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).

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

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

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Getting ready for Easter dinner!

Went to my library knit group this morning then off to two grocery stores to purchase food for the upcoming Easter dinner at my son’s house. Was pleased when the cashier at Kroger said: “You saved $30.00 – WOW!” – guess it’s just being aware of where the savings on foods you need are. This year my son (oldest/Exec. chef) said he wants to pare down the dinner a bit. It ‘was’ getting a bit over the top at Christmas – WAaaaaaay too much food and he doesn’t have space to store all the leftovers (don’t think anyone even took any home, either!). With that in mind, he asked that we just do: mashed potatoes (his Dad’s specialty), green bean casserole, croissants, black olives & a dessert . . . HEY  – THAT I can do! (I also bought a small spiral/fully cooked ham for us to have AFTER Easter – love getting a good deal on that.) I didn’t know it but the cashier mentioned that KROGER is having a HUGE sale on TURKEYS (she said one guy came in & bought 30 frozen turkeys!) WOW! Maybe (just maybe) I might consider getting one to freeze – we’ll see. (I kind of wondered why they had such a HUGE display of frozen turkeys when it’s usually HAM that’s featured at Easter! Now I know!)

====

Finally finished the ‘donated peach colored’ squares afghan – took it to library knit group & they liked it.

I didn’t have a lot of room to spread it out so it’s kind of ‘bunchy’ but it will work just fine for a baby.

===========

Pineapple-Orange Pretzel Squares

2 1/2 C. crushed pretzels
2 sticks butter, melted
1 C. plus 3 T. sugar, divided
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
with juice reserved
1 (4 serving size) pkg. instant
vanilla pudding mix
1 (11 oz) can mandarin oranges,
drained

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, butter &
3 T. sugar – press mixture onto
bottom of baking dish. Bake
10 minutes – let cool. In large bowl
using an elec. mixer, beat cream
cheese & 1 C. sugar until smooth.
Fold in Cool Whip – spread mixture
evenly over pretzel crust. In medium
bowl combine pineapple with juice &
pudding mix until thoroughly
combined. Gently stir in oranges &
spread over cream cheese layer. Cover
& chill at least 4 hours until firm.
Cut into squares & serve. Serves 12

(recipe: mrfood.com)
——————————–

7-Layer Fresh Salad

4 C. loosely packed torn
romaine lettuce
1 C. sliced radishes
2 C. frozen peas, thawed
1 red pepper, seeded/
chopped
5 hard-cooked eggs, quartered
4 green onions, chopped
1 C. shredded sharp Cheddar
cheese
4 slices cooked bacon, crumbled
1/2 C. mayonnaise
1/2 C. sour cream
1 T. sugar

In large clear bowl place lettuce.
Cover with layers of next 7 ingredients.
Mix remaining ingredients until blended;
spread over salad, completely covering
top layer. Refrigerate several hours –
toss just before serving.
Serves 10 (1 C. each)

(recipe: kraft.com)
——————————–

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 apples, unpeeled/chopped
(poster used 1 red & 1 green
Delicious)
1/4 – 1/2 C. chopped onion
(poster used purple – can use any)
1 tsp. celery seeds or 1/2 C. chopped
celery
1/2 C. mayonnaise or Miracle Whip
2 T. honey
1 T. granulated sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt

In large bowl combine cabbage,
shredded carrot, chopped apples,
onion & celery – toss. In another
bowl whisk together mayo, honey,
sugar, vinegar, pepper/salt. Pour
mixture over slaw & mix well
using a spoon. Refrigerate 2- 3
hours before serving,
Makes about 4 C. (or 8 servings)

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

Southern Pea Salad

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

In a large bowl combine peas, eggs,
bacon, onion, cheese, pepper/salt,
garlic powder, celery (seeds or regular)
& cayenne – mix in mayo & sour cream.
Refrigerate a few hours. Serves 6-8

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

Baked Ham in Cheese Crust

1 (5 lb) fully cooked ham
1 (20 oz) can crushed pineapple,
drained
1 C. (4 oz) shredded Swiss cheese
1 C. plain bread crumbs
6 T. (3/4 stick) butter, melted
2 T. dry mustard

Preheat oven 325 degrees F.
Spray a roasting pan with nonstick
cooking spray; place ham in pan.
In large bowl combine remaining
ingredients – mix well. Using your
hands, form a crust by patting
pineapple mixture over ham,
completely covering top & sides
(except for cut side). Bake 1 to
1 1/4 hours or until ham is heated
through & crust is golden. Slice
& serve. Serves 10

(recipe: mrfood.com)
———————-
Roasted Brussels Sprouts

1/4 C. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. Brussels Sprouts, trimmed &
cut in half.

