It is a drizzly (is that a word?) morning here in my part of the world. The wind is blowing, and there is a definite chill in the air. I am home today with my youngest. High fever. Sigh! Sure wish I was a doctor. It would save a lot of worry on my part when my children were sick. Well, then again, it probably wouldnt. Anyway, this is what is in my crock pot as I type.....

Crock Pot Pork Roast and Gravy

4 to 5 lbs. loin end roast
1 clove garlic, sliced
2 med. onions, sliced
1 bay leaf
c. hot water
2 tbsp. Worcestershire sauce

Rub roast with salt and pepper. make tiny slits in meat and insert slivers of garlic. In crock pot put 1 sliced onion on bottom. Add roast then remaining onion and other ingredients. Cover and cook 1 hour on high. Turn to low and cook 9 to 10 hours or until done.

GRAVY: Remove roast, onions, and bay leaf. In separate cup or bowl, blend 2 tablespoons cold water with 2 tablespoons cornstarch to form smooth paste. Set crockpot on high and pour in paste. Stir well and let come to a boil (10 to 15 minutes) until thickened.

Our Mother's Day dessert..an oldie but sure is a goodie.

Cherry Dump Cake

1 lg. can crushed pineapple
1 can cherry pie filling
1 pkg. yellow cake mix
1 c. pecans, chopped
2 sticks butter, melted

Dump pineapple, including juice, into a 9 x 13 inch pan. Spread evenly. Spread the cherry pie filling over the pineapple. Spread DRY cake mix evenly over all. Then sprinkle nuts over that. Pour melted butter over all. Bake 1 hour in 325 degree oven. Serve with whipped cream.

Cute huh?



Peanut Butter Mice

1 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup peanut halves
2 tablespoons green and red miniature M&M’s
4 teaspoon miniature semi-sweet chocolate chips
48 pieces red shoestring licorice cut 2 inches long

In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.
Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert 2 peanut halves in center of each ball for the ears. Add one M&M for the nose and 2 chocolate chips for the eyes.
Bake at 350 for 10 minutes or until set. Gently insert one licorice piece into each warm cookie for the tail. Let cool in pan for 4 minutes, then remove to wire racks to cool completely. Yield: 4 dozen

Tyna’s Irish Tea Cakes

1 cup salted butter
1/2 cup confectioner’s sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup strawberry jam
1/4 cup blackberry jam

Set aside 1/4 cup confectioner’s sugar }
preheat oven to 325.
Cream butter and sugar with an electric mixer. Add vanilla.
Beat in flour and salt till thoroughly combined. Roll dough into 1 inch balls and place 1 inch apart on lightly greased cookie sheet.
Using the second knuckle of your index finger, make a depression in the center of each ball.
Fill 1 dozen with 1 teaspoon each of strawberry jam, and 1 dozen with 1 teaspoon each of blackberry jam.
Bake 18 minutes or until golden brown. Remove from pan immediately to a cooling rack.
When completely cooled, dust lightly with confectioner’s sugar.
Yield: 2 dozen.

BLT PASTA SALAD

1 (7 ounce) package rotini pasta or other pastas, cooked and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise or salad dressing-->
1/4 cup lemon juice concentrate
2 teaspoons sugar
1 large tomato, seeded and chopped
1/4 cup green onion, sliced
2 teaspoons chicken flavor instant bouillon
4 cups lettuce, thinly sliced

Combine mayo, lemonjuice, sugar and bouillion for the dressing.
Combine all remaining ingredients.

CHICKEN PECAN SALAD ON PINEAPPLE RINGS

2 c. cubed cooked chicken
1 c. sliced celery
/2 c. roasted pecans
1/2 c. mayonnaise
2 tsp. lemon juice
Salt and pepper, to taste
4 fresh (or canned and drained) pineapple rings
Crisp salad greens

Combine chicken, celery, all but 2 tablespoons of the pecans, mayonnaise, and lemon juice. Sprinkle with salt and pepper. Place pineapple on salad greens and top with chicken salad and sprinkle with remaining pecans. Makes 4 servings.

Masala Chai

1-1/2 cups water
1 inch stick of cinnamon
8 cardomom pods
8 whole cloves
2/3 cup milk
6 tsp. sugar (or to taste)
3 teaspoons any unperfumed loose black tea

Put 1-1/2 cups water in saucepan. Add the cinnamon, cardomom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn ff the heat. After 2 minutes, strain the tea into two cups and serve immediately.

From Madhur Jaffrey's Indian Cooking, Barron's, New York, p. 196 (1983).

