Beautiful but chilly day!

Today is bright & sunny, but only 12 degrees F. with a slight breeze which makes you feel colder than you actually are. Been ‘out & about’ all morning (grocery shopping, getting gas and attending another knit group) – don’t remember if I mentioned that I joined another knit group which meets in our local library Weds. mornings 10-12 p.m. Lovely group (and growing) with lots to offer: patterns/ideas/tips, etc. Today another member of my knit group joined us and then ended up teaching all of us there the “Russian Join” which is a method of joining two yarn ends so that you don’t have a big knot in your project – very handy! Two of the library ladies joined my group last night, so I can easily see that this ‘attending two knit groups’ will be beneficial to lots of ladies! Also learned yesterday that our pastor’s wife is expecting a BOY in mid May, so the mint green afghan will go to her (almost done with it – a few more rows then a border & I’m done!)

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

Caramel Pecan French Toast
(4 hour or overnight recipe)

1 C. brown sugar
1/2 C. (1 stick) butter
2 T. light corn syrup
1 C. chopped pecans, divided
12 slices Italian-style (or any
thick) bread
6 eggs
2 C. milk
1 tsp. vanilla
1 tsp. cinnamon

Caramel Sauce:
1/2 C. brown sugar
1/4 C. (1/4 stick) butter
1 T. light corn syrup

In small saucepan over medium
heat, cook brown sugar, butter &
corn syrup until thickened, stirring
constantly. Pour sauce into a 9 X 13″
baking dish & sprinkle with 1/2 C.
chopped pecans. Place 6 slices
bread in dish & sprinkle with
remaining pecans – cover with
remaining bread slices. In a blender,
combine eggs, milk, vanilla & cinnamon-
pour evenly over bread. Cover &
refrigerate 4 hours or overnight.
=
Preheat oven 350 degrees F.
Bake French toast 40-45 minutes
until egg mixture is firm & golden
brown. In a small saucepan combine
Caramel Sauce ingredients; cook over
Low heat until thickened, stirring
constantly. Serve with French toast.
Serves 8

(recipe: mrfood.com)
————————-

Baked Chicken ChimiChangas

2 1/2 C. cooked, shredded chicken
breast
1 C. salsa
1 small onion, chopped
3/4 tsp. ground cumin
1/2 tsp. dried oregano
6 (10 inch) flour tortillas
3/4 C. shredded Cheddar cheese
1 C. chicken broth
2 tsp. chicken bouillon granules
1/8 tsp. black pepper
1/4 C. flour
1 C. Half & Half
1 (4 oz) can chopped green chilies

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a skillet
simmer chicken, salsa, onion, cumin &
oregano until heated through & most
of liquid has evaporated. Place 1/2
cup mixture down middle of each
tortilla; top with 2 T. cheese. Fold
sides & ends over filling & roll up.
Place, seam sides down, in prepared
dish. Bake, uncovered, 15 minutes
until lightly browned. In a saucepan,
heat broth, bouillon & pepper until
bouillon is dissolved. Combine flour
& cream until smooth; stir into broth.
Bring to boil; cook & stir 2 minutes
until thickened. Stir in chilies & heat
through.
To serve:
Cut chimichangas in half; spoon sauce
over top. Serves 6

(recipe: tasteofhome.com)
———————————

Crockpot Shepherd’s Pie

1 1/2 – 2 lb. beef chuck roast or
stew meat, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 C. frozen peas
1 C. frozen corn
1/3 C. Guinness beer
3 T. tomato paste
2 T. Worcestershire sauce
1 T. corn starch
2 tsp. whole grain mustard
1 tsp. beef granules
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper
===========
5 C. mashed potatoes (prepared)
1 C. shredded sharp Cheddar cheese

In nonstick skillet cook onions 5-6
minutes until soft; place in crockpot.
Add beef & all remaining ingredients
(except mashed potatoes & cheese) in
crockpot – season with salt/pepper &
stir well. Wipe down insides of crockpot
with a paper towel then spread mashed
potatoes over top of beef mixture to the
sides of crockpot to seal ingredients. Place
a long piece of paper towel over opening
of crockpot & cover with lid (to absort
steam). Cook on High 4-5 hours or Low
8-10 hours.
When ready to serve, sprinkle cheese over
top of potatoes & cover with lid 5 minutes
to melt cheese. Serve hot. Serves 8

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

Winter Rice

2 T. butter or margarine
2 C. chopped onion
1 C. long-grain or whole-grain
rice, uncooked
2 C. chicken broth
1/4 C. mayonnaise
1/2 C. grated Parmesan cheese
1/4 tsp. white pepper

In large skillet over medium heat,
melt butter; saute onion 5 minutes.
Add rice & continue to saute 7-10
minutes until rice begins to brown.
Stir in remaining ingredients & reduce
heat to Low; cover & simmer 20-25
minutes until rice is tender & mixture
is creamy. Serves 8

(recipe: mrfood.com)
———————————–
20-Minute Sesame Chicken &
Broccoli
(underlined items you might
not have on hand)

2 T. vegetable oil
1 lb. boneless skinless chicken
thighs, cut into strips
1 bunch fresh broccoli, cut into
florets
3 green onions, thinly sliced
1 T. grated ginger
3 cloves garlic, minced
2 T. soy sauce
2 T. rice vinegar
1 tsp. toasted sesame oil
2 T. oyster sauce
1 T. cornstarch
1/4 C. water

Cooked white or brown rice
to serve 4

In medium bowl whisk soy sauce,
rice vinegar, sesame oil, oyster
sauce & cornstarch. Add oil to
large wok or skillet over high heat.
Add chicken & cook until golden
brown, about 8-10 minutes. Add
broccoli, green onions, ginger &
garlic – cook 3 minutes, stirring
frequently. Pour Soy Sauce mixture
on top of ingredients in wok/skillet
& stir. Add water & stir until mixture
has thickened, about 1 minute.
Serve over cooked rice. Serves 4

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

Crockpot Clam Chowder

1/2 lb. bacon, diced
3 (6.5 oz, ea) cans clams, not drained
1 yellow onion, chopped
4 Yukon Gold potatoes, peeled/diced
2 ribs celery, diced
2 cloves garlic minced
2 C. water
1 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. dried thyme
2 C. Half & Half
2 tsp. cornstarch

In large skillet on medium-high, cook
bacon until crisp-remove from pan.*
Add to crockpot:half bacon, clams, onion,
potatoes, celery, garlic, water, salt/pepper
& thyme – stir. Cover & cook on Low 7
hours (refrigerate remaining bacon until
ready to serve with soup). In a measuring
cup add Half & Half with cornstarch &
whisk to combine. Add mixture to crockpot
& stir. Cook on High 30 minutes. Serve
with remaining bacon sprinkled over top.**
Serves 8

*Poster sometimes cooks potatoes & onion
in bacon grease before adding to crockpot.

**You might want to heat the bacon slightly
before sprinkling it on top since it will be
cold from fridge.

(recipe: dinnerthendessert.com)
———————————

Lemon Blossoms
(mini cupcakes)

1 (18.5 oz) box yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 C. vegetable oil

Glaze;
4 C. powdered sugar
1/3 C. fresh lemon juice
zest of 1 lemon
3 T. vegetable oil
3 T. water

Preheat oven 350 degrees F.
Spray miniature muffin cups with
nonstick cooking spray. In large
bowl combine cake mix, dry pudding
mix, eggs & oil – blend well using
elec. mixer until smooth, about 2
minutes (batter will be thick). Pour a
small amount of batter into tins,
filling half full*. Bake 12 minutes.**
Turn out baked muffins onto a tea
towel.
Glaze:
Prepare while cupcakes bake. In large
bowl combine powdered sugar, lemon
juice, zest, oil & 3 T. water – mix with
a spoon until smooth. Using your
fingers, dip each into glaze while
still warm, covering as much of each
cake as possible (OR spoon glaze over
warm cakes, turning to completely
coat). Place on wire rack with
waxed paper underneath to catch
any drips. Let glaze set thoroughly,
about 1 hour, before storing in
containers with tight-fitting lids.

*Poster said a small cookie scoop
works well for making them uniform
size

**IF you make a large batch, be sure
to reverse muffin tins mid-way through
baking times to insure uniform baking.
Poster notes they come out of tins
better if you cook them a little past the
golden brown stage, making the cakes
more firm.

(recipe: cookandbliss.com)

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

The past few days have been a bit of a scramble –
babysat yesterday 10:15 – 5:15 (over my usual
time; son got stuck on the expressway in bumper-
to-bumper traffic), then Knit Night. Also – amidst
the many things going on, youngest son moved
back in. He went for a job interview earlier today,
really hoping this works – he needs a good, steady
job.

Tonight is my Special Needs group – first time we’ve
been able to meet since the FIRST week in December!
Our weather has just not been cooperating! I have a
HUGE pile of things to drag with me tonight (the
Christmas presents for the various leaders & lots of
other ‘stuff’) – one good thing: WE don’t have to teach
tonight! Once a month we have a visiting missionary
come & teach our group so we, the leaders, can have
a Business Meeting. (because of all the delayed events,
we’re also cramming our Birthday Night into tonight –
crazy/busy but the kids will love it!).

Hope you are able to stay healthy and warm –
Spring is (eventually) coming! Hang in there!

Hugs;

Pammie

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Getting Closer to the New Year…

With the New Year fast approaching, I thought I’d post more appetizer & dip recipes for you.

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

4 Ingredient Cheese Ball

24 oz. cream cheese, softened,
(3 pkgs)
1 jar Kraft Roka Blue Cheese
Spread
1 jar Kraft Old English cheese
spread (or American cheese spread)
2 tsp. Worcestershire sauce
sliced almonds (or walnuts, pecans,
etc.)

assorted crackers, for dipping

In large bowl using elec. mixer, beat
all ingredients (except nuts) until
smooth. Place a large piece of
plastic wrap in a small bowl &
scoop cheese mixture into wrap.
Using the plastic wrap, shape
cheese mixture into a ball.
Refrigerate 1/2 hour. Remove
ball from fridge & take off
plastic wrap. Place sliced almonds
on a plate (or pie plate) & roll
cheese ball in nuts to coat. Place
ball on a serving plate & serve
with assorted crackers. Makes
1 ball.

