and a few last minute recipes . . .

Not much new to add – evening Good Friday church service (choir singing) then practice 7:45 – 9 p.m. Since paring down the Easter dinner, I only have a few things to prepare; am going to make the Oreo No-Bake dessert tomorrow, just to save a little time Sunday.

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

Lemon/Berry Trifle

1 (16 oz) pkg. (prepared) angel food
cake
1 (8 oz) tub Cool Whip, thawed
1 C. vanilla yogurt
1/2 C. lemon curd (see below)
1-2 C. fresh berries (blue/straw/
raspberry, blackberries)

whipped cream, for topping (or
extra Cool Whip)

Cut angel food cake into 1-2 inch cubes &
place in bottom of a (clear-if you have one)
trifle bowl (or large bowl). In a medium
bowl mix Cool Whip with yogurt & lemon
curd until curd is completely incorporated
into yogurt – spread evenly over cake cubes.
Top with fresh berries & a dollop of whipped
cream (or Cool Whip).

Lemon curd:

I did a research: Kroger carries it; also you can make it:
(microwave)
Place 2 large eggs & 1 C. sugar in a large microwaveable
bowl. Whisk to combine then whisk in 1/2 C. (4 oz)
unsalted melted butter. Add 1 C. lemon juice (about
4 large lemons); whisk until thoroughly combined.
Place bowl on a plate & microwave in 1-minute
increments, stirring after each minute. Curd will
foam up (why you have a plate under bowl & a LARGE
bowl). When the curd starts to mound up a tiny bit
in the center it should be ‘close’ – it should coat the
back of a spoon – thick enough so it doesn’t run
right off the spoon. Refrigerate until thoroughly
chilled (should be almost pudding consistency).

(recipe:aroundmyfamilytable.com)
———————————-
Bacon-Jalapeno Deviled Eggs

12 large eggs
1/3 C. mayonnaise
juice of half lemon
1/4 C. chopped, cooked bacon
2 T. shredded Cheddar cheese
1 1/2 T. yellow mustard
2 tsp. chopped (seeded, if less
heat desired) jalapeno
kosher salt/ground black pepper

Place eggs in a single layer in a
saucepan – cover eggs with 2
inches of water & bring to boil.
Reduce heat & cook, covered,
1 minute. Remove from heat &
let stand, covered, 14 minutes
then rinse under cold water. Crack
shells & carefully peel under cool
running water. Halve eggs length-
wise. Spoon out yolks into a small
bowl – place whites on a serving
platter. Using a fork, mash yolks
then stir in mayonnaise, lemon
juice, bacon, Cheddar, mustard &
jalapenos – season with salt/pepper.
Spoon mixture evenly among egg
halves & serve (or refrigerate, then
serve). Makes 24 deviled eggs

(recipe: delish.com)
—————————-
Ham Asparagus Bundles

1 lb. fresh asparagus, woody
ends removed
1 T. olive oil
kosher salt/ground black pepper
flour – for dusting
1 sheet crescent roll dough
2/3 C. sliced ham
1/2 C. grated Parmesan cheese

Preheat oven 425 degrees F.
Line a medium baking sheet with
parchment paper. In large bowl
toss asparagus in olive oil &
season with salt/pepper. On lightly
floured surface, roll crescent dough
out into a large rectangle. Square
off the edges & cut the rectangle
into 1/2 inch thick strips. Wrap
4-5 asparagus spears in one slice
of ham, then wrap from top to
bottom in a spiral using the
crescent dough strips. Place on
baking sheet, seam sides down.
Top each bundle with Parmesan &
bake 12-15 minutes until dough is
golden & asparagus is tender.
Serves 2-4

(recipe: delish.com)
——————————
Cheesy Caramelized Onion Dip

1/2 lb. bacon
1 T. butter
2 large onions, thinly sliced
8 oz. cream cheese, softened
1 C. sour cream
1 T. Worcestershire sauce
1 tsp. garlic powder
kosher salt/ground black pepper
1 C. shredded Gruyere cheese
1 C. shredded Mozzarella cheese

chopped fresh parsley for garnish

toasted baguette slices, for dipping

Preheat oven 350 degrees F.
In large skillet over medium heat cook
bacon until crispy; drain, reserving
about 1 T. grease in pan. Melt butter in
same pan; add onions & cook until
soft & golden, about 10 minutes. In
large bowl, combine cream cheese,
sour cream, Wors. sauce & garlic
powder. Beat using elec. mixer until
light & fluffy – season with salt/pepper.
Fold in cheeses, crumbled bacon &
onions. Transfer to small baking dish
& bake 10 minutes until bubbly.
Garnish top with parsley & serve
warm with bread for dipping.
Serves 6

(recipe: delish.com)
———————————-
Tangy Broccoli Salad

3/4 C. Miracle Whip salad
dressing
2 T. sugar
2 T. white vinegar
6 C. small broccoli florets
6 sliced cooked bacon, crumbled
1/2 C. chopped red onion

In bowl mix first 3 ingredients
until blended. Combine remaining
ingredients in large bowl; add
dressing mixture & mix lightly.
Refrigerate 1 hour.
Serves 12 (1/2 C. each)

(recipe: Kraft.com)
——————————–

French Lemon Cake w/Lemon Glaze
(Crockpot)

Cake:

1 1/4 C. flour
3/4 tsp. baking powder
dash salt
1/2 C. unsalted butter, room temp,
plus more for pan
1 C. sugar
1 large egg, room temp.
1/2 C. sour cream
zest of 1 lemon
2 T. fresh lemon juice
1/2 tsp. vanilla

Lemon Glaze:

1 T. lemon juice
1/2 C. powdered sugar

Butter a 7 inch spring form pan.
Crumple a sheet of foil, about
24 inches long, into a thin strip &
form into a 7-inch ring. Place ring
in bottom of crockpot. In medium
bowl, whisk flour, baking powder &
salt. In large bowl using elec. mixer,
beat butter & sugar on medium-high
speed until light & fluffy – beat in egg.
Add sour cream & blend well. Add
flour mixture to butter mixture, beating
until well blended; beat in lemon zest,
lemon juice & vanilla. Pour batter into
prepared pan & place pan on the foil
ring in crockpot. Cover & cook on High
3-4 hours until a toothpick inserted
into center of cake comes out clean.
Remove pan to a wire rack to cool
10 minutes. Remove outer ring from
pan & let cake cool completely.

Glaze:
In small bowl whisk lemon juice &
powdered sugar until smooth – pour
over cooled cake.

(recipe: cookstr.com)
===============

Hope you’re having a GREAT day!

Hugs;

Pammie

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Winding down the last few days

I’m sure you’re probably getting the final items needed to prepare your Easter dinner so I thought I’d throw in a few more ‘side’ dishes, just in case you might need a new idea.

===========

Cranberry-Pecan Coffee Cake

1/2 C. butter, softened
1 C. sugar
2 eggs
2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz) container sour cream
1 tsp. almond extract
1 tsp. vanilla
1 (16 oz) can whole-berry cranberry
sauce
1 C. coarsely chopped pecans

Glaze:
3/4 C. powdered sugar
2 T. whipping cream
1/2 tsp. almond extract

Preheat oven 350 degrees F.
Grease & flour four (5″ X 3″)
mini loaf pans. Using elec.
mixer, in large bowl beat butter
at medium speed until creamy.
Gradually add sugar, beating
well. Add eggs, one at a time,
beating after each addition.
In another bowl combine flour,
baking powder, baking soda &
salt – add to butter mixture
alternately with sour cream –
beginning & ending with flour
mixture. Stir in extracts & spoon
1/2 C. batter into each loaf pan.
In a small bowl gently stir
cranberry sauce then spoon
3 T. sauce over batter in each pan
& spread to edges. Sprinkle 3 T.
nuts over sauce in each pan.
Repeat layers in each pan using
remaining batter/sauce/nuts.
Bake 48-50 minutes until a
toothpick inserted into center
of pan comes out clean. Cool
in pans on wire rack 15 minutes;
remove from pans & cool
completely on wire rack.
In small bowl combine glaze
ingredients & drizzle over cooled
cakes. Makes 4 mini cakes.

(recipe: gooseberrypatch.typepad.com)
——————————-

Creamed Onions

1 T. butter or margarine
2 onions, peeled/cut into wedges
1 (10 3/4 oz) can cream of
mushroom soup (undiluted)
1/3 C. milk
1/4 tsp. ground nutmeg

In medium skillet melt butter
over medium-high heat. Saute
onions 10-15 minutes until they
soften & start to brown. In small
bowl combine remaining
ingredients; mix well & add to
skillet. Reduce heat & simmer
5-8 minutes. Serve warm.
Serves 4

(recipe: mrfood.com)
——————————
Throw-together Carrot Salad

1 C. marshmallow creme*
1/2 C. mayonnaise
1 lb. carrots, peeled/shredded
(about 4 C.)
1 (8 oz) can pineapple tidbits,
well drained
1/2 C. raisins

In large bowl combine marshmallow
creme & mayonnaise until well
blended. Add remaining ingredients
& toss to evenly coat. Cover & chill
at least 1 hour or until ready to serve.
Serves 6

*Marshmallow Creme – found in a jar
(usually by Kraft) – sometimes by the
peanut butter, sometimes by other
baking items

(recipe: mrfood.com)
——————————-
Minty Pea Salad

1/2 C. mayonnaise
1/4 C. sour cream
1/4 C. finely chopped fresh mint
1/4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. black pepper
1 (16 oz) bag frozen sweet peas,
thawed
1/4 C. finely chopped onion

In large bowl combine mayo, sour
cream, mint, mustard, salt/pepper;
mix well. Stir in peas & onion until
evenly coated. Cover & refrigerate
at least 1 hour before serving.
Serves 4

(recipe: mrfood.com)
—————————–
Country Club Stuffed Mushrooms

1 lb. baby bella mushrooms
2 T. butter
1/4 C. chopped onion
2 tsp. chopped fresh garlic
1 (9 oz) pkg. frozen creamed
spinach, thawed
1/2 C. frozen pre-cooked sausage
crumbles
3 T. Italian bread crumbs

