Rolling with the ‘changes’

Sometimes life hands you changes – sometimes you’re READY and sometimes you’re not. We have had discussions with middle son about him moving back home (this was probably beginning of March). That time came & went – and is now back again. Looks like he will be making the move WITH HIS CAT this weekend. I don’t have a problem with said son – only two ‘possible’ problems: (1) youngest son & middle son do NOT get along AT ALL, (2) said cat has just been fixed – used to be a male and was fixed, perhaps, a little late – not looking forward to the possibility of a cat peeing in my house! Already had the discussion: cat pees – it’s GONE! I’ve spent a little time today moving things around in his room (where my computer is) – there is NOT enough room for him to bring back all he has (he acquired a LOT of furniture – I’ll let HIM figure that one out). Only room for a single bed and (maybe) 2 dressers (room is small). Husband took down the baby changing table & we carried that and the baby port-a-crib upstairs (with my babysitting at their house, we never had reason to use either one). Knowing this cat is coming has made me SUPER vigilant about looking at everything – especially my yarn & things I’m working on; guess I’ll be putting them in plastic bags (for safe keeping). We’ll see how this all turns out…(there is more to the story than I chose to share, just know that this move is necessary for the time being).

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

Coconut Bundt Cake

Cake:
1 1/2 C. butter
2 C. sugar
4 eggs
1 C. sour cream
1/2 tsp. baking powder
1 tsp. coconut extract *
1 3/4 C. flour
2 C. flaked coconut

Coconut Glaze:
1 C. powdered sugar
1/4 C. heavy cream (or more,
if you want it thinner)
1 tsp. coconut extract
1/2 C. flaked coconut (garnish)

Preheat oven 325 degrees F.
Generously grease & flour bundt pan.
In medium bowl mix flour & flaked
coconut. In large bowl using elec.
mixer, cream butter & sugar. Add
eggs & mix until mixture is light &
fluffy. Add sour cream, baking powder
& coconut extract – mix well. Add half
of flour mixture to creamed mixture;
mix well. Add remaining flour
mixture & mix until well combined.
Let cake batter rest 5 minutes.
Pour batter into prepared pan.
Bake 60-70 minutes until a toothpick
inserted near center comes out clean.
Cool 25 minutes in pan then invert
onto a serving plate. Frost with glaze.

Glaze:
Mix all glaze ingredients together in small
bowl using a spoon or whisk. Pour on top
of cake & let glaze drizzle down sides of
cake. Sprinkle top with coconut & serve.

*Poster used 2 tsp.

NOTE: Poster also suggests you grease &
flour bundt pan really well – she used
shortening instead of cooking spray. She
also doubled glaze recipe & toasted the
coconut.

(recipe: 5boysbaker.com)
————————————-

Seafood Casserole

8 oz. haddock, cleaned/skinned
(or any firm white non-oily fish)
1 lb. scallops (may be omitted)
1 lb. large shrimp, cleaned/deveined
3-4 cloves garlic, minced
1/2 to 3/4 C. heavy cream
1/2 C. shredded Swiss cheese
2 T. grated Parmesan cheese
paprika
salt/black pepper

Preheat oven 375 degrees F.
Spray a glass 7 X 11″ baking dish
with nonstick cooking spray. Cut
fish into about 1 1/2 inch chunks &
lay in dish. Add shrimp & scallops;
sprinkle with salt/pepper, to taste.
Add minced garlic on top. Pour
heavy cream over fish & add Swiss
cheese. Sprinkle top with paprika &
Parmesan cheese. Bake 15-20
minutes being careful to not over
bake so shrimp don’t over cook.
Serves 6

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

Crockpot Ham & Beans

1 (16 oz) pkg. dried Northern beans
1 C. cooked ham & meaty ham
bone (OR) 2-3 ham hocks
2 T. dried, minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & check for any
pebbles. Place beans in crockpot
& add remaining ingredients.
Cover in water until water reaches
about 2 inches above beans. Cover
& cook on High 2 hours then Low
for 4 hours. Remove meat from
bones & discard bones. Stir &
crush some of the beans to make
the dish creamier. Serves 4-6

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

Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

(recipe: mrfood.com)
———————————

Sweet Macaroni Salad

2 C. cooked (al dente) elbow
macaroni
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped sweet green pepper
2 C. cooked/chopped ham

Dressing:

1 to 1 1/2 C. mayonnaise (or Miracle
Whip)
3 T. granulated sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow prepared mustard
1 tsp. celery seed

In large bowl combine salad
ingredients – toss to mix. Combine
dressing ingredients in another
bowl & pour over salad – mix well
& refrigerate 3-4 hours.
Serves 8-10

(recipe: thesouthernladycookscom)
——————————-

(the name of this enticed me!)
Southern Jezebel Dip
(sweet & spicy)

2 C. apricot preserves
1/4 C. horseradish sauce
1 tsp. dry mustard
black pepper, to taste
1 (8 oz) pkg. cream cheese

Dippers: crackers or pita chips

Place block of cream cheese
on a serving plate. Mix first 4
ingredients together & pour
over cream cheese.
Serve with crackers or pita chips.