Preheat oven 425 degrees F.
In large bowl combine oil, garlic
powder, onion powder, salt/pepper.
Add Sprouts & toss gently to evenly
coat. Spread sprouts evenly on
rimmed baking sheet & bake
25-30 minutes until tender &
browned, turning once halfway
through cooking time. Serves 6

(recipe: mrfood.com)
——————————–

Cold Yogurt Cucumber Soup

1 large English cucumber, peeled/
finely diced
1 clove garlic, minced
1/2 tsp. salt (more, to taste)
2 T. olive oil (optional)
2-3 T. chopped fresh dill
2 C. plain Greek yogurt
2 C. cold water

In large, deep bowl combine
cucumber, garlic, salt, oil & dill.
Add yogurt & stir to combine.
Dilute with cold water, mixing
well, making sure there are no
lumps from yogurt. Add more salt
if needed. Refrigerate at least
30 minutes. Serves 4

(recipe: cookinglsl.com)
————————————
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
1 (8.5 oz) box Jiffy corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In a bowl
combine cream cheese, eggs &
sugar. Mix in muffin mix &
remaining ingredients (mix well).
Pour into crockpot, smooth top
evenly. Cover & cook on High
2-4 hours. Serves 8

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

Chocolate Peanut Butter Pie

Crust:

3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:

1 1/2 C. heavy cream
8 oz. cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla

Chocolate Topping:

1/2 C. heavy cream
1 C. semi-sweet chocolate chips

Crust:
In large bowl blend graham crumbs,
4 T. sugar, brown sugar & melted
butter until fully combined. Press
mixture into a 9″ pie plate, covering
bottom completely & pushing crumbs
1/2 inch up sides of plate. Place crust
in freezer while making rest of filling.

Filling:

In a bowl whip 1 1/2 C. heavy cream
until it forms stiff peaks. Refrigerate
while making rest of filling.
In large bowl beat cream cheese until
smooth. Add sugar & mix until blended.
Add peanut butter & vanilla – mix well.
Fold whipped cream into peanut butter
mixture, blending well. Pour filling into
prepared crust & place back in freezer.

Chocolate topping:

In small saucepan (with a lid) slowly
bring remaining 1/2 C. heavy cream to
a boil (being careful not to scald it). Turn
off heat & add chocolate chips, pushing
chips into the cream until almost
completely covered. Place lid on pan &
let stand on stove. After 10 minutes, stir
until chips are melted & fully blended
into cream. Cool to room temperature,
then pour sauce over pie. Place back
in freezer 30 minutes before serving.

NOTE: If serving pie more than half hour
after final preparation, store in freezer.
Thaw 20 minutes before serving  for a
frozen, ice-cream-like consistency. If
you are having difficulty cleanly removing
pie crust from plate, submerge the very
bottom of pie dish in hot tap water (about
1/2 inch water) to loosen crust being
careful not to get water in pie itself.)
OR – thaw for longer, in fridge for a
gooey, soft pie. Serves 8-10

(recipe: afamilyfeast.com)
=================

Our weather is still holding out – sunny &
in the 40’s so I can’t complain. Gas prices
are up a little: $2.59/9 (but still, not bad).

Tomorrow we are making the trip to visit
our good friend (who also does our taxes
AND is also our Sunday School teacher!).
It’s always a fun trip & we go out for lunch
afterwards, so it’s a Win-Win situation.

Have a GREAT 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?

Rain, Rain, rain . . .

What do you call liquid snow? Well, rain, of course! Our temperatures are very much desired – in the 50’s! What comes with those lovely warm temps is RAIN! It’s been warm, rainy and GLOOMY! Good thing I have lots of things to occupy my mind or I’d be tempted to go right back to bed! Yesterday was my now ‘regular’ Tuesday babysitting and Little Mr. Squinky was good (except he really fought taking a nap!). He’s almost one now and, as I put it yesterday, ‘full of spit and vinegar’! He’s a very happy/funny/crazy baby and it’s a joy to spend time with him. This Sunday is his One Year birthday party and his parents are having it at ‘the hotel’ (his Dad is Executive Chef there and his Uncle, our middle son is the Front Desk Clerk/Night Auditor). They said it just made sense to have it there since they won’t have to cook OR clean up afterwards! (They’re renting the conference room for the afternoon). Ought to be fun – they’ve requested NO TOYS! (His ‘other grandma’ has already bought him WAAAAY too many and he still hasn’t played with all the ones she got him for Christmas!) I bought him one toy – one of those things you usually see in a Pediatrician’s office: it’s a bunch of bendy wires with beads on them, kind of like this:

I plan on shopping for some size 3T baby pants/jeans and more socks (she’s asked for just clothes for the party). I already told them I’ll wait until AFTER the party to see what else they need (clothes-wise).

===========

Pecan Pie Muffins

1 C. chopped pecans
1 C. brown sugar
1/2 C. flour
2 eggs
1/2 C. butter or margarine,
melted

Preheat oven 350 degrees F.
Spray 9 muffin cups with nonstick
cooking spray (or use paper liners).
Combine first 3 ingredients in large
bowl; stir to combine. Beat eggs
until foamy in another bowl; stir
in butter. Stir in dry ingredients,
stirring until just moistened. Pour
batter into cups, filling 2/3 rds
full. Bake 20-25 minutes until done.
Remove from pans immediately.
Makes 9 muffins

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

Garlic/Brown Sugar Chicken

2 T. butter
4 T. minced garlic
1 lb. boneless chicken tenders
6 T. brown sugar
salt/pepper, to taste

In a skillet melt butter; add garlic &
cook about 2 minutes (just to brown).
Season chicken with salt/pepper &
place in pan. Cook approx. 3 minutes
per side until it is no longer pink in
middle. Sprinkle brown sugar on top
of chicken & heat until melted
completely. Serves 4

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

Crockpot Pizza

1 lb. fresh pizza dough (or frozen/thawed)
1 T. flour
1/2 lb. Italian pork sausage, cooked/drained
1 clove garlic, minced
1 1/2 C. marinara sauce
1 1/2 C. shredded Italian-blend cheese
8-12 slices pepperoni

