Friday

It’s been a rather quiet week – only babysitting today for a few hours (or so I thought . . . ). I’m due at 2 today (until around 6) but got a text asking if I can do it again tomorrow from around 10:30 – 3/4/6? Oldest son (the chef) is in the middle of launching another Hilton restaurant in Lansing so he’s drawn to working lots of extra hours (it’s a 1 1/2 hr. drive from his house to Lansing). Looks like I’ll be taking a LOT of knitting with me both days . . . sigh. Am nearing the end of the yellow baby blanket and am STILL vacillating over my next blanket/project. I have lots of different colors of baby yarns – one minute I want to do a various granny squares blanket, the next something different – who knows? (Not even ME at this point!)

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

No-Bake Choc. Chip Cannoli Cheesecake

1 (4 oz) pkg. cannoli shells
1/2 C. sugar
1/2 C. graham cracker crumbs
1/3 C. butter, melted

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 C. powdered sugar
1/2 tsp. grated orange zest
1/4 tsp. cinnamon
3/4 C. ricotta cheese
1 tsp. vanilla
1/2 tsp. rum extract
1/2 C. miniature semisweet chocolate
chips (can use regular chips, coarsely
chopped)
chopped pistachios, optional

Spray a 9 inch pie plate with
nonstick cooking spray.
Place cannoli shells in food processor &
pulse until coarse crumbs form. Add sugar,
cracker crumbs & melted butter – pulse
just until combined. Press mixture onto
bottom & sides of prepared plate –
refrigerate until firm, about 1 hour.

Filling:

Beat first 4 ingredients in a bowl until
blended. Beat in ricotta cheese & extracts.
Stir in chocolate chips & spread into crust.
Refrigerate, covered, until set – about 4
hours. (if desired, top with chopped
pistachios). Serves 8

NOTE: Pistachios are classic in cannoli but
if you don’t have them you can still top
pie with additional crumbled cannoli
shells or chocolate shavings.

(recipe: tasteofhome.com)
—————————-

Orzo w/Spinach, Mushrooms &
Peppers

1 C. uncooked orzo pasta (about
8 oz)
1 T. olive oil
1 medium sweet orange pepper,
seeded/chopped
1 medium sweet red pepper,
seeded/chopped
1 medium sweet yellow pepper,
seeded/chopped
1 C. sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
2 C. fresh baby spinach
1/2 C. grated Parmesan cheese

Cook orzo accordg. to pkg.
directions; drain. In large
skillet, heat oil over medium-high
heat. Saute peppers & mushrooms
until tender. Add garlic & seasonings;
cook & stir 1 minute. Stir in spinach
until wilted. Stir in cooked orzo &
cheese; heat through. Serves 6

(recipe: tasteofhome.com)
——————————

Backwoods Pork Chops & River Gravy

1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. plus 1/8 tsp. salt
1/4 tsp. black pepper
4 (4 oz) boneless center-cut pork chops
1/2 C. flour
1/4 C. buttermilk
1/8 tsp. cayenne pepper
2 T. vegetable oil
3/4 C. milk

In small bowl combine garlic & onion
powders, 1/2 tsp. salt & pepper. Rub
seasoning mixture evenly on both
sides of chops. Reserve 1 T. flour &
set aside. Place remaining flour in a
shallow dish. In another shallow dish
combine buttermilk & cayenne pepper.
Dip chops in buttermilk then coat
both sides in flour. In large skillet over
medium heat, heat oil. Add chops &
cook 5 minutes on each side until
golden brown. Drain on paper towels.
Reduce heat to medium-low. Whisk
reserved flour into milk; add remaining
salt & cook in skillet until thickened &
bubbly, stirring constantly. Serve
immediately with chops. Serves 4

(recipe: mrfood.com)
————————————–

Chicken & Swiss Casserole

5 1/2 C. uncooked egg noodles
(about 1/2 lb)
3 T. olive oil
3 shallots, chopped
3 small cloves garlic, minced
1/3 C. flour
2 C. chicken broth
3/4 C. milk
1 1/2 tsp. dried thyme
3/4 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
5 C. cooked,cubed rotisserie chicken
1 1/2 C. frozen peas
2 C. shredded Swiss cheese
3/4 C. dry bread crumbs
2 T. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook noodles accordg. to pkg.
directions; drain. In large skillet
heat oil over medium heat. Cook
shallots & garlic, stirring, 45 seconds.
Stir in flour – cook & stir 1 minute.
Add broth, milk, thyme, lemon zest,
salt, nutmeg & pepper. Stir in chicken
& peas -heat through. Stir in noodles &
cheese. Transfer mixture to prepared
dish. In small bowl mix bread crumbs &
butter; sprinkle over top & bake 8-10
minutes until top is browned. Serves 8

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

Crockpot Sweet & Sour Shrimp

1 (6 oz) pkg. frozen Chinese pea pods
1 (14 oz) can pineapple tidbits or chunks*
2 T. cornstarch
3 T. sugar
1 C. chicken stock
*1/2 C. reserved pineapple juice
1 T. soy sauce
1/2 tsp. ground ginger
1 (16 oz) bag frozen cooked shrimp
(medium or large)
2 T. cider vinegar or rice vinegar
=
1 C. cooked rice, for serving
=
Place pea pods in a colander & run cold
water over them until thawed enough
to easily separate. Drain pineapple juice
& reserve 1/2 C. of juice. Place pea pods
& drained pineapple into crockpot. In a
small saucepan combine cornstarch &
sugar-stir to blend. Add chicken stock,
reserved pineapple juice, soy sauce &
ginger – bring to a boil over high heat.
Cook about 1 minute, stirring constantly;
sauce should be thick & clear. Pour sauce
over pea pods & pineapple – stir gently
to blend. Cover & cook on Low 3-4 hours.
Add thawed, cooked shrimp & cook 15-20
minutes longer until hot. Add vinegar &
stir gently. Serve with hot cooked rice.
Serves 3-4

(recipe: thespruceeats.com)
———————————

Crockpot Crustless Pizza

2 lb. ground beef
garlic salt – to taste
black pepper – to taste
dried minced onion – to taste
2 C. shredded mozzarella cheese
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese

your favorite pizza toppings

In a skillet brown beef & seasonings
over medium-high heat; drain. Place
cooked meat & mozzarella in a bowl &
mix well. Spray insides of crockpot with
nonstick cooking spray. Evenly spread
meat mixture in crockpot & pour pizza
sauce over top – spread evenly. Top with
pizza-blend cheese & any toppings you
may want. Cover & cook on Low 4 hours.
Serves 10

(adapted from Gooseberrypatch recipe)

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

Blueberry Breakfast Bundt Cake

1 box yellow cake mix
3 eggs
3/4 C. vegetable oil
3/4 C. sour cream
1 C. fresh or frozen blueberries

Preheat oven 350 degrees F.
Spray a bundt pan liberally with
nonstick cooking spray. In a bowl
mix all ingredients except berries –
add berries last, fold in gently.
Pour batter into prepared pan &
spread to even top. Bake 55
minutes or until center is firm.
Let cool 10 minutes then turn
onto a platter. Glaze if desired.

Glaze:
2 T. melted butter
1 C. powdered sugar
1 T. orange juice

Mix glaze ingredients in a bowl &
drizzle glaze across top of cake.

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

You can tell we FINALLY have Spring in Michigan-
they are selling flowers for planting! I bought a
really nice, big hanging basket geranium today
at Krogers – it’s a multi-color: bright pink with
a darker pink center – very nice. It’s in the 50’s
today & overcast/sprinkling – looking at the
upcoming week – highest temp. is 62 degrees F.
Oh well . . . and mostly raining.

Mother’s Day is Sunday so hope you have something
planned. I never know, year to year, what’s up. Usually
my oldest son decides to take me (and his girlfriend/
mother of our youngest grandson) out to lunch so
I have that to look forward to sometime soon.

Hope you are in good health and able to see
some SUNSHINE to cheer you up!

Hugs;

Pammie

 

PS: Gas prices jumping back & forth from $2.69/9 & $2.79/9 lately

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Friday

Ah, yes – Michigan in the Spring; it’s been another rollercoaster ride with our weather. It ‘was’ kinda warm a few days ago and then there was yesterday – waking up to a covering of snow – lovely . . . not. It eventually melted & today we have gloomy & rainy 53 degrees. Looking at our upcoming weather it’s ‘maybe’ going up to 63 today (I doubt it) then Sun/Mon. it’s rain and SNOW again. . . lovely. Oh well – EVENTUALLY we’ll have Spring!

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

Blueberry Almond Coffee Cake

Coffee Cake:
1/2 C. butter, softened
1 C. brown sugar, packed
1 egg
1 tsp. almond extract
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 1/2 C. blueberries, fresh or frozen
1/2 C. sliced almonds

Glaze:
1 C. powdered sugar
1/2 tsp. almond extract
1 1/2 T. milk
dash salt

Preheat oven 350 degrees F.
Line two 8″ round cake pans with
parchment paper & spray with
nonstick cooking spray, generously.
In stand mixer or large bowl add
softened butter & brown sugar:
cream together until light & fluffy,
about 2 minutes. Add egg & beat
1 minute, scraping sides of bowl &
adding almond extract – mix until
just combined. In another bowl
mix flour, baking soda, baking
powder & salt. Pour half of dry
ingredients into creamed mixture &
mix just until combined. Add half of
sour cream & mix just until combined-
repeat with remaining dry ingred. &
sour cream – make sure to not over
mix. Gently fold in blueberries.
Spread batter into pans evenly &
sprinkle tops with almonds. Bake
20 minutes until a toothpick inserted
into center comes out clean. Allow
pans to rest on counter 5 minutes then
invert onto a wire rack.

Whisk glaze ingredients together in
small bowl & drizzle over tops of warm
cakes. Serves 12

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

Make-Ahead Breakfast Sandwiches

14 eggs
2 T. milk
1/4 tsp. seasoned salt
salt/black pepper
12 small croissant rolls, sliced in half
1 (6 oz) pkg. sharp Cheddar cheese slices
1 (9 oz) pkg. deli ham
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl crack eggs; add  milk,
seasoned salt & some salt/pepper –
whisk vigorously with a fork (you want
it kind of frothy). Pour eggs into prepared
pan & bake 15 minutes until eggs puff up
& are cooked through. Cool 5 minutes then
cut into 12 rectangles (same size as
croissants). Place one egg slice on each bottom
half & top with some ham & cheese.
=
Spray another 9 X 13″ baking dish with
nonstick cooking spray & arrange croissant
sandwiches in pan. Cover pan tightly with foil
& refrigerate until ready to serve.
=
Preheat oven 400 degrees F.
Place covered pan in oven & bake 15 minutes
until sandwiches have heated through & cheese
is melted. Makes 12 sandwiches

NOTE: Poster split each cheese slice in half,
placing one half under ham & one over so
the cheese melted & secure the ham in place.
She said it helps speed up the process if you
cut the croissants, add all the egg, then all
the ham & cheese – instead of doing each one
individually.