(recipe: recipelion.com)
—————————-
Chicken Fried Rice

Chicken:
1 T. olive oil
1 1/2 lb. chicken breasts
2 T. soy sauce
2 T. hoisin sauce
1/2 tsp. ground ginger
1/2 yellow onion, finely diced
1/2 C. water

Fried Rice:
1 T. olive oil
2 eggs
3 C. day old cooked rice
12 oz. pkg. frozen peas & carrots
1 T. soy sauce
1 T. hoisin sauce
salt/pepper, to taste
1/2 C. green onions, chopped

Place chicken & all (chicken) ingredients
in a skillet over medium heat. Cover &
let simmer until cooked through, 6-7
minutes per side until internal temperature
of chicken is 165 degrees F. Remove from
skillet, shred & place back in skillet.

Rice:
In large wok (or skillet) heat oil over medium-
high heat then crack 2 eggs in center &
scramble – salt & pepper, to taste. Once
eggs are scrambled, add cooked rice,
chicken & onions, frozen peas/carrots, soy
sauce, hoison sauce, salt/pepper. Stir fry,
mixing all ingredients together. Stir in green
onions. Taste & adjust seasonings. Remove
from heat & serve. Serves 6

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

Buttermilk Blueberry Explosion Cake

1/2 C. unsalted butter, softened
1 C. sugar
2 tsp. lemon zest from 1 large lemon
2 large eggs, room temp.
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. salt
2 C. fresh blueberries
3/4 C. buttermilk
(optional: sugar for top)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl using elec. mixer cream
butter, 1 C. sugar & lemon zest
until light & fluffy. Add in eggs &
vanilla – mix to combine. In another
bowl, whisk flour, baking powder &
salt.* Gradually add flour mixture to
wet batter with a tablespoon of sugar.
Pour batter into prepared pan &
bake 40-45 minutes. (check with a
toothpick for doneness) – return
pan to oven a few more minutes if
necessary. Let cool at least 15 minutes
before serving.

(recipe: thebakingchocolatess.com)

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

Our weather has finally turned a corner,
so to speak – it’s sunny and 59 degrees F!
(rain in the forecast for later tonight and
through Sunday – then, Monday it says
“chance of snow showers”…ugh)

I’ve been watching our gas prices go up
& down – yesterday (early) it was $2.79/9
then dropped to $2.59/9…then last night
it was back up to $2.79/9…what??? Kinda
like: if you see a good price JUMP ON IT
because it will change quickly! Crazy!

Here’s hoping you’re having a good week
so far. Keep on keepin’ on – better to keep
plugging ahead than falling behind, right?

Hugs;

Pammie

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It’s Saturday – again!

Here we are in the beginning of April – it’s very nicely sunny out, not very breezy and 32 degrees F., a light dusting of snow on the ground. It seems to be the ‘norm’ lately for us to get a light dusting almost every day – good thing is: it melts! Looking at the coming week, snow again Monday night/Tuesday morning and again on Thursday. Oh well – living in Michigan all my life, you come to sort of EXPECT it!

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

Brown Sugar Caramel Pound Cake

1 1/2 C. butter, softened
2 C. light brown sugar, packed
1 C. granulated sugar
5 large eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. whole milk
1 (8 oz) bag toffee chips
1 C. pecans, chopped
=
Caramel Drizzle:
1 (14 oz) can sweetened condensed
milk
1 C. brown sugar
2 T. butter
1/2 tsp. vanilla

Preheat oven 325 degrees F.
Spray (12 C.) Bundt cake pan with
nonstick cooking spray (or grease &
dust with flour). Beat butter until
creamy; add sugars, beating until
fluffy. Add eggs, one-at-a-time. In
medium bowl combine flour, baking
powder & salt. Add flour mixture to
batter, alternately, with milk – beat
until just combined. Stir in toffee
chips & pecans – spoon batter into
prepared pan & bake 85 minutes
until a wooden toothpick inserted
near center comes out clean.