(recipe: myrecipemagic.com)
—————————-
3-Ingredient Nacho Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (16 oz) jar salsa (your choice)
1 (8 oz) pkg. shredded 4-Cheese
Mexican blend cheese

corn chips – for dipping

Optional toppings for serving:
diced avocado,
sliced olives, cherry tomatoes
cut in half, chopped green onions

Preheat oven 350 degrees F.
Spread cream cheese evenly in
bottom of a medium baking dish*.
Pour salsa over top & spread to
cover the cream cheese. Sprinkle
shredded cheese on top. Bake
15-20 minutes until hot & bubbly.
Garnish with optional toppings
shredded cheese on top. Serve
with corn chips for dipping.
Serves 10

* poster used deep dish pie plate
(recipe: theseasonedmom.com)
—————————-
4-ingredient Chicken Taquitos
(appetizers)

10 (6 inch) soft flour tortillas
1 C. cooked, finely diced chicken
1 C. (Sargento) 4-Cheese Mexican
shredded cheese
1/3 C. salsa or taco sauce

Optional garnishes:
salsa, guacamole, sour cream,
sliced black or green olives,
sliced green onion

Preheat oven 400 degrees F.
In large bowl stir chicken, cheese &
salsa. Divide chicken mixture evenly
down the side of each tortilla. Roll
up tortilla & place on foil-lined
baking sheet; repeat with rest of
ingredients. Spray tops of taquitos
with nonstick cooking spray (to
help them brown & crisp in oven).
Bake 15-20 minutes until crispy.
Makes 10

(recipe: theseasonedmom.com)
————————–
Crockpot Chicken Nachos
(appetizer)

1 (1 oz) pkt. taco seasoning mix
2 lb. boneless, skinless chicken
breasts
1 (16 oz) jar salsa
8 oz. tortilla chips
2 C. shredded Cheddar cheese

Additional toppings:
sliced black olives, sliced green
onions, guacamole, sliced avocado,
sour cream, salsa, chopped jalapeno
peppers

Spray insides of crockpot with
nonstick cooking spray. Place
chicken in bottom of crockpot;
sprinkle with taco seasoning &
pour salsa on top. Cover & cook
on High 2-3 hours (or Low 6-8
hours). When chicken is done,
using 2 forks – shred chicken &
return to crockpot. Keep chicken
warm in crockpot until ready to
serve with nachos. Place tortilla
chips on a large serving platter.
Spoon hot, shredded chicken over
chips & top with shredded cheese.
(Cheese will melt from heat of
chicken – OR you can place the
nachos under the broiler for
a few minutes to get the cheese
crispy & browned on top).
Garnish with additional toppings
of your choice. Serves 8

(recipe: theseasonedmom.com)
————————–
Southwestern Egg Rolls
(appetizer)

1 C. finely diced, cooked chicken
2 tsp. taco seasoning mix
1/4 C. whole kernel corn
1/4 C. black beans, rinsed/drained
4 T. salsa (plus additional, for
dipping)
4-Cheese Mexican blend shredded
cheese (about 1/3 C.)
8 egg roll wrappers*

garnish: sliced green onion

Dipping: salsa, sour cream,
guacamole

Preheat oven 425 degrees F.
LIne a baking sheet with foil &
spray with nonstick cooking spray.
In large bowl mix chicken, taco
seasoning, corn, beans & salsa.
Spoon about 2 T. mixture on
bottom third of one egg roll
wrapper; top with about 1 tsp.
cheese. Fold sides toward
center & roll tightly. (Keep
the remaining wrappers covered
with a damp paper towel until
ready to use to prevent drying
out.) Place egg roll, seam-side
down on baking sheet – repeat
with remaining wrappers. Spray
tops of egg rolls with nonstick
cooking spray (helps them turn
golden brown & crispy). Bake
10-15 minutes until lightly
browned. Makes 8
Recipe can be doubled.

*You can find egg roll wrappers
in most grocery stores in the
fresh vegetable section.

(recipe: theseasonedmom.com)
——————————-
Pepperoni Pizza Sliders
(appetizers)

12 slider buns (or Hawaiian
rolls, sliced)
3/4 to 1 C. pizza or pasta sauce
1 (6 oz) pkg. pepperoni slices
1 (8 oz) pkg. fresh mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 C. butter, melted
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking
spray. Cut slider/buns in half &
place bottoms in prepared dish.
Spread pizza/pasta sauce on
bun bottoms. Top each with
pepperoni slices using as
many as you like. Slice
mozzarella into 12 slices &
place 1 slice on each bottom;
replace bun tops on sliders.
In small bowl combine Parmesan,
melted butter, garlic powder,
basil & oregano – mix & spread
over tops of rolls. Cover with
foil & bake 25 minutes. Remove
foil & bake 5 more minutes.
Serve immediately.
Makes 12 sliders

(recipe: julieseatsandtreats.com)
——————————
Creamy Mushroom Tartlets
(appetizers)

1 T. butter or margarine
1 (8 oz) pkg. fresh mushrooms,
finely chopped
1/2 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1/4 C. grated Parmesan cheese
1 (8 oz) tube refrigerated crescent
dinner rolls
2 tsp. finely chopped fresh parsley

Preheat oven 350 degrees F.
Melt butter in large nonstick
skillet on medium heat. Add
mushrooms; cook 5 minutes
until tender, stirring frequently.
Add cream cheese spread &
Parmesan; cook & stir 1 minutes
until cream cheese melts. Remove
from heat. Unroll dough into 2
long rectangles; firmly press
perforations & seams together
to seal. Cut each rectangle into
12 squares. Place 1 square in
each of 24 mini muffin cups
with corners of squares extending
over rims of cups. Firmly press
dough onto bottom & up side of
each cup. Spoon about 1 1/2 tsp.
mushroom mixture in each cup.
Bake 10-12 minutes until golden
brown. Sprinkle tops with parsley.
Cool in pan 5 minutes before
serving. Makes 12 servings.

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

I had great plans of going to KMart for
some SALE shopping today but woke
up to more snow on the ground – sigh.
We’ll see about the shopping – hopefully
the roads will clear up a little. My middle
son will be having his 29th birthday
January 4th, so I’d like to see if I can
find a few things for him. THIS son is
one that loves lots of things but also
is happy with things he NEEDS. We
helped him out with a little bill paying
for his Christmas gift (that’s what he
asked for) but also gave him SOCKS,
which he needed. (I love this son for
his honesty – he opened the socks &
said: “I really need underwear…” so
guess what he’s getting for part of
his birthday presents! He also REALLY
needs gloves & a snow brush/scraper.
Both younger sons seem to lose those
items EVERY winter – sigh. (the snow
brush I have in my car is a good 30+
years old and still works just fine! I even
use it to brush stuff off the floor of my
car during the non-winter months – it’s
really held up!

Not much going on around here lately –
I cooked a half ham yesterday, just so
we’d have meat to go with all the leftover
sides that are still in our fridge! (and, it
makes great sandwiches, too!). Looking
at some (new to me) knit patterns to
start another ‘needy’ scarf – I have tons
of yarn so knitting scarves makes sense
in the winter. I LOVE my knitting – I
don’t knit for me – I knit for charity
simply because I can knit all the patterns
I like AND THEN GIVE THEM AWAY! To
me, it’s a win/win situation.

Hope you are staying nice & warm (and
healthy)!  Don’t know about you, but
my scale is registering more pounds
than I’d like right now – almost time
to start working on losing some weight-
again!

Hugs;

Pammie

The calm after the holiday

Here in Michigan we’re digging out, again, from all the snow we got the last week or so. First we got EIGHT inches in one day, then Christmas Day we got a good 4 inches more. NOW we’re into the ‘deep freeze’ – it’s not snowing but it’s REALLY cold! Today at around 8:30 a.m. it was -4 (and that’s not counting the wind chill factor). It’s kind of one of those “don’t go out unless you HAVE to!” things. The roads are clear – now – so driving is better but you’d better wear LOTS of layers of clothing/coats/jackets/hats/scarves/gloves-mittens, etc. I babysat yesterday from 10 a.m. – 4:45 p.m. but needed to get gas first; let’s just say I was very glad to have a heavy coat with a hood so that I could pull the hood up over my hat – pumping gas on a very cold, windy day is not recommended; from the weather report, it’s going to be COLD all week. (looking at my cell phone, it just says COLD for each day, so you know it’s not your regular temperatures.)

This is the week I always feel ‘out of sorts’ – it’s not a regular week day, it’s not exactly a holiday; you kind of forget which ‘day’ it is without the ‘usual’ activities (for me it seems strange not having a Knit Night OR my special needs group). Cooking is really not needed as we plow through the leftovers (not complaining, mind you). I plan on finishing the knit  ‘young girls white & pink scarf’ I started last week, another needy donation thing.

One more photo from Christmas; you’ll note the baby has pink ‘goo’ smeared all over him (that’s my Pink Fluff dessert they decided to let him try). This photo was taken just before he had a quick bath & bed, so for him, it was the end of a VERY busy day.

He had on a really cute one-piece outfit that made him look like he was wearing a tuxedo!

===========

With New Year’s Eve festivities approaching, I thought I’d post appetizers & dips for those of you who are having parties

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

Sausage & Cheese Dip

1 lb. breakfast sausage
8 oz. Velveeta cheese, cubed
1 (8 oz) pkg cream cheese, cubed
1 1/2 C. sour cream
1 C. shredded cheese (your choice)
2 tsp. Worcestershire sauce
1/4 C. sliced green onions
1/4 tsp. curry powder (optional)
1/4 tsp. Creole or Cajun seasoning,
to taste (optional)
1/2 tsp. garlic powder
2 tsp. dried minced onion
2 tsp. dried parsley
===
Assorted crackers, chips or mixed
raw vegetables for dipping

Preheat oven 350 degrees F.
Brown sausage in an oven-safe
skillet or casserole dish; drain &
return sausage to skillet. Add cheeses
& cook over Low heat, stirring often,
until cheese has melted. Blend in
remaining ingredients; taste &
adjust to your liking. Bake, uncovered,
30-40 minutes until heated through &
bubbly around edges. Serve warm with
suggested dippers. Serves 4-6

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

Ham & Cheese Pinwheels

1 tube refrigerated pizza dough*
3/4 lb. ham, sliced very thin
8 oz. Swiss cheese, sliced very thin
8 T. butter, melted
2 T. brown sugar
1 T. Dijon mustard
2 T. poppy seeds**
1 T. chopped parsley (optional)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Unroll dough into large
rectangle about 13″ X 8″. Layer ham on
top of dough to cover it completely; layer
cheese in same fashion over ham. Starting
at one long end, tightly roll up dough, jelly
roll style, pinching the end to seal. Cut the
loaf crosswise into 12 equal pieces & arrange
on prepared dish. Whisk butter, brown sugar,
mustard & poppy seeds together & pour
evenly over rolls. Bake 25-30 minutes until
golden brown. Sprinkle top with parsley,
if desired. Makes 12 pinwheels.
Rolls can be stored, unbaked, up to 24
hours refrigerated, covered with foil, before
baking.

*You can substitute pizza dough with crescent
rolls, using 1 1/2 tubes (8 oz, ea)

**You can substitute sesame seeds for poppy
seeds

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

Chicken Zucchini Poppers

2 C. zucchini, grated (skins on),
about 2 small
1 lb. ground chicken
1/4 yellow onion, finely minced
1 jalapeno pepper, seeded/finely
minced (optional)
1 clove garlic, minced
1 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
2 T. Parmesan cheese, grated

Preheat oven 425 degrees F.
Spray baking sheet with nonstick
cooking spray. Mix zucchini, chicken,
onion, jalapeno, garlic, salt, paprika
& pepper until combined. Scoop
heaping tablespoons of mixture onto
prepared sheet, spacing at least 1 inch
apart. Bake 18-20 minutes until centers
are firm. Remove from oven, move oven
rack to top position; set oven to Broil.
Sprinkle tops of poppers with Parmesan
cheese. Broil poppers until tops are
light brown & crispy. Makes 36
Serve alone or with your favorite dipping
sauce.

