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!

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Lots ‘o Appetizers!

Sausage & Cheddar Deviled Eggs

6 large eggs
1/2 lb. bulk sausage
1/4 C. shredded sharp Cheddar
cheese (plus additional for garnish)
1 tsp. Honey Dijon mustard
1/2 C. mayonnaise
paprika – garnish

Place eggs in a saucepan – fill with
water to cover eggs – bring to a boil
then reduce heat & cook eggs 15
minutes. *Drain under cold water &
let eggs cool completely before
removing shells. Peel shells from
eggs & cut eggs in half, lengthwise –
scoop out yolks into a large bowl.
Place egg white halves on a plate.

*While eggs are cooking, cook sausage
in a large skillet, crumble & cook until
no longer pink; drain.

With egg yolks in bowl mash yolks,
mayo, mustard, Cheddar cheese & 1/2
C. cooked sausage – mix until combined
& desired texture is reached. Spoon
mixture into egg white halves. Garnish
with more Cheddar cheese & paprika.
Serves 12

(recipe: ourtableforseven.com)
——————————-
Buffalo Shrimp Dip

11-14 oz. raw shrimp-cleaned/peeled/
thawed if frozen -chopped into small
pieces
1/2 C. diced onion
2 jalapeno peppers, seeded/stems
removed/chopped
1 C. fresh spinach, chopped
1/2 – 1 tsp. oil or butter for sauteing
4 oz. cream cheese, softened
1/4 C. beer (plus extra 1/2 C. , as
needed)
1 T. melted butter
3 T. hot sauce (extra, to your taste)
3 oz. grated Pepper Jack cheese
2 oz. grated sharp Cheddar cheese

garnish-chopped spinach & red pepper
flakes

Crackers, for dipping
=
In skillet over medium-high heat add a
little oil & saute onion & jalapenos. Add
chopped spinach (or add at end to insure
it stays bright green). Add shrimp & cook
1-3 minutes until opaque. Add cream cheese
& beer – stir to combine, reducing heat to
medium. Add butter, hot sauce & grated
cheeses – stir well until hot & melted, adding
extra beer as desired to thin sauce. Pour into
a serving bowl & garnish with chopped spinach
& red pepper flakes (if desired). (You can also
add a drizzle of hot sauce on top, if desired).
Serves 10

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

Baked Brie w/Maple-glazed
Walnuts

1 (8 oz) wheel of Brie cheese
1/2 C. walnuts
2 T. maple syrup
dash salt
dash pepper

Dippers:
assorted crackers, apple
slices or hunks of baguette
=
Preheat oven 350 degrees F.
Place Brie on a baking sheet lined
with foil – bake 15 minutes.
NOTE: once Brie has baked for 10 minutes:
To a small skillet add: walnuts, maple syrup,
salt/pepper & cook over medium heat, stirring
frequently until syrup has evaporated. Allow
Brie to cool a few minutes then transfer to
a serving dish & spoon glazed walnuts on top.
Serve immediately with assorted crackers &
dippers.

(recipe: lydioutloud.com)
———————————-
Mexican Won ton Appetizers

1/2 lb. Italian turkey sausage
1/2 lb. ground turkey
2 cloves garlic, minced
1 tsp. ground cumin
1 1/2 C. shredded Jalapeno cheese
(Kraft)
3/4 C. thick/chunky salsa
48 won ton wrappers*
=
In large skillet crumble sausage &
ground turkey; cook on Medium-high
heat 10 minutes until no longer pink,
stirring frequently; drain. Add garlic,
cumin – cook & stir 2 minutes. Add cheese
& salsa; cook 2-3 minutes until cheese is
melted & mixture is well blended, stirring
frequently. Cool slightly.
Preheat oven 375 degrees F.
Cover baking sheets with foil & spray with
nonstick cooking spray. Place 8 won ton
wrappers in a single layer on a work surface.
Spoon 2 level teaspoons filling onto center
of each wrapper. Brush edges of wrappers
with water & fold diagonally in half (making
a triangle). Firmly press edges together to
seal & place on prepared sheets. Spray
tops lightly with additional cooking spray &
repeat with remaining wrappers & filling.
Bake 12-15 minutes until crisp & golden
brown, turning after 7 minutes. Place on
paper towels to drain. Serves 24

* you can usually find won ton wrappers in
the vegetable section (usually refrigerated)
in the grocery store

(recipe: kraftrecipes.com)
———————————-
Mini Loaded Tater Tot Appetizers

half of a (32 oz) pkg. Ore-Ida Tater
Tots  (about 48 tots)
3/4 C. shredded Cheddar cheese
1/2 C. sour cream
4 slices bacon; cooked/crumbled
2 green onions, sliced

Preheat oven 450 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray & place
2 tater tots in each tin. Place
muffin pan on bottom oven rack
& bake 10 minutes. Spray the
bottom of a shot glass (or other
small glass*) with nonstick cooking
spray & press tater tots (using a
twisting motion) to make potato
cups. Return to oven & bake 15
minutes longer until deep golden
brown. Add cheese to cups; bake
1 minutes until cheese is melted.
Transfer to a serving platter &
fill cups with remaining ingredients.
Serves 12

*You can also use the back of a large
metal spoon

Serving tip: Spoon sour cream into
a small ziplock plastic bag; snip off
one bottom corner of bag & use to
pipe sour cream into potato cups
before topping with bacon & green
onions.

(recipe: kraftrecipes.com)
==================

Woke up to some snow on the ground
today and temps in the 20’s – WHERE did
THAT come from? I thought they said it
was supposed to be in the 40/50’s this
weekend! Surprise!!!

Slow, quiet weekend – hope you’re in
good health and RELAXING!

Hugs;

Pammie

(more appetizers following –
probably tomorrow!)

 

Nice and quiet – strangely so…

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

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

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

Cookie Dough Fudge

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

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

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

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

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

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

Greek Feta Dip

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

Pita chips, for dipping

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

(recipe: delish.com)
——————————

Bundt Cake Breakfast

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

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

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

(recipe: americantimesfood.com)


Chicken Pot Pie SOUP!

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

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

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

Cheesy Mushroom & Broccoli
Casserole

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

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

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

Tomato & Shrimp Pasta

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

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

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

Chunky Monkey Brownies

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

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

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

Candied Pecans
(6 qt. or larger crockpot)

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

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

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

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

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

Hugs;

Pammie

Last Minute – How’s it going?

