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

 

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Happy Thursday!

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

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

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

Homemade Chocolate Turtle Cake

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

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

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

Bundt Cake Breakfast

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

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

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

(recipe: skinnypoints.com)
————————–

Lemon Chicken Rice Skillet

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

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

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

Crockpot Chicken Alfredo Tortellini
Soup

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

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

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

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

I thought this was a VERY INTERESTING idea!

Wafflemaker Hash Browns

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

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

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

(recipe: foodnetwork.com
———————————-

Tamale Pie

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

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

(recipe: delish.com)
—————————————

Knock Your Socks Off Chicken
& Sausage
(crockpot)

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

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

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

(recipe: bakednewengland.com)

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

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

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

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

Have a GREAT day! SPRING IS COMING!!!

Hugs;

Pammie

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

 

I was right!

From the rain the other day we now have a light coating of snow on the ground – told ya so! Had to go to a baby shower at church this morning (10 a.m.) and driving was a bit ‘dicey’ – spots were slippery which made driving much slower. Oh well – roads are clear now and it’s warmed up a bit (33 degrees F. ) with a ‘lovely’ report of 40% chance of snow showers – oh well . . .

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

Crockpot Corned Beef & Cabbage

1 corned beef brisket (3-5 lb.)
3 carrots, peeled/ cut into large chunks
3/4 lb. small yellow potatoes, halved
1/2 head green cabbage cut into wedges
3 T. butter
1 clove garlic, minced
1 T. chopped parsley
salt/pepper, to taste
grainy mustard – for serving (optional)

Remove corned beef from pkg; rinse with
cold water & pat dry with paper towels.
Place brisket in crockpot, fat side up;
carrots & potatoes. Add 3 C. water plus
the seasoning packet that comes with the
brisket. Cover & cook on Low 6 hours.

Add cabbage on top of corned beef;
cover & cook on Low another 2 hours.
Remove cabbage, corned beef, potatoes &
carrots from crockpot. Slice corned beef
against the grain. Place butter, garlic, parsley
& salt/pepper in a small bowl – microwave in
30-second intervals until melted – drizzle
over carrots, potatoes & cabbage. Place
meat, potatoes & vegetables on a platter &
serve with mustard on the side (if using)
Serves 6

NOTE: Potatoes & carrots will get quite soft
being cooked all day in crockpot. If you prefer
firmer veggies, add them halfway through
cooking time.

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

Irish Nachos

4 C. kettle-style potato chips
2 C. shredded Cheddar cheese
1/2 C. cooked/crumbled bacon
1/4 C. finely chopped chives
1/3 C. sour cream
1/4 C. diced tomato

Preheat oven 350 degrees F.
Place chips on a sheet pan (or in a
pie plate). Sprinkle cheese evenly
over chips then top with bacon.
Bake approx. 5 minutes until cheese
is melted. Top with sour cream, tomato
& chives – serve immediately
Serves 8

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

Braised Cabbage

1 head cabbage, cut into 8 wedges
1/2 C. onion, sliced
2 carrots, peeled/sliced
1/2 C. chicken or vegetable broth
1/4 C. butter cut into small pieces
salt/pepper, to taste
2 T. chopped parsley

Preheat oven 325 degrees F.
Spray a baking dish with nonstick
cooking spray. Arrange cabbage wedges
in dish then scatter carrots & onions
around cabbage. Pour broth into pan &
sprinkle butter pieces over cabbage.
Season everything with salt/pepper –
to taste. Cover with foil & bake 2 hours.
Uncover dish halfway through cooking
time – use tongs to carefully flip cabbage
wedges over.
Increase oven temp. to 425 degrees F.
Uncover dish & bake 15-20 minutes until
cabbage starts to brown at edges. Sprinkle
with parsley & serve. Serves 8

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

Layered Green Salad

Salad:

1 head iceburg lettuce, chopped
2 C. baby spinach
salt/pepper, to taste
10 whole hard-boiled eggs, peeled/chopped
1 (12 oz) pkg. bacon – cooked/crumbled
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 C. Cheddar cheese, grated
1 (10 oz) bag frozen peas, thawed

Dressing:
1/2 C. mayonnaise
1/2 C. sour cream
2 T. sugar
=
In large glass bowl, layer salad ingredients in
order listed in recipe. Combine dressing
ingredients in another bowl & whisk together
until combined – pour over top of salad &
spread to cover. Refrigerate up to 8 hours.
Serves 8-10

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

Crockpot Steak & Potato Soup

1 1/2 lb. beef stew meat or sirloin
cut into cubes
2 T. cooking oil
4 small russet potatoes, diced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. garlic powder
1 sweet yellow onion, diced
32 oz. box beef broth
1 C. heavy cream (added at end)

In large skillet over medium-high heat,
add oil – brown beef on all sides (but
no need to cook through) – add to
crockpot. Add remaining ingredients
(except cream) – cover & cook on Low
8 hours without opening lid during
cooking time! Add cream & stir.
Serves 6

(recipe: themagicalslowcooker.com)
———————————–
Amazing Mint Brownies

2 oz. semi sweet chocolate
1/2 C. butter
2 eggs
1 C. sugar
1/2 C. flour

Mint Layer:
4 T. butter, softened
1 1/2 T. milk (or heavy cream)
1 tsp. peppermint extract
1 1/2 C. powdered sugar
green food coloring

Chocolate Layer:
6 T. butter
1 1/2 T. milk
2 1/4 T. cocoa powder
3/4 tsp. vanilla
1 1/2 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray (you can
also line with parchment paper).
In small saucepan, melt chocolate &
butter over Low heat. In a large bowl beat
eggs; add sugar to eggs & mix until
sugar dissolves. Add flour & chocolate
mixture – stir to combine: pour into
prepared pan & bake 20-25 minutes
until a toothpick inserted in center
comes out clear or with a few moist
crumbs. Do not overbake. Cool
completely

Mint Layer:

In a bowl combine butter, milk, peppermint
extract & powdered sugar – add food coloring
until desired color of green – stir until
combined then spread over cooled brownies.

Chocolate Layer:

Melt butter & milk in microwaveable bowl
(or on stove top). Stir in cocoa, vanilla &
powdered sugar – beat until smooth. Pour
over mint layer & spread evenly.
Chill for 30 minutes then cut into squares.
Serves 12

(recipe: myrecipemagic.com)
=======================

Hope you’re having a great day!