Parmesan cheese & chopped parsley,
optional

On large piece of parchment paper scatter
flour, making sure to get a little on each
side of dough. Roll dough on paper into an
oval shape – be sure to roll & stretch dough
2 inches longer & 2 inches wider than the
crockpot bottom. Using the edges of the
paper to lower dough into crockpot. Cook
pork sausage in skillet over medium-high
heat, breaking into small pieces with a
wooden spoon. Add minced garlic last
few minutes of cooking. Spread sauce over
pizza crust then cover with cheese. LIft &
stretch sides of dough so it extends past the
cheese. Sprinkle crumbled sausage over
cheese then top with pepperoni. LIft &
stretch sides of dough again so it is above
the edge of the toppings. To catch excess
moisture, cover top of crockpot with a long
piece of paper towel – place lid over towel &
pull tight. Cook 2-3 hours on High (or 4-5
on Low) When ready to serve. lift pizza
out of crockpot by edges of parchment
paper & sprinkle top with Parmesan cheese &
parsley (if using). Cut into 8 slices.

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

Crockpot Chicken & Wild Rice Soup

1 lb. boneless, skinless chicken breasts,
cut into bite-sized pieces
1/2 C. wild rice, uncooked
1 C. each: chopped celery & onions
1 C. shredded carrots
3 (14.5 oz, ea) cans chicken broth
1/4 C. flour
1/2 C. whipping cream
2 T. soy sauce
1 C. sliced almonds, toasted
4 oz. (half of 8 oz pkg) cream
cheese, softened

Place chicken in crockpot; top with
rice & vegetables. Add broth; cover
& cook on Low 6-7 hours (or High
3-4 hours). Whisk flour, cream &
soy sauce in medium bowl until
blended. Ladle 1 C. liquid from
crockpot into flour mixture & mix
well. Return to crockpot & mix
again. Stir in nuts. Cover & cook on
High 20 minutes. Add cream cheese &
stir. Cover & cook an additional 10
minutes; stir before serving.
Serves 9 (1 Cup each)

NOTE: comment from someone
who made the above recipe twice:
She made it on the stove top &
used shredded rotisserie chicken.
Put flour over sauteed vegetables &
finished the recipe that way.

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

Chinese Chicken & Noodle Salad

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

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

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

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

Creamy Fettuccini Alfredo

1 (16 oz) pkg. fettuccini pasta, uncooked
1 tsp. salt
2/3 C. butter, softened
1 1/2 C. Half & Half, room temp/divided
1 1/2 C. shredded Parmesan cheese
1/4 tsp. garlic salt

optional garnish: additional shredded
Parmesan cheese

Cook pasta accordg. to pkg. directions,
adding salt to cooking water. Remove
pan from heat; drain pasta & return to
pan. Add butter to warm pasta & mix well.
Add 3/4 C. Half & Half to pasta-mix well.
In small bowl mix cheese & garlic salt –
add half to cheese mixture. Add remaining
Half & Half & remaining cheese mixture
to pasta mixture, stirring well after each
addition. Garnish with additional cheese
& serve immediately. Serves 6

(recipe: Gooseberry Patch)
———————————-

Crockpot Sausage & Rice Stuffed
Peppers

5 bell peppers, any color

Cut tops off peppers; dice tops &
set aside.
=
Sauce:
1 (14.5 oz) can petite diced tomatoes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper (use less if you
don’t like spicy)
1/4 tsp. onion powder
1/4 tsp. garlic powder
=
Place sauce ingredients in medium bowl
& stir. Remove 1 Cup sauce & place in
bottom of crockpot.
==
Other stuffing ingredients:

2 1/2 C. cooked/cooled rice
2 cloves garlic, minced
1/4 C. diced white onion
1 (14 oz) pkg. kielbasa sausage, diced

For serving:
1 1/2 C. shredded Cheddar cheese
=
Using same bowl with rest of tomato
mixture, add rice, garlic, onion, diced
bell pepper & diced kielbasa – stir. Stuff
peppers & place in crockpot on top of
tomato mixture. Cover & cook on High
3 1/2 hours. Top with cheese – replace
lid for 5 minutes & serve. Serves 5

recipe: realhousemoms.com)
————————————-

Apple Dumplings

1/2 C. water
1/4 C. granulated sugar
1 tsp. vanilla
2 T. butter, softened/divided
1/8 tsp. ground nutmeg
1/4 C. light brown sugar
1/4 tsp. ground cinnamon
1 rolled/refrigerated pie crust
(from 15 oz. pkg.)
4 small (or 2 medium) Granny
Smith apples, peeled/cored*

Preheat oven 375 degrees F.
In small saucepan combine water,
gran sugar, vanilla, 1 T. butter &
nutmeg over High heat. Bring to
boil 1 minute; set aside. In small
bowl, combine brown sugar, cinnamon
& remaining 1 T. butter – mix well.
Unroll pastry & cut into quarters.
Stuff each apple cavity with an equal
amount of brown sugar mixture &
place on dough quarter. Fold up
around apples & pinch ends together
to completely enclose apples. Place,
seam sides down, in 8″ square baking
dish; pour sugar sauce over top.
Bake 45-50 minutes until golden. Serve
warm, drizzled with sugar glaze from
bottom of baking dish. Serves 4

*Small apples work great for this recipe
but if you don’t have them, use regular-
sized apples cut in half.

(recipe: mrfood.com)
======================

Gas prices are REALLY low lately, from
$2.49/9 to $2.36/9! YAY!

I’m off in a few minutes to go to the Library
Knit Group – this one is a ‘non-structured’
group where we all just get together, knit/chat
and enjoy the Library’s free coffee/tea/water &
donuts! After that it’s a quick grocery shopping
at Krogers, rest a bit then this evening is my
special needs group.

