Friday

Woke up to a light DUSTING of snow on the ground – YAY! We ‘were’ supposed to be getting 3-6 inches between today & tomorrow, now they’ve changed it to 2 inches – hoping the ‘actual’ is even less! Today is clear and 26 degrees – at least I don’t have anywhere to go (that I know of, anyway!). Got my babysitting schedule for next week (gonna be rough) Monday 10:15 – around 7, Tuesday 2- 7ish (also my Knit NIGHT!), Friday 8:15 a.m. – 7ish. I already told my husband I’m going to be expecting a ‘order-in’ pizza for one of those nights, pretty sure I’m not going to feel like COOKING! I love my little grandson but 8+ hours of listening to Disney channel and Mickey Mouse’s squeeky voice can drive a sane lady slightly nuts! (I mute the TV when he’s sleeping!).

Yesterday I was asked to present a project to both of my knit groups; it’s a very worthy project but also heart-wrenching. We have been asked to knit/crochet baby booties for babies that have died. This is for a group called “Angels Above” Baby Gowns – they provide outfits for babies. It’s a very organized group – all they are asking from us is for booties and that I can do. I found a really easy pattern from another charity site and have started:

These are preemie sizes (the yarn bows are to keep the booties together, there are 6 booties in the photo).  I was surprised to learn that they need 100 sets per month! It’s very sad but also a very needed thing and I’m honored to be able to use my skills and yarns for this.

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

Lemony Lemon Brownies

Brownies:
1/2 C. unsalted butter, softened
3/4 C. flour
2 large eggs
2 T. lemon zest
2 T. lemon juice
3/4 C. granulated sugar
1/4 tsp. sea salt

Tart Lemon Glaze:
4 T. lemon juice
8 tsp. lemon zest
1 C. powdered sugar

Preheat oven 350 degrees F.
Grease a 8 X 8″ baking dish with
butter. Zest & juice 2 lemons. In
bowl of elec. mixer fitted with
paddle attachment, beat flour,
gran. sugar, salt & softened
butter until combined. In
separate bowl whisk eggs, lemon
zest & lemon juice until combined –
pour into flour mixture & beat 2
minutes at medium speed until smooth
& creamy. Pour into prepared pan &
bake 23-25 minutes (it should turn
golden around edges). Allow to cool
completely before glazing. Do not
over bake or bars will dry.

Glaze:
Whisk powdered sugar with lemon
zest & juice – spread over cooled
brownies with a rubber spatula. Let
glaze set then cut into bars.

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

Winter Shepherd’s Pie

3 C. cubed/peeled butternut
squash (1 inch pieces)
1 large potato, peeled/cut
into 1 inch cubes (about 2 C.)
2 medium carrots, thinly sliced
2 C. vegetable broth
1/2 tsp. plus 3/4 tsp. salt, divided
3/4 tsp. black pepper, divided
2 lb. ground turkey
1 large onion, chopped
1 T. olive oil
3/4 lb. sliced fresh mushrooms
3 cloves garlic, minced
1/2 C. white wine (could substitute water)
1 tsp. dried thyme
1/4 C. flour
2 C. frozen peas (about 8 oz)

Preheat oven 350 degrees F.
Spray 2 1/2 qt. baking dish with
nonstick cooking spray.
In large saucepan place first 4
ingredients; bring to boil. Reduce
heat & simmer, covered, 10-15
minutes until vegetables are tender.
Drain, reserving broth. Mash vegetables
until smooth, stirring in 1/2 tsp. salt &
1/4 tsp. pepper.
In two batches, cook turkey & onion in a
Dutch oven over medium-high heat 5-7
minutes until turkey is no longer pink,
breaking turkey into crumbles. Remove
from pan. In same pan, heat oil over medium-
high heat; saute mushrooms until tender,
7-9 minutes. Add garlic; cook & stir 1 minute.
Add wine, thyme & remaining salt/pepper –
bring to boil, stirring to remove browned bits
from pan. Cook until liquid is evaporated.
Stir in flour until blended; gradually stir in
reserved broth. Bring to boil, cook & stir
until thickened. Stir in peas & turkey mixture;
heat through then pour into prepared pan.
Spread top evenly then top with mashed
vegetables. Bake, uncovered, 30-35 minutes
until filling is bubbly. Let stand 10 minutes
before serving. Serves 8

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

Creamy Tomato/Sausage Soup

1 lb. ground pork
1/2 C. onion, diced (optional)
1 (23.5 oz) jar (no sugar added)
tomato sauce
1 T. roasted garlic Better than Bouillon*
8 oz. cream cheese
1 C. heavy whipping cream
1 tsp. dried basil
salt/pepper, to taste

In large soup pot or Dutch oven brown
sausage & onions (if using). When
completely cooked add tomato sauce,
cream cheese & ‘Better than Bouillon’
to pan – stir to combine & cook over
medium to medium-low heat until
cream cheese is melted. Add heavy
whipping cream & herbs to soup –
simmer until ready to serve. Serves 5

*Poster did not note any substitutes
for this product – I would guess you
could use boullion cubes or granules
as a substitute.

(recipe: beyerbeware.net)
————————————

Oven Roasted Asparagus

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

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

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

Layered Enchilada Bake

1 lb. ground beef
1 large onion, chopped
2 C. thick/chunky salsa
1 (15.5 oz) can black beans,
drained/rinsed
1/4 C. Zesty Italian salad
dressing (Kraft)
2 T. taco seasoning mix
6 (8 inch) flour tortillas
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-
style Finely shredded Four Cheese

Optional toppings:
chopped tomatoes, shredded lettuce
chopped fresh cilantro

Preheat oven 400 degrees F.
In large skillet brown meat with
onions on medium-high; drain.
Stir in next 4 ingredients. Arrange
3 tortillas in a single layer in bottom
of a 9 X 13″ baking dish. Cover with
layers of (half of) meat mixture/
sour cream/cheese – repeat layers &
cover. Bake 40 minutes until heated
through & cheese is melted. Uncover
after 30 minutes. Let stand 5 minutes
before cutting. Add optional toppings,
if desired, before serving. Serves 8

NOTE: Can be made ahead. Line 9 X 13″
baking dish with foil with ends of foil
extending over sides of dish. Assemble
recipe as directed. Cover with additional
foil & freeze (up to 3 months). When ready
to serve, bake (covered) 400 degrees F.
1 hour. Remove foil & bake an additional
15-20 minutes until casserole is heated
through & cheese is melted. Let stand 5
minutes before cutting. To decrease
baking time:
thaw frozen casserole in
fridge overnight then bake, uncovered,
45 minutes until casserole is heated
through & cheese is melted.

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

Beef Lentil Soup

1 lb lean ground beef
1 (46 oz) can tomato juice or
V-8 juice
4 C. water
1 C. dried lentils, rinsed
2 C. chopped cabbage
1 C. sliced carrots
1 C. sliced celery
1 C. chopped onion
1/2 C. diced green pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 bay leaf
1 (10 oz) pkg. frozen chopped
spinach, thawed

In large stockpot cook beef over
medium heat until no longer pink;
drain. Add tomato (V-8) juice, water,
lentils, cabbage, carrots, celery,
onion, green pepper, pepper, thyme,
& bay leaf. Bring to boil – reduce heat;
simmer, uncovered, 1 to 1 1/2 hours
until lentils & veggies are tender. Add
spinach & heat through. Remove bay
leaf & serve. Serves 6

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

Crockpot Chicken Thighs

1 T. olive oil
6 bone-in (or boneless) chicken
thighs
salt/black pepper – to taste
1/2 C. soy sauce
1/2 C. ketchup
1/4 C. honey
3 cloves garlic minced
1/2 oz. fresh minced ginger
2 T. Sriracha (hot sauce)
juice of 1 lime

cooked rice for 4
=
In large skillet over medium-high
heat heat oil. Season chicken thighs
with salt/pepper & sear until golden,
3 minutes per side – transfer to
crockpot. In small bowl whisk soy
sauce, ketchup, honey, garlic, ginger,
Sriracha & lime juice – pour over
chicken & toss to coat. Cover &
cook on Low 6 hours (or high 2
hours) until no longer pink. Serve
over cooked rice. Serves 4

(recipe: delish.com)
——————————

Twinkie-like Bundt Cake

1 (15.25 oz) box yellow cake mix
(plus required ingredients to prepare
cake)
6 large egg whites, beaten to stiff peaks
6 T. unsalted butter, room temp.
1 C. marshmallow creme
1/2 C. powdered sugar
1 T. heavy cream

Grease & flour a 12-C. Bundt pan;
Mix cake accordg. to pkg. directions.
Fold egg whites into batter using a
spatula until fully combined. Pour
batter into prepared pan & bake
accordg. to pkg. directions – Cool
cake completely

In large bowl combine butter &
marshmallow creme – beat using
elec. mixer until smooth & well
combined. Add powdered sugar &
cream – beat until fluffy, about 3
minutes. Pour mixture into a piping
bag fitted with a long, thin round tip.*

Turn the cake over so it is Flat-SIDE
UP – make 12 evenly-spaced holes in
the bottom of the cake using a skewer,
pressing only halfway down into cake &
wiggling the skewer slightly to widen
the holds until they are each about
1 inch wide. Insert piping tip into each
of the holes & squeeze until marshmallow
mixture starts to ooze out the top of the
hole. When all holes are filled, turn cake
Flat-Side DOWN onto a serving plate.
Serve immediately or cover & refrigerate
up to 2 days. Serves 8-10

*You could also do this using a large
zip-lock bag. After filling bag & sealing,
snip a tip off bottom of bag & use this
as a piping bag to pipe filling into holes.