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

15-Minute Honey Garlic Chicken

3 chicken breasts (about 1 1/2 lb)
salt/pepper
1/4 C. flour
6 T. butter, divided
3 cloves garlic, chopped
2 T. apple cider vinegar
2 T. soy sauce
1/2 C. honey

Filet each chicken breast into 2 equal halves –
sprinkle with salt/pepper. Pour flour into a
shallow dish (or pie plate) & dredge each
piece in flour, making sure both sides are
covered. Heat a large deep skillet over medium
high heat. Add 4 T. butter & melt. Place chicken
in skillet & brown on both sides (about 3
minutes per side). Move chicken to sides of pan &
add 2 T. butter in center – melt. Place garlic in
center of pan & stir to combine – cook 1-2 minutes.
Add apple cider vinegar, soy sauce & honey to
center of pan. Shake pan a bit, allowing sauce &
garlic to spread & combine. Cook until sauce
thickens & chicken is no longer pink in middle,
2-3 minutes. Serve immediately. Serves 6

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

Strawberry Spinach Salad

5 oz. pkg. Spring Mix salad
1 pint strawberries, washed/
hulled, sliced
1 C. walnut halves
3 oz. creamy Gorgonzola cheese*
1/2 C. mint – chopped tiny

Balsamic Vinaigrette Dressing:

3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper

Place spring mix in large bowl &
top with strawberries & nuts. Sprinkle
Gorg. cheese & chopped mint on top

Dressing:
Combine all dressing ingredients in large
jar with lid; cover & shake vigorously
until dressing has emulsified (it should
look uniform in appearance). Serve
salad with dressing on the side or
drizzle over top of salad just before
serving.  Serves 4

*Look for Gorgonzola that doesn’t
crumble – you want the really creamy
kind

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

Crockpot Creamy Chicken/Fajita
Bowls

2 lb. boneless chicken
1 red bell pepper, seeded/sliced
1 green bell pepper seeded/sliced
1 yellow bell pepper, seeded/sliced
1/2 to 1 lb. mushrooms, sliced
1 (14-16 oz) can crushed tomatoes,
undrained
1 medium onion, sliced
8 oz. cream cheese, cubed
2 packets dry Fajita seasoning

Optional: shredded Cheddar Cheese
slices lemon or lime
Cooked rice or mashed potatoes to serve
6
=
Add chicken, peppers & onions to
crockpot. In a bowl combine tomatoes
& fajita seasonings – pour over ingredients
in crockpot. Top with cream cheese cubes.
Cover & cook on Low around 6 hours,
stirring at about 5 hours. Serve over cooked
rice or mashed potatoes & sprinkle some
cheese on top. Squeeze some lemon or lime
on top.

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

Garlicy Shrimp Stir Fry

2 T. olive oil
1 lb. shrimp, peeled/deveined
kosher salt/black pepper
1 T. sesame oil
1 small head broccoli, cut into
small florets
8 oz. sugar snap peas
1 red bell pepper, seeded/sliced
3 cloves garlic, minced
1 T. minced fresh ginger
1/2 C. soy sauce
1 T. cornstarch
juice of 1 lime
2 T. brown sugar
pinch of red pepper flakes

In large skillet over medium heat,
heat oil. Add shrimp & season with
salt/pepper. Cook until pink, 5 minutes,
then remove from skillet. Return
skillet to heat & heat sesame oil. Add
broccoli, peas & bell pepper – cook
until soft, 7 minutes. Add garlic &
ginger; cook 1 minute more. In small
bowl, whisk soy sauce, cornstarch, lime
juice, brown sugar & pinch red pepper
flakes; add to skillet & toss to coat. Add
shrimp & cook until heated through,
2 minutes. Serves 5

(recipe: delish.com)
——————————

Classic Deviled Eggs

6 large eggs
2 1/2 T. mayonnaise
1 1/2 T. sweet pickle relish
1 tsp. prepared mustard
1/8 tsp. salt
dash black pepper
optional garnish: paprika

Place eggs in bottom of a saucepan &
add enough cold water to cover eggs.
Bring to a boil; cover & remove from heat.
Let stand 15 minutes. After 15 minutes
drain water then fill sauce pan with cold
water & ice – allow to stand 5 minutes.
Tap each egg firmly on counter until
cracks form all over shell – peel eggs
under cold running water. Slice eggs
in half lengthwise & carefully remove
yolks. Place yolks in a bowl & mash
using a fork. Add mayonnaise, relish,
mustard, salt/pepper & stir well.
Spoon mixture into egg white halves.
Sprinkle tops with a bit of paprika.
Makes 12

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

Fluffy Orange Jell-o Salad

1 C. hot water
2 (3 oz) pkgs. orange Jell-o
1 C. crushed ice
8 C. miniature marshmallows
2 (15 oz, ea) cans mandarin oranges,
drained
1 (20 oz) can crushed pineapple, undrained
1 (5.1 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed

In a glass 2 cup
measuring cup- pour in 1 C.
water & microwave 2-3 minutes until
boiling. Add both pkgs. orange Jell-o to
hot water & stir until completely dissolved.
Add 1 C. crushed ice & stir until all ice
has melted. Refrigerate 20-30  minutes
until it’s the consistency of thick pudding.

To a large bowl add marshmallows. Add
mandarin oranges, crushed pineapple to
bowl then sprinkle dry vanilla pudding mix
in bowl. Add Cool Whip & stir all in bowl
until combined. Remove orange Jell-o
from fridge & add to bowl – stir to combine.
Refrigerate at least 1 hour – or up to 12
hours. Serves 12

(recipe: jamiecooksitup.net)
===================

This week it’s babysitting Thurs & Friday
but only for about 4 hours each, so that’s
not too bad. My 2 yr old grandson amazes
me in his mental growth – yesterday he ran
up to me & ‘threw’ at me a continuous
sentence consisting of “Green/Yellow/
Green/Yellow/Green/Yellow” in rapid
order then said “Bye! waved at me & ran
away . . . strange child! He keeps me laughing
for sure!  While babysitting I do manage to
get in a good amount of knitting. I have 5
more pairs of baby booties and we’ll be
able to donate another 50 pairs, making
our total donations 200 pairs since we
started about 2 1/2 months ago. Still
working on the 2 baby blankets – one
(a multi-colored) is almost finished; the
other (all yellow) still is only about 1/4th
finished. I now have 5 baby blankets done-
most of those will probably go to Crisis
Pregnancy Center Mobile Unit – I donate
blankets to them twice a year. The lady
that runs the mobile unit meets me in
the parking lot of a church that’s about
half-way between the two of us. As I’ve
mentioned before, they give baby blankets
to women who agree to not abort their
babies.

Not much else new around here – trying
to get together an Easter ‘sides’ menu –
haven’t really thought about it much
although it’s coming up pretty soon – how
are you doing with your Easter dinner plans?
I will attempt to post more Easter recipes
for you soon.

Hope you have a nice, relaxing day today!

Hugs;

Pammie

PS:
Gas Prices

Don’t know about your area, but
our gas prices keep jumping. They
were something like $2.69/9 and
now we’re up to $2.79/9
really hope they go down soon
for the holidays for all the people
who will be driving to relatives &
family.

Happy Thursday!

it’s Thursday – over half-way through the week! Will be babysitting in a very short while (hopefully, it will be a short day but tomorrow is 10:30 – ??? which could be 6/6:30/7 – whatever).

Weather-wise, it’s typical Michigan Spring – sometimes rainy & gray, sometimes sunny! 30’s for most of week but also possibility of SNOW two days – oh well . . . at least we know SPRING IS ON THE WAY! We have Aconite flowers all over the backyard; they’re a bright yellow ground cover. Originally they were all on my neighbor’s side of the fence, but slowly, over the years, they have all crept under the fence and now are all over MY yard (and NONE on theirs! Strange!)

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

Homemade Chocolate Turtle Cake

1 C. chocolate chips
2 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake mix accordg. to pkg. directions &
pour half of batter into prepared pan.
Bake 15 minutes. Remove & let cool.
In a double boiler, add unwrapped
caramels, milk & butter – stir constantly
until melted – pour over cooled cake.
Sprinkle top of cake with 1 C. pecans &
chocolate chips. Pour remaining batter
on top & bake 20 minutes.

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

Bundt Cake Breakfast

1 C. cooked, diced ham
1 C. Tater Tots – frozen
1 dozen eggs, whisked
1 can Pillsbury Grands biscuits (8),
diced – raw
2 C. cheese – your choice (poster used Cheddar)
1/4 C. milk

Preheat oven 400 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix all ingredients
together in large bowl & pour into
prepared pan. Bake 45 minutes.
When done, turn onto a platter –
cut & serve.

NOTE: You can substitute any cooked
meat or veggies – the key is to not add
too much starch.

