Beautiful DAY! (Quick – enjoy it before it goes away!)

Rejoicing because we have SUN! It’s a SUNNY DAY & 42 degrees F. HOORAY! It’s been rainy/cold/windy/blustery – fill in the blank, we’ve had it these past few days. I drove into the parking lot at the church where my special needs group meets last night and just as I went to shut off my car I hear: “Plink!” “Plink!” – HAIL! It hailed for the entire time I was there (2+ hours) then trickled down to a light rain on the way home and 34 degrees F. This evening is the second scheduled baseball game for my grandson (first one Monday got canceled due to COLD!) We’ll see how this one goes – (not exactly looking forward to sitting in a lawn chair in 40-something degree weather for 2 1/2 hours!)

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

Spicy Applesauce Cake

2 C. applesauce
1 1/2 C. sugar
1/2 C. shortening
2 large eggs, lightly beaten
2 C. flour
1 T. baking cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
1 C. raisins
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts

Topping:
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts
2 T. brown sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl beat applesauce,
sugar, shortening & eggs. In
another bowl combine flour, cocoa,
baking soda, salt, cinnamon, nutmeg,
allspice & cloves – gradually beat
spice mixture into applesauce mixture
until blended. Stir in raisins, chocolate
chips & walnuts. Pour mixture into
prepared dish. Combine topping
ingredients & sprinkle over batter.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Cool on wire rack.
Makes 20-24 servings

(recipe: tasteofhome.com)
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Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

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

Crockpot Salsa Ranch Chicken

1 1/2 lb. boneless skinless chicken
breasts
1-2 C. your favorite salsa (if you like
more juice with your chicken, add
more salsa, if you like less, use 1 C.)
1 pkt. dry Ranch salad dressing mix

Possible toppings:
shredded lettuce, chopped onions,
chopped tomatoes, shredded cheese,
sliced avocados/guacamole, sour cream

Place all ingredients in crockpot; cover
& cook on High 3-4 hours (Low 6).
Remove from crockpot & shred meat.
Use on tortillas for soft tacos/over rice
using taco toppings or over a tossed
salad.

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

Cottage Potatoes
(LARGE recipe – serves 14)

12 large potatoes, peeled/diced
8 oz. Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, seeded/
chopped
1 (2 oz) jar diced pimentos, drained
1 slice bread, torn into crumbs
3 T. minced fresh parsley, divided
1/2 tsp. salt
1/2 C. milk
1/2 C. butter, melted
1 1/2 C. cornflakes, crushed

Preheat oven 350 degrees F.
Spray a shallow 4 qt. baking dish
with nonstick cooking spray.
Place potatoes in a large saucepan
or Dutch oven – cover with water.
Bring to boil; reduce heat to medium;
cover & cook 5-7 minutes until tender;
drain. In a bowl, combine cheese,
onion, green pepper, pimentos, bread
crumbs, 2 T. parsley & salt. Layer a
third of the potatoes & a third of
cheese mixture in prepared dish –
repeat layers twice. Pour milk &
butter over all; sprinkle top with
cornflake crumbs. Cover & bake
45 minutes. Uncover & bake 10-15
minutes longer until bubbly & top
is golden. Sprinkle with remaining
parsley. Serves 14

(recipe: tasteofhome.com)
———————————

Creamy 3-Cheese Spaghetti
(side dish)

1 (12 oz) pkg. spaghetti pasta
2 T. olive oil
3 cloves garlic, minced
3/4 C. heavy cream
3/4 C. chicken broth
3/4 C. shredded Italian cheese
blend
kosher salt/ground black pepper
2 T. fresh chopped parsley

Cook spaghetti accordg. to pkg.
directions for al dente; drain,
reserving 1 C. pasta water –
return spaghetti to pot. In a
large skillet over medium heat,
heat oil. Cook garlic 1 minute
then add heavy cream, chicken
broth & 1/2 C. pasta water. Add
cooked pasta & toss with tongs
until noodles are fully coated &
liquid is simmering. Remove from
heat & add cheese – toss constantly,
adding more pasta water until sauce
reaches desired consistency. Season
with salt/pepper & garnish with
parsley. Serve immediately
Serves 4

(recipe: delish.com)
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Garlic/Mushroom Queso Dip

2 T. margarine
1 (8 oz) pkg. button mushrooms,
quartered
1 T. finely chopped garlic
1 C. chicken broth
1 lb. (16 oz) Queso Blanco
Velveeta
, cut into 1/2″ cubes
1 (10 oz) can Ro*Tel diced
tomatoes & green chilies, drained

Dippers:
Toasted sliced bread or cut fresh
veggies – optional

Melt margarine in large skillet over
medium-high heat. Add mushrooms &
cook 2-3 minutes until browned lightly.
Add garlic, cook until fragrant. Add broth,
reduce heat to medium & simmer 2  minutes.
In 1 1/2 qt. microwaveable dish, combine
Velveeta cubes, drained Ro*Tel & mushroom
mixture. Cover & microwave on High 5
minutes (or just until Velveeta melts)
stirring after 3 minutes. Remove from
microwave; stir until blended. Serve with
suggested dippers, if desired.
Makes 24 servings (about 2 T. each)

(recipe: kraft.com)
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Honey Cinnamon Butter

1 stick butter (or 1/2 C./8 T.,
softened)
1/4 C. honey
1 tsp. ground cinnamon
2 tsp. powdered sugar

Combine all ingredients in a bowl
using an elec. mixer until spreading
consistency. Makes about 3/4 C.
Keep refrigerated.

NOTE: Poster uses salted butter –
if you don’t, you might want to add
a pinch of salt

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

Maple Sugar Cream Pie

1 deep dish frozen pie crust
2 C. heavy cream
3/4 C. sugar
4 T. cornstarch
4 T. unsalted butter
1/4 C. maple syrup
1 tsp. maple extract
1 tsp. vanilla extract
1/4 tsp. salt

Topping:
4 T. unsalted butter, melted
3 T. sugar
1 1/2 tsp. cinnamon

Preheat oven 325 degrees F.
Lay crust in a standard pie dish;
bake 10-12 minutes until just
lightly browned. Remove from oven.
In medium saucepan over medium
heat, melt 4 T. butter & heavy cream
together until butter is melted. Whisk
in cornstarch & sugar, stirring
continuously until thickened, 6-7 minutes.
Stir in maple syrup, maple extract, vanilla
extract & salt (if using) whisk until
incorporated. Pour filling into crust then
drizzle remaining melted butter on top.
Whisk together remaining topping
ingredients: sugar & cinnamon – sprinkle
over filling. Bake 25-30 minutes until
crust is golden brown & filling is bubbly.
Center should be set, but still a little
wobbly. Remove from oven & let cool,
then refrigerate until set 2-3 hours.

(recipe: theloverscooking.com)

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

This is one of those crazy weeks where I don’t
really have much free time; last night when I
first got to my special needs group our leader
said to me: “Did you already give me a flyer
for the Gym Night?” (I must have had a blank
look on my face when she said: “You know –
this Friday is Gym Night, did you make up a
flyer?”) NOPE – TOTALLY FORGOT ABOUT IT;
DIDN’T EVEN REMEMBER IT BEING ON THE
CALENDAR! OOoooooops! Oh well, there
went my ‘one free day/night’…sigh.  I guess
I ‘should’ be happy/grateful to have things to
keep me busy, right? (think I might have
mentioned here, with the addition of THREE
evenings a week for 15 weeks now devoted
to older grandson’s baseball games, that
just about kills any ‘free’ days/nights’, right?).
Oh well, time to pull up my “Big Girl” panties
and get on with things! With the addition of
said ‘extra’ activities, that makes dinner/meal
preparation a whole new ballgame (to use a
phrase…I know…’Booooooo!”….sorry). I made
a big batch of spaghetti & meatballs & garlic
bread Monday – husband & I had one meal.
Tuesday middle son stopped over, had 2 big
bowls then asked for some to take home…
that left ONE SERVING! sigh… Am planning
on making Zucchini Casserole for dinner
tonight; relatively easy recipe using rice,
hamburger, sliced zucchini, etc. “HOPEFULLY”
it will be there for more than ONE meal!
Can’t complain, this is the same son that
(for now) is STAYING where he lives and
not moving back home…YAY!)

Well, dear readers, the sun is shining &
I had better get on with my day, right?

Hugs;

Pammie

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Happy Monday!

Well, our weather keeps amusing us (for want of a better word); today it’s almost 40 degrees and snowing! Yep – April and snow (good thing is: it’s not sticking). Managed to get my running around done: mail, bank, drug store & groceries (all just in case we DO end up with worse weather.) They canceled morning church yesterday but we did have evening church and a baby shower afterwards (made mint green baby blanket & hat, plus other ‘extras’ in the bag). The good thing was the roads were clear, all the ice was gone. Before I had to leave for choir practice (4:45) my dear husband went outside with two buckets of warm salted water & poured them over the windows on my car (they were coated in ice); that really helped!

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

Chocolate Marble Loaf Cake
(low fat)

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 C. unsweetened cocoa powder
1 1/3 C. sugar
1/4 C. water
1 egg
1 egg white
6 T. butter, softened
1 C. plain Greek yogurt
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 8 or 9″ loaf pan with
nonstick cooking spray. In a
bowl whisk flour, baking powder,
baking soda & salt. In another
smaller bowl, whisk 1/3 C. sugar,
cocoa powder & water – whisk until
smooth. In another bowl, beat
remaining 1 C. sugar & butter. Add
in egg, then egg white. Then add
vanilla & yogurt – mix until combined.
Gradually add in flour mixture – mix
until combined. Take 1 Cup batter &
add to cocoa mixture – combine well.
Layer batter in loaf pan, starting with
vanilla mixture, then chocolate. Swirl
with a butter knife for a marble effect.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Let cake set 10-15 minutes before
removing from pan. Makes 1 loaf.