(recipe: foodnetwork.com)

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

Hope you are having a GREAT day –
try to stay healthy (and warm).

Hugs;

Pammie

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Mid-week!

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

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

LOTS of great soup/cold weather recipes coming in!

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

Chocolate Oatmeal Bars

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

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

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

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

Crockpot Northern Beans & Ham

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

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

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

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

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

Sauteed Chicken w/Veggies

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

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

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

Best Taco Mini Meatloaves

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

Meatloaf Topping:

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

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

Quick ‘n Easy Ground Beef Stew

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

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

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

(recipe: mommyskitchen.net)
————————–

Crockpot Clam Chowder

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

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

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

3-Ingredient Peach Cobbler

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

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

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

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

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

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

(recipe: thesoutherladycooks.com)

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

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

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

Enjoy your day!

Hugs;

Pammie

It’s SUNDAY! YAY!

It’s cold here in Michigan – in the 20-30’s most days & chilly but clear – NO SNOW! (I probably shouldn’t say that too loud). For this time of year in my state, that’s VERY unusual! We’ve had a few ‘light dustings’, nothing big AND I’M THRILLED! My cousin who lives in Iowa said he just shoveled 5 INCHES of what they were expecting as a ‘trace’ – YUCK! Yes, I know – we get snow every year but I really don’t like to have to wear boots, dress super heavy, slog through it/drive through it/worry about falling – getting car stuck, etc. For now – I’m just thrilled!

It’s been a quiet weekend; our church choir is back in action and this afternoon we’re back to practicing 4:45 – 6 p.m. then evening church. It’s kind of nice to get back to my ‘old’ routine of both knit groups, my special needs group, babysitting, church/choir – it’s been a nice ‘time off’, too. Hope you had some relaxation between the holidays.

Lots of great-sounding recipes coming in –

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

Chocolate Cobbler

Batter:

1 C. self-rising flour
3/4 C. sugar
2 T. cocoa
1/2 C. milk
1 tsp. vanilla
2 T. vegetable oil

Topping:

3/4 C. brown sugar
1/4 C. cocoa
1 3/4 C. water

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. In medium
bowl mix flour, sugar & cocoa. Add
milk, vanilla & oil – mix well until it
becomes a thick, brownie-like batter-
pour into prepared dish.
In a separate bowl stir together (topping
ingredients): brown sugar & cocoa – sprinkle
over batter. Very slowly pour hot water over
dry mixture & batter (do not stir).
Bake 40-45 minutes.

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

Chicken Tortilla Soup

6 (6 inch) corn tortillas, divided
1 1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken
breasts, cut into bite-sized pieces
2 (14.5 oz., ea) cans chicken broth
1 C. thick/chunky salsa
1 C. frozen corn
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Cut tortillas into strips; toss with
1/2 tsp. oil & spread onto a rimmed
baking sheet. Bake 10-12 minutes until
crisp, stirring occasionally.
=
Finely chop remaining tortillas. Heat
remaining oil in large saucepan over
medium-high heat. Add chicken; cook &
stir 5 minutes. Add chopped tortillas,
broth, salsa & corn – bring to boil &
simmer on Medium-low heat 15
minutes. Serve topped with cheese &
tortilla strips. Serves 6

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

Salmon Foil Packets
(grill or oven)

4 salmon fillets (4-6 oz, ea)
1/2 lb. asparagus spears, trimmed
4 ears fresh corn (kernels sliced off)
1 red bell pepper, cut into 1″ pieces
4 T. butter, softened
1 tsp. minced garlic
2 tsp. minced fresh thyme
2 tsp. minced fresh parsley
1 tsp. lemon zest
salt/pepper, to taste

lemon wedges/chopped parsley,
for serving
=
Preheat grill to medium heat (OR)
Preheat oven 400 degrees F.
Tear off 4 large squares foil & spray
with nonstick cooking spray. Arrange
salmon, asparagus, corn & bell
peppers in center of each foil square.
In small bowl mix butter, garlic, thyme,
parsley, lemon zest, salt/pepper. Season
salmon fillets with salt/pepper, to taste.
Drop spoonfuls of butter mixture over
each salmon packet. Fold over foil to
seal the packets. Bake (or grill) 15-20
minutes until salmon is cooked through
& veggies are tender. Sprinkle with
parsley & serve with lemon wedges
Serves 4

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

Onion Baked Potatoes in Foil
(oven and grill methods)

6 medium potatoes
1 (1 oz) pkt. onion soup mix (28 g.,
approx)
2/3 C. margarine or butter

Preheat oven 400 degrees F.
Mix marg (or butter) & onion
soup mix together. Using a sharp
knife, make crosswise cuts into each
potato about 1/2 inch apart ( you
want to make 4-5 cuts in each potato,
stopping about 1/4 inch from bottom
of potato – DO NOT cut through to
bottom. Using a butter knife, add a
dab of marg. (or butter/soup mixture
between each slice, dividing evenly
between all slices in all potatoes. Wrap
each potato in foil & place on a cookie
sheet. Bake 40-45 minutes until a fork
easily goes through the potato. Makes 6

Grill Method:
Follow same directions for preparing
potatoes but bake on Medium-High
grill heat with lid down 30-40 minutes
until a fork easily goes through the
potatoes.

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

Crustless Quiche

1 T. butter
8 oz. cremini mushrooms, thinly
sliced
1 shallot, minced
2 C. loosely packed fresh spinach
kosher salt, to taste
ground black pepper, to taste
8 large eggs
1/4 C. whole milk
1/4 C. oil-packed sun-dried tomatoes,
finely chopped
1/4 C. freshly grated Parmesan cheese

Preheat oven 375 degrees F.
Spray a 8 or 9″ pie plate with
nonstick cooking spray.
In medium skillet over medium heat,
melt butter. Add mushrooms & cook,
undisturbed, 2 minutes. Stir & continue
to cook until mushrooms are tender &
golden, 5-6 minutes. Add shallot & cook
1 minute. Add spinach & cook until wilted,
1 minute more. Season with salt/pepper &
remove from heat. In large bowl whisk eggs,
milk, tomatoes, & Parmesan. Fold in
mushroom mixture & season again with salt/
pepper. Pour into prepared pan & bake 18-20
minutes, until eggs are just set. Let cool 3
minutes before slicing & serving.
Serves 6

(recipe: delish.com)
—————————

Crockpot Amish Cabbage Patch Soup

1 lb. ground beef
1 large onion, chopped
2-3 stalks celery, chopped (optional)
1 large green pepper, chopped
1 (14.5 oz) can kidney beans, drained/
rinsed
1/2 head cabbage, chopped
2 (14.5 oz, ea) cans beef broth
1 (14.5 oz) can diced tomatoes
1 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
=
Optional toppings:
shredded Cheddar cheese
sour cream
=
In skillet, cook ground beef; drain &
place in crockpot.  Add onion, celery,
green pepper, kidney beans & cabbage
to crockpot. In a bowl whisk beef broth,
tomatoes, salt/pepper, chili powder,
cumin & garlic powder – pour over crock
pot ingredients. Cover & cook on Low
6-7 hours (or high about 4).  Top with
optional toppings, if desired.
Serves 8-10

NOTE: Can be made on the stove in a
large stew pot.

(recipe: thesoutherladycooks.com)
——————————
Greek Yogurt Waffles

2 C. flour
2 eggs
1 3/4 C. milk
1/2 C. plain Greek yogurt
4 tsp. baking powder
1 tsp. vanilla
dash salt
1 T. sugar
=
Preheat waffle maker & spray with
nonstick cooking spray. In a large
bowl beat eggs until fluffy then add
remaining ingredients & mix until
just combined. Pour desired amount
of batter on hot waffle maker & cook
according to manufacturers directions.
Serving size will depend on size of
your waffle iron. Makes approx. 6

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

Blueberry Pudding Cake
(NOTE: this recipe bakes as it rises
to the top of a 8 X 8″ baking pan but,
once out of oven, deflates to about
half – that’s fine!)