Preheat oven 375 degrees F.
Gently clean mushrooms by
wiping them with a damp paper
towel. Remove stems & place
caps on a baking sheet. Finely
chop stems. In large skillet melt
butter over medium-high heat.
Add chopped mushrooms, onion
& garlic; saute 4-5 minutes until
tender. Add spinach & sausage –
mix until well combined. Remove
from heat & add bread crumbs –
mix well. Evenly divide spinach
mixture on top of each mushroom
cap & mound using a spoon. Bake
15-20 minutes until heated
through. Serve immediately.
Makes 18

(recipe: mrfood.com)
—————————–
Cucumber Salad

1 C. white vinegar
1 C. water
3/4 C. sugar
1 tsp. salt
8 C. cucumbers, peeled/
thinly sliced (about 3 lb.
total)

In large bowl combine vinegar,
water, sugar & salt – mix until well
blended. Add cucumbers & toss
until well coated. Cover & chill
at least 2 hours (or overnight).
Will keep in a sealed container in
fridge for several weeks.
Serves 14

(recipe: mrfood.com)
——————————-
Lemon Cream Fruit Tart

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) butter, melted
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest
assorted fresh fruit for garnish
(poster used sliced strawberries,
blueberries, mandarin oranges,
sliced kiwi)

Glaze:

1/2 C. powdered sugar
1 T. coffee creamer (or heavy cream)

In small bowl whisk together sugar &
creamer – drizzle over top of fruit on
tart before serving
=
In medium bowl combine graham
crumbs, sugar & butter – mix well.
Press in to bottom of 9″ springform
or tart pan. Refrigerate until ready to
fill.
In small microwave-safe bowl, add 1/4
C. water – sprinkle dry gelatin on top of
water & let stand 5 minutes. Heat in
microwave on High 20 seconds; stir
thoroughly until gelatin is completely
dissolved. In large bowl beat cream
cheese & yogurt until creamy. Add
heavy cream & powdered sugar – beat
2-3 minutes until thickened & fluffy.
Beat in lemon juice, lemon zest &
gelatin mixture until smooth. Pour
into crust. Cover & refrigerate 8 hours
or overnight. Garnish with sliced
fresh fruit. Drizzle glaze on top & serve.
Serves 12

(recipe: mrfood.com)
—————————
Pinwheel Mints

1 (8 oz) pkg. cream cheese,
softened
1/2 to 1 tsp. mint extract
7 1/2 – 8 1/2 C. powdered sugar
your choice of food coloring colors

additional powdered sugar

NOTE: The colors chosen originally
were red & green – for EASTER, you
might want different colors) For the
sake of this recipe, I’m going to call
them color A & color B

In large bowl beat cream cheese &
mint extract until smooth. Gradually
beat in as much powdered sugar as
possible. Turn mixture onto a work
surface dusted with powdered sugar;
kneed in remaining powdered sugar
until smooth & sugar is absorbed
(mixture will be stiff). Divide
mixture in half – using desired food
colors, tint one portion one color &
the other portion another color –
kneading until blended. Divide each
portion in half; shape each half into a
10 inch long log, making 2 logs of each
color. Place one log on a 12 inch piece
of waxed paper lightly dusted with
powdered sugar – flatten log slightly;
cover with a second piece of waxed
paper. Roll out candy mixture into
a 12 inch X 5 inch rectangle – repeat
with remaining logs.
Remove top sheet of waxed paper from
one (color A) and one (color B) rectangle.
Place one over the other & roll up (kind
of like a candy cane), starting at a long side.
Wrap in waxed paper; twist ends together –
repeat with remaining rectangles. Chill
overnight.

To serve: cut into 1/2 inch slices & store in
an airtight container, refrigerated, up to
1 week. Makes about 3 dozen.

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

No-Fail Ambrosia Salad

1 (8 oz) tub Cool Whip, thawed
1/2 C. sour cream
1 (11 oz) can mandarin oranges, drained
1 (20 oz.) can crushed pineapple, drained
1 (10 oz) jar maraschino cherries, drained/
halved & patted dry
1 c. sweetened coconut flakes
2 C. miniature marshmallows
3/4 C. chopped nuts (walnuts/pecans/
cashews) – optional

In large serving bowl fold sour cream &
Cool Whip together. Fold in remaining
ingredients, making sure pineapple,
oranges & cherries have been properly
drained. Serve immediately or refrigerate
until ready to serve. Serves 8

(recipe; momontimeout.com)
====================

I’m also collecting a few ‘AFTER’ Easter
recipes for using the ham leftovers.

It’s rainy & gloomy today but that’s OK –
we’re doing the 1-hour trip to see our
friend and tax man with lunch ‘out’
afterwards, so it’s all good.

Hope all your Easter dinner plans
are coming together just as you planned.

Hugs;

Pammie

Getting ready for Easter dinner!

Went to my library knit group this morning then off to two grocery stores to purchase food for the upcoming Easter dinner at my son’s house. Was pleased when the cashier at Kroger said: “You saved $30.00 – WOW!” – guess it’s just being aware of where the savings on foods you need are. This year my son (oldest/Exec. chef) said he wants to pare down the dinner a bit. It ‘was’ getting a bit over the top at Christmas – WAaaaaaay too much food and he doesn’t have space to store all the leftovers (don’t think anyone even took any home, either!). With that in mind, he asked that we just do: mashed potatoes (his Dad’s specialty), green bean casserole, croissants, black olives & a dessert . . . HEY  – THAT I can do! (I also bought a small spiral/fully cooked ham for us to have AFTER Easter – love getting a good deal on that.) I didn’t know it but the cashier mentioned that KROGER is having a HUGE sale on TURKEYS (she said one guy came in & bought 30 frozen turkeys!) WOW! Maybe (just maybe) I might consider getting one to freeze – we’ll see. (I kind of wondered why they had such a HUGE display of frozen turkeys when it’s usually HAM that’s featured at Easter! Now I know!)

====

Finally finished the ‘donated peach colored’ squares afghan – took it to library knit group & they liked it.

I didn’t have a lot of room to spread it out so it’s kind of ‘bunchy’ but it will work just fine for a baby.

===========

Pineapple-Orange Pretzel Squares

2 1/2 C. crushed pretzels
2 sticks butter, melted
1 C. plus 3 T. sugar, divided
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
with juice reserved
1 (4 serving size) pkg. instant
vanilla pudding mix
1 (11 oz) can mandarin oranges,
drained

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, butter &
3 T. sugar – press mixture onto
bottom of baking dish. Bake
10 minutes – let cool. In large bowl
using an elec. mixer, beat cream
cheese & 1 C. sugar until smooth.
Fold in Cool Whip – spread mixture
evenly over pretzel crust. In medium
bowl combine pineapple with juice &
pudding mix until thoroughly
combined. Gently stir in oranges &
spread over cream cheese layer. Cover
& chill at least 4 hours until firm.
Cut into squares & serve. Serves 12

(recipe: mrfood.com)
——————————–

7-Layer Fresh Salad

4 C. loosely packed torn
romaine lettuce
1 C. sliced radishes
2 C. frozen peas, thawed
1 red pepper, seeded/
chopped
5 hard-cooked eggs, quartered
4 green onions, chopped
1 C. shredded sharp Cheddar
cheese
4 slices cooked bacon, crumbled
1/2 C. mayonnaise
1/2 C. sour cream
1 T. sugar

In large clear bowl place lettuce.
Cover with layers of next 7 ingredients.
Mix remaining ingredients until blended;
spread over salad, completely covering
top layer. Refrigerate several hours –
toss just before serving.
Serves 10 (1 C. each)

(recipe: kraft.com)
——————————–

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 apples, unpeeled/chopped
(poster used 1 red & 1 green
Delicious)
1/4 – 1/2 C. chopped onion
(poster used purple – can use any)
1 tsp. celery seeds or 1/2 C. chopped
celery
1/2 C. mayonnaise or Miracle Whip
2 T. honey
1 T. granulated sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt

In large bowl combine cabbage,
shredded carrot, chopped apples,
onion & celery – toss. In another
bowl whisk together mayo, honey,
sugar, vinegar, pepper/salt. Pour
mixture over slaw & mix well
using a spoon. Refrigerate 2- 3
hours before serving,
Makes about 4 C. (or 8 servings)

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

Southern Pea Salad

1 (16 oz) pkg. frozen sweet peas, thawed
(uncooked)
2 eggs, hard boiled/peeled/chopped
4-6 slices bacon, cooked crisp/crumbled-
(or 1 C. cooked/chopped ham)
1/2 C. chopped green (or regular) onion
1 C. shredded Cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (OR) 1/2 C. chopped
celery
dash cayenne powder
1/2 C. mayonnaise
1/2 C. sour cream

In a large bowl combine peas, eggs,
bacon, onion, cheese, pepper/salt,
garlic powder, celery (seeds or regular)
& cayenne – mix in mayo & sour cream.
Refrigerate a few hours. Serves 6-8

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

Baked Ham in Cheese Crust

1 (5 lb) fully cooked ham
1 (20 oz) can crushed pineapple,
drained
1 C. (4 oz) shredded Swiss cheese
1 C. plain bread crumbs
6 T. (3/4 stick) butter, melted
2 T. dry mustard

Preheat oven 325 degrees F.
Spray a roasting pan with nonstick
cooking spray; place ham in pan.
In large bowl combine remaining
ingredients – mix well. Using your
hands, form a crust by patting
pineapple mixture over ham,
completely covering top & sides
(except for cut side). Bake 1 to
1 1/4 hours or until ham is heated
through & crust is golden. Slice
& serve. Serves 10

(recipe: mrfood.com)
———————-
Roasted Brussels Sprouts

1/4 C. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. Brussels Sprouts, trimmed &
cut in half.

