Yes – No – Maybe – Yes

When last I posted I was still not sure IF we were doing Easter dinner on Monday – after much deliberation, our oldest son said: “Mom – I ordered the ham – we’re doing this!” Ok . . . so today found me digging through recipes on line for desserts and then running to the grocery store to buy ingredients to make said things. Took 6 recipes with me, came up with 2 that will work: Layered Lemon Pie and Strawberries ‘n Cream Salad (recipes to follow below). Crazy – crazy;  husband is having oral surgery at 10:15 Monday but he assures me he WILL be feeling OK for the dinner . . . we’ll see. I pulled him out of making his annual/every holiday Garlic Mashed Potatoes and I’m making Cheesy Potatoes (also called Church potatoes/Funeral potatoes, etc.) – we like them but I never MAKE them so I figured that will be a bit of a ‘new’ thing for the dinner. Have no idea if son is doing any veggies (sometimes he grills fresh asparagus – we’ll see). One way or the other, we won’t go hungry!

Below is a mix up of recipes that might help you with YOUR Easter dinner.  (on the ones I took to grocery store I forgot to copy what SITE I got them from!)

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

Layered Lemon Pie

8 oz. cream cheese, softened
1/2 C. sugar
1 (15 3/4 oz) can Lemon pie filling, divided
8 oz. Cool Whip, thawed
1 (9 inch) graham cracker pie crust

Using elec. mixer, beat cream cheese &
sugar until smooth. Beat in half of pie
filling. Fold in Cool whip & spoon into
crust; spread rest of pie filling on top &
smooth out. Refrigerate at least 15 minutes
before serving
—————————-

Strawberries ‘n Cream Salad

16 oz. Strawberry Jell-o pkg.
2 (3 oz, ea) pkgs. cook & serve vanilla
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 1/2 C. fresh strawberries, diced

In large saucepan combine dry Jell-o,
pudding mix & hot water – bring to
boil, stirring frequently, until  mixture
turns clear. Pour into a serving dish
& refrigerate overnight.
Combine Cool Whip with pudding
mixture (use a potato masher – works
great for this). Add diced strawberries
immediately before serving – gently
stir to combine. Serves 10
——————————

Dreamsicle Salad
(4 hour or overnight)

16 oz. orange Jell-o mix
2 (3 oz, ea) pkgs. vanilla cook & serve
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 large can mandarin oranges, drained

In large saucepan combine dry Jell-o,
vanilla pudding mix & water – bring to
a boil, stirring frequently until it turns
clear. Pour into large bowl & refrigerate
4 hours or overnight.
Combine Cool Whip & pudding mixture
(use a potato masher – works great for
this). Add mandarin oranges & stir
gently. Refrigerate until ready to serve.
Serves 8
——————————-

Fluffy Green Grape Salad

2 (8 oz, ea) cans crushed pineapple,
undrained
1 (3.4 oz) pkg. instant pistachio
pudding mix
1 (12 oz) tub Cool Whip, thawed
2 C. halved green grapes

In large bowl combine pineapple &
dry pudding mix – mix well. Cover
& refrigerate 10 minutes. Fold in
Cool Whip & grapes. Refrigerate
until ready to serve. Serves 12
———————–

Lemon Poke Cake

1 box lemon cake mix*
1 C. sugar
3 eggs
1 c. fresh lemon juice
1/2 C. butter, melted
1 C. whipping cream
1/4 C. sugar
1 tsp. lemon zest

Prepare cake mix in 9 X 13″ pan &
bake accordg. to pkg. directions.
=
In a microwave-safe bowl, whisk
sugar & eggs until combined. Whisk
in lemon juice & melted butter then
microwave on High 1 minute,
stirring. For 2 minutes, (at 30-second
intervals)until it begins to boil. It
should thicken slightly.
=
When cake is baked, immediately
poke holes all over top of cake (can
use the handle of a wooden spoon)
then pour the warm lemon curd
over cake, letting it soak into holes.
Refrigerate at least 2 hours.
Pour whipping cream into a bowl;
using elec. mixer, beat until stiff
peaks. Add sugar & beat well. Fold
in lemon zest & spread over cake top.
Serves 15

*can use yellow cake but it won’t

have a strong lemon flavor
—————————-

Cowboy Breakfast Skillet

1 lb. breakfast sausage
3 medium red potatoes, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 eggs
(optional garnishes: Sriracha,
chopped Italian parsley)
=
Preheat oven 400 degrees F.
In oven-safe skillet (preferably cast
iron) add sausage – cook until well
browned & crumbly. Once cooked,
remove using a slotted spoon &
place in a bowl. Add diced potatoes,
salt/pepper, garlic powder to sausage
grease & cook until crispy & tender,
8-10 minutes. Once tender, return
sausage to pan & stir, heating through.
Create 4 small ‘wells’ in the pan for each egg
then carefully crack one egg into each well.
Place skillet in oven & bake until eggs are
no longer runny & whites have set, 4-6
minutes. Garnish with optional garnishes.
Serves 4

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

Crockpot Creamy Ranch & Garlic Potatoes

2 lb. red potatoes, sliced
8 oz. cream cheese, softened
1 (10.75 oz) can cream of potato soup
1 (1.5 oz) pkt. ranch dressing mix, dry
2 cloves garlic, finely minced
1 pinch black pepper

Spray bottom of a 4 to 6 qt crockpot
with nonstick cooking spray. In small
bowl beat cream cheese, soup, ranch
dressing mix, garlic & pepper until
well combined – stir in sliced potatoes &
pour into prepared crockpot. Cover &
cook on Low 6-8 hours or until potatoes
are fork-tender & done.
Serves 6

NOTE: For some variation add some cooked/
crumbled bacon

(recipe: crockpotladies.com)
====================

Well, that’s what’s going on here at
the moment – tonight is Good Friday
service (choir singing in service) then
choir practice for Sunday afterwards.
I will be leaving my home at around
5:45 p.m. & won’t be home until around
9:30 – glad I made lasagna for dinner
last night – it will cover us for a few days!

Hope your Easter preparations are going
well. With us having the dinner on Monday,
I have the advantage of doing any extra
grocery shopping AFTER husband’s surgery
and before dinner! (still need to get fresh
strawberries & croissants).

Hugs;

Pammie

 

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The “Best Laid Plans . . . “

 (the YIPPEE above doesn’t exactly ‘fit’, but the

topsy-turvy part does!

Sometimes we plan things and then something comes up to change them – that was me . . . today. Went to my library knit group and had planned on making about 3 stops to various stores before coming home. Just got on the road after knitting when my husband called to ask me to come home. He has a tooth that’s been bothering him and, apparently, it got worse. He made an emergency appointment for our dentist and that’s what we did. He’s scheduled to have oral surgery this Monday (same day as our family Easter dinner). All things considered – it’s not a big deal – we can ‘adjust’ through it all. He’s resting and started antibiotics to get him through until Monday – I feel bad for him because this came up rather suddenly but I’m very grateful we have the dental coverage for him to get it fixed. I got a call that I’m also babysitting tomorrow (unplanned) so will present the situation to my son at that time. To quote the old saying: “The best laid plans of mice and men often go awry”; (not the Scottish version, but you get the idea). We’re flexible – we’ll survive. (Actually I haven’t really felt ‘into’ the Easter preparations mood, so we’ll see where this goes. Still have to do grocery shopping – that will come tomorrow before babysitting!)

===========

Carrot Cake Bars

Cake:

Step one:
1 1/4 C. unsweetened applesauce
(or oil)
2 C. sugar
3 eggs

Step two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step three:
2 C. grated carrots
1 C. shredded sweetened coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple in
juice, not syrup
(not drained)

Cream Cheese Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
==
Preheat oven 350 degrees F.
Lightly spray with nonstick
cooking spray  (or line with parchment
paper) a 10 X 15″ jelly roll pan.

In large bowl combine Step one
ingredients. Add Step 2 ingredients
& stir in Step 3 ingredients.
Pour batter into prepared pan &
bake 25-30 minutes until a toothpick
inserted into cake comes out clean.
Cool completely.

Frosting:
In large bowl using elec. mixer,
beat butter & cream cheese until
fluffy. Add vanilla & powdered
sugar ( a little at a time) – beat
until smooth. Spread on top of
cooled bars. Makes 36 bars

NOTE: store any leftovers in
an airtight container, refrigerated,
up to 3 days

(recipe: momontimeout.com)
————————–

Ranch Avocado Egg Salad

2 ripe avocados
1 T. fresh lemon juice
6 hard-boiled eggs, chopped
1 small shallot, finely diced
1/2 tsp. ranch seasoning
1/4 C. mayonnaise or plain
Greek yogurt
salt/pepper, to taste

Dice avocados & place in medium
bowl; squeeze lemon juice on them
& gently stir (keeps them from
turning brown). Add chopped eggs,
diced shallot, ranch seasoning &
mayo – stir well. Taste for seasoning
& add salt/pepper to taste.
Serves 6

NOTE: for added crunch you can
add a few slices of cooked/crumbled
bacon.

