and we’re DONE!

As you can see we had a total of 426 baby items donated Saturday – it all went very smoothly. We still have items ‘leftover’ since there were only 40 Moms receiving items so I’ve divided them up for other charities and some are being held for later this year. One lady loves to crochet camo-colored very heavy blankets so we’re holding those for possible donations to other local vets/homeless shelters, etc. I almost feel empty not having a BIG project to organize but that’s OK!

Best Cannoli Dip

8 oz. ricotta cheese
8 oz. cream cheese, softened
1 C. powdered sugar
1 tsp. vanilla
1 C. mini-chocolate chips, divided
=
Optional Dippers:

cannoli shell pieces, waffle cone pieces,
wafer cookies, sugar cookies, graham
crackers – anything else you prefer
=
In large bowl using elec. mixer, combine
ricotta & cream cheese until smooth. Add
powdered sugar & vanilla – beat until
smooth. Fold in 2/3 C. choc. chips. Place
in a serving bowl & sprinkle top with remaining
1/3 C. chocolate chips.
Refrigerate until ready to serve.
Serves 10

(recipe: mrfood.com)
———————-

Lemon-battered Fish

1 1/2 C. flour/divided
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. sugar
1 large egg, lightly beaten
2/3 C. water
2/3 C. lemon juice, divided
2 lb. perch or walleye fillets, cut into
serving-sized pieces
cooking oil
–
Optional: lemon wedges for serving
=
In a pie plate or shallot dish combine
1 C. flour with baking powder, salt & sugar.

In another pie plate or shallow dish combine
egg, water & 1/3 C. lemon juice. Stir wet
ingredients into dry ingredients until smooth.

In a pie plate place remaining lemon juice.

In another pie plate place remaining flour.

Dip fillets into lemon juice then into flour then
into egg mixture.

In large skillet heat 1 inch of oil over medium-high
heat. Add coated fillets & cook until golden-brown,
2-3 minutes per side (reaching 145 degrees F.
internally) and fish flakes easily with a fork.

Place cooked fillets on paper towels to drain.
Serve with lemon wedges.
Serves 6

(recipe: recipereader.com)
————————

Fire-roasted Soup

Soup:

1 T. olive oil
1 sweet onion, diced
4 cloves garlic, minced
salt/black pepper – to taste
1 T. tomato paste
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1 (14 oz) can fire-roasted tomatoes
2 (14 oz, ea) cans cannellini beans,
drained/rinsed
4 C. vegetable or chicken stock
1 Parmesan cheese rind
1 C. heavy cream
1/2 C. Parmesan cheese, finely grated
5 oz. fresh spinach

Optional – for serving:

Grated Parmesan cheese, to taste
crushed red pepper flakes, to taste
crusty bread – for dipping
=
In large pot over medium heat, heat olive oil.
Add onions, garlic, salt/pepper – cook, stirring
often, about 5 minutes until onions soften
slightly. 

Add tomato paste, basil, oregano, thyme – cook,
stirring often, about 5 minutes until tomato paste
darkens in color.

Add fire-roasted tomatoes & juices, beans, stock &
Parm. rind – bring to a boil.

Reduce heat to a simmer, covering the pot halfway
through until flavors meld, about 20 minutes. Remove
lid & add heavy cream, stirring to combine.
Add 1/2 C. Parm. cheese & spinach – stir to combine.

Cook, while stirring often, until cheese melts & spinach
wilts, 5-10 minutes. Taste soup for seasoning & add
salt/pepper, if needed. Remove & discard Parm. rind.

Serve immediately with remaining Parm. cheese, crushed
red pepper flakes & crusty bread.
Serves 4

(recipe: recipereader.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)
—————————————–

Bacon Ranch Cheese Ball Bites

1 (8 oz) pkg. cream cheese, softened
1 C. Cheddar cheese, shredded
1 T. (about half packet) dry ranch seasoning
mix
8 slices bacon, cooked/crumbled
1/3 c. fresh chives, finely chopped
1/3 C. finely chopped pecans
=
In medium bowl combine cream cheese,
Cheddar & ranch seasoning. For mixture
into 16 small balls (about 1 T. each) &
refrigerate 1 hour, until firm.

In a pie plate combine bacon, chives &
pecans.

Roll cheese balls in bacon mixture, making
sure to coat on all sides.
Serves – makes 18

If not serving immediately, loosely cover with
plastic wrap & refrigerate. Let stand at room
temp. 15 minutes before serving.

(recipe: iambaker.net)
———————–

Loaded Baked Potato Skillet

4 slices thick-cut bacon, sliced into
narrow strips
2 lb. (about 3 large) scrubbed, unpeeled,
diced russet potatoes (5 C. diced)
1 C. chicken broth
2 T. garlic powder
kosher salt/black pepper – to taste
1 (10.5 oz) can (Campbell’s) Cheddar
Cheese soup
1/2 C. sour cream
1 1/2 C. (6 oz) shredded sharp
Cheddar cheese, divided
3 scallions, sliced
=
On medium heat place bacon in a
oven-proof skillet & cook until crisp,
about 7 minutes. Remove bacon to
a paper towel, leaving drippings behind.

Place potatoes, broth, garlic powder &
salt & pepper in skillet – bring to a boil
over High heat. Reduce heat to medium;
tightly cover pot with a lid or foil. Cook about
10 minutes until potatoes are very tender.

Using a potato masher, mash potatoes to
coarse, leaving some bigger chunks. Fold in
soup, sour cream, half the bacon & 1 C. cheese
until combined & creamy. Taste & adjust salt/
pepper, if desired.

Turn broiler on High.
Top the skillet with remaining 1/2 C. cheese.
Broil until top is caramelized in spots & cheese
is melted & browned, about 4 minutes. Sprinkle
scallions & rest of bacon on top before serving.
Serves 4

(recipe: allrecipes.com)
——————–

Chicken Green Bean Casserole
(made without canned soup)
1 (10.8 oz) bag cut green beans,
frozen
2 1/2 lb. chicken, cooked/shredded
2 (8 oz, ea) pkgs. cream cheese
1 C. heavy cream
1 C. water
1 tsp. garlic powder
1/2 tsp. salt
1/2 C. Parmesan cheese, grated
1/2 C. mozzarella cheese, shredded
(optional-chopped parsley-garnish)
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook green beans accordg. to pkg.
directions then place in prepared
dish. In saucepot heat cream, water,
cream cheese, garlic powder, salt &
Parm. cheese over Low heat, stirring
until smooth. Pour 1 C. of this sauce
over green beans. Layer chicken over
green beans then pour rest of sauce
on top. Sprinkle top with mozz. cheese.
Bake 25 minutes until cheese is browned.
Serves 10

NOTE:
-Casserole can be topped with
any cheese desired. Chopped cooked
bacon or crushed pork rinds can be
used for a crispy topping.

-If using fresh green beans or uncut
frozen or canned, be sure to cut them
up into bite-sized pieces (makes it
much easier to eat)

-You can also use leftover turkey

(recipe: lowcarbyum.com)
—————————

Lemon Blueberry Dessert

Crust:

2 T. graham cracker crumbs – garnish
2 C. graham cracker crumbs
4 T. granulated sugar
1/2 C. salted sweet butter, melted/cooled

Cheesecake & Blueberry Layer

2 (8 oz, ea) pkgs. cream cheese, softened
3/4 C. powdered sugar
1 tsp. vanilla
1 T. freshly grated lemon zest
2 T. lemon juice from zested lemon
2 (8 oz, ea) tubs Cool Whip, thawed
1 (21 oz) can blueberry pie filling
=
Line a 9 X 9″ baking dish with parchment
paper & lightly spray with nonstick cooking
spray.

In medium bowl add 2 C. graham cracker
crumbs & 4 T. gran sugar – stir to combine.
Pour 1/2 C. melted/cooled butter over mixture
& stir to coat crumbs completely.

Evenly spread/press mixture in bottom of
prepared baking dish. Refrigerate.

Cheesecake layer:

In large bowl using elec. mixer on medium-high
speed, beat cream cheese, powdered sugar &
vanilla 1 1/2 – 2 minutes until completely smooth –
no lumps remaining. Add lemon zest & juice –
mix until completely incorporated. Fold in 1
tub Cool whip.

Remove crust from fridge & evenly spread
cheesecake filling over crust. Spread blueberry
pie filling on top of cheesecake layer.

