Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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

Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

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

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
—————————
Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

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

Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

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

Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

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

Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
———————————
4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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

I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie

Advertisements

It’s Monday! (and I’m now officially SEVENTY! WOW!)

(He,hehehe – my guess on what 70 looks like!)

My cousin just called me – he & I share the same age – he’s 2 weeks older than I am. He & I grew up as ‘only’ children, his family lived in Iowa so every Christmas we’d get a card with a photo of him on a sled, or next to a snowman with the caption: “Here’s Dougie on his new sled”after which MY parents would do the same: “Here’s Penny with her new sled” – UGH! Anyway, he’s like my brother – we keep in close touch so I call him first to wish him a Happy Birthday, then he reciprocates 2 weeks later! Husband & I are trying to solidify just when we are going out for my birthday dinner (at oldest son’s girlfriend’s restaurant) – our older grandson’s 12th birthday is this Saturday and now I’m hearing THEY want to do a birthday dinner for him Thursday night (that was the day I was hoping husband & I would be able to go out . . . oh well, we’ll see). My prime rib might be delayed a bit.

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

Strawberry Pie w/ Chocolate Crumb Crust

1 pkg. (about 14 oz) Oreo cookies
3 T. butter, melted
2 T. corn starch
3/4 C. sugar
1 3/4 C. water
1 (3 oz) pkg. strawberry Jell-0
2 pints fresh strawberries, washed/halved
Cool Whip, thawed (optional – for serving)

Preheat oven 325 degrees F.
Place cookies & butter in a food processor –
process until fine crumbs form. Pat mixture
into bottom & up sides of a pie plate. Bake
10 minutes – let cool.
In small saucepan, bring corn starch, sugar &
water to a boil; remove from heat & stir
in Jell-O until dissolved. Arrange strawberries
in cooled crust. Pour strawberry Jell-O mixture
over strawberries. Cover pie & refrigerate
at least 1 hour until set. Top with Cool Whip
& serve. Refrigerate any leftovers. Serves 8

(recipe: Kroger flyer)
————————————-

Best Ambrosia Salad

1 (29 oz) can fruit cocktail, drained
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges,
drained
1/2 C. maraschino cherries, drained/
rinsed
1 (1 oz) box cheesecake-flavor pudding mix
8 oz. sour cream
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows

Drain all fruit (if fruit is packed in syrup,
rinse in cold water & drain.) Combine
fruit cocktail, pineapple, mandarin
oranges & cherries in a large bowl. Sprinkle
top with cheesecake-flavored pudding mix
& stir to coat. Add in sour cream & Cool
Whip – stir well. Fold in marshmallows.
Chill at least 1 hour before serving.

(recipe: recipelion.com)
———————————-

Sweet ‘n Sour Glazed Pork Chops

32 oz. bone-in pork chops (3/4″ – 1″
thick”)
kosher salt/ground black pepper
2 T. unsalted butter
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 pinch crushed red pepper flakes
(optional)

kosher salt/ground black pepper
=
Preheat oven 400 degrees F.
Season chops with salt/pepper, to taste.
Melt butter in large oven-proof skillet over
medium-high heat – add chops & sear on
both sides until golden brown, 2-3 minutes.
Place in oven & roast 8-10 minutes (until an
internal temperature of 140 degrees F. is
reached).

Sweet n’ sour glaze:

Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes
in a small saucepan over medium heat.
Season with salt/pepper, to taste. Bring
to a boil; reduce heat & simmer until
slightly thickened, about 5 minutes.
Serve chops immediately with glaze.
Serves 4

(recipe: yummly.com)
——————————-

Cheesy Bacon/Yellow Squash
Casserole

4-5 medium yellow squash, sliced
into round pieces (unpeeled)
4 slices bacon, cooked crisp/
crumbled (*save drippings)
1/3 C. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. dried parsley (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. minced garlic
2 tsp. sugar
1 T. bacon drippings
1/4 C. chopped onion (poster
used purple – can use white or
green onions)
1 C. cracker crumbs (could use
Ritz/crushed or Cheese-it’s/
crushed)
1 C. Cheddar cheese, shredded
(or your choice of flavor)

Preheat oven 350 degrees F.
Spray 2-3 qt. baking dish with
nonstick cooking spray. Place
sliced squash in a bowl. In
another bowl combine & whisk
olive oil, black pepper, salt, basil,
parsley, garlic, sugar, bacon drippings
& chopped onion – pour over squash
& toss to cover all squash. Spread a
layer of squash in prepared dish; sprinkle
on half the cracker crumbs, half bacon &
half shredded cheese. Top with another
layer of squash & repeat layer. Cover with
foil & bake 50-55 minutes until squash
is done. Serves 6-8

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

Avocado, Orange & Spinach salad

1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped

Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)
——————————–

Crockpot Taco Chicken

4 boneless, skinless chicken breasts
1 (29 oz) can black beans, drained/
rinsed
1 (16 oz) jar salsa
1 (10.5 oz) can tomatoes w/green chilies
(like Ro-Tel)
2 T. taco seasoning mix
8 oz. cream cheese cut into cubes

Spray insides of crockpot with
nonstick spray. Place chicken in bottom
of crockpot; add beans, salsa, tomatoes
& taco seasoning on top of chicken & stir
to combine. Cover & cook on Low
6-8 hours. During last 30 minutes of
cooking time add cream cheese & cover.
Cook until cream cheese is melted.
Serves 4

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

Homemade Ice Cream in a Baggie

2 T. granulated sugar
1 C. Half & Half (or light cream)
1/2 tsp. vanilla
1/2 C. coarse salt/canning salt (or table salt)
ice
gallon-sized zip lock bag
pint-sized zip lock bag
-
Mix sugar, Half & Half & vanilla together. Pour
into pint-sized ziplock bag, make SURE it seals
tight. Fill gallon-sized ziplock bag halfway with ice;
pour salt over ice. Place cream-filled bag into ice
filled bag & seal. MAKE SURE BAG IS SEALED
TIGHTLY. Start shaking; shake about 5 inutes
(or 8 minutes if you use heavy cream). Open the
gallon-sized bag; check to see if ice cream is hard;
if not, keep shaking. Once ice cream is done, quickly
run the closed pint-sized baggie under cold water
to quickly clean the salt off the baggie. Open baggie,
insert spoon & enjoy!

(recipe: Facebook)
====================
I don't have any real plans for today - got notified
grandson's baseball game is this evening at 6 -
it's really REALLY hot out (90 degrees F. with a
heat index of 99 degrees F). Husband wasn't
happy to hear we might be sitting outside (we
might not end up going, depends on husband's
mood.)

Am planning on making a big meatloaf for dinner.

Our gas prices are jumping around AGAIN:
A few days ago they were at $3.09/9 and 
now they're back to $2.89/9 - YAY! Crazy.

Was SUPER tired of working on one of the
yellow baby blankets (yarn was heavy,
which made blanket in my lap VERY heavy) -
decided yesterday I'd had enough so I 
finished it (early). It's wide enough to use the
width as the length, so that's what I did:


Hope you have a GREAT day - stay COOL &
remember to drink lots of liquids - stay
hydrated! 

Hugs;

Pammie

and now for SPRING!

Even though it’s kind of gloomy & wet out (34 degrees F.) my heart is looking forward to SPRING! Looking at our weather forecast for the next few days, you certainly wouldn’t say that Spring/warmer weather is coming – we’re looking at rain & possible snow but I’m determined to be SKEPTICAL! (or crazy – you pick). Spring is MY season – I love looking forward to seeing new growth – tiny flowers pushing up from what was frozen earth a month ago; hearing the birds singing (how I’ve missed that!) and the possibility of seeing our rabbits (they live in a wild blackberry bramble in our yard). I know Spring is just around the corner and I’m excited to greet it!

I tried the No-Bake Oreo dessert I posted a few posts ago and it was a BIG hit! I think if I make it again I’ll just throw the whole Oreo cookies in the food processor – putting them in a ziplock bag & smashing them wasn’t the best solution (in  my opinion) – I ended up getting out my big rolling pin & smashing them with that – it worked but the food processor would have been easier.

