The “Best Laid Plans . . . “

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

topsy-turvy part does!

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

===========

Carrot Cake Bars

Cake:

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

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

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

Cream Cheese Frosting:

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

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

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

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

(recipe: momontimeout.com)
————————–

Ranch Avocado Egg Salad

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

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

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

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

Creamy Pea Salad

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

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

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

(recipe: iwashyoudry.com)
———————-

Cheesy Bacon/Egg Crescent Ring

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

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

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

Reuben Brunch Bake
(overnight recipe)

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

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

(recipe: tasteofhome.com)
———————–

Crockpot Mac & Cheese

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

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

Grape Salad

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

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

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

Chocolate Cherry Dump Cake

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

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

Serve with vanilla ice cream or your
favorite whipping cream.

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

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

Hope things are going well for you;

Hugs;

Pammie

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Thoughts on a Tuesday

Easter is fast approaching – are you ready with all your recipes? I’m certainly NOT! I know we’re having Easter dinner on MONDAY (2 family members will finally be able to join us the day AFTER Easter, so that’s what we’re doing). I know that in the next few days I’ll have to ‘get my act in gear’ and figure out what ‘sides’ we’re bringing – I’m one for trying new things/recipes/ideas – my husband . . . not so much. He’s not fond of my ‘changing’ things – would rather stick with the traditional (almost EVERY holiday) dinner sides: garlic mashed potatoes, green bean casserole, etc . . . I, on the other hand, would LOVE to make the cheesy (or sometimes called Funeral) potatoes – LOVE them but never make them for a regular dinner meal. We’ll see . . .

Spent most of yesterday babysitting my (just turned 2) grandson. He loves watching kid/baby TV programs and was all worked up because children on a show couldn’t find the Rainbow EGG – came running up to me all upset: “GUMMA! GUMMA! RAINBOW EGG!” (me: It will be OK…) later ran up, jumping up & down with joy: “GUMMA! GUMMA! Rainbow EGG!” Ah, yes – he’s quite the boy – keeps me amused! (I love how, as he grows, I’ve gone from being called: “Mumna” to now Gumma – love it.

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

Easy Cream Cheese Danish

Dough:
1 1/2 C. warm water
2 T. sugar
1 T. dry active yeast
1 tsp. salt
3 1/2 – 4 C. flour
2 T. melted butter

Filling:
1 (8 oz) pkg. cream cheese,
softened
3/4 C. sugar
1 egg
1 tsp. vanilla
dash salt
1 C. raspberry/mixed berry or
strawberry jam

Glaze:
1 1/2 C. powdered sugar
1/4 tsp. vanilla
2 T. milk
1 T. butter

DOUGH:
In bottom of stand mixer or
large bowl mix water, sugar &
yeast – let stand 5 minutes until
bubbly. Add salt & flour (one cup
at a time) until dough scrapes the
edges of the bowl clean. When all
flour is added, mix on High 5 minutes.
Pour 2 T. butter into bottom of a large
jelly roll pan or cookie sheet w sides;
spread around to cover pan. Place
dough on buttered pan & let rest
5 minutes. DO NOT SKIP THIS STEP.
Press dough out to corners of pan.

FILLING:
In small mixing bowl mix cream cheese,
sugar, vanilla, egg & salt – mix on High
2 minutes until all ingredients are smoothly
incorporated. Spoon cream cheese filling
onto dough & spread to cover dough, using
a knife.
Warm up jam in microwave about 30 seconds
(makes it easier to spread) spoon onto cream
cheese filling in little globs. Run a knife or spoon
through cream cheese filling to make a marble
effect.

Preheat oven 350 degrees F.
=
Using a pizza cutter, cut dough into 12 large
(5 inches or so) squares. Cut each square in
half diagonally to make 24 triangles. Let dough
rest & rise about 10 minutes (it doesn’t need
to rise much – only to be even with rim of pan.
Watch carefully) Before you bake, run pizza
cutter through cutting lines – it will be sticky –
clean off pizza wheel several times as you go.

Bake when it reaches rim.
Bake about 20 minutes until top & bottom both
get golden brown. When done remove from
oven & let cool 10 minutes.

GLAZE:
In small bowl whisk glaze ingredients until
smooth. Place in a ziplock bag & cut off
a very small bottom corner to use as a
piping bag. After danish is mostly cool
separate danishes from each other &
remove from pan. Pipe glaze onto each
danish & serve. Makes 24

(recipe: jamiecooksitup.net)
——————————-
Strawberry/Cream Cheese-stuffed
French Toast
(overnight recipe)

1 loaf French bread
1/2 C. melted butter
3/4 C. brown sugar
1/2 C. corn syrup
8 oz cream cheese
1 egg
1/3 C. sugar
1/2 C. strawberry jam
8 eggs
1 C. milk
cinnamon

Fresh strawberries (or
you can use frozen/defrosted)
powdered sugar
=
Slice bread into 1/2 inch thick slices.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
mix butter, brown sugar & corn syrup-
pour mixture into prepared pan & smooth
it out so it covers bottom entirely. Place
bread slices on top*.
In a separate bowl combine cream cheese,
egg, sugar & strawberry jam – beat using
elec. mixer until smooth – pour over top
of bread slices. Layer more bread on top
of cream cheese layer. In another bowl
combine 8 eggs, 1 C. milk – whisk until
well combined & pour on top of bread
slices; sprinkle tops of bread with
cinnamon. Cover with foil & refrigerate
overnight.
=
Preheat oven 350 degrees F.
Bake pan, covered, 1 to 1 1/2 hours **
removing foil last 15 minutes of cooking.
Serve with fresh strawberries & top
each serving with powdered sugar, if desired.

*Poster said she had to cut some of the
bread slices in half to fit – they can be
a bit crowded, just not overlapping

**Baking time depends on how quickly
your oven cooks & how cold your refrigerator
keeps food. It needs to soak up all the egg &
milk ‘juice’ and have time to caramelize on
bottom.

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

Crockpot Cheesy Potatoes

*1 (10 oz) can cream of mushroom soup
8 oz. sour cream
1 1/2 C. shredded Colby-Jack cheese
1 tsp. dried marjoram leaves
salt/pepper, to taste
1 (32-40 oz) pkg. frozen hash brown
potatoes

Spray insides of crockpot with nonstick
cooking spray. Combine soup, sour cream,
cheese, marjoram, salt/pepper in medium
bowl & mix well using wire whisk until
well blended. Pour half of frozen potatoes
into crockpot & smooth top. Do not pack
the potatoes down since you want the
sour cream mixture to permeate the
potatoes. ** Top with half of sour cream
mixture then rest of potatoes, then
remaining sour cream mixture, spreading
evenly. Cover & cook on High 3 1/2 – 4 1/2
hours. If you have a newer, hotter crockpot
check at 3 hours to see if potatoes are
tender. NOTE: You can cook this recipe
on Low 7-9 hours until potatoes are tender
& bubbling. Serve immediately.
Serves 12

*You can use other soups like cream of
potato or alfredo sauce

**You can also add meatballs (frozen/fully
cooked – thawed first in microwave) or cooked
meat at this stage like cubed chicken, turkey
or ham.

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

Italian Vegetable Soup

1 lb. bulk Italian sausage
1 medium onion, sliced
1 1/2 C. water
1 (15 oz) can garbanzo beans/
chick peas – drained/rinsed
1 (14.5 oz) can diced tomatoes,
undrained
1 (14.5 oz) can beef broth
2 medium zucchini, cut into
1/4″ slices
1/2 tsp. dried basil

grated Parmesan cheese – garnish
=
In large saucepan, cook sausage &
onion over medium heat until meat
is no longer pink – drain. Stir in water,
beans, tomatoes, broth, zucchini & basil.
Bring to boil, reduce heat & simmer until
zucchini is tender, about 5 minutes.
Garnish with cheese. Serves 8 (2 qts)

(recipe: tasteofhome.com)
——————————–

Baked Ham/Brown Sugar Glaze

5 lb. spiral-cut smoked ham
1/2 C. water
1/2 C. unsalted butter
1 C. dark brown sugar
1/4 C. maple syrup
2 T. hot English mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cloves garlic, minced
2 oranges – juice & zest

Preheat oven 350 degrees F.
Place ham in large roasting tin &
place in oven. Follow ham package
directions for cooking time (usually
20 minutes per pound plus 20 minutes
at the end).

Glaze:

In a medium saucepan melt butter, sugar
& maple syrup. Once butter & sugars are
dissolved, add mustard, cinnamon, cloves
& garlic – bring to a simmer & add orange
juice & zest – whisk to combine & let
simmer 1 minutes.

During last 30 minutes of ham baking time:
baste the ham every 10 minutes, adding
any of the pan juices to glaze pan. Once
ham is cooked, place on a serving platter
& drizzle with extra glaze. Serves 18

(recipe: realhousemoms.com)
————————————
Baked Nectarine Chicken Salad

1 1/3 C. mayonnaise
1/2 C. shredded Parmesan cheese
2 T. lemon juice
1 tsp. salt
1 tsp. onion powder
4 C. cooked, cubed chicken
8 ribs celery, thinly sliced
4 medium nectarines, (peeled),
coarsely chopped
8 green onions, sliced
2 (3 oz, ea) cans crispy chow mein
noodles

Preheat oven 375 degrees F.
Spray 9 X 13″ dish with nonstick
cooking spray.
In small bowl mix first 5 ingredients.
In large bowl combine chicken, celery,
nectarines & onions – add mayo mixture
to chicken mixture – toss gently to coat
& pour into prepared dish, spreading
evenly. Sprinkle top with noodles & bake,
uncovered, 20-25 minutes until heated through.
Serves 8

NOTE: Can be made 1 day ahead; Prepare,
cover & refrigerate. Remove from fridge
30 minutes before baking. Sprinkle top
with noodles & bake as directed.

