The “Day Before”!

Here we are at the ‘last’ day BEFORE Thanksgiving cooking, etc. Lots of recipes – this time I tried to pick ones that are a little ‘different’ – perhaps to ‘inspire you’?

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Hot-Water Gingerbread

1/2 C. boiling water
1/2 C. shortening
1/2 C. white sugar
3/4 C. molasses
2 eggs
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt

Preheat oven 350 degrees F.
In large bowl pour hot water
over shortening. Add sugar &
molasses – mix well using elec.
mixer. Add eggs & continue
mixing. Mix flour, baking powder,
baking soda, cinnamon, ginger,
cloves & salt using a wire mixer –
add to molasses mixture. Mix
just until all ingredients are wet.
Spray a 9 X 9″ baking dish with
nonstick cooking spray. Pour
mixture into pan & bake 35-40
minutes until center is done.
Makes about 9 servings.
(can add a lemon glaze or
whipped cream when serving.)

Lemon Glaze:
1/4 C. lemon juice
1 T. lemon zest
1 (or more) C. powdered sugar

Mix ingredients using wire whisk
& spread over hot gingerbread.

(recipe: thesouthernladycooks.com)
———————————–
Creamy Pumpkin Soup

1 (29 oz) can pure pumpkin
1 3/4 C. chicken broth
1/2 C. water
1/4 C. firmly packed light
brown sugar
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. black pepper
2 C. Half & Half

In large saucepan combine all
ingredients except Half & Half;
mix well & bring to boil over
medium heat, stirring frequently.
Reduce heat to Low & stir in Half
& Half until well blended. Cover &
simmer until heated through.
Serve immediately. Serves 5

(recipe: mrfood.com)
——————————
Apple Slaw

3 T. olive oil
2 T. mayonnaise
1 T. Dijon mustard
1 T. lemon juice
1/2 tsp. hot sauce
1 T. sugar
1/4 tsp. salt
1 (16 oz) pkg. shredded coleslaw
mix
1 large apple, cored/diced
4 sliced cooked bacon, crumbled

In large bowl whisk olive oil,
mayonnaise, mustard, lemon
juice, hot sauce, sugar & salt.
Add coleslaw mix & apple &
toss until evenly coated. Sprinkle
top with bacon & serve (OR)
cover & refrigerate until ready
to serve. Serves 6

(recipe: mrfood.com)
——————————
Crockpot Brown Sugar Carrots
(also OVEN & stovetop methods)

5 lb. bag carrots, peeled/cut into
3/4″ coins
1/4 C. unsalted butter
1/2 C. brown sugar, packed
1/2 tsp. cinnamon
1/2 tsp. kosher salt

Place all ingredients in crockpot &
mix together. Cover & cook on Low
4 hours. Garnish with additional
brown sugar when serving, if
desired.
=
OVEN:
Preheat oven 375 degrees F.
Spray a large foil-lined pan with
nonstick spray. Mix all ingredients
& pour into pan. Bake 25-30
minutes.
=
STOVETOP:
Boil carrots 5-7 minutes. Place
all ingredients in large pan &
cook carrots until glazed &
thickened.

(recipe: dinnerthendessert.com)
——————————-
Turkey Gravy (from drippings)

1/4 C. fat skimmed from drippings
1/4 C. flour
2 C. drippings
1 T. butter or heavy cream
salt/pepper, to taste

Place fat in large saucepan over
medium heat; let fat melt & then
sprinkle flour on top. Using a
wooden spoon, stir continuously
until fat & flour have formed a
mixture. Continue stirring until flour
browns slightly, 4-5 minutes. If
drippings have cooled, heat them up
in microwave 30 seconds or more
until they are hot. (NOTE: if you
have less drippings than recipe
calls for – supplement with turkey
or chicken broth). Whisk in hot
drippings to flour mixture – keep
whisking until liquids are fully
incorporated. Bring gravy to a
simmer & continue simmering
until it reaches desired consistency.
Season with salt/pepper then stir in
1 T. butter or heavy cream. Serve
hot. Serves 8
Recipe can easily be doubled or
tripled.

NOTE:
Too thick: add broth
Too thin:  mix 1 T. butter with
1 T. flour- whisk in
Lumps:  use a strainer
Fat from drippings: can
be supplemented with butter
if you need more.
Drippings:  can be supplemented
with turkey or chicken broth if
you need more.

(recipe: momontimeout.com)
—————————
Sweet Potato Crisp

1 (8 oz) pkg. cream cheese,
softened
1 (40 oz) can sweet potatoes,
drained
1/4 tsp. ground cinnamon
3/4 C. packed brown sugar,
divided
1 Granny Smith apple, chopped
2/3 C. chopped fresh cranberries
1/2 C. flour
1/2 C. old fashioned or quick-
cooking oats, uncooked
1/3 C. cold butter or margarine,
cut into small chunks
1/4 C. chopped pecans

Preheat oven 350 degrees F.
Using elec. mixer, beat cream
cheese, potatoes, cinnamon &
1/4 C. sugar until blended. Spray
1 1/2 qt. casserole dish with
nonstick cooking spray; spoon
potato mixture into dish & top
with chopped apples & cranberries.
In a medium  bowl combine flour, oats
& remaining sugar; cut in butter using
a pastry blender or 2 knives until
mixture resembles coarse crumbs.
Stir in nuts & sprinkle over fruit.
Bake 35-40 minutes until heated
through. Serves 8

(recipe: kraftrecipes.com)
—————————–
Southern Pea Salad

1 (16 oz) pkg. frozen sweet peas,
thawed
2 hard boiled eggs, chopped
4-6 slices bacon, cooked/crumbled
(OR) 1 C. cooked, chopped ham
1/2 C. chopped green onion
1 C. shredded Cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (or
1/2 C. chopped celery)
dash cayenne
1/2 C. mayonnaise
1/2 C. sour cream

Combine peas, eggs, bacon,
onion, cheese, pepper/salt,
garlic powder, celery &
cayenne in large bowl. Mix
in mayonnaise & sour cream.
Refrigerate at least 2 hours.
Serves 6-8

(recipe: thesouthernladycooks.com)
—————————-
Really Good Rice Pudding

1 1/2 C. water
3/4 C. uncooked medium white
rice
2 C. milk, divided
1/2 C. sugar
1/4 tsp. salt
1 egg, beaten
1 T. butter
1 tsp. vanilla

In medium saucepan over
high heat, bring water to boil.
Stir in rice; reduce heat to Low
& simmer, covered, 15-20
minutes until water is absorbed
by rice. In large saucepan over
medium heat, combine 1 1/2 C.
milk, sugar, salt & rice; mix well.
Cook 10-15 minutes until
thickened, stirring constantly.
Stir in remaining 1/2 C. milk &
egg; cook 2 minutes more,
stirring constantly. Remove from
heat & stir in butter & vanilla;
place in serving bowl & refrigerate
until chilled. Serves 8

(recipe: mrfood.com)
———————————
Crockpot (3 qt)
Warm Honey Fruit Spread
(appetizer)

2 (8 oz, ea) pkgs. cream cheese,
cubed & softened
1/2 C. honey
1/2 C. chopped dried fruit
1/4 C. chopped pecans
2 tsp. orange marmalade
1/4 tsp. ground cinnamon

Dippers:
shortbread cookies
graham crackers
biscuits
scones

Beat cream cheese & honey at
medium speed using elec. mixer
until creamy. Stir in dried fruit &
remaining ingredients. Spoon
into 3 qt. crockpot. Cover & cook
on Low 2 1/2 hours. Stir before
serving. Serve with dippers.
Makes 2 1/2 Cups

(recipe: mrfood.com)
———————————-
Crispy Apple Rings

1 c. flour
1 1/2 tsp. baking powder
4 T. sugar, divided
1/2 tsp. salt
3/4 C. milk
1 egg
3/4 C. vegetable oil
4 large apples, peeled/
cored & sliced into 1/4-inch
rings
2 tsp. cinnamon

In large bowl combine flour,
baking powder, 2 T. sugar & salt –
mix well. Add milk & egg, beating
until well mixed. In large, deep
skillet, heat oil over medium-high
heat. Dip apple rings into batter
then place in skillet & cook in
batches 2-3 minutes per side,
until golden. Drain on paper
towel-lined plate. In small bowl
combine cinnamon & remaining
2 T. sugar; mix well & sprinkle
over apple rings. Serve
immediately. Makes about 36
rings.

(recipe: mrfood.com)
====================
Last night was Knit Night & we had a
‘small but cosy’ seven people attend.

After chatting with oldest son about
final food list for the holiday, I think I’ll
do a quick grocery run to local small
grocery store & pick up fresh cranberries
& an orange to make cran-orange relish.
(I kinda tried to get him to make it but
he said he hadn’t ordered cranberries-
I’m guessing at work? so I dropped it.)
I’m sure we’ll have more than enough
food for the day – only ‘new’ glitch –
dinner has been moved up from the
traditional 6 p.m. to 2 p.m. (let’s just
say my husband is not very happy
he has to start making mashed potatoes
EARLY in the day . . . sigh).

Hope all of your preparations are going
well.  Remember to take a little time out
to ‘rest’ and ENJOY the day!

Hugs;

Pammie

 

 

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Getting closer …

Just got home from grocery shopping at Kroger – even made sure I got there early (9: 15 a.m.) and still ended up with many aisles crowded with not so happy-to-be-there customers. Oh well, hopefully I’m done with all that – bought more than I expected but I know it will all be used – eventually. They had those little Clementine oranges (“Cuties”) on sale for $2.99 a bag so I grabbed some (not on my list) and a few other things – Yep, I’m an impulse buyer!