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

A few more ‘last minute’ recipes for ya-

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

Easy Bread Pudding

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

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

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

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

Brown Sugar Pecan Pie

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

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

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

Last Minute Chocolate Fudge

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

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

(NOTE: keep refrigerated for best texture).

(recipe: iwashyoudry)
————————————-

Crockpot French Onion Meatballs

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

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

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

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

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

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

Raspberry Fluff Salad

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

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

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

Crockpot Brown Sugar Ham

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

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

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

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

Sausage/Mushroom Appetizer

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

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

(recipe: tasteofhome.com)
—————————

Twice-Baked Potato Casserole

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

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

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

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

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

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

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

(recipe: thekitchn.com)
———————————

Baked Brie w/Cranberry Sauce

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

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

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

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

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

                     A VERY MERRY CHRISTMAS TO YOU, ALL!

Hugs;

Pammie

More Holiday Recipes!

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

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

Soft Cinnamon Roll Cookies

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

Filling:

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

Glaze:

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

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

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

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

Mashed Sweet Potatoes w/Browned Butter

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

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

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

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

Sausage Quiche Squares
(appetizer)

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

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

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

Cookie Dessert Bread

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

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

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

Glaze:

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

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

Crockpot Horseradish Cheese Spread

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

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

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

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

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

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

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

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

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

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

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

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

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

Crockpot Spinach & Artichoke Dip

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

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

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

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

Crockpot Chili Cheese Dip

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

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

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

Sugar & Spice Pecans

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

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

(recipe: southernplate.com)

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

Hope all of your holiday plans are coming
together nicely.

Hugs;

Pammie

More Catching Up to get done

Lately my days/weeks have been jam-packed with at least ONE thing to get done every day; that’s fine but it really makes planning for said things difficult when I don’t know when I’m going to be babysitting! Was kind of holding my breath yesterday (HOPING I wouldn’t get a text) – we spent a good 3 hours at the car dealership waiting for them to install a part on my van heater. I was really wondering WHY it was taking so long since they ordered the part & assured me it would be in Monday. (turns out they had to remove the entire dashboard to get to the heater part!). Finished knitting the peach baby blanket and (silly me) didn’t bring any other knitting – was REALLY getting bored: read 6 magazines, ate a little of their free popcorn, drank some free coffee – finally we were ready! Since I didn’t get ‘the text’, was able to get almost all the grocery shopping done for the coming holiday. I wanted to give one of our adult helpers in my special needs group a loaf of some sort of fruit bread – finally settled on Apple Cinnamon (and will add applesauce instead of water) to the mix (YES-I’m always looking for a QUICK fix for baking, so I bought a mix!).  Also, every year we give our mail person/lady a plate of cookies so I bought some at our local grocery store – they look homemade, so we’re good there! (CHECK! One more thing off my to-do list!). Tonight is my Panera Knit/Crochet group’s Christmas gathering. I like to treat the ladies to Panera chocolate chip cookies & I add mini candy bars to the platter – my way of saying Thanks for being a part of my group. (Ordered Panera cookies on line – CHECK!). HOPEFULLY after tomorrow night I’ll be pretty much free of the dreaded ‘GOT-TO-DO’S’! Was able to purchase most of what I put in my guys Christmas stockings at the drug store today so that’s also done! CHECK!

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

Cake Mix Snickerdoodle Cookies

1 (16.5 oz) box deluxe moist yellow
cake mix
2/3 C. butter, softened
2 eggs
1/2 C. sugar
3 tsp. cinnamon

In large bowl combine
dry cake mix, butter & eggs – chill
1 hour.
=
Preheat oven 350 degrees F
Spray a baking sheet with nonstick
cooking spray. In a small dish mix
sugar & cinnamon together. Roll
dough into 1-inch balls & roll in
cinn/sugar mixture – place on
prepared baking sheet 2 inches
apart. Bake 10-12 minutes
Makes 25-30 cookies

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

Apple-Cranberry Crumb Bars

1/2 C. butter
1 box (2 layer) yellow cake mix
2 eggs, divided
1 tsp. cinnamon
2 (8 oz, ea) pks. cream cheese,
softened
1/2 C. sugar
2 Gala apples, peeled/chopped
1 C. fresh or frozen cranberries

Preheat oven 350 degrees F.
Line 9 X 13″ baking dish with foil, with
ends of foil extending over sides. Micro-
wave butter in large microwaveable bowl
on High 1 to 1 1/2 minutes until melted.
Add dry cake mix, 1 egg & cinnamon; beat
using elec. mixer until blended. Press 2/3
of dough onto bottom of prepared pan. Beat
cream cheese & sugar using elec. mixer until
blended. Add remaining egg; mix well-spread
over crust & top with fruit. Pinch small pieces
of remaining dough between your fingers; press
lightly into cream cheese layer. Bake 45-50
minutes until center is almost set. Cool completely
& refrigerate 1 hour. Using foil ‘handles’, lift
dessert from pan before cutting into bars.
Makes 32 bars

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

Crockpot Bacon/Cheeseburger Dip

1 lb. lean ground beef or turkey
8 oz. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz.) can diced tomatoes with
green chilies
1 (6 oz) pkg. real bacon bits, divided:
(reserve 2 T. for garnish)
1 tsp. dried parsley

Assorted dippers
=
Brown ground meat in large skillet/drain.
Over Low heat, stir in cheeses, tomatoes &
juices, bacon bits; cook, stirring frequently
until all is heated through & well blended.
Pour into 2 qt. crockpot; cover & cook on
Low 2-3 hours, stirring occasionally. Stir in
parsley & sprinkle with remaining bacon bits
just before serving.

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

Crockpot Breakfast Casserole

1 (30 oz) pkg. frozen shredded
hash brown potatoes
1 lb. bulk pork sausage, cooked/
drained
1 medium onion, chopped
1 (4 oz) can chopped green chilies
1 1/2 C. shredded Cheddar cheese
12 large eggs
1 C. milk (2%)
1/2 tsp. salt
1/2 tsp. black pepper

Spray insides of crockpot with nonstick
cooking spray. Layer half of potatoes,
sausage, onion, chilies & cheese – repeat
layers. In large bowl whisk eggs, milk,
salt/pepper – pour on top of mixture.
Cover & cook on Low 7-9 hours or until
eggs are set. Serves 12

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

Farmers Casserole  (OVEN)
(overnight recipe – possibly
breakfast?)