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

Cinnabon Cake w/Cream Cheese
Frosting

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter, melted

Topping:
1 C. butter, melted
1 C. brown sugar
2 T. flour
1 T. cinnamon

Frosting:
3 oz. cream cheese
1/4 C. softened butter
1 1/2 C. powdered sugar
few tsp. milk
=
Preheat oven 350 degrees F.
Spray 9 X 13″ glass baking pan
with nonstick cooking spray. Using
elec. mixer, in large bowl, add flour,
salt, sugar, baking powder, milk, eggs
& vanilla – combine well then slowly
stir in melted butter – pour into pan.

Topping:
In bowl mix butter, brown sugar,
flour & cinnamon until well combined –
drizzle evenly over batter & use a knife
tip to swirl topping through cake. Bake
35-40 minutes. Cake is done when a
toothpick inserted into center comes
out nearly clean. Allow cake to cool
completely before frosting.

Frosting:
Beat first 3 frosting ingredients in a
bowl until creamy. Add a drop of milk at
a time until still thick, yet spreadable;
spread evenly over cake. Cut into squares
& serve.

(recipe: hugsandcookiesxoxo.com)

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

Hope your dinner plans for Easter are
coming along well.

Looked out our window today and saw
a big, fat robin and a tiny chipmunk zipping
across the yard – love to see signs of Spring!

Hugs;

Pammi

 

Happy Sunday!

Not much new around here – our temperature today is 64 degrees F! (It’s overcast & gray, but HEY – I’m just glad we’re finally getting warmer weather!)

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

Cinnamon Roll Cake

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
2 eggs
2 tsp. vanilla
1 1/2 C. milk
1/2 C. butter, melted

Cinnamon Filling:
1 C. butter, softened
1 C. brown sugar
2 T. flour
1 T. cinnamon

Glaze:
2 C. powdered sugar
5 T. milk
1 tsp. vanilla
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

Cake:
In large bowl add flour, salt,
sugar, baking powder, eggs, vanilla
& milk – mix well. Slowly add melted
butter-mix just until combined. Spread
batter evenly in prepared pan.

Filling:

In a small bowl, using a wooden spoon,

combine softened butter, brown sugar,

flour & cinnamon. Drop filling by spoonfuls

onto cake batter. Using a butter knife, drag

filling through filling & batter layers, making

a marble effect. Bake 35-40 minutes until a

knit inserted into center comes out clean.

Glaze:

In small bowl whisk powdered sugar, milk &

vanilla – pour glaze over warm cake & serve

warm or at room temperature. Serves 12

(recipe: jamiecooksitup.net)


Sheet Pan Mini Meatloaves

3 large potatoes, peeled/cut into
1/2″ pieces
3 T. olive oil, divided
1/2 tsp. garlic salt, divided
1/4 tsp. black pepper, divided
2 large eggs, lightly beaten
1 C. tomato juice
3/4 C. quick-cooking oats
1/4 C. finely chopped onion
1/2 tsp. salt
1 1/2 lb. lean ground beef
1/4 C. ketchup
3 T. brown sugar
1 tsp. prepared mustard
1/4 tsp. ground nutmeg
1 lb. fresh asparagus, trimmed/
halved

Preheat oven 425 degrees F.
Spray a large sheet pan or large,
shallow roasting pan with nonstick
cooking spray.
In large bowl combine eggs, tomato
juice, oats, onion & salt. Add beef;
mix lightly but thoroughly. Shape into
six 4″ X 2″ X 1/2″ loaves – place on
prepared pan. Combine ketchup, brown
sugar, mustard & nutmeg – brush over
loaves. Combine potatoes with 2 T. oil,
1/4 tsp. garlic salt & 1/8 tsp. pepper –
toss to coat – add to pan in a single layer.
Bake 25 minutes

Combine asparagus with remaining 1 T. oil,
1/4 tsp. garlic salt & 1/8 tsp. pepper – toss
to coat then add to pan. Bake about 15-20
minutes longer until a thermometer inserted
into meat loaves reads 160 degrees F. and
vegetables are tender. Let stand 5-10
minutes before cutting loaves & serving.
Serves 6

NOTE: if you are going to be busy – prepare
loaves ahead of time & refrigerate until
ready to bake.

(recipe: tasteofhome.com)
—————————-

Delmonico Potatoes

2 lb. Yukon Gold potatoes,
skin on – diced large
4 T. unsalted butter
1/4 C. diced red bell pepper
1/4 C. diced green bell pepper
2 T. finely chopped leeks
1 small onion, finely diced
1 large clove garlic, finely diced
(or put through a garlic press)
4 T. flour
3 C. Half & Half
1/2 C. heavy cream
1/8 tsp. ground nutmeg
1 tsp. salt
pinch black pepper
1 c. diced white American cheese,
divided
3 T. grated Parmesan cheese, divided

Preheat oven 375 degrees F.
Butter (or spray) a 2 quart baking dish
or gratin pan. Cook potatoes in water
until almost done (there should be a
slight firmness in center) – drain.
In large, deep skillet melt butter over
medium heat. Add peppers, onion &
garlic – cook 5 minutes until onion is
translucent. Add flour & stir until there
are no lumps. Cook 1 minute. Gradually
add Half & Half, whisking until no lumps.
Stir in cream, 2 T. Parm. cheese & about
three-fourths of diced Amer. cheese. Stir
until cheese is melted. Add salt, pepper &
nutmeg – stir, reduce heat to Low & simmer
5 minutes. Add potatoes & leeks – stir to
coat. Turn potato mixture into prepared
pan. Top with reserved Amer. cheese &
remaining Parm. cheese. Bake 20-25
minutes until top is nicely browned &
sauce is bubbling. Serves 4-6

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

Honey-glazed Crockpot Ham

2 T. unsalted butter, melted
3 T. hoeny
6 lb. bone-in spiral cut ham
1 C. sugar
1/2 tsp. onion powder
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. garlic powder
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. paprika

Spray insides of crockpot with
nonstick cooking spray & place
ham in bottom. In small bowl
stir butter & honey – pour over
ham. Cover crockpot & cook on
Low 4 hours. Remove ham & place
in a baking dish. In medium bowl
combine sugar, onion powder, cinnamon,
nutmeg, garlic powder, cloves, ginger &
paprika until well mixed – sprinkle half
over ham. Place ham in oven & BROIL
on high until caramelized (check to make
sure it doesn’t burn while glaze cooks).
Place other half of sugar mixture in a small
saucepan with 3 T. water – simmer over
medium heat until sugar dissolves. Remove
ham from oven & pour glaze over ham.
Broil 1-2 minutes more, watching for
burning. Remove from oven & serve
warm or at room temperature.
Serves 12

NOTES: Cooking times will work for a
6-11 lb. ham. If ham is too big for
your crockpot you can cover with FOIL
& place lid on top of foil to seal in the
heat.

(recipe: realhousemoms.com)
———————————–
(ANOTHER HONEY BAKED HAM)
Crockpot Honey Baked Ham

7-10 lb. spiral ham
2 T. brown Dijon mustard (can use spicy)
1/2 C. brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. water
2 T. cornstarch

Spray insides of crockpot with
nonstick cooking spray & place
ham in bottom. In a saucepan
combine mustard, sugar, honey,
nutmeg & cinnamon on medium
heat. Cook 2-5 minutes until
ingredients melt & combine – whisk
thoroughly & remove from heat. Pour
water in bottom of crockpot then
pour honey/brown sugar mixture
over ham. Cover* & cook on Low
6-8 hours. Baste ham with juices from
bottom of crockpot once every hour.
=
Once ham is done, remove from crockpot.
Pour juices into a medium saucepan. Mix
2 T. cornstarch with 1 T. water & pour into
saucepan. Cook on medium heat until it
starts to thicken. Use that as a glaze over
ham or even as gravy for potatoes.
Serves 14

NOTES: *If lid doesn’t fit over the ham, you
can make a foil tent – make sure to seal
well.

OVEN BAKING:
Preheat oven 350 degrees F.
Place ham in large dish/pot & follow
directions for pouring glaze/juices
on (same as above). Tent ham with foil
& bake 15-20 minutes per pound. Baste
ham once every 30 minutes.

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

Ham & Cheese Quiche

1 (9 inch deep dish) pastry crust*
4 eggs
2 C. Half & Half
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. smoked paprika
1 C. Cheddar cheese, grated
1/3 C. chopped green onion
3/4 C. diced (cooked) ham
=
Preheat oven 425 degrees F.
In large bowl crack eggs &
beat with a fork. Add Half & half,
salt, pepper & smoked paprika –
stir together well.

*If you are using a pre-made pie
crust – you should place crust &
tin inside a pie plate – that way, if
the filling comes over the edge a
bit, it won’t make a mess.