(recipe: everydaydishes.com)
——————————-
Bacon Deviled Eggs

1 dozen large eggs
4 slices bacon
2 T. mayonnaise
2 tsp. Dijon mustard
1 1/2 tsp. white wine vinegar
1 tsp. dill pickle relish
salt, to taste
black pepper, to taste
scallions, chopped – garnish

Place eggs in large pot & add
water to cover eggs by at least
an inch. Bring water to full,
rolling boil; set timer for 2 minutes.
After pot has been at a full boil for
2 minutes, remove from heat &
place on cool part of stove – reset
timer for 10 minutes. At 10 minutes
carefully drain hot water & cover eggs
with cold water until they are cool
enough to peel – peel eggs. Rinse
peeled eggs under cold water to remove
any shell. Cook bacon over medium heat
until crispy, turning halfway through.
Drain on paper towels & cool – reserve
drippings for filling. Cut each hard boiled
egg in half lengthwise; remove yolks to
small bowl (reserve whites for filling).
Place cooked yolks in a bowl & mash
well with a fork; add mayonnaise, bacon
drippings, mustard, vinegar & pickle
relish – stir until combined. Season with
salt/pepper & spoon or pipe filling into
reserved egg white halves. Crumble bacon
into large pieces & stick bits of bacon on
top of each egg half; sprinkle with chopped
scallions, if using. Makes 24

(recipe: everydaydishes.com)
———————————
Honey Teriyaki Chicken Wings

Wings:
4-5 lb. chicken wings, rinsed/dried
salt/pepper
2 1/2 tsp. baking powder

Sauce:
1 C. soy sauce
1/2 C. orange juice
juice of 1 lemon
1 T. garlic, minced
2 T. fresh grated ginger
1/2 C. honey
3 T. rice vinegar
1/4 C. brown sugar
1/2 tsp. red pepper flakes
1/4 C. water
2 T. cornstarch
sesame seeds – garnish

Preheat oven 375 degrees F.
Place oven rack in center of oven.
Spray baking sheet with nonstick
cooking spray. (if you are making
5 lb. wings, you will need 2 sheets).
Do not over crowd wings on pan or
they won’t become crispy. You can
place a wire cooling rack on sheet
to enhance crispness. In large bowl
place wings; lightly salt & pepper.
Sprinkle baking powder over wings,
tossing to lightly dust each wing –
place on prepared sheet. Space
wings as far apart as possible; bake
45-55 minutes, turning once or
twice during cooking time. (NOTE:
each time you turn the wings, spoon
off any liquid that accumulates on
bottom of pan – this helps wings
develop a crispier texture.
In medium saucepan add soy sauce,
orange juice, lemon juice, garlic,
ginger, honey vinegar, brown sugar &
red pepper flakes – cook over medium
heat – bring to full rolling boil then
reduce heat to medium-low & simmer
sauce 8-9 minutes to reduce & thicken.
In small bowl stir water & cornstarch.
Remove sauce from heat momentarily-
whisk in cornstarch mixture & stir until
completely combined – return pan to heat.
Turn heat to medium & bring to boil.
Reduce heat to Low & simmer 1 minute.
Remove sauce from heat & cover.
When wings are cooked through & crispy,
transfer to a large bowl & toss desired
amount of sauce with them. You can also
spoon sauce over wings directly in pan
if desired. Reserve extra sauce for dipping.
Transfer coated wings back to baking
sheet & return to oven 8-10 minutes until
glaze becomes dark & sticky. Remove from
oven & spoon a little sauce from pan onto
wings for extra flavor. Sprinkle tops with
sesame seeds & allow wings to cool a
few minutes before serving. Serves 12

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

Cranberry-Eggnog Muffins

2 C. flour
3/4 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 large egg
1 C. eggnog
1/4 C. butter, melted
3/4 C. whole-berry cranberry
sauce

Preheat oven 400 degrees F.
Grease or line with paper
liners 12 muffin cups.
In large bowl whisk first 5
ingredients. In another bowl
whisk egg, eggnog & melted
butter until blended – add to
flour mixture & stir just until
moistened. Spoon 1 T. batter
in bottom of each cup. Drop
1 tsp. cranberry sauce into
center of each & top with
remaining batter & cranberry
sauce. Cut through batter with
a knife to swirl. Bake 15-18
minutes until a toothpick
inserted into center of muffin
comes out clean. Cool 5
minutes on a rack before
removing from pan to cool.
Serve warm. Makes 12 muffins

(recipe: tasteofhome.com)
===================

I’m sure there will be more dips &
appetizer recipes in the next few days
so, hopefully, you’ll find something you
like!

Enjoy these next few days before more
holiday activities (if you’re partying on
New Years). Remember to STAY HEALTHY
(if you can) and take a break/relax a bit
just to re-charge your energy!

Hugs;

Pammie

and a WONDERFUL TIME was had by all!

The image is a little dark, but we got (almost) the entire family! From left: My husband, next to him our oldest son, in front of him is baby’s Grandma #2, behind her is me, in front of me is oldest grandson’s Grandma & her husband, then oldest grandson (11 1/2), seated is other (baby) grandpa #2 and the baby’s Momma (baby was sleeping). Our middle son & his girlfriend were working, youngest son wasn’t feeling well – but we got ALMOST everyone in the photo!

We had food galore! Oldest son (the chef) also made a boatload of Lobster Mac & cheese (first time I’ve had that) plus lots of other foods too numerous to mention/list. Let’s just say no one went home hungry!

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

Apple Cobbler Shortbread Squares

Crust:
1 stick butter
1/4 C. granulated sugar
1 tsp. vanilla
1 C. flour
1/4 tsp. salt

Filling:
3 large apples, peeled/cored/
thinly sliced
3 T. granulated sugar
2 T. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Topping:
1 C. light brown sugar
3/4 C. flour
6 T. butter, softened

Preheat oven 300 degrees F.
Spray 8 X 8″ baking dish with
nonstick cooking spray. In medium
bowl beat 1 stick butter, 1/4 C. sugar
& vanilla until creamy. Add 1 C. flour,
1/4 tsp. salt – mix well. Press mixture
evenly into baking dish. Bake 15 minutes.

Filling:
In large bowl combine filling ingredients;
mix until apples are evenly coated.

Topping:
Mix ingredients until crumbly; sprinkle
half over crust.

Increase oven temperature
to 350 degrees.

Place apple mixture in even layer over
crust; sprinkle with remaining topping.
Bake 30-35 minutes until a toothpick
inserted in center comes out clean.
Let cool 2 hours then refrigerate 2 hours.
Cut into bars – serves 12

(recipe: mrfood.com)
———————————

Leftovers – Egg Rolls

6 egg roll wrappers*
1 C. leftover cooked turkey,
shredded
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/2 C. leftover gravy (for dipping)

Place an egg roll wrapper on a clean
surface – lay it out so that it forms
a triangle in front of you.  Spread a
thin layer of cranberries on, then
add a few T. mashed potatoes, stuffing
& turkey. Fold up bottom point &
tightly fold in sides. Gently roll, then
seal fold using a few drops of water
on edges; repeat with remaining
leftovers.
In large skillet over medium heat,
heat oil (it should reach 1 inch up
sides of pan) until it starts to bubble.
Add egg rolls & fry until golden,
1 minute per side. Transfer to a
paper towel-lined plate to cool
slightly. Serve with heated gravy.
Makes 6

*can find them in the produce
section of grocery store

(recipe: Facebook)
—————————–
Leftover Turkey Pot Pie

3 t. olive oil
3/4 C. diced onion
1 1/4 C. diced carrots
3/4 C. sliced celery
3 T. flour
3 C. chicken broth
2 1/2 C. chopped, cooked turkey
1 1/4 C. frozen peas
salt/pepper, to taste

Topping:
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk

Preheat oven 400 degrees F.
In large pot over medium heat
heat oil until shimmering. Saute
onion, carrots, celery until
softened. Stir in flour until no
lumps remain. Add about 1/4 C.
broth & stir until a thick sauce
forms. Add remaining broth &
bring to boil. Reduce heat to a
simmer & allow to simmer until
thickened, about 10 minutes.
Turn off heat & stir in turkey/peas;
season with salt/pepper. In separate
small bowl beat egg & milk – pour into
flour & stir to combine. (it should be
a sticky dough). Drop dough, 2-3
T. each, on top of turkey mixture.
Bake 17-19 minutes until topping
is golden brown.

(recipe: iamhomesteader.com)
————————————-
Crockpot Chicken & Stuffing
Casserole

3 large carrots, peeled/sliced
1 (12 oz) bag frozen broccoli florets
(about 4 C.)
1 1/2 lb. boneless skinless chicken
thighs or breasts
1 (10.75 oz) can cream of mushroom
soup
1 (10.75 oz) can cream of chicken soup
1/4 C. water
3 1/2 C. (about 7.5 oz) dry herb-seasoned
stuffing mix
1/3 C. butter, melted

Spray insides of crockpot with nonstick
cooking spray. Place carrots & broccoli
on bottom. Season chicken with salt/
pepper & place on top of vegetables.
In medium bowl whisk soups & water –
pour over chicken. Sprinkle dry stuffing
mix on top of chicken & drizzle with
melted butter. Cover & cook on Low
6-8 hours (or High 3-4 hours).
Serves 8

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

Tropical Fruit Salad

4 kiwis, peeled/sliced
3 navel oranges, peeled/sliced &
cut in half
2 mangos, peeled/cubed
1 pineapple, cut into bite-sized
chunks
2 C. seedless red grapes
1/2 C. sour cream
2 T. honey
1 tsp. orange zest

Combine fruits in a large bowl &
spoon onto a serving platter. Mix
remaining ingredients until blended;
drizzle mixture over fruit just before
serving. Serves 10 (1 C. each)

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

Double-Pork Hash

5 slices bacon, (thick-cut)
1 (8 oz) boneless ham steak,
cut into 1/2 inch cubes
1 small onion, chopped
1/2 C. red bell pepper, seeded/
diced (1/2 inch)
1 (20 oz) bag refrigerated hash
brown potatoes
salt/black pepper, to taste

IN large skillet over medium heat
cook bacon, turning once, until
crisp (about 8 minutes). Transfer
to paper towels to cool/crumble.
Pour fat from skillet into a small
bowl (you should have about 5 T. ;
add vegetable oil, if needed to achieve
5 T. Return 3 T. bacon fat to skillet –
over medium heat add ham & cook,
stirring occasionally, until beginning to
brown, about 2 minutes. Add onion &
red pepper, cook, stirring occasionally,
until onion is golden, about 7 minutes.
Add hash brown potatoes; cook until
underside is mostly golden, about 7
minutes. Drizzle remaining 2 T. bacon
fat over hash. Using a metal spatula,
turn hash over in sections. Continue
cooking, stirring occasionally, until
hash is completely golden brown, about
5 minutes. Sprinkle with crumbled
bacon & season with salt/pepper.
Serve hot. Serves 6

(recipe: Smithfield)
—————————-

Sweet Potato Turkey Patties

1 lb. ground turkey
1 clove garlic
1 T. maple syrup
1/4 C. chopped chives
1/4 tsp. crushed red pepper flakes
1 tsp. poultry seasoning
salt/pepper – to taste
2 C. grated sweet potato
2 T. olive oil

In food processor add turkey, garlic,
maple syrup, chives, red pepper flakes,
poultry seasoning, salt/pepper – process
until combined then transfer to large
bowl. Add grated sweet potato to bowl
& fold into turkey mixture until well
combined. In large skillet heat olive
oil over medium-high heat. Once hot,
form mixture into patties & place in
skillet. Cook 2-3 minutes per side. Add
a splash of water to skillet, cover &
cook another 5 minutes to help cook
thoroughly without burning outside of
patties. Remove cover, let liquid cook off;
transfer patties to a paper towel-lined plate
to drain.

