just a wee bit ‘o snow . . .

Usually I mention when we get a snow storm here in Michigan but THIS time it looks like most of the country got blasted with cold/snow/sleet/rain, etc. All day Saturday I kept hoping that our snow plow guy would come clear our driveway (we got about 4 inches) only to get a phone call from my neighbor informing his plow is in the shop FOR A WEEK! Great! This is the NEW (this season) guy who was so great for the last snow fall . . . Our middle son works nights sometimes and, wouldn’t you know it, he worked last night! He has a small Honda car (very light weight) so I was worried he might not be able to GET OUT of our driveway (let alone, get UP it when he got home the next day – today). He had to do a bit of ‘back & forth’ but he made it. Husband was also worried we wouldn’t be able to do that very same thing for church this morning – we made it just fine. In a few hours I will get my ‘turn’ at battling the drivway, as I have choir practice at 4:45 – I’m pretty good with my minivan & snow, so we’ll see. We were also supposed to get freezing rain on top of all the snow – if we got any it was very little – very thin crust of ‘crunch’ on top of the snow today. I spent almost all of Saturday finishing reading a book: “Dragon Bones” by Lisa See – interesting murder/mystery and knitting – it was a VERY long day.


Amish Peanut Butter Cream Pie

1 (9 inch) pie crust, baked/cooled

Peanut Butter Crumbles:
1/2 C. powdered sugar
1/4 C. creamy peanut butter

Peanut Butter Filling:
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 C. milk
1/2 C. peanut butter
1 C. whipped cream (or 1 C. Cool Whip,

Whipped Topping on top of pie:
2 C. whipped cream (or one 8 oz. tub
Cool Whip, defrosted)
NOTE: If making whipped cream, using
elec. mixer, whip together on medium-
high speed 1 C. whipping cream & 3 T.
powdered sugar. To get whipped cream
texture – 1 C. whipping cream makes 2 C.
when whipped
Peanut Butter Crumbles:
Using elec. mixer, in medium bowl add
powdered sugar & peanut butter – mix on
medium speed until small peanut  butter
crumbles start to come together. (If
mixture is too powdery – add a few drops
water & larger nuggets will form.) Add half
the peanut butter nuggets to bottom of
baked pie shell.

Using elec. mixer in large bowl mix dry
vanilla pudding mix, milk & peanut butter
for 2 minutes. Add in whipped cream – mix
in lightly & pour into pie crust on top of
crumbles – smooth top.

Top pie with whipped cream (or Cool Whip).
Add half remaining peanut butter crumbles
(as many as you want) to top of pie. Place pie
in fridge at least 1-2 minutes to set up before

NOTE: You can make the pie more peanut
buttery by adding a few T. peanut butter or
make it more creamy by adding 1/2 C. more
whipped cream to peanut butter filling.

(recipe: thebakingchocolatess.com)

Crockpot Steak Soup

2 1/2 lb. beef sirloin tip roast, cut
into cubes
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 T. canola oil
1 oz. pkg. dry onion soup mix
4 C. beef broth
1 T. tomato paste
1 T. Worcestershire sauce

2 C. uncooked wide egg noodles
In a large ziplock bag mix flour,
salt/pepper – add beef cubes. Seal
bag & toss to coat meat with flour
until well coated. In large, deep skillet
heat oil over medium-high heat – add
coated cubes. Saute until brown (about
6 minutes – turning cubes to brown on
all sides – place in crockpot. Sprinkle
dry soup mix evenly over meat. In a
bowl whisk broth, tomato paste &
Wors. sauce – pour over beef. Cover &
cook on Low 8 hours until beef is
Add noodles – cover & cook for 30
minutes longer, until noodles are tender.
Serves 6

(recipe: recipesthatcrock.com)

Blue Cheese Crescent Spirals


1/4 C. toasted pecans
8 oz. cream cheese
4 T. blue cheese
1 T. milk (as needed)
1 (8 oz) pkg. crescent rolls
20 pecan halves

Preheat oven 350 degrees F.
In a food processor add pecans &
process until finely chopped. Add
cheeses & process until very smooth –
add milk, if necessary to blend smoothly.
At this point you can prepare ahead of
time & place in a covered dish -refrigerate
until ready to proceed.
Unroll dough into 4 long rectangles; firmly
press perforations to seal. Spread cheese
mixture on each rectangle. Starting at short
side, roll up & press to seal. Cut each of the
4 rolls into 5 slices, making 20 slices total.
Place each slice, cut sides down, onto an
ungreased cookie sheet. Press 1 pecan half
on each slice & bake 15-20 minutes until
golden brown. Remove from cookie sheet
& serve. Makes 20 spirals

(recipe: food.com)

Bacon Ranch Mac & Cheese

4 1/2 C. cooked penne pasta (about
2 1/2 C./8 oz. dry)
1 (14.5 oz) jar Prego Alfredo sauce
4 slices bacon, cooked/crumbled
1/4 C. ranch salad dressing
1/2 C. shredded Monterey Jack cheese

Preheat oven 350 degrees F.
In large bowl stir cooked pasta, sauce,
bacon, dressing & half of cheese. Spoon
mixture into a 8 X 8″ baking dish &
sprinkle top with remaining cheese.
Bake 30 minutes until pasta is hot &
bubbling. Serves 4

(recipe: campbells.com)

Chicken Fried Rice

2 T. olive oil
3 chicken breasts (about 1 1/4 lb)
kosher salt/ground black pepper
2 T. sesame oil, divided
1 medium onion, chopped
2 carrots, peeled/diced
3 cloves garlic, minced
1 T. fresh minced ginger
4 C. cooked white rice
3/4 C. frozen peas
3 large eggs, beaten
3 T. soy sauce
2 green onions, thinly sliced

In medium skillet over medium heat
heat oil. Season chicken with salt/pepper
on both sides. Add to skillet & cook until
golden & no longer pink – about 8 minutes
per side. Remove from skillet & let rest
5 minutes; cut into bite-sized pieces. To
same skillet heat 1 T. sesame oil & cook
onion & carrots 5 minutes until soft. Add
garlic & ginger – cook until fragrant- 1
minute. Stir in rice & peas; cook until
warmed, 2 minutes. Push rice to one side
of skillet & add remaining 1 T. sesame oil
on other side of skillet. Add egg & stir until
almost fully cooked, then fold eggs into rice.
Add chicken back to skillet with soy sauce &
green onions – stir to combine. Serves 6

(recipe: delish.com)

Winter Cherry Bars

1 C. butter, softened
2 C. sugar
1 tsp. salt
4 large eggs, room temp.
1 tsp. vanilla
1/4 tsp. almond extract
3 C. flour
2 (21 oz, ea) cans cherry pie filling*

1 C. powdered sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
2 to 3 T. whole milk
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
large bowl using an electric
mixer, cream butter, sugar &
salt until light & fluffy. Add eggs,
one at a time, beating well after
each addition. Beat in extracts &
gradually add in flour. Spread 3 C.
dough into bottom of prepared
pan – spread out evenly & top
with pie filling. Drop remaining
dough by teaspoonfuls over filling.
Bake 35-40 minutes until golden
brown. Cool completely in pan
on wire rack.

In a small bowl mix powdered sugar,
extracts & enough milk to reach
desired consistency – drizzle over
top of cooled bars.

*You can use any pie filling you like.
For a Black Forest variation, add a
handful of mini chocolate chips.

(recipe: tasteofhome.com)

This coming week looks to be pretty busy – something
going on every day – we’ll see how it ‘shakes down’!

Have a GREAT day!



And we begin a NEW year & era!

Hoping that all of your NEW year is turning out just the way you would like. It’s been quiet here, lots of knitting, some cooking. We celebrated our middle son’s 31st birthday Saturday:

He was just on his way out to work (he works all nights sometimes) so it was a very quick photo – his favorite is really gooey brownies, so that’s what he’s holding.

This week is the ‘back to our regular schedule’ stuff – throw in a few extras like picking up/driving youngest son, taking both of our vehicles in for routine maintenance (tomorrow) then the regulars: both knit groups, my special needs group & 2 days of babysitting. Let’s just say this week is certainly NOT boring!

Lots more recipes to share – some are ‘holiday/appetizers’ things but thought you might like them.


Crescent Cherry Cheesecake Cobbler

1 (8 oz) tube crescent rolls
12 oz. ( 1 1/2 blocks) cream cheese,
3/4 C. sugar, divided
1 tsp. vanilla
1 (21 oz) can cherry pie filling
1/4 C. unsalted butter (1/2 stick),

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish
with nonstick cooking spray. Unroll
crescent rolls – line 4 rolls in bottom
of dish – spread out & cover the
bottom of the dish – seal seams as
best you can. In a bowl using elec.
mixer, beat cream cheese & 1/2 C.
sugar until smooth – add vanilla &
mix again. Spread mixture over rolls
in dish. Pour pie filling on top & spread
evenly. Top with remaining crescent
roll dough doing your best to stretch
dough & seal seams. Pour melted butter
on top then sprinkle 1/4 C. sugar evenly
over top. Bake 35-45 minutes. Top crust
should look crusty & golden brown. Slice
& serve. Serves 9

NOTE: This must be kept refrigerated if not
eaten the same day it’s made.

(recipe: thecountrycook.net)

Easy Crab Melts

8 ox. sourdough bread
2 T. olive oil
2/3 C. mayonnaise
1/2 tsp. Old Bay seasoning
3 green onions, thinly sliced
1 tsp. minced chives
2 tsp. minced fresh dill
1/2 tsp. Worcestershire sauce
1/2 T. fresh orange juice
1/2 tsp. orange zest
1/2 tsp. lemon zest
16 oz. crab meat (lump or other
3 Roma tomatoes, sliced
6 oz. Gruyere cheese, shredded

Extra dill & chives for garnish,
if desired
Slice bread into thirds or halves. (you
want it big enough to pick up but not
so big you need a fork to eat it)
Brush tops of bread slices with olive
oil on both sides & broil 1-2 minutes,
flipping half-way through until very
lightly browned.
In medium bowl combine mayo, Old Bay,
green onions, chives, dill, Worc. sauce,
orange juice, orange & lemon zests –
gently fold in crab. Remove toast from oven
& top with a heaping tablespoon of crab
mixture. Place a tomato slice on top & sprinkle
with about a tablespoon of Gruyere. Place
under broiler for 2-3 minutes until cheese is
melted & bubbly. Garnish with dill & chives,
if desired. Serves 24

(recipe: momontimeout.com)
Roasted Red Pepper/Shrimp
Scampi Dip

1/2 C. roasted red bell pepper,
diced/drained & patted dry
8 oz. light cream cheese, softened
1 T. Dijon mustard
2 C. shredded cheese (your choice-
poster used Mexican blend), divided
1/2 C. Parmesan cheese
1 1/2 T. onion, minced
2 cloves garlic, minced
1 (12 oz) pkg. frozen SeaPak Shrimp
Suggested Dippers:
baguette slices
bagel chips
Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. Combine
all ingredients (except shrimp
scampi and half cup shredded cheese)
in a bowl – mix until well combined.
(can also use an elec. mixer).
Stir in frozen shrimp scampi.
Bake 20 minutes – stir to distribute
seasonings onto shrimp. Sprinkle on
remaining 1/2 C. shredded cheese &
return to oven 10 minutes until cheese
is melted & bubbly and shrimp is
cooked through. Serve hot with
dippers. Serves 10

(recipe: momontimeout.com)

Crockpot Italian Sausage Tortellini Soup

1 lb. Italian sausage, browned/cooled
1/2 onion, diced
2 large carrots, peeled/diced
1 T. minced garlic
1 tsp. black pepper
1 tsp. Italian seasoning
5 C. chicken broth
1 (16 oz) pkg. cheese tortellini
6 oz. fresh spinach, chopped
2 C. heavy cream

To crockpot add everything but
tortellini, spinach & heavy cream.
Cover & cook on Low 3-5 hours. Stir
in tortellini, spinach & heavy cream about
15 minutes before ready to serve. Stir &
serve. Serves 6

NOTE: great with grated Parmesan cheese
on top when serving

(recipe: eatingonadime.com)

Baked Ranch Parmesan Chicken
(marinated 4 hrs or overnight)

