Winter is DEFINITELY here!

We’ve had snow now TWICE, each time around an inch – first time it melted right away but now? Nope. It’s a ‘balmy’ 25 degrees F. out there – got out my heavy winter jacket & also zipped my winter liner in my Sunday trench coat. Gloves & scarves out – I’m ready . . . I think.

New surprise – our local gas prices are down to $2.49/9! Can’t remember when I’ve seen anything below $2.59/9 so this is great (except when it hit $2.59/9 Sunday I filled up – so hope it stays that low for awhile!).

Went to my library knit group this morning and we were all chatting about how many Christmas gifts we’re creating. I thought I was good on that one (none!) but the other day I got to thinking about middle son’s new girlfriend (she’s not only naturally gorgeous but she’s got this ADORABLE personality – I loved her immediately!) – so guess who’s knitting a pair of oatmeal-colored cabled boot toppers now . . . hehehe. Still have the two red scarves to make red/white fringe for; still working on the two baby blankets and then I got the idea to knit another ‘quick’ scarf, so there’s that as well (good thing with that – it’s just a 1-skein wonder and I’m almost done with it – homeless/kids scarf). Yes, I know – I’m ‘nuts’ but I get bored just knitting one thing so I let my creativeness kind of wander a bit .

Went shopping at Meijer the other day SPECIFICALLY because they have (Meijer brand) young turkeys on sale for $. 37 a lb – got home after $100 – something purchases only to realize I totally forgot about the turkey! Good thing their sale is still on – got a 13.5 lb. turkey for $5.00! With my oldest (the chef) doing all holiday dinners at HIS house (and he buys the meats) this one will be perfect for just husband, middle son & me. I learned, last year from Oldest son’s girlfriend’s Mother, to prepared another dinner THE DAY AFTER for just us – that way we have lots of leftovers! WIN/WIN! I babysat my sweet 1 1/2 yr old grandson all day yesterday after they got back from a week’s vacation to Myrtlebeach S.C. Since he & his family are SO BUSY lately I tried to make a ‘bargain’ with him: Middle son works until 8 p.m., other grandparents won’t be able to come but for around an hour, our youngest won’t be coming – could we please SKIP the dinner this year & just focus on Christmas dinner? NOPE – he’s the chef & he’s COOKING! Oh well . . .

My sweet grandson 1 1/2 yrs old

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

Crockpot Pumpkin Dump Cake

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans (optional)

In bowl mix pumpkin, evap. milk,
eggs, sugar, pumpkin pie spice & salt-
pour into bottom of crockpot & spread
evenly. Evenly sprinkle dry cake mix
on top. Pour melted butter evenly over
top of dry cake mix then sprinkle top
with chopped pecans (if using).
Cover & cook on High 2 hours.
Serves 10

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

Roasted Sweet Potato Wedges

3 sweet potatoes (medium, scrubbed
clean)
2 T. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. chili powder

Preheat oven 450 degrees F.
Cut sweet potatoes in half then
cut each half into 4 equal sized
wedges. Arrange wedges on a
rimmed baking sheet & drizzle
with olive oil. Sprinkle with
salt, pepper & chili powder –
toss to coat well with oil &
seasonings. Roast about 25
minutes until potatoes are
browned, crispy on the outside
& fork-tender on the inside.
Remove from oven & serve.
Serves 6

(recipe: addapinch.com)
——————————–

Easy Roasted Acorn Squash

1 acorn squash (medium, about 1 lb)
1 T. unsalted butter, cut into 4 pieces,
room temp.
salt/pepper
2 tsp. dark brown sugar (or packed light)

Preheat oven 400 degrees F.
Place oven rack in middle of oven.
Cut squash in half lengthwise & scrape
out seeds (using a spoon). Cut a small
slice off the rounded side of each half
to help them lie flat. Using your fingers,
butter each half with 1 piece butter then
season generously with salt/pepper. Divide
sugar & remaining butter pieces evenly
among the 2 squash halves. Place halves,
cut sides up, on a baking sheet. Bake
45 minutes to 1 hour. Serves 2

(recipe: chowhound.com)
————————————-
Stuffing w/Sausage, Cranberries & Apple

8-10 C. bread, cubed*
1 lb. breakfast sausage
1 onion, diced
1 C. celery, chopped
1 1/2 T. fresh rosemary, chopped
1 1/2 T. fresh sage, chopped
2 tsp. fresh thyme, chopped
salt/pepper, to taste
1 Granny Smith apple, chopped
1 C. dried cranberries
1-2 eggs, lightly beaten
1/3 C. fresh parsley, chopped
2 1/2 to 3 1/2 C. turkey or chicken
stock (or broth)
8 T. butter, melted/divided

Preheat oven 350 degrees F.
Place cubed bread in large baking sheet
& bake 5-10 minutes until dried out. In
large skillet brown sausage – remove
from skillet, leaving 1 T. of grease in
skillet. Add onion, celery, rosemary,
sage, thyme, salt/pepper to skillet &
cook over medium heat, stirring
frequently, until onions are translucent.
Place dried bread crumbs in very large
bowl. Add sausage, onion/herb mixture
apple, cranberries, eggs, 2 C. stock/broth
& 4 T. melted butter – mix until combined.
Spray 9 X 13″ baking pan with nonstick
cooking spray. Place stuffing mixture into
pan & press down lightly. Cover with foil
& bake 45 minutes. Remove stuffing from
oven & remove foil. Check consistency of
stuffing – add additional stock as needed &
drizzle with remaining 4 T. melted butter.
Return stuffing to oven, uncovered, &
continue baking 15-25 minutes until
stuffing is lightly browned on top. Top with
additional fresh herbs, if desired, & serve
immediately. Serves 12

*Suggested breads to use: Ciabatta, Sourdough,
French

(recipes: momontimeout.com)
———————————————

(I thought this one sounded interesting for a

savory side dish)

Mushroom & Leek Bread Pudding

6 C. (1/2 inch diced) bread cubes
from a rustic country loaf, crusts
removed
2 T. olive oil
1 T. unsalted butter
2 oz. pancetta*, small dice
4 C. sliced leeks, white & light
green parts (4 leeks)
1 1/2 lb. cremini mushrooms,
stems trimmed & 1/4″ sliced
1 T. chopped fresh taragon
1/4 C. medium or dry sherry
kosher salt/ground black pepper
1/3 C. minced fresh flat-leaf parsley
4 extra large eggs
1 1/2 C. heavy cream
1 C. chicken stock
1 1/2 C. grated Gruyere cheese
(6 oz), divided

Preheat oven 350 degrees F.
Spread bread cubes on a sheet pan
& bake 15-20 minutes until lightly
browned. Heat oil & butter in a large
saute pan over medium heat. Add
pancetta & cook 5 minutes, until
starting to brown. Stir in leeks &
cook over medium heat 8-10 minutes
until leeks are tender. Stir in mush-
rooms, tarragon, sherry, 1 T. salt &
1 1/2 tsp. pepper – cook 10-12
minutes until  most of liquid evaporates
stirring occasionally. Turn off heat;
stir in parsley. In large bowl whisk eggs,
cream, chicken stock & 1 C. Gruyere.
Add bread cubes & mushroom mixture,
stirring well to combine. Allow to stand
at room temperature for 30 minutes to
allow bread to absorb the liquid. Stir
well & pour into a 2 1/2 to 3 qt. dish.
Sprinkle top with remaining cheese &
bake 45-50 minutes until top is browned
& custard is set. Serve hot.
Serves 8-10

*Pancetta is an Italian bacon

(recipe: foodnetwork.com)
—————————

Crockpot Salsa Verde Chicken

3 lb. boneless skinless chicken breasts
(about 4)
1 (16 oz) jar salsa verde (mild)
1/2 C. water

Place chicken in crockpot; pour
salsa & water over top. Cover &
cook on Low 4 hours (thawed chicken)
to 8 hr. (frozen).
Remove lid; using tongs, move chicken
to a cutting board & shred then stir
back into crockpot. Serves 10

NOTE: Can be used in tacos, burritos,
quesadillas, over cooked rice, in salads
or plain.