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

Crockpot Strawberry Shortcake

2 1/4 C. pancake mix
3/4 C. sugar, divided
2/3 C. milk
3 T. applesauce
1 qt. strawberries, hulled/sliced

optional garnish: Cool Whip, thawed

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix pancake mix, 1/2 C. sugar,
milk & applesauce until you have a
dough. Gently press dough into bottom
of crockpot. Cover & cook on High
1 hour 15 minutes (until center of
dough is ‘done’ – a wooden toothpick
inserted into center of dough comes
out clean). Gently toss strawberries
with remaining 1/4 C. sugar in a
separate bowl. Turn shortcake out
onto a plate. Cut shortcake into
pieces & spoon berries over top.
Top with Cool Whip, if desired.
Serves 8

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

Italian Easter Pie

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

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

(recipe: mrfood.com)
———————————-
3-Bean Salad

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

Dressing:

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

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

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

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

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

sliced green onions, for serving
butter crackers, for dipping

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

(recipe: delish.com)
——————————

Easy French Onion Soup

1 large onion (yellow or red)
2 thick slices French bread
3 slices Swiss cheese
1/4 tsp. black pepper
3 C. beef broth
pinch salt
1 bay leaf
2 T. butter

Melt butter over medium-high heat
in medium sauepan. Peel & quarter
onion, then slice thinly. Place onion
in pan, add salt & cook, stirring
occasionally until caramelized, 8-10
minutes. Add beef broth, pepper &
bay leaf – bring to a boil, reduce heat
to Low & cook 10 minutes. Heat broiler
to High & toast both sides of bread.
Remove bay leaf from soup & ladle into
oven-proof bowls. Place bread on top
of soup then top each bowl with 1 1/2
slices cheese. Place bowls on a baking
sheet & broil 3-4 minutes until cheese
is bubbly & begins to brown. Remove &
serve. Serves 2

(recipe: 1krecipes.com)
———————————-
Lemon Garlic Parmesan Shrimp
Pasta

8 oz. linguine pasta
2 T. olive oil
6 T. butter
4 cloves garlic, minced
1 tsp. red pepper flakes
1 1/4 lb. large shrimp
salt/pepper
1 tsp. Italian seasoning
4 C. baby spinach
1/2 C. Parmesan cheese
2 T. parsley, chopped
1 T. lemon juice

In large pot cook pasta accordg.
to pkg. directions; drain. Using
same pot, heat oil & 2 T. butter;
add garlic & red pepper flakes;
cook until fragrant. Add shrimp,
salt/pepper (to taste) & cook
until shrimp start to turn pink.
Add Ital. seasoning & spinach –
cook until spinach wilts. Add
pasta back into pot with
remaining butter, Parm. cheese &
parsley – stir & cook until butter
melts. Add lemon juice just
before serving – serve hot.
Serves 6

(recipe: yummly.com)
——————————-
Crockpot Pepper Steak

16 oz. beef stew meat
2 red bell peppers, seeded/
cut into strips
2 green bell peppers, seeded/
cut into strips
3 T. Worcestershire sauce
1 tsp. minced garlic
1 can beef broth
1 can stewed tomatoes
1 tsp. salt
1 C. flour

In large bowl mix flour & salt;
rub meat with mixture. In a
skillet on medium-high heat add
oil; add meat, garlic, pepper strips.
Cook until meat starts to brown.
Remove meat & peppers from
skillet to crockpot. Ad stewed
tomatoes to skillet (with juice)
& beef broth. Gradually stir in
flour while stirring to make a
gravy – pour over meat in
crockpot. Cover & cook on Low
8 hours.

(recipe: facebook)
—————————

4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. sugar
1 C. flour
1 heaping cup chopped pecans
1/4 tsp. salt

optional chocolate drizzle:
1/2 C. semisweet chocolate chips

Preheat oven 275 degrees F.
Cream butter, sugar & flour using
an elec. mixer. Fold in nuts & salt –
stir to combine. (mixture will be
crumbly but will stick to itself).
Roll dough into small balls (about
1/2 inch) & place on ungreased
cookie sheet (you can wet your
hands to keep dough from
sticking to you.) Bake 45 minutes.
Let cool completely on sheet before
transferring to air tight container.
Will keep up to 1 week on counter or
in pantry.

Chocolate Drizzle:
Place chocolate chips in a microwave
safe bowl; microwave 1 minute. Stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls in melted
chocolate. Makes 22 balls

(recipe: iwashyoudry.com)

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

We had a nice, quiet Easter dinner – THIS time
(with my son’s insisting on reducing the total
foods/appetizers) it was very manageable!
The other grandma brought appetizers (a few
too many, but HEY! It’s her thing), we had ham,
garlic mashed potatoes, green bean casserole,
croissants, the Oreo dessert & brownies – MORE
than enough food for 9 people. I was going to
cook the ham I bought Friday but son sent home
ham, so I’ll table that for now.  Was pleasantly
surprised to find that I didn’t gain any pounds
over the dinner (usually I put on 2+ lbs) YAY!

Here is the heavier cream baby blanket I just
finished; am going to save it for the Detroit
Veterans Hospital’s baby shower in September.

 

I spent some time yesterday attempting to choose
another pattern to start another blanket, but
nothing I tried really ‘spoke’ to me. I have a lovely
worsted weight medium yellow yarn and want to
find a nice pattern for it. It will come, sometimes
I just need to NOT think about it and then it becomes
easier! (Believe me, with all the knitting books AND
all the patterns I’ve copied from the internet, I’m
not at a loss for patterns – it’s just picking the right
one to tickle my fancy at the time.)

Hope your Easter weekend/holiday was lovely.
Today is babysitting the 1 yr old grandson who’s
learned more (challenging) ‘tricks’ – watching
him interact with the other grandparents and
seeing what’s ‘acceptable’ for his behavior
means I’m going to have a CHALLENGING day
today, for sure! It’s interesting (I ‘guess’ I’ll use
that word) to see the different parenting styles;
I’ve always been a safety nut when it comes to
babies – giving a baby that doesn’t have back
teeth to chew with a big chunk of ham is NOT
my idea of a good idea! Or an entire jumbo
black olive! (Yes, the olive will break down
easier than the ham, but the idea that “He’ll
spit it out if he can’t swallow it” is a REALLY
RISKY idea!) Let’s just say that ‘enduring’
the different grandparenting styles was
not enjoyable – I just kept watching to make
sure he didn’t choke!

Enjoy your day!

Hugs;

Pammie

Getting ready for Easter dinner!

Went to my library knit group this morning then off to two grocery stores to purchase food for the upcoming Easter dinner at my son’s house. Was pleased when the cashier at Kroger said: “You saved $30.00 – WOW!” – guess it’s just being aware of where the savings on foods you need are. This year my son (oldest/Exec. chef) said he wants to pare down the dinner a bit. It ‘was’ getting a bit over the top at Christmas – WAaaaaaay too much food and he doesn’t have space to store all the leftovers (don’t think anyone even took any home, either!). With that in mind, he asked that we just do: mashed potatoes (his Dad’s specialty), green bean casserole, croissants, black olives & a dessert . . . HEY  – THAT I can do! (I also bought a small spiral/fully cooked ham for us to have AFTER Easter – love getting a good deal on that.) I didn’t know it but the cashier mentioned that KROGER is having a HUGE sale on TURKEYS (she said one guy came in & bought 30 frozen turkeys!) WOW! Maybe (just maybe) I might consider getting one to freeze – we’ll see. (I kind of wondered why they had such a HUGE display of frozen turkeys when it’s usually HAM that’s featured at Easter! Now I know!)

====

Finally finished the ‘donated peach colored’ squares afghan – took it to library knit group & they liked it.

I didn’t have a lot of room to spread it out so it’s kind of ‘bunchy’ but it will work just fine for a baby.

===========

Pineapple-Orange Pretzel Squares

2 1/2 C. crushed pretzels
2 sticks butter, melted
1 C. plus 3 T. sugar, divided
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
with juice reserved
1 (4 serving size) pkg. instant
vanilla pudding mix
1 (11 oz) can mandarin oranges,
drained

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, butter &
3 T. sugar – press mixture onto
bottom of baking dish. Bake
10 minutes – let cool. In large bowl
using an elec. mixer, beat cream
cheese & 1 C. sugar until smooth.
Fold in Cool Whip – spread mixture
evenly over pretzel crust. In medium
bowl combine pineapple with juice &
pudding mix until thoroughly
combined. Gently stir in oranges &
spread over cream cheese layer. Cover
& chill at least 4 hours until firm.
Cut into squares & serve. Serves 12

(recipe: mrfood.com)
——————————–

7-Layer Fresh Salad

4 C. loosely packed torn
romaine lettuce
1 C. sliced radishes
2 C. frozen peas, thawed
1 red pepper, seeded/
chopped
5 hard-cooked eggs, quartered
4 green onions, chopped
1 C. shredded sharp Cheddar
cheese
4 slices cooked bacon, crumbled
1/2 C. mayonnaise
1/2 C. sour cream
1 T. sugar

In large clear bowl place lettuce.
Cover with layers of next 7 ingredients.
Mix remaining ingredients until blended;
spread over salad, completely covering
top layer. Refrigerate several hours –
toss just before serving.
Serves 10 (1 C. each)