Hugs;

Pammie

Friday

Another rainy day in Michigan – it’s a ‘balmy’ 38 degrees F. and looks like it won’t get much higher for the coming days. Not bad, but if you live in colder climates you know that when it’s in the 30’s & raining, it ‘could’ turn to that dreaded ‘S’ word: snow. So far that doesn’t look like it’s in the offing – sure hope not!

Lots of great recipes coming in so thought it’s time to share with you:

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

(think I’m saving this one for Easter)

Layered Lemon Pie

1 (8 oz) pkg. cream cheese, softened

1/2 C. sugar

1 (15 3/4 oz) can lemon pie filling, divided

1 (8 oz) tub Cool Whip, thawed

1 (9 inch) graham cracker pie crust

In small bowl beat cream cheese & sugar

until smooth using elec. mixer. Beat in

half of pie filling then fold in Cool Whip –

spoon into pie crust. Spread remaining

pie filling over cream cheese layer &

refrigerate at least 15 minutes before

serving. Serves 8

(recipe: tasteofhome.com)


Crockpot Sugar Carrots w/Ginger

7 whole carrots sliced into 1/4″ slices
3 T. fresh ginger – peeled/finely minced*
1/4 C. brown sugar
1/4 C. orange juice
1/4 C. butter

Add carrots, ginger, brown sugar,
orange juice & butter to 4 qt. crockpot.
Cover & cook on High 1 hour. Remove
lid & stir to make sure there are no
lumps of brown sugar. Cover & turn
temp. to Low – cook 4-5 hours until
carrots reach your desired tenderness
level. Serves 4

*To easily peel fresh ginger use a spoon
to scrape off the skin.

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

Sausage/Bean Soup
(stove or crockpot method)

1 lb. pork sausage
1 small onion, chopped
1 green pepper, chopped
1 C. chopped celery
1 (14.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can navy beans, drained/
rinsed
1 (14.5 oz) can kidney beans, drained/
rinsed
1 C. chopped fresh baby spinach-
(optional)
2 potatoes, peeled/cubed
2 C. water
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. minced garlic
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. thyme
1 bay leaf

In a skillet brown sausage, onion,
green pepper & celery; drain & add
to large pot. Add all other soup
ingredients to pot & simmer 1 hour
until potatoes are done.
Makes approx. 10 C. soup

Crockpot:
Follow directions, adding cooked
sausage, onion, green pepper & celery
to crockpot along with all other
ingredients. Cook on High 4 hours or
Low for 6 hours

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

5-Ingredient Dump & Bake
Reuben Casserole

2 lb. bag sauerkraut (about 3.75 C.)
drained/rinsed/squeezed very dry
using a dishtowel
1 large tomato, horizontally sliced
into 4 rounds
1/2 C. Russian or Thousand Island
salad dressing
12 oz. deli sliced corned beef, diced
(or use leftover cooked corned beef)
8 oz. grated Swiss cheese

optional garnish: chopped fresh parsley

Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with
nonstick cooking spray. Place
sauerkraut in bottom of dish;
top with tomato slices & drizzle
with salad dressing. Add diced
corned beef on top & sprinkle
with grated cheese. Bake,
uncovered, 20-25 minutes until
heated through. Garnish with
parsley, if desired. Serves 4

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

Potato/Pepper/Sausage Bake

5 large Yukon Gold potatoes,
peeled/cut into 1 inch cubes
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 shallot, chopped
4 cloves garlic, minced
1 T. olive oil
2 tsp. paprika
3/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
1 (19 oz) pkg. Italian sausage links
minced fresh thyme, optional

Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ rimmed baking
sheet with nonstick cooking spray.
Place potatoes, sweet peppers,
shallot & garlic in prepared pan.
Drizzle with oil & sprinkle with
seasonings – toss to coat. Spread
evenly over pan, leaving room for
the sausage – add sausage to pan*
Bake, uncovered, 30-35 minutes until
a thermometer inserted into sausage
reads 160 degrees F. & vegetables are
tender. If desired, sprinkle with fresh
thyme before serving. Serves 5

*arrange sausages directly onto
pan instead of on top of potatoes so
potatoes cook evenly.

(recipe: tasteofhome.com)
———————–

Pecan Pie Muffins

1 C. chopped pecans

1 C. firmly packed brown sugar

1/2 C. flour

2 large eggs, well beaten

1/2 C. melted butter

Preheat oven 350 degrees F.

Line muffin cups with foil baking

cup liners. In large bowl combine

pecans, brown sugar & flour. Add

beaten eggs to butter then pour

over dry ingredients – mix to combine.

Spoon batter into muffin tins 2/3 rds

full. Bake 20-25 minutes. Transfer

to wire rack immediately after baking.

(recipe: americantimesfood.com)

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

Well, it appears my computer wants to be
‘goofy’ again & won’t ‘copy & paste’ nicely
so last recipe had to be hand typed. I had
more great recipes but with the computer
‘glitch’, am going to leave you with what’s
posted above & not ‘tempt fate’.

Today is another ‘free’ day so am planning
on catching up a bit on my baby afghans –
knitting the tiny baby booties goes much
faster, so have been doing a lot of that.
I/we are now up to 45 pairs so, hopefully,
next Tuesday the lady from my Panera group
who now wants to work at sewing the baby
gowns will come to Panera & I can give
them to her to hand-carry to the place = at
least ‘that’s the plan’!

Enjoy your day!

Hugs;

Pammie

PS: Thought I had some Irish recipes saved – will have

to check further for you!

 

PPS: Just remembered: don’t know about you, but

we here at my house have both a ‘land line’

and several cell phones. Yesterday while at the

doctors for a routine check up my cell phone rang.

I’ve received MANY/DAILY ‘scam likely’ recordings

on both my cell & home phones BUT this one

tops them all: a recording all in CHINESE!!! (No,

I don’t speak Chinese, but I do know “Hello” in

Chinese – TOO FUNNY!)  It just kept repeating,

over & over like all the other ‘scam likely’ calls.

Now THAT’S different!!!

It’s Wednesday!

