Can you say: SNOW DAY?

All the best laid plans, etc. – our county is getting 5-8 inches of the white stuff today/tonight…that means my big (150+ people) special needs group Christmas party is officially canceled. Yep – I’ve done all the texting/calling to let everyone know so now it’s just sit back & enjoy the time home. As to the food for all: fortunately, the pasta wasn’t cooked yet, the spaghetti sauce not prepared, the lady buying the salad didn’t buy it, all the tons of cookies already baked by the church’s youth group have been frozen – that leaves the garlic bread (frozen) and any goodies the leaders were going to bake & bring (like my two 9 X 13″ pans of frosted brownies – now in my freezer.). We are officially re-scheduling the party for mid-January simply because the church calendar is totally booked through the end of December! It’s OK – I’m just happy to be able to STAY HOME warm & safe!!! (I took advantage of the clear weather around 9:15 a.m. and did a quick trip to the grocery store for more toilet paper & Kleenex – the two things we really needed.) Found a nice little pork roast which is now in my crockpot; dinner will be roast, baked potatoes & tossed salad! YUM!

==========

Cranberry Sauce Muffins

1 1/2 C. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 C. cranberry sauce
1/2 C. honey
1/4 C. unsweetened applesauce
1/4 C. canola oil
1 tsp. vanilla

(1 tsp. orange zest*)

Preheat oven 350 degrees F.
Line 12 muffin tins with muffin liners
then spray with nonstick cooking
spray. In large bowl combine flour,
baking soda, baking powder & salt.
In separate medium bowl beat eggs;
add cranberry sauce, honey, apple-
sauce, oil & vanilla – mix until well
combined. Divide batter evenly
among muffin cups (cups will be
nearly full). Bake 17-20 minutes
until a toothpick inserted into
center of muffin comes out clean.
Makes 12 muffins.

NOTE: If your cranberry sauce is very
liquidy or runny, you may want to
increase the amount of flour by
3-4 T.

*If your cranberry sauce does not
have orange zest in it – poster
would suggest adding 1 tsp.
to batter with wet ingredients.

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

Butternut Squash au Gratin

1 butternut squash
4 slices bacon
1 small sweet onion, thinly sliced
2 T. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar cheese,
divided

Preheat oven 350 degrees F.
Cut squash in half lengthwise (discard
seeds & pulp). Cut each half cross-wise
into thin slices, remove peels. Place
squash slices in large saucepan; add
enough water to cover & bring to boil
on High heat. Reduce heat to simmer
on medium-low 8-10 minutes until
squash is tender. Cook bacon in a
skillet until crisp, stirring occasionally.
Remove from skillet to paper towel;
reserve 1 T. drippings – add onions &
cook, stirring, 5 minutes until crisp-
tender. Stir in flour & pepper – cook
& stir 1 minute. Gradually stir in
broth; cook & stir 2-3  minutes until
thickened. Remove from heat & stir
in 1 C. cheese. Drain squash & arrange
half in a 8 or 9 inch square baking dish.
Cover with half the sauce & repeat
layers, topping with bacon & remaining
cheese. Bake 25-30  minutes until
mixture is heated through & cheese
is melted. Serves 8 (1/2 C. each)

(recipe: kraftrecipes.com)
—————————–

Cranberry-Nut Stuffing

1/2 C. (1 stick) butter
1 C. chopped onion
1 C. chopped celery
1 C. dried cranberries
1/2 C. chopped pecans
2 1/2 C. chicken broth
1/2  (of 12 oz bag) cubed herb
seasoned stuffing
1/2 (of 14 oz bag) herb seasoned
stuffing

Preheat oven 350 degrees F.
Spray 3 qt. casserole dish with
nonstick cooking spray. In large
saucepan melt butter over
medium-high heat. Add onions
& celery – cook 6-8 minutes until
tender. Add cranberries, nuts,
broth & both stuffings – gently
stir until well combined – spoon
into prepared dish. Cover & bake
30 minutes. Uncover & bake
15 minutes more until heated
through. Serves 6

NOTE: Poster says: “We like to
use a combination of cubed &
regular stuffins so that we get
a chunkier texture.”

(recipe: mrfood.com)
———————————

Christmas Flank Steak
(overnight GRILL recipe)

1/4 C. balsamic vinegar
1/4 C. olive oil
1 T. Dijon mustard
1 T. chopped fresh basil
3 cloves garlic, minced
1 tsp. sugar
1;2 tsp. salt
1/4 tsp. black pepper
1 (1 1/2 – 2 lb.) beef flank steak

In large ziplock plastic bag, combine
all ingredients except steak. Shake to
mix well. Score steak on both sides
by making diagonal cuts 1 1/2 inches
apart. Place steak in bag, seal &
marinate in fridge at least 4 hours
or overnight, turning bag occasionally.

Heat grill to medium-high heat
Remove steak (discard marinade). Grill
steak 4-5 minutes on each side, until
center is cooked to medium. Slice
steak on an angle across the grain &
serve. Serves 4

(recipe: mrfood.com)
—————————-

Tuscan White Bean Chicken Soup
(crockpot)

2 (15 oz., ea) cans cannellini beans,
drained/rinsed
1 (15 oz) can diced tomatoes, reserve
juices
1 (32 oz) box chicken or vegetable broth
1 1/2 C. carrots, diced
1 1/2 C. celery, diced
1 C. yellow onion, diced
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 sprig rosemary
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. red pepper flakes
kosher salt/black pepper, to taste

Parmesan cheese, grated – optional
garnish

Place chicken, carrots, celery, onion &
garlic in crockpot. Add cannelini beans &
diced tomatoes (with juices); pour in
chicken broth. Season generously with
salt/pepper then add bay leaves,
rosemary sprig, oregano, thyme, basil &
red pepper flakes. Stir well then cover &
cook on High 3-4 hours or Low 6-8 hours
until chicken is thoroughly cooked. Using
2 forks, remove chicken to a plate &
shred – return chicken to pot & stir.
Serve hot, garnished with Parmesan
cheese, if desired. Serves 8

Optional: Place all ingredients (uncooked)
into a large resealable plastic gallon-sized
bag; squeeze out all remaining air & freeze
for up to 6 months before cooking.

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

3-Ingredient Ranch Chicken
(crockpot)

1 1/2 lb. boneless skinless chicken
breasts
1 C. chicken broth
1 dry pkt. spicy Ranch salad dressing mix
salt/pepper, to taste

Trim chicken breasts & sprinkle both
sides with salt/pepper. Place chicken
broth in pot; sprinkle half of packet
ranch mix onto one side of chicken
& place (seasoned side up) in crockpot.
Sprinkle remaining dry mix on top;
cover & cook on High 3 1/2 – 5 hours.
Serves 4

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

Lemon Glacier Bars

1 (16.5 oz) box lemon cake mix
2 large eggs, divided
1/3 C. vegetable oil
1 (8 oz) pkg. cream cheese,
softened
1/3 C. sugar
2 tsp. lemon juice

Preheat oven 350 degrees F.
In large bowl combine cake mix,
1 egg & oil; using elec. mixer
beat at medium speed until
crumbly (reserve 1 C. mixture
for topping). Press remaining
mixture into bottom of ungreased
9 X 13″ baking dish. Bake 12
minutes until lightly brown.
Beat cream cheese at medium
speed until creamy; add sugar,
remaining egg & lemon juice,
beating just until smooth. Pour
cream cheese mixture over baked
crust; sprinkle with reserved
cake mixture. Bake, uncovered,
20-22 minutes until lightly
browned. Let cool slightly; cover
& chill. Cut into bars before serving.
Makes 15 bars

(recipe: mrfood.com)
===================

 

Husband & I are slowly getting better;

I’m not coughing as much as I was a

few days ago. Still VERY glad to get

the news I don’t have to go out in

that weather!

 

Hope YOU are warm, safe & in good

health!

Hugs;

Pammie

Advertisements

You WON!

For Christmas this year I chose a very ‘Techy” gift for my older (11 yrs) grandson; it’s called a 3D Doodler pen. What’s that, you ask? It’s a ‘pen’ which extrudes hot plastic in a thin stream which can be used to draw 3Dimensional objects! (I’ll admit, I saw a commercial on TV featurning it). I ordered the starter kit on Amazon. About a week or so ago one of the many craft sites I subscribe to had a contest to win a 3D pen so, every few days, I’d submit an entry. Today I got an email – I won one! (Yes, that makes TWO of those he’ll get for Christmas, but HOW COOL IS THAT!? This photo kind of gives you an idea of it: (the Soyee, I think, is demonstrating some child’s name on a ‘flag’)

Kids (and adults) can draw objects in 3Dimensions! (I’m thinking I’ll have to go to Amazon & order another ‘plastic sticks’ filler packet, as I’m not sure how many come in the kit – I can see them being used at a fast rate in the beginning, just trying to get the skill down.