(recipe: kraft.com)
——————————–

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 apples, unpeeled/chopped
(poster used 1 red & 1 green
Delicious)
1/4 – 1/2 C. chopped onion
(poster used purple – can use any)
1 tsp. celery seeds or 1/2 C. chopped
celery
1/2 C. mayonnaise or Miracle Whip
2 T. honey
1 T. granulated sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt

In large bowl combine cabbage,
shredded carrot, chopped apples,
onion & celery – toss. In another
bowl whisk together mayo, honey,
sugar, vinegar, pepper/salt. Pour
mixture over slaw & mix well
using a spoon. Refrigerate 2- 3
hours before serving,
Makes about 4 C. (or 8 servings)

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

Southern Pea Salad

1 (16 oz) pkg. frozen sweet peas, thawed
(uncooked)
2 eggs, hard boiled/peeled/chopped
4-6 slices bacon, cooked crisp/crumbled-
(or 1 C. cooked/chopped ham)
1/2 C. chopped green (or regular) onion
1 C. shredded Cheddar cheese
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 powder
1/2 C. mayonnaise
1/2 C. sour cream

In a large bowl combine peas, eggs,
bacon, onion, cheese, pepper/salt,
garlic powder, celery (seeds or regular)
& cayenne – mix in mayo & sour cream.
Refrigerate a few hours. Serves 6-8

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

Baked Ham in Cheese Crust

1 (5 lb) fully cooked ham
1 (20 oz) can crushed pineapple,
drained
1 C. (4 oz) shredded Swiss cheese
1 C. plain bread crumbs
6 T. (3/4 stick) butter, melted
2 T. dry mustard

Preheat oven 325 degrees F.
Spray a roasting pan with nonstick
cooking spray; place ham in pan.
In large bowl combine remaining
ingredients – mix well. Using your
hands, form a crust by patting
pineapple mixture over ham,
completely covering top & sides
(except for cut side). Bake 1 to
1 1/4 hours or until ham is heated
through & crust is golden. Slice
& serve. Serves 10

(recipe: mrfood.com)
———————-
Roasted Brussels Sprouts

1/4 C. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. Brussels Sprouts, trimmed &
cut in half.

Preheat oven 425 degrees F.
In large bowl combine oil, garlic
powder, onion powder, salt/pepper.
Add Sprouts & toss gently to evenly
coat. Spread sprouts evenly on
rimmed baking sheet & bake
25-30 minutes until tender &
browned, turning once halfway
through cooking time. Serves 6

(recipe: mrfood.com)
——————————–

Cold Yogurt Cucumber Soup

1 large English cucumber, peeled/
finely diced
1 clove garlic, minced
1/2 tsp. salt (more, to taste)
2 T. olive oil (optional)
2-3 T. chopped fresh dill
2 C. plain Greek yogurt
2 C. cold water

In large, deep bowl combine
cucumber, garlic, salt, oil & dill.
Add yogurt & stir to combine.
Dilute with cold water, mixing
well, making sure there are no
lumps from yogurt. Add more salt
if needed. Refrigerate at least
30 minutes. Serves 4

(recipe: cookinglsl.com)
————————————
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
1 (8.5 oz) box Jiffy corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In a bowl
combine cream cheese, eggs &
sugar. Mix in muffin mix &
remaining ingredients (mix well).
Pour into crockpot, smooth top
evenly. Cover & cook on High
2-4 hours. Serves 8

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

Chocolate Peanut Butter Pie

Crust:

3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:

1 1/2 C. heavy cream
8 oz. cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla

Chocolate Topping:

1/2 C. heavy cream
1 C. semi-sweet chocolate chips

Crust:
In large bowl blend graham crumbs,
4 T. sugar, brown sugar & melted
butter until fully combined. Press
mixture into a 9″ pie plate, covering
bottom completely & pushing crumbs
1/2 inch up sides of plate. Place crust
in freezer while making rest of filling.

Filling:

In a bowl whip 1 1/2 C. heavy cream
until it forms stiff peaks. Refrigerate
while making rest of filling.
In large bowl beat cream cheese until
smooth. Add sugar & mix until blended.
Add peanut butter & vanilla – mix well.
Fold whipped cream into peanut butter
mixture, blending well. Pour filling into
prepared crust & place back in freezer.

Chocolate topping:

In small saucepan (with a lid) slowly
bring remaining 1/2 C. heavy cream to
a boil (being careful not to scald it). Turn
off heat & add chocolate chips, pushing
chips into the cream until almost
completely covered. Place lid on pan &
let stand on stove. After 10 minutes, stir
until chips are melted & fully blended
into cream. Cool to room temperature,
then pour sauce over pie. Place back
in freezer 30 minutes before serving.

NOTE: If serving pie more than half hour
after final preparation, store in freezer.
Thaw 20 minutes before serving  for a
frozen, ice-cream-like consistency. If
you are having difficulty cleanly removing
pie crust from plate, submerge the very
bottom of pie dish in hot tap water (about
1/2 inch water) to loosen crust being
careful not to get water in pie itself.)
OR – thaw for longer, in fridge for a
gooey, soft pie. Serves 8-10

(recipe: afamilyfeast.com)
=================

Our weather is still holding out – sunny &
in the 40’s so I can’t complain. Gas prices
are up a little: $2.59/9 (but still, not bad).

Tomorrow we are making the trip to visit
our good friend (who also does our taxes
AND is also our Sunday School teacher!).
It’s always a fun trip & we go out for lunch
afterwards, so it’s a Win-Win situation.

Have a GREAT day!

Hugs;

Pammie

 

Happy Tuesday!

Well, it’s raining and supposed to continue for most of this week – Hey! It beats SNOW! My cousin in Iowa ended up with 9 inches of the white stuff this past weekend – SO glad we skirted that one!

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

Lemon Fruit Cake

1 (16.5 oz) box (Duncan Hines
Signature Lemon Supreme Moist
cake mix
1 (8 oz) can pineapple tidbits
in 100% pineapple juice,drained
– reserve 1/4 C. juice
1 (8 oz) can mandarin oranges/
drained – reserve 1/4 C. juice
1/2 C. milk
4 eggs
1/3 C. oil
1 C. shredded coconut

Glaze:
Preheat oven 350 degrees F.
Generously spray a 10 inch
Bundt pan (see note) with
nonstick cooking spray. In large
bowl combine cake mix, saved
juices from pineapple/oranges,
milk, eggs & oil – combine using
an elec. mixer. Fold in pineapple
tidbits, mandarin oranges &
coconut using a spoon. Pour
batter into prepared pan.
Bake 55-60 minutes until center
tests done. Cool 10 minutes in
pan then remove to wire rack
to cool completely.

Glaze:

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

Place sugar in a bowl; whisk
in milk & vanilla until mixture
is smooth (you can add more
or less milk/sugar to get the
consistency you want. Drizzle
glaze over top & sides of
cooled cake. (you can also
place a few maraschino cherries
on top for garnish).

NOTE: You can also bake this
in a 9 X 13″ baking pan but
you will have to cut the baking
time – test doneness with a
wooden toothpick inserted into
center. (poster did not give exact
baking time for 9 X 13″ pan)

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

Creamy Tomato/Tarragon Soup

3 T. olive oil
2 medium onions, diced
3 cloves garlic, minced
1 (28 oz) can whole plum tomatoes
1 (12 oz) can vegetable stock (or
chicken)
2 tsp. salt (more, to taste, if needed)
1 tsp. fresh ground black pepper
1/2 tsp. crushed red pepper flakes
(optional)
1/4 – 1/2 C. Greek plain yogurt
1 T. fresh tarragon, chopped

Add oil to large pot or Dutch oven &
bring to light simmer over medium-
high heat. Add onions & saute until
soft, about 6 minutes. Stir in garlic –
cook 1-2 minutes. Add tomatoes &
juice – lightly break large tomatoes
up with a wooden spoon. Add stock &
bring to simmer. Add salt/black pepper
& crushed red pepper (if using). Reduce
heat to Low & simmer 20 minutes.
Puree using blender, adding soup back
to pot & return to light boil over Low
heat 1-2 minutes. Stir in yogurt &
tarragon. Garnish each bowl with a
dollop of sour cream & a little tarragon,
if desired. Serves 4

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

Maple Baked Beans with Sausage

2 (28 oz, ea) cans Bush’s original baked
beans
1 lb. mild pork sausage
1/2 C. chopped white onion
2 T. brown sugar
2 T. ketchup
2 T. prepared mustard
1/3 C. maple syrup