6 boneless, skinless chicken breast
1/2 C. prepared Ranch salad dressing
1 C. dry bread crumbs
1/2 C. grated Parmesan cheese
1 tsp. black pepper
1 tsp. dried Italian seasoning
1/2 tsp. salt

In a large ziplock bag or plastic
container combine chicken with ranch
dressing. Make sure chicken is fully
coated with dressing. Marinate 4 hours
or overnight.
Preheat oven 450 degrees F.
In a shallow dish or pan (like a pie plate)
combine breadcrumbs, Parm. cheese, black
pepper, Ital. seasoning & salt – mix well.
Remove chicken from marinade, leaving
dressing clinging to chicken. Roll chicken in
breadcrumb mixture to coat on all sides.
Place in a single layer in a 9 X 13″ baking
dish. Bake 20 minutes.
Reduce heat to 350 degrees F.
Bake an additional 30  minutes until chicken
is cooked through. Serves 6

(recipe: cdkitchen.com)

Crockpot Cheesy Potatoes & Smoked

10 – 12 potatoes, peeled/sliced
1 onion, diced
4 chicken bouillon cubes
1 (16 oz) pkg. Velveeta, cubed
1 lb. smoked sausage, sliced
salt/pepper, to taste
1 C. milk

Fill large pot with water – bring to
boil. Add bouillon cubes, potatoes &
onion – boil about 10 minutes until
potatoes are fork-tender; drain. (do
not over cook – you want potatoes to stay
in nice big slices). Pour potato/onion
mixture into 6 qt. crockpot. Top with
cubed Velveeta & sliced sausage –
salt/pepper to taste. Pour milk over
everything & gently stir. Cover & cook
on Low 2 hours (or High 1 hour). Stir
gently before serving. Serves 10

(recipe: recipesthatcrock.com)

Old-Fashioned Bread Pudding
w/Vanilla Sauce

4 C. (8 slices) cubed white bread
1/2 C. raisins
2 C. milk
1/4 C. butter
1/2 C. sugar
2 eggs, slightly beaten
1 T. vanilla
1/2 tsp. ground nutmeg


1/2 C. butter
1/2 C. sugar
1/2 C. firmly packed brown sugar
1/2 C. heavy whipping cream
1 T. vanilla
Preheat oven 350 degrees F.
Spray 1 1/2 quart casserole dish
with nonstick cooking spray.
In large bowl combine bread &
raisins. In a 1-quart saucepan combine
milk & 1/4 C. butter – cook over medium
heat until butter melts (4-7 minutes).
Pour mixture over bread; let stand 10
minutes. Stir in rest of pudding ingredients.
Pour into prepared casserole dish & bake
40-50 minutes until set in center.

Using a 1 quart saucepan, combine all
sauce ingredients except vanilla. Cook over
medium heat, stirring occasionally, until
mixture thickens & comes to a full boil,
5-8 minutes. Remove from heat & stir in
vanilla. Makes 1 1/2 C. sauce
To serve:
Spoon warm pudding into individual dishes
& serve with sauce poured over top.
Refrigerate leftovers. Serves 8

(recipe: memorieswithdishes.com)


Our weather has been cooperating (at least, for me!) –
we’ve had some cold days in the 30’s but VERY LITTLE
snow (there’s a light dusting on the ground). Wednesday
is supposed to get really cold: High 25 degrees F, Low 18
degrees F. So far the week’s weather looks cold but no
big snow – some rain. I do see some snow predicted but
no mentions of any ACCUMULATION, which is what I
am concerned about.

I finally got over the nasty cold I’ve had for over 2 weeks;
luckily no one else in the family caught it.

Hope you’re having a GREAT start to your week;



Closing in on the last few days of this year!

Our weather here in Michigan is really being goofy lately (I’m not complaining, though) it’s been in the 40’s, no snow & today it’s gloomy & raining. Weather report is predicting up to 2 inches of the white stuff somewhere around Tuesday – oh, goody BUT it doesn’t look like any more is coming for the rest of the week – HOPEFULLY!

Lots of recipes coming in and I thought you might like some for the upcoming New Year’s Eve festivities you might be attending or hosting.


Glazed Ham & Cheese Rolls

1 stick salted butter
1/2 T. Worcestershire sauce
2 T. brown sugar (light or dark)
1/2 T. mustard ( yellow or Dijon)
1 (12 oz) pkg. King’s Hawaiian Sweet
Rolls (pkg. of 12)
12 slices black forest ham (1/2 lb)
12 slices Monterey Jack Cheese (or
8 oz shredded)

For Dipping:
Raspberry preserves
Preheat oven 350 degrees F.
In small pot melt butter with
Worc. sauce, brown sugar & mustard
until thoroughly melted & combined.
Remove rolls from pkg. & slice through
all rolls (while still attached), cutting
them in half horizontally ( like hamburger
buns). Brush glaze mixture onto both
cut sides of rolls, being generous with
glaze, covering well. On one side of rolls
add sliced ham then top with cheese.
Place tops on rolls & brush tops with
leftover glaze mixture. Place rolls in a
baking dish. Cover tightly with foil &
bake 25 minutes.
Serve rolls with warmed raspberry
preserves for dipping.
Makes 12

(recipe: thecountrycook.net)
Cranberry Habanero Cheese Puffs

1 pkg. frozen puff pastry (one
half of 17.3 oz pkg), thawed
1 (8 oz) pkg. (Kraft) Hot Habanero
Cheese, cut into 16 cubes
3 T. orange marmalade
3/4 C. fresh cranberries*

Preheat oven 400 degrees F.
Cover a baking sheet in parchment
Unfold pastry onto a cutting board;
cut into 16 squares Place in a single
layer on prepared sheet. Bake 15-20
minutes until pastry is puffed & golden
brown. Remove from oven.
Top each ‘puff’ with a cheese cube; press
into pastry with the rounded handle of
a wooden spoon to make level with top
of pastry. Top with a little marmalade &
cranberries – bake 7-10 minutes until
cheese is softened. Let stand on sheet
5 minutes until cheese is melted then
transfer to a serving plate.
Makes 16

*You can prepare using thawed frozen
unsweetened cranberries, also

(recipe: myfoodandfamily.com)

Bacon-wrapped Scallops

2 lb. large sea scallops, patted dry
1 lb. bacon slices, cut in half
1/4 C. maple syrup
2 T. soy sauce
1/4 tsp. garlic powder
salt/pepper, to taste
2 T. chopped parsley

Preheat broiler.
Spray a sheet pan with nonstick
cooking spray.
Wrap a slice of bacon around each
scallop & secure with a toothpick;
arrange in single layer on sheet pan.
In small bowl mix maple syrup, soy
sauce, garlic powder, salt/pepper –
brush half mixture over top of each
scallop. Broil 10-15 minutes until
bacon is crisp & scallops are cooked
through. Brush remaining sauce over
scallops halfway through cooking
time. Sprinkle with parsley & serve.
Serves 6

(recipe: dinneratthezoo.com)

Crockpot Mac & Cheese

2 C. dry elbow macaroni noodles,
large or small
8 oz. cream cheese, cubed
2 C. shredded sharp Cheddar cheese
2 C. shredded sharp white Cheddar
2 C. milk
1 tsp. salt
1/4 tsp. black pepper

1 C. shredded sharp Cheddar cheese
Cook pasta on stove accordg. to pkg.
directions (not any longer). Get
other ingredients ready while pasta cooks.
Drain pasta immediately after done cooking
& add to crockpot with remaining ingredients
& stir. Cover & cook on High 2 hours. Stir
pasta twice during cooking time – once at the
hour mark & once at the 1 1/2 hr. mark – be
gentle when stirring.
When cooking time is up, add more cheese to
top; cover & cook 5-10 minutes to melt cheese.
Serves 6

(recipe: themagicalslowcooker.com)

Crockpot Sausage Dip

4 (8 oz, ea) pkgs. cream cheese, cubed
2 (16 oz, ea) pkgs (Jimmy Dean)
original breakfast sausage
1 (10 oz) can RoTel tomatoes &
1 (10 oz) can hot Rotel tomatoes &
tortilla chips, for dipping
In a skillet over medium heat brown
both pkgs. sausauge – drain & break
into crumbles. Place cubed cream
cheese into crockpot. Add sausage &
both cans RoTel (with juice). Cover &
heat on High 1 hour, stirring occasionally,
until dip is well mixed & heated through.
Reduce heat to warm/low & serve with
tortilla chips.
Makes 10 cups

(recipe: food.com)

Baked Bacon Cheese Dip

8 oz. cream cheese, softened
12 oz. sour cream
1/2 C. mayonnaise
1 T. hot sauce
8 oz. sharp Cheddar cheese, grated
3 oz. mozzarella cheese, grated
4 oz. Pepper Jack cheese, grated
4 green onions, thinly sliced
12 oz. bacon, cooked/crumbled
1/4 C. Parmesan cheese, grated

1 round sourdough bread (about 16 oz)
Preheat oven 400 degrees F.
Cut top off bread & scoop out insides,
leaving 1-inch layer of bread in bowl.
Brush insides with olive oil & place on
a baking sheet – bake 10 minutes.
In large bowl combine cream cheese, sour
cream, mayo, hot sauce – mix until combined.
Stir in Cheddar cheese, Mozz, Pepper Jack,
green onions & bacon. Carefully spoon filling
into bread bowl & top with Parmesan cheese.
Reduce oven heat to 375 degrees F.
Bake bread 45 minutes-1 hour until dip is
heated through & cheese has melted completely.
Serve immediately.
Makes 24 servings

(recipe: momontimeout.com)
Bacon/Ranch/Beer Cheeseball

8 oz. cream cheese (2 pkgs)
2 C. finely shredded Cheddar (or
Mexican cheese blend) cheese
1 oz. pkt. Ranch dip mix
1/3 C. beer (poster used Negra Modelo)
5 slices bacon, cooked/crumbled
2 T. pimento peppers, drained
3 green onions, sliced
1/2 C. pretzel crumbs
Pretzels, for dipping
In large bowl beat cream cheese until
light & fluffy. Beat in shredded cheese &
dip mix until thoroughly combined. Slowly
pour in beer & continue mixing until fully
incorporated. Stir in bacon, peppers &
green onions. Line a small bowl with plastic
wrap. Spoon cheese mixture into bowl so
that it takes on the shape of the bowl. Use
ends of plastic wrap to wrap up the cheeseball
firmly. Place bowl in fridge & let set up for
24 hours.
Remove cheeseball from fridge &
remove plastic wrap.  Press pretzel
crumbs into sides of cheeseball. Serve with
additional pretzels for dipping.
Makes 12 servings

(recipe: momontimeout.com)
Bacon Cream Cheese Deviled Eggs

10 hard boiled eggs
4 oz. cream cheese, softened
2 T. mayonnaise
2 tsp. Dijon mustard (or plain yellow)
1/2 tsp. salt
1/4 tsp. ground black pepper (or white
4 strips bacon, cooked/crumbled
3 T. chopped chives

Cut boiled eggs in half length-wise &
remove yolks. In a bowl beat cream
cheese with mayo until fluffy – add in
egg yolks, mustard, salt/pepper & beat
until smooth (test for seasoning & adjust
salt/pepper, if needed). Stir in bacon &
chives – reserving some for garnish.
Spoon or pipe filling back into egg white
halves & sprinkle tops with bacon &
chives (if desired). Keep refrigerated until
ready to serve. Serves 20

(recipe: momontimeout.com)
Bacon-wrapped Chicken
Teriyaki Bites

1 lb. boneless/skinless chicken
1 lb. bacon, slices cut into thirds
1 (20 oz) can pineapple chunks in
100% pineapple juice
3/4 C. low-sodium teriyaki sauce
3/4 C. brown sugar

wooden toothpicks soaked in water
for at least an hour

Cut chicken into bite-sized pieces.
Drain juice from pineapple (save juice).
Cover & refrigerate chunks until needed.
Combine juice & teriyaki sauce in large
ziplock bag or bowl – add chicken pieces.
Seal & refrigerate 1 hour, turning bag
once – or stirring if  in a bowl.
Preheat oven 350 degrees F.
Place brown sugar in a shallow dish or bowl.
Line a broiler pan with foil & spray with
nonstick cooking spray. Working in batches,
wrap each piece of chicken with a strip of
bacon & roll in brown sugar. Push a toothpick
through a pineapple chunk  then through the
bacon-wrapped chicken – place on prepared
broiler pan.
Bake 20-25 minutes until chicken is cooked
through, turning pieces once.
Turn on broiler & broil 2-3 minutes per side
until bacon is crispy. (keep an eye on them
as the toothpicks can burn).
Serve immediately.
Serves 8

(recipe: momontimeout.com)

Brownie Cheesecake Ball

1 (8 oz) pkg. cream cheese, softened*
1/4 C. butter, softened
1/4 C. powdered sugar
1/2 tsp. vanilla
2 C. coarsely crumbled bite-sized
brownies, divided**
1/4 C. finely chopped pecans,

Suggested Dippers:
vanilla wafers
shortbread cookies
pretzel sticks
Unwrap cream cheese & place in a
microwaveable bowl. Microwave on
High 10 seconds just until softened.