Spread remaining Cool Whip tub on top, evenly.
Sprinkle remaining 2 T. crushed graham cracker
crumbs on top evenly.

Loosely cover & refrigerate at least 6 hours.

Just before serving, slice into 3 slices X 3 slices.
Serves 9
Keep refrigerated until ready to serve.


(recipe: spaceshipsandlaserbeams.com)

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

Me and the lovely lady from Detroit Veterans Hospital who’s in charge of Womens Affairs.

Hope you’re having a great day – it’s getting warmer – right now it’s 78 degrees out there (I had no idea! It looks rather gloomy & gray!)

Hugs;

Pammie

Thursday

We’re back to Spring weather – in the low 60’s, overcast & rainy BUT there are still lots of beautiful things to see/smell and hear! Blooming flowers/trees/bushes, bright green grass and singing birds – I LOVE SPRING!

Today was the yearly check up at our general physician – I’m doing very well but we’ll see how my blood work comes out as far as whether I will finally (after more than 17 years without) be put on a diabetic medicine (I will admit I haven’t been very ‘good’ lately when it comes to what I eat). Husband & I went out to lunch afterwards (as is our habit/custom) and I had a lovely Chop House salad (lettuce, tomatoes, green pepper, beets, egg whites, black olives, red onion, dill and grilled chicken) with toasted buttered pita bread. Lots of salad & half to bring home for later (they give us really large portions!).

Peanut Butter Cup Dump Cake 

1 box chocolate cake mix
1 C. creamy peanut butter
1 C. chocolate chips
1/2 C. unsalted butter, melted
1 (14 oz) can sweetened condensed milk
12 peanut butter cups, unwrapped/chopped
(1 C.)
=
Optional toppings:

vanilla ice cream, whipped cream
or Cool Whip
=
Preheat oven 350 degrees F.
Spray a 9 inch baking dish with
nonstick cooking spray

In large bowl combine cake mix & melted
butter until crumbly – press half the mixture
in bottom of prepared dish.

In another bowl combine peanut butter &
sweetened cond’ milk until smooth – spread
half this mixture evenly over cake layer.

Sprinkle peanut butter cups & choc. chips
evenly over top.

Crumble remaining choc. cake mixture over
top – covering as much as possible.

Sprinkle remaining peanut butter cups on top.

Bake 30-35 minutes until cake is set & top is
golden brown.

Remove from oven & cool slightly before
serving.

Serve warm with optional toppings.

(recipe: FB – Worlds best tasty recipes)
——————–

Olive Garden Chicken Pasta

1 (14.5 oz) box penne pasta
1 C. *pasta water
1 lb. boneless skinless chicken breasts
or tenderloins
1 T. olive oil
1 small white onion, diced
1 T. minced garlic
2/3 C. light Italian dressing
2 T. Italian seasoning
1/2 C. shaved Parmesan
6-8 fresh basil leaves
4 oz. cream cheese, cubed
1/2 C. light butter
=
Cook pasta accordg. to pkg. directions.
*reserve at least 1 C. pasta water.
Drain pasta (do not rinse) keep warm in
a bowl with a lid.

In same pot/skillet add olive oil & heat-
spread around pan to coat. Add chicken,
garlic & onion, saute 4-5 minutes, flipping
chicken half way through cooking time.
Add Italian dressing to pan; cover & cook
until chicken is cooked through (& a meat
thermometer reads 165 degrees F.) Remove
chicken from pan & dice into bite-sized pieces.

Without cleaning the pan, add cooked pasta
back into warm pan – turn heat to medium-low.
Whisk in cream cheese cubes, light butter, Ital.
seasoning & fresh Parm. cheese – stir until
combined. (if it’s thick, add 2 T. pasta water at
a time until a sauce-like consistency is reached).

Top pasta with diced chicken, basil & more
shaved Parm, if desired. Add a crack of black
pepper, to taste.
Serves 4

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

Creamy Parmesan Orzo with
Spinach & Roasted Red Peppers

1 T. olive oil
2 T. butter
3/4 C. sweet onion, diced fine
1 C. dry orzo (poster used Barilla #26 size)
2 C. vegetable stock
1 C. heavy cream
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. dry mustard
1/4 tsp. garlic powder
few grinds fresh nutmeg
2 C. baby spinach (large stems removed)
1/2 C. grated Parmesan cheese
1/4 C. roasted red bell pepper, chopped
1/2 tsp. kosher salt
1/4 tsp. white pepper
=
In medium skillet over medium heat, melt
butter & olive oil – add onions – cook 3 minutes.
Add orzo – cook 3 minutes, stirring often.
Add stock & cream, oregano, basil, mustard,
garlic & nutmeg – bring to a boil. Lower heat to
a slow simmer ( a few bubbles as it cooks);
cook, uncovered, 10 minutes, stirring often.

Add spinach, Parmesan & bell pepper – stir &
cover. Remove pan from heat & let stand,
covered, 3 minutes (to wilt the spinach & for
orzo to absorb the liquid).

Remove lid, taste & adjust salt/pepper, as needed.
Serve immediately.
Serves 4

(recipe: afamilyfeast.com)
—————————

Crockpot Pepper Steak

2 lb. beef sirloin, cut into 2 inch strips
3/4 tsp. garlic powder (or to taste)
3 T. vegetable oil
1 cube beef bouillon
1/4 C. hot water
1 T. cornstarch
1/2 C. chopped onion
2 large green bell peppers, seeded/
roughly chopped
1 (14.5 oz) can stewed tomatoes, with
liquid
3 T. soy sauce
1 tsp. granulated sugar
1 tsp. salt
=
Heat oil in large skillet over medium heat.
Sprinkle beef strips with garlic powder & sear
about 5 minutes per side – transfer to crockpot.

In small bowl mix hot water & bouillon cube
until dissolved – mix in cornstarch until dissolved &
pour in crockpot. Stir in onion, gr. peppers, tomatoes,
soy sauce, sugar & salt.

Cover & cook on High 3-4 hours (or) Low 6-8
hours.
Serves 6

(recipe: allrecipes.com)
————————

Cheese Biscuits

3 C. flour
2 T. baking powder
3/4 tsp. salt
12 T. (1 1/2 sticks) salted butter,
frozen
1 1/4 C. buttermilk
1 C. (4 oz) grated sharp Cheddar cheese
 2 T. melted butter, for brushing
–
Preheat oven 425 degrees F.

NOTE: preheat oven early

Line 2 baking sheets with parchment
paper.

In large bowl sift flour, baking powder & salt.

Grate frozen butter into flour & stir with a
wooden spoon so butter is coated inflour &
dispersed through mixture.

(NOTE: if you don’t’ want to grate it you can
cut in diced/chilled butter with a pastry cutter
until butter is the size of small peas & mixture
resembles coarse meal.)

Gradually add buttermilk to flour mixture – stir
or knead just until a soft dough comes together –
fold in grated cheese.

Scoop about 1/4 to 1/3 C. of dough & drop onto
prepared baking sheets (poster uses an ice cream
scoop)

NOTE: if dough becomes warm while mixing/scooping,
place trays of dough back in fridge or freezer for 5-10
minutes. You want the dough as cold as possible when
it goes into the oven so the biscuits rise high & don’t
spread too much.

Bake about 15 minutes until golden brown on top.
Brush tops with melted butter as soon as they come
out of the oven.
Serve warm.
Makes about 14 biscuits


For smaller biscuits:
use a cookie dough scoop – you should get
about 28 total biscuits.
Bake smaller biscuits 425 degrees 11-12 minutes
until browned & cooked through – brush with melted
butter.

(recipe: theseasonedmom.com)
———————-

Shrimp Scampi Linguini

1 (16 oz) pkg. linguini
1 lb. shrimp, peeled/deveined
salt & black pepper, to taste
4 T. butter, divided
4 T. olive oil, plus more, to taste,
divided
2 shallots, finely diced
2 cloves garlic, minced
red pepper flakes, (optional) to taste
1/2 C. dry white wine
1 lemon, juiced
1/4 C. finely chopped parsley leaves
=
In large pot salted boiling water, cook
linguini to al dente accordg. to pkg.
directions; drain.

In large bowl add shrimp, salt & pepper –
toss to season well.

