Relaxing on a Tuesday

Our weather has improved some (if you don’t look at the temperatures, that is) – it’s a bright, sunny CLEAR day out there! We had a BIG snowfall Sunday night  to Monday leaving our driveway almost impassable but then our neighbor’s new plow guy just happened to be out there plowing when middle son left to go to work. Plow guy asked if it was OK for him to plow directly around our semi-circle (instead of backing up numerous times) – son said “Sure!” so now our drive is really CLEAR of snow! YAY! Tonight is my knit group’s Yarn Swap and I’m thankful I didn’t have to babysit today; that said, I’ve been ‘lounging around’ by crocheting a border on a baby blanket for a friend who’s shower is in March. (It’s the last ‘multiple pinks’ blanket I knit – I have several blues & pinks baby blankets and once I found out she’s having a girl, decided that was the blanket to give her. Only one problem – it wasn’t very long so I decided to put a white crocheted border on it – and now a kind of scalloped fancy trim to boot. It looks really nice AND it’s bigger! Score! Still plan on knitting a hat & booties, perhaps a few head bands for her as well.

Just got my special needs group’s newsletter sent to the church for printing (YAY!) Tomorrow’s weather sounds really nasty: starting around 11 a.m.: snow/rain/freezing rain/then more rain before 4 pm, winds up to 24 mph. Not sure, yet, if we’re going to cancel my special needs group. I have Library Knit group 10-12 p.m., babysitting 2 – around 4, then special needs 7-8:15 p.m. so I’m taking my special needs group’s paperwork with me when I babysit JUST IN CASE I have to call everyone to cancel – ah, the FUN of a Michigan winter!

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

Blueberry Fluff

12 oz. fresh blueberries, divided

2 T. sugar

1 T. cornstarch

3 T. water

3 C. Cool Whip (1 tub, thawed)

3 C. mini marshmallows

1/2 C. sliced almonds

In small bowl mix cornstarch & water.

Add blueberries, sugar & cornstarch

mixture to a small saucepan over

medium heat. Cook about 20 minutes

until sugar dissolves & blueberries

soften. Smash berries using a potato

masher to create a sauce (leaving

some big pieces). Set aside to cool

to room temp. In large bowl stir

Cool Whip, marshmallows, almonds,

remaining 6 oz. blueberries & sauce –

mix until combined. Serve in

individual bowls or cups & top with

extra berries & almonds, if desired.

Serves 8

 

NOTE: This can be made up ahead

up to 6 hours of serving time. Store

in airtight container in fridge.

 

(recipe: realhousemoms.com)

 


Creamy Tuscan Tortellini Soup

5 mild Italian sausages, grilled/or
cooked – cool then slice
2-3 T. olive oil
1 small onion, diced
2-3 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. black pepper
1 T. Italian seasoning
2 (15 oz, ea) cans white beans,
UNdrained or rinsed
1 (15 oz) can fire-roasted diced
tomatoes with garlic
1 (32 oz) carton chicken stock
1 (20 oz) pkg. refrigerated cheese
tortellini
1/2 C. heavy cream (or milk)
5 oz. fresh spinach (optional)

grated Parmesan cheese – garnish

In large pot over medium heat-
heat oil; add onion & cook, stirring,
about 5 minutes. Add minced garlic &
cook 1 minute – season with salt/pepper
& Ital. seasoning. Stir in white beans,
diced tomatoes & chicken stock – bring
to gentle boil. Add tortellini & sliced
sausages. Reduce heat to medium-low;
simmer 18-20 minutes until tortellini is
cooked. Stir in heavy cream – cook 5
more minutes. Stir in spinach (if using)
& cook 2-3 minutes until spinach wilts.
Taste for seasonings, if necessary.
Serve with freshly grated Parmesan cheese.
Serves 12

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

5 Ingredient Bacon-wrapped Cream
Cheese Chicken

1 lb. boneless skinless chicken breasts cut
into 4 (4 oz ea) pieces (pound to about
1/4″ thick)
4 T. cream cheese
1/4 C. Pepper Jack cheese, shredded
2 T. chopped green onion
4-8 pieces bacon

Preheat oven 375 degrees F.
In a bowl mix cream cheese, chopped
green onion & Pepper Jack cheese –
place 1/4th of this mixture in middle
of each piece of chicken. Starting at
long side, roll chicken up, keeping
chicken mixture in middle. Wrap 1-2
slices bacon around chicken & secure
with a toothpick (if needed). Place
pieces on a rimmed baking sheet &
bake 30 minutes. Place chicken under
broiler about 5 minutes to fully brown
& crisp bacon. Turn each breast over &
broil another 3 minutes on other side
to crisp up bottom side. Serve immediately.
Serves 4

(recipe: praycookblog.com)
——————————–
Baked Crab Rangoon

1/8 tsp. garlic salt
1/8 tsp. Worcestershire sauce
1 small green onion
4 oz. imitation crab
3 oz. cream cheese, softened
14 wonton wrappers

Preheat oven 425 degrees F.
In a bowl cut up the crab &
mix with garlic salt, Worc. sauce,
green onion & cream cheese.
Place wonton wrappers into
muffin cups & spoon mixture
into wrappers. Bake 8-10
minutes until golden brown.
Makes 14

(recipe: FB – Linda’s Kitchen)
———————————

Chicken Bombs (appetizers)
GRILL or OVEN methods

5 boneless skinless chicken breasts
(makes 10 bombs)
5 jalapeno peppers, sliced in half, seeded
20 slices bacon
4 oz. cream cheese, softened
1 C. Colby Jack cheese, shredded
1 C. Barbecue sauce
=
Preheat GRILL 350 degrees F.
(if using oven: preheat 375 degrees F.)

Slice chicken breasts in half (like a hamburger
bun); place between 2 sheets waxed paper &
lightly pound until 1/4″ thick – season with salt/
pepper. In a bowl mix both cheeses together &
spoon about 1 T. into each pepper half. Place
pepper (cheese sides down)on top of chicken
breasts & wrap up (as best you can). Wrap each
chicken breast completely with 2 slices bacon.
Start at one end & wrap half the breast; finish
second half with another slice of bacon.

Grill:
Place chicken on preheated grill over indirect
heat for 30 minutes until chicken is done. Turn
every 5 minutes & baste with BBQ sauce each
time you turn it.

Oven:
(SEE NOTE:)
Place chicken on a sprayed rimmed cookie sheet &
bake 30 minutes until chicken is done. Baste a few
times with BBQ sauce & finish under broiler to set
the BBQ sauce.
NOTE:  Poster suggests a 400 degrees F. oven and
NO BBQ sauce for first 20 minutes, turning once to
cook bacon. Reduce oven heat to 375, change pans
to loosen some of the bacon fat (if you don’t have
a broiler pan). Cover in BBQ sauce & finish baking.
Makes 10 ‘bombs’

(recipe: yummly.com)
————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

(recipe: lovebakesgoodcakes.com)
——————————

Buttery Onion Soup

2 C. thinly sliced onions
1/2 C. butter, cubed
1/4 C. flour
2 C. chicken broth
2 C. milk
1/2 to 2 C. shredded mozzarella
cheese
salt/black pepper – to taste

croutons, optional
=
In large saucepan cook onions in
butter over Low heat until tender &
transparent, about 20 minutes.
Stir in flour. Gradually add broth &
milk; cook & stir over medium heat
until bubbly. Cook & stir 1 minute
longer; reduce heat to Low. Add
cheese & stir constantly until
melted (do not boil). Season
with salt/pepper. Serve with
croutons, if desired. Serves 6

(recipe: tasteofhome.com)
—————————–

I’ve made these before – they’re YUMMY!

Potato Chip Cookies

2 C. (4 sticks) butter, softened
1 C. sugar
3 1/4 C. flour
1 tsp. vanilla
1 1/2 C. coarsely crushed potato
chips

Preheat oven 300 degrees F.
In large bowl cream butter & sugar.
Slowly add flour & vanilla until well
blended – stir in potato chips & mix
well. Drop by rounded teaspoons
2 inches apart on ungreased cookie
sheets. Using a fork, flatten each
cookie. Bake 20-22 minutes until
light golden around edges. Let
stand 5 minutes then remove to
a wire rack to cool completely.
Makes 48 (4 dozen)

NOTE: After cooling you can sprinkle
tops of cookies with powdered sugar
or drizzle with melted chocolate.

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

Hope you have a GREAT Day!

Hugs;

Pammie

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Friday

Hello! The weather here in Michigan continues to baffle us – yesterday it was foggy, dreary, rainy which melted any snow on the ground. Last night we had high winds – today it’s lightly snowing, temp 17 degrees F. with a wind chill of -1 degree F.   go figure! I spent yesterday babysitting my grandson – turned out to be a good day (meaning he didn’t ‘challenge’ me – smart child!). Got 2 pairs of baby booties knit and some work done on the current baby blanket (nothing special, variegated yarn – another blanket for Crisis Pregnancy Center’s Mobile unit.)

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

(the site is still doing the teeny/tiny print so I’m typing each recipe which makes for double spaced lines – sorry)

Grandma’s Honey Muffins

2 C. flour

1/2  C. sugar

3 tsp. baking powder

1/2 tsp. salt

1 large egg, room temp

1 C. 2% milk

1/4 C. butter, melted

1/4 C. honey

Preheat oven 400 degrees F.

Line 12 muffin cup tins with paper

liners or spray with nonstick cooking

spray. In large bowl combine flour,

sugar, baking powder & salt. In another

small bowl combine egg, milk, butter &

honey-stir into dry ingredients just until

moistened. Fill muffin cups 3/4ths full.

Bake 15-18 minutes until a toothpick

inserted into center comes out clean.

Cool 5 minutes before removing

from pan to a wire rack. Serve warm.

Makes 12

 

Freezer Option:

Freeze cooled muffins in freezer

containers. To use: thaw to room

temp or, if desired, microwave each

muffin on High until heated through,

20-30 seconds.

 

(recipe: tasteofhome.com)


(YAY – site is working again!)

Crockpot Lemonade Chicken

6 whole boneless skinless
chicken breasts
6 oz. frozen lemonade concentrate,
thawed
1 T. apple cider vinegar
3 T. brown sugar
1/4 C. ketchup
=
Cooked rice or noodles to
serve 6-8
=
Place chicken in bottom of crockpot.
In medium bowl combine remaining
ingredients & pour over chicken.
Cover & cook on Low 6-8 hours (or
High 3-4 hours) until chicken is
cooked through. Serve over cooked
rice or noodles.
Serves 6-8

(recipe: crockpotladies.com)
——————————–
Easy Sausage Quiche

1 (16 oz) pkg. pork sausage
4 green onions, sliced
1 C. (4 oz) shredded Cheddar cheese
4 eggs
2 C. Half & Half (or milk)
1 C. Bisquick baking mix

Suggested toppings:
sour cream
chopped tomatoes
chopped fresh parsley
=
Preheat oven 400 degrees F.
Place sausage in a lightly greased
2 qt. round casserole dish*; top
with onions & cheese. In a bowl
beat eggs, Half & Half & Bisquick
using a wire whisk until well blended –
pour over cheese. Bake 45-50
minutes until a knife inserted into
center comes out clean. Cool 5
minutes; cut into wedges.
Add toppings & serve. serves 4-6

NOTE: *you can substitute a 9 X 13″
baking dish for the 2 qt. round dish.
Bake 20-25 minutes.

(recipe: www.jimmydean.com)


Ground Beef Stuffed Pepper Skillet

1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 C. diced green bell pepper
1/2 C. diced red bell pepper
1 (14.5 oz) can fire-roasted diced
tomatoes
3/4 C. uncooked long grain white
rice
2 C. beef broth
2 T. tomato paste
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 C. shredded Colby-Jack
cheese
1 T. fresh parsley – garnish

In large skillet over medium heat
brown ground beef, onion & garlic
until meat is fully cooked, crumbled
& no longer pink. Drain. Place skillet
back on heat & add bell peppers, diced
tomatoes, rice, beef broth, tomato
paste, Ital. seasoning, salt/pepper –
stir to combine & bring to boil.
Reduce heat to simmer – cover &
cook 18 minutes until rice is cooked
through. Fluff rice with a fork & top
with shredded cheese. Cover, &
let cheese melt over Low heat.
Garnish with parsley. Serves 4-6

(recipe: iwashyoudry.com)
————————————

Farmhouse Pork Chop & Stuffing
Casserole
(read ingredients first)

2-3 lb. 3/4″ pork chops
1 loaf bread, cubed/dried 12-24 hours
1 C. butter
1/2 C. chopped celery
1/4 C. chopped parsley
1 medium onion, chopped
1 egg, beaten
1/4 C. milk
2 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 (soup can worth) milk
salt/pepper to taste

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Place a single layer of
2-3 lb. pork chops to dish. In large
skillet cook celery, onions & parsley
in butter; add bouillon cubes. Stir in
bread cubes. Add egg & 1/4 C. milk;
mix & spread over pork chops in dish.
In separate bowl mix both cans soup &
soup-can milk – pour evenly over top
of mixture. Bake 1 hour.
Pork chops should be a minimum of
145 degrees F.
in center using a meat
thermometer when done cooking.
The soup & stuffing mixture should be
set when casserole is done cooking.