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

Creamy Pea Salad

2 lb. frozen green peas,
thawed
1/2 C. plain greek yogurt
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
8 strips bacon, cooked/crumbled
1 C. cubed Colby-Jack cheese

In large bowl combine all ingredients
& stir to combine, making sure to
coat all ingredients well. Serves 10

NOTE: Store any leftovers in fridge
for up to 3 days

(recipe: iwashyoudry.com)
———————-

Cheesy Bacon/Egg Crescent Ring

4 slices bacon, cooked/crumbled
4 eggs
1/3 C. milk
1/4 tsp. black pepper
1/2 tsp. salt
1 C. shredded Cheddar cheese
2 (8 oz., ea) tube crescent rolls

Preheat oven 375 degrees F.
In bowl combine eggs, milk, pepper &
salt – whisk until combined. Pour eggs
into a skillet & scramble over medium
heat. Unroll crescent dough & separate
into triangles. Arrange triangles on a
14 inch ungreased pizza pan with points
towards outside of pan & wide ends
overlapping at center, leaving a 4-inch
wide opening in the center. Press
overlapping dough to seal. Spoon eggs
over wide ends of rolls & sprinkle cheese
over eggs – top with crumbled bacon.
Fold pointed ends of triangles over filling,
tucking points under to form a ring (filling
will be visible). Bake 12-15 minutes until
crescents are golden brown.
Serves 8

(recipe: julieseatsandtreats.com)
——————————

Reuben Brunch Bake
(overnight recipe)

8 large eggs, lightly beaten
1 (14.5 oz) can sauerkraut, rinsed/
well drained
2 C. shredded Swiss cheese
1/2 C. chopped green onions
1/2 C. whole milk
1 (2 oz) pkg. thinly sliced deli
corned beef, cut into 1-inch pieces
1 T. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
3 slices rye bread, toasted &
coarsely chopped
1/4 C. butter, melted

Spray a 11 X 7″ baking dish
with nonstick cooking spray.
Combine first 9 ingredients &
pour into prepared dish. Refrigerate,
covered, overnight.
=
Remove casserole from fridge 30
minutes before baking.
Preheat oven 350 degrees F.
Toss rye bread crumbs & butter &
sprinkle over top of casserole. Bake,
uncovered, 40-45 minutes until a
knife inserted into center comes
out clean. Let stand 10 minutes
before serving. Serves 8

(recipe: tasteofhome.com)
———————–

Crockpot Mac & Cheese

1 lb. cavatappi pasta (or other
corkscrew shaped pasta)
1/4 C. butter, cut into cubes
1 (12 oz) can evaporated milk
1 1/2 C. Half & Half
4 C. shredded Cheddar cheese
1/2 lb. block of American (Velveeta)
cheese, cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
Optional garnish: 2 tsp. chopped
parsley
=
Cook pasta in boiling water 2 minutes
less than pkg. directions call for- drain.
Spray insides of crockpot with nonstick cooking
spray. Place cooked pasta in crockpot & add
butter – stir until noodles are coated with butter.
Add evap. milk, Half & Half, Cheddar & Velveeta
cheeses, salt/pepper, onion powder & paprika –
stir until combined. Cover & cook on Low
1 1/2 to 2 hours, stirring every 30 minutes.
At end of cooking time stir until a smooth
sauce coats the noodles. Serve topped with
parsley, if desired. Serves 8

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

Grape Salad

4 C. seedless grapes, halved
1 T. brown sugar
2 oz. cream cheese, softened
1/2 tsp. maple or vanilla extract
1 C. Cool Whip, thawed
1 C. chopped pecans

Combine cream cheese, brown sugar &
extract in a bowl until smooth & creamy.
Fold in Cool Whip & gently fold in grapes
& nuts – stir to combine. Refrigerate 1
hour (or serve room temp.) Serves 8

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

Chocolate Cherry Dump Cake

1 box Pillsbury Moist Supreme
chocolate cake mix
2 (20 oz, ea) cans cherry pie filling
1 1/2 sticks butter (3/4 C.) melted
1 1/2 C. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Dump
both cans of pie filling into dish &
level with a spoon. Dump dry cake
mix on top of pie filling & smooth
out. Drizzle melted butter over top
of cake & top with chocolate chips.
Bake 1 hour. Serves 9

Serve with vanilla ice cream or your
favorite whipping cream.

(recipe: centslessdeals.com)
=================

So that’s what’s going on around here lately;
while at the dentist I was able to finally finish
the multi-colored baby blanket – YAY! Not
sure what I’ll knit next – might start a crocheted
granny square baby blanket – we’ll see.

Hope things are going well for you;

Hugs;

Pammie

Thoughts on a Tuesday

Easter is fast approaching – are you ready with all your recipes? I’m certainly NOT! I know we’re having Easter dinner on MONDAY (2 family members will finally be able to join us the day AFTER Easter, so that’s what we’re doing). I know that in the next few days I’ll have to ‘get my act in gear’ and figure out what ‘sides’ we’re bringing – I’m one for trying new things/recipes/ideas – my husband . . . not so much. He’s not fond of my ‘changing’ things – would rather stick with the traditional (almost EVERY holiday) dinner sides: garlic mashed potatoes, green bean casserole, etc . . . I, on the other hand, would LOVE to make the cheesy (or sometimes called Funeral) potatoes – LOVE them but never make them for a regular dinner meal. We’ll see . . .

Spent most of yesterday babysitting my (just turned 2) grandson. He loves watching kid/baby TV programs and was all worked up because children on a show couldn’t find the Rainbow EGG – came running up to me all upset: “GUMMA! GUMMA! RAINBOW EGG!” (me: It will be OK…) later ran up, jumping up & down with joy: “GUMMA! GUMMA! Rainbow EGG!” Ah, yes – he’s quite the boy – keeps me amused! (I love how, as he grows, I’ve gone from being called: “Mumna” to now Gumma – love it.

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

Easy Cream Cheese Danish

Dough:
1 1/2 C. warm water
2 T. sugar
1 T. dry active yeast
1 tsp. salt
3 1/2 – 4 C. flour
2 T. melted butter

Filling:
1 (8 oz) pkg. cream cheese,
softened
3/4 C. sugar
1 egg
1 tsp. vanilla
dash salt
1 C. raspberry/mixed berry or
strawberry jam

Glaze:
1 1/2 C. powdered sugar
1/4 tsp. vanilla
2 T. milk
1 T. butter

DOUGH:
In bottom of stand mixer or
large bowl mix water, sugar &
yeast – let stand 5 minutes until
bubbly. Add salt & flour (one cup
at a time) until dough scrapes the
edges of the bowl clean. When all
flour is added, mix on High 5 minutes.
Pour 2 T. butter into bottom of a large
jelly roll pan or cookie sheet w sides;
spread around to cover pan. Place
dough on buttered pan & let rest
5 minutes. DO NOT SKIP THIS STEP.
Press dough out to corners of pan.

FILLING:
In small mixing bowl mix cream cheese,
sugar, vanilla, egg & salt – mix on High
2 minutes until all ingredients are smoothly
incorporated. Spoon cream cheese filling
onto dough & spread to cover dough, using
a knife.
Warm up jam in microwave about 30 seconds
(makes it easier to spread) spoon onto cream
cheese filling in little globs. Run a knife or spoon
through cream cheese filling to make a marble
effect.

Preheat oven 350 degrees F.
=
Using a pizza cutter, cut dough into 12 large
(5 inches or so) squares. Cut each square in
half diagonally to make 24 triangles. Let dough
rest & rise about 10 minutes (it doesn’t need
to rise much – only to be even with rim of pan.
Watch carefully) Before you bake, run pizza
cutter through cutting lines – it will be sticky –
clean off pizza wheel several times as you go.

Bake when it reaches rim.
Bake about 20 minutes until top & bottom both
get golden brown. When done remove from
oven & let cool 10 minutes.

