a little late but I’m still around!

Thanksgiving went well – husband just informed me we are now down to “just turkey” – his ‘afternoon snack’ just wiped out the mashed potatoes, gravy, green bean casserole and wild rice stuffing! Looks like there will be turkey pot pie in the very near future at our house!

Hope you all had a great holiday; I’m still not quite into the ‘holiday’ spirit – I’m not a big fan of decorating so have to kind of push myself into the ‘getting ready for Christmas’ theme. I’ve managed to order 2 Christmas presents – pretty pathetic, eh? I also ordered (through Groupon) a 4-person pass for my oldest son & his family to visit one of our local ‘treasures’: the Christmas Walk at Meadowbrook Hall/Estate in Rochester, Michigan. This is a gorgeous estate which originally belonged to the Dodge (as in motor car) family and the local florists decorate most of the house and estate with beautiful scenes, Christmas trees, wreaths, etc. When my sons were younger we did the tour of the estate and it is well worth it. (also found a DVD of some Gilbert & Sullivan operas my husband loves and doesn’t have) – that’s it . . . I’m just not overflowing with gift ideas this year! How about you?

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

Cranberry Apple Crisp

3 C. chopped, peeled tart apples
2 C. fresh or frozen cranberries
1 C. sugar
3 T. flour

Topping:
1 1/2 C. quick-cooking oats
1/2 C. flour
1/2 C. packed brown sugar
1/2 C. butter, melted
1/4 C. chopped pecans

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.
In large bowl combine apples,
cranberries, sugar & flour & pour
into prepared dish. In another bowl
mix topping ingredients until crumbly;
sprinkle over top of apple mixture. Bake
50-55 minutes until fruit is tender.
Serves 6-8

(recipe: tasteofhome.com)
—————————-
Easiest Peanut Butter Fudge EVER!

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

Spray or grease a sided baking
pan. (recipe did not give size but
photos look like a loaf pan or a
8 X 8″)
In a saucepan bring sugar & milk to
a boil stirring constantly (do not turn
heat on High) Once it comes to a
full rolling boil, boil 2 1/2 minutes then remove
from heat. Stir in peanut butter & vanilla
& pour into prepared pan. Let chill.

(recipe: facebook)
——————————-

Crockpot English Pub Split
Pea Soup

1 meaty ham bone
1 1/3 C. dried green split peas,
rinsed
2 ribs celery, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 C. water
1 (12 oz) bottle light beer
1 T. prepared English mustard
1/2 C. 2% milk
1/4 C. minced fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg

minced fresh parsley, optional garnish

Place ham bone in 4 qt. crockpot. Add
peas, celery, carrot & onion. Combine
water, beer & mustard; pour over veggies.
Cover & cook on High 5-6 hours or until
peas are tender. Remove ham bone from
soup. Cool soup slightly, trim any fat &
remove meat from bone (discard fat & bone).
Cut meat into bite-sized pieces & return to
crockpot. Stir in remaining ingredients. If
desired, top with minced parsley.
Serves 8 (makes 2 qts)

NOTE: For a less chunky soup, puree in batches
in a blender or food processor.

(recipe: tasteofhome.com)
————————

Pumpkin Ginger Soup

1 (3 lb) sugar pumpkin, halved/seeded &
quartered
6 fresh thyme sprigs
1 1/2 T. olive oil
1 tsp. kosher salt
ground black pepper, to taste
1 T. butter
2 large shallots, chopped
3 C. vegetable or chicken broth,
plus more, if needed
1 T. fresh grated ginger
3 fresh sage leaves, chopped
1/8 tsp. fresh nutmeg, plus more
for garnish
1/4 C. plain Greek yogurt

Garnishes:
chopped chives
pepitas (pumpkin seeds) optional

Preheat oven 400 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray. Place pumpkin
& thyme on sheet & drizzle with olive
oil; season with 1/4 tsp. salt & pepper-
gently toss to combine & arrange in a
single layer. Roast 60-65 minutes, stirring
halfway through until pumpkin is fork-
tender. Cool then remove peel. In a large
stockpot or Dutch oven heat butter over
medium heat. Add shallots & cook, stirring
occasionally, 4-5 minutes. Stir in pumpkin,
ginger, broth & sage. Season with 3/4 tsp.
salt & black pepper to taste. Bring to boil
then remove from heat. Puree using an
immersion blender (or regular blender,
in batches being very careful) until
smooth. Add yogurt & blend again.
Pour into 4 bowls & serve immediately
with chives plus more yogurt, pepitas,
chives & ground nutmeg, if desired.
Serves 4

NOTE: Soup can be frozen: Omit yogurt &
garnishes until ready to serve. Portion
cooled soup into ziplock freezer bags &
lay bags flat in single layer in freezer. Transfer
soup bags to refrigerator the night before
reheating then reheat over low heat,
stirring occasionally, until heated through.
Add yogurt & garnishes & serve.

(recipe: skinnytaste.com)
——————–

Sky-high Brunch Bake
(note: using 9-inch springform
pan & substitute)

1 (17.3 oz) pkg. frozen puff
pastry (2 sheets) thawed
6 eggs, beaten/divided (note:
reserve 1 T. eggs for later)
1 C. ricotta cheese
dash hot pepper sauce
2 (10 oz, ea) pkgs. frozen,
chopped spinach, thawed/
well drained
4 slices bacon, cooked/crumbled
1 1/2 C. shredded Cheddar cheese
1 C. chopped red bell peppers

Preheat oven 400 degrees F.
Spray springform pan with nonstick
cooking spray. Unfold pastry sheets &
roll out 1 sheet to an 11 inch square.
Roll out remaining sheet to a 12 inch
square & use to line the bottom & sides
of pan. In large bowl mix all eggs (minus
reserved 1 T. egg) with ricotta, hot sauce
& spinach. Layer half each: bacon, Cheddar,
ricotta mixture & peppers in crust – repeat
layers. Cover with remaining pastry sheet;
fold under edges then tuck inside pan. Brush
pastry with reserved egg & cut steam hole
slits in top crust. Bake 45-55 minutes until
golden brown. Cool 10 minutes. Run a knife
around the edges of the pan to loosen crust
before removing rim. Serves 12

NOTE: can be baked ahead & refrigerated for
several hours or overnight. When ready to serve,
bake, uncovered in 350 degrees F. oven 30-40
minutes until heated through.

If you don’t have a springform pan:
Preheat oven 350 degrees F.
Can be baked in a greased 9 X 13″ pan
instead. Roll out bottom & top pastry
sheets to fit dish. Line dish with foil withthen
ends of foil extending over sides of dish.
Spray with nonstick cooking spray. Bake
35-40 minutes until golden brown. Let
stand 10 minutes then use foil ‘handles’
to life from dish before cutting to serve

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

Sausage Dip

1 1/2 lb. bulk pork sausage
2 1/2 C. chopped fresh mushrooms
2 medium green peppers, chopped
1 large tomato, seeded/chopped
1 medium red onion, chopped
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. onion powder
2 (8 oz, ea) pkgs. cream cheese, cubed
1 C. sour cream

Tortilla chips, for dipping
=
In large skillet over medium heat, cook
sausage until no longer pink; drain. Add
next 8 ingredients & cook until veggies
are tender. Reduce heat to Low; add
cream cheese & sour cream – cook &
stir until cheese is melted & well
blended (do not boil). Serve warm with
tortilla chips. Makes 48 servings (6 C.)

(recipe: tasteofhome.com)
——————————-
Twice-baked Potato Casserole

6 medium russet potatoes
4 T. butter, softened (more for pan)
4 oz. cream cheese, softened
1 C. sour cream
1 1/2 C. whole milk
2 3/4 C. shredded Cheddar cheese, divided
10 slices cooked/crumbled bacon
5 green onions, sliced
3/4 tsp. garlic powder
kosher salt/ground black pepper, to taste

Preheat oven 400 degrees F.
Scrub potatoes then place directly on oven
rack – bake until soft & easily pierced,
1 hour to 1 hr, 15 minutes depending on size.
Remove from oven & let cool slightly. Slice
warm potatoes in half & remove flesh using
a spoon – place flesh in large bowl (discard
skin). Mash flesh & butter, cream cheese, sour
cream & milk – stir to combine until butter &
cream cheese is melted. Fold in 2 C. Cheddar,
3/4 ths of bacon, 3/4ths of green onion &
garlic powder – season with salt/pepper. Brush
a medium baking dish with butter & scoop
potato mixture into dish. Smooth top & sprinkle
remaining 3/4 C. Cheddar on top. Bake about
20 minutes until cheese is melty. Turn oven to
BROIL. Broil about 2 minutes until golden.
Let cool 10 minutes then top with remaining
bacon & green onions. Serves 6

(recipe: delish.com)
———————————-

(You could probably substitute turkey!)