Preheat oven 425 degrees F.
In large bowl combine oil, garlic
powder, onion powder, salt/pepper.
Add Sprouts & toss gently to evenly
coat. Spread sprouts evenly on
rimmed baking sheet & bake
25-30 minutes until tender &
browned, turning once halfway
through cooking time. Serves 6

(recipe: mrfood.com)
——————————–

Cold Yogurt Cucumber Soup

1 large English cucumber, peeled/
finely diced
1 clove garlic, minced
1/2 tsp. salt (more, to taste)
2 T. olive oil (optional)
2-3 T. chopped fresh dill
2 C. plain Greek yogurt
2 C. cold water

In large, deep bowl combine
cucumber, garlic, salt, oil & dill.
Add yogurt & stir to combine.
Dilute with cold water, mixing
well, making sure there are no
lumps from yogurt. Add more salt
if needed. Refrigerate at least
30 minutes. Serves 4

(recipe: cookinglsl.com)
————————————
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
1 (8.5 oz) box Jiffy corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In a bowl
combine cream cheese, eggs &
sugar. Mix in muffin mix &
remaining ingredients (mix well).
Pour into crockpot, smooth top
evenly. Cover & cook on High
2-4 hours. Serves 8

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

Chocolate Peanut Butter Pie

Crust:

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

Filling:

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

Chocolate Topping:

1/2 C. heavy cream
1 C. semi-sweet chocolate chips

Crust:
In large bowl blend graham crumbs,
4 T. sugar, brown sugar & melted
butter until fully combined. Press
mixture into a 9″ pie plate, covering
bottom completely & pushing crumbs
1/2 inch up sides of plate. Place crust
in freezer while making rest of filling.

Filling:

In a bowl whip 1 1/2 C. heavy cream
until it forms stiff peaks. Refrigerate
while making rest of filling.
In large bowl beat cream cheese until
smooth. Add sugar & mix until blended.
Add peanut butter & vanilla – mix well.
Fold whipped cream into peanut butter
mixture, blending well. Pour filling into
prepared crust & place back in freezer.

Chocolate topping:

In small saucepan (with a lid) slowly
bring remaining 1/2 C. heavy cream to
a boil (being careful not to scald it). Turn
off heat & add chocolate chips, pushing
chips into the cream until almost
completely covered. Place lid on pan &
let stand on stove. After 10 minutes, stir
until chips are melted & fully blended
into cream. Cool to room temperature,
then pour sauce over pie. Place back
in freezer 30 minutes before serving.

NOTE: If serving pie more than half hour
after final preparation, store in freezer.
Thaw 20 minutes before serving  for a
frozen, ice-cream-like consistency. If
you are having difficulty cleanly removing
pie crust from plate, submerge the very
bottom of pie dish in hot tap water (about
1/2 inch water) to loosen crust being
careful not to get water in pie itself.)
OR – thaw for longer, in fridge for a
gooey, soft pie. Serves 8-10

(recipe: afamilyfeast.com)
=================

Our weather is still holding out – sunny &
in the 40’s so I can’t complain. Gas prices
are up a little: $2.59/9 (but still, not bad).

Tomorrow we are making the trip to visit
our good friend (who also does our taxes
AND is also our Sunday School teacher!).
It’s always a fun trip & we go out for lunch
afterwards, so it’s a Win-Win situation.

Have a GREAT day!

Hugs;

Pammie

 

Happy Tuesday!

Well, it’s raining and supposed to continue for most of this week – Hey! It beats SNOW! My cousin in Iowa ended up with 9 inches of the white stuff this past weekend – SO glad we skirted that one!

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

Lemon Fruit Cake

1 (16.5 oz) box (Duncan Hines
Signature Lemon Supreme Moist
cake mix
1 (8 oz) can pineapple tidbits
in 100% pineapple juice,drained
– reserve 1/4 C. juice
1 (8 oz) can mandarin oranges/
drained – reserve 1/4 C. juice
1/2 C. milk
4 eggs
1/3 C. oil
1 C. shredded coconut

Glaze:
Preheat oven 350 degrees F.
Generously spray a 10 inch
Bundt pan (see note) with
nonstick cooking spray. In large
bowl combine cake mix, saved
juices from pineapple/oranges,
milk, eggs & oil – combine using
an elec. mixer. Fold in pineapple
tidbits, mandarin oranges &
coconut using a spoon. Pour
batter into prepared pan.
Bake 55-60 minutes until center
tests done. Cool 10 minutes in
pan then remove to wire rack
to cool completely.

Glaze:

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

Place sugar in a bowl; whisk
in milk & vanilla until mixture
is smooth (you can add more
or less milk/sugar to get the
consistency you want. Drizzle
glaze over top & sides of
cooled cake. (you can also
place a few maraschino cherries
on top for garnish).

NOTE: You can also bake this
in a 9 X 13″ baking pan but
you will have to cut the baking
time – test doneness with a
wooden toothpick inserted into
center. (poster did not give exact
baking time for 9 X 13″ pan)

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

Creamy Tomato/Tarragon Soup

3 T. olive oil
2 medium onions, diced
3 cloves garlic, minced
1 (28 oz) can whole plum tomatoes
1 (12 oz) can vegetable stock (or
chicken)
2 tsp. salt (more, to taste, if needed)
1 tsp. fresh ground black pepper
1/2 tsp. crushed red pepper flakes
(optional)
1/4 – 1/2 C. Greek plain yogurt
1 T. fresh tarragon, chopped

Add oil to large pot or Dutch oven &
bring to light simmer over medium-
high heat. Add onions & saute until
soft, about 6 minutes. Stir in garlic –
cook 1-2 minutes. Add tomatoes &
juice – lightly break large tomatoes
up with a wooden spoon. Add stock &
bring to simmer. Add salt/black pepper
& crushed red pepper (if using). Reduce
heat to Low & simmer 20 minutes.
Puree using blender, adding soup back
to pot & return to light boil over Low
heat 1-2 minutes. Stir in yogurt &
tarragon. Garnish each bowl with a
dollop of sour cream & a little tarragon,
if desired. Serves 4

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

Maple Baked Beans with Sausage

2 (28 oz, ea) cans Bush’s original baked
beans
1 lb. mild pork sausage
1/2 C. chopped white onion
2 T. brown sugar
2 T. ketchup
2 T. prepared mustard
1/3 C. maple syrup

Preheat oven 300 degrees F.
Brown sausage in skillet; drain.
Combine sausage with all other
ingredients in a casserole dish.
Cover & bake 2 hours until desired
consistency. Serves 8-10

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

Apricot-glazed Turkey Breast

1/2 C. apricot preserves
1/4 C. balsamic vinegar
1/4 tsp. pepper
dash salt
1 bone-in turkey breast (5 lb)

Preheat oven 325 degrees F.
Combine preserves, vinegar, pepper/
salt in a bowl. Place turkey breast on
a rack in a large shallow roasting pan.
Bake, uncovered, 1 1/2 to 2 hours
until a meat thermometer reads
170 degrees F., basting with glaze
every 30 minutes. (Cover loosely
with foil if turkey browns too quickly).
Cover & let stand 15 minutes before
slicing. Serves 15

(recipe: tasteofhome.com)
——————————-
Roasted Herb & Lemon Cauliflower

1 medium heat cauliflower, cut into
florets (about 6 C.)
4 T. olive oil, divided
1/4 C. minced fresh parsley
1 T. minced fresh rosemary
1 T. minced fresh thyme
1 tsp. grated lemon peel
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Preheat oven 425 degrees F.
Place cauliflower in an ungreased
15 X 10 X 1″ baking pan. Drizzle
with 2 T. oil & toss to coat. Roast
20-25 minutes until golden brown
& tender, stirring occasionally. In
a small bowl combine remaining
ingredients; stir in remaining oil.
Transfer cauliflower to a large bowl;
drizzle with herb mixture & toss to
combine. Serves 4

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

Crockpot Sour Cream & Bacon
Chicken

8 slices bacon
1/3 C. diced onion
4 boneless skinless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can Cheddar cheese soup
1 C. sour cream
1/3 C. flour
1/2 tsp. garlic powder
salt/pepper, to taste

Cooked rice, egg noodles or mashed
potatoes

Cut each chicken breast in half to
make 2 long/narrow chicken tender-
shaped pieces. Place bacon in large
skillet & cook over medium heat until
halfway cooked. Immediately wrap
a slice of bacon around each chicken
piece while bacon is still pliable –
place in crockpot. Add onion to skillet
& cook in bacon fat 2 minutes; remove
with slotted spoon & place in crockpot.
In medium bowl whisk both soups, sour
cream, flour & garlic powder – pour
over chicken. Cover & cook on Low
5-6 hours until chicken is completely
cooked through. Remove chicken from
crockpot & place on serving platter.
Whisk sauce well & taste for seasoning-
adjust salt/pepper, to taste. Serve over
cooked rice, egg noodles or mashed
potatoes.

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

 

Blackberry Orange Cake

1/2 C. butter, softened
1 C. sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 C. plus 1 T. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. sour cream (or plain
yogurt)
2 C. fresh blackberries

powdered sugar (optional)

Preheat oven 350 degrees F.
Spray & flour a 9 inch springform
pan. In large bowl cream butter &
3/4 C. sugar until light & fluffy. Beat
in egg & orange peel. In another
bowl whisk 1 1/2 C. flour, baking
soda & salt – add to creamed
mixture alternately with sour cream,
beating well after each addition –
pour into prepared pan.
In a bowl toss blackberries with
remaining flour & arrange over
batter in pan  – sprinkle top with
remaining sugar. Bake 40-45 minutes
until a toothpick inserted into center
of cake comes out clean. Loosen
sides from pan using a knife; remove
rim from pan. Cool on a wire rack.
Serve warm or at room temp.
If desired, dust top with powdered
sugar before serving. Serves 10

(recipe: tasteofhome.com)

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

Went out to lunch with a friend yesterday –
celebrated her 84th birthday. I decided to
try something I’ve never had before: Fish
tacos – they were tasty!

Today is babysitting my youngest grandson-
his Momma is having 2 teeth extracted and,
for some reason, she thinks she will be able
to just come home & go to work (as a waitress)!
I’m thinking that probably won’t be the case.
Her Mom is driving her this morning – I’m
guessing it will be her Mom taking care of HER
and I’ll be watching the baby – all at their house –
we’ll see.