GLAZE:
In small bowl whisk glaze ingredients until
smooth. Place in a ziplock bag & cut off
a very small bottom corner to use as a
piping bag. After danish is mostly cool
separate danishes from each other &
remove from pan. Pipe glaze onto each
danish & serve. Makes 24

(recipe: jamiecooksitup.net)
——————————-
Strawberry/Cream Cheese-stuffed
French Toast
(overnight recipe)

1 loaf French bread
1/2 C. melted butter
3/4 C. brown sugar
1/2 C. corn syrup
8 oz cream cheese
1 egg
1/3 C. sugar
1/2 C. strawberry jam
8 eggs
1 C. milk
cinnamon

Fresh strawberries (or
you can use frozen/defrosted)
powdered sugar
=
Slice bread into 1/2 inch thick slices.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
mix butter, brown sugar & corn syrup-
pour mixture into prepared pan & smooth
it out so it covers bottom entirely. Place
bread slices on top*.
In a separate bowl combine cream cheese,
egg, sugar & strawberry jam – beat using
elec. mixer until smooth – pour over top
of bread slices. Layer more bread on top
of cream cheese layer. In another bowl
combine 8 eggs, 1 C. milk – whisk until
well combined & pour on top of bread
slices; sprinkle tops of bread with
cinnamon. Cover with foil & refrigerate
overnight.
=
Preheat oven 350 degrees F.
Bake pan, covered, 1 to 1 1/2 hours **
removing foil last 15 minutes of cooking.
Serve with fresh strawberries & top
each serving with powdered sugar, if desired.

*Poster said she had to cut some of the
bread slices in half to fit – they can be
a bit crowded, just not overlapping

**Baking time depends on how quickly
your oven cooks & how cold your refrigerator
keeps food. It needs to soak up all the egg &
milk ‘juice’ and have time to caramelize on
bottom.

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

Crockpot Cheesy Potatoes

*1 (10 oz) can cream of mushroom soup
8 oz. sour cream
1 1/2 C. shredded Colby-Jack cheese
1 tsp. dried marjoram leaves
salt/pepper, to taste
1 (32-40 oz) pkg. frozen hash brown
potatoes

Spray insides of crockpot with nonstick
cooking spray. Combine soup, sour cream,
cheese, marjoram, salt/pepper in medium
bowl & mix well using wire whisk until
well blended. Pour half of frozen potatoes
into crockpot & smooth top. Do not pack
the potatoes down since you want the
sour cream mixture to permeate the
potatoes. ** Top with half of sour cream
mixture then rest of potatoes, then
remaining sour cream mixture, spreading
evenly. Cover & cook on High 3 1/2 – 4 1/2
hours. If you have a newer, hotter crockpot
check at 3 hours to see if potatoes are
tender. NOTE: You can cook this recipe
on Low 7-9 hours until potatoes are tender
& bubbling. Serve immediately.
Serves 12

*You can use other soups like cream of
potato or alfredo sauce

**You can also add meatballs (frozen/fully
cooked – thawed first in microwave) or cooked
meat at this stage like cubed chicken, turkey
or ham.

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

Italian Vegetable Soup

1 lb. bulk Italian sausage
1 medium onion, sliced
1 1/2 C. water
1 (15 oz) can garbanzo beans/
chick peas – drained/rinsed
1 (14.5 oz) can diced tomatoes,
undrained
1 (14.5 oz) can beef broth
2 medium zucchini, cut into
1/4″ slices
1/2 tsp. dried basil

grated Parmesan cheese – garnish
=
In large saucepan, cook sausage &
onion over medium heat until meat
is no longer pink – drain. Stir in water,
beans, tomatoes, broth, zucchini & basil.
Bring to boil, reduce heat & simmer until
zucchini is tender, about 5 minutes.
Garnish with cheese. Serves 8 (2 qts)

(recipe: tasteofhome.com)
——————————–

Baked Ham/Brown Sugar Glaze

5 lb. spiral-cut smoked ham
1/2 C. water
1/2 C. unsalted butter
1 C. dark brown sugar
1/4 C. maple syrup
2 T. hot English mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cloves garlic, minced
2 oranges – juice & zest

Preheat oven 350 degrees F.
Place ham in large roasting tin &
place in oven. Follow ham package
directions for cooking time (usually
20 minutes per pound plus 20 minutes
at the end).

Glaze:

In a medium saucepan melt butter, sugar
& maple syrup. Once butter & sugars are
dissolved, add mustard, cinnamon, cloves
& garlic – bring to a simmer & add orange
juice & zest – whisk to combine & let
simmer 1 minutes.

During last 30 minutes of ham baking time:
baste the ham every 10 minutes, adding
any of the pan juices to glaze pan. Once
ham is cooked, place on a serving platter
& drizzle with extra glaze. Serves 18

(recipe: realhousemoms.com)
————————————
Baked Nectarine Chicken Salad

1 1/3 C. mayonnaise
1/2 C. shredded Parmesan cheese
2 T. lemon juice
1 tsp. salt
1 tsp. onion powder
4 C. cooked, cubed chicken
8 ribs celery, thinly sliced
4 medium nectarines, (peeled),
coarsely chopped
8 green onions, sliced
2 (3 oz, ea) cans crispy chow mein
noodles

Preheat oven 375 degrees F.
Spray 9 X 13″ dish with nonstick
cooking spray.
In small bowl mix first 5 ingredients.
In large bowl combine chicken, celery,
nectarines & onions – add mayo mixture
to chicken mixture – toss gently to coat
& pour into prepared dish, spreading
evenly. Sprinkle top with noodles & bake,
uncovered, 20-25 minutes until heated through.
Serves 8

NOTE: Can be made 1 day ahead; Prepare,
cover & refrigerate. Remove from fridge
30 minutes before baking. Sprinkle top
with noodles & bake as directed.

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

Cinnabon Cake w/Cream Cheese
Frosting

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter, melted

Topping:
1 C. butter, melted
1 C. brown sugar
2 T. flour
1 T. cinnamon

Frosting:
3 oz. cream cheese
1/4 C. softened butter
1 1/2 C. powdered sugar
few tsp. milk
=
Preheat oven 350 degrees F.
Spray 9 X 13″ glass baking pan
with nonstick cooking spray. Using
elec. mixer, in large bowl, add flour,
salt, sugar, baking powder, milk, eggs
& vanilla – combine well then slowly
stir in melted butter – pour into pan.

Topping:
In bowl mix butter, brown sugar,
flour & cinnamon until well combined –
drizzle evenly over batter & use a knife
tip to swirl topping through cake. Bake
35-40 minutes. Cake is done when a
toothpick inserted into center comes
out nearly clean. Allow cake to cool
completely before frosting.

Frosting:
Beat first 3 frosting ingredients in a
bowl until creamy. Add a drop of milk at
a time until still thick, yet spreadable;
spread evenly over cake. Cut into squares
& serve.

(recipe: hugsandcookiesxoxo.com)

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

Hope your dinner plans for Easter are
coming along well.

Looked out our window today and saw
a big, fat robin and a tiny chipmunk zipping
across the yard – love to see signs of Spring!

Hugs;

Pammi

 

Almost there!

Slowly but surely we’re getting the decorating done – ONE tree up/ONE left to do (the tiny one on top of the baby grand piano). Got ALL the house decorations up – YAY! Last night while I was watching the cooking channel my husband comes in and says: “Let’s go – we’re going to try ONE MORE TIME to find your ceramic snowmen.” (Let’s just say I wasn’t really in the mood, but I went, anyway.) He poked & prodded spots I’d already checked multiple times but then . . . he says: “What’s in THIS box?” I said; “I don’t know – it’s not with the Christmas stuff, I didn’t check that.” He says: “Well, isn’t’ that a snowman sticking out?” YEP!!! YAY!!! I was thrilled, been bugged about not finding them for days now (prayed on it, too). While I’m putting them in their respective places he says “Let me see one of those” – he looks on the bottom & goes on line (I’d done this a few years ago but didn’t get anywhere) – turns out he found the company that makes them AND some that were for sale on EBay & Amazon! I checked – he said: “If you really like them – GET THEM!” So . . . long story short – I have three coming in the mail! SUPER! (I leave them up after Christmas because they just cheer up the house a bit).

This is one of them – I just love the details in them – each one looks like it’s knitted, etc. SO CUTE!

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

Pumpkin Cookies w/Brown Butter
Icing

Cookies:
1/2 C. butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 C. canned pumpkin puree
1 egg
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. clove
1 tsp. pumpkin pie spice

Icing:
3 C. powdered sugar
1/2 C. unsalted butter
1/4 C. milk
2 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl cream butter & sugars.
Add pumpkin, egg & vanilla -beat
until well-blended. In another large
bowl combine remaining ingredients
(all dry ingredients). Add dry to pumpkin
mixture & beat until just combined.
Drop on cookie sheets by Tablespoonfuls
& flatten slightly. Bake 10-12 minutes until
edges are lightly browned. Remove cookies
to a wire rack & cool completely.

