Last ‘nice’ day . . .

Looking at our weather for the next 5-7 days, it’s all filled with STORMS/RAIN . . . sigh. I ‘was’ hoping to use our gorgeous sunshine to take photographs of some of the knit/crocheted items being donated to the Det. Vets. babyshower. In years past I’ve laid them out on our picnic table & done the photos but then I remembered that the sunshine tends to ‘wash out’ the colors a bit so THIS YEAR I’m taking them on my dining room table – hey, it works! I just sent out an email to my groups/people asking that if they’re done with their donation items they bring them to me EARLY (ie: earlier than the drop-off date) so that I have enough time to take the pictures & count the items. When we first started doing this over 10 years ago I just had the Det. Vets. Women’s Affairs Coordinator come to Panera & pick them up. That got really crazy – sometimes we couldn’t get enough tables to do the pictures, sometimes I didn’t have enough help so I switched to this method – hope it works this year! (I know I’ve mentioned this before but last year was our LARGEST donation ever: 396 items and, YES, I photo’d & counted them all!) For now, at least, I’m a little ahead of the game!

Almond Cream Cheese Bars

Crust:

1 C. butter
1/2 C. powdered sugar
2 C. flour

Filling:

8 oz. cream cheese, softened
2 eggs
1 tsp. almond extract

Frosting:

1 1/2 C. powdered sugar
1 1/2 T. milk
1/4 C. butter, softened
1 tsp. almond extract
1/2 C. toasted sliced almonds
=
Preheat oven 350 degrees F.

Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl using pastry blender,
combine butter, powdered sugar, & flour.
Press into bottom of prepared baking
dish.

Bake 20 minutes.

Filling:

In large bowl using elec. mixer, beat
sugar & cream cheese until combined.
Beat in eggs & almond extract until
fluffy – pour over hot crust.

Bake 15-20 minutes.
Remove from oven & cool completely.

Frosting:

In large bowl cream sugar, milk, butter &
almond extract until combined. Spread
evenly on top of cooled bars & sprinkle
top with almonds.
Makes 12 bars

(recipe: hoteatsandcoolreads.com)
————————–

Baked Queso Chicken

4 chicken breasts (about 2 lb), skinless/
boneless
2 T. olive oil/divided
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. dried oregano or Italian
seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1 medium onion, finely chopped
1 medium tomato, diced
1 jalapeno (optional) diced
2 C. queso sauce (homemade or
store-bought)
1 T. fresh cilantro leaves,(optional)
garnish
==
Preheat oven 400 degrees F.
Position oven rack to top shelf.

In large ziplock bag add chicken, 1 T.
olive oil, cumin, chili powder, paprika,
garlic powder, oregano, salt/pepper. Press
air out of bag & seal tightly. Press marinade
all around chicken to coat it completely.
Let set at least 15 minutes & up to overnight
refrigerated.

In a large cast-iron skillet over medium-high
heat, heat remaining oil until it sizzles, about
2 minutes. Add chicken to hot oil & sear it
until it is browned & almost, but not quite,
cooked through, 4-5 minutes per side; transfer
to a plate.

In same skillet add onion, tomato &jalapeno –
saute 2-3 minutes. Add chicken back to skillet;
top with sauteed vegetables.

Spread queso sauce evenly over top of chicken.

Bake on top rack 20-25 minutes until queso turns
golden brown & chicken reaches an internal
temperature of 165 degrees F. on a meat
thermometer.
Serve garnished with cilantro.
Serves 6

(recipe: recipesdirect.com)
—————————-

Cheesy Stuffed Garlic Hawaiian Rolls

1 (12 count) pkg. Hawaiian rolls
6 mozzarella string cheese sticks
5 T. butter
2 cloves garlic, finely minced
2 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1 T. grated Parmesan cheese (optional)
=
Preheat oven 350 degrees F.

Separate each roll &  (using a paring knife, or
serrated knife) cut a 1/2 inch slit in side of each
roll – hollow out a small hole, taking care not to
cut all the way through.

Cut each string cheese stick in half & stick 1
piece into each roll – place rolls in a baking
dish nestled close to each other.

In a small microwave-safe bowl or measuring
cup place butter, garlic, parsley, salt/pepper.
Cover loosely with a paper towel.
Microwave 30 seconds to 1 minute until
melted, stirring halfway through. Brush
mixture generously over each roll & sprinkle
tops with grated Parmesan.

Bake 15-18 minutes until golden brown &
lightly toasted.
Serves 12

(recipe: allrecipes.com)
————————-

Crockpot Pasta Fagioli

1 lb. ground beef (or Italian sausage)
browned/drained
1 small onion, chopped
1 C. finely diced carrots
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained/rinsed
1 (15 oz) can navy or cannellini beans, drained
1 (15 oz) can beef stock
2 T. Italian seasoning
1 T. dried parsley
1 C. water
1 C. dried pasta (like elbow macaroni or other
small pasta)
=
Optional: shredded Parmesan or mozzarella cheese
for garnish
=
Place all ingredients except pasta in crockpot –
stir to combine.

Cover & cook on Low 7-8 hours (or High 3-4
hours)

30 minutes before serving:
Stir in pasta & cover.
Cook about 20 minutes until pasta is done.
Serve topped with shredded cheese, if
desired.
Serves 5-6

(recipe: southernplate.com)
————————–

Tunnel of Lemon Bundt Cake

1 (15-16 oz) box lemon cake mix
1 (small) box lemon instant pudding mix
1/3 C. butter, melted
1 C. (minus 3 T.) whole milk
3 T. fresh lemon juice
3 large eggs
1 can lemon pie filling

Lemon Glaze:

1 C. powdered sugar
1 T. lemon juice
1-3 tsp. milk
=
Preheat oven 350 degrees F.
Spray a tube pan or Bundt pan with
nonstick cooking spray – dust with flour.

In large bowl using elec. mixer, place cake
mix, pudding mix, milk, butter & lemon juice –
mix until just combined. Add eggs, one-at-a-time,
blending after each one. Scrape sides of bowl
with a spatula then mix on medium speed 2
minutes.

Pour half of the batter into prepared pan.
Spoon pie filling in a ring on top of batter (do
NOT spread filling to cover batter from the wall
to the tube of the pan) It should look like a ring
of lemon pie filling inside the ring of batter.

Spoon remaining batter into pan & gently spread
it to cover the pudding from wall to tube.

Bake 45-55 minutes.
Cake is ready when a toothpick inserted into center
comes out clean ( you may see some lemon pie
filling on it but no cake batter) (NOTE: poster said
hers only took 50 minutes)
Let cake cool completely before glazing.

Glaze:

In a medium bowl mix lemon juice & sugar; add
milk by teaspoons until you get a thick glaze that
can be drizzled over cake. (If it gets too loose, add
a bit more sugar). Drizzle over completely cooled
cake.
Serves 8-10

(recipe: justapinch.com)

===================

Hope you’re enjoying your day – whatever the weather!

Hugs;

Pammie

Not very warm – but SUNNY!

Woke up today to a kind of gloomy day (no sun – yet) and ‘BARELY’ 19 degrees F.! BRrrrrrrrr! It’s warmed up now, sun’s out and it’s almost 50 degrees F. (I had ideas of doing some knit items photography today but it’s still too cold AND it’s supposed to be something like 20 MPH winds, so not today.) One of my knit ladies gave me her contributions to our Detroit Vets Hospital Baby Shower donations; she’s an expert knitter and did 3 sweaters, 2 blankets and a absolutely gorgeous dress for a 8 month old baby girl. When we do the baby shower collection I try to ask my ladies to give me their items ahead of the pick-up date so that I can photograph each one – then I post them on our website for all the people to see their work. (Many years ago the pick up would be during our Tuesday evening Panera group meeting and whomever came that night got to help pack up; then they would be able to see what everyone else had made). Now it’s just me and usually 1-2 helpers who come to the library. They help me photo any last-minute drop offs then pack it all up & help the lady who’s in charge of Women’s Affairs at the hospital to pack it all in her vehicle. Lots of work but well worth it! I’m SO PROUD of my ladies for all they do for charities!

Blueberry Pie Bars

Crust & Topping:

1 1/2 C. flour
3/4 C. sugar
pinch salt
1 1/2 sticks chilled butter, cubed

Filling:

2 large eggs
1 C. sugar
1/2 C. sour cream
1/3 C. flour
pinch salt
3 C. fresh blueberries
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl using elec. mixer combine
flour, sugar, salt & cubed butter until you
reach a crumbly consistency. Remove 3/4 C.
of mixture for topping.

Press the rest of the crust mixture into bottom
of prepared baking dish.

Bake 15 minutes until golden brown. Remove
from oven.

Filling:

In large bowl whisk eggs; add sugar, sour
cream, flour & salt. Gently stir in blueberries &
spoon mixture over cooled crust. Sprinkle
reserved crust mixture evenly over filling.

Bake 45-55 minutes until top is lightly
browned. Cool 1 hour before serving.
Makes 12 bars

(recipe: hoteatsandcoolreads.com)
———————–

Creamy Turkey Gnocchi Soup

1/4 C. butter
1 medium onion, diced
1 T. garlic, minced
2 medium carrots, thinly sliced
1/4 C. flour
2 1/2 C. vegetable or chicken broth
2 C. heavy cream (or Half & Half)
2 C. cooked/shredded turkey breast
2 C. fresh baby spinach
1 (17.5 oz) pkg. potato gnocchi
1/2 tsp. Italian seasoning
1/2 tsp. salt (or to taste)
1/4 tsp. black pepper (or to taste)
==
In large pot (or 4 qt Dutch oven) melt butter
over medium-high heat, about 1 minute until
it starts to bubble.  Add onion, garlic, carrots –
saute 3-4 minutes until tender.

Add flour – mix well until evenly combined &
thickened into a paste, about 1 minute. Slowly
stir in broth & heavy cream – mix well until
smooth & bring to a boil – 6-8 minutes. Reduce
heat to medium.

Add turkey, spinach, gnocchi, Ital. seasoning,
salt/pepper. Simmer, stirring occasionally,
to prevent sticking, 2-3 minutes until gnocchi
is cooked through according to pkg. directions.
Serves 6

(recipe: recipesdirect.com)
———————-

(am going to try to make this tonight for dinner!)