(recipe: plowingthroughlife.com)


Spicy Potato Soup

1 lb. ground beef
4 C. cubed/peeled potatoes
(1/2 inch cube)
1 small onion, chopped
3 (8 oz, ea) cans tomato sauce
4 C. water
2 tsp. salt
1 1/2 tsp. black pepper
1/2 to 1 tsp. hot pepper sauce

In Dutch oven brown ground beef
over medium heat until no longer
pink; drain. Add potatoes, onion &
tomato sauce – stir in water, salt/
pepper & hot pepper sauce & bring
to a boil. Reduce heat & simmer 1 hour
until potatoes are tender & soup has
thickened. Serves 8 (2 qts)

(recipe: tasteofhome.com)
———————————

 Crockpot Mexican Casserole

1 lb. ground beef
1/2 onion, chopped
3 cloves garlic, minced
salt/pepper, to taste
1 tsp. taco seasoning
1 C. uncooked quinoa
2 (10 oz, ea) cans red enchilada sauce
(mild or medium)
1 (15 oz) can black beans, drained/rinsed
2 (15 oz, ea) cans fire-roasted diced
tomatoes, undrained
1 C. corn kernels, frozen or canned
1 red bell pepper, cored/seeded/diced
1 green bell pepper, cored/seeded/diced
2 T. chili powder
1 T. ground cumin
1 tsp. garlic powder
2 C. Cheddar-Jack cheese, shredded

Optional Toppings:
Cilantro
chopped tomatoes
chopped green onions
chopped black olives
chopped avocado

Heat large skillet over medium-high heat;
add ground beef, onion & garlic. Season
generously with salt/pepper & taco
seasoning -cook until beef is browned &
no longer pink & onions are translucent.
Spray a 3-4 qt. crockpot with nonstick
cooking spray; add skillet contents to
crockpot & all other ingredients except
cheese & toppings. Stir well. Cover &
cook on Low 5-6 hours (or High 3-4 hours).
When quinoa is soft & liquid has been
absorbed, stir well & top with cheese.
Cover & cook an additional 10-15 minutes
until cheese melts. Top with optional
toppings, if desired. Serves 8 generously

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

Easy Stuffed Mushrooms for 2

20 oz. white whole mushrooms
1/3 C. whipped cream cheese
1 T. Parmesan cheese
1/4 tsp. salt
2 T. (frozen, chopped/thawed/pressed
dry) spinach
1 T. panko breadcrumbs

Preheat oven 350 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray.
Remove mushroom stems (reserve for
another use). Brush off any dirt from caps
using a damp paper towel. In a small bowl
mix cream cheese, Parm. cheese, salt &
spinach. Fill openings of mushroom caps
with mixture. Lightly sprinkle Panko bread-
crumbs on top & place caps on sheet. Bake
15 minutes (juices will begin to pool at bottom
of mushrooms & top will begin to lightly brown.)
Remove from oven & serve hot.
Serves 2  (serving size will vary based on size
of mushrooms – you can double or triple the
quanities for more servings.) Cream cheese
mixture can be made ahead.

(recipe: yummly.com)
———————————

Cranberry/Pecan/Oatmeal Cookies

1 C. butter (2 sticks) softened

1 C. brown sugar, firmly packed

1/2 C. sugar

2 eggs

1 tsp. vanilla

1 1/2 C. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3 C. uncooked oats

1 C. fresh cranberries, chopped

into small pieces

1 C. pecans, chopped

1 C. white chocolate chips

Preheat oven 350 degrees F.

In large bowl beat butter & sugars

until creamy. Mix in egg & vanilla –

beat until well combined. In another

bowl whisk flour, baking soda, cinnamon

& salt – add flour mixture to large bowl

& mix well. Stir in oatmeal then gently

stir in cranberries, pecans & choc. chips.

Drop by rounded teaspoon onto

ungreased cookie sheets. Bake 10-12

minutes until cookies start to brown

around edges. Remove to wire rack

to cool Makes 4 dozen.

(recipe: greatgrubdelicioustreats.com)

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

Hope you are having a good day; not much
planned for the day – sometimes it’s nice to
just have a relaxing/casual day where you
can just do what you want without obligations.
I’m thinking dinner will be Pierogies & Sausage –
easy, quick & a family favorite.

Lately I’ve been reading ‘out of my norm’ –
checked out 2 books that are both fact –
one is a kind of history of the Smithsonian
Institute:
“Dinosaurs in the Attic” : an excursion into
The American Museum of Natural History
====
and the other is
The Lost City of the Monkey God”
a book about a trek to Honduras in search
of a much talked about site: the
Lost City of the Monkey God.

Both books are written by one of my
favorite (fiction) writers: Douglas J. Preston
I kind of have to admit that both books are
rather ‘dry’, hence I find myself reading them
both – a little from one, then switch to the
other for awhile. I like reading factual books
as well as good fiction so we’ll see where
these go (and will I actually FINISH either
of them!???)

Stay warm (if you’re in a cold climate);

Hugs;

Pammie

SUPER BOWL RECIPES!

I’m not a football fan so until last night I didn’t realize THE GAME was THIS Sunday! Been saving up appetizer recipes for you – so here ya go!

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

Fudge Puddles
Small, filled cookie cups
(regular & quick version)

Crust:

1/2 C. butter, softened
1/2 C. creamy peanut butter
1/2 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
=
Fudge Filling:
1 C. semi-sweet chocolate chips
1 C. butterscotch chips*
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
(optional: chopped nuts or sprinkles)
=
Crust:
In large bowl combine butter, peanut
butter & both sugars; beat in egg &
vanilla.
In separate bowl mix flour, baking soda &
salt. Gradually add flour mixture to creamy
mixture. Chill at least 1 hour (or if you’re
really pressed for time – put in freezer 15
minutes.)
=
Preheat oven 325 degrees F.
Spray mini muffin pan cups with nonstick
baking spray.
Remove dough from fridge & form into
1″ balls (poster uses a small melon scoop).
Place 1 ball in each mini muffin cup & bake
15 minutes until very lightly browned. Remove
from oven & make a dent in each ball – let cool
in pan at least 5 minutes then move to a cooling
rack.
Fudge Filling:
In a microwaveable bowl (or saucepan) combine
all filling ingredients (except nuts/sprinkles).
Microwave 1 minute – stir well (if there are any
unmelted chips, microwave in 15-second incre-
ments until all smooth).  IMMEDIATELY start
filling ball ‘dents’ as filling will start to harden-
stir well & fill all dents then sprinkle with nuts/
sprinkles (if desired) Let balls set for 1 hour.
===============
(Quicker Version):
Poster used Betty Crocker Peanut Butter Cookie
mix
(1 pouch)instead of making dough. Follow
same idea: fill balls & bake. PREPARE FILLING &
follow same directions.

*If you don’t like butterscotch, use milk chocolate
chips

(recipe; mommyskitchen.net)
—————————————

Bite-sized Pepperoni Pizza Bites

2 pkgs. store-bought pizza dough,
prepared
1 jar pizza sauce
2 T. grated Parmesan cheese
1 t. olive oil (or) melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella cheese (or string
cheese) cut into pieces
pizza toppings of your choice:
pepperoni slices, cooked hamburger
or sausage, ham, veggies, pineapple,
sliced olives,etc.
=
marinara or pizza sauce, for dipping
=
Preheat oven to specific temp. on
pizza dough pkg (usually 400 degrees F.)
=
Lightly spray a pie pan or similar
sized dish with nonstick cooking spray.
=
Unroll dough onto a lightly floured
surface – pat or roll dough to about
12″ X 8″ – cut this into 24 squares.
Place cheese & your desired toppings
in center of each square, making
sure you have enough room to
enclose the toppings in the dough.
When all squares are topped, carefully
lift up each square & wrap dough around
toppings. Pinch to make sure each ball
is sealed shut then place on prepared
pan, seam sides down. Brush tops of
balls with olive oil (or melted butter)
then sprinkle tops with garlic powder
& Italian seasoning – top with Parmesan
cheese. Bake 15-20 minutes until
golden brown on top. Serve warm
with warmed marinara or pizza
sauce on the side for dipping.
Makes 24

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

Wholly Guacamole!

6 avocados (soft, but not mushy)
2-4 cloves garlic, minced (depends
on how much you like garlic)
1 lime, cut in half
1 medium tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno pepper (optional)
(OR) 1 diced serrano pepper (optional)
=
crackers or chips, for dipping
=
Cut avocados in half, remove pit – spoon
avocado into a bowl. Add minced garlic &
squeeze juice from HALF lime into bowl –
mash ingredients together using back of
a large spoon or potato masher (NOTE:
some people like avocado chunky, some
smoother). Fold in diced tomato & onion;
add a few pinches salt & juice from
remaining lime half. Add cilantro &
peppers, if using. Cover bowl & refrigerate
30-45 minutes. Uncover & taste; add
salt, as needed. Serves 4-6

(recipe: geniuskitchen.com)
———————————-
Oven Potato-slice Nachos

2 large russet potatoes
seasoning salt/black pepper
2 (8 oz, ea) jars taco sauce
5 green onions, finely chopped
chopped green chili
2 C. shredded Mexican-blend
cheese (or Cheddar)
sliced black or green olives

Turn on oven broiler & place
oven rack 4 inches from broiler.
Slice potatoes into 1/4″ thick
slices; arrange in single layer on
large GREASED baking sheet(s).
Sprinkle both sides with salt/pepper.
Broil potatoes until golden brown;
turn over slices & broil other sides
until brown & fork-tender. Remove
from oven & top with taco sauce,
green onions, chilies, shredded
cheese & sliced olives. Place under
broiler until cheese melts.
Serves 2-4

(recipe: geniuskitchen.com)
———————————
Easy Cheesy Puff Balls

1 (8 oz) pkg. sliced pepperoni
1 (8 oz) pkg. cream cheese, softened
2 (10 1/8 oz) pkgs. Pillsbury
refrigerated crescent dinner rolls

Preheat oven 350 degrees F.
Remove rolls from packages &
separate into individual triangles.
Flatten each triangle & slice so that
it becomes 3 small triangles. Dice
or chop pepperoni into tiny, tiny
pieces. In a small bowl mix pepperoni
& cream cheese; mix very well so that
all of pepperoni pieces are mixed into
cream cheese. Using a small spoon,
place small spoonfuls of cream mixture
& place in centers of triangles. Pinch
up all sides of triangles around filling.
Repeat & place on cookie sheet. Bake
about 11 minutes – the amount of
time stated on crescent roll pkg.
Allow to cool a few minutes before
serving. Makes 48

(recipe: geniuskitchen.com)
———————————–
Antipasto Squares
(appetizers)

2 (8 oz, ea) tubes crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni, sliced
1/2 lb. sliced Provolone cheese
1/4 lb. sliced mozzarella cheese
1 C. (16 oz) jar sliced pepperonicini
2 T. olive oil
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Unroll one tube of
dough onto cookie sheet & spread out;
pinch seams together. Layer ham,
pepperoni, both cheeses & pepperoncini
on top in even layer. Unroll remaining dough
& place on top – pinch seams to seal. Brush
oil all over top of dough then sprinkle with
Parmesan & oregano. Bake about 35 minutes
until dough is golden & cooked through. (IF
dough is browning too quickly, cover with foil.)
Let cool at least 15 minutes before slicing
into squares. Serves 6

(recipe: delish.com)
———————————-
French Dip Sliders

5 T. butter, divided
1 large onion, thinly sliced
2 sprigs plus 1/4 tsp. fresh thyme
kosher salt/black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast beef
12 slices Provolone cheese
1/4 tsp. garlic powder
1 T. minced garlic
1 1/2 C. (low sodium) beef broth
1 T. Worcestershire sauce

Preheat oven 350 degrees F.
In large skillet over medium-high
heat melt 2 T. butter. Add onion &
thyme sprigs – season with salt/pepper.
Cook, stirring occasionally, until caramelized,
about 15 minutes. Discard thyme sprigs.
Place bottom halves of buns on a large
baking sheet & top with roast beef,
cheese, caramelized onions & bun tops.
Melt 2 T. butter & brush on top of buns.
Sprinkle tops with garlic powder, salt &
parsley – bake until cheese is melty
& sliders are warmed through, about
10-15 minutes.