(recipe: 365daysofcrockpot.com)
———————————-
Raspberry Marshmallow Fluff Salad

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

In large bowl mix yogurt & dry pudding –
stir until completely mixed together.
Fold in Cool Whip & raspberries (Raspberries
will soften while salad sets). Add marsh-
mallows & mix together. Cover & refrigerate
30  minutes (this will allow the raspberries
to soften). Fold salad with a spoon several
times after removing from fridge – raspberry
juice will spread throughout the salad.
Serves 15

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

Am still working at lowering my blood sugar
levels before reporting back to the doctor in
mid-December. I’ve mostly been cutting out
lots of carbohydrates/sugars and substituting
LOTS of water and vegetables. I’ve gone from
185 to 176.4* and the last time I tested my
blood in the morning it was 101!!! I don’t
remember EVER having a morning number
that low! YAY!!! Really hoping that my total
A1C (that’s the total of your blood numbers
for 3 months) comes back lower – that’s my
whole goal. Yes, it will make the holidays
more difficult eating-wise, but if I just stick
to what I started I should be OK – we’ll see!

*I should add I haven’t been doing any
exercise – I KNOW that if I did, it would
be lower – just been too lazy.

Hope you’re having a GREAT day!

Hugs;

Pammie

 

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Thursday

Our weather is quickly moving to WINTER: days are in the high 30’s, dreary and sometimes wet. I finally switched from my light Spring/early Fall jacket to a warmer one (with gloves in the pockets – steering wheels get really cold!) so I’m slowly moving towards that next season (the dreaded Winter/Snow…sigh).

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

Crockpot Pumpkin Spice Cake
(w/cream cheese frosting)

1 box spice cake mix
1 C. pumpkin puree
1/2 C. water
1/3 C. canola oil
4 eggs
1 tsp. pumpkin pie spice

Frosting:

4 oz. cream cheese, softened
1/3 C. butter, softened
1 tsp. vanilla
2 C. powdered sugar
chopped walnuts (optional topping)
caramel ice cream sauce for serving
(optional)

Line crockpot with parchment paper
(or crockpot liners). In large bowl beat
cake mix & remaining cake ingredients
until fully combined – spread into
crockpot. Cover & cook on High 1 3/4 to
2 hours until a toothpick inserted into
center of cake comes out clean. Remove
pot from crock & let cake cool 10-15
minutes then remove cake from insert
& cool completely before frosting.
Serves 12-14

Frosting:

Beat frosting ingredients until fully
combined & fluffy – frost cooled cake.
If desired, top cake with chopped nuts &
serve with a drizzle of caramel sauce.

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

One-Dish Smothered Chicken

4 boneless skinless chicken
breasts (about 2 lb.)
1/4 C. grated Parmesan cheese
1 (6 oz) container plain Greek yogurt
1/2 tsp. garlic powder
3/4 tsp. seasoned salt
1/8 tsp. pepper
2 tsp. Italian-style breadcrumbs

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place chicken in
dish; season lightly with salt/
pepper. In small bowl combine
Parm. cheese, yogurt, garlic powder,
seasoned salt & pepper. Spread
cheese mixture evenly over
chicken; lightly sprinkle bread-
crumbs over chicken (about 1/2 tsp.
per chicken breast). Bake, uncovered,
45 minutes. Serves 4-6

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

Sausage/Minestrone Soup

1 (16 oz) pkg. smoked sausage,
cut into rounds
1/4 C. butter (4 T.)
1/2 C. seeded/chopped green bell pepper
1 medium onion, chopped
1 C. chopped celery
1 C. chopped carrots
1 (15.25 oz) can black beans, drained/
rinsed (can also use kidney beans/chili
beans or almost any kind of beans)
2 (14.5 oz, ea) cans chicken broth
1 (14.5 oz) can diced tomatoes with
basil, garlic & oregano, undrained
1 tsp. salt
1/2 tsp. black pepper
2 tsp. Worcestershire sauce
1 1/2 C. rotini pasta, uncooked (can
also use macaroni or shells)

In a large skillet brown sausage, green
pepper, onion & celery with butter; add
to soup pot along with carrots, beans,
chicken broth, tomatoes, salt/pepper &
Worc. sauce. Bring to boil; cover & turn
down heat to simmer about 30 minutes
until carrots are cooked. Add pasta &
cook another 10-12 minutes until pasta
is tender. Makes about 10-12 servings.

NOTE: Soup keeps well in fridge for
several days & is good reheated

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

2 C. self-rising flour
2 C. buttermilk (can use regular milk)
2 C. shredded Cheddar cheese
1 1/2 tsp. garlic powder

Preheat oven 400 degrees F.
In large bowl whisk together flour,
cheese & garlic powder. Stir in milk.
Spray a 12-cup muffin tin with
nonstick cooking spray & fill each
cup. Bake 25-30 minutes.
Makes 12 muffins

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

Creamy Roasted Garlic/Spinach Orzo

1 whole bulb garlic
1 tsp. plus 1 T. olive oil, divided
1 3/4 C. uncooked whole wheat
orzo pasta
2 1/2 C. chicken stock
3 oz. cream cheese, cubed
1 (9 oz) pkg. fresh spinach, trimmed/
chopped
1/4 C. shredded Asiago cheese
1/4 C. milk
1 tsp. (salt-free) garlic pepper
seasoning blend
1/4 tsp. salt
2 T. minced fresh parsley

Preheat oven 425 degrees F.
Remove papery outer skin from
garlic bulb but do not peel or
separate the cloves. Cut off top of
garlic bulb, exposing individual
cloves. Drizzle cut cloves top with
1 tsp. olive oil & wrap in foil. Bake
30-35 minutes until cloves are soft.
Unwrap – when cool enough to
handle, squeeze garlic from skins.
In a Dutch oven, heat remaining oil
over medium-high heat. Add pasta &
cook, stirring, 2-3 minutes until lightly
browned. Add stock; bring to boil.
Reduce heat & simmer, covered,
10-12 minutes until pasta is tender
& liquid is absorbed. Stir in cream
cheese until melted; add spinach,
Asiago cheese, milk, seasoning blend,
salt & roasted garlic. Cook & stir until
spinach is wilted then sprinkle with
chopped parsley. Serves 6

(recipe: tasteofhome.com)
———————————

Brussels Sprouts with Bacon

3 lb. medium Brussels Sprouts
2 T. vegetable oil
8 thick slices bacon (about 8 oz),
cut crosswise into 1/2″ strips
2 tsp. apple cider vinegar
1/2 tsp. kosher salt (or more,
as needed)
fresh ground black pepper

Bring a large pot of water to boil &
salt water generously. Trim bottom end
of Brussels sprouts, leaving the core
intact – pull off dark outer leaves. Halve
through the core. Add sprouts to water
& cook, uncovered, until tender, about
6 minutes. Drain & rinse under cold
water (you can do this a day ahead).
In very large skillet or stew pot place
oil & bacon. Cook over medium heat,
stirring occasionally, until bacon is
crispy. Remove bacon with a slotted
spoon. Increase heat to medium-high
& add Brussels sprouts. Cook, stirring
occasionally, until brown & edges get
crisp, about 10 minutes. Stir in vinegar,
salt/pepper & bacon. Serve warm.
Serves 8

(recipe: foodnetwork.com)
——————————

Bacon-wrapped Stuffed Chicken
Breast
(one pan meal)

4 boneless skinless chicken breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper – to taste
8 slices bacon
1 lb. small new potatoes, halved
(can use regular sized – cut into 1″
pieces)
2 medium zucchini, quartered length-
wise & cut into 1/2 inch pieces
(Optional garnish: chopped parsley)

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray with
nonstick cooking spray. Using a small
knife, cut a slit lengthwise partway
across each chicken breast to create a
deep pocket. In small bowl mix cream
cheese, Cheddar & Mozz. cheeses,
parsley & garlic powder – season with
salt/pepper, to taste. Spoon cheese
mixture evenly into pockets in chicken.*
Use toothpicks to seal pockets shut.
Season top of each breast with salt/pepper
then wrap 2 slices bacon around each one;
place on sheet pan. Scatter the potatoes
around chicken – spray potatoes with nonstick
cooking spray & season with salt/pepper.
Bake 20 minutes; remove pan from oven &
add zucchini – season zucchini with salt/pepper
to taste & return pan to oven. Bake an additional
20 minutes. Broil for an additional 3-5 minutes
or until bacon is browned & crispy. Serve
immediately (with garnish, if desired(
Serves 4

*You can place the filling in a plastic bag &
snip the corner to create a makeshift
pastry bag – then squeeze the filling
into the chicken breasts.