(recipe: skinnypoints.com)
————————–

Lemon Chicken Rice Skillet

4 boneless skinless chicken breast
halves (or boneless chicken thighs)
salt/pepper, to taste
1 tsp. garlic powder
1 tsp. dried parsley
2 T. butter
1 C. uncooked white rice (poster used Jasmine)
2 1/4 C. chicken stock
1 tsp. lemon zest & 3 T. lemon juice, from
one lemon
1 tsp. dried parsley
1 whole lemon, cut into slices – (garnish)

Heat large skillet with lid over medium-
high heat. Season chicken with salt/pepper,
garlic powder & parsley. Add butter to skillet
& cook chicken in hot butter until browned,
but not cooked all the way through (about
2 minutes per side). Remove chicken from
skillet to a plate. Add rice, chicken stock, lemon
zest, lemon juice & parsley to skillet over medium
heat; using a wooden spoon, scrape browned bits
from bottom of pan. Let rice come to a small boil,
then reduce heat to simmer. Place chicken on top
of rice mixture, cover with lid & cook 20-25 minutes
until rice is tender & liquid is absorbed. Garnish
chicken with lemon slices & extra parsley, if desired.
Serves 4

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

Crockpot Chicken Alfredo Tortellini
Soup

1 C. diced onion
4 cloves garlic, minced
8 C. chicken broth
4 medium carrots, cut into 1/2″
pieces
4 ribs celery, cut into 1/2″ pieces
1 tsp. salt
1 tsp. black pepper
2 lb. boneless skinless chicken
breasts (frozen is OK)
1/2 C. flour
2 C. Half & Half
1 (19 oz) pkg. frozen cheese tortellini
1 1/2 C. grated/shredded Parmesan
cheese
5 large kale leaves, washed & coarsely
chopped (discard stems)
salt/pepper, to taste

Add onion, garlic, chicken broth, carrots,
celery, salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours (6 hours
for thawed chicken/8 hours for frozen).
Remove lid & use tongs to place chicken
on a cutting board – cut into pieces or
shred – add back to crockpot. Turn
heat to High – warm the Half & Half*.
Whisk flour, 1 T. at a time, into Half &
Half until smooth – pour into crockpot.
Stir & let soup thicken about 10 minutes.
Add in tortellini, Parmesan & kale.
Tortellini will cook in about 5-10 minutes.
Adjust salt/pepper to taste.
Serves 8-10

* Poster warms in a microwaveable
cup or bowl for 1 minute

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

I thought this was a VERY INTERESTING idea!

Wafflemaker Hash Browns

1 (30 oz) bag frozen shredded hash
browns, thawed
4 T. (1/2 stick) butter, melted
1 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 C. grated Cheddar cheese
3/4 C. chopped ham

Preheat waffle maker on regular
setting & spray both heated elements
with nonstick cooking spray. Squeeze
out any excess moisture from potatoes &
place in a bowl. Pour melted butter over,
sprinkle with salt/pepper & stir. Scoop
a heaping 1/2 C. of mixture into each bottom
waffle section* – top with a generous 2 T.
Cheddar then a sprinkling of chopped
ham. Top cheese & ham in each section
with another 1/4 C. hash browns. Close
waffle iron & cook 15 minutes on
regular setting. Repeat with rest of
hash browns, cheese & ham, filling
one section of waffle iron. Makes 5

*you  might want to spread hash browns
around a bit to totally fill each section

(recipe: foodnetwork.com
———————————-

Tamale Pie

1 box corn muffin mix (like Jiffy)
1 large egg
1/2 C. sour cream
1/2 c. canned creamed corn
1 T. olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt/ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 C. red enchilada sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese

Preheat oven 400 degrees F.
Grease a large oven-safe skillet with
nonstick cooking spray. In large bowl
whisk corn muffin mix, egg, sour cream
& creamed corn – pour into prepared
skillet & bake 20 minutes until golden.
Let cool.
In large skillet over medium heat, heat
oil. Add onion, cumin & chili powder –
season with salt/pepper – cook 5 minutes
until soft. Add garlic & cook 1 minute until
fragrant. Add gr. beef & cook, breaking up
meat with a wooden spoon, until no longer
pink, about 6 minutes; drain. Poke entire
surface of cooked cornbread with a fork &
pour enchilada sauce over. Top with beef &
cheeses. Cover with foil & bake about 20
minutes until cheese is melted. Turn on
broiler, remove foil & broil about 5 minutes
until cheese turns golden. Serves 6

(recipe: delish.com)
—————————————

Knock Your Socks Off Chicken
& Sausage
(crockpot)

1 1/2 lb. boneless skinless chicken
breasts
1 pkg Andoulle sausage (or you can
use smoked sausage, kielbasa)
1 (8 oz) pkg. cream cheese, room temp.
1 C. chicken stock
1/2 C. white wine (or beer or chicken
stock)
3 cloves garlic, minced
1 small yellow onion, diced
2 T. grainy mustard
1/2 tsp. salt
(scallions – chopped – optional garnish)
=
Cooked white rice, noodles, quinoa or
pasta to serve 4
=
In medium bowl mix cream cheese with
chicken stock, salt, garlic, mustard & wine
until incorporated. Place chicken & sausage
in bottom of crockpot & place onions on top.
Pour cream cheese mixture over top. Cover
& cook on High 4 hours (or Low 5-6 hours)
checking occasionally to be sure it’s not
thickening too much – if it is, add a little
more chicken stock or wine.

When ready to serve, you can place the meal
in a baking dish & place under broiler a few
minutes (optional). Salt & pepper, to taste
& serve with suggested sides.

NOTE from poster: If your sauce seems thinner
you can always remove the lid from crockpot
the last hour of cooking time.

(recipe: bakednewengland.com)

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

Well, recipes were copying just fine until the last dessert
one – back to my sites old tricks so no last dessert recipe –
sorry.

On the knitting note; Tuesday I was able to deliver
50 pairs of baby booties – that makes 150 pairs since
we first took up the challenge – I’m so proud of my ladies!

Guess I’d better get off here and organize what I’m taking
for babysitting today besides my knitting (some sort of
lunch . . . ).

Have a GREAT day! SPRING IS COMING!!!

Hugs;

Pammie

PS: Gas prices are up to $2.69/9 (was lucky to use my Kroger gas points to get 20 cents off per gallon – yay!

 

a day to RELAX and catch up!

Sometimes in life you just NEED a ‘down’ day to re-group/gain your strength and your wits – that would be today for me! It’s been a pretty busy week so far with babysitting, grocery shopping, knit group, special needs group, etc. SOOOoo glad to have a FREE/Down day finally! Started out the day finishing up another pair of baby booties (have 13 pairs done for next delivery). One of the ladies in my Panera knit group has now started volunteering at the location where they do all the sewing of the baby gowns; she got to meet the woman who started the project of making & clothing infants who have died. My friend said they were very grateful for our group’s baby booties – that’s always good to hear that something you’re doing makes a small difference somewhere. (She also said that she would be willing to deliver our booties when she goes to volunteer sew – that would save some $$$ on shipping! YAY – another blessing!).

===========

Hershey Bar Cake

1 box German Chocolate cake mix
1 (3 oz) box instant vanilla pudding mix
3 large eggs
1/3 to 1/2 C. oil (depending on cake
mix brand)
1 1/4 C. water (depending on cake mix
brand)

Frosting:
1 (8 oz) pkg. cream cheese, softened
1 scant C. granulated sugar
1 scant C. powdered sugar
1 (12 oz) tub Cool Whip, thawed
1 C. chopped pecans (or other nuts)
1 giant Hershey bar – grated (not regular
size)

Preheat oven 350 degrees F.
Spray & flour two 8″ cake pans. In large
bowl combine dry cake mix, vanilla pudding
mix, eggs & oil/water according to cake mix
directions – beat until smooth & pour into
prepared pans. Bake 35 minutes – remove
& cool layers.

Frosting:
Using an electric mixer, in medium bowl
beat cream cheese & granulated sugar
20 minutes. Add powdered sugar & beat
just until smooth. Fold in Cool Whip, nuts
& grated Hershey bar. Frost cake.

(recipe: 77recipes.com)
——————————————

Crockpot Easy Corned Beef & Cabbage

1 large yellow onion, cut into large wedges
4 medium potatoes, peeled/cut into quarters
1 lb. baby carrots
3 C. water
3 cloves garlic, minced
1 whole bay leaf
2 T. granulated sugar
2 T. apple cider vinegar
1/2 tsp. black pepper
3 lb. corned beef brisket
(with spice pkt) cut brisket in half to
fit crockpot, if needed
1 head fresh cabbage, cut into wedges (2-3 lb)

In 5-7 qt. crockpot place onion, potatoes &
carrots. In small bowl combine water, garlic,
bay leaf, sugar, vinegar, pepper & contents of
spice packet – pour over vegetables in crockpot.
Place brisket on top, then cabbage. Cover &
cook on Low 8-9 hours until meat & vegetables
are tender. Remove bay leaf before serving.
Serves 8

(recipe: crockpotladies.com)


(Copycat) Chicken Gnocchi Soup
(Olive Garden)

4 T. butter
1 T. olive oil
1 C. finely diced oion
1/2 C. finely diced celery
2 cloves garlic, minced
1/4 C. flour
1 quart Half & Half
28 oz. chicken broth
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried parsley flakes
1/4 tsp. ground nutmeg (optional)
1 C. carrots, finely shredded
1 C. spinach leaves, coarsely chopped
1 C. cooked, diced chicken breast
1 (16 oz.) pkg. ready-to-use gnocchi

In large saucepan over medium heat
melt butter into oil. Add onion, celery &
garlic – cook, stirring occasionally, until
onion becomes translucent. Whisk in flour &
cook 1 minute. Whisk in Half & Half – simmer
until thickened. Whisk in chicken broth & simmer
until thickened again. Stir in salt, thyme, parsley
& nutmeg (if using), carrots, spinach, chicken &
gnocchi. Simmer until soup is heated through.
Before serving, season with additional salt,
if needed. Serves 8

(recipe: copykat.com)
——————————

Garlic Butter Meatballs

1 lb. ground chicken
5 cloves garlic, minced/divided
1 egg, beaten
1/2 C. grated Parmesan cheese (more for
garnish)
2 T. fresh chopped parsley
1/4 tsp. red pepper flakes
kosher salt/black pepper, to taste
2 T. olive oil
4 T. butter
juice of half lemon
1 lb. (spaghetti noodles) recipe
calls for 1 lb. “zoodles” – see *

In large bowl mix ground chicken, 2 garlic
cloves, egg, Parm. parsley & red pepper
flakes – season with salt/pepper then form
into Tablespoon-sized meatballs. In large
skillet over medium heat heat oil & cook
meatballs until golden on all sides & cooked
through, 10 minutes. Transfer to a plate &
wipe out skillet with a paper towel. Melt
butter in skillet & add remaining garlic –
cook 1 minute. Add ‘zoodles’ to skillet &
toss in garlic butter then squeeze in lemon
juice. Add meatballs back to skillet &
heat just until warmed through. Garnish
with Parmesan & serve. Serves 4

*Zoodles:  spiral cut zucchini to form
noodles.  (I am going out on a limb here
and saying you could probably substitute
cooked spaghetti noodles)