Tonight is Knit Night – I’m just finishing up the
sewing in ‘ends’ on the ‘donated peach squares’
baby afghan; because it’s a thick/heavy one, I’ll
hold onto it until the Fall for the Detroit Vets
baby shower. It was a good effort ‘saving’ some
squares a friend knit and making them into
something useful.

Have a great day!

Hugs;

Pammie

It’s Saturday again!

Just received my weekly email from my cousin who lives in Camanche, IOWA. He started out his post with the words: “A blizzard here this morning, supposed to get 12+ inches – very high winds, too.” OH MY GOODNESS! I even double-checked the date, making sure he wasn’t doing an April Fool’s on me, early! The REALLY bad part of his announcement? We, here in good old Michigan, usually get whatever weather he gets – the NEXT DAY! I’ve double checked OUR forecast and there’s NO snow in it ( It did say something about rain & snow showers this coming Thursday…sigh). Can’t even imagine! (I believe I DID tell you that here in Michigan we sometimes get snow on Easter, so it wouldn’t surprise me…)

LOTS of great sounding Easter dinner-type recipes coming in:

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

Layered No-Bake Banana Split
Dessert

Crust:

2 C. graham cracker crumbs
1/2 C. unsalted butter, melted

Cream Cheese Layer:

12 oz. cream cheese, room temp.
1/4 C. sugar
8 oz. Cool Whip, thawed

Fruit & Toppings:

3-4 bananas, sliced
1 (20 oz) can crushed pineapple,
drained well
16 oz. fresh strawberries, hulled/
sliced
8 oz. tub Cool Whip, thawed
1/2 C. chopped walnuts
chocolate syrup
maraschino cherries

Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl mix graham cracker crumbs &
melted butter using a fork until all
crumbs are evenly moistened. Press
mixture into bottom of pan in an
even layer. Refrigerate while making
next layer.

In medium bowl mix cream cheese &
sugar using elec. mixer on Medium
speed until light & fluffy, about 3
minutes. Fold in Cool Whip until
thoroughly combined – spread on
top of crust.

Arrange banana slices in single layer on
cream cheese filling – top with an even
layer of crushed pineapple, then an
even layer of sliced strawberries. Cover
with Cool whip, smoothing top. Sprinkle
top with chopped nuts. Drizzle with
chocolate syrup & top with maraschino
cherries. Refrigerate at least 4 hours or
overnight.
Leftovers refrigerated up to 4 days.
Makes 12-16 servings

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

Deviled Eggs with Bacon

12 hard boiled large eggs
1/3 C. mayonnaise
3 strips bacon, cooked/crumbled
3 T. finely chopped red onion
3 T. sweet pickle relish
1/4 tsp. smoked paprika

Cut cooked eggs in half length-
wise. Remove yolks to a small
bowl. Set whites aside. Mash
yolks; add mayo, bacon, onion
& relish – mix well. Spoon
mixture into egg white halves.
Refrigerate until ready to serve.
Sprinkle tops with paprika.
Makes 2 dozen

(recipe: tasteofhome.com)
—————————–
Apple Cider-glazed Ham

1/2 fully cooked bone-in ham
(6-7 lbs)
2 C. apple cider
1 C. honey
1/2 C. cider vinegar
1/4 C. dijon mustard
1 T. butter
2 tsp. chili powder
1/2 tsp. apple pie spice

Preheat oven 325 degrees F.
Place ham on a rack in a shallow
roasting pan. Score surface of
ham using a  knife, making
diamond shapes 1/2 inch deep.
Cover with foil & bake 2 hours.

Remove ham from oven & uncover.
In large saucepan, combine cider,
honey, vinegar & mustard – bring
to boil Reduce heat; simmer,
uncovered, 15 minutes, stirring
frequently. Stir in butter, chili
powder & apple pie spice. Remove
1 Cup for serving. Cook remaining
sauce until thickened; spoon over
ham. Bake ham, uncovered, 30-35
minutes longer. Warm reserved
sauce & serve with ham.
Makes 10 servings

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

Cheddar & Chive Mashed Potatoes
(OVERNIGHT recipe)

5 lb. Yukon Gold potatoes,
peeled/cut into 1″ pieces (about 10 C.)
1 C. butter, cubed
1 C. sour cream
2 tsp. salt
3/4 tsp. black pepper
1/2 C. heavy whipping cream
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack
cheese
1/4 C. grated Parmesan cheese
2 T. minced fresh chives

Toppings;
1 C. shredded Cheddar cheese
1 (6 oz) can French fried onions

Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place potatoes in 6 qt stockpot;
add water to cover – bring to boil.
Reduce heat to medium & cook,
uncovered, until tender, 10-15
minutes. Drain & transfer to large
bowl. Add butter, sour cream, salt/
pepper – beat until blended.* Beat
in whipping cream. Stir in cheeses &
chives. Spoon mixture into prepared
dish, cover with foil & refrigerate
overnight.
=
Remove potatoes from fridge –
let stand 10-15 minutes while
oven heats. (Putting a cold dish
directly into a hot oven can
cause the dish to crack).

Preheat oven 350 degrees F.
Bake, covered, 45 minutes, stirring
after 30 minutes. Sprinkle with
toppings, bake, uncovered, 15
minutes more until heated through.
Serves 16 (3/4 C. each)

*Take care not to overbeat the
potatoes – they can go from whipped
to gluey.

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

Lemony Chicken & Spring Veggie Soup

2 T. butter
1 T. olive oil
1 leek, quartered (white part sliced)
2 carrots, peeled/diced small
2 cloves garlic, minced
salt/black pepper
4 C. chicken stock
1 C. peas (fresh or frozen)
1 C. baby zucchini, diced small
2 C. cooked chicken breasts,
shredded or cubed (can use
rotisserie chicken)
2 tsp. lemon zest
2 T. lemon juice
=
2 C. cooked quinoa
1/4 C. chopped basil
4 lemon wedges (garnish

In large pot over medium heat add
butter & oil. Once melted, add leek &
carrots – cook 3-5 minutes until slightly
tender. Add garlic, salt/pepper, stir to
combine. Add stock & bring to gentle
simmer. Cover partially with lid & cook
15-20 minutes until carrots are tender.
Turn off heat; add peas, zucchini, chicken,
lemon zest & juice – stir to combine.
Allow peas & zucchini to become crisp-
tender, 3-4 minutes (check to adjust
salt/pepper).
To serve:
Add about 1/2 C. quinoa to a bowl;
ladle some soup with veggies/chicken
over top & sprinkle top with basil. Squeeze
some lemon juice from lemon wedge
(if desired) & serve. Serves 4

(recipe: thecozyapron.com)
—————————-

Crockpot Italian Chops

6 boneless pork chops
1 onion, coarsely chopped
1 (14.5 oz) can diced tomatoes
1/3 C. oil
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 C. water

Spray insides of crockpot with nonstick
cooking spray. Place 2 chops in bottom
of crockpot – top with 1/3 of chopped
onion – repeat layers, ending with onion.
Pour tomatoes over onions then add
rest of ingredients. Cover & cook on Low
3-4 hours. Serves 6

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

Sour Cream Breadsticks

2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 C. butter
2 T. fresh chopped chives
1 1/4 C. sour cream
2 T. butter, melted
coarse salt

Preheat oven 450 degrees F.
In large bowl mix flour, baking
powder & salt. Using a pastry
cutter or a fork, cut int butter
until it resembles fine crumbs.
Stir in chives; add sour cream &
stir just until it comes together
in a ball. Lightly flour a work
surface & place dough on surface.
Knead dough lightly 10 times or
until it comes together in a smooth
ball. Roll dough into a 12 X 8″
rectangle. Cut it into 12 1-inch wide
strips – place them 1 inch apart on
an ungreased baking sheet. Brush
tops lightly with melted butter &
sprinkle with coarse salt. Bake
10-12 minutes until golden brown.
Serve warm. Makes 12 breadsticks.

(recipe: tasteandtellblog.com)
————————

(The next dessert I’m going to make for Easter)

Creamy No-Bake Cookies &
Cream Dessert

1 (15 oz) pkg. Oreo cookies
1/2 C. butter, melted (1 stick)
8 oz. cream cheese, softened
1 C. powdered sugar
2 (10 oz, ea) tubs Cool Whip,
thawed
1 (5.5 oz) box instant chocolate
pudding mix
3 1/2 C. milk

Bottom Layer:

 In large zip-lock bag crush Oreos.
Reserve 1/2 C. for topping. Press
remaining crumbs on bottom of
9 X 13″ baking dish. Pour melted
butter over crumbs – press down
with a fork.

Cream Cheese Layer:

In large bowl beat cream cheese
using elec. mixer until fluffy. on
Low speed slowly add powdered
sugar; mix until combined. Fold
in One tub Cool Whip – spread
mixture on top of cookie layer.

Pudding Layer:

In medium bowl whisk milk &
pudding mix 2 minutes – let
stand 5 minutes to firm up;
spread over cream cheese layer.

Spread remaining tub Cool Whip
on top of pudding layer & sprinkle
top with reserved cookie crumbs.
Cover & refrigerate at least 2 hours
before serving.

(recipe: recipelion.com)

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

So far- Easter dinner – I made the ‘usual’
list of things we bring to holiday dinners;
oldest son stopped over a few days ago &
mentioned that they’re still not sure on the
time for Easter dinner – it ‘might’ be 5/6 p.m.
I’m REALLY hoping that’s the case (we have
early church – I have to be there by 9:10 a.m.
for choir rehearsal). If dinner is in the evening
that will give me a chance to go home &
relax a bit, then get cooking – we’ll see.

Middle son stopped by yesterday to ‘solidify’
the news – he’s moving back home first week
of April . . . yes, that will make us an (almost)
FULL household again (barring oldest son &
his family). I guess, if I have to look for a ‘good’
thing in this, he DID give us a 2-week start in
re-arranging his room. This is the same room
I’ve sort of ‘taken over’ as my computer room.
This time he comes with MORE furniture than
in the past 4 times he moved back PLUS A
CAT! Husband & I don’t mind cats except that
oldest son & his 2 sons are all asthmatic! Guess
that will definitely cut short any visits by them,
right? Sigh…(to quote my mom) “Ain’t life grand?”
I know we’ll adjust; trying not to stress over it.