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

Caramel-Pecan Pumpkin
Pull-Aparts
(overnight recipe)

1/4 C. butter, cubed
1 C. chopped pecans
3/4 C. packed brown sugar
1/2 C. heavy whipping cream
1/4 C. honey

Dough:
1 (1/4 oz) pkg. active dry yeast
1/4 C. warm water (110 – 115 degrees F.)
2 1/4 to 2 1/2 C. flour
1/4 C. sugar
1 tsp. pumpkin pie spice
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 C. cold butter, cubed
1/2 C. solid-pack pumpkin
1/2 C. buttermilk
1 tsp. vanilla

Spray a 9 inch square baking
pan with nonstick cooking spray.
In small saucepan, melt butter over
medium heat; add pecans & cook,
stirring, 2-3 minutes until pecans
are fragrant. Stir in brown sugar, cream
& honey; cook & stir until sugar is
dissolved & mixture begins to darken.
Pour into prepared pan. In small bowl
dissolve dry yeast in warm water. In
large bowl whisk 2 1/2 C. flour, sugar,
pie spice, salt, baking soda & baking
powder, & cinnamon. Cut in butter
until crumbly. Add pumpkin, buttermilk,
vanilla & yeast mixture – mix well.
Turn dough onto a floured surface;
knead gently 8-10 times, adding
additional flour if needed. Roll dough
into a 9 inch square & cut into 16
squares. Arrange squares over pecan
mixture; cover with plastic wrap &
refrigerate overnight.

Remove pan from fridge 30 minutes
before baking.
Preheat oven 400 degrees F.
Uncover pan; bake 24-28 minutes
until golden brown. Carefully invert
onto a serving platter & serve warm.
Makes 16

(recipe: tasteofhome.com)

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

It’s hard to believe it’s already Thursday
in my “no babysitting” week; it’s been a
good one so far: Knit/Crochet group had
2 new ladies (total: 24 in attendance!).
Wednesday Library knit group had a good
number of ladies as well as my special needs
group – the weather is getting colder, my
guess is: people are looking for things to do
rather than stay cooped up at home. (Just a
guess – I could be wrong).

Tonight’s dinner will be spaghetti squash served
with tomato sauce with cooked hamburger in it
as well as fresh sauteed mushrooms & Parmesan
cheese – healthy AND tasty! (actually – I saw the
squash at Kroger & thought it would be a nice
change).

I’m still on my ‘restricted’ diet (to reduce my
diabetic A1C numbers; husband & I went out
to lunch today & I had a Greek salad with grilled
chicken on top – YUM! It’s not that I don’t know
how to eat – it’s just that I get lazy (and sometimes
desire the ‘not so good for you’ foods like potato
chips, ice cream, etc.) You get the idea. Weight-
wise I haven’t seen much of a change but I still
have until the second week in December to see
this through, hoping the weight (as well as the
diabetic #) will drop – we’ll see!

Hope you’re having a nice, relaxing (WARM)
day!

Hugs;

Pammie

Happy First of November!

It’s a chilly (45 degrees F.), rainy, gloomy day out there BUT it IS the first of November, so I’m not too surprised. Today will find me, very soon, going to the Post Office to deliver our 50 special needs group newsletters to be mailed off. My ‘kids’ really count on getting their newsletters so I have to be ‘on time’. Other than a quick stop at the grocery store, I’m home & ‘off’ for the day. Dinner will be a pork stir fry & rice – that’s all ready to prepare later.

Monday found me visiting my doctor’s office for an ’emergency’ visit – (like most women) – a bladder infection (sorry if this is Too Much Information). I knew the reason: I don’t drink enough liquids. Now on an antibiotic and feeling much better BUT, since it was a unscheduled visit, I agreed to take ANY of the other doctors in the practice. The lady doctor I got was very nice/very informative; during the visit she asked me if I knew what my recent blood sugar number was. (I’m Type 2 diabetic, no meds). I replied: 6.5 – she followed that up with “No, you’re 7.3!” I totally freaked! Last test done was May and the results I got from the hospital email said 6.5. (to explain – 6.5 is not real good, but it still keeps me off of being put on meds – 7.3, on the other hand, would mean meds – NOW!) I’ve been diagnosed diabetic for a good 8 years and have managed to keep my blood sugar numbers in the range that didn’t require medicines to regulate them for me . . . until now. My next regular doctor check up is second week in December so now I’m on a SUPER HUGE rush to get my numbers down before then. What does that mean? It means I put myself on another self-made diet . . . believe me, it’s no fun: very little to no carbohydrates (pasta, potatoes, rice, breads, cereals – all the good stuff) and more veggies & proteins. My weight has crept up a bit (was 185 at doctors) so this will also help reduce that number. I KNOW I’ve been really reckless with my diet, eating just about anything I liked (including late night chips & onion dip or ice cream. . . a ‘no-no’). Time to start over – again. I have a luncheon to go to this Saturday – looks like a SALAD is in my future! So – to wrap this up, MORE WATER & VEGGIES, NO ‘junk food’.

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

Caramel Apple Cobbler

1 box yellow cake mix
2 cans apple pie filling
1 jar caramel sauce
1 stick butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Pour
pie filling into dish & spread
out. Top with dry cake mix then
drizzle caramel sauce over top.
Pour melted butter on top &
bake 45 minutes.

(recipe: Mike Suddaby-Facebook)
———————————

Turkey Pumpkin Chili

1 large yellow onion, diced (about 2 C)
1 medium bell pepper, seeded/diced
6 cloves garlic, minced (or 3/4 tsp. garlic
powder)
1 1/3 lb. ground turkey or chicken
1 (15 oz) can white beans, drained/rinsed
1 (28 oz) can diced tomatoes with liquid
1/4 C. tomato paste, no salt added
1 (14 oz) can pumpkin puree
1 C. chicken or vegetable broth
2 T. chili powder
1 T. unsweetened cocoa powder
1 1/2 tsp. cinnamon (or 1 T. pumpkin
pie spice)
2 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper (optional)
4 C. baby spinach leaves

Toppings:
chopped avocado
sour cream
plain Greek yogurt
chopped cilantro
salsa
=
Liberally spray a large pot or Dutch
oven with nonstick cooking spray &
warm over medium-high heat. Add
onion & bell pepper; saute, stirring
occasionally, 7 minutes until onion
softens. Add garlic, stir & cook until
fragrant, about 30 seconds. Add
ground meat – using a spatula or
large spoon, break up meat as it
cooks – cook 6-7  minutes, until
fully cooked. Add beans, diced
tomatoes, tomato paste, pumpkin
puree, broth, chili powder, cocoa
powder, cinnamon, cumin, black
pepper (& optional cayenne pepper)
stir. Reduce heat & simmer 20-30
minutes, stirring occasionally.
Just before serving add spinach &
mix thoroughly. Serve with suggested
toppings. Serves 6

(recipe: skinnytaste.com)
——————————–

Corn Fritters

1 (29 oz) can sweet yellow corn, drained
2 green onions, chopped
1/4 C. chopped cilantro
1 T. lime juice
3/4 C. flour
1 tsp. baking powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
2 large eggs
1/4 C. milk
1 1/2 C. colby-jack cheese, shredded

Garnish: sour cream

Drain corn & dry with paper towels; place in a bowl
with green onions, cilantro & lime juice – toss to
combine. In another bowl mix flour, baking powder &
spices. Add dry mix to corn mixture & toss until all
coated. Whisk eggs & milk together & add to bowl
of corn along with cheese – mix until combined
evenly. Drizzle some oil in bottom of large pan &
heat to medium-high. Using a large cookie scoop
or 1/4 C. measuring cup, scoop mixture into pan
(you can probably fit 3 in pan if large enough). Cook
about 30 seconds then lightly press flat. Cook 2-3
minutes on one side then flip & cook another 2-3
minutes – repeat with remaining batter & any
additional oil, as needed. Remove fritters from
pan to a paper towel-lined plate. Sprinkle with
additional salt/pepper, if desired. Serve garnished
with sour cream. Serves 6

(recipe: realhousemoms.com)
——————————–
Crockpot Cheesy Sausage
Spinach Dip

1 lb. ground sausage, cooked/drained
8 oz. cream cheese, softened
8 oz. sour cream
1 can diced tomatoes & chilies
1 C. shredded Cheddar cheese
5 oz. pkg. frozen spinach – thawed/
drained
1/2 tsp. garlic powder

Combine all ingredients in 3-4 qt.
crockpot. Cover & cook on Low
2 hours, stirring occasionally.

