Wow – an entire WEEK’s gone by!

I guess, sometimes, I’m not quite aware of how much time goes by between posts – sorry! Now that we’ve added our oldest grandson’s Flag Football schedule to our week (on Saturdays) it’s making for very few days when something is NOT going on! When I first looked at this week’s schedule, there was only Friday open with nothing written in and then we got the very sad news that a good church friend died suddenly – viewing Friday. Life goes on and you learn to adjust but it’s hard saying goodbye, even though you know that person didn’t suffer and will be forever with the Lord. She lived a good, long life and her family will miss her greatly. This week I somehow managed to pull a muscle in my upper arm/shoulder – not exactly sure how that occurred but I’m guessing it was (here’s where I hate to admit it) either too much knitting or too much being on the computer (both which require using the upper arm muscles – computer/mouse pushing also). I ended up skipping my library knit group just because it was too painful! Spent the day reading (“Queen Victoria”) – I really like biographies/autobiographies so I managed to rest the muscles. Hope you’ve had a good week thus far – sometimes I’m really looking forward to days filled with appointments and sometimes I’m not. I picked up my new glasses and, after almost a week of wearing them, have decided to go back and ask them to see if they are TOO strong – everything seems a little out of focus – not like it’s not clear enough, almost just the opposite! Oh well- life goes on, right?

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

Fluffy S’Mores Dip

6 oz. cream cheese, softened
3/4 C. powdered sugar
1 1/2 C. Marshmallow Fluff*
4 C. heavy cream, divided
1 pkg. chocolate pudding mix
1 C. mini marshmallows (plus
more for garnish)
1 T. crushed graham crackers

graham crackers, for dipping

IN medium bowl beat cream cheese,
powdered sugar & Marshmallow
Fluff until smooth. Gradually add
2/3 C. heavy cream & beat until
fluffy – fold in mini marshmallows.
In another medium bowl beat
remaining heavy cream & pudding
mix until light & fluffy. Add both
dips to a single bowl, alternating
spoonfuls of both dips. Use a
butter knife to swirl through dips.
Top with more marshmallows &
crushed graham crackers.

*Marshmallow Fluff is a Kraft
product, sold in a jar, usually
with the pudding mixes in grocery
stores. (It’s like marshmallows
that have been melted)

(recipe: delish.com)
—————————–
Chicken Fried Steak

2 C. vegetable oil
1 1/2 lb. round steak, cut into
4 chunks/pounded out to about
3/4 inch thick
3 tsp. black pepper
2 tsp. salt
1 T. wtaer
2 large eggs, beaten with 3 T. milk
3 1/4 C. milk
2 C. flour (plus 1/4 C. more for gravy)

Heat oil in large medium cast iron
skillet. (If you haven’t pounded the meat:
place a chunk of steak between 2 large
pieces of plastic wrap – using a meat
mallet, tenderize/pound meat out from
center, until you have 3/4″ thickness. If
you want it thinner, keep pounding –
repeat with remaining meat.)
Dredge:
Add 2 C. flour to a medium casserole
dish – stir in 2 tsp. salt/1 tsp. pepper –
mix well. Dip meat into flour, lightly
coat, then dip into egg mix, then back
into flour. Set on a rack for a few minutes
until you have another one coated – repeat
with rest of meat. The oil in pan should be
around 350-375 degrees F. Carefully add
steak to skillet – fry 3-5 minutes on each
side. You will notice that the juices will
begin to sprout up while you are frying.
When you flip to fry other side, make sure
the juices run clear.
Preheat oven 225 degrees F.
Once steaks are fried place them in oven
to keep warm while you make gravy.
Gravy:
Carefully drain about 90% of oil –
reserve a bit (about 4 T.) because you
are going to brown the flour. With
remaining oil in skillet, add 1/4 C.
flour & whisk 2 minutes. Add in milk,
about 1 C. at a time, roughly every
4 minutes stir in milk/flour – continue
whisking. Season generously with
black pepper & a little salt. Taste &
adjust seasoning. Once gravy comes
to a boil, reduce heat to Low & continue
to whisk. Gravy should be thick (but not
too thick – if it’s too thick, you haven’t
whisked it enough – add a bit of water
to thin & whisk more).
Remove one of the steaks from the oven;
plate it & ladle gravy on top. Serves 4

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

Crockpot Corn Chowder w/Bacon

1 medium onion, finely chopped
1 lb. small red potatoes, cut into cubes
24 oz. frozen whole kernel corn
3 C. chicken broth
2 C. Half & Half
2 T. cornstarch
1/2 tsp. black pepper
salt, to taste
2 tsp. fresh thyme, chopped
3/4 C. cooked, crumbled bacon
1/2 C. shredded Cheddar cheese

Add onion, cubed potatoes, frzn
corn & broth to crockpot – stir.
Cover & cook on High 3-4 hours
(or Low 7-8 hours) until potatoes
are tender. In measuring cup
combine Half & Half with cornstarch;
whisk until no lumps remain – pour
into crockpot & stir. Cook on High 15
minutes. Mash part of the potatoes
for creaminess (or use an immersion
blender to puree the soup) until you
have the desired texture. Add pepper,
chopped thyme & half of crisp bacon;
stir until combined – season with salt,
to taste. Serve with remaining bacon &
shredded Cheddar cheese sprinkled
over top. Serves 8

(recipe: platedcravings.com)
———————————–
Crockpot Honey-Mustard Chicken

2-3 large boneless, skinless chicken
breasts, cut into strips
1/4 C. honey
1/2 C. spicy brown (OR) stone ground
mustard
1/4 C. orange, pineapple or apple
juice
2 T. soy sauce
2 T. cornstarch
2 T. cold water

cooked rice for 4

In a bowl mix honey, mustard,
juice & soy sauce. Place chicken
in crockpot & pour sauce over.
Cover & cook on Low 4 hours.
When chicken is done cooking,
mix cornstarch & cold water
until smooth & lump free. Quickly
stir this mixture into honey-
mustard sauce in crockpot,
stirring well to combine. Continue
cooking 2-3 minutes until sauce
has thickened.
Serve with sauce over cooked
rice.

(recipe: perdue.com)
——————————–

Cheese & Broccoli Soup

2 C. sliced fresh carrots
2 C. broccoli florets
1 C. sliced celery
1 1/2 C. chopped onion
1/2 C. butter
3/4 C. flour
1 (10.5 oz) can condensed
chicken broth, undiluted
4 C. whole milk
1/2 lb. Velveeta cheese,
cubed

In large saucepan bring 2 quarts
water to a boil. Add carrots,
broccoli & celery – cover & boil
5 minutes; drain. In same saucepan
saute onion in butter. Add flour
& stir to make a paste. Gradually
add chicken broth & milk – cook
until  mixture thickens, about
8-10 minutes. Add vegetables;
heat until tender. Add cheese;
heat until cheese is melted.
Serves 6-8 (2 quarts).

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

Cherry Bubble Breakfast Bake

1 (21 oz) can cherry pie filling
2 tsp. almond extract
2 (16.3 oz, ea) cans refrigerated
biscuits – cut in half, then cut
into thirds
1/4 C. sliced almonds
1/2 C. powdered sugar
1 T. milk

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine pie filling & almond
extract; mix well. Add biscuits &
toss until evenly coated. Spread
mixture into prepared dish evenly
& sprinkle with almonds. Bake
40-45 minutes until dough is cooked
in center. Let cool slightly. In small
bowl whisk powdered sugar & milk
until smooth – drizzle over top; serve
warm. Serves 8

(recipe: mrfood.com)

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

Our weather has been up & down – we
did get about 1 1/2 inches of snow the
other day, but now it’s mostly all melted.
Today it’s 32 degrees F. and has been varying
from sunny to really gloomy/cloudy and windy.

Gas prices have dropped a bit to $2. 49/9

Hope you are in good health and staying
warm (for those of you in cold climates!).

Hugs;

Pammie

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Happy Thursday!

It’s been a busy week here – yesterday was my library knit group and each time I attend the world gets smaller & smaller. By that I mean, each time I go I run into more people I know. I had just come in the door and a lady approached me asking me if I was (my name) – I said Yes and she proceeded to give me her name – small world, we used to work together 35 years ago at the telephone company! (and that very same thing is happening to others in the group as well – who knew!?). I’m enjoying this new group, it’s a very nice mix of skills/experiences/etc.  Last night was my special needs group and we’re now (again) practicing the Christmas songs they will sing for our (long awaited) Christmas party which is now scheduled for February 7th. (I guess I’m the ‘odd man out’ because I’m more than OVER Christmas/songs, etc. but because our ‘kids’ really don’t mind, we’re doing it for them. I really need to practice my piano playing because I was REALLY rusty on the songs last night (of course it didn’t help that sitting directly behind me is one of our non-verbal guys who loves to yell sounds all the time – really threw me off  since I play by ear, so hearing myself playing was a true trial by fire!) Oh well – it will all go off just fine on the appointed night.

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

Peanut Butter Cake w/Peanut
Butter Frosting

Cake:

2 1/4 C. flour
2 C. light brown sugar (packed)
1 C. peanut butter
1/2 butter, room temp.
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 C. milk
2 tsp. vanilla
3 eggs

Preheat oven 350 degrees F.
Grease & flour 10 X 15″ cake pan.
In large bowl mix first 4 ingredients
using elec. mixer on Low speed
until crumbly. Add next 5
ingredients; blend at Low speed
until everything is wet then change
to Medium speed for 3 minutes –
pour batter into prepared pan.
NOTE: While cake is baking prepare
frosting.

Bake, on middle rack of oven,
35-40 minutes until a toothpick
inserted into center of cake comes
out clean. Cool in pan 10 minutes
then spread frosting on hot cake
– sprinkle 1 C. mini chocolate
chips over frosting.

Peanut Butter Frosting:

1/2 C. peanut butter
2 T. honey
1 tsp. vanilla
2 C. powdered sugar
4-5 T. milk
=
(1 C. mini chocolate chips-
garnish)

Warm peanut butter & honey in
microwave just until it gets soft &
easy to stir. Add all other frosting
ingredients & beat until smooth.
Spread over hot cake & sprinkle
top with 1 C. mini chocolate chips.

