillet & add remaining garlic –
cook 1 minute. Add ‘zoodles’ to skillet &
toss in garlic butter then squeeze in lemon
juice. Add meatballs back to skillet &
heat just until warmed through. Garnish
with Parmesan & serve. Serves 4
*Zoodles: spiral cut zucchini to form
noodles. (I am going out on a limb here
and saying you could probably substitute
cooked spaghetti noodles)
(recipe: delish.com)
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Tuscan Portobellow Stew
2 large Portobellow mushrooms,
coarsely chopped
1 medium onion, chopped
3 cloves garlic, minced
2 T. olive oil
1/2 C. white wine or vegetable
broth
1 (28 oz) can diced tomatoes,
undrained
2 C. chopped fresh kale
1 bay leaf
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. pepper
2 (15 oz, ea) cans cannellini beans,
drained, rinsed
–
In large skillet saute mushrooms,
onion & garlic in oil until tender.
Add wine (or broth) & bring to boil.
Cook until liquid is reduced by half;
stir in tomatoes, kale & seasonings.
Bring to a boil then reduce heat.
Cover & simmer 8-10 minutes. Add
beans & heat through. Discard bay
leaf & serve. Serves 4
(recipe: tasteofhome.com)
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Cheeseburger Cauliflower
1 1/2 lb. ground beef
1 lb. fresh or frozen cauliflower florets
1/2 tsp. garlic salt
salt – to taste
1 C. shredded Cheddar cheese
–
In large skillet over medium heat
brown beef; drain. In separate
saucepan place cauliflower in pan
& cover with water; cook over medium
heat until tender, about 15 minutes.
If using frozen – prepare accordg. to
pkg. directions. Drain well & add to
beef along with seasonings & cheese.
Cook until heated through & cheese
is melted. Serves 4-6
(recipe: gooseberrypatch.com)
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Balsamic Brown sugar-glazed Carrots
1 (2 lb) pkg. baby carrots
1 T. olive oil
salt/pepper
1 T. balsamic vinegar
1 T. brown sugar
–
Preheat oven 425 degrees F.
Lay out carrots evenly on a large
rimmed cookie sheet. Drizzle
1 T. olive oil over carrots & stir
so all are coated in oil. Sprinkle
with salt/pepper & stir. Cook
about 25 minutes until fork-tender.
In a small bowl mix 1 T. balsamic
vinegar with 1 T. brown sugar –
drizzle over top of hot carrots &
stir mixture into carrots. Place
pan back in oven 5 minutes. (The
vinegar mixture will turn glossy).
Taste & adjust seasoning (salt/pepper)
to your liking. Serves 6-8
(recipe: jamiecooksitup.net)
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Cheesecake Fluff
8 oz. cream cheese, room temp.
1/2 C. sugar*
8 oz. Cool Whip, thawed
1 (21 oz) can cherry pie filling
–
In large bowl place cream cheese,
sugar & Cool Whip – using elec.
mixer, beat until fully blended &
creamy, about 1-2 minutes. Add in
all pie filling & stir by hand until fully
blended. Place in a serving dish;
refrigerate, covered, until ready to
serve. Makes 5 Cups.
*recipe calls for 1/2 C. Splenda or granulated
sweetener of your choice
(recipe: southernplate.com)
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Our weather has been pretty cold lately, but
mostly clear – few snow flurries but nothing
big (YAY!). I’ve heard a lot of people complaining
about how cold it’s been but my theory still goes:
You can ALWAYS drive/walk in cold: you don’t
get your car stuck in it, or slip & fall because of
it – so it’s tolerable! (in case you might be
wondering: ‘cold’ lately has been in the ‘teens’ –
right now it’s 19 degrees F. with a wind chill
making it feel like 8 degrees F. – that’s CHILLY!).
I don’t mind the cold so much unless it’s really
WINDY – then it’s a bit hard to deal with BUT
SPRING’S COMING SOON! (Here in Michigan
that’s usually a ‘false hope’ – looks like warm
weather but then we usually get one last BIG
snow storm – we’ll see . . .
Hope you are all in good health, warm &
enjoying this Thursday.
Hugs;
Pammie
PS: Gas prices are staying at $2.49/9 lately – YAY!