Orange Chicken & Veggie Stir Fry

4 chicken breasts, cut into 2″ cubes
3/4 C. flour
1/4 tsp. salt
2 T. olive oil
5 large carrots, cut up small
1 onion, chopped small
2 bell peppers, cut into strips
6 stalks celery, cut up small
salt/pepper, to taste

Sauce:
3/4 C. fresh orange juice
1/4 C. soy sauce
1/2 tsp. ground ginger
2 tsp. rice vinegar
1/2 C. brown sugar
1/2 tsp. sesame oil
pinch red pepper flakes
2 T. corn starch
1 C. chicken broth

Suggested serving:
Cooked rice to serve 6
====
Heat a large skillet & add 1 T. oil.
In small bowl combine flour & 1/4
tsp. salt – dredge chicken pieces in
mixture until well covered. When oil
is hot, gently place chicken pieces in
skillet & cook until golden all over (about
10 minutes). Remove from pan & place
on a plate. Add 1 more T. oil to hot skillet
& cook veggies over medium-high heat
until crisp-tender – about 10 minutes.
In a medium saucepan add all sauce
ingredients – whisk until well combined &
bring to boil-it should thicken up. When
veggies are cooked add thickened sauce &
chicken to pan – stir well & serve.
Serve over cooked rice – serves 6

(recipe: jamiecooksitup.net)
———————-

Cinnamon Roll Muffins

Muffin Batter:
2 C. flour
1 T. baking powder
1/2 tsp. salt
1/4 C. sugar
3 T. butter, melted
1 C. milk
1 egg

Cinnamon mixture:
3 T. butter, melted
1 C. brown sugar
1 T. cinnamon
dash salt

Frosting Glaze:
1 T. butter, melted
1 T. maple syrup
1 tsp. vanilla
2 T. milk
1 C. powdered sugar
dash salt

Preheat oven 400 degrees F.
Line muffin cups with paper liners
(recipe makes 15 muffins) & spray
liners with nonstick cooking spray.
In medium bowl mix (from muffin batter):
flour, baking powder, salt & sugar – stir
with a fork. In large glass measuring cup
melt 3 T. butter; add 1 C. milk & stir to
combine. Add 1 egg & whisk into mixture-
pour into dry ingredients & stir but not
completely. Do not over mix.

Cinnamon mixture:
Melt butter in small bowl; add brown
sugar, cinnamon & dash salt – stir to combine.
Fold half of cinn. mixture into batter & stir
just until no streaks of flour. Fill muffin
cups a little more than half full. Sprinkle
remaining cinnamon mixture over top of
each muffin. Bake 12-15 minutes until a
toothpick inserted into center of muffin
comes out clean. Allow muffins to rest
in tin 5 minutes then transfer to a wire
rack to cool. (glaze will go on warm muffins)

Glaze:
In small bowl combine melted butter,
maple syrup, vanilla, milk, powdered
sugar & salt – whisk until smooth & glossy.
Drizzle over warm muffins.
Makes 15 muffins

(recipe: jamiecooksitup.net)

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

About 2 weeks ago I was getting a bit bored with
just working on the two baby blankets and came
up with the idea of crocheting some of my various
baby yarns into a granny-square baby afghan. I
found a crochet pattern which made a slightly
different granny square than I was used to, so I
went with that. It went very quickly so that I’m
considering making another one! It was fun
and the supplies didn’t take up a lot of room in
my knit bag. Here’s the blanket:

We’ve been lucky recently with our weather – after our 8 1/2 inches of snow about 2 weeks ago, it’s all melted and now it’s just cold and wet (raining – but it’s not turning into the white stuff – YAY!) Our forecast calls for highs in the 30’s all week and some rain so I really don’t mind that at all. You can walk & drive in rain!

Hope you are all in good health;

Hugs;

Pammie

Thursday

Summer is here – the weather is hot and I’m VERY grateful for air conditioning in both our house and cars! From today through Saturday our area is under an Extreme Heat Warning – which means it will be getting into the high 90’s, some chances of thunderstorms which might cool us off a bit – we’ll see.

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

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese, softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip, thawed/
divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) pkg. instant vanilla pudding
mix
1 milk chocolate candy bar (1.55 oz),
coarsely chopped

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place flour
& butter in a food processor; cover &
process until mixture resembles coarse
crumbs. Add 1 C. cashews; pulse a few
times until combined. Press mixture
into prepared pan & bake 25-28 minutes
until golden brown. Cool completely on
a wire rack.
In a small bowl using elec. mixer, beat
cream cheese, peanut butter & powdered
sugar until smooth. Fold in 1 C. Cool Whip &
spoon over cooled crust.
In another bowl whisk milk & both pudding
mixes 2 minutes. Let stand 2 minutes until
soft-set. Spread over cream cheese layer &
top with remaining Cool Whip. Sprinkle top
with chopped candy bar & remaining nuts.
Cover & refrigerate at least 1 hour before
serving. Serves 16

(recipe: tasteofhome.com)
————————

Ham, Cheese, Tomato Quiche

1 (9 inch) pie crust, unbaked (poster
used Pillsbury frozen)
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 fresh medium-sized tomato, chopped
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. ground thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg

Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times using a fork. Add ham, tomato,
cheese & onion to shell. In a bowl
whisk flour, eggs, milk, salt/pepper &
spices until smooth -pour over
ingredients in pie shell. Bake 50-55
minutes. Serves 6-8

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

Crockpot Lemon Pepper Pork Chops

1-2 lb. bone-in pork chops
lemon pepper seasoning

Cover bottom of crockpot with a
layer of chops (only one deep).
Sprinkle layer liberally with lemon
pepper seasoning & place any
remaining chops on top – sprinkle
with seasoning. Cover & cook on
Low 7-8 hours (or High 3 1/2 – 4
hours). Serves 4-6

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

Baked Cream Cheese Rangoon Rolls
(appetizer)

8 oz. cream cheese, softened
15 egg roll wrappers*
1-2 T. vegetable or canola oil
1/2 tsp. garlic salt
2 T. finely chopped green onions
2-3 T. sweet & sour sauce (for dipping)
(comes in a jar in the aisle of grocery
that also sells Asian foods)

Preheat oven 375 degrees F.
Line a baking sheet with parchment paper
or non-stick foil. In medium bowl mix
softened cream cheese with garlic salt &
green onions until well combined. In a
small bowl put some water for dipping
your fingers in. Pour about 2 T. oil on a
plate or shallow dish. One at a time: lay
egg roll wrappers out on a flat surface.
Spread about 2 T. cream cheese mixture
along bottom short end of wrapper – (don’t
spread all the way to the edges-cream
cheese does expand a little). Dip your fingers
in water & generously moisten the top edge
of the wrapper then tightly roll the wrapper
around cream cheese – when rolled up,
moisten inside edge of roll to seal, using
water. After all wrappers are tightly rolled
up, roll them, one-at-a-time, in the plate
of oil until they are well coated, paying
special attention to the edges where they
tend to cook fastest. Place them on the
prepared sheet & bake 12-15 minutes,
flipping them over half way through the
cooking time. Best eaten warm. Makes 15

*you can usually find egg roll wrappers in
the refrigerated vegetable section of
grocery stores.

(recipe: instrupix.com)
———————————–

Roasted Sweet Potato Wedges

2 medium to large sweet potatoes,
washed but unpeeled
a few tablespoons olive oil
3 T. dark brown sugar
1 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven 425 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray (or line
with parchment paper.) Carefully
cut each potato lengthwise into
about 6 wedges & place on baking
sheet. Drizzle with olive oil & stir to
coat. Arrange potatoes skin sides
down. In small bowl stir together
brown sugar, cinnamon, salt/pepper –
sprinkle half of mixture over potato
wedges. Bake, stirring & sprinkling
with remaining topping halfway
through cooking time (about 15
minutes), until fork tender –
about 30 minutes. Serve hot.

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

Easy Pan ‘O S’mores

9 graham crackers, broken
crosswise in half (18 squares)/
divided
36 regular sized marshmallows,
cut crosswise in half/divided
4 (1.55 oz, ea) milk chocolate bars,
chopped

Preheat oven 350 degrees F.
Place 9 graham cracker squares in a
single layer on bottom of a 8-inch square
pan. Top with 36 marshmallow halves.
Sprinkle top with chopped chocolate &
cover with remaining grahams. Top with
remaining marshmallow halves, cut sides
down.
Bake 9-11 minutes until marshmallows
are puffed & golden brown. Let stand
5 minutes before serving.

(recipe: facebook)

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

Hope you’re having a good day –

Hugs;

Pammie

Happy Friday!

It’s a beautiful sunny day – temps at 67 with a high expected of 72 degrees F. – I LIKE THAT! It’s been pretty rainy around here lately and my very nice weather today will turn to more rain tomorrow – oh well, it saves me trying to remember to water my flowering hanging basket!

===========

Best Peanut Butter Bars

1 C. butter (or marg.), melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 C. peanut butter
1 1/2 C. semisweet chocolate chips
4 T. peanut butter

In medium bowl mix butter, graham
cracker crumbs, powdered sugar &
1 C. peanut butter until well blended.
Press evenly into an ungreased 9 X 13″
baking dish. In a metal bowl over
simmering water (or in microwave in a
microwaveable container) melt chocolate
chips with 4 T. peanut butter, stirring
occasionally until smooth. Spread over
mixture in baking dish. Refrigerate at
least 1 hour before cutting into squares.