1 pint fresh, ripe blueberries
(frozen will work, also)
1 tsp. cinnamon
1 tsp. lemon zest
juice from half a lemon
1 C. flour
3/4 C. sugar
1 tsp. baking powder
1/2 C. whole milk
3 T. melted butter
1 tsp. almond extract
1/3 C. granulated sugar
1 T. corn starch
1/4 tsp. salt
1 C. boiling water

Preheat oven 350 degrees f.
Liberally butter a 8 X 8″ baking dish.
In a bowl toss blueberries with
cinnamon, lemon zest & juice – pour
into prepared pan. In medium bowl
whisk flour, 3/4 C. sugar & baking
powder. Whisk in milk, melted
butter & almond extract – pour evenly
over blueberries. In small bowl  mix
1/3 C. sugar with cornstarch & salt –
sprinkle over batter. Pour 1 C. boiling
water into pan OVER batter & place
in oven. Bake 30-40  minutes until a
toothpick inserted into center comes
out clean – but there is still blueberry
sauce at the bottom. Serves 4-6

(recipe: afamilyfeast.com)

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

I started a second dusty rose colored baby blanket
and, after having knit a good 1 1/2 feet (approx)
noticed I had made a mistake a good 10 rows
down – decided I’d rip it down to that and fix it.
Well . . . that was not a good idea, ended up just
ripping entire project up and am now looking
for a better pattern for that yarn. (I really liked
the look of the pattern – it was only 2 rows, BUT
it was almost ‘too easy’ – too easy to make
mistakes and too hard to fix them! I know there’s
other patterns out there just waiting for me to
find them!

Words from GRAMMIEPAMMIE: Keep your
chin up, stay warm, remember to get some
rest, remember to drink water regularly, and
do something that makes YOU happy!

Hugs;

Pammie

PS: Gas prices dropped 10 cents – to $1.99/9 – yay!

Entering into January

“Love is looking out for your friends”

TUESDAY, JANUARY 8

Here we are into the first full week of January – it’s gloomy & raining out but (YAY!) no snow! It seems almost strange to not have a bunch of ‘things that have to be done’ hanging over my head (not that I’m complaining, mind you!). Tonight is my Knit/Crochet group’s first ‘official’ meeting – I changed our day because I really didn’t think many would like to come out New Years Day (not that I was worried about the drinking factor – just didn’t think they’d want to ‘go out’). It probably threw a couple people off (we meet bi-weekly) -TURNS OUT WE HAD 20! but we’ll get ‘back in the swing of things’ very soon. I love meeting with ‘my ladies’ – no matter if there’s only a few or an entire ‘bunch’, it’s always a fun time of lots of laughter, tips/sharing with each other (almost the same with the Weds. morning Library group). It’s nice to be able to do something you love (knitting/creating with yarns) and share that with others who feel the same way. Just noticed today that I’m almost done with the ‘use up blue yarns’ blanket; didn’t really think I was that far along! (This is almost a copy of one I did in the Summer for a friend – same colors of yarns. It’s nice to be able to create a baby blanket using up smaller bits of yarn and still come out with something nice.)

(Going nuts here – computer is ‘doing it’s old thing again’- I copy & paste, it transfers to blog page in SUPER TINY print! UGH!

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

(Today: January 10th, Thursday – 2 days after above – it works again!) Spoke too soon; one recipe goes in fine, next one the title is good, recipe is in tiny print – UGH!)

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

Garlic Brown Sugar Chicken

2 T. butter
4 T. minced garlic
1 lb. boneless chicken tenders
6 T. brown sugar
salt/pepper, to taste

In skillet over medium-high heat, melt butter.
Add garlic & cook 2 minutes to brown it.
Season chicken with salt/pepper & add to pan.
Cook chicken 3 minutes on each side or until
no longer pink in middle. Sprinkle brown sugar
on top & heat until melted completely.
Serves 4

NOTE: cooking time may vary depending on
size of chicken tenders

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

Chunky Chocolate Jam Bars

1 1/2 C. flour
1 C. packed light brown sugar
1 tsp. baking powder
1 C. butter, softened
1 1/2 C. quick-cooking oats
1/2 C. flake coconut
1/2 C. chopped pecans, toasted
5 oz. semi-sweet chocolate,
coarsely chopped
1 (12 oz) jar raspberry jam

Preheat oven 350 degrees F.
Spray bottom of a 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl mix flour, sugar &
baking powder until blended. Cut
in butter using pastry blender or
2 knives, until mixture resembles
coarse crumbs. Add oats, coconut &
nuts – mix well. Press half mixture
onto bottom of prepared pan & sprinkle
with chopped chocolate. Top with jam
& remaining crumb mixture. Bake
25-30 minutes until ligthly browned.
Cool completely before cutting into
bars. Makes 32 servings

(recipe: kraftrecipes)
———————————–

Northwoods Pie (savory dish)

2 lb. ground beef
1 small onion, diced
1 lb. maple bacon
2 (28 oz, ea) cans Bush’s Maple Cured Bacon
Baked beans
4 C. shredded mozzarella cheese
salt/pepper, to taste

Preheat oven 350 degrees F.
In large skillet brown ground beef & onion;
season with salt/pepper – drain excess
grease. In same pan, fry bacon until half-
way done (about 5 minutes on each side).
Season with salt/pepper & place cooked
bacon on paper towels to absorb excess
grease. In bottom of a 9 X 13″ baking pan
layer half the ground beef. Layer one can
baked beans on top. Next, layer 2 C. cheese &
half the partially cooked bacon. Continue
with same layers: ground beef, beans, cheese &
bacon. Cover with foil & bake 30 minutes until
cheese is melted & dish is bubbly. Serves 12

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

Crockpot Turkey Sausage
Soup w/veggies

1 (19.5 oz) pkg Italian turkey
sausage links, casings removed
3 large tomatoes, chopped
1 (15 oz) can garbanzo beans
(or chick peas) drained/rinsed
3 medium carrots, thinly sliced
1 1/2 C. cut fresh green beans,
cut into 1″ pieces
1 medium zucchini, quartered
lengthwise & sliced
1 large sweet red or green pepper,
chopped
8 green onions, chopped
4 C. chicken stock
1 (12 oz) can tomato paste
1/2 tsp. seasoned salt
1/3 C. minced fresh bacil

In large skillet over medium heat
cook sausage 8-10 minutes until no
longer pink, breaking up into crumbles.
Drain & transfer to crockpot. Add
tomatoes, beans, carrots, green beans,
zucchini, pepper & green onions, In
large bowl whisk stock, tomato paste &
seasoned salt – pour over veggies. Cover
& cook on Low 6-8 hours until veggies
are tender. Just before serving, stir in
basil. Serves 10 (3 1/2 quarts)

Freezer option:
Freeze cooled soup in freezer containers.
To use, partially thaw in fridge overnight.
Heat through in a saucepan, stirring
occasionally & adding a little stock if
needed.

(recipe: tasteofhome.com)
———————————

Baked Chicken & Spinach Spaghetti

1 lb. uncooked spaghetti
4-5 oz. fresh baby spinach, chopped
2 C. cooked, shredded chicken
2 (15 oz, ea) jars Alfredo pasta sauce
1 (15 oz) tub ricotta cheese
1/4 C. sour cream
2 C. mozzarella cheese
1 egg
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. Cook
spaghetti until just tender, 6-8
minutes; drain & return to pot.
Stir spinach into warm spaghetti
followed by chicken & Alfredo
sauce – mix well. Spread half of
mixture into prepared pan. In
medium bowl stir ricotta, sour cream,
1 C. mozz cheese, egg, garlic, basil,
oregano, salt/pepper. Spread mixture
on top of mixture in pan & top with
remaining spaghetti – sprinkle top
with remaining mozz. cheese. Bake
20-25 minutes until golden & bubbly.
Let stand 5 minutes before serving.
Serves 8

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

Sauteed Zucchini & Tomatoes

1 T. canola oil
4 small zucchini, sliced, about 4 C.
1 (14.5 oz) can stewed tomatoes,
undrained
1/4 tsp. salt
1/8 tsp. black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes until tender, stirring
occasionally. Add undrained
tomatoes, salt/pepper to skillet;
break up tomatoes with a spoon &
cook 2 minutes until hot. Serves 4

(recipe: readyseteat.com)
—————————–

Snickerdoodle Poppers

1 1/4 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 C. milk, room temp.
1/4 C. plain yogurt, room temp.
1/4 C. granulated sugar
3 T. butter, melted
vegetable oil, for frying

Coating:
2/3 C. granulated sugar
1 1/2 – 2 tsp. cinnamon

Filling:
1 box instant vanilla pudding mix
4 oz white chocolate

Combine 2/3 C. sugar & cinnamon –
set aside. In small bowl whisk flour,
baking powder & salt. In medium
bowl whisk milk, plain yogurt, sugar &
melted butter. Stir in dry ingredients &
mix just until combined.