Beef ‘n Broccoli Toss

1 C. beef broth
1/4 C. soy sauce
1/4 C. honey
3 T. rice wine vinegar
3 T. sesame oil, divided
1/4 C. light brown sugar
4 cloves garlic, minced
2 T. cornstarch
1/2 head fresh broccoli, cut into
florets
1/2 onion, slivered
1 lb. top round steak, thinly sliced
2 (3 oz, ea) pkgs. ramen noodles (reserve
seasoning packets for another use)
1/2 tsp. sesame seeds
=
In medium bowl combine broth, soy sauce,
honey, vinegar, 1 T. sesame oil, brown sugar,
garlic & cornstarch – mix well.

In large skillet over medium-high heat, heat
remaining oil until hot. Add broccoli & onion –
saute 5 minutes. Add steak & cook 2-3 minutes
until browned.

In small pot of boiling water, cook noodles 2-3
minutes until just tender; drain well.

Add soy mixture to beef mixture & cook 2-3
minutes until thickened. Stir in noodles &
sprinkle top with sesame seeds. Serve
immediately.
Serves 4

(recipe: mrfood.com)
——————————–

Crockpot Honey-glazed Ham

one 7 lb. semi-boneless fully-cooked ham
2/3 C. honey
1 1/4 C. brown sugar, packed
1 C. hot water
3 T. corn starch
3 T. cold water
=
Place ham in crockpot flat-side down.
Use a fork to pierce ham all over. Pour
honey all over ham.

In a small bowl mix hot water & brown
sugar – pour over ham.

Cover & cook on Low 6 hours.

Drain juices into a medium pot & bring to
a boil over medium-high heat.

In small bowl mix corn starch & cold
water. As soon as juices come to a boil in
pot, pour in corn starch mixture. Stir gently
& frequently until it almost reaches the
thickness you desire (It will thicken up more
as it cools).

Cut ham into serving pieces & serve with glaze.
Serves 10-12

NOTE: typically a 6-7 lb. ham will fit in a
6-8 quart crockpot.

IF you buy a slightly larger ham you can
tightly wrap the top of the crockpot with foil
to keep the heat in.

(recipe: recipesthatcrock.com)
———————

Sloppy Joe Casserole

1 lb. ground beef
1 C. diced yellow onion
1 (24 oz.) can Manwich sloppy joe sauce
1 (15 oz.) can Manwich sloppy joe sauce
1 (12 oz) box farfalle (bowtie) noodles, cooked
al dente
8 oz. Velveeta cheese, shredded
8 oz. Colby-Jack cheese, shredded
=
Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray.

Using a 4-5 qt. heavy-bottomed stockpot,
brown gr. beef & onion over medium-high
heat; drain.

Add both cans Manwich, cooked bowtie
noodles & shredded Velveeta -stir until
well combined – pour into prepared baking
dish. Evenly sprinkle shredded Colby-Jack
cheese on top.

Bake 25 minutes
Serves 4

(recipe: spaceshipsandlaserbeams.com)
——————

Baked Brie w/Caramelized Apples
& Pecans

1 (8 oz) round whole Brie cheese
2 apples, cored/sliced length-wise
2 T. brown sugar
1/2 tsp. cinnamon
1 T. lemon juice
2 T. butter
3 T. honey
1/3 C. pecans, chopped
=
Preheat oven 350 degrees F.
Line a small baking dish with parchment
paper.

Place brie round in baking dish.
Bake 15 minutes until brie softens.

Place sliced apples in large bowl; add
br. sugar, cinnamon, lemon juice – mix.
Let apples stand 5 minutes to release
juices.

In a large saucepan heat 2 T. butter
on high heat. Add apples (without
juices at bottom of bowl – keep juices)
to the butter in a single layer. Cook on
High 3-5 minutes. After 3-5 minutes
flip apples to other side, cook on
Medium-High heat 3-5 minutes;
remove from heat.

NOTE: the key to cooking the apples
is to brown them – don’t over-do it; stop
cooking them once they acquire a roasted
appearance.

Right after removing from heat, immediately
add honey (apples will sizzle) this will
caramelize them. Add all other juices
from the bowl.

Assembly:
Carefully transfer brie to a serving dish.
Top with warmed caramelized apples,
scattering some around base of brie;
top with chopped pecans.

(recipe: yummy cooking recipes – FB)
———————–

Ranch Chicken Pasta Casserole

12 oz. egg noodles, cooked accordg.
to pkg. directions
1 1/2 lb. chicken, cooked
1 (16 oz) jar Alfredo sauce
1 pkg. dry ranch salad dressing/seasoning
1/2 tsp. smoked paprika
1/2 C. bacon, chopped
1 1/2 C. shredded Cheddar cheese, divided
=
Preheat oven 375 degrees F.

Spray 9 X 13″ baking dish with nonstick
cooking spray. In a bowl mix all ingredients
(reserve 1/2 C. shredded Ched. cheese) –
place in prepared dish. Top with reserved
1/2 C. cheese. Bake 20 minutes.
Serves 6

(recipe: thesouthernladycooks.com)
——————————–

3-Ingredient Peanut Butter Cookies

1 C. peanut butter
1 C. sugar
1 egg
=
Preheat oven 350 degrees F.
Mix ingredients together & form into
1″ balls. Place on a baking sheet &
flatten tops with a fork (criss-cross
pattern). Bake 12 minutes. Cool
3 minutes on sheet then transfer to
a wire rack to completely. cool.

(recipe: FB -“Mommy Needs a Recipe!”

===================

Hope your day is going GREAT!

Hugs;

Pammie

Monday

It’s, once again, another lovely SPRING day – sun shining, slight breeze, birds chirping (I LOVE to hear the Robins & Blue Jays in Spring). It’s 52 degrees F. with showers predicted later on through Tuesday evening – oh well, the flowers need the rain!

Today is babysitting at 1:30 – ? so I’ve been ‘prepping’ my knitting projects. I’m working on a ‘yellows’ blanket – had hopes to use some of the yellow/white/green yarn I’m currently finishing another blanket in, but when I did a ‘test knit’ it just isn’t a strong enough color match to work so it’s back to the drawing board. I’ve decided to just go with the bright yellow, pale yellow, with a white 4-row divide in between. It will be a VERY bright/cheery blanket when finished (just not what I originally planned).

I made a huge meatloaf Saturday (my husband’s favorite meat-combination) and there’s more leftover (he loves meatloaf sandwiches). The small problem is: do we go with Dinner #3 AGAIN? (meatloaf & baked potatoes). I came up with a different idea: I have a package of Hawaiian Rolls AND lots of sandwich meats & cheeses. My friend Julie made some really tasty Sliders using said ingredients (for my award ceremony) so I’m going to look up (on the Hawaiian roll site) the exact recipe for the butter/mustard,garlic, etc. drizzle you pour over the top before baking. They were SUPER tasty (I had them for breakfast for days after – she gave me the leftovers from the event). I also spied a rather large tub of chili (from last time I made it and we got to the point where we didn’t want any more – I froze it). Am thinking for dinner in the next few days we could have Chili Dogs! YAY! Dinners simplified – love it! (Tuesday I babysit AND have Panera Knit Night at 6:30 so not much time for dinner/cooking).

Hot Fudge Brownie Bread

1 box brownie mix
1 (11 oz) jar hot fudge sauce
3 large eggs
1/3 C. vegetable oil
–
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.

In large bowl mix brownie mix, hot
fudge sauce, eggs & oil – mix until
smooth. Pour into prepared pan.

Bake 45 minutes until cooked through.

Remove from oven & cool completely
in the pan. (do not remove early or
bread will stick to pan & the bread will
lose it’s bottom)

(recipe: recipes.com)
———————–

Classic Cowboy Rice Salad

Dressing:

1/3 C. lime juice (plus more – to taste)
1/2 C. olive oil
1 1/2 T. honey
1/2 tsp. chipotle powder (can used smoked
paprika mixed with cayenne pepper)
1/2 tsp. cumin powder
1/2 tsp. garlic powder (or 1 clove garlic, minced)
3/4 tsp. salt (plus more – to taste)
black pepper, to taste
–
Salad:

1 red bell pepper, seeded/diced
1 green bell pepper, seeded/diced
1 small red onion, chopped
1 (15.25 oz) can corn kernels, drained
1 (15 oz) can black beans, drained/rinsed
3 tomatoes, seeded & veins removed, diced
1 C. cilantro leaves, roughly chopped
4 1/2 C. cooked brown rice
=
In large jar with a lid, add 1/3 C. lime juice,
olive oil, honey, chipotle powder, cumin, garlic
powder, salt/black pepper – cover jar & shake to
combine.
Taste dressing & adjust with extra lime juice &
extra salt, as needed.

In large bowl add peppers, onion, corn, beans,
tomatoes, cilantro & rice – stir to combine.

Add dressing to rice mixture & toss to combine.
Serves 8

(recipe: recipesdirect.com)
———————–

Nacho Cheese Chicken Chowder
crockpot

1 lb skinless, boneless chicken breast halves,
       cut into 1/2 inch pieces
2 (14.5 oz) cans Mexican style tomatoes, undrained
1 (10 3/4 oz) can nacho cheese soup
1 (10 oz) pkg frozen whole kernel corn
Shredded Mexican style or cheddar cheese

In slow cooker, combine chicken, tomatoes, soup, and
corn.  Mix well;  cover & cook on low 4 to 5 hours or
high 2 to 2 1/2 hours.  Sprinkle each serving with
cheese. makes 6 servings.
(recipe: Sandy – Marys Recipe Exchange)
—————————————–

Crispy Grill Pan Chicken Thighs

4 skin-on, bone-in chicken thighs
(about 2 lb)
1 T. plus 1 tsp. canola oil
2 tsp. salt
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. lemon pepper seasoning
1/2 tsp. cayenne
=
Pat chicken with paper towels until very
dry – transfer to a plate or baking sheet.
Brush thighs all over with 1 T. oil.

Heat a large cast-iron grill pan over medium
heat. In a small bowl mix salt, paprika, cumin,
onion & garlic powders, lemon pepper
seasoning – sprinkle mixture all over chicken.

Brush grill pan with remaining 1 tsp. oil. Add
chicken to grill pan, skin-sides down. Cook,
rotating pan on burner several times to ensure
even browning, until skin has deep brown grill
marks (check each thigh with tongs, lifting up
to check undersides). Continue grilling until deep
brown crosshatch marks are visible & skin is
quite brown all over, about 5 minutes.