NOTE from poster: you might want
to double the frosting; still use
only 1 C. chips

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

No Fuss Salisbury Steak

1 lb. ground beef
1/4 C. finely chopped onion
3 T. plain bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1 (8 oz) pkg. sliced fresh
mushrooms
1 small onion, thinly sliced &
separated into rings
1 3/4 C. beef broth
2 T. Worcestershire sauce
2 T. water
1 T. cornstarch

In large bowl combine beef,
onion, bread crumbs, salt/pepper –
stir well & shape into 4 patties.
In large skillet over medium heat,
cook patties 5 minutes on each
side. Remove from skillet,(reserve
1 T. drippings). Cook mushrooms &
onions on medium-high heat in
skillet 5 minutes until tender, stirring
constantly. Add broth & Wors. sauce.
Return patties to skillet; bring to boil.
Cover & reduce heat. Simmer 15
minutes. Remove patties using a
slotted spoon – place on a platter to
keep warm. In small bowl combine
water & cornstarch – stir well. Add
to broth  mixture in skillet & bring
to a boil – cook 1 minutes until
thickened, stirring constantly. Spoon
over patties & serve. Serves 4

(recipe: mrfood.com)
—————————–
Beef Barley Soup

1 T. vegetable oil
1 boneless beef chuck arm/
blade or shoulder pot roast
(about 3 lb)*
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. fresh mushrooms, halved
1 onion, chopped
3 cloves garlic, minced
1 3/4 C. beef broth
1 tsp. dried tarragon
1 bay leaf
1 C. quick-cooking pearl barley
1 (9 oz) pkg. frozen peas, thawed
1/3 C. sour cream

In large soup pot over medium heat,
heat oil until hot. Add roast & cook
4-6 minutes, browning on all sides.
Remove roast & season with salt/pepper.
Add mushrooms, onion & garlic to pot;
saute 5-7 minutes until onion is lightly
browned. Add broth, tarragon & bay
leaf then return roast to pot – bring to
a boil. Reduce heat to Low; cover
tightly & simmer 1 1/2 hours. Stir in
barley; cover & cook 10-12 minutes.
Remove roast from pot & keep warm.
Remove & discard bay leaf. Add peas &
sour cream, stirring constantly over
Low heat until just heated through.
Carve roast & serve with barley mixture.
Serves 6

*Pam’s comment: I would suppose you
could also use chunks of beef stew meat
if you don’t have access to these roasts

(recipe: mrfood.com)
————————————
Loaded Mashed Potato Casserole

8-10 medium russet potatoes, peeled/
chopped into large chunks
1 lb. bacon
1/2 C. bacon
4 oz. cream cheese
1/4 C. sour cream
1/2 tsp. seasoned salt
1/2 C. milk
salt/pepper
1 1/2 C. Cheddar cheese, shredded
3 green onions, chopped

Preheat oven 400 degrees F.
Place chopped potatoes in large pot;
cover with water & bring to boil over
High heat. Once at a rolling boil, reduce
heat to medium-high & cook about 15
minutes. Line a large rimmed baking
sheet with foil; lay out bacon on sheet
& bake until crisp – about 15 minutes.
Remove bacon from pan; reduce oven
heat to 350 degrees. Place cooked bacon
on a plate lined with paper towels & dab
any grease off with another paper towel.

When potatoes are fork-tender drain into
a colander. Place drained potatoes in large
bowl (or stand mixer). Add cream cheese,
butter, sour cream, salt/pepper, milk &
seasoned salt – mix until well combined.
Taste & adjust salt/pepper or more milk
if too thick. Crumble bacon & place half
in with potatoes. Add 1 C. cheese & mix
to incorporate. Spray 9 X 9″ baking dish
with nonstick cooking spray – spread
potato mixture into pan. Top with 1/2 C.
cheese & bake 30 minutes until cheese
has melted. Top with remaining bacon &
chopped green onions & serve.
Serves 8

(recipe: jamiecooksitup.net)
———————————–
Butternut Squash Apple Bake

1 (2 lb) butternut squash; peeled/
cut into 1/2 inch slices
3 medium tart apples, peeled/
thinly sliced
1/3 C. packed brown sugar
1 1/2 tsp. flour
1/4 tsp. cinnamon
2 T. melted butter

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Layer
squash & apples in dish evenly.
In a small bowl mix brown sugar,
flour & cinnamon; sprinkle over
top & drizzle with melted butter.
Bake, covered, until squash & apples
are tender, 45-55 minutes. Serves 8

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

Crockpot Cashew Chicken

2 lb. boneless skinless chicken
breasts (about 4), cut into smaller
pieces
1/4 C. flour
1/2 tsp. black pepper
1 T. canola oil
1/4 C. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 C. unsalted cashews

Fresh veggies of your choice:
peppers, broccoli, snap peas, peas,
carrots, water chestnuts, etc.

Cooked rice for 6
=
Combine flour & pepper in ziplock
bag; add chicken pieces & shake to
coat. Heat oil in a large skillet over
medium-high heat. Brown chicken
pieces about 2 minutes on each side;
place chicken in crockpot. Combine soy
sauce, vinegar, ketchup, sugar, garlic,
ginger & pepper flakes in small bowl;
pour over chicken. Cover & cook on
Low 3-4 hours.
Before serving:
Steam your choice of fresh veggies
then place in crockpot & stir. Add
cashews & stir. Serve with cooked rice.
Serves 6

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

Orange Fluff Dessert

1 large box Cook & Serve vanilla
pudding mix
1 large box Orange Jell-0
2 C. water
1 (16 oz) tub Cool Whip, thawed
1/2 bag mini marshmallows
1 can pineapple tidbits (any size,
depending on your preference)
1 can mandarin oranges (again,
any size)
2 bananas, sliced*

In saucepan mix pudding mix,
Jell-0 & water over medium heat
until it boils. Remove from heat &
pour into large mixing bowl.
Refrigerate until mixture has
thickened (about an hour). Beat
using elec. mixer until creamy;
fold in Cool Whip, marshmallows &
fruit. Chill 1 hour before serving.

*NOTE: When serving place sliced
bananas in just before serving so
they don’t turn brown in fridge.

(recipe: tomatohero.com)

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

Our weather, though cold (20’s again)
is still good for walking/driving, etc. –
tiny bits of light (fluffy/goes away) snow,
a little gloomy/cloudy BUT it’s not
accumulating on the ground – YAY! I
can deal with that!

Gas prices have stayed in the same
range since before Christmas – $2.56-
$2.59 . . . not too bad.

In an hour or so I’m off to babysit my
11 month old grandson again for the
day – hope you’re having a good day
as well.

Hugs;

Pammie

Busy Monday

Tomorrow is my husband’s 66th birthday so (thanks to the reminder by a friend) I ‘remembered’ to bake him his favorite Banana Cake! (Whew – I had totally forgot about baking – just focused on his present!). The cake I baked is not the original recipe I found on the ‘net’ many years ago (will still have to see if I can research that one – it was super moist AND had banana cream cheese frosting, to boot!). This one is a good cake, all scratch – THANK HEAVENS I had 4 frozen bananas in the freezer and enough butter & cream cheese to make it! (Yes, I ‘could’ make a trip to the store, but was trying to avoid that if I could.) Got the word that I’m babysitting Tues AND Thurs. this week so I know I’m going to be tired – wanted to spend today relaxing (if I could). Am going to make Shepherd’s Pie for dinner (another of his favorites).

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

Here’s the recipe for the banana cake I made:

Banana Cake

1 1/2 C. mashed ripe bananas
2 tsp. lemon juice
3 C. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 C. butter, softened
2 1/8 C. gran. sugar
3 eggs
2 tsp. vanilla
1 1/2 C. buttermilk
=
Frosting:
1/2 C. butter, softened
1 (8 oz) pkg. cream cheese, softened
3 C. powdered sugar
1 tsp. vanilla

Preheat oven 275 degrees F.
Grease & flour 9 X 13″ baking pan
Mix mashed with lemon juice in small
bowl. In medium bowl mix flour, baking
soda & salt. In large bowl cream 3/4 C.
butter & 2 1/8 C. gran. sugar. Beat in
eggs 1 at a time; stir in vanilla. Beat in
flour mixture gradually with buttermilk.
Stir in banana mixture & pour into pan.
Bake 1 hour. Place directly in freezer
45 minutes

Frosting:
In large bowl cream butter & cream
cheese until smooth; beat in vanilla. Add
powdered sugar gradually & beat at Low
speed until combined, then High until
smooth. Frost cake

NOTE: (cake)The original recipe called for
3 1/2 C. powdered sugar but I thought that
made it too sweet and texture more like
wall-paper paste, so I just used 3 C. – as it
was, I ended up using a little milk to thin
it to a spreading consistency. Husband
suggested next time I try using a little
sour cream – that would work, too, and
not change the consistency too much.

(recipe: allrecipes.com/recipe/8333/
banana-cake-vi/)
—————————————-

Creamy Wild Rice/Chicken Soup

1/4 C. butter
1/2 large yellow onion, chopped
3 medium carrots, diced
8 oz. mushrooms, sliced
3 stalks celery ,diced
1 tsp. salt
1/2 tsp. black pepper
3 C. chicken: cooked/shredded
(can use a rotisserie chicken)
4 C. chicken stock
1 C. heavy cream
1 T. flour
1 C. long grain & wild rice mix

In large heavy bottomed pot melt
butter over medium heat. Add onion,
carrots & celery – cook 2-3 minutes,
stirring occasionally. Add mushrooms-
season with salt/pepper – cook until
mushrooms are soft. Add shredded
chicken & stock. In small bowl whisk
flour & heavy cream until smooth-
pour into soup & stir. Add rice & cook,
covered, 25-30 minutes until rice is
tender. Taste & adjust salt/pepper.
Serves 4-6

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

Crockpot Cranberry/Orange Pork
Roast

3 lb. boneless rolled pork roast
1 (14 oz) can whole cranberry
sauce
1 orange
2 tsp. dried, minced onion
1 tsp. ground sage

Rinse pork roast under cold water
in sink & pat dry with paper towels;
place in crockpot. In small bowl
combine cranberry sauce, zest &
juice from orange, dried onion &
sage; mix well & pour over roast.
Cover & cook 6-8 hours on Low
or 3-4 hours on High until cooked
through & tender. Remove roast
from crockpot & let stand 5-10
minutes before slicing (to allow
juices to redistribute throughout
the meat.) Slice & serve.
Serves 6-8

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

Spicy Hot Sausage Balls
(appetizer)

1 (16 oz) pkg. hot pork sausage*
2 1/2 C. Bisquick baking mix
1 1/2 C. shredded sharp Cheddar
cheese

Serve with your favorite type
of mustard, for dipping

Preheat oven 350 degrees F.
In large bowl combine all
ingredients. Using your hands,
knead mixture well until soft
dough forms. Roll dough into
1-inch balls & place on a rimmed
baking sheet. Bake 12-15 minutes,
until bottoms begin to brown &
no pink remains in sausage.
Makes about 5 dozen

*Make sure to use a packaged
hot sausage like Jimmy Dean brand
NOT spicy Italian sausage from the
meat counter because the consistency
is different.