**NOTE: you will need to crumble
about 16 (1 1/2 inch) brownies to
get the 2-C. measure needed
In large bowl using elec.  mixer beat
cream cheese, butter, sugar, vanilla &
1 1/2 C. crumbled brownies until blended.
Refrigerate 45 minutes until firm.
Combine nuts & remaining crumbled
brownies in a shallow dish or pie plate.
Shape cream cheese mixture into a ball;
roll in nut mixture until evenly coated.
Refrigerate 2 hours. Serves 16

(recipe: myfoodandfamily.com)


This coming week will seem a bit strange for me
as there are NO scheduled activities on the calendar!
No Tues. Knit Group, Wed. Library Knit Group,
Weds. special needs group – just babysitting (hoping
I only get 1-2 days of that). Love my grandson but
also love being home, too.

Finished youngest son’s black scarf with red fringe &
he said he likes it. Decided to start another NEW pattern
baby blanket – this one is using mint green yarn and a
Zig Zag pattern – 8 rows, kind of like knitting lace, have
to concentrate on every row but it keeps my mind busy.
(using my new wooden needles – they have fine tips &
I LOVE them!)


Hope you have a GREAT week!



Very quiet around here –

I don’t know about YOUR weather, but here in (what’s supposed to be COLD) Michigan, we’re ENJOYING (at least my family is) a balmy 50’s bit! Today it’s kind of overcast & gloomy, but who can complain when there’s NO SNOW OR ICE! Last night I went out to pick up our paper (forgot to get it earlier) – it’s usually tossed on our driveway –  around 7:30 p.m. there was ‘dew-like’ moisture on the paper an all over cars, ground, etc. Normally that would have frozen into a film of ice but NO – it’s just plain old WATER! YAY!

Today is babysitting from 3 p.m. – ? so I’m taking my knitting (of course). Finally finished the variegated pinks baby afghan and am determined to get the black scarf for middle son DONE before it goes back to really cold weather (am about 3/4th’s done now).

For Christmas my oldest son got me a beautiful set of wooden circular needles from KnitPicks – very fancy! (I finished the pink blanket on them). Awhile ago he was looking at that same blanket (on my plastic circular needles) when one end of the needle attachment came apart leaving several stitches flying until I could get them back on the needle/cable. That got him to thinking that there must be a better way to attach them so he went on line. (the new ones screw in and have a ‘locking’ key to secure the attachment area: needle/cable). I’ve decided that I’m not going to take up any NEW patterns for blankets until I finish my youngest son’s scarf – that way I’m forcing myself not to procrastinate! (good luck with that . . . I tend to get bored just knitting one thing). We’ll see how that goes.

How was your Christmas & dinner(s)? Ours was lovely at oldest son’s house. He cooked an enormous ham & sent some home with us. My guys here LOVE ham hot or cold so the ‘sent home’ ham quickly vanished. I just put a ham in the oven – it should be cooked by the time I have to leave to babysit (that way I get some to take with me!).

Of course I have MORE recipes to share with you – enjoy!


Chocochip Gooey Treats

1 box yellow cake mix
1 large egg
1 stick salted butter, melted (8 T.)

1 (8 oz) pkg. cream cheese, room temp.
2 large eggs
1 tsp. vanilla
1 (16 oz) box powdered sugar
1 stick salted butter, melted (8 T.)
1 (12 oz) pkg. semisweet chocolate chips

Preheat oven 350 degrees F.
Place oven rack in center position.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray. Pour
cake mix in large bowl, add egg &
melted butter – mix until combined
(using elec. mixer works best). Batter
will be consistency of loose Play-doh)
Scrape batter into prepared dish &
use spatula to get bowl & beaters as
clean as possible. (Place beaters & bowl
aside for later use for filling).
Using clean hands, press dough evenly into
bottom of pan. In (used) mixing bowl, beat
cream cheese until fluffy. Add 2 eggs & 1 tsp.
vanilla – beat until very well combined. With
mixer at Low to Medium-Low speed, very
gradually add powdered sugar until thoroughly
combined. Gradually add melted butter &
mix well. Pour filling mixture over crust batter
& spread evenly. Bake 40-45 minutes – it will
still be jiggly. Remove from oven & allow to
cool at least 2 hours before cutting.

(recipe: 77tasty.com)

Jalapeno Popper Dip

10-12 slices bacon
1 (8 oz) pkg. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1 tsp. garlic powder
2 jalapeno peppers, minced
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack cheese
kosher salt/ground black pepper, to taste

tortilla chips or
slices of baguette

Preheat oven 350 degrees F.
In large skillet over medium heat, cook
bacon until crispy, about 8 minutes – drain
& chop. In large bowl mix cream cheese, mayo,
sour cream, garlic powder, most of bacon (reserve
some for topping), most of jalapenos (reserve
some for topping) & 1 C. each Cheddar & Mont.
Jack cheeses – season with salt/pepper. Transfer
mixture to a small oven-safe skillet or baking
dish & sprinkle with remaining bacon, jalapeno,
& both cheeses. Bake 15-20 minutes until bubbly &
golden brown. (If desired, broil 3 minutes to turn
cheese golden brown). Serve with tortilla chips
or baguette slices. Serves 4-6

(recipe: delish.com)

Crockpot Frito Pie Chili

1 lb. gr. beef or turkey
1 T. taco seasoning
1/2 C. diced onion
1 C. water
1/2 C. long-grain white rice (or jasmine
1 (10 oz) can mild enchilada sauce
1 (15 oz) can chili beans (pinto beans
in tomatoes & seasonings also called
ranch-style beans)
1 C. grated sharp Cheddar cheese
2 1/4 C. Frito corn chips
5 T. diced green onions
5 T. sour cream
5 T. diced tomatoes

Heat a pan over medium-high heat;
cook gr. beef & break it up. Add onions &
taco seasoning – brown about 5 minutes;
drain, & add meat, etc. to crockpot. Add
water, rice, enchilada sauce & beans to
crockpot. Cover & cook on Low 4 hours
until rice is tender. Remove lid. Stir in
cheese & ladle into 5 bowls – top each
bowl with 1/4 C. Fritos, 1 T. green onions,
1 T. sour cream & 1 T. diced tomatoes.
Serves 5

(recipe: 365daysofcrockpot.com)

Easy Glazed Honey-Balsamic Chicken

1/3 C. honey
1 T. balsamic vinegar
2 tsp. dried thyme
salt/pepper to taste
3 lb. chicken, (thighs & drumsticks

Preheat oven 475 degrees F.
Line a large rimmed baking sheet with
foil or parchment paper. Place chicken
pieces on sheet & season with salt/pepper.
Rub well to work seasonings into chicken.
In small bowl or measuring cup whisk
honey, bals. vinegar & thyme – drizzle a
small amount onto each piece of chicken,
using a brush to coat the chicken. Roast
20-25 minutes until chicken is cooked
through, brushing glaze on 2 more times
during cooking time. Serve immediately.
Serves 6

(recipe: amomontimeout.com)

Rice Pilaf

1/2 C. uncooked orzo pasta
1 T. olive oil
3 T. butter
1 C. chopped onions
1 C. uncooked long grain white rice
2 large cloves garlic, finely minced
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. black pepper
3 1/2 C. chicken stock

(optional: chopped fresh parsley – garnish)

Preheat oven 350 degrees F.
In Dutch oven over medium heat, toast raw
orzo DRY, stirring constantly with a wooden
spoon until it turns a light walnut color
(3-4 minutes) – remove to a bowl.
Add olive oil & butter to pan – once butter is
melted, add onions & rice; saute 5 minutes
stirring occasionally until onions are
translucent. If rice starts to get brown, remove
from heat before you proceed to next step.

Add garlic & stir 1 minute; add bay leaves, thyme,
pepper & browned orzo. Add & stir chicken stock.
Be careful – when stock hits the hot pan, it will
bubble up. Stir once, cover & place in oven for
30 minutes untouched. Remove from oven &
discard bay leaves. Fluff rice with a fork & taste –
add salt to taste, if needed. Garnish with chopped
parsley, if using. Makes 5 Cups.

(recipe: afamilyfeast.com)

Crockpot Broccoli Cheese Soup

2 T. butter
1 small onion, finely chopped
2 C. finely chopped fresh broccoli
3 C. chicken broth
1 (12 oz) can evaporated milk
1/2 tsp. black pepper
1 (8 oz) pkg. Velveeta cheese, cubed
1 1/2 C. shredded Parmesan cheese

additional shredded sharp Cheddar
cheese for topping
In small skillet over medium-high heat,
heat butter. Add onion & cook 3-4 minutes,
stirring until tender. Transfer to crockpot;
add broccoli, broth, milk & pepper. Cover
& cook on Low 3-4 hours until broccoli is
tender. Stir in Velveeta until melted. Add
shredded cheeses & stir until melted.
Just  before serving stir soup to combine.
Top servings with additional Cheddar cheese.
Serves 4

(recipe: tasteofhome.com)

Pecan Pie Bars

3 C. flour
1/2 C. granulated sugar
1/2 tsp. salt
1 C. butter

4 eggs
1 1/2 C. light corn syrup
3/4 C. granulated sugar
3/4 C. light brown sugar
3 T. butter, melted
1 1/2 tsp. vanilla
2 1/2 C. chopped pecans

Preheat oven 350 degrees F.
Lightly spray a 10 X 15″ jelly roll pan
with nonstick cooking spray. In large
bowl whisk flour, sugar & salt – cut in
butter until mixture resembles coarse
crumbs – sprinkle mixture evenly over
prepared pan & press in firmly. Bake
20 minutes.

(While crust is baking):
In large bowl mix eggs, corn syrup, gran.
sugar, brown sugar, butter & vanilla until
smooth. Stir in chopped nuts & spread
filling over crust as soon as it comes out
of the oven.
Bake 25 minutes until set.
Allow to cool completely on wire rack
before slicing into bars.

NOTE: make sure bars are completely
cooled before cutting

If you’re feeling really adventurous, sprinkle
a few chocolate chips on the filling before

(recipe: lovebakesgoodcakes.com)


Hope you are able to enjoy good health
(I’m doing MUCH better – finally!) and
staying warm (if your area is cold!).




Just a few more days . . .

Ok – here goes; these are recipes in no particular order; they really sounded good – Enjoy!


Reese’s 2-ingredient/15
minute Peanut Butter/Choc.
Chip Cookie Bites!