In medium pot heat about 2 inches oil
to 350 degrees F.

Roll out about 1/2 T. dough into a ball
using your hands (roll gently) & place
ball into oil – fry until golden brown,
flipping when golden to cook evenly
on both sides. Work in small batches
because you have to work fast. Transfer
baked balls onto a paper towel-lined
plate to drain, then roll in cinnamon-
sugar mixture. Repeat with remaining
dough.
Prepare instant pudding mix & mix into
melted white chocolate. Transfer it
to a pastry bag with filling tip (or use
a zip lock bag with one corner trimmed).
Using a filling tip – poke poppers going
about halfway in, then squeeze in filling.
(If using ziplock bag, use a sharp/pointed
item like a chopstick to poke the holes,
then fill).
Makes 30

(recipe: omgchocolatedesserts.com)

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

It’s Thursday, my ‘day off’ – yesterday was
super busy/crazy – so glad I have today to
rest/relax/recoup! The weather is finally
Michigan/January: in the low 20’s, really
chilly/windy with light snow (nothing – yet-
to worry about, just a light dusting).

Gas prices JUMPED yesterday: I went to the
Library knit group & stopped to get gas just
before; price I paid was $1.94/9 – 2 hours
later that same place was registering: $2.09/9
that’s a FIFTEEN cents a gallon jump! (I had read
on Facebook that the prices would probably go
back up to the $3.00 range soon – guess they
were right!

Need to go for a small grocery shopping today –
low on the ‘staples’: bread & milk. Not sure yet
what’s for dinner – thinking Salmon patties &
homemade garlic mashed potatoes. We’ve gotten
in to a kind of ‘new thing’ around my house – at
Christmas I made a huge spinach/mixed greens
Greek-type salad (sliced tomatoes, sliced green
peppers, sliced cucumber, sliced red onion, Feta
cheese & slivered almonds) – it was a HUGE hit
and so we’ve kind of carried that on since then.
I’m able to get these really big rectangular boxes
of mixed greens so I take half out & put them in
a zip lock bag for later then construct the salad
in that box. When it gets low, I just add more
greens & ingredients – works really well and ALL
of my family here have been hitting it, even
youngest son who NEVER eats veggies! Amazing!
I like it because it’s a quick fix if I’m hungry! (By
the way, still working on ‘the diet’ – lost 16 lbs.
and am down to 169 lbs – don’t remember WHEN
I was that low before! Diabetic numbers are good,
too.)

Anyway, now that the blog IS working I’d better
send this one out. Finished the “Use up the blue
yarns” blanket:

The colors didn’t photograph well – at the bottom there’s blue/green/white variegated yarn then a medium blue, then more variegated, etc. Oh well –

I just started another blanket in pinks (same idea/different pattern but with white lines dividing the colors)

Have a GREAT day – remember to REST & stay WARM!

Hugs;

Pammie

Decorations DOWN – YAY!

My husband helped me take the tree off the baby grand piano; my job was to de-construct it & put it all back in the box. This year I came up with a GREAT solution to the base coming off right during our lifting the tree – happens EVERY year! This year I used Gorilla tape & taped the base to the stand – YES-it worked! I was a bit surprised that the taking-down of all the decorations yesterday went much smoother and faster than putting them all up. All that remains is waiting for youngest son to wake up so I can put the tree & lights away (storage is in his room).

Other things that happened:  Middle son turned 30 yesterday.

(for some reason I did a horrible job of writing this time, but it’s his favorite: double chocolate brownies, so he didn’t care.

Finished the PEACH colored baby afghan for Crisis Pregnancy centers – in the photo it looks kind of pink; couldn’t seem to get the colors adjusted but you get the idea.

I found a circa-1940’s scarf pattern on line and decided it would make a great baby afghan pattern; funny thing is: it seems VERY familiar! It’s VERY close to a scarf/afghan pattern I learned many MANY years ago while working All Nights at the phone company! The pattern I found on line calls for 10 rows – I started on row 10 and really didn’t like how it broke up the flow of the pattern so I did my own ‘adjusting’ – now it ‘flows’ like the pattern above, no breaking up after so many rows! I found a really nice, soft ‘dusty rose’ colored yarn at Meijers so that will be my next ‘new’ project (still working on the ‘use up extra yarns’ afghan – about 3/4ths done with that one).

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

Crackerbarrel Fried Apples

2 C. apple juice, plus 1/2 C. apple juice
4 large Golden Delicious apples,
with peel on, cut into 1/2″ wedges
3 T. cornstarch
1 tsp. apple pie spice
4 T. sugar

In medium skillet combine 2 C.
apple juice & sliced apples – simmer
gently until apples are fork-tender
but not mushy, turning apples
frequently. Remove apples from juice
using a slotted spoon & place in an
oven-safe dish. In a blender combine
remaining 1/2 C. apple juice, cornstarch,
apple pie spice & sugar – blend a few
seconds until smooth. Whisk mixture
into hot apple juice in skillet & cook,
stirring constantly on medium-high
heat until it bubbles & becomes
thickened & smooth. Pour thickened
mixture over apples & serve.

(recipe: americantimesfood.com)
——————————
Crockpot French Onion Soup

3 large yellow onions, sliced thin
3 T. butter
2 T. brown sugar
2 T. Worcestershire sauce
2 T. garlic, minced
64.5 oz. beef broth (Six 10.75 oz, ea)
cans
1 whole bay leaf
1 sprig fresh thyme (or 1 tsp. dried)
=
6 slices French bread, sliced
1 C. Swiss cheese, shredded
1 C. Parmesan cheese, shredded
=
In medium skillet add butter, sliced
onions & brown sugar – saute until onions
become translucent & caramelized. To
a 4 qt. crockpot (or larger) add onions,
beef broth, garlic, bay leaf & thyme.
Cover & cook 4-5 hours on Low.

To serve:

Turn on oven broiler
Add soup to ovenproof bowls & top with
1-2 slices French bread; top with both
cheeses. Place bowls on a cookie sheet &
place under broiler 1-2 minutes until
cheeses are melted & bubbly. Serves 6

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

Cheesy Ham Bubble Bakes

1 (6 oz) pkg. (Oscar Mayer) smoked
ham, chopped
3/4 C. shredded Cheddar cheese
1 (12 oz) can refrigerated buttermilk
biscuits (10 biscuits)

Preheat oven 350 degrees F.
Spray 8 muffin cups with nonstick
cooking spray.
In large bowl combine ham & cheese.
Cut each biscuit into 4 pieces & add to
ham mixture – mix lightly then spoon
into muffin tins. Bake 20 minutes until
puffed up & golden brown. Cool 10
minutes before removing from pan.
Serve warm. Makes 8

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

Make-Ahead Eggs Benedict Toast Cups

6 English muffins, split
1 envelope hollandaise sauce mix
12 slices Canadian bacon, quartered
1 tsp. black pepper
1 T. olive oil
6 large eggs
1 T. butter

Preheat oven 375 degrees F.
Spray 12 muffin tin cups with
nonstick cooking spray.
Using a rolling pin, flatten muffin halves
& press into muffin cups. Bake until
lightly browned, about 10 minutes.

Prepare hollandaise sauce accordg. to
pkg. directions; cool slightly. Sprinkle
bacon with black pepper. In large skillet
cook bacon in oil over medium heat until
partially cooked but not crisp. Remove
to paper towels to drain. Divide bacon
among muffin cups. Wipe skillet clean.

Whisk eggs & 1/2 C. cooled hollandaise
sauce until blended. In same skillet, heat
butter over medium heat. Pour egg mixture
into skillet; cook & stir until eggs are
thickened & no liquid egg remains. Divide
egg mixture among muffin cups & top
with remaining hollandaise sauce. Bake
8-10 minutes until heated through. Serve
warm. Makes 12

Overnight Option:
Refrigerate unbaked cups, covered,
overnight. Bake until golden brown,
10-12 minutes.

Freezer Option:
Cover & freeze unbaked cups in muffin
tin until firm. Transfer to an air-tight
container & return to freezer. To use,
bake cups in tin as directed, increasing
time to bake to 25-30 minutes. Cover
loosely with foil, if needed, to prevent
overbrowning.