3 C. frozen hash browns
3/4 C. shredded Monterrey Jack or
Pepper Jack cheese
1 C. cooked, cubed ham
1/4 C. chopped green onion
4 eggs, well beaten
1 (12 oz) can evaporated milk
1/4 tsp. black pepper
1/2 tsp. salt

Spray a 9 X 13″ baking dish with nonstick
cooking spray. Arrange hash browns evenly
on bottom of dish; sprinkle top with cheese,
ham, onions. In a small bowl combine eggs,
evap. milk & seasonings – pour over potatoes/
cheeses. Refrigerate overnight.

Preheat oven 350 degrees F.
Bake casserole 40-50 minutes until set.
Let rest 5 minutes then cut & serve.

(recipe: food.com/Mike Suddaby/FB)
—————————

Grandma’s Sweet & Sour Meatballs

2 lb. lean ground beef
2 C. plain bread crumbs
1 C. milk
1 egg
salt/pepper, to taste

Sauce:
1 C. chopped green bell pepper
1 (20 oz) can pineapple chunks in
juice (including juice)
1 C. chopped onion
2/3 C. brown sugar
1 C. ketchup
1 C. water
4 T. vinegar
4 T. Worcestershire sauce

Cooked rice, noodles or
mashed potatoes to serve 10

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking spray.
Mix all ingredients in large bowl –
form into balls & place on prepared
dish in single layer. Combine all
sauce ingredients in another bowl &
pour over meatballs. Bake 1 hour
uncovered. Serve over cooked noodles,
rice or mashed potatoes.  Serves 10

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

Reuben Nachos

1 large bag bagel chips
1/2 lb. deli corned beef, chopped
into bite-sized pieces
1/2 C. sauerkraut
1 1/2 C. shredded Swiss cheese
1 T. horseradish
Russian salad dressing, for serving
2 T. chives, finely chopped

Preheat oven 350 degrees F.
Scatter an even layer of bagel chips
on large rimmed baking sheet. Top
with half of sauerkraut, cheese &
horseradish. Add second layer of
bagel chips & top with remaining
sauerkraut/cheese/horseradish. Bake
until cheese is melted & chips are
slightly golden, about 10-15 minutes.
Drizzle nachos with Russian dressing
& garnish with chives. Serve warm.
Serves 8

(recipe: delish.com)
———————————–

Best Chicken Ever

4 boneless, skinless chicken
breasts cut in half (long way)
1 pkt. Ranch salad dressing mix
3/4 C. Panko bread crumbs
3/4 C. Parmesan cheese, grated
1/2 C. melted butter

Preheat oven 350 degrees F.
Spray a medium baking dish
with nonstick cooking spray.*
In medium bowl mix Ranch mix,
bread crumbs & Parmesan cheese.
Rinse chicken & pat dry using paper
towels. Melt butter in medium
microwaveable bowl. Dip each
piece of chicken into melted butter,
covering both sides. Press each
side of chicken in breading mix &
place in prepared dish. Sprinkle
rest of breading mix over chicken.
Bake 45 minutes.

*Poster also lined the baking dish
with foil, then sprayed with nonstick
spray – this prevents chicken sticking.

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

Easy Pistachio Pie

8 oz. cream cheese, softened
1 (3.4 oz) pkg. Jell-O pistachio instant
pudding mix
1 (20 oz) can crushed pineapple with
juices
1 C. miniature marshmallows
1 (8 oz) tub Cool whip (OR) 1 C.
heavy whipping cream whipped to
stiff peaks
1 prepared pie crust* baked & cooled

In large bowl beat cream cheese &
dry pudding mix until light & fluffy. Beat
in crushed pineapple with juices – stir
in marshmallows. Fold in Cool Whip
(or whipped cream). Spoon mixture
into pie crust & chill at least 2 hours.
Optional Toppings:
Beat whipped cream & powdered sugar
together until stiff peaks form – pipe
on top of pie.
Maraschino cherries
Chopped pistachios

*Poster uses Nilla Wafer Pie crust
There is enough filling for a 9.5 inch
pie plate – you can serve extra filling
as a dessert.

(recipe: momontimeout.com)

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

Hope all of your holiday plans are coming
together for you. I’m a List Maker – you will
find me with lists all over the place; my
attempt at trying to NOT FORGET anything!
(Example: today I had THREE grocery lists-
one for each of the two small grocers very
near to my house, One list for CVS and another
for Krogers). I read each of the store’s flyers
and then made my lists according to who had
the best prices for the items I needed to buy.
(Wish I’d remembered to bring my Kroger
list with me – planning on going there Weds.
but without that list I couldn’t remember who
had the best price on cream cheese or stick
butter, just to mention a few things . . . sigh).
(another example – while waiting at a red light
I suddenly remembered I needed to get gas
so I wrote that in BIG letters at the bottom
of my grocery list – just so I wouldn’t FORGET!)
…it worked!

Enjoy your day – enjoy your plans and try NOT
to STRESS over all the little things. NO MATTER
WHAT – life goes on. Better it go on with you
not having an ulcer over the stress of the moment.

Hugs;

Pammie

Cruisin’ Along

This was the week of ‘something going on EVERY day’ – in an hour we have to be at the car dealership to get my mini van looked at – smelling antifreeze BIG TIME. Weather is good (for December in Michigan, that is -) it’s raining (but it’s not SNOW!) and 36 degrees F.  Checking the upcoming week, no snow in the forecast – YAY!

Lots of recipes to share; I was going over my grocery list for the week of Christmas just to make sure I don’t forget anything (also went through all the Christmas presents for that same thing – I thought I was missing a present for one of the sons AND I AM! Checked the emails & they say it’s been delivered, so time to check the mailbox a little later today to make sure! Hope you HAVE all your presents that you might have ordered; seems this year that more people are stealing packages right off peoples doorsteps! Terrible!

