Monday

It’s been raining A LOT lately-getting a bit tired of it. Hope all of you who are Dads had a great Father’s Day – I spent some of it babysitting my 2 yr old grandson so my oldest son could take his oldest (12) son golfing – they had a good time (even though it was drizzling the entire time).

I have a crazy/busy week ahead – not exactly looking forward to it but hey – it’s got to be done. Today I’m FREE! YAY! Need to go to the library ’cause I’m out of books to read. Currently plowing my way through James Patterson’s murder mysteries – SO GLAD he wrote over 100 books! Tomorrow will find me at the car dealership at 9 a.m. for them to check my air conditioning. Two weeks ago they put a dye in the system to check for any more leaks – hope that’s all good (before they fixed it we were smelling antifreeze every time we turned on the heat or air – not good.) Weds. is Knit Library 10-12 then a funeral visitation for a friend from my special needs group way back when I first started there in 1993. Her situation was interesting; when I first started in the group her Mother died. About a year later one of our other girl’s mothers (a widow) started dating the father and eventually they got married, making the two special needs girls not only friends but now step-sisters! They moved up North a short while later and I haven’t seen them since. The funeral notice said she was in her 50’s; I’m just stopping by to say hello to her family. Anyway – my week is going to be crazy-busy until Saturday and believe me, I’m going to NEED a BREAK by then!

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3-ingredient Chocolate Cherry Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 box (Betty Crocker) Super Moist Devil’s
Food cake mix
3/4 C. butter, melted

Optional toppings:
Whipped cream
Cool Whip
Vanilla ice cream
=
Preheat oven 350 degrees F.
Spray bottom of a 9 X 13″ baking
dish with nonstick cooking spray.
Spread pie filling in dish & top
with dry cake mix. Gently shake
pan to distribute cake mix evenly.
Pour melted butter over top, tilting
pan to cover as much of the top with
butter as possible. Bake 42-45 minutes
until mostly dry on top & bubbly around
edges. Remove from oven & cool in
pan 10 minutes before serving. Serve
warm with optional toppings. Serves 12

(recipe: bettycrocker.com)
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Easy Baked Taco Pie

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

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

(recipe: myfoodandfamily.com)
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Crockpot Red Beans & Sausage

1 lb. kielbasa sausage, cut into bite-
sized pieces
4-5 (16 oz, ea) cans red beans, drained*
2 (14.5 oz, ea) cans diced tomatoes with
roasted garlic & onion (Red Gold)
1 onion, chopped
hot pepper sauce, to taste

Cooked rice

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
High 4-5 hours. Serve over cooked
rice. Serves 6-8

*Poster used 2 cans Red Gold
red beans & 2 cans Red Gold
kidney beans – drained/rinsed)

(recipe: recipesthatcrock.com)
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Grilled Shrimp

4 cloves garlic, minced
1 C. olive oil
1/2 C. finely chopped basil
2 T. vinegar
1 T. Worcestershire sauce
1/2 tsp. hot sauce
2 lb. raw large shrimp, peeled/
deveined

Combine all ingredients (except
shrimp) in a shallow dish – mix
well. Add shrimp & toss to coat.
Cover & marinade 2-3 hours in
fridge, stirring occasionally.
Heat grill to medium-hot.
Remove shrimp from marinade, reserve
marinade. Place shrimp on skewers &
grill 3-4 minutes on each side, basting
frequently with marinade. Serves 6

(recipe: geniuskitchen.com)
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Chinese Chicken & Noodle Salad

Salad:
1 (16 oz) box linguine
2-3 C. rotisserie chicken, chopped
2 C. frozen peas, thawed
1 red pepper, thinly sliced
1 C. carrots, grated
4 green onions, chopped on a
diagonal
4 T. toasted sesame seeds

Noodles:

1/2 C. soy sauce
2 T. sesame oil
2 T. brown sugar
1/4 C. canola or vegetable oil
1 T. fresh garlic, minced
1 T. fresh ginger, grated
1/4 C. rice wine vinegar
1 tsp. sriracha (hot sauce)

Cook pasta accordg. to pkg. directions.
Place all salad ingredients in a large bowl
Place all dressing ingredients in a large
glass measuring cup & stir to combine.
Pour dressing over salad & toss to combine.
Cover & refrigerate 2-3 hours before serving
When ready to serve: taste & adjust salt/
pepper to your liking. Serves 12

(recipe: jamiecooksitup.net)
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Dill Pickle Dip

8 oz. cream cheese, softened
2 T. pickle juice
3/4 C. chopped dill pickles
1 T. fresh dill, chopped
2 T. sliced green onions
1/4 tsp. garlic powder

chopped pickles & dill for garnish

In medium bowl mix cream cheese,
pickle juice, pickles, dill, green onions
& garlic powder until thoroughly combined.
Add a little more juice if you prefer a thinner
consistency. Serve immediately or refrigerate
up to 8 hours. Garnish top with chopped
pickles & dill prior to serving.
Serves 8

(recipe: dinneratthezoo.com)
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Mongolian Meatball Ramen

1 lb. ground beef
1/2 C. Panko bread crumbs
3 green onions, thinly sliced/divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt/ground black pepper
2 tsp. minced ginger
3/4 C. chicken broth
1/2 C. soy sauce
1/4 C. brown sugar
2 T. hoisin sauce
3 pkgs. instant ramen noodles
(discard flavor packets)

sesame seeds – garnish

In large bowl combine ground beef,
Panko, about half green onions, egg,
garlic & 1 tsp. sesame oil – season with
red pepper flakes, salt/pepper & mix
until well combined. Form meatballs
by scooping a heaping Tablespoon
mixture & rolling into balls.
In large skillet over medium-high heat,
heat a thin layer of vegetable oil. Add
meatballs & sear until each side
develops a crust, about 2 minutes
per side. Remove meatballs from
skillet & add remaining sesame oil
to pan. Stir in ginger & cook about
30 seconds. Add broth, soy sauce,
brown sugar & hoisin sauce -stir to
combine & bring to a simmer. Return
meatballs to skillet & cover with lid.
Cook about 10 minutes, until meatballs
are cooked through.
Cook ramen noodles in a large pot of
boiling water accordg. to pkg. directions –
drain. Add cooked ramen to skillet &
toss until fully coated with sauce. Garnish
with remaining green onions & sesame
seeds. Serve warm. Serves 4

(recipe: delish.com)
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Crockpot Scalloped Potatoes & Chicken

1 (4.9 oz) box scalloped potatoes
4 whole boneless, skinless chicken
breasts
2 C. water

Place chicken in bottom of 6 qt
crockpot; pour box of scalloped
potatoes (dry) over chicken. In bowl
mix the seasoning packet from
potatoes with 2 C. water; stir well
& pour over potatoes & chicken.
Cover & cook on Low 8 hours, or
4 hours on High. Serves 4

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

Nutella-stuffed Cookies
(read recipe for prep times)

1 1/2 C. Nutella
1 C. (2 sticks) butter, softened
1 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
2 T. milk
2 tsp. vanilla
2 C. flour
1 C. unsweetened dark cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
flaky sea salt (garnish)

Line a baking sheet with parchment
paper. Scoop 1-T. sized balls of
Nutella onto sheets (24 in all)
Place sheet in freezer until
balls are frozen (1 hour)
=====
In large bowl using elec. mixer, beat
butter & both sugars until light &
fluffy. Add eggs, milk & vanilla – beat
until combined. Add flour, cocoa powder,
baking soda & salt – mix well.
Refrigerate dough while Nutella balls are
in freezer.
=====
Preheat oven 350 degrees F.
Line a baking sheet with parchment paper.
Scoop a heaping T. of cookie dough Flatten
into a pancake-like circle.Top with a frozen
Nutella ball & cover with dough, pinching to
seal & adding more dough if necessary to
completely cover ball. Transfer to prepared
baking sheet (space cookies 2 inches apart)
repeat with remaining dough & Nutella balls.
Sprinkle tops of cookies with flaky sea salt &
bake 15 minutes until puffed. Remove from
oven & let cool on sheet 5 minutes before
serving. Makes approx. 24 cookies

(recipe: delish.com)

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

Hope you have a great day!

Hugs;

Pammie

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Today is World-Wide Knit-in-Public Day!

Not my most ‘fashionable’ photo but it will do – had to wear the baseball hat to keep the sun off my head (I burn very quickly). It was a LOVELY day – nice, sunny with a great breeze – temps. around 75-78 degrees! TEN ladies joined me at Panera Bread on the patio – it was a fun time. (I’m working on the multi-colored baby blanket)

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Strawberry Oat Crumb Bars

1 (15 oz) box yellow cake mix
2 1/2 C. quick-cooking oats
3/4 C. butter, melted
1 C. strawberry preserves
1 T. water

Preheat oven 375 degrees F.
Line a 9 X 13″ baking dish with
parchment paper & spray with
nonstick cooking spray. Mix cake
mix & oats in a large bowl; add
melted butter – stir until crumbly.
Press half of crumbs into bottom
of pan. Combine strawberry preserves &
water in a small bowl – stir until
combined then carefully spread over
crumb crust. Sprinkle remaining
crumbs over top & press down
gently. Bake 18-23 minutes until
very lightly brown. Cut & eat
warm or cold. Makes 24 bars

(recipe: momontimeout.com)
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Ham, Cheese & Peach Tortellini Salad

1 lb. cheese tortellini, fresh or frozen
1 (16 oz.) bottle poppyseed dressing
1 (15 oz) can sliced peaches in juice
1 1/2 C. cooked ham, diced into
1″ cubes
1 (16 oz) block cheese, diced into
small chunks or cubes (your choice
of cheese)
2 C. chopped lettuce

Prepare tortellini accordg. to pkg.
directions -drain & rinse with cold
water just to cool slightly. In a bowl
or Mason jar, combine dressing with
4 T. of peach juice. Drain rest of juice
from peaches (if preferred, slice
peaches into thirds to make them
more bite-sized). Stir dressing well
(or, if using Mason jar, cover & shake
well). In large bowl combine cooked
tortellini, ham, cubed cheese & sliced
peaches – pour dressing over all &
gently stir. Stir in chopped lettuce &
gently stir. Serve immediately or cover
with plastic wrap & refrigerate. Serve
within 24 hours. Serves 10

(recipe: thecountrycook.net)
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Pepperoni Pasta Salad

1 (16 oz) pkg. multicolored pasta
1 small can black olives
3 large carrots, peeled, cut into slices
1 green pepper, chopped
1/2 bunch green onions, chopped
2 tomatoes (or 1/2 C. sun-dried tomatoes),
chopped
3/4 C. pepperoni, sliced/cut into bite-sized
pieces
1/2 C. shredded Parmesan cheese
2 T. olive oil
1 T. garlic powder*
1 tsp. sugar
salt/pepper, to taste
1/2 bottle Zesty Italian salad dressing

Boil pasta, rinse in cool water & drain.
In large bowl add chopped veggies &
pepperoni & cooked pasta – mix well.
Refrigerate at least 1 hour. Just before
serving add Ital. salad dressing & toss
to coat. Serves 10

*Poster used: Johnny’s Garlic seasoning

(recipe: jamiecooksitup.net)
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Creamy Eggplant Parmesan Casserole

1/2 C. panko bread crumbs
1 C. shredded Parmesan cheese, divided
1 (1 1/2 lb) eggplant, cut into 1/4 inch thick
slices
4 oz. cream cheese
3/4 C. milk
3 cloves garlic, minced
6 T. chopped fresh basil, divided
16 slices mozzarella cheese
(Kraft Slim-cut)
1 large tomato, thinly sliced

Preheat oven 400 degrees F.
Cover 2 baking sheets with parchment
paper. In shallow dish combine panko
crumbs & 1/4 C. Parmesan. (Reserve
2 T. mixture for later use). Spray both
sides of 1 eggplant slice with nonstick
cooking spray. Dip slice in remaining
bread crumb mixture, turning to evenly
coat both sides of slice then place on
prepared baking sheet – repeat with
rest of egg plant slices. Bake 30 minutes
until eggplant is tender & golden brown,
turning after 15 minutes.