Hope you have a GREAT day!

Hugs;

Pammie

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

Happy Thursday!

It’s been a busy week here – yesterday was my library knit group and each time I attend the world gets smaller & smaller. By that I mean, each time I go I run into more people I know. I had just come in the door and a lady approached me asking me if I was (my name) – I said Yes and she proceeded to give me her name – small world, we used to work together 35 years ago at the telephone company! (and that very same thing is happening to others in the group as well – who knew!?). I’m enjoying this new group, it’s a very nice mix of skills/experiences/etc.  Last night was my special needs group and we’re now (again) practicing the Christmas songs they will sing for our (long awaited) Christmas party which is now scheduled for February 7th. (I guess I’m the ‘odd man out’ because I’m more than OVER Christmas/songs, etc. but because our ‘kids’ really don’t mind, we’re doing it for them. I really need to practice my piano playing because I was REALLY rusty on the songs last night (of course it didn’t help that sitting directly behind me is one of our non-verbal guys who loves to yell sounds all the time – really threw me off  since I play by ear, so hearing myself playing was a true trial by fire!) Oh well – it will all go off just fine on the appointed night.

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

Peanut Butter Cake w/Peanut
Butter Frosting

Cake:

2 1/4 C. flour
2 C. light brown sugar (packed)
1 C. peanut butter
1/2 butter, room temp.
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 C. milk
2 tsp. vanilla
3 eggs

Preheat oven 350 degrees F.
Grease & flour 10 X 15″ cake pan.
In large bowl mix first 4 ingredients
using elec. mixer on Low speed
until crumbly. Add next 5
ingredients; blend at Low speed
until everything is wet then change
to Medium speed for 3 minutes –
pour batter into prepared pan.
NOTE: While cake is baking prepare
frosting.

Bake, on middle rack of oven,
35-40 minutes until a toothpick
inserted into center of cake comes
out clean. Cool in pan 10 minutes
then spread frosting on hot cake
– sprinkle 1 C. mini chocolate
chips over frosting.

Peanut Butter Frosting:

1/2 C. peanut butter
2 T. honey
1 tsp. vanilla
2 C. powdered sugar
4-5 T. milk
=
(1 C. mini chocolate chips-
garnish)

Warm peanut butter & honey in
microwave just until it gets soft &
easy to stir. Add all other frosting
ingredients & beat until smooth.
Spread over hot cake & sprinkle
top with 1 C. mini chocolate chips.

NOTE from poster: you might want
to double the frosting; still use
only 1 C. chips

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

No Fuss Salisbury Steak

1 lb. ground beef
1/4 C. finely chopped onion
3 T. plain bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1 (8 oz) pkg. sliced fresh
mushrooms
1 small onion, thinly sliced &
separated into rings
1 3/4 C. beef broth
2 T. Worcestershire sauce
2 T. water
1 T. cornstarch

In large bowl combine beef,
onion, bread crumbs, salt/pepper –
stir well & shape into 4 patties.
In large skillet over medium heat,
cook patties 5 minutes on each
side. Remove from skillet,(reserve
1 T. drippings). Cook mushrooms &
onions on medium-high heat in
skillet 5 minutes until tender, stirring
constantly. Add broth & Wors. sauce.
Return patties to skillet; bring to boil.
Cover & reduce heat. Simmer 15
minutes. Remove patties using a
slotted spoon – place on a platter to
keep warm. In small bowl combine
water & cornstarch – stir well. Add
to broth  mixture in skillet & bring
to a boil – cook 1 minutes until
thickened, stirring constantly. Spoon
over patties & serve. Serves 4

(recipe: mrfood.com)
—————————–
Beef Barley Soup

1 T. vegetable oil
1 boneless beef chuck arm/
blade or shoulder pot roast
(about 3 lb)*
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. fresh mushrooms, halved
1 onion, chopped
3 cloves garlic, minced
1 3/4 C. beef broth
1 tsp. dried tarragon
1 bay leaf
1 C. quick-cooking pearl barley
1 (9 oz) pkg. frozen peas, thawed
1/3 C. sour cream

In large soup pot over medium heat,
heat oil until hot. Add roast & cook
4-6 minutes, browning on all sides.
Remove roast & season with salt/pepper.
Add mushrooms, onion & garlic to pot;
saute 5-7 minutes until onion is lightly
browned. Add broth, tarragon & bay
leaf then return roast to pot – bring to
a boil. Reduce heat to Low; cover
tightly & simmer 1 1/2 hours. Stir in
barley; cover & cook 10-12 minutes.
Remove roast from pot & keep warm.
Remove & discard bay leaf. Add peas &
sour cream, stirring constantly over
Low heat until just heated through.
Carve roast & serve with barley mixture.
Serves 6

*Pam’s comment: I would suppose you
could also use chunks of beef stew meat
if you don’t have access to these roasts

(recipe: mrfood.com)
————————————
Loaded Mashed Potato Casserole

8-10 medium russet potatoes, peeled/
chopped into large chunks
1 lb. bacon
1/2 C. bacon
4 oz. cream cheese
1/4 C. sour cream
1/2 tsp. seasoned salt
1/2 C. milk
salt/pepper
1 1/2 C. Cheddar cheese, shredded
3 green onions, chopped

Preheat oven 400 degrees F.
Place chopped potatoes in large pot;
cover with water & bring to boil over
High heat. Once at a rolling boil, reduce
heat to medium-high & cook about 15
minutes. Line a large rimmed baking
sheet with foil; lay out bacon on sheet
& bake until crisp – about 15 minutes.
Remove bacon from pan; reduce oven
heat to 350 degrees. Place cooked bacon
on a plate lined with paper towels & dab
any grease off with another paper towel.