(recipe: ourtableforseven.com)
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Fully Loaded Chicken/Potato Bake

3 C. chicken, cooked/cut into cubes
1 (28 oz) pkg. frozen diced potatoes
(hash browns) with onions & peppers,
thawed
1 (10 3/4 oz) can cream of chicken soup
1 C. sour cream
1 C. shredded Cheddar cheese
1 C. shredded Mozzarella cheese
1/2 C. milk
1/2 tsp. garlic powder
hot sauce, to taste
salt/pepper, to taste

Optional Toppings:
bacon – cooked/crumbled
chopped chives or green onions

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Add chicken &
potatoes to a large bowl. Mix in soup,
sour cream, 1/2 C. Cheddar & Mozz.
cheeses, milk, garlic powder, salt/
pepper & hot sauce – stir well.
Spread mixture into prepared dish
& top with remaining cheeses. Cover
with foil & bake 40 minutes until
potatoes are tender & mixture is
hot & bubbling. Uncover dish &
bake another 5 minutes. Sprinkle
top with bacon/chives/green onions.
Let cool before serving.

(recipe: recipelion.com)
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Scalloped Potatoes & Ham
(crockpot)

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. cooked/diced ham
1 C. (4 oz) shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 3/4 oz) can cream of mushroom
soup (undiluted)
3/4 C. water
1 T. chopped fresh chives (optional)

Spray insides of crockpot with nonstick
cooking spray. Layer half of sliced
potatoes, onion, ham & cheese on
bottom – sprinkle with salt/pepper &
repeat layers. In small bowl stir soup &
water – spoon over top of mixture.
Cover & cook on Low 7-8 hours.
Sprinkle top with chives before serving,
if desired. Serves 6

(recipe: mrfood.com)
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Poor Man’s Hamburger Steaks

2 lb. ground beef
1 1/2 C. saltine crackers, crushed
(1 sleeve, approximately)
1 C. milk
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
flour – for dredging
kosher salt/ black pepper, to taste

Gravy:
2 (10.75 oz, ea) cans cream of
mushroom soup
1 1/2 C. milk
1 1/2 T. fresh parsley, finely chopped

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl whisk soup, milk & parsley.
In another bowl combine ground
beef, crushed saltines, milk, Ital.
seasoning, garlic & onion powders
& cayenne – season liberally with
salt/pepper. Use your hands or 2
forks to combine ingredients until
just mixed then gently form into
patties. Place 1 C. flour (or more,
as needed) in a shallow dish (or
pie plate) & dredge all patties in
flour on both sides. Heat a large
skillet over medium-high heat &
when very hot, sear patties on
both sides until golden brown.
You may need to work in batches;
the insides will still be under-
cooked.
Transfer patties to greased baking
dish & evenly top with gravy. Cover
with foil & bake 30-40 minutes until
cooked through.

(recipe: americantimesfood.com)
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Spicy Enchilada/Chicken Dip

8 oz. pkg. cream cheese, softened
1 C. sour cream
1 (10 oz) can red enchilada sauce
1 (4.5 oz) can diced green chilies
1 tsp each: chili powder/cumin
1/2 tsp. garlic powder
4 C. cooked, shredded chicken
8 oz (2 C.) shredded Mexican blend
cheese, divided

Garnish: thinly sliced green onions

Tortilla chips, for dipping
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
cooking spray. In large bowl beat cream
cheese & sour cream until smooth. Stir
in ingredients from enchilada sauce to
garlic powder. Fold in chicken & 1 C.
cheese. Spread mixture into prepared
dish & top with remaining cheese.
Bake 25-30 minutes until center is hot
& edges bubble. Garnish with green
onions, if desired & serve with chips.
Serve immediately/refrigerate any
leftovers. Serves 10

NOTE:  Dip can be assembled up to
24 hours in advance & refrigerated
until ready to bake.

(recipe: Kroger flyer)
——————————-

5-Minute Dark Chocolate Raspberry
Fudge

20 oz. dark chocolate chips (60% Cacoa)
1 (14 oz.) can sweetened condensed milk
1/4 C. seedless raspberry jam
1 tsp. vanilla
1/4 tsp. salt
12 oz. white chocolate chips, divided
1 1/2 T. coconut oil or shortening
1/2 tsp. raspberry extract (or liqueur)
pink food coloring

Spray 8 or 9″ square pan with nonstick
cooking spray & line with parchment
paper. In large microwaveable bowl
combine dark chocolate chips & sweet’d
cond. milk – heat on High at 30 second
intervals, stirring in between until smooth.
Stir in rasp. jam, vanilla & salt until
combined. Remove 1/2 C. white choc. chips
from pkg. & set aside. Add remaining white
choc. chips to mixture & stir. Add
remaining white choc. chips & stir;
– dark choc. mixture will still be warm at
this point so chips will melt partially &
create a marbling effect – depending on how
hot it is. Spoon fudge into prepared pan &
refrigerate until firm.

Pink Raspberry Drizzle (optional)
Combine reserved 1/3 C. white choc. chips
& either coconut oil or shortening in small
microwaveable bowl. Heat on High in 30
second intervals, stirring in between, until
smooth. Stir in extract (or liqueur) & food
coloring until desired color is achieved.
Drizzle over top of fudge & chill 15 minutes
until set. Remove fudge from pan & cut into
small squares. Store in airtight container
in fridge. Makes 81 pieces

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

This evening is older grandson’s first baseball
game. This may sound a little dumb but I asked
my husband if they were playing INDOORS. Yes,
weird, but we just went through their soccer
games under a dome. Husband very nicely
told me we’re NOT GOING; it’s going to be
under 30 degrees F. and rain/snow showers…
YES, THEY’RE PLAYING OUTSIDE!  Crazy! These
games will continue every Monday/Thurs/Sat.
for about 2 months . . . oh, joy…sigh. We’ll
see how that goes.

Try to stay warm, healthy and enjoy your day,
taking a little time out for something YOU like!

Hugs;

Pammie

PS: My ‘something I like’ today was treating
husband & I to Tim Horton’s coffee & breakfast
sausage/egg/cheese biscuit sandwiches! YUM!

Oh boy … WHEE! (I think)

Yes, you could say my life, lately, is like a roller coaster ride. Spent most of yesterday trying to think of anything ELSE I could do to make son’s room ‘less cluttered’ AND attempted to think of new ways to protect my knitting projects & yarns. Texted oldest son today, asking if he knew ‘when’ the move was happening (since he has a pickup truck & middle son would ask for his help.) Turns out middle son spent the night at oldest son’s – they had a long talk and outcome is: Middle son is going to stay at his apartment. (for how long, we don’t know). I feel like a person who’s just been given a reprieve – my entire day was kind of in ‘limbo’ – no plans until ‘the move’ – not even what’s for dinner plans! Of course, I thanked the Lord, first, for this ‘new event’. Wow…all I can say is: WOW!

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

Chocolate Rice Krispie Balls

Balls:
1/2 C. peanut butter
3 T. butter, soft
1 tsp. vanilla
1 C. Rice Krispie cereal
1/2 C. chopped pecans
1 C. shredded coconut

Chocolate:
1 pkg. chocolate chips
1 square sweet chocolate

In large bowl mix ingredients
for balls & refrigerate 30
minutes. Form mixture into
balls & refrigerate another
hour.

Chocolate:

Place a large sheet of
waxed or parchment paper
on the counter. In a double boiler,
melt chocolate chips with the
sweet chocolate then drop the
balls into chocolate one-at-a-time
to coat. Lift balls from chocolate
& place on waxed/parchment
paper. Freeze to set.

(recipe: Facebook)
——————————

Ham Broccoli Pasta Casserole

1 1/2 C. cooked/chopped ham
1 1/2 C. dry, uncooked pasta (poster
uses small pasta shells)
1 C. frozen broccoli pieces (no need
to thaw or cook)
1/2 C. shredded Cheddar cheese
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken
soup (undiluted)
1 C. evaporated milk
4 T. butter (1/2 stick) melted
1/2 C. chopped green onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder

Topping:

4 T. (1/2 C.) butter, melted
1 C. crushed (Ritz/butter) crackers
1/2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
In large bowl combine ham, pasta,
broccoli pieces & cheese. In another
bowl combine chicken broth, soup,
milk, melted butter, green onion, salt/
pepper, mustard & garlic powder – mix
with a spoon & pour over ham/etc.
in other bowl. Mix all ingredients &
pour into at least a 2 qt. baking dish.
Bake, uncovered, 35 minutes. Remove
& stir. In a bowl combine topping
ingredients & sprinkle over partially
cooked casserole. Place back in oven
& bake, uncovered, another 40
minutes. Remove & let cool about
15 minutes before serving.
Serves 8

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

Crockpot Chicken Ratatouille

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

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

(recipe: bakeatmidnite.com)

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Down-home Salisbury Steak

Patties:
2 lb. ground beef
1 medium onion, finely minced
1/2 green bell pepper, seeded/
finely minced
1 stalk celery, finely minced
2 T. fresh parsley, minced
1 clove garlic, finely minced
1/2 tsp. dry mustard
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper

Sauce:
6 T. butter
8 oz. sliced fresh mushrooms
(about 2 C.)
2 tsp. flour
2/3 C. chili sauce (like Heinz)
1/2 C. beef broth
2 tsp. lemon juice
2 tsp. Worcestershire sauce
dash bottled hot pepper sauce

Preheat broiler
In large bowl add meat, onion, bell
pepper, celery, parsley, garlic, dry
mustard, marjoram, thyme, paprika,
salt/pepper – lightly mix all together,
being careful not to overwork the meat.
Shape mixture into 8 patties about 3/4″
thick. Place on broiler pan & cook 12-14
minutes until done, turning halfway
through cooking time.

Sauce:
While steaks broil, prepare sauce. In
large saucepan melt butter; add mush-
rooms & cook 4-5 minutes over medium-
high heat until tender. Sprinkle with flour &
stir. Add chili sauce, beef broth, lemon
juice, Worc. sauce & hot pepper sauce –
Cook & stir until bubbly. Cook 1 minute
more. Serve sauce over patties.
Serves 4-6

(recipe: www.tasteandtellblog.com)
————————————-
Jalapeno Popper/Sausage Dip
(Crockpot – 3 qt)

1 lb. bulk spicy pork sausage
2 (8 oz, ea) pkgs. cream cheese,
cubed
4 C. shredded Parmesan cheese
(about 12 oz)
1 C. (8 oz) sour cream
1 (4 oz) can chopped green chilies,
undrained
1 (4 oz) can diced jalapeno peppers,
undrained

assorted cut fresh veggies, for dipping
=
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Using a slotted spoon, transfer sausage
to a 3 qt. crockpot. Stir in cream cheese,
Parm. cheese, sour cream, chilies &
peppers. Cover & cook on Low 3 to 3 1/2
hours until heated through. Stir before
serving. Makes 24 (1/4 C. each) servings.