In medium microwaveable bowl, microwave
cream cheese on High 40 seconds. Gradually
whisk in milk until blended – stir in garlic &
1/4 C. basil. Spread 1/4 C. mixture on bottom
of a 9-inch pie plate sprayed with nonstick
cooking spray. Top with layers: 1/3 of eggplant,
4 cheese slices, 1/4 C. remaining Parm. &
1/3 C. remaining cream cheese sauce – repeat
layers twice. Top with tomatoes, remaining
cheese slices & reserved crumb mixture.
Bake 25 minutes until heated through.
Sprinkle top with remaining basil.
Serves 6

(recipe: kraftrecipes.com)
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Crockpot Honey Garlic Chops

6 pork chops
1 tsp. salt
1 tsp. black pepper
2 T. minced garlic
1 T. unsalted butter
1/3 C. honey
1/2 C. chicken broth
2 T. rice wine vinegar (or apple
cider vinegar)
2 T. cornstarch

Season chops with salt/pepper & garlic
powder – place in crockpot. Mix garlic,
honey, broth & vinegar in a small bowl
& pour over chops. Cover & cook on
Low 4-5 hours until fork-tender. Remove
chops from crockpot & place on a plate –
cover with foil to keep warm.
In small bowl stir cornstarch & 2 T. cooking
liquid from crockpot until well blended –
stir into sauce in crockpot – Cook on Low
3-5 minutes until thickened. Serve chops
with sauce poured over top. Serves 6

(recipe: eatingonadime.com)
———————————

Taco Burgers
(grill)

1 C. finely crushed corn chips
1 envelope taco seasoning mix
1 T. dried minced onion
1 large egg, lightly beaten
1 1/2 lb. ground beef
6 slices Cheddar cheese
6 sandwich buns, split
lettuce leaves
tomato slices
salsa (optional)

In large bowl combine corn chips,
taco seasoning (dry), onion & egg.
Crumble beef over mixture & mix well;
shape into 6 patties. Grill patties over
medium heat (covered) OR broil 4 inches
from heat 7-8 minutes on each side until
thermometer reads 160 degrees F. &
juices run clear. Top each burger with a
slice of cheese & cook until cheese melts.
Serve on buns with lettuce, tomato &
salsa, if desired. Makes 6

(recipe: tasteofhome.com)
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Garlic Bread Meatball Subs

12 meatballs, fully cooked (frozen &
cooked or your own recipe)
3 C. spaghetti sauce
shredded mozzarella cheese
1 large loaf French bread cut
in half, lengthwise
soft butter
garlic powder
paprika
=
Preheat oven 425 degrees F.
Line a flat rimmed baking sheet
with foil & lightly spray with nonstick
cooking spray. In saucepan, combine
cooked meatballs & spaghetti sauce –
cook until sauce is hot. Spread desired
amount of soft butter on both sides of
bread; sprinkle with garlic powder &
paprika: bake 5-8 minutes until brown.
Slice bread into individual sandwich-
sized pieces. Place meatballs on top of
bread then sprinkle with mozzarella
cheese.
At this point you can place sandwiches
under broiler to melt cheese or just
let cheese melt naturally on sandwich.
Serve with sauce.

(recipe: ourtableforseven.com)
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Ro*Tel Queso Dip

1 (10 oz) can Ro*Tel Original Diced
tomatoes & green chilies, undrained*
1 (16 oz) pkg. Velveeta, cut into 1/2″
cubes
===
Dippers:
tortilla chips
crackers
cut up fresh vegetables
====
Combine Ro*tel & Velveeta in a medium
saucepan & cook over medium heat 5
minutes until cheese is melted completely
& mixture is blended, stirring frequently.
Makes 20 servings.

Microwave Version:
In a 1 1/2 qt. microwaveable dish
combine undrained Ro*Tel & Velveeta.
Cover & microwave on High 5 minutes
or just until Velveeta melts, stirring
after 3 minutes. Remove from microwave,
stir until mixture is blended.

To Double Recipe:

Microwave on High 8  minutes, stirring
after 5 minutes. Drain 1 can of tomatoes
if a thicker dip is preferred.

NOTE: You can make this into a Spicy
Sausage Queso dip by adding:
1/2 lb. mild country sausage, cooked/
drained

IF YOU LIKE IT SPICIER:
Can use Ro*Tel Hot Diced Tomatoes &
Green chilies AND Velveeta Jalapeno cheese

(recipe: readyseteat.com)
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Southern Peach Crumb Cake

Crumbs:
1 1/4 C. flour
1/3 C. light brown sugar, packed
1/3 C. granulated sugar
1 1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/2 C. unsalted butter, melted

Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 lb. fresh peaches – room temp, peeled/
cored/sliced (about 3 medium sliced into
10 slices each)
3/4 C. granulated sugar
1/2 C. unsalted butter, room temp.
2 large eggs
1 tsp. vanilla
1/3 C. sour cream
1/3 C. buttermilk

Vanilla Drizzle: (optional)
1/2 C. powdered sugar
1 T. Half & Half or milk
1/4 tsp. vanilla
=
Preheat oven 350 degrees F.
Crumbs:
In bowl whisk flour, brown sugar,
gran. sugar, cinnamon, ginger, nutmeg
& salt until well blended (break any
clumps of brown sugar up with
fingertips). Pour in melted butter &
use spatula to fold mixture until
evenly moistened.
Cake:
In large bowl whisk flour, baking powder,
baking soda & salt for 20 seconds. In
another bowl, using elec. mixer, whip
butter & gran. sugar until pale & fluffy.
Mix in eggs, one at a time, adding in
vanilla with second egg. In small bowl
whisk sour cream & buttermilk together.
Add 1/3 of flour mixture to butter/egg
mixture – mix just until combined then
pour 1/2 buttermilk mixture & mix just
until combined. Mix in another 1/3 of
flour mixture – mix just until combined,
then remaining 1/2 buttermilk mixture.
Mix in last 1/3 of flour & mix until nearly
combined, remove bowl & scrape/fold
batter until just combined. Spray a 9″
spring form pan with nonstick spray &
pour in batter, smoothing evenly. Top
with sliced peaches then sprinkle crumb
mixture evenly over top. Bake 50-55
minutes (it shouldn’t jiggle or sink when
touched – toothpick inserted in center
should come out clean). Cool on wire
rack.
Vanilla Drizzle:
Whisk together drizzle ingredients until
well blended then drizzle over warm cake.
Add more Half & Half or  milk to thin as
desired, or more powdered sugar to thicken
if needed. Makes about 12 slices

(recipe: cookingclassy.com)

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

My back is slowly getting better – am able to
walk upright again which makes me VERY happy!
Tonight’s dinner is Chicken Parmesan & Garlic
Butter Noodles – easypeasy & yummy.

Hope your day is going just exactly as you planned!

Hugs;

Pammie

It’s FRIDAY!

It’s a GOOD day! Just got back from going to a church rummage sale (they do one every year) – you KNOW it’s a small world when you run into 5 people you know (and I don’t even GO to that church!) Got a few good deals – not much. They used to have a LOT more volunteers and had a 3-day sale TWICE a year, now they’re down to once in the Spring. Went to our local Meijers for a few items (they’re remodeling the entire store – what a nightmare trying to find anything!) Came home with one of their rotisserie chickens for tonight’s dinner.

It’s been a VERY busy week, something (or more than one) going on every day. Babysat 3 days – will go in at 3 today. Baby grandson is such a HOOT! The other day he was going around (with hands pumping the sky) yelling: “Rock and Roll!” Too funny! Yesterday, out of the blue, he started saying “Jumpy, jumpy, jumpy” and doing that very thing (until I was dizzy with it!). Keeps my young, that’s for sure!

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Turtle Cake

1 (15.25 oz) box Pillsbury Moist
Supreme German Chocolate Cake mix
(with pudding in mix)
1 C. evaporated milk, divided
1/2 C. butter or 8 T./1 stick, softened
1 (11 oz) bag caramels (or about 40
pieces, unwrapped)
1 C. semi-sweet chocolate chips
1 C. pecan or walnut pieces

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Prepare cake accordg. to box directions
then add 1/2 C. evaporated milk & butter,
using elec. mixer. Pour half of batter (about
2 1/2 C.) into prepared dish. Bake 10 minutes.
While cake is baking, melt caramels with 1/2 C.
evaporated milk either on top of stove or in
microwave (takes about 2 1/2 – 3 minutes in
microwave – stir every 1 minute). Pour melted
caramels over cooked cake & sprinkle on
chocolate chips & nuts. Pour rest of cake mix
on top of caramels/chips & nuts & bake
another 35 minutes.