Hope you are having a nice, relaxing day!

Hugs;

Pammie

FINALLY it’s SPRING!

Yes, I’m a Day Late – but it’s still SPRING!

Been a busy few days – ended up babysitting from 10 a.m. – after 5 yesterday (older grandson has ‘football conditioning’ after school – getting them toughened up for this coming fall). Today was the library Knit Group & grocery shopping. Been having great ‘fun’ attempting to find the exact kind of liquid hand soap my husband likes (I have NO idea where I originally got it) – stopped at the local dollar store (was sure they were the ‘place’ . . . nope). Have checked out our local drug stores & grocery stores; something tells me he’s just going to have to learn to like a new scent! (It was a cheap one – $1.00 a bottle – no big deal). Also attempted to locate a SMALL funnel – probably should have stopped in at the local hardware store as the dollar store and groceries don’t have one – NO, I don’t need the really long ones that you would use for putting oil in your car!). Baby grandson is now totally on regular milk – which means you have to heat it up a bit (they don’t own a microwave so it’s the ‘old way’ – heat it in a pan on the stove.) That’s fine EXCEPT then you have to pour it into the bottle WITHOUT spilling it all over the counter! (I’ve so far resorted to using a small measuring cup and a lid from one of those squeeze bottles you can buy to fill with ketchup/mustard/bbq sauce, etc – son has those around). Only trouble with those is – the opening is VERY small, hence it takes a long time to get the warm milk from the measuring cup into the ‘pseudo’ funnel/lid and into the bottle before spilling it! I’m thinking of putting one of OUR small funnels in my purse JUST to use for that purpose! Crazy…

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

Chocolate Raspberry Tart

1/2 C. raspberry jam, divided
1 9 inch prepared pie crust
8 oz. bittersweet chocolate, finely
chopped
1 1/4 C. heavy cream
4 T. unsalted butter, cut into
8 pieces
1/4 tsp. salt
2 large eggs, lightly beaten
1 pint fresh raspberries

Preheat oven 275 degrees F.
Microwave 1/4 C. jam on High
30 seconds, spread in a thin layer
on bottom of pie crust. Place
chocolate in large heat-proof bowl.
In small saucepan over medium-high
heat, warm cream, butter & salt,
stirring frequently until cream just
starts to simmer, about 6 minutes.
Pour hot cream mixture over chocolate
& let stand 5 minutes. Whisk until
chocolate mixture is smooth. Slowly
whisk eggs into chocolate mixture
until smooth – pour into crust &
place on a baking sheet. Bake until
outer edge of filling is set but center
jiggles – 30-35 minutes. Let cool on
baking sheet on wire rack at least
30 minutes, then refrigerate, uncovered,
until filling is completely set, at least
4 hours.
Spread remaining jam on top of tart &
garnish with fresh raspberries.
Refrigerate any leftovers. Serves 8

(recipe: Kroger.com)
—————————–

Crockpot Pork Roast w/Veggies &
Gravy

1 (3 lb) pork roast
3 T. olive oil
salt/pepper
5 russet potatoes, cut into bite-
sized pieces
1 large onion, chopped
3 C. mini carrots
1 T. garlic, chopped
1/4 C. soy sauce
1/4 C. balsamic salad dressing
1/2 C. water
1/2 C. brown sugar

Gravy:
juices from roast
2 (.87 oz, ea) pkts. pork gravy mix
1/4 C. water
1/4 C. milk
1 (10 oz) can cream of mushroom soup

Heat a large skillet over medium-high heat;
pour 3 T. oil in pan – sprinkle roast generously
with salt/pepper on top & bottom – carefully
place roast in hot pan – sear both sides of
roast to golden brown.
Spray insides of crockpot with nonstick cooking
spray – place seared roast in crockpot – pour
mini carrots around roast. Layer potatoes &
onions on top. Place chopped garlic, soy sauce,
balsamic dressing, 1/2 C. water & brown sugar in
medium bowl – whisk to make sure sugar gets
dissolved – pour mixture over roast/veggies.
Salt/pepper potatoes. Cover & cook on High
4-5 hours*.

When roast has cooked through (inner temp.
of 160 degrees F.) carefully pour juice from
crockpot into a medium sauce pan. Turn off
crockpot, leave meat inside with lid on 5-10
minutes before serving.

To saucepan add both packets gravy mix, milk,
water & mushroom soup – whisk together to
combine. Heat mixture to boiling over medium-
high heat, stirring occasionally. Serve roast
& veggies with gravy drizzled over top or serve
gravy as a side. Serves 6-7

*If your crockpot cooks quickly, poster suggests
cooking roast & sauce in crockpot on LOW 4
hours, then adding veggies & cooking on High
an additional 2 hours.

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

Corn Soup w/Chipotle Sour Cream

1/2 stick unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt/black pepper
6 ears corn (or 5 C. kernels)
4 C. vegetable stock
2 T. fresh lime juice
3/4 C. sour cream, divided
2 T. chopped chipotles in adobo

In large pot heat butter over medium
heat. Add onion, garlic, cumin & chili
powder – season with salt/pepper. Cook
until softened, 8-10 minutes. Add corn &
stock to pot – bring to boil. Reduce heat
& simmer until corn is soft: 4-6 minutes
more. Working in batches, puree soup
in blender until smooth. Whisk in lime
juice & 1/4 C. sour cream. In small bowl,
combine remaining 1/2 C. sour cream &
chipotle in adobo, letting some streaks
of chipotle remain. Dollop on sour cream
& serve. Serves 4

(recipe: delish.com)
—————————————–

Candied Carrots

1 lb. carrots, peeled/sliced 1/2″ pieces
2 T. butter
3 T. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
1 T. chopped parsley

Place sliced carrots in large skillet;
add 1 C. water to pan – bring to a
simmer & cook 8-10 minutes until
tender. Drain water; over medium
heat add brown sugar, butter, salt/
pepper – stir & cook 2-3 minutes
until butter & sugar have melted &
carrots are coated in the glaze.
Sprinkle with parsley & serve.
Serves 4

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

Kielbasa/Peppers & Potato Skillet
Hash

2 T. olive oil
1 T. unsalted butter
1 lb. potatoes, thinly sliced into
bite-sized pieces
salt/pepper, to taste
14 oz. turkey kielbasa, cut into
1/4″ rounds (or regular kielbasa)
1 onion, thinly sliced
1-2 bell peppers, chopped

Heat oil & butter in large skillet
over medium-high heat. Add
potatoes & season with salt/pepper.
Cook until browned on one side,
6-7 minutes. Turn potatoes & cook
4-5 minutes longer until golden brown.
Remove from skillet using a slotted
spoon. (If skillet is looking dry, add
another T. olive oil) Add onions &
peppers – cook, stirring frequently,
until onions are soft & peppers are
tender – season with salt/pepper.
Stir potatoes back in & continue
cooking 1-2 more minutes. Check
seasonings & serve. Serves 4

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

Skillet Shepherd’s Pie

1 lb. ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 T. ketchup
1 T. Worcestershire sauce
2 tsp. minced garlic
1 T. cornstarch
1 tsp. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3 1/2 C. cooked mashed potatoes,
prepared with milk & butter
3/4 C. shredded Cheddar cheese

In large skillet cook beef & onions
over medium heat until meat is no
longer pink; drain. Stir in corn, peas,
ketchup, Worc. sauce & garlic – reduce
heat to Medium-low. Cover & cook
5 minutes. In a small bowl combine
cornstarch, bouillon & water until well
blended – stir into beef  mixture & bring
to boil over medium heat. Cook & stir
2 minutes until thickened. Stir in sour
cream & heat through (do not boil).
Spread mashed potatoes over top;
sprinkle with cheese. Cover & cook until
potatoes are heated through & cheese
is melted. Serves 6

Freezer option:
Prepare recipe as directed but do not add
sour cream. Freeze cooled mixture in a
freezer container. To use: partially thaw
in fridge overnight & heat through in a
large skillet, stirring occasionally & adding
a little water if necessary. Stir in sour
cream & finish recipe.

(recipe: tasteofhome.com)
———————————

Pistachio Pudding Cookies

1 3/4 C. flour
1 (3 oz) pkg. pistachio pudding mix
1/2 C. granulated sugar
1/2 C. light brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 egg
1/2 C. chopped pistachios
1 C. white chocolate chips
3/4 C. (1 1/2 sticks) unsalted
butter, room temp.

Preheat oven 325 degrees F.
Line a baking sheet with waxed
paper or lightly spray with nonstick
cooking spray. In large bowl combine
dry ingredients (pudding mix, flour,
salt & baking powder). In another
bowl using elec. mixer, beat butter,
vanilla & both sugars until creamy;
beat in egg. Slowly combine dry
ingredients with wet until well
blended. Fold in pistachios &
chocolate chips. Scoop out a
founded tablespoon of dough &
place on prepared sheet. Bake 10-12
minutes until cookies are just
browned. Cool on wire rack
before serving.

(recipe: americantimesfood.com)

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

Not much else new – the weather is really
chilly (30’s) but clear and nice (with the
occasional sunshine). Easter is coming
quickly – so far I haven’t planned anything-
no Easter candy/dinner preparations, nada.
I know that oldest son will be having the
dinner at his house and that we will bring
‘sides’ and desserts – no worries on the sides
as they are the same for every holiday:
mashed potatoes, green bean casserole,
corn casserole, rolls, black olives – and
some sort of dessert(s).

Still working on both baby blankets AND
the donated peach-colored squares blanket;
almost done with the second yellow ‘strip’,
then it’s just sewing it all together & crocheting
a border (I’ll post a photo when it’s done).

Hope you are all in good health and enjoying
the beginnings of SPRING! I love hearing the
birds singing – the other morning I was up at
around 6 a.m. (it was still totally dark out) and
I could hear a Cardinal just singing his little
heart out! LOVE IT!

Hugs;

Pammie

March 17th

Happy St. Patrick’s Day!