(recipe: runningtothekitchen.com)
———————————–
Turkey Tetrazzini

half of (16 oz) box spaghetti noodles
3 T. butter, divided
2 C. cooked turkey, chopped
1 C. mushrooms, sliced
1 onion, chopped
salt/pepper
1 (10 oz) can cream of mushroom
soup
1 C. milk
1/2 tsp. poultry seasoning
1/8 tsp dry mustard
1 C. sharp Cheddar cheese, shredded
1 C. mozzarella cheese, shredded
1 T. Parmesan cheese, shredded
1/2 tsp. dried parsley

Preheat oven 350 degrees F.
Cook spaghetti noodles accordg.
to pkg directions; drain & place in
a 3 quart casserole dish that has
been sprayed with nonstick
cooking spray (OR you can use a
7 X 11″ pan). Add 1 T. butter to
noodles & toss to melt butter.
Heat a large skillet & melt 2 T.
butter in skillet; once melted,
add mushrooms & onion (salt &
pepper a bit). Saute over medium
high heat until onions are translucent.
Add soup & milk – whisk to combine.
Add poultry seasoning & dry mustard –
stir to combine. Add 1 C. Cheddar
cheese & stir in – once melted, remove
pan from heat. Sprinkle chopped turkey
over noodles in dish. Pour soup mixture
over turkey, sprinkle with 1 C. mozzarella
cheese & 1 T. Parm. cheese on top of
sauce. Sprinkle dried parsley on top &
bake 30 minutes until cheese is melted &
sides are bubbly. Serves 6

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

Crockpot Double Chocolate Cake

1 (2 layer) chocolate cake mix
1 (3.9 oz) pkg. chocolate instant
pudding mix
1 C. sour cream
1 C. water
2/3 C. oil
4 eggs
1 1/2 pkgs. (4 oz, ea) semi-sweet
chocolate (6 oz) chopped
1 C. Cool Whip, thawed

Mix dry cake mix & pudding mix
in a large bowl using whisk until
blended. Add next 4 ingredients;
mix well & stir in chopped chocolate.
Spray insides of crockpot with
nonstick spray & pour mixture in.
Cover & cook on Low 4-5 hours
(or High 3 – 3 1/2 hours) until top
surface of cake has no wet spots
& cake begins to pull away from
sides of crockpot. Serve warm
with Cool Whip topping. Serves 16

(recipe: Kraft recipes)

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

Yesterday was a day filled with LOTS of action:
husband & I struggled for HOURS getting the
foods prepared to take to oldest son’s house –
Christmas Eve my (wonderful – NOT!) back went
‘out’ again, so standing was very painful but we
managed to work around it: I sat while cutting
up potatoes (husband peeled – for mashed pots).
We did our best to make oldest son’s sudden change
in ‘eating time’ from 2 p.m. to 1 p.m. but several
small disasters lost us some time, so we didn’t get there
until around 1:30 – oh well . . . Green Bean casserole
decided to overflow all over inside of microwave
(where I’d put it to speed up the cooking time), corn
casserole took longer to cook than usual – stuff like
that. Oh – and then there was the WEATHER! The
temps were hovering at 19 degrees F. and it began
to snow MORE! Driving was very slow and treacherous-
his street was almost impassable, but we made it!
It snowed while we were there, probably another 1-2
inches – it’s supposed to be VERY cold all week (right
now NOAH National weather service is saying it’s
2 degrees F. outside with wind chill making it feel
like -13 degrees F! (the HIGHEST temp this week is
Friday at 16 degrees F. so not to thrilled with that,
but HEY! What can ya do?  I’m babysitting tomorrow,
hopefully only 10:15 – 3:30, but we’ll see. Baby got
TONS of toys so I’m sure he will be very amused while
playing with all of them.

Wanted to share with you my most precious presents;
Oldest son & his girlfriend had these photos blown up
& framed on canvas (each is about 1 1/2 feet square):

Bottom photo was Thanksgiving, 2017 (I didn’t know my son was taking the photo!)

To sum it all up – we had a WONDERFUL Christmas!

Hoping you were able to enjoy your
holiday. It’s not the presents under
the tree that counts – it’s who’s
IN YOUR HEART!

Hugs;

Pammie

Christmas Eve, 2017

And so it’s Christmas Eve – this day started out with church & singing in the choir. Our choir director and his lovely wife (who is also our accompanist) are in another state for the holidays SOooooooo we did something we have never done before – we sang to a CD of the music. I must say – it took a bit of work as most are not used to that idea, but after practicing, we actually nailed it in the final performance so I was happy (as, I’m sure, was our assistant director!). During church I got a text from middle son asking if he & his girlfriend could take my husband & I out for lunch (as their Christmas gift to us) – so we went to a nearby Middle Eastern restaurant (girlfriend is Vegan & son is getting there). This was my second try at that type of food and I did my best NOT to let them know I really didn’t like ANYTHING I’d ordered – I DID try, though! Not my idea of a good idea; I had Garlic Almond Ghallaba with chicken: “Assorted sautéed vegetables and your choice of meat blended together with rice, almonds & garlic”; it also came with more roasted (BIG CHUNKS) veggies: green pepper, carrots, zucchini, onion. If nothing else, it was filling (I told my husband he gets ALL of my ‘takeout/leftovers’ – I’m really not interested). BUT…it’s the thought that counts, right? (son & girlfriend were really enjoying their foods).

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

(A few last minute recipes – just in case you might need them)

Caramelized Onion Dip

2 T. unsalted butter
2 T. olive oil
3 lb. yellow onions, cut in
half lengthwise & crosswise
into 1/4″ slices
2 T. brown sugar
salt/black pepper
1/4 C. red wine vinegar
3 dashes hot sauce (optional)
1 (8 oz) pkg. cream cheese, softened
1 C. (8 oz) sour cream

chopped chives – garnish (optional)

Heat butter & oil in heavy medium
saucepan over medium-high heat.
Add onions & sugar – cook, stirring
constantly, until soft & golden, about
15-20 minutes. Season with salt/pepper.
Stir in vinegar & simmer until mixture is
dry. Add hot sauce (if using). Remove from
heat & allow to cool slightly.
Mix cream cheese until smooth in large
bowl. Fold in sour cream & caramelized
onions – season with salt/pepper. Garnish
with chives, if using.
Can be eaten warm or chilled.
Makes 2 Cups

(recipe: foodnetwork.com)
————————–
Pretzel-ring Beer Cheese Dip

1 1/2 C. shredded Cheddar cheese,
plus more for sprinkling
1/2 C. shredded mozzarella cheese
8 oz. cream cheese, softened
1 1/2 tsp. Dijon mustard
2 T. chopped chives (more for
garnish)
2 tsp. garlic powder
1/4 C. beer (suggested: Guinness)
ground black pepper
2 T. baking soda
1 can Pillsbury Grands! biscuits
egg wash (1 egg + 1 T. water, mixed)
coarse salt, for sprinkling

Preheat oven 350 degrees F.

Dip:
In large bowl combine cheeses,
cream cheese, mustard, chives,
garlic powder & beer- season with
salt/pepper.

Pretzels:
In small saucepan bring 2 C. water
& baking soda to a boil. Reduce to
a simmer. Cut each biscuit in half &
roll into a ball then cut an X slice
across top of each ball. Drop into
simmering water & cook 1 minute.
Remove using a slotted spoon –
transfer to a cast-iron skillet
forming a ring around skillet. Brush
biscuits with egg wash & sprinkle
tops with coarse salt. Transfer
cheese dip to center of skillet &
smooth top. Sprinkle top of dip
with more Cheddar cheese. Bake
until biscuits are golden & dip
is warmed through, 33-35 minutes.
Garnish with chopped chives & serve.
Serves 6

(recipe: delish.com)
——————————————-
Cheesy Cauliflower/Bacon Dip

4 C. small cauliflower florets
(about 1/2 large head)
1/2 C. water
4 slices bacon
1/2 C. finely chopped yellow onions
1 (8 oz) pkg. cream cheese, cubed
1 tsp. hot pepper sauce
3/4 C. mayonnaise
1 (8 oz) pkg. (Kraft) shredded Italian
5-cheese blend, divided
1 T. sliced green onions

Preheat oven 350 degrees F.
In food processor, process cauliflower
until pea-sized pieces. Place in large
microwaveable bowl & stir in water.
Microwave on High 3 minutes; stir.
(goal is crisp-tender). If necessary,
continue microwaving 2 minutes until
any larger cauliflower pieces are crisp-
tender; drain. Cook bacon in medium
skillet on medium heat until crisp;
remove to paper towel-lined plate.
Discard all but 1 T. drippings. Add
onions to drippings; cook 3-4 minutes
until crisp-tender, stirring frequently.
Add cream cheese & hot sauce; cook &
stir 2-3 minutes until cream cheese is
completely melted & well blended. Stir
in cauliflower, mayo & 1 1/2 C. cheese;
smooth top. Crumble bacon; sprinkle
over dip & top with remaining shredded
cheese. Bake 25-30 minutes until dip
is heated through & top is brown;
sprinkle top with green onions &
serve. Makes 32 (2 T. each) servings.

(recipe: kraftrecipes.com)
——————————

Crockpot Garlic Mashed Potatoes

5 lb. red potatoes, peeled/cut
into chunks
3 cloves garlic
salt/pepper
1 tsp. chicken bouillon granules
1 C. water
8 T. butter, divided
1/3 C. sour cream
1/2 C. milk

Place garlic cloves in a small square of
foil; wrap foil up like a Hershey kiss
candy. Place peeled/chopped potatoes
into crockpot & season well with salt/
pepper. Place foil/garlic packet into
potatoes. Place chicken bouillon granules
into a large 2-Cup measuring cup & stir in
1 C. warm water until dissolved – pour over
potatoes. Cut 4 T. butter into small pieces
& place in random spots over potatoes.
Cover & cook on High 4 hours or Low
7-8 (depending on how fast your crockpot
cooks).
When potatoes are fork-tender, remove foil
packet; open it – smash garlic with a fork &
add half of it back into crockpot. (If you want
more garlic taste, add more after everything
is mixed together – best to start with a little).
Pour 1/2 C. milk, 4 T. butter & 1/3 C. sour
cream into crockpot & mix, using elec. mixer
until all is smooth. You can add more milk
if they are too thick. Taste & add more salt/
pepper/garlic, if needed. Serves 10-12

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

Cranberry-Orange Cake

1 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 C. granulated sugar
3 large eggs
zest of 1 orange – (about 1 T.)
juice of an orange
1/2 C. butter
2 T. sugar
1 1/2 C. fresh cranberries

Icing:
1 C. powdered sugar
2-3 T. milk/water or orange
juice

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Sprinkle 2 T. sugar in
bottom of sprayed pan. Sprinkle
1/4 C. cranberries on top of sugar.
Cream butter & sugar until sugar
turns a lemon color, about 4-5
minutes. Add eggs, one at a time,
mix until incorporated. Add orange
juice & zest, then sour cream. When
fully incorporated, add flour, salt &
baking powder – mix well. Stir in
remaining 1 1/4 C. cranberries; pour
into prepared pan & bake 50-55
minutes until a toothpick inserted
near center comes out clean. Let
stand 5 minutes after removing
from oven. Invert cake onto a wire
rack to cool.
Mix glaze ingredients & spread on
top & sides of cake. Serve.

(recipe: allrecipes.com)
———————————

Chocolate Churro Dip

1 tube refrigerated biscuit dough
4 T. unsalted butter, melted
1 1/2 C. cinnamon sugar
2 C. Nutella (chocolate-hazelnut
spread)

Preheat oven 350 degrees F.
Spray an oven-safe 10″ skillet
with nonstick cooking spray. Cut
each biscuit in half & roll into
balls. Dunk each ball in melted
butter then roll in cinnamon-sugar.
Place around the perimeter of the
skillet to form a ring. Biscuit
pieces should be touching. Pour/
scoop Nutella into center of skillet
& bake 25 minutes until biscuits
are golden & cooked through. Let
stand 10 minutes before serving.
Serve warm. Serves 6

(recipe: delish.com)
———————————
Salted Caramel Apple Crumble

Caramel Sauce:
1 C. sugar
1/4 C. water
1 tsp. sea salt
3/4 C. heavy cream
3 T. butter
1 tsp. vanilla

Crumble:
1 C. flour
1/3 C. brown sugar
1/3 C. granulated sugar
6 T. softened butter
1/2 tsp. salt
4 Granny Smith apples, peeled/
cored/sliced
2 T. lemon juice
2 T. butter
1/4 tsp. salt

Caramel Sauce:
Heat sugar & water in small
saucepan on medium heat to
melt sugar. Continue cooking &
swirling sugar until it turns an
amber color. Whisk in sea salt &
heavy cream (mixture will bubble
up violently, briefly). Continue
whisking until sauce is smooth.
Stir in butter & vanilla.