(recipe: 1krecipes.com)
—————————

Cracker Barrel Meatloaf

2 eggs
2/3 C. milk
32 Ritz (or other butter) crackers,
crushed
1/2 C. chopped onion
4 oz. shredded sharp Cheddar cheese
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. ground beef (or ground turkey)

Topping:
1/2 C. ketchup
1/2 C. brown sugar
1 tsp. mustard

Preheat oven 350 degrees F.
In a bowl beat eggs; add milk &
crackers. Stir in onion & cheese;
mix well then mix in ground beef.
Shape into a loaf & place in a baking
pan you have sprayed with nonstick
cooking spray. Bake 30 minutes then
add topping:

In a bowl combine ketchup, brown
sugar & mustard; mix well & spread
half over meatloaf after 30 minutes
of baking. Return meatloaf to oven
for 10 minutes. Spoon rest of topping
over meatloaf & bake another 5-10
minutes. (Can place under broiler to
brown top a little – watch to not burn
the topping)

(recipe: 1krecipes.com)
——————————-

Roast Beef with Chive-Roasted
Potatoes
(a way to use up left-over cooked
beef roast)

2 lb. red potatoes, cut into 1″ cubes
2 T. olive oil
2 tsp. minced chives
3/4 tsp. salt, divided
2 medium onions, halved &
thinly sliced
1 lb. sliced fresh mushrooms
1/4 C. butter, cubed
1 clove garlic, minced
1 tsp. dried rosemary, crushed
1/4 tsp. black pepper
1/3 C. dry red wine or beef broth
2 C. cubed cooked roast beef
1 C. beef gravy

Preheat oven 425 degrees F.
Place potatoes in greased 15 X 10 X 1″
baking pan & drizzle with oil – sprinkle
with chives, 1/4 tsp. salt – toss to coat.
Bake, uncovered, 25-30 minutes,
stirring occasionally. In large skillet
saute onions & mushrooms in butter
until tender. Add garlic, rosemary, pepper
& remaining salt – cook 1 minute. Stir
in wine (or broth). Add beef & gravy –
heat through. Serve with potatoes.
Serves 6

(recipe: tasteofhome.com)
—————————-

Oven Baked Brown Rice

1 T. olive oil
1 T. butter
1 small onion, chopped very small
3 cloves garlic, minced
3 T. carrots, chopped very small
salt/pepper, to taste
1/2 tsp. dried parsley
1 1/2 C. brown rice
3 1/4 C. chicken broth

Preheat oven 375 degrees F.
Add oil & butter to a large skillet
over medium-high heat – allow to
melt & get hot. Add onion, garlic &
carrots – sprinkle with a bit of salt/pepper.
Cook & stir frequently until onions are
translucent. Spray a 2-3 qt. casserole dish
with nonstick cooking spray. Add rice,
sauteed veggies & broth into prepared
casserole dish; stir well & cover.* Bake
1 hr 10 minutes. Remove from oven & allow
to rest 5 minutes. Uncover, fluff rice with a
fork & serve. Serves 6-8

*If your dish doesn’t have a lid, cover
tightly with 2 layers of foil

(recipe: jamiecooksitup.net.)
——————–

Green Chile Chicken Enchiladas

3 (10 oz, ea) cans red enchilada sauce,
warmed
4 1/2 C. shredded, cooked chicken
1 (4 oz) can chopped green chiles,
undrained
1 (8 oz) pkg. Kraft Cheddar & Asadero
Cheese for tacos, divided
1 c. sour cream, divided
16 (6 inch) corn tortillas, warmed

Preheat oven 375 degrees F.
In bottom of a 9 X 13″ baking pan
spread 1 C. enchi. sauce. Combine
chicken, chiles & 3/4 each cheese &
sour cream; spoon down centers of
tortillas & roll up. Place, seam sides
down, over sauce in pan & top with
remaining sauce. Cover with foil &
bake 20 minutes until heated through.
Sprinkle top with remaining cheese &
bake, uncovered, 5 minutes until
melted. Serve topped with remaining
sour cream. Serves 8

(recipe: kraftrecipes)
———————————-

Crockpot Sweet & Sour Bratwurst

8-10 bratwurst or other fresh
sausage links
1 large onion, sliced
1 (18 oz) bottle BBQ sauce
3 medium green bell peppers,
chopped
2 medium red bell peppers,
chopped
1 (16 oz) can chunk pineapple,
drained

Brown bratwurst over medium-high
heat in a skillet – cut browned sausages
into bite-sized pieces (if desired). Layer
sliced onion in bottom of crockpot; add
cooked sausage & BBQ sauce. Cover &
cook on Low 3-4 hours. Add peppers,
onion & pineapple chunks. Cover &
cook, stirring occasionally, until peppers
are tender, about 2-3 hours longer.
Serves 8

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

Watermelon/Cucumber Salad

1/2 red onion, thinly sliced
4 C. diced watermelon
1 cucumber – seeded/sliced
small handful thinly sliced fresh mint
chopped cashews
1/4 C. olive oil
juice of 1/2 lemon
salt
crumbled goat cheese

Place onion in cold water & soak. In a
large bowl toss watermelon, cucumber &
mint. Drain onion, squeeze dry & add to
bowl along with some chopped cashews.
Add olive oil & lemon juice – season with
salt & toss. Top salad with crumbled goat
cheese. Serves 4

(recipe: foodnetwork.com)
—————————–

Dad’s Cola Burgers
(grill)

1/2 C. crushed saltines (about 15
crackers
1/2 C. (nondiet) cola, divided
6 T. French salad dressing, divided
1 large egg
2 T. grated Parmesan cheese
1/2 tsp. salt, divided
1 1/2 lb. lean ground beef (90% lean)
6 hamburger buns, split
(Optional toppings: lettuce,
sliced tomatoes/sliced red onion

Heat grill to medium heat.
In large bowl combine cracker crumbs,
1/4 C. cola, 3 T. salad dressing, egg, Parm.
cheese & 1/4 tsp salt. Add beef & mix well.
Shape into 6 3/4 inch thick patties (mixture
will be moist). Sprinkle with remaining salt.
In another bowl combine remaining cola &
salad dressing.
Grill patties, covered, over medium heat 3
minutes per side. Brush with cola mixture &
grill, brushing & turning occasionally, until
a thermometer reads 160 degrees F., 3-4
minutes longer. Serve on buns with
toppings (your choice). Serves 6

(recipe: tasteofhome.com)
——————————

Cool & Creamy Watermelon Pie

1 (3 oz) pkg. watermelon Jell-O
1/4 C. boiling water
1 (12 oz) tub Cool Whip, thawed
2 C. cubed, seeded watermelon
1 (9 inch) graham cracker pie crust

In large bowl dissolve Jell-O in boiling
water; cool to room temp. Whisk in
Cool Whip. Fold in watermelon & spoon
into crust. Refrigerate 2 hours until set.
Serves 6-8

(recipe: tasteofhome.com)

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

Have a great day –

Hugs;

Pammie

Mid-week

It’s AFTER EASTER recipes time!

We had our family celebration on Monday – as usual, lots of food. I made two of the recipes I featured in my last post: the Layered Lemon Pie (it was good, just a little too sweet for me) and the Strawberries & Cream dessert (they called it a salad). THAT was good – I ended up putting the fresh chopped strawberries into the salad (instead of stirring them in at the last moment) – it was fine. I will say: Mixing up gelled Jell-0 using a potato masher was a new experience! It’s sticky and tends to NOT want to be mashed – different (but it came out just fine).

Along with our celebration was taking my husband for oral surgery that morning for a tooth extraction – he did just fine. I made him a big bowl of mashed potatoes and he was happy. Ah, LIFE: it throws you curve balls and you just have to adjust, right?

===========

Crockpot Navy Bean Vegetable
Soup
  (uses leftover ham)

4 medium carrots, thinly sliced
2 ribs celery, chopped
1 medium onion, chopped
2 C. cubed fully cooked ham
1 1/2 C. dried navy beans
1 (Knorr) envelope vegetable
recipe mix
1 envelope onion soup mix
1 bay leaf
1/2 tsp. black pepper
8 C. water

In crockpot combine first 9 ingredients.
Stir in water; cover & cook on Low
9-10 hours until beans are tender.
Discard bay leaf.
Serves 12 (makes 3 quarts)

(recipe: tasteofhome.com)
————————-

Crockpot Farmer’s Breakfast
Casserole

9 large eggs
3/4 C. ricotta cheese
3/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried dill
5 slices bacon, sliced/cooked
1 C. diced ham
16 oz. Colby-Jack cheese, divided*
2 tomatoes, sliced

*Divide cheese by cubing 2/3rds
of it & grating the rest (save grated
for end of cooking time).
In large bowl add eggs, ricotta, salt/
pepper, dill & thyme – whisk until
smooth (some chunks of ricotta are
fine). Spray insides of crockpot with
nonstick cooking spray. Add cubed
cheese, bacon & ham to crockpot.
Whisk egg mixture one more time
to get it combined again then pour
over ham/bacon/cheese in crockpot.
Cover & cook on High 2 1/2 hours. If
there is any liquid on top of casserole,
blot with a paper towel. Add remaining
cheese; cover & cook 5-10 minutes longer.
Serve with sliced tomatoes on top.
Serves 8

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

Chicken Cordon Bleu Skillet
(using leftover ham)

8 oz. uncooked medium
egg noodles (about 5 C.)
1 lb. boneless skinless chicken
breasts, cut into 1 inch pieces
1/2 tsp. black pepper
1 T. butter
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1/2 C. shredded Swiss cheese
1/2 C. cubed fully cooked ham
1/4 C. water
minced fresh parsley

Cook noodles accordg. to pkg.
directions; drain. Sprinkle chicken
with pepper. In large cast-iron skillet
or other heavy skillet, heat butter
over medium-high heat. Saute chicken
just until browned, 3-5 minutes. Stir
in soup, cheese, ham & water – cook,
covered, over medium heat until cheese
is melted & chicken is no longer pink,
6-8 minutes, stirring occasionally. Stir
in noodles. Sprinkle top with parsley
& serve. Serves 4

(recipe: tasteofhome.com)
——————————-
Loaded Baked Potato Casserole
(uses leftover ham)

2 lb. potatoes, peeled/thinly sliced
(about 6 C.)
1 large onion, halved & thinly sliced
1/4 C. water
1/4 C. butter, cubed
1/3 C. flour
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. black pepper
2 C. milk
4 C. shredded Cheddar cheese,
divided
4 C. fresh small broccoli florets
3 C. cubed fully cooked ham
2 T. minced fresh chives