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

Swiss Cheese Chicken Casserole

3-4 boneless chicken breasts*
8-10 slices Swiss cheese
1 (10 oz) can cream of chicken soup
1/4 C. plain Greek yogurt
1 (6 oz) box prepared stuffing mix (or
you can also use seasoned stuffing cubes)
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Lay chicken breasts flat
on bottom of dish; lay cheese slices on
top of chicken. In small bowl mix soup
with Greek yogurt until combined &
spread on top of cheese slices. Sprinkle
top of cheese with dry stuffing mix &
pour melted butter on top of all. Bake
30-40 minutes until chicken is cooked
through. (baking time may vary depending
on size of chicken). Serves 6-8

*Chicken should be enough to nearly
fill bottom of 9 X 13″ baking pan

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

Broccoli/Cheese Soup
(Copycat-Panera Bread)

1 T. melted butter
1/2 medium onion, chopped
1/4 C. butter, melted
1/4 C. flour
2 C. Half & Half
2 C. chicken stock
1/2 lb. fresh broccoli, chopped
into bite-sized pieces
1 C. carrot, julienned/grated
1/4 tsp. nutmeg
8 oz. grated sharp Cheddar cheese
salt/pepper, to taste
2 C. whole milk

In small pan saute onion in butter.Cook
melted butter & flour, using a whisk,
over medium heat 3-5 minutes until
you see a noticeable golden brown color
in pan. Slowly add chicken stock & whisk
to combine – simmer contents, covered,
20 minutes, stirring occasionally over
medium heat. Add broccoli, carrots &
sauteed onions; stir & add milk and Half
& Half. Cover & cook over Low heat 20-25
minutes but do not bring to a boil (may
cause milk to curdle). Add salt/pepper &
nutmeg. Continue cooking soup
on Low heat & slowly add grated cheese,
a handful at a time – stir to avoid clumps.
Once all cheese has been added & melted,
remove from heat & serve immediately.
Refrigerate any leftovers, after cooling, in
airtight container up to 5 days in fridge.
Serves 4

NOTE: You can puree half the soup in a
blender if you like.

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

Easy Pumpkin Pull-Apart Loaf

3/4 C. pumpkin puree (not pumpkin
pie mix)
1/2 C. sugar, divided
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits
(homestyle or buttermilk, not flaky)
1 tsp. cinnamon

Glaze:
1/2 C. powdered sugar
1 tsp. cinnamon
3 T. heavy whipping cream (or milk)

Preheat oven 350 degrees F.
Spray a 8 X 4″ or 9 X 5″ loaf pan with
nonstick cooking spray (for best
results, use the kind with flour). Stir
together pumpkin puree, 1/4 C. gran.
sugar, vanilla, pumpkin pie spice & egg
in a bowl. Open the can of biscuits & slice
each one in half horizontally. In small
bowl stir together remaining 1/4 C. gran.
sugar & 1 tsp. cinnamon. Coat each slice
of raw biscuit dough with cinn/sugar mix.
Lay one slice of dough flat in loaf pan –
spread some pumpkin mixture on top,
then place another biscuit piece on top.
Add more pumpkin mixture & continue
stacking, spreading & layering until you’re
out of biscuits & pumpkin. Bake about
18-24 minutes until top is golden & center
is cooked through. Cool before glazing.
NOTE: the center should not be raw but
will be moist & gooey. If the top starts
to brown too fast, cover with foil &
reduce oven temp. to 325 degrees F.

To make glaze;
Whisk powdered sugar, cinnamon &
heavy whipping cream until a smooth
sauce forms – drizzle over top of loaf.
Makes 1 loaf.
Store loosely covered up to 2 days

(recipe: crazyforcrust.com)

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

I’m almost half-way done with both baby
blankets (one is pink/white/mint green &
a light tan, the other is all peach). Also
started a ‘homeless’ men’s scarf in shades
of gray; had lots of various gray yarns so
I put them together – it’s ‘ok’ – will be a
warm scarf for someone. Now is the time
of year when I start knitting scarves – not
my favorite thing (kind of boring) BUT
they use up my yarns, so it’s a good thing.

Hope you are all WARM, in good health
and able to enjoy the Fall weather &
colors. Our neighbor’s Fire Bush is
resplendent in bright reds – really pretty.
Please remember: this Saturday/Sunday
is the TIME CHANGE – move your clocks
BACK ONE HOUR!
(gives you an extra
hour to sleep in!).

Hugs;

Pammie

Mid-Week Musings

Slowly but surely Fall is creeping into my area – the temperatures are getting a little colder in the evenings, BUT – day time temps are still in the low to mid 70’s, so I’m happy. I love all the Fall ‘stuff’ – leaves turning, brisk air, pumpkin-flavored everything, just don’t want to be reminded that WINTER is coming!

I should also mention: our internet went ‘down’ last week for 2 days; came ‘up’ again for a total of maybe an hour then was down again for another 2 days! LOVELY! Husband was NOT happy – last time out, they STILL didn’t know what caused it to happen twice!

This is a busy week for me, every day (& some evenings) has something to go to or do; can’t complain, I’d probably be bored if I didn’t have things to do, right? The other grandma is back so I didn’t babysit all last week (that was strange – no calls/texts so I kept waiting for the other ‘shoe’ to fall but it never happened). I decided I’d catch this week in the ‘bud’ by texting my crazy schedule, so I’m only babysitting Friday, starting at 6:45 (and probably until 4/5, so I’ll need my sleep!).

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

I’m going to be a little crazy here and post LOTS of SUMMER recipes – there’s SO many I still want to share with you!

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Stuffed Tomatoes
(baked or grilled)

6 large, ripe tomatoes

Stuffing:
4 C. fresh soft bread crumbs
1 medium onion, finely minced
2 cloves garlic, finely minced
1/4 C. grated Parmesan or Romano
cheese
1/4 C. chopped fresh parsley
1 (4 oz) stick butter
1 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Preheat oven 400 degrees F.
(NOTE: if you are putting them on
the grill – preheat grill to HIGH heat)
Cut tops off tomatoes at the stem end
then scoop out seeds & spines. (can use
a melon baller for this). Place hollowed-
out tomatoes, cut sides down on a paper
towel-lined plate.

Stuffing:
Place bread crumbs in large bowl & melt
butter in a skillet over medium-high heat.
Add onion & garlic – cook until onion is
just soft, about 3 minutes; add to bread
crumbs. Add cheese, parsley, salt/pepper &
mix well. Fill each tomato cavity with mixture
letting it mound up on top. Bake or grill
5-10 minutes until tomato is just beginning
to get soft. If you want more browning on
top – place under a broiler for 1-2 minutes.
Serves 6

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

Zucchini Gratin

6 T. (3/4 stick) unsalted butter,
plus extra for topping
1 lb. yellow onions, cut in half &
sliced (3 large)
2 lb. zucchini, sliced 1/4 inch thick
(4 zucchini)
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
2 T. flour
1 C. hot milk
3/4 C. fresh bread crumbs
3/4 C. grated Gruyere cheese

Preheat oven 400 degrees F.
Spray a 8 X 10″ baking dish
with nonstick cooking spray.
Melt butter in very large (12 inch)
saute pan & cook onions over Low
heat 20 minutes until tender but not
browned. Add zucchini; cook, covered,
10 minutes until tender. Add salt/pepper &
nutmeg – cook, uncovered, 5 minutes –
stir in flour. Add hot milk & cook over Low
heat a few minutes until it makes a sauce.
Pour into prepared dish. Combine bread
crumbs & Gruyere cheese – sprinkle on
top of casserole – dot with 1 T. butter cut
into small bits. Bake 20 minutes until
bubbly & browned. Serves 6

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

Skinny Quinoa Veggie Dip

2 (15 oz, ea) cans black beans, drained/
rinsed
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 2/3 C. water, divided
salt/pepper, to taste
2/3 C. quinoa, rinsed*
5 T. lime juice, divided
2 medium ripe avocados, peeled/
coarsely chopped
2 T. plus 3/4 C. sour cream, divided
1/4 C. minced fresh cilantro
3 plum tomatoes, chopped
3/4 C. peeled/seeded/finely chopped
cucumber
3/4 C. finely chopped zucchini
1/4 C. finely chopped red onion
cucumber slices

In food processor pulse beans, cumin,
paprika, cayenne & 1/3 C. water until
smooth – add salt/pepper, to taste.
In small saucepan cook quinoa with
remaining 1 1/3 C. water accordg.
to pkg. directions. Fluff with a fork;
sprinkle with 2 T. lime juice.
Mash avocados, 2 T. sour cream, cilantro
& remaining lime juice.