12 refrigerated chocolate chip
cookie dough balls (about 1-2 T. dough)
12 bite-sized Reese’s Peanut Butter cups

(OVEN TEMP- accordg. to cookie dough
pkg. directions)
Spray a mini muffin cup tin with
nonstick cooking spray
Place 1 dough ball in muffin pan &
bake 10-12 minutes (follow directions
on pkg. )
As soon as you pull them out of the oven:
place 1 peanut butter cup in center of
each cookie. Allow to cool a few minutes
Makes 12

(recipe: princesspinkygirl.com)

The Ultimate Almond Joy Magic Bars

1 1/2 sticks (or 12 T.) unsalted
butter, room temp.
1/3 C. light brown sugar
1 tsp. vanilla
1 3/4 C. flour

1 (14 oz) can sweetened
condensed milk
1 1/2 C. coarsely chopped almonds
1 1/2 C. shredded coconut
1/2 C. semisweet chocolate chips
1/2 C. milk chocolate chips

Preheat oven 350 degrees F.
Line a 9 X 9″ baking pan with
parchment paper, allowing it to hang
over on all sides.
In large bowl using elec. mixer on
medium speed, beat butter & brown
sugar until light & fluffy – a few minutes.
Add vanilla & mix to combine. Add flour
& mix on Low speed until crumbly –
place mixture in prepared pan & press
into an even layer. Bake about 15
minutes until edges are light brown.
Remove from oven – sprinkle chopped
nuts over crust & top with coconut.
Pour sweetn’d con’d milk evenly over
top then sprinkle both choc. chips on
top. Return to oven 20-25 minutes until
edges are light brown. Transfer pan to
a baking rack & cool completely.
Refrigerate at least 30 minutes before
cutting into squares.

NOTE: bars can be kept at room temp. in
an air-tight container up to 5 days.

They can also be frozen – thaw cookies for
a few hours in fridge before serving.

(recipe: thebakingchocolatess.com)

Spinach Artichoke Crab Dip

1 T. butter
2 T. flour
1/2 tsp. minced garlic
1 1/2 C. milk
1 (6.5 oz) tub spreadable spinach
artichoke cheese
1/8 tsp. grated nutmeg
1/8 tsp. ground black pepper
1 (8 oz) container pasteurized jumbo
refrigerated lump crabmeat
1 (10.25 oz) pkg. Pepperidge Farm
Harvest Wheat Distinctive crackers
for dipping
Preheat oven 350 degrees F.
Lightly spray a 1-quart casserole
dish with nonstick cooking spray.
In a 2-qt. saucepan over medium
heat, melt butter. Stir in flour & garlic;
gradually stir in milk. Cook & stir 5 minutes
until mixture boils & thickens. Stir in cheese,
nutmeg & black pepper. Cook & stir until
cheese is melted. Gently stir in crabmeat –
spoon mixture into prepared dish.
Bake 20 minutes until top is lightly browned.
Serve with crackers for dipping. Serves 20

(recipe: campbells.com)

Crispy Cheese & Bacon Potatoes

1/2 lb. bacon, cooked/crumbled (reserve
2-3 T. bacon grease)
3 russet potatoes (extra large, peeled/
chopped into 1/2-3/4″ pieces) about
6 C.
1 tsp. kosher salt
3/4 tsp. ground black pepper
1 1/2 C. shredded Cheddar cheese (or
Mexican blend)
3 green onions, sliced thin
Preheat oven 400 degrees F.
Place bacon grease on sheet tray &
move it around a bit (to coat). Place
cut potatoes on pan & toss with tongs to
thoroughly coat them in grease; sprinkle
with salt/pepper. Spread potatoes in a
single layer & bake 20  minutes, stir well
& bake 20 minutes longer. Stir again, making
sure that none of potatoes are sticking to the
tray. Bake another 15 minutes. Remove from
oven, stir & sprinkle generously with shredded
cheese & chopped bacon. Return tray to oven &
bake 2-3 minutes until cheese has melted. Top
with sliced green onions just before serving.
Serves 6

(recipe: barefeetinthekitchen.com)

Crockpot Brown Sugar Ham

6-7 lb. picnic pork shoulder ham/
spiral or black forest ham
1/8 C. yellow/dijon or stone ground mustard
1/2 C. light or dark brown sugar
1 (20 oz) can pineapple – tidbits, crushed or
rings – DO NOT DRAIN

Place ham in crockpot – place mustard on ham,
pat with brown sugar then pour over pineapple.
Cover & cook on Low 6-7 hours. DO NOT OPEN
LID while it cooks, so heat doesn’t escape.
Slice & serve with pineapple & juices.
Serves 15

(recipe: themagicalslowcooker.com)
Crockpot Crustless Brown Sugar/
Pumpkin Pie

1 (15 oz0 can pumpkin puree
(not can that already has seasonings in it)
1 (12 oz) can evaporated milk
2 eggs
3/4 C. brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. salt

Optional side:
ice cream
Line insides of crockpot with foil.*
Mix all ingredients together in medium
bowl using a whisk until smooth. Spray
foil with nonstick cooking spray & pour
pumpkin mixture in crockpot. Cover &
cook on High 2 1/2 hours until filling is
set, keeping lid on the entire time.
When cooking time is done, remove lid.
Take the ceramic insert out of crockpot base
& place insert on a cooling rack for about
30 minutes. Serves 8

*Poster uses 2 pieces of heavy-duty foil &
makes a bowl in bottom of crockpot, layering
each piece on top of the other.

NOTE: it is easier to get foil with pie in it
out when pie has chilled completely

(recipe: themagicalslowcooker.com)
Crockpot Green Bean Casserole for
a Large Crowd

(6 qt or larger crockpot)

32 1/4 oz. can cream of mushroom soup
(three 10 3/4 oz. cans)
1/2 C. milk
1/8 tsp. black pepper
1/8 tsp. onion powder
145 oz. green beans (Ten 14.5 oz cans,
12 oz. French’s French Fried onions
(two  6 oz, ea. canisters)
In very large bowl whisk soup, milk,
black pepper & onion powder until
smooth. Stir in drained green beans.
Gently fold in 1 canister Fr. Fried onions
using a rubber spatula, taking care not
to break up the green beans.
Spray insides of crockpot with nonstick
cooking spray & pour bean mixture in.
Cover & cook on High 2 1/2 hours.

NOTE: if your crockpot is oven safe, sprinkle
remaining canister Fr. Fried onions on top of
casserole. Remove crockpot insert from heating
element & place in the oven WITHOUT the lid.
Cook 10 minutes at 350 degrees F. until onions
are browned.

(OR) Place onions in a small dish in oven 10
minutes until browned then sprinkle over
casserole. SEE NOTE BELOW

Set insert back in crockpot heating element,
cover with lid & set on WARM until ready to
serve. Serves 20

NOTE: If you don’t have an oven to brown onions:
place onions in a dry skillet on stove over medium-
high heat. Use a spoon & stir about 3 minutes until
browned; sprinkle over casserole.

Can I use fresh or frozen green beans?
Use 8 C. fresh (trimmed/cut) or frozen green beans
instead of canned. Cook 3 1/2 to 4 hours until beans
are tender.

How long can I keep this on Warm setting after
Up to 3 hours – keep an eye on it & make sure
edges aren’t scorching – stir or turn off if edges get
too hot.

(recipe: themagicalslowcooker.com)
Crockpot Bacon/Green Bean Casserole

4 C. cut fresh green beans, uncooked
1 (10.5 oz) can cream of bacon soup
can use mushroom – do not add water
1/2 C. milk
1 tsp. Worcestershire sauce (or soy sauce)
6 oz. container French’s Fried onions, divided
12 oz. bacon, cooked & sliced/divided

In large bowl combine beans, soup, milk,
Worc. sauce, half the bacon & half the
onions – stir until combined. Add mixture
to crockpot. Cover & cook on High 3 1/2 hours
without opening lie during cooking time.
When cooking time is done, add remaining
onions to a hot skillet on stove top & toast
them until brown – sprinkle over casserole
along with remaining cooked bacon.
Serves 10

(recipe: themagicalslowcooker.com)
Crockpot Classic Mashed Potatoes

5 lb. russet potatoes – peeled/cut into
1-inch chunks
1 C. (2 sticks) salted butter, cut into cubes
1 (32 oz) carton chicken broth
1 (8 oz) pkg. cream cheese, softened/
cut into cubes
1/4 C. milk (or more, to taste)
salt/pepper, to taste

Place cut potatoes in bottom of 6 qt.
crockpot. Dot potatoes with 1 stick
cubed butter – pour chicken broth on
top. Cover & cook on High 4-5 hours –
potatoes are ready when fork tender.
Carefully drain excess broth from cooked
potatoes. Add remaining stick cubed
butter, cream cheese, milk & salt/pepper
to taste. Mash potatoes with a potato
masher until smooth (or leave a little
lumpy if you like). Add more milk, if
needed, to reach consistency you prefer.
Cover & keep potatoes on Warm setting
until ready to serve. Serves 10

(recipe: themagicalslowcooker.com)

No Fuss Pie Crust

2 C. flour
1/2 C. oil
3 T. cold water
1/2 tsp. salt
1/4 tsp. baking powder

Lightly spray a 9 inch pie plate with
nonstick cooking spray. In large bowl
whisk flour, salt & baking powder. Add
oil & water & mix until combined – form
into a ball. Press ball of dough into bottom
of prepared pie dish, spreading it out towards
the sides. Using your knuckles (or the bottom
of a glass), push it evenly across bottom & up
sides of dish. Crimp top edges or flatten using
fork tines. Fill with favorite filling & bake
according to pie instructions. Makes 1 crust.

(recipe: 1krecipes.com)
No-Bake Pineapple Cream Cheese

8 oz. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (14-16 oz) can crushed pineapple,
3/4 C. powdered sugar
1/2 C. pineapple chunks
1/2 C. shredded coconut (topping)

1 1/2 C. graham cracker crumbs
1/3 C. sugar
1/2 C. butter, melted
In large bowl mix graham cracker crumbs
& sugar; add melted butter – stir to combine
well. Press into a 8 X 8″ (or 9 X 9″) baking pan.

In large bowl beat softened cream cheese &
powdered sugar until very smooth. Beat in
thawed Cool Whip – fold in drained pineapple.
Spread filling on top of crust. Top with pineapple
chunks & sprinkle with coconut.
Chill very well – at least 4 hours,
preferably overnight.

(recipe: 77tasty.com)
Old-Fashioned Banana Pudding

1 (12 oz) box N’illa wafers
2 1/2 C. sugar
6 C. whole milk
6 sliced bananas
1 C. self-rising flour
6 eggs, separated
1 tsp. vanilla

Preheat oven 350 degrees F.
Crumble enough wafers to cover the
bottom of a 9 X 13″ baking dish –
set aside remaining wafers to use for
decoration at end.

Combine all ingredients in large pot
(except 1/2 C. sugar).
In a large bowl combine all wet
ingredients – including 6 egg yolks

NOTE: set aside egg whites for meringue

Slowly add wet into dry mixture-stir until
completely dissolved. Cook over low heat
until thickened to pudding consistency.*

Once ready, remove from heat & cool
to room temperature.

Place sliced bananas over wafer crumbs &
pour mixture over them. In separate bowl
beat the 6 egg whites & slowly add in
remaining 1/2 C. sugar until a stiff meringue
forms – pour over pudding. Bake 8-10
minutes until meringue is golden brown on

*The trick is to stir continuously & not get
too hot – so you don’t burn the pudding.

(recipe: 77tasty.com)

Just got home from finishing up the grocery
shopping – at Kroger’s – MAN, they were
crowded! I saw a friend of mine riding on
one of those electric carts – she had nothing
in her cart; she said she didn’t have to shop
today, she just wanted to see all the ‘last
minute shoppers’ going crazy! WOW – that’s

Woke up today thinking I’ve GOT to be over
this cold thing – nope, still feeling really
exhausted but had to ‘push ahead’ to get
the food stuffs for Weds. dinner. SUPER GLAD
I’m home now – dinner is hamburgers, something
EASY! As far as I know, all the presents/food/
stocking stuffers are bought – if there’s anything
I forgot . . . OH WELL!

Hope you’re making a big dent in all your holiday

Stay healthy & warm (today it’s 54 degrees F. here
in Michigan – with NO SNOW in the forecast for the
rest of the week! YAY!



Just what you need – in the nick of time!

Cinnamon Sugar Pecans

1 egg white
2 tsp. water
2 tsp. vanilla
1 lb. pecan halves
1 C. sugar
1/2 – 1 T. cinnamon
1/2 tsp. salt

Preheat oven 250 degrees F.
Spray a baking sheet with nonstick
cooking spray. In a large ziplock bag
mix sugar, cinnamon & salt. In a large
bowl whisk egg white, water & vanilla
until frothy (you can use a fork or
elec. mixer – either works fine.) Place
pecans in bowl & stir to combine, coating
each nut in egg white mixture – pour nuts
into ziplock bag. Seal & shake to fully coat
in cinn/sugar mixture. Spread out in a
single layer on prepared sheet & bake
1 hour, stirring every 20  minutes.