NOTE: To prevent excess browning,
cover cake with foil while baking.
Let cake cool in pan 10 minutes.
Remove from pan & let cool
completely on wire rack. Prepare
Caramel drizzle & spoon over cooled
cake.

Caramel Drizzle:
In medium saucepan combine cond.
milk & brown sugar – bring to boil over
medium-high heat, whisking frequently.
Reduce heat, simmer 8 minutes, whisking
frequently. Remove from heat; whisk in
butter & vanilla. Let cool 5 minutes
before using.
NOTE: Make sure to drizzle the caramel
while STILL HOT

(recipe: cookandbliss.com)
———————————

Crockpot Ham & Cheddar Quiche

2 refrigerated pie crusts
2 1/2 C. shredded Cheddar cheese,
divided
1 C. chopped, cooked ham
4 green onions, chopped (plus
extra for garnish)
6 eggs
1 C. whipping cream
1/4 tsp. salt
1/4 tsp. black pepper
(optional: 1/8 tsp. ground nutmeg)

Lightly spray insides of crockpot with
nonstick cooking spray. Arrange pie
crusts in bottom of crockpot – trim
crust should overlap slightly & be
about 2 inches up sides. Cover &
cook crust 1 1/2 hours on High. Evenly
arrange cheese, green onions & ham
over crust. In a bowl mix eggs, whipping
cream, salt/pepper (& nutmeg, if using)
pour into pie crust & sprinkle remaining
cheese on top. Cover & cook on High
an additional 1 1/2 hours until filling
is set completely. Uncover – let stand
5 minutes. Garnish with additional
chopped green onions, if desired.
Serves 6

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

Breakfast for Dinner

1 lb. ground pork sausage,
browned/drained
1/2 C. green onions, chopped
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded/
diced
2 tomatoes, chopped
2 C. shredded mozzarella cheese
1 C. Bisquick baking mix
1 dozen eggs, beaten
1 C. milk
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Spray a 3 quart casserole dish
with nonstick cooking spray. Layer
cooked sausage, onions, peppers,
tomatoes & cheese. In large bowl
whisk remaining ingredients &
pour over casserole in dish. Bake,
uncovered, 55-60 minutes until
set & top is golden. Let stand
10 minutes before serving.
Serves 6-8

(recipe: gooseberrypatch.com)
—————————-
Chicken Puffs (appetizers)

2 (3 oz, ea) pkgs. cream cheese,
softened
3 T. butter, melted/divided
1 1/2 C. diced, cooked chicken
2 T. milk
1/2 tsp. garlic powder
1/8 tsp. salt
1/4 tsp. black pepper
2 T. minced onion
2 T. diced pimentos
2 (8 oz, ea) tubes crescent rolls

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
In large bowl mix cream cheese &
2 T. melted butter. Add chicken,
milk, garlic powder, salt/pepper,
minced onion & pimentos – mix
well. Separate each pkg. rolls into
four rectangles. Spoon chicken
filling into center of each rectangle,
distributing filling evenly – bring
ends up, pinch closed & twist; brush
each with 1 T. melted butter. Place puffs
on prepared sheet & bake 12-15 minutes
until golden brown. Serves 8

Note: You can use all white meat
chicken/all dark or a combination
of both.

(recipe: mrfood.com)
——————————-

Spring Chicken Pasta Salad

8 oz. penne pasta, cooked accordg.
to pkg. directions – slightly cooled
1 (7 oz) container prepared pesto
sauce
2 C. cooked chicken chunks
4 plum tomatoes, cut into chunks
1/2 tsp. salt
1/4 tsp. black pepper
2 T. pine nuts

In large bowl place pasta; add pesto
sauce & toss to coat. Add remaining
ingredients (except pine nuts) &
toss until thoroughly combined.
Cover & chill 1 hour. Before serving,
sprinkle top with pine nuts.
Serves 4

(recipe: mrfood.com)
—————————

15-minute Ham Fried Rice

1 C. cooked/chopped ham
2 bags Steamfresh White Rice
with veggies – cooked
(Uncle
Ben’s)
2 eggs
salt/pepper, to taste
soy sauce, optional

Heat ham in large skillet; add
cooked rice w/veggies. Make
a well in center of skillet & add
the eggs, salt/pepper – scramble
eggs in center & gradually mix into
rice/ham mixture. Serve with
soy sauce, if desired. Serves 4