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

Apple Walnut Crumb Pie

1 (9 inch) frozen pie crust
1 (21 oz) can apple pie filling
1 C. flour
1/2 C. firmly packed light
brown sugar
1/2 C. mayonnaise
1 C. chopped walnuts

Preheat oven 350 degrees F.
Arrange pie crust on a baking
sheet. Evenly spread apple
pie filing into crust. Combine
flour & brown sugar in a medium
bowl. Stir in mayonnaise using a
fork until mixture is the size of
coarse crumbs. Stir in walnuts &
evenly sprinkle mixture over apples.
Bake 45 minutes until golden brown
& bubbling. Cool slightly on wire
rack. Serve warm or room temp.
Serves 6

(recipe: hellmanns.com)
————————————-

Crockpot Wild Rice Stuffing

2 T. olive oil
1 small yellow onion, diced
2 ribs celery, finely sliced
1 (16 oz) pkg. fresh mushrooms,
sliced (cremini, baby bella, etc.)
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 1/2 C. RICE MIX (uncooked
brown & wild, rinsed & drained)
5 1/2 C. chicken broth
2/3 C. dried cranberries
1 T. chopped fresh sage
1 T. chopped fresh thyme
1/2 C. slivered almonds, toasted

In large skillet heat oil over medium;
add onions & celery – cook, stirring
occasionally, until onion is softened &
lightly brown, about 8 minutes. Increase
heat to medium-high; add mushrooms &
cook, stirring often, about 6 minutes, until
mushrooms are soft & most of liquid has
evaporated. Stir in salt/pepper – remove
from heat. In 3-4 qt crockpot stir together
wild rice blend & sauteed vegetables.
Carefully pour in broth; gently stir. Cover
& cook on Low 5-6 hours or High 2-3
hours, until rice is tender. Turn off
crockpot; stir in cranberries, sage &
thyme. Taste & adjust seasonings.
Cover & let stand 10  minutes. Just
before serving, sprinkle toasted
almonds on top. Serve warm.
Serves 8

NOTE: Can be made ahead:
Saute celery/onions/mushrooms up
to 2 days in advance & store in fridge.
Add all ingredients to crockpot just
before cooking.

(recipe: wellplated.com)
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Crockpot Spicy Queso Dip

1 jalapeno pepper, seeded/ribs
removed, chopped fine
1/2 poblano pepper, seeded/ribs
removed, chopped fine
1 shallot, peeled/chopped fine
2 cloves garlic, minced fine
8 oz. sharp Cheddar cheese, shredded
4 oz. Gouda cheese, shredded
4 oz. cubed cream cheese
1 T. cornstarch & 1 T. water
1 1/2 C. Half & Half

chips, for dipping

Place cheeses & cream cheese in
crockpot. Mix cornstarch with 1 T.
water & add to crockpot; pour in
Half & Half. Cover & cook on High
2 hours, stirring every 20-30
minutes until fully melted & warm.
Serve with chips for dipping.
Serves 8

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

Crockpot Sausage Breakfast
Casserole

1 (26-32 oz) pkg. frozen shredded
hash brown potatoes
1 pkg. (Jimmy Dean) Hearty
Original sausage crumbles
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. (2 oz) shredded Parmesan
cheese
1/2 C. sun dried tomatoes (packed in
oil) drained/ sliced*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Spray insides of crockpot with
nonstick cooking spray. Layer half
of potatoes on bottom. Top with
half of sausage, both cheeses,
sun dried tomatoes & green onions;
repeat layers. In large bowl beat
eggs, milk, salt/pepper using a
wire whisk until well blended;
pour evenly over mixture in crockpot.
Cover & cook on Low 8 hours or
High 4 hours until eggs are set.

*you can substitute 1 C. fresh chopped
tomatoes for sun dried, if desired

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

Crockpot Fruit Compote

1 (1 lb) bag frozen mixed fruit*
1 (14.5 oz) can mandarin oranges,
drained
1/2 C. raisins
1/2 C. maraschino cherries, drained
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 C. brown sugar
1/2 stick butter (4 T), melted
1 (21 oz) can cherry pie filling

Place all fruit in bottom of crockpot.
Combine cinnamon, nutmeg, brown
sugar, melted butter & pie filling in
a bowl – pour over fruit. Cover & cook
on High 2-3 hours, stirring a couple
times during cooking. Makes about
5 C. fruit.

*Poster said the bag she bought had
pineapple, strawberries, peaches &
mango)

NOTE: Poster said this is really good
when served with or on pound cake.
You can also add nuts. Keeps well
for a few days if refrigerated

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

Crockpot Citrus & Herb
Turkey Breast

1 (6-7 lb.) bone-in turkey breast,
skin intact
2 oranges, quartered
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 T. olive oil
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
salt/pepper, to taste
1 C. chicken broth

Rinse turkey breast & pat dry.
Place quartered oranges & fresh
herb sprigs in bottom of crockpot.
Drizzle olive oil over turkey breast
& sprinkle with chopped fresh herbs,
salt/pepper – rub into skin & place
in crockpot. Pour broth around
turkey. Cover & cook on Low 5-7
hours until turkey reaches 165 degrees F.
food thermometer. Remove turkey from
crockpot & tent with foil 20 minutes.

To brown skin:
Place turkey on a cookie sheet &
place under broiler 3-5 minutes until
golden brown, then tent with foil.
Slice & serve.

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

Jalapeno-Buttermilk-Cornbread
Stuffing

3 C. cornbread, dried out & cubed
(store bought or homemade)
1 onion, diced
1 stalk celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded,
finely chopped
2 cloves garlic, minced
1/2 C. chicken stock
2 T. olive oil or butter
salt/ground black pepper, to taste
cilantro, optional garnish

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium heat &
saute onions, celery, bell peppers &
jalapenos until softened, about 12
minutes. During last few minutes of
cooking, add minced garlic, stirring
frequently to prevent burning. Stir
in cubed cornbread & chicken stock;
mix until liquid is completely absorbed
by bread & vegetables; season with
salt/pepper. Pour mixture into baking
dish & bake 20-25 minutes until
browned, crispy & cooked through.
(bread should be crisp but still moist).
Garnish with cilantro (if using) &
serve immediately. Makes approx. 4 C.

(recipe: 12tomatoes.com)
——————————-

Mozzarella-stuffed Garlic Knots

1 (13 oz) tube refrigerated pizza crust
3/4 lb. mozzarella, shredded
2 T. Parmesan & Romano cheese, grated
3 T. salted butter
3 cloves garlic, minced
1/3 C. fresh parsley, chopped

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. Unroll pizza dough &
cut into 10 equal portions. Press down
the center of each pizza dough strip to
create a well for the cheese. Sprinkle
some mozzarella cheese down center
length of each strip; pinch edges together
to form a mozzarella-filled roll – repeat
with rest of dough then mold each strip
into a knot. Bake 15-20 minutes until
golden brown. Combine butter, garlic,
parsley, Parm/Rom. cheese in a saucepan
& saute on medium-high heat until butter
is melted. Toss each baked ‘knot’ into
butter mixture & serve while hot.
Makes 10 knots

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

Cool Whip Frosting

1 (4 oz) box instant pudding
mix, dry (any flavor)
1/4 C. powdered sugar
1 C. milk
1 (8 oz) tub Cool Whip, thawed

In large bowl combine pudding mix,
powdered sugar & milk; mix at Low
speed until blended. Let mixture
stand 3 minutes then fold in thawed
Cool Whip. Frost & keep refrigerated

(recipe: Facebook)
——————————-

Caramel Apple Sheet Cake

2 C. flour plus 2 T. flour
2 c. sugar
1 tsp. cinnamon
1/2 C. butter
1 C. water
1/2 C. shortening
1/2 C. buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 C. peeled/chopped green apples

Frosting:
1/2 C. butter
6 T. milk
3 1/2 C. powdered sugar
1/2 tsp. vanilla
1/8 C. caramel ice cream topping

Preheat oven 400 degrees F.
Spray 15 X 13″ baking dish with
nonstick spray. In large bowl mix
flour, sugar & cinnamon – stir to
combine. In medium saucepan
combine butter, water & shortening;
bring to boil. After mixture reaches
boil, add it to the flour mixture & stir
to combine. Add buttermilk, then
baking soda, eggs, vanilla – in that
order, mixing in between each
addition. Stir in apples & pour into
prepared dish. Bake 20 minutes. Let
cool 10-15 minutes.
While cake is cooling prepare frosting:
Combine butter & milk in medium
bowl; microwave until butter is melted.
Add powdered sugar, vanilla & caramel
sauce & stir until smooth. Pour frosting
evenly over cooled cake.

(recipe: chef-in-training.com)

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

Today is my BUSY day – grocery shopping, home a
bit to rest (& write this blog) then babysitting 8 1/2
month old grandson 1:30 – (hopefully around 3:30/4pm).
Home again to eat/rest then at 5:45 off to Knit/Crochet
night until around 9 p.m. (Glad I’m still healthy enough
to keep up this pace – but I know that I’m pretty
‘free’ tomorrow, no big things to do. Ran into
three people at the grocery store so that ‘chatting’
added almost an hour to my shop time. First person
is the Great Grandma to my oldest grandson & I
haven’t seen her for a good 6+ months (She’s close
to 90 & still in great health – still bowls!), then as
I turned around to re-group my brain on what else
I needed there stood a homeschooling friend/Mom
whom I hadn’t seen for a good 10+ years! More
chatting, then on with shopping. Just about ready
to go up to check out when I look up & see one of
my knitting ladies, so . . .  again, more chatting!
It was a fun & busy morning, for sure!

Weather-wise, it’s sunny & 47 degrees (didn’t need
my hat, scarf & gloves – yay!).

Have a great day!

Hugs;

Pammie

Recipes and MORE Recipes!

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

Crockpot Garlic Sweet Potato Mash

1 1/2 lb. sweet potatoes, peeled/
cut into 1″ cubes
3 C. water
1 bay leaf
3 garlic cloves, peeled
1 tsp. kosher salt
3 T. butter
1/4 C. milk

Place sweet potato cubes in crockpot;
add water, bay leaf, garlic & salt. Cover
& cook on Low 4 hours or High 2 hours
until sweet potatoes are very soft. Drain
all liquid (poster uses a colander). Add
butter & milk; mash until desired
consistency. Add salt/pepper to taste.
Serves 6

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

Oven-roasted Brussels Sprouts/
Butternut Squash & Apples

3 C. Brussels Sprouts (ends trimmed/
outer-loose leaves removed)
2 c. cubed Butternut squash
2 Granny Smith apples, VERY COLD &
cut into cubes
2 T. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. chili powder

Preheat oven 400 degrees F.
Place veggies on a large baking
sheet & drizzle with oil. Sprinkle
chili powder & cinnamon on top;
using your hands, toss all together
making sure to evenly coat all.
Bake 20-25 minutes until veggies
are tender, turning once half way
through cooking time. Serve
immediately. Serves 6

(recipe: momontimeout.com)
——————————
Crockpot Cranberry/Pear Sauce

1 (12 oz) pkg. fresh cranberries
1/2 C. orange juice
1 pear, small/ripe – peeled/cored/
chopped
1 T. port wine
lime zest
1 tsp. fresh ginger root, finely
minced
3 T. granulated sugar
1/4 tsp. ground caramom

In crockpot, combine all ingredients.
Stir, cover & cook on High 3 hours.
Cranberries will be partially popped
& sauce will have begun to thicken.
Allow to cool at room temp before
serving (it will continue to thicken).
Can be made smooth, if desired,
by processing in a blender. Also,
additional sweetener, such as honey,
can be added, if desired. Makes 2 C.