(recipe: delishrecipes.net)

Eggs Benedict Bake
(refrigerated several hours or
overnight before baking)

3/4 lb. Canadian bacon
6 croissant rolls, cut into 1/2″ cubes
2 C. 2% milk
3 green onions, chopped
1 tsp. onion powder
1 tsp. ground mustard
1 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. paprika
1 envelope Bearnaise sauce mix

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place half of bacon in dish &
layer with croissants & remaining bacon. In
large bowl whisk eggs, milk, green onions,
onion powder, mustard, tarragon, salt/pepper
until blended – pour over top. Sprinkle with
paprika & refrigerate, covered, several hours
or overnight.
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake, covered, 30 minutes. Bake, uncovered,
15-20 minutes longer until a knife inserted into
center comes out clean. Let stand 5-10 minutes
before serving. Serves 12

Prepare Bearnaise sauce accordg. to pkg.
directions – serve with casserole

(recipe: tasteofhome.com)
Cranberry Cream Cheese French Toast
(refrigerated overnight before baking)

12 C. cubed French bread (about 12 oz)
2 (8 oz, ea) pkgs. cream cheese, cubed
1 (14 oz) can whole-berry cranberry sauce
12 large eggs, lightly beaten
2 C. 2% milk
1/3 C. maple syrup
2 tsp. cinnamon
dash ground nutmeg

additional maple syrup, for serving
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Arrange half of
bread in single layer in dish; top with
cream cheese cubes & spoonfuls of
cranberry sauce – top with remaining
In large bowl whisk eggs, milk, 1/3 C. syrup,
cinnamon & nutmeg, until blended – pour
over casserole. Refrigerate, covered,
Remove casserole from fridge 30 minutes
before baking

Preheat oven 350 degrees F.
Bake, uncovered, 50-60 minutes until a
knife inserted into center comes out clean.
Let stand 10 minutes before serving. Serve
with additional maple syrup, if desired.
Serves 12

(recipe: tasteofhome.com)

Sausage/Crescent Roll Casserole

1 lb. bulk pork sausage (can also use spicy
or mild, as you like)
1 (8 oz) tube refrigerated crescent rolls
2 C. shredded mozzarella cheese
8 large eggs
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Drain. Unroll crescent dough into
prepared pan – seal seams & perforations.
Sprinkle with cooked sausage & cheese.
In large bowl whisk eggs, milk, salt/pepper &
pour over ingredients in dish. Bake,
uncovered, 35-40  minutes until a knife
inserted into center comes out clean. Let
stand 5-10 minutes before slicing.
Serves 12

Make ahead:
Refrigerate unbaked casserole, covered, several
hours or overnight. To use:
Preheat oven 375 degrees F.
Remove casserole from fridge while oven heats.
Bake as directed, increasing time as necessary until
a knife inserted in center comes out clean. Let
stand 5-10 minutes before slicing.

(recipe: tasteofhome.com)
Cheesy Stuffing Cups

1/4 C. butter
3/4 C. chopped celery
1 1/2 C. water
1 (6 oz) box stuffing mix for chicken
1/3 C. dried cranberries
1/4 C. coarsely chopped walnuts
1 1/2 C. shredded Cheddar cheese,
1 egg, beaten

Optional: 1 C. sliced fresh mushrooms,
added to melted butter in skillet with

Preheat oven 350 degrees F.
Spray 8 muffin cups with nonstick
cooking spray.
In large skillet over medium heat melt
butter. Add celery & cook, stirring, 5
minutes until crisp-tender. Stir in water &
bring to boil. Remove from heat & stir
in stuffing mix, cranberries & nuts. Add
1 C. cheese & egg – mix lightly. Spoon
mixture into prepared muffin cups,
mounding stuffing as necessary to
fill cups. Sprinkle tops with remaining
cheese. Bake 10 minutes until cups
are heated through & cheese is melted.
Makes 8

NOTE: If you don’t have muffin pans –
you can spoon stuffing into 8 muffin
pan liners, place them on a baking
sheet & bake as directed.

(recipe: myfoodandfamily.com)

Crockpot Apple/Pecan Dump Cake

40 oz. canned apple pie filling
1 box yellow cake mix
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 1/2 C. chopped pecans
3/4 C. unsalted butter, melted

Spray insides of crockpot with nonstick
cooking spray. Spread pie filling in bottom
of crockpot. In small bowl mix spices &
sprinkle on top of pie filling. Sprinkle dry
cake mix evenly over top. Drop melted
butter, in spoonfuls, over top-you want this
to cover the top of the dry mix. Sprinkle
pecans on top, evenly. Cover & cook on
High 1 1/2 – 2 hours.
Serves 12

(recipe: crockpotladies.com)

Crockpot Hot Fudge Turtle Brownies

1 (18.4 oz) box fudge brownie mix
2/3 C. mini semi-sweet chocolate chips
2/3 C. oil
2 eggs, beaten
1/4 C. water
1 (11 oz) pkg. caramel baking bits
1/3 C. whipping cream
3/4 C. chopped pecans
1 (12 oz) jar hot fudge sauce
3/4 C. hot water

Spray insides of a 6 Qt. crockpot with
nonstick cooking spray.
In large bowl combine dry brownie mix,
choc. chips, oil, eggs & water – whisk just
until combined – do not over mix. Pour
mixture into crockpot & spread evenly.
In a microwave-safe bowl combine caramel
chips & cream. Microwave on High, stirring
after every 30-seconds until caramel is
completely melted. Stir in pecans & pour
over brownies in crockpot – use a knife to
swirl in caramel. In small bowl whisk hot
fudge sauce & hot water until smooth –
drizzle over caramel mixture. Cover & cook
on High 3 – 3 1/2 hours until brownies are
set around edges. Serves 10

(recipe: gooseberrypatch.com)

Smoked Salmon Dip

8 oz. cream cheese, softened
1/2 C. sour cream
1 T. fresh lemon juice (or, to taste)
5 oz. smoked salmon, chopped fine
1 1/2 T. minced fresh chives
1 T. minced fresh dill
white pepper
cut up fresh veggies and/or
crackers for dipping
In food processor blend cream cheese,
sour cream & lemon juice until smooth.
Add salmon, chives, dill & pepper – blend
until combined well. Place on a serving
plate or bowl.
Serve with cut fresh veggies and/or crackers
as dippers.
Makes 2 Cups

(recipe: food.com)

Baked Brie Phyllo Cups
with Craisins & Walnuts

3 oz. light brie, skin removed,
cut into 15 half-inch cubes
4 T. craisins (dried cranberries)
4 T. chopped walnuts or pecans
2 T. honey
15 mini Phyllo shells (Athens company)
Preheat oven 325 degrees F.
In a bowl combine craisins, nuts &
honey – mix well. Arrange mini shells
on a baking sheet. Fill shells with 1
cube cheese per shell. Top with sticky
craisin/nut mixture & bake 5-7 minutes
until cheese melts. Serve immediately.
Makes 15

(recipe: skinnytaste.com)


I stayed home from church today because
my husband said I don’t need to infect more
people with my cold. Actually, today is the
first day I’m feeling like my ‘old’ self! Took
a shower & got CLOTHES on (not jammies)
and I’m improving! YAY!

Try to stay warm & HEALTHY!

Big Hugs;


PS: I should add it’s 52 degrees F. today! In MICHIGAN!!!


aaaaand – we have MORE recipes!

No-Bake Orange Balls

1 C. powdered sugar
3 C. crushed vanilla wafers*
1/4 C. butter, softened
1/2 C. finely chopped pecans (or
any type of nuts)
3 oz. orange juice concentrate,
(optional: sweetened coconut)

In a pie pan or shallow plate
place some powdered sugar
(and/or coconut)
Mix all ingredients together & shape
into walnut-sized balls. Roll balls in
powdered sugar and/or coconut.
Place on a baking sheet & refrigerate
until firm. Makes 15-20 cookies.

*you can place them in a ziplock bag
& use a rolling pin to crush them or
place them in a food processor.

(recipe: thesouthernladycooks.com)

Southern Maple Pecan Pie

1 C. brown sugar
1 C. maple syrup (pure maple
syrup is best)
3 eggs
1/2 stick butter or marg., melted
(4 T.)
2 tsp. vanilla
1/4 tsp. salt
2 C. pecans, chopped or whole

1 9-inch unbaked pie crust
Optional topping:
Whipped cream
Ice cream
Preheat oven 400 degrees F.
In large bowl whisk sugar, syrup,
eggs, butter, vanilla & salt – add
pecans & pour into crust. Bake 10
Reduce heat to 350 degrees F.
Cook 30-40 minutes until filling is
set in center.
When cool, top with whipped cream
or ice cream. Makes 1 pie

(recipe: thesouthernladycooks.com)

Pineapple/Honey Glazed Ham

one 9-10 lb. bone-in, fully cooked/
smoked ham (butt or shank half)
1 T. whole cloves (optional)
2 (20 oz, ea) cans sliced pineapple
20 maraschino cherries
2 C. honey
2 C. light brown sugar

Let ham sit at room temp. for about
30 minutes.

Preheat oven 325 degrees F.
Trim off any skin from ham. Use a sharp
paring knife to score through the fat in a
diagonal crosshatch pattern without
cutting through to the meat. Push the cloves
into the ham (if using) placing them at the
intersections of the cuts. Place ham, flat-side
down, on a rack in a roasting pan. Drain
pineapples, reserving the juice. Arrange sliced
pineapple all over the ham, securing with
toothpicks. Add one maraschino cherry to center
of each pineapple slice & secure with a toothpick.
Pour 1/4 inch water in bottom of pan & tent the
ham with foil.
Roast ham (about 2 hrs 30 minutes or about
15 minutes per pound) until an instant-read
thermometer inserted into thickest part of ham
avoiding bone, registers 130 degrees F.
In a large saucepan combine honey, brown sugar &
reserved pineapple juice over medium heat. Simmer,
stirring occasionally, until thickened, syrupy &
reduced to about 3 Cups, 25-30 minutes. Set aside.

Increase oven temperature to 425 degrees F.
Uncover ham pan & carefully brush 1/3 of glaze
all over ham. (If the water in the roasting pan has
evaporated, add more). Bake ham 15 minutes more.
Brush with another 1/3rd of glaze & bake 15 minutes
more. Brush remaining glaze over ham & cook until
glaze is shiny & skin is dark golden brown & crispy,
about 15 minutes more. Let rest 15 minutes before
carving. Serves 12

(recipe: foodnetwork.com)
Bacon/Cheddar/Potato casserole

6 C. chopped potatoes
6 slices bacon, cooked/chopped (save
a little for garnish)
3/4 C. mayonnaise
2 C. shredded Cheddar cheese, divided
1 C. chopped green onion (or use regular)
1/4 tsp. black pepper
1/2 tsp. salt
2 tsp. minced garlic
1/4 C. sour cream

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Place potatoes in a large mixing
bowl; add cooked/chopped bacon,
mayo, 1 3/4 C. shredded Chedd. cheese,
chopped onion, pepper/salt/garlic &
sour cream – mix well & pour into
prepared pan – smooth out evenly.
Cover with foil & bake 45 minutes.
Remove foil, add rest of cheese, extra
bacon & cook another 15-20 minutes.
Serves 6-8

(recipe: thesouthernladycooks.com)

Cheesy Beer Pretzel Dip

1 Cl Guinness Stout (or other strong-flavored
dark ale)
8 oz. cream cheese, softened
8 oz. Jack cheese, shredded
8 oz. sharp white Cheddar cheese, shredded
1 (5 1/2 oz) pkg. Boursin cheese (garlic herb)
1 tsp. hot sauce
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Pretzel sticks, for dipping
In a medium saucepan heat beer over
medium-high heat. Once it starts to boil
lower to medium heat & whisk in cream
cheese. After cream cheese is melted, add
all other ingredients (except pretzels) & whisk
until smooth. Pour into a serving bowl & serve
with pretzel sticks. Makes 12 servings

Dip can be made ahead of time & reheated.