==========

 

Cranberry Coffee Cake

1 stick butter or margarine (8 T., or
1/2 C., softened)
1 C. sugar
2 eggs
1 tsp. almond extract (could use
vanilla)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C. sour cream
1/2 C. buttermilk
1 (14 oz) can whole berry
cranberry sauce
1 C. chopped nuts: pecans or
walnuts

Glaze:
1 C. powdered sugar
3-4 T. milk

Whisk together & drizzle over
fully baked/cooled cake.
=
Preheat oven 350 degrees F.
Using elec. mixer & large bowl
cream together butter, sugar, eggs
& almond extract. In separate bowl
whisk flour, baking powder, baking
soda, salt & cinnamon; combine
dry ingredients into butter mixture.
Add sour cream & buttermilk, mix
until smooth. Spray a 9 X 13″ baking
pan with nonstick cooking spray.
Spread half batter in bottom of pan.
Spread half of cranberry sauce over
batter & swirl into batter using a
knife; sprinkle on top half the nuts &
repeat. Bake 40-50 minutes until
center tests done. Drizzle on glaze
when cake has cooled.

(recipe: thesouthernladycooks.com)
——————————-
Ice Cube Chocolates

2 1/2 C. dark or milk chocolate chips
2 T. coconut oil

assorted fillings: peanut butter, shredded
coconut, nuts, caramels, chocolate-coated
candy, mini-marshmallows, etc.

Lightly spray two plastic ice cube trays
with nonstick cooking spray. In medium
microwave-safe bowl, combine choc.
chips & oil – microwave 60-90 seconds
until chips are melted, stirring occasionally.
Pour chocolate into trays, filling each cube
about one-third full. Place trays in freezer
2 minutes; remove & tilt to make sure
chocolate coats all sides of each cube.
Place trays back in freezer 2 minutes until
chocolate has thickened slightly. Tilt again
to make sure chocolate coats all sides of
cubes with a thicker coat of chocolate –
place back in freezer 2 more minutes until
set.

Fill each chocolate shell with about 1 tsp.
of your desired filling. Cover filling with melted
chocolate & tap ice cube trays on counter
to level chocolate; pour more melted
chocolate over top. Place trays in freezer
1 hour until hardened. Remove from freezer
& let stand 5 minutes. Unmold chocolates
by lightly twisting trays.

NOTE: To ‘fancy’ them up a bit, drizzle tops
with white chocolate & decorate each piece
with holiday sugar decorations.
Makes 20

(recipe: mrfood.com)
——————————-
Christmas Beef Roast
Bacon-wrapped Tenderloin
w/balsamic glaze
(crockpot)

3-4 lb. beef tenderloin, 10 inches
long (the thick end of a whole
tenderloin)*
12 strips thick pepper bacon
1 small onion, sliced thin
4 cloves garlic, peeled
3-4 sprigs fresh rosemary
3/4 C. beef stock
1/3 C. balsamic vinegar
1 T. Dijon mustard
2 T. sugar
1 T. flour
salt/pepper

*Ask for butcher to cut a whole
tenderloin in half so you can purchase
the thick end (OR) buy a Butt Beef
Tenderloin
Salt & pepper the tenderloing thoroughly;
lay bacon strips out on a clean surface,
touching each other so they create a
rectangular sheet of bacon. Lay tenderl.
across bacon & carefully wrap bacon ends
over the top. Secure bacon strips by
“sewing” toothpicks through the ends.

Heat a large skillet on medium-high heat &
place tender, toothpick-sides down, in skillet.
Brown bacon on all sides, turning as needed,
10 minutes.** Place tenderl. in crockpot &
pour pan drippings over top. Place sliced
onion, garlic cloves & rosemary sprigs
around it. Insert an oven-safe thermometer
in thickest part of meat; cover & cook on
Low 2-4 hours, when thermometer reaches
130 degrees F. (depending on weight &
thickness.)
Once temp. reaches 100 degrees F.,  mix
flour & sugar in medium bowl – whisk in
balsamic vinegar & mustard until there
are no clumps. Whisk in beef stock &
pour around meat; cover & continue
cooking until you reach 130 degrees F.

At 130 degrees F., remove meat & cover
with foil for at least 10 minutes. (Temp.
will continue to rise to 135 degrees F. as
it rests.) If needed, allow balsamic glaze
to continue simmering until thick.

To serve:
Remove toothpicks & slice into thin
rounds; top with balsamic glaze.
Serves 8

**This can be done ahead of time & the
seared meat can be refrigerated for
1-2 days, if needed.

(recipe: aspicyperspective.com)
————————————
Crockpot Turtles Candy 

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

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

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

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

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

Holiday Deviled Eggs

9 eggs
1/3 C. mayonnaise
2 tsp. prepared mustard
1/8 tsp. salt
1/8 tsp. black pepper
1 T. sweet relish, drained (optional)
1/4 tsp. paprika (for dusting)

Place eggs in large saucepan & add
just enough water to cover. Bring to
boil over medium-high heat; remove
pan from heat, cover & let stand
20 minutes. Drain off water & run
cold water over eggs. Add some
ice cubes to pan & allow to cool
5-10 minutes.

Peel eggs, slice in half lengthwise &
remove yolks to a bowl. Arrange egg
white halves on a serving platter.
To yolk bowl add mayonnaise, mustard,
salt/pepper & relish – mix well. Fill egg
white halves with mixture & sprinkle
tops with paprika. Cover lightly with
plastic wrap & refrigerate until ready
to serve . Makes 18

(recipe; mrfood.com)
————————————
Loaded Potato Cocktail Bites

3 1/2 C. frozen shredded potatoes,
thawed
1 egg, beaten
1/2 C. flour
3/4 tsp. salt
1/4 tsp. black pepper
1 C. shredded Cheddar cheese
1/4 C. ready-to-serve bacon pieces

1/2 C. sour cream
2 T. chopped fresh chives

Preheat oven 400 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray. In large
bowl combine potatoes, egg, four,
salt/pepper – mix well. Add cheese
& bacon, mix until combined. Place
about a tablespoon of mixture in each
muffin cup & press down gently
(cups should be filled to the top).
Bake 18-20 minutes until crispy
brown. Let cool slightly (about 2
minutes) then run a knife around
edges & remove to a platter. Top
with sour cream & chives; serve
immediately. Makes 24

(recipe: mrfood.com)
—————————-
Fried Mac ‘n Cheese Balls

1 (12 oz) pkg. frozen mac & cheese,
thawed
1 egg
1 T. water
1 c. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 C. vegetable oil

LIne a baking sheet with waxed
paper.
Using a small ice cream scoop or
teaspoon, shape mac & cheese
into 1-inch balls & place on prepared
sheet. Freeze 2 hours or until firm.

In a shallow dish beat egg & water. In
another shallow dish combine bread
crumbs, garlic powder & pepper. In
a deep saucepan over medium heat,
heat oil until hot. Dip frozen balls
into egg wash then roll in bread
crumbs. In small batches, fry balls
3-5 minutes until golden brown &
center is hot. Drain on a paper
towel-lined plate. Serve immediately.
Makes 22

NOTE: Keep remaining mac & cheese
balls frozen until ready to fry.

– If you have leftover mac & cheese, you
can use that instead of the frozen, just
make sure it’s chilled before rolling into
balls.

(recipe: mrfood.com)
===================

Overnight we’ve had about 2 inches of snow; the
roads are clear but the temperatures are LOW –
that reads: VERY COLD! Right now it’s 16 degrees F.
with a wind chill making it feel like -2 degrees F.
SOooooooo glad I don’t have to go out today/tonight!
The ‘not so nice thing’? Tomorrow night is the BIG
Christmas dinner/program for my special needs kids
and we’re supposed to get another 2 inches of snow
and wind chill making it feel like -5 degrees F. I know
that they’re planning on feeding 150 people so I’m
really hoping/praying the people still come with
those conditions. (otherwise I predict we’ll be taking
home LOTS of leftovers!).

