What a surprise when I came home Friday noon to see that the Christmas elves had been to my house. First, there was garland on the railings with big red bows that weren’t there when I left to come up to the office earlier than usual. Then I entered the house and the little Swedish tree was lit up and there were a number of Santas on display on the credenza and on the floor in front of it. A wreath was also hung on the back door which I had never done before. I had talked to Mary on Wednesday night and she asked if I had napkins, plates and soup bowls available for when we get together on the 26th. In the morning I had gotten them out of storage and put in bags just in case they came to town and could pick them up. Again when I got home all was taken by someone-probably Tom or Paul or both as Mary was working. There are always a few clues they left behind when they visit and I’m not home. Although I’m not decorating so much this year it certainly is appreciated to have a few things up to make the season merry and bright. When I had wood deck it would take about 10 minutes to hang the garland as I used cup hooks to hang it on. The hooks were screwed on under the top railing and it was simple to attach and remove the garland.
So far I haven’t done a lot of baking nor do I plan to. James and Amy and family will be staying a couple of days as will Leah, Bart, Abby, and Alexis. There is plenty of candy – maybe, however, so far no cookies except the St. Nick ones that I purchased this year. With so much going on I find it difficult to spend the time baking anything that takes very long. The bread machine is scheduled to be put to use and the ingredients on hand for morning breakfast or coffee rolls whichever time they get up. Most of the sewing is taken care of and the ironing board will be put away to make more room for coats, etc. Hopefully, the weather will continue to cooperate for the traveling and events planned for the next couple of weeks. The morning frost has been extraordinarily beautiful and the bright sunshine during the day has helped to clear the roads and sidewalks.
Bacon Cheeseburger Balls
1 egg
1 envelope onion soup mix
1 pound ground beef
2 tablespoons all-purpose flour
2 tablespoons milk
1 cup (4 oz.) finely shredded cheddar cheese
4 bacon strips, cooked and crumbled
Coating:
2 eggs
1 cup crushed saltines (about 30 crackers)
5 tablespoons vegetable oil
Combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions, set aside. In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl; beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. Yield: 3 dozen.
Slow Cooker Mashed Potatoes
1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
1 envelope ranch salad dressing mix
1 teaspoon diced parsley flakes
6 cups warm mashed potatoes (without added milk and butter)
In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix, and parsley; stir in potatoes. Transfer to a 3-quart slow cooker. Cover and cook on low for 2-4 hours. Yield: 8-10 servings
Cherry Kringle
1 package active dry yeast
1 cup warm milk
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter
1/2 cup shortening
2 eggs, lightly beaten
4 cups cherry pie filling
Icing:
2 cups confectioners’ sugar
2 to 3 tablespoons milk
Dissolve yeast in warm milk. In another bowl, combine flour, sugar, and salt; cut in butter and shortening until crumbly Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.
Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14 inch by 11-inch rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top. Pinch to seal; pinch ends and tuck under. Place 2 inches apart on greased baking sheets.
Bake at 350º for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine icing ingredients; drizzle over kringles. Yield: 4 loaves.