Flip thighs over & grill undersides until thickest
part of meat reads 160 degrees using an instant-
read thermometer inserted into flesh but not
touching the bone, about 6-9 minutes. Let
thighs rest 5 minutes before serving.
Serves 4

(recipe: foodnetwork.com)
—————————-

Cheese-stuffed Meatballs

1 lb. ground beef
1/2 white onion, finely chopped
1 clove garlic, finely minced
2 T. Italian parsley, minced
1 egg
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 C. breadcrumbs
1/2 lb. mozzarella cheese, cut into
1-inch cubes
1 T. olive oil
–
In large bowl combine gr. beef, onions,
garlic, parsley, egg, salt/pepper &
breadcrumbs – do not over mix or
they will be like rocks!
Heat oil in large, heavy pan.
Divide mixture into 8 balls; semi-
flatten each ball & add a cube of
cheese to center: sculpt meat around
cheese to form a seal.
Fry meatballs on each side 3-5 minutes
until browned. Remove to a paper
towel-lined plate. Serve hot for best
cheese effect.
Serves 4  (makes 8 balls)

(recipe: foodrepublic.com)
—————————-

Mexican Wedding Cookies

1 C. powdered sugar, divided
1 C. butter or margarine (2 sticks), softened
1 tsp. vanilla
1 tsp. almond extract (optional)
2 C. flour
1 C. pecan or almonds, ground fine
=
Preheat oven 325 degrees F.

Using elec. mixer, in large bowl beat
softened butter, 1/2 C. powdered sugar,
vanilla extract (& almond, if using). Add
flour & continue mixing until a dough forms.
Fold in nuts with a spoon & shape into
1-inch balls. Place on an ungreased
cookie sheet.

Place 1/2 C. powdered sugar in a pie
tin or shallow dish.

Bake 15-20 minutes. (poster said her’s
are usually done in 15 minutes)

Remove from oven & immediately
roll cookies in powdered sugar to coat.
Poster also lets cookies cool after coating
& then rolls them, again, in powdered sugar.
(you might need a little more powdered
sugar if you roll them twice)
Makes about 36 cookies, depending on the
size you make them

(recipe: thesouthernladycooks.com)

=================

Enjoy your day!

Hugs;

Pammie

“Free Day #2”!!!

Looking at our weather forecast for the next few days you’d think I never read it before! Last night they were saying RAIN for the next 3 days! Looked a few minutes ago: 56 degrees F, sunny – NO RAIN in the forecast AT ALL! Lovely sunny day – slight breeze, little white clouds floating around on a gorgeous blue sky – MY KIND OF DAY!

Yesterday was Day #1 of my FREE DAYS – (ie: I didn’t have to babysit on Thursday as has been the ‘regular’ for weeks now). It seems we’ve switched to Monday/Tuesday 1:30 – (whenever one of the parents comes home, but around 4/5 ish). Hey, I can take that! Yesterday I posted husband & I went to Michaels & purchased some really pretty yarn – today I got it out (it’s a bit thinner than I thought); it will make a lovely blanket BUT finding the right pattern so as not to lose the beauty of the variegated yarn! Searched Ravelry (a great FREE site for knitting & crochet patterns) and found about 4 I’m going to ‘test’ – we’ll see how that goes.

Strawberry Punch Bowl Cake

1 Angel food cake (prepared)
1 (3.5 oz) pkg. instant vanilla
pudding mix (can use sugar free)
2 C. milk (can use 2%)
1 (8 oz) tub Cool Whip, thawed
1 pint fresh strawberries, washed/
hulled/sliced
–
Using a knife, trim brown edges from
cake then tear cake into small pieces.
Prepared pudding mix as directed
using an elec. mixer. Add in Cool Whip
& mix until well blended & smooth.
In a large bowl place 1/3 of the cake
pieces. Layer with 1/3 of the pudding
and half of the sliced strawberries.
Repeat & top with remaining pudding
mixture. Garnish with strawberries (
if desired) Refrigerate until ready to
serve.

(recipe: southernplate.com)
—————————

Curried Chicken & Broccoli Casserole

1 bunch fresh broccoli, cut into chunks
(or more, to taste)
2 (10.5 oz, ea) cans cream of chicken soup
1 C. mayonnaise
1/4 C. lemon juice
1 tsp. curry powder
salt/black pepper, to taste
1 (3 lb) cooked rotisserie chicken,
meat removed from bones & chopped
1 c. shredded Cheddar cheese
1 C. crushed corn flakes cereal
1/4 C. slivered almonds (optional)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Place broccoli chunks in a microwave-safe
dish along with 2 T. water. Cover & microwave
on High 2-3 minutes until broccoli is steaming &
bright green.

In a bowl whisk soup, mayo, lemon juice, curry
powder, salt/pepper – until well combined.

Place broccoli in bottom of prepared baking
dish. Layer cooked chicken over broccoli;
pour soup mixture on top. Sprinkle Ched. cheese
on casserole, evenly followed by crushed
cornflakes & almonds (if using)

Bake, uncovered, about 30 minutes
until casserole is bubbling, cheese is
melted & topping is browned.
Serves 8

(recipe: allrecipes.com)
————————–

Cheesy Garlic Breadsticks

1 tube refrigerated store-bought
pizza dough (or homemade)
1 T. butter melted
1 clove garlic, crushed
1 tsp. Italian seasoning
3/4 C. mozzarella cheese, shredded
(or more)
1 T. Parmesan cheese
=
Serve with marinara sauce, garlic aioli
or Ranch dressing for dipping.
=================
Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper.

On a floured surface, roll out pizza dough
to form a rectangle approx. 12 X 8″ in size.

In a small saucepan melt butter over medium
heat. Add minced garlic & Ital. seasoning –
saute 1-2 minutes until fragrant. Remove
from heat.

Using a pastry brush, spread butter/garlic
mixture evenly over dough. Sprinkle
mozz. cheese on top evenly.

Starting from one long edge, tightly roll dough
into a log shape, sealing the seam.

Using a sharp knife, cut dough into 1-inch
wide strips to form the breadsticks.
Carefully transfer them to prepared sheet,
spacing them apart.
Sprinkle top with grated Parm. cheese.

Bake 15-20 minutes until golden brown &
cheese has melted.

Remove from oven & allow to cool slightly
before serving.
Makes 16

NOTE: you can add flavor such as chopped
fresh parsley, red pepper flakes, grated
Romano cheese (before baking)

You can use different cheeses: Cheddar,
Provolone or Gouda

You can also add cooked/crumbled bacon
on top, or sliced olives or diced pepperoni

(recipe: onelittleproject.com)
—————————-

Fresh Apple Salad

3 C. apples, peeled/seeded/cubed
2 T. lemon juice
1 C. chopped celery
1 C. miniature marshmallows
2/3 C. mayonnaise
1/2 C. pecans or walnuts,  chopped
=
In large bowl add apples & lemon
juice – toss to coat. Add celery, marsh-
mallows & mayo – toss to coat.

Refrigerate salad, covered, until
ready to serve.

When ready to serve, stir in nuts
then plate & serve.
Serves 6
(recipe: recipereader.com)
—————————

Crockpot Homestyle Beef

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 lb. beef round steak
2 1/2 T. oil
2 C. beef broth
=
In a gallon ziplock bag mix flour, dry
mustard, salt/pepper, garlic powder-
zip shut & shake to mix well. Cut meat
into serving sizes & dredge pieces in
ziplock mixture. (reserve extra ziplock
bag mixture for later).

In a skillet, heat oil. Brown beef on both
sides but do not cook through. In a bowl
mix the excess (bag) flour with broth &
pour into crockpot. Add beef.

Cover & cook on Low 8-10 hours until beef
is fork-tender & sauce has thickened.
Serves 6-8

(recipe: recipesthatcrock.com)
—————————-

Busy Wife Tortellini

1 (9 oz) pkg. refrigerated cheese tortellini
8 strips bacon, chopped
1 C. heavy cream
1/2 C. Parmesan cheese, grated
1/2 C. fresh chopped parsley (plus
more whole leaves, to taste, for garnish)
=
In large pot salted boiling water, cook tortellini
to al dente, accordg to pkg. directions; drain.

In large skillet over medium heat cook bacon,
stirring occasionally, until crisp; transfer to a
plate lined with paper towels. Drain drippings
from skillet.

In same skillet over medium heat, add heavy
cream, Parm. cheese, 1/2 C. parsley &
cooked bacon – stir in cooked tortellini.
Serve garnished with extra parsley leaves,
if desired.
Serves 4

(recipe: heartlandcooking.com)
———————————-

Chocolate Oatmeal Bars

Cookie Layer:
1 C. butter
2 eggs
2 C. brown sugar
2 tsp. vanilla
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
3 C. quick-cooking oatmeal

Topping:
1 (12 oz) pkg. milk chocolate chips
2 tsp. vanilla
2 T. butter
1 can sweetened condensed milk
1/2 tsp. salt
1/2 C. chopped nuts (poster used pecans)
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large bowl cream 1 C.
butter, brown sugar, eggs & vanilla. Add
flour, salt, soda & oatmeal & mix well;
press into prepared pan.
In another bowl melt 2 T. butter & chocolate
chips together. Add sweetn’d cond’ milk,
vanilla, salt & nuts – mix until smooth then
pour over cookie layer & spread evenly.
Bake 20-25 minutes. Cool then cut into
bars. Makes 20 bars

(recipe: sugar-n-spicegals.com)
===============

Hope your day goes VERY WELL and you are able to enjoy it!

Hugs;

Pammie

It’s Thursday and I’m FREE!!!

Because of the new babysitting schedule I’m finally FREE on a Thursday – WOW! (We changed to Monday/Tuesday starting 1:30 – around 4:30/5 – or a little later if needed). I just agreed to the same next week – it works out MUCH better for me not working the extra hours (used to be 9:30 a.m. – 4/5/6 etc.) VERY long hours!

Today my husband decided to drive me around to my various errands: first we went to deliver about 12 baby blankets/hats/booties, toys to Crossroads Pregnancy Center – they offer them to expectant mothers. It’s been probably 2 years since I’ve donated to them and now that our Detroit Veterans Hospital Baby Shower is almost upon us ( beginning of May) all of my baby knitting for them is ready to go. I needed another ‘charity/out/donations’ so this fills the bill! Next we stopped at Michael’s crafts store where I was able (with a LOT of help from one of their staff) to find three skeins of a new yarn I just feel in love with. It’s called “Loops and Threads Ombre Hues” in a lovely violet/purple hue. Took us quite awhile to locate the yarn then actually FIND it in the store! Turns out it was on an End Cap about 3 aisles over from where their yarn is located but the lovely lady found me exactly what I wanted – they only had THREE skeins of my color and I was THRILLED – that’s all I needed to make a baby blanket. It’s really pretty varied shades of purple/lavender and SUPER SOFT! Gonna love finding a pattern for this one!