Preheat oven 300 degrees F.
Brown sausage in skillet; drain.
Combine sausage with all other
ingredients in a casserole dish.
Cover & bake 2 hours until desired
consistency. Serves 8-10

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

Apricot-glazed Turkey Breast

1/2 C. apricot preserves
1/4 C. balsamic vinegar
1/4 tsp. pepper
dash salt
1 bone-in turkey breast (5 lb)

Preheat oven 325 degrees F.
Combine preserves, vinegar, pepper/
salt in a bowl. Place turkey breast on
a rack in a large shallow roasting pan.
Bake, uncovered, 1 1/2 to 2 hours
until a meat thermometer reads
170 degrees F., basting with glaze
every 30 minutes. (Cover loosely
with foil if turkey browns too quickly).
Cover & let stand 15 minutes before
slicing. Serves 15

(recipe: tasteofhome.com)
——————————-
Roasted Herb & Lemon Cauliflower

1 medium heat cauliflower, cut into
florets (about 6 C.)
4 T. olive oil, divided
1/4 C. minced fresh parsley
1 T. minced fresh rosemary
1 T. minced fresh thyme
1 tsp. grated lemon peel
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Preheat oven 425 degrees F.
Place cauliflower in an ungreased
15 X 10 X 1″ baking pan. Drizzle
with 2 T. oil & toss to coat. Roast
20-25 minutes until golden brown
& tender, stirring occasionally. In
a small bowl combine remaining
ingredients; stir in remaining oil.
Transfer cauliflower to a large bowl;
drizzle with herb mixture & toss to
combine. Serves 4

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

Crockpot Sour Cream & Bacon
Chicken

8 slices bacon
1/3 C. diced onion
4 boneless skinless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can Cheddar cheese soup
1 C. sour cream
1/3 C. flour
1/2 tsp. garlic powder
salt/pepper, to taste

Cooked rice, egg noodles or mashed
potatoes

Cut each chicken breast in half to
make 2 long/narrow chicken tender-
shaped pieces. Place bacon in large
skillet & cook over medium heat until
halfway cooked. Immediately wrap
a slice of bacon around each chicken
piece while bacon is still pliable –
place in crockpot. Add onion to skillet
& cook in bacon fat 2 minutes; remove
with slotted spoon & place in crockpot.
In medium bowl whisk both soups, sour
cream, flour & garlic powder – pour
over chicken. Cover & cook on Low
5-6 hours until chicken is completely
cooked through. Remove chicken from
crockpot & place on serving platter.
Whisk sauce well & taste for seasoning-
adjust salt/pepper, to taste. Serve over
cooked rice, egg noodles or mashed
potatoes.

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

 

Blackberry Orange Cake

1/2 C. butter, softened
1 C. sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 C. plus 1 T. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. sour cream (or plain
yogurt)
2 C. fresh blackberries

powdered sugar (optional)

Preheat oven 350 degrees F.
Spray & flour a 9 inch springform
pan. In large bowl cream butter &
3/4 C. sugar until light & fluffy. Beat
in egg & orange peel. In another
bowl whisk 1 1/2 C. flour, baking
soda & salt – add to creamed
mixture alternately with sour cream,
beating well after each addition –
pour into prepared pan.
In a bowl toss blackberries with
remaining flour & arrange over
batter in pan  – sprinkle top with
remaining sugar. Bake 40-45 minutes
until a toothpick inserted into center
of cake comes out clean. Loosen
sides from pan using a knife; remove
rim from pan. Cool on a wire rack.
Serve warm or at room temp.
If desired, dust top with powdered
sugar before serving. Serves 10

(recipe: tasteofhome.com)

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

Went out to lunch with a friend yesterday –
celebrated her 84th birthday. I decided to
try something I’ve never had before: Fish
tacos – they were tasty!

Today is babysitting my youngest grandson-
his Momma is having 2 teeth extracted and,
for some reason, she thinks she will be able
to just come home & go to work (as a waitress)!
I’m thinking that probably won’t be the case.
Her Mom is driving her this morning – I’m
guessing it will be her Mom taking care of HER
and I’ll be watching the baby – all at their house –
we’ll see.

Tonight is Knit Night – I’m just finishing up the
sewing in ‘ends’ on the ‘donated peach squares’
baby afghan; because it’s a thick/heavy one, I’ll
hold onto it until the Fall for the Detroit Vets
baby shower. It was a good effort ‘saving’ some
squares a friend knit and making them into
something useful.

Have a great day!

Hugs;

Pammie

FINALLY it’s SPRING!

Yes, I’m a Day Late – but it’s still SPRING!

Been a busy few days – ended up babysitting from 10 a.m. – after 5 yesterday (older grandson has ‘football conditioning’ after school – getting them toughened up for this coming fall). Today was the library Knit Group & grocery shopping. Been having great ‘fun’ attempting to find the exact kind of liquid hand soap my husband likes (I have NO idea where I originally got it) – stopped at the local dollar store (was sure they were the ‘place’ . . . nope). Have checked out our local drug stores & grocery stores; something tells me he’s just going to have to learn to like a new scent! (It was a cheap one – $1.00 a bottle – no big deal). Also attempted to locate a SMALL funnel – probably should have stopped in at the local hardware store as the dollar store and groceries don’t have one – NO, I don’t need the really long ones that you would use for putting oil in your car!). Baby grandson is now totally on regular milk – which means you have to heat it up a bit (they don’t own a microwave so it’s the ‘old way’ – heat it in a pan on the stove.) That’s fine EXCEPT then you have to pour it into the bottle WITHOUT spilling it all over the counter! (I’ve so far resorted to using a small measuring cup and a lid from one of those squeeze bottles you can buy to fill with ketchup/mustard/bbq sauce, etc – son has those around). Only trouble with those is – the opening is VERY small, hence it takes a long time to get the warm milk from the measuring cup into the ‘pseudo’ funnel/lid and into the bottle before spilling it! I’m thinking of putting one of OUR small funnels in my purse JUST to use for that purpose! Crazy…

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

Chocolate Raspberry Tart

1/2 C. raspberry jam, divided
1 9 inch prepared pie crust
8 oz. bittersweet chocolate, finely
chopped
1 1/4 C. heavy cream
4 T. unsalted butter, cut into
8 pieces
1/4 tsp. salt
2 large eggs, lightly beaten
1 pint fresh raspberries

Preheat oven 275 degrees F.
Microwave 1/4 C. jam on High
30 seconds, spread in a thin layer
on bottom of pie crust. Place
chocolate in large heat-proof bowl.
In small saucepan over medium-high
heat, warm cream, butter & salt,
stirring frequently until cream just
starts to simmer, about 6 minutes.
Pour hot cream mixture over chocolate
& let stand 5 minutes. Whisk until
chocolate mixture is smooth. Slowly
whisk eggs into chocolate mixture
until smooth – pour into crust &
place on a baking sheet. Bake until
outer edge of filling is set but center
jiggles – 30-35 minutes. Let cool on
baking sheet on wire rack at least
30 minutes, then refrigerate, uncovered,
until filling is completely set, at least
4 hours.
Spread remaining jam on top of tart &
garnish with fresh raspberries.
Refrigerate any leftovers. Serves 8

(recipe: Kroger.com)
—————————–

Crockpot Pork Roast w/Veggies &
Gravy

1 (3 lb) pork roast
3 T. olive oil
salt/pepper
5 russet potatoes, cut into bite-
sized pieces
1 large onion, chopped
3 C. mini carrots
1 T. garlic, chopped
1/4 C. soy sauce
1/4 C. balsamic salad dressing
1/2 C. water
1/2 C. brown sugar

Gravy:
juices from roast
2 (.87 oz, ea) pkts. pork gravy mix
1/4 C. water
1/4 C. milk
1 (10 oz) can cream of mushroom soup

Heat a large skillet over medium-high heat;
pour 3 T. oil in pan – sprinkle roast generously
with salt/pepper on top & bottom – carefully
place roast in hot pan – sear both sides of
roast to golden brown.
Spray insides of crockpot with nonstick cooking
spray – place seared roast in crockpot – pour
mini carrots around roast. Layer potatoes &
onions on top. Place chopped garlic, soy sauce,
balsamic dressing, 1/2 C. water & brown sugar in
medium bowl – whisk to make sure sugar gets
dissolved – pour mixture over roast/veggies.
Salt/pepper potatoes. Cover & cook on High
4-5 hours*.

When roast has cooked through (inner temp.
of 160 degrees F.) carefully pour juice from
crockpot into a medium sauce pan. Turn off
crockpot, leave meat inside with lid on 5-10
minutes before serving.