It’s a lovely, sunny & cold (21 degrees F) day – just got home from the last Flag football game for older grandson – now it’s on to baseball very soon (oh joy…). It’s nice to be able to attend the games and also get to see the other half of the family (grandson’s Mom’s family) – I’m not really ‘into’ football, but I do enjoy saying HI to everyone. Yes, it’s the GREEN holiday – No, I’m not one for getting into it in any way but thought the above clipart was cute.

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

Corned Beef & Cabbage Soup

2 T. vegetable oil
3 medium carrots, chopped
1 medium onion, chopped
2 C. leftover corned beef (cooked)
3 C. green cabbage, chopped
1 lb. potatoes, peeled (if desired),
cut into bite-sized pieces
1 tsp. caraway seeds
salt/pepper, to taste
2 (32 oz, ea) cartons chicken broth

sour cream, optional garnish
fresh chopped dill, optional garnish

In a soup pot heat oil over medium heat.
Add carrots & onion, cook, stirring
occasionally, 8-10 minutes until veggies
are softened. Add corned beef, cabbage,
potatoes, caraway seeds, salt/pepper &
chicken broth; bring to boil. Reduce heat
to Low; simmer about 30 minutes until
veggies are tender.
To serve: Pour soup into individual bowls
& garnish with sour cream/chopped dill.
Serves 8

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

Whole Wheat Irish Soda Bread Muffins

1 C. white whole wheat flour
1 C. unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 T. chilled butter
1 C. 1% buttermilk
3 T. honey
1 large egg, beaten
1/2 C. raisins

Preheat oven 375 degrees F.
Spray muffin tin with baking spray.
In large bowl combine all dry
ingredients (flour, baking powder,
baking soda & salt). Using a pastry
cutter or 2 knives – cut in butter until
mixture resembles coarse crumbs.
In small bowl stir buttermilk, honey &
egg until blended. Add buttermilk mixture
to dry ingredients – stir to combine; stir
in raisins. Spoon batter into prepared tins.
Bake 20-25 minutes until a toothpick
inserted into center of muffin comes out
clean. Remove & cool on wire rack 5
minutes before removing muffins from tin;
finish cooling on rack. Serve warm or cool
completely. Store muffins in an airtight
container or zip lock bag at room temp.
Makes 12 muffins

(recipe: http://www.skinnytaste.com)
—————————————
Quick Asparagus & Lemon Pasta

salt/pepper, to taste
2 T. olive oil, divided
1 onion, finely chopped
3 cloves garlic, minced
1 lb. fettuccine pasta
1 bunch asparagus, ends trimmed/
cut into 1-inch pieces
1/2 C. freshly grated Parmesan cheese
zest from 1 lemon

Bring large pot of salted water to a boil.
Heat 1 T. olive oil in medium skillet & saute
onion in skillet until soft; add garlic & saute
1 more minute. Remove from heat.
Add pasta to boiling water & cook accordg.
to pkg. directions. During final 2 minutes
cooking time, reserve 1 C. pasta water then
add asparagus to boiling water. Drain cooked
pasta & asparagus – return to pot. & add
1 T. olive oil, onion/garlic mixture, Parm.
lemon zest & 1/2 C. reserved pasta water.
Season with salt/pepper; add additional
pasta water as needed. Serves 4-6
Refrigerate any leftovers.

(recipe: Kroger.com)
—————————————–
Crockpot Pot Roast & Veggies

1/2 C. A1 original sauce
1/2 C. cold water
1 (.9 oz) pkt. onion-mushroom soup
mix
1 (2 1/2 lb) boneless beef chuck
roast
1 lb. red new potatoes
1 (16 oz) pkg. baby carrots
1 onion, thinly sliced

Mix first 3 ingredients until blended.
Place meat in crockpot; top with
vegetables & sauce. Cover & cook
on Low 8-9 hours (or High 6-7)
Serves 8

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

Stuffed Cabbage Casserole

1 lb. ground beef
1 large onion, finely diced
3 cloves garlic, minced
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1 (14.5 oz) can petite tomatoes,
diced, with juice
1 (8 oz) can tomato sauce
1 C. chicken broth
1 C. long grain rice, uncooked
1 head savoy cabbage, chopped
into 1/2″ pieces
1/4 C. water
1 tsp. kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat large
skillet over medium-high heat;
add ground beef & cook until well
browned; drain grease. Add chopped
onion & garlic to skillet & cook 5
minutes. Add paprika, salt/pepper –
cook 2 minutes. Add diced tomatoes &
juice, tomato sauce, chicken broth &
uncooked rice – bring to boil then
reduce heat to medium-low. Cover &
cook 15 minutes. While mixture is
cooking remove outer leaves from
cabbage; cut head in half, remove core
& chop cabbage into 1/2″ pieces. Once
meat mixture has finished simmering,
transfer to a bowl & return skillet to heat.
Add cabbage, water & kosher salt; cover
& cook over medium-high heat until
cabbage is wilted slightly. Uncover &
cook 10 minutes, stirring occasionally.
Remove from heat. Place cabbage in a
clean kitchen towel & wring excess water
out.

To assemble casserole:

Layer bottom of baking dish with
half meat mixture; half cabbage &
repeat with rest of both, ending
with cabbage. Cover tightly with
foil & bake 45 minutes. Remove
foil & serve while hot.
Serves 8-9

NOTE: If you prefer crispier cabbage, remove
skillet from heat before stirring in cabbage so
it doesn’t fully cook

(recipe: everydaydishes.com)

NOTE: I just tried this yesterday – I
substituted a jar of spaghetti sauce for
the tomatoes – husband LOVED IT! Guess
I’ll be making this one again!
—————————————-

Orange Juice Cake

1 (16.5 oz) box yellow cake mix
1 (4 serving size) pkg. orange Jell-O
3/4 C. vegetable oil
1 C. orange juice
4 eggs

Preheat oven 325 degrees F.
Spray 10 inch Bundt pan with
nonstick cooking spray. In medium
bowl using elec. mixer on medium
speed, beat all ingredients 2 minutes
until well mixed – pour batter into
prepared pan. Bake 50-55 minutes
until a wooden toothpick inserted
near center of cake comes out clean.
Let cool slightly in pan then invert
onto a wire rack to cool completely.
Serves 12

Glaze:
1 C. powdered sugar
2 T. orange juice
zest of 1 orange (if you have it)

Mix glaze ingredients & pour over
cake.

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

Hope you have a GREAT DAY!

Hugs;

Pammie

I KNOW Spring’s coming . . . but-

Looking at our local weather site, it looks like we’re going to have clear, sunny weather up to TUESDAY! NO SNOW (that we know of) – it’s been jumping from the low 20’s in the morning up to the 40’s by 4 p.m. – goofy, but typical MICHIGAN – sigh. (I remember when I was a young girl we got a huge dump of snow on Easter!).

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

Nut & Cinnamon Danish
(last minute quick recipe)

1/4 C. chopped walnuts
2 T. light brown sugar
1/2 tsp. ground cinnamon
1 (17.3 oz) pkg. buttermilk
biscuits – 8 to pkg)
4 oz. cream cheese, softened
1 egg
2 T. granulated sugar

Preheat oven 375 degrees F.
Spray 16 muffin cups with nonstick
cooking spray. In small bowl
combine walnuts, brown sugar &
cinnamon – mix well. Separate each
biscuit in half by gently pulling apart.
Place each biscuit half in a muffin cup
& press against bottom & sides to form
a crust. In medium bowl beat cream
cheese, egg & gran. sugar until smooth.
Evenly spoon mixture into cups &
sprinkle evenly with nut mixture.
Bake 10-12 minutes until edges are
golden. Allow to cool slightly then
serve warm. Makes 16

(recipe: mrfood.com)
——————————–

Creamy Carrot Soup w/Ranch
Whipped Cream

2 T. unsalted butter
1 large onion, thinly sliced
kosher salt/black pepper
1 clove garlic, chopped
1 lb. carrots, chopped
1 bay leaf
4 C. water/vegetable broth/or
chicken broth
1 C. heavy cream
1 1/2 T. (Hidden Valley Original
Ranch) salad dressing & seasoning mix

Melt butter in large pot over medium-
high heat. Add onion & cook, stirring
often, 8-10 minutes. Season with salt/
pepper. Add garlic & cook 2 minutes. Add
carrots & bay leaf – season with salt/pepper.
Cook, stirring occasionally, until carrots begin
to soften, about 5 minutes. Add water or
broth – bring to a simmer. Cook, partially
covered, until carrots are easily mashed
against side of pot – 15-20 minutes. Let
cool slightly. Working in 2 batches, transfer
soup to a blender  & puree until very smooth.

In large bowl combine heavy cream & Ranch
dressing mix – beat until soft peaks form. Serve
soup topped with ranch mixture & ground black
pepper. Serves 4

(recipe: delish.com)
———————————

Crockpot Brown Sugar/Pineapple
Ham

1 pre-cooked/spiral-cut/bone-in
(or boneless) ham
3 1/2 C. brown sugar
1/2 C. honey
1 (20 oz) can pineapple tidbits or
chunks, do not drain

In large crockpot (6 qt or larger) cover
bottom with 2 C. brown sugar. Place
ham on top; open the slices of ham
slightly using your fingers. Pour honey
evenly over ham. Add pineapple around
sides (along with juice) & put some on top.
Top with remaining 1 1/2 C. brown sugar,
making sure it is evenly distributed over
entire top of ham. Cover & cook on Low
3 1/2 – 4 hours.