Husband & I feel ‘about the same’ – not great,
not totally sick. He’s on antibiotics & I’m now on
Claritin…bad thing about Claritin? It can take several
DAYS before you start feeling results! GREAT…sigh.
The doctor said if I don’t start feeling better by
Wednesday, call him & he’ll order something else.
We’ll see – still sneezing, stuffed up which means
when Pammie’s sick – she’s CRANKY! Not good!
I did manage to get the Jan/Feb. newsletter done
yesterday for the group & it’s mailed to the church
office – hopefully I’ll be able to pick up the copies
tomorrow night and get them mailed out in the
next week or so – that’s one thing off my mind!
Christmas decorations? Nope, not yet – they’ll
come – hopefully, when I feel better. To husband
& I it’s NO BIGGIE! (don’t fret, it’s OK)

STAY HEALTHY!

Hugs;

Pammie

Playing ‘Hookey”

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

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

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

Crockpot Hot Cocoa

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

mini marshmallows – garnish

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

(recipe: delish.com)
——————————-

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

Garlic Roasted Shrimp w/Spinach
Artichoke Pasta

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

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

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

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

Jalapeno Cheese Grits Casserole

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

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

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

Cranberry Onion Cheese Spread

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

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

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

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

Homemade Swedish Meatballs

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

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

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

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

(Crockpot) Christmas Pork Roast

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

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

(recipe: mrfood.com)
——————————–

Oven-Roasted Brussels Sprouts
with bacon

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

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

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

Overnight Apple French Toast

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

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

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

(recipe: gooseberrypatch.com)


Grandma’s Cranberry-Oatmeal Bars

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

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

(recipe: thecountrycook.net)

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

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

Stay healthy!

Hugs;

Pammie

More Holiday Recipes!

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

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

Lots of appetizers & dips!

Shrimp & Crab Dip

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

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

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

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

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

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

Fried Ravioli (appetizer)

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

Marinara sauce, for dipping (optional)

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

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

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

Dippers:
rolls, chunks of baguettes,
crackers, pretzels

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

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

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

(recipe: iwashyoudry.com)
————————–

Bacon-Asparagus Dippers

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

Caesar salad dressing for dipping

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

(recipe: delish.com)
——————————-

Jalapeno Popper stuffed Mushrooms

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

chopped chives – garnish

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

(recipe: delish.com)
——————————-

Cream Cheese Fruit Dip

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

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

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

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

Sheet Pan Chicken Nachos

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

Optional toppings:
sour cream
guacamole
sliced jalapenos

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

NOTE: You can replace the
chicken with cooked ground
beef

(recipe: readyseteat.com)
——————————-

Crockpot Chicken/Enchilada/Queso Dip

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

tortilla or corn chips, for dipping

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

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

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

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

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

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

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

(recipe: thecountrycook.net)

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

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

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

Hugs;

Pammie

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

and so it begins – the winter sniffles…

Woke up yesterday with my head all stuffed up, now I sound like a man with a very deep voice – sigh. I don’t really ‘feel’ sick, just head’s all stuffed up (that will really go great this Sunday for choir, eh?). Oh well, it could be worse (AND I AM going to see the doctor Monday about the vein thing, so it’s all good).

Weather is getting more ‘wintery’ – woke up to 22 ‘balmy’ degrees, a light dusting of snow on the ground & sunny. It’s supposed to warm up a bit (am planning on going shopping a little later when it’s a bit warmer – I hope). According to our local weather report we’re due for 1-3 inches of snow in the next 2 days so I want to get most of my shopping done before then. Low temperatures for the next week or so, in the 20’s with highs of 30’s (oh, joy) – time to get out my HEAVY winter coat!

Lots of recipes, all sorts – some for holidays/parties, some just everyday – here ya go:

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

Peppermint Bark Fudge

Chocolate Layer:
1 can sweetened condensed milk
3 1/2 C. semi-sweet chocolate chips
1 tsp. peppermint extract

White layer:
1 can sweetened condensed milk
3 1/2 C. white chocolate chips
1 tsp. peppermint extract

Topping:
15 mini peppermint candy canes,
crushed

Line a 11″ X 7″ glass baking dish
with parchment paper. In heavy-
bottomed saucepan pour 1 can
sweetn’d/cond. milk, choc. chips &
1 tsp. peppermint extract – heat over
Low heat. Stir often – when choc. is
fully melted & well incorporated *(about
5-8 minutes),remove from heat & pour
into prepared dish. Clean the saucepan:
prepare White Layer the same as first.
When chocolate is fully melted, pour
over first layer in dish. Sprinkle crushed
candy canes over top, evenly. Allow to
set up at least 1 hour (you can refrigerate
to speed up the process). Slice into squares.
Serves 24

*If you notice chocolate is heating too
much & getting thick & crumbly, turn
heat down.

(recipe: eazypeazymealz.com)
———————————–
Cheesy Mac & Cheese

1 1/2 C. elbow macaroni, cooked/drained
accordg. to pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or margarine, softened
2 C. sharp Cheddar cheese, shredded
1 C. Velveeta cheese (OR) 8 oz, cut
into pieces – if you don’t like Velveeta,
just add 3 C. Cheddar instead of 2)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
To cooked/drained macaroni add butter
& cheese – mix well. Beat egg, milk, sour
cream, pepper/salt together with a wire
whisk & add to mac & cheese. Spray a
casserole dish with nonstick cooking spray
& pour mixture into dish. Cover dish with
foil & bake 50-60  minutes. Serves 6

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

Chicken Tortilla Soup

1 lb. chicken, cooked/shredded
1/2 tsp. olive oil
1/2 tsp. minced garlic
1 C. chopped onion
1/4 tsp. ground cumin
2 (14.5 oz, ea) cans chicken broth
1 can whole kernel corn
1/2 tsp. chili powder
1 T. lemon juice
1 C. salsa (your choice)

8 oz. corn tortilla chips
1/2 C. cheese, shredded
(your choice)

Heat olive oil in large saucepan;
add garlic & onion – cook until
onion is translucent. Stir in
remaining ingredients (except
chips & cheese). Simmer 20
minutes. Pour into bowls &
top with chips & cheese.
Serves 4

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

Crockpot Ham

7-9 1/2 lb. ham
juice from a 20 oz. can of
pinapple rings
1 C. brown sugar

Place ham in crockpot; pour
juice over ham & pack brown
sugar over ham. Cover &
cook on Low 6-8 hours.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Sweet Potatoes

6 sweet potatoes
butter – to taste
brown sugar – to taste
cinnamon – to taste

Pierce each potato with a fork
several times & place in crockpot.
Cover & cook on High 3-4 hours.
Split potatoes & mash insides with
a fork. Top with butter, brown sugar
& cinnamon, to taste. Serves 6

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

Beer Cheese Dip
(overnight recipe)

8 oz. cream cheese, room temp.
1 C. sharp Cheddar cheese, shredded
1/4  of a red onion, finely diced
3 green onions, finely chopped
1 pkg. dry Ranch dressing mix
1/2 C. beer (any beer works)
1/2 C. chopped bacon, cooked
hot sauce, to taste
ground pepper, to taste

Suggested dippers: pretzels

Mix all ingredients together in large
bowl; refrigerate over night for best
results.

