Starting “The List”

As the days draw closer to Thanksgiving I’ve started thinking about Christmas gifts – not an easy task. I’ve been cruising Amazon & managed to order a few things but some of the people on my list are rather difficult to buy gifts for – they either HAVE everything they want OR they are so brand-specific it gets ‘muddy’ trying to come up with something they’ll like – WITHOUT RESORTING TO JUST GIVING A GIFT CARD! Know what I mean? Yes, I ‘could’ knit/crochet something but that, in itself, takes time. Am thinking about knitting more spa cloths for oldest son’s girlfriend (did that last year & she really liked them) but, again, TIME crunch! How are YOU doing on you list? Started yet? I noticed in my email “In” box that two gifts I ordered have arrived – YAY – it’s a start! Baby grandson is another one that’s hard to buy for: other grandma practically buys out the store when it comes to his gifts. I’m not one to compete with anyone, just want to get him something – am thinking of going clothes, simply because he has TOO MANY toys already! (He’s only 1 1/2 and she’s already bought him tons of toys for 4 & 5 year olds! His closet is FULL of toys he’s never even played with yet, not counting his room floor is covered with toys that were too old for him – like puzzles – the pieces are scattered everywhere – he’s TOO YOUNG! UGH! (Ah, the plight of a grandma . . . sigh).

Babysat yesterday for 9 long hours – managed to finish TWO baby blankets – YAY! Am looking at starting a new scarf with a pattern I haven’t done in a good 10 years+ – the pattern is either called: “Ball Band” or “Mosaic” – uses two yarns together to make what looks (to me) like bricks:

Not the best photo but you get the idea. I remember I was really struggling with how to knit this pattern when a good (expert knitter) friend said: “Here – it’s EASY – you just do this!” and she was right. Now remembering that 10+ years later resulted in me checking videos on YouTube but once I saw it done, it’s a snap! Think it would make a nice scarf pattern (although it takes awhile to knit – we’ll see).

LOTS OF HOLIDAY RECIPES!!! GOTTA SHARE!

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Upside-down Cranberry Pecan
Cinnamon Rolls

1 (13.9 oz) tube Pillsbury cinnamon
rolls (with icing) any flavor (poster
liked the orange ones best)
1/2 C. dried cranberries
1/4 C. light or dark brown sugar
1/4 C. chopped pecans
4 T. butter, melted

Preheat oven 375 degrees F.
In small bowl stir together brown
sugar & butter – spread in bottom of
a ungreased* 9″ cake pan – sprinkle
top with cranberries & pecans. Open
rolls & arrange in pan over cranberries/
nuts. Bake 20-25 minutes until lightly
browned on top. Remove from oven &
turn upside-down onto a large serving
plate – do not remove pan. Let stand
5 minutes before removing pan. Place
cinnamon roll icing in a plastic bag &
knead until warm & pliable. Cut corner
off bag – drizzle over rolls.

*you don’t need to grease pan BUT it
does need to be nonstick

(recipe: southernplate.com)
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Turkey Meatloaf

3 C. chopped yellow onions
(2 large)
2 T. olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. fresh thyme leaves
or (1/2 tsp. dried)
1/3 C. Worcestershire sauce
3/4 C. chicken stock

1 1/2 tsp. tomato paste
5 lb. ground turkey breast
1 1/2 C. plain dry bread crumbs
3 extra-large eggs, beaten
3/4 C. ketchup

Preheat oven 325 degrees F.
In medium pan over medium-low
heat, cook onions, olive oil, salt/pepper &
thyme, about 15 minutes. Add Worc. sauce,
chicken stock & tomato paste – mix well &
allow to cool to room temp. In large bowl
combine ground turkey, bread crumbs, eggs
& onion – mix well & shape into a rectangular
loaf on an ungreased sheet pan; spread ketchup
evenly over top. Bake 1 1/2 hours until internal
temp. reads 160 degrees F. & meatloaf is cooked
through (Placing a pan of hot water in oven
under the meatloaf will prevent the top from
cracking). Serve hot, at room temp. or cold in
a sandwich. Serves 8-10

(recipe: foodnetwork.com)
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Bacon-wrapped Green Beans

1 lb. fresh green beans
10-12 slices thick-cut bacon
(poster used regular bacon)
2 T. butter
1 T. brown sugar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Wash &
thoroughly dry beans then season
with salt/pepper. Bundle together
5-8 beans (depends on size of beans &
amount of beans you got for one lb.)
Using a slice of bacon, wrap it around
the center of the beans to hold them
together – lay them seam-sides down,
in baking dish – repeat with remaining
beans & bacon. Heat a small saucepan
over Low heat; add butter, brown
sugar & garlic – whisk until butter melts.
Using a pastry brush, brush mixture over
top of each bundle. Cover with foil &
bake 35 minutes. Remove foil; bake
10-15 minutes longer (NOTE: poster
said it took more like 25 minutes for her
to get the bacon somewhat crisp – she
still ended up putting them under the
broiler to crisp up the bacon).
Poster noted it made 10-12 bundles

NOTE: Poster noted that the beans are
cooking in bacon fat – next time she
plans on cooking them in a roasting pan
& using a wire rack so that the beans still
get the juices of the bacon but the majority
of the fats will drip down into pan.

(recipe: makinitmobetta.com)
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3-Ingredient Cranberry Salad

2 (15 oz, ea) cans whole cranberries in
sauce
2 (14 oz, ea) cans mandarin oranges,
drained
1 C. chopped walnuts

Mix ingredients together – Makes
about 8 servings

(recipe: thesouthernladycooks.com)
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Roasted Sweet Potatoes w/
Honey & Cinnamon

4 sweet potatoes, peeled/cut into
1″ cubes
1/4 C. olive oil, plus more for
drizzling
1/4 C. honey
2 tsp. cinnamon
salt/black pepper

Preheat oven 375 degrees F.
Lay sweet potatoes out in a single
layer on a roasting tray. Drizzle oil,
honey, cinnamon, salt/pepper over
potatoes. Roast 25-30 minutes until
tender. Remove from oven & transfer
to a serving platter. Drizzle with more
olive oil. Serves 4

(recipe: foodnetwork.com)
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Maple Crockpot Ham

4-6 lb. fully cooked bone-in ham
1/2 C. maple syrup
1/2 C. unsweetened applesauce
1/2 tsp. ground cinnamon

Lightly spray insides of crockpot
with nonstick cooking spray. Remove
ham from pkg & discard any flavoring
packet. Check end of bone for a
plastic cap (if present, discard). Using
a sharp knife, score skin & fat of ham
about 1/8 inch deep by making cuts
about every 2 inches all the way across
the ham (this allows flavor to more easily
penetrate into the ham while cooking) –
place ham in crockpot. Cover & cook
3-4 hours on High (or 5-6 hours on Low)
until meat is tender in internal temp.
reaches 140 degrees F. Baste once with
juices in crockpot. (do not baste repeatedly
as removing the lid from the crockpot drops
the temperature & increases cooking time.)
Remove ham to a serving platter or cutting
board. Tent with foil to keep warm & allow
it to rest 10-15 minutes before slicing.
If desired, drizzle a tiny bit of warm maple
syrup over ham slices for an added touch
of maple.