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

Nutty Broccoli Slaw

1 (3 oz) pkg. chicken ramen noodles
1 (16 oz) pkg. broccoli coleslaw mix
2 c. sliced green onions ( about 2
bunches)
1 1/2 C. broccoli florets
1 (6 oz) can ripe black olives, drained/
halved
1 c. sunflower seeds, toasted
1/2 C. slivered almonds
1/2 C. sugar
1/2 C. cider vinegar
1/2 C. olive oil

(open Ramen noodle packet –
set aside seasoning packet) Crush
noodles & place in large bowl. Add
slaw mix, onions, broccoli, olives,
sunflower seeds & almonds. In a
jar with a tight-fitting lid, combine
sugar, vinegar, oil & contents of
seasoning packet – shake well.
Drizzle over salad & toss to coat.
Serve immediately. Serves 16

NOTES:
*To save calories, reduce vinegar
& oil from 1/2 C. to 1/3 C.

*Add 1 tsp. each: minced garlic &
ginger plus 1 T. toasted sesame oil
for an Asian twist to the dressing

*If you prefer a more neutral flavor,
use canola oil in place of olive oil

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

Crockpot Cinnamon Rolls

24 oz. refrigerated cinnamon
rolls (in tubes – cut into quarters,
divided)
4 eggs
1/2 C. whipping cream
3 T. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Spray insides of crockpot with
nonstick cooking spray. Place
a layer of cinnamon roll pieces
on bottom. In a bowl beat eggs,
cream, maple syrup, vanilla &
spices until blended – pour over
rolls. Place remaining roll
pieces on top & spoon a packed
of icing (from refrigerated rolls
tube) over rolls. Cover & cook
on Low 2 1/2 – 3 hours. Once
done cooking, drizzle rest of icing
packets over rolls. Serves 4

(recipe: weekendcollective.com)

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

Well, our weather is now VERY APRIL- it’s
pouring VERY hard (almost thought it was
hail earlier because it was hitting the
windows so hard!). Right now it’s 37
degrees F. with expected Winter Storm
Warning
for tonight through Sunday:
80% chance of freezing rain & possible
snow (high of 44 degrees F. tomorrow-
depending -we might stay home from
church). Then Monday night rain/snow
& chance of snow showers, low of
28 degrees F. BRrrrrrrr! (weirdness-
Weds. is a possible high of 52!) Ah,
Michigan – if I didn’t grow up here,
not sure I’d stay here!

Hope you are enjoying your weekend!

Hugs;

Pammie

Rolling with the ‘changes’

Sometimes life hands you changes – sometimes you’re READY and sometimes you’re not. We have had discussions with middle son about him moving back home (this was probably beginning of March). That time came & went – and is now back again. Looks like he will be making the move WITH HIS CAT this weekend. I don’t have a problem with said son – only two ‘possible’ problems: (1) youngest son & middle son do NOT get along AT ALL, (2) said cat has just been fixed – used to be a male and was fixed, perhaps, a little late – not looking forward to the possibility of a cat peeing in my house! Already had the discussion: cat pees – it’s GONE! I’ve spent a little time today moving things around in his room (where my computer is) – there is NOT enough room for him to bring back all he has (he acquired a LOT of furniture – I’ll let HIM figure that one out). Only room for a single bed and (maybe) 2 dressers (room is small). Husband took down the baby changing table & we carried that and the baby port-a-crib upstairs (with my babysitting at their house, we never had reason to use either one). Knowing this cat is coming has made me SUPER vigilant about looking at everything – especially my yarn & things I’m working on; guess I’ll be putting them in plastic bags (for safe keeping). We’ll see how this all turns out…(there is more to the story than I chose to share, just know that this move is necessary for the time being).

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Coconut Bundt Cake

Cake:
1 1/2 C. butter
2 C. sugar
4 eggs
1 C. sour cream
1/2 tsp. baking powder
1 tsp. coconut extract *
1 3/4 C. flour
2 C. flaked coconut

Coconut Glaze:
1 C. powdered sugar
1/4 C. heavy cream (or more,
if you want it thinner)
1 tsp. coconut extract
1/2 C. flaked coconut (garnish)

Preheat oven 325 degrees F.
Generously grease & flour bundt pan.
In medium bowl mix flour & flaked
coconut. In large bowl using elec.
mixer, cream butter & sugar. Add
eggs & mix until mixture is light &
fluffy. Add sour cream, baking powder
& coconut extract – mix well. Add half
of flour mixture to creamed mixture;
mix well. Add remaining flour
mixture & mix until well combined.
Let cake batter rest 5 minutes.
Pour batter into prepared pan.
Bake 60-70 minutes until a toothpick
inserted near center comes out clean.
Cool 25 minutes in pan then invert
onto a serving plate. Frost with glaze.

Glaze:
Mix all glaze ingredients together in small
bowl using a spoon or whisk. Pour on top
of cake & let glaze drizzle down sides of
cake. Sprinkle top with coconut & serve.

*Poster used 2 tsp.

NOTE: Poster also suggests you grease &
flour bundt pan really well – she used
shortening instead of cooking spray. She
also doubled glaze recipe & toasted the
coconut.

(recipe: 5boysbaker.com)
————————————-

Seafood Casserole

8 oz. haddock, cleaned/skinned
(or any firm white non-oily fish)
1 lb. scallops (may be omitted)
1 lb. large shrimp, cleaned/deveined
3-4 cloves garlic, minced
1/2 to 3/4 C. heavy cream
1/2 C. shredded Swiss cheese
2 T. grated Parmesan cheese
paprika
salt/black pepper

Preheat oven 375 degrees F.
Spray a glass 7 X 11″ baking dish
with nonstick cooking spray. Cut
fish into about 1 1/2 inch chunks &
lay in dish. Add shrimp & scallops;
sprinkle with salt/pepper, to taste.
Add minced garlic on top. Pour
heavy cream over fish & add Swiss
cheese. Sprinkle top with paprika &
Parmesan cheese. Bake 15-20
minutes being careful to not over
bake so shrimp don’t over cook.
Serves 6

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

Crockpot Ham & Beans

1 (16 oz) pkg. dried Northern beans
1 C. cooked ham & meaty ham
bone (OR) 2-3 ham hocks
2 T. dried, minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & check for any
pebbles. Place beans in crockpot
& add remaining ingredients.
Cover in water until water reaches
about 2 inches above beans. Cover
& cook on High 2 hours then Low
for 4 hours. Remove meat from
bones & discard bones. Stir &
crush some of the beans to make
the dish creamier. Serves 4-6

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

Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

(recipe: mrfood.com)
———————————

Sweet Macaroni Salad

2 C. cooked (al dente) elbow
macaroni
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped sweet green pepper
2 C. cooked/chopped ham

Dressing:

1 to 1 1/2 C. mayonnaise (or Miracle
Whip)
3 T. granulated sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow prepared mustard
1 tsp. celery seed

In large bowl combine salad
ingredients – toss to mix. Combine
dressing ingredients in another
bowl & pour over salad – mix well
& refrigerate 3-4 hours.
Serves 8-10

(recipe: thesouthernladycookscom)
——————————-

(the name of this enticed me!)
Southern Jezebel Dip
(sweet & spicy)

2 C. apricot preserves
1/4 C. horseradish sauce
1 tsp. dry mustard
black pepper, to taste
1 (8 oz) pkg. cream cheese

Dippers: crackers or pita chips

Place block of cream cheese
on a serving plate. Mix first 4
ingredients together & pour
over cream cheese.
Serve with crackers or pita chips.

(recipe: recipelion.com)
—————————-
Chicken Fried Rice

Chicken:
1 T. olive oil
1 1/2 lb. chicken breasts
2 T. soy sauce
2 T. hoisin sauce
1/2 tsp. ground ginger
1/2 yellow onion, finely diced
1/2 C. water

Fried Rice:
1 T. olive oil
2 eggs
3 C. day old cooked rice
12 oz. pkg. frozen peas & carrots
1 T. soy sauce
1 T. hoisin sauce
salt/pepper, to taste
1/2 C. green onions, chopped

Place chicken & all (chicken) ingredients
in a skillet over medium heat. Cover &
let simmer until cooked through, 6-7
minutes per side until internal temperature
of chicken is 165 degrees F. Remove from
skillet, shred & place back in skillet.

Rice:
In large wok (or skillet) heat oil over medium-
high heat then crack 2 eggs in center &
scramble – salt & pepper, to taste. Once
eggs are scrambled, add cooked rice,
chicken & onions, frozen peas/carrots, soy
sauce, hoison sauce, salt/pepper. Stir fry,
mixing all ingredients together. Stir in green
onions. Taste & adjust seasonings. Remove
from heat & serve. Serves 6

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

Buttermilk Blueberry Explosion Cake

1/2 C. unsalted butter, softened
1 C. sugar
2 tsp. lemon zest from 1 large lemon
2 large eggs, room temp.
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. salt
2 C. fresh blueberries
3/4 C. buttermilk
(optional: sugar for top)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl using elec. mixer cream
butter, 1 C. sugar & lemon zest
until light & fluffy. Add in eggs &
vanilla – mix to combine. In another
bowl, whisk flour, baking powder &
salt.* Gradually add flour mixture to
wet batter with a tablespoon of sugar.
Pour batter into prepared pan &
bake 40-45 minutes. (check with a
toothpick for doneness) – return
pan to oven a few more minutes if
necessary. Let cool at least 15 minutes
before serving.

(recipe: thebakingchocolatess.com)

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

Our weather has finally turned a corner,
so to speak – it’s sunny and 59 degrees F!
(rain in the forecast for later tonight and
through Sunday – then, Monday it says
“chance of snow showers”…ugh)

I’ve been watching our gas prices go up
& down – yesterday (early) it was $2.79/9
then dropped to $2.59/9…then last night
it was back up to $2.79/9…what??? Kinda
like: if you see a good price JUMP ON IT
because it will change quickly! Crazy!

Here’s hoping you’re having a good week
so far. Keep on keepin’ on – better to keep
plugging ahead than falling behind, right?

Hugs;

Pammie

and now for SPRING!