(recipe: boulderlocavore.com)
———————————-
Crockpot Cran-Apple Cider

64 oz. Ocean Spray Cran-apple juice
2 sticks cinnamon
5 whole cloves
2 star anise pods
apple slices (poster uses Gala)

Place all ingredients in a 4 qt (or
larger) crockpot. Cover & cook on
High 2 hours until heated. Serves 8

(recipe: yummly.com)
———————————-
Crockpot Turkey/Apple/Wild
Rice Dinner

1 C. wild rice mix (brown/uncooked)
1 apple, cored/chopped
1/4 C. sweetened dried cranberries
2 C. water
1 lb. boneless skinless turkey breast

cranberry sauce (optional, for serving)

Add rice, apple & cranberries to 4 qt
crockpot; stir & pour water over. Lay
turkey breast on rice mixture & cover.
Cook on Low 6-8 hours or High 3-4.
Serve with cranberry sauce, if desired.
Serves 4

NOTE: Poster substitutes chicken stock
for the water (if you like a little salt)

(recipe: yummly.com)
———————————

Cranberry-Orange Honey Butter

1 lb. butter, softened
1 C. whole cranberry sauce
2 T. honey
1 T. powdered sugar
1/2 tsp. fresh orange zest

Cream butter using elec. mixer until
light & fluffy. Mix in cranberry sauce,
honey, powd. sugar & orange zest
until completely incorporated. Store
in fridge up to 2 weeks. Set out to
soften before serving.

(recipe: caramelpotatoes.com)
——————————-
Mandarin Orange Fruit Dip

1 (8 oz) pkg. cream cheese, room
temp.
1 (7 oz) jar Marshmallow Fluff
1 (11 oz) can mandarin oranges,
drained (reserve liquid)

Whip cream cheese using elec.
mixer until light & fluffy. Add
Marshmallow Fluff until well
combined. Whip in oranges until
they are broken up. Refrigerate
at least 2 hours or overnight
before serving.

NOTE: You can make this into a
sauce to pour over a fruit salad:
Mix in a little reserved orange
liquid until you reach desired
consistency.

(recipe: caramelpotatoes.com)
——————————
Warm Honey Walnut Salad

1/2 C. Italian salad dressing
3 T. honey
2 T. maple syrup
1 T. peanut oil
2 T. chopped walnuts
1 (8 oz) pkg. mixed baby greens
1 pear, cored/thinly sliced*

Place all ingredients except mixed
greens & pear in a microwave-safe
bowl. Microwave at 100% powder
1 to 1 1/2 minutes. Stir then toss
with mixed greens & add fresh pear
slices. Serve immediately. Serves 4

*can substitute an apple for the pear

(recipe: mrfood.com)
———————————
Pumpkin Chocolate Chip Cookies

1 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 C. brown sugar
2 T. butter, softened
1 egg
2 T. pumpkin puree
1 tsp. vanilla
1 C. chocolate chips

Preheat oven 350 degrees F.
Line a flat rimmed cookie sheet
with parchment paper (OR) spray
lightly with nonstick cooking spray.
In a bowl whisk flour, baking soda,
cinnamon & salt. In another bowl
beat butter & sugar until fluffy. Add
in egg, vanilla & pumpkin puree –
beat until combined. Gradually add
in flour mixture & mix until fully
combined; fold in chocolate chips.
Roll dough into approx. 1 inch balls &
place on prepared cookie sheet,
about 1 inch apart – flatten lightly.
Bake 8-10 minutes. Let cool 5 minutes
before removing to a wire rack.
Makes approx. 18-24 cookies

(recipe: ourtableforseven.com)
======================
Yesterday we had light snow (but it didn’t
stay – YAY!) Today it’s around 34 degrees F.
and SUNNY!

Enjoy your day!

Pammie

 

 

Enter: The Weekend!

Have been having ‘fun’ attempting to get our bank balance to match that of the banks – no fun. Been plodding away at it for several days and THOUGHT I had it down but today, after going over just THREE new expenses, the bank says it has $10 LESS than I say I have – UGH! (A few days ago we were worse!). Get’s very frustrating.

Today is bake Sunday School snacks day; tomorrow I’m bringing the treats & husband wants me to make MORE! Have about a dozen (each) powdered sugar & glazed donut holes, blueberry Bundt cake, and have to bake a lemon loaf cake & a carrot loaf cake. Think I’ll have enough? The past month or so our class isn’t eating a lot of the treats, hence I wanted to ‘pare down’ a bit. We have about 50 adults in our “Over 50 AGE” class. Oh well, I sometimes think husband just wants to make sure there’s leftovers to take home!

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

Crockpot Blueberry Breakfast
Casserole

1 loaf French bread, cubed
16 oz. blueberries, fresh or frozen
8 oz. cream cheese, softened &
cubed
1 C. sour cream
2/3 C. brown sugar (light or dark)
3/4 C. milk
1/2 C. maple syrup
10 eggs
1 tsp. vanilla
1 tsp. ground cinnamon

Spray insides of crockpot with
nonstick cooking spray. Place cubed
bread in crockpot & sprinkle blue-
berries on top. In bowl using elec.
mixer, mix remaining ingredients
together & pour on top of bread &
blueberries.  Cover & cook on Low
4-5 hours. Serves 6

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

Pumpkin/Gingersnap Dessert

30 gingersnaps, finely crushed
(about 1 1/2 C.)
1/4 C. butter or margarine, melted
12 oz. cream cheese, softened-
1/4 C. sugar
2 c. plus 2 T. milk, divided
1 (8 oz) tub Cool Whip, thawed/
divided
1 (15 oz) can pumpkin
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
1 1/2 tsp. pumpkin pie spice

In bowl, combine gingersnap
crumbs & butter; press into bottom
of 9 X 13″ baking dish. Freeze 10 minutes.
In another bowl using elec. mixer, beat
cream cheese, sugar & 2 T. milk until
blended. Add 1 1/4 C. Cool Whip; ix
well & spread onto crust. Whisk
pumpkin, dry pudding mixes, spice &
remaining milk for 2 minutes (mixture
will be thick). Spread over cream
cheese layer. Refrigerate 4 hours until
firm. Top with remaining Cool Whip
before serving. Makes 24 servings

(recipe: Kraft recipes)
———————————

Fluffy Cran-Raspberry Salad

2 C. frozen raspberries
1 (3.4 oz) pkg. vanilla instant
pudding mix
1/2 C. cranberry juice
1 (14 oz) can whole berry cranberry
sauce
1 (8 oz) tub Cool Whip, thawed
1 1/2 C. miniature marshmallows

In medium microwaveable bowl,
microwave raspberries on High
1 minute just until thawed. Add
dry pudding mix & cranberry
juice; stir 2 minutes. Add cranberry
sauce; stir until blended. Gently
stir in Cool whip, then marsh-
mallows. Refrigerate 1 hour.
Serves 12, (about 1/2 C. each)

(recipe: kraftrecipes.com)
——————————

Wild Rice & Squash Pilaf

1 1/2 C. sliced fresh mushrooms
1 1/2 C. finely chopped/peeled
winter squash*
2 medium onions, finely chopped
1 small green pepper, chopped
2 T. olive oil
2-3 cloves garlic, minced
3 C. cooked wild rice
1/2 C. chicken or vegetable broth
1 T. soy sauce
1/2 tsp. dried savory (an herb)
1/4 C. sliced almonds, toasted

*types of winter squash:
(there are more than these)
Acorn, Butternut, Hubbard,
Spaghetti
=
In large saucepan, saute mushrooms,
squash, onions & green pepper in oil
until crisp-tender. Add garlic, saute
1 minute longer. Stir in rice, broth,
soy sauce & savory. Cover & cook
over medium-low heat 13-15 minutes
until squash is tender; stir in almonds.
Serves 10

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

Cornbread:
1 C. yellow cornmeal
1 C. flour
1 T. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
3/4 tsp. salt
1 C. pumpkin puree
1/2 C. sour cream
1/3 C. brown sugar
1/4 C. melted butter
2 eggs

For Whipped Honey Butter:
1/2 C. butter, softened
2 T. honey
1 tsp. salt
1/4 tsp. ground cinnamon

Preheat oven 400 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl whisk cornmeal, flour,
baking powder, cinnamon,
nutmeg, baking soda & salt.
In another medium bowl whisk
pumpkin puree, sour cream, brown
sugar & melted butter until smooth.
Add eggs, one at a time, beating
well between each addition. Pour
over dry ingredients & stir to
just combine. Spread batter into
prepared baking dish. Bake about
20 minutes until a toothpick inserted
into center comes out clean. Let
cool before slicing into squares.
Serves 8-10

Whipped Honey Butter:
In a small bowl whip all ingredients &
serve with cornbread

(recipe: delish.com)
———————————

Crockpot Garlic Green Beans

1 lb. fresh green beans, washed/
trimmed
2 T. olive oil
1 tsp. salt
1/4 tsp. black pepper
1 pkd. tsp. minced garlic (about 2-3
cloves)
bacon bits (optional)

Place an oven-safe dish* that fits inside
your crockpot in bottom of crockpot.
Place green beans in dish; drizzle with
olive oil – stir in salt/pepper & garlic.
Cover & cook on Low 3-4 hours or
High 1-2 hours. Remove dish from
crockpot & serve directly from dish.
Top with bacon bits, if using.
Serves 6

NOTE: Poster has a *1.6 liter Corningware
dish that she uses.