(recipe: tasteofhome.com)
———————————-
Ground Beef Barley Soup

2 qts. water
2 meaty beef soup bones
2 beef bouillon cubes (or 2 tsp.
beef bouillon granules)
1 lb. ground beef
1/4 to 1/2 C. medium pearl barley
1 large carrot, diced
1 small onion, chopped
3-4 medium potatoes, peeled/
diced
2 tsp. garlic salt
1 tsp. onion powder
2 tsp. dried parsley
1 tsp. salt
1 tsp. black pepper

In large Dutch oven bring water &
soup bones to a rapid boil; add
bouillon. Stir in ground beef in
small amounts – reduce heat.
Cover & simmer 1 1/2 hours until
meat comes off bones easily. Remove
bones. Strain broth; cool &
chill – skim off fat. Remove meat from
bones; dice & return to broth along
with remaining ingredients – bring to
a boil Reduce heat; cover & simmer
about 1 hour or until vegetables are
tender. Serves 10-12 (about 2 qts)

(recipe: tasteofhome.com)
———————————

Asian Chicken Thighs

5 tsp. olive oil
5 bone-in chicken thighs,
skins removed
1/3 C. water
1/4 C. packed brown sugar
2 T. orange juice
2 T. soy sauce
2 T. ketchup
1 T. white vinegar
4 cloves garlic minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. Chinese 5 spice powder
2 tsp. cornstarch
2 T. cold water
sliced green onions (garnish)

Cooked rice to serve 5

In large skillet heat oil over medium
heat; add chicken & cook 8-10
minutes per side until golden brown.
In small bowl whisk water, brown sugar,
orange juice, soy sauce, ketchup, vinegar,
garlic, pepper flakes & 5-spice powder –
pour over chicken. Bring to boil, reduce
heat & simmer, uncovered, 30-35 minutes
until chicken is tender, turning chicken
occasionally. In small bowl mix cornstarch
& cold water until smooth – stir into pan &
bring to boil. Cook & stir 1 minute until
sauce is thickened. Sprinkle top with green
onions, if desired. Serve with cooked rice.
Serves 5

(recipe: tasteofhome.com)
—————————–

Toasted Almond/Coconut Cream
Poke Cake

1 (2 layer size) white cake mix (plus
all ingredients needed on box to make
cake
1 tsp. almond extract
1 box coconut cream instant pudding mix
(use directions for ‘pie filling’)
1 (8 oz) tub Cool Whip, thawed
1/2 C. toasted coconut
1/4 C. tasted sliced almonds

Prepare cake as per box directions but
add the 1 tsp. almond extract with
wet ingredients. Bake in a sprayed
9 X 13″ baking pan & bake as per
pkg. directions for that size pan.
When baked, remove from oven &
cool 15 minutes. Using the handle of
a wooden spoon, poke holes on top
of cake (about 6 holes across/10 holes
down) with holes about 1 inch apart.
Beat pudding mix & milk in small bowl
1 minute; pour over top of cake & press
mixture into holes. Cover & refrigerate
4 hours (the longer, the better). Frost
top of cake with Cool Whip before
serving & cover top with toasted
coconut & toasted almonds.
Serves 12

(recipe: bakeatmidnite.com)

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

Woke up to a light dusting of frost – it’s all gone
and the sun is shining brightly! LOVE the sunshine!
It always seems to charge my energy and give me
more ‘get up and go’, if you know what I mean!
Tomorrow starts a new week – finally back to my
‘old’ schedule of knit groups, special needs group,
babysitting, church/choir – it’s been a nice, peaceful
time of rest but I’m ready to learn new choir songs,
meet with my knit ladies and get back to ‘my’ normal!

Hope things are going well with you, also!

Hugs;

Pammie

and we’re OFF and RUNNING!

Good morning to a NEW YEAR! Hope you all had a good evening and are rested – ready to start a new day AND a NEW YEAR! (ours was, as I predicted) very quiet; husband & I enjoyed some chilled shrimp at  midnight then promptly went to bed!

I decided, to start out the new year, I’d post some BREAKFAST recipes for you (probably should have posted those a few days ago so you’d have something special to prepare for today – oh well . . . sorry)

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

Glazed Choc. Chip Orange Bread

3 C. flour
3/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. chocolate chips
zest of 1 large orange
1 large egg
1/4 C. orange juice
1 C. buttermilk
1/2 C. vegetable oil

Glaze:

1 C. powdered sugar
1-2 T. orange juice
orange zest – as much as you
want

Preheat oven 350 degrees F.
Line bottom of a 9 X 5″ loaf pan
with parchment paper & spray
the sides of the pan with nonstick
cooking spray. In large bowl whisk
flour, sugar, baking powder, baking soda,
salt, orange zest & choc. chips. In another
bowl whisk egg, orange juice, buttermilk
& oil – pour wet ingredients into dry &
mix until just combined – do not over-mix.

(NOTE: cover baking loaf with foil
half-way through baking time to prevent
the bread from browning too much.)

Pour batter into prepared pan. Sprinkle
extra choc. chips on top & bake 50-60
minutes until a toothpick inserted into
center of loaf comes out clean. Allow
to cool completely in pan on wire rack
before removing & glazing.

Glaze:
In medium bowl whisk powdered sugar &
orange juice – add more juice, depending
on how thick you’d like the glaze – whisk
in zest then drizzle over cooled bread.

Bread will stay fresh in an air-tight
container at room temp. or refrigerated
for up to 5 days. It also freezes well for up
to 3 months. Thaw overnight in fridge.

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

Crockpot Biscuits & Gravy Casserole

1 tube large refrigerator biscuits (8 count),
cut into quarters
1 lb. breakfast sausage
2 T. butter
4 T. flour
3 C. milk
salt/pepper, to taste

In bottom of a crockpot place 6
biscuit quarters. Cover & cook on
High while making gravy.
Gravy:
In large saucepan over medium-
high heat, brown breakfast
sausage until cooked completely.
Do not drain; add butter to browned
sausage, stir into meat until melted.
Stir in flour, 1 T. at a time – dissolve
completely & cook an additional
minute. Slowly pour milk into mixture,
1/2 C. at a time; stir continually until
it begins to bubble & all milk is
completely incorporated. Continue
stirring 1 minute after it begins to
bubble – remove from heat & pour
over cooking biscuits. Top gravy
with remaining biscuit quarters.
Cover & cook on High 2 hours.
Serves 8

(recipe: beyerbeware.net)
——————————–
Crockpot Scrambled Eggs/Sausage &
Green Chilies
(overnight recipe)

5 T. butter, divided
2 T. corn starch
2 C. milk
1/4 tsp. salt
1/4 tsp. black pepper
8 oz. cream cheese
12 medium eggs (or 10 large)
1 lb. pork sausage
1 (4 oz) can green chilies
1 tsp. seasoning salt

In saucepan over medium heat
combine milk & corn starch, whisking
until smooth. Add 2 T. butter & the
cream cheese; continue stirring
1 minute until boiling – remove from
heat & add salt/pepper. Brown pork
sausage in a skillet, adding chilies at
the end of cooking; drain & remove
to a plate. Place eggs in a large bowl &
whisk thoroughly, until yolks are well
combined. Whisk in seasoning salt.
Melt remaining 3 T. butter in skillet
over medium heat; pour in eggs &
cook 1-2 minutes, gently pushing eggs
off bottom to allow more liquid to be
spread around. DO NOT scramble
the eggs too much. When eggs are
nearly cooked (with little moisture
left) remove pan from heat. Combine
sausage & green chilies. (EITHER):
pour cream sauce over top OR pour
eggs into the sauce. Fold sauce into
eggs, breaking up any large egg
pieces to spread eggs through the
sauce. Taste & adjust salt/pepper,
as needed. Spray insides of crockpot
generously with nonstick cooking
spray & spread eggs in crockpot.
Let cool, then cover & refrigerate
overnight.
Serves 6

Next day:
Cook on High 2 hours.

NOTE:
Can be cooked in oven for 30 minutes
on 300 degrees F.