Prepare Au Jus:

Add remaining 1 T. butter to same skillet
& melt over medium heat. Add garlic &
cook 1 minute then add beef broth,
Worc. sauce & thyme – season with
salt/pepper – simmer until slightly
reduced, about 10 minutes. Serve
sliders with Au Jus for dipping.
Makes 12

(recipe: delish.com)
—————————————-
Philly Cheesesteak Nachos

2 T. vegetable oil
1 large onion, thinly sliced
2 large bell peppers/seeded,
thinly sliced
kosher salt/black pepper
1 tsp. Italian seasoning
1 lb. sirloin steak, thinly sliced
2 C. shredded Provolone cheese
1 C. shredded mozzarella cheese
1 large bag tortilla chips

Preheat oven 375 degrees F.
Line a large baking sheet with foil. Heat
1 T. oil in large skillet over medium heat;
add onion & peppers – season with salt/
pepper. Cook, stirring often, until onions
& peppers are tender, about 5 minutes.
Push peppers & onions to side of pan &
add 1 T. oil to other side. Add steak in a
single layer & season with salt/pepper.
Cook until steak is seared on one side;
season with salt/pepper & Ital. seasoning
then mix steak together with onions &
peppers. On prepared baking sheet add
about half the chips in a layer. Top with
half of mozz & half Provolone cheeses,
half steak & peppers. Repeat to make
another layer with remaining
ingredients. Bake about 15 minutes
until cheese has melted. Serve
immediately.  Serves 6

(recipe: delish.com)
——————————–

Crockpot Buffalo Chicken Nachos

1 lb. boneless, skinless chicken breasts
garlic salt, to taste
salt/pepper, to taste
1 (12 oz) bottle Buffalo Wing sauce
1/2 C. ranch salad dressing
1/2 lb. Velveeta cheese, cubed
1 (10 oz) can diced tomatoes w/green
chilies
1 (12 oz) pkg. tortilla chips
=
Place chicken in crockpot; sprinkle top
with garlic salt, salt/pepper. Pour in
enough Buffalo Wing sauce to cover
chicken. Cover & cook on Low about
4 hours, until chicken is very tender.
Shred chicken using 2 forks & drain
off any excess liquid. Stir in Ranch
dressing.
In a saucepan, combine Velveeta
with tomatoes/green chilies – cook &
stir until cheese melts.
On a large serving plate layer tortilla
chips. Spoon cheese sauce over chips &
top with shredded chicken. Serves 6-8

(recipe: gooseberrypatch.com)
———————————–
Bacon Cheeseburger Dip

1 lb. lean ground beef; cooked &
drained – season well with salt/pepper
1 (8 oz) brick Velveeta cheese, cubed
2 T. ketchup
2 T. mustard
2 T. Worcestershire sauce
6 slices bacon, cooked/diced
2 C. shredded Cheddar cheese
shredded lettuce
pickle slices

Dippers:  tortilla or corn chips
=
In large skillet season beef well
with salt/pepper & cook – drain.
In medium saucepan melt Velveeta
over medium heat until melted.
Stir in cooked beef, ketchup, mustard,
Worc. sauce – mix until combined.
Pour mixture into a 9 X 13″ baking dish &
top with diced bacon, shredded cheese,
lettuce & pickle slices. Serve with dippers.
Serves 8

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

Ranch Sausage Cups

1 pkt. dry (Hidden Valley) Ranch dressing
mix (prepare accordg. to pkg. directions)
1 (10 oz) pkg. breakfast sausage, browned/
drained
1 (8 oz) pkg. Mexican 4-cheese blend cheese
1/2 C. green or red bell pepper, chopped
(optional)
1 (12 oz) pkg. won ton wrappers* cut into
fours
=
In a bowl mix prepared ranch dressing
to cooked sausage; mix in cheese (&
bell peppers, if using). Refrigerate
30 minutes.
=
Preheat oven 350 degrees F.
Lightly spray standard muffin tins with
nonstick cooking spray. Place one
wonton wrapper in each muffin tin &
bake 5-7 minutes until lightly golden
brown. (Watch them carefully so they
don’t get too brown!)
Remove from oven & let cool slightly.
Add 2 T. sausage mixture to each cup &
return to oven 5-7 minutes until cheese
melts & mixture is heated through.
Cool slightly before serving.
Makes approx. 48 cups

*these are usually found in the
refrigerated vegetable section in
grocery stores

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

Thin Mint Poke Cake

1 (15.25 oz) box chocolate cake
mix, prepared accordg. to pkg.
directions for a 9 X 13″ baking
dish
1 (14 oz) can sweetened
condensed milk
1 (11.75 oz) jar hot fudge sauce

Frosting:

1/2 C. butter, softened
2 T. milk
2 C. powdered sugar
1 1/2 tsp. peppermint extract
green food coloring
1 pkg. Andes mints, coarsely chopped

Prepare cake accordg. to pkg. directions
for a 9 X 13″ baking dish – let cake cool
completely. Using a fork or spoon handle,
poke holes over top of entire cake. Pour
sweetened condensed milk over cake, letting
it soak into the holes. Heat up hot fudge
in microwave then drizzle & spread over top
of cake.

Frosting:

Beat all frosting ingredients together until
smooth then spread over cake. Sprinkle
top with chopped Andes mints & refrigerate
at least 1 hour before serving. Serves 12

(recipe: sixsistersstuff.com)

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

Enjoy your day!

Hugs;

Pammie

Here comes the S-N-O-W!

Here in Michigan we are awaiting a BIG snowstorm coming sometime today/night – 5 to 7 inches (YUCK). Yesterday found me attempting to contact our snowplow man to make sure we are still on his list of clients – to no avail; calls went to his answering machine which promptly told clients that the ‘box is full and not able to take any more messages.” UGH! Finally, out of frustration, I tried ONE MORE TIME this morning and got him right away. My ‘hunch’ was right – he’s retired! We are now going to try another man who was referred to us by a friend – sure hope this works out, don’t want to be snowed in. We live on a MAJOR highway (45 mph. in front of our house) and our driveway is sloped just enough to make it nigh onto impossible to get UP if there’s any snow on it! The county road crews come through plowing the road constantly which piles up HUGH amounts of snow/ice at the bottom of the drive – you would need a SHERMAN TANK to get over that once it freezes up, hence WHY we need the drive plowed! Husband & I (and the boys, at times) have shoveled that for many years but both husband & I are now of an age that we shouldn’t be doing that kind of work, so we called a plow guy. SURE HOPE this new guy comes through – I’m thinking I will probably be the one to babysit tomorrow morning. Son & his girlfriend went with other couples for a weekend together and are due back tonight (other grandparents babysat for 4 days so I’m pretty sure they won’t be babysitting tomorrow when our son & girlfriend have to go back to work). OH JOY – I get to ‘venture out’ – sure hope the drive gets cleared & the roads are good – we’ll see.

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

Sour Cream Banana Bars

Bars:
1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
2 eggs
1 1/2 C. mashed bananas
2 tsp. vanilla
2 C. flour
1 tsp. salt
1 tsp. baking soda

Brown Butter Frosting:
1/2 C. butter
3 3/4 C. powdered sugar
2 tsp. vanilla
4-5 T. Half & Half

Optional: add 1/2 C. chopped nuts
to batter of bars, if desired

Preheat oven 350 degrees F.
Grease & flour a 10 X 15″ jelly roll pan.
In large bowl using elec. mixer, combine
sugar, sour cream, butter & eggs – mix on
Low speed, scraping bowl occasionally,
until combined. Add bananas & vanilla –
mix on Low about 30 seconds. Add flour,
salt & baking soda – mix on medium speed
about 1 minute, just until combined – pour
into prepared pan. Bake 18-22 minutes until
golden brown & a toothpick inserted into
center comes out clean. Cool until just
slightly warm & frost with Brown Butter
Frosting. Serves 12

Frosting:
In small saucepan brown butter over medium
heat until golden brown in color & golden-
brown flecks appear, swirling pan frequently.
(butter will become a little foamy). Remove
from heat & pour into a large bowl, cool
slightly. Add powdered sugar, vanilla and
Half & Half – mix using elec. mixer until
smooth & spreadable

(recipe: 5boysbaker.com)
———————————

Crockpot Vegetable Beef Soup

2 C. cooked/chopped roast beef
1 small onion, chopped
1 (12 oz) bag frozen mixed vegetables
1 (14.5 oz) can beef broth
1 (42 oz) can tomato juice
1 1/2 C. coarse-chopped cabbage
1 large potato, peeled/chopped
salt/pepper, to taste

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
until potatoes are tender.
Serves 10

(recipe: farmwifecooks.com)
————————————-
Tex-Mex Bean Bake w/Cornbread
Topping

1 T. olive oil
1 large sweet potato, peeled/
finely chopped
1 medium onion, coarsely chopped
1 small green pepper, coarsely
chopped
1 small sweet red pepper, coarsely
chopped
1 (15 oz) can black beans, drained/
rinsed
1 (15 oz) can pinto beans, drained/
rinsed
1 C. frozen corn
1 (4 oz) can chopped green chilies
1/2 tsp. salt
1/2 tsp. cumin
1/2 C. vegetable broth
3 oz. cream cheese, softened

Topping:
1 (8.5 oz) box corn bread/muffin mix
(Jiffy)
1 large egg
1/3 C. milk
1/3 C. solid-pack pumpkin

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet heat oil over
medium-high heat. Add sweet
potato, onion & peppers- cook &
stir 5-7 minutes until potato is
cooked halfway through. Stir in
beans, corn, chilies, salt & cumin;
heat through. Stir in broth & cream
cheese until blended – pour mixture
into prepared pan.
In large bowl combine corn bread mix,
egg, milk & pumpkin – spoon over
bean mixture in pan. Bake, uncovered,
25-30 minutes until a toothpick inserted
into topping portion comes out clean.
Serves 8

NOTE: this recipe can be made ahead a
day in advance. Prepare as directed,
omitting topping. Cover & refrigerate
overnight. Remove from fridge 30 minutes
before baking. Prepare topping & bake
as directed

(recipe: tasteofhome.com)
——————————-

Stir-fry Garlic/Beef & Broccoli

1 lb. round steak, very thinly sliced*
4 cloves garlic, chopped
2 tsp. medium sherry (optional)
1 1/2 T. cornstarch
1/4 C. olive oil (or other oil)
3/4 lb. broccoli, cut into small
florettes
1/4 C. chicken stock
4 green onions, cut into 1″ lengths
1 1/2 C. small mushrooms, sliced
2 T. soy sauce (or more, if desired)
salt/pepper
=
Cooked rice or noodles to serve 6
=
Place sliced steak in a bowl with sherry
(if using), soy sauce, cornstarch & a little
salt – stir & let rest 20 minutes.
Place 2 T. oil in a skillet over medium-high
heat. Add garlic & stir-fry 1-2 minutes. Add
mushrooms & stir-fry 2 minutes; remove &
keep warm. Place 2 T. oil in skillet & stir-fry
beef until nicely browned; remove & keep
warm. Add 1 T. oil to skillet & stir-fry green
onions 1 minute-remove & keep warm. Pour
chicken stock in skillet & heat to bubbling;
add broccoli. Cover & steam 3-4 minutes.
Remove lid & place all ingredients in
skillet; heat through but do not over cook.
Serves 6

*Steak is sliced easily if it is half-frozen
when you slice it

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

Scrambled Egg Muffins

12 eggs
1/2 C. milk
salt/pepper, to taste
1/2 tsp. seasoned salt
1 green onion, chopped
3-4 slices deli ham
4 fresh mushrooms, chopped
1 C. sharp Cheddar cheese, grated

Preheat oven 350 degrees F.
Spray muffin tin with nonstick cooking
spray. Crack eggs into large bowl; add
milk, salt/pepper/seasoned salt – whisk
vigorously with a fork. Sprinkle onion,
ham, mushrooms & cheese into muffin
tin bottoms & pour some of egg mixture
into each cup (just a little less than full=
helps if you use a large measuring cup)
Bake 30 minutes until they puffed up &
are a bit golden brown along the edges.
Allow to sit in pan about 5 minutes, then
serve. Makes 12

NOTE: They can be made ahead – cool
completely & store in ziplock bags in fridge.
Microwave to reheat.