(recipe: 365daysofcrockpot.com)
———————————-
Crockpot Feta/Dill Sweet Potatoes

3 1/2 lb. sweet potatoes, peeled/
cut into 1/2 inch cubes
2 C. water
3 garlic cloves, peeled
1 tsp. salt
1/2 C. sour cream
1/2 C. feta cheese
1 tsp. dried dill
salt/pepper, to taste

Spray insides of crockpot with
nonstick cooking spray.
Place sweet potato cubes, water,
garlic cloves & salt in crockpot.
Cover & cook on High 3 1/2 – 4
hours until fork tender. Drain
any excess water; stir in sour
cream, feta & dill. Add salt/
pepper, to taste. Serves 12

(recipe: facebook)
——————————-

Orange (Jello) Pretzel Dessert

3/4 C. butter, melted
1 T. plus 3/4 C. sugar, divided
2 C. finely crushed pretzels
2 C. boiling water
2 (3 oz, ea) pkgs. orange Jell-O
2 (8 oz, ea) cans crushed pineapple,
drained
1 (11 oz) can mandarin oranges, drained
1 (8 oz) pkg. cream cheese, softened
2 C. Cool Whip, thawed

Additional Cool Whip & mandarin
oranges, if desired, for serving

Preheat oven 350 degrees F.
Mix melted butter & 1 T. sugar; stir
in crushed pretzels; press mixture
onto bottom of 9 X 13″ baking dish.
Bake 10 minutes – cool completely
on wire rack.
In large bowl add boiling water to
Jell-O – stir 2 minutes to completely
dissolve. Stir in fruit & refrigerate
until partially set, about 30 minutes.
In another bowl beat cream cheese
& remaining sugar until smooth;
fold in Cool Whip & spread over
cooled crust. Gently spoon Jell-O
mixture over top & refrigerate,
covered, until firm, 2-4 hours.
To serve, cut into squares & top
with additional Cool Whip &
mandarin oranges, if desired.
Serves 12

(recipe: tasteofhome.com)

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

Hope you’re having a good day;
our weather has warmed up a bit
to mid 40’s/foggy with expected
rain later on (light snow showers
expected tomorrow! UGH! but
weather people said it won’t ‘stick’,
so we’re good!)

Hugs;

Pammie

One Day closer to Holiday

As promised, here are more Thanksgiving recipe ideas:

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

Pumpkin Rice Pudding

1 1/2 C. cooked rice
2 C. milk
2 eggs
3/4 C. pumpkin puree
1/2 C. sugar
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. vanilla

Preheat oven 350 degrees F.
In bowl, whisk milk, eggs & pumpkin
until combined. Whisk in sugar, salt,
pumpkie pie spice, cinnamon & vanilla
until combined. Stir in cooked rice &
transfer to glass baking dish. Bake
1 hour 15 minutes until custard is
set.

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

Creamy Broccoli/Bacon Bake

6 C. small broccoli florets
2 carrots, sliced
1 (8 oz) tub cream cheese spread
(Kraft Philadelphia)
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. (Kraft) Triple Cheddar
Cheese (with a touch of Philadelphia)
4 slices bacon, cooked/ crumbled

Preheat oven 425 degrees F.
In large saucepan of boiling water
add broccoli & carrots; cook 2-3
minutes until crisp-tender. Drain,
reserving 1/4 C. cooking water.
Mix next 3 ingredients until blended.
Return cooked vegetables to saucepan.
Add cream cheese mixture & onions,
stir until evenly coated with sauce,
adding reserved cooking water if
necessary for desired consistency.
Spray a 2 qt. casserole dish with
nonstick cooking spray & spoon
mixture into dish. Top with shredded
cheese & bacon. Cover & bake 25
minutes until heated through,
uncovering for last 5 minutes.
Serves 8 (1/2 C. each)

(recipe: Kraft recipes)
————————————

Crockpot Glazed Carrots

2 lb. carrots, peeled/sliced into
1/2″ pieces
1/4 C. butter, melted
1/3 C. brown sugar
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 T. chopped parsley

Place carrots in crockpot. In
small bowl whisk butter, brown
sugar, salt, cinnamon & nutmeg –
pour over carrots & toss to coat.
Cover & cook on High 3 hours
until carrots are tender.

NOTE: If you’d like to thicken
the glaze, remove cover & cook
on High an additional 15 minutes.
Sprinkle parsley on top & serve.
Serves 8

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

Hot Spinach Apple Salad

6 strips bacon, diced
1/4 C. cider vinegar
3 T. brown sugar
9 C. fresh baby spinach
2 unpeeled large red apples,
thinly sliced
1 medium red onion, chopped
(about 3/4 C.)

In large skillet cook bacon until
crisp. Remove to paper towels,
drain grease – reserving 2 T.
In same skillet combine vinegar,
brown sugar & reserved grease –
bring to boil; cook & stir until
sugar is dissolved. Cool slightly.
In a serving bowl combine spinach,
apples, onion & bacon. Drizzle
with warm dressing; toss to coat.
Serve immediately. Serves 10

(recipe: tasteofhome.com)
——————————–

Creamy Grape Salad

4 C. each green & red seedless
grapes, halved
2 C. fresh pineapple chunks
1/2 C. slivered almonds, toasted
4 oz. (half of 8 oz pkg) cream cheese
1/2 C. sour cream
1/4 C. packed brown sugar

In large bowl combine fruit & nuts.
Microwave cream cheese in micro-
waveable bowl on High 20-30
seconds until softened; whisk
until creamy. Add sour cream &
sugar; mix well. Add cream cheese
mixture to fruit – mix lightly.
Serves 12 (1/2 C. each)

(recipe: Kraftrecipes)
———————————–

Roasted Butternut Tossed Salad

4 C. cubed/peeled butternut
squash (about 1 lb)
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceberg
lettuce
1/2 C. shredded Cheddar cheese
6 T. poppy seed salad dressing,
divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted
4 strips bacon, cooked/crumbled

Preheat oven 400 degrees F.
In large bowl toss squash & onion
with honey, salt, garlic powder &
pepper – transfer to 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake 20-25 minutes
until vegetables are tender, stirring
once. Cool slightly.
In another bowl, combine spinach,
lettuce, cheese & squash mixture.
Just before serving, drizzle with 4T.
dressing & toss to coat. Divide
salad among 8 plates; top with
stuffing cubes, cranberries, almonds
& bacon. Drizzle with remaining
dressing. Serves 8

To toast nuts: 
Preheat oven 350 degrees F.
Place nuts in shallow baking pan
& roast 5-10 minutes (OR) cook
in a skillet over low heat until
lightly browned, stirring
occasionally

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

4 strips bacon, diced
4 ribs celery, chopped
1 medium onion, chopped
1 lb. fresh mushrooms, chopped
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz) pkg. corn bread stuffing
1/2 C. chopped celery leaves
2 T. minced fresh parsley
4 large eggs, lightly beaten
2 1/2 C. chicken broth
1 T. butter

Preheat oven 350 degrees F.
In large skillet cook bacon until
crisp; remove to paper towels.
Drain grease-reserving 2 T.
Saute celery & onion in drippings
until tender. Add mushrooms, sage,
salt/pepper – cook & stir 5 minutes.
Remove from heat; stir in stuffing,
celery leaves, parsley & bacon.
Combine eggs & broth; stir into
stuffing mixture. Spray a 9 X 13″
baking dish with nonstick cooking
spray & spread mixture into pan.
(dish will be FULL). Dot with butter;
cover & bake 30 minutes (and
stuffing temperature reaches
165 degrees F.). Uncover & bake
10 minutes longer until lightly
browned. Makes 13 cups.

NOTE: Stuffing may be baked in
one 16-18 lb. turkey (OR) three
5-7 lb. roasting chickens.

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

Apple Pecan Cake (w/Caramel
Glaze)

1 1/2 C. cooking oil
2 C. sugar
4 eggs
3 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 1/2 C. Granny Smith apples (3-4),
peeled/chopped
1 C. chopped pecans

Caramel Glaze:
3/4 C. butter (1 1/2 sticks)
1 C. light brown sugar
1/4 C. milk
1 tsp. vanilla

Preheat oven 325 degrees F.
Generously grease & flour a
tube (or Bundt) pan (OR)
you can use two loaf pans.
In large bowl mix oil, sugar & eggs;
mix until creamy. In another medium
bowl whisk flour, baking soda, cinnamon
& salt – add dry to wet ingredients &
mix well. Add vanilla – mix well. Stir in
apples & nuts – pour into prepared pan.
Bake 1 hour – at about 50 minutes use
a toothpick inserted near center – if it
comes out clean, cake is done.

Glaze:
In small pan melt butter over
Low heat. Stir in sugar & milk;
bring to boil over Low heat – then
reduce to a simmer, stirring
constantly. Let boil 10 minutes,
continue stirring. Remove from
heat – stir in vanilla & let cool.
Once glaze has cooled a bit,
pour over top of cake.

(recipe: allrecipes.com)

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

Enjoy!

Pammie

and so we begin with HOLIDAY RECIPES!

My inbox in chock-ful of holiday recipes – where to start? Which ones to keep? Oh my – it’s a job! If you’ve been reading my blog for any amount of time you know that I love to find ‘interesting’ recipes from all sorts of various sites. I try to remember, every once in awhile, to make note here that these are NOT my recipes, and I note the site at the bottom of the recipe where I found said recipe. Since we have Thanksgiving in our sights very soon, I thought I’d try to start posting recipes that might help you in your choices for what to cook/serve for YOUR holiday meal.

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

Crockpot Turkey Breast & Gravy

2 tsp. dried parsley flakes
1 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. paprika
1/2 tsp. black pepper
2 medium onions, chopped
3 medium carrots, cut into
1/2″ slices
3 ribs celery, coarsely chopped
1 bone-in turkey breast (6-7 lb),
skin removed
1/4 C. flour
1/2 C. water

Mix first 5 ingredients in a bowl.
Place vegetables in bottom of
crockpot; top with turkey. Rub
turkey with seasoning mixture
from bowl. Cover & cook on Low
5-6 hours until temp. of turkey
(using a thermometer) reads
at least 170 degrees F. Remove
from crockpot; let stand, covered,
15 minutes before slicing.
Serves 12

Gravy:
Strain cooking juices into a small
saucepan. Mix flour & water until
smooth; stir into cooking juices &
bring to a boil. Cook & stir until
thickened, 1-2 minutes.

(recipe: tasteofhome.com)
——————————–

Crockpot Turkey Breast
(brined then cooked)

9 lb. turkey breast, thawed
1/2 C. kosher salt
1/2 C. sugar
10 oz. soy sauce
1/2 C. Worchestershire sauce
2 tsp. dried celery seed
2 T. poultry seasoning

In a large stock pot dissolve
salt & sugar in warm water.
Add soy & Worc. sauce, celery
seed & poultry seasoning. Place
thawed turkey breast in pot &
cover with water – refrigerate
24 hours.
Remove turkey from brine &
rinse off with water. Place turkey
breast in crockpot; cover & cook
on Low until internal temperature
reaches 165 degrees F (about
8 hours). Makes 8
servings

NOTE: poster said that after
brining & rinsing breast, she rubbed
the breast with poultry seasoning
before placing in crockpot.