In large skillet over medium-high heat, add
2 T. butter & 2 T. olive oil to skillet.
Add shallots, garlic & red pepper flakes -cook
until shallots are translucent, 3-4 minutes.
Add shrimp – cook 2-3 minutes until shrimp
is pink. Transfer to a large bowl & cover to
keep warm.

Add dry white wine & lemon juice to skillet –
bring to a boil while stirring constantly. Add
remaining butter & olive oil – mix well. Add
cooked shrimp, parsley, linguini, salt/pepper
to skillet & stir to combine. Drizzle extra
olive oil over mixture & toss well to combine.
Serves 4

(recipe: recipereader.com)
—————————–

Slow-roasted Country Ribs

1 (2 lb) pkg. refrigerated sauerkraut,
rinsed/drained well
1 (3 lb) pkg. pork country-style ribs
1 (1 oz.) pkt. onion soup mix
1 onion, thinly sliced
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Place sauerkraut in prepared dish;
place ribs on top & sprinkle with
onion soup mix – top with onions.
Cover with foil.

Bake 1 1/2 hours
Uncover & bake 15 minutes more or
until ribs are tender.
Serve with sauerkraut.
Serves 4

(recipe: mrfood.com)
———————

Slow-roasted Country Ribs

1 (2 lb) pkg. refrigerated sauerkraut,
rinsed/drained well
1 (3 lb) pkg. pork country-style ribs
1 (1 oz.) pkt. onion soup mix
1 onion, thinly sliced
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Place sauerkraut in prepared dish;
place ribs on top & sprinkle with
onion soup mix – top with onions.
Cover with foil.

Bake 1 1/2 hours
Uncover & bake 15 minutes more or
until ribs are tender.
Serve with sauerkraut.
Serves 4

(recipe: mrfood.com)
===============

Hope you are doing something you really enjoy today!

Hugs;

Pammie

and here we are at Tuesday!

Today is a rather cool, over-cast day and 64 degrees F. Looking at the rest of the week it’s mostly ‘showers/showers likely’ so there’s that . . . I just spent a good 1 1/2 hours RE-COUNTING/sorting all the baby items for the Vets. Call me nuts, but it kep weighing on my mind that I really NEEDED to MAKE SURE the count was right on certain items. I know there are approximately 40 moms who will receive these items – the problem was making sure that I had enough of each thing to cover the 40: 40 blankets, 40 hats, 40 booties, etc. (No, that’s not THEIR requirement – it’s MINE!) I mentioned yesterday that we are already over the total count for donated items so I truly felt I needed to re-sort & count what we had, put them in ‘like’ bags: hats in one bag, etc. We STILL have at least 12 blankets over, about 25+ hats and 12+ booties; the lady who is like my Assistant said she has room to store any extras – either for next year or other needy charities who might be able to use our items. I was able to add more hats, blankets & a few pairs of booties to the charity i knit for (Crossroads Pregnancy Center, Auburn Hills, MI). All in all, I’m happy with what I accomplished today – I truly feel like I was FAIR to all groups represented. (I put out an email to my knit groups asking them if they would mind my dividing up our ‘extras’ – so far I haven’t heard ANY who objected. (There’s still tonight at Panera and Wednesday at Library knit – I might also receive more donations which I will parcel out then). My MIND feels MUCH LIGHTER now that I’ve re-done all that.

Blackberry Cobbler

1 (21 oz) can blackberry filling (or
substitute fresh blackberries, if available)*
1 1/2 C. flour
1/3 C. brown sugar
1 C. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. butter, cubed into small pieces –
cuts better if it’s cold
1/3 C. boiling water
1 T. coarse sugar (optional topping)
=
Preheat oven 350 degrees F.
Lightly spray a 8 X 8″ baking dish
with nonstick cooking spray.

In large bowl combine flour, brown
sugar, gran. sugar, baking powder &
salt – mix well.

Using a pastry cutter or your fingers,
blend butter cubes into dry mixture
until it resembles coarse crumbs.

Pour 1/3 C. boiling water into mixture
& stir until just combined (dough should
be moist but not overly wet)

Spread blackberry filling evenly in
bottom of prepared baking pan.

*NOTE: If you’re using fresh blackberries
you might want to sprinkle a little gran.
sugar over them to enhance their
natural sweetness.
Spoon dough over filling, spreading it
gently (it’s ok if it’s not even) Sprinkle
coarse sugar over dough, if using.

Bake 35 minutes until topping is golden
brown & filling is bubbly.

Let cobbler cool a few minutes before
serving.

(recipe: FB – Grandma’s Yummy Recipes)
—————-

Easy Chicken Noodle Stir Fry

1 (10 oz) pkg. rice noodles
2 large boneless skinless chicken breasts,
finely diced
salt/black pepper – to taste
2 T. vegetable oil
1 small head broccoli cut into florets
(about 2 C. cut)
1 carrot, peeled/thinly sliced
1 red bell pepper, seeded/thinly sliced
1/2 white onion, thinly sliced
1 C. sliced mushrooms
3 cloves garlic, minced
2 C. chicken broth
1/2 tsp. ground ginger
1/4 C. soy sauce
2 T. seasoned rice vinegar
1 tsp. chili garlic sauce (optional)
3 T. cornstarch
=
Cook rice noodles accordg. to pkg. directions;
drain.

Season chicken with salt/pepper.

In large skillet heat oil over medium-high heat. Add
chicken & brown 3-5 minutes per side just until
cooked through. Remove from skillet using a slotted
spoon, allowing grease to remain in skillet.

Add additional oil if needed; add broccoli, carrot,
bell pepper, onion & mushrooms – cook about 5
minutes, stirring occasionally, until veggies are
tender. Add garlic – cook 1 minute then add chicken
back to skillet.

In small bowl whisk chicken broth, ginger, soy
sauce, rice vinegar, chili garlic sauce & cornstarch –
pour into skillet & bring to a boil, stirring frequently.
Reduce heat to a simmer & allow sauce to thicken.
Add cooked rice noodles to skillet & mix together.
Serve immediately.
Serves 6

(recipe: southernbite.com)
————————–

Taco Squares

1 (13.8 oz) tube refrigerated pizza crust
dough
1 (8 oz) can pizza sauce
2 C. seasoned taco meat, cooked 2 medium tomatoes, seeded/chopped
2 C. mozzarella cheese, shredded
lettuce, shredded – to taste
sour cream, to taste
=
Preheat oven 400 degrees F.

Unroll pizza dough & place on a 15 X 10 X
1 inch baking pan. Spread pizza sauce over
dough & evenly sprinkle with taco meat, tomatoes
& cheese.

Bake 15-20 minutes until crust is golden brown.

Top with shredded lettuce & sour cream. Cut
into squares.
Serves 10

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

Best Oven Burgers

Burgers:

1 lb. 80% lean ground beef
1 1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/8 tsp. onion powder
salt/black pepper – to taste

Serving:

4 burger buns, toasted
4 slices sharp Cheddar cheese
tomato slices – optional
lettuce leaves – optional
pickles – optional
ketchup – optional
mustard – optional
=
Preheat oven 400 degrees F.
Place a 10-inch cast-iron skillet (OR)
a rimmed baking sheet on middle
rack of oven.

In medium bowl gently mix beef, Worc.
sauce, garlic & onion powders, salt/pepper
until just combined. Shape into 4 equal-sized
patties, slightly wider than their buns (they will
shrink slightly during cooking). Press a wide,
shallow indent into center of each patty (this
helps the patties keep their shape during cooking).

Carefully remove heated skillet or baking sheet
from oven & place patties on it.

Bake 4 minutes. Flip patties & cook to desired
level of doneness:

2 minutes for rare (135 degrees F)
4 minutes for medium-rare (140 degrees F.)
5 minutes for medium (145 degrees F.)
6 minutes for medium-well (150 degrees F.)
and 8 minutes for well done (155-160 degrees F)

Use a meat thermometer to ensure the beef is
cooked to your desired temperature.

Serve burgers on buns topped with desired
toppings.
Makes 4

(recipes: recipereader.com)
———————–

Crockpot Tender Pork Carnitas

Carnitas:

1 (3-4 lb) pork shoulder butt roast,
boneless, cut into large chunks
salt/black pepper, to taste
2 T. olive oil
2 large navel oranges
1 lime
1 large white onion, diced
3 cloves garlic
1 C. chicken broth
1 T. chili powder
1 tsp. cumin
1 tsp. oregano
1 bay leaf
—
Season pork with salt/pepper.