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

Crunchy Cinnamon French Toast

4 eggs
1 C. milk
3 tsp. ground cinnamon
1 tsp. ground nutmeg
1 C. crushed corn flakes cereal
about 12-14 slices bread –
your choice; Texas toast works
very well)

Heat a large frying pan or skillet
to medium heat & spray with
nonstick cooking spray (or use
1 T. butter to coat pan). Pour
crushed cereal into a pie plate.
In a medium bowl mix eggs, milk,
cinnamon & nutmeg – transfer to
another pie plate. Dip 1 slice bread
into egg mixture to coat, then dip
in corn flakes. Place coated bread
in skillet & cook until both sides
are light brown, about 2 minutes
for each slice. Serves 8

(recipe: ourtableforseven.com)

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

Later today husband & I are going to a
“Farewell” lunch/dinner for a couple
who’ve been in our Sunday School class
a good 15+ years – they’re moving down
South to be with their kids & grands. We
were asked to bring a main dish + a side
or dessert. I have a terrible time deciding
what to bring (I know-right? All the recipes
I post/view per week…oh well). I finally
decided on a bucket of Kentucky Fried
Chicken and a Blueberry Pudding Cake
(bought it – already made). I know there
will be tons of various salads and probably
lots of desserts. Some people do the big
crockpot of spaghetti or Tuna Noodle –
not really fond of either. I figured most
people like fried chicken and I cut the
cake into small pieces (you always want
to try SEVERAL desserts, right?). The
best thing is: I don’t have to cook dinner!
(not guessing there will be any leftovers
of the chicken). I’ve also learned with
all these dinners – make/buy something
YOU like, cause you’ll probably end up
bringing some home (I love the blueberry
cake thing – wink).

Well, we’ve had a rather relaxing week of
“Son NOT moving back home” – that sounds
terrible, but we’ve gotten into a rather
comfy ‘niche and really didn’t want to add a
CAT to our comfort. I like cats but – (I’ll leave
it at that).

Hope you’re enjoying your weekend –
take a nice rest/nap, eat/drink something
that makes you feel comfy – take a little
time for YOU!

Hugs;

Pammie

Last day for EASTER recipes!

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
The Perfect Cream Pie Bars

Dough:

2 C. flour
1/2 C. sugar
4 eggs yolks
1 1/2 sticks butter, room temp,
slightly melted
2 tsp. baking powder
2 tsp. vanilla

Filling:

4 egg whites
2 C. plain Greek yogurt
1/2 C. strawberry yogurt
1 3/4 C. sour cream
1 1/4 C. sugar
5 T. flour (heaping)
zest from 1 lemon
2 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Dough:
Mix all dough ingredients just
until combined (do not over mix).
Divide in half – spread half on
bottom of prepared dish. Bake
10-15 minutes. Cool slightly.

Filling:
Whisk egg whites until stiff peaks
form. In large bowl mix yogurt with
sour cream, sugar, lemon zest, vanilla
& flour – gently fold in egg whites.
Pour filling onto baked/cooled dough.
Crumble other half of dough over top
of filling. Bake 30 minutes until top
is golden. Cool to room temp;
refrigerate 2 hours. Serve chilled.

(recipe: recipelion.com)
——————————–
3-Bean Salad


2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
—————————
Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
——————————
Crispy Green Beans

1 C. Panko bread crumbs
1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs
1 1/2 lb. fresh green beans,
trimmed

Preheat oven 425 degrees F.
Spray a baking spray with nonstick
cooking spray. In a shallow dish
combine bread crumbs, Parm. cheese,
garlic powder, salt & cayenne pepper –
mix well. In another shallow dish whisk
eggs. Coat each green bean in egg, then
coat completely in bread crumb mixture.
Place in a single layer on sheet & spray
with nonstick cooking spray. Bake
12-15 minutes until golden brown &
crispy. Serve immediately.
Serves 6

(recipe: mrfood.com)
——————————
Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

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

Hoping all your Easter plans are coming together nicely!

Hugs;

Pammie

Published in: on March 31, 2018 at 9:56 am  Leave a Comment  
Tags: , , , ,

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

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

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

One more shot at Game Day recipes!