Next was a quick grocery store trip – got that done then home. We decided it was more than time to order CHINESE FOOD! YES! It’s been a long time since we did that so we pigged out on Sweet ‘n Sour Pork, Shrimp fried rice & Almond Boneless chicken – YUM!!!

Caramelitas (bar cookies)

1 C. rolled oats
3/4 C. melted butter
1 C. flour
3/4 C. brown sugar
1 tsp. baking soda
1 (about 11 oz) bag soft caramels
1 C. chocolate chips
1/2 C. heavy cream
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray.

In small saucepan combine caramels &
heavy cream – cook over medium heat.
Stir continuously until all is smooth &
caramels have melted. Remove from heat.

In a large bowl combine melted butter,
brown sugar, flour, rolled oats & baking
soda – mix until well combined.

Press half of oat mixture into bottom
of prepared pan in even layer.

Bake 10 minutes.
Remove & sprinkle choc. chips evenly
over crust. Pour caramel mixture over
choc. chips.

Spread remaining half of oat mixture over
caramel layer, creating a top crust.

Return to oven – bake 20 minutes until
top is brown.

Once fully cooked, make sure bars are
cooled completely before cutting into squares.

(recipe: cooktopcove.com)
———————-

Parmesan Meatloaf

1 lb. lean ground beef
1 lb. lean ground turkey
2 large eggs
1/4 C. bread crumbs
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1-2 garlic cloves, minced
1 small onion, minced
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. grated Parmesan cheese
1/2 C. marinara sauce
1/2 C. Italian cheese mix
=
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick cooking spray.

In large bowl combine meats, seasonings,
eggs, bread crumbs, garlic & onions – don’t
overhandle – just combine – shape into
loaf pan.
Top with sauce then place loaf pan on a
baking sheet.

Bake 45-60 minutes

Remove & top with cheese. Place back in
oven until cheese melts.
Let it rest 5-10 minutes before cutting.
Serves 6

(recipe: justapinch.com)
——————-

Ham, Spinach & Potato Pizza
(time for dough to rise 1 1/2 hrs or up
to overnight)Dough:

1 1/3 C flour (plus more for dusting)
2/3 C. whole wheat flour
1 tsp. kosher salt
1 tsp. sugar
1/2 tsp. instant yeast
1 C. lukewarm water

Toppings:

3 T. olive oil
4 cloves garlic, thinly sliced
1 medium shallot, thinly sliced
8 oz. fresh mozzarella cheese, torn
2 handfuls fresh spinach
6 oz. thick-cut (3/8 inch) sliced ham,
cut into 1/2 inch pieces
6 oz. rainbow fingerling potatoes
thinly sliced (1/8 to 1/16th inch thick)
kosher salt/black pepper
crushed red pepper flakes, for sprinkling
grated Parmesan cheese, for sprinkling
handful chopped fresh parsley
=
Dough:

In a medium bowl combine flours, salt,
sugar & yeast – mix in water until combined.
Cover with plastic wrap & let rise at room
temp. for 1 1/2 hours (or up to overnight)

Preheat oven 475 degrees F.
Position a pizza stone OR inverted
baking sheet in oven.

Cut out 2 big sheets of parchment paper &
dust liberally with flour.

Divide dough into 2 pieces & place each
on a piece of parch. paper. (dough will be
very sticky – don’t be shy in dusting it with
enough flour as needed to handle it)

Roll out dough on parchment until dough is
very thin & about 12 inches in diameter,
dusting with flour as needed.

Toppings;

Brush each dough round with 1 T. oil & top with
garlic, shallot, mozz cheese, spinach & ham.

In a medium bowl toss potatoes with remaining
1 T. olive oil & distribute potatoes over the pizzas
in a single layer, not allowing the potatoes to
overlap. Sprinkle both pizzas with a good pinch
of salt & a few grinds of black pepper.

Using a pizza peel (OR a baking sheet) slide
one of the pizzas on it’s parchment onto the
pizza stone OR inverted baking sheet)

Bake about 12 minutes until cheese is splotchy
with brown marks & potatoes are browned.

Sprinkle tops of pizzas with crushed red pepper,
Parm. cheese & parsley.

Makes two 12-inch pizzas

(recipe: foodnetwork.com)
——————————-

Crockpot Sweet ‘n Spicy Pork Tenderloin

1 (2 lb) pork tenderloin
1 medium yellow onion, sliced into rings
8 T. honey mustard salad dressing
3 T. soy sauce
3 T. red wine vinegar
2 T. honey
3-4 cloves garlic, chopped
2 T. brown sugar
1 T. chili paste
2/3 C. water
salt/black pepper – to taste
=
Pat pork tenderloin dry using paper
towels – trim any excess fat. Cover
with salt/black pepper – to taste.

Place sliced onions on bottom of crockpot –
lay tenderloin on top. Pour water on bottom
of crockpot around tenderloin.

In a bowl mix remaining ingredients – whisk
until combined (taste & adjust heat & sweetness-
adjust to your liking); pour over tenderloin.

Cover & cook on High 4 hours (or Low about
7 hours).
Serves 4-8

(recipe: justapinch.com)
——————————

Russian Chicken

1 large 5-6 lb. chicken, cut up;
8-10 bone-in pieces (rinsed &
patted dry with paper towels)
1 tsp. kosher salt
1 tsp. ground black pepper
4 T. butter
2 T. olive oil
4 large Granny Smith apples, cored/
cut into eights (place in a bowl of
water with a little lemon juice to keep
them from turning brown, until ready
to use)
1 large sweet onion, thickly sliced
1/2 C. orange skins cut from 2 large
navel oranges
1 C. white wine
1 C. orange juice, squeezed from the
2 navel oranges
=
Heat a large cast-iron pan (or wok) over
high heat. Add butter & oil. Salt & pepper
chicken pieces & place half of them in hot
oil to sear, skin side down. Turn after 4-5
minutes (or once skin is crispy), cook other
side 4-5 minutes.

While first batch of chicken is cooking, line
bottom of a Dutch oven with
half of the apple pieces (but do not turn on
burner yet). Place seared chicken on top of
raw apple wedges. Cook second half of
chicken, searing on both sides – set aside.
Keep pan hot & add onions & orange strips;
cook just until onions start to soften, tossing &
stirring often. Using a slotted spoon, remove
half of cooked onion/orange & spread over
chicken in Dutch oven – top with rest of onion
mixture.

Once apples are done, lay those on top.
(Dutch oven should have layers of uncooked apples,
chicken, onion/orange peel, more chicken, more
onions & orange peel – finished with seared apples.

Deglaze the pan with white wine, scraping any
brown bits from bottom & pour over chicken in
Dutch oven. Pour in squeezed orange juice &
bring to a boil. Cover, lower heat to Low & cook
about 12-15 minutes until thickest part of chicken
pieces registers 160 degrees F. on an instant-read
thermometer. Remove chicken pieces to a platter
& cover with apples/onions; serve with some of
the liquid on the side.
Serves 8

(recipe: afamilyfeast.com)
—————————-

Tomato Florentine Soup

1 tsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 large tomatoes, diced (about 2 lb)
2 tsp. Italian seasoning
2 (14 oz, ea) cans reduced-sodium
chicken broth
1 (10 oz) pkg. fresh spinach, trimmed
1/2 tsp. black pepper
2 T. grated Parmesan cheese
(optional topper)
=
In soup pot, heat oil over medium heat.
Add onion & garlic – saute 5 minutes until
onion is browned, stirring occasionally.

Add tomatoes & Italian seasoning – cook
10 minutes until tomatoes soften,
stirring occasionally.

Add chicken broth, spinach & pepper; bring
to boil.
Reduce heat to Low; cover & simmer
2-3 minutes until spinach is wilted.
Ladle soup into bowls & top with Parmesan
cheese, if using.
Serves 7

(recipe: mrfood.com)
——————————-

Heaven on Earth Cake

1 angel food cake (pre-made OR bake
a box of angel food cake mix & let cool)
1 (18 oz) can cherry pie filling
1 (3.6 oz/4-serving) box instant vanilla pudding
mix
1 1/2 C. milk
1 C. sour cream
1 (8 oz) tub Cool Whip, thawed
sliced almonds (optional) garnish
=
Cut angel food cake into 1-inch cubes.*
Layer half of the cake pieces evenly in
bottom of a 9 X 9″ baking pan (if you have
a trifle bowl – you could put it in this)

Spread 2/3rds of pie filling evenly over
cake layer then layer remaining cubed
cake over top of pie filling.

In a medium bowl using elec. mixer,
combine pudding mix, milk & sour
cream – mix until smooth, about 2 minutes.
Pour evenly over top of cake.

Spread Cool Whip evenly over pudding
layer.
Drop & spread remaining pie filling over
top of cake.

Refrigerate 4-5 hours (or overnight) before serving.
(cake needs this amount of time to soak up all the
flavors)

Sprinkle top of cake with slivered almonds, if
desired.
Serves 10

NOTE:
*The best knife for cutting angel food cake is a
knife with serrated blade.

(recipe: spaceshipsandlaserbeams.com)

===================

It’s another really lovely day – 63 degrees F. & sunny with fluffy clouds & a bit of a strong breeze. Yesterday we were under a Severe Weather Watch for most of the afternoon & evening but we only got a mild thunderstorm – nothing big. On & off for the rest of the week we’re supposed to get rain – we’ll see. It’s April – we will need the rain for the flowers & budding trees! I LOVE SPRING! So many gorgeous colors of blooming things! I was finally able to identify it – it’s a vine that I’ve been seeing around. I know we had it in our yard when I was growing up but I finally remembered the name of it: Bittersweet! It has red ‘flowers’ with red ‘almost like a cherry’ in the center of the ‘bloom’ – strange looking but the color is magnificent – bright red/orange!

Enjoy your day! Remember to have some FUN or do something that makes you smile or relax!!!

Hugs;

Pammie

Another GREAT day!

Spent time babysitting yesterday – 1:30 – 5 (not bad!);spent most of it knitting while grandbaby played. Her ‘new’ thing? Apparently she’s learned how to take off her pants & diapers! The bad part? She then throws clothes & all in the garbage! That did NOT happen on my watch but I’ll have to be very diligent in watching her every move! Going back today for Day 2 of the same thing – hopefully Dad will get off work on time!