(recipe: mykitchenismyplayground.com)
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Lovin’ Onions Casserole

1 T. butter
7 onions, coarsely chopped (about
7 C.)
1/2 C. self-rising flour
1/2 tsp. salt
1 1/4 C. (5 oz) shredded Cheddar
cheese, divided
1 1/4 C. (5 oz) shredded Monterey Jack
cheese, divided
1 T. jarred jalapeno peppers, drained/
chopped (optional)

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole dish with
nonstick cooking spray. In large
skillet over medium-high heat, melt
butter – add onions & saute about
10 minutes until softened. In medium
bowl combine flour, salt/pepper. Add
1 C. of each cheese; mix well. Add
jalapeno peppers (if using) & cooked
onions – mix well & pour into prepared
dish. Combine remaining cheese &
sprinkle evenly over top. Bake 30
minutes until cheese is melted &
bubbly. Serves 8

(recipe: mrfood.com)
——————————-

Eggs Benedict Casserole
(1 hour or overnight)

1 (12 oz) pkg. English muffins,
cut into 1-inch chunks
1 (6 oz) pkg. Canadian bacon,
cut into 1/2 inch pieces
1 1/2 C. shredded Muenster
cheese
8 eggs
1 1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1 (.9 oz) pkt. hollandaise sauce
mix, prepared accordg. to pkg.
directions
1 T. chopped chives

Spray a 3-quart casserole dish
with nonstick cooking spray. Layer
half the muffin pieces, half bacon
& half cheese in dish – repeat
layers one more time.
In medium bowl whisk eggs, milk, salt/
pepper – evenly pour over casserole &
cover with foil. Refrigerate at least
1 hour or overnight.

Preheat oven 375 degrees F.
Bake casserole (foil covered) 30 minutes.
Remove foil & bake 20-25 minutes until
eggs are set. Warm hollandaise sauce in
small saucepan & drizzle over casserole.
Sprinkle top with chives & serve
immediately. Serves 6

(recipe: mrfood.com)
———————————

Pecan Pie

1 (9 inch) pie crust (homemade or
store-bought) chilled
1 C. brown sugar
1 C. corn syrup
1/4 C. unsalted butter
2 tsp. cornstarch
1 T. water
1 tsp. vanilla
1/2 tsp. cinnamon
4 large eggs
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
On floured surface roll out chilled
pie crust using a floured rolling pin.
Lightly flour the inside of a 9-inch
pie pan then transfer pie dough to
pie pan. Lightly flour inside of the
dough, fold over the edges &
refrigerate while you make the
filling.

Filling:
In medium saucepan melt sugar,
corn syrup & butter until sugar is
no longer grainy. Dissolve cornstarch
in water & whisk into sugar mixture.
Remove mixture from heat & stir in
vanilla & cinnamon. In medium bowl
whisk eggs then whisk 2-3 T. of sugar/
corn syrup mixture into the eggs. Whisk
egg mixture into remaining sugar/corn
syrup mixture. Spread pecans in bottom
of pie dough then pour filling mixture
over top. Bake 50-60 minutes, place a
piece of foil (or a pie shield) over top
after about 30 minutes to prevent the
crust from burning. Allow pie to cool
& set at room temp. at least 4 hours
before serving.

NOTE:
Store pie at room temp. 1-2 days or in
fridge up to 4 days. Baked & cooled
pecan pie can be wrapped tightly &
frozen for up to 2 months. Thaw in
fridge overnight before serving.

(recipe: realhousemoms.com)

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

Weather-wise we’re doing pretty good –
temps in the mid-30’s/cloudy (gloomy) &
80% chance of snow (but only less than
1/2 inch possible). Rest of the week it’s mid-
30’s & tiny chance of snow Monday but the
week looks pretty clear (of snow) so that’s
a good thing for those who might be traveling.

Our Thanksgiving dinner is slowly getting whittled
down to (maybe) 7  – that means cooking smaller
amounts of side dishes (which is good). Still not
exactly sure ‘what’ side dishes but will probably
be the ‘same old/same old’ (Green Bean Casserole,
Wild Rice stuffing, Husband’s Garlic Mashed
potatoes and ??? desserts. It’s getting harder to
fathom all the carbs due to me trying my hardest
to lower my blood sugar levels AND/lose weight
(good thing: as of yesterday I’m down 10 lbs.) and
sugar #’s are good – now just have to keep it up.

Hope your Holiday plans (if you’ve started) are
going well. Stay WARM and safe – try to do something
today (even if it’s something little) for yourself:
Take a nap, read a book, have a cup of your favorite
hot beverage – SOMETHING!

Enjoy your day!

Hugs;

Pammie

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Saturday

It’s a chilly, dreary day out there BUT it’s Saturday and it’s also a DAY OFF for me – YAY! Ended up sleeping in a bit & woke up really groggy – ever do that? Today is a “No particular plans” day (except cooking dinner: pork chops, baked potatoes & asparagus). Yesterday was also a ‘OFF DAY” for me – got lots done. Decided to wake up early: got a lot of paperwork done for my special needs group (updating figures/addresses/etc.) then switched Summer/Winter clothes (glad that’s all done), managed to knit some on both baby blankets and a new mens scarf I’m ‘creating as I go’ (that means I’m not exactly sure how all the various yarn colors are going to work into the scarf – we’ll just have to see as we go! That’s called ‘creative license’ but I just call it ‘being creative – & crazy!)

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

Nutty Apple Bread Pudding

6-7 C. crumbled bread, broken
into about 1″ pieces
1 C. hot water
1 C. brown sugar
1/4 C. butter or margarine (4 T.),
melted
1 tsp. vanilla
1 tsp. ground nutmeg
2 eggs
1 tsp. cinnamon
1/2 C. evaporated milk (can use
regular)
1 C. raisins
1 C. grated apple (1 large or 2
small apples, peeled & grated)
2/3 C. walnut pieces (or nuts of
your choice)

Optional toppings:
ice cream
caramel ice cream sauce

Preheat oven 350 degrees F.
Spray a 9 X 9″ square baking
pan with nonstick cooking spray.
Crumble bread in a large bowl &
pour hot water over bread. In
another bowl, combine remaining
ingredients (except nuts) & whisk
together. Add crumbs & mix with
a spoon – pour mixture into baking
dish. Sprinkle nuts over top & bake
35-40 minutes. Makes about 8
servings. Great with ice cream &
caramel sauce.

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

Make Ahead Breakfast Sandwiches

14 eggs
2 T. milk
1/4 tsp. seasoned salt
salt/pepper
12 small croissant rolls
1 (6 oz) pkg. sharp Cheddar cheese slices
1 (9 oz) pkg. sliced deli ham

Preheat oven 400 degrees F.
In large bowl crack eggs; add milk,
seasoned salt, some salt/pepper
& whisk vigorously with a fork (you
want it kind of frothy). Spray a
9 X 13″ pan with nonstick cooking
spray & pour eggs into pan. Bake
15 minutes until eggs puff up & are
cooked through. Allow to cool about
5 minutes then cut into eggs the
same size as the croissants. Slice
croissants & add 1 slice egg to each
one, topped with ham & cheese.*
Spray another 9 X 13″ baking pan
with nonstick cooking spray & place
sandwiches in pan. Cover tightly
with foil & refrigerate until ready
to serve.
Preheat oven 400 degrees F.
Place refrigerated pan in oven &
bake about 15 minutes until
sandwiches have heated through &
cheese is melted. Makes 12.