When potatoes are fork-tender drain into
a colander. Place drained potatoes in large
bowl (or stand mixer). Add cream cheese,
butter, sour cream, salt/pepper, milk &
seasoned salt – mix until well combined.
Taste & adjust salt/pepper or more milk
if too thick. Crumble bacon & place half
in with potatoes. Add 1 C. cheese & mix
to incorporate. Spray 9 X 9″ baking dish
with nonstick cooking spray – spread
potato mixture into pan. Top with 1/2 C.
cheese & bake 30 minutes until cheese
has melted. Top with remaining bacon &
chopped green onions & serve.
Serves 8

(recipe: jamiecooksitup.net)
———————————–
Butternut Squash Apple Bake

1 (2 lb) butternut squash; peeled/
cut into 1/2 inch slices
3 medium tart apples, peeled/
thinly sliced
1/3 C. packed brown sugar
1 1/2 tsp. flour
1/4 tsp. cinnamon
2 T. melted butter

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Layer
squash & apples in dish evenly.
In a small bowl mix brown sugar,
flour & cinnamon; sprinkle over
top & drizzle with melted butter.
Bake, covered, until squash & apples
are tender, 45-55 minutes. Serves 8

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

Crockpot Cashew Chicken

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

Fresh veggies of your choice:
peppers, broccoli, snap peas, peas,
carrots, water chestnuts, etc.

Cooked rice for 6
=
Combine flour & pepper in ziplock
bag; add chicken pieces & shake to
coat. Heat oil in a large skillet over
medium-high heat. Brown chicken
pieces about 2 minutes on each side;
place chicken in crockpot. Combine soy
sauce, vinegar, ketchup, sugar, garlic,
ginger & pepper flakes in small bowl;
pour over chicken. Cover & cook on
Low 3-4 hours.
Before serving:
Steam your choice of fresh veggies
then place in crockpot & stir. Add
cashews & stir. Serve with cooked rice.
Serves 6

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

Orange Fluff Dessert

1 large box Cook & Serve vanilla
pudding mix
1 large box Orange Jell-0
2 C. water
1 (16 oz) tub Cool Whip, thawed
1/2 bag mini marshmallows
1 can pineapple tidbits (any size,
depending on your preference)
1 can mandarin oranges (again,
any size)
2 bananas, sliced*

In saucepan mix pudding mix,
Jell-0 & water over medium heat
until it boils. Remove from heat &
pour into large mixing bowl.
Refrigerate until mixture has
thickened (about an hour). Beat
using elec. mixer until creamy;
fold in Cool Whip, marshmallows &
fruit. Chill 1 hour before serving.

*NOTE: When serving place sliced
bananas in just before serving so
they don’t turn brown in fridge.

(recipe: tomatohero.com)

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

Our weather, though cold (20’s again)
is still good for walking/driving, etc. –
tiny bits of light (fluffy/goes away) snow,
a little gloomy/cloudy BUT it’s not
accumulating on the ground – YAY! I
can deal with that!

Gas prices have stayed in the same
range since before Christmas – $2.56-
$2.59 . . . not too bad.

In an hour or so I’m off to babysit my
11 month old grandson again for the
day – hope you’re having a good day
as well.

Hugs;

Pammie

Last minute preparations

Found out yesterday while babysitting that the baby’s mom’s birthday was YESTERDAY! I didn’t know that! Ended up coming home & going on a GREAT site: Groupon.com where I found a $75.00 spa package for $40. If you’re not familiar with Groupon (my oldest son introduced me to it), it’s a site that has lots of people subscribed (free) where they are able to offer really great discounts on all sorts of things. The package I got was a One hour ‘float’ at a really nice spa nearby – you float in an individual tub filled with epsom salts (in your own room); you can choose music or colored lights (or both) or just float in silence – supposed to be very relaxing. I thought: for a mom of a 9 month old, that should help. (can we say: “Score!”).

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

Today it’s BREAKFAST theme!

Lemon-glazed Sticky Buns

1 (3 oz) pkg. lemon-flavored Jell-O
1 T. lemon juice & 2 tsp. zest from
1 lemon – divided
1 1/2 C. powdered sugar, divided
2 (8 oz, ea) cans refrigerated crescent
dinner rolls, divided
1/4 C. melted butter, divided
2 oz (one-fourth of an 8 oz pkg) cream cheese,
softened

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In bowl combine dry Jell-O, lemon
zest & 1/2 C. sugar. Unroll 1 tube
crescent dough onto work surface;
firmly press perforations & seams
together to form 12 X 4″ rectangle.
Brush with half the butter then sprinkle
with half Jell-O mixture. Roll up, starting
at one short end; cut into 6 slices &
arrange, cut sides up, on half prepared
baking dish; repeat with rest of dough,
butter & Jell-o mixture. Bake 30 minutes
until golden brown. Cool 5 minutes.
In another bowl mix cream cheese,
lemon juice & remaining sugar until
blended – drizzle over warm rolls.
Makes 12 rolls

(recipe: kraftrecipes.com)
——————————–
Easy Caramel Sticky Buns

16 caramels (unwrapped)
2 T. milk
3/4 C. chopped pecans, divided
1 (8 oz) tube refrigerated crescent
dinner rolls
1/4 C. sugar
1 tsp. ground cinnamon
2 T. raisins