Even though it’s kind of gloomy & wet out (34 degrees F.) my heart is looking forward to SPRING! Looking at our weather forecast for the next few days, you certainly wouldn’t say that Spring/warmer weather is coming – we’re looking at rain & possible snow but I’m determined to be SKEPTICAL! (or crazy – you pick). Spring is MY season – I love looking forward to seeing new growth – tiny flowers pushing up from what was frozen earth a month ago; hearing the birds singing (how I’ve missed that!) and the possibility of seeing our rabbits (they live in a wild blackberry bramble in our yard). I know Spring is just around the corner and I’m excited to greet it!

I tried the No-Bake Oreo dessert I posted a few posts ago and it was a BIG hit! I think if I make it again I’ll just throw the whole Oreo cookies in the food processor – putting them in a ziplock bag & smashing them wasn’t the best solution (in  my opinion) – I ended up getting out my big rolling pin & smashing them with that – it worked but the food processor would have been easier.

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

Crockpot Strawberry Shortcake

2 1/4 C. pancake mix
3/4 C. sugar, divided
2/3 C. milk
3 T. applesauce
1 qt. strawberries, hulled/sliced

optional garnish: Cool Whip, thawed

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix pancake mix, 1/2 C. sugar,
milk & applesauce until you have a
dough. Gently press dough into bottom
of crockpot. Cover & cook on High
1 hour 15 minutes (until center of
dough is ‘done’ – a wooden toothpick
inserted into center of dough comes
out clean). Gently toss strawberries
with remaining 1/4 C. sugar in a
separate bowl. Turn shortcake out
onto a plate. Cut shortcake into
pieces & spoon berries over top.
Top with Cool Whip, if desired.
Serves 8

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

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
3-Bean Salad

2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
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Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
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Easy French Onion Soup

1 large onion (yellow or red)
2 thick slices French bread
3 slices Swiss cheese
1/4 tsp. black pepper
3 C. beef broth
pinch salt
1 bay leaf
2 T. butter

Melt butter over medium-high heat
in medium sauepan. Peel & quarter
onion, then slice thinly. Place onion
in pan, add salt & cook, stirring
occasionally until caramelized, 8-10
minutes. Add beef broth, pepper &
bay leaf – bring to a boil, reduce heat
to Low & cook 10 minutes. Heat broiler
to High & toast both sides of bread.
Remove bay leaf from soup & ladle into
oven-proof bowls. Place bread on top
of soup then top each bowl with 1 1/2
slices cheese. Place bowls on a baking
sheet & broil 3-4 minutes until cheese
is bubbly & begins to brown. Remove &
serve. Serves 2

(recipe: 1krecipes.com)
———————————-
Lemon Garlic Parmesan Shrimp
Pasta

8 oz. linguine pasta
2 T. olive oil
6 T. butter
4 cloves garlic, minced
1 tsp. red pepper flakes
1 1/4 lb. large shrimp
salt/pepper
1 tsp. Italian seasoning
4 C. baby spinach
1/2 C. Parmesan cheese
2 T. parsley, chopped
1 T. lemon juice

In large pot cook pasta accordg.
to pkg. directions; drain. Using
same pot, heat oil & 2 T. butter;
add garlic & red pepper flakes;
cook until fragrant. Add shrimp,
salt/pepper (to taste) & cook
until shrimp start to turn pink.
Add Ital. seasoning & spinach –
cook until spinach wilts. Add
pasta back into pot with
remaining butter, Parm. cheese &
parsley – stir & cook until butter
melts. Add lemon juice just
before serving – serve hot.
Serves 6

(recipe: yummly.com)
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Crockpot Pepper Steak

16 oz. beef stew meat
2 red bell peppers, seeded/
cut into strips
2 green bell peppers, seeded/
cut into strips
3 T. Worcestershire sauce
1 tsp. minced garlic
1 can beef broth
1 can stewed tomatoes
1 tsp. salt
1 C. flour

In large bowl mix flour & salt;
rub meat with mixture. In a
skillet on medium-high heat add
oil; add meat, garlic, pepper strips.
Cook until meat starts to brown.
Remove meat & peppers from
skillet to crockpot. Ad stewed
tomatoes to skillet (with juice)
& beef broth. Gradually stir in
flour while stirring to make a
gravy – pour over meat in
crockpot. Cover & cook on Low
8 hours.

(recipe: facebook)
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4-Ingredient Pecan Balls

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

optional chocolate drizzle:
1/2 C. semisweet chocolate chips

Preheat oven 275 degrees F.
Cream butter, sugar & flour using
an elec. mixer. Fold in nuts & salt –
stir to combine. (mixture will be
crumbly but will stick to itself).
Roll dough into small balls (about
1/2 inch) & place on ungreased
cookie sheet (you can wet your
hands to keep dough from
sticking to you.) Bake 45 minutes.
Let cool completely on sheet before
transferring to air tight container.
Will keep up to 1 week on counter or
in pantry.

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 in melted
chocolate. Makes 22 balls

(recipe: iwashyoudry.com)

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

We had a nice, quiet Easter dinner – THIS time
(with my son’s insisting on reducing the total
foods/appetizers) it was very manageable!
The other grandma brought appetizers (a few
too many, but HEY! It’s her thing), we had ham,
garlic mashed potatoes, green bean casserole,
croissants, the Oreo dessert & brownies – MORE
than enough food for 9 people. I was going to
cook the ham I bought Friday but son sent home
ham, so I’ll table that for now.  Was pleasantly
surprised to find that I didn’t gain any pounds
over the dinner (usually I put on 2+ lbs) YAY!

Here is the heavier cream baby blanket I just
finished; am going to save it for the Detroit
Veterans Hospital’s baby shower in September.

 

I spent some time yesterday attempting to choose
another pattern to start another blanket, but
nothing I tried really ‘spoke’ to me. I have a lovely
worsted weight medium yellow yarn and want to
find a nice pattern for it. It will come, sometimes
I just need to NOT think about it and then it becomes
easier! (Believe me, with all the knitting books AND
all the patterns I’ve copied from the internet, I’m
not at a loss for patterns – it’s just picking the right
one to tickle my fancy at the time.)

Hope your Easter weekend/holiday was lovely.
Today is babysitting the 1 yr old grandson who’s
learned more (challenging) ‘tricks’ – watching
him interact with the other grandparents and
seeing what’s ‘acceptable’ for his behavior
means I’m going to have a CHALLENGING day
today, for sure! It’s interesting (I ‘guess’ I’ll use
that word) to see the different parenting styles;
I’ve always been a safety nut when it comes to
babies – giving a baby that doesn’t have back
teeth to chew with a big chunk of ham is NOT
my idea of a good idea! Or an entire jumbo
black olive! (Yes, the olive will break down
easier than the ham, but the idea that “He’ll
spit it out if he can’t swallow it” is a REALLY
RISKY idea!) Let’s just say that ‘enduring’
the different grandparenting styles was
not enjoyable – I just kept watching to make
sure he didn’t choke!

Enjoy your day!

Hugs;

Pammie

I KNOW Spring’s coming . . . but-

Looking at our local weather site, it looks like we’re going to have clear, sunny weather up to TUESDAY! NO SNOW (that we know of) – it’s been jumping from the low 20’s in the morning up to the 40’s by 4 p.m. – goofy, but typical MICHIGAN – sigh. (I remember when I was a young girl we got a huge dump of snow on Easter!).

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

Nut & Cinnamon Danish
(last minute quick recipe)

1/4 C. chopped walnuts
2 T. light brown sugar
1/2 tsp. ground cinnamon
1 (17.3 oz) pkg. buttermilk
biscuits – 8 to pkg)
4 oz. cream cheese, softened
1 egg
2 T. granulated sugar

Preheat oven 375 degrees F.
Spray 16 muffin cups with nonstick
cooking spray. In small bowl
combine walnuts, brown sugar &
cinnamon – mix well. Separate each
biscuit in half by gently pulling apart.
Place each biscuit half in a muffin cup
& press against bottom & sides to form
a crust. In medium bowl beat cream
cheese, egg & gran. sugar until smooth.
Evenly spoon mixture into cups &
sprinkle evenly with nut mixture.
Bake 10-12 minutes until edges are
golden. Allow to cool slightly then
serve warm. Makes 16

(recipe: mrfood.com)
——————————–

Creamy Carrot Soup w/Ranch
Whipped Cream

2 T. unsalted butter
1 large onion, thinly sliced
kosher salt/black pepper
1 clove garlic, chopped
1 lb. carrots, chopped
1 bay leaf
4 C. water/vegetable broth/or
chicken broth
1 C. heavy cream
1 1/2 T. (Hidden Valley Original
Ranch) salad dressing & seasoning mix

Melt butter in large pot over medium-
high heat. Add onion & cook, stirring
often, 8-10 minutes. Season with salt/
pepper. Add garlic & cook 2 minutes. Add
carrots & bay leaf – season with salt/pepper.
Cook, stirring occasionally, until carrots begin
to soften, about 5 minutes. Add water or
broth – bring to a simmer. Cook, partially
covered, until carrots are easily mashed
against side of pot – 15-20 minutes. Let
cool slightly. Working in 2 batches, transfer
soup to a blender  & puree until very smooth.

In large bowl combine heavy cream & Ranch
dressing mix – beat until soft peaks form. Serve
soup topped with ranch mixture & ground black
pepper. Serves 4

(recipe: delish.com)
———————————

Crockpot Brown Sugar/Pineapple
Ham

1 pre-cooked/spiral-cut/bone-in
(or boneless) ham
3 1/2 C. brown sugar
1/2 C. honey
1 (20 oz) can pineapple tidbits or
chunks, do not drain

In large crockpot (6 qt or larger) cover
bottom with 2 C. brown sugar. Place
ham on top; open the slices of ham
slightly using your fingers. Pour honey
evenly over ham. Add pineapple around
sides (along with juice) & put some on top.
Top with remaining 1 1/2 C. brown sugar,
making sure it is evenly distributed over
entire top of ham. Cover & cook on Low
3 1/2 – 4 hours.