Option: Cake is good served with ice cream

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

1-Pot Chili Mac & Cheese

1 T. olive oil
2 cloves garlic, minced
1 diced onion
8 oz. ground beef
4 C. chicken broth
14 1/2 oz. diced tomatoes
3/4 C. white kidney beans (canned –
drained/rinsed)
3/4 C. kidney beans (canned –
drained/rinsed)
2 tsp. chili powder
1 1/2 tsp. cumin
kosher salt
ground black pepper
10 oz. elbow pasta
3/4 C. shredded Cheddar cheese
2 T. fresh parsley, chopped

In large skillet or Dutch oven,heat
olive oil over medium-high heat.
Add garlic, onion & gr. beef – cook
until browned, 3-5 minutes, crumbling
beef as it cooks – drain. Stir in chicken
broth, tomatoes, beans, chili powder &
cumin; season with salt/pepper, to
taste. Bring to simmer & stir in pasta.
Bring to a boil; cover & reduce heat –
simmer until pasta is cooked through,
about 13-15 minutes. Remove from heat;
top with cheese & cover until melted –
about 2 minutes. Serve immediately,
garnished with parsley, if desired.
Serves 4

(recipe: yummly.com)
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Glorified Hash Browns

2 cans cream of celery soup,
undiluted
2 (8 oz, ea) cartons spreadable
chive & onion cream cheese
1 (2 lb) pkg. frozen cubed hash
brown potatoes
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large microwave-safe bowl,
combine soup & cream cheese. Cover
& cook on High 3-4 minutes until
cream cheese is melted, stirring
occasionally. Add potatoes & stir
to coat. Spoon into prepared dish.
Bake, uncovered, 35-40 minutes until
potatoes are tender. Sprinkle top with
cheese & bake 3-5 minutes longer until
cheese has melted. Serves 10

Freezer option:
Prepared unbaked casserole & sprinkle
cheese on top. Cover & freeze.
To use: partially thaw in fridge overnight.
Remove from fridge 30 minutes before
baking. Preheat oven 350 degrees F. Bake
as directed, increasing time as necessary
to heat through & for a thermometer
inserted in center to read 165 degrees F.
when fully cooked.

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

Easy Chicken Pot Pie

3 chicken thighs, boneless/skinless,
chopped
2 T. butter
1 T. vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 medium potatoes, chopped
3 carrots, chopped
2 T. fresh thyme leaves
2 C. chicken broth
1/4 C. butter
1/4 C. flour
1 1/2 C. milk
1 C. frozen peas (no need to thaw)

Topping:

1 sheet puff pastry, thawed
1 egg, slightly beaten
1/2 tsp. poppy seeds (optional)
1/2 tsp. fresh thyme leaves
=
Preheat oven 350 degrees F.
In medium saucepan melt butter & oil
over medium heat. Add chicken & cook
until no longer pink & lightly brown –
remove chicken to a bowl. Add onion &
garlic to pan & cook about 5 minutes to
soften. Add potatoes, carrots, celery;
pour broth over veggies & add thyme –
bring to boil & turn heat to simmer.
Place chicken back in pot & cook in
broth. In small pot melt butter for
sauce – add flour & whisk until a
smooth paste forms. Add milk & bring
to boil. Pour sauce into pan with pie
filling – mix well. Add peas & place in
a casserole dish or pie plate. Place
puff pastry over top of filling &
crimp edges (or let hand over edge).
Brush top lightly with beaten egg &
(if using) scatter poppy seeds & thyme
leaves on top. Bake 35-40  minutes until
pastry is golden & filling is bubbling & not.
Serves  6

(recipe: realhousemoms.com)
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Crockpot “Under the Sea” Dip

1 (10.75 oz) can cream of celery soup
1 (10.75 oz) can cream of shrimp soup
2 C. cooked shrimp, tails removed/
cleaned/chopped into bite sized pieces
6 oz. crab meat, chopped or flaked
(poster used imitation crab)
2 C. shredded cheese (they used Cheddar)
1/8 tsp. cayenne pepper

Dippers: crackers, toast points, crusty
Italian bread
=
Spray insides of crockpot with
nonstick cooking spray. Place all
ingredients in crockpot (except
dippers). Gently stir until well
combined; cover & cook on Low
2-3 hours, stirring often. Serve
with dippers. Serves 8-10

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

Vinegar-braised Chicken & Mushrooms

4 lb. assorted bone-in, skin on
chicken pieces (breasts & thighs)
2 lb. mushrooms (cremini, white or
baby Bella, cleaned)
2 C. chicken broth
3/4 C. balsamic vinegar
1/4 C. red wine vinegar
5 carrots, peeled/roughly
chopped (can use baby carrots)
3 cloves garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 T. olive oil
2 T. flour
kosher salt/black pepper

Season both sides of chicken
generously with salt/pepper. Heat
olive oil in large cast-iron skillet or
Dutch oven over medium-high heat.
In batches, brown chicken on all sices,
then transfer to a separate plate.
Reserving 2-3 T. oil, drain off fat in
pan & saute carrots & onion until
tender (about 10 minutes) Add
mushrooms & cook 6-8 minutes
until softened. Add crushed garlic &
saute 2 minutes longer. Season
mixture with salt/pepper then
transfer (discarding garlic) to plate
with chicken. Sprinkle flour in Dutch
oven & cook 1-2 minutes, whisking
continuously, until pasty & smooth.
Pour in vinegars & whisk until smooth;
cook mixture 3-5 minutes until
thickened & reduced, then slowly mix
in chicken broth. Return chicken to
pot & add bay leaf – bring to boil. Reduce
heat to Low, partially cover pot & let
simmer 35-40 minutes until chicken is
cooked through. Return vegetables to
pot & serve with reduced sauce.
Serves 6

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

Crockpot No Bake Cookies

1 stick (1/2 C.) unsalted butter,
melted (do not use margarine
or tub versions)
1/2 C. milk
1 C. sugar
1 3/4 c. powdered sugar
3 C. old fashioned oats (can use
quick oats)
1/2 C. creamy peanut butter

Line cookie sheets with
parchment paper.
In bowl combine sugar, powd.
sugar, cocoa – mix then add
butter & milk; mix until fully
combined. (should be a little
thinner than brownie batter).
Pour mixture into 4 qt. crockpot
(if using larger crockpot, cooking
times may reduce significantly).
Pour oats on top of batter – do
not mix. Place peanut butter in
middle, on top of oats – do not
mix. Cover & cook on High 1 hr
15 minutes until cocoa mixture
reaches a rolling boil. Stir well &
use a cookie scoop to place 2 dozen
cookies on a lined cookie sheet.
Allow cookies to set for a few hours
then store in a sealed container.
Makes 2 dozen.

(recipe: recipesthatcrock.com)

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

Our weather is typical May – sometimes sunny, mostly
rainy but at least the flowers are blooming – YAY!

Hope you are having a nice day;

Hugs;

Pammie

Free Day! YAY!

I have babysat for the past two days (8 hrs + each day) so I’m MORE than ready to have a FREE (nothing planned) day! We FINALLY were able to have my special needs group meeting last night after almost FIVE weeks off – the kids were VERY loud and hyped up; you could certainly tell they were glad to get back together.

Our weather has calmed down a bit – it’s chilly (high of 28 degrees F.) but no new snow or freezing rain so I’m happy.

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

DISCLAIMER HERE: Just wanted to remind everyone that the recipes I post on my blog are NOT MINE – I try to list all of the various sites I find the recipes on, at the end of each recipe>

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

Shoefly Cupcakes

4 C. flour

2 C. packed brown sugar

1/4 tsp. salt

1 C. cold butter, cubed

2 tsp. baking soda

2 C. boiling water

1 C. molasses

Preheat oven 350 degrees F.

In large bowl combine flour, brown

sugar & salt. Cut in butter until

crumbly – set aside 1 C. for topping.

Add baking soda to remaining crumb

mixture; stir in water & molasses. Fill

muffin cups with paper liners & pour

2/3 rds batter into each. Sprinkle tops

with reserved crumb mixture. Bake

20-25 minutes until a toothpick inserted

into center comes out clean. Cool 10

minutes before removing from pan to

wire racks to cool. Makes 2 dozen.

 

(recipe: tasteofhome.com)

Crockpot Italian Vegetarian Bean
Soup

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

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

If Desired:

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

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

Creamy Spinach & Artichoke Chicken
Skillet

1/4 C. flour
kosher salt/black pepper
4 (6 oz, ea) boneless skinless chicken
breasts
4 T. vegetable oil
1 small onion, chopped
2 cloves garlic, minced
4 oz. cream cheese, cut into chunks
1 C. Half & Half
1 (5 oz) pkg. baby spinach (about 4 C.)
1 (14 oz) can artichoke hearts, drained/
quartered

Cooked rice for 4
=
In a pie plate or shallow dish whisk flour,
1 T. salt & few grinds black pepper. Coat
both sides of chicken breasts in mixture –
shaking off any excess. In large, heavy-
bottomed skillet over medium-high heat,
heat 3 T. oil. Add chicken & cook, undisturbed,
until deeply golden brown, about 4 minutes.
DO NOT turn. Remove chicken to a plate. Add
remaining 1 T. oil; cook onion, stirring occasionally,
until it begins to soften, about 5 minutes. Add
garlic & cook, stirring, about 30 seconds. Add
cream cheese & stir until melted. Pour in Half &
Half – using a wooden spoon, scrape up any bits
from bottom of skillet & season with salt/pepper.
Add chicken to skillet, seared side up. Reduce
heat to medium; cover & cook, turning about
halfway through cooking time, until an instant-
read thermometer inserted into thickest part
of chicken reads 165 degrees F. (12-14 minutes).
Transfer chicken to serving platter. Add spinach
to sauce in skillet & cook, covered, about 5
minutes until wilted. Stir in artichoke hearts &
cook until heated through, about 1 minute.
Season with salt/pepper & pour sauce over
chicken. Serve with cooked rice.
Serves 4

(recipe: foodnetwork.com)
——————————–

Skillet Fried Corn

8 ears fresh corn (OR) 1 (28 oz)
pkg. frozen corn
1 stick butter or margarine
2 T. bacon drippings
1 T. sugar
salt, to taste

Remove husks & silks from fresh
corn – wash & cut corn off cobs.
Scrape the cob to get out the juice.
Melt butter in a large skillet-add
fresh (or frozen) corn, bacon
drippings & sugar. Cook on medium-
high heat 15-20 minutes until corn
is done. Add salt, to taste.

NOTE: you can add cooked,crumbled
bacon to corn, too.