(recipe: mrfood.com)
—————————–

Baked Bean Chili Casserole

1 1/2 lb. ground beef or turkey
1 small yellow onion, finely chopped
1 bell pepper, seeded/finely chopped
2 (16 oz, ea) cans pork & beans
1/2 C. BBQ sauce
1 can RoTel tomatoes with chilies
1 (15 oz) can diced tomatoes
1/2 C. catsup
2 T. spicy brown mustard
2 T. Worcestershire sauce
4 T. brown sugar
8 slices bacon, cooked/crumbled

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Brown
ground bee, onion & bell
pepper in large saucepan. Add
pork & beans, BBQ sauce & brown
sugar to beef mixture – simmer,
covered, at least 5 minutes. Pour
mixture into prepared pan &
crumble bacon on top. Bake,
foil-covered, 45 minutes. Remove
foil & bake 10 minutes more.

(recipe: allrecipes.com)
——————————-

Crockpot Ham & Beans

1 (16 oz) pkg. dried Northern beans
3-4 meaty ham hock shanks or a
meaty ham bone (1 1/2 lbs), meat
chopped into big chunks
1 small onion, diced
salt/pepper, to taste
1/3 C. light brown sugar

Sort beans for any pebbles then
rinse beans under cold water. Add
rinsed beans, onion, salt/pepper &
ham into crockpot. Add enough
water to cover the beans (between
6-8 cups water). Cover & cook on
High 2 hours. Reduce heat to Low
& cook 4-5 hours until beans are
tender. Remove ham shanks or
hocks – shred meat then return to
crockpot. Add brown sugar & stir.

NOTE: Poster removes about 1 cup
liquid from beans before adding
brown sugar – depends on how
thick you want the beans.

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

Oatmeal Chocolate Chip Quick Bread

1 1/3 C. flour
2/3 C. old fashioned oats
1/3 C. granulated sugar
1/3 C. brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 C. mini chocolate chips (plus
more, for topping, if desired)
1 egg
3 T. butter, melted
1 C. milk

Preheat oven 350 degrees F.
Grease & flour a 9″ loaf pan.
In bowl, whisk flour, oats, sugars,
baking powder, baking soda &
cinnamon. In another bowl mix
egg, butter & milk. Stir wet
ingredients into dry – fold in
chocolate chips. Pour batter into
prepared pan & sprinkle top
with additional chocolate chips,
if desired. Bake 40-45 minutes.
(or when inserting a knife into
center of bread comes out clean).

(recipe: ourtableforseven.com)

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

Our weather has taken a WARM turn – it’s
been in the 40’s yesterday and today, with
rain for most of the day. (It’s a bit gloomy,
but at least we’re not slipping & sliding on
ice or huge amounts of snow!) Driving
home from church last night was a bit
of a challenge: lots of patches of fog but
I took my time & got home fine.

Hope you are all in good spirits and good
health – remember SPRING IS COMING!

Hugs;

Pammie

It’s FRIDAY!

Hello! It’s a bright, clear sunny day outside (20 degrees F.) and we just got home from a morning ‘adventure’: had to take my van in to the dealership – the front window washer hoses broke (from the cold) and IF you hit spray, it sprayed only on the passenger side and even then off the side of the car, no where near the window! (Silly me – I thought we’d be there, maybe, a half hour…) went in at 9 a.m. and finally was done somewhere around 11. Husband & I went to brunch at Village Place and saw a couple we know from church; upon leaving I saw another lady that’s in my knit group (haven’t seen her in months – she doesn’t drive in the dark), so it was a very nice trip! My tummy is full of veggie omelet & some hash browns/coffee AND I finished the mint green baby blanket – YAY! (was a little ‘bummed’ because I only took that project so when the wait became longer than I anticipated, I had nothing to do!). Also found out Wednesday that the ‘Needy’ collection for hats/scarves/mittens/gloves/socks is getting really full so they don’t need any more scarves – have the thin gray one to finish up then that project is over…back to baby hats & blankets.

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

Cran-Apple Muffins

1/2 C. whole-berry cranberry sauce
1/2 tsp. grated orange peel
1 1/2 C. flour
1/2 C. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk
1/3 C. vegetable oil
1 C. shredded, peeled tart apple
1/2 C. powdered sugar
1 T. orange juice

Preheat oven 375 degrees F.
Spray 12 muffin tins with nonstick
cooking spray (OR) use muffin papers.
In small bowl combine cran. sauce &
orange peel. In large bowl combine
flour, sugar, cinnamon, baking soda,
baking powder & salt. Beat egg, milk &
oil in small bowl; stir into dry ingredients
just until moistened. Fold in apple & fill
muffin cups half full. Make a ‘well’ in
center of each muffin; fill with about
2 tsp. cran. mixture. Bake 18-20 minutes
until a toothpick inserted into center
of muffin comes out clean. Cool 5
minutes before removing from pan
to wire rack.
Glaze:
Combine powdered sugar & orange
juice; drizzle over cooled muffins.
Makes about 12 muffins

(recipe: tasteofhome.com)
———————————

Crockpot Chicken ‘n Stuffing

1 lb. boneless chicken breast (can
also substitute boneless turkey)
1 can cream of chicken soup
1 (6 oz) box stuffing mix (chicken or
turkey flavor)
1/2 C. sour cream (or plain Greek yogurt)

Spray insides of crockpot with nonstick
cooking spray & place chicken in crockpot.
Pour dry stuffing mix over chicken. In a
bowl mix soup with sour cream & pour
over stuffing. Cover & cook on Low 4
hours.

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

Ham & Cheese Breakfast Casserole

2 C. green bell peppers, cut into 1/2
inch dice
2 T. unsalted butter
5 C. cubed sweet bread (such as
King’s Hawaiian, or challah) cut into
1/2 inch dice
3 C. sharp Cheddar cheese, shredded
1 lb. cooked ham, cut 1/2 inch dice
10 eggs, beaten
4 C. whole milk
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. nutmeg
1/2 tsp. white pepper

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet saute bell pepper in 2 T.
butter over medium-high heat
5 minutes. Place cubed bread in
prepared dish. Toss cooked peppers,
cheese & ham in large bowl then
spread evenly over bread cubes.
In large bowl whisk eggs. In small
bowl place salt, mustard, nutmeg &
pepper – mix a few tablespoons of
whisked egg into spices & mix with
a fork until dissolved & not lumpy.
Add mixture back into eggs & whip
to combine. Pour mixture over
bread in dish & press down slightly
so bread absorbs liquid. Bake,
uncovered, 1 hour. Increase heat
to 350 degrees F. & bake another
15 minutes until browned on top
and a knife inserted into center of
pan comes out clean. Remove from
oven & allow to rest 10 minutes
before cutting. Cut into squares &
serve. Serves 8-10

(recipe: fromthepod.com)
—————————-

Beef Minestrone Soup

2 T. olive oil
1 lb. beef stew meat, cut into
small cubes
1/4 C. olive oil
1 T. butter
1 medium onion, chopped
3 medium carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled/
diced
1 medium zucchini, diced
1 (16 oz) can white beans
(cannellini or Great Northern)
drained/rinsed
1 (15 oz.) can cut green beans,
undrained
1 (16 oz) can diced tomatoes,
undrained
4 C. beef stock

In large pot or Dutch oven place
2 T. olive oil; brown meat – remove
meat & drippings (keep drippings).
Saute onion, carrots, & celery in
the olive oil & butter; add potatoes &
zucchini, one at a time, cooking each
2-3 minutes before adding next veg.
Salt/pepper between each addition,
to taste. Add beans, beef stock &
tomatoes; cover & cook on Low heat
at least 3 hours.
Serves 6-8

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

Crockpot Cola Ham

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

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

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

Better-than-takeout Fried Rice

4 C. cooked brown rice (or white)
1/2 lb. boneless chicken breast,
cooked/cut into bite-sized pieces
1 C. frozen peas & carrots
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 T. sesame oil
1/4 C. soy sauce

In large skillet heat sesame oil
on medium heat; add onion,
garlic, peas & carrots – stir fry
until tender. Add eggs & scramble
to mix with veggies then add in
rice, chicken & soy sauce. Mix all
together & remove from heat.

You can substitute cooked shrimp
for the chicken, if desired

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

Apple-Filled Pound Cake

4 C. finely chopped, unpeeled
cooking apples
1/2 C. orange juice, divided
1 1/2 tsp. cinnamon
1 C. granulated sugar
1/2 C. applesauce
1 egg
2 egg whites
2 2/3 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 C. milk
2 1/2 tsp. vanilla
2 T. brown sugar

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray.
In medium bowl combine apples,
1/4 C. orange juice & cinnamon-
mix well. In large bowl using elec.
mixer on Medium speed, combine
gran. sugar & applesauce for 1-2
minutes until smooth. Add whole
egg & egg whites – beat well. Slowly
add half of flour, baking powder, salt,
milk & remaining 1/4 C. orange juice.
Beat in remaining flour until batter
is well mixed; add vanilla & mix well.
Pour half of batter into prepared
Bundt pan; top with half of apple
mixture, then cover with remaining
batter. Cover batter with remaining
apple mixture & sprinkle top with
brown sugar. Bake 60-70 minutes
until a toothpick inserted near
center of pan comes out clean.
Cool in pan 15 minutes on a wire
rack then invert cake onto a serving
plate. Serves 14

(recipe: mrfood.com)

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

Looking at our weather forecasts for up to next
Tuesday, it looks pretty good (then they have
SNOW predictions…sigh). Oh well, it’s ‘that’
time of year to say: “Buckle up, Buttercup –
it’s Michigan – deal with it!”

