a little ‘this’ & ‘that’ . . .

Just before we started serving the food last night – the lovely lady with me cooked all of the spaghetti & meatballs. We had a good evening – the weather held; I’m guessing we had about 50-60 people attending. LOTS of leftovers! The kids loved it – strange thing: I was the only one to make brownies – made two 9 X 13″ pans frosted w/Christmas sprinkles. We had TONS of cookies – almost all the same kind: sugar with sprinkles or frosting (if that was your ‘thing’ you were in cookie heaven!) I didn’t even get a taste of my brownies – they went fast!

Just heard the weather report for tomorrow: 6-8/9 inches of the white stuff! YUCK! SOooooo glad I don’t have to be anywhere! Husband & I went for our ‘regular’ (every 3 month) doctor check up – I’m doing just fine! YAY! (that’s what I thought, too, but it’s nice to have your doctor confirm it!). Did a little shopping, so we’re ‘good’ if we get the snow – even stopped & bought a paperback so I have something to read!

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

Cake Mix Peanut Butter Bars

1 C. peanut butter
1/2 C. water
1 large egg
1 box yellow cake mix

Frosting:
1 stick margarine (1/2 C) softened
1/4 C. milk
1-2 tsp. vanilla
3 T. cocoa
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
cooking spray. In large bowl
combine peanut butter, water &
egg; stir until smooth. Stir in dry
cake mix until well blended –
spread into prepared pan. Bake
20-25 minutes until puffed &light
brown – cool completely.

Frosting:
Mix all frosting ingredients in
a bowl using elec. mixer until
smooth. (add more powdered
sugar or milk until you reach
desired consistency). Spread
on top of bars

(recipe: sixsistersstuff.com)
—————————
Hamburger/Potato/Cheese Casserole

5 large russet potatoes, peeled/sliced
1/4 – 1/2 inch thick
2-3 T. chopped onions
1 lb. ground beef
salt/pepper

Cheese sauce:
2 C. milk
3 T. butter
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. shredded sharp Cheddar
cheese
(ketchup – optional condiment)

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. casserole dish
with nonstick cooking spray.
In a skillet brown hamburger &
onion; drain. Place a layer of sliced
potatoes in prepared dish, top with
half hamburger/onion mixture (salt
& pepper, to taste). Repeat layers
of potatoes/hamb. mixture (salt/
pepper).
Prepare cheese sauce:
In saucepan melt butter over
medium-high heat. Add flour &
salt/pepper – stir to blend. Add
milk; stir with whisk to incorporate
butter/flour mixture. Reduce heat,
stir until thickened & bubbly. Remove
from heat & add shredded cheese – stir
until cheese melts then pour over
hamb/potatoes in dish. Push potatoes
around in cheese sauce in all crevices
so they’re well coated. Cover & bake
1 1/2 hours, until potatoes are tender &
top is browned. (Poster notes that she
removes covering last 20 minutes of
baking time to help brown the top).
NOTE: even using the leanest of
ground beef, you can end up with
little pools of grease on top – just
spoon them off – it doesn’t mean it’s
greasy – just cheesy.

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

Crockpot White Bean Chicken Chili    

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

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

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

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

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

Crockpot Buffalo Chicken Pasta

3 whole boneless skinless chicken
breasts cut into bite-sized pieces
(can also use chicken tenderloins)
1 (10.5 oz) can cream of chicken soup
3/4 C. Buffalo wing sauce
2 C. sour cream
1/2 C. ranch salad dressing
1 C. mozzarella cheese, shredded

16 oz. penne pasta

Spray insides of crockpot with
nonstick cooking spray. In small
bowl mix soup & buffalo wing
sauce. Place chicken in crockpot;
pour soup/wing sauce over chicken,
toss to coat. Cover & cook on Low
6 hours, stirring once in middle of
cooking time (if you can.) When
chicken is done cooking, cook
pasta accordg. to pkg. directions.
Add ranch dressing, sour cream &
mozzarella cheese into chicken –
stir well. Drain pasta & add to
crockpot – mix well. Serves 8

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

Buttery Blueberry Breakfast
Bake

2 C. flour, divided
2 C. fresh blueberries
1 C. sugar (plus extra for
sprinkling on top of cake)
1/2 C. buttermilk*
1/2 C. (1 stick) unsalted butter,
softened
1 lemon, zested & juiced
1 large egg, room temp.
2 tsp. baking powder
1 tsp. vanilla
1 tsp. kosher salt

Preheat oven 350 degrees F.
Lightly spray a square baking dish
with nonstick spray. In medium
bowl whisk 1 3/4 C. flour, baking
powder & salt. In large bowl using
elec. mixer, cream butter, sugar &
lemon zest 3-5 minutes until fluffy
& lightened in color. Add egg &
vanilla; continue to beat until
incorporated. Take turns adding
buttermilk & flour mixture until
all is combined. Toss blueberries
in remaining 1/4 C. flour until
coated, then fold into batter.
Pour batter into prepared pan &
sprinkle 1-2 T. sugar on top. Bake
40 minutes until a toothpick
inserted into center comes out
clean. Remove from oven & let
cool before serving.
Serves 12-16

*If you don’t have buttermilk:
Place 1 T. vinegar or lemon
juice in a 1-cup measuring cup &
fill with enough milk to reach the
1/2 C. line. Stir & let stand 5
minutes – now you have buttermilk!