Crumble:
Combine all crumble ingredients using
an elec. mixer. Mixture will be crumbly
but stay together when squeezed. Place
sliced apples in a bowl with lemon juice.
Cook apples in a large cast iron skillet
over medium-low heat in butter to draw
out moisture. Sprinkle with salt to draw
out all moisture possible. Drain & place
back in skillet. (about 5-7 minutes cooking
time). Pour 3/4 of prepared caramel
sauce into apples & gently stir. Top with
crumble topping & bake 20 minutes.
Serve with remaining caramel sauce.
Serves 6

(recipe: yummly.com)
==================

Weather-wise, our temps. dropped severely –
it’s now 19 degrees and snowing. We’re supposed
to get 1-3 inches; while we were at the restaurant
it was coming down a LOT. Going home was pretty
slippery  – SO glad we only live about 7 minutes
away AND don’t have to go out again today/tonight!

All I have left to ‘do’ is wrap presents and (maybe)
put together the 2 casseroles together & refrigerate
overnight (easy day!).

Stay warm, SAFE and remember to relax a bit in
between ‘adventures’!

Hugs;

Pammie

Getting Closer . . .

Got a few more decorations up yesterday (not many) and still no tree – it will come. Hope you are getting the last minute things done you hoped you would/could. Still struggling with lack of energy and tomorrow I babysit – really hoping it’s ONLY 10:15 a.m. – 3:30! Learned yesterday that youngest son is going to be able to join us for Christmas dinner – YAY! In going over all the various canned/boxed foods I bought for the various dishes for Christmas dinner I discovered I missed a good 5-7 cans green beans for the Green Bean Casserole! Got to thinking about it (after searching all over and in my car) – I remembered getting into a good 15 minute conversation with one of the older men that works at one of the grocery stores I frequent – and, said conversation was just when I was trying to decide how many cans of green beans to buy. Guess the ‘conversation/distraction’ was enough to cause me to totally forget to buy them! UGH! Well, I ‘was’ kind of planning on going out for a short trip to the drug store (I’m searching for something I SHOULD have bought a few weeks ago when I saw them) – wanted to buy one of those really big Hershey’s Kisses for the baby’s Mom (just a little something ‘extra’, but it seems they are sold out in places I go). Have fully decided I’m NOT going to WalMart, KMart or Meijers, even IF they have them – too tired, still, to battle crowds – might just ‘go without.’ These past few days of realizing I’m NOT as healthy as I’d hoped brings back a saying my good friend Mary (Momma) shared with me:

What I have   –          is enough
What I am      –          is enough
What I do       –          is enough
What I’ve achieved – is enough

I’ve notice, through the years, that EVERY Christmas I do the same thing: buy presents that I think are nice/heartfelt/something the person receiving them will enjoy THEN, when it comes REALLY CLOSE to the actual day-I begin to doubt if it’s ENOUGH. That’s NOT a good thing – hence, why Mary’s saying really hits home. I just have to re-read the saying and APPLY IT! (Have you ever had that situation?)

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

Pie Crust Pinwheel Cinnamon
Cookies

2 pie crusts (store bought or homemade)
2/3 C. sugar (option: mix half white & half
brown)
1/2 C. (1 stick) unsalted butter, melted
2 to 2 1/2 T. cinnamon

Preheat oven 350 degrees F.
Line 1-2 baking sheets with parchment
paper. In small bowl combine sugar(s)
& cinnamon. Roll pie crusts on on a clean,
lightly floured surface & roll each out into
a large rectangle. Brush melted butter over
dough, then evenly sprinkle cinnamon/sugar
mixture on top. Starting with long end, roll
dough over itself to create a long log. Cut
log into 1-inch rounds then transfer to sheets.
Bake 8-10 minutes until cookies are light
golden. Remove from oven & let cool 2 minutes
before transferring to a wire rack to cool
completely. Makes approx. 2 dozen

(recipe: 12tomatoes.com)
———————————-

Chicken Cordon Bleu Crescent Rolls
(appetizer)

1 tube refrigerated crescent rolls
8 slices Swiss cheese
8 slices deli ham
2 chicken breasts, cooked/sliced thinly
1 tsp. Italian seasoning
2 T. honey
2 T. Dijon mustard

Preheat oven 375 degrees F.
Spray a pie pan (or 9″ baking pan) with
nonstick cooking spray. Remove rolls
from pkg; lay out in long rectangle –
pinch seams together well. Sprinkle
Italian seasoning on. Layer: Swiss
cheese, then ham then chicken breast.
Roll up like a cinnamon roll & cut into
8-10 rolls/rounds. Place rolls on pie pan
& bake 18-20 minutes until golden brown.
Mix honey & Dijon & serve in a small
bowl as a dip. Makes 4 servings

(recipe: momontimeout.com)
————————————-
Sausage Cream Cheese Crescents

16 oz. bulk sausage, cooked/crumbled
8 oz. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese

Preheat oven 375 degrees F.
In large bowl combine cooked
sausage, cream cheese & Cheddar
cheese. Separate rolls into triangles;
cut each triangle in half, lengthwise.
Scoop a heaping tablespoon meat
mixture onto each roll & roll up.
Place on cookie sheets & bake about
15 minutes until golden brown.

(recipe: easyrecipesly.com)
—————————————-
Ham & Swiss Rolls (appetizer)

1/4 C. Dijon mustard
1 onion, minced
1 C. butter, melted
4 oz. Swiss cheese, shredded
2 T. poppy seeds
1 T. Worcestershire sauce
4 pkgs. small dinner rolls
1 lb. shaved deli ham

Preheat oven 325 degrees F.
Combine mustard, onion, butter,
cheese, poppy seeds & Worc.
sauce in small bowl. Using a
serrated knife, slice an entire
pkg. of rolls in half horizontally.
Spread bottom half of rolls with
1/4 of mustard mixture, top with
1/4 lb. ham & replace top bun.
Place rolls on a sheet pan lined
with foil – repeat with remaining
rolls & ingredients. Bake 20-30
minutes until thoroughly heated.

(recipe: gooseberrypatch.com)
—————————
Artichoke/Garlic/Herb Cream
Cheese Spread

1 (6 oz) jar marinated artichokes,
drained/chopped*
8 oz. cream cheese
3/4 tsp. dried garlic
1/2 tsp. chopped chives
1/2 tsp. chopped dill weed
1/2 tsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. dried red & green pepper
flakes (optional)
1/4 tsp. onion powder
1/8 tsp. white pepper

Chop artichokes in blender or food
processor. Combine all ingredients
in medium bowl & chill several hours.
Serve with toasted bread, pita chips
or crackers. Makes 1 1/2 C.

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

Creamy Broccoli-Bacon Bake

6 C. small broccoli florets
2 carrots, sliced
1 (8 oz) tub (Kraft) Philadelphia
cream cheese spread
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. shredded Cheddar cheese
4 slices bacon, cooked/chopped

Preheat oven 425 degrees F.
In large saucepan filled with
boiling water add broccoli &
carrots – cook 2-3 minutes until
crisp-tender. Drain, reserving
1/4 C. cooking water. Mix next
3 ingredients in a bowl until
blended. Return cooked vegs.
to saucepan; add cream cheese
spread & onion – stir until
veggies are evenly coated with
sauce, adding reserved cooking
water, if necessary, for desired
consistency. Spray a 2-qt.
casserole dish with nonstick
cooking spray & spoon mixture
into dish. Top with shredded
cheese & bacon – cover with foil.
Bake 25 minutes until heated
through – uncover for last 5
minutes of cooking time.
Serves 8 (1/2 C. each)

(recipe: kraftrecipes.com)
————————-

Crockpot Taco Casserole

1 lb. ground beef or turkey
2 T. taco seasoning
1 (13.75 oz) can cream of chicken
soup
1 (10.5 oz) can Ro*Tel tomatoes
(diced tomatoes w/green chilies)
1 (14 oz) can black beans, drained/
rinsed
1 C. frozen corn
1 1/2 C. shredded cheese (poster
uses sharp Cheddar & mozzarella,
mixed)

Toppings:
Tortilla chips
sour cream
cilantro
sliced avocado

Spray insides of crockpot with
nonstick cooking spray. In a
large skillet brown meat; drain
& add taco seasoning. Add
soup, Ro*Tel, beans & corn –
stir well & pour into crockpot.
Sprinkle top with cheese. Cover
& cook on Low 2-3 hours.
Serve with desired toppings.
Serves 4-6

NOTE: This recipe can also be
made in the oven:
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Mix ingredients together (after
cooking meat) & pour into
prepared dish. Bake 30 minutes.

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

Chicken Gnocchi Soup

1 medium onion, chopped
2 large carrots, peeled/grated
4 stalks celery, chopped
6 cloves garlic, peeled/chopped
2-3 T. olive oil
1 rotisserie chicken plus 1 C.
reserved broth from bottom of container
7 C. water
8 chicken bouillon cubes
1 (16 oz) pkg. Potato Gnocchi
(Gnocchi are Italian dumplings &
can usually be found in grocery stores
by the dried pastas – might also be
found in the frozen sections)
4 C. Half & Half
1 1/2/ C. spinach, chopped
1 tsp. thyme
1/8 tsp. nutmeg
1 T. sugar
1/4 C. cold water
5 T. cornstarch
salt/pepper
2 T. butter

Heat a large soup pot over medium-
high heat & heat oil. When oil is hot,
add chopped veggies – cook over
medium-high heat, stirring occasionally
5-8 minutes until onions are translucent.
Remove skin from chicken & meat from
bones – chop meat. Pour broth from
chicken container & 7 C. hot water into
pot; add chicken bouillon cubes & stir;
add chopped chicken & bring to boil.
Pour gnocchi into boiling pot & return
to boil. Cook 3-4 minutes – gnocchi will
be cooked through when they float to
top of broth. Add spinach, Half & Half,
thyme, nutmeg, sugar & 2 T. butter to
pot, stir & bring to boil.
In small bowl combine 1/4 C. cold water
& 5 T. cornstarch – mix well & pour into
pot. Bring soup to boil while stirring – it
will thicken as it reaches a boil. Season
with salt/pepper & serve. Serves 12

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

Strawberry/Banana Cheesecake
Salad

1 (8 oz)  pkg. cream cheese, softened
16 oz. vanilla yogurt
1 (8 oz) tub Cool Whip, thawed
1 (3.5 oz) pkg. cheesecake-flavored
instant pudding or pie filling mix
1/2 bag miniature marshmallows
3 pints strawberries, cleaned/sliced
4 bananas, sliced
1 container raspberries (optional)

In large bowl mix cream cheese, yogurt,
pudding mix & Cool Whip until creamy.
Stir in marshmallows/fold in fruit.
Garnish top of bowl with additional
fruit, if desired. Refrigerate 1 hour.