Preheat oven 375 degrees F.
Spray a 8-inch round pan with
nonstick cooking spray.
In microwaveable bowl, microwave
caramels & milk on High 1 1/2 – 2
minutes until caramels are completely
melted, stirring after each 1 minute.
Pour into prepared pan & top with
1/2 C. nuts. Unroll crescent roll dough;
separate into 2 rectangles & press
perforations together to seal.  MIx
remaining nuts, sugar, cinnamon &
raisins; sprinkle over dough. Roll up
each rectangle, jelly-roll fashion,
starting at short even – cut into 4 slices.
Place slices, cut sides down, in pan.
(sprinkle any sugar mixture that may
have fallen out of rolls on top). Bake
17-20 minutes until lightly browned.
Immediately invert pan onto a plate &
remove pan. Spread any caramel from
pan onto buns & cool slightly before
servng. Serves 8

(recipe: kraftrecipes.com)
———————————
Eggnog French Toast Bake

10 C. bread cubes (less than one loaf of
Italian or French bread)
8 eggs
3 C. eggnog
1/2 tsp. salt
1/2 C. granulated sugar
1/2 C. brown sugar
1 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 C. butter, melted
1 tsp. vanilla

Preheat oven 350 degrees F.
(IF baking immediately)

Spray a jelly roll pan with nonstick
cooking spray. Spread bread cubes
in pan. In large bowl beat eggs,
eggnog & salt – pour mixture over
bread cubes.
================
(NOTE: IF preparing the night before:)
Stop here – cover bowl with plastic
wrap & refrigerate overnight. In
morning, heat oven 350 degrees F.
Remove plastic wrap & continue to
next step
=================
Mix gran. sugar, brown sugar, cinnamon,
nutmeg, cloves, melted butter & vanilla
together in large bowl – drizzle mixture
over bread cubes in pan. Bake 1 hour
until cooked through & golden brown.
Serves 12

NOTE: If you prefer a bread pudding
texture – bake for only 45 minutes.

(recipe: thegunnysack.com)
———————————————-
Make Ahead Coffee Cake
(overnight recipe)

3/4 C. butter, softened
1 C. sugar
2 large eggs
2 C. flour
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
1 C. (8 oz) sour cream
3/4 C. packed brown sugar
1/2 C. chopped pecans or walnuts
1 tsp. cinnamon

Icing:
1 C. powdered sugar
1-2 T. milk

Spray a 9 X 13″ dish with nonstick
cooking spray.
In large bowl cream butter & sugar
until light & fluffy; beat in eggs, one-
at-a-time. In another bowl whisk flour,
baking soda, nutmeg & salt; beat into
creamed mixture alternately with sour
cream. Spread mixture into prepared pan.
In a small bowl mix brown sugar, nuts &
cinnamon; sprinkle over top of dough.
Refrigerate, covered, overnight.
==
Preheat oven 350 degrees F.
Remove coffee cake from fridge while
oven heats. Bake, uncovered, until a
toothpick inserted into center comes
out clean, 35-40 minutes.
Cool on a wire rack 10 minutes. Mix
icing ingredients & drizzle over warm
coffee cake. Makes 15 servings

(recipe: tasteofhome.com)
————————————-
Hash for a Bash

1/2 C. (1 stick) butter
2 onions, diced (about 2 C.)
2 lb. frozen hash brown potato
cubes, thawed*
1 lb. diced, cooked corned beef
(3 C.)
8 eggs

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat,
melt butter & saute onions 3-4
minutes until soft. Add hash
brown potatoes & cook 10-12
minutes, stirring occasionally.
Add corned beef & cook 5-6
minutes, until heated through.
Place mixture in prepared dish.
With a serving spoon, make 8
evenly spaced indentations,
about 1/2 inch deep in mixture.
Crack eggs, one at a time, &
place one egg in each indentation.
Cover with foil & bake 25-35
minutes until eggs are cooking to
your desired doneness. Serves 8

*If you have leftover baked or
boiled potatoes, you can use
them as a substitute for hash
brown potatoes.

(recipe: mrfood.com)
———————————
Rise ‘n Shine Omelet Cups

5 eggs
1/2 C. chopped, cooked ham
1/2 C. shredded Cheddar cheese
1/4 C. sliced scallions

Preheat oven 350 degrees F.
Spray 6 muffin cups with nonstick
cooking spray. In large bowl
combine all ingredients; mix well
then spoon into prepared cups.
Bake 20-25 minutes until eggs
are set. Serve immediately
Serves 6

(recipe: mrfood.com)
———————————–
Bacon ‘n Eggs Pie

1 (7.5 oz) tube refrigerated
buttermilk biscuits
2 T. butter or margarine
6 eggs
1/3 C. milk
1/4 tsp. pepper
3 oz. cream cheese, cubed
6 slices bacon, cooked/crumbled

Preheat oven 375 degrees F.
Separate biscuits; press onto
bottom & up sides of a 9-inch
pie plate. Bake 10-12 minutes
until lightly browned. Melt butter
in medium skillet on Low heat.
Whisk eggs, milk & seasonings
until blended & pour into skillet.
Cook 4-5 minutes until eggs begin
to set, stirring occasionally. Add
cream cheese – cook 3-4 minutes
until cream cheese is melted &
eggs are completely set, stirring
occasionally. Spoon egg mixture
into crust, top with bacon.
Serves 6