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

Carrots Au Gratin

2 C. carrots, peeled/thinly
sliced
1/4 C. minced onions
1/2 C. water
1/4 C. plus 3 T. butter,
divided
1/4 C. flour
1 1/2 C. milk
1/3 C. shredded Cheddar cheese
1 T. dried parsley
2 C. butter crackers (like Ritz),
crushed

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
carrots & onions in water until
tender; drain. Add 1/4 C. butter
& flour – stir in milk. Cook & stir
until thickened. Remove from
heat; add cheese & parsley –
stir well then pour into prepared
dish. Mix remaining butter &
crushed crackers together –
sprinkle on top of dish & bake 20
minutes. Serves 4

(recipe: gooseberrypatch.com)
———————————
Roasted Sweet Potatoes

4 sweet potatoes, peeled/
cut into 1-inch cubes
1/4 C. olive oil plus more for
drizzling
1/4 C. honey
2 tsp. ground cinnamon
salt/ground black pepper

Preheat oven 375 degrees F.
On a sheet tray sprayed with
nonstick cooking spray lay out
potatoes in a single layer. Drizzle
oil, honey, cinnamon, salt/pepper
over potatoes. Roast 25-30 minutes
until tender. * When you remove
them & transfer to a serving
platter, drizzle more olive oil over
them.

*Poster said she likes to roast them
a little longer so check them & poke
with a fork to see if they’re done.

(recipe: all-my-recipes.com)
———————————–

Layered Sweet Potato Casserole

5-6 sweet potatoes
1/2 C. (1 stick) margarine
3/4 C. brown sugar

Preheat oven 375 degrees F.
Place sweet potatoes in stock pot
filled with enough water to cover;
heat to boiling & cook about 15
minutes (test with a fork). They need
to be done but not mushy). Drain &
allow to cool. Peel sweet potatoes,
being careful to leave as much flesh
as possible. Slice into 1/2 inch slices
& place slices in bottom of a 2 qt.
baking dish, enough to cover bottom.
(you will be making 3 layers, total)
Cut margarine into 1/2 T. slices &
place 5-6 pats over sweet potatoes.
Sprinkle 1/4 C. brown sugar over
margarine & repeat layers twice more,
ending with brown sugar on top.
Bake 40 minutes; remove from oven &
allow to cool 10 minutes before serving.

(recipe: mostlyhomemademom.com)
——————————

(my son does Brie every year for an appetizer)

Maple/Bacon baked Brie

8 slices bacon, chopped
1/4 C. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie cheese (unwrapped)
1 egg mixed with 1 T. water (egg wash)
2 T. pecans, chopped

crackers, small slices ‘party breads’
for dipping

Preheat oven 400 degrees F.
In small skillet over medium heat
cook bacon until crisp – 8 minutes.
Drain; add maple syrup to skillet
& stir until combined. On a parch-
ment lined baking sheet, roll out
puff pastry. Place Brie on top & top
with all but 1-2 T. maple/bacon
mixture. Fold up each corner of
puff pastry, brushing each fold
corner with egg wash. Top with
pecans & remaining maple/bacon
mixture. Bake until puff pastry
is golden (cover with foil if getting
too dark). Serve immediately
with dippers.

(recipe: delish.com)
—————————–
Baked Brie w/Cherry Preserves

1 sheet puff pastry, defrosted
1 (7 oz) wheel Brie cheese, unwrapped
1/4 C. cherry preserves
egg wash (1 egg mixed with 1 T.
water)

Preheat oven 400 degrees F.
Cut puff pastry into 8-inch square.
Place Brie in center of pastry &
top with cherry preserves. Fold
up corners of pastry, sealing at
top & brush with egg wash.
Bake 20-25 minutes until pastry
is golden brown & cheese is melted.
(if top of pastry starts browning
too much, cover with foil)

(recipe: delish.com)
————————————-

Crockpot Mint Hot Chocolate

2 (11.8 oz, ea) bags milk chocolate
chips
1/4 C. unsweetened cocoa powder
1/4 C. sugar
1 T. vanilla
2 tsp. mint extract
1 gallon whole milk
marshmallows – for serving

Place all ingredients (except marsh-
mallows) in crockpot – stir. Cover &
cook on High 2 – 2 1/2 hours, stirring
occasionally. Serve with marshmallows.
Serves 10

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

Pumpkin Pie “Bites”

1 tube crescent roll dough

Filling:
3/4 C. pumpkin puree, squeezed
in paper towels to drain moisture
2 oz. cream cheese, softened
2 T. brown sugar
2 T. granulated sugar
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
1 egg yolk
1/2 tsp. vanilla

Coating:
1 T. unsalted butter, melted
1/2 C. granulated sugar
1/2 tsp. cinnamon

Icing:
1/3 C. powdered sugar
2 tsp. milk (or more to reach
desired consistency)

Preheat oven 375 degrees F.
Line a baking sheet with cooking
parchment paper.
In medium bowl mix cream cheese,
gran. sugar & brown sugar until
well combined. Add pumpkin puree,
cinnamon, ginger, nutmeg & allspice.
Add egg yolk & vanilla – mix until
smooth. Unroll crescent dough &
separate into 4 rectangles, sealing
perforations between 2 triangles
with your fingers. Cut each rectangle
in half to make 8 total squares.
Scoop 2 T. filling into center of each
dough square – pinch corners of
dough around filling & roll gently to
make a well-sealed ball.

In a pie pan or plate mix Coating:
1/2 C. sugar & 1/2 tsp.
cinnamon – brush each ball with
melted butter then roll evenly in
cinn/sugar mixture.

Set each ‘bite’, seal-side down,
on prepared sheet 2 inches apart.
Bake 11-15 minutes until golden brown.

While bites are baking prepare Icing:
In small bowl mix powdered sugar &
1 tsp. milk – until you reach desired
thickness (add more milk, if needed).
Drizzle over bites & serve immediately.

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

I will have lots more holiday recipes coming –
this is just the beginning. Yesterday I chatted
with our oldest son (the chef) to kind of get
an idea of what we’re doing for our holiday
dinner. He decided that he wants to ‘pare
down’ this year (last year was a bit ‘over the
top’). He’s cooking the turkey & doing a baked
brie appetizer. Other grandma switched gears
on me: I guess she’s not doing the cold sides,
but is doing sweet potatoes & some sort of
pretzel appetizer? I’m sticking with ‘the
usual/tried & true’: garlic mashed potatoes,
green bean casserole, (thinking of going with
croissants this year), and some sort of desserts.
I know we won’t go away hungry!

Had an easy babysitting yesterday: 1:30 –
around 3:45! He’s 8 months old now, has
3 teeth, is standing & attempting to stand
without holding onto something – lots of
standing & rocking back & forth plus lots
of “Dadada!” I haven’t seen him in 2 weeks
so we had fun playing. Older grandson (11)
almost brought me to tears; I was getting
my shoes on to go home and he said:
“You’re not leaving now, Grandma, are
you?” I said “Well, it’s time to go” and
he ran & gave me a huge hug and said:
“But I haven’t seen you in a LONG time
and I miss you!” WOW! It’s the little
things like that in life that make you
just want to pause time and savor it –
it doesn’t get any sweeter than that.

Make SURE you take time for those
things in your life that are IMPORTANT-
life is short . . . savor the moments!

Hugs;

Pammie

and so it begins – THE HOLIDAYS!

First thing this morning I was looking over all the 5 grocery store flyers for my area, attempting to come up with some sort of idea of what I’m preparing for next week’s dinner. Mind you, my oldest son will be having the dinner at his house & I’m bringing half of the ‘sides’ and the desserts (other grandma is doing the rest). Now that we’ve had one Thanksgiving/Christmas dinner experience with ‘other grandma’ I now have a better idea of what’s expected of me. Her version of both dinners involves COLD sides: macaroni salad, potato salad, cole slaw, etc. whereby I was raised on HOT sides: sweet potatoes, mashed potatoes, green bean casserole, etc. And she also does something I’ve never heard of before: she cooks an entire holiday dinner the day before FOR HERSELF & HER HUSBAND, then they have their ‘feast’ the day AFTER the holiday. OK…different. Why is that important? When it comes to offering leftovers to take home, she doesn’t want any, as she already has a full dinner at home. Different (or strange, whichever you want to think); I’ve learned not to ‘go against the flow’ and just keep on plugging, so to speak. She also does not do desserts, so that leaves me. What am I bringing? I HAVE NO IDEA! (am thinking about the first dessert below – for starters)

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

Pecan Pie Bars

2 C. unsalted butter, room
temp/divided
2 C. light brown sugar, divided
2 T. vanilla
2 C. flour
1/2 C. light corn syrup
1/4 C. heavy cream
1 lb. pecans, chopped

Preheat oven 250 degrees F.
Line 9 X 13″ baking dish with
parchment paper. In large bowl
using elec. mixer, cream 1 C.
butter & 1/2 C. brown sugar until
light & fluffy, about 3 minutes.
Add 1 T. vanilla & mix to combine.
On Low speed, add flour & mix
until flour & butter have come
together. Place dough in prepared
pan & using your fingers, press
dough evenly in pan. Bake 15
minutes until crust is light brown
around edges. Cool in fridge or
freezer. (Leave oven on).

In 4 qt. saucepan over medium-
high heat, combine 1 C. butter,
1 1/2 C. brown sugar & corn syrup;
stir until well blended. Bring to boil &
stir frequently 3 minutes. (mixture will
get light & airy). Remove pan from heat;
add heavy cream & vanilla; stir to combine.
Add pecans & stir until they are completely
coated. Remove crust from fridge/freezer –
pour topping over crust; using a spatula
to spread in an even layer. Return pan to
oven & bake 25 minutes until topping
is set (it will move slowly when you
jiggle the pan). Allow bars to cool
completely before cutting into squares.
Makes 20 bars

(recipe: dinneratthezoo.com)

——————————-

Ham & Egg Cups

6 slices deli-style ham
6 eggs
1/2 C. shredded Cheddar cheese
black pepper, to taste

Preheat oven 375 degrees F.
Spray muffin tin cups with
nonstick cooking spray. Line
bottom of muffin tin cups with
individual slices of ham. In a
skillet, scramble 6 eggs as
desired; scoop eggs evenly
into cups; sprinkle tops with
Cheddar cheese & black pepper.
Bake 10-12 minutes until cheese
is melted & ham is baked.
Makes 6 cups

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

Chicken/Quinoa/Brown Rice Soup

1 onion, chopped
2 C. carrots, chopped
2 C. celery, chopped
2 T. olive oil, divided
1 1/2 lb. chicken thighs (can use
frozen)
16 C. water
12 tsp. chicken base (or chicken
bullion)
1 1/2 tsp. ground thyme
1 tsp. poultry seasoning
1 tsp. parsley
2 bay leaves
salt/pepper
2/3 C. quinoa
3/4 C. brown rice
5 C. fresh spinach, chopped small