(recipe: delish.com)
————————–

Tuscan Portobellow Stew

2 large Portobellow mushrooms,
coarsely chopped
1  medium onion, chopped
3 cloves garlic, minced
2 T. olive oil
1/2 C. white wine or vegetable
broth
1 (28 oz) can diced tomatoes,
undrained
2 C. chopped fresh kale
1 bay leaf
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. pepper
2 (15 oz, ea) cans cannellini beans,
drained, rinsed

In large skillet saute mushrooms,
onion & garlic in oil until tender.
Add wine (or broth) & bring to boil.
Cook until liquid is reduced by half;
stir in tomatoes, kale & seasonings.
Bring to a boil then reduce heat.
Cover & simmer 8-10 minutes. Add
beans & heat through. Discard bay
leaf & serve. Serves 4

(recipe: tasteofhome.com)
——————————-

Cheeseburger Cauliflower

1 1/2 lb. ground beef
1 lb. fresh or frozen cauliflower florets
1/2 tsp. garlic salt
salt – to taste
1 C. shredded Cheddar cheese

In large skillet over medium heat
brown beef; drain. In separate
saucepan place cauliflower in pan
& cover with water; cook over medium
heat until tender, about 15 minutes.
If using frozen – prepare accordg. to
pkg. directions. Drain well & add to
beef along with seasonings & cheese.
Cook until heated through & cheese
is melted. Serves 4-6

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

Balsamic Brown sugar-glazed Carrots

1 (2 lb) pkg. baby carrots
1 T. olive oil
salt/pepper
1 T. balsamic vinegar
1 T. brown sugar

Preheat oven 425 degrees F.
Lay out carrots evenly on a large
rimmed cookie sheet. Drizzle
1 T. olive oil over carrots & stir
so all are coated in oil. Sprinkle
with salt/pepper & stir. Cook
about 25 minutes until fork-tender.
In a small bowl mix 1 T. balsamic
vinegar with 1 T. brown sugar –
drizzle over top of hot carrots &
stir mixture into carrots. Place
pan back in oven 5 minutes. (The
vinegar mixture will turn glossy).
Taste & adjust seasoning (salt/pepper)
to your liking. Serves 6-8

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

Cheesecake Fluff

8 oz. cream cheese, room temp.
1/2 C. sugar*
8 oz. Cool Whip, thawed
1 (21 oz) can cherry pie filling

In large bowl place cream cheese,
sugar & Cool Whip – using elec.
mixer, beat until fully blended &
creamy, about 1-2 minutes. Add in
all pie filling & stir by hand until fully
blended. Place in a serving dish;
refrigerate, covered, until ready to
serve. Makes 5 Cups.

*recipe calls for 1/2 C. Splenda or granulated
sweetener of your choice

(recipe: southernplate.com)

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

Our weather has been pretty cold lately, but
mostly clear – few snow flurries but nothing
big (YAY!). I’ve heard a lot of people complaining
about how cold it’s been but my theory still goes:
You can ALWAYS drive/walk in cold: you don’t
get your car stuck in it, or slip & fall because of
it – so it’s tolerable! (in case you might be
wondering: ‘cold’ lately has been in the ‘teens’ –
right now it’s 19 degrees F. with a wind chill
making it feel like 8 degrees F. – that’s CHILLY!).
I don’t mind the cold so much unless it’s really
WINDY – then it’s a bit hard to deal with BUT
SPRING’S COMING SOON! (Here in Michigan
that’s usually a ‘false hope’ – looks like warm
weather but then we usually get one last BIG
snow storm – we’ll see . . .

Hope you are all in good health, warm &
enjoying this Thursday.

Hugs;

Pammie

PS: Gas prices are staying at $2.49/9 lately – YAY!

and here we are at Thursday again!

Well, once again our ‘dear’ Michigan weather decided to surprise (or not) – yesterday the weather reported snow around 11 a.m. followed by freezing rain/drizzle/snow – crazy. I went to Library Knit 10-12 (nice, clear weather!); babysat 2 p.m. – around 4 (beginning to get a little drizzle). Lois decided to cancel the special needs group so I did all the calling for that (and was HAPPY to go home for the evening!). Dinner was Pierogies & sausages (family favorite) – not sure but I don’t think we really GOT the freezing rain thing! Today is nice & sunny AND CLEAR – roads/sidewalks, etc! YAY!

Today found my running around attempting to pick up birthday items for youngest grandson’s birthday party Sunday; went to Old Navy – now he has lots of t-shirts & shorts for summer (in a bigger size than he’s wearing now). Stopped in at Michael’s & picked up a pair of size 8 bamboo knitting needles for knitting bigger baby booties (I find it’s easier with the wood – yarn doesn’t slip as easily.

Speaking of booties: Tuesday was my knit group’s Yarn Swap and (once again) I scored with lots of baby sport-weight yarns. Ladies brought me more knit baby booties which means tomorrow I’m going to the Post Office to mail off FIFTY pairs of booties! WOW! I’m so happy my ladies are getting into this project – even crocheters are now asking for crochet patterns for booties!

===========

Easy Coconut Pie

1 (9 inch) graham cracker pie crust
1/4 C. toasted coconut

Filling:
2 (3.4 oz, ea) boxes instant vanilla
pudding mix
1 tsp. coconut extract
12 oz. cold evaporated milk –
straight from can – do not reconstitute
1 1/4 C. cold milk
1/2 C. shredded coconut
1 (8 oz) tub Cool Whip, thawed

In large bowl using elec. mixer beat
pudding mixes, extract & milks on
Low speed 2 minutes. Fold in Cool
Whip & 1/2 C. shredded coconut –
pour into pie crust & spread evenly.
Top with toasted coconut & chill
at least 3 hours. (You can freeze it
also- then it’s like ice cream)
Serves 8-12

(recipe: bakemidnite.com)
——————————–

Spinach Dip Crescent Bites
(appetizers)

2 T. butter
1 C. chopped green onion
(about 1 bunch white & green parts)
2 cloves garlic, minced
1 C. chopped red bell pepper (1 large)
1 (10 oz) pkg. frozen chopped spinach,
thawed/well drained
8 oz. cream cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/3 C. mayonnaise
1 T. fresh lemon juice
1/2 C. chopped water chestnuts
1/2 C. shredded Parmesan cheese
2 tubes refrigerated crescent rolls

Preheat oven 375 degrees F.
Melt butter in a saute pan over medium
heat; add green onion, bell pepper &
garlic – saute 3-4 minutes. Add spinach
& cream cheese; stir & blend in cream
cheese until cheese is melted. Stir in
salt/pepper, paprika, crushed red pepper,
mayo, lemon juice, water chestnuts &
Parmesan. Remove from heat.
Unroll 1 tube crescent rolls & place on
a baking sheet. Using your fingers, gently
press seams to seal. Spread spinach
mixture evenly on rolls, leaving about
1/2 inch border along edges. Unroll
remaining tube of rolls & place on top
of spinach mixture. Press edges together
to seal – gently press seams together.
Bake 20-25 minutes until dough is golden
brown. Cut into small squares & serve
(NOTE: a pizza cutter works well for this).

(recipe: thekitchenismyplayground.com)
———————————

Crockpot Brown Sugar Meatloaf

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

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

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

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

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

Crockpot Chicken Alfredo Tortellini
Soup

1 C. diced onion
4 cloves garlic, minced
8 C. chicken broth
4 medium carrots, cut into 1/2″
pieces
4 ribs celery, cut into 1/2″ pieces
1 tsp. salt
1 tsp. black pepper
2 lb. boneless skinless chicken
breasts (frozen is OK)
1/2 C. flour
2 C. Half & Half
1 (19 oz) pkg. frozen cheese tortellini
1 1/2 C. grated/shredded Parmesan
cheese
5 large kale leaves, washed & coarsely
chopped (discard stems)
salt/pepper, to taste

Add onion, garlic, chicken broth, carrots,
celery, salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours (6 hours
for thawed chicken/8 hours for frozen).
Remove lid & use tongs to place chicken
on a cutting board – cut into pieces or
shred – add back to crockpot. Turn
heat to High – warm the Half & Half*.
Whisk flour, 1 T. at a time, into Half &
Half until smooth – pour into crockpot.
Stir & let soup thicken about 10 minutes.
Add in tortellini, Parmesan & kale.
Tortellini will cook in about 5-10 minutes.
Adjust salt/pepper to taste.
Serves 8-10

* Poster warms in a microwaveable
cup or bowl for 1 minute

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

Nacho ‘Taters’ (appetizers)

4 russet potatoes, about 1 lb.
2 tsp. vegetable oil
1 C. frozen corn kernels, thawed
1 C. enchilada sauce or taco sauce
1 C. Cheddar cheese, shredded
1 (15 oz) can black beans, drained/
rinsed
3 green onions, chopped
3 jalapeno peppers (pickled or fresh),
sliced

Preheat oven 400 degrees F.
Line a baking sheet with foil. Wash
potatoes well; dry. Coat each potato
in vegetable oil then prick skins a few
times with a fork. Place on prepared
baking sheet & bake 45 minutes to 1
hour until soft all the way through.
When potatoes are cooked, remove
from oven (leave OVEN on). Cut each
potato in half lengthwise down center
then once across – open potatoes &
mash insides slightly. Drizzle a few
tablespoons of enchilada sauce over each
potato then top with black beans, corn,
jalapenos & a handful of Cheddar cheese. Place
potatoes back in oven 3-5 minutes until
cheese melts. Remove from oven, drizzle
with more enchilada sauce & sprinkle
tops with sliced onions.
Serves 4

(recipe: budgetbytes.com)
——————————
Blackberry Cobbler

8 C. blackberries
3 T. sugar
3 T. flour
1/8 tsp. nutmeg (or 1/2 tsp. cinnamon)
4 T. butter, cut into small pieces
2 C. flour
3 T. sugar
1/2 tsp. salt
1/2 C. shortening (like Crisco)
1/4 C. ice water
4 T. brown butter*
2 T. turbinado sugar (large, crystal
crunchy sugar – garnish)
=
Preheat oven 400 degrees F.
Spray or butter a 9 X 13″ baking dish.
In large bowl mix fruit & sugar, flour &
nutmeg. Gently mix to coat the fruit
& pour into prepared dish. Dot top with
butter pieces.
Using a food processor, mix flour, sugar,
salt & shortening. Add ice water & pulse
to crumb texture – sprinkle over fruit.