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

Tex-Mex Meatballs
(add them to Hero rolls or eat
them over rice for a meal)

1 1/2 lb. ground beef
2 C. shredded Mexican cheese blend,
divided
1/2 C. panko bread crumbs
2 T. fresh chopped parsley, plus more
for garnish
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
1 large egg
1 tsp. ground cumin
kosher salt/black pepper, to taste
1 T. olive oil
1/2 large onion, chopped
1 (15 oz) can crushed tomatoes
2 T. chopped chipotle chiles in
adobo sauce

(Hero rolls or cooked rice to serve 4)
=
In medium bowl combine ground beef,
1 C. cheese, bread crumbs, parsley,
garlic, jalapeno, egg & cumin – season
with salt/pepper – mix until combined &
form into meatballs. In large skillet over
medium-high heat, heat oil. Add meatballs
in a single layer & sear 2 minute per side;
transfer to a plate. Add onion to skillet &
cook, stirring, 5 minutes, until soft. Stir in
crushed tomatoes & chipotle in adobo –
bring to boil. Reduce heat to medium-low
& return meatballs to skillet. Cover &
simmer about 10 minutes until meatballs
are cooked through. Top with remaining
1 C. cheese; cover & let melt – about 2
minutes. Garnish with parsley before
serving. Serves 4

(recipe: delish.com)
————————————

Chicken & Quinoa-stuffed Peppers

1 1/2 C. water
3/4 C. uncooked quinoa
1/2 tsp. ground thyme
2 1/2 tsp. kosher salt, divided
1 1/2 tsp. black pepper, divided
1 T. olive oil
2 (6 oz, ea) boneless, skinless
chicken breasts, chopped
2 T. minced garlic
2 C. spinach
1/2 C. cherry tomatoes, quartered
1/2 C. black olives, quartered
1/2 C. goat cheese
1/4 C. Parmesan cheese, grated
4 yellow bell peppers

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. In medium saucepan bring
water to boil; add quinoa, thyme,
1 1/2 tsp. salt & 3/4 tsp. pepper.
Cook quinoa, covered, over Low
heat about 15 minutes until water
is absorbed & quinoa is soft. Leave
covered & let sit 5 minutes. Remove
lid & fluff quinoa using a fork.
Add 1 T. oil to a saute pan over
medium heat & cook chopped chicken
10 minutes. Add garlic & cook 1 minute.
Stir in spinach, cherry tomatoes & olives
then add cooked quinoa. Stir in goad &
Parmesan cheeses – remove from heat
& set aside.
Cut each pepper in half vertically so
half the stem remains on each pepper
half. Scrape out seeds & stuff each
half with quinoa filling. Place peppers
on prepared baking sheet & bake
20 minutes.

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

Wild Rice Soup

1/3 C. uncooked wild rice
1 T. canola oil
1 quart water (4 C.)
1 medium onion, chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
1/2 C. butter
1/2 C. flour
3 C. chicken broth
2 C. Half & Half cram
1/2 tsp. dried rosemary, crushed
1 tsp. salt

In medium saucepan combine rice,
oil & water – bring to boil. Reduce
heat; cover & simmer 30 minutes.
In a Dutch oven, cook onion, celery
& carrot in butter until vegetables
are almost tender. Stir in flour until
blended; cook & stir 2 minutes. Slowly
stir in broth & undrained rice. Bring
to a boil; cook & stir 2 minutes until
slightly thickened. Reduce heat; stir
in Half & Half, rosemary & salt.
Simmer, uncovered, 20 minutes until
rice is tender. Serves 8 (about 2 qts)

(recipe: tasteofhome.com)
—————————-

Crockpot Mexican Party Dip
(best prepared in 3 qt. crockpot)

1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 C. Mexican-style shredded 4 cheese
(Kraft) divided
1 (15.5 oz) can black beans, drained/rinsed
1 (16 oz) jar thick & chunky salsa
2 green onions, sliced
1/4 C. chopped fresh cilantro
=
Tortilla chips, for dipping
=
Spray crockpot insides with nonstick
cooking spray.
In medium bowl mix cream cheese, sour
cream & 3/4 C. shredded cheese until
blended – spread on bottom of crockpot.
Top with beans & salsa. Cover & cook on
Low 3-4 hours. Top with onions, cilantro &
remaining cheese.

NOTE: Once dip is cooked, reduce heat to
Warm to keep dip warm & at a safe temp.
while serving.

Optional addition: add 1 T. finely chopped
fresh or jarred jalapeno peppers to cream
cheese mixture before spreading into
crockpot.

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

Crescent Cherry Cheesecake
Cobbler

1 (8 oz) tub crescent rolls
12 oz. (1 1/2 blocks) cream
cheese, softened
3/4 C. sugar, divided
1 tsp. vanilla
1 (21 oz) can cherry pie filling
1/4 C. (1/2 stick) unsalted butter,
melted

Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Unroll crescent
rolls & lay 4 in bottom of dish.
Cover bottom completely &
press to seal seams. In bowl
combine cream cheese &
1/2 C. sugar, using an elec.
mixer to blend until smooth.
Add in vanilla & mix well.
Spread mixture over rolls in
dish. Pour pie filling on top &
spread evenly. Top with
remaining dough, stretch it
out & seal seams as best
you can. Pour melted butter
on top & sprinkle 1/4 C. sugar
evenly over butter. Bake 35-45
minutes; top should be golden
brown.

(recipe: thecountrycook.net)

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

Tomorrow I have the great fun of going out
to lunch with two friends; we all went to
high school together and ‘used to’ get together
for lunch about every 3-4 months (until one
of us got really sick – for over a year!). She’s
doing great now and we’re going OUT! YAY!
Sometimes you don’t realize just how nice
it is to spend time with friends and share
how your lives are going (good or bad).
We’re all very close in age, all go to the same
church and have known each other for a good
50+ years so it ought to be lots of fun and laughs.

Hope you are having a GREAT week!

Hugs;

Pammie

BRrrrrrrrrrrr! COLD!

About 2 1/2 hours ago we suddenly lost power – and it just now came back on. My husband checked on his phone – it was a HUGE area affected – glad we’re slowly getting warm again! (I wouldn’t even want to imagine what being homeless would be like in these temperatures.) Yesterday it was in the low 20’s with HUGE winds – our youngest grandson’s birthday party was yesterday afternoon & I couldn’t get the car door open from the strength of the wind! It took me shoving and my husband pulling to get my car door open! He had a good party – lots of clothes & toys so he was happy.

==========

Creme Caramel Squares

1 1/2 C. graham cracker crumbs
1/3 C. butter, melted
1 (8 oz) pkg. cream cheese, softened
1/4 C. sugar
3 1/4 C. cold milk, divided
1 (8 oz) tub Cool Whip, thawed/
divided
1 (3.4 oz) pkg. vanilla instant pudding mix
1 (3.4 oz) pkg. butterscotch instant pudding mix
1/3 C. caramel ice cream topping

In a bowl mix graham crumbs & butter; press onto
bottom of 9 X 13″ baking dish – refrigerate while
preparing filling.

In large bowl using elec. mixer beat cream cheese,
sugar & 1/4 C. milk until blended. Gently stir in
1 C. Cool Whip – spread over crust.
Beat each flavor of pudding mix separately
with 1 1/2 C. remaining milk in separate bowl
using a whisk for 2 minutes. Pour pudding in
layers over cream cheese filling then top with
remaining Cool Whip – spread evenly then
refrigerate 4 hours. Drizzle top with caramel
topping just before serving. Serves 16

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

Crockpot Barley Sausage Soup

1 lb. ground Italian sausage
1 C. diced onion
1 tsp. garlic powder
1 tsp. dried basil
1 C. diced celery
1 C. diced carrot
1/2 C. uncooked pearl barley
5 C. chicken broth
1 T. tomato paste
1 (14 oz) can petite diced tomatoes (or
fire-roasted tomatoes for more flavor)
1 bay leaf
salt/pepper, to taste

In a pan over medium-high heat brown
sausage & saute onion. Drain & add to
crockpot. Add garlic powder, basil, celery,
carrot, barley, broth, tomato paste, tomatoes &
bay leaf to crockpot. Cover & cook on Low
4-6 hours until barley is cooked through.
Discard bay leaf; taste & adjust salt/pepper
to taste. Serves 6

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

Kielbasa/Peppers/Potato Hash

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

In large skillet over medium-
high heat heat olive oil & butter-
add potatoes & season with salt/
pepper – cook until browned, 6-7
minutes. Flip potatoes over & cook
another 4-5 minutes until golden
brown. Remove from skillet using
a slotted spoon. (If skillet is looking
dry, add another T. olive oil). Add
kielbasa & cook 2-3 minutes on each
side until lightly browned. Add onions &
peppers, cook – stirring frequently, until
onions are soft & translucent & peppers
are tender. Season with salt/pepper. Stir
potatoes back into mixture & cook 1-2
minutes – check salt/pepper & serve.
Serves 4

(recipe: momontimeout.com)
————————–

Hot Parmesan/Green Chile
Pepper Dip

2 T. panko bread crumbs
1/4 C. shredded Parmesan cheese,
divided
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1 C. Mexican-style shredded Four
Cheese with a touch of Phil. (Kraft)
1 (4 oz) can chopped green chiles,
undrained

Preheat oven 350 degrees F.
Combine bread crumbs & 1 T.
Parmesan cheese in a bowl. Mix
remaining Parmesan with remaining
ingredients in shallow ovenproof
dish until blended. Top with crumb
mixture. Bake 15 minutes until top
is golden brown & dip is hot &
bubbling around edges. Serves 20

(recipe: kraftrecipes.com)
————————–

Eggs Benedict Casserole
(overnight recipe)

12 oz. Canadian bacon, chopped
6 English muffins, split & cut
into 1-inch pieces
8 large eggs
2 C. milk
1 tsp. onion powder
1/4 tsp. paprika

Hollandaise Sauce:
4 large egg yolks
1/2 C. heavy whipping cream
2 T. lemon juice
1 tsp. Dijon mustard
1/2 C. butter, melted

Spray a 3 quart (OR) 9 X 13″
baking dish with nonstick
cooking spray. Place half of
Canadian bacon in pan; top
with English muffins &
remaining bacon. In large bowl
whisk eggs, milk & onion powder;
pour over top. Refrigerate,
covered, overnight
=
Preheat oven 375 degrees F.
Remove casserole from fridge while
oven heats. Sprinkle top with paprika.
Bake, covered, 35 minutes. Uncover,
bake 10-15 minutes longer or until
a knife inserted into center comes
out clean.

In top of a double boiler or metal
bowl over simmering water – whisk
egg yolks, cream, lemon juice &
mustard until blended; cook until
mixture is just thick enough to coat
a metal spoon & temperature reaches
160 degrees F., whisking constantly.
Reduce heat to very low. Very slowly
drizzle in warm melted butter,
whisking constantly. Serve immediately
with casserole
Serves 12 (1 2/3 C. sauce)

(recipe: tasteofhome.com)
——————————-

Chilly-day Chicken Pot Pie

2 (9 inch, ea) pie crusts
1/4 C. margarine
1/4 C. flour
1/4 tsp. poultry seasoning
1/8 tsp. black pepper
1 C. chicken broth
2/3 C. milk
2 C. cooked, cubed chicken
2 C. frozen mixed vegetables,
thawed

Preheat oven 400 degrees F.
Place one crust in an ungreased 9″
pie plate. In a saucepan melt
margarine over medium heat; stir
in flour, seasoning & pepper – cook
until mixture is smooth & bubbly.
Gradually add broth & milk; bring
to a boil. Reduce heat & simmer,
stirring constantly, until  mixture
thickens. Stir in chicken & veggies;
cook until heated through – pour
into pie crust in pan. Place second
crust over filling; crimp edges &
cut vents in top. Bake 20-30
minutes until golden. Serves 4

(recipe: gooseberrypatch.com)
——————————–
Buttermilk Cornbread

1 C. butter, melted
1 1/3 C. sugar
4 eggs
2 C. buttermilk*
1 tsp. baking soda
2 C. flour
2 C. cornmeal
1 tsp. salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl add melted butter &
sugar – mix to combine. Add eggs &
beat until smooth & a bit frothy.
Dissolve the baking soda into the
buttermilk & allow to dissolve –
pour into bowl with eggs, etc. &
beat until combined. In a separate
bowl combine flour, cornmeal &
salt – add dry ingredients to wet &
stir to combine – make sure to not
over mix. Pour batter into prepared
pan & bake 25-30 minutes until a
toothpick inserted into center comes
out clean. Cool about 10 minutes then
cut into squares & serve.
Makes about 16 servings.