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Hot Spiced Cranberry Cider

2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
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Citrus Honey Green Tea

1 (2 inch) piece lemon zest, cut into thin slivers
2 teaspoons boiling water
2 teaspoons green tea powder
3/4 cup hot water
1/2 cup freshly squeezed grapefruit juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey

Put lemon zest into a large cup or mug. Cover with 2 teaspoons boiling water and let steep for about 3 minutes. Stir in the green tea powder and hot water. Add the grapefruit juice, lemon juice and honey. Mix well and serve.
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Chai Tea Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
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Ham and Rice Casserole

2 cups cooked rice
2 cups diced cooked ham
1 1/2 cups mixed vegetables, cooked, drained ( I use the broccoli, carrots and cauliflower mix but you can use any)
1 can (10 1/2 ounces) cream of mushroom soup
1/2 cup milk salt and pepper, to taste
1 cup soft bread crumbs, tossed with 2 tablespoons melted butter

Preheat oven to 325 degrees. Combine cooked rice, ham, vegetables, cream of mushroom soup, milk, and taste to add salt and pepper. Spray an 8-inch square baking dish or similar 1 1/2 to 2-quart casserole with cooking spray. Spoon rice and ham mixture into the casserole and spread. Top evenly with buttered bread crumbs. Bake at 325° for 30 minutes, or until hot and bubbly. Turn the broiler on for about 2 to 3 minutes to brown bread crumbs more, if desired. Serves 4 to 6. This recipe is a good way to use up leftover veggies. It is also good with some cheese sprinkled on the top.

Yummy Mushroom Onion Soup

2 cups fresh mushrooms
3 tablespoons margarine
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1 dash pepper
1/3 cup uncooked long grain rice
1 bay leaf
2 tablespoons chopped fresh parsley

Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. In a large saucepan, melt margarine; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth and pepper. Cook, stirring constantly, until mixture boils. Reduce heat. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender. Discard bay leaf. Sprinkle with parsley.

Southwestern Chicken Chili

5 large chicken breasts, chopped
2 cans kidney beans, drained
2 cans whole canned tomatoes
2 cans canned corn niblets
1 yellow onion, chopped
5 tablespoons chili powder

Put rinsed kidney beans on the bottom of the slow cooker. Next add Corn Niblets. Place 1/2 the Chili Powder on top of the corn and beans. Pile on the chicken slices. Pour in Tomatoes. Cover with remaining chili powder. Add the onion last as it is the softest thing in there. Cover and cook on High for 6 hours.

Easy Hoppin' John

4 slices bacon, diced
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (15.5-ounce) can black-eyed peas
3 cups hot cooked rice

In a medium saucepan, combine the bacon, onion, salt, and pepper over medium heat. Cook 10 to 12 minutes, or until bacon is crisp and onion is golden, stirring frequently. Reduce heat to low. Stir in black-eyed peas and rice; continue stirring mixture for 2 to 3 minutes, or until heated through. Serves 4.

Serve with some steamed greens, sliced onion, and cornbread. Legend has it that if you serve Hoppin' John on the first day of the new year, good luck will follow all year long.

LEFTOVER MASHED POTATO PATTIES

Leftover mashed potatoes (about 1 quart)
1 onion, diced
1 egg
1 c. cheese, grated
Flour
butter
Salt and pepper

Combine mashed potatoes, onion, egg and cheese. Shape into large size balls. Roll into flour and flatten into patties. Melt butter in frying pan and brown for about 5 minutes on each side. Salt and pepper to taste.

LEFTOVER HAM CASSEROLE

1/4 c. butter
1 c. chopped celery
1/2 c. chopped green peppers
1/2 c. chopped onions
1/4 c. flour
1/2 tsp. salt
Dash of pepper
2 1/2 c. milk
3 c. creamed style cottage cheese
4 c. cooked cubed ham
8 oz. cooked egg noodles
2 tbsp butter
1/2 c. fine bread crumbs

Saute celery, peppers and onions until tender. Blend in flour, salt and pepper. Stir in milk and cottage cheese. Cook and stir until boiling. Add ham and egg noodles, put into 3 quart casserole. Top with 2 tablespoons butter mixed with bread crumbs. Bake at 350 degrees for 1 hour.

LEFTOVER HAM BAKE

6 med. potatoes, sliced
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
1 1/2 c. grated Cheddar or Monterey Jack cheese
1 c. cubed leftover ham
1 c. bread crumbs
2 tbsp. butter, melted

Put potatoes in pan. Cover with water. Bring to a boil. Remove and drain immediately. Transfer to greased 2 quart casserole dish.