(recipe: myincrediblerecipes.com)
———————————

Lemon Butter Scallops

1 lb. scallops
salt/pepper, for seasoning
1 T. canola oil
2 T. butter
1 clove garlic, minced
1/4 C. freshly squeezed lemon
juice
2 T. minced parsley

Pat scallops dry using paper towels;
season with salt/pepper.  Add canola
oil to large skillet over medium-high
heat – warm oil until almost smoking.
Place scallops in skillet & cook until
browned on first side: 2-4 minutes.
Flip & cook until second side is brown &
center is barely cooked through –
transfer to a serving dish. Melt butter
in skillet; add garlic & cook about 30
seconds. Whisk in lemon juice & parsley.
Pour sauce over scallops & serve
immediately. Refrigerate any leftovers.
Serves 4

(recipe: Kroger.com)
—————————-

Chicken/Wild Rice/Broccoli
Casserole

1 C. long grain & wild rice, cooked
1 1/2 lb. chicken breasts, cut into
1″ pieces
2 T. olive oil
1 T. unsalted butter
1/2 yellow onion, diced
3 C. milk
1 large head broccoli, broken
into florets with stems – chopped
salt/pepper, to taste
3 oz. can French fried onions – garnish

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat large
skillet over medium-high heat – place
in oil & heat until oil shimmers. Add
chicken & cook, stirring occasionally,
until chicken is no longer pink. Remove
chicken to a plate. Add butter to skillet
& cook onion about 3 minutes until
translucent. Scatter flour over butter in
pan & cook 1 minute. Pour milk into
skillet & bring to a simmer – cook sauce
3 minutes. Leave chicken diced (or shred
into bite-sized pieces) – place chicken
back in pan; add broccoli & cooked rice-
stir in salt/pepper, to taste. Stir mixture
& place into prepared dish. Top with
Fr. onions & bake 20-25 minutes until
hot & bubbly. Serves 8-10

(recipe: cerydaydishes.com)
——————————

Crockpot Brussels Sprouts

1 lb. Brussels Sprouts
3 T. butter
1 T. Dijon mustard
salt/pepper, to taste
(optional: sprinkle shaved
or shredded Parmesan cheese
on top just before serving)

Wash & trim ends of sprouts;
place in 4 quart or larger crockpot.
Add mustard, salt/pepper & toss
to coat sprouts. Add 3 T. butter on
top. Cover & cook on High 2 hours.
Serves 6

(crockpotladies.com)
————————-

Sour Cream Chocolate Cookies

1/2 C. butter or margarine, softened
3/4 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 C. sour cream
1 tsp. vanilla
1 3/4 C. flour
1/2 C. baking cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. (6 oz) semi-sweet
chocolate chips
1/2 C. vanilla or white chips

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
cooking spray.
In large bowl cream butter & sugars;
beat in egg, sour cream & vanilla.
Combine dry ingredients & gradually
add to creamed mixture – stir in chips.
Drop by rounded tablespoonfuls 2 inches
apart onto prepared baking sheets.
Bake 12-15 minutes until set. Cool
2 minutes before removing to wire racks
to cool completely. Makes about
3 dozen.

(recipe: tasteofhome.com)

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

This has been another of those ‘roller coaster’ weeks –
when almost every day has at least ONE thing or place
to go & do…makes me really yearn for a day with
NOTHING planned – like today! It’s a lovely (but chilly)
clear/sunny day.

I started out by making a trip to JoAnn’s to buy another
skein of a particular yellow yarn (found it – and I didn’t
have a ball band-that piece of paper which tells you
which company/brand/type/weight, etc. yarn you have).
I also spotted another skein of baby yarn
(white/pink/yellow/blue) so I decided
to pick that up, too (had a 40% off coupon). Earlier this
day I discovered a JoAnn’s gift card from last JUNE – my
friend had purchased it for my birthday and I totally
forgot about it. When I approached the cashier & gave
her my 40% off coupon she said that everything I bought
(a few other things besides yarn) were ALL on sale (hence,
you can’t use their coupons on sale items). I showed her
my gift card & said I wasn’t really sure how much was on
it so we scanned it. My total bill was $20.10 … the card
had $20.00 – YAY! I happily handed her the dime and almost
skipped out of the store! Proceeded to the Kroger Gas
Station and was able to get gas with my .20 cents off per
gallon. Our local Clark station (my usual place) had gas
at $2.49/9 which is ‘usually’ a good price. Filled up my
tank at Kroger for $2.27/9  – another savings – double
YAY! Just in case you’re not familiar – Kroger offers 

lower gas prices according to how much
you spend on groceries. If I’m correct, you
get 10 cents off per gallon for every $100.00
you spend and it accumulates/rolls over (not
exactly sure the cut off on them but I think
it’s something like 2 months). It’s another
nice little ‘bonus’.

 
Lastly I happily came home and began knitting on
the ‘donated squares’ project using the new yellow
yarn. I had put a book on Hold at the library-when I
went to pick it up Wednesday I was kind of confused –
it was a DVD packet – book on DISC! I have never done
that before but found it was FUN listening to the book
while knitting (mind you, this is STRAIGHT KNITTING,
no fancy patterns). Ended up hearing the ENTIRE
book today – it’s by two of my favorite authors:
Lincoln Child & Douglas Preston (GREAT mystery
writers). I still must say: I appreciate reading/holding
a real book but this was an interesting adventure.

Hope you have a GREAT rest of the day –

Hugs;

Pammie

PS: To prove I was having WAY too much fun
with the audio book while knitting – I was
supposed to knit 12 rows/155 stitches per
row. I now have to unravel 2 rows – I just
kept knitting & listening, knitting & listening!

Oh well – live & learn, right?

One more shot at Game Day recipes!

Knowing that some of you just ‘might’ need a few quick recipes – here’s a few more:

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

Buffalo Chicken Pizza

3/4 lb. chicken breast cutlets
2 tsp. grill seasoning (recommend
McCormick Montreal Seasoning)
1 pizza dough (store bought)
cornmeal or flour (for handling dough)
2 T. butter
1 T. Worcestershire sauce
2-3 T. hot sauce
1/2 C. tomato sauce
1 C. shredded Monterrey Jack
cheese
1/2 C. blue cheese crumbles
3 scallions, thinly sliced

Preheat oven 425 degrees F.
Preheat grill pan to high.
Place chicken on a plate & drizzle
olive oil over chicken then season
with grill seasoning. When grill is
hot, add chicken & cook 3 minutes
on each side. Stretch dough to form
pizza using cornmeal or flour to help
you handle it. (NOTE: If you let it
rest & warm up a few minutes it
will handle even easier.) Set pizza
dough on pan & clean board. In medium
skillet over medium heat, melt butter &
stir in Worc. sauce, hot sauce & tomato
sauce. Remove chicken from grill &
thinly slice it. Add chicken to sauce &
stir to coat. Cover dough with saucy
chicken, cheeses & scallions. Bake
18 minutes until crisp. Serves 4

(recipe: foodnetwork.com)
——————————–
Dr. Pepper Meatballs

approx. 2 lb. frozen meatballs
1 (12 oz) can Dr. Pepper soda/pop
1 C. ketchup
1/2 C. brown sugar (dark or light)
2 T. apple cider vinegar
1 tsp. granulated garlic

In Dutch oven or large pot combine
all ingredients EXCEPT meatballs.
Stirring constantly, bring to boil over
medium-high heat. Carefully add
meatballs & stir to coat. Continue
to cook over medium heat until sauce
has reduce by at least half & is thick
(about 20 minutes), stirring every so
often to prevent meatballs from burning.
Serve as is or over rice, as a meal.

(recipe: southernplate.com)
———————————
Hawaiian Meatball Sliders
(oven AND crockpot recipe)

Sliders:
2 lb. lean ground beef
2 C. bread crumbs
2 eggs
1/3 C. minced onion
3 slices thick bacon (or 3 slices thin),
chopped in food processor until it’s
like a paste
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. fresh ground nutmeg
1 1/2 C. milk
=
Sandwiches:
2 pkgs. King’s Hawaiian Jalapeno rolls,
12 count
1 oz. bottle King’s Hawaiian original
BBQ sauce

In large bowl add all slider ingredients
(except milk) – knead using your hands
until well mixed. (If you find a large
piece of bacon or onion, pick them out
& discard). Add milk & knead again until
all milk is absorbed into meat mixture. Let
bowl rest 30 minutes (or refrigerate
overnight).

Preheat oven 375 degrees F.
Use about 2 heaping tablespoons of meat
mixture for every meatball – dip your hands
into ice water & gently form a meatball –
place on a cookie sheet – repeat with
remaining meat mixture. Bake 20 minutes
then check to see if they are done – internal
temperature should be 160 degrees F. If
they’re not done, bake another 5 minutes &
check again. When all meatballs are cooked,
remove from oven*. Add 1/2 bottle BBQ sauce
to crockpot; place meatballs gently over sauce.
Pour remaining bottle over balls, stirring to
gently coat. Cook on Low 4 hours.
=
Assembly:

Split 24 Kings Hawaiian Jalapeno rolls in half.
Add 1 meatball to each & cover with top of
roll. Run a small skewer through top of roll
& through meatball to bottom to keep sand-
wiches together. Makes 24

*If you are planning on freezing them, let them
cool & store in airtight freezer containers.

(recipe: restlesschipotle.com)
———————————-
Crustless Skillet Pepperoni PIzza

1 3/4 C. shredded mozzarella cheese
1/4 C. freshly grated Parmesan cheese
10 slices pepperoni
1/2 tsp. oregano
pinch red pepper flakes
1 tsp. chopped parsley
1/2 C. marinara sauce, heated (for dipping –
optional)

In a 8″ non-stick skillet over medium heat,
add mozzarella in an even layer. Top with
Parm. cheese & pepperoni – cover with a
glass lid & cook until cheese is completely
melted & edges are golden. Top with
oregano & red pepper flakes – remove from
heat. Let cool 3 minutes before sliding onto
a plate. Garnish with parsley & slice. Serve
with marinara, for dipping. Serves 1

(recipe: delish.com)
—————————————
Crockpot Creamy Ranch Bean Dip

1 (16 oz) can refried beans
1 (15.5 oz) can pinto beans, drained/
rinsed
16 oz. sour cream
3 C. shredded sharp Cheddar cheese,
divided
1 oz. pkt. ranch dressing mix

For Serving:
2 C. salsa
corn chips

Place refried beans, pinto beans, sour
cream, 1 C. cheese & ranch dressing mix
in crockpot. Stir & flatten out. (for a neater
look – use a wet paper towel to clean up
the edges of the crockpot). Sprinkle
remaining cheese & top. Cover & cook
on High 2 to 2 1/2 hours until hot &
bubbly. Serve with salsa & chips
Serves 10

(recipe: themagicalslowcooker.com)
——————————————-
(Crockpot) Tamale Dip

3/4 C. shredded Cheddar cheese
1/2 C. shredded Monterrey Jack
cheese
8 oz. cream cheese, cubed
2 cloves garlic, minced
1/2 jalapeno pepper, minced
1 (15 oz) can enchilada sauce
1 C. canned whole kernel corn, drained
1 C. shredded rotisserie chicken
1 T. chili powder
kosher salt/ground black pepper
freshly chopped cilantro (garnish)

tortilla chips – for dipping

Combine all ingredients except
cilantro in crockpot. Cover & cook
on Low 2 hours, stirring occasionally.
Season with salt/pepper to taste.
Just before serving, garnish with cilantro.
Serve with tortilla chips
Serves 8-10

(recipe: delish.com)
========================

Our weather today is dicey – when we left for
church it was 30 degrees F. with a light powdered
sugar-like snow falling. When we got out of church
it was 23 degrees and reports of 3-6 inches of snow
during the day/evening. Got a text from the pastors
saying due to weather conditions, they’re cancelling
church (nothing to do with football). I’ll miss going
to choir practice, but was NOT looking forward to
what the road conditions would be when I got out
around 7:15 p.m. (I’m not into football & neither is
my husband, so we’re not going to be watching BUT
he IS looking forward to me making Nachos for
dinner, so that’s something to look forward to!).

