Cheesy Rosemary and Pecan Snack Mix

Need a new 2021 football snack this year? With the COVID-19 pandemic and its implications hanging over games, will there be a 2021 Super Bowl?  Either way, on game day, plan to try this!

3 cup pecan halves
2 cup oyster crackers
2 cup square white cheddar cheese crackers
1 ½ cup freshly grated Parmesan
1 cup pumpkin seeds
2 tablespoon packed brown sugar
2 tablespoon chopped fresh rosemary
2 teaspoon crushed red pepper
4 cloves minced garlic
½ cup melted butter

In a large bowl, combine pecan halves, oyster crackers, cheddar cheese crackers, Parmesan, pumpkin seeds, brown sugar, rosemary, crushed red pepper, and garlic. Drizzle in melted butter; stir gently to coat. Spread on a large, foil-lined rimmed baking sheet. 

Bake at 300° for 15 minutes; toss, then bake 15 minutes more. 

Let cool, then store in an airtight container. 

Tupps Tidbits:  Make sure to toss or stir frequently, the parmesan cheese will stick to the pan!

Don't discard your mom's original Chex/party mix for this one. It was OK - but probably would not make it again. If you are looking for something new, give it a try but this recipe is NOT A KEEPER at our house!

Effortless Eggnog

This is a wonderful holiday beverage brings back memories of the old-fashioned eggnog.

Eggnog, egg nog or egg-nog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. 

It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks but check out this "Effortless" idea below:

1/2 gallon cold milk, divided

1 package (3.4 ounces) Instant French vanilla pudding mix

1/2 cup sugar

2 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

In a large bowl, whisk 3/4 cup milk and pudding mix until smooth.

Whisk in the sugar, vanilla, cinnamon and nutmeg. 

Stir in the remaining milk.  Refrigerate until serving.

Tupps Tidbits:  Add  some, rum, brandy or bourbon. 

The higher alcohol level will cut through the sweetness of the rest of the ingredients.

It was Christmas Eve, friends were all in town & singing Christmas songs.  As the snow was falling down & I don't know for certain, how it happened, or who's to blame. But someone at the party...Tell me who, who spiked the eggnog?

DEFINATELY A KEEPER RECIPE!
Merry Christmas to all & to all a GOOD NIGHT!🎄 

Honey-Oat Pan Rolls

We really enjoyed these for Thanksgiving!

The  rolls are relatively quick to make. 

Whole wheat flour and oats make them nutritious, too.

Ingredients:
2 1/2 to 2 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 pkg. ( 1/4 oz. each) active dry yeast
1 tsp. salt
1 cup water
1/4 cup honey
5 Tbs. Butter, divided
1 large egg, room temperature

1. In large bowl, mix 1 cup flour, and the whole wheat flour, oats, yeast and salt. In small sauce pan, heat the water, honey and 4 Tbs. butter, add to dry ingredients and beat on medium speed for 2 minutes . Add egg, beat on high for 2 minutes.  Stir in enough remaining flour to form a soft dough, dough will be sticky.
   
2. Turn dough onto a floured surface; knead until smooth and elastic about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface, divide and shape into 24 balls. Place in greased 13 x 9 in pan. Cover with kitchen towel, let rise in a warm placeh, until doubled, about 30 minutes.
4. Preheat oven to 375.  Bake 20-22minutes or until golden brown. Melt remaining butter and brush over rolls  Remove from pan to wire rack.

Tupps Tidbits:  We used margarine (not butter) and egg whites (not whole egg)

Nothing better than smelling fresh bread baking in the house.  

This is definitely a keeper recipe at our house!

Loaded Baked Potato Soup

Good thing about working from home now, I can throw everything in crockpot at lunch & be ready for dinner! I am hoping that all the flavors of a loaded baked potato can come together in this satisfying comfort soup. One of my first thoughts were...where are the onions? But hey, let's go for it, with melted cheddar and the crispy bacon bits, how can you resist?

26 oz  Shredded Frozen Hash Browns
16 oz  Shredded Sharp Cheddar Cheese
32 oz  Chicken Broth
1 package  Cream Cheese
1 small can cream of chicken soup 
1/4 cup bacon bits

Place everything in crockpot & cook on low for 6 hours or high for 3 hours.