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

Country Chicken ‘n Rice

1 (3 to 3 1/2 lb) chicken, cut into 8
pieces
6 C. water
2 (15 oz, ea) cans tomato sauce
1 large onion, finely chopped
1 tsp. dried thyme
1T. salt
1 tsp. black pepper
2 C. long or whole-grain rice,
rinsed

In large pot bring all ingredients
except rice to a boil over medium-
high heat. Cover & allow to boil
35 minutes. Add rice & cook 25-30
minutes until rice is tender, no pink
remains in chicken & chicken juices
run clear. Serves 6

(recipe: mrfood.com)
————————————-

Cake Mix Snickerdoodles

1 box white cake mix
1 egg
1/2 C. (1 stick) butter, melted
1/4 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Line a cookie sheet with parchment
paper. In mixing bowl beat dry cake
mix, egg & melted butter until fully
combined. In small bowl mix cinnamon
& sugar. Scoop batter & shape into
1 inch balls & roll balls in cinnamon/sugar
mixture – place on cookie sheet – repeat
with remaining dough. Bake 10-12 minutes
until edges are light brown. Let cookies
set on cookie sheet 5 minutes before
removing – cool completely on wire rack.
Makes 36-40 cookies

(recipe: ourtableforseven.com)
====================

Am currently working on finishing the ‘various
pinks’ blanket (almost done), the continuing
baby booties project and then – the other night
I got a text from oldest son asking if I would
mind making a (Loom-knit) hat for his friend.
I told son I haven’t made those in years (the
process makes my hands hurt so I kind of stopped
doing that) BUT – this is my son’s close friend so
I caved. Told him I hoped his friend didn’t mind
the colors I chose (only large skeins of ‘regular’
yarn I had at the moment): maroon & black.
Friend sent me a text with a photo of him holding
a post-it note saying “I love you, Pam!” so – being
the ‘softy’ that I am, of course I’m making him a
hat! (I’ve known him since they were teens – he
works for my son as an under chef, he’s a great
guy!). To take my mind off the ‘process’ of making
the hat I’ve been watching the cooking channel &
looming – it helps. I also told my son ‘no more
volunteering my hat making skills, please’.

Hope you are having a GREAT day! It’s the
beginning of a new week – let’s hope it turns
out to be a good one!

Hugs;

Pammie

 

Mid-week!

Super cold here and supposed to get to below zero by Sunday – oh, joy . . . we’re supposed to be getting snow in the next few days but it doesn’t say ‘accumulation’ so I’m REALLY hoping it doesn’t stick! Went to Library Knit group this morning and there was a film of ice on the windshield – enough that it had to be scraped before I could drive. Oh well – it’s Michigan – what can I expect at this time of year, right?

Working on 2 baby blankets – one is a combination of pinks (like the ‘blues’ one I did & posted the photo) and the other is a new pattern (to me). I had purchased some very nice, soft dusty pink yarn and had done a good foot or more of another (new) pattern when I discovered I’d made a mistake about 2 inches down. Normally it wouldn’t be a big problem, but this time I did a Yarn-Over – which creates a HOLE (where one was NOT supposed to be!). I decided, instead of taking each stitch off of the needles, one-by-one, I would just remove the needles, unravel the yarn down to that row and resume – HA! WHAT FOLLY! This particular yarn being nice & soft AND SLIPPERY decided it had a mind of it’s own and unraveled ALL OVER THE PLACE – WAY PAST THE MISTAKE, etc! I tried, several times, to get all the stitches back on the needles before finally (in utter desperation) unraveling the entire thing and putting yarn & needles away (for several days). Finally found a different pattern and am (so far) happily creating – we’ll see where this goes! (I remember, many years ago, a knitter friend gifted me an entire bag of this same type of yarn, in at least 6 colors – she said she found it very frustrating because it was so slippery . . . guess I should have learned, right?)

LOTS of great soup/cold weather recipes coming in!

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

Chocolate Oatmeal Bars

Cookie Layer:
1 C. butter
2 eggs
2 C. brown sugar
2 tsp. vanilla
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
3 C. quick-cooking oats

Topping:
1 (12 oz) pkg. milk chocolate chips
2 tsp. vanilla
2 T. butter
1 can sweetened condensed milk
1/2 tsp. salt
1/2 C. chopped nuts (poster uses pecans)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
cooking spray. In large bowl cream 1 C.
butter, brown sugar, eggs & vanilla. Add
flour, salt, soda & oats – mix well then
press into prepared pan. In another bowl
melt 2 T. butter & chocolate chips together.
Add sweeten’d/Cond’ milk, vanilla, salt &
nuts – mix until smooth. Pour mixture
over cookie layer & spread evenly over
top. Bake 20-25 minutes. Cool then cut
into bars. Makes 20 bars

(recipe: sugar-n-spicegals.com)
————————————–

Crockpot Northern Beans & Ham

1 (16 oz) pkg. dried Northern beans
3-4 meaty ham hocks/shank or meaty
ham bone (about 1 1/2 lbs)
1 small onion, diced
(1 pkg. Goya ham-flavored concentrate –
optional)
1 bay leaf
salt/pepper, to taste
1/4 to 1/3 C. light brown sugar

Sort dry beans for any pebbles – rinse under
cold water. In a large bowl soak beans in water
for 3 hours*; drain & rinse beans.

Add rinsed beans, onion, salt/pepper, bay leaf
& ham shanks/hocks/ham – chopped into large
chunks, to crockpot. Add enough water (or water
& broth) to cover beans by 2 inches (about 6-8
cups) & add Goya ham concentrate, if using. Cover
& cook on High first hour; turn heat to Low & cook
an additional 4 hours (OR) until beans are tender
& a bit creamy. Remove ham shanks or hocks,
pull off all meat. Remove bay leaf & discard;
return meat to crockpot & add brown sugar – stir.
If there is a lot of juice in the beans you can remove
1 C. before adding brown sugar – all depends on how
thick or thin you want the beans to be.

*NOTE: Poster does not soak beans overnight
because she says they cook tender after 5
hours of cooking.

(recipe: mommyskitchen.net)
——————————

Sauteed Chicken w/Veggies

2-3 boneless skinless chicken
breasts cut into bite-sizes cubes
2 T. olive oil
1/2 medium onion, diced
2 medium carrots, sliced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
2 C. chicken broth
8 oz. spaghetti, broken into
small pieces (1 1/2 – 2 inches)
1/4 C. Parmesan cheese, grated
plus extra for garnish
2 C. broccoli florets
1 C. squash: zucchini, yellow, etc.,
peeled/cubed

Heat oil in large skillet over medium
heat. Add chicken, onion, carrots &
garlic – season with salt/pepper & cook
5 minutes, stirring occasionally. Add
chicken broth & broken spaghetti – stir
to combine & submerge noodles in
broth. Cover with tight-fitting lid,
reduce heat to Low & simmer 5 minutes.
Uncover; stir in Parm. cheese – add broccoli
& squash. If liquid has been absorbed add
a small amount of water or broth. Cover &
simmer 5 minutes until veggies have
reached desired tenderness. Uncover;
sprinkle with additional Parm. cheese &
serve immediately. Serves 6-8

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

Best Taco Mini Meatloaves

1 lb. lean ground beef
1 lb. lean ground pork
1 pkt. taco seasoning mix
1 (12 oz) bag Doritos, crushed
2 eggs, beaten
1 C. shredded Mexican-blend
cheese
1 (16 oz) jar salsa

Meatloaf Topping:

8 oz. salsa
1 C. shredded cheese (your choice)
=
Preheat oven 350 degrees F.
Cover a baking sheet with foil. Place
all meatloaf ingredients in large bowl
& mix well then shape into mini loaves,
the desired size you want, using your
hands. Place loaves on prepared sheet.
Top with meat loaf toppings.
Bake about 30 minutes. (until internal
temperature is 160 degrees F.) (NOTE:
Poster make 7 mini loaves and they
took 30 minutes to bake.)

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

Quick ‘n Easy Ground Beef Stew

1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. black pepper
2 T. flour
1 1/2 C. fresh mushrooms, sliced
1 zucchini, cut into 1 inch pieces
1 1/2 C. beef broth
2 tsp. Worcestershire sauce
1/3 C. heavy whipping cream
2 tsp. Dijon mustard
3 medium unpeeled Yukon Gold/
Russet or red potatoes cut into
1/2 inch cubes
2 medium carrots, cut into small
pieces (about 1 C.)
2 T. chopped fresh parsley

Optional serving method:
Can serve ‘as is’ or over
cooked brown rice
=

In large skillet cook beef over
medium-high heat 5-7 minutes
stirring occasionally until thoroughly
cooked; drain. Stir in salt/pepper & flour.
Add mushrooms, cook 3 minutes,
stirring occasionally. In small bowl mix
broth, Worc. sauce, whipping cream &
mustard with a wire whisk – add to
beef mixture. Stir in potatoes, carrots &
zucchini. Reduce heat to Medium-low –
cover & cook 15 minutes until veggies
are tender & sauce is slightly thickened.
If sauce is too thin at end of cooking
time, increase heat to medium-high &
cook, uncovered, a few minutes until
liquid reduces & is slightly thickened.
Sprinkle top with parsley & serve.
Serves 4-5 (see optional serving method
above)

(recipe: mommyskitchen.net)
————————–

Crockpot Clam Chowder

1 yellow onion, diced
1 C. water
3 medium russet or yellow potatoes,
peeled/cut into cubes
2 (6.5 oz, ea) cans minced clams with
juice
1 C. frozen corn
1 C. cooked/crumbled bacon (poster
used a pkg. of real bacon bits)
3 ribs celery, cut into quarter-inch
pieces
2 C. milk
1 C. Half & Half
2 T. melted butter
1/2 C. flour
salt/pepper, to taste

Add onion, water, potatoes,
clams with juice, corn, bacon &
celery to crockpot. Cover & cook
on Low 4-6 hours. Place butter,
Half & Half, milk & flour in a
saucepan. Cook on Low & whisk
until it is thick & bubbly. Take
about 1/2 C. of liquid from crockpot
& mix into saucepan then add that
mixture to crockpot & stir. Salt/
pepper, to taste. Cover & cook on
Low an additional 30 minutes.
Makes 8 Cups of soup

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

3-Ingredient Peach Cobbler

1 large can peaches (or 2 smaller cans)
1 yellow cake mix
1 stick butter, melted

Preheat oven 350 degrees F.
In a 9 X 13″ baking dish pour peaches
including juices. Sprinkle dry cake mix
over top & smooth. Evenly distribute
melted butter on top of cake mix.
Bake 30 minutes

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

1 Banana Peanut Butter Cookies
(small batch: makes 12)

1 C. rolled oats (or quick-cooking oats)
1 ripe banana
1/3 C. smooth peanut butter
1 T. honey
1/3 C. chocolate chips
1 egg
1/2 C. chopped nuts of your choice

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
In bowl combine all ingredients
with a spoon. Roll mixture into
walnut-sized balls & place on
prepared sheet; mash each
cookie out flat with your hand
or a spoon. Bake 12-15 minutes.
Makes 1 dozen cookies

(recipe: thesoutherladycooks.com)

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

I’m planning on making a batch of
Bean Soup tomorrow – it’s a good
‘stick to your ribs’ meal for cold
weather.

Babysat my almost-2 yr old grandson
yesterday and he makes me laugh. My
throat was dry so I coughed – he said:
“Bless you!” so I said: “Thank you!”
then he said: “You’re welcome!” –
almost made me want to cough again
just to see if he’d repeat it! His Dad
said he can’t believe how much
personality is in such a little body –
he’s a riot – makes me laugh and
laughter keeps me young.

Enjoy your day!

Hugs;

Pammie

Getting Closer – more ‘last minute’ Recipes!

Very glad we didn’t get any snow-temps. in the 30’s (great snow temps.) but although it’s rather gloomy outside, we can still move about/drive/walk, etc. in ‘GLOOM’!!! YAY! I still have some presents to wrap but, other than cooking on Christmas Day, I’m done! (Have to write out some Thank You cards to my special needs students & their families for gifting me with some very nice presents).

LOTS of great holiday recipes coming in – today it’s going to be mostly desserts – some are ‘last minute’ friendly (quick to make).

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

Cranberry Pecan Crisp

2 C. fresh cranberries (can use
frozen – don’t need to thaw)
1 C. sugar
1 1/2 C. flour
1 C. rolled oats (can use quick-cooking)
1/4 C. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 sticks butter (12 T.) melted
1 tsp. vanilla
1 C. chopped pecans (or walnuts)

Preheat oven 350 degrees F.
Spray a 2 qt. baking dish with nonstick
cooking spray. Combine cranberries &
sugar & add to dish. In a bowl mix, using
a spoon, flour, oats, brown sugar, cinnamon,
melted butter & vanilla – drop on top of
cranberries/sugar. Sprinkle top with nuts.
Bake 45 minutes until bubbling & brown
on top. Serves about 6

(recipe: thesouthernladycooks.com)
——————————
Cranberry/Pecan Cake Mix Cookies

1 box white cake mix
2 eggs
8 T. melted butter
1 C. dried cranberries (Craisins)
1 C. chopped pecans

In large bowl mix all ingredients &
refrigerate 1 hour.
=
Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray & drop cookie dough
by spoonfuls onto sheet -about golf
ball size.
NOTE: this dough is so sticky you may
need to use 2 spoons to get the mixture
off of one spoon. Bake 10-12 minutes
until golden around edges.
Makes 20-25 cookies (depending on size
you make them).