4-Ingredient Almond Joy Cookies

1 (14 oz) bag sweetened coconut flakes
2 C. semi-sweet chocolate chips
2/3 C. chopped lightly salted almonds
1 (14 oz) can sweetened condensed milk
=
Preheat oven 325 degrees F.
Line a large baking sheet with parchment
paper.

In large bowl combine coconut, choc. chips,
almonds & sweetnd cond milk – stir until
combined.
Scoop out dough using a cookie scoop onto
prepared baking sheet. Moisten the tips of
your fingers with water & shape into discs –
pat tops flat.

Bake 12-14 minutes until tips of coconut are
just starting to turn golden brown. Cool
cookies on baking sheet.
Store any leftovers in airtight container
Makes 3 dozen

(recipe: momontimeout.com)
———————————

Chicken-fried Steak & Gravy

4-6 cube steaks (should be about 1/4″ thick)
2 C. flour
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
pinch cayenne pepper (optional)
2 eggs
1/4 – 1/2 C. cooking oil (poster used Canola)
1 1/2 C. milk
=
In a pie plate combine flour, salt/pepper, garlic
powder & cayenne – whisk together.
In another pie plate whisk eggs until smooth.

Heat oil in a skillet to sizzling (when you put a drop
of water in oil it sizzles).

Dip steaks in egg then into flour mixture (some people
dip into egg, then flour, then egg & flour again – your
choice). Make sure steaks are well coated with flour.

Add steaks to hot oil (being very careful since oil is so hot).
Cook 4-6 minutes per side until golden brown. Remove
to a plate & cover to keep warm.

Remove most of oil from skillet leaving about 4 T. along
with browned crumbs in pan. Add 3-4 T. leftover flour to
drippings & stir to mix well. Add milk & cook to boiling.
Remove when gravy gets to desired thickness. Pour gravy
over cooked steaks & serve.
Serves 4-6

(recipe: thesouthernladycooks.com)
——————————–

Lasagna Casserole

1 lb. ground beef
1/4 C. chopped onion
1/2 tsp. salt
1/2 tsp. black pepper/divided
1 lb. medium pasta shells, cooked/
drained
4 C. shredded mozzarella cheese/divided
3 C. (4%) cottage cheese
2 large eggs, lightly beaten
1/3 C. grated Parmesan cheese
2 T. dried parsley flakes
1 (24 oz) jar pasta sauce
=
Preheat oven 350 degrees F.
Spray a shallow 3 qt (or 9 X 13″)
baking pan with nonstick cooking
spray.

In large skillet cook gr. beef & onion
over medium heat until meat is no
longer pink; drain. Sprinkle with
salt & 1/4 tsp. pepper.

In large bowl combine pasta, 3 C. mozz.
cheese, cottage cheese, eggs, Parm.
cheese, parsley & remaining pepper.
Transfer mixture to prepared baking
dish. Top with beef mixture & spaghetti
sauce (dish will be full)

Cover with foil & bake 45 minutes.
Remove from oven, uncover &
sprinkle with remaining mozz. cheese.

Bake, uncovered, 15 minutes until cheese
is bubbly & melted.

Let stand 10 minutes before serving.
Serves 8

Freezing directions:

Unbaked casserole: sprinkle
casserole with remaining mozz. cheese.
Cover with foil & freeze.

To use: partially thaw in fridge overnight.
Remove from fridge 30 minutes before
baking.

Preheat oven 350 degrees F.
Bake as directed, increasing time as
necessary until heated through & a
thermometer inserted in center reads
165 degrees F.

(recipe: tasteofhome.com)
————————-

Crockpot Bacon Cheeseburger Soup

4 small russet potatoes, peeled/diced
1 small white or yellow onion, chopped
1 C. carrots, shredded
1 tsp. dried basil
1 tsp. dried parsley
3 C. chicken broth
1 lb. lean ground beef
8 slices bacon, cooked/chopped
3 T. butter
1/4 C. flour
2 C. milk
1/2 tsp. salt
1/2 tsp. black pepper
2 C. Pepper Jack or Cheddar cheese,
shredded
(Optional: chopped green onions – garnish)
=
Place potatoes, carrots, onions, basil &
parsley in crockpot. Pour in broth & cover.

Cook on Low 6-8 hours (or High 4-5 hours)
until potatoes are tender.

About 45 minutes before serving, crumble
& cook gr. beef in large skillet over medium-
high heat, about 6-8 minutes; drain & place
gr. beef & bacon in crockpot.

Wipe out hot skillet using paper towel &
add butter. When butter melts, whisk in
flour & cook about 1 minute until bubbly &
golden-brown. Whisk in milk, salt/pepper –
pour mixture into crockpot & stir to combine.

Add shredded cheese & stir well to combine.

Cover & cook about 20 minutes until cheese
melts.
Garnish with gr. onions, if desired.
Serves 8

(recipe: recipereader.com)
————————-

Cheesy Ham & Cheese Casserole

1 (15 oz) can pinto or black beans,
drained/rinsed
1 box (Jiffy) cornbread mix
1 large egg
1 (15 oz) can whole kernel corn
(undrained)
8 oz. plain yogurt
1 C. cooked/chopped ham
1 roma tomato, chopped (optional)
8 oz. shredded Cheddar cheese
–
Preheat oven 375 degrees F.
Lightly spray a 9 X 13″ baking
dish with nonstick cooking spray.
In medium bowl mix cornbread mix,
egg, corn (with liquid in can), yogurt,
ham & tomato until fully incorporated.*
Pour mixture on top of beans in dish.
Bake 20 minutes. Remove from oven &
top with shredded cheese. Bake about
7-10 minutes more to melt cheese. Serve
immediately or cool slightly.
Serves 6

*For more flavor, add 2 tsp. seasoned
salt & 1 tsp. ground black pepper (or)
cayenne pepper to mix in bowl.

(recipe: 4hatsandfrugal.com)
—————————–

(Copycat Recipe) Long John
Silvers Batter  for Fish or Chicken

vegetable oil – for frying
(Long John Silvers uses Alaskan
Cod – wild caught) This recipe
works well with catfish or tilapia
or any other white fish

1 1/2 C. flour
4 T. cornstarch
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. hot water
fish or chicken
(can also be used with chicken
tenders, shrimp & onion rings)
=
In a bowl sift the dry ingredients;
add water & mix well.
Coat chicken or fish completely
with batter & fry until golden brown.
–
NOTE: Poster said:
Make sure fish pieces are no larger
than 3 oz each. (when they are heavier
they immediately sink in oil). Poster
likes to raise & lower breaded fish
pieces in the oil several times so that
they can cook just a little & the expansion
of the dough is less.

(recipe: justcookwell.com)
———————————

Raspberry-Banana Bread Muffins

Muffins:
7 T. unsalted butter
1/2 C. brown sugar
1 C. milk
2 eggs
1 tsp. baking soda
2 ripe bananas, mashed (about 1 C)
2 1/2 C. self-rising flour
1 C. fresh or frozen raspberries
–
Crumble Topping:
1/4 C. slivered almonds
2 T. flour
2 T. rolled oats
2 T. brown sugar
2 T. butter, melted
=
Preheat oven 350 degrees F.
Spray 12 (or 8) muffin tin with
nonstick cooking spray (OR) line
with paper liners.

Crumble Topping:
Combine dry ingredients in a
bowl & mix in melted butter.

Muffins:
In a saucepan (or in microwave)
melt butter – remove from heat &
whisk in sugar. Add milk, eggs &
baking soda – stir to combine.
Mix in bananas; sift in flour &
stir to just combine. (do not over
mix). Using a spatula, gently fold in
berries through the batter.
Divide batter into tins; evenly
sprinkle crumble mixture on top.
Bake 20-25 minutes for a 12 tin
pan/ 30-35 minutes for an 8 tin
pan until muffins rise, are lightly
golden & bounce back when gently
pressed. Remove from oven & cool
10 minutes before removing to a
wire rack to cool. Best eaten the
day of baking but also freeze well.

(recipe: today.com)

==================

It’s another lovely sunny day – high expected of close to 60 degrees F! The small problem? This evening and into 2-3 days later we’re supposed to get rain/showers. Oh well – I can knit when it’s raining – right? This evening is Knit at Panera Bread, tomorrow is Knit Library so I’ll be safe, warm & able to enjoy the company of my friends!

Hugs;

Pammie

Another ABSOLUTELY GORGEOUS day!

As days go, today is almost PERFECT! The sun is shining brightly, lovely blue sky with little fluffy white clouds, slight breeze – LOTS of flowers/flowering bushes in bloom and 75 degrees F! WOW! (no choir practice this afternoon so I have an entirely open day ahead!) Planning Beef Stroganoff for dinner (husband suggested using rice instead of egg noodles so I’m going to try it with brown rice!)

Chocolate-Cherry Cobbler

1/4 C. butter, melted
1/2 tsp. vanilla
1 (30 oz) can cherry pie filling
1 C. flour
1 C. sugar
1 1/2 tsp. baking powder
1/4 C. baking cocoa
1/2 C. milk
=
Preheat oven 350 degrees F.

In a small bowl combine melted
butter & vanilla – spread in bottom
of a 9 X 13″ baking dish. Pour pie
filling into pan.

In a bowl mix flour, sugar, baking
powder & cocoa – stir in milk & pour
over pie filling – do not stir.

Bake 30-40 minutes until golden.
Serve warm
Serves 4-6

(recipe: gooseberrypatch.com)
————————–

Chicken Chasseur

(chicken & mushrooms in a
hearty savory tomato sauce)

1 T. olive oil
1 1/2 to 2 lb. chicken breasts, skinless/
boneless
salt/black pepper – to taste
1 T. butter
1 medium onion, sliced
8 oz. mushrooms, cut in half
2 cloves garlic, sliced
1/2 C. dry white wine
4 fresh thyme sprigs, leaves only
2 fresh bay leaves
1 T. tomato paste
1/2 C. canned diced tomatoes (or
crushed tomatoes)
1 1/2 C. chicken stock
=
In large pan heat 1 T. oil; season chicken
with salt & pepper. Place chicken in hot oil
& brown on both sides until golden, 3 min.
per side (you may need to do this in batches)
Transfer chicken to a plate.

Add butter, onions, mushrooms, garlic &
salt to pan – saute on Low heat until
mushrooms lose their moisture & onions
are tender, about 10 minutes.