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

Place potatoes, onion & water in a
microwave-safe bowl. Microwave,
covered, on High until potatoes are
almost tender 8-10 minutes; drain. In
small saucepan melt butter over medium
heat. Stir in flour & seasonings until
smooth – cook & stir until lightly
browned, 2-3 minutes. Gradually whisk
in milk & bring to a boil, stirring constantly.
Cook & stir until thickened, 1-2 minutes.
Stir in 3 C. cheese until melted – remove
from heat. Layer potato mixture, broccoli &
ham in prepared dish. Pour sauce over top &
sprinkle top with remaining cheese. Cover &
bake 45 minutes. Uncover & bake until
potatoes are tender, 25-30 minutes longer.
Sprinkle top with chives & let stand 10
minutes before serving. Serves 12

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

Crescent Ham Rolls

1 (8 oz) tube Pillsbury crescent rolls
honey mustard or mayonnaise
horseradish spread
6 slices cooked ham
6 slices Swiss cheese
1/2 tsp. garlic powder
2 T. butter, melted

Preheat oven 375 degrees F.
Spray a baking sheet with nonstick
cooking spray & open crescent rolls –
spread rolls out on sheet Spread some
honey mustard (or mayo) over rolls;
spread some horseradish sauce on top.
Add ham & cheese slices. Roll into a
large roll from smaller end. Cut into
segments & lay flat on prepared
baking sheet. In a bowl combine melted
butter & garlic powder: brush over tops
of rolls. Bake 12-15 minutes until rolls
are brown on top.

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

Ham, Apple, Cheese Quiche

1 (9 inch) pie shell, unbaked
1 1/2 C. chopped, cooked ham
1/4 C. chopped onion
1 C. chopped apples*
1/2 C. shredded Cheddar cheese
(or whatever cheese you like)
1/2 C. sour cream
1 tsp. Dijon or spicy brown mustard
2 tsp. flour
1/2 C. evaporated milk (or regular milk)
3 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Combine ham, onion & chopped
apples – spread in pie crust. Sprinkle
top with cheese. In a bowl, mix
sour cream, mustard, flour, milk, eggs,
salt & pepper until smooth – pour over
ham mixture. Bake 50-55 minutes
(You can sprinkle on extra cheese during
the last 10 minutes of baking time if you
like.) Makes 1 (9 inch) quiche.

*Poster didn’t peel- used Red Delicious

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

Chocolate-Peanut Butter Dump Cake

1 (3.9 oz) pkg. instant chocolate
pudding mix
1 3/4 C. milk
1 box chocolate or devils food
cake mix (regular size)
6 (1 1/2 oz, ea) pkgs. peanut butter
cups, chopped
3/4 C. peanut butter chips
3/4 C. semisweet chocolate chips
1/2 C. chopped unsalted peanuts

vanilla ice cream or sweetened, whipped
cream, optional toppings

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large bowl,
combine pudding mix & milk until
blended. Stir in cake mix (batter will
be thick). Fold in peanut butter cups,
peanut butter & chocolate chips –
spread into prepared pan & sprinkle
top with peanuts. Bake 20-25 minutes
until a toothpick inserted into center
comes out with moist crumbs. Cool
completely in pan on a wire rack.
Cut into bars & serve with optional
toppings. Serves 15

(recipe: tasteofhome.com)

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

Our weather is FINALLY SPRING-like!
There are daffodils & narcissus blooming,
lots of birds singing and wonderful
blue skies with big, fluffy white clouds.
Today it’s 56 degrees F. with a high expected
of 63, so it’s a really nice (wear a light sweater
or jacket) kind of day. Later today is my older
grandson’s track meet AND baseball game.
Normally I would not be free on a Wednesday
evening but this week my special needs group
is taking off for Easter soooooo I might get to
go! Since my husband is (kind of) still recovering
from the oral surgery, we will (maybe) go to the
baseball game (husband doesn’t like track) – that’s
at 6 p.m. My son already informed me they will
be a little late getting to the game, as there’s
some distance from the track meet to the baseball
game – we’ll see how it goes.

Our gas prices keep jumping around lately;
Monday I stopped to get gas early (around 8:30 a.m.)
and was able to get regular for $2.69/9 – later on,
driving back home, it jumped to $2.79/9. Today
I noticed it’s up to $2.89/9! Glad I have a full tank!

Hope you’re having a great week so far and that
your Easter celebrations went very well.

Hugs;

Pammie

 

PS: Just found MORE recipes using leftover ham

so will be posting those soon.

The “Best Laid Plans . . . “

 (the YIPPEE above doesn’t exactly ‘fit’, but the

topsy-turvy part does!

Sometimes we plan things and then something comes up to change them – that was me . . . today. Went to my library knit group and had planned on making about 3 stops to various stores before coming home. Just got on the road after knitting when my husband called to ask me to come home. He has a tooth that’s been bothering him and, apparently, it got worse. He made an emergency appointment for our dentist and that’s what we did. He’s scheduled to have oral surgery this Monday (same day as our family Easter dinner). All things considered – it’s not a big deal – we can ‘adjust’ through it all. He’s resting and started antibiotics to get him through until Monday – I feel bad for him because this came up rather suddenly but I’m very grateful we have the dental coverage for him to get it fixed. I got a call that I’m also babysitting tomorrow (unplanned) so will present the situation to my son at that time. To quote the old saying: “The best laid plans of mice and men often go awry”; (not the Scottish version, but you get the idea). We’re flexible – we’ll survive. (Actually I haven’t really felt ‘into’ the Easter preparations mood, so we’ll see where this goes. Still have to do grocery shopping – that will come tomorrow before babysitting!)

===========

Carrot Cake Bars

Cake:

Step one:
1 1/4 C. unsweetened applesauce
(or oil)
2 C. sugar
3 eggs

Step two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step three:
2 C. grated carrots
1 C. shredded sweetened coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple in
juice, not syrup
(not drained)

Cream Cheese Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
==
Preheat oven 350 degrees F.
Lightly spray with nonstick
cooking spray  (or line with parchment
paper) a 10 X 15″ jelly roll pan.

In large bowl combine Step one
ingredients. Add Step 2 ingredients
& stir in Step 3 ingredients.
Pour batter into prepared pan &
bake 25-30 minutes until a toothpick
inserted into cake comes out clean.
Cool completely.

Frosting:
In large bowl using elec. mixer,
beat butter & cream cheese until
fluffy. Add vanilla & powdered
sugar ( a little at a time) – beat
until smooth. Spread on top of
cooled bars. Makes 36 bars

NOTE: store any leftovers in
an airtight container, refrigerated,
up to 3 days

(recipe: momontimeout.com)
————————–

Ranch Avocado Egg Salad

2 ripe avocados
1 T. fresh lemon juice
6 hard-boiled eggs, chopped
1 small shallot, finely diced
1/2 tsp. ranch seasoning
1/4 C. mayonnaise or plain
Greek yogurt
salt/pepper, to taste

Dice avocados & place in medium
bowl; squeeze lemon juice on them
& gently stir (keeps them from
turning brown). Add chopped eggs,
diced shallot, ranch seasoning &
mayo – stir well. Taste for seasoning
& add salt/pepper to taste.
Serves 6

NOTE: for added crunch you can
add a few slices of cooked/crumbled
bacon.

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

Creamy Pea Salad

2 lb. frozen green peas,
thawed
1/2 C. plain greek yogurt
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
8 strips bacon, cooked/crumbled
1 C. cubed Colby-Jack cheese

In large bowl combine all ingredients
& stir to combine, making sure to
coat all ingredients well. Serves 10

NOTE: Store any leftovers in fridge
for up to 3 days

(recipe: iwashyoudry.com)
———————-

Cheesy Bacon/Egg Crescent Ring

4 slices bacon, cooked/crumbled
4 eggs
1/3 C. milk
1/4 tsp. black pepper
1/2 tsp. salt
1 C. shredded Cheddar cheese
2 (8 oz., ea) tube crescent rolls

Preheat oven 375 degrees F.
In bowl combine eggs, milk, pepper &
salt – whisk until combined. Pour eggs
into a skillet & scramble over medium
heat. Unroll crescent dough & separate
into triangles. Arrange triangles on a
14 inch ungreased pizza pan with points
towards outside of pan & wide ends
overlapping at center, leaving a 4-inch
wide opening in the center. Press
overlapping dough to seal. Spoon eggs
over wide ends of rolls & sprinkle cheese
over eggs – top with crumbled bacon.
Fold pointed ends of triangles over filling,
tucking points under to form a ring (filling
will be visible). Bake 12-15 minutes until
crescents are golden brown.
Serves 8

(recipe: julieseatsandtreats.com)
——————————

Reuben Brunch Bake
(overnight recipe)

8 large eggs, lightly beaten
1 (14.5 oz) can sauerkraut, rinsed/
well drained
2 C. shredded Swiss cheese
1/2 C. chopped green onions
1/2 C. whole milk
1 (2 oz) pkg. thinly sliced deli
corned beef, cut into 1-inch pieces
1 T. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
3 slices rye bread, toasted &
coarsely chopped
1/4 C. butter, melted

Spray a 11 X 7″ baking dish
with nonstick cooking spray.
Combine first 9 ingredients &
pour into prepared dish. Refrigerate,
covered, overnight.
=
Remove casserole from fridge 30
minutes before baking.
Preheat oven 350 degrees F.
Toss rye bread crumbs & butter &
sprinkle over top of casserole. Bake,
uncovered, 40-45 minutes until a
knife inserted into center comes
out clean. Let stand 10 minutes
before serving. Serves 8