(recipe: myincrediblerecipes.com)
———————————

Lemon Butter Scallops

1 lb. scallops
salt/pepper, for seasoning
1 T. canola oil
2 T. butter
1 clove garlic, minced
1/4 C. freshly squeezed lemon
juice
2 T. minced parsley

Pat scallops dry using paper towels;
season with salt/pepper.  Add canola
oil to large skillet over medium-high
heat – warm oil until almost smoking.
Place scallops in skillet & cook until
browned on first side: 2-4 minutes.
Flip & cook until second side is brown &
center is barely cooked through –
transfer to a serving dish. Melt butter
in skillet; add garlic & cook about 30
seconds. Whisk in lemon juice & parsley.
Pour sauce over scallops & serve
immediately. Refrigerate any leftovers.
Serves 4

(recipe: Kroger.com)
—————————-

Chicken/Wild Rice/Broccoli
Casserole

1 C. long grain & wild rice, cooked
1 1/2 lb. chicken breasts, cut into
1″ pieces
2 T. olive oil
1 T. unsalted butter
1/2 yellow onion, diced
3 C. milk
1 large head broccoli, broken
into florets with stems – chopped
salt/pepper, to taste
3 oz. can French fried onions – garnish

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat large
skillet over medium-high heat – place
in oil & heat until oil shimmers. Add
chicken & cook, stirring occasionally,
until chicken is no longer pink. Remove
chicken to a plate. Add butter to skillet
& cook onion about 3 minutes until
translucent. Scatter flour over butter in
pan & cook 1 minute. Pour milk into
skillet & bring to a simmer – cook sauce
3 minutes. Leave chicken diced (or shred
into bite-sized pieces) – place chicken
back in pan; add broccoli & cooked rice-
stir in salt/pepper, to taste. Stir mixture
& place into prepared dish. Top with
Fr. onions & bake 20-25 minutes until
hot & bubbly. Serves 8-10

(recipe: cerydaydishes.com)
——————————

Crockpot Brussels Sprouts

1 lb. Brussels Sprouts
3 T. butter
1 T. Dijon mustard
salt/pepper, to taste
(optional: sprinkle shaved
or shredded Parmesan cheese
on top just before serving)

Wash & trim ends of sprouts;
place in 4 quart or larger crockpot.
Add mustard, salt/pepper & toss
to coat sprouts. Add 3 T. butter on
top. Cover & cook on High 2 hours.
Serves 6

(crockpotladies.com)
————————-

Sour Cream Chocolate Cookies

1/2 C. butter or margarine, softened
3/4 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 C. sour cream
1 tsp. vanilla
1 3/4 C. flour
1/2 C. baking cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. (6 oz) semi-sweet
chocolate chips
1/2 C. vanilla or white chips

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
cooking spray.
In large bowl cream butter & sugars;
beat in egg, sour cream & vanilla.
Combine dry ingredients & gradually
add to creamed mixture – stir in chips.
Drop by rounded tablespoonfuls 2 inches
apart onto prepared baking sheets.
Bake 12-15 minutes until set. Cool
2 minutes before removing to wire racks
to cool completely. Makes about
3 dozen.

(recipe: tasteofhome.com)

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

This has been another of those ‘roller coaster’ weeks –
when almost every day has at least ONE thing or place
to go & do…makes me really yearn for a day with
NOTHING planned – like today! It’s a lovely (but chilly)
clear/sunny day.

I started out by making a trip to JoAnn’s to buy another
skein of a particular yellow yarn (found it – and I didn’t
have a ball band-that piece of paper which tells you
which company/brand/type/weight, etc. yarn you have).
I also spotted another skein of baby yarn
(white/pink/yellow/blue) so I decided
to pick that up, too (had a 40% off coupon). Earlier this
day I discovered a JoAnn’s gift card from last JUNE – my
friend had purchased it for my birthday and I totally
forgot about it. When I approached the cashier & gave
her my 40% off coupon she said that everything I bought
(a few other things besides yarn) were ALL on sale (hence,
you can’t use their coupons on sale items). I showed her
my gift card & said I wasn’t really sure how much was on
it so we scanned it. My total bill was $20.10 … the card
had $20.00 – YAY! I happily handed her the dime and almost
skipped out of the store! Proceeded to the Kroger Gas
Station and was able to get gas with my .20 cents off per
gallon. Our local Clark station (my usual place) had gas
at $2.49/9 which is ‘usually’ a good price. Filled up my
tank at Kroger for $2.27/9  – another savings – double
YAY! Just in case you’re not familiar – Kroger offers 

lower gas prices according to how much
you spend on groceries. If I’m correct, you
get 10 cents off per gallon for every $100.00
you spend and it accumulates/rolls over (not
exactly sure the cut off on them but I think
it’s something like 2 months). It’s another
nice little ‘bonus’.

 
Lastly I happily came home and began knitting on
the ‘donated squares’ project using the new yellow
yarn. I had put a book on Hold at the library-when I
went to pick it up Wednesday I was kind of confused –
it was a DVD packet – book on DISC! I have never done
that before but found it was FUN listening to the book
while knitting (mind you, this is STRAIGHT KNITTING,
no fancy patterns). Ended up hearing the ENTIRE
book today – it’s by two of my favorite authors:
Lincoln Child & Douglas Preston (GREAT mystery
writers). I still must say: I appreciate reading/holding
a real book but this was an interesting adventure.

Hope you have a GREAT rest of the day –

Hugs;

Pammie

PS: To prove I was having WAY too much fun
with the audio book while knitting – I was
supposed to knit 12 rows/155 stitches per
row. I now have to unravel 2 rows – I just
kept knitting & listening, knitting & listening!

Oh well – live & learn, right?

and a Happy Wet Monday to you, too!

It’s about 31 degrees out and lightly SNOWING! It’s melting on the ground but not much fun to walk in (had to go grocery shopping, so I know).

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

Frozen Bread Dough Cinnamon Rolls

Rolls:
1 (1 lb) loaf frozen bread dough (completely
thawed & risen – 2-3 hours)
1/4 C. brown sugar
2 T. butter, melted

Icing:
4 T. butter, melted
1 tsp. vanilla
2 C. powdered sugar
3-4 T. milk

Once dough is completely thawed, roll out
dough to approx. 12″ X 12″ square. Spread
melted butter on top then sprinkle top
with brown sugar. Roll dough carefully into
a log shape – pinch the ends to seal then
cut into 12 equal slices. Grease a 9 X 13″
baking dish & place dough slices in pan.
Cover & let rolls rise in a warm place until
they double in size, about 1 to 1 1/2 hours.

Preheat oven 350 degrees F.
After rolls have risen, bake, uncovered
20-25 minutes.

Icing:
Whisk icing ingredients together until smooth &
spread on warm rolls. Makes 12 rolls

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

Crockpot Corned Beef & Cabbage

1 medium yellow onion, cut into
large wedges
3 large carrots, cut into thirds
2 stalks celery, cut into thirds
1/2 lb. baby potatoes, halved
1 (2-3 lb) corned beef brisket
kosher salt/ground black pepper
1 packet pickling spice (usually
comes with the brisket)
3 sprigs thyme
2 bay leaves
1/2 green cabbage, cut into
large wedges

Add onion, carrots, celery & potatoes
to crockpot – place brisket on top &
season generously with salt/pepper &
pickling spices. Scatter thyme & bay
leaves over meat. Fill bowl of crockpot
with water until almost completely
covering the meat. Cover & cook on
High 4 to 4 1/2 hours until meat is
tender. Add cabbage & cook on High
45 minutes to 1 hour more until
cabbage is tender & cooked through.
Remove meat & veggies; slice & serve.
Serves 6

(recipe: delish.com)
——————————-

Cheesy Chicken/Broccoli/Rice
Casserole

2 C. diced, cooked chicken (rotisserie
works well)
2 C. broccoli florets, cut into bite-
sized pieces
1 can cream of chicken soup
2 C. cooked rice
1 1/2 C. shredded cheese (your choice)
1/2 C. mayonnaise
=
12/ to 3/4 C. crushed corn flakes
2 T. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Combine all recipe
ingredients (except corn flakes &
butter) in large bowl & pour
into prepared dish-spread evenly.
Sprinkle crushed corn flakes on
top & drizzle melted butter over
top. Bake 30-35 minutes until
casserole is heated through.
Serves 6-8

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

Hamburger/Potato Casserole

1 1/2 lb. ground beef
3 lb. Yukon Gold potatoes,
peeled/quartered
1 medium yellow onion,
chopped
2 medium cloves garlic,
minced
2 medium carrots, peeled/
sliced
8 oz frozen peas
1 1/2 C. shredded Cheddar
cheese, divided (1/2 C.
for potatoes, 1 C. for top)
1/2 C. beef broth
1/2 C. milk
4 T. butter, divided (2 T.
for beef, 2 T. for potatoes)
2 T. flour
2 T. Italian seasoning
1 tsp. salt, divided (1/2 tsp
for potatoes, 1/2 tsp. for beef)
1/2 tsp. pepper

Preheat oven 350 degrees F.
In large pot boil potatoes in water
until fork-tender; drain. Add milk,
2 T. butter & 1/2 tsp. salt – mash
until smooth. Add cheese & stir
to combine. Spray 9 X 13″ baking
dish with nonstick cooking spray.
Place half of potatoes in bottom
of pan. Saute ground beef seasoned
with salt/pepper until cooked;
drain & transfer to paper towel-
lined plate. In same skillet saute
carrots & onions over medium
heat until softened. Add ground
beef & stir to combine. Add butter,
peas, garlic, Ital. seasoning, pepper
& 1/2 tsp. salt – cook until garlic
is light brown, about 3 minutes.
Dust with flour & stir to incorporate;
pour in beef broth & stir until
thickened. Spoon beef mixture on top
of potatoes & cover with rest of
potatoes. Top with rest of cheese &
bake until bubbling & browned,
about 30 minutes. Serves 6-8

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

Roasted Potatoes & Asparagus
with Parmesan

1 1/2 lb. baby red skin potatoes,
halved or quartered
1 T. olive oil
salt/pepper, to taste
1 lb. asparagus, trimmed & cut
into 2″ segments
1/2 C. finely grated Parmesan cheese

Preheat oven 400 degrees F.
Place potatoes on large rimmed
baking sheet – drizzle with olive oil &
season with salt/pepper – toss to
combine. Roast 20 minutes.

Remove from oven, add asparagus to
potatoes; toss to combine & season
gently with salt/pepper. Return to oven;
roast until asparagus is tender & potatoes
are lightly browned 10 minutes longer.

