CARAMEL PECAN ROLLS

1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls with icing

2 Tablespoons butter

1 cup chopped pecans

¼ cup packed brown sugar

4 teaspoons water


DIRECTIONS

Bake cinnamon rolls as directed on package.

To caramelize pecans, melt butter in 10-inch skillet over medium heat; add pecans. Cook, stirring constantly, 1 minute or until butter just starts to brown. Pecans can burn easily, so don't walk away from the stove. Add brown sugar and water. Cook, stirring constantly, until the brown sugar melts and bubbles, about 2 minutes. Spoon over buns while they are hot out of the oven.
Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

Honey Walnut Cream Cheese Spread

This year, I made an assortment of quick breads for the family when we met for the holidays... banana, pumpkin, and cranberry nut. I've always liked the flavored cream cheeses at Panara's and Bruegger's and I found this recipe on the internet. I mixed up a batch to give with the breads.

Honey Walnut Cream Cheese Spread

8 oz. cream cheese, softened
2 Tablespoons honey
2 Tablespoons brown sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1 ounce crushed walnuts
Put all ingredients in a bowl, blend with hand mixer.

EAT UNTIL GONE !

PS. it was every bit as good as the name brands, maybe better !
 Will keep in the fridge for two weeks in a rubbermaid - type container.

~ Pumpkin Dessert Squares ~

Pumpkin Dessert Squares

Preparation Time: 15mins

Cooking Time: 40 mins

Serves: 8-12

Ingredients:

CRUST:

1 box yellow cake mix (reserve 1 cup)

1/2 cup butter, melted

1 egg, slightly beaten

FILLING:

2 cups canned pumpkin

1/2 cup brown sugar

2 eggs

2-1/2 tsp. pumpkin pie spice

2/3 cup milk

TOPPING:

1/4 cup white sugar

1 cup reserved cake mix

1 tsp. cinnamon

1/4 cup butter, melted

Preparation: Thoroughly mix crust ingredients and press into 9x13 baking pan.

Mix filling ingredients and put on top of crust.

Mix topping and spread over filling.

Bake at 350° 40-50 minutes or until knife inserted into center comes out clean. Cut into squares. Serve warm or cool. Garnish with whipped cream if desired.

After it cooled, I cut it into small squares, and put it in cupcake papers.

Today I'll be taking this to work for a little pre-taste of Thanksgiving !

~ Cherry squares ~

I have absolutely no luck with electric mixers.

Seems like I no sooner buy one, and it goes up in smoke !

Recently I found an old-fashioned egg beater that's heavy duty stainless steel for $1.00.

Yes, that's one dollar.

I used it today to make Cherry squares.

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
4 eggs , beaten
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon juice
21 ounces cherry pie filling (lemon, pineapple etc. can be used)

Heat oven to 350 degrees F.
Lightly grease a 15 x 10 x 1-inch jellyroll pan or a deep cookie sheet.


Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Gradually add flour, beating well. Stir in flavorings. Pour the batter into prepared pan, spreading evenly.Lightly cut through the batter with a small knife to mark off 18 to 24 squares (your choice).

Spoon about 1 tablespoon pie filling in center of each square.

Bake for 45 minutes or until lightly browned on edges. (the batter will puff up around filling while baking).

Cool cake in pan 10 minutes. Sprinkle lightly with powered sugar.

I like to use this shaker from pampered chef. Cut into squares, and remove from pan.

Yields 18 to 24 servings.

My co-workers are always asking when I'm going to bake again. When they see me coming with a container, they start to circle...then they dive in...and within 10 minutes...

nothing is left but the crumbs.

Since I'll be working on Easter....

I decided to make my holiday dinner today. I usually make ham and potato salad for Easter, but I've been hungry for macaroni salad, so I made it instead.
I'm picky about my recipe, there are so many versions out there.

Here’s the recipe I used. It’s not exactly there, but it’s close:

4 cups cooked elbow macaroni

4 hard-boiled eggs,chopped

2 stalks celery, chopped

1 green bell pepper, chopped

1 large onion, chopped

Dressing:

1 cup mayonnaise
1/4 cup white vinegar
1/2 cup sugar
2 and 1/2 tablespoons prepared yellow mustard
1/2 teaspoon black pepper
1and 1/2 teaspoon salt
Mix together and chill for at least 4 hours before serving, but preferably overnight.