Knowing that some of you just ‘might’ need a few quick recipes – here’s a few more:

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

Buffalo Chicken Pizza

3/4 lb. chicken breast cutlets
2 tsp. grill seasoning (recommend
McCormick Montreal Seasoning)
1 pizza dough (store bought)
cornmeal or flour (for handling dough)
2 T. butter
1 T. Worcestershire sauce
2-3 T. hot sauce
1/2 C. tomato sauce
1 C. shredded Monterrey Jack
cheese
1/2 C. blue cheese crumbles
3 scallions, thinly sliced

Preheat oven 425 degrees F.
Preheat grill pan to high.
Place chicken on a plate & drizzle
olive oil over chicken then season
with grill seasoning. When grill is
hot, add chicken & cook 3 minutes
on each side. Stretch dough to form
pizza using cornmeal or flour to help
you handle it. (NOTE: If you let it
rest & warm up a few minutes it
will handle even easier.) Set pizza
dough on pan & clean board. In medium
skillet over medium heat, melt butter &
stir in Worc. sauce, hot sauce & tomato
sauce. Remove chicken from grill &
thinly slice it. Add chicken to sauce &
stir to coat. Cover dough with saucy
chicken, cheeses & scallions. Bake
18 minutes until crisp. Serves 4

(recipe: foodnetwork.com)
——————————–
Dr. Pepper Meatballs

approx. 2 lb. frozen meatballs
1 (12 oz) can Dr. Pepper soda/pop
1 C. ketchup
1/2 C. brown sugar (dark or light)
2 T. apple cider vinegar
1 tsp. granulated garlic

In Dutch oven or large pot combine
all ingredients EXCEPT meatballs.
Stirring constantly, bring to boil over
medium-high heat. Carefully add
meatballs & stir to coat. Continue
to cook over medium heat until sauce
has reduce by at least half & is thick
(about 20 minutes), stirring every so
often to prevent meatballs from burning.
Serve as is or over rice, as a meal.

(recipe: southernplate.com)
———————————
Hawaiian Meatball Sliders
(oven AND crockpot recipe)

Sliders:
2 lb. lean ground beef
2 C. bread crumbs
2 eggs
1/3 C. minced onion
3 slices thick bacon (or 3 slices thin),
chopped in food processor until it’s
like a paste
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. fresh ground nutmeg
1 1/2 C. milk
=
Sandwiches:
2 pkgs. King’s Hawaiian Jalapeno rolls,
12 count
1 oz. bottle King’s Hawaiian original
BBQ sauce

In large bowl add all slider ingredients
(except milk) – knead using your hands
until well mixed. (If you find a large
piece of bacon or onion, pick them out
& discard). Add milk & knead again until
all milk is absorbed into meat mixture. Let
bowl rest 30 minutes (or refrigerate
overnight).

Preheat oven 375 degrees F.
Use about 2 heaping tablespoons of meat
mixture for every meatball – dip your hands
into ice water & gently form a meatball –
place on a cookie sheet – repeat with
remaining meat mixture. Bake 20 minutes
then check to see if they are done – internal
temperature should be 160 degrees F. If
they’re not done, bake another 5 minutes &
check again. When all meatballs are cooked,
remove from oven*. Add 1/2 bottle BBQ sauce
to crockpot; place meatballs gently over sauce.
Pour remaining bottle over balls, stirring to
gently coat. Cook on Low 4 hours.
=
Assembly:

Split 24 Kings Hawaiian Jalapeno rolls in half.
Add 1 meatball to each & cover with top of
roll. Run a small skewer through top of roll
& through meatball to bottom to keep sand-
wiches together. Makes 24

*If you are planning on freezing them, let them
cool & store in airtight freezer containers.

(recipe: restlesschipotle.com)
———————————-
Crustless Skillet Pepperoni PIzza

1 3/4 C. shredded mozzarella cheese
1/4 C. freshly grated Parmesan cheese
10 slices pepperoni
1/2 tsp. oregano
pinch red pepper flakes
1 tsp. chopped parsley
1/2 C. marinara sauce, heated (for dipping –
optional)

In a 8″ non-stick skillet over medium heat,
add mozzarella in an even layer. Top with
Parm. cheese & pepperoni – cover with a
glass lid & cook until cheese is completely
melted & edges are golden. Top with
oregano & red pepper flakes – remove from
heat. Let cool 3 minutes before sliding onto
a plate. Garnish with parsley & slice. Serve
with marinara, for dipping. Serves 1

(recipe: delish.com)
—————————————
Crockpot Creamy Ranch Bean Dip

1 (16 oz) can refried beans
1 (15.5 oz) can pinto beans, drained/
rinsed
16 oz. sour cream
3 C. shredded sharp Cheddar cheese,
divided
1 oz. pkt. ranch dressing mix