Place 1 C. shredded cheese in bottom of
unbaked crust; sprinkle green onions &
chopped ham on top. Pour egg/cream
mixture on top & carefully place in oven.
Bake 20 minutes.
Reduce heat to 325 degrees F. & cook
another 45 minutes. Let quiche stand
5 minutes before cutting. Serves 8

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

Green Goddess Bacon Salad

7 eggs, hard-boiled, peeled/sliced
7-12 slices bacon, cooked crisp & crumbled
3 C. Rotisserie chicken, shredded (cooked)
6-8 C. fresh baby spinach
1 red pepper, chopped
(optional: 1 bunch green onions, sliced)
=

In large bowl mix all salad ingredients.

Green Goddess Salad dressing

2 C. mayonnaise
1 T. tarragon vinegar
2 tsp. fresh parsley, snipped
2 tsp. fresh chives, snipped
1 tsp. fresh tarragon, snipped
1 green onion, sliced
(optional: 4 anchovy fillets, finely chopped)
Optional – milk

In blender or food processor mix all dressing
ingredients except milk; process until smooth.
If desired, thin with milk. Chill & keep refrigerated
until serving. Makes about 2 C. dressing
Salad serves 6

(recipe: goosberrypatch.typepad.com)
———————————

Dump & Bake Cheesy
Chicken & Rice

1 (10.5 oz) can cream of chicken soup*
1 C. uncooked long grain white rice
1 1/2 C. chicken broth*
1/2 tsp. onion powder
2 1/2 lb. boneless, skinless chicken
breasts (3-4)***
1 C. grated Cheddar cheese
salt/pepper, to taste
(optional garnish: chopped fresh parsley)

Preheat oven 375 degrees F.
Spray 2 qt. baking dish with nonstick
cooking spray. Whisk cond. soup, uncooked
rice, broth & onion powder in sprayed
dish. Season chicken with salt/pepper on
both sides & place on top of rice mixture
in dish. Cover tightly with foil & bake,
covered, 1 hour until chicken reaches an
internal temp. of 165 degrees F. & rice is
tender. Stir rice, sprinkle cheese on top &
return to oven (uncovered) 3-5 minutes
more until cheese melts. Garnish with
parsley, if desired, just before serving.
Serves 6

*can substitute cream of mushroom or
cream of celery soup

**can substitute water

***Poster recommends very thick chicken
breasts because they will have a longer
cooking time & will be done at the same
time as the rice. (thin pieces of chicken cook
in about 30-40 minutes & will be dried out
by the time the rice is done at the 1-hour mark).

NOTES:  Poster often tops the baked
casserole with cooked, crumbled bacon &
sliced avocado (California Chicken casserole)

Also: you can stir in some frozen peas or
thawed mixed vegetables to rice at the same
time you add the cheese on top. Frozen peas
will heat through in the oven in just minutes
(no thawing necessary).

She does NOT recommend substituting instant
or brown rice because they cook at different
times & different liquid ratios.
(recipe: theseasonedmom.com)
==============

My ‘dear’ website/blogsite’ is acting up
again (making my cut & paste recipes
into extremely tiny words you can’t read)
so I’ll end this entry now.

Hope you have a great week and are able
to begin seeing & hearing signs of Spring!
Saw some crocus & robins in our yard and
heard a Red Wing Blackbird – it’s coming!
YAY!

Hugs;

Pammie

 

A new month –

Slowly but surely we’re finally seeing more signs of Spring – tiny crocus blooms and green leaves sprouting up which will eventually become hyacinth or daffodils – I LOVE SPRING! More sunshine – hearing and seeing the BIRDS back! YES – my favorite season, for sure!

==========

Cake Mix Peanut Butter Bars

1 C. peanut butter

1/2 C. water

1 large egg

1 (15.25 oz) box yellow cake mix

 

Frosting:

1 stick margarine (1/2 C.), softened

1/4 C. milk

1-2 tsp. vanilla

3 T. cocoa

2-3 C. powdered sugar

Preheat oven 350 degrees F.

Spray a 9 X 13″ baking dish with

nonstick cooking spray. In medium

bowl combine peanut butter, water &

egg – stir until smooth. Stir in dry

cake mix until well blended then

spread into prepared pan. Bake 20-25

minutes until puffed & light golden

brown. Cool completely.

Frosting:

Mix all frosting ingredients using

an elec. mixer, beat until smooth.

Add more powdered sugar or milk

until you reach desired consistency –

spread on top of cooled bars

then cut into 24 bars.

(recipe:  sixxistersstuff.com)


Simple Skillet Breakfast Potatoes

6-7 Russet potatoes (about 5 C.,
chopped into cubes)
4 T. butter
1 tsp. smoked paprika
1/2 T. seasoned salt (poster uses Lawry’s)
salt/pepper

Heat a deep skillet over medium-high
heat. Add butter & melt. Add potatoes &
stir so all potatoes have some butter on
them. Add paprika, seasoned salt, salt/
pepper – stir, making sure all seasonings
are evenly distributed. Cover pan & cook
potatoes about 15 minutes. (check them
several times to be sure they aren’t
burning – stir each time you check.)
When potatoes are soft on insides, remove
pan from heat & taste – add more salt/pepper
as needed. Serves 6-7

(recipe: jamiecooksitup.net)
———————-

Chinese Cabbage Salad

2 to 2 1/2 lb. Nappa cabbage
5 green onions, sliced
3 pkgs. ramen noodles
1/2 C. butter
1/4 C. sliced almonds
1/4 C. sesame seeds

Dressing:

3/4 C. peanut oil (or 3 T. peanut
butter & canola to equal 3/4 C.)*
1/2 C. sugar
1/4 C. rice vinegar
2 T. soy sauce

Cup end off cabbage (discard). Thinly
slice cabbage & place in a large bowl;
add green onions to bowl. Place ramen
noodles (not flavor packet) to a gallon-
sized zip-lock bag – seal bag & pound
noodles into small pieces using a meat
tenderizer (or other heavy object). Heat
a large skillet over medium-high heat –
add butter & melt then add almonds,
sesame seeds & ramen pieces. Cook,
stirring frequently, until toasted brown –
set mixture aside to cool.

*Place 3 T. peanut butter in glass measuring
cup – pour canola oil in cup so that cup measures
3/4 C. Place cup in microwave & heat 30
seconds – stir until peanut butter dissolves.

In medium saucepan add sugar, peanut oil
(or substitute), soy sauce & rice vinegar – bring
to a rolling boil over medium-high heat. Let it
boil hard for 1 minute then set aside to cool.
=
When you are ready to serve – toss cabbage &
green onions with crunchy ramen mixture &
pour dressing over top to coat – serve
immediately. Serves 15

NOTE: If you have extra dressing (or make
extra) it will thicken up when refrigerated.
Place dressing in a glass bowl & microwave
20 seconds – stir then use.

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

Chicken & Sour Cream Gravy

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

=
Cooked egg noodles to serve 4
=
Melt butter in large skillet over medium
heat. Add chicken & cook until very lightly
browned on both sides but not cooked
through. Add chicken broth to skillet &
reduce heat to Low – simmer about 10
minutes until chicken is cooked through –
remove from skillet & place on a plate.
Leaving chicken broth in skillet, add sour
cream, garlic powder, salt/pepper. Stir
until sour cream is melted & fully
incorporated. Remove about 1/2 C.
liquid & stir flour into it until smooth –
pour back into skillet & stir using a wire
whisk until gravy is thickened & smooth
again. Add chicken back to skillet & turn
to coat. Serve with cooked egg noodles.
Serves 4

(recipe: southernplate.com)
—————————

Crockpot French Onion Pork

3-4 pork chops
1 (10 3/4 oz) can French onion soup
1/4 C. water
1 tsp. dried parsley

Cooked egg noodles for 4-5 people

Place chops in crockpot; mix soup &
water & pour over chops. Sprinkle
parsley on top; cover & cook on Low
8 hours or High 4 hours. Just before
serving, cook egg noodles per directions
on pkg. Serve French Onion pork over
cooked noodles.

(recipe: recipesthatcrock.com)
———————————- 
Sauteed Snap Peas with
Roasted Vegetables

1 1/2 lb. petite gold potatoes, halved
8 oz. baby bella mushrooms, halved
2 T. butter, melted
1 tsp. each: salt, pepper, garlic powder
1 T. olive oil
8 oz. snap peas, tough strands removed
1/2 white onion, minced
1/3 C. chopped green onion

Preheat oven 375 degrees F.
Line a sheet pan with foil & spray with
nonstick cooking spray. Toss potatoes &
mushrooms with melted butter & spread
across prepared sheet. Season with
salt/pepper/garlic powder. Roast 45
minutes, turning every 15 minutes until
cooked through & tender.
NOTE: During last 10 minutes of roasting,
in large skillet, heat olive oil over medium
heat. Add snap peas & onion; cook, stirring
occasionally, 5-7 minutes. Combine
roasted & sauteed vegetables in large
bowl; stir in green onion. Serves 6
Refrigerate any leftovers

(recipe: mymagazine.us)
——————————-

 Banana Cream Cheesecake

(6 hour or overnight recipe)

20 ‘Nilla wafers

1/4 C. butter, melted

24 oz. cream cheese, softened

2/3 C. sugar

2 T. cornstarch

3 eggs

3/4 C. mashed bananas (about 2)

1/2 C. whipping cream

2 tsp. vanilla

Preheat oven 350 degrees F.