In large skillet heat olive oil. Add pork,
in batches & cook until browned on all
sides.

Use a vegetable peeler to peel 5 strips
rind off orange & 3 strips of rind off lime.
Juice orange & lime.

Add browned pork, orange & lime rind strips,
orange juice, lime juice, 1 onion, garlic, chicken
broth, chili powder, cumin, oregano & bay leaf
to crockpot – stir to combine.

Cover & cook 4-5 hours on High (or 8 hours on
Low) until pork is fork-tender.

Turn on oven broiler.
Remove & discard bay leaf.

Using 2 forks, shred pork cubes.

In large, oven-safe serving dish, using a slotted
spoon, add pork in a single layer then use a
ladle to drizzle 1/3rd of juice on top.

Broil until crisp, 4-5 minutes. Stir then ladle
1/2 of the juice on top. Broil again about 5
minutes.
Spoon remaining juice over carnitas.
Serves 4

(recipe: commandcooking.com)
———————-

Greek Orzo Salad

1 1/2 C. uncooked orzo pasta
2 (6 oz, ea) cans marinated artichoke hearts
1 cucumber, seeded/chopped
1 tomato, seeded/chopped
1 red onion, chopped
1 C. crumbled feta cheese
1 (2 oz) can black olives, drained/sliced
1/4 C. chopped fresh parsley
1 T. lemon juice
1/2 tsp. dried oregano
1/2 tsp. lemon pepper
=
Cook orzo accordg. to pkg. directions
for al dente, 8-10 minutes; drain.

Drain artichoke hearts, reserving liquid.

In a large bowl combine pasta, artichoke
hearts, cucumber, tomato, onion, feta,
olives, parsley, lemon juice, oregano & lemon
pepper – toss well.
Refrigerate 1 hour.

Just before serving drizzle reserved artichoke
heart marinade over salad.
Serves 6

(recipe: allrecipes.com)
—————————

2-Ingredient Mousse
(can be used as a pie filling,
cake icing or fruit dip)

1 box (any size/flavor) instant
pudding mix
2-3 C. heavy whipping cream
=
Using elec. mixer, prepare pudding
accordg. to pkg. directions – substitute
heavy cream for milk.

After well combined, refrigerate a few
minutes then mix again until it’s very thick.

Store in a covered container in fridge for
up to 2 weeks. You can also freeze it.

NOTE: you can also use half milk/half
whipping cream for a slightly less thick
consistency.

You can also use sugar-free pudding mix

(recipe: instrupix.com)

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

Hope your day goes as you would like!

Hugs;

Pammie

Hope you’re having a good day so far! I’ve been out & about to a small rummage sale and then to a local Habitat for Humanity ReSale shop – didn’t buy anything at either place but it was a nice ‘outing’. Today is my ONE free day this week so I’m trying to make the most of it AND relax as well. I’m not sure if I posted last time about my ‘conundrum’ with the donated knit/crocheted baby items for our local Detroit Veterans Hospital’s baby shower for women in the miliary? So far the count is: 25 moms attending and another 15 sending someone to pick up their ‘goodies’ – total: 40 moms. We currently have 171 baby hats and 94 pairs of baby booties! This is a ‘first’ for us; I just composed and sent out to my knit groups a letter asking if they would mind if I donate some of the above items to OTHER charities – we’ll see how that goes over. (I asked 9 of our ladies at lunch last Saturday and they all agreed we should ‘share the wealth’). One of our ladies also said she has space in her basement to store extras – she will be calling around to other places asking if they might need hats or booties. In the Fall we donate to a small organization that gives hats/scarves/mittens/gloves to grade school children who need them – I’ve saved out some of the ‘too big for a baby’ hats that were donated.

As you can see – it’s a GOOD (but perplexing) situation to be in! (I’ll let you know how it all works out, later)

Lemon Refrigerator Cake

1 (8 oz) pkg. cream cheese
1 (3.4 oz) box instant vanilla
pudding mix
3/4 C. milk
juice of 1 lemon
zest of 1 lemon (reserve a little
to sprinkle on top)
1 1/2 C. Cool Whip, thawed
about 25 N’illa Wafer cookies
–
Cream Cheese pudding:
Place cream cheese in a bowl &
beat using an elec. mixer until fluffy
(about 1 minute). Add pudding mix,
milk, lemon juice & lemon zest – beat
until well combined (about 2 minutes).
Add 1/2 C. Cool Whip – beat until
incorporated. Place a layer of cookies
in bottom of standard sized loaf pan
(about 10 cookies). Spread half cream
cheese mixture on top; add another layer
of cookies & spread remaining mixture
on top of cookies. Top with remaining
Cool Whip & sprinkle top with reserved
lemon zest. Refrigerate several hours
or overnight to allow cookies to soften.

(recipe: southernplate.com)
————————-

Tuna Patties with Lemon-Dill Sauce

2 large eggs
2 tsp. lemon juice (fresh)
1/4 C. grated Parmesan cheese
3/4 C. Italian seasoned bread crumbs
plus 1/2 C. more
1 (12 oz) AND 1 (5 oz) can tuna, drained
1/4 C. green onions, diced
1/4 tsp. ground black pepper
2 dashes Old Bay seasoning
vegetable oil for frying
Lemon-Dill Sauce:

1/2 C. mayonnaise
1 tsp. fresh lemon juice
1 tsp. grated lemon peel
1/2 tsp. dill weed
=
Sauce:

Place sauce ingredients in a bowl;
mix well & refrigerate (double recipe
if you like more)

In a medium bowl beat eggs & lemon
juice – stir in Parm. cheese & 3/4 C.
bread crumbs. Fold in tuna & onions –
mix well. Add pepper & Old Bay.

Form mixture into patties 1 inch thick.
(poster was able to make 6 patties)

Add rest of bread crumbs to a plate & hold
patties carefully. Sprinkle breadcrumbs on
both sides of patties to dust them – carefully
shake excess off.

Heat 3 T. veg. oil in a fry pan over medium heat.
Add 3 patties at a time, fry about 4-5 minutes
per side. Add a little more oil, if needed, when
cooking second batch. Patties should be golden
brown.
Serve with lemon-dill sauce.
Serves 3-6

(recipe: justapinch.com)
—————————–

The Ultimate Chicken Spaghetti

2 lb. boneless/skinless chicken breasts
1 (16 oz) pkg. spaghetti pasta
1 (10 oz) can Ro*Tel tomatoes
2 (10.5 oz, ea) cans cream of mushroom
soup
1 (16 oz) pkg. Velveeta cheese
4 oz. cream cheese
1 tsp. garlic powder
1 tsp. onion powder
1 C. shredded sharp Cheddar cheese
=
Place chicken in a large pot & cover with
water. Cook over medium-low heat until
cooked through. (try not to boil chicken as it
can make it tough) Allow to cool enough to
handle; shred using 2 forks.

Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray.

Cook pasta to al dente accordg. to pkg.
directions; drain.

In large pot combine Ro*Tel with juices,
soups (undiluted), Velveeta cheese & cream
cheese – heat over Low heat, stirring constantly
until cheeses have melted. Add garlic & onion
powders & shredded chicken. Add cooked
spaghetti & mix well. Pour mixture into
prepared baking dish & sprinkle top with shredded
Ched. cheese.

Bake 20-30 minutes until heated through &
cheese has melted.
Serves 8

Recipe can be frozen: prepare then wrap dish
tightly & freeze before baking.

To Reheat: thaw in fridge overnight. Allow
casserole to sit at room temp. about 30 minutes
before baking to allow dish to come to room
temp. (Never put a cold dish in a hot oven as
it could shatter).

(recipe: southernbite.com)
—————————–

Wet Burrito Casserole

1 lb. ground beef
1/2 C. chopped yellow onion
1 pkg. taco seasoning mix
1 can refried beans
1 can cream of mushroom soup
8 oz. sour cream/divided
10 flour tortillas (burrito size)
2 C. shredded Cheddar cheese
–
optional toppings:
chopped green onions
chopped tomatoes
picante salsa
==
In large skillet brown beef & onions
over medium-high heat; drain. Add
taco seasoning accordg. to pkg.
directions (add water). Mix in refried
beans.