Heat large, deep skillet over
medium-high heat. Add 1 T.
olive oil – when oil is hot, add
veggies & sprinkle with salt/
pepper. Cook until crisp-tender,
about 5 minutes. Carefully
scoop veggies out & set aside.
Place chicken in a soup pot; add
hot water, chicken base/bullion,
seasonings & sprinkle with salt/
pepper, to taste. Bring to boil
over High heat (making sure it
doesn’t boil over). Once you have
a rolling boil, turn heat to medium
& allow chicken to cook through,
about 20 minutes. Using same
skillet you cooked veggies in,
heat to medium-high – add 1 T.
olive oil. When oil is hot, add quinoa
& brown rice. Stir & allow both to
get toasted (it will start to smell
kind of nutty, about 5 minutes.)
When chicken is cooked through,
remove from pot & shred using 2
forks then place back in pot.
Carefully pour quinoa/rice into pot
& bring to boil. Cover with lid (with
slight gap for steam). Cook 20
minutes until grains are soft & cooked
through. Add veggies & simmer just
until heated through. Remove pot
from heat; add spinach to pot & stir.
Taste soup for seasoning, adding more
salt/pepper, if needed. Serves 6-8

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

Baked Cranberry/Orange Stuffing-
crusted Chicken

1/2 C. mayonnaise
1/4 C. dried cranberries
1/2 tsp. grated orange peel
4 boneless skinless chicken breast
halves (about 1 1/4 lb)
1/2 C. seasoned cubed stuffing mix,
finely crushed

Preheat oven 425 degrees F.
Combine mayonnaise, cranberries &
orange peel in medium bowl. Arrange
chicken on baking sheet & evenly
top with mayo. mixture then sprinkle
with stuffing crumbs. Bake 20 minutes
until chicken is thoroughly cooked.
Serves 4

(recipe: hellsmanns.com)
———————————

Jalapeno Popper Wonton Cups

12 wonton wrappers
4 oz. cream cheese, softened
1/2 C. sour cream
12 oz. bacon, cooked/crumbled-
(reserve 2 T.)
1 C. shredded Cheddar cheese
(reserve 2 T.)
3-4 jalapenos, seeded/chopped

Preheat oven 350 degrees F.
Spray 12 muffin sups with cooking
spray. Place 1 wonton wrapper in
each muffin cup; Bake 8 minutes
until lightly browned. Remove from
oven & cool slightly. In medium bowl
mix cream cheese, sour cream, bacon,
Ched. cheese & chopped jalapenos.
Spoon filling into cups then sprinkle
tops with reserved bacon & cheese.
Return to oven & bake 8-10 minutes
until wontons are golden brown &
cheese is melted. Makes 12

(recipe: lemontreedwelling.com)
————————————
Bacon-Blue Cheese Dip

8 oz. cream cheese, softened
1 C. sour cream
1 (5 oz) container crumbled
blue cheese
2 T. ranch dressing
1/2 C. cooked/crumbled bacon
4 green onions, sliced

Dippers;
crackers, bread or fresh veggies

In small bowl combine cream
cheese, sour cream, blue cheese
& ranch dressing – blend until smooth.
Stir in bacon & onions. Serve with
suggested dippers. Serves 8

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

2-Ingredient Pumpkin Cake
(with Apple Cider Glaze)

Cake:
1 box yellow cake mix
1 (15 oz) can pumpkin puree

Glaze:
1 1/2 C. powdered sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Spray a small (7 X 11 X 2″ pan)
with nonstick cooking spray.
In mixer bowl beat dry cake mix
& pumpkin puree until well mixed.
Mixture will be very thick; pour
batter into prepared pan. Bake
28 minutes until a toothpick
inserted into center comes out
clean. Do not overbake. Let cool
5-10 minutes in pan; flip pan
onto a platter.

Glaze:

In large bowl combine powdered
sugar, apple cider & pumpkin
pie spice. Glaze should be thick
but pourable. Add more sugar or
cider if needed to achieve desired
consistency. Pour glaze over cake
while cake is still warm. Reserve
some glaze to pour over each slice
when served. Serve warm or at
room temperature.

 (recipe: americantimesfood.com)

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

Our weather is a bit confusing: kind of like “Make
sure you look at the weather report before planning
your day”. Yesterday was overcast with light rain &
in the 30’s. Last night when I went to choir practice
at 4:30 p.m. it was very lightly sprinkling. When I
came out after evening church (a little after 7 p.m.)
I couldn’t really tell if it was raining heavily OR it
was huge snow flakes! It kept up until I got close
to home (about 15 minutes later) then it was just
a light rain again…go figure; sigh. Right now
(1:30 p.m.) it’s 41 degrees F. , overcast but I can
live with that. Am trying to decide if I want to
venture out to go pick up “on hold” library books
& a quick trip to Krogers, or put it off. IF I do that,
will have to wait until Weds or Friday. Tomorrow
starts back babysitting BUT – I don’t have to go
until 1:30 p.m. . . . YAY! That means I probably
will be there until around 5/5:30 – not bad!

Hope, for your ‘first day of the week’ you’re
having a GREAT day!

Hugs;

Pammie


 

 

and then there was S-N-O-W! (sigh)

After reading the weather forecast for the rest of the week, I KNEW it was going to get colder (and they even mentioned a little snow flurries) but I really didn’t believe them. Woke up this morning to 21 degrees F. and a light dusting of snow on the ground…NO!!! SAY IT ISN’T SO!!! Oh well, life moves on, right? As the day progressed we were blessed with SUNSHINE and the dusting finally melted.  It’s now almost 2:30 p.m. and it’s gotten a ‘tiny’ bit warmer: 25 degrees F. (with a wind chill making it feel like 16 degrees F. – BRrrrrrr!) I’m VERY glad I don’t have anywhere to go today! Made Chicken Parmesan for dinner last night and there’s enough for 1-2 more dinners, so I don’t even have to cook – YAY!

With the ‘don’t have to go out’ theme running through my head I decided it’s about time to tackle something I’ve been avoiding: Switching the summer clothes for the winter ones – oh, joy… Not a big job, just one I try to avoid as much as possible until I HAVE to. It’s funny – you don’t realize just how many clothes you own until faced with finding a place to store them – right? Along with that job comes the ‘fun’ of deciding just how often you’ve worn the items and whether it’s finally time to let them go (to charity). Sometimes it does the job for you – ie: “Wow, never really liked this skirt anyway AND it’s a bit tight when I DO wear it” and out it goes! Simple! Can’t say that a lot of items ‘went’ that way, but a few. I’m pretty set in my ways; in the winter I’m usually wearing sweat shirts or sweaters & jeans (except on Sundays when it’s dress clothes), so paring down the ‘pile’ wasn’t too bad. At least it’s only twice a year for that job, right?

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

 Sour Cream Apple Crumble Bars

2 C. quick-cooking oats
1 C unsalted butter (2 sticks),
room temp.
1 C. flour
1 C. walnuts, roughly chopped
3/4 C. brown sugar
1/4 C. sugar
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice

Filling:
2 C. apples, peeled/shredded
1 C. sour cream
3/4 C. sugar
1 large egg
1 T. honey
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking pan with
parchment paper. Cream butter &
sugars in large bowl (or use mixer)
until fluffy & lightened in color. Add
oats, flour & walnuts; mix in baking
soda, cinnamon, salt, nutmeg & allspice
until combined. Pour 1/2 crust
mixture into prepared pan & using your
hands or a flat-bottomed surface, press
crust into an even layer. Bake 10
minutes until lightly browned.
– While crust is baking –
Whisk sour cream, sugar, egg, honey &
vanilla in large bowl; mix in shredded
apples. Pour mixture over baked bottom
crust & spread in even layer then top
with remaining crumble mixture, pressing
gently, so it adheres to filling layer. Place
in oven & bake 35 minutes until topping
is golden brown. Cover with foil if
topping is browning too quickly. Remove
from oven & cool completely before
serving. Serves 12-16

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

Crockpot Chicken Ratatouille

1 medium zucchini, sliced
1 medium yellow summer squash,
sliced
1 large red bell pepper, sliced
1 small eggplant, cut into chunks
4-5 large tomatoes, diced (OR)
1 (15 oz) can petit diced tomatoes,
drained
1/2 tsp. basil or 1/4 C. chopped
1 tsp. oregano
1/4 tsp. thyme (OR) 3-4 sprigs fresh
2 large cloves garlic, crushed
2 medium boneless skinless chicken
breasts, cut into 1 inch chunks

Place all ingredients into crokpot.
Cover & cook on High 3-5 hours, Low
4-6 hours. Serves 4-6

(recipe: bakeatmidnite.com)

————————


Taco Cornbread Casserole

2 lb. ground beef
2 envelopes dry taco seasoning mix
2 (14.5 oz, ea) cans diced tomatoes,
drained
1 C. water
1 C. cooked rice
1 (4 oz) can chopped green chilies
2 (8.5 oz, ea) pkgs corn bread/muffin
mix (like Jiffy)
1 (8 3/4 oz) can whole kernel corn,
drained
1 C. (8 oz) sour cream
2 C. corn chips
2 C. shredded Mexican blend or
Cheddar cheese, divided
1 (2 1/4 oz) can sliced ripe olives,
drained
shredded lettuce
chopped tomatoes

Preheat oven 400 degrees F.
In Dutch oven cook beef over
medium heat 8-10 minutes until
no longer pink, breaking into
crumbles & drain fat. Stir in dry
taco seasoning; add tomatoes,
water, cooked rice & green chilies.
Heat through, stirring occasionally.
Prepare corn bread mix accordg to
pkg. directions – stir corn into batter.
Spray 9 X 13″ baking dish with nonstick
cooking spray & pour half of batter in
bottom. Layer batter with half of
meat mixture, all of sour cream, half
of corn chips & 1 C. cheese. Top with
remaining batter, remaining meat
mixture, olives & remaining corn
chips. Bake, uncovered, 55-60  minutes
until cornbread is cooked through.
Sprinkle top with remaining cheese &
bake 3-5 minutes longer until cheese
is melted. Serve topped with lettuce
& chopped tomatoes. Serves 8

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


Bacon/Cheddar Potato Cakes

3 slices bacon
4 C. cold/leftover mashed
potatoes
2 eggs
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. shredded Cheddar cheese