To saucepan add both packets gravy mix, milk,
water & mushroom soup – whisk together to
combine. Heat mixture to boiling over medium-
high heat, stirring occasionally. Serve roast
& veggies with gravy drizzled over top or serve
gravy as a side. Serves 6-7

*If your crockpot cooks quickly, poster suggests
cooking roast & sauce in crockpot on LOW 4
hours, then adding veggies & cooking on High
an additional 2 hours.

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

Corn Soup w/Chipotle Sour Cream

1/2 stick unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt/black pepper
6 ears corn (or 5 C. kernels)
4 C. vegetable stock
2 T. fresh lime juice
3/4 C. sour cream, divided
2 T. chopped chipotles in adobo

In large pot heat butter over medium
heat. Add onion, garlic, cumin & chili
powder – season with salt/pepper. Cook
until softened, 8-10 minutes. Add corn &
stock to pot – bring to boil. Reduce heat
& simmer until corn is soft: 4-6 minutes
more. Working in batches, puree soup
in blender until smooth. Whisk in lime
juice & 1/4 C. sour cream. In small bowl,
combine remaining 1/2 C. sour cream &
chipotle in adobo, letting some streaks
of chipotle remain. Dollop on sour cream
& serve. Serves 4

(recipe: delish.com)
—————————————–

Candied Carrots

1 lb. carrots, peeled/sliced 1/2″ pieces
2 T. butter
3 T. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
1 T. chopped parsley

Place sliced carrots in large skillet;
add 1 C. water to pan – bring to a
simmer & cook 8-10 minutes until
tender. Drain water; over medium
heat add brown sugar, butter, salt/
pepper – stir & cook 2-3 minutes
until butter & sugar have melted &
carrots are coated in the glaze.
Sprinkle with parsley & serve.
Serves 4

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

Kielbasa/Peppers & Potato Skillet
Hash

2 T. olive oil
1 T. unsalted butter
1 lb. potatoes, thinly sliced into
bite-sized pieces
salt/pepper, to taste
14 oz. turkey kielbasa, cut into
1/4″ rounds (or regular kielbasa)
1 onion, thinly sliced
1-2 bell peppers, chopped

Heat oil & butter in large skillet
over medium-high heat. Add
potatoes & season with salt/pepper.
Cook until browned on one side,
6-7 minutes. Turn potatoes & cook
4-5 minutes longer until golden brown.
Remove from skillet using a slotted
spoon. (If skillet is looking dry, add
another T. olive oil) Add onions &
peppers – cook, stirring frequently,
until onions are soft & peppers are
tender – season with salt/pepper.
Stir potatoes back in & continue
cooking 1-2 more minutes. Check
seasonings & serve. Serves 4

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

Skillet Shepherd’s Pie

1 lb. ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 T. ketchup
1 T. Worcestershire sauce
2 tsp. minced garlic
1 T. cornstarch
1 tsp. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3 1/2 C. cooked mashed potatoes,
prepared with milk & butter
3/4 C. shredded Cheddar cheese

In large skillet cook beef & onions
over medium heat until meat is no
longer pink; drain. Stir in corn, peas,
ketchup, Worc. sauce & garlic – reduce
heat to Medium-low. Cover & cook
5 minutes. In a small bowl combine
cornstarch, bouillon & water until well
blended – stir into beef  mixture & bring
to boil over medium heat. Cook & stir
2 minutes until thickened. Stir in sour
cream & heat through (do not boil).
Spread mashed potatoes over top;
sprinkle with cheese. Cover & cook until
potatoes are heated through & cheese
is melted. Serves 6

Freezer option:
Prepare recipe as directed but do not add
sour cream. Freeze cooled mixture in a
freezer container. To use: partially thaw
in fridge overnight & heat through in a
large skillet, stirring occasionally & adding
a little water if necessary. Stir in sour
cream & finish recipe.

(recipe: tasteofhome.com)
———————————

Pistachio Pudding Cookies

1 3/4 C. flour
1 (3 oz) pkg. pistachio pudding mix
1/2 C. granulated sugar
1/2 C. light brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 egg
1/2 C. chopped pistachios
1 C. white chocolate chips
3/4 C. (1 1/2 sticks) unsalted
butter, room temp.

Preheat oven 325 degrees F.
Line a baking sheet with waxed
paper or lightly spray with nonstick
cooking spray. In large bowl combine
dry ingredients (pudding mix, flour,
salt & baking powder). In another
bowl using elec. mixer, beat butter,
vanilla & both sugars until creamy;
beat in egg. Slowly combine dry
ingredients with wet until well
blended. Fold in pistachios &
chocolate chips. Scoop out a
founded tablespoon of dough &
place on prepared sheet. Bake 10-12
minutes until cookies are just
browned. Cool on wire rack
before serving.

(recipe: americantimesfood.com)

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

Not much else new – the weather is really
chilly (30’s) but clear and nice (with the
occasional sunshine). Easter is coming
quickly – so far I haven’t planned anything-
no Easter candy/dinner preparations, nada.
I know that oldest son will be having the
dinner at his house and that we will bring
‘sides’ and desserts – no worries on the sides
as they are the same for every holiday:
mashed potatoes, green bean casserole,
corn casserole, rolls, black olives – and
some sort of dessert(s).

Still working on both baby blankets AND
the donated peach-colored squares blanket;
almost done with the second yellow ‘strip’,
then it’s just sewing it all together & crocheting
a border (I’ll post a photo when it’s done).

Hope you are all in good health and enjoying
the beginnings of SPRING! I love hearing the
birds singing – the other morning I was up at
around 6 a.m. (it was still totally dark out) and
I could hear a Cardinal just singing his little
heart out! LOVE IT!

Hugs;

Pammie

and a little snow on the side…

I can remember last Wednesday it was so nice & Spring-like that I took off my light jacket while grocery shopping! Today there’s a good 6 inches of VERY heavy snow on the ground (the roads are clear, though) sunny and 31 degrees F. out. Looking at the updated forecast, I guess we’ve got all the snow (for now) -none predicted until Wednesday night – temps. close to 40 so I really hope it MELTS this stuff!

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

Chocolate/Marble Gooey Butter Cake

Base:
1 box yellow cake mix
1/2 C. butter, melted (1 stick)
1 egg

Filling:
8 oz cream cheese, softened
2 eggs
1/2 C. butter, melted (1 stick)
1 tsp. vanilla
3 3/4 C. powdered sugar
1 C. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

Base:
In large bowl mix dry cake mix, egg &
melted butter – beat until well combined
(batter will be thick); spread evenly on
bottom of prepared dish.

Filling:
Beat cream cheese, eggs, melted butter
& vanilla until smooth. Gradually add
powdered sugar & beat until fully
combined. Remove 1 C. cream cheese
mixture & set aside. Spread remaining
cream cheese mixture over base. In a
saucepan (or microwave) melt chocolate
chips until smooth. Mix melted chips
with reserved 1 C. cream cheese mixture
until fully combined.
Spoon dollops of mixture on top of plain
cream cheese batter – swirl carefully with
a butter knife, creating a marble effect.
Bake 45 minutes. (Do not bake too long-
it should be soft.) Let cool completely
before cutting.

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

Crockpot Greek Chicken

1 medium onion, chopped
1 cinnamon stick
2 T. olive oil
1 T. minced garlic
zest from 1 lemon
juice from 1 lemon
1 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 lb. boneless skinless chicken
breasts

6 whole grain pita breads

Place onions & cinnamon stick in
crockpot. In small bowl mix oil,
garlic, lemon zest, oregano, salt/
pepper. Rub chicken with oil
mixture & place in crockpot.
Squeeze lemon juice over chicken,
cover & cook on Low 3-4 hours
until chicken reaches internal
temperature of 165 degrees F.
and is no longer pink. Slice
chicken & serve with pita bread.
Refrigerate leftovers. Serves 6

(recipe: kroger.com)
——————————-

Cheesy Turkey Meatball Skillet

1/4 C. plus 2 T. olive oil
4 cloves garlic minced/divided
2 T. chopped fresh rosemary
1 (28 oz) can crushed tomatoes
kosher salt/ground black pepper
1 lb. ground turkey
1 C. bread crumbs
1 large egg
3 T. fresh chopped parsley (more
for garnish, if desired)
1 C. shredded mozzarella cheese

Preheat oven 375 degrees F.

Sauce:*
In large pot over Low heat, heat
1/4 C. oil. Add half the garlic & all
rosemary – stir (making sure it doesn’t
burn) 1 minute. Add tomatoes & season
with salt/pepper. Let simmer while you
make the meatballs.

Meatballs:
In large bowl combine turkey, bread
crumbs, egg, remaining garlic & parsley-
season with salt/pepper. Roll mixture into
balls.