For Serving:
2 C. salsa
corn chips

Place refried beans, pinto beans, sour
cream, 1 C. cheese & ranch dressing mix
in crockpot. Stir & flatten out. (for a neater
look – use a wet paper towel to clean up
the edges of the crockpot). Sprinkle
remaining cheese & top. Cover & cook
on High 2 to 2 1/2 hours until hot &
bubbly. Serve with salsa & chips
Serves 10

(recipe: themagicalslowcooker.com)
——————————————-
(Crockpot) Tamale Dip

3/4 C. shredded Cheddar cheese
1/2 C. shredded Monterrey Jack
cheese
8 oz. cream cheese, cubed
2 cloves garlic, minced
1/2 jalapeno pepper, minced
1 (15 oz) can enchilada sauce
1 C. canned whole kernel corn, drained
1 C. shredded rotisserie chicken
1 T. chili powder
kosher salt/ground black pepper
freshly chopped cilantro (garnish)

tortilla chips – for dipping

Combine all ingredients except
cilantro in crockpot. Cover & cook
on Low 2 hours, stirring occasionally.
Season with salt/pepper to taste.
Just before serving, garnish with cilantro.
Serve with tortilla chips
Serves 8-10

(recipe: delish.com)
========================

Our weather today is dicey – when we left for
church it was 30 degrees F. with a light powdered
sugar-like snow falling. When we got out of church
it was 23 degrees and reports of 3-6 inches of snow
during the day/evening. Got a text from the pastors
saying due to weather conditions, they’re cancelling
church (nothing to do with football). I’ll miss going
to choir practice, but was NOT looking forward to
what the road conditions would be when I got out
around 7:15 p.m. (I’m not into football & neither is
my husband, so we’re not going to be watching BUT
he IS looking forward to me making Nachos for
dinner, so that’s something to look forward to!).

I also noticed driving to church that our gas prices
have dropped back down (they were $2.49/9, then
jumped to $2.64/9) now they’re back to $2.49/9
– YAY!

It’s nice to know that, for a change on a Sunday,
I get to lounge around in my comfy clothes & relax!
Hope you have a relaxing rest of the day!

Hugs;

Pammie

Football Recipes!

I’m not a fan of football but I DO know lots of people love getting together to watch (or not) and EAT! Here are some recipes I hope you can use:

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

Bacon-wrapped Water Chestnuts

2 (8 oz, ea) cans water chestnuts, drained
1 lb. lean bacon, cut in half
1 1/2 C. brown sugar
1 C. ketchup
1/4 C. soy sauce

toothpicks

Preheat oven 350 degrees F.
Soak water chestnuts in soy sauce
15 minutes, stirring a few times to
make sure they are fully coated;
remove from soy sauce (reserve
soy sauce. Wrap 1/2 strip of bacon
around each & secure with toothpicks.
Place, toothpick sides up, in a 7 X 11″
glass baking dish. Bake 25-35 minutes
until desired crispness. Remove from
dish & drain grease – place chestnuts
back in dish. In a small bowl add
ketchup & brown sugar to reserved
soy sauce -stir well to combine. Pour
sauce evenly over chestnuts to coat.
Bake an additional 20-30 minutes.

(recipe: dearcrissy.com)
——————————-

Bacon Cheddar Bites

1 C. milk
1/2 stick butter
1 C. flour
4 eggs
8 slices bacon, cooked crisp &
crumbled
1/3 C. thinly sliced scallions
1 C. shredded Cheddar cheese
3/4 tsp. salt

Preheat oven 350 degrees F.
Spray 2 baking sheets with
nonstick cooking spray. In medium
saucepan over medium heat
combine milk & butter until
butter is melted & mixture is hot.
Add flour & stir vigorously using
a wooden spoon, until mixture
forms a ball. Remove from heat;
stir in 1 egg until mixture is smooth.
Repeat with remaining eggs, adding
1 egg at a time, until thoroughly
combined. Stir in remaining
ingredients. Drop mixture by
teaspoonfuls onto prepared sheets.
Bake 15-18 minutes until puffed &
golden brown. Serve warm.
Makes 36

(recipe: mrfood.com)
——————————–

Garlic Bread Pizza Dip

2 C. shredded mozzarella cheese,
divided
1 (8 oz) pkg. cream cheese,
softened
1/2 C. ricotta cheese
1/4 C. plus 1 T. Parmesan cheese,
divided
1 T. Italian seasoning
1/2 tsp. crushed red pepper flakes
kosher salt
1 can refrigerated biscuits (like
Pillsbury Grands)
2 T. olive oil
3 cloves garlic, minced
1 T. finely chopped parsley
1/4 C. pizza or marinara sauce
1/4 C. mini pepperoni