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

2/3 C. evaporated milk
1/2 of a 12 oz. pkg. semisweet
chocolate morsels
2 T. butter
1 C. sugar
2 T. flour
2 large eggs
2 tsp. vanilla
3/4 tsp. salt
1 C. chopped pecans

1 (unbaked) pie crust

fresh whipped cream, for
serving
=
Preheat oven 375 degrees F.
Place first 3 ingredients in a
microwave-safe bowl & heat
on High 1 to 1 1/2 minutes
until melted & smooth, whisking
at 30 second intervals. Whisk
sugar & flour into chocolate
mixture; add eggs, 1 at a time,
whisking just until blended after
each addition. Whisk in vanilla &
salt; stir in pecans. Pour mixture
into pie shell & bake 35-40 minutes
until set. Cool 10 minutes before
serving.
Serve with fresh whipped cream.

(recipe: americantimesfood.com)

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

Have a great day – and TRY to stay healthy!

Hugs;

Pammie

Everything Old is New Again!

Today started out with me attempting to bring down more Christmas decorations; spotted some boxes I hadn’t gone through and Lo & Behold! There was a tiny tree decorated with  miniature ornaments I’d made a good 15 years ago that I’d totally forgotten! Also ‘found’ the rest of the clear plastic window ‘stickers’ (snowflakes, Christmas themes, etc.) – I’d already put up enough of those, but nice to know where the old ones are – now! I’m doing my best to ‘keep on – keeping on’ while still struggling with the ends of this cold thing – I find I’m pretty exhausted most days so today I just told myself: “Self: enough is enough! Do just these things and NO MORE! GO REST!” Yesterday was crazy – up really early to drive to the other church (1/2 hr) to pick up the special needs group newsletters, drive back to son’s house to babysit 10:15 to 3:30, go home & rest a few, then Knit Night 6:30 – 9 p.m. (then home to collapse!). Today was getting up early to fold, address, stuff all the newsletters, stop at Walgreen’s to get stamps (NO WAY I was standing in line at the Post Office THIS close to Christmas!). Turns out they had exactly TWO books of stamps at Walgreen’s – SCORE! just what I needed. Got to the drive through/outdoors mailboxes at the Post Office and BOTH of them were overflowing with mail – no way I’m putting our newsletters in there only to have them fall out, so I went inside & put them in the ‘inside’ mail slot (having worked at that location back in 1969, I KNOW that that particular slot gets picked up BEFORE the outside boxes do) – mailing complete. The presents are all purchased,  most of the stocking stuffers are there, most of the house decorating is done. That leaves (TOMORROW – I’m putting it off for today – resting) baking 4 loaves of breads & delivering them to the neighbors and (MAYBE) putting up a tree. Husband & I both agreed – this year it’s just going to be the small fiber-optic tree in the dining room – that’s ENOUGH for us! Getting old is no fun, but getting sick at the busiest time of the year really sucks…enough of my complaining…(sorry)

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

Crispy Ginger Cookies

2 1/3 C. flour
2 tsp. ground ginger
1/2 tsp. ground allspice
1 tsp. cinnamon
1/4 tsp. ground cloves
2 tsp. baking soda
scant 1/4 tsp. salt
pinch fresh ground black pepper
1 C. granulated sugar, divided
1/2 C. packed light brown sugar
1 C. (2 sticks) unsalted butter,
softened but still cool
1 large egg
1/3 C. molasses

In medium bowl whisk flour, ginger,
allspice, cinnamon, cloves baking soda,
salt & pepper. Using elec. mixer, beat
1/2 C. gran. sugar, brown sugar & butter
until light & fluffy, 3-5 minutes, scraping
sides of bowl as necessary. Add egg &
beat about 20 seconds; scrape down bowl
sides. Add molasses – mix well & scrape
sides again. Add dry ingredients then mix
on Low speed just until incorporated. Do
not over mix. (Dough will be very soft;
refrigerate at least 1 hour – or until firm
enough to roll out).

Preheat oven 350 degrees F.
Place oven rack in middle of oven;
line a baking sheet with parchment paper.
Place remaining 1/2 C. gran. sugar in a shallow
bowl. Form dough into 1-inch balls & roll in
sugar to coat – place on prepared sheet about
2 inches apart (they will spread). Flatten tops
slightly with your fingers. Bake 10-14 minutes
until set & golden on outside & slightly soft on
the inside. (as they bake they will puff up, then
flatten). Do not remove from oven until they are
flat). Let cookies cool in sheet a few minutes then
transfer to wire rack to cool completely. Refrigerate
dough between batches, as needed, to maintain
a soft (but not wet) consistency. Cookies will keep
several days in airtight container. Makes 36 cookies

(recipe: onceuponachef.com)
———————————
Chocolate Peanut Butter Pie

Crust:
4 oz. semisweet chocolate*, chopped
4 T. unsalted butter, cut into tablespoons
8 oz. (Nabisco) chocolate wafers – about
32 cookies from a 9-oz. pkg), finely ground
using a food processor to make 2 C. crumbs

Peanut Butter Filling:
8 oz. cream cheese, room temp
1 C. smooth peanut butter
1 C. sugar
2 tsp. vanilla
1 C. cold heavy cream

Topping:
4 oz. semisweet chocolate*, chopped
1/2 C. heavy cream
1/4 C. salted, roasted peanuts, chopped

Preheat oven 375 degrees F.

Crust:
In medium glass bowl combine chocolate &
butter – microwave on High in 20-second
intervals until just melted. Stir well then stir
in cookie crumbs. Press mixture evenly over
bottom & up rim of a 10-inch tart pan with
removable bottom
. Make sure to not make
the crust too thick in any one spot, especially
around the rim. Keep it thin throughout or it
will come out too hard. Bake crust 10 minutes
then cool on a rack.

Peanut Butter Filling:
In large bowl using elec. mixer, beat cream
cheese with peanut butter, sugar & vanilla until
blended. In another large bowl, using elec.
mixer, whip chilled cream until firm. Fold
one-third whipped cream into peanut butter
mixture to loosen it, then fold in remaining
whipped cream. Spoon filling into cooled crust,
smoothing the surface. Refrigerate, uncovered,
1 hour.

Topping:
In medium glass bowl combine chocolate with
heavy cream – microwave on High in 20-second
intervals until chocolate is just melted & cream is
hot. Stir until blended, then cool to barely warm,
stirring occasionally. Spread over chilled peanut
butter filling & sprinkle chopped peanuts around
edges of pie. Chill, uncovered, 3 more hours.

To Serve:
Carefully remove rim from pan by gently pressing
upwards on bottom while holding the rim in place.
(If using a springform pan, run a thin knife around
crust to loosen it, the remove springform ring). Use
a sharp knife to cut the pie into wedges. Run the
knife under hot water & dry it between each cut.
Serve chilled or slightly cooler than room temp.

* Poster uses the best quality, such as Ghirardelli
chocolate

NOTE: Pie can be made a day ahead then covered &
refrigerated until ready to serve.

(recipe: onceuponachef.com)
—————————————————

Cream Cheese Sausage Balls

1 lb. hot sausage, uncooked (or
any sausage you prefer)
8 oz. cream cheese, softened
3/4 C. Bisquick (baking mix)
4 oz. Cheddar cheese, shredded

Preheat oven 375 degrees F.
In large bowl mix all ingredients
until well combined; roll into 1-inch
balls. Place on baking sheets
& bake 20-25 minutes until brown.
Makes about 24 balls.

NOTE: can be made ahead & frozen.
If baking frozen, add a few minutes
to the total cooking time.

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

Bacon/Ranch/Walnut Cheeseball

2 (8 oz, ea) pkgs. cream cheese,
room temp (leave on counter at
least 1 hour before mixing)
1/8 C. plus 1/8 C. walnuts, chopped
1 (1 oz) pkg. dry Ranch dressing mix
1/4 C. fresh chives, chopped
2 tsp. dried parsley
1/2 C. shredded Cheddar cheese
1 (2.8 oz) pkg. pre-made real bacon bits

Using elec. mixer in large bowl cream
cream cheese until creamy. Add dry
ranch mix & parsley, blend. Add 1/8 C.
walnuts – blend in; blend in chopped
chives. Add Chedd. cheese & stir, while
scraping sides of bowl, creating a ball.
Place a sheet of plastic wrap on counter
& sprinkle remaining 1/8 C. nuts on sheet.
Sprinkle entire pkg. of bacon bits on sheet.
Roll cheese ball in bacon bits/nuts until it’s
completely covered. Wrap ball in plastic
wrap & shape into a round ball; place in
fridge 2 hours. Remove from fridge when
ready to eat – allow 1 hour to soften.
Serve with crackers, crostini, French bread
chunks, pretzels, etc. for dipping.

(recipe: backtomysouthernroots.com)
———————————–
Creamy Jalapeno Dip

1 C. mayonnaise
1/3 C. buttermilk
1/3 C. sour cream
1 (4 oz) can chopped jalapenos
(cut this in half if you don’t like spicy)
1 (4 oz) can chopped green chilies
1/3 C. chopped cilantro
1 (1 oz) pkg. dry ranch dressing mix
1/2 tsp. minced garlic

Place all ingredients in a blender or
food processor – process until smooth.
Refrigerate any leftovers.

(recipe: whoneedsacape.com)
————————————

Southern Smothered Pork Chops
(crockpot)

4 center-cut pork chops
1/4 C. flour
3/4 tsp. poultry seasoning
1/2 tsp. salt
2 T. olive oil
1 1/2 C. chicken or beef broth
1 medium onion, chopped

Suggested ‘sides’:
cooked mashed potatoes (for 4)
cooked rice or noodles (for 4)

Pour flour, poultry seasoning &
salt in zip-lock bag – shake to mix.
Add chops & shake until lightly
coated. Heat heavy skillet large
enough to hold all chops over
medium-high heat. Add oil &
heat until it shimmers. Place
chops in pan & saute 2-3 minutes
per side until golden brown. Remove
chops from pan & add 2 T. flour
mixture from bag to skillet; stir a
few seconds to cook flour. Add
about 1 C. broth & cook, stirring,
to lift any browned bits from pan.
Add remaining broth & turn off
heat. (Reserve remaining flour
mixture for later).
Place onion in bottom of crockpot &
lay chops on top. Pour liquids from
pan over chops. Cover & cook on
High 2 hours. Remove about 1 C.
of liquids from crockpot into a
small bowl; stir in remaining flour
mixture from bag & mix until
completely smooth. Return this
mixture to crockpot, stirring to mix.
Cover & cook 30-45 minutes more.
Serves 4

(suggested sides: mashed potatoes or
cooked noodles or rice)

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

Loaded Scalloped Potatoes

5 lb. baking potatoes, sliced
1/4 C. olive oil
1/2 T. kosher salt
1/2 tsp. black pepper
1 C. shredded sharp Cheddar cheese
1/4 C. Ranch salad dressing (liquid)
1/4 C. salsa – your choice of heat
6 slices cooked bacon, chopped
1/2 T. fresh chopped parsley

Preheat oven 400 degrees F.
Place potatoes in a 12″ cast
iron skillet OR 9 X 13″ baking dish
& coat in olive oil, salt/pepper –
fold in shredded cheese. Bake
60 minutes until browned on top
& tender.
Mix Ranch dressing & salsa in
small bowl until combined. Once
potatoes are done cooking, evenly
drizzle salsa/ranch on top &
sprinkle top with chopped bacon &
parsley. Serve hot. Serves 15

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

Crockpot Candybar Dip

1 (12 oz) pkg. milk chocolate chips
1 (7 oz) jar marshmallow creme
25 caramels, unwrapped
1/2 C. heavy cream
6 fun-size Milky Way candy bars

Spray a small crockpot with nonstick
spray. Place all ingredients in pot, cover
& cook on Low 1 1/2 – 2 hours until
melted & smooth. Serve warm.
Makes 3 cups

Suggested Dippers:
chocolate or vanilla cookies
pretzel sticks
brownie bites
pound cake cubes
graham crackers

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

 Tiramisu Cheesecake Dessert

1 (12 oz) pkg. vanilla wafers
5 tsp. instant coffee granules, divided
3 T. hot water, divided
4 (8 oz, ea) pkgs. cream cheese, softened
1 C. sugar
1 C. (8 oz) sour cream
4 large eggs, lightly beaten
1 C. Cool Whip, thawed
1 T. baking cocoa

Preheat oven 325 degrees F.
Layer half of wafers in greased 9 X 13″
baking dish. In small bowl dissolve 2 tsp.
coffee in 2 T. hot water; brush 1 T. mixture
over wafers. In large bowl beat cream
cheese & sugar until smooth; beat in
sour cream. Add eggs, beating at Low
speed just until blended. Remove half
of filling to another bowl. Dissolve
remaining coffee granules in remaining
hot water & stir into one portion filling –
spread over wafers. Layer remaining wafers
over top, brush with remaining dissolved
coffee granules & spread with remaining
filling. Bake 40-45 minutes until center is
almost set. Cool on wire rack 10 minutes.
Loosen sides from dish with a knife. Cool
1 hour longer. Refrigerate overnight,
covering when completely cooled.
To serve, spread with Cool Whip & dust
with baking cocoa. Makes 12 servings.