*Poster said she split the cheese in
half & put one half on bottom of
croissant & one on top of ham so
melted cheese would secure ham
in place.

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

Roasted Smoked Sausage & Potatoes

1 (16 oz) pkg. Kielbasa or smoked sausage.
cut into rounds
5 large potatoes, cut into 1-2 inch cubes
(or 2 lb. red potatoes)
1 small onion, cut into pieces or chopped
olive oil
kosher or sea salt
fresh ground black pepper
few sprigs fresh thyme (or 1/8 tsp. dried)
Tony Chachere’s creole seasoning, to taste
1/2 C. shredded sharp Cheddar cheese

Preheat oven 400 degrees F.
Line a large rimmed baking sheet with foil;
drizzle with a bit of olive oil. In large bowl
add sausage rounds, potatoes & onions.
Drizzle with a few T. olive oil & season
to taste with salt/pepper, thyme & creole
seasoning; toss until well blended & pour
into prepared baking sheet – spread to
even. Bake 45 minutes turning every 15
minutes until potatoes are golden brown &
tender. Turn off oven.
Remove from oven & scatter shredded cheese
over mixture – place sheet back in oven about
5 minutes until cheese melts.

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

Crockpot Sausage/White Bean &
Pasta Soup

1 lb. breakfast pork sausage
1 small onion, chopped
1 T. dried basil
1 tsp. minced garlic
1 (14 oz) can chicken broth
1 (14.5 oz) can diced tomatoes,
undrained
1 1/2 C. water
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can cream of celery soup
1/2 pkg. baby carrots or 3-4 carrots,
cut into pieces
1 C. dried Great Northern beans
1/2 C. elbow macaroni or pasta shells
1 T. black pepper
salt, to taste
1/2 C. cabbage, shredded (optional)

Brown sausage & onion with basil &
garlic in a skillet; drain & pour into crock-
pot. Add all other ingredients (except
pasta) to crockpot. Cover & cook on Low
7-8 hours (or High 4-5 hours). About an
hour before soup finishes cooking, add
pasta. Makes about 3 quarts soup

NOTE: This recipe can also be made on
the stove: Cook in large pot until beans
are tender. Add pasta (or shells) about
last 20 minutes of cooking time.

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

Fall Tortellini Toss

1 (9 oz) pkg. refrigerated cheese
tortellini
2 T. olive oil
1/2 lb. sliced baby portobello
mushrooms
1 3/4 C. cubed/peeled butternut
squash (about 1/4 inch cubes)
1/2 tsp. poultry seasoning
1 medium tart apple, chopped/
seeded
3 T. (thawed) apple juice concentrate
3 T. cider vinegar
1 green onion, thinly sliced
1/3 C. chopped walnuts, toasted
1/3 C. cubed, smoked Gouda
cheese (about 1/4 inch cubes)
2 T. minced fresh parsley

Cook tortellini accordg. to pkg.
directions. In large skillet heat
oil over medium-high heat. Add
mushrooms, squash & poultry
seasoning – cook & stir 6-8
minutes until mushrooms are tender.
Add apple, apple juice concentrate,
vinegar & onion – cook 2-3 minutes
until squash is tender. Drain cooked
tortellini; rinse with cold water &
place in a large bowl. Add squash
mixture, walnuts, cheese & parsley,
toss gently to coat.
Serves 12 (2/3 C. each)

(recipe: tasteofhome.com)
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Easy Stuffed Baked Apples

1 stick butter (salted or unsalted)
1 tsp. vanilla
1/2 C. brown sugar
1/2 C. flour
3/4 C. old fashioned oats
1/2 tsp. allspice
1 tsp. ground cinnamon
4-5 baking apples*
3/4 C. hot water
1 tsp. cinnamon
=
Suggested toppings:
Vanilla ice cream
Caramel ice cream sauce

Preheat oven 375 degrees F.
In medium bowl melt butter;
add brown sugar, flour, oats,
allspice, cinnamon & vanilla –
stir until well combined. Slice
each apple in half vertically
& remove stems. Using a
spoon (or melon baller) scoop
out the core of each apple.
Pour hot water into bottom of
a 9 X 13″ baking pan & place
apples in pan, cut sides up.
Sprinkle each with cinnamon.
Stuff each apple half with
mixture until all apples are
stuffed. Cover with foil &
bake 20 minutes. Remove
foil & bake another 25
minutes. Serve warm alone,
or with vanilla ice cream & caramel
sauce, if desired.
Makes 8-10 apple halves.

*Great apples for this recipe:
Granny Smith, Honey Crisp,
Golden Delicious, JonaGold

(recipe: southernplate.com)

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Hope you’re having a nice day!

Hugs;

Pammie

Getting some MUCH NEEDED rest!

Last night’s special needs group Harvest Party (Western theme)

There was also a ‘leaders’ photo taken but it hasn’t been posted yet, so this is (that I know of) the only other photo with me in it. The big gentleman in the back is “Pastor Dave”, he’s one of our leaders and the lady next to him is one of our moms (she brought some awesome cider & bakery donuts for the event). We had a good turn-out (about 45 kids + parents/helpers/caregivers). LOTS of hot dogs (we cooked 160, I think – my job, at that time, was plopping hot dogs on buns & slathering them (if they wanted) with chili. I managed to eat one hot dog & chili and snag a SUPER great chocolate sour cream donut – sure wished I had a cup of coffee to go with that donut – YUM! I was totally exhausted when I finally came home around 10:15 p.m. – it had been a crazy/busy day: grocery shopping really early (around 9:15 a.m.), then babysitting 1-4:30p.m., rush home & change clothes – drive to the church by 5:30 (got stuck in traffic, didn’t get there until around 5:50) then standing for 4 1/2 hours – lets just say I slept for ELEVEN hours straight! My body is not made for that kind of torture. I asked, yesterday, what was going on with the ‘other grandmother’s house – (hinting at “I’ve babysat 3 days this past week – what the heck?!”) I guess she will be pitching in again this coming week – sure hope so! Husband & I are supposed to go to a fund raiser dinner tonight (5 p.m.) but he gave me the ‘out’ “If you really don’t feel like going we could just mail them a check” – YES!!! So I’m taking that offer & staying home – SOoooooooo tired of running all week (and then there’s church twice tomorrow!). Decided dinner tonight will be Nachos – we love them and they’re not too hard to make (plus they feed us for several meals!) – BONUS!