(recipe: tasteofhome.com)
———————–

Crockpot Mac & Cheese

1 lb. cavatappi pasta (or other
corkscrew shaped pasta)
1/4 C. butter, cut into cubes
1 (12 oz) can evaporated milk
1 1/2 C. Half & Half
4 C. shredded Cheddar cheese
1/2 lb. block of American (Velveeta)
cheese, cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
Optional garnish: 2 tsp. chopped
parsley
=
Cook pasta in boiling water 2 minutes
less than pkg. directions call for- drain.
Spray insides of crockpot with nonstick cooking
spray. Place cooked pasta in crockpot & add
butter – stir until noodles are coated with butter.
Add evap. milk, Half & Half, Cheddar & Velveeta
cheeses, salt/pepper, onion powder & paprika –
stir until combined. Cover & cook on Low
1 1/2 to 2 hours, stirring every 30 minutes.
At end of cooking time stir until a smooth
sauce coats the noodles. Serve topped with
parsley, if desired. Serves 8

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

Grape Salad

4 C. seedless grapes, halved
1 T. brown sugar
2 oz. cream cheese, softened
1/2 tsp. maple or vanilla extract
1 C. Cool Whip, thawed
1 C. chopped pecans

Combine cream cheese, brown sugar &
extract in a bowl until smooth & creamy.
Fold in Cool Whip & gently fold in grapes
& nuts – stir to combine. Refrigerate 1
hour (or serve room temp.) Serves 8

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

Chocolate Cherry Dump Cake

1 box Pillsbury Moist Supreme
chocolate cake mix
2 (20 oz, ea) cans cherry pie filling
1 1/2 sticks butter (3/4 C.) melted
1 1/2 C. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Dump
both cans of pie filling into dish &
level with a spoon. Dump dry cake
mix on top of pie filling & smooth
out. Drizzle melted butter over top
of cake & top with chocolate chips.
Bake 1 hour. Serves 9

Serve with vanilla ice cream or your
favorite whipping cream.

(recipe: centslessdeals.com)
=================

So that’s what’s going on around here lately;
while at the dentist I was able to finally finish
the multi-colored baby blanket – YAY! Not
sure what I’ll knit next – might start a crocheted
granny square baby blanket – we’ll see.

Hope things are going well for you;

Hugs;

Pammie

It’s Saturday again – YAY!

It’s been another busy week – today is my OFF/FREE day and I spent a good 2+ hours just going shopping! I have been looking for a Spring-type ‘something’ to hang on my shepherd’s crook by our porch entrance; found a nice wooden Welcome sign at KMart, but it was $20 and I’m a cheapskate. Went to Big Lots and found a really nice all metal one for $7 – SCORE! I’ve been needing winter everyday shoes for about a month now (should I admit? Ever since I kicked a big glob of ice behind my car tire and that took off part of my rubber sole!). I’ve scanned Amazon and all types of sites for those shoes – found some really close – had them sent (too small/tight) – sent them back only to find they don’t sell the next half-size up of that particular shoe! Found another close match – ordered them in the half-size bigger only to find that the way they were constructed really jammed my stupid bunion – (ah, the fun of getting old . . .bunions!) so sent them back as well. Today I finally found something VERY close to my old shoes – these are all leather Cobbie Cuddlers – sure hope they work! Stopped at our local charity thrift store & found the perfect top to go with a new skirt AND a really nice beaded black winter sweater with snowflakes on it for $6!!! I know most people try to avoid those sweaters but I like them for winter – just for fun! All-in-all, it was a GOOD shopping day!

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

Carrot Cake Bars with Cream
Cheese Frosting

Cake:  Step One

1 1/4 C. unsweetened applesauce (or oil)
2 C. sugar
3 eggs

Step Two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step Three:
2 C. grated carrots
1 C. shredded sweet coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple, not drained:
use IN JUICE, not syrup

Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
=
Preheat oven 350 degrees F.
Lightly spray a 10 X 15″ jelly roll pan
with nonstick cooking spray or line
with parchment paper.
Combine cake ingredients; first Step one,
then two, then stir in Step 3. Pour batter
into prepared pan & bake 25-30 minutes
until a toothpick inserted into center
comes out clean. Cool completely.
=
Frosting:
Using an elec. mixer in large bowl beat
butter & cream cheese until fluffy. Add
vanilla & powdered sugar (in small batches
until fully incorporated) – beat until smooth.
Spread on top of cooled cake bars.
Store leftovers in an airtight container,
refrigerated, up to 3 days. Makes 36 bars

(recipe: momontimeout.com)
———————————-
The Best Tuna Casserole

3 C. wide egg noodles (about 5 oz)
1/4 C. unsalted butter
1 C. celery, chopped
1 red bell pepper, chopped
1/2 onion, diced
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/4 C. whole milk
2 T. Dijon mustard
12 oz. water-packed chunk tuna, drained
1/2 C. frozen peas, thawed
4 oz. Cheddar cheese, shredded
1/2 C. panko bread crumbs
1/4 C. grated Parmesan cheese
1 tsp. smoked paprika
1 T. chopped parsley
1 T. butter, melted

Preheat oven 375 degrees F.
Lightly spray a 2 qt. baking dish
with nonstick cooking spray. Cook
noodles accordg. to pkg. directions for
al dente – drain. In large skillet over
medium heat, melt butter. Add celery,
bell pepper & onion – cook until onion
is translucent, stirring frequently. Stir
in flour, salt & pepper – slowly add milk &
cook, stirring constantly, until thick &
bubbly. Stir in Dijon mustard. Add tuna,
peas, noodles & Cheddar cheese – fold into
sauce & pour into prepared dish. In a small
dish combine panko, Parm. cheese, paprika,
parsley & melted butter – sprinkle over top
of casserole & bake 25-30 minutes,
uncovered, until heated through & golden
brown on top. Let stand a few minutes before
serving. Serves 10

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

Crockpot Smothered Pork Chops

6 pork chops
2 (10 3/4 oz, ea) cans cream of mushroom
soup
6 oz. can French fried onions
2 stalks celery, chopped
1 1/4 C. milk
1 1/2 tsp. salt
1 tsp. black pepper

Cooked rice to serve 8

Cut pork chops into bite-sized pieces &
place in crockpot. Add all other ingredients
(except rice) to crockpot & stir to combine
well. Cover & cook on High 4 hours (or
Low 6 hours). Serve over rice & sprinkle
French Fried onions on top of each serving.
Serves 8

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

Crispy Roasted Chicken

1 (3-4 lb) whole chicken (giblets
removed, if included)
6 cloves garlic, minced (about 2 T.)
2 T. butter, melted
salt/pepper

Thoroughly rinse insides & outsides of
chicken – gently pat dry using paper towels.
Using your fingers, carefully lift up skin on top
of chicken (near the neck) & pull up gently. Using
your other hand, gently separate skin from breast
& thigh meat – stuff half of garlic between skin &
meat so that it fairly evenly spread out. Spread
remaining garlic over inside cavity of chicken.
Baste entire outside of chicken with melted butter
– sprinkle generously with salt/pepper.

(OPTION: cover & refrigerate for 12-24 hours)

Preheat oven 450 degrees F.
Place oven rack to lowest position.
In large roasting pan, loosely place foil
in bottom of pan. Place a V-shaped baking
rack in bottom of roasting pan. Flip chicken
so breast side faces down, tucking wings under
& place on V rack. Roast chicken 25 minutes.
Remove pan from oven. Using 2 large wads of
paper towels, flip chicken to breast side up
until a thermometer inserted into thickest part
of breast reads 135 degrees F.  15-25 minutes.

Increase oven temperature to 500 degrees F.

Continue to roast chicken until skin is golden
brown, crisp in thermometer inserted into
thickest part of breast registers 160 degrees F.
and 175 degrees inserted into thickest part
of thigh, 10-20 minutes. Transfer chicken to
a cutting board & let rest 20 minutes. Carve &
slice immediately.

NOTE: For a slightly less crispy version
Cook chicken – breast side down about 1 hour
at 375 degrees F. Basting every 20 minutes is
a plus.

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

Shrimp, Peas & Rice

1 T. unsalted butter
2 C. chicken broth (canned/low sodium)
1/2 C. frozen peas
1 C. uncooked converted brown rice
4 tsp. olive oil, divided
1 1/4 lb. peeled/deveined shrimp
2 T. grated Pecorino Romano cheese
1 T. chopped parsley (garnish)

In large heavy skillet melt butter over
medium heat; add rice & saute 2-3
minutes. Add chicken broth & peas –
bring to boil. When just about all
liquid is absorbed, cover & reduce heat
to Low. Cook, covered on Low 20 minutes
until rice is cooked through. Turn off heat
& let stand, covered, 5 minutes.