*Brown Butter:
Melt remaining 1/4 C. butter until it is a
nutty brown color. Drizzle over pastry
chunks (make sure you get all the little
brown ‘crumbs” out of the pan). Sprinkle
top with 2 T. crunchy sugar.
Bake 40 minutes until pastry is golden
brown & crispy & fruit is bubbling.

(recipe: 77kitchen.com)
=======================

Our gas prices have ‘danced around’ a bit lately:
one day they were up to $2.49/9 but happily
they’re back down to $2.39/9.

Not much else new around here; finished the
next issue of the special needs group’s newsletter
& will be mailing that out tomorrow along with
all the baby booties.

Hope you have a GREAT SUNNY Day!

Hugs;

Pammie

Tuesday

Our weather has been SOooooo strange this winter – it’s so nice to have ‘warmer’ weather these past 2 days (it’s now 33 degrees F. but overcast). I know 33 sounds cold but it’s much better than last week’s BELOW ZERO temps! Tonight’s forecast is for sleet & freezing rain (oh joy – tonight is Knit/Crochet night at Panera!). Tomorrow’s not much better: more freezing rain with some ice accumulation – high 34 degrees F. – tomorrow is my special needs group meeting – we’ll see if THAT happens! If it doesn’t, that will make THREE weeks in a row we’ve had to cancel due to bad weather. Oh well . . . such is life, right?

Right now I’m awaiting a call from oldest son (HOPEFULLY) telling me my babysitting day is changed to Thursday. I’m supposed to sit today at 2 but son said he HAS to work late, which would make me not be able to go to my Knit/Crochet night at Panera. He’s checking with other grandparents to see if they’ll switch. Sure hope so: once he called I had great visions of all the things I can get done today: bank, library, grocery store, drug store, pick up mail – REALLY hope they can change because the oncoming weather sure doesn’t sound like I’ll be able to accomplish any of said trips if they can’t . . . and so we wait.

(Looks like my blog site is doing the TEENY-TINY print again with the recipes – UGH!) That means I have to type each recipe onto the site instead of ‘copy & paste’. So strange – after I hand-type in a few recipes, it will TAKE the copy & paste again – weird! (but I’m happy at least I don’t have to type ALL the recipes over again!)

OH-just got the ‘word’ I’m free today! YAY! Babysit 10:30 a.m. Thurs.

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

Shortbread

1 C. butter, softened

1/2 C. sugar

1/2 C. powdered sugar

2 C. flour

1/2 C. cornstarch

1/2 tsp. salt

In large bowl cream butter & sugars

until light & fluffy. Combine flour,

cornstarch & salt – gradually add to

creamed mixture & mix well. Roll

dough into a 15 X 2 X 1″ rectangle;

chill.

Preheat oven 325 degrees F.

Cut dough into 1/4″ slices, place

them 2 inches apart on a ungreased

baking sheet. Prick tops with a fork

& bake 10-12 minutes until set.

Remove to wire racks to cool.

Makes 5 dozen

(recipe: tasteofhome.com)


Chicken Dumpling Soup

6 boneless chicken thighs

2 (10 3/4 oz, ea) cans cream of celery soup

2 (15 oz., ea) cans mixed vegetables,

drained

salt/pepper, to taste

1 (12 oz) tube refrigerated biscuits, torn

Place chicken in a large soup pot over high heat.

Add enough water to cover; bring to a boil over

High heat – reduce heat to medium & simmer

15-20 minutes until chicken juices run clear. Drain,

reserving 3 C. broth in pot. Remove chicken &

cool; shred chicken & return to pot. Stir in soup,

veggies, salt/pepper. Add biscuit pieces. Simmer

over medium heat 7-8 minutes until ‘dumplings’

are done. Serves 6

(recipe: gooseberrypatch.com)


Cabbage Rolls
(alternative to making rolls)

1 lb. lean ground beef
1 clove garlic, minced
1 small head cabbage, chopped
2 1/2 C. water
2/3 C. uncooked long grain rice
1 T. Worcestershire sauce
1 tsp. onion powder
1 tsp. dried basil
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 (28 oz) can crushed tomatoes
1/2 tsp. salt

grated Parmesan cheese, topping

In nonstick Dutch oven cook beef &
garlic over medium heat until meat is
no longer pink; drain. Stir in next 8
ingredients & bring to boil. Reduce heat;
cover & simmer until rice is tender; 25-30
minutes. Stir in tomatoes & salt; heat
through. If desired, sprinkle with cheese
when serving. Serves 4

(recipe: tasteofhome.com)
————————–

Tiny Taco Bites (appetizers)

8 corn tortillas
8 oz cooked pork shoulder (or any
other leftover cooked meat)
1 1/2 T. taco seasoning mix
6 T. salsa
1 lettuce leaf, shredded
1 T. finely shredded cheese of your
choice

NEEDED:
1 (24 cup) mini muffin tin
a Mason jar or something with
same sized opening to use as
a cutting guide for tortillas
=
Preheat oven 400 degrees F.
Using mason jar as a guide, cut 3
mini-tortillas from each large tortilla,
making a total of 24 mini tortillas.*
In a bowl mix meat & taco seasoning.
Microwave mini tortillas 15 seconds –
this makes them pliable. Place one
mini tortilla & 1 tsp. meat in each
mini muffin tin. (Meat will act as a
weight & help keep the shape of
the bites.) Work quickly – once
tortillas cool they become more
difficult to bend. Bake 12 minutes
until tortillas are golden brown. Allow
to cool 3 minutes – tortillas will
continue to get crispy as they sit.
Remove from muffin tin & top each
with salsa, shredded lettuce & cheese.
Makes 24  (6 bites per person)

*Poster said she was able to stack
& cut through 3 large tortillas at once.

(recipe: yummly.com)
——————————-

Parslied Potatoes

1 1/2 lb. small new red potatoes
1 T. vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 C. chicken broth
1 C. chopped fresh parsley, divided
1/2 tsp. black pepper

Peel a strip of skin from around middle
of potato; place in a bowl of cold water –
repeat with rest of potatoes.
Heat large skillet over medium-high heat;
add oil. Saute onion & garlic 5 minutes until
tender. Add broth & 3/4 C. parsley; mix well &
bring to boil. Drain potatoes & place in a single
layer in skillet. Return to boil & reduce heat.
Cover & simmer 10 minutes until potatoes are
tender. Remove potatoes using a slotted spoon
to a serving bowl. Add pepper to skillet – stir.
Pour sauce over potatoes & sprinkle top with
remaining parsley. Serves 6

Note: Avoid overcrowding & use a skillet large
enough to ensure the potatoes will remain
in one even layer for fastest cooking
————————

Crockpot Southwest Breakfast
Casserole

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

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

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

Reuben Bake

2 (8 oz, ea) tubes refrigerated
crescent rolls
1 lb. sliced Swiss cheese
1 1/4 lb. sliced deli corned beef
1 (14 oz) can sauerkraut -drained/
rinsed thoroughly
2/4 C. Thousand Island salad
dressing
1 lightly beaten egg white
3 tsp. caraway seeds

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Unroll one tube
crescent rolls into 1 rectangle,
sealing seams by pressing. Place
in prepared dish & bake 8-10
minutes. In bowl, mix sauerkraut
& salad dressing. Spread half of
cheese over baked crust & add a
layer of corned beef. Add a layer
of sauerkraut mixture & top with
other half of cheese. Unroll
second tube of crescent dough
onto a floured surface & roll
into a 9 X 13″ rectangle – place
over top of contents of dish.
Brush top with beaten egg
white & sprinkle top with
some caraway seeds.
Bake 12-16 minutes.

(recipe: 77easyrecipes.com)
——————————-

One-Skillet Lasagna

3/4 lb. ground beef
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
with basil, oregano & garlic,
undrained
2 (14 oz, ea) jars spaghetti sauce
2/3 C. cream of onion soup,
undiluted
2 large eggs, lightly beaten
1 1/4 C. cottage cheese
3/4 tsp. Italian seasoning
9 no-cook lasagna noodles
1/2 C. shredded Colby-Monterey
Jack cheese
1/2 C. shredded mozzarella cheese

In large skillet cook beef & garlic over
medium heat until meat is no longer
pink; drain. Stir in tomatoes & spaghetti
sauce – heat through & transfer to large
bowl. In small bowl combine soup, eggs,
cottage cheese & Ital. seasoning. Return
1 C. meat sauce to skillet – spread evenly.
Layer with 1 C. cottage cheese mixture,
1 1/2 C. meat sauce & half of noodles,
breaking noodles to fit. Repeat layers &
top with remaining meat sauce. Bring to
a boil – reduce heat. Cover & simmer 15-17
minutes until noodles are tender. Remove
from heat; sprinkle with cheeses – cover &

let stand 2 minutes until melted. Serves 6

(recipe: tasteofhome.com)


Minny’s Chocolate Pie

1 9″ deep-dish frozen pie crust
1 1/2 C. sugar
3 T. unsweetened cocoa powder
4 T. unsalted butter, melted
2 large eggs, beaten
3/4 C. evaporated milk
1 tsp. vanilla
1/4 tsp. salt

fresh whipping cream – for serving
=
Preheat oven 350 degrees F.
Place pie crust in 9″ pie plate, crimp
edges & prick crust on bottom lightly
with a fork. Line crust with foil or
parchment paper & fill with pie
weights or dry beans. Bake 15 minutes
until set. Remove foil & weights – bake
5 minutes more, just until crust is dry
but not browned.
In large bowl whisk sugar with cocoa,
butter, eggs, evap. milk, vanilla & salt
until smooth – pour into pie shell &
bake 45 minutes until filling is set
around edges but a little jiggly in center.
Cover edges of crust with foil strips halfway
through baking – transfer pie to a rack &
let cool completely before cutting into
wedges. Serve with whipped cream.
Refrigerate any leftovers. Serves 8

NOTE: Can be made a day ahead; refrigerate
overnight.

(recipe: mommyskitchen.net)
=========================

Hope your day is going well and your
weather is what you’d hoped for (in
Michigan we know better than to HOPE
for good weather – it IS what it IS!)

Hugs;

Pammie

PS: Gas prices are up again: $2.19/9 AMENDMENT:

just got home from my errands, gas is at $2.29/9!!!

a jump of 20 cents a gallon in less than a week! UGH!