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

Easy Pumpkin Cinnamon Rolls

1 tube Pillsbury Crescent Dough
sheet
1/3 C. 100% pure pumpkin
1/2 C. brown sugar
1 1/2 tsp. nutmeg
1 tsp. cinnamon

Cream Cheese Frosting

Preheat oven 375 degrees F.
Unroll crescent dough onto waxed
paper. Spread pumpkin over dough;
top with brown sugar, nutmeg &
cinnamon. (NOTE: Roll into a large roll
from smaller end for bigger rolls)
Roll up & slice into 1″ pieces & place
on a cookie sheet*. Bake 21-23 minutes
until golden brown. Top with cream
cheese frosting.

*You can bake these in a casserole dish
or on a cookie sheet lined with waxed
paper – OR you can spray dish/sheet
with nonstick cooking spray for no
sticking.

Cream Cheese Frosting:
1/2 C. butter or margarine (or 8 T./
1 stick) softened
1 (8 oz) pkg. cream cheese, softened
1 tsp. vanilla
1 (16 oz) box powdered sugar (about
3 1/2 C.)

In large bowl beat butter & cream
cheese using an elec. mixer. Add vanilla
& powdered sugar – continue mixing
until frosting is smooth & of spreading
consistency.

NOTE: This recipe will frost a 9 X 13″
cake,(or) a round 2-layer cake (OR)
a dozen to 1 1/2 dozen cupcakes

(recipe: thesouthernladycooks)
———————————

Squash Gratin

3 T. unsalted butter
1 medium onion, chopped
1 T. chopped fresh thyme
1 small butternut squash, peeled/
cut into 1/2 inch cubes
1 small kabocha squash*, peeled/
cut into 1/2 inch cubes
2 cloves garlic, minced
1/4 tsp. ground mace
kosher salt/ground black pepper
1 C. chicken or vetetable broth
1/2 C. heavy cream
1/4 C. breadcrumbs
2 T. grated Parmesan cheese
2 T. chopped fresh parsley
1/2 C. grated Gruyere cheese,
about 2 oz.

Preheat oven 400 degrees F.
Melt 2 T. butter in large ovenproof
skillet over medium-high heat. Add
onion & thyme; cook, stirring, about
5 minutes until onions soften. Combine
butternut & kabocha squash in large
microwave-safe bowl with 1 C. water.
Cover with plastic wrap & microwave
until squash is just tender, about 5
minutes. Drain & add squash to skillet
along with garlic, mace, 1 tsp. salt &
few grinds black pepper. Cook, stirring,
about 3 minutes. Add broth & cook
until mostly absorbed, about 5 more
minutes. Stir in heavy cream & cook
until slightly thickened, 2 minutes. Melt
remaining 1 T. butter in microwave & toss
with breadcrumbs, Parm. cheese & parsley;
season with salt & pepper – sprinkle over
squash then top with Gruyere. Transfer
skillet to oven & bake about 30 minutes
until golden. Let stand 5 minutes before
serving. Serves 6-8

*Kabocha squash: is a winter squash,
also known as Japanese pumpkin. It has
dark green stripes on the outside.

How to break down butternut squash:
Cut about 1 inch off bottom end using
a chef’s knife – scoop out seeds. Hold
squash against your body & remove
skin using a vegetable peeler; chop.

How to break down kabocha squash:
Quarter the squash using a chef’s knife;
scoop out seeds. Put each quarter flat-
side down & cut off skin using a paring
knife; chop the squash.

(recipe: foodnetwork.com)
————————————-
Farmer’s Breakfast

6 large eggs
1/3 C. milk
1/2 tsp. dried parsley flakes
1/4 tsp. salt
6 oz. bulk pork sausage
1 T. butter
1 1/2 C. frozen, cubed hash brown
potatoes, thawed
1/4 C. chopped onion
1 C. shredded Cheddar cheese

In a bowl whisk eggs, milk, parsley &
salt. In 9″ cast-iron skillet (or other
oven-proof skillet) cook sausage over
medium heat until no longer pink;
remove & drain fat. In same skillet,
heat butter over medium heat; add
potatoes & onion – cook & stir 5-7
minutes until tender; return sausage
to pan. Add egg mixture; cook & stir
until almost set – sprinkle top with
cheese. Cover & cook 1-2 more minutes
until cheese melts. Serves 4

NOTE: If you don’t have frozen hash
brown potatoes, use par-cooked cubed
potatoes

(recipe: tasteofhome.com)
——————————

Crockpot Pepper Jack Chicken

3-4 lbs. boneless skinless chicken thighs*
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. cumin
salt/pepper, to taste
1 (10 oz.) pkg. frozen whole
green beans
1 bell pepper -seeded/sliced
8 oz. fresh mushrooms, sliced
1/4 C. butter
10 slices Pepper Jack cheese

Place chicken in bottom of crockpot.
Season with garlic powder, onion
powder, cumin & salt/pepper. Layer
frozen green beans, mushrooms &
peppers. Season again with salt/pepper.
Top with butter; cover & cook on Low
4-6 hours until chicken is shreddable
when stirred. Stir chicken until shredded
then top with cheese. Cook on High
until cheese melts.

*You can use chicken breasts instead
of thighs but cooking time will likely
be less than with thighs. Watch closely
so you don’t dry out the chicken breasts.

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

Grandma’s Sausage Skillet Lasagna

2 lb. fresh hot Italian sausage*, casings
removed
2 C. diced onions
4 cloves garlic, minced
1 (16 oz) pkg. lasagna noodles.
breaking each noodle into 3 pieces
1 (64 oz) jar marinara sauce
1 c. ricotta cheese
6 T. freshly grated Parmesan cheese
2 C. shredded mozzarella cheese

In an oven-safe 12 inch nonstick skillet
brown sausage over medium-high heat,
breaking up sausage into small pieces.
Once sausage is mostly cooked, add onion
& garlic – cook 2 minutes more; drain grease.
Add lasagna noodles & carefully pour sauce
all over top. Using a spatula or wooden spoon,
move the noodles so the sauce can get to the
bottom & in between the noodles. Return to
heat & bring to a boil, then reduce to a simmer.
Cook until noodles have softened, about 15
minutes. Stir & toss noodles occasionally so
heat is evenly distributed throughout to cook
the noodles.
In a small bowl stir ricotta & Parm. cheeses.
Preheat oven to BROIL
In large dollops, place ricotta cheese mixture all
over lasagna mixture in skillet & place under
broiler until cheese has melted & is bubbly.
Carefully remove from oven & let sit 10
minutes before serving. Serves 6

*You don’t have to use hot Italian sausage,
you can use your favorite type of sausage.

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

Chunky Apple Cake

1/2 C. butter, softened
2 C. sugar
1/2 tsp. vanilla
2 large eggs
2 C. flour
1 1/2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
6 C. chopped, peeled tart apples

Butterscotch Sauce:
1/2 C. packed brown sugar
1/4 C. butter, cubed
1/2 C. heavy whipping cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl cream butter, sugar & vanilla.
Add eggs, one at a time, beating
well after each addition. Combine
flour, cinnamon, nutmeg, salt &
baking soda in another bowl –
gradually add to creamed mixture &
mix well (batter will be stiff). Stir in
apples until well combined. Spread
into prepared dish & bake 40-45
minutes until top is lightly browned &
springs back when lightly touched.
Cool 30 minutes before serving.