Enjoy your day!

Pammie

Beautiful but chilly day!

Today is bright & sunny, but only 12 degrees F. with a slight breeze which makes you feel colder than you actually are. Been ‘out & about’ all morning (grocery shopping, getting gas and attending another knit group) – don’t remember if I mentioned that I joined another knit group which meets in our local library Weds. mornings 10-12 p.m. Lovely group (and growing) with lots to offer: patterns/ideas/tips, etc. Today another member of my knit group joined us and then ended up teaching all of us there the “Russian Join” which is a method of joining two yarn ends so that you don’t have a big knot in your project – very handy! Two of the library ladies joined my group last night, so I can easily see that this ‘attending two knit groups’ will be beneficial to lots of ladies! Also learned yesterday that our pastor’s wife is expecting a BOY in mid May, so the mint green afghan will go to her (almost done with it – a few more rows then a border & I’m done!)

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

Caramel Pecan French Toast
(4 hour or overnight recipe)

1 C. brown sugar
1/2 C. (1 stick) butter
2 T. light corn syrup
1 C. chopped pecans, divided
12 slices Italian-style (or any
thick) bread
6 eggs
2 C. milk
1 tsp. vanilla
1 tsp. cinnamon

Caramel Sauce:
1/2 C. brown sugar
1/4 C. (1/4 stick) butter
1 T. light corn syrup

In small saucepan over medium
heat, cook brown sugar, butter &
corn syrup until thickened, stirring
constantly. Pour sauce into a 9 X 13″
baking dish & sprinkle with 1/2 C.
chopped pecans. Place 6 slices
bread in dish & sprinkle with
remaining pecans – cover with
remaining bread slices. In a blender,
combine eggs, milk, vanilla & cinnamon-
pour evenly over bread. Cover &
refrigerate 4 hours or overnight.
=
Preheat oven 350 degrees F.
Bake French toast 40-45 minutes
until egg mixture is firm & golden
brown. In a small saucepan combine
Caramel Sauce ingredients; cook over
Low heat until thickened, stirring
constantly. Serve with French toast.
Serves 8

(recipe: mrfood.com)
————————-

Baked Chicken ChimiChangas

2 1/2 C. cooked, shredded chicken
breast
1 C. salsa
1 small onion, chopped
3/4 tsp. ground cumin
1/2 tsp. dried oregano
6 (10 inch) flour tortillas
3/4 C. shredded Cheddar cheese
1 C. chicken broth
2 tsp. chicken bouillon granules
1/8 tsp. black pepper
1/4 C. flour
1 C. Half & Half
1 (4 oz) can chopped green chilies

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a skillet
simmer chicken, salsa, onion, cumin &
oregano until heated through & most
of liquid has evaporated. Place 1/2
cup mixture down middle of each
tortilla; top with 2 T. cheese. Fold
sides & ends over filling & roll up.
Place, seam sides down, in prepared
dish. Bake, uncovered, 15 minutes
until lightly browned. In a saucepan,
heat broth, bouillon & pepper until
bouillon is dissolved. Combine flour
& cream until smooth; stir into broth.
Bring to boil; cook & stir 2 minutes
until thickened. Stir in chilies & heat
through.
To serve:
Cut chimichangas in half; spoon sauce
over top. Serves 6

(recipe: tasteofhome.com)
———————————

Crockpot Shepherd’s Pie

1 1/2 – 2 lb. beef chuck roast or
stew meat, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 C. frozen peas
1 C. frozen corn
1/3 C. Guinness beer
3 T. tomato paste
2 T. Worcestershire sauce
1 T. corn starch
2 tsp. whole grain mustard
1 tsp. beef granules
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper
===========
5 C. mashed potatoes (prepared)
1 C. shredded sharp Cheddar cheese

In nonstick skillet cook onions 5-6
minutes until soft; place in crockpot.
Add beef & all remaining ingredients
(except mashed potatoes & cheese) in
crockpot – season with salt/pepper &
stir well. Wipe down insides of crockpot
with a paper towel then spread mashed
potatoes over top of beef mixture to the
sides of crockpot to seal ingredients. Place
a long piece of paper towel over opening
of crockpot & cover with lid (to absort
steam). Cook on High 4-5 hours or Low
8-10 hours.
When ready to serve, sprinkle cheese over
top of potatoes & cover with lid 5 minutes
to melt cheese. Serve hot. Serves 8

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

Winter Rice

2 T. butter or margarine
2 C. chopped onion
1 C. long-grain or whole-grain
rice, uncooked
2 C. chicken broth
1/4 C. mayonnaise
1/2 C. grated Parmesan cheese
1/4 tsp. white pepper

In large skillet over medium heat,
melt butter; saute onion 5 minutes.
Add rice & continue to saute 7-10
minutes until rice begins to brown.
Stir in remaining ingredients & reduce
heat to Low; cover & simmer 20-25
minutes until rice is tender & mixture
is creamy. Serves 8

(recipe: mrfood.com)
———————————–
20-Minute Sesame Chicken &
Broccoli
(underlined items you might
not have on hand)

2 T. vegetable oil
1 lb. boneless skinless chicken
thighs, cut into strips
1 bunch fresh broccoli, cut into
florets
3 green onions, thinly sliced
1 T. grated ginger
3 cloves garlic, minced
2 T. soy sauce
2 T. rice vinegar
1 tsp. toasted sesame oil
2 T. oyster sauce
1 T. cornstarch
1/4 C. water

Cooked white or brown rice
to serve 4

In medium bowl whisk soy sauce,
rice vinegar, sesame oil, oyster
sauce & cornstarch. Add oil to
large wok or skillet over high heat.
Add chicken & cook until golden
brown, about 8-10 minutes. Add
broccoli, green onions, ginger &
garlic – cook 3 minutes, stirring
frequently. Pour Soy Sauce mixture
on top of ingredients in wok/skillet
& stir. Add water & stir until mixture
has thickened, about 1 minute.
Serve over cooked rice. Serves 4

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

Crockpot Clam Chowder

1/2 lb. bacon, diced
3 (6.5 oz, ea) cans clams, not drained
1 yellow onion, chopped
4 Yukon Gold potatoes, peeled/diced
2 ribs celery, diced
2 cloves garlic minced
2 C. water
1 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. dried thyme
2 C. Half & Half
2 tsp. cornstarch

In large skillet on medium-high, cook
bacon until crisp-remove from pan.*
Add to crockpot:half bacon, clams, onion,
potatoes, celery, garlic, water, salt/pepper
& thyme – stir. Cover & cook on Low 7
hours (refrigerate remaining bacon until
ready to serve with soup). In a measuring
cup add Half & Half with cornstarch &
whisk to combine. Add mixture to crockpot
& stir. Cook on High 30 minutes. Serve
with remaining bacon sprinkled over top.**
Serves 8

*Poster sometimes cooks potatoes & onion
in bacon grease before adding to crockpot.

**You might want to heat the bacon slightly
before sprinkling it on top since it will be
cold from fridge.

(recipe: dinnerthendessert.com)
———————————

Lemon Blossoms
(mini cupcakes)

1 (18.5 oz) box yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 C. vegetable oil

Glaze;
4 C. powdered sugar
1/3 C. fresh lemon juice
zest of 1 lemon
3 T. vegetable oil
3 T. water

Preheat oven 350 degrees F.
Spray miniature muffin cups with
nonstick cooking spray. In large
bowl combine cake mix, dry pudding
mix, eggs & oil – blend well using
elec. mixer until smooth, about 2
minutes (batter will be thick). Pour a
small amount of batter into tins,
filling half full*. Bake 12 minutes.**
Turn out baked muffins onto a tea
towel.
Glaze:
Prepare while cupcakes bake. In large
bowl combine powdered sugar, lemon
juice, zest, oil & 3 T. water – mix with
a spoon until smooth. Using your
fingers, dip each into glaze while
still warm, covering as much of each
cake as possible (OR spoon glaze over
warm cakes, turning to completely
coat). Place on wire rack with
waxed paper underneath to catch
any drips. Let glaze set thoroughly,
about 1 hour, before storing in
containers with tight-fitting lids.

*Poster said a small cookie scoop
works well for making them uniform
size

**IF you make a large batch, be sure
to reverse muffin tins mid-way through
baking times to insure uniform baking.
Poster notes they come out of tins
better if you cook them a little past the
golden brown stage, making the cakes
more firm.

(recipe: cookandbliss.com)

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

The past few days have been a bit of a scramble –
babysat yesterday 10:15 – 5:15 (over my usual
time; son got stuck on the expressway in bumper-
to-bumper traffic), then Knit Night. Also – amidst
the many things going on, youngest son moved
back in. He went for a job interview earlier today,
really hoping this works – he needs a good, steady
job.

Tonight is my Special Needs group – first time we’ve
been able to meet since the FIRST week in December!
Our weather has just not been cooperating! I have a
HUGE pile of things to drag with me tonight (the
Christmas presents for the various leaders & lots of
other ‘stuff’) – one good thing: WE don’t have to teach
tonight! Once a month we have a visiting missionary
come & teach our group so we, the leaders, can have
a Business Meeting. (because of all the delayed events,
we’re also cramming our Birthday Night into tonight –
crazy/busy but the kids will love it!).

Hope you are able to stay healthy and warm –
Spring is (eventually) coming! Hang in there!