(recipe: beyerbeware.net)
—————————–
Make Ahead Ham & Cheese Quiche
(overnight recipe)

1 lb. deli ham
1 C. shredded mozzarella cheese
1 C. shredded Cheddar (or Colby
Jack) cheese
4 eggs
8 oz. whipping cream
1 frozen deep-dish pie crust

In medium bowl lightly beat eggs
& whipping cream until yolks are
blended into cream; add ham &
cheese – mix well. Cover in a bowl
& refrigerate overnight.
=
Preheat oven 350 degrees F.
Pour eggs/ham/cheese mixture
into pie crust & bake 40 minutes
or until lightly golden brown. Serve
hot or at room temperature.
Serves 6

(recipe: theseoldcookbooks.com)
———————————-
Easy Cheesy Spinach Bake

4 eggs
1 (16 oz) tub cottage cheese
1 (10 oz) pkg. frozen chopped
spinach, thawed/well drained-
squeezed
1 C. shredded mozzarella cheese
1/2 C. real bacon bits
1/2 C. green onion slices
1/2 of a medium red pepper, cut
into thin strips

Preheat oven 350 degrees F.
Spray a 9″ pie plate with
nonstick cooking spray.
In large bowl beat eggs lightly;
add all remaining ingredients
except red peppers – mix well;
pour into prepared pan. Bake
40 minutes until center is set.
Top with peppers.
Serves 8

NOTE: can also be prepared
in a 9 X 13″ baking dish – bake
30 minutes until center is set
then cut into squares

(recipe: kraftrecipes.com)
————————————–
Overnight Tex/Mex Tortilla
Brunch Bake

5 whole wheat (10 inch) tortillas,
cut into 1-inch wide strips
1 lb. hot Italian sausage (casings
removed) cooked/drained
2 1/2 C. (Kraft) finely shredded
Cheddar – Pepper Jack cheese
8 eggs
1/2 C. milk
1 (4 oz) can chopped green chilies,
undrained
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. paprika
2 C. grape tomatoes, halved

In a 9 X 13″ baking dish sprayed
with nonstick cooking spray, layer
half EACH:
tortilla strips
sausage
cheese
Repeat layers. In large bowl whisk
eggs, milk, chilies, garlic powder,
cumin & pepper until blended –
pour over ingredients in baking
dish. Sprinkle top with paprika &
refrigerate overnight.
=
Preheat oven 350 degrees F.
Spread tomato halves over casserole &
bake (uncovered) 45-50 minutes until
center is set & edges are lightly browned.
Serves 10

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

Cinnamon Sugar Popovers

3 eggs, room temp.
1 1/2 C. flour
1/4 C. sugar plus 1 T.
2 T. butter, melted
1 tsp. vanilla
1 1/2 C. milk
1/4 tsp. salt
1 tsp. cinnamon

Preheat oven 450 degrees F.
Spray a muffin pan (or popover pan)
with nonstick cooking spray. In bowl
whisk eggs & milk until foamy then
add vanilla. Add flour, salt & 1 T. sugar –
whisk until just combined & moist
(do not overmix). Fill pan cups with
batter (approx. 3/4th full each).
Bake 20 minutes. Reduce oven
temp. to 350 degrees F. & bake
15 minutes until brown & dry to
the touch. Immediately & carefully
remove from pan. In small bowl
mix 1/4 C. sugar & cinnamon –
brush tops of warm popevers
with melted butter then sprinkle
with cinnamon/sugar mixture.
Makes 12

NOTE: If you use a muffin pan you
will get more (& smaller) popovers
than if you use a popover pan. If you
use a popover pan, you get approx.
6 larger popovers

(recipe: ourtableforseven.com)


Coffee Butter Cake

1 box (Duncan Hines) Butter Cake mix
1/2 C. butter, melted
1/2 C. prepared coffee
1/2 C. liquid coffee creamer, half & half
or heavy cream
4 eggs
1 (3.4 oz) box instant vanilla pudding mix
1 heaping Tablespoon cocoa powder

Coffee Butter Sauce:

3/4 C. sugar
1/2 C. butter
1/4 C. prepared coffee
1-2 tsp. vanilla

Preheat oven 350 degrees F.
Spray insides of a Bundt pan with
nonstick cooking spray. Place all
cake ingredients in large bowl &
beat using elec. mixer until fully
incorporated & no lumps, scraping
down sides of bowl – about 2 minutes.
Pour batter into prepared pan & spread
evenly. Bake 40-45 minutes until a
toothpick inserted near center comes
out clean. Remove pan from oven &
cool in pan 10 minutes.

Sauce:
Place all sauce ingredients in large bowl
or saucepot. (If using bowl, microwave
at 30-second intervals, stirring after each,
until butter is melted & sugar is dissolved).
If using saucepot, cook over medium-low
heat, stirring constantly, until butter is
melted & sugar is completely dissolved. Using
a wooden skewer or fork – poke holes all over
top of cake while still in Bundt pan. Pour hot
sauce over cake & allow to cool completely
before turning cake onto a serving platter.
Garnish each pieces with whipped cream &
a sprinkling of cocoa powder or chocolate
shavings, if desired.

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

Woke up this morning to warmer
temperatures – all snow is gone!
(It did rain for most of yesterday
so there’s that . . . ) Looking at the
week our temps are mostly in the
30’s (which is typical for this time
of year here in Michigan); doesn’t
look like there’s snow on the near
horizon (a few 20% chance of snow
showers during week – those don’t
scare me).

Hope you have a GREAT first day of
the New Year!

Hugs;

Pammie

 

Nice and quiet – strangely so…

Of all the Christmases I’ve lived through, this had to be the most ‘unusual/quiet’ one I’ve had. Middle son has moved to his girlfriend’s (plus he had to work 2-10 p.m.) so we didn’t see him at all. Youngest spent the entire day & night sleeping! Husband & I had fun in the kitchen cooking; he had the local radio station on so the house was full of ‘fun’ Christmas songs while we peeled & chopped potatoes for his Garlic Mashed Potatoes. Our original time for Christmas Dinner at oldest son’s was supposed to be 3 p.m. but he texted saying they were running late and would we mind if it was 4:30/5 p.m.? NOT AT ALL! Gave us more time! Dinner at their house was VERY small & quiet as well; her parents didn’t come (not exactly sure why – something about their new puppy couldn’t be left alone . . . that was the story at Thanksgiving also – I don’t know, just felt bad for oldest son’s girlfriend, as she would have liked to have her parents there also.) As it was it was his family (4) and husband & I (2) – let’s just say we had WAaaaaaay too much food! I made a huge spinach salad that would have fed at least 8; his Prime Rib was wonderful along with his grilled Asparagus with Balsamic Wine reduction – tons of food and (of course) we all over-ate! LOTS of leftovers for the next few days, for sure!

Lots more recipes to share – I guess I should insert here (as I do every few months) The recipes on my blog (for the most part) are NOT my recipes – at the end of the recipes is the site link for the originator of said recipe. The recipes I post are ones that sound really tasty to me and, hopefully, somewhat easy to put together, too.

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

Cookie Dough Fudge

1 stick butter, softened
3/4 C. sugar
1 tsp. vanilla
1 C. flour
1 tsp. kosher salt
1 1/4 C. mini chocolate chips,
divided
1 (14 oz) can sweetened condensed
milk
1 1/2 C. white chocolate, melted

Spray a 8 X 8″ baking pan with
nonstick cooking spray & line with
parchment paper. In large bowl using
elec. mixer, beat butter, sugar & vanilla
until smooth. Add flour & salt; beat
until combined. Stir in 1 C. mini choc.
chips. In another large bowl mix sweeten’d
cond. milk & melted white chocolate – fold
into cookie dough mixture & pour into prepared
pan – top with remaining 1/4 C. mini choc. chips.
Refrigerate until fudge is firm – about 2 hours.
Remove from pan by lifting edges of parchment
paper then cut into squares. Makes about 15
squares.

(recipe: delish.com)
——————————-
Crockpot Potato Cheese Soup
(4 ingredients!)

2 (28 oz, ea) bags frozen Potatoes O’Brien
(shredded/or diced potatoes w/ onions & peppers)
2 (32 oz, ea) boxes chicken broth
2 (10 oz, ea) cans cream of chicken soup
2 (8 oz, ea) pkgs. cream cheese, cut into
chunks.

Place potatoes, broth cream cheese chunks
& soup in crockpot. Stir, cover & cook on High
2 hours (or Low 3 hours). Stir well before
serving. Serves 12-15 (generously)

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

Greek Feta Dip

12 oz. feta cheese
1 C. Greek yogurt
1 (8 oz) pkg. cream cheese,
softened
1/4 C. olive oil, plus more
for drizzling
juice & zest of 1 lemon
kosher salt
pinch crushed red pepper flakes
2 T. freshly chopped dill,
plus more for garnish
1/2 C. chopped cucumber
1/2 C. halved cherry tomatoes

Pita chips, for dipping

In large bowl using elec. mixer, beat
feta cheese, Greek yogurt, cream cheese,
oil, lemon juice & zest until fluffy & combined.
Season with salt & red pepper flakes; stir in dill.
Transfer dip to a serving bowl & top with chopped
cucumber, tomatoes, dill & a drizzle of oil. Serve
with pita chips. Serves 8

(recipe: delish.com)
——————————

Bundt Cake Breakfast

1 C. cooked/diced ham
2 c. tater tots, still frozen
12 eggs, whisked
1 can (8) Pillsbury Grands biscuits,
diced – still raw dough
2 C. shredded Cheddar cheese
1/4 C. milk

Preheat oven 400 degrees F.
Spray a bundt pan with nonstick
cooking spray. Mix all ingredients
together & pour into prepared pan.
Bake 45 minutes; remove from oven
& lay a serving plate on top of Bundt
pan. Invert pan so that breakfast is
now on the serving plate. Serve warm.