NOTE: it can also be served hot in a small

(recipe: afamilyfeast.com)

Creamy Shrimp Scampi Dip

8 oz. cream cheese, room temp
1 C. shredded mozzarella cheese
1 C. sour cream
1/2 C. mayonnaise
1/2 C. grated Parmesan cheese
4 T. plain dried breadcrumbs
kosher salt
2 T. unsalted butter, plus 1 T. melted,
unsalted butter
1 lb. large, peeled & deveined shrimp,
tails discarded, cut into 1/4″ pieces
6 cloves garlic, thinly sliced
large pinch crushed red pepper flakes
1/2 C. dry white wine
1/2 C. fresh parsley leaves, finely
1 tsp. lemon zest
Slices of crusty bread and/or crackers
for dipping
Position oven rack in top position
Preheat oven 375 degrees F.
In large bowl using elec. mixer beat
cream cheese, mozzarella, sour
cream, mayo, Parm, 2 T. breadcrumbs,
1/2 tsp. salt on medium-high until
smooth. Cover & refrigerate until ready
to add the shrimp.
In a large skillet over medium-low heat,
melt 2 T. butter; add shrimp, garlic, 1/4 tsp.
salt & red pepper flakes – cook, stirring
frequently, until shrimp just start to turn
pink (about 2 minutes). Add wine & bring
to a simmer – cook until shrimp are pink &
cooked through (about 2 minutes). There
will still be some liquid left in the skillet.
Remove skillet from heat & let shrimp
cool completely.
Meanwhile – in a small bowl mix parsley,
remaining 2 T. breadcrumbs, 1 T. melted
butter & lemon zest with a pinch of salt.
Stir shrimp, pan sauce & cream cheese
mixture together to combine. Transfer to
a 2-quart flameproof baking dish.

NOTE: the dip & breadcrumb mixture
can be covered & refrigerated overnight
separately at this point.

Sprinkle breadcrumb mixture over dip &
bake until hot & bubbly, 15-20 minutes.
Switch on broiler & broil until top is
golden brown, 1-3 minutes. Let rest
a few minutes then serve hot with bread/
and/or crackers. Serves 8-10

(recipe: foodnetwork.com)

Crockpot Sweet Potato Casserole

4 lb. sweet potatoes, peeled/finely diced
4 T. melted butter
2 C. packed brown sugar
1/4 C. water
1 tsp. cinnamon
1/2 tsp. vanilla
pinch kosher salt
1 1/2 C. miniature marshmallows
1/2 C. whole pecans

Spray insides of crockpot with nonstick
cooking spray – place sweet potatoes in
crockpot. In medium bowl combine butter,
sugar, water, cinnamon, vanilla & pinch of
salt – whisk to combine then pour over
sweet potatoes – toss until fully coated.
Cover & cook on High 4 hours, stirring
every hour. Remove lid & top with
marshmallows & pecans. Reduce heat to
Low & cover. Cook on High about 10
minutes more until marshmallows are melted.
Serves 8

(recipe: delish.com)

Crockpot Creamed Corn

28 – 32 oz. frozen whole kernel corn
8 oz. cream cheese, room temp/cut
into pieces
1/4 C. butter
1 (4 oz) can evaporated milk
1 T. sugar
salt/pepper, to taste

Place corn in crockpot & add other
ingredients on top. Cover & cook on
High 2-3 hours (or Low 3-6 hours)
stirring occasionally. Serves 6

(recipe: southernplate.com)

Easy Turtle Caramel Cake

1 C. chocolate chips
1 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with nonstick
cooking spray. Prepare cake mix accordg.
to pkg. directions – pour half of batter into
pan & bake 15 minutes. Remove & cool.
In a double boiler, add caramels, milk &
butter – stir constantly until melted. Pour
over cooled cake. Sprinkle pecans &
chocolate chips on top of cake & pour
remaining batter on top. Bake an additional
20 minutes.

(recipe: 1krecipes.com)


I had a pleasant surprise today while babysitting –
my son & older grandson came home early (I had
only been there an hour!). Kind of like an early

I mentioned to my husband that I didn’t think I’d
be able to sing in choir Sunday due to this cold &
he said: “Sing? You’re not even GOING to church!
You need to stay home & get better!” (You know –
for once, I had to agree with him!) It’s been since
Monday that I’ve been either totally stuffed up
and/or sneezing my head off – no fun. I don’t feel
really ‘sick’, just tired & miserable so staying home
this time makes sense. (Let’s just say I’ve been
getting a lot of knitting done – that, and sleeping).

Stay warm & HEALTHY!



Getting down to the wire!

Apologies for not posting more recipes sooner – am battling a cold (I kind of ‘over’ sang last Sunday for the Christmas contata & ended up with a sore throat come Monday). Last night was my special needs group’s Christmas program/party/dinner – I’m amazed, today, that I’m not sicker but am very glad of that. Got this weeks grocery shopping done today and feel like I accomplished something – nothing like shopping & pumping gas when you don’t feel well!


Crockpot Sweet/Spicy Nuts

2 egg whites
1 C. granulated sugar
2 T. butter
1 1/2 tsp. ground ginger
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 C. nuts, your favorites

Line 2 baking sheets with
parchment paper.
Lightly spray insides of crockpot
with nonstick cooking spray. Add egg
whites to crockpot & whisk until foamy.
Add sugar, butter & spices – stir until a
thick syrup forms. Add nuts & stir to
coat. Cover crockpot with a clean dish
cloth or 2 layers paper towels. Place lid
on top & cook on Low 3 to 3 1/2 hours (or
High 1 1/2 to 2 hours) stirring every 20
minutes & every few minutes at the end
until nuts are fragrant, lightly browned &
coating appears dull – not shiny.
Remove nuts from crockpot – there will be
excess sugar coating left behind. Spread
nuts in even layer on prepared sheets,
spreading them out & separating as much
as possible. Cool completely, stirring once
or twice so nuts won’t stick. Once cool,
break apart any nuts that have stuck together.
Transfer to a serving dish, jar or airtight
container for storage. Nuts will store in an
airtight container at room temp. for several
weeks. Makes 6 1/2 C.

NOTE: If nuts soften with storage, crisp them up
by placing in a 400 degrees F. oven 10-15
minutes, stirring often.

(recipe: yummly.com)
Crockpot Ham

1 (10 oz) bone-in spiral sliced ham
1/2 C. chicken stock
2 T. Dijon mustard
1/2 C. maple syrup
3/4 C. brown sugar

In a 6-7 qt (or larger) crockpot place
ham, flat side down, & pour chicken
stock over. In a bowl whisk mustard &
maple syrup – pour over top of ham
making sure to get all sides – sprinkle
brown sugar all over ham. Cover tightly
(If your lid won’t fit tight, wrap tightly
with foil). Cook on Low 4-5 hours, basting
once or twice during last hour of cooking.
Remove ham from crockpot & let rest 20
minutes before serving. Reserve juices to
make gravy or use as an au jus. Serves 4

(recipe: bobbiskozykitchen.com)

3-ingredient No Bake Oreo Balls

1 (8 oz) pkg. cream cheese, softened
1 (14.5 oz) pkg. Oreo cookies
1 (14 oz) pkg. chocolate dipping chips

Optional: candy sprinkles for decorating
Line a cutting board or baking sheet with
parchment paper. Using food processor,
finely crush Oreos. Combine cream cheese &
crushed cookies  until well blended. Form
mixture into 1 inch balls & place on prepared
sheet. Freeze 30 minutes.Microwave chocolate
for 1 minute, stirring & repeating until melted.
Using a fork, dip each ball into chocolate to
completely coat – shake off excess & return
to tray – decorate with optional sprinkles,
if desired. Makes 48

(recipe: eatingonadime.com)

Easy Jalapeno Popper Bites

1 tube refrigerated crescent rolls
1/2 lb. bacon, cooked/crumbled
3 jalapeno peppers, seeded/diced
1 (8 oz) pkg. cream cheese, softened

Optional: ranch salad dressing for dipping
Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray. Separate rolls into triangles.
On each triangle place a dollop of cream
cheese (1/2 T. or so); add a piece of jalapeno
& some cooked bacon. Roll up into bundles,
making sure the cream cheese doesn’t run
out while baking – place on prepared baking
sheet, seam sides down. Bake 12-15 minutes
until golden brown. Serve warm.
Makes 6 servings

(recipe: thecountrycook.net)

Green Beans Almondine

3 T. butter, divided
1/2 C. sliced almonds
1/3 C. shallots, minced
1 lb. green beans (use smaller
French beans if you can find them),
salt/pepper, to taste
2 tsp. lemon juice
2 T. chopped parsley

In a large skillet over medium heat melt
1 T. butter. Add almonds & cook 3-4 minutes
until golden brown, stirring occasionally.
Remove nuts from pan; wipe pan clean
with a paper towel. Melt remaining 2 T.
butter in pan; add shallots & cook 3-4
minutes until tender. Add green beans &
1 T. water. Cook, stirring occasionally,
until gr. beans are tender, about 4-5 minutes.
Stir in lemon juice & salt/pepper. Sprinkle
reserved almonds over green beans along
with parsley. Serve immediately.
Serves 4

(recipe: dinneratthezoo.com)

Make-ahead Biscuits & Gravy
(overnight recipe)

1 lb. bulk pork sausage
1/4 C. flour
3 C. milk
1 1/2 tsp. black pepper
1 tsp. paprika
1/4 tsp. chili powder
2 1/4 C. Bisquick baking mix
1/2 C. sour cream
1/4 C. butter, melted

Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet cook sausage over
medium heat until no longer pink,
6-8 minutes, breaking into crumbles.
Remove sausage using slotted soon,
discard grease but reserve 1/4 C. in
skillet. Stir in flour until blended &
cook, stirring, until golden brown,
1-2 minutes – do not burn. Gradually
whisk in milk & bring to boil, stirring
constantly. Cook & stir until thickened,
2-3 minutes. Stir in sausage, pepper,
paprika & chili powder – pour into
prepared dish & cool completely.
In large bowl mix Bisquick, sour cream
& melted butter until moistened. Turn
onto a lightly floured surface & knead
gently 8-10 times. Pat or roll dough into
a 3/4 inch thickness. Cut using a floured
2 1/2 inch biscuit cutter & place biscuits
over gravy. Refrigerate, covered, overnight.
Preheat oven 400 degrees F.
Remove dish from fridge while oven heats.
Bake, uncovered, until gravy is heated
through & biscuits are golden: 22 -25
minutes. Serves 10

Freezer Option:
After biscuits/gravy are read to place
in fridge, cover & freeze. To use: partially
thaw in fridge overnight. Remove 30
minutes before baking & bake as directed
above, increasing time as needed until
gravy is heated through & biscuits are
golden brown.

(recipe: tasteofhome.com)

Green Chile Spinach Dip

1 1/2 C. canned chopped/roasted
green chiles
1/2 C. thawed/drained frozen spinach
1 C. shredded Monterey Jack Pepper cheese
1 C. shredded Parmesan cheese
1 C. cream cheese, softened
2/3 C. sour cream
1/3 C. mayonnaise
1 clove garlic, minced
1 tsp. Worchestershire sauce
1/2 tsp. salt
1/2 tsp. black pepper

Tortilla chips, for dipping
Preheat oven 375 degrees F.
Butter a shallow 1-qt. baking dish.
In medium bowl toss chiles, spinach,
both cheeses. In another bowl stir
remaining ingredients – fold into chile/
cheese mixture until well combined.
Pour mixture into prepared dish & bake
20-30 minutes until bubbling & starting
to brown. (If dip is bubbling & not browning,
place under broiler for a few minutes)
Makes 4 Cups

(recipe: food.com)
Amazing Puffballs

1 (8 oz) pkg. sliced pepperoni chopped
into tiny pieces
1 (8 oz) pkg. cream cheese
2 (10 1/8 oz, ea) pkgs. Pillsbury
refrigerated Crescent Dinner Rolls

Preheat oven 350 degrees F.
Open rolls & separate into individual
triangles. Flatten each & slice so that
it becomes 3 small triangles. In a bowl
mix diced pepperoni with cream cheese,
stirring very well so that all pepperoni
pieces are mixed into cream cheese.
Place a small spoonful of cream cheese/
pepperoni mixture in middle of each
roll triangle – pinch up all sides around
filling then place on a cookie sheet.
Bake about 11 minutes. Allow to cool
before serving. Serves 48

(recipe: food.com)
Sausage Pinwheels

1 lb. bulk sausage
1 can crescent roll dough

Remove dough in a whole sheet
Press perforated edges together to
form one sheet of dough. Spread
sausage evenly over dough. Starting
with a long edge, roll dough into a
log. Refrigerate log overnight (or until

Preheat oven 375 degrees F.
Slice 1/2 inch pieces from log & place
on a baking sheet. Bake 12-18 minutes.
Makes 24

(recipe: food.com)

Forgotten Cookies
(like bitig into a cup of hot
chocolate topped with whipped cream!)