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

Crockpot Brown Sugar Carrots
(also OVEN & stovetop methods)

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

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

Crockpot Cranberry Pork Loin

1 (3-4 lb) pork loin
1 (14 oz) can whole cranberry sauce
1 (1 oz) pkg. onion soup mix

In small bowl mix cranberry sauce &
soup mix, stir until combined. Place
pork loin in crockpot & pour cranberry
mixture on top. Cover & cook on Low
7 hours without opening lid during
cooking time.
Slice & serve with sauce.
Serves 8

(recipe: themagicalslowcooker.com)

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

Hoping that you are all in good health and
fairly ‘ready’ for the holidays. Sharing my oldest
son’s little family (he also has an 11 yr old son
who’s not in this photo)

 

Stay healthy!

Hugs;

Pammie

I’m Happy- getting things done!

Thought this was a clever idea-made with candy canes!

Well, I’m ‘back to normal’ (that means no more sitting around in my jammies doing nothing!). First thing this morning found me attempting to locate an order on Amazon (oldest grandson’s main gift) – yes, they shipped it – NO (even thought they say yes) it’s NOT here! Received the other item that was in the order but not the one I really wanted. Took me a good 5 minutes of rooting around their site to find out just WHERE to look to get some action on locating said item! Ended up on Amazon Chat with a nice gentleman named Orlando who researched it then offered to send me a replacement  (YAY!) AND it will be here TOMORROW! I was concerned because it’s a toy that’s just new this year; very interesting technology: it’s called a 3Doodler Start 3D writing pen (& accessories). Basically it’s kind of like a fat pen that has thin plastic ‘cartridges’ by which you can draw anything in 3D – like drawing an UPRIGHT house! I thought he would find it interesting (he’s 11 1/2). Think of it almost like a glue gun (except it doesn’t get hot) – it extrudes liquid plastic in a thin line which you can use to draw UPRIGHT with! (Hope he likes it).

Was going out today & noticed our gas prices have jumped from $2.39/9 (last night) to $2.79/9 today – WOW! Good thing I was able to redeem my Kroger Fuel Points – got my gas for $2.15/9! Score!

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

Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

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

Cranberry/Almond Cheese Ball

1 (8 oz) pkg. cream cheese, softened
4 oz. sharp white Cheddar cheese,
grated
2/3 C. dried cranberries
3 green onions, thinly sliced
1 (6 oz) pkg. whole almonds (poster
uses Blue Diamond Smokehouse flavor)

Combine first 4 ingredients in medium
bowl, stirring until well combined. Spoon
contents onto a plate & use plastic wrap
to form into a ball; refrigerate at least 1
hour. Cover entire ball with whole almonds
(you may have some leftover). Refrigerate
until ready to serve. Serve with assorted
breads, pretzels or crackers for dippers.
Makes 8 servings

(recipe: momontimeout.com)
———————————–
Pepperoni Pizza Twists

1 lb. pkg. refrigerated pizza
dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. sliced pepperoni*
4 oz. shredded Mozzarella cheese

Preheat oven 425 degrees F.
Roll dough out into a rectangle on
lightly floured surface. Combine
garlic powder, parsley, Parm. cheese,
red pepper flakes in small bowl –
sprinkle about half onto dough.
Sprinkle Mozz. cheese on one half
of dough & top with *pepperoni (if
you are using mini pepperoni, you can
leave it whole – if using full-sized, cut
them in quarters). Fold the side of dough
without pepperoni over to other side,
covering filling. Use a sharp knife or pizza
cutter to cut dough into thin strips (You
will get about 12 strips out of 1 lb. dough).
You will be placing the strips on  parchment-
lined baking sheets.
Twist strips a few times & press down
on ends to keep them closed. Brush tops
of twists with olive oil & sprinkle with
seasoning blend – place on sheet,
seasoned sides down. Brush other side
of twists with oil & sprinkle with seasoning
blend, again. Bake 8-10 minutes until golden
brown. Serve with marinara sauce (or Ranch
dressing). Serves 12

(recipe: momontimeout.com)
———————

Potato/Bacon Bake

3 lb. potatoes, peeled/halved
(the short way)
1 lb. bacon, diced
2 1/2 C. shredded Cheddar
cheese, divided
1 medium onion, sliced
2 T. butter
3 T. flour
2 C. milk
1/2 tsp. salt (or more, to taste)
1/2 tsp. black pepper (or more,
to taste)
2-3 cloves garlic, minced
1/2 C. green onions, chopped

Preheat oven 350 degrees F.
Parboil potatoes (boil about 10
minutes); drain & let cool. While
potatoes are boiling, saute diced
bacon, onion & garlic until bacon
is browned & onions soft. Remove
from pan but reserve grease in pan.
After potatoes have cooled, carefully
slice them into discs. In same pan
with bacon grease, melt butter. Mix
in flour & salt, stirring constantly to
avoid burning flour. As soon as flour
is mixed in, begin pouring in  milk,
still stirring. Continue to cook until
slightly thick, then add 2 C. cheese &
black pepper, stirring until melted –
remove from heat. Spoon & spread
some sauce into bottom of a 9 X 13″
baking dish. Make a single layer of
sliced potatoes. Sprinkle half of bacon/
onion  mixture over then pour half of
sauce on top. Make a second layer of
potato slices followed by remaining
bacon & onion mixture – add rest of
sauce & spread out evenly. Sprinkle
remaining 1/2 C. shredded cheese on
top. Bake 45 minutes until top is
bubbling & golden. Let cool 15 minutes
before serving. Top with chopped
green onion. Serves 4-6

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

Beef Lombardi Casserole

1 lb. ground beef
1 (28 oz) can chopped tomatoes
2 cloves garlic, minced
2 tsp. honey
2 tsp. salt
black pepper, to taste
1/2 tsp. Tabasco sauce
1 bay leaf
1 pkg. egg noodles, cooked
1 (8 oz) pkg. cream cheese,
softened
6 green onions, chopped
1 C. sour cream
2 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Brown
beef over medium heat in skillet;
drain. Add garlic – cook until soft.
Add tomatoes, honey, salt/pepper,
bay leaf & Tabasco; lower heat to
simmer – cook 30 minutes. Combine
cooked noodles, cream cheese, green
onions & sour cream – mix well.
Alternately layer: noodle mixture,
tomato mixture & grated cheese,
ending with cheese on top. Cover
with foil & bake 30 minutes until
heated through & bubbly.

NOTE: can be frozen after being
prepared before or after baking

(recipe: 07recipes.com)
——————————-

Sweet Potato Hash

2 T. olive oil
3 medium sweet potatoes, peeled/
chopped
1 red bell pepper, seeded/chopped
1 green bell pepper, seeded/chopped
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp. smoked paprika
1/4 tsp. seasoned salt
salt/pepper, to taste

Heat large, deep skillet over medium-
high heat. Add oil & allow to heat
through. Add sweet potatoes & cook
2-3 minutes, stirring occasionally. Add
2 T. hot water to pan (this will create
steam); cover & continue to cook
3 more minutes, stirring occasionally.
Add remaining ingredients & stir to
combine. Cook until sweet potatoes are
soft on inside & peppers/onions are crisp-
tender (about 10 minutes). Taste &
adjust seasoning to your liking.
Serves 6

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

Restaurant-style French Onion Soup

1/4 C. unsalted butter
2 C. sweet yellow onions, diced
1 tsp. dried Basil (optional)
1 (1 oz) pkg. Au Jus Gravy Mix
3 C. water

Optional Toppings;
4 slices baguette bread, toasted
1 C. shredded mozzarella cheese

In medium sauce pot melt butter over
medium-high heat. Add onions & cook,
stirring often, until caramelized & lightly
browned (about 20 minutes). If you like:
stir in basil & cook 1-2 minutes more. In
a 2-Cup measuring cup, add 1 C. cold
water & packet of Au Jus gravy mix. Stir
vigorously with a fork until well combined
& smooth – pour into pot with remaining
2 C. water. Bring to boil while stirring
often. Once boiling, reduce heat & simmer
about 5 minutes. Serve immediately.
Serves 4

Optional Restaurant-style soup:
Divide cooked soup among four oven-safe
bowls. Top each with 1 slice of toasted
baguette & a good sprinkling of mozzarella
cheese. Place bowls on a baking sheet &
place under Broiler until lightly browned
on top (about 3-4 minutes). Serve immediately.

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

Fudge-filled Peanut Butter Bars

Crust & Topping:
1 box yellow cake mix
1 C. peanut butter
1/2 C. butter, room temp.
2 eggs, beaten

Filling:
1 C. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed
milk
3 T. butter
1 C. sweetened flake coconut
3/4 C. brown sugar, firmly packed
1/4 C. flour
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine cake mix (dry), peanut
butter, butter & eggs until dough
starts to hold together (mixture will
be very thick). Press 2/3 rds of dough
into bottom of prepared pan forming
crust.
Filling:
In medium saucepan combine chocolate
chips, milk & butter; melt over low heat
until smooth. Stir in coconut, brown sugar,
flour & chopped pecans – mix until combined
well. Remove from heat; spread filling over
dough in pan. Crumble rest of dough evenly
over filling & bake 20-25 minutes. Allow
to cool before cutting into bars.

(recipe: thecountrycook.net)

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

Knitting-wise I’ve been OK – still working on
the mint green baby blanket. Along with that
have knit 3-4 scarves for the needy. I have a
upcoming ‘new’ project – this is another of
those “Gifts of Love” . . . what do I mean by
that? If you’ve been reading my blog for a
few years you might remember the “Afghan
from Hell” – a very nice older lady approached
me at Panera (during my Knit Night group) and
asked if anyone could repair an afghan? Long
story short: a very dear friend (very old lady)
had begun to crochet/knit an afghan for this
person but was put in hospital. While in there
the family dog chewed up a good portion AND
a well-meaning family member decided to try
to CUT OUT the chew spots – it was a HUGE MESS!
I knew that none of my ladies would even consider
that so I took it home. End result: I managed to
make her a almost new blanket – she was thrilled.
She & her husband cried when I showed it to them.
Well – advance a few years and now the new
project: in my special needs group is an absolutely
DELIGHTFUL man. His mother recently asked me
if I knew anyone who would attempt to knit/crochet
a copy of a VERY loved blanket he’s had since he
was a baby? I said I’m not great at crochet, but if
she would text me a photo, I’d see what I can do.
Well, friends – it’s another “blanket from hell” –
it used to be lime green & white, now it’s a
basketball-sized WAD of crocheted MESS! (it’s
kind of dark green & cream – you can tell it’s
REALLY been loved!)