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

 Sausage & Egg Hash Brown Cups

1 pkg. (Jimmy Dean) premium pork
sausage
1 (20 oz) pkg. refrigerated hash browns
4 oz. sharp Cheddar cheese, shredded
1 T. olive oil
salt/pepper, to taste
12 medium eggs
1/4 C. sharp Cheddar cheese, shredded
2 T. chives, thinly sliced

Preheat oven 400 degrees F.
Line a baking sheet with foil.
Divide sausage into 12 equal patties &
place on baking sheet – bake 15 minutes.
Increase oven temp. to 450 degrees F.
In large bowl combine hash browns,
1 C. cheese, olive oil, salt/pepper – toss
to combine. Generously spray 12 muffin
cups with nonstick cooking spray. Scoop
out rounded 1 quarter cup of hash brown
mixture & press into each cup. Use a spoon
or your fingers to pack mixture tightly. Spray
with additional nonstick cooking spray &
bake 15 minutes.
Reduce oven temp. to 350 degrees F.
Remove pan from oven & use a spoon to
carefully press hash browns down & up
the sides of each cup to create a ‘cup or
nest’ shape. Place 1 sausage patty in each
cup, trimming patties if needed. Carefully
top each sausage with an egg. Sprinkle
remaining cheese on top of each egg &
season with additional salt/pepper, if
desired. Bake 12-15 minutes until eggs
are set. Allow to rest 5 minutes before
carefully removing cups with a spoon.
Top with fresh cut chives, if desired.
Makes 12 cups

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

Seafood-lovers Baked Crab Dip

8 oz. cream cheese, softened
6 oz. Monterey Jack cheese, shredded
1/2 C. grated Parmesan cheese
1/4 C. grated onion
2 cloves garlic, minced
1/2 C. mayonnaise
2 dashes hot sauce (more if you like)
4 green onions, thinly sliced
1 (12 oz) pkg. lump crab meat, drained
1 (14 oz) pkg. Gorton’s Popcorn shrimp
(freezer section of grocery store)

Optional Dippers:
toasted baguette slices
crackers
chips
=
Preheat oven 425 degrees F.
Place shrimp on a baking sheet & bake
12 minutes, turning after 5 minutes.
In large bowl combine cream cheese, Parm.
cheese, onion, garlic, mayo & hot sauce-
mix until combined. Fold in green onion &
crab – being careful not to over mix. Remove
shrimp from oven & reduce oven heat to
375 degrees F.
Scoop crab dip into a 3 qt baking dish &
smooth top evenly. Bake 20-23 minutes
until top is golden brown. Remove from
oven & top with baked popcorn shrimp.
Return to oven & bake an additional
15 minutes. Serve with optional
dippers.  Serves 12

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

Cranberry-Cream Cheese Cookies

1 1/4 C. flour
1/4 tsp. baking soda
4 oz. cream cheese, softened
6 T. butter, softened
1/2 C. sugar
1 tsp. vanilla
1 C. dried cranberries, finely chopped
1/2 C. apricot preserves, divided
1/4 C. finely chopped pecans,
divided

In large bowl combine flour & baking
soda. In another bowl beat cream cheese,
butter, sugar & vanilla using elec. mixer until
blended -gradually beat in flour mixture.
Refrigerate 30 minutes. (Meanwhile):
Place cranberries in a small bowl; add
enough boiling water to cover – let stand
10  minutes until softened; drain.
Divide dough in half. Place 1 half between two
lightly floured sheets of waxed paper & roll
into a 9-inch square – repeat with remaining
dough to make second square. Remove top
sheet of waxed paper from first dough square
& spread half of preserves over dough to within
1/2 inch of edges. Top evenly with half of EACH:
cranberries & nuts – roll up, starting at one side
of dough & using bottom sheet of waxed paper
to help roll dough up. Wrap in plastic wrap &
repeat with remaining ingredients. Freeze logs
2 hours.
=
Preheat oven 350 degrees F.
Unwrap logs & cut each log into 18
slices. Cover 2 baking sheets with
parchment paper & place slices on
sheets – 2 inches apart. Bake 12-14
minutes until edges are golden brown.
Cool 1 minute on sheets then remove to
wire racks to cool completely.
Makes 18 cookies

(recipe: kraftrecipes.com)
———————————–
Easy Maple-Chocolate Fudge

1 (6 oz) pkg. pecan halves, divided
3 (4 oz, ea) pkgs. white chocolate
broken into small pieces
3/4 C. canned sweetened condensed milk
1 tsp. maple extract

Line a 8 X 8″ pan with foil with ends of foil
extending over sides. Reserve 25 pecan
halves & chop remaining nuts. In a micro-
wavable bowl, microwave chocolate & milk
on High 2-3 minutes until almost melted,
stirring after 2 minutes. Stir until chocolate
is completely melted & mixture is well blended.
Stir in maple extract & chopped nuts – pour
into prepared pan. Refrigerate 2 hours until
firm. Using foil “handles”, remove fudge from
pan before cutting into squares. Press 1 of the
reserved nuts into top of each square before
serving. Makes 25 pieces

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

Apricot Honey Pork Loin

1 (2-3 lb) pork loin
3 T. cooking oil
1/3 C. apricot preserves
1 T. spicy brown mustard
1 tsp. minced garlic
1/2 tsp. black pepper
1 tsp. soy sauce
fresh chopped parsley -garnish
(optional)

Preheat oven 375 degrees F.
Slice pork loin crosswise into 1/4 to
1/2 inch slices. Brown slices in oil
in skillet, on both sides. Whisk
remaining ingredients in a bowl.
Place browned pork slices in a
casserole dish. Pour apricot &
honey mixture over the slices.
Cover with foil & bake 35-40
minutes. (can add chopped
parsley before serving).
Serves about 8, depending on
size of the pork loin.