Preheat oven 350 degrees F.
In a bowl mix soup with 4 oz. sour
cream – spread mixture on bottom of
a casserole dish.

Place a scoop of meat on each tortilla;
wrap like a burrito & place, seam-sides
down in dish – repeat & top with remaining
sour cream. Sprinkle top with Cheddar cheese.

Bake, uncovered, 20-30 minutes.
Garnish with optional toppings, if desired.
Serves 8

(recipe: copykat.com)
————————-

Crockpot Beef Stroganoff

2 1/2 lb. boneless beef round steak
(cubed or stew meat)
1 T. canola oil
1/2 C. beef broth
4 T. flour
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 (10.5 oz) can cream of mushroom soup
1 oz. pkt. dry onion soup mix
8 oz. pkg. fresh sliced mushrooms
1/2 C. sour cream
–
Cooked wide egg noodles, tossed in
2 T. butter,  to serve 8
=
In a large skillet over medium-high
heat, heat oil & place cubed beef in
skillet. Stir occasionally to brown beef
on all sides – cook around 10 minutes.
Add broth & stir well. In a small bowl
mix flour, garlic powder, black pepper,
paprika, oregano, thyme & basil –
pour into crockpot. Add beef – stir well.
Add mushrooms & gently stir in.
Cover & cook on Low 6-7 hours (or High
3 to 3 1/2 hrs) – it is done when beef is
tender.
Stir in sour cream & cook until heated
through. Serve over egg noodles tossed
 in butter. Serves 8

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

Fried Cabbage & Noodles

2 C. fine egg noodles, uncooked
3/4 lb. bacon strips, diced
1/2 medium head cabbage, thinly sliced
1/4 tsp. salt
black pepper, to taste
=
Cook noodles accordg. to pkg.
directions for al dente – drain.

In large skillet over medium heat,
cook bacon until crisp. Transfer
bacon to a paper towel-lined plate.
Drain bacon grease, reserving 3 T.
in skillet. Add cabbage, cover &
cook on Low heat, stirring frequently,
until tender, about 20 minutes. Add
cooked noodles & stir to combine.
Add bacon, salt/pepper & cook until
heated through.
Serves 6-8

(recipe: commandcooking.com)
———————–

Buffalo Cauliflower

2 T. vegetable oil
1/2 tsp. salt
1/4 tsp. black pepper
1 head cauliflower, cut into
florets
1/2 stick butter
1/4 C. cayenne pepper sauce
(poster used Frank’s Red Hot
sauce)
1/4 C. blue cheese crumbles
=
Preheat oven 400 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray.

In large bowl combine oil, salt/pepper –
mix well. Add cauliflower florets & toss
to evenly coat – spread out on prepared
baking sheet.

Bake 25-30 minutes until cauliflower
starts to turn brown.

In large skillet melt butter over Low heat;
add cayenne pepper sauce – simmer 3-5
minutes, whisking occasionally. Add
cauliflower & gently stir to evenly coat.
Place on serving platter & sprinkle top
with blue cheese.
Serves 4

(recipe: mrfood.com)
—————————

Sour Cream Rhubarb Cookies

1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. butter, softened
3/4 C. sugar
1 egg
3/4 C. sour cream
1/2 tsp. vanilla
2 C. rhubarb, diced
=
Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In medium bowl whisk flour,
baking powder, baking soda & salt.
In another large bowl using elec.
mixer, beat butter at medium speed
until light & fluffy. Add egg; beat to
combine. Beat in sour cream & vanilla,
making sure all ingredients are well
combined. Add 1/3rd of flour mixture
& beat until combined. Add another
1/3rd flour & repeat until all ingredients
are combined; stir in rhubarb.
Drop rough tablespoons of batter onto
prepared sheets, spacing about 2″ apart.
Bake 10-12 minutes until edges of cookies
start to brown & tops get a little color. Let
cool slightly on sheet then remove to rack
to cool completely. Makes about 40

(recipe: today.com)

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

Enjoy your day – hope it’s SUNNY!

Hugs;

Pammie

May showers bring ???

Today is a rather gloomy wet day, 64 degrees F. with chance of thunderstorms. Oh well – it’s a good day to read a book or knit! I’m attempting to start another baby blanket – we’ll see how it goes. Got up early today & finished my grocery/drug store shopping. It’s a rather ‘open-ended’ day with nothing in particular to do except prepared dinner later; bought a pork roast and am thinking roast, baked potatoes & salad – easy/simple.

Since Cinco de Mayo is only a few days away I thought I’d try to post some Mexican-style recipes for you:

Party Margarita Cake

1 (18.5 oz) pkg. white cake mix
1 C. plus 1 T. strawberry margarita or
daiquiri mix, divided
1/3 C. vegetable oil
3 eggs

Frosting:

1 C. butter, softened
4 C. powdered sugar
2 tsp. lime juice
coarse sugar – garnish
12 lime slices – garnish
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl using elec. mixer on
Low speed beat cake mix, 1 C. margarita
mix, oil & eggs 1-2 times until well mixed –
pour into prepared baking dish.

Bake 30-35 minutes until a toothpick
inserted into center of cake comes
out clean.
Let cool completely.

Frosting:

In large bow using elec. mixer,
beat butter, powdered sugar, remaining
margarita mix & lime juice until smooth.
Frost cake. Sprinkle coarse sugar on top &
garnish with lime slices.
Serves 12

(recipe: mrfood.com)
——————–

Creamy Salsa Chicken Dip

8 oz. cream cheese softened1 (12.5 oz) can chunk chicken breast,
drained well
1 C. salsa of your choice

Dippers:
Scoops, corn or tortilla chips
=
In a microwave-safe bowl mix cream
cheese, chicken & salsa. Microwave
about 1 minute until heated through;
stir dip well.
Serve with chips
Serves 6

(recipe: thecountrycook.com)
—————————

Smothered Beef Burritos

1 lb. ground beef
1 (1 oz) pkt. taco seasoning mix
1 C. water
1 (16 oz) can refried beans
3 C. shredded Monterey Jack cheese/
divided

Sauce:

3 T. unsalted butter
3 T. flour
2 C. unsalted chicken stock
1/2 C. heavy cream
1 (4 oz) can diced green chiles
1/2 C. sour cream
1/2 tsp. salt
1/2 tsp. black pepper
–
6 (10 inch) burrito-sized tortillas
=
Optional toppings:

fresh chopped cilantro, sour cream,
diced tomatoes, chopped lettuce
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large skillet over medium heat cook
gr. beef until no longer pink; drain. Add
taco seasoning mix, water & refried beans –
break up refried beans & mix in. Simmer
10 minutes until thickened. Remove from
heat & add 1 C. cheese – mix in.

Sauce:
Place a skillet or small stock pot over
medium-low heat. Add butter – melt.
Add flour & whisk until combined – cook
1 minute. Slowly stream in stock & heavy
cream to avoid lumps. Remove from heat
& add 1 C. cheese, green chiles & sour
cream – stir until cheese has melted.

Add 1/2 C. sauce to bottom of prepared
baking dish.

Place a tortilla on a clean work surface & add
some of the filling. Fold the 2 outer flaps of
tortilla over filling & tightly roll into a little
package – place, seam-sides down, in dish &
repeat with rest of tortillas & filling. Cover with
remaining sauce & top with remaining cheese.

Bake, uncovered, 20-25 minutes until bubbly.

(Optional: at end of baking time turn broiler on
High & broil until cheese is browned, making
sure to watch very closely so it doesn’t burn)

Garnish with optional toppings & serve
immediately.
Serves 6

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

Taco Pasta Salad
3 C. dried rotini pasta
1 lb. ground beef
1 (1 oz) pkt. taco seasoning mix
1 pint cherry tomatoes, halved
4 green onions, thinly sliced
1 C. shredded sharp Cheddar cheese
1 C. shredded Monterey Jack cheese
1 C. Catalina salad dressing
2 C. nacho-cheese flavored Doritos,
crushed
1/4 C. fresh chopped cilantro (optional)
=
Cook pasta accordg. to pkg. directions;
drain & rinse under cold water; drain.

In large skillet over medium heat, brown
gr. beef, 8-10 minutes; drain. Add taco
seasoning & stir to combine. Remove
from heat.

In a very large bowl:
Add ground beef mix, pasta, tomatoes,
gr. onions, both cheeses & Catalina salad
dressing – stir until combined & all is
coated in dressing.