In a 2 1/2 qt. dish, layer:
bean mixture
quinoa
avocado mixture
remaining sour cream
tomatoes
chopped cucumber,
zucchini
onion

Serve immediately with cucumber
slices for dipping, or refrigerate.
Serves 32

*look for quinoa in the cereal, rice
or organic food aisle

(recipe: tasteofhome.com)
——————————-

Garden Bow Tie Salad

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
4 C. fresh broccoli florets
3 C. fresh cauliflowerets
1 small red onion, finely chopped
2 pkgs. Italian salad dressing mix
4 1/2 C. uncooked bow tie pasta
1/4 C. olive oil
1/4 C. red wine vinegar
3/4 tsp. salt
1/2 tsp. black pepper

Wash first 5 ingredients but do not dry-
chop & transfer to large bowl. Add
remaining vegetables – sprinkle with
dry dressing mix – toss to coat. Cook
pasta accordg. to pkg. directions. Drain;
rinse with cold water & add to vegetable
mixture. In small bowl whisk remaining
ingredients & add to salad – toss to coat.
Serves 24 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

“Johnsonville Brats” Hot Tub

1 (2.85 oz) pkg. Johnsonville Original
Bratwurst Party pack
1 aluminum foil baking pan (11 X 9 X
2 3/4 inches)
2-3 (12 oz, ea) cans beer
2 T. butter
1 large yellow or white onion, sliced
12 brat buns

Cook brats on a gas or charcoal grill
accordg. to pkg. directions. When cooked,
remove from grill & place in foil pan – place
pan on grill, add beer, butter & onions.
Over medium heat, on a covered grill, allow
brats to simmer in beer & onions. Serve each
brat with onions on a bun. Makes 12 servings

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

German Potato Salad

5 strips bacon
3/4 C. chopped onion
2 T. flour
2/3 C. cider vinegar
1 1/3 C. water
1/4 C. sugar
1 tsp. salt
1/4 tsp. black pepper
6 C. peeled/sliced/cooked
potatoes

in large skillet fry bacon until crisp;
remove to paper towel-lined plate.
Drain all but 2 T. of bacon drippings;
cook onion in drippings until tender.
Stir in flour & blend well. Add vinegar &
water; cook & stir until bubbly &
slightly thick. Add sugar & stir until it
dissolves.Gently stir crumbled bacon &
potatoes into mixture. Serve warm.
Serves 6-8

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

Creamy Sun-dried Tomato Garlic Shrimp

2 lb. peeled/deveined large shrimp (tail on
or off)
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
1 (8.5 oz) jar sundried tomatoes (reserve
oil from jar)
3 T. minced garlic
1/2 C. diced white onion
1/2 C. vegetable stock
1 1/2 tsp. Dijon mustard
1 1/2 C. heavy whipping cream
2 C. fresh spinach
1/2 C. fresh grated Parmesan cheese
(basil – for garnish – optional)
=
Serve with: Cooked rice or pasta to
feed 5-6
(OR) with toasted sourdough bread
=
Heat large skillet on medium-high heat –
add 3 T. oil reserved from sun-dried tomatoes
jar. Add shrimp & season with garlic salt, pepper
& Old Bay seasoning. Cook, stirring occasionally,
until shrimp are opaque (about 5 minutes); remove
shrimp from skillet. In same skillet add 2 additional
T. reserved sun-dried tomato oil on medium-high
heat. Add garlic, onion & sun-dried tomatoes -cook
1 minute. Stir in vegetable stock & Dijon mustard,
stir to combine then add in heavy cream; stir until
a creamy sauce forms & comes to a slight boil.
Reduce heat & add Parm. cheese & spinach. Cook &
stir until cheese has melted & spinach has wilted,
about 3 minutes. Add shrimp back to skillet & stir
to combine. Remove from heat, garnish with basil
(if using) & more Parmesan cheese. Serve over
cooked rice, pasta or with warm, toasted sourdough
bread. Serves 5-6

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

Crockpot Peaches ‘n Cream Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

Spray insides of crockpot with
nonstick cooking spray.
In bowl mix cream cheese & sugar
until smooth. Place pie filling in
bottom of crockpot & spread evenly;
top with cream cheese mixture.
Sprinkle dry cake mix over top &
pour melted butter on top.
Place 6-8 paper towels over opening
of crockpot & place on lid (towels
absorb excess moisture). Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)

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

I went to the second baby shower last Saturday;
I don’t know about you, but occasionally I tend
to go a little ‘crazy’ – I had originally planned on
giving them a crocheted Granny Square blanket
but the morning of the shower I decided that
wasn’t quite ‘good enough’ – I’ve known the
expectant Dad for many years, he’s almost like
another son to me. At 9:30 a.m. I started knitting
like crazy on the blanket I was working on (Feather
& Fan pattern, several different yarns) and knit
almost continually until 1 p.m. (shower started
at 1:30. I wrapped the blanket with other items
and when it came time to open gifts, I asked
them to please open mine first so I could sew
in all the ‘ends’! They did, I finished it, they
loved it . . . so much so that the expectant Dad
called me that evening to thank me, again, for
the blanket. He said: “I’ve seen you knitting
blankets for years and when I saw you come
through the door with a gift, all I could think
was: ‘I HOPE she knit one for us!’ – Pretty
sweet from a mid-20’s guy these days! I was
thrilled I’d made the decision to finish the
one that was ‘just a little fancier’ than the
original crocheted one. Sometimes you just
have to ‘go with your gut’ – right? Photo below:

Started another blanket, same pattern but
with pink/white/tiny bit of tan/mint green
yarn; I varied the pattern a bit and the ladies
in my Library Knit Group liked it quite a bit
so I guess it’s a good one.

Hope you are all in good spirits and health-
just got my approval for ‘almost’ 7 years
CANCER-FREE (in December) from my
Radiologist, so I’m thanking the LORD for
my good health.

HERE’S MY SOAPBOX MESSAGE:
Ladies – get your mammograms done! Mine
saved my life! A little bit of pain is worth it
compared to a VERY LONG time of going
through radiation/chemo treatments. I
was fortunate to only have 2 surgeries &
radiation, but it’s not a fun thing to do.

Hugs;

Pammie

and now it’s Friday!

Been a rainy couple of days here – weather is still in the 80’s & 90’s. Babysat yesterday from 11 a.m. – 5 p.m. and am back at it again today 1 p.m. – ? Got some granny squares crocheted – actually only have one more white square to go and I’m ready to sew them together – YAY! Started the sewing yesterday and got 4 rows done so it should go by pretty fast. Was going to add this one to the charity blankets but then got invited to a baby shower where they know it’s going to be a boy, so this will work just fine. Will probably add a hat & booties and a few other ‘goodies’ to the present.

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

4 Hour or Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat,
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. Remove from heat &
stir in butter – cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas – add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)
————————————
Crockpot Parsley Smashed Potatoes

16 small red potatoes (about 2 lb)
1 rib celery, sliced
1 medium carrot, sliced
1/4 C. finely chopped onion
2 C. chicken broth
1 T. minced fresh parsley
1 1/2 tsp. salt/divided
1 tsp. black pepper/divided
1 clove garlic, minced
2 T. butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot & onion
in 4 qt crockpot. In small bowl mix
broth, parsley, 1 tsp. salt, 1/2 tsp.
black pepper & garlic – pour over
vegetables. Cover & cook on Low
6-8 hours until potatoes are tender.
Transfer potatoes to a 15 X 10 X1″
pan – discard cooking liquid &
vegetables. Using bottom of a measuring
cup, flatten potatoes slightly. Transfer
to a large bowl; drizzle with butter.
Sprinkle with remaining salt & pepper –
toss to coat. Sprinkle with additional
parsley. Serves 8

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

Grilled Cube Steak & Greek Corn Salad

3 T. olive oil
2 T. red wine vinegar
2 T. chopped fresh oregano
and/or mint
1 tsp. honey
kosher salt/black pepper, to taste
1 English cucumber, peeled/chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 C. crumbled feta cheese (about 4 oz)
1/3 C. pitted green olives, sliced
2 ears corn, shucked
1 1/4 lb. cube steaks*

Preheat grill to High
In medium bowl whisk olive oil, vinegar,
herbs, honey, 3/4 tsp. salt & a few grinds
black pepper. Remove 2 T. of mixture to
a large bowl. Add cucumber, tomatoes,
red onion, feta & olives to bowl with oil
mixture & toss to coat. Grill the corn,
about 8 minutes until charred in spots,
turning occasionally – remove to a cutting
board. Season steaks with salt/pepper.
Working in batches, if necessary, grill
steaks until edges start browning, about
2 minutes. Flip & cook until browned
on other side, about 30 seconds – transfer
to bowl with reserved oil mixture & toss
to coat. Cut kernels off corn cob & add
to salad. Serves 4