Place wafers in a blender or food

processor – blend/process until finely

crushed. Add melted butter & blend

well – press onto bottom of a 10″

pan & refrigerate.

=

In large bowl beat cream cheese using

elec. mixer on medium speed until

creamy. Add sugar & cornstarch – beat

until blended. Add eggs, one at a time,

beating well after each addition. Beat

in bananas, whipping cream & vanilla –

pour mixture into prepared crust. Place

pan on a cookie sheet & bake 15

minutes. Reduce oven temperature to

200 degrees F. and bake another 75

minutes. Cool completely on wire

rack. Refrigerate cheesecake, uncovered,

6 hours or overnight.

Allow cheesecake to stand at room

temperature 15 minutes before

serving.

(recipe: allfood.recipes.com)

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

It has been a nice, quiet week so far – I
don’t babysit until Friday, starting at 3 p.m.-
(I’m guessing) 7/8 p.m. but that’s not bad!
I’ve been able to go to both knit groups –
knitting & laughing, went grocery shopping
and shopping for new shoes – it’s been a
very relaxing week so far. Both knit groups
now have 35 more pairs of baby booties to
donate and we still have another 2 weeks
before the lady in my group who takes them
will be back; my ladies are so generous in
their gifting – makes me happy to know them.

Hope you are having a nice week, as well;

Hugs;

Pammie

 

and then there’s S-N-O-W!

This was part of the church parking lot this morning – about 26 degrees F. and REALLY chilly! The car windows were frozen/iced shut – took some scraping just to get out of our driveway but we made it. The trees & bushes looked so pretty so I took a picture.

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

Ok – now I’m getting frustrated – again – my site won’t post the recipes in the normal sized fonts – just in teeny-tiny letters – UGH!

 

Strawberry Cheesecake Dump Cake

1 (15.25 oz) box vanilla or French vanilla

cake mix

1 stick butter, melted

1 (8 oz) pkg. cream cheese

2 (21 oz, ea) cans strawberry pie filling

Preheat oven 350 degrees F.

Spray 9 X 13″ baking dish with nonstick

cooking spray. In medium bowl melt butter.

Using a fork, mix in dry cake mix until well

combined & crumbly. Pour both cans pie

filling into prepared dish & spread evenly.

Slice cream cheese into thin pieces & lay slices

on top of pie filling. Pour crumbly cake mixture

on top & spread evenly. Bake 30 minutes until

bubbling & top is light brown. Serve warm.

Serves 9

 

(recipe: 4sonrus.com)


Polynesian Glazed Meatballs

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 C. bbq sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 (8 oz, ea) cans pineapple chunks,
drained (liquid reserved)
3/4 lb. frozen, fully-cooked meatballs

Cooked rice to serve 4
=
Heat oil in large skillet on medium-high
heat. Add peppers & onions, cook 5
minutes until crisp-tender, stirring
frequently. Stir in BBQ sauce, ginger,
garlic powder & reserved pineapple
liquid. Add meatballs, stir until evenly
coated; cook 10 minutes until meatballs
are heated through, stirring occasionally.
Stir in pineapple chunks & serve over
cooked rice. Serves 4

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

Alfredo Gnocchi Casserole

4 round butter crackers (like Ritz),
finely crushed
1/4 tsp. dried thyme
1 tsp. butter, melted
1 lb. gnocchi, uncooked
2 C. tightly packed fresh spinach
2 C. water
1 C. alfredo pasta sauce
1 C. shredded sharp Cheddar cheese

Preheat oven 350 degrees F.
Crumb topping:
In small bowl combine cracker crumbs,
thyme & butter.

In 2 qt. microwaveable bowl, microwave
gnocchi, spinach & water on High 4 minutes;
drain. Combine gnocchi, & remaining
ingredients (except topping)- mix well. Top
with crumb topping & bake 25 minutes
until heated through. Serves 4

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

Oven-baked Shrimp & Grits

1 (32 oz) carton chicken broth
1 C. quick-cooking grits
1 (10 oz) can diced tomatoes &
green chiles, drained
1 C. shredded Monterey Jack cheese
1 C. shredded Cheddar cheese, divided
black pepper
2 T. butter
1 medium green pepper, chopped
1 medium onion, chopped
1 lb. uncooked shrimp (31-40 per
lb), peeled/deveined
2 cloves garlic, minced

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
broth & grits in pan & bake, uncovered,
30-35 minutes until liquid is absorbed &
grits are tender. Stir in tomatoes, Mont.
Jack cheese & 1/2 C. Cheddar cheese.
Bake, uncovered, about 10 minutes until
heated through. Sprinkle with pepper &
remaining cheese – let stand 5 minutes.
In large skillet heat butter over medium-
high heat. Saute green pepper & onion
6-8 minutes until tender. Add shrimp &
garlic – cook & stir 2-3 minutes until
shrimp turn pink – spoon over grits.
Serves 4

(recipe: tasteofhome.com)
——————————-

Crockpot Cheesy Broccoli/Rice
Casserole

3 C. chicken broth
1 lb. broccoli florets
2 C. uncooked long-grain white rice
1 1/2 lb. boneless skinless chicken
breasts or thighs cut into bite-sized
pieces (you can also substitute uncooked
or cooked cubed ham)
1 (13.75 oz) can cream of chicken soup
1 (13.75 oz) can cream of mushroom soup
1 C. evaporated milk
1 tsp. garlic salt
1/2 tsp. black pepper
8 oz. grated sharp Cheddar cheese

In a large pot bring chicken broth to a
boil – add broccoli to broth & cook 3
minutes then pour broth & broccoli
into crockpot. Stir in rice, chicken (ham)
both soups, evap. milk, garlic salt, pepper
& half of cheese. Cover & cook on High
2 hours *. Uncover & sprinkle top with
rest of cheese – let melt. Serves 10

*Depending on your crockpot cooking
times can vary from 90 minutes to 3 hours
on High – posters took 1 hour 50  minutes.

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

1 T. olive oil
1 small yellow onion, diced
1 jalapeno pepper, seeded/minced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin
2 (4.5 oz, ea) cans green chilies
3 boneless skinless chicken breasts,
cut into thirds
5 C. chicken broth
kosher salt/ground black pepper, to taste
2 (15 oz, ea) cans white beans, drained/rinsed
1 1/2 C. frozen corn
1/2 C. sour cream
=
fresh chopped cilantro, (garnish)
1/4 C. shredded Monterray Jack cheese
1/4 C. crushed tortilla chips

In large pot over medium heat, heat oil.
Add onion & jalapeno – cook until soft,
about 5 minutes. Add garlic, oregano, cumin &
cook 1 minute. Add green chilis, chicken & broth;
season with salt/pepper & bring to a boil. Reduce
heat & simmer, covered, 10-12 minutes until
chicken is tender & cooked through. Transfer
chicken to a plate & shred using 2 forks – return
to pot & add white beans & corn. Bring to a
simmer & cook 10 minutes. Turn off heat &
stir in sour cream. Ladle chili into bowls &
garnish with cilantro, cheese & chips before
serving. Serves 6-8

(recipe: delish.com)
—————————-

Since my site is acting up, I’m going to

close this post now.

 

Have a GREAT day!

 

Hugs;

 

Pammie

Thoughts on a Tuesday

I know it’s right around the corner – saw two really FAT robins Sunday (here in Michigan that’s usually our first signs of Spring). The weather is still chilly – going from the 20’s when I wake up into the 40’s during the day – some days ahead show rain but that’s MUCH better than snow! I keep peaking out my kitchen window to see if there are any signs of crocus popping up – none so far.

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

Cake Mix Cookies

1 (15.25 oz) box lemon cake mix
2 eggs
1/4 C. vegetable oil
2 T. lemon juice
1 T. lemon zest
1/4 tsp. vanilla

Optional Glaze:
1 C. powdered sugar
2 T. lemon juice
1/4 tsp. vanilla

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In large bowl using elec. mixer
add all ingredients & beat on medium
speed until smooth, about 2 minutes.
Using 2 spoons, drop cookie dough
into 12 heaping tablespoons, about
1 1/2 inches apart on each sheet.
Bake 8-10 minutes until tops look dry &
don’t wiggle when sheet is shaken. Let
cool 5 minutes before transferring to a
wire rack. While cookies cool, make
glaze:

Glaze:
In medium bowl whisk together powdered
sugar, lemon juice & vanilla. If you would
like a thinner glaze, add additional lemon
juice, 1 T. at a time (for less lemon flavor,
use water or milk). If you would want a
thicker glaze, add lemon zest. Drizzle on
cooled cookies & allow to harden 10-15
minutes. Makes 24 cookies

(recipe: mymagazine.us)
———————————

Poppy Seed Chicken

5 C. cooked, cubed chicken
breasts*
1 C. sour cream
2 (10.5 oz, ea) cans cream of chicken
soup
2 C. crushed butter crackers (about
1 1/2 tubes)
1/2 C. melted butter
1 T. poppy seeds
1 tsp. Worcestershire sauce
1/4 tsp. celery salt
1 tsp. minced garlic
1 T. lemon juice
1/4 tsp. black pepper