(recipe: kraftrecipes.com)
——————————-
Bacon/Cream Cheese-stuffed
French Toast

8 slices Challah bread, 1-inch thick
1 (8 oz) tub (Kraft) Philadelphia Chive &
Onion cream cheese spread
8 slices cooked bacon, halved
4 eggs
1 1/2 C. milk
1/2 C. shredded Parmesan cheese
1 C. maple syrup

Using a sharp knife, make a horizontal
cut in side of each bread slice to make
a pocket, being careful to not cut
completely through. Fill pockets with
cream cheese spread & bacon, press
cut edges of pockets to seal. Heat large
heavy nonstick skillet sprayed with
nonstick cooking spray on Medium heat.
Whisk eggs, milk & Parmesan in  a pie
plate until blended. Dip stuffed bread
slices, one at a time, in egg mixture,
turning to evenly coat both sides. Add
to skillet, in batches if necessary. Cook
405 minutes until golden brown on
both sides, turning after 3 minutes.
Serve topped with syrup. Serves 8

(recipe: kraftrecipes.com)
====================
Down to just wrapping gifts & baking the
“Happy Birthday, Jesus” cake – YAY! Hope
all of your preparations are going smoothly –
SOoooooo glad I’m finally feeling like ME!
I have ENERGY!!!

Weather-wise, we’re supposed to get cold
temps. (it’s 31 degrees F. with a wind chill
that makes it feel like 22…Brrrrr!). 90% chance
of snow tomorrow after 1 p.m. (that’s good –
we’ll be home from church by then & don’t have
anywhere else to go for the day/night!).

I see gas prices have jumped at bit from $2.39/9
to $2.59/9 but then you’d almost expect it with
the holiday traveling, right?

Stay warm & safe – remember to take a break
every now & then just to keep up your energy!

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

MORE Recipes!

My inbox is EXPLODING with Thanksgiving recipes – each one trying to scream louder than the last: “Pick me! PICK ME!” Since there are so many, I’m going to attempt to post (almost) every day to provide you with some ideas. For me? I’m still kinda undecided on what I’m making; I know that we’ll be making a huge batch of mashed potatoes (my husband’s specialty), also green bean casserole, probably croissants, and some desserts. Had a thought yesterday that maybe I could also throw together a big tossed salad with dried cranberries, slices of red onion, maybe feta cheese, sliced black olives – I’ll figure it out once I look up several salad recipes. Still on the fence as to desserts…sigh. I did hear about the “other grandma’s” ‘sides’ – for some reason she’s NOT doing the cold sides this year; making sweet potatoes & some sort of pretzel appetizers??? Oh well, we’ll just wait & see!

==========

(Small Batch) 3-minute Cranberry/
Pistachio Fudge

12 oz. white chocolate chips
1/4 C. heavy whipping cream
1 T. maple syrup (or honey, or
1 tsp. vanilla extract – clear is best)
1/2 C. dried cranberries (Craisins)
1/3 C. chopped pistachios

Line a loaf pan with foil, leaving foil
hanging over 2 sides of pan for easy
removal. Lightly spray foil with nonstick
cooking spray. Combine white chips,
heavy cream & maple syrup/honey/
vanilla in medium microwave-safe
bowl. Microwave 30 seconds on High
heat; stir & repeat until chips are
melted & smooth. Fold in dried
cranberries & nuts – spread mixture
evenly into prepared pan. Let cool
1 hour or more on counter, or
refrigerate 20-30 minutes until fudge
has completely set. Remove from pan
using foil ‘handles’; cut fudge into squares
& serve. Store leftovers in airtight
container up to 1 week. Makes 24 pieces

(recipe: momontimeout.com)
————————————–
Oatmeal Cranberry Cheesecake
Bars

1 box yellow cake mix
2 1/2 C. quick cooking oats
3/4 C. butter, melted
8 oz. cream cheese, room temp.
1 (14 oz) can sweetened condensed
milk
2 T. lemon juice
1 tsp. vanilla
1/2 C. white chocolate chips
1 (16 oz) can jellied cranberry sauce
2 T. cornstarch

Preheat oven 350 degrees F.
LIne 9 X 13″ baking dish with parchment
paper, or spray with nonstick cooking
spray. In large bowl mix dry cake mix &
oats. Add melted butter & stir until
crumbly. Press two-thirds of mixture
onto bottom of prepared pan. In another
bowl beat cream cheese using elec.
mixer, until light & creamy. Add
sweetened cond. milk, lemon juice &
vanilla – continue mixing until smooth
then pour over crust. In another bowl
combine cranberry sauce & cornstarch;
spoon over cream cheese mixture &
gently spread out. Sprinkle white choc.
chips on top & gently press down.
Bake 35-40 minutes until center is set.
Cool on wire rack. Refrigerate then
cut into bars before serving.
Makes 30 bars

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

Crockpot Green Bean Casserole

2 (10.75 oz, ea) cans cream of mushroom
soup (undiluted)
3 (14.5 oz, ea) cans green beans,
drained
1/3 C. milk
1 (6 oz) can French fried onions

Spray insides of crockpot lightly
with nonstick cooking spray.
In large bowl gently mix soups,
green beans & milk until well
blended – pour into crockpot &
spread out evenly. Cover & cook
on Low 2-3 hours. Sprinkle French
fried onions on top before serving.
Serves 6-8

(recipe: recipesthatcrock.com)
————————-
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
8 1/2 oz. (Jiffy) corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In large bowl
combine cream cheese, eggs &
sugar. Mix in dry muffin mix &
remaining ingredients; pour into
crockpot & smooth out evenly.
Cover & cook on High 2-4 hours.