Hint ***

I used my dough blender from Pampered chef to chopped my eggs, and it worked really well !

And I made a batch of Lemon Squares for dessert!

MMMM....GOOD !

     Keeping with tradition, here in Western Pennsylvania, I made pork and sauerkraut for dinner on January 1st. Eating sauerkraut on New Years is supposed to bring good luck in the new year. So I went on-line to find a recipe that would be different than the usual...and I found it!...at http://www.hillbillyhousewife.com/
I think this was the best pork roast I have ever eaten. I even sent her an e-mail and told her so!
Here's the recipe:
Sauerkraut Pork Roast
1 pork shoulder roast  - 4 to 6 pounds
2 - 15 ounce cans of sauerkraut
2 onions, sliced
1 tablespoon ground cinnamon (yes, tablespoon)
1 tablespoon caraway seed (optional)
1 cup brown sugar
1 cup apple juice - or 1/2 cup each water and applesauce
You need a crockpot or slow cooker to prepare this recipe.

Place the pork roast in the crockpot or cooker. Add the sauerkraut on top, and then the sliced onions.
Sprinkle the cinnamon and caraway seeds over the top of the onion. Scatter the brown sugar over this, and then pour in the apple juice. Cover and cook on high for 4 hours or low for 7 to 8. Serve with mashed potatoes and steamed carrots.

This is the recipe I'll be using every year from now on.
Suzy

~ Odds and Ends ~

Taco Casserole

1lb ground beef
1 medium onion,chopped
1 envelope taco seasoning mix
16 oz tomato sauce
16 oz whole kernel corn
2 cups shredded Cheddar
2 cups Original Bisquick®
1 cup milk
2 eggs
Sour cream, chopped tomato and shredded lettuce, if desired.

Heat oven to 325ºF.
Grease rectangular pan, 13x9x2 inches.
Cook ground beef and onion in 10-inch skillet, stirring frequently,
until beef is brown; drain.
Stir in dry seasoning mix, tomato sauce and corn.
Spoon into pan; sprinkle with cheese.
Mix Bisquick, milk and eggs
until smooth. Pour over beef mixture.
Bake about 35 minutes or until
knife inserted in center comes out clean.
Cool 10 minutes before cutting.
Serve with remaining ingredients and salsa on the side!

"The love of God is like the Amazon river flowing down to water one daisy." ~~Unknown

Take too many pictures, laugh too much, and love like you've never been hurt because every sixty seconds you spend upset is a minute of happiness you'll never get back.
***

Coincidence is God's way of remaining anonymous.

A pinch of this ~ a dash of that...

Here's one of those recipes that you come up with when you have to think of "something different to do with chicken"....

~Suzy's Bruschetta Chicken~

Boneless chicken tenderloins,

browned and cooked thoroughly in a little olive oil.
¼ cup onion, finely chopped
2 Tablespoons butter
1 Tablespoon minced garlic
1 and ½ cups of chicken broth
4 or 5 cups of leftover cooked spaghetti
½ jar of sun-dried tomato bruschetta
½ cup crumbly feta cheese

Brown chicken in large non-stick skillet. Chop into bite-size pieces. Add chopped onion and broth. Simmer covered on low for 10 minutes, then add butter. When the butter has melted, add cooked spaghetti.

Top the spaghetti with spoonfuls of the bruschetta. Let everything heat through and then top with feta cheese.
Just before serving, toss everything together with tongs and serve.

This has turned out to be one of our favorites!

A pinch of this~a dash of that...

A few days after Christmas, I have a favorite recipe that I always make.
It's a great way to use up any leftover ham...

Ham and cabbage

Put the ham bone into a large soup pot. Fill the pot about half full with water. Heat the water to a rolling boil so that any ham left on the bone will cook off. Add half of a medium onion, chopped.

Boil for 45 minutes to an hour.Remove the bone and pull off any remaining ham with a fork. Discard the bone and put remaining ham back into the pot.

Add about 6 quartered potatoes. I used red ones because that's what I had on hand. Cook until potatoes are tender, then add half a head of cabbage, chopped in large pieces, and a bag of frozen green beans.
Hubby likes a thicker broth so I sprinkle in some instant mashed potatoes. (great as a thickener for soups and stews).
Make sure you make enough for leftovers because it's always better the second day after the flavors mingle!...Enjoy!