Preheat oven 350 degrees F.
Dip:
In large bowl combine 1 1/4 C.
mozzarella, cream cheese, ricota,
1/4 C. Parmesan, Ital. seasoning
& red pepper flakes – season with
salt; stir to combine.
Half biscuits & roll into balls. Place
in a skillet in a ring. In small bowl
combine olive oil, garlic & parsley-
brush on biscuits. Place dip inside of
ring & spoon over marinara. Top
with remaining 3/4 C. mozzarella &
mini pepperoni – sprinkle top with
remaining T. Parmesan. Bake about
30 minutes until biscuits are golden &
cheese is melted. (Brush biscuits with
more olive oil halfway through, if
necessary). Blot any grease from
pepperoni; let cool 10 minutes before
serving. Serves 8

(recipe: delish.com)
—————————-
Jalapeno Popper Dip

8 oz. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1 tsp. garlic powder
10 slices chopped, cooked bacon
2 jalapeno peppers, (seeded – if you
want to cut the heat), chopped
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack
cheese
kosher salt
ground black pepper

Preheat oven 350 degrees F.
In large bowl stir cream cheese,
mayo, sour cream, garlic powder,
most of cooked bacon (reserve
some for topping), most of jalapenos
(reserve some for topping), 1 C.
Cheddar cheese & 1 C. Monterrey
Jack cheese -season with salt/pepper.
Transfer mixture to a skillet for baking
& sprinkle top with remaining bacon,
Cheddar & Monterey & jalapenos.
Bake 15 minutes until bubbly &, if
desired, broil 3 minutes to brown top.
Serves 4-6

(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 (garnish)

Toasted baguette slices, for dipping

Preheat oven 350 degrees F.
In large skillet over medium heat
cook bacon until crispy; drain (reserving
1 T. grease) set aside bacon. Melt butter
in same skillet; add onions & cook until
soft & golden, about 10 minutes. In large
bowl combine cream cheese, sour cream,
Worc. sauce & garlic powder: beat, using
elec. mixer, until light & fluffy then
season with salt/pepper. Fold in cheeses,
crumbled bacon & onions. Transfer to
a small baking dish & bake until bubbly,
about 20 minutes. Garnish top with
parsley & serve warm. Serves 6

(recipe: delish.com)
——————————
Pretzel Dogs

12 hot dogs
1 pkg. pizza dough, cut into 12
1/2 inch wide strips
3 T. baking soda
1 container French’s Crispy Jalapenos,
crushed (like French’s Fried onions)
=
Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper.
Boil hot dogs in water 3 minutes; remove
& pat dry – reserve 1 C. hot dog water.
Wrap a piece of dough around each hot
dog in a spiral. In a small bowl stir baking
soda into 1 C. hot dog water. Dip each
dough-wrapped hot dog into this mixture
then roll in crushed Jalapenos. Place on
a parchment-paper lined baking sheet &
bake 10 minutes until golden brown.
Serve with mustard & ketchup. Makes 12

NOTE: poster said recipe called for 12 hot
dogs & 1 pkg. pizza dough but she was
able to use 16 hot dogs & cover them all.

(recipe: hungryhappenings.com)
———————————-
Beer-Cheese Stuffed Pretzels

Pretzels:

1/2 C. warm water
2 T. light brown sugar
2 1/4 tsp. active dry yeast (1 pkt)
1 C. beer
1/2 C. unsalted butter (8 T)
1 1/2 tsp. sea or kosher salt
4 1/2 C. flour
3 quarts water (for boiling pretzels)
2/3 C. baking soda (for boiling pretzels)
1 egg, beaten (for brushing before baking)
=
Beer Cheese:

1 lb. Cheddar cheese, cubed
1 lb. natural Swiss cheese, cubed
1 clove garlic
1 tsp. dry mustard
1-2 tsp. Worcestershire sauce
8 oz. beer
2 T. heavy cream

1 scallion, chopped
=
Pretzel Dough:
Combine water, brown sugar & yeast
in bowl of a stand mixer – mix using
dough hook until combined; let stand
5 minutes. Add melted butter, beer,
salt, flour to mixture – mix on Low
speed until combined. Increase speed
to Medium & continue kneading until
dough is smooth & begins to pull away
from sides of bowl (3-4 minutes). If dough
appears too wet, add more flour (1 T. at
a time) Remove dough from bowl, place
on a flat surface & knead into a ball using
your hands. Coat a large bowl with canola
oil – add dough & turn to coat dough with
oil. Cover using a clean towel or plastic
wrap & place in a warm spot until dough
doubles in size – about 1 hour.