Hugs;

Pammie

Craft Update

Since I keep referring to my various knit projects, thought I’d share a few photos (so you kind of know what I’m talking about):

The Mint Green baby blanket (might give it to our Pastor’s wife, who’s due in mid-May) (almost done)

Salmon pink & white ‘needy’ scarf (done)

Gray men’s/boys ‘needy’ scarf (almost done)

Most recently started Teal & White baby blanket

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

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Tomato Balsamic Chicken
(Crockpot)

2 medium carrots, chopped
1/2 C. thinly sliced shallots
2 lb. bone-in skinless chicken thighs
1 T. flour
1/2 C. chicken broth
1 (14.5 oz) can petite diced tomatoes,
undrained
1/4 C. balsamic vinegar
1 T. olive oil
2 cloves garlic, minced
1 bay leaf
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper

Hot cooked orzo (rice) or your
choice of cooked rices to serve 6
=
Place carrots & shallots in crockpot
& top with chicken. In a bowl whisk
flour & broth until smooth. Stir in
tomatoes, vinegar, oil, garlic &
seasonings – pour over chicken. Cover
& cook on Low until chicken & carrots
are tender, 6-8 hours. Remove chicken
from bones, shred slightly using 2 forks;
return to crockpot & heat through.
Serve with your choice of cooked rices.

Freezer Option:
Freeze cooked chicken mixture in
freezer containers. To use: partially
thaw in fridge overnight. Heat through
in saucepan, stirring occasionally.
Serve with cooked rice.

(recipe: tasteofhome.com)
——————————-

Crispy Fried Parmesan Turkey
Cutlets

1 1/2 lb. turkey cutlets (4)
2/3 C. flour
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1 egg
1 T. water
1 C. Panko bread crumbs
2/3 C. grated Parmesan cheese
2 T. butter
2 T. olive oil

Preheat oven 350 degrees F.
In large plate (or pie plate) mix
flour, salt, poultry seasoning &
pepper. In another plate beat egg
& water. In third large plate mix
Panko & Parmesan cheese.
Bread turkey in this order:
Dip in egg, then flour, again egg,
then Panko. Press flour & bread
crumbs on really well & set aside
while heating skillet. In large cast
iron or heavy skillet heat butter &
oil over medium heat until butter
is totally melted & bubbling. Add
breaded cutlet (2 at a time) to
skillet & cook 3-4 minutes per
side until golden. Transfer to a
cookie sheet & cook rest. When
they are all browned, transfer to
oven 10 minutes to finish cooking.
If your cutlets are very thin (less
than 1/2 inch) you may be able to
cook them through in the skillet
without need for the oven.
(Internal temp. of meat should
read 160 degrees F. when done).
Makes 4 – serve warm.

(recipe: iwashyoudry.com)
——————————–

Hot & Sour Soup

2 tsp. brown sugar
1 T. chili sauce or sriracha
2 T. red wine vinegar
2 T. soy sauce
1 T. balsamic vinegar
1/2 inch piece ginger, grated
(about 2 tsp)
2 cloves garlic, minced
1 C. firm tofu, pressed until
drained & chopped into strips
1 C. shitake mushrooms, thinly sliced
1 C. cooked chicken, shredded
1 (8 oz) can bamboo shoots, drained/
finely chopped
6 C. chicken broth or stock (or veg. broth)
2 T. cornstarch
4 T. cold water
2 eggs, slightly beaten

Garnish:
2 tsp. toasted sesame seed oil
black or white pepper, to taste
4 green onions, finely chopped

In large pot heat chicken broth over
medium-high heat & add cooked
chicken, mushrooms, bamboo shoots,
tofu, garlic, ginger, vinegars, chili sauce,
soy sauce & sugar – bring to boil. Reduce
heat & simmer 5 minutes. In small bowl
whisk cornstarch & 4 T. cold water until
smooth – gradually stir into soup. Cook
4-7 minutes until soup thickens. Slowly
pour beaten eggs in a thin stream while
stirring soup – cook 25 seconds.
Garnish: In small bowl mix oil, pepper &
onions. Ladle soup into bowls & garnish
with sesame mix. Serve hot. Serves 4
(2 C. servings)

(recipe: allfood.recipes.com)
———————————–

Winter Black Bean Salsa

1 (16 oz) can black beans,
drained/rinsed
1 (10 oz) pkg. frozen whole
kernel corn, thawed
1 medium tomato, chopped
1/4 C. chopped red onion
1/4 C. fresh lime juice
1 envelope (Good Seasons)
Garlic & Herb salad dressing mix
2 T. chopped cilantro
1/2 tsp. minced fresh jalapeno
pepper (optional)
1/4 tsp. ground cumin

Tortilla chips – for dipping

Mix all ingredients in large bowl
until well blended; cover &
refrigerate at least 15 minutes
before serving. Store leftover
salsa in airtight container in
fridge. Makes 32 (2 T. each)
servings.

(recipe: kraftrecipes.com
—————————

Grandma’s Deviled Eggs

18 eggs
1/3 C. mayonnaise
2 tsp. yellow mustard
1/2 tsp. celery salt
1/2 tsp. salt
1/4 tsp. black pepper

Place eggs in a soup pot & add
just enough water to cover eggs;
heat to boiling. When water is
boiling, remove pan from heat.
Cover & let stand 20 minutes.
Drain water & run cold water over
eggs. Add some ice cubes to water &
let cool 5-10 minutes. Peel eggs, slice
in half length-wise. Remove yolks to
a medium bowl. Add mayonnaise,
mustard, celery salt, salt & pepper;
mix well. Fill each egg half with
yolk mixture. Serve immediately or
cover & refrigerate until ready to
serve. Makes 36

(recipe: mrfood.com)
——————————-

Butterscotch Cheesecake Bars

6 oz. pkg. butterscotch chips
1/3 C. butter
2 C. graham cracker crumbs
1 C. chopped pecans
8 oz. pkg. cream cheese, softened
1 (14 oz) can sweetened condensed
milk
1 tsp. vanilla
1 egg, beaten

Preheat oven 350 degrees F.
Melt butterscotch chips & butter
in a saucepan over medium-low
heat; stir in cracker crumbs &
nuts. Press half of mixture onto
bottom of an ungreased 9 X 13″
baking dish. In another bowl
beat cream cheese until fluffy.
Stir in condensed milk; mix in
vanilla & egg – pour over
crumb mixture. Top with remaining
crumb mixture. Bake 25-30
minutes. Chill until firm then cut
into bars. Makes about 1 1/2 dozen

(recipe: gooseberrypatch.com)

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

Have a great day!

Hugs;

Pammie

and then there’s today –

Yes, folks, we have exactly the above today. (I’m just grateful that most of the snow we had on the ground melted yesterday!). How do you know when you’re loved? When your dear, sweet husband drives you in his Jeep to you 9:30 a.m. eye doctor appointment IN A SNOWSTORM! It was snowy, slippery (truck in front of us almost did a 360 spinout turning a corner) and very dangerous – thank heavens I have a husband who is a GOOD DRIVER! Not only was he very safely driving – we actually got there exactly on time! Oh, and he also ordered my favorite pizza: Veggie Deep Dish from Jet’s, so I don’t have to cook, since my eyes are dialated! The snow has slowed down some, roads are still nasty – SO glad I don’t have anywhere to go tonight or tomorrow. (Just guessing, I’d say we got about 1 1/2 inches); temperature is now 17 degrees F. (with a wind chill of -2 degrees F. – BRrrrrrrr!). (So glad I have my knitting to keep me busy!)

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

Hot Fudge Pudding Cake

1 C. sugar
1/2 C. cocoa powder
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
4 T. butter, melted
1 large egg yolk
2 tsp. vanilla
1/2 C. semisweet chocolate chips
1 C. boiling water

vanilla ice cream

Preheat oven 350 degrees F.
Spray an 8 X 8″ square baking pan
with nonstick cooking spray. Whisk
1/2 C. sugar with 1/4 C. cocoa powder.
In another large bowl whisk flour,
remaining 1/2 C. sugar, remaining 1/4 C.
cocoa, baking powder & salt. Whisk milk,
butter, egg yolk & vanilla in another medium
bowl until smooth. Stir milk mixture into
flour mixture until just combined; fold in
chocolate chips (batter will be stiff). Using
a rubber spatula, scrape batter into prepared
pan & spread into corners. Sprinkle reserved
cocoa & sugar mixture evenly over top then
gently pour boiling water over cocoa – DO
NOT STIR. Bake until top of cake is cracked,
sauce is bubbling & a toothpick inserted
into cakey area comes out mostly clean,
about 22-24 minutes. Cool on rack for at
least 10 minutes. Serve warm (with vanilla
ice cream, if desired.)

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

Crockpot White Bean Chicken Chili  

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

NOTE: This chili can also be
frozen. Cool chili first & place
in freezer containers. To use:
partially thaw in refrigerator
overnight. Heat through in a
saucepan, stirring occasionally
& adding a little broth or water
if necessary.

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

Crescent Breakfast Tart

1 tube crescent roll dough
6 eggs
2/3 C. shredded Monterey
Jack cheese
4 sliced cooked bacon
kosher salt
ground black pepper
1 T. chopped chives (garnish)

Preheat oven 400 degrees F.
Line a medium baking dish with
parchment paper. Place dough on
sheet & pinch seams together. Fold
edges of dough in to create a crust.
Crack eggs onto dough & sprinkle
with cheese. Place bacon on top &
season with salt/pepper. Carefully
transfer sheet to oven & bake until
crust is golden and egg whites are
set – 10-15 minutes. Garnish top
with chives & slice into squares.
Serve warm. Serves 4-6

(recipe: delish.com)
——————————

French Onion Soup Casserole

2-3 T. butter or margarine
3 large sweet onions (or 4 medium
white or yellow), sliced
2 C. shredded Swiss cheese (8 oz)
black pepper, to taste
1 can cream of chicken soup, undiluted*
2/3 C. milk
1 tsp. soy sauce
8 + slices French bread

Preheat oven 350 degrees F.
Melt butter in a saute pan over
medium heat; add onions & brown
until clear. In shallow 2 qt. casserole
dish, layer onions, 2/3 of cheese & pepper,
to taste. In a sauce pan, heat soup, milk
& soy sauce, stirring to blend. Pour mixture
into casserole & stir gently to mix. Top with
bread slices & bake 15 minutes (uncovered).
After that baking time bread should be toasted.
Push bread slices under the sauce & top with
remaining cheese. Place back in oven & bake
15 minutes more.