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Sometimes the majority only means that all the fools are on the same side.

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Be yourself...everyone else is taken!

Reindeer cookies...

I made these cute little reindeer cookies to take to work.They were easy to make and would be a great baking project to do with kids!

What you need:

1 roll of pre-made cookie dough

small pretzel rings

M&Ms candies

baking sheet

directions:

preheat oven to 350*. Open cookie dough. Cut slices 1/4 inch thick. Pinch dough to form a "v" shape. Place pretzel on each side of his head. Add a red M&M for his nose and 2 brown M&Ms for his eyes.

That's it!!

Bake for 10 minutes or lightly browned around the edges.

These would be great christmas party favors or cute to leave for Santa with milk!

umm....chocolate...

Last week I made my Christmas goodies, chocolate-covered pretzels and Oreos. They are so simple to make. Just purchase a bag of chocolate wafers from your local craft store. Then pour half of the bag into a small, deep bowl. Microwave for 1 minute. Remove and stir. Then microwave for 30 seconds and stir again. Now the wafers should be melted and smooth. Dip a pretzel rod in the chocolate while holding the other end vertically. Spoon the chocolate onto the rod, leaving 3 inches bare. Lay on wax paper to set. No need to refrigerate.

Then melt a cup of white wafers in a cup. When melted, spoon into a plastic sandwich bag. Twist the top shut and cut the very tip of the corner off of the bag to drizzle onto pretzels.

Then repeat using Oreos.

When I finished, I made up these gift baskets. One for my hairdresser, who keeps me trimmed, one for my chiropractor who keeps everything in place and one for my boss that's a pleasure to work for!

Cross a few more tasks off my list...

~ Odds and Ends ~

Rake leaves for 60 minutes and you'll burn approximately 281 calories!

My Mom makes a great Pineapple Rhubarb jam !

Here's her recipe:

5 cups rhubarb, chopped

3 1/2 cups sugar

1- large can crushed pineapple

1-3 oz. box strawberry jello

Mix all ingredients in large pot. Cook until rhubarb is soft. Keep stirring mixture. Remove from heat and add box of uncooked strawberry jello.

Mix well and pour into scalded jars.

Yield: 7 small jars. ~ keep refrigerated.

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Here's my favorite recipe for chicken from a local restaurant chain:

Max & Irma's Tuscan Chicken

4 fresh Chicken breasts, boneless and skinless

4 Tablespoons olive oil

8 oz. medium mushrooms, quartered

1 (8 oz. can) artichokes, drained and quartered

4 oz. onion, cut into thin strips

4 teaspoons fresh garlic, chopped

2 teaspoons Italian seasoning

3 teaspoons black pepper

2 teaspoons salt

1 cup white wine or chicken broth

12 oz. roma tomatoes, quartered lengthwise

2 oz. butter, cut into small pieces

In a small bowl, combine chicken breasts, 2 tablespoons olive oil and 1 teaspoon of black pepper. Stir to coat chicken.

Wash and quarter mushrooms.

Cut onions into strips. Chop garlic and cut tomatoes. Drain artichokes and measure out other ingredients.

Place chicken in broiler or on grill and cook for 3 to 5 minutes.

While chicken is cooking, prepare the topping for chicken in a large saute pan.

Heat 2 tablespoons of olive oil until it is hot and add onion and garlic and saute until softened. Add the mushrooms and artichokes and 2 teaspoons of pepper, Italian seasoning and salt.

Continue cooking for 2 or 3 minutes. Turn the chicken over to continue cooking. Add your white wine (or broth) to the mushrooms and artichokes and cook to reduce to 1/2 volume.

Toss in tomatoes and heat until just warm. Just before serving, add the butter just until melted.

Place the chicken breasts on a platter and top with the tuscan vegetables from pan. Serve immediately and enjoy!

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" Old people shouldn't eat health foods; they need all the preservatives they can get "

Robert Orben

~ Tasty Thursday ~

Today, for the first time, I'm taking part in " Tasty Thursday " over at the Pumpkin patch. The theme for today is beverage recipes.....