Icing:
In medium bowl place powdered sugar. Melt
butter in a small saucepan over medium heat,
stirring frequently until golden brown. It will
develop brown flecks & a nutty fragrance –
about 10 minutes. Remove from heat, cool 2-3
minutes & pour over powdered sugar. Add milk
& vanilla – vigorously whisk mixture until smooth.
Icing should be thin enough to spread, but not
runny or drippy. Add additional milk or powdered
sugar as needed, to achieve desired consistency.
Spread approximately 1 T. icing on each cookie.
Allow to set before serving. Makes 36 cookies

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

Creamy Tomato Tortellini Soup

4 (14.5 oz, ea) cans Italian stewed
tomatoes
4 T. flour
4 T. butter, melted
2 tsp. salt
pepper, to taste
1/2 tsp. baking soda
2 C. Half & Half
1 C. chicken broth, warmed
1 (12-24 oz.) pkg. tortellini
(poster used fresh)

Place tomatoes in blender; add flour,
melted butter, salt & a dash or 2 of
pepper – blend until smooth (should
take a few minutes). Pour mixture
into a large soup pot & bring to boil
over medium-high heat, while
stirring. Reduce heat & cook 2-3
minutes.
In a large pot add water & salt –
bring to a boil & add tortellini. Cook
just enough so they are easy to bite
through – a few minutes. Drain & pour
cold water over cooked tortellini. Add
Half & Half & baking soda to tomato
pot -stir to combine. (it will froth up
a bit). Cook & stir occasionally,
until thickened, 8-10 minutes. Add
warmed chicken broth-stir to combine.
Add cooked tortellini just before serving.
Serves 6-8

NOTE: If soup gets too thick, add a bit
more chicken broth

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

Crockpot Salty/Sweet/Crunchy
Goodness (snack bark)

1/2 C. butter, sliced
1 (11.5 oz) pkg. semi-sweet chocolate chips
1/2 C. packed brown sugar
2 T. creamy peanut butter
2 C. corn chips, coarsely crushed
2 C. mini pretzel twists, coarsely crushed

Place all ingredients (except corn chips &
pretzels) in crockpot & stir. Cover & cook
on High 30-90 minutes, stirring occasionally.
Once chocolate is completely melted, add
corn chips & pretzels – gently stir until
everything is well coated. Line a cookie sheet
with parchment paper & spread mixture
evenly with a wooden spoon onto sheet.
Place sheet in fridge about 1 hour until
mixture sets up. Break into pieces &
serve. Serves 10-12

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

Shrimp in Mushroom Cream Sauce

1 lb. small shrimp, peeled/uncooked
3 T. unsalted butter, divided
1 (10.25 oz) can cream of mushroom soup
2 large buttom mushrooms, chopped
1 large clove garlic, finely minced
1 C. heavy cream
kosher salt/black pepper, to taste
2 T. grated Parmesan cheese (OR) Roman
cheese

Cooked basmati rice to serve 4

Melt 2 T. butter in large skillet over medium-
high heat. Add shrimp & cook until pink &
opaque on both sides; remove from pan.
Add remaining 1 T. butter to pan – turn heat
to High. Add chopped mushrooms & garlic,
cooking until mushrooms begin to sear. Mix
soup & cream in small bowl & pour into pan.
Add cheese & heat until soup mixture just
begins to boil. Place shrimp back into skillet &
heat through. Garnish with chopped fresh
parsley if desired.Serve immediately over
cooked basmati rice. Serves 4

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

Christmas Morning Punch

2 C. orange juice
2 C. cranberry juice
1 C. pineapple juice
1 C. ginger ale

Combine all ingredients in a
pitcher – serve cold.

(recipe: facebook)
—————————–

Cheesy Turkey/Bacon Sliders

15 slider buns
1 lb. shredded turkey
1 lb. bacon, cooked
1 (8 oz) pkg. sliced Provolone cheese
1/4 C. butter, melted
3 T. honey mustard
2 tsp. poppy seeds

Preheat oven 350 degrees F.
Slice slider buns horizontally & arrange
bun bottoms in a 9 X 13″ baking dish.
Layer turkey, bacon & cheese on top of
rolls & place tops on buns. Cut in between
the slider buns to separate. In a small
bowl mix butter, honey-mustard & poppy
seeds – brush mixture on bun tops to cover
the buns & drip between them.
Bake 20 minutes. Makes 15 sliders

(recipe: julieseatsandtreats.com)
———————————

Marshmallow Squares

1/2 C. peanut butter
1 (12 oz) pkg. butterscotch chips
1/2 C. butter
3 C. miniature marshmallows

Spray a 8 X 8″ baking pan with
nonstick cooking spray.
In small pot melt butter, chips &
peanut butter over Low heat. Cool,
add marshmallows & pour into
prepared pan. Allow to cool &
cut into squares.

(recipe: deliciousfoodhomemade.com)

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

Our weather is still holding out – (no snow) YAY!
I need to run to the drug store after I finish here –
so nice to not have to fight with scraping snow off
car windows, slipping & sliding on roads; I know it’s
coming but SUPER GLAD it’s not here . . . yet!

Hope your holiday plans are coming together – all
my presents (that I know of) are purchased, just
have to be wrapped (I’m notorious for waiting ’til
the last minute for that).

Stay healthy, warm & in a GREAT HOLIDAY spirit!

Hugs;

Pammie

Starting “The List”

As the days draw closer to Thanksgiving I’ve started thinking about Christmas gifts – not an easy task. I’ve been cruising Amazon & managed to order a few things but some of the people on my list are rather difficult to buy gifts for – they either HAVE everything they want OR they are so brand-specific it gets ‘muddy’ trying to come up with something they’ll like – WITHOUT RESORTING TO JUST GIVING A GIFT CARD! Know what I mean? Yes, I ‘could’ knit/crochet something but that, in itself, takes time. Am thinking about knitting more spa cloths for oldest son’s girlfriend (did that last year & she really liked them) but, again, TIME crunch! How are YOU doing on you list? Started yet? I noticed in my email “In” box that two gifts I ordered have arrived – YAY – it’s a start! Baby grandson is another one that’s hard to buy for: other grandma practically buys out the store when it comes to his gifts. I’m not one to compete with anyone, just want to get him something – am thinking of going clothes, simply because he has TOO MANY toys already! (He’s only 1 1/2 and she’s already bought him tons of toys for 4 & 5 year olds! His closet is FULL of toys he’s never even played with yet, not counting his room floor is covered with toys that were too old for him – like puzzles – the pieces are scattered everywhere – he’s TOO YOUNG! UGH! (Ah, the plight of a grandma . . . sigh).

Babysat yesterday for 9 long hours – managed to finish TWO baby blankets – YAY! Am looking at starting a new scarf with a pattern I haven’t done in a good 10 years+ – the pattern is either called: “Ball Band” or “Mosaic” – uses two yarns together to make what looks (to me) like bricks:

Not the best photo but you get the idea. I remember I was really struggling with how to knit this pattern when a good (expert knitter) friend said: “Here – it’s EASY – you just do this!” and she was right. Now remembering that 10+ years later resulted in me checking videos on YouTube but once I saw it done, it’s a snap! Think it would make a nice scarf pattern (although it takes awhile to knit – we’ll see).

LOTS OF HOLIDAY RECIPES!!! GOTTA SHARE!

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

Upside-down Cranberry Pecan
Cinnamon Rolls

1 (13.9 oz) tube Pillsbury cinnamon
rolls (with icing) any flavor (poster
liked the orange ones best)
1/2 C. dried cranberries
1/4 C. light or dark brown sugar
1/4 C. chopped pecans
4 T. butter, melted

Preheat oven 375 degrees F.
In small bowl stir together brown
sugar & butter – spread in bottom of
a ungreased* 9″ cake pan – sprinkle
top with cranberries & pecans. Open
rolls & arrange in pan over cranberries/
nuts. Bake 20-25 minutes until lightly
browned on top. Remove from oven &
turn upside-down onto a large serving
plate – do not remove pan. Let stand
5 minutes before removing pan. Place
cinnamon roll icing in a plastic bag &
knead until warm & pliable. Cut corner
off bag – drizzle over rolls.