(recipe: recipelion.com)
—————————-

Baked Mozzarella/Marinara Dip

1 T. olive oil
2 cloves garlic, thinly sliced
1 (32 oz) bottle marinara sauce
1 lb. fresh mozzarella cheese
2 T. fresh basil, chopped very fine
pinch red pepper flakes
kosher salt/black pepper

1 crusty baguette, sliced/toasted
for dipping

Preheat oven 300 degrees F.
Heat oil in medium oven-proof
skillet over medium heat. Add
garlic & saute until golden, 3-5
minutes. Add marinara sauce; stir
in basil, red pepper flakes, salt/
pepper – bring to simmer then
remove from heat. Add mozzarella
to center of dish & transfer to oven.
Bake 20-25 minutes until cheese is
melty. Sprinkle pepper over cheese
& garnish skillet with more chopped
basil. Serve warm with toasted
baguette pieces. Serves 12

(recipe: delish.com)
————————————-
Butterscotch Almond Toffee

2 C. (1 lb) butter
2 C. granulated sugar
1 tsp. salt
1 tsp. vanilla
3/4 C. slivered almonds
3/4 C. butterscotch chips
3/4 C. milk chocolate chips
1 1/2 tsp. shortening, divided

Line a 15 X 10″ (jelly roll size)baking pan
with foil & lightly spray with nonstick cooking
spray. In heavy-bottomed saucepan, combine
butter, sugar & salt – melt over medium-high
heat, stirring until sugar is completely
dissolved. Clip a candy thermometer to side
of pan & continue cooking/stirring until it
reaches 290 degrees F. Stir in vanilla & slivered
almonds; pour into prepared pan. Tap the pan
to spread toffee evenly. Place pan on a rack to
cool. In small bowl combine butterscotch chips
& half of shortening. Combine choc. chips &
remaining shortening in separate microwave-safe
bowl. Microwave in 30 second intervals, stirring
in between, until chips are fully melted & smooth.
Using a spatula, spread butterscotch & choc. on
top of cooled toffee. Refrigerate at least 30
minutes to set the chocolate. Break into pieces &
serve. Serves 24

(recipe: momontimeout.com)
========================

After going on several crochet sites I was
able to locate the one ‘fancy/hole’ stitch
and master it. Worked on my ‘lovey’ blanket
for my special needs friend last night and am
about half-way done! Took awhile to get my
bearings on just exactly how I wanted to
design this (his Mom said do whatever I want,
she’s just happy I’m giving it a try!). Since I’m
not a crocheter per se (more a knitter who
knows basic crochet stitches) it’s a good effort;
perhaps in the hands of a real crocheter it would
look more professional, but for what it’s intended,
it will work.

Hope you’re having a good day!

Hugs;

Pammie

 

The beginning of another week . . .

After reading our weather report for the coming week I’m not too excited about Weds – Sunday; temps HIGH 31 with possible snow – ugh. Glad I finished my Christmas shopping (on Black Friday/on line) – there’s a few small things to still pick up but nothing big.

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

Orange Jell-O Pretzel Dessert

3/4 C. butter, melted
1 T. plus 3/4 C. sugar (divided)
2 C. finely crushed pretzels
2 C. boiling water
2 (3 oz, ea) pkgs. orange Jell-o
2 (8 oz, ea) cans crushed pineapple,
drained
1 (11 oz) can mandarin oranges,
drained
1 (8 oz) pkg. cream cheese, softened
2 C. Cool Whip, thawed

Additional Cool Whip &
mandarin oranges – garnish

Preheat oven 350 degrees F.
Mix melted butter & 1 T. sugar in a
bowl; stir in pretzels. Press mixture
into bottom of ungreased 9 X 13″
baking dish. Bake 10 minutes – cool
completely on wire rack.
Pour dry Jell-o into large bowl; add
boiling water & stir 2 minutes to
completely dissolve. Stir in fruit &
refrigerate until partially set, about
30 minutes.
In a bowl beat cream cheese &
remaining sugar until smooth; fold
in 2 C. Cool Whip & spread over
cooled crust. Gently spoon Jell-o
mixture over top & refrigerate,
covered, until firm, 2-4 hours.
To serve:
Cut into squares, top with Cool
Whip & mandarin oranges.
Serves 12

(recipe: tasteofhome.com)
——————————-

Crockpot Sausage Breakfast
Casserole

1 (32 oz) pkg. frozen shredded
has brown potatoes
1 pkg. JIMMY DEAN hearty
original sausage crumbles
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. (2 oz) shredded Parmesan
cheese
1/2 C. sun-dried tomatoes packed
in oil; drained/sliced thin*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. ground black pepper

Spray 6 qt (or larger) crockpot
with nonstick cooking spray. Layer
half of potatoes on bottom. Top
with half sausage, both cheeses,
tomatoes & green onions – repeat
layer. Beat eggs, milk, salt/pepper in
large bowl using wire whisk, until
well blended – pour evenly over
mixture in pot. Cover & cook on
Low 8 hours or High 4 hours until
eggs are set.

*can substitute 1 C. chopped
fresh tomatoes for sun-dried.

(recipe: easyrecipesly.com)
——————————

Crab & Cream Cheese Dip

2 green onions, sliced thin/divided
1/2 C. finely chopped red bell
pepper
1 (8 oz) tub soft cream cheese
1 (6 oz) can lump crab meat,
drained
1/2 C. shredded sharp Cheddar
cheese
1 T. Dijon mustard

crackers, for dipping

Set aside 2 T. sliced green onions.
Mix remaining onions with all
remaining ingredients (not crackers).
Refrigerate mixture at least 1 hour;
sprinkle top with reserved sliced
onions & serve with crackers.
Serves 18 (2 T. spread/5 crackers
per serving)

(recipe: 77recipes.com)
———————————
Cornbread Chicken Casserole

1 (8.5 oz) box cornbread mix (Jiffy)
1 (10 oz) can enchilada sauce
1 (14 oz) can whole kernel corn
1 (4 oz) can green chilies, drained/
chopped
2 C. cooked chicken breast, shredded
1 C. salsa (your choice)
1 1/2 C. Mexican Four cheese blend,
shredded
1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 T. fresh cilantro, chopped (optional)
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir milk, egg, butter & cornbread
mix until well incorporated. Pour into
prepared dish & bake 15-20 minutes until
just set. Combine enchil. sauce, salsa, green
chilies, corn, cumin & red pepper flakes in
a bowl. Remove cornbread from oven; poke
top of cornbread all over with a fork & pour
enchiliada sauce mixture over top. Spread
shredded chicken on top & sprinkle with
cheese. Bake another 15-20 minutes until
cornbread is cooked through & cheese is
melted. Remove & let cool 5-10 minutes.
Garnish with cilantro, if using & serve hot.
serves 6

(recipe: 12tomatoes.com)
————————————-
Bacon “crack” Bites
(appetizer)

1 pkg. bacon, strips cut in
half horizontally
32 Club (rectangular) crackers
1/2 C. freshly grated Parmesan
cheese
ground black pepper

Ranch salad dressing, for dipping

Preheat oven 350 degrees F.
Line a large baking sheet with
parchment paper & arrange
crackers on sheet. Sprinkle tops
with Parmesan. Tightly wrap each
cracker with bacon & place seam-
sides down, on sheet – top with
more cheese. Bake 48-50 minutes
until bacon is cooked through &
bites are crisp. Season with pepper
& serve with Ranch dressing for
dipping. Serves 6

(recipe: delish.com)
——————————

Cheesy Lasagna Soup

1 lb. ground turkey or beef
1 tsp. minced garlic
1 T. dry minced onion
1 (28 oz) can whole tomatoes,
drained & pureed to desired
texture (using your blender)
2 T. brown sugar
2 tsp. dry Italian seasoning
1 (14 oz) can tomato sauce
3 C. chicken broth
1 C. grated Parmesan cheese
2 1/2 C. dry lasagna noodles,
broken into pieces
salt/pepper, to taste

shredded mozzarella cheese –
garnish

In large pot brown ground
meat with garlic & onion; cook
until meat is no longer pink; drain.
Add tomatoes, tomato sauce, broth,
brown sugar, Ital. seasoning & salt/
pepper -stir to combine. Bring  mixture
to a boil; reduce heat to Medium &
simmer 15 minutes. Add lasagna
noodle pieces; cook until tender,
approx. 10-15 minutes more. Stir
in Parmesan cheese. Top with
mozzarella cheese when serving.
Serves 6-8

(recipe: ourtableforseven.com)
——————————

Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted
=
Optional toppings:
Ice cream
Whipped cream

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

(recipe: thereciprebel.com)

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

Hope you are all well and beginning to
enjoy the Christmas Spirit! Remember –
don’t over-do it (ie: stop & get some rest
if you need it, drink water, etc.). This is
‘supposed’ to be a FUN thing, right?

Hugs;

Pammie

Happy Tuesday!

Saw this ‘hat’ on Facebook & couldn’t resist showing it to you! Can you imagine the looks you’d get if you wore that on a shopping trip? Too funny!

It’s a gorgeous day out – sun shining, almost 50 degrees F.! Wow – such a treat – I love it when the sun shines, really cheers me up (she said, knowing that the really cold, gloomy weather is just around the corner – sigh).