In large, deep skillet over
medium-high heat cook bacon,
turning occasionally until browned
evenly & crisp – about 10 minutes.
Remove from skillet & crumble.
In a bowl mix mashed potatoes, eggs,
onion powder, salt/pepper – stir in
crumbled bacon & cheese. Form
mixture into 8 patties – heat bacon
drippings over medium heat & pan-
fry patties in drippings until crisp
on each side, about 4 minutes per
side. Makes 8 patties

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

Bean with Bacon Soup

3/4 lb. bacon, chopped into
chunks
1 small onion, chopped
4 large carrots, chopped small
4 (15 oz) cans Great Northern beans
4 C. water
2 bay leaves
1/4 tsp. pepper
1 T. beef bullion (or 3 cubes)
3 T. tomato paste
1 tsp. liquid smoke
2 tsp. Worcestershire sauce
2 T. apple cider vinegar
1 tsp. salt
1/8 tsp. basil, dried
1/4 tsp. thyme, dried
2 T. sugar
pinch red pepper flakes

Place bacon chunks in large soup
pot; cook over medium-high heat
until edges start to crisp. (middle
of bacon pieces should still be a
little pink). Add onions & carrots to
pot; cook 5 minutes until veggies
are crisp-tender. Drain juices of
ONE can beans; add drained can &
rest of beans to pot. Add all other
ingredients to pot & bring to boil.
Reduce heat to simmer & cook
30 minutes. Remove bay
leaves before serving.
Serves 8

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

Spanish-style Cabbage

1 lb. hamburger
1/2 head cabbage, chopped
2 T. butter
1 can Ro*Tel (tomatoes/chiles)
1/2 (ro*tel) can water
1 packet dry taco seasoning
1/2

Brown hamburger in skillet;
drain/remove from skillet.
Saute chopped cabbage
in 2 T. butter until tender;
add beef, Ro*tel, 1/2 can
water & dry taco
seasoning to cabbage.
Stir & simmer until liquid
is absorbed.

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

Ham & Cheese Breakfast Lasagna
(overnight recipe)

1 lb. bacon, cooked/crumbled
9 cooked lasagna noodles
6 large eggs, beaten
4 C. cooked, cubed ham
1 1/2 C. Cheddar cheese, grated/
divided
1/2 C. Swiss cheese, grated
1/3 C. Parmesan cheese, grated
1/2 C. yellow onion, finely chopped
1/4 C. flour
2 T. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper

When ready to bake:
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium-high
heat – saute onion (or cook in bacon
grease) 8-10 minutes. Pour milk
into skillet, season with garlic powder,
salt/pepper & bring to boil. Reduce
heat to medium; whisk flour into milk.
Cook 5-7 minutes until thickened then
whisk in ! C. Cheddar cheese, stirring
until cheese is melted & sauce is smooth.
Spread 1/2 cheese sauce across bottom
of prepared pan & top with 3 lasagna
noodles. Sprinkle on 1/3 bacon, ham &
onions – top with 1/3 remaining Cheddar
cheese & 1/3 Swiss cheese.
Repeat with another 2 layers.
Pour beaten eggs evenly over mixture
then top with Parmesan cheese. Refrigerate
overnight or bake immediately.
Bake 35-40 minutes until eggs are just set
& cheese is golden brown. Serve hot.
Serves 6-8

(recipe: CrockPotMoms)
—————————————–

Cinnamon Bun 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
4 T. butter, melted
2 sticks (1 C.) butter, softened
1 C. brown sugar
2 T. flour
1 T. cinnamon
2/3 C. chopped nuts (optional)

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.
In large bowl using elec. mixer
mix flour, sugar, salt, baking
powder, milk, eggs & vanilla.
Once combined well, slowly stir
in 4 T. melted butter. Pour batter
into prepared pan. In large bowl
mix 2 sticks softened butter, brown
sugar, flour, cinnamon & nuts until
well combined. Drop evenly over
cake batter by the tablespoon &
use a knife to swirl mixture through
cake. Bake 25-30 minutes until a
toothpick inserted into center comes
out nearly clean.
Glaze:
Mix powdered sugar, milk & vanilla
in large bowl; whisk until smooth &
drizzle over warm cake. Serve warm
or at room temperature

(recipe: cookyourfood1.blogspot.com)

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

Hope you are having a nice day;

Hugs;

Pammie

There’s FROST on the Pumpkin!

Yes, I live in Michigan and YES, we do get cold weather. Woke up this morning to a ‘balmy’ 31 degrees F. and frost all over – NO! Say it isn’t so! I’m not ready to haul out all my heavy winter clothing!!! (Yes, I’ve been driving with gloves for the past few days as the steering wheel gets really cold on my hands – but I hate to admit it!). BRrrrrrrr!

Last night was Knit/Crochet night and we had 18 lovely ladies – it was lots of fun. The more, the merrier, so to speak. A few ladies came back after a long absence; one of our members joined a little over a year ago but was too busy to actually be able to sit & knit/crochet with us so she would just ‘stop by’ for a few and bring us things like yarns, books, patterns, etc. She works as a chaplain for several assisted living facilities and when loved ones die, the families usually ask her if she knows of anyone that can use their persons yarns, etc. so she brings them to us! What a blessing! About 6 months (or more) ago she fell and broke BOTH of her hands, totally eliminating any hope of her being able to do any crafts – she came back last night! No, she still can’t completely close one of her hands (and can’t pick anything up using that hand) but she stopped by to bring us a few things and just chat – how lovely! When our group numbers swell, I feel like I’m hosting a big PARTY! There’s lots of laughter, sharing, smiles – an ‘over-all’ feeling of joy…THAT’S why I do this! (I was having so much fun chatting last night that I totally messed up a good 6 rows of a knit baby afghan; I’ll have to sit down sometime soon and straighten it out. I ‘know better’, but still I seem to think I can do a little more complicated patterns AND TALK! Nope…sigh).

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

Pecan Pie Cookies

1 single pie crust (prepared or
homemade)
2 T. butter, melted
1/2 C. chopped pecans
1/3 C. packed brown sugar
1/4 C. corn syrup
2 eggs
1/8 tsp. salt

Optional: 1/4 C. semi-sweet
or milk chocolate chips

Preheat oven 400 degrees F.
Line a baking sheet with parch-
ment paper.
In a saucepan combine butter,
pecans, brown sugar, corn syrup,
salt & eggs; constantly stir, cook
ing over medium-low heat until
thickened. (you don’t want it dry-
just slightly thickened, about the
consistency of a pudding). Remove
from heat. Unroll dough – using
a 3 inch cookie cutter, cut out
circles. Gently fold about 1/8 –
1/4 inch up on edges. Spoon
1 T. pecan mixture into each
circle & place on prepared
sheet. Bake 8 minutes until
filling is just set. Remove from
oven & cool on wire rack.

Place choc. chips in a Ziplock
bag (use NAME BRAND as
store brands tend to leak).
Microwave bag about 15 seconds
or until mostly melted. Snip off
a tiny corner of bag & drizzle
chocolate all over the cookies.
Cool until set.
Makes 10-12 cookies

(recipe: 1krecipes.com)
——————————-

3-Ingredient Pork Chops
(crockpot)

6 boneless pork chops
1 can cream of mushroom or
chicken soup, undiluted
water or milk

Place a row of pork chops (about
3) in bottom of crockpot. In small
bowl pour undiluted soup. Fill soup
can with water or milk, stir & pour
into bowl – whisk together. Pour
mixture over chops to cover. Place
another layer of chops & remaining
gravy mixture over them. Cover &
cook on Low 4-6 hours. Serve with
gravy. Serves 4-6

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

Crockpot Ham & Potato Soup

8 C. russet potatoes, cubed (6-7
potatoes)
2 (8 oz, ea) pkgs. cubed ham
1 (32 oz) carton chicken broth
1 1/2 C. heavy cream or Half & Half
1/2 C. sour cream
1/4 C. flour
2 ribs celery, diced
2 carrots, diced
1 yellow onion, diced
kosher salt/black pepper, to taste

Place potatoes, ham, celery, carrots &
onion in crockpot – season generously
with salt/pepper then pour in chicken
broth. Cover & cook on High 4-5 hours
until potatoes are cooked through &
fork-tender. Lightly mash potatoes
(they don’t need to be smooth). In
small bowl whisk heavy cream & flour
until completely dissolved, then stir
into soup along with sour cream.
Cover & cook on High 15-20 minutes
until soup is hot & creamy. Ladle into
serving bowls & serve hot. Serves 6

(recipe: 12tomatoes.com)
———————————

Cauliflower “Fried Rice”

1 medium head cauliflower
(about 24 oz), rinsed
1 T. sesame oil
2 egg whites
1 large egg
pinch salt
1/2 small onion, diced fine
1/2 C. frozen peas & carrots
2 cloves garlic, minced
5 scallions, diced-whites &
greens separated
3 T. soy sauce (or more, to
taste)
=
Remove core from cauliflower
& let dry completely. Coarsely
chop into florets then place
half of cauliflower in a food
processor & pulse until it
is small & has the texture of
rice or couscous -don’t over
process or it will get mushy;
repeat with rest of cauliflower.
Combine egg & egg whites in
a small bowl; beat with a fork &
season with salt. Heat a large
saute pan or wok over medium
heat & spray with oil. Add eggs &
cook, turning a few times until
set. Add sesame oil & saute onions,
scallion whites, peas & carrots &
garlic 3-4 minutes until soft. Raise
heat to medium-high. Add
cauliflower ‘rice’ to pan with soy
sauce. Mix, cover & cook 5-6
minutes, stirring frequently, until
cauliflower is slightly crispy on the
outside but tender on the inside.
Add egg then remove from heat &
mix in scallion greens. Serves 4

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

Mozzarella Puffs
(appetizers)

1 (7.5 oz) pkg. refrigerated
buttermilk biscuits
1 tsp. dried oregano
1 tsp. garlic salt
4 oz. block mozzarella cheese
2 T. pizza sauce

Preheat oven 375 degrees F.
Spray cookie sheet with nonstick
cooking spray. Remove biscuits
from wrapper & make an indentation
in center of each biscuit. Sprinkle
with oregano & garlic salt. Cut
mozzarella into 10 cubes; place one
cube in center of each biscuit. Pinch
dough tightly around cheese to seal.
(seal tightly so cheese doesn’t leak out).
Place, seam sides down, on cookie sheet.
Brush tops of dough with pizza sauce &
bake 10-15 minutes.