Filling:
Using food processor, add cheese, garlic,
dry mustard, Worcestershire sauce, beer &
cream – blend until smooth. Place mixture
in a piping bag fit with a large circular tip.*
=
Preheat oven 425 degrees F.
Bring a large pot of water to a boil. Divide
pretzel dough into 8 equal balls I roll each
out into a rectangle (about 11 X 3″). Pipe
beer cheese in a thick line the length of each
dough piece. Starting with the opposite side,
roll dough into a log, enclosing the filling
inside. Pinch seams together & very gently
roll dough using your hands to form an even
cylinder, fully enclosing the filling. Take the
2 ends of each cylinder & form into a circle
that is overlapped by a couple inches of
cough on either side – twist the ends &
lay over the opposite side to form a pretzel
shape – press to seal. Slowly add baking soda
to boiling water; boil pretzels in water
solution, 2 at a time, for 30 seconds, splashing
tops with warmed water using a deep spoon.
Remove pretzels using a large flat slotted
spoon. Place 4 pretzels on a baking sheet;
brush tops with egg wash & season liberally
with sea salt & more grated Cheddar cheese.
Bake 15-18 minutes until pretzels are golden.
Let cool 5 minutes; sprinkle with chopped
scallions & serve. Makes 8 pretzels.

To re-heat pretzels:
Heat 15 minutes in 350 degrees F. oven

If you want a bit more beer cheese – add
a little more cream to mixture, making it
more of a dipping consistency.

(recipe: geniuskitchen.com)

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

Today is another “go to grandson’s flag
football game” day – he does really well;
he’s very fast – made several great plays.
His team won (with his pass) 18-13! YAY!
(Of course, I also get to keep the baby
amused while his brother plays – felt bad,
baby woke up with a slight fever and you
could tell he really didn’t feel quick up to
playing, so we cuddled a bit).

I noticed that gas prices went up a bit,
from $2.49/9 to $2. 64/9 – maybe they’re
thinking people will be traveling to see
the game or party??? Just a thought –

Weather-wise it’s lightly snowing (more
like powdered sugar) – temperature is
22 degrees F. (with wind chill, feels like
12 degrees F.) We were bundled up while
walking to & from the ‘dome’ (looks like
a giant inflated golf ball from the outside
but it’s nice & warm and we don’t get
snowed on, so it’s good!).

Got a call from a lady at church who’s saving
a big box of yarn for me; I told her she called
at the perfect time as a week from now I’ve
scheduled a “Yarn Swap” for my group – they
will be thrilled to get her yarn! She just wanted
to know that it would be USED – I guaranteed
her it definitely will be! (I love these opportunities
to see new-to-me yarns…as if I need more, right?)
Hehehe – yes, I have a large ‘Stash’ but it gets used
so I’m not feeling guilty at all!

Enjoy your weekend & stay warm (& healthy!);

Hugs;

Pammie

Busy Monday

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

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

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

Banana Cake

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

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

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

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

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

Creamy Wild Rice/Chicken Soup

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

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

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

Crockpot Cranberry/Orange Pork
Roast

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

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

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

Spicy Hot Sausage Balls
(appetizer)

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

Serve with your favorite type
of mustard, for dipping

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

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

(recipe: mrfood.com)
—————————–

Baked Bean Chili Casserole

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

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

(recipe: allrecipes.com)
——————————-

Crockpot Ham & Beans

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

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

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

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

Oatmeal Chocolate Chip Quick Bread

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

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

(recipe: ourtableforseven.com)

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

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

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

Hugs;

Pammie

Craft Update

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

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

Salmon pink & white ‘needy’ scarf (done)

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

Most recently started Teal & White baby blanket

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

Strawberry Cream Cheese
Icebox Cake

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

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

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

Tomato Balsamic Chicken
(Crockpot)

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

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

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

(recipe: tasteofhome.com)
——————————-

Crispy Fried Parmesan Turkey
Cutlets

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

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

(recipe: iwashyoudry.com)
——————————–

Hot & Sour Soup

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

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

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

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

Winter Black Bean Salsa

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

Tortilla chips – for dipping

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

(recipe: kraftrecipes.com
—————————

Grandma’s Deviled Eggs

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

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

(recipe: mrfood.com)
——————————-

Butterscotch Cheesecake Bars

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

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

(recipe: gooseberrypatch.com)

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

Have a great day!

Hugs;

Pammie