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

Easy Pistachio Pie

8 oz. cream cheese, softened
1 (3.4 oz) pkg. instant pistachio
pudding mix (Jell-O)
1 (20 oz) can crushed pineapple,
including juice
1 C. miniature marshmallows
1 (8 oz) tub Cool Whip, thawed
(or 1 C. heavy whipping cream,
whipped to stiff peaks)
Prepared baked pie crust
(graham cracker crust can be used, also)

Optional Toppings:
1 C. whipped cream
1/4 C. powdered sugar
1/2 C. chopped pistachios
sliced maraschino cherries

In large bowl beat cream cheese &
pudding mix until light & fluffy.
Beat in crushed pineapple (with juice).
Stir in marshmallows – fold in Cool
Whip (or whipped cream) & spoon
into pie crust. Chill at least 2 hours.

Optional Toppings:
Beat whipped cream & powdered
sugar together until stiff peaks
form – pipe onto top of pie; add
maraschino cherries & chopped
pistachios. Serves 12

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

Leftovers – Thanksgiving Egg Rolls

6 eggroll wrappers*
1 C. leftover cooked turkey,
shredded
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/2 C. leftover gravy (for dipping)

Place an eggroll wrapper on a clean
surface – lay it out so that it forms
a triangle in front of you.  Spread a
thin layer of cranberries on, then
add a few T. mashed potatoes, stuffing
& turkey. Fold up bottom point &
tightly fold in sides. Gently roll, then
seal fold using a few drops of water
on edges; repeat with remaining
leftovers.
In large skillet over medium heat,
heat oil (it should reach 1 inch up
sides of pan) until it starts to bubble.
Add egg rolls & fry until golden,
1 minute per side. Transfer to a
paper towel-lined plate to cool
slightly. Serve with heated gravy.
Makes 6

*can find them in the produce
section of grocery store

(recipe: Facebook)
—————————–

Swiss/Bacon Dip

8 slices bacon, chopped
8 oz. cream cheese, softened
1/2 C. mayonnaise
2 rounded teas. Dijon mustard
1 1/2 C. shredded Swiss cheese
3 scallions, chopped
1/2 C. smoked almonds, coarsely
chopped

Dippers:
baby carrots
cocktail-sized bread slices
crackers
sliced baguettes

Preheat oven 400 degrees F.
Brown bacon in nonstick skillet
over medium heat; drain bacon
on paper towels. In medium
bowl combine cream cheese,
mayonnaise, mustard, cheese,
scallions & cooked bacon. Spray
small shallow baking casserole
with nonstick spray & spread
mixture into dish. Bake 15-18
minutes until golden & bubbly
at edges. Top with chopped
almonds. Serve with suggested
dippers. Serves 6

(recipe: foodnetwork.com)
—————————–

Leftover Turkey Pot Pie

3 t. olive oil
3/4 C. diced onion
1 1/4 C. diced carrots
3/4 C. sliced celery
3 T. flour
3 C. chicken broth
2 1/2 C. chopped, cooked turkey
1 1/4 C. frozen peas
salt/pepper, to taste

Topping:
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk

Preheat oven 400 degrees F.
In large pot over medium heat
heat oil until shimmering. Saute
onion, carrots, celery until
softened. Stir in flour until no
lumps remain. Add about 1/4 C.
broth & stir until a thick sauce
forms. Add remaining broth &
bring to boil. Reduce heat to a
simmer & allow to simmer until
thickened, about 10 minutes.
Turn off heat & stir in turkey/peas;
season with salt/pepper. In separate
small bowl beat egg & milk – pour into
flour & stir to combine. (it should be
a sticky dough). Drop dough, 2-3
T. each, on top of turkey mixture.
Bake 17-19 minutes until topping
is golden brown.

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

Crockpot Honey (Baked) Ham
Crockpot & Oven recipes

7-10 lb. spiral ham
2 T. brown Dijon mustard
1/2 C. brown sugar
1/2 C. honey
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. water
2 T. corn starch

Spray insides of crockpot with
nonstick cooking spray. Combine
sugar, honey, nutmeg, cinnamon &
mustard in a saucepan on medium
heat; cook 2-5 minutes until
ingredients melt & combine – whisk
thoroughly & remove from heat.
Place ham in crockpot & pour water
in bottom of crockpot; pour honey/brown
sugar mixture over ham.* Cover & cook
on Low 6-8 hours, basting ham with
juices once every hour. Once ham is
cooked, remove from crockpot. Pour
juices from bottom of crockpot into a
medium saucepan. Mix 2 T. cornstarch
with 1 T. water in saucepan; cook on
medium heat until starts to thicken.
Use that as a glaze over ham or even
as a gravy for potatoes.
Serves 14

*If your lid does not fit over ham,
you can make a foil tent to cover ham.

NOTE: IF you don’t own a crockpot,
you can bake the ham – follow above
directions & ‘tent’ the ham with foil.
Bake 350 degrees F. 15-20  minutes
per pound, basting once every half
hour.

(recipe: sixsistersstuff.com)
———————————

Cream of Wild Rice Soup

1 large onion, chopped
1 large carrot, shredded
1 rib celery, chopped
1/4 C. butter
1/2 C. flour
8 C. chicken broth
3 C. cooked wild rice
1 C. cubed, cooked chicken
breast
1/4 tsp. salt
1/4 tsp. black pepper
1 C. evaporated milk
1/4 C. minced chives

In large saucepan saute onion,
carrot & celery in butter until
tender. Stir in flour until blended.
Gradually add broth. Stir in rice,
chicken, salt/pepper & bring to
a boil over medium heat. Cook &
stir 2 minutes until thickened.
Stir in milk & cook 3-5 minutes
longer. Garnish with chives when
serving. Serves 10 (2 1/2 quarts)

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

Marshmallow/Caramel Popcorn

1/2 C. brown sugar
1/2 C. butter
9-10 marshmallows
12 C. popped popcorn

In glass measuring cup or
microwaveable bowl microwave
brown sugar & butter 2 minutes.
Add marshmallows & microwave
until melted, 1 1/2 – 2 minutes.
Pour over popped popcorn.

(recipe: 07recipes.com)
————————————-
Tuna Casserole

1 (10.75 oz) can cream of
mushroom soup
1/2 C. milk
1/2 C. mayonnaise
1/4 tsp. garlic powder
2 1/2 C. egg noodles, cooked/
drained
1/2 C. frozen peas
1 (14.5 oz) can diced tomatoes,
drained
2 (5 oz, ea) cans chunk light tuna
in water, drained
salt/black pepper, to taste
1 C. shredded Cheddar cheese
1 C. French fried onions

Preheat oven 350 degrees F.
Spray 1 1/2 qt. baking dish
with nonstick cooking spray.
In large bowl combine soup,
milk, mayo, garlic powder. Stir
in cooked noodles, peas,
tomatoes, tuna, salt/pepper
& spoon into prepared dish.
Sprinkle top with cheese &
bake 20 minutes until bubbly.
Top with French fried onions &
bake another 5 minutes.
Serves 6

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

Easy Pull-apart Pizza Bread

2 tubes refrigerated pizza dough
or biscuits
2 C. shredded mozzarella cheese
2 T. Italian seasoning
1/3 C. olive oil
1 (8 oz) pkg. sliced pepperoni,
cut into small pieces
1 C. grated Parmesan cheese
1/2 tsp. garlic powder (optional)

Preheat oven 350 degrees F.
Remove dough from tubes, cut
biscuits/dough into quarters.
In bowl, mix all other ingredients
together & toss to combine. Spread
mixture on each piece of dough &
arrange in a baking dish. Bake
30 minutes. Flip onto a serving plate
& enjoy.

NOTE: Poster said she served a warmed
pizza sauce in a dish, on the side, for
dipping

(recipe: all-my-recipes.com)
——————————–

No Bake Oatmeal Fudge Cookies

3 C. rolled oats
1 tsp. vanilla
1 C. chopped nuts (optioanal)
1/2 C. butter
2 C. sugar
1/2 C. evaporated milk
1/2 C. cocoa powder

Place large sheets of waxed paper
on counter/smooth surface. In a
bowl mix oats, vanilla & nuts. In a
pan on medium-low heat bring sugar,
cocoa & evaporated milk to boil,
stirring & cooking 2 minutes. Turn
off heat. Add butter & whisk to melt.
While still hot, add oat mixture &
stir to coat. Drop mixture by spoonful
onto waxed paper & let cool at least
2 hours.