In small saucepan combine brown sugar
& butter. Cook over medium heat until
butter is melted. Gradually add cream &
bring to slow boil over medium heat,
stirring constantly. Remove from heat.
Serve with cake.

Serves 12-14

(recipe: tasteofhome.com)

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

Weather-wise, it’s chilly (40’s & 50’s) with
light rain & overcast. Just looked at the
local weather forecase & nearly dropped
my coffee cup:  From NOW until 10 p.m.
Sunday night: Rain, possibly mixed with
snow showers, breezy, high near 54 degrees F,
little or no snow accumulation expected.
YUCK!!! NOOoooooo! Not what I was
expecting to read – for sure! Rest of the
week is temps around 45-50 (with no snow
mentioned). Oh well – time to get ready –
winter is coming! (I still have to go through
my Summer/Winter clothes & switch them
out – that’s a task for this coming week, NOT
today, for sure!).

Hope you are gradually adjusting to the changes
in the weather. Stay warm & healthy if you can –
maybe enjoy a nice hot cup of something & relax
a little with a book or a NAP!

Hugs;

Pammie

Obligations

Our weather is definitely gone to COLD! Last night was the first of several ‘obligations’ I have this week: oldest (12) grandson’s last football game. We haven’t attended any this year (husband is not into football and sitting on bleachers); last night I rode with oldest son, his girlfriend, the baby & my middle son. Let’s just say: I forgot to bring a cushion for the bleachers – my butt FROZE! It was REALLY windy and around 43 degrees – NOT FUN! They lost 6-0 but we went to Culver’s for dinner and finally warmed up. I’m not into football, either, so spent most of the time keeping the baby amused (and his hands warm).

Today and tomorrow are babysitting; Weds. Knit Library in a.m., babysitting during day & Friends group that evening. Friday is my special needs group’s Harvest Party – lots of fun but also LOTS of activities helping the kids with games, serving food, etc. Saturday evening is a yearly obligation to attend a fund raiser for a former telephone company employee – her son was in college and due to join the Olympic team in archery when he died of a brain tumor. Each year his family holds a fund raiser dinner (great food) and has lots of various items for auction/silent auction to raise money for the college Archery team. We like going because we get to see some of the people we used to work with (my husband & I both worked for Michigan Bell Telephone Co. back in the day). Something tells me I’ll be MORE than ready to rest come Saturday!

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

 

Iced Pumpkin Bars

4 large eggs
1 2/3 C. sugar
1 C. canola oil
1 (15 oz) can solid-pack pumpkin
2 C. flour
2 tsp. ground cinnamon
1 tsp. baking soda
2 tsp. baking  powder
1 tsp. salt

Icing:
6 oz. cream cheese, softened
2 C. powdered sugar
1/4 C. butter, softened
1 tsp. vanilla
1-2 T. cream or Half & Half

Preheat oven 350 degrees F.
In large bowl beat eggs, sugar, oil & pumpkin
until well blended. Combine flour,
cinnamon, baking powder, baking
soda & salt; gradually add to pumpkin
mixture – mix well. Pour into ungreased
15 X 10 X 1 inch baking pan. Bake 25-30
minutes until set. Cool completely.

Icing:
In small bowl beat cream cheese, powdered
sugar, butter & vanilla. Add enough cream to
achieve spreading consistency – spread over
bars. Cut into bars & store leftovers in fridge.
Makes 16 bars

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

Pumpkin Sausage Soup

1 lb. mild ground Italian sausage
2 C. sliced fresh mushrooms
1 medium onion, finely chopped
4 cloves garlic, minced
1 (32 oz) carton unsalted chicken
stock
1 (15 oz) can pumpkin
1 T. sugar
1/2 tsp. ground cinnamon
2 tsp. Italian seasoning
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/4 to 1/2 tsp. ground nutmeg
1/2 C. heavy whipping cream
1/3 C. cold water
1/3 C. cornstarch
2 C. shredded, smoked Cheddar cheese

In Dutch oven cook sausage, mushrooms &
onion over medium-high heat until sausage
is no longer pink & vegetables are tender,
8-10 minutes, breaking up sausage into
crumbles; drain grease. Add garlic; cook
1 minute. Add stock, pumpkin, sugar &
seasonings – bring to boil. Reduce heat –
cover & simmer 10 minutes. Stir in cream.
In small bowl mix cornstarch & water until
smooth – stir into pot & bring to boil. Cook
& stir until thickened, 1-2 minutes. Add
cheese – cook & stir until melted.
Serves 8

(recipe: tasteofhome.com)
———————————
Spinach & Artichoke Chicken
Skillet

1/4 C. flour
salt/ground black pepper
4 (6 oz, ea) boneless skinless
chicken breasts
4 T. vegtable oil
1 small onion, chopped
2 cloves garlic, minced
4 oz. cream cheese, cut into
chunks
1 C. Half & Half
1 (5 oz) pkg. baby spinach
(about 4 C.)
1 (14 oz) can artichoke
hearts drained/quartered

Cooked rice to serve 4
=
Whisk flour, 1 T. salt & few
grinds pepper in a pie plate or
shallow dish. Coat both sides of
chicken in seasoned flour & shake
off any excess. Heat 3 T. oil in large,
heavy-bottomed skillet over medium-
high heat. Add chicken & cook,
(undisturbed) about 4 minutes until
deeply golden, without turning. Remove
chicken to a plate; add remaining 1 T.
oil to skillet & cook onion about 5
minutes, stirring occasionally, until it
begins to soften. Add garlic & cook,
about 30 seconds, stirring. Add cream
cheese & stir until melted. Pour in
Half & Half – use a wooden spoon to
scrape up any brown bits from bottom
of skillet – season with salt/pepper. Add
chicken back to skillet, seared side up.
Reduce heat to medium; cover & cook,
turning chicken about half-way through
cooking time until fully cooked (12-14
minutes) and a thermometer inserted
into thickest part of chicken read 165
degrees F.
Transfer chicken to a serving platter;
add spinach to sauce in skillet; cover
& cook until wilted, about 5 minutes.
Stir in artichoke hearts & cook until
heated through, about 1 minute. Season
with salt/pepper – pour creamy sauce
over chicken & serve with cooked rice.
Serves 4

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

Crockpot Lentil Stew

1 yellow onion, diced
1 C. green or brown lentils
3 C. chicken or vegetable broth
2 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground red pepper
1 (14.5 oz) can petite diced tomatoes
1 T. tomato paste
1 large carrot, diced
(optional: 10 oz. beef smoked
sausage, sliced into quarter inch pieces)

Add all ingredients to crockpot – stir a bit.
Cover & cook on Low 6-8 hours until lentils
are tender. Remove lid; add salt & pepper to
taste & serve. Serves 6

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

Bell Peppers Stuffed with Beef/Cheese

6 large green peppers
1 lb. ground beef
1/2 C. onion, chopped
1 (16 oz) can tomatoes, diced
1 tsp. salt
1 tsp. Worcestershire sauce
1 C. Cheddar cheese, shredded (4 oz)

1/2 C. long grain rice (you can use
any rice, but it might affect cooking time)

Preheat oven 350 degrees F.
Cut tops off green peppers – discard
seeds & membranes. Chop enough of
the tops to make 1/4 C. Cook whole
green peppers, uncovered in boiling
water about 5 minutes – invert to drain
well. Sprinkle insides of peppers lightly
with salt. In a skillet cook gr. beef, onion &
1/4 C. chopped pepper until meat is
browned & veggies are tender; drain.
Add drained tomatoes, salt, Worc. sauce
& dash of black pepper to mixture.
Cook rice according to pkg. directions –
cook until soft. Add rice to beef mixture.
Stir in cheese. Stuff pepper insides with
meat mixture & place in 10 X 6 X 2″ baking
dish. Bake, covered, 30 minutes. During last
5 minutes add any remaining cheese to top
of peppers. Serves 3

NOTE: You can also cut a small slice off
bottom of peppers to help them stand up.