Our weather is now “typical Michigan” – that means one day we have really nice, sunny & (sometimes) warm days followed by really cold, gray days – that’s NORMAL for Michigan closely approaching Spring. Yesterday it was really gorgeous – sunny and up to almost 47! Today it’s misting/rain, gray & 41 degrees F. BUT this coming Thursday we’re supposed to get up to 66! (followed by, on Saturday, 36 degrees F. – typical Michgan!  Sigh . . . )

I’m SUPER HAPPY today because after missing my Library Knit group for two weeks in a row I was finally able to join them! When I came in several ladies greeted me with “I’m so glad you’re here – I’ve been dragging these around for weeks!” They meant knit baby booties. I just stopped to count and we now have another 43 pairs to donate. One of my ladies from the Panera knit group has decided to help volunteer doing sewing for the group that does the baby burial outfits. She said she plans on going there once a week and would be willing to take our booties when she goes – that’s a BIG bonus for us, saving $$$ in mailing postage (last time 50 pr. cost $10 just to mail). I’m so happy to see that others are taking up the ’cause’ to help bless hurting families. As I’ve said before, it’s an honor to be able to do something small to help someone else in their time of grief. (If you’re new to reading my blog, I’m referring to a particular group of people who create/prepare burial clothing for infants who have died: “Angels Above Baby Gowns” – they have a Facebook page and are located in Garden City, MI.

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

Homemade Cinnamon Apple Cake

2 C. flour
1 large apple, peeled/chopped
1 C. vegetable oil
1 C. dark brown sugar
1/2 C. granulated sugar
1/2 C. walnuts, chopped
2 large eggs
1 T. cinnamon
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven 350 degrees F.
Lightly spray a 9″ round cake
pan with nonstick cooking spray. In
medium bowl mix eggs & oil; add
cinnamon, white & brown sugars &
vanilla – mix until combined. Add flour,
salt, baking soda & baking powder –
mix until thoroughly incorporated.
Fold in apples & nuts – pour into
prepared pan & smooth out evenly.
Bake about 45 minutes until a toothpick
inserted into center of cake comes
out clean. Let cool 15 minutes before
slicing & serving.

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

Angel Hair Pasta with Chicken

2 T. olive oil, divided
2 skinless boneless chicken breast
halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4″
pieces
1 (10 oz) pkg. frozen broccoli florets,
thawed
2 cloves garlic, minced
1 (12 oz) pkg. angel hair pasta
2/3 C. chicken broth
1 tsp. dried basil
1/4 C. grated Parmesan cheese

Heat 1 T. oil in medium skillet over medium
heat. Add chicken & cook, stirring, until
chicken is cooked through, about 5 minutes.
Remove from skillet & drain on paper  towels.
Heat remaining oil in same skillet. Begin heating
water for pasta

(NOTE: before cooking pasta,
rub insides of pot with a little vegetable oil –
this will prevent the water from boiling over.)

Add carrot to skillet; cook, stirring, 4 minutes.
Add broccoli & garlic, cook, stirring 2 minutes.
Cook pasta accordg. to pkg. directions. While
pasta is cooking, add chicken broth, basil &
Parmesan to skillet – stir to combine. Return
chicken to skillet; reduce heat & simmer
4 minutes. Drain pasta & place in a large
serving bowl. Top with chicken & vebetable
mixture. Serve immediately. Serves 4

Variation: substitute 1 (10 oz) pkg. frozen peas
for frozen broccoli & 1 C. chopped, cooked ham
for chicken.
——————————–

Homemade Pizza “Rolls”
(recipe for now or later)

2 lb. ground beef
2 C. shredded mozzarella cheese
1 dozen sub rolls
2 (15 oz, ea) jars pizza sauce

In large skillet over medium-high heat
brown meat, breaking up into small
pieces until no longer pink & fully cooked.
Drain; add both jars pizza sauce – stir &
cook on medium until bubbly. Slice each
bun almost through & spoon cooked beef
mixture into buns. Add cheese on top &
seal with plastic wrap*; refrigerate.
When ready to eat, heat individual ‘rolls’
in microwave about 1 minute. Can be
stored in fridge for several days.
Serves 12

*Poster likes to put sealed rolls back in
the bag the buns came in for an extra
layer of protection.

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

Crockpot Split Pea Soup

1 (16 oz) bag dried split peas
1 tsp. olive oil
1 medium onion, chopped
2-3 cloves garlic, chopped
2 large carrots, chopped
1 smoked ham hock (about 11 oz –
assuming 4 oz. meat removing bone &
skin)
6 C. chicken broth
black pepper, to taste

Place dried peas in a colander – wash &
drain peas. In small skillet saute onions &
garlic in oil over medium heat until soft,
about 3 minutes then transfer to crockpot
along with peas, carrots, ham hock & chicken
broth. Cover & cook on Low 10 hours until
peas are tender. Remove ham hock & season
with black pepper. Discard skin of hock &
shred pork off bone & add back to soup.
Serves 6

(recipe: skinnytaste.com)
—————————–

Make-Ahead Unstuffed Shells

4 C. medium pasta shells, uncooked
1 lb. ground beef
1 (24 oz) jar (Classico) Tomato & Basil
pasta sauce
1 (8 oz) tub cream cheese spread
1/3 C. chopped fresh basil
1/4 C. grated Parmesan cheese
2 T. milk
1/2 tsp. dried Italian seasoning
1 1/2/ C. shredded mozzarella cheese

Spray 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta accordg. to pkg. directions,
omitting salt. Brown meat in large
skillet; drain. Stir in pasta sauce &
simmer on medium heat 2 minutes –
remove from heat. Drain pasta; mix
cream cheese spread, basil, Parm.
cheese, milk & Ital. seasoning in large
bowl until blended – stir in pasta.
Spread half meat sauce in bottom of
prepared dish & cover with layers of
pasta mixture & remaining meat sauce.
Sprinkle top with Mozz. cheese & cover
with foil.

*Refrigerate up to 24 hours
before baking.