It’s recommended you make these
the night before you need them as they
need to be ‘forgotten’ in the oven until

4 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
3/4 to 1 C. sugar (according to preference)
3/4 to 1 C. mini chocolate chips (accordg.
to your preference)


Preheat oven 350 degrees F.
Line a baking sheet with parchment
Using elec. mixer, place vanilla & egg whites
in a bowl & beat until just foamy. Add cream
of tartar – beat until soft peaks form. Slowly
add in sugar white continuing to beat until
all sugar is added and until tall/stiff peaks have
formed. Gently fold in choc. chips. Spoon
out portions of mixture onto prepared sheet
(they don’t need to be spaced out much).
Place all cookies on sheet in oven at once
& immediately shut oven off. Serve the
next day. Makes 30-50 cookies

Store cookies in an air tight container at room
temperature. They will be good for 1-2 weeks.

(recipe: themombob.wordpress.com)

No Bake Pecan/Coconut Praline Cookies

2 1/2 C. sugar
1/2 C. evaporated milk
1/2 C. corn syrup
1/2 C. butter
1 tsp. vanilla
2 to 2 1/2 C. chopped pecans
2 1/2 C. grated coconut
Lay out a large strip of waxed paper
on the counter.
In a large saucepan mix sugar, evap. milk,
corn syrup & butter – bring to rolling boil –
boil 3 minutes. Remove from heat & add
pecans, coconut & vanilla. Stir about 4
minutes. Take a spoonful of batter &
pour onto waxed paper – continue with
rest of batter. Let stand until batter has
hardened. Remove from paper & enjoy.

(recipe: pepper romo – Facebook)

I’m doing great on the gift shopping – all
except oldest son & his girlfriend; they both
like to golf & last year I got them a golf
package for 2 through Groupon – only
problem: we live in a VERY COLD/SNOWY
state and the offers are only good for 3 months –
that would put them at March – still lots of snow
& rain here. My solution is: tell them I’ll get them
a golf package but it won’t be until WARM weather
so they can enjoy it!

The house is now all decorated, trees up, etc.
Today I delivered the last of the ‘neighbor
Christmas breads’, mail lady got cookies &
candy so all that’s left to do now is bake my
friend a loaf of banana bread (her favorite)
before this coming Sunday – that should be
easy enough. Still need to wrap gifts and maybe
purchase a few more ‘stocking stuffer’ things
like small bags of chips or ‘Combos’, some
sausage sticks (the guys love the extra spicy
ones) – that leaves baking the “Happy Birthday,
Jesus” chocolate cake – that I can do next week.
Still not sure who in our family will have to work
on Christmas (OR) when we’re doing dinner –
but that’s OK.

Hope you are all managing to stay safe and
HEALTHY! (I’m so grateful I’m not sicker!).



PS: I should add our weather has been really nice:
it’s been in the 20’s (yes, that’s cold BUT) – no SNOW
or rain/ice! We actually have a high of 43 degrees F.
coming on Sunday!

and here are MORE recipes!

Easy Carmelitas Cookies

1 (30 oz) tube refrigerated chocolate
chip cookie dough
1 (11 oz) bag caramels (Kraft)
1/4 C. evaporated milk
1 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Line a 9″ square baking pan with
parchment paper. Slice a little more
than half the dough into 1/4″ rounds
& place in single layer on pan. Use
your fingers to press the dough into a single,
solid, even layer. Bake 20-25 minutes until
just golden. Remove from oven & let cool
slightly. In a microwave-safe container
combine unwrapped caramels & evap.
milk – microwave on High 1 minute. Stir &
heat in 30-second intervals until caramels
are completely melted. Sprinkle choc. chips
over slightly cooled cookie crust & drizzle
caramel on top of chips. Crumble remaining
cookie dough (should be less than half
tube remaining) over top of caramel (does
not have to be perfect or even). Return to
oven & bake 12-15 minutes until just beginning
to turn golden brown. Let cool to room temp.
then refrigerate at least 2 hours. Let stand at
room temperature before cutting. Serves 16

(recipe: momontimeout.com)
4-Ingredient Shortbread Cookies

1 C. butter ( 2 sticks)
2 1/2 C. flour
1/2 C. granulated sugar
1/2 tsp. salt

Preheat oven 325 degrees F.
Cut each stick of butter into 8 pieces
& place on a plate. Butter should be
cool (not cold) but not soft or melted.
Place oven racks at upper third & lower
third of oven.
Line 2 cookie sheets with parchment

In food processor, add flour, sugar & salt –
pulse a few times. Add half the butter
pieces & pulse a few times. Add remaining
butter & run processor in five-second bursts
until dough comes together, less than
1 minute – scrape sides if needed.
Pour mixture onto counter top. Using a small
scoop*, scoop out 24 portions onto counter.
Roll each piece with your hands and place
12 balls on each sheet, spaced evenly – press
down to about 1/4″ thick. Use a fork to press into
each cookie then turn fork & do again, making
a cross-hatch pattern. Bake 15 minutes – rotate
pans & racks & bake another 10-15 minutes until
tops start to turn golden & bottoms are lightly
browned (total 25-30 minutes). Remove with
a spatula to cooling racks & eat warm or cooled.
Store in air tight containers. Makes 24 cookies

*Poster used a #40 scoop – each cookie ball
weighed a little over a half ounce.

(recipe: afamilyfeast.com)
Crispy Baked Wontons

1/2 lb. ground pork
1/2 lb. extra-lean ground turkey
1 small onion, chopped
1 (8 oz) can sliced water chestnuts
1/3 C. soy sauce
1 egg
1 1/2 tsp. ground ginger (can also use 3/4 tsp.
fresh grated ginger)
1 (12 oz) pkg. wonton wrappers*

Sweet & sour sauce, optional**
Preheat oven 400 degrees F.
Spray baking sheets with nonstick
cooking spray.
In large skillet cook pork, turkey & onion
over medium heat until meat is no longer
pink; drain & transfer to a large bowl. Stir
in water chestnuts, soy sauce, egg & ginger.
Place 1 wonton wrapper on the counter
with one point facing towards you. (Keep
remaining wrappers moist, covered with a
damp paper towel until ready to use). Place
2 heaping teaspoons of filling in center of
wrapper. Fold bottom corner over filling;
fold sides towards center over filling. Roll
towards the remaining point. Moisten the top
corner with a little water & press to seal –
place on prepared baking sheet & repeat with
remaining wrappers & filling.
Bake 10-12 minutes until golden brown, turning
once. Serve warm, with sweet & sour sauce,
if desired. Makes about 4 dozen.

NOTE: Freezer option:
Freeze cooled baked wontons in a freezer
container, separating layers with waxed paper.
To use, reheat on a baking sheet in preheated
400 degrees F. oven until crisp & heated through.

*Wonton wrappers can usually be found in the
chilled part of the fruit/veggie aisle

**Sweet & sour sauce can usually be found in
the “International” aisle of most grocery stores

(recipe: tasteofhome.com)

Creamy Chicken Rice Soup

1 T. canola oil
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
1/2 tsp. minced garlic
1/3 C. uncooked long grain rice
3/4 tsp. dried basil
1/4 tsp. black pepper
2 (14.5 oz, ea) cans chicken broth
3 T. flour
1 (5 oz) can evaporated milk
2 C. cubed, cooked chicken breast

In large saucepan, heat oil over medium-
high heat; saute carrot, celery & onion until
tender. Add garlic; cook & stir 1 minute. Stir
in rice, seasonings & broth – bring to boil.
Reduce heat; simmer, covered, until rice is
tender, about 15 minutes. Mix flour & milk
in a small bowl until smooth & stir into soup.
Bring to boil; cook & stir until thickened, about
2 minutes. Stir in chicken; heat through.
Serves 4

(recipe: tasteofhome.com)

Garlic Parmesan Cheese Ball

11 oz. cream cheese, softened
1/3 C. grated Parmesan cheese
1/4 C. mayonnaise
1/2 tsp. dried oregano
1/4 tsp. garlic powder (or 1/2 to 1 tsp.
minced garlic)
3/4 C. chopped walnuts, optional

Assorted fresh cut vegetables and/or
In large bowl combine first 5 ingredients &
shape into a ball. Roll in walnuts if desired.
Wrap ball tightly with plastic wrap & chill
2 hours. Serve with vegetables and/or
crackers. Makes about 2 Cups

(recipe: tasteofhome.com)

Crockpot Parmesan Scalloped Potatoes

2 lb. Russet potatoes, thinly sliced
3 C. whipping cream
1/4 C. fresh parsley, chopped
2 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp. black pepper
3/4 C. freshly grated Parmesan cheese

Lightly spray insides of crockpot with
nonstick cooking spray. Layer potatoes
in bottom. In a bowl mix all (except
Parmesan cheese) ingredients & pour
over potatoes. Cover & cook on Low
5 1/2 to 6 1/2 hours (or High 2 1/2 to
3 1/2 hours) It is done when potatoes
are tender. Sprinkle Parm. cheese on top;
Cover & cook an additional 30 minutes.
Serves 8

NOTE: Poster said you can either stir in
the Parm. cheese or leave on top – your

(recipe: recipesthatcrock.com)

Crockpot Cranberry Chicken

1 broiler/fryer chicken (3-4 lb),
cut up
1 (14 oz) can whole-berry cranberry
1 C. BBQ sauce
1 small onion, finely chopped
1 rib celery, finely chopped
1/2 tsp. salt
1/4 tsp. black pepper

Hot cooked rice to serve 6
Place chicken in crockpot. In small bowl
combine cranberry sauce, BBQ sauce,
onion, salt/pepper – pour over chicken.
Cover & cook on Low 5-6 hours until
chicken is tender. Serve with rice

Freezer option:
After cooking, cool chicken – cover &
freeze with sauce in freezer containers.
To use: partially thaw in fridge overnight.
Reheat in a foil-lined 9 X 13″ baking pan
in preheated 325 degrees F. oven until
heated through, covering if necessary
to prevent excess browning.

(recipe: tasteofhome.com)

Hash Brown Breakfast Casserole

1 (16 oz) pkg. bacon, diced (can also use
ham, sausage, veggies, etc.)
1 onion, diced
8 eggs
1 tsp. salt
1 tsp. black pepper
1 tsp. hot sauce (optional)
4 C. frozen hash browns, thawed
8 oz. sharp Cheddar cheese, shredded
6 oz. Swiss or Gruyere cheese, shredded
1 (16 oz) tub small curd cottage cheese
(optional topping: fresh snipped chives)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a large skillet
add bacon & cook over medium heat until
crisp; add onions & cook until translucent.
Remove from heat & drain on paper towel.
In large bowl whisk eggs, salt/pepper & hot
sauce. Add hash browns, shredded cheeses,
cottage cheese, bacon & onions – mix to
combine. Scoop mixture into prepared dish
& bake 35-45 minutes until center is set. Let
casserole rest 5-10 minutes before serving.
Top with fresh snipped chives, if desired.
Serves 12

(recipe: momontimeout.com)

Peanut Butter Snowballs

1 C. powdered sugar
1/2 C. creamy peanut butter
3 T. butter, softened
1 lb. white candy coating, coarsely
chopped peanuts, optional

Line a baking sheet with waxed paper.
In a bowl combine sugar, peanut
butter & butter – chill in freezer 30
minutes unitl easy to handle. Shape into
1 inch balls & place on prepared sheet.
Freeze 30 minutes until firm.
Meanwhile –
Melt candy coating in a microwave-safe
bowl. Dip balls in coating & place on waxed paper
to harden. If desired, sprinkle with chopped
peanuts. Makes 2 1/2 dozen

(recipe: tasteofhome.com)

Caramel Apple Sheet Cake

2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 C. sugar
1 C. brown sugar (loosely packed)
1 tsp. cinnamon
1 C. butter
1 C. water
1/2 C. buttermilk
2 eggs
1 tsp. vanlla
2 C. chopped apples

1/2 C. butter
1/4 C. milk
3 1/2 C. powdered sugar
1/2 tsp. vanilla
1/4 C. caramel sauce
dash salt

Preheat oven 400 degrees F.
Spray a large cookie sheet (poster
used a 11 X 17″ rimmed cookie sheet)
with nonstick cooking spray.
In large bowl using elec. mixer, add flour,
baking soda, salt, sugar, br. sugar & cinnamon-
mix to combine.
In a medium saucepan add butter & water –
bring to boil over medium-high heat. Pour
into dry ingredients & mix on Low speed
2 minutes. Add buttermilk, eggs & vanilla –
mix to combine. Fold in apples.
Pour batter into prepared pan & spread
evenly – make sure apple pieces are
evenly distributed. Bake 17-20 minutes
until a toothpick inserted into center comes
out clean.