Make sauce: Melt 3 tablespoons butter in a pan. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly. When thickened, add cheese, cooking until bubbly. Pour sauce over potatoes. Add ham; mix gently, so as not to break up potato slices. Sprinkle with the bread crumbs mixed with 2 tablespoons melted butter. Bake at 350 degrees for 1 hour or until bubbly.

A holiday tradition in our house is a big breakfast on Christmas morning. The kids love waking up to the smells of the breakfast casserole in the oven, the fried potatoes, and the cinnamon from the coffee cake. And lets not forget that comforting aroma of freshly brewed coffee. I would like to share with you the recipe I use for Apple Coffee Cake.

Apple Coffee Cake

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium
baking apple, peeled and sliced

1 Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.
2 Sift the flour, baking powder, and salt.
3 In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.
4 In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.
Serves 6.

Caramel Popcorn

This recipe is great to give at Christmas! Reuse some of those Christmas tins. What are you waiting for?

Caramel Popcorn

1 c. butter
1/2 c. corn syrup
1/2 tsp. baking soda
5 qt. popped corn
2 c. pecan pieces (you can use peanuts if ya want)
2 c. white or brown sugar
1 tsp. salt
1 tsp. vanilla
1 c. almonds

Combine sugar, butter, syrup and salt in a heavy pan. Stir constantly until mix boils. Boil without stirring for 5 minutes; remove from heat. Stir in vanilla and soda. Have the popcorn and nuts in a large bowl.
Pour syrup over and stir until all is well coated. Spread on two 9x13 pans and bake in 250 degree oven for 1 to 1 1/2 hours, stirring every 20 minutes. Remove from oven and break apart if needed. Store in airtight tins.

Would you believe? Gifts from your microwave? Any of these quick and easy recipes would make a wonderful little holiday gift for someone you appreciate.

Quick and Easy Butter Toffee
1 1/3 cup sugar
1 cup softened butter
2 tablespoons water
1 tablespoon dark corn syrup
1 teaspoon vanilla
3/4 cup semisweet chocolate chips
2/3 cups chopped walnuts

In a large microwave safe bowl, mix sugar, butter, water and corn syrup. Microwave on high 4 minutes. Stirring every 2 minutes, heat 6-8 minutes longer until thickened and gold in color. Add vanilla; stir well. Pour mixture into 9x13 dish. Spread chocolate chips over hot toffee. Sprinkle with nuts. Cool completely. Break into pieces.

2 Minute Fudge
1/2 cup butter
3 1/2 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1 tsp. vanilla
1/2 cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15-20 minutes until set.

Hard Candy
1 cup granulated sugar
1/2 cup light corn syrup
1/2 easpoon flavoring*
food coloring

Thoroughly mix sugar and light corn syrup in glass bowl. Cover with plastic wrap. Microwave on HIGH for 3 minutes and 15 seconds. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds. Remove from microwave and stir. After boiling has ceased, stir in coloring and flavoring. Pour syrup quickly, onto wax paper covered cookie sheet or into non-stick sprayed molds. Cool completely before breaking into pieces. Store in airtight container between sheets of waxed paper.
*flavoring may include lemon, vanilla, cherry, almond, peppermint or other extract.

Peanut Butter Fudge
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
sweetened condensed milk

In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.

Oh boy! Leftovers!!

Yummy Leftover Turkey Bake

8 ounces mini penne pasta or similar shape
6 tablespoons butter
6 tablespoons flour
1 clove garlic, minced
1 bunch green onions, thinly sliced
1 1/2 cups chicken broth
2 cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
cooked broccoli, cut in 1-inch pieces, about 2 cups
3 cups diced cooked turkey
8 ounces shredded Sharp Cheddar cheese
1 cup soft bread crumbs
1 tablespoon melted butter

Grease a 9x13-inch baking dish. Heat oven to 350°.

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add garlic and onion; sauté for 1 minute. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, broccoli, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.

Here is another goody from the folks of Gooseberry Patch. This is absolutely fab-yoooo-lus!!!! You gotta try it!

Chocolate Chip Cheese Ball

8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1/4 t. vanilla extract
3/4 c. powdered sugar
2 T. brown sugar, packed
3/4 c. mini semi-sweet chocolate chips
3/4 c. pecans or walnuts, finely chopped
graham cracker sticks

Blend cream cheese, butter and vanilla in a mixing bowl until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place on a large piece of plastic wrap; shape into a ball. Refrigerate for a least one additional hour. At serving time, roll ball in chopped nuts. Serve with graham cracker sticks for dipping. Makes about 2 cups.

Snow Cocoa

Here is a sure cure for a chilly day from Gooseberry Patch.