To Bake:
Preheat oven 375 degrees F.
Bake, covered, 40-45 minutes until
heated through. Uncover after
30 minutes of baking time.
Serves 6

(recipe: kraftrecipes.com)
————————

Pork Stir Fry

1 T. oil
1 lb. pork tenderloin, cut into
bite-sized pieces
2 C. quartered fresh mushrooms
1 c. fresh snow pea pods
1 small yellow pepper, cut into strips
2 cloves garlic, minced
1 T. minced ginger
1/4 C. Catalina salad dressing (Kraft)
1 T. soy sauce
1/4 C. cashews
2 green onions, chopped

3 C. cooked long-grain brown rice
=
Heat oil in large wok or skillet on High
heat; add meat & stir-fry 1 minute.
Add next 5 ingredients; stir-fry on medium-
high 3-5 minutes or until meat is lightly
browned. Stir in dressing & soy sauce;
stir-fry 2 minutes until vegetables are
crisp-tender & meat is done. Top with
nuts & onions, serve over rice.
Serves 6

(recipe: kraftrecipes.com)
—————————–


Amish Peanut Butter Cream Pie

1 (9 inch) baked/cooled pie crust

Peanut Butter Crumbles:
1/2 C. powdered sugar
1/4 C. creamy peanut butter

Peanut Butter Filling:
1 small box instant vanilla pudding mix
1 1/2 C. milk
1/2 C. peanut butter
1 C. whipped cream or 1 C. Cool
Whip, thawed

Whipped topping on top of pie:
2 C. whipped cream or 1 (8 oz) tub
Cool Whip, thawed

In medium bowl using elec. mixer, add
powdered sugar & peanut butter – mix
on medium speed until small peanut
butter crumbles start to come together.
If mixture is too powdery, add a few drops
of water & larger nuggets will form. Add
half the peanut butter nuggets to bottom
of pie shell.

Filling:
In medium bowl using elec. mixer, mix dry
pudding mix, milk, peanut butter for 2
minutes. Add in whipped cream (make
sure it’s already whipped) & mix in lightly.
Pour into pie crust on top of peanut butter
crumbles & top with whipped cream. Add
half remaining peanut butter crumbles (or
as many as you want) to top of whipped
cream. Let pie cool in fridge at least 1-2
hours to set up before cutting.

(recipe: thebaking chocolatess.com)
============================

I’m feeling like I should apologize for not writing
lately – it’s been kind of hectic with more babysitting
and my usual activities. SO GLAD I finally ‘spoke up’
and asked that my babysitting days be either Monday,
Thursday or Friday – NOT Tues./Weds, as those are
my only ‘me’ days where I have things I enjoy doing –
Tuesdays Panera Knit Group and Weds. Library Knit
group & my special needs group. We’ll see how that
goes.

Not much else ‘new’ been reading more David
Baldacci (one of my favorite authors for murder/
mystery). Am going to try a ‘new to me’ recipe soon
for Alfredo Spinach Gnocchi using fresh spinach,
frozen gnocchi & ‘jarred’ alfredo sauce – sounded
good to me as a side dish. (note: I’ve never cooked/
eaten gnocchi before, so ought to be ‘interesting’!)
For those who don’t know what gnocchi is: they are
small dough dumplings which team together nicely
with various sauces as a side dish.

Hope your week is going well;

Hugs;

Pammie

a day to RELAX and catch up!

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

===========

Hershey Bar Cake

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

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

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

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

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

Crockpot Easy Corned Beef & Cabbage

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

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

(recipe: crockpotladies.com)


(Copycat) Chicken Gnocchi Soup
(Olive Garden)

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

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

(recipe: copykat.com)
——————————

Garlic Butter Meatballs

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

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

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

(recipe: delish.com)
————————–

Tuscan Portobellow Stew

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

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

(recipe: tasteofhome.com)
——————————-

Cheeseburger Cauliflower

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

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

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

Balsamic Brown sugar-glazed Carrots

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

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

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

Cheesecake Fluff

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

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

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

(recipe: southernplate.com)

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

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

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

Hugs;

Pammie

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

Free Day! YAY!

I have babysat for the past two days (8 hrs + each day) so I’m MORE than ready to have a FREE (nothing planned) day! We FINALLY were able to have my special needs group meeting last night after almost FIVE weeks off – the kids were VERY loud and hyped up; you could certainly tell they were glad to get back together.

Our weather has calmed down a bit – it’s chilly (high of 28 degrees F.) but no new snow or freezing rain so I’m happy.

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

DISCLAIMER HERE: Just wanted to remind everyone that the recipes I post on my blog are NOT MINE – I try to list all of the various sites I find the recipes on, at the end of each recipe>

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

Shoefly Cupcakes

4 C. flour

2 C. packed brown sugar

1/4 tsp. salt

1 C. cold butter, cubed

2 tsp. baking soda

2 C. boiling water

1 C. molasses

Preheat oven 350 degrees F.

In large bowl combine flour, brown

sugar & salt. Cut in butter until

crumbly – set aside 1 C. for topping.

Add baking soda to remaining crumb

mixture; stir in water & molasses. Fill

muffin cups with paper liners & pour

2/3 rds batter into each. Sprinkle tops

with reserved crumb mixture. Bake

20-25 minutes until a toothpick inserted

into center comes out clean. Cool 10

minutes before removing from pan to

wire racks to cool. Makes 2 dozen.

 

(recipe: tasteofhome.com)

Crockpot Italian Vegetarian Bean
Soup

1 lb. dry Great Northern beans
2 ribs celery, finely chopped
1 small onion, finely chopped
3 carrots, peeled/finely chopped
1 T. fennel seeds
2 tsp. dried oregano
2 tsp. garlic powder
1/4 tsp. red pepper flakes (optional)
salt/pepper, to taste
6 T. finely grated Parmesan cheese
(optional)

In a 3 qt. or larger crockpot combine
beans, celery, onion, carrots, fennel
seeds, oregano, garlic powder &
red pepper flakes. Add 5 C. cold water
to crockpot; cover & cook on High
5 hours, until beans are tender.