*If you can’t find cube steak, a top round
steak pounded with a meat mallet will
work.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1 T. olive oil
8 oz. sweet loose Italian sausage
8 oz. hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes,
chopped
kosher salt/black pepper
1/2 C. Parmesan cheese, finely
grated
1/2 C. Mozzarella cheese, shredded
1/4 C. breadcrumbs
2 T. chopped fresh parsley

Preheat oven 400 degrees F.
Using a teaspoon, scoop out flesh of
zucchini (so they resemble boats).
Place in 9 X 13″ baking dish – chop up
the ‘flesh’ from the insides.
In medium saute pan over medium-
high heat, add olive oil & heat through.
Add both Ital. sausage & cook 4 minutes.
Add garlic, onion, chopped zucchini
flesh, tomatoes & salt/pepper (to taste).
Cook until softened, about 4 minutes.
In medium bowl add Parm. & Mozz.
cheeses, breadcrumbs & parsley – mix
to combine. Spoon & mound sausage
mixture into zucchini boats. Sprinkle
breadcrumb mixture on top & bake
20 minutes until golden brown.
Makes 8 ‘boats’

(recipe: foodnetwork.com)
———————————–
Lemon Zucchini Bread w Crumb Topping

Cake:

1 C unpeeled zucchini – finely shredded
(can do in food processor – do NOT squeeze
or dry zucchini – makes bread moist)
2 T. fresh lemon juice
2 T. lemon zest
1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1/4 C. cooking oil
1 egg
2 T. lemon juice

Crumb Topping:
1/4 C. + 2 T. flour
1/4 C. sugar
2 T. melted butter
1/4 C. rolled oats

Glaze:
1 C. powdered sugar
1 T. lemon juice
1 tsp. lemon zest

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In medium bowl add 1 1/2 C. flour,
1/2 tsp. baking soda, 1/4 tsp. baking
powder, 1/4 tsp. salt, shredded zucchini
& lemon zest. Add 3/4 C. sugar, 1/4 C.
cooking oil, 1 egg & 2 T. lemon juice.
Using a wooden spoon, mix until just
combined (it’s important to not over
stir the batter). Pour batter into prepared
loaf pan.

Crumb Topping:
In small bowl mix together crumb
topping ingredients – using a fork
mix until a loose crumb mixture forms.
Sprinkle crumb topping over bread batter.
Bake 50-55 minutes until golden brown.
Cool on wire rack 10 minutes. Carefully
flip bread over & place bread on wire rack
to finish cooling.

Lemon Glaze:
In small bowl mix together Lemon Glaze
ingredients until well blended & sugar
has dissolved. Once bread has cooled,
drizzle glaze over top of Crumb Topping
using a tablespoon – allowing glaze to
run down sides of cake. Let bread set until
glaze hardens, 15-20 minutes. Glaze will
hold crumb on top of bread & also soaks
into bread.

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

Bacon/Avocado Pasta

1 (12 oz) box fusili pasta
4 sliced bacon, diced
2 avocados, halved/seeded/
peeled & diced
2 Roma tomatoes, diced
1/3 C. diced red onion
1/4 C. fresh basil, sliced thin
1/4 C. grated Parmesan cheese
1/4 C. olive oil
2 T. lemon juice (fresh squeezed,
more or less, to taste)
1 T. lemon zest
kosher salt/black pepper, to taste

In large pot boiling/salted water
cook pasta accordg. to pkg. directions;
drain well. Heat large skillet over
meidum-high heat; add bacon &
cook until brown & crispy, about
6-8 minutes; transfer to paper
towel-lined plate. In large bowl
combine pasta, bacon, avocado,
tomatoes, onion & basil. Stir in
Parmesan, olive oil, lemon juice &
zest, salt/pepper, to taste. Serve
hot or cold, garnished with Parmesan
cheese, if desired. Serves 6

(recipe: yummly.com)
—————————–
Cheesy Tomato/Spinach/Olive
Pasta

1 1/2 C. dry fusili (or other) pasta
2 tsp. olive oil
2 small tomatoes, chopped
2 tsp. garlic, minced (2 cloves)
1 1/2 C. tomato sauce
5 C. fresh baby spinach (or
1 C. thawed/well drained frozen)
1/3 C. chopped black olives
1/4 C. chili flakes (or more, to taste)
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
salt/pepper, to taste

Make Sauce:
Heat oil in a skillet on medium-high
heat. Add chopped tomatoes – saute
3-4 minutes. Add garlic & olives, saute
1 minute. Add tomato sauce, then
spinach – stir until wilted & heated
through, about 2-3 minutes. Stir in
chili flakes.

Finish Pasta;
Add Mozzarella & Parmesan cheeses to
sauce &stir until melted (or leave Parmesan
on the side, to pass). Add salt/pepper (if
needed – olives are salty so may not be
needed). Serves 3-4

NOTE: Poster serves with warm crusty bread &
butter or garlic bread.  This pasta is also great
reheated the next day.

(recipe: yummly.com)
——————————-

Crockpot Cinnamon Roll Mixed-Berry
Cobbler

1 (16 oz) pkg. frozen mixed berries
1 C. sugar
1/4 C. corn starch
1/4 C. water
1 T. vanilla
1 (12 oz) tube refrigerated cinnamon
rolls with icing

In large bowl mix water & cornstarch
together; add sugar & mix well. Pour
berries into mixture & gently stir
until berries are coated evenly –
pour into crockpot & mix well. Place
cinnamon rolls in a single layer on top.
Cover & cook on High 3-4 hours.
Serve with icing drizzled on top.
Serves 8

NOTE: Poster used a 2.5 qt. crockpot

(recipe: recipesthatcrock.com)

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

This has been one of those weeks where
not much has been accomplished, but that’s
OK. Started reading a true story/murder
mystery called “The Monster of Florence”
by Douglas Preston. I am a big fan of Mr.
Preston’s writings, especially those combined
with Lincoln Childs – together they write some
really interesting tales. This book, however,
is a true story and was said to be one of the
unsolved crimes of Italy – I guess the actual
killer was never found although the writer
suggests he & another newspaper journalist
might have actually met the person – strange.

Hope you are having a good day – try to stay
healthy. I just noticed yesterday that all of my family
are FINALLY done with the coughing thing!
YAY! That was one nasty ‘bug’ – finally put
the Robitussin back in the cupboard. I was
beginning to get a bit worried because
choir will be starting up in September and
I sure didn’t want to attempt singing while
still struggling to BREATHE without coughing!


Hugs;

Pammie

Happy Friday!

Just got home from taking the list of knitters over to the historical society for tomorrow – that place is BUZZING! I’m glad I’m ONLY in charge of my wee little band of knitters! As far as I know there will be 6 other ladies joining me under the sycamore tree to knit – ought to be fun.

There are SO MANY great summer recipes coming in – I don’t know where to begin! (Got ‘lost’ on http://www.tasteofhome.com because they have SO many great/easy recipes! Go, check them out!)

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

Blueberry Cupcakes w/Cream Cheese
Frosting

Cupcakes:
1 2/3 C. flour
1/4 tsp. salt
1 tsp baking powder
1/2 C. (1 stick) butter, softened
2 eggs
3/4 C. plain Greek yogurt (or sour cream)
2/3 C. sugar
1 tsp. vanilla
1 1/4 C. fresh blueberries
1/4 C. milk
1 T. flour (for blueberries)
1/4 C. brown sugar, for topping
1/2 C. granulated sugar, for topping
1 tsp. cinnamon, for topping
=
Frosting:

1 1/4 sticks butter, softened
1 tsp. vanilla
8 oz. cream cheese, softened
2 2/3 C. powdered sugar
=
NOTE: If desired, additional blueberries
to top frosted cupcakes
=
Cupcakes:

Preheat oven 375 degrees F. Line a
12- count muffin pan with paper liners
or spray with nonstick cooking spray.
In small bowl toss blueberries with
1 T. flour. In another bowl whisk flour,
baking powder & salt. In a large mixing bowl,
beat together butter & sugar until fluffy;
add in eggs, vanilla & yogurt – beat
until combined. Gradually add in flour
mixture & milk, alternating between the
two – beat until just combined. Fold in
blueberries & divide batter evenly into
cupcake pan. In another bowl mix brown
sugar, granulated sugar & ground cinnamon
for topping – sprinkle on top of cupcakes
& press lightly to help mixture adhere to
batter. Bake 20-22 minutes until a toothpick
inserted into the center comes out clean.
Let cupcakes cool 10 minutes before
removing from pan, then cool completely
on a wire rack before frosting.