Cover & refrigerate at least 4 hours.

Just before serving, mix in crushed Doritos &
cilantro – serve immediately.
Serves 12

NOTE: do not skip rinsing pasta
If you are not planning on eating ALL of this,
only add the Doritos you are going to consume
as they get soggy if they sit too long.

You can also add corn, black beans, chopped
green pepper.

Keeps in fridge up to 5 days

(recipe: thecountrycook.com)
———————

Mexican Cornbread

1 C. self-rising white cornmeal
1/2 C. self-rising flour
3 C. shredded Cheddar cheese
2 green onions, sliced
1/2 C. chopped green or red bell pepper
1 (6 oz) can green chiles
2 large eggs, beaten
1 (8 oz) can cream-style corn
1/4 C. milk
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray.

In large bowl mix cornmeal, flour,
cheese, green onions, bell pepper &
green chile peppers until well blended.

Stir in eggs, creamed corn & milk – do
not overmix. Stir just until combined –
spread out evenly in pan.

Bake 1 hour until a toothpick inserted
into center comes out clean.
Serves 6

NOTE: it MUS be self-rising flour &
self-rising cornmeal or it will not
turn out properly.

(recipe: thecountrycook.com)
———————–

Chalupas

Salsa Verde:

4 medium tomatillos, husked
1/2 small jalapeno pepper, seeds
removed
1/2 white onion, coarsely chopped
2 cloves garlic
1 T. fresh cilantro
1 T. fresh lime juice
1/2 tsp. salt

Ground Beef:

1 T. cooking oil
2 cloves garlic, finely chopped
1 lb. ground beef (85% lean)
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. dried Mexican oregano
1/2 tsp. ground coriander
1/2 tsp. ground cumin

Chalupas:

1 3/4 C. flour
3/4 C. masa harina
1 1/2 tsp. baking powder
1 1/4 tsp. salt
2 T. cold, unsalted butter, cut into
pieces
3/4 C. plus 1 T. milk
vegetable oil for frying (about 4 C.)
1/2 C. black beans
1/4 C. chopped white onion
1/4 C. crumbled cotija cheese
fresh cilantro leaves, for serving
=
Salsa Verde:

Arrange oven rack in upper third of oven.
Preheat to 400 degrees F.

Line a small baking sheet with foil &
place tomatillos on sheet. Roast
tomatillos about 25 minutes until
softened & slightly charred. Let cool
5 minutes.

Place tomatillos in a blender along with
onion, garlic, cilantro, lime juice & salt –
pulse until smooth. Transfer to medium
bowl.

Ground Beef:

In medium skillet over medium-high heat, heat
oil. Cool garlic, stirring frequently until fragrant,
about 2 minutes. Add gr. beef, salt, chili powder,
oregano, coriander & cumin. Cook, breaking up
with a spoon,6-8 minutes until browned; drain
any grease.

Chalupas:

In large bowl combine flour, masa, baking
powder & salt. Add butter & mix with fingertips
to incorporate until small pebbles form. Slowly
stir in milk until a dough begins to form. Using
your hands, shape dough into a ball. Cover
bowl with plastic wrap & let rest 10 minutes.

In a medium heavy skillet pour oil to a depth
of 1 inch. Heat over medium heat until a deep-
fry or instant-read thermometer reads
325 degrees F.

Divide dough into six (2.8 oz) pieces. Roll
each into a 5-6 inch circle. prick each piece
with a fork to prevent air bubbles. Using tongs,
lower one-half of one circle into oil. Fry until
shell is firm & holds it’s shape, 5-10 seconds.
Release the half you’re holding into the oil –
it should fold into a taco shell shape. Continue
to fry, turning once, 2-3 minutes per side until
golden brown. Transfer to paper towels to drain;
repeat with remaining dough.

Building Chalupas:

Place each Chalupa on a plate & fill with
Salsa Verde, beef, beans, onion, cotija cheese
& cilantro.
Serves 6

(recipe: delish.com)
————————————–

Tres Leches Cake

Cake:

1 1/2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
5 large eggs, separated
1 1/4 C. granulated sugar, divided
1 tsp. vanilla
1/2 C. milk
4 T. butter, melted/cooled

Filling:

1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1/2 C. milk
1 tsp. vanilla

Whipped Cream:

2 C. heavy cream
1/2 C. granulated sugar

For Serving:

1/4 C. cinnamon-sugar
sliced strawberries
==
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl whisk flour, baking
powder & salt.

In another bowl, using elec. mixer, beat
egg yolks & 1 C. sugar until stiff ribbons
trail behind beaters; beat in vanilla.

In a third large bowl using elec. mixer,
beat egg whites until soft peaks form
then gradually add 1/4 C. sugar – continue
beating until stiff peaks form.

Add yolk mixture to dry ingredients &
beat together. Add in milk & melted butter –
beat until combined. Gently fold in egg whites
until just combined. Pour batter into prepared
pan.

Bake 30 minutes until a toothpick inserted
into center of cake comes out clean.
Cool completely.

Filling:

In medium bowl whisk sweetn’d cond. milk, evap.
milk, (regular) milk & vanilla. Using a fork, poke
holes all over top of cake then pour milk mixture
evenly over cake.

Cover & refrigerate at least 1 hour until all of
mixture has been absorbed into cake.

When ready to serve, prepare whipped cream:

In large bowl using elec. mixer, beat heavy
cream & sugar until stiff peaks form. Frost
cake & sprinkle top with cinnamon-sugar.
Serve with sliced strawberries or other fresh
fruit, if desired.
Serves 12

NOTE: cake can be made a day ahead before
poking it with holes. Tightly wrap cake in plastic
wrap at room temp.

Cake benefits from being refrigerated until all
milk is absorbed but it can sit in fridge overnight
before frosting. The longer it sits the more it can
absorb.

Cake is good for about 3 days & best stored in
fridge with a lid or plastic wrap.

(recipe: delish.com)
=================

Hope you enjoy your day!

Hugs;

Pammie

Beautiful SUNNY Day!

For who knows why reason, I woke up at 4 a.m. and couldn’t go back to sleep (went to bed around 11:45 p.m.). Yesterday was the Library Knit/Crochet group and some of the ladies brought in their completed baby items for the upcoming baby shower – LOTS of items! One lady in our group is a VERY prolific crocheter and creates adorable baby booties: for the girls they look like Mary Jane shoes complete with white ruffly sock tops; for the boys theirs look like high-top tennis shoes. She brought me two BANKER boxes full – 64 pairs in each box!!! I was dumb-founded! (with some help from a lady who’s like my assistant, we decided to split the boxes – half for Det. Vets and half for a local pregnancy center). That same thing also happened with the baby hats. Last year we had 64 donated, right now we’re sitting at 177 and we’re not done with all the donations coming in! (Hopefully from here on in it will be smaller amounts). I spent the morning organizing and taking photos of all the items. Our ladies like to see what each has done so I post the photos on our website on FaceBook when we’re done. Up until now we haven’t had a situation like this where we have WAY more items than expectant moms! (The lady in charge said she’s had 25 moms register for the shower and another 15 who will have someone pick up their items). There were also a good 15+ crocheted hats that were TOO BIG for babies, so we’re saving those for Fall when we donate knit/crocheted items to a local school district for kids who don’t have warm hats/scarves/mittens/gloves. My ladies totally amaze me each year. Last year our TOTAL number of donations was 396; this year, (BEFORE we’re done) we’re up to 417 items!

Here is the yellow/white/mint green baby blanket I’ve been working on:

KODAK Digital Still Camera

Oatmeal Fudge Bars

1/2 C. butter, softened
1 C. light brown sugar
1 egg
1 1/4 C. flour
1 1/2 C. quick-cooking oats
1 tsp. baking powder
1/4 tsp. salt

Fudge Layer:

1/2 can sweetened condensed milk
1 C. semisweet chocolate chips
1 T. butter
1 tsp. vanilla
=
Spray a 8 X 8″ baking pan with
nonstick cooking spray.

In a medium bowl combine flour,
baking powder & salt.

Using elec. mixer, in medium bowl
beat butter & sugar until soft & fluffy.
Add egg – beat until incorporated;
beat in vanilla.

Stir in dry ingredients – mix to combine.
Add oats & stir just until combined.