Entering into January

“Love is looking out for your friends”

TUESDAY, JANUARY 8

Here we are into the first full week of January – it’s gloomy & raining out but (YAY!) no snow! It seems almost strange to not have a bunch of ‘things that have to be done’ hanging over my head (not that I’m complaining, mind you!). Tonight is my Knit/Crochet group’s first ‘official’ meeting – I changed our day because I really didn’t think many would like to come out New Years Day (not that I was worried about the drinking factor – just didn’t think they’d want to ‘go out’). It probably threw a couple people off (we meet bi-weekly) -TURNS OUT WE HAD 20! but we’ll get ‘back in the swing of things’ very soon. I love meeting with ‘my ladies’ – no matter if there’s only a few or an entire ‘bunch’, it’s always a fun time of lots of laughter, tips/sharing with each other (almost the same with the Weds. morning Library group). It’s nice to be able to do something you love (knitting/creating with yarns) and share that with others who feel the same way. Just noticed today that I’m almost done with the ‘use up blue yarns’ blanket; didn’t really think I was that far along! (This is almost a copy of one I did in the Summer for a friend – same colors of yarns. It’s nice to be able to create a baby blanket using up smaller bits of yarn and still come out with something nice.)

(Going nuts here – computer is ‘doing it’s old thing again’- I copy & paste, it transfers to blog page in SUPER TINY print! UGH!

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

(Today: January 10th, Thursday – 2 days after above – it works again!) Spoke too soon; one recipe goes in fine, next one the title is good, recipe is in tiny print – UGH!)

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

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 skillet over medium-high heat, melt butter.
Add garlic & cook 2 minutes to brown it.
Season chicken with salt/pepper & add to pan.
Cook chicken 3 minutes on each side or until
no longer pink in middle. Sprinkle brown sugar
on top & heat until melted completely.
Serves 4

NOTE: cooking time may vary depending on
size of chicken tenders

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

Chunky Chocolate Jam Bars

1 1/2 C. flour
1 C. packed light brown sugar
1 tsp. baking powder
1 C. butter, softened
1 1/2 C. quick-cooking oats
1/2 C. flake coconut
1/2 C. chopped pecans, toasted
5 oz. semi-sweet chocolate,
coarsely chopped
1 (12 oz) jar raspberry jam

Preheat oven 350 degrees F.
Spray bottom of a 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl mix flour, sugar &
baking powder until blended. Cut
in butter using pastry blender or
2 knives, until mixture resembles
coarse crumbs. Add oats, coconut &
nuts – mix well. Press half mixture
onto bottom of prepared pan & sprinkle
with chopped chocolate. Top with jam
& remaining crumb mixture. Bake
25-30 minutes until ligthly browned.
Cool completely before cutting into
bars. Makes 32 servings

(recipe: kraftrecipes)
———————————–

Northwoods Pie (savory dish)

2 lb. ground beef
1 small onion, diced
1 lb. maple bacon
2 (28 oz, ea) cans Bush’s Maple Cured Bacon
Baked beans
4 C. shredded mozzarella cheese
salt/pepper, to taste

Preheat oven 350 degrees F.
In large skillet brown ground beef & onion;
season with salt/pepper – drain excess
grease. In same pan, fry bacon until half-
way done (about 5 minutes on each side).
Season with salt/pepper & place cooked
bacon on paper towels to absorb excess
grease. In bottom of a 9 X 13″ baking pan
layer half the ground beef. Layer one can
baked beans on top. Next, layer 2 C. cheese &
half the partially cooked bacon. Continue
with same layers: ground beef, beans, cheese &
bacon. Cover with foil & bake 30 minutes until
cheese is melted & dish is bubbly. Serves 12

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

Crockpot Turkey Sausage
Soup w/veggies

1 (19.5 oz) pkg Italian turkey
sausage links, casings removed
3 large tomatoes, chopped
1 (15 oz) can garbanzo beans
(or chick peas) drained/rinsed
3 medium carrots, thinly sliced
1 1/2 C. cut fresh green beans,
cut into 1″ pieces
1 medium zucchini, quartered
lengthwise & sliced
1 large sweet red or green pepper,
chopped
8 green onions, chopped
4 C. chicken stock
1 (12 oz) can tomato paste
1/2 tsp. seasoned salt
1/3 C. minced fresh bacil

In large skillet over medium heat
cook sausage 8-10 minutes until no
longer pink, breaking up into crumbles.
Drain & transfer to crockpot. Add
tomatoes, beans, carrots, green beans,
zucchini, pepper & green onions, In
large bowl whisk stock, tomato paste &
seasoned salt – pour over veggies. Cover
& cook on Low 6-8 hours until veggies
are tender. Just before serving, stir in
basil. Serves 10 (3 1/2 quarts)

Freezer option:
Freeze cooled soup in freezer containers.
To use, partially thaw in fridge overnight.
Heat through in a saucepan, stirring
occasionally & adding a little stock if
needed.

(recipe: tasteofhome.com)
———————————

Baked Chicken & Spinach Spaghetti

1 lb. uncooked spaghetti
4-5 oz. fresh baby spinach, chopped
2 C. cooked, shredded chicken
2 (15 oz, ea) jars Alfredo pasta sauce
1 (15 oz) tub ricotta cheese
1/4 C. sour cream
2 C. mozzarella cheese
1 egg
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. Cook
spaghetti until just tender, 6-8
minutes; drain & return to pot.
Stir spinach into warm spaghetti
followed by chicken & Alfredo
sauce – mix well. Spread half of
mixture into prepared pan. In
medium bowl stir ricotta, sour cream,
1 C. mozz cheese, egg, garlic, basil,
oregano, salt/pepper. Spread mixture
on top of mixture in pan & top with
remaining spaghetti – sprinkle top
with remaining mozz. cheese. Bake
20-25 minutes until golden & bubbly.
Let stand 5 minutes before serving.
Serves 8

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

Sauteed Zucchini & Tomatoes

1 T. canola oil
4 small zucchini, sliced, about 4 C.
1 (14.5 oz) can stewed tomatoes,
undrained
1/4 tsp. salt
1/8 tsp. black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes until tender, stirring
occasionally. Add undrained
tomatoes, salt/pepper to skillet;
break up tomatoes with a spoon &
cook 2 minutes until hot. Serves 4

(recipe: readyseteat.com)
—————————–

Snickerdoodle Poppers

1 1/4 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 C. milk, room temp.
1/4 C. plain yogurt, room temp.
1/4 C. granulated sugar
3 T. butter, melted
vegetable oil, for frying

Coating:
2/3 C. granulated sugar
1 1/2 – 2 tsp. cinnamon

Filling:
1 box instant vanilla pudding mix
4 oz white chocolate

Combine 2/3 C. sugar & cinnamon –
set aside. In small bowl whisk flour,
baking powder & salt. In medium
bowl whisk milk, plain yogurt, sugar &
melted butter. Stir in dry ingredients &
mix just until combined.

In medium pot heat about 2 inches oil
to 350 degrees F.

Roll out about 1/2 T. dough into a ball
using your hands (roll gently) & place
ball into oil – fry until golden brown,
flipping when golden to cook evenly
on both sides. Work in small batches
because you have to work fast. Transfer
baked balls onto a paper towel-lined
plate to drain, then roll in cinnamon-
sugar mixture. Repeat with remaining
dough.
Prepare instant pudding mix & mix into
melted white chocolate. Transfer it
to a pastry bag with filling tip (or use
a zip lock bag with one corner trimmed).
Using a filling tip – poke poppers going
about halfway in, then squeeze in filling.
(If using ziplock bag, use a sharp/pointed
item like a chopstick to poke the holes,
then fill).
Makes 30

(recipe: omgchocolatedesserts.com)

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

It’s Thursday, my ‘day off’ – yesterday was
super busy/crazy – so glad I have today to
rest/relax/recoup! The weather is finally
Michigan/January: in the low 20’s, really
chilly/windy with light snow (nothing – yet-
to worry about, just a light dusting).

Gas prices JUMPED yesterday: I went to the
Library knit group & stopped to get gas just
before; price I paid was $1.94/9 – 2 hours
later that same place was registering: $2.09/9
that’s a FIFTEEN cents a gallon jump! (I had read
on Facebook that the prices would probably go
back up to the $3.00 range soon – guess they
were right!

Need to go for a small grocery shopping today –
low on the ‘staples’: bread & milk. Not sure yet
what’s for dinner – thinking Salmon patties &
homemade garlic mashed potatoes. We’ve gotten
in to a kind of ‘new thing’ around my house – at
Christmas I made a huge spinach/mixed greens
Greek-type salad (sliced tomatoes, sliced green
peppers, sliced cucumber, sliced red onion, Feta
cheese & slivered almonds) – it was a HUGE hit
and so we’ve kind of carried that on since then.
I’m able to get these really big rectangular boxes
of mixed greens so I take half out & put them in
a zip lock bag for later then construct the salad
in that box. When it gets low, I just add more
greens & ingredients – works really well and ALL
of my family here have been hitting it, even
youngest son who NEVER eats veggies! Amazing!
I like it because it’s a quick fix if I’m hungry! (By
the way, still working on ‘the diet’ – lost 16 lbs.
and am down to 169 lbs – don’t remember WHEN
I was that low before! Diabetic numbers are good,
too.)

Anyway, now that the blog IS working I’d better
send this one out. Finished the “Use up the blue
yarns” blanket:

The colors didn’t photograph well – at the bottom there’s blue/green/white variegated yarn then a medium blue, then more variegated, etc. Oh well –

I just started another blanket in pinks (same idea/different pattern but with white lines dividing the colors)

Have a GREAT day – remember to REST & stay WARM!

Hugs;

Pammie

Last recipes for the New Year

Some tasty appetizers for you –

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

Dessert Cheese Ball
(Confetti Cookie Dough Ball)

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

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

(recipe: delish.com)
———————————-

Crab Cakes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(recipe: tasteofhome.com)
—————————–

Ham & Brie Pastries

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

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

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

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

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

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

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

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

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

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

Hugs;

Pammie

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

Aaaand we’re on the ‘Home Stretch’!

Went out bright & early today to FINISH UP the shopping! Our middle son will be turning 30 Jan. 4th and I noticed in an ad for our local store: Meijers, that they had out the movie: “The House with a Clock in it’s Walls” – saw the previews last month and thought he would really enjoy this one, so got it today (along with a big bag of pistachios for my husband’s Christmas stocking). I’ve been going over the ‘food list’ for Christmas dinner and realized I didn’t have any desserts – good old Meijers bakery is GREAT for that so I picked up a really big pumpkin pie and a smaller sliced/variety cheesecake (with flavors like Lemon/Lime, Raspberry Swirl) – that should do the trick.