Photo from my cell phone

She said he won’t sleep
without it so I asked her if he would even
consider a replacement – she said it will take
awhile – we’ll see. She wants more of a
‘lovey’ than an afghan (meaning smaller).
I have lime green & white yarn so I began
about 4 inches, attempting to copy the photo.
There’s a spot (in the ‘wad’) that looks more
like created crocheted ‘holes’ – I’m not real
familiar with those so I’m hoping she might
either take another photo close up OR
bring it tonight to my special needs group.
We’ll see where this goes – it’s not like it’s
my first (blanket from hell) rodeo! Call me
crazy but I DO love a challenge!

Hope you are doing well this day –

Hugs;

Pammie

Happy Tuesday!

Saw this ‘hat’ on Facebook & couldn’t resist showing it to you! Can you imagine the looks you’d get if you wore that on a shopping trip? Too funny!

It’s a gorgeous day out – sun shining, almost 50 degrees F.! Wow – such a treat – I love it when the sun shines, really cheers me up (she said, knowing that the really cold, gloomy weather is just around the corner – sigh).

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

Easy Pistachio Pie

8 oz. cream cheese, softened
1 (3.4 oz) pkg. instant pistachio
pudding mix (Jell-O)
1 (20 oz) can crushed pineapple,
including juice
1 C. miniature marshmallows
1 (8 oz) tub Cool Whip, thawed
(or 1 C. heavy whipping cream,
whipped to stiff peaks)
Prepared baked pie crust
(graham cracker crust can be used, also)

Optional Toppings:
1 C. whipped cream
1/4 C. powdered sugar
1/2 C. chopped pistachios
sliced maraschino cherries

In large bowl beat cream cheese &
pudding mix until light & fluffy.
Beat in crushed pineapple (with juice).
Stir in marshmallows – fold in Cool
Whip (or whipped cream) & spoon
into pie crust. Chill at least 2 hours.

Optional Toppings:
Beat whipped cream & powdered
sugar together until stiff peaks
form – pipe onto top of pie; add
maraschino cherries & chopped
pistachios. Serves 12

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

Leftovers – Thanksgiving Egg Rolls

6 eggroll wrappers*
1 C. leftover cooked turkey,
shredded
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/2 C. leftover gravy (for dipping)

Place an eggroll wrapper on a clean
surface – lay it out so that it forms
a triangle in front of you.  Spread a
thin layer of cranberries on, then
add a few T. mashed potatoes, stuffing
& turkey. Fold up bottom point &
tightly fold in sides. Gently roll, then
seal fold using a few drops of water
on edges; repeat with remaining
leftovers.
In large skillet over medium heat,
heat oil (it should reach 1 inch up
sides of pan) until it starts to bubble.
Add egg rolls & fry until golden,
1 minute per side. Transfer to a
paper towel-lined plate to cool
slightly. Serve with heated gravy.
Makes 6

*can find them in the produce
section of grocery store

(recipe: Facebook)
—————————–

Swiss/Bacon Dip

8 slices bacon, chopped
8 oz. cream cheese, softened
1/2 C. mayonnaise
2 rounded teas. Dijon mustard
1 1/2 C. shredded Swiss cheese
3 scallions, chopped
1/2 C. smoked almonds, coarsely
chopped

Dippers:
baby carrots
cocktail-sized bread slices
crackers
sliced baguettes

Preheat oven 400 degrees F.
Brown bacon in nonstick skillet
over medium heat; drain bacon
on paper towels. In medium
bowl combine cream cheese,
mayonnaise, mustard, cheese,
scallions & cooked bacon. Spray
small shallow baking casserole
with nonstick spray & spread
mixture into dish. Bake 15-18
minutes until golden & bubbly
at edges. Top with chopped
almonds. Serve with suggested
dippers. Serves 6

(recipe: foodnetwork.com)
—————————–

Leftover Turkey Pot Pie

3 t. olive oil
3/4 C. diced onion
1 1/4 C. diced carrots
3/4 C. sliced celery
3 T. flour
3 C. chicken broth
2 1/2 C. chopped, cooked turkey
1 1/4 C. frozen peas
salt/pepper, to taste

Topping:
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk

Preheat oven 400 degrees F.
In large pot over medium heat
heat oil until shimmering. Saute
onion, carrots, celery until
softened. Stir in flour until no
lumps remain. Add about 1/4 C.
broth & stir until a thick sauce
forms. Add remaining broth &
bring to boil. Reduce heat to a
simmer & allow to simmer until
thickened, about 10 minutes.
Turn off heat & stir in turkey/peas;
season with salt/pepper. In separate
small bowl beat egg & milk – pour into
flour & stir to combine. (it should be
a sticky dough). Drop dough, 2-3
T. each, on top of turkey mixture.
Bake 17-19 minutes until topping
is golden brown.

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

Crockpot Honey (Baked) Ham
Crockpot & Oven recipes

7-10 lb. spiral ham
2 T. brown Dijon mustard
1/2 C. brown sugar
1/2 C. honey
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. water
2 T. corn starch

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

*If your lid does not fit over ham,
you can make a foil tent to cover ham.

NOTE: IF you don’t own a crockpot,
you can bake the ham – follow above
directions & ‘tent’ the ham with foil.
Bake 350 degrees F. 15-20  minutes
per pound, basting once every half
hour.

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

Cream of Wild Rice Soup

1 large onion, chopped
1 large carrot, shredded
1 rib celery, chopped
1/4 C. butter
1/2 C. flour
8 C. chicken broth
3 C. cooked wild rice
1 C. cubed, cooked chicken
breast
1/4 tsp. salt
1/4 tsp. black pepper
1 C. evaporated milk
1/4 C. minced chives

In large saucepan saute onion,
carrot & celery in butter until
tender. Stir in flour until blended.
Gradually add broth. Stir in rice,
chicken, salt/pepper & bring to
a boil over medium heat. Cook &
stir 2 minutes until thickened.
Stir in milk & cook 3-5 minutes
longer. Garnish with chives when
serving. Serves 10 (2 1/2 quarts)

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

Marshmallow/Caramel Popcorn

1/2 C. brown sugar
1/2 C. butter
9-10 marshmallows
12 C. popped popcorn

In glass measuring cup or
microwaveable bowl microwave
brown sugar & butter 2 minutes.
Add marshmallows & microwave
until melted, 1 1/2 – 2 minutes.
Pour over popped popcorn.

(recipe: 07recipes.com)
————————————-
Tuna Casserole

1 (10.75 oz) can cream of
mushroom soup
1/2 C. milk
1/2 C. mayonnaise
1/4 tsp. garlic powder
2 1/2 C. egg noodles, cooked/
drained
1/2 C. frozen peas
1 (14.5 oz) can diced tomatoes,
drained
2 (5 oz, ea) cans chunk light tuna
in water, drained
salt/black pepper, to taste
1 C. shredded Cheddar cheese
1 C. French fried onions

Preheat oven 350 degrees F.
Spray 1 1/2 qt. baking dish
with nonstick cooking spray.
In large bowl combine soup,
milk, mayo, garlic powder. Stir
in cooked noodles, peas,
tomatoes, tuna, salt/pepper
& spoon into prepared dish.
Sprinkle top with cheese &
bake 20 minutes until bubbly.
Top with French fried onions &
bake another 5 minutes.
Serves 6

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

Easy Pull-apart Pizza Bread

2 tubes refrigerated pizza dough
or biscuits
2 C. shredded mozzarella cheese
2 T. Italian seasoning
1/3 C. olive oil
1 (8 oz) pkg. sliced pepperoni,
cut into small pieces
1 C. grated Parmesan cheese
1/2 tsp. garlic powder (optional)

Preheat oven 350 degrees F.
Remove dough from tubes, cut
biscuits/dough into quarters.
In bowl, mix all other ingredients
together & toss to combine. Spread
mixture on each piece of dough &
arrange in a baking dish. Bake
30 minutes. Flip onto a serving plate
& enjoy.

NOTE: Poster said she served a warmed
pizza sauce in a dish, on the side, for
dipping

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

No Bake Oatmeal Fudge Cookies

3 C. rolled oats
1 tsp. vanilla
1 C. chopped nuts (optioanal)
1/2 C. butter
2 C. sugar
1/2 C. evaporated milk
1/2 C. cocoa powder

Place large sheets of waxed paper
on counter/smooth surface. In a
bowl mix oats, vanilla & nuts. In a
pan on medium-low heat bring sugar,
cocoa & evaporated milk to boil,
stirring & cooking 2 minutes. Turn
off heat. Add butter & whisk to melt.
While still hot, add oat mixture &
stir to coat. Drop mixture by spoonful
onto waxed paper & let cool at least
2 hours.

(recipe: all-my-recipes.com)

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

These past days (after Thanksgiving) I
almost feel like a woman on vacation –
nothing in particular that needs ‘doing’!
(Not complaining, mind you) the baby’s
Mom decided to quit her job (good
decision – they were really over-working
her way too much & no commensurate
pay for doing so!). That being said, she
heard from another place while working
out her 2-week notice, went for the
interview and before she got to the
parking lot, they hired her on the spot!
She starts tomorrow, so I don’t have to
babysit today – that feels strange but
I know the ‘new’ sitting schedule is
in the works – soon! She asked for
weekends off & better hours so she
could spend more time with the
baby & her family and the new place
gave it to her! (Now THAT’S having
an excellent resume, right?). Before
this, my son (the chef) left for work
at 4:30 a.m. and (usually) got home
around 3:30 p.m. – she would have
to go to work anywhere from 10:30
a.m. to 2 p.m. and not get home
until around 11:30 – 12 p.m. – that
left little or no time to spend with
my son and the baby – I don’t blame
her a bit! We’ll see how this works
out as time goes on.

I finally (almost) finished out the
turkey – made Turkey Stroganoff
with egg noodles; there’s still
enough white meat to make some
sandwiches so my husband is happy.

Well, I had fun with the “Black Friday”
sales ON LINE – now I’m getting emails
saying my items have shipped – YAY!
I really like this idea – I don’t have to
go out & battle crowds AND I get
some pretty sweet discounts to boot;
a win/win situation in my books.

Hope you have a GREAT day!

Hugs;

Pammie

Counting My Blessings

Yesterday was Thanksgiving and, once again, I’m reminded of all the blessings the Lord has sent me this year. I had (almost all) my family around me, we had a very nice/plentiful meal together and were able to share in each other’s company – that is what I’m grateful for. I’m also grateful for another year of good health (no cancer) – truly, for my age (69 1/2) I’m doing VERY well! The gift of enjoying my baby grandson and all his giggles, smiles, funny faces, etc. is a blessing. After lots of food and play this is what happened:

He’s now 8 1/2 (almost 9) months old, eating almost solid foods (let’s just say he really pigged out on sweet potatoes, mashed potatoes and a little turkey!). His older brother, now 11 1/2, serenaded us with his viola prowess – he’s been playing for a little over 2 months and is doing very well – first concert in a week.

Middle son & girlfriend – they were ‘in & out’, having gone to one of her family’s dinners – stopped to see (& eat) with us, then off again to another of her Aunt’s houses. Middle son ended up ‘house sitting’ for a friend so he didn’t join us – (hopefully at Christmas!).

Because people were coming & going I didn’t get any ‘full family’ photos – this was just before we were going home (baby had just woke up)

Since all posts before this one were filled with recipes, for a change this one is recipe-free!

Hope you all had a great holiday!

Hugs;

Pammie

Published in: on November 24, 2017 at 1:16 pm  Comments (1)  
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