Cooked rice to serve 4 – if desired-
see end of recipe
=
Preheat oven 350 degrees F.
*Boil raw chicken breasts 20 minutes;
let cool slightly & cut into 1 inch cubes.
Spray a 9 X 13″ baking dish with nonstick
cooking spray – place chicken cubes in dish.
In medium bowl stir condensed soup & sour
cream. Add Worc. sauce, celery salt, garlic,
lemon juice & pepper – stir well & pour over
chicken & spread evenly. In separate bowl, stir
crushed crackers, poppy seeds & melted butter –
sprinkle over chicken & sauce. Bake 30 minutes
until top of casserole is browned & sauce is
bubbly. Serve plain or over cooked rice.
Serves 4

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

Hungry Man Breakfast Burritos
(buffet style)

2 dozen eggs
splash of milk
salt/pepper, to taste
1 (32 oz) bag Southern potatoes
5 T. butter
salt/pepper
8-10 large burrito-style tortillas

Fillings:
diced ham
cooked/crumbled bacon
cheese (your choice, shredded)
salsa
sour cream
BBQ sauce
ketchup
maple syrup

Place all eggs in large bowl – add splash
of milk & a little salt/pepper – whisk
until froth. Heat a large skillet over
medium-high heat – spray with nonstick
cooking spray & pour eggs in. While eggs
are cooking, scrape bottom of pan using
a spatula until eggs are cooked through.
While eggs are cooking heat another large
skillet & add butter – once melted, pour
hash browns into pan & cook, stirring,
until golden brown. Heat tortillas in a
microwave (OR) wrap in foil & heat in
oven until heated through & warm.
Place on serving counter: tortillas,
eggs & toppings – serve buffet style
Serves 8

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

Easy Chicken Enchilada Casserole

1 lb. boneless/skinless chicken breasts
(about 2 large)
1 (14 oz) can enchilada sauce
6 medium corn tortillas*
3 C. shredded Monterey Jack cheese

Cut each chicken breast into about 3
pieces & place in a small pot. Pour
Enchilada sauce over & cook, covered,
on Low to medium heat until chicken is
cooked through, about 20 minutes. (No
water is needed, chicken will cook in sauce)
Make sure you stir occasionally so it doesn’t
stick to bottom. Remove chicken from pot &
shred using 2 forks.

Preheat oven 375 degrees F.

Place 1/4 C. leftover Enchil. sauce
in bottom of a baking dish** – poster
used longer dish so she could place
2 tortillas across. Place 2 tortillas on
bottom, top with 1/3 of chicken &
1/3 of remaining sauce. Sprinkle with
1/3 of cheese & repeat starting with
2 more tortillas, chicken, sauce, cheese –
repeat with last layer ending with cheese.
Bake 20-30  minutes uncovered, until
bubbly & cheese has melted & started
to brown on top. Serve warm.
Serves 6

* poster used corn tortillas but Flour
work, also. Some people mentioned that
flour turned out a bit soggier than corn.

**Poster used a 5 & 7″ casserole dish
but said a 9 X 13″ or 8 X 8″ works as well

(recipe: jocooks.com)
—————————————-

Crockpot Green Beans & Bacon

12 oz. center-cut bacon
29 oz. canned green beans*
1 medium yellow onion, chopped
1/2 C. maple syrup
1/4 C. brown sugar

In a sauce pan heat bacon & onion just
until bacon is cooked (do not brown).
Drain green beans & pour into 5 qt or
larger crockpot. Add bacon, onion &
bacon drippings on top of green beans.
Add brown sugar & maple syrup – stir
well. Cover & cook on Low 6-8 hours or
High 4-5 hours. Serves 10

NOTE: *Can use fresh or frozen green
beans

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

Chicken Tortilla Soup

2 qts. chicken stock
meat from 1 chicken (rotisserie)
16 white or yellow corn tortillas
1 T. olive oil
2 T. vegetable oil
2 C. diced onion
2-3 T. jalapeno, diced (depending
on how hot you like it)
2 T. fresh garlic, chopped
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. white pepper
2 tsp. gumbo file powder (optional,
but recommended)
1 (14.75 oz.) can creamed corn
1 (7 oz) can diced mild green chiles
2-4 T. yellow corn meal (see note)
2 (14.5 oz, ea) cans fire-roasted diced
tomatoes, drained
few shakes Worcestershire sauce
Kosher salt, to taste

Topping Options:

lime wedges
Pepper Jack cheese, shredded
chopped cilantro
Tortilla strips (see note)
Sliced fresh avocado
sliced scallions
sour cream
=
Preheat oven 425 degrees F.
Line a sheet tray with parchment paper.
Lay out 16 corn tortillas on cutting board
& slice into thin strips – spread out on sheet
pan & coat with a drizzle of olive oil just
to moisten. Bake 20 minutes, tossing every
5 minutes (If getting too brown, remove before
the 20 minutes is up). Separate 1/4th of strips
as a garnish for serving – place remaining aside
for later.

In a 5-6 qt. heavy bottomed soup pot or Dutch
oven, heat vegetable oil over medium heat. Once
hot, add onions, jalapeno, garlic, cumin, coriander,
white pepper & (if using) gumbo file. Saute & stir
5 minutes. Add stock, creamed corn, diced green
chiles, cooked tortilla strips from earlier & corn
meal*. Bring to boil then lower to simmer &
cook 5 minutes. While soup is simmering, drain
canned tomatoes & discard liquid. After 5 minutes
puree soup using an immersion blender or regular
blender (in batches) until smooth. Check for
thickness – if you want it thicker, add more corn-
meal. If too thick, dilute with more stock or water.
When adding corn meal, it needs 5 minutes of
cooking to bloom & thicken the soup so don’t
add too much at once. Add drained tomatoes &
Worcs. sauce & taste – only add more salt if you
think it needs it. Serve immediately with any
of the suggested toppings. Serves 8-12

* If you use 2 T. cornmeal, the finished soup
will be creamy in consistency & easily drip from a
spoon. 4 T. will make finished soup thick, almost
like a porridge. Start with 2 T.

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

Mint Chocolate Chip Ice Cream
Cupcakes

Cupcakes:
1 (16.5 oz) box devil’s food cake mix
1 (48 oz) container mint chocolate
chip ice cream, softened
sprinkles (optional)

Whipped Topping:
1 C. heavy whipping cream
2 T. sugar
1/2 tsp. vanilla
(green food coloring – optional)

Preheat oven 350 degrees F.
Line 2 muffin tins with cupcake
liners. Prepare and bake cupcakes
accordg to pkg. directions – cool
completely.
Line a cookie sheet with waxed paper;
place in freezer. Using a spoon, remove
centers from cupcakes, leaving bottoms
intact. Crumble removed pieces in a bowl.

Working in batches of 4, dollop a small
scoop of ice cream into each center, then
place on cookie sheet in freezer. Cover
with plastic wrap & freeze at least 4 hours.

In a chilled mixing bowl, whisk cold whipping
cream, sugar, vanilla & food coloring (if using)
on High speed until stiff peaks form, about
1 minute. Place whipped topping in a zip-lock
bag. Snip bottom corner then use bag to
pipe topping onto cupcakes. Sprinkle tops
with crumbled cake & sprinkles (if using).
Serve immediately & freeze any leftovers.
Makes 24

(recipe: mymagazine.us)
======================

There are times in our lives when we are
faced with our own mortality – having breast
cancer 8 years ago did that for me. At that
time I met a young lady who, also, was going
through the same thing – except hers was
much more serious/aggressive. She beat it,
met a young man, married and had a handsome
little son who is around 2 1/2 now. About
2 years ago she, again, contracted cancer (I didn’t
know about it at that time) but this time it was
brain cancer. About 2 weeks ago she finished her
final radiation treatment and we were hopeful;
but her body was just not strong enough and she
passed away yesterday – she was 34. She was a
very strong example of how to go through a very
difficult situation with grace; she was a believer
and her faith held her when her physical strength
could not. All during this time she and her Mom
posted many family photos on Facebook – each one
with the title: “Making Memories” – somehow I
think she knew her life would be short and yet
she wanted to make the most of it with all of
her loved ones – and she did that. Her brother
is a very close friend of my oldest son and her
Mom and my husband used to work together
at the telephone company many years ago so
we know the whole family. She will be greatly
missed but she certainly made a legacy of
her life and how to go through adversity with
grace and faith.

Hoping you have a good day;

Hugs;

Pammie

Happy Thursday!

it’s Thursday – over half-way through the week! Will be babysitting in a very short while (hopefully, it will be a short day but tomorrow is 10:30 – ??? which could be 6/6:30/7 – whatever).

Weather-wise, it’s typical Michigan Spring – sometimes rainy & gray, sometimes sunny! 30’s for most of week but also possibility of SNOW two days – oh well . . . at least we know SPRING IS ON THE WAY! We have Aconite flowers all over the backyard; they’re a bright yellow ground cover. Originally they were all on my neighbor’s side of the fence, but slowly, over the years, they have all crept under the fence and now are all over MY yard (and NONE on theirs! Strange!)

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

Homemade Chocolate Turtle Cake

1 C. chocolate chips
2 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake mix accordg. to pkg. directions &
pour half of batter into prepared pan.
Bake 15 minutes. Remove & let cool.
In a double boiler, add unwrapped
caramels, milk & butter – stir constantly
until melted – pour over cooled cake.
Sprinkle top of cake with 1 C. pecans &
chocolate chips. Pour remaining batter
on top & bake 20 minutes.