Frosting:

Using an elec. mixer, beat butter & cream
cheese on High speed until fluffy then
gradually add in powdered sugar & vanilla.
Continue beating about a minute until
fully mixed & fluffy. Frost on cooled
cupcakes. Makes 12 cupcakes

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

Crockpot Coca Cola Pork Chops

4-6 large pork chops (can use
bone-in – any pork chops will do)
1 C. Coca Cola (can use diet/
Pepsi or any cola drink)
2 T. brown sugar
1/4 tsp. black pepper
1/2 tsp. salt
1 C. ketchup
2 T. grape jelly (optional)
1 tsp. minced garlic

Brown chops in a skillet on stove-
place in crockpot. Whisk Coke,
brown sugar, pepper/salt, ketchup,
onion, jelly (if using) & minced garlic
using a wire whisk – pour over chops.
Cover & cook 7-8 hours on Low or
4-5 hours on High. Serve with the
grave poured over them. Serves 4-6

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

Balsamic Green Bean Salad

2 lb. fresh green beans, trimmed/
cut into 1 1/2″ pieces
1/4 C. olive oil
3 T. lemon juice
3 T. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. black pepper
1 large red onion, chopped
4 C. cherry tomatoes, halved
1 C. (4 oz) crumbled feta cheese

Place beans in a 6 qt. stockpot; add
water to cover & bring to a boil.
Cook, covered, 8-10 minutes until
crisp-tender. Drain & immediately
place in ice water. Drain & pat dry.
In small bowl whisk oil, lemon juice,
vinegar, salt, garlic powder, mustard
& pepper – drizzle over beans. Add
onion; toss to coat. Refrigerate,
covered, at least 1 hour.
Just before serving, stir in tomatoes
& cheese. Serves 16 (3/4 C. each)

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

Artichoke/Shrimp/Pasta Salad

1 (16 oz) pkg. bow tie pasta
2 lb. peeled/deveined/cooked
shrimp (31-40 per lb)
2 (7.5 oz, ea) cans marinated,
quartered artichoke hearts, drained
2 (2 1/4 oz, ea) cans sliced ripe
olives, drained
2 C. (8 oz) crumbled feta cheese
8 green onions, sliced
1/2 C. chopped fresh parsley
1/4 C. chopped fresh basil

Dressing:
1/2 C. white wine vinegar
1/2 C. olive oil
1/4 C. lemon juice
2 T. chopped fresh basil
2 tsp. Dijon mustard
fresh ground black pepper – optional

Cook pasta accordg. to pkg. directions
for al dente; drain & rinse with cold
water – drain well. In large bowl combine
pasta, shrimp, artichokes, olives, cheese,
green onions, parsley & basil.
In small bowl whisk vinegar, oil, lemon
juice, basil, mustard & (if using) black
pepper. Pour dressing over pasta mixture
& toss to coat. Refrigerate, covered,
2 hours before serving.
Serves 12 (1 1/3 C. each)

(recipe: tasteofhome.com)
——————————–

Turkey Almond Salad

2/3 C. Miracle Whip salad dressing
1 T. milk
2 tsp. prepared mustard
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
3 C. cooked/cubed turkey
2 C. shredded cabbage
3/4 C. diced celery
1/2 C. sliced green onion
1 1/2 C. chow mein noodles
1/2 C. slivered almonds, toasted
2 T. sesame seeds, toasted

In large bowl combine first 6 ingredients.
Add turkey, cabbage, celery & green
onions – toss to combine. Cover & chill
several hours.
Just before serving, add chow mein noodles,
almonds & sesame seeds – toss to combine.
Serves 6

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

Cuban Sliders

2 (12 oz, ea) pkgs. Kings Hawaiian
sweet rolls
1 1/4 lb. thinly sliced deli ham
9 slices Swiss cheese (about 6 oz)
24 dill pickle slices
1/2 C. butter, cubed
2 T. finely chopped onion
2 T. Dijon mustard

Preheat oven 350 degrees F.
Without separating the rolls, cut each
pkg. of rolls in half horizontally. Spray
a 9 X 13″ baking dish with nonstick
cooking spray & arrange bottom halves
of buns in pan. Layer bun bottoms with
ham, cheese & pickles – replace top halves
of rolls.
In a microwave, melt butter – stir in onion &
mustard – drizzle over roll tops. Bake, covered,
10 minutes. Uncover & bake until golden
brown & heated through, 5-10 minutes more.
Makes 2 dozen sliders

(recipe: tasteofhome.com)


4-Cheese Spinach Lasagna

2 C. chopped fresh broccoli
1 1/2 C. julienned carrots
1 C. sliced green onions
1/2 C. chopped sweet red pepper
3 cloves garlic, minced
2 tsp. vegetable oil
1/2 C. flour
3 C. whole milk
1/2 C. grated Parmesan cheese,
divided
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 oz) pkg. frozen, chopped
spinach – thawed & squeezed dry
1 1/2 C. cottage cheese
1 C. shredded mozzarella cheese
1/2 C. shredded Swiss cheese
12 lasagna noodles, cooked/drained

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet saute vegetables & garlic
in oil until crisp-tender – remove from
heat. In small heavy saucepan whisk
flour & milk until smooth – bring to
boil; cook & stir 2 minutes. Reduce
heat; stir in 1/4 C. Parm. cheese, salt &
pepper – cook 1 minute longer until
cheese is melted. Remove from heat;
stir in spinach (set 1 Cup aside).
In large bowl, combine cottage cheese,
mozzarella & Swiss cheeses – spread
1/2 C. spinach mixture in prepared pan.
Layer with 4 cooked noodles, half cheese
mixture, vegetables & 3/4 C. spinach
mixture – repeat. Top with remaining
noodles, reserved spinach mixture &
remaining Parm. cheese. Cover & bake
35 minutes. Uncover, bake 15 minutes
longer until bubbly. Let stand 15 minutes
before cutting.
Serves 12

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

Best Peanut Butter Brownies Ever!

Filling:
3/4 C. peanut butter
1/2 C. granulated sugar
1 egg, room temp.

Brownies:
1 (12 oz) pkg. semi-sweet or bittersweet
chocolate chips
6 T. unsalted butter, cut into small cubes
3/4 C. granulated sugar
1 tsp. vanilla
3 eggs, room temp.
1/4 C. unsweetened cocoa powder
1/3 C. cornstarch
1/2 tsp. salt
1 C. mini semi-sweet chocolate chips

Ganache (chocolate topping)
10 oz. bittersweet chocolate, chopped
1/2 C. heavy whipping cream
=
Preheat oven 350 degrees F.
Lightly spray 9-inch square baking pan
with nonstick cooking spray; line the
pan with parchment paper, leaving
an overhang on both sides (to be used
as handles to pull brownies out).

Filling:
In medium bowl combine all filling
ingredients thoroughly.

Brownies:
In large microwave-safe  bowl combine
chocolate chips & butter. In 30-second
increments on High heat, melt chips,
stirring in between until melted. Stir
in sugar & vanilla until completely combined.
Add eggs, one at a time, stirring in between
until combined. In a small bowl, whisk cocoa
powder, cornstarch & salt; add dry mixture
to wet mixture & stir vigorously until mixture
is smooth & begins to pull away from sides of
bowl (1-2 minutes). Stir in mini chocolate chips.
Pour two-thirds of batter into prepared pan &
smooth top using a spatula. Drop small spoonfuls
of peanut butter mixture on top of brownie batter.
Spoon remaining brownie batter on top & smooth
using the back of a spoon. (it doesn’t have to be
perfect). Bake 33-37 minutes until a wooden
toothpick inserted into center comes out with a
few moist crumbs. (watch brownies closely
after 30 minutes – do not rely on the time as much
as using the toothpick method). Cool brownies
completely on a wire rack or in fridge.

Ganache:
In a heat-proof bowl place chopped bittersweet
chocolate. Heat whipping cream until scalding hot –
pour over top of chocolate & let stand 5 minutes.
Stir until smooth (if chocolate hasn’t melted all
the way, heat in microwave on High heat in 15
second increments, stirring in between, until
fully melted.)  Pour mixture over top of cooled
brownies & use a spatula to spread on top to
smooth. Refrigerate until ganache has completely
set. Cut into bars & serve.
Store any leftovers in an airtight container in fridge.
Serves 36

(recipe: momontimeout.com)

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

The weather is looking very nice for
tomorrow’s event – sunny & in the 70’s
YAY!

