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

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It’s Saturday – again!

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

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

Brown Sugar Caramel Pound Cake

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

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

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

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

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

Crockpot Ham & Cheddar Quiche

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

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

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

Breakfast for Dinner

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

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

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

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

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

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

(recipe: mrfood.com)
——————————-

Spring Chicken Pasta Salad

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

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

(recipe: mrfood.com)
—————————

15-minute Ham Fried Rice

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

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

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

Crunchy Cinnamon French Toast

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

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

(recipe: ourtableforseven.com)

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

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

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

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

Hugs;

Pammie

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?

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

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