Blackberry Breeze
1/4 Cup frozen unsweetened blackberries
1/4 Cup fat-free blackberry yogurt
1/2 Teaspoon cinnamon
Sugar substitute equivalent to 2 teaspoons sugar
3/4 Cup water
1 Cup ice cubes

In a blender, combine the frozen blackberries, yogurt, cinnamon, sugar substitute, and water. Blend for 30 seconds, until smooth.
Add the ice cubes and blend for 30 seconds more, until thick. Serves 2.
If blackberry yogurt is unavailable, use a fat-free mixed berry yogurt.
Per Serving: 31 calories, 6 g net carbs.

For more tasty recipes, click here.

~ Skinny recipes ~

Stuffed Cabbage Casserole


1 lg. onion, chopped

2#lean ground beef

1/2 cup brown rice (cooked)

1 large head cabbage, chopped

2 cups tomato soup

1/4 cup vinegar

1/8 cup splenda (or less)


Brown the meat. drain any fat. Add salt, pepper, onion and rice. Spray a 13 x 9 dish with Pam. Spread half of the cabbage in the dish. Top with meat mixture. Spread the remaining cabbage over the meat and flatten. Mix soup, vinegar and splenda and 3/4 cup of water. Pour over casserole. Cover with foil and bake 1 and 1/2 hours @ 350 degrees. Serves eight.


This is an old W.W. recipe. It is also acceptable for Southbeach - phase 2.

Not on a diet? You can use sugar in place of the splenda.

This is really tasty, and no cabbage leaves to roll!!


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Spinach and Feta Stuffed Chicken


4 chicken breasts

1 box frozen chopped spinach (thawed and drained)

2 cloves garlic, minced

1/2 cup low fat mayo

1/2 cup low fat feta

4 strips turkey bacon

Cut a pocket in four chicken breasts.

Mix together the spinach, garlic, mayo and feta.

Stuff chicken with mixture and place in shallow baking dish.

Place a slice of turkey bacon on each piece of chicken and bake @375 for one hour.


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Delicious but Dangerous...
Can you believe that a Chili's Awesome Blossom contains 2,882 calories, 222 grams of fat & 191 carbs !!!

A Great Find...

First let me say that I 'm in no way connected to the company that makes this, but I just had to tell you about one of the best purchases I ever made! It's a little kitchen appliance called the "GT XPress 101 ".
I first saw this on an infomercial for $30.00 plus shipping. I was impressed with what I was seeing, but I asked myself "Does this thing really work???" Well soon after that we started selling them at Target, and again it caught my eye, but we were always sold out before I could get one. About a year later, I was in Linens and Things and I saw one on their reduced counter for $13.00! It was reduced because it was the display model ( never used) and didn't have the box...who cares about the box??...so I bought it.

There are so many things you can make with this gadget, from meats to desserts, but most of all, I like to use it to make my lunch with leftovers. It literally only takes a few tablespoons of this and that, wrapped in a flour tortilla and seal it with some cheese to make a wrap. You know, those leftovers that are not enough for a full serving but are just too tasty to throw away. It doesn't heat up the kitchen and it's portable. This is truly one of those small kitchen appliances that has earned valuable counter space!!!

For more great "Show and Tell" click over to Kelli's blog.

Mexican Fare....

Here are some "South of the Border" recipes that are fast and easy.

~Simple Black Bean Corn Salsa~

2 cans hunt's diced tomatoes (drained)
2 cans black beans (drained)
1 can yellow corn
1 large Bermuda (purple) onion diced
1 bunch cilantro chopped (not stems)
juice of 1 lime
1 jalapeno sliced thin
dash kosher salt
I small can tomato sauce
2 T. sugar

Drain beans, corn, tomatoes. Combine all ingredients,chill
over night.

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Taco Casserole

1lb ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
16 oz tomato sauce
16 oz whole kernel corn
2 cups shredded Cheddar
2 cups Original Bisquick®
1 cup milk
2 eggs
Sour cream, chopped tomato and shredded lettuce, if desired

Heat oven to 325ºF. Grease rectangular pan, 13x9x2 inches. Cook
ground beef
and onion in 10-inch skillet, stirring frequently, until beef is
brown; drain. Stir in dry seasoning mix, tomato sauce and corn.
Spoon into pan; sprinkle with cheese. Mix Bisquick, milk and eggs
until smooth. Pour over beef mixture. Bake about 35 minutes or until
knife inserted in center comes out clean. Cool 10 minutes before
cutting. Serve with remaining ingredients and salsa on the side!