If Desired:

Drain to remove bean cooking liquid
which sometimes causes gas. Whether
you drain the beans or not, you’ll need
to add more liquid. Add enough water to
achieve desired soup thickness (it will
be between 2-4 C.) Stir in salt/pepper, to
taste. Ladle into bowls & top each
serving with 1 T. Parmesan cheese.
Serves about 4

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

Creamy Spinach & Artichoke Chicken
Skillet

1/4 C. flour
kosher salt/black pepper
4 (6 oz, ea) boneless skinless chicken
breasts
4 T. vegetable oil
1 small onion, chopped
2 cloves garlic, minced
4 oz. cream cheese, cut into chunks
1 C. Half & Half
1 (5 oz) pkg. baby spinach (about 4 C.)
1 (14 oz) can artichoke hearts, drained/
quartered

Cooked rice for 4
=
In a pie plate or shallow dish whisk flour,
1 T. salt & few grinds black pepper. Coat
both sides of chicken breasts in mixture –
shaking off any excess. In large, heavy-
bottomed skillet over medium-high heat,
heat 3 T. oil. Add chicken & cook, undisturbed,
until deeply golden brown, about 4 minutes.
DO NOT turn. Remove chicken to a plate. Add
remaining 1 T. oil; cook onion, stirring occasionally,
until it begins to soften, about 5 minutes. Add
garlic & cook, stirring, about 30 seconds. Add
cream cheese & stir until melted. Pour in Half &
Half – using a wooden spoon, scrape up any bits
from bottom of skillet & season with salt/pepper.
Add chicken to skillet, seared side up. Reduce
heat to medium; cover & cook, turning about
halfway through cooking time, until an instant-
read thermometer inserted into thickest part
of chicken reads 165 degrees F. (12-14 minutes).
Transfer chicken to serving platter. Add spinach
to sauce in skillet & cook, covered, about 5
minutes until wilted. Stir in artichoke hearts &
cook until heated through, about 1 minute.
Season with salt/pepper & pour sauce over
chicken. Serve with cooked rice.
Serves 4

(recipe: foodnetwork.com)
——————————–

Skillet Fried Corn

8 ears fresh corn (OR) 1 (28 oz)
pkg. frozen corn
1 stick butter or margarine
2 T. bacon drippings
1 T. sugar
salt, to taste

Remove husks & silks from fresh
corn – wash & cut corn off cobs.
Scrape the cob to get out the juice.
Melt butter in a large skillet-add
fresh (or frozen) corn, bacon
drippings & sugar. Cook on medium-
high heat 15-20 minutes until corn
is done. Add salt, to taste.

NOTE: you can add cooked,crumbled
bacon to corn, too.

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

Tex-Mex Meatballs
(add them to Hero rolls or eat
them over rice for a meal)

1 1/2 lb. ground beef
2 C. shredded Mexican cheese blend,
divided
1/2 C. panko bread crumbs
2 T. fresh chopped parsley, plus more
for garnish
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
1 large egg
1 tsp. ground cumin
kosher salt/black pepper, to taste
1 T. olive oil
1/2 large onion, chopped
1 (15 oz) can crushed tomatoes
2 T. chopped chipotle chiles in
adobo sauce

(Hero rolls or cooked rice to serve 4)
=
In medium bowl combine ground beef,
1 C. cheese, bread crumbs, parsley,
garlic, jalapeno, egg & cumin – season
with salt/pepper – mix until combined &
form into meatballs. In large skillet over
medium-high heat, heat oil. Add meatballs
in a single layer & sear 2 minute per side;
transfer to a plate. Add onion to skillet &
cook, stirring, 5 minutes, until soft. Stir in
crushed tomatoes & chipotle in adobo –
bring to boil. Reduce heat to medium-low
& return meatballs to skillet. Cover &
simmer about 10 minutes until meatballs
are cooked through. Top with remaining
1 C. cheese; cover & let melt – about 2
minutes. Garnish with parsley before
serving. Serves 4

(recipe: delish.com)
————————————

Chicken & Quinoa-stuffed Peppers

1 1/2 C. water
3/4 C. uncooked quinoa
1/2 tsp. ground thyme
2 1/2 tsp. kosher salt, divided
1 1/2 tsp. black pepper, divided
1 T. olive oil
2 (6 oz, ea) boneless, skinless
chicken breasts, chopped
2 T. minced garlic
2 C. spinach
1/2 C. cherry tomatoes, quartered
1/2 C. black olives, quartered
1/2 C. goat cheese
1/4 C. Parmesan cheese, grated
4 yellow bell peppers

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. In medium saucepan bring
water to boil; add quinoa, thyme,
1 1/2 tsp. salt & 3/4 tsp. pepper.
Cook quinoa, covered, over Low
heat about 15 minutes until water
is absorbed & quinoa is soft. Leave
covered & let sit 5 minutes. Remove
lid & fluff quinoa using a fork.
Add 1 T. oil to a saute pan over
medium heat & cook chopped chicken
10 minutes. Add garlic & cook 1 minute.
Stir in spinach, cherry tomatoes & olives
then add cooked quinoa. Stir in goad &
Parmesan cheeses – remove from heat
& set aside.
Cut each pepper in half vertically so
half the stem remains on each pepper
half. Scrape out seeds & stuff each
half with quinoa filling. Place peppers
on prepared baking sheet & bake
20 minutes.

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

Wild Rice Soup

1/3 C. uncooked wild rice
1 T. canola oil
1 quart water (4 C.)
1 medium onion, chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
1/2 C. butter
1/2 C. flour
3 C. chicken broth
2 C. Half & Half cram
1/2 tsp. dried rosemary, crushed
1 tsp. salt

In medium saucepan combine rice,
oil & water – bring to boil. Reduce
heat; cover & simmer 30 minutes.
In a Dutch oven, cook onion, celery
& carrot in butter until vegetables
are almost tender. Stir in flour until
blended; cook & stir 2 minutes. Slowly
stir in broth & undrained rice. Bring
to a boil; cook & stir 2 minutes until
slightly thickened. Reduce heat; stir
in Half & Half, rosemary & salt.
Simmer, uncovered, 20 minutes until
rice is tender. Serves 8 (about 2 qts)

(recipe: tasteofhome.com)
—————————-

Crockpot Mexican Party Dip
(best prepared in 3 qt. crockpot)

1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 C. Mexican-style shredded 4 cheese
(Kraft) divided
1 (15.5 oz) can black beans, drained/rinsed
1 (16 oz) jar thick & chunky salsa
2 green onions, sliced
1/4 C. chopped fresh cilantro
=
Tortilla chips, for dipping
=
Spray crockpot insides with nonstick
cooking spray.
In medium bowl mix cream cheese, sour
cream & 3/4 C. shredded cheese until
blended – spread on bottom of crockpot.
Top with beans & salsa. Cover & cook on
Low 3-4 hours. Top with onions, cilantro &
remaining cheese.

NOTE: Once dip is cooked, reduce heat to
Warm to keep dip warm & at a safe temp.
while serving.

Optional addition: add 1 T. finely chopped
fresh or jarred jalapeno peppers to cream
cheese mixture before spreading into
crockpot.