Meanwhile – in second large skillet heat 2 tsp.
olive oil over medium heat until hot. Season
shrimp with salt/pepper & add to hot skillet.
Cook 2-3 minutes until shrimp is opaque & cooked
through. Remove from pan. Add 2 remaining
tsp. olive oil to skillet on High heat & add cooked
rice, shrimp, grated cheese & parsley – saute
another 1-2 minutes to slightly crisp, mixing well.
Serves 4

(recipe: skinnytaste.com)
——————————–

Easy Baked Taco Pie

1 lb. ground beef
1 onion, chopped
1 T. chili powder
1 (14.5 oz) can diced tomatoes,
undrained
1 (10 oz) pkg. frozen corn, thawed/
drained
6 whole wheat tortillas (6 inch)
1 C. Mexican-style shredded cheese,
divided
1/4 C. sour cream

Preheat oven 375 degrees F.
Brown meat with onions &
chili powder in large skillet
over medium-high heat. Add
tomatoes & corn; cook 5
minutes, stirring occasionally.
Spoon 1 C. mixture into a 2 qt.
round casserole dish; cover
with 3 tortillas, overlapping if
necessary to fit in dish. Top
with 2 C. remaining meat
mixture & 1/2 C. cheese. Cover
with remaining tortillas & meat
mixture. Cover & bake 25-30
minutes until heated through.
Top with remaining cheese;
bake, uncovered, 5 minutes until
melted. Cut into wedges & serve
topped with sour cream.
Serves 4

(recipe: kraft.com)
——————————

Strawberry Cream Cheese Cookies

3/4 C. chopped strawberries
1 T. lemon juice
1/2 C. plus 1 T. granulated sugar
2 C. flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 C. butter, softened
1/4 C. packed brown sugar
1 large egg
1 tsp. vanilla

Filling:

4 T. cream cheese, softened
3 T. powdered sugar
zest of 1 lemon

Preheat oven 350 degrees F.
Line 2 large baking sheets with
parchment paper & spray with
nonstick cooking spray.

Dough:

In small bowl stir strawberries, lemon
juice & 1 T. gran. sugar until combined.
Let stand 10 minutes then drain.
In medium bowl whisk flour, baking
powder & salt. In large bowl using elec.
mixer, beat butter, remaining 1/2 C. sugar
& brown sugar until fluffy. Beat in egg &
vanilla then stir in flour mixture until
just combined. Using a wooden spoon,
very gently fold in strawberries.

Filling:
In medium bowl combine cream cheese,
powdered sugar & lemon zest until smooth.
Scoop into 12 small balls (about 1 1/2 tsp. each)
& place on prepared baking sheet.  Using a
medium cookie scoop, scoop heaping table-
spoons of dough (about 24 balls) & flatten
into pancake-like circles on baking sheet. Place
cream cheese filling ball on top of 12 pieces of
dough. Place remaining dough on top of filling &
pinch edges together – roll gently into balls. Arrange
stuffed cookie dough balls 2 inches apart on sheets
& bake about 18 minutes until cookies are set &
just golden around edges. Makes 12

(recipe: delish.com)
=====================

Our weather is now typical Spring in Michigan-
41 degrees F., gray and rainy. Looking at today/
tonight’s forecast it’s NOT NICE: 90% chance
of rain/snow then snow!!! UGH! Less than an
inch accumulation – but COME ON! WE WANT
SPRING!!! I can’t complain too much because
I’ve seen snow on Easter before – one year when
I was around 10 yrs. old there was a good 2 FEET
of snow Easter morning – BIG SHOCK! Oh well –
we Michiganders are resilient – we’ll get through
this with flying colors! I have faith!

Have a great day!

Hugs;

Pammie

Have I got the CROCKPOT Recipes!

I also have a small group of friends who enjoy my sending them crockpot recipes I find on various sites – I realized today that I now have a HUGE amount of recipes, so decided to just do a CROCKPOT post today. Here ya go:

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

Crockpot Pecan Pie Cake

1 C. chopped pecans
1 C. brown sugar, packed
1/2 C. flour
2 eggs
1/2 C. butter, melted
(optional: powdered sugar)
=
In a bowl mix pecans, brown sugar &
flour. In another large bowl beat eggs
until they start to foam a bit. Mix in
butter, pecan mixture, stirring until
just moistened. Spray insides of
6 qt. crockpot with nonstick cooking
spray & spoon in batter. Cover & cook
on High 1 1/2 – 2 hours. Cut & serve
with (optional) powdered sugar dusted
on each serving.  Serves 6

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

Crockpot Swiss Cheese Meatloaf

1 lb. ground beef
1 egg
1/4 onion, chopped
1/4 to 1/2 C. bread crumbs
1/4 C. ketchup (additional for
topping)
2 slices Swiss Cheese

Line crockpot insides with foil & spray
with nonstick cooking spray (or use
crockpot liners). In bowl mix all
ingredients (except cheese) until
well combined. Form mixture into
a loaf & place in crockpot – spread
1/4 C. ketchup on top. Cover & cook
on High 4-5 hours (or Low 7-8 hours)
until cooked through. Place cheese
slices on top for last 1/2 hour of cooking
time to melt. Let meatloaf rest 5-8
minutes after removing from crockpot
& before slicing. Serves 4

(recipe: ourtableforseven.com)
————————–
Crockpot Southwest Breakfast
Casserole

1 (8.3 oz) pkg. smoky links
4 C. frozen Tater Tots, thawed
1 (16 oz) jar salsa
2 C. shredded Colby Jack & Monterrey
Jack cheese, divided
6 eggs, beaten
salt/pepper, to taste

Spray insides of crockpot with
nonstick cooking spray.
Slice smoky links in half & brown
on both sides in a skillet; cut into
bite-sized pieces. Place thawed
tater tots in crockpot then place
sausage pieces, salsa & half of
cheese on top. Pour eggs over all
then sprinkle with salt/pepper; top
with rest of cheese. Cover & cook
on High 2 1/2 hours. Serves 6-8

(recipe: recipesthatcrock.com)
———————————-
Crockpot (Crazy Easy) Chicken Curry

2 lb. 2 oz. skinless boneless chicken breast,
diced
1 large onion, peeled/quartered
3 large garlic cloves, peeled
1 large green pepper, seeded/quartered
1 (5 oz) can tomato puree
2 C. coconut cream*
2 tsp. salt – more for seasoning, if desired
3 T. curry powder
2 T. corn starch
2 T. cold water

Cooked rice to serve 6
=
Optional: chopped coriander & fresh
red chili – for serving
=
Place diced chicken in crockpot & season
well with salt. Place onion, garlic cloves,
green pepper, tomato puree, coconut
cream/milk & salt in food processor
& puree until very smooth – pour over
chicken (don’t stir). Cover & cook on
Low 5 hours. Mix cornstarch in cold
water & stir into crockpot mixture-
mix gently so as to not break up
chicken. Cook 1 more hour.
Serve over cooked rice.
Sprinkle over some chopped coriander
& chili, if desired.
Serves 6

*Coconut cream/milk:
Poster said if you can’t find coconut cream,
you can substitute coconut milk BUT only use
1 1/4-1 1/2 C.

(recipe: kitchenmason.com)
————————————
Crockpot Cherry Crisp
done in a 3qt crockpot

1 (21 oz) can cherry pie filling
2/3 C. packed brown sugar
1/2 C. old-fashioned oats, (uncooked)
1/2 C. flour
1 tsp. vanilla
1/3 C. butter, softened

Spray insides of crockpot with
nonstick cooking spray. Pour pie
filling into bottom of crockpot –
spread evenly. In a bowl
mix brown sugar, oats, flour & vanilla;
cut in butter using 2 forks or a pastry
cutter. Sprinkle mixture over pie
filling in crockpot. Cover crockpot
opening with a few paper towels
then place lid on. Cook on Low
4 hours (it should be warmed through
& bubbling). Serves 4

(recipe: recipesthatcrock.com)
—————————
Crockpot Taco Dip

1 (15 oz) can chili with beans
1 (10 oz) can diced tomatoes with
green chilies, drained
1 C. sour cream
1 (7 oz) pkg. shredded sharp
Cheddar cheese
1 small can sliced olives
2 green onions, diced
===============
1/2 C. (Sargento) Shredded 4-
cheese Mexican cheese blend

extra sliced olives and/or chopped
green onions for garnish, if desired
=
Place all ingredients (except 4-cheese
Mexican blend) into crockpot – stir.
Cover & cook on High 1-2 hours until
dip is hot & cheese is melted. Stir then
top with shredded 4-cheese blend. Add
more olives/green onions, if desired.
Makes 10 servings

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

Crockpot Italian Vegetarian Bean
Soup

1 lb. dry Great Northern beans
2 ribs celery, finely chopped
1 small onion, finely chopped
3 carrots, peeled/finely chopped
1 T. fennel seeds
2 tsp. dried oregano
2 tsp. garlic powder
1/4 tsp. red pepper flakes (optional)
salt/pepper, to taste
6 T. finely grated Parmesan cheese
(optional)

In a 3 qt. or larger crockpot combine
beans, celery, onion, carrots, fennel
seeds, oregano, garlic powder &
red pepper flakes. Add 5 C. cold water
to crockpot; cover & cook on High
5 hours, until beans are tender.

If Desired:

Drain to remove bean cooking liquid
which sometimes causes gas. Whether
you drain the beans or not, you’ll need
to add more liquid. Add enough water to
achieve desired soup thickness (it will
be between 2-4 C.) Stir in salt/pepper, to
taste. Ladle into bowls & top each
serving with 1 T. Parmesan cheese.
Serves about 4

(recipe: aroundmyfamilytable.com)
===================

Well, once again, our weather is here to AMAZE –
went to choir practice last night at 4:45 (totally
clear, no snow on ground). I had been watching
the weather reports & knew we were due for
freezing rain/drizzle. Got out of choir practice
at almost 6 p.m., took one look outside & decided
to skip evening church & go home. It was a pretty
SLOW drive (30-35 mph at the most) – roads were
slippery, especially at the lights. Wipers on the
whole time, defroster going full blast – was SO
grateful to get home safely! It continued for
awhile last night but roads are clear today –
reports are we’re supposed to get more of the
same tonight AND add to that: blowing snow
(about an inch accumulation/new sleet less
than an inch possible) Add to all that: Winds
up to 24 mph . . . LOTS OF FUN IN STORE!

Hope you all stay SAFE/WARM & DRY!
Enjoy your day!

Hugs;

Pammie

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

and now it’s SOUP weather!