*you don’t need to grease pan BUT it
does need to be nonstick

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

Turkey Meatloaf

3 C. chopped yellow onions
(2 large)
2 T. olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. fresh thyme leaves
or (1/2 tsp. dried)
1/3 C. Worcestershire sauce
3/4 C. chicken stock

1 1/2 tsp. tomato paste
5 lb. ground turkey breast
1 1/2 C. plain dry bread crumbs
3 extra-large eggs, beaten
3/4 C. ketchup

Preheat oven 325 degrees F.
In medium pan over medium-low
heat, cook onions, olive oil, salt/pepper &
thyme, about 15 minutes. Add Worc. sauce,
chicken stock & tomato paste – mix well &
allow to cool to room temp. In large bowl
combine ground turkey, bread crumbs, eggs
& onion – mix well & shape into a rectangular
loaf on an ungreased sheet pan; spread ketchup
evenly over top. Bake 1 1/2 hours until internal
temp. reads 160 degrees F. & meatloaf is cooked
through (Placing a pan of hot water in oven
under the meatloaf will prevent the top from
cracking). Serve hot, at room temp. or cold in
a sandwich. Serves 8-10

(recipe: foodnetwork.com)
————————-

Bacon-wrapped Green Beans

1 lb. fresh green beans
10-12 slices thick-cut bacon
(poster used regular bacon)
2 T. butter
1 T. brown sugar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Wash &
thoroughly dry beans then season
with salt/pepper. Bundle together
5-8 beans (depends on size of beans &
amount of beans you got for one lb.)
Using a slice of bacon, wrap it around
the center of the beans to hold them
together – lay them seam-sides down,
in baking dish – repeat with remaining
beans & bacon. Heat a small saucepan
over Low heat; add butter, brown
sugar & garlic – whisk until butter melts.
Using a pastry brush, brush mixture over
top of each bundle. Cover with foil &
bake 35 minutes. Remove foil; bake
10-15 minutes longer (NOTE: poster
said it took more like 25 minutes for her
to get the bacon somewhat crisp – she
still ended up putting them under the
broiler to crisp up the bacon).
Poster noted it made 10-12 bundles

NOTE: Poster noted that the beans are
cooking in bacon fat – next time she
plans on cooking them in a roasting pan
& using a wire rack so that the beans still
get the juices of the bacon but the majority
of the fats will drip down into pan.

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

3-Ingredient Cranberry Salad

2 (15 oz, ea) cans whole cranberries in
sauce
2 (14 oz, ea) cans mandarin oranges,
drained
1 C. chopped walnuts

Mix ingredients together – Makes
about 8 servings

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

Roasted Sweet Potatoes w/
Honey & Cinnamon

4 sweet potatoes, peeled/cut into
1″ cubes
1/4 C. olive oil, plus more for
drizzling
1/4 C. honey
2 tsp. cinnamon
salt/black pepper

Preheat oven 375 degrees F.
Lay sweet potatoes out in a single
layer on a roasting tray. Drizzle oil,
honey, cinnamon, salt/pepper over
potatoes. Roast 25-30 minutes until
tender. Remove from oven & transfer
to a serving platter. Drizzle with more
olive oil. Serves 4

(recipe: foodnetwork.com)
————————–

Maple Crockpot Ham

4-6 lb. fully cooked bone-in ham
1/2 C. maple syrup
1/2 C. unsweetened applesauce
1/2 tsp. ground cinnamon

Lightly spray insides of crockpot
with nonstick cooking spray. Remove
ham from pkg & discard any flavoring
packet. Check end of bone for a
plastic cap (if present, discard). Using
a sharp knife, score skin & fat of ham
about 1/8 inch deep by making cuts
about every 2 inches all the way across
the ham (this allows flavor to more easily
penetrate into the ham while cooking) –
place ham in crockpot. Cover & cook
3-4 hours on High (or 5-6 hours on Low)
until meat is tender in internal temp.
reaches 140 degrees F. Baste once with
juices in crockpot. (do not baste repeatedly
as removing the lid from the crockpot drops
the temperature & increases cooking time.)
Remove ham to a serving platter or cutting
board. Tent with foil to keep warm & allow
it to rest 10-15 minutes before slicing.
If desired, drizzle a tiny bit of warm maple
syrup over ham slices for an added touch
of maple.

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

Lovin’ Onions Casserole

1 T. butter
7 onions, coarsely chopped (about
7 C.)
1/2 C. self-rising flour
1/2 tsp. salt
1 1/4 C. (5 oz) shredded Cheddar
cheese, divided
1 1/4 C. (5 oz) shredded Monterey Jack
cheese, divided
1 T. jarred jalapeno peppers, drained/
chopped (optional)

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole dish with
nonstick cooking spray. In large
skillet over medium-high heat, melt
butter – add onions & saute about
10 minutes until softened. In medium
bowl combine flour, salt/pepper. Add
1 C. of each cheese; mix well. Add
jalapeno peppers (if using) & cooked
onions – mix well & pour into prepared
dish. Combine remaining cheese &
sprinkle evenly over top. Bake 30
minutes until cheese is melted &
bubbly. Serves 8

(recipe: mrfood.com)
——————————-

Eggs Benedict Casserole
(1 hour or overnight)

1 (12 oz) pkg. English muffins,
cut into 1-inch chunks
1 (6 oz) pkg. Canadian bacon,
cut into 1/2 inch pieces
1 1/2 C. shredded Muenster
cheese
8 eggs
1 1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1 (.9 oz) pkt. hollandaise sauce
mix, prepared accordg. to pkg.
directions
1 T. chopped chives

Spray a 3-quart casserole dish
with nonstick cooking spray. Layer
half the muffin pieces, half bacon
& half cheese in dish – repeat
layers one more time.
In medium bowl whisk eggs, milk, salt/
pepper – evenly pour over casserole &
cover with foil. Refrigerate at least
1 hour or overnight.

Preheat oven 375 degrees F.
Bake casserole (foil covered) 30 minutes.
Remove foil & bake 20-25 minutes until
eggs are set. Warm hollandaise sauce in
small saucepan & drizzle over casserole.
Sprinkle top with chives & serve
immediately. Serves 6

(recipe: mrfood.com)
———————————

Pecan Pie

1 (9 inch) pie crust (homemade or
store-bought) chilled
1 C. brown sugar
1 C. corn syrup
1/4 C. unsalted butter
2 tsp. cornstarch
1 T. water
1 tsp. vanilla
1/2 tsp. cinnamon
4 large eggs
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
On floured surface roll out chilled
pie crust using a floured rolling pin.
Lightly flour the inside of a 9-inch
pie pan then transfer pie dough to
pie pan. Lightly flour inside of the
dough, fold over the edges &
refrigerate while you make the
filling.

Filling:
In medium saucepan melt sugar,
corn syrup & butter until sugar is
no longer grainy. Dissolve cornstarch
in water & whisk into sugar mixture.
Remove mixture from heat & stir in
vanilla & cinnamon. In medium bowl
whisk eggs then whisk 2-3 T. of sugar/
corn syrup mixture into the eggs. Whisk
egg mixture into remaining sugar/corn
syrup mixture. Spread pecans in bottom
of pie dough then pour filling mixture
over top. Bake 50-60 minutes, place a
piece of foil (or a pie shield) over top
after about 30 minutes to prevent the
crust from burning. Allow pie to cool
& set at room temp. at least 4 hours
before serving.

NOTE:
Store pie at room temp. 1-2 days or in
fridge up to 4 days. Baked & cooled
pecan pie can be wrapped tightly &
frozen for up to 2 months. Thaw in
fridge overnight before serving.

(recipe: realhousemoms.com)

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

Weather-wise we’re doing pretty good –
temps in the mid-30’s/cloudy (gloomy) &
80% chance of snow (but only less than
1/2 inch possible). Rest of the week it’s mid-
30’s & tiny chance of snow Monday but the
week looks pretty clear (of snow) so that’s
a good thing for those who might be traveling.

Our Thanksgiving dinner is slowly getting whittled
down to (maybe) 7  – that means cooking smaller
amounts of side dishes (which is good). Still not
exactly sure ‘what’ side dishes but will probably
be the ‘same old/same old’ (Green Bean Casserole,
Wild Rice stuffing, Husband’s Garlic Mashed
potatoes and ??? desserts. It’s getting harder to
fathom all the carbs due to me trying my hardest
to lower my blood sugar levels AND/lose weight
(good thing: as of yesterday I’m down 10 lbs.) and
sugar #’s are good – now just have to keep it up.

Hope your Holiday plans (if you’ve started) are
going well. Stay WARM and safe – try to do something
today (even if it’s something little) for yourself:
Take a nap, read a book, have a cup of your favorite
hot beverage – SOMETHING!

Enjoy your day!