*If you don’t have buttermilk, you can
add 1 T. lemon juice or vinegar to a 3-
Cup measuring cup & pour milk into
cup to measure 2 Cups. Stir with a
fork & allow to set 5 minutes –
now you have buttermilk!

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

S’Mores Dump Cake

2 (4 oz ea) pkgs. semi-sweet chocolate,
chopped
2 C. milk, divided
1 C. sugar
3 eggs
4 C. miniature marshmallows, divided
1 C. dry chocolate cake mix (from a
2-layer size box)
1 1/2 C. graham cracker crumbs
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Microwave
chopped chocolate & 1 C. milk on
High 2 1/2 minutes; stir until chocolate
is completely melted & mixture is well
blended. Add sugar, eggs, & remaining
milk – mix well & pour into prepared
dish. Cover top with 3 C. marshmallows.
Sprinkle top with dry cake mix & graham
cracker crumbs – drizzle top with melted
butter. Bake 35-40 minutes until center
is almost set. Immediately top cake with
remaining marshmallows & cool
completely. Serves 16

(recipe: kraftrecipes.com)

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

All is well here – everyone is in good health (YAY!).
We’re supposed to be getting 2-4 inches of snow
Tuesday – Weds. . . . oh, joy. . . wonder if we’ll be
having my special needs group Weds. evening.
If not, that would make FIVE WEEKS we’ve missed!
We’ll see . . .

Hope you are nice & warm;

Hugs;

Pammie

Happy Friday!

Today it’s a nice, clear (NO SNOW) day with sun – YAY! Temps in the High 20’s – for the rest of this AND next week. I realized today that I’ve been feeling like I’ve been put on hold – that feeling where something will happen. You don’t know when or what, but something’s coming. For me, that feeling is brought about by all the CRAZY Michigan weather! Snow/rain/freezing rain/drizzle, back to clear – CRAZY!

I babysat Tuesday and had to (karate) chop my car hood because it was covered in about an inch of snow which was then covered by a layer of ice – great fun. . . not. Oh well, that’s all melted now – roads are clear; walking is a bit of a challenge: some of the sidewalks are covered by a thin layer of ice from all the rain/melting ice, etc. Just gotta remember to walk “Like a Penguin” – have you seen those posts/suggestions stating that if we walk like a penguin (kind of hunched forward with feet pointed outwards and take small steps) we’re less likely to fall – looks goofy, but it works!

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

Chocolate Cobbler

1 C. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1/2 C. sugar

2 T. plus 1/4 C. cocoa powder

1/2 C. milk

3 T. vegetable oil

1 C. packed brown sugar

1 3/4 C. hot water

Suggested ‘toppings’:

Ice cream and/or whipped cream

=

Preheat oven 350 degrees F.

In a bowl combine flour, salt, baking

powder, sugar & 2 T. cocoa. Stir in

milk & oil – pour into a 9-inch pie

dish, baking dish or round skillet.

Combine brown sugar & remaining

cocoa – sprinkle over batter. Pour

hot water over top (DO NOT STIR).

Bake 40-45 minutes. Let stand

20 minutes to set up. Top with

ice cream or whipped cream.

Serves 4

(recipe: howsweeteats.com)


Crockpot Beef Taco Soup

1 lb. ground beef, browned/drained
1 (14.5 oz) can stewed tomatoes
1 (15 oz) can kidney beans, drained/
rinsed
1 (.25 oz) pkt. taco seasoning mix
8 oz. tomato sauce

Garnish:
Shredded Cheese
Sour cream

Place all ingredients (except garnish)
in crockpot. Cover & cook on Low 6-8
hours. Serve with shredded cheese &
sour cream. Serves 4-6

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

Greek Chicken Tacos

1 to 1 1/2 lb. chicken tenderloins or
breasts, cut into 4 strips each
1/4 C. olive oil
1 lemon
1 tsp. minced garlic
1/4 tsp. salt
6 (6″) flour tortillas
1 C. chopped fresh tomatoes
1/2 C. chopped fresh parsley
1/2 to 1 C. crumbled feta cheese

In a bowl mix olive oil, juice & zest
of 1 lemon, garlic & salt – stir.
Place chicken in a ziplock bag & pour
mixture over chicken. Seal bag &
shake to coat chicken – refrigerate
at least 30 minutes (or up to 12 hours).

In large nonstick skillet place 1 T. oil
over medium-high heat. Add chicken &
cook, turning at least once, until
browned on both sides (10-15 minutes).
In small bowl mix chopped parsley &
tomatoes. Remove chicken to a plate
when done. Fill flour tortillas with 2
tenderloins each & top with tomato
mixture & feta cheese. Serve immediately.
Makes about 6 tacos. Recipe can be
doubled. (reheat chicken if using as
leftovers)

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

Alfredo Shrimp Scamp Dump Dinner

4 T. butter, cut into 1/2″ cubes
1 (12 oz) pkg. rotini pasta
1 lb. frozen peeled/deveined
medium shrimp
2 C. chicken broth
1/4 tsp. red pepper flakes
2 cloves garlic, minced
zest of 1/2 lemon
2 tsp. kosher salt
black pepper, to taste
1/2 C. grated Parmesan cheese
1/3 C. loosely packed fresh parsley,
chopped
1/2 C. heavy cream, warmed

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Spread dry rotini in an
even layer in bottom of prepared dish.
Scatter shrimp over top & dot with butter.
Pour broth over top & sprinkle with red
pepper flakes, garlic, lemon zest, 2 tsp.
salt/black pepper, to taste. Cover with foil
& bake about 25 minutes until pasta is
al dente.
In small bowl toss Parm. with parsley –
when pasta is done, stir in warm cream &
top with cheese mixture. Serves 4

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

Baked Chicken in Crescent Rolls for 2

2 boneless chicken breasts
1 tube crescent rolls
1 can cream of mushroom soup
1/4 C. milk
1 C. shredded Cheddar cheese,
divided
salt/pepper, to taste

Place chicken in a saucepan in
enough water to cover; add salt/
pepper to water & cook for 15
minutes (poach). Remove from
water; cool & cut into 4 pieces.

Preheat oven 350 degrees F.
Spray a 8 X 8″ casserole dish
with nonstick cooking spray.
Divide crescent rolls & roll up
chicken in 4 rolls (you will not use
4 of the rolls, so you will have 4 left
over to cook for your bread). Place
chicken in prepared dish seam-sides
down. In small saucepan heat soup,
milk & 1/2 C. cheese until cheese is
melted – pour over chicken bundles
& sprinkle the other 1/2 C. cheese
on top. Bake 20 minutes until rolls
are golden brown. Serves 2

(recipe: geniuskitchen.com)
————————————

Bubble Up Pizza

1 lb. Italian sausage
1 (15 oz) jar pizza sauce
1 (12 oz) tube refrigerated Pillsbury
Grands Jr. biscuits
2 C. mozzarella cheese, shredded
sliced pepperoni

additional toppings (if desired):
chopped onion, chopped green
pepper, sliced olives
=
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Brown &
crumble sausage – drain. Cut each
biscuit into eighths. In a bowl combine
pizza sauce with cut-up biscuits &
cooked sausage – stir to combine. Spread
mixture evenly in prepared dish. Top with
shredded cheese & sliced pepperoni.
Bake, uncovered, 25-30 minutes until
biscuits are cooked through.
Serves 9

(recipe: thecountrycook.net)
————————————–
Oven Denver Omelet

8 large eggs
1/2 C. Half & Half cream
1 C. shredded Cheddar cheese
1 C. finely chopped fully cooked ham
1/4 C. finely chopped green pepper
1/4 C. finely chopped onion

Preheat oven 400 degrees F.
Spray a 9 inch square baking pan
with nonstick cooking spray.
In large bowl whisk eggs & cream.
Stir in cheese, ham, gr. pepper & onion –
pour into prepared pan. Bake 25
minutes until golden brown.
Serves 6

NOTE: Green pepper is typical in a
Denver omelet but red, yellow &
orange peppers are also good & add
lots of color.

This is an American-style omelet-
puffed & golden brown. If you prefer
yours more tender & less brown, bake
at a lower temperature (325) until a
thermometer reads 160 degrees F. &
eggs are set.

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

Crockpot Horseradish Cheese Spread

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

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

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

Creamy Custard Cake

4 eggs, separated
3/4 C. sugar
1 stick (1/2 C.) butter, softened
1 tsp. vanilla
3/4 C. flour
2 C. milk
———
Preheat oven 325 degrees F.
Spray 8 inch square baking dish
with nonstick spray. In medium
bowl beat egg whites until stiff
peaks form. In large bowl combine
egg yolks & sugar – beat until
smooth. Add butter & vanilla, mix
well. Beat in flour then slowly add
milk until well combined. Slowly
fold in egg whites; do not over
mix – pour into dish. Bake 45-50
minutes until set in center & golden
brown on top. Let cool then sprinkle
top with powdered sugar. Serves 9

(recipe: mrfood.com)

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

Tonight is my special needs group’s Valentines
Dance and I’m sure they’re all super excited;
due to the crazy weather, we haven’t had a
regular Weds. night group meeting for 3
weeks now – I’m sure I’m in for LOTS of super-
excited students!

I’m really proud of both of my knit groups –
they have been working on the baby booties
I mentioned in an earlier post. I was able to
mail out 25 sets about 1 1/2 weeks ago and
now we’re almost to that amount – again!
They are ALL wonderful, caring people who
really ‘step up’ when a need is presented;
it’s really nice to know they help when I
ask.

This coming Tuesday is a big PERK
for our group: we’re having our first
YARN SWAP of the year. At this event we bring
in any unwanted yarns/needles/hooks/books/
patterns and lay them out on a table. If there
are any yarns, etc. we see that we want, we
take them. When I organized the first one
years ago I was trying to figure out how to
‘regulate’ this: If I bring in one skein of yarn,
can I take one skein? One of my friends said:
“People are bringing in stuff they DON’T
want – they can take as much as they want –
we want to GET RID of it!” Smart idea! If
there’s any leftover yarns, etc. I will take them
to my Library Knit group – if, after that, there
are any leftover yarns, we donate them to
the local Children’s Village where they teach
young people to knit/crochet – so nothing
gets wasted! It’s a fun event – I’m excited
to see what people bring in! (Actually, I don’t
really ‘need’ any yarn but it’s always nice to
look! )

Hope you’re having a great day!