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

Mama’s Banana/Pecan French Toast

1/2 C. Half & Half or milk
4 eggs
pinch salt
1/4 C. powdered sugar
1 tsp. vanilla
6 thick slices egg or potato bread
2 bananas, sliced
1 C. chopped pecans

Maple syrup – for serving
=
Lay out a few large sheets of
waxed paper on the counter

In large, shallow bowl mix Half & Half,
eggs, salt, powdered sugar & vanilla –
mix well. Dip only one side of one
piece of bread into batter – place
dipped slice, batter side down, onto
waxed paper – layer the top of that
slice with bananas.
Dip a second slice of bread into batter
on both sides; place on top of banana
layer (making a sandwich). Place nuts
on a small plate. Remove ‘sandwich’
from waxed paper & place on top of
pecans, pressing down lightly to help
stick them into bread – flip sandwich
over & repeat.
Heat 1 T. of oil in small skillet over
medium-high heat. Place sandwich in
skillet & cook until lightly browned on
both sides – repeat with remaining
slices to make 2 more sandwiches.
Serve with maple syrup. Serves 3
(makes 3 sandwiches)

(recipe: www.southernplate.com)
===================

Hope that you are in good health; my days
are so mixed up I’m still thinking we’re in the
‘weekend’!

Enjoy your day!

Pammie

Oh boy … WHEE! (I think)

Yes, you could say my life, lately, is like a roller coaster ride. Spent most of yesterday trying to think of anything ELSE I could do to make son’s room ‘less cluttered’ AND attempted to think of new ways to protect my knitting projects & yarns. Texted oldest son today, asking if he knew ‘when’ the move was happening (since he has a pickup truck & middle son would ask for his help.) Turns out middle son spent the night at oldest son’s – they had a long talk and outcome is: Middle son is going to stay at his apartment. (for how long, we don’t know). I feel like a person who’s just been given a reprieve – my entire day was kind of in ‘limbo’ – no plans until ‘the move’ – not even what’s for dinner plans! Of course, I thanked the Lord, first, for this ‘new event’. Wow…all I can say is: WOW!

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

Chocolate Rice Krispie Balls

Balls:
1/2 C. peanut butter
3 T. butter, soft
1 tsp. vanilla
1 C. Rice Krispie cereal
1/2 C. chopped pecans
1 C. shredded coconut

Chocolate:
1 pkg. chocolate chips
1 square sweet chocolate

In large bowl mix ingredients
for balls & refrigerate 30
minutes. Form mixture into
balls & refrigerate another
hour.

Chocolate:

Place a large sheet of
waxed or parchment paper
on the counter. In a double boiler,
melt chocolate chips with the
sweet chocolate then drop the
balls into chocolate one-at-a-time
to coat. Lift balls from chocolate
& place on waxed/parchment
paper. Freeze to set.

(recipe: Facebook)
——————————

Ham Broccoli Pasta Casserole

1 1/2 C. cooked/chopped ham
1 1/2 C. dry, uncooked pasta (poster
uses small pasta shells)
1 C. frozen broccoli pieces (no need
to thaw or cook)
1/2 C. shredded Cheddar cheese
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken
soup (undiluted)
1 C. evaporated milk
4 T. butter (1/2 stick) melted
1/2 C. chopped green onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder

Topping:

4 T. (1/2 C.) butter, melted
1 C. crushed (Ritz/butter) crackers
1/2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
In large bowl combine ham, pasta,
broccoli pieces & cheese. In another
bowl combine chicken broth, soup,
milk, melted butter, green onion, salt/
pepper, mustard & garlic powder – mix
with a spoon & pour over ham/etc.
in other bowl. Mix all ingredients &
pour into at least a 2 qt. baking dish.
Bake, uncovered, 35 minutes. Remove
& stir. In a bowl combine topping
ingredients & sprinkle over partially
cooked casserole. Place back in oven
& bake, uncovered, another 40
minutes. Remove & let cool about
15 minutes before serving.
Serves 8

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

Crockpot Chicken Ratatouille

1 medium zucchini, sliced
1 medium yellow summer squash,
sliced
1 large red bell pepper, sliced
1 small eggplant, cut into chunks
4-5 large tomatoes, diced (OR)
1 (15 oz) can petite diced tomatoes,
drained
1/2 tsp. basil or 1/4 C. chopped
1 tsp. oregano
1/4 tsp. thyme (OR) 3-4 sprigs fresh
2 large cloves garlic, crushed
2 medium boneless skinless chicken
breasts, cut into 1 inch chunks

Place all ingredients into crokpot.
Cover & cook on High 3-5 hours, Low
4-6 hours. Serves 4-6

(recipe: bakeatmidnite.com)

———————————

Down-home Salisbury Steak

Patties:
2 lb. ground beef
1 medium onion, finely minced
1/2 green bell pepper, seeded/
finely minced
1 stalk celery, finely minced
2 T. fresh parsley, minced
1 clove garlic, finely minced
1/2 tsp. dry mustard
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper

Sauce:
6 T. butter
8 oz. sliced fresh mushrooms
(about 2 C.)
2 tsp. flour
2/3 C. chili sauce (like Heinz)
1/2 C. beef broth
2 tsp. lemon juice
2 tsp. Worcestershire sauce
dash bottled hot pepper sauce

Preheat broiler
In large bowl add meat, onion, bell
pepper, celery, parsley, garlic, dry
mustard, marjoram, thyme, paprika,
salt/pepper – lightly mix all together,
being careful not to overwork the meat.
Shape mixture into 8 patties about 3/4″
thick. Place on broiler pan & cook 12-14
minutes until done, turning halfway
through cooking time.