In large skillet over medium-high heat, heat
remaining 2 T. oil. Place meatballs in skillet
& brown, moving occasionally to ensure
they don’t stick, about 5 minutes. Ladle
sauce into skillet & over meatballs. Top
with cheese & bake until meatballs are
cooked through – 10 minutes more.
Garnish with parsley & serve. Serves 4

*You can used jarred spaghetti sauce if
you are in a hurry

(recipe: delish.com)
——————————-

Confetti Corn & Rice Salad

4 ears corn, husked
1 1/2 C. rice, cooked
1 red onion, thinly sliced
1 green pepper, halved/thinly
sliced
1 pint cherry tomatoes, halved

Optional: 1 jalapeno pepper, seeded/
thinly sliced

Simple Dressing:
2 T. red wine vinegar
2 T. olive oil
salt/pepper, to taste

Boil or grill corn until tender – let cool.
Using a sharp knife, cut kernels from cob
in ‘planks’ (strips). Place rice, red onion,
green pepper. tomatoes & (if using-
jalapeno pepper) in large bowl. Mix in
corn strips – reserving some for garnish
on top.

Dressing:

Whisk all dressing ingredients together &
drizzle on top of salad. Serve at room
temp. or refrigerate overnight before
serving. Add additional corn ‘strips’ to
top before serving. Serves 8

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

Bacon/Jalapeno Popper Bites

8 oz. cream cheese, softened
3 green onions, thinly sliced
3 jalapenos, seeded/diced
8 slices bacon, cooked/crumbled
8 oz. shredded Pepper Jack cheese
48 Tostitos “Scoops” tortilla chips

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. In medium bowl mix cream
cheese, green onions, jalapenos,
bacon, & cheeses. Spoon filling into
“Scoops” (about 1 tsp. each) &
place on baking sheet. Top each
with additional bacon & Cheddar
cheese, if desired. Bake 8-10 minutes
until filling is bubbly & cheese is
melted. Serves 4 dozen

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

Crockpot Sweet & Sour Country Ribs

1/2 C. ketchup
1/2 C. packed light brown sugar
1/2 C. apple cider vinegar
1 T. mustard powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
2-4 lb. country-style pork ribs
(bone in or boneless)
russet potatoes (optional)
cornstarch & water

In small bowl whisk together ketchup,
brown sugar, vinegar, mustard powder,
cayenne, salt/pepper & pour into
crockpot. Nestle ribs in sauce. (IF
you want baked potatoes, wrap scrubbed
russet potatoes in foil & place on top of
ribs). Cover & cook on Low 6-10 hours.
Uncover & remove potatoes. Place ribs
on a platter. Turn crockpot to High heat.
Mix 2 T. cornstarch with 3 T. water in
small bowl – stir mixture into sauce in
crockpot – sauce will thicken in about
10 minutes. Spoon sauce over meat &
serve. Serves 6

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

Cannoli Poke Cake

1 (16.5 oz) box white cake mix,
plus ingredients to prepare
1 (14 oz) can sweetened
condensed milk, divided
1 (8 oz) tub mascarpone cheese
1 C. ricotta cheese
1 tsp. vanilla
1 1/2 C. powdered sugar
1/4 C. mini chocolate chips

Preheat oven to required time
for cake  mix
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake according to box directions &
bake. Remove from oven & allow
to cool. When cake is cool:
poke holes all over top of baked
cake with the end of a wooden
spoon – holes about 1 inch apart.
Reserve 2 T. sweetened cond.
milk & pour remainder over top
of cake & into holes. In large
bowl using elec. mixer beat
mascarpone & ricotta cheeses &
vanilla until creamy. Beat in
powdered sugar & reserved
sweetened cond. milk until
smooth. Spread mixture evenly
over top of cake & sprinkle top
with mini chocolate chips.
Refrigerate cake 2 hours until
ready to serve. Serves 15

(recipe: mrfood.com)

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

Not much ‘new’ around here, still plodding
away at the cream baby blanket (I made a
mistake on one of the 8 rows last Weds.
and it took me awhile to get it back to
normal – sigh…me and my grand ideas of
making very detailed lace patterns…

Wednesday at the Library knit group one of
the ladies asked if anyone would want her
7 knit squares; she had been experimenting
with various knit patterns and these were
what are called ‘swatches’. They’re peach/
apricot colored and (you know me) I decided
I’d make a baby blanket out of them. Yesterday
I sat down to draw up the pattern; it will be
peach/white/and two half-strips of lemon
yellow; should be pretty when I get it done.
The ‘fun’ part is I had to figure out just how
many stitches she used for each square, then
see if I could duplicate what she’d done (for the
white squares). I’ve done this sort of thing before,
it just takes time working it out. Three of her
squares are just straight ‘knit’, the other four
are various knit patterns – I decided the white
ones should just be knit (and the two yellow
strips, also); that should augment the fancy
patterns and sort of ‘show them off’…I hope.
The good thing is: since they are just straight
knit, I can take them to both knit groups and
work on them WHILE carrying on a conversation
without having mistakes (I hope!). I’ve learned:
if I take fancy patterns AND try to talk/knit…
I make mistakes.

Hope you are all having a great day – hope
it’s sunny where you are so the sunshine
can lift your spirits and maybe make you smile!

Hugs;

Pammie

Craft Update

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

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

Salmon pink & white ‘needy’ scarf (done)

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

Most recently started Teal & White baby blanket

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

Strawberry Cream Cheese
Icebox Cake

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

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

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

Tomato Balsamic Chicken
(Crockpot)

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

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

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

(recipe: tasteofhome.com)
——————————-

Crispy Fried Parmesan Turkey
Cutlets

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

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

(recipe: iwashyoudry.com)
——————————–

Hot & Sour Soup

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

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

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

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

Winter Black Bean Salsa

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

Tortilla chips – for dipping

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

(recipe: kraftrecipes.com
—————————

Grandma’s Deviled Eggs

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

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

(recipe: mrfood.com)
——————————-

Butterscotch Cheesecake Bars

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

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

(recipe: gooseberrypatch.com)

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

Have a great day!

Hugs;

Pammie

Getting Closer to the New Year…

With the New Year fast approaching, I thought I’d post more appetizer & dip recipes for you.

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

4 Ingredient Cheese Ball

24 oz. cream cheese, softened,
(3 pkgs)
1 jar Kraft Roka Blue Cheese
Spread
1 jar Kraft Old English cheese
spread (or American cheese spread)
2 tsp. Worcestershire sauce
sliced almonds (or walnuts, pecans,
etc.)

assorted crackers, for dipping

In large bowl using elec. mixer, beat
all ingredients (except nuts) until
smooth. Place a large piece of
plastic wrap in a small bowl &
scoop cheese mixture into wrap.
Using the plastic wrap, shape
cheese mixture into a ball.
Refrigerate 1/2 hour. Remove
ball from fridge & take off
plastic wrap. Place sliced almonds
on a plate (or pie plate) & roll
cheese ball in nuts to coat. Place
ball on a serving plate & serve
with assorted crackers. Makes
1 ball.

(recipe: myrecipemagic.com)
—————————-
3-Ingredient Nacho Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (16 oz) jar salsa (your choice)
1 (8 oz) pkg. shredded 4-Cheese
Mexican blend cheese

corn chips – for dipping

Optional toppings for serving:
diced avocado,
sliced olives, cherry tomatoes
cut in half, chopped green onions

Preheat oven 350 degrees F.
Spread cream cheese evenly in
bottom of a medium baking dish*.
Pour salsa over top & spread to
cover the cream cheese. Sprinkle
shredded cheese on top. Bake
15-20 minutes until hot & bubbly.
Garnish with optional toppings
shredded cheese on top. Serve
with corn chips for dipping.
Serves 10

* poster used deep dish pie plate
(recipe: theseasonedmom.com)
—————————-
4-ingredient Chicken Taquitos
(appetizers)

10 (6 inch) soft flour tortillas
1 C. cooked, finely diced chicken
1 C. (Sargento) 4-Cheese Mexican
shredded cheese
1/3 C. salsa or taco sauce

Optional garnishes:
salsa, guacamole, sour cream,
sliced black or green olives,
sliced green onion

Preheat oven 400 degrees F.
In large bowl stir chicken, cheese &
salsa. Divide chicken mixture evenly
down the side of each tortilla. Roll
up tortilla & place on foil-lined
baking sheet; repeat with rest of
ingredients. Spray tops of taquitos
with nonstick cooking spray (to
help them brown & crisp in oven).
Bake 15-20 minutes until crispy.
Makes 10

(recipe: theseasonedmom.com)
————————–
Crockpot Chicken Nachos
(appetizer)