Spread 3/4ths of the dough in prepared
baking pan. Reserve rest of dough for
topping.
Refrigerate while you prepare fudge
layer

Preheat oven 350 degrees F.

In a saucepan, melt butter. Add cond. milk
& choc. chips – heat just until chocolate is
melted & mixture is smooth. Remove from
heat.

Remove oat layer from fridge.
Pour warm fudge layer over oat layer &
top with small bits of reserved dough.

Bake 25-30 minutes until lightly golden
on top. Let cool completely & refrigerate
overnight.
Cut into squares.

(recipe: collectingmemoriess.blogspot.com)
———————-

Italian Chicken Skillet

1 T. olive oil
4 skinless/boneless chicken breast
halves, cubed
2 cloves garlic, chopped (or to taste)
1/2 C. red cooking wine
1 (28 oz) can Italian-style diced tomatoes
(can use plain tomatoes & add 1 tsp.
dried Italian seasoning)
8 oz. pkg. small seashell pasta
5 oz. fresh spinach, chopped
1 C. shredded mozzarella cheese
=
In large skillet with a lid, heat oil over
medium heat. Add chicken & garlic –
cook & stir 5-8 minutes until chicken
is no longer pink in center.

Add wine & diced tomatoes with juices to skillet;
bring to a boil over High heat, scraping down
bottom of skillet with a wooden spoon. Stir
in shell pasta & return to a boil. Cook,
uncovered, stirring occasionally, until shells
have cooked through but are still firm to the
bite, about 10 minutes.Spread spinach over
top of past.

Cover & simmer about 5 minutes until spinach
is cooked. Sprinkle Mozz. cheese evenly over
skillet & simmer until cheese has melted &
pasta is bubbling, about 5 minutes.
Serves 4

(recipe: allrecipes.com)
—————————

Ground Beef Cottage Pie

Potatoes:

2 lb. potatoes, peeled/cubed
1/2 C. milk
2 T. melted butter
1/2 tsp. salt
1/4 tsp. garlic powder

Cottage Pie:

1 lb. ground beef (poster suggests
lean gr. beef)
2 (1 oz, ea) pkgs. dry onion soup mix
2 T. flour
1 1/2 C. beef broth
1 (10 oz) pkg. frozen vegetables (carrots/
peas/corn/green beans)
1 C. shredded Cheddar cheese
=
Potatoes:

Bring a large pot of salted water to a boil-
add potatoes & cook until fork-tender; drain
& place back in pot.

Pour in milk, butter, salt & garlic powder –
mash potatoes until light & fluffy

Cottage Pie:

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Heat a large oven-safe skillet over medium-
high heat – brown gr. beef until no longer pink.
(do not drain fat)*

Sprinkle in onion soup mixes & flour – stir until
mix & flour are absorbed into gr. beef & fragrant.
Gradually whisk in beef broth – simmer until
thickened. Add vegetables – cook until heated
through. Place mixture in prepared dish – spread
evenly. Carefully top with mashed potatoes in
an even layer. Top with cheese.

Bake 15-18 minutes until bubbly.
Serves 6

*If using anything but lean gr. beef, drain
majority of fat off, leaving about 1-2 T. in pan.

Reheating:
If preparing ahead of time, leave covered with
foil & bake 375 degrees until heated through.

Refrigerated should take about 45 minutes,
frozen about 60-70.
If desired, remove foil towards end of baking
time to brown the top.

(recipe: iwashyoudry.com)
——————————-

Crockpot Smothered Pork Chops

6 boneless pork chops
8 oz. sliced mushrooms
1/2 onion, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
2 tsp. minced garlic
1 tsp. paprika
1 tsp. black pepper
1/2 C. beef broth
=
Place chops in bottom of crockpot;
place mushrooms & onions on top of
pork.

In medium bowl whisk soups, beef broth,
garlic, paprika, & pepper – pour into
crockpot.

Cover & cook on Low 6-8 hours (or 3-4
hours on High) until pork reaches an
internal temperature of 165 degrees F.

(recipe: FB)
————————

Crispy Mashed Potato Pancake

1 1/2 C. cold mashed potatoes
4 T. cornstarch
1 large egg, lightly beaten
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 tsp. thinly sliced fresh chives, divided
1 T. olive oil, plus 1 tsp. divided
=
In a medium bowl combine potatoes,
cornstarch, egg, salt/pepper, garlic powder
& 1 tsp. chives until combined. (mixture
should be slightly sticky but not loose)

In a 10-inch skillet over medium-high heat,
heat 1 T. oil until hot. Spoon potato mixture
into skillet & press it in an even layer to create
a large potato pancake about 9 inches in
diameter.

Reduce heat to medium; cover with lid or
a flat cookie sheet & cook 8-9 minutes until
golden brown NOTE: giving skillet a 90-degree
turn every 2-3 minutes. Top of pancake should
feel almost dry to the touch. Slide pancake
onto a large plate.

Spray another plate with nonstick cooking
spray & invert potato pancake onto sprayed
plate.

Add remaining 1 tsp. oil to skillet & heat over
medium. Slide pancake back into skillet &
cook, uncovered, until golden brown on other
side, about 5 minutes.

Slide pancake onto a cutting board & garnish
with remaining 1 tsp. chives. Slice into 8
wedges & serve immediately.

(recipe: allrecipes.com)
——————————–

Asparagus Cheese Tart

1 lb. asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 lb),
thawed1 C. grated Fontina cheese
1 C. grated gruyere cheese (about 3 oz)
1 T. minced shallot
2 large egg yolks
3 T. whole milk
1/8 tsp. freshly grated nutmeg
salt/black pepper
2 tsp. olive oil
1/2 tsp. finely grated lemon zest
–
Fill a large bowl with ice water.

In large skillet add about 1 inch of
water – bring to a boil. Add asparagus
to skillet – cook until bright green &
crisp-tender, 2-5 minutes depending
on thickness of asparagus. Drain skillet &
transfer asparagus to ice water to stop
cooking; drain & pat dry.

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper.

Roll out thawed puff pastry into a
10 X 16 inch rectangle on a floured
surface; transfer to prepared baking
sheet & prick all over with a fork.

Bake 12 minutes until light golden
brown. Remove from oven & let
cool slightly on sheet.

In a bowl combine fontina, gruyere, shallot,
egg yolks,milk, nutmeg & pinch each of
salt & bl. pepper – mix until combined. Spread
evenly over cooled pastry, leaving a 1-inch
border on all sides. Place asparagus in a bowl
& toss with olive oil, 1/4 tsp. salt & pepper (to
taste). Arrange asparagus on tart.

Bake 15-20 minuets until slightly puffy.
Sprinkle top with lemon zest.
Serve warm or at room temperature.
Serves 6

(recipe: foodnetwork.com)
————————–

Raspberry Cool Whip Dessert

1 (3 oz) box raspberry Jello
1 (8 oz) pkg. cream cheese
1 (8 oz) tub Cool Whip, thawed
fresh raspberries
=
Place Jello mix, cream cheese & Cool
Whip in a medium bowl. Using elec.
mixer, beat until smooth. (place in a
serving bowl or individual bowls).
Chill 1 hour.
Serve topped with fresh raspberries.
Serves 16

(recipe: inspirationalmomma.com)
=============

Hope your day is going GREAT!

Hugs;

Pammie

Sorry I’m late . . .

It’s been a busy few days here between church, babysitting, knit groups, etc. I started collecting all the knit/crocheted baby items for the Det. Vets Hospital baby shower coming up. I knew my ladies were very generous in their donations but WOW! Yesterday a lady I only see a few times a year brought me 3 big boxes – one held crocheted baby blankets and two held baby booties. These are no average booties – she crochets for the boys miniature Hi-Top tennies and for the girls little Mary Jane shoes complete with white ruffy socks – they are ADORABLE! I know she loves doing it but this year she went WAAaaaaaay beyond – each box holds about 30 sets of booties! (I haven’t had time to count & photo them yet). Amazing! I’m guessing I will also be receiving more items on Saturday at the restaurant – not sure exactly how many other ladies are donating – but I’ll find out soon!