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

Crescent Cherry Cheesecake
Cobbler

1 (8 oz) tub crescent rolls
12 oz. (1 1/2 blocks) cream
cheese, softened
3/4 C. sugar, divided
1 tsp. vanilla
1 (21 oz) can cherry pie filling
1/4 C. (1/2 stick) unsalted butter,
melted

Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Unroll crescent
rolls & lay 4 in bottom of dish.
Cover bottom completely &
press to seal seams. In bowl
combine cream cheese &
1/2 C. sugar, using an elec.
mixer to blend until smooth.
Add in vanilla & mix well.
Spread mixture over rolls in
dish. Pour pie filling on top &
spread evenly. Top with
remaining dough, stretch it
out & seal seams as best
you can. Pour melted butter
on top & sprinkle 1/4 C. sugar
evenly over butter. Bake 35-45
minutes; top should be golden
brown.

(recipe: thecountrycook.net)

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

Tomorrow I have the great fun of going out
to lunch with two friends; we all went to
high school together and ‘used to’ get together
for lunch about every 3-4 months (until one
of us got really sick – for over a year!). She’s
doing great now and we’re going OUT! YAY!
Sometimes you don’t realize just how nice
it is to spend time with friends and share
how your lives are going (good or bad).
We’re all very close in age, all go to the same
church and have known each other for a good
50+ years so it ought to be lots of fun and laughs.

Hope you are having a GREAT week!

Hugs;

Pammie

BRrrrrrrrrrrr! COLD!

About 2 1/2 hours ago we suddenly lost power – and it just now came back on. My husband checked on his phone – it was a HUGE area affected – glad we’re slowly getting warm again! (I wouldn’t even want to imagine what being homeless would be like in these temperatures.) Yesterday it was in the low 20’s with HUGE winds – our youngest grandson’s birthday party was yesterday afternoon & I couldn’t get the car door open from the strength of the wind! It took me shoving and my husband pulling to get my car door open! He had a good party – lots of clothes & toys so he was happy.

==========

Creme Caramel Squares

1 1/2 C. graham cracker crumbs
1/3 C. butter, melted
1 (8 oz) pkg. cream cheese, softened
1/4 C. sugar
3 1/4 C. cold milk, divided
1 (8 oz) tub Cool Whip, thawed/
divided
1 (3.4 oz) pkg. vanilla instant pudding mix
1 (3.4 oz) pkg. butterscotch instant pudding mix
1/3 C. caramel ice cream topping

In a bowl mix graham crumbs & butter; press onto
bottom of 9 X 13″ baking dish – refrigerate while
preparing filling.

In large bowl using elec. mixer beat cream cheese,
sugar & 1/4 C. milk until blended. Gently stir in
1 C. Cool Whip – spread over crust.
Beat each flavor of pudding mix separately
with 1 1/2 C. remaining milk in separate bowl
using a whisk for 2 minutes. Pour pudding in
layers over cream cheese filling then top with
remaining Cool Whip – spread evenly then
refrigerate 4 hours. Drizzle top with caramel
topping just before serving. Serves 16

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

Crockpot Barley Sausage Soup

1 lb. ground Italian sausage
1 C. diced onion
1 tsp. garlic powder
1 tsp. dried basil
1 C. diced celery
1 C. diced carrot
1/2 C. uncooked pearl barley
5 C. chicken broth
1 T. tomato paste
1 (14 oz) can petite diced tomatoes (or
fire-roasted tomatoes for more flavor)
1 bay leaf
salt/pepper, to taste

In a pan over medium-high heat brown
sausage & saute onion. Drain & add to
crockpot. Add garlic powder, basil, celery,
carrot, barley, broth, tomato paste, tomatoes &
bay leaf to crockpot. Cover & cook on Low
4-6 hours until barley is cooked through.
Discard bay leaf; taste & adjust salt/pepper
to taste. Serves 6

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

Kielbasa/Peppers/Potato Hash

2 T. olive oil
1 T. unsalted butter
1 lb. potatoes, thinly sliced
into bite-sized pieces
salt/pepper, to taste
14 oz. turkey Kielbasa, cut
into 1/4″ rounds
1 onion, thinly sliced
1-2 bell peppers, chopped

In large skillet over medium-
high heat heat olive oil & butter-
add potatoes & season with salt/
pepper – cook until browned, 6-7
minutes. Flip potatoes over & cook
another 4-5 minutes until golden
brown. Remove from skillet using
a slotted spoon. (If skillet is looking
dry, add another T. olive oil). Add
kielbasa & cook 2-3 minutes on each
side until lightly browned. Add onions &
peppers, cook – stirring frequently, until
onions are soft & translucent & peppers
are tender. Season with salt/pepper. Stir
potatoes back into mixture & cook 1-2
minutes – check salt/pepper & serve.
Serves 4

(recipe: momontimeout.com)
————————–

Hot Parmesan/Green Chile
Pepper Dip

2 T. panko bread crumbs
1/4 C. shredded Parmesan cheese,
divided
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1 C. Mexican-style shredded Four
Cheese with a touch of Phil. (Kraft)
1 (4 oz) can chopped green chiles,
undrained

Preheat oven 350 degrees F.
Combine bread crumbs & 1 T.
Parmesan cheese in a bowl. Mix
remaining Parmesan with remaining
ingredients in shallow ovenproof
dish until blended. Top with crumb
mixture. Bake 15 minutes until top
is golden brown & dip is hot &
bubbling around edges. Serves 20

(recipe: kraftrecipes.com)
————————–

Eggs Benedict Casserole
(overnight recipe)

12 oz. Canadian bacon, chopped
6 English muffins, split & cut
into 1-inch pieces
8 large eggs
2 C. milk
1 tsp. onion powder
1/4 tsp. paprika

Hollandaise Sauce:
4 large egg yolks
1/2 C. heavy whipping cream
2 T. lemon juice
1 tsp. Dijon mustard
1/2 C. butter, melted

Spray a 3 quart (OR) 9 X 13″
baking dish with nonstick
cooking spray. Place half of
Canadian bacon in pan; top
with English muffins &
remaining bacon. In large bowl
whisk eggs, milk & onion powder;
pour over top. Refrigerate,
covered, overnight
=
Preheat oven 375 degrees F.
Remove casserole from fridge while
oven heats. Sprinkle top with paprika.
Bake, covered, 35 minutes. Uncover,
bake 10-15 minutes longer or until
a knife inserted into center comes
out clean.

