grammiepammie posted: " Well, our snow is 'staying' - about an inch on the ground and temperatures in the high 20's to mid 30's. It's a rather overcast day out there but we managed to get our grocery shopping done early; not a lot to buy - mostly needed MILK! How are you do"
Well, our snow is 'staying' - about an inch on the ground and temperatures in the high 20's to mid 30's. It's a rather overcast day out there but we managed to get our grocery shopping done early; not a lot to buy - mostly needed MILK! How are you doing on leftovers? I 'thought' we had more in the fridge only to discover husband wiped out the last of the mashed potatoes - only things left are a few slices of smoked turkey, a few dollops of sweet potato casserole and maybe 2 cups wild rice casserole. I put a small ham in the oven yesterday (hoping to have it with the leftovers) - looks like I'll be scrounging up some 'sides' to go with the ham tonight!
Apple Cinnamon Poke Cake
1 (21 oz) can apple pie filling 1 (15.25 oz) pkg. white cake mix - plus ingredients to prepare batter 1 1/2 C. apple jelly 3/4 tsp. cinnamon, divided 1/4 tsp. ground nutmeg 1 (8 oz) tub Cool Whip, thawed = Preheat oven 350 degrees F. Spray a 9 X 13" baking dish with nonstick cooking spray.
Remove apples from filling - dice them then stir into prepared cake batter. Reserve pie filling 'goo' for later use. Pour batter into prepared baking dish.
Bake 30-35 minutes until a toothpick inserted into center comes out clean. Cool slightly. Using the end of a wooden spoon, poke holes about 1 inch apart all over top of cake.
In a medium bowl combine reserved pie filling 'goo', apple jelly, 1/2 tsp. cinnamon & nutmeg - mix well & pour into holes in top of cake, spreading over top of cake.
In another medium bowl combine Cool Whip & remaining 1/4 tsp. cinnamon - mix well & spread mixture evenly over top of cake. Refrigerate 3 hours or until ready to serve. Serves 15
Fried Olives (stuffed with sausage & Parm. cheese)
1 (3 oz) link hot Italian sausage, casing removed 1/4 C. plus 2 T. grated Parmesan cheese 1 T. chopped fresh parsley 20 large pitted green olives 3/4 C. breadcrumbs 1 C. flour 2 large eggs, lightly beaten - vegetable oil for frying = In a bowl mix sausage with 2 T. Parmesan & parsley.
Cut olives open (do not fully cut in half); stuff with sausage mixture & press closed (it's OK if olives don't close completely).
In a pie plate, whisk eggs.
In another bowl mix breadcrumbs with remaining 1/4 C. Parmesan. Dredge olives in flour, dip in beaten eggs then dredge in breadcrumb mixture.
In a large, deep saucepan/pot heat oil to 350 degrees F. Working in batches, deep-fry olives 4 minutes until golden. Drain on paper towels. Serves 6-8
(recipe: foodnetwork.com) --------------------------------- Marry Me Chicken
2 T. olive oil 1 C. fresh mushrooms, sliced 6 chicken thighs, bone-in/skin on salt/black pepper 3 cloves garlic, minced 1 tsp. thyme leaves 1 tsp. crushed red pepper flakes 3/4 C. chicken broth 1/2 C. heavy cream 1/2 C. sundried tomatoes, chopped 2 tsp. capers 1/2 C. fresh grated Parmesan cheese 1 C. fresh baby spinach leaves 1/4 C. basil, cut into ribbons = Preheat oven 375 degrees F. In large oven-safe skillet, heat oil over medium-high heat. Add mushrooms - cook, stirring, until mushrooms are tender & brown & liquid is cooked off - about 5 minutes. Remove mushrooms to a plate. Season chicken with salt/ pepper on both sides & add to skillet, skin sides down. Sear until golden on both sides, about 4 minutes per side. Remove chicken to a plate.
Drain or wipe out any excess fat from skillet. Add garlic, thyme & red pepper flakes - cook 1 minute. Reduce heat to medium - stir in broth, cream, sun- dried tomatoes, mushrooms, capers & Parmesan cheese - bring to a simmer. Return chicken to skillet, skin sides up. Transfer skillet to oven.
Bake 15-20 minutes until internal temperature reaches 165 degrees F. on thermometer. Remove skillet from oven & stir in spinach until wilted. Garnish with basil & serve. Serves 4
NOTE: when searing chicken pieces, leave enough space around each piece so that they brown instead of steam (if your skillet isn't large enough, brown in 2 batches).
4 large russet potatoes, peeled/diced into 1 inch pieces 1 medium onion, diced 2 large carrots, peeled/diced 1 stalk celery, diced 1 lb. cooked/diced ham 2 tsp. fresh parsley, chopped 1/2 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. black pepper 4 C. chicken broth 1 C. heavy whipping cream (you can use milk - soup will not be as creamy but will reduce calories) 2 T. cornstarch 1/2 C. sour cream = Place all ingredients (except: sour cream, cornstarch, heavy whipping cream) into crockpot. Cover & cook on Low 6-7 hours (or High 3 - 3 1/2 hours) until potatoes are tp the tenderness you desire.
In a medium bowl stir cornstarch into heavy whipping cream. Mix in sour cream then add to crockpot. Cover & cook on Low 30 minutes (or High 15 minutes) until soup has thickened. Serves 6
Refrigerate leftovers in an air tight container up to 5-7 days.
4 frozen chicken breasts 1 tsp. dried minced onion 1/2 tsp. poultry seasoning salt/black pepper, to taste 2 (10 oz, ea) cans cream of chicken soup 3-4 russet potatoes, diced (if large just use 3) 2 C. frozen peas & carrots 1/2 C. heavy cream = 1 can biscuits (for serving - frozen or homemade, prepared) = Place frozen chicken breasts in bottom of crockpot. Season with dried onion, poultry seasoning & salt/pepper. Pour both cans of soup over chicken - top with diced potatoes. Cover & cook on Low 6 hours.
Using 2 forks, shred chicken/turkey (or take it out & dice it) then place back in crockpot. Stir in frozen peas & carrots; add heavy cream & stir. Cover & cook 20-30 minutes.
NOTE: biscuits can be place in bottom of an individual serving dish then pot pie mixture spooned over top (OR) place prepared biscuits on top of pot pie mixture in an individual serving dish. Serves 6
2 pkgs. Oreo cookies 1 (8 oz) pkg. cream cheese, room temp. 1 pkg. semi-sweet chocolate chips 1/2 pkg. white chocolate chips 3 T. oil = Line a baking sheet with parchment paper.
Using a food processor (or blender) pulse cookies until sand-like consistency.
In a separate bowl combine cookie crumbs with cream cheese. Once combined, roll into 1-inch balls & place on prepared baking sheet. Refrigerate 20-30 minutes.
In a microwave-safe dish, melt semi-sweet choc chips with 2 T. oil 2 minutes, stirring every 30 seconds until completely melted.
Dip each truffle into melted chocolate & place back on baking sheet. Refrigerate 15-20 minutes until chocolate sets.
In another microwave-safe dish, melt white choc. chips with 1 T. oil - drizzle over each truffle. Refrigerate to set (or can be eaten now). Makes 28-32 truffles
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