(recipe: americantimesfood.com)
——————————–
Crockpot Banana Bread
(for crockpots with removable
insert ONLY)

1 1/2 C. mashed, very ripe bananas
(about 4)
3/4 C. sugar
1/3 C. butter, melted
1 tsp. vanilla
3 eggs
2 2/3 C. Bisquick (baking mix)

Spray insides of crockpot with
nonstick cooking spray. Line
bottom of crockpot with cooking
parchment paper & spray again.
In large bowl mix bananas, sugar,
melted butter, vanilla & eggs until well
blended; stir in Bisquick until
well blended – pour into crockpot.
Place a folded, clean dish towel
over the top of the crockpot then
place lid on crockpot. (this prevents
condensation from dripping onto
bread.) Cook on High 1 hour.
Carefully remove crockpot insert,
leaving the cover on – rotate the
insert 180 degrees & replace in
crockpot & continue cooking on
High 1 hour to 1 1/2 hours until a
toothpick inserted into center of
bread comes out with moist
crumbs. Remove crockpot insert
to a cooling rack; uncover & let
stand 15 minutes. Remove bread
from insert to cooling rack.
Peel off parchment paper & cool
completely – about 1 hour.

(recipe: lifemadedelicious.ca)
————————–

Ham & Tater Tot Casserole

4 C. cooked, chopped ham
4 eggs
3 T. milk
1/2 tsp. garlic powder (optional)
1/2 tsp. black pepper
1 tsp. salt
1 C. shredded Cheddar cheese (or
your choice)
1/2 C. chopped green onions (or
regular)
Tater tots (about one half of a
32 oz. bag – or enough to cover
top of dish)

Preheat oven 400 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray. Spread
ham on bottom of dish. In a
bowl whisk eggs, milk, garlic
powder, black pepper & salt –
pour over ham. Sprinkle top
with cheese & gr. onions. Layer
tater tots on top & bake 35
minutes or until tots are brown.
Serves 6

Note: you can also sprinkle extra
cheese on top the last 5 minutes
of baking time.

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

1-Pot Sausage Penne Pasta

1 lb. Italian sausage, cut into
bite-sized pieces
1 lb. penne pasta
2 C. chicken broth
1 (24 oz) jar tomato basil
spaghetti sauce
1 C. milk
1 1/2 C. shredded mozzarella
cheese
fresh basil, optional garnish

In large pan over medium-high
heat cook sausage until browned,
stirring often. Add broth, spag.
sauce & milk; stir to combine.
Add pasta & stir – bring to boil &
cook, stirring often, 6-8 minutes
until pasta is al dente. Remove from
heat & stir in cheese until melted.
Garnish with basil, if desired.
Serve immediately.

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

Caramel Apple Muffins

2 C. flour
3/4 C. sugar
2 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. butter, melted
1 egg, beaten
1 1/2 tsp. vanilla
1/2 C. apple, cored/peeled/
finely diced
12 caramels, unwrapped/diced

Preheat oven 350 degrees F.
Line 12 muffin tins with paper
liners. Combine flour, sugar,
cinnamon, baking powder &
salt in large bowl. In another
large bowl mix milk, butter, egg &
vanilla. Add flour mixture to
wet mixture & stir just until
blended. Stir in apples & caramels;
divide batter evenly between
muffin cups. Bake 25 minutes
until tops spring back when
lightly pressed. Serve warm;
makes 12

(recipe: gooseberrypatch.com)

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

Ended up ordering new frames & lens today (the
ones I’m wearing are 3 years old); had the discussion
(because of my age) of having cataract surgery (I’ve
been stalling this one for a good 3 years now) – my
doctor said: “Don’t worry – you’ll let me know when
you’re ready.” For now, I’d rather still wear my glasses,
thank you. (grin) Bottom line: even WITH the surgery,
I would still have to wear glasses to see up close – sigh.

Stay warm & healthy, my friends – SPRING is coming
(maybe not soon, but it’s coming!)

Hugs;

Pammie

and now for a quick WARMING trend!

Even if it’s only a ‘brief’ warm up, I’ll take it! We ended up canceling my special needs group last night because it was getting slippery driving and VERY foggy! This morning it’s lovely: bright sun shine and 54 degrees F. So strange – we went from almost zero temps last week to this! (Hey, I’m not complaining!). Today I’m taking as my ‘catch up’ day- organized my knitting bags/projects and did a little more ‘work/knitting’ on each one. Currently I have 4 projects going: the ‘forever- it seems’ mint green baby blanket (about 3/4 ths done – will probably be the baby blanket for our pastor’s wife who’s due in mid May); a gray simple knit scarf for the needy, more baby hats and a new baby blanket: teal blue & white. Each pattern is pretty simple, but it’s just getting the ‘desire’ (so to speak) to finish the mint green one (been working on it for months!). Yesterday’s Library knit group sort of jump-started me: several ladies were interested in my knit baby hat pattern (turns out one of the librarians volunteers at the same hospital I knit the hats for & she said she would deliver any hats for us – saves me a trip!). The librarian who sort of ‘assisted’ our group mentioned various charity knit projects, which I thought was interesting; we’ll see where that goes.

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

Fresh Strawberry Muffins

1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped strawberries
3 tsp. sugar
1/2 tsp. cinnamon

Preheat oven 400 degrees F.
Spray muffin cups with nonstick
cooking spray (or use paper liners).
In bowl cream butter & sugar; add
egg – mix well. Sift flour, baking
powder & salt in small bowl. Add
flour mixture & milk, alternately,
to butter mixture. Add vanilla &
gently stir in strawberries – spoon
into prepared muffin tin. In a small
bowl combine sugar & cinnamon –
sprinkle on top of muffins.
Bake 20-25 minutes. Makes 12

(recipe: Facebook -Mike Suddaby)
———————————

Chicken Zucchini Stir Fry

3 chicken breasts, cut into
bite-sized pieces
4 T. olive oil
salt/pepper
2 small zucchini cut into 1/4″
slices
2 small yellow (Crookneck) summer
squash cut into 1/4″ slices
1 medium onion sliced into
1/4″ rings

Sauce:
3/4 C. sweet chili sauce*
3 T. soy sauce
1 T. rice wine vinegar
2 T. honey
1 T. cornstarch
1 T. cold water

Cooked white or brown
rice to serve 6
=
Heat large, deep skillet over
medium-high heat; add chicken
& sprinkle with salt/pepper. Cook,
stirring occasionally, until outsides
are golden brown. Remove chicken
to a plate; cover. Add 2 T. more oil
to chicken pan; heat & add veggies.
Cook over medium-high heat until
crisp-tender. In small saucepan add
sweet chili sauce, soy sauce, rice wine
vinegar, honey, cornstarch & water-
whisk to combine. Heat until thick
& bubbly. When veggies are done,
add chicken back into pan & pour
sauce over top – stir to combine.
Serve immediately over rice.
Serves 6

*You can find this in the grocery
store Asian aisle.

(recipe: jamiecooksitup.net)


Crockpot Polish Sausage/Sauerkraut &
Potatoes

1 1/2 lb. new red potatoes (about 18),
halved, if large
2 C. sauerkraut – RINSED & drained
1 small onion, thinly sliced
1/2 C. chicken broth
1/4 C. dry white wine (or water)
1 tsp. caraway seeds
kosher salt/black pepper, to taste
1 1/2 lb. Polish sausage, cut into
2 inch pieces

Place potatoes, sausage, onion, broth,
wine, caraway seeds, 1/2 tsp. salt,
1/4 tsp. pepper in crockpot. Cover &
cook on Low 7-8 hours or High 4-5
hours until potatoes are tender.

(recipe: tasty recipes – Facebook)
———————–

Oven-baked Cabbage Rolls

12 cabbage leaves
1 lb. ground beef
3/4 C. cooked rice
1/2 C. finely chopped onion
2 cloves garlic, minced
1 egg
2 tsp. salt
1 tsp. pepper
1/2 C. milk

Sauce:

1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes,
undrained
3 T. sugar
2 T. vinegar
1/2 C. water
2 T. cornstarch mixed with
1/4 C. cold water

Preheat oven 350 degrees F.
Spray large baking dish with
nonstick spray.
In large pot salted/boiling water
drop cabbage leaves. Cover &
cook 3 minutes. Remove &
drain well. Combine ground
beef, rice, onion, egg, salt/pepper
& milk – mix well & divided into
12 portions. Place one portion
into center of each cooked cabbage
leaf. Roll leaf around filling & fasten
with a toothpick. Place rolls in
prepared dish.

Sauce:

Combine tomato sauce, tomatoes,
sugar, vinegar & 1/2 C. water – pour
over rolls in dish. Bake 40-45
minutes. Remove rolls from pan &
discard toothpicks. Place pan
over medium heat & stir cornstarch/
water mixture into juices in pan.
Bring to a boil & cook/whisking
until sauce thickens. Place rolls back
in pan & spoon sauce over rolls (OR
serve sauce on the side).

(recipe: Mike Suddaby-Facebook)
—————————

Sour Cream Pork Chops
(crockpot)

6 pork chops
salt/pepper, to taste
garlic powder, to taste
1/2 C. flour
1 large onion, sliced 1/4″
thick
2 cubes chicken bouillon
2 C. boiling water
2 T. flour
1 (8 oz) tub sour cream

Season chops with salt/pepper
& garlic powder; dredge in flour.
In a skillet over medium heat, lightly
brown chops in small amount of oil.
Place chops in crockpot & top with
onion slices. Dissolve bouillon cubes
in boiling water & pour over chops.
Cover & cook on Low 7-8 hours.