NOTE from poster: you can use any meats
or veggies; the key is not to add too much
bread – tater tots add just the right amount
of potatoes – they shred up & you would
think they were hash browns without making
it dense.

(recipe: americantimesfood.com)


Chicken Pot Pie SOUP!

3 chicken breasts, cut into small
chunks
3 carrots, peeled/chopped into
chunks
3 medium potatoes, peeled/chopped
small chunks
2 stalks celery, chopped
pinch salt/pepper
2 sprigs fresh thyme (or 1 tsp. dried)
3 1/2 C. chicken stock OR (3 1/2 C. water +
3 bouillon cubes)
3 T. unsalted butter
1 large onion, finely chopped
1/2 C. minus 1 T. flour
1 1/4 C. milk
juice of 1 lemon
1 small bunch fresh thyme

In large pot add chicken, carrots,
potatoes, celery, salt/pepper,
thyme & stock – bring to boil &
allow to simmer 15 minutes –
turn off heat. When nearly cooked,
in another saucepan add butter &
onions – heat on medium heat – cook
5-6 minutes until soft. Add flour into
onions & stir to form a creamy paste,
cook, stirring, 1 minute then add a
ladle of stock from chicken broth
(try to get mostly stock, not chicken/
veggies). Whisk, adding stock, until
you have ladled out most of stock
from chicken pan (leaving chic &
veggies behind). Pour milk into sauce
mixture; heat through while stirring
with whisk. (Sauce should thicken slightly
as it’s heating). Once sauce is almost
boiling (do NOT let it boil); pour it back
into pan with chicken & veggies. Bring
heat to almost boiling & add in half of
lemon juice – stir & taste – add rest of
lemon juice if needed. Season with salt/
pepper & top with a sprig of fresh thyme
before serving. Serves 5-6

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

Cheesy Mushroom & Broccoli
Casserole

3 T. butter
2 T. flour
1/2 lb. Shiitake or Baby Bella
mushrooms, sliced
1/4 C. onions, chopped
2 cloves garlic, finely chopped
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 1/2 C. heavy cream
1/2 C. chicken stock
1 (10 oz) box frozen chopped
broccoli, thawed/drained
2 C. shredded Cheddar-Monterey
Jack blend cheese
3 C. cooked rice
salt/pepper

Preheat oven 425 degrees F.
Butter a 1 1/8 qt. oval casserole
dish. In large pot, melt 3 T. butter
& flour over medium heat until
golden in color, making a quick
roux. The roux should resemble
the color of peanut butter. Add
mushrooms, onion, garlic, garlic
powder, cayenne pepper, heavy
cream & chicken stock. Add
broccoli, 1 C. cheese & rice.
Season with salt/pepper, to
taste. Pour into prepared dish &
top with remaining cheese. Bake
until cheese is melted & golden,
about 20 minutes.
Serves 6-8

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

Tomato & Shrimp Pasta

1 lb. medium shrimp, peeled/deveined
8 oz. spaghetti, uncooked (or any pasta
you desire)
1 clove garlic, finely minced
4 medium tomatoes, cored/seeded &
cut into 1″ pieces
2 T. coarsely chopped fresh basil
3 T. olive oil, divided
1/2 C. shredded Parmesan cheese
pinch red pepper flakes
salt/pepper, to taste

Cook pasta accordg. to pkg. directions;
drain. Heat 1 T. oil in large, deep skillet.
Add shrimp & garlic – cook until shrimp
turns pink. Add tomatoes, basil, remaining
2 T. oil, pepper flakes, salt/pepper. Toss,
gently heating tomatoes but not cooking
them. Remove from heat & toss in cheese.
Serves 4

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

Chunky Monkey Brownies

2 C. flour
1 1/2 C. brown sugar, packed
1/2 C. granulated sugar
2 sticks (1 C.) unsalted butter, softened
2 large eggs
1/4 tsp. salt
2 tsp. vanilla
1/2 C. banana (mashed with a fork-
about 1 medium)
10 oz. Hershey’s semi-sweet chocolate
baking melts (or 12 oz. semi sweet
chocolate chips)
1/4 C. chocolate chips (for topping)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. In a bowl mix butter, eggs,
sugars, salt & vanilla using elec. mixer
until well mixed. Stir with a wooden spoon
to combine:flour, mashed banana & baking
melts/chips; spread into prepared pan &
smooth top evenly Sprinkle choc. chips
on top. Bake 30-40 minutes until lightly
golden brown & a toothpick inserted in
center comes out clean. Cool completely
in pan before cutting into bars.

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

Candied Pecans
(6 qt. or larger crockpot)

2 egg whites
1 T. vanilla
1 3/4 C. sugar
1 3/4 C. brown sugar
1 T. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 lb. whole pecans

In small bowl whisk egg whites &
vanilla until very frothy (may take
a minute or two). In medium bowl
add sugars, cinnamon, nutmeg & salt
stir until combined. Place pecans in
a large bowl; pour egg whites over &
stir until pecans are evenly coated. Pour
over sugar mixture & stir until pecans
are coated. Spray insides of crockpot
with nonstick cooking spray – add nuts.
Cover & cook on Low for 3 hours,
stirring every 20 minutes. When cooking
time is done, pour nuts onto a baking
sheet lined with waxed or parchment
paper. Cool for 30 minutes before storing
or packaging in bags. Serves 20

(recipe: themagicalslowcooker.com)
================

Our weather, once again, is acting very
unlike Winter in Michigan (which I, personally,
am LOVING!) It snowed just a tad yesterday
(Christmas Day) and my oldest son was
ecstatic – he & his oldest son (12) LOVE to go
snowboarding in the winter – however –
the snow all melted! Today it got up to 45
degrees F.!!! YAY! (I’ve lived in good old
Michigan all my life so I KNOW this will
not be the end of snow for us – just hoping
we don’t really bad snowfalls (has happened
in years past) – will just have to wait & see.

Hope your holiday went very well and you
were able to enjoy time with friends/family,
some good food and great company.

Hugs;

Pammie

Last Minute – How’s it going?

Just got home from a quick ‘dash’ to the grocery store for last minute items – yes, that’s ME – the person who always says: “I’d never to shopping on Christmas EVE!” As I was looking over our menu for Christmas Dinner it occurred to me (like at Thanksgiving) – lovely menu BUT I can’t eat MOST of the sides! (Now that I’m trying to adhere to a stricter diabetic menu it changes the way I eat. Our menu will be: (probably appetizers by my son – like melted Brie & honey, several dips & crackers) my husband’s Garlic Mashed Potatoes, Green Bean Casserole, Wild Rice stuffing, croissants, my son’s Prime Rib & desserts: our family tradition: a “Happy Birthday, Jesus” chocolate cake, a smaller variety slices of cheesecakes. My ‘new’ addition: a spinach salad (hence my grocery trip). I decided the salad would have: Baby Spinach, Slices of red onion, chopped green pepper, sliced cucumbers, little tomatoes, feta cheese & slivered almonds (might change that to sun flower seeds – we’ll see) plus whatever dressings they want on it.  It will be a feast, for sure. How are YOU coming on your plans?  (side note: we have two small grocery stores in our area that tend to be a bit ethnic – the one observation from me the last 2 times I went there: No ALMONDS of any kind! Strange! ( was looking for slivered almonds)

A few more ‘last minute’ recipes for ya-

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

Easy Bread Pudding

2 tubes refrigerated cinnamon rolls
8 eggs
5 C. milk
1/2 tsp. salt

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Break up cinnamon rolls into
bite-sized pieces & place in baking dish. In
large bowl whisk eggs until uniformly yellow –
add milk & salt; whisk until smooth. Pour
mixture over rolls, being careful to soak ALL
pieces with mixture. Let pieces soak 1 hour.
Preheat oven 350 degrees F.
Bake 45-50 minutes until set.
Serves 12

Optional idea: replace regular milk with
chocolate milk & sprinkle top with chocolate
chips before baking.