Going by our local Clark gas station today: $2.09/9 a gallon for gas! WOW! I really don’t remember seeing it that low in many, many years!

I survived my special needs group’s Christmas party Wednesday evening. This is the very FIRST time I have ever finished out the night and my back/legs/feet/hips were good – no pain! When we did the Harvest Party I was almost crawling at the end of the night attempting to walk across the gym for the 1,000th time – I decided NOT THIS TIME! I measured my walking and only did the entire gym a few times – YES! Spent yesterday sitting in my recliner knitting & relaxing – that was really nice.

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

Cranberry Orange Bundt Cake

Cake:
2 C. flour
2 tsp. baking powder
1/4 tsp. salt
3 T. orange zest
6 T. orange juice, divided
1 C. butter, softened
1 C. brown sugar
1/2 C. granulated sugar
4 eggs
1 tsp. vanilla
1 C. white chocolate chips

Glaze:
1 C.  white chocolate chips,
3 T. orange juice
dash salt


Preheat oven 325 degrees F.
Spray a Bundt pan generously with
nonstick cooking spray & dust lightly
with flour (or use spray that also has
flour in it). In small bowl place flour,
baking powder & 1/4 tsp. salt – mix
to combine. In large bowl of stand
mixer add butter, brown & gran.
sugars – beat until fluffy, about 2
minutes. Add eggs – mix 1 minute.
Add orange zest, orange juice & vanilla;
mix until combined. Add dry flour bowl
ingredients to wet & beat 1 minute –
scrape down sides of bowl to ensure
all ingredients are well incorporated.
Add 1 C. white choc. chips & 1 1/2
C. fresh or frozen cranberries – mix
to incorporate then pour into prepared
pan – smooth top evenly. (batter will
be very thick).
Bake 45-55 minutes until a toothpick
inserted into middle of cake comes out
clean. Remove from oven & allow to
cool in pan 10 minutes. Place a wire rack
over top of pan, invert pan so that cake
is now on wire rack. Allow cake to cool
completely before adding glaze.

Glaze:
In medium pan on stove: add 1 C. white
choc. chips, 3 T. orange juice & dash salt
– stir over medium-high heat until chocolate
has melted & is smooth – drizzle over cooled
cake. Serves 12

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

Crockpot Chocolate Fudge

10 oz. chocolate chips (semi-sweet
or milk chocolate)
1 (16 oz.) tub prepared cake frosting
=
Optional toppings:

crushed peppermint candies, chopped
nuts, candy sprinkles, dried fruit,
chopped candy bars
=
Scoop frosting into bottom of 3 qt. crockpot;
add choc. chips & stir to combine. Cover &
cook on Low 1 to 1 1/2 hours. While choc.
mixture is cooking, line a 8 X 8″ baking pan
with parchment or waxed paper, leaving
paper on each side overhanging. Once choc.
mixture is melted, stir well to make sure
all is well combine & all chips are melted.
Pour mixture into prepared pan & spread
to smooth top evenly. Sprinkle top with
crushed peppermint candies, sprinkles,
chopped nuts or topping of your choice
(optional), pressing topping lightly with
your hand to make sure it sticks to fudge.
Refrigerate 2-3 hours. Cut cooled fudge
using a sharp knife. Makes 16 squares

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

Crockpot Green Beans w/Bacon

8 slices bacon, cut into small
pieces/cooked until crispy
2 lb. rinsed/trimmed fresh green
beans
1/2 C. yellow onion, diced/sauteed
with bacon until transparent.
1 potato, diced
1 1/2 C. chicken broth or stock
salt/pepper, to taste

Lightly spray insides of crockpot
with nonstick cooking spray. Add green
beans, black pepper, bacon (& drippings)
to crockpot – stir to make sure all are
mixed well. Add diced potatoes & broth/
stock – salt/pepper – to taste*. Cover &
cook on Low 6-8 hours or High 3-4
hours until beans reach your desired
level of tenderness. – adjust seasonings
to your liking & serve immediately.
Serves 8

*Poster says she frequently omits salt as
the bacon gives enough salty flavor.

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

Sausage Cheese Balls

3 C. Bisquick baking mix
1 lb. uncooked bulk pork
sausage
4 C. shredded Cheddar cheese
1/2 C. grated Parmesan cheese
1/2 C. milk
1/2 tsp. dried rosemary, crushed
1 1/2 tsp. chopped fresh parsley (or 1/2
tsp. dried flakes)

Barbecue or chili sauce, for dipping

Preheat oven 350 degrees F.
Lightly grease bottom & sides of a jelly
roll pan or shallow casserole dish. In
large bowl mix all ingredients except
sauces for dipping, mix using your hands
or a spoon. Shape mixture into 1-inch
balls & place on pan. Bake 20-25 minutes
until brown. Immediately remove from pan.
Serve warm with dipping sauce.

Can be made ahead:
Cover & refrigerate unbaked balls up to
24 hours. Bake as directed. Cover & freeze
any unbaked balls up to 1 month. Preheat
oven 350 degrees.

Place frozen balls on ungreased cookie sheet
& bake 25-30 minutes until brown.

Place 6 frozen balls on a microwaveable plate;
loosely cover with waxed paper & microwave
on High 45 seconds to 1 minute until heated
through.

(recipe: Mike Suddaby-Facebook)
—————————————–
Ham & Cheese Rollups

1 (8 oz) tube crescent roll dough
1/2 lb. deli sliced ham
2 T. Dijon mustard
8 oz. sliced Swiss cheese
4 T. butter, melted
1/4 tsp. garlic powder
2 T. chopped parsley
1 tsp. poppy seeds

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray. On a lightly
floured surface unroll dough &
separate the sheet into rectangles.
Pinch the perforations to seal. Spread
mustard onto each rectangle; top with
sliced ham & cheese. Starting with one
short side, roll up each rectangle, pinching
edges to seal. Cut each roll into 5-6 slices &
place, cut sides up, in baking pan.
In small bowl whisk melted butter, garlic powder
& parsley – brush over pinwheels then sprinkle
poppy seeds on top. Bake 12-15 minutes until
rolls are golden. Makes 6 servings

(recipe: delish.com)
——————————–

Overnight Blueberry French Toast
Casserole

12 slices day-old bread, cut into 1-inch
cubes (Italian bread works best)
2 (8 oz, ea) pkgs. cream cheese, cut into
1-inch cubes
1 C. fresh or frozen blueberries
12 eggs, beaten
2 C. whole milk
1 tsp. vanilla
1/3 C. maple syrup
1 C. granulated sugar
2 T. cornstarch
1 C. water
1 C. fresh or frozen blueberries
1 T. butter

Lightly grease a 9 X 13″ baking dish. Arrange
half bread cubes in dish & top with cream
cheese cubes. Sprinkle 1 C. blueberries over
cream cheese & top with remaining bread
cubes. In large bowl mix eggs,  milk, vanilla &
syrup – pour over bread cubes. Press the cubes
down a bit to ‘soak’ them in mixture. Cover
tightly & refrigerate overnight.

Remove bread cube mixture from fridge
30 minutes before baking.
=
Preheat oven 350 degrees F.
Cover with foil & bake 30 minutes. Uncover,
continue baking 25-30 minutes until center
is firm & surface is lightly browned. In medium
saucepan bring sugar, cornstarch & water to
a boil, stirring constantly – cook 3-4 minutes.
Mix in remaining 1 C. blueberries. Reduce heat
& simmer 10 minutes, until blueberries begin
to burst. Stir in butter & pour over baked
French toast. Serves 16

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

Crockpot Swedish Meatballs

1 T. butter
1 lb. sliced fresh mushrooms, sliced
1 (14.5 oz) can beef broth
1 (10 3/4 oz) can cream of chicken soup,
undiluted
1 envelope Lipton beefy onion soup mix
1 (24 oz) pkg. frozen fully-cooked Swedish
meatballs (OR) 1 (26 oz) pkg. frozen fully
cooked homestyle meatballs
2/3 C. sour cream
2 T. minced fresh parsley (or) 2 tsp dried

Hot cooked noodles or mashed potatoes
to serve 10 (Optional)

In large skillet heat butter over medium-high
heat. Saute mushrooms until tender, 4-5
minutes – place in crockpot. Stir in broth,
chicken soup & soup mix – stir in meatballs.
Cover & cook on Low 5-6 hours, until flavors
blend. Stir in sour cream & Parsley. Cover &
cook until heated through, about 15 minutes.
Serve with cooked noodles or mashed
potatoes to serve 10

(recipe: tasteofhome.com)
——————————-
Cream Cheese Mints

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

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

(recipe: southernplate.com)
==================

I’m thrilled our weather is still ‘good’ – today
it’s kind of misty/foggy & gloomy with temp.
at 38 degrees F. Looking at our weather
for the next week there are a few hints of
snow, but nothing showing any accumulation
so we can just hope it melts! (even Christmas
Day it says “chance of snow after 1 p.m., mostly
cloudy high near 34”. If we stay that way I’ll be
happy – Why, you ask? Because you can WALK,
DRIVE, TRAVEL
without worrying about slipping,
falling or getting into an accident when your car
slides on the roads!

Stay safe, warm and REMEMBER TO REST WHEN
YOU CAN!
If you ‘over-do’ it, you won’t have the
energy you need to get all your ‘stuff’ done! (that
is spoken from great experience in that area!).
I have babysitting at 1 p.m. today and have been
rejoicing in that TODAY is the only day I’ve had to
do that this week! YAY! (Don’t get me wrong – I
love my baby grandson but I also love my OWN
time) – at least I get a lot of knitting done when
sitting! (but then, I usually come home really
tired, so glad dinner is something simple:
steak & eggs – found 3 nice steaks on sale so
dinner will be easy!)

Hugs;

Pammie

Cookin’ up a big ole pot of Chili!

Even though our weather is not exactly ‘right’ for this time of year in Michigan (it’s in the 40’s today & sunny – no snow!) I felt like it was time to make a ‘stick-to-your-ribs’ pot of chili. I make a really big batch and it goes quickly with three guys in the house. (I like it because I make it one day then only have to reheat portions for the following days – easy!)