(recipe: thesouthernladycooks.com)
——————————
Crunchy Peanut Butter Balls

2 C. crunchy peanut butter (or smooth,
if you like)
1 stick butter or margarine (1/2 C. or
8 T.)
2 C. powdered sugar
2 C. Rice Krispies cereal
2 C. semi-sweet chocolate chips
2 T. shortening (Crisco – do not substitute
butter or margarine)

Cover a baking sheet with waxed paper.
You can do this in the microwave OR
on stovetop: Melt peanut butter &
butter together. In a bowl mix powdered
sugar & cereal – mix together with peanut
butter mixture (poster uses a wooden
spoon). Form into balls about 1-inch
& place on prepared sheet. Chill 1 hour.

Chocolate Coating:
Melt chocolate & shortening (either on
stove or microwave*) Dip balls in mixture
& place back on sheet. Keep chilled until
firm – about 1 hour. Makes 3 dozen (depenging
on the size you make them).

*In microwave poster did them about 2 1/2
minutes, stirring well.

NOTE: the addition of shortening creates a
smoother & more manageable consistency
than just melted chocolate alone. Doing this
helps to make a more evenly coated product.

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

Creme de Menthe Brownies
(Paula Dean)

4 oz. unsweetened baking chocolate
1 C. unsalted butter
4 large eggs
2 C. granulated sugar
1/2 tsp. salt
1 tsp. vanilla
1 C. flour

Filling:
1/2 C. unsalted butter, softened
2 C. powdered sugar
4 T. green creme de menthe (or
use green food coloring plus a
dash of peppermint extract)

Icing:
6 oz. semi-sweet chocolate chips
6 T. unsalted butter
===
NOTE: Where it says ‘use a double
boiler’ you can do this in the micro-
wave using a glass bowl, make sure
to monitor closely & stir a few times.
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick cooking spray.

Brownies:

In a double boiler, melt baking
chocolate & 1 C. butter over
simmering water; cool slightly.
In medium bowl beat eggs using
a whisk until blended; add 2 C.
gran. sugar & continue whisking
until mixture is light & fluffy. Add
cooled chocolate mixture, salt,
vanilla & flour – keep whisking
until thoroughly blended. Pour
into prepared pan & bake 25 minutes.
Remove from oven & cool in pan.
=
Filling:

Using an elec. mixer on medium speed
beat 1/2 C. butter & conf. sugar until
well blended. Stir in creme de menthe
& blend well – spread over cooled
brownies. Refrigerate in original pan until
filling is firm.

Icing:

Melt choc. chips & 6 T. butter in top of
double boiler, stirring until smooth.
Pour warm glaze over filling & tilt pan
to distribute icing evenly. Refrigerate
until chocolate hardens.

To Cut Brownies:

Allow brownies to come to room temp.
in the pan so chocolate doesn’t crack,
then cut them into squares. Serves 48

(recipe: geniuskitchen.com)
—————————————-
Peppermint Candy Popcorn

10 C. popped popcorn
1 C. chocolate chips
1 C. white chocolate chips
1/2 C. holiday chocolate M & M’s
candies
1/2 C. white peppermint M & M’s
candies

Line a large flat rimmed baking sheet
with parchment paper. Spread popped
popcorn on sheet. In a saucepan over
medium heat, melt choc. chips until
smooth. In another saucepan, melt
white choc. chips until smooth – drizzle
both chocolates over popcorn. Sprinkle
covered popcorn with both M & M
candies (while chocolate is still soft).
Let mixture set until chocolate is set.
Break into pieces before serving.
Makes 10 Cups

(recipe: ourtableforseven.com)
——————————–
Cranberry Fluff
(overnight recipe)

1 (8 oz) bag fresh or frozen cranberries,
chopped into small pieces
1 C. granulated sugar
1 (8 oz) can crushed pineapple with
juice (do not drain)
1 1/2 C. miniature marshmallows
1 1/2 C. shredded coconut
1 (8 oz) tub Cool Whip, thawed
1 C. chopped nuts (your choice)

In large bowl add chopped cranberries &
sugar – stir. Add pineapple & juice; stir in
marshmallows, coconut, Cool Whip &
nuts – stir. Refrigerate overnight for
best results to let ingredients blend.
Serves 8-10

Keeps well for several days refrigerated.
Recipe can be doubled. Serve as a side
dish or dessert.

NOTE: If you want to make more pink add
a few drops of red food coloring

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

Cheese Ball Bites

1 (8 oz) pkg. cream cheese, softened
4 oz. mascarpone cheese, softened
6 oz. finely grated sharp white Cheddar
cheese
salt/pepper, to taste
3/4 c. finely chopped pecans (regular or
candied)
3/4 C. chopped dried cranberries
1/2 C. thinly sliced chives
1/4 C. finely chopped parsley

Place cream cheese & mascarpone cheese
in a bowl. Using an elec. mixer or large
spoon, mix until thoroughly combined.
Add Cheddar cheese & salt/pepper – mix
until well combined. Roll mixture into
bite-sized balls. Place cranberries on one
flat plate (or pie plate) & pecans on another –
one a third plate mix chives & parsley. Roll
1/3rd of balls in pecans – 1/3 in cranberries –
1/3 in herbs. Refrigerate until ready to serve.
Place toothpicks in balls & serve.
Serves 12

(recipe: dinneratthezoo.com)
——————————-
Homemade Chex Mix

3 C. Corn Chex cereal
3 C. Rice Chex cereal
1 1/2 C. Wheat Chex cereal
1 1/2 C. oyster crackers
1 C. cheese crackers
1 C. pretzel twists
1 C. mixed nuts
6 T. butter, melted
2 T. Worcestershire sauce
1 1/2 tsp. seasoned salt*
3/4 tsp. onion powder

In large microwave-safe bowl place
all cereals, crackers, pretzels & nuts.
In a bowl or glass measuring cup mix
melted butter, Worc. sauce, seasoned
salt & onion powder – pour over cereal
mixture & toss to coat evenly. Microwave
5-6 minutes, stirring thoroughly every 2
minutes, then spread on paper towels to
cool. Serve immediately or store in a
sealed container up to 1 week.
Serves 24

*Poster highly recommends Penzeys
smoky seasoned salt

NOTE: you can omit nuts & use more
crackers & pretzels if desired. (When
poster makes this for children she uses
rainbow colored goldfish crackers instead
of regular cheese crackers)

(recipe: dinneratthezoo.com)
———————————
Triple-cheese Bacon/Spinach Dip

10 slices bacon, cooked until crispy,
drained & chopped
1 (8 oz) pkg. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1 tsp. garlic powder
1 tsp. paprika
1 lb. frozen chopped spinach, thawed/
squeezed dry
1 C. freshly grated Parmesan cheese
1 C. shredded Mozzarella cheese, divided

1 baguette, sliced/toasted (or other dippers)

Preheat oven 350 degrees F.
In large bowl mix cream cheese, mayo, sour
cream, garlic powder & paprika – season with
salt/pepper. Fold in chopped spinach, bacon,
Parm & 3/4 C. mozzarella cheeses. Transfer
dip to a baking dish & sprinkle top with
remaining 1/4 C. Mozzarella cheese. Bake
25-30 minutes until golden & bubbly.
Serves 8

(recipe: delish.com)
——————————–
French Dip Pinwheels
(appetizer)

Pinwheels:
2 T. butter
2 large onions, thinly sliced
2 sprigs fresh thyme
kosher salt
ground black pepper
flour
2 (8 oz) tubes crescent dough
8 slices Provolone cheese
1/2 lb. deli roast beef
2 tsp. freshy thyme leaves

Au Jus:
1 T. butter
1 clove garlic, minced
1 1/2 C. (low-sodium) beef stock
1 T. Worcestershire sauce
1/4 tsp. freshy thyme leaves

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat,
melt butter. Add onion & thyme
sprigs – cook, stirring occasionally,
until onions begin to softened &
turn golden, 5 minutes. Season
with salt/pepper – reduce heat
to medium. Continue cooking,
stirring occasionally, 10-15
minutes more until onions are soft &
caramelized.

Assemble Pinwheels:

On a lightly floured surface, unroll
crescent dough – separate into 2
rectangles, pinching together seams.
Top each rectangle with Provolone,
roast beef & caramelized onions.
Starting at short side, roll up each
rectangle, pinching edges to seal.
Cut each roll into 4 slices & place on
prepared pan, cut sides up – top with
thyme leaves. Bake 35 minutes until
dough is golden.

Au Jus:

In small saucepan over medium heat
melt butter. Stir in garlic & cook 1 minute.
Add broth, Worc. sauce & thyme leaves –
season with salt/pepper. Simmer 10
minutes until slightly reduced. Serve
pinwheels warm with Au Jus for dipping.
Makes 10 servings.

NOTE: Be sure to roll them extra tight so
they don’t come apart when dipping.

(recipe: delish.com)
——————————-

(I threw this one in because I know that it’s a holiday recipe)

Southern Pea Salad

1 (16 oz) bag frozen sweet peas, thawed/
uncooked (can use canned)
2 eggs, hard-boiled/chopped
4-6 slices bacon, cooked crisp & crumbled
(or 1 C. cooked/chopped ham)
1/2 C. chopped green onion (can use regular)
1 C. shredded Cheddar cheese (or any kind)
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (or 1/2 C. chopped celery)
dash cayenne pepper
1/2 C. mayonnaise
1/2 C. sour cream

Combine uncooked, thawed peas, eggs, bacon/
ham (or both), onion, cheese, pepper/salt, garlic
powder, celery & cayenne in a large salad bowl.
Mix in mayo & sour cream. Refrigerate a few hours.
Serves 6-8

(recipe: thesouthernladycooks.com)
======================
Hard to believe TOMORROW is CHRISTMAS
EVE! Seems the days are just flying by!

Hope you are all in the ‘home stretch’ of all
of your holiday preparations. Amidst it all –
remember to REST/RELAX a bit, ENJOY the
times – with friends/family, etc.
These ARE the times of our lives. To quote
a saying I have on my computer room wall:

“Enjoy the little things in life because, one day,
you’ll look back & realize they were the BIG
things!”
(Robert Brault)

Hugs;

Pammie

 

More Holiday Recipes!

We had a very light ‘dusting’ of snow last night (not enough to even worry about!). I noticed that our weather now says some freezing rain/snow possible tomorrow – oh well, we knew it was to be expected.

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

Soft Cinnamon Roll Cookies

3/4 C. butter, softened
1 C. sugar
1/2 tsp. vanilla
3 C. flour
1 tsp. baking soda
3/4 C. buttermilk

Filling:

2 T. butter, softened
1/2 C. brown sugar
1-2 T. cinnamon

Glaze:

2 C. powdered sugar
1/2 tsp. vanilla
3-4 T. milk

In large bowl cream butter & sugar
until creamy; mix in vanilla. Add baking
soda to buttermilk & stir. Add 1 C. flour
slowly to butter mixture until combined.
Pour in buttermilk/soda & mix until
combined. Add rest of flour to mixture &
mix just until combined (do not over mix).
Refrigerate dough at least 1 hour
=
Preheat oven 350 degrees F.
Spray cookie sheets with nonstick cooking
spray (or) line with parchment paper.
Generously flour countertop with flour. Turn
out dougn onto flour & shape into an approx.
12″ X 8″ rectangle, about 1/4″ thick. (Dough
will be very sticky). Spread butter evenly over
dough then sprinkle with brown sugar &
cinnamon. Roll up dough from long side, slowly
nudging it up as tightly as possible without
breaking the dough (don’t worry if there are some
little places that open up – lightly pinch them closed).
Refrigerate about 15 minutes then slice into 1″ slices,
wiping the sharp knife between cuts. Place cookies
on prepared sheets, at least 2 1/2 inches apart –
they will spread. Lightly reshape cookies into circles,
if needed, making sure the cinnamon sugar is showing
in spirals. Bake 18-20 minutes until lightly browned.
Transfer baked cookies to wire racks immediately to
cool.

After they’ve cooled: mix glaze ingredients until
smooth & desired texture – spoon glaze to completely
cover cookies & give them enough time to set up
before serving.  Serves 12

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

Mashed Sweet Potatoes w/Browned Butter

2 lb. sweet potatoes, fully baked/slightly
cooled
1/2 C. heavy cream
2-4 T. brown sugar
1 stick butter, divided
salt/pepper
nuts for topping (optional),
pecans, walnuts, your choice

While potatoes are cooling make browned
butter: Cut 5 T. butter into small pieces &
place in saucepan over medium heat – melt.
Turn up heat to medium-high & allow to start
a small boil. Continue stirring so butter solids
don’t stick or burn on bottom – continue
stirring gently making sure the solids aren’t
sticking to bottom & so it doesn’t boil over.
After 5-10 minutes butter will start to turn a
nice caramel color & start to smell fragrant
(it has a very nutty smell & taste when browned).
BE VERY careful not to allow butter to burn (it
can go from brown to burned very quickly.).