Sauce:
While steaks broil, prepare sauce. In
large saucepan melt butter; add mush-
rooms & cook 4-5 minutes over medium-
high heat until tender. Sprinkle with flour &
stir. Add chili sauce, beef broth, lemon
juice, Worc. sauce & hot pepper sauce –
Cook & stir until bubbly. Cook 1 minute
more. Serve sauce over patties.
Serves 4-6

(recipe: www.tasteandtellblog.com)
————————————-
Jalapeno Popper/Sausage Dip
(Crockpot – 3 qt)

1 lb. bulk spicy pork sausage
2 (8 oz, ea) pkgs. cream cheese,
cubed
4 C. shredded Parmesan cheese
(about 12 oz)
1 C. (8 oz) sour cream
1 (4 oz) can chopped green chilies,
undrained
1 (4 oz) can diced jalapeno peppers,
undrained

assorted cut fresh veggies, for dipping
=
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Using a slotted spoon, transfer sausage
to a 3 qt. crockpot. Stir in cream cheese,
Parm. cheese, sour cream, chilies &
peppers. Cover & cook on Low 3 to 3 1/2
hours until heated through. Stir before
serving. Makes 24 (1/4 C. each) servings.

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

Nutty Broccoli Slaw

1 (3 oz) pkg. chicken ramen noodles
1 (16 oz) pkg. broccoli coleslaw mix
2 c. sliced green onions ( about 2
bunches)
1 1/2 C. broccoli florets
1 (6 oz) can ripe black olives, drained/
halved
1 c. sunflower seeds, toasted
1/2 C. slivered almonds
1/2 C. sugar
1/2 C. cider vinegar
1/2 C. olive oil

(open Ramen noodle packet –
set aside seasoning packet) Crush
noodles & place in large bowl. Add
slaw mix, onions, broccoli, olives,
sunflower seeds & almonds. In a
jar with a tight-fitting lid, combine
sugar, vinegar, oil & contents of
seasoning packet – shake well.
Drizzle over salad & toss to coat.
Serve immediately. Serves 16

NOTES:
*To save calories, reduce vinegar
& oil from 1/2 C. to 1/3 C.

*Add 1 tsp. each: minced garlic &
ginger plus 1 T. toasted sesame oil
for an Asian twist to the dressing

*If you prefer a more neutral flavor,
use canola oil in place of olive oil

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

Crockpot Cinnamon Rolls

24 oz. refrigerated cinnamon
rolls (in tubes – cut into quarters,
divided)
4 eggs
1/2 C. whipping cream
3 T. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Spray insides of crockpot with
nonstick cooking spray. Place
a layer of cinnamon roll pieces
on bottom. In a bowl beat eggs,
cream, maple syrup, vanilla &
spices until blended – pour over
rolls. Place remaining roll
pieces on top & spoon a packed
of icing (from refrigerated rolls
tube) over rolls. Cover & cook
on Low 2 1/2 – 3 hours. Once
done cooking, drizzle rest of icing
packets over rolls. Serves 4

(recipe: weekendcollective.com)

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

Well, our weather is now VERY APRIL- it’s
pouring VERY hard (almost thought it was
hail earlier because it was hitting the
windows so hard!). Right now it’s 37
degrees F. with expected Winter Storm
Warning
for tonight through Sunday:
80% chance of freezing rain & possible
snow (high of 44 degrees F. tomorrow-
depending -we might stay home from
church). Then Monday night rain/snow
& chance of snow showers, low of
28 degrees F. BRrrrrrrr! (weirdness-
Weds. is a possible high of 52!) Ah,
Michigan – if I didn’t grow up here,
not sure I’d stay here!

Hope you are enjoying your weekend!

Hugs;

Pammie

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

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

Pet Peeve

As you know I like to feature recipes in my blog – I obtain these from various sources/sites after reading through LOTS of recipes, I choose those I think sound tasty and (semi) easy to prepare. What I don’t usually mention is HOW some of these recipes are written – enter: MY PET (recipe writing) PEEVE! Example: today I found a tasty-sounding Turkey/Stuffed Shells recipe and began typing it out. I DO NOT understand how, when someone is writing up a recipe, they can totally MISS important steps in preparing a recipe! Steps like HOW BIG a meatball is supposed to be if it’s in the recipe title that it’s supposed to be a MINI meatball? OR, for that matter, going from mixing meatball ingredients in a bowl to putting said meatballs in a pan WITHOUT listing HOW to make the meatball or WHAT SIZE the pan is supposed to be? Crazy! I try to never assume the reader knows these things – this could be the very first time they’ve ever tried making this type of recipe! I made the (dumb) mistake yesterday of commenting on Facebook about a recipe – exactly the same issue: no details about how big/how much/what size dish, etc. Got a rather snarky reply back from FACEBOOK saying I’m supposed to take up that issue with the original writer of the recipe. MY THOUGHT: don’t post it if you’re not ready to receive comments on said recipe! That’s what the COMMENT section is all about! (and I wasn’t the only person making that type comments on that recipe!). I’m NOT a beginner cook but I AM concerned about those who might be reading my recipes on my blog, therefore I try my best to make sure the recipe is clear about how something is prepared, what size pan, how long to cook, etc. That said, the stuffed shell turkey meatball recipe is ME, winging it on the size of the pan to put the meatballs in to bake AND the size of the MINI meatballs! Oh well…I’ll step off of my soapbox now….

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

Spinach-stuffed Shells with Mini
Turkey Meatballs

15 jumbo pasta shells
1 lb. ground turkey
1/2 C. bread crumbs
1/4 C. fresh grated Parmesan cheese
2 cloves garlic, minced
2 T. fresh chopped parsley
1 tsp. crushed red pepper flakes
kosher salt/ground black pepper
1 1/2 C. ricotta cheese
1/2 C. shredded mozzarella cheese
1 C. baby spinach, chopped
1/2 C. marinara sauce, divided

Preheat oven 350 degrees F.
In large pot of salted boiling
water, cook pasta shells to al dente.
Drain then return to pot & let
cool.

Meatballs:

In large bowl combine ground turkey,
bread crumbs, Parmesan, garlic, parsley &
red pepper flakes – season with salt/pepper.
Form mixture into small 1″ balls &
place in 9 X 13″ baking dish &
bake until cooked through, 10-12 minutes.
In large bowl stir ricotta, mozzarella &
spinach – season with salt/pepper. Pour
1/4 C. marinara sauce in bottom of oven-
proof skillet or baking dish. Stuff shells
with ricotta mixture & meatballs –
arrange in dish & spoon remaining
marinara sauce over top. Bake 18-20
minutes until hot & bubbly. Serves 4

(recipe: delish.com)
———————————–

Cinnamon Bun Pie

1 1/2 sticks butter
1 C. chopped pecans
1 C. dried cranberries
1/2 C. sugar
1 T. ground cinnamon
1 (16.3 oz) tube refrigerated
biscuits (about 8)

Preheat oven 375 degrees F.
Melt butter in medium bowl in
microwave – spoon about 2 T.
into deep-dish ceramic pie plate
or 9″ round pan – tip plate to coat
bottom & sides. In another small
bowl stir pecans, cranberries, sugar
& cinnamon – spoon about 1 C. into
bottom of baking dish. Remove
biscuits from tube & divide each one
into 3 layers. Dip each biscuit layer
into butter & arrange 6 of them on
bottom of baking dish to cover nut
mixture. Spoon another layer of nuts,
etc. on top of the biscuits & dip
remaining 2 biscuits in melted butter &
place on top. Pour remaining nut mixture
on top layer & pour rest of melted butter
over top. Bake 25 minutes until biscuits
are completely cooked. Cool in pan on a
cooling rack 5 minutes then turn out onto
a serving plate. Scrape any nuts/sugar
remaining in bottom of pan onto rolls.