Hugs;

Pammie

In our area the fireworks at night have already started – great, if you like them – I feel sorry for people with pets and those suffering from PSD. I also noticed that the FIREFLIES are out! I love seeing them – they always make me smile! More holiday recipes for you:

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

Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devils food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full size),
cut into sixths
4 snack size Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
dry cake mix, melted butter & egg –
mix until combined. Cover bottom
of prepared pan evenly with cake
mixture. Spread peanut butter cups
& butterfinger pieces over cake
mixture. In another bowl mix cream
cheese, peanut butter, eggs & vanilla
until well blended then add butter.
Mix in powdered sugar, a little at a
time, until well blended; spread over
candy bar layer.
Bake about 55 minutes – it will puff up
in the center & drop a little after you
remove it from the oven. Let it cool.
Mix chocolate chips & vegetable oil in
a microwave-safe dish & melt chips –
mix well & spread over cooled cake.

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

Blue Cheese Potato Salad
(overnight recipe)

8 C. potatoes – boiled/peeled/cubed
1/2 C. green onions, chopped
1/2 C. celery, chopped
2 T. fresh parsley, chopped
1/2 C. slivered almonds, toasted
1/2 tsp. celery seed
2 tsp. salt
1/4 tsp. black pepper
1/2 C. crumbled blue cheese
2 C. sour cream
1/4 C. white wine vinegar

Combine cooked/cubed potatoes,
onions, celery, parsley, almonds,
celery seed, salt/pepper in large
serving bowl. Mix blue cheese, sour
cream & vinegar in a small bowl –
pour over potatoes, tossing to coat.
Chill overnight. Serves 8-10

(recipe: gooseberrypatch.com)
—————————-
Ginger Garlic Cucumber Salad

2 seedkess cucumbers* (like Enlish)
2 T. kosher salt
3 green onions, finely sliced
1 T. finely minced cilantro

Dressing:
1 tsp. minced fresh ginger
1 small clove garlic, minced
2 1/2 T. vegetable oil
1 T. soy sauce
2 tsp. dark sesame oil
1 tsp. sugar

Slice cucumbers very thin (a mandolin
is best for this). Place in a colander &
sprinkle with kosher salt – toss so they
are well coated. Set colander in the sink
15-20 minutes. Lay cucumber slices on a
kitchen towel & pat to dry. Place in a
large bowl then add green onions &
cilantro.
Dressing:
Mix sugar, ginger, garlic & soy sauce in
small bowl until sugar is dissolved.
Whisk in oils then pour over cucumber
slices & toss to coat. Refrigerate until
ready to use.

These will keep about 2 days but
dressing will get a bit watery (still tastes
good).

*Do not use regular cucumbers because
they are waxed.

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

Sweet ‘n Spicy Grilled Chicken

1/4 C. olive oil
2 T. honey mustard
4 cloves garlic, peeled
4 chipotle peppers in adobo sauce
2 T. adobo sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. black pepper
4 boneless skinless chicken breasts

Using a food processor or blender, puree
oil, mustard, garlic clove, chipotle peppers,
adobo sauce, salt, oregano & black pepper;
spread mixture all over chicken breasts.
Let chicken sit in marinade 1 hour up to
4 hours in fridge.

Heat grill to medium-high.
Place chicken breasts on grill &
grill 6 minutes on first side &
5 minutes on second side.
Allow meat to rest at least 5
minutes before cutting it.

NOTE: this will be very spicy

(recipe: yummly.com)
—————————

Roasted Zucchini Salad

2 zucchini, cut lengthwise
into quarters then sliced
crosswise
2 red peppers, seeded &
cut into strips
1/4 C. chopped red onion
1/4 C. zesty Italian salad dressing
1/4 C. crumbled feta cheese
2 T. chopped fresh mint

Preheat oven 425 degrees F.
Toss vegetables with dressing; spread
on a foil-lined rimmed baking sheet
sprayed with nonstick cooking spray.
Bake 25 minutes, stirring after 10
minutes. Cool completely.
Transfer vegetables to large bowl;
add cheese & mint – mix lightly.
Serves 4 (1 1/4 C. each)

(recipe: kraftrecipes.com)
———————————–
Potato & Ham Salad

1 1/2 lb. small potatoes, cut
in half
1 C. mayonnaise
1/2 C. sour cream
1/4 C. chicken broth
3 T. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
2 C. fully cooked, cubed ham
1 (8 oz) pkg. Monterey Jack
cheese, cubed
1 C. chopped tomato
1/4 C. sliced green onions

Place potatoes in large saucepan &
cover with water; bring to boil. Reduce
heat & cook 10-15 minutes until fork
tender; drain well. In large bowl whisk
mayo, sour cream, chicken broth, Dijon
mustard, celery seed, salt/pepper. Add
cooked potatoes to mayo mixture & mix
well to coat. Add ham & mix well. Gently
stir in cheese, tomato & green onions.
Cover bowl with plastic wrap & refrigerate
at least 2 hours before serving. Stir before
serving. Serves 15

(recipe: thecountrycook.net)
————————————
Cream Cheese Lemonade Pie

Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding
mix (small box)
2 (8 oz, ea) pkgs. cream cheese
3/4 C. frozen lemonade concentrate

Crust:
2 1/2 C. graham cracker crumbs
1/3 C. sugar
2/3 C. butter, melted
(or you can use one 9″ prepared
graham cracker crust)
=
Preheat oven 350 degrees F.
Crust:
In medium bowl combine all crust
ingredients – whisk together until
well combined. Press graham cracker
crumbs into deep pie dish & make sure
to bring crust up sides. Bake 10-12
minutes – remove from oven & let
cool.

Filling:
In small bowl combine evap. milk &
pudding mix – using elec. mixer, beat
on Low speed 2 minutes (mixture
will be thick). In another medium
bowl beat cream cheese until light
& fluffy, about 3 minutes. Gradually
beat in lemonade concentrate. Gradually
beat in pudding mixture – pour into
cooled crust. Cover & refrigerate
at least 4 hours.

(recipe: cookandbliss.com)
===============

Our weather is ‘relatively’ nice today –
right now it’s 81 degrees F. (high expected
of 87) – sunny. Last night our church had
a holiday picnic at 6 p.m. (I didn’t plan on
going) at about 5:40 it started to really
get dark & there was a big thunderstorm
but by 6 p.m. it was all clear! (Pastor
mentioned that if it rained they would
hold it in the gym – I felt sorry for all the
men who were hauling tables & chairs
onto trucks yesterday to be driven up
to the pavillion – wonder if they had to
dry off all of that?

Hope you’re having a great day – I was
supposed to babysit today but son &
his family went up to their cabin so now
I’m on for tomorrow instead. Took this
extra day/time to finally tackle the bright
yellow baby blanket, ripping back another
3-4 rows. My fully determined – if I run into
ANY MORE mistakes, it gets ripped out &
the yarn donated – I’m done with it! (and
to think: it’s only a 2-row pattern!)

Hugs;

Pammie

 

Almost Holiday time!

You can always tell when a holiday is coming by the amount of RECIPES I get sent to my email! Since the Fourth of July is coming up quickly, I thought I’d start posting recipes for those of you who might be holding picnics, pot lucks, cookouts, etc.

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

Crockpot Brownie Pudding Cake

1 C. flour
1 1/4 C. sugar
1/4 C. baking cocoa
1/4 tsp. salt
1/4 C. oil
1 T. vanilla
3 large egg whites
2 large eggs
1/4 C. milk chocolate chips, melted
=
garnish – powdered sugar

In a bowl mix together flour, sugar,
cocoa & salt. In a separate large bowl
stir oil, vanilla, egg whites & eggs
until well blended. Gently pour flour
mixture into egg mixture – stir until
completely combined. Stir in melted
chocolate. Spray insides of crockpot
with nonstick cooking spray; pour
batter into crockpot. Place 3-4 paper
towels over top of crockpot & place
lid on. Cook on Low 2 hours (sides
should be set, middle should be soft).
Leave lid on, turn off heat & let cake
stand about 30 minutes. Serve
sprinkled with powdered sugar.
Serves 8

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

Bacon/Avocado Salad

3/4 C. olive oil
1/4 C. red wine vinegar
4 tsp. sugar
2 cloves garlic, minced
1 tsp. salt
1 tsp. Dijon mustard

Salad:
1 bunch romaine (about 12 C.)
3/4 lb. bacon strips, cooked/crumbled
3 medium tomatoes, chopped
1 medium red onion, halved/thinly
sliced
3 medium ripe avocados, peeled/cubed
2 T. lemon juice
1 C. crumbled Gorgonzola or Feta cheese

Place first 6 ingredients in a jar with a tight-
fitting lid; shake well until blended –
refrigerate until ready to serve.
In large bowl combine romaine, bacon,
tomatoes & onion. Toss avocados with
lemon juice & add to salad; sprinkle with
cheese. Serve with dressing, shaking to
blend again if needed. Serves 10

(recipe: tasteofhome.com)
—————————–

Patio Pinto (beans)

1/2 lb. bacon strips, chopped
1 large onion, chopped
2 cloves garlic, minced
6 (15 oz, ea) cans pinto beans,
drained/rinsed
4 (8 oz, ea) cans tomato sauce
2 (4 oz, ea) cans chopped green chilies
1/3 C. brown sugar, packed
1 tsp. chili powder
3/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. black pepper

Preheat oven 350 degrees F.
In Dutch oven, cook bacon over medium
heat until crisp, stirring occasionally. Remove
with slotted spoon; drain on paper towels.
Reserve 2 T. drippings in pan (discard the rest).
Add onion to drippings; cook & stir over
medium heat 6-8 minutes until tender. Add
garlic; cook 1 minute. Stir in beans, tomato
sauce, green chilies, brown sugar & seasonings.
Sprinkle top with bacon. Bake, covered,
60-70 minutes until heated through.
Serves 10

NOTE: Freezer option:
Freeze cooled bean mixture in freezer
containers. To use: partially thaw in
fridge overnight. Heat through in a saucepan,
stirring occasionally & adding a little water,
if necessary.