(recipe: thesouthernladycooks.com)
—————————————
Brown Butter Pork Chops w/Mushrooms

4 T. unsalted butter
2 cloves garlic, minced
3 thick-cut boneless pork chops
1 C. fresh mushrooms, sliced
1 T. dried oregano
1 T. dried thyme
1/4 C. flour
1 to 1 1/2 C. whole milk (or heavy cream)
salt/pepper, to taste

In large skillet over medium-low heat, heat
butter with garlic until melted – heat until
butter foams, stirring constantly to prevent
overflowing. Once foam subsides, continue
to heat until brown bits form at bottom of
skillet & a nutty aroma is produced. Add
chops & cook on each side until cooked
through, 3-5 minutes per side. Remove
cooked chops to a plate & tent loosely
with foil. Lower heat on skillet to Low
& add mushrooms, oregano & thyme to
butter – cook until mushrooms are slightly
softened & cooked. Whisk in flour until
no lumps remain. Slowly stir in milk until
desired gravy consistency is achieved.
Season with salt & pepper to taste. With
heat still on Low, return chops to gravy
for about 5 minutes. Serves 3

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

Crockpot Cheesy Bacon Ranch
Potatoes

4 medium potatoes, washed/sliced

1 (1 oz) pkg. Ranch dressing mix
1 medium onion, sliced into rings
1 lb. bacon, cooked/diced
2 1/2 C. Cheddar cheese, shredded
(reserve 1/2 C. )

Line a 4 to 4.5 qt. crockpot with foil
allowing enough extra to fold over
before cooking – spray foil with nonstick
cooking spray. Layer ingredients in
crockpot: potatoes, onion, bacon,
dry ranch mix & cheese into at least
2 layers. Once all ingredients are layered,
fold foil over top of potatoes. Cover &
cook on Low 4-6 hours. Garnish top with
remaining 1/2 C. cheese. Serves 4

NOTE: DO NOT forget to spray foil – if you
don’t some of the potatoes & cheese will
stick to the foil

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

5-ingredient Rocky Road Peanut Clusters

1 C. semi-sweet chocolate chips
1 C. butterscotch chips
1 T. vegetable oil or shortening
1 1/2 C. roasted/lightly salted peanuts
1 1/2 C. miniature marshmallows

Line a large baking sheet with waxed paper.
In large microwave-safe bowl melt choc. &
butterscotch chips & oil together. Heat on
High 30 seconds, stir & repeat until chips
are melted & smooth. Quickly stir in nuts
& marshmallows.
Drop spoonfuls of mixture
onto waxed paper (you can make them as
large or small as you wish). Refrigerate
sheet 15 minutes before serving/packaging.
Store leftovers in an airtight container.
Makes 24 (depending on size you make them)

(recipe: momontimeout.com)
=====================

Went to the doctor yesterday for my ‘every 3 month’
checkup & he was happy with the weight loss. We talked
about my diabetes and he said he’s still happy with how
I’m controlling it. Still have to wait on the blood test
results to see if my ‘radical weight loss idea’ really helped
lower my A1C (that’s a test for how your body handles
sugar – it’s a compilation of 3 months together) – am
really hoping it’s lowered some!

Try to stay warm, remember to take breaks so you
don’t OVER DO it! I’m really glad I started early
this year; still have to bake 3 loaves of banana bread
& wrap presents but those tasks can be spread over
several days so not so stressful – YAY!

Hugs;

Pammie

How are YOU doing today?

It’s been a gloomy, gray day here with intermittent snow/freezing snow. Took me awhile (and the encouragement of a friend) to finally get me ‘up and out’ – I knew I needed to go to KMart for a few last Christmas gifts, just couldn’t seem to get motivated. When I texted her the weather report she responded that she was OUT the door (she had to go to the drug store) so I thought: “Guess I’d better get with it, too!” With our Michigan weather, you never know whether it’s going to be good, clear driving weather, or totally miserable. (It was a bit slippery, but I’m home safe). The good thing is: today is the ONLY day showing any snow activity so maybe we’re good!

Actually hit St. Vincent de Paul Thrift store, KMart & the grocery store so I’m happy those things got done. Now have the fixin’s for Chicken Parmesan & Cheesy Garlic noodles, Chili, Homemade Pizza, & Pork steak so that’s out of the way. My sweet (PUDGY) grandson (who’s almost 2) is now wearing size 4 clothes – he’s almost outgrown all his pants. Good thing St. Vincent’s had some size 4 stretch pants on sale! SCORE! (His Mom said that some of his jeans won’t get past his chubby little thighs!). Other than a few tiny ‘stocking stuffers’, I’m DONE with shopping! YAY! (am still a bit perplexed about a pair of thermal bottoms I ordered from Sears/KMart – their site said they were delivered – going to have to search the closet again – maybe I hid them TOO good!)

=========

Red Velvet Sugar Cookies

1 C. (2 sticks) butter, softened
1 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. vanilla
2 T. milk
1 T. red food coloring
3 C. flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
(approx. 1 C. coarse sugar, for rolling)

In large bowl whisk flour, cocoa, salt &
baking soda. In another bowl beat butter
& sugars until fluffy – add in eggs, vanilla,
milk & food coloring – beat until combined.
Gradually add in flour mixture & beat
until combined. Cover dough & refrigerate
at least 1 hour before baking.*

Preheat oven 350 degrees F.
Add approx. 1 C. granulated sugar into a
small bowl. Roll dough into 1″ balls then
coat with sugar from bowl & place on
sheet approx. 1 to 1/12 inches apart.
Bake 9-10  minutes until edges are
lightly browned. Let cookies stand
5 minutes before removing from sheet
to wire rack to cool completely.
Makes approx. 36 cookies

*Dough can be refrigerated overnight,
if needed

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

Pimiento/Cheese/Sausage Dip

1 (11 oz) container pimiento cheese spread*
1 lb ground sausage (your choice of heat),
cooked/drained/crumbled
1 (8 oz) pkg. cream cheese
1 C. salsa

After sausage has been cooked/etc. keep
in pan & add cream cheese & salsa. Stir
in pimiento cheese spread – cover & allow
cheeses to melt slowly over Low-medium
heat, stirring frequently. Do not allow
mixture to come to a simmer – you want it
to all melt together slowly. Once mixture
is combined & melty, serve immediately.
Serves 8

*Poster used Prices Southern Style pimiento
cheese spread
NOTE: you can keep this mixture in a small
crockpot on the “keep warm” setting while
serving.