Preheat oven 200 degrees F.
After chops have cooked, transfer
chops to oven to keep warm. Be
careful, chops are very tender –
they will fall apart. In small bowl
blend 2 T. flour with sour cream;
mix into meat juices  in crockpot.
Turn crockpot to High 15-30
minutes until sauce is slightly
thickened. Serve sauce over chops

(recipe: allrecipes.com)
—————————————-
Greek Mashed Potatoes

6 medium red potatoes, quartered
1 (6 oz) pkg. fresh baby spinach
1/4 C. milk
1 T. butter
1/2 tsp. salt
1/2 tsp. pepper
3/4 C. crumbled feta cheese

Place potatoes in large saucepan;
cover with water & bring to boil.
Reduce heat; cover & cook 15-20
minutes until tender. In another large
saucepan, bring 1/2 inch of water to a
boil. Add spinach; cover & boil 3-5
minutes until wilted. Drain & coarsely
chop (keep warm). Drain potatoes &
return to saucepan. Add milk, butter,
salt/pepper & mash until smooth.
Fold in cheese & spinach. Serves 6

(recipe: tasteofhome.com)
———————————

Grandma’s Chocolate Pie

1 pre-baked pie shell
1/2 C. cocoa
1/4 C. cornstarch
3 egg yolks, beaten
1 1/2 C. sugar
1/4 tsp. salt
2 C. milk
1 tsp. vanilla

In a saucepan heat milk on
medium-high heat.
In large bowl mix cocoa, cornstarch,
beaten egg yolks, sugar, salt &
vanilla. Gradually add to heated
milk, stirring. Cook until thick,
beating until smooth. Pour into
pre-baked pie shell & refrigerate
to chill.

(recipe: cookandbliss.com)

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

Hope you’re having a GREAT Day!

Hugs;

Pammie

“““““““““““

Time to add an addendum to this post:
thanks to my good friend Mary/Momma’s
post, I looked at our weather forecast for the
rest of the week – OH, NO! is how I would
title it: Tonight RAIN mixed with snow &
FREEZING rain, Friday: (have an eye Dr.
appmt at 9:30) Snow, freezing rain & SLEET,
becoming ALL SNOW after 9 a.m., temps
falling to 19 degrees by 5 p.m. New snow
accumulation of 2 inches. Friday evening:
wind chill -4, wind guests 23 MPH! OH,
GOODY…what an enlightening forecast –
NOT!

Interesting/Jumbled up Day!

Today started out with me going to the FIRST Knit Group in our local library (10 a.m. -12 p.m.); very interesting – 9 ladies came and we chatted up a storm! Turns out two of the ladies live on the street behind my house (talk about small world), one of them used to foster children through the agency I used to foster for; one of them used to belong to my knit group (for a very brief time a good 6 years+ ago (I didn’t recognize her because her hair used to be black).  We’re all excited because this group meets EVERY week (as opposed to my group which meets bi-weekly). I’d say about 5 of the ladies are planning on coming to my group on Tuesday. One of the Librarians asked for information on my group because they sometimes get people asking if they know of any EVENING knitting/crochet groups – SCORE!!! I ended up handing out all the business cards I had on me (didn’t think of that before I went) – this looks to be a FUN experience!

After that meeting I went to Kroger – first thing: I almost got hit in my front quarter panel by a Senior Citizen who was backing out of a Handicap parking spot – I hit my horn and they just kept coming! Pretty scary stuff (I couldn’t back up because there was someone directly behind me!) – end result, I’d guess there was (MAYBE) 4 inches between their rear bumper and my car when they finally stopped! WHEW! Got through that and the person parked right next to them tried to do the SAME thing! PEOPLE – LOOK IN YOUR REAR VIEW MIRROR BEFORE BACKING UP!!!  I almost reconsidered just going home, but didn’t. Upon checking out, the cashier seemed a bit flustered – I looked on the screen – for some reason the scanner wasn’t reading my hot dogs correctly and the cashier was beside herself. The screen read $49.50 for one package of Koegel’s Vienna franks! WOW! The more she worked at it, the worse it got – soon we had TWO billed at $49.50 each! She called the store manager who did her ‘thing’ – she ended up totally frustrated when the machine scanned ONE package at $490.50  . . . man, those must be SOME good hot dogs, right? They ended up canceling out the entire order and then had to un-bag the groceries & re-ring them; I wasn’t upset but I felt bad for them AND the bagger who had to do it all over again! CRAZY, eh?  I’m home now enjoying a nice hot cup of coffee and writing to you . . . (sigh of comfort!).

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

Ultimate Chocolate Pudding
Dump Cake

1 box chocolate cake mix
1 small box chocolate instant
pudding
1 3/4 C. milk
1 1/2 C. chocolate chips*

Preheat oven 350 degrees F.
In bowl mix pudding mix with
milk; stir in chocolate cake mix
(dry). Batter will be very thick.
Spray 9 X 13″ baking dish with
nonstick cooking spray & spread
batter into dish. Scatter chocolate
chips on top. Bake 25 minutes or
until edges start pulling away from
sides of pan.

*Poster used semi-sweet chips
NOTE: You can also change by
using different flavors of cake mix &
pudding and different chips.

(recipe: makinitmobetta.com)
—————————

Chicken & Wild Rice Soup

4 slices bacon, chopped
1 onion, diced
2 carrots, peeled/halved/sliced
2 stalks celery, sliced thin
1/3 C. flour
4 C. chicken broth
2 C. cooked, shredded chicken
1 1/2 C. cooked wild rice
3/4 C. heavy cream
salt/pepper, to taste
2 T. chopped fresh parsley

Heat large pot over medium-high heat;
add bacon & cook 4-5 minutes, stirring
occasionally until crisp & browned. Remove
from pot to paper towels. Add onion,
carrots & celery to bacon fat in pot &
cook 5-6 minutes until just tender; season
with salt/pepper. Add flour, stirring to coat
veggies evenly – cook 1 minute. Slowly add
chicken broth, whisking until smooth –
bring to a simmer. Add chicken & rice, simmer
4-5 minutes. Taste & adjust seasonings; stir
in parsley. Serve immediately, topped with bacon.
Serves 4

(recipe: dinneratthezoo.com)
————————————

Ham, Cheese & Tomato Quiche

1 (9 inch) pie crust, uncooked*
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 medium tomato, chopped
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg

Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times with a fork. Add ham,
tomato, cheese & onion to shell
Whisk flour, eggs, milk, salt/pepper
& spices in a bowl until smooth as
you can get it – pour over ingredients
in pie shell. Bake 50-55 minutes.
Serves 6-8

*poster used a Pillsbury frozen crust)

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

Tomato Balsamic Chicken
(Crockpot)

2 medium carrots, chopped
1/2 C. thinly sliced shallots
2 lb. bone-in skinless chicken thighs
1 T. flour
1/2 C. chicken broth
1 (14.5 oz) can petite diced tomatoes,
undrained
1/4 C. balsamic vinegar
1 T. olive oil
2 cloves garlic, minced
1 bay leaf
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper

Hot cooked orzo (rice) or your
choice of cooked rices to serve 6
=
Place carrots & shallots in crockpot
& top with chicken. In a bowl whisk
flour & broth until smooth. Stir in
tomatoes, vinegar, oil, garlic &
seasonings – pour over chicken. Cover
& cook on Low until chicken & carrots
are tender, 6-8 hours. Remove chicken
from bones, shred slightly using 2 forks;
return to crockpot & heat through.
Serve with your choice of cooked rices.

Freezer Option:
Freeze cooked chicken mixture in
freezer containers. To use: partially
thaw in fridge overnight. Heat through
in saucepan, stirring occasionally.
Serve with cooked rice.

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

Bacon-wrapped Brussels Sprouts
with Maple-Dijon Glaze

10 slices maple/brown sugar extra
thick-cut bacon
30 Brussels Sprouts, cleaned/stems
trimmed (cut large ones in half)
1/4 C. brown sugar
1/4 C. maple syrup
2 T. Dijon mustard

Preheat oven 375 degrees F.
Line a baking sheet with foil
then place a metal cooking
rack on top of foil. Cut bacon
into thirds (to roll around sprouts)
Wrap each B. sprout with bacon,
placing the seam sides down on pan.
Bake 35-40 minutes depending on how
crispy you want your bacon. (if desired,
turn pieces the last 10 minutes of cooking).
In small saucepan over medium heat
combine brown sugar, syrup & mustard;
whisk just until it begins to boil & is well
combined, 2-3 minutes. Insert toothpicks
into each ‘sprout bundle’ and brush with
glaze. Serve immediately. Makes about
30 sprout bundles.

(recipe: dearcrissy.com)
———————————–

Chicken Tortilla Bake

3 C. shredded, cooked chicken
2 (4 oz. ea) cans chopped green
chilies
1 C. chicken broth
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (10 3/4 oz) can cream of
chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
In large bowl combine chicken,
chilies, broth, soups & onion.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Layer
half of tortillas in dish, cutting
to fit pan if desired. Top with
half of chicken mixture & half
of cheese; repeat layers. Bake,
uncovered, 30 minutes until
heated through. Serves 6-8

Freezer option:
Prepare casserole, cover & freeze.
To use:
Partially thaw in fridge overnight.
Remove from fridge 30 minutes
before baking. Preheat oven 350
degrees F. Bake casserole as directed
above, increasing time as necessary
to heat through & for a thermometer
inserted in center to read 165 degrees F.

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

Crockpot Coconut Rice Pudding

1 C. uncooked long grain rice
5 C. coconut milk, divided
2 T. coconut oil
1 C. sugar
1 C. dried cranberries
2 tsp. vanilla
1 tsp. cinnamon
dash salt

toasted sweetened shredded
coconut/additional coconut milk,
optional

Spray insides of crockpot with
nonstick cooking spray. Place
rice in 3-4 qt. crockpot & pour
in 4 C. coconut milk. Add coconut
oil & distribute evenly over top.
Add next 5 ingredients. Cover &
cook on Low 4-5 hours, adding
enough remaining coconut milk
to reach desired consistency. Let
stand, uncovered, 10  minutes.
Serve warm, with toasted coconut
& additional coconut milk, if desired.
Serves 12

(recipe: tasteofhome.com)
——————————-

Cheeseburger & Fries Casserole

1 lb. ground beef
salt/pepper
garlic powder
1/2 onion, chopped
1 clove garlic, minced
1/4 C. chopped dill pickle
3 eggs
1/2 C. mayonnaise
1/2 C. Half & Half
8 oz. shredded Cheddar cheese
1/2 bag frozen french fries,
any style

Optional toppings:
shredded lettuce
diced tomatoes
Thousand Island salad dressing
ketchup
mustard

Preheat oven 350 degrees F.
Spray a 2 or 2 1/2 qt. casserole dish
with nonstick cooking spray. In
skillet brown ground beef with onion,
garlic, salt/pepper – drain grease. Add
chopped pickles into mixture & spoon
into prepared dish. In small bowl whisk
eggs, mayonnaise and Half & Half – pour
mixture over ground beef in pan. Sprinkle
1 C. shredded cheese on top & season
again with salt/pepper. Top with frozen
french fries – season fries with salt/pepper
& a sprinkling of garlic powder (if desired).
Bake 35 minutes until fries are cooked &
crispy. Place dish under broiler for a few
minutes if you want your fries a bit more
crispy. Top with remaining cup of shredded
cheese – return to oven until cheese melts.
Slice & serve with your choice of toppings.