I also noticed driving to church that our gas prices
have dropped back down (they were $2.49/9, then
jumped to $2.64/9) now they’re back to $2.49/9
– YAY!

It’s nice to know that, for a change on a Sunday,
I get to lounge around in my comfy clothes & relax!
Hope you have a relaxing rest of the day!

Hugs;

Pammie

Football Recipes!

I’m not a fan of football but I DO know lots of people love getting together to watch (or not) and EAT! Here are some recipes I hope you can use:

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

Bacon-wrapped Water Chestnuts

2 (8 oz, ea) cans water chestnuts, drained
1 lb. lean bacon, cut in half
1 1/2 C. brown sugar
1 C. ketchup
1/4 C. soy sauce

toothpicks

Preheat oven 350 degrees F.
Soak water chestnuts in soy sauce
15 minutes, stirring a few times to
make sure they are fully coated;
remove from soy sauce (reserve
soy sauce. Wrap 1/2 strip of bacon
around each & secure with toothpicks.
Place, toothpick sides up, in a 7 X 11″
glass baking dish. Bake 25-35 minutes
until desired crispness. Remove from
dish & drain grease – place chestnuts
back in dish. In a small bowl add
ketchup & brown sugar to reserved
soy sauce -stir well to combine. Pour
sauce evenly over chestnuts to coat.
Bake an additional 20-30 minutes.

(recipe: dearcrissy.com)
——————————-

Bacon Cheddar Bites

1 C. milk
1/2 stick butter
1 C. flour
4 eggs
8 slices bacon, cooked crisp &
crumbled
1/3 C. thinly sliced scallions
1 C. shredded Cheddar cheese
3/4 tsp. salt

Preheat oven 350 degrees F.
Spray 2 baking sheets with
nonstick cooking spray. In medium
saucepan over medium heat
combine milk & butter until
butter is melted & mixture is hot.
Add flour & stir vigorously using
a wooden spoon, until mixture
forms a ball. Remove from heat;
stir in 1 egg until mixture is smooth.
Repeat with remaining eggs, adding
1 egg at a time, until thoroughly
combined. Stir in remaining
ingredients. Drop mixture by
teaspoonfuls onto prepared sheets.
Bake 15-18 minutes until puffed &
golden brown. Serve warm.
Makes 36

(recipe: mrfood.com)
——————————–

Garlic Bread Pizza Dip

2 C. shredded mozzarella cheese,
divided
1 (8 oz) pkg. cream cheese,
softened
1/2 C. ricotta cheese
1/4 C. plus 1 T. Parmesan cheese,
divided
1 T. Italian seasoning
1/2 tsp. crushed red pepper flakes
kosher salt
1 can refrigerated biscuits (like
Pillsbury Grands)
2 T. olive oil
3 cloves garlic, minced
1 T. finely chopped parsley
1/4 C. pizza or marinara sauce
1/4 C. mini pepperoni

Preheat oven 350 degrees F.
Dip:
In large bowl combine 1 1/4 C.
mozzarella, cream cheese, ricota,
1/4 C. Parmesan, Ital. seasoning
& red pepper flakes – season with
salt; stir to combine.
Half biscuits & roll into balls. Place
in a skillet in a ring. In small bowl
combine olive oil, garlic & parsley-
brush on biscuits. Place dip inside of
ring & spoon over marinara. Top
with remaining 3/4 C. mozzarella &
mini pepperoni – sprinkle top with
remaining T. Parmesan. Bake about
30 minutes until biscuits are golden &
cheese is melted. (Brush biscuits with
more olive oil halfway through, if
necessary). Blot any grease from
pepperoni; let cool 10 minutes before
serving. Serves 8

(recipe: delish.com)
—————————-
Jalapeno Popper Dip

8 oz. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1 tsp. garlic powder
10 slices chopped, cooked bacon
2 jalapeno peppers, (seeded – if you
want to cut the heat), chopped
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack
cheese
kosher salt
ground black pepper

Preheat oven 350 degrees F.
In large bowl stir cream cheese,
mayo, sour cream, garlic powder,
most of cooked bacon (reserve
some for topping), most of jalapenos
(reserve some for topping), 1 C.
Cheddar cheese & 1 C. Monterrey
Jack cheese -season with salt/pepper.
Transfer mixture to a skillet for baking
& sprinkle top with remaining bacon,
Cheddar & Monterey & jalapenos.
Bake 15 minutes until bubbly &, if
desired, broil 3 minutes to brown top.
Serves 4-6

(recipe: delish.com)
—————————–
Cheesy Caramelized Onion Dip

1/2 lb. bacon
1 T. butter
2 large onions, thinly sliced
8 oz cream cheese, softened
1 C. sour cream
1 T. Worcestershire sauce
1 tsp. garlic powder
kosher salt
ground black pepper
1 C. shredded Gruyere cheese
1 C. shredded mozzarella cheese
chopped fresh parsley (garnish)

Toasted baguette slices, for dipping

Preheat oven 350 degrees F.
In large skillet over medium heat
cook bacon until crispy; drain (reserving
1 T. grease) set aside bacon. Melt butter
in same skillet; add onions & cook until
soft & golden, about 10 minutes. In large
bowl combine cream cheese, sour cream,
Worc. sauce & garlic powder: beat, using
elec. mixer, until light & fluffy then
season with salt/pepper. Fold in cheeses,
crumbled bacon & onions. Transfer to
a small baking dish & bake until bubbly,
about 20 minutes. Garnish top with
parsley & serve warm. Serves 6

(recipe: delish.com)
——————————
Pretzel Dogs

12 hot dogs
1 pkg. pizza dough, cut into 12
1/2 inch wide strips
3 T. baking soda
1 container French’s Crispy Jalapenos,
crushed (like French’s Fried onions)
=
Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper.
Boil hot dogs in water 3 minutes; remove
& pat dry – reserve 1 C. hot dog water.
Wrap a piece of dough around each hot
dog in a spiral. In a small bowl stir baking
soda into 1 C. hot dog water. Dip each
dough-wrapped hot dog into this mixture
then roll in crushed Jalapenos. Place on
a parchment-paper lined baking sheet &
bake 10 minutes until golden brown.
Serve with mustard & ketchup. Makes 12

NOTE: poster said recipe called for 12 hot
dogs & 1 pkg. pizza dough but she was
able to use 16 hot dogs & cover them all.

(recipe: hungryhappenings.com)
———————————-
Beer-Cheese Stuffed Pretzels

Pretzels:

1/2 C. warm water
2 T. light brown sugar
2 1/4 tsp. active dry yeast (1 pkt)
1 C. beer
1/2 C. unsalted butter (8 T)
1 1/2 tsp. sea or kosher salt
4 1/2 C. flour
3 quarts water (for boiling pretzels)
2/3 C. baking soda (for boiling pretzels)
1 egg, beaten (for brushing before baking)
=
Beer Cheese:

1 lb. Cheddar cheese, cubed
1 lb. natural Swiss cheese, cubed
1 clove garlic
1 tsp. dry mustard
1-2 tsp. Worcestershire sauce
8 oz. beer
2 T. heavy cream

1 scallion, chopped
=
Pretzel Dough:
Combine water, brown sugar & yeast
in bowl of a stand mixer – mix using
dough hook until combined; let stand
5 minutes. Add melted butter, beer,
salt, flour to mixture – mix on Low
speed until combined. Increase speed
to Medium & continue kneading until
dough is smooth & begins to pull away
from sides of bowl (3-4 minutes). If dough
appears too wet, add more flour (1 T. at
a time) Remove dough from bowl, place
on a flat surface & knead into a ball using
your hands. Coat a large bowl with canola
oil – add dough & turn to coat dough with
oil. Cover using a clean towel or plastic
wrap & place in a warm spot until dough
doubles in size – about 1 hour.

Filling:
Using food processor, add cheese, garlic,
dry mustard, Worcestershire sauce, beer &
cream – blend until smooth. Place mixture
in a piping bag fit with a large circular tip.*
=
Preheat oven 425 degrees F.
Bring a large pot of water to a boil. Divide
pretzel dough into 8 equal balls I roll each
out into a rectangle (about 11 X 3″). Pipe
beer cheese in a thick line the length of each
dough piece. Starting with the opposite side,
roll dough into a log, enclosing the filling
inside. Pinch seams together & very gently
roll dough using your hands to form an even
cylinder, fully enclosing the filling. Take the
2 ends of each cylinder & form into a circle
that is overlapped by a couple inches of
cough on either side – twist the ends &
lay over the opposite side to form a pretzel
shape – press to seal. Slowly add baking soda
to boiling water; boil pretzels in water
solution, 2 at a time, for 30 seconds, splashing
tops with warmed water using a deep spoon.
Remove pretzels using a large flat slotted
spoon. Place 4 pretzels on a baking sheet;
brush tops with egg wash & season liberally
with sea salt & more grated Cheddar cheese.
Bake 15-18 minutes until pretzels are golden.
Let cool 5 minutes; sprinkle with chopped
scallions & serve. Makes 8 pretzels.