(recipe: all-my-recipes.com)

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

These past days (after Thanksgiving) I
almost feel like a woman on vacation –
nothing in particular that needs ‘doing’!
(Not complaining, mind you) the baby’s
Mom decided to quit her job (good
decision – they were really over-working
her way too much & no commensurate
pay for doing so!). That being said, she
heard from another place while working
out her 2-week notice, went for the
interview and before she got to the
parking lot, they hired her on the spot!
She starts tomorrow, so I don’t have to
babysit today – that feels strange but
I know the ‘new’ sitting schedule is
in the works – soon! She asked for
weekends off & better hours so she
could spend more time with the
baby & her family and the new place
gave it to her! (Now THAT’S having
an excellent resume, right?). Before
this, my son (the chef) left for work
at 4:30 a.m. and (usually) got home
around 3:30 p.m. – she would have
to go to work anywhere from 10:30
a.m. to 2 p.m. and not get home
until around 11:30 – 12 p.m. – that
left little or no time to spend with
my son and the baby – I don’t blame
her a bit! We’ll see how this works
out as time goes on.

I finally (almost) finished out the
turkey – made Turkey Stroganoff
with egg noodles; there’s still
enough white meat to make some
sandwiches so my husband is happy.

Well, I had fun with the “Black Friday”
sales ON LINE – now I’m getting emails
saying my items have shipped – YAY!
I really like this idea – I don’t have to
go out & battle crowds AND I get
some pretty sweet discounts to boot;
a win/win situation in my books.

Hope you have a GREAT day!

Hugs;

Pammie

Getting closer …

Just got home from grocery shopping at Kroger – even made sure I got there early (9: 15 a.m.) and still ended up with many aisles crowded with not so happy-to-be-there customers. Oh well, hopefully I’m done with all that – bought more than I expected but I know it will all be used – eventually. They had those little Clementine oranges (“Cuties”) on sale for $2.99 a bag so I grabbed some (not on my list) and a few other things – Yep, I’m an impulse buyer!

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

Apple Walnut Crumb Pie

1 (9 inch) frozen pie crust
1 (21 oz) can apple pie filling
1 C. flour
1/2 C. firmly packed light
brown sugar
1/2 C. mayonnaise
1 C. chopped walnuts

Preheat oven 350 degrees F.
Arrange pie crust on a baking
sheet. Evenly spread apple
pie filing into crust. Combine
flour & brown sugar in a medium
bowl. Stir in mayonnaise using a
fork until mixture is the size of
coarse crumbs. Stir in walnuts &
evenly sprinkle mixture over apples.
Bake 45 minutes until golden brown
& bubbling. Cool slightly on wire
rack. Serve warm or room temp.
Serves 6

(recipe: hellmanns.com)
————————————-

Crockpot Wild Rice Stuffing

2 T. olive oil
1 small yellow onion, diced
2 ribs celery, finely sliced
1 (16 oz) pkg. fresh mushrooms,
sliced (cremini, baby bella, etc.)
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 1/2 C. RICE MIX (uncooked
brown & wild, rinsed & drained)
5 1/2 C. chicken broth
2/3 C. dried cranberries
1 T. chopped fresh sage
1 T. chopped fresh thyme
1/2 C. slivered almonds, toasted

In large skillet heat oil over medium;
add onions & celery – cook, stirring
occasionally, until onion is softened &
lightly brown, about 8 minutes. Increase
heat to medium-high; add mushrooms &
cook, stirring often, about 6 minutes, until
mushrooms are soft & most of liquid has
evaporated. Stir in salt/pepper – remove
from heat. In 3-4 qt crockpot stir together
wild rice blend & sauteed vegetables.
Carefully pour in broth; gently stir. Cover
& cook on Low 5-6 hours or High 2-3
hours, until rice is tender. Turn off
crockpot; stir in cranberries, sage &
thyme. Taste & adjust seasonings.
Cover & let stand 10  minutes. Just
before serving, sprinkle toasted
almonds on top. Serve warm.
Serves 8

NOTE: Can be made ahead:
Saute celery/onions/mushrooms up
to 2 days in advance & store in fridge.
Add all ingredients to crockpot just
before cooking.

(recipe: wellplated.com)
————————————
Crockpot Spicy Queso Dip

1 jalapeno pepper, seeded/ribs
removed, chopped fine
1/2 poblano pepper, seeded/ribs
removed, chopped fine
1 shallot, peeled/chopped fine
2 cloves garlic, minced fine
8 oz. sharp Cheddar cheese, shredded
4 oz. Gouda cheese, shredded
4 oz. cubed cream cheese
1 T. cornstarch & 1 T. water
1 1/2 C. Half & Half

chips, for dipping

Place cheeses & cream cheese in
crockpot. Mix cornstarch with 1 T.
water & add to crockpot; pour in
Half & Half. Cover & cook on High
2 hours, stirring every 20-30
minutes until fully melted & warm.
Serve with chips for dipping.
Serves 8

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

Crockpot Sausage Breakfast
Casserole

1 (26-32 oz) pkg. frozen shredded
hash brown potatoes
1 pkg. (Jimmy Dean) Hearty
Original sausage crumbles
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. (2 oz) shredded Parmesan
cheese
1/2 C. sun dried tomatoes (packed in
oil) drained/ sliced*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Spray insides of crockpot with
nonstick cooking spray. Layer half
of potatoes on bottom. Top with
half of sausage, both cheeses,
sun dried tomatoes & green onions;
repeat layers. In large bowl beat
eggs, milk, salt/pepper using a
wire whisk until well blended;
pour evenly over mixture in crockpot.
Cover & cook on Low 8 hours or
High 4 hours until eggs are set.

*you can substitute 1 C. fresh chopped
tomatoes for sun dried, if desired

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

Crockpot Fruit Compote

1 (1 lb) bag frozen mixed fruit*
1 (14.5 oz) can mandarin oranges,
drained
1/2 C. raisins
1/2 C. maraschino cherries, drained
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 C. brown sugar
1/2 stick butter (4 T), melted
1 (21 oz) can cherry pie filling

Place all fruit in bottom of crockpot.
Combine cinnamon, nutmeg, brown
sugar, melted butter & pie filling in
a bowl – pour over fruit. Cover & cook
on High 2-3 hours, stirring a couple
times during cooking. Makes about
5 C. fruit.

*Poster said the bag she bought had
pineapple, strawberries, peaches &
mango)

NOTE: Poster said this is really good
when served with or on pound cake.
You can also add nuts. Keeps well
for a few days if refrigerated

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

Crockpot Citrus & Herb
Turkey Breast

1 (6-7 lb.) bone-in turkey breast,
skin intact
2 oranges, quartered
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 T. olive oil
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
salt/pepper, to taste
1 C. chicken broth

Rinse turkey breast & pat dry.
Place quartered oranges & fresh
herb sprigs in bottom of crockpot.
Drizzle olive oil over turkey breast
& sprinkle with chopped fresh herbs,
salt/pepper – rub into skin & place
in crockpot. Pour broth around
turkey. Cover & cook on Low 5-7
hours until turkey reaches 165 degrees F.
food thermometer. Remove turkey from
crockpot & tent with foil 20 minutes.

To brown skin:
Place turkey on a cookie sheet &
place under broiler 3-5 minutes until
golden brown, then tent with foil.
Slice & serve.

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

Jalapeno-Buttermilk-Cornbread
Stuffing

3 C. cornbread, dried out & cubed
(store bought or homemade)
1 onion, diced
1 stalk celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded,
finely chopped
2 cloves garlic, minced
1/2 C. chicken stock
2 T. olive oil or butter
salt/ground black pepper, to taste
cilantro, optional garnish

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium heat &
saute onions, celery, bell peppers &
jalapenos until softened, about 12
minutes. During last few minutes of
cooking, add minced garlic, stirring
frequently to prevent burning. Stir
in cubed cornbread & chicken stock;
mix until liquid is completely absorbed
by bread & vegetables; season with
salt/pepper. Pour mixture into baking
dish & bake 20-25 minutes until
browned, crispy & cooked through.
(bread should be crisp but still moist).
Garnish with cilantro (if using) &
serve immediately. Makes approx. 4 C.