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

Sour Cream Chip Muffins

1 1/2 C. flour
2/3 C. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1 C. (8 oz) sour cream
5 T. butter, melted
1 tsp. vanilla
3/4 C. mint or semi-sweet
chocolate chips

Preheat oven 350 degrees F.
Spray 12 muffin cups with nonstick
cooking spray – or use paper liners.
In large bowl combine flour, sugar,
baking powder, baking soda & salt.
Combine egg, sour cream, butter &
vanilla – stir into dry ingredients just
until moistened. Fold in choc. chips.
Fill muffin cups 3/4ths full of batter.
Bake 18-20 minutes until a toothpick
inserted into center of muffin comes
out clean. Cool 5 minutes before
removing from pan to wire rack.
Makes 12 muffins.

(recipe: tasteofhome.com)

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

I’ve been a little busy lately with babysitting
my 10 mo. old grandson – he’s at a fun stage.
Our weather has been all over the place with
the ‘deep freeze’ last week, then some snow
(about 2 inches) and now it’s almost 40 degrees F.
and lightly misting/raining – go figure! It’s a bit
foggy out, also, so I’m concerned about the
driving conditions later when I have to go to
my special needs group. That, in itself, is going
to be a bit ‘crazy’ – due to all the weather
changes, our group hasn’t met since the first
week in DECEMBER! I still have all the Christmas
presents to drag with me tonight plus a bunch
more things (I can envision a good 2-3 trips
from car to church). It’s also Music/Birthday
night so the kids will be a bit hyped up due to
that (it’s their favorite night – we sing lots of
simple Christian songs). We’re STILL awaiting
an actual DATE to re-schedule the Christmas
Party for the group (I know – crazy, eh?) I’m
SO over even thinking about doing that, let
alone practicing/playing “O, Holy Night’ one
more time…oh well, it’s my ‘job’, right? I do
get to deliver tonight “THE lovey/blanket” to the
young man who’s mom asked me to re-create
his old one so I’ll let ya know his reaction.

Stay healthy (& warm!);

Hugs;

Pammie

Into the deep freeze we go!

We’ve started off this new year with a (FROZEN) bang! This week’s temperatures have been hovering around ZERO – I’ve stayed home for the past 2 days but need to venture out later on. A startling surprise greeted me upon waking – our water pipes were frozen! I’m VERY blessed to have a handy/creative husband who knew just what to do: grab the hair dryer & apply gentle heat to said pipes. After working at it a good 12-15 minutes we finally have water – YAY! Reading our weather update, it’s about 5 BELOW ZERO right now at  9 a.m. Factoring in the Wind Chill, it feels like about -24!!! Remembering my childhood, guess it’s a good thing we didn’t know about Wind Chill – we just thought “It’s cold – BOY, is it COLD!” So glad I really don’t have to go out until later (and, believe me, I’d stay home another day BUT – I have a baby shower to go to at 11 a.m. tomorrow and need a fancy bag to put gift in) – the dollar store is really close so it will be a very quick trip. SO glad for dollar stores that sell nice gift bags for a reasonable price (being the Scots person I am, I hate spending $5-7 dollars for a paper bag when you can get a nice one for $1-2 at the dollar store!).

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

Apple Walnut Spice Cake

4 Granny Smith apples, chopped
2 C. sugar
1/2 C. vegetable oil
2 eggs, lightly beaten
1 tsp. vnailla
2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1/2 C. milk
1 C. walnuts, roughly chopped
1 (8 oz) pkg. cream cheese
frosting, room temp.
1/4 C. butter, softened
2 tsp. vanilla
1 C. (golden) brown sugar

Preheat oven 350 degrees F.
Grease & flour a 9 X 13″ baking
dish. Combine apples & sugar
in large bowl; add in oil, eggs
& vanilla -stir to combine. In
separate bowl combine flour,
baking powder, baking soda,
cinnamon, nutmeg & salt; add
this mixture to apple mixture.
Add milk & stir to combine – mix
in walnuts. Spread batter into
prepared dish. Bake 30 minutes
until a toothpick inserted into
center comes out clean.
-While waiting for cake to cool-
Prepare Frosting:
Beat cream cheese until smooth,
adding in a little butter while
continuing to beat. Mix in vanilla
& brown sugar – continue to beat
until sugar has dissolved & frosting
is light & fluffy. When cake has
completely cooled, frost with
frosting.

Optional: Sprinkle additional
chopped walnuts on top for garnish
Refrigerate once frosted.
Serves 12

(recipe: 12tomatoes.com)
——————————–

Crockpot Creamy Chicken

6 chicken breast halves (about 2-3 lb)
1/4 C. butter
1 (.7 oz) pkg. dry Italian salad dressing mix
1 (13.75 oz) can cream of chicken soup
1 (8 oz) pkg. cream cheese

Cooked rice or noodles to serve 8

Place chicken, butter, dry Ital. dressing mix
& soup in crockpot. Cover Y cook on Low
2-6 hours*. Remove lid & stir; break up
chicken using a fork or knife (or leave in
large pieces if you like). Cut cream cheese
into cubes & stir into crockpot. Let cream
cheese melt about 10 minutes then stir
again until it’s creamy. Serve over cooked
rice or cooked noodles. Serves 8

*NOTE: If you have a large crockpot with
hardly any chicken in it, it will cook in
2 hours – if you have a crockpot filled to
the brim, it will take 6 hours.

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

Crockpot Mexican Casserole

1 lb. ground beef
1/2 onion, chopped
3 cloves garlic, minced
salt/pepper
1 tsp. taco seasoning mix
1 C. uncooked quinoa
2 (10 oz, ea) cans red enchilada
sauce (mild or medium)
1 (15 oz) can black beans, drained/
rinsed
2 (15 oz, ea) cans fire-roasted diced
tomatoes (undrained)
1 C. whole kernel corn, frozen or canned
1 red bell pepper, diced
1 green bell pepper, diced
2 T. chili powder
1 T. ground cumin
1 tsp. garlic powder
2 C. Cheddar-Jack cheese, shredded

Optional Toppings:
chopped cilantro
chopped tomatoes
chopped green onions
chopped avocado

Heat a skillet over medium-high heat;
add ground beef, onion & garlic – season
generously with salt/pepper & taco
seasoning. Cook until beef is browned &
onions are translucent. Spray 3-4 qt
crockpot insides with nonstick cooking
spray. Add cooked mixture & all other
ingredients (except cheese & toppings).
Stir, cover & cook on Low 5-6 hours (OR)
on High 3-4 hours. When quinoa is soft
& liquid has been absorbed, stir & top
with cheese. Cover & cook 10-15 minutes
more until cheese melts. Top with optional
toppings & serve.
Makes 8 generous servings

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

Country Cabbage Soup

2 lb. ground beef
2 (28 oz, ea) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 ribs celery, chopped
salt/pepper, to taste

In large saucepan, cook beef over
medium heat until no longer pink;
drain. Add tomatoes, cabbage,
onions & celery – bring to boil.
Reduce heat; simmer, uncovered,
25 minutes until veggies are tender.
Stir in salt/pepper. Serves 12-14
(makes 3 1/4 qts)

(recipe: tasteofhome.com)
————————–

Olive Garden Minestrone
(copycat)

1 small onion, minced
4 cloves garlic, minced
1/2 C. sliced carrots
1 medium zucchini, sliced, then
cut slices in half
1 meidum yellow squash, sliced,
then cut slices in half
2 T. minced fresh parsley
1/4 C. celery, sliced
3 T. olive oil
2 (15 oz, ca) cans cannellini beans,
drained/rinsed
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
1 (14.5 oz) can fire-roasted diced
tomatoes, drained
4 C. vegetable stock
2 C. water
1 1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
1 tsp. salt
1/2 tsp. black pepper
3/4 C. small pasta shells (or ditilini)
4 C. fresh baby spinach
1/4 C. Parmesan or Romano cheese,
grated

In large (8-10 qt) stock pot heat oil
over medium heat; add onion, garlic,
carrots, zucchini, yellow squash,
parsley & celery. Cook over medium
heat 5 minutes until onion becomes
translucent. Add veg. stock, water,
cannellini beans, kidney beans, diced
tomatoes, herbs & salt/pepper. Bring
to boil, reduce heat to Low; cover &
simmer 30 minutes. Add pasta & baby
spinach -stir. Cover & simmer 20-30
minutes more. Stir in grated cheese &
serve immediately. Serves 8

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

Crockpot Cream Soda
Poke Cake

1 box white cake – batter
prepared but not baked
1 (12 oz) can cream soda (or
Big Red)
1 small box strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

LIghtly spray insides of crockpot.
Pour prepared cake batter into
crockpot. Place 3-4 paper towels under
lid of crockpot; cover & cook on High
1-2 hours. Test to see if cake is done
using ‘toothpick method’ (insert a
toothpick into center of cake – if it
comes out dry/with no liquid batter,
it’s done). Remove crock from crockpot
& let cool. When cake is cooled, poke
holes all over top of cake using a
toothpick. Mix cream soda with dry
Jell-O & evenly pour mixture over cake.
In a different bowl, mix Cool Whip &
dry pudding mix – spread evenly over
cake. Serves 8

NOTE: You can serve this right after
making it, but it is also tasty chilled.

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

Hope you are able to stay HEALTHY, WARM
and able to enjoy some of the blessings of
these winter months. I’m not a fan of cold,
but have to admit the beautiful BLUE skies,
frost on the trees/bushes, etc. and the
crispness of the air refreshes me.

Hugs;

Pammie