To re-heat pretzels:
Heat 15 minutes in 350 degrees F. oven

If you want a bit more beer cheese – add
a little more cream to mixture, making it
more of a dipping consistency.

(recipe: geniuskitchen.com)

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

Today is another “go to grandson’s flag
football game” day – he does really well;
he’s very fast – made several great plays.
His team won (with his pass) 18-13! YAY!
(Of course, I also get to keep the baby
amused while his brother plays – felt bad,
baby woke up with a slight fever and you
could tell he really didn’t feel quick up to
playing, so we cuddled a bit).

I noticed that gas prices went up a bit,
from $2.49/9 to $2. 64/9 – maybe they’re
thinking people will be traveling to see
the game or party??? Just a thought –

Weather-wise it’s lightly snowing (more
like powdered sugar) – temperature is
22 degrees F. (with wind chill, feels like
12 degrees F.) We were bundled up while
walking to & from the ‘dome’ (looks like
a giant inflated golf ball from the outside
but it’s nice & warm and we don’t get
snowed on, so it’s good!).

Got a call from a lady at church who’s saving
a big box of yarn for me; I told her she called
at the perfect time as a week from now I’ve
scheduled a “Yarn Swap” for my group – they
will be thrilled to get her yarn! She just wanted
to know that it would be USED – I guaranteed
her it definitely will be! (I love these opportunities
to see new-to-me yarns…as if I need more, right?)
Hehehe – yes, I have a large ‘Stash’ but it gets used
so I’m not feeling guilty at all!

Enjoy your weekend & stay warm (& healthy!);

Hugs;

Pammie

Wow – an entire WEEK’s gone by!

I guess, sometimes, I’m not quite aware of how much time goes by between posts – sorry! Now that we’ve added our oldest grandson’s Flag Football schedule to our week (on Saturdays) it’s making for very few days when something is NOT going on! When I first looked at this week’s schedule, there was only Friday open with nothing written in and then we got the very sad news that a good church friend died suddenly – viewing Friday. Life goes on and you learn to adjust but it’s hard saying goodbye, even though you know that person didn’t suffer and will be forever with the Lord. She lived a good, long life and her family will miss her greatly. This week I somehow managed to pull a muscle in my upper arm/shoulder – not exactly sure how that occurred but I’m guessing it was (here’s where I hate to admit it) either too much knitting or too much being on the computer (both which require using the upper arm muscles – computer/mouse pushing also). I ended up skipping my library knit group just because it was too painful! Spent the day reading (“Queen Victoria”) – I really like biographies/autobiographies so I managed to rest the muscles. Hope you’ve had a good week thus far – sometimes I’m really looking forward to days filled with appointments and sometimes I’m not. I picked up my new glasses and, after almost a week of wearing them, have decided to go back and ask them to see if they are TOO strong – everything seems a little out of focus – not like it’s not clear enough, almost just the opposite! Oh well- life goes on, right?

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

Fluffy S’Mores Dip

6 oz. cream cheese, softened
3/4 C. powdered sugar
1 1/2 C. Marshmallow Fluff*
4 C. heavy cream, divided
1 pkg. chocolate pudding mix
1 C. mini marshmallows (plus
more for garnish)
1 T. crushed graham crackers

graham crackers, for dipping

IN medium bowl beat cream cheese,
powdered sugar & Marshmallow
Fluff until smooth. Gradually add
2/3 C. heavy cream & beat until
fluffy – fold in mini marshmallows.
In another medium bowl beat
remaining heavy cream & pudding
mix until light & fluffy. Add both
dips to a single bowl, alternating
spoonfuls of both dips. Use a
butter knife to swirl through dips.
Top with more marshmallows &
crushed graham crackers.

*Marshmallow Fluff is a Kraft
product, sold in a jar, usually
with the pudding mixes in grocery
stores. (It’s like marshmallows
that have been melted)

(recipe: delish.com)
—————————–
Chicken Fried Steak

2 C. vegetable oil
1 1/2 lb. round steak, cut into
4 chunks/pounded out to about
3/4 inch thick
3 tsp. black pepper
2 tsp. salt
1 T. wtaer
2 large eggs, beaten with 3 T. milk
3 1/4 C. milk
2 C. flour (plus 1/4 C. more for gravy)

Heat oil in large medium cast iron
skillet. (If you haven’t pounded the meat:
place a chunk of steak between 2 large
pieces of plastic wrap – using a meat
mallet, tenderize/pound meat out from
center, until you have 3/4″ thickness. If
you want it thinner, keep pounding –
repeat with remaining meat.)
Dredge:
Add 2 C. flour to a medium casserole
dish – stir in 2 tsp. salt/1 tsp. pepper –
mix well. Dip meat into flour, lightly
coat, then dip into egg mix, then back
into flour. Set on a rack for a few minutes
until you have another one coated – repeat
with rest of meat. The oil in pan should be
around 350-375 degrees F. Carefully add
steak to skillet – fry 3-5 minutes on each
side. You will notice that the juices will
begin to sprout up while you are frying.
When you flip to fry other side, make sure
the juices run clear.
Preheat oven 225 degrees F.
Once steaks are fried place them in oven
to keep warm while you make gravy.
Gravy:
Carefully drain about 90% of oil –
reserve a bit (about 4 T.) because you
are going to brown the flour. With
remaining oil in skillet, add 1/4 C.
flour & whisk 2 minutes. Add in milk,
about 1 C. at a time, roughly every
4 minutes stir in milk/flour – continue
whisking. Season generously with
black pepper & a little salt. Taste &
adjust seasoning. Once gravy comes
to a boil, reduce heat to Low & continue
to whisk. Gravy should be thick (but not
too thick – if it’s too thick, you haven’t
whisked it enough – add a bit of water
to thin & whisk more).
Remove one of the steaks from the oven;
plate it & ladle gravy on top. Serves 4

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

Crockpot Corn Chowder w/Bacon

1 medium onion, finely chopped
1 lb. small red potatoes, cut into cubes
24 oz. frozen whole kernel corn
3 C. chicken broth
2 C. Half & Half
2 T. cornstarch
1/2 tsp. black pepper
salt, to taste
2 tsp. fresh thyme, chopped
3/4 C. cooked, crumbled bacon
1/2 C. shredded Cheddar cheese

Add onion, cubed potatoes, frzn
corn & broth to crockpot – stir.
Cover & cook on High 3-4 hours
(or Low 7-8 hours) until potatoes
are tender. In measuring cup
combine Half & Half with cornstarch;
whisk until no lumps remain – pour
into crockpot & stir. Cook on High 15
minutes. Mash part of the potatoes
for creaminess (or use an immersion
blender to puree the soup) until you
have the desired texture. Add pepper,
chopped thyme & half of crisp bacon;
stir until combined – season with salt,
to taste. Serve with remaining bacon &
shredded Cheddar cheese sprinkled
over top. Serves 8

(recipe: platedcravings.com)
———————————–
Crockpot Honey-Mustard Chicken

2-3 large boneless, skinless chicken
breasts, cut into strips
1/4 C. honey
1/2 C. spicy brown (OR) stone ground
mustard
1/4 C. orange, pineapple or apple
juice
2 T. soy sauce
2 T. cornstarch
2 T. cold water

cooked rice for 4

In a bowl mix honey, mustard,
juice & soy sauce. Place chicken
in crockpot & pour sauce over.
Cover & cook on Low 4 hours.
When chicken is done cooking,
mix cornstarch & cold water
until smooth & lump free. Quickly
stir this mixture into honey-
mustard sauce in crockpot,
stirring well to combine. Continue
cooking 2-3 minutes until sauce
has thickened.
Serve with sauce over cooked
rice.

(recipe: perdue.com)
——————————–

Cheese & Broccoli Soup

2 C. sliced fresh carrots
2 C. broccoli florets
1 C. sliced celery
1 1/2 C. chopped onion
1/2 C. butter
3/4 C. flour
1 (10.5 oz) can condensed
chicken broth, undiluted
4 C. whole milk
1/2 lb. Velveeta cheese,
cubed

In large saucepan bring 2 quarts
water to a boil. Add carrots,
broccoli & celery – cover & boil
5 minutes; drain. In same saucepan
saute onion in butter. Add flour
& stir to make a paste. Gradually
add chicken broth & milk – cook
until  mixture thickens, about
8-10 minutes. Add vegetables;
heat until tender. Add cheese;
heat until cheese is melted.
Serves 6-8 (2 quarts).

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

Cherry Bubble Breakfast Bake

1 (21 oz) can cherry pie filling
2 tsp. almond extract
2 (16.3 oz, ea) cans refrigerated
biscuits – cut in half, then cut
into thirds
1/4 C. sliced almonds
1/2 C. powdered sugar
1 T. milk

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine pie filling & almond
extract; mix well. Add biscuits &
toss until evenly coated. Spread
mixture into prepared dish evenly
& sprinkle with almonds. Bake
40-45 minutes until dough is cooked
in center. Let cool slightly. In small
bowl whisk powdered sugar & milk
until smooth – drizzle over top; serve
warm. Serves 8

(recipe: mrfood.com)

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

Our weather has been up & down – we
did get about 1 1/2 inches of snow the
other day, but now it’s mostly all melted.
Today it’s 32 degrees F. and has been varying
from sunny to really gloomy/cloudy and windy.

Gas prices have dropped a bit to $2. 49/9

Hope you are in good health and staying
warm (for those of you in cold climates!).

Hugs;

Pammie

More Appetizer recipes!

Knowing New Year’s Eve is fast approaching, I wanted to give you time to buy & prepare any appetizers you might want to make!

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

Warm Bacon/Blue Cheese Dip

8 oz. bacon, cut into small
pieces & cooked crisp
4 cloves garlic, minced
5 oz. blue cheese, room temp.
8 oz. cream cheese, room temp.
2 T. chopped fresh chives

Dippers: cut fresh veggies

Preheat oven 375 degrees F.
In a bowl combine garlic with
blue cheese, cream cheese, chives &
cooked bacon. Fill ramekins (small
oven-proof bowls) with cheese mixture.
Do not overfil. Cook 20 minutes until
you see the cheese start to melt. Serve
warm with fresh veggies. Garnish with
additional chives, if desired.
Makes 10 servings.