(recipe: 12tomatoes.com)
====================

Just put a phone call in to our man
who plows our driveway, asking him to
please MAKE SURE & plow our drive if
we get over 3 inches (last time we probably
had 2 & he didn’t come….sigh). I’ve mentioned
before that we have a short, rather steep drive
so if there’s any amount of snow on it, it becomes
VERY difficult to get up it so plowing really helps.

Hope you are all in good health & enjoying this
beginnings of February – hard to believe we’re
already into the second month of the new year!

Hugs;

Pammie

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Wow – an entire WEEK’s gone by!

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

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

Fluffy S’Mores Dip

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

graham crackers, for dipping

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

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

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

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

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

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

Crockpot Corn Chowder w/Bacon

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

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

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

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

cooked rice for 4

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

(recipe: perdue.com)
——————————–

Cheese & Broccoli Soup

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

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

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

Cherry Bubble Breakfast Bake

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

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

(recipe: mrfood.com)

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

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

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

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

Hugs;

Pammie

It’s FRIDAY!

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

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

Cran-Apple Muffins

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

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

(recipe: tasteofhome.com)
———————————

Crockpot Chicken ‘n Stuffing

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

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

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

Ham & Cheese Breakfast Casserole

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

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

(recipe: fromthepod.com)
—————————-

Beef Minestrone Soup

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

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

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

Crockpot Cola Ham

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

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

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

Better-than-takeout Fried Rice

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

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

You can substitute cooked shrimp
for the chicken, if desired

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

Apple-Filled Pound Cake

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

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

(recipe: mrfood.com)

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

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

Enjoy your day!

Pammie

Beautiful but chilly day!

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

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

Caramel Pecan French Toast
(4 hour or overnight recipe)

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

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

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

(recipe: mrfood.com)
————————-

Baked Chicken ChimiChangas

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

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

(recipe: tasteofhome.com)
———————————

Crockpot Shepherd’s Pie

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

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

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

Winter Rice

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

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

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

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

Cooked white or brown rice
to serve 4

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

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

Crockpot Clam Chowder

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

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

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

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

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

Lemon Blossoms
(mini cupcakes)

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

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

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

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

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

(recipe: cookandbliss.com)

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

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

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

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

Hugs;

Pammie

Good Morning!

Looking at the recent recipes coming in made me think of breakfast! Perhaps, during your Christmas food preparations you might have the opportunity to prepare a breakfast for family/friends. I decided to make this post feature just breakfast recipes – for something different! Enjoy!

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

Cream Cheese/Raspberry Muffins

1 (3 oz) pkg. cream cheese, softened
2 T. butter, softened
1/2 C. sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 C. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 C. fresh raspberries
2 T. chopped walnuts
1/4 C. powdered sugar
1 tsp. milk

Preheat oven 350 degrees F.
Spray 8 muffin cups with
nonstick cooking spray (OR)
fill with paper liners.
In small bowl cream the
cream cheese, butter & sugar
until smooth. Beat in egg &
egg white. Beat in buttermilk &
vanilla. In another bowl combine
flour, baking powder, baking soda
& salt. Add dry ingredients to
creamed mixture just until
moistened. Fold in berries & nuts.
Fill muffin cups 3/4ths full of
batter. Bake 25-28 minutes until
a toothpick inserted into center
of muffin comes out clean. Cool
in pan 5 minutes – remove to
wire rack to completely cool.
Glaze:
Combine powdered sugar & milk;
drizzle over tops of muffins.
Makes 8 muffins.

(recipe: tasteofhome.com)
—————————-
Zesty Ham & Cheese Muffins

2 C. flour
1/4 C. minced fresh chives
1 tsp. baking powder
1 tsp. dried parsley flakes
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. dried minced onion
1/2 tsp. ground mustard
1 egg
1 C. plus 2 T. buttermilk
6 drops hot sauce
1 C. cooked/cubed ham
3/4 C. shredded Cheddar cheese
3/4 C. shredded process cheese
(Velveeta)

Topping:
5 T. shredded Parmesan cheese
3 1/2 tsp. butter
1/2 tsp. paprika
1/2 tsp. dried parsley flakes
1/4 tsp. pepper

Preheat oven 450 degrees F.
Spray 14 muffin cups with
nonstick cooking spray (OR)
fill with paper liners. In large
bowl combine first 8 ingredients.
In another bowl beat egg,
buttermilk & pepper sauce; stir
in dry ingredients until moistened.
Fold in ham & both cheeses. Fill
muffin cups 3/4ths full of batter.
Top each muffin with about 1 tsp.
Parm. cheese & 1/4 tsp. butter.
Combine paprika, parsley & pepper;
sprinkle over muffin tops. Bake
10-14 minutes until a toothpick
inserted into muffin center comes
out clean. Cool 5 minutes in pan
then remove to wire racks to cool.
Serve warm; refrigerate leftovers.
Makes 14 muffins.