Hugs;

Pammie

Have I got the CROCKPOT Recipes!

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

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

Crockpot Pecan Pie Cake

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

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

Crockpot Swiss Cheese Meatloaf

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Crockpot Italian Vegetarian Bean
Soup

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

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

If Desired:

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

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

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

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

Hugs;

Pammie

SUPER BOWL RECIPES!

I’m not a football fan so until last night I didn’t realize THE GAME was THIS Sunday! Been saving up appetizer recipes for you – so here ya go!

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

Fudge Puddles
Small, filled cookie cups
(regular & quick version)

Crust:

1/2 C. butter, softened
1/2 C. creamy peanut butter
1/2 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
=
Fudge Filling:
1 C. semi-sweet chocolate chips
1 C. butterscotch chips*
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
(optional: chopped nuts or sprinkles)
=
Crust:
In large bowl combine butter, peanut
butter & both sugars; beat in egg &
vanilla.
In separate bowl mix flour, baking soda &
salt. Gradually add flour mixture to creamy
mixture. Chill at least 1 hour (or if you’re
really pressed for time – put in freezer 15
minutes.)
=
Preheat oven 325 degrees F.
Spray mini muffin pan cups with nonstick
baking spray.
Remove dough from fridge & form into
1″ balls (poster uses a small melon scoop).
Place 1 ball in each mini muffin cup & bake
15 minutes until very lightly browned. Remove
from oven & make a dent in each ball – let cool
in pan at least 5 minutes then move to a cooling
rack.
Fudge Filling:
In a microwaveable bowl (or saucepan) combine
all filling ingredients (except nuts/sprinkles).
Microwave 1 minute – stir well (if there are any
unmelted chips, microwave in 15-second incre-
ments until all smooth).  IMMEDIATELY start
filling ball ‘dents’ as filling will start to harden-
stir well & fill all dents then sprinkle with nuts/
sprinkles (if desired) Let balls set for 1 hour.
===============
(Quicker Version):
Poster used Betty Crocker Peanut Butter Cookie
mix
(1 pouch)instead of making dough. Follow
same idea: fill balls & bake. PREPARE FILLING &
follow same directions.

*If you don’t like butterscotch, use milk chocolate
chips

(recipe; mommyskitchen.net)
—————————————

Bite-sized Pepperoni Pizza Bites

2 pkgs. store-bought pizza dough,
prepared
1 jar pizza sauce
2 T. grated Parmesan cheese
1 t. olive oil (or) melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella cheese (or string
cheese) cut into pieces
pizza toppings of your choice:
pepperoni slices, cooked hamburger
or sausage, ham, veggies, pineapple,
sliced olives,etc.
=
marinara or pizza sauce, for dipping
=
Preheat oven to specific temp. on
pizza dough pkg (usually 400 degrees F.)
=
Lightly spray a pie pan or similar
sized dish with nonstick cooking spray.
=
Unroll dough onto a lightly floured
surface – pat or roll dough to about
12″ X 8″ – cut this into 24 squares.
Place cheese & your desired toppings
in center of each square, making
sure you have enough room to
enclose the toppings in the dough.
When all squares are topped, carefully
lift up each square & wrap dough around
toppings. Pinch to make sure each ball
is sealed shut then place on prepared
pan, seam sides down. Brush tops of
balls with olive oil (or melted butter)
then sprinkle tops with garlic powder
& Italian seasoning – top with Parmesan
cheese. Bake 15-20 minutes until
golden brown on top. Serve warm
with warmed marinara or pizza
sauce on the side for dipping.
Makes 24

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

Wholly Guacamole!

6 avocados (soft, but not mushy)
2-4 cloves garlic, minced (depends
on how much you like garlic)
1 lime, cut in half
1 medium tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno pepper (optional)
(OR) 1 diced serrano pepper (optional)
=
crackers or chips, for dipping
=
Cut avocados in half, remove pit – spoon
avocado into a bowl. Add minced garlic &
squeeze juice from HALF lime into bowl –
mash ingredients together using back of
a large spoon or potato masher (NOTE:
some people like avocado chunky, some
smoother). Fold in diced tomato & onion;
add a few pinches salt & juice from
remaining lime half. Add cilantro &
peppers, if using. Cover bowl & refrigerate
30-45 minutes. Uncover & taste; add
salt, as needed. Serves 4-6

(recipe: geniuskitchen.com)
———————————-
Oven Potato-slice Nachos

2 large russet potatoes
seasoning salt/black pepper
2 (8 oz, ea) jars taco sauce
5 green onions, finely chopped
chopped green chili
2 C. shredded Mexican-blend
cheese (or Cheddar)
sliced black or green olives

Turn on oven broiler & place
oven rack 4 inches from broiler.
Slice potatoes into 1/4″ thick
slices; arrange in single layer on
large GREASED baking sheet(s).
Sprinkle both sides with salt/pepper.
Broil potatoes until golden brown;
turn over slices & broil other sides
until brown & fork-tender. Remove
from oven & top with taco sauce,
green onions, chilies, shredded
cheese & sliced olives. Place under
broiler until cheese melts.
Serves 2-4

(recipe: geniuskitchen.com)
———————————
Easy Cheesy Puff Balls

1 (8 oz) pkg. sliced pepperoni
1 (8 oz) pkg. cream cheese, softened
2 (10 1/8 oz) pkgs. Pillsbury
refrigerated crescent dinner rolls

Preheat oven 350 degrees F.
Remove rolls from packages &
separate into individual triangles.
Flatten each triangle & slice so that
it becomes 3 small triangles. Dice
or chop pepperoni into tiny, tiny
pieces. In a small bowl mix pepperoni
& cream cheese; mix very well so that
all of pepperoni pieces are mixed into
cream cheese. Using a small spoon,
place small spoonfuls of cream mixture
& place in centers of triangles. Pinch
up all sides of triangles around filling.
Repeat & place on cookie sheet. Bake
about 11 minutes – the amount of
time stated on crescent roll pkg.
Allow to cool a few minutes before
serving. Makes 48

(recipe: geniuskitchen.com)
———————————–
Antipasto Squares
(appetizers)

2 (8 oz, ea) tubes crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni, sliced
1/2 lb. sliced Provolone cheese
1/4 lb. sliced mozzarella cheese
1 C. (16 oz) jar sliced pepperonicini
2 T. olive oil
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Unroll one tube of
dough onto cookie sheet & spread out;
pinch seams together. Layer ham,
pepperoni, both cheeses & pepperoncini
on top in even layer. Unroll remaining dough
& place on top – pinch seams to seal. Brush
oil all over top of dough then sprinkle with
Parmesan & oregano. Bake about 35 minutes
until dough is golden & cooked through. (IF
dough is browning too quickly, cover with foil.)
Let cool at least 15 minutes before slicing
into squares. Serves 6

(recipe: delish.com)
———————————-
French Dip Sliders

5 T. butter, divided
1 large onion, thinly sliced
2 sprigs plus 1/4 tsp. fresh thyme
kosher salt/black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast beef
12 slices Provolone cheese
1/4 tsp. garlic powder
1 T. minced garlic
1 1/2 C. (low sodium) beef broth
1 T. Worcestershire sauce

Preheat oven 350 degrees F.
In large skillet over medium-high
heat melt 2 T. butter. Add onion &
thyme sprigs – season with salt/pepper.
Cook, stirring occasionally, until caramelized,
about 15 minutes. Discard thyme sprigs.
Place bottom halves of buns on a large
baking sheet & top with roast beef,
cheese, caramelized onions & bun tops.
Melt 2 T. butter & brush on top of buns.
Sprinkle tops with garlic powder, salt &
parsley – bake until cheese is melty
& sliders are warmed through, about
10-15 minutes.

Prepare Au Jus:

Add remaining 1 T. butter to same skillet
& melt over medium heat. Add garlic &
cook 1 minute then add beef broth,
Worc. sauce & thyme – season with
salt/pepper – simmer until slightly
reduced, about 10 minutes. Serve
sliders with Au Jus for dipping.
Makes 12

(recipe: delish.com)
—————————————-
Philly Cheesesteak Nachos

2 T. vegetable oil
1 large onion, thinly sliced
2 large bell peppers/seeded,
thinly sliced
kosher salt/black pepper
1 tsp. Italian seasoning
1 lb. sirloin steak, thinly sliced
2 C. shredded Provolone cheese
1 C. shredded mozzarella cheese
1 large bag tortilla chips

Preheat oven 375 degrees F.
Line a large baking sheet with foil. Heat
1 T. oil in large skillet over medium heat;
add onion & peppers – season with salt/
pepper. Cook, stirring often, until onions
& peppers are tender, about 5 minutes.
Push peppers & onions to side of pan &
add 1 T. oil to other side. Add steak in a
single layer & season with salt/pepper.
Cook until steak is seared on one side;
season with salt/pepper & Ital. seasoning
then mix steak together with onions &
peppers. On prepared baking sheet add
about half the chips in a layer. Top with
half of mozz & half Provolone cheeses,
half steak & peppers. Repeat to make
another layer with remaining
ingredients. Bake about 15 minutes
until cheese has melted. Serve
immediately.  Serves 6

(recipe: delish.com)
——————————–

Crockpot Buffalo Chicken Nachos

1 lb. boneless, skinless chicken breasts
garlic salt, to taste
salt/pepper, to taste
1 (12 oz) bottle Buffalo Wing sauce
1/2 C. ranch salad dressing
1/2 lb. Velveeta cheese, cubed
1 (10 oz) can diced tomatoes w/green
chilies
1 (12 oz) pkg. tortilla chips
=
Place chicken in crockpot; sprinkle top
with garlic salt, salt/pepper. Pour in
enough Buffalo Wing sauce to cover
chicken. Cover & cook on Low about
4 hours, until chicken is very tender.
Shred chicken using 2 forks & drain
off any excess liquid. Stir in Ranch
dressing.
In a saucepan, combine Velveeta
with tomatoes/green chilies – cook &
stir until cheese melts.
On a large serving plate layer tortilla
chips. Spoon cheese sauce over chips &
top with shredded chicken. Serves 6-8

(recipe: gooseberrypatch.com)
———————————–
Bacon Cheeseburger Dip

1 lb. lean ground beef; cooked &
drained – season well with salt/pepper
1 (8 oz) brick Velveeta cheese, cubed
2 T. ketchup
2 T. mustard
2 T. Worcestershire sauce
6 slices bacon, cooked/diced
2 C. shredded Cheddar cheese
shredded lettuce
pickle slices