Our weather has actually been COOPERATING! Very little snow (so far) – the temps are in the mid-30’s which is normal for Michigan in January. Again – I like this weather because I can drive/walk/get around without having to wear boots or worry about slipping (either walking or driving). Tomorrow is our middle son’s 30th birthday – my, how the time flies! I will be making him his ‘favorite’ birthday thing: double chocolate brownies with thick dark chocolate frosting.

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

Crockpot Raspberry/Chocolate
Lava Cake
NOTE:
recipe uses a 2 1/2 qt.
crockpot

1/2 C. butter, sliced
2 (1 oz, ea) squares unsweetened
baking chocolate
2 eggs, beaten
3/4 C. sugar
1/3 C. + 6 tsp. Seedless Raspberry
jam – divided
1 tsp. vanilla
3/4 C. flour
1/4 tsp. baking powder

Spray insides of a small crockpot*
with nonstick cooking spray.
In a saucepan over Low heat melt
butter & chocolate; remove from
heat & stir in sugar, 1/3 C. jam,
vanilla & eggs. Add flour & baking
powder – combine well- pour into
prepared crockpot. Dot top with
remaining teaspoons of jam evenly
across the cake. Cover & cook on
High 2-3 hours until cake is set (it
will be a spoonable consistency).
Serve warm with fresh raspberries &
ice cream or whipped cream.
Serves 6

(Optional toppings: fresh raspberries,
ice cream, whipped cream)

*2 1/2 quart crockpot

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

Crockpot Minestrone Soup

1 lb. ground turkey
3/4 tsp. salt
1 tsp. ground oregano
1 tsp. dried basil
1 yellow or white onion, diced
4 cloves garlic, minced
2 celery ribs, sliced into quarter-inch
pieces
1 large carrot, grated or sliced
1/2 lb. fresh green beans, trimmed/cut
into 1″ pieces
1 (28 oz) can crushed tomatoes
1 (14 oz) can petite diced tomatoes
6 C. chicken broth
1 (15 oz) can kidney beans, drained/
rinsed
1 (15 oz) can black beans, drained/
rinsed
1 C. ditalini pasta (or other pasta of
your choice)
2 T. chopped fresh basil

Parmesan cheese, for serving
=
In large pan over medium heat cook
gr. turkey, breaking up with a wooden
spoon. Add salt, basil & oregano, onions
& garlic – brown turkey about 5 minutes
then transfer to crockpot. Add celery, carrots,
beans, both tomatoes, chicken broth, both
beans. Cover & cook on Low 6 hours.

NOTE:
If you will be eating all of the soup in one
day, you can add the dry pasta to crockpot
& cook on High until al dente – about 15-20
minutes.

If you will not be eating the entire batch of soup
& will have leftovers, cook pasta on stovetop
until al dente accordg. to pkg. directions – add
a little pasta to each individual bowl (this way
the pasta won’t get totally swollen & absorb
all the broth.
Stir in fresh basil – ladle into bowls & top each
serving with 1 T. shredded Parm. cheese.
Makes 16 Cups
(recipe can be halved)

(recipe: 365daysofcrockpot.com)
————————————–
White Bean Chicken Chili

1 (48 oz) jar Great Northern beans
4 boneless, skinless chicken breasts,
cooked
1 (16 oz) jar salsa
1 (8 oz) pkg. shredded Monterey
Jack cheese
1 (8 oz) pkg. jalapeno cheese, cubed

Place all ingredients in a large stockpot;
heat over Low heat until cheeses melt.
Stir in up to 1 C. water for desired
consistency; heat until warmed through.
Serves 4-6

(recipe: gooseberrypatch.com)
—————————————
Sausage/Spinach/Bean Soup

1 T. olive oil
8 links Italian sausage (casings removed)
9 oz. fresh spinach
2 (15 oz, ea) cans white beans, drained/
rinsed
2 (15 oz, ea) cans diced tomatoes
1 large onion, diced
4 cloves garlic, minced
10 baby carrots, chopped
3 cartons/quarts or 96 oz. chicken broth
1 lb. Cavatappi pasta
10 fresh basil leaves, chopped
salt/pepper, to taste

grated Parmesan cheese, for topping

In large stockpot heat oil, brown sausage,
breaking up with a wooden spoon as it
cooks. When almost browned, add all
veggies, salt/pepper. Allow veggies to
soften & cook about 7 minutes, stirring
occasionally so nothing sticks. Add tomatoes,
beans, pasta & all chicken broth – stir
to mix well. Add fresh basil & a little more
salt/pepper – bring to a boil. Reduce heat
to Low & simmer about 7 minutes to cook
the pasta.
A few minutes before serving, add all spinach
to pot – stir as it wilts. Serve immediately,
topped with Parm. cheese.

NOTE: If you are making this ahead (or have
leftovers) keep some extra chicken broth on
hand to add as you reheat it, as the pasta will
continue to soak up the liquid the longer
it sits.

(recipe: flavorsbyfour.blogspot.com)
————————————–

Cheddar Cheese Soup

2 1/2 C. shredded sharp Cheddar
cheese
3 T. butter
4 scallions (include some of green
parts) chopped
1 small onion, chopped
1 rib celery, chopped
4 T. flour
1/8 tsp. grated nutmeg
1/8 tsp. black pepper
3/4 C. chicken broth
1/4 C. heavy cream
3 1/2 C. Half & Half
1 tsp. salt
1 tsp. Worcestershire sauce

In large pot melt butter; add
scallions, onion & celery. Cook until
onion softens. Sift in flour, nutmeg
& pepper – cook 2-3 minutes. Gradually
stir in broth – bring to a boil & simmer
15 minutes. Cool mixture slightly; strain
into a bowl & return it to pan. Add the
Half & Half & cream – bring soup just to
a boil. Gradually add cheese, stirring to
melt each batch before adding more.
Return soup to a boil, stirring often.
Taste then add salt & Worc. sauce.
Serves 4

(recipe: bakeatmidnite.com)
————————————
Cabbage & Beef Soup

1 lb. ground beef (lean)
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 ribs celery, chopped
1 (16 oz) can kidney beans,
drained/rinsed
1/2 medium cabbage, chopped
1 (28 oz) can diced tomatoes,
undrained
3 1/2 C. water
4 tsp. beef bouillon granules
(minced parsley – optional garnish)

In Dutch oven or big pot cook beef
over medium heat until no longer
pink; drain. Stir in remaining
ingredients (except parsley) – bring
to a boil. Reduce heat; cover & simmer
1 hour. Garnish with parsley, if desired.
Serves 12 (3 qts)

(recipe: tasteofhome.com)
—————————

Lemon Pudding Bread

1 (18.25. oz) box white cake mix
2 small (4.3 oz, ea.) boxes instant
lemon pudding mix
1/2 C. vegetable oil
4 large eggs
8 oz. (1 C. ) sour cream
3/4 C. milk
6 T. lemon juice

Icing:
1 C. powdered sugar
3-5 T. lemon juice

Preheat oven 350 degrees F.
Spray 2 loaf pans with nonstick
cooking spray & lightly flour each
pan. In large bowl using electric
mixer – mix dry cake mix,
pudding mixes, oil, eggs, milk, lemon
juice & sour cream – mix about 2 minutes
on Medium speed – pour batter into
prepared pans.
Bake 50 minutes until a wooden toothpick
inserted in center comes out clean. Cool
about 20 minutes in pans before removing
to a wire rack.

Icing:

In bowl combine powdered sugar & (start
with) 3 T. lemon juice – whisk together.
Add lemon juice until you get the
desired consistency that you desire.
Drizzle over cooled bread & let set.
Makes 2 loaves

(recipe: sugar-n-spicegals.com)

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

Hope you are having a good day and
are in good health.

Hugs;

Pammie

PS: I babysat today and now I’m ‘officially’
being called: “Gumma” (he’s almost 2)

 

Aaaand we’re on the ‘Home Stretch’!

Went out bright & early today to FINISH UP the shopping! Our middle son will be turning 30 Jan. 4th and I noticed in an ad for our local store: Meijers, that they had out the movie: “The House with a Clock in it’s Walls” – saw the previews last month and thought he would really enjoy this one, so got it today (along with a big bag of pistachios for my husband’s Christmas stocking). I’ve been going over the ‘food list’ for Christmas dinner and realized I didn’t have any desserts – good old Meijers bakery is GREAT for that so I picked up a really big pumpkin pie and a smaller sliced/variety cheesecake (with flavors like Lemon/Lime, Raspberry Swirl) – that should do the trick.

Going by our local Clark gas station today: $2.09/9 a gallon for gas! WOW! I really don’t remember seeing it that low in many, many years!

I survived my special needs group’s Christmas party Wednesday evening. This is the very FIRST time I have ever finished out the night and my back/legs/feet/hips were good – no pain! When we did the Harvest Party I was almost crawling at the end of the night attempting to walk across the gym for the 1,000th time – I decided NOT THIS TIME! I measured my walking and only did the entire gym a few times – YES! Spent yesterday sitting in my recliner knitting & relaxing – that was really nice.