(recipe: thecountrycook.net)
———————————–
Best Easy Broccoli/Beef Stir Fry

3 T. cornstarch, divided
1/2 C. water, plus
2 T. water, divided
1/2 tsp. garlic powder
1 lb. boneless round steak (or) 1 lb
charcoal chuck steak, cut into thin
3-inch strips
2 T. vegetable oil, divided
4 C. broccoli florets
1 small onion, cut into wedges
1/3 C. soy sauce
2 T. brown sugar
1 tsp. ground ginger

Hot, cooked rice to serve 4

In a bowl combine 2 T. cornstarch,
2 T. water & garlic powder until
smooth. Add beef & toss to coat.
In large skillet or wok over medium-
high heat, stir-fry beef in 1 T. oil until
beef reaches desired doneness –
remove & keep warm. Stir-fry
broccoli & onion in remaining oil
4-5 minutes; return beef to pan.
Combine soy sauce, brown sugar, ginger
& remaining cornstarch & water until
smooth – add to pan. Cook & stir
2 minutes. Serve over rice

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

Crockpot Pizza Bake

1 (16 oz) tub (8 biscuit) biscuits, cut
into sixths
1 lb. ground sausage; browned/drained/
divided
1/4 C. shredded Parmesan cheese
1 (8 oz) jar pizza sauce
1/2 C. bell pepper, chopped
2 C. shredded mozzarella cheese

Optional:
4 oz. can sliced mushrooms,
drained
1 (4 oz) can sliced olives, drained
=
Spray insides of crockpot with
nonstick cooking spray.
Place biscuit pieces in bottom of
crockpot. Sprinkle with 1/2 C.
cooked/drained sausage & 1/4 C.
Parmesan cheese; spread sauce
on top. Top with remaining
sausage. Layer peppers &
optional mushrooms/olives.
Top with cheese. Cover & cook
on Low 3 hours until center is
done & edges are golden.
Cool 10-15 minutes before
slicing & serving. Serves 6-8

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

Crockpot Turkey Chili

1 red pepper, diced
1 onion, diced
1 (13 3/8 oz) can tomato sauce
1 (19 oz) can red kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes
1 T. garlic powder
3 T. chili powder
1 T. ground cumin
1 T. paprika
1/2 T. dried oregano
1 tsp. cayenne pepper (or to taste)
2 lb. extra lean ground turkey
salt/pepper

Place all ingredients (except ground
turkey) to crockpot – stir well. Add
turkey & stir again so all is coated.

NOTE: wait until it’s cooked before
adding salt because chili powder
contains salt – you don’t want to
over salt it.

Cover & cook 8 hours on Low.
Serves 6

Serving suggestions:
Can be served over cooked rice,
cooked pasta and/or topped with
sliced avocado, plain Greek yogurt
or sour cream, chopped cilantro,
shredded Cheddar cheese, tortilla
chips or sliced jalapeno peppers.
RECIPE ALSO freezes well.

NOTE: This recipe also has a good amount
of liquid – if you want less liquid, cook it
with lid off for last hour or 2 (you might
want to increase heat to High at that
point) or transfer to a pan & cook off
some of the liquid. It also gets dried each
time you re-heat it.

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

Sugar Cookie Truffles

15 baked sugar cookies
1 (8 oz) pkg. cream cheese,
softened to room temp.
1 tsp. vanilla
pinch kosher salt
2 tsp. coconut oil
1 1/4 C. white chocolate chips
(Sprinkles – for garnish)

Line a small baking sheet with
parchment paper. In large food
processor, process cookies until
sandy.* In large bowl stir cream
cheese, crushed cookies, vanilla &
salt. Using a small cookie scoop,
form mixture into small balls &
place on prepared sheet – repeat
until all mixture used. Place sheet
in freezer 10 minutes.
Meanwhile – in a microwave-safe
bowl mix coconut oil & white choc.
chips – microwave on Low in 30-
second intervals, stirring in between,
until completely melted. When balls
are chilled, dip them in the chocolate
& place back on sheet. Sprinkle
immediately with sprinkles. When all
are dipped & decorated, place sheet
back in freezer for 10 more minutes
to set. Makes 15

*alternate method: place cookies in
a zip-lock back & crush into crumbs

(recipe: delish.com)
——————————-

4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. granulated sugar
1 C. flour
1 heaping C. chopped pecans
1/4 tsp. salt

(optional: 1/2 C.  semi-sweet
chocolate chips

Preheat oven 275 degrees F.
In large bowl using elec. mixer,
cream butter, sugar & flour. Fold
in pecans & salt – stir until combined.
(Mixture will be crumbly but will stick
to itself.) Roll dough into small balls
(about 1/2 “) & place on an ungreased
cookie sheet. (NOTE: You can wet your
hands to keep dough from sticking
to you).  Bake 45 minutes.
Let cool completely on sheet before
transferring to an airtight container.
They will keep for up to a week on the
counter or in the pantry. Makes 22

Optional Chocolate Drizzle:
Place chocolate chips in a microwave-
safe bowl. Microwave 1 minute; stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls into sauce.

(recipe: iwashyoudry.com)

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

Hope you are all warm & enjoying the
Holidays as they come.

Hugs;

Pammie

Sunday and WEIRD weather!

December 2nd and it’s not just raining – it’s HAILING! The temperature is unusually warm today (56), gloomy foggy/rainy but then we get THUNDER AND HAIL! WEIRD! There IS snow predicted for Thursday but no accumulations mentioned (YAY – let’s hope it stays that way!).

Slowly but surely dragging down the Christmas decorations – I’ve never been one for really getting ‘into’ decorating but if I don’t I hear it from my sons, so . . . . sigh.

Gas prices are STILL at $2.29/9 – GREAT!

Today is also “Computer improvements are driving me NUTS’ Day! The other day when I turned my computer on I get this little “hold on for some updates to Thunderbird’ (my email server). Little did I know at the time, they DIDN’T ASK me if I WANTED them, they just automatically installed them! First things first, all my emails became DOUBLE SPACED! Took my dear husband about 20 minutes to discover just WHY that happened and then how to reverse it. Today I went to send an email to my cousin in Iowa (we email every Sunday) and, just as I’m hitting “SEND” I see on the screen NOT SEND but “SEND LATER”! UGH – more ‘stuff’! Took both of us about 10 minutes to find the ‘alternate setting’ that got rid of that, also (also explains why said cousin never replied to an email I sent a few days ago!) UGH! TECHNOLOGY SUCKS!