When ready to serve: Heat on baking
sheet at 350 degrees F. until hot, about
20 minutes. Toss with Parmesan cheese
just before serving. Refrigerate any
leftovers. Serves 8

NOTE: Can be made up to 2 days ahead:
do not toss with Parmesan- see “When
ready to serve” directions

(recipe: Kroger.com)
——————————-

Crockpot Polish Sausage & Cabbage
Soup

2 C. potatoes, peeled/cubed
4 C. cabbage shredded fine
1 carrot, shredded fine
1 large onion, chopped
2 tsp. caraway seeds, crushed
(optional)
1 1/4 lb. Polish sausage, cooked,
halved lengthwise & cut into
1/2″ slices
4 C. chicken broth (or water)
salt/pepper, to taste

Place all ingredients in crockpot;
cover & cook on Low 10-12 hours
or High 5-6 hours.

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

Blueberry & Cream Crumble Bars

1 box yellow cake mix
1/3 C. butter, room temp.
2 eggs, divided
3 C. fresh blueberries
8 oz. cream cheese, softened
1/3 C. sugar
1 tsp. vanilla

(Optional: 1 1/12 T. lemon juice)

Preheat heat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray or line with foil. In large
bowl combine butter, 1 egg & cake mix.
Mixture will be very stiff – it’s easier
to mix with your hands at this point.
Reserve 1 C. mixture for topping.
Press remaining mixture into bottom of
pan & bake 10 minutes.
While crust is baking, in another bowl
using elec. mixer, beat cream cheese, sugar,
vanilla, (lemon juice) & remaining egg
until smooth. Spread cream cheese
mixture on top of partially baked crust.
Evenly arrange blueberries over cream
cheese mixture & sprinkle top with
reserved crumbs. Bake 25-30 minutes
until center is set & crumbles are golden
brown. Cool completely on wire rack then
chill 30 minutes before cutting & serving.
Serves 24

(recipe: thebakingchocolatess.com)

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

Kind of a quiet day, finished the grocery shopping
and am perusing a few more recipes. Plan on
spending a little time knitting on the various
projects as I’ve kind of ‘ignored’ them for a
few days.

Stay warm, enjoy your day!

Hugs;

Pammie

When in doubt – go to breakfast!

Today started out a bit strange – grandson’s flag football game was scheduled for 11:30 – it is played at a place called Oakland Yard, which is a multi-domed facility. They have space in each dome for 3 football games to play at one time hence LOTS of cars in the parking lot. Today we got there around the usual time only to find that there was NO PARKING to be had! They have multi-layered parking lots BUT the one ramp that leads to the back parking was blocked by a little blue car. My husband was SO frustrated he parked behind several cars for a few minutes to go inside and ask the people running the place to have that car towed. Turns out the people running the place DELIBERATELY blocked the back lot because it gets too mushy when wet. GREAT! I’d say there were a good 15 cars coming IN when we were driving out – can’t imagine how outraged everyone was – we ended up going out to breakfast – sigh. I texted my son & grandson, letting them know why we wouldn’t be there. NOT COOL! There’s only one more game next Saturday and this one begins at 8:45, so hopefully we won’t have that same problem! TOO CRAZY!

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

Grasshopper Pie

18 Oreo cookies
2 T. butter, melted
1 (7 oz) tub marshmallow creme
1 tsp. peppermint extract
7 drops green liquid food coloring
1 1/2 C. heavy cream
1/4 C. powdered sugar

Spray 9″ pie plate with nonstick
cooking spray. Place cookies in
food processor (or blender) & mix
until fine, reserving 1 T. crumbs
for garnish. Add butter to crumbs
in processor & pulse to combine.
Pat crumb mixture along bottom &
sides of pie plate – refrigerate.

In medium saucepan cook marshmallow
creme over medium-low heat, stirring
constantly, until melted. Remove from
heat; scrape into a large bowl & stir
in coloring & extract. Cool slightly.

In another large bowl whip cream &
powdered sugar until soft peaks form.
Using rubber spatula, fold in marsh-
mallow mixture until smooth. Scrape
into crust & smooth top. Sprinkle top
with reserved cookie crumbs &
refrigerate until firm, at least 4 hours.
Serve immediately, refrigerating any
leftovers. Serves 10

(recipe: Kroger.com)
———————————

Sun-dried Tomato Tortellini Soup

1/2 C. chopped sun-dried tomatoes,
(jar) packed in oil
1 T. tomato paste
1 clove garlic, minced
1/2 C. chopped onion
1 carrot, chopped
1 tsp. sugar
1 (32 oz) can chicken stock (or vegetable)
1 C. crushed tomatoes
kosher salt/ground black pepper
8 oz. cheese tortellini
2 T. cold unsalted butter
1/2 C. heavy cream
5 oz. baby spinach
-fresh ground Parmesan cheese
1/4 C. chopped parsley – garnish

In large pot over medium heat add
sun-dried tomatoes & oil, tomato
paste, garlic, onion & carrot – saute
until tender, 2-3 minutes. Add sugar,
stock & tomatoes – season with salt/pepper.
Bring to boil – simmer 15 minutes. Puree
soup in blender (carefully) in batches. In
large pot cook tortellini accordg. to pkg.
directions until al dente. Add butter &
stir until creamy; add heavy cream, tortellini
& spinach – mix until spinach is wilted &
tortellini is warmed through. Garnish
with Parm. cheese & parsley – serve
immediately. Serves 4

(recipe: delish.com)
———————————–

Creamy Crockpot Chicken &
Sweet Potatoes

6 whole boneless skinless chicken
breasts
1/4 C. maple syrup, divided
4-5  medium sweet potatoes, peeled/
cubed
1 medium yellow onion, diced
4 T.  cream cheese with chives & onions
1/4 tsp. paprika, divided
1/4 tsp. dried rosemary, divided
1/4 tsp. kosher salt, divided
1/4 tsp. ground black pepper, divided

Spray insides of crockpot with nonstick
cooking spray. Place chicken in bottom
of crockpot – season with half of salt/pepper,
paprika, rosemary – drizzle half maple syrup
over chicken & cover with all of chopped onions.
Add cubed sweet potatoes on top of chicken –
season with remaining salt/pepper, paprika,
rosemary & maple syrup. Divide cream cheese
into 4-5 pats – distribute evenly over top of
sweet potatoes. Cover & cook on Low 7-8 hours
or until sweet potatoes are tender & internal
temp. of chicken is 165 degrees F. on an instant
read meat thermometer. Carefully stir melted
cream cheese into dish. Garnish with additional
ground paprika & dried rosemary (if desired)
before serving. Serves 6

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

Spicy Bacon-smothered Cabbage

1 head cabbage, shredded
1 pkg. bacon, sliced
1/2 C. chicken broth
1 T. garlic powder
1 T. onion powder
1/2 T. black pepper
1 red bell pepper, diced
1 onion, diced
3 cloves garlic minced
1 tsp. apple cider vinegar

In large skillet cook bacon until
just beginning to get crispy. Add
bell pepper, onion & spices & mix
well. Cook 5 minutes until veggies
are tender. Add cabbage & broth;
cook 20 minutes – cabbage will
wilt & become translucent. Add
apple cider vinegar & cook 5
minutes more.

(recipe: recipelion.com)
———————————-

Pork & Apple Meatballs

1 lb. ground pork sausage
1 1/4 C. pork-flavored stuffing mix
1/2 C. chicken broth
1/2 C. Honeycrisp apple, peeled/cored
& diced (or any crisp/sweet apple)
1/2 C. onion, diced
1 egg, beaten
1 1/2 tsp. yellow mustard
1/2 C. shredded sharp Cheddar cheese

Optional: barbecue sauce

Preheat oven 350 degrees F.
In large bowl combine all ingredients
except BBQ sauce. Form mixture into
meatballs by tablespoonfuls. Lightly
spray 15 X 10″ jelly roll pan with nonstick
cooking spray & place meatballs on pan.
Bake 18-20 minutes until meatballs are
no longer pink in middle. Brush tops with
BBQ sauce, if desired & serve. Serves 8-10

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

German Cinnamon Apple Cake

2 C. flour
4 tsp. baking powder
2 tsp. fine sea salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 C. unsalted butter, room temp.
1 C. packed brown sugar
2/3 C. granulated sugar
4 large eggs, lightly beaten
2 tsp. vanilla

Apple Topping:

2 large apples (Granny Smith and/or
another apple of choice)
1/2 C. granulated sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In small
bowl, whisk flour, baking powder,
salt, cinnamon & nutmeg. Using
an elec. mixer on Medium speed,
cream softened butter, brown sugar &
gran. sugar until combined. Add eggs,
one at a time, & vanilla – mix until
combined. Slowly add flour mixture
& stir until just combined – pour batter
into prepared pan. In small bowl whisk
sugar & cinnamon. Toss sliced apples
in mixture until coated – arrange apple
slices on top of batter in desired
configuration. Bake 1 hour 15 minutes
until a toothpick inserted into center
of cake comes out clean. Let cool in pan
10 minutes. Serve warm or room temp.
Garnish with powdered sugar or whipped
cream, if desired.  Serves 12

(recipe: mystircrazykitchen.com)

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Our weather is cloudy but ‘decent’ –
31 degrees F. – no sign of snow until
Tues/Weds and that’s 50% so maybe
we’ll be lucky and it will not come!?
(Wishful thinking on my part!)

Last night was my special needs group’s
Gym Night and they (and I) had a good time
playing several different games. The one I
particularly like best is (not sure the name)
“Balloon Batmitton” (my name for it). The
kids sit in 2 rows facing each other with
about 4 feet in between. A blown-up
balloon is gently hit from side to side until
one team misses and the balloon hits the
floor. My job is standing behind one of the
row of chairs to get any ‘wild’ shots that
go over their heads, helping bring the
balloon back into ‘play’. Another game they
really enjoyed was carrying a golf ball on/in
a soup ladle while walking zig-zag around
cones on the floor to a bucket at the other
end – dump the golf ball and return zig-zag
fashion. The team that gets all the balls in
the bucket first wins. Lots of laughing – lots
of fun! The great thing about these games is:
they can be played even if you’re in a wheelchair!

Hope you’re having a great weekend!

Hugs;

Pammie