Peel slightly cooled potatoes & place in a large
bowl-mash using a potato masher or elec. mixer.
Add cream, remaining butter & 2 T. brown sugar.
Use remaining potato water to thin out your potatoes
to your liking. Season with salt/pepper & adjust
sweetness with more brown sugar, as needed.
From here you have 2 choices: Mix in browned
butter completely or pour it over the top when
serving. Top with chopped nuts & serve.
Serves 4

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

Sausage Quiche Squares
(appetizer)

1 lb. bulk pork sausage
1 C. shredded Cheddar cheese
1 C. shredded Monterey Jack cheese
1/2 C. finely chopped onion
1 (4 oz) can chopped green chilies
1 T. minced jalapeno pepper (optional)
10 large eggs
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet cook sausage until no longer
pink; drain & place in prepared dish.
Layer with cheeses, onion, chilies &
jalapeno (if using). In a bowl beat
eggs & seasonings – pour over cheese
in dish. Bake, uncovered, until a knife
inserted into center comes out clean –
18-22 minutes. Remove from oven &
cool 10 minutes then cut into 1-inch
squares.  Makes about 8 dozen

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

Cookie Dessert Bread

2 (5 oz, ea) tubs Vanilla Greek yogurt
1 1/2 C. self-rising flour
1/2 C. sour cream
1 1/2 C. Chocolate chips & 1/3 C. for topping
1 T. vanilla

Glaze:
1 C. powdered sugar
1 T. vanilla
1-2 tsp. milk or heavy cream (can use non-dairy
milk)

NOTE: you can use all non-dairy yogurt in place
of Greek yogurt & sour cream
=
Spray a bread loaf pan with nonstick cooking
spray.
Preheat oven 350 degrees F.
In medium bowl combine flour, sour cream,
sugar, yogurt, vanilla & choc. chips (reserving
1/3 C. extra for topping) – mix well. Pour
mixture into prepared pan & bake 45 minutes
to 1 hour. Check at 45 minutes – bake until a
toothpick inserted into center of loaf comes out
clean. Let cool completely then invert to a wire
rack to finish cooling.

Glaze:

While bread is baking, make glaze. Mix
powdered sugar, vanilla & milk/heavy cream
together (add milk, a little at a time, so that
it doesn’t turn too watery). Pour glaze over
cooled bread & top with choc. chips.
Serves 16

(recipe: wishesndishes.com)
——————————————

Crockpot Horseradish Cheese Spread

2 lb. box Velveeta cheese, cut into
cubes
1 C. mayonnaise
1 (4 oz) jar cream horseradish
2 (4 oz, ea) jars diced pimentos, drained
dash hot sauce

Crackers – for dipping
=
In 4 qt. or larger crockpot place Velveeta
cubes, mayo, horseradish, pimentos & hot
sauce – stir. Cover & cook on High about an
hour 45 minutes, stirring about every 30
minutes. (NOTE: you can also heat this
on the stovetop in a saucepan, stirring
often). Spoon sauce into serving containers
with lids & refrigerate at least 4 hours.
Serve with crackers. Serves 25

(recipe: themagicalslowcooker.com)
—————————
Crockpot Brown Sugar Meatloaf

3 lb. extra lean ground beef
1 1/4 C. Italian seasoned bread crumbs
1 C. milk
4 large eggs
2 pkts. dry onion soup mix
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground ginger

Topping:
2 C. ketchup
1 C. brown sugar (light or dark)
2 tsp. Worcestershire sauce

Line crockpot with a crockpot liner or
spray insides with nonstick cooking spray.
Using your hands, in large bowl combine
ground beef, breadcrumbs, milk, eggs,
soup mix, salt/pepper & ginger. Place
mixture in bottom of crockpot & shape
into a loaf shape, keep it away from the
sides of the crockpot. Cover & cook on
Low 6-7 hours (until meat thermometer
inserted into center of loaf reads 160
degrees F.) About 1/2 hour before
end of cooking time  in small bowl
mix ketchup, brown sugar & Worc.
sauce – evenly spread over top of loaf;
finish cooking. Carefully remove loaf
from crockpot by either pulling the
liner with meatloaf inside or use
2 spatulas to lift loaf up & out of
crockpot. Place on a serving platter.
Serves 10

Freezer Instructions: Mix meatloaf
together & place in a 1 gallon ziplock
freezer bag (or foodsaver bag) – flatten
as much as possible inside bag. In 1 qt.
freezer bag mix topping ingredients. Seal
& freeze with meatloaf – Place smaller
bag inside bag with meatloaf & seal
larger bag closed by hand (or seal using
Foodsaver). Label bag with date prepared,
name of recipe, ingredients & cooking
instructions. Lay bag flat in freezer & allow
to freeze for several hours; then you can
stand the bag upright if needed. Contents
of meal must be allowed to thaw completely.
Remove from freezer, place in fridge until
completely thawed (about 24 hours). Remove
topping bag & set on a plate in fridge until
needed. Follow remaining directions in
recipe.

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

Crockpot Crustless Brown Sugar Pumpkin
Pie
(Done in crockpot with removable insert)

1 (15 oz) can pumpkin puree (Libby’s)
1 (12 oz) can evaporated milk
2 eggs
3/4 C. brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. salt

Line crockpot with foil & spray with nonstick
cooking spray*. Mix all ingredients in medium
bowl using a whisk, until smooth. Pour mixture
into prepared crockpot; cover & cook on High
2 1/2 hours until filling is set KEEP LID ON FOR
ENTIRE COOKING TIME. When cooking time is
done, remove lid. Remove ceramic insert from
base & place on a cooling rack 30 minutes.
(Poster serves hers with ice cream – if you want
to serve this cold, place insert in fridge.
Serves 8

*Poster uses 2 pieces of heavy-duty foil- she
makes a bowl at the bottom of the crockpot &
layers each piece on top of the other. She also
notes that it is easier to remove the foil with
the pie in it
after pie has cooled completely.

(recipe: themagicalslowcooker.com)
———————————

Crockpot Spinach & Artichoke Dip

8 oz. cream cheese, softened/cubed
2 cloves garlic, minced
1 (14 oz) jar/can artichoke hearts, drained
& chopped
1 C. mayonnaise
1/3 C. sour cream
1 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese

Place all ingredients in 2.5 to 3.5 qt. crockpot-
stir to combine. Cover & cook on Low 2-3
hours, stirring occasionally until dip is hot &
all cheeses have melted. Serve in a bowl or
from crockpot on Warm setting.
Serves 10

NOTE: This dip can easily be turned into a
pasta sauce by adding 2-3 C. milk, Half & Half
or cream after dip has cooked. Slowly stir in
milk until it reaches a pourable consistency.
Serve over any type of cooked pasta..

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

Crockpot Chili Cheese Dip

2 cans Ro*TEL (poster used 1 can Mexican-
style & 1 can Chili Fixin’s)
1 can Wolf brand chili – homestyle flavor
1 (32 oz) pkg. Velveeta, cubed
1 T. chili powder

Pour Ro*Tel in bottom of crockpot; add
Velveeta & pour Wolf’s chili on top.
Sprinkle top with chili powder & stir.
Cover & cook on Low 1 hour, stirring
occasionally. If cheese has not blended,
cook another 1/2 hour, stirring
occasionally. Serve with corn chips for
dipping. Serves 12

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

Sugar & Spice Pecans

1 egg white
1 T. water
1 C. sugar
1 tsp. salt
1 tsp. cinnamon
1 lb. pecan halves (about 2 C.)
(can use other nuts)

Preheat oven 300 degrees F.
Lightly grease a large, rimmed baking
sheet. Place egg white & water in a
bowl – beat using elec. mixer until
frothy. In a separate bowl, stir together
sugar, salt & cinnamon until well blended.
Pour pecans into frothed egg whites & stir
to coat well. Take a handful of nuts at a
time & gently toss them in the sugar
mixture with your fingers. Place on a
baking sheet & bake 30-40 minutes,
stirring every 10 minutes.

(recipe: southernplate.com)

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

Hope all of your holiday plans are coming
together nicely.

Hugs;

Pammie

More Catching Up to get done

Lately my days/weeks have been jam-packed with at least ONE thing to get done every day; that’s fine but it really makes planning for said things difficult when I don’t know when I’m going to be babysitting! Was kind of holding my breath yesterday (HOPING I wouldn’t get a text) – we spent a good 3 hours at the car dealership waiting for them to install a part on my van heater. I was really wondering WHY it was taking so long since they ordered the part & assured me it would be in Monday. (turns out they had to remove the entire dashboard to get to the heater part!). Finished knitting the peach baby blanket and (silly me) didn’t bring any other knitting – was REALLY getting bored: read 6 magazines, ate a little of their free popcorn, drank some free coffee – finally we were ready! Since I didn’t get ‘the text’, was able to get almost all the grocery shopping done for the coming holiday. I wanted to give one of our adult helpers in my special needs group a loaf of some sort of fruit bread – finally settled on Apple Cinnamon (and will add applesauce instead of water) to the mix (YES-I’m always looking for a QUICK fix for baking, so I bought a mix!).  Also, every year we give our mail person/lady a plate of cookies so I bought some at our local grocery store – they look homemade, so we’re good there! (CHECK! One more thing off my to-do list!). Tonight is my Panera Knit/Crochet group’s Christmas gathering. I like to treat the ladies to Panera chocolate chip cookies & I add mini candy bars to the platter – my way of saying Thanks for being a part of my group. (Ordered Panera cookies on line – CHECK!). HOPEFULLY after tomorrow night I’ll be pretty much free of the dreaded ‘GOT-TO-DO’S’! Was able to purchase most of what I put in my guys Christmas stockings at the drug store today so that’s also done! CHECK!

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

Cake Mix Snickerdoodle Cookies

1 (16.5 oz) box deluxe moist yellow
cake mix
2/3 C. butter, softened
2 eggs
1/2 C. sugar
3 tsp. cinnamon

In large bowl combine
dry cake mix, butter & eggs – chill
1 hour.
=
Preheat oven 350 degrees F
Spray a baking sheet with nonstick
cooking spray. In a small dish mix
sugar & cinnamon together. Roll
dough into 1-inch balls & roll in
cinn/sugar mixture – place on
prepared baking sheet 2 inches
apart. Bake 10-12 minutes
Makes 25-30 cookies

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

Apple-Cranberry Crumb Bars

1/2 C. butter
1 box (2 layer) yellow cake mix
2 eggs, divided
1 tsp. cinnamon
2 (8 oz, ea) pks. cream cheese,
softened
1/2 C. sugar
2 Gala apples, peeled/chopped
1 C. fresh or frozen cranberries

Preheat oven 350 degrees F.
Line 9 X 13″ baking dish with foil, with
ends of foil extending over sides. Micro-
wave butter in large microwaveable bowl
on High 1 to 1 1/2 minutes until melted.
Add dry cake mix, 1 egg & cinnamon; beat
using elec. mixer until blended. Press 2/3
of dough onto bottom of prepared pan. Beat
cream cheese & sugar using elec. mixer until
blended. Add remaining egg; mix well-spread
over crust & top with fruit. Pinch small pieces
of remaining dough between your fingers; press
lightly into cream cheese layer. Bake 45-50
minutes until center is almost set. Cool completely
& refrigerate 1 hour. Using foil ‘handles’, lift
dessert from pan before cutting into bars.
Makes 32 bars

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

Crockpot Bacon/Cheeseburger Dip

1 lb. lean ground beef or turkey
8 oz. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz.) can diced tomatoes with
green chilies
1 (6 oz) pkg. real bacon bits, divided:
(reserve 2 T. for garnish)
1 tsp. dried parsley

Assorted dippers
=
Brown ground meat in large skillet/drain.
Over Low heat, stir in cheeses, tomatoes &
juices, bacon bits; cook, stirring frequently
until all is heated through & well blended.
Pour into 2 qt. crockpot; cover & cook on
Low 2-3 hours, stirring occasionally. Stir in
parsley & sprinkle with remaining bacon bits
just before serving.

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

Crockpot Breakfast Casserole

1 (30 oz) pkg. frozen shredded
hash brown potatoes
1 lb. bulk pork sausage, cooked/
drained
1 medium onion, chopped
1 (4 oz) can chopped green chilies
1 1/2 C. shredded Cheddar cheese
12 large eggs
1 C. milk (2%)
1/2 tsp. salt
1/2 tsp. black pepper

Spray insides of crockpot with nonstick
cooking spray. Layer half of potatoes,
sausage, onion, chilies & cheese – repeat
layers. In large bowl whisk eggs, milk,
salt/pepper – pour on top of mixture.
Cover & cook on Low 7-9 hours or until
eggs are set. Serves 12

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

Farmers Casserole  (OVEN)
(overnight recipe – possibly
breakfast?)