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

Cream Cheese Mints

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

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

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

Crockpot Cheesy Ranch Potatoes

1 pkg. shredded hash browns (poster
used Ore Ida)
2 c. shredded Cheddar cheese (medium)
1 can cream of chicken soup
1 C. sour cream
1 pkt. dry Ranch salad dressing mix
1 stick butter, melted (1/2 C.)
3 C. corn flakes
1 pkg. French’s fried onions

Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Pour in hash browns & use a fork or spoon
to break up any large chunks of frozen
potatoes that may be stuck together. Mix
in shredded cheese & evenly distribute
through potatoes. In separate bowl whisk
soup, sour cream & dry Ranch mix – pour
over potatoes & mix evenly throughout.
Add half of French onions & stir. Melt
butter & drizzle half of it over the potatoes
& mix in. In separate bowl crush up corn
flakes & remaining French onions*. Mix
remaining melted butter (about 1/4 C.)
in with crushed corn flakes & fried onions –
spread over top of hash browns. Cover &
cook on High 4 hours (or Low 6-8 hours).
Serves 4-6

*Poster uses a wire whisk or you can place
them in a ziplock bag & crush them that way

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

Apple Juice Grilled Chicken
(can be overnight recipe)

1 C. apple juice
1/4 C. canola oil
1/4 C. packed brown sugar
1/4 C. soy sauce
3 T. fresh lemon juice
3 cloves garlic, minced
6 boneless skinless chicken breasts

Place chicken breasts in a shallow
pan. Whisk together apple juice, oil, brown
sugar, soy sauce, lemon juice & garlic in
medium bowl – pour over chicken in pan
& refrigerate 1 hour or overnight.
Remove chicken from marinade & grill until
done, 12-15 minutes.

(recipe: yummly.com)
——————————–

Ritz Cracker Oven-fried Chicken

1 C. sour cream (not low fat)
1 sleeve Ritz crackers, crushed
3-4 chicken breasts

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
Place crushed crackers in a shallow
bowl (or pie plate). Place sour cream
in a shallow bowl or plate. Pat chicken
dry with paper towel & roll in sour
cream then roll each chicken breast
in cracker crumbs & place on baking
sheet. Bake 30 minutes, turn over &
bake 20-30 minutes more until
lightly browned.

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

 Asparagus-stuffed Chicken

4 boneless skinless chicken breasts
(about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
kosher salt/ground black pepper
4 slices mozzarella cheese
zest of 1 lemon
pinch red pepper flakes
1 bunch asparagus, woody ends
removed
2 T. olive oil (for pan)
lemon wedges (for serving)
1/4 C. grated Parmesan, garnish

Preheat oven 400 degrees F.
In medium bowl toss asparagus with
1 T. olive oil, lemon zest & red pepper
flakes. On clean work surface, cut a
pocket into each breast, stuff each
with mozz. cheese & asparagus.
Season chicken all over with oregano,
salt/pepper – secure with wooden
toothpicks. In large (oven proof) skillet
over medium-high heat, read remaining
1 T. olive oil; add chicken & cook about
5 minutes until seared & golden on bottom.
Flip chicken & cook second side about 5
minutes until golden. Transfer skillet
to oven & bake until chicken is cooked
through, 10-15 minutes more. Squeeze
lemon juice over cooked chicken & garnish
with Parm. cheese. Serves 4

(recipe: delish.com)
———————————

Mississippi Sin Dip

24 oz. cream cheese, softened
1/2 C. mayonnaise
8 oz. chopped green chilies
2 C. Cheddar cheese, shredded
1 (16 oz) tub sour cream
12 oz. deli honey ham, very finely
chopped

corn chips, or crackers for dipping

Preheat oven 250 degrees F.
Mix all ingredients together &
pour into greased 9 X 13″ baking
dish. Bake 30 minutes until bubbly.
Serves 20

(recipe: 1krecipes.com)
———————————

Crockpot Meaty Split Pea Soup

1 C. dried split peas
4 C. water
2/3 C. chopped onion
4 potatoes, peeled/cut into
pieces
1/2 C. chopped celery
1 (13 oz) pkg. beef smoked
sausage, cut into pieces
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/2 C. milk
1/2 C. sharp Cheddar cheese,
shredded

Wash peas & drain – place in
crockpot with all other ingredients.*
Cover & cook on High 4 hours or
Low 7 hours until potatoes are done.
Makes about 2 quarts soup.

*Poster said you can either add
cheese with other ingredients or
sprinkle over soup, once cooked, into
bowls

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

5-Minute Fantasy Bars

1 (12 oz) bag semi-sweet chocolate chips
1 (11 oz) bag butterscotch chips
1 C. creamy peanut butter
1 (10.5 oz) bag mini marshmallows

Line a 9 x 13″ baking dish with nonstick
foil. In large microwave-safe container*
add choc. & butterscotch chips & peanut
butter. Microwave on High in 30-second
intervals, stirring in between until chips
are fully melted, peanut butter is incor-
porated & mixture is smooth. Stir in
marshmallows until fully coated. Pour
mixture into prepared pan & refrigerate
until set, about 2 hours. Cut into bars.
Store leftovers in airtight container.
Makes 24 bars.

*Poster uses an 8-Cup Pyrex measuring
cup.
NOTE: If you’d like the bars to be thicker
use a 9″ square pan & allow an extra
30 minutes for bars to set up

(recipe: momontimeout.com)

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

Did a 6-hour babysitting yesterday (kind of an emergency – both oldest
son AND his girlfriend had to work & neither knew about it ahead of
time! Son had scheduled an employee meeting months in advance
for his kitchen staff & expected his girlfriend would be off – oh well,
that’s why there’s grandmas!). During said time I managed to
finish one of two scarves for the needy: both are child’s size.
Almost done with #2 , should be able to finish that one in maybe
1 1/2 hours.

#1 (left) #2 (right – almost finished)

Hope you have a GREAT day!

Hugs;

Pammie

PS: Now the sun is out and no rain/hail! Go figure!

End of the month – can you believe it?

It’s a gray, lazy 32 degrees F. day – not a lot planned. We had a very light dusting of snow yesterday (not enough to even worry about). Finished a knit cowl (for homeless) and the last of three spa cloths for oldest son’s girlfriend for Christmas. Her gift will be another 1-hour ‘Float Session’ at a local spa (got her that last year for her birthday and she loved it-you’re basically floating in warm water with 100 lb. of epsom salts which causes you to float – it’s a private room with adjustable lighting (colored or not), your choice of music (or not) – very relaxing. I’m down to finishing knitting the ‘block/bricks-looking’ scarf (for the homeless) and the peach baby blanket (about 70% done with that). There is a very nice young married lady in our choir that is expecting sometime in the summer – that blanket (if she’s having a girl) will go to her. Not exactly sure what next project will be; maybe another scarf.  Got word today that I’m needed babysitting tomorrow 11 a.m. – 5/6; oldest son has an employee meeting then has to do inventory for his kitchen (he’s the Exec. Chef at his hotel) – looks like I might be finishing that scarf!