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

Bundt Cake Breakfast

1 C. cooked, diced ham
1 C. Tater Tots – frozen
1 dozen eggs, whisked
1 can Pillsbury Grands biscuits (8),
diced – raw
2 C. cheese – your choice (poster used Cheddar)
1/4 C. milk

Preheat oven 400 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix all ingredients
together in large bowl & pour into
prepared pan. Bake 45 minutes.
When done, turn onto a platter –
cut & serve.

NOTE: You can substitute any cooked
meat or veggies – the key is to not add
too much starch.

(recipe: skinnypoints.com)
————————–

Lemon Chicken Rice Skillet

4 boneless skinless chicken breast
halves (or boneless chicken thighs)
salt/pepper, to taste
1 tsp. garlic powder
1 tsp. dried parsley
2 T. butter
1 C. uncooked white rice (poster used Jasmine)
2 1/4 C. chicken stock
1 tsp. lemon zest & 3 T. lemon juice, from
one lemon
1 tsp. dried parsley
1 whole lemon, cut into slices – (garnish)

Heat large skillet with lid over medium-
high heat. Season chicken with salt/pepper,
garlic powder & parsley. Add butter to skillet
& cook chicken in hot butter until browned,
but not cooked all the way through (about
2 minutes per side). Remove chicken from
skillet to a plate. Add rice, chicken stock, lemon
zest, lemon juice & parsley to skillet over medium
heat; using a wooden spoon, scrape browned bits
from bottom of pan. Let rice come to a small boil,
then reduce heat to simmer. Place chicken on top
of rice mixture, cover with lid & cook 20-25 minutes
until rice is tender & liquid is absorbed. Garnish
chicken with lemon slices & extra parsley, if desired.
Serves 4

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

Crockpot Chicken Alfredo Tortellini
Soup

1 C. diced onion
4 cloves garlic, minced
8 C. chicken broth
4 medium carrots, cut into 1/2″
pieces
4 ribs celery, cut into 1/2″ pieces
1 tsp. salt
1 tsp. black pepper
2 lb. boneless skinless chicken
breasts (frozen is OK)
1/2 C. flour
2 C. Half & Half
1 (19 oz) pkg. frozen cheese tortellini
1 1/2 C. grated/shredded Parmesan
cheese
5 large kale leaves, washed & coarsely
chopped (discard stems)
salt/pepper, to taste

Add onion, garlic, chicken broth, carrots,
celery, salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours (6 hours
for thawed chicken/8 hours for frozen).
Remove lid & use tongs to place chicken
on a cutting board – cut into pieces or
shred – add back to crockpot. Turn
heat to High – warm the Half & Half*.
Whisk flour, 1 T. at a time, into Half &
Half until smooth – pour into crockpot.
Stir & let soup thicken about 10 minutes.
Add in tortellini, Parmesan & kale.
Tortellini will cook in about 5-10 minutes.
Adjust salt/pepper to taste.
Serves 8-10

* Poster warms in a microwaveable
cup or bowl for 1 minute

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

I thought this was a VERY INTERESTING idea!

Wafflemaker Hash Browns

1 (30 oz) bag frozen shredded hash
browns, thawed
4 T. (1/2 stick) butter, melted
1 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 C. grated Cheddar cheese
3/4 C. chopped ham

Preheat waffle maker on regular
setting & spray both heated elements
with nonstick cooking spray. Squeeze
out any excess moisture from potatoes &
place in a bowl. Pour melted butter over,
sprinkle with salt/pepper & stir. Scoop
a heaping 1/2 C. of mixture into each bottom
waffle section* – top with a generous 2 T.
Cheddar then a sprinkling of chopped
ham. Top cheese & ham in each section
with another 1/4 C. hash browns. Close
waffle iron & cook 15 minutes on
regular setting. Repeat with rest of
hash browns, cheese & ham, filling
one section of waffle iron. Makes 5

*you  might want to spread hash browns
around a bit to totally fill each section

(recipe: foodnetwork.com
———————————-

Tamale Pie

1 box corn muffin mix (like Jiffy)
1 large egg
1/2 C. sour cream
1/2 c. canned creamed corn
1 T. olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt/ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 C. red enchilada sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese

Preheat oven 400 degrees F.
Grease a large oven-safe skillet with
nonstick cooking spray. In large bowl
whisk corn muffin mix, egg, sour cream
& creamed corn – pour into prepared
skillet & bake 20 minutes until golden.
Let cool.
In large skillet over medium heat, heat
oil. Add onion, cumin & chili powder –
season with salt/pepper – cook 5 minutes
until soft. Add garlic & cook 1 minute until
fragrant. Add gr. beef & cook, breaking up
meat with a wooden spoon, until no longer
pink, about 6 minutes; drain. Poke entire
surface of cooked cornbread with a fork &
pour enchilada sauce over. Top with beef &
cheeses. Cover with foil & bake about 20
minutes until cheese is melted. Turn on
broiler, remove foil & broil about 5 minutes
until cheese turns golden. Serves 6

(recipe: delish.com)
—————————————

Knock Your Socks Off Chicken
& Sausage
(crockpot)

1 1/2 lb. boneless skinless chicken
breasts
1 pkg Andoulle sausage (or you can
use smoked sausage, kielbasa)
1 (8 oz) pkg. cream cheese, room temp.
1 C. chicken stock
1/2 C. white wine (or beer or chicken
stock)
3 cloves garlic, minced
1 small yellow onion, diced
2 T. grainy mustard
1/2 tsp. salt
(scallions – chopped – optional garnish)
=
Cooked white rice, noodles, quinoa or
pasta to serve 4
=
In medium bowl mix cream cheese with
chicken stock, salt, garlic, mustard & wine
until incorporated. Place chicken & sausage
in bottom of crockpot & place onions on top.
Pour cream cheese mixture over top. Cover
& cook on High 4 hours (or Low 5-6 hours)
checking occasionally to be sure it’s not
thickening too much – if it is, add a little
more chicken stock or wine.

When ready to serve, you can place the meal
in a baking dish & place under broiler a few
minutes (optional). Salt & pepper, to taste
& serve with suggested sides.

NOTE from poster: If your sauce seems thinner
you can always remove the lid from crockpot
the last hour of cooking time.

(recipe: bakednewengland.com)

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

Well, recipes were copying just fine until the last dessert
one – back to my sites old tricks so no last dessert recipe –
sorry.

On the knitting note; Tuesday I was able to deliver
50 pairs of baby booties – that makes 150 pairs since
we first took up the challenge – I’m so proud of my ladies!

Guess I’d better get off here and organize what I’m taking
for babysitting today besides my knitting (some sort of
lunch . . . ).

Have a GREAT day! SPRING IS COMING!!!

Hugs;

Pammie

PS: Gas prices are up to $2.69/9 (was lucky to use my Kroger gas points to get 20 cents off per gallon – yay!

 

I was right!

From the rain the other day we now have a light coating of snow on the ground – told ya so! Had to go to a baby shower at church this morning (10 a.m.) and driving was a bit ‘dicey’ – spots were slippery which made driving much slower. Oh well – roads are clear now and it’s warmed up a bit (33 degrees F. ) with a ‘lovely’ report of 40% chance of snow showers – oh well . . .

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

Crockpot Corned Beef & Cabbage

1 corned beef brisket (3-5 lb.)
3 carrots, peeled/ cut into large chunks
3/4 lb. small yellow potatoes, halved
1/2 head green cabbage cut into wedges
3 T. butter
1 clove garlic, minced
1 T. chopped parsley
salt/pepper, to taste
grainy mustard – for serving (optional)

Remove corned beef from pkg; rinse with
cold water & pat dry with paper towels.
Place brisket in crockpot, fat side up;
carrots & potatoes. Add 3 C. water plus
the seasoning packet that comes with the
brisket. Cover & cook on Low 6 hours.

Add cabbage on top of corned beef;
cover & cook on Low another 2 hours.
Remove cabbage, corned beef, potatoes &
carrots from crockpot. Slice corned beef
against the grain. Place butter, garlic, parsley
& salt/pepper in a small bowl – microwave in
30-second intervals until melted – drizzle
over carrots, potatoes & cabbage. Place
meat, potatoes & vegetables on a platter &
serve with mustard on the side (if using)
Serves 6

NOTE: Potatoes & carrots will get quite soft
being cooked all day in crockpot. If you prefer
firmer veggies, add them halfway through
cooking time.