3 C. frozen hash browns
3/4 C. shredded Monterrey Jack or
Pepper Jack cheese
1 C. cooked, cubed ham
1/4 C. chopped green onion
4 eggs, well beaten
1 (12 oz) can evaporated milk
1/4 tsp. black pepper
1/2 tsp. salt

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Arrange hash browns evenly
on bottom of dish; sprinkle top with cheese,
ham, onions. In a small bowl combine eggs,
evap. milk & seasonings – pour over potatoes/
cheeses. Refrigerate overnight.

Preheat oven 350 degrees F.
Bake casserole 40-50 minutes until set.
Let rest 5 minutes then cut & serve.

(recipe: food.com/Mike Suddaby/FB)
—————————

Grandma’s Sweet & Sour Meatballs

2 lb. lean ground beef
2 C. plain bread crumbs
1 C. milk
1 egg
salt/pepper, to taste

Sauce:
1 C. chopped green bell pepper
1 (20 oz) can pineapple chunks in
juice (including juice)
1 C. chopped onion
2/3 C. brown sugar
1 C. ketchup
1 C. water
4 T. vinegar
4 T. Worcestershire sauce

Cooked rice, noodles or
mashed potatoes to serve 10

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking spray.
Mix all ingredients in large bowl –
form into balls & place on prepared
dish in single layer. Combine all
sauce ingredients in another bowl &
pour over meatballs. Bake 1 hour
uncovered. Serve over cooked noodles,
rice or mashed potatoes.  Serves 10

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

Reuben Nachos

1 large bag bagel chips
1/2 lb. deli corned beef, chopped
into bite-sized pieces
1/2 C. sauerkraut
1 1/2 C. shredded Swiss cheese
1 T. horseradish
Russian salad dressing, for serving
2 T. chives, finely chopped

Preheat oven 350 degrees F.
Scatter an even layer of bagel chips
on large rimmed baking sheet. Top
with half of sauerkraut, cheese &
horseradish. Add second layer of
bagel chips & top with remaining
sauerkraut/cheese/horseradish. Bake
until cheese is melted & chips are
slightly golden, about 10-15 minutes.
Drizzle nachos with Russian dressing
& garnish with chives. Serve warm.
Serves 8

(recipe: delish.com)
———————————–

Best Chicken Ever

4 boneless, skinless chicken
breasts cut in half (long way)
1 pkt. Ranch salad dressing mix
3/4 C. Panko bread crumbs
3/4 C. Parmesan cheese, grated
1/2 C. melted butter

Preheat oven 350 degrees F.
Spray a medium baking dish
with nonstick cooking spray.*
In medium bowl mix Ranch mix,
bread crumbs & Parmesan cheese.
Rinse chicken & pat dry using paper
towels. Melt butter in medium
microwaveable bowl. Dip each
piece of chicken into melted butter,
covering both sides. Press each
side of chicken in breading mix &
place in prepared dish. Sprinkle
rest of breading mix over chicken.
Bake 45 minutes.

*Poster also lined the baking dish
with foil, then sprayed with nonstick
spray – this prevents chicken sticking.

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

Easy Pistachio Pie

8 oz. cream cheese, softened
1 (3.4 oz) pkg. Jell-O pistachio instant
pudding mix
1 (20 oz) can crushed pineapple with
juices
1 C. miniature marshmallows
1 (8 oz) tub Cool whip (OR) 1 C.
heavy whipping cream whipped to
stiff peaks
1 prepared pie crust* baked & cooled

In large bowl beat cream cheese &
dry pudding mix until light & fluffy. Beat
in crushed pineapple with juices – stir
in marshmallows. Fold in Cool Whip
(or whipped cream). Spoon mixture
into pie crust & chill at least 2 hours.
Optional Toppings:
Beat whipped cream & powdered sugar
together until stiff peaks form – pipe
on top of pie.
Maraschino cherries
Chopped pistachios

*Poster uses Nilla Wafer Pie crust
There is enough filling for a 9.5 inch
pie plate – you can serve extra filling
as a dessert.

(recipe: momontimeout.com)

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

Hope all of your holiday plans are coming
together for you. I’m a List Maker – you will
find me with lists all over the place; my
attempt at trying to NOT FORGET anything!
(Example: today I had THREE grocery lists-
one for each of the two small grocers very
near to my house, One list for CVS and another
for Krogers). I read each of the store’s flyers
and then made my lists according to who had
the best prices for the items I needed to buy.
(Wish I’d remembered to bring my Kroger
list with me – planning on going there Weds.
but without that list I couldn’t remember who
had the best price on cream cheese or stick
butter, just to mention a few things . . . sigh).
(another example – while waiting at a red light
I suddenly remembered I needed to get gas
so I wrote that in BIG letters at the bottom
of my grocery list – just so I wouldn’t FORGET!)
…it worked!

Enjoy your day – enjoy your plans and try NOT
to STRESS over all the little things. NO MATTER
WHAT – life goes on. Better it go on with you
not having an ulcer over the stress of the moment.

Hugs;

Pammie

Cookin’ up a big ole pot of Chili!

Even though our weather is not exactly ‘right’ for this time of year in Michigan (it’s in the 40’s today & sunny – no snow!) I felt like it was time to make a ‘stick-to-your-ribs’ pot of chili. I make a really big batch and it goes quickly with three guys in the house. (I like it because I make it one day then only have to reheat portions for the following days – easy!)

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

Ultimate Sugar Cookies
overnight recipe
(soft cookies – like Lofthouse)

1/2 C. unsalted butter (softened)
3/4 c. plus 2 T. sugar
1 large egg
1 egg white
1 1/4 tsp. vanilla
3/4 C. sour cream
1/4 tsp. salt
3 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda

Frosting:
4 C. powdered sugar
1/4 C. unsalted butter, room temp.
1/4 C. shortening
1/4 C. milk
1/4 tsp. vanilla
1/4 tsp. plus 1/8 tsp. salt
Optional additions:
food coloring
candy sprinkles
=
In medium bowl whisk flour, baking
powder, baking soda & salt. In another
bowl (of stand mixer) using elec. mixer
beat butter on medium speed 1 minute
until fluffy; add sugar & continue beating
until creamy & smooth – 3 minutes. Add
egg, egg white & vanilla; mix until smooth.
Mix in sour cream & salt – beat at Low speed
until combined. Slowly stir in dry ingredients;
beat at Low speed until just combined, scraping
down bowl as needed. Cover bowl & chill
at least 2 hours or overnight.
=
Preheat oven 300 degrees F.
Line 2 large baking sheets with parchment
paper (or a silicone mat). Using a 1 ounce
cookie scoop (or-roll dough into balls a little
smaller than a golf ball). Fill a cup with water
& moisten your fingertips as you press each
ball onto parchment paper. Form balls into
a circle that is about 2 1/2 inches in diameter.
Leave about 1/2 inch between cookies on
sheets. Bake 14-16 minutes until dough has
puffed up & is firm (do not let them brown)
Transfer to a wire rack & cool completely
before frosting.
===
Frosting:
In large bowl combine powdered sugar, butter,
shortening, milk, vanilla, salt & food coloring-
mix until well combined. Once cookies have
cooled completely, frost & add sprinkles (if
using). Allow frosting to set then store in air-
tight container.  Makes 28 cookies

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

Easy Jalapeno Popper Bites
(appetizers)

8 oz. cream cheese, softened*
3-4 green onions, thinly sliced
2 jalapeno peppers/seeded/diced-
use less or more depending on preference)
8 slices bacon, cooked/crumbled
8 oz. Pepper Jack cheese, shredded
4 oz. sharp Cheddar cheese, shredded
48 tortilla Scoops chips

Preheat oven 350 degrees F.
Line 2 large baking sheets with
parchment paper. In medium bowl
stir cream cheese, green onions, jalapenos,
bacon, Pepper Jack & Chedd. cheese.
Place Scoops chips on baking sheets &
spoon a rounded teaspoon of filling into
each chip. Top with additional bacon &
cheese if desired. Bake 8-10 minutes until
filling is bubbly & cheese is melted.
Serve immediately.

*can use light cream cheese also

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

Crockpot Cashew Candy Clusters

24 oz. unsalted dry roasted cashews
4 oz. unsweetened dark baking
chocolate
12 oz. semi-sweet chocolate chips
2 lb. vanilla almond bark
1 tsp. vanilla

Lay out paper (or foil) cupcake liners
(about 50) on a flat surface.
Spray 5 qt or larger crockpot insides
with nonstick cooking spray. Add
cashews, dark choc., choc. chips &
van/almond bark to bottom of crockpot.
Cover & cook 1 hour on LOW, stirring
every 15 minutes using a rubber spatula.
Continue cooking 1-2 hours more, stirring
every 30 minutes until all chocolate is
melted. Stir in vanilla extract. Using a
large kitchen spoon, scoop mixture into
cupcake liners & allow to cool completely
before eating or packaging. Makes about 50

NOTE: You can also add pretzel bits, dry
cereal, different nuts (or mini marshmallows
at very end as you’re spooning mixture into
cupcake liners).

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

Apple Cider Ham

9-10 lb. fully cooked, smoked,
bone-in half ham
whole cloves (optional)
1 3/4 C. apple cider (or apple juice)
divided*
2/3 C. light brown sugar
1/3 C. pepper jelly
1/4 C. honey
3 T. yellow mustard
1/2 tsp. Creole/Cajun seasoning
(or to taste) optional

Preheat oven 350 degrees F.
Line a roasting pan (that is just large
enough for the ham) with foil. Add
another section of foil for wrapping
loosely around ham. Trim ham of
excess fat & score on top of ham,
about 1-inch apart, creating a diamond
pattern. Stud pattern with whole cloves
if desired. Place ham, cut side down in
pan. Pour 1 C. apple cider on bottom of
pan, cover ham loosely with another
sheet of foil. Bake 30 minutes.
(Meanwhile):
In medium bowl combine brown sugar,
pepper jelly, honey, mustard & Creole/
Cajun seasoning to form a thick paste.
Remove ham from oven & uncover.
Pour brown sugar mixture over ham
using a spatula to spread all over. Add
remaining cider to bottom of pan; cover
ham loosely & cook 1 1/2 – 2 hours
longer, depending on size of ham,
basting with pan juices about every
20 minutes.
Remove foil for last 20
minutes of cooking time. Let rest 15
minutes before carving; dredge cut
slices in drippings before plating.
Serves about 12

*can also substitute ginger ale, Sprite
or 7UP.

NOTE: You can also garnish ham with
pineapple rings & cherries last 20
minutes of cooking time.

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

Tex-Mex Breakfast Casserole
(overnight recipe)

1 (14.5 oz) can diced potatoes (or
1 3/4 C. cooked/diced potatoes)
2 links cooked Chorizo sausage,
diced (3 1/2 oz)
2 (4.5 oz, ea) cans chopped green
chilies,undrained
2 C. shredded Colby-Monterey Jack
cheese
12 large eggs
1/2 C. chopped scallions
1/2 tsp. seasoned salt (like Adobo)
1 jalapeno pepper, sliced thin (seeded,
if desired)
4 oz. (1 small) Haas avocado, sliced
1 C. chunky mild salsa

Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place potatoes
in dish & top with chorizo, green chilies
& 1 C. cheese. In medium bowl beat
eggs, scallions & seasoning salt using a
whisk until well blended – pour over
potato mixture. Cover & refrigerate
overnight.
=
Remove from fridge
Preheat oven 325 degrees F.
Bake, uncovered, 55-60 minutes until a
knife inserted near center comes out
clean. Top with remaining 1 C. cheese &
jalapeno slices. Bake 2 more minutes until
cheese melts. Cut into 10 squares & serve
with salsa & avocado. Serves 10

(recipe: skinnytaste.com)
————————————

Company Rice

1 rib celery, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 T. butter
5 C. chicken broth
1 C. uncooked wild rice
1 C. uncooked long grain rice
2/3 C. dried cherries or cranberries
1/2 C. chopped pecans, toasted

In large sauce pan saute celery, carrot &
onion in butter until tender. Stir in broth
& wild rice – bring to boil. Reduce heat,
cover & simmer 25 minutes. Add long-
grain rice, cover & simmer 20 minutes
longer. Stir in cherries; cook 5 minutes
longer until liquid is absorbed. Just before
serving stir in pecans.
Serves 10

(recipe: tasteofhome.com)
——————————

Crockpot Roasted Garlic Mashed
Potatoes

5 lb. red potatoes, washed, mostly
peeled (or you can completely peel)
& cut into chunks
3 cloves garlic
salt/pepper
1 tsp. chicken bullion granules
1 C. warm water
8 T. butter, divided
1/3 C sour cream
1/2 C. milk

Place potatoes in crockpot & sprinkle
generously with salt/pepper. Place
garlic in center of a small square of
foil & wrap up foil like a Hershey’s
kiss; place bundle in corner of crockpot.
Pour chicken bullion into water & stir
then pour over top of potatoes. Cut 4
T. butter into small pieces & place in
random spots over top of potatoes.
Cover & cook on High 4 hours (or Low
7-8 hours depending on how fast your
crockpot works). When potatoes are
fork-tender, remove tin foil packet,
open it & smash garlic using a fork –
add half of garlic into crockpot (If
you want more garlic flavor, you can
add a bit more after everything is all
mixed together – better to start with
a little bit at first). Pour milk, 4 T.
butter & 1/3 C. sour cream into
crockpot; using elec. mixer, blend
everything together until potatoes
are fluffy & smooth. You can add
more milk if they are too thick.
Taste & adjust seasonings/garlic.
Serves 10-12

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

Chewy Gingerbread Bars

3/4 C. butter, melted
1 C. sugar
1/4 C. molasses
1 egg
2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Cream Cheese Frosting:

4 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 T. milk
1/2 tsp. vanilla
dash salt
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking pan with
nonstick cooking spray.
In bowl of stand mixer or large
mixing bowl pour melted
butter, sugar & molasses -beat
until well combined. Add egg &
beat until smooth. In separate
bowl mix all dry ingredients –
pour mixed dry ingredients into
mixer bowl & beat just until
combined. Press dough into
prepared pan. Bake 15-20
minutes (DO NOT over bake).
It is done when a wooden
toothpick is inserted into center
& comes out clean. Remove pan
from oven & allow to cool completely.
(bars will continue to cook at bit as
they cool.)