NOTE: different crockpots cook at
different times – check for doneness
at 2 hours. Poster said their’s was
done at a little over 2 hours.

(recipe: recipesthatcrock.com)
———————————
Crockpot Sweet Potato Casserole

4 lb. sweet potatoes, peeled/finely
diced
1/4 C. melted butter
2 C. brown sugar
1/4 C. water
1 tsp. cinnamon
1/2 tsp. vanilla
pinch kosher salt
1 1/2 C. mini marshmallows
1/2 C. whole pecans

Spray insides of crockpot with
nonstick cooking spray. Place
diced sweet potatoes in crockpot.
In medium bowl combine butter,
sugar, water, cinnamon, vanilla &
pinch salt – whisk to combine then
pour over sweet potatoes & toss
to fully coat. Cover & cook on High
4 hours. Remove top & top with
marshmallows & nuts. Reduce heat
to Low. Cover & heat until marsh-
mallows are melted. Serves 6-8

(recipe: delish.com)
—————————–
Loaded Scalloped Potatoes

6 slices bacon, chopped into
1″ pieces
3 T. unsalted butter
3 cloves garlic, minced
3 T. flour
2 C. heavy cream
1 C. chicken broth
2 lb. russet potatoes (4-6)
rinsed/scrubbed clean/ Peeled
& thinly sliced into thin coins
2 C. shredded Cheddar cheese
1/4 C. finely chopped chives
kosher salt
ground black pepper

Preheat oven 400 degrees F.
Cook bacon in skillet until crispy;
drain bacon on paper towels.
Place butter in skillet & melt. Add
garlic & saute 1 minute. Stir in
flour – cook 1 minute. Whisk in
heavy cream & broth; season
with salt/pepper – simmer until
thickened slightly (about 5 minutes)
Remove from heat. Spoon a thin
layer of sauce in bottom of large
casserole dish. Add a single layer
of potato slices on top; spoon more
sauce on & top with cheese & bacon.
Repeat layers 3-4 times until dish is
mostly full. Bake 40-50 minutes until
sauce is bubbly & potatoes are very
tender. Let stand at least 15 minutes
before serving. Serves 8-10

(recipe: delish.com)
—————————

Cranberry Salsa

1 (10 oz) bag fresh or frozen
cranberries (thawed)
3 T. granulated sugar (or more,
to taste)
1/4 C. red onion, finely diced
1-2 jalapenos, seeded/minced
1/4 C. chopped cilantro
juice of 1 lime

Suggested Dippers:
salty tortilla chips, crackers or
crostini spread with a bit of
cream cheese

Place cranberries in food processor
& pulse until coarsely chopped.
Transfer to medium bowl; add sugar,
onion, jalapeno, cilantro & lime
juice – stir until completely combined.
Cover & refrigerate at least 30 minutes.
Serve with dippers (see above)
Makes 8 servings

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

Homemade Cranberry Sauce

3/4 C. sugar
1/2 C. orange juice
1/2 C. water
1 (12 oz) pkg. fresh cranberries,
rinsed & picked through
pinch salt
1 stick cinnamon
1 piece of orange peel

In large saucepan combine sugar,
orange juice & water over medium
heat; stir to combine. Bring to a
simmer & cook, stirring frequently,
about 10 minutes until all or most
of cranberries have popped. Remove
from heat & let cool at least 30 minutes.
Cover & refrigerate until ready to use.
Makes 8 servings

Can be made up to 3 days in advance

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

Chocolate Pecan Slab Pie

Crust:
1 (2-crust) box refrigerated pie
crusts
1 1/4 C. flour
1/4 C. cocoa powder
2 T. sugar
1/4 C. butter, softened

Filling:
4 eggs
1 1/2 C. sugar
1 1/2 C. light corn syrup
3 T. butter, melted
1 tsp. vanilla
4 oz. dark baking chocolate
bar, chopped
coarse sea salt
2 C. pecan halves

Preheat oven 350 degrees F.
Place pecan halves in a baking
dish & bake 5 minutes until light
brown.
Unroll both pie crusts & press both
into a 15 X 10″ flat rimmed baking
sheet. Cover the entire bottom &
sides & overlap pie crusts in middle;
be sure seams are firmly sealed.
In a bowl whisk flour, cocoa powder
& sugar. Add 1/4 C. butter & cut
mixture using two knives or a pastry
cutter; press mixture on top of
unbaked crust. Bake 15 minutes
until crust puffs a bit. Remove
from oven. In another bowl beat
eggs, sugar, corn syrup, butter &
vanilla – mix until fully combined &
smooth; pour over crust & spread
evenly. Sprinkle chopped chocolate
& toasted pecans on top. Bake
20 minutes until filling is set. Cool
completely before serving.
When cutting:
Spray a sharp knife with nonstick
cooking spray – makes it a little
easier & less gooey.
Serves 15-16

(recipe: ourtableforseven.com)

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

(well, that’s lovely – I just wrote a ‘after
the recipes’ post part – then promptly
deleted it & hit PUBLISH! Sigh…)
What that said was:

weather is gray/gloomy/30-40’s
with light rain.
Gas prices are stuck at $2.69/9
Not much going on for the rest of
the week; took both vehicles in
for oil changes/anti-freeze checks.

Hope you are having a pleasant day;

Hugs;

Pammie