Today was Day 5 of the Z-pack antibiotics
& I’m STILL coughing my head off – sigh.
Been taking Robitussin to help with that.

Have a great Friday!

Hugs;

Pammie

Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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

Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

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

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
—————————
Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

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

Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

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

Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

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

Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
———————————
4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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

I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie

a little ‘this’ & ‘that’ . . .

Just before we started serving the food last night – the lovely lady with me cooked all of the spaghetti & meatballs. We had a good evening – the weather held; I’m guessing we had about 50-60 people attending. LOTS of leftovers! The kids loved it – strange thing: I was the only one to make brownies – made two 9 X 13″ pans frosted w/Christmas sprinkles. We had TONS of cookies – almost all the same kind: sugar with sprinkles or frosting (if that was your ‘thing’ you were in cookie heaven!) I didn’t even get a taste of my brownies – they went fast!

Just heard the weather report for tomorrow: 6-8/9 inches of the white stuff! YUCK! SOooooo glad I don’t have to be anywhere! Husband & I went for our ‘regular’ (every 3 month) doctor check up – I’m doing just fine! YAY! (that’s what I thought, too, but it’s nice to have your doctor confirm it!). Did a little shopping, so we’re ‘good’ if we get the snow – even stopped & bought a paperback so I have something to read!

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

Cake Mix Peanut Butter Bars

1 C. peanut butter
1/2 C. water
1 large egg
1 box yellow cake mix

Frosting:
1 stick margarine (1/2 C) softened
1/4 C. milk
1-2 tsp. vanilla
3 T. cocoa
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
cooking spray. In large bowl
combine peanut butter, water &
egg; stir until smooth. Stir in dry
cake mix until well blended –
spread into prepared pan. Bake
20-25 minutes until puffed &light
brown – cool completely.

Frosting:
Mix all frosting ingredients in
a bowl using elec. mixer until
smooth. (add more powdered
sugar or milk until you reach
desired consistency). Spread
on top of bars

(recipe: sixsistersstuff.com)
—————————
Hamburger/Potato/Cheese Casserole

5 large russet potatoes, peeled/sliced
1/4 – 1/2 inch thick
2-3 T. chopped onions
1 lb. ground beef
salt/pepper

Cheese sauce:
2 C. milk
3 T. butter
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. shredded sharp Cheddar
cheese
(ketchup – optional condiment)

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. casserole dish
with nonstick cooking spray.
In a skillet brown hamburger &
onion; drain. Place a layer of sliced
potatoes in prepared dish, top with
half hamburger/onion mixture (salt
& pepper, to taste). Repeat layers
of potatoes/hamb. mixture (salt/
pepper).
Prepare cheese sauce:
In saucepan melt butter over
medium-high heat. Add flour &
salt/pepper – stir to blend. Add
milk; stir with whisk to incorporate
butter/flour mixture. Reduce heat,
stir until thickened & bubbly. Remove
from heat & add shredded cheese – stir
until cheese melts then pour over
hamb/potatoes in dish. Push potatoes
around in cheese sauce in all crevices
so they’re well coated. Cover & bake
1 1/2 hours, until potatoes are tender &
top is browned. (Poster notes that she
removes covering last 20 minutes of
baking time to help brown the top).
NOTE: even using the leanest of
ground beef, you can end up with
little pools of grease on top – just
spoon them off – it doesn’t mean it’s
greasy – just cheesy.

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

Crockpot White Bean Chicken Chili    

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

NOTE: This chili can also be
frozen. Cool chili first & place
in freezer containers. To use:
partially thaw in refrigerator
overnight. Heat through in a
saucepan, stirring occasionally
& adding a little broth or water
if necessary.

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

Crockpot Buffalo Chicken Pasta

3 whole boneless skinless chicken
breasts cut into bite-sized pieces
(can also use chicken tenderloins)
1 (10.5 oz) can cream of chicken soup
3/4 C. Buffalo wing sauce
2 C. sour cream
1/2 C. ranch salad dressing
1 C. mozzarella cheese, shredded

16 oz. penne pasta

Spray insides of crockpot with
nonstick cooking spray. In small
bowl mix soup & buffalo wing
sauce. Place chicken in crockpot;
pour soup/wing sauce over chicken,
toss to coat. Cover & cook on Low
6 hours, stirring once in middle of
cooking time (if you can.) When
chicken is done cooking, cook
pasta accordg. to pkg. directions.
Add ranch dressing, sour cream &
mozzarella cheese into chicken –
stir well. Drain pasta & add to
crockpot – mix well. Serves 8

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

Buttery Blueberry Breakfast
Bake

2 C. flour, divided
2 C. fresh blueberries
1 C. sugar (plus extra for
sprinkling on top of cake)
1/2 C. buttermilk*
1/2 C. (1 stick) unsalted butter,
softened
1 lemon, zested & juiced
1 large egg, room temp.
2 tsp. baking powder
1 tsp. vanilla
1 tsp. kosher salt

Preheat oven 350 degrees F.
Lightly spray a square baking dish
with nonstick spray. In medium
bowl whisk 1 3/4 C. flour, baking
powder & salt. In large bowl using
elec. mixer, cream butter, sugar &
lemon zest 3-5 minutes until fluffy
& lightened in color. Add egg &
vanilla; continue to beat until
incorporated. Take turns adding
buttermilk & flour mixture until
all is combined. Toss blueberries
in remaining 1/4 C. flour until
coated, then fold into batter.
Pour batter into prepared pan &
sprinkle 1-2 T. sugar on top. Bake
40 minutes until a toothpick
inserted into center comes out
clean. Remove from oven & let
cool before serving.
Serves 12-16

*If you don’t have buttermilk:
Place 1 T. vinegar or lemon
juice in a 1-cup measuring cup &
fill with enough milk to reach the
1/2 C. line. Stir & let stand 5
minutes – now you have buttermilk!

(recipe: 12tomatoes.com)
====================

Just put a phone call in to our man
who plows our driveway, asking him to
please MAKE SURE & plow our drive if
we get over 3 inches (last time we probably
had 2 & he didn’t come….sigh). I’ve mentioned
before that we have a short, rather steep drive
so if there’s any amount of snow on it, it becomes
VERY difficult to get up it so plowing really helps.

Hope you are all in good health & enjoying this
beginnings of February – hard to believe we’re
already into the second month of the new year!

Hugs;

Pammie

Getting Closer . . .

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

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

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

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Pie Crust Pinwheel Cinnamon
Cookies

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

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

(recipe: 12tomatoes.com)
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Chicken Cordon Bleu Crescent Rolls
(appetizer)

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

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

(recipe: momontimeout.com)
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Sausage Cream Cheese Crescents

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

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

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

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

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

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

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

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

(recipe: whoneedsacape.com)
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Creamy Broccoli-Bacon Bake

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

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

(recipe: kraftrecipes.com)
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Crockpot Taco Casserole

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

Toppings:
Tortilla chips
sour cream
cilantro
sliced avocado

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

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

(recipe: 365daysofcrockpot.com)
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Chicken Gnocchi Soup

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

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

(recipe: jamiecooksitup.net)
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Strawberry/Banana Cheesecake
Salad

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

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

(recipe: americantimesfood.com)
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Fudge Pie

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

1 (unbaked) pie crust

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

(recipe: americantimesfood.com)

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Have a great day – and TRY to stay healthy!

Hugs;

Pammie

Everything Old is New Again!

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

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

Crispy Ginger Cookies

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

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

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

(recipe: onceuponachef.com)
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Chocolate Peanut Butter Pie

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

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

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

Preheat oven 375 degrees F.

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

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

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

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

* Poster uses the best quality, such as Ghirardelli
chocolate

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

(recipe: onceuponachef.com)
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Cream Cheese Sausage Balls

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

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

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

(recipe: easyrecipesly.com)
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Bacon/Ranch/Walnut Cheeseball

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

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

(recipe: backtomysouthernroots.com)
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Creamy Jalapeno Dip

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

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

(recipe: whoneedsacape.com)
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Southern Smothered Pork Chops
(crockpot)

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

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

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

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

(recipe: allfreeslowcookerrecipes.com)
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Loaded Scalloped Potatoes

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

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

(recipe: readyseteat.com)
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Crockpot Candybar Dip

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

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

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

(recipe:themagicalslowcooker.com)
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 Tiramisu Cheesecake Dessert

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

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

(recipe: tasteofhome.com)
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Crockpot Brown Sugar Carrots
(also OVEN & stovetop methods)

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

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

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

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

(recipe: themagicalslowcooker.com)

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

 

Stay healthy!

Hugs;

Pammie