Dippers:  tortilla or corn chips
=
In large skillet season beef well
with salt/pepper & cook – drain.
In medium saucepan melt Velveeta
over medium heat until melted.
Stir in cooked beef, ketchup, mustard,
Worc. sauce – mix until combined.
Pour mixture into a 9 X 13″ baking dish &
top with diced bacon, shredded cheese,
lettuce & pickle slices. Serve with dippers.
Serves 8

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

Ranch Sausage Cups

1 pkt. dry (Hidden Valley) Ranch dressing
mix (prepare accordg. to pkg. directions)
1 (10 oz) pkg. breakfast sausage, browned/
drained
1 (8 oz) pkg. Mexican 4-cheese blend cheese
1/2 C. green or red bell pepper, chopped
(optional)
1 (12 oz) pkg. won ton wrappers* cut into
fours
=
In a bowl mix prepared ranch dressing
to cooked sausage; mix in cheese (&
bell peppers, if using). Refrigerate
30 minutes.
=
Preheat oven 350 degrees F.
Lightly spray standard muffin tins with
nonstick cooking spray. Place one
wonton wrapper in each muffin tin &
bake 5-7 minutes until lightly golden
brown. (Watch them carefully so they
don’t get too brown!)
Remove from oven & let cool slightly.
Add 2 T. sausage mixture to each cup &
return to oven 5-7 minutes until cheese
melts & mixture is heated through.
Cool slightly before serving.
Makes approx. 48 cups

*these are usually found in the
refrigerated vegetable section in
grocery stores

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

Thin Mint Poke Cake

1 (15.25 oz) box chocolate cake
mix, prepared accordg. to pkg.
directions for a 9 X 13″ baking
dish
1 (14 oz) can sweetened
condensed milk
1 (11.75 oz) jar hot fudge sauce

Frosting:

1/2 C. butter, softened
2 T. milk
2 C. powdered sugar
1 1/2 tsp. peppermint extract
green food coloring
1 pkg. Andes mints, coarsely chopped

Prepare cake accordg. to pkg. directions
for a 9 X 13″ baking dish – let cake cool
completely. Using a fork or spoon handle,
poke holes over top of entire cake. Pour
sweetened condensed milk over cake, letting
it soak into the holes. Heat up hot fudge
in microwave then drizzle & spread over top
of cake.

Frosting:

Beat all frosting ingredients together until
smooth then spread over cake. Sprinkle
top with chopped Andes mints & refrigerate
at least 1 hour before serving. Serves 12

(recipe: sixsistersstuff.com)

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

Enjoy your day!

Hugs;

Pammie

Beginning to WARM UP! (Kinda)

Yesterday found me babysitting from 10:15 a.m – after 7 p.m. When I left my house it was -14 degrees F.! My poor car really struggled to get going in those temps. (Quick sidenote: Our new Governor of Michigan sent out texts to all cell phones asking that people drop their house heat to 68 degrees F. until Friday – I guess there was a fire at one of the gas plants which caused a loss of gas and, if people didn’t comply, there might be BROWN OUTS – scary stuff!). My son & his girlfriend complied – so that meant GRANDMA & GRANDSONS FROZE!!! I had on lots of layers but my ears, nose, fingers & toes were cold ALL DAY! We later learned that the gas drop was lifted – let me tell you BOY was I glad to get home last night! (My husband decided that the ‘text thing’ was all a bunch of malarkey so OUR house was warm.) Oh well – we survived!

Today was the first day this week I was actually able to GET OUT and do errands – YAY! Wednesday the news was telling people to stay inside because the temperatures were so cold AND the wind chills were really bad. (I wasn’t happy – didn’t go to Library Knit group OR special needs group). Tried to go to the library today but they were closed (probably due to temperatures – I didn’t get out of my car to read sign on the door – parking lot was totally empty).

Was happy to get ‘needed stuff’ at 2 drug stores, mailed 25 pairs of baby booties to the project I mentioned and grocery shopped. Dinner will be left over pork roast, carrots & potatoes which I threw in the crockpot yesterday before leaving to babysit. SO HAPPY I have a crockpot – it really helps sometimes!

LOTS of great soup & appetizer recipes coming in (for Super Bowl, I’m guessing). Some of the soup recipes I’m featuring today are for smaller amounts of people – found them on a nice site & thought NOT ALL of you feed 6-8 people, so maybe this was a good idea! ENJOY!

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

 Turtle Cheesecake Dip

30 (unwrapped) caramels
2 1/4 C. Cool Whip, thawed,
divided
2 oz. semi-sweet chocolate, chopped
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. chopped pecans, toasted

Suggested dippers:
graham crackers
vanilla cookies
shortbread cookies
pretzels
=
In medium microwaveable bowl:
microwave caramels & 1/2 C. Cool Whip
on High 1 min 40 seconds, stirring after
1 minute. Stir until caramels are completely
melted & sauce is well blended. Cool
10 minutes. In small microwaveable bowl
microwave chocolate & 3/4 C. Cool Whip
1 minute, stirring after 30 seconds. Stir
until chocolate is completely y melted &
sauce is well blended. In another medium
bowl beat cream cheese using elec. mixer
until creamy. Add 2/3 C. caramel sauce –
beat until blended. Gently stir in remaining
1 C. Cool Whip. Spread cream cheese mixture
onto a serving plate. Drizzle top with chocolate
sauce & remaining caramel sauce. Sprinkle
top with nuts. Refrigerate 1 hour.
Makes 24 (2 T. each) servings.

(recipe: Kraftrecipes.com)
—————————————

Classic 30-Minute Chili

1 T. olive oil
1 lb. lean ground beef
3/4 C. chopped yellow onion
2 large cloves garlic, minced
3 T. chili powder
4 T. diced green chilies (from a can)
1 (15 oz) can tomato sauce
1 C. fire-roasted diced or crushed tomatoes
30 oz. beans, drained (poster uses 1 can ea:
kidney & pinto, drained/rinsed)
=
Toppings:

corn chips
sour cream
shredded cheese
chopped green onions
cilantro
chopped jalapenos

In large pot over medium heat add 1 T.
olive oil & beef; saute, breaking up meat
into small pieces until it’s browned &
almost cooked through; drain. Add onions
& garlic – cook 5 minutes until onions have
softened. Add chili powder, green chilies,
tomato sauce, diced tomatoes & beans –
stir & bring to a simmer. Add 1-2 C. water
(depending on how thin you want it).
Simmer 10-15 minutes, partially covered.
Taste & add salt/pepper or more chili
powder, according to your taste preferences.
Serve hot with desired toppings.
Serves 4

(recipe: realhousemoms.com)
—————————————
Chicken & Corn Soup

2 C. (one 16 oz. can) chicken stock
1 C. finely chopped celery
1/2 C. chopped onion
2 cans cream-style corn
1 (12 oz) can evaporated skim milk
1 1/2 T. flour
1 C. cooked chicken (or 1 can cooked
chicken, drained)
1 tsp. dried parsley flakes
salt/pepper, to taste

In large stock pot combine stock, onion &
celery – bring to boil. Lower heat, cover &
simmer 15 minutes until vegetables are
tender. Stir in remaining ingredients &
season with salt/pepper; mix well. Simmer
10 minutes, stirring occasionally.
Serves 6 (1 C. each)

(recipe: aroundmyfamilytable.com)
——————————–
Broccoli Cheese Soup

4 T. butter
1/2 onion, roughly chopped
2 1/2 T. flour
2 C. whole milk
1 C. chicken/vegetable stock
1 large head broccoli, roughly
chopped
1 1/2 C. grated cheese
(additional milk & cheese may
be needed)
=
In large pot over medium heat melt
butter. Add onions & cook about
4 minutes. Stir in flour & cook 1-2
minutes. Pour in milk & broth; add
broccoli & season with a dash of salt/
pepper. Cover & reduce heat to Low.
Simmer on Low until broccoli is tender,
20-30 minutes. Puree soup in a blender,
in batches (or) use an immersion blender,
(or) use a potato masher. Stir in cheese &
allow to melt. Taste & adjust seasonings
if needed. Thin with additional milk to
desired consistency.  Makes 4-5 bowls.

NOTE: To make it a little heartier:
stir in some cooked, diced ham or
cooked, chopped chicken or turkey.
Serve with extra cheese & crackers

(recipe: aroundmyfamilytable.com)
————————————
15 Minute White Chicken Chili

3 C. pre-cooked/shredded chicken
1 (32 oz) can chicken stock
2 (15 oz) cans white beans, drained
2 tsp. cumin
1 (16 oz) jar salsa (your choice of
how hot)
8 oz. shredded Pepper-Jack cheese
2 cloves garlic, minced
black pepper, to taste
1/2 C. tortilla chips (pieces)

Optional Toppings:
sour cream
grated/shredded cheese
chopped green onions
corn
sliced avocado
lime

Place first 8 ingredients in a large pot;
bring to boil over High heat. Reduce heat
to medium & simmer 10 minutes. Add
chips & let thicken to desired consistency.
Serve with optional toppings.

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

Baked Nachos (using crockpot)

1 lb. ground beef or turkey
1 can black beans, drained/rinsed
1 pkt. taco seasoning mix
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
1 jar of your favorite salsa (16 oz)

tortilla chips
=
Toppings:
shredded Cheddar cheese
sliced olives
peeled/diced avocado
salsa
sour cream
cilantro
guacamole
=
Brown meat, black beans & onion in
a skillet. Combine meat mixture & rest
of ingredients in a crockpot. Cover &
cook on Low 2-3 hours.

Turn oven broiler on
=
If you’re making this for a group:
use a baking sheet covered in parchment
paper – spray paper with a little nonstick
cooking spray. Place tortilla chips on sheet.
Using a slotted spoon, spoon meat mixture
over chips & add your choice of toppings.
Broil in oven until cheese is melted & bubbly.
Remove from oven & let stand 1 minute then
drizzle sour cream on top & guacamole, if
using.

(recipe: thesouthernladycooks.com)
————————————–
Jalapeno Popper Egg Cups

12 strips bacon
8 large eggs
4 oz. shredded Cheddar cheese
3 oz. cream cheese
4 medium jalapeno peppers: 3 chopped,
/seeded & 1 seeded/ sliced into rings)
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt/pepper, to taste

Preheat oven 375 degrees F.
In skillet par-cook bacon until semi crisp.
(save bacon grease in pan) In a bowl using
elec mixer, mix eggs, cream cheese, chopped
jalapeno, leftover bacon grease, garlic & onion
powders, salt/pepper. Spray wells of 12 muffin
cups with nonstick cooking spray then wrap bacon
slices inside each muffin tin (1 slice per cup)
Pour egg mixture into cups making sure you only
fill half-way to 2/3rds full (they will rise up a lot).
Sprinkle Cheddar cheese on top of each cup then
top with a jalapeno slice. Bake 20-25 minutes.
Once baked, remove from oven & let cool.
Makes 12

(recipe: yummly.com)
———————————–

Banana Pudding Fluff

1 (3.4 oz) box INSTANT vanilla or
banana pudding mix
1 C. milk
1 (8 oz) tub Cool Whip, thawed
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced
1 mashed banana

In large bowl whisk dry pudding
mix & milk – let stand 3 minutes
to set. Stir in Cool Whip, then
marshmallows, cookies, sliced &
mashed bananas.