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

Irish Nachos

4 C. kettle-style potato chips
2 C. shredded Cheddar cheese
1/2 C. cooked/crumbled bacon
1/4 C. finely chopped chives
1/3 C. sour cream
1/4 C. diced tomato

Preheat oven 350 degrees F.
Place chips on a sheet pan (or in a
pie plate). Sprinkle cheese evenly
over chips then top with bacon.
Bake approx. 5 minutes until cheese
is melted. Top with sour cream, tomato
& chives – serve immediately
Serves 8

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

Braised Cabbage

1 head cabbage, cut into 8 wedges
1/2 C. onion, sliced
2 carrots, peeled/sliced
1/2 C. chicken or vegetable broth
1/4 C. butter cut into small pieces
salt/pepper, to taste
2 T. chopped parsley

Preheat oven 325 degrees F.
Spray a baking dish with nonstick
cooking spray. Arrange cabbage wedges
in dish then scatter carrots & onions
around cabbage. Pour broth into pan &
sprinkle butter pieces over cabbage.
Season everything with salt/pepper –
to taste. Cover with foil & bake 2 hours.
Uncover dish halfway through cooking
time – use tongs to carefully flip cabbage
wedges over.
Increase oven temp. to 425 degrees F.
Uncover dish & bake 15-20 minutes until
cabbage starts to brown at edges. Sprinkle
with parsley & serve. Serves 8

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

Layered Green Salad

Salad:

1 head iceburg lettuce, chopped
2 C. baby spinach
salt/pepper, to taste
10 whole hard-boiled eggs, peeled/chopped
1 (12 oz) pkg. bacon – cooked/crumbled
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 C. Cheddar cheese, grated
1 (10 oz) bag frozen peas, thawed

Dressing:
1/2 C. mayonnaise
1/2 C. sour cream
2 T. sugar
=
In large glass bowl, layer salad ingredients in
order listed in recipe. Combine dressing
ingredients in another bowl & whisk together
until combined – pour over top of salad &
spread to cover. Refrigerate up to 8 hours.
Serves 8-10

(recipe: sixsistersstuff.com)
—————————————

Crockpot Steak & Potato Soup

1 1/2 lb. beef stew meat or sirloin
cut into cubes
2 T. cooking oil
4 small russet potatoes, diced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. garlic powder
1 sweet yellow onion, diced
32 oz. box beef broth
1 C. heavy cream (added at end)

In large skillet over medium-high heat,
add oil – brown beef on all sides (but
no need to cook through) – add to
crockpot. Add remaining ingredients
(except cream) – cover & cook on Low
8 hours without opening lid during
cooking time! Add cream & stir.
Serves 6

(recipe: themagicalslowcooker.com)
———————————–
Amazing Mint Brownies

2 oz. semi sweet chocolate
1/2 C. butter
2 eggs
1 C. sugar
1/2 C. flour

Mint Layer:
4 T. butter, softened
1 1/2 T. milk (or heavy cream)
1 tsp. peppermint extract
1 1/2 C. powdered sugar
green food coloring

Chocolate Layer:
6 T. butter
1 1/2 T. milk
2 1/4 T. cocoa powder
3/4 tsp. vanilla
1 1/2 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray (you can
also line with parchment paper).
In small saucepan, melt chocolate &
butter over Low heat. In a large bowl beat
eggs; add sugar to eggs & mix until
sugar dissolves. Add flour & chocolate
mixture – stir to combine: pour into
prepared pan & bake 20-25 minutes
until a toothpick inserted in center
comes out clear or with a few moist
crumbs. Do not overbake. Cool
completely

Mint Layer:

In a bowl combine butter, milk, peppermint
extract & powdered sugar – add food coloring
until desired color of green – stir until
combined then spread over cooled brownies.

Chocolate Layer:

Melt butter & milk in microwaveable bowl
(or on stove top). Stir in cocoa, vanilla &
powdered sugar – beat until smooth. Pour
over mint layer & spread evenly.
Chill for 30 minutes then cut into squares.
Serves 12

(recipe: myrecipemagic.com)
=======================

Hope you’re having a great day!

Hugs;

Pammie

Friday

Another rainy day in Michigan – it’s a ‘balmy’ 38 degrees F. and looks like it won’t get much higher for the coming days. Not bad, but if you live in colder climates you know that when it’s in the 30’s & raining, it ‘could’ turn to that dreaded ‘S’ word: snow. So far that doesn’t look like it’s in the offing – sure hope not!

Lots of great recipes coming in so thought it’s time to share with you:

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

(think I’m saving this one for Easter)

Layered Lemon Pie

1 (8 oz) pkg. cream cheese, softened

1/2 C. sugar

1 (15 3/4 oz) can lemon pie filling, divided

1 (8 oz) tub Cool Whip, thawed

1 (9 inch) graham cracker pie crust

In small bowl beat cream cheese & sugar

until smooth using elec. mixer. Beat in

half of pie filling then fold in Cool Whip –

spoon into pie crust. Spread remaining

pie filling over cream cheese layer &

refrigerate at least 15 minutes before

serving. Serves 8

(recipe: tasteofhome.com)


Crockpot Sugar Carrots w/Ginger

7 whole carrots sliced into 1/4″ slices
3 T. fresh ginger – peeled/finely minced*
1/4 C. brown sugar
1/4 C. orange juice
1/4 C. butter

Add carrots, ginger, brown sugar,
orange juice & butter to 4 qt. crockpot.
Cover & cook on High 1 hour. Remove
lid & stir to make sure there are no
lumps of brown sugar. Cover & turn
temp. to Low – cook 4-5 hours until
carrots reach your desired tenderness
level. Serves 4

*To easily peel fresh ginger use a spoon
to scrape off the skin.

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

Sausage/Bean Soup
(stove or crockpot method)

1 lb. pork sausage
1 small onion, chopped
1 green pepper, chopped
1 C. chopped celery
1 (14.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can navy beans, drained/
rinsed
1 (14.5 oz) can kidney beans, drained/
rinsed
1 C. chopped fresh baby spinach-
(optional)
2 potatoes, peeled/cubed
2 C. water
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. minced garlic
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. thyme
1 bay leaf

In a skillet brown sausage, onion,
green pepper & celery; drain & add
to large pot. Add all other soup
ingredients to pot & simmer 1 hour
until potatoes are done.
Makes approx. 10 C. soup

Crockpot:
Follow directions, adding cooked
sausage, onion, green pepper & celery
to crockpot along with all other
ingredients. Cook on High 4 hours or
Low for 6 hours

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

5-Ingredient Dump & Bake
Reuben Casserole

2 lb. bag sauerkraut (about 3.75 C.)
drained/rinsed/squeezed very dry
using a dishtowel
1 large tomato, horizontally sliced
into 4 rounds
1/2 C. Russian or Thousand Island
salad dressing
12 oz. deli sliced corned beef, diced
(or use leftover cooked corned beef)
8 oz. grated Swiss cheese

optional garnish: chopped fresh parsley

Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with
nonstick cooking spray. Place
sauerkraut in bottom of dish;
top with tomato slices & drizzle
with salad dressing. Add diced
corned beef on top & sprinkle
with grated cheese. Bake,
uncovered, 20-25 minutes until
heated through. Garnish with
parsley, if desired. Serves 4

(recipe: theseasonedmom.com)
——————————

Potato/Pepper/Sausage Bake

5 large Yukon Gold potatoes,
peeled/cut into 1 inch cubes
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 shallot, chopped
4 cloves garlic, minced
1 T. olive oil
2 tsp. paprika
3/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
1 (19 oz) pkg. Italian sausage links
minced fresh thyme, optional

Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ rimmed baking
sheet with nonstick cooking spray.
Place potatoes, sweet peppers,
shallot & garlic in prepared pan.
Drizzle with oil & sprinkle with
seasonings – toss to coat. Spread
evenly over pan, leaving room for
the sausage – add sausage to pan*
Bake, uncovered, 30-35 minutes until
a thermometer inserted into sausage
reads 160 degrees F. & vegetables are
tender. If desired, sprinkle with fresh
thyme before serving. Serves 5

*arrange sausages directly onto
pan instead of on top of potatoes so
potatoes cook evenly.

(recipe: tasteofhome.com)
———————–

Pecan Pie Muffins

1 C. chopped pecans

1 C. firmly packed brown sugar

1/2 C. flour

2 large eggs, well beaten

1/2 C. melted butter

Preheat oven 350 degrees F.

Line muffin cups with foil baking

cup liners. In large bowl combine

pecans, brown sugar & flour. Add

beaten eggs to butter then pour

over dry ingredients – mix to combine.

Spoon batter into muffin tins 2/3 rds

full. Bake 20-25 minutes. Transfer

to wire rack immediately after baking.

(recipe: americantimesfood.com)

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

Well, it appears my computer wants to be
‘goofy’ again & won’t ‘copy & paste’ nicely
so last recipe had to be hand typed. I had
more great recipes but with the computer
‘glitch’, am going to leave you with what’s
posted above & not ‘tempt fate’.

Today is another ‘free’ day so am planning
on catching up a bit on my baby afghans –
knitting the tiny baby booties goes much
faster, so have been doing a lot of that.
I/we are now up to 45 pairs so, hopefully,
next Tuesday the lady from my Panera group
who now wants to work at sewing the baby
gowns will come to Panera & I can give
them to her to hand-carry to the place = at
least ‘that’s the plan’!

Enjoy your day!

Hugs;

Pammie

PS: Thought I had some Irish recipes saved – will have

to check further for you!

 

PPS: Just remembered: don’t know about you, but

we here at my house have both a ‘land line’

and several cell phones. Yesterday while at the

doctors for a routine check up my cell phone rang.

I’ve received MANY/DAILY ‘scam likely’ recordings

on both my cell & home phones BUT this one

tops them all: a recording all in CHINESE!!! (No,

I don’t speak Chinese, but I do know “Hello” in

Chinese – TOO FUNNY!)  It just kept repeating,

over & over like all the other ‘scam likely’ calls.