TUPPS TIDBITS: use frozen, not dehydrated hash browns

This did not exactly come out as soup for us. It was more like, Creamy Au Gratin Potatoes!  We decided at the last 1/2 hour to add diced ham. We did use dehydrated hash browns, instead of frozen, so that may have been the reason for "no soup" but the plus side of this, IT WAS Delicious!   

KEEPER (side dish) RECIPE at our house.👍

Broccoli Cheddar Stuffed Baked Potatoes

Cheese and potatoes? Plus a healthy dose of Broccoli? I am in!

Ingredients

2 (6 oz each) raw Russet potatoes, scrubbed clean and dried

1 tablespoon light butter
1 tablespoon all purpose flour
¼ teaspoon salt
1/8 teaspoon black pepper
½ cup skim milk
1.5 oz 50% reduced fat sharp cheddar cheese, shredded
1 cup fresh raw broccoli florets

DIRECTIONS:

1. Arrange the racks in your oven so that one is in the top half and one is in the bottom half.  Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. 
2. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Sprinkle with salt, to taste.
3. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it 
4. Bake for an hour or until cooked through.
5. Remove from the oven and set aside.
6. When the potatoes are done (or almost done), place the butter in a small saucepan and bring over medium-low heat until melted. 
7. Add the flour, salt and pepper and whisk to combine. 
8. Add the milk a little at a time and whisk the flour mixture into the milk each time until smooth. 
9. Add the shredded cheese and whisk into the milk mixture. Cook, whisking on and off, for 1-3 minutes until thickened and remove from heat.
10. Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2 minutes on high. 
11. Slice open each potato and fill them with broccoli, evenly distributing it between the two potatoes. Pour 1/3 cup of the cheese sauce over the top of the broccoli in each potato and serve.

TUPPS TIDBITS:  Honestly, I would just purchase some Velveeta cheese & add a bit of milk instead!

This recipe is definitely not worth the time &  NOT A KEEPER!  

French Toast Sticks!

APR20

0We had some left over blueberries.. everyone will love this one!

We had some left over blueberries.......

8 slices sandwich bread 

3 large eggs
2/3 cup skim milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
A pinch of salt
½ teaspoon powdered sugar

DIRECTIONS:

• Cut each slice of bread into 3 equal strips (used kitchen shears) and set aside.
• Whisk together the eggs, milk, vanilla extract, cinnamon and salt until combined and pour into a shallow dish (use a pie pan).
• Lightly mist a skillet or griddle with cooking spray and bring to medium heat. 
• Dip the bread strips into the egg mixture and flip to coat. Allow any excess liquid to drip off and lay the strips on the pan/griddle.
•  Cook for 2-3 minutes on each side until the sticks are golden and lightly crisp on both sides.
• Transfer to a platter and sprinkle with powdered sugar.

Tupps Tidbits:  Freezer-friendly! 

Once they’re cooked you can line them up on a baking sheet and place them in the freezer for an hour. Once they are frozen, transfer them into a Ziploc freezer bag and put them back in the freezer. Freezing them individually first helps them not form into one giant frozen French toast stick blob in the bag. To reheat, you can either microwave them or bake them lined up on a baking sheet for 8-10 minutes at 350 degrees. How can this not be a keeper recipe? YUMO!  Enjoy!

Refrigerator Pickled Jalapenos

 I needed something to do with all the jalapenos I had bursting out of the garden!

So I thought Why not pickle some?  No canning necessary!

Ingredients

20-30 Jalapeño Peppers Sliced
2 cups white vinegar
2 cups water
4 cloves garlic smashed
4 tablespoons sugar
2 tablespoons kosher salt

Instructions

1. In a medium saucepan combine water, vinegar, garlic, salt and sugar. Bring to a boil whisking until sugar and salt are dissolved. 
2. Remove from heat, let cool 15 minutes.
3. Slice jalapenos and add them to the jars ( I use 3-4 pint jars)
4. Add the pickling juices to the jars, make sure you get some garlic cloves into each jar. 
5. Let cool to room temperature then add lid and place in fridge.

Try and wait a couple of days before digging in. A week should give you great flavor.

They will keep fine in the refrigerator for about 6 months that is if they last that long. Add them to Tacos nachos, hot dogs, chili, burgers. I mean the list is endless really. Eat them right out of the jar. You definitely need to give these a try, you will be surprised at just how easy they really are to make.

This is a great recipe!  Definitely a keeper at our house!