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

2 C. flour
1 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 C. brown sugar
1 stick butter (8 T) or
1/2 C., softened
2 eggs
1 tsp. vanilla
1 C. buttermilk*
1/2 C. chopped nuts (walnuts or
pecans)

Preheat oven 350 degrees F.
Spray 9 X 5″ baking pan with
nonstick cooking spray. In large
bowl whisk flour, soda & nutmeg.
In another bowl cream sugar,
butter, eggs & vanilla using an
elec. mixer. Combine flour
mixture into egg mixture; add
buttermilk & continue mixing.
Stir in nuts & pour batter into
prepared pan. Bake 1 hour until
center of bread tests done.
Makes 1 loaf.

Note: You could add a glaze to the
top of the bread or sprinkle with
powdered sugar.

* If you don’t have buttermilk:
In a 2 C. measuring cup, add 1 T.
vinegar or lemon juice. Pour milk
in cup to reach 1 C. line. Stir &
let stand 5 minutes – now you
have buttermilk!

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

Sausage-Cheese Muffins

1 lb. bulky spicy pork sausage
1 (10 3/4 oz) can Cheddar cheese
soup, undiluted
1/2 C. milk
2-3 tsp. rubbed sage
3 C. Bisquick baking mix

Preheat oven 400 degrees F.
Spray 24 muffin tins with
nonstick cooking spray (or)
use paper liners*.
In large skillet over medium
heat, cook sausage until no
longer pink; drain. In bowl
combine soup, milk, sage &
sausage; stir in Bisquick just
until moistened. Fill muffin
cups 2/3’s full of batter.
Bake 15-20 minutes until
muffins test done.

*NOTE: This recipe will make
4 dozen mini-muffins (OR)
2 dozen regular muffins

(recipe: tasteofhome.com)
—————————
Monkey Muffins!
(LARGE batch=6 dozen)

1/2 C. butter, softened
1 C. plus 1 T. sugar, divided
2 eggs
1 C. mashed ripe banana
2/3 C. peanut butter
1 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 C. miniature semisweet
chocolate chips

Preheat oven 350 degrees F.
Spray 72 muffin cups (6 dozen)
with nonstick spray or fill with
paper liners. In large bowl cream
butter & 1 C. sugar until light &
fluffy. Add eggs, one at a time,
beating well after each one. Beat
in bananas, peanut butter, milk &
vanilla. In another bowl combine
flour, baking soda & salt; add to
creamed mixture just until
moistened; fold in chips. Fill
muffin cups 3/4ths full with batter.
Sprinkle tops with remaining sugar.
Bake 14-16 minutes until a tooth-
pick inserted into muffin center
comes out clean. Cool 5 minutes
before removing from pan to
wire rack to completely cool.
Makes 6 dozen.

(recipe: tasteofhome.com)
——————————

French Toast Bake
(overnight recipe)

1/2 C. melted butter (1 stick)
1 C. brown sugar
1 loaf Texas toast bread
4 eggs
1 1/2 C. milk
1 tsp. vanilla
powdered sugar for sprinkling

warm maple syrup for serving

In a microwaveable bowl melt
butter & brown sugar in microwave;
stir until mixed then pour in bottom
of a 9 X 13″ baking pan & spread
around. Beat eggs, milk & vanilla in
a bowl. Lay bread in a single layer
in bottom of pan. Spoon half of
egg mixture onto bread then add
another layer of bread; spoon on
remaining egg mixture. Cover with
foil & chill in refrigerator overnight.

Preheat oven 350 degrees F.
Bake, covered, 30 minutes; remove
foil & continue baking 15 minutes
longer. Sprinkle top with powdered
sugar. Serve with warm maple syrup.

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

Cheddar/Bacon Waffles

2 C. flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 C. milk
1/3 C. canola oil
1/2 C. shredded Cheddar cheese
3 T. cooked, crumbled bacon
1 green onion, chopped

In medium bowl place flour, baking
powder, baking soda & salt – whisk
to combine. Heat waffle iron. In large
glass measuring cup whisk eggs, milk
& oil – pour into dry ingredients & mix
just until combined. Fold in cheese,
bacon & green onion. Spray waffle
iron with cooking spray & scoop
waffle batter evenly into iron, making
sure not to put in too much. Cook
until crisp & golden brown. Makes
about 12 medium sized waffles.

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

Breakfast Pizza

1 roll refrigerated
crescent rolls
1 pkg. white country gravy mix
4 eggs, scrambled
5 slices cooked/crumbled bacon
5 sliced diced Canadian bacon
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick
spray. Roll out crescent dough;
flatten, sealing seams & perforations.
Place dough on sheet & bake 7
minutes. Prepare gravy mix accordg.
to pkg. directions – spoon over
baked dough & spread to cover evenly.
Top gravy with eggs, bacons & cheese.
Bake 10 minutes.

(recipe: 77easyrecipes.com)
===================

Hope this post finds you in good health &

enjoying your day!

Hugs;

Pammie