Strawberry Bliss

Pastry:

1 C. water
1/2 C. butter, cubed
1 C. flour
4 large eggs, room temp.

Icing:

1 (8 oz) pkg. cream cheese, softened
1/2 C. sugar
5 T. seedless strawberry jam
3 C. whole milk, cold
1 (5.1 oz) pkg. instant vanilla pudding mix
1/2 C. heavy whipping cream
3 C. fresh strawberries, cleaned/quartered
=
Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ baking pan with
nonstick cooking spray.

In large saucepan bring water & butter to a
rolling boil. Add flour all at once & beat
into butter mixture until blended. Cook mixture
over medium heat, stirring vigorously until it
pulls away from sides of pan & forms a ball.

Remove from heat & let stand 5 minutes.

Add 1 egg at-a-time to mixture, beating well
after each addition. Continue beating until
mixture is smooth & shiny. Spread batter into
prepared pan.

Bake 20-25 minutes until batter becomes puffed &
golden brown (the surface will be uneven).

Remove from oven & completely cool on wire rack.

(while pastry is cooling):

In large bowl beat cream cheese, sugar & strawberry
jam until smooth. Beat milk & pudding mix into cream
cheese mixture until smooth.

In small bowl beat heavy whipping cream until
stiff peaks form. Fold cream cheese mixture into
whipped/peaked cream being careful not to knock
the air out. Spread evenly over cooled pastry.
Chill at least 30 minutes (or up to an hour).

Sprinkle strawberries over pastry & serve.
Serves 12

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

Pasta Primavera

3 cloves garlic, roughly chopped (2 T.)
2 medium carrots, cut into sticks
1 medium zucchini squash, cut into sticks
1 medium summer squash, cut into sticks
1 medium thick-walled yellow bell pepper,
cut into strips
1/2 of a medium onion, cut into strips
1/4 C. olive oil
2 T. fresh chopped basil, divided
1 tsp. dry oregano
1 tsp. salt
1/2 tsp. black pepper
pinch red pepper flakes
1/2 lb. farfalle (bow-tie) pasta or other
pasta of your choice
1 C. chicken or vegetable stock
4 oz. fresh broccoli florets
2 tsp. corn starch
1 (6.5 oz) can pitted/sliced black olives,
draine
4 oz. cherry or grape tomatoes, cut in
half if large
2 T. fresh chopped flat-leaf parsley
1/4 C. fresh grated Parmesan cheese,
plus more for serving
olive oil – for serving
=
Preheat oven 425 degrees F.

In large bowl place garlic, carrots, both
squash, both peppers, onion, olive oil,
1 T. basil, oregano, salt/bl. pepper and
red pepper flakes. Toss to coat & place on a
sheet pan.

Roast 10 minutes – flip veggies & roast
another 10 minutes.

(while veggies are roasting)
Cook pasta in salted water accordg. to pkg.
directions; drain.

In small pan heat stock to boil & place
broccoli in stock. Cover & cook 1 1/2
minutes. Remove broccoli & set aside.

In a small bowl mix corn starch in a little
water to make a slurry – add to hot stock;
stir & set aside.

In a large serving bowl place olives,tomatoes
& parsley. Add roasted vegetables, blanched
broccoli, cooked pasta & thickened chicken stock –
toss gently to combine. Add Parm. cheese & a second
tablespoon of fresh basil – toss again.
Serve with additional grated Parmesan cheese &
drizzle olive oil over each portion.
Serves 8

(recipe: afamilyfeast.com)
————————

Garlic Skillet Rice

3 1/3 C. water
1 1/2 C. long-grain or whole-grain
rice, uncooked
2 T. vegetable oil
3 cloves garlic, minced
2 large tomatoes, cut into chunks
2 scallions, sliced
1 tsp. salt
1/4 tsp. black pepper
1/4 C. Ranch salad dressing
=
In large saucepan over high heat bring
water to a boil. Add rice, then reduce
heat to Low & simmer 20 minutes until
water is absorbed.

In large skillet over medium heat, heat oil.
Saute garlic 2-3 minutes; add tomatoes &
saute 1-2 more minutes. Add rice, scallions,
salt/pepper – mix well. Add salad dressing –
mix until heated through.
Serve immediately.
Makes 5 Cups.

NOTE: If you want this a bit more creamy,
add an additional 1/4 C. ranch dressing.

(recipe: mrfood.com)
——————————

Crockpot Nacho Chicken & Rice

1 lb. boneless/skinless chicken breasts,
cut into cubes
2 (10.75 oz, ea) cans Cheddar cheese soup
1 1/2 C. water
1 (16 oz) jar chunky salsa
1 1/2 C. long-cooking rice (not instant), uncooked
=
Place all ingredients in crockpot & mix well.

Cover & cook on Low 3-5 hours, stirring
occasionally. It is done when rice & chicken
are tender)
Serves 6

NOTE: You can use boneless/skinless chicken
thighs, breasts or tenders.

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

Parmesan Smashed Potatoes

2 1/2 lb. small potatoes (about 12)
1/2 stick (1/4 C.) butter, melted
3 cloves garlic, minced
1 T. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
2 T. grated Parmesan cheese
–
In large saucepan over High heat place
potatoes in enough water to cover – bring
to a boil. Once boiling, reduce heat to
medium. Simmer 20  minutes until
potatoes are just tender; drain & cool
slightly.

Preheat oven 450 degrees F.
Spray 2 baking sheets with nonstick
cooking spray.

Arrange potatoes on baking sheet. Using a
large spoon or heel of your hand, gently
press down on each potato to smash it
so it ends up about 1/2 inch thick. Make
sure to keep each potato in one piece.

In small bowl combine butter, garlic, parsley,
salt/pepper – mix well & brush mixture
over potatoes then sprinkle tops with
Parmesan cheese.

Bake 15-20 minutes until potatoes are
crispy & golden.
Serves 6

(recipe: mrfood.com)
————————–

Fried Skillet Salmon Patties

3 (15 oz, ea) cans boneless skinless
salmon, drained
1/3 C. chopped onion
3 eggs
3 T. dried dill, divided (or can use
3 tsp. fresh)
1/4 tsp. salt
1/2 tsp. black pepper
3 C. frozen hash browns (broken up)
1/2 C. panko bread crumbs
1 T. olive oil
1/3 C. sour cream
1 tsp. lemon juice
=
In large bowl combine drained salmon,
onion, eggs, 2 T. dill, salt/pepper. Add
potatoes & panko crumbs – stir to combine.

Form mixture into about 8 patties*, about
3 inches across (make sure to press them
very tight so they don’t fall apart when cooking).

In large skillet over medium heat, heat olive oil.
Once heated, place as many salmon patties as
will fit without crowding. Cook 4-5 minutes until
brown.

Flip cakes & cook another 4-5 minutes to brown
on other side. Repeat for remaining patties.

In a small bowl combine sour cream, lemon
juice & remaining dill – drizzle over cakes or
serve on the side.
Serves 4

*Poster advises she uses a Mason jar LID to
form the patties in to form nice round patties.

Note: If you have a fresh lemon, grate some
zest into sour cream mixture.

(recipe: dizzybusyandhungry.com)
———————————

Amish Yum Yum Salad

2 C. water
1 (20 oz) can crushed pineapple with
juices
1/4 C. sugar
1 (6 oz) box orange Jell-O
1 (8 oz) pkg. cream cheese,
room temp.
2 C. heavy cream
=
In a saucepan bring 2 C. water to a boil;
once boiling, remove from heat & add
dry Jell-O & sugar – stir until completely
dissolved.

Stir in crushed pineapple & juices until
well combined. Let mixture cool to room
temp.

In a large bowl using elec. mixer, beat
cream cheese until smooth & creamy.

In another large bowl using elec. mixer,
beat heavy cream until stiff peaks form.
Gently fold whipped cream into cream
cheese mixture until fully incorporated.

Once Jell-O mixture has cooled, fold
in cream cheese & whipped cream
mixture until well combined.

Pour into a serving bowl (or individual
cups) & refrigerate for at least 4 hours
or, until set.
Serve chilled.

Optional Ideas:

You can add other additional
fruits like mandarin oranges, diced
peaches or maraschino cherries (OR)
try other Jell-O flavors.

Sprinkle chopped nuts or granola on top
just before serving for crunch.

You can substitute Cool Whip for
heavy whipping cream.

(recipe: easyrecipeslife.com)

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

Enjoy your day – ours have been filled with 70+ degree days and lots of SUNSHINE – YAY!

Hugs;

Pammie

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