Now THAT’S different!!!

It’s Wednesday!

Our weather is now “typical Michigan” – that means one day we have really nice, sunny & (sometimes) warm days followed by really cold, gray days – that’s NORMAL for Michigan closely approaching Spring. Yesterday it was really gorgeous – sunny and up to almost 47! Today it’s misting/rain, gray & 41 degrees F. BUT this coming Thursday we’re supposed to get up to 66! (followed by, on Saturday, 36 degrees F. – typical Michgan!  Sigh . . . )

I’m SUPER HAPPY today because after missing my Library Knit group for two weeks in a row I was finally able to join them! When I came in several ladies greeted me with “I’m so glad you’re here – I’ve been dragging these around for weeks!” They meant knit baby booties. I just stopped to count and we now have another 43 pairs to donate. One of my ladies from the Panera knit group has decided to help volunteer doing sewing for the group that does the baby burial outfits. She said she plans on going there once a week and would be willing to take our booties when she goes – that’s a BIG bonus for us, saving $$$ in mailing postage (last time 50 pr. cost $10 just to mail). I’m so happy to see that others are taking up the ’cause’ to help bless hurting families. As I’ve said before, it’s an honor to be able to do something small to help someone else in their time of grief. (If you’re new to reading my blog, I’m referring to a particular group of people who create/prepare burial clothing for infants who have died: “Angels Above Baby Gowns” – they have a Facebook page and are located in Garden City, MI.

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

Homemade Cinnamon Apple Cake

2 C. flour
1 large apple, peeled/chopped
1 C. vegetable oil
1 C. dark brown sugar
1/2 C. granulated sugar
1/2 C. walnuts, chopped
2 large eggs
1 T. cinnamon
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven 350 degrees F.
Lightly spray a 9″ round cake
pan with nonstick cooking spray. In
medium bowl mix eggs & oil; add
cinnamon, white & brown sugars &
vanilla – mix until combined. Add flour,
salt, baking soda & baking powder –
mix until thoroughly incorporated.
Fold in apples & nuts – pour into
prepared pan & smooth out evenly.
Bake about 45 minutes until a toothpick
inserted into center of cake comes
out clean. Let cool 15 minutes before
slicing & serving.

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

Angel Hair Pasta with Chicken

2 T. olive oil, divided
2 skinless boneless chicken breast
halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4″
pieces
1 (10 oz) pkg. frozen broccoli florets,
thawed
2 cloves garlic, minced
1 (12 oz) pkg. angel hair pasta
2/3 C. chicken broth
1 tsp. dried basil
1/4 C. grated Parmesan cheese

Heat 1 T. oil in medium skillet over medium
heat. Add chicken & cook, stirring, until
chicken is cooked through, about 5 minutes.
Remove from skillet & drain on paper  towels.
Heat remaining oil in same skillet. Begin heating
water for pasta

(NOTE: before cooking pasta,
rub insides of pot with a little vegetable oil –
this will prevent the water from boiling over.)

Add carrot to skillet; cook, stirring, 4 minutes.
Add broccoli & garlic, cook, stirring 2 minutes.
Cook pasta accordg. to pkg. directions. While
pasta is cooking, add chicken broth, basil &
Parmesan to skillet – stir to combine. Return
chicken to skillet; reduce heat & simmer
4 minutes. Drain pasta & place in a large
serving bowl. Top with chicken & vebetable
mixture. Serve immediately. Serves 4

Variation: substitute 1 (10 oz) pkg. frozen peas
for frozen broccoli & 1 C. chopped, cooked ham
for chicken.
——————————–

Homemade Pizza “Rolls”
(recipe for now or later)

2 lb. ground beef
2 C. shredded mozzarella cheese
1 dozen sub rolls
2 (15 oz, ea) jars pizza sauce

In large skillet over medium-high heat
brown meat, breaking up into small
pieces until no longer pink & fully cooked.
Drain; add both jars pizza sauce – stir &
cook on medium until bubbly. Slice each
bun almost through & spoon cooked beef
mixture into buns. Add cheese on top &
seal with plastic wrap*; refrigerate.
When ready to eat, heat individual ‘rolls’
in microwave about 1 minute. Can be
stored in fridge for several days.
Serves 12

*Poster likes to put sealed rolls back in
the bag the buns came in for an extra
layer of protection.

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

Crockpot Split Pea Soup

1 (16 oz) bag dried split peas
1 tsp. olive oil
1 medium onion, chopped
2-3 cloves garlic, chopped
2 large carrots, chopped
1 smoked ham hock (about 11 oz –
assuming 4 oz. meat removing bone &
skin)
6 C. chicken broth
black pepper, to taste

Place dried peas in a colander – wash &
drain peas. In small skillet saute onions &
garlic in oil over medium heat until soft,
about 3 minutes then transfer to crockpot
along with peas, carrots, ham hock & chicken
broth. Cover & cook on Low 10 hours until
peas are tender. Remove ham hock & season
with black pepper. Discard skin of hock &
shred pork off bone & add back to soup.
Serves 6

(recipe: skinnytaste.com)
—————————–

Make-Ahead Unstuffed Shells

4 C. medium pasta shells, uncooked
1 lb. ground beef
1 (24 oz) jar (Classico) Tomato & Basil
pasta sauce
1 (8 oz) tub cream cheese spread
1/3 C. chopped fresh basil
1/4 C. grated Parmesan cheese
2 T. milk
1/2 tsp. dried Italian seasoning
1 1/2/ C. shredded mozzarella cheese

Spray 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta accordg. to pkg. directions,
omitting salt. Brown meat in large
skillet; drain. Stir in pasta sauce &
simmer on medium heat 2 minutes –
remove from heat. Drain pasta; mix
cream cheese spread, basil, Parm.
cheese, milk & Ital. seasoning in large
bowl until blended – stir in pasta.
Spread half meat sauce in bottom of
prepared dish & cover with layers of
pasta mixture & remaining meat sauce.
Sprinkle top with Mozz. cheese & cover
with foil.

*Refrigerate up to 24 hours
before baking.

To Bake:
Preheat oven 375 degrees F.
Bake, covered, 40-45 minutes until
heated through. Uncover after
30 minutes of baking time.
Serves 6

(recipe: kraftrecipes.com)
————————

Pork Stir Fry

1 T. oil
1 lb. pork tenderloin, cut into
bite-sized pieces
2 C. quartered fresh mushrooms
1 c. fresh snow pea pods
1 small yellow pepper, cut into strips
2 cloves garlic, minced
1 T. minced ginger
1/4 C. Catalina salad dressing (Kraft)
1 T. soy sauce
1/4 C. cashews
2 green onions, chopped

3 C. cooked long-grain brown rice
=
Heat oil in large wok or skillet on High
heat; add meat & stir-fry 1 minute.
Add next 5 ingredients; stir-fry on medium-
high 3-5 minutes or until meat is lightly
browned. Stir in dressing & soy sauce;
stir-fry 2 minutes until vegetables are
crisp-tender & meat is done. Top with
nuts & onions, serve over rice.
Serves 6

(recipe: kraftrecipes.com)
—————————–


Amish Peanut Butter Cream Pie

1 (9 inch) baked/cooled pie crust

Peanut Butter Crumbles:
1/2 C. powdered sugar
1/4 C. creamy peanut butter

Peanut Butter Filling:
1 small box instant vanilla pudding mix
1 1/2 C. milk
1/2 C. peanut butter
1 C. whipped cream or 1 C. Cool
Whip, thawed

Whipped topping on top of pie:
2 C. whipped cream or 1 (8 oz) tub
Cool Whip, thawed

In medium bowl using elec. mixer, add
powdered sugar & peanut butter – mix
on medium speed until small peanut
butter crumbles start to come together.
If mixture is too powdery, add a few drops
of water & larger nuggets will form. Add
half the peanut butter nuggets to bottom
of pie shell.

Filling:
In medium bowl using elec. mixer, mix dry
pudding mix, milk, peanut butter for 2
minutes. Add in whipped cream (make
sure it’s already whipped) & mix in lightly.
Pour into pie crust on top of peanut butter
crumbles & top with whipped cream. Add
half remaining peanut butter crumbles (or
as many as you want) to top of whipped
cream. Let pie cool in fridge at least 1-2
hours to set up before cutting.

(recipe: thebaking chocolatess.com)
============================

I’m feeling like I should apologize for not writing
lately – it’s been kind of hectic with more babysitting
and my usual activities. SO GLAD I finally ‘spoke up’
and asked that my babysitting days be either Monday,
Thursday or Friday – NOT Tues./Weds, as those are
my only ‘me’ days where I have things I enjoy doing –
Tuesdays Panera Knit Group and Weds. Library Knit
group & my special needs group. We’ll see how that
goes.

Not much else ‘new’ been reading more David
Baldacci (one of my favorite authors for murder/
mystery). Am going to try a ‘new to me’ recipe soon
for Alfredo Spinach Gnocchi using fresh spinach,
frozen gnocchi & ‘jarred’ alfredo sauce – sounded
good to me as a side dish. (note: I’ve never cooked/
eaten gnocchi before, so ought to be ‘interesting’!)
For those who don’t know what gnocchi is: they are
small dough dumplings which team together nicely
with various sauces as a side dish.

Hope your week is going well;

Hugs;

Pammie