=========

No Bake Peanut Butter Bars

Peanut Butter Layer:

1 C. butter, melted
3 3/4 C. powdered sugar
1 1/2 C. creamy peanut butter
1 1/2 C. graham cracker crumbs

Topping:

2 C. milk chocolate chips, melted
1 1/2 C. creamy peanut butter

Mix together ingredients for peanut
butter layer & press into a 9 X 13″ baking
dish. Refrigerate 1 hour before adding
second layer.

In a microwaveable bowl stir together chips &
peanut butter. Microwave 1 minute – stir until
melted & smooth (repeat if necessary until all
chips are melted). – smooth over first layer &
refrigerate 2 hours before slicing.
Store in air-tight container – poster puts
waxed paper between the layers when
storing so they don’t stick. (depending on
the time of year, you might need to store
them in the fridge.)

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

Crockpot Bacon Swiss Chicken

3 slices bacon, cooked crisp/crumbled &
drippings reserved
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese

Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken
breasts in warmed grease & cook 3-5
minutes until slightly golden, turning
once. Spray insides of crockpot with
nonstick cooking spray & place chicken
in crockpot; cover with mushrooms.
Pour soup in skillet & warm through then
pour over chicken. Cover & cook on Low 4-5
hours. (check with meat thermometer
to know when chicken is done). Place
a slice of Swiss cheese on top of each
chicken breast, sprinkle with cooked
bacon. Turn heat up to High; cover &
cook 10-15 minutes more until cheese
is melted. Serves 6

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

Ham & Potato/Corn Chowder

3 T. oil or butter
1 onion, diced
2 carrots, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1 tsp. thyme
1/4 C. flour
2 C. ham or chicken broth
2 C. milk
1 1/2 lb. potatoes, diced small
(optional peeled)
8 oz. ham, diced
1 C. corn
salt/pepper, to taste

In large saucepan over medium-high
heat heat oil; add onions, carrots &
celery – cook until tender, 8-10 minutes.
Mix in garlic, thyme & flour – cook until
flour is lightly browned, 2-3 minutes.
Slowly stir in broth, deglazing pan as you
go. Add milk & potatoes, bring to boil
then reduce & simmer until potatoes are
tender, 10-12 minutes. Add ham & corn;
cook until heated – season with salt/pepper.
Serves 6

Options:
4 strips bacon, cooked/crumbled. Use
bacon grease to cook veggies instead of oil –
crumble bacon as garnish

Replace potatoes with cauliflower

Fry ham until slightly crisp on outside
before adding to soup

(recipe: closetcooking.com)
———————————–
Baked Shrimp Scampi

1 1/2 lb. uncooked medium shrimp,
peeled/deveined
1/4 C. zesty Italian salad dressing
4 cloves garlic, minced
1/2 lb. linguine, uncooked
1/3 C. Classico Traditional Basil Pesto
sauce & spread, divided
1 C. cherry tomatoes, cut in half
6 oz. cream cheese, cubed
1/4 C. tightly packed fresh parsley,
minced
1/4 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Cover a rimmed baking sheet with
foil & spray with nonstick cooking spray.
Toss shrimp with dressing & garlic; spread
onto sheet & bake 15-20 minutes until
shrimp turn pink.
Cook pasta as directed on pkg, omitting salt.
Drain pasta, reserving 3/4 C. cooking water.
Heat 1 T. pesto sauce in large skillet over
medium heat. Add tomatoes & cook 2
minutes, stirring frequently. Add cream
cheese & cook, stirring, 2-3 minutes until
cream cheese is completely melted. Add
reserved cooking water & remaining pesto
sauce – mix well. Add pasta – cook & stir
3  minutes until heated through. Spoon
pasta mixture onto a platter & top with
shrimp, parsley & Parmesan cheese.
Serves 8

(recipe: Kraftrecipes)
——————————

Greek Feta & Tomato Dip

2 C. grape tomatoes, chopped
4 green onions, chopped
olive oil
Feta cheese
2-3 tsp. All Purpose Greek Seasoning

Crusty Artisan bread – thin loaf

Drizzle olive oil on bottom of a
serving platter. Sprinkle tomatoes &
green onions over top of oil. Sprinkle
Feta cheese over tomatoes & onions.
Sprinkle 2-3 tsp. All Purpose Greek
seasoning over top*. Toss mixture
together. Serve immediately with
dip. Makes 5-6 servings

*You can find this at WalMart in the
spice aisle

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

Dirty Rice

2 C. long grain white rice
4 C. chicken broth
2 T. olive oil
1 lb. smoked sausage, sliced
1 green bell pepper, seeded/diced
1 onion, diced
1 stalk celery, chopped
1-2 T. creole seasoning
1/2 tsp. red pepper flakes
parsley – optional garnish

In large pot add rice & chicken broth –
bring to boil. Reduce heat to Low &
simmer, covered, 15-20 minutes until
liquid is absorbed. In saute pan add
olive oil & smoked sausage, cook until
browned. Add pepper, onion & celery –
cook until tender. Once rice is done,
stir into sausage/veggie mixture. Sprinkle
with creole seasoning & red pepper flakes;
stir until combined. Garnish with chopped
parsley, if desired. Serves 8

(recipe: realhousemoms.com)
————————————

Coconut Cream Poke Cake

1 (18.25 oz) box white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed
milk
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) pkg. flaked coconut

Prepare & bake white cake accordg.
to pkg. directions. Remove cake
from oven – while still hot, using
a utility fork (or wooden spoon
handle) poke holes all over top of
cake. In a small bowl mix cream of
coconut & sweetened cond. milk
together – pour over top of cake.
Let cake cool completely then frost
with Cool Whip & sprinkle top with
flaked coconut. Keep cake
refrigerated.

(recipe: allrecipes.com)

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

Hope you’re having a good day –
stay warm & healthy (if you can!).

Hugs;

Pammie

PS: Gotta add: Not exactly sure just ‘why’ but my

blog site is working fine again! YAY! SO nice to

be able to ‘cut/paste’ the recipes from my

files directly onto site WITHOUT having to

type them – AGAIN! YAY!