Add white wine to butter mixture & cook 2-3
minutes until it has mostly evaporated. Add
thyme leaves, bay leaves & tomato paste.
Add browned chicken, diced tomatoes &
chicken stock to pan & bring to a boil.

Reduce heat; cover & simmer 20 minutes.

Uncover pan & cook about 10 minutes until
sauce has reduced.
Serves 6

(recipe: commandcooking.com)
—————————–

I read this recipe title and thought: That could be used ANYTIME!

Delicious Winter Salad
(serves 1)

1 bulb fennel, finely sliced
1 small shallot, finely sliced
2 blood oranges, sliced or diced
1/4 C. walnuts, toasted/roughly chopped
thyme leaves (optional) to taste
fennel fronds, roughly torn (to taste)
flaky salt, to taste
ground black pepper, to taste
olive oil, to taste
1 chicken cutlet, breaded/fried/
roughly chopped
=
In large bowl add fennel, shallot, oranges,
walnuts, thyme & fennel fronds – toss gently
to combine.

Season with salt & pepper; drizzle with
olive oil.
Serve salad with chicken on top.
Serves 1

(recipe: recipereader.com)
———————–

Crockpot Corned Beef Hash

1 lb. corned beef, chopped
1 lb. russet potatoes, chopped
1 onion, chopped
2 T. olive oil
2 T. Worcestershire sauce
1 tsp. garlic powder
1 tsp. dried oregano
1 T. chopped parsley – garnish
=
Fried eggs – for serving
=
Line insides of crockpot with foil &
spray with nonstick cooking spray.
Combine corned beef, potatoes, onion,
olive oil, Worc. sauce, garlic powder,
oregano & parsley – toss. Cover &
cook on High 4-5 hours until potatoes
are tender. To serve, garnish with
more parsley – serve warm with eggs.
Serves 4

(recipe: delish.com)
————————–

No-Boil Baked Ravioli

1 (24 oz) jar marinara sauce, divided
3/4 lb. ground beef
1/2 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. mustard powder
1/2 tsp. salt
1 tsp. hot sauce
1 tsp. Worcestershire sauce
1 small yellow onion, diced
3 cloves garlic, minced
1/2 C. Half & Half cream
1 (20 oz) pkg. refrigerated ravioli
2 C. shredded mozzarella cheese
=
Preheat oven 350 degrees F.

Spread 3/4 C. marinara sauce on
bottom of a 9 X 13″ baking dish.

In large skillet over medium-high heat, cook
ground beef, crumbling, about 3 minutes
until it just starts to brown.

Add onion/basil/oregano/mustard powders,
salt, hot sauce, Worc. sauce & onion. Cook
about 5 minutes until beef is fully cooked.
Add garlic – cook 1 minute; drain.

Reduce heat to Low & add remaining
marinara sauce & Half & Half to beef mixture;
stir to combine. Remove from heat.

Evenly arrange half the ravioli on bottom of
prepared baking dish & top with half the
meat sauce. Evenly spread 1/2 C. mozz. cheese
on top. Repeat layers once, starting with remaining
ravioli & ending with remaining mozz. cheese.
Cover with foil.

Bake about 35 minutes until ravioli is heated
through. Remove from oven, remove foil &
turn on oven Broiler.

Broil dish 1-2 minutes until top is slightly browned.
Remove from oven & let stand 5 minutes.
Serves 6

(recipe: heartlandcooking.com)
———————–

Chili Cornbread Casserole

1 lb. lean ground beef
1 (28 oz) can crushed tomatoes
1 (15 oz) can red enchilada sauce
1 (15.5 oz) can kidney beans, drained/
rinsed
1 (8.5 oz) box corn muffin mix
2 C. Mexican cheese blend, grated/
divided
1/3 C. milk
1 onion, finely chopped
1 jalapeno pepper, seeded & ribs
removed, finely chopped
1 egg
2 tsp. cumin
2 tsp. chili powder
1 tsp. garlic powder
kosher salt/black pepper, to taste
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

In large skillet over medium-high
heat, brown beef, onion & jalapeno
until beef is cooked through & veggies
are softened. Drain.

Season with salt/pepper then stir in
cumin, chili powder, garlic powder,
tomatoes, enchilada sauce & kidney
beans. Cook 7-10 minutes until mixture
has reduced slightly – transfer to
prepared baking dish. Sprinkle 1 1/2 C.
cheese on top.

In large bowl prepare corn muffin mix
accordg. to pkg directions (stirring in
egg & 1/3 C. milk) until smooth. Stir in
remaining cheese & pour mixture evenly
over beef & veggies.

Bake 20-22 minutes until a toothpick
inserted into center of cornbread comes
out mostly clean.
Serves 8

(recipe: 12tomatoes.com)
———————–

Italian Ricotta Cookies

Cookies:

2 sticks butter (1/2 lb), softened
1 3/4 C. sugar
2 eggs
1 (15 oz) tub ricotta cheese
2 T. vanilla
4 C. flour
1 tsp. baking powder
1 tsp. baking soda

Glaze:

4-5 T. milk
1 1/2 C. powdered sugar
1 tsp. almond extract
=
Optional: sprinkles for tops of cookies
====
Preheat oven 350 degrees F.

In medium bowl cream butter & sugar;
add eggs, ricotta & vanilla – mix until
well combined.

In another bowl combine flour, baking powder &
baking soda. Add flour mixture to ricotta mixture;
mix well.

Roll or scoop dough into teaspoon-sized balls &
place on ungreased cookie sheet about 2 inches
apart.

Bake 8-10 minutes until lightly browned.
Allow to cool on sheet 3 minutes then transfer
to a wire rack to cool completely.

Glaze:

In medium bowl whisk milk, powdered sugar &
almond until smooth. Dip the tops of the cookies
in the glaze & set upright back on wire rack.
IMMEDIATELY top with sprinkles – repeat with
remaining cookies.
Makes about 60

(recipe: lovebakesgoodcakes.com)

==============

Hope you’re having a LOVELY day, too!

Hugs;

Pammie

Looks like a lovely day!

Just checked the temperature and it’s 48 degrees F. BUT the sun is shining brightly and it’s supposed to get up to 58 so that’s not bad at all! (It’s been chilly/gloomy/really windy for the past few days).

Life is finally feeling like I’m back on my old ‘regular’ schedule – YAY! Today is Knit at the restaurant 1-3 p.m.; I’m currently working on 3 projects (again): I have a little bit to go to finish the light-weight yellow/mint & white baby blanket, started a new project yesterday: a (kind of) copy of the blanket I knit my grandbaby – it’s Feather & Fan pattern: bright yellow/medium pink & medium green (the yarn just came in a few days ago) and last: picked up the Angels Above Baby Gowns knit baby booties & hats. This is the project on FACEBOOK that creates gorgeous burial packages for babies – they do a fantastic job of creating lovely packages. Before Covid they used to send out tons of packages to hospitals all over the United States. I’m not sure, now, how they distribute them. I just went on their site (it’s private, you have to sign up to join before viewing) just to remind myself of exactly what the booties/hats are like. Before Covid they were mostly white or very muted colors – I see, now, that they can be any yarn colors AND they also take knit or crocheted 15″ X 15″ baby blankets to go with the package (they are more a ‘memorial’, not to cover the baby so they are smaller). I’m happy to see that several of my knit friends want to join me in this project (again). It’s beena about 2 years since I’ve donated to them.

Banana Drop Cookies


2 1/4 C. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/4 C. sugar
2/3 C. butter
1 tsp. vanilla
2 eggs, beaten
1 C. banana, well mashed

Optional Topping:
1/4 C. sugar
1 tsp. cinnamon
=
In small bowl mix flour, baking
powder/baking soda, salt &
cinnamon. In another bowl
cream sugar, butter & vanilla
until light & fluffy. Add eggs &
beat well; stir in banana.
Slowly mix dry ingredients into
wet & chill 30 minutes in fridge.
–
Preheat oven 400 degrees F.
Spray cookie sheets with
nonstick cooking spray.
Drop teaspoon-sized balls of
dough 2 inches apart onto
prepared sheets. (if desired
mix together topping & sprinkle
on cookies).
Bake 8-10 minutes until browned.
Cool 2 minutes on sheets then
transfer to rack to cool.

(recipe: Mike Suddaby – FB)
————————–

I seem to have a bunch of Mexican/Hispanic recipes so am going to post them together:

Creamy Gazpacho

1 1/2 lb. roma tomatoes, coarsely
chopped
1 C. roasted red peppers
4 cloves garlic
1 (12 oz) pkg. silken tofu, cut into pieces
1 C. fresh herbs, chopped
1/4 C. red wine vinegar
4 green onions, chopped
1 tsp. salt
1/2 tsp. black pepper
=
Optional:
grilled baguette slices
olive oil
–
In large food processor combine
tomatoes, roasted red peppers, garlic,
tofu, fresh herbs, vinegar, green onions,
1 tsp. salt & 1/2 tsp. black pepper – cover
& process 1 minutes until nearly smooth.

Serve chilled, if desired, with grilled
baguette slices & finish with additional
herbs, black pepper, shaved Parmesan
and/or a drizzle of olive oil.
Serves 4

(recipe: bhg.com)
————————–

Beef Taco Casserole

1 lb. ground beef
1 1/2 C. tomato soup
1 C. salsa
1/2 C. milk
6 flour tortillas
1 C. shredded Mexican-blend cheese
=
Preheat oven 400 degrees F.
Place all ingredients (half the cheese)
in a bowl. Mix well & spoon into a
2 qt. baking dish. Cover with foil &
bake 30 minutes until hot. Sprinkle
with remaining cheese before serving.
Serves 6

(recipe: mydailymoment.com)
———————————

Mexican Tortilla Casserole

1 lb. gr. beef
1/2 C. diced onion
1 pkt. dry taco seasoning mix (&
water required on pkg.)
2 C. shredded Cheddar cheese
1 can refried beans
1 C. cooked rice (poster used Minute Rice)
1 can Mexican-blend corn, drained (you will
only be using about 1/2 can)
4-5 large flour tortillas
8 oz. thick, chunky salsa
–
Preheat oven 350 degrees F.
Spray a spring form pan (OR) round cake
pan (OR) casserole dish with nonstick
cooking spray.
In skillet brown gr. beef & onion; drain.
Add taco seasoning & water – cook
accordg. to pkg. directions.

Layer 1:
Lay 1 tortilla in bottom of prepared pan;
spread 1/3rd beans on top, top with
1/3rd meat & sprinkle on some cheese.