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

Brown Sugar Pecan Pie

1/2 C. butter
2 1/3 C. firmly packed brown sugar
4 large eggs, room temp.
1/4 C. milk
2 tsp. vanilla
1/2 tsp. salt
1 C. toasted/chopped pecans
1 (9 inch) unbaked deep-dish pie crust

Preheat oven 325 degrees F.
Place pie dish (with crust)on a baking
sheet. In small saucepan melt butter,
continue cooking over medium heat,
stirring occasionally,until slightly browned.
Remove from heat & let cool 10
minutes. In a large bowl whisk together
brown sugar, eggs, milk, vanilla & salt
until smooth. Slowly drizzle in melted
butter, whisking the entire time until
fully incorporated – stir in pecans.
Pour mixture into pie crust & bake
45-55 minutes until puffed & golden
brown. Place on a cooling rack to cool.
Pie will settle as it cools. Let it cool
completely before slicing.
Serves 10

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

Last Minute Chocolate Fudge

24 oz. semi-sweet chocolate chips
(about 4 C)
2 (14 oz, ea) cans sweetened condensed
milk
1/2 C. salted butter
2 tsp. vanilla
1 1/2 C. pecans, chopped (optional)

Line a 9 X 13″ baking dish with parchment
paper so it comes up the sides of the pan
(making it easy to remove the fudge).
In a large microwave-safe dish combine
choc. chips, sweeten’d cond. milk & butter.
Microwave in 1 minute segments, stirring
after each time until mixture is smooth &
creamy (takes about 4 minutes). Stir in
vanilla & 1 C. nuts (optional). Pour into
prepared pan & spread evenly. Top with
remaining nuts (if using). Refrigerate
to set then cut into small squares.
Makes 40-50 small squares

(NOTE: keep refrigerated for best texture).

(recipe: iwashyoudry)
————————————-

Crockpot French Onion Meatballs

1 (24-32 oz) bag frozen meatballs
2 cans French Onion soup

Combine ingredients in crockpot &
heat on High 2 hours (or Low
for 4 hours). Serves 8

(recipe: recipesthatcrock.com)
——————————–
(crockpot) Tangy Pineapple Meatballs

1 (40 oz) bag frozen meatballs
1 (16 oz0 can pineapple tidbits
1 (24 oz) bottle ketchup
1 C. brown sugar
1/2 C. maple syrup
1/4 C. soy sauce

Combine all ingredients in crockpot.
Cover & cook on Low 3 hours.

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

Raspberry Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & pudding mix;
stir until completely mixed. Fold in Cool
Whip & raspberries (raspberries will soften
while salad sets). Fold in marshmallows.
Cover & refrigerate 30 minutes. When
removing from fridge, fold salad with a
spoon several times to spread the raspberry
juice throughout the salad. Serves 15

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

Crockpot Brown Sugar Ham

7 lb. cooked, bone-in ham or
spiral cooked ham
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup

Place ham in crockpot, flat side
down. Rub brown sugar over all
sides of ham; drizzle with juice
& syrup. Cover & cook on Low
4-6 hours. Serves 10-12

NOTE: Poster used 6-7 lb. ham
to fit inside a 6-8 qt. crockpot.
If your ham is just a little too big
to get the lid on tight – you can
wrap foil around the outside of
the lid to keep the heat in.
Cooking times will vary greatly
on this recipe depending on your
ham size/shape & how hot your
crockpot cooks. Check it regularly
to make sure you don’t over cook it.

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

Sausage/Mushroom Appetizer

48 large fresh mushrooms
2 large eggs, lightly beaten
1 lb. bulk pork sausage, cooked/
crumbled
1 C. shredded Swiss cheese
1/4 C. mayonnaise
3 T. butter, melted
2 T. finely chopped onion
2 tsp. spicy brown (or horseradish)
mustard
1 tsp. garlic salt
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce

Preheat oven 350 degrees F.
Spray two 9 X 13″ baking dishes with
nonstick cooking spray.
Remove mushroom stems (discard or
save for another use). In large bowl
combine remaining ingredients – stuff
mixture inside mushroom caps & place
caps on prepared sheets. Bake, uncovered,
16-20 minutes until heated through.
Makes 4 dozen

(recipe: tasteofhome.com)
—————————

Twice-Baked Potato Casserole

1 1/2 lb. red potatoes (about 6
medium) baked & cut into 1-inch cubes
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. sliced bacon, cooked/crumbled
3 C. sour cream
2 C. shredded Mozzarella cheese
2 C. shredded Cheddar cheese
2 green onions, sliced

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place half
of the cut potatoes in prepared dish.
Sprinkle top with half salt/pepper/
bacon. Top with half sour cream &
cheeses – repeat layers. Bake, uncovered,
20-25 minutes until cheeses are melted.
Sprinkle top with onions.
Serves 8

(recipe: tasteofhome.com)
———————————
Baked Brie w/Cranberry Sauce

8 oz. round brie cheese, room temp.
1/3 C. cranberry sauce
2 T. brown sugar, packed
1 tsp. vanilla
1 tsp. orange zest
1/8 tsp. ground nutmeg
1/4 C. hazelnuts, unroasted/roughly
chopped
fresh rosemary (garnish)

Crackers for dipping
=
Preheat oven 425 degrees F.
Line a small baking dish with parchment
paper. Peel or slice off the top rind of the
brie – scrape out a small amount of cheese
to form a shallow hollow in the center –
place cheese in prepared dish. In a bowl
mix cranberry sauce, brown sugar, vanilla,
orange zest & nutmeg – spoon into hollow
of brie & sprinkle hazelnuts on top. Bake
8-12 minutes until filling is bubbling &
cheese is gooey.

NOTE: the goal is to take
the cheese out after it has softened, but
just before it collapses into a heap.

Using parchment paper, lift cheese out of
bowl using a spatula – carefully slide onto
a serving dish; garnish with a rosemary
sprig (if desired). Serve immediately with
assorted crackers for dipping. Serves 4-6

(recipe: thekitchn.com)
———————————

Baked Brie w/Cranberry Sauce

8 oz. round brie cheese, room temp.
1/3 C. cranberry sauce
2 T. brown sugar, packed
1 tsp. vanilla
1 tsp. orange zest
1/8 tsp. ground nutmeg
1/4 C. hazelnuts, unroasted/roughly
chopped
fresh rosemary (garnish)

Crackers for dipping
=
Preheat oven 425 degrees F.
Line a small baking dish with parchment
paper. Peel or slice off the top rind of the
brie – scrape out a small amount of cheese
to form a shallow hollow in the center –
place cheese in prepared dish. In a bowl
mix cranberry sauce, brown sugar, vanilla,
orange zest & nutmeg – spoon into hollow
of brie & sprinkle hazelnuts on top. Bake
8-12 minutes until filling is bubbling &
cheese is gooey.

NOTE: the goal is to take
the cheese out after it has softened, but
just before it collapses into a heap.

Using parchment paper, lift cheese out of
bowl using a spatula – carefully slide onto
a serving dish; garnish with a rosemary
sprig (if desired). Serve immediately with
assorted crackers for dipping. Serves 4-6

(recipe: thekitchn.com)
===================

                     A VERY MERRY CHRISTMAS TO YOU, ALL!

Hugs;

Pammie

More Holiday Recipes!

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

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

Soft Cinnamon Roll Cookies

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

Filling:

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

Glaze:

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

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

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

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

Mashed Sweet Potatoes w/Browned Butter

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

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

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

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

Sausage Quiche Squares
(appetizer)

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

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

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

Cookie Dessert Bread

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

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

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

Glaze:

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

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

Crockpot Horseradish Cheese Spread

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

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

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

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

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

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

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

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

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

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

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

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

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

Crockpot Spinach & Artichoke Dip

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

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

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

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

Crockpot Chili Cheese Dip

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

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

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

Sugar & Spice Pecans

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

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

(recipe: southernplate.com)

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

Hope all of your holiday plans are coming
together nicely.

Hugs;

Pammie

Cookin’ up a big ole pot of Chili!

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

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

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

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

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

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

Easy Jalapeno Popper Bites
(appetizers)

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

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

*can use light cream cheese also

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

Crockpot Cashew Candy Clusters

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

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

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

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

Apple Cider Ham

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

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

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

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

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

Tex-Mex Breakfast Casserole
(overnight recipe)

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

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

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

Company Rice

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

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

(recipe: tasteofhome.com)
——————————

Crockpot Roasted Garlic Mashed
Potatoes

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

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

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

Chewy Gingerbread Bars

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

Cream Cheese Frosting:

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

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

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

(recipe: jamiecooksitup.net)

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

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

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

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

Hugs;

Pammie

 

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