(recipe: ninerecipes.com)
——————————

Wild Rice Stuffed Squash

4 medium acorn squash
3 T. olive oil, divided
1 (6 oz) pkg. long grain &
wild rice mix
2 1/3 C. vegetable or chicken
broth
1 tsp. rubbed sage
1 tsp. dried thyme
2 celery ribs, chopped
3/4 C. dried cranberries
1/2 C. coarsely chopped pecan
halves, toasted
2 T. minced fresh parsley

Preheat oven 400 degrees F.
Cut squash crosswise in half;
remove/discard seeds. Cut a
thin slice from bottom of each
half to allow them to lie flat.
Place halves on a baking sheet
(cut sides up) & brush tops
with 2 T. olive oil. Bake 30-35
minutes. In large saucepan
combine rice with seasoning
packet, broth, sage & thyme –
bring to boil. Reduce heat &
simmer, covered, until rice is
tender & liquid is almost absorbed,
23-25 minutes. In large skillet
saute celery & onion in remaining
oil until tender. Stir in cranberries,
pecans & parsley. Remove from
heat & stir in rice mixture. Fill
each squash half with about 1/2
C. rice mixture. Return to oven,
uncovered, & cook 12-15 minutes
until rice is heated through &
squash is tender. Serves 8

(recipe: tasteofhome.com)


Biscuits & Gravy Casserole


1 lb. sausage
1 1/2 oz. pork gravy mix
1 C. Cheddar cheese, shredded
6 eggs
1/2 C. milk
salt/black pepper – to taste
1 (8 oz) can biscuits (poster
uses Pillsbury Grands biscuits)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cut biscuits
into 1″ pieces & line bottom of pan
with them. Brown sausage in a pan,
drain & scatter over biscuits; sprinkle
top with Cheddar cheese. Whisk eggs
& milk with pinch salt/pepper & pour
over pan. Prepare gravy mix accordg.
to pkg. directions & pour over top.
Bake 30-45 minutes.

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

Moist Pumpkin Bread

1 C. brown sugar
2 eggs
1/2 C. vegetable oil
1/3 C. water
1 (15 oz) can pumpkin puree
1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Topping:

1 T. butter
1/4 C. brown sugar
3 T. milk
1/4 C. chopped pecans

Preheat oven 325 degrees F.
Spray & flour a loaf pan.
In medium bowl beat eggs; mix
with sugar, oil, water & pumpkin.
In another bowl mix flour, baking soda,
baking powder, salt, nutmeg, cinnamon
& pumpkin pie spice. Combine wet
ingredients with dry only until just
blended – do not over mix.
Pour batter into prepared loaf pan &
Bake 50-60 minutes.

Topping:
In small saucepan mix butter, brown
sugar & milk – boil 2 1/2 minutes while
stirring constantly. Immediately drizzle
on top of loaf. Sprinkle with chopped
nuts & press nuts lightly into topping.

Wrap & store bread until next day for
serving. This will keep the moisture
inside. (It is OK if bread ‘sweats’ while
wrapped.

(recipe: allrecipes.com)

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

Hope you are having a great day;
stay warm!

Hugs;

Pammie

LOTS of Crockpot Recipes!

Going over my recipes, I find I have an over-abundance of crockpot recipes. In order to ‘thin them down’ a bit, this post is ALL CROCPOT RECIPES!  Enjoy!

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

Crockpot White Bean Chicken Chili

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

NOTE: This chili can also be
frozen. Cool chili first & place
in freezer containers. To use:
partially thaw in refrigerator
overnight. Heat through in a
saucepan, stirring occasionally
& adding a little broth or water
if necessary.

(recipe: tasteofhome.com)
————————————
Crockpot Ham & Potato Soup

8 C. russet potatoes, cubed (6-7
potatoes)
2 (8 oz, ea) pkgs. cubed ham
1 (32 oz) carton chicken broth
1 1/2 C. heavy cream or Half & Half
1/2 C. sour cream
1/4 C. flour
2 ribs celery, diced
2 carrots, diced
1 yellow onion, diced
kosher salt/black pepper, to taste

Place potatoes, ham, celery, carrots &
onion in crockpot – season generously
with salt/pepper then pour in chicken
broth. Cover & cook on High 4-5 hours
until potatoes are cooked through &
fork-tender. Lightly mash potatoes
(they don’t need to be smooth). In
small bowl whisk heavy cream & flour
until completely dissolved, then stir
into soup along with sour cream.
Cover & cook on High 15-20 minutes
until soup is hot & creamy. Ladle into
serving bowls & serve hot. Serves 6

(recipe: 12tomatoes.com)
———————————
Cheesy Chicken & Wild Rice Soup

3 chicken breasts (can use frozen)
1/2 onion, chopped
salt/pepper, to taste
1 C. chicken broth
1 C. water
2 (10 oz, ea) cans cream of chicken soup
2 (4.3 oz, ea) boxes Rice-a-Roni Long
Grain & Wild Rice
2 C. shredded Cheddar cheese
1/2 tsp. ground thyme
1 tsp. New Orleans Cajun seasoning
2 C. Half & Half

Spray insides of crockpot with nonstick
cooking spray. Place chicken & onion
in crockpot  – sprinkle with salt/pepper.
Mix water, broth & soups together &
pour over chicken. Cover & cook on
Low 6 hours (or High 4 hours). Using
2 forks, shred chicken & stir back into
crockpot. Prepare boxes of Rice-a-
Roni accordg. to box directions; stir
into crockpot along with cheese, thyme,
Cajun seasoning and Half & Half – stir.
Cover & cook on High 20 minutes until
cheese has melted and Half & Half
is heated through. Stir & serve.
Serves 6-8

NOTE: Once refrigerated, soup will
thicken up a lot – to serve, add a bit
of milk before reheating.

(recipe: jamiecooksitup.net)
————————
Crockpot Beefy Nacho Soup

1 lb. ground beef
2 T. taco seasoning
1 (14.5 oz) can fire-roasted diced
tomatoes
2 1/2 C. milk
8 oz. shredded sharp Cheddar cheese
(or mild), plus more for topping

crushed tortilla chips (garnish)

Brown ground beef in skillet over
medium-high heat; drain. Add taco
seasoning, tomatoes, cheese & milk.
Cover & cook on High 2-3 hours or Low
4-6 hours. Remove lid & stir well until
cheese is melted & combined. Top with
additional cheese & crushed chips, if
desired, when serving. Serves 6

(recipe: slowcookergourmet.net)
——————————-
Crockpot Spaghetti Squash & Cheese

2 spaghetti squash – washed
1 C. chicken broth
salt/pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream

Pour broth in crockpot. Cut squash
in halves; scoop out seeds with a
spoon (discard seeds); pierce halves
with a knife 5-6 times. Salt & pepper
insides & place, cut sides down, in
broth. Cook on High 4 hours. Carefully
remove halves & cool a few minutes.
Holding halves with a thick kitchen
towel, scoop out squash. (throw away
outer skin) Return scooped out portion
to crockpot. Add cheeses & stir well.
Cover & cook on High 5-10 minutes until
cheese melts. Stir in heavy cream & taste/
adjust seasonings, if needed. Serves 12

NOTE: this is a very cheesy dish – if you
don’t want it as cheesy, you may want to
reduce the amount at the end.

(recipe: recipesthatcrock.com)
————————————-
Crockpot Apple Dump Cake

1 (21 oz) can apple pie filling
1 (15.2 oz) box yellow cake mix
1 tsp. cinnamon
1 T. sugar
1 C. butter, melted

Optional toppers:
Serve with vanilla ice cream
or whipped cream (or plain)

Pour pie filling into crockpot, spread
evenly. Sprinkle cinnamon & sugar over
pie filling; sprinkle dry cake mix on top.
Pour melted butter evenly over top.
Cover & cook on Low 2 1/2 hours. (Middle
of cake will be moist & sticky but not
totally liquid). Serve hot or cold.
Serves 12

(recipe: crockpotladies.com)
——————————–
Crockpot Pecan Pie Cake

1 C. chopped pecans
1 C. brown sugar, packed
1/2 C. flour
2 eggs
1/2 C. butter, melted
(optional: powdered sugar)

Mix pecans, brown sugar & flour
in a bowl. In another large bowl
beat eggs until they start to foam
a bit. Mix in butter then pecan
mixture, stirring until all is just
moistened. Spray insides of crockpot
with nonstick cooking spray & spoon
batter into crockpot. Cover & cook
on High 1 1/2 – 2 hours. Cut & sprinkle
with powdered sugar (if using) before
serving. Serves 6

(recipe: recipesthatcrock.com)
————————————
Crockpot Potato/Broccoli/Cheddar
Soup

1 (32 oz) pkg. frozen broccoli
2 Idaho potatoes, peeled/cut up
1 can cream of chicken soup
1 can cream of mushroom soup
1 small yellow onion, sliced
2 cloves garlic, minced (1 1/2 tsp)
1 (14 oz) can chicken broth
1/4 stick of butter
1 (16 oz) block Velveeta cheese, cut into
chunks
1 tsp. flour
salt/pepper, to taste

Place ALL ingredients in crockpot;
cover & cook on High 4-5 hours until
potatoes & broccoli are done. Stir &
serve.

(recipe: crockpot moms – facebook)
————————————

Crockpot Creamy Ranch Chicken

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into
2 inch pieces
2 C. baby carrots
1 (23 oz) large can cream of chicken soup
1 (1 oz) pkt. dry Ranch salad dressing mix
1/2 C. milk
fresh chopped parsley (optional)

Spray insides of large crockpot with
nonstick spray. Place cut potatoes &
baby carrots in bottom. Lay chicken
breasts on top. In medium bowl whisk
soup, dry dressing mix & milk together;
pour evenly over chicken. Cover & cook
on High 5-6 hours or Low 8-9 hours.
When serving, top each portion with
chopped parsley, if desired. Serves 4

(recipe: easyrecipesly.com)
———————————
Crockpot Cashew Chicken

2 lb. boneless skinless chicken
breasts (about 4), cut into smaller
pieces
1/4 C. flour
1/2 tsp. black pepper
1 T. canola oil
1/4 C. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 C. unsalted cashews

fresh veggies of your choice:
chopped bell pepper, broccoli,
snap peas, peas, carrots, water
chestnuts, etc.

your choice of cooked rice

Combine flour & pepper in ziplock
bag; add chicken & shake to coat.
Heat oil in skillet over medium-high
heat; brown chicken about 2 minutes
on each side then place in crockpot.
Combine soy sauce, vinegar, ketchup,
sugar, garlic, ginger & pepper flakes
in small bowl – pour over chicken.
Cover & cook on Low 3-4 hours. Before
serving, steam your choice of veggies &
mix into crockpot. Add cashews & stir.
Serve with your choice of cooked rice.

(recipe: easyrecipesly.com)

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

Hugs;

Pam