Layer 2:
Tortilla, 1/2 the rice, 1/2 salsa, 1/2 corn & cheese.

Layer 3:
Tortilla, 1/3rd beans, 1/3rd meat, cheese

Layer 4:
Tortilla, beans, meat, corn, rice, salsa & cheese
–
Bake, covered with foil about 40  minutes. Uncover
& bake 10-15 minutes longer. Let stand 5 minutes
before cutting.
Serve topped with sour cream, diced onion &
shredded lettuce.

(recipe: 99easyrecipes.com)
———————-

Easy Cheesy Ground Beef Enchiladas

1 lb. ground beef
2 (10 oz, ea) cans red enchilada sauce
8 oz. shredded Mexican-blend cheese
8 oz. shredded Cheddar cheese
12 (6 inch) flour tortillas
=
Optional garnishes:
sour cream
salsa
chopped lettuce
sliced black olives
=
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a skillet brown gr. beef; drain. Stir in
3/4 C. enchilada sauce & 1 C. cheese.

Spoon meat mixture onto tortillas (down
center) – roll up & place, seam-sides down,
in prepared baking dish.

Pour remaining enchilada sauce on top &
cover with remaining cheese.

Bake 15-20 minutes until cheese melts.
Serves 6

Optional: Serve with cooked yellow rice &
refried beans

(recipe: food.com)
—————————–

Taco Potatoes

6 medium Russet potatoes, washed/
patted dry
1 lb. lean ground beef
1 (1 oz) pkt. taco seasoning mix
1/3 C. water

Additional/Optional toppings:

shredded lettuce
shredded Cheddar cheese
sour cream
salsa
guacamole
chopped green onions
=
Preheat oven 400 degrees F.

Poke a few holes in each potato
then wrap in foil. Bake potatoes
1 hour.

Carefully remove potatoes from oven,
setting them aside to cool.

In large skillet crumble & brown gr.
beef over medium-high heat; drain.

Add taco seasoning & water – stir &
bring to a boil. Reduce heat to Low &
let simmer 10 minutes.

Remove foil from potatoes then cut a
slit in top of each to open.
(you can use pot holders to hold onto
potatoes; gently squeeze sides of potatoes
to open the slit a little)

Fill potatoes with ground beef & any
desired toppings.
Serves 6

(recipe: recipesaver.com)
————————

Touchdown Taco Dip

1 1/2 lb. hamburger, cooked/drained
1 C. onion, chopped
3/4 C. ketchup
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
half of a 1 oz. packet Taco seasoning
1 can refried beans
1 (4 oz) can green chiles, drained/chopped
4 dashes tabasco sauce
1 C. shredded Cheddar cheese
1 C. Jack cheese, shredded
1 (2 1/4 oz) can sliced black olives, drained
1 chunk medium tomato, seeded/
chopped
4 green onions, chopped
=
To serve:
Tortilla chips or “Scoops”
===
Place all items (except chips) in a large
bowl – mix to combine & serve with chips/
dippers

(recipe: yummly.com)
————————–

Crockpot Nacho Chicken ‘n Rice

1 lb. boneless skinless chicken, cut into
cubes (poster uses chicken tenders)
2 (10 3/4 oz, ea) cans Cheddar cheese soup
1 1/4 C. water
1 (16 oz) jar chunky salsa
1 1/4 C. long-cooking rice, uncooked
–
Place all ingredients in crockpot & mix well.
Cover & cook on Low 3-5 hours, stirring
occasionally. (It’s done when rice & chicken
are tender). Serves 6

NOTE: Poster says stirring this dish a few
times helps you keep an eye on the rice
(especially towards the end of cooking time).

(recipe: recipesthatcrock.com)
———————————

Butterfinger Cake

1 box Devil’s Food cake mix
1 (12 oz) jar caramel topping
1 (14 oz) can sweetened condensed milk
1 (16 oz) tub Cool Whip, thawed
1 Butterfinger candy bar, crushed
–
Prepare cake mix accordg. to pkg.
directions; pour into a 9 X 13″
baking dish sprayed with nonstick
cooking spray. Bake cake.
—
Immediately after removing cake from
oven, poke several holes all over top of
cake using a fork. In a bowl mix sweetnd
cond. milk & caramel together & pour over
hot cake, spreading over entire top of cake.
Cover & refrigerate until chilled.
–
After cake has chilled completely, spread
Cool Whip over top & sprinkle with crushed
Butterfinger bar. Serves 8-10

(recipe: southernplate.com)

================

Hope your day is filled with SUNSHINE!

Hugs;

Pammie

A beautiful Spring day!

Today is another GORGEOUS Spring Day! It’s 63 degrees F. bright sunshine, slight breeze – perfect! (However . . . looking at the rest of the week we’re pretty much under a 70-100% RAIN through to Sunday!) Oh well, life can’t always be perfect, right?

It’s been a pretty busy few days here between church/choir practice Sunday, Monday night was the awards ceremony (I’ll write about that in a minute), Tuesday was my Women’s Care Ministry in the morning & Panera Knit/Crochet in the evening. That brings us to today: Library Knit 10-12 p.m. then a quick trip to Kroger/put away groceries, etc. and now I finally get to sit & relax (and write to you!).

The Awards ceremony was nice, about 20 ladies in attendence; it was their monthly meeting and I was their guest speaker. I wasn’t sure when I got there just exactly what this award was for/called, etc. Turns out it is from the State Chapter of the Daughters of the American Revolution Lydia Barns Potter chapter – for outstanding service to my community. They gave me a pin and this huge plaque! They even had a lovely light supper with homemade salads & rolls plus dessert – it was a very nice evening. The BEST part of it all was the letter my friend wrote when she nominated me for this award – it was VERY touching (made me cry).

Grandma’s “Girdle Buster
Cookie Pie”

18 chocolate sandwich cookies with
extra creme filling (like Double Stuff
Oreos) (or more – to taste)
4 T. butter, melted
2 C. cold milk
1 (3.4 oz) pkg. instant chocolate pudding
mix
2 (8 oz, ea) pkgs. cream cheese, softened
1 (12 oz) tub frozen Cool Whip, thawed
1/3 C. powdered sugar
=
Preheat oven 300 degrees F.

Place all cookies in a food processor &
pulse until finely crushed – mix in melted
butter.

Press mixture into bottom & 1/4 inch up
sides of a 9 X 9″ baking dish.

Bake 7 minutes – remove to cool.

In a large bowl whisk milk & pudding mix
2 minutes; let stand until thickened, about
5 minutes.

Clean food processor & place cream cheese,
1 C. Cool Whip & powdered sugar in – mix
until creamy them spread over cooled crust.
Spread mixed pudding on top then top
off with remaining thawed Cool Whip.

NOTE: for a less rich option: substitute you
can banana pudding mix for choc, & add
sliced bananas or strawberries between
cream cheese & pudding layers and
substitute margarine for butter, if desired.
Serves 6-8

(recipe: allrecipes.com)
————————

Bacon Bombs
(appetizers)

1/2 T. butter
2 T. chopped onion
3 slices stale bread cut into cubes
1/4 C. sharp Cheddar cheese, shredded
1 egg, beaten
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
8 slices bacon
1 T. bacon drippings
=
In a skillet over medium-low heat, melt
butter. Cook onion in skillet about 5 minutes
until soft – transfer to a large bowl. Add bread
cubes, cheese, egg, salt, garlic powder & pepper –
roll mixture into 8 equal-sized balls.

Wrap a slice of bacon around each ball, use
toothpicks to secure bacon in place.

Wipe skillet clean – melt bacon drippings over
medium heat.

Fry the bacon balls in skillet, rolling constantly,
until evenly crispy, 15-18 minutes.
Serves 8

(recipe: heartlandcooking.com)
———————–

Easy Glazed Honey Balsamic Chicken

1/3 C. honey
1 T. balsamic vinegar
2 tsp. dried thyme
salt, black pepper – to taste
3 lb. chicken (thighs & drumsticks preferred)
=
Preheat oven 475 degrees F.

Line a large rimmed baking sheet with foil or
parchment paper.

Place chicken on baking sheet & season with
salt/pepper – rub it into chicken.

In small bowl or measuring cup whisk honey,
balsamic vinegar & thyme. Drizzle a small
amount onto each piece of chicken & use a
brush to coat the chicken.

Bake 20-25 minutes until chicken is cooked
through, brushing glaze on 2 more times during
baking.
Serve immediately.
Serves 6

(recipe: momontimeout.com)
—————————–

Crockpot Buffalo Chicken Pasta

2 boneless skinless chicken breasts
3 C. chicken broth
1/2 C. buffalo wing sauce
1 T. Ranch salad dressing mix (packet kind)
1 tsp. minced garlic
1/2 tsp. black pepper
8 oz. cream cheese
1 C. shredded Cheddar cheese
2 T. cornstarch & 2 T. water
16 oz. fettuccine noodles
=
Optional garnish: chopped cilantro
=
Place chicken, broth, buffalo sauce & seasonings
in crockpot.
Cover & cook on High 4 hours (or Low 8 hours)

When chicken is fully cooked remove from
crockpot; shred using 2 forks.

Whisk cornstarch & water together in small bowl &
add to crockpot. Add cream cheese & shredded
cheese. Whisk until cheese & cream cheese are all
combined, smooth & melted.

Break pasta in half & place in crockpot (uncooked).
Return chicken to crockpot & cover.
Turn heat to High for 30-60 minutes until noodles
are fully cooked, stirring occasionally.
Serve immediately with optional parsley.
Serves 6

(recipe: eatingonadime.com)
—————————

Grilled Teriyaki Chicken Bowl

Bowls:
1 t. vegetable oil, divided
1 lb. boneless skinless chicken breasts
salt/black pepper, to taste
3 C. mixed raw vegetables: like broccoli florets,
carrots, snow peas, bell peppers cut into strips,
fresh mushrooms
4 C. cooked white rice
2 tsp. sesame seeds

Sauce:

1/4 C. soy sauce
1/2 C. water
3 T. light brown sugar
2 tsp. minced garlic
1 1/2 tsp. minced fresh ginger
1 T. honey
1 tsp. toasted sesame seed oil
1 T. corn starch
=
For the bowls:

Heat a pan or grill over medium-high heat.
Place 2 tsp. oil in pan or brush on grill. Season
chicken with salt/pepper to taste & place in pan
or on grill. Cook 4-5 minutes per side or until
chicken is cooked through. Remove from pan/grill
& cover to keep warm. Add remaining teaspoon oil
to pan or brush on grill grates. Add vegetables &
cook 4-5 minutes until tender. Season with salt/pepper
to taste.