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

Cranberry Orange Bundt Cake

Cake:
2 C. flour
2 tsp. baking powder
1/4 tsp. salt
3 T. orange zest
6 T. orange juice, divided
1 C. butter, softened
1 C. brown sugar
1/2 C. granulated sugar
4 eggs
1 tsp. vanilla
1 C. white chocolate chips

Glaze:
1 C.  white chocolate chips,
3 T. orange juice
dash salt


Preheat oven 325 degrees F.
Spray a Bundt pan generously with
nonstick cooking spray & dust lightly
with flour (or use spray that also has
flour in it). In small bowl place flour,
baking powder & 1/4 tsp. salt – mix
to combine. In large bowl of stand
mixer add butter, brown & gran.
sugars – beat until fluffy, about 2
minutes. Add eggs – mix 1 minute.
Add orange zest, orange juice & vanilla;
mix until combined. Add dry flour bowl
ingredients to wet & beat 1 minute –
scrape down sides of bowl to ensure
all ingredients are well incorporated.
Add 1 C. white choc. chips & 1 1/2
C. fresh or frozen cranberries – mix
to incorporate then pour into prepared
pan – smooth top evenly. (batter will
be very thick).
Bake 45-55 minutes until a toothpick
inserted into middle of cake comes out
clean. Remove from oven & allow to
cool in pan 10 minutes. Place a wire rack
over top of pan, invert pan so that cake
is now on wire rack. Allow cake to cool
completely before adding glaze.

Glaze:
In medium pan on stove: add 1 C. white
choc. chips, 3 T. orange juice & dash salt
– stir over medium-high heat until chocolate
has melted & is smooth – drizzle over cooled
cake. Serves 12

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

Crockpot Chocolate Fudge

10 oz. chocolate chips (semi-sweet
or milk chocolate)
1 (16 oz.) tub prepared cake frosting
=
Optional toppings:

crushed peppermint candies, chopped
nuts, candy sprinkles, dried fruit,
chopped candy bars
=
Scoop frosting into bottom of 3 qt. crockpot;
add choc. chips & stir to combine. Cover &
cook on Low 1 to 1 1/2 hours. While choc.
mixture is cooking, line a 8 X 8″ baking pan
with parchment or waxed paper, leaving
paper on each side overhanging. Once choc.
mixture is melted, stir well to make sure
all is well combine & all chips are melted.
Pour mixture into prepared pan & spread
to smooth top evenly. Sprinkle top with
crushed peppermint candies, sprinkles,
chopped nuts or topping of your choice
(optional), pressing topping lightly with
your hand to make sure it sticks to fudge.
Refrigerate 2-3 hours. Cut cooled fudge
using a sharp knife. Makes 16 squares

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

Crockpot Green Beans w/Bacon

8 slices bacon, cut into small
pieces/cooked until crispy
2 lb. rinsed/trimmed fresh green
beans
1/2 C. yellow onion, diced/sauteed
with bacon until transparent.
1 potato, diced
1 1/2 C. chicken broth or stock
salt/pepper, to taste

Lightly spray insides of crockpot
with nonstick cooking spray. Add green
beans, black pepper, bacon (& drippings)
to crockpot – stir to make sure all are
mixed well. Add diced potatoes & broth/
stock – salt/pepper – to taste*. Cover &
cook on Low 6-8 hours or High 3-4
hours until beans reach your desired
level of tenderness. – adjust seasonings
to your liking & serve immediately.
Serves 8

*Poster says she frequently omits salt as
the bacon gives enough salty flavor.

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

Sausage Cheese Balls

3 C. Bisquick baking mix
1 lb. uncooked bulk pork
sausage
4 C. shredded Cheddar cheese
1/2 C. grated Parmesan cheese
1/2 C. milk
1/2 tsp. dried rosemary, crushed
1 1/2 tsp. chopped fresh parsley (or 1/2
tsp. dried flakes)

Barbecue or chili sauce, for dipping

Preheat oven 350 degrees F.
Lightly grease bottom & sides of a jelly
roll pan or shallow casserole dish. In
large bowl mix all ingredients except
sauces for dipping, mix using your hands
or a spoon. Shape mixture into 1-inch
balls & place on pan. Bake 20-25 minutes
until brown. Immediately remove from pan.
Serve warm with dipping sauce.

Can be made ahead:
Cover & refrigerate unbaked balls up to
24 hours. Bake as directed. Cover & freeze
any unbaked balls up to 1 month. Preheat
oven 350 degrees.

Place frozen balls on ungreased cookie sheet
& bake 25-30 minutes until brown.

Place 6 frozen balls on a microwaveable plate;
loosely cover with waxed paper & microwave
on High 45 seconds to 1 minute until heated
through.

(recipe: Mike Suddaby-Facebook)
—————————————–
Ham & Cheese Rollups

1 (8 oz) tube crescent roll dough
1/2 lb. deli sliced ham
2 T. Dijon mustard
8 oz. sliced Swiss cheese
4 T. butter, melted
1/4 tsp. garlic powder
2 T. chopped parsley
1 tsp. poppy seeds

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray. On a lightly
floured surface unroll dough &
separate the sheet into rectangles.
Pinch the perforations to seal. Spread
mustard onto each rectangle; top with
sliced ham & cheese. Starting with one
short side, roll up each rectangle, pinching
edges to seal. Cut each roll into 5-6 slices &
place, cut sides up, in baking pan.
In small bowl whisk melted butter, garlic powder
& parsley – brush over pinwheels then sprinkle
poppy seeds on top. Bake 12-15 minutes until
rolls are golden. Makes 6 servings

(recipe: delish.com)
——————————–

Overnight Blueberry French Toast
Casserole

12 slices day-old bread, cut into 1-inch
cubes (Italian bread works best)
2 (8 oz, ea) pkgs. cream cheese, cut into
1-inch cubes
1 C. fresh or frozen blueberries
12 eggs, beaten
2 C. whole milk
1 tsp. vanilla
1/3 C. maple syrup
1 C. granulated sugar
2 T. cornstarch
1 C. water
1 C. fresh or frozen blueberries
1 T. butter

Lightly grease a 9 X 13″ baking dish. Arrange
half bread cubes in dish & top with cream
cheese cubes. Sprinkle 1 C. blueberries over
cream cheese & top with remaining bread
cubes. In large bowl mix eggs,  milk, vanilla &
syrup – pour over bread cubes. Press the cubes
down a bit to ‘soak’ them in mixture. Cover
tightly & refrigerate overnight.

Remove bread cube mixture from fridge
30 minutes before baking.
=
Preheat oven 350 degrees F.
Cover with foil & bake 30 minutes. Uncover,
continue baking 25-30 minutes until center
is firm & surface is lightly browned. In medium
saucepan bring sugar, cornstarch & water to
a boil, stirring constantly – cook 3-4 minutes.
Mix in remaining 1 C. blueberries. Reduce heat
& simmer 10 minutes, until blueberries begin
to burst. Stir in butter & pour over baked
French toast. Serves 16

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

Crockpot Swedish Meatballs

1 T. butter
1 lb. sliced fresh mushrooms, sliced
1 (14.5 oz) can beef broth
1 (10 3/4 oz) can cream of chicken soup,
undiluted
1 envelope Lipton beefy onion soup mix
1 (24 oz) pkg. frozen fully-cooked Swedish
meatballs (OR) 1 (26 oz) pkg. frozen fully
cooked homestyle meatballs
2/3 C. sour cream
2 T. minced fresh parsley (or) 2 tsp dried

Hot cooked noodles or mashed potatoes
to serve 10 (Optional)

In large skillet heat butter over medium-high
heat. Saute mushrooms until tender, 4-5
minutes – place in crockpot. Stir in broth,
chicken soup & soup mix – stir in meatballs.
Cover & cook on Low 5-6 hours, until flavors
blend. Stir in sour cream & Parsley. Cover &
cook until heated through, about 15 minutes.
Serve with cooked noodles or mashed
potatoes to serve 10

(recipe: tasteofhome.com)
——————————-
Cream Cheese Mints

1 (8 oz) pkg. cream cheese, softened
3 T. butter, softened
7-8 C. powdered sugar (start with 7,
reserve 1 C. for dipping later)
4-6 drops peppermint oil
(food coloring, if desired)

In large bowl place cream cheese, butter
& peppermint oil – using elec. mixer,
beat until fluffy. Add 7 C. powdered
sugar & beat again until dough is like
in consistency. It will seem stiff & dry at
first but after a minute or two it will
come together. (you can add coloring
at this point, if desired.) (If it’s too dry
to form balls after you’re done mixing,
add 1 T. milk & mix again.) Form into
small 1 inch balls & place on waxed paper.
Roll each ball in powdered sugar &
flatten slightly with your fingertip/
a fork/back of a spoon/bottom of a
glass or a tiny
seasonal pastry stamp. Allow mints
to dry a few hours before storing. If
they will be eaten in a day or two, you
can leave them out in an airtight
container – for longer storage, place
in fridge. Makes about 80 1-inch mints.

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

I’m thrilled our weather is still ‘good’ – today
it’s kind of misty/foggy & gloomy with temp.
at 38 degrees F. Looking at our weather
for the next week there are a few hints of
snow, but nothing showing any accumulation
so we can just hope it melts! (even Christmas
Day it says “chance of snow after 1 p.m., mostly
cloudy high near 34”. If we stay that way I’ll be
happy – Why, you ask? Because you can WALK,
DRIVE, TRAVEL
without worrying about slipping,
falling or getting into an accident when your car
slides on the roads!

Stay safe, warm and REMEMBER TO REST WHEN
YOU CAN!
If you ‘over-do’ it, you won’t have the
energy you need to get all your ‘stuff’ done! (that
is spoken from great experience in that area!).
I have babysitting at 1 p.m. today and have been
rejoicing in that TODAY is the only day I’ve had to
do that this week! YAY! (Don’t get me wrong – I
love my baby grandson but I also love my OWN
time) – at least I get a lot of knitting done when
sitting! (but then, I usually come home really
tired, so glad dinner is something simple:
steak & eggs – found 3 nice steaks on sale so
dinner will be easy!)

Hugs;

Pammie