(recipe: realhousemoms.com)
————————–
Three Olive Topenade

1 C. kalamata olives, pitted
1 C. large green olives, pitted
1 C. California olives, pitted
1 red bell pepper, roasted/cut
into 1″ pieces
4-5 cloves garlic
1 T. parsley, loosely chopped
1 T. basil, loosely chopped
3 tsp. lemon juice
2 T. capers
5 T. olive oil

In food processor place olives,
capers, garlic & red pepper – pulse
in 1-second intervals 10-15 tiems
& scrape down sides of bowl. Add
herbs, lemon juice & olive oil – pulse
another 10 times, stopping in the
middle to scrape down the bowl
sides. You want the pieces to be
1/8″ to 1/4″ in size and you want
to see all the colors of the olives &
peppers.

(recipe: realhousemoms.com)
————————————-
Smoked Salmon Dip

8 oz. cream cheese, softened
juice from 1 lemon
2/3 oz. fresh baby dill, chopped
1 jalapeno pepper, seeded/minced
1 clove garlic, minced
1/2 lb. (about 1 C.) hot smoked
salmon (meat should be cold – hot
refers to the cooking process)
1/4 C. cooked bacon, crumbled

Dippers: crackers, crostini

In bowl of stand mixer, cream together:
cream cheese & lemon juice on High
speed several minutes until well
combined & fluffy. Scrape sides of bowl
then add dill, jalapeno & garlic – blend
until well mixed. Add salmon chunks &
bacon – mix until just combined. The
more you mix, the less salmon chunks
you will have.
Serve with crackers or crostini (or spread
on a bagel for breakfast!) Makes 2-3 C.

(recipe: selfproclaimedfoodie.com)
————————————
Spinach-Artichoke Puff Pastry
Pinwheels

1 (10 oz) pkg. frozen spinach,
thawed/excess water squeezed out
2 (6 oz, ea) jars marinated artichoke
hearts, drained
4 oz. cream cheese, room temp
1 clove garlic
1 C. Gruyere cheese, shredded (OR
substitute your favorite cheese)

1 (14 oz) pkg. puff pastry, thawed
(should contain 2 portions)
1 egg, beaten
==
Preheat oven 375 degrees F.
LIne a baking sheet with parchment
paper. In (7 C) food processor, combine
spinach, artichokes, cream cheese &
garlic – blend until smooth. Roll out
puff pastry to 10 X 10″ square (if it’s
already pre-rolled, use as is). Spread
half of filling across pastry, leaving a
1 inch strip at one end. Sprinkle with
half the cheese. Brush the 1 inch strip
with water. Starting at the end OPPOSITE
the water/strip, roll pastry up, press
gently to seal end. Brush the ‘roll’ with
beaten egg. Using a sharp knife, slice into
1/2 inch slices & arrange on a parchment-
lined baking sheet. Brush tops of slices
with more beaten egg. Bake 18-22 minutes
until lightly golden. Repeat with second
sheet of pastry & remaining ingredients.
Makes 30-35 pinwheels.

(recipe: realhousemoms.com)
———————————–
Southwestern Yogurt/Chicken
Dip
  (uses grill)

2 boneless, skinless chicken breasts
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
1 (7 oz) tub plain Greek yogurt
4 tsp. southwestern seasoning
spice blend*
1 C. canned black beans, rinsed/
drained
1 C. whole corn, drained
1 C. fresh tomatoes, diced
1/2 C. red, yellow or orange bell
pepper, diced
1/4 C. Pepperoncini peppers,
chopped (about 3 peppers)
4 scallions, chopped
1 lime, juiced (optional)
2 T. fresh cilantro, chopped-
garnish

8 oz. tortilla dipping chips
or pita chips

Heat lightly greased grill or
grill pan to medium-high heat.
Brush chicken with olive oil &
season with salt/pepper. Grill
breasts 7-8 minutes on each side.
Remove from grill & let cool 5-
10 minutes, then shred into bite-
sized pieces using a fork. In
medium bowl mix yogurt & spices.
Combine yogurt mixture with
shredded chicken, black beans,
corn, tomatoes, bell peppers,
pepperoncini & scallions. Squeeze
lime juice over (if desired) & toss
well to combine. Set aside 30
minutes to allow flavors to develop.

To serve:
Transfer dip to serving bowl & garnish
with chopped cilantro. Place bowl on
a platter & surround with tortilla or
pita chips (OR serve as individual
tortilla cups with chicken dip &
garnish with a cilantro leaf.)

Serves 6-8

*You can make your own seasoning
blend:

Mix together:
1 1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin

(recipe: perdue.com)
——————————-
Restaurant-style Queso Blanco
Dip 
(Crockpot recipe)

1 small onion, diced
1 1/2 tsp. minced garlic
1 (14.5 oz) can petite cut
diced tomatoes with jalapenos,
drained
1 (4.5 oz) can chopped green chiles,
undrained
1 C. milk
1 1/2 tsp. Mexican seasoning
1/2 tsp. coarsely ground black pepper
2 lb. white American cheese (from the
deli)

tortilla chips, for dipping

Place onion in medium microwave-
save bowl; cover loosely with heavy-
duty plastic wrap & microwave on
High 2 minutes. Combine onion,
garlic & next 5 ingredients in 4 qt.
crockpot. Tear cheese slices into
large pieces & add to crockpot,
stirring until blended. Cover & cook
on Low 2 hours (do not overcook).
Stir dip before serving; keep warm.
Serve with tortilla chips.
Makes 6 Cups

(recipe: mrfood.com)
———————————
Easy Buffalo Chicken Quesadillas

3 C. boneless/skinless chicken breast,
cooked/cubed
1/4 C. unsalted butter, melted
1/2 C. red pepper sauce
6 flour tortillas
3 C. Monterey Jack cheese (or
Mexican cheese blend) shredded

Ranch or Blue cheese salad dressing,
for dipping

In medium bowl place chicken. In
separate bowl stir melted butter &
pepper sauce until completely combined.
Pour sauce over cubed chicken & stir
to coat completely in sauce. Place large,
nonstick skillet or grill pan over medium-
low heat & allow to come to temperature.
Spray surface lightly with nonstick cooking
spray. Place 1 tortilla in skillet then
immediately add 1/2 C. shredded cheese to
cover one half of tortilla; spread 1/2 C.
buffalo chicken on top of cheese then fold
uncovered half on top of chicken/cheese.
Press down on tortilla using a spatula
to force cheese & chicken into contact
with heat, sealing top & bottom. Cook
on first side 2-3 minutes until golden
brown & crispy. Flip tortilla & cook 2-3
minutes on other side. If tortilla becomes too
brown before cheese melts, lower
temperature. Transfer cooked tortilla to
cutting board & cut into wedges. Serve
with Ranch or Blue cheese dressing for
dipping. Makes 8 quesdillas

(recipe: everydaydishes.com)
————————————
Avocado Chipotle Shrimp
(appetizer)

1 T. olive oil
1 tsp. chipotle chili powder
1 tsp. kosher salt
1/2 tsp. garlic powder
1 T. brown sugar
1/2 lb. shrimp, raw/peeled/
deveined (size 51-60)
2 T. oil
juice of half lime (reserve other
half for avocados)
2 T. cilantro, chopped
2 avocados, pitted/cubed
juice of half lime
10-12 cherry or grape tomatoes,
halved
salt/pepper, to taste

1 bag tortilla chips (Scoops)

Mix olive oil, chili powder, salt,
garlic powder & brown sugar in
medium bowl until completely
combined. Add shrimp & stir to
coat. Cover bowl with plastic wrap &
refrigerate at least 1-4 hours.
After shrimp has marinated at least
1 hour, remove from fridge & drain
any excess liquid from bowl. Place a
large skillet over medium-high heat &
add 2 T. oil. When oil is hot, carefully
add shrimp & cook 1-2 minutes per side,
depending on size of shrimp. Transfer
to medium bowl & squeeze juice of half
lime over top. Sprinkle with chopped
cilantro & stir to combine – allow to cool
slightly. In another bowl stir avocado,
lime juice & tomatoes -season with salt/
pepper, to taste. Place approx. 2 tsp.
avocado mixture into each tortilla chip
‘scoop’ & top with a shrimp. Serve
immediately. Makes 25-30 servings.

(recipe: everydaydishes.com)
————————————–
Chicken Spread with Roasted
Vegetables

1 small zucchini
2 C. broccoli florets
1/2 medium red onion, diced
large
1 red bell pepper, seeded/diced
large
2 cloves garlic, peeled
2 T. olive oil
1 tsp. kosher salt
8 oz. cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. dried basil
2 tsp. lemon juice (or red wine
vinegar)
2 boneless, skinless chicken
breasts, cooked
salt/pepper, to taste

Crackers, crostini or fresh veggies
for spreading mixture on

Preheat oven 400 degrees F.
Remove ends from zucchini & cut
in half lengthwise. Using a spoon,
remove all seeds & chop into 3/4″
pieces – place in large bowl. Add
broccoli florets, onion, bell pepper &
whole garlic cloves – drizzle with olive
oil & toss to coat. Spread vegetables
evenly on large rimmed baking sheet &
sprinkle with salt. Roast 18-22 minutes
until softened & brown around edges.
In large bowl stir cream cheese, garlic
powder, onion powder, basil & lemon
juice(or red wine vinegar). Place cooked
chicken in food processor & pulse until
very finely chopped – combine with
cream cheese mixture. Remove veggies
from oven & cool slightly then add to
food processor & pulse to desired
consistency. (You want to leave some
texture to veggies, but they still need to
be spreadable). Fold chopped veggies
into chicken mixture; season to taste
with salt/pepper. Cover & refrigerate
at least 2 hours. Remove from fridge
half hour before serving.
Serve with crackers, crostini or fresh
veggies. Makes 8 servings

(recipe: everydaydishes.com)
—————————————
Baked Rueben Dip

8 oz. cream cheese, softened
1/2 C. sour cream
1 (8 oz) can sauerkraut, rinsed/
drained & chopped
1/2 lb. deli sliced corned beef,
finely chopped
1 C. (4 oz) shredded Swiss cheese
1 T. finely chopped onion
1 T. ketchup
1 T. spicy brown mustard

Preheat oven 375 degrees F.
Spray 2 qt. casserole dish with
nonstick cooking spray. In large
bowl combine all ingredients –
mix well & spoon into prepared
dish. Bake 25-30 minutes until
bubbly & golden. Serve warm.
Serves 6

(recipe: mrfood.com)

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

I know that’s a LOT of recipes – ENJOY!!!

Hugs;

Pammie