Mix all frosting ingredients together
using elec. mixer & beat until smooth.
Frost cooled bars & refrigerate 1 hour
then cut & serve. Store leftover bars
in fridge or freezer.

NOTE: This recipe can be doubled:
Use a large jelly roll pan (11 1/2 X
16″). Bake 20-25 minutes. Follow rest
of recipe directions.

(recipe: jamiecooksitup.net)

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

It’s going to be another crazy/busy week coming up –
just finished the Senior Choir’s Christmas program
this morning so that’s 1 check off – this Wednesday
is my special needs group’s Christmas dinner/program –
after that I’m pretty well FREE of big commitments
(at least until after Christmas!).

Started another baby blanket yesterday that’s a copy
of one I did a few months ago (a Feather & Fan pattern)-
I liked it so well I decided to do another one! Have a
little more knitting to do on the peach colored baby
blanket and a bigger amount of knitting on a red &
white striped scarf for charity (I’m not planning on
getting that done before the holiday).

Hope you are all in good health and enjoying the
Christmas season. I have a tiny bit of baking left
to do (I like to give loaves of bread for some of
my friends & cookies for our mail lady – those are
on my list for this week).

Hugs;

Pammie

 

PS: Gas Prices are now down to: $2.19/9  WOW!!!

Cruisin’ Along

This was the week of ‘something going on EVERY day’ – in an hour we have to be at the car dealership to get my mini van looked at – smelling antifreeze BIG TIME. Weather is good (for December in Michigan, that is -) it’s raining (but it’s not SNOW!) and 36 degrees F.  Checking the upcoming week, no snow in the forecast – YAY!

Lots of recipes to share; I was going over my grocery list for the week of Christmas just to make sure I don’t forget anything (also went through all the Christmas presents for that same thing – I thought I was missing a present for one of the sons AND I AM! Checked the emails & they say it’s been delivered, so time to check the mailbox a little later today to make sure! Hope you HAVE all your presents that you might have ordered; seems this year that more people are stealing packages right off peoples doorsteps! Terrible!

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

 Sausage & Egg Hash Brown Cups

1 pkg. (Jimmy Dean) premium pork
sausage
1 (20 oz) pkg. refrigerated hash browns
4 oz. sharp Cheddar cheese, shredded
1 T. olive oil
salt/pepper, to taste
12 medium eggs
1/4 C. sharp Cheddar cheese, shredded
2 T. chives, thinly sliced

Preheat oven 400 degrees F.
Line a baking sheet with foil.
Divide sausage into 12 equal patties &
place on baking sheet – bake 15 minutes.
Increase oven temp. to 450 degrees F.
In large bowl combine hash browns,
1 C. cheese, olive oil, salt/pepper – toss
to combine. Generously spray 12 muffin
cups with nonstick cooking spray. Scoop
out rounded 1 quarter cup of hash brown
mixture & press into each cup. Use a spoon
or your fingers to pack mixture tightly. Spray
with additional nonstick cooking spray &
bake 15 minutes.
Reduce oven temp. to 350 degrees F.
Remove pan from oven & use a spoon to
carefully press hash browns down & up
the sides of each cup to create a ‘cup or
nest’ shape. Place 1 sausage patty in each
cup, trimming patties if needed. Carefully
top each sausage with an egg. Sprinkle
remaining cheese on top of each egg &
season with additional salt/pepper, if
desired. Bake 12-15 minutes until eggs
are set. Allow to rest 5 minutes before
carefully removing cups with a spoon.
Top with fresh cut chives, if desired.
Makes 12 cups

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

Seafood-lovers Baked Crab Dip

8 oz. cream cheese, softened
6 oz. Monterey Jack cheese, shredded
1/2 C. grated Parmesan cheese
1/4 C. grated onion
2 cloves garlic, minced
1/2 C. mayonnaise
2 dashes hot sauce (more if you like)
4 green onions, thinly sliced
1 (12 oz) pkg. lump crab meat, drained
1 (14 oz) pkg. Gorton’s Popcorn shrimp
(freezer section of grocery store)

Optional Dippers:
toasted baguette slices
crackers
chips
=
Preheat oven 425 degrees F.
Place shrimp on a baking sheet & bake
12 minutes, turning after 5 minutes.
In large bowl combine cream cheese, Parm.
cheese, onion, garlic, mayo & hot sauce-
mix until combined. Fold in green onion &
crab – being careful not to over mix. Remove
shrimp from oven & reduce oven heat to
375 degrees F.
Scoop crab dip into a 3 qt baking dish &
smooth top evenly. Bake 20-23 minutes
until top is golden brown. Remove from
oven & top with baked popcorn shrimp.
Return to oven & bake an additional
15 minutes. Serve with optional
dippers.  Serves 12

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

Cranberry-Cream Cheese Cookies

1 1/4 C. flour
1/4 tsp. baking soda
4 oz. cream cheese, softened
6 T. butter, softened
1/2 C. sugar
1 tsp. vanilla
1 C. dried cranberries, finely chopped
1/2 C. apricot preserves, divided
1/4 C. finely chopped pecans,
divided

In large bowl combine flour & baking
soda. In another bowl beat cream cheese,
butter, sugar & vanilla using elec. mixer until
blended -gradually beat in flour mixture.
Refrigerate 30 minutes. (Meanwhile):
Place cranberries in a small bowl; add
enough boiling water to cover – let stand
10  minutes until softened; drain.
Divide dough in half. Place 1 half between two
lightly floured sheets of waxed paper & roll
into a 9-inch square – repeat with remaining
dough to make second square. Remove top
sheet of waxed paper from first dough square
& spread half of preserves over dough to within
1/2 inch of edges. Top evenly with half of EACH:
cranberries & nuts – roll up, starting at one side
of dough & using bottom sheet of waxed paper
to help roll dough up. Wrap in plastic wrap &
repeat with remaining ingredients. Freeze logs
2 hours.
=
Preheat oven 350 degrees F.
Unwrap logs & cut each log into 18
slices. Cover 2 baking sheets with
parchment paper & place slices on
sheets – 2 inches apart. Bake 12-14
minutes until edges are golden brown.
Cool 1 minute on sheets then remove to
wire racks to cool completely.
Makes 18 cookies

(recipe: kraftrecipes.com)
———————————–
Easy Maple-Chocolate Fudge

1 (6 oz) pkg. pecan halves, divided
3 (4 oz, ea) pkgs. white chocolate
broken into small pieces
3/4 C. canned sweetened condensed milk
1 tsp. maple extract

Line a 8 X 8″ pan with foil with ends of foil
extending over sides. Reserve 25 pecan
halves & chop remaining nuts. In a micro-
wavable bowl, microwave chocolate & milk
on High 2-3 minutes until almost melted,
stirring after 2 minutes. Stir until chocolate
is completely melted & mixture is well blended.
Stir in maple extract & chopped nuts – pour
into prepared pan. Refrigerate 2 hours until
firm. Using foil “handles”, remove fudge from
pan before cutting into squares. Press 1 of the
reserved nuts into top of each square before
serving. Makes 25 pieces

(recipe: kraftrecipes.com)
———————————

Apricot Honey Pork Loin

1 (2-3 lb) pork loin
3 T. cooking oil
1/3 C. apricot preserves
1 T. spicy brown mustard
1 tsp. minced garlic
1/2 tsp. black pepper
1 tsp. soy sauce
fresh chopped parsley -garnish
(optional)

Preheat oven 375 degrees F.
Slice pork loin crosswise into 1/4 to
1/2 inch slices. Brown slices in oil
in skillet, on both sides. Whisk
remaining ingredients in a bowl.
Place browned pork slices in a
casserole dish. Pour apricot &
honey mixture over the slices.
Cover with foil & bake 35-40
minutes. (can add chopped
parsley before serving).
Serves about 8, depending on
size of the pork loin.

(recipe: thesouthernladycooks.com)
—————————————
Brown Butter Pork Chops w/Mushrooms

4 T. unsalted butter
2 cloves garlic, minced
3 thick-cut boneless pork chops
1 C. fresh mushrooms, sliced
1 T. dried oregano
1 T. dried thyme
1/4 C. flour
1 to 1 1/2 C. whole milk (or heavy cream)
salt/pepper, to taste

In large skillet over medium-low heat, heat
butter with garlic until melted – heat until
butter foams, stirring constantly to prevent
overflowing. Once foam subsides, continue
to heat until brown bits form at bottom of
skillet & a nutty aroma is produced. Add
chops & cook on each side until cooked
through, 3-5 minutes per side. Remove
cooked chops to a plate & tent loosely
with foil. Lower heat on skillet to Low
& add mushrooms, oregano & thyme to
butter – cook until mushrooms are slightly
softened & cooked. Whisk in flour until
no lumps remain. Slowly stir in milk until
desired gravy consistency is achieved.
Season with salt & pepper to taste. With
heat still on Low, return chops to gravy
for about 5 minutes. Serves 3

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

Crockpot Cheesy Bacon Ranch
Potatoes

4 medium potatoes, washed/sliced

1 (1 oz) pkg. Ranch dressing mix
1 medium onion, sliced into rings
1 lb. bacon, cooked/diced
2 1/2 C. Cheddar cheese, shredded
(reserve 1/2 C. )

Line a 4 to 4.5 qt. crockpot with foil
allowing enough extra to fold over
before cooking – spray foil with nonstick
cooking spray. Layer ingredients in
crockpot: potatoes, onion, bacon,
dry ranch mix & cheese into at least
2 layers. Once all ingredients are layered,
fold foil over top of potatoes. Cover &
cook on Low 4-6 hours. Garnish top with
remaining 1/2 C. cheese. Serves 4

NOTE: DO NOT forget to spray foil – if you
don’t some of the potatoes & cheese will
stick to the foil

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

5-ingredient Rocky Road Peanut Clusters

1 C. semi-sweet chocolate chips
1 C. butterscotch chips
1 T. vegetable oil or shortening
1 1/2 C. roasted/lightly salted peanuts
1 1/2 C. miniature marshmallows

Line a large baking sheet with waxed paper.
In large microwave-safe bowl melt choc. &
butterscotch chips & oil together. Heat on
High 30 seconds, stir & repeat until chips
are melted & smooth. Quickly stir in nuts
& marshmallows.
Drop spoonfuls of mixture
onto waxed paper (you can make them as
large or small as you wish). Refrigerate
sheet 15 minutes before serving/packaging.
Store leftovers in an airtight container.
Makes 24 (depending on size you make them)

(recipe: momontimeout.com)
=====================

Went to the doctor yesterday for my ‘every 3 month’
checkup & he was happy with the weight loss. We talked
about my diabetes and he said he’s still happy with how
I’m controlling it. Still have to wait on the blood test
results to see if my ‘radical weight loss idea’ really helped
lower my A1C (that’s a test for how your body handles
sugar – it’s a compilation of 3 months together) – am
really hoping it’s lowered some!

Try to stay warm, remember to take breaks so you
don’t OVER DO it! I’m really glad I started early
this year; still have to bake 3 loaves of banana bread
& wrap presents but those tasks can be spread over
several days so not so stressful – YAY!

Hugs;

Pammie