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

Ultimate Sugar Cookies
overnight recipe
(soft cookies – like Lofthouse)

1/2 C. unsalted butter (softened)
3/4 c. plus 2 T. sugar
1 large egg
1 egg white
1 1/4 tsp. vanilla
3/4 C. sour cream
1/4 tsp. salt
3 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda

Frosting:
4 C. powdered sugar
1/4 C. unsalted butter, room temp.
1/4 C. shortening
1/4 C. milk
1/4 tsp. vanilla
1/4 tsp. plus 1/8 tsp. salt
Optional additions:
food coloring
candy sprinkles
=
In medium bowl whisk flour, baking
powder, baking soda & salt. In another
bowl (of stand mixer) using elec. mixer
beat butter on medium speed 1 minute
until fluffy; add sugar & continue beating
until creamy & smooth – 3 minutes. Add
egg, egg white & vanilla; mix until smooth.
Mix in sour cream & salt – beat at Low speed
until combined. Slowly stir in dry ingredients;
beat at Low speed until just combined, scraping
down bowl as needed. Cover bowl & chill
at least 2 hours or overnight.
=
Preheat oven 300 degrees F.
Line 2 large baking sheets with parchment
paper (or a silicone mat). Using a 1 ounce
cookie scoop (or-roll dough into balls a little
smaller than a golf ball). Fill a cup with water
& moisten your fingertips as you press each
ball onto parchment paper. Form balls into
a circle that is about 2 1/2 inches in diameter.
Leave about 1/2 inch between cookies on
sheets. Bake 14-16 minutes until dough has
puffed up & is firm (do not let them brown)
Transfer to a wire rack & cool completely
before frosting.
===
Frosting:
In large bowl combine powdered sugar, butter,
shortening, milk, vanilla, salt & food coloring-
mix until well combined. Once cookies have
cooled completely, frost & add sprinkles (if
using). Allow frosting to set then store in air-
tight container.  Makes 28 cookies

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

Easy Jalapeno Popper Bites
(appetizers)

8 oz. cream cheese, softened*
3-4 green onions, thinly sliced
2 jalapeno peppers/seeded/diced-
use less or more depending on preference)
8 slices bacon, cooked/crumbled
8 oz. Pepper Jack cheese, shredded
4 oz. sharp Cheddar cheese, shredded
48 tortilla Scoops chips

Preheat oven 350 degrees F.
Line 2 large baking sheets with
parchment paper. In medium bowl
stir cream cheese, green onions, jalapenos,
bacon, Pepper Jack & Chedd. cheese.
Place Scoops chips on baking sheets &
spoon a rounded teaspoon of filling into
each chip. Top with additional bacon &
cheese if desired. Bake 8-10 minutes until
filling is bubbly & cheese is melted.
Serve immediately.

*can use light cream cheese also

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

Crockpot Cashew Candy Clusters

24 oz. unsalted dry roasted cashews
4 oz. unsweetened dark baking
chocolate
12 oz. semi-sweet chocolate chips
2 lb. vanilla almond bark
1 tsp. vanilla

Lay out paper (or foil) cupcake liners
(about 50) on a flat surface.
Spray 5 qt or larger crockpot insides
with nonstick cooking spray. Add
cashews, dark choc., choc. chips &
van/almond bark to bottom of crockpot.
Cover & cook 1 hour on LOW, stirring
every 15 minutes using a rubber spatula.
Continue cooking 1-2 hours more, stirring
every 30 minutes until all chocolate is
melted. Stir in vanilla extract. Using a
large kitchen spoon, scoop mixture into
cupcake liners & allow to cool completely
before eating or packaging. Makes about 50

NOTE: You can also add pretzel bits, dry
cereal, different nuts (or mini marshmallows
at very end as you’re spooning mixture into
cupcake liners).

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

Apple Cider Ham

9-10 lb. fully cooked, smoked,
bone-in half ham
whole cloves (optional)
1 3/4 C. apple cider (or apple juice)
divided*
2/3 C. light brown sugar
1/3 C. pepper jelly
1/4 C. honey
3 T. yellow mustard
1/2 tsp. Creole/Cajun seasoning
(or to taste) optional

Preheat oven 350 degrees F.
Line a roasting pan (that is just large
enough for the ham) with foil. Add
another section of foil for wrapping
loosely around ham. Trim ham of
excess fat & score on top of ham,
about 1-inch apart, creating a diamond
pattern. Stud pattern with whole cloves
if desired. Place ham, cut side down in
pan. Pour 1 C. apple cider on bottom of
pan, cover ham loosely with another
sheet of foil. Bake 30 minutes.
(Meanwhile):
In medium bowl combine brown sugar,
pepper jelly, honey, mustard & Creole/
Cajun seasoning to form a thick paste.
Remove ham from oven & uncover.
Pour brown sugar mixture over ham
using a spatula to spread all over. Add
remaining cider to bottom of pan; cover
ham loosely & cook 1 1/2 – 2 hours
longer, depending on size of ham,
basting with pan juices about every
20 minutes.
Remove foil for last 20
minutes of cooking time. Let rest 15
minutes before carving; dredge cut
slices in drippings before plating.
Serves about 12

*can also substitute ginger ale, Sprite
or 7UP.

NOTE: You can also garnish ham with
pineapple rings & cherries last 20
minutes of cooking time.

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

Tex-Mex Breakfast Casserole
(overnight recipe)

1 (14.5 oz) can diced potatoes (or
1 3/4 C. cooked/diced potatoes)
2 links cooked Chorizo sausage,
diced (3 1/2 oz)
2 (4.5 oz, ea) cans chopped green
chilies,undrained
2 C. shredded Colby-Monterey Jack
cheese
12 large eggs
1/2 C. chopped scallions
1/2 tsp. seasoned salt (like Adobo)
1 jalapeno pepper, sliced thin (seeded,
if desired)
4 oz. (1 small) Haas avocado, sliced
1 C. chunky mild salsa

Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place potatoes
in dish & top with chorizo, green chilies
& 1 C. cheese. In medium bowl beat
eggs, scallions & seasoning salt using a
whisk until well blended – pour over
potato mixture. Cover & refrigerate
overnight.
=
Remove from fridge
Preheat oven 325 degrees F.
Bake, uncovered, 55-60 minutes until a
knife inserted near center comes out
clean. Top with remaining 1 C. cheese &
jalapeno slices. Bake 2 more minutes until
cheese melts. Cut into 10 squares & serve
with salsa & avocado. Serves 10

(recipe: skinnytaste.com)
————————————

Company Rice

1 rib celery, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 T. butter
5 C. chicken broth
1 C. uncooked wild rice
1 C. uncooked long grain rice
2/3 C. dried cherries or cranberries
1/2 C. chopped pecans, toasted

In large sauce pan saute celery, carrot &
onion in butter until tender. Stir in broth
& wild rice – bring to boil. Reduce heat,
cover & simmer 25 minutes. Add long-
grain rice, cover & simmer 20 minutes
longer. Stir in cherries; cook 5 minutes
longer until liquid is absorbed. Just before
serving stir in pecans.
Serves 10

(recipe: tasteofhome.com)
——————————

Crockpot Roasted Garlic Mashed
Potatoes

5 lb. red potatoes, washed, mostly
peeled (or you can completely peel)
& cut into chunks
3 cloves garlic
salt/pepper
1 tsp. chicken bullion granules
1 C. warm water
8 T. butter, divided
1/3 C sour cream
1/2 C. milk

Place potatoes in crockpot & sprinkle
generously with salt/pepper. Place
garlic in center of a small square of
foil & wrap up foil like a Hershey’s
kiss; place bundle in corner of crockpot.
Pour chicken bullion into water & stir
then pour over top of potatoes. Cut 4
T. butter into small pieces & place in
random spots over top of potatoes.
Cover & cook on High 4 hours (or Low
7-8 hours depending on how fast your
crockpot works). When potatoes are
fork-tender, remove tin foil packet,
open it & smash garlic using a fork –
add half of garlic into crockpot (If
you want more garlic flavor, you can
add a bit more after everything is all
mixed together – better to start with
a little bit at first). Pour milk, 4 T.
butter & 1/3 C. sour cream into
crockpot; using elec. mixer, blend
everything together until potatoes
are fluffy & smooth. You can add
more milk if they are too thick.
Taste & adjust seasonings/garlic.
Serves 10-12

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

Chewy Gingerbread Bars

3/4 C. butter, melted
1 C. sugar
1/4 C. molasses
1 egg
2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Cream Cheese Frosting:

4 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 T. milk
1/2 tsp. vanilla
dash salt
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking pan with
nonstick cooking spray.
In bowl of stand mixer or large
mixing bowl pour melted
butter, sugar & molasses -beat
until well combined. Add egg &
beat until smooth. In separate
bowl mix all dry ingredients –
pour mixed dry ingredients into
mixer bowl & beat just until
combined. Press dough into
prepared pan. Bake 15-20
minutes (DO NOT over bake).
It is done when a wooden
toothpick is inserted into center
& comes out clean. Remove pan
from oven & allow to cool completely.
(bars will continue to cook at bit as
they cool.)

Mix all frosting ingredients together
using elec. mixer & beat until smooth.
Frost cooled bars & refrigerate 1 hour
then cut & serve. Store leftover bars
in fridge or freezer.

NOTE: This recipe can be doubled:
Use a large jelly roll pan (11 1/2 X
16″). Bake 20-25 minutes. Follow rest
of recipe directions.

(recipe: jamiecooksitup.net)

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

It’s going to be another crazy/busy week coming up –
just finished the Senior Choir’s Christmas program
this morning so that’s 1 check off – this Wednesday
is my special needs group’s Christmas dinner/program –
after that I’m pretty well FREE of big commitments
(at least until after Christmas!).

Started another baby blanket yesterday that’s a copy
of one I did a few months ago (a Feather & Fan pattern)-
I liked it so well I decided to do another one! Have a
little more knitting to do on the peach colored baby
blanket and a bigger amount of knitting on a red &
white striped scarf for charity (I’m not planning on
getting that done before the holiday).

Hope you are all in good health and enjoying the
Christmas season. I have a tiny bit of baking left
to do (I like to give loaves of bread for some of
my friends & cookies for our mail lady – those are
on my list for this week).

Hugs;

Pammie

 

PS: Gas Prices are now down to: $2.19/9  WOW!!!