(recipe: recipelion.com)
——————————

Crockpot Italian Pork Chops

6 bone-in pork chops
2 C. Italian seasoned bread crumbs
1 (16 oz) bottle Italian salad dressing
3 whole yellow onions, peeled/sliced
into rings

Spray insides of crockpot with nonstick
cooking spray & place 1 layer of onions
in bottom. Place 2 C. bread crumbs in
shallow bowl (big enough to fit 1 pork
chop). Pour about half of Ital. dressing
into crumbs & mix until moistened –
wait 5 minutes for bread crumbs to
absorb moisture. Pour an additional
half of what’s left of dressing into
bowl & mix again. Pat each chop into
mixture, smearing on both sides of
chop & place a layer in crockpot.
Add another layer onions & another
layer breaded chops. Add another layer
of onions – if you have more chops, keep
making layers & end with onions.
Cover & cook on Low 6-8 hours.
Serves 6

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

Loaded Bacon/Split Pea Soup

1 lb. bacon
1 large onion, diced
2 large carrots, diced
3 cloves garlic, minced
kosher salt/ground black pepper
4 C. chicken broth
1 (12 oz) pkg. dried split peas,
sorted/rinsed

fresh chopped parsley, chopped –
garnish

In large stockpot over medium heat
cook bacon until crispy, about 8
minutes; transfer to paper towel-
lined plate & let cool, then crumble.
Add onion, carrot & garlic to pot –
cook until tender, 6-8 minutes.
Season generously with salt/pepper.
Add broth & peas – let simmer,
covered, until peas are tender,
35-40 minutes. Serve garnished
with parsley & bacon. Serves 4

(recipe: delish.com)
———————————–

Feta Shrimp Skillet

1 T. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. salt
2 (14.5 oz, ea) cans diced tomatoes,
undrained
1/4 C. white wine (optional)
1 lb. uncooked medium shrimp,
peeled/deveined
2 T. minced fresh parsley
3/4 C. feta cheese, crumbled

In large nonstick skillet heat oil
over medium-high heat. Add onion;
cook/stir 4-6 minutes until tender.
Add garlic & seasonings – cook 1
minute longer. Stir in tomatoes &
wine, if desired. Bring to boil; reduce
heat & simmer, uncovered, 5-7 minutes
until sauce is slightly thickened. Add
shrimp & parsley – cook 5-6 minutes
until shrimp turns pink, stirring
ocassionally. Remove from heat;
sprinkle top with cheese & let stand,
covered, until cheese is softened.
Serves 4

NOTE: if desired, you can add 1/4 C.
chopped kalamata olives with the
tomatoes. Dish is great served over
rice or pasta, zucchini noodles or
spaghetti squash.

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

Easy Cabbage Casserole

4 C. shredded cabbage
1 C. grated carrot
1/2 C. chopped green onions
1 egg
1 C. milk
6 T. shredded Swiss cheese
1/2 tsp. salt
2 T. minced fresh parsley
2 T. shredded Parmesan cheese

Preheat oven 350 degrees F.
Spray 2 qt. (or 9 X 13″) baking
dish with nonstick spray. In
large skillet sprayed with nonstick
cooking spray, saute cabbage,
carrot & onions until crisp-tender.
Transfer mixture to prepared dish.
In a bowl combine egg, milk, Swiss
cheese & salt – pour over vegetables.
Sprinkle top with parsley & Parm.
cheese. Bake, uncovered, 30-35
minutes until a knife inserted near
center comes out clean.

(recipe: facebook)
———————————-

Crockpot Ham/Tomato/Egg

Casserole

2 T. butter, melted
10 eggs, beaten
1 1/4 C. heavy cream
salt/pepper, to taste
1 C. grape tomatoes, cut in half
4 oz. deli ham, chopped
8 oz. cream cheese, cubed

Melt butter in 6  qt. crockpot. In a bowl
combine beaten eggs with heavy cream &
season with salt/pepper – pour into crockpot
& evenly add ham, tomatoes & cream cheese.
Cover & cook on High 1 hour to 1 1/2 hours
until eggs are set. Serves 8

NOTE: If you do not like cream cheese you can
either omit it or substitute a shredded cheese
for it (like mozzarella).

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

Creamy Lemon Squares

Crust:
4 T. unsalted butter, melted/cooled,
plus more for greasing pan
1 1/2 C. C. (about 24 squares) crushed
graham crackers
1/4 C. sugar

Filling
2 large egg yolks
1 (14 oz) can sweetened condensed
milk
1/2 C. fresh lemon juice (about 3 lemons)

Preheat oven 350 degrees F.
Brush an 8 X 8″ baking pan with
melted butter. Line bottom with parchment
paper, leaving a 2-inch overhang on two
sides. Using a food processor, finely grind
graham crackers. Add in sugar & butter;
blend to mix. Press mixture into bottom of
pan & 1 inch up the sides. Bake 8-12
minutes until lightly browned. Cool crust
30 minuets

Filling:
In large bowl whisk egg yolks & condensed
milk. Add lemon juice & whisk until smooth-
pour into cooled crust & carefully spread to
edges of pan. Bake about 15 minutes until
set. Cool in pan on rack then chill at least
1 hour before serving. Using the parchment
paper overhang, lift out of pan & transfer to
a cutting board. Using a serrated knife, cut
into 16 squares, wiping knife with a damp
kitchen towel between each cut. Makes 16
squares.

(recipe: cakerecipesblog.com)

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

Well, it’s March First – it’s 34 degrees F &
gloomy/rainy outside (AND we’re supposed
to get rainthat later turns into 1-4 inches of
SNOW!) UGH! Looking at the Natioal Weather
site we will have a Winter Storm Warning
late tonight until 4 a.m. tomorrow. “Total
daytime accumulation of snow around 4 inches”
then TONIGHT: “new snow accumulation of
around 3 inches” . . . oh, goody! 7 inches???
Friday-Sunday temps around 35-40 degrees;
that’s not really enough to melt all that snow!
(I guess if there’s an UP side to all of this, almost
ALL of the old snow is totally gone-roads, sidewalks,
ground all snow free).  I’m grateful that I don’t
really have any pressing engagements to go to;
grocery shopping all done/errands run earlier
in the week. I’m looking forward to just reading
the 3 books I checked out in the library, knitting
on several projects and making homemade pizza
for dinner tonight. Ah, the life of luxury, right?
(hehehe)

Oh – I should add that sometimes I make mistakes
in typing up the featured recipes. I remember
several years ago a friend of  mine was following
my blog & she emailed me with a ‘slight’ error.
Apparently my big fat fingers hit the “0” instead
of the “-” (as in 3540 minutes) instead of 340
minutes! Oh well – at least you know I’m HUMAN!!!

Hope you have a GREAT day and are able to do
something relaxing at some point in your day!
Spring is coming! We’re hearing BIRDS singing!
YAY! My FAVORITE season is quickly coming!

Hugs;

Pammie

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

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?

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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)
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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)
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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)
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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)

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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