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My mother's menu consisted of two choices: Take it or leave it.-- Buddy Hackett

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I'm in shape ... round's a shape isn't it?-- Author Unknown

A pinch of This ~ A Dash of That

~ Simple Pizza Soup ~

1/2 # cooked spicy sausage

4 tomatoes

carrots, green pepper and onions, chopped

1- 28 oz.can spaghetti sauce

1/2 tea. oregano

1/2 head cabbage, chopped finely

Add any of your favorite pizza topping combinations

Add one can mushrooms last 15 minutes.

Simmer all day. Drop some shredded cheese on top to melt into serving bowl.

Enjoy with some warm homemade bread!

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I've been told that a way to feel better is to finish things that I have started.Today I finished 2 bags of potato chips and a chocolate cake. I feel better already!!!! - Unknown

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"If life gives you a lemon, make lemonade. However — if life gives you a pickle, you might as well give up, because pickle-ade is disgusting." — Clifton J. Gray.

Have a great day!!!

Free Stuff....

Our 6 yr. old Grandson was sitting at Pappy's desk in our home office one day coloring, and when he was finished, he posted these notes .....

Now that I have your attention , I wanted to tell you about some free magazines that I receive in the mail. http://www.kraftfoods.com/ offers a magazine that is sent out 4 times a year. It has lots of recipes and cooking hints. Go to the site and click on " food and family " at the top of the page.

Also, go to www.verybestbaking.com/ and click the bottom right corner of the site page. (Nestle sites ). They offer several different magazines for kids, babies, diabetes etc.

Hope you'll enjoy them !

Pinch of This ~ Dash of That

Here are a couple of tasty recipes given to me by friends.I've tried both of them, and Hubby says they're keepers!

Kielbasa Vegetable Soup

3 lbs. kielbasa - cut in 1/4" slices,then cut into fourths.
1 lg. can veg - all (can substitute cut up frozen Italian vegetables)
2 cans diced tomatoes
1 qt.- 14 oz. bottle of v- 8 juice
1 head cabbage, cut small

In large pan with 2 qts. water, cook cut up kielbasa for 30 minutes.Then add drained mixed vegetables.
Add undrained tomatoes and juice.
Cook for 30 minutes more.
Add a few drops of hot sauce, if desired.
Add cut up cabbage and cook until cabbage is done.
This makes a large pot, and the leftovers are even more flavorful...Yummmm

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Mandarin Orange Salad

1/2 cup sliced almonds
3 T. sugar
1/2 head lettuce
1/2 head romaine lettuce
5 whole green onions, chopped
1 - 11oz. can mandarin oranges,drained

Dressing:
1/2 tea. salt
Dash of pepper
1/4 cup oil
1 Tab. chopped parsley
2 Tab. sugar
2 Tab. vinegar
1/4 tea.tabasco sauce

instructions:
In a small pan over medium heat, cook almonds, stirring constantly until almonds are coated and sugar dissolved. Watch almonds carefully, as they will burn easily. This takes about 15 minutes. Cool and store in an air - tight container.

Mix all dressing ingredients and chill.
Mix lettuce and onions. just before serving, add almonds and oranges. Toss with the dressing.
This recipe serves 6.

Peaches and Cream

Today, while I was watching the cooking show on our local Public Television channel, I got a recipe that sounds like the ideal "comfort food ". . . And it's so easy to make!

Peaches and Cream

1 large can of crushed pineapple, undrained
1 bag of frozen peaches
1 white cake mix
1/2 cup of raisins
1/2 cup pecans
1/2 cup brown sugar
1/2 cup butter,melted

Layer items in the order given in a 13 X 9 glass cake pan. Pour melted butter over top. Bake at 350 degrees for 1 hour. Serve warm with vanilla ice cream or cool whip.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Last week, my 6 yr. old grandson, Alex, was trying to teach his Pappy Jack how to play chess.
Pappy wasn't very interested in learning the game, so when he made a wrong move, Alex told him in a very serious tone, " Now, we've talked about this before ".

Hope you all have a very relaxing Sunday!!!