(recipe: facebook)

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

Since I mentioned in my last post that I’d
finished several knitting projects, thought
I’d add the photos: first one is a LOOM-
KNIT
hat for my son’s friend. (It’s done
in black & a dark maroon – but the color
looks more magenta in the photo).
Second photo is the ‘shades of pinks’
baby blanket I knit to use up some
smaller bits of pink variegated yarns.

I think it’s funny how strange our weather
has been this past week (due to the Polar
Vortex, I’m told) from below zero with
SUPER COLD wind chills to a High of
49 degrees F. this coming Monday AND
rain! WEIRD!  Guess I can’t complain
too much – at least it isn’t TONS of SNOW!
The roads & our driveway are completely
clear-YAY!  (right now the National
Weather Service says my area is 12 degrees F.
with no wind chill so that’s OK – it didn’t seem
to stop many people from driving/shopping
when I was out earlier.

Stay warm, try to relax a little, maybe eat/drink
something you like (like a treat for you!) –
Have a GREAT DAY!!!

Hugs;

Pammie

Last recipes for the New Year

Some tasty appetizers for you –

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

Dessert Cheese Ball
(Confetti Cookie Dough Ball)

1 1/2 blocks cream cheese,
softened
4 T. (1/2 stick) butter, softened
1/2 C. powdered sugar
1/4 C. packed brown sugar
1/2 tsp. vanilla
1 C. mini chocolate chips
3/4 C. assorted sprinkles

Nilla wafers & pretzels for dipping
=
In large bowl using elec. mixer, beat
cream cheese & butter until light &
fluffy. Beat in powdered sugar, brown
sugar & vanilla – fold in choc. chips.
On a work surface, place 2 overlapping
sheets of plastic wrap. Scrape cookie
dough mixture onto sheets. Using your
hands, form mixture into a ball then
place in a small bowl – cover tightly
with plastic wrap & refrigerate until
firm, 3 hours. (once it’s semi-firm,
about 2 hours, you can better shape
it into a ball).
In a small bowl pour sprinkles. When
ready to serve, transfer ball to a serving
platter & cover ball entirely with sprinkles.
(if your ball is firm enough to roll, you
could roll it in sprinkles).
Serve with Nilla wafers & pretzels.
Serves 10-12

(recipe: delish.com)
———————————-

Crab Cakes

8 oz lump crab meat
1/3 C. cracker crumbs
1/4 C. bell pepper, chopped
1 green onion, finely chopped
(more for garnish)
1 egg
3 T. mayonnaise
1 T. Old Bay seasoning
2 tsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. kosher salt
1/8 tsp. red pepper flakes
1/3 C. vegetable oil (for frying)
flour – for dusting
lemon wedges – for serving

Sauce:
1/2 C. mayonnaise
2 T. scallions, chopped
1 T. Dijon mustard
1 T. garlic, minced
1 T. relish (or chopped dill pickles)
1 tsp. pickle juice
1/2 tsp. hot sauce (or more, to taste)
1/4 tsp. smoked paprika
a splash of Worcestershire sauce
kosher salt, to taste

Cakes:
In large bowl mix all ingredients except
flour & oil – shape mixture into patties.
Dust patties with flour & place in a single
layer on a plate – chill 30 minutes.

When ready to cook: heat oil in a large
skillet over medium heat (when oil is hot:)
carefully place crab cakes in pan & fry
2-4 minutes, until golden brown. Carefully
flip crab cakes & fry on other side until
golden brown. Transfer to a paper towel-
lined plate to drain then serve with sauce,
chopped green onion & lemon wedges
Serves 4

Sauce:
Mix all ingredients for sauce in a medium
bowl until well combined. Keep refrigerated
until ready to serve.

(recipe: realhousemoms.com)
————————————
Beer-Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped
=
Dippers:
crackers
cut up fresh veggies
=
In medium bowl beat cream cheese,
Ranch dressg & beer using an elec.
mixer until blended. Stir in cheese &
onions & refrigerate several hours
until chilled. Serves 15

(recipe: kraftrecipes.com)
———————————
2-Bite Nacho Cups
(appetizers)

1/2 C. milk
12 slices American cheese, chopped
120 small round tortilla chips (about
6 C.)
1/2 C. Pico de Gallo
1/2 C. guacamole

Suggested garnishes:
sour cream
chopped fresh cilantro
=
In small microwaveable bowl, micro-
wave milk on High 1 min.; stir in chopped
cheese & microwave 1 minutes until cheese
is completely melted & sauce is well blended,
stirring after 30 seconds. In a 24-cup paper-
lined muffin tin
stand 5 chips, overlapping
as necessary to fit inside cups. Spoon 1 T.
cheese sauce into each cup & top with 1 tsp
EACH Pico de Gallo & guacamole. Garnish
with optional garnishes. Serves 24

(recipe: kraftrecipes.com)
—————————————-
Sesame Chicken Bites
(appetizers)

Sauce:
3/4 C. mayonnaise
4 tsp. honey
1 1/2 tsp. Dijon mustard

Chicken:
1/2 C. dry bread crumbs
1/4 C. sesame seeds
2 tsp. minced fresh parsley
1/2 C. mayonnaise
1 tsp. onion powder
1 tsp. ground mustard
1/4 tsp. pepper
1 lb. boneless skinless chicken
breasts, cut into 1″ cubes
2-4 T. canola oil

In small bowl mix all sauce
ingredients – refrigerate until
serving.

In a shallow bowl mix bread crumbs,
sesame seeds & parsley. In another
shallow bowl mix mayo & seasonings.
Dip chicken into mayo mixture then into
crumb mixture, patting to help coating
adhere to all sides.
In large cast-iron or other heavy skillet
heat 2 T. oil over medium-high heat.
Add chicken & cook, in batches, until
chicken is no longer pink, turning
occasionally & adding additional oil
as needed. Drain on paper towels.
Serve with sauce.
Makes about 2 1/2 dozen bites with
3/4 C. sauce

(recipe: tasteofhome.com)
——————————–
Mini Crab Tarts

2 (1.9 oz, ea) pkgs. frozen miniature
phyllo tart shells
1 large egg
1/4 C. milk
1/4 C. mayonnaise
1 T. flour
1/8 tsp. salt
1 (6 oz) can lump crabmeat, drained
(& checked for bits of shell)
2 T. shredded Monterey Jack cheese
1 T. chopped green onion
(thinly sliced green onions – optional)

Preheat oven 375 degrees F.
Place tart shells in an ungreased 15 X 10 X
1 inch baking pan. In small bowl whisk
egg, milk, mayo, flour & salt until smooth.
Stir in crab, cheese & chopped onion – spoon
into tart shells. Bake 9-11 minutes until set.
Garnish with sliced onions, if using. Serve
warm. Makes 30

(recipe: tasteofhome.com)
————————————
Buffalo Wing Poppers

20 jalapeno peppers
1 (8 oz) pkg. cream cheese, softened
1 1/2 C. shredded mozzarella cheese
1 C. cooked/diced chicken
1/2 C. Blue Cheese salad dressing
1/2 C. buffalo wing sauce

Preheat oven 325 degrees F.
Spray a 15 X 10 X 1″ baking pan
with nonstick cooking spray.
Cut peppers in half lengthwise, leaving
stems intact (discard seeds). In small
bowl combine remaining ingredients;
pipe or spoon filling into pepper halves
& place in prepared pan. Bake, uncovered,
20 minutes for spicy flavor; 30 for medium
flavor & 40 minutes for mild.
Makes 40

NOTE: wear disposable gloves when cutting
peppers – the oils can burn the skin. Avoid
touching your face while handling these
peppers.

(recipe: tasteofhome.com)
—————————–

Ham & Brie Pastries

1 sheet frozen puff pastry, thawed
1/3 C. apricot preserves
4 slices deli ham, quartered
8 oz. Brie cheese, cut into 16
pieces

Preheat oven 400 degrees F.
Cover a baking sheet with
parchment paper.
On lightly floured surface, unfold
puff pastry. Roll pastry to 12 inch
square; cut into sixteen 3-inch
squares. Place 1 tsp. preserves in
center of each square & top with
ham & cheese, folding if necessary.
Overlap 2 opposite corners of pastry
over filling & pinch tight to seal –
place on prepared baking sheet.
Bake 15-20 minutes until golden
brown. Cool on pan 5 minutes
before serving. Makes 16

Freezer option:
Freeze cooled pastries in a freezer
container, separating layers with
waxed paper. To use: reheat pastries
on a baking sheet in preheated
400 degrees F. oven until heated
through.

(recipe: tasteofhome.com)
——————————-
Bacon/Cheddar Scones

5 slices bacon, cooked/crumbled
2 C. flour
1 T. baking powder
1 tsp. ground mustard
1/4 tsp. salt
1/4 tsp. black pepper
3/4 C. shredded Cheddar cheese
1 stick butter (8 T or 1/2 C., softened)
2 eggs
1/3 C. chopped onion
1/2 C. sour cream

Preheat oven 400 degrees F.
In large bowl whisk flour, baking powder,
mustard, salt/pepper, cheese & half the
crumbled bacon. Cut in butter until
mixture resembles coarse crumbs. Beat
eggs in a small bowl using a fork; add eggs,
onions & sour cream to bowl & mix well until
dough is wet & forms a ball in the bowl. Spray
a baking sheet with nonstick cooking spray &
place dough on sheet. Press dough with your
hands into a circle about 1/2 inch thick. Sprinkle
remaining bacon & press into dough. Cut dough
into 8 triangles (poster uses a pizza cutter). Bake
20-25 minutes until browned on top. Makes 8

(recipe: thesouthernladycooks.com)
======================

It’s a quiet day here – woke up to temps in
the mid 20’s and some snow on the ground –
thank heavens it melted when we got out
of church! YAY! (there’s still a little on the
ground, but nothing big).

We don’t have any special plans for New
Year’s – middle son has to work until 11 p.m.
(he’s a front desk clerk at a Hilton Hotel). I
have some chilled shrimp for husband & I,
just for fun – that’s it!

Hope you are having a good/relaxing day.
Pretty soon it will be a NEW year! (Felt
funny saying to a friend as we left church –
see you NEXT YEAR!).

Hugs;

Pammie

PS: Almost forgot! Gas today was $1.95/9 – WOW!