Sauce:

In a small pan over medium heat add soy sauce,
water, brown sugar, garlic, ginger,  honey & sesame
oil – bring to a simmer. In a small bowl whisk corn
starch with 2 T. cold water until dissolved – slowly
add mixture to sauce & boil 1 minute until sauce
has thickened, stirring occasionally.

Assembly:

Cut chicken into bite-sized pieces; pour sauce over
chicken & toss to coat. Divide rice between 4 bowls.
Place chicken & veggies on top of rice & sprinkle
tops with sesame seeds. Serves 4

(recipe: dinneratthezoom.com)
———————————–

Banana Pudding Brownies

1 C. light brown sugar, packed
1 1/2 C. plus 1 T. unsalted butter,
melted/divided
1/4 C. mashed ripe banana (1 banana)
2 tsp. vanilla
5 large eggs, room temp.
3 C. flour
1 1/2 tsp. baking soda
2 (3.4 oz, ea) pkgs. banana creme
instant pudding & pie filling, divided
3/4 tsp. kosher salt/divided
16 oz. cream cheese, softened
3/4 C. coarsely crumbled vanilla
wafers (from about 14 cookies)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl vigorously whisk brown
sugar & 1 1/2 C. melted butter until
smooth. Whisk in banana, vanilla &
2 eggs until combined.

In medium bowl whisk flour, baking
soda, 1 box. pudding mix & 1/2 tsp.
salt. Add to sugar mixture, whisking
until fully combined (batter will be
very thick).

Transfer half (about 2 heaping cups)
to prepared baking dish – spread evenly,
touching all edges of pan.

Using elec. mixer, beat cream cheese on
medium speed until smooth, 1-2 minutes,
scraping down bowl when needed. Reduce
speed to Low, add remaining 3 eggs, one-at-
a-time, beating until just combined after each
addition – stopping to scrape sides of bowl
as needed.
Add remaining 1 pkg. pudding mix & 1/4
tsp. salt – increase speed to medium &
beat until combined & smooth, about 2 minutes.
Spread mixture over batter in baking pan in
even layer.

Scoop remaining batter evenly over cream cheese
mixture using your hands or an offset spatula,
gently spread & press into an even layer, covering
most of cream cheese layer.

In a small bowl combine vanilla wafers & 1 T. butter –
sprinkle evenly over top of batter.

Bake 35-40 minutes.
Remove from oven & transfer to wire rack to
cool completely – about 2 hours.
Serves 24

(recipe: southernliving.com)

====================

Hope your day is going splendidly!

Hugs;

Pammie

so today’s the day for the

Will I be watching it – no; sorry I’m not really interested and fully know that the videos of it will be all over the ‘net if I DO wish to see it.

Not much going on lately, life has picked back up to busy (but not too busy). Tonight is the DAR awards ceremony – my speech is ready, trying not to be nervous – will let you know how it went.

Catch a Husband Cake

Cake:

2 1/2 C. flour
1/2 C. sugar
1/4 tsp. salt
3 large eggs
3 T. unsalted butter, melted
1 (14 oz)can sweetened condensed
milk
1 (5 oz) can evaporated milk
1 C. coconut milk*
1 tsp. vanilla

Icing:
1 C. coconut milk
2 T. sugar
1 C. shredded coconut
1 tsp. vanilla
—
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.
In large bowl whisk flour, sugar &
salt; beat in eggs & melted butter.
Mix in all 3 milks: evap, coconut &
condensed – stir in vanilla. Pour
into prepared dish.
Bake 16-18 minutes until a toothpick
inserted into center comes out clean.
(While cake bakes:)
Heat large saucepan over medium ha &
combine icing ingredients – heat until
sugar has melted & mixture is fully
incorporated. Remove cake from oven
& pour icing over top. Set aside to cool.
Slice into squares. Serves 12-16

*you can find coconut milk in the aisle
in grocery store that has drink/cocktail
mixes

(recipe: 12tomatoes.com)
————————————

Chicken with Goat Cheese & Basil

Chicken breasts with skin on
goat cheese (poster uses Garlic & Herb
goat cheese)
fresh basil
salt/black pepper
olive oil
=
Preheat oven 375 degrees F.

Loosen skin on tops of chicken (enough
to make a pocket)
Place a hunk of cheese under skin and
a fresh basil leaf, tuck skin under.

On a rimmed sheet tray covered with
parchment paper, place chicken. Drizzle
with olive oil & some salt & pepper.
Cover with foil.

Bake 35-40 minutes until skin is lightly
browned. (remove when internal temp.
of chicken is about 155-160). Let
chicken rest, covered, about 10 minutes.
(the chicken keeps cooking & all the juices
get back into the chicken).

Optional suggestions for sides to serve
with this:
cooked rice, risotto or potatoes of your
choice.

(recipe: Ina Garten – foodnetwork)
—————————–

Pork Chop Casserole

1/4 C. flour
4 thick pork chops (rinsed, left damp)
3 T. vegetable oil
1 3/4 C. beef broth
1 (10 3/4 oz) can Golden mushroom soup,
undiluted
1 (6 oz) box long-grain & wild rice mix
1 C. water
=
Preheat oven 350 degrees F.

Place flour in a pie plate (or shallow dish).
Coat chops in flour on both sides complete.

In large skillet over medium heat, heat oil.
Brown chops 5-6 minutes per side.

In a 9 X 13″ baking dish combine rest of
ingredients – mix well. Place browned chops
on top of mixture & cover with foil.

Bake 1 hour (until pork is no longer pink)
Serves 4

(recipe: mrfood.com)
———————

Bacon-wrapped Green Bean Bundles

1 lb. whole fresh green beans
3-4 slices bacon, cut into thirds
1/3 C. light brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. black pepper
=
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a large saucepan combine green beans &
enough water to cover them – bring to a boil;
boil 3 minutes; drain.
Wrap 5-6 green beans with a piece of bacon &
secure with a toothpick – continue with rest of
beans/bacon & arrange them in prepared dish.
Sprinkle brown sugar, salt/pepper on top.

Bake 15-20 minutes until bacon is crisp.
Serves 5

NOTE: If you don’t have fresh green beans you
can use 2 (14.5 oz, ea) cans canned. Drain/
rinse & drain one more time. Toss canned green
beans with 1 T. lemon juice for a taste of freshness
before preparing recipe.

(recipe: justapinch.com)
————————–

The BEST Mac & Cheese

16 oz. elbow macaroni (or other tubular
pasta)
1 T. olive oil
6 T. unsalted butter
1/3 C. flour
3 C. whole milk
1 C. heavy whipping cream
4 C. sharp Cheddar cheese, shredded
2 C. Gruyere cheese, shredded
salt/black pepper, to taste
1 1/2 C. panko bread crumbs
4 T. butter, melted
1/2 C. Parmesan cheese, shredded
1/4 tsp. smoked paprika (or regular paprika)
=
Preheat oven 350 degrees F.
Lightly spray a 3-4 qt baking dish with
nonstick cooking spray.

Cook pasta accordg. to pkg. directions
JUST SHY OF al dente. Remove from
heat; drain & place in a large bowl.

Drizzle pasta with olive oil & stir to coat.

Cheese Sauce:

In a deep saucepan, Dutch oven or stockpot
melt butter. Whisk in flour over medium heat.
Continue whisking 1 minute until bubbly &
golden. Gradually whisk in milk & heavy
cream until smooth. Continue whisking until
you see bubbles on the surface – continue
cooking & whisking for another 2 minutes.
Whisk in salt/pepper.

Add 2 C. shredded cheese & whisk until smooth.
Add another 2 C. shredded cheese & continue
whisking until creamy & smooth. Sauce should be
thick.

Stir cheese sauce into cooled pasta until combined &
pasta is fully coated with sauce.

Pour half of the mixture into prepared baking dish.
Top with remaining 2 C. cheese then add remaining
mac & cheese.

In small bowl combine panko crumbs, Parm. cheese,
melted butter & paprika – sprinkle on top.

Bake about 30 minutes until bubbly & golden brown.
Serve immediately.
Serves 12

(recipe: momontimeout.com)
——————————

Basic Crockpot Meatloaf Recipe

2 pounds of lean hamburger
2 eggs
2 slices bread, in small cubes
Milk
Ketchup
Salt and pepper
1 small onion, chopped

Beat eggs – add bread cubes.
Add enough milk to moisten all.
Add hamburger….squish all together with your
hands; season to taste.
Place in slow cooker/Crock Pot….shape to fit, flatten.
Pour ketchup on top (enough to cover completely)
Crock on low all day 8 – 12 hours.

Notes: I’ve also used crushed crackers instead of bread,
and salsa instead of the ketchup.

(recipe: Peg – Marys’ Recipe Exchange)
—————————————–

Butterscotch Squares
(candy)

2 C. light brown sugar
3/4 C. heavy cream
6 T. butter
1/2 tsp. vanilla
1/4 tsp. salt
1 C. powdered sugar
16 oz. melting chocolate or
almond bark
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Line a 9 X 9″ baking dish with foil &
spray with nonstick cooking spray.

In large saucepan over medium-high heat,
add brown sugar, heavy cream & butter.
Cook, stirring, until melted then bring to a
rolling boil.
Reduce heat to Low.

Place a candy thermometer in the pot.
Simmer, while stirring occasionally, until
brown sugar mixture reaches 236 degrees F.,
about 7-8 minutes.

Turn off heat.
Add vanilla & salt – stir to combine.

Whisk in powdered sugar. Evenly pour
mixture into baking dish & let it set at
room temperature 3-8 hours.
(this can be done a day ahead)

Line a 18 X 26″ baking sheet with
waxed paper.

When ready to cut the squares:
Transfer squares from pan. Using a large
sharp knife, carefully use small, swift cuts to
slice it into small squares. (these squares
are fragile & prone to flake/break – so quick
cuts are advised to help keep the candy
together.)

In medium saucepan add melting chocolate –
melt accordg. to pkg. directions.

By hand, or using 2 forks, dip squares into
melted chocolate, taking care to completely
cover them – tap off any excess chocolate.
Place them on the prepared baking sheet.

Transfer sheet to freezer & chill about 3
hours until completely set.
Makes 36

(recipe: commandcooking.com)

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Enjoy your day!

Hugs;

Pammie