(recipe: tasteofhome.com)
——————————-

Spectacular Overnight Coleslaw

1 medium head cabbage, shredded
1 medium red onion, thinly sliced
1/2 C. chopped green pepper
1/2 C. chopped sweet red pepper
1/2 C. sliced pimiento-stuffed olives
1/2 C. white wine vinegar
1/2 C. canola oil
1/2 C. sugar
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed

Combine cabbage, onion, peppers &
olives in a large bowl. In large saucepan,
mix remaining ingredients & bring to boil;
cook & stir 1 minute. Pour mixture over
vegetables & stir gently. Cover &
refrigerate overnight – mix well before
serving. Serves 16

(recipe: tasteofhome.com)
—————————–

4-ingredient Sweet & Sticky Ribs
(crockpot)

3 lb. pork baby back ribs
4 C. apple juice
1/4 – 1/2 C. apple cider (OR)
apple cider vinegar*
1 C. BBQ sauce

Remove membrane that covers
underside of ribs – cut slab in
half. Pour apple juice & vinegar
into crockpot. Place ribs in liquid,
meat side down. Cover & cook on
Low – cook 8-10 hours (or High
5-7 hours). Remove ribs to a
baking dish & cover on both
sides with BBQ sauce. Place under
broiler 5 minutes until sauce is
bubbling & starts to caramelize.
Serve immediately. Serves 4

* If you don’t want to add the
vinegar, replace it with more apple
juice

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

Warm Tomato/Mozzarella Dip

1 (8 oz) pkg. cream cheese, softened
1 C. shredded mozzarella cheese
1/4 C. (Kraft) Olive Oil Vinaigrette-
Balsamic/divided
1 1/2 C. cherry tomatoes, cut in half
1 T. chopped fresh thyme
1/4 C. finely shredded Parmesan cheese
32 flatbread crackers

Preheat oven 400 degrees F.
Mix cream cheese, mozzarella & 2 T.
vinaigrette until blended; spread onto
bottom of 9″ pie plate. Top with tomatoes &
drizzle with remaining vinaigrette – sprinkle
with thyme. Bake 13 minutes until tomatoes
are softened & dip is heated through. Sprinkle
top with Parmesan; bake 2 minutes until
melted. Serve with crackers.
Serves 16 (2 T. dip & 2 crackers each)

(recipe: kraftrecipes.com)
——————————
Spinach Pasta Salad

2 C. spinach, broken into pieces
or chopped
1 C. cooked, chopped ham (or
any meat you want)
1/2 C. chopped green onion
1/2 C. chopped/peeled cucumber
2 boiled eggs, chopped
1 1/2 C. uncooked pasta (cooked
al dente, accordg. to pkg. directions &
drained)
1 large tomato, chopped

Dressing:

1/4 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1 T. white vinegar
1 T. white granulated sugar
1 tsp. dried basil (or 1 T. fresh,
chopped)

Mix together salad ingredients in large
bowl. Combine dressing ingredients &
mix with a spoon – toss salad & dressing
together. Serves 6-8

NOTE: You can also add other ingredients
like: corn, peas, carrots, peppers

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

Campfire S’More Nacho Grill Packets

6 whole graham crackers, broken into

pieces (6 whole = 2 C.)

1 1/2 C. miniature marshmallows
1 1/2 C. crumbled fudge brownies
3/4 C. milk chocolate morsels
nonstick cooking spray
1/3 C. creamy peanut butter
Reddi-Whip spray whipped topping
(or Cool Whip or whipped cream)

Preheat gas grill for medium heat.
Stir graham crackers, marshmallows,
brownies & morsels in large bowl.
Place one 18″ X 18″ piece of heavy
duty foil on counter; spray with
nonstick cooking spray. Place mixture
in center of foil; drop dollops of
peanut butter evenly over top. Double
fold top & ends of foil, leaving space
for steam to gather. Place packet on
grate & cover grill. Grill 5 minutes until
marshmallows & morsels melt. Carefully
open packet & top with Reddi-Whip or
other topping. Serve immediately.
Serves 6

NOTE: You can also bake packet in oven:
400 degrees F. place packet in a shallow
pan & bake 10 minutes until marshmallows
& morsels melt.

(recipe: readyseteat.com)

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

I tried to copy the photo from our local
newspaper (from Log Cabin Day) but
although I can copy to an email, I can’t
copy to my blog site (will have to ask
my husband for help with that one).

Our weather is getting much warmer
AND much wetter! It rained, on & off,
all day yesterday; it’s supposed to be
clear today with a high of 85. Starting
Friday it’s highs of 91, 96, 90 and 87 –
glad I won’t be OUTSIDE on those days!

Not much going on around here; it’s nice
to finally have a ‘nothing special’ week
for a change.

Hope you are enjoying your day!

Hugs;

Pammie

and now for SPRING!

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

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

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

Crockpot Strawberry Shortcake

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

optional garnish: Cool Whip, thawed

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

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

Italian Easter Pie

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

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

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

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

Dressing:

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

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

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

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

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

sliced green onions, for serving
butter crackers, for dipping

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

(recipe: delish.com)
——————————

Easy French Onion Soup

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

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

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

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

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

(recipe: yummly.com)
——————————-
Crockpot Pepper Steak

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

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

(recipe: facebook)
—————————

4-Ingredient Pecan Balls

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

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

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

Chocolate Drizzle:
Place chocolate chips in a microwave
safe bowl; microwave 1 minute. Stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls in melted
chocolate. Makes 22 balls

(recipe: iwashyoudry.com)

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

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

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

 

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

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

Enjoy your day!

Hugs;

Pammie

It’s Saturday again!

Just received my weekly email from my cousin who lives in Camanche, IOWA. He started out his post with the words: “A blizzard here this morning, supposed to get 12+ inches – very high winds, too.” OH MY GOODNESS! I even double-checked the date, making sure he wasn’t doing an April Fool’s on me, early! The REALLY bad part of his announcement? We, here in good old Michigan, usually get whatever weather he gets – the NEXT DAY! I’ve double checked OUR forecast and there’s NO snow in it ( It did say something about rain & snow showers this coming Thursday…sigh). Can’t even imagine! (I believe I DID tell you that here in Michigan we sometimes get snow on Easter, so it wouldn’t surprise me…)

LOTS of great sounding Easter dinner-type recipes coming in:

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

Layered No-Bake Banana Split
Dessert

Crust:

2 C. graham cracker crumbs
1/2 C. unsalted butter, melted

Cream Cheese Layer:

12 oz. cream cheese, room temp.
1/4 C. sugar
8 oz. Cool Whip, thawed

Fruit & Toppings:

3-4 bananas, sliced
1 (20 oz) can crushed pineapple,
drained well
16 oz. fresh strawberries, hulled/
sliced
8 oz. tub Cool Whip, thawed
1/2 C. chopped walnuts
chocolate syrup
maraschino cherries

Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl mix graham cracker crumbs &
melted butter using a fork until all
crumbs are evenly moistened. Press
mixture into bottom of pan in an
even layer. Refrigerate while making
next layer.

In medium bowl mix cream cheese &
sugar using elec. mixer on Medium
speed until light & fluffy, about 3
minutes. Fold in Cool Whip until
thoroughly combined – spread on
top of crust.