(recipe: 12tomatoes.com)
——————————-

Mozzarella-stuffed Garlic Knots

1 (13 oz) tube refrigerated pizza crust
3/4 lb. mozzarella, shredded
2 T. Parmesan & Romano cheese, grated
3 T. salted butter
3 cloves garlic, minced
1/3 C. fresh parsley, chopped

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. Unroll pizza dough &
cut into 10 equal portions. Press down
the center of each pizza dough strip to
create a well for the cheese. Sprinkle
some mozzarella cheese down center
length of each strip; pinch edges together
to form a mozzarella-filled roll – repeat
with rest of dough then mold each strip
into a knot. Bake 15-20 minutes until
golden brown. Combine butter, garlic,
parsley, Parm/Rom. cheese in a saucepan
& saute on medium-high heat until butter
is melted. Toss each baked ‘knot’ into
butter mixture & serve while hot.
Makes 10 knots

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

Cool Whip Frosting

1 (4 oz) box instant pudding
mix, dry (any flavor)
1/4 C. powdered sugar
1 C. milk
1 (8 oz) tub Cool Whip, thawed

In large bowl combine pudding mix,
powdered sugar & milk; mix at Low
speed until blended. Let mixture
stand 3 minutes then fold in thawed
Cool Whip. Frost & keep refrigerated

(recipe: Facebook)
——————————-

Caramel Apple Sheet Cake

2 C. flour plus 2 T. flour
2 c. sugar
1 tsp. cinnamon
1/2 C. butter
1 C. water
1/2 C. shortening
1/2 C. buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 C. peeled/chopped green apples

Frosting:
1/2 C. butter
6 T. milk
3 1/2 C. powdered sugar
1/2 tsp. vanilla
1/8 C. caramel ice cream topping

Preheat oven 400 degrees F.
Spray 15 X 13″ baking dish with
nonstick spray. In large bowl mix
flour, sugar & cinnamon – stir to
combine. In medium saucepan
combine butter, water & shortening;
bring to boil. After mixture reaches
boil, add it to the flour mixture & stir
to combine. Add buttermilk, then
baking soda, eggs, vanilla – in that
order, mixing in between each
addition. Stir in apples & pour into
prepared dish. Bake 20 minutes. Let
cool 10-15 minutes.
While cake is cooling prepare frosting:
Combine butter & milk in medium
bowl; microwave until butter is melted.
Add powdered sugar, vanilla & caramel
sauce & stir until smooth. Pour frosting
evenly over cooled cake.

(recipe: chef-in-training.com)

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

Today is my BUSY day – grocery shopping, home a
bit to rest (& write this blog) then babysitting 8 1/2
month old grandson 1:30 – (hopefully around 3:30/4pm).
Home again to eat/rest then at 5:45 off to Knit/Crochet
night until around 9 p.m. (Glad I’m still healthy enough
to keep up this pace – but I know that I’m pretty
‘free’ tomorrow, no big things to do. Ran into
three people at the grocery store so that ‘chatting’
added almost an hour to my shop time. First person
is the Great Grandma to my oldest grandson & I
haven’t seen her for a good 6+ months (She’s close
to 90 & still in great health – still bowls!), then as
I turned around to re-group my brain on what else
I needed there stood a homeschooling friend/Mom
whom I hadn’t seen for a good 10+ years! More
chatting, then on with shopping. Just about ready
to go up to check out when I look up & see one of
my knitting ladies, so . . .  again, more chatting!
It was a fun & busy morning, for sure!

Weather-wise, it’s sunny & 47 degrees (didn’t need
my hat, scarf & gloves – yay!).

Have a great day!

Hugs;

Pammie

Recipes and MORE Recipes!

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

Crockpot Garlic Sweet Potato Mash

1 1/2 lb. sweet potatoes, peeled/
cut into 1″ cubes
3 C. water
1 bay leaf
3 garlic cloves, peeled
1 tsp. kosher salt
3 T. butter
1/4 C. milk

Place sweet potato cubes in crockpot;
add water, bay leaf, garlic & salt. Cover
& cook on Low 4 hours or High 2 hours
until sweet potatoes are very soft. Drain
all liquid (poster uses a colander). Add
butter & milk; mash until desired
consistency. Add salt/pepper to taste.
Serves 6

(recipe: 365daysofcrockpot.com)
————————–

Oven-roasted Brussels Sprouts/
Butternut Squash & Apples

3 C. Brussels Sprouts (ends trimmed/
outer-loose leaves removed)
2 c. cubed Butternut squash
2 Granny Smith apples, VERY COLD &
cut into cubes
2 T. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. chili powder

Preheat oven 400 degrees F.
Place veggies on a large baking
sheet & drizzle with oil. Sprinkle
chili powder & cinnamon on top;
using your hands, toss all together
making sure to evenly coat all.
Bake 20-25 minutes until veggies
are tender, turning once half way
through cooking time. Serve
immediately. Serves 6

(recipe: momontimeout.com)
——————————
Crockpot Cranberry/Pear Sauce

1 (12 oz) pkg. fresh cranberries
1/2 C. orange juice
1 pear, small/ripe – peeled/cored/
chopped
1 T. port wine
lime zest
1 tsp. fresh ginger root, finely
minced
3 T. granulated sugar
1/4 tsp. ground caramom

In crockpot, combine all ingredients.
Stir, cover & cook on High 3 hours.
Cranberries will be partially popped
& sauce will have begun to thicken.
Allow to cool at room temp before
serving (it will continue to thicken).
Can be made smooth, if desired,
by processing in a blender. Also,
additional sweetener, such as honey,
can be added, if desired. Makes 2 C.

(recipe: boulderlocavore.com)
———————————-
Crockpot Cran-Apple Cider

64 oz. Ocean Spray Cran-apple juice
2 sticks cinnamon
5 whole cloves
2 star anise pods
apple slices (poster uses Gala)

Place all ingredients in a 4 qt (or
larger) crockpot. Cover & cook on
High 2 hours until heated. Serves 8

(recipe: yummly.com)
———————————-
Crockpot Turkey/Apple/Wild
Rice Dinner

1 C. wild rice mix (brown/uncooked)
1 apple, cored/chopped
1/4 C. sweetened dried cranberries
2 C. water
1 lb. boneless skinless turkey breast

cranberry sauce (optional, for serving)

Add rice, apple & cranberries to 4 qt
crockpot; stir & pour water over. Lay
turkey breast on rice mixture & cover.
Cook on Low 6-8 hours or High 3-4.
Serve with cranberry sauce, if desired.
Serves 4

NOTE: Poster substitutes chicken stock
for the water (if you like a little salt)

(recipe: yummly.com)
———————————

Cranberry-Orange Honey Butter

1 lb. butter, softened
1 C. whole cranberry sauce
2 T. honey
1 T. powdered sugar
1/2 tsp. fresh orange zest

Cream butter using elec. mixer until
light & fluffy. Mix in cranberry sauce,
honey, powd. sugar & orange zest
until completely incorporated. Store
in fridge up to 2 weeks. Set out to
soften before serving.

(recipe: caramelpotatoes.com)
——————————-
Mandarin Orange Fruit Dip

1 (8 oz) pkg. cream cheese, room
temp.
1 (7 oz) jar Marshmallow Fluff
1 (11 oz) can mandarin oranges,
drained (reserve liquid)

Whip cream cheese using elec.
mixer until light & fluffy. Add
Marshmallow Fluff until well
combined. Whip in oranges until
they are broken up. Refrigerate
at least 2 hours or overnight
before serving.

NOTE: You can make this into a
sauce to pour over a fruit salad:
Mix in a little reserved orange
liquid until you reach desired
consistency.

(recipe: caramelpotatoes.com)
——————————
Warm Honey Walnut Salad

1/2 C. Italian salad dressing
3 T. honey
2 T. maple syrup
1 T. peanut oil
2 T. chopped walnuts
1 (8 oz) pkg. mixed baby greens
1 pear, cored/thinly sliced*

Place all ingredients except mixed
greens & pear in a microwave-safe
bowl. Microwave at 100% powder
1 to 1 1/2 minutes. Stir then toss
with mixed greens & add fresh pear
slices. Serve immediately. Serves 4

*can substitute an apple for the pear

(recipe: mrfood.com)
———————————
Pumpkin Chocolate Chip Cookies

1 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 C. brown sugar
2 T. butter, softened
1 egg
2 T. pumpkin puree
1 tsp. vanilla
1 C. chocolate chips

Preheat oven 350 degrees F.
Line a flat rimmed cookie sheet
with parchment paper (OR) spray
lightly with nonstick cooking spray.
In a bowl whisk flour, baking soda,
cinnamon & salt. In another bowl
beat butter & sugar until fluffy. Add
in egg, vanilla & pumpkin puree –
beat until combined. Gradually add
in flour mixture & mix until fully
combined; fold in chocolate chips.
Roll dough into approx. 1 inch balls &
place on prepared cookie sheet,
about 1 inch apart – flatten lightly.
Bake 8-10 minutes. Let cool 5 minutes
before removing to a wire rack.
Makes approx. 18-24 cookies

(recipe: ourtableforseven.com)
======================
Yesterday we had light snow (but it didn’t
stay – YAY!) Today it’s around 34 degrees F.
and SUNNY!