1 (1 oz) pkt. taco seasoning mix
2 lb. boneless, skinless chicken
breasts
1 (16 oz) jar salsa
8 oz. tortilla chips
2 C. shredded Cheddar cheese

Additional toppings:
sliced black olives, sliced green
onions, guacamole, sliced avocado,
sour cream, salsa, chopped jalapeno
peppers

Spray insides of crockpot with
nonstick cooking spray. Place
chicken in bottom of crockpot;
sprinkle with taco seasoning &
pour salsa on top. Cover & cook
on High 2-3 hours (or Low 6-8
hours). When chicken is done,
using 2 forks – shred chicken &
return to crockpot. Keep chicken
warm in crockpot until ready to
serve with nachos. Place tortilla
chips on a large serving platter.
Spoon hot, shredded chicken over
chips & top with shredded cheese.
(Cheese will melt from heat of
chicken – OR you can place the
nachos under the broiler for
a few minutes to get the cheese
crispy & browned on top).
Garnish with additional toppings
of your choice. Serves 8

(recipe: theseasonedmom.com)
————————–
Southwestern Egg Rolls
(appetizer)

1 C. finely diced, cooked chicken
2 tsp. taco seasoning mix
1/4 C. whole kernel corn
1/4 C. black beans, rinsed/drained
4 T. salsa (plus additional, for
dipping)
4-Cheese Mexican blend shredded
cheese (about 1/3 C.)
8 egg roll wrappers*

garnish: sliced green onion

Dipping: salsa, sour cream,
guacamole

Preheat oven 425 degrees F.
LIne a baking sheet with foil &
spray with nonstick cooking spray.
In large bowl mix chicken, taco
seasoning, corn, beans & salsa.
Spoon about 2 T. mixture on
bottom third of one egg roll
wrapper; top with about 1 tsp.
cheese. Fold sides toward
center & roll tightly. (Keep
the remaining wrappers covered
with a damp paper towel until
ready to use to prevent drying
out.) Place egg roll, seam-side
down on baking sheet – repeat
with remaining wrappers. Spray
tops of egg rolls with nonstick
cooking spray (helps them turn
golden brown & crispy). Bake
10-15 minutes until lightly
browned. Makes 8
Recipe can be doubled.

*You can find egg roll wrappers
in most grocery stores in the
fresh vegetable section.

(recipe: theseasonedmom.com)
——————————-
Pepperoni Pizza Sliders
(appetizers)

12 slider buns (or Hawaiian
rolls, sliced)
3/4 to 1 C. pizza or pasta sauce
1 (6 oz) pkg. pepperoni slices
1 (8 oz) pkg. fresh mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 C. butter, melted
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking
spray. Cut slider/buns in half &
place bottoms in prepared dish.
Spread pizza/pasta sauce on
bun bottoms. Top each with
pepperoni slices using as
many as you like. Slice
mozzarella into 12 slices &
place 1 slice on each bottom;
replace bun tops on sliders.
In small bowl combine Parmesan,
melted butter, garlic powder,
basil & oregano – mix & spread
over tops of rolls. Cover with
foil & bake 25 minutes. Remove
foil & bake 5 more minutes.
Serve immediately.
Makes 12 sliders

(recipe: julieseatsandtreats.com)
——————————
Creamy Mushroom Tartlets
(appetizers)

1 T. butter or margarine
1 (8 oz) pkg. fresh mushrooms,
finely chopped
1/2 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1/4 C. grated Parmesan cheese
1 (8 oz) tube refrigerated crescent
dinner rolls
2 tsp. finely chopped fresh parsley

Preheat oven 350 degrees F.
Melt butter in large nonstick
skillet on medium heat. Add
mushrooms; cook 5 minutes
until tender, stirring frequently.
Add cream cheese spread &
Parmesan; cook & stir 1 minutes
until cream cheese melts. Remove
from heat. Unroll dough into 2
long rectangles; firmly press
perforations & seams together
to seal. Cut each rectangle into
12 squares. Place 1 square in
each of 24 mini muffin cups
with corners of squares extending
over rims of cups. Firmly press
dough onto bottom & up side of
each cup. Spoon about 1 1/2 tsp.
mushroom mixture in each cup.
Bake 10-12 minutes until golden
brown. Sprinkle tops with parsley.
Cool in pan 5 minutes before
serving. Makes 12 servings.

(recipe: kraftrecipes.com)
===================

I had great plans of going to KMart for
some SALE shopping today but woke
up to more snow on the ground – sigh.
We’ll see about the shopping – hopefully
the roads will clear up a little. My middle
son will be having his 29th birthday
January 4th, so I’d like to see if I can
find a few things for him. THIS son is
one that loves lots of things but also
is happy with things he NEEDS. We
helped him out with a little bill paying
for his Christmas gift (that’s what he
asked for) but also gave him SOCKS,
which he needed. (I love this son for
his honesty – he opened the socks &
said: “I really need underwear…” so
guess what he’s getting for part of
his birthday presents! He also REALLY
needs gloves & a snow brush/scraper.
Both younger sons seem to lose those
items EVERY winter – sigh. (the snow
brush I have in my car is a good 30+
years old and still works just fine! I even
use it to brush stuff off the floor of my
car during the non-winter months – it’s
really held up!

Not much going on around here lately –
I cooked a half ham yesterday, just so
we’d have meat to go with all the leftover
sides that are still in our fridge! (and, it
makes great sandwiches, too!). Looking
at some (new to me) knit patterns to
start another ‘needy’ scarf – I have tons
of yarn so knitting scarves makes sense
in the winter. I LOVE my knitting – I
don’t knit for me – I knit for charity
simply because I can knit all the patterns
I like AND THEN GIVE THEM AWAY! To
me, it’s a win/win situation.

Hope you are staying nice & warm (and
healthy)!  Don’t know about you, but
my scale is registering more pounds
than I’d like right now – almost time
to start working on losing some weight-
again!

Hugs;

Pammie

Happy Saturday!

It’s a typical Michigan Winter day – temps around 29 degrees F., no ‘extra’ snow (yet) – it did give us about 1 1/2 inches more yesterday which made driving home a bit touchy. Yesterday! I babysat from 10 a.m. – 3:30! YAY! All went very well, had a great time wrestling with (as my husband calls him) “Da Baby” – he’s a little over 9 months old now, 5 teeth (with another one coming soon); he can walk pretty well now – loves making ovals & circles – he can even walk backwards – surprising!

IT’S FINALLY DONE! KEVIN’S BLANKET/LOVEY!

This is the photo I had to work from – the request was to “TRY” to (somehow) copy it, if I could. My dear, sweet special needs guy, Kevin, has slept with this since he was a baby (and still does) – he’s almost ‘loved it to death’. His Mom asked if I could see what I could do. Originally it was Mint green & white (now it’s sage & cream). With some struggles finding that funny sort of ‘hole/stitch’ at the right top of the photo, I plowed on. Since I really had no idea just ‘where’ the hole pattern went in the entire blanket, I just sort of ‘winged it’ – his Mom said: “Do what you can”. Remembering that I’m a KNITTER who’s a beginner Crocheter, here is the finished crocheted blanket/lovey:

It’s 28 inches wide by 40 inches long (if you flip the photo, the bottom is a reverse of what you’re seeing in the photo). There are mistakes and it’s not perfect, but I think, for what it’s going to be used for, it should work. (He wads up his old blanket & tucks it under his head/face when he sleeps.)

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

 Crockpot Turtles Candy

4 C. pecans, chopped
2 lb. almond bark
12 oz. semi-sweet chocolate chips
6 oz. chocolate baking bar
2 (12 oz, ea). pkgs. Rolo candies,
unwrapped*
candy sprinkles – optional

Place pecans, almond bark. choc.
chips & choc. baking bar in crockpot
set on Low. Cover & heat 1 1/2 – 2 hours
until melted. Uncover & stir until evenly
combined. Line 2 baking sheets with
parchment paper (or silicone mats). Lay
Rolos candies on paper, 2 inches apart.
Using a small cookie scoop**, scoop choc.
mixture, a little at a time, on each Rolo –
repeat until all Rolos are covered. Top
each candy with sprinkles, if desired.
Allow candy to cool until hardened.
Makes about 96

*If you want more caramel in each
bite, you can substitute caramels
in place of Rolos.