Arrange banana slices in single layer on
cream cheese filling – top with an even
layer of crushed pineapple, then an
even layer of sliced strawberries. Cover
with Cool whip, smoothing top. Sprinkle
top with chopped nuts. Drizzle with
chocolate syrup & top with maraschino
cherries. Refrigerate at least 4 hours or
overnight.
Leftovers refrigerated up to 4 days.
Makes 12-16 servings

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

Deviled Eggs with Bacon

12 hard boiled large eggs
1/3 C. mayonnaise
3 strips bacon, cooked/crumbled
3 T. finely chopped red onion
3 T. sweet pickle relish
1/4 tsp. smoked paprika

Cut cooked eggs in half length-
wise. Remove yolks to a small
bowl. Set whites aside. Mash
yolks; add mayo, bacon, onion
& relish – mix well. Spoon
mixture into egg white halves.
Refrigerate until ready to serve.
Sprinkle tops with paprika.
Makes 2 dozen

(recipe: tasteofhome.com)
—————————–
Apple Cider-glazed Ham

1/2 fully cooked bone-in ham
(6-7 lbs)
2 C. apple cider
1 C. honey
1/2 C. cider vinegar
1/4 C. dijon mustard
1 T. butter
2 tsp. chili powder
1/2 tsp. apple pie spice

Preheat oven 325 degrees F.
Place ham on a rack in a shallow
roasting pan. Score surface of
ham using a  knife, making
diamond shapes 1/2 inch deep.
Cover with foil & bake 2 hours.

Remove ham from oven & uncover.
In large saucepan, combine cider,
honey, vinegar & mustard – bring
to boil Reduce heat; simmer,
uncovered, 15 minutes, stirring
frequently. Stir in butter, chili
powder & apple pie spice. Remove
1 Cup for serving. Cook remaining
sauce until thickened; spoon over
ham. Bake ham, uncovered, 30-35
minutes longer. Warm reserved
sauce & serve with ham.
Makes 10 servings

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

Cheddar & Chive Mashed Potatoes
(OVERNIGHT recipe)

5 lb. Yukon Gold potatoes,
peeled/cut into 1″ pieces (about 10 C.)
1 C. butter, cubed
1 C. sour cream
2 tsp. salt
3/4 tsp. black pepper
1/2 C. heavy whipping cream
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack
cheese
1/4 C. grated Parmesan cheese
2 T. minced fresh chives

Toppings;
1 C. shredded Cheddar cheese
1 (6 oz) can French fried onions

Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place potatoes in 6 qt stockpot;
add water to cover – bring to boil.
Reduce heat to medium & cook,
uncovered, until tender, 10-15
minutes. Drain & transfer to large
bowl. Add butter, sour cream, salt/
pepper – beat until blended.* Beat
in whipping cream. Stir in cheeses &
chives. Spoon mixture into prepared
dish, cover with foil & refrigerate
overnight.
=
Remove potatoes from fridge –
let stand 10-15 minutes while
oven heats. (Putting a cold dish
directly into a hot oven can
cause the dish to crack).

Preheat oven 350 degrees F.
Bake, covered, 45 minutes, stirring
after 30 minutes. Sprinkle with
toppings, bake, uncovered, 15
minutes more until heated through.
Serves 16 (3/4 C. each)

*Take care not to overbeat the
potatoes – they can go from whipped
to gluey.

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

Lemony Chicken & Spring Veggie Soup

2 T. butter
1 T. olive oil
1 leek, quartered (white part sliced)
2 carrots, peeled/diced small
2 cloves garlic, minced
salt/black pepper
4 C. chicken stock
1 C. peas (fresh or frozen)
1 C. baby zucchini, diced small
2 C. cooked chicken breasts,
shredded or cubed (can use
rotisserie chicken)
2 tsp. lemon zest
2 T. lemon juice
=
2 C. cooked quinoa
1/4 C. chopped basil
4 lemon wedges (garnish

In large pot over medium heat add
butter & oil. Once melted, add leek &
carrots – cook 3-5 minutes until slightly
tender. Add garlic, salt/pepper, stir to
combine. Add stock & bring to gentle
simmer. Cover partially with lid & cook
15-20 minutes until carrots are tender.
Turn off heat; add peas, zucchini, chicken,
lemon zest & juice – stir to combine.
Allow peas & zucchini to become crisp-
tender, 3-4 minutes (check to adjust
salt/pepper).
To serve:
Add about 1/2 C. quinoa to a bowl;
ladle some soup with veggies/chicken
over top & sprinkle top with basil. Squeeze
some lemon juice from lemon wedge
(if desired) & serve. Serves 4

(recipe: thecozyapron.com)
—————————-

Crockpot Italian Chops

6 boneless pork chops
1 onion, coarsely chopped
1 (14.5 oz) can diced tomatoes
1/3 C. oil
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 C. water

Spray insides of crockpot with nonstick
cooking spray. Place 2 chops in bottom
of crockpot – top with 1/3 of chopped
onion – repeat layers, ending with onion.
Pour tomatoes over onions then add
rest of ingredients. Cover & cook on Low
3-4 hours. Serves 6

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

Sour Cream Breadsticks

2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 C. butter
2 T. fresh chopped chives
1 1/4 C. sour cream
2 T. butter, melted
coarse salt

Preheat oven 450 degrees F.
In large bowl mix flour, baking
powder & salt. Using a pastry
cutter or a fork, cut int butter
until it resembles fine crumbs.
Stir in chives; add sour cream &
stir just until it comes together
in a ball. Lightly flour a work
surface & place dough on surface.
Knead dough lightly 10 times or
until it comes together in a smooth
ball. Roll dough into a 12 X 8″
rectangle. Cut it into 12 1-inch wide
strips – place them 1 inch apart on
an ungreased baking sheet. Brush
tops lightly with melted butter &
sprinkle with coarse salt. Bake
10-12 minutes until golden brown.
Serve warm. Makes 12 breadsticks.

(recipe: tasteandtellblog.com)
————————

(The next dessert I’m going to make for Easter)

Creamy No-Bake Cookies &
Cream Dessert

1 (15 oz) pkg. Oreo cookies
1/2 C. butter, melted (1 stick)
8 oz. cream cheese, softened
1 C. powdered sugar
2 (10 oz, ea) tubs Cool Whip,
thawed
1 (5.5 oz) box instant chocolate
pudding mix
3 1/2 C. milk

Bottom Layer:

 In large zip-lock bag crush Oreos.
Reserve 1/2 C. for topping. Press
remaining crumbs on bottom of
9 X 13″ baking dish. Pour melted
butter over crumbs – press down
with a fork.

Cream Cheese Layer:

In large bowl beat cream cheese
using elec. mixer until fluffy. on
Low speed slowly add powdered
sugar; mix until combined. Fold
in One tub Cool Whip – spread
mixture on top of cookie layer.

Pudding Layer:

In medium bowl whisk milk &
pudding mix 2 minutes – let
stand 5 minutes to firm up;
spread over cream cheese layer.

Spread remaining tub Cool Whip
on top of pudding layer & sprinkle
top with reserved cookie crumbs.
Cover & refrigerate at least 2 hours
before serving.

(recipe: recipelion.com)

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

So far- Easter dinner – I made the ‘usual’
list of things we bring to holiday dinners;
oldest son stopped over a few days ago &
mentioned that they’re still not sure on the
time for Easter dinner – it ‘might’ be 5/6 p.m.
I’m REALLY hoping that’s the case (we have
early church – I have to be there by 9:10 a.m.
for choir rehearsal). If dinner is in the evening
that will give me a chance to go home &
relax a bit, then get cooking – we’ll see.

Middle son stopped by yesterday to ‘solidify’
the news – he’s moving back home first week
of April . . . yes, that will make us an (almost)
FULL household again (barring oldest son &
his family). I guess, if I have to look for a ‘good’
thing in this, he DID give us a 2-week start in
re-arranging his room. This is the same room
I’ve sort of ‘taken over’ as my computer room.
This time he comes with MORE furniture than
in the past 4 times he moved back PLUS A
CAT! Husband & I don’t mind cats except that
oldest son & his 2 sons are all asthmatic! Guess
that will definitely cut short any visits by them,
right? Sigh…(to quote my mom) “Ain’t life grand?”
I know we’ll adjust; trying not to stress over it.

Hope you are having a nice, relaxing day!

Hugs;

Pammie

Getting Closer to the New Year…

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

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

4 Ingredient Cheese Ball

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

assorted crackers, for dipping

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

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

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

corn chips – for dipping

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

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

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

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

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

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

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

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

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

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

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

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

garnish: sliced green onion

Dipping: salsa, sour cream,
guacamole

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

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

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

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

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

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

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

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

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

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

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

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

Hugs;

Pammie