In top of a double boiler or metal
bowl over simmering water – whisk
egg yolks, cream, lemon juice &
mustard until blended; cook until
mixture is just thick enough to coat
a metal spoon & temperature reaches
160 degrees F., whisking constantly.
Reduce heat to very low. Very slowly
drizzle in warm melted butter,
whisking constantly. Serve immediately
with casserole
Serves 12 (1 2/3 C. sauce)

(recipe: tasteofhome.com)
——————————-

Chilly-day Chicken Pot Pie

2 (9 inch, ea) pie crusts
1/4 C. margarine
1/4 C. flour
1/4 tsp. poultry seasoning
1/8 tsp. black pepper
1 C. chicken broth
2/3 C. milk
2 C. cooked, cubed chicken
2 C. frozen mixed vegetables,
thawed

Preheat oven 400 degrees F.
Place one crust in an ungreased 9″
pie plate. In a saucepan melt
margarine over medium heat; stir
in flour, seasoning & pepper – cook
until mixture is smooth & bubbly.
Gradually add broth & milk; bring
to a boil. Reduce heat & simmer,
stirring constantly, until  mixture
thickens. Stir in chicken & veggies;
cook until heated through – pour
into pie crust in pan. Place second
crust over filling; crimp edges &
cut vents in top. Bake 20-30
minutes until golden. Serves 4

(recipe: gooseberrypatch.com)
——————————–
Buttermilk Cornbread

1 C. butter, melted
1 1/3 C. sugar
4 eggs
2 C. buttermilk*
1 tsp. baking soda
2 C. flour
2 C. cornmeal
1 tsp. salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl add melted butter &
sugar – mix to combine. Add eggs &
beat until smooth & a bit frothy.
Dissolve the baking soda into the
buttermilk & allow to dissolve –
pour into bowl with eggs, etc. &
beat until combined. In a separate
bowl combine flour, cornmeal &
salt – add dry ingredients to wet &
stir to combine – make sure to not
over mix. Pour batter into prepared
pan & bake 25-30 minutes until a
toothpick inserted into center comes
out clean. Cool about 10 minutes then
cut into squares & serve.
Makes about 16 servings.

*If you don’t have buttermilk, you can
add 1 T. lemon juice or vinegar to a 3-
Cup measuring cup & pour milk into
cup to measure 2 Cups. Stir with a
fork & allow to set 5 minutes –
now you have buttermilk!

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

S’Mores Dump Cake

2 (4 oz ea) pkgs. semi-sweet chocolate,
chopped
2 C. milk, divided
1 C. sugar
3 eggs
4 C. miniature marshmallows, divided
1 C. dry chocolate cake mix (from a
2-layer size box)
1 1/2 C. graham cracker crumbs
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Microwave
chopped chocolate & 1 C. milk on
High 2 1/2 minutes; stir until chocolate
is completely melted & mixture is well
blended. Add sugar, eggs, & remaining
milk – mix well & pour into prepared
dish. Cover top with 3 C. marshmallows.
Sprinkle top with dry cake mix & graham
cracker crumbs – drizzle top with melted
butter. Bake 35-40 minutes until center
is almost set. Immediately top cake with
remaining marshmallows & cool
completely. Serves 16

(recipe: kraftrecipes.com)

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

All is well here – everyone is in good health (YAY!).
We’re supposed to be getting 2-4 inches of snow
Tuesday – Weds. . . . oh, joy. . . wonder if we’ll be
having my special needs group Weds. evening.
If not, that would make FIVE WEEKS we’ve missed!
We’ll see . . .

Hope you are nice & warm;

Hugs;

Pammie

and here we are at Thursday again!

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

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

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

===========

Easy Coconut Pie

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

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

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

(recipe: bakemidnite.com)
——————————–

Spinach Dip Crescent Bites
(appetizers)

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

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

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

Crockpot Brown Sugar Meatloaf

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

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

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

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

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

Crockpot Chicken Alfredo Tortellini
Soup

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

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

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

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

Nacho ‘Taters’ (appetizers)

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

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

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

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

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

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

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

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

Hope you have a GREAT SUNNY Day!

Hugs;

Pammie

Relaxing on a Tuesday

Our weather has improved some (if you don’t look at the temperatures, that is) – it’s a bright, sunny CLEAR day out there! We had a BIG snowfall Sunday night  to Monday leaving our driveway almost impassable but then our neighbor’s new plow guy just happened to be out there plowing when middle son left to go to work. Plow guy asked if it was OK for him to plow directly around our semi-circle (instead of backing up numerous times) – son said “Sure!” so now our drive is really CLEAR of snow! YAY! Tonight is my knit group’s Yarn Swap and I’m thankful I didn’t have to babysit today; that said, I’ve been ‘lounging around’ by crocheting a border on a baby blanket for a friend who’s shower is in March. (It’s the last ‘multiple pinks’ blanket I knit – I have several blues & pinks baby blankets and once I found out she’s having a girl, decided that was the blanket to give her. Only one problem – it wasn’t very long so I decided to put a white crocheted border on it – and now a kind of scalloped fancy trim to boot. It looks really nice AND it’s bigger! Score! Still plan on knitting a hat & booties, perhaps a few head bands for her as well.

Just got my special needs group’s newsletter sent to the church for printing (YAY!) Tomorrow’s weather sounds really nasty: starting around 11 a.m.: snow/rain/freezing rain/then more rain before 4 pm, winds up to 24 mph. Not sure, yet, if we’re going to cancel my special needs group. I have Library Knit group 10-12 p.m., babysitting 2 – around 4, then special needs 7-8:15 p.m. so I’m taking my special needs group’s paperwork with me when I babysit JUST IN CASE I have to call everyone to cancel – ah, the FUN of a Michigan winter!

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

Blueberry Fluff

12 oz. fresh blueberries, divided

2 T. sugar

1 T. cornstarch

3 T. water

3 C. Cool Whip (1 tub, thawed)

3 C. mini marshmallows

1/2 C. sliced almonds

In small bowl mix cornstarch & water.

Add blueberries, sugar & cornstarch

mixture to a small saucepan over

medium heat. Cook about 20 minutes

until sugar dissolves & blueberries

soften. Smash berries using a potato

masher to create a sauce (leaving

some big pieces). Set aside to cool

to room temp. In large bowl stir

Cool Whip, marshmallows, almonds,

remaining 6 oz. blueberries & sauce –

mix until combined. Serve in

individual bowls or cups & top with

extra berries & almonds, if desired.