Enjoy your day!

Pammie

 

 

Enter: The Weekend!

Have been having ‘fun’ attempting to get our bank balance to match that of the banks – no fun. Been plodding away at it for several days and THOUGHT I had it down but today, after going over just THREE new expenses, the bank says it has $10 LESS than I say I have – UGH! (A few days ago we were worse!). Get’s very frustrating.

Today is bake Sunday School snacks day; tomorrow I’m bringing the treats & husband wants me to make MORE! Have about a dozen (each) powdered sugar & glazed donut holes, blueberry Bundt cake, and have to bake a lemon loaf cake & a carrot loaf cake. Think I’ll have enough? The past month or so our class isn’t eating a lot of the treats, hence I wanted to ‘pare down’ a bit. We have about 50 adults in our “Over 50 AGE” class. Oh well, I sometimes think husband just wants to make sure there’s leftovers to take home!

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

Crockpot Blueberry Breakfast
Casserole

1 loaf French bread, cubed
16 oz. blueberries, fresh or frozen
8 oz. cream cheese, softened &
cubed
1 C. sour cream
2/3 C. brown sugar (light or dark)
3/4 C. milk
1/2 C. maple syrup
10 eggs
1 tsp. vanilla
1 tsp. ground cinnamon

Spray insides of crockpot with
nonstick cooking spray. Place cubed
bread in crockpot & sprinkle blue-
berries on top. In bowl using elec.
mixer, mix remaining ingredients
together & pour on top of bread &
blueberries.  Cover & cook on Low
4-5 hours. Serves 6

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

Pumpkin/Gingersnap Dessert

30 gingersnaps, finely crushed
(about 1 1/2 C.)
1/4 C. butter or margarine, melted
12 oz. cream cheese, softened-
1/4 C. sugar
2 c. plus 2 T. milk, divided
1 (8 oz) tub Cool Whip, thawed/
divided
1 (15 oz) can pumpkin
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
1 1/2 tsp. pumpkin pie spice

In bowl, combine gingersnap
crumbs & butter; press into bottom
of 9 X 13″ baking dish. Freeze 10 minutes.
In another bowl using elec. mixer, beat
cream cheese, sugar & 2 T. milk until
blended. Add 1 1/4 C. Cool Whip; ix
well & spread onto crust. Whisk
pumpkin, dry pudding mixes, spice &
remaining milk for 2 minutes (mixture
will be thick). Spread over cream
cheese layer. Refrigerate 4 hours until
firm. Top with remaining Cool Whip
before serving. Makes 24 servings

(recipe: Kraft recipes)
———————————

Fluffy Cran-Raspberry Salad

2 C. frozen raspberries
1 (3.4 oz) pkg. vanilla instant
pudding mix
1/2 C. cranberry juice
1 (14 oz) can whole berry cranberry
sauce
1 (8 oz) tub Cool Whip, thawed
1 1/2 C. miniature marshmallows

In medium microwaveable bowl,
microwave raspberries on High
1 minute just until thawed. Add
dry pudding mix & cranberry
juice; stir 2 minutes. Add cranberry
sauce; stir until blended. Gently
stir in Cool whip, then marsh-
mallows. Refrigerate 1 hour.
Serves 12, (about 1/2 C. each)

(recipe: kraftrecipes.com)
——————————

Wild Rice & Squash Pilaf

1 1/2 C. sliced fresh mushrooms
1 1/2 C. finely chopped/peeled
winter squash*
2 medium onions, finely chopped
1 small green pepper, chopped
2 T. olive oil
2-3 cloves garlic, minced
3 C. cooked wild rice
1/2 C. chicken or vegetable broth
1 T. soy sauce
1/2 tsp. dried savory (an herb)
1/4 C. sliced almonds, toasted

*types of winter squash:
(there are more than these)
Acorn, Butternut, Hubbard,
Spaghetti
=
In large saucepan, saute mushrooms,
squash, onions & green pepper in oil
until crisp-tender. Add garlic, saute
1 minute longer. Stir in rice, broth,
soy sauce & savory. Cover & cook
over medium-low heat 13-15 minutes
until squash is tender; stir in almonds.
Serves 10

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

Cornbread:
1 C. yellow cornmeal
1 C. flour
1 T. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
3/4 tsp. salt
1 C. pumpkin puree
1/2 C. sour cream
1/3 C. brown sugar
1/4 C. melted butter
2 eggs

For Whipped Honey Butter:
1/2 C. butter, softened
2 T. honey
1 tsp. salt
1/4 tsp. ground cinnamon

Preheat oven 400 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl whisk cornmeal, flour,
baking powder, cinnamon,
nutmeg, baking soda & salt.
In another medium bowl whisk
pumpkin puree, sour cream, brown
sugar & melted butter until smooth.
Add eggs, one at a time, beating
well between each addition. Pour
over dry ingredients & stir to
just combine. Spread batter into
prepared baking dish. Bake about
20 minutes until a toothpick inserted
into center comes out clean. Let
cool before slicing into squares.
Serves 8-10

Whipped Honey Butter:
In a small bowl whip all ingredients &
serve with cornbread

(recipe: delish.com)
———————————

Crockpot Garlic Green Beans

1 lb. fresh green beans, washed/
trimmed
2 T. olive oil
1 tsp. salt
1/4 tsp. black pepper
1 pkd. tsp. minced garlic (about 2-3
cloves)
bacon bits (optional)

Place an oven-safe dish* that fits inside
your crockpot in bottom of crockpot.
Place green beans in dish; drizzle with
olive oil – stir in salt/pepper & garlic.
Cover & cook on Low 3-4 hours or
High 1-2 hours. Remove dish from
crockpot & serve directly from dish.
Top with bacon bits, if using.
Serves 6

NOTE: Poster has a *1.6 liter Corningware
dish that she uses.

(recipe: 365daysofcrockpot.com)
———————————-
Crockpot Feta/Dill Sweet Potatoes

3 1/2 lb. sweet potatoes, peeled/
cut into 1/2 inch cubes
2 C. water
3 garlic cloves, peeled
1 tsp. salt
1/2 C. sour cream
1/2 C. feta cheese
1 tsp. dried dill
salt/pepper, to taste

Spray insides of crockpot with
nonstick cooking spray.
Place sweet potato cubes, water,
garlic cloves & salt in crockpot.
Cover & cook on High 3 1/2 – 4
hours until fork tender. Drain
any excess water; stir in sour
cream, feta & dill. Add salt/
pepper, to taste. Serves 12

(recipe: facebook)
——————————-

Orange (Jello) Pretzel Dessert

3/4 C. butter, melted
1 T. plus 3/4 C. sugar, divided
2 C. finely crushed pretzels
2 C. boiling water
2 (3 oz, ea) pkgs. orange Jell-O
2 (8 oz, ea) cans crushed pineapple,
drained
1 (11 oz) can mandarin oranges, drained
1 (8 oz) pkg. cream cheese, softened
2 C. Cool Whip, thawed

Additional Cool Whip & mandarin
oranges, if desired, for serving

Preheat oven 350 degrees F.
Mix melted butter & 1 T. sugar; stir
in crushed pretzels; press mixture
onto bottom of 9 X 13″ baking dish.
Bake 10 minutes – cool completely
on wire rack.
In large bowl add boiling water to
Jell-O – stir 2 minutes to completely
dissolve. Stir in fruit & refrigerate
until partially set, about 30 minutes.
In another bowl beat cream cheese
& remaining sugar until smooth;
fold in Cool Whip & spread over
cooled crust. Gently spoon Jell-O
mixture over top & refrigerate,
covered, until firm, 2-4 hours.
To serve, cut into squares & top
with additional Cool Whip &
mandarin oranges, if desired.
Serves 12

(recipe: tasteofhome.com)

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

Hope you’re having a good day;
our weather has warmed up a bit
to mid 40’s/foggy with expected
rain later on (light snow showers
expected tomorrow! UGH! but
weather people said it won’t ‘stick’,
so we’re good!)

Hugs;

Pammie