In large glass measuring cup add butter &
milk. Heat in microwave until melted. Add
rest of glaze ingredients & whisk to combine.
Pour glaze over cake while cake is still warm.
Serve immediately or cool & serve at room
temp. Serves 16-20

(recipe: jamiecooksitup.net)


Hope you are all in good health and beginning to
enjoy the Christmastime. I managed to get all of
the Christmas decorations up yesterday (except
for the major tree which I’ll attempt to get up in
the next few days). So far, ‘things to do’ are
proceeding ‘on schedule’ so I’m happy.
Babysat for 4 hours today and he slept for
almost all of that so I managed to get almost
2 pairs of baby booties knit; I sort of put that
project on hold about a month ago and decided
it was time to start knitting them again.

Stay healthy & warm!



Slowly getting it done!

Almost every year I find myself more and more NOT in the Christmas spirit; don’t really have a good reason why, I just feel like I really don’t want to do decorations, baking, shopping, etc. (Blame it on old age, I guess . . . I’m 71 1/2). Today I had a chat with another friend who’s older than me by ‘some’ years and she, too, feels that way but . . . after our chat I found myself saying: “Do I REALLY want to have THAT attitude?” That got me up & off my comfy chair and climbing the stairs in search of all the decorations. After some work I’m happy to say the house looks much more Christmasy! I’m debating putting up the tree on top of the baby grand piano (lots of work) but we’ll still have the other fiber-optic tree in the dining room if I ‘opt-out’. After my hips decided I’d had more than enough climbing stairs I finally quit for the time being – there’s always another day and I made it BEFORE Christmas! (one year I got to almost 3 days from Christmas – that was really pushing it).’


White Chocolate/Caramel Fudge

3 C. white chocolate chips (can also
use semi-sweet or dark chocolate)
1 (14 oz) can sweetened condensed milk
4 T. butter
1/2 tsp. vanilla
1 C. chopped pecans
1/2 C. caramel sauce – room temp.

Line a baking tray with parchment
In a medium glass bowl combine choc.
chips, milk & butter. Microwave 90 seconds.
Stir & heat another 15 seconds. Stir & heat
an additional 15 seconds (only if needed).
There will still be a few pieces of unmelted
chocolate). Add vanilla & nuts – stir to combine.
Scoop onto prepared tray & spread with a
spatula to approximately 1 inch thickness.
Drizzle top with caramel sauce & lightly
swirl caramel into fudge using a knife or the
end of the spatula. Chill until ready to serve.
Slice into 1-inch squares & store in an air-
tight container, refrigerated, for up to a week.

(recipe: barefeetinthekitchen.com)

Chicken Balsamico

1 T. olive oil
1 1/4 lb. skinless boneless chicken
breast halves
1 clove garlic, minced
3 T. balsamic vinegar
3/4 C. water
1 (10.5 oz) can cream of chicken
1 C. diced plum tomatoes (OR)
1/2 C. thinly sliced sun-dired tomatoes
1/2 C. sliced, pitted kalamata olives
1/2 tsp. dried oregano, crushed
1/4 C. crumbled feta cheese
4 C. hot, cooked orzo pasta

In large skillet heat oil over medium-
high heat. Season chicken as desired &
cook in skillet 10 minutes until well
browned on both sides – remove from
pan. Stir garlic, vinegar & water into
skillet – cook & stir 1 minute. Stir in
undiluted soup, tomatoes, olives (if using)
& oregano – heat to a boil. Return chicken
to skillet – reduce heat to Low & cook 5
minutes until chicken is cooked through.
Season to taste & sprinkle with cheese.
Serve chicken & sauce with cooked orzo.
Serves 4

(recipe: campbells.com)

Lasagna Dip

6 uncooked lasagna noodles
2 T. grated Parmesan cheese
2 T. Italian seasoning
1/2 tsp. garlic powder
oil for deep-fat frying

1/2 lb. bulk Italian sausage
2 C. whole-milk ricotta cheese
1 C. spaghetti sauce
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C. shredded Italian cheese blend

Cook lasagna noodles accordg. to pkg.
directions; drain. Cut cooked noodles
into 2 inch pieces & prick each piece
several times with a fork. In a small
bowl mix Parm. cheese, Italian seasoning
& garlic powder. Place several paper
towels on a plate or wire rack.Heat oil
to 375 degrees F. using an elec. skillet or
deep fryer. Fry noodles in batches 1-2
minutes or until golden brown, turning once.
Drain on paper towels & immediately
sprinkle with cheese mixture.
In large skillet cook sausage over medium
heat 4-6 minutes until no longer pink,
breaking into fine crumbles; drain. Stir in
ricotta, spaghetti sauce, garlic & seasonings;
bring to boil. Reduce heat; simmer, uncovered,
5 minutes until slightly thickened, stirring
occasionally. Transfer to a 1-qt. microwave-
safe dish. Sprinkle top with Italian cheese &
microwave, covered, on High 45-60 seconds
until cheese is melted. Serve with lasagna
chips. Makes 3 cups & 36 ‘chips’

(recipe: tasteofhome.com)

Family-style Meatballs
(using no bread or fillers)

1 small onion, finely chopped
2 cloves garlic, finely minced
2 T. Parmesan or Romano cheese
1 T. fresh thyme, finely chopped (or)
1 1/2 tsp. dried)
1/2 tsp. paprika
1 egg
1 lb. lean ground beef
1 tsp. salt
1/3 tsp. black pepper
2 T. oil
1 large onion, coarsely chopped
4 cloves garlic, crushed
1 (20 oz) can tomato puree
1-2 dashes hot pepper sauce (optional)
2-3 T. fresh basil, chopped
10 oz. water
salt/pepper, to taste
Cooked pasta to serve 6
For Meatballs:
In large bowl mix all ingredients
except oil – shape into 24  even-
sized balls & chill at least 30 minutes.
Heat oil in large heavy skillet & add
meatballs. Brown over medium-high
heat on all sides (you might have to
do this in batches – don’t crowd the pan).
Remove browned meatballs & keep warm.

For Sauce:
In same skillet add onion & garlic; cook
over medium heat until they begin to get
tender. Lower heat & cover pan, allowing
onions to cook completely. Stir in tomato
puree, hot sauce & salt/pepper. Gently
boil over medium-low heat about 10
minutes so sauce reduces about 25%.
Add meatballs to skillet & half the fresh
basil – cover & simmer 10 minutes,
stirring occasionally. Add remaining
basil to garnish.

Serve over cooked pasta of your choice
Serves 6

(recipe: bakeatmidnite.com)
Spanish-style Creamy Garlic Soup

2 T. olive oil
1 (6 oz) pkg. Oscar Mayer Smoked ham,
coarsely chopped
12 large cloves garlic, chopped
1 t. Spanish paprika
1/4 tsp. ground cumin
1 (8 oz) pkg. cream cheese, cubed
3 (14.5 oz, ea) cans chicken broth

In large saucepan heat oil on medium-high
heat. Add ham & garlic, cook 1-2 minutes
until garlic is golden brown, stirring constantly.
Add paprika & cumin; cook & stir 1 minute or
just until seasonings are toasted. Stir in cream
cheese; cook & stir 1-2 minutes until cream
cheese is melted & mixture is well blended.
Add broth; stir – bring to boil; simmer on
medium-low heat 5 minutes, stirring
frequently. Serves 8

(recipe: myfoodandfamily.com)

Crockpot Amazing Mac & Cheese

1 (18 oz) box elbow macaroni (uncooked)
3 C. shredded Cheddar cheese
9 oz. cream cheese, cut into chunks
2 1/2 C. milk
1 (12 oz) can evaporated milk
salt/pepper, to taste

Pour all ingredients in crockpot; stir.
Cover & cook on Low 2 1/2 hours (stir
after 2 hours – if it’s too thick, add a little
milk, stir & continue cooking 30 minutes.

(recipe: simplemost.com)

Sausage Cheese Squares

1 (8 oz) tube refrigerated crescent
1 (8 oz) pkg. frozen fully cooked
breakfast sausage links, thawed/cut
into 1/2″ slices
2 C. shredded Monterey Jack cheese
4 large eggs
3/4 C. milk
2 T. chopped green pepper
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 425 degrees F.
Unroll crescent dough & place in an
ungreased 9 X 13″ baking dish – press
onto bottom & 1/2 inch up sides to form
a crust. Top with sausage slices & cheese.
Beat eggs in a bowl; add remaining
ingredients – mix & carefully pour over
cheese/sausages in pan. Bake, uncovered,
20-25 minutes until a knife inserted into
center comes out clean. Cut into 12 squares.

(recipe: tasteofhome.com)

Super Easy Lemon Butter Cookies

2 1/4 C. flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 T. butter, softened
1 (8 oz) pkg. cream cheese, softened
1 1/4 C. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 C. fresh lemon juice
1 tsp. vanilla
10 drops yellow food coloring
3/4 C. powdered sugar

In medium bowl whisk flour, baking
powder & salt. In large bowl using an
elec. mixer, beat butter & cream cheese
with sugar until light & fluffy (about 2
minutes). Beat in eggs, lemon zest &
juice, vanilla & food coloring. Beat in
dry ingredients until just combined.
Cover bowl with plastic wrap & refrigerate
until firm, at least 2 hours & up to over-
Preheat oven 325 degrees F.
Line a baking sheet with parchment
paper. Place some powdered sugar
in a shallow plate or pie tin.
Roll dough into 2 inch balls then roll
in powdered sugar. Let stand 2 minutes
until sugar is absorbed then re-roll in
powdered sugar (do not shake off excess).
Place cookies about 2 inches apart on
prepared sheet & bake 18-20 minutes
until cookies crackle on top & are set but
still slightly soft in center. Transfer to a
coolin rack & cool completely.
Makes 24 cookies

(recipe: delish.com)


Going through the recipes that come into my emails
there are a LOT of cookie and appetizer recipes – am
thinking of doing a blog for each one, just so I can
share them all with you!
Every once in awhile I need to state that the recipes
I feature on my blog are NOT my own – at the bottom
of each recipe is the site where I found it.

Our weather has been very cold but still CLEAR –
just a dusting of snow on the ground – YAY! Schedule-
wise, my days are pretty booked up for the next 2
weeks – sometimes that can make me feel a ‘tad’
anxious, but I’m doing well – my de-stresser is
knitting & crochet (of course – you knew that!).

It also seems to be a season of prayer for friends;
one of our church members just died Saturday –
he was 54 and five months ago got leukemia.
Another friend is awaiting test results for possible
cancer while yet another is having her thyroid
removed next week because of cancer. This is a
time, for those of us who put our trust and faith
in the Lord Jesus Christ, to draw nearer to the Lord,
pray more for others and let them know how much
they mean to you. Life is short and death is final – please
remember to let those you love and care for know
how much they mean to you.

Love and hugs;