**If you don’t have a cookie scoop, you
can use a heaping Tablespoon/measuring
spoon.

(recipe; realhousemoms.com)
————————————-

Cheesy Spinach Bundles
(appetizers)

1 (10 oz) pkg. frozen chopped
spinach, thawed, well-drained
1/2 c. shredded Mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1 egg, separated
1 (8 oz) tube refrigerated crescent
dinner rolls

Preheat oven 375 degrees F>
Mix first 4 ingredients & egg yolk
in large bowl until blended. Open
rolls & separate into 8 triangles.
Cut each triangle diagonally in
half. Spoon 1 T. spinach mixture
in center of each triangle. Bring
corners of dough to center over
filling, overlapping ends. Pinch
ends together to seal & place on
baking sheets. Beat egg white
lightly & brush on tops of bundles.
Bake 12-15 minutes until golden
brown. Serves 8

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

Broccoli Casserole Dip

4 slices bacon
1 head broccoli cut into
small florets (about 3 C.)
8 oz. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1/2 tsp. garlic powder
3 C. shredded Cheddar cheese
kosher salt
ground black pepper
1/2 C. crumbled Ritz crackers
1/4 C. butter, melted

crackers, for serving

Preheat oven 350 degrees F.
In large nonstick skillet cook
bacon over medium heat until
crisp – remove bacon from
skillet & transfer to paper towel-
lined plate. Reserve 2 T. bacon
fat in skillet. Add broccoli florets
& cook until crisp-tender, about
4 minutes. Chop bacon &
broccoli into very small pieces. In
large bowl combine cream cheese,
mayonnaise, sour cream & garlic
powder – mix until smooth. Fold
in cheese, cooked broccoli & bacon.
Season with salt/pepper & transfer
to small baking dish. In small bowl
combine crumbled crackers with
melted butter – toss until combined.
Scatter mixture on top of dip in dish.
Bake 15 minutes until cheese is melted
& cracker topping is golden & crispy.
Serve warm with crackers for dipping.
Serves 6

(recipe: delish.com)
———————————-

Spicy Sweet Potato Hummus

2 cloves garlic
1 (14.5 oz) can chickpeas,** drained/rinsed
SEE next ingredient
**1/2 C. liquid from chickpea can (at
most)
4 T. lemon juice
1 1/2 T. tahini
1/2 tsp. salt
2 T. olive oil
1 medium sweet potato, roasted
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 tsp. cayenne pepper (if
you don’t like spicy, cut amount
to 1/2 tsp.)

Add garlic to food processor & process
until chopped. Add chickpeas, lemon
juice, tahini, salt, olive, roasted sweet
potato & spices – process 1-2 minutes
(mixture will be pretty thick & not
completely smooth). Slowly add in
reserved liquid & process until hummus
reaches your desired consistency.
(Poster noted she used 1/2 C.)

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

Bacon-Cheddar Cornbread Loaf

1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. milk
1 C. flour
1 1/2 C. cornmeal
2 tsp. baking powder
1/2 tsp. salt
6 slices bacon, chopped in small
pieces
1 C. fresh or frozen whole kernel corn
1 C. Cheddar cheese, shredded or cubed
2 T. fresh rosemary, sage or chives

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Fry bacon until crisp;
transfer to paper towels. Whisk
melted butter, sugar, milk & eggs in
a bowl. In another bowl whisk flour,
cornmeal, baking powder & salt.
Gently stir dry flour mixture into wet
ingredients until combined & moistened,
but not over mixed. Fold in cheese, bacon
crumbles, herbs & corn using a spatula,
until incorporated. Pour into prepared
loaf pan & bake 30 minutes, topping
with extra cheese after 20 minutes of
baking time. Bread is cooked when middle
is set & edges are golden brown.
Serves 6-8

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

Crockpot Philly Cheese Steak
Casserole

2 lb. chip steak (or) 2 lb. cube steaksk
cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb. mushrooms, sliced
1 T. olive oil
3/4 tsp. kosher salt
3/4 to 1 tsp. fresh ground pepper
1/4 lb. pepperoni, thinly sliced
8 oz. Provolone cheese, thinly
sliced

In medium skillet saute mushrooms
in oil until softened & light brown,
about 5 minutes – add to crockpot
along with rest of ingredients EXCEPT
Provolone. Cover & cook on Low
6 hours. Stir well & divide among
6 bowls. Cover each bowl with
Provolone & add some cooking juices
to each bowl to melt the cheese.
Serves 6

(recipe: Mike Suddaby-Facebook)
——————————-

Ranch Potatoes

8-10 medium potatoes, peeled/
cut into 1/2 inch cubes
1 can cream of mushroom soup,
undiluted
1 1/4 C. milk
1 envelope dry ranch salad dressing mix
1 1/2 C. shredded Cheddar cheese,
divided
salt/pepper
6 slices bacon, cooked/crumbled

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place potato cubes in saucepan, cover
with water & bring to boil – cook about
10-12 minutes until potatoes are almost
tender; drain then place in prepared pan.
In a bowl mix soup, milk, dry dressing mix,
1 C. cheese, salt/pepper to taste & pour
over potatoes. Sprinkle crumbled bacon &
remaining cheese on top. Bake, uncovered,
25-30 minutes until potatoes are tender.

(recipe: Mike Suddaby-Facebook)
——————————
Pecan Chicken Salad

4 C. cooked/chopped chicken
breast (OR) two 15 oz. cans
1 1/2 C. sliced seedless grapes
(red or white)
1/2 C. chopped celery

Dressing:
1 T. sugar
1 T. Worcestershire sauce
1 T. lemon juice
3/4 C. chopped pecans
1 C. mayonnaise

Mix all ingredients together;
place in a serving bowl.

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

Chicken with Sour Cream Gravy

4 boneless skinless chicken breast
halves (about 2 lb)
1/4 C. butter
2 C. chicken broth
1 C. sour cream
1/2 tsp. garlic powder
2 T. flour
salt/pepper, to taste

Cooked egg noodles for 4

In large skillet melt butter over
medium heat. Add chicken &
cook until very lightly browned
on both sides but not cooked
through. Add broth & reduce
heat to Low about 10 minutes
until chicken is cooked through.
Remove chicken & place on a
plate. Add sour cream, garlic
powder, salt/pepper to skillet;
continue cooking on Low while
stirring until sour cream is
melted & fully incorporated.
Remove about 1/2 C. of liquid
from skillet & stir flour into
liquid until smooth then pour
back into skillet. Using a wire
whisk, whisk until gravy is
thickened & smooth again. Add
chicken back to skillet & turn to coat.
Serve chicken & sauce immediately
over cooked egg noodles.
Serves 4

(recipe: southernplate.com)
———————————

Oreo Cookie Balls-3 Ingredients!

1 (14 to 19 oz) pkg. Oreo cookies
1 (8 oz) pkg. cream cheese, softened
1 pkg. white almond bark (OR) 24 oz.
white chocolate chips*

*Almond bark contains no nuts – it is
a candy coating that may be found
near the chocolate chips in stores.

Cookies:
Crush Oreos very fine-either by using a
food processor or placing in a ziplock
bag & crushing them with a mallet or
rolling pin.
In a large bowl, using elec. mixer mix
cream cheese & crushed cookies – mix
until well blended. Scoop out & form
into 1-inch balls – place on waxed paper
until ready to dip.

Coating:
Melt almond bark (or white choc. chips):
1 of 2 methods: Place in microwave-safe
bowl & microwave in 30 second intervals,
stirring after each, until melted & smooth
(OR) Melt in a saucepan until fully melted
& smooth.
Dip each cookie ball in melted mixture then
place on waxed paper to cool completely.
Store in airtight container in fridge.
Makes 60-70 balls.

(recipe: southernplate.com)

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

I’m slowly but surely feeling better – still
stuffed up but functioning OK. Tonight (6 p.m.)
is our final choir rehearsal for tomorrow’s
Christmas program – I’m going to TRY to
sing tonight – we’ll see what happens!

It’s now NINE days until Christmas; oldest
son let me know last night that we’re doing
Christmas dinner at 2 p.m. (at his house). I
have no idea what meat he’s doing but I’m
doing the ‘same old’ sides: garlic mashed
potatoes, corn casserole, green bean casserole,
(black olives – oldest’s favorite), probably a
repeat of the wild rice casserole (middle son’s
girlfriend – and now middle son are VEGAN –
they both said they loved the casserole so
here goes one more time!) and 2 desserts.
It’s a tradition in my family to bake a “Happy
Birthday, Jesus” chocolate cake so perhaps
that might be one of the 2 desserts – we’ll
see. Here’s a photo of one from a few years
ago:

Hope you are all able to remain in good
health while finishing up these days before
the holiday. While choosing the recipes to
post today I noticed I still have a LOT of
appetizer & cookie/candy recipes to post
so those will be coming in the next few
days.

Stay warm & take a few minutes to rest/
relax while going through your very busy
day!

Hugs;

Pammie