Serves 8

 

NOTE: This can be made up ahead

up to 6 hours of serving time. Store

in airtight container in fridge.

 

(recipe: realhousemoms.com)

 


Creamy Tuscan Tortellini Soup

5 mild Italian sausages, grilled/or
cooked – cool then slice
2-3 T. olive oil
1 small onion, diced
2-3 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. black pepper
1 T. Italian seasoning
2 (15 oz, ea) cans white beans,
UNdrained or rinsed
1 (15 oz) can fire-roasted diced
tomatoes with garlic
1 (32 oz) carton chicken stock
1 (20 oz) pkg. refrigerated cheese
tortellini
1/2 C. heavy cream (or milk)
5 oz. fresh spinach (optional)

grated Parmesan cheese – garnish

In large pot over medium heat-
heat oil; add onion & cook, stirring,
about 5 minutes. Add minced garlic &
cook 1 minute – season with salt/pepper
& Ital. seasoning. Stir in white beans,
diced tomatoes & chicken stock – bring
to gentle boil. Add tortellini & sliced
sausages. Reduce heat to medium-low;
simmer 18-20 minutes until tortellini is
cooked. Stir in heavy cream – cook 5
more minutes. Stir in spinach (if using)
& cook 2-3 minutes until spinach wilts.
Taste for seasonings, if necessary.
Serve with freshly grated Parmesan cheese.
Serves 12

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

5 Ingredient Bacon-wrapped Cream
Cheese Chicken

1 lb. boneless skinless chicken breasts cut
into 4 (4 oz ea) pieces (pound to about
1/4″ thick)
4 T. cream cheese
1/4 C. Pepper Jack cheese, shredded
2 T. chopped green onion
4-8 pieces bacon

Preheat oven 375 degrees F.
In a bowl mix cream cheese, chopped
green onion & Pepper Jack cheese –
place 1/4th of this mixture in middle
of each piece of chicken. Starting at
long side, roll chicken up, keeping
chicken mixture in middle. Wrap 1-2
slices bacon around chicken & secure
with a toothpick (if needed). Place
pieces on a rimmed baking sheet &
bake 30 minutes. Place chicken under
broiler about 5 minutes to fully brown
& crisp bacon. Turn each breast over &
broil another 3 minutes on other side
to crisp up bottom side. Serve immediately.
Serves 4

(recipe: praycookblog.com)
——————————–
Baked Crab Rangoon

1/8 tsp. garlic salt
1/8 tsp. Worcestershire sauce
1 small green onion
4 oz. imitation crab
3 oz. cream cheese, softened
14 wonton wrappers

Preheat oven 425 degrees F.
In a bowl cut up the crab &
mix with garlic salt, Worc. sauce,
green onion & cream cheese.
Place wonton wrappers into
muffin cups & spoon mixture
into wrappers. Bake 8-10
minutes until golden brown.
Makes 14

(recipe: FB – Linda’s Kitchen)
———————————

Chicken Bombs (appetizers)
GRILL or OVEN methods

5 boneless skinless chicken breasts
(makes 10 bombs)
5 jalapeno peppers, sliced in half, seeded
20 slices bacon
4 oz. cream cheese, softened
1 C. Colby Jack cheese, shredded
1 C. Barbecue sauce
=
Preheat GRILL 350 degrees F.
(if using oven: preheat 375 degrees F.)

Slice chicken breasts in half (like a hamburger
bun); place between 2 sheets waxed paper &
lightly pound until 1/4″ thick – season with salt/
pepper. In a bowl mix both cheeses together &
spoon about 1 T. into each pepper half. Place
pepper (cheese sides down)on top of chicken
breasts & wrap up (as best you can). Wrap each
chicken breast completely with 2 slices bacon.
Start at one end & wrap half the breast; finish
second half with another slice of bacon.

Grill:
Place chicken on preheated grill over indirect
heat for 30 minutes until chicken is done. Turn
every 5 minutes & baste with BBQ sauce each
time you turn it.

Oven:
(SEE NOTE:)
Place chicken on a sprayed rimmed cookie sheet &
bake 30 minutes until chicken is done. Baste a few
times with BBQ sauce & finish under broiler to set
the BBQ sauce.
NOTE:  Poster suggests a 400 degrees F. oven and
NO BBQ sauce for first 20 minutes, turning once to
cook bacon. Reduce oven heat to 375, change pans
to loosen some of the bacon fat (if you don’t have
a broiler pan). Cover in BBQ sauce & finish baking.
Makes 10 ‘bombs’

(recipe: yummly.com)
————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

(recipe: lovebakesgoodcakes.com)
——————————

Buttery Onion Soup

2 C. thinly sliced onions
1/2 C. butter, cubed
1/4 C. flour
2 C. chicken broth
2 C. milk
1/2 to 2 C. shredded mozzarella
cheese
salt/black pepper – to taste

croutons, optional
=
In large saucepan cook onions in
butter over Low heat until tender &
transparent, about 20 minutes.
Stir in flour. Gradually add broth &
milk; cook & stir over medium heat
until bubbly. Cook & stir 1 minute
longer; reduce heat to Low. Add
cheese & stir constantly until
melted (do not boil). Season
with salt/pepper. Serve with
croutons, if desired. Serves 6

(recipe: tasteofhome.com)
—————————–

I’ve made these before – they’re YUMMY!

Potato Chip Cookies

2 C. (4 sticks) butter, softened
1 C. sugar
3 1/4 C. flour
1 tsp. vanilla
1 1/2 C. coarsely crushed potato
chips

Preheat oven 300 degrees F.
In large bowl cream butter & sugar.
Slowly add flour & vanilla until well
blended – stir in potato chips & mix
well. Drop by rounded teaspoons
2 inches apart on ungreased cookie
sheets. Using a fork, flatten each
cookie. Bake 20-22 minutes until
light golden around edges. Let
stand 5 minutes then remove to
a wire rack to cool completely.
Makes 48 (4 dozen)

NOTE: After cooling you can sprinkle
tops of cookies with powdered sugar
or drizzle with melted chocolate.

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

Hope you have a GREAT Day!

Hugs;

Pammie